How to cook a Costa Rican Breakfast | Jimmy Butler travel vlog

Jimmy Butler III, you ain't never made eggs before in your life?

Not the white part.

I drink the yellow part. You drink the yellow part? Up here?

Really?

No, okay, where'd it go?

Prove it.

Prove it.

That's the best part, man. It's good for your voice.

Okay, prove it.

Here, man.

For all the singers out there.

Your food's getting cold.

For those who didn't know, this part of eggs is good for your voice.

You can only speak to us in Spanish. You can't speak to us in English.

Really?

Yeah, you can only speak to us in Spanish, but you got to tell me what we're making first in English so I can try to guess what you're saying.

The rice.

Rice. Beans. Beans.

And the lisano sauce for the secret sauce.

Is it spicy?

No.

Okay, perfect. That's what we're making first?

That's what we're making first.

Cannot speak no—

okay, hold on.

Is this all we making?

Huh?

What are we making after this? This is first?

After this, we're going to make the sweet plantains.

Sweet plantains. After this, sweet plantains.

Then the breakfast potatoes.

Then the breakfast potatoes.

And finally, finally, the tortillas.

Tortillas.

Tortillas. With corn flour.

Why are you putting on gloves, Remy? It's our food. I mean, never mind, man. Just leave the chefs to do the work. All right, I'm ready.

Lo primero que vamos a hacer es encender nuestra olla aquí.

What?

Con el fuego en este. Entonces, lo primero es cebolla, chile, culantro y un poquito de aceite de oliva.

He said oil and then all of this.

Exacto.

Put it in here. Mmm, me gusta.

Sofríe un poco. Un secreto siempre es agregar un poquito de sal a la cebolla.

Sal. Exactamente.

Así la sal nunca se quema.

Never and more. Nunca. Never.

Never. Quema.

Burn. Never burn it.

With a little salt in the onion, never get burned.

That's about half, right, bro?

We getting it did. You see that, Rem?

Yeah. I love it, huh?

Now he said this is like the This is the sauce of Costa Rica. This is our shit. That's basically what he said.

It's like if you relate that to America, what would be that?

What would be our sauce?

He can't speak English no more.

I'm asking you.

What do you mean? If you took this to America? I don't know. It would be like hot sauce.

That's it.

Yeah, yeah, that's it. That was really good.

Ah, sí.

That's it.

No English.

No English. Eso es lo que le da el sabor.

I knew, I saw that, Remy, man. Mind your business. I was saving it for last, man. That's your problem. You worried about the wrong stuff.

Rice.

Half of the rice. I feel like you're not mixing it right, man. Then you mix it, Remy. Here, you rip. You do something. No, you mix it, man. He's standing over my shoulder. I got this.

Gosh, this is hot.

Este es el primero. La primera preparación que va a ir directo a la mesa.

I'll take that. Yeah, you take that. I still don't understand why you got on gloves. One by one.

Not bad.

Ladies, I can cook.

You're joking. You tell the truth. But I'm not gonna be that guy. I'm the friend that's gonna build you up, not break you down. Great job, Remy. You're doing great. It's taking longer to take the damn things off her than it is to cook 'em. Boom, you see that? Put that over there. Boom. We don't got all day. Look, I did 2 at a time that time. Boom. See? Now you do the last one, man, quick. It's quick. We don't got time. The customers, they out there mad 'cause their food ain't out yet. Bravo. Boy, you gonna burn your mouth. I just told you not to do that. No one listen to me.

Todo.

Todo mean a lot, I think.

Mm-hmm.

Todo means all, I guess. Jimmy Choo-lee.

Jimmy Choo-lee.

Jimmy Choo Lee.

Woo!

Yeah, let me get back over here and do my plantains.

Ah!

Ah! Those ain't yours, those my plantains. You're burning them, they're burning. No, I'm not. No, I'm not. When it's done, we gonna put that over here and you gonna pan in again.

It's gonna look like that. Okay, okay.

Oh, tell you what, these looking good from over here from my view.

Cuando hierve un poco, se lo tiramos encima.

Ah, you cook it and you put it on top of there.

Exactly, exactly.

I know Spanish, y'all. I don't be playing with y'all. I'm only gonna put them on mine though, so mine tastes good.

It's like when you put the maple syrup in your pancakes.

He said it in Spanish? For me? What I need to say? You don't understand Spanish, so why would I tell you anything in Spanish?

But he just said it in English though, So you gotta say it in Spanish.

Say it in Español.

Yeah, exactly.

Es como agregarle el sirope a unos mapas.

Like you don't know what he said. So now I have to translate it for you, man. What he said is, putting this on top of here is basically like putting maple syrup on your pancakes.

Dos de los quesos tradicionales de Costa Rica.

Cheese.

What did he say?

These are cheese originally made in Costa Rica.

Exactamente. That was easy.

This one, este se llama cuajada.

What'd he say? They call it cuajada. No, you just said what he said. What did he say?

They call this cuajada.

No, he said this is goat cheese. Thank you very much. Next, please.

Este es queso turrialba. Queso Turrialba.

What'd he say?

Exactly, be quiet.

Cheese Turrialba.

