Ahhh, what’s not to love. My appreciation of RB has only grown since his brother made that video ( I had never even heard of Skip 😬 ). His passion and candor are inspiring. His relationship, or lack thereof, with his brother is not that rare. Families are complicated and nobody ever sees the full picture, including members of that family. I thought that Skip’s video was sort of a love letter to his younger brother, after years of maturing and reflecting. I also understand that while you may love your sibling very much, sometimes it is extremely difficult and uncomfortable to attempt a relationship due to past resentments and different experiences. You may also feel that you have nothing in common. I wish them both continued success.
It's a shame this man has too much pride not to even mention Skip. Skip talked about him. Reach out before it's too late. You're all about Mexican cuisine/culture. You do realize a huge part of that is family. C'mon man
You just blew my mind. I had no idea they were brothers. Now I can't get Skip's voice out of Rick's. As a Mexican, I have always loved Rick's restaurants, and appreciate what he has done to help give Mexican cuisine the prestige it deserves.
Besides having delicious food, Bayless is genuinely one of the nicest guys you’ll ever meet. Had the chance opportunity to meet him twice and he couldn’t have been more accommodating and genuinely nice.
I haven't met Rick but your words about him doesn't surprise me. I've always felt that he's one of the nicest guys who has so much talent. I appreciate him for wanting to share his talent with us.
Crazy how different he is from his brother (Skip Bayless) but how their different passions led them to the very top of their professions, I find it very interesting
I get the feeling that they resent Skip for abandoning them when he went to Vanderbilt. I also get the sense that Skip remembers the childhood differently than Rick does.
@@zachrizzo6525 I also got the sense that they remember the childhood differently. They need to let all that stuff go. Life is too short. And they're both senior citizens
Gracias Rick. When I first saw you on television years ago I was doubtful. How could this gabacho know what our food was about? But you made me a believer. I’m so proud of what you’ve presented to us. I grew up in La frontera and you haven’t neglected that region either, chicharrones, carnitas, cabeza, barbacoa, all of it. Que Dios lo Bendiga. 🙏
Sigo Rick Baileys hace hace ya varios años, con sus videos en español. Existe algún sitio dónde puedo ver este video en español? Me interesa muchísimo, me encantaría.
I have your first book signed by you & others My husband & I celebrated our anniversary at Frontera Grill in June 1987. We have loved you ever since! Felicidades Rick! 🙏🏼🪅🍾🥂
Rick, I used to watch you on Television when I lived in Guadalajara back in the 80’s, you are so inspiring. I always say, “Rick taught me how to prepare my tortilla chips for chilaquiles.”
Mr. Bayless, From the first show I saw on PBS, I have made Mexican cuisine as you taught. We could not get real Mexican food 30 years ago in New England. I have enjoyed real Mexican cuisine in my home ever since. Countless simple, wonderful meals. One of the most enjoyable aspects of my life. I cannot thank you, and MEXICO enough.
I love how he represented Mexican Food On iron Chef, when they believed Mexican food was beneath them, then here comes chef Bayless, and puts them in there place, by winning iron chef multiple times and correcting they're Spanish, at the same time and triggered them, when he told them Mexican food Is on par with French food
@@thegreenman6216 this was pre colonization. Mezoamerica/spanish fusion food is amazing. I lived in rural mexico for years and also studied formal culinary in USA. The rustic food of mexico has a flavor that is on par with any food in the world
🌶🌽Mexican food is officially considered a cultural heritage of humanity. Mexican cuisine was awarded by the UNESCO (the United Nations Educational, Scientific and Cultural Organization) in 2010.🍅🥑
@@thegreenman6216 in Mexico (mostly Mexico city) we do like horse meat......and donkey, donkey meat I've mostly ate it as chito tho, and horse meat both as chito and barbacoa
Three things about Rick. His voice is so soothing, he's like the Bob Ross of cooking (and that's a compliment), you can hear his passion when he is talking about his craft, and he is authentic. I once saw his show where his cat walked into the frame and I thought "is that really his house?". Yeah it was, not a sound stage, but his actual house. I keep waiting for his phone to ring when he is working. Just a true joy to watch and listen to. His shows have given me the confidence to go into local Mexican Mercados and look for ingredients that I never knew anything about. Thanks Rick!
I see so many similarities between Rick and Skip. I just wish they had a relationship and realize how great and inspirational they both are. Incredibly passionate and enjoying the work they do.
Now I understand why I like Rick and his approach to Mexican cuisine. He approached it like an anthropologist, not as a conman trying to make a quick buck on a whitewashed trend.
I was touched when you said you felt like you were home when you first went to Mexico. Chavela Vargas, born in Costa Rica said, “Los Mexicanos nacemos donde nos da la rechingada gana!”
Wow, I've never heard this quote before, but it rings true for me! Mexicana, born in Pittsburgh, PA! Never knew Mexico was home till I went for the first time in high school... Before then living there for many years after college!
I love you Rick!! First generation Mexican-Salvadorian here, born in Houston. My dad was absent, my Mexican mom worked her butt off and didn't teach me how to cook our food. I tried to observe whenever possible, but it wasn't enough. Grandparents were gone, my tias didn't look after me so I didn't get to learn from them. I turned to your books about ten years ago (I was 26), looking for asado de puerco and tamales recipes and haven't looked back! Every Mexican dish I know how to cook I learned from you, a million thanks for sharing your passion and wisdom with us! You've made a huge impact in my life.
Rick, you arre one of my favorite chefs, and I watch your brother Skip almost every weekday. I think this video had a profound impact on your brother, in that you didn't mention him in your story. I just finished watching his version of his story. If you haven't watched it, please do, even if you have no desire to do so. I think he's trying to reach out to you.
