I made this and it is absolutely beautiful. The plain heavy fried tortilla superbly contrasts with the light bold salad interior. It has everything: The sour, the spicy and the plain. Ingredients are easily customizable although I recommend keeping the inside somewhat sour for that excellent contrast.
one of the staple face grimaces of bruno (and a very successfull one) is when he smiles and then he just freezes and switches to serious. this vignette is in many of his videos and it never fails to make me laugh. as of the recipes and the aesthetics? top notch, yet doable by the average home cook and this is what counts! salutations chaleureuses d' amman cher bruno.
I not into fried food either unless its coconut shrimp or beignets. I must taste this refreshing roasted salsa and creamy avocado wrap in a crispy shell. Your word: Incredible!
This recipe is so accessible. This is something I can do for my family! Often times your skill can be intimidating, but this is basic enough to do whenever I need to impress my friends. Thanks for the video!
You can rap anything in Tortilla and fried it the result will always be yummy ! I usually make grilled chicken with mayonnaise and lettuce rap them in tortilla then fry them , it is also very delicious ! Would love to try your recipe , sadly avocado is not always available in here :( thank you for the amazing recipes ^^
Yum!!!! That crunch.... when you bite it! I am Mexican and I have to say.... this is not traditional but who cares! It looks delish! I am gonna make it;)
@@BrunoAlbouze No doubt. Not implying you have to, it just is a superior way of for having any kind of tortilla. Especially since you live in Southern California.
Bruno, I love the work that you do! While watching this video, I noticed that you mentioned feuilles de brik as a gluten free alternative. Unfortunately they are made almost entirely with wheat and are therefore not a good substitute. I would suggest corn tortillas or may be vietnamese rice paper wrappers.
For the Jalapeno, you can remove the "veins" of the pepper and seeds of course, and it won't be spicy... this way you can use more, for more jalpeno flavor, without the spiciness...
Salut chef, tu pues la méditerranée à fond de cale C'est un plaisir de d'appliquer tes recettes à ma façon . Tu me rappelles ma mère cuisinant ses poivrons et aubergines sur un feu ou un kanoun. Félicitations pour ta cuisine Française personnalisée et bonne continuation. Azdine de Marseille.
Mr Bruno, please come to Southwestern New Mexico and learn what there is to know about green chile. I come from a long line of restaurants in the family and can show you and introduce you to industry experts.
Ça a l’air super bon comme d’habitude ! Reste plus qu’à nous donner la recette des tortillas ! Pourrait-on aussi utiliser des feuilles de brick à la place ? Ça permettrait de les passer au four plutôt que dans la friture.... Qu’en dîtes-vous ?
Je retire ma question : la réponse est dans la liste des ingrédients sur le site ! J’ai trop hâte d’essayer cette recette ! En plus, c’est plein de couleurs !
It would not get the same crispy-ness. Pretty sure you’re trying to cut calories so you could pan sear it like a burrito. Just won’t have a crunch like A fryer.
Next deep fry episode i vote for dauphinois potatoes, the pate a choux version. The right amount of fat in the potatoes and pate a choux mix..? I am inconsistent at them. But those bad boys are incredible when done right
It's not an insult, Gordon Ramsay has a series of videos where he always concludes like "peanut butter and jelly sandwich: done". Sorry you got offended because you didn't get it
You deserve more subscribers at least one million! I wish you to get one million subscribers very soon 👍👍👍👍👍👍
I really like the way u change ur expressions on 1:12 .
@chit ?? even if he was putting on a face that doesn't mean he's a psycho.
Finally a Bruno Albouze recipe that I can actually make. :o)
Heheh indeed
Lmao
Still true 2 years later!
I made this and it is absolutely beautiful. The plain heavy fried tortilla superbly contrasts with the light bold salad interior. It has everything: The sour, the spicy and the plain. Ingredients are easily customizable although I recommend keeping the inside somewhat sour for that excellent contrast.
You are not only a excellent chef, you are also a perfect actor 👏👏
😮 wow my family are going to love these! Thank you I love your recipes, have tried several 🤗❤️
Bruno, thank you.
I love everything you are doing here, so refined and elegant is your cooking.
