Will he can start by respecting the recipes and not using jack cheese and canned tomatoes on everything, that's the gringo style not the mexican style. It's all fake mexican what he's showing.
@@jj-bp3fr Rick is one of the biggest ambassadors and champions of Mexican cuisine and its complexity in the world and hes a gringo... Imagine talking crap about someone who has dedicated his life to sharing the beautiful cuisine and culture of Mexico.
@@TacoTimeTCG I think artificial intelligence wrote a rude comment under my account. I deleted it as it was not me. However, my comment about using canned food is right. As an embassador that Rick is and his passion for Mexican food, I am surprised he opted for cheap less than favorable ingredients . I think he tries to make short cuts for people such as using replacement ingredients and canned tomatoes, which is ok, but if your an embassador, pls let people know or teach the traditional way, then mention the shortcuts, but 1st teach the traditional way for those of us who don't want shortcuts and want the real taste bc after a while the food looses its real mexican taste and is no lo ger mexican. Mexican food is a UNESCO world heritage cuisine, this means it cannot be changed, if it is, it no longer is considered Mexican food (especially after all the ingredients are not even Mexican but imitation). Trust me, I love Rick Bayless, I'm his #1 fan, I've visited almost all the restaurants he has videotaped in Mexico City, I've even sat in the same chair or next to where he sat in the same restaurants. I've taken authentic cooking lessons in Mexico City where we used molcahetes, clay pots, and metates, even prepare our own tortillas from scratch so we do the nixtamalizacion with the corn on premise, so I do have an idea of what authentic is and respect his cooking, just that using canned tomatoes and Jack cheese are NEVER in any mexican cooking.
Im from and live in Yucatan Rick, and as you should know we eat different in every place, where i am we make red pozole, the meats are in my house a mix of pork and chicken, plus we made extra red sauce so you can ad extra sauce, i like to brake the tostadas (corn chips) and ad it to the soup an also dip them in the extra sauce, some places uses cream on the tostadas, also the soup has onion while you do the broth, and is super sweet, we always fight for the onions LOL, the toppings are the same, radish (i like it in small squares), raw onion, lettuce and oregano!
It looks delicious 😋 I grew up in Mexico and the food from my homeland will always be my favourite, there is lots of good food around but,Mexican food just is my # 1 choice. 👍🏼❤️🇲🇽 Viva México!
I had never heard of posole until today! I was chatting with a friendly older gentleman in the veggie section who was commenting on how big the radishes were. He was excited because he was making his signature posole! I asked him to share it with me. It sounded similar to a pork hominy soup recipe I make, but on steroids, and you verified that’s basically what it is! I researched some recipes and SO glad I found yours! I love your channel Rick! I’ve always loved watching you since you were on PBS years ago! ❤
Год назад+3
Awesome Episode!! Thank You Chef! And to all the people behind the scenes that make it happen!
That green pozole took me back to my grandma's cooking. She's the only one that made a good green in the family. The story of Moctezuma reminds me of the story of how pozoleria San Juan started In Chicago, at least that's what the family told me it began. Good pozole, nice place. Salutations Rick.
In 1964 we rented a house in Chapala. We would never use the tap water for drinking or cooking. So your Mexico house must be updated. I love Pozole. I actually make mine with chicken. I ordered Mexico Oregano plants to grow this year. They are kind of hard to find.
Rick you’re so informative and helpful. Thank you for your generosity in giving us the gift of your knowledge and your fabulous recipes. I’ve made this same comment to you so many times that my autocorrect gives me all the words!! I have become a much better cook because of your expertise. We love 💕 you!
You are amazing. And even more amazing was finding your 'short cut Pork Pozole' using canned enchilada sauce. It's Sept 9 and I've been making a huge pot of red pork pozole for about a year. Make a big batch, since it's just me, and I do not have to cook for another 4-5 days. . What do you suggest I add to fix it as I do not want to throw it out. Pork came out delicious. Have to admit the garnishes are why I make this. Thanks a bunch for any suggest.
