Pro Chef Reacts... To Epicurious $113 vs $10 BURRITO!

Let's see if Epicurious's $113 Burrito is better than the $10 Burrito.

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[ChefJamesMakinson]

Happy New Years Everyone! 🎉 I hope all of us have a much better! and I hope you will enjoy this video!

[RKNancy]

Chef Saul's got an excellent sense of humour.

[DeusDevoid]

Y'know, I am actually surprised at how well Bianca handled her ingredients. The home chef typically would screw up every step of this recipe, but she actually managed to get like half of it right. Props.

[chiragnk]

Chef Saul is a magician. Not just with his cooking but also with his charm. There are like only 4-5 chefs who have stopped me from unsubscribing from that awful channel and he's one of them

[gonzalopurvis]

Here in Mexico, putting the chiles, tomatoes, onion and garlic to burn on a pan is called ''tatemado'', it is normally used to make sauces to accompany tacos, burritos, tetelas, tostadas, etc., boiled it is generally used for enchiladas and chilaquiles.
Greetings from an Argentine studying gastronomy in Mexico!

[scruffythejanitor]

Man… I still kinda want to see the chef make his burrito with his ingredients. That would have been incredible.

[manuelgomezcassanello]

I love everytime Chef Saul is invited to Epicurious, he is very creative and fun.

[Jenn-lqyu]

Your story about the Chef you worked with eating Jalapenos whole really made me smile because I used to have a Mexican Chef I worked with who when I would bring in my Habanero harvest from my own Habaneros that I grew, he would eat one whole and say, 'These are my vitamins.' He was a really fun guy to work with!

[alzaelnext]

Pico de gallo (rooster's beak) has two origins depending on who you ask. The generally accepted reason is because when people used to eat it with their hands they would pick it up pinched between their thumb and forefinger, which gave the hand the appearance of a roosters beak. The other possibility is that it's because the serrano peppers traditionally used to make it look like the beak of a rooster.

[viva]

16:48 "it's actually really good"

I've been doing Sriracha over sour cream for more than a decade, it's such a natural combo, glad to see a pro chef complimenting it haha

[seancollins]

To be fair the lack of lime is bothering me too 🤣😂, the lime is such an important flavour boost.

[sfr]

Chef Saul's charisma is through the roof and I'm loving it.

[miguellomeli]

I would say burritos are more common to northern Mexico where flour tortillas are more common (Baja California, Sonora, Chihuahua). The central and southern areas tend to mainly have corn tortillas, in my experience. I grew up eating burritos, my mom commonly made them for breakfast and send me to school with a couple for lunch. Good for when we were on the road and needed something we could easily pack. We would make an assembly line between my parents and siblings and stack up 20-25 burritos and the roll up the bundle in aluminum foil and pull out from it during road trips. Something to note is that these burritos were not as large as the ones from the video (9 inch/22 centimeter diameter tortilla) and the inside was usually eggs with ham, eggs with potato, eggs with chorizo, eggs w/ fill in the blank. Depending on where those Mexican chefs are from yes it is not surprising they are not familiar with burritos.

[InvertedFreeSolo]

It would be fun to see them both cook their own dishes as well. Should be a 2 part series.

[lgninjalo]

So it's pretty common to toast dry chilis in a hot pan / Comal prior to reconstituting them. It did look like she put water in the pan, so she might have did it and they just edited it out.

Then for the roasting, it's also common in mexican cuisine to roast ingredients dry to get them to char up really nicely. You can do it in an oven, over a fire, or on a really hot pan, but you never want to add oil.

[beefcakeman]

hats off to that girl. she got thrown a bunch of ingredients shes never used before and worked through it

[Chris_]

I love how you can give an experienced chef basic ingredients and they can turn it into something fantastic

[JavierGarcia-bdkw]

Hi Chef, I'm out of Texas. We use cactus or nopales all the time. The one simple dish that comforts me is nopalitos con huevos. Cactus and eggs my grandma used to make it for us with some dried beef. Machacada is what we call it

[FrankM]

Haha I’m glad you reacted to chef Saúl, his videos on Epicurious definitely inspired me to try cooking Mexican food. Happy new year!

[AndyPlaysAllNight]

2:55 I'm reminded of the British Bake Off video when they made tacos for "Mexican Week" and used Feta.