Rick Bayless "Mexico: One Plate at a Time" Episode 810: Mexican Microbrews & Pub Fare
14,178
Published 2024-03-19
Recipes of the Episode
Warm Clam Ceviche: www.rickbayless.com/recipe/warm-clam-ceviche/
Roasted Tomatillo Salsa: www.rickbayless.com/recipe/roasted-tomatillo-salsa…
Salsa Verde Pizza with Goat Cheese and Bacon: www.rickbayless.com/recipe/salsa-verde-pizza-with-…
All Comments (17)
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Please continue your vids Rick ... they have been healing in many ways .. you're fantastic ❤❤❤
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I appreciate your down to earth attitude over the years airing Mexico One Plate at a Time!!!
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Rick, Please make your next show all about Tortas Ahogadas. This is a sandwich (torta) popular in the Altos de Jalisco regions around Guadalajara. It's created with delicious pork carnitas meat placed into a bun similar to a bolillo but not a bolillo in that it's got a cruncher crust like a bagguete. This bread is local to the mountains of Jalisco. Once the torta is ready, then it is drowned (ahogadas) in a delicious tomato based broth. Served with an array of topping like chopped cabbage, marinated red onions, and salsas.
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Bohemia oscura is the best macro beet in Mexico!!
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Mexican food + Beer = ❤️❤️❤️❤️
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Ever since I found out you were skips brother I have been a subscriber and tbh I see myself watching your show more often than his because I guess food to me is more relatable than sports haha
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By the way you got an awesome channel thank you
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That tortilla soup was the bomb
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Love this 🥰
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Chef, I seen your interview on Fox Chicago. Happy You Day! 😂 They said you're working on books 10 and 11! When are you hoping to release them?
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You should try your hand at beer making! It’s easy & the best part is you made it yourself 😊
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👏👏👏👏
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Fantastic music! But I’m allergic to shellfish so….
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🙏🙏🙏❤️
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💯👍👍👍💯💯👍👍👍💯💯💯
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This must be old material, Ultramarino closed on early 2021 due to the pandemic, it is now an awful bar for simple minded locals (called "Nerida").