Rick Bayless Guacamole Class

[@matthewsevers5862]

“If you’re making guacamole, you’re probably having a party” …. Me, making guacamole for myself bcs I got a bag of tortilla chips 👀

[@houstonbeermother]

Perfect

[@hxhdfjifzirstc894]

That's called a party, buddy. I still have guac stains on my ceiling from previous parties.

[@kylegraywolf]

Our Sunday night meal, every week for years

[@suedeB05]

Nothing wrong wit ha party for one my man

[@MrOkazak1]

Hell ya, party of one, more gauc for me.

[@rolandledesma7753]

My grandfather had a heart attack in the 1970's,and his Dr. told him he couldn't eat avocados because of the fat content. Now we know it's heart healthy fat. He's still ate an avocado every day and live to 96 years old!

[@mondavou9408]

Its SCIENCE! Seriously though, good for him. Maybe they should change the saying from "an apple a day...'

[@LIZZIE-lizzie]

Right on!!! They used to say and prob still do say, use corn oil or other cooking oils like peanut oil, sometimes I will use sesame oil but I use NOTHING BUT 100% VIRGIN OLIVE OIL. It doesn't burn, the food does not "soak" it up, the olive oil is the same color after cooking as it is when first poured into the skillet and the same amount! In my not so humble opinion, EVery thing sautees better in pure virgin olive. Nothing sautees chicken breasts or thighs - better than olive oil and a little butter, squeeze fresh lemon, minced garlic and onion - zucchini, shrimp. It doesn't matter, ALWAYS 100% VIRGIN OLIVE OIL. 😁

[@dmoney7184]

@@LIZZIE-lizzie check out avocado oil from Chosen foods.not only is it tasty.. it’s high heat is 500•F.

[@Angrymobs62]

That was political science!!

[@biggrocc19]

@@LIZZIE-lizzie Olive oil has a very low smoke point and it is very easy to burn. Burnt oil contains carcinogens. Extra virgin is great but definitely not for every case.

[@elizabethann9152]

I've been smashing everything together all my guacamole life, in what I now recognize to be a food crime. I like the way you smashed the avocados, salt and lime, and then gently folded everything else in. I'm going from a history of violence against tomatoes, onions, cilantro and chili to a place of enlightenment. Thank you.

[@TheAustralianMade]

But did it taste good? That's all that matters!

[@Az-co4pq]

Learned this in culinary school. Reminder, a sharp knife is paramount in cookery.

[@gwenb4531]

I love your comment, there is redemption in all of us.

[@burnertrump875]

I think the authentic way is to use a mortar and pestle and smash the chili and onion at the bottom with salt and lime and then add the avocados last. That way the heat from the chili and the onion flavor goes evenly throughout avocado.

[@josephsmith961]

Rinsing the onion was a game changer for me. I've hated raw onion my whole life, but liked the flavor of onion powder. After rinsing and letting it soak for an hour, I now enjoy raw onion in my salsa and guacamole. Thanks Rick!

[@MP_Soundbox]

The salt and acid should mellow any onion. I always start pico by putting my chopped onions in to a bowl first, then salt and lime juice, pile everything else on top. It'll mellow by the time the meal is ready if you do this first. Onion powder compared to an actual raw onion?

[@calderov]

Mexican here. Sir, this is the best guacamole video I've seen in KZbin. You went all over the avocado harvest cycle from the tree to the table, then you showed a great way to open the avocado and how to handle everything from the seasoning to the final plate. You have earned a subscriber!

[@Aceg13579]

Norwegian here, your opinion isn’t more important than other peoples

[@nicholascortese9446]

Nice to see some validation for the chef. He got a lot of crap for a while because he wasn't Mexican and doing Mexican food. If you know you know. Chefs and cooks don't care about anything other than if you can do the job and you're not an arrogant poseur. I learned how to dry age beef and make Mozzarella from my Mexican co-worker and I'm an Italian American mutt. I learned how to make Panna Cotta from an Irish Chef. I learned how to appreciate ingredients from all the guys I worked with over the years.

[@6loscar448]

@@Aceg13579 on a video making mexican food lmao

[@AdamS-lh2ug]

@@Aceg13579 yes, it is, at least in this Americans opinion. Mexico is the king of avocados around here. I’ll take the endorsement of a native Mexican any day over a Norwegian. Good day sir.

[@jessicashoup6087]

When did anyone say that their opinion was more important? Wow…

[@valerierosel2399]

The rinsing of the onion under cold water trick has made my guacamole amazing!!!!!! I’ve been doing that for years since learning from Rick.

[@stephaniehernandez4331]

Agree!

[@mvjr7758]

I saw the rinsing trick, not too long ago. Honestly got ticked off because, how many times & years that I could've been using it... 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️ But glad I've a seen Rick's approval & using it.

[@diannespalding6542]

I’ve never heard of that but will definitely do it next time I make guacamole!

[@johnhastings1874]

I live in Chicago. I've been to Rick's restaurants many times. Quality ingredients. Innovative dishes. Great service. What rarely gets mentioned is how nice and sweet this man is. He's one of those people who has the ability to make you feel like you are the only person in the room. I've seen him take kids into the kitchen and walk them through what's going on for 20 minutes. Sweetheart. Thanks again for all your great work.

