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Eat a 30-Pound Burrito in an Hour and This Restaurant Could Be Yours

10 minute read

Your dreams of becoming part owner of a hip taqueria are about to come true, and all that’s standing in your way is 30 pounds of burrito. At Don Chingon in Park Slope Brooklyn, chef German Villatoro fills a handmade tortilla about three and a half feet in diameter with chicken, steak, carnitas, chorizo, cheese, rice, beans and salsa. Interested participants may purchase one of these ludicrous things for $150, which seems like a lot, until you consider the prize that awaits you.

If you finish the 30-pound Gran Chingon (huge bada–) burrito in an hour, you become a 10 percent owner of the restaurant. Just for a bit of context, when he set the burrito eating world record back in the spring, human food processor and competitive eating champion Joey Chestnut ate about 14 pounds of burritos, so you’ll have your work cut out for you. Oh, and you also have to drink a ghost pepper margarita.

The restaurant makes it very clear that, while they certainly hope some trencherman out there pulls off the feat, they won’t be responsible for any issues that might arise during an attempt, saying in the rules, “Don Chingon will not accept any responsibility for death or illness.”

But, despite the morbid warnings they seem upbeat about the burrito eating prospects. The Chingon team told us, “Giving away the restaurant seemed like the perfect prize. If you are going to eat a massive amount of food and gain 25-30lbs in a single sitting you deserve real compensation. Some restaurants will put your name on the wall. We’ll just give you the wall.”

The Gran Chingon hits the menu today, so hopefully you didn’t fill up on lunch.

Contestants can find the rest of the rules they must abide by below.

Entrants Must:

  • Pay $150 to enter
  • Eat 30lb burrito made up of Steak, Chicken, Pork, Rice, Beans, Salsa
  • Drink 1 Margarita made with Ghost Pepper
  • Take 1 hour or less to finish (Touching the burrito will start the clock)
  • Any bathroom breaks or discharge of bodily fluids of any kind will result in forfeit
  • The winner will be entitled to become an owner of the restaurant – 10% ownerships
  • Don Chingon will not accept any responsibility for death, illness
  • Ownership of Don Chingon or any prizes won during the competition are non transferable upon death.
  • DonChingonDSC_6532
    Don Chingon

    This article originally appeared on FWx

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    In October, Chicago heavy-metal-themed bar Kuma's Corner launched one of the most outrageous burgers to date: the Ghost Burger—it's named after Swedish metal band Ghost B.C.—was topped with an unconsecrated Communion wafer. The dish sold well, but angered Catholics (and garnered national headlines), prompting the owners to donate $1,500 to Catholic Charities of the Archdiocese of Chicago.
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    16. The Ghost Burger

    In October, Chicago heavy-metal-themed bar Kuma's Corner launched one of the most outrageous burgers to date: the Ghost Burger—it's named after Swedish metal band Ghost B.C.—was topped with an unconsecrated Communion wafer. The dish sold well, but angered Catholics (and garnered national headlines), prompting the owners to donate $1,500 to Catholic Charities of the Archdiocese of Chicago.
    Courtesy of Kuma

    In October of 2014, Chicago heavy-metal-themed bar Kuma’s Corner launched one of the most outrageous burgers to date: the Ghost Burger—it’s named after Swedish metal band Ghost B.C.—was topped with an unconsecrated Communion wafer. The dish sold well, but angered Catholics (and garnered national headlines), prompting the owners to donate $1,500 to Catholic Charities of the Archdiocese of Chicago.

    15. The Varsity Burger

    The ordering lingo for this Atlanta staple, which debuted in 1928, is almost as delicious as the burger itself: you get it “all the way” in lieu of “with onions,” and “walk a steak” replaces “to-go.” These branding gimmicks were later replicated by burger chains like In-N-Out, whose secret menu (see: “animal style” and "protein style") has helped lure millions of customers.
    Courtesy of Kayla Tausche—AP

    The ordering lingo for this Atlanta staple, which debuted in 1928, is almost as delicious as the burger itself: you get it “all the way” in lieu of “with onions,” and “walk a steak” replaces “to-go.” These branding gimmicks were later replicated by burger chains like In-N-Out, whose secret menu (see: “animal style” and “protein style”) has helped lure millions of customers.

    14. The Umami Burger

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    Bruce Bisping—Minneapolis Star Tribune/ZUMA Press

    Although this twist on the cheeseburger—in which the cheese is melted inside the patty—was reportedly invented in the 1920s, when chefs were still experimenting with the burger, it gained national attention in 2008, thanks to a feud between two Minneapolis bars that both claim to have “invented” it. Since then, there have been numerous imitators, proving that a little innovation and a dash of hype is all it takes to reinvigorate enthusiasm for a classic.

    Correction: The original version of this story misstated the date of invention of the Jucy Lucy. It was put on the menu at Matt’s in 1954.

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