Driven to Madness by an Unidentified Black Liquid

The key ingredient in ceviche negro is called "recado negro" or "chilmole", and the good news is that you don't have to make your own. The store-bought condiment is shelf-stable, smokey, and deeply spiced. Normally when it comes to something like this, I'd rather point people towards an expert than present myself as one, but I was completely unable to find a recipe for this dish online, except for one promotional video in Spanish.
🔗 Chilmole Recipe : los-dos.com/wp-content/upload...
🔗 Recado Negro Information: honest-food.net/recado-negro-...
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[@internetshaquille]

Someone named Alex on instagram just DM'd me this Etsy link to a homemade recado negro that's a little cheaper and made in California. I haven't tried it, but it's worth sharing. Thank you Alex! www.etsy.com/listing/1163921335/recado-negro-condimento-yucateco

[@rjshron]

Thank you Alex!

[@alexkanegawa390]

wow now I wish I had a soundcloud to drop here

[@myaworrell6400]

Thank you Alex!

[@joela6635]

Ordered some I don’t have a comparison but will let you know! Thanks!

[@delascroix]

Thank you for the link, made the process 10x easier!

[@American5585]

Thanks for clarifying the toughness of getting the ingredient. Josh weisseman would just throw that ingredient in your face and moved on by saying no substitutes or I will be angry

[@NigelGrab]

Yep that guy is actively making home cooking look intimidating

[@callen3570]

@@NigelGrab I agree that in some ways he can be a bit of a gatekeeper. However, his videos actually got me to make Tikka Masala and Tom Yum which I have always struggled to find an easy to follow English guide for. Shaq wins though, love his approach to food.

[@vinstinct]

I hate his videos so much. Way too close up on his face, and too much of his butt, and he seems so pompous.

[@CherryScout]

I'm glad I'm not the only one who finds his pretentious attitude and food philosophy majorly off-putting. Plus, he always has weirdly horny humor.

[@American5585]

@@CherryScout well I loved to watch him when he was humble, starting in his own house sharing his knowledge. Now his channel is just same joke and video template with high production and different recipes every 2 days. None of the creativity involved just a sure money making machine. Channel will eventually become lame to everyone and will die within 2-3 years

[@CookingWithCas]

Kinda unbelievable that you'd actually talk about how the dish was formed and evolved over time through the years. You've changed.

[@internetshaquille]

It took me 105 hours but I have changed

[@user-ov2fc5sd1e]

Starting to be more like that Italian American home cook guy on KZbin

[@viralgayguy]

@@internetshaquille Is this why you deleted your tweets bullying Ragusea? ;)

[@2GoatsInATrenchCoat]

@@viralgayguy it's funny because I've been subscribed to both Net Shaq and Ragusea for years, but their channels just serve complete different purposes. both styles are valid imo Edit: also just wanna say that, even though he's changed, this video is still only 6 minutes long lmao, and under 5 minutes without the ad. Net Shaq has changed in a way that's still true to his original promise of No MF Bullshit

[@fakename287]

@@2GoatsInATrenchCoat yeah, maybe if this ingredient didn't turn out to be so hard to find the video would've been under 2 minutes, the true netshaq way

[@AndresMartinez-fk6cj]

I live in Mérida, Yucatán. I've eaten everything recado negro related. You should try making relleno negro. Side note: I actually went to high school with El Yucateco owner's son. Crazy to think how far the brand has gone

[@internetshaquille]

it's one of those brands that i've never really paid much mind to until something finally reveals that it's ALWAYS in my pantry

[@Simon-xj8hc]

I loved the taqueria La Lupita in the market hall. And indeed the relleno negro is amazing! Merida is such a nice city, greetings from Holland :)

[@naurrr]

it's been about a decade since I visited Mérida, but it was one of the coolest places I've traveled. people were super friendly and the food was amazing, and there's a lot of incredible old architecture. food from the Yucatan is awesome and so unique.

[@ascoria980]

Da tu tanda né

[@VinhTheKitchen]

This was more than a "finding the recipe for that thing I ate." This was a journey of self discovery and growth.

[@kurtpeterson9881]

I made this from scratch recado negro a few years ago because the process sounded insane. "Take all of these ingredients and burn them. Then make a paste out of it!". I didn't believe it was going to be good until I make tacos with it. Best tacos I've ever had, hands down. Netshaq does a great job of explaining the flavor profile. It's something very special.

[@mogator808]

Turning the ad read into a burn was an inspired move

[@byroat]

impressed with the effort and research put into trying to figure this out

[@internetshaquille]

The flavor was THAT engrossing

[@ambrospike2]

Yeah I'm gonna buy the ingredients and make it

[@falxie_]

The title just sounds like the United States in a nutshell

[@hempriy6760]

I just think every video you make is so thoughtful! I've never met you, but I always feel very thought of, cared for, and like my time is cherished every single time you post, and that's really special. Thank you!

