Always gonna show up for papa Rick & Choco! So pumped about him and Carla doing a podcast together. Best news in a while and very much needed. It's the perfect platform for 2 of the best at explaining cooking while not talking down to the inexperienced cooks. Can't love this enough!
The picture of Rick and his parents, holding his diploma brought tears to my eyes. You can just see how proud his mom is of him. Thanks for sharing her pictures, story, and recipes with us Rick.
Rick really is a game changer. He's making great food approachable, while helping us learn about food from all over Mexico. This man is a treasure and we best keep him safe at all costs!
Then intro part where Rick explains his connection to tamale making through his mother was lovely to hear and see, especially the photos of Rick at various ages with his family. The best part of the story was Rick persevering after his mother's death to carry on the traditions with the next generation of his family.
I just returned from Oaxaca and the tamales were indeed outstanding. The one that stands out the most was a simple herb tamale, with no filling. Would you be familiar with this? Have a recipe, perhaps? Love your videos!
OMG can't wait for the cochinita pibil episode!!! these look astonishingly good. it's been too long since I've made tamales. I love sauteed mushroom, onion & mole tamales, too. nom.
just lovely. thank you rick and everyone involved. the preview for the next episode looked really good. i also have to say, something about these recipes i've seen so far, seems more approachable than i've seen before. like these tamales. instead of needing to get the chicken centered inside the tamale, just put it on top, and fold it shut. same thing with the enchiladas from last week. no need to roll them, bake them and take a while. just put a little in, fold it shut. makes it seem that much more approachable. really makes me want to get the book.
I am a firm believer of generational heritage, especially as a descendent of slaves that had their heritage stolen, so oddly enough, I cried during this episode of Food52. Thank you Rick for passing on traditions that so many take for granted.
This recipe makes me want to buy the book!!!! I live in Texas and I have eaten tamales my whole life but never with banana leaves. I really want to make this!
My love for banana leaf tamales comes with growing up with Filipino foods. It blew my mind when I found out about these The best I've had was from lady that used to sell them near an old job but she moved back to Mexico to take care of a disabled family member I never found ones that tasted like them
My first encounter with tamales was in Santa Barbara, CA at the annual Fiesta at a local church. I would buy at least a dozen to keep in my freezer. I've always wanted to learn how to make tamales and look forward to trying Rick's recipe!
I hate meat, and I usually skip meat heavy videos. But these are just so full of joie de vivre, I just avert my eyes when necessary and watch through to the end.
There are plenty of authentic vegetarian options for tamales, including quelites (amaranth greens), rajas (roasted sliced poblano peppers), or squash. Although I don't know if a fully vegan option would work, because the lard and chicken stock are necessary for the masa.
So what's the difference between fresh masa and the masa harina you get at the store? Do you have to do your own nixtamalization and grinding yourself?
Where I live it's very difficult to find fresh Masa. But I can get dried prepared hominy (pozole). If I cook the pozole till soft, then grind it up in a food processor, is that the same as fresh Masa?
No, but you don’t need to get the fresh masa, you can get the cornmeal bag in the super market and add the broth and the rest of the ingredients until you get the texture you need.
Tamales are my weakness... The tamales nazi, tho. Fingernail polish touching food during prep still bothers me. Wonder how many restaurants have food service workers wearing polish, too. Love the differently colored gloves. That is joy.
Check out the FULL RECIPE here: f52.co/3rmD55B
Always gonna show up for papa Rick & Choco! So pumped about him and Carla doing a podcast together. Best news in a while and very much needed. It's the perfect platform for 2 of the best at explaining cooking while not talking down to the inexperienced cooks. Can't love this enough!
The picture of Rick and his parents, holding his diploma brought tears to my eyes. You can just see how proud his mom is of him. Thanks for sharing her pictures, story, and recipes with us Rick.
Literally can't get enough of Rick. Love his passion for Mexican food, his flair and joie de vivre. Totally worth watching!!
He brightens my day! Love you Rick. Thank you for sharing your gift.
Rick really is a game changer. He's making great food approachable, while helping us learn about food from all over Mexico. This man is a treasure and we best keep him safe at all costs!
I love Rick’s kitchen and all of his cookware 😩 everything is so beautiful, including himself, his clothing, and his food!
Then intro part where Rick explains his connection to tamale making through his mother was lovely to hear and see, especially the photos of Rick at various ages with his family. The best part of the story was Rick persevering after his mother's death to carry on the traditions with the next generation of his family.
I just returned from Oaxaca and the tamales were indeed outstanding. The one that stands out the most was a simple herb tamale, with no filling. Would you be familiar with this? Have a recipe, perhaps? Love your videos!
Chef Rick you aq quickly becoming my favorite chef....and now that I'm retired I have the time to cook.....
The photography and videography in this episode are…… **chef’s kiss** talented team.
Stop. You're killing me. Salivating here. I'm gonna make this. ❤😊
OMG can't wait for the cochinita pibil episode!!! these look astonishingly good. it's been too long since I've made tamales. I love sauteed mushroom, onion & mole tamales, too. nom.
