The Breakfast Burrito Was Invented in New Mexico — Cooking in America
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(upbeat music) – Definitely not in Hawai’i anymore. Chiles just hanging around town. Light ’em on fire. Pshh. Hope my belly’s ready for this. Me and you buddy. Here we go. Back with another season
of Cooking in America. And this time I’m in Santa Fe, and I’ve got a buddy of
mine that grew up here that’s gonna show me the ropes. – What up! – What’s up Cliff? – How are you, man? Welcome. Welcome to my hometown. So I got a pork tamale
for you and a beef fajita, and we’re gonna set
you up in Santa Fe man. You look around, you’ve got
natives selling jewelry. The flags of the Spanish conquistadors. And what this culture is, is also represented in
the food of this area. I mean this is one of the only places where your main ingredient
is also the main decoration. You’ve got chiles everywhere. And to give you a little bit of context that building right there. Is called the Palace of the Governors. And this is the plaza. This was all established as a capital city like 400 years ago. – Isn’t this country like
not even 300 years old? – Yeah, this country’s
like 240 some years old. This reaches far beyond the
history of the United States. There’s a duality in Santa Fe. We are in the desert. We’re also at 7,000 feet. You go out to Canyon Road,
you got 200 art galleries. There’s more artists per
capita than any other city. Its a community that is based
on food and creative culture. I’m taking you to Palacio Cafe where my man Damian has
been slugging it out at the best chilies spot in town. And after 20 years there. He’s opened up his own spot and I want to start you
on the breakfast burrito which is invented here in Santa Fe. This is my secret spot. Hey, Damian, how are you man? – Good nice to see you.
– Good to see you too. Good to see you.
– Thank you for coming. – This is my friend, Sheldon. – Hey Chef, nice to meet you. – Yeah, yeah, yeah. – Hi, Maria.
– Hello. – You used to work down
the street at The Shed. – Yes. – And The Shed was famous for their chile and stuff like that, but now it’s like, you’re on your own spot. – This chile’s better now. (laughs) – Ah he put it out there. (upbeat music) – What signifies Santa
Fe, New Mexican cuisine? – There’s like two truths
in New Mexican cooking. One, you can put chile on everything, breakfast, lunch, dinner. And two, everything goes in a tortilla. The biggest misconception, especially in northern New
Mexico, is that it’s Mexican. It’s its own thing. It has Mexican roots, but it
also is heavily influenced by the Native American culture, a little bit of Tex-Mex thrown in. The original Spanish conquistadors
that came through here. So we have chicken enchiladas. I got huevos rancheros. Which is just like corn tortillas, a little bit of chile and eggs. The breakfast burrito. Potatoes, bacon, eggs,
cheese, and just smothered. This red chile he stews
for like six hours. My show I like to like over-complicate things a little bit. – A little bit? – A little bit yeah. Well a lot. I over complicate things a lot. What people do to breakfast burritos is they’ll add a ton of stuff and then it becomes a sandwich. It becomes a wrap. No, a breakfast burrito is just like get that filling in there
as simple as possible and then smother it.
– Choose your sauce. Smother it. (upbeat music) – Straight to the point. – Forget that avocado. No you don’t need all the …
– You don’t need the avocado. You don’t need all the other stuff. This is all you need. The chile here is like a religion. The state question in New
Mexico is red or green? And that refers to do you want green chile or red chile, but if you want
both you just say Christmas. So the red and the green you
taste the different right? It’s the same chile. It’s classified under Hatch
which is actually a town. It’s just at different stages. So the green is when it’s younger. So you basically take the green and you put it in the big canisters and you roast it over open fire. In the fall. You drive around and you
roll your windows down. – Oh shoot. – And there’s a smell that
permeates throughout the city. You know it’s the season. Then you peel off the outside and then you stew it very simply. Maybe salt, a little onion
powder, sometimes cumin. And the red. You take the red and you dry it out. And you’ll see these things
called ristras hanging. They’re beautiful decorations
but it’s also food. Either rehydrate it or
grind it into a powder. That’s the basis for the red chile here. And so anything under it. Keep it as simple as possible
and let that chili shine. – So you grew up here. – Yeah this is my home. I was born in the South Pacific but I’ve been here since I was a kid. My mother came from the South
Pacific to go to college. She could barely speak English. She used to have to
tape record her classes and she’d go home and
she’d translate them. Growing up here I’d go out to eat and this is all the food I’d have and then I’d go home
and have Japanese food. In Santa Fe that totally worked. Our tag line for Santa
Fe is the city different. People have come here
for a sense of healing. In the 50’s it was about tuberculosis. The elevation and the dry air and stuff. People find spiritual cleansing here. Emotional cleansing here. It also has one of the highest PhD rates but at the same time it’s like “Oh my shoulder hurts I better
go see my acupuncturist.” One of the highest gay
and lesbian populations per capita in the US. – The box is larger than the city itself. – Yeah. And economically there’s a duality too. Santa Fe is a very wealthy town and it’s also a very impoverished town. Not a lot of Native Americans
live in Santa Fe too. They’re usually out on the reservations. Cause I was very blessed. My mom was the principal of
the Santa Fe Indian School. So I actually spent a lot of time on reservations growing up. The food there when you get it, you sit down in these
people’s homes on feast days and there’s these pots of chiles that have been roasting for a long time and breads out of wood ovens. And it’s a culture that is on display but as business owners in Santa Fe is heavily under represented. There’s not a lot of Native restaurants. Can’t even think of any that really exist. – And you would think that
this is where you would come to experience that.
– Yeah. And people come to feel close to that. You know the pottery,
the turquoise jewelry that they make and, the
silversmithing they do is second to none. Well how close do you get
to really experiencing that culture without it kind
of being through a commodity? I can’t speak for the
Native American community because I don’t know the answer to this. But would I like to see more of it? Yeah. I would just like to see integration more than commodification. – [Sheldon] New Mexican food. Why isn’t it part of
the new American wave? – Because what makes it
great also limits it. What makes New Mexican food
so special is that chile. And if it’s not from here. It’s not gonna taste the same. I want everyone to know
what this is about. But I want people to have it
in the context of this city. When you eat this and you walk
outside all this makes sense. And green chile is like a gateway. I mean you have chefs coming in and trying to introduce
foods from other cultures. They’ll throw like a little
green chile on thing. Like come on. Come here. And then we’re gonna slowly
slide in other things. Speaking of that there’s one thing. This is New Mexican Robitussin. This is just green chile stew. If you’re sick. Let me make you some green chile stew. Oh you’re auntie died. Let me make you some green chile stew. The congratulatory and also
ailment cure for everything. – What car payment. – Yeah, yeah. – I’m good. – You behind on your rent. Here’s a little this … – Off the showers. (laughs) – This chile is our welcome mat. – The red carpet of chile man. – Yeah. The red chile carpet. (laugh) Thrown down. – Pork adobo, oxtail soup,
lao lao, and loco mocos. I’m excited to taste a
little bit of Hawaii. (upbeat music)

