Inside Eats with Rhett & Link

We're Rhett and Link and we taste stuff.

- Goodness, that is so juicy! - It's getting better.

With over 10 billion views on YouTube,

people trust our tongues to eat, rate and rank

just about anything you can think of.

Stinky.

Stinky.

And after a life-long friendship and a whole lot of eating...

This made sense in my mouth.

We have some questions.

We're searching for top secret answers

from the folks who make America's favorite food.

It's time for us to take our curious minds and hungry stomachs

out into the world.

We're Rhett and Link, and this is...

Inside Eats!

Time to get lunchie.

How can I help you today?

I will take a chicken burrito with brown rice,

fajita veggies, corn salsa and guacamole.

I call it the Link's Special.

You probably don't.

- Enjoy. - Wow.

What can I get started for you today?

Uh...

Uh-oh.

Here's where the questions start.

Would you like white or brown rice today?

Uh, white.

White.

And any black or pinto beans?

Do you want black beans or pinto beans?

Oh, beans. I do love beans.

Gotta get some beans.

Do you want black beans or pinto beans?

Black beans or pinto beans?

Pintos are a top-notch legume,

but some rich black beans might make my carnitas really pop.

Pinto are my favorite, don't put anything into my head.

Look at him.

It's like he's pondering what his Chipotle order says about him.

I'm kinda pondering what this Chipotle order says about me.

Is there a right choice?

Wait, what does my order say about me?

Black beans or pinto beans?

Black beans, pinto beans?

Black, pinto, black, pinto...

Blinto...

Millions of us have been here,

trying to get our order just right,

agonizing over meats, cheese, lettuce, salsa...

Maybe not as hard as Rhett was agonizing.

But we wanna find out,

how do people pick what goes in their perfectly rolled burrito?

And ultimately,

does your Chipotle order say something about you?

And if so, what?

The Chipotle campus in Irvine, California

contains two of our favorite things.

Ample parking,

and the secrets that might help us crack the code

of how Chipotle choices are created,

and what your order says about you.

Kinda thought the whole building might be wrapped in foil.

Ugh, it'd be tough to get inside.

Since 1993, Chipotle has grown from their first location,

an abandoned ice cream shop in Denver, Colorado,

to over 3,000 stores.

They actually buy about 5% of the world's avocados.

This handy video presentation that we assume was made just for us,

is a clue that your burrito or bowl is chock-full of farm-to-storefront stuff

that you get to combine to your heart's content.

Every choice that you have in your Chipotle order

has its origins here at headquarters.

They're all invented, cooked, tasted and tested

in their innovation kitchen.

And the culinary mastermind behind all this tasting and testing is...

Chef Nevielle!

Hey, welcome, guys!

The thing that I'm kinda hung up on is,

I don't ever really make the same exact choice.

And I just don't know if I'm making incorrect decisions.

So, I'm really interested in your official culinary opinion

about what actually goes together.

It depends. Let's just say you want white rice.

The white rice is a little bit softer on the chew

when you compare it to, say the brown rice,

which is nuttier, earthier.

- Softer on the chew. - Softer on the chew.

- Softer on the chew... -

At first, we thought your order was just about random things,

like which sauce would blend in if you dropped a bite onto your shirt.

But approaching it with how relatively soft or hard the chew is...

Well, that's a whole new world.

I actually personally recommend a firmer bean.

So I go with the black beans,

black bean is a little bit smaller than the pinto.

There is a correct choice once you've made a previous choice!

Because the white rice is softer on the chew!

Soft rice, hard bean!

That's the way I do it.

And I like contrast, I like contrast in color,

in texture, in flavor, in aroma...

But I now know you go white rice and pinto.

It's like he looked into my soul.

This guy's good.

You're going soft on the chew all the way through.

Soft on the chew, soft on the bean.

That's okay.

This is a man whose grandmother

taught him to chew everything, regardless of consistency...

Thirty times.

Pick a protein, which one are you gonna go with?

I'm gonna go with carnitas.

Okay, perfect.

Now, the one thing I love about our carnitas,

super tender and it's got a hint of juniper and thyme.

Again, is there a right choice?

If I've come to this place,

if I'm out on this limb?

So, with carnitas, because it's so subtle,

I personally want the sweetness of the corn,

but I'll also add a little bit of the roasted tomatillo green salsa.

And part of that is because I love the smokiness...

He's got answers.

Do it.

After only knowing us for, like, fifteen minutes,

this wizard in a white coat was constructing us each

our optimal custom-made mouthful.

I'm gonna create the perfect bite

that has all these elements together.

This is your personality in a bowl.

This is a revelation, man.

This made sense in my mouth.

Something good's gonna happen in your mouth in a second.

All right, now, what's your protein of choice?

Chicken.

Our chicken is marinated in our signature adobo marination,

which has the hallmark chipotle pepper,

which is a smoked jalapeno.

You like a little bit of hot?

What? I...

Are you feeling...? You look like a guy

who likes to dabble on the spicy side.

My wife said she's afraid of the decisions I make when she's not around.

So the smoky char that comes from grilling the chicken fresh,

as well as grilling the vegetables,

there's a little bit of char on 'em, they're smokey.

And then the last thing again, look, for a chicken bowl,

you gotta put the guac,

especially with the hot, to cool it down.

Dig in.

There it is.

The little spice was hidden.

How does it make you feel? Does it make you feel scared?

You want me to hold your hand?

Like a red squirrel peeking out of its hole.

Are they in holes?

I like the little dab of the hotness

with the sweetness of the veggie.

Earlier you said you make these combinations

and it kinda creates a personality.

I mean, you've kinda expanded who I feel like I am as a person

because you added a little spice to that.

It didn't take much.

It took a little bit of spice.

Experimenting with ingredient combinations

set our minds ablaze.

And just one spoonful of Chipotle's red chili salsa

set my mouth ablaze.

But it had us pondering,

if your unique Chipotle order says something about you,

just how many possible orders are there?

- - And that's empty.

We set off across the Chipotle headquarters...

And asked this gentleman to look busy by randomly moving a sign.

...to get help determining

the sheer magnitude of order possibilities.

I'm the senior director of a group known as Restaurant Excellence

- - I know, fancy title.

- I like it. - That's what I'm saying.

- Do you carry a scepter? -

- We're hoping you can help us with something. - Okay.

We wanna find out how many different orders

can be created using what's at Chipotle?

Oh, man. That's a lot of orders.

That's an endless amount of possibilities.

I don't think it's endless.

- Okay. - I mean...

It does require some math.

So, I mean...

- So you got your... - You got the burrito.

Oh, you doing pictures?

And then you got the bowl.

That looks like an egg with a really big yolk.

That's a B for bowl and this is B for burrito.

What's the other thing?

- Tacos? - A salad? You have a salad.

A salad is kind of like a bowl, too.

You could just write salad.