1 00:00:01,480 --> 00:00:04,280 Speaker 1: Welcome to Stuff You Should Know, a production of I 2 00:00:04,360 --> 00:00:13,320 Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh, 3 00:00:13,360 --> 00:00:16,919 Speaker 1: and there's Chuck and Jerry's even here, and this is 4 00:00:17,160 --> 00:00:21,400 Speaker 1: Stuff you Should Know. One of the best episode topics 5 00:00:21,440 --> 00:00:25,160 Speaker 1: I think we've ever come up with, I agree, ironically, 6 00:00:25,239 --> 00:00:29,080 Speaker 1: recording on a Thursday. You know where it's Taco Thursday. 7 00:00:29,680 --> 00:00:33,240 Speaker 1: But I ate tacos for lunch. Dude, I want a 8 00:00:33,320 --> 00:00:35,680 Speaker 1: taco so bad, but I'm holding out until I see 9 00:00:35,840 --> 00:00:39,040 Speaker 1: the next like good taco truck. Yeah, so what I did, 10 00:00:39,120 --> 00:00:41,120 Speaker 1: and I'm going to shout out my favorite taco places 11 00:00:41,159 --> 00:00:44,040 Speaker 1: at the end. But um, tacos is most people know 12 00:00:44,080 --> 00:00:49,159 Speaker 1: are aren't the best delivery food because that you know, 13 00:00:49,360 --> 00:00:52,279 Speaker 1: so you should eat right after assembly basically is your 14 00:00:52,320 --> 00:00:56,080 Speaker 1: best taco. That's why when you go to a taco 15 00:00:56,120 --> 00:00:58,320 Speaker 1: truck or a taco area, they're putting those things together 16 00:00:58,400 --> 00:01:00,520 Speaker 1: right in front of your face. But there's a place 17 00:01:00,520 --> 00:01:03,400 Speaker 1: in Atlanta called Bar Taco in Edmond Park, which they're 18 00:01:03,480 --> 00:01:08,160 Speaker 1: kind of fancy, swancy tacos. Uh, but they have a 19 00:01:08,160 --> 00:01:10,119 Speaker 1: couple of really good ones, and they deliver a little 20 00:01:10,120 --> 00:01:14,360 Speaker 1: taco kit like a little Bento box. Almost you got 21 00:01:14,360 --> 00:01:17,720 Speaker 1: your meat, separate from your tortillas, separate from your fixin's, 22 00:01:18,640 --> 00:01:20,280 Speaker 1: and then you put it all together there at home 23 00:01:20,360 --> 00:01:25,080 Speaker 1: and it's Uh. I got the the pork belly that's 24 00:01:25,120 --> 00:01:28,400 Speaker 1: flavored with pineapple sauce. It was sort of an l 25 00:01:28,440 --> 00:01:31,200 Speaker 1: past store kind of flavor sounds like and then like 26 00:01:31,240 --> 00:01:35,280 Speaker 1: a shredded beef, and boy did it hit the spot. 27 00:01:35,440 --> 00:01:37,759 Speaker 1: After researching this for the past day and a half, 28 00:01:38,040 --> 00:01:44,440 Speaker 1: I can imagine Deli turkey sandwich was weeping while I 29 00:01:44,480 --> 00:01:47,080 Speaker 1: was eating it. I could not have tacos. I tried 30 00:01:47,319 --> 00:01:50,960 Speaker 1: to think of something else, but I got my tacos. 31 00:01:51,240 --> 00:01:53,760 Speaker 1: I think that was the right thing to do. I'll 32 00:01:53,800 --> 00:01:55,360 Speaker 1: tell you what else was the right thing to do? 33 00:01:55,520 --> 00:01:59,280 Speaker 1: Chuck asking Dave Rouse to help us out with this one, right, 34 00:01:59,840 --> 00:02:02,639 Speaker 1: because it turns out that Dave Ruse was apparently born 35 00:02:03,040 --> 00:02:07,240 Speaker 1: to write this episode. So so, just a little bit 36 00:02:07,280 --> 00:02:11,639 Speaker 1: of backstory, Um, Dave and his wife moved to Mexico 37 00:02:12,040 --> 00:02:15,360 Speaker 1: looking for adventure years and years ago, and while he 38 00:02:15,440 --> 00:02:18,560 Speaker 1: was down there, he'd being the journalist he was uh 39 00:02:18,760 --> 00:02:22,280 Speaker 1: and and meeting up with like really really good, authentic 40 00:02:22,280 --> 00:02:24,880 Speaker 1: tacos for possibly the first time in his life, he 41 00:02:24,960 --> 00:02:27,600 Speaker 1: decided he wanted to write a story, an article about 42 00:02:28,000 --> 00:02:32,520 Speaker 1: how we got from authentic, you know, real good Mexican 43 00:02:32,560 --> 00:02:36,679 Speaker 1: tacos like the ones you just described, to the kind 44 00:02:36,720 --> 00:02:40,920 Speaker 1: of tacos we had in America as kids outside of 45 00:02:40,960 --> 00:02:44,800 Speaker 1: Texas and California, which is like that crispy hardshell, little 46 00:02:44,800 --> 00:02:48,440 Speaker 1: ground beef, little taco, seasoning, iceberg, lettuce, tomatoes and just 47 00:02:48,440 --> 00:02:51,040 Speaker 1: shut up and eat it and don't ask for anything else, which, 48 00:02:51,520 --> 00:02:54,200 Speaker 1: by the way, I do love those. I think it 49 00:02:54,200 --> 00:02:56,560 Speaker 1: could be good. There's a place for them, but it's 50 00:02:56,600 --> 00:03:00,760 Speaker 1: the same place that that grilled cheese occupies. Yeah, you know, 51 00:03:01,000 --> 00:03:05,440 Speaker 1: or your square pizza. Yeah well, well, well said so. Um. 52 00:03:05,520 --> 00:03:07,520 Speaker 1: The thing about Dave, though, is when he when he 53 00:03:07,600 --> 00:03:10,200 Speaker 1: started researching this, he he found out, like I guess, 54 00:03:10,240 --> 00:03:13,399 Speaker 1: he reached out to a guy named Jeffrey Pilcher as 55 00:03:13,400 --> 00:03:16,880 Speaker 1: a source. Jeffrey Pilcher's a Latin American or he's in 56 00:03:16,919 --> 00:03:19,639 Speaker 1: a story and of Latin America. I don't think he's 57 00:03:19,680 --> 00:03:24,640 Speaker 1: Latin American. Um, And Jeffrey Pilcher realized that he didn't 58 00:03:24,680 --> 00:03:27,160 Speaker 1: know actually, with the answer to that question, how we 59 00:03:27,200 --> 00:03:31,720 Speaker 1: got from authentic Mexican tacos to kind of blandish American tacos, 60 00:03:31,800 --> 00:03:35,440 Speaker 1: right yeah, and it seems like he might have even 61 00:03:35,920 --> 00:03:38,360 Speaker 1: like Dave may have possibly been an inspiration for what 62 00:03:38,520 --> 00:03:43,800 Speaker 1: ended up being the Jeffrey Pilcher book Planet Taco, a 63 00:03:43,880 --> 00:03:46,840 Speaker 1: Global History of Mexican Food, because he's even listed in 64 00:03:46,880 --> 00:03:51,320 Speaker 1: the acknowledgments. Right yeah, he thanks Dave um directly for 65 00:03:51,440 --> 00:03:54,080 Speaker 1: helping come up with this idea. And I can't remember 66 00:03:54,080 --> 00:03:56,360 Speaker 1: exactly how you put it, so okay, So then now 67 00:03:56,600 --> 00:03:59,960 Speaker 1: we fast forward to one we asked Dave to help 68 00:04:00,080 --> 00:04:03,200 Speaker 1: was with the tacos article, and Dave goes back to 69 00:04:03,480 --> 00:04:07,440 Speaker 1: Jeffrey Pilcher's book that he helped inspire as a source 70 00:04:07,680 --> 00:04:11,480 Speaker 1: for this episode. Yeah, I mean it's pretty great. And 71 00:04:11,560 --> 00:04:14,720 Speaker 1: Dave loved Mexico so much he uh, he ended up 72 00:04:14,800 --> 00:04:17,200 Speaker 1: living there several different times for a total of about 73 00:04:17,320 --> 00:04:20,120 Speaker 1: nine years. The country he found so nice. He lived 74 00:04:20,120 --> 00:04:25,040 Speaker 1: there twice thrice. I think, oh, yeah, that's right. Country 75 00:04:25,040 --> 00:04:27,880 Speaker 1: is so nice he lived there thrice. It still works. Yeah, 76 00:04:28,160 --> 00:04:30,719 Speaker 1: it makes I mean, I've done very little travel in Mexico. 77 00:04:30,760 --> 00:04:33,360 Speaker 1: I've done some of the border town stuff in Tijuana 78 00:04:33,400 --> 00:04:37,560 Speaker 1: and Alcadonis, but I really want to go south, south 79 00:04:37,600 --> 00:04:41,919 Speaker 1: south into central and south Central Mexico. Uh, I just 80 00:04:41,960 --> 00:04:45,320 Speaker 1: gotta do it. It's wonderful. Uh. I worked at Mexicaly 81 00:04:45,320 --> 00:04:47,880 Speaker 1: Girl in college in eight Mexican food literally every day 82 00:04:47,920 --> 00:04:50,679 Speaker 1: for three years, and it's just one of my favorite 83 00:04:50,720 --> 00:04:53,839 Speaker 1: cuisines and favorite cultures in the world. It's pretty good. 84 00:04:54,279 --> 00:04:56,480 Speaker 1: One of the things that really is kind of shocking 85 00:04:57,120 --> 00:04:59,840 Speaker 1: um about all this, though, Chuck, is the taco, the 86 00:05:00,000 --> 00:05:03,440 Speaker 1: thing that pretty much everybody in the world associates with 87 00:05:03,520 --> 00:05:09,080 Speaker 1: Mexican cuisine, is possibly the latest comer of all of 88 00:05:09,400 --> 00:05:13,000 Speaker 1: Mexican what we would identify as Mexican cuisine. It's actually 89 00:05:13,120 --> 00:05:16,120 Speaker 1: fairly recent invention. And that's pretty much what this episode 90 00:05:16,200 --> 00:05:18,360 Speaker 1: is going to be about. How the taco got invented 91 00:05:18,400 --> 00:05:20,920 Speaker 1: and then how we got from an actual authentic Mexican 92 00:05:20,960 --> 00:05:25,560 Speaker 1: taco to the americanized kind of Taco bell version of it. Yeah, 93 00:05:25,600 --> 00:05:28,159 Speaker 1: and Dave makes a great point that, you know, growing 94 00:05:28,200 --> 00:05:30,760 Speaker 1: up in the seventies and eighties, like we did, we 95 00:05:30,839 --> 00:05:34,920 Speaker 1: had our our what's the brand again, old El Paso. Yeah, 96 00:05:34,920 --> 00:05:38,720 Speaker 1: the old El Paso like Taco kit style tacos. And 97 00:05:39,000 --> 00:05:40,800 Speaker 1: like I said, I still love him. You love them. 98 00:05:40,800 --> 00:05:43,560 Speaker 1: There's a place for that. Uh. If you get if 99 00:05:43,600 --> 00:05:46,960 Speaker 1: you put that pop that taco shell in the oven 100 00:05:47,000 --> 00:05:50,840 Speaker 1: and get it crispy, it's really a beautiful thing as 101 00:05:50,880 --> 00:05:52,440 Speaker 1: long as it doesn't break in half. That you can 102 00:05:52,480 --> 00:05:56,480 Speaker 1: get a little messy. But while there's a place for those, uh. 103 00:05:56,560 --> 00:05:58,720 Speaker 1: Dave makes the point, and I agree that, like we 104 00:05:58,760 --> 00:06:00,560 Speaker 1: are truly in the golden age of tacos here in 105 00:06:00,600 --> 00:06:03,719 Speaker 1: the United States, because it used to be, like you said, 106 00:06:03,760 --> 00:06:06,160 Speaker 1: Texas in California, you could always get pretty good tacos 107 00:06:06,160 --> 00:06:08,880 Speaker 1: once they came on the scene in the nineteen fifties 108 00:06:09,000 --> 00:06:16,839 Speaker 1: or so. But now every major city has world class tacos. Yeah, yeah, 109 00:06:16,880 --> 00:06:19,320 Speaker 1: And I mean not just like taco trucks that somebody 110 00:06:19,320 --> 00:06:21,640 Speaker 1: pulled up and and thank God for those as well, 111 00:06:21,920 --> 00:06:25,800 Speaker 1: but I mean like like multiple taco restaurants Takorea's like 112 00:06:25,880 --> 00:06:29,440 Speaker 1: authentic ones all over the place. Then they're that in 113 00:06:29,640 --> 00:06:31,920 Speaker 1: just about any town in the country. And I don't 114 00:06:31,960 --> 00:06:35,120 Speaker 1: know exactly how it happened, but it happened, and it's 115 00:06:35,160 --> 00:06:38,159 Speaker 1: great that it did, because it's not like people from 116 00:06:38,760 --> 00:06:42,039 Speaker 1: south of the border started showing up in you know, 117 00:06:42,160 --> 00:06:44,480 Speaker 1: two thousand five, and then that was it, you know, 118 00:06:44,640 --> 00:06:47,080 Speaker 1: and they brought tacos with them and in that kind 119 00:06:47,080 --> 00:06:50,719 Speaker 1: of cuisine. Like, there have been plenty of Mexican and 120 00:06:50,880 --> 00:06:54,960 Speaker 1: Central American immigrants that have moved up into the United 121 00:06:54,960 --> 00:06:57,520 Speaker 1: States for a very long time, and they did bring 122 00:06:57,560 --> 00:07:00,680 Speaker 1: tacos with them. But for some reason there those authentic 123 00:07:00,720 --> 00:07:03,320 Speaker 1: tacos just took a while to catch on. I think, Chuck, 124 00:07:03,720 --> 00:07:06,920 Speaker 1: it was America that finally came around and caught up 125 00:07:06,960 --> 00:07:11,800 Speaker 1: to what the the Mexican cuisine actually was, rather than 126 00:07:11,800 --> 00:07:13,400 Speaker 1: being like, no, we don't want that, we want this 127 00:07:13,440 --> 00:07:16,680 Speaker 1: taco bell version. Yeah, I think I agree. And when 128 00:07:16,760 --> 00:07:19,720 Speaker 1: I said every major American city, I'm talking, if you want, 129 00:07:20,480 --> 00:07:24,400 Speaker 1: you know, fifty taco places to choose from, Atlanta probably 130 00:07:24,400 --> 00:07:26,480 Speaker 1: has that many, I've got. I looked on the map 131 00:07:26,520 --> 00:07:30,400 Speaker 1: today out of curiosity. I counted like seventeen taco places 132 00:07:30,880 --> 00:07:33,840 Speaker 1: within literally three miles of my house. And those are 133 00:07:33,920 --> 00:07:36,800 Speaker 1: just places that have taco in the name, right, Yeah, 134 00:07:36,800 --> 00:07:39,040 Speaker 1: I mean these were places that I mean they weren't 135 00:07:40,080 --> 00:07:42,800 Speaker 1: I kind of through some generic or not generic, just 136 00:07:42,880 --> 00:07:45,840 Speaker 1: some overall Mexican restaurants in there that have really great tacos. 