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Speaker 1: Hello, and welcome to save our protection of iHeartRadio. I'm

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Speaker 1: Annie Reese.

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Speaker 2: And I'm Lauren vogel Baum, and today we have an

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Speaker 2: episode for you that is an interview from Las Vegas.

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Speaker 1: Yes, because we got to go to Las Vegas, me,

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Speaker 1: Lauren and super producer Andrew because the Wind Resort invited

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Speaker 1: us to come and check out their new studio, check

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Speaker 1: out their new restaurants.

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Speaker 2: Yeah, yeah, they write, They like flew us out and

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Speaker 2: had us stay with them and had us like eat

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Speaker 2: and drink as much as we possibly could, and then

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Speaker 2: interview some of the humans who are running different aspects

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Speaker 2: of their food and beverage programs. And specifically they wanted

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Speaker 2: to do this because they teamed up with this company

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Speaker 2: called Blue Wire to build a podcast studio at the

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Speaker 2: Wind Resort. And that studio is very fancy.

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Speaker 3: It really really is.

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Speaker 4: So.

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Speaker 1: I I have been, as I've said before previously, I

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Speaker 1: think I've been to Las Vegas several several times. I've

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Speaker 1: been to the Wind.

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Speaker 2: It was my first. I that was I was very

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Speaker 2: confused the whole time.

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Speaker 1: Well, I felt like your your tour guide, and it

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Speaker 1: was a lovely like, oh, let's go do this, let's

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Speaker 1: go do this. It was terrific, highly recommend Also, like

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Speaker 1: there was a part of me that was hoping to

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Speaker 1: make my ex boyfriend jealous. That's okay, because he loves

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Speaker 1: Las Vegas. He's the one who introduced me to the

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Speaker 1: wind Resorts, his favorite place. Well, anyway, we all do

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Speaker 1: things for a variety of reasons, right, That's true, we do.

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Speaker 1: But I I the Win is a very lovely hotel,

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Speaker 1: and it does have like it how's like this carousel

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Speaker 1: flowers thing. It has all this stuff. But I remember

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Speaker 1: you and Andrew we kind of part hearted ways, and

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Speaker 1: I was like, I'm going to go find this studio.

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Speaker 1: I'm kind of a I'm the person who is like,

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Speaker 1: what if we get lost, let me go ahead and

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Speaker 1: find it, so we don't like miss it. Sure, So

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Speaker 1: I went to go find it, and when I saw it,

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Speaker 1: I sent a picture this podcast studio to both of you, like, whoa,

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Speaker 1: this is very very nice.

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Speaker 2: Yeah. Yeah, because, like I mean, especially after like for

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Speaker 2: the past three years, like Annie's been in her closet

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Speaker 2: and I've been in various like like ramshackle like like

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Speaker 2: kind of kind of duct taped together homes home studios. Uh,

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Speaker 2: And so we show up and it's not just a

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Speaker 2: podcast studio, it's a video studio, and they have multiple

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Speaker 2: cameras and monitors and and like you can you can

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Speaker 2: do little like like fly ins from these cameras that

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Speaker 2: are suspended from that and there's so many lights and

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Speaker 2: they have like our logo up behind us. And the

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Speaker 2: team was super professional, not that super produced users Andrew

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Speaker 2: and Dylan are not, but like just the whole thing

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Speaker 2: was very very lovely.

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Speaker 3: Yeah, they were. They were a really great team.

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Speaker 1: And I think that you know, when you're going into

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Speaker 1: a new situation Lauren and I are used to in

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Speaker 1: these past couple of years, coming from often for me

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Speaker 1: like in my pajamas from.

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Speaker 3: My closet, You don't know.

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Speaker 1: It's not a given, unfortunately that a team you're working

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Speaker 1: with will be kind or patient. But they really were.

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Speaker 1: They really were, And I really appreciated how they would

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Speaker 1: laugh at like your random.

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Speaker 4: Expltives which get cut out of this show, yes, and

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Speaker 4: just kind of our general goofiness but also our our

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Speaker 4: specific brand.

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Speaker 1: Of nerdiness and science and history around food. It was

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Speaker 1: just really nice, like they were really and at one

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Speaker 1: I had something like on my lip it was blue glitter,

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Speaker 1: which we'll talk about in another episode. Uh huh, blue

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Speaker 1: glitter substance, we'll talk about it. But they were just

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Speaker 1: looking out and they're like, let's get this, make sure

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Speaker 1: you know that it's there. We don't want to embarrass

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Speaker 1: you like all that stuff. It was just it was

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Speaker 1: a good experience.

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Speaker 3: It was it.

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Speaker 2: Oh, it really was. And I mean in okay, so

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Speaker 2: the Wind and Blue Wire sponsored the trip, but right, genuinely,

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Speaker 2: it was like a pleasure to get to go to

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Speaker 2: go use the studio and to go to these like

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Speaker 2: lovely experiential restaurants and bars and try all of these

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Speaker 2: like weird cool things that they're doing, and then talk

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Speaker 2: to some of the people that are responsible for that.

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Speaker 3: Yeah.

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Speaker 1: Yeah, and just to hear their passionate about it. I

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Speaker 1: always feel kind of trite when I say something like that,

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Speaker 1: but it's true, like they were just very excited about

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Speaker 1: what they were doing. They'd clearly put a lot of

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Speaker 1: thought into what they were doing, and also oh collaboratively,

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Speaker 1: how what they were doing impacted what other people were

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Speaker 1: doing in terms of like cocktails that can be provided

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Speaker 1: and foods that can be provided. It was just really

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Speaker 1: fascinating to hear to have these interviews separately, but to

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Speaker 1: hear how they all kind of wove together to make

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Speaker 1: these menus that are really vibrant and interesting.

