#### UC7GcvD-x1gnb8zfsXR5Chxg

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**29013

**?xml version="1.0" encoding="UTF-8"?> feed xmlns:yt="http://www.youtube.com/xml/schemas/2015" xmlns:media="http://search.yahoo.com/mrss/" xmlns="http://www.w3.org/2005/Atom"> link rel="self" href="http://www.youtube.com/feeds/videos.xml?channel_id=UC7GcvD-x1gnb8zfsXR5Chxg"/> id>yt:channel:7GcvD-x1gnb8zfsXR5Chxg/id> yt:channelId>7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Rick Bayless/title> link rel="alternate" href="https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2014-05-21T17:47:23+00:00/published> entry> id>yt:video:fzoOKpdyF9k/id> yt:videoId>fzoOKpdyF9k/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Steak Torta with Charred Onions, Melted Cheese and Pickled JalapeÃ±os/title> link rel="alternate" href="https://www.youtube.com/watch?v=fzoOKpdyF9k"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-26T22:54:20+00:00/published> updated>2024-04-26T22:54:20+00:00/updated> media:group> media:title>Steak Torta with Charred Onions, Melted Cheese and Pickled JalapeÃ±os/media:title> media:content url="https://www.youtube.com/v/fzoOKpdyF9k?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/fzoOKpdyF9k/hqdefault.jpg" width="480" height="360"/> media:description>This isnâ€™t one of your average street vendor or neighborhood torteria offerings, but something you find at fancier torta shops and hotel room service menus. They say it originated in Spain, then became very popular in Venezuela and other parts of South America. But the versions Iâ€™ve had in Mexico are thoroughly naturalized with a smooth swoosh of beans, a scattering of charred onions and a crowning of jalapeÃ±os fiery tang. All those touches make a Pepito considerably more than just a steak sandwich. I think this torta is best on a crusty bolillo. Those are easily available at Mexican bakeries, but I think the best bolillo is the fresh one coming straight out of your oven at home. Use my recipe below if you want to give it a try! Bake your own bolillos at home: https://www.youtube.com/watch?v=XjbwRju56g0 The written recipe for this Steak Torta is coming soon! ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Steak Tortas 01:08 Making the Bean Spread 02:10 Prepping the Onions and Steak 05:06 Onto the Griddle 06:12 Alternatives to Flank Steak 07:00 Resting the Steak 08:14 Cutting the Steak 09:54 Prepping the Bolilos 10:32 Building the Tortas/media:description> media:community> media:starRating count="159" average="5.00" min="1" max="5"/> media:statistics views="904"/> /media:community> /media:group> /entry> entry> id>yt:video:xyII5v7hQDE/id> yt:videoId>xyII5v7hQDE/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Sneak Peek: Artisan Bolillos at Home/title> link rel="alternate" href="https://www.youtube.com/watch?v=xyII5v7hQDE"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-24T19:09:52+00:00/published> updated>2024-04-26T14:38:36+00:00/updated> media:group> media:title>Sneak Peek: Artisan Bolillos at Home/media:title> media:content url="https://www.youtube.com/v/xyII5v7hQDE?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/xyII5v7hQDE/hqdefault.jpg" width="480" height="360"/> media:description>Find the full recipe here: https://www.rickbayless.com/recipe/bolillos//media:description> media:community> media:starRating count="776" average="5.00" min="1" max="5"/> media:statistics views="9801"/> /media:community> /media:group> /entry> entry> id>yt:video:uSlBL3ODy4o/id> yt:videoId>uSlBL3ODy4o/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Rick Bayless "Mexico: One Plate at a Time" Episode 702: Chiles Rellenos - The Stuff of Passion/title> link rel="alternate" href="https://www.youtube.com/watch?v=uSlBL3ODy4o"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-23T22:00:37+00:00/published> updated>2024-04-25T19:25:09+00:00/updated> media:group> media:title>Rick Bayless "Mexico: One Plate at a Time" Episode 702: Chiles Rellenos - The Stuff of Passion/media:title> media:content url="https://www.youtube.com/v/uSlBL3ODy4o?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/uSlBL3ODy4o/hqdefault.jpg" width="480" height="360"/> media:description>At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico Cityâ€™s CoyoacÃ¡n District, Rick enjoys what might just be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. From there, we visit La Merced â€“ the sprawling, spectacular central market thatâ€™s the culinary soul of a city with 20 million mouths to feed â€“ where chiles are bought and sold by the thousands. Americans are passionate about chiles rellenos, too. Just ask Rickâ€™s customers at Frontera Grill, where only a lucky few who line up on the street get to enjoy them each night before the supply runs out. In the Frontera kitchen, Rick offers a detailed lesson on how theyâ€™re made â€“ a labor of love that involves many carefully choreographed steps of roasting, filling and sauce prep, stuffing, battering and frying. Then itâ€™s time for a crash course in chiles at the National University of Mexico in a visit with Ricardo MuÃ±oz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles relleno â€“ a popular cookbook devoted to the subject â€“ and runs a cutting-edge restaurant right on campus. The two friends share Ricardoâ€™s latest twist on chiles rellenos: an ancho stuffed with plantains. Back at home, Rick explains that chiles rellenos donâ€™t have to mean hours of prep time. And to prove it, he shares his recipe for Shrimp Chile Rellenos Grilled in Corn Husks. Next, weâ€™re off to â€™re passionate about chiles rellenos, this relleno roller coaster ride will leave you feeling thrilled, surprised â€“ and stuffed. *Recipes from the Episode* Classic Chiles Rellenos: https://www.rickbayless.com/recipe/classic-chiles-rellenos/ Stuffed Ancho Chiles with Red Wine Escabeche: https://www.rickbayless.com/recipe/ricotta-stuffed-ancho-chiles-with-red-wine-escabeche/ Shrimp Chiles Rellenos: https://www.rickbayless.com/recipe/shrimp-chiles-rellenos-grilled-in-corn-husks//media:description> media:community> media:starRating count="666" average="5.00" min="1" max="5"/> media:statistics views="21066"/> /media:community> /media:group> /entry> entry> id>yt:video:XjbwRju56g0/id> yt:videoId>XjbwRju56g0/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Bake The Perfect Bread for Tortas at Home/title> link rel="alternate" href="https://www.youtube.com/watch?v=XjbwRju56g0"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-19T22:22:59+00:00/published> updated>2024-04-21T16:46:48+00:00/updated> media:group> media:title>Bake The Perfect Bread for Tortas at Home/media:title> media:content url="https://www.youtube.com/v/XjbwRju56g0?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/XjbwRju56g0/hqdefault.jpg" width="480" height="360"/> media:description>Though Iâ€™d eaten hundreds of bolillos through the years, none had really caught my attention until I was shopping through the market in Uruapan, Michoacan, getting everything I needed for a cooking class the following day, and my nose led me to a simple set up an aisle away. The fellow behind the flat, woven-reed basket, in scruffy clothes dusted with flour, had a pile of golden, crusty, intensely aromatic bolillos, still warm from the oven. I bought one, tore off a bite and continued walking. About three chews in, I stopped. This was the most richly flavored, wonderfully chewy bolillo Iâ€™d ever encounteredâ€“something like a sour-dough demi-baguette from a fancy bakery. It was crusty, without simply shattering as many commercially made bolillos are, and the crumb offered tanginess and a little heft, nothing like the flavorless, cottony insides of so many of these ubiquitous Mexican rolls. Thatâ€™s when I fell in love with bolillos. Thatâ€™s what led me to open Xocoâ€“and later, the collection of restaurants known as Tortazoâ€“that celebrate Mexican tortas. Here's the recipe!ðŸ‘‡ https://www.rickbayless.com/recipe/bolillos/ If you have any bread-baking experience, youâ€™ll understand the method right away. I encourage you to let the dough rise overnightâ€“just as the Uruapan baker explained to me he hadâ€“to develop a rich flavor (with the addition of a little sourdough starter, itâ€™s even better). And, for the best volume, bake in a humid environment: that bakerâ€™s oven was made of moisture-holding earth and heated by wood; we suggest Americaâ€™s Test Kitchen approach of spraying the bolillos with water and covering them with an upside-down aluminum roasting pan to trap moisture during the first few minutes in the oven. ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Bollilos 00:52 Making the Dough Batter 04:17 A Note on Active Yeast 05:06 Resting the Dough 06:33 Cutting the Dough 08:31 Finalizing the Shape 09:45 Slashing the Bolillos 11:19 Removing the Roasting Pan/media:description> media:community> media:starRating count="828" average="5.00" min="1" max="5"/> media:statistics views="20791"/> /media:community> /media:group> /entry> entry> id>yt:video:wwhOSA6uPDM/id> yt:videoId>wwhOSA6uPDM/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>What you think is cinnamon, isn't always cinnamon/title> link rel="alternate" href="https://www.youtube.com/watch?v=wwhOSA6uPDM"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-17T19:00:33+00:00/published> updated>2024-04-21T01:59:06+00:00/updated> media:group> media:title>What you think is cinnamon, isn't always cinnamon/media:title> media:content url="https://www.youtube.com/v/wwhOSA6uPDM?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/wwhOSA6uPDM/hqdefault.jpg" width="480" height="360"/> media:description>If your cinnamon sticks can't be broken, you probably aren't even using real cinnamon! Real Mexican cinnamon (aka my favorite cinnamon to use, without exception) is flaky and easy to break up in a molcajete./media:description> media:community> media:starRating count="4055" average="5.00" min="1" max="5"/> media:statistics views="65812"/> /media:community> /media:group> /entry> entry> id>yt:video:fV9j7GL3_l4/id> yt:videoId>fV9j7GL3_l4/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Rick Bayless "Mexico: One Plate at a Time" Episode 701: Tacos on Fire!/title> link rel="alternate" href="https://www.youtube.com/watch?v=fV9j7GL3_l4"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-16T23:00:28+00:00/published> updated>2024-04-19T04:26:09+00:00/updated> media:group> media:title>Rick Bayless "Mexico: One Plate at a Time" Episode 701: Tacos on Fire!/media:title> media:content url="https://www.youtube.com/v/fV9j7GL3_l4?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/fV9j7GL3_l4/hqdefault.jpg" width="480" height="360"/> media:description>â€œWhat is a taco, anyway?â€ muses Rick over an upscale lobster taco at his white tablecloth restaurant, Topolobampo. â€œIs it crispy or soft? Grilled or griddled? Street food or taquerÃa fare? Fast food or fine dining?â€ The answer is, â€œall of the above â€¦ and a whole lot more.