I live in Chicago. I've been to Rick's restaurants many times. Quality ingredients. Innovative dishes. Great service. What rarely gets mentioned is how nice and sweet this man is. He's one of those people who has the ability to make you feel like you are the only person in the room. I've seen him take kids into the kitchen and walk them through what's going on for 20 minutes. Sweetheart. Thanks again for all your great work.
@@janicemartin2556 Start with the first one, Frontera Grill. Then, for a special occasion, treat yourself to Michelin starred Topolobampo (right next door). Full list is at: rickbayless.com
My grandfather had a heart attack in the 1970's,and his Dr. told him he couldn't eat avocados because of the fat content. Now we know it's heart healthy fat. He's still ate an avocado every day and live to 96 years old!
Right on!!! They used to say and prob still do say, use corn oil or other cooking oils like peanut oil, sometimes I will use sesame oil but I use NOTHING BUT 100% VIRGIN OLIVE OIL. It doesn't burn, the food does not "soak" it up, the olive oil is the same color after cooking as it is when first poured into the skillet and the same amount! In my not so humble opinion, EVery thing sautees better in pure virgin olive. Nothing sautees chicken breasts or thighs - better than olive oil and a little butter, squeeze fresh lemon, minced garlic and onion - zucchini, shrimp. It doesn't matter, ALWAYS 100% VIRGIN OLIVE OIL. 😁
@@LIZZIE-lizzie Olive oil has a very low smoke point and it is very easy to burn. Burnt oil contains carcinogens. Extra virgin is great but definitely not for every case.
Mexican here. Sir, this is the best guacamole video I've seen in RUclips. You went all over the avocado harvest cycle from the tree to the table, then you showed a great way to open the avocado and how to handle everything from the seasoning to the final plate. You have earned a subscriber!
Nice to see some validation for the chef. He got a lot of crap for a while because he wasn't Mexican and doing Mexican food. If you know you know. Chefs and cooks don't care about anything other than if you can do the job and you're not an arrogant poseur. I learned how to dry age beef and make Mozzarella from my Mexican co-worker and I'm an Italian American mutt. I learned how to make Panna Cotta from an Irish Chef. I learned how to appreciate ingredients from all the guys I worked with over the years.
@@Aceg13579 yes, it is, at least in this Americans opinion. Mexico is the king of avocados around here. I’ll take the endorsement of a native Mexican any day over a Norwegian. Good day sir.
Rinsing the onion was a game changer for me. I've hated raw onion my whole life, but liked the flavor of onion powder. After rinsing and letting it soak for an hour, I now enjoy raw onion in my salsa and guacamole. Thanks Rick!
The salt and acid should mellow any onion. I always start pico by putting my chopped onions in to a bowl first, then salt and lime juice, pile everything else on top. It'll mellow by the time the meal is ready if you do this first. Onion powder compared to an actual raw onion?
I can’t believe I just spent 20 minutes watching someone make guacamole, but it was well worth the education. Quality education and teaching me how to prepare something I thought I knew how to already make. Back to the kitchen after this one
Avocado grower here: What most people do not know is that California avocados can legally be picked only after a certain date (January 20th for my Hass) when the fat content reaches a minimum level. Growers tend to pick soon after that date because the longer you leave them on the tree, the more weather and animal damage they can suffer. The packing house can store them for months in the cold and take them out when food stores order them. But growers can leave them on the tree and the fat content rises. I'm still picking them in July, and they are incredible! But just buying them in late summer is not going to mean you get extra-fat late season avocados. You have to know a grower and ask for them specifically. Commercial growers will say they picked them all in January or February. Backyard growers leave them on the tree until they need them. Of course you need to anticipate your need about two weeks ahead of time, since backyard growers do not have the ethylene gas packing houses use to ripen them. I also would leave the cilantro on the side, because a significant percentage (about 10%) of the population tastes cilantro as soap! That's why some of your guests will avoid your guacamole.
Thank you so much for sharing such awesome info!! When some of the avocados have the brown/ bruises, is it ok to eat the dark part? ( unless of course it’s way mushy?!)
@@mamashanshan2772 If it's just a bit brown, give that part a taste. That's where you get the smoky flavor. You may or may not like it. Personally, I do. Of course, as a grower I eat most of the fruit that can't go to the packing house. The packing house accepts prime fruit for retail, and sunburned or slightly damaged fruit that goes right to the guacamole companies. So I'm talking about fruit chewed by squirrels, "potatoes" (fruit that grows under the leaves on the ground), etc. Those are usually fine with a little trimming.
@@joshuaborin6762 Sorry, not a retailer. Not even growing enough any more to sell them. The water costs more than we were getting. Now our main crop is coyotes and rattlesnakes. You need to find your own grower, in some frost-free area of the world.
I've been smashing everything together all my guacamole life, in what I now recognize to be a food crime. I like the way you smashed the avocados, salt and lime, and then gently folded everything else in. I'm going from a history of violence against tomatoes, onions, cilantro and chili to a place of enlightenment. Thank you.
I think the authentic way is to use a mortar and pestle and smash the chili and onion at the bottom with salt and lime and then add the avocados last. That way the heat from the chili and the onion flavor goes evenly throughout avocado.
I really love how he isnt just combining the ingredients and expecting us to just follow the steps, but really explaining the thought process and technique behind those decisions along the way. Truly helpful!
It is helpful if this is your first encounter with an avocado and a kitchen and a knife and citrus juicer and a potato masher and guacamole…to some who loves cooking this wasn’t that helpful.
We buy avocados in a good quantity at Costco, bright green, and put two in the vegetable basket, and the other 4 in the fridge. We have discovered, over time, that if we buy them in the bright green stage, when they ripen, they have no bruises on them. Yay! When the first one is ready, we eat it, but we take another one out of the fridge to replace it, and on it goes until we are ready to buy more. You a very correct that it takes the cold ones a few days to ripen. We like our avocados to be quite dark on the outside before eating them. Thank you for all of your wonderful, informative videos. You are a joy to watch. CDMX
I saw the rinsing trick, not too long ago. Honestly got ticked off because, how many times & years that I could've been using it... 🤦🏻♂️🤦🏻♂️🤦🏻♂️ But glad I've a seen Rick's approval & using it.
