I dont drink anymore. But this is the best hangover food on earth. I used to drink massive amounts and suffer horrible hangovers.

Cant get enough of your dialogue of Mexican cooking.

Most cocteles in Baja have diced cucumber as well. It adds a nice balance.

@dougtilaran3496

2 жыл бұрын

I use pickled heart of palm

@scrawnyserf9298

2 жыл бұрын

Yeah! They tend to swap out 80% of the shrimp for cucumber. I'll have mine with no cucumber thanks!

@gloriakadar3288

Жыл бұрын

Only in baja it's with cucumber and the north of Mexico.

Señor Bayless…. Simplemente Ud es el mejor Chef de cocina mexicana que conozco, a la par del difunto Yuri de Gortari y de la Señora Diana Kennedy. La precisión y respeto a las tradiciones de nuestra cocina son impresionantes. Ud es mexicano de corazon…. Un abrazo fuerte

@leedoss6905

2 жыл бұрын

Viva Rick Bayless.

@victorarellano8284

2 жыл бұрын

No seas ma ...Mon

you never cease to amaze me, Mr Bayless. I've been watching you for years, many blessings 🙌🏽

Props to you admitting you never worked a station! We can be good cooks or even chefs without having mastered everything as long as you understand and respect what others are doing better than you.

You are amazing and you truly know Mexican food! cheers and hugs form thsi mexican God Bless you"!

In our version we usually add the shrimp broth from the cooked shrimp, don’t add fish ceviche or vinegar, use red onion, and adding pepino is a must I think in any Mexican region. Excellent stuff senor Bayless

Mexican stamp of approval!! 🇲🇽 my grandpa used to make this and I couldn’t remember if it was ketchup and Clamato or ketchup and tomato juice…. You nailed it. Thanks!! 🙏🙏

Tied for best hangover cure with menudo.😀looks great.

@abcdefghijkl5408

2 жыл бұрын

The band?

@markvetter4711

2 жыл бұрын

@@abcdefghijkl5408 no the soup

Yup, this is next on my menu at home.

it's one of my favorite things, Its been my birthday dish for the last couple years.. I suggest buying shrimp w peels and make a ten minutes shell broth to boost the flavor..

Thank you for letting people know how to shuck an oyster. It took me years.

I have sought to re-create this recipe since having it 8 years ago in Houston. Ours is shrimp and crab. DELICIOUS.

@Babsonthego4

2 жыл бұрын

Have you visited Mambo Seafood in Katy,Texas?

@squeegied3rdeye713

2 жыл бұрын

@@Babsonthego4 there's a couple locations in Houston too love that place

@squeegied3rdeye713

2 жыл бұрын

Which restaurant in Houston did you have it?

OH MERCY!!!! Love these videos Chef Bayless💕

I ❤ Mexican Sea Food !!

@rickbayless

2 жыл бұрын

Me too!

@dreamin47_

2 жыл бұрын

@@rickbayless Thank you Mr. Bayless

My mouth started salivating at 0:00 and did not stop until (insert whatever time you are reading this.)

Hi Chef, One of the best Vuelva ala Vida versions I've had was in Zipolite, Oaxaca, and I could not put my palate on what made it so good, so I asked the lady that made it. She simply added some diced grapefruit. Over the moon yum...

Good morning. Making mouth water and tummy grumble 😆. Looks delicious, worth a try. Thanks!

I love to use clamato and spicy v8 juice when making a campencha or shrimp cocktail. It’s delicious!!

That looks delicious, my friend! I will adapt this to make mexican shrimp cocktail as well. Thanks!!

Gracias por la receta Campechana es mi seviche favorito con quesadillas de frijol doradas y una cerveza bien fría

@kc-gl9wv

2 жыл бұрын

Ceviche is Sur Americano 😭

You are the most precious coolest cooker in America

Your mouth is watering? Any hot-blooded Mexican and/or Mexican-American is drooling even before the dish reached the final stage. So, Buen Provecho, Chef Bayless, and congratulations on a fine rendition of a classic.

It's 11am & I'm hungover. This I need right now...

I typed “fancy cocktail de camarón” and this was my result and not disappointed!!! Thank you!

awesome explanation, i love watching rick put his own spin on things

I would add some cucumber, salt, pepper, oregano, but looks very delicious 😋

@edgarisaac668

2 жыл бұрын

I would boil the shrimp peels and use that water instead of the clam juice

@Nateboogie805

2 жыл бұрын

@@edgarisaac668 same

Looks amazing... Made me hungry and reminiscent...

Wow! What a great recipe, Rick. Thank you! My family was very happy last night!

Look forward to making, and sharing, this lovely repast next weekend. Gotta make the Salsa Bruja first. Thank you, Rick!!!!!

nice! this man is very knowledgeable.