â€ And to prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood seafood restaurant in trendy Condesa with the lobster tacos that inspired Rickâ€™s Topolobampo version â€“ succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla. Following his nose, and the smell of smoldering charcoal and sizzling meat, Rick moves on to explore some taquerÃas â€“ one renowned for its char-grilled tacos al carbon and another for pork tacos al pastor, made on a revolving vertical grill, gyros-style. Here too, itâ€™s all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla. But Rickâ€™s saved his favorite underground street-food discovery for last. Super Tacos Chupacabras is hidden away under a freeway overpass. But itâ€™s so over-the-top, and the griddled tacos and slow-cooked toppings are so tasty and cheap, everyone from VIPs to bike messengers line up all day and all night. Back at home, Rick gets ready to throw his own â€œSupertacosâ€ party with a little help from his friends. Itâ€™s a laugh-filled, spontaneous celebration of cooking and fun, as everyone pitches in to make Tangy Tamarind Cooler and Mexican Snakebite, Tacos of Seared Scallops with Chorizo and Potatoes and Rickâ€™s easy version of Grilled Pork Tacos al Pastor, made right on the backyard grill. This Episode's Recipes: - Tangy Tamarind Mexican Snakebite: https://www.rickbayless.com/recipe/mexican-snakebite-with-tamarind/ - Tacos of Seared Scallops with Chorizo and Potatoes: https://www.rickbayless.com/recipe/seared-scallops-with-chorizo-potatoes-and-green-onions/ - Grilled Pork Tacos al Pastor: https://www.rickbayless.com/recipe/pastor-style-tacos//media:description> media:community> media:starRating count="604" average="5.00" min="1" max="5"/> media:statistics views="17498"/> /media:community> /media:group> /entry> entry> id>yt:video:-YmsZygCti4/id> yt:videoId>-YmsZygCti4/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>How to Clean and Cook Nopales/title> link rel="alternate" href="https://www.youtube.com/watch?v=-YmsZygCti4"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-14T19:00:00+00:00/published> updated>2024-04-18T00:04:07+00:00/updated> media:group> media:title>How to Clean and Cook Nopales/media:title> media:content url="https://www.youtube.com/v/-YmsZygCti4?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/-YmsZygCti4/hqdefault.jpg" width="480" height="360"/> media:description>Check out the recipe here: https://www.rickbayless.com/recipe/red-chile-pork-with-nopales//media:description> media:community> media:starRating count="11016" average="5.00" min="1" max="5"/> media:statistics views="322690"/> /media:community> /media:group> /entry> entry> id>yt:video:WYDbQAOwA3Q/id> yt:videoId>WYDbQAOwA3Q/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Pork and Nopales: The Perfect Tacos de Guisado/title> link rel="alternate" href="https://www.youtube.com/watch?v=WYDbQAOwA3Q"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-12T23:05:26+00:00/published> updated>2024-04-19T08:00:59+00:00/updated> media:group> media:title>Pork and Nopales: The Perfect Tacos de Guisado/media:title> media:content url="https://www.youtube.com/v/WYDbQAOwA3Q?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/WYDbQAOwA3Q/hqdefault.jpg" width="480" height="360"/> media:description>If you've never used nopales before, this is a great entry-level dish! If the nopales you buy arenâ€™t cleaned (at some Mexican groceries, youâ€™ll find them cleaned and cut into small pieces), clean them one by one: Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant, then slice or scrape off all the spiny nodes from both sides. Cut the paddles into Â½-inch squares or into Â¼-inch strips (if any are longer than about 2 Â½ inches, cut them in half). Here's the recipe!ðŸ‘‡ https://www.rickbayless.com/recipe/red-chile-pork-with-nopales/ â€Ž ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Tacos de Guisado 01:17 Cutting and Browning the Pork 01:50 Prepping the Nopales 04:34 Cooking the Nopales and Chiles 08:46 Blending and Seasoning the Chiles 10:35 Cooking Down the Chile Puree 12:49 Adding the Pork 13:43 Adding the Nopales 15:02 Building the Tacos/media:description> media:community> media:starRating count="871" average="5.00" min="1" max="5"/> media:statistics views="26853"/> /media:community> /media:group> /entry> entry> id>yt:video:BsgSNpVfSfE/id> yt:videoId>BsgSNpVfSfE/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>The Fast Way to "Roast" Garlic/title> link rel="alternate" href="https://www.youtube.com/watch?v=BsgSNpVfSfE"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-10T16:10:48+00:00/published> updated>2024-04-16T02:25:53+00:00/updated> media:group> media:title>The Fast Way to "Roast" Garlic/media:title> media:content url="https://www.youtube.com/v/BsgSNpVfSfE?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/BsgSNpVfSfE/hqdefault.jpg" width="480" height="360"/> media:description>Be sure to follow for more Kitchen Tutorials!/media:description> media:community> media:starRating count="2059" average="5.00" min="1" max="5"/> media:statistics views="39464"/> /media:community> /media:group> /entry> entry> id>yt:video:j7nfEF6OkmU/id> yt:videoId>j7nfEF6OkmU/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Mexico's Solution to Raw Garlic Flavor/title> link rel="alternate" href="https://www.youtube.com/watch?v=j7nfEF6OkmU"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-10T16:09:18+00:00/published> updated>2024-04-18T18:05:21+00:00/updated> media:group> media:title>Mexico's Solution to Raw Garlic Flavor/media:title> media:content url="https://www.youtube.com/v/j7nfEF6OkmU?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/j7nfEF6OkmU/hqdefault.jpg" width="480" height="360"/> media:description>Roast your garlic! You don't even need to use oil! Just please don't put raw garlic into your food. Part two: the fast way to "roast" garlic is now available on my channel./media:description> media:community> media:starRating count="7396" average="5.00" min="1" max="5"/> media:statistics views="252930"/> /media:community> /media:group> /entry> entry> id>yt:video:36JiiFR1kvc/id> yt:videoId>36JiiFR1kvc/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Rick Bayless "Mexico: One Plate at a Time" Episode 813: Baja Beach House Cooking/title> link rel="alternate" href="https://www.youtube.com/watch?v=36JiiFR1kvc"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-09T22:00:02+00:00/published> updated>2024-04-11T22:45:42+00:00/updated> media:group> media:title>Rick Bayless "Mexico: One Plate at a Time" Episode 813: Baja Beach House Cooking/media:title> media:content url="https://www.youtube.com/v/36JiiFR1kvc?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/36JiiFR1kvc/hqdefault.jpg" width="480" height="360"/> media:description>Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindoâ€™s Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. Margarita makes her special tomatillo tart for dessert. Together they cook chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs discuss the philosophy of cooking for people and the meaning of dining together. *Recipes of the Episode* Grilled Fish with Ancho-Tamarind Sauce and Eggplant: https://www.rickbayless.com/recipe/grilled-fish-with-ancho-tamarind-sauce-and-eggplant//media:description> media:community> media:starRating count="536" average="5.00" min="1" max="5"/> media:statistics views="15914"/> /media:community> /media:group> /entry> entry> id>yt:video:AYZ6flc_8eE/id> yt:videoId>AYZ6flc_8eE/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Cheesy Choriqueso Torta/title> link rel="alternate" href="https://www.youtube.com/watch?v=AYZ6flc_8eE"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-08T16:00:08+00:00/published> updated>2024-04-11T07:09:04+00:00/updated> media:group> media:title>Cheesy Choriqueso Torta/media:title> media:content url="https://www.youtube.com/v/AYZ6flc_8eE?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/AYZ6flc_8eE/hqdefault.jpg" width="480" height="360"/> media:description>Find the full recipe here: https://www.rickbayless.com/recipe/choriqueso-torta//media:description> media:community> media:starRating count="1613" average="5.00" min="1" max="5"/> media:statistics views="25908"/> /media:community> /media:group> /entry> entry> id>yt:video:Xno71YdY2LQ/id> yt:videoId>Xno71YdY2LQ/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>The Cheesy Choriqueso Torta/title> link rel="alternate" href="https://www.youtube.com/watch?v=Xno71YdY2LQ"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-05T22:39:33+00:00/published> updated>2024-04-07T05:41:00+00:00/updated> media:group> media:title>The Cheesy Choriqueso Torta/media:title> media:content url="https://www.youtube.com/v/Xno71YdY2LQ?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/Xno71YdY2LQ/hqdefault.jpg" width="480" height="360"/> media:description>There are so many great tortasâ€“from the crazy good chilaquiles torta with milanesa from the famous vendor in Mexico City to a meat-loaded torta cubana from pretty much any torteria. But this one, packed with gooey cheese and chorizo, may just be my favorite. Itâ€™s classic with a smear of beans on the bottom and another of mayo on the top. But itâ€™s the pickled jalapeÃ±o and avocado that really make it sing. If (when) you fall in love with it, youâ€™ll likely be motivated to make homemade teleras to sandwich all this deliciousness. Torta de Choriqueso are typically made in torterias that make tortas a la plancha, tortas made on huge griddles. The cooks split and toast the teleras on the griddle, then scatter on the chorizo and cheese, working the two together until melty, even a little crispy on the edges. Here's the recipe!ðŸ‘‡ https://www.rickbayless.com/recipe/choriqueso-torta/ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to the Choriqueso Torta 00:58 Cooking the Chorizo 01:34 Chopping and Adding Onion 02:38 Blending the Beans 03:38 Let's Talk Teleras 05:18 Garnish Prep 06:05 Buns out of the Oven and Cheese in the Pan 07:50 Rick's Torta Tips 08:48 Building the Torta!/media:description> media:community> media:starRating count="1502" average="5.00" min="1" max="5"/> media:statistics views="32131"/> /media:community> /media:group> /entry> entry> id>yt:video:PbmPBM4DSWY/id> yt:videoId>PbmPBM4DSWY/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Mexican Bread Pudding - Capirotada/title> link rel="alternate" href="https://www.youtube.com/watch?v=PbmPBM4DSWY"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-04T17:20:28+00:00/published> updated>2024-04-09T22:43:02+00:00/updated> media:group> media:title>Mexican Bread Pudding - Capirotada/media:title> media:content url="https://www.youtube.com/v/PbmPBM4DSWY?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/PbmPBM4DSWY/hqdefault.jpg" width="480" height="360"/> media:description>Find the full recipe here! https://www.rickbayless.com/recipe/capirotada//media:description> media:community> media:starRating count="1954" average="5.00" min="1" max="5"/> media:statistics views="37636"/> /media:community> /media:group> /entry> entry> id>yt:video:hCGoJ6CFatc/id> yt:videoId>hCGoJ6CFatc/yt:videoId> yt:channelId>UC7GcvD-x1gnb8zfsXR5Chxg/yt:channelId> title>Rick Bayless "Mexico: One Plate at a Time" Episode 812: Todos Santos Magic/title> link rel="alternate" href="https://www.youtube.com/watch?v=hCGoJ6CFatc"/> author> name>Rick Bayless/name> uri>https://www.youtube.com/channel/UC7GcvD-x1gnb8zfsXR5Chxg/uri> /author> published>2024-04-02T22:00:24+00:00/published> updated>2024-04-24T07:19:15+00:00/updated> media:group> media:title>Rick Bayless "Mexico: One Plate at a Time" Episode 812: Todos Santos Magic/media:title> media:content url="https://www.youtube.com/v/hCGoJ6CFatc?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/hCGoJ6CFatc/hqdefault.jpg" width="480" height="360"/> media:description>Maybe itâ€™s the water, maybe itâ€™s the desert, but thereâ€™s definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the townâ€™s disappearing and reappearing water supply. Together they taste the local sweets and get a lesson from local cook DoÃ±a Ramona, in transforming dried beef and cactus into delectable dishes. Chef Dany Lamoteâ€™s vanilla-infused margarita proves magical, too. *Recipes from the Episode* Nopal Cactus With Caramelized Onion, Guajillo Chile And Fresh Cheese: https://www.rickbayless.com/recipe/nopal-cactus-with-caramelized-onion-guajillo-chile-and-fresh-cheese/ Burritos with Spicy Shredded Jerky: https://www.rickbayless.com/recipe/burritos-with-spicy-shredded-jerky//media:description> media:community> media:starRating count="529" average="5.00" min="1" max="5"/> media:statistics views="16212"/> /media:community> /media:group> /entry> /feed>

