is it in Chris Morroco's contract that he must appear in the background of every single BA video, or does he in fact live in the BA kitchen, which is why he was having breakfast there? or both?
I think it's because he seems to prefer his work station for his desk instead of having a proper desk in another part of the building so he ends up spending most of his day in the kitchen. I don't ever see anyone else ever on a laptop camped out on a work station so I have to assume its a Morocco specialty.
In el Salvador the best pupusas are made on a clay stove (comal de loza) under wood fire often with manteca (shortening) and have more quesillo - the quesillo leaks out and forms a cheese crust which is the ultimate trademark of authenticity. Much like a neapolitan pizza - pupusas are good but authentic pupusas are an artform.
this is what i thought too!! when he started patching them up i was like ???? don’t you want the yummy fried bits ???? my mom and grandma make them with chicharron and quesillo and the pieces exposed to the comal are the BEST PART
Made my mouth water I went a few months ago to Izalco in El Salvador and tried comal pupusas and my taste buds were blown away by how good it was!love pupusas!!!!!!
Your description is the best one about how pupusas are made, although the pupusas this guy made looked ok in the end, the process to make them is so much more simple.
completely agree. I find that I like about 3 oz of cheese in mine. The cheese HAS to come out and you patch the outside WITH the cheese as it gets harder. What kind of cheese is authentic? he didnt mention it really...
thank you for this video. As a Salvadoran, I love papusas. I grew up eating my grandpa's, and he promised he would give me his recipe. He died last week so he didn't have the chance. I hope this video helps me with my grief and can help me continue what he started. 😢🙂
Ayyy! Nicaraguan and Ecuadorian. I LOVE pupusas but yeah, they look super intimidating to make. This video, however, made them seem very manageable. I might try one of these days!
Love the latinoamerican representation Rick and Gaby are giving to the channel recently. I may not be a Salvadoran but as a Honduran I also grew up eating pupusas and I looove them.
This week has had the most Chris Morocco personality developments than ever - velociraptor #5, racing around on a wheeled chair, "not gonna make me a damned after school special".
Other fillings for pupusas: -Cheese and garlic -Cheese and mushroom -Chesse and ayote (green pumpkin) -Revuelta (Cheese, beans and fried pork) The variety of fillings are endless!!!!
@@kingbuzzo8703 depending on who you ask, "chicharron" can simply mean pork rinds, but it can also mean pork rinds prepared with salsa. In this case, Andres probably means the latter since dry pork rinds will break your pupusa.
Even without the painted nails, he has really beautiful hands. As someone that also works with their hands, my hands never look that hydrated and elegant!
My grandma is Salvadorean, she loves making pupusas, she adds flor de izote to her cheese and she also stuffs some with chicken (in addition to the refried beans paste)... she also makes her own encurtido sometimes with baby onions (when she makes me pupusas, mine only have cheese, because i do not like beans lol) thank you for sharing the pupusas recipe
Yeah- I think it's a first world thing 😆😆... boullionnis such a huge part in my culture and others for cooking... when you have limited resources, you use what you can 😉. She should compare it to the Italian custom of using the hard rind of parmesan or Romano cheese in soups for flavour 😊
@zephyra For me, it's not really sharp, as the aromatics in soup are usually stronger - I find that it adds salt (yum), and a depth of flavour to vegetarian soups. It needs a nice long slow simmer though. And considering the fact that I was throwing them out before hand, it's upcycling at it's best!
I love how in these professional cooking/demonstration kitchen videos you never see a dish washed (or a dish washer). Obviously that's not what people come here looking for, but there must be a tremendous staff doing the dirty work behind these people!
This video is great! My favorite thing about pupusas is that everyone has their own unique way of eating them. I pull the two sides apart to expose the hot filling, pile on the salsa and curtido and eat it like a stuffed sandwich 🤤
I went to El Salvador 9 years ago and I've been craving good pupusas ever since. It was for a mission trip, we slept on the floor of a church up in the mountains for a week and the pastor's wife cooked for us and it was some of the best foods I've ever tasted. We had pupusas and salsa, goat meatballs and rice, tamales. We stayed at a base for the first few days and went to a resort the last day and the food there was mediocre at best, but that authentic cooking was heaven.