Didn't mention their sister either..this is his story about his cooking career and how it started...didn't even know about him til skip finally said something
I've always considered you a culinary anthropologist, Mr. Baylesss! I love the way you discuss the origin and regional variations on Mexican cuisine. You present it in such a respectful and exciting way that it makes me so grateful to be part of such a rich culture 🇲🇽 🇺🇸 Thank you for sharing your knowledge. ✌️💖😋🙏
You're my mentor Chef! I'm currently in Culinary school, starting late since I was raising 3 little ones by myself. Now, I get to work on my passion and purpose. Thank you for always being so humble
Yes, he is so humble that he calls himself "Rick Bayless", not "Chef Rick Bayless" or God forbid "Chef Rick". Take a page out of his book and after you leave culinary school use your real name and drop "chef". Let your cooking speak for itself. Just remember that there are many, many professions that require extensive training and the practitioners don't have titles like "Chef" and "Doctor". I work in high tech and work with many talented and creative software and hardware engineers, most of who have advanced degrees. We don't call each other "Engineer". I know lawyers, financial advisors, nurses, supply chain experts -- none of them use a titles.
@@emmgeevideo I agree with what you're saying, but she called him a mentor. The term chef is used for exactly that. "Yes Chef, No Chef, Thank You Chef"
@@Dehangus You fully missed my point. At work when I am with fellow engineers we have tremendous respect for each other. Many of us would consider some of the best engineers our mentors. We would sound completely silly walking around talking to our mentor by saying, "Yes Engineer", "No Engineer". "Thank you Engineer". Only a few professions are vain enough to adopt titles like this. Honestly, it grates on me to have to call my dentist "Dr. Smith". Worse yet is when they try to be cool and use their first name: "Dr. Joe". I'll bet you an enchilada that when Rick is at work and is teaching his coworkers the finer points of his craft that he has them call him Rick. I'll bet you a flan for dessert that if someone says, "Yes Chef!" at work he'll gently say, "Please call me Rick." Certainly he uses "Rick Bayless" as his professional brand in videos, books, etc. I admire that.
@@emmgeevideo No I got what you were saying, I think you didn't understand me. I agree that it's cool that Rick doesn't have an ego thing about being called chef. But it is standard when you work in a professional kitchen to call the chef, chef. It might sound stupid to you, but there's an entire language us cooks use, and calling the chef, chef is just a thing we do. It's a title that is hard to earn so when people get it, they're proud. It's how we distinguish between a good line cook, and someone who knows how to run the restaurant. Rick has definitely earned the title.
I’ve followed you since the earlier 90s when I was a kid. Just wanted to thank you for making Mexican food upscale. A lot of people don’t think it is because they see all those street vendors on street and figure out and is cheap. But Mexican food can be complex and it can also be upscale. Gracias.
Many years ago, my mom ( a fan of yours as am I) took my 5 year son to see you cook at a food market downtown. He shared blueberries with you. Both were Uber fans afterwards. Personally have always loved your recipes. When I see you post always remember my little boy saying you loved the blueberries. He passed away and I still remember that afternoon after he met you and my son's joy. Thank you
Oh Rebecca, I’m so terribly sorry that your son passed away, my oldest son who was an adult was killed by a hit and run driver a few years ago, losing a child is a difficult part of our lives when it happens, it’s difficult to move forward but we must. I’m sure when you think of your boy sharing blueberries with Rick brings a smile to your face and warmth to your heart. God bless.
I had to chuckle at "this isn't Mexican food" not to tease, but because it's satisfying when people are introduced to the "reality" of what is the cuisine (of any country) and what are the dishes people from that area serve and eat. That's why I believe you have obtained so much respect from the community because of how you introduced the food with bits of the culture and treated it with respect. Thank you for sharing your story as you have captivated so many of us with your kind demeanor and zest for teaching us about your passion for what you do.
Hi, Rick. You and I went to high school together at Northwest Classen. I graduated a year after you. I enjoy your shows and authentic recipes and disciplined Spanish pronunciation (mi español es muy limitado). I apply some of your very well presented recipes. We eat more Mexican cooking than some Mexicans we know. Not all thanks to you, though. It's mainly that it's just delicious.
I grew up in Texas, I love "Tex-mex", but I love what Rick and his wife have accomplished. Rick is an unofficial ambassador for authentic Mexican food. You can hear the overwhelming excitement and love he has for the whole of Mexico and its cuisine.
Dear Rick, the fact you loved my country and from the get go you fell in love with our food and my country makes me respect and admire you so much! Thank you ❤
I will talk to you in Spanish, "tu eres mas Mexicano que varios nacidos aca" siempre que hablas de la comida mexicana se oye ese amor y pasión en cada palabra. Por eso te admiro
My father had the pleasure of meeting you on a trip to Chicago several years ago after I turned him on to your PBS series. You are a gracious man. Thank you for opening up a window to Mexican cuisine!
Me encanta, Sr. Bayless, es usted una estrella de verdad. Soy chilanga pero vivo en Cancún y soy más o menos su contemporánea. Lo admiro mucho porque aprendo muchísimo de mi propio país a través de sus deliciosas recetas que son, como dicen ustedes, "The Real McCoy". My mouth was watering the other day that I was watching a video of yours depicting the tacos al pastor. I don't even eat pork nowadays but just the care and love you put into your cooking makes me smile! I love cooking and really enjoy your wonderful content. Mis mejores deseos para usted y su esposa. Saludos con harto gusto, desde el hermoso México hasta Chicago, la sucursal de mi tierra.
Thanks for doing this. I'm growing tired of the new generation of "chefs". Nothing but shock value, yelling and drama. You've been a consistent icon of talent, skill with a peaceful and intriguing personality. I've been following you for years on different formats and really appreciate the fact that "you get it" Thanks again for all you do.
I’m a Louisiana girl who moved back home after having lived in Dallas for 35 yrs. In my small town the Mexican offerings are refried beans and nachos🙇♀️. The one street taco place went out of business because of Covid. During that awful time I became addicted to cooking channels on RUclips. You have motivated me to make the food I’ve been missing in my own home…I love you for that. Also, your grace,ease and excitement teaching us is very inspirational…
You are my culinary teaching chef for true Mexican food. I moved to central Mexico about a year ago - like you, it felt like home the first time I visited. Now that this is my forever home, want to immerse in the culture and cook using all of the incredible fresh ingredients found at the outdoor tiangas and at the carne shops. There is something very "mother earth" when shopping this way. A great environment for an old 60's San Francisco hippie mom. Thank you for all of your videos showing the way. My Mexican friends are raving about my cooking!
Beautiful and inspirational story. Love your passion and devotion to our Mexican-American culture and it's food. My favorite region is where I grew up - L.A. Mex!
