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Speaker 1: Hello, and welcome to Save our production of I Heart

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Speaker 1: Radio and Stuff Media. I'm Anny Reese and I'm Lauren

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Speaker 1: Vocalbaum and today we're talking about tacos. I am so

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Speaker 1: excited to talking about tacos. And this one goes out

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Speaker 1: to Macie. Hello, Macye, a nine year old listener who

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Speaker 1: wrote as a letter pointing out the fact that we

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Speaker 1: ridiculously have not done an episode on tacos. Should you

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Speaker 1: a picture of a taco with an arrow that this

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Speaker 1: this is a taco to make sure we got the point.

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Speaker 1: We did point received, So thank you, Macy and here

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Speaker 1: you go. Yes, And to all other listeners out there,

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Speaker 1: if you want us to do a topic really badly,

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Speaker 1: apparently just said this a drawing than arrow, this is

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Speaker 1: this and we'll okay, got it? And I love tacos,

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Speaker 1: so it doesn't take much persuading. No. And actually it

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Speaker 1: reminded me of when we were an Austin and like

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Speaker 1: when we first arrived, I was like, forget, whatever you're

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Speaker 1: about to do doesn't matter. We're going to lunch. We're

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Speaker 1: going to torchies. Torchiescause it was nearer it was it

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Speaker 1: was we had a torchies within walking distance, And for

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Speaker 1: those of you who have not hung out in Texas,

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Speaker 1: it's a local chain, on local taco chain and they

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Speaker 1: have a secret menu and everything there is incredibly delicious. Yes,

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Speaker 1: and it was wonderful. And Obama arrived almost immediately after

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Speaker 1: we left that same Torchies. Yeah goodness, we were that close.

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Speaker 1: That close. Um yeah, Torchies. Gosh, why are you not

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Speaker 1: in my face right now? Um? Free Association times Taco

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Speaker 1: is a homonym for a Japanese word for octopus, um,

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Speaker 1: and that means that means that there were some really

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Speaker 1: funny miss translations or possibly joke translations that happened back

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Speaker 1: in the days when most English subtitling of of Japanese

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Speaker 1: anime was done and distributed by fans. I bet there was.

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Speaker 1: It was pretty great. Free Association Time Seeds would be

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Speaker 1: a recurring segment. Yes, yes, I think that Isn't that

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Speaker 1: just our whole show new title idea? Anyway? That brings

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Speaker 1: us to our question tacos what are they? Well, tacos

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Speaker 1: can be a lot of things, but essentially you're talking

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Speaker 1: about a handheld rap, or more precisely, like a fold

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Speaker 1: over consisting of various proteins vegetables and dressings contained by

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Speaker 1: an outer layer of a thin, cooked, circle shaped dough

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Speaker 1: that that keeps your your paws relatively unmessy, relatively relatively.

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Speaker 1: It depends on how how delicate you are. Yeah, I

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Speaker 1: would not call either of us no no no no

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Speaker 1: no no um And traditionally that outer layer is a tortilla,

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Speaker 1: which is traditionally a round, unleavened flatbread made of corn

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Speaker 1: massive which is a dough made with a ground up

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Speaker 1: field corn that's been treated with an alkalizer to to

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Speaker 1: loosen the hull and make it easier to grind and

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Speaker 1: also make it sticky and more digestible. And this is

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Speaker 1: how you make comedy. The treatment process is called nichemalization,

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Speaker 1: after Nahuatal word for hamedy. And you can hear all

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Speaker 1: about that in our Tomor episode. Yes, outside of Central America,

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Speaker 1: wheat flour tortillas are the ones you're more likely to

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Speaker 1: find um or or taco dorados, which are golden tacos,

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Speaker 1: which are corn tortillas pre shaped into a shell like

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Speaker 1: a U shaped shell and fried so they stiffen up

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Speaker 1: but give you a good crunch. It used to be

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Speaker 1: my preference, like and I was the odd one out

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Speaker 1: of my group, and I always wanted the hard taco,

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Speaker 1: but since moving to Atlanta, now I've moved on to

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Speaker 1: soft tacos. I don't know why this has given me

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Speaker 1: much pause for thought. I I have I have particular

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Speaker 1: create Most of the time I want a soft corn tortilla,

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Speaker 1: but u but very occasionally I'm like, I want I

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Speaker 1: want that fried things so crunchy, crunch and especially with

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Speaker 1: it like like still like a total garbage North American

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Speaker 1: taco with like ground beef and cheese and like lettuce. Yeah, good,

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Speaker 1: it is. It is. The word taco most likely comes

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Speaker 1: from the Naha wattle word to laco, which translates to

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Speaker 1: half or in the middle. Or maybe it comes from

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Speaker 1: ac from the same language meaning flat, Or maybe it

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Speaker 1: comes from the Spanish word taco for plug, and we'll

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Speaker 1: get into why that might be a little bit later

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Speaker 1: in the history section. Nutrition Wise, you know it's gonna

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Speaker 1: vary just as widely as your tortilla and filling choices

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Speaker 1: can vary. Um a corner flower tortilla that's grilled instead

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Speaker 1: of fried and filled with a grilled or roasted ingredients,

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Speaker 1: and maybe even a vegetable. What that's that's a sustaining,

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Speaker 1: nutritious snack. A few make a meal uh fried shell

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Speaker 1: fried fillings, lots of cheese, super fat at your highly

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Speaker 1: salted fillings. That's that's in the treat category. I would say, yeah.

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Speaker 1: Some American fast food chains that offer tacos like Taco

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Speaker 1: bell Um have come under fire for their particularly egregious

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Speaker 1: use of fats and salts, like even compared with other

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Speaker 1: fast food chains. So that is who that's saying something

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Speaker 1: for sure, and I wanted to put in the here.

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Speaker 1: Have have y'all seen those those mushroom based like partial

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Speaker 1: meat substitute products or recipes like a like ground mushrooms

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Speaker 1: mixed in with ground beef for a for a healthier

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Speaker 1: or more environmentally chill alternative to just straight ground beef.

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Speaker 1: Ground beef for tacos is one of those things that

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Speaker 1: some researchers and the US Mushroom Council are are suggesting

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Speaker 1: would benefit from this application in terms of reducing fat

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Speaker 1: and sodium content without reducing the consumers experience. One study

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Speaker 1: even found that test subjects preferred the lower sodium mushroom

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Speaker 1: taco sponsored by the Musher Council. If we look at numbers.

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Speaker 1: In the US, we eat an annual four point five billion,

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Speaker 1: billion billion tacos billion, an annual four point five billion

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Speaker 1: taco seasoning, Taco bell, cheese, taco kits, taco shells, those

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Speaker 1: taco shells with the flat bottoms so they don't fall over,

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Speaker 1: those taco stands in case you don't want the ones

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Speaker 1: with the flat bottoms, so you can put them in

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Speaker 1: the stands. I love. I get really excited when I

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Speaker 1: go into a restaurant and I see that they have

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Speaker 1: taco stands. Yeah, for some reason, it makes me super happy.

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Speaker 1: That's kind of specialized devices. They bring me joy as well.

