1 Tbsp oil 3/4 cup rice 1tsp garlic powder 1Tsp onion powder Pinch oregano 1/2 Tsp cumin 1 tbsp boullion chicken 1 Tsp salt 1/3 cup Sauce tomato 2 cups chicken broth warmed Brown rice with oil in heavy cast iron pan- stir evenly, then add sauce, add spices (toast) then broth. Cover with lid. Once broth in, don’t stir and keep lid on at least 10mins.
My abuelita used to tell me that every Mexican family has their own version of Mexican cookery recipes. I can see she was right! The recipe I was taught for Mexican rice is somewhat different than this one.
I used this recipe along with my cast iron pan and made Mexican rice successfully for the first time in my life (38 years) I'm Mexican and have been ashamed that I couldn't make rice correctly. Now I can make beautiful fluffy Mexican rice. Thank you mama 💕
I can cook anything, Italian food, French food, American food, Mexican food, soul food, but for some reason I've always struggled with rice.. My buddies grandma grew up in Mexico.. She's showed me how she makes her rice twice and I still can't get it right.. Mine either comes out sticky and clumped together, or under cooked and crunchy.. I think the light weight sauce pan I've been making it in could be part of my problem.. I'm gonna try using cast iron next time I make it..
@@MarkLada Also make sure you wash all the starch off. That'll make it clumpy and get a good pan just for rice with a good lid. Water evaporating too fast is where most people go wrong with Mexican rice.
That good you make it in cast iron ..they say making saucy food in those pans the food gets iron .. recently learned that since I have anemia gotta get those vitamins
I lost my mom when i was 17. Your mom reminds me so much of my mom. We are Native American but my mother looks identical to your mom. Same hair style too. I love when shes in the videos❤❤
I’m a whiteboy and I loveeeeeee Mexican rice so much. When I was a kid my moms best friend was Mexican and she made me rice alllll the time I just feel in love with it. Unfortunately my mom recently passed away and her best friend passed a few years back. So now I have to buy it but these videos sure do help thank you so much. God bless
After listening to your mom talk about her recipe for about 20 seconds I knew I could trust her. She mentioned the details of her experience and that is invaluable! Thank you Arnie and Mama!
Isn't that the truth! I felt the same way. There are so many instructional videos that are garbage! These people are the real deal! You won't regret cooking their recipes. I feel like I have a new abuelo and abuelita 🥹
@@ArnieTex Thank you for this. Any details on the "tomato sauce" is it store bought? What brand please? Also, it looks like the chicken broth was boiling hot when added, is this correct?
I love toasting the rice before steaming. It smells like popcorn. I was taught to make rice in 2s... the rice to water ratio is 1:2, then you boil it hard for me 2 minutes, then reduce to low heat and steam for 20 minutes, covered tightly. All 2s!
One of my saddest regrets in life is not having my grandma teach me her mexican rice recipe...Your mom reminds me soo much of her! Thank you for this, I feel like this is my grandmas way of teaching me through your mom, seriously this is awesome, thank you
@@sammyjo8109 Ahhh, if that ain't the truth!!! The few I do know how to make I'm SO thankful for although I think my husband might be even more grateful. Hindsight!!!
I had a Mexican-American coworker who's parents came to California in the late 1960s. She said her mother always had a batch of Mexican rice and pot of pinto beans in the fridge. She made them once or twice a week and kept them on hand. She said they were the basis of all their meals.
@@BeefyTime1 not just the Mission Tortillas. They were hand made flour tortillas. If only white people knew the difference between pre made tortillas and hand made tortillas
My mom taught me to cook when i was little. I was always rushing her because I was hungry. One afternoon she said " we can eat faster if you help" . I did amd I've cooked ever since. I've been married 37 years and my wife has eaten my cooking throughout. I miss my mother, she was a great cook. I love cooking, trying new things and love mexican cuisine.
The fact my wife, who is WAY more traditional Mexican American than I am just asked me to make this rice for our daughters birthday party says it all 😊 thanks Arnie and Moms!
Mexican rice is one of my all time favorite foods so I've tried many times to make it myself. Never great results. I ran across your channel this morning and decided to try this recipe since I had all the ingredients and because "Mama always knows best" :) Finally! I made excellent Mexican rice. It's just like in the restaurants! I can't believe it! Thank you so much, Mama!! Now I have to see what other recipes you have on here! Thank you, thank you!
I love that he brings his mom to show her recipe. Everyone always says "No one cooks X Like my abuela". This is perfect to keep her recipe alive forever! I know this took some effort from her also cause I know my abuela NEVER measured any of her ingredients. lol
Yes! When I was young, I asked my babcia for a recipe of how she made her pierogi and she looked at me sideways. I was too young (and too far away) to really absorb it from her, directly. I have often wished we had this technology, back then, so we could have enshrined that lifetime of perfection she put into it.
same here-my parents and grandma never measured anything or "wiped out a recipe" it was all from the heart--damn good eating but damn hard to replicate
My Dad was a well known chef where I'm from. This hits me in the feels, because it was the final technique he shared with my Mom before he passed many years ago. Great video...!
My condolences. My family has kind of steered away from it's roots for whatever reason so me seeing this recipe makes me so happy. I plan on trying it to see if it taste familiar.
This is super close to my families recipe (Gonzales's). Only differences: I use freshly chopped onions browned with rice, and fresh garlic 1-2 cloves from garlic press, and no cumin. The bouillon powder and chicken broth makes it so tasty.
I grew up eating TexMex here in the Panhandle of Texas. My 1st meal at a restaurant was at Nacio's Mex. Restaurant when I was less than 2 years old. I've been enjoying this food now for about 70 years. I love to cook it also. Thank you and your Mom for this wonderful recipe and step by step making it. It just makes me happy to watch this video. God Bless both of you!
Both of my parents were not cooks so everything I have learned about how to cook has been from the kindness of people on UA-cam. Thank you 1000 times. Cannot wait to try this out! Send my love to your family.
My Mom's people are from the Mississippi Delta country. Their wisdom is "leave the rice alone for about 15 - 20 minutes. Don't check it. Do nothing." Usually comes out perfect.
I’m a super gringo white boy but growing up working a dairy farm as a kid every morning it was fried eggs, chorizo, and Mexican rice from the night before. I tried this recipe and the smells and flavor brought me right back to those cold Pennsylvania mornings moving cattle and running equipment. Much love brother
Shit. Now i gotta make it! Im trying to figure out what kind of rice to use? I have a basmati (indian) or jasmine (japanese) but do i need a 3rd rice? Its worth it to me to do this right.