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Speaker 2: Oh yeah, and yeah. So we're we're going to share

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Speaker 2: a few of these interviews throughout the rest of the year,

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Speaker 2: but our first one here today is with the executive

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Speaker 2: chef of one of the Wind Resorts restaurants called Kasaplia.

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Speaker 2: It's a coastal Mexican kind of theme and it is

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Speaker 2: also the first place that we ate when we got

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Speaker 2: to Vegas.

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Speaker 1: True, and it was eight pm Vegas times, so it

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Speaker 1: was like eleven pm LT time, but it was so good,

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Speaker 1: and I know we posted some videos on social media,

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Speaker 1: but we had just done that episode of Marrigolds and

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Speaker 1: the restaurant was just like a very visually stunning decked

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Speaker 1: out Amergolds.

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Speaker 3: Yeah, it was a.

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Speaker 2: Marigold theme and they had marri Gold cocktails and just

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Speaker 2: all of this, oh man and uh and yeah, and

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Speaker 2: a lot of a lot of the things that we tried,

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Speaker 2: we've talked about on the show before or or or

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Speaker 2: touched on in various ways, and then we got to

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Speaker 2: really explore all of that with the chef, Sarah in

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Speaker 2: this interview. So and I will say it might have

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Speaker 2: been that we were all like jet lagged and completely

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Speaker 2: loopy and mildly starving, but that was one of the

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Speaker 2: best meals I've had, like kind of period like you

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Speaker 2: can end the sentence there and it is true. So

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Speaker 2: it was delicious and we were so full, but we

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Speaker 2: wanted so much more. And then the very kind weight

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Speaker 2: staff bradas dessert.

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Speaker 3: We were like, no, we're full possibly and they were like, okay,

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Speaker 3: but here really.

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Speaker 1: And then we were like, all right, I guess so

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Speaker 1: I found some room ultimately.

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Speaker 2: Yeah, So so yeah, thank you so so much to

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Speaker 2: the Wind Resort for for this opportunity. And uh, I

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Speaker 2: guess we will let former Annie and Lauren take it away.

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Speaker 1: But before we do that, let us pause for a

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Speaker 1: quick break for a word from our sponsor.

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Speaker 2: And we're back.

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Speaker 1: Thank you sponsor. So let's get into this interview that

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Speaker 1: we did.

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Speaker 3: Hi.

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Speaker 2: There, this is the Savor Podcast and we are coming

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Speaker 2: to you from the Wind Resort Blue Wire Studios. I'm

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Speaker 2: Lauren Vogelbaum, I'm Annie Reece, and we are here today

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Speaker 2: with chef Sarah Thompson. Yes, so we're going to have

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Speaker 2: a completely natural human conversation, and we like to start

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Speaker 2: these things out by with just a nice, simple HI.

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Speaker 2: Who are you?

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Speaker 3: Hi? As you said, I am Sarah Thompson. I'm the

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Speaker 3: chef at Castle Plaia, which is a coastal Mexican restaurant

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Speaker 3: in the Encore or Wind Resort.

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Speaker 2: And okay, so, so you have coastal Mexican cuisine there.

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Speaker 2: Could you talk a little bit about how you got

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Speaker 2: into Mexican cuisine and how you've learned about it.

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Speaker 3: I kind of got into it by chance. Honestly. I

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Speaker 3: was working in New York and the restaurant that I

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Speaker 3: was working for was closing, and a friend of mine

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Speaker 3: came in one of our last days and was like, Hey,

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Speaker 3: I just started working at this place called Cosme. We're

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Speaker 3: looking for a new sus chef. Do you want to come?

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Speaker 3: And I went, and I trailed, and I absolutely loved it.

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Speaker 3: When you're a young Chaffielle and culinary professional growing, you

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Speaker 3: have fewer and fewer experiences where everything you see is new.

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Speaker 3: Like I had never tried a fresh tortilla before, I'd

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Speaker 3: never worked with chili's, I had never seen or like

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Speaker 3: even thought of any of the techniques that we were doing,

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Speaker 3: and I was just changed. I was like, I need

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Speaker 3: to be here. I need to learn all of this.

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Speaker 3: I need to all kinds of blazing in see the

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Speaker 3: Mexican cuisine. And I loved it and it's really shaped

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Speaker 3: my career and shaped how I think about food and

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Speaker 3: it was just a really eye opening experience and I

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Speaker 3: absolutely love it.

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Speaker 2: Heck yeah, yeah. It can be such a such a

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Speaker 2: different palette of flavors to play.

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Speaker 3: With, indeed. And one thing that's really cool and I

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Speaker 3: always have to tell people, especially if you have a

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Speaker 3: like classic French background, forget everything. You know, like you

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Speaker 3: want to burn things, you want to toast things and

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Speaker 3: fry things and do things that you never thought that

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Speaker 3: you would do with food. But it's going to be amazing.

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Speaker 2: Along those lines.

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Speaker 3: Right.

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Speaker 2: So one of the things that Casapply is doing and

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Speaker 2: that you're doing there is a home masa program. Yes,

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Speaker 2: and we've talked before on the show a bit about

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Speaker 2: what masa is and needtimalization, but could you give us

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Speaker 2: like a quick rundown of that and like, yeah, like

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Speaker 2: like what masa is and like furthermore, like what it

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Speaker 2: means to you?