137 00:07:46,640 --> 00:07:48,800 Speaker 1: But most of those were sort of Tacorea style or 138 00:07:48,800 --> 00:07:53,520 Speaker 1: taco trucks. But you know, forget major American cities, like 139 00:07:53,760 --> 00:07:58,200 Speaker 1: small towns like you can find really good tacos everywhere 140 00:07:58,360 --> 00:08:01,640 Speaker 1: in this country. Now, yes, yeah, the best. The best 141 00:08:01,640 --> 00:08:08,120 Speaker 1: taco I ever had actually was in some little countryside 142 00:08:08,200 --> 00:08:10,760 Speaker 1: rural area outside of Boston. I remember we had a 143 00:08:10,760 --> 00:08:13,480 Speaker 1: show in Boston. Then we had another show somewhere else 144 00:08:13,520 --> 00:08:16,000 Speaker 1: that was within driving distance, and I was driving there 145 00:08:17,200 --> 00:08:20,760 Speaker 1: and no, okay, it was driving from Seattle of Portland. 146 00:08:21,640 --> 00:08:24,960 Speaker 1: Best taco IVE ever had. Driving Seattle of Portland in 147 00:08:25,000 --> 00:08:28,040 Speaker 1: the middle of the like nowhere, and there was a 148 00:08:28,080 --> 00:08:30,680 Speaker 1: taco truck and they had a beef tongue taco and 149 00:08:30,720 --> 00:08:34,120 Speaker 1: it was hands down the best taco I've ever had. Yeah, 150 00:08:34,120 --> 00:08:36,480 Speaker 1: I'm not in love with the tongue. I would you know? 151 00:08:36,520 --> 00:08:39,559 Speaker 1: When I worked at Mexicali and College in Athens, that 152 00:08:39,760 --> 00:08:42,920 Speaker 1: was the guys in the kitchen would they would make 153 00:08:42,960 --> 00:08:45,200 Speaker 1: our food, but then on special days they would make 154 00:08:45,240 --> 00:08:48,360 Speaker 1: their own food for themselves. And Mexicali didn't have stuff 155 00:08:48,360 --> 00:08:49,640 Speaker 1: like tongue. It was a bunch of frat boys and 156 00:08:49,679 --> 00:08:51,640 Speaker 1: stuff that we're eating it, so they weren't into tripe 157 00:08:51,640 --> 00:08:53,719 Speaker 1: and tongue, but they would make that stuff and I 158 00:08:53,720 --> 00:08:56,240 Speaker 1: would always try it don't love the texture of tongue. 159 00:08:57,000 --> 00:09:00,040 Speaker 1: I definitely don't love the texture of tripe um, but 160 00:09:00,200 --> 00:09:02,800 Speaker 1: I gave it a whirl. I did not like tripe. 161 00:09:02,960 --> 00:09:06,800 Speaker 1: I would eat kabeza, which is cheek and jowl meat taco. 162 00:09:07,000 --> 00:09:09,360 Speaker 1: Those are I like those better than the tongue in tripe. 163 00:09:09,600 --> 00:09:12,720 Speaker 1: I've never had beef cheeks, but I've had no Actually, 164 00:09:12,720 --> 00:09:14,520 Speaker 1: I guess I have had beef cheeks, but it wasn't 165 00:09:14,559 --> 00:09:16,960 Speaker 1: in a taco. It was like prepared, like braised beef 166 00:09:17,000 --> 00:09:19,440 Speaker 1: cheeks and they were deish. Yeah, but give me some 167 00:09:19,559 --> 00:09:24,160 Speaker 1: carne asada or shredded beef or carnitas or l pass store. 168 00:09:25,960 --> 00:09:28,280 Speaker 1: I'm down with rizo, but that's probably lower on my list, 169 00:09:28,360 --> 00:09:31,040 Speaker 1: just because I like the others more. Yeah, I'll lead 170 00:09:31,040 --> 00:09:34,240 Speaker 1: a fish taco. I'll lead a shrimp taco. I love 171 00:09:34,280 --> 00:09:37,760 Speaker 1: those seafood tacos. I like it, definitely, definitely. Yeah good. 172 00:09:37,800 --> 00:09:40,640 Speaker 1: A good fish taco with some red cabbage slaw on 173 00:09:40,679 --> 00:09:43,880 Speaker 1: there is pretty tough to beat. Really, Yeah, let's just 174 00:09:43,920 --> 00:09:46,880 Speaker 1: do this. We'll talk about the tacos that we like 175 00:09:47,000 --> 00:09:49,320 Speaker 1: for the rest of this episode. Like the fried fish 176 00:09:49,320 --> 00:09:53,880 Speaker 1: in this Dude Fish, It's all good and so it's 177 00:09:53,880 --> 00:09:56,360 Speaker 1: worth restating again. I think we're living in a golden 178 00:09:56,360 --> 00:09:59,200 Speaker 1: age of tacos here in the United States, clearly, because 179 00:09:59,440 --> 00:10:01,280 Speaker 1: you can find end all these tacos. And if you're 180 00:10:01,320 --> 00:10:03,680 Speaker 1: not out there finding all these tacos and this sounds good, 181 00:10:04,000 --> 00:10:06,640 Speaker 1: make a concerted effort to go find an authentic taco 182 00:10:06,720 --> 00:10:08,640 Speaker 1: place and see what's what, and I'll bet you never 183 00:10:08,679 --> 00:10:11,240 Speaker 1: really go back. That's right. One last taco that I 184 00:10:11,280 --> 00:10:15,000 Speaker 1: love is the Korean taco. Yes, the little fusion tacos 185 00:10:15,000 --> 00:10:17,840 Speaker 1: that are out now that are so delicious. Do you 186 00:10:17,880 --> 00:10:20,359 Speaker 1: know the first time I ever even knew that existed 187 00:10:20,880 --> 00:10:25,240 Speaker 1: was Uh, Chad Crowley, who produced, one of the producers 188 00:10:25,240 --> 00:10:29,040 Speaker 1: on that show, had that catered some Korean taco, Korean 189 00:10:29,080 --> 00:10:32,920 Speaker 1: barbecue taco place somewhere over on the West Side, had 190 00:10:32,960 --> 00:10:36,600 Speaker 1: it catered and cooked Tacorea. My friend, is that what 191 00:10:36,640 --> 00:10:39,839 Speaker 1: it was? Okay? And and I it was like, I 192 00:10:39,920 --> 00:10:42,959 Speaker 1: don't I don't ever want to leave this craft services table. 193 00:10:43,240 --> 00:10:44,640 Speaker 1: I just want to stay in here and eat these 194 00:10:44,640 --> 00:10:47,120 Speaker 1: tacos for the Let's just call off the shoot and 195 00:10:47,160 --> 00:10:50,400 Speaker 1: do this and yeah, that's still go there. Uh, there's 196 00:10:50,440 --> 00:10:54,040 Speaker 1: a lot of houseware places over there, so whenever Emily 197 00:10:54,040 --> 00:10:55,400 Speaker 1: and I go over there to look at those, I 198 00:10:55,440 --> 00:10:59,600 Speaker 1: always pop into handcook for some sesame fries and beef 199 00:10:59,640 --> 00:11:04,480 Speaker 1: bull tacos. And the guy there, dude still recognizes me 200 00:11:04,520 --> 00:11:07,360 Speaker 1: from stuff you should know, the TV show That's awesome, 201 00:11:07,920 --> 00:11:10,000 Speaker 1: that's really cool. He's like, it was no good, but 202 00:11:10,040 --> 00:11:12,240 Speaker 1: I recognize you every time I go and he's, hey, man, 203 00:11:12,280 --> 00:11:14,120 Speaker 1: how you doing. You're still doing the TV show, like 204 00:11:14,320 --> 00:11:18,439 Speaker 1: for the fiftieth time. No, no, he said, get very 205 00:11:18,520 --> 00:11:21,080 Speaker 1: nice guy that went delicious tacos. We gotta shout out though. 206 00:11:21,160 --> 00:11:23,720 Speaker 1: Roy CHOI apparently was the guy who came up with 207 00:11:23,800 --> 00:11:27,760 Speaker 1: Korean barbecue tacos, so he's worth mentioning for sure, at 208 00:11:27,840 --> 00:11:31,040 Speaker 1: least for that. So I guess we should really talk 209 00:11:31,080 --> 00:11:34,480 Speaker 1: about tacos instead of just salivating and talking about our 210 00:11:34,520 --> 00:11:39,640 Speaker 1: favorite tacos. Agreed, because, like I said, tacos are fairly 211 00:11:39,800 --> 00:11:43,720 Speaker 1: recent creations as far as Mexican cuisine goes. But one 212 00:11:43,800 --> 00:11:46,520 Speaker 1: of the things that is essential to a taco, the tortilla, 213 00:11:46,880 --> 00:11:51,200 Speaker 1: is actually very very very old. Yes it is, and 214 00:11:51,280 --> 00:11:53,640 Speaker 1: technically if you put something in a tortilla and eat it, 215 00:11:54,080 --> 00:11:58,000 Speaker 1: you could describe it as a taco. But you know, 216 00:11:58,040 --> 00:12:02,720 Speaker 1: basically since the domestication in southern Mexico of corn about 217 00:12:02,800 --> 00:12:06,640 Speaker 1: eight seven hundred years ago, they have been grinding that 218 00:12:06,720 --> 00:12:10,680 Speaker 1: stuff up, flattening it out, and cooking it near a 219 00:12:10,720 --> 00:12:12,760 Speaker 1: fire usually you know back then, like on a hot 220 00:12:12,840 --> 00:12:14,760 Speaker 1: rock or you know, we saw in Guatemala they were 221 00:12:14,800 --> 00:12:18,360 Speaker 1: still doing this hand every morning. Some of the best 222 00:12:18,400 --> 00:12:21,480 Speaker 1: tortillas you're ever gonna have. Yeah, but that was it, 223 00:12:21,559 --> 00:12:23,760 Speaker 1: Like then you have a tortilla after that. And they've 224 00:12:23,760 --> 00:12:26,120 Speaker 1: been doing this for thousands of years. I think it 225 00:12:26,200 --> 00:12:29,000 Speaker 1: was kicked off by the Maya who figured this out. 226 00:12:29,240 --> 00:12:32,360 Speaker 1: And then there was another really important innovation that the 227 00:12:32,360 --> 00:12:35,480 Speaker 1: old Mec people came up with, and that was to 228 00:12:35,840 --> 00:12:39,800 Speaker 1: take that corn and soak it in hot water with 229 00:12:39,800 --> 00:12:44,120 Speaker 1: wood ash, which made an alkaline solution basically, and that 230 00:12:44,200 --> 00:12:48,200 Speaker 1: actually broke down the um. The I think the pair 231 00:12:48,240 --> 00:12:53,880 Speaker 1: of carb the whole of the corn um and change 232 00:12:54,000 --> 00:12:56,599 Speaker 1: the corn nutritionally like it made a lot of the 233 00:12:56,640 --> 00:12:59,840 Speaker 1: stuff inside more bioavailable. So it took something that was 234 00:13:00,000 --> 00:13:02,280 Speaker 1: already like okay, this is this is fine, we can 235 00:13:02,320 --> 00:13:04,720 Speaker 1: stay alive on this and actually turned it into like 236 00:13:04,960 --> 00:13:08,480 Speaker 1: a really nutrient rich food. So the tortillas you're eating 237 00:13:08,920 --> 00:13:13,240 Speaker 1: um as long as they've undergone a process called Nick's tomalization. 238 00:13:13,880 --> 00:13:17,800 Speaker 1: Um is actually pretty pretty healthy for you. That sounds 239 00:13:17,800 --> 00:13:20,800 Speaker 1: like you said the word tomali in there, I did, Yes, 240 00:13:21,120 --> 00:13:22,920 Speaker 1: would you like to spill the beans? And being KOI 241 00:13:24,240 --> 00:13:28,480 Speaker 1: so in the uh nahuaddle language that the language of 242 00:13:28,480 --> 00:13:33,800 Speaker 1: the Aztecs next teale was means ashes and then tomali 243 00:13:33,960 --> 00:13:37,520 Speaker 1: with an eye means unformed maze dough, which will sound 244 00:13:37,520 --> 00:13:39,360 Speaker 1: familiar if I've ever had a tomali with an e 245 00:13:39,600 --> 00:13:42,240 Speaker 1: on the end. Let me ask you this, do you 246 00:13:42,280 --> 00:13:46,120 Speaker 1: and youumy ever do tacos yourself at home? Yeah? We 247 00:13:46,240 --> 00:13:50,360 Speaker 1: do more like just variations on taco salad typically, but 248 00:13:50,520 --> 00:13:53,480 Speaker 1: you know, yeah, we'll get like some blue corn tacos 249 00:13:53,520 --> 00:13:55,640 Speaker 1: once in a while and fill them up, or else 250 00:13:55,679 --> 00:13:58,199 Speaker 1: we'll make We'll get like some of those like um 251 00:13:58,240 --> 00:14:00,720 Speaker 1: some usually we do flower though, like that this the 252 00:14:00,720 --> 00:14:02,920 Speaker 1: ones you have to refrigerate, we'll get those, the lucy 253 00:14:02,960 --> 00:14:06,600 Speaker 1: goosey ones. Make some fish tacos with slaw that kind 254 00:14:06,600 --> 00:14:09,200 Speaker 1: of stuff. Yeah, we do sometimes, all right. If you 255 00:14:09,240 --> 00:14:10,720 Speaker 1: ever want to just kind of take it to the 256 00:14:10,760 --> 00:14:15,000 Speaker 1: next level, I highly recommend making your own tortillas. Get 257 00:14:15,000 --> 00:14:19,320 Speaker 1: a tortilla press. It's a maze or some massa maze 258 00:14:19,800 --> 00:14:21,560 Speaker 1: and just give it a whirl. It's it's they're a 259 00:14:21,560 --> 00:14:23,520 Speaker 1: little tricky, but once you get the hang of it, 260 00:14:23,520 --> 00:14:27,480 Speaker 1: it uh. It really just takes things to a stratosphere 261 00:14:27,560 --> 00:14:30,560 Speaker 1: that I previously did not know. I can imagine I'd 262 00:14:30,560 --> 00:14:33,760 Speaker 1: never really even considered doing that, but I'm going to now. Yeah, 263 00:14:33,800 --> 00:14:36,400 Speaker 1: get maybe I'll buy you a tortilla press. Would you accept? 