I Bought the SAME BURGER for $10, $100, $1,000

this is a 10 taco this is a 100 steak and this is a 1 000 burger and i'm trying to find out one thing when it comes to food does price actually matter but that's not all because i'll be trying a cheap expensive and super expensive version of all three of these classic meals starting with tacos which is why i'm here at taco bell to start with the 10 taco let's go

How are you?

We're going to create our $10 taco.

Let's see what the most expensive one is, and then we can add to it.

So it looks like the Doritos Cheesy Gordita Crunch Nacho Cheese.

Let's see what I can add.

Chicken, steak, seasoned fries, and we're at $9.39.

Baby beans.

Look at that.

$9.99.

Wait, so does that mean I have to change the title to $9.99 versus $100 to $1,000?

All right.

We got our $10 taco, baby.

Thank you so much.

Appreciate it.

First look at the taco.

I didn't know you could customize the tacos like that.

Oh, I see the fries.

You see the Doritos too, the chicken, the beef.

Taco Bell has some underrated nacho fries.

this smoke wait that's good it's actually fire with all the add-ons my expectations are gonna be so high after this video though kind of reminds me of a burrito it's got the beans it's got the meat it's got the fries a cali burrito if you know you know but all in a taco all right guys if i think this is good i wonder how the hundred dollar and thousand dollar taco is gonna taste like could it be too much and maybe the simple taco will win i don't know we're gonna have to wait and find out i'm gonna save my appetite though

All right, guys, we just pulled up to Lola 55 for the $100 taco.

And I already love this place because my dog's name is Lola.

But I feel like this taco is going to hit $100.

I heard a little bit of the ingredients that they're using, but it's going to be insane.

Oh, I like the vibe in here.

Very simple.

How you doing?

Good.

How are you?

Good, good, good.

I'm looking forward to this.

You ready?

Yeah.

So first, I want to teach you how to make fresh tortillas first.

Okay.

That's the first thing we're going to do.

So am I making this or just the tortilla?

Just the tortilla right now.

Okay.

But this is just like a little lesson for you.

got it so this is our protein whoa i've never seen a protein machine yep basically how it works is this right here this is masa it's 100 corn literally from corn to this it's 100 corn tortilla i was gonna say this is very very fresh yes so you're turning on this green button right here so what you're gonna do is you're gonna put your four fingers together like this and then you're gonna go here and you're gonna go just like this so you can let people practice just like this oh oh i got this i got this watch watch watch

Perfect.

That's it.

That was it?

That was it right there.

I knew it.

I had to speak it into existence.

You got it.

Okay, so I have a question.

What is going to make this taco $100?

So I went to the meatery place in San Diego about five miles that way.

Well, it's Iberico pork shoulder.

And Iberico pork shoulder is like the wagyu of pork.

Pork shoulder.

Iberico pork shoulder.

Iberico pork shoulder.

Okay, okay.

It is incredible.

So what I did was I got the pork.

We put it in a brine for three days.

Then I got it this morning, smoked it for an hour, put it in the oven, 10 hours.

So it cooks in its own fat.

No way.

You guys went above and beyond.

Now, these are the tortillas that we use for the restaurant, obviously.

Now, we have something a little special for you, for the video.

Oh, we're changing up the tortilla.

We're changing it up.

And not only that, it's going to get a little bit harder.

So, this is the same masa, but it's squid ink masa.

Squid ink masa.

So, it's a dark black color.

Wait, do you guys sell that here?

We don't.

So, specifically for this video.

It's a little something special.

Something special.

Dang.

$100,000.

Yes.

does the squidding make it more expensive oh yeah definitely okay definitely not like super expensive but what does make it more expensive is when you put 24 karat gold oh yeah so there we go yeah yeah so there's 24 karat gold mixed inside and then i also got like gold glitter for just a sparkle yeah presentation so what we'll do is we'll make this tortilla now this is going to be the tortilla that we're going to use for the top of that okay now this is an actual tortilla press this is what we were using before we made the investment of the whole protein machine that's a good

investment yeah oh it's a good investment we used to have to have like two or three people back here on a busy night and it's been it was crazy so we're like you know what this cost a lot of money but it was worth it for the business a hundred percent gotta invest in your business you definitely do we're gonna come over here now forgive me if i don't get this right away because sometimes it can be a little difficult oh you're good yeah so we're gonna go here a little press down here i'm gonna go here just like this oh my gosh just like that now this is the most challenging part is getting off of the parchment paper so see if we're lucky

We got lucky.

We got lucky.

