ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2022
- Rick Bayless and Jorge Gaviria share a favorite food: quesadillas de flor de calabaza (squash blossom) straight off the comal in Oaxaca. In celebration of Jorge's book MASA, the duo make the classic dish using Masienda's masa harina.
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I finally received your long-awaited book today and have already browsed through it a bit. I absolutely love it!
All the expert knowledge. The level of detail. The beautiful pictures and explanations. For corn enthusiasts like me, it's like the New (Corn-)Testament!
It's really not easy to find good information about this topic here.
Where is everyone hiding? You deserve so much more viewers!
Greetings from Austria.
Thank you for this amazing review!
Rick Bayless is the real deal. This is a wonderful video + those quesadillas looks amazing.
We agree! Thanks so much for watching!
Greetings from Australia! I am waiting very patiently for your Masa book to arrive, can't wait.🌽🌽
Thanks so much for ordering!
Thanks for your congenial tutorials!! Very reassuring and this one helped me finally get the pronunciation of Oaxaca straight!⭐️⭐️⭐️⭐️⭐️
So glad you found it helpful!
Good helpful descriptions. Great stuff 😍
absolute masterclass from the legend Rick Bayless
Agree! Thanks for watching!
I’m ready to try this masa! Those quesadillas look so yummy!❤
They're SO good!
Dank foods. Nothing better than some corn tortillas made from heirloom corn.
That's our motto
Mouth-watering!
It was!
Thank you for sharing this! I just order the tortilla press and the masa ❤
Thank you for your support! Hope you enjoy!
Thanks for the video! Didn't realize you had a book out. Definitely something I need - I'll be ordering shortly.
Please do! Thanks for your support. If you order direct from us (masienda.com/products/masa-book) your copy will be signed and ships free.
@@Masienda i did shortly after my post and already have it. Thanks for getting it to me so quick! Looks like a great book!
Hope you enjoy!
Regarding the comment about the presses not all being the same, some requiring turning the tortilla. I was able to adjust mine by closing it with a chopstick close to the hinge. It took a few tries as I went slow. Love love the press.
Great job on these videos!
Great tip!
The first time I had a quesadilla was with corn tortilla . I have always made them with corn. Oaxcan cheese chorizo pico de gario.
yummm
Thinking of purchasing the book soon, however is it available in Spanish and ebook as well?
Thank you! It is available in ebook, Spanish edition coming (hopefully) in the near future
I wonder if you can use a pizza stone on the stove top to get similar results to the Oaxacan comals?
Thank you for your question! We do not advise using a pizza stone on a stove top as often times the direct heat from a burner can cause a thermal shock to the stone, fracturing it into pieces. We're glad to share that comales de barro (clay comals) will be available on Masienda.com in time for the holidays. If you haven't done so already, please feel free to sign up for the waiting list by adding your email to the "notify me" field here: masienda.com/collections/all/products/traditional-comal?variant=42208044253333.