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Thank you Sr Rick, you are an awesome chef....and it shows in ALL that you share with us...❤

Did you get robbed down there Rick?

I love this episode! These chefs are not just cooks, they're true artists! I'd be honored to eat a meal made by them. Thanks Rick!

Looks good I usually go for skirt or flap meat for my tacos

Love this video!! Enchipacas is one I need to try!

Yummy!!!😋😋😋😋Both tacos and Rick are looking good!!!😘👍

Looks great 👍🏼

This man is the most relaxing person to watch 👍

mouth watering tacos!!!

White boy tacos!!

Can't express how happy I was seeing the auto-generated captions name the wine as "Domain Synonym Brushed Goober Sphere Riesling 2006". Pretty good vintage, the Goober Sphere aught six!

Looks great!

🔥👌Y mas con un guacamole. Los mejores en México son los estilo norteños.

Steak tacos are really awesome and delicious.😋🥩 🌮😋

Good video. I know what smooth means, but what is meant by a “bright” and “mellow” Tequila?

It was in Rick’s kitchen, not a commercial kitchen, on his stovetop when he demonstrated the pablsno chicken dish.

Calidad papá 👌🏾 Looks delicious.

As a former Traeger+ user, I must say that switching to Asmoke has been a game changer. The precise temperature control of Asmoke, thanks to the FlameTech patent and dual sensors, has made my grilling experience much more consistent and enjoyable. I was always a fan of the smoky flavor imparted by wood pellets, and the various flavor options Asmoke offers has taken my grilling game to the next level. The fact that it's portable and battery-powered means I can take it on my RV trips and tailgate parties. The convenience, versatility, and superior cooking results of Asmoke are unmatched. Plus, the environmental friendliness of using recycled wood materials as fuel aligns with my lifestyle. Can't wait to experiment more with my Asmoke grill. #Asmoke

Definitely one off my favorite cooking Channel s😊🙌!

o yeahhhhhh ijust did this with onion nopal habinero serano and salsa verde oooooooooooooooooooooooooo its so good but that was a harsh habinero and my whole face is leaking and i touched my upper lip before washing my hands

The first one would be an enmolada, no? Enfrijolada, entomatada, enchilada. Cafe Tacuba looks amazing. We went to the Sanborns, in the Casa de Azulejos nearby.

Can you do a video on something besides Mexican food?

I’ve watched thousands of rick bayless videos. I found this one incredibly exciting. There’s so much new here. It’s fresh and real. Which is probably chef’s motto! I hope somebody sees this and realizes I saw all the new stuff you did here and it is brilliant.

Isn't this recipe more like tacos al vapor?

GRACIAS a'DIOS; el Respeto grandioso frente la ENCHILADA! My Mom, born-Raised Durango, Mx// Daughter, State Governor early (1920's), would gather all her Sister's family, whom; She helped to Immigrate, Legally into CA [1960's]--for a huge, Happy reunion, every--Holiday occasion! I grew-up n(70's), soCal HB surfer-kid, shuffling her pots, pans & serving the plates; to dozens of our Family visitors/guests! RICK--you're 'd'wholeEnchilada'! I'm now gathering (MY) Kids: Max,seniorNYU//Bela,grad.JohnHopkinU//--join-Dad//Topolobambo-Chicago! -Al Vega . . . they only know, CHIPOTLE! a good thing! Enchiladas--their next adventure// w/Original Chef!

Thank you.

No mames güey

So delicious! Question, where did you get the cast iron stovetop chile roaster?

Young Rick Bayless looks like a old Rob lowe😂😂

It's the window into the development process of a menu item that really made this video for me. The process geek in me is wondering how the prep/setup of the final dish is going to work out.

No cilantro? For shame, Rick! Lol

This was the most helpful & well rounded grilling video I’ve found! Thank you Rick 😊👏

Im Mexican but is not a good idea to use cast iron with tomatoe sauce to to the acidity even on a cured cast iron.

Great video. Loved the dish at the end, but I would have wanted to hear from the Hispanic chef as to what he thought would be the best wine pairing. All but him agreed on the wine. He either did not drink wine, did not taste the wine, or did not seem to be included in the final decisions. I did not see anyone in the video ask him what he thought. After all, this is Mexican inspired food that he experienced from childhood. I would like to think that he can taste things I cannot when it comes to the many cuisines of Mexico. That would go far in wine pairing.

Where can I find your stovetop pepper roaster? Thank you for a great video!❤❤

Freakin' Rick! THE MAN. THE MYTH. THE LEGEND! Amazing video!

Mexican food is different depending on what region you are in. Northern Mexico cuisine is very different from D.F. and down south

Mexico has the best food in latin America by far!

I love the way you brought the young chefs into the video

I like Enchiladas with a lot of cheese and sour cream. 😋🍛🧀🌮😋

My wife had Swiss Chard enchiladas at Frontera several years ago. It was one of the best things I have ever tasted.

I love your videos and have watched many of your videos and made some of your recipes... do you mind saying what model your blender is? I am thinking of a vitamix but there are so many models I don't know what do get, but I know I could live with your blender.

Hey y'all

Rick Bayless Frontera grill chef Richard James and former sous chef Enrique gomez former topolobampo chef Brian eniyart and wine director Jill geubsh

🎉❤

Can you use a food processor instead of a blender or will the marinade not be smooth enough?

Tri guadalajara

I don't know where this jackass eats in the US but everything he says about US Mexican food is wrong, no one does what he's saying, no one.

When using Masa, get it to the consistency of Play-Doh, then you ready to press

To much talk and not enough of demonstration! Rick learn how to multitask, good grief!