264 00:14:37,360 --> 00:14:39,760 Speaker 1: I you have to now you've just offered on the 265 00:14:39,920 --> 00:14:42,760 Speaker 1: on the podcast. I will hold you to that. Good. 266 00:14:42,760 --> 00:14:46,520 Speaker 1: I'll send you mind and I'll get into it. Be 267 00:14:46,600 --> 00:14:49,400 Speaker 1: like there's like old crusty dough on this one. Actually 268 00:14:49,440 --> 00:14:51,400 Speaker 1: I worn't in I don't know if there's anything to that, 269 00:14:51,440 --> 00:14:55,200 Speaker 1: but if it's like cast iron, that may yeah like seasoned. 270 00:14:55,200 --> 00:15:02,000 Speaker 1: Sure cool, thanks man? Sure. So um, we've got mixed 271 00:15:02,000 --> 00:15:05,120 Speaker 1: to moll ization, which makes the stuff in the corn 272 00:15:05,440 --> 00:15:08,440 Speaker 1: that was already there like iron and vitamin B three 273 00:15:08,840 --> 00:15:13,680 Speaker 1: way more bioavailable. Right. Yes, it actually sucks calcium into 274 00:15:13,760 --> 00:15:16,720 Speaker 1: the corn, so it adds a lot of calcium. It 275 00:15:16,760 --> 00:15:19,440 Speaker 1: fortifies it with calcium. Just this process of soaking the 276 00:15:19,520 --> 00:15:23,720 Speaker 1: corn in wood, ash and water before you turn it 277 00:15:23,760 --> 00:15:27,600 Speaker 1: into massa and then it also kills off mico toxins 278 00:15:27,600 --> 00:15:31,640 Speaker 1: which can mess you up pretty good fungal toxins that 279 00:15:31,680 --> 00:15:33,640 Speaker 1: can be present on corn. And when you put all 280 00:15:33,640 --> 00:15:36,440 Speaker 1: this together, especially if you added together with some beans, 281 00:15:36,480 --> 00:15:39,520 Speaker 1: you have what's called the complete protein. Huh, that's right, 282 00:15:39,760 --> 00:15:42,520 Speaker 1: And that means you can indulge in those tacos and 283 00:15:42,520 --> 00:15:45,600 Speaker 1: feel good about it. A complete protein is when you 284 00:15:45,600 --> 00:15:50,320 Speaker 1: have the nine essential amino acids and basically equal amounts. 285 00:15:50,840 --> 00:15:53,360 Speaker 1: And here's the little trick to tacos though, that make 286 00:15:53,400 --> 00:15:57,560 Speaker 1: it special. You can have beans and you're not a 287 00:15:57,560 --> 00:16:01,080 Speaker 1: complete protein. You can have corn and not a complete protein. 288 00:16:01,680 --> 00:16:04,520 Speaker 1: But if you put those things together, you do have 289 00:16:04,600 --> 00:16:08,320 Speaker 1: a complete protein because beans have all those essential amino 290 00:16:08,400 --> 00:16:13,520 Speaker 1: acids but one it's called matthionine, and corn does have that. 291 00:16:13,600 --> 00:16:16,600 Speaker 1: So it's it's almost like it was meant to be. Yeah, corns, like, 292 00:16:16,920 --> 00:16:19,760 Speaker 1: I'll help you out with some methionine, no problem, Yeah, man, 293 00:16:20,280 --> 00:16:24,200 Speaker 1: brief red beans. I know there's something about food that 294 00:16:25,320 --> 00:16:28,640 Speaker 1: when you know that they form some sort of like 295 00:16:29,000 --> 00:16:34,080 Speaker 1: natural pattern just makes them even more satisfying and wholesome. Yeah, 296 00:16:34,160 --> 00:16:38,160 Speaker 1: or when things come together to make a greater whole, Yeah, exactly, 297 00:16:38,520 --> 00:16:40,880 Speaker 1: should we take a break. Yeah, let's take a break 298 00:16:40,880 --> 00:16:44,239 Speaker 1: and we'll get back to the We'll get to contact 299 00:16:44,320 --> 00:16:57,120 Speaker 1: between the Spanish and the Mesoamericans. I want to learn 300 00:16:57,120 --> 00:17:01,120 Speaker 1: about how to take a perfect but on a fractals 301 00:17:01,200 --> 00:17:03,680 Speaker 1: gone that hun the Lizzie Border murders, that they kind 302 00:17:03,680 --> 00:17:09,800 Speaker 1: of all runs on the plane. Everything we should know. 303 00:17:10,800 --> 00:17:14,520 Speaker 1: Word up, Jerry, Okay, So, um, we've got the invention 304 00:17:14,560 --> 00:17:19,320 Speaker 1: of the tortilla. That doesn't mean that tacos were invented yet. Um. 305 00:17:19,520 --> 00:17:22,159 Speaker 1: One of the reasons why tacos you can't say tacos 306 00:17:22,200 --> 00:17:26,399 Speaker 1: were invented is because um, meso Americans used tortillas for 307 00:17:26,480 --> 00:17:30,399 Speaker 1: just about everything. I think the Spanish said that Montezuma Um, 308 00:17:30,560 --> 00:17:33,920 Speaker 1: the emperor of the Aztecs, who was running the show 309 00:17:34,000 --> 00:17:38,080 Speaker 1: when the Spaniards showed up in fifteen nineteen, um that 310 00:17:38,160 --> 00:17:42,160 Speaker 1: he would eat He would basically use his tortillas as 311 00:17:42,200 --> 00:17:44,720 Speaker 1: a as a spoon, much much the same way. Have 312 00:17:44,720 --> 00:17:47,479 Speaker 1: you ever eaten eat the open food? Yeah, I mean 313 00:17:47,520 --> 00:17:50,080 Speaker 1: I do this with tortillas, but sure you know, so 314 00:17:50,160 --> 00:17:51,760 Speaker 1: those I can't remember the name of the bread, but 315 00:17:51,760 --> 00:17:54,400 Speaker 1: they use that bread for like everything. It's just it's 316 00:17:54,440 --> 00:17:56,920 Speaker 1: just generally a utensil as much as it is a food. 317 00:17:57,119 --> 00:17:59,840 Speaker 1: And apparently that that the Aztecs used to do that 318 00:18:00,000 --> 00:18:02,920 Speaker 1: with tortillas, and I would guess Meso Americans as a whole. 319 00:18:03,280 --> 00:18:06,720 Speaker 1: So Dave points out quite rightly that you can't really 320 00:18:06,760 --> 00:18:09,040 Speaker 1: say what they were eating were tacos, even though they 321 00:18:09,119 --> 00:18:12,040 Speaker 1: might have even been putting stuff in these tortillas. And 322 00:18:12,160 --> 00:18:15,439 Speaker 1: the way that you couldn't say that, you know, whatever 323 00:18:15,520 --> 00:18:17,679 Speaker 1: you were eating was a sandwich because there was a 324 00:18:17,760 --> 00:18:19,800 Speaker 1: loaf of bread on the table or a basket of 325 00:18:19,920 --> 00:18:22,760 Speaker 1: rolls on the table. Uh, in the exact same way 326 00:18:22,800 --> 00:18:25,240 Speaker 1: that that makes sense. Yeah, I remember when I went 327 00:18:25,280 --> 00:18:27,280 Speaker 1: when I lived in Yuma twenty five years ago and 328 00:18:27,280 --> 00:18:29,720 Speaker 1: I went to Algadonis right over the border for the 329 00:18:29,760 --> 00:18:34,280 Speaker 1: first time, and I saw the local Mexican population with 330 00:18:34,359 --> 00:18:38,000 Speaker 1: these big plates like stewed meat, and they had the 331 00:18:38,000 --> 00:18:39,679 Speaker 1: tortillas and I was like, Oh, they're going to assemble 332 00:18:39,720 --> 00:18:42,359 Speaker 1: that to a taco, but no, no, they ripped it 333 00:18:42,480 --> 00:18:45,000 Speaker 1: up and they would just use it to grab the 334 00:18:45,040 --> 00:18:47,320 Speaker 1: meat and put it in their mouth. And I thought 335 00:18:47,480 --> 00:18:50,080 Speaker 1: that's when the lights kind of went off. And you know, 336 00:18:50,119 --> 00:18:52,880 Speaker 1: I still love the traditional taco too, but I also 337 00:18:52,960 --> 00:18:54,919 Speaker 1: love to just put the stuff on my plate and 338 00:18:55,000 --> 00:18:58,440 Speaker 1: use it as a spoon or a grabber. Sure, it's 339 00:18:58,440 --> 00:19:02,679 Speaker 1: like uh oh, I can't remember what it's called. But 340 00:19:02,720 --> 00:19:05,880 Speaker 1: there's a kind of sushi. It's almost like deconstructed sushi 341 00:19:06,000 --> 00:19:07,920 Speaker 1: where they don't bother to turn it into a roll. 342 00:19:08,000 --> 00:19:10,280 Speaker 1: It's just a bed of rice and then they put 343 00:19:10,320 --> 00:19:12,240 Speaker 1: all this stuff you would put in the sushi just 344 00:19:12,359 --> 00:19:15,400 Speaker 1: on top of the rice, so it's technically not sushi, 345 00:19:15,400 --> 00:19:18,040 Speaker 1: even though all of the elements are there. Yeah. And 346 00:19:18,080 --> 00:19:19,800 Speaker 1: I do the same thing with Indian food with the 347 00:19:20,119 --> 00:19:24,760 Speaker 1: garlic non yes, which again is another one of my 348 00:19:24,800 --> 00:19:28,439 Speaker 1: favorite cuisines. To like Indian food. Oh my god, I 349 00:19:28,520 --> 00:19:32,480 Speaker 1: just I love like all food. Human is always saying she, 350 00:19:32,480 --> 00:19:34,680 Speaker 1: she's like it. It doesn't really matter whenever you talk 351 00:19:34,760 --> 00:19:36,600 Speaker 1: about how great a food is, because you think all 352 00:19:36,640 --> 00:19:39,360 Speaker 1: food is good. And it's true, Like I love just 353 00:19:39,440 --> 00:19:42,280 Speaker 1: about all food. There's really not a food that I'm like, 354 00:19:42,359 --> 00:19:45,480 Speaker 1: I don't like that wholesale you know, I know, one 355 00:19:45,520 --> 00:19:50,080 Speaker 1: of my favorite obbies is eating foods seems so good. 356 00:19:50,760 --> 00:19:53,040 Speaker 1: Uh So the taco though, back then, like you said, 357 00:19:53,040 --> 00:19:56,160 Speaker 1: they were using these tortillas spoons and such like that, 358 00:19:56,840 --> 00:20:02,200 Speaker 1: and it was about the late eighteen hundreds that sort 359 00:20:02,200 --> 00:20:06,320 Speaker 1: of the Mexican taco that we're familiar with finally kind 360 00:20:06,320 --> 00:20:12,120 Speaker 1: of comes on the scene. So the word tacos kind 361 00:20:12,119 --> 00:20:16,520 Speaker 1: of up for debate, isn't it. Yeah, I mean, taco 362 00:20:16,720 --> 00:20:20,080 Speaker 1: was a word in Spain, you know, hundreds of years ago, 363 00:20:20,200 --> 00:20:22,680 Speaker 1: but it didn't mean the food. It was meant a 364 00:20:22,760 --> 00:20:24,440 Speaker 1: lot of different things. But one of the things that 365 00:20:24,560 --> 00:20:27,679 Speaker 1: meant that's going to come into play with the food 366 00:20:27,800 --> 00:20:30,680 Speaker 1: was it was like a plug or attack stuffed into 367 00:20:30,760 --> 00:20:33,720 Speaker 1: the barrel of a musket to keep that ball settled. 