1 00:00:00,920 --> 00:00:04,000 Speaker 1: This is Latino USA, the radio journal of News and 2 00:00:04,160 --> 00:00:09,280 Speaker 1: Kurturre Latino usaix Le Latino Usa. I'm Maria Inojosa. We 3 00:00:09,400 --> 00:00:13,000 Speaker 1: bring you stories that are underreported but that mattered to you, 4 00:00:13,160 --> 00:00:14,840 Speaker 1: overlooked by the rest of the media. 5 00:00:14,640 --> 00:00:16,720 Speaker 2: And while the country is struggling to deal with these, 6 00:00:16,760 --> 00:00:19,960 Speaker 2: we listen to the stories of black and Latinos, Studios United, 7 00:00:20,079 --> 00:00:24,919 Speaker 2: Latino Front, a cultural renaissance organizing at the forefront of 8 00:00:24,960 --> 00:00:25,520 Speaker 2: the movement. 9 00:00:26,239 --> 00:00:32,200 Speaker 1: I'm Maria Inojosa, nose Bayan, Hey, hey, hey, hey, get us. 10 00:00:32,720 --> 00:00:37,200 Speaker 1: Latino USA is celebrating thirty years today, Ain't that amos? 11 00:00:37,280 --> 00:00:39,879 Speaker 1: And we would love to hear from you. Dear listener. 12 00:00:40,440 --> 00:00:43,159 Speaker 1: Do you want to share with us exactly what Latino 13 00:00:43,240 --> 00:00:45,559 Speaker 1: USA has meant to you? Do you have a birthday 14 00:00:45,560 --> 00:00:49,160 Speaker 1: wish for us? Leave us a voicemail at six four 15 00:00:49,280 --> 00:00:52,880 Speaker 1: six five seven to one one two two four. That's 16 00:00:53,240 --> 00:00:57,280 Speaker 1: six four six five seven to one one two two four, 17 00:00:57,480 --> 00:01:00,400 Speaker 1: and we might feature your message in an upcoming show 18 00:01:00,800 --> 00:01:09,280 Speaker 1: Grassias from Fudro Media and PRX. It's Latino USA. I'm 19 00:01:09,319 --> 00:01:14,880 Speaker 1: Maria Noofosa. Today, Madre Aijor, mother and son, chefs sare 20 00:01:14,959 --> 00:01:19,240 Speaker 1: La Martinez and Aaron Sanchez reflect on their careers and 21 00:01:19,400 --> 00:01:29,720 Speaker 1: their relationship. Chefs sare La Martinez and Aaron Sanchez have 22 00:01:29,880 --> 00:01:35,120 Speaker 1: each had long and successful careers, but recently this mother 23 00:01:35,280 --> 00:01:39,480 Speaker 1: and son duo decided to join forces. 24 00:01:40,319 --> 00:01:42,679 Speaker 3: Welcome everyone to another episode of Cooking in Mexican from 25 00:01:42,680 --> 00:01:45,920 Speaker 3: eighty see. I'm your host, Aron Sanchez alongside my beautiful. 26 00:01:45,480 --> 00:01:47,640 Speaker 4: Mother cere La Martinez. 27 00:01:48,000 --> 00:01:50,600 Speaker 3: Wonderful. Today we're going to be talking about edible bugs. 28 00:01:50,400 --> 00:01:53,000 Speaker 1: And in their podcast Cooking in Mexican from A to Z, 29 00:01:53,520 --> 00:01:56,440 Speaker 1: Aaron and sare last year recipes and talk about the 30 00:01:56,600 --> 00:02:01,040 Speaker 1: ingredients that make up different Mexican dishes like bayniya, tomatillos 31 00:02:01,120 --> 00:02:02,200 Speaker 1: and chiles verdez. 32 00:02:02,760 --> 00:02:06,560 Speaker 3: My mom is, without a doubt, undisputably the queen of 33 00:02:06,640 --> 00:02:07,360 Speaker 3: Mexican food. 34 00:02:08,560 --> 00:02:12,800 Speaker 1: The goddess Sarelas and Aaron's love of Mexican food and 35 00:02:12,880 --> 00:02:16,359 Speaker 1: their desire to educate people about it is actually a 36 00:02:16,400 --> 00:02:20,840 Speaker 1: family tradition. Sarella grew up along the US Mexico border 37 00:02:21,000 --> 00:02:24,480 Speaker 1: in a Waprieta so Nora, spending time in the kitchen 38 00:02:24,520 --> 00:02:28,120 Speaker 1: with her mom, Memma, who was also a well known 39 00:02:28,400 --> 00:02:29,280 Speaker 1: Mexican cook. 40 00:02:29,600 --> 00:02:32,160 Speaker 3: We have a unique distinction of being three generations of 41 00:02:32,200 --> 00:02:34,840 Speaker 3: cookbook authors, which I think is really amazing. 42 00:02:35,880 --> 00:02:38,760 Speaker 1: Aaron was born in El Paso. He grew up in 43 00:02:38,800 --> 00:02:41,760 Speaker 1: New York City with his mom and twin brother, Rodrigo. 44 00:02:42,639 --> 00:02:46,520 Speaker 1: When Sarela arrived in New York and decided to open 45 00:02:46,560 --> 00:02:52,280 Speaker 1: her own restaurant called Sarelas, it was a huge deal, 46 00:02:53,760 --> 00:02:55,840 Speaker 1: not only for Mexicans like me who had been looking 47 00:02:55,880 --> 00:02:59,960 Speaker 1: for authentic Mexican food for a long time, but for everybody, 48 00:03:00,440 --> 00:03:05,000 Speaker 1: and Saree Las restaurant was like the place to be seen. 49 00:03:05,600 --> 00:03:08,200 Speaker 1: And also if you were lucky like I was, you'd 50 00:03:08,240 --> 00:03:11,760 Speaker 1: get invited to Sada LA's private dinner parties where there'd 51 00:03:11,760 --> 00:03:15,280 Speaker 1: be like seventy five people eating with food that she 52 00:03:15,720 --> 00:03:20,560 Speaker 1: was cooking herself. What Sada La did in New York 53 00:03:20,560 --> 00:03:25,400 Speaker 1: City was basically bring Mexican food into the mainstream of 54 00:03:25,440 --> 00:03:27,880 Speaker 1: New York City, and so she got a lot of attention, 55 00:03:28,040 --> 00:03:32,200 Speaker 1: which led to cookbook deals and TV shows on PBS 56 00:03:32,800 --> 00:03:34,480 Speaker 1: like Saree Las Veracruz. 57 00:03:35,080 --> 00:03:38,600 Speaker 4: Just what is a saca win It's a gigantic taman. 