Pro Chef Vs. Grandma’s Homemade Tamales • Homemade

– Hello, welcome to Homemade. Coming up in the show we’re going to be
exploring the differences between restaurant dishes
and homemade dishes. And today we’re covering tamales. My name is Steven Lim and joining me today is Watcher’s very own Ryan Bergara. What’s up? – That was kind of smooth. – That was not bad. – A couple credentials just off the top, I am half Mexican, but more importantly, I have eaten hundreds,
and I mean hundreds, of tamales in my lifetime. – And tamales are one of those
food that people say my mom, my grandma, my dad, they
make the best tamales. Is that true for you? – [Ryan] You know what? I could confidently say that, yes, homemade tamales are usually
better than restaurant’s. – And that’s why today we’re
putting that to the test. We’re actually going to one of
the best restaurants in L.A. that makes tamales, Broken
Spanish, spoiler alert. We’re then gonna go to one
of actually your friends, whose family makes bomb tamales and we’re gonna go learn how
to make tamales from them. – I love tamales, and
we’re eating tamales today. So I win no matter what happens. Let’s do this. – Okay, let’s go. – The front door’s over there, we should probably go that way. (upbeat music) – I’m Ray Garcia chef/owner
of Broken Spanish in downtown L.A. Broken Spanish is about
four and a half years old. It is a Mexican restaurant
but sort of seen through the lens of a third
generation Angeleno, being me. Today we’re doing tamales, but just to clear it up, tamal? Tamale? Tamales? – Generally accepted at least in my world, that tamale is singular
and tamales is plural, but it is very common to hear tamale. – For people who don’t
know what a tamale is, can you just explain what is a tamale? – A tamale is almost a dumpling of sorts in that it has a dough down,
it has a little bit of filling. It’s wrapped in a protective
husk and then it’s steamed. And so what you get is a
fluffy dough on the outside and then whatever filling
you choose on the inside. – Even when you distill it
down to the ethos of it though, it really is like a cultural event where you get together
with a group of people, most likely family and you make it. Whether it’s dumplings or
tamales, it’s like very similar. How did the recipe that
you used to make back then, how does that differ from
the recipe you use now? – I think, whenever you’re a kid, you have these ideas of
how amazing the dish was, or how perfectly it was executed. And I think a lot of that
was because it came with love and it was something that was comforting. In my mind, those tamales
were perfectly executed. But I think the reality is,
I know that my masa, my meat, the cheese is from a different source. So if I were to blind taste,
you know, side by side, I would probably say, I like
mine a little bit better. (laughs loudly) – Take that grandma. (laughs loudly) – knowing what I know now. – A lot of times our
childhood foods are nestled in a warm blanket of nostalgia and it’s not exactly
fair to even compare them because it’s almost like a
completely different food at that point – Exactly. – And so we’re gonna go out, and we’re gonna learn from
you how to make your tamales. (soft music plays) – This is just cool because like I said, I’m fourth generation and I very much have
never made tamales before. I’m excited at the the opportunity to learn more about my own culture, even if it comes at the
hands of Mr.Steven Lim here. – Let’s get right into it. – [Ray] This is the masa. Masa is a generic term for dough. We start with heirloom corn from Mojacar, it’s a non-GMO corn that we
cook and grind here in-house, to make the masa. That is the base. – I just want to dunk
my face into that bowl. It just looks like it’d be eaten fresh. – It looks good, right? – It looks delicious. – Let me just get some spoons. and, – I’ll go to town on this thing. – Stop the video here. It’s over. – Let’s get to the building part. – Let’s do it, okay, – This is a husk. The smoother side is where
you’re gonna want to put it on. This is what we do at the restaurant, we just get ourselves an ice cream scoop that we’re comfortable with. – I never thought I’d see the day when I would ice cream scoop raw masa. – I did not tell Ryan,
