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$4 Burrito Vs. $32 Burrito

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14:30   |   Jul 14, 2019

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$4 Burrito Vs. $32 Burrito
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  • - We're back.
  • With a Worth It season six.
  • - [Andrew] Six new episodes.
  • We're gonna be doing some new things,
  • seeing some old friends,
  • visiting some historic sites,
  • making some new friends--
  • - [Steven] And we're going to a few
  • of our personal favorite restaurants.
  • - We're starting off with one of our most requested foods,
  • burritos.
  • - I am surprised at how long we've been doing this.
  • - Speaking of long things, the last burrito
  • in this video, crazy.
  • - Today on Worth It we're gonna be trying
  • three different burritos
  • at three drastically different price points
  • to find out which one is the most worth it at its price.
  • - Today we're going to what is honestly
  • one of my favorite restaurants.
  • It's called Sonoratown.
  • We're gonna be chatting with Teo and Jennifer.
  • And we're going there to try their
  • chivichanga.
  • If there's one place I'm gonna rave about,
  • it's gonna be Sonoratown.
  • They're my number-one rave.
  • - I cannot imagine you had a rave.
  • I don't want to ima--
  • actually I do want to imagine you had a rave.
  • - Could you imagine me on ecstasy?
  • - Are we going there right now?
  • - Well you're about to see me have this burrito.
  • Tell us about Sonoratown.
  • - We're a northern-Mexican-style taqueria
  • based on Teo's hometown of San Luis Rio Colorado, Mexico.
  • - [Teo] Northern Mexico, it's all cooked over mesquite.
  • The grill was really the main reason
  • why we opened the restaurant.
  • That's really the secret ingredient.
  • - [Jennifer] So the outside of the tortilla
  • has almost a perfume to it that adds as much to the flavor
  • as what you're getting inside the tortilla.
  • Sonoran-style tortillas should be the very thin,
  • delicate, almost like a bed sheet.
  • - [Theo] We get our flour from Sonora, Mexico.
  • We've tried different ones from here,
  • just doesn't work out.
  • - [Jennifer] The trip to Sonora is five hours by car
  • twice per month.
  • We drive to Teo's hometown, we buy sacks of flour,
  • and we cross that as many times as we can
  • before it's time to come home.
  • - Wow.
  • - Yeah, at night we're crossing giant sacks
  • of white powder - Right.
  • They always have the TSA.
  • (laughter)
  • - I notice you also have
  • a bean-and-cheese burrito on your menu?
  • - [Teo] Yeah, we both love bean-and-cheese burritos.
  • It's a great way to taste the tortilla.
  • It's just a really simple beans, cheese,
  • and our red salsa.
  • My mom,
  • she was a field worker, she would make them for herself,
  • go to work, and eat a couple of them
  • but then come back with a few.
  • And my sisters would fight over eating the cheese burritos.
  • And they're just like, mmm.
  • (laughter)
  • - [Jennifer] We take it seriously.
  • - [Steven] Yes. - You know that we came here
  • primarily for the chivichanga,
  • but it's recommended that we try
  • the bean-and-cheese burrito.
  • - How can we not?
  • I don't know where to begin.
  • Mmm.
  • Oh. - Oh my God.
  • - This tortilla is insane.
  • - Wow.
  • - It's like flaky but not flaking.
  • All you need in life.
  • The bean and cheese.
  • Who's the bean who's the cheese?
  • - Who's the bean who's the cheese?
  • One, two, three.
  • Bean. - Cheese.
  • - Yeah.
  • I'm the bean. - Adam's the tortilla.
  • Mmm. - Mmm.
  • - Mmm.
  • I'm not saving any for Adam, I'm sorry.
  • - You know you can just have it.
  • - [Jennifer] Beef chivichanga.
  • - Thank you.
  • - [Jennifer] You're welcome.
  • - I had never heard of a chivichanga before Sonoratown.
  • What is a chivichanga?
  • - [Jennifer] What makes it a chivichanga is the filling.
  • - [Theo] A burrito with a guisado inside,
  • it's like a stewed shredded beef.
  • - [Jennifer] Grilled tomatoes, grilled Anaheim chiles,
  • cheeses, spices, chivichanga.
  • - [Andrew] Yes, oh.
  • Oh. - Oh, it's real warm.
  • - I know. - Crusty.
  • - Cheers? - Cheers.
  • Is that the best thing you ever had?
  • - [Theo] Is it? - It might be.
