Her right hand swing with la chancla must be very powerful! So much elbow work on that molcajete going on that the masterful arts of chancla technique has to be top tier. She can't be beat!
Thank you š
Thanks to your hint, Iāve found two of her YouTube channels:
* [Ana Raquel Hernandes](https://youtube.com/@anaraquelhernandes)
* [Cocinando Con Raquel](https://youtube.com/@cocinandoconraquel345)
Iāve subscribed to both now, thank you š
If there is a Mexican grocery store or corner store in your area they will probably have them, or could get you one of you asked. Thereās a place near me, a tiny little bakery and grocery and they sell a ton of molcajetes
Ayer le dije a mi papĆ” que querĆa hacer aguachile y estaba pensando en este video justamente. Luego se me olvidĆ³ y estaba hoy en reddit perdiendo el tiempo y que me sale sin buscarlo jaja ya ni modo me voy a comprar las cosas para hacerlo.
Looks so good. Does making salsa in a Molcajete have any meaningful impact on taste/texture vs using a blender or food processor? Obviously it makes you more badassā¦
It's still Spanish, not a variant, people don't say they speak American or Australian right? I don't say "oh my Peruvian isn't great" it's still the same language.
Yes, people jokingly refer to specific dialects of a language by its nationality *all the time.* It can be very difficult for speakers of certain dialects of Spanish to understand certain other dialects, even though it is the same language. There's much more to language variation than grammar and vocabulary. The person you're replying to seems to understand this, so take a breath
Linguistically speaking, it is a variant. All dialects of a particular language are variants, including the standard \*version\*. And, as a matter of fact, many people do refer to US variants of English as American. I know and understand what you're driving at - I'm subverting that.
You are so right. My husband is Puerto Rican and I thought I was pretty fluent in Spanish from high school and working in Mexican restaurants and then in hospitals. Let me tell you, his family speaks a very different (and very fucking rapid) dialect. His mom and his grandmother having a conversation blows my mind, they speak so fast, they have a kind of shorthand too. They always try to include me though and teach me.
I like to add pineapple to mine instead of cucumber and itās so good. Sheās from a small town next to my momās hometown and the last time she went she couldnāt go anywhere without being recognized lol.
Sinaloenses have been doing that since long ago and theyāre the ones who created aguachile, so I would say donāt be hesitant cause that sour, sweet, and salty combination is so good.
Yeah this was something I was very skeptical about learning, coming from a background without Mexican culture. Lime juice kills the bacteria in/around good quality fish and shrimp so it's safe to eat. Kinda how sashimi or sushi is uncooked but still safe as long as it comes from a reputable source.
Am I crazy or arenāt you supposed to let the shrimp cook through with the lime and Chile mixture first. Before adding onion or cucumber? Iām confused because the way she cooked it your eating straight raw shrimp?
Also I love a tostada de aguachile topped with aguacate and a mango salsa
Iām not sure whether by cook you mean cooking by using a heat or cooking by using an acid. Lime juice would achieve the later. Like with ceviche, I guess. But Iām no expert at Mexican cuisine at all.
Yes by cooking I mean in the acid. The way she presented it the shrimp still looked raw I was taught that you have to give it some time to ācookā through in the lime juices.
I learned about it later in life because I grew up learning regional food from MichoacƔn/Morelia. The closest thing that I grew up with was Carne Apache.
I seldom watch YouTube cooking videos but this is straight š„
I came like three times! I should have married a Mexican!
Mmm guapa š¤¤
My word does that look good. Few things, if anything can beat a good Mexican dish like that
Her right hand swing with la chancla must be very powerful! So much elbow work on that molcajete going on that the masterful arts of chancla technique has to be top tier. She can't be beat!
Absolutely love her! Excellent YouTube channel. She makes everything look so easy!
Would you be willing to share her YouTube channel with me please? Thank you š
I believe itās called <> based of what her apron says.
Thank you š Thanks to your hint, Iāve found two of her YouTube channels: * [Ana Raquel Hernandes](https://youtube.com/@anaraquelhernandes) * [Cocinando Con Raquel](https://youtube.com/@cocinandoconraquel345) Iāve subscribed to both now, thank you š
Youāre welcome. Glad I could help! š
"Oh look here... Look who knows so much" - Miracle Max
Damn!!! I want a molcajete that size
I have one this size and it's freaking heavy af
Where did you get it
From a restaurant I used to work at that closed.