368 00:20:34,359 --> 00:20:36,520 Speaker 1: It also was like a shot of wine, or a 369 00:20:37,160 --> 00:20:40,160 Speaker 1: hammer or a billiard queue you could call a taco, 370 00:20:40,359 --> 00:20:42,959 Speaker 1: But at the time, none of those words had anything 371 00:20:42,960 --> 00:20:46,119 Speaker 1: to do with the food. No, so the word taco 372 00:20:46,240 --> 00:20:49,720 Speaker 1: predates the food taco. That seems to be the clear, 373 00:20:50,119 --> 00:20:53,359 Speaker 1: the clear aspect of this, the clear upshot, as I 374 00:20:53,400 --> 00:20:57,199 Speaker 1: would say, Um, yes, there's also a there's also a 375 00:20:57,320 --> 00:21:00,200 Speaker 1: rival to the Spanish word taco t a c e o, 376 00:21:00,720 --> 00:21:05,800 Speaker 1: and that's a not huaddle word taco there with an 377 00:21:05,920 --> 00:21:08,560 Speaker 1: L in there, basically t l a h c o, 378 00:21:09,760 --> 00:21:13,160 Speaker 1: and it apparently means middle or half and from everything 379 00:21:13,160 --> 00:21:17,440 Speaker 1: I've seen that is an incorrect etymology for the word 380 00:21:17,440 --> 00:21:19,800 Speaker 1: taco as we understand it today, that it is just 381 00:21:20,080 --> 00:21:23,040 Speaker 1: total coincidence. Right. But you might see some people claiming 382 00:21:23,080 --> 00:21:25,639 Speaker 1: that correct, yes, but they are wrong. From what I 383 00:21:25,680 --> 00:21:29,480 Speaker 1: can tell, that's right. So to get from the muskeet 384 00:21:29,520 --> 00:21:33,520 Speaker 1: plug to the food. Uh. In Pilter's books, he makes 385 00:21:33,600 --> 00:21:36,760 Speaker 1: a a guess that I surmised that other people have 386 00:21:36,840 --> 00:21:39,639 Speaker 1: also made that sounds pretty good to me. With his 387 00:21:39,760 --> 00:21:43,879 Speaker 1: story and Hidalgo, it was a silver mining town, uh 388 00:21:44,000 --> 00:21:48,159 Speaker 1: Rial del Monte specifically, and what the guys and the 389 00:21:48,200 --> 00:21:50,640 Speaker 1: mind would do is they would work in the uh 390 00:21:50,720 --> 00:21:53,920 Speaker 1: they're sometimes daughters and wives wuld bring them their lunch, 391 00:21:54,040 --> 00:21:57,600 Speaker 1: which was something a lot like a taco, like beans 392 00:21:57,680 --> 00:22:00,240 Speaker 1: or that stewed meat or maybe some avocado and wrapped 393 00:22:00,240 --> 00:22:02,480 Speaker 1: in a tortilla. They would put it in a towel 394 00:22:02,480 --> 00:22:05,360 Speaker 1: line basket where they get all nice and steamy and 395 00:22:05,480 --> 00:22:08,600 Speaker 1: bring it down there for lunch. So, while they're working 396 00:22:08,640 --> 00:22:10,960 Speaker 1: in the mine, they're blasting holes in the rock, which 397 00:22:11,000 --> 00:22:13,440 Speaker 1: they do by carving out a hole and then stuffing 398 00:22:13,480 --> 00:22:17,520 Speaker 1: in an explosive, which they call the taco. So it 399 00:22:17,600 --> 00:22:21,160 Speaker 1: might seem like a tinuous connection, but in Mexico City 400 00:22:21,160 --> 00:22:23,760 Speaker 1: in the early twenty century, there was a taco called 401 00:22:23,800 --> 00:22:27,200 Speaker 1: tacos steam and arrow, a minor's taco, and some other 402 00:22:27,320 --> 00:22:31,359 Speaker 1: variations a taco state canasta, Tacos from a basket, or 403 00:22:31,440 --> 00:22:35,879 Speaker 1: tacos sudatos, sweaty, or steam tacos, and that kind of 404 00:22:35,960 --> 00:22:38,480 Speaker 1: draws the line, I think pretty clearly. Yeah, And all 405 00:22:38,520 --> 00:22:40,680 Speaker 1: three of those were basically different names for the same 406 00:22:40,680 --> 00:22:43,600 Speaker 1: preparation where when you fry them and then you stacked 407 00:22:43,640 --> 00:22:46,240 Speaker 1: them all together, you would cover them with like a 408 00:22:46,280 --> 00:22:49,920 Speaker 1: little um, a little like napkin or something like that, 409 00:22:50,560 --> 00:22:54,280 Speaker 1: um in the basket to allow them to to steam 410 00:22:54,359 --> 00:22:57,960 Speaker 1: themselves to finish, right. And to me, that's where the 411 00:22:57,960 --> 00:23:01,280 Speaker 1: word taco comes from, not from the food wrapped in 412 00:23:01,280 --> 00:23:05,680 Speaker 1: the tortilla, but from that kind of food wrapped up 413 00:23:05,720 --> 00:23:08,760 Speaker 1: in that cloth napkin in the same way that they 414 00:23:08,760 --> 00:23:12,280 Speaker 1: were wrapping explosive in cloth and stuffing it in there. 415 00:23:12,720 --> 00:23:16,640 Speaker 1: That to me is the is the correlation rather than 416 00:23:16,960 --> 00:23:19,359 Speaker 1: the food, the fact that was in a basket wrapped 417 00:23:19,440 --> 00:23:23,520 Speaker 1: up in fabric, Yeah, and food wrapped up in the tortilla. Sure, 418 00:23:23,600 --> 00:23:25,800 Speaker 1: I mean, I get it. It's it's they're both possible. 419 00:23:25,840 --> 00:23:29,160 Speaker 1: I'm just putting my own hypoch is out there. Now, Okay, everybody, 420 00:23:29,240 --> 00:23:33,200 Speaker 1: You're like, it's not the tortilla, it's the napkin. That's honestly, 421 00:23:33,240 --> 00:23:35,879 Speaker 1: it makes sense to me when we're talking about explosive 422 00:23:35,920 --> 00:23:38,680 Speaker 1: plugs wrapped in fabric. You know what I mean about 423 00:23:38,720 --> 00:23:42,239 Speaker 1: an explosive delicious food. Well, that's the thing. And I 424 00:23:42,400 --> 00:23:44,679 Speaker 1: totally understand that they could have been, like, there's a 425 00:23:44,960 --> 00:23:46,879 Speaker 1: comb in one hand and a food bomb in the 426 00:23:46,920 --> 00:23:50,439 Speaker 1: other hand, So I get it. I'm like, uh, taco 427 00:23:50,520 --> 00:23:54,879 Speaker 1: and print talking about a taco as food, I believe 428 00:23:54,960 --> 00:23:58,520 Speaker 1: for the first time was in a novel called Los 429 00:23:58,560 --> 00:24:03,000 Speaker 1: Bandidos the Rio Frio The Bandits of Cold River, And 430 00:24:03,040 --> 00:24:05,040 Speaker 1: there's a line in that book where they're talking about 431 00:24:05,040 --> 00:24:08,920 Speaker 1: a celebration in Mexico City and they say cheeto, which 432 00:24:08,920 --> 00:24:11,800 Speaker 1: is fried goat with tortillas, and the children skipping with 433 00:24:11,840 --> 00:24:15,680 Speaker 1: tacos of tortillas and avocado in their hand. Sounds great. 434 00:24:15,800 --> 00:24:19,280 Speaker 1: What an idyllic little bucolic seeing that is. I wish 435 00:24:19,280 --> 00:24:22,679 Speaker 1: I was there. Yeah, anywhere there's fried go being served, 436 00:24:22,720 --> 00:24:25,000 Speaker 1: I wish I was there. I'm not done with the goat, 437 00:24:25,000 --> 00:24:30,560 Speaker 1: but sure I'm with it. Um So Um, so it 438 00:24:30,600 --> 00:24:32,879 Speaker 1: seems to be okay, we've got taco as a food. 439 00:24:32,920 --> 00:24:37,160 Speaker 1: It's appearing in print by at the at the latest, 440 00:24:38,040 --> 00:24:41,000 Speaker 1: which means that if you're if you write something down, 441 00:24:41,080 --> 00:24:43,600 Speaker 1: this is basically true across history. It is we've seen 442 00:24:43,640 --> 00:24:47,399 Speaker 1: an episode after episode. If you write something down and 443 00:24:47,520 --> 00:24:51,600 Speaker 1: you don't explain it, that means to people coming a 444 00:24:51,680 --> 00:24:55,600 Speaker 1: hundred or so years later looking back at this, that 445 00:24:55,600 --> 00:24:58,040 Speaker 1: that that means that this has been around and everybody 446 00:24:58,040 --> 00:25:00,480 Speaker 1: already knows what this is. I'm just refer into something 447 00:25:00,480 --> 00:25:03,240 Speaker 1: that everybody's familiar with. It's not a new invention. So 448 00:25:03,440 --> 00:25:08,400 Speaker 1: somewhere between the time that people were creating these taco 449 00:25:08,520 --> 00:25:11,000 Speaker 1: plugs in the silver mines in the middle of the 450 00:25:11,080 --> 00:25:16,199 Speaker 1: nineteenth century, maybe late nineteenth century, in eighteen tacos became 451 00:25:16,520 --> 00:25:19,639 Speaker 1: a thing. They were invented somewhere in there. Yeah, and 452 00:25:19,640 --> 00:25:25,040 Speaker 1: I mean it was in an actual Mexican dictionary defined 453 00:25:25,160 --> 00:25:29,680 Speaker 1: as taco as the food in Mexico City as its birthplace. Yeah, 454 00:25:29,680 --> 00:25:32,800 Speaker 1: it seems like Mexico City was ground zero for this place, 455 00:25:32,800 --> 00:25:35,600 Speaker 1: and that they believed that. By the turn of the 456 00:25:35,640 --> 00:25:39,280 Speaker 1: twentieth century, Um, Mexico City was starting to become a 457 00:25:39,320 --> 00:25:48,439 Speaker 1: bustling metropolis again, do tell So apparently by nineteen ten, 458 00:25:48,560 --> 00:25:51,760 Speaker 1: Mexico City had become like a huge, huge town of 459 00:25:51,760 --> 00:25:54,399 Speaker 1: a people, of a population about half a million people, 460 00:25:54,480 --> 00:25:58,000 Speaker 1: which is pretty significant, right. This is nine hundred and 461 00:25:58,040 --> 00:26:01,800 Speaker 1: ten when this happens. If you went back to fifteen, 462 00:26:02,720 --> 00:26:07,080 Speaker 1: about fifteen hundred, say, about four hundred years earlier, but 463 00:26:07,400 --> 00:26:13,080 Speaker 1: right before contact with the Europeans, um the same city, 464 00:26:13,160 --> 00:26:15,800 Speaker 1: Tenochtit Lawn, which Mexico City was built on, but the 465 00:26:15,800 --> 00:26:19,280 Speaker 1: Aztecs city that was there before had about four hundred 466 00:26:19,280 --> 00:26:24,160 Speaker 1: thousand people, just under half a million, and that nuts. Yeah, 467 00:26:24,200 --> 00:26:26,600 Speaker 1: I mean you would think that by they would have 468 00:26:26,720 --> 00:26:29,760 Speaker 1: over a million, right, But they wouldn't. And one reason 469 00:26:29,800 --> 00:26:32,359 Speaker 1: why is because the population took a nose dive both 470 00:26:33,040 --> 00:26:36,680 Speaker 1: between conquest of the Spanish and the violence that broke 471 00:26:36,680 --> 00:26:39,359 Speaker 1: out from that, but also even worse from the smallpox 472 00:26:39,400 --> 00:26:42,320 Speaker 1: that the Spanish brought with them, which wiped out forty 473 00:26:43,480 --> 00:26:47,520 Speaker 1: of the population of ten act Lawn in one year 474 00:26:47,840 --> 00:26:51,880 Speaker 1: the year after contact of the city died from smallpox. 475 00:26:53,160 --> 00:26:55,720 Speaker 1: So it took it took that long to rebound by 476 00:26:55,760 --> 00:26:58,639 Speaker 1: all the way up to it it got. It finally 477 00:26:58,720 --> 00:27:03,440 Speaker 1: surpassed its pre contact population. So nineteen ten, things are 478 00:27:03,440 --> 00:27:07,800 Speaker 1: cooking literally in Mexico City and a lot of people 479 00:27:07,960 --> 00:27:10,439 Speaker 1: from you know, more rural Mexico had moved there to 480 00:27:10,480 --> 00:27:13,000 Speaker 1: get work, to work in the factories, and they were 481 00:27:13,000 --> 00:27:16,640 Speaker 1: living in uh, you know, small tenements basically, and they 482 00:27:16,640 --> 00:27:19,040 Speaker 1: didn't have these big, full kitchens usually to work with. 483 00:27:19,520 --> 00:27:22,360 Speaker 1: So this is where the street taco or the tacareas 484 00:27:22,800 --> 00:27:25,680 Speaker 1: really started to pop up, where you would go outside 485 00:27:25,720 --> 00:27:27,280 Speaker 1: for dinner and you would go down to the street 486 00:27:27,280 --> 00:27:31,920 Speaker 1: and find these delicious mouth watering tacarias. Uh. And they were, 487 00:27:32,200 --> 00:27:34,359 Speaker 1: you know, they were bringing in influences from every corner 488 00:27:34,359 --> 00:27:37,159 Speaker 1: of Mexico, because you know, Mexico is a huge country, 489 00:27:37,280 --> 00:27:40,080 Speaker 1: just like you know the United States has in every 490 00:27:40,119 --> 00:27:44,280 Speaker 1: country has like regional food specialties, same as true in Mexico. 