We got lucky.

Now we're going to put it down just like we did before.

Hey, we're not going to look at this part right here.

No, we're not.

We're not.

You didn't see that.

Hold on, editor.

Can you just edit that in real quick?

No, it's too hard.

Oh, look.

It's good.

Yeah, there we go.

Okay.

So we put about $35 worth of gold in there.

And then with the pork being like $40 something a pound, you are looking at $100 taco right then and there.

Yep.

Yes.

With the squidding, does it taste different as well?

Yes, so squid ink has umami in it.

So you're going to get like an ever so slight like background flavor when you're eating this.

But it's not going to be something that's going to be like boom.

Like you're not going to taste like fish or anything like that.

But it should be in the background of the taco.

Got it.

It's going to be really good.

Now ready for the flip?

Ooh, let's go.

Okay, wait.

Give it a flip.

It won't burn me, right?

I don't think it'll burn anymore.

I've been doing it for too long.

Oh, it's kind of hot.

Yeah, it's kind of hot.

Oh, there we go.

You're used to it.

You're used to it.

There we go.

Now it's going to pop up a little bit.

Okay.

Now we're going to leave it another probably 30, 40 seconds.

Okay.

We got our plate right here.

We make fresh every morning.

Before you leave, you've got to just... Oh, I definitely got to try it.

Well, that's not just the churros.

You either got to do a churros sundae or just the churros.

Because we have two types of ice cream.

We have the horchata ice cream and a chocolate molde.

Horchata ice cream?

I'm not f***ing you.

That sounds crazy.

It's incredible.

Right now, if you want to try it.

I would love to.

Hey, this place is the real deal.

I'm not going to lie.

No way.

It's really fresh as hell.

I've never had horchata ice cream.

It is so good.

Selectable, nice, fresh.

You can taste the cinnamon in it, too.

so usually our chocolate ice cream sauce but if you go with the chocolate mole one you get more of a chocolate seasoning with the same nuts pretty good right this is really good look at that pretty isn't it that's beautiful look at that so we're gonna go down here and then we're gonna walk to the back of the kitchen here oh that's the meat this is the meat whoa incredible see all this all this fat right here is all the fat that rendered off all this just comes out when it cooks 10 hours

Wait, you guys can smell what I smell right now?

I know, it smells delicious.

That's what it is right there.

That's all it is.

So we're going to go in just like this.

Yep, now we're going to come over here.

Now this is where it gets interesting.

This right here is that, but fried.

Oh, yeah.

So every taco we do here, it's about spice, a little bit of spice, texture, okay, and obviously color.

yeah yeah right so this is the texture component so this is literally those carnitas that we deep fry and then they turn into little crispy bits no way you're gonna taste that when you eat this taco and it's game changer because otherwise you're all tasting just like soft textures yeah yeah you want that like harder texture in there as well okay so we're gonna go over the top of the carnitas that looks insane with that now we're gonna come over here so this is our version of uh guacamole okay so it's like avocado serrano cilantro salt lime juice all that good stuff but

So it's a little bit different.

Y'all do it right here.

You're not gonna lie.

So we're gonna come here with some of that.

Right on the side, just like this.

You just know when you see good guam.

There it is, right there.

That looks delicious.

It's like creamy.

Yes, the avocado juice.

And then we whip air into it as well.

These are tomatillos.

Tomatillos are usually used in salsas.

Like we use tomatillos in this salsa.

But we decided to put it on this taco raw.

It actually eats like...

It eats like a green apple.

Can I eat?

Go right ahead.

It's very sour.

It eats like a green apple.

A very sour green apple.

It tastes like a green apple.

A little bit, right?

Just a little bit.

The sourness is going to combat the fattiness of the carnitas.

Were you on like a Food Network show or something?

I was not.

I've just been doing it.

It sounds like it, bro.

You're like a professional at this.

I've just been doing it all the time.

You're like good on camera, too, bro.

So we make our own pickled onions in-house.

Again, acidity to fat.

There's a reason.

And there's a reason why we're not putting raw onions.

Because a pickle is in lime juice.

Lime juice and salt.

So the lime juice is what really gives you that acidity.

To the fatty carnitas.

Especially these carnitas, right?

I'm so excited.

After this lesson, it makes me more excited to eat the taco.

I get to learn all about it.

You know everything about it.

Now we're just going to come in with some fresh chopped cilantro.

Right over the top.

Now that is a $100 taco.

That is a $100 taco.

Oh, dude, that looks so good.

You can't forget, right?

