How amazing is this? The man spent over a decade learning how to make authentic mole, perfected it and is now sharing the method with the world on KZread. The internet is amazing.

You are a national treasure Rick. You are the antithesis to Rachel Ray, you cleanse all sins caused by her attempts at Mexican cooking. Keep on teaching, keep on learning.

@christinasenteno91

Ай бұрын

😂😂😂😂😂😂😂

As a Mexican I hereby bestow on you the honorary title of Mexican Abuelito. Thank you so much for spreading our culture.

@galamotshaku

2 жыл бұрын

Maldito algoritmo nos trajo al mismo lugar amix XD

@andreaodessa9181

2 жыл бұрын

@@galamotshaku Hahahaha wtf. La neta es que lo prepara bien cabrán el don.

@riansfn5380

Жыл бұрын

Speak for yourself!! You don’t get to say anything of that kind..

@ZZZ-ol7zm

Жыл бұрын

@@riansfn5380u speak for yourself! I 100% agree with her. Rick has shown so much respect, authenticity, and admiration for the Mexican culture for years. He deserves the credit and deserves the golden title.

@tommythompson7941

Жыл бұрын

Buen provecho

RB is the most underrated chef in history.

@stuarttombros

Ай бұрын

He is what everybody thinks Gordon Ramsay is in terms of skill plus just being the most humble and well spoken guy

This is one of the few non Mexican chefs who cooks great authentic Mexican food. I have high respect for this man.

The feedback from Mexicans here is so heartwarming, rather than the vitriol we sometimes see in America when we share cultures. I’m an Italian American, I love my neighbors in Mexico and their beautiful culture and incredible food, and I’m going to try to make this sometime soon!

You got to be a taugh, brave , smart and audacious cook, to present that kind of recipe, which is so complex and reserved to native oaxacan cooks. Even we northern mexicans don't dare to do it. So You deserve respect and admiration.

@chuyistheshiz6811

6 ай бұрын

Reserved?

@rohtati1020

11 күн бұрын

​@@chuyistheshiz6811 Yes, *reserved*

@whereRbearsTeeth

6 күн бұрын

@@chuyistheshiz6811 have you never seen that word?

@chuyistheshiz6811

5 күн бұрын

@@whereRbearsTeeth yeah but this style of food isn't reserved for any single person. That's why I left that comment.

Thanks for being the Mexican momma to all of us fans who also didn't have a Mexican momma who taught us their mole negro, Mr. Bayless.

@Neilpoe

2 жыл бұрын

This comment is beautiful and I agree.

My family is Mexican from Sonora and we settled in Arizona when I was little. I remember watching your show with my mom every Saturday on PBS; we learned so much about central and southern Mexican cuisine from you. Thank you ❤

@joyceakse500

Жыл бұрын

@Adriana Esquer 😊😊

@JimmyGarcia-hh2og

7 ай бұрын

Arizona is Mexico 🇲🇽

@barahng

6 ай бұрын

@@JimmyGarcia-hh2og Was* Mexico signed the peace treaty that made it legally American. The entire Mexican government had basically collapsed by the end of that war and the US could have demanded a LOT more territory than it did. Could have just annexed all of Mexico honestly. en.wikipedia.org/wiki/Treaty_of_Guadalupe_Hidalgo

@JimmyGarcia-hh2og

6 ай бұрын

@@barahng American???? That certainly isn't white people, The united states'🇺🇸🇺🇸🇺🇸🇺🇸 attacked MEXICO 🇲🇽 after MEXICO defeated France, which turned out to be the most " cowardess" act in U.S. history!! That's why we have the saying. " Polk!!! The coward"!! The united states'🇺🇸 and England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 are the same!!, We've never done a single goddamn thing on our own! If MEXICO 🇲🇽 had not defeated Spain and France, there would be no united states'🇺🇸 and English would have been our fourth language!! Suck on that one for a while!! Mexicans and there reservation brothers and sisters, are the real, and only!! north Americans!!! The rest are immigrants,U.S. citizens 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🙂