Original pupusas made in olocuilta, El Salvador are made from rice flour and way more cheese! Sometimes they add pork chicharrón. Corn flour pupusas is just a variation of the original traditional pupusa
For the vegetable part we make repollo. Which is basically lettuce, carrots, cauliflower, jalapeños(optional). And we pickle them with vinegar and salt for 24. And we put that on top of the pupusa with salsa rojo.
Cheese content if rather low there, though to be fair I've never been a huge fan of pupusas de frijol. I very much prefer the chicharron con queso or the more traditional queso con loroco. Big props for going with the red curtido, that is always the best one. lastly its a pet peev of mine but its Salvadoran not Salvadorian, there is no "i".
I'm Salvadoran and I am sooo intimidated to make pupusas! This instructional video is exactly what I needed to actually try and make them. I wish the recipe for the curtido and the salsa were included too...
im my family we make pupusas pretty often, just make the beans a little more firm, and dont mix the beans with the cheese ("quesillo"), just put them separatly in the masa, that way you can have part of just cheese and part of the mix of beans and cheese, you can be a little more rough with the masa when you are giving the final shape ("tortillando"), the salsa is more forgiving of what you'd expect, put a little of oil in a pan throw some onions, tomatoes and some green pepers ("jalapeños if you want it a little hot"), put water when the tomatoes have enough color fill with water in order to submerge all tomatoes, pass to the blender, and put them to boil, easy as that, as you know the salsa must be more liquid. the most difficult part is shaping of the pupusas, good luck :)
Every time I see someone doing pupusas, I click immediately and I feel disappointed of the dish. However, this video made my day. The recipe is on point and all the tips and instructions too. As Salvadorean, I must say that this is definitely a real pupusa recipe. And the curtido looks really good! Good job Rick!
Rick: I'm going to lube up my hands Also Rick: You wanna take the ball, kinda gently roll Me, not really paying attention the last 30 seconds or so: ....you wHAT
as a guanaca, this makes me so happy. you made it with red beans which is true. it's a normal type of bean we use! (but made fresh is sooo much better!) the onion though threw me off.. lol the masa.. my ancestors are rolling over their grave. salt on the masa? Stand mixer? and the salsa!!!??? it's not usually a puree.. but i do love the fact that you are trying to make it. lol would love to have a salvadorena show you how to pupusear. it's amazing
I am impressed! Don't know much about Rick or his background but you've pretty much shared a pupusa de frijole con queso recipe, without mixing in inaccurate things!! 🤩 I'm very happy and feel you did a great job! Even the oil and water trick! 👍👍 For those who are interested our salsa isn't fried or spicy. It's basically tomatoes and yes the bouillon thing is very true lol. Our curtido uses pineapple vinegar. I've never seen any ladies in my family ferment the cabbage though and we typically use the green cabbage and a few dried Chile de arbol not jalapeños. With that said my Mexican husband prefers spicy Mexican style salsa on his pupusas so all of that is optional and up to you. If you've never had a pupusa, I really hope you try it.
is it in Chris Morroco's contract that he must appear in the background of every single BA video, or does he in fact live in the BA kitchen, which is why he was having breakfast there? or both?
Why not both! :D
Lots of people have breakfast at work. I prefer a brunch over breakfast and lunch, so I of course had my brunch at work for all my working years... 😊
I think it's because he seems to prefer his work station for his desk instead of having a proper desk in another part of the building so he ends up spending most of his day in the kitchen. I don't ever see anyone else ever on a laptop camped out on a work station so I have to assume its a Morocco specialty.
😂
There's a secret door in the back of the walk in that leads to the studio that Morocco and Brad share.
