Let’s go get a burrito. Ooh, that sounds great. I want mine with romaine lettuce and croutons and, oh, Caesar dressing and chicken and Parmesan. That’s a wrap. That’s a wrap. Like we go home now. Shut down the cameras. No no you just described a wrap– That’s a wrap. Go home. This is a hotdog is a sandwich. Ketchup is a smoothie. Yeah. I put ice in my cereal. So what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast. A Hotdog is a sandwich. The show we break down the world’s biggest food debates. I’m your host, Josh Scherer. And I’m your host Nicole, Enayati. And today we’re doing a very charged discussion here. This might be the dumbest thing we’ve ever talked about. I don’t think it’s the dumbest thing. I think this is actually really smart. It’s pretty, it’s pretty stupid. It’s a little bit stupid. Stupid. Um, however this did come up. In my life recently, because I was in Mexico, but I was in– You were? I was, but I was in a part of Mexico that I’d never been before I was in, what part was that? I was in the Yucatan. I was, uh, somewhere near, uh, Cancun in, in Quintana Roo, which is like much closer to Belize than it is to America. Right. And I went, it was an all-inclusive resort and I went up to the pool bar and I ordered something called El Super Wrapp. Mm-hmm. And El Super Wrapp literally had. Roma lettuce. Mm-hmm. Caesar dressing Parmesan cheese and chicken in it. Mm-hmm. Yeah. That’s a wrap. That’s a wrap. And, and I agreed, but it was in like an actual really good flour tortilla y. Yeah. Well, a lot of wraps are in tortillas and I, what else would they be in? And I said, and I asked, I said, is this a burrito? Mm-hmm. And they were just like, nah, no mamas. No mamas way, no mama’s way. Um, but also I was, uh, I took a tortilla making class. I had a whole time at this resort. Wow. How long were you in the resort? Like eight days, like six days. It was great. It was one of those things where if you’re in an all-inclusive resort Yeah. The first three days are like super fun. Mm-hmm. And then the last three days you’re like, this is a little bit hell on earth. You’re like, I guess I’ll do water aquatic, aquatic workout, aerobics, aerobics at like 4:00 AM I got nothing else to do. The all you can eat shrimp for breakfast and tequila sodas at 9:00 AM no longer feel quite as quaint and fun. No. Nope. Nope, nope. Um, you get a little sick at all. Inclusive, don’t you? You get a little, a little sick. Yeah, yeah, yeah. What do a lot of people, a lot of people there got really sick, in fact. Yeah. Yeah. I get sick at all. Inclusive sometimes. And I think it might be like the, the alcohol. Yeah. Yeah. Could we, yeah. Could decent amounts of alcohol. We will do that. And like the food just like left out. Sure. A lot of open air shrimp, but I’ve been to some really good ones too. But I’ve been to some really dramatically bad ones too. But like I am in Mexico taking a tortilla making class, and they’re asking people what they know about tortillas. And Julia had to kind of poke me and go like, don’t say it. Don’t do it. Don’t do it. And then I did, I started talking about the miracle of n Tamal 10,000 years ago. Um, but the, the person there said something that I had to stop myself from jumping in on where they said. And you know, burritos and nachos, those aren’t Mexican. Those are American. Mm. Nachos were literally invented by Chef Ignacio Ayala in. Again, the state of ela, uh, in Piera Negras, which is in Mexico. You’re talking, you’re talking about the individual nachos. Yeah. Yeah. The, the first recipe for nachos ever was just melted cheese and jalapenos on like whole tostadas that were then baked. Right. But that was literally invented in Mexico. Right. And the burrito, a lot of people say, is an American invention. Maybe a lot of the burritos that we know of, like the, say the Chipotle burrito, right? Mm-hmm. Which is based on the mission style burrito in San Francisco. That might be true, which is delicious. But I believe burritos were invented likely in the city of Juarez. Okay. In Mexico. But that got me thinking Juarez. Right. If you look at a map, ’cause I know y’all are looking at a map of Mexico right now. I haven’t looked at a map of Mexico in a long time. I haven’t looked at a map period in a long time. Well, if I, if I, as you’ve heard of the, uh, city of Juarez, right? I don’t know what, what like municipality or like part of Mexico it’s in Well, that’s what I was gonna ask, like where would you guess Juarez is? I don’t know, probably somewhere in the middle next to Oaxaca. Juarez is literally on the border. There you go. Of the United States. There you go. In northern Mexico, I believe. The state of Chihuahua maybe. Okay. Um, it goes like Sonora Chihuahua. Anyways, but it, it’s right. Your chair is so squeaky today. Why is your chair so squeaky? Why you blaming me? Why do you think I have answers for this? I just sat in the chair and why are you sitting so low? I don’t know. I just showed up in the chair. I was here, Maggie. He looks wrong to me. Aw, you look lower. Oh, lower. That’s worse. Does that feel better? Yeah. Now you’re more like where you typically are. Thank. Thank you. You weren’t where you were supposed to be. Thank for fixing that. So somebody like from the Yucatan, a Mexican person, the culture of. Juarez, okay. Right. Is probably very, very, very different. And I’m sure it is. So to them, burritos might be American, even though they were technically invented in Mexico. Well, it’s just on on the border because it’s on the border of El Paso. Right, right. It’s on the border. So it’s like what you consider Mexican, what you consider American, which I believe is like fully endemic to this debate. Well, what about Tech Tex-Mex? That’s what I’m saying. What about the states where. You know, they were just Mexico when the burrito, when burritos were being Exactly, exactly. You know, even, even up to like, uh, how the immigration patterns ended up in Colorado. Fair. You know, this all makes sense to me, Josh. What is, what is your criteria for what a burrito is and what a wrap is? Because I have upsetting criteria for it. A burrito must be warm. A burrito must contain at least 90. Whenever you bite into a burrito, it needs to be at least 90% warm, warm things, 90% by volume or by, by mass. Um, arm vol don’t, don’t quiz me on this. Volume and mass similar. Uh, there sometimes can be volume. No, they’re almost opposite. But volume is by water displacement. You can see by water displacement. Yeah. And then mass is just like physical. Yeah, mass is weight. So I would say by volume, not including the tortilla. So it’s the innards of the tortilla need to be 90% warm. ’cause