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Speaker 1: UM Taco trucks, Taco Tuesdays that we will be talking

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Speaker 1: about now later, UM Korean tacos, all sorts of tacos,

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Speaker 1: and we do have some specifically Taco bell numbers. Yeah,

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Speaker 1: and unfortunately, I say unfortunately, no, I agree. Taco Bell

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Speaker 1: was voted America's favorite Mexican restaurant. Much apologies Mexican. Yeah,

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Speaker 1: we would like to personally apologize on behalf of our country.

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Speaker 1: I do have some friends who freaking love it. I

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Speaker 1: don't think they would say it's their favorite Mexican restaurant though,

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Speaker 1: I hope not. But anyway, Taco bells, there's two billion

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Speaker 1: tacos a year, and just recently there was a story

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Speaker 1: of that dude that survived on Taco Bell hot sauce packets.

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Speaker 1: Who's stuffed in his car with his dog, right, and

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Speaker 1: now he gets free Taco Bell for life. I think

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Speaker 1: that correctly, Okay, um, and I for serious And I

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Speaker 1: remember the die in with Godzilla. I have no idea

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Speaker 1: what that is. Yeah, perfect, remember that. How could you

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Speaker 1: forget the Godzilla with Matthew Rodwick. I still haven't seen

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Speaker 1: that film. Oh the soundtrack has p Diddy on it,

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Speaker 1: who at the time was puff Daddy. So they're all

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Speaker 1: very important cultural testaments. But um featuring Jimmy Page or

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Speaker 1: producer Andrew just reminded me and Hankers area. Yes, but

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Speaker 1: there was a tie in with Taco Bell and um

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Speaker 1: that chihuahua. Oh that was the days of the Chihuahua. Yeah,

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Speaker 1: you cua Taco Bell and he was trying to lure

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Speaker 1: Godzilla into a box. I do remember that. See, I

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Speaker 1: knew you would recall. I just had to explain it

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Speaker 1: a little bit. Uh Yeah, well, um, hopefully we won't

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Speaker 1: we won't be talking too. But I mean, taco bell

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Speaker 1: is a whole thing, and we'll we'll get into that

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Speaker 1: a little bit later. Um uh, we've got some some

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Speaker 1: other history for you. Yes, that is actually Mexican. Um.

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Speaker 1: But first we're going to get into a quick break

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Speaker 1: for a word from our sponsor, and we're back. Thank

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Speaker 1: you sponsoring, Yes, thank you. So to start off here,

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Speaker 1: there are a lots of unknowns in the tacos origins

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Speaker 1: origins story, if you will. According to author Jeffrey M. Pilcher,

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Speaker 1: who spent twenty years traveling the world researching Mexican food,

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Speaker 1: the taco probably was an invention of necessity and convenience,

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Speaker 1: like a very long time ago, because this should be

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Speaker 1: a separate episode probably. But briefly, let's talk about tortillas, Yes,

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Speaker 1: which are key in taco formation. They are, as I

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Speaker 1: said earlier, the original tortillas were these corn massa tortillas. Um.

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Speaker 1: By around six thousand BC, people's in Mesoamerica had started

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Speaker 1: to domesticate wild maze and by around two thousand, five

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Speaker 1: hundred b C, they were making mesa corn do so

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Speaker 1: a long time ago, yes, And the tortilla itself goes

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Speaker 1: back to a long time ago, at least until fift

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Speaker 1: b C. When Mana Zuma reportedly used the tortilla as

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Speaker 1: a spoon. Makes sense men heading off to work would

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Speaker 1: take food wrapped in tortilla is with him for lunch.

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Speaker 1: When Hernando Cortez arrived in fifty nineteen to Mexico, they

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Speaker 1: found the indigenous people's ate flat corn breads, and they

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Speaker 1: named them tortilla's Spanish yes yes. Bernald Diez del Castillo,

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Speaker 1: who arrived at Cortez and wrote a true history of

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Speaker 1: the Conquest of the New Spain, possibly described the first

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Speaker 1: taco party. What yeah, And he described tacos stuffed with

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Speaker 1: everything from pork to locust. Yeah, pork. The Spanish brought

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Speaker 1: pigs with them to the America's, adding pork meat and

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Speaker 1: fat to the culinary scene there. Eighteenth century silver miners

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Speaker 1: in Mexico needed an easy, cheap, handheld food option, and

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Speaker 1: it silver minds. The word taco referred to charges that

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Speaker 1: they used to get to the or charges of gunpowder

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Speaker 1: wrapped in papers, so kind of taco like sure, yes,

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Speaker 1: And like we said at the top, that's one of

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Speaker 1: the reasons that maybe that's where the word comes from.

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Speaker 1: But the word taco didn't appear in any records until

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Speaker 1: the nineteenth century. The nineteenth century, one of the first

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Speaker 1: instances of tacosum was Tacos Demonaro's are minors Tacos. The

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Speaker 1: novel Los bn Vitos del Rio Frio mentioned tacos and

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Speaker 1: seems to indicate they were already around in Mexico City

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Speaker 1: by that time. And with industrialization and the moving of

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Speaker 1: people into working class neighborhoods, especially in places like Mexico City,

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Speaker 1: people moving into the city brought with them foods and

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Speaker 1: cooking styles from their home, so all sorts of foods

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Speaker 1: were available and melding together. This was the birth of

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Speaker 1: the taco yea and not just as a standing restaurant um.

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Speaker 1: Tacos were often sold as a street food, often by

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Speaker 1: women who would carry them around in baskets and just

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Speaker 1: kind of poop them out. Really, we could do an

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Speaker 1: episode on several specific type of tacos, like a taco

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Speaker 1: mini series. Oh yeah, you've heard about tacos al Pa

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Speaker 1: store in our schwarm episode and those kind of a

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Speaker 1: little bit later in like the nineteen twenties, with the

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Speaker 1: migration of Lebanese people to Puebla and other parts of Mexico.

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Speaker 1: The first mention of a taco in the United States

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Speaker 1: took place in a nineteen o five newspaper article. This

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Speaker 1: is around the time when Mexican migrants started making their

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Speaker 1: way to the United States, primarily to work in the

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Speaker 1: mines or on railroads, and they brought with them their

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Speaker 1: food like tacos, but other Americans regarded them as lower

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Speaker 1: class food. We talked about this a bit in our

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Speaker 1: Tomorwy episode. Tacos were associated with things like the San

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Speaker 1: Antonio Chili Queens, which was this group of women who

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Speaker 1: sold foods at festivals to make some extra money. With

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Speaker 1: the advent of tourism via railroad in the eighteen eighties,

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Speaker 1: business rose enough to warrant nightly sales, and they topped

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Speaker 1: the list of things to do in Mexico. Um tourists

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Speaker 1: described as a food as biting like the serpent. Of course,

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Speaker 1: the chili queens were sexualized and seen as exotic and

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Speaker 1: quote available, which added to the ill lower for tourists.

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Speaker 1: Back in Mexico, the upper classes had begun gentrifying tacos.

