This recipe is why typing "bay" on my Google machine autocompletes to this collection of recipes. You've nailed it again, Chef Bayless!! All of us who revel in Chicago's Italian beef can come here, subtract 20 degrees of latitude, and re-emerge in a warm, delicious, meaty, vaguely familiar, but much spicier - and slightly soggy! - place of happiness. Thanks & keep up the great work!
THANK YOU! I asked in a comment a month ago "Please cover Tortas Ahogadas" and here you are. We LIVE on these in the Altos de Jalisco area of Mexico.... The region north of Guadalajara. I've been told that any version of this not from Guadalajara and Altos will never work because the bread is not available elsewhere
The two restaurants I frequent for tortas ahogadas here in Mazatlán get their bread from bakeries in Guadalajara! There are occasions where the delivery doesn't arrive and they are 'out' for a day or two.
Birote is exclusive from Guadalajara,also the Yahualica chile de arbol is exclusive from Jalisco, can't grow anywhere else ,tortas ahogadas are one of a kind, Born and Raised in Guadalajara i feel very proud
You are a trooper Rick. Thanks for sharing this recipe with us. My mouth (and eyes) were watering during the whole presentation. I will be making this over the weekend. Feel better!
Rick congratulations on your torta ahogada, as i read the comments I like to make some remarks for the “know it all mexicans” beans can and it’s ok to create the paste in a blender in fact one of the best places to eat a torta ahogada in GDL the beans are mixed in a blender, also people you need to understand that Rick is cooking for people in the US that do not have a easy access to all the traditional ingredients for the torta ahogada, he is presenting this traditional dish to a whole new group of people so please chill
Just made this recipe and we LOVED IT! I don't think i can ever buy tortas ahogadas again. This was so easy and cheap to make. All in, the entire meal cost $30 to make for about 8 tortas. For reference, one torta ahogad in LA is about $15 EACH! Also, my family is from Guadalajara so I consider myself an authority on this dish. This was outstanding!
Rick! Okay, I gotta try this! I'll make this with my leftover pork chiles verde from last night. This looks outstanding! Thanks Rick, hope you feel better soon!
I used to live near a handful of Mexican grocery stores that had some incredible Carnitas you could buy from the meat counter. That's probably the only thing I miss from that town. Now that I've moved to a new place, I'm hunting down the best Carnitas I can find. Sure, I can make it myself, but it's also nice being able to just go buy it.
Heck yeah good stuff dude. Every time i visit my cousins in Guadalajara, it’s absolutely obligatory that we go to their local tortas ahogadas spot. Best believe i devour that thing like a starving stray dog. 🫡
I read in Texas a judge ruled a taco is a sandwich. I was like, what about tortas? Neat hearing Mexico culinary in the news for Michelin stars, too. I don't think I've had a torta ahogada, but I like pambazos.
That was nice, Rick. Idk if the Mexican restaurants here have Torta's. I would like to try them. P.S. I have had the same cold you do for the past 3 months. It's been hanging on. Idk 🤷♂️ what it is. 🤔
Black beans suck,we use bayo,peruano or in the worst case scenario pinto beans,never black beans,those are for the primitive midget peoples from the states of the south
ohh dear rick, as a mexican alet me tell you I love your work and how you praise Mexican food but this time with the pain in my heart I have to tell you that.... beans are never made in a blender unless you want to make enfrijoladas, when they are spreadable or for other uses they are called refried and must be done with an instrument to mash them until they have a silky consistency but at the same time there are still small pieces, in fact a personal recommendation is that while you are mashing them together with a little bit of butter, also add a few chipotle peppers and you will have some excellent refried beans to eat, for example, with some homemade tortilla chips.
Here in Mazatlán we have two (probably more, but I know of two) restaurants that do the tortas ahogadas estillo de Guadalajara. They both do a very basic version. No beans. No tomato in the salsa de arbol. No garlic. And the onions are served in the salsa de arbol (without the Méxican oregano). I calculated the calories (for my diet) and they come to less than 500 calories each. I eat four of them every week for my lunch (with a spoon)! I watched your video from México City about tortas, and El Pialadero de Guadalajara is one of my favorite places to have lunch! They also have a version without beans. I will admit that it sounds good - but sometimes a 'bare bones basic' recipe just pops with flavor. I do add some Méxican oregano to the tomato sauce - and I throw the tortas in the air fryer at 375 for 8 minutes to get them extra crispy too ... but that's the extent of my modifications. Thanks for the video, Rick!
