WEBVTT - Salsa: NOT THE DANCE

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<v Speaker 1>Welcome to Stuff you should know, a production of iHeartRadio. Hey,

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<v Speaker 1>and welcome to the Salsa Cast. This is josh On

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<v Speaker 1>Chuck on tomato, He's onion. Jerry's the chili here and

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<v Speaker 1>you put us together, Chop us up, put us in

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<v Speaker 1>a blender, squish us under your armpit, let us drip

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<v Speaker 1>down the side of your chest, indo a bowl. Then

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<v Speaker 1>you've got stuff you should know.

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<v Speaker 2>Just two guys trying to recapture the.

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<v Speaker 1>Match that's that's been irretrievably lost forever.

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<v Speaker 2>Anyway, Salsa, right, Yeah, people like to say salsa.

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<v Speaker 1>I'm glad somebody said that to get it out of

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<v Speaker 1>the way. I feel like we would have gotten in

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<v Speaker 1>trouble had we not actually said it.

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<v Speaker 2>Yeah, now we can just move on.

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<v Speaker 1>Yeah, let's move on because salsa, of course, what we're

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<v Speaker 1>talking about is the stuff that comes in and jar

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<v Speaker 1>at the grocery store that's loaded with high freakdase corn

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<v Speaker 1>syrup that you put on to tortillas and shovel in

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<v Speaker 1>your mouth, and just as Mexicans have done for thousands

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<v Speaker 1>of years.

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<v Speaker 2>Yes, not always, if there's plenty out there that aren't

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<v Speaker 2>loaded with highproot dust cornsrup, but you know a lot

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<v Speaker 2>of the big jarred stuff that you find in a

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<v Speaker 2>little silver caddy right beside the chips. Yes, a lot

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<v Speaker 2>of that stuff is so.

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<v Speaker 1>Yeah, a lot of the stuff in the jark has

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<v Speaker 1>gotten good in recent years. And you can actually thank

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<v Speaker 1>the the I don't want to say cheap stuff, the

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<v Speaker 1>more generic super American versions, yes, for laying the groundwork

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<v Speaker 1>for those better versions to come.

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<v Speaker 2>Sure, but what we're doing is just talking about that

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<v Speaker 2>that thing that you dip your chip in, that that

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<v Speaker 2>we love, that had a that's still very popular, but

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<v Speaker 2>that got very, very famous in the late eighties and

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<v Speaker 2>nineties as sort of America's new favorite condiment, out selling

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<v Speaker 2>Ketchup very famously in nineteen ninety one.

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<v Speaker 1>And then it overtook cats Up in nineteen ninety six.

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<v Speaker 2>That's right, and we're gonna talk all about salsa. This

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<v Speaker 2>is a Dave Ruse joint, and Dave helped us out

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<v Speaker 2>with this, and he found somebody I don't even know

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<v Speaker 2>who this was. He just describes him as a Mexican

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<v Speaker 2>college student who said, watch watching someone shovel salsa with

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<v Speaker 2>a tortilla chip is strange to Mexicans, Like how an

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<v Speaker 2>American would feel watching someone drink salad dressing out of

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<v Speaker 2>a bottle. I do take issue a little bit. I

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<v Speaker 2>get the point, but I think that would be an

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<v Speaker 2>appropriate thing to say if we were just eating it

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<v Speaker 2>out of the jar, like shoveling it like directly like

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<v Speaker 2>a drink into our mouth. You know what I mean?

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<v Speaker 1>I do. But the point this guy's making, and I

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<v Speaker 1>was being a troll earlier when I was saying that

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<v Speaker 1>it was authentic just like Mexicans, do you eating salsa

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<v Speaker 1>with chips is thoroughly American? Yeah, And if you go

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<v Speaker 1>to Mexico, they don't serve chips in salsa, because maybe

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<v Speaker 1>a better analogy you would be like if you went

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<v Speaker 1>to Mexico and they served well chips and ketchup. Okay,

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<v Speaker 1>how about that. That's a very direct analogy.

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<v Speaker 2>Although I will say I have been to some super great,

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<v Speaker 2>authentic places in Mexico City that would give you the

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<v Speaker 2>house specialty salsa with the large handmade tostadas and you

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<v Speaker 2>know they're handmade because they're all they're weird, irregularly shaped,

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<v Speaker 2>and you know they put like five or six of

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<v Speaker 2>those in a big wooden bowl and you can kind

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<v Speaker 2>of break those apart and eat them with your salsa.

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<v Speaker 2>I've seen that plenty of times.

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<v Speaker 1>Yes, had you looked around at that restaurant in Mexico City,

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<v Speaker 1>you would have noticed that you were the only one

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<v Speaker 1>who was served that, and it was because you were

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<v Speaker 1>wearing your American flag tank top.

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<v Speaker 2>Not true, my friend, it's on the menu.

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<v Speaker 1>Mexico City is pretty great.

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<v Speaker 2>Huh, it's the best.

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<v Speaker 1>I think we talked about it recently, right.

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<v Speaker 2>Yeah, we talked about it when I got home, and

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<v Speaker 2>then since I went on that trip, you went on

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<v Speaker 2>a trip, and you had already been there before anyway,

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<v Speaker 2>But yeah, we got to you know, Reminisce a bit together.

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<v Speaker 1>I remember it was the brutalism episode that we talked

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<v Speaker 1>about my trip too. Yeah, probably that was great anyway. Yes,

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<v Speaker 1>Mexico City's wonderful. If you can make it down there

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<v Speaker 1>or over there up there, you should.

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<v Speaker 2>But should we talk about the origins of salsa?

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<v Speaker 1>Yeah, because again, let's just spell this out. Salsa in

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<v Speaker 1>Mexico is a condiment.

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<v Speaker 2>Okay, Okay, I think that's pretty clear.

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<v Speaker 1>I just wanted to make sure. Yes, let's go on

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<v Speaker 1>to the origins.

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<v Speaker 2>That is the stuff you should know.

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<v Speaker 1>Way though, we overstating something five times.

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<v Speaker 2>Just to get out the hammer, beat people over the

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<v Speaker 2>head with it.

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<v Speaker 1>I feel like that's the josh from stuff you shoul

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<v Speaker 1>in no way at least Well.

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<v Speaker 2>People are busy when they're listening, so you never know.

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<v Speaker 2>It might take that third or fourth mention. They'd be like, Wow,

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<v Speaker 2>I was washing dishes and I didn't even hear until

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<v Speaker 2>that last one.

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<v Speaker 1>Thanks Chuck. That's very supportive of you. I was thinking,

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<v Speaker 1>you know something we could do, yeah, is if we

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<v Speaker 1>wanted to make sure that somebody got the point we're

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<v Speaker 1>trying to make, to make sure they're paying attention, we

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<v Speaker 1>could just say something like beep right, and then insert

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<v Speaker 1>the fact that we're trying to get across so they'll

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<v Speaker 1>really pay attention.

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<v Speaker 2>Yeah, that's a good point. So if you want to

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<v Speaker 2>go back to the origins of salsa, you would have

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<v Speaker 2>to go back thousands of years in meso America, because

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<v Speaker 2>in Central and South America they really loved to grow

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<v Speaker 2>chilies and tomatoes, and you put chilies and tomatoes together,

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<v Speaker 2>you're gonna have some kind of a salsa.

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<v Speaker 1>Yeah. I mean, that's essentially the basic ingredients for salca.

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<v Speaker 1>You could make those. You can make a salsa with

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<v Speaker 1>just those two things.

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<v Speaker 2>Really could, and people do.

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<v Speaker 1>Some people do, Yeah, although over the years people have

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<v Speaker 1>added to it more and more. But yeah, as far

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<v Speaker 1>back as about nine ten thousand years ago, people were

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<v Speaker 1>making something similar to salsa like we would recognize it

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<v Speaker 1>as salsa today, and it just kept getting more and

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<v Speaker 1>more and more advanced and more expansive. Right at a

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<v Speaker 1>few thousand years of tinkering, something's going to get a

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<v Speaker 1>little more advanced, and sauce is no different.

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<v Speaker 2>Yeah, for sure. The first person that we found that

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<v Speaker 2>has kind of written about this was a Franciscan priest

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<v Speaker 2>named Bernardino D. Sagan. I have no idea how to

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<v Speaker 2>pronounce it. Sahagan, Sahagan s a h g u n.

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<v Speaker 2>There was a record He wrote a lot about the

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<v Speaker 2>Aztec culture, and specifically in his Florentine codex, wrote about

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<v Speaker 2>a sauce in a food market, or different kinds of

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<v Speaker 2>sauces in a food market. To Nochi Slane, it's probably

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<v Speaker 2>not right either, but I'll just read through some of

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<v Speaker 2>this as a quote. Hot sauces, sauces with juices, shredded food,

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<v Speaker 2>with chili, with squash, seeds, with tomatoes, with smoked chili

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<v Speaker 2>with hot chili, with yellow chili with mild red chili sauce,

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<v Speaker 2>yellow chili sauce, hot chili sauce, bird excrement sauce, sauce

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<v Speaker 2>of smoked chili, heated sauces, bean sauce, toasted beans, cooked beans,

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<v Speaker 2>mushroom sauce. You get the idea O going. You have

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<v Speaker 2>to find Oh, okay, why not sauce of small squash,

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<v Speaker 2>sauce of large tomatoes, sauce of ordinary tomatoes, sauce of

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<v Speaker 2>various kinds of sour herbs, avocado sauce, end quote.

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<v Speaker 1>Shrimp creole, shrimp gumbo.

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<v Speaker 2>That's exact sandwich what I was thinking.

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<v Speaker 1>That's about that.

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<v Speaker 2>Yeah, so he's talking about sausa there.

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<v Speaker 1>Yeah, yeah, very clearly. And again this stuff had been

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<v Speaker 1>around for thousands of years, and they were just selling

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<v Speaker 1>it like it was nothing. Because it was nothing because

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<v Speaker 1>in Mexico, salsa is a condiment.

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<v Speaker 2>That's right, traditionally prepared in the Aztecs. And still you'll

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<v Speaker 2>see these today, and in fact, I have one in

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<v Speaker 2>my kitchen. I think you do too, right.

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<v Speaker 1>Yeah, I also have a masa maker that you got

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<v Speaker 1>me as well.

