Rick Stein is back with an exciting new cookbook titled The Road to Mexico featuring 120 tantalising recipes inspired from his road trip through California and Mexico. His new book is a TV tie in and the first programme aired this week starting in San Francisco. Many years ago I was lucky enough to stop over in San Francisco for 24 hours when travelling between Las Vegas and Maui. The brief trip involved eating in an all American diner and watching the sea lions at Pier 39. I would love to go back and try some authentic San Francisco sourdough.
Eating Mexican food reminds me of my uni days in Leicester. Until then, I’d never eaten anything remotely spicy but I was totally hooked on this new kind of food. I remember eating nachos topped with spicy tomato salsa, sour cream and guacamole (before avocado was trendy!), chicken burritos all washed down with a cocktail or two.
Penguin Random House have very kindly sent me a copy of The Road to Mexico to review. This colourful cookbook is bursting with enticing recipes full of vibrant flavours inspired by the region. The book is divided into chapters: Breakfast & Brunch, Streetfood, Vegetables & Sides, Fish & Shellfish, Poultry, Meat and Desserts & Drinks.
For the review I made the Carne con Chile, which is a little different from the Tex-Mex Chilli con Carne made with minced beef and beans that we’re all used to. The Carne con Chile is made with chunks of braising steak in a rich chilli sauce, this recipe includes tomatoes although some do not. This delicious dish is finished off with crumbled Lancashire cheese, avocado, sour cream, sliced radishes and coriander.
Although the list of ingredients was long, don’t let that put off as the recipe is quite easy to prepare and tastes simply divine. I ordered some of my ingredients like the chipotles en adobo, corn tortillas and dried guajillo chillies online, and you’ll find a helpful list of recommended online suppliers at the end of the book.
This book is jam packed full of recipes I want to try out. I’ve promised my children that I’ll make them the Mexican Hot Chocolate as a weekend treat. I’m planning on making the Chicken Enchiladas with Salsa Verde as a mid week dinner. For Christmas day, I fancy making the Mexican Prawn Cocktail with Tomato, Avocado and Chipotle as a starter. My sweet tooth is always drawn to the cakes and desserts in any cookbook, thankfully this book does not disappoint. The Mexican Rice Pudding with Honeycomb looks heavenly. Whilst the Clementine, Almond and Olive Oil Cake would be absolutely perfect with a cup of tea or coffee.
Your chance to win
I have three copies of Rick Stein’s The Road to Mexico (RRP £26) to give away courtesy of publishers Penguin Random House.
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a Rafflecopter giveaway
The giveaway will close at 11:59pm on 10 December 2017 and is open to UK entrants only. I wish you all the very best of luck.
Until next time.
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This giveaway will close at 11:59pm on 10 December 2017. The prizes are offered by Penguin Random House and I am hosting the giveaway on behalf of them. Please note, I am not responsible for posting the prizes out or providing them. Penguin Random House or their representative will send out the prizes within 14 days of the winners providing me with their name and address. The three winners will be selected at random from all correct entries received by the Rafflecopter widget. The winners will be notified within 7 days of the closing date. The prize is as stated, one of three copies of Rick Stein’s The Road to Mexico (RRP £26), no cash alternatives are available. This giveaway is open to UK entrants only.
I was sent a copy of Rick Stein’s The Road to Mexico (RRP £26) to review. Penguin Random House are kindly providing three copies of Rick Stein’s The Road to Mexico as giveaway prizes.