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Speaker 3: Well, masa just means dough. So just simply speaking at

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Speaker 3: dough and you'll see it a lot in Mexican, in

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Speaker 3: Central and South American cuisines, and masa is formed when

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Speaker 3: you put the corn through the process of nix to

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Speaker 3: mal as you guys said, which is when you change

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Speaker 3: the pH of the water. We use calcium hydroxide, but

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Speaker 3: you can use lime, you can use ash, you can

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Speaker 3: use many different things. And this changes the chemical composition

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Speaker 3: of the corn and allows it to break down, brings

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Speaker 3: out essential nutrients in the corn, and allows us to

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Speaker 3: mill it into masa, which is just a magical product

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Speaker 3: for me. We are in Las Vegas, obviously we're not

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Speaker 3: in Mexico, so we really wanted to show, okase, all

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Speaker 3: of the Mexican ingredients that we work with, and corn

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Speaker 3: chilis are just two of the ingredients that are really

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Speaker 3: just the backbones of Mexican cuisine. When you think about

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Speaker 3: Mexican cuisine, the first thing people think of is usually

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Speaker 3: just tacos. What do you need to make a taco?

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Speaker 3: You need a tortilla, and you need you know, masa

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Speaker 3: and niximol to make all of that happen.

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Speaker 2: Yeah, could we could we get a little bit nerdy

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Speaker 2: about the kinds of corn that you're because you have

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Speaker 2: like what like nine heirloom varieties that y'all work with.

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Speaker 3: We have so we have six different heirlom varieties, but

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Speaker 3: we have a few different colors that go in it,

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Speaker 3: so like you know, we have like an orange, and

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Speaker 3: then we have a blood orange and a naval orange

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Speaker 3: and a karracarra orange like kind of like that. Like so, like,

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Speaker 3: we have one varietal that we really like using because

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Speaker 3: it makes a beautiful tortilla called bolita and it just

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Speaker 3: refers to the shape of the corn as a little ball, uh.

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Speaker 3: And we have Bolita a mario so yellow, Bolita azul

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Speaker 3: and these varieties we found make just beautiful tortillas. They

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Speaker 3: make really like plump, hydrated masa, and it's just one

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Speaker 3: of the things that we, you know, want to showcase here.

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Speaker 3: Another varietal we have is called chal canyo, which is

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Speaker 3: my personal favorite. Okay. It is actually really interesting because

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Speaker 3: I love like Wahawkan food and chal canyo is a

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Speaker 3: type of corn that dries really well. So I was like, great,

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Speaker 3: We're definitely going to use this to make all of

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Speaker 3: our tostadas. But it turns out las Vegas is just

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Speaker 3: really dry, so it's really easy to make dostatas out

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Speaker 3: of anything. When you're in a more humid environment like

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Speaker 3: the Northeast where I come from. Uh, it is like

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Speaker 3: a little bit more important to use these different rietals

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Speaker 3: for different things.

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Speaker 2: Yeah. Uh, and you have different processes that you that

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Speaker 2: you use to treat it. It's not like a one

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Speaker 2: size fits all thing because you're you are doing tostadas

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Speaker 2: and you're doing tortillas and you're doing tamalis exactly.

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Speaker 3: Yeah. So when you're milling corn, you want to mill

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Speaker 3: it for different things. Uh, the finer you mill it,

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Speaker 3: the you know, the dough is more and more so

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Speaker 3: force hertillas. But if you're gonna fry it, you actually

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Speaker 3: don't want to millet as fine because you don't want

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Speaker 3: all of that oil to seep into the toast to topo.

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Speaker 3: So well, with different corn, we'll nix toalize like usually

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Speaker 3: just two different colors a day. We'll choose one that

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Speaker 3: we're going to use for the tosadas, and we'll use

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Speaker 3: one that we're going to use for tortillas, and we'll

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Speaker 3: separate them to make sure that they're being used for

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Speaker 3: the right process.

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Speaker 2: And you guys go through.

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Speaker 3: Crazy volume right, like it's insane. I'm like I am

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Speaker 3: blown away. I'm like, you're cooking how much corn? And

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Speaker 3: I look at the numbers and I'm like, oh, yeah,

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Speaker 3: we're gonna need all that huh yeah.

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Speaker 2: So right, like how do you how do you manage

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Speaker 2: that for something as hands on and I mean I imagine

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Speaker 2: like like finicky and specific as Masa.

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Speaker 3: Well, once we figured out our recipe and our milling

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Speaker 3: and all of that, we got a lot of those

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Speaker 3: kinks out before we open the restaurant and it was

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Speaker 3: a huge learning process.

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Speaker 2: Uh.

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Speaker 3: You know, the water has a huge impact. How much

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Speaker 3: water you used to cook with it? Coming from New York,

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Speaker 3: we had the hardest time figuring out the Masa recipe,

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Speaker 3: and it turns out it was the water. So we

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Speaker 3: had to get a huge filtration system put on in

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Speaker 3: the back where we do all of our milling, so

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Speaker 3: the corn would have a certain you know, certain things

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Speaker 3: in it to make sure we could actually use it

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Speaker 3: to nximalize the corn, which is just insane. Like you

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Speaker 3: think about New York bagels, like why are they so special?

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Speaker 3: It's the water, like plasa. Yeah, So we got a

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Speaker 3: lot of those kinks out and now we have a

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Speaker 3: you know, a well oiled machine, and I have three

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Speaker 3: to four people every day just dedicated to this MASSA program.

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Speaker 2: Wow, do you have the numbers in your head, like

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Speaker 2: like like how many people you have on staff? How

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Speaker 2: many seats you have coming through every night?

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Speaker 3: So right now is a little bit limited because our

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Speaker 3: loungerry is closed, But when we're doing full capacity, we

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Speaker 3: can do up to about five hundred covers. We don't

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Speaker 3: hit five hundred covers every day, but we can do it.