I really love seafood, shrimp cocktails and all the ingredients that you used!!! That looked absolutely wonderful! Now, to see if I can make it... I think that would be absolutely delicious, sitting outside this summer, relaxing with a cold beer after doing some gardening... It sounds pretty perfect to me!!! Thanks, Rick! 👍

One of my favorite light dishes to eat. I like to use the Spicy Clamato they make in Mexico, its way different than the U.S. spicy Clamato.

Boy your food preparation is ABSOLUTELY FABOLOUS!!! 😋🇲🇽🇲🇽👍👍👍👍👍

VIVA RICK BAYLESS !!

Excellent recipe!! Our friends loved it last night! I didn't have oysters so just used halibut, shrimp and scallops. I have already forwarded this video link and your recipe to my friends! Thanks Rick!

This looks amazing, I will be making it this weekend for sure

Looks amazing 👏

comgratulation. yesterday o see you on tv.. in master cheff...... incrible food... . hayer te vi en master cheff.. en los canales en ingles.. incrible.. es una fortuna tenerlo en mexico. y regalarnos esas recetas. delisiosas. saludos desde washington dc...

For some reason I perfectly understand how you explain the delicious recipe ..👌👍🏻👍🏻

That Cóctel looks Delicioso!!, Made my Mouth Water!!😋😋

Going to have try this.

Rick - you are the Best “ Mexican ! “

Thanks for the recipe and thanks to all comments that add a different touch to the recipe.

Damn he did it right! Looks delicious!

I’d argue Clamato michelada is a red beer, but then again I guess it’s dependent on the region. I’m used to hot sauce (im a Valentina guy) lime juice, clam juice, and Worcestershire sauce as the base and then add the ice/beer (modelo especial or whatever you happen to be in the mood for, sometimes the cheaper the better). Anyways sorry for the wall of text, guess I’m basically anti-tomato for michelada Edit: back to the main topic, this looks amazing !!!

This video was so informative

Thank You

Fantastic ! Especially the hair of the dog variety with the oysters.

Rick, Campechano also could be from the state of Campeche. Their cocktails are mixed with shrimp and octopus or oysters.

Pretty amazing to see this recipe done authentically I really want to try it again I’ve tried a very similar version of this but instead my brother in law made an aguachile sauce instead of the ceviche so it definitely was different he had all the same fish just jaiva I would say was another one he added from a can but this looks delicious

gotta make that today!

Hey Rick, just wanted to tell you that I just discovered Frontera and ate the Verde twice before I realized it was you. Good stuff!

That looks delicious i dont eat seafood but i would try that

Que delicia!...aquí en Veracruz además le ponen un poco de jugo de naranja a la salsa de tomate y se usa mucho la salsa de chipotle hecha en casa con la receta particular de cada cockteleria...yo en lo personal prefiero La versión "marinera" que en Veracruz es otra opción de la misma campechana ... solo varia la forma de preparación en que no lleva salsa de tomate y se hace con el jugo del ceviche (o Leche de tigre) o jugo de ostión o jugo de erizo de mar ( según dicen afrodisiacos todos) ... un poco de chile finamente picado que a elección personal puede ser serrano, xalapeño o habanero, y el Aceite de oliva que es imperdonable...

@efrainl

2 жыл бұрын

Confirmo! Mi mamá es de Veracruz :v

@hernandogalvan9447

2 жыл бұрын

La leche de tigre es peruana

@sergiossh852

2 жыл бұрын

​@@hernandogalvan9447 mmm, gracias por tu comentario pero no entendí por que lo haces ...(¿?) independientemente del origen de la denominación, la "leche de tigre " es el resultado de la maceración al combinar los jugos de cítrico con el pescado. No sabia que ese "caldo resultante al combinar pescado y jugo de cítrico llamado Ceviche, cebiche, seviche o sebiche ( todos validos) tenia denominación de origen o solo se pueda aplicar al cebiche hecho en Perú ...Como puedes ver La intención de agregarlo a mi comentario era "descriptiva" y de referencia, no histórica o de nacionalidad...Si te parece mejor para no afectar la denominación de origen le puedo llamar " tipo leche de tigre" o jugo de Ceviche tal como lo hice...

If I had the ability to pick my last meal it's this.

Nice Rick. Now all I need it's a CRUDA 😁😁💯💯🍻🍺🍻🍺. Since you already have the antidote

Wow Super Bien 👍🏼 ensenada tiene los mejores mariscos 😋😁

This stuff is fyaaa, especially with octopus.

Yummy 🤤 that’s my favorite cocktail señor Bayless I eat it with saltine crackers 👊🏽

This is a meal that makes you feel healthier as soon as it arrives at your table. you smell it and feel fresh from the inside. As soon as you put that first spoonful in your mouth, you can feel your body thanking you. It is lean protein, so you will feel like taking a nap 30 minutes after you finish.