58 00:03:39,040 --> 00:03:39,560 Speaker 4: There are too. 59 00:03:39,600 --> 00:03:42,680 Speaker 1: Man and her son ad On was witnessing all of 60 00:03:42,720 --> 00:03:46,640 Speaker 1: this food culture, so he followed in his mom's footsteps, 61 00:03:47,000 --> 00:03:50,560 Speaker 1: he opened a Pan Latin American restaurant, and eventually he 62 00:03:50,680 --> 00:03:58,200 Speaker 1: was on TV shows like Master Chef, Chopped, and Taco Trip. Now, 63 00:03:58,520 --> 00:04:04,000 Speaker 1: over three decades since Sarela opened her eponymous restaurant, there 64 00:04:04,000 --> 00:04:08,480 Speaker 1: has been an explosion of Mexican food all over New 65 00:04:08,560 --> 00:04:11,240 Speaker 1: York City. I mean, it says a lot that when 66 00:04:11,280 --> 00:04:13,560 Speaker 1: I first got to New York in nineteen seventy nine, 67 00:04:13,680 --> 00:04:16,440 Speaker 1: there were no tortillas that you could puie in this 68 00:04:16,600 --> 00:04:21,279 Speaker 1: city essentially, and now this many decades later, you have 69 00:04:21,440 --> 00:04:26,039 Speaker 1: people who are specializing in particular kinds of Mexican cuisine, 70 00:04:26,160 --> 00:04:29,799 Speaker 1: but you've also got Mexican street food by your food. 71 00:04:30,120 --> 00:04:33,839 Speaker 1: It has changed the culinary landscape of this city forever. 72 00:04:35,480 --> 00:04:38,880 Speaker 1: Sarela is seventy five years old now, but is no 73 00:04:38,960 --> 00:04:44,400 Speaker 1: longer running a restaurant, but she keeps busy developing recipes 74 00:04:44,440 --> 00:04:48,039 Speaker 1: and working on other projects. Meanwhile, forty seven year old 75 00:04:48,040 --> 00:04:52,760 Speaker 1: ad On is still working in the restaurant industry. So 76 00:04:52,839 --> 00:04:56,640 Speaker 1: today they get on a call, Sarela from her bustling 77 00:04:56,680 --> 00:04:59,479 Speaker 1: New York City apartment and ad On from his home 78 00:04:59,560 --> 00:05:02,560 Speaker 1: in Nework Lands. They're going to talk about the early 79 00:05:02,680 --> 00:05:06,120 Speaker 1: years in New York City. And how they're navigating. Sadie 80 00:05:06,160 --> 00:05:11,640 Speaker 1: last Parkinson's. Here are Sadie, La Martinez and Adon Sanchez 81 00:05:11,960 --> 00:05:13,240 Speaker 1: in conversation. 82 00:05:18,880 --> 00:05:21,599 Speaker 3: And Mom, good to see you. I love you, I 83 00:05:21,680 --> 00:05:24,719 Speaker 3: miss you. I think about you every day. I'm happy 84 00:05:24,760 --> 00:05:26,600 Speaker 3: that you had a good time in Los Angeles. I'm 85 00:05:26,600 --> 00:05:29,520 Speaker 3: back in New Orleans. I was away from work this 86 00:05:29,560 --> 00:05:30,960 Speaker 3: week and so I'm excited to see you. 87 00:05:31,080 --> 00:05:33,479 Speaker 4: It's good to see you. Baby. You get to working 88 00:05:33,520 --> 00:05:34,760 Speaker 4: places like the Bahamas. 89 00:05:35,000 --> 00:05:38,799 Speaker 3: Well, yeah, but it doesn't happen easy. You know. Everyone 90 00:05:38,800 --> 00:05:43,000 Speaker 3: thinks it's very Methanian and Jinga like they say. But 91 00:05:43,200 --> 00:05:43,640 Speaker 3: all good. 92 00:05:47,560 --> 00:05:50,440 Speaker 4: Well, we were always the cooking family. First thing was 93 00:05:50,480 --> 00:05:53,480 Speaker 4: in the ranch in Shiwawa where I grew up, and 94 00:05:53,520 --> 00:05:55,760 Speaker 4: my mother used to cook for all the cowboys and 95 00:05:55,800 --> 00:05:57,840 Speaker 4: all the family and all the cousins that went to 96 00:05:57,920 --> 00:06:00,919 Speaker 4: miss it all the time. So we are totally food 97 00:06:01,000 --> 00:06:03,680 Speaker 4: focused family and we continue. 98 00:06:03,279 --> 00:06:05,920 Speaker 3: To be that. Yeah. But also Mom, talk about a 99 00:06:05,960 --> 00:06:10,000 Speaker 3: little bit how revolutionary and pioneering memo was. She would 100 00:06:10,000 --> 00:06:12,520 Speaker 3: bring all those ingredients that were very foreign. You guys 101 00:06:12,560 --> 00:06:14,640 Speaker 3: would do like Chinese food on the ranch, right, Mom, 102 00:06:14,680 --> 00:06:17,360 Speaker 3: you would do very different things, right, we did. 103 00:06:17,880 --> 00:06:20,920 Speaker 4: She always wanted to write a book. And it's only 104 00:06:21,000 --> 00:06:25,440 Speaker 4: recently that I started to understand just how innovative she was, 105 00:06:26,160 --> 00:06:29,000 Speaker 4: because you know, let's say I made a pigattio recipe, 106 00:06:29,520 --> 00:06:31,800 Speaker 4: and she always added a little something to make it 107 00:06:31,839 --> 00:06:34,840 Speaker 4: a more debt to verys that she would toast some 108 00:06:34,920 --> 00:06:37,960 Speaker 4: flower and that would give me a nutty's neighbors. So 109 00:06:38,040 --> 00:06:40,000 Speaker 4: even though she was doing a lot of the traditional 110 00:06:40,120 --> 00:06:46,200 Speaker 4: sono of food, there was always her little treat. You know, 111 00:06:46,360 --> 00:06:50,279 Speaker 4: in the north of Mexico, it's totally separate from the 112 00:06:50,279 --> 00:06:53,480 Speaker 4: rest of Mexico. So what I grew up in this 113 00:06:53,880 --> 00:06:58,000 Speaker 4: so northern food, so no on food, plus international continental 114 00:06:58,440 --> 00:07:02,760 Speaker 4: things like ravel, provinceha, that Chinese food and all those 115 00:07:02,760 --> 00:07:05,159 Speaker 4: things my mom used to make. But the thing is 116 00:07:05,200 --> 00:07:09,480 Speaker 4: that when I opened Cafe Marienbak, which was the first restaurant, 117 00:07:10,120 --> 00:07:14,080 Speaker 4: I realized that I didn't know anything about Mexican food. 118 00:07:15,880 --> 00:07:19,920 Speaker 4: My mom was great. She was the most generous person 119 00:07:19,960 --> 00:07:22,680 Speaker 4: that you can imagine, and she took me and my 120 00:07:22,760 --> 00:07:27,600 Speaker 4: friend Laurie on this trip to Wahaka chap As, Yubatan 121 00:07:27,800 --> 00:07:32,960 Speaker 4: that approves, and that's what I really learned about Mexican food. 122 00:07:33,400 --> 00:07:36,640 Speaker 4: That was not till eighty five and then I became 123 00:07:37,000 --> 00:07:40,440 Speaker 4: passionate about it, that said, this has got to be 124 00:07:40,560 --> 00:07:43,320 Speaker 4: known in the United States, and that's how I found 125 00:07:43,360 --> 00:07:43,880 Speaker 4: that mission. 