Oh wow... This looks intense... You had me with the salsa alone and then you topped it with the bacon and cilantro and sent it over the top! That looks like it'd be a flavor bomb on a chip! 😂 100% need to give this a go!

Hello Rick, I’m so glad to have found your channel. I watched One Plate at a Time with my mom growing up in the US. I’m originally from Mexico City and my mother is from Guerrero. I was so exited to share your channel with my mom when I noticed you don’t have Spanish subtitles enabled. We would so appreciate it if you could turn those on! Your commitment to everything you do is so inspiring for me as I am passionate and focused on returning to Mexico one day after finishing my law degree and working create national pride in our natural resources and work in environmental preservation. Even though I have not been able to return since leaving I know Mexico is my home and my heart and purpose is there. Your “my story video” touched me deeply and validated this strong feeling I have. I look forward to more videos and your success in this world.

I made this tonight! It was great, a total hit for the whole family. We're going to use the sauce for a pork tenderloin for tomorrow as well!

Impressive! I've never heard of this one, even after 30 yrs of living all over Texas. But now! Possibilities are endless. For whatever reason, I'm drawn to pork dishes with this.. At least to start with.

Thank you for all you do. Your efforts bring many people together to cook, and enjoy wonderful food. I can't wait to try it. I hope you never run out of recipes!

Chef, I appreciate your passionate sharing of your knowledge of Mexican cuisine... I love this recipe, so interesting....

Looks delicious. Never heard of it before. Must try. Thanks Chef.

Rick! You know your audience! Give us the real deal recipe!

I'm really loving all these sauces and condiments you've been featuring, so we can experiment with them on our own. More hints at ways to use them please!

OMG - this salsa is amazing! Made it today and it blew me away. Put it on shrimp seared with butter and garlic over pasta. One of the best things I’ve ever tasted. You gotta try it!!

Wow. Just wow. Can't wait to make this!

Looks delicious, thanks Rick!

Wow! Now this is a treat! I love love love salsa negra. I drove almost 30 mins. to a Food City and found it right away, I was so happy I bought 4 bottles. :-) It just might be easier for me to make this then to search all over town to find it.

I definitely want to try it on grilled shrimp. I like your idea of grilling butternut squash and brushing it on that veg. Now I want to make it!

There are many chefs that are interesting to watch, but I have only found 3 who has a special kind of magic about them, and that has me smiling from start to finish. Julia Child, Keith Floyd and Rick Bayless.

Que rico 🤤😋😋😋 Besos desde Aguascalientes México 💕💟🤩😘😘 🇲🇽💕🇺🇸

Thank you Chef!!

Sounds delicious

Thank you! I will try to make this using eythritol instead of sugar -- although I'm afraid the dish won't get the same hard glaze it would with sugar in the salsa negra!

There's a trend online with people smoking cream cheese with a spread on top in their smokers. I think salsa negra on top then smoked would turn out amazing. I will definitely try. Thanks chef!

I get so hungry watching your videos ... even if I just ate!

I have to make this and your eggplant recipe 😋

Excited to try this, but where is the recipe for Salsa Negra?

Never heard of this it looks amazing! Although I may sub chorizo fro the bacon! Thank you!

Sauce looks good

WOW!

Is this salsa negra similar to the one made by La Pasadita on Ashland? I have never had its equal and if you could deconstruct it and figure out the recipe or see if yours is similar, I would love to know!

nice

Seems like Mexican gochujang, I would love to give it a try.

I can't have soy so what other ingredient would you recommend to bring out the umami flavors?

I like spice, but 2 cans of chipotle’s with their sauce seems like a lot. Does the spice heat dissipate after cooking? Is it brand dependent?

You mentioned roasted garlic in salsa negra, but I didn’t see you use it when making your recipe?

I really enjoy your videos, but I wish you would taste and really describe the flavors and textures of the finished product at the end more!

Is this served warm, or can it cool and still be the soft, dippable texture?

I'd like to see you go on Hot Ones...or partner with them on a salsa.

How the recipe for salsa negra would change if you were to use only Piloncillo instead of brown sugar and molasses?...

Dark vinegar? Balsamic?

I bought wings to grill this weekend I think I found a new sauce for them.

I've always liked you better than Skip. You create and inform. He complains, gloats, and whines 😀

Trade shows not un heard of places. Thanks

I wish you would list your recipes down in the description…

What is not to like about that dish…😊

You lost me at pound of goat cheese, whitch is effin expensive in Europe, becaude it's proper cheese, not that New Mexico abominatiom