Don't forget to wrap your burrito in foil immediately after you take it off the skillet. It's a crucial step. It steams the tortilla and makes it softer and less likely to break as well. Game changer for homemade burritos.
Does it work for other flat breads? My dad always browns pita bread, which always results in constant breaking. I have to rip the pita apart and eat everything like a rice meal.
@@SoFlairful if they cut their burrito in half before eating it on a plate with a fork and knife, they get what they deserve. LOL. Pick the end you think is the "leaky" end and peel pack the foil as you eat it from the wetter end to the (hopefully) less leaky end. true Cali style.
Pro tip for the cheese I learned from a fellow Chef: Add the cheese onto the Tortilla then warm the Tortilla, this helps melt the cheese. Remove the Tortilla and proceed with the fillings. I am now going to go make a breakfast Cali burrito.
You know the whole time Andrew was at the store getting the cilantro, every time he touched it, looked at it, or even recognized it’s existence in his shopping cart he went “ugh” or “ew” or “hvgjskdhdje”
I believe your level of aversion to Cilantro qualifies as a social security disability you should look into that you may be able to receive a monthly payment
Burgers tend to be the odd one out for that; I've seen "California Burgers" where it's just a burger but with lettuce and mayo (and I think tomato?) on it instead of pickles, onions, and ketchup/mustard. No avocado in sight.
For everyone that keeps asking about the aversion to cilantro.... There is a LARGE group of people that lack the taste receptors that let you actually taste cilantro. To that group (myself included), cilantro tastes like hand soap. It doesn't matter how much you eat, how fresh it is, weather it is cooked in a dish or chopped and put on top, it still tastes like Dial.
It's the other way. We have the ability to taste it, they don't. So to them, I am told, it tastes like green garnish, parsley or something. To me it makes food unfit to eat.
I’ve been super curious about this, does it have the same effect with dried powdered coriander (cilantro in us terms) as it does with fresh? I’m not sure how common it would be as an ingredient in the US compared to fresh cilantro.
Got an assignment to watch a cooking video and compare the chef’s cooking habits with what would be required in a professional cooking environment. Figured “oh babish is a pretty reasonable and capable chef.” Babish: dual-wields cleavers to cut limes
Would you be able to do a Basics episodes on Spices? I know it’s a little broad, and I expect that doing an episode on spices could be difficult. But there’s a few spices that seem common to use with different meats, and for those of us (like me!) who may not have learned what spices go where and how to use them, a basics episode of even just a few common spices would be really helpful! Thanks Babish!
Great idea. That’s where I get lost the most when not following a recipe, then I just use what I always use because food is too expensive to waste right now.
I second this! Spices are such a daunting thing to get into just because of the sheer number of them, but they're also the essense of so many dishes and cuisines I love
Pro tip: if you too have the soapy taste gene, use parsley instead of cilantro. I love Mexican food and it's in everything so for me it's the only way to properly enjoy any of the food
@@funwithfish1507 interesting! I’ve not heard of someone thinking parsley tasted like soap. I wonder if there’s a corollary hate-parsley genetic mutation 😀. I’ve never tasted soap but cilantro tastes like it can’t possibly be edible food to me, which is probably how you taste parsley!
Andrew it makes me so happy to see you and Jess living it up. You have brought me so much joy and it I know you've not had the easiest time in the past, so I'm just so glad you two are having fun together.
Another California specialty is serving it covered in enchilada sauce and melted cheese, a "wet" burrito that I constantly crave. I've seen that more in Nor Cal than I've seen the French fries added. I also have not seen a wet burrito offered anywhere else
Traditionally "SoCal style" burritos are your typical asada or pollo burrito with crispy fries, pico de gallo and avocado. Where I live there's a restaurant that makes them with a whole avocado, and they also have tortas that they dip in salsa, I'm talking the whole sandwich gets submerged in spicy salsa and then they grill it on the plancha.
as a San Diego native who moved away, california burritos are one of the things I miss most. from my own experience, i recommend marinating the flank before you cut it. i know a lot of people will get on you for not grilling it, but if it's going in a cali burrito, it's not going to make a huge difference whether it's on a grill or in cast iron, although grilling is still better. i personally like a much simpler guacamole, but to each their own i guess. always fun to see san diego food regardless!
Lived in SF for 5 years... most places marinate the steak whole, char grill, cool, slice then reheat on plancha while assembling. Char grilling brings that extra layer of flavor.
@@ElusiveEliizer If I had to make it the way that he made it and serve it to people I wanted to respect me, then I would never call this a burrito. I would call it a marinated beef wrap.
If you wasn’t a secret way to add extra flavor to your salsa verde I would recommend smoking the onions peppers and tomatillo gives it an extra smoky flavor that I really love.
I’ve been eating California Burritos here in San Diego for nearly 25 years. It’s amazing this staple of my life has made its way to a place in the BWB universe.
@@FordFlatSix there is a great debate as to which taqueria first took the venerable Carne Asada burrito which originated at the original Roberto's Taqueria in National City and added fries to it. The pervayors of Lolitas claim they are the one. Others claim it was a now closed taqueria out in Point Loma (I think it was replaced by Better Buzz). Regardless it is truly a staple of San Diego County!
in greek we have a saying "we are mistakes, we make humans" (λαθη ειμαστε, ανθρωπους κανουμε) which is used as a ironic joke to mean the opposite, but if you think about it, it's funny cause it's true :)
resident for almost 30 years. Lived all the way from San Diego to Humboldt and everywhere in between. In my experience, the tortilla gets the cheese put on it, and then it is blasted in a steam table device that softens the tortilla AND melts the cheese. And you wrap in both wax paper and foil so you can really tighten it up.
if anyones making this, def mix the sour cream with some lime juice, mayo, some garlic powder and chipotle paste to make a chipotle crema that is an amazing sauce for this burrito.
