- Can I get some of them tortillas?
- Oh boy (laughs).
- Tortillas and them quesadillas.
(upbeat music)
- Hello internet and welcome back to "Watch Me Taco,"
the show where we push the very definition of a taco
to its very limit.
And today's guest is the very special, Bobby Berk
from "Queer Eye."
- Hello!
- Hi Bobby.
- What's up, Taco Girl?
- How are you doing?
- Are we gonna make some tacos today?
- So what we're doing is,
on the show I take your favorite foods
and we mash them up to create the ultimate Frankenstein taco,
and in the end, you taste it,
and you let me know whether or not it tacos.
Are they gonna be delicious?
We don't really know.
I hope so.
- I hope so, too, if I have to eat them.
- So your favorite foods...
Can I tell you the information I received?
- Yeah, I'm interested to hear what you found out.
- You're a breakfast guy.
- I am, I love breakfast.
I love brinner.
Do you know what brinner is?
- I do know what brinner is.
- Breakfast for dinner.
- Oh my God, how did you do that?
That's amazing.
- I'm so clever.
- So French toast: You love it, right?
- I do, love it.
- An omelet?
Who doesn't love a good omelet?
- Right, mine usually turn into scrambled eggs
but they start out trying to be an omelet.
- I love it, OK.
And butternut squash.
- Rich and yummy, reminds me of Thanksgiving.
- Absolutely.
And then, you're kind of a parfait guy also, aren't you?
- Who doesn't like a nice parfait?
- It's crunchy, it's creamy.
- For the days when you're not gonna eat an omelet
and French toast for breakfast.
- And then a green smoothie?
- Yeah, that's you know,
can I get all this and then a green juice
to just flush it all out.
- Oh my God, I get it.
So I'm going to construct this taco
based on all of that information I've received.
- OK, there's not one ingredient in there
that you would normally think of as a taco.
- I don't know if it's gonna work.
I think it's gonna work.
- I gotta say, I'm a little worried--
- I'm a little worried, too.
- But hey, you're the taco master,
so I'm gonna trust you.
I'm gonna put it in my mouth just like you told me to,
and I'm gonna see if I like it.
- Now I know as an interior designer
the home is very important to you.
- It's where the heart is.
- Tell me about the kitchen.
Is the kitchen important to you?
- The kitchen is important to me.
Honestly, right now where I live,
I live in a loft downtown, [and]
I don't cook because I don't have the greatest kitchen.
We are looking to buy a home soon,
and one of the things that I love about it
is when I'm getting my mortgage with Chase,
they're actually giving me up to 75,000 miles
and points that I can now use to travel.
Because I was like if I buy a house, then I can't travel,
but now I still can.
- What can I do with these points?
Do these points mean anything to me?
What can I do with them?
You can get a blender, you can get a knife set,
you can get a vacuum cleaner, you can get a sofa,
you can get a puppy.
No you actually can't get a puppy.
But you can get other things.
- [Lee] What do you say I make you some tacos?
- [Bobby] I would love it.
- Our tortilla right, 'cause we need a shell.
- Is it gonna be the French toast?
- You're so good!
The tortilla will be the French toast.
It is a breakfast taco so we're gonna get our eggs in there.
We're gonna do a nice little soft scramble.
- So what are you doing here?
How are you making it?
How are you making scrambled eggs?
Tell me.
- So I just -- I beat them.
- Oh you gently caress them.
- I beat them!
I feel like the key to really good scrambled eggs
is super-low heat.
You want your butter completely melted,
and then you just want to really delicately
kind of like shove them around.
On top, we're gonna do some sauteed butternut squash
and a little bit of kale, get some red onion in there.
And then, we are going to toast some papitas,
we're gonna toast some almonds,
and we're gonna put that in there
for this like crunchy element.
So you're kind of getting your parfait fix.
Our sauce is going to be Greek yogurt.
So we're gonna take some celery greens,
we're also gonna take some parsley and some lemon juice.
We're gonna combine that with the Greek yogurt
to make this amazing, like, creamy
but really bright and refreshing sauce to go on top.
OK, so we're gonna plate these tacos.
They're almost done.
So here are our brioche tortillas. (laughs)
- Can I get some of them tortillas?
- Oh boy.
- Tortillas and them quesadillas.
- I didn't know you were bilingual.
- Oh absolutely.
I speak Texan, I speak Missourian.
- So I have our soft scrambled eggs right here,
and I layer that on top of our brioche,
and then I have our kale and butternut squash,
which is with a little bit of maple syrup,
so it's a little bit sweet.
And then we have the red onion,
it's got a little bit of a bite.
- So what's in there, my green juice?
- I'm really proud of this one.
I think this is really delicious.
It's really creamy and rich,
but then like also really refreshing at the same time,
very herby.
A little bit of that and then our toasted nuts.
Here we go.
Your brinner, brunch tacos.
All of your favorite foods combined for you,
Bobby Berk, from me.
- It smells really good.
Actually, it is really good.
- Really?
- It really is.
- OK, talk me through it.
What do you think?
- It's got sweet, it's got sour, it's got a little kick.
I like the crunch of the nuts, I like the onions.
The kale's cool -- it's got a little crunch still in there.
It's really good, try one.
- I wanna try one.
- I gotta say, I wasn't convinced in the beginning,
I was like, "This is gonna suck."
- You said you were worried, you were concerned.
- Well it's really good,
I'm still eating it, aren't I?
- It's great, I think that the texture...
I don't mean to toot my own horn.
- Toot!
- It's really good.
- The tortillas, they're really good.
- So if you had to name this taco,
what would you name it?
- A French taco.
- So there you have it friends, the French taco.
Bobby Berk, thank you so much for joining us.
- My pleasure.
- You are such a darling.
I can't wait to make tacos for you again.
- Yeah, I can't wait either.
You'll have to come to LA though.
- I would love to come to LA and make tacos with you.
- Taco capital of the world, yo.
- I'll do it -- see you in LA.
- I'm sorry, Mexico, I'm taking that title from you.
- That is not gonna go well on the internet, but hey!
(laughter)
Thank you so much to Bobby, and thank you so much
to everyone for watching.
This is "Watch Me Taco."
- Bye, thanks.
(upbeat music)
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