🥑 A friend who likes to keep avocados on hand taught me to store most of the avocados in the fridge and just leave out one or two at a time so that they don’t all get ripe at the same time and go bad. Then I always have a ripe one available on the counter and the rest on reserve in the fridge.
I kind of do an opposite of that. let them all ripen on the counter until they are just barely ripe, then refrigerate. Then I use them out of the refrigerator as needed. They last a long time this way.
@@mikemcfadden6494 Same. I was wondering when he was going to break out the garlic. Also ditch the tomatoes and roast/sear your pepper, onion and garlic.
Rick Bayless has always been my absolute favorite “celebrity” chef. And the best guacamole I’ve ever had was a variation where he added chopped, crisp-fried bacon to his classic recipe. (If memory serves he may have also swapped red onion for the white.) It was phenomenal. 😍
I’ve been making guacamole all my life- I thought this video was going to be ridiculous. But I actually like how he explains everything I can tell he loves what he’s doing and it’s a great way for people that don’t know how to make it learn!
@@iskinder008 it’s probably not traditional, and I’m pretty sure he says it’s not traditional, but it’s probably good. I don’t think you earn those prestigious awards with ideas that are bad lol
Rick you are one of the very first chefs that I used to watch when I was just a young teen. I still to this day go back to, "Mexico, one plate at a time" on occasion and I continue to this day to be educated and inspired by you. Your love for Mexican ingredients is palpable and I always look forward to another one of your videos! Thank you for all the hard work and passion.
I appreciated how thorough you were in explaining this. I love teachers who explain *why* we should do certain things, rather than just tell us to do them. You earned my sub for that
Thanks Rick for all the recipes you share. So glad you paused and made it clear that lime, salt, and a properly ripe avocado can result in wonderful guacamole. I guarantee that if people served that simple guacamole to their friends, they’d get several requests for the “recipe”!
I lost my wife a year ago and having to make my own meals find videos like this brilliant. Thanks so much, I have few more ingredients to buy, then away I go.Wish me luck.
When you get done with your guacamole smooth the surface and cover with just enough water to cover the surface. It won't oxidize, avacados aren't water soluble. Just dump off the water when you are ready again and stir. 👍👍
Nick, you are the reason I will start to buy more guacamole now and every time I make some I will say, Thanks Nick..lol Def appreciate the great tip. Love & Light my friend~
I was about to say the same thing! I love those knotty pine cabinets and I think I see a Mid-Century Modern pendant light fixture in the background. I also think I see soapstone countertops which is what I wanted. I got Titanium Grey Corian instead which is that same hue.
This man is the best. I was watching Create TV Saturday mornings 13 years ago and saw a recipe where Rick was making salsa, which really got me into cooking. I'm happy to say you've given me a passion for home cooking and I've got a mean salsa and guacamole because of you. Big thanks!!!
I would get up early to watch this on Saturday like a kid getting up for cartoons. His show one plate at a time was the best I learned so much from it!
I once watched Rick make guacamole "Yucatan style" (just salt, garlic and lime juice as add-ins), and that's definitely my favorite! I'm a minimalist in most things, so Yucatecan guac suits me just fine...plus, I'm a cilantro hater, so none of that in my guac!
You are absolutely right lime in avocado is not used, usually because Guacamole is eaten before it can oxide. Congratulations you are the first person that adheres to an original recipe.Love it Less is better.
at home, my mom used to prepare guacamole with just these ingredients: avocado, salt, olive oil and red wine vinegar, just a drop of vinegar o lime juice, a little bit of olive oil, and it gives the avocado a silky texture...the best!
Honestly I enjoyed this video and will make this recipe. For someone who is a culinary genius, he is so down to earth. His instructions are simple and easy without being condescending. I hate it when professional chefs "talk down" to home chefs or people interested in cooking.
Simple perfection! Every detail has been thoughtfully, worked out by one of my favorite culinary genius’s Rick Bayless! Even the way he scoops the guacamole into its presentation bowl is well thought out! Scooping it on top of itself and not touching the sides. I bet it would be fun to work in one of his kitchens in Chicago!
Rick, I've been watching since Mexico: One Plate at a Time. Your passion for Mexican food and culture and cooking is incredible. You inspired me on my own journey of discovery of Mexican food and culture. Thank you so much, I wish you all the best. Dustin
As a private chef, my primary client requests Mexican fare fairly often. You are my go-to for ideas as well as technique in this category. Everything I’ve made has been extremely successful thanks to you and your thorough understanding of this cuisine. Your Tacos al Pastor rendition in particular was a huge success!!! Thanks so much for your generous content.🌞
I like your home kitchen design and especially that you have not renovated it. The simple materials look great and are timeless. It is also nicely connected with the dining area and looks like a real home.
This is the guy who singlehandedly made me aware that there was more to Mexican food than tacos and burritos, liberating me to fully and completely enjoy both of them! Thank you for frontera and topo la bamba!
You are a treasure. I live in nowhere Iowa, so I'm solely responsible for bringing great food into my life, so thank you for helping my journeys along!
So, so Happy to see this video. After my mom retired she returned to Mexico and opened a "tiendita" to keep her busy. The fruit and veggie vendor taught her how to treat an avocado. She in turn taught me. All your tips spot on. I especially appreciate you sharing the where an avocado should be squeezed. top or bottom. check under the stem cap, never the side, kills me when I find avocados with dents on the side. there should be a do not squeeze the avocado PSA.
Great recipe and video. Personally I usually leave out the tomato and chilis and only add a minute amount of cilantro. What I do love is adding some fresh ground cumin seeds. Not sure if that makes me a filistine but I feel that their flavor really enhances the avocado's nuttyness.
my guac: - same consistency of avocado- i like a bit of chunkiness as well - one half of lime - i use the same amount of tomatoes but i actually discard the seeds and core and just use the fleshy outside, makes a better consistency imo - i remove all stems from cilantro before i bunch up. - i chop the onions as fine as possible- most people don’t like biting into big pieces of onion - i add a tablespoon of cotija cheese (dry, grated mexican cheese similar to parm but with more tang) - add a dash of tajin seasoning
Growing up in central California and living most of my life in the state I've always loved Mexican food. I've had the pleasure of eating at a number of Rick's restaurants in Chicago and they're the very best restaurant Mexican food I've ever had outside of Mexico itself. Bravo chef, and thank you!