I've been using homefries in my burritos for years!! didn't know it was a specific style to do that till now, but I highly suggest it. the crunch of the potatoes adds such a pleasant texture variation that just isn't present with a pile of rice
As a native Californian, I understand that I will never be able to leave my state as I will miss the ocean and the ability to buy corn or flower tortillas in all standard sized at any grocery store in the state.
@@willemgroen7546 I'm sure you can buy "tortillas," but the kind you get in Mexico or a handful of states like Texas and California are a world apart from what the rest of us have to live with. You don't know what you're missing out on until you spend a bit of time living in one of those places
@@Nicholas_Burmeister A "California Burrito" in San Diego is carne asada, fries, and cheese. Also comes with one or more of the following: sour cream, guacamole, or pico de gallo (it varies from shop to shop). They're native to Southern California and every hole in the wall taco shop in San Diego has one. I highly recommend trying one from the dirtiest taco shop you can find if you're in the area :)
I don’t know why I just had this epiphany but although babish cooking skills are amazing, I think his voice overs are what really stand out. Being able to captivate the viewer with amazing dialogue and interesting flow of speech is incredible !
Since I’m also a member of ‘cilantro tastes like soap’ club I must say the phrase “Devil’s Lettuce” is *perfect!* It will now become a permanent part of my working vocabulary.
Personally, I've gotten so accustomed to just asking for avocado instead if possible that I even go with diced avocado in my burritos at home most of the time, even though I could make my own cilantro-free guacamole.
Pro tip: You need to wrap it in tin foil. It steams the entire burrito making it even better over time and it makes it prevents it from leaking in the bottom. Also it will melt the cheese 100% of the time.
Yes because NorCal a d Chipotle burritos are called Mission Style. And San Diego ones are called California. It’s just Steak, Fries, Pico and Cheese. And Guac if you wanna be fancy. Legend is that Cali Burritos were invented for the hungry surfers of pacific beach.
Born and raised in California. 23 years old at the time of typing this. Watching this video, I realized something… I’ve never had a Cali style burrito.
Im 30..born in and still live in south central... surrounded by taquerias.. ive also never had one.. Avocado and french fries was something conjured up by transplants who call themselves californians
@@isidroantonio1522 Its actually huge in the OC and a version is named after an OC city. Its called the Cypress. Literally couldn't think of a soul in OC that doesn't know what a Cali burrito is
It's called a "California burrito," not a "Cali-style," because nothing is called that. They were invented in San Diego, so if other parts of the state don't have them, that may be why.
While I'm all for homemade goodies...but nothing quite beats sitting at the brightly lit concrete tables outside a taco shop, eating a California burrito at 2am. Ugh, I miss southern California.
@@athenaalva8022 I wasn't attacking you, no need to shoo me. I'm not a child, I just found it a strange coincidence. It could be bots copying comments into others, sorry you felt offended.
@@athenaalva8022 I did assume you thought it was funny, you didn't say so but I went by your choice of emoji. That's my fault, I've seen a lot of bots in Babish comment sections lately.
My heart goes out to you that you have the quite common "cilantro tastes of soap" gene It really is super tasty for those with different taste receptors
I lived in San Bernardino for several years and I can say, you haven't lived if you haven't gotten one of these at least once in your life. Even my husband, whose family is straight from mexico, says these are amazing, and now I can make them from home. Thank you for the vid!
For the red and green chiles, you can put them in the broiler OR you can boil them until their colors change, that works too. I hear others grill their veggies beforehand but idk how to feel about grilling tomatillos or garlic
That was a crucial step here. As a San Diegan we have VERY strict guidelines on the California burrito. That's what year was about a third too small. The steak should be marinated uncut, and cut much smaller no red showing. I don't think that was the right cheese either. No shame in a guy in New York City trying to make an extremely particular local dish though. Most of the country gets this much more off the mark.
'Make sure to spill just a little bit to remind yourself that you're human and you make mistakes and that's okay' 50% of me laughed at this and 50% of me cried 😅😭 My week has actually been full of mistakes but you know what, it's okay!🌟 Ps: That burrito cross section is gorgeous 😍
@@anash5597 In Monterrey, Mexico some people use worcestershire sauce or soy sauce to marinade arrachera. I don't like it, but I see the reasoning behind it.
You're right in terms of the translation of Asada, but go to most taco shops in Southern CA and their "Carne Asada" is cooked on a flat top, so within the context of a "Cali/California burrito", his technique is correct. With that said, I agree that if you're trying to do authentic carne asada, it should be on a grill.
Of all the times my family and I have made carne asada, we’ve never used soy sauce, spices or oranges. It’s lime juice, salt, onions, and the ranchera meat that are marinated together.
Do you cut the meat as large as he did? That is one of the things that bothered me. How large he cut the meat, and how he rolled that burrito. Remember those old Pace Picante commercials? "New York City?" "Get a rope!"
As a lifelong californian, I can say there are many different types of burritos from different parts of cali. This is the southern california burrito. no one above bakersfield is calling this their burrito.
As a native San Diegan, I approve of this. I know we all have our own spots (Taco Surf, Taqueria Revolucion, Lolitas, Armandos, Jilbertos, Burros and Fries, Cotijas.....), but we all know there's just something magical about this burrito and Babish, you nailed it.
@@Storm-crow13 specifically a San Diego thing. However, the first documented reliable source of french fries in a burrito has it being done in New Mexico, if memory serves me.
Hey any chances you could try tackle Nasi Lemak from Malaysia? It's basically the national food here and I would love for more people to learn it as well. It's basically santan (coconut milk) rice, ikan bilis (anchovies), sambal, an egg (either hard boiled and quartered or fried), cucumbers and maybe a piece of fried chicken.
