Speaker 1: Hello, Hello, everyone, Welcome to your favorite podcast, Cheeky's and Chill.
Speaker 1: I am so happy that you're joining me on this
Speaker 1: week's episode, and for those of you who are here
Speaker 1: for the first time, welcome to the family. It's no
Speaker 1: secret that I'm a huge foody. Guys.
Speaker 2: I love food.
Speaker 1: I love all kinds of food, which is why I
Speaker 1: wanted to create a TV show all about food and
Speaker 1: the people and stories behind the recipes. We're going to
Speaker 1: talk about the show, about some of my favorite spots,
Speaker 1: about my relationship with food, and about the future of
Speaker 1: Foody on the Go as well. So let's get to it. Okay,
Speaker 1: So a lot of people want to know how and
Speaker 1: why I came up with this idea of Foody on
Speaker 1: the Go. Well, first of all, I have my own
Speaker 1: production company. It's called busy Bee Productions, and our first
Speaker 1: production was Chiky Sinfilro and it did very very well.
Speaker 1: It was on vix. It was all about my life,
Speaker 1: you know, the cameras following me. I love to say
Speaker 1: that it's not a reality show because it's a doc
Speaker 1: you follow, but if we're being real, it is kind
Speaker 1: of like a reality show. Although with that show there
Speaker 1: was nothing made up nothing recreated. It was just really
Speaker 1: following me on my day to day, which is super awesome.
Speaker 1: And now we're greenlit for a second season, so I'm
Speaker 1: super excited to talk about that or announce that, should
Speaker 1: I say. And with Foody on the Go, it's also
Speaker 1: under my production company. And it came about because I
Speaker 1: noticed on TikTok more than anywhere, or actually on Instagram
Speaker 1: as well, the times that I've cooked, the times that I,
Speaker 1: you know, post me eating. People like to see me eat.
Speaker 1: I don't know why, but it gets a lot of
Speaker 1: attention and a lot of people start recreating my recipes
Speaker 1: and stuff. So I thought, okay, I have my own
Speaker 1: production company. Especially last year I traveled a lot, so
Speaker 1: I thought, okay, let me put on my producer hat
Speaker 1: and take advantage of the situation.
Speaker 2: It could be Foody on the Go.
Speaker 1: I'm always on the go right when I land in
Speaker 1: a city, I'm always wondering what's the best food to
Speaker 1: eat here? And I go on TikTok and I look
Speaker 1: on social media. I love going to small businesses, so
Speaker 1: that's what the show is all about. As I was
Speaker 1: on the road touring for the Amanthes, i'd be there
Speaker 1: to do a show, and then I'd take the time
Speaker 1: to go and try some food. So that's how it
Speaker 1: was born. Was very organic, and I thought, what better
Speaker 1: because I am a true foody at heart, What better
Speaker 1: than to have a show about food, about traveling, about
Speaker 1: knowing people's story more than anything, the story behind the name,
Speaker 1: the story behind why and how the restaurant started, which
Speaker 1: is why I wanted to go to family owned restaurants.
Speaker 1: Because it's also a way to inspire other people that
Speaker 1: want to open up restaurants, you know, to know how
Speaker 1: people got started. And I just like connecting. I love talking.
Speaker 1: I feel like especially with food, food brings you together nights.
Speaker 1: It helps you understand other cultures and why they use
Speaker 1: certain spices. So I'm super passionate about that stuff. And
Speaker 1: that's why I wanted to put it on a television
Speaker 1: or on your phone because it is on Latination, it's
Speaker 1: on their app, and if you haven't watched it, you guys,
Speaker 1: go ahead and check it out.
Speaker 2: There's six episodes.
Speaker 1: And also we just got the green light for the
Speaker 1: second season.
Speaker 2: Guys.
Speaker 1: Anyway, I wanted to talk about it because I think
Speaker 1: it is important for me that you guys understand why
Speaker 1: And just backtracking a little bit, because I did mention
Speaker 1: quite a few times in regards to us going to
Speaker 1: restaurants that our family owned, that they're small businesses. Yes,
Speaker 1: we had the option of doing five star restaurants, but
Speaker 1: I wanted it to be places that maybe a lot
Speaker 1: of people wouldn't even turn around and look at. Because people,
Speaker 1: all of us, even subconsciously, we tend to judge a
Speaker 1: book by its cover, right, And there's one place in
Speaker 1: particular that I went to in downtown LA. A lot
Speaker 1: of people either like downtown La or dislike it completely.