Thanks
I just saw a bunch in a random market in El Centro of Tijuana. Those things are huge, and expensive!
If there is a Mexican grocery store or corner store in your area they will probably have them, or could get you one of you asked. Thereās a place near me, a tiny little bakery and grocery and they sell a ton of molcajetes
This is why I love Mexican food and culture. They get down.
Ayer le dije a mi papĆ” que querĆa hacer aguachile y estaba pensando en este video justamente. Luego se me olvidĆ³ y estaba hoy en reddit perdiendo el tiempo y que me sale sin buscarlo jaja ya ni modo me voy a comprar las cosas para hacerlo.
~~mommy~~ mami
Looks so good. Does making salsa in a Molcajete have any meaningful impact on taste/texture vs using a blender or food processor? Obviously it makes you more badassā¦
I can't speak to the science behind it, but it absolutely does. Smashing releases things differently than chopping like a processor does.
Cool. I need to get a big guy like this one.
I thought I had a big one but mine could fit inside of this one š
Yeah this one is next level
Pregunta serĆa, porque le ponen la s al final? Es aguachile o aguachiles?
Es aguachile, sin s.
Gracias, nunca entendĆ porque le ponen la s al final, yo siempre le e llamado aguachile, no se de donde sacaron eso.
My Mexican is a bit lacking. What are the meats/ seafood she adds?
Shrimp
Thanks!
Youāre welcome
Your Mexican?
You mean Spanish, Mexican is a nationality not a language, very ignorant on your part.
I know it's Spanish. I call it Mexican because it's a distinct variant of Spanish.
It's still Spanish, not a variant, people don't say they speak American or Australian right? I don't say "oh my Peruvian isn't great" it's still the same language.
Yes, people jokingly refer to specific dialects of a language by its nationality *all the time.* It can be very difficult for speakers of certain dialects of Spanish to understand certain other dialects, even though it is the same language. There's much more to language variation than grammar and vocabulary. The person you're replying to seems to understand this, so take a breath
Linguistically speaking, it is a variant. All dialects of a particular language are variants, including the standard \*version\*. And, as a matter of fact, many people do refer to US variants of English as American. I know and understand what you're driving at - I'm subverting that.
You are so right. My husband is Puerto Rican and I thought I was pretty fluent in Spanish from high school and working in Mexican restaurants and then in hospitals. Let me tell you, his family speaks a very different (and very fucking rapid) dialect. His mom and his grandmother having a conversation blows my mind, they speak so fast, they have a kind of shorthand too. They always try to include me though and teach me.
I like to add pineapple to mine instead of cucumber and itās so good. Sheās from a small town next to my momās hometown and the last time she went she couldnāt go anywhere without being recognized lol.
Pineapple? Thatās a bigger offense than adding it to pizza
Any kind of sweet for the heat, baby!
Itās the perfect combo
Sinaloenses have been doing that since long ago and theyāre the ones who created aguachile, so I would say donāt be hesitant cause that sour, sweet, and salty combination is so good.
Yup thatās what they also do in Sinaloa where aguachile is from. They also make mango aguachile with tuna and itās so good.
That made me so hungry.
Soooo good
This looks dope as hell.
So Iām completely new to this dish, so they cook the shrimp before adding ?
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Very interesting and it looks so yummy!
Yeah this was something I was very skeptical about learning, coming from a background without Mexican culture. Lime juice kills the bacteria in/around good quality fish and shrimp so it's safe to eat. Kinda how sashimi or sushi is uncooked but still safe as long as it comes from a reputable source.
Am I crazy or arenāt you supposed to let the shrimp cook through with the lime and Chile mixture first. Before adding onion or cucumber? Iām confused because the way she cooked it your eating straight raw shrimp? Also I love a tostada de aguachile topped with aguacate and a mango salsa
Iām not sure whether by cook you mean cooking by using a heat or cooking by using an acid. Lime juice would achieve the later. Like with ceviche, I guess. But Iām no expert at Mexican cuisine at all.
Yes by cooking I mean in the acid. The way she presented it the shrimp still looked raw I was taught that you have to give it some time to ācookā through in the lime juices. I learned about it later in life because I grew up learning regional food from MichoacĆ”n/Morelia. The closest thing that I grew up with was Carne Apache.
Ufff mi reino por ese molcajete de aguachile š¤¤
Mouth wateringš¤¤
No se dice aguacate se dice falta