[@janicemartin2556]

We live near Chicago, what is the name of his restaurant? Address? Or webpage?

[@ivylewisdragonsforlife5394]

Disney springs also has his restaurant fonterra.

[@Madone52SL]

@@janicemartin2556 Start with the first one, Frontera Grill. Then, for a special occasion, treat yourself to Michelin starred Topolobampo (right next door). Full list is at: rickbayless.com

[@janicemartin2556]

@@Madone52SL thank you, sounds like good advice!

[@tammyfennell4982]

He is. He is also health and wellness conscious and does yoga!! Definitely crush-worthy!!🥰💕

[@Dee-ki9py]

What a blessing to have this quality of chef doing these wonderful videos for free!! Thank you Chef Bayless!! ♥️

[@pgarciaAP]

Better yet, the Mexican cooks he “borrowed” from. Guhack a mole 😂

[@dianac52176]

We buy avocados in a good quantity at Costco, bright green, and put two in the vegetable basket, and the other 4 in the fridge. We have discovered, over time, that if we buy them in the bright green stage, when they ripen, they have no bruises on them. Yay! When the first one is ready, we eat it, but we take another one out of the fridge to replace it, and on it goes until we are ready to buy more. You a very correct that it takes the cold ones a few days to ripen. We like our avocados to be quite dark on the outside before eating them. Thank you for all of your wonderful, informative videos. You are a joy to watch. CDMX

[@nickp.2432]

When you get done with your guacamole smooth the surface and cover with just enough water to cover the surface. It won't oxidize, avacados aren't water soluble. Just dump off the water when you are ready again and stir. 👍👍

[@lorimahan2116]

You have just inspired me to make guacamole. I never have but love it. Thank you for the instructions in layman's terms. Can't wait to try it.

[@KeifusMathews3]

Nick, you are the reason I will start to buy more guacamole now and every time I make some I will say, Thanks Nick..lol Def appreciate the great tip. Love & Light my friend~

[@fredbaer6729]

Dude, you need a Nobel Prize for this. Thanks! :)

[@kyrad6543]

Ooh fantastic tip! Thanks.

[@Kathleen5429]

WOWZER!

[@SherwoodTaz]

Guac may be a condiment in Mexico but in my house, it's an entree.

[@terencevasquez]

This man is the best. I was watching Create TV Saturday mornings 13 years ago and saw a recipe where Rick was making salsa, which really got me into cooking. I'm happy to say you've given me a passion for home cooking and I've got a mean salsa and guacamole because of you. Big thanks!!!

[@janettedecent1197]

I would get up early to watch this on Saturday like a kid getting up for cartoons. His show one plate at a time was the best I learned so much from it!

[@Loboette41]

Yes!! Loved watching him on Saturday mornings, so finding this channel is super nostalgic!!

[@annedwyer797]

I once watched Rick make guacamole "Yucatan style" (just salt, garlic and lime juice as add-ins), and that's definitely my favorite! I'm a minimalist in most things, so Yucatecan guac suits me just fine...plus, I'm a cilantro hater, so none of that in my guac!

[@francesrubis5220]

I sometimes add finely diced yellow, bell peppers for texture and a bit of sweetness.

[@secundusytp4517]

I appreciated how thorough you were in explaining this. I love teachers who explain *why* we should do certain things, rather than just tell us to do them. You earned my sub for that

[@MissTayzha]

Your passion for cooking makes me smile. I've followed you for years. You're awesome.

[@Hdianvciadpei]

Rick is the man. I remember watching his cooking shows on in PBS when I was a kid.

[@tinlocon2787]

I was thinking the same thing

[@mariaolker]

Me too!

[@TKCoutside]

Thank you! I knew I watched him endless, couldn’t remember where though.

[@pauliewalnuts5241]

Same here!

[@oscargamboa5793]

"Mexico- One plate at a time"

[@BigGuy8059]

Avocado grower here: What most people do not know is that California avocados can legally be picked only after a certain date (January 20th for my Hass) when the fat content reaches a minimum level. Growers tend to pick soon after that date because the longer you leave them on the tree, the more weather and animal damage they can suffer. The packing house can store them for months in the cold and take them out when food stores order them. But growers can leave them on the tree and the fat content rises. I'm still picking them in July, and they are incredible! But just buying them in late summer is not going to mean you get extra-fat late season avocados. You have to know a grower and ask for them specifically. Commercial growers will say they picked them all in January or February. Backyard growers leave them on the tree until they need them. Of course you need to anticipate your need about two weeks ahead of time, since backyard growers do not have the ethylene gas packing houses use to ripen them. I also would leave the cilantro on the side, because a significant percentage (about 10%) of the population tastes cilantro as soap! That's why some of your guests will avoid your guacamole.

[@joannaedwards6325]

Thanks for all your info. And what a great idea LEAVING THE CHOPPED CILANTRO ON THE SIDE. 😊

[@mamashanshan2772]

Thank you so much for sharing such awesome info!! When some of the avocados have the brown/ bruises, is it ok to eat the dark part? ( unless of course it’s way mushy?!)