491 00:27:44,520 --> 00:27:48,240 Speaker 1: And all of these different flavors were coming into central 492 00:27:48,280 --> 00:27:52,439 Speaker 1: Mexico City and exploding onto the food scene there. Yes, 493 00:27:53,160 --> 00:27:57,399 Speaker 1: I mean the very in various cuisines that are brought 494 00:27:57,440 --> 00:28:01,639 Speaker 1: by different people's Is not this not the least reason 495 00:28:01,720 --> 00:28:05,600 Speaker 1: why multiculturalism is a great thing. You know, agreed, in 496 00:28:05,640 --> 00:28:07,800 Speaker 1: Mexico City is a melting pot at the beginning of 497 00:28:07,800 --> 00:28:10,080 Speaker 1: the twentieth century. I mean, all these people were bringing it, 498 00:28:10,280 --> 00:28:13,960 Speaker 1: and not just from Mexico or every part of Mexico. Um, 499 00:28:14,560 --> 00:28:17,879 Speaker 1: but there was some influences like outside of Mexico to 500 00:28:18,400 --> 00:28:21,560 Speaker 1: like tacos l pasteur, right, the one you mentioned earlier 501 00:28:21,600 --> 00:28:24,879 Speaker 1: that you've got kind of a deconstructed version of today. Yeah, 502 00:28:25,080 --> 00:28:27,480 Speaker 1: with that pineapple flavor, and that one I think has 503 00:28:27,520 --> 00:28:32,040 Speaker 1: a pretty interesting story which I never knew it was. Uh. 504 00:28:32,200 --> 00:28:36,879 Speaker 1: It originated in Lebanon in uh and specifically in the 505 00:28:36,920 --> 00:28:39,880 Speaker 1: Mexican state of Pueblo. We had these uh or they 506 00:28:40,000 --> 00:28:42,280 Speaker 1: I say, we feel like I'm living in Mexico right now. 507 00:28:42,560 --> 00:28:45,440 Speaker 1: After those tacos you had, I can imagine why. I 508 00:28:45,440 --> 00:28:48,760 Speaker 1: had these Lebanon or Lebanese immigrants settling there in the 509 00:28:48,800 --> 00:28:53,560 Speaker 1: early twentieth century, and they started selling their eros and 510 00:28:53,600 --> 00:28:56,640 Speaker 1: they had those lambs on the vertical spit uh like 511 00:28:56,720 --> 00:28:58,400 Speaker 1: they still have the day, and they were cutting off 512 00:28:58,400 --> 00:29:00,920 Speaker 1: strips of it, putting it on a pede uh uh 513 00:29:01,080 --> 00:29:04,760 Speaker 1: sometimes a flower tortilla. And in Pueblo there were and 514 00:29:04,840 --> 00:29:08,400 Speaker 1: still are known as tacos uh arabis, which is Arab 515 00:29:09,040 --> 00:29:12,960 Speaker 1: like Arab tacos, and the Mexicans there said, hey, they're 516 00:29:12,960 --> 00:29:15,640 Speaker 1: really onto something here with this vertical spit, but let's 517 00:29:15,680 --> 00:29:19,600 Speaker 1: throw a dobo pork butt up there instead, and then 518 00:29:19,760 --> 00:29:22,520 Speaker 1: throw a little grilled pineapple on there as well, and 519 00:29:22,560 --> 00:29:25,320 Speaker 1: they you have what we recognize as tacos l pastor, 520 00:29:25,400 --> 00:29:28,440 Speaker 1: which means shepherd's tacos, which is a reference to the 521 00:29:28,480 --> 00:29:32,680 Speaker 1: Bedouin roots of the Lebanese immigrants who came over. Great story, 522 00:29:32,960 --> 00:29:35,840 Speaker 1: It is a great story. And actually, Chuck, that reminds 523 00:29:35,840 --> 00:29:37,600 Speaker 1: me of another story I was talking about. I was 524 00:29:37,640 --> 00:29:40,720 Speaker 1: boasting about how I love all food. There's actually, um, 525 00:29:40,800 --> 00:29:42,760 Speaker 1: one of the few things I've ever sent back in 526 00:29:42,840 --> 00:29:46,280 Speaker 1: my life was that a Lebanese restaurant in Toledo called 527 00:29:46,280 --> 00:29:49,720 Speaker 1: the Bay Root may still be there and um, a 528 00:29:49,800 --> 00:29:53,000 Speaker 1: little on the nose, but sure. And my family was 529 00:29:53,000 --> 00:29:55,920 Speaker 1: was feeling pretty adventurous and ordered a bunch of stuff 530 00:29:55,960 --> 00:29:57,640 Speaker 1: off the menu. And one of the things we ordered, 531 00:29:57,880 --> 00:30:00,240 Speaker 1: it didn't really sink in what we were ordering, but 532 00:30:00,320 --> 00:30:04,200 Speaker 1: they brought out a bunt, a full size bunt cakes 533 00:30:04,760 --> 00:30:10,120 Speaker 1: bunt pants worth of raw ground meat covered in raw egg. 534 00:30:10,760 --> 00:30:13,160 Speaker 1: Oh my gosh, and it was just on this big 535 00:30:13,200 --> 00:30:15,360 Speaker 1: plate and it was like dig in and we were 536 00:30:15,400 --> 00:30:17,720 Speaker 1: just like we can't where we can't. We can't and 537 00:30:17,760 --> 00:30:20,360 Speaker 1: I still to the steak feel bad about wasting that meat. 538 00:30:20,680 --> 00:30:22,520 Speaker 1: Do you know what it was like? What that dishes? 539 00:30:23,200 --> 00:30:25,120 Speaker 1: I don't remember what it's called. Someone to let us know. 540 00:30:25,360 --> 00:30:27,480 Speaker 1: I sure, and yeah, I think it was. I don't 541 00:30:27,520 --> 00:30:30,400 Speaker 1: think it was like an invention of of that restaurant's 542 00:30:30,400 --> 00:30:33,760 Speaker 1: owners or the cook, the chef. I should say, um, 543 00:30:33,800 --> 00:30:37,040 Speaker 1: but I haven't seen it very frequently since then, but 544 00:30:37,200 --> 00:30:40,120 Speaker 1: it was. We just were like, no, we're not gonna 545 00:30:40,240 --> 00:30:42,520 Speaker 1: do that one. Well, I mean, hats off to your 546 00:30:42,560 --> 00:30:46,080 Speaker 1: family in the nineteen eighties and Toledo for going to 547 00:30:46,240 --> 00:30:49,280 Speaker 1: a Lebanese restaurant. We didn't. We didn't. We had Chinese 548 00:30:49,280 --> 00:30:51,840 Speaker 1: food and that was about as crazy as we got. Oh, 549 00:30:52,040 --> 00:30:54,080 Speaker 1: we got fancy. Not only did we go to the 550 00:30:54,080 --> 00:30:56,760 Speaker 1: Bay Route once in a while, we also sometimes went 551 00:30:56,800 --> 00:31:00,520 Speaker 1: to in Japanese steakhouse, which is Abachi Stay Cows, so 552 00:31:00,600 --> 00:31:03,920 Speaker 1: we got real ethnics sometimes. Yeah, that stuff was we 553 00:31:03,960 --> 00:31:06,080 Speaker 1: couldn't afford that. I'm not like you were rich or anything, 554 00:31:06,080 --> 00:31:08,480 Speaker 1: but uh, we had a lot at home, so we 555 00:31:08,520 --> 00:31:10,280 Speaker 1: didn't even go out that much. So when we did, 556 00:31:10,320 --> 00:31:14,520 Speaker 1: it was pretty conservative, but it wasn't until my twenties, 557 00:31:14,600 --> 00:31:16,560 Speaker 1: till I left home and got into college that I 558 00:31:16,600 --> 00:31:19,560 Speaker 1: really started exploring foods of the world. Yeah, well, good 559 00:31:19,600 --> 00:31:21,760 Speaker 1: for you for doing that. Some people never do, you know, 560 00:31:21,920 --> 00:31:24,400 Speaker 1: especially if they were raised without being exposed to it. 561 00:31:24,480 --> 00:31:29,160 Speaker 1: So it's good that you did well. So great about multiculturalism, food, 562 00:31:29,400 --> 00:31:33,480 Speaker 1: beautiful babies. Yeah, beautiful babies for sure. Plenty of stuff 563 00:31:33,520 --> 00:31:38,640 Speaker 1: different points of view, but really food. Sure. So you 564 00:31:38,680 --> 00:31:40,560 Speaker 1: want to take another break and then get back to 565 00:31:40,800 --> 00:31:44,320 Speaker 1: tacos continuing on because we finally reached the point where 566 00:31:44,320 --> 00:31:47,320 Speaker 1: we're like, Okay, tacos now exists, but they're pretty much 567 00:31:47,720 --> 00:31:50,800 Speaker 1: being slung out of food carts in Mexico City right 568 00:31:50,840 --> 00:31:53,040 Speaker 1: now at the beginning of the twenties century. Yeah, we're 569 00:31:53,040 --> 00:31:55,480 Speaker 1: going to take a trip to Los Angeles, Los Angeles 570 00:31:56,440 --> 00:32:09,440 Speaker 1: right after this. I want to learn about a terrosortic collegel, 571 00:32:09,480 --> 00:32:11,240 Speaker 1: how to take a prograt move with all about fractal 572 00:32:11,320 --> 00:32:14,000 Speaker 1: get kiscon that's a hun, the Lizzie Border murders, and 573 00:32:14,000 --> 00:32:15,640 Speaker 1: they kind of all runs on the plane every day. 574 00:32:17,560 --> 00:32:23,320 Speaker 1: That's so we should know. No word up, Jerry, all right, 575 00:32:23,840 --> 00:32:28,280 Speaker 1: smoggy kind of already overcrowded, gross Los Angeles in the 576 00:32:28,320 --> 00:32:33,840 Speaker 1: nineteen forties and fifties. Uh was a very segregated place. Uh. 577 00:32:33,880 --> 00:32:35,920 Speaker 1: There were plenty of Mexican residents. There were plenty of 578 00:32:36,600 --> 00:32:40,160 Speaker 1: uh Black Americans, there were plenty of Asian residents. There 579 00:32:40,200 --> 00:32:42,080 Speaker 1: were plenty of people. It was a melting pot. But 580 00:32:42,440 --> 00:32:45,360 Speaker 1: they tended to um. There was a white flight that happened, 581 00:32:45,360 --> 00:32:48,120 Speaker 1: and they tended to live apart. By the nineteen forties. 582 00:32:48,800 --> 00:32:52,080 Speaker 1: It's sort of the suburbs in the valley Orange County 583 00:32:52,120 --> 00:32:54,120 Speaker 1: maybe is where a lot of white people fled to. 584 00:32:54,440 --> 00:32:57,480 Speaker 1: And not entirely, but uh, if you wanted to live 585 00:32:57,640 --> 00:33:01,960 Speaker 1: inside Los Angeles, like maybe East Los Angeles, you may 586 00:33:02,040 --> 00:33:06,520 Speaker 1: have been for Mexico originally. Yeah, like cheech Marin Yeah, 587 00:33:06,560 --> 00:33:08,840 Speaker 1: born in East l A. Yeah, that's right, man. What 588 00:33:08,880 --> 00:33:13,840 Speaker 1: a great song that was so um in in its 589 00:33:14,080 --> 00:33:19,000 Speaker 1: Jeffrey Pilcher, Senior Pilcher, Um he thought to look around 590 00:33:19,360 --> 00:33:21,600 Speaker 1: at the UM. I think he got his hands on 591 00:33:21,640 --> 00:33:23,720 Speaker 1: some phone books from Los Angeles in the forties and 592 00:33:23,760 --> 00:33:26,760 Speaker 1: fifties and started looking up taco joints. Because remember, at 593 00:33:26,760 --> 00:33:30,880 Speaker 1: the behest of one day, Ruse who would become a 594 00:33:30,880 --> 00:33:35,400 Speaker 1: stuff you should know legendary writer Um Jeffrey Pilchers on 595 00:33:35,440 --> 00:33:37,600 Speaker 1: this quest now to figure out how we got to 596 00:33:37,760 --> 00:33:41,560 Speaker 1: the Americanized version of tacos. So he's tracing it from 597 00:33:41,640 --> 00:33:45,240 Speaker 1: Mexico City up to California, as one would do, and 598 00:33:45,240 --> 00:33:48,000 Speaker 1: he did that by by looking at them at the 599 00:33:48,000 --> 00:33:51,640 Speaker 1: phone book. And what he found is that outside of 600 00:33:51,960 --> 00:33:55,440 Speaker 1: East l A, you could find plenty of restaurants that 601 00:33:55,520 --> 00:33:58,000 Speaker 1: were taco joints. But in East l A there were 602 00:33:58,040 --> 00:34:01,360 Speaker 1: only two restaurants in the phone book that had the 603 00:34:01,440 --> 00:34:05,600 Speaker 1: name taco in them, which would suggest Chuck that that 604 00:34:05,600 --> 00:34:09,680 Speaker 1: that they didn't eat tacos in like in authentic Mexican 605 00:34:10,320 --> 00:34:14,760 Speaker 1: Mexican American neighborhoods, But that's not necessarily the case. Yeah, 606 00:34:14,800 --> 00:34:17,440 Speaker 1: I think what has been surmised, and I fully agree, 607 00:34:18,120 --> 00:34:20,880 Speaker 1: is that there were plenty of places in East l 608 00:34:20,920 --> 00:34:23,719 Speaker 1: A serving tacos, they just didn't feel the need to 609 00:34:23,760 --> 00:34:27,800 Speaker 1: advertise it as a taco place to make it. Uh 610 00:34:27,960 --> 00:34:30,359 Speaker 1: it was. It was sort of if you were a 611 00:34:30,360 --> 00:34:33,320 Speaker 1: white American or a black American in the nineteen forties 612 00:34:33,320 --> 00:34:36,440 Speaker 1: and fifties in l A. Uh, Mexican food might have 613 00:34:36,440 --> 00:34:41,920 Speaker 1: seen exotic and maybe a little dangerous to try, like 614 00:34:42,000 --> 00:34:46,239 Speaker 1: dangerous for your stomach. That is right, right, So Tacos 615 00:34:46,520 --> 00:34:50,319 Speaker 1: was a safe cell essentially, is what has been speculated, 616 00:34:50,360 --> 00:34:52,759 Speaker 1: Like to put taco on a sign, people are like, oh, well, 617 00:34:52,840 --> 00:34:56,040 Speaker 1: I've heard of tacos. I can try this place out right, 618 00:34:56,520 --> 00:35:00,320 Speaker 1: And so um Peltry came up with some some pretty 619 00:35:00,320 --> 00:35:04,280 Speaker 1: great names that he found in the in the predominantly white, 620 00:35:04,360 --> 00:35:09,240 Speaker 1: predominantly black um neighborhoods in l A that had taco 621 00:35:09,320 --> 00:35:12,399 Speaker 1: in the name. Um. Apparently, the first one in Los 622 00:35:12,480 --> 00:35:18,600 Speaker 1: Angeles that catered to non Mexican um UH customers was 623 00:35:18,640 --> 00:35:22,160 Speaker 1: called Taco House, and that opened up in the early forties. 624 00:35:22,680 --> 00:35:25,239 Speaker 1: It's a pretty legit name, especially if you're saying, hey, 625 00:35:25,640 --> 00:35:30,479 Speaker 1: American people, UM, particularly white people and black people, Taco House. 