this is not in the plan, but now that I’m here, who’s
gonna make the better tamale? (laughing loudly) – Whoever makes the better
tamale, him, you, me, as long as I get to sample each one, that’s all I’m here for. I’m here for the taste not for the glory. – Spoken like a true loser. – Why don’t you roll that
sass back in the tongue and start focusing on the
actual reason why we’re here. – Or you can put down the scooper. and then we can get started here. – Oh, I’m putting down the scooper. I like particularly chunky boys, so I want some chunky masa on mine. – So how thick do you
want this masa area to be? – [Ray] We’re gonna go
pretty close to the edge. – Listen to the slap of this. Get this boom down here real quick. Just listen to this slap. That’s good, right? It’s like a– – It’s a good masa slap. – I think I’m gonna put too much masa. – You can never have too much masa. – No, you’re good. Yours is looking solid. – Can I just can just do this? – You’re welcome to. – I have to. – You’re not gonna use that again, so. – It’s so good. – You lick it, you buy it. – [Ryan] Gross. (laughing loudly) – This is the castillo cheese, which is the Mojacarn cow’s milk cheese. And this is the lamb neck mixture. You like that slapping masa sound. I’ll let you, I’ll be quiet for this one
’cause I know it’s your thing. – It’s pretty good. If there was just a video
of 30 minutes straight of masa slapping, you would get at least two
to three views from this. – I’d click just to support you. – Yeah, good, that’s good. – [Ray] These two ends sort of meet. – [Ryan] This is not gonna go well. I’ll preface that. All right, here we go. – [Ray] With your
fingers, work it back down and then you can make sure it’s tight and then roll it over itself. – There you go, that looks legit. This is a chunky tamale right here. – [Steven] Okay, here we go. – Oh yeah, there he is. – Look at that. It’s so thick. – Let’s get these gals ready for the ball. – This is gonna go for a while. This will probably take about 45 minutes. – I just noticed that it’s shaking. – Yeah, that’s just from the steam. – They’re having a great time. Can we put some great music? (upbeat music) – This is how our tamales are gonna look in about 45 minutes. – Look at these beautiful boys. – Feel ’em too. They’re much like the muscle. They look harder or
more firm than they are. – It’s probably the softest
tamale I’ve ever touched. – It’s almost like it
just came out of the spa, which it really did, on
the count of the steamer. – And we just put that on the griddle and get a little bit crispy. Oh, careful. Like right in this area here. – [Ryan] Did you just identify where the proper amount
of heat was on the grill by touching it? – Yeah. – That is insanity. (Squeals loudly) – [Ray] There you go. – What do you recommend
that we beverage pair with this tamale when we eat this? – Beer would be pretty cool. – I think a beer would be pretty awesome. – Okay. – But I like that with my cereal, I like– (laughing loudly) – Now it’s got a nice crisp to it. – This looks like
delicious cornbread almost. – Oh no, wow! You really butchered it. Beautiful. So how much longer till we can eat this? – We’re ready to go, ready to play. – This looks like the
back of my neck right? I got sunburned this past week and doesn’t look good but
it looks good on tamale. – I got an idea. Let’s not compare the
food we’re about to eat to the back of your neck. – It is lamb neck. – Get on there. – [Steven] There you go, yeah. – [Ray] You’re a natural, look at that. – Beautiful. – [Man] (speaks in Spanish) – [Steven] Yes. – God, this reminds me of Christmas with my family and of course Steven Lim. – [Ray] Look at that. – Okay, it’s good. (soft jazz music) I think I’ve eaten less
than 10 tamales in my life, by the way. – I’ve eaten hundreds. Hundreds, perhaps even thousands. – I will say this looks
objectively delicious. This makes me salivate. You’re gonna dig in? – Let’s dig in. Oh, oh mama. The noise it makes, so good. Look at that. – Oh, it is like literally
like grilled corn bread with this delightful stew inside. – Holy (bleep). That smells so good. – That smells insane. – That smells delicious. Cheers my friend. – Cheers. Yours looks so much better than mine. (soft jazz music plays) – Yeah. – Wow! – [Ryan] Oh my God. – Wow! That is heaven. – That’s a mouthgasm, wowzer! – One tamale can have literally