I love guacamole and this is how I make it. I add a touch of minced garlic too. Have had it with lemon juice, however didn't have lemon but did have a lime. So I use just a quarter of it. It was the best I have ever made. You were right on the lime (use just a touch)
the recipe I learned while living in a small village in the state of Puebla - not in a restaurant in a big city. 3 avocados 1-3 roasted serranos 2-3 roasted cloves of garlic 3 limes Handful of cilantro Roast the chiles and garlic and add to a blender Add the handful of cilantro to the blender Juice the limes into the blender and blend until smooth Mash the the avocados into a bowl Pour in the lime, cilantro, chile juice and mix thoroughly Salt to taste. Add an avocado pit “too keep it from turning brown” says my Mexican teacher. The consistency should be somewhat thin so that it can be spooned onto a piece of meat or taco.
You are so right on the lime amount! I LOVE lime flavor and always squeeze a bunch! In my salsas in my recipes...I followed your advice and kept my ratios in check, best guac I've ever made! BTW I still have your first cookbook. You are a legend.
I chunk up 1/2 the avocado and slightly mash up the other half and spoon in as much deli salsa as I want in it. It is the fresh stuff in the produce isle in like a clear see-through cottage cheese looking carton. It has tomato, onion, and peppers already diced up. DELICIOUS.
I'm so happy to have run into you on RUclips. My husband and I would watch you on PBS all the time. Thank YOU for Highlighting Mexican food and Culture over the years. The reverence you showed, as you learned through your Travels in Mexico to in turn teach your audience, was not lost on us. I am first generation Puerto Rican and my husband first generation Mexican. We love you and have been to your Chicago restaurants, DELICIOUS 😋
I LOVE you and this recipe. Thank you so much, from California. Also, After trying to get into your restaurant in Chicago 5 times, I finally made it In. Honestly, BEST meal of my life. I ate alone. 3 to 4 hours, item after item, not rushed. Was one of those moments in time I'll never forget. I thank you for that :)
Thanks Rick for the guac tutorial. I've been making guac for years, but I appreciate the simplicity is better approach, and that it's more traditional. Now if I only knew how to do a good carne asada.
Have watched your craftsy class, have mex everyday 1 and 2(love your "riff" mentality), been to Frontera, watched one plate at a time for years on iowa public tv... I'm such a huge fan. I love what you 'bring to the table". And I'm not talking about your culinary skills. The passion, knowledge, positivity, you share is bounding. You are the Bob Ross of the culinary world. :)
I can’t add fresh onions to my food because it causes discomfort with indigestion, which is sad because I love the taste. The fact that washing it after you cut it solves this issue is amazing! Thank you Rick! I think I speak for every Mexican when I say, you’re invited to “La Carne Asada” anytime 😁
Thank you, Chef. I made this recipe with one avocado. I used a third of a lime. 1/4 of small red onion, rinsed, no white onions available, 4 grape tomatoes, quartered, a third of serrano chili,, and fresh cilantro. This is the best recipe I have made in a long time. I would enjoy seeing a master class on taco seasoning/sauce. When made fresh it just tastes so much better. I did see the Taco Tuesday video, and maybe that is the recommendation.
OK, when I saw the video being 20 minutes long to make guacamole, I knew I was probably going to give it a thumbs down. To my surprise, I actually watched the whole thing, learned a lot about avocados and guacamole preparations and was so impressed that I liked and subscribed after seeing it through until the end!
One question I have though is about adding a dollop of sour cream (or yogurt) to the guac to both prolong it's ability to remain green and fresh-looking at a party as well as adding creaminess. What are your thoughts on this?
I love the taste of avocados, thanks to my ex husband who also loved them however he was not from Mexico he is from Puerto Rico and the way he made guacamole was to add a touch of mayo not enough to mask taste but enough to just get that extra creaminess. Also no cilentro as he didn't like lemon flavor. Onion and tomato plus a few shakes of Texas Pete's hot sauce! Please don't hate, it really is delicious
@@sarahdoanpeace3623 You are so welcome Sarah ☺️ if you do the tomato it out the middle and just use the outer part as the inner will make the guacamole soupy!!
@@michelleangello8313 Just cut the tomatoes in half and gently squeeze out the juice before slicing and chopping. The plum tomatoes are fine for the winter and spring but please always take advantage of the vine ripened ones throughout the summer, It really is miles better!!!
@@maryadabrowski3531 Thank you for your comment Marya but I'm divorced now and haven't made guacamole in quite a long time!!! Now I just eat the avacados sliced!
So GLAD to see you on RUclips as I was a big fan and watcher of your cooking program! The best CHEF on Southwest cooking for a NYC girl!! Learned so much from you. Finally, I get the chance to say Thank you 💜💯
6:50: I bought a lime/lemon press like the one you have on recommendation from Cooks Illustrated. You are absolutely right: I've had quite a few juicers before but the lever type is fast, gives great yield and won't pass seeds. It may be a one trick pony, but what a fine trick if you use a lot fresh lemons and limes.
All the old Mexican moms and grandmas give you their blessing. 9:07 is when the got invited to the carne asada. Shout out to you for being about the culture and not culture vulturing it. Respec.
The man is "The Man" he knows how to perfect the best ethnic food on the planet. I've flown to Chicago just to eat at his restaurants. The food the man makes will melt you. I spent "lockdown" in Mazatlan - on and off liquor sales, etc. Mexican food rules the world. Happy to support the Chef's channel
Me in a.m. - "Think I'll have a little avocado on my toast. Just a lite breakfast." Then I end up using the WHOLE thing making guac and use toast as dippers. Ahh the breakfast of champions ! 😄
Hi Joanna I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
@@Raymondgogolf 2nd response 1st one got deleted. idk why I said.....I don't know to what comment of yours you are referring so I don't really know what to say. Except...I AM blessed by The Creator as I'm sure you are as well. - and Rick Bayless is not my favorite chef. JACQUES PEPIN is. And I say MAY GOD CONTINUE TO BLESS HIM. ❤
@@joannaedwards6325 Hi good morning i was just passing by on the comment section when i come across your amazing comment, that's why i complimented you because i can see you're a good chef as well. I don't really know Jacquest Pepin but i will check it out....Where are you from?
