1 00:00:05,960 --> 00:00:08,920 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,039 --> 00:00:10,799 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,880 --> 00:00:14,319 Speaker 1: daughter and co host, and I'm always Hungry. Sophie and 4 00:00:14,360 --> 00:00:17,279 Speaker 1: I gather around my stove to cook together. Well, you cook, 5 00:00:17,600 --> 00:00:19,800 Speaker 1: I asked the questions, and eat the food if there's 6 00:00:19,840 --> 00:00:21,759 Speaker 1: any food left. We come to the table together to 7 00:00:21,800 --> 00:00:24,239 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:24,320 --> 00:00:28,400 Speaker 1: stories that matter to us. All Right, get the margarita's ready, 9 00:00:28,600 --> 00:00:36,400 Speaker 1: because today we're talking about tequila tacos. Same thing. One 10 00:00:36,440 --> 00:00:38,919 Speaker 1: goes hand in hand. You know that tacos in tequila, 11 00:00:38,960 --> 00:00:43,479 Speaker 1: it's basically trademarked. Okay, Always Hungry, let's talk about tacos. 12 00:00:44,600 --> 00:00:48,960 Speaker 1: I'm so excited. I love tacos in my house and emigans, 13 00:00:49,280 --> 00:00:53,479 Speaker 1: there's a I have a footmat, footmat doormat, doormat. A 14 00:00:53,560 --> 00:00:58,480 Speaker 1: doormat says that that says you better have tacos. Um. 15 00:00:58,520 --> 00:00:59,880 Speaker 1: I've seen a couple of the people that have that, 16 00:01:00,000 --> 00:01:05,639 Speaker 1: and it's true. So look, tacos are just universally loved. 17 00:01:06,000 --> 00:01:09,480 Speaker 1: Who doesn't like a taco? I mean, you know, clearly 18 00:01:10,160 --> 00:01:14,160 Speaker 1: tacos from an authenticity standpoint, you know, obviously you think 19 00:01:14,160 --> 00:01:17,160 Speaker 1: Mexico right away, and those those are sort of that 20 00:01:17,240 --> 00:01:19,480 Speaker 1: that's that's sort of the you know, the bar. The 21 00:01:19,480 --> 00:01:23,440 Speaker 1: bar is always set by those classic Mexican tacos. There's 22 00:01:23,440 --> 00:01:25,440 Speaker 1: a place in New York City called Los Tacos, which 23 00:01:25,480 --> 00:01:28,480 Speaker 1: I think is one of the only authentic, really really good, 24 00:01:28,520 --> 00:01:33,680 Speaker 1: authentic Mexican tacoreas in New York City. Los Tacos, Yeah, 25 00:01:33,720 --> 00:01:36,319 Speaker 1: the original one is in the Chelsea Market right across 26 00:01:36,360 --> 00:01:39,760 Speaker 1: from my friend esther Troy at Mock Bar. But the 27 00:01:40,760 --> 00:01:45,400 Speaker 1: you know and simple like freshly the you know, grittled 28 00:01:45,440 --> 00:01:47,760 Speaker 1: corn tortillas, you know. Then they have like you know, 29 00:01:47,800 --> 00:01:50,480 Speaker 1: grittled chicken, and they have like the carnitas coming off 30 00:01:50,600 --> 00:01:54,240 Speaker 1: the spit, and then like that's it, you know. And 31 00:01:54,520 --> 00:01:58,400 Speaker 1: then they also do nepo no pals tacos, which are 32 00:01:58,520 --> 00:02:02,760 Speaker 1: cactus you know, for vegetarians, etcetera. But and then there's 33 00:02:02,800 --> 00:02:04,920 Speaker 1: some sauces up on the like the salsa bar, so 34 00:02:05,000 --> 00:02:06,680 Speaker 1: to speak, and you're on your own. I mean, that's 35 00:02:07,320 --> 00:02:09,960 Speaker 1: it's so incredibly simple. And then they have like these 36 00:02:09,960 --> 00:02:13,440 Speaker 1: different kinds of juices like hibiscus or tamarin juice and 37 00:02:13,560 --> 00:02:16,360 Speaker 1: things like that that are so fantastic or shot at 38 00:02:16,440 --> 00:02:20,040 Speaker 1: exactly any of those things will go really well with 39 00:02:20,120 --> 00:02:22,200 Speaker 1: a shot of tequila inside of them, but they don't 40 00:02:22,200 --> 00:02:25,920 Speaker 1: serve it that way. You have to bring you on tequila. Um. 41 00:02:26,120 --> 00:02:28,320 Speaker 1: And and then and then what happens is something like 42 00:02:28,360 --> 00:02:31,040 Speaker 1: a taco, which is basically something wrapped in a tortilla, 43 00:02:31,280 --> 00:02:34,359 Speaker 1: you know, takes on, you know, a life of its 44 00:02:34,360 --> 00:02:38,320 Speaker 1: own depending on who's the practitioner. And you know, there's 45 00:02:38,360 --> 00:02:41,519 Speaker 1: all kinds of concepts that are sort of worldly tacos 46 00:02:41,560 --> 00:02:44,400 Speaker 1: where you know, they're putting in like you know, Indian 47 00:02:44,480 --> 00:02:47,480 Speaker 1: spiced chicken inside of a tortilla. And you know, our 48 00:02:47,560 --> 00:02:52,240 Speaker 1: friend Roy Choi started this trend in Los Angeles probably 49 00:02:52,320 --> 00:02:55,960 Speaker 1: in the country, you know, doing Korean style tacos, the 50 00:02:56,000 --> 00:03:00,720 Speaker 1: Koge truck, Cochi cody truck. What I say, kohe the 51 00:03:00,720 --> 00:03:04,680 Speaker 1: cozy look back. Let's let's put it this way. The 52 00:03:04,680 --> 00:03:08,160 Speaker 1: tortilla has become a vehicle for deliciousness in all over 53 00:03:08,200 --> 00:03:11,120 Speaker 1: the world. But obviously, you know, Mexico gets the credit. 