Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled

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09:30   |   May 09, 2019


Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled
Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled thumb Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled thumb Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled thumb


  • I think the tour taking me a little bit
  • more crispier though no no no I think
  • it's perfect the way it is
  • don't get defensive no I do I start
  • telling you how to fake spotted a Kurd
  • or whatever the hell you make at home
  • welcome to scramble where I take on some
  • new friends old friends with my favorite
  • dish today I put one of the best Mexican
  • chef anywhere on the planet we go back a
  • long way he is my little brother from a
  • different mother please welcome Shepherd
  • on Sanchez
  • thank you very much Gordon for having me
  • appreciate it c-captain nice to see the
  • budgets gotten bigger thanks really
  • anyway it's not it's not about the
  • backdrop of 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 in talented you can
  • probably 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 I
  • think I started stuffing myself after
  • that Fame but that was ten years and 40
  • pounds ago
  • right you know what go on it was a lot
  • of fun to kind of recognize by the
  • magazine it's somebody that's attractive
  • yeah I know that yeah and listen
  • graduations by the way but what were you
  • 14 15 no I was just asking
  • now I Laura's humble pie ten years ago
  • it meant a lot for me to write I could
  • have done that without my mother yeah
  • you just launched yours how hard was it
  • right in 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 worlds
  • it's still the cooking is the most
  • important to our family yeah and
  • foundation and that comes across yes I
  • see well I appreciate that
  • now I'm I'm gonna take you on with
  • scrambled eggs but you wanted to be an
  • authentic Mexican scrambled eggs so
  • they'll do it 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
  • telling me now how to make scrambled
  • eggs yes absolutely
  • yeah you bet your sweet ass I'm telling
  • you that may the best man win
  • all right yeah let's go Jen mate I give
  • it inside to some of the early dishes
  • that you grew up you remember with moms
  • yeah I mean she was a prolific chef yeah
  • my mom had a restaurant 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 overcome a lot of adversity a
  • lot of self-doubt and then I kind of
  • went along the ride-along line with her
  • right 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 eat it myself so I spoke from position
  • of strength
  • so you went off the beaten track he's
  • sort of almost opposite what she did
  • exact and then brought that back to the
  • fault exactly and I need to develop my
  • own style and that was one of the
  • biggest things my mentors had mentioned
  • to me early on yet work 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
  • it 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 you know when I got to
  • cook in the kitchens it was a great
  • place to kind of be a little bit of a
  • misfit an outlaw a rebel and tattooing
  • and 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 yes to show you but they're
  • everywhere
  • yes is it is there anywhere on your body
  • that doesn't have a tattoo I have one
  • butt cheek that's kind of bare right now
  • you have one butt cheek that is bad yeah
  • so I'm waited to complete the butt cheek
  • and then and then I truly be in test
  • tube bliss
  • exactly dudes inside the foundation
  • because I'll be pulling 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 yes 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 gaining positions of
  • leadership and kitchens right I wanted
  • to provide them with the foundation of a
  • the best culinary education possible so
  • to create this next generation of
  • leaders in the kitchen dr. C I don't
  • fetch your scholarship fund it's doing
  • extremely well we have about five kids
  • enrolled into the program now and we're
  • gonna put in probably another three this
  • year so I think 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 fro Obama was
  • that like walking in there you know what
  • I mean the pressure and the expectation
  • we're up the roof I remember going there
  • with my family being like this is
  • probably the most important meal I'm
  • ever gonna cook in my life so I we
  • 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 university like
  • the menu you know how it is you cooked
  • for your royal team for presidents you
  • know the deal so that for me was one of
  • the biggest highlights I guess what
  • makes you nervous mmm
  • failure thank you yeah 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
  • ship possesses and contains and you let
  • you to use that as a source of strength
  • or it can really consume you so I guess
  • that just a 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 does that what does that mean
  • for you today my father was from a town
  • of 200 people in the valley of Texas he
  • was the first Mexican American to get a
  • master's in the 50s for a thousand miles
  • so it's really about honoring honoring
  • your legacy their family and making sure
  • that you're an example to all those one
  • unbelievable generation and you know
  • kids that want to do what we do every
  • day so I think that really is the goal
  • and that's what how it feels so
  • rewarding now away from the kitchen yeah
  • what relaxes you well you know I love
  • spending time with my family obviously
  • just like you do love one of the beach I
  • love being on the water I love to dance
  • like I know you're a big fan of dancing
  • I mean yeah I saw your MasterChef junior
  • brother we were
  • miss I've never seen a guy actually go
  • against the rhythm so much in my life I
  • know I can't dance I meet with Scott oh
  • no no no drinking but not dancing but
  • every time I do dance my daughters think
  • I'm having a fits exactly that's what
  • I'm saying so I'm not the only one oh I
  • love it
  • now the layering of a breakfast taco so
  • for me crispy tortilla or soft tortilla
  • shop let that be the base and then from
  • there we're gonna go ahead and start
  • working with your garnishes and
  • yourselves yes so you went bacon onion
  • mushroom right so very kind of European
  • a little bit chilly in there's a little
  • bit of chili
  • yeah I'm scallion okay cool gallery to
  • finish mine has a chorizo potato a
  • little bit of onion mm-hmm 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 we're
  • cheating now you're taking the pace I'd
  • finish you put it over cut off now but
  • avocado you know it means testicle and
  • Astec so the Aztec language the word I
  • what cotton means testicle put put that
  • in your next book all right you go hold
  • on stop all day long amigo
  • so describe yours please I did first was
  • this describing with dill delicious all
  • right let's start with that Trudy song a
  • little bit of potatoes little onion of
  • course a little sauce on offense if I
  • woke up a so I have trembled egg started
  • off with a liberty reason and mushroom
  • over the bacon in there finish with them
  • chili top with salsa and finish with
  • your cheese would like a CK you mean to
  • think one of the best cheese's ever okay
  • is there anything you didn't put on
  • there Jesus look at that please please
  • stop being fussy come on take one of
  • mine I'll take one of yours and there we
  • go
  • expectations are high here chef
  • mmm indeed you fancified a breakfast
  • taco for the love of the baby Jesus but
  • you know what I'm happy you did it cuz
  • it's yummy
  • yours is delicious really good I think
  • that'll take a little bit more crispy
  • about no no no I think it's perfect the
  • way it is don't get defensive
  • do I start telling you how to bake
  • spotted dick or whatever the hell you
  • make at home so you're saying you wanna
  • make 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 share the
  • name with another famous out on Sanchez
  • basketball player no no a baseball
  • players yeah I better get that right
  • it's too many sports here
  • [Music]

