Rick is, like, THE cool uncle.

Fr colour correctors in Hollywood are all racist with how they have to always apply filters for foreign countries

What a great way to word it

I love learning new things about mexico

You mean to see it without the Mexican filter.

I can't argue with you there, but I'd also like to add that Rick is a treasure too.

Who's Rick?

BA Drama??

@@cbwavy bon appetit

​​@@cbwavyHe used to work at Bon Appétit (as did Sohla, who has also appeared here on Babish since) until it came out that they were being racist a while back. Not paying their people of color as much or at all for appearing on camera. A lot of people left/stopped appearing on camera because they were either affected by it directly, or in support of the restructuring. BA seems to have done a better job these days, in my opinion, though they had to replace their personalities en masse so some of their new ones are hit or miss. Lots of representation though, which is great.

​@@NeiradTheGoathuh

As I haven't had them personally, but I understand you might be able to use Schweinekrusten to replace the fried chicharrons, then he even mentioned you could use bacon for the nortenes and princada. France has a dominant position in Europe for importing of non-EU peppers, so higher supply thus better market availability without being *too* far away so buying in bulk from French sellers would last you some time. I'd even suggest canning or pickling a bunch of peppers if you do that to make them last long-term. Though depending on space you have and how much you use them, most pepper varieties only require 45-60cm of spacing between plants for circulation and do decently well in pots I've noticed. And it's only like 3 months to go from germination to harvesting them when growing indoors, (plus they self-pollinate) so if you can give them a reasonable amount of space and conditions you could have a small private supply of peppers that as long as you keep harvesting the peppers promptly when they become ripe it will continue to encourage them to continue producing. That should cover the two most difficult to source ingredients, Carlos even said he uses a French mini-baguette which shouldn't be hard to find after all. The meats would be simple to get from a local butcher then it's just a matter of stewing them correctly. Chorizo shouldn't be hard to get if you can find a Spanish or Portuguese specialty store for the original smoked and dried version. Elsewise it's basically ground pork with chili powder, paprika, oregano, cinnamon, ground cloves, ground cumin, salt, garlic, and white vinegar to make a basic Mexican style. In itself it's quite similar to Mett with more spices.

@@TheMany42it still won’t taste like this, so there’s no point

@@t4squared nothing you make at home will taste exactly like the stuff you see in Rick's episodes because unless you live in Mazatlan you won't have the same produce. Doesn't mean you can't make the recipes with the ingredients you have on hand.

You could take inspiration from the videos and adapt it and make your own. I live in Norway and also don't have access to many of the ingredients Rick uses, but I have recreated a couple of the tacos from Ricks videos in the past, in my own way. The chilis, spices and herbs I ordered online. The tortillas I make myself. A tortillada is not very expensive. Meat cuts I change for what is available where I Iive. Will it taste the same as the food in the videos? Probably not, but it sure can be very tasty. Use it as a method and not a recipie.

you could also consider it an incentive for a mexico city vacation

Just seeing that made my chest hurt.

The munchies are one of the most powerful forces in all of humanity.

It’s the overture to “ The Barber of Seville” arranged for mariachi band

Isn't that a Rhianna song?