I find it funny to see so many Californians saying they've never heard of burritos with fries in them. I live in SoCal; every single taco shop near me has them.
@@Wormworttea he was adding cilantro to everything and I know he doesn’t like it, so I thought it’d be funny if it got to the taste test and he took a bite and did his little review thing about it tasting like soap or whatever.
@@Wormworttea some people are genetically pre-disposed to where cilantro tastes like soap to them. That much cilantro would basically be like eating a cheesy bar of soap with extra liquid soap on top of it, all of it smelling like tasty burrito and citrusy scented, but still tasting terrible. I believe that is the same case with those litmus paper tests, where you're given a paper that to few people tastes bitter and terrible, but to most people just tastes like paper, thus the term: "Litmus Test" Therefore, Babish literally fails the litmus test.
Spent the whole first 5 minutes in anticipation asking myself “Is he gonna make the fries? Is he gonna include the fries??” Very relieved to see a California burrito properly represented.
@@missmyoldhandle24 San Diego specifically. It's not really an LA thing at all, being a SoCal native this was the first I heard of a 'California Burrito' Apparently they're mostly a 'berto's' restaurant thing, which are only really in San Diego and Phoenix.
They're specifically a San Diego County thing and we just call them "Cali Burritos" or, if you're a Marine on Camp Pendleton, "Cali B's". People who are not in the military call them "California Burritos." The only necessary ingredients are carne asada, sour cream, and french fries. Im glad this item is making its way around the world. Only a few years ago, it was difficult to get outside of SD County. It's my hypothesis that the Cali B spread through America via the Sailors and Marines between San Diego and Carlsbad. So while I don't know much about San Diego Cali B's, I am absolutely certain that if a Marine told you about the Cali B, the recipe is from Alfredo's in Oceanside, CA, just outside the main gate of Pendleton. At least in north ND county, the Cali B only includes sour cream, french fries, cheese, and carne asada. The extra stuff Costa, well, extra money. Maybe it's standard in south SD County, but I wouldn't be an authority on it. Anyhow, the California Burrito originates with the Aliberto's/Roberto's chains in the 70s, but as I said, they only became a recognizable dish in the last several years.
Do they really call them “Cali Burritos” in SD? I have lived in SoCal my entire life and the only people I have ever heard say “Cali” are not from here.
Don't forget to wrap your burrito in foil immediately after you take it off the skillet. It's a crucial step. It steams the tortilla and makes it softer and less likely to break as well. Game changer for homemade burritos.
Does it work for other flat breads? My dad always browns pita bread, which always results in constant breaking. I have to rip the pita apart and eat everything like a rice meal.
I see you watched internet shaq's vid
Also be sure to cut the burrito while wrapped in foil to get the extra crunchy pieces of foil in your burrito, true Cali style
@@eveakane6563 yeah it does although the bottom might get soggy.
@@SoFlairful if they cut their burrito in half before eating it on a plate with a fork and knife, they get what they deserve. LOL. Pick the end you think is the "leaky" end and peel pack the foil as you eat it from the wetter end to the (hopefully) less leaky end. true Cali style.
I’d love to see you tackle one of the comically large sandwiches from the Scooby Doo cartoons
Dont push his limits
make em while on "scooby snax"
@@natanplayz1236 he did the Baby Bass Krabby Patti order, a sandwich from Scooby-Doo ain't much harder
only a sandwichful
Or a Dagwood (I am old,sorry)
Pro tip for the cheese I learned from a fellow Chef: Add the cheese onto the Tortilla then warm the Tortilla, this helps melt the cheese. Remove the Tortilla and proceed with the fillings.
I am now going to go make a breakfast Cali burrito.
sure
Yes cheese as the bottom layer rather than top so tortilla on the pan, flip, cheese, toast with the cheese, fill on top of cheese, winner winner
so you watch internet shaq as well
@@ghostie487 I also grew up in Cali with Mexican chefs =p
make anime burrito
You know the whole time Andrew was at the store getting the cilantro, every time he touched it, looked at it, or even recognized it’s existence in his shopping cart he went “ugh” or “ew” or “hvgjskdhdje”
Really loud so others could hear, too
@@babishculinaryuniverse it is a weird soap taste
I believe your level of aversion to Cilantro qualifies as a social security disability you should look into that you may be able to receive a monthly payment
@@KrullKama you have the cilantro gene.
@@zamiaramirez1390 I have the gene and enjoy it perfectly well. Not sure why other people don't, it adds a very interesting depth of flavor to foods.
I have a theory that, whenever restaurants want to call a menu item the "California" whatever, they simply make a regular menu item and add avocado.
and cilantro probably :D
Except when it's a burrito, when it means "add french fries."
Mostly true
Avocado, fries, and cilantro are usually the go-to added ingredients
Burgers tend to be the odd one out for that; I've seen "California Burgers" where it's just a burger but with lettuce and mayo (and I think tomato?) on it instead of pickles, onions, and ketchup/mustard. No avocado in sight.
As a native Californian living in the mid Atlantic, yeah, that's sadly accurate.
For everyone that keeps asking about the aversion to cilantro.... There is a LARGE group of people that lack the taste receptors that let you actually taste cilantro. To that group (myself included), cilantro tastes like hand soap. It doesn't matter how much you eat, how fresh it is, weather it is cooked in a dish or chopped and put on top, it still tastes like Dial.
Needed this explanation. I love cilantro and have been thoroughly confused for a while
Lol yeah. I was so confused as to why everyone hates cilantro. I had no idea I just can't taste it
It's the other way. We have the ability to taste it, they don't. So to them, I am told, it tastes like green garnish, parsley or something. To me it makes food unfit to eat.