@@travisodell9708 Nice, I think im going to head your way on the rice choice. I just did some looking into rice, comparing long grain to basmati. I still think jasmine rice is my favorite white rice. It tastes so clean and holds together a little on the fork (best with fish, chicken, or anything asian) Basmati is great if you dont want that clean vibe and want a little flavor. It doesnt stick together like jasmine though. (Best with savory, red meats, or middle eastern fare) The research I did stated that long grain rice tastes more neutral and is better for imparting your own flavors into. Sounds very much like a candidate for mexican rice! Thanks for the info, hope I returned some to you.
You and your mom make me cry because it reminds me of my mom and me cooking together in her kitchen and sharing food with each other! God bless your family of love ❤️
One of the things I love about watching mothers and grandmothers cook is how it becomes almost an art. I used to watch my mother and grandmother cook and it was almost magic how they knew exactly what was needed and whether the dish was done.
I really loved that close up of the authoritative spoon thump against the skillet to emphasize her words: " and DON'T open it, for at least ten minutes!" It made me smile and reminds me of how my mom talks with her utensils when she cooks.
You two are the best! I lost my wife some yeas ago to cancer and never learned cooking, and have no family. I'm just now trying to learn a bit. "I'm ignorant, but Mexican/Spanish food has always been our favorite kind of food. I'm eager to try this as this has always been our favorite rice dish. It looks just right. Thank you very much! Subscribe
Hey Scott. Thanks for your sweet comments. I'm really sorry to hear about your wife and no family. My wife and I were just praying for a friend who is battling cancer. Hang in there and God Bless you.
You are a natural TV personality and belong on the Food Network, Arnie! I love it. Mom is adorable. Mexicans and Italians have much in common... We are all about family and food 💕
I toasted rice for the first time using your mom's steps, and OH MAN did it turn out wonderful. I even made sure to heat up the stock when cooking the rice. You have a dedicated follower for sure.
Thank you, thank you, thank you!!! My boyfriend's late wife was Hispanic and his children grew up eating her amazing cooking. I've been trying so hard since I have been in the family to try to get close to being able to make some of their favorites. Rice has always been a challenge and years ago I gave up and went to boil in a bag. After watching this video about eleventy billion times, I actually managed to make decent rice on the stove that wasn't boil in bag!!!!
I used to mess up rice a lot, it would turn into what looks like oatmeal and mushy. I've gotten pretty good at it now though, good thing rice is still inexpensive.
It took me months to perfect this. Frying the rice is crucial. I use half an onion, diced fine, 1 garlic clove pressed, no cumin, but I use a tablespoon of chicken bullion, a tea spoon of this tomate bullion, tomato sauce and chicken stock as well. I can eye ball the rice but it’s roughly 2 cups rice, half a cup of tomato sauce, and about 2 1/2 -3 cups of stock. I bring to a boil, salt and fresh ground pepper, and then cover on the lowest simmer setting for 20 mins. Leave the lid on and don’t touch it. Practice makes perfect but I’m half Asian and I make the best Mexican rice! lol
Looks delicious! My mom is from Mexico and she made her delicious rice very similar except she never used cumin, oregano, garlic powder, or onion power. She sautéed fresh onions and tomatoes with the rice after the rice was cooked to a golden color and then added homemade chicken broth , tomato sauce, and chicken bouillon for flavor.
One of the best aromas ever is when you add tomatoes and spices to the browned rice just before adding the stock. I make my arroz the exact same way, but I was always taught to add a few slices of green peppers and a little sprig of cilantro on top. Arnie's right...mexican rice is good by itself, as a side, and extremely good when you add a little into a bowl of beans and/or caldos.
I'm born and raised Corpus Christi but have been living in Thailand for 35 years. Have yet to try to cook some good old Spanish rice. I'm going to try this recipe. Last week I threw together what I call Tex-Mex enchilada casserole. It was gone in no time.
I cook my Mexican rice with chopped onion and garlic and a slice of bell pepper cooked with the white rice till browned && Then once it's brown enough I throw in tomato sauce like 3.5 oz. And then add the water and a Table spoon of boullian. And BAM best rice ever.
This looks awesome and I'm going to have to try it! The cast iron pan is a lodge chicken fryer. The sides are a little taller than a regular pan for frying and comes with a lid, in case anyone is interested in getting one. I have one just like it and lodge still makes them.
I’ve been using this recipe for over two years now and I am completely in love with this recipe. It always turns out very good and everybody is always a fan of it. Thank you very much for sharing this recipe with everybody. I needed to know this and thank you very much!!!!
Your video came up and my grown son said " mom that's your recipe" lol. I knew exactly how good your rice would turn out. Delicious I was raised in a railroad town in northern California full of many generations of relatives. On Sunday after church every came over to Grandma's for rice, frijoles, tamales and fresh flour tortillas. While the aunties were cooking my aunt Antonia roasted the chilies & tomatoes on the bbq for salsa. If you weren't sweating while eating it hahahha. We made a huge pot of rice. It was so so good. Great memories. Now south east Texas is my home
I’ve made this recipe several times and my family LOVES IT!! It’s so good! I also add onion to it. (Oh, and instead of tomato sauce, I use Old El Paso’s medium enchilada sauce and it gives it a little heat. Try it. It’s good!)
Thanks to you guys! My mom used to make arroz con polo all the time and I never got the recipe from her before she passed. You make it exactly like she did! Just made it for my fiance and I and brought a tear to my eye. Thanks y'all ❤
I'm so sorry for your loss. I lost my mother in 2019 unexpectedly and wasn't able to get her Southern Pinto Bean recipe. I know how to make it....have tried HUNDREDS of others but none are quite the same.
Oh I really appreciate your help with rice. Thank you! Hug your mom and tell her thank you and Happy Mother's day 💞, my Mom is in heaven I miss her everyday ❤️🙏✝️. So, count your blessings and love your Mom, time is precious 💖.
From South Texas and ours is very different! Several key differences are I use bacon fat to fry the rice which adds a great flavor, second fresh minced garlic is added mid point of browning the rice and diced onions are added and caramelized and finally diced tomatoes! I also add cumin, onion powder and chicken bouillon instead of salt to add more of a chicken flavor! Water is added to cover rice and a bit over! Reduce to a simmer and cover for 15 minutes! It’s that simple for out of this world Mexican rice! I do taste the broth just before I cover the rice and add additional seasoning if needed!
I just found this today, I was making chicken picado and was looking for a BETTER rice recipe this is the best one hands down, and I never thought about cooking rice in my cast iron Dutch oven. I will keep this forever. THANK MOM for me.
I used this recipe for 110 person catering event here in Michigan and everyone raved! Michigan is pretty white but the one Mexican family that came to the event said it was better than anything they ever had! I told them I had more than a little help from ArnieTex! Thanks for the great recipe and content!!!!
