rick, i really love the growth you've had in your videos over the past few years. this video is the most rickest video i've seen you make yet, and it's just so lovely. i like how you've grown into your own style. your recipes are great, but your videos are just so vibrant and popping with color. however, they aren't distracting and taking away from the recipe. they're complementary. it's clear you've been given room to grow. and i'm glad that you've opened up like a big sunflower. it's lovely.
@Food52 Rick Martinez. Just finished reading your excellent book, “Mi Cocina”. As soon as I closed the book, headed right to UA-cam to search for your videos. Voilà! Aqui estoy 😂. Subscribed rapidamente. Have been learning new cooking skills, these past 3 years, improving old cooking skills to shed bad habits and, I’m over 84. Learned how to, successfully, make 3 kinds of tortillas, made tamales de pavo, Oaxaca black beans refritos, frijoles reftitos de pinto, chile Colorado, enchilada sauce estilo de sonora. Thank you very much for taking the time to make excellent videos to help others.
Tremendous. After the Bon Appetit fall out - Rick has been a steady watch for me on any of the channels he has connected with. Always great cooking and wonderful stories and lessons to share as well as a big heart and true appreciation for his audience. Bravo!
Beautiful scenery...beautiful food...and I loved the video of the preparation at Dona Lupe, along with Rick's reminiscing about his grandmas. That makes the food taste even better!
Mexican and other Hispanic foods are my favorite. Absolutely love your recipes and all you make. Wish I had the courage and confidence to rock your nails. Have a bunch of colors now, but only wear on my toes. Enjoy your shows to see what you make, and what color your nails are now!!!
This was brilliant - I loved that the camera crew got to eat too, and show how much they enjoyed the gorgeous looking meal you'd made. I also really liked the wee tour of the city where you were served this dish and your homage to Dona Lupe. Just wonderful and I look forward to the next episode in this series.
I'm from Guanajuato and I've made enchiladas mineras. We don't usually prepare the tortillas like that, we just dip it into the sauce and fry them right away. I also usually use raw garlic in the sauce and we don't use oregano. For the veggies, I boil them in the chile water after I've finished the salsa (or we boil them in the chicken broth after cooking the chicken) then we chop and fry them in the same pan that we use for the enchiladas, along with the sauce. I've never heard of, or seen, anyone cook the chicken and veggies along with the sauce... no doubt that they're still delicious though!!! You made your version, go off, looks yummy.
Doña Lupe sounds like such a sweet lady and I have no doubt that her key (and not-so-secret) ingredient in all of her dishes is a whole lot of love. ❤️
Hola Señor Rick 😉 Mi Espanol es más o menos 😂 The aerial view of Mexico was gorgeous! All of the vibrant colors. I saw a huge statue...who was that? Your dish looks so warm and comforting.
How wonderful this looks! I live in New Zealand in a small town and I wonder how I would get some of the ingredients you use in your recipes. I think I shall just have to sit here and be dribbling in envy.
I live in a NZ city and I've also no idea how or where I'd source the ingredients to make this dish, but wow I want to try as it looked so amazingly good.
Oh my God Rick this story about Juana wato is the beautifulest thing I've ever heard I am over here crying because I feel you through this television I feel the love that you felt for that lady at that moment having abuela oh what a wonderful moment for you God bless you with this recipe I cannot wait to get your book is it out now will I have to preorder it let me know the goods on the book loving you from Northern califa's And yes Rick I live in the most beautiful place in San Francisco California the Castro🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🙏🏼🙏🏼🙏🏼💋🙏🏼🐾🐾🐾👑🥂💐💐💐🦋🦋🦋🦋🦋🌉🌉🌉💯💯💯🌉🇲🇽🇲🇽🇲🇽🙋🏻♀️🙋🏻♀️🙋🏻♀️💕💕👏🏽👏🏽👏🏽👏🏽
What is the thumbs up/down game they’re playing at 14:50 to decide who goes first? I’ve never seen it before and couldn’t quite make out what they were saying.
it's called disparejo (uneven/not matching), and the one with a thumbs different from everyone else loses or wins depending on how the group is playing
To all cooks making videos: there are many of us (with misophonia) who get ultra grossed out and disturbed by people chewing while mic'd closely to where we hear the food squishing and squirting around in your mouth. Worse yet, trying to listen to your comments, which I want to hear, there is no way it's worth the pain and disgust of trying to listen to your words around the chewing noises. There are plenty of people just like me who can't deal with mukbangs. I love what you do here, but absolutamente, please turn off your mic (or post edit) while chewing and talk about the food after your mouth is clear. I'd dearly appreciate it. Or, really, don't eat while talking so I can mute the gushing sounds without losing your comments. I bought Mi Cocina. Can't wait to try your stuff!