10 different flavors in it with five different textures. – This tamale here is like
an exquisite piece of cinema. Everyone’s playing their
role to perfection. The salon crew coming in
with a good supporting cast, the cheese is delicious. No one’s overshadowing it. – No, yeah. – It’s an ensemble that’s happening here. – He took the time to unhusk it for you, put it on the grill get that crispy edge so that when you have a bite into it, it gives that general delight. – You know, my problem with
elevated experiences usually is that it completely
washes away everything that it’s elevating from, whereas this case he’s
clearly paying homage to it, as opposed to just
trying to make something completely different. – All right, Steven, why have you brought me
to your kitchen here? – Well, we’re here for the act break. (upbeat music) So for this act break, we’re going to be making
one of Ryan Bergara’s very own family recipes. – It’s my dad’s recipe. – Act break brought to you
by Ryan Bergara’s father – Steve Bergara. (upbeat music) – Some ice for you. I’m getting to show off
my bartending skills here. My left hand is not as strong as my right. (laughs maniacally) – [Steven] Tequila, love it. – Got a whiff. – [Steven] How many shots this guy? – (laughs maniacally) I feel like I messed these proportions. Tomato juice now to top it off. Here’s where the magic happens. Once I, sometimes magic takes a second. Have some patience. I like my micheladas,
and my dad does as well, very spicy. – (speaks in foreign language) – [Ryan] Healthy portion of that, and then you finish it off with a tahini. – [Steven] Oh my goodness. (upbeat music) (laughing maniacally) (sighing loudly) – You look like you just licked saliva off my carb on a hot summer day. – That’s exactly what it
tasted like to be honest. – Carb sweat? – I don’t know if it’s because my palate isn’t advanced enough. – Here’s what I’m gonna do
because I’m a good friend. I’m gonna track this mount, and I’m gonna fix the proportions. – All right, do it. (upbeat music) – You still have more to shoot after this. – I know, but the proportions
need to be better. – I can just pour some of it out the sink. – Yeah, you probably should
have done that instead. (laughs maniacally) Here we go. This is really gone off the rails here. Cheers. – Act break (mumbles) (laughs loudly) That tastes a lot better. – That was a disaster. – I appreciate you
sharing Steve Bergara’s, or your attempt, at
Steve Bergara’s recipe. – There you go, that’s a better version of what just happened here. So let’s just call this a morget and move on to the next segment. – Okay, it’s a cut. (soft music) – I’m Anthony Garcia, I go by Tony. This is my grandma, Maria Luisa. And that’s my mom, Faviola. – So I was talking to Ryan
before, and he was like, “Oh, my friend Tony’s family
makes these amazing tamales.” – I will say that I’m
never that interested in having other people’s tamales, ’cause I come get them to my grandma’s, and hers are the best. – And where did you learn
how to make tamales? – In my house, when I was
little my mom showed us how. – As you say that right now, I mean, I could see two little
ones sitting on the stairs. They’re doing exactly the same thing that you were doing at that age, that your mom was doing at that age, that your mom’s mom was doing it that age. In a weird way, when you’re
making these tamales, it’s almost like you’re
talking to ancestors you never even knew. – How important is it for
you to see your family every Christmas and make tamales together? – Oh really important. (speaks in Spanish) – She said the most beautiful thing is a family that’s together. – As I’ve noticed there’s a
lot of people behind right now. – [Faviola] We have my brother here. He’s the youngest and
he’s a school principal. My sister who lives in Mexico, and Kimberly who is Kathy’s daughter. Eve new Grandma, so actually
we are four generations now. Susan, the eldest, Jonathan
here who came from Chicago, Jenny, who is Jonathan’s
sister, Zeke, Suzie’s husband, Alexia and Julya, that is also
