I live in Chicago. I've been to Rick's restaurants many times. Quality ingredients. Innovative dishes. Great service. What rarely gets mentioned is how nice and sweet this man is. He's one of those people who has the ability to make you feel like you are the only person in the room. I've seen him take kids into the kitchen and walk them through what's going on for 20 minutes. Sweetheart. Thanks again for all your great work.

@janicemartin2556

2 жыл бұрын

We live near Chicago, what is the name of his restaurant? Address? Or webpage?

@ivylewisdragonsforlife5394

2 жыл бұрын

Disney springs also has his restaurant fonterra.

@Madone52SL

2 жыл бұрын

@@janicemartin2556 Start with the first one, Frontera Grill. Then, for a special occasion, treat yourself to Michelin starred Topolobampo (right next door). Full list is at: rickbayless.com

@janicemartin2556

2 жыл бұрын

@@Madone52SL thank you, sounds like good advice!

@tammyfennell4982

2 жыл бұрын

He is. He is also health and wellness conscious and does yoga!! Definitely crush-worthy!!🥰💕

Mexican here. Sir, this is the best guacamole video I've seen in KZread. You went all over the avocado harvest cycle from the tree to the table, then you showed a great way to open the avocado and how to handle everything from the seasoning to the final plate. You have earned a subscriber!

@Aceg13579

Жыл бұрын

Norwegian here, your opinion isn’t more important than other peoples

@nicholascortese9446

Жыл бұрын

Nice to see some validation for the chef. He got a lot of crap for a while because he wasn't Mexican and doing Mexican food. If you know you know. Chefs and cooks don't care about anything other than if you can do the job and you're not an arrogant poseur. I learned how to dry age beef and make Mozzarella from my Mexican co-worker and I'm an Italian American mutt. I learned how to make Panna Cotta from an Irish Chef. I learned how to appreciate ingredients from all the guys I worked with over the years.

@6loscar448

Жыл бұрын

@@Aceg13579 on a video making mexican food lmao

@AdamS-lh2ug

Жыл бұрын

@@Aceg13579 yes, it is, at least in this Americans opinion. Mexico is the king of avocados around here. I’ll take the endorsement of a native Mexican any day over a Norwegian. Good day sir.

@jessicashoup6087

Жыл бұрын

When did anyone say that their opinion was more important? Wow…

My grandfather had a heart attack in the 1970's,and his Dr. told him he couldn't eat avocados because of the fat content. Now we know it's heart healthy fat. He's still ate an avocado every day and live to 96 years old!

@mondavou9408

2 жыл бұрын

Its SCIENCE! Seriously though, good for him. Maybe they should change the saying from "an apple a day...'

@LIZZIE-lizzie

2 жыл бұрын

Right on!!! They used to say and prob still do say, use corn oil or other cooking oils like peanut oil, sometimes I will use sesame oil but I use NOTHING BUT 100% VIRGIN OLIVE OIL. It doesn't burn, the food does not "soak" it up, the olive oil is the same color after cooking as it is when first poured into the skillet and the same amount! In my not so humble opinion, EVery thing sautees better in pure virgin olive. Nothing sautees chicken breasts or thighs - better than olive oil and a little butter, squeeze fresh lemon, minced garlic and onion - zucchini, shrimp. It doesn't matter, ALWAYS 100% VIRGIN OLIVE OIL. 😁

@dmoney7184

2 жыл бұрын

@@LIZZIE-lizzie check out avocado oil from Chosen foods.not only is it tasty.. it’s high heat is 500•F.

@Mobs62

2 жыл бұрын

That was political science!!

@biggrocc19

Жыл бұрын

@@LIZZIE-lizzie Olive oil has a very low smoke point and it is very easy to burn. Burnt oil contains carcinogens. Extra virgin is great but definitely not for every case.

Rinsing the onion was a game changer for me. I've hated raw onion my whole life, but liked the flavor of onion powder. After rinsing and letting it soak for an hour, I now enjoy raw onion in my salsa and guacamole. Thanks Rick!

@MP_Soundbox

9 ай бұрын

The salt and acid should mellow any onion. I always start pico by putting my chopped onions in to a bowl first, then salt and lime juice, pile everything else on top. It'll mellow by the time the meal is ready if you do this first. Onion powder compared to an actual raw onion?

I've been smashing everything together all my guacamole life, in what I now recognize to be a food crime. I like the way you smashed the avocados, salt and lime, and then gently folded everything else in. I'm going from a history of violence against tomatoes, onions, cilantro and chili to a place of enlightenment. Thank you.

