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.
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
You’re worth the effort if you’re lucky enough to have access to all that. You’re worth the effort to improve on it even if you don’t have access to all these things.
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?
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.
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.
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.
@@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.
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.
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.
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.
Mike try growing Epazote. Adding that to your black beans helps with any gas beans give you and gives it a unique flavor (: also it's nice to use in other dishes. It's a beautiful herb. I recommend it being in some shade though. Maybe early spring till about last August till now. You can dry it too.
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.
Fo better corn pollination, grow a square of con instead of row. I usually do 3 tight row of eight plants each. More of a rectangle but you get the picture. You can also shake the con talks a little bit to get the ears to pollinate better.
At least in Brazil, we use to throw away all the water of the overnight beans.. then you add water again to cook.. this will make easier to digest beans (less gases)..
The regular chicken from this place is basically just salt and pepper. We matched it when I worked in R&D at a major company that produces precooked meat products. Try this same thing, but with Qdoba. That chicken is actually great chicken.
@@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
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 ex employee here, everything comes from a bag, the only things that are made "fresh"(really just assembled from mass ordered stuff in house) is guac, corn salsa, peppers and onions. everything else comes in a presealed bag, and is thrown on the grill or into a pan to serve edit: the peppers arent spicy in chipotle pico because everything gets washed in a part vinegar and part water solution
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.
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 😢
Hi Mike… Some recipe corrections for future efforts. The chicken is all thighs. Chipotle never uses breast. The rub is a wet rub/marinade, not dry. The peppers in the medium corn salsa are poblano. The juice used in the salsas and rice is a lemon/lime blend. Overall, your analysis was excellent. Love the homemade and grill toasted tortilla!
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 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!
Who is your co-host? The entire video goes by and you never even say her name, let alone explain who she is and why she is talking about food with you. Even in the description of the video you don’t even list her as having any part. Who is this? I am so confused right now
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!
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.
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!
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 😁
If you watched his videos, she is one of the producers for the kitchen. Plus not sure why it matters, it’s about what he is getting across in his store.
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.
It would also be interesting to know how expensive your tortilla will be in the end when you take into account the costs for the effort, time and ingredients.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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.
Thank you for the explaination. I have heard of 3 sisters planting but did not know why. I will have to do this for next years gardening.
@@deborahcorreale352 You may want to add a fourth Sister - a good pollinator so your corn doesn't look like Mike's! 😉
@@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.
Thanks for the explanation! Just wanted to add that I've heard of that combination being called a Milpa.
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
less salty though.
He really went for the slowest way to make it. That was the tag line. But you can make it faster and easier
You’re worth the effort if you’re lucky enough to have access to all that. You’re worth the effort to improve on it even if you don’t have access to all these things.
I enjoy your content. You make growing and cooking fun. Plus you provide your veiwers with variety. Another A+ video.
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?
Love the way you two dissect food, analyse it and you both know your stuff
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.
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.
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.
That's in Canada
Just curious if Mike will do any canning of his abundant harvest. Maybe put up tomato sauce for the winter.
good to know! thanks for the info
You are correct. Chipotle peppers in Adobe sauce, lime juice and spices pureed. Tried it at home, it is legit and spot on.
That is a GORGEOUS burrito! I might try making it to check it out for myself. Thanks Mike! Love your videos!
I liked your honesty when you opened up the corn😂
growing corn is rough lol
I honestly feel like most fast casual such as MOE's, Chipotle, and even 5 Guys have gone down in quality over the years.
100% my chipotle has not looked they good in years. Once they gave me raw beans
Oh they all have on a fully kitted hellcat, the old Chipotle CEO called them out on them skimping on portions.
Everything tasted better back in day. All these companies are taking short cuts.
@@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.
@@lf2334 well they were hard beans. Maybe not raw but something was def wrong with them. Please don't question the validity of my experience
I love your in-depth point of view about everything you present.
the garden is so pretty for what you showed.
also there is salt in the white rice from chipolte. and pablanos in the corn salsa.
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.
This is incorrect and lab tests can confirm that seeds have a higher capsaicin content than the flesh, but it is lower than the 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.
