Episode 1107: Baking Up Comfort, Rick Bayless "Mexico One Plate at a Time"

David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a whirlwind tour of the peninsula. The pair of Oklahoma-born, Mexico-obsessed chefs begin their journey with a conversation in Hunucmá, where Dona Lupita serves home-cooked meals at the kitchen table of her family’s cocina económica. Though the Yucatán is not known for its bakeries, David brings us to the rustic wood-burning ovens at Panadería Liz in Merida. Then it’s back to the gorgeous kitchen at Los Dos Cooking School, where David makes a pan of buttery, indulgent hojaldras - a sweet-and-savory pastry stuffed with ham, cheese and chile and dusted with sugar. Inspired by all of the homey comfort, Rick makes a nourishing frijol con puerco and a hojaldra all his own.
Episode Recipes
Yucatecan Black Bean Dinner: www.rickbayless.com/recipe/yu...
Puff Pastry With Quince And Cheese: www.rickbayless.com/recipe/pu...
The official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...

[@toolrocks10]

Loved it when Dave said "our food" loved that, it's not foreign food, it's his.

[@jpj4961]

Can’t believe Rick’s videos don’t get more attention. You can see the work and passion that go into this. But the fans that love it really appreciate it.

[@donnacreamer4123]

Rick, You inspire me to learn more authentic recipes. I’m thoroughly enjoying your website and recipes. Thank you for teaching me new tricks!

[@sullivanspapa1505]

Me too!

[@easein]

Christ. I have fallen into a rabbit hole. And I can't get up. And it's Glorious. Thank You Mr. Bayless!

[@belamesa]

Many years of watching you.... Sneaking into your FLA Dis restaurant (to worship)... Thank YOU!!!!!

[@belamesa]

Wife and I make your Salsas/Guac 3x a week. Thank you!!!!!!!!

[@belamesa]

Just need to say Thank YOU!!!!

[@jmac3327]

RIP David Sterling.

[@paulaholdgate2995]

My jaw dropped when you recounted the beans with ham hock your mom made along with cornbread being your favorite because that was my favorite too! I specially asked for it for maybe my 12th birthday. No one else has ever said anything like that before. Amazing.

[@IndustryLeech]

My mom called these "Cowboy Beans" and we would also have them with cornbread, but also added a splash of vinegar to the beans. It was my favorite meal as a wee lad.

[@daphnepearce9411]

The Mexican style pork and beans looks extremely hearty and comforting. The hojaldra looked really interesting....kinda like a very large Mexican poptart?? :-) I'm going to try these recipes. Thanks Rick!

[@armuk]

still hoping for a refried beans video from you Rick! there isn't one on your channel currently

[@RoninDosho]

When I was a child growing up in San Antonio, Texas, my grandfather would take me to different restaurants. One of them was a Mexican restaurant called Karam's. Clearly a Lebanese, Mexican family. My first taste of Cabrito was from there. And My first lesson about Mexico's various cultural influences.

[@EricM-gm5wz]

Spanish and mesoamerica… Lebanese and other cultures introduced cooking techniques. But Mexican food is Mexican!

[@aR0ttenBANANA]

@@EricM-gm5wz the hell does that even mean? Every culture that brings something to Mexico becomes Mexican but taht doesn't take away from whatever it's roots are.

[@EricM-gm5wz]

@@aR0ttenBANANA most important contributors to Mexican culture are mesoamerican natives and the Spaniards.

[@alcazar117]

Libaneses que influenciaron en la comida Mexica, llegaron como refugiados en los 1890 y 1900s

[@br4653]

Definitely all butter pastry! I will try this recipe! Looks amazing! Thank you!

[@billmiller9145]

Spanish and Lebanese, who knew? Must get back to Yucatan

[@lindacoffin5110]

Doable!

[@br4653]

Which of your cookbooks have the recipes that you put on KZbin recently?

[@nowayride]

What is the first dish? Bistec de ???

[@cachi-7878]

@12:03, “…we have the orrejas” hahahaha! This guy thinks his Spanish is great. Plus earlier on, he talked about Yucatecan cuisine as if it were his. If that’s not cultural appropriation, I don’t know what is.

[@catherinecole3978]

As a student of Meso-American culture with a degree in archaeology, I think the use of a Chacmool in a cooking vid. borders on the bizarre. In Aztec examples of this kind of sculpture, it held a stone bowl for the hearts of sacrificial victims! That's enough to make anyone lose their appetite!

[@borisstanislav4560]

I don't think about "witches" being burned alive when eating European food, or plague ridden bodies...

[@jamesbingham4538]

If I can't find epazote at my local market, will it grow out here in the wild west of Colorado?