[@BigGuy8059]

@@mamashanshan2772 If it's just a bit brown, give that part a taste. That's where you get the smoky flavor. You may or may not like it. Personally, I do. Of course, as a grower I eat most of the fruit that can't go to the packing house. The packing house accepts prime fruit for retail, and sunburned or slightly damaged fruit that goes right to the guacamole companies. So I'm talking about fruit chewed by squirrels, "potatoes" (fruit that grows under the leaves on the ground), etc. Those are usually fine with a little trimming.

[@BigGuy8059]

@@joshuaborin6762 Sorry, not a retailer. Not even growing enough any more to sell them. The water costs more than we were getting. Now our main crop is coyotes and rattlesnakes. You need to find your own grower, in some frost-free area of the world.

[@riddlescom]

Also. There are male and female avocados. Males have small seeds. Female seeds are huge and take up.all the space inside. Always get males

[@miguelitocunsuelo7200]

I could honestly just take that bowl full and a spoon and make a meal out of it!

[@redpillqueer8303]

totally! You know it's a good guac when it's chunky and loaded enough to eat with a spoon!

[@donalddluckerii3147]

You are so right on the lime amount! I LOVE lime flavor and always squeeze a bunch! In my salsas in my recipes...I followed your advice and kept my ratios in check, best guac I've ever made! BTW I still have your first cookbook. You are a legend.

[@mr.rhinehart410]

this is a chemistry class. I learned a lot thank you Rick!

[@josemanuelgodina3321]

Senor,you are a real master chef.I wach you on public television,but never on youtube. I really like your way to make guacamole.Felicidades senor.

[@Geeksmithing]

I really love how he isnt just combining the ingredients and expecting us to just follow the steps, but really explaining the thought process and technique behind those decisions along the way. Truly helpful!

[@Sunshine66Bklyn]

He is the Man en.m.wikipedia.org/wiki/Rick_Bayless

[@Geeksmithing]

@@Sunshine66Bklyn thanks for the link I guess? 🤷‍♂️

[@epiccollision]

It is helpful if this is your first encounter with an avocado and a kitchen and a knife and citrus juicer and a potato masher and guacamole…to some who loves cooking this wasn’t that helpful.

[@aca247]

He’s not just a chef ,he’s a great kitchen teacher/master

[@Geeksmithing]

@@aca247 a master baster

[@realvdot]

I can’t believe I just spent 20 minutes watching someone make guacamole, but it was well worth the education. Quality education and teaching me how to prepare something I thought I knew how to already make. Back to the kitchen after this one

[@ShannonWedgley]

In central and south America, sometimes they fall off the tree perfectly ripe.

[@timduvall8482]

That is how I make mine except I add a little garlic

[@55Aarronneedham]

Pickled purple onion, guacamole, fire roasted ribeye and flour tortilla. Absolutely perfect combination.

[@joannaedwards6325]

😋 😋 yummy!

[@sandrajohnson9926]

Oh, my, my mouth is watering.

[@somethingbeautiful2212]

Wow! A Rick Bayless KZbin channel!! What a treat 😁 Thank you SUBSCRIBED

[@voice4voicelessKrzysiek]

Me too!

[@williamjacobsen551]

Rick you are one of the very first chefs that I used to watch when I was just a young teen. I still to this day go back to, "Mexico, one plate at a time" on occasion and I continue to this day to be educated and inspired by you. Your love for Mexican ingredients is palpable and I always look forward to another one of your videos! Thank you for all the hard work and passion.

[@vell0cet517]

Rick Bayless is a legend. Mexican food (the real stuff) is amazing and Rick does such a great job of showcasing the very best of what it can be.

[@yro82]

Yeah, you sound start struck. His brother, Skip, says otherwise. KZbin that mess

[@lf2334]

This is actually not at all authentic guacamole. This is Americanized Mexican restaurant guacamole.

[@seesterran3822]

🥑 A friend who likes to keep avocados on hand taught me to store most of the avocados in the fridge and just leave out one or two at a time so that they don’t all get ripe at the same time and go bad. Then I always have a ripe one available on the counter and the rest on reserve in the fridge.

[@Collin_Calling]

The fridge definitely presses the pause button on ripening. For a long time. Like weeks and weeks.

[@mikemcfadden6494]

Garlic is the game changer!

[@MartinisnOlives]

Great idea! Mine go bad so quickly.

[@kyrad6543]

I kind of do an opposite of that. let them all ripen on the counter until they are just barely ripe, then refrigerate. Then I use them out of the refrigerator as needed. They last a long time this way.

[@livens100]

@@mikemcfadden6494 Same. I was wondering when he was going to break out the garlic. Also ditch the tomatoes and roast/sear your pepper, onion and garlic.

[@manimanibooboo]

The tips alone re; the citrus squeezer, spooning out the fruit, and potato masher are game changers for me. I had the ingredients right, but the technique not so much. Great video.

[@rickbayless]

Thanks for watching!

[@cristibaluta]

I cut the avocado in little squares before spooning it out, then it's easy with the fork you're eating to smash further.

[@MossyMozart]

@ROGUEROUGE - I cannot wait to try that onion rinsing tip.