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Speaker 1: Newspapers were printing recipes that incorporated expensive ingredients and European

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Speaker 1: trans like a dessert called Tacos da crema that published

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Speaker 1: in nineteen o eight in El Diario Delhogar, which roughly

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Speaker 1: translates to like the household daily or like the newspaper

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Speaker 1: of the home, depending on how you want to read it. Uh.

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Speaker 1: This recipe called for French style crepes filled with pastry cream,

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Speaker 1: rolled up like tacos, arranged in a pyramid, covered in meringue,

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Speaker 1: and decorated with strawberries and orange blossoms and violets. Pretty

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Speaker 1: far cry from like taking my lunch to work by Yeah, Yeah,

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Speaker 1: I would say so. Or cookbook Romonas Spanish Mexican Cookery

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Speaker 1: by Pauline Wilikleman came with six taco and taquito recipes,

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Speaker 1: including pork tacos and like every part of the pork, liver, kidney, jowls, liver,

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Speaker 1: I said libra twice because it's that important snout and

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Speaker 1: years yeah, and that was in American cookbook. Tacos went

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Speaker 1: more mainstream here in the States when the children of

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Speaker 1: these first migrants grew up. This first wave of migrants

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Speaker 1: um many of them fought in World War Two. Their

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Speaker 1: wages were increasing and they want to be able to

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Speaker 1: get Mexican food, and it wasn't really there. However, this

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Speaker 1: Mexican food that they came out with was kind of

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Speaker 1: more of a blend so in the keys of tacos,

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Speaker 1: like using processed and cheap shredded cheese, processed hamburger meat, tomatoes, iceberg, lettuce,

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Speaker 1: kind of how we think of a taco like the

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Speaker 1: you know, fast food American taco today. Absolutely, one of

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Speaker 1: the first uses of small gas powered and electric engines

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Speaker 1: in the nineteen forties and fifties was making masa. By

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Speaker 1: the nineteen sixties, small tortilla making machines could make tortillas

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Speaker 1: every two seconds. And then we get to in Senata, Mexico,

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Speaker 1: which is a port town, and they claimed to have

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Speaker 1: inmitted the fish taco after they opened the a large

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Speaker 1: fish market in nineteen For sure, fish tacos existed earlier

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Speaker 1: than that, I mean like thousands of years earlier than that.

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Speaker 1: Um but also that the railroads built in the nineteen

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Speaker 1: teens brought fresh seafood into Mexico City, like right when

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Speaker 1: taco culture was booming, and fish tacos really took off

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Speaker 1: in San Diego in nineteen three, Ralph Rubio, who tried

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Speaker 1: and fell in love with fish tacos while in Baja Mexico.

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Speaker 1: Um he returned home and found he couldn't find them anywhere,

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Speaker 1: So he went back to Baja Mexico and went back

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Speaker 1: to his favorite hole in the wall place, and he

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Speaker 1: tried to convince the chef to come back with him

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Speaker 1: to San Diego and open a restaurant together. And the

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Speaker 1: chef refused, but he did very kindly in my book,

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Speaker 1: gave Rubio his recipe, and Rubio went on to open Rubios,

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Speaker 1: which they claimed to fame as quote home of the

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Speaker 1: fish taco. M people from San Diego please right in

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Speaker 1: like that came up many times that the fish taco

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Speaker 1: was so pop laer in San Diego. Cool I've been.

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Speaker 1: I don't seem to recall being like, wow, I don't

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Speaker 1: think I've ever been to San Diego. It's nice, it's nice.

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Speaker 1: During her session in the nineteen fifties and Sanfacente residents

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Speaker 1: started to sell basket tacos, and to this day, taco

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Speaker 1: makers on bikes set off in the morning with baskets

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Speaker 1: of tacos and jars of green and red sausa whole

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Speaker 1: thing covered with a tarp and set up shop outside

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Speaker 1: of universities and offices, which a smart Oh absolutely, and

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Speaker 1: it is time to talk about the fast food taco

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Speaker 1: and one Glenn Bell, Yes, that Bell, yep of the

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Speaker 1: taco face. According to Bell, the key to the fast

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Speaker 1: food taco was a pre fied U shaped shell, which

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Speaker 1: he claims to have invented in the nineteen fifties. However,

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Speaker 1: patents existed for this very product in the nineteen forties,

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Speaker 1: awarded to Mexican restaurateurs Mexican American. Yeah, yes, Mexican cookbooks

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Speaker 1: from that same decade included recipes from making these, trying

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Speaker 1: up toward tillas and bending them into this shape. And

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Speaker 1: people were probably doing it even before that. Oh sure, um,

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Speaker 1: but yeah, we we could do a whole DAYG episode

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Speaker 1: about Bell and his business. Because I had to. I

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Speaker 1: had to stop. I had to stop myself. Yeah, it

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Speaker 1: seemed pretty fascinating, but I was like, okay, later, concentrate later.

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Speaker 1: The first Taco Bell opened in nineteen sixty two, and

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Speaker 1: the franchise went public in seventy two, and Glenn Bell

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Speaker 1: started opening them first throughout l A, but not in

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Speaker 1: Mexican neighborhoods. Restaurants with taco in the name or a

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Speaker 1: way to bring in non Mexican Americans for Americanized Mexican food. Yeah,

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Speaker 1: outside of Taco Bell, which was following in the footsteps

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Speaker 1: of Ray CrOx McDonald's concept, there were all kinds of

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Speaker 1: fusions going on in these Anglo taco restaurants. UM, my

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Speaker 1: favorite was Jewish fusions like kosher pastrami tacos. Wow. Yeah,

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Speaker 1: I'm never heard of that. I want to triumph. Um.

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Speaker 1: But as fascinating, as like delicious sounding as that is, um,

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Speaker 1: it's it's really telling of the racism and classism that

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Speaker 1: was going on at the time. Los Angeles had resegregated

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Speaker 1: through the nineteen forties and fifties, and racial tensions in

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Speaker 1: the sixties were still really high. Um, Mexican restaurants catering

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Speaker 1: to Mexican Americans avoided using the word taco in their

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Speaker 1: names rights and Taco Bell has never been successful in

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Speaker 1: Mexico despite numerous attims. Makes makes sense to me, it does.

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Speaker 1: I can't imagine why they're racists. Racist caricatures of Mexico's

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Speaker 1: culture would make Mexicans not like them that much. That's weird,

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Speaker 1: very strange. In the sixties, a few brands brought pre

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Speaker 1: fried taco shells two supermarkets across America. The first Del

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Speaker 1: Taco opened in California in ninety four. It made a

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Speaker 1: hundred and sixty nine dollars, which I believe was nine

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Speaker 1: hundred tacos. It was a lot. Oh yeah. And in

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Speaker 1: nine nine another thing that popped up a lot for

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Speaker 1: me um the originator of the Australian Taco bill franchise,

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Speaker 1: opened in Gold Coast by a Mexican American who had

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Speaker 1: migrated there. From what I understand, they kicked off pretty

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Speaker 1: widespread Australian interest in Mexican food. I don't this is

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Speaker 1: not a sweeping generalization, but I do want to say

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Speaker 1: the worst case ida I ever had in my life

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Speaker 1: in Australia. I ordered a casella and I got iceberg,

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Speaker 1: lettuce and cold cheese. Oh that's not what I think of.