@TheAustralianMade

2 жыл бұрын

But did it taste good? That's all that matters!

@Az-co4pq

2 жыл бұрын

Learned this in culinary school. Reminder, a sharp knife is paramount in cookery.

@gwenb4531

2 жыл бұрын

I love your comment, there is redemption in all of us.

@burnertrump875

Жыл бұрын

I think the authentic way is to use a mortar and pestle and smash the chili and onion at the bottom with salt and lime and then add the avocados last. That way the heat from the chili and the onion flavor goes evenly throughout avocado.

I really love how he isnt just combining the ingredients and expecting us to just follow the steps, but really explaining the thought process and technique behind those decisions along the way. Truly helpful!

@Sunshine66Bklyn

2 жыл бұрын

He is the Man en.m.wikipedia.org/wiki/Rick_Bayless

@Geeksmithing

2 жыл бұрын

@@Sunshine66Bklyn thanks for the link I guess? 🤷‍♂️

@epiccollision

2 жыл бұрын

It is helpful if this is your first encounter with an avocado and a kitchen and a knife and citrus juicer and a potato masher and guacamole…to some who loves cooking this wasn’t that helpful.

@aca247

2 жыл бұрын

He’s not just a chef ,he’s a great kitchen teacher/master

@Geeksmithing

2 жыл бұрын

@@aca247 a master baster

Rick Bayless has always been my absolute favorite “celebrity” chef. And the best guacamole I’ve ever had was a variation where he added chopped, crisp-fried bacon to his classic recipe. (If memory serves he may have also swapped red onion for the white.) It was phenomenal. 😍

@triryche3

10 ай бұрын

Rick has always been one of my favorites too! I don't know why Food Network hasn't given him a show yet!

@dongustafson2304

7 күн бұрын

Rick Bayless is my favorite teacher on you tube on any topic, and it's not even close.

Rick Bayless is a legend. Mexican food (the real stuff) is amazing and Rick does such a great job of showcasing the very best of what it can be.

@yro82

Жыл бұрын

Yeah, you sound start struck. His brother, Skip, says otherwise. KZread that mess

@lf2334

7 ай бұрын

This is actually not at all authentic guacamole. This is Americanized Mexican restaurant guacamole.

Pickled purple onion, guacamole, fire roasted ribeye and flour tortilla. Absolutely perfect combination.

@joannaedwards6325

2 жыл бұрын

😋 😋 yummy!

@sandrajohnson9926

2 жыл бұрын

Oh, my, my mouth is watering.

Avocado grower here: What most people do not know is that California avocados can legally be picked only after a certain date (January 20th for my Hass) when the fat content reaches a minimum level. Growers tend to pick soon after that date because the longer you leave them on the tree, the more weather and animal damage they can suffer. The packing house can store them for months in the cold and take them out when food stores order them. But growers can leave them on the tree and the fat content rises. I'm still picking them in July, and they are incredible! But just buying them in late summer is not going to mean you get extra-fat late season avocados. You have to know a grower and ask for them specifically. Commercial growers will say they picked them all in January or February. Backyard growers leave them on the tree until they need them. Of course you need to anticipate your need about two weeks ahead of time, since backyard growers do not have the ethylene gas packing houses use to ripen them. I also would leave the cilantro on the side, because a significant percentage (about 10%) of the population tastes cilantro as soap! That's why some of your guests will avoid your guacamole.

@joannaedwards6325

2 жыл бұрын

Thanks for all your info. And what a great idea LEAVING THE CHOPPED CILANTRO ON THE SIDE. 😊

@mamashanshan2772

2 жыл бұрын

Thank you so much for sharing such awesome info!! When some of the avocados have the brown/ bruises, is it ok to eat the dark part? ( unless of course it’s way mushy?!)

@guygrotke8059

2 жыл бұрын

@@mamashanshan2772 If it's just a bit brown, give that part a taste. That's where you get the smoky flavor. You may or may not like it. Personally, I do. Of course, as a grower I eat most of the fruit that can't go to the packing house. The packing house accepts prime fruit for retail, and sunburned or slightly damaged fruit that goes right to the guacamole companies. So I'm talking about fruit chewed by squirrels, "potatoes" (fruit that grows under the leaves on the ground), etc. Those are usually fine with a little trimming.

@guygrotke8059

2 жыл бұрын

@@joshuaborin6762 Sorry, not a retailer. Not even growing enough any more to sell them. The water costs more than we were getting. Now our main crop is coyotes and rattlesnakes. You need to find your own grower, in some frost-free area of the world.

