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Aired (November 6, 2026):
Akala ng owner ng isang Mexican restaurant sa Malate, scam lang ang email na natanggap niya mula sa Michelin Guide. Pero ngayon, dalawang taon na silang kabilang sa Michelin-Selected Restaurants list! Kilalanin ang owner na si Tots Ramirez at alamin ang kuwento sa likod ng kanilang tagumpay. Panoorin ang video.
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Akala ng owner ng isang Mexican restaurant sa Malate, scam lang ang email na natanggap niya mula sa Michelin Guide. Pero ngayon, dalawang taon na silang kabilang sa Michelin-Selected Restaurants list! Kilalanin ang owner na si Tots Ramirez at alamin ang kuwento sa likod ng kanilang tagumpay. Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
#GMAPublicAffairs #GMANetwork
GMA Network promotes healthy debate and conversation online. Any abusive language that does not facilitate productive discourse will be blocked from this post.
GMA Network upholds ethical standards of fairness, objectivity, accuracy, transparency, balance, and independence.
Walang Kinikilingan, Walang Pinoprotektahan, Serbisyong totoo lamang.
#GMAPublicAffairs #KapusoStream #GMANetwork
Subscribe to the GMA Public Affairs channel: https://www.youtube.com/user/gmapublicaffairs
Visit the GMA News and Public Affairs Portal: http://www.gmanews.tv
Connect with us on:
Facebook: http://www.facebook.com/gmapublicaffairs/
Twitter: http://www.twitter.com/gma_pa
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FunTranscript
00:01Happy Friday mga kapuso!
00:03Yes, Friday do!
00:04We made it.
00:06Finally, last day na ng work week.
00:07I say, deserve natin ang masarap na pagkain.
00:10Ay, talaga naman ate, no?
00:11At hindi lang masarap.
00:13Kasi, tingnan nyo naman,
00:15galing lang naman ito sa isang Michelin
00:17selected na Mexican restaurant.
00:19Oh, diba? Wow!
00:21Kaya, mabuti patikman na natin ito mamaya.
00:23Oo nga.
00:24Mahirap ito kainin dito ngayon.
00:26Correct, correct.
00:27Pero alam mo ate, alam mo,
00:29may nakakatuwang kwento dito sa restaurant na ito.
00:31Kasi yung owner po pala,
00:33big luck pa noon.
00:35Una, ang Michelin Guide.
00:37Kasi akala nila, scam lang lahat.
00:39Narinig ko itong kwento, ito tawang tawa ko.
00:41Tsaka, yung mga anak ko na nag-aaral malapit dyan
00:43sa restaurant na yun, panayampunta sa restaurant na yun,
00:45bago pa sila naging Michelin selected.
00:48Oh! Yes!
00:49Kaya alamin niya natin ang buong kwento niyan,
00:51kasama si Chef JR. Chef,
00:53favorite ng mga estudyante dyan.
00:55Oo nga.
00:55Hi Chef!
00:56Hi Chef!
00:58Hi guys!
00:59A blessed morning sa inyo, John AA.
01:02A blessed morning mga kapuso at yung ating food adventure nga.
01:05This morning, eh, world class lang naman.
01:08Nandito nga tayo sa isa sa mga restaurant dito sa Malate,
01:11Maynila, kung saan,
01:13second straight year na nilang nagawaran ng Michelin Select na recognition
01:17mula nga sa world-renowned Michelin Guide.
01:21At syempre, eto, hindi lang tayo basta titigin ngayon
01:23kasi aalamin din natin yung proseso nung kanilang mga sikat na po tayo dito.
01:28Kaya huwag na natin patagalin to.
01:29Dawagin na natin yung ating kaibigan, chef and owner, Sir Tots.
01:34Hello po.
01:34Tatrabaho po.
01:35Tatrabaho.
01:36Si Sir Tots, hindi pa natutulog to.
01:38Pamunay yung service nila kagabi.
01:39Sobrang in-accommoday tayo dito sa unang hirit.
01:42Sir Tots, sa mga kapuso natin na ngayon pa lang namumulat sa impact ng Michelin Guide,
01:48gano'ng big deal ito for a restaurant?