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Speaker 1: Still mad about it. Clearly, I remember thinking, well, maybe

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Speaker 1: this is like a salad that before. Yeah, no, but

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Speaker 1: clearly it was not. That was just crossed wires. Well,

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Speaker 1: you know interesting? Oh sure, sure. And we do have

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Speaker 1: some some more history for you listeners. But first we're

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Speaker 1: going to pause for one more quick break for a

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Speaker 1: word for our sponsor, and we're back. Thank you, sponsor. Yes,

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Speaker 1: thank you, and we're back with legal drama. Legal drama

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Speaker 1: about tacos. Yes, Oh my goodness, listeners, No, I love

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Speaker 1: some legal drama its spite never having seen Law and Order.

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Speaker 1: I like the more boring kind of real life legal drama. Um.

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Speaker 1: But to start off this story, I have to admit

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Speaker 1: something to you. I have never heard of Taco Jones

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Speaker 1: Taco John's, neither of I M well, apparently it's a

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Speaker 1: Midwest thing. There's four locations based in Wyoming, first open

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Speaker 1: in nineteen sixty nine, and it's one of the largest

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Speaker 1: taco chains in the United States. And in nine nine

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Speaker 1: they coined the phrase Taco Tuesday. This legal drama has

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Speaker 1: to do with Taco Tuesday. It does. It has everything

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Speaker 1: to do with Taco Tuesday. They legit registered, trademarked it. Um.

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Speaker 1: Oh god, I know, I love it so much, like

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Speaker 1: intensely yes, which makes me wonder how they got away

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Speaker 1: with it in the Lego movie if you've ever seen it.

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Speaker 1: But yeah, this means that no one else is technically

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Speaker 1: supposed to use that phrase in like an advertising or

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Speaker 1: official capacity. Um. And I'm sure that you can already

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Speaker 1: see the problem here. It's a derby pie situation, as

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Speaker 1: we'd like to call it here at savor Um. Every

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Speaker 1: couple of years, Taco john sends out cease into sist

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Speaker 1: letters to small restaurants using that phrase, and they don't

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Speaker 1: care if it makes them look bad or mean. On

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Speaker 1: their website, it reads, we started it, We've been trademarked it.

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Speaker 1: That's how seriously we take tacos. And in sixteen a

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Speaker 1: spokesperson said it would be quote unfathomable for them not

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Speaker 1: to protect it. It's part of our d n A

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Speaker 1: Taco Tuesday. Is this American institution not to take the

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Speaker 1: chance to talk about it and our story that would

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Speaker 1: go against who we are. This is the stuff movie

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Speaker 1: should be about. Taco Tuesday. Tuesday, but more intrigue here.

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Speaker 1: According to them, the phrase originated from a franchise e

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Speaker 1: in Minnesota in their early eighties who first called it

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Speaker 1: Taco Tuesday like the number um. But then they have

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Speaker 1: another claim on their very own website that contradicts that claim.

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Speaker 1: This one puts Taco Tuesday out of South Dakota, and

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Speaker 1: there's another claim from Taco John's that puts it in.

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Speaker 1: They can't get their own story straight. Getting worked up, um,

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Speaker 1: and Taco Tuesday goes all the way back to three

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Speaker 1: three tacos on Tuesday for fifteen cents in El Paso.

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Speaker 1: But it wasn't really called Taco Tuesday. If we want

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Speaker 1: to get a technical about this whole thing, which apparently

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Speaker 1: everyone does, the first recorded instance of that took place

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Speaker 1: in nineteen seventy three in South Dakota. Another instance took

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Speaker 1: place in Kansas City in nineteen seventy five. Mexican chain

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Speaker 1: Baker's drive through how to Taco Tuesday Special going all

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Speaker 1: the way back to nineteen sixty seven, which might have

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Speaker 1: been a one off but was established by nineteen seventy six,

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Speaker 1: is a regularly occurring thing to this day. They advertised

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Speaker 1: Taco Tuesday's New Jersey's. Gregory's Restaurant and Bar successfully filed

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Speaker 1: for a trademark on Taco Tuesday in nineteen seventy nine,

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Speaker 1: So round about those parts, they own it. If we

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Speaker 1: skip ahead to nine, the Gonna Beat restaurant Tortilla Flats

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Speaker 1: filed a federal lawsuit over the use of the phrase

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Speaker 1: Taco Tuesday at seven other restaurants, claiming it was infringement

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Speaker 1: and demanding five million dollars over talk after they settled

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Speaker 1: outside of court. Good That same year, Taco Tuesday was

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Speaker 1: getting in some legal trouble in Canada. Taco Time Canada

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Speaker 1: sent a cease and desist to a small cantina and

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Speaker 1: Calgary for trademarking the phrase. And if we skip ahead

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Speaker 1: to around about now, something similar recently happened in Australia

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Speaker 1: with the Sausat Fresh Mixed chain, which sent a cease

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Speaker 1: and desist to two competitors out of the phrase. Man,

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Speaker 1: I never thought that the Taco Tuesday would be so

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Speaker 1: so controversial. Yeah, people want ownership of that phrase, and

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Speaker 1: we just throw it about Willie Hillion or Everyday Lives.

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Speaker 1: It was a pretty important plot Lego movie. Yeah, we're

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Speaker 1: it's causing potential taco losses. It's true, it's true. Well

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Speaker 1: that's the end of the legal drama around Taco Tuesday. Meanwhile, meanwhile,

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Speaker 1: Ral Martinez often gets credit for opening the first taco truck.

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Speaker 1: In nineteen seventy four, he took an ice cream truck

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Speaker 1: and flipped it into a taco truck and parked it

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Speaker 1: outside of bars and l a. That is so smart

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Speaker 1: and people loved it. Enough so that he was able

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Speaker 1: to open a brick and mortar called King Taco in

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Speaker 1: six months and now it's a chain worth millions of dollars.

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Speaker 1: Also started a taco truck trend, part of the street

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Speaker 1: food trend in l A that is now worth billions. Yeah, yeah,

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Speaker 1: I would. I would hazard that without the taco truck

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Speaker 1: here in the United States, we would not have gotten

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Speaker 1: the amount of street food food trucks in general that

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Speaker 1: we now have. Yes, yes, I went to a taco

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Speaker 1: truck festival many years back. It was just like twenty

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Speaker 1: taco trucks from Atlanta. Thing of beauty in Tacos. Went

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Speaker 1: to Space, Mexican astronaut Faldo nary Vela requested tortillas as

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Speaker 1: part of his provisions, and you can hear all about

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Speaker 1: this in our Space Food episode. But tortillas would become

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Speaker 1: the cook dough of choice for NASA because it doesn't

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Speaker 1: crumble like risen breads or crackers. Crumbs can float into

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Speaker 1: instruments and cause all kinds of trouble. Uh. NASA had

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Speaker 1: troubles with tortillas shelf life, but they wound up using

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Speaker 1: tortillas from a manufacturer that sells to taco Bell, which

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Speaker 1: had come out with a twelve month shelf stable product

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Speaker 1: in the nineteen nineties. Um, though they do say that

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Speaker 1: they use fresh ones for short, shorter missions. In two

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Speaker 1: thousand seven or two thousand eight, I'm not sure which. Uh,

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Speaker 1: the Nickelodeon teen sitcom I Carly featured spaghetti tacos, which

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Speaker 1: became a whole thing apparently. Apparently if you ask a

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Speaker 1: child who are a human person who was a child

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Speaker 1: around that time, there are so many recipes for this online.

