Learn how to cook Mexican dishes!

And enchiladas...

Here she complains about her gossipy neighbors, and tells everyone that she's only 69 years old, and not 80! Lol.

Chile rellenos...

Authentic MOLE sauce.

Caldo de res (Mexican Beef Soup).

Beefsteak and Nopales.

Potatoes with cheese.

Espinazo de Puerco (pork backbone stew).

Thank you for sharing, OP. It looks very interesting.

Taquitos.

Sweetened Pumpkin for the "Day of the Dead."

Abuela makes it look so easy.

Yum!!!

Breakfast with eggs and Mexican coffee...

OP, that looks delicious. I've long asked for a good Youtube channel or chef who makes legit Mexican dishes and was always directed to Marcela Valladolid.

Marcela Valladolid? But she's Portuguese!

She makes it look so easy.

Gorditas!

Their farm is so beautiful. Everything must taste so fresh, because it's all home grown.

Marcela is Mexican, R15.

No offense but most Mexican food looks like slop on a plate. Probably why there has never been an upscale Mexican Restaurant.

Not sure what Corundas are, but they look fun to make!

Man, the way she wrapped those corundas was so cool.

And she created an easy steamer with water and corn leaves.

No expensive cooking utensils, required.

I don't understand why Mexicans go through all this trouble to create different dishes and then drown them in super spicy chile salsa that makes everything taste the same.

[quote] I don't understand why Mexicans go through all this trouble to create different dishes and then drown them in super spicy chile salsa that makes everything taste the same.

The same could be said of ketchup, mustard, or mayonnaise.

They're all just condiments.

r23 that's a very racist viewpoint

You are a racist asshole, R19. Have you ever left your house?

Of course there are upscale Mexican food places everywhere. Ever been to Mexico City? Five star restaurants abound.

If you see “slop” maybe find better places to eat, pendejo.

She’s awesome!!

[quote]Marcela Valladolid? But she's Portuguese!

No. Mexican. And I would know.

Her knife skills need some work, lol.

"Poquita sal", and then she tosses in a heart-attack handful. Love it!

My partner loves mexican food and we are in northern Europe and so not to be found. I am stealing everything Angelita does with pride.

Someone needs to buy her a good set of tongs, and maybe a large pot.

She does all her cooking with a spatula!

Red rice...

Ha ha OP, when you wrote a "cool outdoor stove" I wondered how she got the oil hot, then I thought you misspelled "coal outdoor stove" and only when I saw the finished plate did I think, Hey that's cool! Took me a bit. . .

I guess that's the best they can do if there's no Taco Bell nearby.

I can not speak Spanish but I wanted to learn...

When you see a woman who looks like her, you know she can cook!

She looks...poor.

I rather do mandecado-conchas de Matcha tea.

R36, simple 'poor' food is often the best food.

Thanks OP

R37, I agree. One of the things that intrigues me about so much Mexican cooking is that it depends on the 'Three Sisters' (corn, beans, squash) that were typically grown together in North America by Native American people. The rice is a later addition. I could grow the 'Three Sisters' easily here in the US, but wouldn't have known how to grow rice. I do like the idea of vegetarian cuisines, especially ones that allow home-grown ingredients.

Thank you, OP.

r36 that looks like some sort of unholy spawn of Audrey II from Little Shop of Horrors. Ugh!

Thank you, OP!

Thank YOU, OP!

THANK you, OP!

THANK YOU, OP!

R36 = pinche fresa

She's no Pati Jinich.

Fabulous! Thank you.

I love her woodfire stove/oven thing. How much would one of those cost to get installed in the backyard?

Thanks for the tip channel, OP.

Pati Jinich has really good Mexican recipes too

Bitch probably doesn't even OWN an Instant Pot. How good a cook can she be?

Her woodfire stove gives everything a nice smoky flavor, I bet. I doubt my gas stove would achieve the same flavor. Maybe a charcoal grill?

[quote][R36] = pinche fresa

Who are you calling a strawberry (90s Mexican slang for stuck up) ??

Listen Puta @ R45. I would viciously hit you with abuela's chancla if I had one!

What was the herb she put in toward the end of the chilaquiles?

And did you notice the YouTube awards on the wall? Seemed kind of out of place for such a humble residence. Someone will do an exposé and find out it's all fake!

My one question is, what did they used to do before blenders came into use?

The blender seems to be an essential part of her cooking, but how did they puree things in the olden days?

R55, probably mortar and pestle.

[quote] You are a racist asshole, [R19]. Have you ever left your house? Of course there are upscale Mexican food places everywhere. Ever been to Mexico City? Five star restaurants abound. If you see “slop” maybe find better places to eat, pendejo.

You're funny.

I'm bummed that none of her videos featured beans or tacos.

Those are Mexican staples, aren't they?

