Episode 1202: Chilaquiles, Comforting & Classic, Rick Bayless "Mexico: One Plate at a Time"
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- Опубліковано 23 січ 2023
- Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. But they’re also easy to achieve at home. Rick’s version, redolent with tangy tomatillo sauce, will be your next favorite “anytime” recipe. In Chicago, the traditional chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce.
** Episode Recipes **
Chilaquiles Verdes: www.rickbayless.com/recipe/gr...
Butternut Chilaquiles with Chard, Goat Cheese and Chipotle: www.rickbayless.com/recipe/bu...
The official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...
Chiliquilies! One of my absolute favorites when I’m in Mexico. I would happily eat this every day for breakfast, preferably verde with eggs! ❤❤❤
🤤
My younger sister always makes this for her family. Cant believe its season 12 for you, your family, friends and for us the fans. Congratulations. Love the show Mexico: one plate at a time.
I like the editing of Rick’s new videos. No wasted time watching the entire onion or garlic being prepped, the squash pealing and slicing in entirety, or listening to a blender pureeing, etc. . . . . A class act as always.
But his restaurant in Orlando is the worst Mexican food I have ever had in my life.
I read somewhere he had sold some of his restaurants. Although he doesn't look it I believe he is 69 years old. At 69 I'm not sure I would want to manage multiple restaurants.
I just hope he keeps producing videos!!
OMG. It's incredible how foreign people can cook one of the traditional dishes in Mexico. The way you explained every step increases the desire of eating the delicious chilaquiles......
Thanks for choosing my Mexico lindo y querido.....
Greetings.....
We stan Rick in my home
I don't know how he trained that dog to ride that bicycle, but it is absolutely one of the most incredible things I have ever seen.
Rick’s mouth was watering while narrating. gosh I miss Mexico City..
This is God level food! 🥑 😋🇲🇽
I grew up in Puebla Mexico, I have pictures of my grandmother in her makeshift cooking shack with her friends. A huge casuela filled with her famous mole poblano, with the ideal meat; Turkey. You are the first person whom I’ve come across that mentioned turkey as a meat for mole. You are a fantastic ambassador for Mexican dishes, an absolute gem. Cheers to you sir.
Thank you, Rick! When I lived in Mexico I tried chilaquiles in almost every state in the republic hoping to come up with some rational generalizations or consistent regional styles. I failed miserably at my quest, but I ate well.
Which state was better?
This sounds like the most amazing “failure”, and I want this in my life.
We love you Rick!
Rick always great and passionate about our Mexican cuisine! Gracias!!
Whenever Rick uses Epazote or vile weed as I call it reminds me of what my grandma used to say that if you don’t like the smell/taste of epazote you had worms/ parasites in your stomach 😂
I’ve loved chilaquilies ever since my visit to Cancun a few decades ago. I yearn to go to Mexico City to try out some of these great variations. Also a worthy fusion creation by Master Chef Bayless, a James Beard Award winner. Salute Chef!!!
My favorite cooking show, dedicating an episode to one of my favorite foods.
Originally, there was no meat on them. You might get chicharrón sometimes but not usually-only if there was some from leftovers. Cause you threw it in the sauce and it soften. Eggs came when it became hangover food. It was chips from leftover tortillas duras and sauce with cheese, onions. That’s it. I can eat them everyday-without meat.
Chilaquiles are one of my all time favorites. Verdes, rojos, mole, or however they come.
Rick don’t miss.
The best review of Chilaquiles in Mexico City!!!!
Rick I’m from Mexico City 💕 su casa ahora is in Kansas, u made me cry missing my Patria , thank you so much for sharing such a tasty dishes yumm and God bless you and keep you ❤️😋
Killin it with the chilaquiles!
Omg those dishes of chilaquiles look amazing. Thanks for sharing
Rick, a long time follower from back in the day. You look terrific. You are still "killing it."
Delicious Chef! I had a good chuckle when you went at that Bomba!
I'll say, that was quite an amazing twist, butternut squash and swiss chard. This was a great episode!
Yes, home fried corn tortilla chips rule.
Frito pie is basically an Americanised TexMex version of cilaquiles.
Me encanta que les guste la comida mexicana que alegría que se sientan felices y bien en México
Love how you visit Mexico and come back with recipe inspirations then u twist or tweak it to your style!
My version of ultra quick chilaquiles, is frying some excellent fresh corn tortillas, adding some Frontera tomatillo sauce and topping them with some shallots, Bellewether Farms crème fraîche, and crumbled Spanish goat cheese (caña de cabra). Top notch!
Thanks for putting these on the tube. 👍
Rick, can I hire you as a guide around Mexico City? I have a feeling you would know exactly where to go, what to eat and where and what to avoid. Love this video.
Cada mordida aparece su cara de "niño con juguete nuevo "😀😃😄 por eso es que nuestra comida es adictiva 🇲🇽🇲🇽🥲🥲😎
My god I love how you describe every meal every ingredient like you’re in love with Mexican food ❤
I love this panorama of the chilaquiles variations. I learned so much!
