Great call out to the Three Sisters Indigenous way of planting beans, corn and squash. For anyone who doesn't know, the squash becomes a ground cover and keeps the sun from drying out the soil and preventing erosion, the beans are a legume and through a symbiotic relationship with soil bacteria, sequester nitrogen in a plant soluble form to feed the plants. The beans support the corn in high winds while relying on the corn as a trellis to grow on. All three were easily stored and propagated. Nutritionally, beans, corn and squash were the staples of Indigenous people of North, Central and South America. One of the core principles of Permaculture.
@@pixelrancher thank you. I will do some research since it’s fall here and I will have until next April to starts seeds and things for my growing zone.
@pixelrancher corn is wind pollinated. Each piece of silk creates one kernel of corn. You can help it by hand pollinating by shaking or rubbing the tassels on the silks, but really, it just needs to be planted in fairly large blocks. It should also be noted that a traditional sisters used dent corn, different than corn used for fresh eating, but used for grain. It also used beans harvested dried and winter squash. That way it can be harvested about the same time and you don't have to damage one crop to harvest another.
The "all one taste, all one texture" element of fast food is deliberate. They want things to be standardized across all their stores, A) for costs, and B)to "train" the customer on what to expect. Back in my pizza days, there was a big focus in training on making every bite taste the same. They want you to be able to go into any store and get the exact same result because that forms habits. If you're in a new city, and you've got 3 restaurants close to you, you're more likely to go for what's familiar than to risk your money on some place you've never heard of. You combine that with the higher levels of salt, fat, and sugar in fast food, which they have researched to max out the simple tastes, usually at the cost of more complex (or expensive) flavors, and you get "regular customers" (or addicts, if you want to look at it that way). How often have you grabbed something fast, thinking to yourself "I know it's bad for me, but I just want it"?
As someone who has actually been around the world, there are times you just want to know what you are getting to eat.... and McD's and KFC give us that, yah, it ain't great but it is KNOWN. For every "wow! this local food is amazing!" is four "oh, god, where is the toilet". Besides that, in my local area there are two Mexican fast foodish (are they "fast casual"? I don't know how to call that, slower then taco bell (don't care that they are not really Mexican)), in any case, they have the same name, different locations, I damn well better get the same tacos no matter which one I'm at, and here I get it.
I dunno. I memba when the meats each had a distinct taste to them. Now the only consistency they have is low quality and full of fat. I mean I get it. McDonalds has been serving the same gross shit forever. But there was a time Chipolte wasn't always terrible.
@@nataliawineland34 I question the validity of this. The beans come precooked in bags to the store. They don't cook them there. That means they would have had to have somehow not noticed that the beans came in raw, and given them to you.
To your assertion about the chicken being made with a dry rub: my boyfriend worked at Chipotle for 3 years, and he would prepare the chicken as part of his evening duties. When he was there, the chicken was marinated in a wet adobo blend and some rice bran oil to help with coating/adhesion. It's possible they use a dry rub now, but definitely not when he worked there. EDIT: for the rice, Chipotle does basically the same thing as you did, but they also add a 2 to 1 lime/lemon juice blend with the cilantro after cooking. For convenience at home, just lime juice is usually fine for the same effect.
Contrary to popular belief, the heat in a chile pepper comes from the white pith and ribs, not the seeds. The seeds themselves don't contain capsaicin, the chemical compound that gives chiles their heat. Instead, the capsaicin is concentrated in the placenta, a spongy white membrane inside the pepper where the seeds are attached. I usually take the seeds out - not because I don't want the heat, but because I'm grossed out by the consistency of a mouthful of chile seeds.
They first time I made jalapeño powder, I made the mistake of deseeding them before dehydrating. Lost way too much of the placenta and endocarp. Lesson: dehydrate and grind first, then sift out the seeds.
Could you do a "re-engineered" CAVA bowl or pita recipe!?? I would love to see you make the eggplant dip, the hummus, all the sauces and dressings... the meats...maybe even the falafel?
Bottom line. You can improve upon their burrito, and it will only take 3 days to make one. You also need a garden, a smoker, a dehydrator, food processor and air frier
Great video as always. I very seldom eat out, prefer to cook for myself, but my two teenagers and my nieces and all their friends LOVE Chipotle. I stopped in to one in Tucson, AZ the other day at 10:45 a.m. to get food for my daughter and her sleep over girlfriends. It's a real kitchen, folks had the flat top full grilling chicken thighs (to my knowledge, they do NOT serve any chicken breast), pealing avocados for guac, dicing tomatoes for pico, etc. I was impressed that it's real fresh cooking. Honestly I don't think the final product is that great, it's quite good, but meh, I can make better at home.
