Tamales Oaxaqueños 3 Ways | Mi Cocina with Rick Martinez

Rick, your crew is so lucky! Delicious! Can't wait for your book.

I love Rick’s kitchen and all of his cookware 😩 everything is so beautiful, including himself, his clothing, and his food!

I just returned from Oaxaca and the tamales were indeed outstanding. The one that stands out the most was a simple herb tamale, with no filling. Would you be familiar with this? Have a recipe, perhaps? Love your videos!

i like your show's new name and format. good job

So what's the difference between fresh masa and the masa harina you get at the store? Do you have to do your own nixtamalization and grinding yourself?

Looks amazing! Love the angry old lady selling tamales. Has she just been in the game too long?

Stop. You're killing me. Salivating here. I'm gonna make this. ❤😊

sounds like the tamale vendor was cursed with her talent for making tamales!

OMG can't wait for the cochinita pibil episode!!! these look astonishingly good. it's been too long since I've made tamales. I love sauteed mushroom, onion & mole tamales, too. nom.

Literally can't get enough of Rick. Love his passion for Mexican food, his flair and joie de vivre. Totally worth watching!!

Tanto te quiero!

Where I live it's very difficult to find fresh Masa. But I can get dried prepared hominy (pozole). If I cook the pozole till soft, then grind it up in a food processor, is that the same as fresh Masa?

Those look more like the tamales they make in my country. They look delicious!!!

The picture of Rick and his parents, holding his diploma brought tears to my eyes. You can just see how proud his mom is of him. Thanks for sharing her pictures, story, and recipes with us Rick.

I was focusing on his nails 💅 😂

I love watching you cook. Thanks!

Your videos have been keeping me going. I'm going to make two of these next weekend!

Looks absolutely amazing 🤤. Pre ordered Mi Cocina because I want to make it all. Can’t wait.

Btw: nails on point.

Put a coin or a jar lid (if there's room under your rack) in the bottom of your pot... you will hear it rattling around as long as there's water.

There's a trick for the water, you put 3 penny's on the bottom of the pot, and if you stop listening to the clicking sound your out of water!

Can I like this more than once?

Yanno the food is good when the old lady making the food is mean. She's making food not small talk.

just lovely. thank you rick and everyone involved. the preview for the next episode looked really good.

i also have to say, something about these recipes i've seen so far, seems more approachable than i've seen before. like these tamales. instead of needing to get the chicken centered inside the tamale, just put it on top, and fold it shut. same thing with the enchiladas from last week. no need to roll them, bake them and take a while. just put a little in, fold it shut. makes it seem that much more approachable.

really makes me want to get the book.

I love you AND I’m vegan. Maybe sometime you can offer a plant based version of your gorgeous tamales? Por favor!!!!!!

Most people's secret ingredient is love but that old lady's tamale's secret ingredient was definitely hate and disdain for her fellow man

Your family tamales are wow!! But your shirt I love love LOVE!!!

The photography and videography in this episode are…… *chef’s kiss* talented team.

Preorder that book!!

My first encounter with tamales was in Santa Barbara, CA at the annual Fiesta at a local church. I would buy at least a dozen to keep in my freezer. I've always wanted to learn how to make tamales and look forward to trying Rick's recipe!

I'm so excited for your book! This recipe is top of the list of things to try immediately.

Wowowow Love you Rick!

Ugh can he stop with the nail polish it's so garish, played out and distracting

Damn but I want some tamales now.

Then intro part where Rick explains his connection to tamale making through his mother was lovely to hear and see, especially the photos of Rick at various ages with his family. The best part of the story was Rick persevering after his mother's death to carry on the traditions with the next generation of his family.

I just can't do the nail polish 😫

you had me fah-reaking out over that pink glove, Uncle Rick. I thought you had burned your whole grown @$$ hand! Much love from North Carolina!

👍 Love Tamales !!!

I hate meat, and I usually skip meat heavy videos. But these are just so full of joie de vivre, I just avert my eyes when necessary and watch through to the end.

My love for banana leaf tamales comes with growing up with Filipino foods.

It blew my mind when I found out about these

The best I've had was from lady that used to sell them near an old job but she moved back to Mexico to take care of a disabled family member

I never found ones that tasted like them

I am a firm believer of generational heritage, especially as a descendent of slaves that had their heritage stolen, so oddly enough, I cried during this episode of Food52. Thank you Rick for passing on traditions that so many take for granted.

Step into a Jamaican restaurant they too are so mean but it’s so good.

Looks so delicious ! Is the cooking time longer using the banana leaves over using corn husks? 😊🇺🇸

This recipe makes me want to buy the book!!!! I live in Texas and I have eaten tamales my whole life but never with banana leaves. I really want to make this!

"But, I happen to have it now. Because I have special powers."
😂

You make a lot of salsa. Do you freeze the leftovers? I just ordered your book . I am so excited to get it.

Thank you Rick!!! These were so good, I was in heaven! I was transported to Mexico in one bite. You are so fabulous!!!

Chef Rick you aq quickly becoming my favorite chef....and now that I'm retired I have the time to cook.....

I’m only like half way into this video and I know he’s telling a true story about the mean tamal lady, so many of my family and people in Oaxaca are just assholes lol. They’re just not sure how to be nice, but they’ll feed you till you pop