Episode 1212: All in for Albodingas, Rick Bayless "Mexico: One Plate at a Time"

[@deenzmartin6695]

my favorite activity is listening to rick bayless talk about epazote.

[@j3annie1963]

I see the large variety of delicious flavors across Mexico in the preparation of meatballs. What a terrific way to travel without leaving your house! I cannot wait to make them!

[@cdreyes81]

When my dad had a restaurant, he made albondigas soup. My goodness, i still think a out it.

[@leticiaaguilar154]

Thank you for honoring my Mexican traditions and for bringing to the world a view of how wonderful our culture is 🙏❤️

[@daphnepearce9411]

I can't wait to make the shrimp and pork albodingas. I live in Metro Phoenix AZ and am lucky enough to live about 4 hours away from a small fishing village, Puerto Penasco MX, on the Sea of Cortez. It has the most OUTSTANDING seafood I've ever tasted. So next time my husband and I go back I'm going to load up on the shrimp......that is if I don't eat it all when I'm there! Thanks Rick!

[@HyperactiveNeuron]

Wow that's awesome! Lucky you! I bet those turn out fantastic 🤤

[@toolrammsteindeftones]

Fish albondigas is new to me, and I'm from Mexico city and go there regularly. May be popular, like he said in Mazatlan and that region. But they look delicious.

[@JuanCampoy-rt7jb]

The real master mr rick Bayless

[@cafefay]

I love your videos as well as the 2 cookbooks I have of yours. I always learn something new and look forward to trying these recipes. It's amazing how much mint is used around the world in recipes you wouldn't have imagined 💚

[@granolitayyo]

Thank you so much for sharing! ♥️ Have a wonderful day, dear Chef Rick! ♥️💕🙌🏼💕🤗

[@Mr.Avuncular]

Good morning Ric,just wanted to say that this is one of my daughters favorite dinners to have. I learned how to make it and I must say, Its not too complicated but I've not perfected it yet. But it's very edible just not Bayless approved ......yet❤️😁 Thankyou for sharing all your recipes with us❤️👍🙏

[@gailjordan9250]

Oh, my goodness! What comfort food. Thank you.

[@thee_calamity]

Albondigas are the best meatballs I’ve ever had. Tons of flavor!

[@chrisgarcia5462]

My grandmother makes Marlin, or swordfish meatballs with crab meat coated in a thick consume salsa sauce.

[@blancabulgrin5560]

Hi rick, I've been doing five of your dishes their out standing but these meat balls definitely I will do. Your steps of preparing these wonerfull meals short cuts and flavors are incredible,by the way this weekend my sons and daughter we are going to your restaurant for dinner and I just can't wait n they too looking forward to pigging out as my son say's. And your in chicago will be there thanks........

[@Mborgb]

Love this episode!!!!!

[@leedoss6905]

You can purchase covers for these skillets. Lodge makes them in cast iron and glass.

[@carmenserrano232]

En casa, hacemos las albóndigas un poco diferentes: molemos en el molcajete ajo, cebolla, cominos, sal y hierbabuena; se agrega la carne molida, un poquito de arroz cocido al vapor (para que salgan ligeras) y el huevo para lugar. Se forman las bolitas y las ponemos a cocer en agua hirviendo con ajo y cebolla, ya cocinadas y lista la salsa de jitomate con uno o dos chiles serranos abiertos y fritos, se le agregan las albóndigas y un poco del caldo donde se cocinaron. En casa, es un guisado caldoso y en muchas partes de México incluso le ponen verduras al caldillo

[@RedorGreen]

Wow, I love these variations!

[@davidkulkarni2949]

Master usted hoy y siempre - Felicidades! (Olga K.)

[@lindacoffin5110]

Doable! Thank you for sharing your skill Chief.

[@EllaTravels1986]

When I was growing up, my Mom would make her albodingas with white fish like tilapia mixed with beaten eggs, cooked like a "patty" with sauteed onions and tomatoes, vera cruz style topped with cilantro and slices of lemon.

[@georgedignan2490]

Meatball sandwich place say “permanently closed”? Loved adding to my google maps “Mexico City” list while watching this series. It’s been on my list for a decade. Keep it coming!

[@MightyJoeNolan]

Hey Rick! What about rules regarding not cooking tomatoes/acidic foods in cast iron🤔

[@tamimedina5579]

Beautiful videos Rick, keep up your wonderful work.

[@sophiecooks09]

Mhmmm albondigas with egg is my favorite thing my abuela used to make with a delicious rich tomato sauce and arroz rojo 🤤🤤

[@hermanblinkhoven1856]

Mindblowing episode. Tomorrow I will do the pork and shrimp ones, and, honestly, I will add some shredded ginger...

[@tomgardner8825]

i live along the Oaxaca coast where the food is great. i make the shrimp/pork at home. P.S. i lived in Sonoma Ca. for many years- no mexican wine is as good as any from Sonoma.

[@irenehuereca1078]

🇲🇽🥰🇲🇽 los mejores chipotles son marca lucero envasado en frasco de vidrio son una delicia 😋😋😋👍👍👍😍

[@carmenserrano232]

Los voy a buscar

[@MercenaryBlackWaterz]

Los mejores que conozco son marca La Morena. Todo lo que hace esa empresa es delicious 😋. Buscare los marca Lucero para hacer una comparacion.