626 00:35:30,560 --> 00:35:32,839 Speaker 1: That seems approachable, right, you're not afraid of that, come 627 00:35:32,880 --> 00:35:36,759 Speaker 1: meet here. That makes sense. They didn't even say Taco cosa. No, 628 00:35:37,080 --> 00:35:39,600 Speaker 1: that would be well now, that would have blown the 629 00:35:39,640 --> 00:35:42,920 Speaker 1: mines back in the early forties. I like any restaurant 630 00:35:43,000 --> 00:35:45,160 Speaker 1: with town at the end. So Ernie's Taco Town kind 631 00:35:45,160 --> 00:35:48,680 Speaker 1: of speaks to me. Yeah, how about Alice and Bird's places, 632 00:35:49,719 --> 00:35:53,440 Speaker 1: Bert's Taco Junction, Yeah, that's good. I wonder if it 633 00:35:53,480 --> 00:35:56,440 Speaker 1: was an old drink a boose. Yeah, Alice's Taco Terrorists, 634 00:35:56,480 --> 00:36:00,480 Speaker 1: which is fine. Frank's Taco In. That's a good one. 635 00:36:00,760 --> 00:36:04,040 Speaker 1: I've never gotten why you would call a restaurant and in, 636 00:36:04,560 --> 00:36:06,959 Speaker 1: because typically you sleep at and in, you know. Yeah, 637 00:36:07,000 --> 00:36:09,360 Speaker 1: I've never gotten that because we had village in Pizza 638 00:36:10,440 --> 00:36:12,239 Speaker 1: and I don't. I never got. I tried to sleep 639 00:36:12,239 --> 00:36:16,839 Speaker 1: there and it never worked. I'm so full. Uh. And 640 00:36:16,880 --> 00:36:20,120 Speaker 1: then in Watts, which is a predominantly historically at least 641 00:36:20,120 --> 00:36:25,440 Speaker 1: black neighborhood, you had Taco Kid and Taco the Town. Yeah, 642 00:36:25,440 --> 00:36:28,160 Speaker 1: that's a great one for sure. Taco the Town is 643 00:36:28,160 --> 00:36:32,320 Speaker 1: not around anymore. Oh, that's sad. But apparently there is 644 00:36:32,360 --> 00:36:37,719 Speaker 1: a Taco the Town in Maine, I believe. Oh man, 645 00:36:37,840 --> 00:36:40,200 Speaker 1: Maine tacos. I bet you even Maine has some good 646 00:36:40,239 --> 00:36:43,280 Speaker 1: tacos here and there. That would be the least likely state, 647 00:36:43,480 --> 00:36:48,560 Speaker 1: I would say, like Maine in Alaska. Right, So, um, 648 00:36:48,719 --> 00:36:51,480 Speaker 1: we've got we've gotten to the point where now there's 649 00:36:51,640 --> 00:36:55,879 Speaker 1: tacos in Los Angeles, right, they've crept up. People are 650 00:36:56,239 --> 00:36:59,920 Speaker 1: starting to create them and uh cater to non Mexican 651 00:37:00,040 --> 00:37:04,680 Speaker 1: and non Central American palettes. Um. And a lot of 652 00:37:04,719 --> 00:37:08,120 Speaker 1: people say Okay, Well it was actually Glenn Bell, the 653 00:37:08,160 --> 00:37:10,799 Speaker 1: guy who founded Taco Bell. Which did you know that 654 00:37:10,840 --> 00:37:12,960 Speaker 1: there was a person with the last name of Bell 655 00:37:13,040 --> 00:37:17,920 Speaker 1: that founded Taco Bell. I didn't either. It's insane. Like my, 656 00:37:17,920 --> 00:37:22,520 Speaker 1: my whole world view has changed, Like Jimmy Hut's pizza chain. Right, 657 00:37:23,000 --> 00:37:24,759 Speaker 1: I've got one for you, Chuck. Did you know that 658 00:37:24,840 --> 00:37:29,240 Speaker 1: the very first Pizza Hut was in Wichita, Kansas? Really? Yeah? 659 00:37:29,320 --> 00:37:32,600 Speaker 1: And the very first KFC guess what city that was in? Oh, 660 00:37:32,719 --> 00:37:39,040 Speaker 1: please tell me it's Kentucky somewhere. No, Salt Lake City, Utah. What. Yeah, 661 00:37:39,040 --> 00:37:43,640 Speaker 1: it's true. The colonel really was from Kentucky. But the 662 00:37:43,719 --> 00:37:47,600 Speaker 1: first Kentucky Fried Chicken restaurant was open in Salt Lake. 663 00:37:49,080 --> 00:37:50,719 Speaker 1: I think it's one of those things where it's like, 664 00:37:51,320 --> 00:37:54,320 Speaker 1: if you open a thing based on a regional cuisine, 665 00:37:54,520 --> 00:37:57,400 Speaker 1: the one place that's not going to do well is 666 00:37:57,400 --> 00:38:00,680 Speaker 1: in the actual region that that cuisine comes from. Well, 667 00:38:00,680 --> 00:38:03,160 Speaker 1: they don't have Taco Bells in Mexico. No, we'll talk 668 00:38:03,160 --> 00:38:06,319 Speaker 1: about that later. We'll talk of we'll talk of that later. 669 00:38:08,000 --> 00:38:12,879 Speaker 1: Al Right, So again, Senior Pilcher, I gotta read this book. 670 00:38:12,880 --> 00:38:15,880 Speaker 1: It sounds fantastic. Um. He talks about the fact that 671 00:38:16,280 --> 00:38:18,520 Speaker 1: if you were a Mexican immigrant and you were building 672 00:38:18,520 --> 00:38:21,600 Speaker 1: a restaurant scene in the United States and you wanted 673 00:38:21,680 --> 00:38:25,160 Speaker 1: to appeal to the Americans there, then you might wanna 674 00:38:25,880 --> 00:38:29,000 Speaker 1: like source ingredients that they You're probably not throwing tripe 675 00:38:29,040 --> 00:38:32,040 Speaker 1: their way right out of the barrel, you know, like 676 00:38:32,160 --> 00:38:35,320 Speaker 1: you might want to look at the the ingredients that 677 00:38:35,360 --> 00:38:39,360 Speaker 1: are readily available um that people like and like ground 678 00:38:39,360 --> 00:38:42,120 Speaker 1: beef is one of them. So that ground beef as 679 00:38:42,160 --> 00:38:46,400 Speaker 1: a central ingredient to those American tacos was really early on. Dude. 680 00:38:46,440 --> 00:38:49,640 Speaker 1: I can't tell you how how late it was in life. 681 00:38:49,719 --> 00:38:53,080 Speaker 1: Before I even had a chicken taco. For Pete's sake. Yeah, 682 00:38:53,080 --> 00:38:55,400 Speaker 1: I know, I'm with you, it was all ground beef. 683 00:38:55,440 --> 00:38:58,479 Speaker 1: It was like, that's all there was, you know. Even 684 00:38:58,520 --> 00:39:00,759 Speaker 1: if you went to a Mexican staurant that was not 685 00:39:00,800 --> 00:39:02,400 Speaker 1: really a Mexican restaurant like we used to go to 686 00:39:02,480 --> 00:39:05,960 Speaker 1: Cheat cheese, ground beef, ground beef and everything, it was 687 00:39:06,000 --> 00:39:08,319 Speaker 1: just ground beef. And actually that reminds me Chuck. I 688 00:39:08,360 --> 00:39:13,080 Speaker 1: turned up. There's this um Onion article that I remember 689 00:39:13,120 --> 00:39:18,160 Speaker 1: from made that much of an impression on me. Taco 690 00:39:18,239 --> 00:39:23,720 Speaker 1: bells five ingredients used in completely new way. The article 691 00:39:23,840 --> 00:39:27,480 Speaker 1: talks about how you've never had anything like this this one. 692 00:39:27,800 --> 00:39:30,520 Speaker 1: The beef is on top of the beans, which is 693 00:39:30,560 --> 00:39:34,440 Speaker 1: on top of the cheese. Is funny how they do that? Still, Yeah, 694 00:39:34,680 --> 00:39:38,200 Speaker 1: you know, just make these crazy combinations of the same thing, right. 695 00:39:38,440 --> 00:39:40,480 Speaker 1: But the opshot of all this is that, um, a 696 00:39:40,480 --> 00:39:44,400 Speaker 1: lot of people lay or um credit Glenn Bell with 697 00:39:44,480 --> 00:39:47,480 Speaker 1: inventing the americanized taco, and that's not necessarily the case. 698 00:39:47,520 --> 00:39:51,480 Speaker 1: It was some of these Mexican American immigrants who were 699 00:39:51,760 --> 00:39:55,960 Speaker 1: creating these tacos to cater to American taste, but then 700 00:39:56,000 --> 00:39:58,040 Speaker 1: also based, like you were saying, on stuff that was 701 00:39:58,120 --> 00:40:02,439 Speaker 1: easily obtained cheap. Because everybody knows restaurant margins are so thin, 702 00:40:03,000 --> 00:40:06,319 Speaker 1: it's incomprehensible why anyone opens a restaurant, and if you're 703 00:40:06,320 --> 00:40:09,319 Speaker 1: just trying to make money. Um, And when you put 704 00:40:09,320 --> 00:40:12,759 Speaker 1: all that together, people were making what you and I 705 00:40:13,080 --> 00:40:16,640 Speaker 1: at age ten would have recognized as a taco before 706 00:40:16,760 --> 00:40:20,880 Speaker 1: Glenn Bell came along and started making tacos himself. Yeah, 707 00:40:20,920 --> 00:40:22,719 Speaker 1: and a lot of people say, well, Glenn Bell at 708 00:40:22,719 --> 00:40:26,520 Speaker 1: the very least invented the the technology where you could 709 00:40:26,600 --> 00:40:30,160 Speaker 1: fry up these tortilla, these corn tortillas into these perfectly 710 00:40:30,239 --> 00:40:33,600 Speaker 1: little shaped taco shells, and he kind of did it. 711 00:40:33,640 --> 00:40:35,759 Speaker 1: Seems like it was one of the cases where a 712 00:40:35,800 --> 00:40:38,680 Speaker 1: few different people all sort of had the same idea 713 00:40:38,719 --> 00:40:42,240 Speaker 1: within a few years of one another, without even stealing 714 00:40:42,239 --> 00:40:44,920 Speaker 1: from each other. Because there was a man in nineteen 715 00:40:44,960 --> 00:40:48,840 Speaker 1: forty nine in Arizona name Joseph Pampa who filed an 716 00:40:48,880 --> 00:40:52,600 Speaker 1: application for a deep friar basket that made these perfect 717 00:40:52,600 --> 00:40:55,560 Speaker 1: little taco shells. But a couple of years before them, 718 00:40:55,600 --> 00:40:59,640 Speaker 1: there was another restaurant to our name, uh Drovincio Maldonado, 719 00:41:00,040 --> 00:41:03,360 Speaker 1: great name, and he actually won the patent out of 720 00:41:03,360 --> 00:41:06,880 Speaker 1: New York City in ninety seven. But Glenn Bell also 721 00:41:07,000 --> 00:41:10,640 Speaker 1: created his own version, it seems like independently. Yeah. And 722 00:41:10,640 --> 00:41:13,200 Speaker 1: the reason why everybody was having this kind of same 723 00:41:13,239 --> 00:41:16,000 Speaker 1: idea at the same time is because part of like 724 00:41:16,080 --> 00:41:18,279 Speaker 1: the zeitgeist at the time as far as food went, 725 00:41:18,360 --> 00:41:21,640 Speaker 1: was the idea that fast food was awesome and creating 726 00:41:21,680 --> 00:41:26,400 Speaker 1: food quickly and efficiently was thrilling um. Because prior to this, 727 00:41:26,480 --> 00:41:30,160 Speaker 1: if you made tacos, you made the tacos as you know, 728 00:41:30,400 --> 00:41:34,800 Speaker 1: as order to order, and you took these uncooked flour 729 00:41:34,960 --> 00:41:38,200 Speaker 1: tortillas and then you fried them up and made tacos 730 00:41:38,239 --> 00:41:40,319 Speaker 1: that way. And this was like, no, no, I just 731 00:41:40,360 --> 00:41:42,520 Speaker 1: imagine if you had the shells already ready, it would 732 00:41:42,560 --> 00:41:45,800 Speaker 1: save so much time and knock these Bobby Soccers socks 733 00:41:45,840 --> 00:41:48,040 Speaker 1: off right. And if you happen to break the shells, 734 00:41:48,080 --> 00:41:54,440 Speaker 1: it's a nacho exactly. That's that's what my teacher says. Uh. So, 735 00:41:55,440 --> 00:41:59,440 Speaker 1: Glenn Bell has opened a hot dog in Hamburger stand 736 00:41:59,840 --> 00:42:03,879 Speaker 1: in San Bernardino and San Burdue, California, across from the 737 00:42:03,880 --> 00:42:06,680 Speaker 1: original McDonald's. If you remember that episode, which is pretty fine, 738 00:42:07,200 --> 00:42:10,560 Speaker 1: which started out as a barbecue restaurant, and he was 739 00:42:10,600 --> 00:42:13,520 Speaker 1: doing okay, he wasn't doing that great, but he noticed 740 00:42:13,560 --> 00:42:16,320 Speaker 1: across the street there was a rex a Mexican restaurant 741 00:42:16,360 --> 00:42:19,279 Speaker 1: called I guess it's the Meat La Cafe m I 742 00:42:19,320 --> 00:42:22,320 Speaker 1: t l A that had been open since nineteen thirty 743 00:42:22,360 --> 00:42:25,600 Speaker 1: seven by the Rodriguez family, and it was it was 744 00:42:25,680 --> 00:42:29,279 Speaker 1: not a taco stand. It was like a full, sit down, 745 00:42:29,400 --> 00:42:33,680 Speaker 1: full service restaurant, open breakfast, lunch, and dinner. That was 746 00:42:33,920 --> 00:42:36,000 Speaker 1: killing it. And he was like, I gotta get me 747 00:42:36,080 --> 00:42:39,960 Speaker 1: some of that. Yes, and we've reached the point where um, 748 00:42:40,440 --> 00:42:42,319 Speaker 1: I want to point out that Dave rus is a 749 00:42:42,360 --> 00:42:45,479 Speaker 1: born food writer, because the reason both of us wanted 750 00:42:45,480 --> 00:42:49,160 Speaker 1: tacos so bad in large part because of Dave's really 751 00:42:49,200 --> 00:42:52,600 Speaker 1: great descriptive writing. But he talked about how like the 752 00:42:52,719 --> 00:42:55,399 Speaker 1: Meat Like Cafe, it wasn't a taco joint, but they 753 00:42:55,440 --> 00:42:59,440 Speaker 1: had killer tacos and they had um something called tacos dorados, 754 00:42:59,480 --> 00:43:02,600 Speaker 1: which is a fried taco. And he said that at night, 755 00:43:02,719 --> 00:43:04,840 Speaker 1: young people would show up at the Meat Like Cafe 756 00:43:04,960 --> 00:43:07,400 Speaker 1: craving a quick bite, and the best seller was a 757 00:43:07,400 --> 00:43:12,440 Speaker 1: freshly fried bag of tacos Dorado's, golden fried tacos. That 758 00:43:12,600 --> 00:43:16,040 Speaker 1: is good food writing. It makes me hungry, imagine that. 759 00:43:16,120 --> 00:43:19,919 Speaker 1: And these are essentially Taketo's, right. Yeah. They would take 760 00:43:20,160 --> 00:43:23,719 Speaker 1: a corn tortilla, put ground beef in it, roll it up, 761 00:43:23,760 --> 00:43:25,520 Speaker 1: put a toothpick in it to hold it together, and 762 00:43:25,520 --> 00:43:28,520 Speaker 1: then fry that. And then they would put the cheese 763 00:43:28,560 --> 00:43:31,040 Speaker 1: and the lettuce and the tomatoes on the outside. And 764 00:43:31,080 --> 00:43:33,680 Speaker 1: I shouldn't say would because Meat Like Cafe is still 765 00:43:33,719 --> 00:43:39,200 Speaker 1: there and they still serve um tacos dorados. Yeah, it's taketo. 