[@gandjusks]

I did the exact same thing 4 months ago with taro milk tea to find out in the Google rabbithole that it's not really taro and the "taro flavor" I was looking for was really ube/purple yam and makopuno sport (coconut). Nice to meet a fellow overachiever.

[@BradGreer]

While it may not be "on brand" for the channel, I definitely enjoyed the obscure ingredient deep dive and wouldn't mind seeing it again, as occasionally as the relatively infrequent opportunity arises.

[@BigBoobsMcGoo]

Now you've got me wondering if my buddies family south of the border could be used to source some recado negro minus the extraneous shipping. You certainly talk it up enough I want to give it a taste. Thanks for posting, I discovered you last night and I am stoked that I have so much new khantent to binge.

[@internetshaquille]

Please make a new career as a full-on recado importer

[@sundogsun]

i would legit buy it from you.

[@svalk666]

Hi, here to say that I love your username and that you can upcharge me until it's worth your time to let me buy it from you

[@sandorlax]

And again, another great GREAT video!. It was awesome. Also (side note) this dish (mainly how it looks) reminds me of a "black ceviche" I had growing up in Peru, it's called "Ceviche de conchas negras" or "black clam ceviche" and it's made with a particular type of clam that grows in the Northern Coast in the Tumbes region (border with Ecuador), but the dish can be found in most of the coast depending on the season. It is absolutely delicious and the colors are outstanding. If/When you visit Peru you should definitely try it.

[@vesper_bb]

This is what I thought he was going to make for sure! Little disappointed

[@Ferrousbull]

Clams that have a black juice are popular in Gulf of Baja California region of Mexico. They are used in cocktails and ceviche go by the name "pata de mula". They're sometimes called "blood clams" in English. If wonder if the Peruvian clam is the same species. I've have to put it near the top of my list when I finally get to Peru.

[@Karin-fj3eu]

Yeah I also thought this! My aunt in Ecuador has a seafood restaurant so I immediately thought of ceviche de concha

[@aguardientes]

being from the coastal regions of jalisco i remember growing up seeing this commonly but since living in california i haven't had it in a long time :( thank you for unlocking a childhood memory! :)

[@seanflamand8354]

I think the fact that just about every single other video you make is so trim makes me not even bat an eye when you want to go full food blogger mode on us.

[@KeyserSoze-1995]

Patreon homies got this 2 days early and I was so hype when I got the notification. So glad you documented the whole process of finding the ingredients and explaining the process behind them. Really interesting to learn and experience this journey

[@christineb8148]

I had recently been reading about this burnt sauce and I can't remember where. Maybe El Yucateco will be persuaded to include the chilmole in its US offerings if enough people start looking for it.

[@samarabob]

I was just visiting the Yucatan and tried an eggs benedict that had avocado, habanero jelly, and a recado negro hollandaise sauce. It was phenomenal and I just ordered some chilmole to try to recreate it at home.

[@xXMkThunderXx]

This is my favorite type of ceviche!!! As a Mexican, I can't believe I'm learning how it's made for the first time from a gringo 😂 Cheers mate, great content!!!

[@internetshaquille]

gimme some credit broh i'm AT LEAST a pocho

[@xXMkThunderXx]

@@internetshaquille Lol 😂 I'm so sorry!! It's been years and I'd never realized you were latino!

[@philipwalsh28]

IS is a gringo?

[@ToaNyroc]

another banger. been fun following you on this ceviche journey, can't wait to try it out!

[@smlbwdn]

Not your typical vid fare, and definitely not why I sub to you, but I love the passion that you present and it makes me so happy to see you find what you were looking for and immediately want to share it with everyone. You're a king Mr. Internet

[@alx123094]

I appreciate all the nerdiness and the explanation. Also thank you for clearly stating that you have adds coming up. Makes me appreciate your open honesty more. And tbh makes me consider the product as well.

[@retroowl4010]

Just found your channel and binge watching at the moment, you deserve any view you get and even more ! Easy to follow, no useless information, quickly getting into the ... Meat of the topic and no fluff that we see in other channels. Thanks for the content ! ❤️

[@cloudcover863]

I absolutely loved the backstory you gave for this recipe because it was actually compelling and unique, but was still your concise and interesting style of script writing and delivery. Would be interested in future videos with this vibe if you ever want to make more!

[@WOLFMOTHER1257]

This video is everything I love about cooking. Tons of history and obscurity, perseverance, deep research, and a resulting delicious meal to end up with, great job!

[@crimecast72]

I really enjoyed seeing how passionate you were about this! Enjoyment is very contagious and this whole video was delightful!

