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Speaker 1: Man, I just drove by La Breakfast Burritos this morning.

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Speaker 1: I was on the sixty. I was going westbound from

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Speaker 1: the six to so five. I was hungry, and I

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Speaker 1: had no idea La Breakfast Burritos was right there off

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Speaker 1: the sixty.

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Speaker 2: You could have just waved to Jacob as you went by.

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Speaker 3: I could have pulled over. I could have been there

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Speaker 3: in five minutes. I would have had a delicious breakfast

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Speaker 3: burrito for the rest of the way.

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Speaker 1: There sitting in my car in the traffic, enjoying myself

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Speaker 1: with a breakfast burrito.

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Speaker 4: Jacob Santos is the owner, this chef, the guy behind

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Speaker 4: La Breakfast Burritos, Open Saturdays and Sundays, eight to one,

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Speaker 4: food made to order from scratch. How do you get

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Speaker 4: into let's let's we'll talk about the burritos themselves here

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Speaker 4: just a second. You started in some pretty high end restaurants.

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Speaker 3: I did.

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Speaker 5: Yeah, yeah, man, yeah. My whole thing was like to

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Speaker 5: take the good food to the street, you know, yeah,

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Speaker 5: I did. I started on some pretty beautiful places, you know,

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Speaker 5: he did, and it countertop trade passes, you know, yes, chef,

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Speaker 5: no chef.

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Speaker 3: Do you like that show? What's it? The Bear? Do

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Speaker 3: you watch that show. No, it's very when you say

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Speaker 3: yes chef, no chef.

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Speaker 1: That's like it's a show about a guy who works

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Speaker 1: in those kinds of places and then he goes back

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Speaker 1: home and he opens up like a sandwich place.

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Speaker 3: With his with his brother. Is it Philadelphia or Chicago? Chicago?

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Speaker 2: Chicago beautiful, beautiful food town and.

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Speaker 1: Kind of brings like that kind of discipline to you know,

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Speaker 1: more street food.

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Speaker 5: It's absolutely real. I've never seen the show, but it

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Speaker 5: sounds like it's a.

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Speaker 3: You would like it, but it'd give you a lot

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Speaker 3: of stress.

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Speaker 1: It'll give you a lot of stress from what I've

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Speaker 1: heard from like chefs.

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Speaker 2: And I probably couldn't watch it. It's about what I

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Speaker 2: do every day.

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Speaker 4: Okay, So Draco Central, Belmont, Westwood, the Polo Lounge, Nick

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Speaker 4: and Stuff, steak Out, all of these places that you've worked.

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Speaker 3: I like Drago, but it's wildly overpriced.

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Speaker 4: Absolutely so good ta take me from that to I'm

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Speaker 4: gonna do breakfast spur, I'm gonna do burritos.

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Speaker 2: Thing that was like ten years ago.

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Speaker 5: Yeah yeah yeah, but so like yeah, so I was

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Speaker 5: working in Drogo and then yeah, I just had to

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Speaker 5: make more money because back then it was either you

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Speaker 5: learn or you get paid, right, So it's like I.

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Speaker 2: Learned a lot of things. That's a gamble.

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Speaker 4: I mean yeah, even at a place like La where

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Speaker 4: you're going there's a lot of people obviously who who

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Speaker 4: would want food to go out on your own like that.

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Speaker 5: Yeah, yeah, yeah, But sometimes you just got to do it.

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Speaker 5: And you know when you like, when you love something

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Speaker 5: so much, you work really hard at it, right, And

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Speaker 5: I feel like it was my time to just kind of,

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Speaker 5: you know, stop working so hard for other people because

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Speaker 5: I did it. I loved it.

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Speaker 1: Let's see how much you loved the spurrito. Okay, I'm

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Speaker 1: going to get into it.

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Speaker 2: Get into it.

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Speaker 1: So your food is made to order from scratch, which

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Speaker 1: sets sets you aside. I would imagine Jacob, I would

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Speaker 1: hope there is no fr food. The potatoes are peeled

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Speaker 1: and cut every day.

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Speaker 3: Wow, this is beautiful. It's beautiful.

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Speaker 2: Thank you. I'm just going to get it.

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Speaker 5: She's going in it with the Yes, she's old fashioned.

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Speaker 1: Well because Richie has a gamera in my face and

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Speaker 1: likes to capture me eating burritos, which I do not

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Speaker 1: think is a good plan.

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Speaker 4: But talk about the sourcing of of the ingredients here

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Speaker 4: that says that you you're going to peel potatoes and

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Speaker 4: cut them every single day.

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Speaker 2: Oh my god. Where you get the sausage, the bacons,

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Speaker 2: et cetera.

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Speaker 5: Okay, so everything is locally sourced from my from my

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Speaker 5: very large distributor. It's like, you know, I do what

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Speaker 5: I kind of work on the street two days a week.