That intro music brings me back to when I used to watch this after school!! Wonderful episode, I loved the in-depth look at posole. My family makes posole every new year's eve, but we serve it with buttered and toasted bolillo rolls to soak up all the delicious broth. Is that just a regional difference from northern Mexico or Tex Mex cuisine?
I have found dry epazote online and the biggest complaint in the reviews is that there's no lease and it's mostly stems. I went to my local Mexican store and I found the same thing with their dried epazote. Where do you get dry epazote without all the Woody stems?
@8:35, I thought nixtamalized corn doesn’t keep long after its process has been completed. How do they manage to sell it like that, unless it’s from the same day or at least refrigerated?
Ok. First: Thank you for sharing these great recipes. Second: Why don't you pour some of the broth through the adobo in the sieve to get all the chili goodness? Or clean out the blender with some more broth? (I'm sure it's a chef/time management thing but I see this all the time on your channel and on others.) Third: Why not add the sardines into the blender with the tomatillos? Just seems like an added step to mash them. Finally: I hate having to shell clams or mussels or shrimp when served to me in a dish. Just seems like that's one point when you want to remove the meat from the shells before serving. (Maybe arranging a couple of empty shells on top with some parsley to let the guest know what is in front of them.)
I love the taste of the Mexican oregano available around here, but I do not like having to constantly go through it and fish out the stems. They always poke random places in my mouth.
There's a very good pozolería in Acapulco called Pozoleria Los Güeros. Yes, Thursdays only - make a reservation or go very early! I had to try all three versions they sell AND their sampler plate of little goodies. I was waddling all the way back to my hotel! They have blanco, rojo, and verde - which was my favorite. Well worth a visit if you're in Acapulco on a Thursday!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Rachel Ray needs to watch your videos to learn to cook Mexican food.. Thank you for the love and respect you have for our culture .
You nailed it. Her pozole is a huge mistake.
Lol
I was offended when I saw her make it!! Haha just been dramatic but it was bad!! COCHINADA
@Vicky P I agree when I saw how she made the Pozole I said that is not pozole!. She needs to learn.
I had to look it up. Hilarious.
I really like the "new" format.
Those in depth single topic videos right from th3 source are just what I was looking for
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It’s fun to see how excited Rick gets. I love Mexican food in Mexico.
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Perfect weather for a hot bowl of Pozole
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The Mexican culture is based on respect and history, thank you for being respectful to the Mexican cuisine, Rick, Gracias ❤
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Will he can start by respecting the recipes and not using jack cheese and canned tomatoes on everything, that's the gringo style not the mexican style. It's all fake mexican what he's showing.
@@jj-bp3fr Rick is one of the biggest ambassadors and champions of Mexican cuisine and its complexity in the world and hes a gringo... Imagine talking crap about someone who has dedicated his life to sharing the beautiful cuisine and culture of Mexico.
@@TacoTimeTCG I think artificial intelligence wrote a rude comment under my account. I deleted it as it was not me. However, my comment about using canned food is right. As an embassador that Rick is and his passion for Mexican food, I am surprised he opted for cheap less than favorable ingredients . I think he tries to make short cuts for people such as using replacement ingredients and canned tomatoes, which is ok, but if your an embassador, pls let people know or teach the traditional way, then mention the shortcuts, but 1st teach the traditional way for those of us who don't want shortcuts and want the real taste bc after a while the food looses its real mexican taste and is no lo ger mexican. Mexican food is a UNESCO world heritage cuisine, this means it cannot be changed, if it is, it no longer is considered Mexican food (especially after all the ingredients are not even Mexican but imitation). Trust me, I love Rick Bayless, I'm his #1 fan, I've visited almost all the restaurants he has videotaped in Mexico City, I've even sat in the same chair or next to where he sat in the same restaurants. I've taken authentic cooking lessons in Mexico City where we used molcahetes, clay pots, and metates, even prepare our own tortillas from scratch so we do the nixtamalizacion with the corn on premise, so I do have an idea of what authentic is and respect his cooking, just that using canned tomatoes and Jack cheese are NEVER in any mexican cooking.
'Respecting the recipes,' that's another level of virtue signaling I haven't seen in a while...
You not only make me hunger for theoriginal mexican food but the flavors of my anscestors.