Check out the FULL RECIPE here: f52.co/3v8rkAV
I love that Rick and his big heart found such a good home at Food52, looks like I have another cookbook I must buy today :)
I love him and his gorgeous cookbook so much! Hope that you have picked up a copy 💕
@@freneticaesthetica Yes, got my copy a while ago, thank you :)
rick, i really love the growth you've had in your videos over the past few years. this video is the most rickest video i've seen you make yet, and it's just so lovely. i like how you've grown into your own style. your recipes are great, but your videos are just so vibrant and popping with color. however, they aren't distracting and taking away from the recipe. they're complementary.
it's clear you've been given room to grow. and i'm glad that you've opened up like a big sunflower. it's lovely.
I have been waiting 2 years for this cookbook. So excited it's almost finally here.
So sweet to make sure everyone got a bite
Probably by far my favorite host on this channel. Mr. Martinez should have his own whole UA-cam channel to be honest
@Food52 Rick Martinez. Just finished reading your excellent book, “Mi Cocina”. As soon as I closed the book, headed right to UA-cam to search for your videos. Voilà! Aqui estoy 😂. Subscribed rapidamente. Have been learning new cooking skills, these past 3 years, improving old cooking skills to shed bad habits and, I’m over 84. Learned how to, successfully, make 3 kinds of tortillas, made tamales de pavo, Oaxaca black beans refritos, frijoles reftitos de pinto, chile Colorado, enchilada sauce estilo de sonora. Thank you very much for taking the time to make excellent videos to help others.
Tremendous. After the Bon Appetit fall out - Rick has been a steady watch for me on any of the channels he has connected with. Always great cooking and wonderful stories and lessons to share as well as a big heart and true appreciation for his audience. Bravo!
Seeing the kitchen from a different angle is BLOWING my mind! I love how colorful this episode was!
Tears. In a cooking show? Wow, Rick.
Beautiful scenery...beautiful food...and I loved the video of the preparation at Dona Lupe, along with Rick's reminiscing about his grandmas. That makes the food taste even better!
Mexican and other Hispanic foods are my favorite. Absolutely love your recipes and all you make. Wish I had the courage and confidence to rock your nails. Have a bunch of colors now, but only wear on my toes. Enjoy your shows to see what you make, and what color your nails are now!!!
The production level on this is unreal.
It makes me SO HAPPY when Rick feeds the behind-the-camera guys!
Totally agree that there is some sort of alchemy when corn and chiles are paired. Excited to see more of your cookbook!
Rick rocks! What a pleasure!
Mexican food is my all times fav, but Rick’s presentation & the settings make it even more attractive!
This was brilliant - I loved that the camera crew got to eat too, and show how much they enjoyed the gorgeous looking meal you'd made. I also really liked the wee tour of the city where you were served this dish and your homage to Dona Lupe. Just wonderful and I look forward to the next episode in this series.
I'm from Guanajuato and I've made enchiladas mineras. We don't usually prepare the tortillas like that, we just dip it into the sauce and fry them right away. I also usually use raw garlic in the sauce and we don't use oregano. For the veggies, I boil them in the chile water after I've finished the salsa (or we boil them in the chicken broth after cooking the chicken) then we chop and fry them in the same pan that we use for the enchiladas, along with the sauce. I've never heard of, or seen, anyone cook the chicken and veggies along with the sauce... no doubt that they're still delicious though!!! You made your version, go off, looks yummy.
Another Rick trick...waterproof the tortillas! That nail polish colour is great on you, baby.
My family is from Guanajuato, I grow up eating enchiladas this way and i love them so much!
Wow, look at the depth of that red in the sauce. I wanna make that!
Doña Lupe sounds like such a sweet lady and I have no doubt that her key (and not-so-secret) ingredient in all of her dishes is a whole lot of love. ❤️
I'm literally drooling here, Rick. This looks fantastic! 😋
Oh I'm definitely coming back for that tamales episode!! Gracias, Rick!
Does everyone else watch this with a big grin and drooling ever so slightly!? LOL
💗❤️🧡💛💚💙💜🖤🤍🤎
Eeekk - hawt pink! The nails lewk match the bewk!
Mi querido Guanajuato 🥰 Excited for this series
This looks easily adaptable for plant-based eaters. I can't wait to try it!
Muchos gracias Rick! These look amazing.
Thanks for watching Roby!
Hola Señor Rick 😉 Mi Espanol es más o menos 😂 The aerial view of Mexico was gorgeous! All of the vibrant colors. I saw a huge statue...who was that?
