Пікірлер

• 
  @ImRmed28 күн бұрын

  "I’m in. 🙋🏻‍♂️

• 
  @cid91110011 күн бұрын

  In Mexico we say dirtier, tastier (guy peeing), Always carry some oil and a bottle of water plus soap and if the discs in Mexico are authentic plow discs, worked by blacksmiths, COOKING WITH FIREWOOD ADD A EXTRA FLAVOR This is how dialada is made in Mexico., Greetings and Benefit

• 
  @dianeolvera446712 күн бұрын

  I will definitely be trying! Looks delicious!

• 
  @MexicanintheKitchen11 күн бұрын

  It is!

• 
  @new2thom21 күн бұрын

  This is by far my favorite pot luck or get together item to bring. I also added caviar. I am thinking now about using Boursin instead of cream cheese.

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  @MexicanintheKitchen21 күн бұрын

  I hadnt heard of Boursin before but sounds like a great idea, will have to try that next!

• 
  @bruinfn25 күн бұрын

  Making it today... but will be grilling and not boiling my chicken.😂

• 
  @MexicanintheKitchen24 күн бұрын

  Fair, thats the traditional way but grilled one works as well

• 
  @Exses3DАй бұрын

  This Gringo thanks you for this video. Question: when you said wash it, do you just wash with water or do you also use soap?

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  @MexicanintheKitchenАй бұрын

  Glad you liked it! Some people use soap but traditionally no soap is used since smell/flavour might stay even after rinsing. I skip it. Only water and a brush

• 
  @Exses3DАй бұрын

  @@MexicanintheKitchen gracias!

• 
  @rami1406Ай бұрын

  Hey, you missed most important boose! Koskenkorva 38% is most known boose in Finland. And probably oldiest. It's like vodka but different. Keep it in freezer and enjoy by snaps. Or drink it warm strait from bottle if you're man.

• 
  @MexicanintheKitchenАй бұрын

  Definitely, in this one we were just trying drinks from Shaman Spirits, from Finnish drinks we were missing my personal favourite Jaloviina

• 
  @brochacho6355Ай бұрын

  I’ll be the first to say you did a great job. I’d do all the same steps except fry the dried chipotle, garlic, chile Arbol, and sesame in oil and all to those tomtoes and onion. It’s like a salsa macha on crack. Similar to spains romesco sauce if you think about it except 20x better with all the spice.

• 
  @MexicanintheKitchenАй бұрын

  Thanks! That sounds pretty good as well!

• 
  @ChristForToday101Ай бұрын

  I'm glad you made this video because I don't like the taste of that stuff too well it tastes good but then it gives it aftertaste that I don't like I hate to throw it away cuz it tastes good except for the aftertaste I was trying to figure out if I could fix it maybe this is the answer

• 
  @MexicanintheKitchenАй бұрын

  I know what you mean. I dont quite remember if the aftertaste is completely gone but it does reduce it for sure

• 
  @ChristForToday101Ай бұрын

  @@MexicanintheKitchen I tried it and it was pretty good

• 
  @joePARKSАй бұрын

  i was wondering if I need to still season the granite vs. the stone - thanks

• 
  @SlendisFi_UniverseАй бұрын

  Sooooo wait. This was filmed in Finland?

• 
  @MexicanintheKitchenАй бұрын

  It was!

• 
  @STVG71Ай бұрын

  Thanks for the video! I need to get my butt in gear and finish off seasoning my molcajete

• 
  @MexicanintheKitchenАй бұрын

  Its hard work but worth it!

• 
  @boywonderrr71Ай бұрын

  Beautiful there man. Sick Sauna. I here there very popular there.

• 
  @MexicanintheKitchenАй бұрын

  They love their sauna, they have them everywhere and its a big part of the culture

• 
  @SoulSlayero2 ай бұрын

  I was told to use rice and Beans when I did mine is it an issue xD?