54 00:03:11,280 --> 00:03:14,360 Speaker 1: It's taco tan. Now what I'm gonna do is I 55 00:03:14,400 --> 00:03:17,240 Speaker 1: have some massa harena here, so we're gonna make some. 56 00:03:17,280 --> 00:03:20,080 Speaker 1: We're gonna make our own tortillas. So I have the 57 00:03:20,320 --> 00:03:24,240 Speaker 1: I have the dried monster that we um moistened with 58 00:03:24,360 --> 00:03:26,080 Speaker 1: some water and let it sit for a while, and 59 00:03:26,080 --> 00:03:31,119 Speaker 1: I've got a tortilla. Ya see what happens here? Now, 60 00:03:31,160 --> 00:03:33,320 Speaker 1: they were they were a little thick. But I just 61 00:03:33,320 --> 00:03:35,280 Speaker 1: want to give you the sense of the idea here. 62 00:03:36,080 --> 00:03:40,600 Speaker 1: And you take the tortilla here, you put it into 63 00:03:41,520 --> 00:03:43,760 Speaker 1: a cast iron pan or some sort of it's called 64 00:03:43,760 --> 00:03:46,840 Speaker 1: a camal usually basically a griddle with no oil in 65 00:03:46,960 --> 00:03:49,480 Speaker 1: or anything like that. Just dry. And you're using yellow corn. 66 00:03:49,960 --> 00:03:51,960 Speaker 1: This is yellow. Yeah, we're making yellow coin to tias. 67 00:03:52,000 --> 00:03:53,680 Speaker 1: But I feel like you usually use blue or you 68 00:03:53,720 --> 00:03:56,160 Speaker 1: like gravitate more towards blue corn for tias. I like 69 00:03:56,240 --> 00:03:58,760 Speaker 1: blue corn. I like blue corn. It's it's actually a 70 00:03:58,840 --> 00:04:02,560 Speaker 1: very American ingredient. It's grown. It's grown um, you know, 71 00:04:02,640 --> 00:04:06,120 Speaker 1: mostly in in in the in the southwest to orrogradically 72 00:04:06,120 --> 00:04:09,480 Speaker 1: grown um. And I like the nutty flavor of the 73 00:04:09,760 --> 00:04:12,640 Speaker 1: of the blue corn. But listen, yellow corn, white corn. 74 00:04:14,160 --> 00:04:17,400 Speaker 1: It's all good. All tastes good, all tastes good. It's 75 00:04:17,440 --> 00:04:20,839 Speaker 1: it's nice making your own tortillas. It's not that hard. Well, 76 00:04:20,880 --> 00:04:25,120 Speaker 1: it's it's not that easy. And and and so the 77 00:04:25,160 --> 00:04:27,760 Speaker 1: reason why I say that to you is because there 78 00:04:27,760 --> 00:04:32,039 Speaker 1: were people that that do this basically, you know, for 79 00:04:32,080 --> 00:04:35,080 Speaker 1: a living, you know, either in restaurants or or or 80 00:04:35,120 --> 00:04:38,880 Speaker 1: in tortilla factories, and they're like machines. I'm making it 81 00:04:38,960 --> 00:04:40,960 Speaker 1: look easy because I've done it a bunch, but like, 82 00:04:41,800 --> 00:04:43,840 Speaker 1: but you know, there's what I'm saying is there are 83 00:04:43,839 --> 00:04:47,080 Speaker 1: people who obviously do this every day all day long, 84 00:04:47,120 --> 00:04:50,760 Speaker 1: who are like amazing at it, but it can it 85 00:04:50,839 --> 00:04:54,960 Speaker 1: can be a little difficult because they could stick, they 86 00:04:54,960 --> 00:04:56,800 Speaker 1: can be too thick, they can be thin. In fact, 87 00:04:56,839 --> 00:05:00,000 Speaker 1: I think that mine are a little bit too thick. Um, 88 00:05:00,000 --> 00:05:01,680 Speaker 1: I would have added more water if I was really 89 00:05:02,080 --> 00:05:04,560 Speaker 1: just kind of paying attention. And then basically what you 90 00:05:04,560 --> 00:05:05,960 Speaker 1: want to do is you want you want the moss 91 00:05:05,960 --> 00:05:08,599 Speaker 1: of the cook until they turn into tortillas. But then 92 00:05:08,839 --> 00:05:10,960 Speaker 1: when you're making corn tortias like this, it's it's really 93 00:05:11,000 --> 00:05:14,120 Speaker 1: weird because when when they're cooked, they're firm, but then 94 00:05:14,160 --> 00:05:17,080 Speaker 1: you have to let them kind of steam so that 95 00:05:17,120 --> 00:05:19,920 Speaker 1: they softened. So stacking them on top of each other 96 00:05:19,960 --> 00:05:22,520 Speaker 1: is that's when you see people stacking them as they 97 00:05:22,600 --> 00:05:25,839 Speaker 1: sort of steam themselves and they stay really nice and 98 00:05:25,880 --> 00:05:28,000 Speaker 1: moist that way. Got it? So let me ask you 99 00:05:28,000 --> 00:05:31,200 Speaker 1: a question, Sophie, do you like authentic tacos or do 100 00:05:31,240 --> 00:05:34,760 Speaker 1: you like contemporary tacos? I like both? Okay? Do you 101 00:05:34,760 --> 00:05:39,919 Speaker 1: like flower tortillas versus corn tortillas? I prefer I prefer 102 00:05:40,080 --> 00:05:44,039 Speaker 1: corn tortillas. But there's this place called home State. It's 103 00:05:44,120 --> 00:05:47,039 Speaker 1: like this, It's like a text Max breakfast taco place. 104 00:05:47,200 --> 00:05:48,800 Speaker 1: And there's one in Hollywood. I think there's one on 105 00:05:48,839 --> 00:05:51,640 Speaker 1: the West side now. And for like a breakfast taco, 106 00:05:51,680 --> 00:05:55,720 Speaker 1: I like a flower tortia. Okay. I you know, if 107 00:05:55,720 --> 00:05:58,480 Speaker 1: you listen to most people, most people say, listen, there's 108 00:05:58,480 --> 00:06:01,520 Speaker 1: only one tortilla. It's a in tortia. That's the authentistic 109 00:06:01,640 --> 00:06:04,000 Speaker 1: that that's the authentic way to do things. And I 110 00:06:04,040 --> 00:06:06,400 Speaker 1: always thought that for a long time. I did a 111 00:06:06,440 --> 00:06:09,560 Speaker 1: little research over the last year or so, and I'm 112 00:06:09,600 --> 00:06:12,240 Speaker 1: noticing that in parts of Mexico it is actually the opposite. 113 00:06:12,240 --> 00:06:15,080 Speaker 1: Where some flowers flower tortillas. I think it's a in 114 00:06:15,160 --> 00:06:19,120 Speaker 1: Sonora actually like in that in flower tortillas are the 115 00:06:19,160 --> 00:06:22,200 Speaker 1: way to go. The bottom line is I think that 116 00:06:22,240 --> 00:06:26,520 Speaker 1: they both have great attributes. Corn tortia is, let's face it, 117 00:06:26,680 --> 00:06:29,920 Speaker 1: better flavor. You know, it's like the corn comes off 118 00:06:29,960 --> 00:06:32,600 Speaker 1: that you know, the quarantot comes off that grittle, that comal, 119 00:06:33,320 --> 00:06:36,680 Speaker 1: and you can smell the toasted corn. I mean, there's 120 00:06:36,720 --> 00:06:40,800 Speaker 1: nothing like it. Sometimes there can be some pliability issues 121 00:06:40,800 --> 00:06:42,800 Speaker 1: with quarantrtias. They can be a little firm, or they 122 00:06:42,800 --> 00:06:45,760 Speaker 1: can get a little you know, tough, so to speak. 