Tony sister and my youngest, – [Steven] we have the whole family here. – [Ryan] We are going deep today. (laughing loudly) – (speaks in Spanish) – It’s okay. – (speaks in Spanish) – Yeah, she’s going through cancer and somebody see her
every day, every hour. – This is the strength of a family, huh? – Yeah. – Let’s talk about tamales. (laughing loudly) – There’s something I
got in my eye, I wasn’t– – Can you teach us? Let’s go. – So gentlemen, if you
do us the honors, please. – [Steven] This is all lard. Get this in there. Oh, that’s some tasty lard. – [Ryan] Oh the smell of
lard is a beautiful thing. – And when that’s liquid, we’re
gonna go to step number two. This is six pounds of pork
that we have here today. (simmering sound) – [Ryan] It’s nice and cold. – (speaks in Spanish) – [Faviola] So we’re just
gonna cover it for a little bit and let it cook. – Smells like cream berbecue. – So we are going to devein
the chilies right now. – [Steven] And pull out all the seeds? – [Faviola] Yes. – [Steven] Okay. Yeah, you wanna whiff of that? – Oh that feels good. That feels good dancing
through my nostrils. – So you want it to soak
and you want it to get soft, because eventually you’re
gonna make a paste out of it. So in the meantime, we’re
gonna move on to the next step. – You know what, let’s get Tony in here. We’ll put him to work. He’ll do the soaking. – [Tony] I’m gonna wash one
by one, and as I wash them, I put them on a plate. – [Steven] And you’ve done this before? – I have not done this before. – Oh you’ve never? – No. – Yeah, that’s right, all right. – The ones that are too
crinkly, toss them aside. – This one’s good. This is okay? – Yeah, it’s okay. – This one feels good. This looks very good. I feel like that got
weird for a second there. – Oh, this is a this is a good one. I want to eat this tamale. – [Luisa] (speaks in Spanish) – Alright, I’m gonna
bring the juices over. – [Ryan] This is incredibly satisfying. – [Steven] Wow! – Just watching all that
flour eat the liquid. – This is the lard, right? – [Faviola] Yes. (exclaiming in excitement) Do you see how it’s cooking there? – Can I mix it? – Yes please. (laughing loudly) – Am I doing okay? – You’re doing okay. – (speaks in Spanish) – Tony’s gonna pour the chicken broth. – [Ryan] Wow (mumbles) – She’s checking for salt. – For me, it’s okay (speaks in Spanish) – [Steven] Can we try it? You wanna try this? – Yeah, definitely. – I really want to see
what this tastes like. – Yeah. – Okay. – It’s okay in salt? – Very good. – [Faviola] She’s gonna do
a quick demo for you guys. – [ Steven] Oh wow! – At grandma’s Chinese theater
they make famous movie stars cement their hand in the
cinema history (mumbles). (loud tooting sound) (applauding loudly) – [Faviola] All right fellows. – [Steven] All right, let’s do this. Let’s make some of that liquid. – The heat pressing between
your fingers is very satisfying. I really can’t describe to
you guys watching at home how good this smell, the
aroma that’s coming out of it. – (speaking in Spanish) – Okay. – (speaking in Spanish) Good job done. – Can we just eat this now? – Yes. (laughing loudly) – So, we’re going to make the mole and that again is the four chilis, garlic, onion, and we’re
going to add a can of this. We’re going to add a
little bit of masarina. (loud grinding sound) – Now we’re gonna pour
that mixture into the pork, which has been cooking for the last hour. I love how Ryan right now is as far away from me as he possibly can. – You don’t tamper with perfection, but go ahead and tamper with perfection. (Slurping sound) – [Steven] All right, – What does it need, mom? Oh, a little more flavor. (upbeat music) – [Ryan] Go ahead, Steven,
you’re doing great. – [Steven] Thanks. – This is amazing. We have a real Avengers
Endgame moment here where all the troops are
coming out of the portals. – [Tony] This is our brother Alex. He’s out in Northridge. – This is my son Kenny. He is in Guadalajara, Mexico right now. – And this is my daughter Stephanie, and Stephanie lives in Atlanta. – [Tony] We have people
from all over the world. It’s so crazy. – So here we are. This is the final step before
it goes into the steamer. I love to see all of our hard work here. The masa, the mole, the corn husk. Show us how to make your