• 
  @MexicanintheKitchen2 ай бұрын

  Shouldnt be, you just need something to grind and get the stone even

• 
  @SoulSlayero2 ай бұрын

  @MexicanintheKitchen thanks I actually bought one for a father's day gift, and girlfriend wanted to prep it

• 
  @oalberto672 ай бұрын

  Gracias soy de 🇵🇷

• 
  @minaattari35522 ай бұрын

  👍

• 
  @BlameItOnYourFriend2 ай бұрын

  You can also do the easier fold imo where you fold all the edges to the top to make a ball shape then twist the top closed.

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  @MexicanintheKitchen2 ай бұрын

  It does sound way easier, thanks!

• 
  @ctboss00442 ай бұрын

  Such a great job brother keep the passion going 👍🏽 looks good

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  @MexicanintheKitchen2 ай бұрын

  Thank you, really appreciate it

• 
  @claeysyilrs15582 ай бұрын

  Look easy to make. Lets try

• 
  @0neChecker2 ай бұрын

  Not very effective drinking. In Finland when you get together to taste some spirits you just don't talk so much like you do.

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  @MexicanintheKitchen2 ай бұрын

  We still have so much to learn 😂

• 
  @janusjones65192 ай бұрын

  More like Chinese mexican fusion given gyoza is literally the Japanese pronunciation for the Chinese original and they are mainly served in Chinese restaurants in japan

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  @MexicanintheKitchen2 ай бұрын

  Good to know, thanks

• 
  @handlesshouldntdefaulttonames2 ай бұрын

  I exclusively know them as Japanese food.

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  @janusjones65192 ай бұрын

  @@handlesshouldntdefaulttonames now you know better

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  @handlesshouldntdefaulttonames2 ай бұрын

  @@janusjones6519 you say that but you're just some internet person and not an anthropologist specializing in culinary migration. I don't believe it. That's like telling me churros are Chinese.

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  @janusjones65192 ай бұрын

  @@handlesshouldntdefaulttonames nice attempt to argue by appealing to authority. Unfortunately it literally takes two seconds to type gyoza in google to find it’s origins, including how it arrived in japan. You could also speak to an anthropologist if you insist though, who will tell you the same thing. Here’s an extract from wikipedia: “Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II. The Japanese word gyōza derives from giǎoze, the Jilu Mandarin pronunciation of the standard Mandarin jiǎozi, and is often written using the same Chinese characters.”

• 
  @thomascamacho12092 ай бұрын

  Dudes pissing in the background 🫵🏽

• 
  @BigBoct2 ай бұрын

  Looks wonderful. If I do any camping this summer I may try this! In the meantime, have a subscription!

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  @MexicanintheKitchen2 ай бұрын

  Thanks! And you definitely should!

• 
  @denisosipov88322 ай бұрын

  I am so sorry that you are still stuck in Finland. We can all make it out

• 
  @MexicanintheKitchen2 ай бұрын

  😂 I have a great life here, why would I want to leave?

• 
  @tomselleck69122 ай бұрын

  @@MexicanintheKitchen Long nights

• 
  @Nukedbypi2 ай бұрын

  Great Video! Thanks for the tip about closing the Gyoza.

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  @MexicanintheKitchen2 ай бұрын

  Thanks!

• 
  @kfghjvhkl2 ай бұрын

  Gracias!!!

• 
  @suicidebbq17422 ай бұрын

  Where do you get the real Molcajete from

• 
  @MexicanintheKitchen2 ай бұрын

  I would check if theres a Mexican products store nearby and ask there. If not, probably amazon but have to make sure it really is made of stone

• 
  @starrypunk202 ай бұрын

  Was this a 2 or 4 cup please? I’m unsure how big to get

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  @MexicanintheKitchen2 ай бұрын

  This one has a diameter of 17cm/6.6in it holds 2 cups comfortably and 3 if you fill it all the way up. I would say this is enough if Im serving salsa or guacamole with chips as an entry for 4-6 ppl. If its just a really spicy salsa to go with food it might be enough for even more

• 
  @starrypunk202 ай бұрын

  @@MexicanintheKitchen Thank you! I completed 6 rounds of the rice, but when I put the garlic in and mashed it, the garlic turned gray. What did I do wrong?