I was your salesperson at Grossinger City Toyota on Wells and I dealt w/you and daughter and I recalled your daughter most important request was USB for her music she was thrilled about the new Toyota HIGHLANDER. I drove the Highland to your Fronter Grill Restaurant and parked it back of restaurant in alley. Me da mucho gusto en saver que tuve el placer de conocerlo. Suerte! Viva Mexico
Hi Rick, o have just today discovered you & your Mexican cooking ! I am Mexican American, 66 years old & LOVE TO COOK!!! Greg,( my partner) & I LOVE MEXICAN FOOD!!! So this am I was going to put together CHILAQUILES!!!!! OMG!!! There your page on RUclips came up!! That’s when I discovered your FABULOUS RUclips line up!!! Thank you so much for sharing your knowledge & life with us!!! Love ya guy & I hope you keep it up!!!!!
My story- One day, I want to search a recipe how to make Salsa . I found your channel. I was fasinating how you cook , your skills . I felt in love with your cooking since then. You are very knowledgeble with mexican food. Hope your channel will grown and very successful. sending good wish to you Rick!
Man brother. I remember the local broadcast watching here in San Diego. I grew up surfing Northern Baja and traveling to some pretty remote spots (back then 🥵). We fished 🎣 alot! We were blessed to find ourselves in the homes of many of the pangueros enjoying the fruits of our labor with a family cooked meal. The scarcity of vegetation in the desert regions really showed up in the culinary culture of these geographically discrete regions. It really isolates flavors and textures to what flourishes in those areas. It's hard to explain but you have nailed that across an even bigger domain! Appreciator. 🙏
Just saw your brother's version of "My Story (So Far)." Interesting difference in how you both reference the same circumstances in the same family and how you each internalized what happened. I'm not going to tell you how to live your relationship (or not) with your brother, but I DO hope that you both find peace with yourselves, your life decisions, and your relationships.
always been a fan and appreciation for Ricks passion for cooking been watching him for years and as a local always been proud of his success. I'm also a sports fan and for the longest time had no idea Rick and skip were related despite sharing the same last name. Both should be proud of their professional careers in their respected Fields.
I was born and raised in Mexico until I came to US in 1970 and like you I felt at home learned extensively about all American history from the start to date long biographies of presidents ext. Still missed something and you provided it watch your show and others and started cook 29 years ago and enjoyed as much or more when as a child watched my mother and grandmother cook, thanks for your inspiration .
@Rick Bayless Thank you for bringing the flavor of home to the mid west. After years of tasy but ultimately unsatisfyingly inauthentic "mexican" food here in Chicago, I still very vividly remember the day several years ago I ate, by chance, at one of your restaurants. ...remember that scene at the end of Ratatouille? That was me. I've gone to your restaurants very frequently ever since. Whenever one opens I'm first in line. Every meal is a bite of childhood nostalgia. I have never been dissapointed. Thank you from the bottom of my heart.
ANOTHER NATIVE Oklahoman here! I have eaten in your family’s restaurant in OKC, when I liVed and worked there, and my husband and I ate in Frontera at Disney Springs on our 50th anniversary! We wanted a special meal, and we knew we would find it there, and of course we did! It was magnificent, and I hope to repeat it soon. Authentic Mexican food is my favorite, and I have eaten it in a jungle in Mexico after a long journey by horseback. It too, was incredible! I have one of your cookbooks, and try to stay authentic, and copy recipes from your website. You are a national treasure!
You Mr Rick Bayless, are a joy to watch, so passionate about Mexico and their food , you sir cook with such flair and have Romance with Mexico and her people.❤️🌹Ole’
Thanks for sharing your story. I was fortunate enough to eat in one of your restaurants Frontera Fresco in the basement of Macy's in San Francisco and went to a bakery in Chicago started by one of your former employees. Tasting the food at Frontera Fresco opened a new world of flavor that I didn't knew existed. I often make your cauliflower tacos.
I grew up in southern Colorado and love/crave Mexican food but have always wanted something more than repetitive TexMex. Your videos have provided the opportunity to learn (and appreciate) really good tasting, basic, “mama’s kitchen” food. I especially enjoy watching the techniques so I can get creative and cook something very satisfying with ingredients available. I’ve only traveled to Mexico a few times and never to the interior so thanks for providing wide experiences.
@@GlennC789 Is that in Alamosa? Haven’t lived there in many years so don’t know many restaurants. Our hangout in HS was Mrs Rios, now gone. I have found that you can take the girl out of the Valley but you can’t take the Valley out of the girl!
My husband was born in Tlaxcala, Mexico. I showed him recipes from your cookbook and he said, "yes, this man is very good. He knows, he knows." 😂 Just thought you'd enjoy that compliment from a Mexican!
2:07 The late ranchera singer, Chavela Vargas, once said, "¡Los mexicanos nacemos donde nos da la rechingada gana!" Even though, she was born in Costa Rica, she felt very Mexican. 🇲🇽
I live in a small town (6000 +/-) and we only have one grocery store. Very rural, we are the largest city in any direction for at least 90 miles. No Mexican stores or Trader Joe's or Costco etc. About 230 miles round trip to Costco, Mexican Markets or anyplace to buy much in the way of ingredients needed to cook authentic. I'm sure I've been following Mexico One Plate At A Time for well over 20 years. Your program has always made me smile, drool and learn to cook my favorite food. Thanks sincerely Rick and same to all that assist you in sharing with us.
What a lovely example of living life with the best intentions. Paying off on many levels, for many people. As a consumer, I am humbled, inspired, and grateful. Pax Christi
Some of my most cherished memories are of my visits to Rick's restaurant with my mother. I grew up in a Mexican American family, but what he's saying is true - the presentation is just as important as the flavor. He had the foresight to see where dining out was headed. My mom passed a year ago, and I consider myself incredibly fortunate that I came to understand what true love is - and many of those moments are with her at his restaurants. Thank you chef, and to your incredible team at all your restaurants (we really went to all of them!). Love you Ma...
Excellent! In the late 60's my college roommate was an excellent cook, so much so that if he would cook, I would do all the dishes. He learned his skills from his mother who owned a Mexica restaurant and from his father who owned a French restaurant in Los Angeles. There was a student group at school from Mexico and South America, and they met at our apartment once a month to share a pot luck dinner. Each of these students took great pride in their favorite local dishes and in sharing with others. Their food was amazing to say the least, and it was the real thing!