123 00:06:45,960 --> 00:06:49,400 Speaker 1: And you know, flower torteas are very appliable. I just 124 00:06:49,400 --> 00:06:52,960 Speaker 1: think that they both work in different different Yeah, yeah, definitely. 125 00:06:53,160 --> 00:06:55,560 Speaker 1: But like with tacos, I'm really you know, I don't 126 00:06:55,600 --> 00:06:59,239 Speaker 1: really discriminate. I like all tacos, but I'm really drawn 127 00:06:59,279 --> 00:07:02,200 Speaker 1: to call when it comes to food, and so like 128 00:07:02,880 --> 00:07:05,039 Speaker 1: I love seeing a blue corn tortilla. I love seeing 129 00:07:05,080 --> 00:07:07,200 Speaker 1: a red corn tortilla. Like, if I see that, I 130 00:07:07,240 --> 00:07:10,840 Speaker 1: want to try it. How about soft versus crispy tortilla's 131 00:07:10,960 --> 00:07:15,360 Speaker 1: Ye like tacos. Younger me would have said crispy, but 132 00:07:15,400 --> 00:07:17,960 Speaker 1: I like I like soft. I like them both. But 133 00:07:18,040 --> 00:07:21,560 Speaker 1: I do like a crispy tortilla. Okay, I do like 134 00:07:21,600 --> 00:07:23,320 Speaker 1: a crispy taco. And what do you mean when you 135 00:07:23,360 --> 00:07:25,480 Speaker 1: say crispy, what do you mean like not hard shell? 136 00:07:25,880 --> 00:07:28,760 Speaker 1: Hard show? Okay, so a hard shell tortia like those 137 00:07:28,760 --> 00:07:31,560 Speaker 1: are old school, you know, it's like it reminds me 138 00:07:31,600 --> 00:07:33,920 Speaker 1: of like, you know, ground beef cooked with like some 139 00:07:34,000 --> 00:07:39,120 Speaker 1: chili sauce and shredded your mom's making. Your mom has 140 00:07:39,160 --> 00:07:43,040 Speaker 1: talk too. The crispiness of the tortilla shell is good. 141 00:07:43,560 --> 00:07:46,000 Speaker 1: It's so good. I mean, you know, it's a contrast 142 00:07:46,000 --> 00:07:48,640 Speaker 1: of texture. Again, that's the thing about a soft a 143 00:07:48,680 --> 00:07:52,120 Speaker 1: soft taco. So you have soft cooked meats and soft 144 00:07:52,200 --> 00:07:56,000 Speaker 1: like vegetables like avocados or whatever on top and a 145 00:07:56,040 --> 00:07:59,760 Speaker 1: soft tortilla, you're not getting any contrast of texture. So 146 00:07:59,840 --> 00:08:01,960 Speaker 1: it's nice to have something crunching there. That's why something 147 00:08:02,000 --> 00:08:04,440 Speaker 1: like a slaw or even like radishes and things like 148 00:08:04,440 --> 00:08:06,480 Speaker 1: that that make things crispy. That that's a. That's a 149 00:08:06,680 --> 00:08:08,400 Speaker 1: that's a nice thing to have on top of your taco. 150 00:08:08,520 --> 00:08:11,320 Speaker 1: I love making pickled red onions and pickled allapanios in 151 00:08:11,360 --> 00:08:14,440 Speaker 1: my refrigerator. So good. And you can do nothing like 152 00:08:14,440 --> 00:08:16,200 Speaker 1: a pickled red onion on top of the tacol. Yeah. 153 00:08:16,200 --> 00:08:18,240 Speaker 1: I always have them in my refrigerator. Actually I don't 154 00:08:18,240 --> 00:08:20,720 Speaker 1: have any now, I'm gonna make them today. Actually, and 155 00:08:21,000 --> 00:08:23,760 Speaker 1: they keep for a long time because they're preserved in 156 00:08:24,040 --> 00:08:27,280 Speaker 1: the vinegar and sugar solution that that you're pickling them in. 157 00:08:28,040 --> 00:08:30,000 Speaker 1: And a pickled red onion on top of a taco, 158 00:08:30,200 --> 00:08:32,880 Speaker 1: a very thinly sliced radish on top of a taco, 159 00:08:34,080 --> 00:08:47,959 Speaker 1: even a little bit of cabbage. It's so good. So 160 00:08:48,360 --> 00:08:51,200 Speaker 1: one of the dishes that I make numerous times every 161 00:08:51,200 --> 00:08:53,920 Speaker 1: summer are fish tacos. So good. Yeah, what kind of 162 00:08:53,920 --> 00:08:56,600 Speaker 1: fish tacos? Though? So here's here's what I do. Okay, 163 00:08:56,679 --> 00:09:01,040 Speaker 1: I we were talking about making you burger bars or 164 00:09:01,920 --> 00:09:06,520 Speaker 1: taco bars. I make a fish taco bar. So here's 165 00:09:06,520 --> 00:09:11,840 Speaker 1: what I do. I cook shrimp separately, and I cook 166 00:09:12,360 --> 00:09:15,120 Speaker 1: like maybe a couple of different other fish, so maybe 167 00:09:15,160 --> 00:09:20,160 Speaker 1: like either tuna or swordfish. That's that's sort of a meaty, 168 00:09:20,320 --> 00:09:22,800 Speaker 1: meaty fish, like a steak like fish. And then I 169 00:09:22,840 --> 00:09:25,680 Speaker 1: do something a little bit flaky, or like red snapper 170 00:09:26,400 --> 00:09:30,440 Speaker 1: or stripe, a wild striped bass, which is beautiful. And 171 00:09:30,520 --> 00:09:33,920 Speaker 1: I and for the for the shrimp, and for the 172 00:09:33,960 --> 00:09:38,199 Speaker 1: wild striped bass, and for let's say it's swordfish, I 173 00:09:38,240 --> 00:09:43,160 Speaker 1: could I basically season it the same way some red chilies, 174 00:09:43,320 --> 00:09:46,960 Speaker 1: like ground red chilies, and I grill it. And then 175 00:09:46,960 --> 00:09:51,240 Speaker 1: when I do is I make a citrus finnigrette, so lemon, orange, 176 00:09:51,320 --> 00:09:54,199 Speaker 1: lime juice, fresh basil, and a little bit of olive 177 00:09:54,200 --> 00:09:57,040 Speaker 1: oil orange. And then when when they when