@JimmyGarcia-hh2og

6 ай бұрын

@@barahng California, Oregon, Nevada, Wyoming, Kansas, oaklahoma, Idaho, Texas, Arizona, new Mexico, Utah, Montana!!!is MEXICO 🇲🇽

I remember seeing this gentleman making his Black Mole in Top Chef Masters over a decade ago. He hasn’t noticeably aged; must be all those spices! 👌🏻

@mercster

Жыл бұрын

It's all those chiles, keeps you young! :)

@nathanlambshead4778

Жыл бұрын

I watched that also. So good to see this video today.

@skatingcanuck9837

Жыл бұрын

He is so young at heart with his passion and enthusiastic energy.

@hollowromero4282

Жыл бұрын

SOY MEXICANA DE CDMX Y ME DA GUSTO VER COMO TRATA DE HACER LA COMIDA DE MI PAIS CREAME QUE VALORO SU ESFUERZO GRACIAS

@brothernorb8586

11 ай бұрын

I was watching this guy on TV when I was 🌱 young way before top chef. If he's like me after all that cooking no appetite. He clearly doesn't pig out, or he's just really lucky

i gotta say man, im mexican form oaxaca and holy mole this is how we make it step by step great video!! you can really tell how much culture you absorbed and the respect for our cousine lots of love form Mexico!

@Charlesdavid2009

2 жыл бұрын

This is not a traditional mole. It’s like a Gucci makeover of the traditional recipe. Almost offensive. The taste should be simple but distinct. This clearly would be over reaching into too many directions. You could probably reduce this to something more like a traditional flavor the techniques are valid. Just use the right ingredients.

@spicemasterii6775

2 жыл бұрын

@@Charlesdavid2009 Didn't know that. Can you list the traditional ingredients?

@Charlesdavid2009

2 жыл бұрын

@@spicemasterii6775 I’ll have to ask my mother and grandmother! I just know it wasn’t this “complex” and that QUALITY ingredients made all the difference vs a “complex kaleidoscopic seasoning” I almost had to go into hiding when I accidentally tossed my mothers stash of peppers! 😬😬😬

@JamesonWilde

2 жыл бұрын

@@Charlesdavid2009 where is your family from? My family is from Oaxaca and this is exactly how it's made there.

@Charlesdavid2009

2 жыл бұрын

@@JamesonWilde better be sure. We use blood.

WOW 🤩 Im only ten mins into the video and I’m thinking about the only other person with such level of commitment and love for another cultural cooking is Julia Child!!! Rick Bayless you deserve every award and accolades in the world. No other person has brought the attention respect and authenticity you have brought to Mexican cuisine. BRAVO 👏🏼

@mercster

Жыл бұрын

Yep... I'm not a real cook or even that familiar with authentic Mexican cuisine. But it is always enjoyable to watch someone a) who loves what they're doing, and b) doing it on an expert level. I enjoy Rick's personality and obvious passion for this nation's foodstuffs, which is why I watch his videos.

@moirabelanger9392

2 ай бұрын

Also Dianna Kennedy

@ilnpa2722

2 ай бұрын

@@moirabelanger9392 wow 🤩 I never heard of her before so decided to google her. It’s amazing how much she got envolved in her research. Just like Rick, she would talk to the maids, they would referred to their villages. She believed that the best goo is found in the street stalls and homes Not in fancy restaurants. Thanks for your comment! It was fun to learn about Diane Kennedy😍😌☺️

my Mexican mother in law (suegra) from a farm in Jalisco is the best cook ive ever met. famous for saying things like "you just do it that much." speaks zero english but has a huge crush on this guy. food is one of the universal languages

Many many years ago I had mole in Oaxaca . It was very mysterious. Now 60 years later I learn what exactly it was that we were eating Such an elaborate dish.

