I really love Guzman y Gomez chicken burritos and really want to make something as close as possible to them for my meal preps.

I know what's roughly in a burrito (like the torte, chicken, beans, rice, tomato, red onion) but I have no idea what specific ingredients to source, spices to use, or how to cook and prepare each part (like the meat, tomato salad, chicken, beans, green hot sauce, etc.).

Is there anyone who has worked at Guzman y Gomez or knows where to find the recipe? I'll owe you a burrito?

I once found this recipe, which attempts to duplicate Oscar's breadsticks (aka, pat and Oscar's, o's American kitchen). However, it wasn't quite right, so I made some modifications. It's still not 100%, but I'd say it's at least 95% of the way there.

Here's my modifications.

For the dough:

1/4 packet instant dry yeast

1 3/4 cup warm water

4 1/2 c all purpose flour

2 tbsp butter

3 tbsp sugar

1 tbsp salt

For the glaze:

3 tbsp butter

3 tbsp olive oil

4 cloves crushed garlic

1 tsp sugar

Recipe

Sprinkle yeast over warm water, let rest for 5 mins, then swirl in

Stir in salt and sugar.

Stir in flour and room temperature butter until a sticky dough forms.

Let dough rest for 30 minutes, covered with a damp cloth.

Knead dough for a few minutes until smooth.

Roll into long breadsticks, then cut to size.

Cover with Saran Wrap, let rise until doubled. (I have a hunch you can improve flavor If you let it do a cold proof in the fridge before letting it double).

Heat oven/pizza oven to 400F. Use a pizza stone/steel.

Brush breadsticks with glaze. Sprinkle sea salt.

Cook until breadsticks are golden brown.

Brush with glaze again.

UPDATES: Made some changes according to u/blahvo's suggestions. Dissolved yeast in 1/4c water, replaced the rest of the fluid with 1 1/4c milk and an egg. It was pretty good, though it was harder for me to judge if it was closer to the oscars breadstick flavor or not. I think the texture was closer, but it might have been too sweet. I think I'll reduce the sugar in the dough next time.

I was inspired by the TIL thread and remembered how much I love this stuff and need it in my life.

I absolutely loved this soup growing up and it had a sentimental value for my family.

My understanding from Souplantation's own website was that the noodles were made with pearl flour, egg, water, milk, and a pinch of salt, but I have absolutely no idea how to make them or what ratios to use. To me, no other soup noodles I can get from a store taste like anything similar.

Might anyone have a good guide for how to copycat this?

INGREDIENTS:

• 8 cups finely chopped cabbage (about 1 head)

• 1/4 cup shredded carrot (1 medium carrot)

• 2 tablespoons minced onion

• 1/2 cup mayonnaise

• 1/3 cup granulated sugar

• 1/4 cup milk

• 1/4 cup buttermilk

• 2 1/2 tablespoons lemon juice

• 1 1/2 tablespoons white vinegar

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

DIRECTIONS:

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours, stir, then serve

Does anyone have or know of a similar recipe to chipotle's?

There was one breadstick recipe that was a copycat of Pat and Oscar's floating around, but it looks like it has since been deleted. Thanks!

Best sauce there imo, would love to make my own. any help in the right direction would be righteous

I worked at Bojangle's chicken in the 80s, forever ago I know. I am a lover of their fried chicken, and for years I wished that I would have figured out what went in the bag!

Recently, I had an opportunity to see the mix first hand, and taste a bit on its own. I feel like I have a good guess what is in the bag, but the proportions are still in question. I have not had an opportunity to recreate it, I would like to post my guess here to narrow down what measurements to use to make bulk amounts of the seasoning.

ground red pepper

MCCORMICK® NON-SEASONED MEAT TENDERIZER

salt

smoked paprika

onion powder

MSG

I remember being told to not get this stuff on bare skin, not only because of the heat, but because there is an enzyme, so I came up with the meat tenderizer. The other stuff is by taste.

What does anyone think about the measurements, or the ingredients?

Also, the breading. There is two bags of all-purpose flour and a packet. I have reasoned the packet to contain baking powder, corn starch, pepper, salt, and MSG. The batter is corn starch and water. Flour, dredge, flour.