@@myopinion6919 absolutely! So happy to see Sohla, Rick! Hopefully some others too. BA recently started their yt épisodes but it feels like they are trying to pull thé wool with their loyal fanbase. Thé issue was never lack of diversity but how their diverse, non- white staff was being treated. Just hiring a new bunch of non- white people seems superfluous and facetious. It would have been much more appreciated if they adressed thé issues directly and honestly rather than have Chris open thé épisode and do it on their behalf. I used to really like Chris but from some of Sohla's interviews it seems like Chris was also part of thé systemic problems at BA and had a rôle in depriving non- white staff from advancing in positions, promotions, pay parity etc. I am finding it difficult to continue watching BA but I haven't unsubscribed yet because I learnt so much from their recipes. But I think it is time to unsubscribe now. I wanted to give them a chance to redeem themselves but it seems those from the old BA "family" who remain with BA now have been very much a part of thé problem. Hopefully Food52 will fill the void and really hope Food52 does right by its staff, regardless of colour.. PS: I miss Rick's glorious painted nails, though. Rick, if you read this, bring back your beautiful nails !
Came here to say this. Completely agree. Unsubbed from Bon Appetit and cancelled the subscription and never looked back, love that they've all found their new adventure. So happy for them and subsequently they introduced me to Food52 so win-win!
@@sendmeplantpics The magazine wasn’t in charge of paying them for video appearances. Condé Nast was hired to develop the video presence (iirc) if I’m making myself look like an ass I apologize but I don’t think I’m too wrong
Rick! I have your book. I love your attitude. You have heart and you crack me up. You make cooking a blast. A couple of times, I've put your video on, turned the volume way up so we can hear you from the kitchen and got to cooking.
I'm from Guatemala and we actually eat mole with fried plantain, it's delicious. But after watching this video I'm definitely looking forward to try this mole with chicken... it actually looks tasty and the recipe is so easy! Btw seeing Rick cook so happy and confident makes me smile...I'm glad he's where he deserves to be.
@@nataliatc1 I didn't know that! This one is particularly different because you can see the chunks of plantain inside the mole bathed in the sauce! Delicioso
OK I'm fully on-board with Food52 hiring these BIPOCs that were not treated fairly at BA. And I missed Rick so much. Loving that he's living his best life in Mazatlan. Thank you, Food52 for this video!
I really appreciated the intro that set us up for the structure of the series and gave us a glimpse into Rick’s magical Mexican life. Excited for more episodes!
I'm convinced that anything Rick makes is beautiful. I followed his toffee cookie recipe and I still get requests to make it from friends & family. so happy to see him thriving AND this kitchen is SO NICE.
Rick I missed you so much ❤ Thank you Food52 for bringing these amazing cooks back to our screens. BA's lost! So good to see Rick thriving and living his best life away from those CN leeches.
I am not one who comments ever, but I just have to say Rick, I really appreciate how you explained very ingredient and step in detail, with recommendations to make feasible for people no matter where we are. I appreciate that the video recipe is not condensed down to just 5 min like a lot of recipes on RUclips.
I looooove Rick! Keeping up with his insta this past months has been super fun, seeing him buy his house, adapt his new recipes, I love it! I like how living in Mexico has made his recipes more authentic, they look legit delicious.
New to Mexican cooking. After a passable, but unexceptional mole poblano attempt, I went with this recipe on 04/08/2023. It turned out so well. It was silky, luxurious on the palate, and full of delicious chile pepper flavor. I thought it was well balanced in sweet and savory. The chocolatey-ness was subtle. For my part, it would have been better with more chile heat. I paired it with a roast pork loin ... and it completed that dish with high marks. Thanks for sharing this recipe!
I need that apron, minus the leather straps (assuming it's leather). Missed you so much Rick, thanks Food52 for taking in the amazing talent from BA. Who else should look out for, where's Sohla?
Yay, Rick! So glad to see you back teaching us recipes. I hope you plan to come back and teach us how to make a more complex mole after we have time to get this one under our belts (please).
As someone with IBS I don't think i'll be able to eat this but I love the way Rick describes the ingredients and what they do in the dish, just watching him cook it is enough!