Your dish looks so warm and comforting.
I can't wait for more videos! I love that you are in Mazatlan...it has become our favorite place to visit! Looking to getting my copy of Mi Cocina!
It’s so cool to see everyone eating and having fun! Buen provecho! 🕺
I’m jealous of how perfect ricks nails always are
We all need a Doña Lupa in our lives to show us what real cooking is.
Rick I am so so excited for your book! It looks STUNNING and I’m so excited to try this recipe! It made my stomach grumble watching you make this! 😅
I'm having pretty bad day and watching this made me feel so much better :)
I just bought your book Mi Cocina, I absolutely love it! ❤️
How wonderful this looks! I live in New Zealand in a small town and I wonder how I would get some of the ingredients you use in your recipes. I think I shall just have to sit here and be dribbling in envy.
I live in a NZ city and I've also no idea how or where I'd source the ingredients to make this dish, but wow I want to try as it looked so amazingly good.
Looks delicious! Looking forward to your book.
So excited for this :)
Como buena mexicana adoro las enchiladas pero jamás e comido las mineras. Tengo que prepáralas un día.
Just pre-ordered the book, won't be able to find half the ingredients in the UK but I can dream 😂
I already ordered your cookbook! So excited! Can't wait to cook from it!
Looks delicious! Any tips on keeping your enamel pot unstained? I think I'm a little bit in love with your teal? turquoise? baby blue? pot.
Just pre ordered
It looks amazing! My book is pre-ordered, can't wait for launch day.
Rick is a great addition to Food52.
🧡 him and the crew. Great content. The best.
How lucky are we to watch this for free?
This looks so yummy! I'm a vegetarian and truly appreciate your suggestions on how to modify this recipe :-)
Love this episode, def need to buy Rick’s book
Oh my God Rick this story about Juana wato is the beautifulest thing I've ever heard I am over here crying because I feel you through this television I feel the love that you felt for that lady at that moment having abuela oh what a wonderful moment for you God bless you with this recipe I cannot wait to get your book is it out now will I have to preorder it let me know the goods on the book loving you from Northern califa's
And yes Rick I live in the most beautiful place in San Francisco California the Castro🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🙏🏼🙏🏼🙏🏼💋🙏🏼🐾🐾🐾👑🥂💐💐💐🦋🦋🦋🦋🦋🌉🌉🌉💯💯💯🌉🇲🇽🇲🇽🇲🇽🙋🏻♀️🙋🏻♀️🙋🏻♀️💕💕👏🏽👏🏽👏🏽👏🏽
Man I can't wait for this book!
So excited to dive into your cookbook!
Cannot wait for this cookbook!!
Rick’s got the best finger nails on UA-cam.
He literally sniffed out a restaurant 😂 I love it!
Any recipe for the corn tortilla?
Very interesting enchilada plate.
Mouthwatering delicious !! Where to travel to in order to experience it personally?
Rick: "Uses vegitable oil"
Me, a European, who wants to recreate this dish: "I'll never financially recover from this"
Cookbook of my DREAMS 😭
People who have never had fresh made tortillas in Mexico, can never understand the difference in flavor.
Great presentation 👏
Tepic, NAYARIT!!!!!😊
We use the same sauce for the pambazo 💖
👍
I would love to know more about his dishes on the shelf.
tried this recipe and it was good, thanks mi cocaina. ^.^
amazing!
Are you selling signs copies of your cookbook?
What is the thumbs up/down game they’re playing at 14:50 to decide who goes first? I’ve never seen it before and couldn’t quite make out what they were saying.
it's called disparejo (uneven/not matching), and the one with a thumbs different from everyone else loses or wins depending on how the group is playing
@@cressdarnel oh awesome thank you! We figured out the mechanics but we just never saw anyone use it/play before. Mystery solved Thank you so much!
I’m first from live chat
Did the town become wealthy or did the colonial Spaniards become wealthy?
Why do you paint your nails? Just curious.
Um is it me or he has pink nail polish
Thought it said cocaine. 🤔
To all cooks making videos: there are many of us (with misophonia) who get ultra grossed out and disturbed by people chewing while mic'd closely to where we hear the food squishing and squirting around in your mouth. Worse yet, trying to listen to your comments, which I want to hear, there is no way it's worth the pain and disgust of trying to listen to your words around the chewing noises. There are plenty of people just like me who can't deal with mukbangs. I love what you do here, but absolutamente, please turn off your mic (or post edit) while chewing and talk about the food after your mouth is clear. I'd dearly appreciate it. Or, really, don't eat while talking so I can mute the gushing sounds without losing your comments. I bought Mi Cocina. Can't wait to try your stuff!