Noma Chef René Redzepi on How to Make Tortillas | The New York Times

In the test kitchen of Noma, the celebrated chef and his pastry chef, Rosio Sánchez, demonstrate the difficulties of making the Mexican staple.
Produced by: Andreas Koefoed
Read the story here: nyti.ms/Zh4eY4
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Noma Chef René Redzepi on How to Make Tortillas | The New York Times
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[@benrosn8154]

This guy is a total and complete food genius

[@PREDATOR07]

I'm Mexican and I approve those tortillas,My mom used to make tortillas every day in the morning,unforgettable memories from my Angel in heaven.

[@seancooo]

Your Angel is still with you, always and forever

[@yungpepe]

Cool to see Redzepi giving his pastry chef some major publicity. Also, interesting that Alex Stupak was a former pastry chef who also fell in love with making tortillas and has made similar comments.

[@antonietavite142]

Great video. Thank you for making evident the complexity of a well made tortillas. They are like corn melt in your mouth pastries

[@dittagecoeco2738]

Great description of tortillas tasting esperience . At least Is good for One likes me Who has never tried one

[@hasratashish]

He was just setting the grounds to start charging 60 euros for a tortilla

[@ali58457]

A Good kg of handmade tortillas in Mexico is like $2 dlls not very cheap lol

[@ignaciovirgenramirez2847]

He is making from the ground with the best ingredients and following the ancestral recipe (Nixtamalizacion) that not even a lot of mexican even know these days, and he is doing all of that in another country, another continent, its fair if he star charging you a couple extra bucks for that tortilla and yeah, a really good tortilla can be expensive in Mexico.

[@georgewbushcenterforintell147]

10 euro tacos is a great busniess idea .

[@TheCompanyVideoLog]

Homemade tortillas are life. :D It's a beautiful and awesome thing to see that almost(if not every culture?) has their own tortilla-type thing. :B

[@albertogarcia8577]

Rene is a very humble Chef and he said right tortilla brings food together also people too.

[@bonniecarroll7370]

If Rosio did all the research and is the one opening the taqueria, why is Rene the one doing all the talking?

[@sheet-music]

because _The New York Times_ didn't flew across the ocean for her. Why won't you say *"It's so nice The New York Times asked Rene for an interview and instead he is promoting his pastry chef's small business"*.

[@basz0r]

didn´t fly*

[@darlyballsman5403]

Also you could have noted his explanation of 'food imperialism', ie. why is it that we appreciate pasta more than tortilla, definitely economically but also probably socially? I don't think as progressive people we should always focus on the negatives.

[@lisagaedike4531]

Bonnie Carroll because he's a white man lol

[@miaytuxa]

Margarita Babovnikova She could have explained it herself anyways, I think both the NYT and the chef should perfectly know that

[@2Granule]

Adding "eria" to the end of a noun in spanish makes it a store that sells the noun. In this case, a store that sells tacos. Generally, a taqueria has a more limited menu than a full service Mexican restaurant. In the USA we have access to the proper corn - field corn not sweet corn. Field corn is not sweet, has a lot of starch and keeps for centuries. (i'm not kidding! they find it in ancient Indian ruins, perfectly preserved by dryness). We use it as food for cattle, as Europeans do as well. We have the proper calcium carbonate product in easy to find packages too. Food grade calcium hydroxide with no additives or preservatives is used making hominy from corn, or even making pickles out of cucumbers!

[@dadispirit]

Rene meant well by this, I am sure, but it was misleading to show a molcajete as though it had been used to grind a nixtamal masa. One would use a metate. Also, the use of a comal distributes the heat more effectively.

[@susanakaancabezadeserpient9910]

+dadispirit Bravo!!!! :)

[@theexecutioner1502]

Great, now please tell me where is your restaurant so I can visit!

[@estebancorral5151]

Rocio Sanchez ahould have done the talking. Masa just means dough. However, corn processed in an alkaline solution is called Nixtamal. In this case, it is a Nixtamal masa. Alternatively, the quicklime solution could have been replaced with a solution of hard wood ashes.

[@Josh-rn1em]

Why you guys eating limestone and ashes?

[@estebancorral5151]

You have failed to understand that limestone and or wood ash is at first dissolved in water and along with the corn. When the nixtamal is ready, the water is drained away thus removing the limestone or wood ash. You proved my point. Roció Sánchez should have done the talking.

[@Josh-rn1em]

@@estebancorral5151 I didn't fail to understand you arrogant munt cake. I have never heard of it and was just asking.

