This is the most legit cooking tutorial of Puertorican cuisine I have ever seen online. (I’m from Puerto Rico, from a family of great cooks). The “until your hear tells you” is very real. That is for me the typical grandma recipe. I asked my mom for the amount in one of her recipes and her answer was “Throw some there, until it tastes”. Omi is amazing. Certainly stole our hearts. Thanks for an outstanding video about our most emblematic dish.
This was by far one of my favorite babish videos I’ve seen. The chemistry and energy was unmatched and truly wholesome. I hope to see more episodes that include dishes from the Caribbean/Latin America. Andrew really enjoyed that mofogo and chicharrón
Love the inclusion, but I like the domimican version better (garlic during the mashing, real chicharron and served with a side of sancochito to moisten it up)
I feel like Andrew has a crush on every guest he invites or something. Like, he seems so nervous and is trying to make the best impression with everyone he meets and is trying to act funny and stuff. It's really nice!
@@Hidori41 watch the flan episode with Dominique Ansel, dude literally comes off as a middle schooler trying to talk to his crush for the first time it's adorable 😭
Me, a Puerto Rican/ Taino person coming into this video after seeing the title - skeptical, concerned... Me, seeing him bring an actual Puerto Rican chef onto his show to do this traditionally - Perfect
I love this woman. Growing up in Brooklyn, she reminds me of every Tia and adopted mami I’ve had. She’s just very much herself and you have to love that
Mofongo is one of the few truly African inspired dishes from Puerto Rico. It's based on African Fufu but made with the ingredients available to Afro-carribeans. The Cuban version is called Fufu like it's ghanian predecessor but is sweet and mashed with bacon and other garnishes. Puerto Rico's is mofongo and is fried green platains with a meat of choice usually fried but sometimes stewed especially if its seafood. Dominicans have mangu which is a delicious mash with onions and often accompanied with fried salami. Mofongo is popular with Dominicans as well but usually boiled green plantains instead of fried. I read somewhere that it became popular with them in the 1960s when many of them moved to the states. There are other notable versions outside the carribean too. In Colombia they have Cayeye which is also similar.
While I'm not Latino myself, I live in a neighborhood that is largely Cuban and Puerto Rican, so lots of little restaurants have mofongo, and I love me some of that, maybe with shrimp and octopus in a tomato sauce.
my heart just blossoms when i see different folks embrace one another culture.....grandma always told me, more love more joy delicious food, brings us together.
I had mofongo in Puerto Rico like 8 years ago and it was one of my favorite meals ever. I watch many cooking youtubers, as well as every episode of ATK, and I think this is the first time anyone's tried doing mofongo!
I love my local puerto rican place's mofongo, they form it into a hollow bowl and then fill it with pollo guisado and serve it all together as something that bread bowl soups wish they could be when they grow up
Babish, i live in Washington Heights, and i gotta tell ya. This looks better than the way some of the restaurants around here have been making Mofongo lately! Thanks for the video, im off to try to make my own soon!
As a Puertorican, this makes me sooo happy. Babish, my favorite food youtuber, making my favorite dish from home ❤. Omi estas bella mi amor, representa tu Isla con orgullo 🇵🇷
I absolutely loved this vid. Mofongo is one of the best dishes you can eat imo and seing it done was nice. My ONLY nitpick is that she called it culantro, while my family and friends always call it recao. Culantro sounds wrong to me, but it is a plank sized nitpick. Much love from Puerto Rico!
Was worried Babby could not eat the plantains due to his banana allergy. Interesting food from someone coming from sweden, this kind of food is so different from our food culture but I still find myself intrigued and hooked. Thanks for an awesome episode~
Even with my almost nonexistent Spanish it was neat to immediately guess and figure out what came next ahead of time because of all the crossover there is in Caribbean cooking. Like they're all distinct but my experiences growing up with Dominican and Haitian cuisine had me immediately just go ah yes. And its fun to see the things that are more or less common or even not used at all in one but are a staple of the other.
Weeeepaaaaa!!!! It brings me joy to see my favorite dish I’ve grown up with being made on here ❤ I especially love how mofongo is such a personal dish and reflects the heart of the ones making it. Buen provecho🇵🇷🇵🇷
This is my favorite episode!! Omi is amazing, mofongo is my favorite, and I swear I can smell that kitchen the whole time! Thank you so much, Babish for this! Annnnnd where can I get this recipe?! ❤️🤤
filipino food that's ilokano style would be a nice video for basics. i recommend you guys make some dining-ding, a vegetable heavy dish that has sweet potatoes, bagoong (fish paste sauce), spinach, and squash flowers. you can also change up the greens to however you like, as long as they're leafy. it's very refreshing to eat and one of my favorite dishes
You could do a whole other series that's just you learning about authentic cooking from people's ancestral cultures. Every country has something different, those countries all have regions, and all those regions have many dishes, so you'd pretty much never run out.
