Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled

i think the tortilla could be a little bit more crispier though no no no i think it's perfect the way it is don't get defensive no i don't do i start telling you how to make spotted dick or or whatever the hell you make at home welcome to scrambled where i take on some new friends old friends with my favorite dish today i've got one of the best mexican chefs anywhere on the planet we go back a long way he is my little brother from a different mother please welcome chef ron sanchez thank you very much gordon for having me appreciate it good to see you captain i see the budget's gotten bigger thanks come on really yeah anyway it's not it's not about the backdrop but what goes on the pan i agree yes i agree not only are you a prolific judge standing alongside me on a daily basis but you are the mexican james bond of cuisine where does that come from well i just think the idea of being this good looking and talented you can probably uh blame my parents for that a little bird told me this morning that you were voted from people magazine one of the most beautiful people in the world did you stuff the ballot box no uh i think i started stuffing myself after that fame but uh that was 10 years and 40 pounds ago right you know what it was a lot of fun to uh kind of recognize by the magazine that's somebody that's attractive yeah i know that yeah and listen congratulations by the way but what were you 14 15 at the time no i was not just asking now i launched humble pie 10 years ago uh it meant a lot for me to write i could have done that without my mother you've just launched chores how hard was it writing that book i'm using this book as an opportunity to inspire others i wanted people to know that it's not an easy ride you know all the different things that you and i do in our world it's still the cooking is the most important part family yeah and foundation and that comes across yes i see it well i appreciate that now um i'm going to take you on with scrambled eggs but you wanted to be an authentic mexican scrambled egg so we're going to do inside a breakfast taco breakfast tacos are all the rage nowadays and for me the traditional way of doing is always started with chorizo eggs and some sort of potato so you're telling me now how to make scrambled eggs yes i am okay absolutely yeah yeah you bet your sweet ass i'm telling you that might the best man win all right yeah let's go you're dead mate give me an insight to some of the early dishes that you grew up you remember with mom because i mean she was a prolific chef yeah my mom had a restaurant in new york city for 30 years and really the idea was to take all the traditional food that she had grown up eating on a cattle ranch in mexico and bring it to the biggest food audience in the world which is new york city yep so she had to overcome a lot of adversity a lot of self-doubt and then i kind of went along the ride along the ride with her right it was one of the most harrowing experiences i've ever seen i have so much respect for my mom yep she has done so much not only just for me but for a generation of mexican chefs sure so i made a lot of initial trips to mexico and all over latin america to make sure i educated myself so i spoke from position of of strength so you went off the beaten track you sort of almost opposite what she did exactly and then brought that back to the fold exactly and i needed to develop my own style and that was one of the biggest things my mentors had mentioned to me early on yeah were don't regurgitate what your mom and what your mentors do find your culinary voice yes and let it be clear for everyone to hear you know you know the deal yeah you don't want to you know do things that your mentors taught you you want to step away you have authenticity across your food you're very passionate about what you do you're a loving dad what's with all the tattoos okay now initially yes uh you know when i started cooking in the kitchens it was a great place to kind of be a little bit of a misfit an outlaw a rebel and tattooing early on was really part of that kind of image i guess i wanted to portray i loved how rock and roll it was right and then it kind of took off from there i have a lot of friends that are tattoo artists and now i co-own a tattoo shop so just to show you but they're everywhere yes is it is there anywhere on your body that doesn't have a tattoo uh i have one butt cheek that's kind of bare right now you have one butt cheek that is bare yeah so i'm waiting to complete the butt cheek and then uh and then i'll truly be in tattoo bliss exactly give me the size of the foundation because i've been following the foundation over the last five years you're sponsoring young chefs that haven't been given opportunity yes now the the kids that i'm working with are from latin backgrounds young women and men from all over the country and what i saw initially when i started cooking was that there was a disparity between some latinos getting positions of leadership in kitchens right so i wanted to provide them with the foundation of the best culinary