Although she did have tortillas served with a couple of dishes, so maybe tacos can be made out of any meal, as long as thee's a meat and a tortilla available.

How does the family make money from her videos? She’s adorable and she certainly knows what she’s doing.

Most of her recipes are pretty standard fare. Except the stove, of, course.

It’s actually depressing to see her “kitchen” and the cooking conditions.

Hopefully the family can improve their living conditions.

[quote]Poquita sal", and then she tosses in a heart-attack handful. Love it!

R29: Ha! Yes! Not unlike “un poquito aceite”, as she pours in half a cup.

R54, the herb looks like thyme, which I don't normally associate with Mexican cuisine. Maybe it was oregano (although the leaves seemed small for oreg).

Somewhat OT, but I think Mexican Spanish is the easiest of the various Spanish accents to understand if you're not a native speaker.

Does she have a tamales video?

These are all her videos, R62.

I don't see any tamales on the list.

Here she makes Picadillo.

I am so in love with her yard and her garden. It looks so idyllic.

I also love her earthenware. I wonder if they're home made, also?

A part of me likes the woodburn stove, a part of me knows i'd burn the fuck out of myself so better not. Someone please buy her some tongs so she can better manage those tortillas over the heat.

Hey I learned something from her picadillo video.

There's a zucchini/melon thing that she called "calabas" or "calabasitas."

That must be where the name Calabasas, California came from! The calabas plant. Cool.

I was just thinking the same thing about the heat, R65.

Not so much about burning myself, but more about how can you control the heat? I guess there's only one cooking temperature.

I guess that's why all the meat has to be stewed. If you tried to fry it in one of those pans, it would probably burn.

[quote] Not so much about burning myself, but more about how can you control the heat?

Maybe moving the burning wood pieces a certain way helps adjust the level of fire? You'd have to know what you're doing though.

Whoever edits the videos is doing a great job.

They don't waste a lot of time with unnecessary stuff, and they try to keep the videos between five and seven minutes long.

I hope she gets most of the money these videos are making.

Her English is terrible.

That chicken and mole at R3 looks amazing.

Omg, I wish I could have tried it.

Are there any Mexican Spanish speakers here, who can explain why in the comments section of almost every one of her videos, the commenters are always mentioning how they love when she says "poquita sal." They say it in such an amused way, like she's saying something really funny.

All she's saying is "a little salt," right? What's so funny about that?

Calabazitas is a zucchini.

Squash (Calabasa/Calabaza) and zucchini (Calabazita) are native to Mexico but you also find them in the United States and Northern Central America.

I am surprised she doesn't use hierba buena( Mexican mint) in her dishes. This bitch ain't a real Mexican Abuela unless she uses Fresh Vanilla or Chocolate in her recipes.

R63, thanks. I like this breakfast video.

I like how she never measures or times anything. She just knows, the way a grandmother knows.

R72, maybe they're amused by the fact that her "poquita" would be better described as "muchisima". That's not a little salt. That's a lot of salt!

Dried epazote, R54

I have my own thread!

Oh, okay R75.

That makes sense. People are saying that here, too!

Weird, because I don't think she's using that much salt. Especially in relation to the volume of food that she's cooking. It needs the seasoning.

If you watch the Food Network, the chefs there use about as much salt in their dishes, too.

Funny how people around the world are so salt conscious.

Actually, R53, he/she/it was calling you a fucking fruit.

Her videos are very soothing.

I think "calabasa" is used for any kind of squash -- even pumpkins.

Ha! But no, R79. A fresa is a spoilt, little bitch who always gets their way.

Yes, R81.

R52, a cast iron pan is the next best thing to use at home. But, you can't use tomatoes in a cast iron pan. Tomatoes will strip the "seasoning" on the pan.

It seems like she's only been on YT for a couple of months & went from 100,000 to over 1 million subscribers at a rapid rate.

She seems to have gotten both awards at the same time (unless she waited for the female in the video to come over & help her open them at the same time).

For R54 =

R59 R70 She joined YT less than 90 days ago & already has over 50 million views from all of her videos.

She might've made $40,000 US dollars in that short length of time but that might be stretching it (since she isn't located in the US).

I don't really think that Abuelita wants a new house, or some new tongs.

She seems quite content.

She's a certified Youtube star. Haha, good for her. Watch out, Pewdiepie.

The endings of her videos always crack me up.

She spoons some of her food into a bowl, then gobbles it up! And it's always "saboroso!" and "rico!"

Then she smiles and that's it. Hilarious.

Another funny thing is how she says, "mi gentes," or "my people." Lol.

I love her videos I watched all of them. The food isn't really my taste but I may try a few things. I love how she is very no-nonsense, does almost everything by hand. I would describe it as gentle viewing. I hope that she can keep it going like it is now, I suspect someone will make her go Hollywood and get a new stove and matching cookware. I would like to know what the gossip is all about, it was interesting and funny how she made a little commentary about it.