In el Salvador the best pupusas are made on a clay stove (comal de loza) under wood fire often with manteca (shortening) and have more quesillo - the quesillo leaks out and forms a cheese crust which is the ultimate trademark of authenticity. Much like a neapolitan pizza - pupusas are good but authentic pupusas are an artform.
this is what i thought too!! when he started patching them up i was like ???? don’t you want the yummy fried bits ???? my mom and grandma make them with chicharron and quesillo and the pieces exposed to the comal are the BEST PART
Made my mouth water I went a few months ago to Izalco in El Salvador and tried comal pupusas and my taste buds were blown away by how good it was!love pupusas!!!!!!
Your description is the best one about how pupusas are made, although the pupusas this guy made looked ok in the end, the process to make them is so much more simple.
completely agree. I find that I like about 3 oz of cheese in mine. The cheese HAS to come out and you patch the outside WITH the cheese as it gets harder. What kind of cheese is authentic? he didnt mention it really...
@@_Beezul quesillo salvadoreño is the right type of cheese. You can sometimes find it in Latino supermarkets in the States
My mom: Mija you are burning the onions
Me: correction, i am CHARRING the onions
*chanclazo* jaja
@@Ambir91 only the real ones know that's wassup😂😂😪
@M A we've cracked the code💀💀
AHAHAHHHAHA I AM CRYING- I JUST- TAMBIÉN 😭
I hope she beats you for awnsering her like that ❤
"I'm not that affected by heat"
Such a subtle but deep flex
thank you for this video. As a Salvadoran, I love papusas. I grew up eating my grandpa's, and he promised he would give me his recipe. He died last week so he didn't have the chance. I hope this video helps me with my grief and can help me continue what he started. 😢🙂
Rip for your Granpa
I’m sorry for your loss.. but curly has a pupusa recipe too!
How are you Salvadoran and you call them ‘papusas’ ????? It’s pUpusa! With a ‘u’…not an ‘a’!! Geez!
Lol Rick sounds like such an abuela worrying about how thin Chris is
My Jewish bubbe can relate
My Trinidadian nana and auntie get on me about my weight every time I see them
i thoguht they were gonna throw hands
ayy mijo
Then after eating all that food he'll be called gordo and judged for eating a that food.
Literally gasped when I saw this video on my feed. Pupusas are one of my top 5 favorite foods so I NEEDED this recipe in my life.
Busca una receta autentica, esta se ve bonita pero no sirve. En serio, no chicharron or if you are vegan, at least loroco.
My feeling too! I gasped! :)
🇸🇻
The Fillmore Edit same!!!
corduroy99 De acuerdo. I can't believe he left out the chicharron and loroco. Also his pupusa forming technique is pretty bad.
Other things to put in pupusas:
Just cheese
Dried pork (chicharon)
loroco too
my ma makes it with cheese and zucchini
Yes, my fav!
Are canned refried beans okay to use in a pinch?
Queso con loroco❤
My ma makes some with beans and cheese then layers like sopes with chorizo and potato sometimes
Omg omg I love this so much it’s so rare for me to find a video about food from El Salvador anyone else Hispanic here
yup, something I'm eating a lot of right now for lunch and dinner, currently in El Salvador for vacation :) !
Honduran here!
Salvadorian here! There’s also casamiento which is rice and beans fried together it taste so good with fried Plantain
Ayyy! Nicaraguan and Ecuadorian. I LOVE pupusas but yeah, they look super intimidating to make. This video, however, made them seem very manageable. I might try one of these days!
Fr this the first one all the other ones wack because they only got like 1k views but at least i can rest in peace that people know about us
Thank you for representing us! Should've made revueltas though but I ain't mad! 🇸🇻🇸🇻🇸🇻
Love the latinoamerican representation Rick and Gaby are giving to the channel recently. I may not be a Salvadoran but as a Honduran I also grew up eating pupusas and I looove them.
Gaby is Armenian not Latina FYI
Argentinian*
This week has had the most Chris Morocco personality developments than ever - velociraptor #5, racing around on a wheeled chair, "not gonna make me a damned after school special".
I'm disappointed Chris didn't get a pupusa on camera!
LOL same!!!
I was looking at the time, wondering when Chris would get his.
