Rick Stein's Road To Mexico Season 1 Episode 2 Monterey to San Diego

Rick Stein's Road to Mexico is a culinary travelogue hosted by British chef, Rick Stein. In season 1, episode 2, titled Monterey to San Diego, Rick continues his journey along the West Coast of the United States, exploring the rich and vibrant Mexican cuisine that has influenced Californian food culture.

The episode opens with Rick in Monterey, a coastal city famous for its seafood and home to the iconic Cannery Row, which was made famous by John Steinbeck's novel of the same name. Rick begins his culinary tour at the Monterey Bay Aquarium, where he meets with chef Cindy Pawlcyn, a pioneer of California cuisine, who worked alongside Alice Waters at Chez Panisse in the 1970s. Cindy takes Rick to her favorite local restaurant, where they enjoy some of the freshest and most delicious seafood he's ever tasted.

From Monterey, Rick drives south to Santa Cruz, where he meets with Leo Razo, the owner of El Chipotle restaurant. Leo is a fourth-generation Mexican-American whose family has lived in California since the 1800s. He shows Rick how to make traditional Mexican dishes like chile relleno and albondigas in his restaurant's kitchen, which uses only locally sourced ingredients.

Next, Rick travels further south to San Luis Obispo, where he visits the charming town of Solvang, a Danish settlement in the heart of wine country. Here, Rick meets with chefs Natalie and Wade Hageman, who have been running the popular restaurant "Birkholm's Bakery and Cafe" for over 30 years. They show Rick how to make a Danish specialty called "smorrebrod," an open-faced sandwich typically made with seafood or cold cuts, which is a perfect example of how culinary traditions from different cultures have influenced Californian cuisine.

From Solvang, Rick drives to Santa Barbara, where he meets with chef and restaurateur Susan Feniger, who has been a pioneer of the Los Angeles food scene since the 1980s. Susan takes Rick to her restaurant, "Border Grill," which serves modern Mexican cuisine with a California twist. Here, they enjoy a delicious meal of grilled fish tacos, roasted beet and goat cheese tamale, and ceviche, all made from fresh, locally sourced ingredients.

Finally, Rick arrives in San Diego, the southernmost city on his journey. Here, he meets with chef Claudette Zepeda-Wilkins, whose restaurant, "El Jardin," specializes in regional Mexican cuisine. Claudette takes Rick to the San Diego farmer's market, where they discover a wealth of fresh produce and ingredients that have been grown locally. In her restaurant's kitchen, Claudette shows Rick how to make the traditional dish of chicken tinga, which is made by stewing chicken in a spicy tomato sauce.

Overall, Rick Stein's Road to Mexico season 1, episode 2, offers a fascinating look at the diverse culinary traditions that have shaped Californian cuisine. Rick meets with chefs and restaurateurs who are passionate about preserving and celebrating the history and culture of Mexican and Danish cuisine, while also incorporating locally sourced ingredients and modern techniques. The result is a mouth-watering feast for the senses, and a testament to the rich and vibrant food culture of this unique region.