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Speaker 3: It's a little bit rough, but like we can do

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Speaker 3: it sure. And when we're doing that volume, like four

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Speaker 3: five hundred covers a night, we'll go through about eighty

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Speaker 3: kilos of MASA a day. All right, no big deal?

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Speaker 2: Yeah yeah, no big, no big I'm trying to picture

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Speaker 2: that and I'm having a hard time.

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Speaker 3: Okay.

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Speaker 2: Is there is there anything about this process that you've

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Speaker 2: been you've been kind of teaching yourself. Has has anything

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Speaker 2: really surprised you?

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Speaker 3: I mean, honestly, this whole process is surprising. Like the

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Speaker 3: more you read about it and the more that you

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Speaker 3: learn and you get your hands on stuff, the like

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Speaker 3: more and more special it is. Uh, like where we're

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Speaker 3: getting our corn from the from these small farms in

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Speaker 3: Mexico and you know how we get it here, and

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Speaker 3: like this whole process is just so thoughtful and so

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Speaker 3: like personal, and like it's also super unique to any

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Speaker 3: restaurant here in Vegas, Like no one else on the

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Speaker 3: Strip is going through this much corn. It has this process.

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Speaker 3: So it's just really cool to be a part of

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Speaker 3: it all because, like I said, it's just so important

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Speaker 3: to you know, Mexican cuisine and you know what we're

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Speaker 3: trying to represent here.

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Speaker 2: Yeah, is there anything that you feel like you're still learning?

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Speaker 3: I mean, the environment honestly changes everything. Like we had

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Speaker 3: actually a week a week or two that it was

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Speaker 3: like mine soon season and the air was just so humid,

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Speaker 3: which is again shocking, but like how we were processing

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Speaker 3: our masca, I was like we had to change it.

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Speaker 3: We had to change how much water we put in it,

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Speaker 3: we had to change how much water we cooked in it,

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Speaker 3: because like the air just changed it. So it's like

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Speaker 3: it's really interesting that, like you know, every day is

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Speaker 3: like even though you're like I have this recipe, I

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Speaker 3: have it like this, you really have to work with

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Speaker 3: like all of your surroundings, and I feel like that's

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Speaker 3: what I've been learning the most, like how to adapt

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Speaker 3: and how to you know, work within the environment that

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Speaker 3: we're in.

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Speaker 2: Yeah, yeah, I mean that's it. Do is a living

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Speaker 2: thing always, even if you're not actively using a yeast

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Speaker 2: or something like that, that it's still like so dependent

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Speaker 2: upon the environment. I guess, uh, just to or actually

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Speaker 2: we have a little bit of time. You have so

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Speaker 2: many kinds of Molley on your menu. I didn't I

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Speaker 2: didn't include this in the preview questions. Can we just

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Speaker 2: have a conversation about molay right now?

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Speaker 3: Yeah, I would love to. I mean what about it?

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Speaker 3: I mean I love Molay. I mean so good.

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Speaker 2: Yes, whatever you would like to offer. Okay, So what's

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Speaker 2: on your menu right now? And what are the differences

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Speaker 2: between these kinds of sauces because I feel like in

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Speaker 2: the States we mostly get just like just like this

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Speaker 2: idea of a chocolate mole. Yeah, that's pretty much it.

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Speaker 3: And I feel like you need to forget that mole

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Speaker 3: is Mexican chocolate sauce. Chocolate is just one of the

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Speaker 3: thirty forty ingredients in there, and the chocolate used to

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Speaker 3: balance out the other ingredients that will roast will char

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Speaker 3: they'll get to get out any of like the bitter

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Speaker 3: flavorers of the chilis or any of the other ingredients. So,

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Speaker 3: speaking of Mexican chocolate sauce, our mole de la cass

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Speaker 3: house molet does have a little bit of chocolate in it,

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Speaker 3: again not Mexican chocolate sauce. But so what we do

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Speaker 3: with that, which is really special, We actually cook it

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Speaker 3: for about five or six days, so we really want

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Speaker 3: to develop the flavor and all of those chilies. And

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Speaker 3: it's a mix between a mole rojo and a moleg

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Speaker 3: So molay rojo is like what you think of when

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Speaker 3: you have like chicken molet. Let's say, it's like the

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Speaker 3: most typical form of molay here in the US. And

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Speaker 3: so we take the chilies like the cohio's, the enchos,

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Speaker 3: and we roast them off to get like a nice

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Speaker 3: sweet flavor out of it. And then we also take

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Speaker 3: some chili, it's just a small amount, and we burn

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00:18:16,640 --> 00:18:19,880
Speaker 3: them and we cook all of these together, and molay

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00:18:19,920 --> 00:18:22,240
Speaker 3: nagra is much richer. You'll typically have it at the

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Speaker 3: end of the meal a cereal like a plantain, and

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Speaker 3: it's like not like a dessert it's kind of like

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Speaker 3: a dessert, but you burn all of the chilies and

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Speaker 3: the ingredients and then you add, you know, like I said,

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Speaker 3: plantain and raisins and other ingredients to bring out the

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Speaker 3: sweetness and balance it out. So we take both of

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Speaker 3: these techniques and kind of put it together, and we'll

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00:18:40,040 --> 00:18:42,320
Speaker 3: cook it for about, like I said, five or six days,

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Speaker 3: and we'll come in every day and we'll take the

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Speaker 3: paste that we made and just fry it off and

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00:18:46,800 --> 00:18:49,200
Speaker 3: bring out more and more fragrant notes of the chilies

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Speaker 3: and the tomatoes and the nuts, and it's just really

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Speaker 3: really special. Yeah, I really like making that one, and

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Speaker 3: it's a huge process, but yeah, you taste it. And

