What Happens When We Let Everyone Into the Kitchen?

Every once in a while, together with Coebergh, we invite a group of people into a part of Salsa Shop they don't normally get to see: our kitchen. Some are already part of our community, others are meeting Salsa Shop for the first time. Either way, they're not just there to watch. They're cooking.

First, a Little Salsa Shop History

Before things get messy, Louis kicks things off with the story behind Salsa Shop: where we started, how we've grown and some of the thinking behind what we do today.

Then Alex, our COO, takes over the kitchen. And if there's one thing Alex likes talking about, it's food.

The idea behind these workshops is to show people how our food is actually made and just how much happens fresh in our kitchens every day. This time, Alex made our rajas con piña, one of our newest (and already very popular) toppings, and gave everyone a little preview of something they can't even order in our restaurants yet: Salsa Roja.

Consider yourselves early taste testers.

How Good Are Your Burrito-Rolling Skills?

Then came the important part: learning how to roll a Salsa Shop burrito. Alex demonstrated the technique before everyone got to build and roll their own. Apparently, this group had some natural talent, because the burritos were looking surprisingly professional.

There is, however, only one way to know if you've really rolled it properly. According to Alex, you throw it to someone. If it stays together, you've done a good job. If it doesn't... well, at least you've learned something.

We don't recommend testing this at home. Or maybe we do.

Things Got Slightly Out of Hand

At some point, simply rolling a normal burrito wasn't enough anymore. Alex decided to find out exactly how much food he could fit into one and still get it closed. One tortilla quickly became two, the fillings kept coming and eventually we were looking at a burrito roughly the size of a small child. He got it closed. Just about.

And that's pretty much what we love about these workshops. People get to taste, cook, ask questions, learn a few tricks and see what goes on behind the counter when we're not busy rolling their lunch.

Big thanks to Coebergh and everyone who joined us this time. We hope you learned something.

At the very least, you now know what to do if someone throws a burrito at you.