Rick Bayless

20.02.2024 · 07:57:22 ···
01.01.1970 · 01:00:00 ···
06.05.2023 · 08:39:43 ··· 5 ··· ··· 107 ···
27.04.2024 · 01:49:23 ···
01.01.1970 · 01:00:00 ···
06.05.2023 · 08:39:43 ··· 5 ··· ··· 122 ···

1:: Steak Torta with Charred Onions, Melted Cheese and Pickled Jalapeños

01.01.1970 · 01:00:00 ··· 26.04.2024 · 22:54:20 ··· ···
··· ··· ··· ··· This isn’t one of your average street vendor or neighborhood torteria offerings, but something you find at fancier torta shops and hotel room service menus. They say it originated in Spain, then became very popular in Venezuela and other parts of South America. But the versions I’ve had in Mexico are thoroughly naturalized with a smooth swoosh of beans, a scattering of charred onions and a crowning of jalapeños fiery tang. All those touches make a Pepito considerably more than just a steak sandwich. I think this torta is best on a crusty bolillo. Those are easily available at Mexican bakeries, but I think the best bolillo is the fresh one coming straight out of your oven at home. Use my recipe below if you want to give it a try! Bake your own bolillos at home: https://www.youtube.com/watch?v=XjbwRju56g0 The written recipe for this Steak Torta is coming soon! ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Steak Tortas 01:08 Making the Bean Spread 02:10 Prepping the Onions and Steak 05:06 Onto the Griddle 06:12 Alternatives to Flank Steak 07:00 Resting the Steak 08:14 Cutting the Steak 09:54 Prepping the Bolilos 10:32 Building the Tortas

2:: Sneak Peek: Artisan Bolillos at Home

01.01.1970 · 01:00:00 ··· 24.04.2024 · 19:09:52 ··· ···
··· ··· ··· ··· Find the full recipe here: https://www.rickbayless.com/recipe/bolillos/

3:: Rick Bayless "Mexico: One Plate at a Time" Episode 702: Chiles Rellenos - The Stuff of Passion

01.01.1970 · 01:00:00 ··· 23.04.2024 · 22:00:37 ··· ···
··· ··· ··· ··· At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City’s Coyoacán District, Rick enjoys what might just be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. From there, we visit La Merced – the sprawling, spectacular central market that’s the culinary soul of a city with 20 million mouths to feed – where chiles are bought and sold by the thousands. Americans are passionate about chiles rellenos, too. Just ask Rick’s customers at Frontera Grill, where only a lucky few who line up on the street get to enjoy them each night before the supply runs out. In the Frontera kitchen, Rick offers a detailed lesson on how they’re made – a labor of love that involves many carefully choreographed steps of roasting, filling and sauce prep, stuffing, battering and frying. Then it’s time for a crash course in chiles at the National University of Mexico in a visit with Ricardo Muñoz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles relleno – a popular cookbook devoted to the subject – and runs a cutting-edge restaurant right on campus. The two friends share Ricardo’s latest twist on chiles rellenos: an ancho stuffed with plantains. Back at home, Rick explains that chiles rellenos don’t have to mean hours of prep time. And to prove it, he shares his recipe for Shrimp Chile Rellenos Grilled in Corn Husks. Next, we’re off to ’re passionate about chiles rellenos, this relleno roller coaster ride will leave you feeling thrilled, surprised – and stuffed. *Recipes from the Episode* Classic Chiles Rellenos: https://www.rickbayless.com/recipe/classic-chiles-rellenos/ Stuffed Ancho Chiles with Red Wine Escabeche: https://www.rickbayless.com/recipe/ricotta-stuffed-ancho-chiles-with-red-wine-escabeche/ Shrimp Chiles Rellenos: https://www.rickbayless.com/recipe/shrimp-chiles-rellenos-grilled-in-corn-husks/

4:: Bake The Perfect Bread for Tortas at Home

01.01.1970 · 01:00:00 ··· 19.04.2024 · 22:22:59 ··· ···
··· ··· ··· ··· Though I’d eaten hundreds of bolillos through the years, none had really caught my attention until I was shopping through the market in Uruapan, Michoacan, getting everything I needed for a cooking class the following day, and my nose led me to a simple set up an aisle away. The fellow behind the flat, woven-reed basket, in scruffy clothes dusted with flour, had a pile of golden, crusty, intensely aromatic bolillos, still warm from the oven. I bought one, tore off a bite and continued walking. About three chews in, I stopped. This was the most richly flavored, wonderfully chewy bolillo I’d ever encountered–something like a sour-dough demi-baguette from a fancy bakery. It was crusty, without simply shattering as many commercially made bolillos are, and the crumb offered tanginess and a little heft, nothing like the flavorless, cottony insides of so many of these ubiquitous Mexican rolls. That’s when I fell in love with bolillos. That’s what led me to open Xoco–and later, the collection of restaurants known as Tortazo–that celebrate Mexican tortas. Here's the recipe!👇 https://www.rickbayless.com/recipe/bolillos/ If you have any bread-baking experience, you’ll understand the method right away. I encourage you to let the dough rise overnight–just as the Uruapan baker explained to me he had–to develop a rich flavor (with the addition of a little sourdough starter, it’s even better). And, for the best volume, bake in a humid environment: that baker’s oven was made of moisture-holding earth and heated by wood; we suggest America’s Test Kitchen approach of spraying the bolillos with water and covering them with an upside-down aluminum roasting pan to trap moisture during the first few minutes in the oven. ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Bollilos 00:52 Making the Dough Batter 04:17 A Note on Active Yeast 05:06 Resting the Dough 06:33 Cutting the Dough 08:31 Finalizing the Shape 09:45 Slashing the Bolillos 11:19 Removing the Roasting Pan

5:: What you think is cinnamon, isn't always cinnamon

01.01.1970 · 01:00:00 ··· 17.04.2024 · 19:00:33 ··· ···
··· ··· ··· ··· If your cinnamon sticks can't be broken, you probably aren't even using real cinnamon! Real Mexican cinnamon (aka my favorite cinnamon to use, without exception) is flaky and easy to break up in a molcajete.

6:: Rick Bayless "Mexico: One Plate at a Time" Episode 701: Tacos on Fire!

01.01.1970 · 01:00:00 ··· 16.04.2024 · 23:00:28 ··· ···
··· ··· ··· ··· “What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant, Topolobampo. “Is it crispy or soft? Grilled or griddled? Street food or taquería fare? Fast food or fine dining?” The answer is, “all of the above … and a whole lot more.” And to prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood seafood restaurant in trendy Condesa with the lobster tacos that inspired Rick’s Topolobampo version – succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla. Following his nose, and the smell of smoldering charcoal and sizzling meat, Rick moves on to explore some taquerías – one renowned for its char-grilled tacos al carbon and another for pork tacos al pastor, made on a revolving vertical grill, gyros-style. Here too, it’s all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla. But Rick’s saved his favorite underground street-food discovery for last. Super Tacos Chupacabras is hidden away under a freeway overpass. But it’s so over-the-top, and the griddled tacos and slow-cooked toppings are so tasty and cheap, everyone from VIPs to bike messengers line up all day and all night. Back at home, Rick gets ready to throw his own “Supertacos” party with a little help from his friends. It’s a laugh-filled, spontaneous celebration of cooking and fun, as everyone pitches in to make Tangy Tamarind Cooler and Mexican Snakebite, Tacos of Seared Scallops with Chorizo and Potatoes and Rick’s easy version of Grilled Pork Tacos al Pastor, made right on the backyard grill. This Episode's Recipes: - Tangy Tamarind Mexican Snakebite: https://www.rickbayless.com/recipe/mexican-snakebite-with-tamarind/ - Tacos of Seared Scallops with Chorizo and Potatoes: https://www.rickbayless.com/recipe/seared-scallops-with-chorizo-potatoes-and-green-onions/ - Grilled Pork Tacos al Pastor: https://www.rickbayless.com/recipe/pastor-style-tacos/

7:: How to Clean and Cook Nopales

01.01.1970 · 01:00:00 ··· 14.04.2024 · 19:00:00 ··· ···
··· ··· ··· ··· Check out the recipe here: https://www.rickbayless.com/recipe/red-chile-pork-with-nopales/

8:: Pork and Nopales: The Perfect Tacos de Guisado

01.01.1970 · 01:00:00 ··· 12.04.2024 · 23:05:26 ··· ···
··· ··· ··· ··· If you've never used nopales before, this is a great entry-level dish! If the nopales you buy aren’t cleaned (at some Mexican groceries, you’ll find them cleaned and cut into small pieces), clean them one by one: Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant, then slice or scrape off all the spiny nodes from both sides. Cut the paddles into ½-inch squares or into ¼-inch strips (if any are longer than about 2 ½ inches, cut them in half). Here's the recipe!👇 https://www.rickbayless.com/recipe/red-chile-pork-with-nopales/ ‎ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Tacos de Guisado 01:17 Cutting and Browning the Pork 01:50 Prepping the Nopales 04:34 Cooking the Nopales and Chiles 08:46 Blending and Seasoning the Chiles 10:35 Cooking Down the Chile Puree 12:49 Adding the Pork 13:43 Adding the Nopales 15:02 Building the Tacos

9:: The Fast Way to "Roast" Garlic

01.01.1970 · 01:00:00 ··· 10.04.2024 · 16:10:48 ··· ···
··· ··· ··· ··· Be sure to follow for more Kitchen Tutorials!

