Tacos Gobernador, Tacos fit for a Governor | Rick Bayless Taco Manual
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- Опубликовано: 4 окт 2024
- Since the time when these tacos were created (that took place in a restaurant in Mexico’s northwest state of Sinaloa in the ‘80s to honor the visit of the state’s governor), their popularity has exploded. They’re a takeoff on the region’s machaca de camarón, a lavish-sounding taco filling of chopped shrimp cooked with what is essentially a cooked pico de gallo. Fresh shrimp is so abundant and cheap in the area that making it into a filling for tacos seems logical. That preparation is folded into tortillas with cheese, then crisped on a griddle, giving you something that’s a cross between a taco and a quesadilla.
The original taco gobernador was made with corn tortillas, but today lots of people make it with flour. It’s customary to use poblano chile here-sauteed rather than roasted and peeled-but you may want to use serrano or jalapeño for more heat. I like to boost the savoriness by stirring in a little tomato paste and Worcestershire.
Check out the recipe👇🌮
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Mi admiración hacia usted por cosinar nuestra comida 🥘 mexicana además estos tacos 🌮 se ven deliciosos Gracias
Really miss Rick's PBS series, but luckily these are avail now...he is so real, talented, and passionate about his cooking. No wonder he's won so many top awards.
I loved the silent chopping
I use poblanos in place of bell peppers all the time.
Even raw in salads.
What a delicious recipe! And that part of the filming where you were chopping and didn’t include any voiceover or music, that was a brilliant choice! So peaceful and enjoyable, I wish more cooking channels did this. I felt like I was in the kitchen with you.
I agree. I think it's important to show the tedious prep work along with masterfully pulling a recipe together. I like the tedious prep work though, it's relaxing.
That part was my favorite. I'm a chef myself and love slicing and dicing and chopping all my veg and meats. To top it all of this dude has some great knife skills. He also explains the recipe in a simplistic way that an average at home cook can make this and will still come out amazing.
@@daphnepearce9411 yes, I love doing all the knife work and preparing all the ingredients I need. To me it's fun but I'm a chef so I'm kind of biased.
@smokeyfrog210 I'm just some home cook(totally self taught). My knife skills are okay, I'll never ever chop at the speed of Pepin, but that's okay. I don't get paid to cook and besides, I'm not in a hurry.
Your videos are the best. I've gone from your delicious al pastor taco recipe (which was the first time I tried to cook any Mexican food) to trying to make "the mole" this weekend thanks to your Oaxacan black mole video. I have learned so much in such a short span of time. I really cannot overstate how amazingly helpful these videos are.
The origin story of this dish has been told on the Los Arcos website in varying ways over the years, but the elements that have changed the least have to do with two good friends, the candidate Francisco Labastida, and the restaurateur, Armando Angulo, meeting late at night to celebrate the candidate's imminent elevation to the governorship from the election held earlier that same day. Much like the origin stories of the Caesar salad, the Los Arcos kitchen had shut down for the day and the restaurateur offered to whip up something in the way of light snack for the candidate with whatever he might find. The kitchen's larder had materials to make shrimp quesadillas, which were then presented to the candidate grandiloquently as _tacos al gobernador._ (The "al" has since been dropped and Los Arcos claims to hold a US trademark on the shortened name.)
The orthodox origin story fails to mention that the two men involved were both connected to the Sinaloa Cartel: the restaurateur as one of its money-launderers and the candidate as one of its representatives in government. Angulo began an aggressive expansion of his restaurants as soon as Labastida became governor; when he opened in Tijuana he drove many excellent seafood restaurants -- Pedrin's and El Farol, for examples -- out of business simply because they needed to make a profit and he didn't.
I saw a Julia Child show today with a younger Rick Baylis. You weigh the same. How do you do that? Your recipes are the best Mexican fare of all. So admire your skills in the kitchen.
