Singer-Songwriter Sofia Reyes Gets Hooked On San Francisco’s BBQ Scene || InstaChef

– Dip in the Filipino vinegars Suka sauce. – Oh, what the hell? – And when people come in the window they say, “I want hella shrimp” that’s the double size. – I want hella shrimp. Welcome to Instachef.
We’re profiling chefs who are creating a new food tradition by using Instagram to bring their creations to the world. I’m your host, Cliff Skighwalker. Me and some of my friends
are hitting the road in the pursuit of pure deliciousness. And we are going in, one dish at a time. – Look, I finally arrived in the Bay Area. And it feels great to
be in the land where they hyphy and go dumb. One thing about the Bay
that I love especially is that it’s a melting
pot of cultures and races. And the food here reflects that. Not to mention, since
we’re near the ocean, dishes here are fresh, and flavors are unmistakable. Instachef has blessed me with tremendous opportunities
to see wonderful places. So I can’t wait to see and taste what the Bay has to offer. Dawg, we have to eat. Let’s go! (car door shuts) Being on the road with Instachef, I use my phone for just about everything. If it’s looking up new places to eat, hitting up the Thrillist crew, or checking out my Insta feed, I have to stay connected. That’s why I use Visible. It gives me unlimited everything: Messages, minutes, data. It’s super fast and $40 a month. No stores, hidden fees,
or annual contracts. And it’s running on
Verizon’s 4G LTE network. My special guest for the Bay Area is a singer/songwriter
from Monterrey, Mexico. With a new project in the works, the video to her latest single “RIP” with Anitta and Rita Ora has amassed over 65 million views. Ladies and gentlemen: Sofía Reyes. – Woohoo
(laughs) – [Cliff] What’s up?
– What’s up? – How are you? – I’m good, I’m good.
I’m so happy to be here. – We definitely have some chefs to meet, some food to try, but more importantly, we have to have a conversation. – I am ready. – You ready?
– I am so ready. – Let’s go.
– Let’s go, let’s go. Sofía, you’re traveling
across the world right now, so thank you so much for just taking time out of your busy schedule to meet me in the Bay Area. I appreciate that.
– No, thanks for having me. – How is everything
going with you, right now? – I’m ready for 2019. I’m ready for life. I just want to experience,
I want to travel. I want to meet people,
all this kind of stuff. Professionally, I just
released my new single “RIP” with Rita Ora and Anitta. And I just couldn’t be more grateful. – Major congratulations, not only on the release of that, but the reception that
it’s getting from people. Your videos and streaming
numbers do so well. – It’s crazy. My fans became my family. And us Latins we’re just passionate; it doesn’t matter what. Music, family, food, anything. – I want to rewind the clock back and talk about early
life with your family. What were some of your
earlier memories in food? Every Saturday we would
make a party at my place, with family and friends, and make like quesadillas
and all this good stuff. That was a tradition for sure.
– Word. Now–
– I’m starving now. Listen, oh we’re getting to that. – I’m getting ready
– I promise you. In America, there’s this whole underground food scene. Do you know anything about it? – No, tell me, tell me,
maybe, I don’t know. – Just like you’ve used social media to promote your music,
– Yeah, for music [Cliff] Chefs here are using social media to not only promote their food, but to sell their food. So, we’re in Oakland right now, and we’re on our way to meet chef Rashad at Crave Barbecue. Chef Rashad’s completely self made, learned the barbecue trade, and now he has his whole business where he does these pop-up restaurants. He constantly sells out, and from what I’ve seen online, his food is incredible. Sofía. – I am so excited. Like I’m melting. – Are you hungry? – I’m starving. – All right. Let’s go eat. – I can’t wait. This is super cool already, like, the vibe. I’m feeling it. (knocking) I’m so excited. – What’s up, chef?
– Hi! – Welcome, welcome, welcome in! – What’s good with you? – How are you doing? – I’m good, you? – Ready to eat, ready to eat? – Man I’ve been waiting
for this for months, man. – This is a dream to me. – Do you smell how good this food– – It smells incredible. (sniffing air) – Oh, no. – Oh, yes! – So, today on the menu, we have our barbecue brisket and biscuit sandwich. – [Sofía] I can’t. – And we also have our barbecue ribs. And with the sides we have our potato salad and
our macaroni and cheese, With our blue cornbread. – [Cliff] Blue cornbread! – Blue cornbread.
– I can’t. – [Chef] That’s a little