We'll come back around, and you have to do a little bit of lime juice on top.

Oh, 100%.

Can't forget the lime juice on the top.

You cannot forget.

There you go.

Oh, come on.

That's good.

This solidified it right there.

Dude, that looks so good.

Thank you.

Wait, so it's ready to eat?

Ready to go.

All right, guys.

The $100 taco.

Oh, my gosh.

It's so beautiful.

I don't want to mess it up.

We have to.

You're required to.

We have to.

No, absolutely not.

Dude, this is insane.

Wow.

Here we go.

Cheers.

Oh my god.

There you go.

That was the bite.

That was so good.

That was so good.

First walk of the video, and it's the second place.

Wow.

You guys really did a good thing.

Thank you, man.

For real.

I appreciate that.

I don't even know how to explain it.

Like, so many flavors.

It's crazy, right?

There's, like, the sour.

There's the sweet.

There's the pork is delicious.

It's, like, it almost melted in my mouth.

Then the crispy.

The fried.

Try it alone.

Try them alone for a little bit.

This is the fried pork, right?

Yep.

It's the same exact thing, but fried.

You get that crunch mixed with the sauce.

Now, this is insane.

100% walk-worthy.

We've been doing this a long time.

We've been mentioned by Michelin.

We have our awards up all on the wall.

We got it for 2024.

Hopefully this year, 2025, fingers crossed.

It should be soon.

Well, whoever's giving out that rating, if you're watching this video, somehow.

They deserve another rating.

So this is $100.

$100.

I'm actually going to go try a $1,000 taco.

I don't know how it's going to top this.

I don't know.

Maybe it will.

Maybe it won't.

You don't know.

You never know.

I feel like to make a $1,000 taco, you might have to mix a lot of things together.

Yes.

So let's see what they can do.

Okay.

All right.

Let's go, baby.

All right, guys.

So for the $1,000 taco, we pulled up to La Carniceria, which is a meat market where they have some of the most crazy and most expensive meat of all time.

Not only that, this specific location has some rare premium quality meat that we're going to buy and take to a restaurant so they can create the ultimate $1,000 taco.

Wagyu ribeye, only the highest quality.

That looks insane.

Look at the marbling on this thing.

And this is just the picture.

We're about to see the real deal inside and get this $1,000 meat.

Brian, how are you?

How are you?

Nice to meet you.

Nice to meet you.

Thank you guys for having me.

Oh, it smells so good in here.

Well, what is this over here?

This is, we're part of the Kobe Beef Association.

So in Japan, they sent us this glass trophy saying that, hey, we're able to sell the Kobe beef.

Kobe beef?

Yeah.

Is that like the highest quality beef?

That is, yes.

Is that what we're going to make this taco with?

That's what the taco is going to be.

We're going to show you the piece.

It just flew in here a couple of days ago.

No way.

Straight from Japan?

Straight from Japan.

That is so sick.

I'm excited for this.

The Kobe beef, like how expensive is it?

It ranges.

Usually restaurants sell it just in little bites in ounces.

Today, we're going to give you a few pounds.

A few pounds of the beef?

Dang.

Dude, I'm ready to check out this Kobe beef though.

Okay, it's coming.

All right, let's go.

All right, guys, they brought out the Kobe beef.

Look at this big box right here.

I'm excited.

I'm ready to see this.

Ready?

I am.

Oh, we got the certificate.

Guys, this shows the background of the animal.

It shows like the farmer's name, the type of cow it was.

And then here's the Kobe beef certificate of authenticity.

So this came straight from Japan.

All right.

Wow.

All right.

Oh, look at that.

You can see the marbling in here.

But wait for it.

I'm going to show it to you.

I'm going to cut it in half.

All right.

Wow.

OK, OK.

That looks insane.

No way.

That marbling is crazy.

Is this gonna be the best taco I've ever had in my life?

Probably it'll be.

i'm setting the bar high so i'm not going to want to eat another taco again cool so we're going to take this to the restaurant and they're going to cook up a thousand dollar taco wait this is a gift for me are you serious yeah thank you so much yeah of course what's your guys name aiden aiden nice to meet you guys wait you guys are gifting me this a tomahawk

Yeah, that's a gift from Sebastian and Aiden.

Yo, thank you guys so much.

Oh, my gosh.

This looks insane.

I need some help with this, though.

Like, I'm not going to be able to finish this on my own.

Wait, hold on.

Is this going to make me hit the phase rug walk?

Yeah.

I think it has to, right?

Like, it looks like it looks walk worthy already before even cooking.

