I was a caregiver to my vegetarian mother for several years and learned all kinds of ways to fix all kinds of beans. My favorites are black beans and red beans and both tacos and burritos made with them are staples in my house. Those may be breakfast this morning. Tank you, Rick.
I worked Pompano in NYC with Chef Josefina. She is an inventive chef who is both able to work with individual regions as well as cross pollinate ideas. Loved working with her. One of the best chefs I've worked with.
Why am I always hungry after watching these videos? Okay, I actually have both avocado leaves and banana leaves. I know I can make this including the rice and beans. Looks fantastico! Thanks Rick!
Good quality recipes always on point chef Rick. I am Guatemalan and we also use epazote i. Blackjack beans to give that herby flavor, either way I have always appreciated your attention to detail and love for Mexican cuisine
I have started growing my own Gigante beans and am harvesting them now. Huge and white, they are so creamy when cooked. I thought they were Greek but they're originally from Mexico.
I confess that I am a "chilango," but if there are iconic dishes that every chef mexicano, it needs to include a more diverse listing, with dishes from outside the center, more from provincia. I am partial to the kitchen from Veracruz, but I am certain there are other from other regions.
This is one of the most American kitchen friendly episodes I’ve ever seen, and I’ve been a fan for 2 decades. I got to get cooking. Thank you chef!
I always say, you can tell how good a Mexican restaurant is by how their beans taste
And you're smart.
If a restaurant can't properly prepare beans then the rest will be bad as well
I totally agree
I was a caregiver to my vegetarian mother for several years and learned all kinds of ways to fix all kinds of beans. My favorites are black beans and red beans and both tacos and burritos made with them are staples in my house. Those may be breakfast this morning. Tank you, Rick.
Rick, I really liked this visit with Josefina...
Rick's 'frijoles refritos' using white beans and his 'emergency' bean taco have both become weekly staples in my refrigerator.
Places all over the US, generally in little taquerias in the back of tiendas, are now serving suadero tacos
I worked Pompano in NYC with Chef Josefina. She is an inventive chef who is both able to work with individual regions as well as cross pollinate ideas. Loved working with her. One of the best chefs I've worked with.
I finally found beans I actually like. I’ve never liked beans until I ate at a local restaurant near me that specializes in pollo asado
All of your videos are so in depth & educational like docuseries love it
Educational Television/PBS at its best.
Looks delicious!
This was my Christmas dinner every year when I was younger. This brought back great memories.
I love beans!
That barbacoa... good lord 🤤
Amazing ❤❤❤❤as always, great videos, and like always thanks for making me hungry haha
Why am I always hungry after watching these videos? Okay, I actually have both avocado leaves and banana leaves. I know I can make this including the rice and beans. Looks fantastico! Thanks Rick!
What a great videoooo just beautiful
Gracias Ricardo!
My man has a stash! He's full mexican now
Good quality recipes always on point chef Rick. I am Guatemalan and we also use epazote i. Blackjack beans to give that herby flavor, either way I have always appreciated your attention to detail and love for Mexican cuisine
I have started growing my own Gigante beans and am harvesting them now. Huge and white, they are so creamy when cooked. I thought they were Greek but they're originally from Mexico.
Beans are pretty great I have to agree
Awesome !!
I can never find epazote even in San Diego so I have to grow it myself.
Narrating just like tv!
I confess that I am a "chilango," but if there are iconic dishes that every chef mexicano, it needs to include a more diverse listing, with dishes from outside the center, more from provincia. I am partial to the kitchen from Veracruz, but I am certain there are other from other regions.
An afterthought here in NYC
Which brand of slow cooker is that?
No rinsing of the beans?
Ok Rick, this is the second female Mexican chef that I just find so sexy. Keep em coming! And oh yeah the recipe is fire!!! As my kids say.
🦝
Chef ….clean them beans bud. It might be heirloom, organic and all that …but it’s still a agricultural product. You got to clean it.