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Speaker 1: I mean, yes, it's just like spaghetti with red sauce

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Speaker 1: stuffed a fried taco shell. But I vaguely remember that. Yeah,

422
00:26:53,040 --> 00:26:56,399
Speaker 1: I don't know. I felt like I should mention it. Yes, uh,

423
00:26:56,600 --> 00:27:00,479
Speaker 1: something else that we felt like we should mention. As

424
00:27:00,560 --> 00:27:06,040
Speaker 1: Laura knows, everyone in this office knows. I've very eager

425
00:27:06,119 --> 00:27:08,720
Speaker 1: to talk about this just because I found it fascinating.

426
00:27:09,080 --> 00:27:15,600
Speaker 1: It's pretty cool, all right, cool ranch. It'll all make

427
00:27:15,640 --> 00:27:17,359
Speaker 1: sense in a minute. But a lot of few are

428
00:27:17,440 --> 00:27:20,960
Speaker 1: like oh boy. And two thousand nine, three years before

429
00:27:21,000 --> 00:27:24,080
Speaker 1: Taco Bell turned to the Big five, oh the CEO

430
00:27:24,280 --> 00:27:27,280
Speaker 1: sent out a company wide request calling for submissions to

431
00:27:27,400 --> 00:27:31,600
Speaker 1: reinvent the crunchy taco sort of like the equivalent of

432
00:27:31,920 --> 00:27:34,680
Speaker 1: a new bread for your sandwich, which other fast food

433
00:27:34,720 --> 00:27:38,600
Speaker 1: chains are always doing. Thirty different products were entered for consideration.

434
00:27:39,440 --> 00:27:43,560
Speaker 1: One stood out above all the others the submission from

435
00:27:43,600 --> 00:27:50,000
Speaker 1: Freedo Lay freed La Yes, a Dorito's based taco. It

436
00:27:50,200 --> 00:27:52,560
Speaker 1: was just an image with the description I want to

437
00:27:52,560 --> 00:27:55,000
Speaker 1: put that in there, and there was no actual product,

438
00:27:55,720 --> 00:27:57,959
Speaker 1: but everyone was like, yes, this thing, we must make

439
00:27:58,000 --> 00:28:00,400
Speaker 1: this thing. And at first they took a stand shell

440
00:28:00,800 --> 00:28:03,120
Speaker 1: and used a spray gun to cover it with Dorito's

441
00:28:03,160 --> 00:28:05,840
Speaker 1: nacho cheese flavoring, and they brought it in and two

442
00:28:05,920 --> 00:28:09,119
Speaker 1: under customers tested it out and consensus was pretty much,

443
00:28:10,520 --> 00:28:14,880
Speaker 1: this is terrible. Yeah, but that didn't step Taco Bell

444
00:28:15,480 --> 00:28:18,159
Speaker 1: and the d L T as they call it internally,

445
00:28:20,000 --> 00:28:23,520
Speaker 1: from launching in twelve and they went on to sell

446
00:28:23,560 --> 00:28:26,280
Speaker 1: forder and fifty million, and they made way for the cool,

447
00:28:26,359 --> 00:28:30,119
Speaker 1: raish Trito's Locos tacos. Yeah, they were selling one million

448
00:28:30,200 --> 00:28:33,360
Speaker 1: of these things per day when they first came out. Yes,

449
00:28:33,640 --> 00:28:36,639
Speaker 1: but there was there was some steps in there that

450
00:28:36,760 --> 00:28:40,240
Speaker 1: brought them to this this cultural yeah, because it was

451
00:28:40,280 --> 00:28:44,560
Speaker 1: allowing and arduous research process. Yes, And the problem was

452
00:28:44,760 --> 00:28:47,320
Speaker 1: two different types of corn massa that the products used

453
00:28:47,320 --> 00:28:49,440
Speaker 1: they didn't mesh, so the doritos uses a different one

454
00:28:49,440 --> 00:28:52,640
Speaker 1: than the taco shells did um And for two years

455
00:28:52,760 --> 00:28:58,920
Speaker 1: a team tackled this from all angles, structural integrity, seasoning, mechanics,

456
00:28:59,280 --> 00:29:03,920
Speaker 1: crunch a bill. You've all heard that study about Dorito's.

457
00:29:03,960 --> 00:29:05,680
Speaker 1: How they found a way to remove the dust right

458
00:29:05,800 --> 00:29:08,200
Speaker 1: like so it wouldn't get any fingers. But then everyone

459
00:29:08,280 --> 00:29:11,160
Speaker 1: was like, nah, that's not Dorrito, that's not Dorito's experience.

460
00:29:11,440 --> 00:29:14,720
Speaker 1: People want that, yeah, the mess. Yeah, and the same

461
00:29:14,880 --> 00:29:20,680
Speaker 1: was true with the taco There were forty prototype Forty

462
00:29:21,400 --> 00:29:23,560
Speaker 1: people who worked on this project described it as a

463
00:29:23,720 --> 00:29:28,720
Speaker 1: huge engineering challenge. Okay, yeah, because the shells had to

464
00:29:28,800 --> 00:29:32,600
Speaker 1: be mass produced bendable but not breakable, unlike a chip.

465
00:29:33,160 --> 00:29:35,760
Speaker 1: Chip can break, sure, and they can't be seasoned in

466
00:29:35,800 --> 00:29:37,480
Speaker 1: the same way that a flat chip would be, either

467
00:29:37,600 --> 00:29:40,120
Speaker 1: by tumbling them about in a rotating season barrel, because

468
00:29:40,280 --> 00:29:43,320
Speaker 1: because they would break exactly, Taco Bell had to make

469
00:29:43,360 --> 00:29:47,120
Speaker 1: their own season or to solve this problem. Without it,

470
00:29:47,400 --> 00:29:50,320
Speaker 1: the manufacturing facilities would have been filled with a nacho.

471
00:29:50,440 --> 00:29:53,520
Speaker 1: Cheese gas. That is a phrase that I read and

472
00:29:53,600 --> 00:29:59,440
Speaker 1: a scientific article. Everybody cheese gas and this was all

473
00:29:59,680 --> 00:30:02,920
Speaker 1: done and without a contract between Friedo La and Taco Bell,

474
00:30:03,840 --> 00:30:07,200
Speaker 1: they launched without one um And so these tacos entered

475
00:30:07,240 --> 00:30:11,480
Speaker 1: a few select cities slowly, and people went wild for them,

476
00:30:11,520 --> 00:30:14,040
Speaker 1: like posting about them, writing about them, and you know,

477
00:30:14,160 --> 00:30:17,440
Speaker 1: then the demand increased because well, I can't I get

478
00:30:17,520 --> 00:30:21,720
Speaker 1: one of these things here. The company quickly realized they'd

479
00:30:21,720 --> 00:30:25,520
Speaker 1: have to build two plants specifically for these Doritos locos

480
00:30:25,720 --> 00:30:28,640
Speaker 1: taco shells. Yeah, and the first week they sold millions.