Brilliant, chef. I've been making guacamole for decades, and I honestly never considered treating it as a base palette to expand on. Thank you for the suggestion!
Mexican here, this is definitely an exact rendition to a mexican guacamole. Some people may add olive oil in small quantities, but this IS a proper guacamole.
Being from Cuba, I have eaten avocado my whole life, but I didn't know all the details I learned from just this one video. The avocados we ate are the other kind, with the smooth light green skin . I do think these little rough one have a better flavor by far . Thanks, Rick .
My grandma always soaked her chopped onions in ice water before adding to her potato salad, too. Works great! I love your tip about going to a Hispanic market for avocados so they are ripe and not rock hard but with dark spots when they ripen. Thanks!
Hi Stacey I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Rick is the only RUclips chef that used a separate spoon for tasting only, everyone else licks a single spoon to mix and taste. My aunt and uncle owned and ran a lodge, my aunt ran the kitchen and no plate left the kitchen without her inspecting it first.
And no garlic! What a joy! And to see someone explain it so simply. Use good avocados, don't puré them, and don't overpower them. I'm going to refer to this video when I'm arguing with my friends about how to make this stuff.
Rick, this was a great vid! I know you have a lot of stuff already out there on the internet, but more vids like these would be welcomed. Thank you Rick! :) :)
This is brilliant, I love the presentation. So clear and concise with an obvious understanding of the science behind the food. This is my first time visiting the channel but won't be the last.
Hi Lizbeth I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
![Gunna - HIM ALL ALONG [Official Video]](http://i.ytimg.com/vi/w7Wf0h1Q8a4/mqdefault.jpg)
I live in Chicago. I've been to Rick's restaurants many times. Quality ingredients. Innovative dishes. Great service. What rarely gets mentioned is how nice and sweet this man is. He's one of those people who has the ability to make you feel like you are the only person in the room. I've seen him take kids into the kitchen and walk them through what's going on for 20 minutes. Sweetheart. Thanks again for all your great work.
We live near Chicago, what is the name of his restaurant? Address? Or webpage?
Disney springs also has his restaurant fonterra.
@@janicemartin2556 Start with the first one, Frontera Grill. Then, for a special occasion, treat yourself to Michelin starred Topolobampo (right next door). Full list is at: rickbayless.com
@@Madone52SL thank you, sounds like good advice!
He is. He is also health and wellness conscious and does yoga!! Definitely crush-worthy!!🥰💕
My grandfather had a heart attack in the 1970's,and his Dr. told him he couldn't eat avocados because of the fat content. Now we know it's heart healthy fat. He's still ate an avocado every day and live to 96 years old!
Its SCIENCE! Seriously though, good for him. Maybe they should change the saying from "an apple a day...'
Right on!!! They used to say and prob still do say, use corn oil or other cooking oils like peanut oil, sometimes I will use sesame oil but I use NOTHING BUT 100% VIRGIN OLIVE OIL. It doesn't burn, the food does not "soak" it up, the olive oil is the same color after cooking as it is when first poured into the skillet and the same amount! In my not so humble opinion, EVery thing sautees better in pure virgin olive. Nothing sautees chicken breasts or thighs - better than olive oil and a little butter, squeeze fresh lemon, minced garlic and onion - zucchini, shrimp. It doesn't matter, ALWAYS
100% VIRGIN OLIVE OIL. 😁
@@LIZZIE-lizzie check out avocado oil from Chosen foods.not only is it tasty.. it’s high heat is 500•F.
That was political science!!
@@LIZZIE-lizzie Olive oil has a very low smoke point and it is very easy to burn. Burnt oil contains carcinogens. Extra virgin is great but definitely not for every case.
Mexican here. Sir, this is the best guacamole video I've seen in RUclips. You went all over the avocado harvest cycle from the tree to the table, then you showed a great way to open the avocado and how to handle everything from the seasoning to the final plate. You have earned a subscriber!
Norwegian here, your opinion isn’t more important than other peoples
Nice to see some validation for the chef. He got a lot of crap for a while because he wasn't Mexican and doing Mexican food. If you know you know. Chefs and cooks don't care about anything other than if you can do the job and you're not an arrogant poseur. I learned how to dry age beef and make Mozzarella from my Mexican co-worker and I'm an Italian American mutt. I learned how to make Panna Cotta from an Irish Chef. I learned how to appreciate ingredients from all the guys I worked with over the years.
@@Aceg13579 on a video making mexican food lmao
@@Aceg13579 yes, it is, at least in this Americans opinion. Mexico is the king of avocados around here. I’ll take the endorsement of a native Mexican any day over a Norwegian. Good day sir.
When did anyone say that their opinion was more important? Wow…
Rinsing the onion was a game changer for me. I've hated raw onion my whole life, but liked the flavor of onion powder. After rinsing and letting it soak for an hour, I now enjoy raw onion in my salsa and guacamole. Thanks Rick!
The salt and acid should mellow any onion. I always start pico by putting my chopped onions in to a bowl first, then salt and lime juice, pile everything else on top. It'll mellow by the time the meal is ready if you do this first. Onion powder compared to an actual raw onion?
I can’t believe I just spent 20 minutes watching someone make guacamole, but it was well worth the education. Quality education and teaching me how to prepare something I thought I knew how to already make. Back to the kitchen after this one
Avocado grower here: What most people do not know is that California avocados can legally be picked only after a certain date (January 20th for my Hass) when the fat content reaches a minimum level. Growers tend to pick soon after that date because the longer you leave them on the tree, the more weather and animal damage they can suffer. The packing house can store them for months in the cold and take them out when food stores order them.
But growers can leave them on the tree and the fat content rises. I'm still picking them in July, and they are incredible! But just buying them in late summer is not going to mean you get extra-fat late season avocados. You have to know a grower and ask for them specifically. Commercial growers will say they picked them all in January or February. Backyard growers leave them on the tree until they need them. Of course you need to anticipate your need about two weeks ahead of time, since backyard growers do not have the ethylene gas packing houses use to ripen them.
I also would leave the cilantro on the side, because a significant percentage (about 10%) of the population tastes cilantro as soap! That's why some of your guests will avoid your guacamole.
Thanks for all your info. And what a great idea LEAVING THE CHOPPED CILANTRO ON THE SIDE. 😊
Thank you so much for sharing such awesome info!! When some of the avocados have the brown/ bruises, is it ok to eat the dark part? ( unless of course it’s way mushy?!)