10:: Mexico's Solution to Raw Garlic Flavor

01.01.1970 · 01:00:00 ··· 10.04.2024 · 16:09:18 ··· ···
··· ··· ··· ··· Roast your garlic! You don't even need to use oil! Just please don't put raw garlic into your food. Part two: the fast way to "roast" garlic is now available on my channel.

11:: Rick Bayless "Mexico: One Plate at a Time" Episode 813: Baja Beach House Cooking

01.01.1970 · 01:00:00 ··· 09.04.2024 · 22:00:02 ··· ···
··· ··· ··· ··· Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo’s Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. Margarita makes her special tomatillo tart for dessert. Together they cook chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs discuss the philosophy of cooking for people and the meaning of dining together. *Recipes of the Episode* Grilled Fish with Ancho-Tamarind Sauce and Eggplant: https://www.rickbayless.com/recipe/grilled-fish-with-ancho-tamarind-sauce-and-eggplant/

12:: Cheesy Choriqueso Torta

01.01.1970 · 01:00:00 ··· 08.04.2024 · 16:00:08 ··· ···
··· ··· ··· ··· Find the full recipe here: https://www.rickbayless.com/recipe/choriqueso-torta/

13:: The Cheesy Choriqueso Torta

01.01.1970 · 01:00:00 ··· 05.04.2024 · 22:39:33 ··· ···
··· ··· ··· ··· There are so many great tortas–from the crazy good chilaquiles torta with milanesa from the famous vendor in Mexico City to a meat-loaded torta cubana from pretty much any torteria. But this one, packed with gooey cheese and chorizo, may just be my favorite. It’s classic with a smear of beans on the bottom and another of mayo on the top. But it’s the pickled jalapeño and avocado that really make it sing. If (when) you fall in love with it, you’ll likely be motivated to make homemade teleras to sandwich all this deliciousness. Torta de Choriqueso are typically made in torterias that make tortas a la plancha, tortas made on huge griddles. The cooks split and toast the teleras on the griddle, then scatter on the chorizo and cheese, working the two together until melty, even a little crispy on the edges. Here's the recipe!👇 https://www.rickbayless.com/recipe/choriqueso-torta/ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to the Choriqueso Torta 00:58 Cooking the Chorizo 01:34 Chopping and Adding Onion 02:38 Blending the Beans 03:38 Let's Talk Teleras 05:18 Garnish Prep 06:05 Buns out of the Oven and Cheese in the Pan 07:50 Rick's Torta Tips 08:48 Building the Torta!

14:: Mexican Bread Pudding - Capirotada

01.01.1970 · 01:00:00 ··· 04.04.2024 · 17:20:28 ··· ···
··· ··· ··· ··· Find the full recipe here! https://www.rickbayless.com/recipe/capirotada/

15:: Rick Bayless "Mexico: One Plate at a Time" Episode 812: Todos Santos Magic

01.01.1970 · 01:00:00 ··· 02.04.2024 · 22:00:24 ··· ···
··· ··· ··· ··· Maybe it’s the water, maybe it’s the desert, but there’s definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the town’s disappearing and reappearing water supply. Together they taste the local sweets and get a lesson from local cook Doña Ramona, in transforming dried beef and cactus into delectable dishes. Chef Dany Lamote’s vanilla-infused margarita proves magical, too. *Recipes from the Episode* Nopal Cactus With Caramelized Onion, Guajillo Chile And Fresh Cheese: https://www.rickbayless.com/recipe/nopal-cactus-with-caramelized-onion-guajillo-chile-and-fresh-cheese/ Burritos with Spicy Shredded Jerky: https://www.rickbayless.com/recipe/burritos-with-spicy-shredded-jerky/

16:: Frontera's Famous Classic Ceviche in 60 seconds!

01.01.1970 · 01:00:00 ··· 18.02.2024 · 17:00:10 ··· ···
··· ··· ··· ··· Find the full recipe here: https://www.rickbayless.com/recipe/classic-ceviche-2/

17:: The Classic Frontera Ceviche

01.01.1970 · 01:00:00 ··· 16.02.2024 · 22:30:03 ··· ···
··· ··· ··· ··· Limey fresh ceviche is one of Mexico’s most famous seafood dishes–often served as an appetizer or snack, yet good enough to make a whole meal from. Unfortunately, most who live away from the ocean are timid about making it even though it's so easy! Very fresh fish is essential, because, like sushi, the fish never sees heat. As far as freshness goes, a good fish market is your best ally. Any fish good enough for sashimi is perfect for ceviche–glistening, sweet-smelling, and plump are all signs of fresh fish. To avoid potential health hazards, stick with ocean fish–nothing from fresh water. Here's the recipe!👇 https://www.rickbayless.com/recipe/classic-ceviche-2/ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Ceviche Fronteriso 00:41 Selecting a Fresh Fish 02:57 Marinating the Tuna 04:20 Choosing Sustainable Seafood 05:02 Prepping More Vegetables 06:49 Mixing it All Together 11:24 Plating the Ceviche

18:: Tacos for a Crowd: Tacos de Canasta

01.01.1970 · 01:00:00 ··· 15.02.2024 · 17:00:14 ··· ···
··· ··· ··· ··· Check out the full recipe on my website: https://www.rickbayless.com/recipe/basket-tacos-aka-sweated-tacos-steamed-tacos/

19:: Rick Bayless "Mexico: One Plate at a Time" Episode 805: Eat Like a Local in Los Cabos

01.01.1970 · 01:00:00 ··· 13.02.2024 · 23:00:09 ··· ···
··· ··· ··· ··· Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. Then they enjoy amazing carnitas at Los Michoacános, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us how to stuff and grill shrimp and make those guava tamales. *Recipes from the Episode* Cheese-Stuffed, Bacon-Crusted Shrimp: https://www.rickbayless.com/recipe/cheese-stuffed-bacon-crusted-shrimp/ Sweet Guava and Cream Cheese Tamales: https://www.rickbayless.com/recipe/sweet-guava-cream-cheese-tamales/

20:: A Valentine's Day MUST Bake

01.01.1970 · 01:00:00 ··· 11.02.2024 · 17:00:40 ··· ···
··· ··· ··· ··· Calling all bakers! Check out this recipe for Dark Chocolate Tres Leches with Coffee Liqueur - there's just no better way to say I love you this Valentine's Day.

21:: The Darkest Dark Chocolate Tres Leches Cake

01.01.1970 · 01:00:00 ··· 10.02.2024 · 17:20:07 ··· ···
··· ··· ··· ··· I've always dreamed of a tres leches cake that incorporated the rich flavors of dark chocolate, but I could never find a recipe that could deliver on those deeper chocolate flavors! Every chocolate tres leches I would try just ended up tasting like a stale cup of Abuelita hot chocolate. Well, after over a dozen cakes baked in testing, I am so excited to share with you this very special, very dark chocolate tres leches cake. I hope you enjoy! Here's the recipe!👇 https://www.rickbayless.com/recipe/dark-chocolate-tres-leches-cake/ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Dark Chocolate Tres Leches 00:52 Mixing the Wet Ingredients 02:43 Separating the Eggs 05:03 Mixing the Dry Ingredients 05:56 Beating the Egg Whites 07:37 Mixing All of the Cake Ingredients Together 10:29 Baking the Cake 11:53 Checking the Cake's Doneness 12:41 Making the Soaking Liquid 15:06 Plating the Cake 16:38 Soaking the Cake 18:22 Frosting the Cake 20:34 Garnishing the Cake

22:: Rick Bayless "Mexico: One Plate a Time" Episode 804: The World-Class Wines of Baja

01.01.1970 · 01:00:00 ··· 06.02.2024 · 23:00:10 ··· ···
··· ··· ··· ··· Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the United States. Rick takes us on a tour of the region along with renowned winemaker and visionary Hugo d’Acosta, founder of La’Escuelita, a nonprofit winemaking school opened in 2004. Hugo introduces Rick to his Casa de Piedra wines before taking Rick on a tour of the school where locals and chefs come to make their own wines. At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home. At L.A. Cetto, winemaker Camillo Magoni tells Rick about his 47-year career with one of the oldest wineries in Mexico. Rick cooks with Ludwig Hussong of San Rafael Winery in the Valle de Ojos Negros and they toast the wines of Mexico. *Episode Recipes* Ricotta Stuffed Ancho Chilies with Red Wine Escabeche: https://www.rickbayless.com/recipe/ricotta-stuffed-ancho-chiles-with-red-wine-escabeche/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

23:: The Party Pleaser Tacos: Tacos de Canasta

01.01.1970 · 01:00:00 ··· 03.02.2024 · 16:52:31 ··· ···
··· ··· ··· ··· If you are hosting for the Super Bowl, Cinco de Mayo, or any big celebration, you are going to love these Tacos de Canasta. Easily feeding a whole group, these chile oil doused treats stay perfectly cooked in a slow cooker before you pile them high with salsa and pickled jalapeños. I hope you enjoy! Here's the recipe!👇 https://www.rickbayless.com/recipe/basket-tacos-aka-sweated-tacos-steamed-tacos/ ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: https://rickbayless.shop/ 00:00 Rick's Intro to Tacos de Canasta 01:19 Making the Flavored Oil 03:26 Blending the Flavored Oil 05:09 Bathing the Tortillas 06:43 Steaming the Tortillas 07:52 Building the Canasta 10:22 Filling the Tacos 11:54 Steaming the Canasta 13:03 Unwrapping the Canasta 13:37 Building the Tacos!

