*Thank YOU for telling us about the audio issues with the old video. This one's better. We're so glad you're finding these videos helpful. Thank YOU for watching my RU-vid channel - we're having a blast making them.*
I had a dish of his at "Frontera" in Chicago about 6 years ago that was the best taste sensation ever. It was Duck breast in green mole sauce. It was the best dinner I have ever had.......Six years later and my mouth still waters just thinking about it. The flavors were so complex and unfamiliar but at the same time simple and familiar. I know that makes no sense but it's all my limited vocabulary can muster. Rick, you are a genius.
Have had jalapeños that were like bell peppers; others like habernos. I even recently found the same with the usually neutral Anaheim. I think maybe some cross pollination things may have happened in the growing field, but how would I know? It was recently suggested to me that a chef commented that if a pepper has a straight stem it will be hot. If the stem is crooked, it will be more mild. Don’t shoot the messenger.
A small mexican restaurant I know deep fries fresh jalapenos until very wrinkled and marinated n a bowl of soy sauce they call Chilies Toreados offered at the salsa bar. So good.
Chef, this was an awesome master class on the chile of México. Thanks for giving us the basics, and I hope we can discover more about the diverse chiles and their flavor profiles.
I have been a fan of Rick Bayless since I was a child. As a kid I loved watching cooking shows on PBS and Rick was the only chef on TV that represented Mexican cuisine in way that was consistent with what I saw in my grandmother's and mother's kitchens. He always respected Mexican cuisine and culture without being overly saccharine, or patronizing. Visiting Topolobampo and Frontera Grill are on my bucket list.
I've just found you on you tube, so far I've watched the guacamoli one and this one. You're very informative and good at explaining things. I took away a lot from watching these. Thank you.
Thank you for the very informative class. I moved to Texas a number of years ago and learning how to smoke meats, cook Mexican dishes and appreciate the idiosyncrasies of peppers. Well done. Keep up the great work. Cheers.
Rick, This is the video i have always wanted you to make! Please make more of Mexican basics, this really is helping me. Also i finally found the CORRECT shrimp cocktail recipe when i made yours! Spot on man!
What a fab teacher you are. So informative. It’s a bit mind blowing how much you know about Mexican cooking. Probably more than most Mexicans. I moved to Louisiana six years ago and I think I put in another post that we have terrible Mexican food here in Northeast Louisiana, so I am so relying on your knowledge because I crave Mexican food after having lived in Dallas for 35 years (a Mexican restaurant on every street corner!)
Rick and co. Thanks so much for making these videos that break down the basics - they're invaluable. As far as chiles in the Mexican kitchen go, are there any other resources you'd recommend to master understanding at a deeper level? Thanks!
This is excellent. Now I understand the reasons for the techniques that I've seen in videos of Mexican families (especially madres and abuelas) cooking generations-old moles.
Really great. I have a Mexican grocery store that I visit often. There is a whole wall of dry chilis which pretty much stump me. Now I am making progress. Next is the sauce. Thank you.
Mr. Rick Thank you so much for always keeping us up to date with the Mexican Cocina. My family and I have been watching you and your family since a long time ago. 10 + years. We love, everything you guys do. and the places you guys us to take us to eat with you. We Love it all. Thank you! Another tuing, what does El Chile California taste gives us??
You are an excellent teacher, Rick. I appreciate you giving us lots of hooks to remember stuff. Colors, smells, comparisons to typical American stuff, grapes vs raisins. Then the repetition: here's what I'm gonna teach us. Ooh! Lookie! I'm teaching you with 2 or 3 ways to remember this. Here's what I taught you! Excellent. The best things about The Covid is how much cooks from all over the world have not only taught people from all over the world, but have made permanent records of this stuff so it doesn't die. What would you give to see a video of pre-invasion Mexican cooking? Anyhow, thank you. You matter.
I found this video VERY informative and useful!!! You demystified fresh and dried chiles for the novice. Your explanations are clear and thorough. Thank you for this video! (I'm a little late to the game 🙂)
This was fantastic, Rick. You learn the best by simply continuing to relentlessly use the chilies, but it was nice to get a couple of pats on the back that I'm on the right track.
Feel free to educate us all on the frying of the red chili sauce - I can taste the difference, but I'm curious about a bit of the science behind the "why".
Wonderful video. I like to make a fresh sausage that comes from outside of Mexico City. I don’t recall the name of the town or region it is named after but it is delicious and uses just about every chile known! Including my little pequin chiles.