[@joannaedwards6325]

Me in a.m. - "Think I'll have a little avocado on my toast. Just a lite breakfast." Then I end up using the WHOLE thing making guac and use toast as dippers. Ahh the breakfast of champions ! 😄

[@Raymondgogolf]

Hi Joanna I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@joannaedwards6325]

@@Raymondgogolf 2nd response 1st one got deleted. idk why I said.....I don't know to what comment of yours you are referring so I don't really know what to say. Except...I AM blessed by The Creator as I'm sure you are as well. - and Rick Bayless is not my favorite chef. JACQUES PEPIN is. And I say MAY GOD CONTINUE TO BLESS HIM. ❤

[@Raymondgogolf]

@@joannaedwards6325 Hi good morning i was just passing by on the comment section when i come across your amazing comment, that's why i complimented you because i can see you're a good chef as well. I don't really know Jacquest Pepin but i will check it out....Where are you from?

[@michaelday7305]

Thanks Rick for all the recipes you share. So glad you paused and made it clear that lime, salt, and a properly ripe avocado can result in wonderful guacamole. I guarantee that if people served that simple guacamole to their friends, they’d get several requests for the “recipe”!

[@rickbayless]

Exactly!

[@chrissinclair8597]

@@rickbayless bruh make more videos i love your candor

[@bradleyrounds9148]

Salt pepper a little finely diced onion, thats it

[@Ceractucus]

Rick, I've been watching since Mexico: One Plate at a Time. Your passion for Mexican food and culture and cooking is incredible. You inspired me on my own journey of discovery of Mexican food and culture. Thank you so much, I wish you all the best. Dustin

[@yumedan]

Great recipe and video. Personally I usually leave out the tomato and chilis and only add a minute amount of cilantro. What I do love is adding some fresh ground cumin seeds. Not sure if that makes me a filistine but I feel that their flavor really enhances the avocado's nuttyness.

[@Fan_Made_Videos]

While Rick has dreams about avocadoes his brother Skip has nightmares about Lebron James

[@lilgrasshoppah]

and aaron rodgers...?

[@captainchau]

Are they actually related? I can see the physical similarities.

[@SirPhilMcCrackinVonBeggington]

@@captainchau Yes.

[@crystalnealkelley5380]

@@SirPhilMcCrackinVonBeggington no way! I can see it, now.

[@z-z-z-z]

skippy has nightmares of troy aikman kicking his ass; back in the 90's he falsely reported that aikman was gay.

[@kary2708]

I’ve been making guacamole all my life- I thought this video was going to be ridiculous. But I actually like how he explains everything I can tell he loves what he’s doing and it’s a great way for people that don’t know how to make it learn!

[@garnetstone2012]

I did too! But he made it just the way my family does. Nothing fancy just great traditional ingredients.

[@iskinder008]

I agree. I don't agree with many of his "ideas".

[@nickoconnor9133]

He specializes in Mexican cooking and holds some of the highest awards you can get as a chef at his multiple Mexican restaurants

[@iskinder008]

@@nickoconnor9133' Mint in guacamole is not at all traditional...Sorry to contradict you.

[@nickoconnor9133]

@@iskinder008 it’s probably not traditional, and I’m pretty sure he says it’s not traditional, but it’s probably good. I don’t think you earn those prestigious awards with ideas that are bad lol

[@davidsolo9398]

OK, when I saw the video being 20 minutes long to make guacamole, I knew I was probably going to give it a thumbs down. To my surprise, I actually watched the whole thing, learned a lot about avocados and guacamole preparations and was so impressed that I liked and subscribed after seeing it through until the end!

[@davidsolo9398]

One question I have though is about adding a dollop of sour cream (or yogurt) to the guac to both prolong it's ability to remain green and fresh-looking at a party as well as adding creaminess. What are your thoughts on this?

[@L.Spencer]

I was thinking, how's he going to talk about guacamole for 20 minutes?

[@yasminsparrow695]

lol, I thought the same thing, but it turned out to go by very quickly!

[@debblouin]

That’s how ya know, right?!?

[@JimDandy69]

indeed

[@bazl746]

Word of caution, don’t try the knife method unless it’s fully ripened.. the worst cut I ever got working in a restaurant was trying to pry the pit out of an unripe avocado in a rush because I had an order for a salad that called for sliced avocado. The seed cracked instead of popping out and the heel of my knife went right into my thumb, luckily it only nicked the tendon but I was wearing a cast/splint for 6 weeks. Made working saucier damn near impossible

[@andrerichardson3150]

Who's here after watching skip bayless talk about his brother rick and how they have no relationship

[@luktheduk68]

yeah its weird to see them talk kind of similarly

[@gregscavuzzo5457]

Rick Bayless seems like such a great guy compared to Skip the jock strap sniffer

[@jay6065]

Me

[@ILoveYou-sg5bi]

I'm here because I've been losing weight, and I'm finally adding alvacado to my diet. Cant wait until Friday, and he does a great break down of everything. I did see that episode of skip, a d ha ent watched any sports later, and forgot he had a brother. Lol so I stopped watching the skip I used to watch after every game, to watching the skip who just as enthusiastically breaks down food.

[@bensebaugh6017]

The only thing that bothers me is when they put cumin in it, I've came across that at a couple restaurants. I like cumin and all, just not in guacamole. The version in this video looks perfect to me, absolutely perfect. ETA: Habanero sounds good though and I'm growing reds this year so looking forward to the addition.

