I love how visually pleasing every episode of pruébalo is! It's not the only thing I love about this series but man I just gotta gush about how nice these vids are to look at

@vigilantcosmicpenguin8721

2 жыл бұрын

That's what really sets this series apart.

@circuitsalsa

2 жыл бұрын

Right there with you, love watching a chef talking about the colors they like, paired with cinematographers who make it pop for us

@mrastleysghost

2 жыл бұрын

yeah, the team working on Pruébalo is incredible

@robspecht9550

2 жыл бұрын

I bet Sebastian Ortega has something to do with it.

@apinchofspice4766

2 жыл бұрын

👌

it's so cool seeing authentic mexican dishes. from the other side of the world (tasmania) it's so amazing to see and have the opportunity to recreate this fantastic cuisine

I've never heard of machaca but I have a great Mexican supermarket in my area with excellent meat/seafood departments. I will definitely inquire about machaca on my next visit. Thanks for posting.

@EDERRRL

2 жыл бұрын

In MTY we eating with eggs.

@elemir17

2 жыл бұрын

Its pretty hard to find . Im from sonora living in california and its not that easy to find sonoran style machaca

@D-Vinko

2 жыл бұрын

@@elemir17 Well.. in california yeah. Go to Tucson.

@e2v2e2

2 жыл бұрын

We just fry leftover slow cooked pork or beef and do it that way

In Chinese cooking they have something similar called 'pork floss'. Dried and shredded pork, but it's typically kept dry or used in baked goods.

@SSGEsch

2 жыл бұрын

I was wondering if I could use Chinese pork floss (肉松） to duplicate this recipe.

@NekoBakaProductions

2 жыл бұрын

I was thinking that too! Chinese meat floss is often on the sweeter end though.

@D-Vinko

2 жыл бұрын

@@NekoBakaProductions Machaca is salty and smokey, so a sweet finish might make the recipe taste a little odd.

@Krossfyre

2 жыл бұрын

@@NekoBakaProductions There are pork flosses that aren't sweet, though they're rather hard to find in the US. I imagine you'd have to search your local Chinatown or find some online supplier to get your hands on.

@jjhill001

2 жыл бұрын

Chinese and Mexican cooking has a lot of common flavors incidentally.

In Arizona, machaca is very common but you have to look around to find it made in a traditional way. It's delicious!

@ThexAristotle

2 жыл бұрын

Its a few places that sell it but a lot of places sell fake machaca (just shreded beef smh)

@markfergerson2145

2 жыл бұрын

Years ago La Azteca on west Van Buren made it in-house along with handmade tortillas and several kinds of bread (when they were just selling food walk-in, before opening the mercado), but AIUI they've closed down. I really miss that place.

@hylianro

2 жыл бұрын

Arizona is dope just went to Sedona recently

@nbehrman0

2 жыл бұрын

I'm in Phoenix. Know of any places that sell legit Machaca?

@briannayoung9026

2 жыл бұрын

@@nbehrman0 don’t know about phoenix, but El Charro cafe in Tucson is just about the only place there that can sell it legally. Because of the way it’s prepared (sun dried) most restaurants cannot legally serve authentic Machaca. But that restaurant gets an exception because they’ve been doing it for like, 100 years!

I grew up in San Diego, and when in high school, I would get a machaca and egg burrito for breakfast from a local taqueria on the way to school. And when I got older, that and a bowl of pozole became my go to hangover cure. It was and still is my favorite to this day.

@cookinonehanded5991

2 жыл бұрын

Lol macaca

I had never heard of machaca prior to this video. Seems very similar to the chruok phat/meat floss from Cambodia and other southeast Asian countries. Very cool to see a similar food preparation happening in different regions.

@puggirl415

2 жыл бұрын

True! I've seen the dry shredded (almost pulverized) pork at Asian markets in San Francisco but never tried it.

@D-Vinko

2 жыл бұрын

Meat floss is on the sweet side, Machaca is salty and smokey.

@maxebanana6143

2 жыл бұрын

we call them abon in indonesia!

the machaca remind sme so much of the pork floss i grew up eating as a south-east asian! i would love to try and compare both of them

@ep6287

2 жыл бұрын

It looks exactly like that except smokier? Looks amazing

@sunshineLEMONAID

2 жыл бұрын

I was just about to say-I wonder how a machaca made with pork floss would taste and a dish you use floss in with machaca. The obvious is there (beef vs pork) but I'd love to see!

