@GaryAndShannon - Small Business Shout Out

Joseph Santos w/ L.A. Burritos joins Gary and Shannon to about his secret sauce!

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Episode Transcript

Speaker 1 (00:00):
Man, I just drove by La Breakfast Burritos this morning.
I was on the sixty. I was going westbound from
the six to so five. I was hungry, and I
had no idea La Breakfast Burritos was right there off
the sixty.

Speaker 2 (00:16):
You could have just waved to Jacob as you went by.

Speaker 3 (00:19):
I could have pulled over. I could have been there
in five minutes. I would have had a delicious breakfast
burrito for the rest of the way.

Speaker 1 (00:23):
There sitting in my car in the traffic, enjoying myself
with a breakfast burrito.

Speaker 4 (00:28):
Jacob Santos is the owner, this chef, the guy behind
La Breakfast Burritos, Open Saturdays and Sundays, eight to one,
food made to order from scratch. How do you get
into let's let's we'll talk about the burritos themselves here
just a second. You started in some pretty high end restaurants.

Speaker 3 (00:48):
I did.

Speaker 5 (00:48):
Yeah, yeah, man, yeah. My whole thing was like to
take the good food to the street, you know, yeah,
I did. I started on some pretty beautiful places, you know,
he did, and it countertop trade passes, you know, yes, chef,
no chef.

Speaker 3 (01:04):
Do you like that show? What's it? The Bear? Do
you watch that show. No, it's very when you say
yes chef, no chef.

Speaker 1 (01:11):
That's like it's a show about a guy who works
in those kinds of places and then he goes back
home and he opens up like a sandwich place.

Speaker 3 (01:19):
With his with his brother. Is it Philadelphia or Chicago? Chicago?

Speaker 2 (01:24):
Chicago beautiful, beautiful food town and.

Speaker 1 (01:27):
Kind of brings like that kind of discipline to you know,
more street food.

Speaker 5 (01:33):
It's absolutely real. I've never seen the show, but it
sounds like it's a.

Speaker 3 (01:36):
You would like it, but it'd give you a lot
of stress.

Speaker 1 (01:38):
It'll give you a lot of stress from what I've
heard from like chefs.

Speaker 2 (01:42):
And I probably couldn't watch it. It's about what I
do every day.

Speaker 4 (01:48):
Okay, So Draco Central, Belmont, Westwood, the Polo Lounge, Nick
and Stuff, steak Out, all of these places that you've worked.

Speaker 3 (01:55):
I like Drago, but it's wildly overpriced.

Speaker 4 (01:57):
Absolutely so good ta take me from that to I'm
gonna do breakfast spur, I'm gonna do burritos.

Speaker 2 (02:06):
Thing that was like ten years ago.

Speaker 5 (02:08):
Yeah yeah yeah, but so like yeah, so I was
working in Drogo and then yeah, I just had to
make more money because back then it was either you
learn or you get paid, right, So it's like I.

Speaker 2 (02:23):
Learned a lot of things. That's a gamble.

Speaker 4 (02:24):
I mean yeah, even at a place like La where
you're going there's a lot of people obviously who who
would want food to go out on your own like that.

Speaker 5 (02:33):
Yeah, yeah, yeah, But sometimes you just got to do it.
And you know when you like, when you love something
so much, you work really hard at it, right, And
I feel like it was my time to just kind of,
you know, stop working so hard for other people because
I did it. I loved it.

Speaker 1 (02:47):
Let's see how much you loved the spurrito. Okay, I'm
going to get into it.

Speaker 2 (02:51):
Get into it.

Speaker 1 (02:52):
So your food is made to order from scratch, which
sets sets you aside. I would imagine Jacob, I would
hope there is no fr food. The potatoes are peeled
and cut every day.

Speaker 3 (03:03):
Wow, this is beautiful. It's beautiful.

Speaker 2 (03:06):
Thank you. I'm just going to get it.

Speaker 5 (03:13):
She's going in it with the Yes, she's old fashioned.

Speaker 1 (03:16):
Well because Richie has a gamera in my face and
likes to capture me eating burritos, which I do not
think is a good plan.

Speaker 4 (03:27):
But talk about the sourcing of of the ingredients here
that says that you you're going to peel potatoes and
cut them every single day.

Speaker 2 (03:35):
Oh my god. Where you get the sausage, the bacons,
et cetera.