@riddlescom

2 жыл бұрын

Also. There are male and female avocados. Males have small seeds. Female seeds are huge and take up.all the space inside. Always get males

The tips alone re; the citrus squeezer, spooning out the fruit, and potato masher are game changers for me. I had the ingredients right, but the technique not so much. Great video.

@rickbayless

2 жыл бұрын

Thanks for watching!

@cristibaluta

Жыл бұрын

I cut the avocado in little squares before spooning it out, then it's easy with the fork you're eating to smash further.

@MossyMozart

10 ай бұрын

@ROGUEROUGE - I cannot wait to try that onion rinsing tip.

I could honestly just take that bowl full and a spoon and make a meal out of it!

@redpillqueer8303

Жыл бұрын

totally! You know it's a good guac when it's chunky and loaded enough to eat with a spoon!

The rinsing of the onion under cold water trick has made my guacamole amazing!!!!!! I’ve been doing that for years since learning from Rick.

@stephaniehernandez4331

2 жыл бұрын

Agree!

@mvjr7758

Жыл бұрын

I saw the rinsing trick, not too long ago. Honestly got ticked off because, how many times & years that I could've been using it... 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️ But glad I've a seen Rick's approval & using it.

@diannespalding6542

Жыл бұрын

I’ve never heard of that but will definitely do it next time I make guacamole!

@JimRevolucion

11 ай бұрын

hi any n ice whit e girls here?

Rick is the man. I remember watching his cooking shows on in PBS when I was a kid.

@tinlocon2787

2 жыл бұрын

I was thinking the same thing

@mariaolker

2 жыл бұрын

Me too!

@TKCoutside

2 жыл бұрын

Thank you! I knew I watched him endless, couldn’t remember where though.

@pauliewalnuts5241

2 жыл бұрын

Same here!

@oscargamboa5793

2 жыл бұрын

"Mexico- One plate at a time"

Rick is truly a master, for me, I add garlic.

@rwbmaat

2 жыл бұрын

yes i use garlic also

I need a Rick Bayless and alton brown show in my life. Two of my favorites. Would be a great and informative show

What a blessing to have this quality of chef doing these wonderful videos for free!! Thank you Chef Bayless!! ♥️

@pgarciaAP

2 жыл бұрын

Better yet, the Mexican cooks he “borrowed” from. Guhack a mole 😂

“If you’re making guacamole, you’re probably having a party” …. Me, making guacamole for myself bcs I got a bag of tortilla chips 👀

@houstonbeermother

2 жыл бұрын

Perfect

@hxhdfjifzirstc894

2 жыл бұрын

That's called a party, buddy. I still have guac stains on my ceiling from previous parties.

@kylegraywolf

2 жыл бұрын

Our Sunday night meal, every week for years

@suedeB05

2 жыл бұрын

Nothing wrong wit ha party for one my man

@MrOkazak1

2 жыл бұрын

Hell ya, party of one, more gauc for me.

Rick you are one of the very first chefs that I used to watch when I was just a young teen. I still to this day go back to, "Mexico, one plate at a time" on occasion and I continue to this day to be educated and inspired by you. Your love for Mexican ingredients is palpable and I always look forward to another one of your videos! Thank you for all the hard work and passion.

I appreciated how thorough you were in explaining this. I love teachers who explain *why* we should do certain things, rather than just tell us to do them. You earned my sub for that

🥑 A friend who likes to keep avocados on hand taught me to store most of the avocados in the fridge and just leave out one or two at a time so that they don’t all get ripe at the same time and go bad. Then I always have a ripe one available on the counter and the rest on reserve in the fridge.

@Collin_Calling

2 жыл бұрын

The fridge definitely presses the pause button on ripening. For a long time. Like weeks and weeks.

@mikemcfadden6494

2 жыл бұрын

Garlic is the game changer!

@MartinisnOlives

2 жыл бұрын

Great idea! Mine go bad so quickly.

@kyrad6543

2 жыл бұрын

I kind of do an opposite of that. let them all ripen on the counter until they are just barely ripe, then refrigerate. Then I use them out of the refrigerator as needed. They last a long time this way.

@livens100

2 жыл бұрын

@@mikemcfadden6494 Same. I was wondering when he was going to break out the garlic. Also ditch the tomatoes and roast/sear your pepper, onion and garlic.

Simple perfection! Every detail has been thoughtfully, worked out by one of my favorite culinary genius’s Rick Bayless! Even the way he scoops the guacamole into its presentation bowl is well thought out! Scooping it on top of itself and not touching the sides. I bet it would be fun to work in one of his kitchens in Chicago!

i absolutely love that Rick Bayless is the go-to for authentic mexican dishes that can be made by anyone.