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Speaker 3: you know, another cool molle that we have on our

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Speaker 3: menu is molee blanco, which is actually not one of

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00:19:07,600 --> 00:19:10,800
Speaker 3: the seven traditional moles of wojaka Uh. You know, we

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00:19:10,880 --> 00:19:13,280
Speaker 3: have the yellow moley, the green mole, and you know

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00:19:13,359 --> 00:19:16,720
Speaker 3: a bunch of other types, but this one is actually

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Speaker 3: known as a wedding mole. So like in Mexican culture,

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00:19:19,359 --> 00:19:21,160
Speaker 3: when you get married, like your mom or your abuela

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00:19:21,240 --> 00:19:23,840
Speaker 3: will make molet for you. But if you're the bride

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Speaker 3: and you're wearing a white dress. You do not want

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Speaker 3: to ruin your dress, so you have a white molet,

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00:19:29,680 --> 00:19:31,840
Speaker 3: so you if you get it on yourself.

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Speaker 2: Should you spill when you're spilled exactly.

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Speaker 3: So you know, there's a lot of you know, survesas

388
00:19:38,160 --> 00:19:40,000
Speaker 3: being thrown around. You never know what's going to happen.

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Speaker 3: It's we typically served with chicken. We serve ours with

390
00:19:46,000 --> 00:19:49,160
Speaker 3: my attacking mushroom and you know, toasted pineanuts and truffle.

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Speaker 3: So you know, we really want to use again a

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Speaker 3: bunch of like traditional techniques, but really make it our

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Speaker 3: own with all of the ingredients that we have around

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Speaker 3: us as well. So it's fun.

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Speaker 2: Yeah. Uh, there's a one of your cocktails has a

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00:20:02,840 --> 00:20:06,520
Speaker 2: Molai syrup in it. The yeah, the old fashioned. Do

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Speaker 2: you How involved are you with Marianna when you're creating

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Speaker 2: that cock We.

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Speaker 3: Will collaborate, and we collaborate more on ingredients than we

400
00:20:14,680 --> 00:20:17,320
Speaker 3: do like like we'll talk and if we're doing like

401
00:20:17,359 --> 00:20:19,000
Speaker 3: we'll do a lot of like you know, dinners or

402
00:20:19,040 --> 00:20:20,840
Speaker 3: we'll have like events that we'll do together and we'll

403
00:20:20,840 --> 00:20:23,240
Speaker 3: collaborate a little bit more. And she was a big

404
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Speaker 3: part of the tastings when we're opening the restaurant. But

405
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Speaker 3: when we do like one off changes here and there,

406
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Speaker 3: we don't collaborate as much other than like, you know, hey,

407
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Speaker 3: I want to use this ingredient, can you help me

408
00:20:32,760 --> 00:20:35,640
Speaker 3: get this in or you know, something different like that.

409
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Speaker 3: But unfortunately we don't collaborate too too much on that

410
00:20:39,040 --> 00:20:41,160
Speaker 3: aspect of it. But it is, you know, an important

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Speaker 3: part of you know, the whole experience.

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Speaker 2: We have a little bit more of this interview for you,

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Speaker 2: but first we've got a quick break for a word

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Speaker 2: from our sponsor, and we're back. Thank you sponsor, and

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Speaker 2: back to the interview. Is there anything that you are

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Speaker 2: very excited about coming up in the future that you

417
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Speaker 2: want to give us a little preview of.

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Speaker 3: Oh boy, Oh sorry, yes, but I don't know how

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Speaker 3: much I can talk about. Oh and I know, I know.

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Speaker 3: I mean, there's just like a lot of really exciting

421
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Speaker 3: things on the horizon here, and you know, I am

422
00:21:27,520 --> 00:21:30,320
Speaker 3: super excited for all of the like ingredients that are

423
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Speaker 3: coming into season for the summer. I'm super excited for

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Speaker 3: you know. Just like I said, there's just like a

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Speaker 3: lot a lot of stuff in the works, and I

426
00:21:36,960 --> 00:21:38,919
Speaker 3: feel like you're going to see a lot more castle

427
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Speaker 3: ply It in the future. And I'm very excited about it.

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Speaker 2: Yeah, us too. I've been hogging the microphone. Annie, do

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Speaker 2: you have Do you have anything that you want to

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Speaker 2: that you want to ask?

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Speaker 1: You know, we we got to eat at your your

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Speaker 1: restaurant last night.

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Speaker 3: We loved it. Thank you so much, thank you.

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Speaker 2: It's so delightful.

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Speaker 1: Yes, I mean, I guess is there any anything you

436
00:22:01,920 --> 00:22:05,119
Speaker 1: we haven't asked that you would like to talk about.

437
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Speaker 1: I'm gonna put the work on you.

438
00:22:06,560 --> 00:22:09,560
Speaker 3: Oh boy. I mean we could just like talk about

439
00:22:09,600 --> 00:22:12,560
Speaker 3: corn some more and how much we love it. One

440
00:22:12,560 --> 00:22:15,480
Speaker 3: thing actually that is super cool about tortillas and massa,

441
00:22:15,480 --> 00:22:18,320
Speaker 3: which we haven't really touched on, is I feel like

442
00:22:18,359 --> 00:22:20,760
Speaker 3: tortillas sometimes have like a bad rap as being like,

443
00:22:20,800 --> 00:22:22,160
Speaker 3: oh I don't want to have it, like I don't

444
00:22:22,200 --> 00:22:24,680
Speaker 3: have carbs or this or that. But when you take

445
00:22:24,880 --> 00:22:27,879
Speaker 3: a true like corn tortilla that has gone through the

446
00:22:27,880 --> 00:22:31,000
Speaker 3: process of nixamol, it is actually a superfood. It is

447
00:22:31,119 --> 00:22:33,520
Speaker 3: so good for you, Like it is better for you

448
00:22:33,600 --> 00:22:35,440
Speaker 3: than the lettuce wrap that you think you want to have.