[@8dioproductions]

Pure genius - also being conscious of the fact that story-telling does shape our impressions.

[@partykrew666]

do you have to be really, really, really, ridiculously good looking to work at noma or something?

[@mkj1577]

Its denmark.. People become more beautiful when they go there because your body senses it better up its game considering the appearance of the danish. Go to denmark, your appearance will improve.

[@partykrew666]

skjørte jeger haha, i sincerely wish this was true. i would go to vacation there yearly to maintain my appearance.

[@partykrew666]

RuneFun12 it was a joke from zoolander...

[@lukebruce5234]

Both of them look average. What are you talking about?

[@degeneratepervert6255]

I think you just have to be willing to screw Redzepi.

[@MsKTMvalley]

Nice coverage! (BTW rough camera shifts at 2:39)

[@91thesame]

thank you !! for elevating Mexican cuisine! specially the tortilla and Masa which should be regarded equally to the Italian pastas

[@lamasbelladelmundo]

omar contreras The tortilla and masa should be regarded equally to the Italian pastas?!? Italian pasta goes back 1500 years. Tortillas go back 10,000 years.

[@thosehappythings]

La HIJA DE SANCHEZ ! right?? thats the taqueria she open !

[@rlf4403tube]

Just similar technique of cooking Chapatis, to be able to have a lighter texture it has to pop up... always good to eat freshly cooked!

[@mobspeak]

This guy could convince people to eat anything, just random inanimate objects with no nutritional value.

[@wortexcrew]

he is pretty good yes

[@BautistaYarisantos]

I know you're joking but the ingredients they have differ from that of a market. Just like how real bread is nutritionally different from the market. That's why theirs last only lasts a few hours.

[@chicanohek]

legit #recipe. The #ChilaKing approves!

[@cavakun]

Que ricas tortillitas como las que hace la tía chonita.

[@porkchop6402]

I've been making tortillas, corn tortillas flour tortillas since I was 5 years old and, 2 years ago been making wheat tortillas. but they're all vegan

[@thebeesknees1505]

2:04 she is so beautiful t_t

[@Alagathevictor]

No she's not. She's just average. The are billions of beautiful people in the World

[@TrustMyLiesAndBuyBitcoin]

Subjective opinion, get over it...

[@Fadilanse]

she's hot

[@udcaps]

@alagathevictor you definitely not included

[@gazzolapw]

yes, realy cool tortila

[@JasonAdams]

I open the bag, add water, press tortillas.

[@victorcruz9337]

Hey sorry, mexican gastronomy student here. I don´t want to say she didi it wrong, but she forgot to swill out the water of the corn (after boiling and letting it sit)

[@wortexcrew]

hey sorry, Mexican president here, dont fking swill out any water please we're are running out of water in our water suply

[@rebeccatrishel]

50 cents a tortilla?!

[@sheet-music]

you pay 3 dollars in taco bell for tortilla + a table spoon of grounded beef, isn't it?

[@pauuwayrevenge]

Margarita Babovnikova You pay like 85 cents for a kilogram of tortillas in Mexico lol

[@patrickjensen6271]

Seriously! I used to pay 50 cents a taco at the local Mexican market back in college, and those tacos had two tortillas each

[@yocomos]

Mi abuelita is so disappointed

[@billionthoughts8577]

My mom can make rounder chapatis with just a balen

[@pabloaguirre6185]

Let her speak, man!

[@MrBulletpoint]

Next on this amazing culinary voyage of discovery: corn flakes

[@iskuialexanyan9792]

poke the dough in a few places when you put it on the pan and it won't puff up that much!!!!!!

[@wortexcrew]

diddnt u listen to what he said ? its not a tortilia if it doesnt puff up and look like a pillow

[@jennydang7589]

come on man we get it you're the great chef whatever, let the woman who did the homework shine

[@kayevita8854]

Give credits, where credit is due.

[@wortexcrew]

u can send your credits to my bank account

[@nestorluvsher]

I love everything chef Rene stands for but come on man, to say that tortillas are under appreciated makes no sense. You're just reaching at that point. It's not a high dollar item because corn is a backbone crop of many cultures. For that reason it is made accessible to everyone

[@omgwtfdave]

She's so pretty.