  • - It's up there.
  • - [Steven] It might be. - [Andrew] Right?
  • God that's good.
  • - Oh!
  • - Now we're gonna try it with the special salsa.
  • - [Theo] Chiltepins are native basically just to Sonora.
  • Kind of citrusy, has a clean bite.
  • - [Steven] Let's kick it up a notch!
  • Oh!
  • Oh!
  • Sweetness in the mouth, and then a kick in the throat.
  • - That's very tasty.
  • I don't want it to go away.
  • - [Steven] What does your mom think about this?
  • She was making these for you as a kid,
  • and now it's like you've turned
  • into a really successful business in LA.
  • - She wants royalty.
  • (laughter)
  • - If they sold tortillas,
  • I would straight up just buy tortillas from them.
  • - You should just buy burritos and then just unwrap them,
  • and keep the tortillas.
  • - That's actually a stupid idea that I love.
  • (laughter)
  • - Thank you, thank you very much.
  • - Okay, I know what we're doing next.
  • We're gonna get some pan dulce.
  • So to continue with our Sonora theme,
  • we're gonna check out this bakery called Sonora Bakery.
  • - Yeah I'm ready for some more Sonora love.
  • (grunts)
  • Mmm.
  • - Papaya and dulce de leche.
  • Mmm.
  • Ready for it?
  • - Burrito fest!
  • - [Andrew] Burrito Fact.
  • Burritos are a regular meal for astronauts
  • in space since tortillas don't create crumbs
  • in the same way that sandwich bread often does.
  • - Wow.
  • - Good enough for NASA, good enough for me.
  • - Oh, this is really soft!
  • Oh my--. - Oh my heavens.
  • And we got a cinnamon roll for Adam.
  • - Okay, so that does it for today.
  • Our next one is a breakfast burrito.
  • So you go to sleep.
  • Everybody here sleep.
  • - So horrible!
  • - What?
  • - Thank you for the instruction to sleep at night.
  • Tomorrow morning we're starting off with a breakfast burrito
  • at a place called Low Key,
  • where the owner Matt is showing us
  • his cheese-crusted breakfast burrito.
  • Did you hear those words that I just uttered?
  • Cheese-crusted burrito.
  • Okay.
  • (jazzy music)
  • What is Low Key Burritos?
  • - So it's just a pop-up breakfast burrito.
  • I was working at breakfast burrito joint.
  • I kept getting in trouble for doing things my own way.
  • I had one kid, had a second kid on the way,
  • and I was like, "I can't do this anymore."
  • I turned 25, I heard this superstition
  • that 25 could be your best or worst year.
  • So I'm like, "Let's do it, let's jump off a cliff."
  • And here it is.
  • - [Andrew] You own.
  • - It's pretty easy to do something with quality
  • and a little bit of effort, so why not do it?
  • - [Andrew] Were you surprised by the popularity?
  • - I told myself when I first started,
  • I'm gonna give this six months,
  • and it better be popular or I'm wasting my time.
  • And I just kept saying that every day.
  • Six months from now.
  • Eaterella came out like six months after that.
  • And then it got really popular.
  • I usually start serving right at 7:15
  • and then I don't have any time after that.
  • - [Andrew] Your burrito has a cheese crust.
  • Can you tell us about that?
  • - So my friend sells hot dogs at the farmer's market.
  • He knew I was selling breakfast burritos on the street,
  • so he was like, "Hey man, let me make you
  • my off-menu breakfast burrito."
  • Then he put cheese on the grill I'm like,
  • "Dude, what are you doing?"
  • He got the big old press and he was pushing on it.
  • I'm like, "Dude, this is delicious.
  • "I'm totally gonna steal that from you."
  • And he's like, "Yeah man, this is how you do it."
  • - [Andrew] He was into the idea of you taking that
  • and running with it?
  • - Yeah.
  • He said, "This is how you do it."
  • He says, "Now that I've made the cheese-crust burrito,
  • "I don't really like it without cheese crust."
  • - We're in the parking lot.
  • Matt is still over there.
  • There's a group of men in brown overalls.
  • That's how you know a food vendor is good,
  • when men in overalls are eating there.
  • - All right, give me that.
  • - So warm.
  • Instantly the smell of cheese.
  • Oh. - This is wild.
  • - There's something about griddled cheese
  • that has a very Cheez-It smell.
  • - Cheers. - Cheers.
  • - Cheese, cheese. - Cheesy.