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<v Speaker 2>Oh that's right. A moca heete is a lava rock

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<v Speaker 2>mortar and pestle. They're very very heavy. If you get

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<v Speaker 2>like a real deal one. I can recommend this as

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<v Speaker 2>a gift like a housewarming gift to someone, apartment warming gift,

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<v Speaker 2>Like you can spend like fifty to seventy bucks on

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<v Speaker 2>like a really really nice, heavy duty, real deal mocha hete.

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<v Speaker 2>And it's a great gift for someone because when you

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<v Speaker 2>pull this thing out at a dinner party and you're

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<v Speaker 2>grinding the either salsa together table side or if you're

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<v Speaker 2>making some guacamole table side, it's a really kind of fancy,

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<v Speaker 2>fun thing to do. Not fancy but fun.

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<v Speaker 1>It really warms whatever structure you're trying to warm.

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<v Speaker 2>Agreed.

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<v Speaker 1>So the chili so tomato, we need to make sure

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<v Speaker 1>everybody knows that tomato is indigenous to Mesoamerica, right, I

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<v Speaker 1>think you kind of intimato that earlier.

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<v Speaker 2>Correct.

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<v Speaker 1>Same with Chili's and when the Colombian exchange began. Specifically,

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<v Speaker 1>when Christopher Columbus tried Chili's for the first time, he

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<v Speaker 1>compared them to black pepper because that was probably the

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<v Speaker 1>spiciest thing you'd ever tasted in his life, and in Spanish,

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<v Speaker 1>you call that pimento, And so that's why in English

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<v Speaker 1>we call chili's peppers. But really chili is a noatla word.

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<v Speaker 1>I think cheese chili. Yeah, and then they switched the

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<v Speaker 1>eye to an e and here we go. Yeah.

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<v Speaker 2>I mean, I've never heard the word pepper said by

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<v Speaker 2>people from Mexico. Maybe they do, but I've always just

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<v Speaker 2>heard them called chilies. Sure, because you know, Christopher Columbus

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<v Speaker 2>got it wrong, got it other thing wrong.

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<v Speaker 1>That's crazy. Who'd have thought.

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<v Speaker 2>The word sasa was already a word in Spanish. It

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<v Speaker 2>was a generic word for sauce. And I think it

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<v Speaker 2>was a Spanish priest in a dictionary published in fifteen

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<v Speaker 2>seventy one that actually put that in the dictionary in

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<v Speaker 2>Aztec style tomade a chili condiment listed as sasa in

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<v Speaker 2>that sixteenth century dictionary.

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<v Speaker 1>Case closed. I think that's taking a break time if

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<v Speaker 1>you ask.

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<v Speaker 2>Me, oh, sure, let's do it.

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<v Speaker 1>You want to it?

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<v Speaker 3>Okay.

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<v Speaker 1>So it's not like salsa was an immediate hit over

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<v Speaker 1>in Europe. First of all, Christopher Columbus had misdirected everybody,

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<v Speaker 1>and they thought it was basically like black pepper. The

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<v Speaker 1>chilis I should say were. But the bigger problem was

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<v Speaker 1>that people in Europe, and I swear we've talked about

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<v Speaker 1>this before, people in Europe initially thought tomatoes were a

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<v Speaker 1>deadly part of the night shade family. Yeah, you did

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<v Speaker 1>not want to eat a tomato. It was toxic, at

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<v Speaker 1>the very least potentially deadly combined with something that was

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<v Speaker 1>kind of like black pepper. Why would you ever want

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<v Speaker 1>to eat something like that? But slowly, but surely, about

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<v Speaker 1>almost seventeen hundreds, a guy named Antonio Latini became the

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<v Speaker 1>first person to write down a recipe for what you

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<v Speaker 1>would recognize as salsa, even though he called it Spanish

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<v Speaker 1>style tomato sauce.

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<v Speaker 2>Yeah, I guess he was Italian, and so they were

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<v Speaker 2>just liking it too, like regular tomato sauce.

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<v Speaker 1>Maybe, I think so, because the basis of it is

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<v Speaker 1>pretty much tomatoes, but it has everything else, like you

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<v Speaker 1>would want chili, peppers, onions, thyme, which is I guess

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<v Speaker 1>the traditional ingredient found outside of Mexico for salsa.

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<v Speaker 2>Yeah, but combining the hot chilies with the tomato, I

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<v Speaker 2>think you also threw in their salt, oil and vinegar.

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<v Speaker 2>And at the very end of this recipe, little gross

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<v Speaker 2>that says it is a very tasty sauce, both for

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<v Speaker 2>boiled dishes or anything else. Boiled dishes, boiled bacon.

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<v Speaker 1>Oh God, do you remember that Better Off Dead?

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<v Speaker 2>Uh? No, I don't remember that.

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<v Speaker 1>His mom boiled boiled the mom and a Jonky's X

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<v Speaker 1>mom boiled everything. And at one point she's serving bacon

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<v Speaker 1>and it's boiled in like this kind of weird light

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<v Speaker 1>green whitish colors. It's really good. Pot.

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<v Speaker 2>I remember her making a that was a weird part

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<v Speaker 2>of that movie that everything she made was strange.

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<v Speaker 1>French fries.

0:13:04.480 --> 0:13:08.040
<v Speaker 2>Yeah, that's good stuff. So the other way that the

0:13:08.240 --> 0:13:11.680
<v Speaker 2>Coleman Exchange worked, obviously, was things in Europe were introduced

0:13:11.720 --> 0:13:15.199
<v Speaker 2>to the New World and all of a sudden, things

0:13:15.240 --> 0:13:20.360
<v Speaker 2>like onion would come along or although they did have

0:13:20.400 --> 0:13:25.079
<v Speaker 2>wild onion is indigenous to North America, but garlic cilantro,

0:13:25.320 --> 0:13:28.880
<v Speaker 2>believe it or not, not indigenous to North America, coomen nuts,

0:13:29.520 --> 0:13:32.520
<v Speaker 2>all these kind of unique vegetable oils and animal fats

0:13:33.080 --> 0:13:36.080
<v Speaker 2>that comes Mexico's way, and they're like, oh, we know

0:13:36.320 --> 0:13:39.840
<v Speaker 2>just how to use this, so thank you for introducing

0:13:39.880 --> 0:13:40.240
<v Speaker 2>us to it.

0:13:41.040 --> 0:13:43.440
<v Speaker 1>Yeah, it was weird. If you look around the Internet,

0:13:43.480 --> 0:13:47.640
<v Speaker 1>you'll see that some people claim that animal fats and

0:13:47.720 --> 0:13:52.400
<v Speaker 1>vegetable oils are not indigenous to Mesoamerica. And of course

0:13:52.400 --> 0:13:55.640
<v Speaker 1>they are, because there's animals walking around that have fat,

0:13:55.840 --> 0:13:59.000
<v Speaker 1>and there's vegetables there that have fat. Yeah, but apparently

0:13:59.040 --> 0:14:01.600
<v Speaker 1>they did not make great use of this stuff, Like

0:14:01.640 --> 0:14:05.000
<v Speaker 1>they didn't use fats very often. They usually charred stuff

0:14:05.120 --> 0:14:09.760
<v Speaker 1>or grilled it or boiled it. They and then they

0:14:09.760 --> 0:14:13.640
<v Speaker 1>would add like salsa fat free salsa as like the

0:14:13.720 --> 0:14:16.800
<v Speaker 1>condiment to it. But yeah, I found that kind of

0:14:16.840 --> 0:14:19.280
<v Speaker 1>mind blowing because if you saw them, think about it,

0:14:19.280 --> 0:14:22.360
<v Speaker 1>there's a lot of Mexican food, like actual authentic Mexican

0:14:22.400 --> 0:14:24.880
<v Speaker 1>food that does isn't fatty at all. It's just kind

0:14:24.880 --> 0:14:28.520
<v Speaker 1>of charred with a sauce. Yeah, that has no fat too.

0:14:28.560 --> 0:14:30.920
<v Speaker 1>It's interesting. I just never thought about that.

0:14:31.040 --> 0:14:33.040
<v Speaker 2>Yeah, and you said a key thing there too, which

0:14:33.040 --> 0:14:35.760
<v Speaker 2>we should mention, which is fat free. That's one of

0:14:35.760 --> 0:14:38.560
<v Speaker 2>the reasons sausa became so big in the eighties and

0:14:38.640 --> 0:14:42.080
<v Speaker 2>nineties because that was during the golden age of everything

0:14:42.160 --> 0:14:44.840
<v Speaker 2>must be fat free. So salsa was like, you know,

0:14:44.920 --> 0:14:49.920
<v Speaker 2>it wasn't some some some fatty condiment. There were no

0:14:50.000 --> 0:14:53.800
<v Speaker 2>fatty condiments really or were there now that I'm thinking about.

0:14:53.560 --> 0:14:55.320
<v Speaker 1>It, chunky style, fatty continent?

0:14:56.440 --> 0:15:00.880
<v Speaker 2>Oh god, So now we're to talk about a couple

0:15:00.960 --> 0:15:05.120
<v Speaker 2>of other sauces and that sounds like something from like

0:15:05.160 --> 0:15:06.320
<v Speaker 2>a future movie or something.

0:15:08.280 --> 0:15:11.360
<v Speaker 1>Remember like the beer that just it's white, It's just

0:15:11.480 --> 0:15:13.400
<v Speaker 1>all white. Can it just says beer in like a

0:15:13.400 --> 0:15:14.240
<v Speaker 1>thick black font.

0:15:14.320 --> 0:15:16.280
<v Speaker 2>Oh yeah, they had that in La on my first

0:15:16.360 --> 0:15:17.080
<v Speaker 2>visit years ago.

0:15:17.760 --> 0:15:18.960
<v Speaker 1>Yeah, you got me a can of it?

0:15:19.200 --> 0:15:19.800
<v Speaker 2>Did I really?

0:15:20.680 --> 0:15:22.920
<v Speaker 1>Did I send you a can of it? Yeah? So

0:15:23.520 --> 0:15:25.480
<v Speaker 1>that's exactly what that label would look like.

