Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled

I think the tortilla could be a little crispier although no, no, I think it's perfect as is, don't get defensive, no, I don't. I start telling you how to make a spotted cock or whatever you make. at home welcome to

scrambled

where I meet new friends, old friends with my favorite dish today I have one of the best Mexican chefs on the planet, we go back a long time he is my little brother from another mother, please welcome chef ron

sanchez

thank you very much

gordon

for inviting me to appreciate it it's good to see you captain I see that the budget has increased thank you come on really yes anyway it's not about the backdrop but about what happens in the frying pan I agree yes I agree not only You are a prolific judge who is by my side every day, but are you the Mexican James Bond of the kitchen?

Where does it come from? Well, I guess the idea of ​​being so handsome and talented you can probably blame my parents a little for that. Bird told me this morning that you were voted by People magazine as one of the most beautiful people in the world, did you fill the ballot boxes? No, I think I started gorging after that fame, but that was 10 years and 40 pounds ago, right? I know it was really fun uh to recognize from the magazine that he's someone attractive yeah, I know, yeah, and listen, by the way, congratulations, but what were you 14 15 at the time?

No, I wasn't just asking now, I humbly pitched. cake 10 years ago uh, it meant a lot to me to write. I could have done it without my mother. You just started housework. How difficult was it to write that book? I am using this book as an opportunity to inspire others. I wanted people to do it. I know it's not an easy journey. You know all the different things that you and I do in our world. The kitchen is still the most important part of the family, yes, and the base, and that is transmitted. Yes, I see it well, I appreciate it now.

I'm going to confront you with

scrambled

eggs but you wanted to be an authentic Mexican scrambled egg so we're going to make it inside a

breakfast

taco. Breakfast

tacos

are all the rage these days and for me the traditional way to make them always starts with chorizo. eggs and some kind of potato so now you're telling me how to make scrambled eggs yeah I'm fine absolutely yes yeah you bet your sweet ass. I'm telling you that maybe the best one will win. Yeah, come on, you're dead. Dude, give me an idea of ​​some of the first dishes that you grew up and remember with mom because I mean she was a prolific chef.

Yes, my mom had a restaurant in New York City for 30 years and really the idea was to take everything traditional. food that she had grown up eating on a cattle ranch in Mexico and bring it to the largest food audience in the world, which is New York City, yeah, so she had to overcome a lot of adversity, a lot of self-doubt and then I kind of went through it. the path with his right, was one of the most heartbreaking experiences I have ever seen. I have a lot of respect for my mom, yes, she has done a lot, not only for me, but also for a generation of Mexican chefs.

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 a position of strength, so you went off the beaten path, almost the opposite of exactly what she did and then I brought that back. to the fold exactly and I needed to develop my own style and that was one of the most important things that my mentors had mentioned to me from the beginning, yes, don't regurgitate what your mom and your mentors do, find your culinary voice, yes, and let it . be clear so everyone can hear you know you know the deal yes, you don't want to know how to do the things your mentors taught you you want to walk away you have authenticity in your food you are very passionate about what you do you are a loving father what's up with all the tattoos?

Well, initially, yeah, you know, when I started cooking in kitchens, it was a great place to be a bit of a misfit, an outlaw, a rebel, and tattooing from the beginning was really part of that kind of image I guess I wanted to portray. I loved rock and roll that was just right and then it took off from there. I have a lot of friends who are tattoo artists and now I co-own a tattoo shop, so just to show you, but they are everywhere. Yes, it's anywhere on your body that doesn't have a tattoo. I have a buttock that is a little bare right now.

You have a buttock that is bare. Yes, so I'm waiting. fill in the butt cheek and then, and then I'll really be happy with the tattoo, give me exactly the size of the foundation because I've been following the foundation for the last five years. You're sponsoring young chefs who haven't been given it. opportunity, yes, now the kids that I'm working with are of Latino origin, young women and men from all over the country, and what I initially saw when I started cooking was that there was a disparity between some Latinos who were in leadership positions in the kitchens. so I wanted to give them the foundation of the best culinary education possible to create this next generation of leaders in culinary culture, so I don't start their scholarship fund.