whenever I think about a burrito, uhhuh, the colds are normally veg. Yeah, like, like the tomato, the lettuce, and the sour cream. And the avocado. Cheese. Cheese can be cold. Cheese gets melted though. It should be melted, which is why I don’t like Chipotle burritos. I was gonna say, we’re all building up to something where we’re about to accuse Chipotle of not making burritos. Of making wraps, but, but they’re warm. That’s, it’s going, but they’re warm. They’re not. They’re warm. When’s the last time you’ve eaten a Chipotle burrito and it was warm? Well, we get it delivered all the time at work, so, well, that’s part of it. But even eating there. You know, I actually ordered a burrito from El Po Loco today, and they had a burrito section and a wrap section. Did you notice that today? No, I didn’t. They had two separate sections, and I’m convinced that the burritos are warmer. Well, like the majority of the ingredient. Okay. We won’t say 90%. How about we say 70% By by volume. The items in the burrito are by 70% going to be on the warmer side, albeit the, the rice or the carbs or the potatoes you put in there and the meat that you put in there. It’s, it’s 70% those ingredients, and then the rest is all the cold stuff. But once you, but once they’re all like in, in a coagulated mass in the burrito, it all becomes a little bit warmer than you would anticipate. I do generally agree with that dichotomy right there. Oh. And all the ingredients have to be, um, like, uh, like Latinx in origin? No, I think like Mexican majority of like, you know, Mexican ingredients. Is key, but then like does Chipotle ci cilantro, lemon rice count? I don’t, yeah, sure. Why not? I don’t know why not. Cilantro and lime are ingredients that are used a lot in Mexican cooking. Yeah. So putting them in rice would make sense, but also they do that in the Caribbean as well, so. That’s a fair point. I, they’re next to each other. They’re close. If you, if you took like the rice at Chipotle mm-hmm. I don’t get rice from Chipotle, but Okay. Humor me if you will. Majority people. That’s how Chipotle makes their money. If you look at my order today for my, if you don’t get rice from Chipotle, it’s just a soup. I. I, I don’t get, I get brown rice maybe sometimes. Oh, when you ask them to drain your beans. Well, I, yeah. See you dos right. Know things about me. I do. I listen a lot. I told you I drained the beans. Okay, continue. Sorry. I’m saying if you took Chipotle’s rice and you had it in just a clear bowl and you had like rices from multiple different cultures, uhhuh on a table. Right, because you know what Mexican rice looks like, right? Like the ro rojo, uh, like yeah, like ro roho, right? It’s, it’s like, you know, it’s, it’s fluffy, it’s brown. It’s generally cooked with a fat that kinda like seeps in there. It’s, uh, utterly delicious. Sure. Occasionally you’ll get some like peas and carrots kind of in there. Les? Is that how you say Peas? Uh, godo. Dules. It’s, I consider les more with like, uh, Caribbean. Spanish, yeah. Peruvian. I just like the word. Um. But anyways, like that’s distinctly different from even like a jollof, like another red rice. Okay. Right. But if you saw Chipotle’s rice sitting among a bunch of rices, I don’t know that I could look at that and be like, you know what? That’s Mexican. I would maybe think that that rice is actually like Indonesian. Same, right? Like, yeah. It’s like you’ve just steamed white rice. It’s gotten like an urban end ci, and I’m like, yeah, maybe they do that in a part of Indonesia that I’m not familiar with. I would, if I were to look at it, close my eyes and open it, and there’s a bowl of cilantro, lime rice from Chipotle. I might think that that’s Indonesia. I’m, and I know we’re like, we’re centralizing Mexican, the whole cuisines here. I know people in Mexico still just eat steamed white rice. Like everything. Yeah, of course. You know, but I’m saying like if you’re a Mexican restaurant serving Mexican rice, at least in America, our context is like that’s an orange flavorful rice. I’ll give you that. Yes. Right? Yes. And so if you consider that a Mexican ingredient, I don’t know. I think, I think when you look at it, when you look at the panoply of ingredients that are offered to you at the Chipotle buffet, you would, you would, um, collect all the information, all the data, and it would lead you to believe that it is Mexican influence at least. Yeah. You had their new, uh. Po Con Chipotle. Yeah, it’s all right. Yeah. That it’s all right. I got a, a bowl of Chipotle recently. Mm-hmm. With white rice and no beans. ’cause I didn’t wanna fart on camera that day. Mm-hmm. I was having dum truffles. I’m always farting on camera. And I got the honey Chipotle chicken and I tasted it and I was like. This is Panda Express. Yes, it is. There’s nothing, it was just sugary sweet chicken, sugary sweet on steamed white rice. I was like, this is panda more than Chipotle. They’re stray from their, their mexicanness. It was founded by a white guy named Steve from Colorado. I, I understand all of those things, but again, I don’t think Chipotle is like the monolith with which we should base this conversation on. They are selling the most burritos of any single entity in history. I get it. Which is crazy. I understand. That understand, but imagine, do you know what I think of whenever I think of a burrito or a wrap? I think about when I’m at the pool. Okay. When I’m at the pool, like a community pool, and then there’s like a little shack that gives you like, like foods. There’s like ice cream and like tuna salads and stuff. Like a hot dog or like a hot dog shirt, like a hot dog. And whenever I think about it, I think about the times whenever I would order a wrap and it would be this. Crazy. Like either a roasted red pepper wrap or like a spinach wrap with God knows what is in there. Like a Chinese chicken salad mix just wrapped up and put in that green tortilla in front of me whenever I’m swimming. So I don’t know. There’s something about the tortillas that are used to, because normally whenever I think about burritos, I think about Flo flour tortillas. Yeah. But whenever I’m thinking of a rap, I’m thinking of. A flour tortilla, a whole wheat tor tortilla. Those roasted red pepper ones. Those weird. Which are all flour tortillas. Yes. But they’ve been adulterated in some way. They, but but still like that abnormal red Yeah, and green and like random yellows. They’re so abnormal to me. And the filling is typically not Mexican inspired. Mm-hmm. And then I just look at it and I’m like, that’s a wrap. But the way that they roll it, and to the untrained eye, I would also say, damn, maybe that’s a burrito. I