Rick is a kindred spirit to Bob Ross. The positive vibe and attitude; the joy of teaching others; the happiness of doing what you love.

El frijol con puerco con esa salsa y una coca cola riquisimo!!! Saludos desde Mérida Yucatán México.

WTTW channel 11 in Chicago. Rick Bayless is by far the best Chef on TV. I personally learned so much from him. His restaurant in Chicago is Amazing except for the $25 parking fee.

Rick, thank you for being so genuine throughout your entire stellar career, my friend. You have never once let your brand outweigh your desire to transfer practical knowledge about authentic cooking to us all, and that sincerity always comes through. You always specify well-tested recipes instead of "Guessipes" like most other KZfaq video authors do, and you never fake the results. And I'll bet those ethics come naturally to you, to the point where you just don't think any other way. I have made many of your recipes for my family, and they have loved them all. When we feed our loved ones, the nutrition builds new cells -- new life -- into their physical bodies to replace those that continually die off. In essence, we rebuild our loved ones every day, cell by cell, through cooking for them. You help us make the family dinner table a thing of constant contact with loved ones, and the quality of the food you help us create makes it a place they want to be, a place where they want to take the meal a bit slower so they can relax just that much more. What you do for thousands of people you'll never meet in person is nothing less than sacred. I wish you and yours all the very best.

Felicitaciones Rick ...soy mexicano y tus lecciones de cocina mexicana son de lo mejor . Gracias por tu dedicación. Saludos!

Thank you Rick, love all these recipes for salsa! Your guacamole class has changed the way I make guacamole now.

That chiltomate with roasted cactus and panela cheese ,,,,,,mmmy yum 😋 and obviously home made tortillas

Habanero peppers are awesome. I use them in so many things.

Thanks Chef. I have missed you cooking lessons. I have Mexico One Plate At A Time and I love it. God bless you for all you do for Mexican Cuisine and for us.

❤️ Love your video tutorials!!!

"Maybe you've seen some of these things before, but okay I've got an onion" Me: Woohoo! We're on the same page so far. Humor aside, Rick Bayless is simply the best. Really bringing Mexican cuisine to us viewers in a very bite sized, palatable, and easily digestable (pun intended) format.

Greetings all the way from Saudi Arabia! I love your recipes, I’m always learning from your videos. Thank you Chef for always being an inspiration to me! You are the best! Hope to meet you and visit your restaurant someday.

Thanks, Rick, for all the awesome recipes!

Rick, I love your videos, they make such a great companion to your books!

Insanely good, sooo many compliments in this. HOWEVER even the Mexicans I gave this too thought it was HOT with two Habs

Looks like I’m making salsa this weekend! Thanks, Rick!

Mr. Rick Bayless. You are a beautiful man. You certainly look like a distinguished gentleman and timeless.

Thanks Rick for your knowledge, expertise, along with. The articulate transfer of knowledge!

Made this and the roasted habanero salsa all I can say is wow. So simple, so clean, and focused on flavor. Really shows why Rick is a master.

About the simplest and delicious recipe to make in minutes and the result is fabulous. Thank you.

Finally a recipe form where im from, i aprove it, if you make some hole black beans whit the broth, white rice, some lime juice, red radish and raw onion, mix everything and have some tortillas, is great, if you ad pork when your boiling the beans with the water and some other stuff then you have Frijol con Puerco!

Love your videos, love Hispanic food and your knowledge of that particular genre. Very well done !!!

This chiltomate salsa for frijol con puerco. Delicious.

Thanks Rick !!! Happy new year

That looks amazing

Thank you so much for the opportunity to explore the recipes from another Mexican states besides the border.😘💞🍜

I need a dinner prepared by Rick

After months of procrastination i've finaly made it today. It was supposed to last me all week. Now i dont think it's gonna last me all day. Amazing that a simple 5 ingredient, 15 minutes recipe can be that good. Super fresh. Only downside is that my chips intake is going to increase quite a bit.

I see the resemblance with drip Bayless the 🐐 great video

Outstanding video.

i love grilling my salsa ingredients on my charcoal grill

Delicious , GOD BLESS YOU

Thank you 😊 best advice ever

I made this chilomate salsa three time since I've seen this video... It has definitely become my favorite. It only seems to last about 12 hours in Mr fridge.

We need a chip dip, Mr. Bayless. Looks awesome!

Gracias por compartir lo que aprendiste en Oaxaca Mex. Soy de Jalisco Mex. Y siempre veo tus videos y me gustan mucho tus recetetas y tambien tengo un libro de Recetas tuyas

That looks FIRE

Rick. How can you be such a nice giving guy while Skip is the 180 degree opposite?

Hola,Rick and Patti Jinich are my 2 favorites as they also have great tv content where they visit the people making authentic mexican food.Have there cookbooks and there easy and spot on just as described.

A genius working his alchemy in the kitchen always makes things look easy enough for any neophyte to attempt . I get the same deft deception from Jacques Pepin.

On my list! Soon as my chocolate habaneros are ready for harvest I'll be using those!

