We’re going to Oaxaca in February and after watching your videos we can hardly wait. Thanks for sharing your experiences!
@terecarmona186
8 ай бұрын
Cómo me gustaría algún día poder probar alguno de sus exquisitos platillos 😋🙏🏻, yo lo sigo desde que estaba embarazada de mi hijo y, mi hijo ya tiene 33 años 😊 Im getting old 🤪, bendiciones 😇🙋🏻♀️
@DarksouIjah
8 ай бұрын
Great episode chef!
@granolitayyo
8 ай бұрын
Wonderful video! ♥️ Thank you so much for sharing! ♥️
@scottboettcher1344
8 ай бұрын
I've been playing with making my own cheese for about a year now, LOVE the open-ended can for molding the cheese idea! Thanks Rick!
@michellee1190
8 ай бұрын
Fun video! That leftover way is great for making bread BTW.
@terryt.1643
8 ай бұрын
I once made Queso Fresco for an historic park on bread baking day. Had some olive tapenade on the side. Many of our visitors preferred it to fresh churned butter and jam.
@terryt.1643
8 ай бұрын
After watching your video, I discovered it was requeson, which I made with lime juice. It was delightfully spreadable on fresh bread from the horno.
@SCCL1000
8 ай бұрын
Wonderful tutorial, Rick. Making the cheese your way is, I think, approachable. And I surely do admire your outdoor kitchen and raised bed garden.
@halohat2286
8 ай бұрын
Oaxaca is where my favorite coffee comes from. It's called Sierra Mixteca and is grown by a small co-op in the mountains. It is very difficult to find as it is a small co-op and it sells out immediately. If you can find it though, it is heaven 😊 Walnut oil works well as one of the ingredients used in doing a French Polish on wood. It's beautiful ❤️
@ivettesantana4319
8 ай бұрын
Kalona is the best i can get locally but is soo expensive. Love your gardener cuz we garden about the same and that is rare to see on video.
@k.s5889
8 ай бұрын
Look so good
@michellenoel8510
8 ай бұрын
Love his cooking
@daphnepearce9411
8 ай бұрын
Interesting episode. I've been really getting into eating several different styles of cheeses lately. I might even try my hand at making some. Thanks Rick!
@cachecow
8 ай бұрын
No whey guey! I loved this!
@nealieanderson512
8 ай бұрын
That looks so delicious!!
@Dancrept
8 ай бұрын
This is the way...
@sergeigen1
7 ай бұрын
un taquito de queso fresco y salsita, amonos
@cachi-7878
8 ай бұрын
@20:15, what was the point of creating the ridges if the seeds are not going in them solely and on top of that, you rake out the ridges?
@cjp8699
8 ай бұрын
What inspired the Mexican series? I'm burnt out..... what are you going to do next
@arturonietoflores
3 ай бұрын
El queso fresco se muele
@debbybrady1246
8 ай бұрын
I can't find any milk that will work. Where do you get your milk??
@caseywilson812
8 ай бұрын
Check local farmers markets. Here in central ohio we have several that do the low temp, non homogenized.
@ivettesantana4319
8 ай бұрын
I only can tolerate quesos frescos. Hard cheeses make me ill lol
@jeseniae.llerenas613
8 ай бұрын
That LOOKS 👁️🫦👁️ HELLa GOOD - YUM 🤤😋 Where YOU AT? Come Through 😹😸😺😻😽 I WANT SOME 🍅🧀🌶️ TOO ♥️🐈⬛
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