I was wondering the same thing! Usually when there is food being made, there is a swarm of like 20 people wanting to taste it. Not this time.....huh?
mrbear1302 it appears like it’s pretty early in the day there where most of the time it seems like most people are hanging out there later
@@millennialstray4215 I count 11 different people multiple times during the filming.....
I love Rick’s proud-face-look when he was tearing the pupusas ❤️ love you rick ❤️❤️❤️❤️
watched this with my Salvadorian mother and she is happy to see this video! she's happy to see out food be shared with others 💜 thank you Rick!
I love Rick so much, I just vibe with his energy so much. What a king
As a Salvadorean reading “Fried Corn Fritters” made me LMAOOOO.
A tortilla that has filling
omfg sAME
"salsa roja" Sir that is recado
I’ve NEVER described it like that.
THOUGHT I WAS THE ONLY ONE
This upload schedule is giving me LIFE....and making me hungry!
sometimes you want the dough to kinda break so that the cheese will pop out and burn it would turn black crispy and 😩🤤
Yesssssssssssss
Exactly 🤤 those ones with the cheese popping out are the beesst. I prefer it over the, “perfect,” looking ones.
"Slightly fermented spicy slaw" *Brad Leone has entered the chat*
our brave warriors, going in with their pot lid shields 😍
when will they return home from the war 😔😔
SPARTANS PREPARE FOR GLORY!!!
Evacuate the city, engage all defenses, and get this man a pot lid!
Que muchachos mas valientes
Other fillings for pupusas:
-Cheese and garlic
-Cheese and mushroom
-Chesse and ayote (green pumpkin)
-Revuelta (Cheese, beans and fried pork)
The variety of fillings are endless!!!!
Natalia Giraldo u ever had with spinach? So good
Loroco and cheese
chorizoooo
Green pumpkin?
Cheese and Loroco!
Y pues adonde están mis Salvadoreños? 💙💙💙🇸🇻🇸🇻🇸🇻
La verdad no sabe mucho de como aser hace las pupusas. Pero el intento se le da crédito
Tico aca jaja de metido! Pero sus pupusas son deliciosas!
Fueron a comer pupusas autenticas al carrito de afuera. ;)
🙋🙋🙋
Here cause of my Dad, honestly alot of us are luck to be alive, since are parents had it ruff with the whole Army recruiting kids.
Actually I think in his ways he did a good job making a pupusa. Much better than others videos of foreign chefs.
I’m distracted by how pretty Rick’s hands are. 🥺
Really, it really is a distraction, I wanted to see this in full but couldn't.
im distracted by how pretty his everything is
ainanor wait, I’m confused now, what?
I literally came looking for this comment
@ainanor
no, Rick and many other men today aren't afraid to wear nail polish or make up. it has nothing to do with gender, or sexuality.
you and gaby should make a video together
jonatan vidal Argentinian food is not like salvadorean food though... very different, but it‘ be interesting to see what comes out of it.
What about Rick & Chris? 😀
They need a Central and South American traveling cooking vacation! Get on it, BA!
Yaaaaaas 👏🏻I👏🏻AM👏🏻HERE👏🏻FOR👏🏻THIS👏🏻!
Latino pride
YAAASSSS PLEASE
Brad saying that Chris is a growing boy was everything HAHAHAHAH
Pupusas: hot pocketing before hot pockets existed 😉
🙌🇸🇻🔥
I don't know when they decided to replace old Chris with a revamped, sailor-mouthed Chris but in the words of Brad Leone... "I couldn't be happier."
Does anyone else's mom keep a jar of that chicken boulion in their cabinet 😂😂 literally add it to everything
yessss
😂 I've convinced her to knock it off. That bottle of knorr contains more than simple herbs and spices.
EVERYTHING. Unless she's using the beef or the chicken tomatoes one.
Bunny Cross we used to have the jar but honestly havent seen one in like 8 years
No I would be mad if she did that. But sazon yes she has that always, that and adobo.
You can put chicharron(fried pork) and they are even better!
🐖🐖🐖🐖🐖
Andres you askin to put on weight
@@Ang3lBag3l Yeah why not? jaja
I always thought that chicharron was friend pork skin (much like an American pork rind) not meat.