Looking great Rick good to hear from you
I ate this tacos 3 years ago they're definitely delicious a MUST try❤
Great timing for this to show on my feed, my grandson is coming and he absolutely loves shrimp 😊
I JUST got a Rick Bayless cookbook from my library and this popped up on my feed! It's a sign I need to be cooking!
This is one of my favorite things in the world, I know it’s not traditional but, I like to get extra naughty so I butter poached my shrimp before and throw the extra butter in the bag into my mixture. It’s insane.
What a blessing you are to us, Chef! Thank you so much!
A huge ,"AMEN" TO THAT MY FRIEND,!!
I had no idea how much I would love watching all that chopping without any talking or music! Great video. I'm about to make Pati Jinich's recipe for these tacos and I'm glad to have found this video to help me see how it all comes together.
I’m watching, stoping to add items to my shopping list, watching some more…. Thank you again.
I don't care what the title says.....If it got the word TACO in it give me a plate Please and thankyou👍❤️🙏🙏🙏
😂😂😂😂😂😂😂😂😂
Lol
Brother? LOL
😂🤣😁🌮👌🏻
For real, tacos are my favorite food.
I love Rick and his recipes. I appreciate the fact that a lot of things he makes are so budget friendly but are off the chain with flavor. Try the tomatado tacos, perfection.
Rick! Back to the store...again. I'm trying so hard to keep up with the taco manual, this weekend I'll be making tacos de Dzik. Luckily my husband and I really love tacos. Thanks Rick!
I believe in you Daphne! What has been your favorite so far?
@rickbayless Hmmm, well, I think so far for me it's been a toss up of birria,chilorio(which I made this morning as breakfast burritos with diced poblanos, white onion, sweet potatoes and cilantro)and rajas, elote y cabacitas. I also love the Ensenada fish tacos, but I don't think that's in the taco manual. I'm currently poaching my flank steak for tacos de Dzik. Then Tuesday will be tacos de gobernador. Estoy cansada!
Thank you. I feel like a man alone until I see that my passion for this odd affinity is matched/exceeded by you. I LOVED just watching you chop. Not 2x’d into a montage, just seeing it live. I’m just a white dude from San Diego that loves cooking Mexican. If Diana Kennedy is my abuelita, Rick Bayless is the father that actually taught me something. Thanks, Rick.
I just recently came across your channel and love it. I'm a chef and love the Mexican flavors, I've worked at a Mexican restaurant for 10 years and we did nothing like this. These tacos look bomb af and gonna try this recipe out.
You da hombre Chef Bayless!
I would have scooped up that last bit of melted cheese onto my plate! 😋
Had these for the first time when I visited Loreto BCS last year. They were served on fresh flour tortillas, as were most tacos in Baja.
RICK BAYLESS IS AWESOME!!
Rick sounds like he could be the son of fred willard. I love it.
I am allergic to shrimp, but these look so good i might risk a trip to the hospital
Don't "play" with your allergy. Find a substitute.
You’re simply the best Mr Baylees !! Thank you for sharing your recipes with us!! 🌮 👌🏻😋🌏
I miss your show ! 📺
LiveWell Chanel.
Another great one from Rick. Delicious and simple to make! 😋
I already made my list of the things I’m going to need to create these beauties 🌮🌮
These looked great, Rick. Nice job sir.
Wow. This could be my new favorite!
Can’t wait to try these, love cheesie!
I wanted to see the filling up close...yummy
Such a pleasure to watch a master ❤
Love your videos, thank you for all the delicious food you make.💚
The best advice I have ever gotten from Ray, by very far… I forget the video but basically adding chipotle to salsa verde. Only thing I changed was actually making salsa verde hot with jalapeños and then adding chipotle, because in my opinion it was to much chipotle flavor without enough heat. I am a rock star now though lol n my circle after watching one video, I’m the salsa go to guy.
That’s a lot of cheese! But it does look delicious. How in the world does Rick stay so svelte with all that delicious food he creates?
Probably because the dishes he makes are so flavorful that one serving is more than enough to keep one full and satisfied for a very long time.
@@daphnepearce9411I’ve never known any man to have just one taco.