• 
  @MexicanintheKitchen2 ай бұрын

  Someone else mentioned they had the same issue in older comments. It’s a reaction garlic has with air and the stone so it turns greyish/greenish but should be safe anyway

• 
  @starrypunk202 ай бұрын

  @@MexicanintheKitchen thank so so much for your replies, very helpful 🌻

• 
  @MexicanintheKitchen2 ай бұрын

  No problem, glad it was helpful

• 
  @HarvestRidgeHomestead2 ай бұрын

  Ohh, I was just given one of these things and watched your video on how to season it. I want to try a mango salsa in it!

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  @MexicanintheKitchen2 ай бұрын

  Sounds good! Glad it was helpful

• 
  @crowekirstin12 ай бұрын

  Milk! Genius!!

• 
  @nela61613 ай бұрын

  I bought that sauce in Mexican supermarket in Georgia, will make that recipe. Thank you

• 
  @MexicanintheKitchen3 ай бұрын

  You will love it!

• 
  @danereilly37333 ай бұрын

  That CRUNCH 🎉

• 
  @jfdani133 ай бұрын

  Cómo saber si mi molcajete es auténtico?

• 
  @MexicanintheKitchen2 ай бұрын

  No estoy 100% seguro, pero por lo que he leído si cuando lo estas preparando por primera vez no suelta casi tierra (tiene desgaste) entonces puede ser señal de que no es de piedra

• 
  @StephenKroll-sk3ii3 ай бұрын

  How far in advance can I make this? Will it last overnight in the fridge?

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  @MexicanintheKitchen3 ай бұрын

  Its better fresh but will last a few days in the fridge. I would just take it out of the fridge a bit before using so its not too cold.

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  @yuqihuang43613 ай бұрын

  How long can it be stored?

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  @MexicanintheKitchen3 ай бұрын

  If you sanitize the bottle/jar it could last quite long since alcohol level is high. Ive read they can last for years but personally I do thse kind of thing for parties or when Im going to make some cocktails and rarely keep them for long.

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  @vanthechef3 ай бұрын

  Can you put in chilli

• 
  @MexicanintheKitchen3 ай бұрын

  Yes, dry ones are preferable due to flavor

• 
  @jerryfaz19213 ай бұрын

  Was that a guy peeing in the background?! 😂😂😂

• 
  @MexicanintheKitchen3 ай бұрын

  Tbf he looks way closer on video than he really was 😂

• 
  @jerryfaz19213 ай бұрын

  😂😂😂

• 
  @Cymricus3 ай бұрын

  al buscar herramientas pa hacer mole encontré la metate. se puede usar molcajete en lugar de la metate para hacer mole? la mujer que la usa dice que no hay otro método de hacerlo y que el usar herramientas modernas no tiene el savor como dices aquí en este vídeo pero que crees? es necesario o es más cuestión de la gente que no quieren que su cultura muera?

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  @MexicanintheKitchen3 ай бұрын

  Se puede usar el molajete. El metate tal vez es más fácil pues tienes mayor superficie y se puede hacer más presión. El sabor es verdad y creo que si tienes el tiempo y dedicación para hacerlo a mano, es una bonita experiencia. La textura que se obtiene del metate y molcajete es también diferente, pero si quieres ahorrarte tiempo y usar una licuadora, tu mole quedará bien también. Creo que es importante mntener las tradiciones, pero eso no quiere decir que no podamos tomar atajos. Personalmente, los fines de semana o en ocasiones especiales cocino desde cero lo más posible, pero entre semana tomo muchos atajos y uso cosas ya preparadas. Creo que es importante conocer las recetas y tecnicas a fondo y ser concientes de los atajos que tomamos pues nos ayudan a hacerlo sin alejarnos demasiado del resultado final

• 
  @sceefo3 ай бұрын

  Nice to see normal people fail and not only pro wins.