@@kingbuzzo8703 depending on who you ask, "chicharron" can simply mean pork rinds, but it can also mean pork rinds prepared with salsa. In this case, Andres probably means the latter since dry pork rinds will break your pupusa.
Rick is the abuela we all need
some say Chris Morocco is still eating that breakfast sandwich to this day
CatManDude 😂😂😂😂😂😂😂😂🤣
🤷🏻♀️
Love seeing our amazing food become more mainstream. Orgullosamente Salvadoreña! 😊💃🏽
Even without the painted nails, he has really beautiful hands. As someone that also works with their hands, my hands never look that hydrated and elegant!
Nothing to do with the recipe (which, by the way was amazing!) but he has beautiful hands!
Agreed
Rocio Lucero I’m mesmerized by how incredible his hands look. I can barely focus on anything else!
i was just going to comment this! haha glad to see i'm not the only one who noticed.
this is not how you make pupusas your better off loking up authentic pupusa recepies
I just wish he chose a less ugly color
I’m from El Salvador!!! So glad you made this and that the editor in chief really likes them too!! Salvadoran pride 🇸🇻🇸🇻🇸🇻
You know, this is nice and all, but when can we expect the first episode of "It's DEAD!" with Gaby?
i am LIVING for his nail color
Disgusting
That blue looks AMAZING on him-I’m loving this trend of guys doing super colorful nails
OMG i've been watching ba for so long and if fills me with so much joy to see the flagship dish of my country finally in here
Puro orgullo salvadoreño
I want that phone case
Chris wanted to eat Pupusas yet there was no footage of him actually eating it
It looks so COMICal
When I saw him use the ice cream scooper for the masa:
👁⭕️👁
Jaime Melendez Developing this recipe
I don't have the faintest idea what those arcane glyphs are meant to indicate.
@@bismuthcrystal9658 Maybe his 3rd eye is craving Samosas instead. :D
THEIR NAILS ARE GORGEOUS.
okay but the real question is where does Rick get his shirts? (asking for a friend)
When this dude has better nails than I've EVER had in my life. I love it.
Anyone else think “fried corn fritter” is not the right way to describe it?
They're not fried at all. The light oil is just so they don't stick.
Yeah i was like wtf thats white speak
@@tj843 I dont think hes white
@@tj843 also if it has oil and is in a pan its fried.
A lot of websites describe them as fried.
Thank you for showing Pupusas some love!!! 🇸🇻🇸🇻🇸🇻 Rice flour Pupusas are also delicious and they're famous here in El Salvador too
Chris's look of judgment at 10:02 when Rick says "nicely lubed up" 😭😭😭
Does Rick not have the most beautiful hands in the world? I’m in love 😍
Right? Even without the amazing nails, his hands are gorgeous.
He must be a hand model! So beautiful and so graceful too
Disgusting
Dominant Persona dude, chill out, it’s just nails. They look great
"fried corn fritters" is just about the most white washed thing they could have possibly called pupusas. lmao
I'm sayinggg
I thought they tasted like pancakes lol
Whitewashing our latin culture
I’m craving pupusas now 😭🤤 pork and cheese are my favorite
Should have made the chicharrón ones. A lot more work, but the outcome is immaculate.
Esteban Ramírez been dying to find a good recipe online
I'm from Honduras but Salvadorans ayeeeeeee what's up
bro they gotta do baleadas!!!
@@zanate4757 yes yes yesss
Honduran here🙋♀️🇭🇳
Honduras gang.
@@zanate4757 only if they bring in a honduran chef or smt
THIS MAKES SO HAPPY TO SEE MORE SALVADORAN REPRESENTATION!!
My grandma is Salvadorean, she loves making pupusas, she adds flor de izote to her cheese and she also stuffs some with chicken (in addition to the refried beans paste)... she also makes her own encurtido sometimes with baby onions (when she makes me pupusas, mine only have cheese, because i do not like beans lol) thank you for sharing the pupusas recipe
THE TIMING! I was recently planning to learn to make these to surprise my mom. I feel so represented by Rick! Salvadorian AND a marvel fan ❤❤🇸🇻
*_"The BOUILLON!"_* @7:05 😂😂 Oh Molly.