something, something. – Yeah! Usually we see blue corn in like tortillas, tortilla chips. But you turned blue corn, woo! – Into cornbread. – I don’t know where to start. I’m actually going to take my coat off. – Yeah, for sure. So, look, we have… You know, chef so
graciously gave us two ribs. I say let’s start with
those, let’s share those. So, let’s do a toast real quick. – Yes, please. Oh, salud! – Oh, my goodness, hold on. – [Chef] Be careful! (chef laughs) (Sofía struggling with a rib) – That’s good, that’s a good sign. – Mm, I can’t. – Oh, my gosh.
– This is really good. – I’m not gonna get into to many details, but the rub, or the marinade, that you put in these penetrated all the way through the bone. – [Chef] Yeah. – I don’t know if you can see it, but the smoke ring is definitely there. – [Chef] Yeah. And that’s an important thing amongst folks that really, really do this. – I don’t know as much as you guys do, – No, go ahead!
– About details and all that, – No, it doesn’t matter!
– But I just know that I like it, you know? – [Chef] That’s good,
that’s good, thank you. – [Cliff] The meat, even though you put the sauce on it, the savory nodes are all there. And the ribs are tender, perfectly cut. Even these ends are almost like a rib jerky. – [Chef] Yeah. – And I think that that’s
a favorite among people. I know I enjoy that. – ‘Cause it’s supposed to get real crispy ’cause it’s so fatty, so
when it’s on the smoker, it smokes so much to
where it gets like that. Really nice, kinda jerky taste. – Somebody’s speechless over here. (laughing) – [Chef] I do that all the time. I can’t help it, I can’t help it. – Can you talk to us a little bit about this brisket sandwich? – [Chef] What I did was I created a traditional brisket sandwich, but I threw the biscuit as the bread, and then the coleslaw, just to add a little bit of savory, because of the sweet barbecue sauce. – [Cliff] Hell yeah. I’m gonna get into this, you ready? – Yeah, I’m ready.
(glasses dinking) Ooh, okay. Mm, so good. I’m gonna cry. (dramatic impact) – Oh, my goodness! (lively piano music) (Cliff stuttering) Huh! – Brisket is one of my favorite things ever, in the world. – Oh wow, okay. How does his brisket stack
up to other briskets? – I love how it melts in your mouth. One thing about your brisket that I particularly enjoy, is the texture. It’s tender, but at the same time it’s not fall off the bone. And using the biscuit as a base for this brisket
sandwich: phenomenal idea. The coleslaw and that buttermilk just cuts through this brisket. And what you’re left with is a phenomenal balance of flavors in sandwich form. – I just love how messy this is. I’m a messy person when it gets to eating. And I enjoy it. – That’s how barbecue is: barbecue is like a family meal. Like, that’s where it came from, it came from families. – Killed it.
– So you know where I’m going, I wanna go with this macaroni and cheese. In previous episodes,
I’ve declared my fondness for macaroni and cheese. And have called myself a macaroni-and-cheese whore. – Man. – Is that OK with you? – I love mac & cheese. – So our macaroni and cheese is a traditional baked macaroni and cheese. We throw some heavy cream in there, some canned milk, and we just bake it. – [Sofía] I mean I love
how the cheese is present, you know what I mean? Like it’s a good cheese. – Even though it’s a
baked macaroni and cheese, sometimes those can
get a little brick-ish. – Yeah.
– And that’s something that a lot of people don’t
like when it comes to it. Your macaroni and cheese,
even though it’s baked, still is soft and has like
nodes of luxury in it. – And that’s really important when you do macaroni and
cheese: that top crust. That’s really, really important. Some people forget about that, where they just throw a sauce on top, and it’s just, no you want
that crispy cheese on top. – [Sofía] Bravo. – Chef, you’re perfect
from the arc right now. Off top, I’m already seeing
that this potato salad is not the potato salad that we know of. – It’s not, it’s not
– The potato salad that is chunky, yellow, this one is more of a whipped one. – I used red-skinned potatoes. – Okay. – Mayonnaise in it. It
has some sweet relish, some green onions, eggs, and a little bit of mustard in there. – Your process of mixing
this potato salad, you add a lot of air into it. Adding that air gives this almost like a whipped mash feeling. – Exactly
– But, you combat that with the texture of the chunks of the
onion, the green pepper. You get that mustard right off the bat, but then you also get
slight nodes of that mayo. That potato salad: amazing. – Amazing. Can’t wait to try this.
– Now we’re on this. – [Chef] So this is–