This is a great idea! He's done episodes here and there over the years with other cuisines. But a concentrated series/effort would be great. Andy is so thoughtful and reverential - a perfect way to showcase other cuisines!!
Definitely enjoying this season of Next Level Chef. Omi's dishes look so elegant and can imagine they taste amazing! You're definitely going to win this.
I don't know how Simon Whistler does it. He has nearly a thousand voiceover channels where he tells stories, then he comes to New York and puts on a cooking show for us too? Man. What a generational talent.
Okay… I really want to try this. I have never had a plantain that I liked before. I’m still going to try. You can’t say never until you try it every way. This looks AMAZING!!!
There's actually a dish called Mangú, which is basically like mashed potatoes and you can add various things to make it creamier or however you prefer. In this case, mofongo has a more rough texture, to the point where some people make it almost crumbly. English is not my main language so i hope i explained it well enough, cheers.
"Did I say it was healthy? 🤨" I love that! Ain't nothing wrong with the way your grandma cooked. I also love learning about foods from other cultures and I would LOVE to try this. In fact I will
Ok I love this, but also, Andy showing true commitment being allergic to bananas (so I imagine plantains could be a risk) and hating cilantro (and therefore I imagine it’s stronger cousin too) but making and eating this anyway 👏🏻
I was already stressed when they were frying the plantains with the oil a centimeter from the lid. Then they just bring that wet sofrittoed chicken in and I was kind of like, what did you expect!?
If Omi Hoppers cookbook isn’t named “whatever your heart tells you” I’m going to be deeply disappointed.
Subtitle: (or until your ancestors tell you to stop)
@@GoodnightMoon666 Would it be redundant to give this thread a "chef's kiss"?
@@HoraceSteve no such thing as too many chef's kisses
The only reason they shouldn't is because that title might end up getting confused for a romance novel or a self help book.
Is a cookbook not a self-help book? Plus, it should most definitely be a romance that revolves around yourself and whomever you’re feeding
MAKING MOFONGO
Babish: "How much?"
Omi: "Whatever your heart tells you!"
Ah yes, the true Puerto Rican way 🇵🇷
Or as Uncle Roger says, "Just use feeeeeling!"
German equivalent to the question of 'How much seasoning?':
"About one jar"
the true Chinese way as well, I had that exact conversation with my dad the other day 😂
Everyone: How much?
Islanders: Enough.
Puerto rican gang
This is the most legit cooking tutorial of Puertorican cuisine I have ever seen online. (I’m from Puerto Rico, from a family of great cooks). The “until your hear tells you” is very real. That is for me the typical grandma recipe. I asked my mom for the amount in one of her recipes and her answer was “Throw some there, until it tastes”. Omi is amazing. Certainly stole our hearts. Thanks for an outstanding video about our most emblematic dish.
Omi: season it
Andrew: how much?
Omi: until the ancestors tell you to stop.
Andrew: …my ancestors are shy 😂
This was by far one of my favorite babish videos I’ve seen. The chemistry and energy was unmatched and truly wholesome. I hope to see more episodes that include dishes from the Caribbean/Latin America. Andrew really enjoyed that mofogo and chicharrón
As a Dominican, I lost my marbles at the title alone! Loved that you bring more Latin culture food from the islands onto your channel.
Same with me, a Puerto Rican
I'm.not Puerto Rican, but I served with a lot of Puerto Ricans and I got to love this dish
@@jasoncabral3831
You dont have to be. Just enjoy it.
Love the inclusion, but I like the domimican version better (garlic during the mashing, real chicharron and served with a side of sancochito to moisten it up)
Saaaame this Dominicana clicked so fast♥️💃🏾
The facts that Babish is making Puertorican food fills me with so much happiness. I saw the title and got so excited!
I feel like Andrew has a crush on every guest he invites or something. Like, he seems so nervous and is trying to make the best impression with everyone he meets and is trying to act funny and stuff. It's really nice!
Classic introvert NYer haha
I would be crushing too. 😍
As a frequent Babish viewer I can say this is the first time it seemed so obvious 😆
@@Hidori41 watch the flan episode with Dominique Ansel, dude literally comes off as a middle schooler trying to talk to his crush for the first time it's adorable 😭
I don't blame him, Omi's extremely crush-worthy. Crushable? She's dreamy.
