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Speaker 1: Hello, Hello, everyone, Welcome to your favorite podcast, Cheeky's and Chill.

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Speaker 1: I am so happy that you're joining me on this

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Speaker 1: week's episode, and for those of you who are here

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Speaker 1: for the first time, welcome to the family. It's no

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Speaker 1: secret that I'm a huge foody. Guys.

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Speaker 2: I love food.

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Speaker 1: I love all kinds of food, which is why I

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Speaker 1: wanted to create a TV show all about food and

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Speaker 1: the people and stories behind the recipes. We're going to

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Speaker 1: talk about the show, about some of my favorite spots,

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Speaker 1: about my relationship with food, and about the future of

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Speaker 1: Foody on the Go as well. So let's get to it. Okay,

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Speaker 1: So a lot of people want to know how and

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Speaker 1: why I came up with this idea of Foody on

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Speaker 1: the Go. Well, first of all, I have my own

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Speaker 1: production company. It's called busy Bee Productions, and our first

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Speaker 1: production was Chiky Sinfilro and it did very very well.

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Speaker 1: It was on vix. It was all about my life,

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Speaker 1: you know, the cameras following me. I love to say

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Speaker 1: that it's not a reality show because it's a doc

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Speaker 1: you follow, but if we're being real, it is kind

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Speaker 1: of like a reality show. Although with that show there

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Speaker 1: was nothing made up nothing recreated. It was just really

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Speaker 1: following me on my day to day, which is super awesome.

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Speaker 1: And now we're greenlit for a second season, so I'm

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Speaker 1: super excited to talk about that or announce that, should

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Speaker 1: I say. And with Foody on the Go, it's also

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Speaker 1: under my production company. And it came about because I

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Speaker 1: noticed on TikTok more than anywhere, or actually on Instagram

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Speaker 1: as well, the times that I've cooked, the times that I,

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Speaker 1: you know, post me eating. People like to see me eat.

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Speaker 1: I don't know why, but it gets a lot of

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Speaker 1: attention and a lot of people start recreating my recipes

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Speaker 1: and stuff. So I thought, okay, I have my own

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Speaker 1: production company. Especially last year I traveled a lot, so

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Speaker 1: I thought, okay, let me put on my producer hat

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Speaker 1: and take advantage of the situation.

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Speaker 2: It could be Foody on the Go.

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Speaker 1: I'm always on the go right when I land in

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Speaker 1: a city, I'm always wondering what's the best food to

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Speaker 1: eat here? And I go on TikTok and I look

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Speaker 1: on social media. I love going to small businesses, so

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Speaker 1: that's what the show is all about. As I was

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Speaker 1: on the road touring for the Amanthes, i'd be there

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Speaker 1: to do a show, and then I'd take the time

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Speaker 1: to go and try some food. So that's how it

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Speaker 1: was born. Was very organic, and I thought, what better

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Speaker 1: because I am a true foody at heart, What better

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Speaker 1: than to have a show about food, about traveling, about

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Speaker 1: knowing people's story more than anything, the story behind the name,

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Speaker 1: the story behind why and how the restaurant started, which

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Speaker 1: is why I wanted to go to family owned restaurants.

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Speaker 1: Because it's also a way to inspire other people that

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Speaker 1: want to open up restaurants, you know, to know how

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Speaker 1: people got started. And I just like connecting. I love talking.

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Speaker 1: I feel like especially with food, food brings you together nights.

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Speaker 1: It helps you understand other cultures and why they use

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Speaker 1: certain spices. So I'm super passionate about that stuff. And

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Speaker 1: that's why I wanted to put it on a television

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Speaker 1: or on your phone because it is on Latination, it's

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Speaker 1: on their app, and if you haven't watched it, you guys,

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Speaker 1: go ahead and check it out.

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Speaker 2: There's six episodes.

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Speaker 1: And also we just got the green light for the

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Speaker 1: second season.

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Speaker 2: Guys.

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Speaker 1: Anyway, I wanted to talk about it because I think

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Speaker 1: it is important for me that you guys understand why

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Speaker 1: And just backtracking a little bit, because I did mention

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Speaker 1: quite a few times in regards to us going to

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Speaker 1: restaurants that our family owned, that they're small businesses. Yes,

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Speaker 1: we had the option of doing five star restaurants, but

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Speaker 1: I wanted it to be places that maybe a lot

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Speaker 1: of people wouldn't even turn around and look at. Because people,

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Speaker 1: all of us, even subconsciously, we tend to judge a

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Speaker 1: book by its cover, right, And there's one place in

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Speaker 1: particular that I went to in downtown LA. A lot

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Speaker 1: of people either like downtown La or dislike it completely.