[@Se7enRemain]

On weeknights, I love how digestible and concise your videos are. I watch them in their entirety while brushing my teeth. On the weekend, I am so sad I don't get more of your voice

[@Robinzorz]

Every KZbinr should set your video's as an example. Great video again! Six minutes with at least 30 minutes worth of content!

[@bye1551]

When you mentioned how it was peppers burned and liquidised... We make that all the time, add in some chicken stock and it works as a stew, chuck in some salad and it's a spicy dressing... Or add what you did and have a great seafood additive. It's really common in Garna and my aunt who's Tongan (Nigerian tribe) makes it all the time.

[@Molemanski]

I dont know what it is but your style is weirdly personal. I love it. In one way it feels like youre a starting youtuber, but you're obviously experienced and well seasoned. I can't put it to words but I'm here for it. Great stuff!

[@ryguyryguyryguy]

Man I don't even be making most of these recipes, you're just really entertaining to watch. Hope your new year is going good man

[@PixelLives7]

I've had this fish several times in Ensenada and could never figure out what is on that damn sauce, I was so excited to get this notification on Patreon!

[@ijuluwonodi5266]

I love your videos, so much. Always so thoughtful, and just love the way you use language

[@ingridm4910]

I had this recently in Cancun too! It was the most magical ceviche I’ve ever had. Thanks for sharing

[@BlameItOnJoe]

The feeling you get as a yucatecan when your ultimate cooking reference makes a whole video about your cuisine. Go off, Shaq! We love that you love it!

[@TerenceChiII]

I just like watching these vids. Your passion for cooking is always inspiring.

[@micromitrium9787]

was just watching the old ceviche and tostones video and this popped up!! gotta love it

[@elinciarojas3048]

hearing that my fav hot sauce brand makes this ingredient ready to use made me unreasonably happy ngl, makes me excited to experiment with it, knowing its from a brand i already trust

[@zaynemeadows8673]

Oh I have been WAITING for this one uncle shaq

[@iamsamjackson]

Had this in CDMX and had been looking into making it. They had told me it was just Habanero and lime juice. Thanks for the insight! Also, the color grading on this video looks good! There were a couple where the skin tones were looking a little orangey, but I think you've nailed it here.

[@liammckenna1479]

My wife and I have brought back Recado Negro a few times from our trips to Yucatan, it's where she's from :)

[@ninjaboy191]

You just unlocked memories of this stuff sitting in mi abuela's cupboard for years. I'll have to grab some next time I see her.

[@internetshaquille]

oo get me one too

[@CodyAlushin]

That El Yucateco makes a black hot sauce that is incredible and works on pretty much anything. Glad you found what you've been searching for!!! We are are all better off for it.

[@FullOfCzarcasm]

Netshaq, the internet's busiest food nerd.

[@adiosepic1829]

Probably never gonna make this, but this was a fascinating watch. Thank you!

[@isaacu.8899]

Man i’ve been trying to figure this recipe out for months, bless up🙏🏽

[@jordanlarson6488]

Glad you figured this out!

[@Bolensgoldrush]

THANK YOU for including your mistakes in this video. It's a part of cooking that is too often ignored.

[@delascroix]

Such an awesome journey for such an elegant dish

[@Galluchh]

S-tier video from beginning to end! great detective work Shaq

[@squirt40]

Dude I was just in Zilara in September as I was looking for the recipe as well! I’m so glad you beat me to it😂

[@danieltsuedo334]

the explanation is appreciated

[@drloremipsumedary]

love this guy's energy. cool dish

[@chysayeh4043]

the el yucateco black reserve is my favorite expression. the smoke can be polarizing but it’s so good and unique

[@internetshaquille]

I haven’t tried that one but after all this I might as well go find one of each

[@s.s.7348]

@@internetshaquille I found the black label at my local Walmart, under $2.

[@Atokad423]

Patreon Years of learning the English language prepared me for this skill-based, not randomly-selected, competition.

[@SenpaiKai9000]

Taking notes on that Ad segway lol

[@panicitsadri]

it's absolutely insane that you gave us all this information in under 7 minutes

[@waterfrogs]

One of my favorite people on the internet!

[@TimBagels]

This was honestly super fucking cool. I love learning about culture and food, this was a fun ride to go down

[@PrototypeJC]

I was one of the ones who thought this was squid ink and was excited to figure out what it was! Makes so much sense. As an aside, you could talk for 6 hours before getting to the recipe and I'd watch every second. No longer than 6 hours, though. I draw a line somewhere.

[@internetshaquille]

You might like watching my streams on twitch :)

[@FaithOriginalisme]

I enjoyed learning some food stuff with the recipe

[@Eirwyn]

Ooooh congrats on solving the mystery!

