@@newthrash1221 Maybe the dough, but they still have to be fired to order. The beans would probably be soaking, but would be the first thing you start to open your station. But it depends on the restaurant. A big enough kitchen staff could do both the morning of as a tortilla dough doesn’t require a long rest and beans are pretty simple to do and don’t really require a lot of babysitting until the starches are released at the end and could scorch the bottom of the pot. Mainly I’m just saying cooking a brunch shift while hungover is a terrible right of passage every cook eventually musters through.
@@maniswolftoman True, it would still suck major ass. But in my experience, beans are almost always done the day/night before, especially that alrge of a btach for a huge brunch shift.
@@spencer8699 my aunt married a man from Mexico, and my brother married a first generation American. My aunts husband does it but he has a strong accent on every word, so it makes sense. My sister in law does not. I can understand pronouncing tortilla and jalapeño correctly on this video, but he is clearly trying to flex by saying burrito with an accent. Its annoying as shit
That salsa looks legit, utilizing the dried chilis & oil as a base, hadn't seen that before. As for using a stick blender for the eggs, strong move & I approve!
@@sycofya1677 Thats true, but he's not putting any inflection in any other words besides burrito and tortilla. That's what's unsettling. He only has an accent for those words. It's like Giada De Laurentiis pronouncing mozzarella.
@@IDiggPattyMayonnaise I get what you’re saying but he’s speaking English. He doesn’t have an accent. Burrito is a Spanish word that we say in English so he pronounces it properly in Spanish. It would be like if you were speaking Chinese to someone and they asked your name. You wouldn’t say your name with a Chinese accent. You would say it how you’d say it in English.
I mean, he speaks spanish. Maybe it’s weirder for him to pronounce it incorrectly. How weird would it be for a chinese person to speak mandarin with an american dialect lol
I commented this above, but just because he is from Mexico doesn't mean he has to sound pretentious. I'm Italian, I don't say "lasagna" like an asshole. Oh ya come over for dinner, my ma is making LaZAWNNNyaaa
I grew up eating tortillas de harina in Guanajuato, so I eat more flour tortillas than corn. But I love them both, some dishes are meant to be paired with corn and some with harina.
lol Come on man, I'm sure you're better than you think, and if not, it's not hard to learn, and become a better cook. There's many easy, cheap affordable dishes you can make, don't try things too complex, start small, and progress.. Everyone deserves to be able to cook theirselves, and their loved ones great meals.. I think you would surprise yourself how good you can cook with a little confidence.. Cheers.
First off wheat Tortillas are from northern Mexico specifically the Northwest you do not make burritos with corn tortillas, southern Mexicans eat mostly or only corn tortillas northerners use flour tortillas for almost everything, just because your side of Mexico doesn't do it that way it doesnt mean it's less Mexican, also there was no (We) before there even was a Mexican Republic not all Mexicans are Aztec and Spanish blood is strong in the North even if butthurts some delusional southerners
I’d love to try his food. He’s coming from El Paso/Juarez region where border style Mexican food is king especially Burritos and to move to Austin where Tex Mex is at…I bet it’s good
@@mawlinzebra No no he is right, I would say north style Mexican food. They sureños and capital mexicans hate on us from the north because our food is different, we use both corn and wheat tortillas and they dont. Also Nachos, burritos etc came from the north of Mexico.
@@ericktellez7632 tienes la razon. Me caga cuando los mismos mexicanos dicen que los nachos y burritos son comida texmex. Cuando vez de donde son, siempre son sureños. Ademas la comida texmex fue creada por mismos mexicanos.
Don't let "Chef" tattoos fool you. I done been worked with plenty of "tatted chefs" that were more show than substance, iykyk. Some of the most talented/admirable Chefs I've worked for had absolutely zero tats. They allow their work to speak for itself. Alan is great, but it can be like someone with a crazy mohawk screaming in your face about how "punk rock" and "wild, weird, and crazy" they are, if you know what I mean.
Holy cow this looks amazing great recipe. Luckily I just defrosted my refried beans and chicken Tinga so at least I will get close today without that much effort.
The suttle finger tattoo flex shot while he fries the tortilla is S tier cooking show material. This guy must be a total legend to suck back a few cold ones with.
Hell yes, I've been following him since his first post. Check out it out, I believe he makes enchiladas! Gotta love the 915. I am here visiting family since we moved to Arlington, God I missed this place and the food!
i dont have enough love for others and or myself to wake up and do all this work for breakfast. yall need to worship your mother's feet if they are willing to all this for their kids in the morning
Nobody uses corn tortillas for burritos. They aren't as flexible and weaken if there is too much moisture. Burritos weren't a thing until flour came over.
Anybody else watching this and weighing if this tastes enough better than taco bell to justify the work? Jk jk these look amazing but maaaaaan I'm lazy