From the goat? No, cheese from Real Madrid. Now, huh?

Turrialba cheese.

That's the cheese that Ronaldo used to eat.

The name is Turrialba cheese.

Maseca.

That's corn.

Bro, you know that that's corn because there's a picture of corn on there.

Esto es la parte más divertida del desayuno.

Most important part of breakfast. What are we finna make?

Cornbread.

Who the fuck eats cornbread for breakfast in Costa Rica? Let me guess what we're finna make. Tortillas.

Tortillas.

Well, I'll be. I know how to do that. I ain't gonna do it 'cause I don't wanna show you up.

Oh, right, right.

'Cause you've been doing this for years. So I'm gonna just do it the way you showing me how, but I really know how to do it in there.

They good though, for real. Exactly.

Exactly, I don't mean to.

Ah, su letra?

Si.

So I know Jimmy won't steal it from me.

Oh, okay.

Did you Google that?

Letter.

Come on, give me some credits now, man.

Come on, man.

That's a big R. You see it?

R, not J. What the hell does R even stand for?

Rookie.

Oh, you just slide it off the end.

You go to the corner like that, and then you— this is the moment.

Woo!

That was trash. Ah, basura! Basura! Basura!

You want to learn a fast trick?

No, I want to do this my way. You did yours, mind your business. See that?

Now that you know the hard way to do that, I'm going to show you an easy way to do it.

Is more easy? Why in the hell you didn't show us that the first time? That don't even make sense. Whoop! Mine not going. I think I need a different pot.

Gotta move it on the side.

There you go. There you go.

Perfecto.

I was just playing with y'all.

I knew it.

We gotta start working together, man. We've been breaking each other down this whole time. You've been saying nothing but negative stuff.

That's good.

No, no, no, no. You gotta cook it longer than that.

Boy.

Yeah, when he can. Probably like the white part. Wait, first of all, Jimmy, you tell me you ain't never made eggs before in your life?

Not the white part.

It's the same. You wouldn't eat your normal eggs like that.

I would.

You shouldn't. You probably would, but you should not do that.

You didn't know it has more protein?

What?

I mean, it's better for you if it's not like completely done.

I drink the yellow part. You drink the yellow part? Up here? Well, you know what?

Really?

No, okay, where'd it go?

Prove it.

Prove it.

That's the best part, man. It's good for your voice.

Okay, prove it.

Uh, I have one in there.

No, no, no. We got 4 of them right here.

You think I was lying?

Give me, give me, give me some. No, you got that. Hey, don't you worry. How do you say this again?

Uh, cuchara.

Cuchara.

Good way.

Here, man.

For all the singers out there.

Your food's getting cold.

Here, put it there. For those who didn't know, this part of eggs is good for your voice.

You're disgusting. It's good for you. If you can do it, I can do it. It is good.

It is good.

He's gonna throw up.

Am I? It's your first time doing it. You're not used to it. Oh, come on. Say a prayer for me in Spanish. Say, God, please don't let this fool throw up.

Say it. Que por favor no vomite.

It's not bad. I can't swallow. You're at the edge. Just chug it. Just chug it. It's better if you go. I can't do it. Yeah, okay. Chew it.

Oh.

No, I— bro, no. [FOREIGN LANGUAGE] I got right here, salt and pepper.

Woo!

That shit didn't work. My voice still sound the same. You want me to bless the food in Spanish or in English?

French.

Oh, I'm not good at French. Heavenly Father, thank you for another day. Thank you for a great workout this morning. Thank you for the food that one of the great chefs at this table has put together for us. The other, bless his soul. Thank you for me. Being able to cook eggs and tortillas, plantains, rice and beans, and potatoes. And thank you for the goat. Hopefully his foot gets better so he can get back and show everybody that y'all can't mess with him in the name of our Jesus. In your name we pray, Lord. Please continue to touch Remy's heart, his mind, and his soul, 'cause he needs it. Thank you.

Amen.

Do they all look the same?

No, they're not.

What did you add in yours?

Love.

You didn't cook yours with love, so. Everybody know that that's a secret ingredient in majority of my cookings. Oh my God. I think that one was one of the ones that you made.

Trash.

You made the rice?

Yeah, that one was mine. You made the rice?

That's actually one thing you made that's good.

What do you mean?

Come on. I made you rice. I made these plantains.

That's—

That's mine. Let me see. No, actually, that's yours because you burned it.

No.

Good, ain't it? That's good or bad?

It's good.

So look, I just finished whipping up a little Costa Rican breakfast. Something light for me. But for, you know, a chef like me, I spent 3 years in culinary arts school here in Costa Rica learning to flip the pot and cook the plantains, um, cook the sugars and all of that good stuff. I mean, for all of y'all out there that's peeping and watching, for a flat fee, mm, I say $2.5 million, I will come cook for you one meal. You can pick breakfast, lunch, or dinner, but you will get the same food no matter which one you pick. And it will be a Costa Rican-style breakfast for breakfast, lunch, or dinner. But if you subscribe to the YouTube channel below, down there, um, I'll give you a discount. Come cook for you for $2.4 million. Sounds good to me. Well, back to feasting I go.