famous Maria Luisa tamale. – (speaks in Spanish) – [Faviola] She uses that big spoon, and that’s how she measures how
much masa and how much meat. – It’s really cool to see you pretty much doing muscle memory. Like you’re not even thinking
while you’re doing it. – (speaks in Spanish) (laughing loudly) – Yeah, it’s true. That’s a chunky boy. – (speaks in Spanish) – That’s it? – That’s it. – Are You’re ready? – I’m ready to put these
little babies to bed. – Okay. – Let’s do it. Smooth sag, right? – Yeah, smooth sag. – So let’s move this over there. – The other way. (laughs loudly) – Oh you’re standing up, I feel
like I should stand up now. – [Faviola] It’s the only way. – (speaks in Spanish)
I know what that means. – (speaks in Spanish) – Center. – Oh, other side. Sorry, put that there. – Today on destroying family
traditions, Steven Lim – [Steven] How am I doing? – (speaks in Spanish) – [Faviola] Good job. (speaks in Spanish) You’re doing all right, Steven. – He’s doing better than me. – Oh no, no, no, no, no. – Yes, true. Better than me because
maybe I never (mumbles) – Who did it better? – It’s not a competition.
– Both. – This is really childish
what he’s doing right here. – You know what, Steven? I think you did better. How aboutthat? – Does that make you feel better? – It does. – Next is the mole? – Yes. – Okay, I’m gonna make a big one, double. – Okay. (laughing loudly) – [Faviola] That’s okay. She likes meat in her tamales. – [Steven] Oh, oh. – [Faviola] and that’s fine. (speaks in Spanish) so now
you fold one over the other. Beautiful, okay. – Beautiful. – Good job you guys. (applauding loudly) – It’s great. – Thank you. Let’s load these bad boys up, Ryan. Here you go. We need more tamales to stand this all up. So right now we’re gonna get the family to help make some more. – [Ryan] All hands on deck. – [Steven] All hands on deck. (upbeat music) – [Steven] So let’s steam
these and let’s eat. – [Ryan] I can’t wait. – I’ve been waiting 28 years
of my life for this moment. My first homemade, handmade tamale. – [Ryan] Look at this beautiful,
chunky little boy here. – Let’s see what’s inside, (gasps loudly) You wanna open yours up? – Yeah, just– Are you praying right now? No, that was before this. – I was really making sure it
integrated into my nostrils. – Gotcha. It smells delicious. All right, cheers guys. – Cheers boys. Here we go. (upbeat music) (laughing loudly) I’ll take 15 more. My God. – Wow! – Take it in. – Wow, I can’t believe this. I can’t believe you grew up eating these. – That’s why I said that it’s so hard for me to eat other tamales ’cause I compare ’em to
these and these are the best. – They’re so hot and fresh and like the corn masa in your mouth, it just falls apart so easily. – I took a bite of it and my whole body, the physicality of it changed. I arched my back, as if I
was reaching back in time. It’s so good. – I will say that chicken stalk, definitely adds this
other layer of flavor. – And that was the mima’s
addition to the recipe, cause my great grandma, didn’t
have that in the recipe. – And what’s crazy about it too, is compared to the enhanced
tamale that we had, you can see that this is what
that was calling back to, it was paying homage to this, but really, it just never gets better than
just traditional homemade– – It doesn’t. – [Faviola] It’s Tony. – Who is it? – There’s a landline here? – We hear you’re making
tamales, can we come over? – I love how we’re filming with you and your grandma, your mom. But then the whole family just came out. – We got a D cam here too. – Natural, next director coming up. And that feeling I don’t know
how to translate to camera or to this video, but I feel like I can let my guard down and just beat myself here. What have you learned Ryan? – Love isn’t really a tangible thing or something that you could prescribe or even measure. Speaking of love, you
can’t really put a price or a measure on love, but you could taste it in this weird way. – Is this is how you do it? – Yeah, it’s how we do it. Cheers. – Cheers. – Thank you for having us. – Okay, wait, I want to
eat that without tamales. To homemade. – To homemade. – Please don’t cancel the show. – (mumbles) – (mumbles) – What are you doing, I will drive home. – I’ll drive you. (soft music)