wanna go back to El play logo. Go back what you’re saying. I’m looking at the el now. You saw what I said? You said what I saw. I, I’m seeing what you’re, see, I’m saying what you’re saying. So El Po Loco is, it is my favorite fast food restaurant. He really loves El Lo history. We’re getting here for lunch today. I’m so excited. New mango ha are taken. Fantastic. Um, but they are a, a legitimate Mexican fast food chain. They started in Mexico and then their first, uh, branch in America was on Alvarado Street in Los Angeles. Sick, like El Po Loko, it’s, it’s traditional Poeo al carbon. Um, that’s why they make tamales and like, I think they do like SLE every year too. Who does El Loko? They make pozole, they can make PO now. Yeah. So el loca is like actually inauthentic. They, they’re playing more to an American audience now, but they have something called a citrus avocado. Fresca wrap one. My dad, when he was like really, really poor, would eat three cheesy bean and rice burritos every day. The BCRs, the BCR, uh, I think they trademarked the BCR. They should the, the bean cheese rice burrito. It’s great. It’s filling. So they have like proper burritos there. Right. But this is the citrus avocado fresca wrap. Right. This is a new limited time menu. Uh, menu item. So, uh, the citrus, avocado, fresca wrap combines juicy citrus, marinated chicken breast. Mm-hmm. They use Mexican spices on the chicken. Mm-hmm. Creamy avocado slices. Avocado is, uh, comes from a nawat word for testicle. Mm-hmm. And salsa fresca, all with a subtle kick of spice, avocado, salsa, fresca, or pico de gao and grilled meat. That’s my favorite burrito of all time. Right. That’s like a San Diego style asada burrito. Okay. However, the kicker here, Nicole. Mm-hmm. What do you think this is wrapped in? I’m going to guess, I’m gonna guess and say a whole wheat burrito, a whole wheat tor, tortilla tortilla, dea and ro, there you go. That is like, that’s, that’s telling, maybe that’s not the only thing that differentiates a rat from a burrito. Mm-hmm. But that is definitely one thing. I, I agree. I think, I think the fact that it’s wrapped in something other than just a flo tortilla is one small part of the equation. That’s, that’s very bizarre. Yes, it is weird. ’cause this, this thing in another world, it’s ized. It’s just anglicized. A wrap is just an anglicized burrito. I, I agree with that. In general, well, maybe even. Okay. I would say anglicized, but also Jude Ju Christo fascist burrito. Oph fascia die. No. Um, so many of the world’s best foods mm-hmm. Are wraps right. I love, like it’s my favorite thing to, to eat. You know? You get, uh, yeah, like donair, you know, that’s a wrap. Collaborate. Do you consider a shahar? You donut? A Turkish donair. You consider that a wrap? I, I don’t have a lot of, I actually have almost no basis of knowledge for Turkish food. I just went to Donair for some reason. Oh. We have like no Turkish food in Los Angeles. Need to, we need to take you to Germany. You need to go eat Turkish donair in Germany. I love how you’re like, you need to eat Turkish food. We’re going to Germany because they have the best tur I They may have like invented Donair as we know it. Yeah, literally. I literally went to Germany and Turkey and I literally went and it was the same trip and the Turkish food that I ate in Germany, like the late night donor was. Miles better than what I had in Turkey. I’m talking about late night donor though. I’ll never forget my dad telling me. ’cause he used to fly for free. Mm-hmm. Uh, because he worked for the airlines, right? And so he ended up like in Rome with a cab driver. And he said, Hey, where do I get the best pizza? And the guy goes, New York seat. But, um, that’s incredible. Uh, what was the, oh, wraps. Wraps around the world. Um, think of like a, a, a shawarma wrap that you might get right. Think about Mia. Mia Shawarma. Right. They’re taking a, a flatbread. It’s hardly lemon. Very similar to a tortilla. I believe. It’s yeasted, but it it’s flat and they’re wrapped. They’re taking garlic bread. They’re putting chicken in there. They’re wrapped. That’s like, you still can see it. You can still see it. Well, you can still see it. Well, whenever they wrap it, they like, you can see it. Oh, you leave it open. Whenever. Okay, so my association with burrito is the fully encapsulated rolled and then Sure. And then, and then rolled in some sort of like protective layer of paper or foil that you remove. That can’t be endemic to burrito hood though. The foil? Yeah. What are you talking? The foil. Okay. I’m just saying for ease. For the ease of, of the traveler. It’s, it’s the closing of the burrito and it’s the rolling of the burrito. So in that makes it a burrito. ’cause what you’re trying to say right now is that a shawarma is in the burrito family. And I don’t agree with that because a shawarma is typically wrapped or Hiro Uhhuh is wrapped in, in almost like a, like a chalupa way. It’s like, it’s like you can still see the fill. So like, it’s like, it’s like. A flower arrangement, right? So whenever like you go buy flowers from Bristol Farms, your wife, I’ve never done that in my life, but go ahead. You’ve never bought flowers for your wife? I’ve bought flowers, but I get like I’m kick your ass. The first time In five years of podcasting, Nicole has really threatened me with physical violence. I’ve gotten her flowers. I go to like Whole Foods. I don’t know. I live next to it. You go to Whole Foods and then what do you do? So they, so they wrap it in the back. I scratch off the price tag with my keys. Smart. Smart. But they wrap it in the back, right? Uhhuh. And then on the inside is this beautiful bouquet of flowers. Yeah. That wrapping style is the same wrapping style of a schwar. I see what you’re saying. You’re saying it’s almost like conical in a way. It’s conical, not, not me and Mia Shawarma. It’s just geo Jordanian style shawarma. It’s very, very tight. It is open at the end. It’s not fully sealed. Okay. But it’s like it is a very tight tube of bread and grilled meat. I understand that. And then they griddle it at the end and then they griddle at the end. Okay. They like kiss, they kiss the end of it on the plate. Okay. And we also know, you can tell the people about tacos Abe as well just ’cause it was cooked on a trompo or whatever. Yeah. And then so, so there’s a lot of cross-breeding between these foods. And I agree with you. Every culture figured out that rapping John, John Bing in China is Sure. Yes. In the rap family. I agree it is. So when we talk about an Anglicized burrito, I think the wrap is a large umbrella, could also be very inclusive to world cultures. So you think