– Blue cornbread. – [Chef] Blue cornbread. – I’ve never seen
anything like this, ever. – Really? Really, yeah.
– Me neither. – This is something that
I’ve been trying lately. Because I got so tired of the old-school, traditional cornbread
– Yellow, white, yup. – I said let’s do the blue cornbread because, number one, it
has a lot of texture to it. – [Chef] This is where it’s at. – Dawg, what is wrong with you. – Could be my favorite. I feel like this and I don’t know what was my favorite. Like it’s sweet, but
like in a perfect way, you know what I mean? It’s just so good. I can’t. And it’s just completely different from my tortillas in Mexico, you know? Like the corn, the blue corn tortillas. – So good.
– That’s the thing about being from California, is that because there’s
such a melting pot here, and we get to taste so
many different things, so when I tasted the blue corn tortillas for the first time, I said, “Man what if I make
cornbread out of this?” Just because we get so used to, when we taste barbecue, having cornbread, just the old school, you know. – This cornbread might
be the MVP out of all, this is nuts!
– It’s nuts. A blue-corn cornbread? I would never wrap my mind around. And you did that. – Appreciate it.
– It’s great. – One thing that I’ve noticed about each thing that
you’ve made, is balance. – But that’s the art of it: finding the balance, you know. That’s the art of it
– And that’s the most important part. That’s kinda how I was taught how to cook, from my family, is balancing out flavors. So you have to learn how to season it the right way, and let it kind of cook itself. – Once again, thank you so much, chef. We have to continue the
conversation, though in the car. We have one more spot to go to. Are you getting on the road with us? – I’m ready. Let’s go. – All right, but hold on, chef. – Can we get more blue cornbread? Like can we just get maybe three boxes or something? – Chef, I need a to-go plate, my dawg, what’s popping? – I got you. – [Cliff] Chef once again,
I am still reminiscing over this cornbread.
– I wold have never thought. – [Chef] That’s so, so important. – I want to rewind the
clock back with you, chef, and I want to talk about
your beginnings in food. – I come from a family full of professional and home cooks: People that just know how to get down. My great grandmother,
she was a famous chef, she was one of the
first black women on TV, had her own production company. She was a big, big, thing
here in the Bay area and throughout California. So coming from roots like that, it was destiny for me to walk into what I’m doing right now. – How your family inspires
you to do what you do, and also how your family supports you, I feel like that’s really important. – That’s probably one
of the most important things in the world, because the people around you
tell you how to dream. If they limit you to your
dreams, you won’t dream. You’ll stay where you are. – Especially your parents. – Exactly, exactly. So I was thankful to have so many people always telling me, investing in me, telling me that I was good. – And so now that I’m older, now that I’m a chef,
and I go into kitchens, and I go in, even having my own business, I walk with a different swag, that a lot of people don’t have. – How did social media affect the business side of things
when it comes to you? – Man, social media is, I’m gonna tell you about maybe 55% of your business. So when I’m dealing with clients, and I’m dealing with just trying to get contracts or whatever, they say, “I’ve seen your social media.” Because you can create a big business and become wealthy, wealthy
off of social media. If you do it right. – How did social media affect what you do, as an artist, as a brand, just as a person in general? – For me, it’s really
important to stay connected with my fans and everything. And show them who I truly am. I don’t believe in like bubbles, of like “OK, so this is Sofía.” And then when I’m around
on my camera I’m like, “La la la” and like
someone else, you know? So, for me, it’s basically sharing my life every single day. – People can see and taste when something’s full of BS. – Yeah, they can. – RIP to the BS, you know what I mean? – Exactly! Tie-in, tie-in new single plug! (making laser gun noises) (all laughing) – Can you talk a little bit about adversity that you’ve had? What gets you to a point where you’re like you won that, you overcame that, and you turned it into a victory? – I think that the bad days, those make you who you are. – Yeah, of course. – So for me, I’ve had so many challenges in being business, because we didn’t have the financing, all those kinds of things. But I had to do it because it was something that was purposeful in me, so I had to get it out. And I’ve learned just to be in the moment, every single time and