@@mamashanshan2772
If it's just a bit brown, give that part a taste. That's where you get the smoky flavor. You may or may not like it. Personally, I do. Of course, as a grower I eat most of the fruit that can't go to the packing house. The packing house accepts prime fruit for retail, and sunburned or slightly damaged fruit that goes right to the guacamole companies. So I'm talking about fruit chewed by squirrels, "potatoes" (fruit that grows under the leaves on the ground), etc. Those are usually fine with a little trimming.
@@joshuaborin6762
Sorry, not a retailer. Not even growing enough any more to sell them. The water costs more than we were getting. Now our main crop is coyotes and rattlesnakes. You need to find your own grower, in some frost-free area of the world.
Also. There are male and female avocados. Males have small seeds. Female seeds are huge and take up.all the space inside. Always get males
I've been smashing everything together all my guacamole life, in what I now recognize to be a food crime. I like the way you smashed the avocados, salt and lime, and then gently folded everything else in. I'm going from a history of violence against tomatoes, onions, cilantro and chili to a place of enlightenment. Thank you.
But did it taste good? That's all that matters!
Learned this in culinary school. Reminder, a sharp knife is paramount in cookery.
I love your comment, there is redemption in all of us.
I think the authentic way is to use a mortar and pestle and smash the chili and onion at the bottom with salt and lime and then add the avocados last. That way the heat from the chili and the onion flavor goes evenly throughout avocado.
I really love how he isnt just combining the ingredients and expecting us to just follow the steps, but really explaining the thought process and technique behind those decisions along the way. Truly helpful!
He is the Man
en.m.wikipedia.org/wiki/Rick_Bayless
@@Sunshine66Bklyn thanks for the link I guess? 🤷♂️
It is helpful if this is your first encounter with an avocado and a kitchen and a knife and citrus juicer and a potato masher and guacamole…to some who loves cooking this wasn’t that helpful.
He’s not just a chef ,he’s a great kitchen teacher/master
@@aca247 a master baster
We buy avocados in a good quantity at Costco, bright green, and put two in the vegetable basket, and the other 4 in the fridge. We have discovered, over time, that if we buy them in the bright green stage, when they ripen, they have no bruises on them. Yay!
When the first one is ready, we eat it, but we take another one out of the fridge to replace it, and on it goes until we are ready to buy more.
You a very correct that it takes the cold ones a few days to ripen. We like our avocados to be quite dark on the outside before eating them.
Thank you for all of your wonderful, informative videos. You are a joy to watch. CDMX
I grew up in Los angeles w a latin baby sitter now i am living in Mexico .. thank you !! for inspriration to seek after the food of my youth!!
The rinsing of the onion under cold water trick has made my guacamole amazing!!!!!! I’ve been doing that for years since learning from Rick.
Agree!
I saw the rinsing trick, not too long ago. Honestly got ticked off because, how many times & years that I could've been using it... 🤦🏻♂️🤦🏻♂️🤦🏻♂️
But glad I've a seen Rick's approval & using it.
I’ve never heard of that but will definitely do it next time I make guacamole!
🥑 A friend who likes to keep avocados on hand taught me to store most of the avocados in the fridge and just leave out one or two at a time so that they don’t all get ripe at the same time and go bad. Then I always have a ripe one available on the counter and the rest on reserve in the fridge.
The fridge definitely presses the pause button on ripening. For a long time. Like weeks and weeks.
Garlic is the game changer!
Great idea! Mine go bad so quickly.
I kind of do an opposite of that. let them all ripen on the counter until they are just barely ripe, then refrigerate. Then I use them out of the refrigerator as needed. They last a long time this way.
@@mikemcfadden6494 Same. I was wondering when he was going to break out the garlic. Also ditch the tomatoes and roast/sear your pepper, onion and garlic.
Rick Bayless has always been my absolute favorite “celebrity” chef. And the best guacamole I’ve ever had was a variation where he added chopped, crisp-fried bacon to his classic recipe. (If memory serves he may have also swapped red onion for the white.) It was phenomenal. 😍
Rick has always been one of my favorites too! I don't know why Food Network hasn't given him a show yet!
Rick Bayless is my favorite teacher on you tube on any topic, and it's not even close.
Rick Bayless is a legend. Mexican food (the real stuff) is amazing and Rick does such a great job of showcasing the very best of what it can be.
Yeah, you sound start struck. His brother, Skip, says otherwise. RUclips that mess
This is actually not at all authentic guacamole. This is Americanized Mexican restaurant guacamole.
My mother was the best cook for tex-mex food Rick is always the Mexican recipe to his taste.
Rick is the man. I remember watching his cooking shows on in PBS when I was a kid.
I was thinking the same thing
Me too!
Thank you! I knew I watched him endless, couldn’t remember where though.
Same here!
"Mexico- One plate at a time"
Pickled purple onion, guacamole, fire roasted ribeye and flour tortilla. Absolutely perfect combination.
😋 😋 yummy!
Oh, my, my mouth is watering.
You can also use fajitas
I’ve been making guacamole all my life- I thought this video was going to be ridiculous. But I actually like how he explains everything I can tell he loves what he’s doing and it’s a great way for people that don’t know how to make it learn!
I did too! But he made it just the way my family does. Nothing fancy just great traditional ingredients.
I agree. I don't agree with many of his "ideas".
He specializes in Mexican cooking and holds some of the highest awards you can get as a chef at his multiple Mexican restaurants
@@nickoconnor9133' Mint in guacamole is not at all traditional...Sorry to contradict you.
@@iskinder008 it’s probably not traditional, and I’m pretty sure he says it’s not traditional, but it’s probably good. I don’t think you earn those prestigious awards with ideas that are bad lol
Rick you are one of the very first chefs that I used to watch when I was just a young teen. I still to this day go back to, "Mexico, one plate at a time" on occasion and I continue to this day to be educated and inspired by you. Your love for Mexican ingredients is palpable and I always look forward to another one of your videos! Thank you for all the hard work and passion.