  1. Hi everyone. Steven here! Back with another episode of Homemade. Hope you're all holding up okay out there! This was quite possibly my favorite piece of content we've shot at Watcher and certainly the most heartwarming. First off, Broken Spanish is one of the most amazing restaurants in LA and I was so excited when they agreed to film with us. Thank you to the staff and especially Chef Ray for letting us into your kitchen. For the home portion – it was such a joy to get a sneak peek into our friend, Tony's life. I'm honored we got to capture a bit of his family life for this show and honestly made me reconsider how I spend my Christmas every year 😂

    Quick note – for those who live in LA, Broken Spanish's dining room is temporarily closed but they are offering tamales for takeout, so please support them if you're hungry and able to get there safely!

  2. Gringo tamales🤮🤮🤮

  3. I was intrigued by The Watcher channel after loving Ryan and Shane on BuzzFeed Unsolved. You guys, this channel is amazing! I can't wait to see what Steven, Shane, or Ryan will be up to every week and I really like how different all the shows are. You can really tell that so much thought and hard work goes into making them. Steven, your Homemade episodes are my absolute favorite, they always make me hungry but more than that they are so heartfelt. I love the culture and essence of family in these homemade episodes. I hope more people become aware of The Watcher channel so that you guys can keep doing this, it's really awesome.

  4. This episode speaks to my soul, as a Mexican-American. Wow. I'm hungry now

  5. Tamales wrapped in banana leaves hit different

  6. Bruh I’ve never had a tamale like that, they always got beef inside and that’s it 😭

  7. I’m so happy they talked about the tamal and not tamlee because It’s my biggest pet peeve when people say tamalee

  8. “You can never have enough masa” why YOU LYING NAHHH LOL TOO MUCH MASA IS A THING AND IT AINT IT.

  9. this makes me feel nostalgic.
    When my grandma was alive and healthy. Her home was full of the family. I was too young at the time but even then everyone has a job. children clean the leaf, abuela and daughters prepare the masa and salsa and then everyone helps.
    but sickness took my abuelita away and everything ended.
    now make tamales is something I only do with my mom and brothers in special moments.

  10. Do a pierogi episode with Andrew.

  11. Ryan is overeating soo much

  12. Yo if yall ever come to AZ my wela sells tamales and, like every latino, I gotta say, they're the best!💪

  13. How wonderful to see this when so many of us can’t be with our loved ones!!!

  14. Did they leave buzzfeed 😱

  15. Mexican and Asians are so much alike with the family values. But I never have a tamale before and it looks so good. I need to get myself some and try them.

  16. PLAY SOME GREAT MUSIC – *drum and bass plays*. THANK YOU!

  17. Officialy, this is my new favorite channel and i am subscribing it now. For this particular episode, i don't know why but i got tears in my eyes. ♥️ from Malaysia!

  18. Hay wheres shane

  19. you have to use ash or lime to treat the corn b4 you grind it to make masa flour…………..if you just grind corn IT IS NOT MASA FLOUR!