be thankful and grateful for all of my mistakes,
for all of my shortcomings, and not let it just knock me down. – You know, that for me
is why life is exciting because if we wouldn’t have challenges, what’s the purpose?
– What’s the purpose? – Like what’s the purpose of fighting for something,
that’s just exciting. – One thing about all of us, that I think we can all agree with, is we’ve had a lot of
blessings in our lives. – Oh yeah.
– Yeah, yeah. – I want to kind of keep it going because we’re about to get blessed again by seeing chef Alex in The Lumpia Company. And Lumpia is, you know, a
Filipino-style spring roll. We’re headed there, we’re
headed to see chef Alex. You ready to eat something? – [Chef Rashad] Aw man,
you know, I’m from Cali, when you say lumpia, psst, we get excited. – I’ve never tried lumpia in my life. – Oh you haven’t?
– I haven’t. – Get ready. – I thought I knew about food, but no. – [Cliff] I know chef Alex has some really, really good
things in store for us, so let’s check it out. – Can’t wait.
– Yeah, let’s go. – [Sofía] I cannot wait. (Cliff laughing) – Yo!
– What up, chef! – What’s up, what’s up?
– Woo! – What’s up, what’s up y’all ready?
– Hey! – What’s popping, man? – Welcome to The Lumpia Company, my man. – Thanks for having us. – I heard you have some
things in store for us. Is it cool if we take a seat? – Take a seat, my man. – All right, fosho, Let’s go. – What’s up, what’s up? – You guys ready? – [Sofía And Rashad] Yes! – All right, I don’t think
you know what’s coming. – I really don’t. I
thought it was just a, oh! (Sofía laughing) – Chef we was talking lumpia, and you brought the whole menu. Oh, my! (Sofía shrieks) – Just for y’alls, man. (blissful music) – Yeah!
– Filipinos don’t stop! – Come on. – That’s a calamansi lemonade. – Let’s do a toast real quick, everybody. Eye contact, eye contact. – I see you, I see you, I see you. – Yeah, all right. – I love that. – Oh, my gosh, OK, so. Come on! What is this? (chef Alex laughing) – I said we don’t stop! When you go to a Filipino house we don’t stop! – But you know what, it’s
good that you did this, because Sofía wants to hit us with the dessert first, right? – Yes.
– So, let’s start with this. – Is this lavender or what is this? – That’s you guys. That’s ube. – Taro. – [Alex] Yeah, it’s close to taro, yeah. It’s a purple yam. And it has a vanilla-coconut flavor. And then it got the Rice Krispies on top. – Are you kidding me with this? – No, I’m not. That’s the ube soft serve– – What the hell? That yam, that yam! The flavor of that yam just comes through. It’s like a– – [Alex] A little hint, but it’s big. – I will come and wash
dishes, for free, for this. – Look, that is incredible. Chef, let’s get into this
platter of amazingness. – First we’re gonna go
traditional, all right? These are
– So start with this. a Shanghai style. – Okay.
– But, I’m not going to do nothing unless it’s a twist. This is called chicken tinola. It’s like a chicken-ginger
soup in Filipino culture, but I infused it into a lumpia. So that’s a Shanghai
lumpia traditionally. And next we’re gonna take you to a veggie and meat base. – OK, let’s keep it going. – And this one’s inspired by somebody called Earl Stevens. You heard of Earl Stevens? – That sounds familiar. – Mr. Earl Stevens, E-40
– What up, Unc? What’s up, Unc, thank you for Portland, but uh, we in your hood now. This is how I want my fried
lobster all the time. – Knocked it down. (Cliff laughing) – He hit me on the ‘gram and said I want you to make a
traditional Filipino lumpia, but people got to eat
healthier, put turkey in it. And I was like, yo, I could get some turkey down the block. That’s made by chef Earl and myself. Goon with the spoon. – Let’s keep this going, man. What’s next on the menu? – All right, this is like my favorite Mexican food right here, but I put it in a lumpia. – [Cliff] Wait, is this elote?
– Elote. – [Alex] It’s elote put into a lumpia. You got the Tajín on top. We have our own lime aioli. And then cotija all over. Fire-roasted corn inside. – Oh my god.
– I am ready for this one. – Just get in this. Yeah, there you go, there you go. Oh! – [Alex] Black beans. – The Tajín in the elote, nice. – What the hell? – [Alex] And that’s what I’m trying to do with everything, is share that Filipino love and wrap, and put it in something. – [Rashad] This right here works. – Can you tell us a little bit about this one as we try it? – All right, first time