You just rocked my world, I LOVE MOLE! I am fairly competent at cooking Mexican dishes having spent a lot of time in Baja and growing up in LxA but I’ve never mastered mole, never even tried. But no longer, I can do this! THANK YOU!!!
Yay! Go Rick!! Love Rick's recipes- I just bought a large amount of chiles from my local Mexican market for his Chili Colorado and I will definitely make this mole after that
Well ... now I know what I’m making for Thanksgiving. Love this chef. What a vibrant soul and lovely addition to all the other vibrant souls. Thank you!
The city looks so beautiful! I honestly have never thought about what a mole was made of and I love that Rick explains each choice. I can't want to see more!
Hey Rick. I have been wanting to make a mole for a while, but have been intimidated. I made this Sunday (11/08/20) for my family. Everyone was blown away by it. I live in Ohio and nobody at dinner had ever tasted anything like it before. At the end my wife and her mom were using tortillas to mop out the sauce pan. Thanks for posting this. Can't wait to try more recipes from you and this channel.
I made it this past weekend and now I'm topping everything with it. It's so good! froze the extras and looking forward to making enchiladas next month!
Thank you for showing options to make this vegetarian! I've always wanted to try mole but didn't know if there was a way to do it vegetarian without losing the authenticity of the dish!
I have made all of the recipes of Ricks on BA. Can not say that of any other food personality I have watched. His recipes are always approachable, meaning I do not have to run out and buy something, and the layers of taste are awesome...
Rick doing God's work showing us Misael's calves... The apron and the mole are 💯💯💯!!! And the coughing from roasting chiles: FACTS! So happy to see Rick!
Nothing gives me more joy than seeing former BATK members thriving at new outlets. Rick, you've been missed.
Agreed! I would love to see Molly again!
brads the best one there tf
@@zlow5560 ugh i crave for Molly's badass no-nonsense cae sal vibe 😅
A "Where Are They Now" of where all the BATK people ended (and could watch new content) would be awesome! I miss them all!
I agree!!!! Rick is incredible and so is Sohla!
I’m living for this flirting between Rick and the camera guy
I am fully in support of Food52 taking all of the lost souls of Bon Appetit. I'm so happy to see Rick again!
I agree with you😍
you mean the talent of Bon Appetit:)
@@myopinion6919 absolutely! So happy to see Sohla, Rick! Hopefully some others too.
BA recently started their yt épisodes but it feels like they are trying to pull thé wool with their loyal fanbase. Thé issue was never lack of diversity but how their diverse, non- white staff was being treated. Just hiring a new bunch of non- white people seems superfluous and facetious. It would have been much more appreciated if they adressed thé issues directly and honestly rather than have Chris open thé épisode and do it on their behalf.
I used to really like Chris but from some of Sohla's interviews it seems like Chris was also part of thé systemic problems at BA and had a rôle in depriving non- white staff from advancing in positions, promotions, pay parity etc.
I am finding it difficult to continue watching BA but I haven't unsubscribed yet because I learnt so much from their recipes. But I think it is time to unsubscribe now. I wanted to give them a chance to redeem themselves but it seems those from the old BA "family" who remain with BA now have been very much a part of thé problem.
Hopefully Food52 will fill the void and really hope Food52 does right by its staff, regardless of colour..
PS: I miss Rick's glorious painted nails, though. Rick, if you read this, bring back your beautiful nails !
U noticed that to?!
Some ofthe BA staff did stay on
Me 2
LOVE IT! And absolutely love Rick & his recipes- congrats guys! :)
seeing sohla, rick and priya all _thriving_ is one of the only things giving me life in this horrible year
Came here to say this. Completely agree. Unsubbed from Bon Appetit and cancelled the subscription and never looked back, love that they've all found their new adventure. So happy for them and subsequently they introduced me to Food52 so win-win!
I haven't seen priya since the BA crap, where can I see her thrive - I love her to pieces!
Priya’s sometimes on ny times cooking feed. They had one post fall out where they were arranging her fridge, lol
@@sendmeplantpics The magazine wasn’t in charge of paying them for video appearances. Condé Nast was hired to develop the video presence (iirc) if I’m making myself look like an ass I apologize but I don’t think I’m too wrong
@@chuckieboy343 BA is owned by Conde Nast. Conde Nast Entertainment is a separate entity within Conde Nast in charge of video content.