• 
  @EdgarAllanJo3 ай бұрын

  Just the video that I was looking for! Thank you very much! 💕

• 
  @MexicanintheKitchen3 ай бұрын

  Great! Glad it was useful 😃

• 
  @jerryantony10403 ай бұрын

  I've wanted to try these for a while. I think this recipe might be a good one to try. Thank you Hermano

• 
  @MexicanintheKitchen3 ай бұрын

  Nice bro, these are definitely worth trying

• 
  @cowboyblacksmith3 ай бұрын

  Aldis has a nice granite one for sale in a few days with a nice long handle pestle part, I'll get two! I learned a long time ago if it's something you really want and will use, and will love get two as one day you know you're going to drop something or chip it. Thanks for the video on how to cure it. Personally I love the time consuming labor of love projects putting some good karma into it. I have 145 heads of garlic growing, lots of sweet and hot pepper varieties and wonderful San Marzano tomatoes in the garden this year. I'm going to give this thing some real lovin' and can't wait to finally have one. It's been on my wish list for quite some time now.

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  @MexicanintheKitchen3 ай бұрын

  Go for it bro, you wont regret it. Garden sounds awesome btw. Anything you put patience, love and work into will be rewarding and eventually work out, those tomatoes will make some awesome salsa for sure

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  @Wario-The-Legend3 ай бұрын

  Another thing people should start eating more of.

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  @jerryantony10404 ай бұрын

  I liked, subscribed and all those kinda things my brother

• 
  @MexicanintheKitchen4 ай бұрын

  Thanks bro!

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  @darrenpokorski77564 ай бұрын

  Why not “Whipping” cream?

• 
  @MexicanintheKitchen4 ай бұрын

  Tbh this is how my mom used to do it, but after trying it 100% whipping cream is better

• 
  @darrenpokorski77564 ай бұрын

  @@MexicanintheKitchen after watching your video, I went and bought some jello(name brand), Agave(read it’ll help sweeten up the jello, just a little though) and some of those premade jello’s that are WAY EXPENSIVE for water, flavoring and coagulant. I wanted the cups though. You have good ideas sir. Truly.

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  @darrenpokorski77564 ай бұрын

  @@MexicanintheKitchen Sorry to bother you again, are those cup cake things you use the best idea??? I understand the concept, was wondering if maybe you thought of something else that might be better……….

• 
  @MexicanintheKitchen4 ай бұрын

  These were nice if you want to make some individual ones, having g a larger one and slicing it is a bit more simple. I have also used just glass ones and I serve them straight from the container so even easier

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  @darrenpokorski77564 ай бұрын

  @@MexicanintheKitchen Okay. I can understand that. And FYI, that little agave made the jello SOO GOOD. You should try it. I’m going to follow your recipe here in a couple days.

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  @darrenpokorski77564 ай бұрын

  I had a “mexican” in my kitchen the other day. They STOLE my license plate. Just telling facts.

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  @danielpatricksexton4 ай бұрын

  Those potatoes will get you 😂

• 
  @MexicanintheKitchen4 ай бұрын

  Didnt even get to them 😂 they were great with the blue cheese dip though

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  @alexandreledo98174 ай бұрын

  Hi, i just seasoned my new molcajete and left the garlic paste over night but it turned green, i don't know if it's mold or just coloration from the stone cause in just a night it seems really fast to turn that bad, did anyone else had this issue ?

• 
  @MexicanintheKitchen4 ай бұрын

  Its an issue with the sulfur compounds in garlic. It oxidises when exposed to air and depends on some environmental factors so this might happen sometimes. If it smells normal then it should even be edible its just like apples and bananas turning black after a while when you cut them

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  @alexandreledo98174 ай бұрын

  Thanks for the response, after searching a bit by my side i found that garlic turn blue-green when exposed to acid (like when you pickles it) and as it was in stage of a paste (so wet) and that granit is an acidic rock i think it absobed the acid from the rock and changed color really fast, looked really strange but kinda cool reaction 😬

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  @alexandermcintyre20414 ай бұрын

  Love these kinds of videos. Please do more :)

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  @MexicanintheKitchen4 ай бұрын

  Thanks bro!

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  @arcobalenonellorto89944 ай бұрын

  But it doesn't look like traditional finnish food!

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  @MexicanintheKitchen4 ай бұрын

  It is not, it is an American BBQ place, but I think you can can tell flavors have been adapted to current Finnish trends