Chile Class with Rick Bayless 

From a Mexican American to my brother in culture if not ethnicity, I love you Rick Bayless. This man is one of my Mexican food heroes probably above all others. Such a badass.

THANK YOU!! First generation Mexican, missed the chile class growing up!!

Typical Professor Rick Bayless. The absolute best!

My eyes always glaze over when stand in front of the dried chili packages... No longer thanks to this lesson. Can't thank you enough. Right on!!

Rick: May your health, family and business are fine. For many years I have enjoyed your erudite yet humble knowledge of mexican cuisine. In my late sixties , , a FOODY and a mexican born and resident , i have been exposed to multiple chef´s interpretation pf a multiple culture , known as MEXICO. Preparation, is a pre-requisite of a superior presentation, Yours is evident, TRASCENDENT and apreciated. : . Buen provecho Luis M A D A R I A G A

Congrats!!! I’m Mexican and im Impressed with your amount of knowledge about Mexican cousine!!!! My husband is Canadian and he has learned from you about Mexican cousine

What a great lesson about a class of ingredients that most northamericans are ignorant about. RU-vid is full of half-assed recipes that you can prepare in just five minutes in just one pot. None of those videos ever deeply ponder the nature of each ingredient the way Rick Bayless does in this video. I believe that it is understanding the true essence of each ingredient that gives us the ability and confidence to use those ingredients in both traditional and creative ways. My only issue with this video is that I would never use a non-stick pan to dry-fry chilis (or anything else). Heating those pans without any ingredients to absorb that heat is bad for those nonstick pans. instead, I recommend using cast iron or carbon steel. Dry frying can even be done safely with multi-clad pans. Just don't let those nonstick pans get ripping hot with very little going into the pan to cool it down.

Exactly what I've been seeking for the past week or so. Chili pepper 101 for flavor!

So happy I found you on YT !!! Now I know I’ll get authentic Mexican recipes . I miss your cooking show. !

i agree with u on the jalapeno. My fave peppers are serrano, hatch chilis, and chili piquin.

An absolute wealth of knowledge. Thanks for this free class!!!!

So much incredible information. Thanks so much for explaining the different toasting methods. Won't be so nervous about cooking with dried chilies now.

I really, really enjoyed this teaching class. What an awesome eye opener. Thank you.

The Master Chef of Mexican cuisine shares excellent information on their peppers. Thank you Chef for your teachings.

Chili is a food dish. Chile is a food group. So many varieties...so many different flavors and subtleties.

Thank you for clarifying the wonderful world of chiles. What an informative and succinct video!

Great video! Appreciate your detailed explenations of these type of chiles both in the fresh and dried forms.

Just wonderful... What a kind loving sincere man....

Thank you, Rick! I just learned more in 20 minutes than I ever could have imagined. Kept rewinding and jotting everything down in my iPhone Notes app so that when I next shop at my local Mexican grocer, I’ll know what the hell I’m looking for and talking about! I’ve made my fair share of great Mexican dishes following recipes, but a video like this provides a foundation that will allow me to explore and improvise and appreciate.

Rick Bayless is the man. Best video I have found explaining dried chili flavors and uses. Thank you!

Amazing job again Chef Bayless. Keep up the great work

Thanks Rick!!! Excellent education from one of the best!!!

Well done. Very precise and easily understood presentation that I can remember. Thank You so much!

I soooooo needed this class!!! Thank you.

Love you, Chef. You are an inspiration to me.

Thank you Chef! I use all of those chiles in my cooking! Great video.

As always a wealth of valuable information thank you Rick! 🔥🌶🔥

Great explanation about the different names for the same chili.

I use dried chipotle in my red sauce and I use mullato chili also guajillo or New Mexico chili , Pasilla . Arbol. I make the most delicious red sauce . I haven’t tried a Serrano yet in my sauce. I used cayenne though. I love to make my own chili powder as a mix of dried peppers or the straight chili powder with no mix. I’m loving my peppers. I want to plant them in a raised garden trough this year.

Originally where I come from in Mexico a good salsa is always made with Serrano peppers and the jalapeños are only eaten in a pickled state, of course another good salsa is made with Chile de árbol or habanero not that other chilies don’t make a good salsa as well.

Very informative video. Thanks!

Pasilla chili is my favorite ❤️

Thanks! I got a new boarder cookbook and went to the latin grocer and was amazed at the huge variety

Very informative. Thanks !

thanks short and sweet and to to the point

Rick, thank thank you, we love you 🙏💙

Thank you for the Master Class Chef.

Rick Zi love Chile’s! I love your recipes!

Just came across this video and got excited but then heart broken when I found how low the audio is. I really hope you release this video with the audio fixed. I love your work.

wish i could hear this!

It's sad, I used to love jalapenos 30 years ago when every one you bought in the store was hot.

Superb segment !!

Thank you Rick for talking about the jalapeño, I grew up in Los Angeles and in the 60's and 70's -- these chilis were SPICY. They are now so disappointing that they aren't even worth purchasing. It's really a damn shame, what's the point of neutering a small chili pepper.

Thank you for this!

Very informative cheers from UK👍

Thank you, chef!