Speaker 1: And I found this place called mex Peru Gypsy, And
Speaker 1: if you look at it from the outside, you're kind
Speaker 1: of like, oh, they probably don't have good food or
Speaker 1: I don't know, I don't know what someone would think.
Speaker 1: But it's not a five star restaurant, but the food
Speaker 1: is crazy delicious, high quality. Even in their Lomoso they
Speaker 1: use filet mignon that's like unheard of. It's Mexican food
Speaker 1: and Peruvian food. And you guys can find out why
Speaker 1: they named it Gypsy, why they put Gypsy in it,
Speaker 1: because I wanted to know it's.
Speaker 2: Like why Gypsy?
Speaker 1: So anyway, their story was amazing, The food is amazing.
Speaker 1: The owner was so so sweet and so sweet to
Speaker 1: his employees, and I think that goes a long way
Speaker 1: for me. It helped me connect more with him with
Speaker 1: his restaurant. I want to go back, not only because
Speaker 1: it was delicious, but also how wonderful of a person
Speaker 1: he was, how he treats his employees. I always say this,
Speaker 1: the way you treat your employees says a lot about
Speaker 1: your company, about yourself, and everyone that works there has
Speaker 1: been working there for years, for over a decade, and
Speaker 1: the chef guys, he started off as the guy washing
Speaker 1: the dishes and now he's the freaking chef. I think
Speaker 1: that's freaking if there's not anything else that's more inspiring
Speaker 1: than that. And see, and that's the thing. That's why
Speaker 1: I wanted to have this show to show that side
Speaker 1: and show the story behind the food and the restaurant
Speaker 1: and the name. So that's one that really touched my
Speaker 1: heart because this man was so nice with everyone, so polite.
Speaker 1: Everyone that came to eat there, because of course I
Speaker 1: was there for a couple of hours, know him by
Speaker 1: his first name, and they go all the time and
Speaker 1: he knows their name it's just it gives you that
Speaker 1: I'm at home type of feeling with bomb ass food.
Speaker 1: So that was my whole thing behind Foody on the
Speaker 1: Go was going to those types of places, places that
Speaker 1: someone would even think twice about going into. And if
Speaker 1: I can help people with their businesses through my production
Speaker 1: company and this show, why not, you know. And then
Speaker 1: there are places like, for instance, the place that we
Speaker 1: went to in Chicago called Volare. It is a more
Speaker 1: upscale restaurant, but it's family owned, you know, and it's Italian.
Speaker 1: And I wanted to know how to make the terramiszoo
Speaker 1: and that's what tripped me out. I thought almost every
Speaker 1: dessert was baked, and the terra masou is not baked
Speaker 1: at all. I learned that you can go watch and
Speaker 1: see the recipe and try to make it at home.
Speaker 2: But I learned so much.
Speaker 1: And also I learned how to make black risoto and
Speaker 1: it's made with octopus ink, which at first I'm like,
Speaker 1: I don't know if I'm going to want to eat this,
Speaker 1: but I did and it was so good. So do
Speaker 1: not judge a book by its cover, That is the
Speaker 1: main thing, because I probably wouldn't have given it a
Speaker 1: second look or thought twice about ordering the risotto because
Speaker 1: it has octopus ink. I didn't even know what octopus
Speaker 1: ink was, Like, really I didn't. I didn't really, I've
Speaker 1: never used it in anything that I've cooked, so it
Speaker 1: took me by surprise that I really enjoyed it. I
Speaker 1: love seafood, and the chef there was so nice. Massimo
Speaker 1: was his name. Out of the six restaurants, I had
Speaker 1: only been to one, which was in Miami versus and
Speaker 1: it's a place that I love. I always go to
Speaker 1: when I go to Miami, I have to stop by
Speaker 1: for sure. Love it super authentic Cuban food and I
Speaker 1: had never had That's one thing. I would go in
Speaker 1: there and have their poyoo or the Vaca frita like
Speaker 1: all that because I love Cuban food. But I had
Speaker 1: never tried the Cuban sandwich. So I was like, Okay,
Speaker 1: I want to come here and learn to make something
Speaker 1: that is simple but I have never tried. And that's
Speaker 1: what we did, and it was so good. Simple ingredients guys,
Speaker 1: but it's how they make it the detail that makes
Speaker 1: the biggest difference, and how it's twice baked and everything
Speaker 1: is just or toasted so good. But the other five
Speaker 1: restaurants I had never been to. I promise you, out
Speaker 1: of these five restaurants, there's not one dish I didn't like.