01:51Well, for us, it is a recognition na hindi naman namin hinangad.
01:56Parang, when you start a business, hindi naman ito yung parang initial idea na mangyayan na gusto mong mangyayari.
02:02You just wanna survive a difficult time in your life.
02:05And then, we created a dish here that just represented who we are
02:09and anong sa tingin kong parang papatok, especially during the pandemic.
02:14So, that is where we are.
02:16Yung birria tacos talaga yung nagdala sa amin.
02:20Kung, I think, yun yung nagpaselect talaga sa amin.
02:23Well, definitely, aside dahil yun yung isa sa mga signature dishes ninyo.
02:26And I think, siguro, for those business owners na nanonood sa atin,
02:30what basically is the criteria na namin-meet ninyo para mapili nga ng Michelin?
02:39In the sense of the Michelin, I think one would be the quality of the food.
02:43I think that's the number one there.
02:44Outside the service would be the quality of the food.
02:47Which is what I'm going to share with you, Chef.
02:50How we basically make our food.
02:52And right now, nandito tayo sa first batch.
02:54Okay.
02:54This is our first batch of birria that I will show you.
02:57So, medyo, oh! Medyo mainit-init na to.
02:59Ayan, no?
03:00This has already started early this morning.
03:02Okay.
03:03And the braising process here basically takes about six to eight hours a day per batch.
03:09Six to eight hours?
03:09Yes, per batch siya.
03:10But the whole process is about 20.
03:12Oh!
03:12Kasama yung marination namin overnight.
03:15Okay.
03:15So, this is basically a braised meat?
03:17Yes, po.
03:18Okay.
03:18So, technically, Filipino and Mexican cooking, madaming similarities.
03:21Oo, totoo.
03:22Yeah.
03:22Because of the galleyon trade.
03:23Yes.
03:24This is a barbacoa, then we have our balbacoa.
03:26Balbacoa, yes.
03:26Yes.
03:27So, basically, same approach, same attack, different spices lang.
03:30Mm-hmm.
03:30So, if we go here on this part, Chef, this is where our secret is.
03:33Ito na yan, oo?
03:34Yes, po.
03:35So, this is our, what we call it, adobado sauce.
03:38Okay.
03:38This is the base flavor of the birria that we have.
03:41Ito yan.
03:41So, ang mga components na ito, Chef, is a lot of dried chilies, guajillo, ancho, and a lot of gulay
03:46that we source here sa atin.
03:48We basically use yung mga general Filipino ingredients.
03:52I'm sure naman, kasi buya.
03:53Ingredients, yes.
03:54Hindi na nawawala yan sa atin.
03:55And then, we have about like 10 bunch of dried spices here to mix with everything that we will blend
04:01then before we come to this version.
04:03And, syempre, yung mga sinasabi mo, Chef, na mga components na yan, yun yung talagang nagpapa-authentic na birria.
04:10Yes, po.
04:11Yes, po.
04:12And for those na hindi familiar, kasi pag sinabi nating taco, kadalasan ang Filipinos, familiar tayo dun sa...
04:17Yes, crunchy.
04:18...yung shell na, oo.
04:19Pero, yung birya taco natin dito, Chef, paano naman yung assembly nito?
04:22Yes, so, I will bring you to our assembly line.
04:25Yeah, we're starting with soft taco, Chef.
04:28Yes, po.
04:28So, the essence of the birria by history, it's actually parang siyang pares talaga.
04:34Mismo, yes.
04:34That's the history of it.
04:36Oh, parang barrio food ito, eh.
04:37Yeah, it's a, it's basically a festive food.
04:42Okay.
04:42Na, pang sundae siya.
04:44Alright.
04:44So, that's how they make the barbacoa.
04:46In New Mexico, they do it underground.
04:48Yes.
04:48But of course, restaurant is different.
04:50And I will build you one, actually.
04:52Okay.
04:52So, we will start how we make it is the simplest version on our entire menu because yun na yung
04:57komplikadong version.
04:58Oo, yun na yung, kumbaga, yung misan plus na tinapagawag natin sa Indonesia.
05:01Ito na yung, ito na yung basic namin na we build it.
05:04Alright.