Rick! I have your book. I love your attitude. You have heart and you crack me up. You make cooking a blast. A couple of times, I've put your video on, turned the volume way up so we can hear you from the kitchen and got to cooking.
yesss just give rick all the time to explain every ingredient and how they’re made and why they’re used. this is the food knowledge i crave
I was on the edge of my seat when I saw Animal Crackers on the list, omg lol
@@vysharra Me too! I live in Canada so some of the other ingredients are fairly exotic to me...then there’s the animal crackers 😂
I'm from Guatemala and we actually eat mole with fried plantain, it's delicious. But after watching this video I'm definitely looking forward to try this mole with chicken... it actually looks tasty and the recipe is so easy! Btw seeing Rick cook so happy and confident makes me smile...I'm glad he's where he deserves to be.
some moles have plantain as one of their ingredients (but IN the mole), so I can totally see that combination! :) ¡Qué rico!
@@nataliatc1 I didn't know that! This one is particularly different because you can see the chunks of plantain inside the mole bathed in the sauce! Delicioso
m.ruclips.net/video/FV143Q9QPec/видео.html este es el verdadero mole
Turkey is better
OK I'm fully on-board with Food52 hiring these BIPOCs that were not treated fairly at BA. And I missed Rick so much. Loving that he's living his best life in Mazatlan.
Thank you, Food52 for this video!
What is BA?
@@gatamadriz bon appetite
Need some Gaby on here too! She and Rick are so wholesome.
These "bipocs"
I’m sorry, Rick Martinez with his own show? SUBSCRIBED
I really appreciated the intro that set us up for the structure of the series and gave us a glimpse into Rick’s magical Mexican life. Excited for more episodes!
wow this town is beautiful!
@@wildhearses Mazatlan is my mom's hometown and man it's awesome!
It's great to see that Rick is just livin' the life. Like getting an update on an old friend.
So stoked to see Rick again. I really like his teaching style, and I squealed inside my heart when he brought out the scale.
Rick is an (inter)national treasure, I'm so overjoyed that Food52 is providing the home that the folks from BA deserve.
Rick was the hidden flavour and spice to BA so I'm so glad he's getting the recognition he deserves
the sweetest BA defector
he’s the gay dad everyone wishes they had
SUGARMAN
I think you meant PHOENIX :)
I haven’t watched Ba since they all left. No joke my favourite people where pretty much the ones that left
I love the banter between Rick and the photographer. “You just take your pictures and be quiet” lmao
I love the editing in this video. I like that there aren't any quick cuts, and that we get to hear Rick just talk and be expressive. This rules!
I'm so happy that Rick has a show. I missed him when he left BA. Congrats Rick!!
all these food editors thriving whilst leaving BA in the dust makes me so happy. COMEUPPANCE!
Schadenfreude is not a redeeming quality. Think of the people who didn’t have a choice who are now impacted.
@@supercooled You are 100% correct and thank you for the new vocabulary word
Are they gone? I know they left the channel but I thought they were writing for the magazine
@@JohnyScissors The channel and the magazine have different parent companies.
“I could probably put this on a tire and it would taste good.”
You mean.... there’s hope for my brisket recipe?
Finally, a recipe I can work with.
This made me smile so much.
get that coin, food52 😩 so so happy to see our favorites at BA being treated equally & compensated fairly!!
I was never a big fan of Rick on BA, but he's delightful here, I can't wait for more
Because they never let him shine and show his extensive knowledge at BA
this is such a great format for him, I always liked him on BA but his personality comes through even more on this channel
I'm convinced that anything Rick makes is beautiful. I followed his toffee cookie recipe and I still get requests to make it from friends & family. so happy to see him thriving AND this kitchen is SO NICE.
Everything about this warms my heart. Rick is glorious.
Your bacon fat tortillas were wonderful. Definitely will be making this mole and buying your book.
I love seeing Rick thriving and having fun
mazatlán is such a beautiful city and i am so happy to see rick back at cooking and living his best life
From someone who is based in the UK - THANK YOU FOR DOING GRAMS!!!! I am so excited to see you on the screen again!
Rick I missed you so much ❤ Thank you Food52 for bringing these amazing cooks back to our screens. BA's lost! So good to see Rick thriving and living his best life away from those CN leeches.