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Speaker 1: And I found this place called mex Peru Gypsy, And

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Speaker 1: if you look at it from the outside, you're kind

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Speaker 1: of like, oh, they probably don't have good food or

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Speaker 1: I don't know, I don't know what someone would think.

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Speaker 1: But it's not a five star restaurant, but the food

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Speaker 1: is crazy delicious, high quality. Even in their Lomoso they

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Speaker 1: use filet mignon that's like unheard of. It's Mexican food

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Speaker 1: and Peruvian food. And you guys can find out why

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Speaker 1: they named it Gypsy, why they put Gypsy in it,

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Speaker 1: because I wanted to know it's.

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Speaker 2: Like why Gypsy?

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Speaker 1: So anyway, their story was amazing, The food is amazing.

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Speaker 1: The owner was so so sweet and so sweet to

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Speaker 1: his employees, and I think that goes a long way

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Speaker 1: for me. It helped me connect more with him with

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Speaker 1: his restaurant. I want to go back, not only because

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Speaker 1: it was delicious, but also how wonderful of a person

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Speaker 1: he was, how he treats his employees. I always say this,

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Speaker 1: the way you treat your employees says a lot about

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Speaker 1: your company, about yourself, and everyone that works there has

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Speaker 1: been working there for years, for over a decade, and

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Speaker 1: the chef guys, he started off as the guy washing

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Speaker 1: the dishes and now he's the freaking chef. I think

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Speaker 1: that's freaking if there's not anything else that's more inspiring

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Speaker 1: than that. And see, and that's the thing. That's why

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Speaker 1: I wanted to have this show to show that side

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Speaker 1: and show the story behind the food and the restaurant

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Speaker 1: and the name. So that's one that really touched my

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Speaker 1: heart because this man was so nice with everyone, so polite.

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Speaker 1: Everyone that came to eat there, because of course I

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Speaker 1: was there for a couple of hours, know him by

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Speaker 1: his first name, and they go all the time and

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Speaker 1: he knows their name it's just it gives you that

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Speaker 1: I'm at home type of feeling with bomb ass food.

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Speaker 1: So that was my whole thing behind Foody on the

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Speaker 1: Go was going to those types of places, places that

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Speaker 1: someone would even think twice about going into. And if

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Speaker 1: I can help people with their businesses through my production

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Speaker 1: company and this show, why not, you know. And then

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Speaker 1: there are places like, for instance, the place that we

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Speaker 1: went to in Chicago called Volare. It is a more

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Speaker 1: upscale restaurant, but it's family owned, you know, and it's Italian.

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Speaker 1: And I wanted to know how to make the terramiszoo

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Speaker 1: and that's what tripped me out. I thought almost every

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Speaker 1: dessert was baked, and the terra masou is not baked

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Speaker 1: at all. I learned that you can go watch and

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Speaker 1: see the recipe and try to make it at home.

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Speaker 2: But I learned so much.

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Speaker 1: And also I learned how to make black risoto and

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Speaker 1: it's made with octopus ink, which at first I'm like,

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Speaker 1: I don't know if I'm going to want to eat this,

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Speaker 1: but I did and it was so good. So do

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Speaker 1: not judge a book by its cover, That is the

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Speaker 1: main thing, because I probably wouldn't have given it a

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Speaker 1: second look or thought twice about ordering the risotto because

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Speaker 1: it has octopus ink. I didn't even know what octopus

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Speaker 1: ink was, Like, really I didn't. I didn't really, I've

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Speaker 1: never used it in anything that I've cooked, so it

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Speaker 1: took me by surprise that I really enjoyed it. I

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Speaker 1: love seafood, and the chef there was so nice. Massimo

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Speaker 1: was his name. Out of the six restaurants, I had

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Speaker 1: only been to one, which was in Miami versus and

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Speaker 1: it's a place that I love. I always go to

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Speaker 1: when I go to Miami, I have to stop by

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Speaker 1: for sure. Love it super authentic Cuban food and I

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Speaker 1: had never had That's one thing. I would go in