wrap is the overarching term with which all of these foods should be compared to that is so anglicized what the Yeah, it’s anglicized is we live, we, you know it’s Right. English is, we are not the national language, but it’s so, but you know, we, I speak it. It’s the only language I speak. I’m gonna teach you more languages. I don’t know Chinese, if I knew a Chinese term for that. I know, I know. I’m just, I could call it that. I’m just trying to think like in the ve would you consider it a Venn diagram? Almost would. So we’re we’re, oh, so So we’re doing an umbrella. Yeah. Yeah. But maybe we need to change it to Venn diagram. Maybe it needs to be like burrito wrap, shwarma hiro jumping and like saik sabi on lavage. Afil a filled, well, I was thinking about a fil pita Alfa la lo lafa. The way that it’s rolled, that is more burrito like. That’s what I’m saying. So, okay, so if we, um, if we have, we, can we write, can we draw this we chart? Yeah. Yeah. Can a whiteboard? Can, can we get a piece of paper? Need a whiteboard? And can we get like pens? Do you have pens? Whiteboard. Maggie, we need, we’re, we’re too dumb to do this. Thank you so much. We’re not dumb. I’m also in, in water. Maggie, the burritos are not closed. Water is, you like me to be the secretary. Would you like to me to, to annotate what you’re saying? That’d be really nice. Uh, well, no, no. I’d like to draw you talk in water is the burrito is not closed. Talk. Okay. So at the top, I think. We have do it. Uh, vertical orientation, uh, portrait at the top. I, I would say there could be an overarching umbrella called wrap. So you wanna do umbrella? You wanna do an umbrella with a Venn diagram? I, let’s explain it. No, no, no. I think no Venn diagram. I think we go with umbrella style. Do a Venn diagram. Draw a Venn diagram. If you don’t want me to draw it, tell me you don’t want me to draw. So when water has a burrito is not closed, a lot of people say like, well, a burrito is closed and a taco is not. So obviously you can have a taco and a large flour tortilla, but if it’s rolled, people think it’s not a burrito. That’s not true. A burrito is a regional term for a taco. God dang it. That’s not the umbrella that I meant. I just meant like a line coming down, like rap at the top. Like, and then you have, I drew an umbrella backwards. Like that was actually really impressive. That’s pretty, I thought it was like a Dr. Seuss character that you drew. You know what, I was on the other side of Mexico, right? Oh, it was Sure. Me. I was in Baha, California and they had something on a menu called L Soup. El and El. What is, what is El for them? Was a big ass flour tortilla that was filled with beans and meat and delicious things. This is that California’s a burrito, well we would call it a burrito in Baja, California where we were, they called it a super burrito and then a burrito for them was filled with white people ingredients. Oh. So for them, that’s crazy. A burrito must have been something that they associate with America. So literally like I ordered a burrito and it was like. L iceberg lettuce, thousand island tomato and lunch meat ham. Pretty good if we’re being honest. But they called that a burrito. That’s so, and then at actual like restaurants where they were making what I call a burrito, they called it a super boro. Not only that, I’ve been to a food truck, um, that does a, um, Cuerto Vallarta style food. Okay. So like another, like far vartas. East Coast, right? I, I don’t yuan Well, no. Isn’t, isn’t Can Cancun is East Coast. Yeah. Megan, look at where Puer Vallarta is. Yes, it is. It’s next to Cancun. I’ve been, I’ve been to those places. Yeah. So that’s also like, Hmm. No way. Zoom out Jalisco. Oh no. Puerto Erta is, is next to us. No, so Puerto Vallarta is, it’s, it’s West coast. Uh, Mexico, but it’s a lot farther south. So I went to a restaurant that did, uh, Puerto Verto style food, Uhhuh, and they called it ata. For them. Oh, feminization. Feminization. And so for them, a Tita was a big ass flower tortilla that was filled. This is some of the most delicious food I’ve ever had in my life. Mm-hmm. It was at a food truck in Moreno Valley. Incredible. Down, down, far in the desert. Um, but it was filled with like, um, uh, Hamon Del Mar, the smoked Marlin. Sure. Uh, it was filled with. Fried shrimp. Yum. It was filled with crema Chipotle mayonnaise and ques Oaxaca. And it was So it was a seafood burrito called a burrito? Correct. But that’s what they call burritos. At least these people claim, ’cause I was chatting with ’em. Am I the only one who gets the joke? What? It’s a seafood burrito. Feminized as burrito. Yeah. But why would it feminize? ’cause it’s seafood. You know that joke? Oh no. Hello? Hello. Good morning, ladies. No, that’s not the joke. There’s no way that that’s what they’re going through. Why is it called a burrito? I just, I don’t know. That’s in regional terms. Why’s called a super bur? I don’t think they’re talking about, I don’t think they’re talking about that. Maggie. You know the joke? Yes. She gets it. No. Okay. So we’ll probably have to talk about it after. ’cause last time I talked about this joke, I. I, he got kenel just a little. I got a lot of people telling me that that’s both ableist and misogynist and I’m like, it’s not me birth with it’s afroman. Right. I don’t know. Isn’t that Afroman? I don’t know. Yeah. It’s afroman. It’s not me and Afroman can do it. No. Wrong. I think the decide saying rap for the past minutes. Give me the thing. You talk to them about stuff. Josh, tell ’em about the origin of the word burrito, if you don’t mind. Yeah, so there’s, there’s like an uh. You could do both two things at one time. There’s, you’re not Gerald Ford. Sit down. What, what’s that reference? He couldn’t, uh, walk and chew gum at the same time. I, I think that was probably like a weird campaign propaganda. Oh, really? Oh, you know, um, well, come on. How about you do some good campaign propaganda when you run for president? I’m, I’m trying, hold on. I’m trying to, I think Josh should make a good president. Does anybody else think that? I’m trying, like Josh, there’s a burrito. I don’t know. I don’t know enough. I don’t know how to do stuff. Give it to me. But I’m trying to say you is wrap the umbrella term and then burrito is underneath that. And then what subsets of burrito do we have? Like a Sonoran style burrito, right. Have you ever had, this is another spot in Moreno Valley until I really had a time in Moreno Valley. I can tell, but, but there was a Sonoran style restaurant that they made this burrito that’s like two and a half feet long using three tortillas and they wrap the entire thing in bacon and