0:15:25.640 --> 0:15:28.720
<v Speaker 2>You're exactly right. Generic. We're gonna talk about a couple

0:15:28.720 --> 0:15:31.000
<v Speaker 2>of things now that are close to salsa but not

0:15:32.360 --> 0:15:35.880
<v Speaker 2>and that is moley and hot sauce. We're not gonna

0:15:35.880 --> 0:15:37.520
<v Speaker 2>spend too much time on this because I think most

0:15:37.520 --> 0:15:40.640
<v Speaker 2>people kind of know the difference, but the line can

0:15:40.720 --> 0:15:43.640
<v Speaker 2>kind of be blurred. I would say the main difference

0:15:43.680 --> 0:15:50.240
<v Speaker 2>in Molay is that Molay is it's it's basically always puades.

0:15:50.680 --> 0:15:53.640
<v Speaker 2>It's not gonna be it's never gonna be chunky. Kind

0:15:53.640 --> 0:15:56.400
<v Speaker 2>of the same with hot sauce. But Molay also usually

0:15:56.440 --> 0:15:58.480
<v Speaker 2>has like I mean, if you got a good mole

0:15:58.680 --> 0:16:02.800
<v Speaker 2>going you're talking fifteen twenty up to thirty or more ingredients.

0:16:03.280 --> 0:16:04.760
<v Speaker 2>That's kind of what makes molay a mole.

0:16:05.960 --> 0:16:10.480
<v Speaker 1>Yeah, so you have a really sophisticated layered tastes with

0:16:10.640 --> 0:16:14.400
<v Speaker 1>molay that can be like, it can be tangy. It

0:16:14.400 --> 0:16:16.960
<v Speaker 1>can also be kind of like weirdly raisin a or

0:16:17.040 --> 0:16:21.480
<v Speaker 1>mushroomy or something like that. It's it's different. But as

0:16:21.520 --> 0:16:25.440
<v Speaker 1>far as a person walking around Mexico's concern, that'd be

0:16:25.600 --> 0:16:32.040
<v Speaker 1>like comparing ketchup to gravy. They're just different. Yes, they

0:16:32.080 --> 0:16:33.880
<v Speaker 1>both go on your food, but in different ways, in

0:16:33.920 --> 0:16:37.480
<v Speaker 1>different contexts and different amounts, And gravy is probably not

0:16:37.560 --> 0:16:39.920
<v Speaker 1>even a good example, but it's the best I can

0:16:39.960 --> 0:16:44.240
<v Speaker 1>come up with. But salsa means sauce, but molay is

0:16:44.400 --> 0:16:47.680
<v Speaker 1>sauce because, as everyone who's listened to this episode up

0:16:47.720 --> 0:16:51.520
<v Speaker 1>to this point knows, salsa is a condiment, not a sauce.

0:16:51.800 --> 0:16:54.800
<v Speaker 2>Yeah, so you would add it to the top of

0:16:54.840 --> 0:16:58.080
<v Speaker 2>a taco or a toastata, whereas the mole it would

0:16:58.120 --> 0:17:00.960
<v Speaker 2>be like you know, chicken moley. It typically has like

0:17:01.000 --> 0:17:03.920
<v Speaker 2>the chicken completely drenched in the sauce when it hits

0:17:03.920 --> 0:17:04.680
<v Speaker 2>the table.

0:17:05.280 --> 0:17:08.520
<v Speaker 1>Right like the very famous joke in Mexico you want

0:17:08.560 --> 0:17:11.520
<v Speaker 1>some chicken with that mole ad, But then they say

0:17:11.520 --> 0:17:17.520
<v Speaker 1>that in Spanish.

0:17:14.760 --> 0:17:16.800
<v Speaker 2>And the other thing is hot sauce. Of course, also

0:17:16.880 --> 0:17:20.600
<v Speaker 2>different hot sauce meant to be, although there were some

0:17:20.600 --> 0:17:24.239
<v Speaker 2>super hot sauces. Hot sauce is generally only hot and

0:17:24.280 --> 0:17:26.639
<v Speaker 2>meant to be, you know, dabbed on a few drops

0:17:26.680 --> 0:17:31.560
<v Speaker 2>at a time, and also not chunky, and also usually

0:17:31.640 --> 0:17:33.439
<v Speaker 2>has vinegar, which you're not going to find in a

0:17:33.440 --> 0:17:34.160
<v Speaker 2>lot of salsa.

0:17:35.040 --> 0:17:38.520
<v Speaker 1>No, not at all. And apparently hot sauce itself is

0:17:38.720 --> 0:17:42.720
<v Speaker 1>It traces itself back to Massachusetts the very beginning of

0:17:42.720 --> 0:17:47.199
<v Speaker 1>the nineteenth century. That was where it came from, but

0:17:47.280 --> 0:17:50.480
<v Speaker 1>it got pretty popular south of the border as well,

0:17:50.520 --> 0:17:53.760
<v Speaker 1>because it does involve chilies in some form or fashion.

0:17:54.000 --> 0:17:57.720
<v Speaker 1>Usually it's chili, vinegar and salt are the three ingredients. Yes,

0:17:58.920 --> 0:18:01.160
<v Speaker 1>and there's some good stuff out there, but yeah, it's

0:18:01.240 --> 0:18:04.679
<v Speaker 1>not really salsa, although as we'll see, is it chips

0:18:04.680 --> 0:18:05.119
<v Speaker 1>and salsa.

0:18:05.200 --> 0:18:07.040
<v Speaker 2>Time we're gonna have some.

0:18:08.359 --> 0:18:11.240
<v Speaker 1>I would love some. After researching all this, which, by

0:18:11.280 --> 0:18:13.840
<v Speaker 1>the way, hat tip to Dave big thanks for helping

0:18:13.880 --> 0:18:15.120
<v Speaker 1>us out with this one.

0:18:15.000 --> 0:18:17.600
<v Speaker 2>Big hat tip. Now I say we hold off on

0:18:17.600 --> 0:18:21.119
<v Speaker 2>the chips and salsa. That was surprising because we have

0:18:21.200 --> 0:18:23.520
<v Speaker 2>to go we have to I mean, chips and sauce

0:18:23.640 --> 0:18:25.200
<v Speaker 2>is an American thing, like he said, So we got

0:18:25.200 --> 0:18:27.359
<v Speaker 2>to go back to kind of when this hit the

0:18:27.359 --> 0:18:30.840
<v Speaker 2>States in a big way. And anyone who knows the

0:18:30.880 --> 0:18:33.399
<v Speaker 2>history of North America knows that a lot of the

0:18:33.480 --> 0:18:38.800
<v Speaker 2>United States used to be Mexican territory. Texas, Arizona, New Mexico, Utah,

0:18:38.840 --> 0:18:43.240
<v Speaker 2>and Nevada, California. A lot of Colorado was Mexico. But

0:18:43.400 --> 0:18:46.720
<v Speaker 2>once that was no longer Mexico, there were still a

0:18:46.720 --> 0:18:53.200
<v Speaker 2>lot of people living there, Mexican communities, Mexican culture, Mexican foods,

0:18:53.640 --> 0:18:56.600
<v Speaker 2>and so it should come as no surprise that Texas

0:18:56.600 --> 0:18:59.280
<v Speaker 2>and California and New Mexico and Arizona and places like

0:18:59.320 --> 0:19:02.760
<v Speaker 2>that have always had and still continue to have a

0:19:03.320 --> 0:19:08.080
<v Speaker 2>thriving Mexican food scene there. And this was true back

0:19:08.119 --> 0:19:11.399
<v Speaker 2>in the nineteen twenties and thirties when salsa kind of

0:19:11.440 --> 0:19:12.159
<v Speaker 2>came on the scene.

0:19:12.880 --> 0:19:17.720
<v Speaker 1>Yeah, and so the collision between often Anglo or other

0:19:17.800 --> 0:19:24.240
<v Speaker 1>kind of European settlers in this area colliding with former

0:19:24.359 --> 0:19:29.119
<v Speaker 1>Spanish settlers and indigenous people in the area. They kind

0:19:29.160 --> 0:19:31.200
<v Speaker 1>of came together to form like kind of a hybrid

0:19:31.800 --> 0:19:36.080
<v Speaker 1>between Mexican and what would be American cuisine. So things

0:19:36.160 --> 0:19:39.280
<v Speaker 1>like tex mex or Calimes or Southwest mex was born,

0:19:39.640 --> 0:19:44.000
<v Speaker 1>which is was originally at least authentic Mexican dishes, but

0:19:44.080 --> 0:19:46.480
<v Speaker 1>kind of toned down a little bit, made a little blander,

0:19:46.680 --> 0:19:48.760
<v Speaker 1>made a little more Yorkshire putting it, you know what

0:19:48.800 --> 0:19:49.120
<v Speaker 1>I mean?

0:19:50.680 --> 0:19:53.919
<v Speaker 2>Yeah, not as hot, made for the American palette. I

0:19:53.960 --> 0:19:56.600
<v Speaker 2>think Dave dug up this recipe from nineteen thirty four

0:19:56.640 --> 0:20:00.879
<v Speaker 2>in the La Times for chili salsa. The name of

0:20:00.880 --> 0:20:04.879
<v Speaker 2>the article was Delicacies from Mexico. And even though it

0:20:04.960 --> 0:20:07.240
<v Speaker 2>said in the article the salsa has used in many

0:20:07.280 --> 0:20:10.120
<v Speaker 2>Spanish dishes, I think it was just a time when

0:20:10.119 --> 0:20:14.080
<v Speaker 2>they were like Mexico Spain was the difference, right when

0:20:14.119 --> 0:20:17.400
<v Speaker 2>in back much there's a pretty big difference, including an

0:20:17.400 --> 0:20:18.360
<v Speaker 2>ocean in between them.

0:20:18.800 --> 0:20:22.840
<v Speaker 1>Yeah. And also the recipe included parsley and flour. Yeah,

0:20:23.160 --> 0:20:26.480
<v Speaker 1>you just don't see that in many salsa dishes, So

0:20:26.800 --> 0:20:29.560
<v Speaker 1>it was kind of text MESI for sure. I think

0:20:29.640 --> 0:20:34.240
<v Speaker 1>even before text mex really was a thing. But going

0:20:34.280 --> 0:20:36.600
<v Speaker 1>back to salsa and the idea that salsa, I think

0:20:36.640 --> 0:20:39.879
<v Speaker 1>I said, the good stuff in jars today was built

0:20:39.880 --> 0:20:42.600
<v Speaker 1>on the shoulders of the less good stuff of yesteryear.