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Speaker 1: there and have their poyoo or the Vaca frita like

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Speaker 1: all that because I love Cuban food. But I had

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Speaker 1: never tried the Cuban sandwich. So I was like, Okay,

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Speaker 1: I want to come here and learn to make something

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Speaker 1: that is simple but I have never tried. And that's

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Speaker 1: what we did, and it was so good. Simple ingredients guys,

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Speaker 1: but it's how they make it the detail that makes

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Speaker 1: the biggest difference, and how it's twice baked and everything

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Speaker 1: is just or toasted so good. But the other five

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Speaker 1: restaurants I had never been to. I promise you, out

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Speaker 1: of these five restaurants, there's not one dish I didn't like.

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Speaker 1: And I also want to be very honest. So if

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Speaker 1: I do go to a restaurant for the second season

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Speaker 1: and I don't like something, I want to be able

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Speaker 1: to say it, not to make the restaurant look bad,

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Speaker 1: but also just say, oh, it wasn't really like my

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Speaker 1: kind of you know, you know, like, for instance, Liver,

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Speaker 1: I don't like Liver. I just want to be honest, dude.

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Speaker 1: I think that's very important. But these restaurants that I

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Speaker 1: went to were freaking so good, all everything, the peasants feast.

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Speaker 1: I had never gone to Solving, California. It's such a

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Speaker 1: beautiful little town. It's like a little Danish town that

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Speaker 1: we went to, so freaking cute, and that that place

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Speaker 1: is a gem. Also, their story was amazing. They opened

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Speaker 1: in the middle of the pandemic. And the way that

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Speaker 1: I found these restaurants was of course, I have a

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Speaker 1: team that researches everything. I tell them this is a

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Speaker 1: kind of food that I'm craving or I've never had

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Speaker 1: this type of food. Can you, guys, find a restaurant

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Speaker 1: in this city or I follow hashtag foodie on Instagram

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Speaker 1: as well, and you can find a whole lot on there, guys.

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Speaker 1: So that's kind of how I did it. I wanted

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Speaker 1: it to be very authentic and organic and go and

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Speaker 1: meet these people for the first time and know their stories,

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Speaker 1: except for versize because the owner happens to be my friend.

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Speaker 1: But again, I made a dish and I tried something

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Speaker 1: I had never tried before, and it was a very

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Speaker 1: nice experience. It felt like it was the first time

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Speaker 1: because I am a little bit of a creature of

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Speaker 1: habit and I know what I like, and when I

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Speaker 1: go to the restaurants, I just want to order the

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Speaker 1: same thing. But with foody on the go, I do

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Speaker 1: want to step outside of the box. I'm not very

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Speaker 1: picky with food.

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Speaker 2: Again.

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Speaker 1: The only thing I probably will never want to eat

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Speaker 1: again in my life is liver. Other than that, I'm

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Speaker 1: pretty open to trying everything. I'm not the type of

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Speaker 1: person be like, oh no, unless it's something like brains

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Speaker 1: and tongue and intestines and three pars. It's just not

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Speaker 1: my thing. But if I'm going to go to a restaurant.

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Speaker 1: It's my first time. They're like, you got to try it.

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Speaker 2: I will.

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Speaker 1: Also another thing that people have been saying is well

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Speaker 1: and it makes me laugh because of course there's always

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Speaker 1: someone that's like, aren't you on this healthy journey? And

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Speaker 1: you know, you're always talking about working out and detoxing

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Speaker 1: and all this stuff. I'm like, yeah, I try eighty

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Speaker 1: five percent of my life to eat good and be

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Speaker 1: gluten free and not have so much of this and

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Speaker 1: be excessive and too much of anything is bad for

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Speaker 1: you guys, you know, or bad for us. I always

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Speaker 1: say this, but with foody on the go, and I've

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Speaker 1: learned in the past few years.

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Speaker 2: That it's portion control. I can have anything I want. Really.

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Speaker 1: I can have pizza, I can have fries. Because there's

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Speaker 1: days like the other day, like two days ago, I

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Speaker 1: was feeling a little down and my comfort food is

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Speaker 1: French fries. I'm like, I want some McDonald's French fries

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Speaker 1: right now. And I did that and I didn't feel

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Speaker 1: bad about it. But I don't get the large size.