Yeah- I think it's a first world thing 😆😆... boullionnis such a huge part in my culture and others for cooking... when you have limited resources, you use what you can 😉. She should compare it to the Italian custom of using the hard rind of parmesan or Romano cheese in soups for flavour 😊
@zephyra For me, it's not really sharp, as the aromatics in soup are usually stronger - I find that it adds salt (yum), and a depth of flavour to vegetarian soups. It needs a nice long slow simmer though. And considering the fact that I was throwing them out before hand, it's upcycling at it's best!
She sounds like carla for that moment
Rick has such beautiful hands!!
Chris really has been in almost every single BA video. He's the resident prop at this point
I love how in these professional cooking/demonstration kitchen videos you never see a dish washed (or a dish washer). Obviously that's not what people come here looking for, but there must be a tremendous staff doing the dirty work behind these people!
Wait, where’s our awesome opening from the last Rick video???
At least he’s not eating the pupusas with a fork and knife.
spill all that tea
Right!!? As a Salvadorian my family would be make fun at me.
This needed to be said!
@Lieutenant K omg stop! hahahah
Whoops. I am Salvi and I use utensils...oh well...
For those who mispronounce it, it’s POO-POO-SAHS, it’s a Nahuatl (Indigenous) word!!! But I loved this though. I FEEL SO PROUD TO BE SALVADORAN!!! ♥️
This video is great! My favorite thing about pupusas is that everyone has their own unique way of eating them. I pull the two sides apart to expose the hot filling, pile on the salsa and curtido and eat it like a stuffed sandwich 🤤
I layer the top with curtido and salsa and fold it over like a stuffed taco
I demand to know Rick's skincare routine.
I think we saw it. A bowl of water and vegetable oil.
It’s called being Hispanic. My husband and my kids have the most beautiful skin.
Lube
Gaby’s space buns yay. I love Latin cooking. Now I’m hungry.
I DO use a lid as a shield!!! I'm so glad to know professionals do it too and it's not just me being a wuss lol
Rick could be a hand model, every time I watch him cook I can't stop watching his hands.
I went to El Salvador 9 years ago and I've been craving good pupusas ever since. It was for a mission trip, we slept on the floor of a church up in the mountains for a week and the pastor's wife cooked for us and it was some of the best foods I've ever tasted. We had pupusas and salsa, goat meatballs and rice, tamales. We stayed at a base for the first few days and went to a resort the last day and the food there was mediocre at best, but that authentic cooking was heaven.
I love how he uses a pot lid to shield himself instead of just buttoning up his shirt. Fashion king!
Nothing beats a true Salvadereño Pupusas. Proud Salvadereño/American here
That “oh yeah” scared me.
(Am i the only one that got scared? Lmao)
Also reminded me of tasty’s “oh yes” hahaha
It kind of freaked me out too!
Living in northern Virginia, there are so many local pupuserias around and it's amazinggg
I wish that was the case in Kentucky. Sometimes i miss L.A. lol
Original pupusas made in olocuilta, El Salvador are made from rice flour and way more cheese! Sometimes they add pork chicharrón. Corn flour pupusas is just a variation of the original traditional pupusa
For the vegetable part we make repollo. Which is basically lettuce, carrots, cauliflower, jalapeños(optional). And we pickle them with vinegar and salt for 24. And we put that on top of the pupusa with salsa rojo.
Starting the Summer Solstice off right today with my amazing Rick ❤️
Cheese content if rather low there, though to be fair I've never been a huge fan of pupusas de frijol. I very much prefer the chicharron con queso or the more traditional queso con loroco. Big props for going with the red curtido, that is always the best one.
lastly its a pet peev of mine but its Salvadoran not Salvadorian, there is no "i".
