The narrator, founder of a frozen burrito company, chronicles the two-year journey of collaborating with renowned Chef René to create a new product. He details the initial rejection, the secret development process focused on shared values, the meticulous recipe testing, and the final successful scaling for a commercial launch of their Carne con Chile burrito.
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René has a thing for chiltepín.
Like the pepper, he’s native to Sonora, and he’s on a mission to share its food.
“It’s one of the richest cuisines in the world. It’s an underdog region that is overlooked, and it’s my duty to showcase those ingredients and the Sonoran style in Phoenix, Arizona, The Southwest, and beyond.”
So we teamed up with the award-winning chef behind Bacanora and Huarachis to make the frozen Carne con Chile burrito.
Braised beef, pinto beans, asadero cheese, cilantro, onion and chiltepín salsa.
René calls it “rich, meaty, balanced.” We say it’s our best burrito yet.
Our first collab shipping to both the Western and Eastern US, and every order includes a free first taste of René’s upcoming chiltepín salt.
Two Sunday drops. 10/18 and 10/25 at 5 PM PT / 8 PM ET.
Email list exclusive. Comment CARNE for the link.
Transcript
This is Renee. Renee cooks food over fire, and he's obsessed with a pepper the size of a pea, the chiltepin. Oh, and he's a James Beard yes chef. I've spent two years secretly hoping he'd make a frozen burrito with me. He's on our mood boards worse. Problem was... Did you think you'd ever wanna collab with us? No. The no made sense. I'm a guy named Hank who started a frozen bean and cheese burrito company with my wife on his home turf in Phoenix. Renee learned to cook over a fire with his grandma Lupe. The food is Sonoran and so is he. One wrong collab puts it all at risk. Then he tried one of our burritos. Turns out tier beans changed this month. He was down to meat. We couldn't believe it. One condition, we couldn't tell a soul. I went in ready to talk burritos, but the meeting wasn't about food yet. It's about who we were as people. And it went on like that for months. Everything's still secret. If this didn't work, it would all just have never happened. Every step, a test to make a burrito, he could put his name on. Then one day, Rank went to work on a recipe. The food is humble. The recipe, another story. First, I had to cook it myself. Every step exactly his way. He seemed surprised and said, Both pizza cakes. Incredible. Better that was one burrito. Now the recipe had to survive the commercial kitchen. So I brought Tier a batch straight off the production line, frozen, cooked in an air fryer. That's when we knew we had him. Introducing the carne con chile burrito. Quality beef braised for five hours in bone broth. Bad hombre's beans, asadero cheese, two salsas, and of course, chilta meat. Finally, the clab I spent two years hoping for. The food Renee has been making since Lupe taught him. Oh, yeah. It's stupid good. 30,000 Sonoran style burritos going to homes across the country. Welcome to tier freezer, chef.