It's one of the things I miss most from Guadalajara.
This recipe is why typing "bay" on my Google machine autocompletes to this collection of recipes. You've nailed it again, Chef Bayless!! All of us who revel in Chicago's Italian beef can come here, subtract 20 degrees of latitude, and re-emerge in a warm, delicious, meaty, vaguely familiar, but much spicier - and slightly soggy! - place of happiness. Thanks & keep up the great work!
I love a good dipped Italian Beef, and I love a spicy Torta Ahogada! This sandwich feels so Chicagoan, I love it.
One of my favorites ~ MESSY but delicious!
THANK YOU! I asked in a comment a month ago "Please cover Tortas Ahogadas" and here you are. We LIVE on these in the Altos de Jalisco area of Mexico.... The region north of Guadalajara. I've been told that any version of this not from Guadalajara and Altos will never work because the bread is not available elsewhere
The two restaurants I frequent for tortas ahogadas here in Mazatlán get their bread from bakeries in Guadalajara! There are occasions where the delivery doesn't arrive and they are 'out' for a day or two.
@@bjones9942 We have this in La Penita north of PV and although they're good.... The bread isn't cutt'n it
@@kippywylie You should visit 'Tortas Ahogadas Tony' in Puerto Vallarta. It's a block from Whiskey Kitchen, and has excellent tortas ahogadas.
Birote is exclusive from Guadalajara,also the Yahualica chile de arbol is exclusive from Jalisco, can't grow anywhere else ,tortas ahogadas are one of a kind, Born and Raised in Guadalajara i feel very proud
You are a trooper Rick. Thanks for sharing this recipe with us. My mouth (and eyes) were watering during the whole presentation. I will be making this over the weekend. Feel better!
Rick congratulations on your torta ahogada, as i read the comments I like to make some remarks for the “know it all mexicans” beans can and it’s ok to create the paste in a blender in fact one of the best places to eat a torta ahogada in GDL the beans are mixed in a blender, also people you need to understand that Rick is cooking for people in the US that do not have a easy access to all the traditional ingredients for the torta ahogada, he is presenting this traditional dish to a whole new group of people so please chill
We're gatekeeping our hangover remedy like zealots,get used to it , Guadalajara #1
Hope you feel better King, rest up! thanks for the video
Just made this recipe and we LOVED IT! I don't think i can ever buy tortas ahogadas again. This was so easy and cheap to make.
All in, the entire meal cost $30 to make for about 8 tortas. For reference, one torta ahogad in LA is about $15 EACH!
Also, my family is from Guadalajara so I consider myself an authority on this dish. This was outstanding!
So glad you are bringing Tortas back to Skokie!
one of my favorite meals in Chicago. Thanks for making this video.
Rick! Okay, I gotta try this! I'll make this with my leftover pork chiles verde from last night. This looks outstanding! Thanks Rick, hope you feel better soon!
I used to live near a handful of Mexican grocery stores that had some incredible Carnitas you could buy from the meat counter.
That's probably the only thing I miss from that town. Now that I've moved to a new place, I'm hunting down the best Carnitas I can find. Sure, I can make it myself, but it's also nice being able to just go buy it.
Rick is da man! Your recipes are so great! Thank you for sharing.
I love tortas ahogadas, which I had one right now
It’s always insane to me that this guy is Skip Bayless’ brother. Such a hilariously different personality
Around here, we say Skip is Chef’s brother. 😊
This is my absolute favorite thing at Xoco, and I miss it so bad... you can't understand how happy I was to see this video pop up.
Feel better!!
Oh yeah, I tried this at Rick Bayless’ Xoco’s. Delicious! Love the presentation cause it’s not messy.