7:57 "now we're gonna make our lube"
Asian LOL I through I misheard him until he said it 3 more times
Make sure your nicely lubed up
I literally died 💀😂
To lube the balls
Hello Goodbye Bruh. 💀😂😂😂
As a avid BA watcher and a Salvadoreño I was waiting for this video since Day One!
Mad respect for burning the onions before adding the beans. There's something magical about infusing the aroma of an onion into the oil❤️❤️
Im Salvadorean and clicked on this so fast
Ayla me too jajajajaja
ayyy we're out here!
SAME!
me tooo im drooling, if only he put pork to make revueltas
I'm not, but I love the food and I'm so happy to see it get love on BA!!!!!! 😍😍😍😍
I'm Salvadoran and I am sooo intimidated to make pupusas! This instructional video is exactly what I needed to actually try and make them. I wish the recipe for the curtido and the salsa were included too...
im my family we make pupusas pretty often, just make the beans a little more firm, and dont mix the beans with the cheese ("quesillo"), just put them separatly in the masa, that way you can have part of just cheese and part of the mix of beans and cheese, you can be a little more rough with the masa when you are giving the final shape ("tortillando"), the salsa is more forgiving of what you'd expect, put a little of oil in a pan throw some onions, tomatoes and some green pepers ("jalapeños if you want it a little hot"), put water when the tomatoes have enough color fill with water in order to submerge all tomatoes, pass to the blender, and put them to boil, easy as that, as you know the salsa must be more liquid.
the most difficult part is shaping of the pupusas, good luck :)
Stephanie Jimenez you can get a better video to actually know how to cook pupusas.
Donde está mis salvadoreños? ❤️🇸🇻
Chupas
I love that everyone has time in the spotlight and their personalities are the extra ingredient in the food.
Every time I see someone doing pupusas, I click immediately and I feel disappointed of the dish. However, this video made my day. The recipe is on point and all the tips and instructions too. As Salvadorean, I must say that this is definitely a real pupusa recipe. And the curtido looks really good! Good job Rick!
Rick and his beautiful nails can say Umami as many damn times as he needs to!!! Love you Rick, thank you for the beautiful recipe!!!
Rick: I'm going to lube up my hands
Also Rick: You wanna take the ball, kinda gently roll
Me, not really paying attention the last 30 seconds or so: ....you wHAT
LMAOOOOO
Yeppers, that's what he said!
For packing that brown stuff in the crevice.
WTF
We need more videos with Rick!
This is the only video where I actually enjoyed reading the comments
I love how every chef has a different style apron
Who else loves Rick's nails.
*Sees Rick’s awesome nails, Looks down at my own and immediately thought of the, “my nail beds suck!” Reference from “Mean Girls” 😂
*U M A M I P O L I C E*
O P E N U P
as a guanaca, this makes me so happy. you made it with red beans which is true. it's a normal type of bean we use! (but made fresh is sooo much better!) the onion though threw me off.. lol the masa.. my ancestors are rolling over their grave. salt on the masa? Stand mixer? and the salsa!!!??? it's not usually a puree.. but i do love the fact that you are trying to make it. lol would love to have a salvadorena show you how to pupusear. it's amazing
Rick seems to be the most professional in the test kitchen by far. Need more of him
Love Pupusas but I always get them with chicharron y queso.
Omg omg omg... one of my most favourite foods! Yes Rick! Big up El Salvador!
Legit one of my favorite things to eat, especially when plastered. This is my drunk food.
I am impressed! Don't know much about Rick or his background but you've pretty much shared a pupusa de frijole con queso recipe, without mixing in inaccurate things!! 🤩 I'm very happy and feel you did a great job! Even the oil and water trick! 👍👍
For those who are interested our salsa isn't fried or spicy. It's basically tomatoes and yes the bouillon thing is very true lol. Our curtido uses pineapple vinegar. I've never seen any ladies in my family ferment the cabbage though and we typically use the green cabbage and a few dried Chile de arbol not jalapeños.
With that said my Mexican husband prefers spicy Mexican style salsa on his pupusas so all of that is optional and up to you. If you've never had a pupusa, I really hope you try it.
Rick has a very flamboyant look but such a chill personality! Love the guy and his recipes!