Rick, I don't know if you personally read the comments, but I wanted to let you know, you've been an incredible source of inspiration for wonderful dishes I've enjoyed with my family for years and years. Thanks!

@peter5.056

10 ай бұрын

@@Lettuce-and-Tomatoes mole;)

I was not raised with culture. Thanks for helping me learn about and live my culture.

". . . people eat that on the street, you don't eat that at home. . . " I try to tell people that. So much more to Mexican food than they realize.

Again...my jaw is agape, and my mouth is drooling! No chef has ever inspired me as Rick. Another fantastic episode! Gracias, maestro!

Rick, I cannot believe you do not make your own mayonnaise!!! It's so easy to do... it takes 5 min... Why is that? I love everything you do... I was surprised watching this recipe.

Love Mexico one plate at a time!! I share the passion of cooking Mexican no microwave needed bro

damn two of my favorite mexican chefs, i don't know who i love more.

Love the food and recipes, along with a little history, but I'm always distracted admiring your mid-century modern living space off the kitchen.

Rick .... just had your salsa (Tomatillo) it's new to my area. Fantastic. keep up the good work

I have done several of your recipes, tacos all pastor. Yummm.

Great episode. I love seafood. I'm really looking forward to making the Adobo grilled trout, my favorite fish. But I have to wait until the fall since it's a jillion and one degrees in Phoenix right now. No way I'm going outside. Oh, that reminds me, time to make more champurrado. :-) Thanks Rick!

chef that rainbow trout looks phenomenal cant wait to try it

Thank you Rick. I wish i could remember the first time i saw you but im guessing it was top chef maybe. Anyway thank you for the knowledge you are spreading. I have been heavily into Asian cuisine last few years but im always looking to expand. I come from a heavy Italian cooking background and totally appreciate your love of Mexican/Spanish cooking. I wish i could remember the sauce that took you years to master that was on a show or interview. Sorry to ramble on. Thank you again i love your content and your ability to educate.

Me encanta verlo en acción otra vez , siempre he querido ir a ese lugar , desde que lo conocí en Netflix, , con ese toque que usted le da es simplemente irresistible no ir, y tratar todos los sabores que nos transmite , con su toque tan especial, tiene el Don , Gracias por seguir produciendo estos programas , es casi como si pudiéramos estar ahí , a través vez de ud

Loved the seasoning discussion on the paper layout ... cool

That trout looks really good. What sides did you serve it with?

Fantastic recipe thank you for sharing. I am definitely going to make this for my family. Thank you so much the tuna I have no words for that tostada is amazing.

Fish looks delicious

Love your food

This is a Persian dish!

Lots of Spanish influence here.

Is the Trout dish the same as a Baja dish called Zarandeado?

I always thought this grill was gas but in this video it looks as if you’re actually cooking over coal… Is that true? What a fantastic grill if so.

and, he looks younger with the moustache a little longer

17:40 raw dogging the fish on the grill like that would have given me a nervous breakdown.

I've never seen a Mexican dish that uses an oven.

We hardly ever use parsley in Mexican food. Cilantro would be our way to go... but hey

What’s up with that rice dish recipe!?

This is Mexican lasagna

I wish Gabriella Camara was a nice person

Couldn't edit out the Cicadas? 😂

@randallmarsh1187

10 ай бұрын

Seriously?

@frankdobs

5 ай бұрын

Its not that annoying if you are used to it

i dont know of any mexican that eats this