92 thoughts on “The Breakfast Burrito Was Invented in New Mexico — Cooking in America

  1. So the difference between huevos rancheros and motuleños is that motuleños have quesillo, plantains and sometimes served on a tostada.

  2. the green chile sauce have such a fantastic flavor .the red is fine to …but the green have such a flavor profile that suits me

  3. God, can Cliff PLEASE do a Native American cooking episode series! I never see Native American cuisine anywhere and would love to learn some recipes! Or at the very least working with Native American chefs and learning/sharing a thing or two about their cuisine

  4. Clifford I live next door in AZ and I really need to see Santa Fe. It's only about 7 hours from me, so someday I will make the ride.

  5. Great video!! Howdy from Artesia, New Mexico!! You mentioned green chile from Hatch, NM which is in the Mesilla Valley in southwest NM. You hit the nail on the head there, but I would also like to mention that the chile in the Pecos Valley in Southeast NM is equally as good. Just wanted to throw that out there, and again Great video!! Thanks for sharing New Mexico culture

  6. I love the food of Santa Fe. Cliff is right. It doesn't taste the same elsewhere. I love both sauces and always ask for both on whatever I am eating when I get the opportunity to stop through. Cliff, like I saw in another comment, please do some Native, true American episodes! Very happy to see Sheldon again. I am a big Cliff, Sheldon, and Lucas fan.! Keep up the great work!

  7. I'm pretty sure that's an interpolation of waka flocka's "O Let Do It" like halfway through the video.

  8. Try green chile sauce made from tomatillo, serrano, jalapeno, cilantro, onion and garlic. That's the real ticket. It is way better than just the same chicken and green chile.

  9. I lived in Denver for 5 years. I can tell you that driving down Santa Fe or Kalamath in the fall was like a mild pepper spray smoke cloud experience. It smells great, but I think some of the volatile compounds get into the air and make my eyes water. The flavor of the chili is delicious, but it can be quite spicy depending on where you go. El Taco De Mexico on Santa Fe is my favorite. It used to be cash only, not sure if they use Square or other credit devices nowadays. Well worth having a meal there.

  10. mexican food is native american indian food the beans the corn the corn tortilia mexican food is american indian food 70 % of the food american eat is native to north america

  11. The last few minutes of this was so soy, started off well then descended into who can virtue signal in the most politically correct way possible.

  12. They didn’t invent no breakfast burritos son. Every Mexican family has had breakfast burritos lol in the morning.

  13. Born and raised in Santa Fe New Mexico! Best food here in New Mexico, gotta have blue corn green Chile chicken enchilada

  14. I once time ate at a Japanese place in Albuquerque, they, of course, had green chili apart of their sushi and some other stuff, a really strange mix of Far Eastern and Southwestern foods.

  15. Ooh my grandma puts cubed up pork if you will, in her chile and it is soooooo good 😋

    Edit: Put it in your red Chile to clarify lmao

  16. Do you like Chili? Here is the story of how I found a supply of the world's best: http://chilebros.blogspot.com/2013/01/picking-chili-in-chimayo-new-mexico.html

  17. How to tell if someone is born in NM vs moved here. Ask them their opinion on Santa Fe. Cause Santa Fe sucks!

  18. Be sure to use authentic New Mexico chile! https://sites.google.com/site/chimayochile/secure_shopping

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