Wonderful content, as always Rick! So many of your recipes/stories, are loving "reminders" of one's family/friends, specific events, chapters of one's life, and treasured memories melted into one's mind, tummy, and heart. Food, just seems to be the most, and best, common catalyst, to transport one back in time, when we sat together, eating treasured homemade foods, laughing with, AND at one another. Your attention to authenticity, respect, and reverence, to traditional Mexican cuisine, shines through in your books, videos, but most importantly, through your words-discriptions-facial expressions. You genuinely love what you do, and it shows. I for one, really appreciate that, Rick. I'm certain, i'm not alone. Thank you- Paul.
Rick, there mst be several variations of bunuelo dough. My mother used to make these every Christmas and New Years. They are what you might call labor intensive. Mom would tell about women in Sonora stretching both flour tortillas and bunuelos much like pizza dough by hand. Mom didn't do that. She rolled them out very thin and then fried them. Served with peloncio sauce for dipping and sprinkled some with a mixture of powdered cinnamon and sugar my favorite way. Sure miss these wonderful treats thanks for the video. By the way for those reading this Rick and I will tell tou that wonton dough isn't bunelo dough.
I'm fortunate to have a Mexican market very near me. I bought the ingredients yesterday, including real lard. I'm making this mole today to save for our Christmas. My daughter, granddaughter and myself are making tamales next weekend - your recipe. Thanks for sharing this great video.
I messed up the masa, mixed with my hands, had no idea it needed some air. Was so disappointed and didn’t know what I did incorrectly. This is very helpful!
Mr. Bayless, deglazing the fond on the bottom/sides of the pan, all you have to do is scrape it off the walls and into the food. Cover the pot briefly to allow steam to develop and soften the fond. That is part of the secret to capturing the flavors. 👨🍳🍳
@@arickmccance3972 He’s never made one. I want a recipe coming from him, especially since he often gives advice for using substitutes or doing laborious tasks more simply.
Rick, I know you get your lard from a source that you have cultivated over the years. I'm looking for a source of good non hydrogenated lard. I saw a ad for South Chicago Packing would the be considered a worthy source? Ihave followed you for year and I am myself a retired chef and appreciate you wisdom of the culinary realm particularly the cusine of Mexico. Thank you.
Shout out to you Rick and team!!
Wonderful content, as always Rick! So many of your recipes/stories, are loving "reminders" of one's family/friends, specific events, chapters of one's life, and treasured memories melted into one's mind, tummy, and heart. Food, just seems to be the most, and best, common catalyst, to transport one back in time, when we sat together, eating treasured homemade foods, laughing with, AND at one another. Your attention to authenticity, respect, and reverence, to traditional Mexican cuisine, shines through in your books, videos, but most importantly, through your words-discriptions-facial expressions. You genuinely love what you do, and it shows. I for one, really appreciate that, Rick. I'm certain, i'm not alone. Thank you- Paul.
You have to love a man brought to tears by Mole. You are a gift to us all Mr. Bayless.
Rick, there mst be several variations of bunuelo dough. My mother used to make these every Christmas and New Years. They are what you might call labor intensive. Mom would tell about women in Sonora stretching both flour tortillas and bunuelos much like pizza dough by hand. Mom didn't do that. She rolled them out very thin and then fried them. Served with peloncio sauce for dipping and sprinkled some with a mixture of powdered cinnamon and sugar my favorite way. Sure miss these wonderful treats thanks for the video. By the way for those reading this Rick and I will tell tou that wonton dough isn't bunelo dough.
Great instructions with memorable stories with the lesson. Thank you so much, Chef. 😊
Wow! Have recently been viewing your channel! Great teacher 🙏.
Love boñuelos
I'm fortunate to have a Mexican market very near me. I bought the ingredients yesterday, including real lard. I'm making this mole today to save for our Christmas. My daughter, granddaughter and myself are making tamales next weekend - your recipe. Thanks for sharing this great video.
I messed up the masa, mixed with my hands, had no idea it needed some air. Was so disappointed and didn’t know what I did incorrectly. This is very helpful!
Bravo 👏
RICK 💖💖💖
thank you!!!
Mr. Bayless, deglazing the fond on the bottom/sides of the pan, all you have to do is scrape it off the walls and into the food. Cover the pot briefly to allow steam to develop and soften the fond. That is part of the secret to capturing the flavors. 👨🍳🍳
Loved this so much!
Thanks.
Hi Rick. Could you include *Romeritos* for a future video? That’s also a must for a Mexican holiday feast.
Google it🤯
@@arickmccance3972 He’s never made one. I want a recipe coming from him, especially since he often gives advice for using substitutes or doing laborious tasks more simply.
@@arickmccance3972no sh*t Sherlock. He clearly wants his advice, not Googles
Rick, I know you get your lard from a source that you have cultivated over the years. I'm looking for a source of good non hydrogenated lard. I saw a ad for South Chicago Packing would the be considered a worthy source? Ihave followed you for year and I am myself a retired chef and appreciate you wisdom of the culinary realm particularly the cusine of Mexico. Thank you.
47:27 I would add the rest of the broth to the blender first to get all that goodness of the sides of the jug.
Who the heck asked ya
👍👍👍
Me acuerdo cuando mami hizo solo una vez en su vida bunuelos del cielo y eran tan ricos como su nombre.
How large is the Dutch oven that you always use that blue one? How many quarts?
Chef, you should come out with another book. A cocktail book. Include your mango mojito!
Is the sponge also called poolish?
Could you use dates instead of raisins?
How about tacos al pastor
Bacalao is eaten with bread, never with tortillas, but is your choice