then they grill off the bacon so it fuses two the tortilla Cheeto. It? No, there’s like a whole tortilla on it. It’s not keto. Adding bacon to stuff doesn’t make it keto. Nicole, I don’t know if you, is that what you think keto is? You just add bacon to things? No, I didn’t hear the tortilla I was writing. It was hard for me to concentrate and do both. Josh, how do you feel about the chicken Caesar salad boom. And the and and how it coincides with the chicken Caesar salad wrap. Boom. Chicken Caesar salad. Boom. I think it speaks to the anti Intellectualization of America. People say that it has to do with comfort food. We saw this in the pandemic. Mm-hmm. Um, any restaurant that opened after the pandemic, it either has to be pizza, steak, uh, pasta, mac and cheese, fried chicken sandwiches or smash burgers. Mm-hmm. Mm-hmm. And chicken seed salad falls within that easily recognizable sort of meme foods. Okay. You know, and it’s a delicious salad. I’m not saying it’s not delicious, but I think the ability for anybody to. Think beyond mimetic recognition of a single food is really holding us back as a culture. Um, and that’s all I have to say about that. I love a good chicken Caesar salad wrap. Don’t call it a burrito though. Okay. Josh, I helped you out a little bit. So over here we have, we have the wraps, Caesar salad’s, Mexican. Oh. Oh man. Oh, and if it’s 80% hot chicken in there, oh man, Josh, which is likely not Oh man. But does that then make it a burrito? Is it, we discussed this, I don’t actually think Caesar Caesar salad was invented in Mexico, but kind of like what we’re talking about with a border town and nachos, and now it’s. Kinda an Italian American thing. What, what do you got here, Nicole? I, I don’t know. I’m really upset that you brought that up. ’cause now it, my, my list doesn’t make sense, but it’s okay. So we have a wrap, right? We have, we have a big old wrap at the top of the list, which is where everything else is compared to. So we have burritos, we have la, we have shawarma. We’ll just say a shwarma wrap. We’ll say that. Just a shwarma. And then Ian. Ian bing. And then we have a chicken caesar salad. And then we have lettuce wraps over here. All right, so without the burrito, you don’t have the Sonora si style burrito, and without that you don’t have the co convergence of the chicken Caesar salad burrito. Uh, I can’t speak the chicken Caesar salad wrap. Coming in and meeting together at the southwest wrap area. Now you’ve had a Southwest wrap before, haven’t you? With like Chipotle mayo and stuff? Yeah, sometimes there’ll be like little nubbins of corn and black beans in there. Like a corn black bean salsa. Yeah. Yeah, yeah. So that’s what constitutes a Southwest wrap. Interesting. And I would not consider, I consider it a convergence. A convergence if you will, of a wrap and a burrito. A singularity point of wrap, play. Yes, yes, yes. Because it is cold most of the time. It is cold chicken going into the Caesar, oh my god, God, I hate this. And then you have your shawarma, which I believe is a standalone I, for the sake of this conversation, you know what, actually, I think shawarma shouldn’t even be on this list. Why, why not? I, when I, when I say like it is a wrap, I’m not saying like it should be listed on a menu as wraps, even though. Frankly, you go to some Middle Eastern restaurants and are, I’m thinking about Crimson. They have a whole section for wraps, right. That’s just like a la a shawarma. I put a question mark next to Shawarma because it’s just one big question mark. ’cause what is even shawarma? That’s a great point. But shawarma, as kma refers to just the meat. But if you go like, get a shawarma, it’s like people in London saying get a kebab. They still, and they generally mean something that is wrapped in bread that you can eat. Right, right, right. You know, so I’m, I’m simply saying if you are, if I’m trying to explain to a friend who knows nothing about food, knows nothing about the world mm-hmm. Maybe they’ve been hit in the head recently. They’re concussed. They’re concussed, they’re concussed. And I’m saying, let’s go get a shwarma. And they go, what is it? And I’m like, well, so it’s got this, it’s called like sang bread, not sag. No. What’s it called? What’s the Jordanian bread LA. Is it LA whole? I don’t know, actually. I’m like trying to describe. It’s like a flat bread and then you shave the meat into it and there’s a garlic sauce. It’s called tomb. Mm-hmm. And then they go, I don’t understand. And I go, eh, it is like, it’s like a wrap. It’s like a wrap. It’s a thing wrapped in bread. It’s a hot wrap. I would say It’s a hot wrap. How do you feel about people that say like, rap versus hot wrap? What’s a, what’s a frigging hot wrap? Why are you getting so mad at me? Hot wrap. Sounds like a hot wrap. Sounds like a spa treatment. Hey, see you at the hot wrap tonight maybe. Um, and then I wrote lettuce wraps. Because lettuce wraps are still valid. You know? You ever been to, oh my God, have you ever been to Jimmy John’s? And they do the lettuce wrap thingy? Ma jiggy. If I ever have to end up at a Jimmy John’s eating a lettuce wrap, I will assume something horrible has gone on in my life. You’ve given up on everything. I’ve absolutely capitulated to the demands of life, and I’ve lost the war. Well on that subject, I would rather go to a seven 11 and get just like taquitos off the roller than get a lettuce wrap. Really, I, I don’t mind a Jimmy John’s sandwich, but if I’m getting a lettuce wrap, there’s also like the collared green wraps that they’re selling now at the healthy stores, I think that’s pretty up upsetting. That falls into lettuce wrap. But also I went ahead and wrote pinwheels, you know, the little, so without the wrap. Yeah. And you cut it in pieces. It’s a pinwheel. Things you see on mommy blogs all the time. Yeah. Yeah, I agree with that. They are, they are derivative of wraps. I, I would agree. I think rap is a, a, uh, over overarching category, but I will say it’s a little bit upsetting because of the connotations of wraps because I think it was. Really carb phobic white ladies that popularize them. Mm. You know what I mean? Which is weird because wouldn’t the carbs in a whole wheat or a whole wheat tortilla be the same, but it’s like thinner than bread and frankly, tortillas do generally have less carbs. Like per, if you were to make a, an equivalently sized sandwich or a wrap mm-hmm. The wrap is likely going to have less carbs. It’s not all the time True. But the fact that it is so thin Right, really does generally decrease the amount I get that I think. Right. How many people do you know that would order a wrap over a sandwich because