Hungry? It's National Burrito Day!

JUAN: ARE YOU THINKING ABOUT
LUNCH YET?
HOW ABOUT A LITTLE MEXICAN FOOD.
TODAY IS NATIONAL BURRITO DAY.
HERE TO SHOW US HOW TO MAKE THE
PERFECT BURRITO IS MARY VASQUEZ,
FOUNDER OF MIGUEL'S JUNIOR AND
KEENYA AGUILAR, A BURRITO
WRAPPER EXTRAORDINAIRE.
MARY, THIS RESTAURANT HAS BEEN
AROUND, YOU HAVE SO MANY
LOCATIONS.
THREE MORE OPENING UP.
ONE IN LONG BEACH AND NORCO.
HOW DID YOU START THIS
BUSINESS?
BY MISTAKE.
JUAN: THE FOOD THAT YOU FEATURE
IS CENTRAL MEXICAN FOOD.
WHAT MAKES YOU DIFFERENT.
WE USE FRESH INGREDIENTS ALL
THE TIME.
WE COOK EVERY DAY BEANS TWICE A
DAY, RICE TWICE A DAY AND
NOTHING IS FROZEN.
YOU CAN WALK INTO OUR KITCHEN
AND YOU WON'T SEE ANYTHING
FROZEN.
NO FREEZER SOMETHING I HAVEN'T
SEEN IN BURRITOS ARE POTATOES.
THAT'S VERY INTERESTING.
OUR POTATOES ARE NOT FRIED.
THEY ARE STEAMED.
EVEN HEALTHIER.
OUR TORTILLAS ARE HANDMADE
STRETCH.
JUAN: HANDMADE TORTILLAS, YOU
CAN'T BEAT THOSE.
JUAN: NO PRESERVATIVES.
JUAN: LET'S START ONE OF THE
BURRITOS HERE.
TELL US WHAT WE WILL MAKE.
WE ARE GOING TO MAKE A
CALIFORNIA CHILI BURRITO.
IT'S BEANS.
JUAN: HOW DID YOU GET INTO THE
MEXICAN FOOD BUSINESS.
BY ACCIDENT I WAS LOOKING FOR
A JOB AND THEY WERE HIRING.
JUAN: AT DID YOU HAVE ANY
MEXICAN FOOD EXPENSE BEFORE.
NO.
WE ADDED THE REFRIED BEANS
THAT ARE COOKED IN BLENDED DOWN
A LITTLE
THEY ARE
WE HAVE ALLERGIES AND NOW THIS,
I DIDN'T NOTICE IT WHEN I WALKED
UP IS A CHILLY PANEL.
IF YOU LOVE THAT IT'S THE
BURRITO FOR YOU BECAUSE IT
INSIDE THE BURRITO.
WE USE FRESH EGGS.
WE DON'T USE POWDER EGGS.
WHEN YOU COME INTO THE
RESTAURANT, EVERYTHING IS SUPER
FRESH AND MAYDAY OF.
YES.
SOMETIMES TWICE A DAY,
HANDMADE.
YES.
IT'S ALMOST LIKE MOM IS MAKING
IT FOR YOU IN THE KITCHEN.
I AM THE MAMA FROM MIGUEL'S.
YOU HAVE RICE AND NOW IT'S
WRAPPING THE BURRITO WHICH IS A
TECHNIQUE.
JUAN: THAT'S THE KEY.
YOU WANT TO KEEP ALL THE
DELICIOUS INGREDIENTS IN THE
WRAPPER AND OFF YOUR LAP OR YOUR
TIE.
THERE IT IS.
THIS IS THE NUMBER ONE SEL
SELLER.
JUAN: I WAS READING YOU ALSO
HAVE SOMETHING CALLED THE
GARBAGE BRITO.
WHAT'S THAT.
IT HAS CHICKEN AND LETTUCE
AND AVOCADO, ANYTHING YOU WANT,
SOUR CREAM.
JUAN: SO IT HAS ANYTHING AND
EVERYTHING.
YES AND MY HUSBAND GAVE THE
NAME.
JUAN: OTHER THAN BURRITOS WHAT
YOU HAVE ON THE MENU?
OH YES, YOU NAME IT.
JUAN: I THINK WE'RE GOING TO
MAKE ONE MORE BURRITO.
WHAT ARE WE GOING TO MAKE.
THIS IS OUR FAMOUS POTATO
BURRITO.
THEY ARE MARINATED POTATOES FROM
CHILE VERDE.
JUAN: IT SMELLS SO GOOD.
ARE YOU A LOVER OF MEXICAN FOOD.
I LOVE MEXICAN FOOD.
I'M IRISH BUT I LOVE MEXICAN
FOOD.
WE HAVE LONGHORN CHEDDAR CHEESE
AND OUR FAMOUS CHILE VERDE.
JUAN: PEOPLE LOVE CHILE VERDE.
CAN I TRY WRAPPING THIS ONE?
ABSOLUTELY.
I THINK I KNOW HOW TOO DO IT.
THE TRICK IS "THE TALK".
SO FLIP.
WHAT YOU WILL DO IS FOLD IN THE
SIDES, ALL THE WAY IN AND THEN
YOU START WRAPPING AND TALK WITH
YOUR FINGERS.
YOU GOT IT.
KEEP GOING.
JUAN: SO I CAN HAVE YOU OVER FOR
TACONITE.
LOOK AT THAT.

Hungry? It's National Burrito Day!

Latest Posts