126 00:07:51,720 --> 00:07:54,920 Speaker 3: It was so traditional and non traditional the way we 127 00:07:54,960 --> 00:07:57,880 Speaker 3: grew up, you know, it was amazing. My mom has 128 00:07:57,920 --> 00:08:03,000 Speaker 3: always been somebody that's cutting edge, pioneer, does not subscribe 129 00:08:03,040 --> 00:08:05,480 Speaker 3: to the norm, you know, and always surround us with 130 00:08:05,600 --> 00:08:09,440 Speaker 3: really eclectic and quirky people from New York that really 131 00:08:09,480 --> 00:08:12,480 Speaker 3: molded a lot of our worldliness. And then we would 132 00:08:12,480 --> 00:08:15,640 Speaker 3: also have our traditional side of our family in Mexico, 133 00:08:15,720 --> 00:08:18,760 Speaker 3: and so we kind of grew up with this beautiful 134 00:08:18,800 --> 00:08:19,760 Speaker 3: balance at both of that. 135 00:08:20,240 --> 00:08:22,600 Speaker 4: But you know, it was just so fabulous. You remember 136 00:08:22,640 --> 00:08:24,840 Speaker 4: all night I used to go out a lot, the 137 00:08:24,960 --> 00:08:28,000 Speaker 4: kids who go away, we all want to lan. It 138 00:08:28,040 --> 00:08:31,160 Speaker 4: was just the best. We also all the parties used 139 00:08:31,160 --> 00:08:31,440 Speaker 4: to have. 140 00:08:31,920 --> 00:08:34,400 Speaker 3: Yeah, yeah, the parties were the big thing, because it 141 00:08:34,440 --> 00:08:37,800 Speaker 3: was like this beautiful collage of not just your boyfriend's mom, 142 00:08:37,880 --> 00:08:41,720 Speaker 3: but also like really awesome guests that were from all 143 00:08:41,760 --> 00:08:45,200 Speaker 3: different walks and inevitably would have a couple of minutes 144 00:08:45,240 --> 00:08:47,400 Speaker 3: to talk to me and my brother Ole Ego and 145 00:08:47,480 --> 00:08:49,719 Speaker 3: kind of inform us and what was up. You know 146 00:08:49,760 --> 00:08:54,640 Speaker 3: what I mean you look performed well, I remember, and 147 00:08:54,679 --> 00:08:58,960 Speaker 3: we came with resources to New York City, lots of connections. Yeah, 148 00:08:59,400 --> 00:09:00,760 Speaker 3: my mom checked to dream. 149 00:09:02,040 --> 00:09:04,880 Speaker 4: When I got here. I came in here right at 150 00:09:04,880 --> 00:09:08,600 Speaker 4: the top. I never felt discriminated against. That was totally 151 00:09:08,640 --> 00:09:11,920 Speaker 4: accepted because nobody was doing the kind of food that 152 00:09:12,000 --> 00:09:14,400 Speaker 4: I was doing, you know at that point, which is 153 00:09:14,520 --> 00:09:18,319 Speaker 4: really home style food, and people were just shocked to 154 00:09:18,440 --> 00:09:21,680 Speaker 4: have to have these flavors. People wrote things like Mexican 155 00:09:21,720 --> 00:09:27,760 Speaker 4: food of incredible finesse, or my food was like discovering colors. 156 00:09:28,080 --> 00:09:31,040 Speaker 3: Yeah, but also you are part of the renaissance of 157 00:09:31,080 --> 00:09:36,640 Speaker 3: American regional cuisine exactly. That's when Paulpridome and Alice Waters 158 00:09:36,679 --> 00:09:39,640 Speaker 3: and all of these pioneers started to break down the 159 00:09:39,679 --> 00:09:43,000 Speaker 3: regions of this country and say, look, we have our 160 00:09:43,000 --> 00:09:47,240 Speaker 3: own identities. We have a group of ingredients and immigrants 161 00:09:47,280 --> 00:09:49,800 Speaker 3: that live here that informed the way that we cook 162 00:09:49,880 --> 00:09:53,600 Speaker 3: in these particular regions. It's very interesting time in American 163 00:09:54,040 --> 00:09:56,840 Speaker 3: food history, you know. And then because of that, she 164 00:09:57,040 --> 00:10:00,880 Speaker 3: was this bright example for me. It was very important 165 00:10:00,880 --> 00:10:03,199 Speaker 3: for me early on to distinguish myself from her. 166 00:10:03,679 --> 00:10:06,360 Speaker 4: That so not and you have to create your own style. 167 00:10:07,320 --> 00:10:09,040 Speaker 4: You know, because you don't want to be imitating me, 168 00:10:09,160 --> 00:10:12,480 Speaker 4: because I was, you know, doing very traditional food at 169 00:10:12,480 --> 00:10:15,240 Speaker 4: that time. He wanted to be cutting into which is 170 00:10:15,280 --> 00:10:17,880 Speaker 4: really a very interesting thing because I don't know and 171 00:10:18,000 --> 00:10:20,920 Speaker 4: I had been talking a lot lately about how all 172 00:10:20,920 --> 00:10:24,880 Speaker 4: these young chefs wanted to recapture the nineties. See my 173 00:10:25,320 --> 00:10:29,160 Speaker 4: chef's my age want to recapture the eighties. Because I 174 00:10:29,200 --> 00:10:31,360 Speaker 4: got here in eighty three and that was just about 175 00:10:31,360 --> 00:10:33,880 Speaker 4: the time when the restaurant business was starting to bud. 176 00:10:34,480 --> 00:10:37,679 Speaker 4: You know, Jonathan Watson had come to town that Boigione 177 00:10:37,880 --> 00:10:41,319 Speaker 4: was starting doing it for and have his fabulous restaurant. 