Very nice I supposing it tastes wonderful thank u so much
Heck yeah good stuff dude. Every time i visit my cousins in Guadalajara, it’s absolutely obligatory that we go to their local tortas ahogadas spot. Best believe i devour that thing like a starving stray dog. 🫡
This ahoyega is making me drool
Treating it like a "french dip" is the best idea I've ever seen. I've always had to eat these with a knife and fork.
Tortas Ahogadas are like In-N-Out, you either love 'em or can't understand why people love them so much.
Kinda like White Castles?😅
@@daphnepearce9411 Exactly.
Some people appreciate simplicity and some don't. I'm in the 'if it ain't broke, don't fix' camp.
@@thedrunkweddingphotographer I love White Castles, my husband hates em.
Thank you.
Wow, it makes my mouth water! Spicy Flavor and that roasty carnitas. Yum! thanks Chef!
Love it at Xoco!
I can't recall what made me want to order the "Drowned Sandwich" the first time but it was love at first bite at Tacqueira Durango here in St. Louis.
Damnit, now I am hungry.
Rick hazte unos pambazos porfa
I read in Texas a judge ruled a taco is a sandwich. I was like, what about tortas? Neat hearing Mexico culinary in the news for Michelin stars, too. I don't think I've had a torta ahogada, but I like pambazos.
wait, why did you put the spoon used to mix the tomato broth and the arbol salsa back into its holding container?
Rick, what kind of plan is the black one with the silver handle? I see you use that often but can't tell if its non-stick or something else?
I’m gonna make it. Just made carnitas last night
magnificent!!
How would you make this if tomatoes were in season?
That was nice, Rick. Idk if the Mexican restaurants here have Torta's. I would like to try them.
P.S. I have had the same cold you do for the past 3 months. It's been hanging on. Idk 🤷♂️ what it is. 🤔
Your fabulous Rick!!
I went to Mexico just for the torta ayahuasca
I didn't Know Ethan Hawk made mexican cooking vids...
You lost to Bobby Flay on Iron Chef because of biased judges, probably.
Dry please, with avocado.
Throw some cilantro on there at the end??
I’m from Guadalajara and this is not the salsa we made for the torta ahogada this is So different we didn’t add tomatoes to the spicy sauce
How do you make it? Just like salsa de chile Colorado?
Black beans? I don't think they exist in Guadalajara
Keep complaining, more for me.
Black beans suck,we use bayo,peruano or in the worst case scenario pinto beans,never black beans,those are for the primitive midget peoples from the states of the south
ohh dear rick, as a mexican alet me tell you I love your work and how you praise Mexican food but this time with the pain in my heart I have to tell you that.... beans are never made in a blender unless you want to make enfrijoladas, when they are spreadable or for other uses they are called refried and must be done with an instrument to mash them until they have a silky consistency but at the same time there are still small pieces, in fact a personal recommendation is that while you are mashing them together with a little bit of butter, also add a few chipotle peppers and you will have some excellent refried beans to eat, for example, with some homemade tortilla chips.
bacon fat always makes things better
Torta Agehaeo ? Wha ? 😂
Few things are more disgusting than soggy bread!
I know for a fact Rick has been with men in Taiwan.
Is Rick secretary gay and his throat hurts from something? Is he roasting cucumbers off camera?
Tio Rick I want one ❤
Here in Mazatlán we have two (probably more, but I know of two) restaurants that do the tortas ahogadas estillo de Guadalajara. They both do a very basic version. No beans. No tomato in the salsa de arbol. No garlic. And the onions are served in the salsa de arbol (without the Méxican oregano). I calculated the calories (for my diet) and they come to less than 500 calories each. I eat four of them every week for my lunch (with a spoon)! I watched your video from México City about tortas, and El Pialadero de Guadalajara is one of my favorite places to have lunch! They also have a version without beans. I will admit that it sounds good - but sometimes a 'bare bones basic' recipe just pops with flavor. I do add some Méxican oregano to the tomato sauce - and I throw the tortas in the air fryer at 375 for 8 minutes to get them extra crispy too ... but that's the extent of my modifications. Thanks for the video, Rick!
im also a fan of bare bones style. keep it basic and classic