0:20:43.320 --> 0:20:45.560
<v Speaker 1>You can kind of trace that. No shade also, by

0:20:45.560 --> 0:20:47.280
<v Speaker 1>the way, I hope I'm not coming off that way.

0:20:47.320 --> 0:20:50.440
<v Speaker 1>I'm not throwing shade at anybody like David Pace, who

0:20:50.520 --> 0:20:55.800
<v Speaker 1>innovated and really kind of introduced America to salsa, but

0:20:55.920 --> 0:21:00.000
<v Speaker 1>at the same time made it more palatable to his market.

0:21:00.119 --> 0:21:03.160
<v Speaker 1>He took salsa and took it from a condiment which

0:21:03.160 --> 0:21:05.439
<v Speaker 1>it is in Mexico and made it into kind of

0:21:05.480 --> 0:21:08.520
<v Speaker 1>like a snack or an appetizer. So a dip, I

0:21:08.560 --> 0:21:10.600
<v Speaker 1>guess is a better way to put it. Yeah.

0:21:10.760 --> 0:21:14.800
<v Speaker 2>David Paste was a Louisiana guy, born and raised. His

0:21:14.840 --> 0:21:17.840
<v Speaker 2>family was in the molasses business, bottling molasses, so he

0:21:17.840 --> 0:21:21.480
<v Speaker 2>had a background and bottling and jarring a food product.

0:21:22.200 --> 0:21:24.880
<v Speaker 2>Went to World War Two, settled down in San Antonio,

0:21:24.920 --> 0:21:29.480
<v Speaker 2>Texas eventually where the Mexican food scene is, and was

0:21:29.560 --> 0:21:32.720
<v Speaker 2>in his robust You've been there, right, You've talked about

0:21:32.720 --> 0:21:34.640
<v Speaker 2>the food there with me, I believe privately.

0:21:35.480 --> 0:21:37.119
<v Speaker 1>Yeah, oh yeah, definitely, it's good stuff.

0:21:37.280 --> 0:21:41.000
<v Speaker 2>Never been there, I gotta do it. But he loved

0:21:41.000 --> 0:21:44.119
<v Speaker 2>that chili salsa that he would get locally at different

0:21:44.160 --> 0:21:48.600
<v Speaker 2>Mexican restaurants, and he, like you said, he settled down

0:21:48.600 --> 0:21:53.160
<v Speaker 2>the taste a little bit made of his own, his

0:21:53.200 --> 0:21:58.720
<v Speaker 2>own variety called paste pecante. Pecante is an adjective meaning

0:21:58.760 --> 0:22:01.320
<v Speaker 2>spicy or pungent. If you notice, if you look at

0:22:01.320 --> 0:22:03.720
<v Speaker 2>the jar, it didn't say sauce on there, Nope, it

0:22:03.760 --> 0:22:08.520
<v Speaker 2>says pecante sauce. And the tomato was the star that

0:22:08.600 --> 0:22:11.040
<v Speaker 2>Chile took a little bit of the back seat, and

0:22:11.119 --> 0:22:13.280
<v Speaker 2>he had a goal to be what he said was

0:22:13.320 --> 0:22:17.119
<v Speaker 2>the hinds of salsa. And although he did well, it

0:22:17.119 --> 0:22:20.760
<v Speaker 2>would be his son in law, Kit Goldsbury, who would

0:22:20.760 --> 0:22:24.240
<v Speaker 2>really kind of kick that brand to the next level.

0:22:25.359 --> 0:22:27.679
<v Speaker 1>Yeah, I mean think that's pretty ambitious. I want to

0:22:27.680 --> 0:22:30.760
<v Speaker 1>be the hinds of salsa. And it actually turned out

0:22:30.800 --> 0:22:34.080
<v Speaker 1>that way, but just yeah, not under his watch. He

0:22:34.160 --> 0:22:38.320
<v Speaker 1>retired and Kit took over, think about the late seventies,

0:22:38.359 --> 0:22:41.400
<v Speaker 1>sometime in the seventies, and at that same time there

0:22:41.480 --> 0:22:45.560
<v Speaker 1>was a health craze going through America that translated, like

0:22:45.640 --> 0:22:49.080
<v Speaker 1>I think you said earlier by the eighties into everything

0:22:49.119 --> 0:22:52.439
<v Speaker 1>has to be fat free yea, And salsa again is

0:22:52.520 --> 0:22:56.320
<v Speaker 1>basically by definition fat free. So it was ready made

0:22:56.320 --> 0:22:58.960
<v Speaker 1>to step up and kind of take the spotlight. And

0:22:59.359 --> 0:23:02.199
<v Speaker 1>the Pace was very lucky that Kit Goldsberry was in

0:23:02.280 --> 0:23:05.800
<v Speaker 1>charge because he, I guess knew a great opportunity. We

0:23:05.840 --> 0:23:09.880
<v Speaker 1>saw it and just pushed Pace into the mainstream through

0:23:10.000 --> 0:23:16.359
<v Speaker 1>a really clever, earwormy kind of advertising campaign that people

0:23:16.400 --> 0:23:18.920
<v Speaker 1>still say today. You make me say it sometimes when

0:23:18.920 --> 0:23:22.240
<v Speaker 1>you say New York City, I mean you stopped and

0:23:22.359 --> 0:23:24.720
<v Speaker 1>been like you're not gonna say it. And that's from

0:23:24.840 --> 0:23:27.240
<v Speaker 1>like the like nineteen eighty nine was when that first

0:23:27.280 --> 0:23:28.040
<v Speaker 1>ad came out.

0:23:28.560 --> 0:23:30.920
<v Speaker 2>Yeah, that's right, And in nineteen ninety three we got

0:23:30.960 --> 0:23:35.840
<v Speaker 2>the famous line, get a rope. You go look this

0:23:35.880 --> 0:23:38.399
<v Speaker 2>thing up on YouTube. This ad ran for ten years

0:23:38.400 --> 0:23:41.320
<v Speaker 2>from ninety three to two thousand and three. When they

0:23:41.400 --> 0:23:46.160
<v Speaker 2>are one of the Camp Cowboy camp guys is chastising

0:23:46.160 --> 0:23:50.520
<v Speaker 2>Cookie the cook because he's using salsa from New York

0:23:50.560 --> 0:23:54.159
<v Speaker 2>City and they all go New York City and an

0:23:54.200 --> 0:23:58.480
<v Speaker 2>actor named Ralph Bonzo bear Stedman uttered those famous three

0:23:58.520 --> 0:24:02.200
<v Speaker 2>words get a rope even though Dave, did you notice

0:24:02.240 --> 0:24:06.200
<v Speaker 2>he put get the rope in here? I did get

0:24:06.200 --> 0:24:07.520
<v Speaker 2>the rope. I got so mad at Dave.

0:24:08.680 --> 0:24:09.879
<v Speaker 1>Did you send him an email.

0:24:10.240 --> 0:24:12.840
<v Speaker 2>No, but he's listening, So I just wanted to tell

0:24:12.880 --> 0:24:17.240
<v Speaker 2>him this way geez. But yeah, Ralph Bonzobar Steedman was

0:24:17.480 --> 0:24:19.320
<v Speaker 2>just want to shout him out because it's an iconic

0:24:19.320 --> 0:24:21.440
<v Speaker 2>commercial mine that's kind of up there with where's the beef?

0:24:22.119 --> 0:24:25.600
<v Speaker 2>And he's a guy, here's a beef? Oh she passed

0:24:25.600 --> 0:24:27.080
<v Speaker 2>away to no.

0:24:27.359 --> 0:24:33.840
<v Speaker 1>Instead of where's the beef? Well, abe, where's the beef?

0:24:33.960 --> 0:24:34.800
<v Speaker 2>Where's a beef?

0:24:35.080 --> 0:24:35.480
<v Speaker 1>Quote?

0:24:36.359 --> 0:24:39.480
<v Speaker 2>I love it, Sorry, Dave, but Ralph was from the

0:24:39.480 --> 0:24:41.880
<v Speaker 2>Pacific Northwest, seemed like a really good guy, did lots

0:24:41.880 --> 0:24:45.120
<v Speaker 2>of local acting and voice acting, and he passed away

0:24:45.119 --> 0:24:48.960
<v Speaker 2>in twenty fourteen and left a very sweet family behind.

0:24:49.000 --> 0:24:50.800
<v Speaker 2>So big shout out to Bonzo Bear.

0:24:51.520 --> 0:24:54.720
<v Speaker 1>So yeah, So this this ad campaign New York City,

0:24:55.520 --> 0:24:58.240
<v Speaker 1>it just it came at a perfect time. The product

0:24:58.280 --> 0:25:01.080
<v Speaker 1>was perfect. Not only were people trying to get more

0:25:01.320 --> 0:25:05.080
<v Speaker 1>fat free and salsa was a great, great alternative to

0:25:05.160 --> 0:25:10.560
<v Speaker 1>everything else like ketchup and stuff. People were also like

0:25:10.640 --> 0:25:16.399
<v Speaker 1>trying new tastes, exotic ethnic tastes like Mexican salsa. Chunky

0:25:16.480 --> 0:25:21.919
<v Speaker 1>style was just really you were really sophisticated if you

0:25:22.080 --> 0:25:24.159
<v Speaker 1>ate salta not ketchup. At a time in like the

0:25:24.240 --> 0:25:28.440
<v Speaker 1>late eighties, so it really it just everything just came

0:25:28.480 --> 0:25:31.080
<v Speaker 1>together and so all of a sudden, America just falls

0:25:31.080 --> 0:25:34.480
<v Speaker 1>in love with salsa and still today. Like even in hindsight,

0:25:34.560 --> 0:25:38.959
<v Speaker 1>I know this sounds kind of unnecessarily hysterical, but I

0:25:39.000 --> 0:25:43.400
<v Speaker 1>can't believe that salsa ever outsold ketchup. It's mind boggling

0:25:43.440 --> 0:25:46.879
<v Speaker 1>to me, like that it was that popular, and it

0:25:47.000 --> 0:25:49.240
<v Speaker 1>stayed pretty popular, and like I was saying, it just

0:25:49.280 --> 0:25:51.320
<v Speaker 1>kept getting better and better and better to wear. The

0:25:51.320 --> 0:25:53.160
<v Speaker 1>stuff that you buy in jars at the grocery store

0:25:53.160 --> 0:25:55.800
<v Speaker 1>today is often pretty good, really good.