I appreciated how thorough you were in explaining this. I love teachers who explain *why* we should do certain things, rather than just tell us to do them. You earned my sub for that
What a blessing to have this quality of chef doing these wonderful videos for free!! Thank you Chef Bayless!! ♥️
Better yet, the Mexican cooks he “borrowed” from. Guhack a mole 😂
Thanks Rick for all the recipes you share. So glad you paused and made it clear that lime, salt, and a properly ripe avocado can result in wonderful guacamole. I guarantee that if people served that simple guacamole to their friends, they’d get several requests for the “recipe”!
Exactly!
@@rickbayless bruh make more videos i love your candor
Salt pepper a little finely diced onion, thats it
“If you’re making guacamole, you’re probably having a party” …. Me, making guacamole for myself bcs I got a bag of tortilla chips 👀
Perfect
That's called a party, buddy. I still have guac stains on my ceiling from previous parties.
Our Sunday night meal, every week for years
Nothing wrong wit ha party for one my man
Hell ya, party of one, more gauc for me.
I lost my wife a year ago and having to make my own meals find videos like this brilliant. Thanks so much, I have few more ingredients to buy, then away I go.Wish me luck.
Chipotle has a recipe for one avocado guac. They make guacamole fresh everyday.
I need a Rick Bayless and alton brown show in my life. Two of my favorites. Would be a great and informative show
When you get done with your guacamole smooth the surface and cover with just enough water to cover the surface. It won't oxidize, avacados aren't water soluble. Just dump off the water when you are ready again and stir. 👍👍
You have just inspired me to make guacamole. I never have but love it. Thank you for the instructions in layman's terms. Can't wait to try it.
Nick, you are the reason I will start to buy more guacamole now and every time I make some I will say, Thanks Nick..lol Def appreciate the great tip.
Love & Light my friend~
Dude, you need a Nobel Prize for this. Thanks! :)
Ooh fantastic tip! Thanks.
WOWZER!
His house is AMAZING! Never seen any other part besides his kitchen.
I was about to say the same thing! I love those knotty pine cabinets and I think I see a Mid-Century Modern pendant light fixture in the background. I also think I see soapstone countertops which is what I wanted. I got Titanium Grey Corian instead which is that same hue.
This man is the best. I was watching Create TV Saturday mornings 13 years ago and saw a recipe where Rick was making salsa, which really got me into cooking. I'm happy to say you've given me a passion for home cooking and I've got a mean salsa and guacamole because of you. Big thanks!!!
I would get up early to watch this on Saturday like a kid getting up for cartoons. His show one plate at a time was the best I learned so much from it!
Yes!! Loved watching him on Saturday mornings, so finding this channel is super nostalgic!!
I once watched Rick make guacamole "Yucatan style" (just salt, garlic and lime juice as add-ins), and that's definitely my favorite! I'm a minimalist in most things, so Yucatecan guac suits me just fine...plus, I'm a cilantro hater, so none of that in my guac!
I sometimes add finely diced yellow, bell peppers for texture and a bit of sweetness.
You are absolutely right lime in avocado is not used, usually because Guacamole is eaten before it can oxide. Congratulations you are the first person that adheres to an original recipe.Love it
Less is better.
at home, my mom used to prepare guacamole with just these ingredients: avocado, salt, olive oil and red wine vinegar, just a drop of vinegar o lime juice, a little bit of olive oil, and it gives the avocado a silky texture...the best!
Same here, a little bit of Extra Virgin Olive Oil for that silkiness :o)
Gross my dad does that and just gross 🤢 🤮. Silky and slimey is the way you like it
I had no idea Rick Bayless was still around
A Chicago institution imho🙏
You should try to find Top Chef Masters, he competed against other well known chefs.
True he hasn't aged. He looks the same from way back
Senor,you are a real master chef.I wach you on public television,but never on youtube. I really like your way to make guacamole.Felicidades senor.
Honestly I enjoyed this video and will make this recipe. For someone who is a culinary genius, he is so down to earth. His instructions are simple and easy without being condescending. I hate it when professional chefs "talk down" to home chefs or people interested in cooking.
i absolutely love that Rick Bayless is the go-to for authentic mexican dishes that can be made by anyone.
just when you think you know everything about guacamole, Rick comes along and completely re-educates everyone... great vid, Rick.
Your passion for cooking makes me smile. I've followed you for years. You're awesome.
As Mexican i approve his class, saludos desde Nuevo León
Yep, I knew he was the real deal back in the day! 🙏 Time flies
Simple perfection! Every detail has been thoughtfully, worked out by one of my favorite culinary genius’s Rick Bayless! Even the way he scoops the guacamole into its presentation bowl is well thought out! Scooping it on top of itself and not touching the sides. I bet it would be fun to work in one of his kitchens in Chicago!
Rick, I've been watching since Mexico: One Plate at a Time. Your passion for Mexican food and culture and cooking is incredible. You inspired me on my own journey of discovery of Mexican food and culture. Thank you so much, I wish you all the best. Dustin
As a private chef, my primary client requests Mexican fare fairly often. You are my go-to for ideas as well as technique in this category. Everything I’ve made has been extremely successful thanks to you and your thorough understanding of this cuisine. Your Tacos al Pastor rendition in particular was a huge success!!! Thanks so much for your generous content.🌞
Who's your main client ? Anyone famous ?
this is a chemistry class. I learned a lot thank you Rick!
I like your home kitchen design and especially that you have not renovated it. The simple materials look great and are timeless. It is also nicely connected with the dining area and looks like a real home.
I would NOT visit Chicago without visiting Rick Baylis’ restaurant. Just love him. His love shines through every time.
What’s his restaurant name?
@Ted Wilson he wishes
Rick really has a very good grasp of Mexican food and he has a really cool chill approach to teaching people how to make Mexican food.
This is the guy who singlehandedly made me aware that there was more to Mexican food than tacos and burritos, liberating me to fully and completely enjoy both of them! Thank you for frontera and topo la bamba!
I hear TOPOLOBAMPO is pretty good too.
@@MercenaryBlackWaterz it’s mot an easy name for Australians to pronounce, let alone spell.
Wow! A Rick Bayless RUclips channel!! What a treat 😁
Thank you
SUBSCRIBED
Me too!
You are a treasure.
I live in nowhere Iowa, so I'm solely responsible for bringing great food into my life, so thank you for helping my journeys along!
