I could watch you for hour after hour. I feel like I’ve been in the most extraordinary places in Mexico. I just ordered The Yucatán cookbook. I have one of your very first cookbooks when we were both younger. lol. You have made me have a whole different passion for authentic Mexican food. I grew up in an all Mexican neighborhood and I remember stacks of tortillas….beans …and fried potatoes at any given time on the wood cook stove. Sometimes my friend’s mothers would deep fry the tortillas and sprinkle on cinnamon sugar. I’ve always said I could eat this cuisine every day. We have a wonderful but small grocery in Bend, Oregon. I live in John Day…so 150 miles away. But every time I go I visit, I will 25:16 now have to ask about episote. My first visit there was for dried hibiscus flowers to make a Red Cactus margarita. My friend has a Peruvian restaurant in Bend and I’ve gone up from there. I love all of your episodes and how down to earth you are in sharing all of your experiences. The other day my girlfriend…her mother and I made your tamales…chili’s rellanos and pork carnitas. It was fun and wonderful. I got a mochehete. It’s amazing the difference in fresh ground spices. Thank up so much for upping my game. If only my husband and father loved it as much as I but I don’t care. I’m still going to try. I’ve got a Mexican friend coming for dinner and I’m going to make that incredible impossible chocolate/ flan cake. I can hardly wait. Fortunately…I’ll be making a trip to Bend next week and purchase all my supplies. Sorry this is so drawn out but again….thank you.

i'll tell you how good this man is. I subscribe and watch every episode and.....I don't care much for mexican food. He just transcends the category and makes my mouth water from his deep true instincts about food and eating

@cachi-7878

11 ай бұрын

Have you been to Mexico? Mexican food in the US is not real Mexican, except in some rare cases like at Rick’s restaurants.

This man is a genius.

🎉thanks for a new video I love your videos and teaching I rewatched them always

I love you Rick Bayless Dishes just flow effortlessly from your hands You deserve your many successes.... One can see how comfortable you are /// with snorkeling, people and your self. Bravo Sir.

This looks delicious and excited to try it! If you don't have a vacuum sealer, use the water displacement method to get these basically air-tight. You'll already have the Crockpot full of water to use.

HOLY CRAP! I would have never thought to try the slow cooker for that process! Wow! Thanks -

I scramble eggs like that to minimize the number of dirty dishes. Now, I'm used to the slightly larger curds.

I was impressed with both recipes in this episode. The duck recipe looks pretty intimidating but I think it's doable(maybe) and the midnight tacos looks particularly yummy with those fluffy eggs. Thank you!

Oo those tacos look so good.

Everybody needs pink salt (but do your math). Thanks Rick. It looks like duck gepoltepek (German dry rub thin pork chops cured). Great dish that I want to try.

@16:00, what? Chef Rick Bayless doesn’t have a vacuum sealer at home? I have one and I’m nobody! 😂

❤

This guy does not impress me throwing a bunch of vegetables in a pot with water. My 18 year old daughter can do that. Like his restaurant says he’s a k’uu’k

@borisstanislav4560

11 ай бұрын

You're a kook, the first dish was just the basis for the one at his restaurant. His restaurant has really good reviews. Where can I try your food so I can review it?

@mariaolker

11 ай бұрын

It looks like one of those restaurants that you leave hungry looking for a fast food restaurant nearby.

I want that damn shirt haha🤭