It's a genetic thing!
I’ve been super curious about this, does it have the same effect with dried powdered coriander (cilantro in us terms) as it does with fresh? I’m not sure how common it would be as an ingredient in the US compared to fresh cilantro.
Got an assignment to watch a cooking video and compare the chef’s cooking habits with what would be required in a professional cooking environment. Figured “oh babish is a pretty reasonable and capable chef.”
Babish: dual-wields cleavers to cut limes
I think that's the most reasonable and capable it gets.
He’s serious but it’s a joke to me.
Wait, is that not how you cut your limes? 🤨
I feel like YSAC would be a great channel for this assignment
I dont have two🤦♂️
Would you be able to do a Basics episodes on Spices? I know it’s a little broad, and I expect that doing an episode on spices could be difficult. But there’s a few spices that seem common to use with different meats, and for those of us (like me!) who may not have learned what spices go where and how to use them, a basics episode of even just a few common spices would be really helpful! Thanks Babish!
Great idea. That’s where I get lost the most when not following a recipe, then I just use what I always use because food is too expensive to waste right now.
I second this! Spices are such a daunting thing to get into just because of the sheer number of them, but they're also the essense of so many dishes and cuisines I love
This is a fantastic idea. I feel like an in depth knowledge of spices takes the mediocre home chef to the next level.
this, and a Basics episode on herbs (if he hasn't done that already). im so uneducated when it comes to food it's embarassing
Fantastic idea. I know I little about what goes where. But there are some illusive slices I’m not sure about.
Pro tip: if you too have the soapy taste gene, use parsley instead of cilantro. I love Mexican food and it's in everything so for me it's the only way to properly enjoy any of the food
Cilantro is not food!
Just don’t use cilantro. Parsley is totally different.
@@rantingcullinarian sadly for me I don’t particularly like parsley either but at least it’s edible, unlike cilantro.
@@Avarren personally I love coriander but hate parsley… it genuinely tastes like soap to me
@@funwithfish1507 interesting! I’ve not heard of someone thinking parsley tasted like soap. I wonder if there’s a corollary hate-parsley genetic mutation 😀. I’ve never tasted soap but cilantro tastes like it can’t possibly be edible food to me, which is probably how you taste parsley!
Andrew it makes me so happy to see you and Jess living it up. You have brought me so much joy and it I know you've not had the easiest time in the past, so I'm just so glad you two are having fun together.
There is no person in this world right now that I envy more than Jess.
Are flying squirrels more closely related to whales than to sugar gliders or is flying squirrel more closer to sugar gliders than to whales?
@@abhignavijjapurapu209 ???
@@abhignavijjapurapu209 flying whales when
@@glassvader7243 Hideo Kojima's wet dream
I envy whomever smashes Jess
more.
3:41 that accidental jalapeño flip was pretty impressive
Is your icon a tuxedo'd Servbot?
Came to the comments for this
@@BackfatMiles15 me too!
Came to say this as well
Burritos are just the most magical of foods. Whatever you want. Just throw it in there!
I once made Ramen Burritos. Wouldn't recommend that, haha
No
A veritable self-contained nutrient delivery device, or SCNDD.
Fruit in boritos goes pretty nice, I like fruits like peaches or mangos
@@theZuzi I made a spaghetti burrito and it was WONDERFUL
Another California specialty is serving it covered in enchilada sauce and melted cheese, a "wet" burrito that I constantly crave. I've seen that more in Nor Cal than I've seen the French fries added. I also have not seen a wet burrito offered anywhere else
they’re called smothered burritos pretty much everywhere
Norcal has two types, the Mission burrito and the burrito wrap. Neither have fries. One is authentic and one is a tragedy.
Traditionally "SoCal style" burritos are your typical asada or pollo burrito with crispy fries, pico de gallo and avocado. Where I live there's a restaurant that makes them with a whole avocado, and they also have tortas that they dip in salsa, I'm talking the whole sandwich gets submerged in spicy salsa and then they grill it on the plancha.
3:41 that jalapeño standing is exactly why I love this channel. It’s the little things
as a San Diego native who moved away, california burritos are one of the things I miss most. from my own experience, i recommend marinating the flank before you cut it. i know a lot of people will get on you for not grilling it, but if it's going in a cali burrito, it's not going to make a huge difference whether it's on a grill or in cast iron, although grilling is still better. i personally like a much simpler guacamole, but to each their own i guess. always fun to see san diego food regardless!
Yeah, onions have no place in guacamole.
Is there any cali burrito in SD better than at taco stand on B street?
@@rock_hardbone224 sarai's in CV off Broadway & K was my favorite spot in HS lol
Steak should always be cooked on cast iron, grilling covers up the flavor. As Hank Hill taught us "taste the meat, not the heat"
@@rock_hardbone224 robertos in solona beach is absolutely the best ive ever had. followed by taco loco in ramona
I appreciate the ambition on the triple Orange chop attempt, Babish. Thanks for starting my day off with uncanny amounts of confidence
Fake it till ya make it.
@@vigilantcosmicpenguin8721 he’s certainly inspired me to make a cooking channel regardless of professional experience lol
Lived in SF for 5 years... most places marinate the steak whole, char grill, cool, slice then reheat on plancha while assembling. Char grilling brings that extra layer of flavor.
This is a Aliberto/Roberto style San Diego burrito, he has no idea how dramatically the food changes from city to city.
@@FordFlatSix Yeah, this threw me. It's not a Mission style burrito! Nor what I used to get in Sacramento.