I almost had a heart attack when Babish asked if they can substitute with oranges. So glad to see mofongo in this channel.
Me, a Puerto Rican/ Taino person coming into this video after seeing the title - skeptical, concerned...
Me, seeing him bring an actual Puerto Rican chef onto his show to do this traditionally - Perfect
Also I never thought to put chicharrones into the mofongo mash... my life has changed forever
@@TheMermaidSushi It’s amazing!
@@TheMermaidSushi Not a bad idea, although fresh chicharron is 1000x better if you can get your hands on some
@@socialdef3 Honestly if I get the patience to make more again I might just do that next time!
@@socialdef3 if you have an authentic Mexican restaurant near by they may have fresh chicharrón 😊
This pairing is incredible! We need more of this!
As a Puerto Rican i’m so happy to see Omi and Babish making one of my favorite dishes and doing it the authentic way
I love this woman. Growing up in Brooklyn, she reminds me of every Tia and adopted mami I’ve had. She’s just very much herself and you have to love that
Living for the chemistry of this pairing and the V I O L E N T amounts of butter and garlic in this recipe. 10/10 no notes
Mofongo is one of the few truly African inspired dishes from Puerto Rico. It's based on African Fufu but made with the ingredients available to Afro-carribeans. The Cuban version is called Fufu like it's ghanian predecessor but is sweet and mashed with bacon and other garnishes. Puerto Rico's is mofongo and is fried green platains with a meat of choice usually fried but sometimes stewed especially if its seafood. Dominicans have mangu which is a delicious mash with onions and often accompanied with fried salami. Mofongo is popular with Dominicans as well but usually boiled green plantains instead of fried. I read somewhere that it became popular with them in the 1960s when many of them moved to the states. There are other notable versions outside the carribean too. In Colombia they have Cayeye which is also similar.
Thank you for being honest and explaining how it got to the DR by way of back migrations to our sister island from Puerto Rico.
Great explanation 👏
La cantidad que me dice mi corazón es como yo cocino en mi casa. Dios bendiga a esta muchacha.
Amen hermano
A cocinar con sentimiento o al tanteómetro, como decía mi mamá.
Yo tambien. 😂
I don’t think I would do this Justice making it at home so I really need to find this at a local restaurant immediately
Ciertamente 😂
“Offensive amount of garlic” is my new favorite cooking mantra
Saw mofongo, immediately clicked!! Love to see my culture represented, especially with food!
I know!
@@mofongotron loving the username lol
While I'm not Latino myself, I live in a neighborhood that is largely Cuban and Puerto Rican, so lots of little restaurants have mofongo, and I love me some of that, maybe with shrimp and octopus in a tomato sauce.
I bet you can already smell it through the screen
@@ichigopockychan I could certainly smell the garlic 🤣
I appreciate the chapters for when I’m making the recipe
Yes Omi!!!! Two of my favorite people! I spent hours in my hotel room filming Next Level Chef watching Babish!!!!
Please have more Omi! This was wonderful!
my heart just blossoms when i see different folks embrace one another culture.....grandma always told me, more love more joy delicious food, brings us together.
your grandma's right
@@SouthernGothicYT i guess most grandmas are lol😊
I had mofongo in Puerto Rico like 8 years ago and it was one of my favorite meals ever. I watch many cooking youtubers, as well as every episode of ATK, and I think this is the first time anyone's tried doing mofongo!
Omi was wonderful! yall seemed like you had a lot of fun, please bring her back!!
Puerto Rican and Colombian here. So cool to see this
That was phenomenal. Chef Omi is a lovely soul
I love my local puerto rican place's mofongo, they form it into a hollow bowl and then fill it with pollo guisado and serve it all together as something that bread bowl soups wish they could be when they grow up
Absolutely one of the best episodes of basics ever! Omi is SO fun and cool and explains so well!
My girlfried is Dominican, and this is exactly what cooking with her is like for me hahaha. Adored this video.
Do you also spill tons of hot oil onto the stove and drink cocktails at the end to celebrate!?
Was scrolling through the comments to find a reference to that close call of a grease inferno + possible gas explosion. I salute you sir.
And Afrika
This pairing is incredible!.we need more of this
As a Puertorican
I love this❤❤🇵🇷
🇩🇴 And love it too
I feel so proud 😭💞
Seriously. My Abuela just passed as well. So seeing this made me think fondly of her, and her mofongo. Puerto Rican food is love.
Yassss
S A M E
This pairing is incredible! We need more of this
I was just in San Juan having mofongo for the first time, and I’ve been craving it since. This timing is perfect
Same! Except I was at a Dominican jawn in Philly
You had Mofongo AND Omi in one vid!? I’m LOVING IT!
