Rick Martínez Makes Mole Negro | NYT Cooking
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- “I chose recipes that I felt were essential to my Mexican cooking journey - dishes from vastly different parts of the country - whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro: nyti.ms/3SKvpWr
Rick Martínez’s Essential Mexican Recipes: nyti.ms/3rC9t3N
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All the food that’s fit to eat (yes, it’s an official New York Times production).
I'm from Mazatlán, THANK YOU for showcasing how beautiful my city is and loving it as much as I do. Mexico is truly a magical place, and I love when others are able to see it for themselves.
I've been following Rick since before he moved there, and it is truly a lovely city with friendly people and magnificent food.
yeah. Unfortunately there are many Americans who refuse to even consider visiting Mexico. Half of my extended family is very liberal, half are very conservative. Both sides act like I'm talking about vacationing in Iraq or Syria when I talk about how awesome Mexico is
Shhh. Please let's keep it quiet.
Rick's cookbook blew me away. The dude is a gifted writer and he knows how to put a recipe to page so it will work for the average home cook.
Heck yes let this man shine! It's about freaking time someone gives this guy his shot! He is a favorite of mine.
The guy has his own channel.
Food 52 is one of the better Cooking channels. B.A.’s loss is our gain.
I love NYT for making this happen viva la raza!!!!!! Rick is such a great teacher
We love you Chef Martinez!!
I fell in love with mole years ago. My mouth is watering!!!!
How lucky are we? I couldn't think of a better guide to the flavors and techniques of Mexican cooking. Rick, now I love you even more!💖🌈🥄💅
More of Chef Martinez please. This was wonderful!!
Me too--more Chef Martinez, please!
Love seeing Rick on the NYT team! Superstar!
I haven't seen Rick content on my first page in so long that this poping up brought tears to my eyes, I love him so much ♥️😭
I love Rick so much and how much I've learned from him about Mexican foods from many regions!
Beautiful. The subtleties explained perfectly. Glad you use lard. Yass! Respect for the mole!
Rick is always the best
I need to learn how to make this, you have taken the fear out of homemade mole negro. Thank you Rick.
I think I'm going to make this for my birthday dinner now... it looks SO GOOD!
I spent about 6 hrs making black mole via Rick Bayliss, so I’m excited about this!
I loved every aspect of this video. What a wonderful teacher! Loved learning about this dish.
I love your stories, Rick! thanks for sharing them and the great recipes!
My Hispanic heart
One of the most critical steps in the making of mole negro is the toasting of the chiles. It is essential to darkly toast them, but to stop before the flesh becomes carbonized (which yields a bad, acrid result). Because grill temperature and conditions can vary so widely between grills, I would not recommend grilling the chiles for a fixed amount of time. The absolute most control over the chile toasting is affording by dry toasting them in small batches in a 12-inch skillet over medium heat (and by being patient). When the flesh turns from tobacco brown to dark chocolate brown as they are dry toasted (good ventilation is helpful here), the chile pieces can be removed from the skillet and reserved until toasting is completed.
I also have questions about the rinsing of the chiles in water. If the chiles are properly toasted, the chile soaking water ought to have primarily deeply toasted flavors and less bitter flavors, in which case the soaking water is used in the preparation to preserve flavor.
My mouth is watering! Great video!
I legit felt jelly at the tasting! It looks so good ❤❤❤
Question. With the Star Anise....does it nick the blender blades?
I endeavor to find every different Mole'. Not that hard since most everybody makes it different but Mole' negros are the best.
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Just curious how you season the roasted chicken? Just a simple SPG mix?
Looks great! Good insight on the culture and Chiles. Thanks Rick!
Oh wow, I have to try this. It looks amazing and thank you for sharing your story :)
Avocado nails, unique. Sauce looks epic too. BA missed out letting this guy go
gorgeous recipe, cannot wait to try these recipes❤❤
I can't wait to make this!
For those of us that don’t live by good (or any) markets, Is there a good online place to source the dried chilies?
Love Rick
😀😀I did rub the "something else" after dealing with chiles. I almost died laughing when he said it.
'Mole Negro' is my new band name.
I love your content! But what I really want to know is where do u get your shirts? They are awesome!
Rick is great
Thanks for the tip on how to get rid of the burned flavor in the chilies! Not that I ever burned chilies on purpose before lol
What can I use instead of the chilhuacle?