@@FordFlatSix As a San Diego resident, I'm not accepting this as an accurate recreation of our burritos
@@ElusiveEliizer If I had to make it the way that he made it and serve it to people I wanted to respect me, then I would never call this a burrito. I would call it a marinated beef wrap.
@@ElusiveEliizer no cotija cheese
These are the only burritos that matter. I lived in Cali for 30 years and I miss those amazing burritos here in Texas.
If you wasn’t a secret way to add extra flavor to your salsa verde I would recommend smoking the onions peppers and tomatillo gives it an extra smoky flavor that I really love.
My family usually grilled everything over mesquite charcoal, gives it a nice grilled and Smokey flavor
I’ve never seen salsas not fried before. Except pico de gallo.
I’ve been eating California Burritos here in San Diego for nearly 25 years. It’s amazing this staple of my life has made its way to a place in the BWB universe.
Wish he would have called it an Aliberto's burrito TBH
@@FordFlatSix there is a great debate as to which taqueria first took the venerable Carne Asada burrito which originated at the original Roberto's Taqueria in National City and added fries to it. The pervayors of Lolitas claim they are the one. Others claim it was a now closed taqueria out in Point Loma (I think it was replaced by Better Buzz). Regardless it is truly a staple of San Diego County!
When he said "you're human, you make mistakes, and that's ok"... I felt that.
He's the Bob Ross of cooking. An artist and gentleman.
I’d love to be your therapist. Easy money. Hahah
in greek we have a saying "we are mistakes, we make humans" (λαθη ειμαστε, ανθρωπους κανουμε) which is used as a ironic joke to mean the opposite, but if you think about it, it's funny cause it's true :)
@@dogoku There's also another one (well i'm not Greek but someone told me), We make mistakes and learn from it to become better.
Babish making me hungry in class 🤤
Babish making me hungry in class
Same. I want a burrito so bad
Ssalc ni yrgnuh em gnikam hsibab
Babish making me hungry everytime
@@tfg990 nerd
resident for almost 30 years. Lived all the way from San Diego to Humboldt and everywhere in between. In my experience, the tortilla gets the cheese put on it, and then it is blasted in a steam table device that softens the tortilla AND melts the cheese. And you wrap in both wax paper and foil so you can really tighten it up.
"harvest the flesh of six guacamole eggs" - suddenly felt like I was watching YSAC
lol same
"Pico de gallo you can drink with a straw" yes im now gonna get me a big glass, a boba straw, and just live my best salsa drinking life
"Yes officer, that's the man right there!"
Choosing violence is never the answer.
@@indridcold777 Cersei Lannister has left the chat
Combine with a Modelo and it might be on point
And you can always say it's Gazpacho if people start asking too many questions
Alright I’m not calling them avocados anymore, they’re now “Guacamole eggs” 😂
Big YSAC energy.
@@TheGreektrojan yeah lol
Gueggs.
if anyones making this, def mix the sour cream with some lime juice, mayo, some garlic powder and chipotle paste to make a chipotle crema that is an amazing sauce for this burrito.
Creme Fraiche if you wanna be fancy.
Needs Aioli (kinda like a garlic Mayo)
Sour cream belongs to Texmex not Cali burritos
@@themrvims bro nah
@@themrvims definitely not
I like how you said “you’re just wasting time”. One what do you think I’m here for in the first place. Two you’re the one that did it.
Jess is slowly becoming the heart of this channel and I approve
Honestly the fact that Jess is happy to be involved and seems comfortable on camera makes this so much better. What a cute couple.
I've been using homefries in my burritos for years!! didn't know it was a specific style to do that till now, but I highly suggest it. the crunch of the potatoes adds such a pleasant texture variation that just isn't present with a pile of rice
As a native Californian, I understand that I will never be able to leave my state as I will miss the ocean and the ability to buy corn or flower tortillas in all standard sized at any grocery store in the state.
You understand the struggle of us Mexicans trying to leave our country as well haha (unless it's for California, I guess)
I can buy flour tortillas in the Netherlands...
@@DocWilco Believe me, as someone who moved to San Diego a couple years ago and finally understands how misguided we all were, you really can't.
@@acastanza Yeah you can, I'm Dutch and can confirm
@@willemgroen7546 I'm sure you can buy "tortillas," but the kind you get in Mexico or a handful of states like Texas and California are a world apart from what the rest of us have to live with. You don't know what you're missing out on until you spend a bit of time living in one of those places
Every time he calls it a "Cali burrito" I die a little inside.
Sincerely,
San Diego
Los Angeles here also staring incredulously :-/
@@JJinVenice Like how did this thing get its name, cuz I have never heard of this burrito either.
@@Nicholas_Burmeister A "California Burrito" in San Diego is carne asada, fries, and cheese. Also comes with one or more of the following: sour cream, guacamole, or pico de gallo (it varies from shop to shop). They're native to Southern California and every hole in the wall taco shop in San Diego has one. I highly recommend trying one from the dirtiest taco shop you can find if you're in the area :)
Orange County born and raised. Almost died from cringe by the third time he said it.
Also, I would never accept “Southern California style” Mexican food without a real hot sauce salsa made from rehydrated chilies.
I don’t know why I just had this epiphany but although babish cooking skills are amazing, I think his voice overs are what really stand out. Being able to captivate the viewer with amazing dialogue and interesting flow of speech is incredible !
3:31 "After all, no-one likes a chilli burrito."
What? Are you serious? I thought they were delicious!
Oh, wait... "chilly"
Why no episode of Bender's cooking? His catchphrase "Cheese it!" works with the sponsor
Kinda hard to get Neptunian Slug.
That's the saltiest thing I've ever tasted, and I once ate a heaping bowl of salt.