766 00:43:39,280 --> 00:43:42,000 Speaker 1: So I love it. Sometimes I'll get taketos. Sure, yeah, 767 00:43:42,120 --> 00:43:47,080 Speaker 1: just stop by the racetrack or something or the quick trip. 768 00:43:47,600 --> 00:43:49,759 Speaker 1: Have you have ever seen those? Like they look like 769 00:43:49,800 --> 00:43:52,439 Speaker 1: a taketo and a hot dog, like made love or something. 770 00:43:52,480 --> 00:43:56,200 Speaker 1: I'm not even sure what it is that sounds hot. Uh. No, 771 00:43:56,320 --> 00:43:58,280 Speaker 1: I like taketos in a in a place or flout 772 00:43:58,280 --> 00:44:01,480 Speaker 1: this is another name. Uh. I'm a big fan of 773 00:44:01,480 --> 00:44:03,359 Speaker 1: the chimmy chonga, which is different. That's like a deep 774 00:44:03,440 --> 00:44:06,560 Speaker 1: read burrito, but that's an American invention. Yeah, put anything 775 00:44:06,560 --> 00:44:08,600 Speaker 1: in a fryer basket and I'm all over it. Dude, 776 00:44:08,600 --> 00:44:11,239 Speaker 1: I'm with you. But also that sauce that's peculiar to 777 00:44:11,280 --> 00:44:16,319 Speaker 1: the chimmy chonga is so good man. And plus it's 778 00:44:16,360 --> 00:44:18,759 Speaker 1: just fun to say when you order it. Yeah, I 779 00:44:18,760 --> 00:44:20,640 Speaker 1: haven't found a great one here in Atlanta near me 780 00:44:20,680 --> 00:44:23,000 Speaker 1: because all the places near me are a little more 781 00:44:23,040 --> 00:44:25,880 Speaker 1: authentic and they don't have them. Oh yeah, I was 782 00:44:25,920 --> 00:44:30,120 Speaker 1: gonna say, like you, um, yeah, there places near me, 783 00:44:30,160 --> 00:44:33,200 Speaker 1: but I just don't go there, right but there. But yeah, 784 00:44:33,440 --> 00:44:35,760 Speaker 1: if it's authentic, they're probably not gonna have a chimmy chonga. 785 00:44:35,800 --> 00:44:39,360 Speaker 1: That's an American American Mexican food or it's an a 786 00:44:39,400 --> 00:44:43,920 Speaker 1: Mexican place that's catering to Americans, right exactly. So the 787 00:44:43,960 --> 00:44:45,920 Speaker 1: reason that we're bringing up the Meat Like Cafe is 788 00:44:45,960 --> 00:44:49,480 Speaker 1: because this is where Glenn Bell learned to fry up 789 00:44:49,560 --> 00:44:53,239 Speaker 1: tacos to make tacos. And it's not entirely fair to 790 00:44:53,320 --> 00:44:56,400 Speaker 1: say that he stole the idea from the Rodriguez family 791 00:44:56,440 --> 00:44:58,520 Speaker 1: who were running the Meat Like Cafe and came up 792 00:44:58,560 --> 00:45:04,759 Speaker 1: with the tacos dorados because he Glen Bell, became a 793 00:45:04,800 --> 00:45:07,480 Speaker 1: regular customer there, but he was there not just to 794 00:45:07,560 --> 00:45:09,640 Speaker 1: enjoy the food, but to kind of like spy on 795 00:45:09,719 --> 00:45:11,840 Speaker 1: them and watch the process and figure out how to 796 00:45:11,880 --> 00:45:16,080 Speaker 1: do it. And there is a guy named Gustavo Aorlano Ariano. 797 00:45:16,680 --> 00:45:20,560 Speaker 1: He wrote Taco Usa Colon How Mexican Food Conquered America, 798 00:45:21,200 --> 00:45:23,040 Speaker 1: and he's the guy who seems to be the one 799 00:45:23,040 --> 00:45:25,200 Speaker 1: who really turned up the story about how the Meat 800 00:45:25,239 --> 00:45:28,680 Speaker 1: Like Cafe was the was the basis of Taco Bell 801 00:45:28,680 --> 00:45:33,120 Speaker 1: originally um and that with the when the Rodriguez family 802 00:45:33,160 --> 00:45:36,480 Speaker 1: figured out that that um that that Glenn Bell wanted 803 00:45:36,520 --> 00:45:38,640 Speaker 1: to learn how to make tacos dorados and was kind 804 00:45:38,680 --> 00:45:43,279 Speaker 1: of surreptitiously learning by spying. They invited him into the 805 00:45:43,360 --> 00:45:45,239 Speaker 1: kitchen to teach him how to do it. They just 806 00:45:45,280 --> 00:45:50,359 Speaker 1: showed him how to do it so exactly. So um, 807 00:45:50,400 --> 00:45:54,360 Speaker 1: Glenn Bell went off and he um. Basically he started. 808 00:45:54,400 --> 00:45:58,000 Speaker 1: He went from making hamburgers and hot dogs to making 809 00:45:58,000 --> 00:46:01,799 Speaker 1: tacos based on the taco dorado's thing. But he was 810 00:46:01,840 --> 00:46:05,400 Speaker 1: also combining it with inspiration from the McDonald's brothers across 811 00:46:05,440 --> 00:46:09,600 Speaker 1: the street who had gotten into really efficient fast food. 812 00:46:09,680 --> 00:46:11,240 Speaker 1: So he was trying to forget how to make tacos 813 00:46:11,239 --> 00:46:14,520 Speaker 1: dorados as fast as possible. Yeah, I mean this is 814 00:46:14,520 --> 00:46:20,400 Speaker 1: where he comes up with his uh nineteen one frying contraption. Uh. 815 00:46:20,440 --> 00:46:22,960 Speaker 1: And we should point out when it was a very 816 00:46:23,000 --> 00:46:26,080 Speaker 1: sort of Americanized version of the of the takedo. He 817 00:46:26,520 --> 00:46:30,239 Speaker 1: actually topped his with chili dog sauce from his hot 818 00:46:30,280 --> 00:46:32,600 Speaker 1: dog days. I'm not gonna hate on that. I bet 819 00:46:32,600 --> 00:46:36,400 Speaker 1: it's delicious, That's all I'm gonna say. Yeah, But he 820 00:46:36,440 --> 00:46:39,160 Speaker 1: was looking to open up his first taco restaurant in 821 00:46:39,280 --> 00:46:42,160 Speaker 1: fifty one, and he did so, and a consultant was 822 00:46:42,200 --> 00:46:46,480 Speaker 1: helping out with the naming, and they said, what about Latapatia, 823 00:46:47,680 --> 00:46:50,799 Speaker 1: which is a nickname for a woman from Guadalajara, and 824 00:46:50,840 --> 00:46:54,120 Speaker 1: he said, yeah, Latapatia is great, but how just how 825 00:46:54,120 --> 00:46:58,040 Speaker 1: about just taco tia. They said, that makes taco ant 826 00:46:58,160 --> 00:47:01,120 Speaker 1: That makes no sense. You know, that's fine. Sure, well's 827 00:47:01,120 --> 00:47:03,680 Speaker 1: an Anne who loves tacos. It makes sense to me. Yeah, 828 00:47:03,719 --> 00:47:06,880 Speaker 1: an aunt rather not a not an insect aunt to 829 00:47:06,920 --> 00:47:10,040 Speaker 1: be to be clear. So he had Taco tia um 830 00:47:10,160 --> 00:47:11,880 Speaker 1: and then he went on, He's like, I really like 831 00:47:11,960 --> 00:47:14,000 Speaker 1: this taco thing. I'm going to start another chain with 832 00:47:14,040 --> 00:47:17,360 Speaker 1: a couple of Rams football players. They created El Taco 833 00:47:17,640 --> 00:47:19,720 Speaker 1: and that went well for four years and he sold 834 00:47:19,719 --> 00:47:22,680 Speaker 1: out his portion of that, and then he finally created 835 00:47:22,719 --> 00:47:26,080 Speaker 1: the first Taco Bell in nineteen sixty two and Downey, California. 836 00:47:26,200 --> 00:47:33,279 Speaker 1: Right nineteen sixty two, diarrhea is born for Taco Bell. 837 00:47:33,640 --> 00:47:35,839 Speaker 1: I love Taco Bell. Like we've talked about it before. 838 00:47:35,840 --> 00:47:38,719 Speaker 1: I'd never ever have it, but I had it once 839 00:47:38,760 --> 00:47:41,879 Speaker 1: about four or five months ago, for the first time 840 00:47:41,880 --> 00:47:43,920 Speaker 1: in a couple of years, and it was so good, 841 00:47:44,280 --> 00:47:47,120 Speaker 1: and I had diarrhea. Oh yeah, well that's why you 842 00:47:47,200 --> 00:47:49,520 Speaker 1: associate that with that, huh. It was worth it, though. 843 00:47:49,840 --> 00:47:51,920 Speaker 1: So the first one, they call it Taco Bell Numero, 844 00:47:52,040 --> 00:47:54,319 Speaker 1: you know, the one in Downey, California that he opened 845 00:47:54,360 --> 00:47:56,439 Speaker 1: in nineteen sixty two. It is one of the most 846 00:47:56,440 --> 00:47:59,919 Speaker 1: adorable buildings you'll ever see in your life. The sign 847 00:48:00,000 --> 00:48:03,720 Speaker 1: and is awesome, the front, the the the overhang is awesome. 848 00:48:04,000 --> 00:48:08,000 Speaker 1: It's in a mission revival style. Um. And actually Glenn 849 00:48:08,040 --> 00:48:10,480 Speaker 1: Bell envisioned it as kind of like a community center, 850 00:48:10,520 --> 00:48:13,200 Speaker 1: so like he had fire pits, there was like mariachi 851 00:48:13,360 --> 00:48:17,360 Speaker 1: music and dancing. It was way more than it should 852 00:48:17,360 --> 00:48:20,080 Speaker 1: have been as just a taco joint. A fast food 853 00:48:20,120 --> 00:48:24,280 Speaker 1: taco joined and it took off really quickly. Within five 854 00:48:24,360 --> 00:48:28,239 Speaker 1: years he had a hundred stores open. Yeah. And then 855 00:48:28,320 --> 00:48:30,600 Speaker 1: you know, they still even in the eighties and seventies 856 00:48:31,360 --> 00:48:35,319 Speaker 1: used the similar signage. Like when I saw Taco Bell 857 00:48:35,440 --> 00:48:38,480 Speaker 1: numero uno uh and that's what they call it. By 858 00:48:38,480 --> 00:48:40,799 Speaker 1: the way, we're not just trying to be cute. UM, 859 00:48:41,800 --> 00:48:47,920 Speaker 1: I recognize never I recognized that sign immediately. I was like, 860 00:48:47,960 --> 00:48:49,600 Speaker 1: oh yeah, I remember that from when I was a kid, 861 00:48:50,080 --> 00:48:51,919 Speaker 1: and they did have sort of and they still sort 862 00:48:51,960 --> 00:48:54,360 Speaker 1: of had that mission you know, that sort of stuck 863 00:48:54,400 --> 00:48:57,760 Speaker 1: out to the restaurant until the nineties. I ran across 864 00:48:57,800 --> 00:49:00,400 Speaker 1: an architectural digest blog and said we would hit one 865 00:49:00,440 --> 00:49:03,560 Speaker 1: our apartments to look like nineties Taco bells because there's 866 00:49:03,600 --> 00:49:07,319 Speaker 1: a lot of like weird Memphis style mixed in. But um, 867 00:49:07,360 --> 00:49:11,400 Speaker 1: it was. I remember when it transitioned from the old No, 868 00:49:12,440 --> 00:49:15,400 Speaker 1: not really, it's way more slick. Okay, I haven't really noticed. 869 00:49:15,560 --> 00:49:18,080 Speaker 1: There was a there was a big transition. There's actually 870 00:49:18,160 --> 00:49:20,040 Speaker 1: been a couple since that one where they went from 871 00:49:20,080 --> 00:49:22,440 Speaker 1: the ones where we were kids to the nineties versions. 872 00:49:22,880 --> 00:49:24,920 Speaker 1: And it was a sad day. I remember being like, 873 00:49:24,960 --> 00:49:27,600 Speaker 1: something's been lost here. I don't like this new stuff. 