24:: Chef Rick's Quick Guide to Avocados

01.01.1970 · 01:00:00 ··· 31.01.2024 · 15:00:06 ··· ···
··· ··· ··· ··· Watch until the end for how to scoop avocado slices like a taquero!

25:: Rick Bayless "Mexico: One Plate a Time" Episode 803: Cooking on the Sea of Cortez

01.01.1970 · 01:00:00 ··· 30.01.2024 · 23:00:20 ··· ···
··· ··· ··· ··· Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo island—one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman. Along the way, Rick learns from his guides about flying manta rays, dolphins, and the local flora. Then he grills fish and makes a stunning papaya salsa on the beach. *Episode Recipes* Fresh Cheese with Papaya Chipotle Salsa: https://www.rickbayless.com/recipe/fresh-cheese-with-papaya-chipotle-salsa/ Grilled Yellowtail with Charred Tomato-Nopal Salsa: https://www.rickbayless.com/recipe/grilled-yellowtail-with-charred-tomato-nopal-salsa/ Honey Grilled Plantains with Toasted Pecans, Cream and Berries: https://www.rickbayless.com/recipe/honey-grilled-plantains-with-toasted-pecans-cream-and-berries/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

26:: Salsa Macha | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 26.01.2024 · 20:00:31 ··· ···
··· ··· ··· ··· It's the macho Salsa Macha! This nutty, garlicky, oil-based salsa is a cousin of your favorite chile oil, but I think the peanuts and sesame we are adding here bring a whole other layer of complexity. I hope you give this a try with your favorite taco! Here's the recipe!👇 https://www.rickbayless.com/recipe/salsa-macha-3/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs 00:00 Rick's Intro to Salsa Macha 01:28 Garlic and Peanuts into the Oil 02:25 Let's Talk Chiles! 04:15 Adding the Chiles 06:58 Into the Blender 09:25 Ready to Serve!

27:: Rick's Quick Guide to Arbol Chiles 🌶

01.01.1970 · 01:00:00 ··· 24.01.2024 · 23:39:08 ··· ···
··· ··· ··· ··· Spicy, nutty, and an absolute powerhouse of the Mexican Kitchen. Here's my quick guide to the Arbol Chile! 🌶 🥵

28:: Rick Bayless "Mexico: One Plate a Time" Episode 802: Tijuana Taco Crawl

01.01.1970 · 01:00:00 ··· 23.01.2024 · 23:00:44 ··· ···
··· ··· ··· ··· People are passionate about their tacos in Tijuana. Ask any local and they’ll tell you their favorite—complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco “crawl” starting with arrachera (skirt steak) tacos at El Yaqui. Piled high with beans, creamy avocado salsa and Mexican “candy” (roasted jalapeños). The feast moves on to include suadero tacos at Los Ahumadores, sautéed and fried shrimp tacos at Mariscos El Mazateño, steamed tacos on the Tijuana’s tourist strip and ends with smoked salmon tacos at Salceados. At home, Rick creates a taco feast for a casual backyard cookout. *Episode Recipes* Tangy Peanut-Avocado Salsa: https://www.rickbayless.com/recipe/tangy-peanut-avocado-salsa/ "Chilied" Shrimp Tacos: https://www.rickbayless.com/recipe/chilied-shrimp-for-tacos/ Carne Asada Marinade:

29:: Tacos de Papas con Chorizo

01.01.1970 · 01:00:00 ··· 21.01.2024 · 17:00:35 ··· ···
··· ··· ··· ··· It's your new weeknight favorite: Chorizo and Potatoes Tacos! Find the recipe here: https://www.rickbayless.com/recipe/potatoes-chorizo-and-caramelized-onion-tacos/

30:: 3 Ingredient Potato and Chorizo Tacos | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 19.01.2024 · 22:12:58 ··· ···
··· ··· ··· ··· Simple, fast, delicious; this taco is everything you would ever want in a weeknight meal. It's also a perfect canvas to drizzle your favorite salsa or cheese – it's hard to go wrong! Here's the recipe!👇 https://www.rickbayless.com/recipe/potatoes-chorizo-and-caramelized-onion-tacos/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs 00:00 Rick's Intro to Potato and Chorizo Tacos 00:49 Browning the Chorizo 01:44 Cooking the Potatoes 02:30 Adding the Onions 03:10 Combining in the Potatoes 04:33 Browning for Flavor 05:40 Building the Tacos!

31:: Tacos de Bistek Pt. 1: Campechano Tacos | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 10.11.2023 · 23:14:07 ··· ···
··· ··· ··· ··· Campechano is a unexpected and complicated word in Spanish. But what you really need to know is that it is employed in the food realm to describe a mixture of two or more similar ingredients—most commonly meat or seafood. This is the taqueria version of tacos campechanos—not a home-style version that is often lot of meats (or leftovers) simmered together and then crisped in a pan. Some taqueros mix cecina enchilada de puerco (https://www.rickbayless.com/recipe/pork-cecina-tacos/) into the preparation, seared like the beef and chopped into little pieces before adding it to the chorizo mixture. I personally love the versions that stir in crumbled crunchy chicharrón at the last minute, adding texture and richness that can’t be beat. Some taquerias keep the mixture simple, letting the chorizo or longaniza do all the seasoning. Taqueria Chupacabras says they add 127 spices (who even knows 127 spices?). I have landed here on the northern Mexican triumvirate: black pepper, Mexican oregano and cumin. Though it’s not particularly common, some taquerias add potato to this mixture, which I think gives the mixture the best texture for taco making. The flavor of your tacos campechanos is best, in my opinion, when made with lard. For the full-on tacos a la plancha experience, serve these tacos with seasoned cooked beans (https://www.youtube.com/watch?v=sm-E36ROnDo), nopales (https://youtu.be/F1AgMhxFBVk) and Pickled Onions and Habaneros (Video Coming Soon!) for the guests to pile on their tacos. Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/griddled-campechano-tacos/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get the best Masa Harina for Tacos: https://amzn.to/45NsVfq 00:00 Rick's Intro to Campechano Tacos 01:04 Which Meat to Use 01:55 Searing the Steak 05:14 Chopping the Steak 06:21 Cooking Chorizo and Onions 07:37 Adding the Potato 09:18 Crushing Spices and Cutting Chicharron 11:14 Building the Taco!

32:: Easy Plancha- or Grill-Roasted Knob Onions | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 08.11.2023 · 23:00:38 ··· ···
··· ··· ··· ··· Anyone who’s had grilled-meat tacos al carbon has probably been asked if they want a side of cebollitas (sometimes called cebollitas chabray), grilled knob onions. With a sprinkling of salt and a squeeze of lime, their uniquely light sweetness is the perfect accompaniment. You can grill common grocery-store green onions in the same way as the Mexican grocery knob onions, but the eating experience is very different. Most green onion varieties grow straight, never bulbing at the white end. Knob onions are actually tiny white onions, picked when the bulbs have reached about an inch in size. The bunch and knob size vary greatly. A 5- to 7-ounce bunch seems pretty common these days, but you’ll have to adjust to what you find. Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/grill-or-plancha…sted-knob-onions/ ‎ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get the best Masa Harina for Tacos: https://amzn.to/45NsVfq 00:00 Rick's Intro to Cebollitas Asadas 00:41 Knob Onions, What Are They? 01:20 Prepping the Onions 02:06 On to the Griddle 03:04 Ready to Serve!

33:: Episode 904: Artisan Mescal | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 07.11.2023 · 16:00:09 ··· ···
··· ··· ··· ··· Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick takes us on a journey to see how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. As with any great artisan product, there’s always a great story. With Rick around, there’s always great food, from hand-pressed memelas topped with a bright avocado salsa to vinegar-infused snacks. We learn to sip mescal with fresh oranges and sal de gusano—chile-spiked salt. At home, Rick guides us through a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party. *Episode Recipes* Smoky Chipotle Cashews: https://www.rickbayless.com/recipe/smoky-chipotle-cashews/ Tangy Pasilla Shrimp: https://www.rickbayless.com/recipe/tangy-pasilla-shrimp/ Victory #9 Mezcal Cocktail: https://www.rickbayless.com/recipe/victory-9-mezcal-cocktail/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

34:: The Perfect Sweet & Savory Late Night Snack

01.01.1970 · 01:00:00 ··· 05.11.2023 · 17:00:44 ··· ···
··· ··· ··· ··· Full video and recipe on my channel!

35:: The Perfect Late-Night Snack: Quesadillas de Gloria | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 03.11.2023 · 22:00:30 ··· ···
··· ··· ··· ··· At an event I was cooking at the Culinary Institute of America, another invited chef, Cecy Gonzalez from Monterrey, NL, showed me this simple, but addictive preparation. Caramely and nutty from the classic Monterrey sweets called Glorias, savory from the cheese and flour tortilla—a perfect combination from my perspective. And the flavors echo those of the classic marquesitas so beloved on the main square in Mérida, Yucatan, where the warm, crispy pizzelle-like pastry is rolled around Edam cheese and cajeta. Glorias, wrapped in red cellophane, are a staple in Mexican grocery stores everywhere. Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/caramely-quesadillas/ ~Order the Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get the best Masa Harina for Tacos: https://amzn.to/45NsVfq 00:00 Rick's Intro to Quesadillas de Gloria 00:45 Gloria Candies are the BEST 01:28 Chopping the Candy 01:40 Building the Quesadilla 03:51 Ready to Serve!