@@sixty3caddy Cmon, NYC is the food capital (or so they say). I'm sure he can find some off-brand spice weasels on Canal St.
still waiting for the popplers episode
@@sixty3caddy and you gotta get fresh
Since I’m also a member of ‘cilantro tastes like soap’ club I must say the phrase “Devil’s Lettuce” is *perfect!* It will now become a permanent part of my working vocabulary.
I am with you both. Easy enough to leave out completely.
Devil's lettuce is already taken by Jazz Cabbage tho
Personally, I've gotten so accustomed to just asking for avocado instead if possible that I even go with diced avocado in my burritos at home most of the time, even though I could make my own cilantro-free guacamole.
If he'd used the other kind of devil's lettuce instd he wud totaly have been able to smash it
Pro tip: You need to wrap it in tin foil. It steams the entire burrito making it even better over time and it makes it prevents it from leaking in the bottom. Also it will melt the cheese 100% of the time.
There is no need to cut the Burrito in half, It just makes the contents spill everywhere!
Mission style burritos are better with tin foil: not California burrito as the tortilla shouldn’t be soggy.
Burritos sudados ftw
I've only ever seen this done in Norcal and Chipotle. And we're worse off for it.
Yes because NorCal a d Chipotle burritos are called Mission Style.
And San Diego ones are called California. It’s just Steak, Fries, Pico and Cheese. And Guac if you wanna be fancy. Legend is that Cali Burritos were invented for the hungry surfers of pacific beach.
Born and raised in California. 23 years old at the time of typing this.
Watching this video, I realized something… I’ve never had a Cali style burrito.
Im 30..born in and still live in south central... surrounded by taquerias.. ive also never had one..
Avocado and french fries was something conjured up by transplants who call themselves californians
That’s because the California style burrito is just a regular burrito. it’s also a San Diego thing. Not found in LA OC or the IE
@@isidroantonio1522 Its actually huge in the OC and a version is named after an OC city. Its called the Cypress. Literally couldn't think of a soul in OC that doesn't know what a Cali burrito is
It's called a "California burrito," not a "Cali-style," because nothing is called that. They were invented in San Diego, so if other parts of the state don't have them, that may be why.
Protip: The Vegetable Peeler works in both directions. You can move it back and forth peeling each way!
While I'm all for homemade goodies...but nothing quite beats sitting at the brightly lit concrete tables outside a taco shop, eating a California burrito at 2am. Ugh, I miss southern California.
Ah yes, the hopefully we finish our meal before the local crackheads start stabbing each other.
San Diego Burritos are the best
@@alexcontreras6103 Truth
True fact: Mexican Restaurants make the best 2 am burgers when you've been clubbing all night.
I love how Jess is doing a cute little happy dance while eating and Andrew is just standing there waiting for her opinion 😂
Why is everyone saying this exact comment, word for word? Its cute, but it's not that funny
@@BlackLotusFlame this comment? I don’t know, I never said it was funny, I said it was cute. Go away
@@athenaalva8022 I wasn't attacking you, no need to shoo me. I'm not a child, I just found it a strange coincidence. It could be bots copying comments into others, sorry you felt offended.
@@BlackLotusFlame nah I’m sorry it was my bad. Shouldn’t have freaked out on you like that. It was childish on my part
@@athenaalva8022 I did assume you thought it was funny, you didn't say so but I went by your choice of emoji. That's my fault, I've seen a lot of bots in Babish comment sections lately.
Still would love to see a basics on egg drop soup
BUMMP^^^
I love egg drop soup! When the weather gets colder, I might make some for my channel. :) Let me know if that's something you want to see.
Go to a Chinese cooking channel like Made with Lau or Chinese cooking demystified
j kenji Lopez has a great video on egg drop soup!
My heart goes out to you that you have the quite common "cilantro tastes of soap" gene
It really is super tasty for those with different taste receptors
I lived in San Bernardino for several years and I can say, you haven't lived if you haven't gotten one of these at least once in your life. Even my husband, whose family is straight from mexico, says these are amazing, and now I can make them from home. Thank you for the vid!
For the red and green chiles, you can put them in the broiler OR you can boil them until their colors change, that works too. I hear others grill their veggies beforehand but idk how to feel about grilling tomatillos or garlic
you can roast them on open flame of stovetop.
That was a crucial step here. As a San Diegan we have VERY strict guidelines on the California burrito. That's what year was about a third too small. The steak should be marinated uncut, and cut much smaller no red showing. I don't think that was the right cheese either. No shame in a guy in New York City trying to make an extremely particular local dish though. Most of the country gets this much more off the mark.
Andrew should make a teir chart of every clean plate club entry
Babish: **flips tortillas with a pair of tongs**
My mom: **laughs in Mexican**
Yeah!😂
Tortillas don't get hot enough on the edges that you can't flip them over using bare fingers.
In addition to the tongs.. I can see they're store bought and NOT home made.. "No bueno"
@@Wacko20111 He says in the video he bought them and why, so ... yes.
Bare handing like a boss I presume
I'm glad Basics with babish is back. This is why I love watching babish's video not the one where he makes spagetthi ball or something.
I do not need to see more cheeze-it snapped ads. I'm already addicted.
'Make sure to spill just a little bit to remind yourself that you're human and you make mistakes and that's okay'
50% of me laughed at this and 50% of me cried 😅😭 My week has actually been full of mistakes but you know what, it's okay!🌟
Ps: That burrito cross section is gorgeous 😍
Actually you learn most from mistakes, so consider it a learning opportunity! Also yeah, the cross-section was quite nice
@@TheSlavChef Yep, definitely using it all as a learning experience!
@@Dysquilo That's the spirit!
Potatoes in any form added into any wrap/burrito/sandwich is always The Way.
I would call that Cillantro "Moodily Chopped" or maybe "Reluctantly Chopped"
Scornfully chopped?