Hi Rick, I really enjoy your videos and food. I'm an odd guy growing up watching the Galloping Gourmet when I was a kid instead of watching football. I love travel, food and cooking and have been fortunate enough to travel many parts of the world enjoying local food and drink along the way. My parents were into Mexican food, in Oregon, back in the late 60's. They would often feed us kids, 8-12 years old, TV dinners and then cook Mexican food for themselves. I'd sneak out of the TV room, hanging with my sisters, and join my parents with there food experiments. I look forward to more of your cooking, travel and food I'll have to cook. Thank you.
What a wonderful life story! Thank you for embracing my ancestral culture. My family enjoys my authentic Mexican cuisane and panache is what they hold dear to their hearts.
Thank you Rick for being such an awesome human being and keeping our Mexican heritage true and pure. Not many people will fall in love with another culture and still keep its traditions alive. Love your cooking! I have used your recipes so many times. And I really like your brother Skip, mainly because he’s a cowboys fan! 😂God bless brother! Keep it going!
How Rick served up that guy that told him Frontera restaurant would be out of business in 6 months a big dish of Mexican crow! Congratulations on all of your success Rick 👏🏼👏🏼👏🏼
as a mexican american, i always loved your cooking shows as a kid so i thank you for the content you put out and inspire. I would watch them endlessly. it also helps that im from chicago and love your restaurants, now that ive gotten a chance to visit them. especially cruz blanca!
I never knew Skip was your brother until I watched his show and a very personal confession which was very moving. This is something I totally Identify with because I also had a brother who was studios and never had any interest in sports, while I played Rugby, football and basketball up to the college level. In so many ways my brother was a total stranger to me and I always wished we were closer.
I love this Man . He is one hell of a Chef . Real Mexican food can be a bit daunting because of the amount of ingredients and techniques but he is such a good teacher it is easy to do at home with great results
OMGosh Rick your energy, your integrity, your spirit is so vibrant I have to get up and dance around the room. I have your your books like novels. God bless you my friend.💕Cathy
Hey Rick! I really sounds like you've got one of the ultimate "It only took me 10 years to become an overnight success" stories. I was fortunate to live in Guadalajara for 4 years and fell head over heels in love with Mexican cooking. Your show- online and on TV- reinforce it and teach me the 'how to's' on the Mex style of cooking. Thank you and well done!
Hello Rick. It’s been so many years since I’ve seen you my cousin. I’m proud of your success. Remember our family reunions or just summer outings at the lake? So much fun. God bless you.
This really resonates for me; I'm no chef or anything even close, but the availability of RUclips videos of Mexican and Central American chefs, often in Spanish, cooking like their mom or dad taught them how to cook, has been a tremendous revelation to me over the past few years. It's a big world out there, and it's filled with fascinating food made by people in their own homes.
Who is here after watching Skip Bayless's monologue about his family? 👋
I never knew they were brothers
@@Jushin15 same here. i've watched both for years and never realized
Me...just did the same thing!
I never knew too, and I have been watching both for years.
@@dlarta7265 me too
This guy is a national treasure to the U.S and Mexico!
As a Mexican, I 100% agree!
As a native Chicagoan, I can't tell you how proud we are to have you in the city and how amazing your restaurants are. You are the best!
Thanks so much. Come see us at the restaurants! ✶✶✶✶
When I lived in Chicago I saw him at Xoco once. It was nice to see him actually in the kitchen.
@@cooking60210 I've been to his restaurants a half dozen times and he's been there every time during dinner service.
Ahhh, what’s not to love. My appreciation of RB has only grown since his brother made that video ( I had never even heard of Skip 😬 ). His passion and candor are inspiring. His relationship, or lack thereof, with his brother is not that rare. Families are complicated and nobody ever sees the full picture, including members of that family. I thought that Skip’s video was sort of a love letter to his younger brother, after years of maturing and reflecting. I also understand that while you may love your sibling very much, sometimes it is extremely difficult and uncomfortable to attempt a relationship due to past resentments and different experiences. You may also feel that you have nothing in common. I wish them both continued success.
It's a shame this man has too much pride not to even mention Skip. Skip talked about him. Reach out before it's too late. You're all about Mexican cuisine/culture. You do realize a huge part of that is family. C'mon man
How can you not love this guy and his genuine sincere appreciation of mexican culture, cuisine and people. Keep doing what you do rick!
This guy seems so honest, kind, and down to earth. No wonder Skip doesn't like him.
I came here after Skip's podcast on his relationship with his brother.
Lololol same
Me too
You just blew my mind. I had no idea they were brothers. Now I can't get Skip's voice out of Rick's. As a Mexican, I have always loved Rick's restaurants, and appreciate what he has done to help give Mexican cuisine the prestige it deserves.
"This little restaurant with 60 seats." - I wouldn't exactly call that a little restaurant. I'm glad you're doing well Mr. Bayless :)
It’s amazing how he’s so joyful and Skip is so hard!!!
7:17 he's decided long ago to not let negativaty define his life story.Much healthier attitude.
Yea he was supported his brother ostracized
His brother is just an act,all those “sports talking heads” are paid actors .
Skip just Blount but i think it’s dope they both at the top of their professions
Isn't the oldest sibling usually the angrier one? I know I am.
An Honor to have you showing our beloved Mexican culture. You came to Mexico 🇲🇽 and made it yours! ❤️❤️❤️❤️ viva Mexico and viva USA 🇺🇸!
Besides having delicious food, Bayless is genuinely one of the nicest guys you’ll ever meet. Had the chance opportunity to meet him twice and he couldn’t have been more accommodating and genuinely nice.
I haven't met Rick but your words about him doesn't surprise me. I've always felt that he's one of the nicest guys who has so much talent. I appreciate him for wanting to share his talent with us.
The Bayless’s have so much passion for their “work”
Crazy how different he is from his brother (Skip Bayless) but how their different passions led them to the very top of their professions, I find it very interesting
I came here after watching that also…was hoping he’d mention him
Two different characters with the same success
I get the feeling that they resent Skip for abandoning them when he went to Vanderbilt. I also get the sense that Skip remembers the childhood differently than Rick does.