36:: Episode 903: Off the Beaten Path in Huatulco | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 31.10.2023 · 15:00:05 ··· ···
··· ··· ··· ··· The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco’s Playa Chahué—complete with the Playa Limpia certification for cleanliness. Still, a man’s gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You’ll be well-advised to follow his lead and start the day at one the local’s favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all. *Episode Recipes* Oaxacan omelet: https://www.rickbayless.com/recipe/oaxacan-omelette/ Fish a la Talla: https://www.rickbayless.com/recipe/fish-a-la-talla/ Encamaronadas: https://www.rickbayless.com/recipe/cheesey-shrimp-tacos/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

37:: Steak and Bacon Tacos de Alambre | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 27.10.2023 · 21:00:36 ··· ···
··· ··· ··· ··· Though I’d eaten the famous alambres throughout the northern reaches of Mexico, it took a while for me to connect the ingredients on those kabobs with what goes into this fairly recent addition to the world of tacos. All I needed to do was think of sliding the meat, bacon, and vegetables off the alambre (skewer), cutting them all into smaller pieces, and then searing them in a pan. At the Mexican grocery store by my house, they sell an alambre mix to cook in a skillet at home—everything going in at once. But I can affirm that cooking the ingredients separately before combining them (and melting in some cheese) turns out a taco filling that soars above any other. Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/alambre-tacos/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get the best Masa Harina for Tacos: https://amzn.to/45NsVfq 00:00 Rick's Intro to Tacos de Alambre 01:22 Bacon and Steak Prep 03:55 Searing the Steak 06:42 Slicing the Veggies 08:16 Cooking the Veggies in Pork Fat 09:36 Returning the Steak to the Pan 10:05 Melting the Cheese 11:13 Final Touches

38:: Live Q+A with Chef Rick Bayless

01.01.1970 · 01:00:00 ··· 25.10.2023 · 01:09:09 ··· ···
··· ··· ··· ··· Set your alarms and get ready for your questions to be answered! I'm only answering questions from my socials or directly from YouTube, so let me know what you want to know before there are too many good questions to pick from!

39:: Episode 902: Oaxaca's Live Fire Cooking | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 24.10.2023 · 15:00:04 ··· ···
··· ··· ··· ··· Everything tastes better cooked over a wood or charcoal fire—at least that’s the Oaxacan credo. From soup to barbacoa, burning embers influence the flavor of Oaxaca’s food in just the right ways. For starters, Rick guides us through the “taco corridor’ at the 20 de Noviembre market just off the main square in Oaxaca. We can almost taste the richly burnished chiles and onions as they grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila. La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick’s so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. Served with Oaxacan pasilla tomatillo salsa, there’s meat, fire and smoke in every bite. *Episode Recipes* Pork Cecina Tacos: https://www.rickbayless.com/recipe/pork-cecina-tacos/ Avocado-Tomatillo Salsa: https://www.rickbayless.com/recipe/avocado-tomatillo-salsa-2/ Slow-Cooked Lamb Or Beef Barbacoa Tacos: https://www.rickbayless.com/recipe/slow-cooked-lamb-or-beef-barbacoa/ Oaxacan Pasilla Salsa: https://www.rickbayless.com/recipe/oaxacan-pasilla-salsa/

40:: The Basics of Sautéing Correctly!

01.01.1970 · 01:00:00 ··· 21.10.2023 · 17:07:54 ··· ···
··· ··· ··· ··· 1. Empty pan on Medium-High heat 2. Wait until hot -- use the water test and wait for it to *dance* 3. Oil in 4. Wait a few seconds then put in whatever you are cooking 5. WAIT! Let it sit. Don't fidget, and definitely DO NOT CROWD THE PAN 6. Flip and continue to cook on the other side until you are satisfied! What's the difference between a sauté and a sear? Not much... a sear is pretty much the same just with a bit more of browning (from cooking longer or using a higher heat).

41:: Fresh Tamarind and Apple Cider Snakebite | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 20.10.2023 · 17:01:03 ··· ···
··· ··· ··· ··· Tangy, fresh and satisfying, this play on the classic combination of beer and fresh cider is great for those Sunday afternoon taco parties. It’s better with fresh-pressed cider—I buy mine from the farmers market—and fresh-made tamarind pulp (though I must say that when I’ve made this drink with Goya’s frozen tamarind pulp from my local Mexican grocery, the drink is still really good). I created this recipe for Mexico: One Plate at a Time Season 7, and after all these years, it's still a hit! Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/mexican-snakebite-with-tamarind/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589 00:00 Rick's Intro to the SNAKEBITE 00:57 Making Tamarind Pulp 05:50 Making the Snakebite

42:: Episode 901: Day of the Dead | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 17.10.2023 · 15:00:49 ··· ···
··· ··· ··· ··· Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los Muertos (Day of the Dead) holiday. We discover that in Mexico death is embraced as part of the circle of life. During the holiday, people welcome home the spirits of their ancestors who come to commune with their families and friends. Like all visitors, the ancestors are welcomed with food, drink, music and memories. The spirit’s presence is a blessing and brings joy to loved ones. In preparation for the celebration, the last days of October are spent preparing aromatic loaves of pan de muerto (sweet bread), making mole, harvesting special flowers, including marigolds (cempasúchil) and creating commemorative altars in homes. Grave sites are decorated with elaborate sand paintings. The bustling Central de Abastos market in Oaxaca is overflowing with flowers and bread. At the home of Rick’s friends, we learn to make Andres’ family’s black mole, tostadas topped with avocado leaf-infused black beans, a classic, smoky Oaxacan salsa and a simple guacamole. From the Panteon General to Xoxocotlan’s Municipal Cemetery, Rick gives us an insider’s look at the annual fiesta that richly blends Catholic and indigenous traditions with celebratory food. *Episode Recipes* Black Mole: https://www.rickbayless.com/recipe/oaxacan-black-mole/ Day Of The Dead Bread:https://www.rickbayless.com/recipe/day-of-the-dead-bread/

43:: Kitchen Equipment Shopping in Tijuana

01.01.1970 · 01:00:00 ··· 15.10.2023 · 16:00:13 ··· ···
··· ··· ··· ··· When I open my street stall, I know exactly where to go to get my equipment...

44:: Pork Pastor and Cheese Gringas | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 13.10.2023 · 16:00:42 ··· ···
··· ··· ··· ··· Yes, the title translates to “white girls” (or at least something associated with them), but I’m choosing not to delve into that part because this delicious dish is more than that! We are talking about 2 crispy flour tortillas holding melted cheese and the charred, sliced meat found at places serving tacos al pastor in central Mexico and beyond. Gringas are not really tacos, but a type of quesadilla (what’s called a sincronizada), but they’re so common and so good, how could they not be in the Taco Manual? Try the recipe yourself! 👇 https://www.rickbayless.com/recipe/gringas-al-pastor/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589 00:00 Rick's Intro to GRINGAS 00:47 Making the Marinade 07:14 Slicing the Meat 07:48 Marinading the Meat 08:19 Time to Sear! 10:50 Slicing into Strips 11:44 Building the Gringas on a Griddle 13:45 Ready to Serve!

45:: Pt. 3: Beans beans beans at the Hidalgo Market!

01.01.1970 · 01:00:00 ··· 11.10.2023 · 16:00:02 ··· ···
··· ··· ··· ··· What does a bean stall look like at the Hidalgo Market in Tijuana? This!

46:: Part One: Exploring the Hidalgo Market in Tijuana

01.01.1970 · 01:00:00 ··· 27.09.2023 · 15:31:17 ··· ···
··· ··· ··· ··· This is your sign to go to TJ and explore the stunning Hidalgo Market!

47:: Episode 1012: Building a World-Class Cuisine | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 26.09.2023 · 19:00:13 ··· ···
··· ··· ··· ··· As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking School where the mission is to educate the next generation of chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The school’s outdoor live-fire kitchen includes tortilla lessons. In the “Dave” Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole. Coronado’s students also help run Raiz, one of Mexico City’s top destination restaurants. Chef Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul of his aunt’s home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the classic crepas con cajeta dessert. *Episode Recipes* Quail In Red Peanut Mole: https://www.rickbayless.com/recipe/quail-in-red-peanut-mole/ Cajeta Crepes: https://www.rickbayless.com/recipe/pepita-cake/

48:: How to Throw the Perfect TACO PARTY | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 22.09.2023 · 21:39:18 ··· ···
··· ··· ··· ··· It's time you share all the skills you've learned watching my Taco Manual! If you've been following along every week (or simply binge-watching), you now know enough to throw a pretty spectacular taco party. Happy cooking and send me your photos by tagging me on Instagram at @rick_bayless – I can't wait to see what you make! Don't want to make everything yourself? Supplement some of your party with my own Goldbelly Taco Kit: https://www.goldbelly.com/frontera-grill?ref=gs

49:: 1011: Mexican Chocolate - the Next Chapter | Rick Bayless "Mexico: One Plate at a Time" Episode

01.01.1970 · 01:00:00 ··· 19.09.2023 · 19:00:21 ··· ···
··· ··· ··· ··· Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and think of something to dip churros into, you’re only getting a part of the story. A few Mexico City chocolatiers see more potential for Mexican chocolate – they see single-origin chocolate bars, beautiful hand-formed truffles, even ambitious sculptures made of the stuff. Hector Galvan of La Casa Tropical talks with Rick about the cultural importance of chocolate in Mexico and why he is working so diligently to save ancient varieties of cacao. And pastry chef Jose Ramon Castillo – proprietor of DF’s hippest chocolate shop, Que Bo! – shows how he creates some of Mexico’s finest chocolates, from bonbons to beverages. At home, Rick puts Mexican chocolate to work in a chocolate cocktail, Mexican truffles and a stunning chocolate-mesquite cake. *Episode Recipes* Classic Chocolate Truffles: https://www.rickbayless.com/recipe/classic-chocolate-truffles/ Mexican Chocolate Sauce: https://www.rickbayless.com/recipe/mexican-chocolate-sauce/ Pepita-Mexican Chocolate Cake: https://www.rickbayless.com/recipe/pepita-cake/

50:: Episode 1010: Market Inspirations, Local Genius | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 19.09.2023 · 19:00:07 ··· ···
··· ··· ··· ··· Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes. *Episode Recipes* Quick Red Chile Adobo Marinade: https://www.rickbayless.com/recipe/quick-red-chile-adobo-marinade/ Potato-Chorizo Sopes: https://www.rickbayless.com/recipe/potato-chorizo-sopes/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

51:: Knife Skills ASMR

01.01.1970 · 01:00:00 ··· 17.09.2023 · 16:00:36 ··· ···
··· ··· ··· ··· Because why not?

52:: Slow-Cooked Mexican Red Rice, A Classic Accompaniment Made Easy | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 15.09.2023 · 22:15:29 ··· ···
··· ··· ··· ··· This is the classic most everyone has enjoyed at Mexican homes and restaurants, the comforting, reddish-orange mount of deliciously separate grains infused with herby tomatoes and a hint of green chile. I haven’t called for the carrots and peas you often find in this rice, but feel free to add 2 peeled, chopped carrots to the rice as it cooks, then gently stir in a cup or more of blanched or defrosted peas once its done. Try the recipe for yourself! 👇 https://www.rickbayless.com/recipe/red-tomato-rice/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

53:: At-Home v Pro Cook - What You Need to Know

01.01.1970 · 01:00:00 ··· 13.09.2023 · 16:00:44 ··· ···
··· ··· ··· ··· There are some big and small differences between the average home cook and the professional - here are a few that make a big difference for me!