I wanted to come up with a crazy lumpia. – [Sofía] Crazy lumpia. – [Alex] Yeah. This is the bacon cheeseburger lumpia with barbecue sauce smothered on top. And then you chase it with a pickle and the tomato. – [Cliff] I’ll do that. – Ah, pickles. I love pickles. – [Cliff] Oh my gosh. So one thing I’m already tasting is the diversity of flavors. You’re using lumpia as a platform to merge cultures. – Yeah, when we’re here in America, we create our American culture and then flip it with
our own Filipino culture. So these lumpias that I have, these are things that I grew up liking. – [Sofía] It’s literally you. – [Alex] Yeah, it is me. – Can you talk about how the Bay Area has influenced what you do now? – I think for me, because we’re such a melting pot here, we have so many different cultures here, and you get to try everything, and it’s one of those things where nothing is off-limits here in the Bay. You can try the expensive stuff, and the cheap stuff, in the middle. And I think that, as a chef, it really does open
your palate up to where you really get to just taste everything. And you can’t help but
put that into your food. – You wanna get love from everybody, just feel feel that diversity and love, come to Oakland. You got so many different types of foods, and it’s just, we all get along, man! That’s how 40 and I are showing that two guys from different cultures can start a lumpia company together. – I feel that. So, could you tell us
what these dishes are? ‘Cause we didn’t try these yet. – All right. Every day we serve lumpias, but we always have a
rice bowl of the week. This Filipino noodle
dish is called pancit. This is your pork belly chips, right here. Thin sliced pork belly
deep-fried and breaded. And then you want to take one of these and then dip it in this vinegar. Deep-fried pork belly chips. – Oh, my goodness. – Dipped in the Filipino
vinegars suka sauce. – Oh, what the hell? – We sprinkle that on the pancit noodles, and then we got all this
fried shrimp right here. And when people come in the window, they say I want hella shrimp! That’s the double size. – [Cliff] I want hella shrimp! – [Alex] Hella shrimp and
hella porky belly chips. – It’s not too shrimpy. It’s a light taste of the sea. We’re in the Bay —- obviously the shrimp is completely fresh. But the thing that ties
everything together is that pork belly chip. That crunch, that
saltiness, the green sauce that you striped down? – This is, I don’t even know what to say. – I don’t know which one was my favorite. – I think everybody here is living the American dream, but my question to everyone here is what does that mean to you? – My mama, in the 80s she had the first Filipino food booth at my church festival. And that’s what gave me swag as a kid, you know, it wasn’t the sports, it wasn’t the kicks, it was lumpia. And I’m continuing that legacy with the lumpia company. That’s the American dream
’cause they moved here, gave me the opportunity, and now I’m going to continue it not only with I’m the eat-lumpia guy,
but my little baby, she’s one year old, she’s lil lumpia. (all aww’ing) – I think to me it means, creating a legacy, that no only you can reap off of, but your children’s children, and then your community. And to leave a legacy where I got restaurants all over this world, and I got kids from the
street, from the hood, and they’re running those restaurants, and they’re owning those restaurants. And they’re being leaders
in their community, that’s the legacy I want to leave behind. – You know, coming from Mexico, for me it’s like, having the opportunity to break barriers with my music and I always say this: do
whatever makes you happy, because if you do
whatever makes you happy, every single day’s gonna be exciting. For me, also like, bringing the Latin pride around the world, and hopefully my music keeps playing and playing
after I’m not here. – [Cliff] For sure. Each of you are showing that you’ve taken a risk on yourselves, and it’s paying off and will continue to pay off in the future. With that being said, thank y’all so much, but, before y’all leave, can I get a selfie with everybody? – For sure, for sure, let’s do it. – Can we please? I was
waiting for this moment. – Let’s do it. Three, two, one. (camera click) – [Sofía] Lumpia! – [Cliff] Ayy! All right, that’s it, I think we got it. (bleep) – I used to date a girl that used to that was the way she would try to get me. She would bring me homemade lumpia. – Oh gosh. ♪ [Rashad] Reunited ♪ ♪ [Cliff And Rashad]
And it feels so good ♪ ♪ Reunited! ♪ – ’cause the lumpia is from the hood. – [Cliff] Ayy! There you go! (Rashad laughing) – Thank you so much for watching Instachef on Thrillist. Be sure to like and share this video, subscribe to Thrillist on
all social media accounts. And we’ll see you next time.

