The creator, a frozen burrito company founder, tells the origin story of his collaboration with award-winning chef René. He recounts his initial desire to work with the chef, the chef's rejection, and the turning point when the chef tried his product. The video documents their secret meetings, the meticulous recipe development process, the challenges of scaling for commercial production, and the final approval, culminating in the launch of their new "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.
Drops Sunday 10/25 at 5 PM PT / 8 PM ET.
Email list exclusive. Comment CARNE to get the link.
@rene.chito
@huarachis.phx
@bacanoraphx
Transcript
This is Renee. Renee cooks food over fire, and he's obsessed with a pepper the size of a pea, the chiltepine. Oh, and he's a James Beard best chef. I've spent two years secretly hoping he'd make a frozen burrito with me. Me. He was on our mood boards worse. Problem was... Did you think you'd better 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 clap puts it all at rank. Then he tried one of our burritos. Turns out tier beans changed his mind. He was down to meet. 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, good burrito worse could put his name on. Then one day, Renee went to work on a recipe. The good is humble. The recipe, another story. First, I had to cook it myself. Every step, exactly his way. He seemed surprised and said,. Incredible. But that was one burrito. Now the recipe had to survive the commercial kitchen. So I brought Renee 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 hombres beans, asadero cheese, two salsas, and of course, chilta best. 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.
