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@Masienda
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- เผยแพร่เมื่อ 29 ก.ย. 2022
- We are back in the test kitchen with Jorge Gaviria, founder of Masienda and author of the wonderful new "Masa: Techniques, Recipes and Reflections on a Timeless Staple."
This time, we're making on the world's most mouthwatering, simple foods: Quesadillas de Flor de Calabaza (squash blossom) from masa harina.
If you want to go deeper in your explorations on masa, Rick says Jorge's new book (linked below) is "the best that's ever been written on the subject." Make sure to check out Masienda's TH-cam channel too!
* Buy the book: amzn.to/3OwMrp2
* Masienda on TH-cam: / masienda
* Masienda website: masienda.com
I have a dear friend who grew up in New Mexico and is of Mexican descent, who told me an interesting personal story. When she was growing up, her mother used to make her grilled cheese sandwiches. When she went to college in the Midwest, one day they served something in the cafeteria that they called "grilled cheese sandwiches," but she did not recognize them. She later leaned that what her mother called grilled cheese sandwiches were actually quesadillas which, of course, are nothing more or less than grilled cheese sandwiches made with tortillas. Well, whatever one calls then, they are delicious.
I read your story, it’s cute. BUT I WOUNDER ABOUT YOUR NAME & photograph? ARE YOU RELATED TO THE GREAT ACTOR THAT IS NOW DECEASED? GONE TO HEAVEN WE PRAY🙏
I adore Rick Bayless, almost as much as I do his cooking.
Skip Bayless is better
@@rm7588 not!
Thank you for honoring our food and giving it the respect it deserves 👏 bravo!
This is the most delicious looking book advertisement I've seen in my life.
p.s. This would have made a WONDERFUL hour long episode....!!
I used to make tortillas by hand, but my arthritis is becoming harder, love the tortilla maker.
Thank you❤
I do grow my own corn, nixtamalize it and grind it on a stone metate. Nothing compares to tortillas made fresh this way.
I guess you could say this is a Mexican grilled cheese several levels up! Those tortillas look very tasty, it all looks wonderful. Thanks Rick!
Awesome video, would love to see more of you and Jorge so excited about masa and Mexican cuisine!
Oohhh yummy, I want that cookbook!!!!! Thank you Rick 💝💝💝💝 I love everything you share!!!!!
Yummy !! Me encanta las quesadillas de flor de calabazas son deliciosas en Guerrero tambien las hacemos asi y serraditas como empanadas con mucho quezo su epazote, flor de calabaza me encantan con una salsa de Chile puya y arbor tatemada omg son deliciosas.
Quesadillas are often eaten for dinner, which is a lighter meal in Mexico. Cereal, often called "cornflakes" no matter what kind of cereal it is, is also more of a dinner food.
Corn flakes were good anytime of the day. Especially when you let them soak. Drain the milk and sprinkle some sugar. Then you’re chewing down and really masticating instead of more like drinking soup. ;)
OH MY GOSH....I'm in heaven with the notification of this video. I hurt my back a bit and just got nestled in with my heating pad and HERE's a TREAT !! But it's painfully short....this one would have made a wonderful hour long episode! Waaah.
Rick Bayless is the best, loved watching him on PBS with my pops on sundays -hes the best Bayless also 🥃👍🏻🇺🇸nixtamalized tortillas and what my nanni would call cucutziele(squash blossoms)yum
Must get this book! Love corn tortillas…the good ones! Must try to find all them ingredients….should be easy here in California
Love it!!! Thank you Gentlemen! 🍻 👊
Looks delicious!
Great reason to grow squash and pumpkins.
Prettiest quesadilla I ever saw.
Great episode. Please have more guests.
Thank you
Looks like a plan ! 😊
Wow! Yummy!
delicious
Omg- remind me my grandmother’s cooking
Not sure if you said it, but which areas eat blue corn? I was on a trip once from Queretaro to somewhere nearish Mexico City, (I don't know where but it was a food radiation plant, I think) and we stopped at a town that sold food in blue tortillas. There were lots of pine trees and houses made of wood, didn't feel like Mexico. lol
Can you come make some of these in Seal Beach CA this weekend? I have plenty of tequila
Yummy
Yummalicious
Yum
More please
OMG! Those must be delicious! I had some with huitlacoche years ago that I'll never forget.
Made my mouth water! Don’t like epazote but otherwise, add some really spicy salsa and I’m back to my childhood. One critique- comal is not hard to pronounce at a close approximation. How can you write a book on masa and not do better with the language, especially comal where masa is at its best.
Excellent. Where can I find the Masa Book?