Speaker 1: And I also want to be very honest. So if
Speaker 1: I do go to a restaurant for the second season
Speaker 1: and I don't like something, I want to be able
Speaker 1: to say it, not to make the restaurant look bad,
Speaker 1: but also just say, oh, it wasn't really like my
Speaker 1: kind of you know, you know, like, for instance, Liver,
Speaker 1: I don't like Liver. I just want to be honest, dude.
Speaker 1: I think that's very important. But these restaurants that I
Speaker 1: went to were freaking so good, all everything, the peasants feast.
Speaker 1: I had never gone to Solving, California. It's such a
Speaker 1: beautiful little town. It's like a little Danish town that
Speaker 1: we went to, so freaking cute, and that that place
Speaker 1: is a gem. Also, their story was amazing. They opened
Speaker 1: in the middle of the pandemic. And the way that
Speaker 1: I found these restaurants was of course, I have a
Speaker 1: team that researches everything. I tell them this is a
Speaker 1: kind of food that I'm craving or I've never had
Speaker 1: this type of food. Can you, guys, find a restaurant
Speaker 1: in this city or I follow hashtag foodie on Instagram
Speaker 1: as well, and you can find a whole lot on there, guys.
Speaker 1: So that's kind of how I did it. I wanted
Speaker 1: it to be very authentic and organic and go and
Speaker 1: meet these people for the first time and know their stories,
Speaker 1: except for versize because the owner happens to be my friend.
Speaker 1: But again, I made a dish and I tried something
Speaker 1: I had never tried before, and it was a very
Speaker 1: nice experience. It felt like it was the first time
Speaker 1: because I am a little bit of a creature of
Speaker 1: habit and I know what I like, and when I
Speaker 1: go to the restaurants, I just want to order the
Speaker 1: same thing. But with foody on the go, I do
Speaker 1: want to step outside of the box. I'm not very
Speaker 1: picky with food.
Speaker 2: Again.
Speaker 1: The only thing I probably will never want to eat
Speaker 1: again in my life is liver. Other than that, I'm
Speaker 1: pretty open to trying everything. I'm not the type of
Speaker 1: person be like, oh no, unless it's something like brains
Speaker 1: and tongue and intestines and three pars. It's just not
Speaker 1: my thing. But if I'm going to go to a restaurant.
Speaker 1: It's my first time. They're like, you got to try it.
Speaker 2: I will.
Speaker 1: Also another thing that people have been saying is well
Speaker 1: and it makes me laugh because of course there's always
Speaker 1: someone that's like, aren't you on this healthy journey? And
Speaker 1: you know, you're always talking about working out and detoxing
Speaker 1: and all this stuff. I'm like, yeah, I try eighty
Speaker 1: five percent of my life to eat good and be
Speaker 1: gluten free and not have so much of this and
Speaker 1: be excessive and too much of anything is bad for
Speaker 1: you guys, you know, or bad for us. I always
Speaker 1: say this, but with foody on the go, and I've
Speaker 1: learned in the past few years.
Speaker 2: That it's portion control. I can have anything I want. Really.
Speaker 1: I can have pizza, I can have fries. Because there's
Speaker 1: days like the other day, like two days ago, I
Speaker 1: was feeling a little down and my comfort food is
Speaker 1: French fries. I'm like, I want some McDonald's French fries
Speaker 1: right now. And I did that and I didn't feel
Speaker 1: bad about it. But I don't get the large size.