54:: Episode 1009: A Passion for Cheese | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 12.09.2023 · 19:00:06 ··· ···
··· ··· ··· ··· Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone’s radar screen. Yescas scours the country for the best cheese producers; then, he scours Mexico City’s best restaurants for chefs that will use those cheeses on their menus. One chef he’s had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich doble crema cheese from Chiapas to make his mother’s version of huazontles, and a tangy, bouncy quesillo from Chiapas for an elegant cheese soup. Luckily for the residents of DF, these cheeses can now be found at Carlos’s stall, Lactography, in the sleek new Mercado Roma. Lucky Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it is to make whole milk ricotta. *Episode Recipes* Lime-Set Ricotta: https://www.rickbayless.com/recipe/lime-set-whole-milk-ricotta/ Fresh Ricotta With Fruit, Honey And Black Pepper: https://www.rickbayless.com/recipe/fresh-ricotta-with-fruit-honey-and-black-pepper/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

55:: Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 08.09.2023 · 16:00:12 ··· ···
··· ··· ··· ··· Just say cochinita pibil in the Yucatan (or practically anywhere in Mexico nowadays), and thoughts of celebration come to mind. After all, in all its glory, we’re talking a whole pit-cooked pig, smeared generously with the unique savor of rusty-colored achiote seasoning and served with the meaty cooking juices, a drizzle of habanero fireworks and the citrus-sour of pickled red onion. Truth is, you can make a delicious, satisfying, simple version of Mexico’s big-deal cochinita pibil for an everyday dinner. You just have to scale back the normal party-size portions, use prepared achiote seasoning and employ a slow-cooker (or Dutch oven, for oven-braising)! Using a bone-in pork shoulder roast offers a rich flavor reminiscent of the whole pig version, and slow-cooking equals delicious satisfaction. Fried black beans, a salad and warm corn tortillas are my favorite accompaniments for this slow-cooked wonder. A final note: hot yellow chiles (like Hungarian wax) are commonly cooked with the meat in Yucatan. If that appeals, split them in half, take out the seeds and lay, cut side down, over the meat. Recipe details below 👇 https://www.rickbayless.com/recipe/slow-cooked-achiote-pork/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

56:: The Basic 5 Steps to Prepare Dried Chiles

01.01.1970 · 01:00:00 ··· 06.09.2023 · 14:53:46 ··· ···
··· ··· ··· ··· If you're an amateur dried Chile cook, this is the perfect place to start! Follow for more Kitchen Tutorials and longer videos on how to make Mexican cuisine at home -- happy cooking!

57:: Episode 1008: How to Feed a City | Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 05.09.2023 · 19:00:31 ··· ···
··· ··· ··· ··· Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food; he believes Mexican chefs should embrace their own cuisine; and he believes in mentoring the younger generation. Rick and Edgar strategize over a meal of duck carnitas with mole negro at Sud 777, Edgar’s strikingly beautiful fine dining Mexico City restaurant. Then they take it to the streets where Edgar’s mission continues via food trucks that serve fresh, affordable tacos, tostadas and caldos to all manner of customers. At home, Rick shares his tips and recipes for a stress-free tostada party – including great guacamole – sure to change your world.

58:: Just a little unscripted, unfiltered moment - nothing to see here.

01.01.1970 · 01:00:00 ··· 03.09.2023 · 16:00:34 ··· ···
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59:: Bring a Mexican Favorite Home with Beef Tongue Tacos with Tomatillo Salsa | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 01.09.2023 · 17:03:31 ··· ···
··· ··· ··· ··· We are bringing it back! When a taco like this doesn't get the love it deserves, I just have to push it again-- be brave! Tongue might seem intimidating at first, but it soon becomes everyone’s favorite… especially when I take folks to have the beefy, crispy-brown goodness at my favorite CDMX taqueria! The only thing they worry about after trying this iconic Mexican specialty: finding it in more taquerias in the States! Recipe details below 👇 https://www.rickbayless.com/recipe/crispy-beef-tongue-with-bright-and-spicy-tomatillo-salsa/ ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk ~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

60:: Get to Know the Small Chiles!

01.01.1970 · 01:00:00 ··· 30.08.2023 · 17:27:30 ··· ···
··· ··· ··· ··· There are big chiles and there are small chiles - here's a quick overview to help you start exploring how you can use these pantry staples in your own cooking!

61:: Episode 1112: Pit Cooking, Sacred and Smoky, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 04.07.2023 · 16:00:25 ··· ···
··· ··· ··· ··· Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacred, as we’ll see during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatán’s version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. Rick also visits the smoky ovens in Temozón, a village known throughout Yucatán for its purveyors of smoked meats. Then, he places a big order at Momocoa, a Southern-American-slash-Yucatecan barbecue joint in Merida run by Chef Paloma Ponce. All of the smoke stokes Rick’s inner pit master, so back in Chicago he makes short ribs with ancho BBQ sauce and pollo pibil. *Episode Recipes* Braised Short Rib With Ancho BBQ Sauce: https://www.rickbayless.com/recipe/braised-short-ribs-with-ancho-bbq-sacue/ Pollo Pibili: https://www.rickbayless.com/recipe/pollo-pibil/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

62:: How to Find The Best Tacos

01.01.1970 · 01:00:00 ··· 02.07.2023 · 19:00:14 ··· ···
··· ··· ··· ··· Look for the Chorizera! Or make your own with my at-home version: https://youtu.be/YAY6GyHQPMc

63:: One-Blender Tomatillo Salsa

01.01.1970 · 01:00:00 ··· 01.07.2023 · 20:30:01 ··· ···
··· ··· ··· ··· Full video: https://youtu.be/R4RgAmYrE-U My recipe: https://www.rickbayless.com/recipe/raw-tomatillo-salsa/

64:: My Perfect Summer PALOMA with Fresh Grapefruit!

01.01.1970 · 01:00:00 ··· 30.06.2023 · 18:26:04 ··· ···
··· ··· ··· ··· I drank palomas decades ago and didn't think anything of them-just squirt and tequila over ice in a salted-rim glass. There was certainly no reason to write a recipe. But that was before the paloma got a makeover and began being made with fresh grapefruit juice (not just grapefruit-flavored soda). This now-classic version is a thirst-quenching crowd-pleaser, especially during the warm months. Check out the recipe here👇 https://www.rickbayless.com/recipe/fresh-grapefruit-paloma/

65:: Using Mexican Dried Chiles Part 1

01.01.1970 · 01:00:00 ··· 28.06.2023 · 21:30:50 ··· ···
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66:: Episode 1111: Dreaming of Sustainable Agriculture, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 27.06.2023 · 16:00:17 ··· ···
··· ··· ··· ··· Chef Pedro Abascal is changing tourist’s perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restaurants. Rick and Pedro discuss his challenges and successes of his approach over a traditional Yucatecan meal at Faison y Venado. Rick pays a visit to a lamb farm in Tizimín for a conversation with a rancher, then heads to C-Grill, Pedro’s hip restaurant on the shores of Playa del Carmen, where he makes a beautiful roasted lamb in adobo. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients for his grilled leg of lamb with green garlic mojo and camote mash, along with grilled asparagus with pasilla crema. Oh, and an incredibly delicious skillet cake. *Episode Recipes* Grilled leg of Lamb with Green Garlic Mojo: https://www.rickbayless.com/recipe/grilled-leg-of-lamb-with-green-garlic-mojo/ Grilled Asparagus With Creamy Pasilla Chile: https://www.rickbayless.com/recipe/grilled-asparagus-with-creamy-pasilla-chile/ White Comote Mash: https://www.rickbayless.com/recipe/camote-mash/ Rhubarb And Jamaica Skillet Upside Down Cake: https://www.rickbayless.com/recipe/rhubarb-and-jamaica-skillet-upside-down-cake/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

67:: How I make flour tortillas

01.01.1970 · 01:00:00 ··· 25.06.2023 · 16:00:13 ··· ···
··· ··· ··· ··· For the full video: https://youtu.be/vPFRTBlkb_M For the whole recipe: https://www.rickbayless.com/recipe/flour-tortillas-2/

68:: Tacos de Suadero | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 23.06.2023 · 16:00:33 ··· ···
··· ··· ··· ··· For many of you, suadero may not immediately conjure a taco of beefy tasting bits of crisped meat, but that’s too bad! Especially in Mexico City, when you see a chorizera—that cooking vessel with a dome in the center and a gurgling moat of fat surrounding it—everyone’s mouths water for suadero. The meat is cooked until tender confit style in the fat, then chopped and crisped on the hot dome before piling it on a tortilla, ready for salsa. A lot of folks will tell you that suadero meat is one of the beefy-tasting, tough cuts from the belly section, often a cut called navel. But I’ve seen cooks in Mexico use lots of other cuts too—pretty much anything that has a rich taste and needs a long, slow cook to tenderize it. Since many of the cuts used by the pros in Mexico aren’t easily available in States-side grocery stores, I’m calling for brisket here, preferably the brisket flat (not the point), which is most richly marbled. Street vendors using a chorizera typically cook tripe and longaniza sausage in the same fat with the beef, creating a very rich-tasting medium for the long, slow cooking. Since a chorizera might be out of the question for a lot of you, I’m suggesting that you do that slow cooking in a slow cooker and, if it appeals to you, add a little chorizo to more closely resemble the fat of the street vendors. Check out the recipe👇🌮 https://www.rickbayless.com/recipe/crisped-slow-cooked-beef-tacos/ ~Order your own Frontera Grill Taco Kit: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/4JBHQS-DEbI ~Make your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

69:: How I Cut Onions 🧅

01.01.1970 · 01:00:00 ··· 21.06.2023 · 13:15:02 ··· ···
··· ··· ··· ··· We can't all be *culinary school perfect* and that's ok!

