1
00:00:02,800 --> 00:00:05,640
Speaker 1: It is time one of two point seven m Every

2
00:00:05,680 --> 00:00:07,920
Speaker 1: Friday we celebrate one of our local businesses here in

3
00:00:07,960 --> 00:00:12,320
Speaker 1: southern California. This is a celebration of two cultures of food,

4
00:00:12,400 --> 00:00:16,120
Speaker 1: Mexican and Italian, coming together. And they're calling a mex

5
00:00:16,200 --> 00:00:19,840
Speaker 1: Italian menu in not sense like the coronut or chocolate

6
00:00:19,960 --> 00:00:23,000
Speaker 1: peanut butter. Even Exon and Mobile came together. Have you

7
00:00:23,040 --> 00:00:30,000
Speaker 1: heard so much bus about two different worlds so mex

8
00:00:30,080 --> 00:00:35,040
Speaker 1: Italian food. I'm just thinking, I think the base, the

9
00:00:35,080 --> 00:00:39,559
Speaker 1: foundation can be similar, right, there can be similar, Like

10
00:00:40,560 --> 00:00:44,199
Speaker 1: I'm thinking about what's the greens, like the sauces and

11
00:00:45,080 --> 00:00:49,160
Speaker 1: pesto and soverda. This could be similar in a way.

12
00:00:49,320 --> 00:00:52,120
Speaker 1: You mean, yeah, sure, So we're going to bring in

13
00:00:52,760 --> 00:00:56,560
Speaker 1: Danielle of Amiga Amrian. That's the place here, a mex

14
00:00:56,640 --> 00:01:02,640
Speaker 1: Italian restaurant, a mega. Yes. It's a great story of

15
00:01:03,000 --> 00:01:05,440
Speaker 1: two people actually that were working in different restaurants, two

16
00:01:05,440 --> 00:01:07,800
Speaker 1: people coming together, different cultures, blending their cultures for a

17
00:01:07,840 --> 00:01:11,560
Speaker 1: restaurant of their own. And Danielle duran Zeca it's with

18
00:01:11,640 --> 00:01:15,000
Speaker 1: us now. Danielle, good morning, good morning, how are you

19
00:01:15,800 --> 00:01:18,720
Speaker 1: super good? Thanks for coming on, Congratulations on all of

20
00:01:18,760 --> 00:01:20,400
Speaker 1: the buzz about your restaurant.

21
00:01:21,040 --> 00:01:24,840
Speaker 2: Thank you so much. It's definitely been a journey.

22
00:01:25,000 --> 00:01:28,880
Speaker 1: So you and your husband decided to do this together, Yes,

23
00:01:28,920 --> 00:01:32,800
Speaker 1: we did, and you worked in different restaurants here in La.

24
00:01:33,840 --> 00:01:37,560
Speaker 2: Yes. Well, we originally met in New York City and

25
00:01:37,720 --> 00:01:40,240
Speaker 2: he was the one that offered me my first chef

26
00:01:40,360 --> 00:01:46,520
Speaker 2: position in an Italian restaurant where Nona had to come

27
00:01:46,520 --> 00:01:51,640
Speaker 2: from Italy and teaching me how to make costa no no.

28
00:01:51,920 --> 00:01:52,800
Speaker 2: I love that though.

29
00:01:52,800 --> 00:01:53,559
Speaker 1: That's really cool.

30
00:01:54,360 --> 00:01:57,640
Speaker 2: And so when it came time to moving to LA,

31
00:01:57,760 --> 00:02:02,960
Speaker 2: that's where I'm from, So it was me kind of

32
00:02:02,960 --> 00:02:09,160
Speaker 2: finding my cuisine as a chef, like what made me different?

