Whenever I have a bacon wrapped food, I like to par cook the bacon a bit. It tightens it up, renders a bit of the fat, and helps it get fully cooked in the final dish. Invariably, the thing I am wrapping doesn't need to be cooked very much, but bacon needs to be crispy.
I always enjoy seeing these older episodes. Always enjoy Lainie and what a beautiful smile on the lady with the Tamales, I hope she gets a big hug every day. Gracias.
Rick, tú conocimiento de la comida mexicana es muy extensa,cientos de platillos ,y sus sabores,eso te hace ser el mejor cocinero: yo sé que es el mejor chef de comida mexicana del mundo,todo lo relacionado a la cocina the best chef of Mexican food in the world.disculpe...
Sounds good. My mind immediately went to bacon wrapped scallops. So good! I’m a big fan of pumpkin pie, and I am really curious about the pumpkin pie tamales. So interesting. Thanks Rick and Laney.
Well he got a degree in Spanish almost 50 years ago, has studied linguistics and anthropology of Latin America, not to mention the amount of time he has spent in Mexico.
@@isaiahayers1550I've been watching him on TV for about 25 years on PBS, and even tried to get a job in his restaurant in Chicago about 25 years ago, but of course the staff never leaves, so they almost never hire. At the time he closed the restaurant down every year and took his entire staff in a bus to Mexico for 2 weeks. They didn't leave for good reason. The hostess even told me that the fry cook was there for more than 10 years. That's some serious loyalty.
@@JohnVC good for him. Sounds like he's got a very fine establishment there. I'd never even heard of him until recently. I might watch some of those old episodes of his show.
I'm intrigued by the idea of blueberry tamales. Would a bit of lemon oil in the masa ruin the flavor? I believe I will use Tillamook blueberry cream cheese and alternate that with pieces of banana or maybe plantain.
@@genarolegorreta3418 Thats actually a pretty good call texture-wise that i havent considered but would prefer something I can do slow on the weber to get that smoky taste and crust.
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Whenever I have a bacon wrapped food, I like to par cook the bacon a bit. It tightens it up, renders a bit of the fat, and helps it get fully cooked in the final dish. Invariably, the thing I am wrapping doesn't need to be cooked very much, but bacon needs to be crispy.
I always enjoy seeing these older episodes. Always enjoy Lainie and what a beautiful smile on the lady with the Tamales, I hope she gets a big hug every day. Gracias.
Hiii Rick,gracias por compartir lo bello de Mexico 🇲🇽,Saludos🤝 🫡🙋🏻♂️
Saludos desde San Leandro, CA. Hi Rick. Your shows are always worth viewing and viewing again.
Rick, tú conocimiento de la comida mexicana es muy extensa,cientos de platillos ,y sus sabores,eso te hace ser el mejor cocinero: yo sé que es el mejor chef de comida mexicana del mundo,todo lo relacionado a la cocina the best chef of Mexican food in the world.disculpe...
Rick no es "un cocinero".
Él es un *Chef‼️* que no es lo mismo..🤷
God bless you 🙏
I love tamales....
My bags are packed for Puerto Vallarta.
Sounds good. My mind immediately went to bacon wrapped scallops. So good! I’m a big fan of pumpkin pie, and I am really curious about the pumpkin pie tamales. So interesting. Thanks Rick and Laney.
One of your best episodes, Rick! 😄
Saludos desde sanfrancisco California
Born and raised Mexican here and I was expecting some whitewashed restaurants but dang this guy actually went to the mercado! Very surprised! 🎉
Amazing 👍🏻
RIck bendiciones
Everything sounds amazing!
Anyone who has ever had corn bread with blueberries in it would not turn down a blueberry tamale...😋
*tamal
@@isaiahayers1550 Yes, sorry. Tamal.
@@jeannamcgregor9967 oh, no need to be sorry. Hope you have an awesome day!
Greetings from Redondo Beach CA 🇺🇸. Nice video. Cheers 🥂
Nothing to say just Mmmmmm!!😋🤤
Will be at Topolobampo on Saturday night, can't wait.!
I'll tell you what, my man's Spanish is pretty damn solid. Much better than I i was expecting.
Well he got a degree in Spanish almost 50 years ago, has studied linguistics and anthropology of Latin America, not to mention the amount of time he has spent in Mexico.
@@JohnVC well there ya go. You know a lot about this cat huh?
@@isaiahayers1550I've been watching him on TV for about 25 years on PBS, and even tried to get a job in his restaurant in Chicago about 25 years ago, but of course the staff never leaves, so they almost never hire. At the time he closed the restaurant down every year and took his entire staff in a bus to Mexico for 2 weeks. They didn't leave for good reason. The hostess even told me that the fry cook was there for more than 10 years. That's some serious loyalty.
@@JohnVC good for him. Sounds like he's got a very fine establishment there. I'd never even heard of him until recently. I might watch some of those old episodes of his show.
I'm intrigued by the idea of blueberry tamales. Would a bit of lemon oil in the masa ruin the flavor? I believe I will use Tillamook blueberry cream cheese and alternate that with pieces of banana or maybe plantain.
Thank you.
Thanks Chef. What would be a good substitute for Marlin in Chicago? I love the smoked Marlin in Mexico
Canned tuna
@@genarolegorreta3418 Thats actually a pretty good call texture-wise that i havent considered but would prefer something I can do slow on the weber to get that smoky taste and crust.
I SAW EL CHA PO AS A CARNICERO!
🙏🙏🙏
Where did Chef Mike go? 🧐
Lot of work for making tamales I will just by them from locals
After was robbed and kidnapped..the tacos are delicious
Resorts are the worst at local experience and food.
Did you get a facelift?
This originally aired on TV in October 2011.