@moduqueRN Ha ha! Well, I consider 2 tacos to be one serving. :-)
He does yoga
You had me at tacos!
Skip Bayless would love these
Govern me, Chef!
Wow, Rick - those look amazing!!
I love this man...miss him. On kqed san francisco
It's nice when you clear a little space for that tomato paste and have it caramelize a bit
Watching you chop is oddly thrilling. 😂
He's Skip Bayless brother from the sports show undisputed. I like Rick Bayless more. I hope this two get along, skip never mentions he's brother.
Whaaaat?!!! REALLY?!!! Man, what a Talented family! 😃👍
Rick Bayless ❤👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Delicious ❤❤❤❤❤
A secret put the chess directly to de grill and put the tortilla on top an wen is brown turn it with the metal spatula and then put de rest it will be perfect with the chess brown in the in side
Could you substitute a good Spanish fish sauce for the worchestershire and salt? Or would it be too much?
Worcestershire sauce is rather mild. I just tasted it the other day. If you could dilute the fish sauce down to the level of Worcestershire it's worth a try!
Yummy 😊
Tube of tomato paste: check
W sauce: check
60-something-year-old hands: check
Awesome knife skills: not so much!
Entertaining to watch you cut and chop, Chef!
I like celery in mine
Hey Chef! Love the recipe, but didn't you make this with ketchup in a previous video?
Hey chef, can Maggi be used instead of Worcestershire ? Great recipe, thanks !
😋
I just found your channel, by chance are you Skip Bayless brother?
Hell yeah
Hey Rick. Are you really a chef? Other chef's I see on videos have tattoos from fingertips all up their arms.
Seems to be a requirement these days doesn’t it. 😂
can you truly trust a skinny chef...
What if I told you I spend a couple of hours in makeup covering my tats before shooting. Would that make me a real chef?
Seriously Rick. You are one of my favorite chef's. I have a few of your cook books. Tattos not necessary, I don't have any.
What if you put the tomato paste in with the garlic to let it brown off a bit?
Can these be made in advance to take to someone's home? I'm off to my local mexican market to buy some cheese. Yum.
Did anyone else think "gobernador" was a riff off "governator"... as in Arnold? 😅
What kind of tepid chemical filled liquid are those spoons stored in?
most likely trace amounts of bleach and water.
What do,you mean?
You didn’t mention what kind of cheese
mmm, rubbery overcooked shrimp. Your reipe looks really tasty, but I'd add the shrimp at the very last so I can avoid overcooking the shrimp. It'll still taste great and the shrimp won't be overcooked.
Yeah, the raw poblano threw me, but hey Rick I'm easy - nice!
Mmmm😋👍
No mayonesa? No crema? No adobo de chipotle?? 🤨
😻
After last time the way RICK said the word "GUACAMOLE", I'm surprised he didn't pronounce "QUESADILLA" the same way as saying "ARMADILLO"😆🤭
Not for Governor Gabbing Nuisance !
Do you really have to use cilantro? What if you do not like cilantro can you use something else than cilantro because I am one of those people that I cannot stand cilantro
Voice ingredients while slicing.
Geez that's a lot of cheese!
Not enough
@@arribaficationwineho32 👍🏻🍻
When do you add the anthrax? Asking from Florida.
Feel like I’ve seen this guy on espn or something
That’s his brother, Skip
@@katenelson7193 you obviously didn’t see the sarcasm
@@JBarnes917 not until about an hour later, duh 😂
could probably use half that amount of cheese.
👌🩷💯
Corn Tortilla; Flour Tortilla??? What does that mean? They 're BOTH made of corn and they're BOTH made of flour!!! Just that one is made with maize and the other is made with wheat. Pigeon English is so inaccurate and vague.
hard pass. shrimp and cheese ? nada.
yeah fit for a governor, maybe one day leftifornia will elect a real governor.
It's almost italian no offense
not a big deal.
You can do better, not even crispy man…rookie
Well those look amazing..
Weird not to hear you explaining things as you cooked.