05:04So, our flour tortilla will be just drenched po with the fat that it produced.
05:10Yes.
05:10Okay.
05:11Na pinoproduce ng nililuto namin doon.
05:13Yes.
05:13So, somehow, ito pa rin yung nagbibigay ng parang crispy texture sa kanya.
05:17Yes.
05:18Exactly, chef.
05:18Alright.
05:19So, this is where the texture comes in and the flavor as well from the pot that we have.
05:23Alright.
05:24Kasi nag-ooze ng fat yun, eh.
05:26Yung mga beef.
05:27Tsaka sayang, di ba?
05:28That's flavor, eh.
05:29Walang, walang nasasayang po dito, chef, na flavor sa kusina namin.
05:33And then, we just putly...
05:35So, we're making the quesabiria.
05:37Yes, the quesabiria tacos.
05:38And this is what we're known for for several years already.
05:41Alright.
05:42And basically, we just put the cheese and then the beef with it.
05:46And that's the version already.
05:47Yung 20-hour process na beef nila.
05:50Yeah.
05:50It will take five minutes to make.
05:53Oo naman.
05:53Pero, yung proseso ng bira ninyo, pero yung success that this dish has brought into your restaurant.
06:01I mean, bukod sa recognition, ano pa yung pinaka, I think, success na na-associate mo with your product?
06:08So, when we started this, bilang lang kami sa isang kamay na we're doing this.
06:14True. Okay.
06:15Now, since the pandemic and na-grow na yung cuisine over time dito sa Philippines, we've seen so many businesses
06:25that is also parehas ng concept.
06:27Okay.
06:27And I think bilang SME, that's the tremendous feeling or impact that I think is the best way to put
06:36it lang, Chef, na parang, ah, meron ng gumagawa na ng iba.
06:40Kaya na.
06:40Yung market na, nakakapagtayunan ng mga negosyo yung iba, similar to what we do.
06:46And it creates an impact.
06:47Syempre, nakakapag-apply ng trabaho, ekonomiya.
06:50Generate kayo ng employment, di ba?
06:52Yes, yes, yes.
06:53So, yun yung isang bagay na, ano, na nagbibigay sa amin ng meaning to why we always do what we
07:00do here.
07:00Pero, yung speaking of the recognition niya, ah, Montek pa nating napalambas yan kasi ganina pinag-uusapan natin, di ba?
07:07Akala natin, spam email lang yung, yung natanggap ninyong tawag, kumbaga.
07:13So, paano, ano ba yung mindset nun, na parang, bakit, bakit scam yung, yung impression mo sa kanya?
07:20Well, um, first kasi, hindi mo naman maiisipan nga na magkaroon ka ng ganitong klaseng award.
07:25Okay.
07:26Especially coming from a survival standpoint.
07:28Oo.
07:29So, nung nakikita ko siya, parang, ang first instinct is, we have to protect our business.
07:34True.
07:34So, we have to protect what is here.
07:36Lalo na nga, sabi mo, ang mga hini-information, medyo personal.
07:40Ah, personal, personal siya.
07:41So, doon ko na naisip na, ah, hindi, baka, baka scam to, baka scam to.
07:46Imposible naman na ganito yung mangyayari na may michelin-michelin yung negosyo namin.
07:51To the point na bin-luck ko pa.
07:53Bin-luck ko siya, bin-luck ko siya.
07:54And nung pag bin-luck ko siya, that is the most funniest thing in my career.
07:59So, sampung taong ko nang ginagawa yung pagnenegosyo at yun yung naiwan na legacy ko.
08:05Oo.
08:06I mean, unang-una, tama yung reaction mo.
08:08Oh.
08:08You protect your business.
08:10And then second is, parang yun nga, kinakwento natin kanina, pinch me moment.
08:14Diba?
08:14Yes, yes, yes.
08:15Ang pinaka-nakakagulat dun is the amount of support that comes with that.
08:21So, that's pretty insane.
08:23Ito, chef.
08:24Thank you, chef.
08:25So, ganyan lang kabilis, diba?
08:26Yes, po.
08:27That's basically the process on how we make the dish.
08:29Then, we're just gonna put gulay, then sauces, then we're done.