The seeds are usually covered in the capsaicin tho
Seeds are bitter. Fancy restaurants will even deseed their tomatoes
@@freeyourmind112358 plus the jelly around the seeds has a lot of water that slows cooking
I repeat...Popeye's Spicy fried chicken...and you still have them in your yard! haha
.
That burrito looks so good...
love that you did the 3 sisters way. your garden looks great and so does the food!!!
pro tip: use mexican oregano ! if something says "oregano" its itailian oregano
Me and my mom love you so much we just recently changed our whole life style because of U. Thank you so much
he wasn't kidding when he said "from fast food to slow" but daaaang that looked amazing!
Chipotle chicken is boneless drumsticks. Wet marinade. I got recipes for anything; except vinaigrette
thighs
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.
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.
Thanks For this! Love your content ❤❤❤❤
Mike try growing Epazote. Adding that to your black beans helps with any gas beans give you and gives it a unique flavor (: also it's nice to use in other dishes. It's a beautiful herb. I recommend it being in some shade though. Maybe early spring till about last August till now. You can dry it too.
Your corn was adorable! This looks great! Thanks for walking us through this delicious-looking recipe!
Love this series!!
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.
This looks amazing Mike 🤩 cant wait to recreate that dry rub!
Fo better corn pollination, grow a square of con instead of row. I usually do 3 tight row of eight plants each. More of a rectangle but you get the picture. You can also shake the con talks a little bit to get the ears to pollinate better.
Yes!!! I am living in Europe now and miss Chipotle but always hated how salty it was!!! Thank you for this!!! ❤ from an European!
new Mike G video => me being glad my lunch is almost ready
Planning on doing three sisters in spring and would love to hear more about your experience with it.
I need to grow my own garden everything looks extra fresh and delicious 😊
At least in Brazil, we use to throw away all the water of the overnight beans.. then you add water again to cook.. this will make easier to digest beans (less gases)..
Cilantro is a cool season crop…early spring, or fall. I have also had luck with it in the 1/2 day shade. But your garden looks amazing.
The regular chicken from this place is basically just salt and pepper. We matched it when I worked in R&D at a major company that produces precooked meat products. Try this same thing, but with Qdoba. That chicken is actually great chicken.
Definitely add some citrus to the rice too! So good! I like cilantro lime rice with curry and with my homemade burrito bowls.
Mike - Great video! I love how you try to use as much fresh stuff from your garden as possible. Your Burritos looked amazingly delicious! 🙂😋😎❤
Who is the guest and why was she not introduced?
this is Carly who works here. She was introduced a few videos ago.
@@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
amazing video, i really enjoyed watching this
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 ex employee here, everything comes from a bag, the only things that are made "fresh"(really just assembled from mass ordered stuff in house) is guac, corn salsa, peppers and onions. everything else comes in a presealed bag, and is thrown on the grill or into a pan to serve
edit: the peppers arent spicy in chipotle pico because everything gets washed in a part vinegar and part water solution
I wish I could buy that spice rub!
Loved this!
Make sure you plant your corn in a block at least 5 rows wide and 15 plants long to ensure good polination.
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.
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 😢
This is great is there an online recipe with easy to follow ingredient list by any chance?
Love that you do a three sisters patch! Learned about that in Braiding Sweetgrass. King shit!
Yaaaassssss to making homemade tortillas!!!!!!😊😊😊😊
Thank you so much!
Hi Mike… Some recipe corrections for future efforts.
The chicken is all thighs. Chipotle never uses breast. The rub is a wet rub/marinade, not dry. The peppers in the medium corn salsa are poblano. The juice used in the salsas and rice is a lemon/lime blend. Overall, your analysis was excellent. Love the homemade and grill toasted tortilla!
This is awesome ❤
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 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!
That's my favorite part of chipotle too!
Love to see you making South African Sorghum beer
I have never seen a Chipotle burrito that size!! and Moes who used to make large burritos has been skimping the last few years too!
Who is your co-host? The entire video goes by and you never even say her name, let alone explain who she is and why she is talking about food with you. Even in the description of the video you don’t even list her as having any part. Who is this? I am so confused right now
Same, left me feeling very strange.