[@johnhastings1874]

I live in Chicago. I've been to Rick's restaurants many times. Quality ingredients. Innovative dishes. Great service. What rarely gets mentioned is how nice and sweet this man is. He's one of those people who has the ability to make you feel like you are the only person in the room. I've seen him take kids into the kitchen and walk them through what's going on for 20 minutes. Sweetheart. Thanks again for all your great work.

[@teacherdude]

I remember buying avocado for the first time in the time before the internet and on finding it rock hard, I decided that it should be treated like a potato and boiled. It did not turn out well.

[@JihaeKwon]

🤣🤣 too funny!!

[@transamgal9]

😅😆🤣😂🥰🤪

[@jojolo24]

😭😭😭🤣🤣🤣

[@jaimeegrinage2580]

Thank goodness for the internet! 😆

[@luluc.5820]

😱

[@503appie]

I use a bit of lime rind in my guacamole. Sounds strange but it really gives an extra deptht tot the flavour. Bit more citrussy and the bitterness is nice.

[@LostButMakingGoodTime]

Rick Bayless has always been my absolute favorite “celebrity” chef. And the best guacamole I’ve ever had was a variation where he added chopped, crisp-fried bacon to his classic recipe. (If memory serves he may have also swapped red onion for the white.) It was phenomenal. 😍

[@triryche3]

Rick has always been one of my favorites too! I don't know why Food Network hasn't given him a show yet!

[@dongustafson2304]

Rick Bayless is my favorite teacher on you tube on any topic, and it's not even close.

[@kmhill9959]

Rick, this was a great vid! I know you have a lot of stuff already out there on the internet, but more vids like these would be welcomed. Thank you Rick! :) :)

[@saulmartindelcampo5483]

at home, my mom used to prepare guacamole with just these ingredients: avocado, salt, olive oil and red wine vinegar, just a drop of vinegar o lime juice, a little bit of olive oil, and it gives the avocado a silky texture...the best!

[@ELEVOPR]

Same here, a little bit of Extra Virgin Olive Oil for that silkiness :o)

[@pablitoperez9109]

Gross my dad does that and just gross 🤢 🤮. Silky and slimey is the way you like it

[@bengt_axle]

I like your home kitchen design and especially that you have not renovated it. The simple materials look great and are timeless. It is also nicely connected with the dining area and looks like a real home.

[@theartist124]

Rick is truly a master, for me, I add garlic.

[@rwbmaat]

yes i use garlic also

[@michaelstillman664]

I need a Rick Bayless and alton brown show in my life. Two of my favorites. Would be a great and informative show

[@benj1236]

Walmart Avocados stay rock hard no matter how long you wait. When you finally cut them they are brown and nasty.

[@z-z-z-z]

ben j - rarely is that the case, and the avocados could be from any store. i have had them like that from walmart, kroger, and h.e.b.

[@JMEREEL1142]

Is garlic in guacamole a no-no? I have always added at least a clove. Maybe that's just my taste.

[@stargate1555]

Heck yes to adding garlic. Check this out, guacamole is a relatively recent new thing in Latin countries because garlic and onions and cilantro were brought over from the old world to latin america by the explorers. Avocados originated in central Mexico and the rest of the world never had them before the discovery too.

[@marleneg.7128]

If you want classic Mexican guacamole, no cumin or garlic. That is very texan. Kills the avocado flavor which is the whole point!

[@iskinder008]

me too.

[@notinterested8452]

Mexican hummus.

[@Clare-tea]

I use a small amount of garlic.

[@deezlittlethingz]

I had no idea Rick Bayless was still around

[@jelizabethpetrie6656]

A Chicago institution imho🙏

[@AeroGold1]

You should try to find Top Chef Masters, he competed against other well known chefs.

[@youtubeguy22]

True he hasn't aged. He looks the same from way back

[@craigluhr7243]

I love the traditional and simple approach presented. My Guacamole has just avocado, salt, and lime. Maybe, a touch of Serrano. Simple and the best. No on the tomato and onion. It is guacamole, not a salsa.

[@MyNameIsAhalya]

Honestly I enjoyed this video and will make this recipe. For someone who is a culinary genius, he is so down to earth. His instructions are simple and easy without being condescending. I hate it when professional chefs "talk down" to home chefs or people interested in cooking.

[@drkaplin98]

As I'm a new chef, he's the shit. I've heard and seen him on TV. Just great stuff.

[@Pt0wN973b0iI]

His house is AMAZING! Never seen any other part besides his kitchen.

[@teaeyedoubleguhur]

I was about to say the same thing! I love those knotty pine cabinets and I think I see a Mid-Century Modern pendant light fixture in the background. I also think I see soapstone countertops which is what I wanted. I got Titanium Grey Corian instead which is that same hue.

[@yecats953]

Avocados aside, this man does not age!

[@natpaul4924]

he'll be perfect in 5-7 days

[@Raymondgogolf]

Hi Stacey I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@lpdzzlfshzzl]

Skip bay less brother?

[@brasshouse-og]

He nailed it on the chinkiness. It really does let the avo shine.

[@timvonswine1970]

just when you think you know everything about guacamole, Rick comes along and completely re-educates everyone... great vid, Rick.

[@jimbarrofficial]

"I don't always eat guacamole, but when I do, it's done Rick Bayless style."