Ah, I remembered. It is from Toluca in the central state of Mexico. I make both a green version “Toluca salsa verde chorizo” and non green “Toluca chorizo”. The sausages get their deep green color from the tomatillos in it and in some cases I do remove the veins to tame the heat, giving it a more green brighter flavor.
Thank you for your videos. I really enjoy them. You have taught me alot. Can you tell me how long to deep-fry the poblano pepper and at what temperature please? Thank you
350F and it only takes 15-20 seconds. Use a spider to slotted spoon to flip it over. You just want all the skin to blister. Pop them in a bowl and cover with a lid and let sit for 15 minutes and the skin will come right off.
Until I moved to Hawaii, I couldn’t relate to watch you said about jalapeño’s. But here, half the jalapeños I buy aren’t hot at all, so I just buy Serrano peppers now.
I think the heat of jalapenos also depends on the growing conditions. When I grew them in California where the heat was high 90s most of the time, they were hot. When I grew the same seeds in Baltimore where the temps are roughly the same but the humidity is HIGH (80-90%), they had almost no heat. They were great for pickling and mild salsas, but there were barely more than green bell in heat. I figure that in all that humidity, everything about the jalapenos held more moisture, flesh, seeds, and that was why they were so mild. Just a thought.
In Hungary the Hungarian wax pepper is usually sweet, not spicy at all and used like bell peppers. It's subtype, "bogyiszlói" is the one which is hot and it is used much rarely then its sweet relative. My mom once accidentally mixed them up in a dish, it was said to be intolerable :D
I use a spoon to take the seeds and veins out of the jalapeno for my jalapeno boats (my version of a jalapeno popper) filled with bacon, a three cheese blend and diced jalapenos toasted on my charcoal grill
What causes dried chili (pasilla, guajillos and Californias) to be bitter? How can bitterness be remedied? I've tried lime juice, vinegar, honey, fresh tomatoes.
From his other vids they should not be too bittier BUT if you over toast them they will become VERY bitter. Sometimes you will come across one that is bitter and if you soak it in hot water for 20 minutes some of that will leach out. Just DO NOT use that water when blending the chillies. I hope that helps.
Grow your own Peppers to get the heat, flavor and varieties for your own taste. Jalapeño and some other peppers heat can vary depending on the weather.
Oh ok. Now I see the Chile relleno recipe wasn’t the only one where you brought up growing things yourself. But remember, so many times when people come to channels like,these they want to try the recipe soon. Most of us probably aren’t starting the recipe by planting Chile pepper seeds. Lord have mercy,
@@bm4114 that is true, but if you are growing vegetables it is disappointing when you can’t find recipes for home-grown produce. It’s always canned tomatoes, canned pumpkin, or canned chilis.
@@annmc3878 but this used fresh chiles, and he addressed using fresh versus canned tomatoes in the video. He even used a cheese from a local farmer. So what’s the problem again? One might take it upon themselves to wonder how many tomatoes go into a can of tomato sauce. One might even turn to the internet and find out. I bet theres even an answer out there for pumpkin.Then one might proceed from there to make it work as all cooks do. I know when you grow your own produce it can feel like you’ve resurrected Lazarus from the dead, but it’s still just a Chile that you’ve got to roast or fry to get the skin off and soften the flesh. It’s still a tomato that got crushed and seasoned. I bet the recipe for home grown Chile relleno follows the same procedure is what I’m saying.
Hi Rick. when you say "American kitchen" I think you mean United States kitchen. Mexico is part of America so let's try to give it the respect it deserves.
"Jalapeños have been bred to boredom." Nonsense. Jalapeño is a great chili, moderate heat and very distinct flavor. Yes, there are varieties bred to be more mild, but those are always labeled as "mild", so just ignore them if you want heat.
17:23 My family name for a child that does not have any heat due to "castration" isn't a politically correct term & some would even say it's homophobic. 😬
Let's start describing chiles correct. Chiles are NOT "hot", hot is measuring temperature. Chiles ARE "SPICY!" Come on people! A chile doesn't burn your hand, it's not hot. It triggers your taste buds. Spice. Please Rick.
"Jalapeños have been bred to boredom." Nonsense. Jalapeño is a great chili, moderate heat and very distinct flavor. Yes, there are varieties bred to be more mild, but those are always labeled as "mild", so just ignore them if you want heat.
"Jalapeños have been bred to boredom." Nonsense. Jalapeño is a great chili, moderate heat and very distinct flavor. Yes, there are varieties bred to be more mild, but those are always labeled as "mild", so just ignore them if you want heat.