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Speaker 5: So yeah, so everything is literally made from scratch the

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Speaker 5: day before it's served.

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Speaker 1: So is this like on a barbecue or something, because

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Speaker 1: that's my favorite part right now, but like the char crust.

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Speaker 3: Yeah, yeah, we charge everything. That is the secret sauce

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Speaker 3: right there.

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Speaker 5: The sauce is there too. I don't think you cracked

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Speaker 5: it yet. It is a little spicy, but I won't

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Speaker 5: stick with you either.

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Speaker 4: All Right, it won't make you smell funny, is what

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Speaker 4: he's saying. Yeah, just kind of it's not going to happen.

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Speaker 2: Do you do a lot of catering, You get a

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Speaker 2: lot of jobs doing that stuff?

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Speaker 5: I do.

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Speaker 3: I do, Thank you, thank you?

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Speaker 5: Yeah, yeah, that was my basis.

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Speaker 3: It's got a nice kick to it.

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Speaker 2: Yeah.

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Speaker 5: I've made it like every day for like five years.

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Speaker 5: How did you come to make sauce at home? How

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Speaker 5: did you come up with the recipe? Like I said,

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Speaker 5: just five years of just making salsa at home to

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Speaker 5: have sauce for breakfast or for dinner.

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Speaker 4: So it's a salsa very day. What is it that's

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Speaker 4: in there that that would maybe surprise people or.

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Speaker 2: That would maybe surprise people.

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Speaker 4: Yeah, like vanilla ice cream or Okay, so like I'll

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Speaker 4: give you a little it's a technique.

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Speaker 5: That's a technique that I'm turned in these beautiful kitchens

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Speaker 5: in southern California for sure. After for the people out

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Speaker 5: there listening to if you guys want to check it out,

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Speaker 5: L Dot a dot breakfast burritos, and then you'll see

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Speaker 5: this fluorescent green sauce. And the secret is that after

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Speaker 5: you roast all of your vegetables for any sauce, for

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Speaker 5: any sauce you want to do, you roast them whether

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Speaker 5: it's on the grill or in the oven or whatever,

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Speaker 5: and then cool them off, cool them off, get refrigerator cold, okay, right,

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Speaker 5: and then once they're cold, then all of those flavors

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Speaker 5: like really sit in its own you know, if it's

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Speaker 5: a holapenio, it'll stay in the if it's the onion

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Speaker 5: atle steak. And then once everything is cold then blended.

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Speaker 1: You should sell this sauce. I'm not even playing like

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Speaker 1: you should sell this separately. I would buy that. I'm

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Speaker 1: gonna I'm gonna make dinner tonight and I'm gonna use

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Speaker 1: this sauce and I'm gonna put it all over my

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Speaker 1: chicken feed.

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Speaker 3: For real, Like that sauce is really freaking good.

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Speaker 4: Thank you so much. What's the future. I mean it's

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Speaker 4: a plan to expand. I mean, is that it just

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Speaker 4: a pipe dream down the road or what do you

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Speaker 4: want to do? I mean it's an absolute pipe dream.

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Speaker 3: Yeah, Jacob's secret sauce. I see it now.

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Speaker 5: Thank you.

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Speaker 3: We could workshop the name.

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Speaker 5: My friends over at Stems and UH in Old Town

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Speaker 5: they tell me all the time because they have a

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Speaker 5: beautiful neighbor's cafe and they have just like an empty

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Speaker 5: shelf in their fridge and they're just like, when you want.

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Speaker 2: To that is awesome, that's great.

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Speaker 3: Yeah, it's really good.

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Speaker 4: Yeah, yeah, no, thank you Jacob Santos again, owner and chef.

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Speaker 2: They're at La Breakfast Burritos.

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Speaker 4: Find them on Instagram L dot A dot Breakfast Burritos

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Speaker 4: UH and you can go check out not only where

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Speaker 4: they're located, but it's potential catering opportunities, et cetera.

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Speaker 2: Yeah, big orders.

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Speaker 5: If you guys want to send in a big order,

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Speaker 5: just give us a you know, just and then wrap

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Speaker 5: it a leak.

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Speaker 2: Time and then you'll just crank it out. Awesome. Thanks

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Speaker 2: for coming in that.

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Speaker 1: Nice to meet food for us. Shout out to Caesar

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Speaker 1: and Priscilla as well.

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Speaker 4: Yeah because you met us, Well you met pretty richie

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Speaker 4: at at the News and Bruce that we did, but.

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Speaker 3: It wasn't Jacob's idea to go his friends.

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Speaker 2: We'll see what happens when you get dragged along.

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Speaker 4: You got to listen to your friends more Awesome.

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Speaker 1: We've got a News and Bruce tomorrow and Sheino Hills

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Speaker 1: if you want to come and shein know Hill, I'll

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Speaker 1: be there, Okay, awesome