His house is AMAZING! Never seen any other part besides his kitchen.

@teaeyedoubleguhur

2 жыл бұрын

I was about to say the same thing! I love those knotty pine cabinets and I think I see a Mid-Century Modern pendant light fixture in the background. I also think I see soapstone countertops which is what I wanted. I got Titanium Grey Corian instead which is that same hue.

When you get done with your guacamole smooth the surface and cover with just enough water to cover the surface. It won't oxidize, avacados aren't water soluble. Just dump off the water when you are ready again and stir. 👍👍

@lorimahan2116

2 жыл бұрын

You have just inspired me to make guacamole. I never have but love it. Thank you for the instructions in layman's terms. Can't wait to try it.

@KeifusMathews3

2 жыл бұрын

Nick, you are the reason I will start to buy more guacamole now and every time I make some I will say, Thanks Nick..lol Def appreciate the great tip. Love & Light my friend~

@fredbaer6729

2 жыл бұрын

Dude, you need a Nobel Prize for this. Thanks! :)

@kyrad6543

2 жыл бұрын

Ooh fantastic tip! Thanks.

@Kathleen5429

2 жыл бұрын

WOWZER!

I once watched Rick make guacamole "Yucatan style" (just salt, garlic and lime juice as add-ins), and that's definitely my favorite! I'm a minimalist in most things, so Yucatecan guac suits me just fine...plus, I'm a cilantro hater, so none of that in my guac!

@francesrubis5220

2 жыл бұрын

I sometimes add finely diced yellow, bell peppers for texture and a bit of sweetness.

We buy avocados in a good quantity at Costco, bright green, and put two in the vegetable basket, and the other 4 in the fridge. We have discovered, over time, that if we buy them in the bright green stage, when they ripen, they have no bruises on them. Yay! When the first one is ready, we eat it, but we take another one out of the fridge to replace it, and on it goes until we are ready to buy more. You a very correct that it takes the cold ones a few days to ripen. We like our avocados to be quite dark on the outside before eating them. Thank you for all of your wonderful, informative videos. You are a joy to watch. CDMX

Thanks Rick for all the recipes you share. So glad you paused and made it clear that lime, salt, and a properly ripe avocado can result in wonderful guacamole. I guarantee that if people served that simple guacamole to their friends, they’d get several requests for the “recipe”!

@rickbayless

2 жыл бұрын

Exactly!

@chrissinclair8597

2 жыл бұрын

@@rickbayless bruh make more videos i love your candor

@bradleyrounds9148

2 жыл бұрын

Salt pepper a little finely diced onion, thats it

This man is the best. I was watching Create TV Saturday mornings 13 years ago and saw a recipe where Rick was making salsa, which really got me into cooking. I'm happy to say you've given me a passion for home cooking and I've got a mean salsa and guacamole because of you. Big thanks!!!

@janettedecent1197

2 жыл бұрын

I would get up early to watch this on Saturday like a kid getting up for cartoons. His show one plate at a time was the best I learned so much from it!

@Loboette41

2 жыл бұрын

Yes!! Loved watching him on Saturday mornings, so finding this channel is super nostalgic!!

I can’t believe I just spent 20 minutes watching someone make guacamole, but it was well worth the education. Quality education and teaching me how to prepare something I thought I knew how to already make. Back to the kitchen after this one

I grew up in Los angeles w a latin baby sitter now i am living in Mexico .. thank you !! for inspriration to seek after the food of my youth!!

As Mexican i approve his class, saludos desde Nuevo León

@champitadub

2 жыл бұрын

Yep, I knew he was the real deal back in the day! 🙏 Time flies

Me in a.m. - "Think I'll have a little avocado on my toast. Just a lite breakfast." Then I end up using the WHOLE thing making guac and use toast as dippers. Ahh the breakfast of champions ! 😄

@Raymondgogolf

11 ай бұрын

Hi Joanna I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

@joannaedwards6325

11 ай бұрын

@@Raymondgogolf 2nd response 1st one got deleted. idk why I said.....I don't know to what comment of yours you are referring so I don't really know what to say. Except...I AM blessed by The Creator as I'm sure you are as well. - and Rick Bayless is not my favorite chef. JACQUES PEPIN is. And I say MAY GOD CONTINUE TO BLESS HIM. ❤

@Raymondgogolf

11 ай бұрын

@@joannaedwards6325 Hi good morning i was just passing by on the comment section when i come across your amazing comment, that's why i complimented you because i can see you're a good chef as well. I don't really know Jacquest Pepin but i will check it out....Where are you from?