@Eidelmania you must have zero idea how food gets to grocery store locations, as an adult, that's just wrong. 🤦♂️
So, so Happy to see this video. After my mom retired she returned to Mexico and opened a "tiendita" to keep her busy. The fruit and veggie vendor taught her how to treat an avocado. She in turn taught me. All your tips spot on. I especially appreciate you sharing the where an avocado should be squeezed. top or bottom. check under the stem cap, never the side, kills me when I find avocados with dents on the side. there should be a do not squeeze the avocado PSA.
Great recipe and video. Personally I usually leave out the tomato and chilis and only add a minute amount of cilantro. What I do love is adding some fresh ground cumin seeds. Not sure if that makes me a filistine but I feel that their flavor really enhances the avocado's nuttyness.
my guac:
- same consistency of avocado- i like a bit of chunkiness as well
- one half of lime
- i use the same amount of tomatoes but i actually discard the seeds and core and just use the fleshy outside, makes a better consistency imo
- i remove all stems from cilantro before i bunch up.
- i chop the onions as fine as possible- most people don’t like biting into big pieces of onion
- i add a tablespoon of cotija cheese (dry, grated mexican cheese similar to parm but with more tang)
- add a dash of tajin seasoning
the gel/seeds of the tomato carry most of the flavor.
I love adding fine diced cilantro stems. They add a real nice crunch
I agree about seeds and core of tomato being removed. Makes it less runny
Yum!! That sounds so good!!
May I come to your guac party??
Growing up in central California and living most of my life in the state I've always loved Mexican food. I've had the pleasure of eating at a number of Rick's restaurants in Chicago and they're the very best restaurant Mexican food I've ever had outside of Mexico itself. Bravo chef, and thank you!
Avocados are one of the healthiest foods on Earth. Luv them and eat them a lot.
I love guacamole and this is how I make it. I add a touch of minced garlic too. Have had it with lemon juice, however didn't have lemon but did have a lime. So I use just a quarter of it. It was the best I have ever made. You were right on the lime (use just a touch)
My number one favorite chef who cooks authentic Mexican food, he is great.
Guac may be a condiment in Mexico but in my house, it's an entree.
the recipe I learned while living in a small village in the state of Puebla - not in a restaurant in a big city.
3 avocados
1-3 roasted serranos
2-3 roasted cloves of garlic
3 limes
Handful of cilantro
Roast the chiles and garlic and add to a blender
Add the handful of cilantro to the blender
Juice the limes into the blender and blend until smooth
Mash the the avocados into a bowl
Pour in the lime, cilantro, chile juice and mix thoroughly
Salt to taste.
Add an avocado pit “too keep it from turning brown” says my Mexican teacher.
The consistency should be somewhat thin so that it can be spooned onto a piece of meat or taco.
looks amazingt! Gonna try this
3 limes? Seems like a lot.
@@lose999 yes. 3
I could listen to him forever. Very interesting topic.
Funny because I was going to comment "There was way too much talking for this topic."
Nice guy and I'll definitely be making this soon.
You are so right on the lime amount! I LOVE lime flavor and always squeeze a bunch! In my salsas in my recipes...I followed your advice and kept my ratios in check, best guac I've ever made! BTW I still have your first cookbook. You are a legend.
I could honestly just take that bowl full and a spoon and make a meal out of it!
totally! You know it's a good guac when it's chunky and loaded enough to eat with a spoon!
I chunk up 1/2 the avocado and slightly mash up the other half and spoon in as much deli salsa as I want in it. It is the fresh stuff in the produce isle in like a clear see-through cottage cheese looking carton. It has tomato, onion, and peppers already diced up. DELICIOUS.
This works great for me as well, and saves time.
I'm so happy to have run into you on RUclips. My husband and I would watch you on PBS all the time. Thank YOU for Highlighting Mexican food and Culture over the years. The reverence you showed, as you learned through your Travels in Mexico to in turn teach your audience, was not lost on us. I am first generation Puerto Rican and my husband first generation Mexican. We love you and have been to your Chicago restaurants, DELICIOUS 😋
I watched his show every week, too. I can't eat real spicy food, but I watched, bc of the lovely culture of the ppl, the art and the food.
I'm a freak for guacamole but I couldn't' take my eyes off those cabinets...those are beautiful!
I LOVE you and this recipe. Thank you so much, from California. Also, After trying to get into your restaurant in Chicago 5 times, I finally made it In. Honestly, BEST meal of my life. I ate alone. 3 to 4 hours, item after item, not rushed. Was one of those moments in time I'll never forget. I thank you for that :)
Love Rick’s videos. He has always demystified Mexican cuisine for me, i watch him and Mexican grandmothers for the all the “secrets”. :)
Thanks Rick for the guac tutorial. I've been making guac for years, but I appreciate the simplicity is better approach, and that it's more traditional. Now if I only knew how to do a good carne asada.
Have watched your craftsy class, have mex everyday 1 and 2(love your "riff" mentality), been to Frontera, watched one plate at a time for years on iowa public tv... I'm such a huge fan. I love what you 'bring to the table". And I'm not talking about your culinary skills. The passion, knowledge, positivity, you share is bounding. You are the Bob Ross of the culinary world. :)
were gonna put a nice fluffy happy tortilla here now
Simple ingredients always work. Thanks Chef.
I can’t add fresh onions to my food because it causes discomfort with indigestion, which is sad because I love the taste. The fact that washing it after you cut it solves this issue is amazing! Thank you Rick!
I think I speak for every Mexican when I say, you’re invited to “La Carne Asada” anytime 😁
Thank you, Chef. I made this recipe with one avocado. I used a third of a lime. 1/4 of small red onion, rinsed, no white onions available, 4 grape tomatoes, quartered, a third of serrano chili,, and fresh cilantro. This is the best recipe I have made in a long time. I would enjoy seeing a master class on taco seasoning/sauce. When made fresh it just tastes so much better. I did see the Taco Tuesday video, and maybe that is the recommendation.
OK, when I saw the video being 20 minutes long to make guacamole, I knew I was probably going to give it a thumbs down. To my surprise, I actually watched the whole thing, learned a lot about avocados and guacamole preparations and was so impressed that I liked and subscribed after seeing it through until the end!
One question I have though is about adding a dollop of sour cream (or yogurt) to the guac to both prolong it's ability to remain green and fresh-looking at a party as well as adding creaminess. What are your thoughts on this?