the fish 178 00:09:57,080 --> 00:09:58,880 Speaker 1: comes off the grill, so it's like it's got this 179 00:09:59,000 --> 00:10:01,720 Speaker 1: nice crustiness too, because it also has the red chilies 180 00:10:01,760 --> 00:10:04,520 Speaker 1: on it. And then and I hit it with a 181 00:10:04,559 --> 00:10:07,319 Speaker 1: little bit of the citrus finnigrette, so it really makes 182 00:10:07,360 --> 00:10:10,679 Speaker 1: the it brightens up the fish in terms of flavor, 183 00:10:11,240 --> 00:10:15,680 Speaker 1: but also gives it extra juiciness. Okay. And then I 184 00:10:15,840 --> 00:10:19,160 Speaker 1: have those three fish and separate containers. And then I 185 00:10:19,200 --> 00:10:22,200 Speaker 1: put out like a stack of corn tortillas that I 186 00:10:22,440 --> 00:10:26,040 Speaker 1: make to order. I stacked them up in a like 187 00:10:26,080 --> 00:10:28,760 Speaker 1: a little tortilla holder with with with a with a 188 00:10:28,800 --> 00:10:33,000 Speaker 1: cloth over it. And then you know, I make like guacamole, 189 00:10:33,760 --> 00:10:37,400 Speaker 1: I'll make like a tomatillo chipotle salsa. I'll make like 190 00:10:37,440 --> 00:10:39,520 Speaker 1: a fresh into the summer. I'll make like a fresh 191 00:10:39,520 --> 00:10:43,679 Speaker 1: tomato salsa as well, maybe some heirloom tomatoes, and then 192 00:10:43,679 --> 00:10:47,480 Speaker 1: I'll do it. I'll do also like a yellow salsa, 193 00:10:47,840 --> 00:10:50,760 Speaker 1: like with pineapple or mango. Yeah, like a like a 194 00:10:50,760 --> 00:10:53,240 Speaker 1: spicy mango habin arrow sauca or something like that. So 195 00:10:53,320 --> 00:10:57,280 Speaker 1: you have like green, yellow, and red, and then I 196 00:10:57,280 --> 00:10:59,240 Speaker 1: put out the pickled red onions. I put out the 197 00:10:59,240 --> 00:11:01,559 Speaker 1: pickled Hello pain NEOs. I put out like three or 198 00:11:01,600 --> 00:11:06,880 Speaker 1: four different hot sauces, and maybe some cabbage or some lettuce, 199 00:11:06,920 --> 00:11:09,840 Speaker 1: depending on what I have around, some radishes, and I 200 00:11:09,920 --> 00:11:12,480 Speaker 1: just let people make the d I y man d 201 00:11:12,520 --> 00:11:15,880 Speaker 1: I Y taco bar taco bar line up and then 202 00:11:15,880 --> 00:11:18,400 Speaker 1: line them up, and some limes. You don't know, you 203 00:11:18,400 --> 00:11:20,520 Speaker 1: know what I you you dabbled in a little bit 204 00:11:20,559 --> 00:11:24,200 Speaker 1: because of some dietary restrictions our guests had. One time, 205 00:11:24,360 --> 00:11:28,319 Speaker 1: was you made like veggie tacos. I feel like that's 206 00:11:28,360 --> 00:11:32,080 Speaker 1: kind of new for you. Eggplant tacos, collie flower tacos 207 00:11:32,080 --> 00:11:35,520 Speaker 1: and fantastic those are very popular now. Ustroom mushroom works 208 00:11:35,520 --> 00:11:38,880 Speaker 1: incredibly well, really well. I mean one of the classic 209 00:11:38,960 --> 00:11:42,480 Speaker 1: Mexican ones is no place where cactus tacos. Not everybody 210 00:11:42,480 --> 00:11:44,240 Speaker 1: loves cactus. They don't like, you know, it's got like 211 00:11:44,320 --> 00:11:47,600 Speaker 1: kind of that okrah kind of thing happening. But yeah, 212 00:11:47,640 --> 00:11:50,560 Speaker 1: vegetable tacos. I mean you could actually open a vegeta 213 00:11:50,640 --> 00:11:54,559 Speaker 1: vegetarian tacarrea totally. I mean that would work so easily, 214 00:11:54,640 --> 00:11:56,200 Speaker 1: you know, what I do sometimes if I have like 215 00:11:56,280 --> 00:11:58,720 Speaker 1: leftover sweet potato, like I do, like a sweet potato 216 00:11:58,800 --> 00:12:02,800 Speaker 1: and goat cheese. Okay, tacos carbone, tacos alt carbone. You 217 00:12:02,840 --> 00:12:06,880 Speaker 1: know what that means, basically grilled tacos. So I make 218 00:12:06,920 --> 00:12:08,880 Speaker 1: a sweet potato taco where I take a blue corn 219 00:12:08,920 --> 00:12:12,920 Speaker 1: tortilla and take some like Monterey Jack cheese or war cheese, 220 00:12:13,320 --> 00:12:15,400 Speaker 1: and I folded over almost like a case of dilla, 221 00:12:15,440 --> 00:12:18,040 Speaker 1: so it looks like a half moon, so thin slice. 222 00:12:18,240 --> 00:12:21,800 Speaker 1: So the potatoes, the sweep potatoes are cooked thin slices. 223 00:12:22,000 --> 00:12:24,160 Speaker 1: You put them in the tortilla. You fold the tortilla 224 00:12:24,280 --> 00:12:26,800 Speaker 1: over it, and you have cheese on both sides of 225 00:12:26,840 --> 00:12:29,440 Speaker 1: the of the sweet potato so that it it's sort 226 00:12:29,440 --> 00:12:31,520 Speaker 1: of like the glue, so it holds the tortilla. Then 227 00:12:32,160 --> 00:12:34,160 Speaker 1: then you brush some olive oil on top, and then 228 00:12:34,160 --> 00:12:36,840 Speaker 1: you grill the tortilla right on the grill, so the 229 00:12:36,920 --> 00:12:40,720 Speaker 1: cortilla coast. So you haven't cooked the tortilla yet, got it? Well, 230 00:12:40,760 --> 00:12:43,760 Speaker 1: the tortillas is no, it's cooked. It's a cooked tortio, 231 00:12:43,920 --> 00:12:46,160 Speaker 1: but you you haven't like you take it out of 232 00:12:46,160 --> 00:12:47,600 Speaker 1: a bag or something, or you already made it and 233 00:12:47,600 --> 00:12:50,920 Speaker 1: then you then you just fold it over and then 234 00:12:51,320 --> 00:12:53,000 Speaker 1: and then you brush you with oil and then you 235 00:12:53,040 --> 00:12:55,280 Speaker 1: grill it. So what happens is you get this crispy 236 00:12:55,280 --> 00:12:59,280 Speaker 1: taco from grilling it. The tortilla cooks, the sweet potato 237 