Chile Class (*Audio Fixed*) with Rick Bayless

**Thank YOU for telling us about the audio issues with the old video. This one's better. We're so glad you're finding these videos helpful. Thank YOU for watching my YouTube channel - we're having a blast making them.**

[paulh]

I had a dish of his at "Frontera" in Chicago about 6 years ago that was the best taste sensation ever. It was Duck breast in green mole sauce. It was the best dinner I have ever years later and my mouth still waters just thinking about it. The flavors were so complex and unfamiliar but at the same time simple and familiar. I know that makes no sense but it's all my limited vocabulary can muster. Rick, you are a genius.

[GregTally]

The raisin to grape analogy really hit home.

[maydaygarden]

A small mexican restaurant I know deep fries fresh jalapenos until very wrinkled and marinated n a bowl of soy sauce they call Chilies Toreados offered at the salsa bar. So good.

[scottmitcheltree]

A PA native, with 50 years in So. Cal. I love expanding my skills. Thanks Chef.

[yellowbird]

"Jalapeños have been bred to boredom." Ain't that the truth.

[robmarais]

Chef, this was an awesome master class on the chile of México. Thanks for giving us the basics, and I hope we can discover more about the diverse chiles and their flavor profiles.

[jaysonreyes]

Thank you for the very informative class. I moved to Texas a number of years ago and learning how to smoke meats, cook Mexican dishes and appreciate the idiosyncrasies of peppers. Well done. Keep up the great work. Cheers.

[designationzero]

I have been a fan of Rick Bayless since I was a child. As a kid I loved watching cooking shows on PBS and Rick was the only chef on TV that represented Mexican cuisine in way that was consistent with what I saw in my grandmother's and mother's kitchens. He always respected Mexican cuisine and culture without being overly saccharine, or patronizing.

Visiting Topolobampo and Frontera Grill are on my bucket list.

[katharinesantana]

Amazing lesson, thankyou Rick Bayless for representing authentic Mexican gastronomía.

[nubetoob]

I know I’m 5 years late. But this is helpful, thank you.

[GpD]

15:15 I would *LOVE* to see a video on making red chili sauces and moles!!!!

[genesmolko]

Very helpful, don't be afraid to go even deeper into the world of Mexican chilis!

[jguti]

you can tell which chiles he really likes cause you can hear his mouth begin to water lol

[craigholman]

Really great.  I have a Mexican grocery store that I visit often.  There is a whole wall of dry chilis which pretty much stump me.  Now I am making progress.  Next is the sauce.  Thank you.

[stclairstclair]

Rick, This is the video i have always wanted you to make! Please make more of Mexican basics, this really is helping me.
Also i finally found the CORRECT shrimp cocktail recipe when i made yours! Spot on man!

[lukelucy]

This is one of the VERY BEST Video's I've watched  Thank You.

[Hullj]

You are an excellent teacher, Rick. I appreciate you giving us lots of hooks to remember stuff. Colors, smells, comparisons to typical American stuff, grapes vs raisins. Then the repetition: here's what I'm gonna teach us. Ooh! Lookie! I'm teaching you with 2 or 3 ways to remember this. Here's what I taught you!
Excellent.
The best things about The Covid is how much cooks from all over the world have not only taught people from all over the world, but have made permanent records of this stuff so it doesn't die. What would you give to see a video of pre-invasion Mexican cooking?
Anyhow, thank you. You matter.

[untenableposition]

This is excellent. Now I understand the reasons for the techniques that I've seen in videos of Mexican families (especially madres and abuelas) cooking generations-old moles.

[channelnoise]

I watched this video many times, love it each time

[joeclark]

i used to watch your show on pbs in the early 2000s and am very happy to find you once more