And no garlic! What a joy! And to see someone explain it so simply. Use good avocados, don't puré them, and don't overpower them. I'm going to refer to this video when I'm arguing with my friends about how to make this stuff.

Honestly I enjoyed this video and will make this recipe. For someone who is a culinary genius, he is so down to earth. His instructions are simple and easy without being condescending. I hate it when professional chefs "talk down" to home chefs or people interested in cooking.

I’ve been making guacamole all my life- I thought this video was going to be ridiculous. But I actually like how he explains everything I can tell he loves what he’s doing and it’s a great way for people that don’t know how to make it learn!

@garnetstone2012

2 жыл бұрын

I did too! But he made it just the way my family does. Nothing fancy just great traditional ingredients.

@iskinder008

2 жыл бұрын

I agree. I don't agree with many of his "ideas".

@nickoconnor9133

2 жыл бұрын

He specializes in Mexican cooking and holds some of the highest awards you can get as a chef at his multiple Mexican restaurants

@iskinder008

2 жыл бұрын

@@nickoconnor9133' Mint in guacamole is not at all traditional...Sorry to contradict you.

@nickoconnor9133

2 жыл бұрын

@@iskinder008 it’s probably not traditional, and I’m pretty sure he says it’s not traditional, but it’s probably good. I don’t think you earn those prestigious awards with ideas that are bad lol

I had no idea Rick Bayless was still around

@jelizabethpetrie6656

2 жыл бұрын

A Chicago institution imho🙏

@AeroGold1

2 жыл бұрын

You should try to find Top Chef Masters, he competed against other well known chefs.

@youtubeguy22

2 жыл бұрын

True he hasn't aged. He looks the same from way back

In central and south America, sometimes they fall off the tree perfectly ripe.

The man is "The Man" he knows how to perfect the best ethnic food on the planet. I've flown to Chicago just to eat at his restaurants. The food the man makes will melt you. I spent "lockdown" in Mazatlan - on and off liquor sales, etc. Mexican food rules the world. Happy to support the Chef's channel

Your passion for cooking makes me smile. I've followed you for years. You're awesome.

Senor,you are a real master chef.I wach you on public television,but never on youtube. I really like your way to make guacamole.Felicidades senor.

I love guacamole and this is how I make it. I add a touch of minced garlic too. Have had it with lemon juice, however didn't have lemon but did have a lime. So I use just a quarter of it. It was the best I have ever made. You were right on the lime (use just a touch)

Rick, I've been watching since Mexico: One Plate at a Time. Your passion for Mexican food and culture and cooking is incredible. You inspired me on my own journey of discovery of Mexican food and culture. Thank you so much, I wish you all the best. Dustin

Guac may be a condiment in Mexico but in my house, it's an entree.

at home, my mom used to prepare guacamole with just these ingredients: avocado, salt, olive oil and red wine vinegar, just a drop of vinegar o lime juice, a little bit of olive oil, and it gives the avocado a silky texture...the best!

@ELEVOPR

2 жыл бұрын

Same here, a little bit of Extra Virgin Olive Oil for that silkiness :o)

@pablitoperez9109

2 жыл бұрын

Gross my dad does that and just gross 🤢 🤮. Silky and slimey is the way you like it

This man is a national treasure.

Stumbled upon this, now heading to the store so I can make guacamole.

Avocados aside, this man does not age!

@natpaul4924

Жыл бұрын

he'll be perfect in 5-7 days

@Raymondgogolf

11 ай бұрын

Hi Stacey I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

just when you think you know everything about guacamole, Rick comes along and completely re-educates everyone... great vid, Rick.

19:51 "...because probably if you're making guacamole, you're having a party". Truer words have never been spoken.

Rick really has a very good grasp of Mexican food and he has a really cool chill approach to teaching people how to make Mexican food.

Wow! A Rick Bayless KZread channel!! What a treat 😁 Thank you SUBSCRIBED

@voice4voicelessKrzysiek

2 жыл бұрын

Me too!

OMG back in the day at college I watched Fronterra on PBS with Rick Bayless. It was on Saturdays with all the other cooking shows. There was no KZread. Hey back in the day! Whud up?

@joannaedwards6325

2 жыл бұрын

I remember those days. My Saturday hangover from big Fri. night was spent in bed watching ALL the cooking shows on PBS. Ahh good times. In pjs all day and lots of KCET channel 28. Lazy Daze 😊 🍷🍷🍷 😜

@tinlocon2787

2 жыл бұрын

Yep

@joannaedwards6325

2 жыл бұрын

@@tinlocon2787 4 me , no more sat. hangovers but still binge watch on CREATE TV (28.2 & 58.3) all the cooking shows. Some are better than others. Most feel like my friends or family because I've known them for SO MANY years. 💜🍳🍷

@champitadub

2 жыл бұрын

So did I! So awesome to come across this video!