I am not one who comments ever, but I just have to say Rick, I really appreciate how you explained very ingredient and step in detail, with recommendations to make feasible for people no matter where we are. I appreciate that the video recipe is not condensed down to just 5 min like a lot of recipes on RUclips.
Always wanted to make my own mole but the amount of ingredients was ridiculous. This is the answer. Thank you Rick!!!
Do miss your entrances though. Lol
@@dianecooper5686 Oh, let us hope for some dramatrick entrances in the future!
RICK MARTÍNEZ MI REY. estoy demasiado feliz de volver a verte extrañaba tu energíaaaa
I looooove Rick! Keeping up with his insta this past months has been super fun, seeing him buy his house, adapt his new recipes, I love it! I like how living in Mexico has made his recipes more authentic, they look legit delicious.
RICK - missed you so much! Love seeing you back and thriving 💛
YAY RICK IS BACK. Glad he's not on BA anymore:).
New to Mexican cooking. After a passable, but unexceptional mole poblano attempt, I went with this recipe on 04/08/2023. It turned out so well. It was silky, luxurious on the palate, and full of delicious chile pepper flavor. I thought it was well balanced in sweet and savory. The chocolatey-ness was subtle. For my part, it would have been better with more chile heat. I paired it with a roast pork loin ... and it completed that dish with high marks. Thanks for sharing this recipe!
THRILLED to see Rick again! His flavors were always on point!! 🌽🥔🌶🍛🍗
Rick you have been missed!! So glad to see you back..
Love it love it! Way to go!!
Hi, Mary. Love your food. I'm also subscribed to your channel. 👋
love to see equally incredible sensationally amazing youtube food creators and chef-y wonderfuls supporting each other online
So happy you are here!!!!!❤❤❤❤❤❤❤❤👏👏👏👏💪💪💪
This recipe really makes mole seem approachable. So glad to see Rick here!
Yes Rick! So happy to see him thriving!
YES !!! More Rick ! I love him he’s soo creative and has such a beautiful interpretation of food and passion .
Rick, I missed you so much! Glad to be able to watch your creations again.
Rick!!! We’ve missed you so much!!! Thank you for your amazingness!
Love you Rick. You are the moment xx
I need that apron, minus the leather straps (assuming it's leather). Missed you so much Rick, thanks Food52 for taking in the amazing talent from BA. Who else should look out for, where's Sohla?
Sohla's here once a month! ruclips.net/video/1PsJilIaFio/видео.html Her next video is coming on 11/9.
Sohla is also on Babish's channel! They play "Stump Sohla" and it's hilarious!
I need that apron too-WITH the leather straps! The Mexican Apron description was not enough for a google search.
any ideas where we can get that apron?
I am guessing here, though I don’t see that exact one, probably sold out: mexicanbrs.com/collections/todos
Rick!! Yes I'm so glad Rick is back on RUclips!!
Yay, Rick! So glad to see you back teaching us recipes. I hope you plan to come back and teach us how to make a more complex mole after we have time to get this one under our belts (please).
Haha, that “mom’s homemade tear-gas” comment killed me!! Missed me some Rick, and he’s back with MOLE?!! 2020 has some hope left in it 🙏🏽
I love Rick- he is a gem! He makes the recipe fun and easy to understand
As someone with IBS I don't think i'll be able to eat this but I love the way Rick describes the ingredients and what they do in the dish, just watching him cook it is enough!
I'm so happy to see you here!!! 🥳🥳🥳🥳
I CANNOT WAIT to try this and take it to my suegra's for christmas!!
You just rocked my world, I LOVE MOLE! I am fairly competent at cooking Mexican dishes having spent a lot of time in Baja and growing up in LxA but I’ve never mastered mole, never even tried. But no longer, I can do this! THANK YOU!!!
Rick! Good to see you again!
YES, So glad to see Rick thriving!
Rick! I'm so happy to see him again, love his recipes and presenting! Thanks Food 52!
so happy to be seeing Rick again! Missed him!
Yay! Go Rick!! Love Rick's recipes- I just bought a large amount of chiles from my local Mexican market for his Chili Colorado and I will definitely make this mole after that
His Chile Colorado is aaaaamazing. It's so easy too, once you've made it a couple times.
so happy to see rick thriving in mexico, making good food, and living his best life. he deserves it.
