February LIVE Cooking Class!
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Welcome everyone! Who’s ready to cook tonight? Reminder — here are tonight’s recipes: Pastel Azteca of Roasted Poblano …
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Giving it a try tonight – hopefully all goes well. Thanks so much for the videos
I like using the serrated side of a butterknife with peeling poblanos. I found that was the fastest and cleanest way to revmoe the skin, it doesn't hurt the fleshy inside either.
Hi first time I am watching your cooking video, I have your cookbooks and loved them. Do you have this classes every month? How do I find class dates?
Thank you !
J ust Amazing, like anything you make 🤗🤗🤗
Thank you Rick; you never disappoint. I really appreciate the vegan dessert. Stay safe.
Once I learned how to make homemade corn tortillas correctly store bought aren't fit for the dogs.
Rick Bayless and a lady on her channel Villa Cocina have it down right.
Most all the others are less than hacks unless you can speak Spanish and watch them do it in Mexico.
Nice!
Thank you Rick!
Love the presentation, could you please tell me what size your skillet is? 😃
Another great installment. Adding to the menu for dinner next week. Thanks chef!
Enjoying the presentation, what size is your skillet? 👍
One of my favourites of my grandma ! Is absolutely delicious 🤤
For a moment I thought that was bacon floating around back there.
Hey Rick thank you so much for making me almost fearless in my kitchen!!
Corpus Christi loves y'all!
And all those dried chiles in the Mercado thank you as well!!
I really appreciate that you continue to do these videos as I find tremendous value in the live cooking, Q&A as well as the various recipe and technique videos. It’s so fun to see your passion for Mexican cuisine and it’s very beneficial for us home cooks to up our game, try new ingredients and techniques and to understand the “why” behind them. Another great job Chef and thanks again for your contributions!
I don't think I missed this. Never said how much chocolate he is using. Just kept saying "this amount."
Rick I want to thank you for your love of Mexican cuisine and sharing your expertise with the world. Your YouTube channel is great for tutorials and excellent regional recipes, I'm always circling back to this content. The dedication, quality and time spent on this platform is appreciated beyond words. XXOO Rick, you are the best!
Hola muchas gracias por la receta Rick se ve delicioso
Trader Joe's regular corn tortillas are sturdier & thicker than the brands such as Guerrero or Mission — they work well for these baked type of casseroles. In other words, they don't break down into mush even without the oil dusting.
How did I miss this live presentation? You’ve been a staple in my house for years.
U R a very good teacher and just love the class!
Two things:
1) something in the way you speak about Mexican cuisine reminds me a little of Yuri De Gortari, who even with his passing continues to be such a huge inspiration for me in the kitchen, and I cannot thank you enough for your genuine care in these dishes you share, and
2) if anyone finds tomatillos to be too acidic you can add a teaspoon of sugar to cut it out, though god knows I loooove the acidity of tomatillos 😌
We’ve been making a version of this in our family for years…. Definitely getting some updates…thanks Chef!
Look forward to making this some time soon. Anything with ajo, onions, tomatillos y poblanos has to be good.
🌈💫 I appreciate you including, and not muting, all the blending and scraping – it’s exactly those audible noises that teach Gen X / Z cooking newbies.
How cool!
🌈💫 Great catch phrase: “I hope this recipe finds a new place in your home!”