449
00:22:36,560 --> 00:22:39,760
Speaker 3: It is high and nyasin or vitamin B three is

450
00:22:39,880 --> 00:22:42,439
Speaker 3: it When you go through the process of nixamol, it

451
00:22:42,480 --> 00:22:44,879
Speaker 3: converts all of the unsoluble fibers and the corn to

452
00:22:44,960 --> 00:22:49,040
Speaker 3: soluble fibers, adding the calcium hydroxide as calcium to it,

453
00:22:49,200 --> 00:22:51,200
Speaker 3: and it is just super good for you and people

454
00:22:51,200 --> 00:22:54,800
Speaker 3: don't think about that. Yeah, And also like, please know

455
00:22:54,880 --> 00:22:57,120
Speaker 3: this corn is not the sweet American corn that you're

456
00:22:57,119 --> 00:22:59,280
Speaker 3: gonna find in your grocery store. This is some very

457
00:22:59,280 --> 00:23:04,320
Speaker 3: specificitols of like heirloom corn from Whaka, but super special

458
00:23:04,400 --> 00:23:07,760
Speaker 3: and magical, like you know thing that we're doing. And

459
00:23:07,920 --> 00:23:10,119
Speaker 3: I just want people to know that, like tortillas are

460
00:23:10,119 --> 00:23:11,200
Speaker 3: good for you or.

461
00:23:11,400 --> 00:23:14,520
Speaker 1: Yeah, yes, yeah, yes, yes.

462
00:23:14,880 --> 00:23:18,439
Speaker 2: Uh yeah, or okay, I'm maybe talking a little bit

463
00:23:18,440 --> 00:23:20,879
Speaker 2: about one of the other treatments of corn that we

464
00:23:20,920 --> 00:23:23,399
Speaker 2: got to see on your menu Squit Days. You're doing

465
00:23:23,440 --> 00:23:26,280
Speaker 2: one with the dungenese crab right now. Could you tell

466
00:23:26,359 --> 00:23:28,600
Speaker 2: us about about that process, because that's going into a

467
00:23:28,720 --> 00:23:31,360
Speaker 2: different corn situation.

468
00:23:31,720 --> 00:23:35,000
Speaker 3: So that dish also is really cool because we're getting

469
00:23:35,400 --> 00:23:40,399
Speaker 3: this amazing fresh whilakoce from Wahaka as well, so we

470
00:23:40,480 --> 00:23:44,640
Speaker 3: wanted to Obviously it's Corniski Days. You know, you'll find

471
00:23:44,640 --> 00:23:47,480
Speaker 3: that on the streets of Mexico City everywhere. I love it.

472
00:23:47,640 --> 00:23:50,440
Speaker 3: I mean, it's one of my favorites in the sweetness

473
00:23:50,480 --> 00:23:52,520
Speaker 3: of the corn and the sweetness of the dungeness crab

474
00:23:52,760 --> 00:23:55,960
Speaker 3: and then the earthiness of this beautiful wi lacoce really

475
00:23:56,000 --> 00:23:58,080
Speaker 3: come together and you know, you brighten it up with

476
00:23:58,119 --> 00:24:00,520
Speaker 3: a little bit of lime, and it's just like a

477
00:24:00,520 --> 00:24:03,919
Speaker 3: really nice way to elevate a really classic dish. Like

478
00:24:04,119 --> 00:24:06,560
Speaker 3: you know, just you can always get corn with you know,

479
00:24:06,600 --> 00:24:08,800
Speaker 3: some mayonnaise and some lime, but like the addition of

480
00:24:08,840 --> 00:24:11,400
Speaker 3: the crab and like the beautiful Wi la cooce really

481
00:24:11,480 --> 00:24:15,480
Speaker 3: sets it apart from you know, the other dishes out there.

482
00:24:16,040 --> 00:24:18,000
Speaker 3: I think another thing that you guys were talking about

483
00:24:18,000 --> 00:24:20,600
Speaker 3: that you got last night is our your summer squash

484
00:24:20,640 --> 00:24:23,639
Speaker 3: to mall. Yes, that is actually my favorite thing on

485
00:24:23,720 --> 00:24:28,200
Speaker 3: the menu. And it's actually naturally vegan too. So typically

486
00:24:28,200 --> 00:24:30,679
Speaker 3: when you make Tamal's this with whipped lard and you know,

487
00:24:30,680 --> 00:24:32,720
Speaker 3: you fold in your massa some water and whatever other

488
00:24:32,840 --> 00:24:35,680
Speaker 3: ingredient that you want, but we actually use whipped coconut

489
00:24:35,720 --> 00:24:38,280
Speaker 3: oil and the molee that we put on top has

490
00:24:38,320 --> 00:24:39,960
Speaker 3: a little bit of coconut milk in it as well,

491
00:24:40,600 --> 00:24:44,119
Speaker 3: and it works the same way as the lard wood,

492
00:24:44,200 --> 00:24:46,359
Speaker 3: and you know, makes a really nice fluffy light to

493
00:24:46,440 --> 00:24:48,000
Speaker 3: mal which is really nice.

494
00:24:48,720 --> 00:24:54,520
Speaker 2: Lovely, it really genuinely was you were talking about these

495
00:24:54,600 --> 00:24:57,199
Speaker 2: small wahawcken farms that you're getting some of these how

496
00:24:57,200 --> 00:25:00,600
Speaker 2: did you make those connections? How did you find these

497
00:25:01,480 --> 00:25:03,399
Speaker 2: these places to to source this stuff from.

