Rick Bayless "Mexico: One Plate at a Time" Episode 810: Mexican Microbrews & Pub Fare
Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery, which started in 1944, to the Tijuana brewery, makers of several microbrews. At Ultramarinos, an Ensenada bar with a penchant for pairing specialty beers and local seafood, Rick enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer in Los Cabos-perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and chorizo pizza into his wood-burning oven. Salud!
Recipes of the Episode
Warm Clam Ceviche: www.rickbayless.com/recipe/wa...
Roasted Tomatillo Salsa: www.rickbayless.com/recipe/ro...
Salsa Verde Pizza with Goat Cheese and Bacon: www.rickbayless.com/recipe/sa...
Пікірлер: 24
Please continue your vids Rick ... they have been healing in many ways .. you're fantastic ❤❤❤
I appreciate your down to earth attitude over the years airing Mexico One Plate at a Time!!!
That tortilla soup was the bomb
Mexican food + Beer = ❤️❤️❤️❤️
Ever since I found out you were skips brother I have been a subscriber and tbh I see myself watching your show more often than his because I guess food to me is more relatable than sports haha
@ohnoyce
2 ай бұрын
Skip who? Ha ha!
@kittyblak393
2 ай бұрын
@ohnoyce I think that's Rick's brother, he's a famous espn sports announcer, skip bayless
@5purplecups
2 ай бұрын
@@ohnoyce expand your mind
@ohnoyce
2 ай бұрын
@@5purplecups expand yours, I was joking.
@MinkJu
2 ай бұрын
@@5purplecups "expand your mind and learn about Skip Bayless" isn't something I'd imagine someone seriously saying
Bohemia oscura is the best macro beet in Mexico!!
Love this 🥰
Rick, Please make your next show all about Tortas Ahogadas. This is a sandwich (torta) popular in the Altos de Jalisco regions around Guadalajara. It's created with delicious pork carnitas meat placed into a bun similar to a bolillo but not a bolillo in that it's got a cruncher crust like a bagguete. This bread is local to the mountains of Jalisco. Once the torta is ready, then it is drowned (ahogadas) in a delicious tomato based broth. Served with an array of topping like chopped cabbage, marinated red onions, and salsas.
By the way you got an awesome channel thank you
👏👏👏👏
Chef, I seen your interview on Fox Chicago. Happy You Day! 😂 They said you're working on books 10 and 11! When are you hoping to release them?
🙏🙏🙏❤️
You should try your hand at beer making! It’s easy & the best part is you made it yourself 😊
Fantastic music! But I’m allergic to shellfish so….
💯👍👍👍💯💯👍👍👍💯💯💯
This must be old material, Ultramarino closed on early 2021 due to the pandemic, it is now an awful bar for simple minded locals (called "Nerida").
@aR0ttenBANANA
2 ай бұрын
I have no idea what year it’s actually from but you’re right. I do wish they’d post the original airing dates.
@ohnoyce
2 ай бұрын
Episode 8/08 was originally aired 11/05/11, so shortly after that. Give it 3-9 months in the can prior to airing. @@aR0ttenBANANA