[@tlaxcalkitchen8759]

in question of Mexican cuisine remains unknown. an embarrassment of how the cultural appropriation shown in this video, in the chef's explanation, only repeated what others wrote. in another occasion that they happen to talk about Mexican cuisine make the true masters of the matter share, because if the one that is explaining the very or almost nothing of the knowledge of the matter in question is like being in a gallery with the works of most beautiful art in the world and the host just because he won art awards shows us the place with a hand lamp in the middle of the night and the true guardians of art do not allow them to turn on the light of the whole room so that they appreciate all their artistic wonder = thanks Irwin Sanchez

[@adriansopjani8834]

Grande Albanesi Rene Regjepi

[@Aj-fd4ne]

Thats roti (i eat it everyday )

[@Serrano986]

Oh, I´m wordless.... Rocio , ¿por que dejaste que te robara el microfono ese tipo? Ni siquiera se hace así la masa,. Si tu que puedes no haces respetar la receta de un platillo, nadie lo hará. World: NO, please, don´t think tortillas are made in such elaborated way. 1st. you need a mill for the masa, you can´t get a really good one on the "molcajete" (you get a very loose masa, resulting on breakable tortillas) 2nd: when mixing, make sure to disolve all the flour. 3: You must have a certain humidity on your hands, so when you turn the tortilla, it won´t adhere to your hand. (this apply too to the plastic you put on the press, it´s easier) or use a spatula... AND, put it on the "comal", wait for bubbles to appear, turn it around and here you decide how soft you want it: to roll to to make "burritos", to fold it as quesadilla, or hard (durita)... Or just come to México¡¡¡¡

[@wortexcrew]

you go girl man u tell that best chef in the world and his apprentice how its done they are clueless obviously...

[@djs2359]

2:43 Um. no three Tortullias, will never be a meal. Unless you're homeless. until then ,it could maybe be a snack.

[@SmartJanitor]

Yes great power but unfortunately lovely corn tortillas have made the arepa possible.

[@kayevita8854]

This is new to him...and I'm sure he'll run with it. ....stay with Norway Culinary arts. ..

[@wortexcrew]

ha ! u said Norway...

[@lesliesaraipadillagallardo1010]

No le entendí mi mergas. No sé inglés...Pero la tuya por si acaso. Ah k. Solamente se que medio le hicieron bien ._. Pero... ¿Neta que en un sartén? (En mi punto de vista que vi) Para eso E X I S T E N los C O M A L E S neta que por eso van los mexicanos a Estados Unidos para darle sus "cachetadas" para que sepan tan siquiera hacer una tortilla. Esa tortilla se ve muy pequeña y las que hago están grandes lo sé por qué yo siempre hago tortillas. A mí NADIE me E N G A Ñ A si no saben hacer algo muy bien no lo hagan.

[@tipher2790]

tipico de un mexicano

[@AKMackle]

"$10 for a banana, yes?"

[@yvesgonin1958]

700 USD per person , I was expecting a dinner. I do not drink beer or white wine so I had water all dinner long. Flowers on the table... forget it you have nicer in a pizzeria ! Very bad service for when you pay that price, this is not a restaurant but a laboratory. This is not cuisine. So desapointed !

[@iTux82]

Rosio is beautiful. just saying

[@wortexcrew]

?

[@madcitywendy]

This video would have been better if the WOMAN chef who did the research...was doing the doing. Come on!

[@thomasnowell]

Does it really have to be the WOMAN chef and not just the actual chef? Had it been a difference if the researching chef had been a man?

[@ahahaha6228]

she probably already knew all of it afterall she is of mexican descent and opened her own tacqueria.

[@pauloamw]

Wendy Cooper My thoughts too

[@koruki]

Wendy Cooper oh give me a break

[@MoZz..]

#youtoo

[@herreraerick]

Everyone makes the same mistake over and over again... tortillas are not just mexican. Most central american countries each have their version of the tortilla, and I will dare to say, even better than the mexican version. A tortilla for us, is not just a side dish, or the cohesion agent of a meal... tortillas are part of our lives, our heritage and our history. Oh, and by the way, REAL tortillas are hand made, clapping, not using wood or metal tools.

[@MercenaryBlackWater4]

Tortillas are Mexican since corn/maize is Mexican domesticated in Mexico 8,700 years ago newswatch.nationalgeographic.com/2009/03/23/corn_domesticated_8700_years_ago/ Also, how would a Central American tortilla would be better? if they use the same corn and techniques...please elaborate.

[@ernestol.9400]

***** correct.

[@DanielVeraMaster]

Erick, no se de donde seas pero se ve que no tienes ni idea de lo que hablas, antes de hablar busca fundamentos, el maíz proviene de México no ha habido alguna documentación de que hubiera existido en ningún otro país, investiga un poco, te lo dice un mexicano antropólogo de la alimentacion.

[@herreraerick]

Estudia mas Daniel.