they think it’s healthier? Nine outta 10 people. Nine outta 10 people. You know? I think they’re wrong though. And I attribute car phobia to mostly white ladies. I know it affects everybody. This is white ladies. Everybody has a little bit of car phia. I don’t mean to blame women for this problem. I’m part of it. And then there’s also John being here for some reason. Well, I wanted to see how far we could take, ’cause John Bing, it’s like a Chinese, you know, sort of like a egg crepe that often has filling or a Taiwanese beef roll. A Taiwanese beef roll, which Taiwanese beef roll, which we’re not we’re, which is, we’re leaving mainland China is We’re going to Taiwan, which is a country. Oh my God. Oh my God. We’re talking about a beef wrap. Oh my God, Josh, you’re so smart because, did I tie it all together? No, no, no. Beef roll. Not beef. Beef roll. Well, the Ian being, let’s just go ahead and do it over here is related to the. Taiwanese beef roll, which is related to pinwheels that your mom makes you, you put in your lunchbox. Oh my God. I love making lists. I need to work on my handwriting though. So what have we just, Josh, I think we need to answer the question is a burrito. A wrap is a wrap of burrito. Tell the people what you really feel. I think it would be perfectly appropriate to use rap as an overarching category, but use it with a lowercase w, not in a way where. Somebody would say, let’s get burritos you. That’s just a Mexican wrap. No, don’t do that. But understand that there are several foods around the world that are wrapped in a flatbread and thus share some phenotypical similarities. Mm-hmm. And the biggest similarities that I love to put all of them in my mouth. Um, however, burritos have a much longer and more complicated history than that. Also, we didn’t get into it, but the story about why they’re called burritos, where there was like one salesman in Chihuahua who would ride them around on a donkey. I think his name was Juan Mendez. Um, and called him burritos ’cause he was on a boro. I think that’s been pretty well debunked. Mm-hmm. Um, disappointing. Yeah. Right. Um, however, uh, yeah, I don’t know man. Go eat a burrito is probably a rep. All right, Nicole, you’ve heard of what you and I to say. Now it’s time to find out what other wacky opinions are rattling out there in the universe. Time for the segment we call opinions. I like casserole. I make fire up. That first hot take. Hey, this is Spencer. I’m a dentist in Georgia. You’re probably thinking, wow, he has such a silky, luscious voice. He really does. That’s really only because the pollen outside is raining down like sulfur from the pits of hell. I heard it’s been a really bad pollen here. My food opinion is that people need to stop calling food like names after something that it’s clearly not. Even close to, what do you mean? Like, I really hate when people say this is cauliflower, mac and cheese. Oh, and it’s just cauliflower with cheese. It’s a, that’s a ton. That’s not similar to mac and cheese at all. That’s a ton. Just call it something else. Ton. Tell me what you guys think. Are there any other foods that you just really don’t like the name of? All right. Bye-Bye. So many Byebye. So many. One. Silky smooth voice. Two. Nothing comes. Thank you for your services as a dentist. Nothing comes to, I love dentists. I got a lot of dentist friends. Nothing comes to mind. Oh, this was really, really big. And one, the cauliflower mac and cheese thing. I remember when people were making quote cauliflower mashed potatoes. Oh, yeah, yeah, yeah. And, and that was just, at least mac and cheese has several ingredients, right? Okay. Cheese sauce. There’s cheese in it’s macaroni. Okay. So if you were to make like a cheese sauce and put bits of cauliflower in there instead of macaroni and call it cauliflower mac and cheese, it’s still pretty inaccurate and a little bit infuriating, right? But like a potato is the name of something that grows from the ground. Yes. So when you’re calling something cauliflower potatoes, is that like vegan chicken wings? Like a little bit, but at least that like serves a purpose. Buffalo cauliflower, you know what I mean? Like. This like buffalo cauliflower. Makes sense. Buffalo is just a style of sauce you put on cauliflower. Okay. But the cauliflower mashed potatoes thing, it cheese, but is it mac and cheese? Just, isn’t that a sauce? Yeah. I suppose that’s why I’m saying this isn’t cau cauliflower. Okay. Okay. Cauliflower mashed potatoes for something that’s annoying was like crazy to me because a potato is something that grows in the ground. Cauliflower is something that grows in the ground. What you’ve made is mashed cauliflower, not cauliflower, mashed potatoes, just cauliflower mash, and it’s delicious. Right? And again. Like all this just springs from carb phobia. ’cause people think that potatoes aren’t good for you. I actually think potatoes are like very, very, very good for you. I think potatoes are the most nutrient dense or something like that. I think sweet potatoes are more dense than white potatoes. But there was like a war against white potatoes where they tried to get people on, um, they tried to pass legislation. It may have been passed where you couldn’t buy white potatoes on food stamps. Oh. And there was actually a potato farmer. Why? Who I think owned because they said it wasn’t nutritionally dense enough. It was deficient. I screwed up. Um, and. I think it was a potato farmer who was like, I’m only gonna eat potatoes for a year to show you that I can do it. And he did. Uh, but a lot of this is, yeah, carb phobic type of stuff, trying to make stuff healthier, less filled with carbs. ’cause you’re obviously not that worried about health if you’re still making mac and cheese with it. But the thing is, I just love vegetables. Right? Hmm. Like I love Sure. Mashed cauliflower, especially if you’re serving it with. Say something like a super rich braised short rib yu and like rich creamy mashed potatoes are gonna be like kind of rich on rich. Mm-hmm. You know, something a little bit lighter. Mm-hmm. A nice cauliflower puree. Especially you roast that cauliflower before it’s incredible. Or parsnip Puree. Parsnip. Yeah. Puree something else, man. Um, but this was happening a lot with like the Pinterest ass food blogs mm-hmm. In the two thousands. Good times avocado pudding. The food chia pudding, the food styling on those, I still, I love so much. They’re so, the aesthetic is incredible. They’re perfectly imperfect. I know. You know what I mean? But yeah. I remember people making like avocado chocolate pudding. Sure. Where they just blend avocado with like. Almond milk, cocoa powder, and