Episode 701: Tacos on Fire!, Rick Bayless "Mexico: One Plate at a Time"
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- Опубліковано 27 вер 2024
- “What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant, Topolobampo. “Is it crispy or soft? Grilled or griddled? Street food or taquería fare? Fast food or fine dining?”
The answer is, “all of the above … and a whole lot more.”
And to prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood seafood restaurant in trendy Condesa with the lobster tacos that inspired Rick’s Topolobampo version - succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla.
Following his nose, and the smell of smoldering charcoal and sizzling meat, Rick moves on to explore some taquerías - one renowned for its char-grilled tacos al carbon and another for pork tacos al pastor, made on a revolving vertical grill, gyros-style. Here too, it’s all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla.
But Rick’s saved his favorite underground street-food discovery for last.
Super Tacos Chupacabras is hidden away under a freeway overpass. But it’s so over-the-top, and the griddled tacos and slow-cooked toppings are so tasty and cheap, everyone from VIPs to bike messengers line up all day and all night. Back at home, Rick gets ready to throw his own “Supertacos” party with a little help from his friends.
It’s a laugh-filled, spontaneous celebration of cooking and fun, as everyone pitches in to make Tangy Tamarind Cooler and Mexican Snakebite, Tacos of Seared Scallops with Chorizo and Potatoes and Rick’s easy version of Grilled Pork Tacos al Pastor, made right on the backyard grill.
This Episode's Recipes:
- Tangy Tamarind Mexican Snakebite: www.rickbayles...
- Tacos of Seared Scallops with Chorizo and Potatoes: www.rickbayles...
- Grilled Pork Tacos al Pastor: www.rickbayles...
Please do not stop posting these videos.. every single one of them inspires me .. I learn so much and as always it's so relaxing ..☺️
I have also made quite a few of your recipes and they have turned out incredible. Ty again Rick
OMG! What a great lesson on tacos! I loved the Mexican "sushi!" You are the best!
This taco party looked especially fun. Can’t remember another episode where the guests did so much of the cooking. It really all looked delicious. The scallops were killing me.
INCREDIBLY-FABULOUS // beyond mere words! Food Incomparable // FAMILY-PRICELESS !
Mr Bayless I just love ur passion and friendly way u bring Mexico to us here in the states
Fantastic video. So wonderful to see friends cooking, eating and having fun. "Her" laugh is incredibly infectious. Thanks so much.
Super fun episode! 😊
It's amazing Skip Bayless and Rick Bayless both got to the top of their respective fields, but sad that they are estranged. Brothers should be brothers ❤
All u have to do is watch 15 min of Skip to see what a douche he is. He is despised by fellow workers. Are you blind?
"Un taquito para mi amor" hahaha I love it.
Eso es lo más mexicano que alguien le puede decir a su amada 🤭
Lived watching Rick roast his friends 😄😄😄
❤this channel 👍💯🔥
What I find interesting is Mexico City being over 7,000ft elevation. I live at 5,000ft elevation. There are some things that need to be done a bit different compared to sea level cooking.
...Is there anything in particular you noticed the restaurants in Mexico City doing differently than Chicago based restaurants? Because of the high altitude?
what happened to the dessert?
❤❤❤
Semantics can be maddening.
...corn tortilla, flour tortilla, folded, wrapped, rolled, flat? Taco, burrito?
...does not matter to me. As long as I enjoy cooking it and it ends up tasting great.
...I just enjoy trying some different flavor combos and cooking techniques.
...Tacos Al Pastor is next on my list. I don't have a vertical cooker. But I have a 22" Weber grill and a Rotisserie accessory. Going to figure out a way to make it work, but cooking it horizontally.
Semantics doesn't mean what you think it means.
@@meatgravylard
"the branch of linguistics and logic concerned with meaning."
I know exactly what semantics means. I have come across several citizens from Mexico that have called, what I think of as 'burritos', ....tacos.
...then you have some places make a 'wrap', I just call it a burrito, an open ended burrito.
...terminology can vary in cuisine across several cultures and among local variations of cuisine within a region. Just the way it is.
@@meatgravylard
...'seasoning' can be another term that varies among cooks.
...I consider 'seasoning' only to be the meaning of sodium/salt levels added to an ingredient or dish. And I consider 'spices and herbs' to be separate from 'seasoning'.
...I come across cooks, cooking shows, etc. where some cooks/chefs will say the dish is not 'seasoned'. When the dish did indeed have plenty of salt, but they meant the dish was needing more spices/herbs.
@@meatgravylard
...BBQ and Grilling are terms that end up being used interchangeably by some folks. I have come across many folks that say, "I am going to do some BBQing today". When in fact, they ended up 'grilling' some steaks.
...BBQ for me is 'low and slow' smoking type cooking. Grilling is some hot and fast cooking.
Semantics is different when you speak of things with different consistancy, texture, flavor profiles. Corn tortillas, and flour tortillas are simular cause they're both tortillas, round, and flat, but they are different, like breads are different, and used with different dishes. What was utilitarian, now becomes gourmet.
Don't try to sell a cuisine short because things look simular. Tacos included. Most of what Americans consider Mexican food, is from American fast food restaurants. You're judging a cuisine based off some knock-off imitation from your own country.
I had a Anglo guy try to be smart-azzed to me once and tell me that Mexican cuisine was ok, but, "its not gonna get any better than what it already is." Yes he was a redneck, and about as misinformed, and closed minded as anyone, but that's his opinion. And, fu***d up as it was; He can live the rest of his life chewing/dipping Skoal, and rotting his mouth out.
Point is, semantics does matter when its not actually semantics, but formulaic. But by all means, if you wanna keep thinking that "Taco Bell" crap is actually Mexican, you be my guest.
Love it. Great to see Rick having fun & cracking jokes.
What brand or what search term should I use to find a 3 tier vertical charcoal rotisserie/trompo?
🙏🙏🙏❤️
Rick and his wife deann invited 4 guests to a grilled taco party
I thought "al pastor" meant the marinated pork was cooked on the vertical spit and "adobada" meant it was grilled. Rick was using "al pastor" so wondering if these terms are used interchangeably?
Adobada means marinated, usually pork. All al pastor is adobada but not all pork adobada is al pastor.
Al pastor has to be cooked on a trompo(vertical spit), by definition. Oh, and Go Ducks.
Al pastor is the way it's cooked, either trompo or impaled in a spit. Adobada is marinated. All tacos al pastor are adobados, but not all adobada is al pastor.
Rick looks younger in this video. Love the video overall
Either Rick had some work done or he’s got a really good filter on the camera.
LOL! I think this episode is from 2009.
15 year old show
@@kingtilly The show was filmed until September 2018. This was episode 701. Not 15 years ago. At some point, he had an eye lift & some work on his skin. That’s about the time he started coloring his hair. Not that it matters. Celebrities do all sorts of things to look younger. I just made a comment because it was the first video I’ve seen after the work. I watch this show every time an episode is uploaded. Love Rick & his recipes 🥰
@@GreenWitch1 this episode is 2009, fifteen years ago.
Eye liner and hair plugs do not look good on you Mr. Bayless. THE food looks great.
To say nothing of you being a boorish oaf!
okay i have to call bs - fancy food is not a filling meal. Be real folks more beans & rice.
Tacos al Pastor. I am salivating here..... Love them.