33
00:02:09,280 --> 00:02:12,160
Speaker 2: You know. I loved making French food and that was

34
00:02:12,200 --> 00:02:15,920
Speaker 2: what I was classically trained in. And I loved learning

35
00:02:15,960 --> 00:02:18,920
Speaker 2: from Nona and making Italian food and that's where my

36
00:02:19,080 --> 00:02:21,800
Speaker 2: passion was. But I was still having a disconnect. So

37
00:02:21,880 --> 00:02:24,520
Speaker 2: it wasn't until I came to LA and was back

38
00:02:24,560 --> 00:02:27,360
Speaker 2: in my roots and kind of just honed in on

39
00:02:27,480 --> 00:02:30,520
Speaker 2: me being Mexican and it was, you know, just like

40
00:02:30,560 --> 00:02:34,280
Speaker 2: an aha moment of I learned all these recipes from

41
00:02:34,280 --> 00:02:38,920
Speaker 2: mya Boila, and it was it was her voice inside

42
00:02:38,919 --> 00:02:41,359
Speaker 2: my head when I would cook so when it came

43
00:02:41,440 --> 00:02:43,960
Speaker 2: time to okay, we want a restaurant, what does that

44
00:02:44,000 --> 00:02:48,560
Speaker 2: mean to us? Mex Italian just kind of clicked.

45
00:02:49,000 --> 00:02:52,640
Speaker 1: So these two families cultures of food come together to

46
00:02:52,720 --> 00:02:57,360
Speaker 1: create a unique menu called the Mexicalian Menu out Amiga Amore.

47
00:02:57,520 --> 00:03:00,840
Speaker 1: Now this is on York between fifty some fifty seventh

48
00:03:00,880 --> 00:03:03,239
Speaker 1: in Highland Park. If you're listening, you want to jotted

49
00:03:03,280 --> 00:03:06,440
Speaker 1: towns in Highland Park, but can you are? There are

50
00:03:06,520 --> 00:03:10,880
Speaker 1: some of the fundamentals and the foundation of ingredients similar

51
00:03:10,919 --> 00:03:14,160
Speaker 1: between the two culture's foods one hundred percent.

52
00:03:14,840 --> 00:03:17,760
Speaker 2: So once we kind of checked this dive into this

53
00:03:18,560 --> 00:03:22,640
Speaker 2: idea of ours five years ago, there were so many connections,

54
00:03:22,680 --> 00:03:26,240
Speaker 2: and through our travels to Mexico and to Italy, it

55
00:03:26,320 --> 00:03:30,720
Speaker 2: was just finding more and more similarities. Like the tomato

56
00:03:31,080 --> 00:03:36,720
Speaker 2: is based in both cultures, very highly cheese is there's

57
00:03:36,760 --> 00:03:40,160
Speaker 2: a cheese called you know, Ricotha and there's one in

58
00:03:40,200 --> 00:03:45,400
Speaker 2: Mexico called Recaiston, which are ninety nine percent like so

59
00:03:45,680 --> 00:03:49,840
Speaker 2: similar and their texture and their taste, so so many

60
00:03:49,880 --> 00:03:52,040
Speaker 2: things that we were finding along the way that were

61
00:03:52,080 --> 00:03:52,960
Speaker 2: just so similar.

62
00:03:53,720 --> 00:03:55,640
Speaker 1: I love it. Amiga Mourra is the name of the

63
00:03:55,640 --> 00:03:58,119
Speaker 1: restaurant Amga mora. You can look that up. Check it out,

64
00:03:59,080 --> 00:04:02,040
Speaker 1: blending those two flavors together. All hometown us are right here.

65
00:04:02,120 --> 00:04:04,520
Speaker 1: Dan All and her husband Alessandra have the spot and

66
00:04:04,560 --> 00:04:07,040
Speaker 1: they're doing it. Thank you very much for coming on. Congratulations.

67
00:04:07,120 --> 00:04:15,280
Speaker 1: Sounds amazing. Yeah, this to it. I will okay, bye bye.

68
00:04:16,240 --> 00:04:19,680
Speaker 1: They have a chili reno Mennicotta. I was looking at

69
00:04:19,720 --> 00:04:24,719
Speaker 1: hot e lote revioli. Oh my gosh, so makes sense

70
00:04:27,680 --> 00:04:30,599
Speaker 1: of torriso and clams with thick slabs of toast. That

71
00:04:30,640 --> 00:04:35,160
Speaker 1: looks that sounds like it's meant to be. All right.

72
00:04:35,160 --> 00:04:36,760
Speaker 1: So I don't know what you're doing in a minute,

73
00:04:36,839 --> 00:04:39,000
Speaker 1: but if you want Taylor Swift tickets, you should be calling.

74
00:04:39,279 --> 00:04:39,599
Speaker 1: Hang on