like a date. Right. You know, and it’s like, I remember, well, no, A pudding in America is like a, a starch and dairy. Well, we could talk about puddings all day, every day. Yeah. What they mean to different people. But then there’s stuff like a cauliflower steak. Right. I like that. I love it too. I think it’s fun. I think it’s fun too. I don’t know, Greg, the dentist, I don’t agree with you. I think where is your whimsy? Where is your, your free, it’s like, it’s like it’s too stifling almost. Sure. I feel like in order to, for people to relate, I think we have to, we have to add these like, uh, like footnotes, you know? Yeah. Ultimately, language is merely a tool to communicate ideas, right? Right. So if you’re trying to tell somebody, I have made a spoonable sweet, chocolatey, creamy thing. Which we would call pudding, but I’ve made it out out of avocados. It like does seem perfectly reasonable to call it chocolate hummus. Avocado pudding. Yeah. Chocolate hummus. I thought I like dessert. Hummus, man. I know. It was crazy. Dessert, hummus, and maybe disrespectful, but I love it. The MENA community was in shambles, the MENA community. I love that. Yes. I love, I mean, it’s okay, I understand it. I’ve had it maybe like once or twice, but I’m not gonna actively look for. Dessert hummus. Yeah. But like blending chickpeas, I mean, it, it ultimately at that point becomes like a, a, a Japanese or Chinese like bean paste based dessert, you know? There you go. Just blended chick go. It’s like a zuki piece. Uh, zuki beans. Uh, so I see where your frustration comes from, but I think it’s whack. But ultimately I think you have to swallow that given Greg and the dentist, you know, I understand that this is merely how we use language as a tool. We need to do it this way despite, there’s no macaroni in that. Macaroni and cheese. Hello, Josh and Nicole. Hi, my name is Abby. I’m from the Central Valley. I’m talking right now. Central Valley is really nerve wracking ’cause I don’t know if I have more than one shot at this. Um, but something that I do at every single salad bar that I go to. Um, if they have jello, uh, it doesn’t matter if it’s the kind of jello that has like that pudding stuff mixed in with it, but it does have to be that red cherry jello. Mm. I get a plate of that and I top it with a bunch of sunflower seeds and it is the most delicious combination. Oh wow. Thank you. This is so much, this is so salad bar. This is, this is only things that you could achieve at a salad bar, and I love it. I love sunflower seeds. I’m a big sun butter advocate. I love sun butter so much, and I love sunflower seeds. I just eat ’em by the handful, the unsheltered ones because you know, I don’t. I don’t like spit out the seed. Yeah. Yeah. We covered this a few pods ago. So I just love this so much and I think it’s, I, it’s, I can taste it. I close my eyes and I can taste it and I love it. Um, getting weird with jello, getting weird with jello. That’s a quintessential salad bar experience. Right. I’m, I’m not at the salad bar to make a nice r romaine and radish and canned olive salad. No, no, no. I’m there to get freaky with the jello. I’m here to get freaky with the jello too. I’m putting like jello, raisins, vanilla ice cream, mashing it into a s slur, little paste, chewing on the raisins. That’s what I’m there for. I miss my mom’s jello man. She used to make the best Jello. Great. Great little like, uh, speaking of carb phobia. Mm-hmm. Like kind the body. Little bodybuilder hack. Poor mom. She really tried her best. It’s wonderful. Sugar free jello. Was she doing the sugar free jello? I don’t remember. I just remember it being good. Oh, love. So you take sugar free jello and you just put a bunch of like, uh, fruits in there. Pomegranate seeds, man. Yep. Mm-hmm. Oh my god. You know, I’m gonna ask her to make it for me. And I’ll report back because let me tell you, my mom’s jello bunts, they were, they were perfect. Every time your mom was whipping Jello molds out. She made jello bunts. Dude, that’s awesome. With, with pomegranates, all, they would never, they would never s sink to the bottom. She was smart. She would lay the first layer down and then she would wait, and then she would do another layer with the pomegranate seed, so it look like they were floating. Very aesthetically bring back Jello desserts. Man, I’m, I’m a huge fan of all gelatin based desserts from like vie Vietnam to Mexico to the Philippines. Oh my God. Mexican, like Mosaic gel Latina. Mm-hmm. Mm-hmm. Oh my god. Me and my mom used to go to Northgate Market and we would get the little individuals of it and just sit in the car and eat. There’s a Filipino dessert that’s called Cathedral, cathedral window. Have you ever seen this? That’s literally look up Mosaic. Gel. Look up Gel Demco. It’s the same thing. God, I love it. Gel de same exact thing. Oh my God. Is wait. Literally the same thing I told you? Yeah. Oh, that’s so funny. That’s probably Spanish influence. Yeah, yeah, yeah. I bet. Cathedral Catholic is it? Cathedrals are Catholic. They’re Catholic, yeah. Philippines, Mexico. But for some reason, Catholic God insists that you eat multi-colored, geometric shaped because you can’t have fun with like premarital stuff, so you have to eat colorful jello. So you make up for it. We gotta do hand stuff and jello, no sex. That’s all we get. Hey Josh, Nicole. Longtime fan. First time caller. Smash. That like button hit the bell to be notified. That’s right. Scribe really helps to channel out. That’s right. Thanks. We smashing your like button. My top take is that coriander, ground coriander. Uhhuh is the best spice. Oh, and it’s not even close. Yeah. Everything else pales in comparison. No one else talks about that. Let the content keep it up already on. Party on. Party on with your coriander. Hell yeah. Incredible take. Incredible take. Not a lot of people eat coriander seeds. No. Start doing it. Put it in If you’re gonna use cumin, yes. Put a little bit of coriander, it’ll set it apart. Use coriander as your, like base spice for most things, like cor over pepper. I’m telling, well, I’m telling people to introduce it in a, in a, in a, in a more Cuban coriander. That’s, that’s a great, yeah. Um, one of my favorite uses of fresh toasted cumin coriander. I, in fact, I stopped buying, uh, ground cumin and coriander. And the pepper as well. But I’m like, anytime I’m using those spices, I’m toasting it fresh and I’m grinding it fresh because it makes in a morar and pest hole in a mortar and pestle. I also have a spice grinder that I can get pretty coarse. Good. But like you do a fresh toasted coriander coarsely ground. Mm. With cumin. And my favorite application on