70:: Episode 1110: Chocolate Dreams, Cacao Fantasies, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 20.06.2023 · 16:00:10 ··· ···
··· ··· ··· ··· Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene setting is the backdrop for a complete bean-to-bar chocolate education, with Mathieu, Rick and the plantation’s caretaker tromping around the lovingly farmed cacao fields. Then, Rick and Mathieu head to the Ki’ Xocolatl chocolate factory in Merida. Still daydreaming about all of that chocolate, Rick makes a trio of cacao-inspired dishes, including a chocolate cake with candied ancho chile, red mole with chocolate and a cocktail featuring macerated cacao and chile-infused tequila. *Episode Recipes* Pepita-Mexican Chocolate Cake With Candied Ancho Chile: https://www.rickbayless.com/recipe/pepita-mexican-chocolate-cake-with-candied-ancho-chile/ Mole Coloradito Enchiladas: https://www.rickbayless.com/recipe/mole-coloradito-enchiladas/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

71:: Raw Tomatillo Salsa | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 16.06.2023 · 16:41:13 ··· ···
··· ··· ··· ··· From start to finish in 5 minutes, and the only equipment you'll need is a blender? There's no reason you shouldn't always have this delicious salsa on hand for your tacos! Check out the recipe👇🌮 https://www.rickbayless.com/recipe/raw-tomatillo-salsa/ ~Order your own Frontera Grill Taco Kit: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade tortillas: https://youtu.be/4JBHQS-DEbI ~Make your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

72:: Salsa vs. Salsa - there is a difference

01.01.1970 · 01:00:00 ··· 14.06.2023 · 16:00:16 ··· ···
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73:: Episode 1109: A Place of Deeply Rooted Innovation, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 13.06.2023 · 16:00:28 ··· ···
··· ··· ··· ··· If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku’uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan’e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku’uk, Pedro shows us his ultra-modern take on the same dish. In the kitchen of Topolobampo in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion — the perfect chef’s late-night snack. *Episode Recipes* Slow Cooker Sous Vide Duck Breast With Black Garlic And Mango Salsa: https://www.rickbayless.com/recipe/slow-cooker-sous-vide-duck-breast-with-black-garlic-and-mango-salsa/ Scrambled Egg Tacos With Tomato-Habanero Salsa: https://www.rickbayless.com/recipe/scrambled-egg-tacos-with-tomato-habanero-salsa/ The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...

74:: Onions & Cilantro, Explained | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 11.06.2023 · 16:00:21 ··· ···
··· ··· ··· ··· Preparing onions and cilantro for your tacos is an absolute essential, but this two-ingredient garnish is only simple when you know all the tricks. In this video, we are going through all the details you need to know, so you never have to think about onions and cilantro again!

75:: Handmade Flour Tortillas | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 09.06.2023 · 16:36:25 ··· ···
··· ··· ··· ··· Though corn—made into masa and baked into tortillas—has been Mexico’s unique staff of life for millennia, flour tortillas also have a place. And that place is almost exclusively in the northern part of the country where the Spaniards found that wheat could thrive. In some ways, flour tortillas are easier to get right than corn tortillas, and this has been my go-to recipe for 40 years. The proportions are classic, producing a flaky and rich-tasting tortilla, especially when made with fresh-rendered pork lard, which is what I always use. If lard isn’t your thing, know that vegetable shortening works—but it’s virtually tasteless. Check out the recipe👇🌮 https://www.rickbayless.com/recipe/flour-tortillas-2/ ~Order your own Frontera Grill Taco Kit: https://www.goldbelly.com/frontera-grill?ref=gs ~How to make perfect homemade corn tortillas: https://youtu.be/4JBHQS-DEbI ~Make your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

76:: The Truth about American Enchiladas

01.01.1970 · 01:00:00 ··· 29.04.2023 · 17:33:34 ··· ···
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77:: What meat is best for Birria?

01.01.1970 · 01:00:00 ··· 28.04.2023 · 18:57:02 ··· ···
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78:: Fresh Cheese in Tomatillo Salsa | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 28.04.2023 · 16:00:08 ··· ···
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79:: Episode 1102: A Tour of Traditions, Rick Bayless "Mexico One Plate at a Time"

01.01.1970 · 01:00:00 ··· 25.04.2023 · 16:00:05 ··· ···
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80:: EASY Fried Black Beans

01.01.1970 · 01:00:00 ··· 23.04.2023 · 16:00:07 ··· ···
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81:: Creamy Rajas | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 21.04.2023 · 15:34:14 ··· ···
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82:: Episode 1101: The Hunt for Caribbean Lobster, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 18.04.2023 · 16:00:28 ··· ···
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83:: A Michelada with a TWIST

01.01.1970 · 01:00:00 ··· 17.04.2023 · 16:00:37 ··· ···
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84:: Slow Cooker Mole with Chicken | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 14.04.2023 · 17:30:42 ··· ···
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85:: @Masienda Ceramics Haul

01.01.1970 · 01:00:00 ··· 14.04.2023 · 16:00:23 ··· ···
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86:: The secret sauce

01.01.1970 · 01:00:00 ··· 13.04.2023 · 17:39:02 ··· ···
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87:: Episode 1213: Mole is Mexico's Mother Sauce, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 11.04.2023 · 16:00:32 ··· ···
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88:: Easy Peasy Quick Atole

01.01.1970 · 01:00:00 ··· 10.04.2023 · 16:00:18 ··· ···
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89:: Ricotta Poblano | Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 07.04.2023 · 17:04:23 ··· ···
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90:: Episode 1212: All in for Albodingas, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 04.04.2023 · 16:00:32 ··· ···
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91:: Pork Picadillo: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 31.03.2023 · 16:00:24 ··· ···
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92:: My Favorite Guacamole in less than 60 seconds

01.01.1970 · 01:00:00 ··· 29.03.2023 · 18:33:53 ··· ···
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93:: Ask Me Anything: Rick Bayless

01.01.1970 · 01:00:00 ··· 29.03.2023 · 00:13:53 ··· ···
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94:: Episode 1211: Always Time for Tacos, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 28.03.2023 · 16:00:25 ··· ···
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95:: Mushroom Mixiote: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 24.03.2023 · 16:00:23 ··· ···
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96:: Episode 1210: Crispy Carnitas, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 21.03.2023 · 16:00:04 ··· ···
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97:: Carne Deshebrada: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 17.03.2023 · 16:22:08 ··· ···
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98:: Episode 1209: You Don't Know the Whole Enchilada, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 14.03.2023 · 16:00:25 ··· ···
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99:: Greens and Beans: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 10.03.2023 · 17:00:02 ··· ···
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100:: Episode 1208: Choosing Chile Rellenos, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 07.03.2023 · 17:00:17 ··· ···
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101:: Tacos al Pastor: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 03.03.2023 · 18:38:42 ··· ···
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102:: Episode 1207: Tamales Tried and True, Rick Bayless "Mexico: One Plate at a Time"

01.01.1970 · 01:00:00 ··· 28.02.2023 · 17:00:02 ··· ···
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103:: Salsa de Molcajete: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 24.02.2023 · 17:00:33 ··· ···
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104:: Episode 1206: Beautifully Balanced Ceviche, Rick Bayless "Mexico: One Plate at a Time

01.01.1970 · 01:00:00 ··· 21.02.2023 · 17:00:11 ··· ···
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105:: Classic Ensenada Fish Tacos: Rick Bayless Taco Manual

01.01.1970 · 01:00:00 ··· 17.02.2023 · 17:00:29 ··· ···
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106:: Rick Bayless "Mexico One Plate at a Time" Episode 1205: Picture-Perfect Pozole Party

01.01.1970 · 01:00:00 ··· 14.02.2023 · 17:00:29 ··· ···
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107:: Rick Bayless Taco Manual: Cheesy Roasted Poblano Tacos

01.01.1970 · 01:00:00 ··· 10.02.2023 · 17:00:01 ··· ···
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108:: Rick Bayless "Mexico: One Plate at a Time" Episode 1204: Teaching Tortilla Soup

01.01.1970 · 01:00:00 ··· 07.02.2023 · 17:00:23 ··· ···
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109:: Rick Bayless Taco Manual: Bold Red Chile Salsa

01.01.1970 · 01:00:00 ··· 03.02.2023 · 17:00:50 ··· ···
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110:: Rick Bayless "Mexico: One Plate at a Time" Episode 1203: Chocolate & Churros

01.01.1970 · 01:00:00 ··· 31.01.2023 · 17:00:18 ··· ···
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111:: Rick Bayless Taco Manual: Crispy Beef Tongue

01.01.1970 · 01:00:00 ··· 27.01.2023 · 17:00:25 ··· ···
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112:: Rick Bayless "Mexico: One Plate at a Time" Episode 1202: Chilaquiles, Comforting & Classic

01.01.1970 · 01:00:00 ··· 24.01.2023 · 17:00:20 ··· ···
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113:: Rick Bayless Taco Manual: Huevos a la Mexicana

01.01.1970 · 01:00:00 ··· 20.01.2023 · 17:00:17 ··· ···
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114:: Rick Bayless "Mexico: One Plate At A Time" Episode 1201: A Tour of Tacos al Pastor

01.01.1970 · 01:00:00 ··· 17.01.2023 · 17:00:08 ··· ···
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115:: Mexico: Once Plate at a Time is coming soon!

01.01.1970 · 01:00:00 ··· 16.01.2023 · 15:00:05 ··· ···
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116:: Rick Bayless Taco Manual: Slow Cooked Beef Barbacoa

01.01.1970 · 01:00:00 ··· 13.01.2023 · 20:00:20 ··· ···
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117:: The Taco, Torta, and Tostada Guide is Coming!

01.01.1970 · 01:00:00 ··· 12.01.2023 · 23:17:12 ··· ···
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118:: Frontera Farmer Foundation #GivingTuesday

01.01.1970 · 01:00:00 ··· 29.11.2022 · 14:16:28 ··· ···
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119:: Live Cooking Class with Rick Bayless! October ‘22

01.01.1970 · 01:00:00 ··· 12.10.2022 · 00:07:27 ··· ···
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120:: Peach-Jalapeño Upside Down Cake 🍑

01.01.1970 · 01:00:00 ··· 03.10.2022 · 17:00:45 ··· ···
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121:: @Masienda x Rick Bayless: How to Make Oaxacan-Style Quesadillas with Masa Harina

01.01.1970 · 01:00:00 ··· 30.09.2022 · 20:25:30 ··· ···
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122:: The Bayless Family Pizza with Tomatillo Salsa, Goat Cheese & Bacon

01.01.1970 · 01:00:00 ··· 01.09.2022 · 00:00:00 ··· ···
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