00:12:59,360 --> 00:13:02,160 Speaker 1: gets heated up, the cheese melts inside. It's delicious. I've 238 00:13:02,160 --> 00:13:03,960 Speaker 1: never had that. Yeah, I'll make thee those for you 239 00:13:04,440 --> 00:13:06,640 Speaker 1: tacos all carbone. But that's that's the sort of that's 240 00:13:06,640 --> 00:13:09,200 Speaker 1: a sweet potato version of it. That sounds really good. 241 00:13:12,800 --> 00:13:15,640 Speaker 1: So we have we have some beef here, and we 242 00:13:15,679 --> 00:13:18,280 Speaker 1: have some chicken. We have some different kinds of sauces, 243 00:13:18,440 --> 00:13:22,760 Speaker 1: some green sauce like to mateo sauce, which I love 244 00:13:23,240 --> 00:13:25,760 Speaker 1: to um, this is like a I think this is 245 00:13:25,800 --> 00:13:29,520 Speaker 1: a chipole mayonnaise. Oh that's my favorite. Yeah, I love 246 00:13:29,600 --> 00:13:34,240 Speaker 1: chappole mayonnaise. Oh it's so good like that. Yep. That's 247 00:13:34,360 --> 00:13:37,880 Speaker 1: that's some mateo, beautiful with kind of green color. And 248 00:13:37,880 --> 00:13:43,040 Speaker 1: then we have some guacamole, and the guacamole actually has 249 00:13:43,080 --> 00:13:47,960 Speaker 1: pumpkin seeds on top of it. Beautiful. Where'd you go? Um, 250 00:13:48,000 --> 00:13:52,960 Speaker 1: some someplace some little taco downtown. Oh cool. And then 251 00:13:53,320 --> 00:13:56,600 Speaker 1: we have some tomato sauces. As well. Of course we 252 00:13:56,679 --> 00:13:59,920 Speaker 1: have to do like a whole show on like guacamole. 253 00:14:00,080 --> 00:14:04,120 Speaker 1: I know your avocados, aren't you think because you're your avocados. 254 00:14:04,400 --> 00:14:06,080 Speaker 1: It's like we could do a whole show and the 255 00:14:06,080 --> 00:14:09,080 Speaker 1: one thing you're allergic to. Yes, these two teas are 256 00:14:09,200 --> 00:14:11,040 Speaker 1: tiny but thick, but you get you get the idea 257 00:14:11,080 --> 00:14:12,959 Speaker 1: what's happening here? Yeah, and then we have some we 258 00:14:13,000 --> 00:14:16,360 Speaker 1: have something some stewed chicken, We have some some beef. Yeah, 259 00:14:17,040 --> 00:14:19,680 Speaker 1: and you just st stack in the totias. I love 260 00:14:19,720 --> 00:14:22,640 Speaker 1: a good taco bar. You look a good bar period, 261 00:14:23,000 --> 00:14:29,400 Speaker 1: Bloody Mary bar, taco bar, burple bar, burger bar, margarita bar. 262 00:14:30,240 --> 00:14:35,640 Speaker 1: Definitely your thing for sure. Were you eating tacos and um, 263 00:14:35,800 --> 00:14:38,520 Speaker 1: were you eating tacos in l a Well, I go 264 00:14:38,600 --> 00:14:40,680 Speaker 1: to Leo's Taco Truck, which is an eco park. Oh, 265 00:14:40,720 --> 00:14:43,760 Speaker 1: I love Deltas tacos and oh it's like my favorite 266 00:14:43,760 --> 00:14:47,960 Speaker 1: shrimp tacos. And in the city Deltas tacos it's like 267 00:14:48,000 --> 00:14:50,160 Speaker 1: it's like a fried shrimp taco. So is that like 268 00:14:50,160 --> 00:14:53,840 Speaker 1: a Louisiana style restaurant Deltas tacos? Now like the Delta 269 00:14:54,680 --> 00:14:57,040 Speaker 1: because when you said fried shrimp it sounds like I'm sorry, 270 00:14:57,040 --> 00:15:01,480 Speaker 1: it's Tacos Delta, not not deltas. Tacos Tacos Delta. Yeah, 271 00:15:01,520 --> 00:15:04,800 Speaker 1: they have like a great, a great fried shrimp taco 272 00:15:04,920 --> 00:15:07,120 Speaker 1: and they have what I love, which is like a 273 00:15:07,200 --> 00:15:10,480 Speaker 1: Chipotle Chipotle mayo sauce on top. That's like that like 274 00:15:10,560 --> 00:15:14,280 Speaker 1: goes really winning me over right now. But that's not 275 00:15:14,520 --> 00:15:19,560 Speaker 1: that's not very authentic, is it. I'm wrong? Maybe I don't. 276 00:15:20,160 --> 00:15:23,760 Speaker 1: Is it authentic? I'm sure it's authentic and somewhere, I 277 00:15:23,800 --> 00:15:26,760 Speaker 1: mean it's you know, Chipotle has a smoke chilis, so 278 00:15:26,840 --> 00:15:28,840 Speaker 1: like they're you know, they're gonna they're gonna be part 279 00:15:28,880 --> 00:15:31,360 Speaker 1: of They're gonna be part of something. You know. I 280 00:15:31,760 --> 00:15:34,600 Speaker 1: love like my favorite kind of tacos or tacos that 281 00:15:34,600 --> 00:15:38,000 Speaker 1: are with the meats of cooked very slowly, you know, 282 00:15:38,080 --> 00:15:40,680 Speaker 1: like the pork is cooked like in stock and it 283 00:15:40,880 --> 00:15:43,600 Speaker 1: and its own fat and lots of chili, peppers and 284 00:15:43,640 --> 00:15:45,600 Speaker 1: onions and garlic and things like that, so that it 285 00:15:45,640 --> 00:15:48,280 Speaker 1: really just kind of picks up tons of flavor and 286 00:15:48,400 --> 00:15:51,160 Speaker 1: really gets incredibly you know, soft and juicy. I mean 287 00:15:51,280 --> 00:15:53,960 Speaker 1: to me, that's the that's the thing. How do you 288 00:15:54,040 --> 00:15:56,760 Speaker 1: feel about like, how do you feel about other cultures 289 00:15:56,760 --> 00:16:00,440 Speaker 1: in tacos like well, like for instance, like there's there's 290 00:16:00,480 --> 00:16:04,720 Speaker 1: there's some taco concepts where they you know, they bring 291 00:16:04,720 --> 00:16:07,680 Speaker 1: in you know, Asian ingredients into the food. So you're 292 00:16:07,680 --> 00:16:12,360 Speaker 1: eating like kung pound chicken tacos. It's very fusion. Like 293 00:16:12,480 --> 00:16:15,040 Speaker 1: you know, I'm all for a fusion, but like, there's 294 00:16:15,040 --> 00:16:17,800 Speaker 1: nothing like a for me. There's nothing like a carny 295 00:16:17,880 --> 00:16:21,280 