Growing up in our So Cal Mexican home, this was chile. It wasn’t until I became a young adult that the word took on a whole new meaning. But within the familia, it’s still chile… not salsa. Looks scrumptious 👍🏼

Thank you Rick Another amazing recipe mmm I will be making this in a few Always appreciate all your videos

I did not know you were on KZfaq. I just found your channel today and subscribed immediately. I used to watch you all the time when you were on PBS.

Yup, my wife is from Yucatán and she makes this sometimes, although she completely omits the onion as a personal choice (if it were up to me I'd add it 😅)

Awesome recipe. I followed the same recipe with all the veggies from my garden, but I added a jalapeno, serrano and 3 cloves of garlic and added some salt and cracked black pepper to it. It turned out AMAZING!

Just made this. It is outstanding. If you make this roast more onions because they're good enough to eat by themselves.

looks good

Could you do a tape on restaurant style salsa(s)!?

Can you do a video on how to make red salsa for tacos the type you find in the restaurants. Haven't been able to find a good recipe.

Rick is more Mexican than my extended Mexican family. Girl was picking up the roasted habaneros with his bare hands and chopping them up. What a pro.

Barely found out that Rick and Skip Bayless are brothers.Definitely could tell now there’s no question.

Delicious salsa!!!! Can you share what kind of blender you use for puree, mayonnaise, dressings, etc. I need a new blender but I'm looking for efficiency....thank you dear Chef.

Looks amazing. What tomatoes did you use?

Hey Rick .. what brand n type of blender did u use for this? Thank you n I will try this.. love your recipes!!!!🪴🌾🌿🪴🪴❣️❣️❣️🌿🪴👏👏🥰

Rick, Love your recipes. I have been really into watching Tangerine Travels on youtube, with Jordan/Maddie living there trying food, but long before I found their channels, I had your cookbooks. Someday I could see living in Mexico, enjoying all the flavors there.

So simple.

I love that he specializes in Mexican dishes but doesn’t pronounce the foods correctly 😆. Love the food

Wonderful but those peppers are so powerful! I always worry that he handles them directly! When I do, I can’t help but touch my eyes for some reason! Ouch!!!!! Be careful Rick and everyone!

I made this today and it was muy bueno! I tend to prefer a bit more acid in my salsas- what it still be a traditional Mexican or Yucatan to add fresh lime juice?

😘🌞

Uses bare hands for the habaneros like a boss

To all that are avid air fryer users, don't be afraid of roasting tomatoes, onions and especially peppers in your air fryer. They turn out great.

How are you so much cooler than your brother?! Lol

No garlic?

Didn't see you rinse the onions this time around. Wash them or not?

Another alternative is pellet grills,they can go 500 f and give an added smoky flavor.

What knife are you using?

I am surprise you don't use your iron skillet to roast the tomatoes and chiles and onions I made it on my iron skillet super easy !!

I wonder if this would typically have lime in it?

3 chips and that would be gone for me!

When you say a onion what do you mean? White yellow?

Rick, I live down the block from Broadway and 26th street. I would go to your restaurant if you had tacos. Why does your restaurant not have tacos?

If i wanted to make this salsa hotter should i add 1 non-roasted habanero or just roast 2? Also was wondering why there is no garlic, Does it detract from flavors here?

My friend who usually grows habaneros and gives me the extras decided to grow ghost peppers instead so we'll see how some of these recipes taste with ghost peppers instead

What kind of tomatoes is he using?

Is it just me or does this guy look Exactly like Stephen king. I'd eat salsa made most by him most definitely. I just hope I don't start losing weight apidly.

Could you have just pulsed the onions and cilantro in with the tomatoes and habanero or would that have thrown the consistency off too much?

No lime Rick ?

Needs roasted garlic 🧄 and lime juice

We aren't fans of the heat level from habaneros, so we searched around for something less hot but still fruity as a substitute and ended up using a manzano chile, which is in the same heat range as a serrano. The salsa turned out great.

Are the tomatoes Roma?

It's all about presentation. He could have just put it all in the FP. And where's the garlic?

No lime?

Who is the lucky duck that he keeps looking at off screen? Is he giving a live class? So jealous.

Skip bay less brother?

Important: don't touch your face after touching the habaneros

Rick doest whisper or say "do it like at"

Medical note, don’t touch your face after touching the peppers y’all

You need a bigger bowl🌞

Another superb culinary presentation AKA Rick Bayless, however your parting comments at the end of this video, leaves me wondering about sauces/sides/additions not covered in depth. Your intimate knowledge of Mexican cuisine is quite deep but leaves me confused and intimidate.

No acid? Very perplexing. 🍋

Wtf? No lemon or lime juice?

Jaja, it's not "Yuca-taken," it's Yuca-talken or Yuca-tahnian.

No garlic????????

Chiltomate. That's a difficult word to say. Lol. It'd be better if it was "chilemate". Lol. Just saying.

Rick loves to say "they" when referring to Mexicans. Keep 'em separated!

So simple.