Thank you for a peanut free recipe. I'll finally make mole without the feeling that I'm missing out on something better by substituting. So excited
it can also have peacan :D
Rick, so glad to see you making recipes again! Missed you!
So great to see Rick again! He has such a great camera presence!
So glad to see where you are, now, Rick! Always love you videos!
Well ... now I know what I’m making for Thanksgiving. Love this chef. What a vibrant soul and lovely addition to all the other vibrant souls. Thank you!
Rick, we are very happy to see you again!
Celebrating all of Rick's new life moves! Shine on ☀️
And looking forward to more of his videos here at Food52
love rick. his instagram stories are an absolute delight. living his best life. love to see it
Will I make anything that Rick tells me to? Yes. Absolutely yes.
I love Rick, and I've missed him so much!! I even paused my ad blocker for him, and I almost never do that!
That apron is everything. Love seeing Rick on RUclips and living in Mexico. Love it
Just the recipe I've been hoping to have! Thank you, Rick.
I LOVE seeing Rick live his besst life. I bout to cry!!!
You got me! Giving artists creative freedom is *chef's kiss*. I'm in for the long haul!
So so happy to see you back on RUclips Rick!!!
The city looks so beautiful! I honestly have never thought about what a mole was made of and I love that Rick explains each choice. I can't want to see more!
So happy for Rick! Blessings ! ❤️❤️❤️
That is the most beautiful, silky smooth sauce I have ever seen 😍 I’m missing your blue nails! And when can we pre-order your book???
Maybe he didn't feel like he needed to beg to be seen anymore.
@@jeffreym68 Perhaps the opposite: his current neighbourhood has more rigid gender roles.
Hey Rick. I have been wanting to make a mole for a while, but have been intimidated. I made this Sunday (11/08/20) for my family. Everyone was blown away by it. I live in Ohio and nobody at dinner had ever tasted anything like it before. At the end my wife and her mom were using tortillas to mop out the sauce pan. Thanks for posting this. Can't wait to try more recipes from you and this channel.
Thanks for sharing! Next recipe and video from Rick is coming up on Thursday.
I made it this past weekend and now I'm topping everything with it. It's so good! froze the extras and looking forward to making enchiladas next month!
I've eaten mole so many times but never saw how it's made. Never new what wide array of ingredients can come together and make mole, looks delicious
Rick! My heart🥺
Thank you, whoever did this. We needed Rick back in our lives.
Happy to see Rick on Food52. Looking forward to more recipes. I’d love to see that 50+ ingredient mole you were talking about
I love the little involuntary giggle when you took that first bite. I understand that feeling.
I'm so happy to see Rick and this recipe seems amazing! Whoever he was talking to off camera is really funny too lmao
First Sohla, now Rick! MY HEART IS FULL!
and there are some stupid people who think mole is just chocolate and chile. They should see this. And this is an easy one!!
How is anybody stupid for not knowing what mole is?
What? Who says that? Mole is one of the most complex dishes
HECK YEAH! FINALLY RICK GET'S HIS OWN SERIES AND RIGHTFULLY DESERVED!
Yay! Rick. I missed him.
Amazing to see Rick! I have sorely missed him!
Thank you for showing options to make this vegetarian! I've always wanted to try mole but didn't know if there was a way to do it vegetarian without losing the authenticity of the dish!
I have made all of the recipes of Ricks on BA. Can not say that of any other food personality I have watched. His recipes are always approachable, meaning I do not have to run out and buy something, and the layers of taste are awesome...
I would follow this man to hell! Rick has taught me to love Mexican food and I'm totally okay with it! Thanks for the video!
As soon as I saw Rick I smashed that subscribe button. So glad he found a place that he is valued.
LMAO I love whoever you’re talking to behind the cam💀💀THE SASS😂👏🏼
Rick doing God's work showing us Misael's calves... The apron and the mole are 💯💯💯!!! And the coughing from roasting chiles: FACTS! So happy to see Rick!
Thanks. That mole looked awesome I'll be making that this weekend will only need to find good quality Mexican chocolate. Tks.
I'm glad to see Rick still doing videos. This warms my heart!
I'm already subscribed, but I would again if I could. Way to go Rick and Food52!