Ohhhhh! I had missed Pruébalo so much! Glad it's back, babyyyyy!

YES! Finally Sonoran food! Machaca is the best thing about living in Southern Arizona.

@aldobeltran9606

2 жыл бұрын

Agreed!

@LoneRodeoJones

2 жыл бұрын

Isn’t it made with horse meat in sonora

@LoneRodeoJones

2 жыл бұрын

or so i’ve been told by some people i know that are from sinaloa. that’s why they chose to make their own. i’m from jalisco & i had no idea about this food. so sorry if i was misinformed in advance lol

Ciudad Obregon native here, great looking dish, I personally dice my tomatoes a little smaller so it cooks faster, and might add some cubed potatoes if it tastes too salty. Great video!

This is so awesome to see. I'm a white south African, afrikaans to be exact, we are suched a mixed group of people. We have such a mixture of western European cuisine. Belgium, French, Dutch, English, Irish etc. Our fellow black south Africans also have their own mixture of cuisine and we also have a major Malaysian and Indian cuisine influence from malay descendants and Indians that migrated from India. We've been exposed to so many types of spices and types of foods through our history considering our harbours were the stop off points during colonial times between the east and west. Unfortunately we haven't really ever been exposed to Mexican food. There are some restaurants that claim to be Mexican restaurants but let's not kid ourselves they arent really. So seeing these videos about Mexican food are flipping awesome. Just adds a whole different flavour profile that we are not really exposed to. Cant wait to give these a try, would be completely alien to my palate, but completely delicious I have mo doubt. We Dont have Jerky, but we do have biltong ( cured meats used by Boers to preserve food, highly reccomend giving it a try to anyone reading this, very easy to make and way better than jerky in my opinion ;), the best snack ever ). Anyway will make some biltong very similar to how that jerky looks and give it a go. Very keen, looks amazing.

@charlesnoah99

2 жыл бұрын

Jerkey is very easy to make at home as well! Get a lean cut of beef and slice it thin, then put it on a rack in an oven on the lowest setting you can set it to! Timing is going to depend on the thickness and cut of meat but as soon as it gets dark and tough just let it cool and you're done

@mattybhoy6522

2 жыл бұрын

@@charlesnoah99 Haha I've made jerky. I think I'm just more for biltong, just because I've grown up with it

@heinzbeanz273

2 жыл бұрын

Imagine being proud of being a white South African haha

@lana3620

2 жыл бұрын

@@heinzbeanz273 I know it was so funny to read that. They still claim to be theirs.

@mattybhoy6522

2 жыл бұрын

@@heinzbeanz273 100% am proud. Sorry I'm not into self loathing

I love learning about food from other cultures .. I want to try this soo bad

I like this guy. The whole show us what and where this banging food is found. Then how a Midwest guy can make it. Love it

I love this series, even tho I cant get a lot of the ingredients here in alpine europe, I use a lot of the ideas for my food every day:)

As someone from Tucson (which is both in the US and the Sonoran region, so our Mexican food is very much like theirs), it makes me so happy to see someone talk about machaca!

Thank you for adopting all our favorite people from Bon Appetite!!

There’s a taqueria at the gas station across from my house here in Texas that serves machaca but I never knew what it was until now. This looks delicious!

This is a super cool dish and the preparation of the beef reminds me a lot of Pemmican, which is a Native American dish that’s common farther north! Really cool to see this connection!

@sullivan108

2 жыл бұрын

When they talked about drying and pounding the meat, I had the exact thought.

@SCSilk

2 жыл бұрын

Mongolia also has a dried meat dish called borts.

Thanks Rick for bringing 100% legitimate Mexican cooking to the mainstream. Love from a Sonorense abroad.

I grew up my whole life with my mother in El Paso occasionally making Machaca from brisket. The end result was thin and long dry shreds of beef, not the powdery fluff in the video. Now I have to try it the real way! Thanks for the insight Rick!

@bbbandito353

2 жыл бұрын

The only difference would be texture the reason it is so powdery is because the are using a mill to break it down. If you shred it by hand its gonna be in the long thread like pieces

@mathewruiz5352

2 жыл бұрын

When I lived in El Paso my family from Juarez would bring some Machaca over and it was amazing.