[@wewewewa]

A couple of taquerias here in Merida actually make pastor negro with the recado negro. It’s mind blowing

[@paul-hugoarcand5197]

The ad transition was fantastic.

[@GaliadelaRosa]

As others have suggested, hope you can rey relleno negro, its my favorite yucatec dish. It's also a traditional Hanal Pixán dishes, for the visiting desde relatives

[@julietaverdejo510]

A CHILDHOOD MEMORY HAS BEEN UNLOCKED FOR ME!!!! THANK YOU!!!!!

[@etuheu]

I for one appreciate your "food bloggery" garrulousness

[@philipwalsh28]

IS: You. Are. Awesome! thanks as ever.

[@isaacarthur2883]

I don't think I've ever heard a ad read start by savagely roasting the target market. Amazing.

[@GPflashclass]

That segue **chef's kiss**

[@ShroomSnip3r]

Fantastic video as always

[@epicassassin11]

As a note, your video on your second channel discussing your approach to making instructional content is one of my favorite videos I’ve seen. Very inspirational and it really drove home how few instructional creators in numerous spaces take the time to be as generous as you are with this instructional design.

[@zestysams]

One of your best ad segues to date👍

[@adrianperez7203]

Patreon. Throwing my hat into the ring of this skill based challenge.

[@mattgreen305]

the invisible hand of the free market won't stop finger-blasting my patreon account

[@DavidJohnson83]

Well you sold me on it. I bought/imported some recado negro just so I can try to make this dish. I'm fascinated by difficulty in obtaining that ingredient.

[@ChineseCousinz]

King !!! You’re the goat Shaq

[@MrOzy8080]

I really thought he was joking about the microwaved meals thing He wasn't And it looks good!

[@deezlittlethingz]

You got me. I was curious enough to stick around for the microwave dinner.

[@jasonports8517]

This week on.... "Internet Shaq video title or plot of Lovecraftian horror?"!

[@Ellmopriest]

It is actually quite cheap in Europe! Maybe because it is flown over London. Thx for the recommendation!

[@secretgardenia]

Great story bro

[@lazarus6983]

Squid ink adobo is straight heavenly. I'll have to try it in this context. Thanks Shaq.

[@ababababaababbba]

A mexican restaurant near me makes a delicious salsa that looks just like that, completely black with this nice smokey flavor

[@EstevanRamos007]

You algorithmic God, I was trying to figure out what this was…and my prayers were answered.

[@Slpknt3797]

Patreon I just joined a few weeks ago and it's my first time participating in one your skill based competitions

[@mynameiskatethegreat]

This dish is now on regular rotation for me since this video came out (including vegan prawns, sorry). It's so good. If you're in Australia, I got mine from Chile Mojo but it looks like a few online places have it.

[@ampersignia]

You must be a beast at work meetings with those bullet points lol, I aspire to deliver complex narratives this concisely.

[@Ferrousbull]

This looks much more like an aguachile than a ceviche. I wonder how it would taste if you just added the ceviche to the sauce vs marinating in lime then adding them separately. Also it would be interesting to try a more coctel approach with lightly poached shrimp for a more delicate texture...and you'd have lovely shrimp broth to play with. Anyway I gotta get my hands on some recado negro to join you in this madness. Better hit up my cousins in Merida. Side note: I've been playing with salsa macha ( different chiles, Mexican spices, and even some toasted beans), to make it more flavorful like lao gan ma. Now I gotta try to experiment with your idea of a salsa match ceviche/aguachile. Thanks for the inspiration Shaq.

[@anoon.2704]

This might be a bit unrelated but I finally bought my first immersion circulator thanks to you. Finally decided to put some effort into trying out your videos rather than just watching for entertainment. Thanks as always.

[@internetshaquille]

:,)

[@IMatchoNation]

Thanks bud.

[@sophiechen4874]

I was genuinely so happy to see someone (who isn't Chinese) who knows what laoganma is.

[@jamesyeung3286]

john cena?

[@all_american_breeds1723]

I don’t even cook often and certainly not fancy, I come purely for the minutiae and enjoy every second.

[@zachlebar]

As soon as I saw that thumbnail I thought “Aww man…he couldn’t stop thinking about that black ceviche huh?” Great story!

[@danasantos6949]

1:49 MY MAN WAS SO DESPERATE HE LOOKED AT RECIPES FROM CHEDRAUI 😭😭😭 it's as if yall went to target or more accurately a regional grocery store joint for recipes

[@AliceHasenkohl]

so weird, I adore it!

[@kdandsheela]

oh man, I wish I knew whether or not a reastrant in my area made dishes with this

[@good_opinion_haver]

the best content on KZbin

[@kimchiquesadilla]

4:19 Al fin, algo bueno de vivir en México