education possible so so to create this next generation of leaders in the kitchen culture so i don't start your scholarship fund it's doing extremely well we have about five kids enrolled into the program now and we're going to put in probably another three this year so amazing the proudest day of your career would be what i've been cooking at the white house a couple times was pretty fantastic i had a chance to cook for president bush and for obama what was that like walking in there you know what i mean the pressure and the expectation were up the roof i remember going there with my family being like this is probably the most important meal i'm ever going to cook in my life so uh were you nervous i was extremely nervous and trying to choose a menu for heads of state and all of their colleagues and figuring out what's a universally liked menu you know how it is you you cook for royalty and for presidents you know the deal um so that for me was one of the biggest highlights i guess what makes you nervous um failure failure yeah um not living up to the expectation that people have of me and you know letting people down i think that right there is something that every chef possesses and contains and you let either use that as a source of strength or it can really consume you so i guess that just the fear of failure i'm sure that's something that concerns you too that's always in the back of my mind yeah how important is it for you to be a mexican being successful in america today what is that what does that mean for you today my father was from a town of 200 people in the in the valley of texas he was the first mexican american to get a masters in the 50s for a thousand miles so it's really about honoring honoring your legacy your family and making sure that you're an example to all those one unbelievable generation of young kids that want to do what we do every day sure so i think that really is the goal and that's how it feels so rewarding now away from the kitchen yeah what relaxes you um well you know i love spending time with my family obviously just like you do i love going to the beach i love being on the water i love to dance like i know you're a big fan of dancing i mean i saw your master chef junior brother you were a hot mess i've never seen a guy actually go against the rhythm so much in my life i i know i can't dance i mean with scotland i'm known for no no drinking but not dancing and every time i do dance my daughters think i'm having a fit exactly that's what i'm saying so i'm not the only one i love it now the layering of a breakfast taco so for me crispy tortilla or soft tortilla sure let that be the base and then from there we're going to go ahead and uh start working with your garnishes and your salsa yes okay so you went bacon onion mushroom right yes so very kind of european a little bit chilly in there there's a little bit of chili yeah some scallions okay cool calories to finish mine has a chorizo potato a little bit of onion a little tomato and then then i like to put all my fresh herbs at the end right let's have a look at these side by side you still put bits on there yeah now you're taking the pair so i've finished and you put the avocado avocado do you know what means testicle and aztec so the aztec language the word avocade means testicle put that in your next book all right here you go hold on move over a little soft blue all day long amigo um so describe yours please i did first of all let's describe it with delicious all right let's start with that chorizo a little bit of potatoes a little onion of course a little salsa so i have scrambled egg starting off with a little bit of chorizo a mushroom a bit of bacon in there finished with some chili top with salsa and finish with your cheese you mean one of the best cheeses ever okay is there anything you didn't put on there jesus look at that please please please stop being fussy come on take one of mine i'll take one of yours and here we go expectations are high here chef indeed you fancified a breakfast taco for the love of the baby jesus but you know what i'm happy you did it because it's yummy yours is delicious really good i think the tortilla could be a little bit more crispier though no no no i think it's perfect the way it is don't get defensive no i don't do i start telling you how to make spotted dick or or whatever the hell you make at home well done senor may you always continue to make tacos okay consider me your mexican messiah i will free you from bad mexican food thank you right that's it for scrambled please leave a comment below on who you think has done the best you shared the name with another famous arron sanchez basketball player no no a baseball players oh yeah i better get that right there's too many sports here [Music]

Channel: Gordon Ramsay

Views: 7,502,592

Keywords: Gordon, Gordon Ramsay, scrambled, scrambled gordon ramsay, gordon ramsay aaron sanchez, scrambled aaron sanchez, gordon ramsay scrambled eggs, scrambled eggs ramsay, scrambled eggs recipe, gordon ramsay recipe challenge

Id: fe-tkf4cqFU

Length: 9min 30sec (570 seconds)

Published: Thu May 09 2019