Ya I just came here from skip's video. I think they have more in common than they think. I wanna try his food, but I live in l.a., not Chicago
@@zachrizzo6525
I also got the sense that they remember the childhood differently. They need to let all that stuff go. Life is too short. And they're both senior citizens
Gracias Rick. When I first saw you on television years ago I was doubtful. How could this gabacho know what our food was about? But you made me a believer. I’m so proud of what you’ve presented to us. I grew up in La frontera and you haven’t neglected that region either, chicharrones, carnitas, cabeza, barbacoa, all of it. Que Dios lo Bendiga. 🙏
The greatest ambassador of Mexican cuisine 🇲🇽🇲🇽🇲🇽 thank you rick
Sigo Rick Baileys hace hace ya varios años, con sus videos en español. Existe algún sitio dónde puedo ver este video en español? Me interesa muchísimo, me encantaría.
don't forget Diana Kennedy. 💙
I have your first book signed by you & others My husband & I celebrated our anniversary at Frontera Grill in June 1987. We have loved you ever since! Felicidades Rick! 🙏🏼🪅🍾🥂
Here after skip Bayless on his relationship with you. 🙏
Never knew Rick was related to Skip. I love Rick's cooking.
Rick, I used to watch you on Television when I lived in Guadalajara back in the 80’s, you are so inspiring. I always say, “Rick taught me how to prepare my tortilla chips for chilaquiles.”
Honored to have you as an honorary Mexican!!
🍻🇲🇽
By the way, we lived 5 minutes from El San Angel-inn….we used to eat there a lot! 🙌🏻
Hola Rick, thank you for being an ambassador to our Mexican culture. You are also one of us and Mexico is lucky to have you too.
Godfather of Mexican cuisine is Chicago’s treasure🎉🥑🧄🍈🌮🍹😊
Mr. Bayless,
From the first show I saw on PBS, I have made Mexican cuisine as you taught. We could not get real Mexican food 30 years ago in New England. I have enjoyed real Mexican cuisine in my home ever since. Countless simple, wonderful meals. One of the most enjoyable aspects of my life. I cannot thank you, and MEXICO enough.
I love how he represented Mexican Food
On iron Chef, when they believed Mexican food was beneath them, then here comes chef Bayless, and puts them in there place, by winning iron chef multiple times and correcting they're Spanish, at the same time and triggered them, when he told them Mexican food Is on par with French food
Their…☺️
Mexican food is not on par with French food. It's much better!
@@thegreenman6216 this was pre colonization. Mezoamerica/spanish fusion food is amazing. I lived in rural mexico for years and also studied formal culinary in USA. The rustic food of mexico has a flavor that is on par with any food in the world
🌶🌽Mexican food is officially considered a cultural heritage of humanity. Mexican cuisine was awarded by the UNESCO (the United Nations Educational, Scientific and Cultural Organization) in 2010.🍅🥑
@@thegreenman6216 in Mexico (mostly Mexico city) we do like horse meat......and donkey, donkey meat I've mostly ate it as chito tho, and horse meat both as chito and barbacoa
Three things about Rick. His voice is so soothing, he's like the Bob Ross of cooking (and that's a compliment), you can hear his passion when he is talking about his craft, and he is authentic. I once saw his show where his cat walked into the frame and I thought "is that really his house?". Yeah it was, not a sound stage, but his actual house. I keep waiting for his phone to ring when he is working. Just a true joy to watch and listen to. His shows have given me the confidence to go into local Mexican Mercados and look for ingredients that I never knew anything about. Thanks Rick!
Yes how true I saw his cat laying down in front of the refrigerator in the sun.
Indeed 👍
I miss he’s show 😔
PBS and LiveWell channel!! Why Rick is not there anymore! ?
I see so many similarities between Rick and Skip. I just wish they had a relationship and realize how great and inspirational they both are. Incredibly passionate and enjoying the work they do.
I don't see many, Skip is an asshole, he publicly rips his own family, while Rick sticks to the subject
aw, poor baby. too bad it doesn't matter what your wishes are!!
@@韓国J why did you feel the need to leave a shitty comment for no reason? you come across as very unlikable.
@@韓国J well you seem like a fun person to be around
@@waleedaslam9702 That's weird, I think they seem miserable.
Now I understand why I like Rick and his approach to Mexican cuisine. He approached it like an anthropologist, not as a conman trying to make a quick buck on a whitewashed trend.
You know regional evolutions don't have to be reduced to calling it whitewashed. Get over yourself and your racism.
Good for you Mr Bayless, we have plenty to offer and it's nice not to focus on the negatives!
My Mexican parents always liked watching you cook on TV!!!
I was touched when you said you felt like you were home when you first went to Mexico.
Chavela Vargas, born in Costa Rica said, “Los Mexicanos nacemos donde nos da la rechingada gana!”
Wow, I've never heard this quote before, but it rings true for me! Mexicana, born in Pittsburgh, PA! Never knew Mexico was home till I went for the first time in high school... Before then living there for many years after college!
I love you Rick!! First generation Mexican-Salvadorian here, born in Houston. My dad was absent, my Mexican mom worked her butt off and didn't teach me how to cook our food. I tried to observe whenever possible, but it wasn't enough. Grandparents were gone, my tias didn't look after me so I didn't get to learn from them. I turned to your books about ten years ago (I was 26), looking for asado de puerco and tamales recipes and haven't looked back! Every Mexican dish I know how to cook I learned from you, a million thanks for sharing your passion and wisdom with us! You've made a huge impact in my life.
Rick, you arre one of my favorite chefs, and I watch your brother Skip almost every weekday. I think this video had a profound impact on your brother, in that you didn't mention him in your story. I just finished watching his version of his story. If you haven't watched it, please do, even if you have no desire to do so. I think he's trying to reach out to you.
Amen 🙌 just felt the same
Damn he didn’t mention Skip?? He really hates his older bro damn
I think he just didn’t mention him because he wasn’t relevant to the specifics of the story he was telling
Didn't mention their sister either..this is his story about his cooking career and how it started...didn't even know about him til skip finally said something
@ܝܫܘܥ So what did Skip lie about then? I don’t think he exaggerates at all
Rick's passion and enthusiasm just jumps out of the screen here.
