Rick when I was in very rough times, living on my friends couch, watching you on PBS was my favorite part of the day. You are one of my top influences that got me interested in cooking. I don't cook as a living but as a hobby cook I do well. I don't know that you'll ever see this but you are a legend brother.
first gringo that I know that cooks real Mexican food. this guy really knows what's up with Mexican food cause he used to live in mexico for several years so he learned all the Mexican cousine, nice program, love it.......
What separates Rick Bayless from all the others showing how to cook Mexican foods is that he explains the cultural reasoning behind the different foods, why they are done certain ways, and regional differences between dishes, which really helps give me some understanding of what is trying to be achieved when cooking it. Sadly, many people who don't know any better, think that Mexican food is Taco Bell, Chipotles, and Qdoba and will never taste a good Mexican meal. I like many different cuisines, Italian, French, Asian, but to me, well prepared Mexican food is pure happiness, always.
About a hundred years ago the Mexican president wanted the country to be Europeanised and he looked down on traditional food like beans, chiles and corn and tried to stop the people from relying in that food because it was viewed as poor peasant food.Well its great to see that peasant food is now being enjoyed in places like New York city,Madrid, Paris and South Korea.
+jo mana That's because their attempt was to systematically annihilate the original inhabitants of this land! "They tried to bury us- but they didn't know we are seeds"- Mexican Proverb.
After getting the temp of the iron skillet right this turns out great tortillas !. I have books by Rick , what got me is how totally naturally stoned he is about food :) Passed me the passion for Mex food. You can't miss with a bit of practice.
As a mexican born and raised in the north of Mexico (where flour tortillas were invented and are more consumed than corn tortillas) I congratulate this man because those tortillas are very well made.
Thanks, that explains something that puzzled me. In the mid-west US city where I live, I will often shop at a couple of different supermercados. One store stocks the shelves in the fresh tortilla section with about 90% corn tortillas and 10% flour. The other store in a different neighborhood looks like it sells about 85% flour and 15% corn.
You’re making my new vegan/gluten free lifestyle the hardest test I’ve ever taken !! I just wish I could have one cheat day spent in the kitchen cooking and eating with you . I can make modifications but won’t be the same . Much love to you Rick !
Wooow chef ,I love all your videos.estiy a pendiendo inglés y sus vídeos han sido de mucha ayuda me encanta la pasión con la que usted cocina,lo hace tan ameno,con una paz y tranquilidad pero con mucho sabor. me encanta, lo admiro mucho he aprendido a cocinar también .bendiciones y que siga viajando a Mexico conociendo más platillos ricos de cada estado y haciendo muchos videos Gracias por compartir.
wow never thought to use my cuisinart for my tortilla dough, i make processor bread all the time never tortilla dough ,gonna try tomorrow they really look delish and seem to puff nicely which is a good sign
wow my grandma and me mix the flour and water and all other bunch of stuff with our hands and let me tell its not easy my hands were sore after but it was fun i like making tortillas especially with my grandma, p.s your quesadilla look good
Oh my goodness gracious. Can you must visit Ottawa Canada more often. My mother well more like the whole family and my own family are your biggest fan.
Rick, Can you do a whole wheat Tortilla making process (preferably using a Tortilla press if you have it) that is soft enough, i.e. just enough fat (oil) in it?
When I try to prepare food that fast I have flour, lard, tiny bits of chopped cilantro, tomato dripping, salt, etc all over the ******* kitchen and myself.
take a tortilla. heat it up on one side, turn it around and put the cheese on the now warm side. After the cheese put whatever the fuck you want on it. Close the tortilla, flip it around a few times. Bam. GOURMET CHEF>
Hi Rick. Can you tell me what Huitlcoche is and how to cook it. I hear it is eaten a lot during lent and also that they make quesadillas with it. I think they cook it with epasote. I am pretty sure I spelled the names of these things wrong. Also share some vegetarian foods we can make during Holy week. thanks.
Is a fungus that grows on corn. There are a few recipes to prepare this delicacy. Here is a link to a good website on the subject: www.foodrepublic.com/2016/05/04/what-is-huitlacoche-and-how-do-you-cook-it/ I hope it helps.
I'mNotCharlesBarkley SoDon'tBanMe ya its weird, but the instant you find out they are brothers you see how similar they look. Rick seems a lot more pleasant than skip though.
Rick's newer videos are better than these old ones. Clearly the videographer of this is trying to be "tv" as opposed to RU-vid. His videos now are much less fancy and more straight cooking. Great video, great knowledge imparted.
chapusa clearly not true here in mexico if we make quesadillas with flour tortillas and corn ovbiamente just in northern the country is widely used flour tortilla and south of the country but both the corn tortillas are consumed , so if the corn tortilla is one of the staples in Mexican cooking greetings from mexico durango durango
and the truth that this man is an excellent chef and that closely adheres to the foods that are used in our kitchen depending on the region clear SHARO PAJAROAZUL
aaron alternativa a comento que en el pais se consumen tortillas de maiz y tortillas de harina y tambien se le llaman quesadillas a las de harina con queso hice el comentario por lo que comentaste tu saludos desde nuevo leon
El Kaiser 78 jajajajajajajaja qué risa. Juro que entré solo a ver cómo hacía las quesadillas porque el único lugar en el país donde se pueden comer quesadillas sin queso es en la ciudad de México y algunos estados circundantes de ahí en fuera todos los mexicanos sabemos que una quesadilla a fuerza lleva queso.
Lol you need to get out a little more. Calzones are at almost every mall that has a pizza restaurant in their food court. Also at Costco's outside food stand if you have one near you.