  • It is a crust.
  • It's not overly cheesy.
  • - Here's the thing, you're going to work,
  • you don't wanna be like greased up.
  • I'm actually very happy
  • how surprisingly light this burrito is.
  • - Yeah, it's really not greasy at all.
  • - So, I just realized something.
  • It's a breakfast burrito.
  • And what it is-- - All right,
  • did you realize why they call it a breakfast burrito?
  • - It's not just eaten during breakfast.
  • It's a breakfast package in a burrito.
  • - Yeah it's breakfast foods.
  • - Andy is looking at me
  • like I'm crazy. - What else would it be?
  • - Okay sometimes people see the tree before the forest.
  • I see the forest before the trees.
  • - I don't know if you noticed,
  • but on the menu they actually have a wombo size.
  • - [Steven] What does that mean?
  • - [Andrew] It's a lot bigger.
  • Adam and Annie are gonna have a wombo size.
  • - Oh!
  • - [Hanni] Is this split?
  • - Low Key Burrito.
  • Great start to my morning,
  • went into food coma a little bit,
  • but that's perfect.
  • Because we have three-and-a-half-hour road trip right now
  • to the middle of California.
  • - We're road-tripping to Fresno.
  • - Road trip!
  • - What?
  • (laughter)
  • It gets quite hot there,
  • so to beat the heat we're going to see
  • the Forestiere Underground Gardens.
  • - It's a hundred degrees right now in Fresno.
  • - So we're now a little bit further underground.
  • It's a little bit cooler here, right?
  • This is the underground garden
  • of Sicilian immigrant Baldassare Forestiere.
  • He was a citrus farmer who moved to Fresno,
  • planning to farm citrus,
  • but he discovered all this hard rock
  • and made it impossible to do the farming
  • that he wanted to do.
  • He decided to build this underground-style home
  • and turn it into a day resort to escape the heat,
  • much like we're doing now.
  • - This is crazy.
  • - Now that you've had a Fresno fact,
  • it's time for our--
  • - [Steven] Burrito Fact!
  • - Actually incorrect.
  • Anaconda Fact.
  • And why are we learning about anacondas?
  • It's because we're about to go eat
  • the anaconda burrito at Taqueria Yarelis.
  • - That's why we're here.
  • - [Andrew] Taking both weight and length into account,
  • green anacondas are considered the world's largest snakes.
  • They grow 20 to 30 feet long, up to one foot in girth,
  • and top out at around 550 pounds.
  • - That's minimum three Shaquille O' Neal's.
  • - Laying down.
  • - Laying down, yeah.
  • - Yeah, and a foot in girth.
  • That's like a basketball 20-feet-long tube.
  • - Ready to eat this burrito?
  • - Also Adam is up there.
  • - [Steven] Hi Adam.
  • Let's go!
  • - We're on our way to Taqueria Yarelis.
  • That's our last stop.
  • We're gonna be meeting Edwin there.
  • Tell us about Taqueria Yarelis.
  • - My parents decided to buy a taco stand.
  • We were selling for about six years.
  • It was real hard selling out in the street.
  • At two in the morning it was dangerous.
  • We actually got kicked out from selling on the street.
  • The city kicked us out.
  • And that was the last warning.
  • After that would've gonna serve jail time.
  • My father decided to open Taqueria Yarelis.
  • It wasn't going so good for about three years
  • until anaconda burrito came up.
  • - [Andrew] Really?
  • - Everybody here in Fresno, you know,
  • they always had the same, tacos, burritos.
  • We wanted to do it different.
  • We wanted to have something
  • that would've caught everybody's attention.
  • It was idea after idea.
  • We wanted to hit the jackpot.
  • And we finally did.
  • - [Steven] How many people
  • actually order the anaconda burrito?
  • - [Edwin] A lot.
  • You'd be surprised.
  • A day we'd get about 50 to 70 anaconda burritos.
  • - [Steven] Really?
  • - [Edwin] Yep. - [Steven] Whoa.
  • - We're talking about two-and-a-half-foot burritos.
  • - [Andrew] So this is really popular here in Fresno.
  • - [Edwin] It's real popular, oh yeah.
  • It's real popular.
  • - [Steven] So how did people find out
  • about the anaconda burrito?
  • - Through a video that I uploaded.
  • At the time I only had about a thousand followers.
  • When that video was uploaded,
  • the next day I wake up and I had 150, 000 followers.