[@ryanrodriguez70]

Whatever this is just a recipe nothing new here. Just google guacamole recipe

[@michaelsavage6022]

No garlic? I prepare my guacamole almost exactly like this (I remove the seeds from the tomatoes), but I always add a clove or 2 of garlic (minced).

[@9929kingfish]

That is a gringo move to add garlic

[@Wormuloid4157]

Yeah that’s gringo af adding garlic to guacamole. You probably put garlic on your ice cream too. You probably use garlic flavored toothpaste. I kid but garlic is amazing in its wheelhouse. By that I mean if you start putting it everywhere it starts losing its magic. And guacamole is best with all the fresher tasting ingredients. Some people add garlic and black pepper etc. But just try it with avocado onion cilantro lime juice and salt. Jalapeño if you want some heat. Idk maybe you’ll still like it better with garlic 🤷‍♂️

[@angellas.1314]

@@9929kingfish My Brazilian neighhor taught me to add garlic!

[@ethelnewberry9296]

Michael Savage: Are you the Michael Savage on the radio??? Any way, I take seeds out also. And, I use at least four cloves garlic for 8 to 10 avocados, and a good clump of chopped cilantro in my guacamole, and I put Olive Oil in it too. Love it so much made that way, lottsa flavor. Take 2 or 3 eggs and make a nice soft omelet, don't overcook it. Lay some cheese you like over it while in the omelet pan, turn off the heat, and put a lid on the pan and that will melt the cheese. When the cheese is all nice and melty put enough guacamole to cover half(1/2) of the omelet, then fold over the remaining rest of it. Then, put a few spoons of a thick homemade Salsa over it. You can toast up some Italian or French bread and drizzle melted butter with some crushed up garlic in it, or you could use warmed olive oil if you don't want butter. I use half butter + half Olive Oil warmed in the same omelet pan with the garlic. Or, if you don't want toast, use corn chips or Fritos. My grandson has both. I'll tell you honestly, I love this for any meal of the day. It fills you up and you can go for 5/6 hours before you get hungry again. Let me know what you honestly think. Thanks for listening, EN, 8/4/'21, 1:40 AM.

[@michaelsavage6022]

@@ethelnewberry9296 I am not that Michael Savage, but your omelette sounds excellent! I will definitely give it a try. Thanks for sharing!

[@OutofWaters]

Stumbled upon this, now heading to the store so I can make guacamole.

[@countrygirl2745]

I love guacamole and this is how I make it. I add a touch of minced garlic too. Have had it with lemon juice, however didn't have lemon but did have a lime. So I use just a quarter of it. It was the best I have ever made. You were right on the lime (use just a touch)

[@Amberscion]

When I make guacamole, which I do at least 10 times a year, I am a purist. My recipe is: Avocados Lime juice Kosher salt Ground white pepper That's it. Restaurants adulterate their guacamole with things like onions and tomatoes and peppers because guess what? Onions and tomatoes and peppers are a lot cheaper than avocados. So adding those and other similar things increases the volume and decreases the price per volume. And they are still going to charge you far too much for far too little guacamole... But when you're cooking at home you don't need to worry about the bottom line so much and you can focus on making a great tasting product instead. One that stands out uniquely by itself, and doesn't blend into every other thing you've prepared for your party or meal. If I'm making the guacamole for tacos, I've got tomatoes, onions, and hot peppers available for people to add to their taste. The guacamole doesn't need to have these ingredients also. If I'm making guacamole for a dip I don't want a chunky tomato and onion salsa like dip, I want the flavor of the avocado to shine. I probably have a tomatillo dip or a tomato salsa dip also available, so having them each own their own niche and not overlap is the way to go. The same goes for cilantro, that's going in the tomato salsa dip and is also available as an ingredient for the tacos, so it doesn't belong in the guacamole. I completely agree with Rick on his use of a potato masher. In fact mine looks exactly like his because it's such a classic design. You want some chunkiness in your creamy guacamole texture, that makes for a more interesting texture.

[@KJB0001]

lemon juice is OG. limes were too expensive in the 60's - 80's and the mamacitas in El Paso- in my hood never used them

[@carolinekettlestrings3791]

Adulterate? You do you, no need to be judgmental. Personally I think restaurants probably add those ingredients because they taste good. I actually think simple guac with just acid and salt can be delicious, but so can a guac that's choc full of alliums and peppers. On the whole if I'm just using it as a dip I want other flavors in there, avocado is a bit bland without them to me.

[@TheShoemakerb1]

My wife's a total wuss about anything spicy, so Ieave my chili (serrano or habanero) halved from taking out the veins and seeds. Then I throw it in when mixing all the ingredients, then remove it. It gives the guac a slight amount of heat without adding TOO much, or telltale pieces of pepper. Yes, I'd rather add the actual chili, but good relationships require compromise.

[@3MasterG]

Call that "Salsa Mexicana" Pico de Gallo, it's so OK. It IS its name! Bro will said. But now, instead of solely adding those ingredients to the guacamole, which in my opinion mashed avocado is not guacamole, you should begin with the finely chopped onion in lime juice. That will soften the pungent flavor of the raw onion. Then when you integrate it all to the avocado, it will continue doing its job of adding acidity to the guacamole. Just a tip.

[@KJB0001]

lemon juice is OG. limes were too expensive in the 60's - 80's and the mamacitas in my hood never used them.

