- Today we think outside
the bun and the taco. - Let's talk about that. (upbeat music) Good mythical morning. A while back we did an episode all about the secret menu items at
different fast food places. But you know what, sometimes
all the secrets get exposed and you've gotta make your own secrets. That's what we're gonna do today. - It's time for Fast
Food Secret Menu hacks. Taco Bell edition. When the secret menu's lacking,
it's time to get hacking. So what we did is, we did a little shopping at
the Taco Bell, ding dong. - That should be their slogan. - Ding dong. - Ding dong, I like that. Taco Bell, ding dong. - We ordered a bunch of stuff that you can just order
off the regular menu and now we are gonna walk you through combining those things, and you can do this in the restaurant, to create new items
that everyone around you will look at you like you
crazy or really smart. - Let's get started. We're gonna be making a
Mexicrunchwrap Pizza Supreme. You're gonna need to order
two Crunchwrap Supremes and a Burrito Supreme. Now what we're trying to create here is a better version of the Mexican Pizza. So the Mexican Pizza is one my
favorite items at Taco Bell, it doesn't get a lot of love and maybe it's just not supreme enough. So what we're gonna do is take this for first
Crunchrwap Supereme, you just set it down. And then you just take a Burrito Supreme, I've always wanted to do this. You just gonna take it and work it like a tube of toothpaste. It will open up, don't worry. It will find a way out. - So you're not opening this first? - No, you do not open that, you leave it intact just like that. - [Link] Oh wow. - Wooh-ee. Squeeze all the enjoyment
out of this, that you want. - Do you mind if I-- - No, I can see you wanted
to be involved, that's fine. - Just couldn't resist. - And you're just gonna squeeze that, until all the supremeness is out. Then you're just gonna take
and kinda work that in, and around, so that you got full coverage. Give me that next Crunchwrap Supreme and just place it right on top. Get the corners lined up real nice. - [Link] Oh yeah look at that. - Now you're gonna take
some of the nacho cheese and you're gonna just
deal this out on there. - [Link] Ooh man. - You got a spoon over there? You can kinda work that around? - Yeah I'll use a big spoon
like you would on a pizza slice. - Now this is what they call
pizza sauce at Taco Bell, that they only put on the Mexican Pizza. It's really just taco sauce
and it's like our marinara. I'll just work that in there nice, alright Neil get in there and do that. - I'll do McLaughlin. - And then, I know you
don't like diced tomatoes, but you can pick them off, I'm just doing this for the people. We're gonna run that around. Then you're gonna top all that off with some shredded cheese, ours
has congealed a little bit, but that's okay. It's gonna do the same
thing in your stomach. - Right, I mean if it's going to look like it in your stomach, it might as well look like it now. Think Taco Bell's been living
by that mantra for years. - Now, I hate to ruin
such a beautiful thing, but I'm gonna right down
the middle of this sucker. - Oh muggings. - You might need a bigger pizza cutter, ours in the same exact
height as the whole-- Do we have a bigger one of these? Or do we have a big knife? Okay, there we go. There's a big knife. Gonna just-- - Watch the finger. Oh my goodness. Oh Schmidt, it says Schmidt on the knife. Oh you're breathing hard. I don't want my taco maker
to be breathing that hard. - Then I'm gonna and just-- - [Link] He's struggling. - [Rhett] Perfect.
- He's questioning whether-- Oh my goodness. - Take a corner and go town Link. - Go to taco town. Wooh-ee. Look at that children. - That's a cross section, enjoy. - What a flour tortilla. - And you're complaining about that? - It's fine. - Now if you do this in the restaurant, I suggest just taking the
items home and doing it first, 'cause you wanna get really
good at it like I am, before you break this out
inside the restaurant. - This is good though. I mean it has every ingredient, every item a Taco Bell has, so it's really not that
much different (laughs). One of my favorite dishes are tamales, but interestingly enough Taco
Bell does not serve tamales. - Yes, strange. - But they do serve potatoes,
which I have some here. Our vision is to take these and use them to make into a tamale. So we're gonna start with that. - Which is little bit weird, because tamales aren't made from potatoes. - They're made from corn. - But they have a lot
of potatoes so why not. It all makes sense in the
Taco Bell logic universe. - That is the answer. What I'm gonna add to that is, I've got a Beefy Five Layer Burrito, because that's got potatoes and cheese as well as beef inside of it. - Binding agents if you will. - Yeah. And then I've also got a Bean Burrito, which will go inside of the tamale. Now you can choose any
Taco Bell burrito you want, the innards of this are
gonna become the innards of the Pota-tamale. - Oh nice. - So we're gonna come back to that. - I love a good bean burrito. Talk about a binding agent in your-- - So this right here,
we need to open this up, because everything that you see in here is gonna become the tamale outside. The tamale itself. I'm gonna add some more potatoes, 'cause it's gotta get real starchy. So I'm wearing gloves,
so this is gonna be-- - Me too. - [Link] This is gonna be great. I'm just gonna start mushing. - You gotta break those potatoes down. Now again if you do this
inside the restaurant, you will be asked to leave, typically. - Or you'll be hired, who knows? - Now when you do this kind of thing, in my mind it's all about
the look on your face. If you can just look like
"I know what I'm doing. "I'm supposed to be here in this booth "doing this right now." Everything's gonna be okay. - Now you really gotta