I appreciate it.

Thank you.

for real appreciate that thank you guys so look at that that looks insane gotta be putting a taco and it's gonna be delicious all right guys so we just pulled up to mr tempo cantina for the thousand dollar taco they got all the ingredients ready and set up for me we're gonna go to the back check it out this is gonna be my first time ever having an expensive taco like this

I don't even know what to expect.

I don't know what the ingredients are going to be aside from the Kobe beef that we just picked up.

But man, I am so excited.

I love these food videos so much.

All right, let's go inside.

This is my first time here.

This is in downtown San Diego.

So I'm excited to see this.

How are you?

Nice to meet you.

How about yourself?

Good, good.

I'm so excited.

Brian.

This is the temple.

Let's show you around.

Okay, okay.

Wait, is this three stories?

Yes, it is.

What the heck?

It kind of reminds me of like a movie theater.

Yeah, the prop was just a movie theater.

Are you serious?

Yeah.

I didn't know that.

That's sick.

Whoa, this place is actually sick.

I love the aesthetic, the art on the walls.

This is our kitchen.

Wow.

This is where the miniature wagon happens.

Yes.

Oh my gosh, a lobster.

Here is what they will be prepping for today's special meal.

No way.

okay so this is all the ingredients to sum up to a thousand dollar taco look at that lobster oh there's gonna be caviar in the taco some truffle oil oh some gold flakes it can't be a thousand dollars without the gold flakes for sure i'm actually excited for this is this gonna be the most expensive taco you guys have ever served here at mr mr tempo yes

Now, you know this gets lit at night for sure.

It gets packed, actually.

Yeah, yeah, yeah.

I think I actually have been here.

Oh, I see my video's playing now.

What the heck?

What?

Hey, okay, okay.

Guys, if you're wondering, too, like, why the restaurant in this area is pretty empty, it's because they actually reserved this whole place for me.

So thank you guys for that.

You guys didn't have to, but I really appreciate that.

Yes, it was a special video, so we will have a special spot for you.

Thank you, thank you.

All right, guys, so I was gonna watch them make the taco, but they said they wanted it to be a surprise.

So they're cooking it up right now, and they're gonna present it out here.

I'm really excited to see how it tastes, and it's gonna be my first ever $1,000 taco.

Probably my first and last, but super excited.

What?

No way.

Look at that.

This is a $1,000 experience.

That looks insane.

Without the music, it's different.

That looks crazy.

That's a taco?

That's a taco.

It actually smells fire.

We got the tomahawk right there as well.

You're going to put the tomahawk on the taco as well?

Yes, sir.

Wow.

Dude, I'm so excited.

My mouth is watering.

Oh, boy.

No way.

you need to give us the okay if it's well cooked oh yeah of course oh hold on hold on are you gonna feed me yes sir let's go be careful all right oh my gosh you approve it

All right.

Can I get water real quick?

The salt.

It's really good, though.

I just choked on the salt.

So fire.

That's phase rug approved for sure.

Thank you.

Well, that's going to go in the taco, too.

It's going to go in the taco.

Damn.

Whoa, you see the gold flakes, the Kobe beef, lobster.

It's got caviar on it too, right?

It's caviar too.

Oh my.

And then what's this right here?

It looks like a flower.

These are edible flowers.

All right.

And then you can top it off with.

That looks incredible.

All right, guys, check it out.

A true thousand dollar taco right here.

All right, guys.

So to top off the taco, I'm going to take the bone marrow right here and scrape it as the topping.

So, oh, wow.

This is going to be the juiciest taco I've ever had.

Smells so good.

All right.

Then we'll grab some salsa.

Get it all on there.

Is this the most expensive taco you guys have ever made?

Yes.

Okay.

I feel honored.

Thank you.

I need to get a good bite.

Guys, hopefully I don't choke on this bite.

I literally choked earlier.

That was pretty embarrassing in front of everyone, but it happens.

At least I'm still here.

Okay.

I need to make sure the bite is good.

You know what?

We'll put this back here.

I want to get a bite of the Kobe beef as well.

All right.

Cheers to the $1,000 taco.

wow the meat is so tender you get a hint of the lobster it's a surf and turf taco that is delicious the meat pretty much like melted in my mouth that's so good so let me get a piece of the lobster too with the caviar in it now this is quality this is crazy perfect spice too with the salsa

Yep.

That's insane.

You guys killed it, actually.

Shout out to Chef Martine and Mr. Tempo Cantina for having me, for real.

$1,000 taco, man.