0:25:56.640 --> 0:26:00.600
<v Speaker 2>Yeah, And chances are your local grocery store even have

0:26:00.760 --> 0:26:03.359
<v Speaker 2>like a like a housemade version that they sell in

0:26:03.359 --> 0:26:06.800
<v Speaker 2>in like the little plastic containers. It has a you know,

0:26:06.840 --> 0:26:08.840
<v Speaker 2>a cell by date on it, that kind of thing.

0:26:09.160 --> 0:26:11.840
<v Speaker 2>Sure you usually see of those. My favorites are the

0:26:12.640 --> 0:26:17.440
<v Speaker 2>well we'll save that, but again, chips and sauces is

0:26:17.480 --> 0:26:21.720
<v Speaker 2>a pretty American thing. They do have the toastata in Mexico,

0:26:21.800 --> 0:26:24.600
<v Speaker 2>but a toastata is used to sort of like an

0:26:24.640 --> 0:26:26.679
<v Speaker 2>open face taco to put stuff on top of and

0:26:26.680 --> 0:26:29.600
<v Speaker 2>then you'll put your sauce on top of that. But

0:26:29.680 --> 0:26:32.320
<v Speaker 2>we do have a few competing origin stories for the

0:26:32.359 --> 0:26:36.880
<v Speaker 2>origin of tortilla chips, which is pretty fun, I think.

0:26:37.600 --> 0:26:39.879
<v Speaker 1>Yeah. As told in the Stuff You Should Know Book,

0:26:39.920 --> 0:26:45.159
<v Speaker 1>The Incomplete Compendium, we talk about the invention of Fredo's,

0:26:45.240 --> 0:26:49.840
<v Speaker 1>specifically by a guy named Elmer Doolan. Wonder where or

0:26:50.320 --> 0:26:54.240
<v Speaker 1>remember when we talked about freedo feet get Friedo smell

0:26:54.280 --> 0:26:57.160
<v Speaker 1>on their feet? That chapter features an illustration of Momo

0:26:57.240 --> 0:26:58.320
<v Speaker 1>wearing a long haircut.

0:26:58.680 --> 0:27:00.520
<v Speaker 2>That's right. If you don't ever book, you should get

0:27:00.560 --> 0:27:04.040
<v Speaker 2>it just to see Momo in there. It's a good

0:27:04.040 --> 0:27:04.919
<v Speaker 2>illustration too.

0:27:05.119 --> 0:27:07.120
<v Speaker 1>It is. It's great. And as a matter of fact,

0:27:07.119 --> 0:27:08.399
<v Speaker 1>we're not even going to tell you that story. You

0:27:08.400 --> 0:27:09.679
<v Speaker 1>have to go read it in the book.

0:27:10.000 --> 0:27:12.840
<v Speaker 2>That's Oh you want to do that? Yeah, all right,

0:27:13.000 --> 0:27:15.720
<v Speaker 2>you want to hear about Elmer Dulan. Go drop. You'll

0:27:15.720 --> 0:27:17.800
<v Speaker 2>probably get that thing for like six bucks. Now, go

0:27:17.840 --> 0:27:20.720
<v Speaker 2>to your library even yeah, get it for free. Go

0:27:20.840 --> 0:27:24.120
<v Speaker 2>crack a book. All right. Let's move on to story

0:27:24.200 --> 0:27:29.360
<v Speaker 2>number two, then, Josh Chick. That Rebecca Webb Caranza. She's

0:27:29.400 --> 0:27:32.400
<v Speaker 2>married to Anny Mario and they own the El Zarapa

0:27:32.440 --> 0:27:35.880
<v Speaker 2>Tortilla factory in La in the nineteen forties and they

0:27:35.920 --> 0:27:38.520
<v Speaker 2>made corn tortillas kind of straight up. But when they

0:27:38.560 --> 0:27:40.879
<v Speaker 2>had a misshape and tortillas that they couldn't you know,

0:27:40.880 --> 0:27:43.680
<v Speaker 2>that didn't look like the rest, they couldn't sell those,

0:27:43.760 --> 0:27:45.840
<v Speaker 2>or thought they couldn't, And they would cut them into

0:27:45.880 --> 0:27:48.159
<v Speaker 2>triangles and fry them up and sell them as torch chips.

0:27:48.720 --> 0:27:51.920
<v Speaker 2>And apparently it was a pretty big seller in the

0:27:52.000 --> 0:27:56.119
<v Speaker 2>nineteen forties and fifties regionally and then then eventually I

0:27:56.119 --> 0:27:57.360
<v Speaker 2>think nationwide even.

0:27:57.680 --> 0:28:01.040
<v Speaker 1>Yeah, I mean, imagine like you had tortilla chips that

0:28:01.080 --> 0:28:04.040
<v Speaker 1>you could buy in the forties. Of course you'd be

0:28:04.200 --> 0:28:07.200
<v Speaker 1>crazy for that. Like there wasn't a lot of competition

0:28:07.320 --> 0:28:09.000
<v Speaker 1>at the time, you know what I mean, snack wise.

0:28:09.400 --> 0:28:11.840
<v Speaker 2>Yeah, And I think this number three, though, is probably

0:28:11.840 --> 0:28:14.240
<v Speaker 2>the leading Canada though. Don't you think it's gotta be?

0:28:14.240 --> 0:28:17.920
<v Speaker 1>Because number one he predates everybody by a few decades exactly.

0:28:18.280 --> 0:28:20.720
<v Speaker 1>And number two he was known as the Corn King

0:28:20.760 --> 0:28:24.320
<v Speaker 1>of San Antonio. His name was jose Bartolome Martinez. He

0:28:24.359 --> 0:28:27.520
<v Speaker 1>looked like a well Hispanic Teddy.

0:28:27.640 --> 0:28:30.080
<v Speaker 2>Roosevelt, Okay, he kind of does.

0:28:30.240 --> 0:28:32.359
<v Speaker 1>And he was called the Corn King for nothing. He

0:28:32.520 --> 0:28:36.439
<v Speaker 1>set up the first industrial scale mill for grinding corn

0:28:36.840 --> 0:28:40.400
<v Speaker 1>in the United States, and he apparently had four different

0:28:40.400 --> 0:28:43.800
<v Speaker 1>mills around San Antonio at one point and was pumping

0:28:43.840 --> 0:28:48.760
<v Speaker 1>out sixty thousand pounds of tortilla chips a day all

0:28:48.800 --> 0:28:50.680
<v Speaker 1>the way back in the nineteen teens.

0:28:51.280 --> 0:28:51.920
<v Speaker 2>That's amazing.

0:28:52.200 --> 0:28:55.440
<v Speaker 1>He probably was the guy who created the tortilla chip.

0:28:56.040 --> 0:29:00.560
<v Speaker 2>Yeah, I think so. And you know, it's a possible

0:29:00.600 --> 0:29:02.920
<v Speaker 2>to find out, like, hey, what was the first restaurant

0:29:02.920 --> 0:29:05.520
<v Speaker 2>that started just throwing that stuff on the table kind

0:29:05.520 --> 0:29:08.320
<v Speaker 2>of for free, although it's not for freed usually anymore.

0:29:08.400 --> 0:29:10.480
<v Speaker 2>Usually you get like a you can get like the

0:29:10.560 --> 0:29:12.920
<v Speaker 2>chips with a trio of salsas and like a cheese

0:29:12.960 --> 0:29:16.360
<v Speaker 2>dip for you know, seven or eight bucks. But there

0:29:16.360 --> 0:29:18.680
<v Speaker 2>are probably still some places that, you know, maybe some

0:29:18.720 --> 0:29:20.360
<v Speaker 2>of the chains throw it on the table for free,

0:29:20.400 --> 0:29:22.800
<v Speaker 2>like like Olive Garden does with that bread and salad.

0:29:23.440 --> 0:29:25.440
<v Speaker 1>Yeah, a lot of people think that it's kind of

0:29:25.440 --> 0:29:29.320
<v Speaker 1>sacrilegious to start charging for it, even if you're upgrading

0:29:29.360 --> 0:29:34.120
<v Speaker 1>the salsa. It's just it's a tradition that should be honored.

0:29:34.360 --> 0:29:37.120
<v Speaker 1>And restaurants are like that actually costs us a lot

0:29:37.120 --> 0:29:39.080
<v Speaker 1>of money. Yeah, people say I care not.

0:29:39.960 --> 0:29:42.000
<v Speaker 2>I mean, even if you pay something, they're gonna keep

0:29:42.000 --> 0:29:44.360
<v Speaker 2>giving you basket refills of chips.

0:29:45.040 --> 0:29:49.080
<v Speaker 1>I guess it just feels off paying for chips and salsa.

0:29:49.400 --> 0:29:54.000
<v Speaker 1>I'm fine with paying for queso, paying for guacamole, yeah yeah.

0:29:54.040 --> 0:29:56.000
<v Speaker 1>And if they are like we have like a higher

0:29:56.200 --> 0:29:58.600
<v Speaker 1>end salsa that we're not going to give you for free,

0:29:58.800 --> 0:30:01.040
<v Speaker 1>paying for that, that's fine. But there should be some

0:30:01.160 --> 0:30:05.560
<v Speaker 1>basic level salsa with chips at a Mexican restaurant in

0:30:05.560 --> 0:30:09.120
<v Speaker 1>the United States that's complimentary, even work it into your

0:30:09.120 --> 0:30:12.760
<v Speaker 1>price structure, but don't charge for it. There's something just

0:30:12.960 --> 0:30:14.640
<v Speaker 1>off about it, I think.

0:30:14.840 --> 0:30:17.320
<v Speaker 2>So like a fancy saucea like made with gold schlager

0:30:17.360 --> 0:30:18.520
<v Speaker 2>that would cost.

0:30:19.120 --> 0:30:21.600
<v Speaker 1>Right, they set it on fire table.

0:30:21.320 --> 0:30:25.080
<v Speaker 2>Side, all right, to each their own.

0:30:25.400 --> 0:30:27.400
<v Speaker 1>Nice Okay, but one more thing before we move on.