I also tried many of your recipe ... delicious.
one of the staple face grimaces of bruno (and a very successfull one) is when he smiles and then he just freezes and switches to serious. this vignette is in many of his videos and it never fails to make me laugh. as of the recipes and the aesthetics? top notch, yet doable by the average home cook and this is what counts!
salutations chaleureuses d' amman cher bruno.
First time watching Bruno’s channel. It’s hilarious and his voice is that of a Telenovela lol. My new favorite channel
I not into fried food either unless its coconut shrimp or beignets. I must taste this refreshing roasted salsa and creamy avocado wrap in a crispy shell. Your word: Incredible!
What I like about Bruno’s recipes are that they work e.v.e.r.y time
Thank you Bruno ❤
I just tried these crispy salsa avocado roles an it is so extremely delicious! Thank you so so much! I love watching your videos!
Looks delicious and easy to make, will try this my family will love it. Thank you for sharing
This recipe is so accessible. This is something I can do for my family! Often times your skill can be intimidating, but this is basic enough to do whenever I need to impress my friends. Thanks for the video!
Nice easy and simple I might add chicken or beef to it but awesome dish anyways chef.
Отличные рецепты , вкусно готовите еду, да и рссказываете вкусно. Постараюсь повторить! Спасибо вам!
can we just take a minute to appreciate the sexy voiceover on this food porn
you are obsessed with porn 😂😂😂 you must check this anime shokugeki no soma
Perfection, I know what I’m having for lunch tomorrow 😍
Just made it. Didn't fry it tho we ate it as is and damn it's good. Thank you again for another great recipe
Another creative and delicious treat! Waiting for the recipe on your website, but I thank you for sharing your amazing delights!
You can rap anything in Tortilla and fried it the result will always be yummy ! I usually make grilled chicken with mayonnaise and lettuce rap them in tortilla then fry them , it is also very delicious ! Would love to try your recipe , sadly avocado is not always available in here :( thank you for the amazing recipes ^^
..I don't normally comment; but when you sliced it in half for display, I paused the vid and stared at it for a minute...that looks Good
Hi Bruno. I have tried your fried burrito salsa. It came out super good full of flavor. You are really artist and creative chef.
Love this, will try my own, 😊
With Salsa music on 😁
Do you recommend wrapping and storing in the fridge for a few hours before frying so that it becomes nice and tight to maintain shape in the oil?
I made this last night and it was lovely. Definitely a recipe I’ll keep coming back to.
Bruno, you make everything soooo yummmelicious. Thank you
Yum!!!! That crunch.... when you bite it! I am Mexican and I have to say.... this is not traditional but who cares! It looks delish! I am gonna make it;)
love your savory recipes videos!! please more
Bravo mon ami , LA vidéo est très très belle .... et le résultat très bon .... Bonjour de FRANCE mon ami ..... 🍊🌟🍓🍭🍄🍚💖😍🍎
Chimichanga... mx. Saludos haces un excelente trabajo
I don't know why we're whispering but the food looks great!
Bruno, with how easy and superior of a product it is, I'm surprised you didn't make your own tortilla.
Phillip Arpin I don’t have to
@@BrunoAlbouze
No doubt. Not implying you have to, it just is a superior way of for having any kind of tortilla. Especially since you live in Southern California.
My mouth is watering 😋 do you have a restaurant that i can go to in in Paris, while I’m here ??????
Bruno, I love the work that you do! While watching this video, I noticed that you mentioned feuilles de brik as a gluten free alternative. Unfortunately they are made almost entirely with wheat and are therefore not a good substitute. I would suggest corn tortillas or may be vietnamese rice paper wrappers.
Dear Bruno
Will make this today! Cant wait :) Is 30 Minutes time for chilling them in fridge is fine?
Excellent sir and really easy 👍👍👍❤
Puro saborrrr, lleno de vitaminas . de colores . Un bodegón de Gauguin
Recipe is great. Just add some refried beans, rice and sour cream for a complete pallet and deep fry it.
It’ll stand out different
I now know the proper way to make a sandwich wrap. Thanks Bruno!
Beautiful. Will definitely try this.
Looks so yummy! Thanks Bruno!
J'adore tes recettes merci Bruno 🍏🍎
He's so funny and everything always looks so precise and delw
J adore vos recettes/ tout a fait fantastiques/
For the Jalapeno, you can remove the "veins" of the pepper and seeds of course, and it won't be spicy... this way you can use more, for more jalpeno flavor, without the spiciness...