Love seeing Mama in the kitchen with you! I have fallen in love with your channel. I am Irish/American but I must be Mexican at heart because I adore the culture and cuisine. Thank you for sharing your Mama with us and I hope you take care of that beautiful Dutch oven.
Thank you so much. I grew up in the valley texas and now in Florida. I made this rice for the first time ever cooking rice.. now I'm the one who makes the best rice in the family. Thank you so much again. Love this channel
I have tried several rice videos and they have all been great rice, but this method seriously makes the rice like how I grew up with the most. Thank you and your mom for sharing this! I made some rice yesterday this way with tamales and boracho refried beans and it was all fantastic!
I love that the pan is being passed down to use for making the rice, that’s what makes the rice so good, it’s seasoned just right…I also love seeing her son cooking with her and teaching him the vintage way to cook
Wow! Wow! Wow! Made this 2x this weekend. I grew up in NEw mexico and absolutely have never made Spanish rice, as we grew up eating fried potatoes instead of rice. But ...THIS WAS A HIT!!! THANK YOU MAMA
This is a little different from my family’s recipe, pero se ve bien. Her advice is solid. They browned the rice well. That’s very important. I don’t sauté the tomato sauce before I add my liquid but this make so much sense to me. I use this technique when cooking various sauces. I’ve just never done it when I cook my rice because that’s now how I was taught. But I am trying it next time! This make perfect sense. Gracias Señora.
This recipe reminds me of my friend who is amazing Mexican cook who wouldn’t share hers until we have time to cook together after she retires. So I’m saving the video to get a list and recipe details when I have time to sit and jot it down. I did ask Irma if she used powdered or fresh ingredients. She said her family always used powdered for several reasons, it was easier to get, in the Ohio winter (in the 60’s from the “secret” Mexican store in our town or family trips back home to Texas), consistent to store in the pantry and her family was quite large so they had to make a lot of a dish, as budget was tight to feed everyone. Ps She’s still working & I’ve been retired for 5 years, so thanks to your Mom!
I always use Basmati rice instead of long grain rice.....big difference it doesn't clump up like long grain rice and get all starchy.....Basmati much better.
Please tell your Mom thank you for me. This is the recipe that I needed! I wasn't browning the rice enough. I love the way you respect your mom and learn from her. She KNOWS what she's doing.
I am 4th generation in the RGV from an Anglo family. My grandmother and dad spoke Spanish and we assimilated many Mexican traditions into our own. My mother learned to cook Mexican rice as a young married girl. She used a molcajete to grind her peppercorns and cominos. Just writing it makes me remember the delicious smell that permeated the kitchen. Your mama's recipe is so similar to what she did and I remember my mom saying don't lift the lid. Leave it. And so I do.
I am not a fan of using powders. I like to use fresh ingredients instead like my mother taught me. Salt, black pepper, fresh onion, garlic, carrots, celery. When the rice is ready, we top it off with a sprig of fresh cilantro. Only processed ingredient is the tomato sauce. Having one's mama at your side while cooking is fun though ^^)
Been cooking Mexican rice for a long time like my mom taught me and I never thought to put thr Seasoning before adding the water. I'm 100% gonna try that next time. Thanks
This is the best and easiest Spanish rice recipe I have ever made. I made a double recipe and there wasn't even a tablespoon left. It was all gone and everyone loved it. Thank you for sharing.
This is exactly how I was taught to make fried rice. We were in the bachelor officer quarters at Ft Sam Houston, in the Army, and I was trying to fry rice for fajitas. My neighbor saw me and took mercy on me. He taught me just what you’re doing. I’ve shown my wife, kids and grandkids. Thank you for bringing back good memories.
#OsakaRose My family loves San Antonio. I have lived there and trained at Ft. Sam many times. We lived at the most northern end of Harry Wurtzbach, a little neighborhood, just before you cross 1604. Seems like there was a small elementary school very close.
# B N I think it’s called fried rice because in the recipe one puts a little oil in a skillet. Then a cup of uncooked rice goes in the hot oil and gets constantly stirred, frying it until the rice puffs a little and turns golden brown.
I make this regularly for my family. Everyone agrees it is the best Spanish Rice we have ever had by far! Thank you for sharing this outstanding recipe! I want to note that we make a double batch every time and we still never have leftovers. I drop one chicken bullion off the recipe and find it absolute perfection!
I've never been able to make authentic Spanish rice well so I'm excited to try this recipe! It looks simple and doable! I like that you use ground seasonings so you don't always have to have garlic and onion on hand (and frankly less chopping when you're trying to get dinner on the table fast). Thanks for the great tutorial! I love that your mom uses her mom's dutch oven. That's such a special way to honor loved ones.
Man, I can't wait to try this! My wife is Mexican too, but she uses tomatoes, garlic, onions, and I don't even know what all but it takes forever. This is WAY easier and looks delicious too!
If she uses whole grain rice, it will take longer to cook. I use the same ingredients but use Chicken broth and whit rice and I do add cubed carrots at the start and when done, I add a handful of frozen peas which does not compromise the heat to a big extent. Happy to report that I have received compliments on my rice.
Due to the oilfield economy here in western North Dakota a lot of Mexican families moved in. The grocery stores have really amped up a ton of Hispanic ingredients. Many families are experimenting with Mexican style flavors. It’s amazing watching the interest in Mexican cooking and how families are altering it and making it their own. Bye the way love your moms rice just made it!! 🥰
Half my family tree is Irish and half is Mexican. Growing up I wouldn’t say we ate a lot of Mexican cuisine but definitely tacos, tostadas, enchilada and rice/beans. Two recipes I’m looking for are Flour tortillas and carrots pickled/marinated in onion and jalapeños. Do you have videos of how to make these? This was a great rice recipe…thanks for sharing.