I already liked Rick, but the more I watch and learn about this fella, the more I like and admire him. What a great guy. Chicago, you're lucky.
I've always considered you a culinary anthropologist, Mr. Baylesss! I love the way you discuss the origin and regional variations on Mexican cuisine. You present it in such a respectful and exciting way that it makes me so grateful to be part of such a rich culture 🇲🇽 🇺🇸 Thank you for sharing your knowledge. ✌️💖😋🙏
Chicago is very lucky to have you Rick
You're my mentor Chef! I'm currently in Culinary school, starting late since I was raising 3 little ones by myself. Now, I get to work on my passion and purpose. Thank you for always being so humble
Yes, he is so humble that he calls himself "Rick Bayless", not "Chef Rick Bayless" or God forbid "Chef Rick". Take a page out of his book and after you leave culinary school use your real name and drop "chef". Let your cooking speak for itself.
Just remember that there are many, many professions that require extensive training and the practitioners don't have titles like "Chef" and "Doctor". I work in high tech and work with many talented and creative software and hardware engineers, most of who have advanced degrees. We don't call each other "Engineer". I know lawyers, financial advisors, nurses, supply chain experts -- none of them use a titles.
@@emmgeevideo I agree with what you're saying, but she called him a mentor. The term chef is used for exactly that. "Yes Chef, No Chef, Thank You Chef"
@@Dehangus You fully missed my point. At work when I am with fellow engineers we have tremendous respect for each other. Many of us would consider some of the best engineers our mentors. We would sound completely silly walking around talking to our mentor by saying, "Yes Engineer", "No Engineer". "Thank you Engineer". Only a few professions are vain enough to adopt titles like this. Honestly, it grates on me to have to call my dentist "Dr. Smith". Worse yet is when they try to be cool and use their first name: "Dr. Joe".
I'll bet you an enchilada that when Rick is at work and is teaching his coworkers the finer points of his craft that he has them call him Rick. I'll bet you a flan for dessert that if someone says, "Yes Chef!" at work he'll gently say, "Please call me Rick." Certainly he uses "Rick Bayless" as his professional brand in videos, books, etc. I admire that.
In Mexico Ingeniero is a title, as is Licenciado. Commonly used when addressing people.
@@emmgeevideo No I got what you were saying, I think you didn't understand me. I agree that it's cool that Rick doesn't have an ego thing about being called chef. But it is standard when you work in a professional kitchen to call the chef, chef. It might sound stupid to you, but there's an entire language us cooks use, and calling the chef, chef is just a thing we do. It's a title that is hard to earn so when people get it, they're proud. It's how we distinguish between a good line cook, and someone who knows how to run the restaurant. Rick has definitely earned the title.
Chef Bayless, you sir are a true Mexican treasure....you teach American/Mexicans like me to cook.
Rick, I'm an old tech guy and this is a great story for any wannabe entrepreneur. Awesome.
Best,
Steve
I’ve followed you since the earlier 90s when I was a kid. Just wanted to thank you for making Mexican food upscale. A lot of people don’t think it is because they see all those street vendors on street and figure out and is cheap. But Mexican food can be complex and it can also be upscale. Gracias.
Thank You So Much Rick. You Are A Master & A Great Teacher I Love All your Recipe’s. I really Appreciate It. Best Wishes. ❤️✅🍻
I have been following you since I used to watch PBS.
Love, Rick Bayless! He speaks and presents superb Mexican cooking, ingredients & culture like a Fred Astair dance. 🌶🫑🍅🕺💃
I think the most amazing thing here is how many of us used to Watch him on PBS and now we’re here that’s some loyalty there
Many years ago, my mom ( a fan of yours as am I) took my 5 year son to see you cook at a food market downtown. He shared blueberries with you. Both were Uber fans afterwards. Personally have always loved your recipes. When I see you post always remember my little boy saying you loved the blueberries. He passed away and I still remember that afternoon after he met you and my son's joy. Thank you
Oh Rebecca, I’m so terribly sorry that your son passed away, my oldest son who was an adult was killed by a hit and run driver a few years ago, losing a child is a difficult part of our lives when it happens, it’s difficult to move forward but we must. I’m sure when you think of your boy sharing blueberries with Rick brings a smile to your face and warmth to your heart. God bless.
Thank you for sharing🙏
I'm sorry for your loss.
I’ve been watching you since the early 90s! That was just the story I wanted to hear
I'm heartbroken about your brother's isolation of you. Thank you for your sensitivity to cultures and food.
I had to chuckle at "this isn't Mexican food" not to tease, but because it's satisfying when people are introduced to the "reality" of what is the cuisine (of any country) and what are the dishes people from that area serve and eat. That's why I believe you have obtained so much respect from the community because of how you introduced the food with bits of the culture and treated it with respect. Thank you for sharing your story as you have captivated so many of us with your kind demeanor and zest for teaching us about your passion for what you do.
Hi, Rick. You and I went to high school together at Northwest Classen. I graduated a year after you. I enjoy your shows and authentic recipes and disciplined Spanish pronunciation (mi español es muy limitado). I apply some of your very well presented recipes. We eat more Mexican cooking than some Mexicans we know. Not all thanks to you, though. It's mainly that it's just delicious.
I grew up in Texas, I love "Tex-mex", but I love what Rick and his wife have accomplished. Rick is an unofficial ambassador for authentic Mexican food. You can hear the overwhelming excitement and love he has for the whole of Mexico and its cuisine.
Dear Rick, the fact you loved my country and from the get go you fell in love with our food and my country makes me respect and admire you so much!
Thank you ❤
I will talk to you in Spanish, "tu eres mas Mexicano que varios nacidos aca" siempre que hablas de la comida mexicana se oye ese amor y pasión en cada palabra. Por eso te admiro
My father had the pleasure of meeting you on a trip to Chicago several years ago after I turned him on to your PBS series. You are a gracious man. Thank you for opening up a window to Mexican cuisine!