I think the reason the Chipotle employees gave you so much free stuff and made your burrito so big is because there's a kind of shitty (in my opinion at least) TikTok trend right now where people will go in and film Chipotle employees while they're making their food to encourage them to give them free extras and overstuff the burritos and bowls for free, the undertone being that the person filming will put the workers on social media if they don't give them free stuff and bad mouth them. It's really manipulative and disgusting, and I know that's not what you were doing, but the employees might have thought that was what was happening. In the future, I'd at least let them know that you're not filming because of the stupid trend, you're just doing it for a video where you're recreating the meal and comparing the two.
Yeah this is what I was thinking too. I get why he was filming of course, but I definitely wouldn't advocate doing it as a "hack" to get more food. They're under enough stress as it is.
I dunno the latest Chipolte ads on socials show a stuffed! bowl of food. Then if you order especially through their app, it's not even close to as stuffed. But if filming is the way to get the pre covid portions, I am all for it.
@@quaide78 Making someone who's at their job uncomfortable just so you can get more food for free is objectively a shitty thing to do. Again, what Mike did was completely different and I'm sure he was kind and respectful while there, but the people doing this trend are not being respectful. The employees making your food are not the ones who make the rules around portion size, but they are the ones who could get in trouble for giving you a double portion and charging you for a single after you leave, regardless of if you were filming them and threatening to put them on blast on social media or not. I, personally, will not be the one to make someone working an already hard job feel even worse about it.
@@CreativeWriter19 That's not my point. Bringing to light Chipolte's lie in advertising is. Chipolte plasters their fully filled bowls all over socials. And when a customer actually gets there and gets half of what's advertised. That's straight up misleading advertisement. Compare also to portions prior to Covid and cost. Chipolte has a huge PR problem right now with cheaping out on portion sizes. The CEO event admitted that some stores were skimping. This whole thing can be solved by proper portion control and not some dumb spoon and "eye balling" it. SO if recording gets a customer the value they are paying for then so be it. At the end of the day it's gonna hit their bottom line and they will have to once and for all address it. But that would mean putting their employees and customers a head of their corporate greed. So get outta here with your feel bad for employees BS. Chipolte sucks and should be replaced with something better.
@@quaide78 Chipotle's issues with their advertising and PR campaigns is not my point. Comment on their social media posts, email corporate, send a fucking carrier pigeon if you have to to get them to listen to your (entirely valid!) issues with how they present their restaurant. Do not put that on the lowest employees in the chain. I've worked in public facing jobs my entire working life, and I know what it feels like to be treated terribly by an asshole customer. So your point of Chipotle lying about portion size and such is a valid issue that needs to be addressed. My point, however, is that the way to get them to address it is not to be mean to people who have nothing to do with those decisions. Also, if you really have that big of an issue with Chipotle, go to Qdoba. It's in most of the same areas as Chipotle and it's way better in my opinion.
Hi Mike, I had a similar idea, so hear me out. An aloo paratha, but loaded with gyros, tzatziki, rucola, tomato+feta slices, some indian spiced cauliflower and a mangochutney on top, before putting it uncooked ( the paratha) in a pan/oven. I called it my Gr(eek) Ind(ian) (Ita)lian sandwich. FOr the paratha dough, I usually put in grated cashews and thyme and rosemarie with a bit of cumin seeds. Hope you test it out. Assemblywise: Paratha Tzatziki Gyros Tomato+Feta Cauliflower Mangochutney Paratha Have fun.
Worked at chipotle for a couple years in college. The only seasoning they use for their chicken and steak is just adobo marinade. The chicken gets one packet and the steak gets two. They let it sit in the meat over night in their walk in fridge. The red hot sauce also comes in a packet and you just had hot sauce to the red sauce and mix. The green sauce you do nothing, it comes in a packet and that’s it. The corn you add a couple small things like salt, onion, cilantro, and you’re good to go. The fresh salsa is also the same. Comes in a packet and chipotle adds 1 or 2 things. The only thing chipotle makes fresh is their guac. They do guac from scratch every day. The cheese is a blend of two cheeses they grind up in the mornings. Sour cream also just comes from a packet. Chipotle was honestly a terrible job haha but I still like the food. Their top 3 ingredients they use is 1. Shit ton of salt 2. Cilantro. 3. Lime juice
Chipotle is my favorite "fast food" restaurant. I order a bowl and appreciate that I get to order what I want from beginning to completion. Staff is always friendly and efficient. Love their hot sauce!
