00:00Last week, for whatever reason, I realized that we admitted something we at least once a week tried to dabble into, and that's the connoisseur.
00:10Yeah, what happened?
00:11So therefore, I don't know what exactly happened, but I would like to make good on that, and now bring you the connoisseur.
00:17It's time for the make good edition of the connoisseur.
00:20Yes.
00:21Because we missed it last week.
00:22We did.
00:23But we had a lot of good guests.
00:24We did.
00:25Maybe that was it.
00:26That was probably why.
00:27We had like four guests on Friday, so we didn't get a chance to do that.
00:29Well, listen, I'm mentioning this particular item to make my wife happy.
00:35Taco Bell has confirmed the rumors about the fan favorite Mexican pizza and its return, a menu item whose return has been the subject of rumors and speculation for months now.
00:49After pulling it from the chain's menu almost two years ago, the Mexican pizza is coming back on May 19th.
00:53So she's a big fan.
00:54She likes it.
00:55She went to Taco Bell not that long ago, and she asked me to get her one.
00:58And I'm like, they don't make that anymore.
01:00Is it basically an open-faced taco?
01:01No.
01:02So that was the tostada, which I thought was stupid.
01:07Because it's just a messier version of a taco.
01:11It's a taco on a plate, you know, on a tortilla plate.
01:16What is that nonsense?
01:16And I'm like, they just, you know, you're holding this thing up, it's crumbling, it's falling apart, it's all, and the Mexican pizza, too, I think, is a total mess.
01:25So, like, what am I?
01:26It's sandwiched between two tostadas, essentially.
01:30Right, right.
01:31Like, there are some things that appear stupid that I really did enjoy, like the gordita crunch.
01:35I thought that was cool.
01:36But the thing that, like, for example, after we do our taco, turkey tacos, Claire always saves, you know, whatever remaining and then makes a taco salad with it.
01:45Oh, yeah.
01:45And that's a likely iteration.
01:47This concept that you're talking about seems unnecessary.
01:50It seems like a lot of work.
01:51Yeah.
01:51A lot of work.
01:52But hold on.
01:53We're wealthy businessmen.
01:54But people love it.
01:55So I, when...
01:57Really?
01:57Yeah, so we heard it on Friday, and I said to Preston, I'm like, don't you love it or something?
02:01He was like, no, my wife does.
02:02But over the weekend, I saw all these TikTok videos of somebody announcing or telling their spouse or significant other that it was coming back and how the two of them would, like, freak out together.
02:14Oh, that's great.
02:15It's almost like a baby, like, I'm pregnant.
02:17Yeah.
02:17Yeah, they're freaking out.
02:18Is it like a McRib level excitement?
02:21It was like, the one of the videos that I watched, the wife told her husband, and she was like, I have the greatest news ever.
02:27He was like, what?
02:28And she was like, the Mexican pizza's coming back to Taco Bell.
02:30He was laying on the couch.
02:31He jumped up, and he was like, are you kidding me?
02:33We've been waiting for this for years.
02:36We're looking at a picture of it.
02:37It's just a mess, man.
02:38It looks like a total mess.
02:39But if you love it, you love it, fine, whatever.
02:41That's cool.
02:41I think if I were to be stranded on a desert island and I only had one food for the rest of my life, I probably would go with Mexican.
02:48It's probably my favorite, like, overall food.
02:50There are other individual outliers where I might, you know, if I had to choose from.
02:54But, however, I have issues with sloppy Mexican food.
02:59And this, Preston, fits that bill.
03:01Is it all Mexican food coffee?
03:02Well, not a burrito.
03:03Burritos are pretty self-contained.
03:05Burritos are self-contained.
03:06Also, soft taco shell tacos.
03:09Especially in, Nick, I don't know if you're a fan of the new boat-shaped taco shell that takes its structural integrity.
03:17As a connoisseur, I have to ask you this question on burrito eating technique.
03:23Okay, all right.
03:24Okay, so if you, and I'm speaking specifically of Taco Bell, because let's get a burrito.
03:29Right.
03:29It's an easy one to go to.
03:31Now, it's, you feel it.
03:32It's squishy.
03:33It's plump.
03:34There's, you know, there's sour cream and refried beans and all kinds of stuff in there.
03:38But as you bite into it, you're biting down, and that's causing pressure, pushing those ingredients down towards the bottom.
03:43And, therefore, if you're not careful, it can push through the bottom of the burrito, bust out, and make, now, so what I do is, as I have it in my mouth, I lightly suck in.
03:55Oh.
03:56At the end.
03:57Yeah, on the end of it.
03:58Yeah, I go, and bring some of that stuff in here, and then I bite down, so I'm not pushing down too hard and causing an explosion.
04:06So you're sucking and biting.
04:06Let's hear your methodology, and I'll explain.
04:09Yes.
04:10I'll explain how I do it as well.
04:12Please, Nick.
04:12All right, so I...
04:13Because you're raising a good point.
04:15Yeah, I approve of that technique, and that saves within the burrito, and it's also fun just to lick the end like that.
04:21To lick and suck.
04:23Right, thank you.
04:23I also, as an alternative, like to spread my nachos underneath what I'm eating, so when the stuff squirts...
04:30It's a good nacho!
04:31Oh, my God!
04:32The stuff squirts.
04:33Yeah, when the stuff squirts at the bottom, I now have toppings on the nachos.
04:38That's brilliant, Nick.
04:40That's really good.
04:41It's brilliant.
04:41I have a serious question, then.
04:43Sometimes when you get tacos at, like, a fancier restaurant, they'll give you the small corn tortillas.
04:48Yes.
04:49The small ones.
04:49When they give you two, is it because, one, they rip apart?
04:53Yeah.
04:53Or, two, is it to catch everything that falls so you have a second little mini taco?
04:58That's an interesting point, Preston.
05:00To your point about, I treat it as, like, a bagpipe, like a Scottish bagpipe.