Thank you Rick!!! These were so good, I was in heaven! I was transported to Mexico in one bite. You are so fabulous!!!
Rick, your crew is so lucky! Delicious! Can't wait for your book.
just lovely. thank you rick and everyone involved. the preview for the next episode looked really good.
i also have to say, something about these recipes i've seen so far, seems more approachable than i've seen before. like these tamales. instead of needing to get the chicken centered inside the tamale, just put it on top, and fold it shut. same thing with the enchiladas from last week. no need to roll them, bake them and take a while. just put a little in, fold it shut. makes it seem that much more approachable.
really makes me want to get the book.
Looks absolutely amazing 🤤. Pre ordered Mi Cocina because I want to make it all. Can’t wait.
Btw: nails on point.
I love watching you cook. Thanks!
I am a firm believer of generational heritage, especially as a descendent of slaves that had their heritage stolen, so oddly enough, I cried during this episode of Food52. Thank you Rick for passing on traditions that so many take for granted.
Those look more like the tamales they make in my country. They look delicious!!!
This recipe makes me want to buy the book!!!! I live in Texas and I have eaten tamales my whole life but never with banana leaves. I really want to make this!
Your videos have been keeping me going. I'm going to make two of these next weekend!
My love for banana leaf tamales comes with growing up with Filipino foods.
It blew my mind when I found out about these
The best I've had was from lady that used to sell them near an old job but she moved back to Mexico to take care of a disabled family member
I never found ones that tasted like them
Put a coin or a jar lid (if there's room under your rack) in the bottom of your pot... you will hear it rattling around as long as there's water.
_"But, I happen to have it now. Because I have special powers."_
😂
My first encounter with tamales was in Santa Barbara, CA at the annual Fiesta at a local church. I would buy at least a dozen to keep in my freezer. I've always wanted to learn how to make tamales and look forward to trying Rick's recipe!
Your family tamales are wow!! But your shirt I love love LOVE!!!
i like your show's new name and format. good job
I'm so excited for your book! This recipe is top of the list of things to try immediately.
👍 Love Tamales !!!
4:00 SHEESH! what an utter chad!
Also, based OXO timer.
Wowowow Love you Rick!
Preorder that book!!
I will definitely be purchasing your cookbook!! 💕
Most people's secret ingredient is love but that old lady's tamale's secret ingredient was definitely hate and disdain for her fellow man
No tamales for you!
I was focusing on his nails 💅 😂
Me too 😂
These look super delicious!
Tanto te quiero!
Those looked delicious
Step into a Jamaican restaurant they too are so mean but it’s so good.
I hate meat, and I usually skip meat heavy videos. But these are just so full of joie de vivre, I just avert my eyes when necessary and watch through to the end.
Looks amazing! Love the angry old lady selling tamales. Has she just been in the game too long?
You make a lot of salsa. Do you freeze the leftovers? I just ordered your book . I am so excited to get it.
Looks so delicious ! Is the cooking time longer using the banana leaves over using corn husks? 😊🇺🇸
Damn but I want some tamales now.
Can I like this more than once?
I love Rick Martinez! Can't wait to watch.
I love you AND I’m vegan. Maybe sometime you can offer a plant based version of your gorgeous tamales? Por favor!!!!!!
There are plenty of authentic vegetarian options for tamales, including quelites (amaranth greens), rajas (roasted sliced poblano peppers), or squash. Although I don't know if a fully vegan option would work, because the lard and chicken stock are necessary for the masa.
Can’t wait :)
There's a trick for the water, you put 3 penny's on the bottom of the pot, and if you stop listening to the clicking sound your out of water!
sounds like the tamale vendor was cursed with her talent for making tamales!
So what's the difference between fresh masa and the masa harina you get at the store? Do you have to do your own nixtamalization and grinding yourself?
Fresh maza it better 100%
@@maximinolucas9625 But what's the difference?
you had me fah-reaking out over that pink glove, Uncle Rick. I thought you had burned your whole grown @$$ hand! Much love from North Carolina!
Where I live it's very difficult to find fresh Masa. But I can get dried prepared hominy (pozole). If I cook the pozole till soft, then grind it up in a food processor, is that the same as fresh Masa?
No, but you don’t need to get the fresh masa, you can get the cornmeal bag in the super market and add the broth and the rest of the ingredients until you get the texture you need.
@@cronista26 Yes, I've used the dried stuff. But I thought making them with a fresh hominy would be more authentic to a fresh masa.
Yanno the food is good when the old lady making the food is mean. She's making food not small talk.
Tamales are my weakness... The tamales nazi, tho.
Fingernail polish touching food during prep still bothers me. Wonder how many restaurants have food service workers wearing polish, too. Love the differently colored gloves. That is joy.
He wears gel not normal polish, which is much less likely to chip off and get into the food
@@steelestabler6281
It's my phobia, and that it is gel fails to console.
Lose the nail polish or gel or whatever... so distracting and unappealing. Wear lipstick instead.
I just can't do the nail polish 😫
Ugh can he stop with the nail polish it's so garish, played out and distracting
It’s part of who he is!