After 24 years in Mexio I agree. You need to make it how you like it. With guacamole I prefer to cut tomatoes, onions, avacados about the same size - about 1/4" cubes. I like gaucamole to be lumpy so you can taste every ingredient. I also prefer to use 'Limones' which are known here as Key Limes. That is what I have found in Mexico. The taste differences are singular (try making limeade with limones and you will understand). The other recipes are things I have never encountered. Having never been to Mexico City I suppose that means something.
@Rick Bayless is it true that if you bake whole avocados until the internal temperature triggers the enzyme that causes browning/discoloration of the flesh is killed so your it doesn’t affect the color of the flesh? Of the top of my head I think it is 138F…
I was gifted with a hot smooth guacamole recipe……..1 large avocado….1 serrano…….2 tomatillos…..1/4 cup of white onion and 1/2 cup loose cilantro…… what is this recipe called…….it is delicious
I love this show I’ve been watching this show since the 90’s and it’s my favorite
Love the show, the giant projection of Rick on a skyscraper is glorious.
Wow, even more great ideas! So creative and delicious!
It all looks wonderful!
Oh Rick, enjoy watching your vlog so much.🌵
Loving these episodes!!
This is the coolest guac party!
After 24 years in Mexio I agree. You need to make it how you like it. With guacamole I prefer to cut tomatoes, onions, avacados about the same size - about 1/4" cubes. I like gaucamole to be lumpy so you can taste every ingredient. I also prefer to use 'Limones' which are known here as Key Limes. That is what I have found in Mexico. The taste differences are singular (try making limeade with limones and you will understand). The other recipes are things I have never encountered. Having never been to Mexico City I suppose that means something.
I can't wait to try all the recipes in this video 😊
yummy chefs Ricky Mexican food 2024👌👍✍️
Would love to go to Mexico
Fantastic!
Very cool! I love guac!
Thank you.
I also add a little lime zest to mine
I loved eating all of the wonderful guacs in Mexico City. I also love grass hoppers :)))
The crickets - want to heave
You can omit avocado altogether, still be nice dip
Diced avocado only…….. purée for smooth applications
❤❤❤
Brave!
@Rick Bayless is it true that if you bake whole avocados until the internal temperature triggers the enzyme that causes browning/discoloration of the flesh is killed so your it doesn’t affect the color of the flesh? Of the top of my head I think it is 138F…
There's no right or wrong way to make guac; as long peas aren't involved!
🙏🙏
There is one only way to make guacamole and that's your way of making it. I don't like onions so I don't put onions. It just depends on your way
Rick and his wife deann want to join 6 people on the luxury guacamole bar
Nobody eats shrimp with the shells on 😬
1:22 There’s no right or wrong answer.
I was gifted with a hot smooth guacamole recipe……..1 large avocado….1 serrano…….2 tomatillos…..1/4 cup of white onion and 1/2 cup loose cilantro…… what is this recipe called…….it is delicious
Salt obviously
Marjoram and Tabasco? Christ
Do not rinse your roasted chiles!
Who is this baby faced impostor?😂
No doubt! Looks like Rick jump started the way back machine for this episode.
Rick just go gray no need to dye the do
This is a fifteen year old video, you know, when he was younger..