Hello Bruno! Love your cooking channel. Do you have any favorite fusion cuisine recipes that you care to share?
Also called: Chimichangas
Bruno you are a legend 💪
Thank you very much chef for your reply 💐💐
I don't like fried foods either, I have an air fryer, I am going to try brushing the tortilla in oil and using the air fryer.
Making this!!! Thank you
Salut chef,
tu pues la méditerranée à fond de cale
C'est un plaisir de d'appliquer tes recettes à ma façon .
Tu me rappelles ma mère cuisinant ses poivrons et aubergines sur un feu ou un kanoun.
Félicitations pour ta cuisine Française personnalisée et bonne continuation.
Azdine de Marseille.
I think I would much rather have it pan seared than fried, but it looks delicious. I will definitely gives this a try...just not fried.
Magnifique. Merci Chef :-)
Ces vidéos son des trésors de connaissances merci
Omg, I do love tortillas!!!
Mr Bruno, please come to Southwestern New Mexico and learn what there is to know about green chile. I come from a long line of restaurants in the family and can show you and introduce you to industry experts.
It taste much better if You add ground beef ,mmmmmmmmm yummy.
Ça a l’air super bon comme d’habitude !
Reste plus qu’à nous donner la recette des tortillas !
Pourrait-on aussi utiliser des feuilles de brick à la place ? Ça permettrait de les passer au four plutôt que dans la friture.... Qu’en dîtes-vous ?
Je retire ma question : la réponse est dans la liste des ingrédients sur le site !
J’ai trop hâte d’essayer cette recette ! En plus, c’est plein de couleurs !
Chef, instead of deep frying it, can I brush some avacado oil on the burrito and air fry it using an air fryer?
Instead frying can we bake but I like this recipe thanks 💐
It would not get the same crispy-ness. Pretty sure you’re trying to cut calories so you could pan sear it like a burrito. Just won’t have a crunch like A fryer.
Une tuerie 😋😋😋😋
Next deep fry episode i vote for dauphinois potatoes, the pate a choux version. The right amount of fat in the potatoes and pate a choux mix..? I am inconsistent at them. But those bad boys are incredible when done right
This guy is the culinary Jeane Claude Van Damme
“I’m not a baby”...-B.A. looks awesome bruno thanks
Aww yeah seems like what me as a bachelor would try. Deep fried goodness
Juste pour cette recette j'ai failli avoir une amende , j'adore !
Hola Bruno,
Can these be frozen? thank you for the recipe
Also, when are you opening your bistro?
No it cannot be frozen 🥶
👍👍👍gorgeous !
Awesome, thank you for sharing!
Now I wanna eat a chimichanga
Some oof bastted dislike wf what problem with them......chef ur food iis too guud ....i loovvee urr smile
Menarik.... Iike it....
Now that’s my kind of healthy! 😂😋😂
could you recreate Deniz Karaca's Passion for Caramel Tart?
This beauty needs lemon confit)))
Amazing, thank you. BTW, heirloom is pronounced with a silent "h" :)
روعة روعة روعة شاف 👍👍👍👍👍👍👍
😍😍😍
Awesome
Chef where can buy your book
😋😋😋😋😋👍👍👍👍👍👍
"Crispy Salsa Avocado Roll: done" - Bruno Ramsay Albouze
somehow that's an insult …. I never once seen Ramsey cook in detail and difficulty like Bruno , ever
Please no. That's an insult.
It's not an insult, Gordon Ramsay has a series of videos where he always concludes like "peanut butter and jelly sandwich: done". Sorry you got offended because you didn't get it
@@vizigr0u At this point...its better that u just shut up
@@TEMUJINARTS No, he's right, you're an idiot for not getting it and he does not need to shut up.
Woooooooooooow!!!! Excelente
Damn this looks amazing
I told you, you’re the best 💕💕🥀🥀🥀
Wow... Bruno... Fantastic
Yum!
Store bought tortillas?
yup, organic and very good
Done, done and done ! Yum
1:24 at fist I thought the onion cutting was blurred out because it was too sexy, but then I saw the text "follow me on Instagram..."
The most entertaining chef....
I really like it it s look very yammy
Super Yum!!!!!!!!
Amazing!
And gluten free?
👌👏
Muy bueno
Love watching you