Rick Bayless is so inspiring. I finally got to go to his restaurant, La Frontera just last week and everything was amazing. I can't wait to visit Mexico and start my own culinary journey. Thanks Rick for sharing your knowledge!
Great recipe. Just a point of view. In México, invariably you rinse the blender's vase and add it to the mix instead of just water, get it? Just food for thought. Almost a hilarious comment. Keep sending your great recipes.
Rick Martinez, I was cringing watching so much pepita sauce remaining in the blender. 😬Yes, all home chefs in Mexico add any additional liquids to the blender to pick up any sauce left behind. I don't know why he added it straight from faucet to the pan.😲
Papa-what?! My brother tried to describe these to me and couldn’t find the words, he had no idea how they were made lol. Now I see why! I have to try making these! 😊 they look amazing
The pumpkin seed sauce sounds amazing. Think I would have to dip the tortillas front and back before rolling up so that there is sauce on the inside too. Yum.
Made it last night. Flavors are great but the pepita sauce consistency was a little chunky. I think an industrial strength blender helps with a smoother consistency.
Made a batch and it's great! I made a full batch of the sauce but only half the actual rolled tortillas the first night. The second night, I scrambled the eggs, in lard, with some onion, and used that as the filling. Might have even been better!
There is a mortar called a "metate" that is long and semi flat. A long, heavy roller is then used to pulverize things to the point that they are turned into sauces.
I worked under a Swiss chef who administered a very harsh rebuke if you did not spat out the last drop....it was as he said. “My pay check” great observation! To be fair he is taping and I’m pretty sure Rick isn’t prone to wasting food.
@@richj011 when someone declares themselves an expert that I admittedly have been watching for years since 1978 BTW, do whatever I want to and if you don't like it tough bananas
@@phoghat I didn't realize Rick "declared himself an expert" but you're right he should have spent an extra minute scraping out his Vitamix for those OCD viewers
I had never heard the tip to just put a slit in a pepper to reduce the heat before! What's mild for everyone else is still enough to turn off my tastebuds. I can do horseradish heat but not pepper heat. I'm definitely remembering this technique for flavor without the heat…
Rick Bayless is so inspiring. I finally got to go to his restaurant, La Frontera just last week and everything was amazing. I can't wait to visit Mexico and start my own culinary journey. Thanks Rick for sharing your knowledge!
My favorite chef all times so clean and he loves Mexico amazing person
Thanks for watching!
What cool dish! Never heard of it, that’s what I love about Mexican food!
A master in his element....truly inspiring. Thank you Rick.
Mr Bayless always inspires me to get to work in the kitchen! This one looks incredible
Mil bendiciones a ti tu familia.Admiramos mucho puerto rico.
Tu sabor autentico brilla tu sabiduria cosina .
Great recipe. Just a point of view. In México, invariably you rinse the blender's vase and add it to the mix instead of just water, get it? Just food for thought. Almost a hilarious comment. Keep sending your great recipes.
Rick Martinez, I was cringing watching so much pepita sauce remaining in the blender. 😬Yes, all home chefs in Mexico add any additional liquids to the blender to pick up any sauce left behind. I don't know why he added it straight from faucet to the pan.😲
Finally I learned something from you Rick, I had been in Yucatan before and I didn't come across the papadzules. delicious recipe!
I love padpazules and love you recipe
Papa-what?! My brother tried to describe these to me and couldn’t find the words, he had no idea how they were made lol. Now I see why! I have to try making these! 😊 they look amazing
Wow! Thank you for sharing your knowledge about yucatan peninsula food preparation
The pumpkin seed sauce sounds amazing. Think I would have to dip the tortillas front and back before rolling up so that there is sauce on the inside too. Yum.
Very clean and interesting technique for the pumpkin seeds.
Unique and special. I like it. Thank you for the lesson and inspiration.
Sauce making master class, loved this!!
Made it last night. Flavors are great but the pepita sauce consistency was a little chunky. I think an industrial strength blender helps with a smoother consistency.
You're probably right about that.
@@rickbayless guess I am going to have to get one of those. 😜. Really enjoy these videos, chef.
Yum.. you're the best Rick
Thanks!
That's the most beautiful breakfast taco I've ever seen!!!!!
Made a batch and it's great! I made a full batch of the sauce but only half the actual rolled tortillas the first night. The second night, I scrambled the eggs, in lard, with some onion, and used that as the filling. Might have even been better!
I remember the paper towel trick from your old TV series on Public Television.
Outstanding! I’m so fortunate to live in Chicago, where even our store-bought tortillas can be of good quality.
Where in Chicago do you go to get your favorite store bought tortillas?
@@Simon-wi7vr for flour, it’s El Milagro by a long shot. For corn it’s El Popocatepetl.
Come to cali we got em fresh on every other corner lol
Looks delicious Chef. I would also garnish it with a few of those toasted pumpkin seeds too!
That would be an extremely affordable meal to make.
I'd roll some sliced avocado inside with the eggs. There goes the inexpensive meal ha...
Love it...
Can dry epazote be used? I have never seen it fresh anywhere in the Seattle area.
I bought some at a Mexican grocery store (can't remember the name) on Aurora in Shoreline near the Fred Meyer up there.
Si
There’s chef Bayless cooking and then there’s Rachel Ray’s pozole.
El tio Rick
So crazy it just might work
Yum
I'm guessing not everyone who cooks in Mexico has a Vitamix or Ninja blender. How do they do these sauces? Mortar?
There is a mortar called a "metate" that is long and semi flat. A long, heavy roller is then used to pulverize things to the point that they are turned into sauces.
a Mexican cook would have rinsed out the blender jar when adding extra water. waste not
I thought the same
I worked under a Swiss chef who administered a very harsh rebuke if you did not spat out the last drop....it was as he said. “My pay check” great observation! To be fair he is taping and I’m pretty sure Rick isn’t prone to wasting food.
Rick is giving viewers a free education on cooking and you're nitpicking classic!
@@richj011 when someone declares themselves an expert that I admittedly have been watching for years since 1978 BTW, do whatever I want to and if you don't like it tough bananas
@@phoghat I didn't realize Rick "declared himself an expert" but you're right he should have spent an extra minute scraping out his Vitamix for those OCD viewers
Hi Chef, I am curious why you did not rinse out the blender with the added water. Seems a waste...
I
I'm from the north of Mexico and I haven't eaten many dishes.
I had never heard the tip to just put a slit in a pepper to reduce the heat before! What's mild for everyone else is still enough to turn off my tastebuds. I can do horseradish heat but not pepper heat. I'm definitely remembering this technique for flavor without the heat…
I wonder if they are ever made with scrambled eggs...
I've never heard of this dish, also never heard of a blender jar.
Rick looks like Yoga Instructor Colonel Sanders
O M G
Amigo mio. I.love.you 💖💚❤💋💋💋💋💕🍀🌷🌷🌹🌹👋👋🙏🙏🍷🍷🍷🍺👀👀
What a strange dish? I've never seen or heard of it before? It looks delicious.🙄
Is the eye roll to suggest the comment was sarcastic?
🏠☀️☁️🙌
That music is from Spain... nothing to do with Yucatan or Mex music.
Me gusta lo q hace pero no sé inglés lo debe de poner en español gracias
Pues sigue canales en español, este es para gringos.
I thought they were going to have a potato filling.
Rick, I like you a lot but you use a ton of salt.