Looks absolutely delicious!

Viva Cano. Me gustan comida de Mexico.

Hola Cano ,Gentry aqui. Viva La Bamba .

That's so incorrect on how you made it, but hey if it works for you it's alright.

Bonjour. "Sorry I don't speack English but... Thank You my God"... 😉 (Je continue en français...😉). J'aime votre vidéo car c'est bien la première fois qu'un "non-français" respecte notre gastronomie Française, surtout cette recette de cuisses de grenouilles "à la provençale"... En effet, les autres ne mettent pas les tomates... Or, sans tomates... ce n'est pas un plat "à la provençale". Par contre, personnellement... je les préfère cuisinées avec du beurre (car une sauce au beurre est bien meilleure qu'à l'huile...). Mais chacun ses goûts. En tout cas merci et bonne continuation à vous. Et bonne année 2024.

Thank you for the beef recipe! Perfect for the New Year.

Hello. You didn't season them with salt and pepper?

That looks like a lot of prep work, but it also looks worth it. I'll be trying this when I get the chance!

Thank you for showing us the dish! Wonderful.

Duck your audio more!

Thank you very much, Chef. This was the best presentation if I where ever saw one. Beautiful. Peace :)

When and how do u add the bread crumbs?

𝕡𝐫ｏ𝕄ｏ𝔰𝓶 💕

Love tuning in!

👍

Looks awesome 👌 ,go José!

What did you do with the wings and bones?

Excellent! Ty!!

I’m from Mexico and you I have to say that you did it a great job 👏🏻

Thank you for sharing!

When I made clam casino I put clams in oven raw with the spead.

Wow, Rick Bayless gave you a thumbs up! Congratulations!

Yummy!

Excellent recipe and information. Thanks

Donde puedo hacer el pedido uno para hoy?

Yum! I used to crank those out back in the day! Yours looks delicious, Jose!

Uy. Millón de gracias!!!! Ojalá y logre que me quede!!!! Lo practicaré cuantas veces sea necesario pero lo voy a lograr gracias me trae muchos buenos recuerdos de Charleston y de tu restaurante!!!!

Isn't it better to steam them so they open naturally?

hola pp , vivo en tampico y me gusta mucho este platillo ,solamente le pondria un plato ovalado para servir , por el resto pues sin problemas , me lo como con tanto gusto

😍

really good explanation, thanks so much

Thank you

Extraordinary! Thanks for sharing!

Is it just the seeds that you made in charcoal? Or is also a chili?

Perfect! Thanks

Biuriful!

Gracias por este tutorial. La autenticidad es la perfección.

What was the Oven temp and for how long is it in the oven for?

Followed all instructions except used crimini mushrooms, beef stock and no marrow. Beautiful and so delicious! I made my own pate with chicken livers instead of foie gras and it was perfect! Thank you, Pepe Cano!

Looks soo good! I love these Oaxaca Tamales and will try making some

I'm sorry but burning the food into charcoal?....is a big NO. Burnt food cause stomach cancer.

thank you very much for this whole duck recipe. this is actually the first time my very picky wife, who i love dearly, asked for more. thank you very, very much.

I'm cooking the appetizers for a get together in remembrance of a close friend of mine. His widow said that she loves oysters, so I'm going to make these. Do you have any other favorite hor d' oeuvre? Thank you for all the great recipes.

I enjoyed watching this.

I have to make these for my son. Thank you!

If you put the fatback in the freezer for an hour, it's easier to slice thinly.

Perfecto! In the early eighties, I cooked at a fine-dining French/Northern Italian restaurant in Palos Verdes. Many of your recipes are almost exactly as I remember them. Thank you, kindly.

I am absolutely blown away by your attention to detail and the purist's approach to recipes. I'm subscribed.

Outstanding! Thank you so much for your attention to detail.

omg tysm im a young cook ( 11) and I made this is was amazing thanks !!