I love pozole!
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Love these series! Keep them coming Rick
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A thing of beauty!
Pozole is my favorite dish (Jalisco style), a lot flavor, freshness and balance. Thanks for sharing.
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Oooooo...I haven't had pozole in a few years. Such a wonderful dish!
Thank you for the quick pozole at the end, too!
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I have watched you for years!! Your videos never get old!!
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Saludos desde Honduras!!! Es genial este canal.
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Otro hermoso país. Soy Mexicana pero he estado en tu país, muy bonito también.
Excellent episode Rick !!!
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Best green pozole I ever had was in Santa Fe, New Mexico.
Im from and live in Yucatan Rick, and as you should know we eat different in every place, where i am we make red pozole, the meats are in my house a mix of pork and chicken, plus we made extra red sauce so you can ad extra sauce, i like to brake the tostadas (corn chips) and ad it to the soup an also dip them in the extra sauce, some places uses cream on the tostadas, also the soup has onion while you do the broth, and is super sweet, we always fight for the onions LOL, the toppings are the same, radish (i like it in small squares), raw onion, lettuce and oregano!
This is one of my newest favorite recipes that I'm going to try I already know how to make it but it's got a few more tips
It looks delicious 😋 I grew up in Mexico and the food from my homeland will always be my favourite, there is lots of good food around but,Mexican food just is my # 1 choice. 👍🏼❤️🇲🇽 Viva México!
Rick Bayless is one of my favorite chefs he is so informative
I had never heard of posole until today! I was chatting with a friendly older gentleman in the veggie section who was commenting on how big the radishes were. He was excited because he was making his signature posole! I asked him to share it with me. It sounded similar to a pork hominy soup recipe I make, but on steroids, and you verified that’s basically what it is! I researched some recipes and SO glad I found yours! I love your channel Rick! I’ve always loved watching you since you were on PBS years ago! ❤
Awesome Episode!! Thank You Chef! And to all the people behind the scenes that make it happen!
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Truly you hit the spot on your comment 👌
You’re making me homesick!
That green pozole took me back to my grandma's cooking. She's the only one that made a good green in the family. The story of Moctezuma reminds me of the story of how pozoleria San Juan started In Chicago, at least that's what the family told me it began. Good pozole, nice place. Salutations Rick.
Pozole the best for Sunday morning
In 1964 we rented a house in Chapala. We would never use the tap water for drinking or cooking. So your Mexico house must be updated. I love Pozole. I actually make mine with chicken. I ordered Mexico Oregano plants to grow this year. They are kind of hard to find.
Another excellent video. Love the mussels
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Wow! Amazing
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Valentine pre fix at Red O tonight. Thank you Rick. Fantastic Chef/Artist
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wowowowow these latest set of 'deep dives' are absolute gems, love them
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Rick you’re so informative and helpful. Thank you for your generosity in giving us the gift of your knowledge and your fabulous recipes. I’ve made this same comment to you so many times that my autocorrect gives me all the words!! I have become a much better cook because of your expertise. We love 💕 you!
Oh dear goodness, that looks amazing
Wonderful, and heartfelt thanks for your love of Mexican cuisine. We make pozole for new years.
Rick is invited to the carne asada at the family cookout. Shoot he can bring his topperware and get a plate to go as well. Love watching your videos.
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Once again Amazing!!!!
I love Mexican Oregano. I grow it and use it exclusively.
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Rinsing raw onion is such a great tip - thank you.
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That step at 6:02 to sprinkle Mezcal over it is really cool. I really gotta try finishing my soups with a little booze!
Awesome didnt know the green
You are amazing. And even more amazing was finding your 'short cut Pork Pozole' using canned enchilada sauce. It's Sept 9 and I've been making a huge pot of red pork pozole for about a year. Make a big batch, since it's just me, and I do not have to cook for another 4-5 days. . What do you suggest I add to fix it as I do not want to throw it out. Pork came out delicious. Have to admit the garnishes are why I make this. Thanks a bunch for any suggest.
I freeze my leftover (which rarely happens) in ziploc bags
Hasta salive,que delicioso,se antojó.