498
00:25:03,440 --> 00:25:06,600
Speaker 3: So not to just like shamelessly plug a brand, but

499
00:25:06,960 --> 00:25:11,040
Speaker 3: we're working with this company exclusively here called Macienda, and

500
00:25:11,320 --> 00:25:13,199
Speaker 3: we worked with them. I worked with them in New

501
00:25:13,280 --> 00:25:16,159
Speaker 3: York at Cosme. Cosmo is actually the first restaurant in

502
00:25:16,160 --> 00:25:18,920
Speaker 3: the US to use this company, and you know, it's

503
00:25:18,960 --> 00:25:22,919
Speaker 3: a super important part of this company's growth and they're really,

504
00:25:23,240 --> 00:25:25,680
Speaker 3: I think the best company out there for this product.

505
00:25:25,960 --> 00:25:27,920
Speaker 3: And they also do a really good job at making

506
00:25:28,240 --> 00:25:31,080
Speaker 3: uh Massa more accessible for home use. They also they

507
00:25:31,080 --> 00:25:33,920
Speaker 3: have a lot of you know, products like masaharina and

508
00:25:33,960 --> 00:25:35,840
Speaker 3: stuff like that that you can use at your home.

509
00:25:36,200 --> 00:25:39,159
Speaker 3: But what they do which is super super special is

510
00:25:39,240 --> 00:25:42,480
Speaker 3: they travel throughout Wahaka in other areas, but mostly Wahaka

511
00:25:42,480 --> 00:25:45,320
Speaker 3: because that's where the corn grows, and they'll go and

512
00:25:45,359 --> 00:25:48,360
Speaker 3: they'll buy all of the corn from a lot. And

513
00:25:48,800 --> 00:25:51,040
Speaker 3: this is great because not only do we get all

514
00:25:51,040 --> 00:25:53,320
Speaker 3: of the corn, but all of this money is going

515
00:25:53,320 --> 00:25:55,600
Speaker 3: back into the community. All of this money is going

516
00:25:55,680 --> 00:25:58,320
Speaker 3: to this family so they can continue to harvest this corn.

517
00:25:58,359 --> 00:26:00,760
Speaker 3: They can get more equipment to you know, make this

518
00:26:00,840 --> 00:26:04,080
Speaker 3: process faster. They can give these resources to other farms,

519
00:26:04,080 --> 00:26:06,240
Speaker 3: and also like by word of mouth, reread the word

520
00:26:06,280 --> 00:26:09,640
Speaker 3: to the other farmers and other peers that this company

521
00:26:09,680 --> 00:26:11,960
Speaker 3: exists and you know, there's a market for it here,

522
00:26:12,080 --> 00:26:15,680
Speaker 3: and like they're willing to put everything forward for these

523
00:26:15,960 --> 00:26:20,040
Speaker 3: small farmers. So it really is great because it goes

524
00:26:20,040 --> 00:26:22,480
Speaker 3: back to the community, it goes back to you know,

525
00:26:22,520 --> 00:26:24,880
Speaker 3: the roots, and we're able to get this amazing product.

526
00:26:24,920 --> 00:26:28,480
Speaker 3: But also like people are able to support their families

527
00:26:28,480 --> 00:26:30,400
Speaker 3: in a way that they might not have been able

528
00:26:30,440 --> 00:26:34,000
Speaker 3: to so much so before, which is really really special.

529
00:26:34,240 --> 00:26:36,879
Speaker 2: Yeah, absolutely, and writing and getting that cuisine out and

530
00:26:36,920 --> 00:26:40,160
Speaker 2: it's such a it's such an amazing cuisine. Is such

531
00:26:40,160 --> 00:26:42,960
Speaker 2: an amazing common language that that humans have. We don't

532
00:26:42,960 --> 00:26:45,639
Speaker 2: have a lot of ways to share our cultures so

533
00:26:45,680 --> 00:26:49,320
Speaker 2: immediately and like viscerally with each other, but like you can,

534
00:26:50,040 --> 00:26:51,639
Speaker 2: you can taste it them all like that and it

535
00:26:51,680 --> 00:26:54,919
Speaker 2: can transport you absolutely into someone else's world and like

536
00:26:55,000 --> 00:26:56,959
Speaker 2: this is oh, this this is what your world tastes

537
00:26:57,040 --> 00:26:58,600
Speaker 2: like like this is where you're from.

538
00:27:00,280 --> 00:27:03,720
Speaker 3: Glad, I'm glad you enjoyed it oh so much.

539
00:27:03,840 --> 00:27:06,000
Speaker 2: I yeah know. We kept having these moments where we

540
00:27:06,040 --> 00:27:07,720
Speaker 2: would just stop. We would take a bite of food

541
00:27:07,760 --> 00:27:09,720
Speaker 2: and just stop and go like what did we do

542
00:27:09,760 --> 00:27:10,280
Speaker 2: to deserve this?

543
00:27:10,520 --> 00:27:15,000
Speaker 3: Like why, thank you so much for so nice. Please

544
00:27:15,040 --> 00:27:17,320
Speaker 3: come back tonight. There's so much more for you to try.

545
00:27:18,600 --> 00:27:18,879
Speaker 4: We did.

546
00:27:19,000 --> 00:27:20,840
Speaker 2: It was really hard to not order one of everything.

547
00:27:21,840 --> 00:27:24,720
Speaker 3: Well, I said, you can come back. We're here. Tortillas

548
00:27:24,760 --> 00:27:25,520
Speaker 3: are waiting for you.