178 00:10:41,960 --> 00:10:45,199 Speaker 4: Everybody was coming up at that time. So for me 179 00:10:45,320 --> 00:10:47,080 Speaker 4: to be able to come in and do like a 180 00:10:47,200 --> 00:10:50,840 Speaker 4: new Mexican restaurant and people were spending a lot of money, 181 00:10:50,880 --> 00:10:53,439 Speaker 4: and it was just like a dream come true. 182 00:10:58,720 --> 00:11:01,080 Speaker 3: Mom. You know, you were very very hard on me 183 00:11:01,160 --> 00:11:03,679 Speaker 3: early on. Well, I see the promise. I started way 184 00:11:03,720 --> 00:11:06,560 Speaker 3: too early. I look back now and I'm like, wow, Wow, 185 00:11:06,920 --> 00:11:09,120 Speaker 3: I could have done with a couple more years under 186 00:11:09,200 --> 00:11:12,000 Speaker 3: some other chefs probably and you know, learn a little 187 00:11:12,040 --> 00:11:14,240 Speaker 3: bit more of the business side. I had good ideas, 188 00:11:14,280 --> 00:11:17,360 Speaker 3: and I think that was kind of what people were 189 00:11:17,400 --> 00:11:20,360 Speaker 3: attracted to about me, and then obviously and your road 190 00:11:20,600 --> 00:11:24,440 Speaker 3: and my lucks yet and also I come from restaurant royalty, 191 00:11:24,480 --> 00:11:26,319 Speaker 3: you know what I mean. So I got a lot 192 00:11:26,320 --> 00:11:27,600 Speaker 3: of opportunity really early. 193 00:11:28,080 --> 00:11:30,480 Speaker 4: But that was really hard on you because when you 194 00:11:30,480 --> 00:11:32,880 Speaker 4: start going to August clubs at night when you were 195 00:11:32,960 --> 00:11:36,160 Speaker 4: fourteen and fifteen, I had that you had to be 196 00:11:36,240 --> 00:11:40,080 Speaker 4: home by by twelve, and you wouldn't get there and 197 00:11:40,120 --> 00:11:42,480 Speaker 4: I would throw a pillow to the stairway and a 198 00:11:42,520 --> 00:11:44,600 Speaker 4: blanket and I would say, you're gonna say come on, 199 00:11:44,960 --> 00:11:49,839 Speaker 4: let me know. Until he learned it, yeah, yeah. 200 00:11:49,400 --> 00:11:52,320 Speaker 3: I was very realistic, you know, growing up, like I 201 00:11:52,440 --> 00:11:55,560 Speaker 3: understood what was what, And so every time I would 202 00:11:55,559 --> 00:11:57,840 Speaker 3: make a bad decision, like we'd be in Central Park, 203 00:11:57,960 --> 00:12:00,920 Speaker 3: or we'd be with our friends and maybe smoking some 204 00:12:00,960 --> 00:12:03,880 Speaker 3: weed or something, I'd be like, I already miss curfew, 205 00:12:04,080 --> 00:12:06,199 Speaker 3: so let's have a good time because I'm going to 206 00:12:06,240 --> 00:12:09,880 Speaker 3: be sleeping on the landing this evening. Want to be 207 00:12:09,960 --> 00:12:12,520 Speaker 3: on the landing. So at least, you know, I was 208 00:12:12,559 --> 00:12:14,320 Speaker 3: always like, you. 209 00:12:14,360 --> 00:12:18,800 Speaker 4: Were impossible, so difficult. I pushed to cry. So I 210 00:12:18,960 --> 00:12:22,880 Speaker 4: had the right idea of calling Paul Prudom, who had 211 00:12:22,880 --> 00:12:25,640 Speaker 4: discovered me and I said, you take this kin, I 212 00:12:25,679 --> 00:12:26,440 Speaker 4: want to kill him. 213 00:12:27,080 --> 00:12:27,400 Speaker 3: And so. 214 00:12:28,920 --> 00:12:33,040 Speaker 4: Anyway, so Paul very kindly took you for two summers, 215 00:12:33,160 --> 00:12:34,719 Speaker 4: and that was really information. 216 00:12:36,800 --> 00:12:38,680 Speaker 3: As soon as I got in there, I was like, oh, 217 00:12:38,720 --> 00:12:42,000 Speaker 3: this is something different. Like it really it was a 218 00:12:42,080 --> 00:12:44,040 Speaker 3: kick in the ass in the best of ways when 219 00:12:44,040 --> 00:12:47,000 Speaker 3: I need it. I think Bala Lada. I made some 220 00:12:47,080 --> 00:12:48,079 Speaker 3: mistakes early. 221 00:12:47,840 --> 00:12:49,240 Speaker 4: On, but that was a classic. 222 00:12:49,520 --> 00:12:52,160 Speaker 3: Yeah. But then when I opened Balla Lada, I think 223 00:12:52,160 --> 00:12:54,280 Speaker 3: that's really when I got into my stride. We were 224 00:12:54,320 --> 00:12:58,040 Speaker 3: a very busy restaurant and everybody wanted to come to 225 00:12:58,120 --> 00:13:01,240 Speaker 3: our place. And just like my mom's restaurant too. Like Mom, 226 00:13:01,480 --> 00:13:03,720 Speaker 3: you know, your restaurant was always packed up, and I 227 00:13:03,760 --> 00:13:06,640 Speaker 3: took cash for the first five years of my restaurant. 228 00:13:06,840 --> 00:13:08,679 Speaker 3: It's you know, it's funny because you think about it now, 229 00:13:08,720 --> 00:13:12,160 Speaker 3: right Mom, you're thinking, damn, all I know is busy restaurants, 230 00:13:12,559 --> 00:13:14,360 Speaker 3: like our restaurants, of course are going to be busy 231 00:13:14,360 --> 00:13:17,480 Speaker 3: because we're that good. I've never known one of my 232 00:13:17,520 --> 00:13:21,000 Speaker 3: places or our restaurants as a family to not be busy. 233 00:13:21,200 --> 00:13:26,320 Speaker 3: It's just something that we've always expected, you know, now 234 00:13:26,400 --> 00:13:29,880 Speaker 3: that I'm mentoring young people's funny and ironic because I'm like, 235 00:13:30,480 --> 00:13:34,120 Speaker 3: when young people act out like that, they're asking for help. 236 00:13:34,440 --> 00:13:36,839 Speaker 3: They want to be listening to. And that's what I 237 00:13:37,080 --> 00:13:41,400 Speaker 3: was doing. I was acting ostentatious and I was rebelling 238 00:13:41,440 --> 00:13:44,280 Speaker 3: because I wanted somebody to hear me. So that's a 239 00:13:44,280 --> 00:13:52,200 Speaker 3: big part of it as well. Mom, you never pressured 240 00:13:52,280 --> 00:13:55,400 Speaker 3: us to go into this business or actually tell us 241 00:13:55,440 --> 00:13:58,200 Speaker 3: anything to do. You just say you're going to find 242 00:13:58,200 --> 00:13:59,960 Speaker 3: what you want in life, and then I'll be there 243 00:14:00,120 --> 00:14:00,720 Speaker 3: to support you. 244 00:14:01,200 --> 00:14:04,840 Speaker 4: I wanted you to be independent and have your own mind, 245 00:14:05,080 --> 00:14:07,560 Speaker 4: you know. I didn't want to be pushing you in 246 00:14:07,600 --> 00:14:09,200 Speaker 4: any way that you might not be happy. 