  • - [Both] Whoa!
  • - [Edwin] Everybody's sharing it and sharing it
  • all around the world.
  • - [Andrew] Do you think the success of your restaurant
  • is due in part to the anaconda burrito?
  • - Oh yeah definitely.
  • It bought us a house.
  • - Really?
  • - It bought us a house.
  • It's amazing what the anaconda burrito has done for us.
  • Our next step is opening a new location.
  • Now you're gonna be able to dine in.
  • - [Andrew] New, bigger place, right?
  • - Yeah, and with AC.
  • (laughter)
  • - [Andrew] Yeah, AC is pretty key
  • when you're eating a two-and-a-half-foot burrito,
  • right? - [Edwin] Oh yeah.
  • - I think we can do this.
  • I had a lot of confidence in this actually.
  • Looking at it now it's not as daunting
  • as hearing somebody say, "two-and-a-half feet of burrito."
  • - Is this even two and a half feet?
  • This feels longer to me.
  • - I'm glad you asked, actually.
  • I brought my protractor set.
  • Unfortunately I only have a six-inch ruler.
  • (chipmunk noises)
  • Three feet. - Three feet.
  • Anaconda babies are born two feet long.
  • I think I can eat more of this than you can.
  • Where's the halfway point?
  • - It's right here.
  • - Okay, it's right there.
  • I'm gonna start at this end,
  • I think you should start at that end.
  • - Oh!
  • Wow it stays together!
  • Boom!
  • This is a good burrito.
  • - This is a good burrito.
  • (groans)
  • Once in middle school I got to hold a big python.
  • The weight is very similar to a large snake.
  • - Steven you got this.
  • Andrew.
  • Can't take it back, Steve.
  • Go sit on the bench.
  • - I've eaten a lot more. (laughs)
  • - I'm doing this!
  • I'm already almost at the last tortilla.
  • How about you?
  • - Okay, here's the center.
  • - Hey, you--hey hey hey hey hey!
  • - I'll measure mine first.
  • Okay, so that's (hiccup)
  • - Oh God.
  • - Brought you a Crazy Watermelon.
  • - (laughs) Thank you.
  • - [Steven] Is that what it's called on the menu?
  • - [Edwin] Yep, our Crazy Watermelon.
  • We get a watermelon, we cut it in half, dice it,
  • we put it back in, grab a mango, strawberries,
  • cucumbers, and then we put the special sauce
  • which is chamoy tour tajin.
  • It's a Mexican edible arrangement.
  • - [Andrew] Fruit break! - [Steven] Woo-hoo!
  • - Yes.
  • - Okay, I want some watermelon.
  • Cheers.
  • - I'm ready to just have some fruit and chill a little bit.
  • You ready to call it quits?
  • Who won?
  • This is the center point.
  • - Steven won!
  • - By a mile!
  • - [Steven] Oh God.
  • - Oh, that was a big burrito.
  • - Woo!
  • - Before we decide what our Worth It winners are,
  • we're going to stop into a local brewery
  • called Tioga Sequoia
  • and wash down that anaconda.
  • I got the Summer Vibes Hoppy Pilsner.
  • It's almost 100 degrees here in Fresno.
  • - [Steven] Yeah, true. - If that's not summer vibes,
  • I don't know what's summer vibes.
  • - I got the Half Dome California Wheat,
  • it's a very peachy drink.
  • Cheers.
  • - Wow that's good.
  • - Which burrito was the most worth it to you
  • at its given price?
  • - All of the burritos I loved.
  • They all had their place and purpose.
  • But my Worth It winner has to be Sonoratown.
  • It's just so good.
  • That's my Worth It winner.
  • Steven, who's your Worth It winner?
  • - Thank you for asking.
  • My Worth It winner has gotta be the anaconda burrito.
  • - It's a worthy burrito.
  • - It is, and it's also an insane value.
  • - Adam, who's your Worth It winner?
  • Annie, who's your Worth It winner?
  • Here's to a great season six.
  • - Cheers.
  • Cheers, Adam.
  • (jazzy music)

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“The weight is similar to a large snake!”

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MUSIC
Season Opener_Full
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Genesis_Main
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One To Many
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EXTERNAL CREDITS
Edwin Espinoza
https://www.facebook.com/taqueriayarelis559/
+
Matt Stevanus
https://twitter.com/lowkey_burritos?lang=en
+
Teo Rodriguez-Diaz
http://www.sonoratown.com/about.html