I REALLY would love for you to put together a Culinary Tour of Mexico Tour. Every time I watch your show I just want to go to Mexico and eat all day and night at these places you feature, but I don't much like traveling alone. I'd like to have a guide.
This is truly amazing! It's the first "One Plate at a Time" I've seen and it's incredible! I've learned so much from your videos over the years, and I regularly use your recipes. Now I need to go back and watch all the "One Plate at a Time"-videos too. I can't wait, this is going to be so much fun! Thank you for sharing your knowledge!
Thank you for your shows!!!!!! I started watching you a few years ago and your show has helped me to relax! I am also from Oklahoma, and I pray you and your brother have made amends! I love sports and he is awesome too!
Love everything you do. I learned how to make proper flour tortillas years ago from a Oaxacan friend. Thanks for your beautiful and scrumptious recipes❤❤❤
Those quesadillas made with squash flowers are something special. It makes me thank our Lord for giving us taste buds that can capture a multitude of flavors, textures with varying degrees of intensity. Truly Divine. Thank you God!!
@14:50 Melody's on Reseda & Vanowen in Los Angeles used that kind of cheese on their tacos. They have the best tacos ever. Melody's is right next to a Taco Bell!
Epic brand has a lovely organic pork lard in a jar, I’ll have to try in tortillas! I started making Brian Lagerstrom’s tortillas in his quesadilla recipe, I use organic sunflower oil, the Spectrum brand, they are wonderful! Would love to see you two connect, Brian is a very nice, accomplished chef, his recipes are the most “doable” online, in other words he has a huge library of stuff you’d actually want to make! Just bought a tortilla press and the King Arthur organic masa, going to do enchiladas..can you add a minimum amount of oil to the dough for “enchilada-tortillas” rather than doing a pass through of hot oil, or is the pass through hot oil just the best way?
Rick, can you do a video on how you keep healthy and look so damn cool? kthanks I need to use some pork lard in my next tortillas! I just roasted a pork shoulder yesterday... wish I'd separated and saved the fat. (Well I kept it, but all the meat is cut up and soaking in it in the fridge)
I am from chihuahua, where we eat flour tortillas everyday. This is not how you make tortillas. You MUST add baking powder and salt. Shame. I like the channel
Thank you. I love learning about Mexico and the cuisine.
I REALLY would love for you to put together a Culinary Tour of Mexico Tour. Every time I watch your show I just want to go to Mexico and eat all day and night at these places you feature, but I don't much like traveling alone. I'd like to have a guide.
This is truly amazing! It's the first "One Plate at a Time" I've seen and it's incredible! I've learned so much from your videos over the years, and I regularly use your recipes. Now I need to go back and watch all the "One Plate at a Time"-videos too. I can't wait, this is going to be so much fun! Thank you for sharing your knowledge!
My mouth is watering.
Thank you for your shows!!!!!! I started watching you a few years ago and your show has helped me to relax! I am also from Oklahoma, and I pray you and your brother have made amends! I love sports and he is awesome too!
Videos are very informative and interesting.
You show so much of Mexican culture and food.
You look great in a suit or t-shirts and jeans❤
Love everything you do.
I learned how to make proper flour tortillas years ago from a Oaxacan friend. Thanks for your beautiful and scrumptious recipes❤❤❤
. . Fabulous, home-cooked,
universal/family-favorite//
quesadillas/BOOM-dBEST!
Aww I'm gonna make time for a date night with the hubs. Thanks for the idea Chef Rick.
Hey Rick, We really need you to come to Denver, CO and visit the "new" Casa Bonita and give an honest review. Would be fun!
I think that's a great idea! If he gives it a thumbs up, I'll spend the money to try it out. I live in Loveland, so I'd like it to be worth the drive.
In Lakewood?
@@shotsfired2188 Yes, In Lakewood. Colfax Ave and Pierce street strip mall. You can't miss it.
requeson tecnica! gracias!
Im going to try and make the cheese, yumm
Those quesadillas made with squash flowers are something special. It makes me thank our Lord for giving us taste buds that can capture a multitude of flavors, textures with varying degrees of intensity. Truly Divine. Thank you God!!
So informative ! Thank you.
I was hoping to see a corn quesadilla, the deep fried kind they make like an empanada.
@14:50 Melody's on Reseda & Vanowen in Los Angeles used that kind of cheese on their tacos. They have the best tacos ever. Melody's is right next to a Taco Bell!
salsa y tortillas miras que rico, amigos!
Epic brand has a lovely organic pork lard in a jar, I’ll have to try in tortillas! I started making Brian Lagerstrom’s tortillas in his quesadilla recipe, I use organic sunflower oil, the Spectrum brand, they are wonderful! Would love to see you two connect, Brian is a very nice, accomplished chef, his recipes are the most “doable” online, in other words he has a huge library of stuff you’d actually want to make! Just bought a tortilla press and the King Arthur organic masa, going to do enchiladas..can you add a minimum amount of oil to the dough for “enchilada-tortillas” rather than doing a pass through of hot oil, or is the pass through hot oil just the best way?
Delish!
Wow. 👍🏻
Rick, can you do a video on how you keep healthy and look so damn cool? kthanks
I need to use some pork lard in my next tortillas! I just roasted a pork shoulder yesterday... wish I'd separated and saved the fat. (Well I kept it, but all the meat is cut up and soaking in it in the fridge)
I 💜lard😂
Silly question can I make my own pork lard and how to do it!
Rick, can you share with us where you find your music?
What, no baking powder? Interesting, I've never seen them made without it. We would use about 2 tsp. with those amounts of other ingredients.
I.e. flour tortilla masa
Dear Rick, congratulations with knew issue from Russia❤
Elegant or Rustic?
17:14 you’re better than that Rick!!!
The slow frame rate camera interspersed randomly and frequently throughout the kitchen scenes is jarring and nauseating to me.
Can we toss out the camera with the slow frame rate?
Rick goes to a date night dinner with deann
I am from chihuahua, where we eat flour tortillas everyday. This is not how you make tortillas. You MUST add baking powder and salt. Shame. I like the channel
you lost me at the machine...
What? Simple recipe.
Nothing wrong with saving a step.
@@DJBuglip is, in the real world, silly kid.
@@janechapman6448 yeah,..made for simple minds..."enjoy!"
@@janechapman6448 sure kid,..whatever..
“World’s biggest city”. 😂 okay guess facts don’t matter
No kidding, chef? You don't use any leavening agent? I've always put a pinch of baking powder in mine.
Oh man, I'd never get the wife outta that market.