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In 'Scrambled', it's Gordon Ramsay vs. The World in an egg-themed recipe challenge. The very first episode sees Gordon take on award-winning celebrity TV chef, cook-book author, philanthropist and all round great guy Aarón Sanchez! Who will come out on top? Full recipe and ingredients to Gordon's taco below!

Gordon Ramsay's Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life – http://po.st/REpVfP

2 Corn tortillas
4 Eggs
2 Scallions/Green onions
1 Serrano chili
2 Tablespoons chorizo
2 Tablespoons bacon
6 Crimini mushroom chopped
1 Shallot
Salsa verde
Pico de gallo
Crème fraîche
Cotija cheese
Pickled red onion

Warm corn tortillas in a pan
Chop shallots, chili and scallions/green onions
Heat pan and add chorizo and cook for 1 to 2 minutes then add shallots and chili’s. Season with salt and pepper
After about another 1-2 minutes where shallots look cooked through, add chopped mushroom to pan. Then add chopped bacon and season
Let all ingredients cook in pan. Meanwhile add 4 eggs to a bowl and scramble
Once pan ingredients have begun to cook down, season to taste
Add knob of butter to egg mixture then add to pan
Mix eggs on and off the heat, always mixing.
Once cooked through add crème fraiche and remove from heat
Place egg mixture to corn tortillas
Top tacos with pickled red onion, cojita cheese and scallions then remaining eggs
Top with favorite salsa (Gordon uses Verde and Pico de Gallo), cotija and cilantro