247 00:14:09,520 --> 00:14:12,800 Speaker 3: Yeah. But then also, mommy, dak creates another kind of 248 00:14:13,240 --> 00:14:16,240 Speaker 3: challenge where we're so independent, we're not always there for 249 00:14:16,280 --> 00:14:17,559 Speaker 3: Sunday dinners. 250 00:14:18,160 --> 00:14:19,920 Speaker 4: Where you weren't, but everybody else was. 251 00:14:22,080 --> 00:14:24,640 Speaker 3: I was always more incorrigible, and as you know that, 252 00:14:24,960 --> 00:14:26,640 Speaker 3: you know, incorrigible is a good word. 253 00:14:28,800 --> 00:14:32,000 Speaker 4: Remember how we used to separate the duties. You know, 254 00:14:32,280 --> 00:14:35,440 Speaker 4: I always maybe andres and because you always got the leg, 255 00:14:35,480 --> 00:14:36,760 Speaker 4: you had to make the vegetables. 256 00:14:36,880 --> 00:14:38,960 Speaker 3: Yes, ma'am, I remember the first time I got the 257 00:14:39,000 --> 00:14:42,000 Speaker 3: car of a Turkey. I thought I thought my ship 258 00:14:42,040 --> 00:14:47,240 Speaker 3: had come in. This is amazing. I'm a big man now. Yeah. 259 00:14:47,440 --> 00:14:50,280 Speaker 4: No, I remember we did the second pig moment. 260 00:14:50,560 --> 00:14:53,240 Speaker 3: Yeah, I remember doing that. And we cooked a lot 261 00:14:53,280 --> 00:14:56,600 Speaker 3: of things that were not necessarily traditional. You know. People 262 00:14:56,640 --> 00:14:58,360 Speaker 3: want to say, oh, did you guys make the molas 263 00:14:58,440 --> 00:15:03,320 Speaker 3: during Christmas? And we're like, well, not really, we did 264 00:15:03,360 --> 00:15:07,960 Speaker 3: other things. And that just shows how neat growing up 265 00:15:07,960 --> 00:15:10,840 Speaker 3: in New York City was. Right, Mom, You're influenced by 266 00:15:10,840 --> 00:15:14,120 Speaker 3: so many different people in their backgrounds, and it kind 267 00:15:14,160 --> 00:15:16,880 Speaker 3: of informs the way you cook. And I love that. 268 00:15:17,120 --> 00:15:19,280 Speaker 4: You remember we also went down to restaurants all the 269 00:15:19,280 --> 00:15:22,320 Speaker 4: time with the family, and that you was a stairical way. 270 00:15:22,400 --> 00:15:24,040 Speaker 4: You would freak out because you knew that I was 271 00:15:24,080 --> 00:15:24,880 Speaker 4: going to be difficult. 272 00:15:25,120 --> 00:15:27,600 Speaker 3: Oh yeah, yeah, well you still are. My mom would 273 00:15:27,600 --> 00:15:30,840 Speaker 3: sit there and anything went wrong, like if they caught 274 00:15:30,920 --> 00:15:33,440 Speaker 3: her too much wine in her glass, she would have 275 00:15:33,520 --> 00:15:36,840 Speaker 3: like a conniption, like a fit, and then she would 276 00:15:37,160 --> 00:15:39,560 Speaker 3: inevitably she would say, you know, I have a restaurant. 277 00:15:39,720 --> 00:15:41,560 Speaker 3: Have you heard of it? And then all of us 278 00:15:41,680 --> 00:15:45,720 Speaker 3: kids would be like cowering, be like, oh, here she goes, here, 279 00:15:45,800 --> 00:15:47,800 Speaker 3: she goes reprimanding this poor gentleman. 280 00:15:47,880 --> 00:15:49,440 Speaker 4: No, no, no, but you know, I wanted things to 281 00:15:49,520 --> 00:15:52,560 Speaker 4: be to come out in a certain particular and know who. 282 00:15:52,600 --> 00:15:54,880 Speaker 4: I wanted things to come out in a certain warrior 283 00:15:55,560 --> 00:15:58,720 Speaker 4: to get the talent based man. And they still remember, 284 00:15:59,240 --> 00:16:01,000 Speaker 4: they still remember, They're still going to have the. 285 00:16:04,360 --> 00:16:08,120 Speaker 3: Tel and Jalepeno and all that. Yeah, I remember, trust me, 286 00:16:08,200 --> 00:16:11,280 Speaker 3: we were there so embarrassed. So we really appreciate that, Mom, 287 00:16:11,360 --> 00:16:11,880 Speaker 3: thanks for that. 288 00:16:12,440 --> 00:16:13,960 Speaker 4: Well we went to an other places. 289 00:16:14,160 --> 00:16:17,280 Speaker 3: Yeah, it was nice, And I think that really helped 290 00:16:17,440 --> 00:16:21,800 Speaker 3: me personally, Mom, to understand why it's important to where 291 00:16:21,840 --> 00:16:26,360 Speaker 3: I'm at now, because in New Orleans we still have 292 00:16:26,440 --> 00:16:29,120 Speaker 3: a lot of that traditional restaurants. I mean, we have 293 00:16:29,200 --> 00:16:32,600 Speaker 3: restaurants that many that are over two hundred years old here, 294 00:16:33,120 --> 00:16:35,600 Speaker 3: which is very unique, you know. So there's a certain 295 00:16:35,600 --> 00:16:38,680 Speaker 3: amount of decorum and steps of service that need to 296 00:16:38,680 --> 00:16:39,880 Speaker 3: be here too and all that. 297 00:16:40,200 --> 00:16:41,920 Speaker 4: So you're reacky to be there. 298 00:16:42,120 --> 00:16:43,960 Speaker 3: That's a big part of why I love living here, 299 00:16:44,000 --> 00:16:44,200 Speaker 3: you know. 300 00:16:44,760 --> 00:16:47,120 Speaker 4: Yeah, I've been thinking about it. Maybe it would be 301 00:16:47,160 --> 00:16:48,680 Speaker 4: fun to end my life there. 302 00:16:49,040 --> 00:16:51,720 Speaker 3: Okay, Mom, don't be so morbid about it, but I'm 303 00:16:51,760 --> 00:16:55,400 Speaker 3: just saying, would love to have you down here. You 304 00:16:55,440 --> 00:16:57,840 Speaker 3: always tell me you're like, I don't know anybody down there. 305 00:16:57,840 --> 00:17:00,200 Speaker 3: I don't have any set of friends. You'll make friends us. 306 00:17:01,080 --> 00:17:04,400 Speaker 3: Everyone here is very open to help everybody. 