@silvercaprice7727

2 жыл бұрын

Machaca from Kiki’s in El Paso is amazing

@axiomatic

2 жыл бұрын

@@silvercaprice7727 yes it is! One of my favorite restaurants there. I go there every time I visit.

Mexican gastronomy never stops to amaze me with its richness and humility. True food for the people.

Machaca is my go-to dish at my local Mexican restaurant in Ohio but I've always had it for dinner. I'm going to have to take it home to eat for breakfast now 😅

@vigilantcosmicpenguin8721

2 жыл бұрын

Hey, it's never the wrong time to eat breakfast food.

@angiejacobsrs

2 жыл бұрын

What is the restaurant/location?

@JannieJubilee

2 жыл бұрын

@@angiejacobsrs El Patron - Geauga county, Ohio. They have a few locations though.

@elemir17

2 жыл бұрын

Ones you try sonoran style machaca , game over

Wow! Thanks for the video! Machaca looks quite similar to the Asian meat floss, cool to see various cultures come up with the same delicious stuff 😋

@recoil53

2 жыл бұрын

That's what I was thinking of. Juk (congee) with pork floss.

Captions are a bit off but great video! I'm from Sonora and it's great to see the BCU covering our traditional food items

I've been subscribed for years but I haven't watched a babish video in months, and now there's a whole show going around Mexico with Rick Martinez? This channel has grown a lot since last time I was here!

I love Rick and his recipes. Getting the whole story behind the dish is so incredible!

Machaca is where it's at. It's one of the things I look forward to when we travel for the Baja race. Machaca Frijoles y tortilla fresca! 🤤

I absolutely love this series. Thanks so much for sharing with us!

Man now I wish I had this for breakfast instead of cereal

@geologist1235

2 жыл бұрын

Yeah this really makes my poptart look... deficient.

@dynomar11

2 жыл бұрын

Y'all gotta step up your breakfast game. Go for a bagel at least.

@endertobias1908

2 жыл бұрын

@@dynomar11 I love bagels. If I had one I wpuldve eaten it

@eileebc9178

2 жыл бұрын

@@dynomar11 although rn with the cream cheese shortage it’s hard to enjoy

Woah, I went to middle school in Navojoa! And yeah, we ate a lot of machaca. Glad to see the little pueblo being put on the map!

Love how Rick is trying to record a bit and the dog is just like "hello! pay attention to me!"

I have never watched any video featuring Rick that I did not enjoy. Awesome work!

¡¡Felices Navidades, Año Nuevo y Reyes!! ¡¡¡Eres un ser humano tremendo!!! ¡¡¡Éxito!!! Saludos desde Puerto Rico 🇵🇷🇵🇷.

Thank goodness Rick's back!!!! I love your content man!

LOVE these amazing Pruebalo Episodes. None of this food is very new to me in Tucson, Arizona! Thank you for the wonderful videos, I hope others try these foods! FINALLY SONORAN FOOD!

I love this show. Its so informative and shot beautifully

I can't wait to try making this. Thanks Rick you always bring something interesting.

I always look forward to a new episode of Pruebalo, because everyone of these recipes is gold. 🇲🇽🍳

I love this series so much!!

I love Rick’s kitchen. Love the contemporary Mexican design.

@vigilantcosmicpenguin8721

2 жыл бұрын

Yeah, it perfectly suits the food in it.

loving this series so much, video quality is amazing!!

I love Rick and I LOVE the mood of this series. A mix of casual instructional with the heritage of the food being made, all together with that delicious looking food. Hope we get to see a lot more of this!

Wishing the Families, Friends, and Furries of this amazing team of collaborators a very safe and happy holiday season! Keep creating your stories! I’ll delightfully devour every delicious and insightful moment!

Oooohhh!!! I've been waiting for another episode of this show!!

Wow Rick you did an amazing video!!! I got really excited when I saw the title even more because I am from Navojoa!!! So happy that you came here!!

Love the food and the food history lesson! Gracias, Amigo.

i can not get enough of Pruébalo keep it coming!

Stunning and the food looks so delicious! We need full 40 minute episodes!

Love Rick and this special series! Please keep em coming.

Was just telling a friend about Pruébalo! So glad to see another episode~

This looks amazing! Love it.

Rick's episodes are always amazing.

