Mexico's Best Breakfast: Machaca | Pruébalo with Rick Martinez

On this episode of Pruébalo, Rick Martinez travels in search of the best machaca. Machaca is a meat dish that is very popular in northern Mexico. Rick shows us how to make breakfast with machaca, black beans, chilaquiles, and eggs.

Producer:
Rick Martinez, Brad Cash, Andrew Rea, Sawyer Jacobs, Kevin Grosch, Abby Glackin, Emilija Saxe

Director:
Sebastian Ortega

Cinematography:
Sebastian Ortega

Editor:
Sebastian Ortega, Brad Cash

Animator:
Diego Medrano

Local producer:
Gerry Cruz

Camera B:
Juan Chavez

[vaguelydeltarunethemedsocks]

I love how visually pleasing every episode of pruébalo is! It's not the only thing I love about this series but man I just gotta gush about how nice these vids are to look at

[eHoysted]

it's so cool seeing authentic mexican dishes. from the other side of the world (tasmania) it's so amazing to see and have the opportunity to recreate this fantastic cuisine

[glenmoss]

I've never heard of machaca but I have a great Mexican supermarket in my area with excellent meat/seafood departments. I will definitely inquire about machaca on my next visit. Thanks for posting.

[bettestillwell]

In Chinese cooking they have something similar called 'pork floss'. Dried and shredded pork, but it's typically kept dry or used in baked goods.

[bobthetroll]

In Arizona, machaca is very common but you have to look around to find it made in a traditional way. It's delicious!

[BeamBalance]

I grew up in San Diego, and when in high school, I would get a machaca and egg burrito for breakfast from a local taqueria on the way to school.
And when I got older, that and a bowl of pozole became my go to hangover cure. It was and still is my favorite to this day.

[CptPatch]

YES! Finally Sonoran food! Machaca is the best thing about living in Southern Arizona.

[jjunture]

I had never heard of machaca prior to this video. Seems very similar to the chruok phat/meat floss from Cambodia and other southeast Asian countries. Very cool to see a similar food preparation happening in different regions.

[tranqe]

the machaca remind sme so much of the pork floss i grew up eating as a south-east asian! i would love to try and compare both of them

[kenb]

I like this guy. The whole show us what and where this banging food is found. Then how a Midwest guy can make it. Love it

[east]

I had missed Pruébalo so much! Glad it's back,

[shaktiashok]

I love learning about food from other cultures .. I want to try this soo bad

[oriolsoto]

Ciudad Obregon native here, great looking dish, I personally dice my tomatoes a little smaller so it cooks faster, and might add some cubed potatoes if it tastes too salty. Great video!

[mattybhoy]

This is so awesome to see. I'm a white south African, afrikaans to be exact, we are suched a mixed group of people. We have such a mixture of western European cuisine. Belgium, French, Dutch, English, Irish etc. Our fellow black south Africans also have their own mixture of cuisine and we also have a major Malaysian and Indian cuisine influence from malay descendants and Indians that migrated from India. We've been exposed to so many types of spices and types of foods through our history considering our harbours were the stop off points during colonial times between the east and west. Unfortunately we haven't really ever been exposed to Mexican food. There are some restaurants that claim to be Mexican restaurants but let's not kid ourselves they arent really. So seeing these videos about Mexican food are flipping awesome. Just adds a whole different flavour profile that we are not really exposed to. Cant wait to give these a try, would be completely alien to my palate, but completely delicious I have mo doubt. We Dont have Jerky, but we do have biltong ( cured meats used by Boers to preserve food, highly reccomend giving it a try to anyone reading this, very easy to make and way better than jerky in my opinion ;), the best snack ever ).
Anyway will make some biltong very similar to how that jerky looks and give it a go. Very keen, looks amazing.

[BurnheadLP]

I love this series, even tho I cant get a lot of the ingredients here in alpine europe, I use a lot of the ideas for my food every day:)

[WhitneyDrake]

As someone from Tucson (which is both in the US and the Sonoran region, so our Mexican food is very much like theirs), it makes me so happy to see someone talk about machaca!

[lucyparr]

This is a super cool dish and the preparation of the beef reminds me a lot of Pemmican, which is a Native American dish that’s common farther north! Really cool to see this connection!

[PriestsandParamedics]

There’s a taqueria at the gas station across from my house here in Texas that serves machaca but I never knew what it was until now. This looks delicious!

[anothertarnishedone]

Mexican gastronomy never stops to amaze me with its richness and humility. True food for the people.

[Trashpanda]

Thank you for adopting all our favorite people from Bon Appetite!!