Speaker 1: I get the kids the kid's meal. I'll get my
Speaker 1: little kids meal with my four chicken nuggets and you know,
Speaker 1: my fries and I'll just eat half of everything and
Speaker 1: I'll share with other people or a media and I
Speaker 1: share like I'm like, I'm going to satisfy my craving
Speaker 1: right now, but I don't need to supersize it. I
Speaker 1: don't need the large size, Like I can just satisfy
Speaker 1: this craving and be done with it. When people send
Speaker 1: me cakes because they do all the time, or cheesecakes
Speaker 1: or cookies, I take a bite, I take a few
Speaker 1: spoonfuls of my dessert when we all order, and then
Speaker 1: that's it. I'm very good with that. It's all about willpower.
Speaker 1: It's all about Porsche and control guys, and that's been
Speaker 1: the biggest difference for me. And of course I work
Speaker 1: out and I drink a lot of water, and Monday
Speaker 1: through Friday, I do my best to just be really
Speaker 1: good and follow this lifestyle that I have going because
Speaker 1: it makes me feel good. But if I go to
Speaker 1: a restaurant and someone orders something and they have passin
Speaker 1: I'm having, I don't know, a salad. I'll pick a
Speaker 1: little bit at the pasta, but I won't have the
Speaker 1: whole thing or what I've been getting better with as
Speaker 1: well as again, like I said, sharing Emilia and I
Speaker 1: have been trying to order one plate and share and
Speaker 1: that works for us and it's been pretty good. Or
Speaker 1: I take leftovers. I love leftovers now I didn't before.
Speaker 1: I would just bring them home and I wouldn't eat them.
Speaker 1: Now I'm like, Okay, if I really like this, I'm
Speaker 1: taking it home and I'm gonna reheat it and I'm
Speaker 1: gonna eat this the next day or later on. So
Speaker 1: a lot of people have asked me like, how are you,
Speaker 1: you know, losing weight or staying consistent with this lifestyle
Speaker 1: that you have, And this is exactly how. And I
Speaker 1: always say it on my Instagram as well or on
Speaker 1: whenever I'm doing a video. It's all about balance and
Speaker 1: I'm practicing that. I'm trying to do that in every
Speaker 1: aspect of my life, especially with food, because as you
Speaker 1: guys know, I've shared a lot on the podcast that
Speaker 1: I've had this weird relationship with food since I could remember.
Speaker 2: The portion thing has completely changed my life.
Speaker 1: So this is how I could do foody on the
Speaker 1: go and still stay I don't want to say fit
Speaker 1: because I can't say that I'm like where I want
Speaker 1: to be or I'm fit or anything, but because I
Speaker 1: work out, you know, and there's consistency. Consistency is key
Speaker 1: because I got that question so much when I was
Speaker 1: on promo, and obviously those interviews are very short, so
Speaker 1: I couldn't explain it thoroughly like it can hear. But balance, Okay,
Speaker 1: don't deprive yourself. There's no need unless you're doing a
Speaker 1: fast obviously, or you're doing a detalk. And just to
Speaker 1: be clear, this isn't something that happened overnight for me,
Speaker 1: I have told you guys, I tried trend diets, I
Speaker 1: tried all kinds of things to lose weight because weight
Speaker 1: has been an issue in my life, in my family forever.
Speaker 1: But I think what made the biggest difference for me
Speaker 1: was really just switching that mindset of diet to a lifestyle,
Speaker 1: like just choosing to treat my body better because I
Speaker 1: want to feel better, because I want to have more energy.
Speaker 1: And as we get older, at least I personally have
Speaker 1: fallen more in love with my body and saying, okay,
Speaker 1: I'm not getting any younger, what can I do to
Speaker 1: take care of my body this temple that God has
Speaker 1: given me so that it can run the best way possible.
Speaker 1: So it's really just getting to that point and not
Speaker 1: just doing it to lose weight, because when you do
Speaker 1: it just to lose weight and you want that fast fix,
Speaker 1: it doesn't last long. I want something that's long lasting.
Speaker 1: I'm thinking longevity. I'm thinking not just the right now.
Speaker 1: I'm thinking tomorrow and the next day and how I'm
Speaker 1: going to feel more than anything. And that's what just
Speaker 1: really changed for me, Like I have to love myself
Speaker 1: enough to make better choices, to be able to control.
