Episode 1112: Pit Cooking, Sacred and Smoky, Rick Bayless "Mexico: One Plate at a Time"
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- Опубликовано: 3 июл 2023
- Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacred, as we’ll see during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatán’s version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. Rick also visits the smoky ovens in Temozón, a village known throughout Yucatán for its purveyors of smoked meats. Then, he places a big order at Momocoa, a Southern-American-slash-Yucatecan barbecue joint in Merida run by Chef Paloma Ponce. All of the smoke stokes Rick’s inner pit master, so back in Chicago he makes short ribs with ancho BBQ sauce and pollo pibil.
Episode Recipes
Braised Short Rib With Ancho BBQ Sauce: www.rickbayles...
Pollo Pibili: www.rickbayles...
The official Mexico: One Plate at a Time cookbook: rickbayless.sh....
PLEASE! PLEASE! Never stop making videos. Absolutely gold!
This is so great. New Rick Bayless videos are such a welcomed little gift.
Rick, this amazing, thank you very much for sharing all of this with us, making it accessible for 'regular' folks. I've been increasingly more infatuated with Mexico and it's cuisine, love it in the states, but never been to the country. I dream of going, dream of tasting the 'real' stuff, and of learning it to cook. You and Patti J. are such an excellent resource for people like me. Thank you very much for making and sharing these vids. And I 'dig' the pit a lot!
Check out Puerto Peñasco only an hour drive from the Arizona border. You’re guaranteed to enjoy yourself
Just wait until you try lamb done in a Mexican pit, instead of banana leafs they use maguey (agave) leafs. Barbacoa de borrego, lamb bbq as it is known in central Mexico eaten with fresh tortilla and a cup of hot lamb broth or drippings collected in a pot below the lamb is a unique experience. And company that with a mug of pulque.
As a reporter from CNN said and I’m sorry I can’t remember this persons name. If I was condemned to eat food from only one country I’d choose Mexico.
RICK BAYLESS IS AWESOME!!!!
Thank you from Central Texas Rick for another fantastic video.
This is one of my favorites vedeos. I am going to prepare pollo pibil, the way you make it look easy to prepare. Thank you for teach me this wonderful recipe.
Rick is a gift to this world
@3:47, I love how happy Chef Bayless becomes after tasting the Cochinita Pibil. Pure joy!
O z I(il😮 old ju
Thank you.
These videos are just so good, thank you so much Rick for all this entertaining content!
great episode, I really enjoy the historical/travel segments, and then the "How can I do something like that at home..." segments.... keep 'em coming!
That old footage of a jacked Rick Bayless circa 2006!
Boy oh boy! Mexican BBQ on the 4th of July. Can't get any better than that, life is good! Happy Independence day!
Please do a show on making the mucbil pollo. It looks wonderful.
Rick hermano ya eres mexicano 🇲🇽
Rick, my first cochinito pibil was from a pit dug north of Playa del Carmen at my eco lodge (no electricity, tents on the beach) many years ago. What a memory, que rico!
Happy 4th Rick.
Because if your inspiration today I am attempting to make cochinita pibil. Its currently cooking away on my grill as I type this. Thanks for broadening my view on mexican cuisine
Rick definitely needs to open a Mexican inspired BBQ joint.
Looks and sounds delicious and something that I could make. Thank you Rick Bayless and team !
Thank you Rick!!! This is a great episode as well!!!
I remember that original episode with the backyard pit: at the time we were renting a second-floor condo in Albuquerque, and I dreamed of one day having a yard where I could dig a pit of my own and cook food in the ground. Seventeen years, two states, and three houses later I still haven't done it. xD
This looks delicious!
Just some FYI, Achiote (annatto) is what makes yellow cheddar cheese yellow.
FYI
Achiote is a wonderful spice, mostly underrated outside its native range of the Caribbean and nearby regions like the Yucatan. It can be interesting to use it instead of paprika to for the red/orange color you want in a dish.
I'm trying this
Jesus - that sausage/greens/salsa thing - I would be going back for 3rds.
I'm going to have to make all of these! I think that you could blanch the garlic in the hot water you heat up to add to the red Chile powder though!
I love your channel!!! Thank you for all your hard work!!!
Cant wait to watch this!
do not forget to clean the banana leaf both sides before doing anything to them...
Any chance you could upload the episode where you built the pit? I remember watching that episode on TV years ago. I might be making one in my back yard this year.
Could you link/repost the video building the pit? Cant find it. Would really love a deeper dive on how to replicate what you built.
Its gonna be expensive if you see the Mexican in a full chefs jacket
when i see you tasting a plate from someone else I wonder...have u ever tasted a food that was so bad that it was painful to swallow? I remember one of your episodes in which u tasted a black ceviche...u coldn't hide ur dislike for the food.. PLease share with us if any of those experiences happened to you..
Black cerviche?? Maybe it sat in the fridge too long.
Why do you use water instead of veggie or chicken stock ?
❤👨🍳🔪