Grudgingly Chopped?
Disdainfully chopped
Forebodingly chopped
I'm from SF and I gotta say, nothing beats a Mission burrito.
Eeerrrrrriiiieeeeeeeee 🌉
"Aggressively taste test"
I'm using that from now on. "You're eating like a pig, man!" "Nah fam, I'm just aggressively taste-testing".
I'm fasting right now. What a great timing Mr. Babish.
you should start break FASTING. w
This should be the next one in Botched by Babish. Asada literally means "grilled", the steak should be done in the grill.
I started to wince when I noticed the cast iron griddle!
And also the use of soy sauce in the marinade 🥴
@@anash5597 In Monterrey, Mexico some people use worcestershire sauce or soy sauce to marinade arrachera. I don't like it, but I see the reasoning behind it.
This is a Aliberto's/Roberto's burrito. California has more to offer than just a San Diego fast food burrito.
You're right in terms of the translation of Asada, but go to most taco shops in Southern CA and their "Carne Asada" is cooked on a flat top, so within the context of a "Cali/California burrito", his technique is correct. With that said, I agree that if you're trying to do authentic carne asada, it should be on a grill.
Of all the times my family and I have made carne asada, we’ve never used soy sauce, spices or oranges. It’s lime juice, salt, onions, and the ranchera meat that are marinated together.
Can we all go to your familia's quinces
@@WhosUrTrinidaddy Of course! The more the merrier lol
@@WhosUrTrinidaddy you can go to any quinceanera, that's half the point of them!! Just wander in, smile and start greeting people :)
Do you cut the meat as large as he did?
That is one of the things that bothered me. How large he cut the meat, and how he rolled that burrito.
Remember those old Pace Picante commercials?
"New York City?"
"Get a rope!"
@@CaliMeatWagon No, ranchera is a pretty thin cut, and chops up to very nice small pieces. Or just rip it apart, it’s super easy to do.
As a lifelong californian, I can say there are many different types of burritos from different parts of cali. This is the southern california burrito. no one above bakersfield is calling this their burrito.
I'm in the LA area and this is not something I see commonly. This is more of a below Orange County kind of thing. I hate fries in burritos.
this is a common burrito in San Diego except for thr guac.. everyone wishes it had gauc but no taco shop adds guac they either do sour cream or pico.
@@coronalights9693 they used to back when I lived there, probably too expensive. My old taco shop has gone down hill
Pro tip for wrapping burritos. You gotta use your pinky fingers to tuck in the folds as you roll. Learned this when I cooked at a restaurant.
"Especially if you're grown man and you start to cry" hahaha this got me.
Babbish's final comment "Not bad, but who puts soap in a burrito?"
Mmm sPuds.
“Guacamole eggs” sounded so YSACish ❤️
It really does tho. I love it.
As a native San Diegan, I approve of this. I know we all have our own spots (Taco Surf, Taqueria Revolucion, Lolitas, Armandos, Jilbertos, Burros and Fries, Cotijas.....), but we all know there's just something magical about this burrito and Babish, you nailed it.
Carne Asada Fries are such a San Diego thing
Lolitas is my spot had my first cali burrito there back in 1999
Never found the potato to be a staple for a great burrito until I lived in San Diego so delish
Moved out of San Diego after 12 years, this is my most missed food for sure!!!!
But I'm not really a big fan of any of the restaurants in my city except for like 2 so maybe it's just my location
Oh, that would explain why I have never seen fries in a burrito despite living my entire life in California. It’s a Southern California thing
@@Storm-crow13 specifically a San Diego thing. However, the first documented reliable source of french fries in a burrito has it being done in New Mexico, if memory serves me.
@@Jalu3 True, but to be clear, nobody's putting fries in any SD burritos that aren't specifically California burritos.
"Aggressively Taste test"
I love that phrase.
The way the jalapeño fell standing up between the 2 tomatoes took me out 😭😭
3:35
This is in no way an insult I watch all your videos and I have insomnia and I gotta say your videos are so calming I pass out lol
Love how you moved the jalapeno when it stood straight up... :)
Spent 22 years in California first time I had a "California Burrito" with french fries was in Nevada.
Was it at an Roberto's?
@@FordFlatSix of course it was
“They *Will* sell it to you, specially if you’re a grown man & start crying”
not the only time, he sounds like he cries when a tiny bit of coriander gets places in his food.
@@jaibusby673 as would most reasonable folk
I never thought I’d see the day where Babish willingly walked away from a pan of fond.
I need a Binging With Babish & Joshua Weissman collab in my life
Masterfully done Babish, Keep it up!!
Now i understand how he uses such high quality ingredients, hes got cheezit money flowing in!
Try to roast the tomatoes with a comal instead of the oven, better taste and homogenous charred outside, great recipe as always Mr Babish
more chili too. I love salsa roja that's so spicy you regret it tomorrow.
@@batt3ryac1d yeah, at least 3 or 4 jalapeños or serranos, but gringos are not used to spicy food
Hey any chances you could try tackle Nasi Lemak from Malaysia? It's basically the national food here and I would love for more people to learn it as well. It's basically santan (coconut milk) rice, ikan bilis (anchovies), sambal, an egg (either hard boiled and quartered or fried), cucumbers and maybe a piece of fried chicken.
Yes!
normally with curry chicken but either is fine
I find it funny to see so many Californians saying they've never heard of burritos with fries in them. I live in SoCal; every single taco shop near me has them.
Mans squeezing oranges for a burrito. Next level right there
From Sd and honestly pretty hard to watch this. Babish usually impresses me.
To be fair, he’s not from California. It’s a visitor’s interpretation.