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Speaker 1: I get the kids the kid's meal. I'll get my

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Speaker 1: little kids meal with my four chicken nuggets and you know,

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Speaker 1: my fries and I'll just eat half of everything and

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Speaker 1: I'll share with other people or a media and I

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Speaker 1: share like I'm like, I'm going to satisfy my craving

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Speaker 1: right now, but I don't need to supersize it. I

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Speaker 1: don't need the large size, Like I can just satisfy

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Speaker 1: this craving and be done with it. When people send

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Speaker 1: me cakes because they do all the time, or cheesecakes

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Speaker 1: or cookies, I take a bite, I take a few

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Speaker 1: spoonfuls of my dessert when we all order, and then

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Speaker 1: that's it. I'm very good with that. It's all about willpower.

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Speaker 1: It's all about Porsche and control guys, and that's been

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Speaker 1: the biggest difference for me. And of course I work

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Speaker 1: out and I drink a lot of water, and Monday

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Speaker 1: through Friday, I do my best to just be really

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Speaker 1: good and follow this lifestyle that I have going because

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Speaker 1: it makes me feel good. But if I go to

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Speaker 1: a restaurant and someone orders something and they have passin

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Speaker 1: I'm having, I don't know, a salad. I'll pick a

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Speaker 1: little bit at the pasta, but I won't have the

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Speaker 1: whole thing or what I've been getting better with as

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Speaker 1: well as again, like I said, sharing Emilia and I

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Speaker 1: have been trying to order one plate and share and

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Speaker 1: that works for us and it's been pretty good. Or

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Speaker 1: I take leftovers. I love leftovers now I didn't before.

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Speaker 1: I would just bring them home and I wouldn't eat them.

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Speaker 1: Now I'm like, Okay, if I really like this, I'm

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Speaker 1: taking it home and I'm gonna reheat it and I'm

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Speaker 1: gonna eat this the next day or later on. So

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Speaker 1: a lot of people have asked me like, how are you,

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Speaker 1: you know, losing weight or staying consistent with this lifestyle

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Speaker 1: that you have, And this is exactly how. And I

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Speaker 1: always say it on my Instagram as well or on

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Speaker 1: whenever I'm doing a video. It's all about balance and

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Speaker 1: I'm practicing that. I'm trying to do that in every

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Speaker 1: aspect of my life, especially with food, because as you

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Speaker 1: guys know, I've shared a lot on the podcast that

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Speaker 1: I've had this weird relationship with food since I could remember.

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Speaker 2: The portion thing has completely changed my life.

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Speaker 1: So this is how I could do foody on the

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Speaker 1: go and still stay I don't want to say fit

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Speaker 1: because I can't say that I'm like where I want

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Speaker 1: to be or I'm fit or anything, but because I

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Speaker 1: work out, you know, and there's consistency. Consistency is key

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Speaker 1: because I got that question so much when I was

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Speaker 1: on promo, and obviously those interviews are very short, so

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Speaker 1: I couldn't explain it thoroughly like it can hear. But balance, Okay,

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Speaker 1: don't deprive yourself. There's no need unless you're doing a

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Speaker 1: fast obviously, or you're doing a detalk. And just to

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Speaker 1: be clear, this isn't something that happened overnight for me,

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Speaker 1: I have told you guys, I tried trend diets, I

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Speaker 1: tried all kinds of things to lose weight because weight

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Speaker 1: has been an issue in my life, in my family forever.

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Speaker 1: But I think what made the biggest difference for me

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Speaker 1: was really just switching that mindset of diet to a lifestyle,

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Speaker 1: like just choosing to treat my body better because I

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Speaker 1: want to feel better, because I want to have more energy.

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Speaker 1: And as we get older, at least I personally have

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Speaker 1: fallen more in love with my body and saying, okay,

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Speaker 1: I'm not getting any younger, what can I do to

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Speaker 1: take care of my body this temple that God has

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Speaker 1: given me so that it can run the best way possible.

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Speaker 1: So it's really just getting to that point and not

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Speaker 1: just doing it to lose weight, because when you do

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Speaker 1: it just to lose weight and you want that fast fix,

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Speaker 1: it doesn't last long. I want something that's long lasting.

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Speaker 1: I'm thinking longevity. I'm thinking not just the right now.

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Speaker 1: I'm thinking tomorrow and the next day and how I'm

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Speaker 1: going to feel more than anything. And that's what just

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Speaker 1: really changed for me, Like I have to love myself

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Speaker 1: enough to make better choices, to be able to control.