Rick mi mamá hacía el mole yo soy de Oaxaca de la mixteca yo tenía como diez años cuando miraba como hacía el mole mi mamá ella primero mataba un totole guajolote y después con el caldo hacía el mole pero ella en una mesa ponía todos los condimentos pero eran muchos y molía el chile en el metate y en una cazuela molera empezaba el proceso de hacer la pasta del mole llenaba la cazuela y dejaba de mover asta que se reducía en una pasta es el mejor mole que eh comido en mi vida saludos amigo Rick

Rick you have no idea how important you are to my life. Your passion guided me to who I am. I remember how proud I was to take my parents to Topolobampo when they visited us from my hometown in South Louisiana. We had no family when we lived in Chicagoland but I didn't miss many episodes of your show. We've been in Dallas for a while now. I hope you and your family are well. Thank you so much!

Rick you are THE MAN. You have no idea how much these “deep dives” mean to me - they are a treasure trove of knowledge. Please keep making these videos!

@rickbayless

2 жыл бұрын

More on the way!

@rickmaldoo4205

2 жыл бұрын

Thanks🤠..... ☝️😯oh

@roseannatorres1127

Жыл бұрын

Yes! I grew up watching your cooking show. I'm so happy to have found your KZread channel.

@joshshuffman

Жыл бұрын

@@rickbayless You got one for pollo en pipian?

Started this three days ago and just had it tonight. What a labor of love but SO worth it!! 11/10. Incredible. Thank you!!

I learned to make mole negro over 20 years ago from your book Mexican Kitchen. I now make a 30 quart vat each summer after the summer tomatoes ripen and then freeze quarts to use (and trade lol) over the ensuing year. Although I've adapted the recipe in ways over the years, I still follow each step/bowl religiously. I dread straining, nobody wants to help at that stage. My Mexican and non-Mexican friends call it the Black Gold.

Wow! The time, effort and experience it takes to present this to us is unbelievable. We are extremely lucky! Thank you so much, Rick!

I just followed this recipe with Pasilla, Mulatto, Guajiro. I served it with slow-cooked beef cheek, it was amazing. Thanks for sharing your tips on KZread Chef!

It blows my mind that Rick and Skip are both at the top of their professions. I've watched them both for many years. Only recently learned they were indeed related.

As a Mexican Mole lover, I have to say that you nailed it, Rick. Superb preparation and ingredients. No wonder why you're one of the best chefs of the world. Fantastic job!

@michellen2325

2 жыл бұрын

Rick lived in Mexico for several years, he knows the language and their cooking. I love him.

@mariomoyaproject

2 жыл бұрын

@@michellen2325 He’s amazing 🤩

I can not thank you enough for making this video and putting all of the hard work and years of research and practice into this!! This is something that the average home cook could never pull off without this sort of help. I can not wait to try this for a special occasion!

It would take William Shakespeare to adequately describe how delicious this dish looks. Remarkable culinary skills Rick. Thank you for sharing.

my ex mother in law is the queen of mole negro. i miss her mole so much. it was perfect. she would get as many ingredients that she could from oaxaca. they are from there so either they would go or relatives would bring them. i am not worthy of making this mole because like you said it is the holy grail of oaxacan cooking. i would watch her and just think omg how can she remember all of that. it is amazing. i would just eat it with white rice and bolillo.

@rickbayless

2 жыл бұрын

You really should try to make it. You can do it!

This may be the most wholesome comment section I’ve ever seen and it makes me smile

These extremely technical and nuanced instructions for such a masterpiece of the culinary world are such a gift to us All.. TRULY A Gift you have given us... Your wealth of knowledge that you share makes you a NATIONAL TREASURE Of both Mexico and the United States.. I hope people of all nationalities take note and start posting LONG, IN DEPTH , COMPLICATED, TREASURED HEIRLOOM RECIPES.... The Grandmothers are leaving us... We need to start right now.. no more secrets. .. start preserving the food heritage now we can't afford to let the good stuff go...