En Veracruz le llamamos "Campechana" casi igual, delicioso con camaron y pulpo.

Clamato makes an amazing Bloody Mary. Motts used to sell a product called Beefamato that was EXCELLENT for Bloodies as well. Sadly, it's been discontinued.

I grew up watching Rick on PBS

There is a Mexican Restaurant in Katy, Texas that makes this, and it is to dye for,,, YUM

@madamepalatine6295

2 жыл бұрын

Please share the name :) i like Golden seafood at Airline dr. Camarones al Mojo de Ajo and Vuelve a la vida...so good

@Babsonthego4

2 жыл бұрын

Actually,I just found out it wasn’t a Mexican Restaurant at all, but a place in Katy, Texas called Mambo Seafood. But, it was exactly as Chef Bayless made it. It was sooo Good.

yum!

I could eat that entire bowl, if you let me

I thought I'd see a bunch of comments about how it's pronounced campechana lol. Looks good, and if I can figure out the octopus part, I'd be a super, duper, happy camper 😋!

I like to add cucumbers as well!

fire

I like ti add a little fresh mango during the summer!

mexican here and my mouth is watering

Hey!!! That's my hometown : MEXICALI .. I feel special 😃 Fun fact :Mexicali My hometown, is known by it's Chinese food, yes ! you heard it right. 😊

Yummy

I go to Mariscos restaurants all the time 👌🏽 you should try and make some auguachiles 🔥

WOW!! What would you serve with this for a complete meal? Anybody?

@stevenserna910

10 ай бұрын

If youre at a Mexican marisco restaurante, ask them for the "Cocte'l de Camaron" an I also like "Filete de Tilapia al mojo de ajo". That is Tilapia filet cooked in lime and garlic juice/butter sauce. It will usually come with french fried potatoes, on the side. If you'd like a cole-slaw, ask for Ensalada Americana de Repollo. If you'd like rice on the side, ask for "sopa de arroz china".

I always thought I was making ceviche, but it turns out I've been making Coctel Campechano all along. Except for the salsa bruja, that's almost exactly how I make mine.

I will love to see if you can make a video in how to handle clams, squid, otctopus..warning signs that one need to watch out. love sea food but i am afraid of eat something that is bad and get sick...thanks.

Rick, you have a recipe of the woman that has a cart off the side strip in Ensenada? The woman that has a billboard with Bourdain and other celebrities. I hated seafood til I had her shrimp cocktails…wish she had a cart closer to me…I’d be there every day!!!

If you ever need an assistant, I'm your guy! Amazing🍻

In Chiapas they usually use salsa inglesa too….

Can I order salsa bruja online here in the states? Love all your recipes .

In Canada we don’t drink bloody Mary’s we drink Bloody Caesars. Replace tomato juice with clamato. Way better IMO.

Buffalo salsa is my go to for popcorn and potato chips. 😋

@shlomovenezia101

2 жыл бұрын

??

@marthadeleon1347

2 жыл бұрын

Bufalo is a brand of Mexican hot sauce-like Tabasco in the US. Tastes good on popcorn and potato chips. Chef Bayless mentions Bufalo salsa in the video.

@stevenserna910

10 ай бұрын

Bufalo is my choice for a good cocte'l. Great video Chef Rick.

What kind of lime juice do you recommend?? What lime to you recommend as there are a few different varieties available? Some are sweeter than others and I know this can make a big difference.. Thank you.

Good shit Rick! 👏🏼 You my friend are officially baptized as a Mexican

Who doesn't like a rich mouth feel

I want some please 🙏 😩 😋 😫.

Best hot sauce is guacamaya or huichol depends on the level of spiciness

Hmm, I always thought the name "Campechana" meant that it came from Campeche ... Does it really mean "mixed/variety"? Where I live, it's served in huge goblets, accompanied by tostadas and beer; definitely a "brunch" type of thing, and not cheap! We call the juice served by itself "Leche de Tigre"; best thing for hangovers!

Le faltó los chiltepines jajajaja looks good missing few for my taste but all that freshness

Stunned that this appealing dish was sans cucumber. Rick knows what he’s doing but 50 years of traveling to Baja screams cucumber and saltines with Valentina on the side

Are limes and lemons interchangeable for this recipe?

Can you use frozen fish?

I looked on your recipe site for the salsa bruha recipe, would love to make some if u can post a link?

@rickbayless

2 жыл бұрын

Here you go: www.rickbayless.com/recipe/wizard-salsa-for-cold-seafood/

Is it just me or did he not put the halibut in?

Omg best ever. I literally just made this today for next time I’ll make sure I have the salsa bruja only thing that was missing. Thank you for sharing. ♥️

Mexicans make the best hangover food hands down

You should look into what we call Salsa China😏