08:33Okay.
08:33That is the 20-hour process.
08:36Dito na siya ba?
08:37Why?
08:37Yan na yung parang highlight.
08:40Opo, opo.
08:41Dito na po siya babagsak lahat.
08:43And after this, matitikwan nyo na po yung ang pinagpupuyatan namin.
08:48Oo, grabe.
08:4920 hours is really a labor of love.
08:52And I think yun din yung nagre-resonate sa mga patrons ninyo, diba?
08:57Opo.
08:58Yan.
08:59A lot of the components when we build our food here, madami itong, chef, madami itong, madaming taong involved dito.
09:07Oo naman.
09:08Pago kami makapunta dito sa dish na binubuo natin.
09:11So, this dish itself that we make, this is 20 hours.
09:15Oo.
09:15This is about 10 people employed.
09:18Grabe.
09:19Para lang makabuo ng dish dito.
09:21Ganto kasarap.
09:22Yes po.
09:22And of course, aside from the birria, habang kinukompleto ni Chef Tots yung kanyang plato,
09:28marami pa tayong offering dito.
09:29Yung si Tostadas here.
09:31Yes po.
09:31Yes po.
09:32And a lot of Mexican specialties pa na meron tayo dito.
09:37Tapos, eto yan, chef, no?
09:39Yes po.
09:40So eto, mga kapuso.
09:41Very generous.
09:42Ano yung price range natin dito, chef?
09:44So, we're talking about from 2 to 6 pieces coming from $270 to $690.
09:49Aha.
09:50Basically, for sharing naman silang lahat.
09:53Pag nandun ka na sa 6.
09:55Mmm.
09:57Grabe.
09:58Hits the spot.
09:59Thank you, chef.
10:00And pinakamaganda kasi dito, yung nagpapaiba sa birria taco is yung consomme na tinatawag natin.
10:05Yes, yes, yes.
10:06At sabi nga natin, walang nasasayang na flavor.
10:09So, imbes gamitin kong sa iba, inooffer nila, binibigay nila as parang sabaw.
10:13Yes, on the side.
10:14Yes, on the side.
10:14Pwede siyang i-pour over, pwede siyang i-dip.
10:17Mmm.
10:18To create the flavor, to intensify and also to rehydrate din yung karne.
10:23Yeah.
10:23Mmm.
10:25Juicy.
10:26Tapos yung laro nung yung spices sa bibig.
10:30Truly worth it.
10:32Thank you, chef.
10:33Chef Tots, congratulations mga kapuso.
10:35Yung mga ganitong awards, yung mga ganitong recognition.
10:38At the end of the day, panalo ang Pilipino.
10:41Yes po.
10:42Kaming mga SME, we fight for what we think within our passion.
10:47And we try to, we try our best.
10:50Syempre, araw-araw kami nandito, araw-araw to my staff and to my team.
10:54Yeah.
10:55And we provide what we can do.
10:59And every day, we just try a little better lang.
11:01Yes, sir.
11:02In the street.
11:03So, congratulations sa lahat ng award.
11:05Sa lahat ng SME, saludo po sa inyong lahat.
11:08At syempre, tayo naman dito sa Unang Hirit.
11:10We always recognize yung inyong effort.
11:12At saan pa ba?
11:13Imbitahan ko kayo lagi.
11:14Saan ka yung susunod na world-class na restaurant pupunda?
11:18Tumutok!
11:18Sa inyo pa masang morning show kung saan.
11:20Laging una ka ah!
11:22Unang Hirit!
11:26Galit kami.
11:27Hindi ikaw na, Chef.
11:29As in, galit kami.
11:30Masama yung mga loob namin.
11:31Ingit na ingit kami.
11:33Ang sarap na kain ni Chef!
11:37Ako, ang sarap.
11:38Napakasarap na kakadami na kami.
11:40Marshmallow number one.
11:41Sure.
11:41At dahil dyan, ang challenge ay mag-host habang may marshmallow sa bibig.
11:45Mga kapuso, deserve po natin mahalin at deserve din natin ng surpresa.
11:49Tama!
11:51Tama!
11:51Tama!