This is really informative and fun to watch! If only I had a garden, all the dried herbs and a smoker and a barbecue…my new goal unlocked. guess I have to go to Chipotle 😢
Thanks for sharing. Really enjoyed watching your process. I am definitely going to make your spice rub. And I was impressed with your three sisters garden. Keep up the great work.
I wish people would stop cutting through sandwiches when they are wrapped in Aluminium foil, especially with a serrated knife. You're almost guaranteed to get flecks of metal in your meal. I see this far too often in takeaway restaurants and it's just sloppy/lazy.
Appreciated all the multi steps to create that rub from garden ingredients! I can't remember where you live, but try growing cilantro starting NOW...grows in the South thru lots of our mild winters and early spring. Otherwise, it will BOLT like crazy in the heat.
Obviously I don't know how you planted your corn, but I know that if you plant it in one row, it won't pollinate as well as if you plant in multi parallel rows or in a clump.
How about a Greek Gyro? Here I get them at Arby's, not the best I've ever had, but better than other things at Arby's. Spices, tomatoes, onions from the garden, make your own yogurt, I'll even accept your own chicken instead of lamb. Pita are fun to make, too.
I've had Chipotle 3 times from 3 different locations and gotten sick 3 times!!! I will NEVER eat Chipotle again! So thankful to have a beyond amazing local burrito shop that puts any others I've had to shame! Burritos California if you find yourself in Brainerd MN! Otherwise just go Qdoba!
Chipotle is my go-to because it's just cooked food. Nothing processed. Like they mentioned in the video, your Chipotle experience is going to vary WILDLY based on who's cooking the food. I'm gonna be real here, if I see Black folks in the back cooking, 9 times out of 10 the food is going to taste good, just because we have a tendency to HEAVILY season our food. But that does mean that occasionally it'll get a LITTLE too salty if they get a bit heavy handed that day. Just something to keep an eye on. As for the portion size controversy, I think that's very much dependent on where you live. I can't remember ever being skimped at Chipotle, whether I order online or in person. I'm a big dude with a matching appetite, so I'd notice if the burrito was feeling a bit light.
I was REALLY hoping that you would replicate the hot salsa, as that is my husband's all-time favorite topping, but this was an excellent video, all the same. I will be hunting for that salsa copycat to make this something my hubby will ask for on repeat!
Kinda glad to see this video, I used to go to Chipotle a decent amount but feel their food is just bland now. This is from numerous locations here in Minnesota. Its possible that they are just doing something wrong but this is at least 5 locations. Conversely when I was on vacation last year I went to Moes for the first time in 5 years or so and they were as tasty and flavorful as I remembered. Could just be a bad experience but it is one that ai have tested many times.
I go to Chipotle 2x a month as it is a safe restaurant due to my allergies. Many are anaphylaxis. Anyways, my burritos are always big and packed in. But I have figured out their grilled vegetables and do it myself 😁
Bigger than a baby's head! You definitely got treated better due to filming though. I stopped getting the burritos for the exact reason you mentioned... it's too dependent on the person making it. Much harder to mess up a bowl.
I wish I was filming the last time I had Chipotle. The girl scoop too much guacamole and put it on my burrito bowl but she noticed she gave me too much and instead of scooping it off and putting it back she scooped it off and threw it away.
It might have been a little more than you were just a guy filming. I mean, you've got a pretty big reach, 4.5 million on YT 600k on Insta and 400k on TikTok. Fair shot that generally younger people working at a restaurant in your area would recognize you.
@@LifebyMikeGthis is at least the second video she is heavily featured in yet you never say her name, explain who she is, or even list her in the description. I am very confused right now
Thanks! I!m someone with hypertension , and for me Chipotle's salt is off the charts. I googled the stats and was horrified. Breaks my heart but I can't take the risk now that I know.
Awesome and informative video as always! Just as a side note, I personally wouldn't advocate for filming Chiptole employees while they're making your food. I feel like they're stressed enough as it is; no need to add the pressure of potentially getting reprimanded on social media.
I love Chipotle but can't eat there because of the sodium content of everything. One burrito and I've had my sodium amount for a whole week. That spice rub for the chicken must have been otherworldly. I wanna be like Mike!
There is a strange high pitch noise in the background of the complete video, especially noticable when you are not talking. You should check what's going on there