307 00:17:04,480 --> 00:17:06,080 Speaker 4: I would do it exactly the same way I did. 308 00:17:06,160 --> 00:17:06,320 Speaker 5: Then. 309 00:17:06,720 --> 00:17:08,719 Speaker 4: I would invite a few core friends and then they 310 00:17:08,720 --> 00:17:10,720 Speaker 4: would ask me what she would bring, and then I 311 00:17:10,760 --> 00:17:13,920 Speaker 4: would say, bring me somebody who I would enjoy differently. 312 00:17:14,040 --> 00:17:15,880 Speaker 4: Single actor Mann. 313 00:17:16,480 --> 00:17:20,720 Speaker 3: Yes, of course, Mom. Thanks Mom. We'll get you a boyfriend. Yeah, yeah, 314 00:17:20,760 --> 00:17:23,040 Speaker 3: we'll get you some gallant man. 315 00:17:25,600 --> 00:17:30,000 Speaker 1: Coming up on Latino USA, mother and son Madre and 316 00:17:30,160 --> 00:17:33,880 Speaker 1: Echo sad La Martinez and Aron Sanchez talk about their 317 00:17:33,880 --> 00:17:39,120 Speaker 1: identities and their legacies as chefs of Mexican cuisine. Stay 318 00:17:39,160 --> 00:17:39,560 Speaker 1: with Us. 319 00:17:51,080 --> 00:17:56,879 Speaker 5: Latino USA. I'm Ricardo A roacha colin in from Fairfield, Connecticut. 320 00:17:57,119 --> 00:18:00,359 Speaker 5: I was born in Venezuela, raised here. My first time 321 00:18:00,680 --> 00:18:03,680 Speaker 5: was probably around twenty eleven. I was a bachelor and 322 00:18:03,840 --> 00:18:06,439 Speaker 5: had just moved to Connecticut and pictured myself in my 323 00:18:06,560 --> 00:18:09,399 Speaker 5: room doing chores and listening to Latino USA. I just 324 00:18:09,400 --> 00:18:12,000 Speaker 5: remember that moment feeling like, yes, this is awesome. I 325 00:18:12,040 --> 00:18:14,359 Speaker 5: found something that I'm going to be listening to by yearly. 326 00:18:14,520 --> 00:18:17,480 Speaker 5: And I am reflecting on this as I hold my 327 00:18:17,560 --> 00:18:20,760 Speaker 5: newborn baby girl. The work you do is so so good, 328 00:18:20,880 --> 00:18:23,240 Speaker 5: so important, so rich and okay, let me feel on it. 329 00:18:23,440 --> 00:18:33,680 Speaker 1: Right. Hey, we're back and before the break, we heard 330 00:18:33,680 --> 00:18:37,960 Speaker 1: from award winning chefs sarey La Martinez and Aaron Sanchez 331 00:18:38,400 --> 00:18:41,600 Speaker 1: about how they made it in New York City. Now, 332 00:18:41,920 --> 00:18:46,440 Speaker 1: the mother and son duo reflect on their podcast collaboration 333 00:18:47,080 --> 00:18:50,760 Speaker 1: and how they support each other through sati Les Parkinson's diagnosis. 334 00:18:51,160 --> 00:18:54,800 Speaker 1: Here are Sadi La Martinez and Aron Sanchez. Once again. 335 00:19:00,840 --> 00:19:03,439 Speaker 3: I think when it comes to our podcast, my mom 336 00:19:03,520 --> 00:19:06,640 Speaker 3: wants to tell stories and anecdotes and have the authenticity 337 00:19:06,680 --> 00:19:10,080 Speaker 3: behind it, and I kind of facilitated and ask questions 338 00:19:10,119 --> 00:19:11,840 Speaker 3: and learn along the way too. 339 00:19:12,480 --> 00:19:15,760 Speaker 4: While we close the restaurant, I freaked out because I 340 00:19:15,800 --> 00:19:20,520 Speaker 4: didn't feel like I need to be reverent. And I 341 00:19:21,080 --> 00:19:23,560 Speaker 4: told you and I said I wanted to do this podcast, 342 00:19:24,200 --> 00:19:27,480 Speaker 4: and you were so nice to accept it, and you know, 343 00:19:27,640 --> 00:19:31,159 Speaker 4: started doing this the podcast, which is right now what 344 00:19:31,280 --> 00:19:35,879 Speaker 4: I most enjoyed doing professionally. So yeah, I mean, I 345 00:19:36,000 --> 00:19:38,159 Speaker 4: never I know, because I could share all the knowledge 346 00:19:38,200 --> 00:19:40,040 Speaker 4: that I had that I've learned. I was thinking, what 347 00:19:40,080 --> 00:19:43,240 Speaker 4: am I going to do without this and an avenue 348 00:19:43,280 --> 00:19:45,520 Speaker 4: to you know, thet's share it. 349 00:19:47,160 --> 00:19:47,560 Speaker 3: I got you. 350 00:19:52,960 --> 00:19:55,960 Speaker 4: It's just a fascinating time to be in cooking in 351 00:19:56,040 --> 00:19:59,439 Speaker 4: Mexico and learning about Mexican food, which is one of 352 00:19:59,440 --> 00:20:03,040 Speaker 4: the mess that the podcast is so popular because we 353 00:20:03,080 --> 00:20:08,000 Speaker 4: cover this ingredients and the techniques and it's so so interesting, 354 00:20:08,880 --> 00:20:13,520 Speaker 4: you know, Poe, especially because Mexico is really retaking its 355 00:20:13,560 --> 00:20:14,600 Speaker 4: traditional food. 356 00:20:15,040 --> 00:20:18,480 Speaker 3: Something that was like a huge revelation recently in one 357 00:20:18,480 --> 00:20:21,399 Speaker 3: of my trips was we went to lash calla what 358 00:20:21,480 --> 00:20:24,560 Speaker 3: they call it Plashkalla down there, which is near Mexico 359 00:20:24,640 --> 00:20:26,480 Speaker 3: City and it has all the volcanoes around it. And 360 00:20:27,080 --> 00:20:29,479 Speaker 3: we were there and we cooked with a senora and 361 00:20:29,520 --> 00:20:33,000 Speaker 3: a Dounia and it's unbelievable because now these women are 362 00:20:33,080 --> 00:20:35,480 Speaker 3: known in these neighborhoods for being the best cook in 363 00:20:35,480 --> 00:20:39,399 Speaker 3: the neighborhood. So they'll do like block parties and sort 364 00:20:39,400 --> 00:20:43,440 Speaker 3: of small gatherings and everybody in the surrounding area know, 365 00:20:43,680 --> 00:20:45,240 Speaker 3: you got to go over there and get her tame 366 00:20:45,240 --> 00:20:47,600 Speaker 3: out of there, oh yeah, or whatever it is. And 367 00:20:47,640 --> 00:20:53,439 Speaker 3: it's really cool. They're like little celebrities within their neighborhoods. 