OMI!!!! Awe I love seeing her cross barriers and shine!!! Showing the world the food from PUERTO RICO!
Been waiting YEARS for a mofongo recipe!
The sofrito was missing the garlic though 😂
"We have cilantro which everybody knows and love"
Babish's mind: The devil's lettuce. My mortal enemy!"
2:02 Fortunately, cooked cilantro is no problem for Andrew.
Cannot do cilantro here, genetics make it taste like soap. What is the best alternative?
@@misswintertime is this true is it cause by genetics? Been wondering the whole time 🤯🤯
@@mr.mee6524 yes, there's a gene that alot of people have that makes cilantro taste bad to them, kinda like soap. I'm one of them lol
ill repute
Babish, i live in Washington Heights, and i gotta tell ya. This looks better than the way some of the restaurants around here have been making Mofongo lately! Thanks for the video, im off to try to make my own soon!
Omi is an absolute gem! Thanks for showing us such a cool recipe!
“My ancestors told me to stop” is going to be my next catch phase😂 love this women!!
She is amazing an
makes me so proud of her authenticity!
The chemistry in this video is 🔥 do what your heart tells you babish!!
No he clearly got annoyed when she dropped all that chicken into the hot oil and flooded his stove with nasty oil!
@@socialdef3 I think he was less annoyed and more concerned about an oil fire starting.
he's engaged 😭
@@socialdef3 That concern not annoyance.
@@KBWeeds Y'all know him? Do you do lunch together? I think he's annoyed ok. And now I'm annoyed with you.
MAKING MOFONGO !!!!
This looked DELICIOUS. Babish, thank you for introducing Omi. She seemed delightful and this was a very fun collab to watch!
as a puerto rican Im super happy to see some of my cultures food on here!
What cuisine hasn't Babish touched yet!?
LOL that reaction @8:30
Has he done Filipino? :D
Or African staples kind of picking the best dishes from regions throughout the continent? I’d love to see him try jollof rice
Kazakhstan!
maybe indigenous foods that arent related to latin america like bannock
As a Puerto Rican, this warms my soul.
Esto me hace sentir muy feliz. Que rico se ve 😊
Igual :)
One of your best videos ever!! You should have her back again!!
As a Puertorican, this makes me sooo happy. Babish, my favorite food youtuber, making my favorite dish from home ❤.
Omi estas bella mi amor, representa tu Isla con orgullo 🇵🇷
7:55 that fogged glasses bit was underrated
Omi's energy was perfect for this. Great episode!
I absolutely loved this vid. Mofongo is one of the best dishes you can eat imo and seing it done was nice. My ONLY nitpick is that she called it culantro, while my family and friends always call it recao. Culantro sounds wrong to me, but it is a plank sized nitpick. Much love from Puerto Rico!
Her family must be from the central or western region. In Caguas, we call it recao.
@@Dbbrainer same, to me culantro sounds like culo xD
I hope this episode was as much fun to make as it was to watch. Great job.
This pairing is incredible we need more of
This episode brings joy to my heart. I'm really missing my mom and grandma. I can see Arroz con Pollo in my future.
The way they make things is awesome
Was worried Babby could not eat the plantains due to his banana allergy. Interesting food from someone coming from sweden, this kind of food is so different from our food culture but I still find myself intrigued and hooked. Thanks for an awesome episode~
I'm puerto rican and married a finnish man. He loves plantains! You should def give them a try.
Don't get offended but Swedes even have any food culture except for those revolting fermented fish??
I lived in Boston for 2 years and Mofongo was my favorite discovery.
You gotta do "Mangú Con Los Tres Golpes" next!
One of your best videos and great way and method to prepare Recipe
My mom was telling me we should really do this recipe, so I’m certainly glad Babish made this recipe.
When I hear Mofongo my mind always goes to the Big Papi sketches on SNL
Alternative to the pork rinds you can (and I prefer) to use bacon. Break it up into small pieces and throw it in the plantain.
Even with my almost nonexistent Spanish it was neat to immediately guess and figure out what came next ahead of time because of all the crossover there is in Caribbean cooking. Like they're all distinct but my experiences growing up with Dominican and Haitian cuisine had me immediately just go ah yes. And its fun to see the things that are more or less common or even not used at all in one but are a staple of the other.