Oh, that is so fire.

$10 steak.

$10 steak with Papa Rug and Mama Rug.

Cooking with Mama Rug and Papa Rug.

Cooking with Mama Rug and Papa Rug.

All right, listen.

I came here to cook the $10 steak because if there's one person that can make the $10 steak good, it's going to be Papa Rug.

Make it good.

It's a $10 steak.

It's going to be tough.

But it is a filet.

I didn't know you could get a filet for $10.

That's actually good pricing.

The thing is, I don't want you to use too many ingredients because we don't want to make it more expensive.

But I would say you could use the basic salt.

Salt and pepper.

Butter or is that too much?

I mean, either butter or olive oil.

You do what you think.

Okay.

There you go.

You've come to the right place.

Yes.

You know why I'm not talking?

Huh?

You choose your dad to make the steak?

Thank you.

Hold on.

Let me just explain something.

Explain.

Okay, I got it.

I got it.

You're good at making Middle Eastern food.

That means good job.

Yeah, I admit he makes it.

When did you ever cook a steak?

It's all the way here.

Because you're sitting here and like you're, why did you come to your dad?

Yeah, she just, she just yapped.

Look how happy he gets.

Of course.

Yeah.

Oh, okay.

Getting right into it.

Salt bae.

Would you say papa runs bae to you?

Oh, yeah.

Papa runs bae.

Papa bae.

What are you going to cook it?

Like medium, medium rare?

Oh, that's based on how you like it.

I know you like it medium rare.

No.

Medium what?

No.

Rare.

No.

Dad.

No, all done.

Medium.

Oh, look at that.

Watch this actually beat a $1,000 steak.

I wouldn't be surprised.

Wow, I'm treated like royalty here.

Done over here.

I hope it's medium.

Hey, if it's not, I'm docking points.

It's nice and brown and caramelized from outside and nice and medium from inside, hopefully.

It's all about the inside.

That's all that counts, right?

This is how you do compliments to the chef in Iraq.

Thank you.

Four.

Four?

I thought it was three.

We made it four.

Guys, you know that's how we say hi to people?

Like when we haven't seen them in a long time, we go up to them and just kiss them three times.

All right.

Hop or run?

I'm going to cut it down the middle.

Is it cake or is it steak?

Hold on.

That's like medium rare.

Medium rare.

But I'll take medium rare.

From what I've heard, medium rare is like the way to go for steak.

Especially for filet.

Filet.

So you did that on purpose for me.

Thank you.

I appreciate that.

All right.

$10 steak, baby.

Let's go.

Oh, wait, real quick.

I have to say this.

Every time we do like price videos, I don't want people to think that when I say $10, I mean like, oh, it's cheap and it's gross.

It's bad.

It's just a cheaper option.

Sometimes they're good.

Sometimes they're not, but it could still be good.

Cheers.

it's good it's good it's actually really good with just salt and pepper too just salt and pepper because you gotta let the steak do the flavor talk you know like the steak itself has the flavor you just add a little bit of i see a lot of people they add so much stuff no the steak is salt and pepper no it's actually good it tastes like just when you would make steak for us when we were kids you know i don't even want to try the other ones

It's like perfectly cooked.

It's perfect.

It's soft like mattress.

Mattress is soft.

Mattress comparison to steak.

Or sponge.

Dad, do you think your steak will beat the $1,000 steak?

I mean, you're the one you're going to judge.

Yeah, I'm the judge.

Let me know what you think about your $1,000 steak.

Okay, I will.

But are you going to give me money so I can say your steak is better?

Oh, we get money here?

Okay, I'll give you money.

Let me just say your steak is better.

Okay.

All right, we just pulled up to the Butcher's Cut Steakhouse for the $100 steak.

They got a 36-ounce quarter house steak for $115.

Guys, I don't think you understand how big a 36-ounce steak is, but you're about to find out.

Gold chairs?

All right, thank you.

Guys, as you see right here, we got tomahawk and porterhouse.

140 bucks, 115 bucks.

So we're gonna do the porterhouse.

Are you ready for having a really good experience with the meat?

I'm more than ready.

Yeah, we just ordered the porterhouse.

Yeah.

Well, we dry-aged your steaks 21 days, so you will have the best quality and the best flavor.

Wait, can you explain to the viewers out there what dry-aging is exactly?

Dry-aged over here in this meat cellar for 21 days with salt.

So all the juices, everything, they get concentrated in the middle.

All the flavor and stuff, it goes in the middle.

Okay.

Yeah.