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That intro music brings me back to when I used to watch this after school!! Wonderful episode, I loved the in-depth look at posole. My family makes posole every new year's eve, but we serve it with buttered and toasted bolillo rolls to soak up all the delicious broth. Is that just a regional difference from northern Mexico or Tex Mex cuisine?
This looks wonderful Rick. Now I have to convince my wife that a pigs head is necessary for dinner!
I just found out the other day that Skip Bayless is your brother. I'm fans of ya both!
El mejor restaurante de pozole es potzollcalli en México o la casa de Toño para mi saludos ok bye bye
Love your channel and the MOPAAT series. Can you do an episode on something that would be great for a high protein low calorie meal prep, thanks
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Wondering if any seafood would work in place of the mussels?
Rick...cuando harás lengua a la veracruzana?
Pozole is almost like the ramen of Mexican food when it comes to using different cuts of pork.
Puedo usar en vez de chile ancho el chile guajillo?
Is there a chicken posole or vegetable posole? Allergy to pork and pork byproducts. Gracias 🌺
Totally, it’s very common to prepare chicken pozole too, shredded breast actually
Hi! Baylees can I have the Address of the Moctezuma Restaurant please!
Moctezuma, 12-E, Timbre Que Dice Pozole, Ciudad de México
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Oh! Thank you @Don Bushek
I'm going to us shrimp 🍤
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Would crab meat be a good substitute for the mussels in the green pozole?
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Rachel Ray needs to stick to making Hamburger Helper. She's a joke. "Hey, Rachel! the recipe is ON THE BOX."
I have found dry epazote online and the biggest complaint in the reviews is that there's no lease and it's mostly stems. I went to my local Mexican store and I found the same thing with their dried epazote. Where do you get dry epazote without all the Woody stems?
@8:35, I thought nixtamalized corn doesn’t keep long after its process has been completed. How do they manage to sell it like that, unless it’s from the same day or at least refrigerated?
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I agree 99% Lettuce tho on posole?
Comfort food
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I prefer white pozole.
Para elevar el pozole al terreno de los dioses sólo hay que ponerle aguacate 🥑 🥑 🥑🥑🥑🥑🥑😈😈😈😈
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🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
Ok. First: Thank you for sharing these great recipes.
Second: Why don't you pour some of the broth through the adobo in the sieve to get all the chili goodness? Or clean out the blender with some more broth? (I'm sure it's a chef/time management thing but I see this all the time on your channel and on others.)
Third: Why not add the sardines into the blender with the tomatillos? Just seems like an added step to mash them.
Finally: I hate having to shell clams or mussels or shrimp when served to me in a dish. Just seems like that's one point when you want to remove the meat from the shells before serving. (Maybe arranging a couple of empty shells on top with some parsley to let the guest know what is in front of them.)
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I love the taste of the Mexican oregano available around here, but I do not like having to constantly go through it and fish out the stems. They always poke random places in my mouth.
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those that do not like the smell, or taste of raw onions do not deserve to eat
I'm allergic
An egg in pozole?
100th comment
I can no longer make orxeat posole after learning that it was the soup made from human body parts after the aztecs did the ritual sacrifice.
Rick Bayless is brown idc! Lol Rachel ray needs to subscribe and study your videos!
Please next time bring Rachel Ray with you. So she can learn how to cook real Mexican Food. !!
Shows you how Pozole is not from New Mexico or south Colorado and is not spelled posole
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I’m Mexican and I’m sorry but that pozole verde with sardines mmm no thanks 😅
The only bayless worth watching. Skip is nothing more than joe Biden on espn.
Mea Culpa but when you switch from pork to sardines you ruined the dish. I've never seen pozole served this way.
I DONT LIKE THAT YOU CHANGE OUR MEXICAN RECIPES!.....SORRY!
Sorry not a Bayless fan.
There's a very good pozolería in Acapulco called Pozoleria Los Güeros. Yes, Thursdays only - make a reservation or go very early! I had to try all three versions they sell AND their sampler plate of little goodies. I was waddling all the way back to my hotel! They have blanco, rojo, and verde - which was my favorite. Well worth a visit if you're in Acapulco on a Thursday!
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