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Speaker 1: And I love that. I love challenging myself. We've talked

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Speaker 1: about that as well. I love challenging myself. I love

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Speaker 1: knowing that I feel accomplished that I did it, that

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Speaker 1: I was able to sit at a table and everyone

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Speaker 1: else is having alcohol or having a dessert, and because

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Speaker 1: that day I told myself, I'm not going to have

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Speaker 1: the desert today because I don't want to, whatever the

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Speaker 1: reason may be. And I love to know that I

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Speaker 1: was able to do it, that I was able to

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Speaker 1: say no, that I was able to control myself, that

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Speaker 1: I don't know get a high off of that. But

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Speaker 1: that didn't happen until a few years ago, where I

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Speaker 1: was like, Okay, I really needed this to click, like

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Speaker 1: this needs to be a long term thing for me,

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Speaker 1: and I think for a long time. When you hear

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Speaker 1: the word diet, you think I'm restricted. And when you

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Speaker 1: feel restricted and you feel you can't do something or

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Speaker 1: you can't have something, you want it even more. So

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Speaker 1: it's switching and just saying, Okay, this is a lifestyle change.

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Speaker 1: I really want to feel better. I want to look better,

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Speaker 1: of course, but instead of losing five pounds by tomorrow

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Speaker 1: with this lemonade, drinker, this pill, why not just say, Okay,

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Speaker 1: I'm going to give myself this short term goal of

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Speaker 1: losing these five pounds, and I'm gonna give myself three

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Speaker 1: weeks or a month versus wanting it so fast, because

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Speaker 1: then you gain those five pounds as fast as you

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Speaker 1: lost him. And then plus some believe me, been there,

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Speaker 1: done that. I did that to my body so much

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Speaker 1: so unhealthy guys, this fad diet or oh you know

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Speaker 1: this trend is going on, And I did that and

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Speaker 1: I would lose weight, but I was in a bad mood.

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Speaker 2: I was irritable.

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Speaker 1: I couldn't stand anyone, and I was like, don't talk

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Speaker 1: to me. I don't want to be around food. It

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Speaker 1: was just too much versus making small changes that are

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Speaker 1: long lasting. Anyway, I hope that made sense, but I

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Speaker 1: did want to clarify that because everyone's wondering. They're like,

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Speaker 1: oh my god, Cheeky's is gonna get fat again? And

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Speaker 1: or some people still call me fat. You know, people

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Speaker 1: could be really mean on the internet, but a lot

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Speaker 1: of them, oh my god, of course, Cheeky's, You're gonna

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Speaker 1: freaking blow up and this and that. I'm like, Okay,

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Speaker 1: obviously you don't know me. You don't listen to my podcast,

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Speaker 1: you don't know what I'm about miss negative Nancy over here.

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Speaker 1: But for you guys that I love and care about,

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Speaker 1: I will explain it thoroughly because I want you guys

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Speaker 1: to understand where I'm coming from, and hopefully it can

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Speaker 1: also help you on your journey of just living a

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Speaker 1: healthier life for a healthier you. And don't get me wrong,

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Speaker 1: there are times and days where I just want to

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Speaker 1: eat whatever I want, and it's usually with the media,

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Speaker 1: and it's on the weekend or a Friday night. And

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Speaker 1: the good thing is that him and I are on

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Speaker 1: the same frequency right now, on the same wavelength, and

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Speaker 1: we both are in the gym and wanting to feel

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Speaker 1: and look good, and that helps a lot. But we

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Speaker 1: are both foodies. That's one of the things that connected us.

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Speaker 1: So there are days that we will just order whatever

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Speaker 1: we want, or I'll make something very very hearty or

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Speaker 1: fried and I'll enjoy it. I'll enjoy the heck out

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Speaker 1: of it, and I'll eat as much as i want.

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Speaker 1: But then the next day, I'm like, Okay, today I'm

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Speaker 1: gonna eat clean. You have the balance. That's a big

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Speaker 1: thing because I'm not saying that I'm perfect and that

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Speaker 1: every day of my life. I eat gluten free and

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Speaker 1: I have no dairy.

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Speaker 2: I do.