481
00:30:28,640 --> 00:30:32,280
Speaker 1: The companies saw increase in sales during their second quarter

482
00:30:32,400 --> 00:30:37,080
Speaker 1: that year, and that never happens never, And then after

483
00:30:37,120 --> 00:30:41,800
Speaker 1: that a contract between the two companies was signed. Um.

484
00:30:42,120 --> 00:30:45,360
Speaker 1: The New York Times talked to a food scientist about

485
00:30:45,720 --> 00:30:49,440
Speaker 1: this phenomenon of the Dorito's taco, and we touched a

486
00:30:49,480 --> 00:30:50,960
Speaker 1: little bit on the science of snack foods in our

487
00:30:51,040 --> 00:30:54,360
Speaker 1: Cheetos episode. How how researchers balance a few sensations to

488
00:30:54,440 --> 00:30:58,400
Speaker 1: make snacks tastier and more cravable. And the Dorrito's taco

489
00:30:58,920 --> 00:31:01,720
Speaker 1: hits all of them. You got you got flavors balanced

490
00:31:01,920 --> 00:31:04,600
Speaker 1: just so so that they're they're salty and pikant, but

491
00:31:04,720 --> 00:31:07,719
Speaker 1: not too strong, like they don't trigger what's called as

492
00:31:07,800 --> 00:31:11,720
Speaker 1: sensory specific safety A k A. You don't go. You know,

493
00:31:12,040 --> 00:31:15,040
Speaker 1: that's enough of that flavor for now, just about done there.

494
00:31:15,440 --> 00:31:18,240
Speaker 1: You just want to keep eating it. Um. The scent

495
00:31:18,400 --> 00:31:21,120
Speaker 1: of cheese and garlic is supposed to trigger nostalgia. Um.

496
00:31:21,320 --> 00:31:24,760
Speaker 1: They contain both lactic and citric acids, which trigger saliva production.

497
00:31:25,120 --> 00:31:28,440
Speaker 1: And they've got dynamic contrast, which is that that crispy

498
00:31:28,520 --> 00:31:32,600
Speaker 1: shell and then the fatty filling. I've never had one

499
00:31:32,600 --> 00:31:35,440
Speaker 1: of you had one? Nope? Um. I felt kind of

500
00:31:35,560 --> 00:31:39,040
Speaker 1: bad including it, but I was so fascinated with how

501
00:31:39,160 --> 00:31:42,960
Speaker 1: long it took, how dedicated they were to it, the

502
00:31:43,160 --> 00:31:45,800
Speaker 1: science like those words I read about, like crunch ability,

503
00:31:45,800 --> 00:31:49,800
Speaker 1: that there were people legit working on it absolutely like

504
00:31:49,920 --> 00:31:57,200
Speaker 1: really hard like engineers and uh, whole teams. It's a

505
00:31:58,920 --> 00:32:00,720
Speaker 1: I mean that is like them mayor conversation of the

506
00:32:00,800 --> 00:32:03,800
Speaker 1: taco to the oh all the way all the way

507
00:32:03,880 --> 00:32:08,800
Speaker 1: up hardcore. Yeah. It was interesting though. I I actually

508
00:32:09,040 --> 00:32:10,600
Speaker 1: had to edit some of the stuff I put in

509
00:32:10,640 --> 00:32:12,560
Speaker 1: there because otherwise this whole episode would have posted me

510
00:32:12,680 --> 00:32:14,560
Speaker 1: like could you know this? Many people worked on it,

511
00:32:14,680 --> 00:32:17,400
Speaker 1: and I've been annoying everybody in the office for days.

512
00:32:19,280 --> 00:32:23,080
Speaker 1: So moving on article out of the New York Times

513
00:32:23,160 --> 00:32:25,640
Speaker 1: about the Korean taco. Because I tried to look into

514
00:32:25,640 --> 00:32:28,240
Speaker 1: I couldn't find too much specific information about the Korean taco,

515
00:32:28,360 --> 00:32:30,920
Speaker 1: but it puts one of the first popular US instances

516
00:32:31,000 --> 00:32:33,560
Speaker 1: at one of my favorite A t L restaurants, really

517
00:32:33,680 --> 00:32:37,120
Speaker 1: hand cooked takare era Okay yeah, um, which are some

518
00:32:37,200 --> 00:32:38,840
Speaker 1: of my favorite fries in the city, and I'm still

519
00:32:38,920 --> 00:32:40,760
Speaker 1: angry that I forgot to mention them in our French

520
00:32:40,800 --> 00:32:44,920
Speaker 1: Fries episode. Very good fries, um. But the place that

521
00:32:45,000 --> 00:32:48,880
Speaker 1: usually gets the elusive first designator in this country is

522
00:32:49,000 --> 00:32:51,560
Speaker 1: cog Out of l A, the brainchild of Roy Troy

523
00:32:51,720 --> 00:32:55,280
Speaker 1: and Mark Mangara. People were making these before this, but

524
00:32:55,560 --> 00:33:00,840
Speaker 1: they popularized it for sure. In uh and m I

525
00:33:00,920 --> 00:33:04,040
Speaker 1: t Grad hoaxed the Internet with his vision of the

526
00:33:04,200 --> 00:33:08,400
Speaker 1: Taco Coopter. This is a quad copter drone that claimed

527
00:33:08,440 --> 00:33:11,680
Speaker 1: to be in beta testing to deliver tacos straight to

528
00:33:11,840 --> 00:33:14,160
Speaker 1: your door to consumers or I mean, I guess wherever

529
00:33:14,240 --> 00:33:17,240
Speaker 1: you are really for for consumers in the San Francisco

530
00:33:17,280 --> 00:33:20,760
Speaker 1: Bay area. Um, beta was not the right word for it.

531
00:33:20,880 --> 00:33:23,200
Speaker 1: It was really just a concept that the designer, Sam

532
00:33:23,280 --> 00:33:26,000
Speaker 1: Simpson was was really taken with and the country was

533
00:33:26,120 --> 00:33:34,840
Speaker 1: taken as well. I forgot about the taco taco copter. Fun. Yeah,

534
00:33:34,920 --> 00:33:39,440
Speaker 1: there's like legal issues with with with airspace and I'm

535
00:33:39,520 --> 00:33:42,760
Speaker 1: tac and stuff. Yeah, so there have been a few

536
00:33:42,960 --> 00:33:50,959
Speaker 1: food delivery via drone stunts, but yeah, we're a few

537
00:33:51,080 --> 00:33:54,720
Speaker 1: years out. I think in terms of like legal definitions

538
00:33:54,880 --> 00:33:59,719
Speaker 1: of of flight. Wow, if they can get into arguments

539
00:33:59,760 --> 00:34:03,160
Speaker 1: around Taco Tuesday and we can make a Tito's Locos taco,

540
00:34:03,320 --> 00:34:05,120
Speaker 1: then I believe we can get there one day. I