I was thinking, how's he going to talk about guacamole for 20 minutes?
lol, I thought the same thing, but it turned out to go by very quickly!
That’s how ya know, right?!?
indeed
Chef, every time I watch you I get SO hungry!
I love the taste of avocados, thanks to my ex husband who also loved them however he was not from Mexico he is from Puerto Rico and the way he made guacamole was to add a touch of mayo not enough to mask taste but enough to just get that extra creaminess. Also no cilentro as he didn't like lemon flavor. Onion and tomato plus a few shakes of Texas Pete's hot sauce! Please don't hate, it really is delicious
That sounds delicious and so incredibly creamy and wonderful! I’ll have to try that! Thank you!
@@sarahdoanpeace3623 You are so welcome Sarah ☺️ if you do the tomato it out the middle and just use the outer part as the inner will make the guacamole soupy!!
@@michelleangello8313 Just cut the tomatoes in half and gently squeeze out the juice before slicing and chopping. The plum tomatoes are fine for the winter and spring but please always take advantage of the vine ripened ones throughout the summer, It really is miles better!!!
@@maryadabrowski3531 Thank you for your comment Marya but I'm divorced now and haven't made guacamole in quite a long time!!! Now I just eat the avacados sliced!
Stumbled upon this, now heading to the store so I can make guacamole.
So GLAD to see you on RUclips as I was a big fan and watcher of your cooking program!
The best CHEF on Southwest cooking for a NYC girl!! Learned so much from you.
Finally, I get the chance to say Thank you 💜💯
I don't like Mexican food but Bayless makes it edible
6:50: I bought a lime/lemon press like the one you have on recommendation from Cooks Illustrated. You are absolutely right: I've had quite a few juicers before but the lever type is fast, gives great yield and won't pass seeds.
It may be a one trick pony, but what a fine trick if you use a lot fresh lemons and limes.
All the old Mexican moms and grandmas give you their blessing. 9:07 is when the got invited to the carne asada. Shout out to you for being about the culture and not culture vulturing it. Respec.
Do you even know who this guy is?
I whole heartedly disagree. Made a fortune off others culture, hawking it like he is an expert. Gross.
@@pgarciaAP yeah, but you dont think he paid his dues?
@@i-never-look-at-replies-lol who is this guy?
The man is "The Man" he knows how to perfect the best ethnic food on the planet. I've flown to Chicago just to eat at his restaurants. The food the man makes will melt you. I spent "lockdown" in Mazatlan - on and off liquor sales, etc. Mexican food rules the world. Happy to support the Chef's channel
Rick is truly a master, for me, I add garlic.
yes i use garlic also
I feel like I’ve won the Mexican cuisine lottery when I found Ricks page!!!💗💗💗💗
Me in a.m. - "Think I'll have a little avocado on my toast. Just a lite breakfast."
Then I end up using the WHOLE thing making guac and use toast as dippers. Ahh the breakfast of champions ! 😄
Hi Joanna I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
@@Raymondgogolf
2nd response
1st one got deleted. idk why
I said.....I don't know to what comment of yours you are referring so I don't really know what to say.
Except...I AM blessed by The Creator as I'm sure you are as well. - and Rick Bayless is not my favorite chef. JACQUES PEPIN is. And I say MAY GOD CONTINUE TO BLESS HIM. ❤
@@joannaedwards6325 Hi good morning i was just passing by on the comment section when i come across your amazing comment, that's why i complimented you because i can see you're a good chef as well. I don't really know Jacquest Pepin but i will check it out....Where are you from?
Chef is amazing! Such a good teacher.
Brilliant, chef. I've been making guacamole for decades, and I honestly never considered treating it as a base palette to expand on. Thank you for the suggestion!
I learned so much in just the first two minutes of this video.
I love it with herbs, like some basil, mint, cilantro and tarragon. White onion, lime and salt. So good!
Love that he gets straight into talking about avocados 🤣 but forreal appreciate that he didn’t do 10 mins of introduction.
Love the Mexican authenticity!!! Exactly how my mom and I make it.
Cultural appropriation.
@@MiguelFerreyraGuitar your not funny.
@@toonmama6 I was actually serious. I was talking about Bayless’ cultural appropriation of Mexican culture to make money.
@@toonmama6 D'accord. Il n'est rien amusant !
@@MiguelFerreyraGuitar you seriously need to gtfo
Mexican here, this is definitely an exact rendition to a mexican guacamole. Some people may add olive oil in small quantities, but this IS a proper guacamole.
Being from Cuba, I have eaten avocado my whole life, but I didn't know all the details I learned from just this one video. The avocados we ate are the other kind, with the smooth light green skin . I do think these little rough one have a better flavor by far . Thanks, Rick .
My grandma always soaked her chopped onions in ice water before adding to her potato salad, too. Works great! I love your tip about going to a Hispanic market for avocados so they are ripe and not rock hard but with dark spots when they ripen. Thanks!
Avocados aside, this man does not age!
he'll be perfect in 5-7 days
Hi Stacey I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Sending gratitude from a Daoist monastery near Seattle!
…Will serve this to the community for a long time. 😀
Rick is the only RUclips chef that used a separate spoon for tasting only, everyone else licks a single spoon to mix and taste. My aunt and uncle owned and ran a lodge, my aunt ran the kitchen and no plate left the kitchen without her inspecting it first.
He is a chef! Don’t contaminate the food.
And no garlic! What a joy! And to see someone explain it so simply. Use good avocados, don't puré them, and don't overpower them. I'm going to refer to this video when I'm arguing with my friends about how to make this stuff.
This is exactly how I learned to make chunky guacamole except that now I understand the importance of washing the diced onions. Outstanding! 👍
Rick, this was a great vid! I know you have a lot of stuff already out there on the internet, but more vids like these would be welcomed. Thank you Rick! :) :)
This is brilliant, I love the presentation. So clear and concise with an obvious understanding of the science behind the food. This is my first time visiting the channel but won't be the last.
In central and south America, sometimes they fall off the tree perfectly ripe.
I can see that your creations come from real knowledge of Mexican food, and a lot of respect.
You've got yourself a fan
Hi Lizbeth I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I love any chef who demonstrates immense respect for the cuisine in which they trained and Rick is exactly that type of chef. Love it!
Dang, I really enjoyed this video more than I expected I would. This guy is great!