Episode 1107: Baking Up Comfort, Rick Bayless "Mexico One Plate at a Time"
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a whirlwind tour of the peninsula. The pair of Oklahoma-born, Mexico-obsessed chefs begin their journey with a conversation in Hunucmá, where Dona Lupita serves home-cooked meals at the kitchen table of her family’s cocina económica. Though the Yucatán is not known for its bakeries, David brings us to the rustic wood-burning ovens at Panadería Liz in Merida. Then it’s back to the gorgeous kitchen at Los Dos Cooking School, where David makes a pan of buttery, indulgent hojaldras - a sweet-and-savory pastry stuffed with ham, cheese and chile and dusted with sugar. Inspired by all of the homey comfort, Rick makes a nourishing frijol con puerco and a hojaldra all his own.
Episode Recipes
Yucatecan Black Bean Dinner: www.rickbayles...
Puff Pastry With Quince And Cheese: www.rickbayles...
The official Mexico: One Plate at a Time cookbook: rickbayless.sh....
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Loved it when Dave said "our food" loved that, it's not foreign food, it's his.
Can’t believe Rick’s videos don’t get more attention. You can see the work and passion that go into this. But the fans that love it really appreciate it.
Rick,
You inspire me to learn more authentic recipes. I’m thoroughly enjoying your website and recipes.
Thank you for teaching me new tricks!
Me too!
Christ. I have fallen into a rabbit hole. And I can't get up. And it's Glorious. Thank You Mr. Bayless!
Many years of watching you.... Sneaking into your FLA Dis restaurant (to worship)... Thank YOU!!!!!
Wife and I make your Salsas/Guac 3x a week. Thank you!!!!!!!!
Just need to say Thank YOU!!!!
My jaw dropped when you recounted the beans with ham hock your mom made along with cornbread being your favorite because that was my favorite too! I specially asked for it for maybe my 12th birthday. No one else has ever said anything like that before. Amazing.
My mom called these "Cowboy Beans" and we would also have them with cornbread, but also added a splash of vinegar to the beans. It was my favorite meal as a wee lad.
RIP David Sterling.
When I was a child growing up in San Antonio, Texas, my grandfather would take me to different restaurants. One of them was a Mexican restaurant called Karam's. Clearly a Lebanese, Mexican
family. My first taste of Cabrito was from there. And My first lesson about Mexico's various cultural influences.
Spanish and mesoamerica… Lebanese and other cultures introduced cooking techniques. But Mexican food is Mexican!
@@EricM-gm5wz the hell does that even mean? Every culture that brings something to Mexico becomes Mexican but taht doesn't take away from whatever it's roots are.
@@aR0ttenBANANA most important contributors to Mexican culture are mesoamerican natives and the Spaniards.
The Mexican style pork and beans looks extremely hearty and comforting. The hojaldra looked really interesting....kinda like a very large Mexican poptart?? :-) I'm going to try these recipes. Thanks Rick!
still hoping for a refried beans video from you Rick!
there isn't one on your channel currently
Definitely all butter pastry! I will try this recipe! Looks amazing! Thank you!
Libaneses que influenciaron en la comida Mexica, llegaron como refugiados en los 1890 y 1900s
Spanish and Lebanese, who knew? Must get back to Yucatan
Doable!
Which of your cookbooks have the recipes that you put on TH-cam recently?
What is the first dish? Bistec de ???
@12:03, “…we have the orrejas” hahahaha! This guy thinks his Spanish is great. Plus earlier on, he talked about Yucatecan cuisine as if it were his. If that’s not cultural appropriation, I don’t know what is.
As a student of Meso-American culture with a degree in archaeology, I think the use of a Chacmool in a cooking vid. borders on the bizarre. In Aztec examples of this kind of sculpture, it held a stone bowl for the hearts of sacrificial victims! That's enough to make anyone lose their appetite!
I don't think about "witches" being burned alive when eating European food, or plague ridden bodies...
If I can't find epazote at my local market, will it grow out here in the wild west of Colorado?