So for 21 days minimum.

That's dope how it's all right behind us too.

It's on display.

That's sick.

You're going to love it.

Yeah.

Yeah.

You want to get a tour in the kitchen?

I would love to.

Yeah.

What?

Let's do it.

Yeah.

That's awesome.

Yeah.

You're taking care of us.

Okay.

Oh, it smells so good in here.

Before we seal it.

Then once we seal it, we put it in this.

Cooks a little more faster.

Okay.

Okay.

Yeah.

It's a little busy back here, so I don't want to get in the way.

Yeah.

Awesome.

Thank you.

Thank you for the tour.

Appreciate it.

That's sick.

Oh, it smells so good.

That is a massive steak, but it looks so good.

Yeah.

I would say you could probably share this with about three or four people.

And for the price, it's actually cool.

Like it's actually a good price point for the amount you get.

No way.

That's so sick.

I did not expect that.

I didn't know he was going to be doing that.

So I'm assuming not to touch this, right?

Not to touch this.

Yeah, okay.

That looks perfectly cooked.

Oh, my God.

Thank you very much.

Thank you, guys.

Thank you.

Dang, this steak is almost as good as this Lamar Jackson at it.

oh hold on that was the one that was the one so we definitely are gonna have a lot of leftover to take home to my family which is what i love about these food videos if you guys are ever wondering like what happens with the leftover food we take it home and whoever's hungry maybe save it for the next day take it to my parents house they live really close to me so i just drop it off medium rare beautiful i think it's actually pretty good this is my first time having a porterhouse

Wow, the flavor is so good.

Now that's a $100 steak.

That's a big steak.

Right, it is.

All for me.

I'm a professional food eater.

Can't you tell?

It is time for the $1,000 steak.

We are here at Greystone Steakhouse, and we're about to get a $1,000 steak.

We've been eating a lot, but we still got a lot more food places to go, and I'm having a great time.

The certificate of authenticity, quality grade, A5.

So what is the $1,000 steak?

The $1,000 steak is a steak from a Japanese cattle tomahawk.

Oh, okay.

So it is a 48-ounce steak.

48-ounce?

Yeah.

It's the most coveted beef in the world.

Wow.

So we're gonna cover it with gold and top it with truffle butter.

Okay.

Is this it right here?

This is it.

Oh my gosh.

So is that Wagyu, right?

That's a Wagyu because you see the marbling in the meat.

All this extra marbling in the meat.

That's what makes it a Wagyu beef.

I might need to share it with some of them watching at home.

48 ounces is a lot of meat.

Oh, yeah, definitely.

Okay.

So let's get the chef to prepare it for you.

Let's do it.

All right.

Thank you.

So how much money is this?

This is a $900 steak.

Hey, okay, okay.

That's insane.

How often do people order it?

Is it actually common or not?

it actually is really yeah because it probably feeds like a whole family of like six two people actually yeah 24 ounces that sounds i just said six that's crazy guys so we got this little secret private dining room we've sat here before actually for a video oh we got the nice chandelier about to have a supper in here i need someone to share this with like are you hungry

you think i'm gonna finish this look at me you can do that you think so yeah for sure okay so the tomahawk itself is already 900 bucks but adding this gold being bumped it up to a thousand yo it's literally in the air oh and then the truffle butter is truffle butter expensive because truffle is very expensive yeah truffle is the most expensive edible in the world no way yeah they're three thousand dollars a pound for like a little bit three thousand dollars a pound

certificate of authenticity quality grade a5 breed japanese black feeder cattle origin miyazaki japan oh shoot are you ready oh we're ready that's the best part about this place when you guys melt the butter on top it's so nice it's a stream of gold butter going down the steak thank you dig in baby it is so tender guys that cut so seamless one thousand dollar steak here we go

wow oh my gosh the flavor on this thing is insane look how perfect it's cooked medium you guys can taste quality of steaks and this is one of the highest qualities i've ever had in my life wow all right guys well we pulled up to in and out for the ten dollar burger they have really really good prices on this like a burger is not ten dollars from here but you can get extra patties you can do like a three by three four by four so we're gonna see what totals up to ten dollars but this greatest burger of all time

I don't even think the $1,000 burger is gonna beat this, so we'll see.

I am a little biased towards In-N-Out, because since I was a kid, I had it all the time.

So, I'm trying to get a burger, but I want it to total up to $10.

So, whatever you guys have to do, whether it's a 3x3, 4x4... A 4x4 would be $10.56.

Okay.

That's perfect.

All right, man, $10.50.