Mexican food is awesome!
As a Mexican, I do really appreciate and admire the way you talk about our food. I really enjoy watching your videos and checking your recipes. Now talking about chilaquiles my favorite is green half crunchy, and not too soggy.
I like the same texture but with red sauce .
He certainly made a lot of money off the culture and food.
@@pgarciaAP Who hasn't? Food is to be shared the same ways our recipes were. As long as he's respectful towards our traditions, I'm okay with it.
como mexicano deberias sentirte insutado porque al final hizo un "estofado" de chipotles, con calabaza y tortilla con pollo, porque jamas nadie te dira que esos son chilaquiles, y menos si lepones acelgas, queso de cabra y yogurt, ya no son chilaquiles y tampoco raya en estofado por la yogurt y el queso cabra.
@@franciscorivera-aguilar4048 el no ha respetado la cultura gastronómica mexicana de los chilaquiles, le cambio absolutamente todo, y solo lo nombre chilaquiles...
Absolutely fantastic Rick…the Mexico scenes, your recipes, …Ty so much again…❤
That sandwich version looked so damn good.
I been watching you since I was such a young age. Me and my older brother would watch you all the time. Much love Rick
I love chilaquiles for ever and ever
Hi Rick I followed your public program on T.V since I was living in Chicago , I am from Mexico city saludos
Mr, RICK IS FABULOUS TO SE HOW YOU EXPLAIN EVERY PLATE ,I'M PROUD TO BE MEXICAN MY FOOD IS DELICIOUS AND YOUR TOO BUT I MES. MY CHILAQUILES SALUDOS FROM YOUR. COUNTRY VE C AS
*Super luv Chilaquiles!*
Chilaquiles is one of the best mexican dishes you could ever have. I personally prefer crunchy chilaquiles over soggy ones.
How do you stay so fit and trim eating all that delicious Mexican food?
Mmmm, fabulous 😍❤️, I always enjoy your videos Mr. Bayless!! Thank you 💖!
I did love your chilaquiles video. I am a ChilaKillers regular but must say your chilaquiles verdes looked AMAZING!
Rick Bayless, we Love that you love us and our food. Many blessings to you and your family.
This man don't age
I had the pleasure of meeting Rick Bayless while at his restaurant in Chicago. He was so nice. The restaurant was very busy but he took the time to sit at our table a couple of minutes when we shared we were fans of his show!
I have had these since I was 20 . I need to make them . I always loved them .
Oh man, you should try the chilaquiles in Los Sifones!!! So delicious! It’s on División del Norte, not far from the center of Coyoacán. I love getting them with arrachera! (Actually, I love anything with arrachera! Ha!)
Rick @ perfect culinary embasador from Mexico @ states welcome to my country rick 😎🤘👍
Love that chilaquiles torta La Bomba!
what beautiful places there are in Mexico!!!, bon appetit!!!🥙🍛🍲🤝🏻🇲🇽😢
I like this idea and am going to try it!! I know I'm just seeing this after about a year but it is what it is. I have also recently seen you and Ming (on Simply Ming) preparing this dish! That was so entertaining! Thanks!
I could eat these every day
One of my favorite dishes of all time!! I just love that perfect bite of still a bit crunchy and hard tortilla with an over easy egg. My mom would serve homemade mashed frijoles on the side😋yumm!
I like the chilaquiles recipe with the butternut squash, not bad Mr. Bayless.
I love ChilaKillers! There is one in Austin, TX, that I frequently go to. Finding great chilaquiles in Austin is challenging.
Este Rick sabe más de comida mexicana que yo =)...fuerte abrazo tocayo
obvio no sabes de comida mexica, si no sabrias que el segundo plato para nada
son chilaquiles.
@@carpar4571 uy que mal me hiciste sentir....ese señor sabe mas que tu..te reto a lo contrario
@@RicardoRodriguez-py6ny ese señor no sabe mas que yo en cuanto a comida mexicana, y ciertamente yo se mucho mas que tu en cuanto a ella, al decir o afirmar que el sabe mas de comida mexcina que tu, solo demuestra que no sabes nada de ella, esos "chilaquiles" que prepara al final no se le llama chilaquiles es estofado de tortilla con calabaza y pollo... porque jamas ningun mexicano mezclaria la carne de pollo en la salsa con la tortilla, y calabazas y acelga, y calabaza, ninguna comida mexicana no lleva eso!!!!, no son chilaquiles es un estofado!!!
@@carpar4571 vamos a debate videograbado?
@@RicardoRodriguez-py6ny das flojera, par que quieres un debate que claramente no sabes nada de gastronomía mexicana, si lo supieras y amaras no estarías llamando comida mexicana a un "estofado" de chipotle con pollo, calabaza s, alcegas, yogurt, queso cabra, y todavía insinua que con tortilla de harina puede hacer chilaquiles, cuando cualquiera que sabe de cosina sabria que la tortilla de harina se deshace con el liquido, ademas de que tendras una gastroenteritis, y si la fries peor aun..
