Rick Bayless "Mexico: One Plate at a Time" Episode 708: The Case for Quesadillas
17,492
Published 2024-06-04
In the Bazar’s shady courtyard, the delicate treats are made the traditional way from freshly ground corn masa, patted onto a massive cast-iron griddle, topped with cheese and fillings and baked to a golden finish. For a more rough-and-tumble look at the same idea, we visit Lagunilla, the city’s fantastical flea-market, where vendors turn out all kinds of mouthwatering quesadillas and other toasted-masa snacks on a griddle over a charcoal fire. Then it’s on to Paxia, a stunning fine-dining restaurant, where Rick shows us one more style of quesadilla, a cheese-filled pocket of masa that’s deep-fried to make a golden turnover. At Paxia, they serve a miniature version of these as an amuse bouche.
Across town at La Merced market, Rick checks out the classic cheeses for quesadilla-making, and picks up some requesón, the Mexican version of ricotta. It’s a fresh cheese and fresh cheeses are easy to prepare as Rick shows us by making Mexican Fresh Cheese in his Chicago kitchen. Then, he turns it into Luxurious Rustic Griddle-Baked Quesadillas for a romantic date-night dinner with his wife, Deann.
Recipes of the Episode:
- Flour Tortillas: www.rickbayless.com/recipe/flour-tortillas-2/
- Fresh Cheese: www.rickbayless.com/recipe/fresh-cheese/
- Luxurious Griddle Baked Quesadillas: www.rickbayless.com/recipe/luxurious-rustic-griddl…
All Comments (21)
-
Thank you. I love learning about Mexico and the cuisine.
-
I REALLY would love for you to put together a Culinary Tour of Mexico Tour. Every time I watch your show I just want to go to Mexico and eat all day and night at these places you feature, but I don't much like traveling alone. I'd like to have a guide.
-
Thank you for your shows!!!!!! I started watching you a few years ago and your show has helped me to relax! I am also from Oklahoma, and I pray you and your brother have made amends! I love sports and he is awesome too!
-
This is truly amazing! It's the first "One Plate at a Time" I've seen and it's incredible! I've learned so much from your videos over the years, and I regularly use your recipes. Now I need to go back and watch all the "One Plate at a Time"-videos too. I can't wait, this is going to be so much fun! Thank you for sharing your knowledge!
-
Videos are very informative and interesting. You show so much of Mexican culture and food. You look great in a suit or t-shirts and jeans❤
-
Love everything you do. I learned how to make proper flour tortillas years ago from a Oaxacan friend. Thanks for your beautiful and scrumptious recipes❤❤❤
-
Hey Rick, We really need you to come to Denver, CO and visit the "new" Casa Bonita and give an honest review. Would be fun!
-
My mouth is watering.
-
. . Fabulous, home-cooked, universal/family-favorite// quesadillas/BOOM-dBEST!
-
I was hoping to see a corn quesadilla, the deep fried kind they make like an empanada.
-
@14:50 Melody's on Reseda & Vanowen in Los Angeles used that kind of cheese on their tacos. They have the best tacos ever. Melody's is right next to a Taco Bell!
-
requeson tecnica! gracias!
-
Aww I'm gonna make time for a date night with the hubs. Thanks for the idea Chef Rick.
-
So informative ! Thank you.
-
Im going to try and make the cheese, yumm
-
salsa y tortillas miras que rico, amigos!
-
Epic brand has a lovely organic pork lard in a jar, I’ll have to try in tortillas! I started making Brian Lagerstrom’s tortillas in his quesadilla recipe, I use organic sunflower oil, the Spectrum brand, they are wonderful! Would love to see you two connect, Brian is a very nice, accomplished chef, his recipes are the most “doable” online, in other words he has a huge library of stuff you’d actually want to make! Just bought a tortilla press and the King Arthur organic masa, going to do enchiladas..can you add a minimum amount of oil to the dough for “enchilada-tortillas” rather than doing a pass through of hot oil, or is the pass through hot oil just the best way?
-
Delish!
-
Wow. 👍🏻
-
Rick, can you do a video on how you keep healthy and look so damn cool? kthanks I need to use some pork lard in my next tortillas! I just roasted a pork shoulder yesterday... wish I'd separated and saved the fat. (Well I kept it, but all the meat is cut up and soaking in it in the fridge)