I've never had a four by four.

The most I've had is a double double, but we're going to get double that.

Hopefully, I can still take a bite, but I low-key think this is going to be the best burger out of all the price points.

This is my spot.

I have a designated spot here, guys.

I'm going to keep it a buck, guys.

Nothing is beating this burger.

I don't care what the price is.

Nothing is going to beat the $10 burger.

Look at this.

The thing is, I feel like I'm doing a brand deal for them, but In-N-Out has affordable prices.

The quality, it's quality you can taste, right?

I don't even have to look anymore.

Quality you can taste.

It's just perfect.

It's quick.

It's easy.

You get full.

Now, I've never had a 4x4, so let's get into it.

I'm going to take a fat bite.

Here we go.

Yep.

Yep.

Oh, my gosh, bro.

In-N-Out never fails to disappoint me, man.

I said never fails to disappoint.

I meant to say In-N-Out never fails to impress me all the time.

I got to save my appetite, though.

We got two more burgers.

That was the second walk of the video.

We still got $100 and $1,000 burger.

All right, guys.

We made it to the next spot for the $100 burger.

And I wonder if it... Whoa.

Look at that.

Look at how cool.

I wonder if the burger is going to look a little something like this, maybe gold plated with the knife in the middle, or if that's going to be like the thousand dollar burger, which is coming up right after this.

Let's go inside and ask them.

How you doing?

Oh, what up, bro?

Good to see you, man.

So what do you want to do for today?

We're doing a $100 burger.

Okay.

So whatever you guys have in mind to make this burger actually $100, I'd be down for.

Whatever it is.

I think I got something for you.

Really?

Yeah.

We can do all the patties we have, and then we're going to make a smash for them.

That's sick.

Okay.

I like that.

Dude, is there any way, you could say no, but is there any way that I could watch you guys do it?

Yeah, let me ask you.

Okay, yeah, yeah.

Don't worry.

No pressure.

Give me a second.

Now we wait to see the chef's answer.

Are we able to go in the back?

What's the final verdict?

you ready i'm ready you guys can come inside actually hey let's go dude thank you yeah no problem hey you guys are cooking up here smells so good wait so you think this will actually sum up to around a hundred dollars yeah we're gonna practice we're adding some toppings on there okay yeah yeah i'm gonna let you guys do your thing i don't want to get in the way but it was dope seeing you yeah i'll be outside then thank you

How on earth am I going to eat this?

I have no idea, but good luck.

Wait a minute.

What are these right here?

So these are vampire rolls, jalapeno rolls with bacon and vampire dip.

I see some lettuce.

Is that cheese?

It's arugula, more vampire dip on the side.

Jalapeno bacon.

We got bacon jam on the bottom.

Garlic aioli on top.

You said bacon jam?

Yeah.

I've never even heard of that, but that looks crazy.

And then jalapeno bacon, so it's not even regular bacon.

It's jalapeno bacon.

Can a human even, like, take a bite from this?

I know you can.

Bro, there's no way.

I'm gonna try.

I'm gonna give it my best shot.

Hey, we got the knife through the burger, just like the little statue outside.

Well, chat, I don't know how I'm gonna do this.

For real.

Oh, it smells so good, though.

They don't call it a smash burger for no reason, so we're gonna try to smash it down as much as we can.

I feel like there's something in there that when I squeeze down, it's just gonna squirt on me.

I'm gonna try to get as much as I can.

Okay, we're making progress.

Now let's see the weight on this thing.

Oh, this is heavy.

Okay, I'm gonna try.

I'm gonna try my best right here.

I know I could cut it, guys.

I know, but that's boring, right?

Oh, that's oily.

Mmm, that's good.

Sometimes I think to myself when I'm making videos, I'm like, we're really doing this.

You know what I mean?

Like, we're getting a $100 burger.

It's a crazy experience.

Definitely the messiest burger I've ever had in my life.

Like, look what I did to the bun.

It's gone.

The bun got smashed.

I can't even take another bite.

I don't know how.

I mean, it's good.

Look at the inside.

It had a little bit of everything.

I think the hardest part about getting these foods to a higher price point is they have to mix a lot of things together, and some of those things might not mix well together.

Some of them might not go good together.

This one's pretty decent, but there are some things that kind of don't mesh well, but still a really good burger.

You can taste the high quality in the meat, but again, putting too many things at once isn't really my thing.

But how else are they going to make a $100 burger?

So they did meet my expectation.

I'm still going to give this like, you know, maybe a 7, 7.5 out of 10.

