Episode 1209: You Don't Know the Whole Enchilada, Rick Bayless "Mexico: One Plate at a Time"

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Episode 1209: You Don't Know the Whole Enchilada, Rick Bayless "Mexico: One Plate at a Time"

Рет қаралды 51,307

Жыл бұрын

When you say the word “enchiladas,” chances are you’re thinking about the saucy, cheesy affairs we’ve all come to know and love. But in Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. At the stately Mexico City restaurants El Cardenal and Roldán 37, Rick explores an interesting array of flavors, then makes show-stopping dishes of classic green chile enchiladas and red chile shrimp enchiladas.
** Episode Recipes **
Creamy Enchiladas with Chicken, Tomatillo and Poblano: www.rickbayles...
Red Chile Enchiladas with Shellfish and Fresh Garnishes: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh...

Пікірлер: 70

@scamich Жыл бұрын

My wife and had out honeymoon in Mexico 16 years ago. We had no money but were very happy. We watched MOPAAT on pbs all the time. I remember having to fight with a tv antenna just so wee could get good signal to watch the show. She even bought me the DVD set one year for Christmas. We hope to visit one of your restaurants one day. Our youngest son even want to be a chef now he is turning 13. Thank you for a fun show that brings back memories every time I watch it.

@jasonhatfield4747 Жыл бұрын

I always hesitate clicking on these videos because I get too much food JEALOUSY!!! Everything looks way too good and it drives me nuts! Wish I could travel to Mexico City for a food tour. Wow

@deenzmartin6695 Жыл бұрын

i love that he's reposting these.

@Kevin_747 Жыл бұрын

Awesome. During my career as a commercial pilot I got to experience great food in Guadalajara and Mexico City. Now Rick is giving me a good start on learning how to duplicate as close as possible. Nothing beats being there within the culture though. Thanks Rick.

@margaretcopeland1055 Жыл бұрын

I grew a variety of tomatillos, maybe like those small ones. I let them go in the garden for a long time. We had a frost and then I harvested them all. I made a tomatillo sauce and gave some to a diabetic neighbor. He asked me if I had put sugar in the sauce, no I hadn't. The frost as what happens with apples boosted the sweetness of the vegetable. I grow them every year.

@jesuspr67 4 ай бұрын

Love your canal, eres lo maximo porque los platos mas dificiles los haces facil para quienes no tenemos el tiempo de cocinar y amamos cocinar, GRACIAS!!!!!!

@SusanaJohnson-qv6wo Жыл бұрын

Rick!!! All I can say is wow!!!

@halohat2286 Жыл бұрын

Enchi Rah Rahs Yum Is Mexican food the best or what.❤❤❤ I grow everything needed to make my own Salza Verde and freeze enough to last thru winter. It runs thru my veins. I love your channel Rick and crew. Been watching you for a very long time. First on cable, now KZfaq.

@DanWebster Жыл бұрын

Dude, you put yer foot in this video! Gracias Amigo. Been watching you for years, back in the day on PBS and nowadays on this fabulous yalltube channel. Eschale!

@Lordcamilli 10 ай бұрын

"It shows you that the world of enchiladas is vast" truer words have never been spoken. Saludos desde México!

@ellenzadalis1801 Жыл бұрын

I was channel flipping and ran across a PBS show of Rock and Julia Childs, his passion for Mexican food hasn’t decreased even an iota!

@willingvessel1069 Жыл бұрын

4.5 minutes into the video: I'm enthralled & my mouth is watering. Thank you for the experience!

@josephmartinez8803 Жыл бұрын

My Mother always dipped the tortilla in the sauce and.then.she would lightly fry it. Her enchiladas never fell apart and always had plenty of sauce. And she didn't use a microwave!!

@daphnepearce9411 Жыл бұрын

Well I know what I'm making this Friday. Not corned beef and cabbage, that'll be on Thursday as my pre St. Patrick's day dinner. But it's also Lent , so I'm happy to make the really awesome and very tasty shrimp enchiladas and I also have all of the ingredients, including arugula. Thanks Rick!

