I have a dear friend who grew up in New Mexico and is of Mexican descent, who told me an interesting personal story. When she was growing up, her mother used to make her grilled cheese sandwiches. When she went to college in the Midwest, one day they served something in the cafeteria that they called "grilled cheese sandwiches," but she did not recognize them. She later leaned that what her mother called grilled cheese sandwiches were actually quesadillas which, of course, are nothing more or less than grilled cheese sandwiches made with tortillas. Well, whatever one calls then, they are delicious.

Thank you for honoring our food and giving it the respect it deserves 👏 bravo!

I adore Rick Bayless, almost as much as I do his cooking.

p.s. This would have made a WONDERFUL hour long episode....!!

I do grow my own corn, nixtamalize it and grind it on a stone metate. Nothing compares to tortillas made fresh this way.

This is the most delicious looking book advertisement I've seen in my life.

I used to make tortillas by hand, but my arthritis is becoming harder, love the tortilla maker. Thank you❤

I guess you could say this is a Mexican grilled cheese several levels up! Those tortillas look very tasty, it all looks wonderful. Thanks Rick!

Oohhh yummy, I want that cookbook!!!!! Thank you Rick 💝💝💝💝 I love everything you share!!!!!

Awesome video, would love to see more of you and Jorge so excited about masa and Mexican cuisine!

Yummy !! Me encanta las quesadillas de flor de calabazas son deliciosas en Guerrero tambien las hacemos asi y serraditas como empanadas con mucho quezo su epazote, flor de calabaza me encantan con una salsa de Chile puya y arbor tatemada omg son deliciosas.

Rick Bayless is the best, loved watching him on PBS with my pops on sundays -hes the best Bayless also 🥃👍🏻🇺🇸nixtamalized tortillas and what my nanni would call cucutziele(squash blossoms)yum

OH MY GOSH....I'm in heaven with the notification of this video. I hurt my back a bit and just got nestled in with my heating pad and HERE's a TREAT !! But it's painfully short....this one would have made a wonderful hour long episode! Waaah.

Must get this book! Love corn tortillas…the good ones! Must try to find all them ingredients….should be easy here in California

Quesadillas are often eaten for dinner, which is a lighter meal in Mexico. Cereal, often called "cornflakes" no matter what kind of cereal it is, is also more of a dinner food.

Great reason to grow squash and pumpkins.

Prettiest quesadilla I ever saw.

Love it!!! Thank you Gentlemen! 🍻 👊

Looks delicious!

Not sure if you said it, but which areas eat blue corn? I was on a trip once from Queretaro to somewhere nearish Mexico City, (I don't know where but it was a food radiation plant, I think) and we stopped at a town that sold food in blue tortillas. There were lots of pine trees and houses made of wood, didn't feel like Mexico. lol

Thank you

Can you come make some of these in Seal Beach CA this weekend? I have plenty of tequila

Great episode. Please have more guests.

Wow! Yummy!

Looks like a plan ! 😊

Omg- remind me my grandmother’s cooking

Yum

delicious

Yummalicious

Yummy

More please

Made my mouth water! Don’t like epazote but otherwise, add some really spicy salsa and I’m back to my childhood. One critique- comal is not hard to pronounce at a close approximation. How can you write a book on masa and not do better with the language, especially comal where masa is at its best.

OMG! Those must be delicious! I had some with huitlacoche years ago that I'll never forget.

Excellent. Where can I find the Masa Book?

🥑

🥰😋

How were tortillas made before plastic? Is there a way to use a press without plastic?

In my understanding a soft flexible corn tortillas is not " goog" quality and dry " bad." Corn tortillas are only soft and flexible at certain a temperature unless it has additives to preserve the soft texture. Its just the science within the food.

Mmmmmmm

Jorge looks and sounds like Alan Alda when Alan was young.

where do I get the book?

I prefer grilled ham and cheese...BUT some chorizo will cover that ! O, talvez, chuleta ahumada corta fino ;-)

What kind of cheese is best here?

master rick and morty lol

I appreciate your style of teaching/sharing! Also., whether you've thought about "past" lives before or not, metaphysically speaking., I've no doubt there's a reason behind your awareness's preferences towards Hispanic culture and cuisine., maybe a life lived as a Conquistador that fell in love upon seeing the "new" world for the first time?? For a "white" guy, I have a personal connection not only with refried beans and flour tortillas, but with pasta and Sunday gravy as well, that more likely than not, stemmed from prior experiences in other lifetimes. If "god " is an 🥚 then "we" are nothing more than beams of light projected through numerous lenses stemming from that singular source that was just recently fertilized from within a higher vibrational plane of existence. A soap opera arising from out of One's subdivided conception.

Which is more flavorful, white corn masa or yellow?

Mass book top notch but might be too technical for me. I don't want grind corn to make masa. Organic is the only way to go. Due to processing masa has no harmful Lectins. Cookbook is great for more creative ways to make tacos, tostadas, and all. So many individuals think their cooks or chefs by cooking the simple way rather than tasty, delicious, and tasty. Anybody know of a good Mexican pastry book or pan de dulce?

There has to be a non toxic alternative for the plastic 😢

3:14 Uncaress?

To Rick's guest: Please do not let a child eat this raw! Per food safety experts cooking is the only way to be sure that foods made with flour or grains are safe. This is because raw grains and raw flours are not intended for human consumption as-is, as they have not undergone a “kill step” (such as boiling, baking, roasting, or heat-treating).

Why is the guy who wrote a book on masa not even Mexican lol he white af he seems like he’s not very knowledgeable on their culture either smh, at least Rick is very knowledgeable about their culture and always pays homage