Rick Bayless “Mexico: One Plate at a Time” Episode 810: Mexican Microbrews & Pub Fare
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Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re happy to see a beer revolution …
Please continue your vids Rick … they have been healing in many ways .. you're fantastic ❤❤❤
Bohemia oscura is the best macro beet in Mexico!!
Chef, I seen your interview on Fox Chicago. Happy You Day! 😂 They said you're working on books 10 and 11! When are you hoping to release them?
By the way you got an awesome channel thank you
That tortilla soup was the bomb
I appreciate your down to earth attitude over the years airing Mexico One Plate at a Time!!!
Rick, Please make your next show all about Tortas Ahogadas. This is a sandwich (torta) popular in the Altos de Jalisco regions around Guadalajara. It's created with delicious pork carnitas meat placed into a bun similar to a bolillo but not a bolillo in that it's got a cruncher crust like a bagguete. This bread is local to the mountains of Jalisco. Once the torta is ready, then it is drowned (ahogadas) in a delicious tomato based broth. Served with an array of topping like chopped cabbage, marinated red onions, and salsas.
Mexican food + Beer = ❤️❤️❤️❤️
💯👍👍👍💯💯👍👍👍💯💯💯
Fantastic music! But I’m allergic to shellfish so….
This must be old material, Ultramarino closed on early 2021 due to the pandemic, it is now an awful bar for simple minded locals (called "Nerida").
You should try your hand at beer making! It’s easy & the best part is you made it yourself 😊
Love this 🥰
Ever since I found out you were skips brother I have been a subscriber and tbh I see myself watching your show more often than his because I guess food to me is more relatable than sports haha
🙏🙏🙏❤️