I’ve made a pasta I’ve never heard anyone else do. I make fresh pasta with 00 pasta flour and masa harina. You need to bump up the hydration a bit more over a traditional wheat pasta. I then make a birria with a chuck roast and serve as a ragout over the pasta. Top with cotija cheese and fresh cilantro. That pasta would also be good with a guisada. Great channel, just subscribed!
I’d say this is Italian approved. This is a wonderful take on a dish I used to make to break the traditional rules. I’ll add corn this time. That’s a genius move
Same! Just watched the burrito video. I'm Mexican American and grew up eating some amazing food as well. So glad you're here sharing your recipes and knowledge of Mexican cuisine!
From outside of Cleveland here, saw you on the US v Mex burrito video and had to sub. Hehe, I'm part Italian so I already have the tools to make pasta ;). Having grown up around Philly with an Italian grandma I got my cooking genes from her... I've been messing around with Italian/Tex-Mex fusion dishes for about 30 years. Maybe 10 years ago I found out that there is a Mexican market (with a lunch counter) about 20 mins away from where I live. (Now I need to find an Asian market that is not an hour+ away). Always love seeing other people cook stuff I like because it gets the creative juices going. I pass around my "Chicken Shit" (butchering Spanish Caca del Pollos) every so often. I never really follow the recipe I wrote down because it just a base and it changes a little bit every time depending on my mood, what I have on hand, and the taste I am after. Love seeing someone else blending Italian & Mexican (or doing any kind of "peasant cooking" soups, stews, stuff you can make a huge batch of for fairly cheap and put a bunch in the freezer).
@@JosephKeenanisme haha love it. This was my grandmother’s dish, I just updated it. Not sure where she learned it from but it was a part of my childhood. Love Philly Italian food!
I never understand why people clean the poblanos AFTER they're soft from charring. It's so much easier and less messy to clean the seeds out when they are crisp and raw.
This is a great channel...just discovered today after seeing the 5 burritos video with Adam Witt! Thank you, Jonathan!
Thanks for stopping by! I'm glad you enjoyed the video.
same
Damn! I'm so glad I found y our channel. I can't wait to make this dish!
I’ve made a pasta I’ve never heard anyone else do. I make fresh pasta with 00 pasta flour and masa harina. You need to bump up the hydration a bit more over a traditional wheat pasta. I then make a birria with a chuck roast and serve as a ragout over the pasta. Top with cotija cheese and fresh cilantro. That pasta would also be good with a guisada. Great channel, just subscribed!
@@tonydeangelo7317 love that! I’ve don’t birria ravioli before and birria sugo. Both bang!
Boris ravs would be the bomb! Great idea.
BTW, Love your handle!
I saw you with Adam. Going to try your burrito recipes also.
@@tonydeangelo7317 old culinary school nickname haha thanks
Poblanos are so underrated. They go great on everything. Great channel! I'm gonna try this
I'm glad you like the channel, welcome! Poblanos are a true gift!
I’d say this is Italian approved. This is a wonderful take on a dish I used to make to break the traditional rules.
I’ll add corn this time. That’s a genius move
I just discovered your channel. Freaking awesome! Keep up the great work, you are doing a fantastic job.
Thanks for checking it out! 🙏🏽
Hiyeee Chef Jonathan!!! I'm newly subscribed after watching your collab on the 5 burritos cook off with Adam Witt 🫶🫶🫶😎😎😎
Love from Cali 🌴🌴🌴
@@Phoenix-369 yoooo thanks so much!
Same! Just watched the burrito video. I'm Mexican American and grew up eating some amazing food as well. So glad you're here sharing your recipes and knowledge of Mexican cuisine!
@ thanks for being here 😊
It's called espagueti verde, delicious!
Husky section at Kmart 😂😂 hard relate. Keep making great videos!!
Hahaha! You know it.
This looks amazing! Thank you for sharing this recipe
My pleasure 😊 thanks for watching
Please, hearts out to all of us genetically predisposed to liking corn 😔
Dude you are hilarious and talented. Came here from Adam Witt
@@markmoyers6724 yooo thanks for watching!! Really appreciate it:)
From outside of Cleveland here, saw you on the US v Mex burrito video and had to sub. Hehe, I'm part Italian so I already have the tools to make pasta ;). Having grown up around Philly with an Italian grandma I got my cooking genes from her... I've been messing around with Italian/Tex-Mex fusion dishes for about 30 years. Maybe 10 years ago I found out that there is a Mexican market (with a lunch counter) about 20 mins away from where I live. (Now I need to find an Asian market that is not an hour+ away).
Always love seeing other people cook stuff I like because it gets the creative juices going. I pass around my "Chicken Shit" (butchering Spanish Caca del Pollos) every so often. I never really follow the recipe I wrote down because it just a base and it changes a little bit every time depending on my mood, what I have on hand, and the taste I am after. Love seeing someone else blending Italian & Mexican (or doing any kind of "peasant cooking" soups, stews, stuff you can make a huge batch of for fairly cheap and put a bunch in the freezer).
@@JosephKeenanisme haha love it. This was my grandmother’s dish, I just updated it. Not sure where she learned it from but it was a part of my childhood. Love Philly Italian food!
holy smokes yes!
I’ve always wanted to work on a cooking show because I bet that kitchen smells amazing right now.
You should, it’s truly a labor of love and it’s always fun to experiment.
That looks SOOO good, but I'm already husky!
@@garytanaka you’re a 10! Make it 😂
I'm thinking about adding onion to this recipe. It reminds me of rajas con crema without the onions. I think onions would make it more delicious.
That sounds delicious! 🧅
Two of my favorite foods, pasta and Mexican food. Combined?! 🤯
@@RocketDolphin89 wild right? A classic from my childhood 🙏🏽
Apply for Next Level Chef!! You’re super under rated
@@jacobrist61 thanks man!
hell yea
Do you ever add any meats to this dish?
Not really! But if you want to you totally could. 🏄🏽♂️
Mmmmmm
Okay I’ll eat it
@@jenniangel007 ok trum
Twist me arm.
@ DV come hang out and cook with me
Shit look fire
Honestly worth the effort! Thanks for watching 🙏🏽
Post recipe please!
Recipe, awesome. Music, not so much.
I agree ☝🏽
pasta water salty like the sea? seawaater is 3.5% salinity, that pasta would be inedible!
Lol
I never understand why people clean the poblanos AFTER they're soft from charring. It's so much easier and less messy to clean the seeds out when they are crisp and raw.
Keeping the seeds in during roasting keeps the moist and ensure the flavor is full and smoky. You do you tho!
Gas ⛽️
@@josephguzzoiii8781 need a bowl with this weather
The corny "Mexican" jazz is a little to loud...