@terryt.1643 8 ай бұрын

Oh, I like your idea. That’s a great idea for St. Patrick’s Day…

@ennabetancourtsingh.5693 Жыл бұрын

Disfruto mucho de tu canal 🙏🏻

@carilynjurgeson6178 Жыл бұрын

Love the tip on putting oil on the tortillas and microwaving for 1 minute. That saved me a lot of time!!! I made the green tomatillo sauce in both chicken and carnitas enchiladas. The Mexican crema made a difference too. Absolutely delicious!!! I also bought individual serving aluminum pans that are perfect size for 1 person. To make it low carb, I used A La Madre corn tortillas. They taste exactly like a regular corn tortilla are are only 3 carbs each. Thanks Rick!!!!

@glendiejohnson9203 Жыл бұрын

Thank you so much for that information on different types of Mexican cheese! Very helpful!

@DefenderTIM Жыл бұрын

Enchiladas are my absolute favorite! Whenever I have the opportunity to try a new restaurant it's the first thing I order and the dish by which I judge the place. When I make them at home I'm a big fan of Asadero cheeses, and my verde sauce is made exclusively with New Mexican green chiles with nary a tomatillo in sight.

@sophiecooks09 Жыл бұрын

The enchiladas suizas from Sanbors are just delicious my mom always mentions these

@ejbear8403 Жыл бұрын

Now that I've moved out of Phoenix, AZ and back to South Dakota, I will miss the "Mexican Supermarkets" where I could get ANY ingredients--I will especially miss buying Queso Oaxaca from the Deli/Meat counter by the pound.

@virginiaf.5764 Жыл бұрын

I replied to you, but I don't see my reply. I'll keep this one shorter. I suggested that you Google "Mexican grocery stores in South Dakota". You'll see that there are a fair number of them around the state. Hope you're not too far from one.

@L.Spencer Жыл бұрын

@@virginiaf.5764 For some reason I feel like I've been a part of this conversation before. Maybe it was someone in Montana.

@virginiaf.5764 Жыл бұрын

@@L.Spencer Okay ... but it wasn't me. Colorado here.

@Mike_Greentea Жыл бұрын

Thank you!

@JT-py9lv Жыл бұрын

muchisimas gracias Senior Rick

@CORE1.8MINISTERIES Жыл бұрын

Those shrimp and potato enchiladas look awesome. I think I'm going to have to make the red sauce and make that enchiladas. I love that look oll my head

@bryanheath8138 Жыл бұрын

Your hands exude experience sir. We love your knowledge!

@CORE1.8MINISTERIES Жыл бұрын

I never would have thought the queso Oaxaca cheese would be something you just eat like string cheese. Something I learned. Thank you. Also the other cheeses are very interesting too. I go to a local supermarket in North Conway that has some of those cheeses available and I think I need to go pick them up

@TikiWarrior Жыл бұрын

Thanks Rick! Those look scrumptious 👍 Would be awesome if you had an episode about Mexican rice. Or if there’s a difference between the American version to what you find in Mexico.

@shirleycovey7309 Жыл бұрын

Oh, yummmm. Great lesson on how to make good enchiladas! Thank you!!

@Bagooda Жыл бұрын

Perfection! Thank you Chef!

@alejandroramirez4470 Жыл бұрын

my favorite dish no debate. I'm mostly familiar with red or green sauce covered ones and chicken or potato and carrot veggie ones. Love that i could load some stuff on it and great with cotija.

@327365hp Жыл бұрын

Fantastic Rick! You are making me hungry!

@karoldesing1453 Жыл бұрын

Thank you for teach us

@rfkyt Жыл бұрын

Thank you from Canada, there's less than a foot of snow to melt before spring arrives.

@L.Spencer Жыл бұрын

The world of enchiladas is very vast. I've seen some that look like tostadas. I think that was SLP style.

