This video is a cooking tutorial for an extravagant and expensive version of chilaquiles, a traditional Mexican dish. The host starts by explaining the high cost of the ingredients used, including caviar from sturgeon, a 280-gram ribeye cut from a high-end Japanese butcher, and a variety of expensive tomatoes. The caviar is served with a traditional French sour cream and often accompanied by a cookie or crusty bread.
The host then prepares the ribeye, removing the excess fat and cooking it to release its flavor. The marbled center of the meat is then seasoned with salt and used to make chilaquiles.
The most expensive tomatoes are roasted and their juice is blended with a habanero chili, white onion, and garlic to make a three-chili sauce. This sauce is then cooked slowly to preserve its flavor and consistency.
The chilaquiles are assembled with the wagyu meat, sauce, caviar, quail eggs, sour cream, and cheeses. The dish is served with a generous amount of fresh ingredients, including the Caviar para chilaquiles, the Ribeye de Wagyu, and the Chiltepín.
Throughout the video, the host emphasizes the importance of each ingredient and its contribution to the final flavor of the dish. The dish is described as a culinary experience that combines the rich flavors of caviar, wagyu, and the spices in the sauce. The host also emphasizes the importance of presentation, serving the dish in small mountains to allow for a more detailed and flavorful eating experience.
1. The speaker purchased caviar, the roe of the sturgeon fish, which is considered one of the most coveted products in the world. The jar cost nearly $100.
2. Caviar is traditionally eaten with sour cream, specifically French sour cream. The speaker suggests pairing it with a cookie and crusty bread.
3. The speaker mentions the taste of caviar, stating it tastes like fish, neither raw nor cooked. It has a slightly salty sea flavor.
4. The speaker also discusses the preparation of a very expensive ribeye steak, which cost about $96.97 at the time of recording.
5. The speaker recommends removing excess lateral fat from the ribeye and melting it over low heat to release its flavor.
6. The speaker purchased the most expensive tomatoes they could find, including the Campari tomato, which costs $4.19 per pound.
7. The speaker prepares a three-chili sauce, including chipotle, adobo, and chiltepín, one of the most expensive chilis in Mexico, which can cost up to $150 per kilo.
8. The speaker uses the sauce to cook chilaquiles, a traditional Mexican dish. The chilaquiles are served with a variety of toppings, including wagyu meat, caviar, quail eggs, and cheese.