874 00:49:28,480 --> 00:49:31,319 Speaker 1: It looks like Zach Morris took over and redesigned the 875 00:49:31,360 --> 00:49:35,200 Speaker 1: whole thing. Uh, well, that's just because the big mural 876 00:49:35,200 --> 00:49:40,239 Speaker 1: of screech on the side, alright, screeching a sombrero. Yeah. 877 00:49:40,360 --> 00:49:42,560 Speaker 1: Oh yeah, he died, didn't he He did very sad 878 00:49:42,920 --> 00:49:45,920 Speaker 1: lung cancer and even though he didn't smoke cheese, that's terrible. 879 00:49:46,480 --> 00:49:48,600 Speaker 1: I remember Del Taco to that was the other big one, 880 00:49:49,000 --> 00:49:51,400 Speaker 1: uh growing up, and that went out of business eventually, 881 00:49:51,440 --> 00:49:54,200 Speaker 1: but Del Taco and Taco Bell were the two biggies. 882 00:49:54,400 --> 00:49:58,000 Speaker 1: Taco Bell or Del Taco still around? Is it? Oh? Yeah, 883 00:49:58,040 --> 00:50:00,279 Speaker 1: they'll sit down. I had another's de'll talk. Oh, by 884 00:50:00,320 --> 00:50:03,239 Speaker 1: my house, Um, not very far away from it, and 885 00:50:03,239 --> 00:50:06,360 Speaker 1: it's it's I had not had it until ever, until 886 00:50:06,360 --> 00:50:09,840 Speaker 1: maybe two thousand ninety. I think they slim, though I 887 00:50:09,840 --> 00:50:11,839 Speaker 1: don't see those much anymore. It seemed to be like 888 00:50:12,080 --> 00:50:15,200 Speaker 1: a legit rival the Taco Bell, but Taco Bell squashed 889 00:50:15,200 --> 00:50:19,239 Speaker 1: them with the Tortilla Press. Yeah, because just in the 890 00:50:19,360 --> 00:50:23,120 Speaker 1: US alone, there's seven thousand Taco Bell locations. That is 891 00:50:23,160 --> 00:50:25,680 Speaker 1: a lot, and they're all over the world except Mexico. Yeah, 892 00:50:25,680 --> 00:50:29,480 Speaker 1: they tried in and two thousand seven to open up 893 00:50:29,520 --> 00:50:32,200 Speaker 1: Taco Bells in Mexico City, and they did and they 894 00:50:32,239 --> 00:50:35,879 Speaker 1: just did not go very far, but they there. Um 895 00:50:35,920 --> 00:50:38,440 Speaker 1: and thinking two thousand fifteen, there was a campaign to 896 00:50:38,600 --> 00:50:42,120 Speaker 1: save Taco Bell Numero Uno because they were going to 897 00:50:42,160 --> 00:50:45,439 Speaker 1: demolish it. There was actually a KFC slash Taco Bell 898 00:50:45,480 --> 00:50:48,879 Speaker 1: across the street from it, and um that that lot 899 00:50:48,960 --> 00:50:53,000 Speaker 1: where Taco Bell Numero Uno was was being redeveloped and 900 00:50:53,080 --> 00:50:55,680 Speaker 1: there was a campaign to to save it, and they 901 00:50:55,760 --> 00:50:58,040 Speaker 1: moved it in two thousand fifteen. They moved it I 902 00:50:58,040 --> 00:51:01,400 Speaker 1: think forty five miles from Downey to Irvine, where Taco 903 00:51:01,440 --> 00:51:05,200 Speaker 1: Bell's headquarters is. And yeah, there's uh there's a lot 904 00:51:05,200 --> 00:51:07,400 Speaker 1: of stories on this online, but I would recommend you 905 00:51:07,440 --> 00:51:11,360 Speaker 1: go to pee Wee Herman's website peewee dot com. Uh, 906 00:51:11,400 --> 00:51:14,279 Speaker 1: there's a really really I found the best article was 907 00:51:14,360 --> 00:51:17,400 Speaker 1: there because as all kinds of pictures of the restaurant 908 00:51:17,440 --> 00:51:20,640 Speaker 1: now wrapped up in the parking lot of the headquarters, 909 00:51:20,800 --> 00:51:24,399 Speaker 1: and then there's a video. There's pictures of it going 910 00:51:24,440 --> 00:51:28,560 Speaker 1: down the freeway on a truck with uh you know, 911 00:51:28,600 --> 00:51:31,080 Speaker 1: the extra wide load with a police escort, and like 912 00:51:31,320 --> 00:51:33,759 Speaker 1: there were twenty or thirty cars of like people that 913 00:51:33,920 --> 00:51:36,760 Speaker 1: like took the two hour journey, hawking their horns and stuff. 914 00:51:37,440 --> 00:51:39,759 Speaker 1: So it's really kind of a fun story. Uh. They 915 00:51:39,880 --> 00:51:43,040 Speaker 1: sadly haven't found a place where it's still because I 916 00:51:43,040 --> 00:51:46,520 Speaker 1: saw follow up last year. Um, they're still looking for 917 00:51:46,640 --> 00:51:50,880 Speaker 1: a permanent home for it though. Yeah, apparently it's still 918 00:51:50,920 --> 00:51:53,160 Speaker 1: just like you said, wrapped up in the parking lot, 919 00:51:53,480 --> 00:51:56,719 Speaker 1: um in a tarp on the trailers still just kind 920 00:51:56,719 --> 00:51:58,440 Speaker 1: off in a corner of the parking lot, which is 921 00:51:58,480 --> 00:52:01,160 Speaker 1: a hopefully not the end of the place, I guess. 922 00:52:01,680 --> 00:52:04,239 Speaker 1: And big shout out to the conservation group we are 923 00:52:04,320 --> 00:52:07,279 Speaker 1: the next because there who headed up that whole plan 924 00:52:07,600 --> 00:52:09,080 Speaker 1: to say the building that a lot of people would 925 00:52:09,080 --> 00:52:12,799 Speaker 1: say is not historically significant. Sure you should have send 926 00:52:12,800 --> 00:52:14,319 Speaker 1: me that pee wee Herman link. I would have liked 927 00:52:14,320 --> 00:52:16,120 Speaker 1: to have seen that. I love that. Okay, Oh you 928 00:52:16,120 --> 00:52:18,120 Speaker 1: didn't see it. No, I mean I had all the 929 00:52:18,160 --> 00:52:21,759 Speaker 1: same stuff. It just had a couple of cool pictures. Gotcha. Um, 930 00:52:21,880 --> 00:52:25,120 Speaker 1: you got anything else? I got nothing else? Okay. Well, 931 00:52:25,160 --> 00:52:27,200 Speaker 1: if you want to know more about tacos, go eat 932 00:52:27,239 --> 00:52:30,680 Speaker 1: some tacos, find some authentic ones to see what you think. Uh. 933 00:52:30,760 --> 00:52:32,640 Speaker 1: And since I said see what you think, it's time 934 00:52:32,680 --> 00:52:37,719 Speaker 1: for a listener mail. Well before listener mail, I did 935 00:52:37,719 --> 00:52:41,279 Speaker 1: promise to shout out my favorite taco places. So can 936 00:52:41,320 --> 00:52:43,640 Speaker 1: we do that? Yeah, let's man, and you feel free 937 00:52:43,640 --> 00:52:47,800 Speaker 1: as well? Uh? In San Francisco Taco Bar right there 938 00:52:47,840 --> 00:52:50,399 Speaker 1: in sort of Lower Hate, I'm sorry, not lower Hate. 939 00:52:50,440 --> 00:52:55,440 Speaker 1: Lower Pacific Heights. Uh, Los Angeles, Yuccas and Los Felis 940 00:52:55,480 --> 00:52:59,360 Speaker 1: was one of my favorites. Senior fishing, Eagle Rock. And 941 00:52:59,360 --> 00:53:03,120 Speaker 1: then there was one called Seven Mayors uh in Silver 942 00:53:03,239 --> 00:53:05,080 Speaker 1: Lake that I think closed down but has now opened 943 00:53:05,160 --> 00:53:08,960 Speaker 1: up as Plaita, And it was very seafood focused. Mayors 944 00:53:09,040 --> 00:53:12,480 Speaker 1: like mayors of a town or Mayor's like horses, like horses. 945 00:53:13,640 --> 00:53:16,040 Speaker 1: I think it was El Mades was how you would 946 00:53:16,080 --> 00:53:18,920 Speaker 1: really say, it's very pretty. Seven years you wouldn't know 947 00:53:18,960 --> 00:53:22,359 Speaker 1: that if if it weren't for multiculturalism, they had really 948 00:53:22,360 --> 00:53:26,399 Speaker 1: good uh Sivica, really good seafood. Uh. And then here 949 00:53:26,440 --> 00:53:31,520 Speaker 1: in Atlanta, Altasar on Kirkwood, Mescalito's and oak Hurst, any 950 00:53:31,560 --> 00:53:35,320 Speaker 1: place on Buford Highway, you're gonna get good authentic Mexican 951 00:53:35,320 --> 00:53:37,759 Speaker 1: food in tacos. So those are my shoutouts. Yes, do 952 00:53:37,760 --> 00:53:39,839 Speaker 1: you have any No, I don't. I need to get 953 00:53:39,840 --> 00:53:42,520 Speaker 1: out to more taco places. Apparently, shout out to the 954 00:53:42,520 --> 00:53:45,359 Speaker 1: the food truck whose name I did not get in 955 00:53:45,440 --> 00:53:48,800 Speaker 1: between Seattle and Portland at one time. Yes, later, Kenny 956 00:53:48,800 --> 00:53:51,920 Speaker 1: Tacos is what it's called. All right? Sorry, listener mail, 957 00:53:52,040 --> 00:53:55,040 Speaker 1: listener mail, I'm just gonna call this nice email from 958 00:53:55,040 --> 00:53:59,239 Speaker 1: a nice human. Okay, Hey, guys, wanted to share without 959 00:53:59,280 --> 00:54:01,080 Speaker 1: your show is helpful and enjoyable to me and how 960 00:54:01,120 --> 00:54:04,000 Speaker 1: I used my experience to help a friend. My friends 961 00:54:04,000 --> 00:54:07,520 Speaker 1: started new medication and message me expressing insomnia troubles that 962 00:54:07,560 --> 00:54:10,040 Speaker 1: came on as a result. I empathize and explain how 963 00:54:10,080 --> 00:54:11,920 Speaker 1: I actually use stuff you should know to help me 964 00:54:11,960 --> 00:54:13,920 Speaker 1: fall asleep when my mind is running a hundred miles 965 00:54:13,920 --> 00:54:16,600 Speaker 1: an hour, put on an older episode with a sleep 966 00:54:16,640 --> 00:54:19,560 Speaker 1: timer and let my brain focus on the topic of discussion. 967 00:54:19,920 --> 00:54:22,239 Speaker 1: I also find your voices really calming, probably because I'm 968 00:54:22,239 --> 00:54:24,880 Speaker 1: so familiar with hearing them almost every day for the 969 00:54:24,920 --> 00:54:27,840 Speaker 1: past few years. Of course, I suggested speaking to a 970 00:54:27,960 --> 00:54:31,239 Speaker 1: doctor too, but I encourage encouraged her to look into 971 00:54:31,320 --> 00:54:35,320 Speaker 1: your podcast, even just for the general curiosity and enjoyment. 972 00:54:35,880 --> 00:54:39,440 Speaker 1: Since my husband and I moved overseas for his military obligations, 973 00:54:39,440 --> 00:54:41,400 Speaker 1: to find your show even more important in my life 974 00:54:41,560 --> 00:54:44,520 Speaker 1: because I feel connected h to the routines and the 975 00:54:44,560 --> 00:54:47,160 Speaker 1: life I was used to living before we moved. Thanks 976 00:54:47,160 --> 00:54:49,200 Speaker 1: for all the hard work you put into each episode. 977 00:54:49,719 --> 00:54:52,680 Speaker 1: Your content and enthusiasm truly bring a joy and brightness 978 00:54:52,719 --> 00:54:55,120 Speaker 1: to this world. I'm extremely grateful if you have a 979 00:54:55,160 --> 00:54:57,680 Speaker 1: wonderful new year of two, and I look forward to 980 00:54:57,719 --> 00:55:00,239 Speaker 1: continuing listening for as long as your w like to 981 00:55:00,280 --> 00:55:06,920 Speaker 1: make episodes. That is from Katie very nice. Thanks a lot, Katie. 982 00:55:07,080 --> 00:55:09,560 Speaker 1: I remember I've probably said this before a million times. 983 00:55:09,800 --> 00:55:11,879 Speaker 1: I used to take not a fence, but I used 984 00:55:11,880 --> 00:55:14,640 Speaker 1: to be like what exactly does that mean when people 985 00:55:14,680 --> 00:55:16,560 Speaker 1: said that they use this to fall asleep, and then 986 00:55:16,560 --> 00:55:18,960 Speaker 1: I was like, no, this is that is a high 987 00:55:19,000 --> 00:55:22,040 Speaker 1: honor that you can put people to sleep, you know. Yeah, 988 00:55:22,080 --> 00:55:24,640 Speaker 1: you're in bed with somebody and you're soothing them. Yeah, 989 00:55:24,719 --> 00:55:28,040 Speaker 1: especially if they have trouble sleeping, like to a clinical 990 00:55:28,080 --> 00:55:30,399 Speaker 1: degree and you can help them. That is I mean, 991 00:55:30,760 --> 00:55:33,440 Speaker 1: I'm going to have that put on my on my tombstone. 992 00:55:33,960 --> 00:55:41,359 Speaker 1: Should see. And now he's sleeping the big sleep. It's 993 00:55:41,360 --> 00:55:44,640 Speaker 1: a little Bertie workshop. Um, all right, Well, if you 994 00:55:44,680 --> 00:55:48,160 Speaker 1: want to be like Kate Katie, oh sorry Katie. If 995 00:55:48,200 --> 00:55:49,680 Speaker 1: you want to be like Katie and send us a 996 00:55:49,680 --> 00:55:52,920 Speaker 1: great email like Katie did, you can send it to 997 00:55:53,040 --> 00:55:59,480 Speaker 1: us at stuff podcast at iHeart radio dot com. Stuff 998 00:55:59,520 --> 00:56:01,520 Speaker 1: you Should Know is a production of I heart Radio. 999 00:56:02,000 --> 00:56:04,560 Speaker 1: For more podcasts my heart Radio, visit the i heart 1000 00:56:04,600 --> 00:56:07,520 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 1001 00:56:07,520 --> 00:56:14,920 Speaker 1: favorite shows. H m hm