Speaker 1: to taco right off a spit. Like if I see 296 00:16:21,320 --> 00:16:25,080 Speaker 1: a spit of pork roasting, I'm happy, yes, and I 297 00:16:25,120 --> 00:16:27,800 Speaker 1: want like a slice of that of that pineapple too, 298 00:16:29,000 --> 00:16:30,960 Speaker 1: but they usually like have roasting on top. You know 299 00:16:31,000 --> 00:16:34,560 Speaker 1: what's really good in a taco like roasted corn hmm, yeah, 300 00:16:34,640 --> 00:16:37,360 Speaker 1: totally because it can it will also give you that 301 00:16:37,400 --> 00:16:39,400 Speaker 1: give you that crunchiness, and also it's gonna it's gonna 302 00:16:39,400 --> 00:16:42,600 Speaker 1: actually play really well, especially off a corn to tilla 303 00:16:42,880 --> 00:16:44,960 Speaker 1: just brings that that corn flavor even more. What's your 304 00:16:44,960 --> 00:16:50,360 Speaker 1: favorite taco like not place, like what's like what's in it? 305 00:16:50,360 --> 00:16:56,440 Speaker 1: It's probably Oh my god, there's so many. I like 306 00:16:56,480 --> 00:17:00,360 Speaker 1: a red chili chicken kind of thing with chicken thighs 307 00:17:00,360 --> 00:17:03,160 Speaker 1: so to speak, like that are really slowly cooked. I 308 00:17:03,240 --> 00:17:06,520 Speaker 1: like Corney does. I don't like beef tacos as much 309 00:17:07,320 --> 00:17:10,080 Speaker 1: as I like pork tacos. I always go pork before beef. 310 00:17:10,200 --> 00:17:13,960 Speaker 1: I like barbacoa too, Yeah, barbaco is good. And then 311 00:17:14,280 --> 00:17:17,560 Speaker 1: I like, I like a crispy fish taco over a 312 00:17:17,720 --> 00:17:21,800 Speaker 1: grilled fish taco. Me too, always because you're getting that 313 00:17:21,840 --> 00:17:23,639 Speaker 1: crunch in there. Yeah, they used a lot of mahi 314 00:17:23,680 --> 00:17:26,400 Speaker 1: mahi for fish tacos. That's like that. That's really that's 315 00:17:26,400 --> 00:17:30,160 Speaker 1: really a Baja and a San Diego thing, you know. Um, 316 00:17:30,200 --> 00:17:32,360 Speaker 1: nothing wrong with that. When I make shrimp tacos at home, 317 00:17:32,359 --> 00:17:35,399 Speaker 1: I make like a Chipotle shrimp taco. You're into the 318 00:17:35,480 --> 00:17:38,600 Speaker 1: Chipotle thing. You like the smokiness, Yeah, I love the smokiness. 319 00:17:51,480 --> 00:17:53,280 Speaker 1: I have to say. If you want to learn a 320 00:17:53,280 --> 00:17:57,400 Speaker 1: lot about authentic tacos, there's a show on Netflix called 321 00:17:57,440 --> 00:18:00,199 Speaker 1: The Taco Chronicles. Have you seen this? Oh no, but 322 00:18:00,280 --> 00:18:03,960 Speaker 1: I know about it? Yeah, oh no, it's it's fantastic 323 00:18:06,359 --> 00:18:09,320 Speaker 1: last year, but I've seen it a couple of times. 324 00:18:09,359 --> 00:18:12,439 Speaker 1: It's all in Spanish, so it's subtitled. But you go 325 00:18:12,560 --> 00:18:15,960 Speaker 1: to all these tacoreas all over Mexico, and like they 326 00:18:16,040 --> 00:18:18,879 Speaker 1: really show you the authenticity of of of of a 327 00:18:18,920 --> 00:18:22,959 Speaker 1: tacorea and just they break down the components because you know, 328 00:18:23,320 --> 00:18:28,480 Speaker 1: tacos are like burgers, Okay, like people take for granted 329 00:18:28,960 --> 00:18:31,639 Speaker 1: what makes a good burger and or a good taco 330 00:18:31,800 --> 00:18:34,120 Speaker 1: because they're like, oh, it's a taco. Oh it's a burger. 331 00:18:34,520 --> 00:18:37,480 Speaker 1: But no, but there's each each one of those things 332 00:18:37,520 --> 00:18:41,720 Speaker 1: has have have components that make up and and and 333 00:18:41,800 --> 00:18:44,200 Speaker 1: shine the light on on a good version of one 334 00:18:44,320 --> 00:18:47,359 Speaker 1: versus one that's not so good. And you watch, if 335 00:18:47,359 --> 00:18:50,520 Speaker 1: you watch the show, the Taco Chronicles is just it's 336 00:18:50,560 --> 00:18:53,560 Speaker 1: it's so good. Like I was, I was like jealous 337 00:18:53,600 --> 00:18:55,479 Speaker 1: of how good the production was because it was so 338 00:18:55,600 --> 00:18:59,320 Speaker 1: terrific and so like interesting. Something I wish that was 339 00:18:59,359 --> 00:19:02,639 Speaker 1: caught on fell was the taco tour that Jet Tila 340 00:19:02,720 --> 00:19:06,280 Speaker 1: took you on. Okay, so I feel like you guys 341 00:19:06,280 --> 00:19:08,879 Speaker 1: talk about that all the time. Well, so, Jet Tila 342 00:19:09,440 --> 00:19:11,679 Speaker 1: is a friend of mine also on the Food Network, 343 00:19:11,800 --> 00:19:14,919 Speaker 1: really great chef. He's actually the I think he's still 344 00:19:14,960 --> 00:19:20,960 Speaker 1: the ambassador, the American ambassador to Thailand for food. He's 345 00:19:20,960 --> 00:19:23,440 Speaker 1: got some Yeah, I mean, you know, Jet has lots 346 00:19:23,440 --> 00:19:25,439 Speaker 1: of influence. I want to go to Thailand with him, 347 00:19:25,520 --> 00:19:27,520 Speaker 1: I've never been there, that would be amazing. But anyway, 348 00:19:27,560 --> 00:19:30,320 Speaker 1: so but also jet Is is an l A son, 349 00:19:30,480 --> 00:19:33,280 Speaker 1: so he he took me to this. He took me 350 00:19:33,320 --> 00:19:36,040 Speaker 1: on this taco tour with with with the with the journalist. 