11:52Kaya si Chef JR po matapos ang food trip.
11:55Abang may surpresa naman sa mga kapuso natin dyan!
11:58Chef, ano ba yan?
12:00Chef, good morning!
12:01Good morning!
12:01Ano ba under yung table natin?
12:03Guys, ito!
12:04Ito, surpresa natin.
12:06World-class food trip lang naman yung pinanggalingan natin.
12:09Kaya, world-class pa-premio din ang hatid natin.
12:12Nandito pa rin niya tayo sa Malate.
12:13At syempre, bit-bit din natin yung sample nung kaninang pagkaing pinakita natin.
12:18Galing na naman sa isang Michelin-selected na restaurant.
12:22At dahil dalawa lang ang kamay ko,
12:24ito, kasama ko si Kuyatino
12:25para kamustahin yung ating mga tricycle drivers dito
12:28na magigiting na bumabiyahe along Tapta at Malate.
12:31Sir, ready ka na bang madagdaga ng iyong kita this morning?
12:36Ready na, sir.
12:37Okay, kailangan lang po sagutin ni sir ang ating katanungan
12:39dito sa Quiz Sina.
12:43Pero sir, bago yan, syempre, may sample muna tayo.
12:46Tignan mo muna, kuha ka muna dyan.
12:48Alam mo ba yung tinuntahan naming restaurant ko?
12:50O ka lang dyan.
12:51O, tapos tignan mo muna.
12:52Tapos tingnan mo sa akin kung kamusta ang lasa.
12:55Masarap naman mo po.
12:57Masarap.
12:57Unang kagap pa lang, masarap na agad.
12:59Okay pa.
12:59Legit mga kapuso.
13:00O ito naman, dadagdagan pa natin ang ating papremyo at konting saya
13:04para sa mga kapuso natin dito.
13:06Kailangan mo lang sagutin yung tanong ko, sir.
13:07Sir.
13:08Pangalan mo ulit.
13:09Diago Beres po.
13:10Okay, Kaila Diago.
13:11Ito ang iyong katanungan.
13:13Anong pagkaing Pinoy ang gawa sa soy bean?
13:16Yung ginagawang tokwa, nilalagyan ng arnibal at sagot
13:20at kariniwang maririnig mong sinisigaw ng mga naglalako tuwing umaga.
13:26Talong.
13:30Patay tayo dyan.
13:32Patay.
13:33Patay tayo dyan.
13:34Mali, mali, mali.
13:35Mali, mali, mali.
13:36O isa pa, sige.
13:37Tahong, tahong.
13:40Tahong.
13:41Okay.
13:42Nasobrahan lang yung sagot ni Kuya Diago.
13:44Pero mali yun.
13:45Taho ang sagot.
13:47Pero dahil dyan,
13:48Kuya Diago meron ka pa rin 500 pesos.
13:52Ayan.
13:53Montek na.
13:55Okay.
13:56Hanap pa tayo ng iba.
13:57Baka this time tama na yung sagot.
13:59Okay.
13:59Tara sir.
14:01Sir, pangalan po.
14:02Noel po.
14:02Kuya Noel.
14:03Ito, tanong mo ha.
14:04Makinig ka na maigi ha.
14:05Ano ang F sa FBA?
14:11FBA?
14:14Blank Drugs Administration.
14:16Food.
14:16Yun!
14:17Nadali mo!
14:18Yes sir!
14:19Ito ang 1,000 mo Kuya Noel.
14:22Winner na winner.
14:22O ito pa.
14:23Isa pa, isa pa.
14:24Ito pa, mamaya.
14:25Syempre marami-rami pa tayo dito
14:26ang ipamimigay na premium.
14:27Syempre sa mga Solid Food Adventures.
14:29Lagi dumudok sa inyong pambansang morning show
14:31kung saan laging ula ka.
14:32Unang hirit,
14:33magbabalik po kami!
14:36Wait!
14:37Bago ka umalis dyan,
14:38mag-subscribe ka muna sa
14:39GMA Public Affairs YouTube channel
14:41para sa latest happenings
14:43ng unang hirit.
14:44Ba-bye!
14:44Ba-bye!
14:46Ba-bye!
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