One of the few chefs that actually notes that the heat of the chili is in the veins and not in the seeds. Instant subscribe from me!

Congrats to Rick!! He is. one of the few cooks from the US that really adheres to the true mexican cuisine. Many others believe that Tex Mex is mexican cuisine...

The whole dish makes so much more sense to me now. Mole has always been so mysterious but finally understanding what it fundamentally is makes it seem so much more achievable. Must try.

The wife and I have been trying your recipes over the last couple of years and have been waiting for the mole negro. Thanks for keeping us entertained (and fed) while we were locked up.We will be going to Oaxaca for the first time this oct/nov and are sooo looking forward to trying all the foods that youve talked about!

@rickbayless

2 жыл бұрын

That's great!

This dude covers all his bases and explains it perfectly to the viewer. Subbed.

Mexican cook reporting...dude you almost pull the "metate" (grinding stone to make the paste), it's always a pleasure to see a "foreigner", doing an old recipe step by step. Outstanding work, salud!.

Thank you, Rick. We know you've won hearts and stomachs as you spent the time to master this essential preparation!

Was lucky enough to live in Chicago when Frontera Grill and Topolobampo were just getting started. Now 30 years later I am going to try my first mole sauce very soon! Cheers!

your an amazing teacher! the years of research,learning,observation, and generosity to share it with us as you do, is just fantastic. We could never afford to pay for these classes they are priceless and I am so grateful!

I made this about 5 months ago and I'm on my last ziploc and feeling like I need to make more. I gave a few bags to my brother, who is now out and wants me to pitch in for me to make more. By far the best mole we've ever had and we've been to a fair number of Mexican restaurants that serve great versions. Once you get the right balance of salt and sugar, you can literally eat it with a spoon, it's that good. I'm going to try the next batch without the chilhuacle chiles, they're just too expensive to special order. Thank you again from everyone in my family for the walk-through, it's very much appreciated

I used to work with a oacacan chef named Javier, he would take all of the seeds from the dried peppers and toast them in the oven and grind then into a paste for a really delicious nutty flavor in the mole.

Que bárbaro. I´m Mexican but never attend how elaborated is the process of the black mole receipe. Thank You Rick.

...GRACIAS...RICARDO.....POR SENTIRTE ....Y......QUERER TANTO .....A MI MEXICO QUERIDO ......

What a treat it is to watch you make this dish. My dream is to go to Oaxaca. Thank you Rick,for sharing your knowledge of the people, the culture and the food of Oaxaca

Yes Congratulations finally you finished Amen God Bless you I am a.Mexican Frome Miami Amen Great Mexican Food.Black.Mole.IRemember I take Red Mole Frome Puebla whith Chicken when I was A Little boy in Mexico Many years hago. Thanks a Lot. Amen

Gringo in Utah been a fan for years - TY Rick.

I finished making this yesterday. It came out very nice and I can’t wait to share it. It is a bit time consuming but well worth the effort. Thank you Mr. Bayless for sharing your passion and expertise!

I am Hawaiian/Mexican with a Salvadorean husband and I wasn’t taught any recipes from my ancestors. I’ve been mastering Salvadorean and Hawaiian food and the basic Mexican food, but I am so excited to attempt making this delicious dish! I will be starting on a Saturday and really taking my time with it just as you suggested. I’ll let you know how it’s received by the family. Oh. And thank you so much for all of the work that you put into this for all of us. 💙

I remember watching 20yrs ago the episode were the Oaxaca abuleita made mole sauce over turkey breast and pine nuts. Rick said this was the original recipe from the native people.

I'm so grateful this video exists. Edit: I did it! It is stupid good.

Max compliments to you chef, doing mole from scratch it’s really a labor of love and dedication, glad you can reach a lot Mexican cuisine loving people

My grandmother used to make mole. She used to put the boiled children back into the pot. The chicken would soak in all the mole and it was so good.