@Pooty_With_A_Fat_Booty

2 жыл бұрын

@@joannaedwards6325 That was me right there with you all damn day.

You are so right on the lime amount! I LOVE lime flavor and always squeeze a bunch! In my salsas in my recipes...I followed your advice and kept my ratios in check, best guac I've ever made! BTW I still have your first cookbook. You are a legend.

I lost my wife a year ago and having to make my own meals find videos like this brilliant. Thanks so much, I have few more ingredients to buy, then away I go.Wish me luck.

@heythave

9 ай бұрын

Chipotle has a recipe for one avocado guac. They make guacamole fresh everyday.

"I don't always eat guacamole, but when I do, it's done Rick Bayless style."

@ryanrodriguez70

2 жыл бұрын

Whatever this is just a recipe nothing new here. Just google guacamole recipe

As a private chef, my primary client requests Mexican fare fairly often. You are my go-to for ideas as well as technique in this category. Everything I’ve made has been extremely successful thanks to you and your thorough understanding of this cuisine. Your Tacos al Pastor rendition in particular was a huge success!!! Thanks so much for your generous content.🌞

@obijuankenobi420

2 жыл бұрын

Who's your main client ? Anyone famous ?

I would NOT visit Chicago without visiting Rick Baylis’ restaurant. Just love him. His love shines through every time.

@miguelitocunsuelo7200

2 жыл бұрын

What’s his restaurant name?

@miguelitocunsuelo7200

Жыл бұрын

@Ted Wilson he wishes

Great recipe and video. Personally I usually leave out the tomato and chilis and only add a minute amount of cilantro. What I do love is adding some fresh ground cumin seeds. Not sure if that makes me a filistine but I feel that their flavor really enhances the avocado's nuttyness.

this is a chemistry class. I learned a lot thank you Rick!

You are a treasure. I live in nowhere Iowa, so I'm solely responsible for bringing great food into my life, so thank you for helping my journeys along!

@Eidelmania

2 жыл бұрын

Avocados shouldnt be available in Iowa. Thats just wrong.

@raymondjames57

2 жыл бұрын

@@Eidelmania you must have zero idea how food gets to grocery store locations, as an adult, that's just wrong. 🤦‍♂️

I feel like I’ve won the Mexican cuisine lottery when I found Ricks page!!!💗💗💗💗

So, so Happy to see this video. After my mom retired she returned to Mexico and opened a "tiendita" to keep her busy. The fruit and veggie vendor taught her how to treat an avocado. She in turn taught me. All your tips spot on. I especially appreciate you sharing the where an avocado should be squeezed. top or bottom. check under the stem cap, never the side, kills me when I find avocados with dents on the side. there should be a do not squeeze the avocado PSA.

I like your home kitchen design and especially that you have not renovated it. The simple materials look great and are timeless. It is also nicely connected with the dining area and looks like a real home.

Finally someone explaining guacamole to me; Thank You!🙏🏻😊

@rickbayless

2 жыл бұрын

Quite welcome.

So GLAD to see you on KZread as I was a big fan and watcher of your cooking program! The best CHEF on Southwest cooking for a NYC girl!! Learned so much from you. Finally, I get the chance to say Thank you 💜💯

@extropiantranshuman

Жыл бұрын

I don't like Mexican food but Bayless makes it edible

This is the guy who singlehandedly made me aware that there was more to Mexican food than tacos and burritos, liberating me to fully and completely enjoy both of them! Thank you for frontera and topo la bamba!

@MercenaryBlackWaterz

2 жыл бұрын

I hear TOPOLOBAMPO is pretty good too.

@lukerabin5079

2 жыл бұрын

@@MercenaryBlackWaterz it’s mot an easy name for Australians to pronounce, let alone spell.

my guac: - same consistency of avocado- i like a bit of chunkiness as well - one half of lime - i use the same amount of tomatoes but i actually discard the seeds and core and just use the fleshy outside, makes a better consistency imo - i remove all stems from cilantro before i bunch up. - i chop the onions as fine as possible- most people don’t like biting into big pieces of onion - i add a tablespoon of cotija cheese (dry, grated mexican cheese similar to parm but with more tang) - add a dash of tajin seasoning

@faithnelson6069

2 жыл бұрын

the gel/seeds of the tomato carry most of the flavor.