541
00:34:05,120 --> 00:34:06,720
Speaker 1: don't know if it'll be a good or bad thing,

542
00:34:08,320 --> 00:34:13,239
Speaker 1: but people have an insatiable love for tacos and and

543
00:34:13,400 --> 00:34:23,640
Speaker 1: human ingenuity when it comes to getting tacos. Uh, it's endless. Indeed, indeed,

544
00:34:24,280 --> 00:34:30,040
Speaker 1: the humble tacos soaring to great new heights has been

545
00:34:30,120 --> 00:34:34,000
Speaker 1: a space well I guess yeah, yes, space is higher

546
00:34:34,080 --> 00:34:40,480
Speaker 1: than a drone ghost. What my whole concept of how

547
00:34:40,560 --> 00:34:46,040
Speaker 1: the world works shifted. Yeah. This so that's just about

548
00:34:46,080 --> 00:34:48,680
Speaker 1: brings us to the end of our taco episode. Yes,

549
00:34:48,920 --> 00:35:03,440
Speaker 1: but it brings us toner Taco copter taken off. Rashmi wrote,

550
00:35:03,760 --> 00:35:06,640
Speaker 1: my family is Indians, specifically South Indian in origin, and

551
00:35:06,719 --> 00:35:09,520
Speaker 1: although I was raised in freezing cold Massachusetts, where the

552
00:35:09,600 --> 00:35:11,920
Speaker 1: jackfruit tree couldn't survive a day if I tried. I

553
00:35:12,000 --> 00:35:15,760
Speaker 1: spent many summers visiting grandparents and extended family in South India.

554
00:35:16,200 --> 00:35:19,960
Speaker 1: My maternal grandfather's way of saying I love you isn't verbal. Instead,

555
00:35:20,040 --> 00:35:22,880
Speaker 1: to express his affection for me, my brother, and my cousins,

556
00:35:22,960 --> 00:35:26,800
Speaker 1: he'd bring home and painstakingly cut and clean pounds and

557
00:35:26,920 --> 00:35:32,279
Speaker 1: pounds and pounds of fruit mangoes guavas, an entire massive jackfruit.

558
00:35:32,640 --> 00:35:34,680
Speaker 1: I'll never forget the first time I saw one. My

559
00:35:34,760 --> 00:35:37,279
Speaker 1: grandfather had put it in the backyard area of his house,

560
00:35:37,320 --> 00:35:40,000
Speaker 1: and while playing indoor tag side note, kids, this is

561
00:35:40,000 --> 00:35:41,960
Speaker 1: why you shouldn't play dag in the house. I ran

562
00:35:42,040 --> 00:35:45,440
Speaker 1: into the backyard and hilariously tripped over and landed on it,

563
00:35:45,719 --> 00:35:47,719
Speaker 1: causing me to have many scratches that looked like I

564
00:35:47,760 --> 00:35:50,560
Speaker 1: had been poked by a porcupine with very dull quotas ha.

565
00:35:51,440 --> 00:35:53,960
Speaker 1: I then proceeded to lie down next to it and discovered,

566
00:35:54,000 --> 00:35:56,520
Speaker 1: to my amazement that it was the same height as

567
00:35:56,600 --> 00:35:59,240
Speaker 1: I was, and that if I tried, I could fully

568
00:35:59,360 --> 00:36:02,279
Speaker 1: hide behind dish. Hide and seek became a theme in

569
00:36:02,320 --> 00:36:05,360
Speaker 1: my family, with jackfruits. One summer when we went on

570
00:36:05,400 --> 00:36:07,760
Speaker 1: a family reunion of sorts and Kerala, a southern Indian

571
00:36:07,760 --> 00:36:10,640
Speaker 1: state where your jackfruit grows like weeds, we stayed at

572
00:36:10,640 --> 00:36:14,160
Speaker 1: a resort with several jackfruit trees on the property. I

573
00:36:14,360 --> 00:36:17,560
Speaker 1: was flabbergasted. I'd never seen a jackfruit tree in my life.

574
00:36:17,840 --> 00:36:20,080
Speaker 1: The fruit goes right off the trunk, all up and

575
00:36:20,160 --> 00:36:23,360
Speaker 1: down the tree and looks like bulbous projections instead of

576
00:36:23,480 --> 00:36:25,640
Speaker 1: growing off higher branches like the fruit were used to

577
00:36:25,760 --> 00:36:28,360
Speaker 1: here in America. My cousins and I played hide and

578
00:36:28,400 --> 00:36:31,200
Speaker 1: seek on that trip, hiding behind and under jackfruit until

579
00:36:31,320 --> 00:36:34,880
Speaker 1: hotel management noticed and freaked out. Those fruit are so

580
00:36:35,000 --> 00:36:36,680
Speaker 1: heavy that if one of them had broken off the

581
00:36:36,719 --> 00:36:39,319
Speaker 1: tree and fallen on one of those children, we would

582
00:36:39,360 --> 00:36:44,359
Speaker 1: have been killed. The flavor of ripe jackfruit is definitely polarizing.

583
00:36:44,480 --> 00:36:46,680
Speaker 1: It's never reminded me of mango or pineapple, as a

584
00:36:46,719 --> 00:36:49,760
Speaker 1: lot of people say, but of really really strong, floral

585
00:36:49,800 --> 00:36:53,840
Speaker 1: smelling honey. It has an overpowering sweet smell, almost sickly sweet,

586
00:36:54,000 --> 00:36:56,680
Speaker 1: but the taste is much more understated. It almost has

587
00:36:56,719 --> 00:36:59,120
Speaker 1: a generic fruit taste that's sweet and hetty, with just

588
00:36:59,239 --> 00:37:01,919
Speaker 1: a touch of tartan at the back end. I love

589
00:37:02,040 --> 00:37:03,960
Speaker 1: it so much so that my cousin, my brother, and

590
00:37:04,000 --> 00:37:06,839
Speaker 1: I once polished off a twenty kilogram jack fruit over

591
00:37:06,880 --> 00:37:10,040
Speaker 1: the course of a day, but have developed a contact

592
00:37:10,160 --> 00:37:13,560
Speaker 1: dermatitis to their raw fruit, meaning that the inside of

593
00:37:13,640 --> 00:37:15,680
Speaker 1: my mouth and my throat gets hives when I eat it.