Ah am I the only one crying,😭😭😭 his mommie is so sweet and beautiful she has the voice of an angel, I miss my mom so much!! She has been in heaven 16 years so so long, I love this beautiful video, I bing watch all these family videos with Arnie and his sweet beautiful mom!! Love you two!! Much love, Migos!! 💫💫💫💫💫😋😋💯💯
Great video! This very close to the recipe I learned growing up in CA. Both my parents learned from my Grandma Antonia, and my Dad's 5 sisters. My Mom is was the blue eyed blonde of Swedish heritage my Mexican father married. I remember days when I was little that my Mom made flour tortillas fresh EVERY day. My Dad's turned out like crackers, lol. When I got married, my Aunts catered our reception. One of my cousins started in catering. Then, he opened a brick & mortar restaurant. His main location is in Portland OR. He aslo built a tortilla factory on Maui! He supplies local restaurants with his tortillas. He also makes trips to Jalisco to hand select barrels of tequila! The many (well known) distillers bottle it, co-brand it, and ship it to him in OR. Out of 6 kids of one Aunt, 4 had their own restaurants. One had closed their's several years ago to pursue other opportunities. Sadly, one did not survive the recent pandemic. But, for 35 years, the other two are still going strong! I'm so proud of all of them! I live in NJ now, so I can not get any distributor to order his tequila. And, the retail store that also carries it is not allowed to ship to NJ! I will find a way! I was blessed to have so many good cooks in the family! Just hearing you & your Mom speak brings so many memories to mind. I just subbed your channel because you remind me of family! My husband and I don't have any children, so I have nobody to feed! It's hard when you're used to cooking for a crowd, right? I miss Menudo, Gallina en Mole, Chile Colorado, Chile Verde, shredded beef tacos dorados, and so much more. When I have energy, I get everything ready, and go for it! Sometimes I get smoked beef brisket for my tacos. So good! Thank you for bringing up good memories. Sorry for the length. There was one HUGE "Menudo pot" that got passed around the family (my Dad was #10 of 10), so everyone always knew where to go! And, it was a time when family was always welcome - no need for invitation! Can you believe that tripe here is now $8.99/lb?!! How did this happen? Cows have 4 stomachs! I was lucky to have my Mom's molcajete and stone passed to me. I also have the HUGE heavy bowl in which Mom always mixed her masa for tamales! I look forward to watching your videos, more interaction with YOUR Mom, and trying your recipes. My family came from Calvillo, Aguascalientes, MX. Just mentioned that because I know there are many regional recipes & specialties. ¡Buen Provecho!
I liked the way you and your mother explained the whole process. Thank you cause I found out what I was doing wrong I was using cold broth not hot so my rice was not coming out fluffy. Thank you ♥️
It is always a joy to see grown, mature children doing things with their parents.
I’m fortunate, I often get opportunities to teach my mom how to cook.
@@TruthWillFreeYou mom’s never stop doing that, right! :)
Some of us are wise (or lucky) enough to realize what we have with enough time left to appreciate it.
It truly is a joy.
That is nice. Wish I had this relationship with my parents, but I don’t.
1 Tbsp oil
3/4 cup rice
1tsp garlic powder
1Tsp onion powder
Pinch oregano
1/2 Tsp cumin
1 tbsp boullion chicken
1 Tsp salt
1/3 cup Sauce tomato
2 cups chicken broth warmed
Brown rice with oil in heavy cast iron pan- stir evenly, then add sauce, add spices (toast) then broth. Cover with lid. Once broth in, don’t stir and keep lid on at least 10mins.
i got to try this, i love spanish rice, rice pudding and the asian kind but i usually buy goya.
I hope mine comes out ok I only have my caldero :(
@jonny_xd40 Jonny, it doesn't HAVE to be a cast iron pan. Any pan will work. The only thing it will affect is the cooking time.
My abuelita used to tell me that every Mexican family has their own version of Mexican cookery recipes. I can see she was right! The recipe I was taught for Mexican rice is somewhat different than this one.
How much cozumel sis she put in with spices?
I used this recipe along with my cast iron pan and made Mexican rice successfully for the first time in my life (38 years) I'm Mexican and have been ashamed that I couldn't make rice correctly. Now I can make beautiful fluffy Mexican rice. Thank you mama 💕
Awwww that is a win!!!
I’ve been making mine different because I’m lazy for years but this is about the same recipe I used before I got lazy LOL
I can cook anything, Italian food, French food, American food, Mexican food, soul food, but for some reason I've always struggled with rice.. My buddies grandma grew up in Mexico.. She's showed me how she makes her rice twice and I still can't get it right.. Mine either comes out sticky and clumped together, or under cooked and crunchy.. I think the light weight sauce pan I've been making it in could be part of my problem.. I'm gonna try using cast iron next time I make it..
@@MarkLada Also make sure you wash all the starch off. That'll make it clumpy and get a good pan just for rice with a good lid. Water evaporating too fast is where most people go wrong with Mexican rice.
That good you make it in cast iron ..they say making saucy food in those pans the food gets iron .. recently learned that since I have anemia gotta get those vitamins
I lost my mom when i was 17. Your mom reminds me so much of my mom. We are Native American but my mother looks identical to your mom. Same hair style too. I love when shes in the videos❤❤
I'm so sorry for your loss💔🙏
Native Americans are the same as Mexicans. There wasn't a border before the Europeans came. We are the same.
@@Chillipep You don't know what you're talking about. Read up on your history. As I am Native Indian.
@@Spoke76Hey if you wanna feel special then go ahead and deny history. The genetic testing results will be the same.
Somos la misma gente
I’m a whiteboy and I loveeeeeee Mexican rice so much. When I was a kid my moms best friend was Mexican and she made me rice alllll the time I just feel in love with it. Unfortunately my mom recently passed away and her best friend passed a few years back. So now I have to buy it but these videos sure do help thank you so much. God bless
Sorry for your loss. Do try this recipe you will enjoy it.
Dude . I know a few white boys who kill it. At making Mexican food. ... you can do it!!!
No more microwave rice for me. Gotta get a Dutch oven.
Maybe you need a woman to cook that rice for you 😉
Have a good life white boy!
I love this man. He is so down to earth, articulates his thoughts well and is so down to earth. He makes you feel like you are welcome any time.
AND he loves his mother.
After listening to your mom talk about her recipe for about 20 seconds I knew I could trust her. She mentioned the details of her experience and that is invaluable! Thank you Arnie and Mama!
Isn't that the truth! I felt the same way. There are so many instructional videos that are garbage! These people are the real deal! You won't regret cooking their recipes. I feel like I have a new abuelo and abuelita 🥹
Please have mom share some more of her family recipes!
Working on it yes
ua-cam.com/video/jdfTEgC4kIw/v-deo.html Patrick Lancaster journalists! 😳
@@ArnieTex Thank you for this. Any details on the "tomato sauce" is it store bought? What brand please? Also, it looks like the chicken broth was boiling hot when added, is this correct?
@@violetviolet888 yes it's store bought, Mom doesnt have a preference but I like the Pato one myself.
@@ArnieTex Thank you for your reply.
You are such a respectful sweet son and your mom is so awesome
I love toasting the rice before steaming. It smells like popcorn. I was taught to make rice in 2s... the rice to water ratio is 1:2, then you boil it hard for me 2 minutes, then reduce to low heat and steam for 20 minutes, covered tightly. All 2s!
I love this. A loving mother and her son. The strongest bond in humanity
One of my saddest regrets in life is not having my grandma teach me her mexican rice recipe...Your mom reminds me soo much of her! Thank you for this, I feel like this is my grandmas way of teaching me through your mom, seriously this is awesome, thank you
Hope you enjoy
Sadly we took for granted the foods our parents and grandparents prepared and were not wise enough to learn from them.