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Speaker 1: Sometimes I want a slice of pizza and I'll have it,

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Speaker 1: but I won't have the whole thing, or I won't

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Speaker 1: have two slices because I love pizza, I love cheese, guys,

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Speaker 1: and I love red meat. But I'm not having as

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Speaker 1: much red meat. But I'm not perfect, and I do

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Speaker 1: allow myself to enjoy. And you know, going back to

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Speaker 1: the show and going back to my production company, busy Bee,

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Speaker 1: we are working on shows that I can be behind

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Speaker 1: the cameras one hundred percent because I enjoy I enjoy

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Speaker 1: being behind the cameras. I feel very comfortable in front

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Speaker 1: of the camera, but I started my career behind the camera,

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Speaker 1: and I've always had a lot of creative ideas, and

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Speaker 1: I helped direct my mom's photo shoots and a lot

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Speaker 1: of her videos and even for some of my siblings.

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Speaker 1: Like it's something that has always come very natural to me,

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Speaker 1: is creating, and I have a lot of ideas, but

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Speaker 1: when you're in front of the camera, it's very hard

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Speaker 1: to do both. So we are working on shows, and

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Speaker 1: we have so many different things in the works and

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Speaker 1: in the pipeline, Like, for instance, we have one that's

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Speaker 1: called the One to One Girls. It's about some gen

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Speaker 1: Z young ladies. It's a girl group, a girl band,

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Speaker 1: and they sing and they dance and they're super awesome.

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Speaker 1: They're seventeen eighteen. So we have something like that. We

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Speaker 1: also have working on one for other artists, other women

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Speaker 1: in my genre. I can't say the name yet, but

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Speaker 1: to also uplift other women and not only women, men

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Speaker 1: as well. I want to do a rom com. So

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Speaker 1: there are a lot of things that we're working on,

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Speaker 1: and I want to start tapping more into the directing

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Speaker 1: side the producing side, because I really enjoy it with

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Speaker 1: Chikisim Fildro there wasn't a lot of producing, but because

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Speaker 1: I was in front of the camera and also behind it,

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Speaker 1: it was very easy in that aspect because there was

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Speaker 1: nothing scripted. It was just, hey, this is my life.

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Speaker 1: I want the cameras here, this is what I'm doing.

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Speaker 1: It was very easy to schedule everything because I was

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Speaker 1: a producer on it, and it worked wonderfully. You know,

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Speaker 1: we were We did really, really good. So I'm really

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Speaker 1: happy that you guys will be able to see the

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Speaker 1: second season of Chicken sen Fhilro because there's a lot

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Speaker 1: happening and I feel like the people here on the

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Speaker 1: podcast know because I tell you guys everything before everyone else.

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Speaker 1: So that's kind of cool. But now you guys are

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Speaker 1: going to have a visual so I look out for that.

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Speaker 1: It's going to be pretty cool. And I don't know

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Speaker 1: when Foody on the Go Season two will happen, but

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Speaker 1: the good thing is it's going to happen. It's just

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Speaker 1: finding I think, the time and figuring out where we're

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Speaker 1: going to go. But we already have the cities, so

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Speaker 1: be excited. I know exactly where I want to go.

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Speaker 1: I don't have the restaurants, but I know the cities

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Speaker 1: that I want to touch Okay, guys, So that's.

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Speaker 2: Pretty much it. This episode was twofold.

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Speaker 1: It was supposed to be about my show, Footy on

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Speaker 1: the Go, but I couldn't help but talk about everything

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Speaker 1: else that has to do with food and my experiences

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Speaker 1: because it was just supposed to be about Footy on

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Speaker 1: the Go, but with Footy on the Go also comes

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Speaker 1: so many different things and my relationship with food, and

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Speaker 1: of course we talk about everything here. So I hope

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Speaker 1: that you enjoyed this episode and don't forget to watch

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Speaker 1: Footy on the Go and tell all your friends about it.

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Speaker 1: It is on the Latin Nation app, also on LATV

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Speaker 1: and their linear channel, and be excited for season two

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Speaker 1: because it's coming very soon God willing.

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Speaker 2: So thanks for listening. I love you, guys, and.

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Speaker 1: I'll catch you here on the next episode of Cheeky's

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Speaker 1: and Chill. This is a production of iHeartRadio and the

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Speaker 1: Micaeldura podcast Network. Follow us on Instagram at Michael Doura

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Speaker 1: Podcasts and follow me Cheeky's That's c h I q

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Speaker 1: U I s. For more podcasts from iHeart, visit the

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Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your

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Speaker 1: favorite podcast,