Rick Bayless has such an effortless way of making everything look easy. Seeing him in action in Chicago would be amazing, especially with a tour of his rooftop garden.
@@michellejackson9289 There are many hot sauces from Mexico. I've seen him use the black (smoked) habenero one from 'El Yucateco'. He has also stated in the taco videos he made in the Frontera upstairs kitchen that he likes 'Valentino' which is a thick red one. I bought some Valentino, but think I prefer the 'Cholula" brand. All available in my local american supermarkets. In a recent video he made habenero hot sauce with the peppers and a carrot.
Amazing video, Chef. I love how you respect and try to learn more of México cuisine and culture. My mother's family usually makes chicken pidadillo. You Cook the chicken, shred it and then prepare it just like the beef version. We like also to use olives, raisins and sliced and toasted almolds. In the northern parte of Veracruz state we usually use it to fill tamales.
Made this a couple days ago. I think it tasted better after a night in the fridge as leftovers. I tried it with the tamazula hot sauce which is pretty good but Cholula Chipotle hot sauce makes it even better. Thanks for the recipe Rick!
Made this last night and it was a BIG hit! Will be making it again soon. Everyone loved the potatoes in the mix so I might add some extra next time. Great meal. Thanks Rick!
Not food related but I would love to see an interior design tour of his house. Just from what I can see from the videos I think it would be very interesting.
I have had a sweet and savory Piccadillo first at Ninfas in Houston that had almonds, raisebs, apple, mango, cumin, chilis, and just a touch of cinnamon and clove spice. I would love to see your take on this alternative version of Piccadillo and to learn about the difference and regions where the two versions originated.
I made this last week but used roasted Hatch green chiles instead of jalapenos. It was delicious. Though I put more chiles than usual so it was pretty spicy.
I always love your cooking videos, but I've been curious about the intro music. Do you happen to know what genre it is? It seems underrepresented in the US.
Ground beef shouldn’t have water unless you buy it in a plastic bag. The way to avoid a lot of the juices to come out is to have the pan be hot enough so it sears the meat. You can also drain the excess fat from the pan.
Worcestershire sauce IS the English attempt at making Soy Sauce. There's a huge history on how that became a thing - it involves the Portuguese for one thing. Ken Alba did a dead dive on it.
Picadillo is the first meal my Granny taught me how to make. I was 11 y/o. Still make it to this day.
Oh yeah! This is a staple in Mexican families. Brings back memories of mama's cooking. Heck, she even made LEFTOVERS taste delicious!!
Rick Bayless has such an effortless way of making everything look easy. Seeing him in action in Chicago would be amazing, especially with a tour of his rooftop garden.
I've made several things from Rick's videos. I would say that they can be tedious and drawn out (mole, I'm looking at you) but they're not difficult.
@@mrpiccolo23 When he said he uses Mexican hot sauce is there only one? We have a local Mercado. Thank you very much.
@@michellejackson9289 There are many hot sauces from Mexico. I've seen him use the black (smoked) habenero one from 'El Yucateco'. He has also stated in the taco videos he made in the Frontera upstairs kitchen that he likes 'Valentino' which is a thick red one. I bought some Valentino, but think I prefer the 'Cholula" brand. All available in my local american supermarkets. In a recent video he made habenero hot sauce with the peppers and a carrot.
Beef Picadillo Tacos sounds really good and delicious great to see
you preparing and cooking this awesome taco thank you Rick.
😋🌮🌮😋
God bless you Rick and your family. Thank you for your TV show and TH-cam videos. 😊
Amazing video, Chef. I love how you respect and try to learn more of México cuisine and culture. My mother's family usually makes chicken pidadillo. You Cook the chicken, shred it and then prepare it just like the beef version. We like also to use olives, raisins and sliced and toasted almolds. In the northern parte of Veracruz state we usually use it to fill tamales.
Rick, love the rustic authenticity you bring in your home kitchen each and every week. Appreciate you very much.
Love picadillo ❤
As someone who's Pops designed and built high end custom kitchen cabinetry this kitchen is ideal.
Made this a couple days ago. I think it tasted better after a night in the fridge as leftovers.
I tried it with the tamazula hot sauce which is pretty good but Cholula Chipotle hot sauce makes it even better.
Thanks for the recipe Rick!
Yum! Made this tonight and turned out very tasty! Thank you!
Looks amazing, can’t wait to make some.
Same!!! 😂❤
Sending much love Rick!
WOW GREAT MEXICAN STYLE TACOS SO DELICIOUS. YUMMIEST 😊
Made this last night and it was a BIG hit! Will be making it again soon. Everyone loved the potatoes in the mix so I might add some extra next time. Great meal. Thanks Rick!
It looks delicious!
Looks delicious and also pictured perfect astetictly for Halloween 🎃 😋 👌
Made this today after watching the video! ¡Que bueno!
Looks delicious!
Not food related but I would love to see an interior design tour of his house. Just from what I can see from the videos I think it would be very interesting.
Thanks again.
simple yet delicious
I have had a sweet and savory Piccadillo first at Ninfas in Houston that had almonds, raisebs, apple, mango, cumin, chilis, and just a touch of cinnamon and clove spice. I would love to see your take on this alternative version of Piccadillo and to learn about the difference and regions where the two versions originated.
I made this last week but used roasted Hatch green chiles instead of jalapenos. It was delicious. Though I put more chiles than usual so it was pretty spicy.
Looks tasty!!
I will try in an empanada
Yummy 😋
Prefer Mexican oregano also 👍
OMG delicious.
Hi chef. From nepal 🇳🇵
Looks scrumptious.
Any wood experts out there know what kind of wood those cabinets are? They are beautiful.
Knotty pine
My mother would use left over mashed potatoes. I grew up in El Paso
I make my picadillo more diverse [Cuban influenced], with raisins, capers, sometimes pineapple, canola... and make empanadas.
I've made this with both Impossible Burger plant-based meat and Trader Joe's Soy Chorizo. Both are delicious options for vegetarians. 💚
Sounds lovely and much more colon-friendly than the red meat 👍👍
Chef Bayless, could you do a video for arroz verde por favor?
❤🌮
❤🎉❤
I always love your cooking videos, but I've been curious about the intro music. Do you happen to know what genre it is? It seems underrepresented in the US.
Seemed like might be the same band at the end, I was wondering if they improvise the horn. melodys, but saw they are using sheet music.
How do you address the water that nowadays seems to be added to the ground beef?
Ground beef shouldn’t have water unless you buy it in a plastic bag. The way to avoid a lot of the juices to come out is to have the pan be hot enough so it sears the meat. You can also drain the excess fat from the pan.
is love to listen to you on joe rogan podcast
Hm? … Hey Rick! … Did you -by chance- forget to include cilantro 🌿 in this meal?
Eso lo comemos los Mexicanos, dos o tres veces a la semana 😂 nada nuevo
Whatever happened to never cooking anything acidic in your seasoned cast iron skillet?
Tell your brother skip to be your sous chef 😅
Skip doesn't play well with others
Instead of the oil that you use I would use bacon grease or lard...
Worcestershire sauce IS the English attempt at making Soy Sauce. There's a huge history on how that became a thing - it involves the Portuguese for one thing. Ken Alba did a dead dive on it.
Chef your name and reputation are enough for people to watch your videos not your silly pictures.