The best burrito I've ever had was a machaca burrito from food truck outside a construction site at father's job. I've never been able to find machaca or a similar burrito anywhere else.

love ricky and this ep! looking forward to it

All of Rick's recipes always look delicious. It makes me miss my brother's cooking

That shot where the drone flew over the statue was excellent. Well done post-production team!

Always love seeing rick!

I absolutely adore this series!! This is what I always look for in a cooking show. Informative of the culture and history of the food, personal and natural rather than heavily scripted

I love Rick's videos! I recently moved to Mexico and like to try all the foods he talks about.

My mouth was watering every step of the way!

I wish these were longer I love this series!

Rick really enjoys this which makes this series appealing as a viewer. I love food, of course, but, his passion is why I keep clicking.

Great episode! Chilequiles is my favorite breakfast food, so I'll definitely have to try with machaca now!

I love this show, and learning about foods I've never even heard before. Thank you for sharing this with us. I also love hat you take the time to offer up variations to us. I was wondering about possibly using beef jerky when you brought that up, as though read my mind.

I love this! My family has roots mainly in the southern part of Mexico but I love learning more about my culture and the different sides of Mexico 🇲🇽

I hope this series continues. I love Rick so much!

The town at the beginning is where I’m from! Was not expecting that at all. Whenever our grandma visits she brings a 2 KG bag of machaca, and since it’s so fluffy and light it turns out to be a really huge bag. We put it in eggs, soup, with potatoes and veggies or make tacos out of it

Machaca con huevos is one of my all time favorite dishes. I order it whenever I can.

I thought I was hungry BEFORE. This looks delicious. Also Rick is the coolest.

As someone from Northwest México, I cannot express how proud I am to see a chapter dedicated to OG machaca :')

This series is one of the best collaborations I've seen. I liked Rick on BA but I love love him in Mexico and exploring. It's beautifully filmed and edited. It's authentic food that I've often not heard of before but really want to eat now that I have. Please keep this collab going.

Thank you for sharing this information!!!!!!!!!!

This series makes me feel warm

love the series!

Feliz navidad Rick! This looks muy delicioso!

That breffass looks hella fire! I loove chilaquiles 🤤. Honestly as he was describing the process of making machaca, my first thought was Mexican ground beef jerky. Glad he confirmed it at the end so I can try my hand at this dish!

This looks delicious. I’m so happy to see Rick Martinez!

I really, really enjoy these!

i wish he would’ve talked about the differences between the smokey and non smokey!! but this is a really interesting recipe, i have carne seca at home all the time, i’ll have to try it out!

Great video! Excited to try localized machaca up in the frozen northern tundra with beef jerky.

This looks absolutely delicious!

Pruébalo's production quality is just amazing

Hey Babish, thanks for sharing this because I've never had heard of it before. Bon appetit! 😋

If Rick is cooking, I'm eating. Always something delicious.

What a pleasure to see food that i've been consuming my entire life in this show. I'm from Navojoa, so i'm very proud of this episode. Glad you enjoy machaca and carne seca (cecina) the way we do.

Always blows my mind how beautiful the location shooting is. Absolutely stunning.

@mcbradders

2 жыл бұрын

And the food, of course, looks incredible.

My grandma used to make this for me, thanks Rick!

Wow I love learning about Mexican cuisine with you. Us Vietnamese and Chinese have a similar kind of “floss” like meat usually made with pork.

@Kez_h

2 жыл бұрын

In Thailand too, my ant brings it back to the US when she comes back from Bangkok every year lol well pre pandemic

Thanks for this video.

I love when my dads family sends us homemade machaca from Sinaloa ❤️

I love Pruebalo!

Wow that looks incredible!!! I wish I could travel to Mexico to try this!

Rick! This looks and sounds absolutely delectable. I want a plateful this second🤤

Wow, this Machaca looks DELICIOUS 🌻

It's really cool seeing that because my aunt often bring back jars of pork that looks like that (I think itd pork anyways) from Thailand.

AHHH this is so cool! in Taiwan, we have something super similar called rou song but made with pork and seasoned with soy sauce and sugar mostly. there's fish versions too called yu song. we usually just eat it as a rice topping lol. it would be so neat to try machaca and see how different it is to ours!

This and Rick Bayless channel give me life!

the food looks great😋

Love this mini documentary. I love these kinds of videos and I think Rick is a wonderful host/reporter (idk what he is in this situation, producer maybe?). Would love to see more of these in the future.