pinch, every single potato. 'Cause you've gotta get
it down to a consistency that can become the outside of a tamale. - You're saying the outside of a tamale, it's weird to me. - Like become the tamale part of it. - Okay. - I mean the tamale has an inside and I'm not making that right now. - But most people think
about the husk situation as the outside and then you, you know. - This is gonna be the husk, so go ahead and smooth that out. - Smooth it out. - [Link] That's gonna be our husk. Now this getting close to
being tamale consistency. - I think you're done. - I'm bringing all this to the middle. - That looks like a
masterpiece right there. - Rhett, I want you to grab this-- - Tortilla? - [Link] Tortilla and get rid of it. - [Rhett] Get rid of the tortilla. - We do not need that. And now let's lay down the husk. - [Rhett] Don't worry. - So, I've got a ball and I'm gonna split this in half, roughly. - 'Cause you can make
two of these if you want? - No, no, this is the
top half of the tamale. - I should just shut up. - I'm gonna put this here. You open that, that's
the inside of the tamale. We want to get that into a ball. And then get rid of that shell. What I'm doing over here is, I'm creating the bottom
of the Pota-tamale. (gloves squeak) Do you just have glove fart? - I don't know if that
burrito, my hands or my butt. - You always get glove fart. - It was one of the three. - When making Taco Bell. I'm making a nice little pocket and then you're gonna take those innards in the middle of this tamale. Then I'm gonna take this
and put this over the top. So whenever you're ready Rhett. - All this extra stuff is
going to go to a big bowl in the refrigerator and
the crew will eat it. We have a lot of single guys here, trust me this stuff
will get taken care of. - So get ahead and-- - [Rhett] Just deposit it? - So you wanna center that
and I'm making the lid. - That's the inside of the tamale. You're gonna wanna wear
gloves for all of this. - So as you can see,
I've made the tamale lid and I'm gonna throw that over there. - [Rhett] It smells so potatoey,
I wish you could be here. - Now you roll. What are you eating? - I've got a lot, I mean-- - You're not supposed to
be licking the gloves. The point of the gloves is-- - It's just me (laughs). - It's gonna be me too. (laughs) - I didn't know what to do, there's just so much stuff there. - I'm taking this and I'm
gonna totally tamaleise it, and then with any husk
they always twist the ends. So I'm gonna do that. - Get it tight, get it real tight. It's like a big old tootsie roll. - Let me see you tootsie roll. Alright so here we go. - At this point everyone in the restaurant has gathered around, everybody's like "What's gonna be go be inside this thing?" - [Link] Ready to be unraveled. - Oh man I am so excited. Look at that, it's a freaking tamale. - Boom. - You gonna put stuff on top of it? It looks a little dry. - I mean it's gonna look a
little bit more like an enchilada at that point but-- - There are no rules. - This is some Taco Bell snot sauce. - No rules, just right. Isn't that Taco Bell's slogan? No that's the Outback, sorry. Ding dong is Taco Bell's,
I keep forgetting that. Welcome, ding dong. - [Link] Ding dong time to eat. - Open late, ding dong (laughs) - Alright, I'm gonna put
a little cut right here. - I'm gonna do a backwards cut. - Get yourself one, that's right. This is Food Network type junk here. Then we're gonna get a dink, two dinks to make up for the last one. - Oh gosh, dropped it-- - On your crotch.
- That's what I get dinking. That's what I get for dinking
when it's ding dong time. Wow. - That is some good stuff. - How did you make this taste better than anything at Taco Bell? - Added more potatoes. - I mean, I'm about to eat
it right off my crotch. - Okay Taco Bell already
has the Double Decker Taco. But we gonna take the Double Decker Taco to a whole new level,
in fact six more levels to the Octo Taco. So you're gonna get every
taco that Taco Bell serves. I'm gonna go through each one of these, but basically what we're gonna do is Link is going to be taking the ingredients out of all except the very last taco. So we're starting with the Chalupa, you're gonna start with Chalupa because it has a bready bottom. We wanna use that bready bottom
as the base for our taco. So just scrape it right
out there onto the plate. - I don't wanna damage your shell here, 'cause that's very important. There you go, bam. - Okay starting with that bready bottom. Now we're moving onto the Gordita. Between each layer, I'm going
to take some nacho cheese, which is gonna be the
binding agent here for these. So I'm gonna take that, I'm gonna work it around and then Link you're gonna
place that empty shell right on the next layer. - Yes. - So Gordita on top of Chalupa and we're moving right
along to a soft taco, keep it soft on the bottom. And at this point if you've
made the other two items, nobodies questioning anything. If you haven't been arrested,
you're still in the restaurant now everybody is just like "oh look at this magician at work." - And of course, it's worth noting that I am assembling all
of these taco innards to be a dish in it's own right. Pile-a Bell. - That's right yeah. So now we're moving
into the Dorito section. This taco has seen better days. - Oh my goodness. - But we're gonna go with it,
'cause it still has a shell and I think if Link can hold it together it will be made up for with the cheese. It's all gonna go into the Octo
Decker, no one will notice. - You don't need all of
this, these are toppings man. We're not into that yet. - Pull the toppings off and
I'll gonna get that cheese right on top of that nacho
cheese Dorito's Taco. Now moving onto a fiery one. - I've got a new technique to keep the soggy shells more intact.