Rick Bayless calls for chiles chilhuacle, pasilla and mulato, and subs in guajillos for the chilhuacles. He says that's typical in Oaxaca because chilhuacles are expensive. This recipe doesn't call for the mulatos.
This is the simplified version?!
I'm going to be "that guy." I chuckled when he said using the chilhuacles was almost like using dried fruits because chile peppers _are_ fruits. Ok, off soapbox.
Anyway. This looks absolutely delicious. I can't make this myself because I can't easily get all of the ingredients. I can order them, but they're prohibitively expensive (on the order of $16 for three of the aforementioned chilhuacles negros). Instead I can imagine its deliciousness...
Oh that looks delicious. I was raised in Texas, so Texican food influenced my pallet very early on. And I'd found it difficult to reproduce until I started following you online and here on YT, especially since you moved to Mazatlan. Not much of a joke, a lot of us older Americans are looking at retirement in Mexico because of the cost of living and healthier lifestyle. Mi Cocina is on my wishlist for whatever gift giving occasion comes up, and it may end up being my xmas present to myself.
Hello fellow Texan! I bought Mi Cocina for myself. I wholeheartedly recommend you get it too. The recipes are delicious, and the cookbook itself is STUNNING! I knew it was going to be good, but I wasn't prepared for how beautiful each page would be. :D
where can i get that beautifl apron?!! also great recipe ;-)
Great video! and LOVE the nails!
Ese cacheton las puede todas, en hora buena ! We need real people, real gastronomical Cheffs
wow - where did you find the chilhuacle negros? I searched all around, and finally resorted to somewhat unsuccessfully growing them! great video
How was mole made before modern electric blenders?
With a mortar and pestle
Dude, Your nails rock!
Love your recipes, you have never steered me wrong. As someone with a nut allergy - Can I leave them out? Maybe you have substitution? All the best🤗
God I love this man
If you want mole, buy "Mole Doña Maria", comes in a glass. I'm sure they sell it in the US. It is very acceptable.
Wtf? Why is this only in 360p??
Can I make beef chili with that mole?
I love mole negro on fries with some crema, cotija, and cilantro.
This is one of those cooking videos where the camera zooms in and you think you're actually smelling the dish.
some serious ASMR going on at 2:39 haha
I'm surprised Rick is immune from toasting chilis. Anyone that grew up in a Mexican house can remember the burn in the back of your throat then their mom casually in the kitchen.
I wanted to see the crew's reactions! 😔
perhaps using a food processor instead of a blender, and then not adding the entirety of the chicken stock--i.e., making a paste instead and frying that as you might with thai chili paste, and then adding the chicken stock would make things less messy?
I respect to everyone who were involved in this, Seriously the best piece that I' ve ever seen on TH-cam, HATS OFF TO WELL ALL ! LOVE YOUR VIDEOS!! 💖❤😒😊💖
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Who's the guy on the left at 11:09? He's cute
MOLE WHAT!
I thought this said Ricky Martin at first. Now I want that.
We Italians invented tomato sauce
Bc we Mexicans practically raised and invented those kind of tomatoes, and after that Spaniards took them to Europe 😂
🤯
It looks sooo good. he should've made some sopita de arroz to go with it though 🥲 my favorite part of mole is mixing (more like drenching) the mole sauce with rice 😋
Oh man, I guess I'll keep ordering mole from restaurants, too much work lol
I pity the nuns that had to make this up at the spur of the moment for the Pope's visit to a mission in Oaxaca.
I’m glad he covered the nails because wearing nail polish is restricted in the kitchen, also keeping them clean and trimmed bc that’s what all taught to get your food handler’s certificate. Even at my school they’re strict on that
Nerd
@@chelseajupiter2103 appreciate it, at least I’m smart
@@chefdavidrivoli lol. Good comeback
He's cooking in his own home...
What did you call me?
the dry chillies were charred then washed theen rehydrated theeen cooked theeeNN blended THEN fried omg no that is too much work. I'll just order it. Somethings I do not need to make at home.
Yo solo veo los videos de este dude para downvotearlo
Wow, that looks disgusting.
No sabo ass, how does this pocho even get around ?
Oh no, another mexican recipe destroy by Rick. Those chilis are burnt. Period.
No offense but I am making this not the colonizer from Chicago's version.
Welcome to NYT 🎉
For a flavor reference:
Rick Bayless won Top Chef Masters with a black mole. He ripped a French mother sauce with it. Properly made mole is a flavor force to be reckoned with.