Tacos Gobernador, Tacos fit for a Governor | Rick Bayless Taco Manual

Since the time when these tacos were created (that took place in a restaurant in Mexico’s northwest state of Sinaloa in the ‘80s to honor the visit of the state’s governor), their popularity has exploded. They’re a takeoff on the region’s machaca de camarón, a lavish-sounding taco filling of chopped shrimp cooked with what is essentially a cooked pico de gallo. Fresh shrimp is so abundant and cheap in the area that making it into a filling for tacos seems logical. That preparation is folded into tortillas with cheese, then crisped on a griddle, giving you something that’s a cross between a taco and a quesadilla.

The original taco gobernador was made with corn tortillas, but today lots of people make it with flour. It’s customary to use poblano chile here—sauteed rather than roasted and peeled—but you may want to use serrano or jalapeño for more heat. I like to boost the savoriness by stirring in a little tomato paste and Worcestershire.

Check out the recipe👇🌮

[villarecetas]

Mi admiración hacia usted por cosinar nuestra comida 🥘 mexicana además estos tacos 🌮 se ven deliciosos Gracias

[karenamaya]

Really miss Rick's PBS series, but luckily these are avail now...he is so real, talented, and passionate about his cooking. No wonder he's won so many top awards.

[macsarcule]

What a delicious recipe! And that part of the filming where you were chopping and didn’t include any voiceover or music, that was a brilliant choice! So peaceful and enjoyable, I wish more cooking channels did this. I felt like I was in the kitchen with you.

[leedoss]

I use poblanos in place of bell peppers all the time.
Even raw in salads.

[realtijuana]

The origin story of this dish has been told on the Los Arcos website in varying ways over the years, but the elements that have changed the least have to do with two good friends, the candidate Francisco Labastida, and the restaurateur, Armando Angulo, meeting late at night to celebrate the candidate's imminent elevation to the governorship from the election held earlier that same day. Much like the origin stories of the Caesar salad, the Los Arcos kitchen had shut down for the day and the restaurateur offered to whip up something in the way of light snack for the candidate with whatever he might find. The kitchen's larder had materials to make shrimp quesadillas, which were then presented to the candidate grandiloquently as _tacos al gobernador._ (The "al" has since been dropped and Los Arcos claims to hold a US trademark on the shortened name.)
The orthodox origin story fails to mention that the two men involved were both connected to the Sinaloa Cartel: the restaurateur as one of its money-launderers and the candidate as one of its representatives in government. Angulo began an aggressive expansion of his restaurants as soon as Labastida became governor; when he opened in Tijuana he drove many excellent seafood restaurants -- Pedrin's and El Farol, for examples -- out of business simply because they needed to make a profit and he didn't.

[ErikHansJorgensen]

Your videos are the best. I've gone from your delicious al pastor taco recipe (which was the first time I tried to cook any Mexican food) to trying to make "the mole" this weekend thanks to your Oaxacan black mole video. I have learned so much in such a short span of time. I really cannot overstate how amazingly helpful these videos are.

[emilyperkins]

I JUST got a Rick Bayless cookbook from my library and this popped up on my feed! It's a sign I need to be cooking!

[manuelruiz-doou]

Looking great Rick good to hear from you

[sandraseldon]

I saw a Julia Child show today with a younger Rick Baylis. You weigh the same. How do you do that? Your recipes are the best Mexican fare of all. So admire your skills in the kitchen.

[daphnepearce]

Rick! Back to the store...again. I'm trying so hard to keep up with the taco manual, this weekend I'll be making tacos de Dzik. Luckily my husband and I really love tacos. Thanks Rick!

[cpp]

What a blessing you are to us, Chef! Thank you so much!

[DaveMorrowMusic]

This is one of my favorite things in the world, I know it’s not traditional but, I like to get extra naughty so I butter poached my shrimp before and throw the extra butter in the bag into my mixture. It’s insane.

[emmanuelvelezs]

I ate this tacos 3 years ago they're definitely delicious a MUST try❤

[amberwest]

I love Rick and his recipes. I appreciate the fact that a lot of things he makes are so budget friendly but are off the chain with flavor. Try the tomatado tacos, perfection.

[theyreMineralsMarie]

Had these for the first time when I visited Loreto BCS last year. They were served on fresh flour tortillas, as were most tacos in Baja.

[nancywalker]

Great timing for this to show on my feed, my grandson is coming and he absolutely loves shrimp 😊

[toryevanss]

I had no idea how much I would love watching all that chopping without any talking or music! Great video. I'm about to make Pati Jinich's recipe for these tacos and I'm glad to have found this video to help me see how it all comes together.

[Marielm]

I’m watching, stoping to add items to my shopping list, watching some more…. Thank you again.

[MaxCBear]

Thank you. I feel like a man alone until I see that my passion for this odd affinity is matched/exceeded by you. I LOVED just watching you chop. Not 2x’d into a montage, just seeing it live. I’m just a white dude from San Diego that loves cooking Mexican. If Diana Kennedy is my abuelita, Rick Bayless is the father that actually taught me something. Thanks, Rick.

[CarmenRamirez-hcfh]

You’re simply the best Mr Baylees !! Thank you for sharing your recipes with us!! 🌮 👌🏻😋🌏
I miss your show ! 📺
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