Your mama is awesome…great recipe.
@@sammyjo8109 Ahhh, if that ain't the truth!!! The few I do know how to make I'm SO thankful for although I think my husband might be even more grateful. Hindsight!!!
I feel you. I always loved my grandmothers' enchiladas . I had to learn how to make enchiladas under the toutalege of UA-cam
Your Mom is a wonderful cook and a beautiful person. And you, my friend, sound like a boy who loves his Momma.
I had a Mexican-American coworker who's parents came to California in the late 1960s. She said her mother always had a batch of Mexican rice and pot of pinto beans in the fridge. She made them once or twice a week and kept them on hand. She said they were the basis of all their meals.
These were staples in my home too. As well as having homemade tortillas several times a week.
Sounds very smart! I should try that!
@@BeefyTime1 ahhh the homemade tortillas! Omgosh....yes!
@@BeefyTime1 not just the Mission Tortillas. They were hand made flour tortillas. If only white people knew the difference between pre made tortillas and hand made tortillas
@@javinho This white boy does. 😂
My mom taught me to cook when i was little. I was always rushing her because I was hungry. One afternoon she said " we can eat faster if you help" . I did amd I've cooked ever since. I've been married 37 years and my wife has eaten my cooking throughout. I miss my mother, she was a great cook. I love cooking, trying new things and love mexican cuisine.
As a proud Texan, SOUTH Texan, I appreciate this more than you know!!
The fact my wife, who is WAY more traditional Mexican American than I am just asked me to make this rice for our daughters birthday party says it all 😊 thanks Arnie and Moms!
Mexican rice is one of my all time favorite foods so I've tried many times to make it myself. Never great results. I ran across your channel this morning and decided to try this recipe since I had all the ingredients and because "Mama always knows best" :) Finally! I made excellent Mexican rice. It's just like in the restaurants! I can't believe it! Thank you so much, Mama!! Now I have to see what other recipes you have on here! Thank you, thank you!
This is step by step exactly how I make my rice. I always say to fry the tomato sauce to get the sweetness out. I love to cook with my family
I love that he brings his mom to show her recipe. Everyone always says "No one cooks X Like my abuela". This is perfect to keep her recipe alive forever! I know this took some effort from her also cause I know my abuela NEVER measured any of her ingredients. lol
Hope you enjoy
thought the same thing about the measurements
She’s darling!
Yes! When I was young, I asked my babcia for a recipe of how she made her pierogi and she looked at me sideways. I was too young (and too far away) to really absorb it from her, directly. I have often wished we had this technology, back then, so we could have enshrined that lifetime of perfection she put into it.
same here-my parents and grandma never measured anything or "wiped out a recipe" it was all from the heart--damn good eating but damn hard to replicate
My Dad was a well known chef where I'm from. This hits me in the feels, because it was the final technique he shared with my Mom before he passed many years ago. Great video...!
My condolences. My family has kind of steered away from it's roots for whatever reason so me seeing this recipe makes me so happy. I plan on trying it to see if it taste familiar.
This is super close to my families recipe (Gonzales's). Only differences: I use freshly chopped onions browned with rice, and fresh garlic 1-2 cloves from garlic press, and no cumin. The bouillon powder and chicken broth makes it so tasty.
Like your idea especially since I like cooking with onions:)
I grew up eating TexMex here in the Panhandle of Texas. My 1st meal at a restaurant was at Nacio's Mex. Restaurant when I was less than 2 years old. I've been enjoying this food now for about 70 years. I love to cook it also. Thank you and your Mom for this wonderful recipe and step by step making it. It just makes me happy to watch this video. God Bless both of you!
Both of my parents were not cooks so everything I have learned about how to cook has been from the kindness of people on UA-cam. Thank you 1000 times. Cannot wait to try this out! Send my love to your family.
My Mom's people are from the Mississippi Delta country. Their wisdom is "leave the rice alone for about 15 - 20 minutes. Don't check it. Do nothing." Usually comes out perfect.
Same here in Tampa FL area. My grandmother was a pioneer lady & one heck of an amazing cook. I loved this video. ❤🙏✌💋🥰
That's how I do it. You can ruin a pot of Jambalaya by opening the pot too soon, makes the rice mushy.
Unless its me cooking it. Lol I can still mess up rice.
Which town are they from? I'm born and raised in the delta.
Me too pike and Amite county
I’m a super gringo white boy but growing up working a dairy farm as a kid every morning it was fried eggs, chorizo, and Mexican rice from the night before. I tried this recipe and the smells and flavor brought me right back to those cold Pennsylvania mornings moving cattle and running equipment. Much love brother
That's awesome!
Shit. Now i gotta make it!
Im trying to figure out what kind of rice to use? I have a basmati (indian) or jasmine (japanese) but do i need a 3rd rice? Its worth it to me to do this right.
Pretty sure its long grain white rice! Im about to attempt to make some myself!
@@travisodell9708 Nice, I think im going to head your way on the rice choice. I just did some looking into rice, comparing long grain to basmati.
I still think jasmine rice is my favorite white rice. It tastes so clean and holds together a little on the fork (best with fish, chicken, or anything asian)
Basmati is great if you dont want that clean vibe and want a little flavor. It doesnt stick together like jasmine though. (Best with savory, red meats, or middle eastern fare)
The research I did stated that long grain rice tastes more neutral and is better for imparting your own flavors into. Sounds very much like a candidate for mexican rice!
Thanks for the info, hope I returned some to you.
@@travisodell9708 oh and if you like asian style. Look up garlic fried rice, AMAZING! Load up that garlic and wave @ dracula, you'll be safe all week!
You and your mom make me cry because it reminds me of my mom and me cooking together in her kitchen and sharing food with each other! God bless your family of love ❤️
CAME OUT AMAZING, THIS IS THE MEXICAN RESTAURANT RICE RECIPE I'D BEEN LOOKING FOR, THANK YOU ARNIE'S MOM!
One of the things I love about watching mothers and grandmothers cook is how it becomes almost an art. I used to watch my mother and grandmother cook and it was almost magic how they knew exactly what was needed and whether the dish was done.
So true, my mother never weighed or measured a thing when cooking or baking. All done by feel and the eye. Really is an art.
I really loved that close up of the authoritative spoon thump against the skillet to emphasize her words: " and DON'T open it, for at least ten minutes!" It made me smile and reminds me of how my mom talks with her utensils when she cooks.
Thank you for comment, moms are so awesome.
Excellent recipe. It comes out perfect every time. So lucky to have your mama around, enjoy every minute with her. I miss my mom so much.