368 00:20:52,720 --> 00:20:56,000 Speaker 4: And everybody's taking a lot of the traditions back you know, 369 00:20:56,040 --> 00:21:00,920 Speaker 4: cocina de lumo and native corn. People are with insects, 370 00:21:01,240 --> 00:21:04,919 Speaker 4: people are cooking with all sorts of greens, so it's changed. 371 00:21:04,960 --> 00:21:08,240 Speaker 4: The whole panoram of Mexican food is really interesting. 372 00:21:08,760 --> 00:21:14,719 Speaker 3: Yeah, I think to the podcast what it does for me, 373 00:21:14,800 --> 00:21:19,560 Speaker 3: It reaffirms what I've always known, you being this unbelievable 374 00:21:19,840 --> 00:21:23,520 Speaker 3: resource of knowledge and legacy and all those good things. 375 00:21:23,800 --> 00:21:26,280 Speaker 3: I already knew that, but now I understand where I 376 00:21:26,320 --> 00:21:29,479 Speaker 3: get my interest level to learn all the time. You know, 377 00:21:29,800 --> 00:21:30,680 Speaker 3: it's from my mom. 378 00:21:31,200 --> 00:21:33,520 Speaker 4: I could not do it without you, because I'm always 379 00:21:33,600 --> 00:21:37,560 Speaker 4: amazed at how much you've learned and can contribute to 380 00:21:37,600 --> 00:21:43,040 Speaker 4: the different ingredients, and how funny you are as a levity. 381 00:21:43,119 --> 00:21:47,040 Speaker 4: That's there's a lot of fun and welcome to a podcast. 382 00:21:47,600 --> 00:21:49,439 Speaker 4: It's what I love about it is the way you 383 00:21:49,520 --> 00:21:53,280 Speaker 4: and I interact, you know, It's just you're so polite 384 00:21:53,359 --> 00:21:56,400 Speaker 4: and everything and so sweet to me, and I'm three 385 00:21:56,480 --> 00:21:59,800 Speaker 4: to you. I've gone to learn how professional and how 386 00:22:00,280 --> 00:22:03,600 Speaker 4: you are at your job. I mean, you're magnificent in 387 00:22:03,720 --> 00:22:07,440 Speaker 4: keeping the conversation flowing and keeping me on the subject. 388 00:22:07,560 --> 00:22:09,879 Speaker 4: So it is a wonderful experience. 389 00:22:10,359 --> 00:22:18,000 Speaker 3: Yeah, I agree, I agree. Right now we're living in 390 00:22:18,320 --> 00:22:21,560 Speaker 3: a time where people of not Mexican descent are taking 391 00:22:22,480 --> 00:22:25,520 Speaker 3: full advantage of opening restaurants and doing their thing. And 392 00:22:26,040 --> 00:22:28,600 Speaker 3: you know, the question is are you studied enough. Have 393 00:22:28,720 --> 00:22:33,119 Speaker 3: you spent the time to understand not just the technique 394 00:22:33,119 --> 00:22:36,960 Speaker 3: but also to understand the cultural relevance behind it, which 395 00:22:37,000 --> 00:22:40,280 Speaker 3: is super important? Yeah, you know, are the influences coming 396 00:22:40,280 --> 00:22:43,280 Speaker 3: from Spain. That's why the debate comes. You want to 397 00:22:43,320 --> 00:22:47,040 Speaker 3: be known as Hispanic because you're kind of acknowledging the conquista, 398 00:22:47,440 --> 00:22:50,840 Speaker 3: you know, like, so how we're labeled as Latinos is 399 00:22:51,080 --> 00:22:53,000 Speaker 3: unique right now, how people want to be defined. 400 00:22:53,240 --> 00:22:56,960 Speaker 4: See, the thing is that people are always saying that 401 00:22:57,000 --> 00:22:58,680 Speaker 4: there's a certain kind of Mexican. 402 00:22:59,000 --> 00:22:59,400 Speaker 3: Yeah. 403 00:22:59,480 --> 00:23:02,040 Speaker 4: I cannot you how many discussions I've had in bars 404 00:23:02,240 --> 00:23:06,280 Speaker 4: where people will say, you're not Mexican. Yes i am. 405 00:23:06,640 --> 00:23:10,240 Speaker 4: I was born and raised in Mexico from a long lived, 406 00:23:10,240 --> 00:23:14,240 Speaker 4: you know, family tradition. I am Mexican, and people don't 407 00:23:14,240 --> 00:23:17,960 Speaker 4: believe me because people are barely now starting to understand 408 00:23:18,240 --> 00:23:20,040 Speaker 4: that there are different kinds of Mexicans. 409 00:23:20,119 --> 00:23:23,240 Speaker 3: You just have to be worldly and open minded when 410 00:23:23,240 --> 00:23:25,520 Speaker 3: you're saying things like what does a Mexican look like? Well, 411 00:23:25,560 --> 00:23:26,679 Speaker 3: I don't know. Tell me. 412 00:23:27,840 --> 00:23:31,400 Speaker 4: Yeah, I now describe myself as an American Mexican. 413 00:23:31,760 --> 00:23:34,760 Speaker 3: I identify as a Mexican American, and I'm excited about that. 414 00:23:35,280 --> 00:23:37,800 Speaker 3: And I prefer to speak Spanish. To be very honest, 415 00:23:38,280 --> 00:23:40,639 Speaker 3: I feel more at home when I'm talking in Spanish. 416 00:23:41,119 --> 00:23:43,120 Speaker 3: It was very important for me to keep my language 417 00:23:43,160 --> 00:23:47,480 Speaker 3: because you know, there's the same patria. You know, when 418 00:23:47,600 --> 00:23:50,040 Speaker 3: you lose your tongue, you lose your country. So I 419 00:23:50,119 --> 00:23:53,520 Speaker 3: just always wanted to make sure that I kept that connection, 420 00:23:53,920 --> 00:23:56,280 Speaker 3: you know. I remember my mom was really smart about 421 00:23:56,320 --> 00:23:59,000 Speaker 3: sending me with my tamelan and my primos and all 422 00:23:59,000 --> 00:24:02,360 Speaker 3: that to Mexico to make sure that I kept that connection. So, 423 00:24:02,760 --> 00:24:05,320 Speaker 3: if you want to talk about a bicultural upbringing, we 424 00:24:05,440 --> 00:24:08,240 Speaker 3: had that for sure. And my mom raised this Mexican 425 00:24:08,280 --> 00:24:11,000 Speaker 3: with those values and the manners and manners and not 426 00:24:11,080 --> 00:24:13,600 Speaker 3: to complain and all those kind of things. 