[@ernestol.9400]

Erick Herrera el que el internet haya llegado a guatemala o salvador, o de cualquier lugar que escribas, no te hace educado.

[@arnav1638]

It’s called roti

[@asiburger]

in India. Yes.

[@wolfgangamidstreality]

Exactly #lulwakatgya

[@bluecigars]

how'd this guy keeps popping out on my home page? I don't remember ever watching anything involving this person ever

[@wortexcrew]

how many time a day do u hit your head ?

[@bernie-be]

Are u freaking kidding me !! 😒

[@19dec1981]

wouldnt have been amazing if this video had 15 second and basically saying: step 1. buy tortilla from the supermarket. step 2. done.

[@roze1]

no

[@JourneyandExplore]

No. I don’t like that path you’re going down re: $50 bowls of pasta. No one should be paying that amount now, it just doesn’t make sense why food can be marked up so much. If you’re saying the price of tortilla is $0.50 (the cost of ingredients +overhead) then keep it there. A “story” to make it more expensive is ridiculous.

[@ernestol.9400]

Don't get it... so you go to Denmark to make an (inaccurate) video on how to make tortillas and use those fancy words "souffle". Unsubscribed!

[@ernestol.9400]

***** whatever, you are cooking hispanic food not french.

[@zeuthras]

+Ernesto L. It's a universal gastronomical term, so I don't see why they shouldn't be able to use the word.

[@natsuhappy999]

It's ok, let the rest of the world advance while you keep us sustained by picking vegetables, education doesn't suit things like you.

[@ms.gordon6533]

what is wrong with picking vegetable farmers are among the richest people on earth and don't come try me because I have a master just find your comment a bit off.

[@wortexcrew]

what ? are u telling me bill gates is a vegetable farmer ? go swap places with a carrot please

[@sloanec1]

This is some elitist nonsense.

[@wortexcrew]

go eat a turd then

[@TheRoodypoo92]

this dude is awful. if he's the host he shouldve introduced her and stepped back

[@adamchurvis1]

Is this mansplaining? Mexisplaining? Do the Danes understand the concept of letting those who are the native experts explain their own work and then take full credit for it? I've always been a great admirer of René Redzepi, but this just threw him off a cliff.

[@antonlindstrom8373]

This is the most American comment ever written

[@adamchurvis1]

@@antonlindstrom8373 He didn't even let her speak, Anton. It was most likely humiliating for her.

[@antonlindstrom8373]

@@adamchurvis1 yea I'm sure you know exactly how she feels and what she'd appreciates versus someone who's clearly a close friend of hers and im sure it's his bigotry that causes him to speak and not that he is the person actually being interviewed and who the interviewers are being paid to get comments from.

[@adamchurvis1]

@@antonlindstrom8373 Rather than being sarcastic, let's at least TRY to imagine this from HER point of view, yes? And please don't claim that he is a close friend; objectively we only know that he's her boss, and bosses rarely are friends, much less close ones. Also objectively, we know that she is the one from whom this originated, which in every other aspect of life takes priority over any other person taking credit and/or being a spokesperson for their ideas and work. Also, let's not confuse conscious bigotry with uneducated behavior. He is not a bigot from everything I've seen and heard of him, but the way he has been raised and lived can condition him to be nearsighted on some issues, as it does to most of us. Mansplaining evolved from men having been conditioned by everything from their own family structure and daily interactions to the kind of jobs they have held and how those do or do not incorporate women, how they envision women sexually, and their own roles in society with respect to women, which are unfortunately conditioned to be more protective rather than peer-respectful. As far as the crew being paid, they are their to get a story, and rich, interesting stories go beyond one person or thing; they encompass the ecosystem that brought about the story, which is how we, the viewers, find common (and therefore self-interested) touchpoints that we find engaging. Unfortunately he only alluded to her standing there, silently. I imagine this short piece would have been more interesting and engaging if he hadn't behaved as he did. We can leave the topic of white people taking credit for the work and ideas of people of color for another day because what I've said already is enough to think on.

[@AnuragSingh-vk1vz]

he he he , i can make better tortilla than that .i don't know why should this be considered as even good

[@worldsoblue]

If she did the research, why is he speaking? #annoyed #mansplaining

[@moisessoto1492]

Viva Latinomarica, vivo El maiz

[@porkchop6402]

I've been making tortillas, corn tortillas flour tortillas since I was 5 years old and, 2 years ago been making wheat tortillas. but they're all vegan

[@wortexcrew]

sooooo.. theyre bad ?