Speaker 1: And I love that. I love challenging myself. We've talked
Speaker 1: about that as well. I love challenging myself. I love
Speaker 1: knowing that I feel accomplished that I did it, that
Speaker 1: I was able to sit at a table and everyone
Speaker 1: else is having alcohol or having a dessert, and because
Speaker 1: that day I told myself, I'm not going to have
Speaker 1: the desert today because I don't want to, whatever the
Speaker 1: reason may be. And I love to know that I
Speaker 1: was able to do it, that I was able to
Speaker 1: say no, that I was able to control myself, that
Speaker 1: I don't know get a high off of that. But
Speaker 1: that didn't happen until a few years ago, where I
Speaker 1: was like, Okay, I really needed this to click, like
Speaker 1: this needs to be a long term thing for me,
Speaker 1: and I think for a long time. When you hear
Speaker 1: the word diet, you think I'm restricted. And when you
Speaker 1: feel restricted and you feel you can't do something or
Speaker 1: you can't have something, you want it even more. So
Speaker 1: it's switching and just saying, Okay, this is a lifestyle change.
Speaker 1: I really want to feel better. I want to look better,
Speaker 1: of course, but instead of losing five pounds by tomorrow
Speaker 1: with this lemonade, drinker, this pill, why not just say, Okay,
Speaker 1: I'm going to give myself this short term goal of
Speaker 1: losing these five pounds, and I'm gonna give myself three
Speaker 1: weeks or a month versus wanting it so fast, because
Speaker 1: then you gain those five pounds as fast as you
Speaker 1: lost him. And then plus some believe me, been there,
Speaker 1: done that. I did that to my body so much
Speaker 1: so unhealthy guys, this fad diet or oh you know
Speaker 1: this trend is going on, And I did that and
Speaker 1: I would lose weight, but I was in a bad mood.
Speaker 2: I was irritable.
Speaker 1: I couldn't stand anyone, and I was like, don't talk
Speaker 1: to me. I don't want to be around food. It
Speaker 1: was just too much versus making small changes that are
Speaker 1: long lasting. Anyway, I hope that made sense, but I
Speaker 1: did want to clarify that because everyone's wondering. They're like,
Speaker 1: oh my god, Cheeky's is gonna get fat again? And
Speaker 1: or some people still call me fat. You know, people
Speaker 1: could be really mean on the internet, but a lot
Speaker 1: of them, oh my god, of course, Cheeky's, You're gonna
Speaker 1: freaking blow up and this and that. I'm like, Okay,
Speaker 1: obviously you don't know me. You don't listen to my podcast,
Speaker 1: you don't know what I'm about miss negative Nancy over here.
Speaker 1: But for you guys that I love and care about,
Speaker 1: I will explain it thoroughly because I want you guys
Speaker 1: to understand where I'm coming from, and hopefully it can
Speaker 1: also help you on your journey of just living a
Speaker 1: healthier life for a healthier you. And don't get me wrong,
Speaker 1: there are times and days where I just want to
Speaker 1: eat whatever I want, and it's usually with the media,
Speaker 1: and it's on the weekend or a Friday night. And
Speaker 1: the good thing is that him and I are on
Speaker 1: the same frequency right now, on the same wavelength, and
Speaker 1: we both are in the gym and wanting to feel
Speaker 1: and look good, and that helps a lot. But we
Speaker 1: are both foodies. That's one of the things that connected us.
Speaker 1: So there are days that we will just order whatever
Speaker 1: we want, or I'll make something very very hearty or
Speaker 1: fried and I'll enjoy it. I'll enjoy the heck out
Speaker 1: of it, and I'll eat as much as i want.
Speaker 1: But then the next day, I'm like, Okay, today I'm
Speaker 1: gonna eat clean. You have the balance. That's a big
Speaker 1: thing because I'm not saying that I'm perfect and that
Speaker 1: every day of my life. I eat gluten free and
Speaker 1: I have no dairy.
Speaker 2: I do.
