How one slow-cooked idea became the fast food I actually wanted to eat.
I’ve always liked asking people what they want to eat. Friends, family, even regulars. When they finally get a moment to relax – what do they crave? Something fancy from a restaurant? Or just something good and fast?
That’s where the idea started.
I kept hearing the same thing: people wanted food that was fast, but didn’t feel rushed.
At the same time, I was looking around at what was missing near me. What people were searching for but couldn’t find. And I was also checking what was trending across the ocean – in the U.S., where food trucks are a culture, and “comfort food” gets the respect it deserves.
That’s when I remembered the film Chef.
Maybe you’ve seen it. It’s about a guy working in fine restaurants, who’s done taking orders from someone else and builds a food truck from scratch. He makes simple food. Honest food. But he puts his heart into it.
I related to that story more than I expected.
Because I had been through it too – working in top kitchens, pushing hard to learn from the best. But I also wanted to cook on my own terms. Something real. No ego. No fluff. Just flavour.
That’s how the Beef Birria sandwich was born.
I live in a place surrounded by farmers – I can get beautiful, fresh beef. So I decided to start there.
Slow-cooked beef short ribs, simmered low and slow until they melt apart. A deep, rich birria consommé. Toasted bread. A kick of chipotle. Red onion. Melted cheddar. Fresh coriander. The kind of sandwich you remember an hour after you’ve eaten it.
The cooking process takes time – hours. But once it’s ready, I can serve it hot, fast, and full of flavour.
That balance is everything to me.
This isn’t some viral TikTok recipe. It’s a dish that came from real conversations and real cravings. I wanted to create something I’d be proud to serve – and happy to eat myself.
And so I did.
A sandwich that takes hours to make.
And seconds to fall in love with.