You two are the best! I lost my wife some yeas ago to cancer and never learned cooking, and have no family. I'm just now trying to learn a bit. "I'm ignorant, but Mexican/Spanish food has always been our favorite kind of food. I'm eager to try this as this has always been our favorite rice dish. It looks just right. Thank you very much! Subscribe
Thank you.
Hey Scott. Thanks for your sweet comments. I'm really sorry to hear about your wife and no family. My wife and I were just praying for a friend who is battling cancer. Hang in there and God Bless you.
You are a natural TV personality and belong on the Food Network, Arnie! I love it. Mom is adorable. Mexicans and Italians have much in common... We are all about family and food 💕
Makes sense. Plenty of Mexicans are of Italian descent without realizing it
Neither are white
Could you clarify?
@@manuelgem449 We both have great food, stong culture and family values.
@@musicaccount8349 Than they're Italian not Mexican.
Is there anything better than momma cooking in grandmas cast iron? I can imagine the taste through the screen!love it
The only thing that tastes better is when you hand gramma's cast iron down to your kiddo and she makes you perfect Puerto Rican rice w gandules!
This recipe looks amazing and more importantly, you two are the most lovely and wholesome thing on the Internet.
I toasted rice for the first time using your mom's steps, and OH MAN did it turn out wonderful. I even made sure to heat up the stock when cooking the rice. You have a dedicated follower for sure.
Thank you.
There’s nothing that smells better than rice browning! OMG love it! I put garlic in mine and onions and the smell is just great!
Same here
Same
Basmati rice in clarified butter getting toasted IS, INDEED, one of the most hypnotic bouquet to exist.
@@TruthWillFreeYou ... or olive oil.
It's the smell of home. Childhood. Everything.
Thank you, thank you, thank you!!! My boyfriend's late wife was Hispanic and his children grew up eating her amazing cooking. I've been trying so hard since I have been in the family to try to get close to being able to make some of their favorites. Rice has always been a challenge and years ago I gave up and went to boil in a bag. After watching this video about eleventy billion times, I actually managed to make decent rice on the stove that wasn't boil in bag!!!!
You’re a fantastic woman for that, i can’t imagine how much they appreciate it
@@evan12697 they deserve it! They're an amazing bunch of kids.
Awe, this was my feel good for the day
❤❤❤❤
I used to mess up rice a lot, it would turn into what looks like oatmeal and mushy. I've gotten pretty good at it now though, good thing rice is still inexpensive.
I use all fresh ingredients like garlic and cominos. I also use chicken broth instead of that chicken bouillon. Plus fresh onion and bell pepper.
It took me months to perfect this. Frying the rice is crucial. I use half an onion, diced fine, 1 garlic clove pressed, no cumin, but I use a tablespoon of chicken bullion, a tea spoon of this tomate bullion, tomato sauce and chicken stock as well. I can eye ball the rice but it’s roughly 2 cups rice, half a cup of tomato sauce, and about 2 1/2 -3 cups of stock. I bring to a boil, salt and fresh ground pepper, and then cover on the lowest simmer setting for 20 mins. Leave the lid on and don’t touch it. Practice makes perfect but I’m half Asian and I make the best Mexican rice! lol
You must be half Mexican too! 😂
@@chairmanmeow3693what kind of rice?
It took 20 minutes low heat, to cook the rice using cast iron. It turned out so good and fluffy. I'm keeping the recipe. Thanks for sharing.
Great to hear!
Looks delicious! My mom is from Mexico and she made her delicious rice very similar except she never used cumin, oregano, garlic powder, or onion power. She sautéed fresh onions and tomatoes with the rice after the rice was cooked to a golden color and then added homemade chicken broth , tomato sauce, and chicken bouillon for flavor.
she used this recipe mostly when we were catering.
@@ArnieTex what kind of rice does mom use
I just made it and with out a doubt, it was the best Mexican/Spanish rice I’ve ever had. Thank you.
One of the best aromas ever is when you add tomatoes and spices to the browned rice just before adding the stock. I make my arroz the exact same way, but I was always taught to add a few slices of green peppers and a little sprig of cilantro on top. Arnie's right...mexican rice is good by itself, as a side, and extremely good when you add a little into a bowl of beans and/or caldos.
Stumbled onto your channel. Love recipes that’s being passed down from generation to generation. And your Mom seems so down to earth
I'm born and raised Corpus Christi but have been living in Thailand for 35 years. Have yet to try to cook some good old Spanish rice. I'm going to try this recipe. Last week I threw together what I call Tex-Mex enchilada casserole. It was gone in no time.
Thank you to all the Mexican friends in this world, y’all’s food is a gift from god
God
@@carlbyronthompson GOD / JESUS CHRIST
All Latino cuisine is amazing!
I cook my Mexican rice with chopped onion and garlic and a slice of bell pepper cooked with the white rice till browned && Then once it's brown enough I throw in tomato sauce like 3.5 oz. And then add the water and a Table spoon of boullian. And BAM best rice ever.
Same 🙋🏽♀️
Yes!!! Glad to hear you add these extra ingredients!!! The recipe shown above looks so bland!!!
That's how I make my rice too, gives it delicious flavor. 😋Yum!
This looks awesome and I'm going to have to try it! The cast iron pan is a lodge chicken fryer. The sides are a little taller than a regular pan for frying and comes with a lid, in case anyone is interested in getting one. I have one just like it and lodge still makes them.
Thank you for the info!! Great Mothers Day gift to me ( my child has four legs so I do the shopping 😂)❤❤❤
There can never be a better dish than one made with our mother’s love!
That is what makes this rice the best.
I’ve been using this recipe for over two years now and I am completely in love with this recipe. It always turns out very good and everybody is always a fan of it. Thank you very much for sharing this recipe with everybody. I needed to know this and thank you very much!!!!
Glad it works for you
Thank you
Mucho respecto! Having momma teach us all how to cook is a Godsend!!!!
Your video came up and my grown son said " mom that's your recipe" lol. I knew exactly how good your rice would turn out. Delicious I was raised in a railroad town in northern California full of many generations of relatives. On Sunday after church every came over to Grandma's for rice, frijoles, tamales and fresh flour tortillas. While the aunties were cooking my aunt Antonia roasted the chilies & tomatoes on the bbq for salsa. If you weren't sweating while eating it hahahha. We made a huge pot of rice. It was so so good. Great memories. Now south east Texas is my home
I’ve made this recipe several times and my family LOVES IT!! It’s so good! I also add onion to it. (Oh, and instead of tomato sauce, I use Old El Paso’s medium enchilada sauce and it gives it a little heat. Try it. It’s good!)