[@balderdashery1]

I'ma going to try this! Thank you!

[@jamesabby1339]

Great tip. Thanks👍

[@lacrossewisconsin]

Simple perfection! Every detail has been thoughtfully, worked out by one of my favorite culinary genius’s Rick Bayless! Even the way he scoops the guacamole into its presentation bowl is well thought out! Scooping it on top of itself and not touching the sides. I bet it would be fun to work in one of his kitchens in Chicago!

[@rdidri]

I learned so much in just the first two minutes of this video.

[@jeanneanne3095]

The perfect avocado has about 15 minute window. Don’t miss it 😢

[@jessicalt4121]

I could listen to him forever. Very interesting topic.

[@chrisparker8539]

Funny because I was going to comment "There was way too much talking for this topic." Nice guy and I'll definitely be making this soon.

[@rosslincoln2512]

Great class! Love guac. I hadn't thought of using habaneros. I'm going to try to make one Yucatan inspired. The thing that bugged me was that you left so much of the good flesh next to the skin in the peels. You gotta scoop that out!

[@christinafry4344]

If you simply push the back of the avocado, after cut in half, the seed will plop out.

[@sylvia2571]

So, so Happy to see this video. After my mom retired she returned to Mexico and opened a "tiendita" to keep her busy. The fruit and veggie vendor taught her how to treat an avocado. She in turn taught me. All your tips spot on. I especially appreciate you sharing the where an avocado should be squeezed. top or bottom. check under the stem cap, never the side, kills me when I find avocados with dents on the side. there should be a do not squeeze the avocado PSA.

[@Miiyamoto]

As Mexican i approve his class, saludos desde Nuevo León

[@champitadub]

Yep, I knew he was the real deal back in the day! 🙏 Time flies

[@csblack72780]

Growing up in central California and living most of my life in the state I've always loved Mexican food. I've had the pleasure of eating at a number of Rick's restaurants in Chicago and they're the very best restaurant Mexican food I've ever had outside of Mexico itself. Bravo chef, and thank you!

[@LIZZIE-lizzie]

So GLAD to see you on KZbin as I was a big fan and watcher of your cooking program! The best CHEF on Southwest cooking for a NYC girl!! Learned so much from you. Finally, I get the chance to say Thank you 💜💯

[@extropiantranshuman]

I don't like Mexican food but Bayless makes it edible

[@jaysantos536]

The ONE thing I change is using Lawry's Garlic Salt instead of "regular" salt. The garlic and slight parsley blend seem to really awaken the flavor.

[@crisgallardo81]

Guacamole can be very different in the whole of Mexico, in my hometown we use from nothing to a lot of lemon juice...I don't know if there's a "classic Guacamole" Mexico is a very diverse county.

[@francesrubis5220]

Mexico like the USA have unique regional flavors I am sure every area has a unique flavor and composition just like Chili or BBQ sauce. Viva la differance!!

[@KJB0001]

yes!!! no such thing as pico de gallo in authentic guac. or lime juice. lemon juice is OG. limes were too expensive in the 60's - 80's and the mamacitas in my hood in El Paso NEVER used them. It's supposed to be smokey with a HINT of lemon. Not garlicky or ruined with bitter cilantro or fluffed with left over pico de gallo. avocado+lemon+salt.

[@melmueller-spude8467]

I am not Mexican, mind you. When I make guacamole, I use both lemon and lime juice. I also use things like garlic, crushed red pepper, jalapeños and yellow onion. Never even knew about cilantro. SMH. My guac is good. Never knew the white onion requirement. I use red onion in salsa, as they use in Michoacan (Southern Mexico).

[@monicafee5875]

Costco has the best avocados. Place in a brown bag in a dark place for a few days if they are rock hard. .

[@creinicke1000]

Never knew about the onion rinsing.. makes sense..

[@arthurpowell9820]

I lost my wife a year ago and having to make my own meals find videos like this brilliant. Thanks so much, I have few more ingredients to buy, then away I go.Wish me luck.

[@heythave]

Chipotle has a recipe for one avocado guac. They make guacamole fresh everyday.

[@ihndz9824]

In regards to the CILANTRO comments, it is used in our Spanish cuisine a lot, those with the SO claim gene 😀 😄 lol are probably NOT HISPANICS or LATINOS OR NEVER ATE SPANISH DISHES because OUR CUISINE: Stews (beef, pork, chicken) sauces, mixed Rice (with chicken or beans), Soups Etc ALL NEED A SOFRITO mixture which consists of a mix of green and red peppers, onions, cilantro, garlic, tomatoe made into a paste or sauce, puree, mashed etc. HOWEVER I do agree that not every cuisine, herbs, flavors are for everyone and that is alright 😋

[@dannmann777]

Thanks Rick for the guac tutorial. I've been making guac for years, but I appreciate the simplicity is better approach, and that it's more traditional. Now if I only knew how to do a good carne asada.

[@Kevin_747]

Simple ingredients always work. Thanks Chef.

[@tonydeaton1967]

Been preparing guacamole for decades. In my experience the avocados that are more round, rather than pear-shaped, have a richer, nuttier flavor. They don't typically yield as much but , in my opinion, taste better. Just my nickle on the grass.