@arunramachandran5012

2 жыл бұрын

I love adding fine diced cilantro stems. They add a real nice crunch

@princeofpersia9154

2 жыл бұрын

I agree about seeds and core of tomato being removed. Makes it less runny

@tammyfennell4982

2 жыл бұрын

Yum!! That sounds so good!!

@joannaedwards6325

2 жыл бұрын

May I come to your guac party??

Rick is the only KZread chef that used a separate spoon for tasting only, everyone else licks a single spoon to mix and taste. My aunt and uncle owned and ran a lodge, my aunt ran the kitchen and no plate left the kitchen without her inspecting it first.

@rogerpenrod5214

Жыл бұрын

He is a chef! Don’t contaminate the food.

I have a confession to make. I bring several packets of the Frontera Original Guacamole Mix to Mexico from Chicago when we go there. We have a casa in San Miguel de Allende and spend half our time there. I use more of the mix for people who like it spicy (low tasters with less taste buds) and less of the mix for those who like it mild (high tasters with more taste buds). So I put 2 different bowls of Guacamole out. I've been feeling guilty about bringing a mix TO Mexico. But I haven't found any mix as good there. And now that I've seen this video, I don't feel so guilty about not making it myself, because I see that it is a lot of work to make it fresh. Laugh at me all you want. I love guacamole and I will continue to use rick Bayless's mix.

All the old Mexican moms and grandmas give you their blessing. 9:07 is when the got invited to the carne asada. Shout out to you for being about the culture and not culture vulturing it. Respec.

@i-never-look-at-replies-lol

2 жыл бұрын

Do you even know who this guy is?

@pgarciaAP

2 жыл бұрын

I whole heartedly disagree. Made a fortune off others culture, hawking it like he is an expert. Gross.

@alanmagana1927

2 жыл бұрын

@@pgarciaAP yeah, but you dont think he paid his dues?

@alanmagana1927

2 жыл бұрын

@@i-never-look-at-replies-lol who is this guy?

Growing up in central California and living most of my life in the state I've always loved Mexican food. I've had the pleasure of eating at a number of Rick's restaurants in Chicago and they're the very best restaurant Mexican food I've ever had outside of Mexico itself. Bravo chef, and thank you!

Been preparing guacamole for decades. In my experience the avocados that are more round, rather than pear-shaped, have a richer, nuttier flavor. They don't typically yield as much but , in my opinion, taste better. Just my nickle on the grass.

I LOVE you and this recipe. Thank you so much, from California. Also, After trying to get into your restaurant in Chicago 5 times, I finally made it In. Honestly, BEST meal of my life. I ate alone. 3 to 4 hours, item after item, not rushed. Was one of those moments in time I'll never forget. I thank you for that :)

Avocados are one of the healthiest foods on Earth. Luv them and eat them a lot.

Love that he gets straight into talking about avocados 🤣 but forreal appreciate that he didn’t do 10 mins of introduction.

Per Chef Bayless’ recipe, I love adding Granny Smith apple to my guacamole!

I like the way you work. Tidy and professional

Mexican here, this is definitely an exact rendition to a mexican guacamole. Some people may add olive oil in small quantities, but this IS a proper guacamole.

the recipe I learned while living in a small village in the state of Puebla - not in a restaurant in a big city. 3 avocados 1-3 roasted serranos 2-3 roasted cloves of garlic 3 limes Handful of cilantro Roast the chiles and garlic and add to a blender Add the handful of cilantro to the blender Juice the limes into the blender and blend until smooth Mash the the avocados into a bowl Pour in the lime, cilantro, chile juice and mix thoroughly Salt to taste. Add an avocado pit “too keep it from turning brown” says my Mexican teacher. The consistency should be somewhat thin so that it can be spooned onto a piece of meat or taco.

@oasisunit

2 жыл бұрын

looks amazingt! Gonna try this

@lose999

2 жыл бұрын

3 limes? Seems like a lot.

@memowilliam9889

2 жыл бұрын

@@lose999 yes. 3

I didn't know that Rick was Mexican, or at least must be half Mexican. Bravo!

I learned so much in just the first two minutes of this video.

I'm so happy to have run into you on KZread. My husband and I would watch you on PBS all the time. Thank YOU for Highlighting Mexican food and Culture over the years. The reverence you showed, as you learned through your Travels in Mexico to in turn teach your audience, was not lost on us. I am first generation Puerto Rican and my husband first generation Mexican. We love you and have been to your Chicago restaurants, DELICIOUS 😋

@judya.shroads8245

2 жыл бұрын

I watched his show every week, too. I can't eat real spicy food, but I watched, bc of the lovely culture of the ppl, the art and the food.