0:30:27.920 --> 0:30:30.760
<v Speaker 1>You said it was impossible to trace where the first

0:30:30.800 --> 0:30:35.120
<v Speaker 1>restaurant that started serving chips and salsa came from, and

0:30:35.160 --> 0:30:38.240
<v Speaker 1>that seems to be true, but there was an historian

0:30:38.440 --> 0:30:44.600
<v Speaker 1>on Reddit there ask Historians Subreddit. Somebody asked, like, what

0:30:44.640 --> 0:30:47.160
<v Speaker 1>the first restaurant was that started serving chips and salsa,

0:30:47.520 --> 0:30:51.800
<v Speaker 1>and this historian dug up something kind of close. It's

0:30:51.840 --> 0:30:56.760
<v Speaker 1>potentially a chain called Machao or El Nido, the parent

0:30:57.120 --> 0:30:59.480
<v Speaker 1>They apparently were owned by the same person in Phoenix

0:31:00.080 --> 0:31:03.960
<v Speaker 1>that by the early to mid seventies was already serving

0:31:04.080 --> 0:31:08.120
<v Speaker 1>chips and then transferred over from hot sauce people used

0:31:08.120 --> 0:31:12.680
<v Speaker 1>to put hot sauce on their chips to salsa, serving

0:31:12.720 --> 0:31:16.280
<v Speaker 1>salsa with chips, so it's possible that was the first

0:31:16.360 --> 0:31:18.960
<v Speaker 1>restaurant to do it. But was even more interesting is

0:31:19.000 --> 0:31:22.400
<v Speaker 1>that apparently before then people put hot sauce on their chips,

0:31:22.600 --> 0:31:25.120
<v Speaker 1>much like that analogy I was talking about earlier, of

0:31:25.200 --> 0:31:28.600
<v Speaker 1>putting ketchup on your chips. It's not that far off.

0:31:30.240 --> 0:31:32.520
<v Speaker 2>I love that you said that was much more interesting

0:31:32.600 --> 0:31:35.440
<v Speaker 2>than the the reddit historian.

0:31:36.120 --> 0:31:38.920
<v Speaker 1>Well no, the Reddit historian found all that, so kudos

0:31:38.960 --> 0:31:39.320
<v Speaker 1>to them.

0:31:39.480 --> 0:31:42.760
<v Speaker 2>Yeah, yeah, I gotcha. All right, So let's should we

0:31:42.800 --> 0:31:45.000
<v Speaker 2>just go over a few sauces here, or should we

0:31:45.040 --> 0:31:45.840
<v Speaker 2>take a break and do that.

0:31:46.040 --> 0:31:47.480
<v Speaker 1>I think we should take a break and come back

0:31:47.520 --> 0:31:49.200
<v Speaker 1>and tell people how to make their own.

0:31:49.400 --> 0:31:51.000
<v Speaker 2>All right, we'll be right back and we're going to

0:31:51.200 --> 0:31:53.080
<v Speaker 2>tell you how to get that mocha hette out and

0:31:53.080 --> 0:32:26.400
<v Speaker 2>get busy right after this. All right, The first sausa

0:32:26.440 --> 0:32:29.800
<v Speaker 2>we should talk about is just the classic. It's my

0:32:29.880 --> 0:32:34.239
<v Speaker 2>favorite kind of sasa. Overall the Picota gayo. I love

0:32:34.320 --> 0:32:37.880
<v Speaker 2>a salsa that's almost nothing but chunks, which is basically

0:32:37.880 --> 0:32:39.000
<v Speaker 2>what picota guyo is.

0:32:39.400 --> 0:32:40.720
<v Speaker 1>Extremely fresh.

0:32:40.800 --> 0:32:44.360
<v Speaker 2>Yeah, not a lot of saucy tomato in there, even

0:32:44.600 --> 0:32:50.240
<v Speaker 2>just you know, diced up tomato, onion, chilis, cilantro, lime juice,

0:32:50.240 --> 0:32:52.200
<v Speaker 2>a little bit of salt, ban bang boom. I throw

0:32:52.200 --> 0:32:53.760
<v Speaker 2>a little black pepper on top. That's just me.

0:32:54.320 --> 0:32:57.760
<v Speaker 1>Oh, Christopher Columbus would be proud, you sure would.

0:32:57.880 --> 0:33:01.640
<v Speaker 2>He was, like, see, but I really love just a

0:33:01.640 --> 0:33:03.840
<v Speaker 2>good standard. I love a lot of kinds of sauces,

0:33:03.880 --> 0:33:08.080
<v Speaker 2>but I love a standard pikota geyo for especially, uh well,

0:33:08.120 --> 0:33:10.240
<v Speaker 2>for both for eating with chips and with just putting

0:33:10.240 --> 0:33:11.240
<v Speaker 2>on tacos and stuff.

0:33:11.760 --> 0:33:15.560
<v Speaker 1>You know something I learned from researching this episode. I

0:33:15.720 --> 0:33:18.160
<v Speaker 1>just had never occurred to me to ask, but pico

0:33:18.200 --> 0:33:21.080
<v Speaker 1>de gayo actually means bek of the rooster or rooster's beak.

0:33:21.960 --> 0:33:23.160
<v Speaker 1>Did you know that? Uh?

0:33:23.840 --> 0:33:25.479
<v Speaker 2>I didn't know that.

0:33:26.360 --> 0:33:28.920
<v Speaker 1>I always just thought it was meant gyo. It never

0:33:29.000 --> 0:33:31.400
<v Speaker 1>occurred to me because gyo, you know, that's like a

0:33:31.480 --> 0:33:34.000
<v Speaker 1>kind of beer and Guatemala and yeah, that's right.

0:33:33.920 --> 0:33:35.440
<v Speaker 2>All right, that's what I'm thinking of. Because it's got

0:33:35.440 --> 0:33:36.280
<v Speaker 2>a rooster on the bottle.

0:33:36.600 --> 0:33:40.080
<v Speaker 1>Yeah, so they called it Beka the rooster apparently because

0:33:40.200 --> 0:33:43.080
<v Speaker 1>people used to eat pico de gayo with their their

0:33:43.400 --> 0:33:46.360
<v Speaker 1>index finger, middle finger, and thumb. They would just scoop

0:33:46.400 --> 0:33:48.760
<v Speaker 1>it into their mouths like and that resembles kind of

0:33:48.760 --> 0:33:52.600
<v Speaker 1>a chicken or a rooster beak diving into that bowld

0:33:52.640 --> 0:33:57.680
<v Speaker 1>piko de gyo, infecting it with all manner of communicable

0:33:57.720 --> 0:34:01.440
<v Speaker 1>diseases for the next person to take too, which is

0:34:01.520 --> 0:34:04.720
<v Speaker 1>actually kind of a problem with the fresh salceas.

0:34:06.400 --> 0:34:11.200
<v Speaker 2>Yeah, I mean, you know, anytime it's a fresh, fresh

0:34:11.200 --> 0:34:13.600
<v Speaker 2>produce like that, there could be the danger of some

0:34:13.680 --> 0:34:16.960
<v Speaker 2>sort of salmonilla or something. But lime juice will kill

0:34:16.960 --> 0:34:20.720
<v Speaker 2>that away, you hope. Can we talk about Chipotle?

0:34:21.440 --> 0:34:24.120
<v Speaker 1>Well, real quick, have you had this salsa schnea peck?

0:34:25.239 --> 0:34:25.600
<v Speaker 2>I have not.

0:34:26.160 --> 0:34:28.920
<v Speaker 1>I haven't either, but it sounds good. It's basically picoda

0:34:28.960 --> 0:34:31.440
<v Speaker 1>gaya with some stuff swapped out with. The thing I

0:34:31.480 --> 0:34:34.880
<v Speaker 1>find most interesting is rather than lime juice, sour orange juice.

0:34:35.040 --> 0:34:38.279
<v Speaker 1>I'll bet that's good stuff, man, I bet it is. Okay, Yeah,

0:34:38.360 --> 0:34:39.520
<v Speaker 1>let's go on to Chipotle.

0:34:40.280 --> 0:34:44.320
<v Speaker 2>Yes, Chipotles are smoky, they're a little tang here. A

0:34:44.400 --> 0:34:48.320
<v Speaker 2>lot of this stuff is usually roasted tomatoes, garlic, onion,

0:34:48.480 --> 0:34:51.520
<v Speaker 2>those chipotles. You roast those things up, get a little

0:34:51.640 --> 0:34:55.279
<v Speaker 2>little fire char on them, and then grind them or

0:34:55.280 --> 0:34:57.520
<v Speaker 2>blend them into a paste, and you got a pretty

0:34:57.520 --> 0:34:58.439
<v Speaker 2>good chipotle working.

0:34:59.520 --> 0:35:02.520
<v Speaker 1>Then there's severe Day, which is made from tomatillos, which

0:35:02.520 --> 0:35:04.760
<v Speaker 1>have a green cast to them. They're like little tiny

0:35:04.800 --> 0:35:09.640
<v Speaker 1>green tomatoes, but tastes much better. I'm not sure what's

0:35:09.640 --> 0:35:12.560
<v Speaker 1>going on with to Maatio's, but they're pretty awesome. And

0:35:13.200 --> 0:35:16.040
<v Speaker 1>that one's just pretty straight up. Like you, you kind

0:35:16.040 --> 0:35:19.240
<v Speaker 1>of want the toe matillo to stand out taste wise,

0:35:19.280 --> 0:35:22.720
<v Speaker 1>but it can also be kind of hot, scarlicky ONIONI

0:35:22.800 --> 0:35:24.960
<v Speaker 1>there's some cilantro and all that, But the point is

0:35:25.360 --> 0:35:28.200
<v Speaker 1>that to maatillos are really it's a really toe matillo

0:35:28.280 --> 0:35:29.040
<v Speaker 1>forward salce.

0:35:30.320 --> 0:35:30.799
<v Speaker 2>It's green.

0:35:31.840 --> 0:35:34.440
<v Speaker 1>Sure, that's why they call it Salsaveri day. Yeah, but

0:35:34.840 --> 0:35:36.839
<v Speaker 1>I have to say, I just have to shout this out.

0:35:36.920 --> 0:35:40.000
<v Speaker 1>If you want a good jarred salsavere day, you could

0:35:40.040 --> 0:35:41.920
<v Speaker 1>do a lot worse than Trader Jos.

0:35:43.000 --> 0:35:45.160
<v Speaker 2>I don't know that I've ever had a jarred salsavere day.