Me encanta, Sr. Bayless, es usted una estrella de verdad. Soy chilanga pero vivo en Cancún y soy más o menos su contemporánea. Lo admiro mucho porque aprendo muchísimo de mi propio país a través de sus deliciosas recetas que son, como dicen ustedes, "The Real McCoy". My mouth was watering the other day that I was watching a video of yours depicting the tacos al pastor. I don't even eat pork nowadays but just the care and love you put into your cooking makes me smile! I love cooking and really enjoy your wonderful content. Mis mejores deseos para usted y su esposa. Saludos con harto gusto, desde el hermoso México hasta Chicago, la sucursal de mi tierra.
Thanks for doing this. I'm growing tired of the new generation of "chefs". Nothing but shock value, yelling and drama. You've been a consistent icon of talent, skill with a peaceful and intriguing personality. I've been following you for years on different formats and really appreciate the fact that "you get it" Thanks again for all you do.
Love it! I’m Mexican and Native American and you have my respect. Thank you for all you do.
I’m a Louisiana girl who moved back home after having lived in Dallas for 35 yrs. In my small town the Mexican offerings are refried beans and nachos🙇♀️. The one street taco place went out of business because of Covid. During that awful time I became addicted to cooking channels on RUclips. You have motivated me to make the food I’ve been missing in my own home…I love you for that. Also, your grace,ease and excitement teaching us is very inspirational…
I’m shocked most Louisiana people don’t like Mexican food.
@@unbiascowboy1537 I’ve not run in to people that don’t like good Mx. food. It’s the quality being served…
Rick, I’ve watched you and read your books for years. Thank you for making Mexican food into the treasure it is in the US.
I always enjoyed Mexico One Plate At A Time. I hope to see chef Rick on TV more in the future.
You are my culinary teaching chef for true Mexican food. I moved to central Mexico about a year ago - like you, it felt like home the first time I visited. Now that this is my forever home, want to immerse in the culture and cook using all of the incredible fresh ingredients found at the outdoor tiangas and at the carne shops. There is something very "mother earth" when shopping this way. A great environment for an old 60's San Francisco hippie mom. Thank you for all of your videos showing the way. My Mexican friends are raving about my cooking!
Beautiful and inspirational story. Love your passion and devotion to our Mexican-American culture and it's food. My favorite region is where I grew up - L.A. Mex!
I was your salesperson at Grossinger City Toyota on Wells and I dealt w/you and daughter and I recalled your daughter most important request was USB for her music she was thrilled about the new Toyota HIGHLANDER. I drove the Highland to your Fronter Grill Restaurant and parked it back of restaurant in alley. Me da mucho gusto en saver que tuve el placer de conocerlo. Suerte! Viva Mexico
Hi Rick, o have just today discovered you & your Mexican cooking ! I am Mexican American, 66 years old & LOVE TO COOK!!! Greg,( my partner) & I LOVE MEXICAN FOOD!!! So this am I was going to put together CHILAQUILES!!!!! OMG!!! There your page on RUclips came up!! That’s when I discovered your FABULOUS RUclips line up!!! Thank you so much for sharing your knowledge & life with us!!! Love ya guy & I hope you keep it up!!!!!
My story- One day, I want to search a recipe how to make Salsa . I found your channel. I was fasinating how you cook , your skills . I felt in love with your cooking since then. You are very knowledgeble with mexican food. Hope your channel will grown and very successful. sending good wish to you Rick!
Man brother. I remember the local broadcast watching here in San Diego.
I grew up surfing Northern Baja and traveling to some pretty remote spots (back then 🥵). We fished 🎣 alot! We were blessed to find ourselves in the homes of many of the pangueros enjoying the fruits of our labor with a family cooked meal. The scarcity of vegetation in the desert regions really showed up in the culinary culture of these geographically discrete regions. It really isolates flavors and textures to what flourishes in those areas. It's hard to explain but you have nailed that across an even bigger domain! Appreciator.
🙏
woo, San Diego & Baja!!! 😎💙
Yes, presentation does indeed matter! When I visit Orlando, Frontera Cocina is always one of my first stops. I’m obsessed with that restaurant.
Me too 👍🏼
Just saw your brother's version of "My Story (So Far)." Interesting difference in how you both reference the same circumstances in the same family and how you each internalized what happened. I'm not going to tell you how to live your relationship (or not) with your brother, but I DO hope that you both find peace with yourselves, your life decisions, and your relationships.
always been a fan and appreciation for Ricks passion for cooking been watching him for years and as a local always been proud of his success. I'm also a sports fan and for the longest time had no idea Rick and skip were related despite sharing the same last name. Both should be proud of their professional careers in their respected Fields.
I was born and raised in Mexico until I came to US in 1970 and like you I felt at home learned extensively about all American history from the start to date long biographies of presidents ext. Still missed something and you provided it watch your show and others and started cook 29 years ago and enjoyed as much or more when as a child watched my mother and grandmother cook, thanks for your inspiration .
Great, Beautiful, Fascinating Life Story... 👍👍👍👍👍
Chef, I love your story and your passion for the Mexican culture.
@Rick Bayless
Thank you for bringing the flavor of home to the mid west.
After years of tasy but ultimately unsatisfyingly inauthentic "mexican" food here in Chicago, I still very vividly remember the day several years ago I ate, by chance, at one of your restaurants.
...remember that scene at the end of Ratatouille?
That was me.
I've gone to your restaurants very frequently ever since. Whenever one opens I'm first in line.
Every meal is a bite of childhood nostalgia.
I have never been dissapointed.
Thank you from the bottom of my heart.
ANOTHER NATIVE Oklahoman here! I have eaten in your family’s restaurant in OKC, when I liVed and worked there, and my husband and I ate in Frontera at Disney Springs on our 50th anniversary! We wanted a special meal, and we knew we would find it there, and of course we did! It was magnificent, and I hope to repeat it soon. Authentic Mexican food is my favorite, and I have eaten it in a jungle in Mexico after a long journey by horseback. It too, was incredible! I have one of your cookbooks, and try to stay authentic, and copy recipes from your website. You are a national treasure!
You Mr Rick Bayless, are a joy to watch, so passionate about Mexico and their food , you sir cook with such flair and have Romance with Mexico and her people.❤️🌹Ole’
Rick has brought a lot of joy to my cooking. I feel very connected to Mexico when I open one of his cookbooks.