Stainless Steel Eddie Baur cabinets! Mark of a Pro

This man knows more about Spanish food than I do, and I'm Spanish. Lol, so true. Thank you for the 101.

wooo¡¡ cada ves me sorprende mas por su talento para la cosina saludos .

you and your brother are two of my favorite people

Rick i love watching your show.. u male my mouth water.. with the chilaquiles and the carnitas.

Thank you so much for this ! Greetings from Germany... !

Thanks chef!!

Knowledge thanks for your knowledge

Good video I love cooking with Chili's. Arbol is my favorite but really want to try the morita chili

Rick is no chef. He is a food scientist ! Pura Vida hermano Vamos a hacer filo :-)

is it just my phone or is the volume really low?

I feel the same way about Jalapeños. They were so tasty and blistering hot in Texas in the 80s. Now they're wimpy, bloated garnishes. Serranos are a fantastic replacement, though. I love the chewy texture.

THANK YOU!!!!!

Thank you, I’m gonna step up my game!

I just bought an assortment of chili’s thanks for explaining what they are and their flavors. Still gonna have to grab the habanero

Audio is still about half the volume of other YT videos for me.

Thanks this is useful

He is a great cook, very meticulous. Have been watching him > 15 years 👍👍

very insightful lesson for those who arent familiar with mexican chiles but those guajillos looked like new mexican chiles and those de arboles look like japones

So bay rn. thank yiu

enjoyed the video!! love the education (audio was a bit quiet)

How should I use a cascabel chile. I bought some for the first time and tasted it. It reminded me of chile ancho but with a Tamarindo candy flavor. Another thing I wondered if you had an opinion about,I never understood why a lot of brands will say pasilla- ancho like its one chile

I believe the Jalapeño is Over Rated also, and the Serrano is my favorite

Also found the sound level to be very low, but, once I used headphones, I was able to hear it just fine (at full volume).

I used to hate bell pepper, cause poblanos are better in every way. The aroma of a freshly chopped poblano is unmatched. But green bells are fine when I can’t get poblanos, but I definitely agree, jalepenos are basically little hot bell peppers in terms of flavor and consistency.

Two poblanos...1 jalepeno...1 serrano....if you want it very spicy/hot then don't take the veins and seeds out of the jalepeno and serrano. I coat them in olive oil and salt and broil them under broiler along with garlic cloves...sweat them in a ziplok bag and pell the skins. Much deeper flavor than just chili powder in a shaker.

Pump up the jam. I wanna hear about chilies!

Thank you for the information, Rick! Claus Ps. May i ask what brand that old vintage looking carbon chefs knife is. It looks classic french, but bolsterless. Really nice! :) Salutations from Italy.

Absolutely terrific video. It covered so many things I wanted to know. However! Who the heck did your sound level for this video? I had to turn my volume up to 100% on the computer as well as the my Bluetooth speakers. And! I had to put the speakers right next to my ear! Such a high-quality video should have some high-quality quality control....

i'd really like a video about what chiles to buy and for what purposes? just like a barebones making salsa etc. chile selection

What a great informative video - thanks so much for posting this! Love your YT channel! Happy New Year!

Great video. Volume is a little low though

good Mexican chili class

Question on the fresh Jalapeno and not being able to tell if it's hot or not due to differing cultivars. Never tried this, somebody told me to soak the cut pepper in water overnight to remove the heat (true or false). Great tutorial, thanks for the insight. Love the show and Mexico!

I just want to say thank you I've watched for years and years and years I've learned so much from you but honestly the best to Chili's I think there is an old wide world is a hatch chile roasted dried Raw and a serrano chili the same way I really think those are the two best Chili's in the whole wide world you can do so much with them just those two Chili's

Very good video. :D

Tremendously helpful. Thank you! Question is what is a pasilla when fresh? I don't think I heard you say the name. Thanks, again!

This is awesome, thanks! Is taco tuesday over?

All his videos are very low volume. I’m glad you mention it,,, Sorry Rick got to go,,!,,

Great content. Just the volume needs to be tweaked higher

The Chile's in grocery stores in Long Beach, ca say pasilla-ancho.

So is the third way of toasting is to put them in the deep fryer?

I'm just looking for which chili (or combo) would be best for tamales. We like a bit of heat, but not habanero hot.

In what dishes do you use the Yellow/Guerra chili?

Mexican chilli masterclass.

When toasting the chiles what does that do for the chile?? Brings out flavor?

I am a NEw Mexico. Chili person. The beautiful Ristra for holiday decor and then cook. Hatch chili. They are hotter

Ricky!! What a brilliant , and much necessary , class. A castrated chilli !! hahaaha!! thank you endlessly chef!

Hi , How long do dried chili peppers stay fresh ?

TY, I like to toast my chilis in the pot/ cast iron skillet I'll B cooking in. Wow they can clear your nose! what a tranformation gracias. Just starting a Mas profundo?a journey wirh dried chilis, B carefull with the Arbol's lol PS: My objective is to flavor beans with them. I'm a soak, let them start to sprout bean cooker. Luv the smell of rolling pintos. Since I'm a gringo I don't know a good bean for a not so good one. Ayuda Bean basics Por favor

Que onda Rick Bayless

Love the content. Where is the Join link?

Ah, so that explains why the jalapeños grown here in Oregon have very little heat! It's not the climate! So I need to find some heirloom seed for my next garden. Or, buy peppers from Mexico.

Rick, let's talk about how you are going to bring me a platter of something yummy cause I'm starving!!!!!!!!