00:00Cheers. Look at that.
00:10Mmm!
00:11I gotta say, it all came together beautifully.
00:14Yes.
00:15The crunchy bread, the cheese, the Thousand Island sauce,
00:17you guys nailed everything together.
00:19The texture's really good.
00:20You're not fully plant-based,
00:21so if you came in here and tasted this blind test,
00:25would you be able to tell?
00:26Stand by.
00:28Well, that's a good sign.
00:29If you gave me this, I think I would think it's me.
00:31Because of the texture.
00:32Yeah.
00:33Because of the color.
00:34This is seriously incredible.
00:35It doesn't sacrifice taste.
00:36It's really good.
00:37Yeah.
00:38This was a home run.
00:39What else is one of your best sellers here?
00:40The Flores.
00:41I want it.
00:42I gotta have it.
00:43I would also want it to eat it.
00:45Should I get two Flores?
00:47Two Flores!
00:48Two Flores!
00:49Yes!
00:50The Flores, a wonder of Mexican-style ribs
00:53made from jackfruit, pickled onion, and arugula on ciabatta.
00:58Cheers.
00:59All right.
01:00One, two, three.
01:01Mmm.
01:02That's really good.
01:03Yeah.
01:04You can't really tell jackfruit.
01:05Mmm.
01:06Yeah.
01:07Ooh, the texture's really nice.
01:08Yeah, and it's got a nice spiciness with the adobo flavor in there.
01:11Do you feel like you're missing anything?
01:12No.
01:13Honestly, no.
01:14Yeah.
01:15Yeah.
01:16Yeah.
01:17Yeah.
01:18Ooh, the texture's really nice.
01:19Yeah, and it's got a nice spiciness with the adobo flavor in there.
01:23Do you feel like you're missing anything?
01:25No.
01:26Honestly, no.
01:27Yeah.
01:28Yeah, and it's got a nice dip.
01:29Yeah.
01:30Yeah.
01:31You can't really see it but it's got a nice dip of air.
01:32Yeah, and it's got a nice dip of air.
01:33Yeah, so it's got a nice dip of air.
01:34Yeah, it's got a nice dip of air that all you have in.
01:35It's got a nice dip of air, right?
01:36Yeah.
01:37Yeah, so I'm going to go.
01:38Alright, let's go.
01:39I'm going to get my gas.
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