[@sigmundgroth6452]

Guacamole "master class"? Ha, ha, ha, you must be kidding, next time upload the "how to drink water master class".

[@DanielGrand]

my guac: - same consistency of avocado- i like a bit of chunkiness as well - one half of lime - i use the same amount of tomatoes but i actually discard the seeds and core and just use the fleshy outside, makes a better consistency imo - i remove all stems from cilantro before i bunch up. - i chop the onions as fine as possible- most people don’t like biting into big pieces of onion - i add a tablespoon of cotija cheese (dry, grated mexican cheese similar to parm but with more tang) - add a dash of tajin seasoning

[@faithnelson6069]

the gel/seeds of the tomato carry most of the flavor.

[@arunramachandran5012]

I love adding fine diced cilantro stems. They add a real nice crunch

[@princeofpersia9154]

I agree about seeds and core of tomato being removed. Makes it less runny

[@tammyfennell4982]

Yum!! That sounds so good!!

[@joannaedwards6325]

May I come to your guac party??

[@axeliosstonewall6235]

It's not a coincidence that the tomato, onion, and serrano are the colors of the Mexican flag.

[@cyclesex]

Yes, it is a coincidence. Guacamole and the Mexican flag have nothing intentionally in common.

[@valerierosel2399]

Italians say the same thing about pasta pomodoro with basil. 🙄

[@charles6762]

I live in Puerto Escondido Oaxaca and I make mine with Aguacate, cebolla morada, chile serrano , y limon . We never put tomate o cilantro .

[@mistervacation23]

Let me tell you what happened next. The state health inspector shows up. They talk to Rick. He says he's got a sump pump problem. They leave.The guy's got a sewer problem. He says he'll look after it. Everything's okay, right? Wrong. A couple hours later there's smoke pouring out of the windows of Rick's house. The firemen go in. Know what they find? Ricks family, dead. Murdered. by Rick, weeks earlier with an ice pick. Yeah, the guy killed his whole family. With an ice pick, Yeah, just put 'em in the cool basement, covered 'em up with a sheet and went back to makin' treats for the townsfolk. Only Rick didn't count on there being a big heat wave that summer. You know what all those people were smelling on Elm, whew weeeee. Ricks family's bodies, decomposing in the summer heat. Apparently, one day Rick made one-too- many lemon phosphates. El snappo.

[@raymondjames57]

You are a treasure. I live in nowhere Iowa, so I'm solely responsible for bringing great food into my life, so thank you for helping my journeys along!

[@raymondjames57]

@Eidelmania you must have zero idea how food gets to grocery store locations, as an adult, that's just wrong. 🤦‍♂️

[@michelleangello8313]

I love the taste of avocados, thanks to my ex husband who also loved them however he was not from Mexico he is from Puerto Rico and the way he made guacamole was to add a touch of mayo not enough to mask taste but enough to just get that extra creaminess. Also no cilentro as he didn't like lemon flavor. Onion and tomato plus a few shakes of Texas Pete's hot sauce! Please don't hate, it really is delicious

[@sarahdoanpeace3623]

That sounds delicious and so incredibly creamy and wonderful! I’ll have to try that! Thank you!

[@michelleangello8313]

@@sarahdoanpeace3623 You are so welcome Sarah ☺️ if you do the tomato it out the middle and just use the outer part as the inner will make the guacamole soupy!!

[@maryadabrowski3531]

@@michelleangello8313 Just cut the tomatoes in half and gently squeeze out the juice before slicing and chopping. The plum tomatoes are fine for the winter and spring but please always take advantage of the vine ripened ones throughout the summer, It really is miles better!!!

[@michelleangello8313]

@@maryadabrowski3531 Thank you for your comment Marya but I'm divorced now and haven't made guacamole in quite a long time!!! Now I just eat the avacados sliced!

[@Scoho2098]

Dang, I really enjoyed this video more than I expected I would. This guy is great!

[@jonstrebler5357]

Please use the proper pronunciation. The “gua” is soft, so it’s pronounced “wa-camole”, not “GUA-camole”. Hurts my ears everytime Americans pronounce it wrong, and you should know better

[@grateful7839]

I don’t pick mine until they are at least 14 months. Potential a Hass avocado could flower in March and stay on the tree for 17 months until November if the weather doesn’t get too hot. However the winter types develop much quicker - can fully develop in 7 months. bacon, fuerte, McArthur, Pinkerton. They ripen earlier. Hass are not necessarily the creamiest either. Depends a lot on when picked. If you pick them late, the oil content goes way up and the the smoothness goes down. So there is a sweet spot window for picking. Good idea on the potato smasher. Good cheers Amigo.

[@nefariousnilbog]

This is brilliant, I love the presentation. So clear and concise with an obvious understanding of the science behind the food. This is my first time visiting the channel but won't be the last.

[@gingermiller1087]

I chunk up 1/2 the avocado and slightly mash up the other half and spoon in as much deli salsa as I want in it. It is the fresh stuff in the produce isle in like a clear see-through cottage cheese looking carton. It has tomato, onion, and peppers already diced up. DELICIOUS.

[@jamesdriscoll_tmp1515]

This works great for me as well, and saves time.

[@JGUNW1R3D]

This is precisely why I put all of my unripened avocados into 72 paper bags - which helps ripen them 3 days faster.