0:35:45.200 --> 0:35:48.239
<v Speaker 1>Actually, it's really good and it's it's actually hard to

0:35:48.239 --> 0:35:51.520
<v Speaker 1>find a good one. I think Matao's makes a good

0:35:51.800 --> 0:35:54.879
<v Speaker 1>salsaveride in the jar that you can get nationally, and

0:35:55.320 --> 0:35:57.359
<v Speaker 1>Trader Joe's is your best bet for sure.

0:35:58.000 --> 0:35:59.919
<v Speaker 2>Do they ever do they get rid of the whole

0:36:00.040 --> 0:36:01.000
<v Speaker 2>Trader Jose thing?

0:36:02.960 --> 0:36:05.000
<v Speaker 1>I don't know. I haven't looked closely, but I have

0:36:05.120 --> 0:36:07.480
<v Speaker 1>seen that fairly recently. But maybe it was an out

0:36:07.480 --> 0:36:09.040
<v Speaker 1>of date product that I bought.

0:36:10.080 --> 0:36:11.960
<v Speaker 2>Yeah, I don't go to Trader Jones. I did when

0:36:11.960 --> 0:36:14.799
<v Speaker 2>I lived in La because it was convenient, but I

0:36:14.840 --> 0:36:18.160
<v Speaker 2>haven't been in years. Salsa macha is something that I

0:36:18.200 --> 0:36:21.359
<v Speaker 2>was introduced to on my Mexico city trip that i'd

0:36:21.360 --> 0:36:24.040
<v Speaker 2>never had before. My good friend PJ, who is an

0:36:24.520 --> 0:36:30.399
<v Speaker 2>outstanding cook and especially outstanding Mexican chef. His parents owned

0:36:30.400 --> 0:36:33.760
<v Speaker 2>a Mexican restaurant, legendary Mexican restaurant New Jersey for decades

0:36:34.440 --> 0:36:38.840
<v Speaker 2>that recently closed, but Mexican Food Factory shout them out nice.

0:36:39.080 --> 0:36:40.879
<v Speaker 2>I guarantee you there's some listeners that have been there.

0:36:41.680 --> 0:36:43.840
<v Speaker 2>But PJ was like, you got to have the salsa

0:36:43.880 --> 0:36:46.799
<v Speaker 2>macha you just you won't believe it, and just just

0:36:46.960 --> 0:36:47.719
<v Speaker 2>try it.

0:36:47.719 --> 0:36:48.640
<v Speaker 1>It sounds awesome.

0:36:49.000 --> 0:36:51.759
<v Speaker 2>It's great. It's not like a traditional sauce that you'd see.

0:36:51.760 --> 0:36:54.760
<v Speaker 2>It's like an oil so you've got your your dried chilis,

0:36:54.800 --> 0:36:58.640
<v Speaker 2>of course, but you also have like ground peanuts, garlic, sesame,

0:36:58.719 --> 0:37:03.200
<v Speaker 2>seeds of oil and vinegar, so no tomato in this guy.

0:37:04.600 --> 0:37:08.080
<v Speaker 2>It's really really great. I'm surprised you didn't run across

0:37:08.080 --> 0:37:11.200
<v Speaker 2>it in Mexico City, but next time you have the opportunity,

0:37:11.400 --> 0:37:12.319
<v Speaker 2>I urge you to try it.

0:37:13.120 --> 0:37:15.600
<v Speaker 1>I will. It sounds really awesome, for sure. And that

0:37:15.640 --> 0:37:19.400
<v Speaker 1>one comes from Vera Cruz, which also gave us pescato

0:37:19.480 --> 0:37:22.160
<v Speaker 1>Vera Cruz, which is the best way to have a fish.

0:37:22.440 --> 0:37:24.319
<v Speaker 2>Yeah. I thought it was hawking for some reason, but

0:37:24.360 --> 0:37:26.160
<v Speaker 2>I guess I got bad information.

0:37:26.640 --> 0:37:28.400
<v Speaker 1>That's all right, as long as you enjoyed it.

0:37:28.960 --> 0:37:31.960
<v Speaker 2>Yeah, and I love all I mean, that's the wonderful

0:37:32.000 --> 0:37:33.080
<v Speaker 2>thing about going to.

0:37:34.800 --> 0:37:35.000
<v Speaker 1>Well.

0:37:35.040 --> 0:37:37.000
<v Speaker 2>I mean now in the United States, Mexican restaurants have

0:37:37.040 --> 0:37:40.000
<v Speaker 2>gotten so varied. Now you can find, especially in the

0:37:40.040 --> 0:37:44.160
<v Speaker 2>last decade, so many more options. Besides like tex Mechs

0:37:44.160 --> 0:37:47.320
<v Speaker 2>in Mexicali, which I still love that sort of americanized version,

0:37:48.120 --> 0:37:50.680
<v Speaker 2>but you can find some great authentic places and well

0:37:50.760 --> 0:37:54.320
<v Speaker 2>hawking places and places that are more seafood forward, and

0:37:54.360 --> 0:37:56.800
<v Speaker 2>it's just they're really representing all the flavors of Mexico

0:37:56.840 --> 0:37:59.319
<v Speaker 2>here in the States now. And it's not a bad thing.

0:37:59.760 --> 0:38:02.200
<v Speaker 1>No, it's not at all. It's a great thing. As

0:38:02.239 --> 0:38:04.400
<v Speaker 1>matter fact. You don't ever have to leave the US.

0:38:04.640 --> 0:38:05.879
<v Speaker 1>Everybody just comes to us.

0:38:07.680 --> 0:38:08.919
<v Speaker 2>Do you want to go where some of these other

0:38:09.440 --> 0:38:10.600
<v Speaker 2>non Mexican versions.

0:38:11.239 --> 0:38:14.240
<v Speaker 1>Yeah, the one that suck out to me was a hey, creolo,

0:38:14.600 --> 0:38:19.239
<v Speaker 1>crelo creolo. That's right. It's like creole sauce. And in

0:38:19.280 --> 0:38:23.360
<v Speaker 1>Peru they make it with like sour cream or mayo,

0:38:23.640 --> 0:38:28.319
<v Speaker 1>some garlic and then Ahi peppers which are orange, and

0:38:28.480 --> 0:38:32.759
<v Speaker 1>it sounds really good. But there's also a confusing Ecuadorian

0:38:32.840 --> 0:38:34.279
<v Speaker 1>version that is not like that at all.

0:38:35.920 --> 0:38:39.680
<v Speaker 2>Yeah, that one has. Yeah, it's got the same exact name,

0:38:39.760 --> 0:38:43.400
<v Speaker 2>so it is very confusing. It's got the same chili's,

0:38:43.480 --> 0:38:49.360
<v Speaker 2>the ihi i guess aji chilies, but they don't have

0:38:49.480 --> 0:38:52.920
<v Speaker 2>dairy products. It's not creamy. They use vinegar instead.

0:38:53.239 --> 0:38:56.400
<v Speaker 1>Yes, which is pretty much the antithesis of a creamy

0:38:56.480 --> 0:38:57.200
<v Speaker 1>dairy product.

0:38:57.280 --> 0:39:00.279
<v Speaker 2>Vinegar is yeah, and Dave said it's pretty ubiq. It's

0:39:00.320 --> 0:39:01.400
<v Speaker 2>just like ketchup on the table.

0:39:01.880 --> 0:39:03.640
<v Speaker 1>Yeah, because it's a condiment.

0:39:04.920 --> 0:39:08.040
<v Speaker 2>He also threw in Chimmy Chury in here from Uruguay

0:39:08.120 --> 0:39:12.560
<v Speaker 2>slash Argentina. I don't know. I don't know if Chimmy

0:39:12.640 --> 0:39:14.719
<v Speaker 2>chury belongs anywhere near this list. It just seems like

0:39:14.760 --> 0:39:15.560
<v Speaker 2>such its own thing.

0:39:15.920 --> 0:39:18.560
<v Speaker 1>Well, there's not a single pepper or onion in it.

0:39:18.600 --> 0:39:23.520
<v Speaker 1>I don't think or pepper, tomato, yeah, is there there's

0:39:23.560 --> 0:39:25.640
<v Speaker 1>I don't think there's peppers in Chimmy chury. Is there?

0:39:25.719 --> 0:39:30.200
<v Speaker 1>I think it's all like parsley and garlic, cilantro, garlic,

0:39:30.239 --> 0:39:35.560
<v Speaker 1>a lot of oil. I don't think there's peppers. It's good,

0:39:35.600 --> 0:39:36.760
<v Speaker 1>but I don't think it's salsa.

0:39:37.680 --> 0:39:39.640
<v Speaker 2>I agree. Should we just got this part out?

0:39:40.320 --> 0:39:42.320
<v Speaker 1>No, we need to leave it in as a lesson

0:39:42.360 --> 0:39:45.480
<v Speaker 1>to everybody never to call chimmy churry salsa or else.

0:39:45.520 --> 0:39:46.960
<v Speaker 1>I have to answer to us.

0:39:46.920 --> 0:39:48.799
<v Speaker 2>Well, Dave put it in there, so you know what

0:39:48.840 --> 0:39:51.319
<v Speaker 2>I have to say Todave is get the rope.

0:39:52.040 --> 0:39:52.800
<v Speaker 1>Where's the beef?

0:39:52.960 --> 0:39:53.280
<v Speaker 2>David?

0:39:54.640 --> 0:39:58.000
<v Speaker 1>There was one other thing I wanted to mention to Oh.

0:39:58.120 --> 0:40:02.720
<v Speaker 1>It was a shout out the greatest free table side

0:40:02.760 --> 0:40:06.480
<v Speaker 1>salsa in any restaurant in the United States is to

0:40:06.520 --> 0:40:11.640
<v Speaker 1>be found at a chain in Atlanta called Lafondah. They're

0:40:11.680 --> 0:40:14.880
<v Speaker 1>doing something to their salsa that is unparallel. It's the

0:40:14.880 --> 0:40:19.279
<v Speaker 1>most sophisticated free salsa you've ever seen, and it's not

0:40:19.360 --> 0:40:21.880
<v Speaker 1>small batch. They have little bats of it sitting around

0:40:21.880 --> 0:40:24.560
<v Speaker 1>in the restaurant waiting to be served. But it is

0:40:25.120 --> 0:40:29.520
<v Speaker 1>so good it's worth traveling to Atlanta just to try

0:40:29.560 --> 0:40:32.200
<v Speaker 1>that salsa, which gives it a Michelin Star two in

0:40:32.239 --> 0:40:32.800
<v Speaker 1>my opinion.