  20. How beautiful! ❤❤❤❤❤ the show, the family, the food, omg, this is so comforting! Good job guys 👏👏👏👏

  21. My mom also loves knorr pollo!

  22. Its sad that ryan and shane will not do buzzfeed unsolve anymore i will miss shane trying to make ryan beilieve in ghost and also steven on worth it its sad for all of us fans but. I will support on what you do now i hope you be successfull do what you love guys!!!!!

  23. We had those drinks in Mexico and they rubbed the rim with lime and then dipped rim in the Tajin 😋

  24. They look aight !

  25. Okay but we all slap the bag of masa when it comes home from the store? Like that wet slap sound and it cold it so fun to play with through the plastic bag 🤣 I would always shape it into a 🍑 and my mom would yell at me to not play with food as she laughed 🤣

  26. If you want to fry your tamale that's a day or 2 into leftovers and you should leave them out to dry it tastes 10000× better 👍

  27. I only have eaten salvi tamales never had mexican tamales

  28. This gives me the feels. I'm from Singapore, and this video brings me back to my college days when I was in Mexico living with a host family. My mexican abuelita's cooking was the best. Sadly she passed away 3 years ago. Seeing the warmth and togetherness of the family makes me miss her so much.

  29. Mexican Tamales are nothing compared to Colombian Tamales, i will die on this rock

  30. This is one of the best series I've come across in a while. I honestly did not expect 20 minutes to go by so quickly. I have also gone back to the first episode, watched through it, and then got lost in the comments for a while. It's like watching a home version of the show "Chef's Table" on Netflix. I really do hope to see more from this series soon!
    If it's not on your list already, I do hope to see gimjang (making kimchi) on a show like this! Having lived abroad we never made kimchi at my home but it was quite an experience at my in-laws. I'm also sure every family has their own kimchi/boiled pork recipe that beats every other familys' recipes.
    Thanks for the great videos.

  31. Ryan feels Mexico xD he really does hahahahah

  32. Not, all , latins, cook tamales. They are from Mexico? Or , an I wrong? I know Columbians and they don't eat tamales.

  33. I miss Andrew jus sayin

  34. My Nana would have made a half dozen tamales by the time Steven wrapped his one.

  35. new drinking game, take a shot every time Ryan says chunky boy

  36. Ryan is so dorky and awkward lol

  37. I was putting off watching this video because I knew for sure I was going to cry but it was so worth it! It speaks to me on another level, my mom makes tamales and has for more than a decade to support herself and my family. And no one will make better tamales than her in my book. Thank you for such beautiful content.

  38. oh damn THIS is where steven went! I've been out of touch
    subscribing for steven

  39. Ryan Bergara doesn't count as Mexican, he's just Filipino

  40. Awesome video y’all are awesome keep being you

  41. Both looked amazing, but nothing beats homemade!

  42. Ryan really has empty eyes, damn.

  43. I’m always hesitant to watch homemade bc I know it’s gonna make me cry…..I cried!!

  44. Half Mexican but thinks taco bell is the best Mexican fast-food chain. FAKE

  45. I wish this show was around 4-5 years ago. My grandmother was the most amazing home cook of Japanese food. She passed 3 years ago from cancer so this really hit home. Thank you for making such a heartfelt show to honor some amazing home cooks ❤️❤️

  46. steven left buzzfeed?

  47. Don't even dare disrespect abuela by "comparing" hers to a restaurant!

  48. Lamb is a bs boujee filling.

  49. 0:24 Eden?! Why can't he pronounce T's

  50. I really like this concept bc chefs sometimes put all kinds of shit & add extra ingredientes when the original recepies are already delicious & ofcourse more authentic

  51. Every time someone says the gringo "tamalE" I die inside

  52. So which one is “worth it”

  53. I love u guys

  54. lowkey wishing i am part of that huge family tho

  55. lowkey wishing i am part of that huge family tho

  56. It was hard looking for you since you did not make no more worth it videos

  57. The best part, hands down, was when the whole family joined in and helped make the tamales. Thanks.

  58. I like thin masa. Thick tamales usually taste more chunky. Like the masa is just not it. That’s why I don’t like street tamales. I’m fully Mexican btw

