Your talents, your style, these shows make me so happy. They're like little bursts of joy. I follow other food talents but I generally skip the episodes when they make something I'm not interested in. Rick, honey, I watch all your episodes. You make me feel free.
I remember this recipe from “Like Water for Chocolate”. Thanks Rick for making it come to life! It looks absolutely delicious and beautiful. Now I know why they made it for the wedding scene in the book. ❤️
This episode is magical, a bit loud when you do the crazy yell. But worth it! The dish looks beautiful, delicious and fresh! Yum. I will make this for sure. Thanks Rick Martinez! You are a very talented artist, visually, comedically and culinarialy. Your storytelling is wondeful and the art direction and production quality of your show is lovely. I watch every single episode.
Hi Rick, very glad to rediscover you, after the Bon Appetit debacle. This looks delicious. I've 1 bone to pick, tho. I was taught, and believe, that wearing nailpolish isn't wise, while food prepping. It might chip off into what you're preparing! That being said, the blue colour is rad!
The walnuts can be blanched to easily peel the skin off. And the flavor will be so much better, without any bitterness. This is what we do. When we make out of season.
How could I love you more!!! not only a brilliant and creative presentation (as alway) but my "White Whale" recipe!! Chiles en Nogado has been something In have wanted to make for years. It's was always the Nogado sauce recipes that terrified me but you, Rick "My Hero" made it so simple, I can't wait to make this!!!! You are as always the best!
Guess I'm going against the crowd but felt like this was too over the top... What spices went in the picadillo? Important content skipped for goofy sound effects and orchestration... Rick is so good, he doesn't need all that extra silliness!
Destroyed the Nogada, the dept of flavor must be fresh cheese at a 1/4 ratio than the cream, water is a big no no in Puebla they use withe wine same used at churches (lower alcohol) very acid and tart that breaks the fats
No comment on the food because I’m sure it’s amazing. I absolutely love Mexican food to a fault (spices ≠ my friend). Your nails are amazing. Found a similar color for my toes on a previous video of yours (decided on OPI “Rich Girls and Po Boys” again…food) as a comparable. Would love to paint my fingernails similarly, but as a cis, hetero male, in an industry with some old fuddy-duddies, not willing to break the mold…yet. I’ll keep watching and keep pushing it. Thanks for the great content!!!
Can't wait to try making Nogada Sauce, reminds me a bit of Georgian cuisine. I might use goat-based dairy and a wee bit of dill and watercress. This was great thanks for posting.
As a Mexican Chef I have to comment on your Chiles en Nogada which I have been making for years and years both personally and professionally. You skipped the breading completely which is not classic and adds a lot of flavor, you also added way too much fruit to make it a sweet dish and then you also made the Nogada sweet. No. At present i am living in Puebla and your version would not be welcomed. I realize you need to make recipes easier for people, they don't make them anyway, have you ever tried the real version? Much better, savory and lovely. Anyway, that's my take
This looks SO BEAUTIFUL! I was lucky enough to enjoy this dish once a few years ago, and this video has reminded me how delicious it was. I hope I have a chance to try to make it! Thank you so much for sharing!
Is watching Rick worth exploding my eardrums? Probably. The yells and music were too much for me, but I really enjoy seeing Rick's creativity and personality shine in this series.
No thanks--love chiles en nogada but not the Emeril-ization of what used to be one of the best cooking shows on RU-vid. This week's "story hour" marks the official point where it jumped the shark: too many editing gimmicks, too loud, too scattered, not enough actual information--is the idea now that we're all 6-year-olds who can't watch an instructional video that actually instructs, and can only respond to over-edited cartoons? Worst of all, how is a video like this in any way in keeping with the announced focus of the series to celebrate and explain the regional cooking of Mexico? More like a trivialization.
I get so inspired when I watch Sweet Heat, I end up using 3 different kinds of chilies in my dishes. Thank you Rick and team!! Keep up the amazing work.
Man u really nailed it dude ! Eres la MERA VERDURA DEL CALDO !!! QUE VIDEO TAN MAS CHINGON , WITTY , SPONTANEOUS AND HIGHLY ENTERTAINING specially the music that u utilized in the montage! Only 1 suggestion the paint in your nails sometimes made them look as if they were dirty so next time choose another color or even better do not put any polish nail at all
Cuanto más sabes 💫 Thank you for sharing your knowledge, culture, life.🥰 🍎/🍌/🍐 ✨ And...as a children and teen services paralibrarian in a public library, this brought all the best foodways feels. 💛
1ST OFF LOVE EVERYTHING ABOUT HIM 😍 PRESENCE KNOWLEDGE AND HIS NATURAL COMFORTING WAY OF BEING 🤩💚💛💙 AND THIS DISH LOOKS AMAZING AND SURPRISINGLY NOT TO HARD TO PULL OFF FOR ME SOO I'LL BE TRYING THIS 1 SOON
My dear Rick you are amazing and a very sweet and talented person. I am happy that I found you on You Tube, I love your episodes from your way of cooking to your lovely humor to the wonderful music. I send you my love and appreciation and please be safe and well❤❣💚⚘🤍⚘❤⚘💚
This dish got me hooked - it seems so different from the "usual" Mexican cuisine. The first time I heard about it was on Sasha Grey's channel: it's actually amazing that your and her description while tasting are almost 100% similar 😁🤩😄
I can't begin to say how much it means to me to see your videos. As a Latinx gay man who also loves cooking I am incessantly inspired and overjoyed to see you and your videos! You're incredible, love you, love Food52, okay bye
These episodes just keep getting better and better. I am writing this with a huge smile on my face and tears in my eyes because it was so much fun. Then, the recipes - always go on my to make list. The picadillo reminds me a little of some empanada fillings that I've made: meat, olives, raisins, fruit ... which might sound a bit odd but since I've tried those, I know it works ... plus I trust Rick. Also, the way the steps are put together makes this recipe with a LOT of ingredients seem very doable. Super kudos to Rick and SeaBass and the entire team that dream this up, film and edit. It is wonderful and a happy light in somewhat darkish times.
Loved the video… and very happy to have found a path (I think) to print your recipe. I can’t wait to try this, my hubby is shopping the ingredients today… Did you get this recipe and the history of the recipe from the cookbook you are holding in parts of the video, titled Cocina Mexicana ??
She's Latina. She is the CEO of her own destiny. She's a business woman. She's an entrepreneur. She doesn't need a man to do any of those things. She's, you know, special.
I have never had chiles en Nogada y eso que soy mexicana. I would love to try them but all that fruit in the picadillo stops me from making the recipe. I feel like I won’t like it and neither my family because we can’t stand any dishes that include raisins for example and this dish have them plus the fruit and the nuts. I hope one day I get to find the dish at a restaurant so I can finally know what they taste like?