If you have watched his vids you would know Carly is is wife!!
No carly is not his wofe, she is the farm manager
Second video where I see someone else who has been just as confused as me 😂
putting corn on pico de gallo should be criminalized
chipotle lists all their ingredients on the website. you didn't have to guess. the corn salsa has poblano while the mild doesn't
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!
We tried growing corn. It looked beautiful. The local mama raccoon and her babies waited until it was perfect to eat it all.
Awesome video, thanks
@3:32 what am I hearing after the audio static? Sounds like someone saying "spicy" or something?
Thank you so much for this video
$9:60??? My burrito is never under $16
those are white burrito's people. us Mexicans don't put tomato's or lettuce. mostly just meat and beans and some places might add rice.
3:50 there's some weird audio going on, figured I'd let you know
Hell yes! Now I can get it cheaper and better!
My mouth is watering. 🤤Now I just need someone to make this for me.
Love your videos! But I was left wandering how much did you spent making the home-made burrito VS the chipotle? (just curious)
Not sure If I enjoyed the co-host situation, who is she? Is she a chef? Manager? Friend? Producer? Guest host?
I actually assumed it was his wife/partner, but from another comment I learned she is the food and garden manager.
Agreed, why do they have to add others in. Not keen
I loved Chipotle going after a workout or track with friends who are no longer friends damn memories 😢
curious what your wood fire setup is when grilling chicken?
Home made means more avocado and less salt! Plus you can eat or a week for the price of 1 Chipotle burrito
Do you have Swiss chard growing? Other than sautéed with garlic, I’m stumped.
Same lol. I think it should be able to go into a stir fry or some soups.
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.
I haven’t seen the channel in a while, who is the woman ?
I think she was never introduced 😄
Hmm I agree, also haven't seen the channel in a while
It's the kitchen or garden manager IIRC.
She was introduced. Her name is Carly and she helps Mike with the making of food
Not sure if it’s just me but I find her pretty attractive.
Anybody have a go-to store-bought dry rub similar to his dehydrated rub?
If not, you could certainly look up fresh to dried ratios, buy the individual dried spices and mix into his blend.
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!
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 😁
Did you actually said who the lady with you is? Wife? Manager? Another RUclipsr? Or I missed it…
Wife
They have 2 or 3 kids lol
@@YeshuaKingMessiahhe said it's not his wife. It's his food and garden manager
It would have been nice if he had introduced her properly
If you watched his videos, she is one of the producers for the kitchen. Plus not sure why it matters, it’s about what he is getting across in his store.
@ I didn’t watch all videos. It matters. We are humans, we are curious
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 work at chipotle and the salty descriptions of each ingredient was spot on
Rookie move not getting guac at Chipotle. Best thing on their menu imo
Gotta take a page from the ReviewBrah book of food ordering and keep the fact that you are filming a secret for a true-to-life experience.
Qdoba over chipotle any day of the week
Hey Mike, can you do a segment on Greek food? I took a trip to the US and had some amazing Greek food at a restaurant called Tzakiki's
YUM!!!
It would also be interesting to know how expensive your tortilla will be in the end when you take into account the costs for the effort, time and ingredients.
SUGGESTION...Wendy's spicy chicken plus their new saucy nugs! Do it! Do it! Do it!😊
my favourite youtuber
Love that you invite your wife ..she always have smart things to say ...big fan❤️❤️❤️
You're not gonna put out a recipe for that spice rub? I'd also like a recipe for those tortillas, although I guess I could get that on KA website.
tortilla recipe: lifebymikeg.com/blogs/all/tortillas-are-easier-than-you-think?_pos=1&_sid=e2bf3273c&_ss=r
QDOBA is better imo. Homemade is obviously always top tier.
yum
I was happy last week to get an email from Chipotle giving me a BOGO free on a bowl or burrito. I got two burrito bowls for $10! Score!
Who is the lady?
Does anybody know what kind of grill Mike's using?
Look up in the comments. He answered that question from someone else.
@@gwkennI don’t know a great way of searching comments. So i reverse google image searched a screenshot. It’s a nuke!
@@gwkenn
Its an Argentinean grill!
That Barefoot Contessa shirt goes hard.