Speaker 5 (03:38):
Okay, so everything is locally sourced from my from my
very large distributor. It's like, you know, I do what
I kind of work on the street two days a week.
So yeah, so everything is literally made from scratch the
day before it's served.

Speaker 1 (03:55):
So is this like on a barbecue or something, because
that's my favorite part right now, but like the char crust.

Speaker 3 (04:02):
Yeah, yeah, we charge everything. That is the secret sauce
right there.

Speaker 5 (04:08):
The sauce is there too. I don't think you cracked
it yet. It is a little spicy, but I won't
stick with you either.

Speaker 4 (04:14):
All Right, it won't make you smell funny, is what
he's saying. Yeah, just kind of it's not going to happen.

Speaker 2 (04:21):
Do you do a lot of catering, You get a
lot of jobs doing that stuff?

Speaker 5 (04:24):
I do.

Speaker 3 (04:24):
I do, Thank you, thank you?

Speaker 5 (04:28):
Yeah, yeah, that was my basis.

Speaker 3 (04:29):
It's got a nice kick to it.

Speaker 2 (04:32):
Yeah.

Speaker 5 (04:32):
I've made it like every day for like five years.
How did you come to make sauce at home? How
did you come up with the recipe? Like I said,
just five years of just making salsa at home to
have sauce for breakfast or for dinner.

Speaker 4 (04:44):
So it's a salsa very day. What is it that's
in there that that would maybe surprise people or.

Speaker 2 (04:50):
That would maybe surprise people.

Speaker 4 (04:52):
Yeah, like vanilla ice cream or Okay, so like I'll
give you a little it's a technique.

Speaker 5 (05:00):
That's a technique that I'm turned in these beautiful kitchens
in southern California for sure. After for the people out
there listening to if you guys want to check it out,
L Dot a dot breakfast burritos, and then you'll see
this fluorescent green sauce. And the secret is that after
you roast all of your vegetables for any sauce, for
any sauce you want to do, you roast them whether
it's on the grill or in the oven or whatever,

(05:21):
and then cool them off, cool them off, get refrigerator cold, okay, right,
and then once they're cold, then all of those flavors
like really sit in its own you know, if it's
a holapenio, it'll stay in the if it's the onion
atle steak. And then once everything is cold then blended.

Speaker 1 (05:39):
You should sell this sauce. I'm not even playing like
you should sell this separately. I would buy that. I'm
gonna I'm gonna make dinner tonight and I'm gonna use
this sauce and I'm gonna put it all over my
chicken feed.

Speaker 3 (05:52):
For real, Like that sauce is really freaking good.

Speaker 4 (05:55):
Thank you so much. What's the future. I mean it's
a plan to expand. I mean, is that it just
a pipe dream down the road or what do you
want to do? I mean it's an absolute pipe dream.

Speaker 3 (06:05):
Yeah, Jacob's secret sauce. I see it now.

Speaker 5 (06:07):
Thank you.

Speaker 3 (06:08):
We could workshop the name.

Speaker 5 (06:09):
My friends over at Stems and UH in Old Town
they tell me all the time because they have a
beautiful neighbor's cafe and they have just like an empty
shelf in their fridge and they're just like, when you want.

Speaker 2 (06:21):
To that is awesome, that's great.

Speaker 3 (06:25):
Yeah, it's really good.

Speaker 4 (06:26):
Yeah, yeah, no, thank you Jacob Santos again, owner and chef.

Speaker 2 (06:31):
They're at La Breakfast Burritos.

Speaker 4 (06:33):
Find them on Instagram L dot A dot Breakfast Burritos
UH and you can go check out not only where
they're located, but it's potential catering opportunities, et cetera.

Speaker 2 (06:43):
Yeah, big orders.

Speaker 5 (06:44):
If you guys want to send in a big order,
just give us a you know, just and then wrap
it a leak.

Speaker 2 (06:49):
Time and then you'll just crank it out. Awesome. Thanks
for coming in that.

Speaker 1 (06:53):
Nice to meet food for us. Shout out to Caesar
and Priscilla as well.

Speaker 4 (06:56):
Yeah because you met us, Well you met pretty richie
at at the News and Bruce that we did, but.

Speaker 3 (07:03):
It wasn't Jacob's idea to go his friends.

Speaker 2 (07:06):
We'll see what happens when you get dragged along.

Speaker 4 (07:08):
You got to listen to your friends more Awesome.

Speaker 1 (07:11):
We've got a News and Bruce tomorrow and Sheino Hills
if you want to come and shein know Hill, I'll
be there, Okay, awesome