351 00:19:36,119 --> 00:19:38,600 Speaker 1: I'm not going to mention anybody's else's name because we 352 00:19:38,640 --> 00:19:42,760 Speaker 1: went to some underground taco rears, let's put it that way. 353 00:19:43,080 --> 00:19:46,480 Speaker 1: And it was like it was so great because like 354 00:19:47,760 --> 00:19:52,040 Speaker 1: you know who you know, Let's put it this way. 355 00:19:52,119 --> 00:19:54,240 Speaker 1: I'm not sure like what the rules are about any 356 00:19:54,240 --> 00:19:56,359 Speaker 1: of this thing, because I don't I don't really I 357 00:19:56,359 --> 00:19:58,199 Speaker 1: don't really know about l A in terms of you know, 358 00:19:58,280 --> 00:20:00,000 Speaker 1: restaurant and health department and all that kind of stuff. 359 00:20:00,600 --> 00:20:04,199 Speaker 1: Here the thing like I felt like I was I 360 00:20:04,240 --> 00:20:07,320 Speaker 1: was getting the most authentic tacore experience of my life, 361 00:20:08,000 --> 00:20:10,960 Speaker 1: and it was so good. And you just watch people 362 00:20:11,000 --> 00:20:13,399 Speaker 1: cook and be so happy about what they do, basically 363 00:20:13,400 --> 00:20:15,439 Speaker 1: serving out of their house. Yeah, I mean, because you 364 00:20:15,480 --> 00:20:16,960 Speaker 1: were in the you were in the right part, like 365 00:20:17,000 --> 00:20:19,240 Speaker 1: you were really you were far east. You'reun like Boiled 366 00:20:19,280 --> 00:20:22,080 Speaker 1: Heights and well, I guess that little south. But don't 367 00:20:22,200 --> 00:20:23,320 Speaker 1: you know, I don't we don't want to get we 368 00:20:23,359 --> 00:20:26,880 Speaker 1: don't want to be giving any any GPS locations here, Okay, Sophie, 369 00:20:26,960 --> 00:20:30,520 Speaker 1: but yeah, anyway, so listen, there's nothing crazy about it, 370 00:20:30,520 --> 00:20:31,920 Speaker 1: but it was just it was it was just really 371 00:20:31,920 --> 00:20:33,879 Speaker 1: cool because like you know, Jet is in the know, 372 00:20:34,760 --> 00:20:38,040 Speaker 1: and he took me to some really fantastic places. And again, 373 00:20:38,040 --> 00:20:39,560 Speaker 1: it's like one of those things where I talk about 374 00:20:39,640 --> 00:20:41,040 Speaker 1: I talk about this all the time. It's like we're 375 00:20:41,040 --> 00:20:43,920 Speaker 1: talking about tacos today, and you know, that's just one 376 00:20:43,960 --> 00:20:45,800 Speaker 1: subject when it comes to food. Of course it's an 377 00:20:45,800 --> 00:20:49,040 Speaker 1: important one. But that's how you learn about people, is 378 00:20:49,119 --> 00:20:51,520 Speaker 1: you learn about people through the food that they cook, 379 00:20:52,440 --> 00:20:56,080 Speaker 1: especially when when there's so much authenticity and history surrounded 380 00:20:56,119 --> 00:20:58,600 Speaker 1: by it. It's it's like, you know, we're you know, 381 00:20:58,640 --> 00:21:01,640 Speaker 1: the other day we were talking about Portugal and going 382 00:21:01,680 --> 00:21:03,280 Speaker 1: to Lisbon would be like can you imagine going to 383 00:21:03,320 --> 00:21:06,120 Speaker 1: Lisbon and going to like the coolest like Asian restaurant there? 384 00:21:06,200 --> 00:21:08,240 Speaker 1: Who cares? Like, you want to eat the food of 385 00:21:08,280 --> 00:21:11,320 Speaker 1: Portugal or or of Lisbon. You want to eat those 386 00:21:11,359 --> 00:21:13,600 Speaker 1: clams and you want to eat you know, the the 387 00:21:13,680 --> 00:21:15,119 Speaker 1: you know, the prawns out of the out of the 388 00:21:15,119 --> 00:21:16,480 Speaker 1: sea and all that kind of stuff. I mean, that's 389 00:21:16,520 --> 00:21:18,520 Speaker 1: that's what you want. I know we went. We went 390 00:21:18,560 --> 00:21:20,359 Speaker 1: to Mexico City when I was really young, so I 391 00:21:20,359 --> 00:21:23,120 Speaker 1: don't really remember it, but I'm dying to go back 392 00:21:23,160 --> 00:21:26,080 Speaker 1: there and do like a great food and mesical tour. 393 00:21:26,280 --> 00:21:27,880 Speaker 1: I want to tell you something. I haven't been back 394 00:21:27,880 --> 00:21:30,840 Speaker 1: to Mexico City since I took you, and we were 395 00:21:30,840 --> 00:21:32,280 Speaker 1: only there for a couple of days because we were 396 00:21:32,400 --> 00:21:35,920 Speaker 1: We went some we went somewhere else too, but Mexico 397 00:21:36,040 --> 00:21:39,920 Speaker 1: City it's it's so it's such a hot travel destination 398 00:21:40,000 --> 00:21:42,600 Speaker 1: right now because well, first of all, I mean for 399 00:21:42,640 --> 00:21:45,240 Speaker 1: lots of reasons, but it might be some of the 400 00:21:45,240 --> 00:21:49,159 Speaker 1: most innovative food in the world. And also, like you know, 401 00:21:49,160 --> 00:21:54,000 Speaker 1: there's innovative food right in lots of different places, and 402 00:21:55,280 --> 00:21:58,840 Speaker 1: a lot of times innovation takes the place of flavor, 403 00:21:59,520 --> 00:22:01,960 Speaker 1: not a way, but in some cases where you know 404 00:22:02,080 --> 00:22:04,480 Speaker 1: there's somebody's you know, some of some of these chefs 405 00:22:04,560 --> 00:22:08,160 Speaker 1: is so creative and they think they think along these 406 00:22:08,160 --> 00:22:12,520 Speaker 1: lines that you would never imagine. And then also like it, 407 00:22:12,720 --> 00:22:16,800 Speaker 1: it's like flavors not really considered as much, but in 408 00:22:16,800 --> 00:22:19,920 Speaker 1: a place like Mexico City, you're gonna get both. Do 409 00:22:19,960 --> 00:22:25,159 Speaker 1: you gonna get flavor through and through gutsy preparations and 410 00:22:25,280 --> 00:22:28,440 Speaker 1: ingredients and you're gonna get you know, amazing innovation at 411 00:22:28,440 --> 00:22:38,280 Speaker 1: the same time. Let's go to Mexico City, Okay, So 412 00:22:38,359 --> 00:22:42,440 Speaker 1: then we have the tortillas and then you just kind 413 00:22:42,480 --> 00:22:46,639 Speaker 1: of just start stacking them