Inspired by a road trip that he made in the 1970's, the UK chef documents the food and culture from San Francisco in California down to Oaxaca in Mexico.
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Rick heads east from Oaxaca to the Yucatan Peninisula where local people feast on the habanero chilli, bury and cook Pibil dishes below ground on hot rocks. He ends his trip eating grilled seafood in Tulum on the Caribbean coast.
Rick's travels take him to Mexico's food paradise, he discovers locals still dress in traditional costume, Mexico's national cheese, vanilla growing wild and cacao orchards harvested for chocolate.
Rick heads to Mexico City, a rich melting pot of cuisines. Then he visits Puebla the home of mole. Finally, Rick travels to the deserts of Oaxaca where mezcal is produced.
The chef explores Mexico's western mainland, visiting the town that put tequila on the map and exploring Guadalajara. He can't resist paying a visit to Casa Kimberly bought by Richard Burton for Elizabeth Taylor.
Rick enjoys a steak and eggs American diner special before bidding farewell to his Ford Mustang and crossing one of the world's busiest border crossings San Diego to Tijuana.
Rick continues his journey down the Californian coast and into Los Angeles where he learns about the changing tastes of Hollywood. In San Diego he meets the oldest sea-urchin diver in town.
Rick begins in San Francisco, tasting legendary dishes like Hangtown Fry. He meets chef Alice Waters to talk about her ground-breaking restaurant.
Inspired by a road trip that he made in the 1970's, the UK chef documents the food and culture from San Francisco in California down to Oaxaca in Mexico.
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