* Buy the book: amzn.to/3OwMrp2
* Masienda on TH-cam: th-cam.com/users/Masienda
* Masienda website: masienda.com
In my understanding a soft flexible corn tortillas is not " goog" quality and dry " bad." Corn tortillas are only soft and flexible at certain a temperature unless it has additives to preserve the soft texture. Its just the science within the food.
🥑
Mmmmmmm
How were tortillas made before plastic? Is there a way to use a press without plastic?
I was thinking parchment paper or wax paper?
You would press and juggle the dough with your hands, kind of like a little pizza. I know this because my grandma sold tortillas for a living 50 years ago
Some Mayan people still make tortillas by putting the dough onto a piece of banana leaf( no press) then they rotate the leaf with one hand and the other hand pats the masa until a perfect tortilla is form. Is a lot of work but they make it look so easy.
En México existen las originales tortilleras manuales y de diferentes modelos, hechas de hierro, por el peso del hierro forman unas tortillas excelentes, en la actualidad hay también de madera.
Amigos desconocen mucho del México genuino.
🥰😋
@Rick Bayless ±𝟭𝟰𝟳𝟵𝟯𝟭𝟳𝟰𝟬𝟲𝟭 I LOVE YOUR RECEPES, YOUR FOOD AND I WATCHED YOUR SHOW ALL THE TIME. TENDER “SALUDOS” TO YOUR WIFE & DAUGHTER🙏
where do I get the book?
* Buy the book: amzn.to/3OwMrp2
* Masienda on TH-cam: th-cam.com/users/Masienda
* Masienda website: masienda.com
I prefer grilled ham and cheese...BUT some chorizo will cover that ! O, talvez, chuleta ahumada corta fino ;-)
Jorge looks and sounds like Alan Alda when Alan was young.
What kind of cheese is best here?
Oaxaca or chihuahua
Oaxaca
Whatever melting cheese you have in hand. Oaxaca or quesillo is kind of the default, but you can use Chihuahua for a more acidic flavor and, a fresher acidic one would be adobera. I personally have used sharp cheddar and panela and both were amazing
I appreciate your style of teaching/sharing!
Also., whether you've thought about "past" lives before or not, metaphysically speaking., I've no doubt there's a reason behind your awareness's preferences towards Hispanic culture and cuisine., maybe a life lived as a Conquistador that fell in love upon seeing the "new" world for the first time??
For a "white" guy, I have a personal connection not only with refried beans and flour tortillas, but with pasta and Sunday gravy as well, that more likely than not, stemmed from prior experiences in other lifetimes.
If "god " is an 🥚 then "we" are nothing more than beams of light projected through numerous lenses stemming from that singular source that was just recently fertilized from within a higher vibrational plane of existence.
A soap opera arising from out of One's subdivided conception.
He even has the conquistador pointy beard goatee
@@cecilyerker didn't even notice 🤣✌️
Which is more flavorful, white corn masa or yellow?
To me they taste the same. But the blue corn is more nutritious.
yellow.
master rick and morty lol
Mass book top notch but might be too technical for me. I don't want grind corn to make masa. Organic is the only way to go. Due to processing masa has no harmful Lectins. Cookbook is great for more creative ways to make tacos, tostadas, and all. So many individuals think their cooks or chefs by cooking the simple way rather than tasty, delicious, and tasty. Anybody know of a good Mexican pastry book or pan de dulce?
There has to be a non toxic alternative for the plastic 😢
3:14 Uncaress?
To Rick's guest: Please do not let a child eat this raw! Per food safety experts cooking is the only way to be sure that foods made with flour or grains are safe. This is because raw grains and raw flours are not intended for human consumption as-is, as they have not undergone a “kill step” (such as boiling, baking, roasting, or heat-treating).
The corn is boiled in the nixtamalization process.
Masa harina is the dehydrated masa that was made from soaked and boiled corn kernals, it is not raw flour like wheat flour.
Why is the guy who wrote a book on masa not even Mexican lol he white af he seems like he’s not very knowledgeable on their culture either smh, at least Rick is very knowledgeable about their culture and always pays homage
Seems pretty knowledgeable to me.
Where are the Mexican people who wrote a book on masa? Why didn’t y’all write it first? Did you not think it was important enough? Lmao you’re literally mad because he thought of it first 😂
Why do you think he is not Mexican? He may be. His name sounds Hispanic Jorge Gaviria. Love Rick
@@cecilyerker there’s prolly plenty of Mexicans who wrote the book on masa, they just don’t have American publishing companies to push their books, and he speaks like a white valley boy lmaaaaoooo you can tell rick is so much more experienced and knowledgeable than he is, they are just putting him on here to promote a book, culture appropriation at its finest smh
His name is Jorge Gaviria, he's Latinx, and he founded Masienda; a company that direct sources corn from small growers in Mexico to support their communities.
But other than those mistakes, you got everything right. 😂