- See it's working. Now if you just got these
just from Taco Bell, they're gonna be kinda hard. And all you're gonna wanna do
is just the spine of the taco, it won't care 'cause we're
gonna bring it back together here in a second. So just gonna take that-- It's just like a puzzle at this point. - Yeah, it will crunchy,
but ours got soggy. So what? - Use your imagination, gah. Again cheese solves a world of hurt here. - Here we go. Oh I am sweating over here. - This the Cool Ranch
Taco, fling it in there and you can remove the meat there Link. You don't wanna over meat this thing. You can't over cheese anything, but you don't wanna over meat it. And now we are moving onto
the Naked Chicken Taco, which was incidentally discontinued
at our local Taco Bell. But we got a couple in
preparation for that. Hopefully this thing is still good, but basically just a piece of chicken. - [Link] That is flat round,
shell shaped nugget of chicken. - So you would just leave the chicken out or replace it with whatever Taco Bell is about to put on the
menu, the next taco. Now, I'm just gonna put
a little bit of cheese on the chicken. You don't want this to fall apart. - The chicken wants to stand up. - Now you're gonna take that taco, completely assemble like normal. And you're gonna just place
it right there in the top. - [Link] Ooh this is
the moment, right there. - You're gonna crown that Octo Decker and then I'm gonna see if I can get my hands around this thing. And there you have it, the Octo Decker. And of course the test of any great-- Gosh look at the mound
you've got over there. You can enjoy the mound, I'm gonna enjoy the Octo Decker. I'm gonna see if I can get
my mouth on every layer. - Good luck. - You should be the one trying this, but I'm the one who really wants to. - I'll hit the other end of it. Woah Rhett. You could be an octo dad. - I got every layer, I got every layer. - Ooh, he got every layer! - [Rhett] Now it's rug dole. - How is it? - Find out. - I'll give it a shot,
feel like I've gotta-- - Take your retainer out (laughs). - You gonna hold it for me? - You can do it, I believe in you. Look at that mouth man. (Link groans) Heard something pop, what
the taco or your mouth. - It was my jaw. - Oh gosh. - That is a lot of shell. - But it's good man. We've created something
special here, a special moment. - And if you eat the whole thing, you gonna create you
something special later. - Now here's the deal Taco Bell. The representative who may
or may not be watching. What we're hoping is
that you will consider at least one of our items-- I mean look how beautiful that is. And actually add it to your
menu, your secret menu. I believe that the world
will become a better place. So if you want that to happen, hold my hand like and you'll listen. If you want that to happen,
you'll listen and comply. Thank you for liking,
commenting and subscribing. - You know what time it is. - Hello everybody, my names Oliver. I'm from Herne Bay, England and it's time to spin
the wheel of mythicality. So let's go. - Head on over to our new
YouTube channel ThisIsMythical, today on Ten Feet Tall, Mike and Alex build a
giant human claw machine. There's a new video
from them every Tuesday. And click to the goodmythicalmore where we are going to combine
a burrito and a Baja Blast, making a Baja Blast burrito. - Oh, 10 second tour. It wanted to come off. - Nice. - This is when you give us a 10 second tour of your hometown. Today we've got one. - [Vlad] Hello my flat. This is what park looks like. In my city we also have
this thing, this building and this glorious Church. Be your mythical best, bye. - Oh wow, look at that. Put some flags on the flame. - Yeah, submit yours at #10secondtour. - [Rhett] Click on the left to
watch our show after the show Good Mythical More. - [Link] Click on the right
to watch another episode of Good Mythical Morning. - [Rhett] And make sure to
check out our new channel This is Mythical by clicking
the video at the bottom. - [Link] Thanks for
being your mythical best.
Behind by an hour, posted it out of excitement then realized I should check to see if it had already been done. Perfect episode for this sub though.
Ding, Dong, Diarrhea should be Taco Bell's official slogan.