it is on a, like, I think, I believe a Lebanese potato dish called Batta Hara. Oh, I love batta Hara. Oh my God. You just, you, you fry the hell outta potatoes. I, I like. Oil ’em batter, ’em, double fry ’em, fresh lemon, cilantro, chilies, cumin, coriander. I love that. Toss it. And it’s just one of the best things in the entire world. Serve it with some sort of yogurt. Yogurt. Oh my God. Oh, fresh has of coriander. Great opinion. Also, one of the char spices under, yeah. Underrated. More people need to have coriander seeds in their cabinets. Get, leave it hole dude. Crunch through. Crunch through seeds. Some people don’t like that. Yeah. Grow up. Well, if people are down to eat everything. Bagel seasoning. That’s what I’m saying. Yeah, you know. You know what? Grow up. Grow up. Grow up. Eat whole seeds. Eat whole spices. Eat ’em. It is good. Bet you won’t. Maybe you should double mustard seeds. Double dog. Dare you though. I did. I made like a whole pink peppercorn sauce and I kind of boiled the pink peppercorns because they get softer. Not as soft as green peppercorn, but definitely softer than black pepper corn, uhhuh. And then I went to the gym after I ate a bunch of peppercorn sauce. Oh, I was burping up. Pepper. Oh. For a long time. I made a fish sauce caramel the other day and I put um, white pepper in it and I didn’t grind it fine enough. Fine enough. Yeah. White pepper’s. It was assertive. Yeah. It’s, it’s a quite assertive flavor. It was a sort they, but it was good. Hey, Molly here. Hey Molly. I love the name Molly from South Carolina am I call you malls and my opinion is that cornbread should not be sweet garlic. Southern cornbread is just cornmeal butter, milk salt, Josh. The whole shebang. Yeah. This is something, maybe you put some frozen corn curls in it. Okay. Maybe you put some cheddar cheese in it. Okay. But this store brought cornbread that almost tastes like cake Uhuh. Okay. That’s not it. Let me know what you guys think. I’ll tell you what I think. Thank you. You’re so welcome, Molly. I’ll tell you what I think. I don’t agree with you. I like my cornbread. Sweet. Mm. I love my cornbread. Sweet. I need it sweet. So much so that A little drizzling honey of honey on top of my already sweet cornbread. Makes it a better cornbread eating experience. This is one of those things that if you’re not from the south, if you’re like divorced in that culture, I am not from the south, and you eat like proper cornbread from the south, you go like. Boy that needs more sugar. Right. Because we, we grew up eating the cornbread that a lot of us grow up eating. If you’re not from the south, like Jiffy Box cornbread mix. Right. They’re using sugar as kind of like a cheap palliative to make it taste, uh, better. It’s, it’s like a corn cake at that point. Yeah. Not only that, I’ve been to some restaurants in la I think they’re cornbread. They’re putting like a ton of eggs in there as well. Mm. And like butter and like literally making it like a cake. And it’s a delight, but yeah. It ain’t like southern hot water cornbread. Yeah. I guess my, my cornbread, um, experiences are mostly from, what’s it called? Like the grocery store? Like Yeah, from like Kroger? Yeah. The corn muffins that have like the kind of corn syrup consistency to it. Yeah. But it is like very different from the context. My dad loves. Proper southern cornbread. My dad loves store pot. Ralph’s probably on sale. Cornbread. Yeah, that’s his, one of his with like a, he’s so cute with like a little like softened butter and like salt. That’s like his jam. Do you have any like regional foods like that, that you grew up with that they get sort of adulterated by a different culture and you’re like, listen, I get why you think that tastes better, but I don’t want it. Not right now. I need to think about it. I can’t give you like a yes. I’m trying to think. I can’t give you like a, like a true answer right now. I’d have to go deep into the recesses of my mind. I dunno. Is there like anything that like, uh, people keep doing this thing where they’re like griddling cheese on the outside of a burrito. Yeah, and I just like, I hate it. I love it. I hate it. Oh, I love it. I don’t want that burnt cheese flavor. Oh. With the ingredients inside of the burrito. You don’t like a grilled cheese burrito? No. What do you mean a grilled cheese burrito? That term’s been around for like two years. What? Taco Bell invented it. A grilled cheese burrito. You don’t like it? No, not at all. Okay. I, I want the outside my burrito to be a solid torque. Oh my God. Is a crunch wrap supreme a burrito? No burritos. Need to have some semblance of, of cylindrically. I believe that in my heart of hearts. Alright. Okay. Okay. All right, well, that’s about all the time we got for today. Thank you for listening to A Hotdog Is A Sandwich. We got new audio only episodes every Wednesday and a video version here on YouTube every Sunday. If you want to be featured on Opinions are like casserole, hit us up at 8 3 3 Dog Pod one. It’s the only phone number I’ve memorized since my own. I remember like some elementary school friends phone. Yeah, me too. But this is the first phone number. I don’t even have my husband’s number memorized. I don’t even know what Julia’s uh, area code is. Oh, that’s bad. You should probably know the area code, but like, yeah, I, this is the first number I’ve been able to memorize in like years. I’m very proud of that. If everybody, here’s what I think everybody should do. I know how podcast is over, but here’s what everybody should do. It’s fine. Yeah. Because dog pod one, like. We still remember roughly what, you know those letters correspond to. Yeah, we could all certainly spell words with our own numbers. You wanna see what ours is and then tell people and they can find out what her phone numbers are. No, that’s not what I’m saying. And then it can be really scary. Julia should, you know, maybe it’s like vagpol or something. You know, one time I saved a lady, one time I saved an old senile lady that somehow was in our garage at like 3:00 AM she like, was just posted in our garage and um, she gave me her phone number and it’s one five five Carol. Her number was area code and then 1 5 5 5 C-A-R-O-L or something like that. Funny, because her name was Carol. I love that. She got a vanity number. She got a vanity phone number. I’m like, everybody’s phone numbers, you should have words that you can spell and that’d be easier to remember. We can do that off camera later. And we come out with new YouTube videos all the time over on Mythical Kitchen. Please check those out, like subscribe, comment, hit that bell. Do whatever you want in life. Go eat a burrito. Bye.