Speaker 1: Sometimes I want a slice of pizza and I'll have it,
Speaker 1: but I won't have the whole thing, or I won't
Speaker 1: have two slices because I love pizza, I love cheese, guys,
Speaker 1: and I love red meat. But I'm not having as
Speaker 1: much red meat. But I'm not perfect, and I do
Speaker 1: allow myself to enjoy. And you know, going back to
Speaker 1: the show and going back to my production company, busy Bee,
Speaker 1: we are working on shows that I can be behind
Speaker 1: the cameras one hundred percent because I enjoy I enjoy
Speaker 1: being behind the cameras. I feel very comfortable in front
Speaker 1: of the camera, but I started my career behind the camera,
Speaker 1: and I've always had a lot of creative ideas, and
Speaker 1: I helped direct my mom's photo shoots and a lot
Speaker 1: of her videos and even for some of my siblings.
Speaker 1: Like it's something that has always come very natural to me,
Speaker 1: is creating, and I have a lot of ideas, but
Speaker 1: when you're in front of the camera, it's very hard
Speaker 1: to do both. So we are working on shows, and
Speaker 1: we have so many different things in the works and
Speaker 1: in the pipeline, Like, for instance, we have one that's
Speaker 1: called the One to One Girls. It's about some gen
Speaker 1: Z young ladies. It's a girl group, a girl band,
Speaker 1: and they sing and they dance and they're super awesome.
Speaker 1: They're seventeen eighteen. So we have something like that. We
Speaker 1: also have working on one for other artists, other women
Speaker 1: in my genre. I can't say the name yet, but
Speaker 1: to also uplift other women and not only women, men
Speaker 1: as well. I want to do a rom com. So
Speaker 1: there are a lot of things that we're working on,
Speaker 1: and I want to start tapping more into the directing
Speaker 1: side the producing side, because I really enjoy it with
Speaker 1: Chikisim Fildro there wasn't a lot of producing, but because
Speaker 1: I was in front of the camera and also behind it,
Speaker 1: it was very easy in that aspect because there was
Speaker 1: nothing scripted. It was just, hey, this is my life.
Speaker 1: I want the cameras here, this is what I'm doing.
Speaker 1: It was very easy to schedule everything because I was
Speaker 1: a producer on it, and it worked wonderfully. You know,
Speaker 1: we were We did really, really good. So I'm really
Speaker 1: happy that you guys will be able to see the
Speaker 1: second season of Chicken sen Fhilro because there's a lot
Speaker 1: happening and I feel like the people here on the
Speaker 1: podcast know because I tell you guys everything before everyone else.
Speaker 1: So that's kind of cool. But now you guys are
Speaker 1: going to have a visual so I look out for that.
Speaker 1: It's going to be pretty cool. And I don't know
Speaker 1: when Foody on the Go Season two will happen, but
Speaker 1: the good thing is it's going to happen. It's just
Speaker 1: finding I think, the time and figuring out where we're
Speaker 1: going to go. But we already have the cities, so
Speaker 1: be excited. I know exactly where I want to go.
Speaker 1: I don't have the restaurants, but I know the cities
Speaker 1: that I want to touch Okay, guys, So that's.
Speaker 2: Pretty much it. This episode was twofold.
Speaker 1: It was supposed to be about my show, Footy on
Speaker 1: the Go, but I couldn't help but talk about everything
Speaker 1: else that has to do with food and my experiences
Speaker 1: because it was just supposed to be about Footy on
Speaker 1: the Go, but with Footy on the Go also comes
Speaker 1: so many different things and my relationship with food, and
Speaker 1: of course we talk about everything here. So I hope
Speaker 1: that you enjoyed this episode and don't forget to watch
Speaker 1: Footy on the Go and tell all your friends about it.
Speaker 1: It is on the Latin Nation app, also on LATV
Speaker 1: and their linear channel, and be excited for season two
Speaker 1: because it's coming very soon God willing.
Speaker 2: So thanks for listening. I love you, guys, and.
Speaker 1: I'll catch you here on the next episode of Cheeky's
Speaker 1: and Chill. This is a production of iHeartRadio and the
Speaker 1: Micaeldura podcast Network. Follow us on Instagram at Michael Doura
Speaker 1: Podcasts and follow me Cheeky's That's c h I q
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