@davidnunez582 Жыл бұрын

I cant wait to get the new book

@bradhall5035 Жыл бұрын

Outstanding

@darrylr Жыл бұрын

I just microwave a stack of corn tortillas inside a plastic tortilla warmer. I don’t have to use oil, they rarely stick together if used soon (flour ones do stick).

@Crub837 5 ай бұрын

Thanks!

@sandralouth3103 Жыл бұрын

I love crab enchiladas (swiss style) in tomatillo sauce with white cheese and crema

@Alan-ct3bo Жыл бұрын

Thank you

@shrewdcritic83 Жыл бұрын

Es todo chef rick

@rickzabala6020 Жыл бұрын

I wish I knew there was a easy way to get Rick's signed Book Mexico One Plate at a Time. I purchased at Amazon. But I might get the signed one also and give the other

@NoemiPerez7275 Жыл бұрын

The tomate de milpa is also known as Miltomate

@jesusrenteriavazquez2972 Жыл бұрын

I hope one day you can cook chiles en nogada (y)

@celsovaldez538 Жыл бұрын

Waoo!! It's lookingn delisious!!

@lizamacari Жыл бұрын

3 enchiladas? Nooo, you need 5 at least hahahaha

@timothyhicks2791 Жыл бұрын

😋Yummy!

@cato451 Жыл бұрын

Those enchiladas verdes look delicious! I’m surprised you don’t add chilies with any heat like jalapeños or Serrano. Maybe throw a few Chile de Arbol in the red sauce. Is that not traditional???

@Jordenweiss Жыл бұрын

Fantastic Rick!

@stevee8884 Жыл бұрын

Use a kitchen scissors to cut those chilies. Really easy!!

@lisabenetazzo1606 Жыл бұрын

Rick I would like to know what kind of rice that is . The white rice . I get it at a resturant we go to and they can never explain what it is. Love this series

@frankkolton1780 Жыл бұрын

Mexico imports the vast majority of it's rice from the US, long grain is the most popular.

@sunsettersix6993 11 ай бұрын

I've always heard that the seeds or the pale pulp holding the seeds together are the spiciest part of a pepper. Is that the reason for removing the seeds from peppers before preparing them or is there another reason for removing the seed pods from peppers before preparing them?

@adriangonzalez-nj3go Жыл бұрын

once I read that they were called enchiladas suizas because they were originally tomato based, so the red color of the sauce and white from the cheese and cream were reminiscent of the Swiss flag, but now they are usually made with tomatillo sauce

@edwardromano6389 Жыл бұрын

They've always been made into tomatillo sauce here in Mexico City

@virginiaf.5764 Жыл бұрын

Hi Rick. I thought tomatillos were in the Gooseberry family. Is that family a distant cousin of tomatoes?

@daphnepearce9411 Жыл бұрын

That's what I thought too.

@virginiaf.5764 Жыл бұрын

@@daphnepearce9411 I researched it a bit. Apparently tomatillos, tomatoes, and gooseberries are all in the nightshade family. So know we know and Rick was correct.

@burningxdimx Жыл бұрын

Brought to you by Chihuahua Cheese. Chihuahua, we promise it's not dog milk.

@sewingintrifocals-alisonde7778 Жыл бұрын

😂

@jdman-ohio Жыл бұрын

I always thought it would be great to tour Mexico city but I am concerned about my safety, should I be

@mse1333 Жыл бұрын

Hey Rick, love your videos. But if you could answer one question for me about dried anchos. I’ve grown poblanos and dried them, also smoked them and then dried them, but they are never like the store bought dried poblanos. Mine are dry and have little smell, while the store bought are much more elastic, slightly sticky and have a nice aroma almost like tobacco. How can a prepare these wonderful dried poblanos at home? Are they adding something? Thanks!

@leedoss6905 Жыл бұрын

You can’t really use a food dehydrator you need to dry them in the shade with a humidity of about 50% or a little less. Out of direct sunlight they retain a beautiful color red.

@leedoss6905 Жыл бұрын

I’ll have mine with freshly chopped habanero please on the last recipe.