Weeeepaaaaa!!!! It brings me joy to see my favorite dish I’ve grown up with being made on here ❤ I especially love how mofongo is such a personal dish and reflects the heart of the ones making it. Buen provecho🇵🇷🇵🇷
This is my favorite episode!! Omi is amazing, mofongo is my favorite, and I swear I can smell that kitchen the whole time! Thank you so much, Babish for this! Annnnnd where can I get this recipe?! ❤️🤤
¡Por fin! ¡Un plato típico de aquí en BWB!
I'm gonna cry it makes me so happy to see people learning about and falling in love with the food I hold near and dear to my heart
I feel like it's impossible to have bad chemistry with omi.
But Andy gets along with everyone
filipino food that's ilokano style would be a nice video for basics. i recommend you guys make some dining-ding, a vegetable heavy dish that has sweet potatoes, bagoong (fish paste sauce), spinach, and squash flowers. you can also change up the greens to however you like, as long as they're leafy.
it's very refreshing to eat and one of my favorite dishes
Would love to see Babish tackle some chamorro food 🥘
Tuba not optional
Mofongo is the goat!!!🇵🇷🇵🇷🇵🇷
An exceptionally interesting, informative and fun episode, and Omi Hopper is a charm!
You could do a whole other series that's just you learning about authentic cooking from people's ancestral cultures. Every country has something different, those countries all have regions, and all those regions have many dishes, so you'd pretty much never run out.
This is a great idea! He's done episodes here and there over the years with other cuisines. But a concentrated series/effort would be great. Andy is so thoughtful and reverential - a perfect way to showcase other cuisines!!
I love her!! La amo!! Ella sigue la tradicion de cocina Boricua "Sazona hasta que tu corazon o tus ancestros te digan que es suficiente"
This is my girlfriend’s favorite food. We named our dog after it. Love that boy and this dish.
Omi Hopper is an absolute delight!
It is time to binge babish again
Definitely enjoying this season of Next Level Chef. Omi's dishes look so elegant and can imagine they taste amazing! You're definitely going to win this.
"Making mofongo"
-Dominican luigi
Im illegal
The face you make when the Sofrito hits the hot oil. 🤤 ❤🇵🇷
I don't know how Simon Whistler does it. He has nearly a thousand voiceover channels where he tells stories, then he comes to New York and puts on a cooking show for us too? Man. What a generational talent.
Bahahahaha
Okay… I really want to try this. I have never had a plantain that I liked before. I’m still going to try. You can’t say never until you try it every way. This looks AMAZING!!!
id love to see how mashed plaintains work when you apply the usual methods of improving mashed potatoes (e.g, a ricer, cream, etcetc)
There's actually a dish called Mangú, which is basically like mashed potatoes and you can add various things to make it creamier or however you prefer. In this case, mofongo has a more rough texture, to the point where some people make it almost crumbly. English is not my main language so i hope i explained it well enough, cheers.
@@RiptorrZ you explained it beautifully!
@@RiptorrZ If you hadn't mentioned that English wasn't your first language, I wouldn't have knoww. Thanks for the explanation!
Loved that! Looks amazing! Isn’t a Manhattan made with scotch called a rob roy though?
I'm illegal
And your sexy and you know it
fbi open up
I guess you never seen a Mexican yoshi before
Mexican yoshi is so funny 😂
Making Mofongo
"Did I say it was healthy? 🤨" I love that! Ain't nothing wrong with the way your grandma cooked. I also love learning about foods from other cultures and I would LOVE to try this. In fact I will
Whoever put a ring on that finger is a LUCKY individual - such a great EP.
Can you do the spaghetti and Reece's peanut butter cups from bojack horseman?
Omi Hopper was amazing, please bring her back again!
8:14 wait, isn't Andrew allergic to bananas? I know they are plantain but they come from the same botanical family
When I saw him handling them bare handed, I jumped to that same reasoning
@@skaman125 He lived to tell the tale and drink the cocktail!
Cocktail looks great! A scotch based Manhattan is called a Rob Roy and it’s an excellent gateway drink if you want to get into scotches.
Ok I love this, but also, Andy showing true commitment being allergic to bananas (so I imagine plantains could be a risk) and hating cilantro (and therefore I imagine it’s stronger cousin too) but making and eating this anyway 👏🏻
Growing up in a Hispanic household this was my favorite meal 😭 amazing and yes more garlic 👏🏽the better
Shoutout to Aunt Donna for that drink inspiration. Pop a Luxardo on there and we've got ourselves some magic.
I was already stressed when they were frying the plantains with the oil a centimeter from the lid. Then they just bring that wet sofrittoed chicken in and I was kind of like, what did you expect!?
Yeah Andrew was clearly annoyed, she's lucky she got a cocktail at the end.
Puerto Rican staple, love it