Thanks for sharing your story. I was fortunate enough to eat in one of your restaurants Frontera Fresco in the basement of Macy's in San Francisco and went to a bakery in Chicago started by one of your former employees. Tasting the food at Frontera Fresco opened a new world of flavor that I didn't knew existed. I often make your cauliflower tacos.
I grew up in southern Colorado and love/crave Mexican food but have always wanted something more than repetitive TexMex. Your videos have provided the opportunity to learn (and appreciate) really good tasting, basic, “mama’s kitchen” food. I especially enjoy watching the techniques so I can get creative and cook something very satisfying with ingredients available. I’ve only traveled to Mexico a few times and never to the interior so thanks for providing wide experiences.
@@GlennC789 Is that in Alamosa? Haven’t lived there in many years so don’t know many restaurants. Our hangout in HS was Mrs Rios, now gone. I have found that you can take the girl out of the Valley but you can’t take the Valley out of the girl!
My husband was born in Tlaxcala, Mexico. I showed him recipes from your cookbook and he said, "yes, this man is very good. He knows, he knows." 😂 Just thought you'd enjoy that compliment from a Mexican!
2:07 The late ranchera singer, Chavela Vargas, once said, "¡Los mexicanos nacemos donde nos da la rechingada gana!" Even though, she was born in Costa Rica, she felt very Mexican. 🇲🇽
I live in a small town (6000 +/-) and we only have one grocery store. Very rural, we are the largest city in any direction for at least 90 miles. No Mexican stores or Trader Joe's or Costco etc. About 230 miles round trip to Costco, Mexican Markets or anyplace to buy much in the way of ingredients needed to cook authentic. I'm sure I've been following Mexico One Plate At A Time for well over 20 years. Your program has always made me smile, drool and learn to cook my favorite food. Thanks sincerely Rick and same to all that assist you in sharing with us.
Love this guy ! Thanks fro the videos
What a lovely example of living life with the best intentions. Paying off on many levels, for many people. As a consumer, I am humbled, inspired, and grateful. Pax Christi
Some of my most cherished memories are of my visits to Rick's restaurant with my mother. I grew up in a Mexican American family, but what he's saying is true - the presentation is just as important as the flavor. He had the foresight to see where dining out was headed.
My mom passed a year ago, and I consider myself incredibly fortunate that I came to understand what true love is - and many of those moments are with her at his restaurants. Thank you chef, and to your incredible team at all your restaurants (we really went to all of them!). Love you Ma...
Excellent! In the late 60's my college roommate was an excellent cook, so much so that if he would cook, I would do all the dishes. He learned his skills from his mother who owned a Mexica restaurant and from his father who owned a French restaurant in Los Angeles. There was a student group at school from Mexico and South America, and they met at our apartment once a month to share a pot luck dinner. Each of these students took great pride in their favorite local dishes and in sharing with others. Their food was amazing to say the least, and it was the real thing!
Hi Rick, I really enjoy your videos and food. I'm an odd guy growing up watching the Galloping Gourmet when I was a kid instead of watching football. I love travel, food and cooking and have been fortunate enough to travel many parts of the world enjoying local food and drink along the way. My parents were into Mexican food, in Oregon, back in the late 60's. They would often feed us kids, 8-12 years old, TV dinners and then cook Mexican food for themselves. I'd sneak out of the TV room, hanging with my sisters, and join my parents with there food experiments. I look forward to more of your cooking, travel and food I'll have to cook. Thank you.
What a wonderful life story! Thank you for embracing my ancestral culture. My family enjoys my authentic Mexican cuisane and panache is what they hold dear to their hearts.
Thank you Rick for being such an awesome human being and keeping our Mexican heritage true and pure. Not many people will fall in love with another culture and still keep its traditions alive. Love your cooking! I have used your recipes so many times. And I really like your brother Skip, mainly because he’s a cowboys fan! 😂God bless brother! Keep it going!
Thank you Rick for your love to my country and respect to our cuisine😊😍
Hell yeah Rick you’re not popular for no reason! You’re fantastic at what you do! Keep it up chef👍
Great memories, my father and I loved to watch Mexico : One Plate at a Time together 💕
How Rick served up that guy that told him Frontera restaurant would be out of business in 6 months a big dish of Mexican crow! Congratulations on all of your success Rick 👏🏼👏🏼👏🏼
Love that you shared your story. I've been a fan since watching you on PBS years ago and am glad to continue to watch your work.
as a mexican american, i always loved your cooking shows as a kid so i thank you for the content you put out and inspire. I would watch them endlessly. it also helps that im from chicago and love your restaurants, now that ive gotten a chance to visit them. especially cruz blanca!
I never knew Skip was your brother until I watched his show and a very personal confession which was very moving. This is something I totally Identify with because I also had a brother who was studios and never had any interest in sports, while I played Rugby, football and basketball up to the college level. In so many ways my brother was a total stranger to me and I always wished we were closer.
I love this Man . He is one hell of a Chef . Real Mexican food can be a bit daunting because of the amount of ingredients and techniques but he is such a good teacher it is easy to do at home with great results
OMGosh Rick your energy, your integrity, your spirit is so vibrant I have to get up and dance around the room. I have your your books like novels. God bless you my friend.💕Cathy
Ohh! What a beautiful story.. love how you bring the food of the Gods to everyone.
One of my favorite chefs!!
Hey Rick! I really sounds like you've got one of the ultimate "It only took me 10 years to become an overnight success" stories. I was fortunate to live in Guadalajara for 4 years and fell head over heels in love with Mexican cooking. Your show- online and on TV- reinforce it and teach me the 'how to's' on the Mex style of cooking. Thank you and well done!
I mean... how can you not love this guy. I was watching him on PBS when I was a teen. He's one of the people that taught me how to cook through TV.
Hello Rick. It’s been so many years since I’ve seen you my cousin. I’m proud of your success. Remember our family reunions or just summer outings at the lake? So much fun. God bless you.
This really resonates for me; I'm no chef or anything even close, but the availability of RUclips videos of Mexican and Central American chefs, often in Spanish, cooking like their mom or dad taught them how to cook, has been a tremendous revelation to me over the past few years. It's a big world out there, and it's filled with fascinating food made by people in their own homes.