Hi Rick. I'm from Monterrey, Mexico, and let me tell you I'm extremely impressed by your dedication and involvement to this recipe. There really is no better way to learn a country's cuisine than to visit and get to know its people and customs. My mother does brown mole, which is actually quite similar (might be the same one 😅). Saludos de México!

@kanethompson708

Жыл бұрын

😆

Rick Bayless is the freakin man! Literally a LEGEND.

A recipe with ADDED FIRE. I knew I would really like this. ;-)

Wow. Thank you for posting this!

Rick is more Mexican than I am. His dishes are amazing. Food is authentic.

Thank you so much for sharing this!

So glad we have a Vitamix. I will say we got the one with the shorter fatter jar from Costco and ended up returning it because the one with the taller jar works a lot better. Downside: the taller jar doesn't fit under the cupboards when it's on the base. I think this is why Vitamix came out with the shorter jar model. But when we're using it, we don't have it under the cupboards so unless you gotta have your blender sitting under your cupboards on the counter: get a model with the tall slim jar.

Thank you for taking the time to do a dish that is very cherished in our culture, they say things that are made with love & dedication taste exactly how they are meant. Thank you

Thank you Rick can’t wait to try

I very much like watching Mr. Rick Bayless cooking shows. I watch his shows as often as I can on KZread.

Thank you Rick!!!

😃 This is great!! Thank you Rick!!

Rick, Señor you are a treasure!! Amazing work

This is a masterclass. Thanks, Rick!

Thank you so much for all your work on this! It will be exciting to master it!

You've given me a reason to create a special occasion so I can make this mole, thanks so much for all you've taught us over the years. I've been hoping for this video since I saw you on Top Chef Masters serving this mole.

@ZEROmg13

Жыл бұрын

my birthday is coming up soon, just saying...😘

Wow, great video, definitely the hardest part is knowing what to aim for in terms of flavor. I find it very hard to believe that someone who had never tasted mole could make it right from a written recipe.

Thanks Rick. Great stuff!

Thank you Rick! Can’t wait to tackle this.

HOLY... DUDE I saw you when I was a weee kid and you went over what "enchilada" actually was, I'm so glad you're still around.

I can watch Rick for hours!

Oh boy, oh boy! Can’t wait to try this!

This looks so good

What a great demonstration of this beautiful complex classic! Thank you!

Such a flex when Rick shows you the pain and attention needed to make this, then he just goes "oh yeah, here's the second pot I was working on" lol

Wow! just Wow!

Wow that food looks amazing.

Can,t wait to try these recipes!

Wow! I love your passion for cooking

Outstanding!

Thank You for this recipe- it’s a special gift

What an absolute labor of love this whole thing was!

Thank you so much for sharing, I can't wait to try this!

Incredible instruction. Thanks, Rick; now I have to summon up the courage to do this.

yep this is perfect. looks great

Now this is labor of LOVE. MOLE looks amazing! We sure do miss your PBS shows…

Thanks Rick!!

I am glad Rick went through the entire process. Its important sometimes to go through the full experience.

Great recipe Rick. I've always wanted to see this demonstrated. Thanks!

This is one of the most fascinating recipes I've ever seen. Well done.

Mr. Rick, this looks fantastic and I swear I can smell it through the screen. Thanks for taking the time to share the knowledge.

What a master class of a video this is. This is one dish I've always been intimidated by and you've helped bridge that gap and made it accessible. Thank you!

Mind blown, can’t wait to make this!

Thank you for sharing the results of all your hard work and effort!!

Thank you so much ❤️ this will help in our Journey for the perfect Mole

Absolutely gorgeous! And that perfectly roasted pork loin, amazing!

Thank you so much for this video and this recipe!

I grew up with this wonderful chef on PBS I love his recipes

Hey I remember him. I loved his show, I like that he loves Mexican culture and food, and shared it with the world.

Love food, been cooking all my life and it is a passion. I see the passion in you Rick! Thank you for sharing this knowledge and the love you have for Mexican cuisine!! It's contagious!!