with the different ingredients. So 414 00:22:46,800 --> 00:22:53,120 Speaker 1: how about some chicken. Let'll take a little chicken, put 415 00:22:53,119 --> 00:22:55,960 Speaker 1: the chicken right in the middle of the tortilla, and 416 00:22:55,960 --> 00:22:59,439 Speaker 1: then you just start garnishing. Now, this is like a taco, 417 00:22:59,480 --> 00:23:01,080 Speaker 1: is like anything else. It could be like a taco 418 00:23:01,160 --> 00:23:02,760 Speaker 1: or a burger if you don't want to put too 419 00:23:02,800 --> 00:23:05,040 Speaker 1: many things on top of it. You know, maybe a 420 00:23:05,119 --> 00:23:08,920 Speaker 1: salsa or two with the most maybe something a little 421 00:23:08,920 --> 00:23:11,560 Speaker 1: bit crunchy, maybe some pickled halopanos or something like that. 422 00:23:12,240 --> 00:23:13,760 Speaker 1: And then you know, we have a little bit of 423 00:23:13,760 --> 00:23:16,800 Speaker 1: green sauce around creates a little bit of moisture. I 424 00:23:16,880 --> 00:23:21,879 Speaker 1: know you want this, Yes, loo's really pretty. Yeah. We've 425 00:23:21,880 --> 00:23:24,200 Speaker 1: got a yellow corn tortilla, a little bit of chicken 426 00:23:24,560 --> 00:23:31,000 Speaker 1: that's bright red, salsa, guacamole, little guacamole some like bright pink, 427 00:23:32,720 --> 00:23:36,760 Speaker 1: A little fresh clancho. Done deal, little limes set one 428 00:23:36,840 --> 00:23:39,440 Speaker 1: top right. You know what else we need? What Margarita, 429 00:23:39,960 --> 00:23:45,920 Speaker 1: see that's your Spanish. Yeah, would you say that tacos 430 00:23:45,920 --> 00:23:49,880 Speaker 1: are part of like the American palette, like an American classic? Now? 431 00:23:50,080 --> 00:23:52,399 Speaker 1: I mean, look, here's the thing. We have so many 432 00:23:52,720 --> 00:23:56,040 Speaker 1: you know, Mexican people who live here now, generations of 433 00:23:56,040 --> 00:24:00,560 Speaker 1: of of Mexican families, and you know, listen, America has 434 00:24:00,560 --> 00:24:04,400 Speaker 1: its own cuisines regionally. But I think that because we're 435 00:24:04,400 --> 00:24:08,080 Speaker 1: such a melting pot of different people migrating here, you know, 436 00:24:08,119 --> 00:24:11,520 Speaker 1: we get the we get the benefit of people bringing 437 00:24:11,560 --> 00:24:14,120 Speaker 1: their cuisines to this country and making it taste better. 438 00:24:15,320 --> 00:24:18,160 Speaker 1: And tacos are certainly one of those things. I mean, 439 00:24:18,480 --> 00:24:21,639 Speaker 1: you know, you go to major cities across the country 440 00:24:21,800 --> 00:24:25,240 Speaker 1: and there's you know, you know, there's there's a huge 441 00:24:25,440 --> 00:24:28,880 Speaker 1: amount of of people who have Mexican blood in them 442 00:24:28,920 --> 00:24:30,919 Speaker 1: who are making delicious tacos. So do I think it's 443 00:24:30,960 --> 00:24:34,119 Speaker 1: part of America? Yeah? I do for sure. And lucky, 444 00:24:34,280 --> 00:24:37,520 Speaker 1: lucky us, you know, we have. If you if you 445 00:24:37,560 --> 00:24:40,199 Speaker 1: took a poll to see how often people in this 446 00:24:40,240 --> 00:24:44,879 Speaker 1: country a tacos, it's probably way up there. Yeah, that's true. Actually, 447 00:24:44,880 --> 00:24:46,440 Speaker 1: you know, there's this place in Highland Park that I 448 00:24:46,480 --> 00:24:48,800 Speaker 1: want to take you too, called Villa's Tacos. This guy, 449 00:24:48,880 --> 00:24:52,119 Speaker 1: his name is Victor Villa. He is the taco maker. 450 00:24:52,200 --> 00:24:53,800 Speaker 1: He's like the guy that makes the meats. He puts 451 00:24:53,800 --> 00:24:55,800 Speaker 1: the taco together. It's really his stand, but his whole 452 00:24:55,840 --> 00:24:58,720 Speaker 1: family is involved. So like his mom makes like one 453 00:24:58,800 --> 00:25:01,200 Speaker 1: or two of the one or two of the salsas, 454 00:25:01,240 --> 00:25:02,680 Speaker 1: his dad makes one or two of the salsas, and 455 00:25:02,720 --> 00:25:05,320 Speaker 1: his grandmother has like the secret recipe, and he sets 456 00:25:05,400 --> 00:25:07,760 Speaker 1: up his stand outside of her house and it's it's 457 00:25:07,840 --> 00:25:10,560 Speaker 1: so great, and he sells it every weekend. So you 458 00:25:10,560 --> 00:25:13,159 Speaker 1: have to d m him, like he only works. He 459 00:25:13,280 --> 00:25:17,040 Speaker 1: only sells them Friday, Saturday, and Sunday. He takes all week. 460 00:25:17,160 --> 00:25:19,760 Speaker 1: His family takes all week to prep everything, the salsas, 461 00:25:19,880 --> 00:25:23,240 Speaker 1: the the you know, buying the meats and everything. And 462 00:25:23,280 --> 00:25:24,960 Speaker 1: you have to d m him to sign up for 463 00:25:25,000 --> 00:25:27,040 Speaker 1: a time slot to come pick it up because he 464 00:25:27,080 --> 00:25:29,840 Speaker 1: sells out every week. It's a pre order, okay, so 465 00:25:29,960 --> 00:25:37,680 Speaker 1: let's do that. Yeah, let's go. Let's pre order Always Hungry. 466 00:25:37,720 --> 00:25:40,640 Speaker 1: He's created by Bobby Flay and Sophie Flay. Our executive 467 00:25:40,680 --> 00:25:44,879 Speaker 1: producer is Christopher Hasiotis. Always Hungry is produced, edited and 468 00:25:44,960 --> 00:25:48,280 Speaker 1: mixed by Jonathan Hoss Dressler. Always Hungry is engineered by 469 00:25:48,400 --> 00:25:51,480 Speaker 1: Sophie Flay. For more podcast in My Heart Radio, visit 470 00:25:51,560 --> 00:25:55,080 Speaker 1: the I Heart Radio app, Apple podcast, or wherever you 471 00:25:55,160 --> 00:25:56,399 Speaker 1: listen to your favorite shows.