It's working very well. We have about five children enrolled in the program. now and we're probably going to put on another three this year so amazing the day you'll be most proud of in your career would be what I've been cooking at the white house a couple of times it was pretty fantastic I got to cook for President Bush and For Obama, what was it like to go in there? And you know what I mean. The pressure and expectations were through the roof. I remember going there with my family and saying this is probably the most important meal I'll ever cook in my life.

Uh, were you nervous? I was extremely nervous trying to choose a menu for the heads of state and all their colleagues and figuring out what is a menu that everyone likes. You know how it is. Kitchens for royalty and presidents. You know the deal. So. That for me was one of the highlights, I guess what makes you nervous, failure, failure, yeah, not living up to the expectations that people have of me and, you know, letting people down, I think. That is something that every chef possesses and contains. and you let yourself use it as a source of strength or it can really consume you, so I guess just the fear of failure, I'm sure it's something that worries you too and it's always in the back of my mind, yeah, how important is it to you?

Being Mexican and being successful in the United States today, what is that? What does that mean to you today? My father was from a town of 200 people in the Texas Valley. He was the first Mexican American to get a master's degree in the 50s. thousand miles, so it's really about honoring, honoring your heritage, your family and making sure that you are an example for that whole incredible generation of little kids that want to do what that we do every day, so I think that's really the goal and that's how it feels so rewarding now away from the kitchen yeah, which relaxes you um well, you know, I love spending time with my family, obviously, Just like you, I love going to the beach, I love being in the water, I love dancing like I know it.

You are a big fan of dancing. I mean, I saw your little brother, Master Chef. You were a disaster. I've never seen a guy go so against the beat in my life. I know I can't dance. I mean Scotland. I'm known for not drinking but not dancing and every time I dance my daughters think I'm having a seizure that's exactly what I say so I'm not the only one who loves the layers of a

breakfast

now. taco, so for me crispy tortilla or soft tortilla, let that be the base and then from there we're going to go ahead and start working with your toppings and your sauce.

Yeah, okay, so you went with bacon, onion, and mushrooms. Yes, very kind. European, a little cold, there's a little bit of chili, yes, some scallions, okay, great calories to finish, mine has a potato with chorizo, a little onion, a little tomato and then I like to put all my herbs fresh at the end. Take a look at these side by side, you still put pieces in there, yeah, now you're taking the pair, so I'm done and you put the avocado, avocado, do you know what testicle and Aztec means? So, in the Aztec language, the word avocado means testicle. put that in your next book, okay, here you go, wait, move some soft blue all day long buddy, um, so describe yours please, I did it first of all, let's describe it with delicious, okay , let's start with that chorizo, a little bit of potatoes. a little bit of onion, of course, a little bit of sauce, so I have scrambled eggs, starting with a little bit of chorizo, a mushroom, a little bit of bacon, I finished with some chili with sauce and I finished with your cheese, you mean to one of the best cheeses of all time.

Is there something you didn't put there, Jesus, look at that, please, please, stop being picky, come on, take one of mine, I'll take one of yours and here we go, expectations are high here, chef, in fact, You wanted a breakfast taco for the Love of Baby Jesus, but you know what, I'm glad you made it because it's delicious. Yours is delicious, very good. I think the tortilla could be a little crispier. Although no, no, I think it's perfect the way it is, no. get defensive no I don't, I start telling you how to make a spotted dick or whatever you do at home, well done sir, always keep making

tacos

, okay, consider me your Mexican messiah, I will free you from the bad mexican food.

Thanks, sure, that's all for a scramble, leave a comment below about who you think did the best. You shared the name with another famous basketball player Arron Sánchez. No, no, baseball players. Oh yeah, he better get it right. There are too many sports here.