But enough talk, guys.

It's time.

The moment you guys have all been waiting for.

The $1,000 burger.

Let's go.

It is time for the $1,000 burger.

We are here at Swag You Burger.

Guys, they put the swag in Wagyu.

And they about to put that swag in me.

pause one thing i noticed about today is that anything expensive we had had wagyu in it so you guys already know wagyu's the top of the top it's in the name they got something special for me they were expecting me we already called ahead and they said they got a real thousand dollar burger waiting so let's go see what they're gonna use because i didn't even know that you can't even create a one thousand dollar burger so ted inside oh my gosh all that yapping made me feel like brandon

What up, what up?

How are you?

Good man, Alex.

Nice to meet you, Brian.

Nice to meet you.

Got something special for you.

Oh, my gosh.

I'm going to let the chefs break it down when they go to cook it, but yeah, it's a $1,000 burger, and then we got some sides to go with.

It's the craziest burger combo I think anyone's probably ever made.

Okay, okay, yes.

I'm excited.

We saved the best for last.

Looks crazy.

Wait, isn't the milkshake made out of wagyu fat?

It's got Japanese A5 wagyu tallow.

We baked the brownie with that instead of butter.

That sounds crazy.

You guys know what you're doing here.

How expensive is truffle?

$1.25.

Dang, that's crazy, though.

That's expensive.

So all you're going to do is take it and just cha-cha-cha.

All right, let's go.

Watch your fingers.

Yeah.

I'm going to just go like that.

How much should I go for?

As much as you want.

Just keep going.

That looks good.

It looks good.

That looks good to me.

That looks delicious.

Oh, the milkshake.

I might have to start with that.

So we got the $1,000 burger for you today.

That's a potato brioche bun, right?

Made by a local company here in San Diego.

Underneath is our house burger sauce, mounted with two ounces.

That's like $200, et cetera, caviar.

The three burger patties are smash patties with a blend of A5 and Wagyu beef.

Each layer of cheese is a cave-aged truffle cheese.

Before they put it in the cave, what they do is they throw a bunch of ashes on it.

Okay.

And then they throw it in there just to harden it and really protect it while it's aging so it doesn't get too funky.

Wow.

Fried duck cake with more sauce on the other side.

And then on the side, you have your maple whipped cream on top.

And then our Wagyu fat milkshake underneath with house-made brownies and a five-man talent.

Okay.

compliments to the chef that's insane that's how the instructions on how you're gonna eat it okay you're gonna do let me know pick up with your right hand the skewer of a5 there you're gonna pick up with your left hand the whole bun you're gonna puncture your yolk oh like yeah cut it open yeah there you go you're gonna pour all that yolk on top of the truffle that we shaved oh it's gonna give it a little truffle aioli on top wow

Yeah.

Wait, that is insane.

Then you're going to flip it over, top button on the burger, and then you're going to stab the top with the rest of that A5.

Oh my gosh.

Look at that.

That is nuts.

Thank you so much.

Dude, look at the yolk dripping out as well.

wow i gotta get a good bite though i can't miss anything there's those two slices of a5 underneath the patties too okay i'll save this for later yeah okay the pressure is on i have to stand up for it i did say earlier i don't know if anything's gonna be in and out this might be it we'll see come on good bite come on i gotta do it i gotta walk actually wow

that is so good third walk in the video words can't describe how delicious that is oh my gosh the flavor the egg there's caviar the wagyu truffle all those flavors combined it was perfect can't forget about the milkshake though is this on the menu too yes that's on the menu the foam is special not an impossible piece but that is our flagship milkshake cheers

That's insane.

It kind of tastes like root beer, like a root beer float.

What a perfect way to end the video.

Now the best part about today is coming home to your dog.

Look at her.

Every time I go out to eat at a steakhouse and I have a bone-in steak, I always bring it home to Lola.

Lola, I also went to a restaurant called Lola 55 and I thought about you.

Okay, if you ever want to give this to your dog, just make sure you're monitoring them and don't leave them unattended because this has splinters in it.

So just let them chew on it for a little bit and then take it away.

But Lola, dude, she is so spoiled.

What is this?

What is this?

She's standing.

She's standing.

She's actually standing.

Well, guys, thank you so much for watching today's video.

If you enjoyed, please be sure to drop a like and comment down below which $1,000 meal you thought looked the best.

The tacos, the steak, or the burgers.

Subscribe to the channel to get me to 30 million subscribers.

Other than that, it has been Rug, Lola, and we're out.

Peace.