594
00:37:15,760 --> 00:37:19,040
Speaker 1: Now I can still have it cooked candor and chip form, though,

595
00:37:19,400 --> 00:37:21,319
Speaker 1: if you'd like to get your hands on right check fruit,

596
00:37:21,360 --> 00:37:24,520
Speaker 1: it's definitely possible. My local whole food store in the Washington,

597
00:37:24,640 --> 00:37:27,600
Speaker 1: d C. Area sells whole fruit and cut pieces of

598
00:37:27,640 --> 00:37:29,719
Speaker 1: the right fruit as well. However, you want to make

599
00:37:29,760 --> 00:37:31,959
Speaker 1: it easier in yourself, I'd recommend checking out your local

600
00:37:32,000 --> 00:37:34,360
Speaker 1: Asian markets, especially those that cater to the Indian and

601
00:37:34,480 --> 00:37:38,040
Speaker 1: Vietnamese communities. I've seen the clean dcated right pods available

602
00:37:38,160 --> 00:37:40,880
Speaker 1: for sale at Lots of Plaza, a South Korean superstore

603
00:37:40,920 --> 00:37:43,279
Speaker 1: with locations in the US located in an area with

604
00:37:43,360 --> 00:37:46,400
Speaker 1: a high Indian population. I've also seen them available as

605
00:37:46,480 --> 00:37:49,800
Speaker 1: a dessert option and my favorite local Bondwy joint, so

606
00:37:49,880 --> 00:37:52,880
Speaker 1: I'm gonna keep my eye out. I do still have

607
00:37:52,960 --> 00:37:54,440
Speaker 1: that jerry and ice cream though we really go to

608
00:37:54,719 --> 00:37:57,160
Speaker 1: we do. We do. Okay, yes, but a lot of

609
00:37:57,239 --> 00:38:01,120
Speaker 1: people have written in about the jackfruit. Um I've I've

610
00:38:01,239 --> 00:38:03,480
Speaker 1: very much enjoyed it because yeah, like we said, for us,

611
00:38:03,520 --> 00:38:08,480
Speaker 1: it's kind of been the radar. Yeah yeah, there's there's

612
00:38:08,480 --> 00:38:10,200
Speaker 1: at least one Vietnamese grocer right now, if that we

613
00:38:10,280 --> 00:38:14,560
Speaker 1: could go check. Yeah, Aaron wrote, when I saw the

614
00:38:14,600 --> 00:38:17,880
Speaker 1: title for this week's podcast, Shwarma and Euros, I excitedly

615
00:38:17,960 --> 00:38:20,600
Speaker 1: realized I finally had something of value about which to

616
00:38:20,680 --> 00:38:23,839
Speaker 1: write you. But then you surprised me by already knowing

617
00:38:24,000 --> 00:38:26,239
Speaker 1: quite a bit about the Halifax don't Air. But your

618
00:38:26,320 --> 00:38:29,279
Speaker 1: lack of reference for garlic fingers is a sad, sad thing.

619
00:38:29,719 --> 00:38:31,680
Speaker 1: If I could package them up and send them to you,

620
00:38:31,800 --> 00:38:34,360
Speaker 1: I would in a minute. I live in New Brunswick, Canada,

621
00:38:34,360 --> 00:38:36,600
Speaker 1: which is about four hours away from Halifax, so we

622
00:38:36,719 --> 00:38:39,200
Speaker 1: share their love for donair sauce and of course use

623
00:38:39,280 --> 00:38:42,000
Speaker 1: it in abundance on garlic fingers. But now to the

624
00:38:42,040 --> 00:38:46,320
Speaker 1: more important question, what is a garlic finger? Garlic fingers

625
00:38:46,440 --> 00:38:49,960
Speaker 1: begin as pizza dough, usually round, but really any standard

626
00:38:50,000 --> 00:38:53,080
Speaker 1: pizza shape. It's then coated with garlic butter or sometimes

627
00:38:53,120 --> 00:38:56,680
Speaker 1: garlic aoli and a hearty sprinkling of pizza, mozzarella cheese

628
00:38:57,200 --> 00:38:59,880
Speaker 1: for an additional fee. Many restaurants will add bacon bit.

629
00:39:00,200 --> 00:39:03,320
Speaker 1: Oh yeah they will. Um. They are almost universally served

630
00:39:03,360 --> 00:39:07,440
Speaker 1: as a sort of pizza appetizer. Most all Atlantic Canadian

631
00:39:07,440 --> 00:39:11,600
Speaker 1: pizza places include garlic fingers in all their combos. Garlic

632
00:39:11,680 --> 00:39:15,279
Speaker 1: fingers are wonderfully greasy and savory temptation that I would

633
00:39:15,320 --> 00:39:17,360
Speaker 1: love to share with the whole world. I did not

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00:39:17,480 --> 00:39:20,160
Speaker 1: realize they were regionalism until I was in university and

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00:39:20,200 --> 00:39:22,520
Speaker 1: my out of town friends were surprised and delighted and

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00:39:22,640 --> 00:39:27,440
Speaker 1: quickly obsessed with our favorite pre pizza snack. Sounds amazing,

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00:39:27,680 --> 00:39:30,560
Speaker 1: Oh that does sound amazing. Yeah, very similar to to

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00:39:30,640 --> 00:39:32,960
Speaker 1: garlic bread here in the United States, or or like

639
00:39:33,080 --> 00:39:36,359
Speaker 1: a like a pizza places garlic bread. Yeah, because it's

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00:39:36,440 --> 00:39:39,680
Speaker 1: just pizza dough but then like slathered in garlic butter

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00:39:40,160 --> 00:39:43,960
Speaker 1: and maybe some cheese. It kind of cracks me up.

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00:39:44,000 --> 00:39:47,360
Speaker 1: I hadn't considered it until reading this, But it's funny

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00:39:47,400 --> 00:39:49,799
Speaker 1: how we have like a pretty pizza pizza right right,

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00:39:49,880 --> 00:39:52,200
Speaker 1: We're like, you know what I need in addition to

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00:39:52,680 --> 00:39:56,319
Speaker 1: this giant flat of dough that I'm about to shove

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00:39:56,400 --> 00:39:59,640
Speaker 1: in my face. I'm gonna need some more dough which

647
00:39:59,680 --> 00:40:04,239
Speaker 1: she's on it and different in pizza sauce. What are

648
00:40:04,280 --> 00:40:07,480
Speaker 1: we doing? What are we doing? We just like pizza.

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00:40:09,360 --> 00:40:12,839
Speaker 1: No argument, no argument there. That is a topic long

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00:40:12,880 --> 00:40:16,720
Speaker 1: time coming. Oh it is. It is so many cravings

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00:40:16,760 --> 00:40:19,960
Speaker 1: happening right now. All right, Well, thanks to both of

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00:40:20,080 --> 00:40:22,080
Speaker 1: them for writing in. If you would like to write

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00:40:22,080 --> 00:40:24,080
Speaker 1: to as, you can or email as hello at saver

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00:40:24,239 --> 00:40:26,520
Speaker 1: pod dot com. We're also in social media. You can

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00:40:26,600 --> 00:40:30,040
Speaker 1: find us on Facebook, Twitter, and Instagram at saver pod.

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00:40:30,280 --> 00:40:32,360
Speaker 1: We do hope to hear from you. Savor is a

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00:40:32,360 --> 00:40:35,160
Speaker 1: production of iHeart Radio and Stuff Media. For more podcasts

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00:40:35,200 --> 00:40:37,359
Speaker 1: from iHeart Radio, you can visit the iHeart Radio app,

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00:40:37,360 --> 00:40:40,160
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

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00:40:40,560 --> 00:40:43,160
Speaker 1: Thank you as always to our super producers Andrew Howard

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00:40:43,200 --> 00:40:45,239
Speaker 1: and Dylan Bagan. Thank you to you for listening, and

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00:40:45,280 --> 00:40:46,960
Speaker 1: we hope that lots more good things are coming your

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Speaker 1: way