549
00:27:26,200 --> 00:27:30,000
Speaker 2: Yes, yes they are. Well, thank you so so so

550
00:27:30,119 --> 00:27:32,119
Speaker 2: much for being here. It's been such a good conversation.

551
00:27:32,240 --> 00:27:34,159
Speaker 3: This has been so fun. Guys, like, thank you for

552
00:27:34,200 --> 00:27:34,800
Speaker 3: having me on.

553
00:27:35,200 --> 00:27:37,760
Speaker 2: Yeah, yeah, any anytime, feel free to come to Atlanta.

554
00:27:37,840 --> 00:27:38,679
Speaker 2: We'll show you around.

555
00:27:38,800 --> 00:27:41,440
Speaker 3: Yes, do it. I've been to Atlanta in a second

556
00:27:41,520 --> 00:27:43,520
Speaker 3: soo food scene.

557
00:27:43,560 --> 00:27:45,119
Speaker 2: There is also doing just okay.

558
00:27:44,920 --> 00:27:46,480
Speaker 3: Yeah I heard that. There's like a lot of good

559
00:27:46,480 --> 00:27:48,360
Speaker 3: stuff coming like popping off.

560
00:27:48,200 --> 00:27:49,760
Speaker 2: Like genuinely, yeah, I know.

561
00:27:49,920 --> 00:27:51,960
Speaker 3: We I love.

562
00:27:52,160 --> 00:27:56,639
Speaker 2: Annie has a list, an extremely detailed mapped out list,

563
00:27:57,480 --> 00:28:00,560
Speaker 2: and it's it's very it's it's hard, like I mean

564
00:28:00,600 --> 00:28:02,440
Speaker 2: like it's difficult, Like I'm like, you need to book

565
00:28:02,480 --> 00:28:04,920
Speaker 2: like about two weeks to get us through, to get

566
00:28:04,920 --> 00:28:05,960
Speaker 2: you through our food program.

567
00:28:06,400 --> 00:28:07,960
Speaker 3: I don't know if I can get that much time off,

568
00:28:08,240 --> 00:28:14,600
Speaker 3: but weekend here were Yeah all right, well, thank you

569
00:28:14,680 --> 00:28:16,720
Speaker 3: so much, guys, thank you, thank you.

570
00:28:20,760 --> 00:28:24,320
Speaker 1: And that brings us to the end of the first

571
00:28:24,600 --> 00:28:27,560
Speaker 1: of several interviews you will hear from us from our

572
00:28:28,160 --> 00:28:31,159
Speaker 1: trips to Las Vegas. I'm very excited for what we

573
00:28:31,160 --> 00:28:33,840
Speaker 1: do next. I'm already kind of planning some things, maybe

574
00:28:33,880 --> 00:28:36,480
Speaker 1: planning going back to fly up.

575
00:28:37,160 --> 00:28:37,639
Speaker 3: I think so.

576
00:28:37,760 --> 00:28:38,960
Speaker 1: Yeah.

577
00:28:39,040 --> 00:28:41,800
Speaker 3: Yes, it was so good. It was such a good conversation.

578
00:28:41,960 --> 00:28:45,600
Speaker 1: She just was like new it's like metas on our

579
00:28:45,640 --> 00:28:46,360
Speaker 1: NERD signs.

580
00:28:46,440 --> 00:28:49,400
Speaker 2: Oh yeah, yeah, yeah, no, I want to hang out

581
00:28:49,400 --> 00:28:49,920
Speaker 2: with her more.

582
00:28:50,680 --> 00:28:54,400
Speaker 1: She was awesome. If you're listening, we loved you. Love

583
00:28:54,440 --> 00:28:57,960
Speaker 1: what you do. So yes. And also I have a

584
00:28:58,000 --> 00:29:00,760
Speaker 1: friend who's going to Las Vegas right now, and I

585
00:29:00,800 --> 00:29:02,880
Speaker 1: definitely was like maybe.

586
00:29:02,720 --> 00:29:05,600
Speaker 2: Lacha, yeah yeah, tell him any sentia.

587
00:29:07,600 --> 00:29:15,600
Speaker 1: Yes, we're finally becoming a name. Yes, well, listeners, I

588
00:29:15,640 --> 00:29:18,200
Speaker 1: know that we would love to hear from you. If

589
00:29:18,240 --> 00:29:21,400
Speaker 1: you have any recommendations about places we should go next

590
00:29:21,400 --> 00:29:26,120
Speaker 1: time we're in Vegas, and of course, if you want

591
00:29:26,160 --> 00:29:29,560
Speaker 1: any recommendations from us. We can get that for you too.

592
00:29:29,720 --> 00:29:34,040
Speaker 1: Oh yeah. In the meantime, you can email us at

593
00:29:34,120 --> 00:29:35,760
Speaker 1: hello at savorpod dot com.

594
00:29:35,840 --> 00:29:38,880
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

595
00:29:38,920 --> 00:29:41,360
Speaker 2: and Instagram at saver pod, and we do hope to

596
00:29:41,360 --> 00:29:44,320
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

597
00:29:44,360 --> 00:29:47,320
Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app,

598
00:29:47,480 --> 00:29:50,280
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

599
00:29:50,640 --> 00:29:53,280
Speaker 2: Thanks as always to our super producers Dylan Fagan and

600
00:29:53,280 --> 00:29:56,360
Speaker 2: Andrew Howard and the kind staff at Blue Wire. Thanks

601
00:29:56,360 --> 00:29:57,880
Speaker 2: to you for listening, and we hope that lots more

602
00:29:57,920 --> 00:29:59,080
Speaker 2: good things are coming your way.