Episode 1001: A Seafood Dream | Rick Bayless "Mexico: One Plate at a Time"
HTML-код
- Опубликовано: 17 июл 2023
- Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico City. Raised by a family that loves food and fine service, she dreamed a dream of fresh fish served simply and respectfully. At 23, she opened her first restaurant, Contramar. Sixteen years later, Contramar remains at the top of everyone’s list for phenomenal seafood and superior service. Her vision has expanded to include Baja’s top Chef Jair Tellez. Their restaurant, Mero Toro, in the vibrant Condesa neighborhood, features a big city vibe and the passion of two people that truly love pristine seafood. Chef Jair shows Rick his simple, yet stunning, robalo with porcini and green garlic. At home, Rick makes Contramar’s famous tuna tostadas and a green adobo grilled fish.
Episode Recipes
Contramar Tostadas: www.rickbayless.com/recipe/co...
Adobo Grilled Fish: www.rickbayless.com/recipe/wh...
Rick, I don't know if you personally read the comments, but I wanted to let you know, you've been an incredible source of inspiration for wonderful dishes I've enjoyed with my family for years and years. Thanks!
@@Lettuce-and-Tomatoes mole;)
I was not raised with culture. Thanks for helping me learn about and live my culture.
". . . people eat that on the street, you don't eat that at home. . . " I try to tell people that. So much more to Mexican food than they realize.
Rick, I cannot believe you do not make your own mayonnaise!!! It's so easy to do... it takes 5 min... Why is that? I love everything you do... I was surprised watching this recipe.
Again...my jaw is agape, and my mouth is drooling! No chef has ever inspired me as Rick. Another fantastic episode! Gracias, maestro!
Rick .... just had your salsa (Tomatillo) it's new to my area. Fantastic. keep up the good work
Love Mexico one plate at a time!! I share the passion of cooking Mexican no microwave needed bro
damn two of my favorite mexican chefs, i don't know who i love more.
Love the food and recipes, along with a little history, but I'm always distracted admiring your mid-century modern living space off the kitchen.
Great episode. I love seafood. I'm really looking forward to making the Adobo grilled trout, my favorite fish. But I have to wait until the fall since it's a jillion and one degrees in Phoenix right now. No way I'm going outside. Oh, that reminds me, time to make more champurrado. :-) Thanks Rick!
I have done several of your recipes, tacos all pastor. Yummm.
Me encanta verlo en acción otra vez , siempre he querido ir a ese lugar , desde que lo conocí en Netflix, , con ese toque que usted le da es simplemente irresistible no ir, y tratar todos los sabores que nos transmite , con su toque tan especial, tiene el Don , Gracias por seguir produciendo estos programas , es casi como si pudiéramos estar ahí , a través vez de ud
Thank you Rick. I wish i could remember the first time i saw you but im guessing it was top chef maybe. Anyway thank you for the knowledge you are spreading. I have been heavily into Asian cuisine last few years but im always looking to expand. I come from a heavy Italian cooking background and totally appreciate your love of Mexican/Spanish cooking. I wish i could remember the sauce that took you years to master that was on a show or interview. Sorry to ramble on. Thank you again i love your content and your ability to educate.
chef that rainbow trout looks phenomenal cant wait to try it
Loved the seasoning discussion on the paper layout ... cool
Fantastic recipe thank you for sharing. I am definitely going to make this for my family. Thank you so much the tuna I have no words for that tostada is amazing.
Fish looks delicious
Love your food
That trout looks really good. What sides did you serve it with?
This is a Persian dish!
Lots of Spanish influence here.
I always thought this grill was gas but in this video it looks as if you’re actually cooking over coal… Is that true? What a fantastic grill if so.
17:40 raw dogging the fish on the grill like that would have given me a nervous breakdown.
Is the Trout dish the same as a Baja dish called Zarandeado?
and, he looks younger with the moustache a little longer
We hardly ever use parsley in Mexican food. Cilantro would be our way to go... but hey
I've never seen a Mexican dish that uses an oven.
What’s up with that rice dish recipe!?
I wish Gabriella Camara was a nice person
This is Mexican lasagna
Couldn't edit out the Cicadas? 😂
Seriously?
Its not that annoying if you are used to it
i dont know of any mexican that eats this