Episode 1006: Artisanal Bread in the Land of Tortillas | Rick Bayless "Mexico One Plate at a Time"

In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, bread will soon rise as an important player in Mexican cuisine. She certainly has the right tools to effect change: At her bakery, Rosetta Panaderia, she crafts transcendent versions of Mexico’s classic pan de pulque (pulque bread) and sugary-topped conchas. Rick swoons over these treats and engages Reygadas in a conversation about their shared philosophies of cooking and building community. We get a sneak peak at Elena’s process for conchas before Rick teaches us his foolproof method at home. Then, it’s sandwich time: Rick visits Eno, Chef Enrique Olvera’s casual spot that serves tuna and chicken milanesa tortas in homemade bollilo rolls. Then we head back to Chicago, where Rick makes a torta at his casual spot, Xoco.
Episode Recipes
Mexican Sweet Bread: www.rickbayles...
Xoco’s Mushroom Torta: www.rickbayles...
The official Mexico: One Plate at a Time cookbook: rickbayless.sh....

[@borisstanislav4560]

A lot of people don't know that in Mexico every morning you go to the market to get fresh tortillas and french bread (bolillos) also pan dulce. Bread is a big part of the culture since the French Intervention.

[@matthewbrandon931]

Chef Elena is adorable.

[@mrpiccolo23]

19:00 Rick's mustache is on point here.

[@mrpiccolo23]

Yo I made everything from scratch for that hongos torta from the very end of the episode. It was so so delicious! Thanks for teaching this stuff Rick! Recipe went right into the cooknotebook!

[@daphnepearce9411]

Oh boy, oh boy! I've never had a torta before, but now I absolutely have to make the mushroom torta. I can already smell it! As far as making bread? Well, that's my culinary Waterloo....everything turns into a dry and tasteless flour brick. I'll be happy to buy the bread. Thanks Rick!

[@jeffforbess6802]

It’s the French method. All the same bread in different shapes, except for one. The one. The PIG!

[@ojsepulveda7433]

Hi Rick, big fan. Could you please share your source for birote Salado in Chicago? I live in Milwaukee, but will brave the distance for a proper birote. Thanks! Also, any future plans to cover the cuisine of Guadalajara?

[@irenehuereca1078]

Las mejores conchas son de bisquets Obregón panadera y restaurante , para mi sus bisquets únicos 👍👍👍👍🇲🇽🇲🇽🇲🇽🏘️🏘️

[@luluc.5820]

En todo México hay panaderías con delicioso pan dulce incluyendo conchas y bisquets, Obregon no es lo mejor de México.

[@mitchyoung93]

Pan Bimbo!

[@alro11]

was bread part of the colonization of Mexíco?

[@ValRivers]

Yes, at least wheat bread is. Although there are registers of prehispanic bread made of amaranth flour and maize flour, toasted and soaked in honey, it was eaten in holidays as day of the dead.

[@lourds3861]

No cocoa on the top of conchas,also without aniz ,it's not Mexican bread.

[@Boundlesslylit]

Nothing beats some really good glucose

[@Euripides_Panz]

Glucose is essential. Gluten is the stuff dreams are made of.

[@Love4pizza.]

San Luis Rio Colorado in the House 🤙