[@rickzabala6020]

Albondigas, my favorite soup yet don't have it much. It's time to treat myself after Lent. I do eat red meat on occasion but reducing. Red meat is harder on the digestive system. I go mainly for turkey or chicken and fish of course. I wish Rick B would make a turkey version. But Albondigas with beaf on occasion would be fine. One matter is when I need as binder I use Hemp Hearts for me it works good on turkey burgers and I add a little avocado or olive oil. I'll try Rick's recipe without the pork. I'm not Jewish just trying to get away from fats that may tend to clog the arteries. Thanks Rick B. 🖖✌️🫕🙂 Albondigas

[@menkros1]

Good stuff

[@jesusrenteriavazquez2972]

Hello Rick, we are waiting for a chiles en nogada episode =)

[@september4021]

Yummy, your making me hungry.😁

[@HyperactiveNeuron]

Please make albondingas 🙏 Both surf and turf please 🙏 I want these so bad.

[@reneemoreno8030]

My grandmother's albondigas were much smaller with the rice in the mix and served with broth. They were delicious as was her lingua.

[@libertyblueskyes2564]

That's how I remember 'sopa con albondigas' as a child. The broth was flavored with cilantro seeds.

[@staytrippy11]

Way cooler than Skip

[@BarryHammondPlus]

11:29 the bacon looks uncooked? Is that correct?

[@fermincarrasco800]

❤

[@arrogant5150]

I food process chicharron and use that instead of bread crumbs

[@MrJjb6989]

@19:59 extra large teaspoon??

[@cachi-7878]

Love albóndigas! In fact, I have some I made a while ago and froze them. I might just eat them this weekend… 😊

[@the_rzh]

I don't know anything about wine so recipes that call for it stump me. No idea what I'm looking for at the store. Is it worth it to make the second sauce without wine?

[@daphnepearce9411]

If your not opposed to adding wine to a recipe then , yes, I think it's worth it to add it, it gives the recipe and extra bit of flavor zing to it! But add it first(I mean the first liquid ingredient) to the recipe and let it cook down a bit until you can't smell the alcohol anymore, then usually the next thing to add is stock/or broth. If you add it all at once then you'll end up with a raw alcohol flavor that no bueno! As far as what wines to buy, I'll usually buy the single serve bottles in a six pack, in the grocery store.....like say, Sutter Homes, fairly cheap and usually on sale, and use the according to the recipe. So just to make life easier I buy both sauvignon blanc(dry white wine)and cabernet sauvignon(dry red wine), that way I have both on hand. Enjoy!

[@julinbahlmann613]

It's easy. Red wine for red meats. White wine for seafood. Pork can go either way. Wine can be sweet or "dry." Read the labels at the supermarket! Dry red wines pair with beef steak better. Sweet red wines pair with tomato and barbecue dishes. White sweet wine is great for shrimp and cream/cheese sauces. Dry white wine is better for fish fillets. First rule of wine for cooking is to avoid using cheap wine, or worse "cooking wine." The reason is that when the alcohol and water evaporate, the flavors are concentrated. All you want to do is boil the wine in the sauce to evaporate the alcohol. It's actually really easy, but you need to add the wine little by little and test for taste regularly. The whole process only takes a few minutes.

[@daphnepearce9411]

@Julin Bahlmann Excellent! I think port wine goes good with bbq. Agree with everything you said. And yes, cooking wine is God awful!!! Don't use it. Ever!

[@fernandadp94]

ok, so I'm from baja california. my carednt are from cdmx. but I do know people native from there, and... dear heavens, who's making those meatballs? Do I know know weird people that dont cook that? ps: where do you buy shiso leaf in Ensenada?

[@L.Spencer]

When I make meatballs I guess I don't turn them enough, they get weird shapes, parts browned and parts not.

[@michaelquinn3878]

Canned tomatoes in Mexico? Outside Mexico City, dream on! and Fire-Roasted, probably never! However, the folks in cities lucky enough to have Texas-based HEB supermarkets can find canned tomatoes there...

[@tomgardner8825]

more common in mexico now(2022)

[@berniebass3575]

If you ever need a co signer, for food tasting, please let me know,lm your man 😁✌️

[@urdad9853]

Cicatriz = Scar

[@CheapSlots]

Typo in your title.

[@JeffChapa]

Albondigas?

[@teridacktaljones4553]

🦝

[@MrJjb6989]

*albondigas

[@jesusrenteriavazquez2972]

*Albóndigas

[@sturmey1966]

Why is the intro music so incredibly LOUD and then the dialog is super quiet? Could your editing team maybe equalize the volume on the intro and credits? or better yet increase the volume on the main part of the episode since it's way quieter than most videos on KZbin. I really like these videos, but they are difficult to watch.

[@coasterchum8289]

I was interested in seeing what the texture inside the fish meatball looked like....but you didn't cut into it. Disappointed

[@urdad9853]

this is fancy BS for american albondigas....this is not the traditional albondigas the command folk eat......just another american chef trying to be an authority on Mexcan food.......this is a lie a rip off

[@rudysaldivar4228]

I’ve always said Rick is one of the best ambassadors for Mexican cuisine. But for the life of me I can’t understand his affinity for canned tomatoes. You can’t hide that taste. And the fire roasted version is too much in any brand name.

[@ncooty]

*albondigas