Me too, R89!

Damn, the online haters can be so nasty.

I love how she addressed it right off the bat, in one of her videos. "I'm not 80. I'm 69!" ROFL!

She should roast the online haters on her woodfire oven. Turn them into some carnitas, lol.

R22, You don't have to drown Mexican dishes in salsas and sauces, instead just use a little bit. However guaranteed that the spicier the dish the less you'll want to consume to feel full. Also the garlic, tomatoes, onions, chili peppers, etc are high potency pain relievers and immunity boosters.

Mexican food is extremely healthy if you simply limit the amount of lard and cooking oil, unless of course you need to feel satiated while doing extreme physical labor for long hours each day.

R22, You don't have to drown Mexican dishes in salsas and sauces, instead just use a little bit. However guaranteed that the spicier the dish the less you'll want to consume to feel full. Also the garlic, tomatoes, onions, chili peppers, etc are high potency pain relievers and immunity boosters.

Mexican food is extremely healthy if you simply limit the amount of lard and cooking oil, unless of course you need to feel satiated while doing extreme physical labor for long hours each day.

R62, R63, Corundas are very similar to tamales.

R66, It's not sweet melon but Mexican squash similar to Italian zucchini.

R95, She's making Mexican-style chilaquiles. With American-style the eyes are stirred together with the leftoverr, dried out corn tortillas and then the sauce/salsa is added. Similar in concept to a savory bread pudding.

A calabas is a melon/gourd.

Dried out calabas' can be used as musical instruments...

Or they can be used as food/drink containers...

[quote]Actually, [R53], he/she/it was calling you a fucking fruit.

As a slang:

Fresa = Prepi & Spoiled

Oh, she makes me long for a simpler life with nothing to worry about but what fresh, delicious meal Im going to eat next.

Wow, nice variation on the chilaquiles, OP, one of my weekend staples. This could become a regular thing, and I can brush up on my awful Español.

I like her enchiladas recipe.

It's interesting that she doesn't bake her enchiladas.

Every time I've ever seen someone make enchiladas, they stuff the tortilla with cheese, roll it, cover it in the sauce, and then back it in the oven until the cheese melts.

This lady dunked the tortillas in the sauce, and then tossed them in a pan with oil. THEN she put the cheese on top, folded it, and put it on the plate.

It's an interesting technique, but I think I prefer the oven baked enchiladas, because the cheese is more melted.

That’s how my mom makes enchiladas. Just warm up the tortilla, dip it in the chile sauce and fry it up. Then fill with cheese and some onion and roll them up and you are done. No need for the oven.

The heat from the fried tortilla melts the cheese.

Makes sense, especially because I don't think she has an oven.

It seems to be stove top cooking only.

Something tells me even if she had the chance to get an oven she wouldn't

R107 She lost a cat to an oven mishap.

The very first steps she takes in making those corundas are actually the very first steps in making tamales.

In fact, I would say that those are tamales in her part of the world.

I mix the lard in my Kitchen Aid mixer until it’s silky and smooth. Then you mix in the corn masa. It’s hella hard work and it might take an hour or two to incorporate everything, by hand, mind you. You add baking powder to make them fluffy and of course you add salt.

The only differences is that you spread the masa on dried corn husks and fill them with pork or chicken or cheese. You steam them as well.

R78, TV cooks usually seem to use more fat and salt than they say or the recipes online indicate. “Now, a tablespoon of butter,” says the cook while slicing off a good two tablespoons. “Add two tablespoons of oil to the pan,” says the cook while pouring in at least four.

Way more fun than the Food Network.

[Quote] Way more fun than the Food Network.

I love this! Its cool how many people put up their grandparents cooking videos. They really are treasures.

I know MARY!

Right, R110? Drummond always eyeballs ingredients, especially in baking, I know it’s a no-no since you do have to be precise.

She says it’s a teaspoon of vanilla and adds a whole 1/4 cup practically.

That's a very cool point R113, and I never thought about it.

I think it's a great way to preserve traditions that are handed down from generation to generation.

There are things from the 1700's, 1800's, and 1900's that I only WISH could have been saved on YouTube.

There are some little cooking and preparation methods that you know were handed down from her own grandmother, so we could very well be learning some pretty old techniques, dating back over 100 years.

Ree Drummond never seems to give measuring amounts, R114.

That's what I don't like about her recipes. They're all "off the cuff."

You’re right, R116, but if you look at the FN page, there are actual measurements.

She must have read my mind at R62, because she posted a tamales video!

She must have read my mind at R62, because she posted a tamales video!

Or maybe it's because it's traditional to make tamales around the holidays.

R120, nope. She was most definitely reading this thread. She looks like a Datalounger, for sure.

