My wife and had out honeymoon in Mexico 16 years ago. We had no money but were very happy. We watched MOPAAT on pbs all the time. I remember having to fight with a tv antenna just so wee could get good signal to watch the show. She even bought me the DVD set one year for Christmas. We hope to visit one of your restaurants one day. Our youngest son even want to be a chef now he is turning 13. Thank you for a fun show that brings back memories every time I watch it.
I always hesitate clicking on these videos because I get too much food JEALOUSY!!! Everything looks way too good and it drives me nuts! Wish I could travel to Mexico City for a food tour. Wow
Dude, you put yer foot in this video! Gracias Amigo. Been watching you for years, back in the day on PBS and nowadays on this fabulous yalltube channel. Eschale!
Enchi Rah Rahs Yum Is Mexican food the best or what.❤❤❤ I grow everything needed to make my own Salza Verde and freeze enough to last thru winter. It runs thru my veins. I love your channel Rick and crew. Been watching you for a very long time. First on cable, now RU-vid.
Awesome. During my career as a commercial pilot I got to experience great food in Guadalajara and Mexico City. Now Rick is giving me a good start on learning how to duplicate as close as possible. Nothing beats being there within the culture though. Thanks Rick.
My Mother always dipped the tortilla in the sauce and.then.she would lightly fry it. Her enchiladas never fell apart and always had plenty of sauce. And she didn't use a microwave!!
Well I know what I'm making this Friday. Not corned beef and cabbage, that'll be on Thursday as my pre St. Patrick's day dinner. But it's also Lent , so I'm happy to make the really awesome and very tasty shrimp enchiladas and I also have all of the ingredients, including arugula. Thanks Rick!
I grew a variety of tomatillos, maybe like those small ones. I let them go in the garden for a long time. We had a frost and then I harvested them all. I made a tomatillo sauce and gave some to a diabetic neighbor. He asked me if I had put sugar in the sauce, no I hadn't. The frost as what happens with apples boosted the sweetness of the vegetable. I grow them every year.
Love the tip on putting oil on the tortillas and microwaving for 1 minute. That saved me a lot of time!!! I made the green tomatillo sauce in both chicken and carnitas enchiladas. The Mexican crema made a difference too. Absolutely delicious!!! I also bought individual serving aluminum pans that are perfect size for 1 person. To make it low carb, I used A La Madre corn tortillas. They taste exactly like a regular corn tortilla are are only 3 carbs each. Thanks Rick!!!!
Enchiladas are my absolute favorite! Whenever I have the opportunity to try a new restaurant it's the first thing I order and the dish by which I judge the place. When I make them at home I'm a big fan of Asadero cheeses, and my verde sauce is made exclusively with New Mexican green chiles with nary a tomatillo in sight.
Thanks Rick! Those look scrumptious 👍 Would be awesome if you had an episode about Mexican rice. Or if there’s a difference between the American version to what you find in Mexico.
Love your canal, eres lo maximo porque los platos mas dificiles los haces facil para quienes no tenemos el tiempo de cocinar y amamos cocinar, GRACIAS!!!!!!
Now that I've moved out of Phoenix, AZ and back to South Dakota, I will miss the "Mexican Supermarkets" where I could get ANY ingredients--I will especially miss buying Queso Oaxaca from the Deli/Meat counter by the pound.
I replied to you, but I don't see my reply. I'll keep this one shorter. I suggested that you Google "Mexican grocery stores in South Dakota". You'll see that there are a fair number of them around the state. Hope you're not too far from one.
Those shrimp and potato enchiladas look awesome. I think I'm going to have to make the red sauce and make that enchiladas. I love that look oll my head
I never would have thought the queso Oaxaca cheese would be something you just eat like string cheese. Something I learned. Thank you. Also the other cheeses are very interesting too. I go to a local supermarket in North Conway that has some of those cheeses available and I think I need to go pick them up
my favorite dish no debate. I'm mostly familiar with red or green sauce covered ones and chicken or potato and carrot veggie ones. Love that i could load some stuff on it and great with cotija.
I wish I knew there was a easy way to get Rick's signed Book Mexico One Plate at a Time. I purchased at Amazon. But I might get the signed one also and give the other
Those enchiladas verdes look delicious! I’m surprised you don’t add chilies with any heat like jalapeños or Serrano. Maybe throw a few Chile de Arbol in the red sauce. Is that not traditional???
I just microwave a stack of corn tortillas inside a plastic tortilla warmer. I don’t have to use oil, they rarely stick together if used soon (flour ones do stick).
Rick I would like to know what kind of rice that is . The white rice . I get it at a resturant we go to and they can never explain what it is. Love this series
I've always heard that the seeds or the pale pulp holding the seeds together are the spiciest part of a pepper. Is that the reason for removing the seeds from peppers before preparing them or is there another reason for removing the seed pods from peppers before preparing them?
@@daphnepearce9411 I researched it a bit. Apparently tomatillos, tomatoes, and gooseberries are all in the nightshade family. So know we know and Rick was correct.
once I read that they were called enchiladas suizas because they were originally tomato based, so the red color of the sauce and white from the cheese and cream were reminiscent of the Swiss flag, but now they are usually made with tomatillo sauce
Hey Rick, love your videos. But if you could answer one question for me about dried anchos. I’ve grown poblanos and dried them, also smoked them and then dried them, but they are never like the store bought dried poblanos. Mine are dry and have little smell, while the store bought are much more elastic, slightly sticky and have a nice aroma almost like tobacco. How can a prepare these wonderful dried poblanos at home? Are they adding something? Thanks!
You can’t really use a food dehydrator you need to dry them in the shade with a humidity of about 50% or a little less. Out of direct sunlight they retain a beautiful color red.
