Rick Makes Classic Chilaquiles From the Test Kitchen Bon Apptit
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Date: 2019-10-25
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Comments and reviews: 8
Firewolf Bizahaloni-Wong
I'm sorry but as a working chef - now a pastry chef/cake decorator - I couldn't get passed his lacquered nails & way too exposed chest hair. Dude. Health regulations. We've always been discouraged to wear nail polish in the kitchen. Days off? Sure, but not in the restaurant or bakery kitchens. All hair is covered with sterile caps (sort of like shower caps) & also beard caps are worn. Customers don't want our dna in their food. I've seen people fired when a customer comes back with a hair (decidedly not theirs) or a fleck of chipped nail polish in their order. Even if you don't use gloves, wash hands super often, make sure nails are clean, etc. The other chefs here look way more protected & conscious of food prep safety.
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I'm sorry but as a working chef - now a pastry chef/cake decorator - I couldn't get passed his lacquered nails & way too exposed chest hair. Dude. Health regulations. We've always been discouraged to wear nail polish in the kitchen. Days off? Sure, but not in the restaurant or bakery kitchens. All hair is covered with sterile caps (sort of like shower caps) & also beard caps are worn. Customers don't want our dna in their food. I've seen people fired when a customer comes back with a hair (decidedly not theirs) or a fleck of chipped nail polish in their order. Even if you don't use gloves, wash hands super often, make sure nails are clean, etc. The other chefs here look way more protected & conscious of food prep safety.
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Arturo Guerrero Suárez
Not classic chilaquiles. Just a different approach, almost like nachos. Classic chilaquiles are even easier to make and delicious AF. I've seen like two or three videos of this guy attempting traditional food and every time it turns out to be quite different from the real classic food we have in Mexico. If you're referring to something as classic, do it that way. Japanese people would be very offended if you attempt classic sushi and change it like this guy does. As Mexican, I feel like people should know the real way food is made, because it is amazing and it deserves recognition. This video feels as if I was watching someone making classic tacos with those hard shell fake tortillas.
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Not classic chilaquiles. Just a different approach, almost like nachos. Classic chilaquiles are even easier to make and delicious AF. I've seen like two or three videos of this guy attempting traditional food and every time it turns out to be quite different from the real classic food we have in Mexico. If you're referring to something as classic, do it that way. Japanese people would be very offended if you attempt classic sushi and change it like this guy does. As Mexican, I feel like people should know the real way food is made, because it is amazing and it deserves recognition. This video feels as if I was watching someone making classic tacos with those hard shell fake tortillas.
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Enrique Javier Suarez Mendez
Nice plate, but: 1. - Tortillas should be triangle shaped for chilaquiles (kind like totopos. 2. - Try putting the tomatoes and chiles directly to the grill flame, sauce taste better. 3. - Though I love the extra cheese, classic chilaquiles don't have that Monterrey Jack cheese. 4. - Sauce should be added to the tortilla chips, not to the chicken, though I loved this idea too. 5. - Chilaquiles never will have lime/lemon added. Even though, I really liked this idea of Chilaquiles, will try the recipe this morning: )
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Nice plate, but: 1. - Tortillas should be triangle shaped for chilaquiles (kind like totopos. 2. - Try putting the tomatoes and chiles directly to the grill flame, sauce taste better. 3. - Though I love the extra cheese, classic chilaquiles don't have that Monterrey Jack cheese. 4. - Sauce should be added to the tortilla chips, not to the chicken, though I loved this idea too. 5. - Chilaquiles never will have lime/lemon added. Even though, I really liked this idea of Chilaquiles, will try the recipe this morning: )
reply
Andres Barajas
why is this guy making nachos? deep fried tortillas = chips, covered in cheese = check, baked in the oven = they nachos, baked meat on top = definitely nachos if that green schmaltz mush resembled a sauce then MAYBE chilaquiles, but it was more solid than the chicken, look like refried green beans, yuck. BUT YO, u trying to telling me there isn't UNO mexican tortilleria in any of the CINCO boroughs. thats HOT GARBAGE SON buying nasty Mission tortillas at the Duane Reade down the street. so lazy, so bougie
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why is this guy making nachos? deep fried tortillas = chips, covered in cheese = check, baked in the oven = they nachos, baked meat on top = definitely nachos if that green schmaltz mush resembled a sauce then MAYBE chilaquiles, but it was more solid than the chicken, look like refried green beans, yuck. BUT YO, u trying to telling me there isn't UNO mexican tortilleria in any of the CINCO boroughs. thats HOT GARBAGE SON buying nasty Mission tortillas at the Duane Reade down the street. so lazy, so bougie
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r4vis
0: 12 I'm a Mexican and i don't see any 'classic' there. Even that looks more like a mix between nachos and chilaquiles. What makes chilaquiles CLASSIC? - Triangle shaped fried tortilla- Sauce can vary from regions in Mexico but for a 'classic'' the sauce should be way more liquid so it's able to soak all the tortillas. - cheese (can use different types, like fresh cheese, ranchero, oaxaca)- sour cream - This is literally not part of the chilaquiles dish but beans is a must have side dish.
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0: 12 I'm a Mexican and i don't see any 'classic' there. Even that looks more like a mix between nachos and chilaquiles. What makes chilaquiles CLASSIC? - Triangle shaped fried tortilla- Sauce can vary from regions in Mexico but for a 'classic'' the sauce should be way more liquid so it's able to soak all the tortillas. - cheese (can use different types, like fresh cheese, ranchero, oaxaca)- sour cream - This is literally not part of the chilaquiles dish but beans is a must have side dish.
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aranzazú Sánchez
Mexico is a country with 32 states, each with different communities with in. Can you chill for a second and recognize that maybe just because is not exactly as you do it, does not mean is not a classical version of it? Y'all be acting like you're some kind of purist when it comes to food, yet you don't even understand what makes our food extraordinary. We're different, our food is different, it shows, it makes it better.
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Mexico is a country with 32 states, each with different communities with in. Can you chill for a second and recognize that maybe just because is not exactly as you do it, does not mean is not a classical version of it? Y'all be acting like you're some kind of purist when it comes to food, yet you don't even understand what makes our food extraordinary. We're different, our food is different, it shows, it makes it better.
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Erika D
When he was calling out the tortillas I completely forgot people actually eat those here in the USA. I forgot how lucky I am as a Mexican living in So Cal in an area highly populated by Mexicans and we have a tortilleria down the street from us. Also, we get tortillas from Tijuana cause it's close and someone is always going there and bringing them back. I really want chilaquiles now damn it.
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When he was calling out the tortillas I completely forgot people actually eat those here in the USA. I forgot how lucky I am as a Mexican living in So Cal in an area highly populated by Mexicans and we have a tortilleria down the street from us. Also, we get tortillas from Tijuana cause it's close and someone is always going there and bringing them back. I really want chilaquiles now damn it.
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Roi López
While Im sure these good, they look more like chicken nachos than chilaquiles. Chilaquiles ARE supposed to be a bit soggy, preferably without meat (meat makes it a bit heavy for breakfast. Chilaquiles taste even better the day after even if the tortillas are soggierif its good sauce the flavors are even better the next day because they integrate very well with the tortilla.
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While Im sure these good, they look more like chicken nachos than chilaquiles. Chilaquiles ARE supposed to be a bit soggy, preferably without meat (meat makes it a bit heavy for breakfast. Chilaquiles taste even better the day after even if the tortillas are soggierif its good sauce the flavors are even better the next day because they integrate very well with the tortilla.
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