  59. Steven left BuzzFeed?

  60. nah this is wrong grandma wins everytime fight me grandmas ARE the pro chefs <3 loved this episode

  61. Only a non-Mexican would lick masa off a knife.

  62. I love you guys, but please practice social distancing. 😞

  63. I do t think I’d order a tamale from a restaurant called broken Spanish. My ass is going to the street vendor

  64. Bill shit those r nota real tamales home Made a way verter

  65. U got to spread la masa all the way to the edges. Also say tamales not tamale it urges me. First generation right here.

  66. 6:15

  67. Saying in Spanish TA-MA-LES pls

  68. Poor Steven. He looked so confused while folding the husks because they both showed him a different style.

  69. Watcher is f***ing great, this is singlehandedly getting me through lockdown. Everyone should know about this.

  70. The Chef's Line on Netflix

  71. Lamb+cheese tamales is the best.

  72. In Trinidad we make something similar called pastelles, also for Xmas. Except we use cornmeal not flour & banana leaves instead of corn husks. We also include raisins, capers & olives in the meat.
    Damn, now i have cravings.

  73. It may have been a mistake to watch this while in isolation…..

  74. Oh my gosh the abuelita talking about her family was so sweet!
    Please keep hugging and loving that amazing human like there's no tomorrow!

  75. That’s so BEAUTIFUL ❤️

  76. We want another worth it series with Steven. Just come up with a different name.


  78. i've never had a tamale but they look amazing, really want to try them after seeing this!

  79. Okay I HAVE A PROPOSITION TO MAKE, i know y'all are busy and such but
    I swear you (Shane and Ryan) HAVE TO see this video, I almost died.
    It's too good to not be watched my them
    PART 1:
    PART 2:

    okay das it, BUT Y'ALL HAVE TO WATCH IT!

  80. That half Mexican guy is kind of a Buzzkill lol he has all the wrong things to say.

  81. Has Ryan mentioned being half-Mexican before? I am so excited to know this now!

  82. I never had the chance to try one yet and feels like I’m really missing out 😩

  83. Ryan's face at 6:27🤣 like wtf

  84. The tamale eating guy probably sticks his penis in those too.

  85. "little more flavors". Puts a crap load of MSG lol

  86. Why Ryan last name is written with B??? Vergara is spelled with a V!

  87. I've been wanting Top Chef: Abuela Edition for years now… Someone make it happen!

  88. masaca!? really? oh hell no!

  89. ¡Como maman verga queriendo hacer todo fancy, es un perro tamal que se toma con champurrado, te comes un chingo pa' llenarte y ya QLO !

  90. “Today on destroying family traditions….Steven lim” 😂

  91. its 1am and my mouth is salivating… thank you 😐

  92. Darn now i want tamales!


  94. I've been rejecting tamales my whole life and now I'm curious and furious because they look so good! It's 12:06AM here in the Philippines and I am currently hating myself… But loving the series!

  95. "it's a non GMO corn"……. Clueless. Corn today is all GMO. Everything is GMO. Stop putting negative meanings on positive things. Fuck

  96. Crazy freakin' delicious! (But why aren't y'all social distancing?)

  97. Even just watching, I could clearly tell Nana's were better than the restaurant version.

  98. This is entirely unfair, you got Grandma w/ Health Issues Tamales VS Restaurant dude with advanced techniques and the finest ingredients. Who you gon' pick? I know I'm picking the Tamale that was made with love, family love.

  99. can yall do an upoular opinion series or somethin? that would be amazing to see ryan, steven and shane argue for a whole vid

  100. I take pride in my roots and real tamales are better home made my mother has a way better recipe for tamales

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