This videos make me so hungry
Wonderful take on the recipe with the butternut squash ❤
Yummy! Looks delicious! Thank you for sharing! 🌮😋❤👌
Thank you for an excellent video chilaquiles is always been one of my favorite things but seems very intimidating to try to make but you have made the recipes very approachable with all the different versions that you've demonstrated and I cannot wait to get into the kitchen and try to make my own now that I see it's something that I can do. Thanks again
These videos are just awesome. I'm learning so much. 👍
Rick! I just wanted to thank you for sharing your love of Mexican culture with everybody! It’s truly amazing when people from different cultures can love and appreciate other cultures. That’s what being human is all about. That’s what separates us from animals.
I'm dying!!! How I wish I could taste them!!!😋
Chilaquiles are the best comfort food !
We ate chiliquilas roja for dinner on many occasions. For the corn tortilla and the sauce red or green is my ultimate comfort food.
Your version looks so yummy I can almost taste them.
Thank you always cooking great meals...I have loved you and your meals from watching you on our Chicago PBS channel 11 WTTW. So nice...
Hi Rick, I'm a long time viewer. Love your cooking I'm so glad you're on UA-cam! Look forward to all your videos. I hope you have a wonderful day. Rick and take care.
I love my mom’s chilaquiles. She’s from Puebla Mexico and her chilaquiles is so delicious and sometimes spicy
Wonderful video! I'll have to check out the suggested chilaquile stops next time I'm in CDMX. Your red Chicago chilaquiles look so tasty.! The green of the swish chard won't change the taste much but add to color interest. Love goat cheese on anything....
Only the best from Rick !!!
Onions marinared with lime, laurel and roasted habanero paper tastes much better. That´s how we prepared in the Yucatan. Never raw. It was to be marinated at least couple of hours.
How does he look so good eating mexican food everyday?!?
I was just wondering the same thing! He must have some strong portion control. I'm not as disciplined when I'm making Mexican food!
Why shouldn't he?
He says he does Cardio and 3 days each a week of weight training and Yoga. And he walks a lot, eats slowly and practices portion control.
I guess he loves Mexican food!!.
I look good too and I eat my Mexican food every day! ☺
This was my mother's favorite breakfast to make when we were children Sometimes your recipes make me very sentimental I can't wait to try this one I should have paid more attention when she was alive Thank you for sharing Can't wait to make this wonderful dish😊
I always love your videos and recipes… I so miss mexican cooking.. .but here in Japan I just cant get the ingredients to make much… so it is a rare treat when I get lucky and find enough of the ingredients to make a go of something…
What a great idea with the butternut squash and Swiss chard, I will definitely try this ! Thank you chef for sharing and caring about Mexican food+culture !
This looks fire very authentic
Hey Rick, the chilaquiles inside bolllo its quite comon in mexico sity, we call "Guajolote" (Turkey) must likely you will find it in the small place in the corner of a barrio, or outside the Mercado or Panaderia. Also it was very Mexico City stuff, inside the country people tell us: A quien se le ocurre mezclar tortilla con pan? (who in the hell dare to combine bread and tortilla?) now it's a comon street food in many places in mexico
The better Bayless of the 2.
Love watching his videos......
I want to cook......
Don Ricardo Bayless 😎
My favorite dish. My family calls me El Chilaquil
Am watching this while working 😢!!
Love seeing this videos out of tv and into the phone. Thank you Rick and crew. Salutations
Mind blown!! 🔥🌮 🌶️
This content is great! Great job on pulling in the culture and recipes together. Cheers
I’m❤
Looks soooo gooood!
Loved it. Glad you visited very legit (and tasty!) places for Chilaquiles.
Mouth watering to see it all happen. Where is smell a vision. Somebody should invent smell a vision for computers. I've been watching Rick ever since he first aired on PBS. I'm always waiting and hope to learn more about hispanic cuisine. 👍👍👍
The real Ambassador of Mexican food!....Denle ya su pasaporte Mexicano!.
But he has one if he owns a property out there, no?
@@nohelym89 Es una expresión solamente, es como decir "Turn Mexican right now"...
chilaquiles are my ultimate comfort food.
I used to make a chilaquillas inspired egg dish at work in the microwave since I had a long commute. Sounds terrible but was so good and better than no breakfast. 😂
Season 12, I 1st became aware of your show in '01 on PBS. Thank you Rick.
Can’t wait to try the grilled swordfish mole. I heard about. 🐲🐲
You've been my greatest inspiration throughout my career chef, since the 90s when I went from being a "line cook" to being a "sous chef". I love Central American food more than any other, and your whole vibe is very simpatico. If I ever make it back to Chicago maybe you'll put me to work. Just wanted to say thanks.
Chilaquiles and Rick Bayless are the 🐐
My mouth is watering, super nice ....