Nosotros gusta Abuelita!

Damn, R118.

Her son who appears in the video at the six minute mark is handsome!

Hola, papi!

¡Me gustan las chilaquiles!

There is no better hangover remedy on earth.

This concoction looks interesting.

It's a "Christmas Punch!"

Just in time for the holidays.

I don't think I've ever seen someone put crema on tamales.

It's like sour cream on enchiladas, R126.

I love crema/sour cream on all of my Mexican food. Tacos, chile rellenos, enchiladas, beans, and tamales. All of it!

OP I missed the first go-round of your thread, just found it. I love it.

Viva la Abuela!

I beg you for a beans/frijoles recipe, OP. .

I made the chilaquiles, her version. But obviously without the woodfire oven.. Simple but came out great!

Yeah I remember asking for sour cream on a mexican bean dish and the not-mexicana cook looked at me like I had three eyes.

I've been seeing her videos for a month. Never thought it'd hit Dlounge lol. My grandma looked just like her, but she couldn't cook like this lady. Money doesn't buy happiness. These ppl look happy with the simple Christians tree and with each other.

Abuela is not answering.

How do I incorporate beer into my refried beans to make them taste so good? What is the recipe?

How much money can you make being a Youtube star? Will money and success ruin this great thing?

We’ll know it’s over when abuela gives up her spatula for tongs, r134.

For whom the bell tongs...

I love champurrado,

I did a Bing Translation of this video, and it said:

"The Real Lunch from Rancho De Mi Rancho to Your Kitchen This lunch is the one that my old man likes the most and most with the eggs of the ranch"

This video is not from Abuela, but damn, if this Mexican Diablo Shrimp doesn't look DELICIOUS!

The only beans you put beer in are charro beans, R133.

Crema is a big no on tamales. Only certain foods call for crema.

Her son is attractive! The one from the buñuelos video.

I wonder how Abuela is doing?

She can still make money from her videos, during the pandemic.

Aww, thanks for the new episode.

Love that she gave us her blessing in these difficult times.

I think she’d be pretty safe from the pandemic.

I love her videos! They remind me of less.. strange times just a few months back.

I may make one of her dishes next week.

Here she makes something called Enfrijoladas. It's from April 9.

[quote] Love that she gave us her blessing in these difficult times.

Really? I don't speak Spanish.

When in the video did she say it, and what did she say? There was a part when she was chopping onions and talking a lot, but I had no idea what she said.

Chilaquiles!

Does anyone know what she fried up in this recipe?

It looked like grasshoppers.

Also, she cracked an egg into the grasshoppers, and a little bit of the shell went into the pancake... rofl!

When she said that she was aware of people concerned for her safety and she said she was doing fine and then said “May God bless you” to all of us out here.

“Que Dios los bendiga”

I just read that charales are a type of fish.

Silversides is what I’m reading.

Kind of like a minnow but it’s not a minnow. It’s not anchovies, either. Or sardines

So a tiny fish that comes from lakes.

This is racists

Omg, these potato gorditas look so good!

Thanks for sharing her with us, OP. What a charming lady!

After watching several videos, you pick up on the way she says the same things over and over again, and always using diminutive forms -Very, very grandmotherly! I don't think I could tolerate all those serranos with ribs and seeds, but otherwise the food looks really tasty. It's nice to see an un-fussy chef every now and then to remind us that good food (and good cooking) can be very simple.

Anyone know where she lives in Mexico?

Huevos Rancheros!

Omg, this is like my favorite breakfast ever.

Mmm. Tamales!

she is too adorable. A Spanish lesson with some Yum!

me gusta mucho, abuelita!

I think it’s been mentioned she’s from the state of Michoacán, down south somewhere.

I do hope she and her family are safe. Lots of violence being reported down there.

New video!

Barbacoa chicken with consome. Yummmmm.

I would watch a Food Network that just had grandmas from all over the planet showing how to make their comfort specialties that they'd learned from their grandmas.

Totally, R157. That's a great idea.

I think that the closest Food Network came to that was "Two Fat Ladies" and Paula Deen.

R157, doesn’t Mo Rocca do a show like that?

There used to be a show (maybe it was public access?) where a guy recorded his little Jewish grandma making her food. It was great! Making latkes, kreplach, etc. It was awesome. The one thing I learned from an ex’s grandma is that rendered chicken fat (schmalz) is the secret to matzoh balls (and a good lentil soup).

There’s a way grandmas slap things together imprecisely that makes them taste extra good. My friend’s Cuban mom (RIP, Susu) made the most delicious food in her closet-sized NYC kitchen. She owned one knife that she used for everything. The food was served in disposable aluminum pans and takeout containers. I’d give anything (and do would my friend) to taste her pernil with sour orange salsa again.

You just know that little abuelita was a hot piece of ass at one time