100 thoughts on “Singer-Songwriter Sofia Reyes Gets Hooked On San Francisco’s BBQ Scene || InstaChef

  1. Craving more? Check out our last episode with David So:

  2. my man cilff…you need to pronounce lumpia the right way…surprised none of your producers checked you…thats disrespectful…and you suppose to be a foodie?? c'mon bro.

  3. Cliff I really enjoy your show and personality, please lose some weight so you can stay doing this show for decades to come! I look forward to seeing you on TV soon! ❤️

  4. I San francisco but not in San Francisco. Just say your going to Oakland next time. Like there's no Filapinos in SF. Ever heard of Daily City?

  5. I went to Frisco last year and went to the Ferry Building and had some of the sweetest freshest oysters ever….

  6. Dude is one French fry away from a major heart attack and lil girl gonna go throw that food up 1st chance she get

  7. I appreciate putting on for The Bay but don't clickbait the title with SF if both locations are in Oakland. Give credit and respect where it's due! Town Bidness.

  8. I don’t know shorty or her music but I can’t her personality seems fake asf and she’s appears self absorbed just an observation

  9. love the show and content, but think about your health bro….cut 60 of that off and your golden #lifetooshort

  10. Yo shots out from Miami big fan when i get my special dish together one day u guy's will come buy also yo Cliff what kinda sneakers are those they crispy ✌🏾

  11. Check out teessouthern on Instagram her food is amazing and we are in Columbus ohio…get ur ohio state buckeye gear out and come on…she's worth it❤

  12. I think its so wack that y'all titled this San Fransisco, both of these were in OAKLAND CA. Im so tired of Oakland being disrespected as if it isn't good enough.

  13. filipino food has rich culture but most importantly family reflects the love, friendship, joy, laughter and pride of Filipinos..

  14. I’m just drooling 🤤. Why do I torture myself by watching this while I’m hungry??? I must be crazy!! Lolol 😜

  15. This was a fun episode, awesome to see Chef Rashad turning traditional foods upside down with his creativity. The Lumpia company laid out quite the spread for you. Everything looked delicious!!

  16. How you going to Oakland it the CITY… Its the town.. Yall couldn't get TOO SHORT … This chick 👎

  17. Wait wtf…bay area episode and not one single bay area artist? No p-lo? No too short? No San Quinn? No e-40? No iamsu!? God damn this show is ass backwards. Not the first time I tripped off of what certain people are in certain areas. I would do this show another way around, but the food looked good

  18. Y’all are hating on this girl too hard. She definitely ain’t a foodie but at least she’s appreciative and enjoying it. What’s wrong with that ☕️

  19. After seeing your pizza countdown , I don't trust your recommendations. Your palate is not exquisite enough . Thrillist check out pinkyfingerup for future hosting duties.

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