Nothing like having your real mom by your side when cooking .❤
Thanks to you guys! My mom used to make arroz con polo all the time and I never got the recipe from her before she passed. You make it exactly like she did! Just made it for my fiance and I and brought a tear to my eye. Thanks y'all ❤
I'm so sorry for your loss. I lost my mother in 2019 unexpectedly and wasn't able to get her Southern Pinto Bean recipe. I know how to make it....have tried HUNDREDS of others but none are quite the same.
@KingGogh Likewise brother. Same thing my my mom's enchiladas and aroz con leche. Just gotta keep trying! Best of luck to you ma man!
She took the lid off of the cast iron skillet without an oven mitt. 😳 Moms are amazing! She's a super hero! More mom recipes!
I’m sure it had cooled down quite a bit.
I noticed that too!
My Mom used cast iron. I like them but just too heavy for me.
My yamma could touch the hottest pot and feel no pain. I wish I could.
@@dontelindsey5846 She felt it ... People were just tougher back then
Your mom is such a sweet lady. I can tell how much you care for each other. Much respect.
Oh I really appreciate your help with rice. Thank you! Hug your mom and tell her thank you and Happy Mother's day 💞, my Mom is in heaven I miss her everyday ❤️🙏✝️. So, count your blessings and love your Mom, time is precious 💖.
From South Texas and ours is very different! Several key differences are I use bacon fat to fry the rice which adds a great flavor, second fresh minced garlic is added mid point of browning the rice and diced onions are added and caramelized and finally diced tomatoes! I also add cumin, onion powder and chicken bouillon instead of salt to add more of a chicken flavor! Water is added to cover rice and a bit over! Reduce to a simmer and cover for 15 minutes! It’s that simple for out of this world Mexican rice! I do taste the broth just before I cover the rice and add additional seasoning if needed!
I am from Puerto Rico, 🇵🇷, and love Mexican food 🇲🇽
That is interesting because I was looking for Puerto Rican rice recipe when I came across this.
I just found this today, I was making chicken picado and was looking for a BETTER rice recipe this is the best one hands down, and I never thought about cooking rice in my cast iron Dutch oven. I will keep this forever. THANK MOM for me.
I used this recipe for 110 person catering event here in Michigan and everyone raved! Michigan is pretty white but the one Mexican family that came to the event said it was better than anything they ever had! I told them I had more than a little help from ArnieTex! Thanks for the great recipe and content!!!!
Great story Jeremy, thanks for sharing that, God bless
Detroit has Mexican Town where I grew up and went to High School. I still do my shopping at the Supermercado even though I now live in burbs.
@@ricoltmetric8156 that’s where I buy all the chilies and tortillas if I don’t make it to the factory before they close.
That is SO AWESOME ❤
This is awesome!
Love seeing Mama in the kitchen with you! I have fallen in love with your channel. I am Irish/American but I must be Mexican at heart because I adore the culture and cuisine. Thank you for sharing your Mama with us and I hope you take care of that beautiful Dutch oven.
Reminds me of my grandma's rice. Our preferred bouillon is knorr suiza. Love how every family has their preference.
Thank you so much. I grew up in the valley texas and now in Florida. I made this rice for the first time ever cooking rice.. now I'm the one who makes the best rice in the family. Thank you so much again. Love this channel
I have tried several rice videos and they have all been great rice, but this method seriously makes the rice like how I grew up with the most. Thank you and your mom for sharing this! I made some rice yesterday this way with tamales and boracho refried beans and it was all fantastic!
You are so welcome!
I love that the pan is being passed down to use for making the rice, that’s what makes the rice so good, it’s seasoned just right…I also love seeing her son cooking with her and teaching him the vintage way to cook
Wow! Wow! Wow! Made this 2x this weekend. I grew up in NEw mexico and absolutely have never made Spanish rice, as we grew up eating fried potatoes instead of rice. But ...THIS WAS A HIT!!! THANK YOU MAMA
Made it tonight (27 Dec 2023). It came out great and was a big hit with the family. Thanks for sharing and God Bless…
I love how you allowed us into your home and had your mom show us the cooking of the rice. That's love hermano!
This is a little different from my family’s recipe, pero se ve bien. Her advice is solid. They browned the rice well. That’s very important. I don’t sauté the tomato sauce before I add my liquid but this make so much sense to me. I use this technique when cooking various sauces. I’ve just never done it when I cook my rice because that’s now how I was taught. But I am trying it next time! This make perfect sense. Gracias Señora.
I love the way his mom says “watch the steam” just as if he was still a little boy.
WE ALWAYS WILL BE TO MOMMA !!!!
This recipe reminds me of my friend who is amazing Mexican cook who wouldn’t share hers until we have time to cook together after she retires. So I’m saving the video to get a list and recipe details when I have time to sit and jot it down. I did ask Irma if she used powdered or fresh ingredients. She said her family always used powdered for several reasons, it was easier to get, in the Ohio winter (in the 60’s from the “secret” Mexican store in our town or family trips back home to Texas), consistent to store in the pantry and her family was quite large so they had to make a lot of a dish, as budget was tight to feed everyone. Ps She’s still working & I’ve been retired for 5 years, so thanks to your Mom!
So glad I found your channel! People who cook from the heart, like you, are the absolute best. Thank you!
Huge fan of Spanish rice! Thanks for sharing your mom's recipe!
I always use Basmati rice instead of long grain rice.....big difference it doesn't clump up like long grain rice and get all starchy.....Basmati much better.
Your mom rocks! That’s the prettiest rice I’ve ever seen. You’re a lucky son!!
Isn’t she so cute .
Please tell your Mom thank you for me. This is the recipe that I needed! I wasn't browning the rice enough. I love the way you respect your mom and learn from her. She KNOWS what she's doing.
Wanted to thank both you & your Mom for sharing her recipe. My rice was lacking, just followed your video & it came out GREAT!! Thanks again
Thats really awesome, so glad you made it, it's really good.
Mother and son cooking together very nice love it😊
I am 4th generation in the RGV from an Anglo family. My grandmother and dad spoke Spanish and we assimilated many Mexican traditions into our own. My mother learned to cook Mexican rice as a young married girl. She used a molcajete to grind her peppercorns and cominos. Just writing it makes me remember the delicious smell that permeated the kitchen. Your mama's recipe is so similar to what she did and I remember my mom saying don't lift the lid. Leave it. And so I do.
I am not a fan of using powders. I like to use fresh ingredients instead like my mother taught me. Salt, black pepper, fresh onion, garlic, carrots, celery. When the rice is ready, we top it off with a sprig of fresh cilantro. Only processed ingredient is the tomato sauce. Having one's mama at your side while cooking is fun though ^^)
You're grandma's pan, you're moms recipe and you all rock!
Also, your mom is absolutely lovely.
