Day In The Life of a Chef Who Sells 5000 Tacos Per Week

Quick Overview

Chef Carlos Raba of Clavel in Baltimore operates a high-volume Mexican restaurant, selling up to 5,000 tacos weekly, which requires meticulous preparation starting as early as 6:00 AM with tasks like nixtamalizing corn, prepping 80 lbs of barbacoa meat, making massive batches of guacamole, and pressing hundreds of tortillas daily, all while balancing this culinary rigor with his commitment to training Jiu-Jitsu before work.

Key Points: Clavel, a restaurant in Baltimore, sells approximately 5,000 tacos every single week. The day starts at 6:00 AM with essential tasks, including the nixtamalization process for their corn, which is sourced from Oaxaca. Carlos Raba, the owner/chef, prepares 80 lbs of lamb and shank for barbacoa, marinating it in coffee, negro modelo, onion, and garlic. Tortilla production is massive, involving pressing hundreds of tortillas daily using a specialized machine and volcanic stones for optimal texture. Guacamole prep involves processing 50–80 avocados on busy days (Friday/Saturday), with the final product being a creamy mix incorporating salsa components. The barbacoa meat is slow-cooked for approximately 4.5 to 5 hours, wrapped in banana leaves to retain flavor and moisture. Carlos emphasizes that the discipline learned from his morning Jiu-Jitsu training (which he attends before the kitchen opens) translates directly to the methodical, step-by-step nature required in the kitchen.

Context: The video documents a full day in the life of Carlos Raba, the chef and owner of Clavel, a highly successful Mexican restaurant in Baltimore, MD, known for its high volume of taco sales and commitment to traditional preparation methods like nixtamalization. The narrative contrasts the intense, step-by-step demands of running a popular kitchen with Carlos's personal discipline derived from his daily Brazilian Jiu-Jitsu practice.

Detailed Analysis

The day for Chef Carlos Raba of Clavel in Baltimore begins before 6:00 AM with Jiu-Jitsu training, a discipline he credits for teaching him methodical execution, which is crucial in his kitchen. By 6:30 AM, the staff is already working; Carlos explains that they make everything from scratch, starting with nixtamalizing corn sourced from Oaxaca, a process that takes about an hour of cooking with limestone. This corn, which is GMO-free, is then ground using a machine with volcanic stones, producing about 40 lbs (or 20 kilos) of masa per hour. Carlos shows how the nixtamalization process hydrates the corn, making it superior to standard corn. Following this, the kitchen moves to meat prep at 8:00 AM, where they marinate 80 lbs of lamb and shank for barbacoa in a mixture containing coffee, Negro Modelo beer, onion, and garlic. This meat is slow-cooked for four and a half to five hours, wrapped in banana leaves to seal in flavor and moisture. Guacamole prep begins at 9:00 AM, where staff process 50–60 avocados on regular days, or 70–80 on busy days like Friday and Saturday, mixing the avocado with pico de gallo components, lime juice, salt, and pepper, taking care not to over-mash the avocado to maintain texture. Tortilla making follows, where they press hundreds daily on a specialized machine, utilizing volcanic stones which prevent cracking and ensure quality. By 11:00 AM, they are taste-testing the tortillas, which feature the corn's flavor prominently due to the nixtamalization. The restaurant serves various tacos, including lamb barbacoa, fish tacos with purple cabbage, and a seafood dish called Agua Chile with shrimp and octopus over fries. During the family meal around 12:00 PM, the team shares the food, which is described as having excellent texture and flavor, with the barbacoa being noted as incredibly tender. The video concludes by noting the restaurant's success, including four Michelin Bib Gourmand nominations, and emphasizes the importance of consistency and teamwork in managing the high volume, which can reach 5,000 tacos per week.