0:40:33.440 --> 0:40:36.200
<v Speaker 2>Well, you'll be glad to know that. Then, my friend,

0:40:36.239 --> 0:40:38.640
<v Speaker 2>there is a Lafonda that opened up right down the

0:40:38.640 --> 0:40:42.839
<v Speaker 2>street for me. All right, let's do dinner last year.

0:40:43.040 --> 0:40:47.320
<v Speaker 2>And if you go to the East Lake Lafonda, everyone,

0:40:47.400 --> 0:40:51.920
<v Speaker 2>I can encourage you to go across the street on

0:40:52.040 --> 0:40:56.200
<v Speaker 2>Second Avenue. If you go walk by the other restaurants here,

0:40:56.280 --> 0:40:58.440
<v Speaker 2>mixed up burgers, you will see the East Lake Garden.

0:40:59.600 --> 0:41:04.319
<v Speaker 2>And that is a community garden that Emily and I run.

0:41:05.080 --> 0:41:08.480
<v Speaker 2>Emily runs that thing. If you go there and it

0:41:08.520 --> 0:41:11.560
<v Speaker 2>looks beautiful and there are all kinds of herbs planted

0:41:11.600 --> 0:41:14.840
<v Speaker 2>and flowers and stuff planted in beds. That is Emily's

0:41:14.960 --> 0:41:17.520
<v Speaker 2>hard work, because she's basically a full time gardener.

0:41:17.560 --> 0:41:20.399
<v Speaker 1>Now that's awesome, man, What a great way to spend time.

0:41:20.920 --> 0:41:23.319
<v Speaker 2>Yeah, and the Eastlake Garden is just open for the

0:41:23.360 --> 0:41:26.440
<v Speaker 2>public to use and enjoy after you've had some Lafonda.

0:41:26.600 --> 0:41:30.280
<v Speaker 2>And she just recently put up a new Instagram page

0:41:30.920 --> 0:41:32.759
<v Speaker 2>for the garden, so if you want to didn't have

0:41:32.760 --> 0:41:35.120
<v Speaker 2>a lot on there yet, but it's you know, if

0:41:35.120 --> 0:41:36.719
<v Speaker 2>you want to follow the story, you can go to

0:41:36.920 --> 0:41:41.239
<v Speaker 2>east Underscore Lake Underscore Garden and check it out.

0:41:41.560 --> 0:41:44.520
<v Speaker 1>Yeah, he just gets stuffed on Lafonda and walk around

0:41:44.600 --> 0:41:47.319
<v Speaker 1>the community gardens in East Lake. That sounds that's right,

0:41:47.440 --> 0:41:51.239
<v Speaker 1>pleasant evening man. Yeah, all right, so yeah, we'll do

0:41:51.320 --> 0:41:53.520
<v Speaker 1>that and I can finally give you your birthday present

0:41:53.560 --> 0:41:54.640
<v Speaker 1>from like six months ago.

0:41:55.080 --> 0:41:57.520
<v Speaker 2>Great. Oh, and you'll not it's the Eastlake Garden because

0:41:57.560 --> 0:42:01.120
<v Speaker 2>there's a sign this says east Lake Garden and painted

0:42:01.160 --> 0:42:04.120
<v Speaker 2>by local legend artists our land.

0:42:05.160 --> 0:42:06.720
<v Speaker 1>Is that the one with the praying hands.

0:42:07.600 --> 0:42:10.200
<v Speaker 2>Yeah, and the cat the praying hands and lost cat

0:42:10.320 --> 0:42:14.800
<v Speaker 2>and uh pray for Atlanta when during COVID. So Ronnie's

0:42:14.840 --> 0:42:19.520
<v Speaker 2>a very long time Atlanta resident and very popular local artist.

0:42:19.520 --> 0:42:22.120
<v Speaker 2>And we've commission Ronnie to do lots of things, including

0:42:22.120 --> 0:42:24.160
<v Speaker 2>the sign for the East like garden in his unique

0:42:24.320 --> 0:42:25.080
<v Speaker 2>amazing style.

0:42:26.320 --> 0:42:28.959
<v Speaker 1>And this is this has been hot Lanta talk.

0:42:29.560 --> 0:42:32.880
<v Speaker 2>Josh shot, Yeah, that's it for salsa. Go out and

0:42:32.920 --> 0:42:34.080
<v Speaker 2>eat salsa every day.

0:42:34.440 --> 0:42:37.200
<v Speaker 1>Yes, go eat salsa, Go learn how to make molais,

0:42:37.560 --> 0:42:41.600
<v Speaker 1>and just enjoy life. How about that? Yes, Chuck said, yes,

0:42:41.680 --> 0:42:44.000
<v Speaker 1>that means it's listener mail time. I tricked him into it.

0:42:45.840 --> 0:42:51.000
<v Speaker 2>This is a good one. This is from Tamra, and

0:42:51.480 --> 0:42:56.080
<v Speaker 2>Tamara included a post script pronunciation, I'm looking at real quick. Okay,

0:42:56.120 --> 0:42:59.400
<v Speaker 2>got it? Hey, guys. Listening to the Widowhood episode reminded

0:42:59.400 --> 0:43:04.520
<v Speaker 2>me of one of my favor stories about my great grandmother, Judida.

0:43:04.960 --> 0:43:07.640
<v Speaker 2>When my grandmother was little nineteen thirty Pennsylvania, her father

0:43:07.640 --> 0:43:10.840
<v Speaker 2>supported the family as a coal miner, and her mother, Judida,

0:43:11.360 --> 0:43:14.160
<v Speaker 2>stayed at home raising six children. She was an immigrant

0:43:14.160 --> 0:43:16.439
<v Speaker 2>from Italy didn't speak a word of English. My great

0:43:16.440 --> 0:43:18.440
<v Speaker 2>grandfather was in a mining accident and sent to a

0:43:18.440 --> 0:43:21.320
<v Speaker 2>hospital hours away with an injury he could not recover

0:43:21.400 --> 0:43:24.520
<v Speaker 2>from keeping him bedridden. You mentioned that children of widows

0:43:24.520 --> 0:43:27.319
<v Speaker 2>were considered orphans. Well, brother, I'm here to tell you

0:43:27.719 --> 0:43:31.000
<v Speaker 2>so were children of those whose fathers were in the hospital.

0:43:31.040 --> 0:43:33.640
<v Speaker 2>Even Wow, there was at an actual court hearing for

0:43:33.680 --> 0:43:36.480
<v Speaker 2>the children, where presumably they would be sent into the

0:43:36.480 --> 0:43:40.360
<v Speaker 2>foster system. My great grandmother got a lawyer. No idea

0:43:40.440 --> 0:43:43.960
<v Speaker 2>how that happened, but the judge was entering the courtroom,

0:43:43.960 --> 0:43:46.839
<v Speaker 2>my great grandmother was holding a conversation in Italian with

0:43:46.840 --> 0:43:49.520
<v Speaker 2>her lawyer that went something like this, are they going

0:43:49.600 --> 0:43:53.040
<v Speaker 2>to take my children? Yes, it's very likely, and it

0:43:53.080 --> 0:43:56.520
<v Speaker 2>will cost the money to feed, house and clothe my children. Right, Yes,

0:43:56.600 --> 0:43:58.680
<v Speaker 2>that's right. Then why don't they give me the money

0:43:58.719 --> 0:44:01.480
<v Speaker 2>and I'll take care of my own children. Just so

0:44:01.560 --> 0:44:04.320
<v Speaker 2>happened that judge was fluent and Italian, understood the please

0:44:04.400 --> 0:44:07.279
<v Speaker 2>and logic of my great grandmother, and that's exactly the

0:44:07.400 --> 0:44:08.359
<v Speaker 2>arrangement they came to.

0:44:08.640 --> 0:44:09.120
<v Speaker 1>Awesome.

0:44:09.800 --> 0:44:11.919
<v Speaker 2>My grandmother recalls that her oldest brother was in charge

0:44:11.920 --> 0:44:14.399
<v Speaker 2>of accounting for all the money they received from the state,

0:44:14.480 --> 0:44:17.200
<v Speaker 2>documenting exactly how it was spent. They were lucky that

0:44:17.280 --> 0:44:18.440
<v Speaker 2>was a little bit left over at the end of

0:44:18.480 --> 0:44:20.960
<v Speaker 2>the month. They got some penny candy. And whenever I

0:44:20.960 --> 0:44:24.480
<v Speaker 2>think life of is rough, I recalled Judida, and knowing

0:44:24.640 --> 0:44:27.160
<v Speaker 2>that her blood is in me and seeing the strong

0:44:27.160 --> 0:44:29.280
<v Speaker 2>line of women I come from, gives me the confidence

0:44:29.320 --> 0:44:31.680
<v Speaker 2>I need to tackle whatever comes my way.

0:44:32.600 --> 0:44:34.080
<v Speaker 1>Very nice, what a great email.

0:44:34.520 --> 0:44:36.960
<v Speaker 2>Great email that's from Tama, and she was thrilled to

0:44:37.000 --> 0:44:39.719
<v Speaker 2>know that she would be on and everyone will be

0:44:39.760 --> 0:44:43.920
<v Speaker 2>happy to know that her grandmother is still alive at

0:44:43.960 --> 0:44:46.200
<v Speaker 2>ninety seven years old and is going to hear this email.

0:44:46.280 --> 0:44:50.960
<v Speaker 1>So hello Grandma, Hello Grandma, and thanks a lot, Tamara.

0:44:51.239 --> 0:44:53.080
<v Speaker 1>If you want to be like Tamara and send us

0:44:53.120 --> 0:44:55.840
<v Speaker 1>an awesome email, we're always up for that, all you

0:44:55.920 --> 0:44:58.600
<v Speaker 1>have to do is send it off to Stuff podcast

0:44:58.680 --> 0:45:05.279
<v Speaker 1>at iHeartRadio dot Calm. Stuff you Should Know is a

0:45:05.320 --> 0:45:06.600
<v Speaker 1>production of iHeartRadio.

0:45:07.080 --> 0:45:10.279
<v Speaker 2>For more podcasts my heart Radio, visit the iHeartRadio app,

0:45:10.480 --> 0:45:13.400
<v Speaker 2>Apple Podcasts, or wherever you listen to your favorite shows.