Thank you so much!
Thank you for doing this video. I don't have a family to teach me, I appreciate you and yours! Thanks mama and son :)
Thank you for your comment and glad you are enjoying our videos.
Been cooking Mexican rice for a long time like my mom taught me and I never thought to put thr Seasoning before adding the water. I'm 100% gonna try that next time. Thanks
Thanks for the spanish rice recipe Arnie!!
Thank you George!!
This is the best and easiest Spanish rice recipe I have ever made. I made a double recipe and there wasn't even a tablespoon left. It was all gone and everyone loved it. Thank you for sharing.
This is exactly how I was taught to make fried rice. We were in the bachelor officer quarters at Ft Sam Houston, in the Army, and I was trying to fry rice for fajitas. My neighbor saw me and took mercy on me. He taught me just what you’re doing. I’ve shown my wife, kids and grandkids. Thank you for bringing back good memories.
it's not fried rice
#OsakaRose
My family loves San Antonio. I have lived there and trained at Ft. Sam many times. We lived at the most northern end of Harry Wurtzbach, a little neighborhood, just before you cross 1604. Seems like there was a small elementary school very close.
# B N
I think it’s called fried rice because in the recipe one puts a little oil in a skillet. Then a cup of uncooked rice goes in the hot oil and gets constantly stirred, frying it until the rice puffs a little and turns golden brown.
That’s got to be terrible fried rice…..
Thanks for your service .
The love you have for your Mother really shows. Can’t wait to taste her rice recipe!
I make this regularly for my family. Everyone agrees it is the best Spanish Rice we have ever had by far! Thank you for sharing this outstanding recipe!
I want to note that we make a double batch every time and we still never have leftovers. I drop one chicken bullion off the recipe and find it absolute perfection!
Thank you
I've never been able to make authentic Spanish rice well so I'm excited to try this recipe! It looks simple and doable! I like that you use ground seasonings so you don't always have to have garlic and onion on hand (and frankly less chopping when you're trying to get dinner on the table fast). Thanks for the great tutorial! I love that your mom uses her mom's dutch oven. That's such a special way to honor loved ones.
Man, I can't wait to try this! My wife is Mexican too, but she uses tomatoes, garlic, onions, and I don't even know what all but it takes forever. This is WAY easier and looks delicious too!
Using fresh ingredients is the original way to make it.
If she uses whole grain rice, it will take longer to cook. I use the same ingredients but use Chicken broth and whit rice and I do add cubed carrots at the start and when done, I add a handful of frozen peas which does not compromise the heat to a big extent. Happy to report that I have received compliments on my rice.
Ahhh nice toasty rice mama!!! I thank you for the tips! I am a cook for the local daycare, I am always searching for healthy and tasty recipes!
I've tried this recipe ..many times now. It's my favorite
Due to the oilfield economy here in western North Dakota a lot of Mexican families moved in. The grocery stores have really amped up a ton of Hispanic ingredients. Many families are experimenting with Mexican style flavors. It’s amazing watching the interest in Mexican cooking and how families are altering it and making it their own. Bye the way love your moms rice just made it!! 🥰
@Get on the cross and don’t look back dude it's just cooking lighten up
@@abesBBQ lmao for real tho this comment killed me thank you
Half my family tree is Irish and half is Mexican. Growing up I wouldn’t say we ate a lot of Mexican cuisine but definitely tacos, tostadas, enchilada and rice/beans. Two recipes I’m looking for are Flour tortillas and carrots pickled/marinated in onion and jalapeños. Do you have videos of how to make these? This was a great rice recipe…thanks for sharing.
I've made this twice now because my family loves it. And it's even better the next day.
You and your mother are doing a great service to the humanity with this Spanish rice recipe!
Mucho apprecianado bro!!!
Mexican rice !
Ah am I the only one crying,😭😭😭 his mommie is so sweet and beautiful she has the voice of an angel, I miss my mom so much!! She has been in heaven 16 years so so long, I love this beautiful video, I bing watch all these family videos with Arnie and his sweet beautiful mom!! Love you two!! Much love, Migos!! 💫💫💫💫💫😋😋💯💯
Thank you for your comments.
@@ArnieTex Yummy!
The only one
Wish I had a mom like that.
❤️🫶❤️🫶❤️🫶❤️🫶❤️🫶
Great video! This very close to the recipe I learned growing up in CA. Both my parents learned from my Grandma Antonia, and my Dad's 5 sisters. My Mom is was the blue eyed blonde of Swedish heritage my Mexican father married. I remember days when I was little that my Mom made flour tortillas fresh EVERY day. My Dad's turned out like crackers, lol. When I got married, my Aunts catered our reception. One of my cousins started in catering. Then, he opened a brick & mortar restaurant. His main location is in Portland OR. He aslo built a tortilla factory on Maui! He supplies local restaurants with his tortillas. He also makes trips to Jalisco to hand select barrels of tequila! The many (well known) distillers bottle it, co-brand it, and ship it to him in OR. Out of 6 kids of one Aunt, 4 had their own restaurants. One had closed their's several years ago to pursue other opportunities. Sadly, one did not survive the recent pandemic. But, for 35 years, the other two are still going strong! I'm so proud of all of them! I live in NJ now, so I can not get any distributor to order his tequila. And, the retail store that also carries it is not allowed to ship to NJ! I will find a way! I was blessed to have so many good cooks in the family! Just hearing you & your Mom speak brings so many memories to mind. I just subbed your channel because you remind me of family! My husband and I don't have any children, so I have nobody to feed! It's hard when you're used to cooking for a crowd, right? I miss Menudo, Gallina en Mole, Chile Colorado, Chile Verde, shredded beef tacos dorados, and so much more. When I have energy, I get everything ready, and go for it! Sometimes I get smoked beef brisket for my tacos. So good! Thank you for bringing up good memories. Sorry for the length. There was one HUGE "Menudo pot" that got passed around the family (my Dad was #10 of 10), so everyone always knew where to go! And, it was a time when family was always welcome - no need for invitation! Can you believe that tripe here is now $8.99/lb?!! How did this happen? Cows have 4 stomachs! I was lucky to have my Mom's molcajete and stone passed to me. I also have the HUGE heavy bowl in which Mom always mixed her masa for tamales! I look forward to watching your videos, more interaction with YOUR Mom, and trying your recipes. My family came from Calvillo, Aguascalientes, MX. Just mentioned that because I know there are many regional recipes & specialties. ¡Buen Provecho!
Thank you Lola for sharing. I too miss family to cook for. Blessings on you!!
I liked the way you and your mother explained the whole process. Thank you cause I found out what I was doing wrong I was using cold broth not hot so my rice was not coming out fluffy. Thank you ♥️