RENU: We are doing our signature dish, the Tikka Masala Burrito.

SETH: Well, I love tikka masala, one of the most popular dishes in the world, correct?

RENU: It is, it is.

What we've done here is, I've tried to combine a lot of the Indian spices with some of the Mexican spices to get a little bit of a different taste, yet keeping the authentic tikka masala taste.

SETH: And I know Mexican cuisine, Indian cuisine, both use a lot of spices.

RENU: A lot of spices.

Indeed, you can see it right here.

SETH: Yeah.

RENU: So the first thing we do, of course, is we make the marinade.

So we'll begin with yogurt, sour cream.

We're going to use the chipotle peppers, which is the Mexican infusion into the tikka masala.

This is going to give it a little bit of the smoky flavor.

And then is achiote paste, and this is another very important Mexican ingredient.

It's going to add color, a little bit of that redness.

We use the ginger, garlic, and green chili paste that is used in almost every Indian dish.

So a little bit of the black pepper, garlic, salt, some of the garam masala.

Of course, the garam masala is composed of all of these delicious, beautiful flavors.

Cumin, turmeric, cayenne pepper, a very little bit of oregano.

We are going to do a little squeeze of fresh lemon juice.

And then this is the secret ingredient.

This is pineapple.

It's going to leave a... SETH: It's going to give it a nice bright flavor now.

RENU: Just a little bit.

Just a little bit of brown sugar.

And then of course, we are going to make a nice blend.

And so once you have a marinade, that's when you will take your chicken.

So you want to make sure that each piece is coated well.

So this is going to marinate for about 24 hours.

I have some already marinated.

It's got a lovely color.

And I'm going to grill some, so let's go to the grill.

SETH: Let's do it.

RENU: And this is Serpil, my very efficient and talented line cook.

SETH: Hi, Serpil.

RENU: She does... SERPIL: Yeah, hi.

RENU: And she's going to help us do this burrito.

SETH: Great.

So we're actually making a burrito now.

RENU: We are actually making the signature dish.

So the first thing we're going to do is, we're going to grill this chicken.

The grill is nice and hot.

SETH: I can tell.

And the grilling will give other layers of smokey flavor.

RENU: It will, yes.

Absolutely.

And as the chicken marinated, it got a really nice red color.

So I'm going to flip the chicken now.

And Serpil here is going to start roasting the onion, green peppers, and the red pepper with cilantro.

SETH: Whoa.

Wow.

I was not expecting such a spectacular show.

RENU: Yes.

This is what gives it the nice charred look and the flavor.

SETH: Yeah.

RENU: While that is happening, I'm going to be getting my chicken and I'm going to start to slice it.

I'm going to grill the tortilla, and then we are going to roll the burrito with all the sauces, the tikka masala, and a special cheese sauce that we make right here.

And then another masala, the house spice, which is our secret ingredient.

And then you'll enjoy the best burrito ever.

SETH: Chef, this is definitely a knife and fork burrito.

I'm not picking this up and taking it to go.

RENU: It sure is.

SETH: And what are we drinking here?

RENU: We are drinking the classic jalapeño margarita that is designed by my husband because he does the bar as I do the back of the house.

He's an artist and does fantastic margaritas.

So this is that... SETH: So his specialty is the spicy margarita.

RENU: The spicy margarita.

SETH: Cheers to that.

RENU: Cheers.

It's good.

SETH: That is excellent.

All right, I am ready to get started here.

RENU: Please.

I hope you're getting the flavors, the layers, the many, many spices we use to marinate this.

SETH: That is just awesome.

RENU: Oh, wonderful.

SETH: There are so many great flavors, including whatever's on top here.

RENU: This is a blend that we do here.

It's a mixture of a couple of spices, but most important is the roasted chili diablo.

SETH: Got it.

Yeah.

RENU: It's almost like the chili diablo ash.

SETH: There's a lot of good smoky flavor throughout the bite.

RENU: Is the chicken tender?

SETH: The chicken is tender, but it's just also oozing cheese and just oozing warmth and just comfort.

RENU: Oh, wow.