I love the taste of avocados, thanks to my ex husband who also loved them however he was not from Mexico he is from Puerto Rico and the way he made guacamole was to add a touch of mayo not enough to mask taste but enough to just get that extra creaminess. Also no cilentro as he didn't like lemon flavor. Onion and tomato plus a few shakes of Texas Pete's hot sauce! Please don't hate, it really is delicious

@sarahdoanpeace3623

2 жыл бұрын

That sounds delicious and so incredibly creamy and wonderful! I’ll have to try that! Thank you!

@michelleangello8313

2 жыл бұрын

@@sarahdoanpeace3623 You are so welcome Sarah ☺️ if you do the tomato it out the middle and just use the outer part as the inner will make the guacamole soupy!!

@maryadabrowski3531

2 жыл бұрын

@@michelleangello8313 Just cut the tomatoes in half and gently squeeze out the juice before slicing and chopping. The plum tomatoes are fine for the winter and spring but please always take advantage of the vine ripened ones throughout the summer, It really is miles better!!!

@michelleangello8313

2 жыл бұрын

@@maryadabrowski3531 Thank you for your comment Marya but I'm divorced now and haven't made guacamole in quite a long time!!! Now I just eat the avacados sliced!

As I'm a new chef, he's the shit. I've heard and seen him on TV. Just great stuff.

Rick, I loved to hear you speak fluent Spanish as you walked the markets in Mexico.👍😊

RICKI!!! Good to see you still kicking it and popping up in my later years. Love your kitchen! You have influenced my Mexican dishes for the better for ages. Best wishes for health, happiness and good times.

I chunk up 1/2 the avocado and slightly mash up the other half and spoon in as much deli salsa as I want in it. It is the fresh stuff in the produce isle in like a clear see-through cottage cheese looking carton. It has tomato, onion, and peppers already diced up. DELICIOUS.

@jamesdriscoll_tmp1515

2 жыл бұрын

This works great for me as well, and saves time.

So happy I found your channel. Thank you and love your work and have for years!!!

Every time I see a KZreadr or Insta posting their version of "authentic" guacamole, I point them to this chef and his video .... gamechanger!

Chef, every time I watch you I get SO hungry!

Have watched your craftsy class, have mex everyday 1 and 2(love your "riff" mentality), been to Frontera, watched one plate at a time for years on iowa public tv... I'm such a huge fan. I love what you 'bring to the table". And I'm not talking about your culinary skills. The passion, knowledge, positivity, you share is bounding. You are the Bob Ross of the culinary world. :)

@peetky8645

2 жыл бұрын

were gonna put a nice fluffy happy tortilla here now

I lived nextdoor to avacado trees for years and I still learned things about avacados. Thanks

I cannot stop salivating. I hate the pre-made guacamole from the big producers - way too salty and I am NOT a fan of vinegar. So this recipe sounds wonderful. I always loved watching "Mexico: One Plate at a Time", so I cannot think why I never thought about looking for a Bayliss KZread channel. Best late than never!

Thanks Rick for the guac tutorial. I've been making guac for years, but I appreciate the simplicity is better approach, and that it's more traditional. Now if I only knew how to do a good carne asada.

I could listen to him forever. Very interesting topic.

@chrisparker8539

2 жыл бұрын

Funny because I was going to comment "There was way too much talking for this topic." Nice guy and I'll definitely be making this soon.

Yet another super valuable, super helpful class from Mr Bayless! Thank you so much for doing these!

I can’t add fresh onions to my food because it causes discomfort with indigestion, which is sad because I love the taste. The fact that washing it after you cut it solves this issue is amazing! Thank you Rick! I think I speak for every Mexican when I say, you’re invited to “La Carne Asada” anytime 😁

I'm a freak for guacamole but I couldn't' take my eyes off those cabinets...those are beautiful!

Love the Mexican authenticity!!! Exactly how my mom and I make it.

@MiguelFerreyraGuitar

2 жыл бұрын

Cultural appropriation.

@toonmama6

2 жыл бұрын

@@MiguelFerreyraGuitar your not funny.

@MiguelFerreyraGuitar

2 жыл бұрын

@@toonmama6 I was actually serious. I was talking about Bayless’ cultural appropriation of Mexican culture to make money.

@thomashughes4859

2 жыл бұрын

@@toonmama6 D'accord. Il n'est rien amusant !

@just83542

2 жыл бұрын

@@MiguelFerreyraGuitar you seriously need to gtfo