Yeah I’m right there with you. Love this guys stuff but this was hard to watch to say the least.
I’ve lived in Southern California for 56 years and have never heard of this until last year.
I like hash browns in my burritos. 🌯
Hello from Oceanside! 🧡 I hope you’ve been able to try a California burrito and enjoyed them!
Check out an Aliberto's/Roberto's near you. Calling this a California burrito should come with some quotation marks and an asterisk.
I'd love to see more Asian food (in general), I've been wanting to try making dishes more!
For starters, try the "Souped Up Recipes" and "Chinese Cooking Demystified" channels.
@@billh230 Chinese Cooking Demystified is such a great channel
@@ericconrad8854 Gotta admit, after having watched the channel for a couple of years now, I have a crush on Steph. She is so sweet and so adorable.
"Aggressive taste-test" will now be what I call an unhealthily happy and full meal from now on.
Used to get these a lot in San Diego but now I'm in the south and can't find anything like it, I'm excited to actually give this a try.
Looks amazing. Devils lettuce is something totally different where I’m from 😂
Babish: Doesn't make the flour tortillas from scratch , makes the carne asada on a pan
Me: *cries in Norteña*
Also, no jalapeño, chipotle, or ancho in the carne asada?
@@DocWilco peope usually put that as a salsa (a side ) only but the lack of salsa is pretty sad too lol
@@ivonnecaradenacho3726 I'm also used to seeing slices of orange and lemon in the marinade bag when you pick it up from the Vallarta
@@ivonnecaradenacho3726 but the chipotle and ancho give the meat a nice smokey flavor
@@DocWilco well yeah that's pretty understandable. To me the smoky flavor comes from you know ...the asador.... That babish didn't use lol
Dang, I was getting excited for Babish to eat the burrito and just say “it’s terrible as expected”
Why tho?
Uuummm what?!?!?
@@Wormworttea he was adding cilantro to everything and I know he doesn’t like it, so I thought it’d be funny if it got to the taste test and he took a bite and did his little review thing about it tasting like soap or whatever.
@@Wormworttea some people are genetically pre-disposed to where cilantro tastes like soap to them. That much cilantro would basically be like eating a cheesy bar of soap with extra liquid soap on top of it, all of it smelling like tasty burrito and citrusy scented, but still tasting terrible. I believe that is the same case with those litmus paper tests, where you're given a paper that to few people tastes bitter and terrible, but to most people just tastes like paper, thus the term: "Litmus Test"
Therefore, Babish literally fails the litmus test.
The spill is the offering, it will bless the food.
This is YOUR culinary universe Babish... Once and for all, BANISH cilantro. It need never be mentioned again.
Spent the whole first 5 minutes in anticipation asking myself “Is he gonna make the fries? Is he gonna include the fries??”
Very relieved to see a California burrito properly represented.
where in CA is this a thing?
@@missmyoldhandle24 southern california. A california burrito in its most basic form is carne asada, shredded cheese, sour cream, and french fries.
@@missmyoldhandle24 San Diego specifically. It's not really an LA thing at all, being a SoCal native this was the first I heard of a 'California Burrito'
Apparently they're mostly a 'berto's' restaurant thing, which are only really in San Diego and Phoenix.
Yeah, literally just a thing in one place in the state. I've never seen fries in a burrito in the Bay Area, where burritos (like this) are from.
@@KyleDavis328 Thank you for clarifying. I live in LA and I've never seen a Cali style burrito. SD and PHX make sense.
Man, I would *love* to have that burrito for lunch at work! 🤤 🌯
I'd love to see you make yam/fig/date jams that were mentioned in the live-action Aladdin movie
No
@@Fartucus You are a sad, petty little man.
@@lordsergal8783 do you feel better now?
I love the dry humor of this channel. Just so funny
That was pico de Gallo. Salsa roja is made with guajillo, Pasilla, and or ancho peppers
How about making the Alolan Pancakes that Ash and Prof. Kukui were eating from Pokemon episode, "Racing to a Big Event"?
No
They're specifically a San Diego County thing and we just call them "Cali Burritos" or, if you're a Marine on Camp Pendleton, "Cali B's". People who are not in the military call them "California Burritos."
The only necessary ingredients are carne asada, sour cream, and french fries. Im glad this item is making its way around the world. Only a few years ago, it was difficult to get outside of SD County.
It's my hypothesis that the Cali B spread through America via the Sailors and Marines between San Diego and Carlsbad. So while I don't know much about San Diego Cali B's, I am absolutely certain that if a Marine told you about the Cali B, the recipe is from Alfredo's in Oceanside, CA, just outside the main gate of Pendleton. At least in north ND county, the Cali B only includes sour cream, french fries, cheese, and carne asada. The extra stuff Costa, well, extra money. Maybe it's standard in south SD County, but I wouldn't be an authority on it. Anyhow, the California Burrito originates with the Aliberto's/Roberto's chains in the 70s, but as I said, they only became a recognizable dish in the last several years.
No wonder I never heard of them. I've only been down to san diego once. Never heard of using french fries while in LA or SF.
Is it a recent San Diego thing? It has been 30ish years since I’ve lived there…
Do they really call them “Cali Burritos” in SD? I have lived in SoCal my entire life and the only people I have ever heard say “Cali” are not from here.
@@Amberthyme These were made famous by the Aliberto's/Roberto's chains in San Diego that started in the 70's.
I get cali burritos with pollo asado or adobada all the time.
'Spill a little bit to remind yourself you're human and you make mistakes ... and that's okay.'
Babish is the Bob Ross of cooking.
hashbrown patties work in a pinch too. for breakfast I'll pop a couple in the toaster oven while cooking up my eggs and sausage.
"Aggressively taste test" might be a new favorite phrase.