427 00:24:13,880 --> 00:24:15,760 Speaker 4: And I used to tell the kids, I said, don't 428 00:24:15,840 --> 00:24:17,960 Speaker 4: tell me what you want. Do you think I want 429 00:24:18,000 --> 00:24:20,640 Speaker 4: to hear? Tell me what you really mean. 430 00:24:25,240 --> 00:24:27,360 Speaker 3: I just think we're living in an interesting time where 431 00:24:27,480 --> 00:24:31,480 Speaker 3: Latinos first generation kids are coming back to roots. The 432 00:24:31,560 --> 00:24:34,239 Speaker 3: millennials are like, Wow, it's cool to be Latino and 433 00:24:34,280 --> 00:24:37,680 Speaker 3: it's cool to represent It wasn't necessarily the case when 434 00:24:37,680 --> 00:24:40,520 Speaker 3: my mom got When we got here. I remember I 435 00:24:40,560 --> 00:24:43,280 Speaker 3: went to junior high school in Harlem. It was all 436 00:24:43,320 --> 00:24:46,480 Speaker 3: Dominican and Puerto Rican kids. There was very few Mexicans 437 00:24:46,520 --> 00:24:49,119 Speaker 3: when I went to school there, and it was you know, 438 00:24:49,160 --> 00:24:52,240 Speaker 3: I was one of the few, and it was a 439 00:24:52,760 --> 00:24:54,960 Speaker 3: whole different vibe, you know what I mean. And try 440 00:24:54,960 --> 00:24:55,840 Speaker 3: to hold on to that. 441 00:24:55,960 --> 00:24:59,080 Speaker 4: But I never had that problem. I always tell Mexican 442 00:24:59,160 --> 00:25:00,760 Speaker 4: I had not crisis. 443 00:25:00,960 --> 00:25:03,120 Speaker 3: No, No, I did too. I knew I was Mexican. 444 00:25:03,200 --> 00:25:05,800 Speaker 3: It just was like I'm talking about the just a 445 00:25:05,960 --> 00:25:08,800 Speaker 3: ratio of the time in New York. Yeah, it was 446 00:25:08,840 --> 00:25:12,600 Speaker 3: different where now New York is very Mexican. Yeah, you know, 447 00:25:12,760 --> 00:25:15,520 Speaker 3: before it wasn't necessarily like that. Now you go to 448 00:25:15,600 --> 00:25:18,240 Speaker 3: Queens and Brooklyn and they call it Puebla York because 449 00:25:18,240 --> 00:25:20,400 Speaker 3: there's so many people from Puebla, you know what I mean. 450 00:25:20,440 --> 00:25:25,240 Speaker 3: And he planed to they have a direct flight from 451 00:25:25,320 --> 00:25:28,719 Speaker 3: JFK to Puebla, just to put in perspective. So I 452 00:25:28,720 --> 00:25:30,840 Speaker 3: think the future is bright and a. 453 00:25:30,760 --> 00:25:33,080 Speaker 4: Lot of the sets of hot restaurants are. 454 00:25:33,000 --> 00:25:34,399 Speaker 3: Women yep as well. 455 00:25:34,600 --> 00:25:37,359 Speaker 4: Absolutely, yeah, So it was a very exciting time. 456 00:25:41,720 --> 00:25:44,000 Speaker 3: It's my job to make sure my mom has everything 457 00:25:44,080 --> 00:25:46,880 Speaker 3: she needs. I've been asking to move to New Orleans 458 00:25:46,880 --> 00:25:49,320 Speaker 3: for years now. I've been hearing what I think, nine 459 00:25:49,400 --> 00:25:53,040 Speaker 3: years now, eight years somewhere like that. So I'm blessed 460 00:25:53,119 --> 00:25:54,879 Speaker 3: in the sense that I have the resources to be 461 00:25:54,880 --> 00:25:56,720 Speaker 3: able to help my mom and make sure she's always 462 00:25:56,720 --> 00:25:58,600 Speaker 3: taking care of That's my job as it a son. 463 00:25:59,400 --> 00:26:02,080 Speaker 3: You have to understand, and it's just when you have Parkinson's, 464 00:26:02,200 --> 00:26:04,920 Speaker 3: you're all there and you just might shake a little bit, 465 00:26:05,080 --> 00:26:06,840 Speaker 3: you know what I'm saying, or you might move around 466 00:26:06,840 --> 00:26:09,560 Speaker 3: a lot, but it's not like my mom's faculties are gone. 467 00:26:09,880 --> 00:26:13,520 Speaker 4: People need to understand that I have. I've had Parkins's 468 00:26:13,520 --> 00:26:17,479 Speaker 4: since nineteen eighty seven. I did my entire career with 469 00:26:17,600 --> 00:26:21,679 Speaker 4: this disgusting disease, and I have managed to have a fulfilling, 470 00:26:21,800 --> 00:26:27,679 Speaker 4: successful life with a beautiful family, wonderful friends, and a 471 00:26:27,720 --> 00:26:30,920 Speaker 4: great quality of life. It's tough, and I was trying 472 00:26:30,960 --> 00:26:35,320 Speaker 4: to find new ways of dealing with this merciless condition. 473 00:26:35,920 --> 00:26:38,679 Speaker 4: The kids are very supportive, but I try not to 474 00:26:38,760 --> 00:26:39,879 Speaker 4: bother them. Too much. 475 00:26:40,119 --> 00:26:40,280 Speaker 3: I do. 476 00:26:40,880 --> 00:26:45,399 Speaker 4: It's very good with financially helping me because it's a 477 00:26:45,560 --> 00:26:49,439 Speaker 4: very expensive disease. You need to have caretakers, and you 478 00:26:49,520 --> 00:26:54,280 Speaker 4: need to have assistance here just to get around, and 479 00:26:54,359 --> 00:26:57,360 Speaker 4: all sorts of things and that are not covered by insurance. 480 00:26:57,760 --> 00:27:00,159 Speaker 4: It's today. The truth is very tough. 481 00:27:00,640 --> 00:27:03,120 Speaker 3: When you're dealing with something like brocas and to see 482 00:27:03,119 --> 00:27:10,520 Speaker 3: your mom, you just have to be supports, be there 483 00:27:11,119 --> 00:27:13,960 Speaker 3: and she's like, never makes any excuses and never complains, 484 00:27:14,800 --> 00:27:17,600 Speaker 3: you know, mom, and always there. But it's strong. 485 00:27:18,000 --> 00:27:21,680 Speaker 4: Yeah, it's a tough thing. It's not an easy condition, 486 00:27:21,800 --> 00:27:24,840 Speaker 4: let's put it that way. But I will I will 487 00:27:24,880 --> 00:27:25,680 Speaker 4: be okay. 488 00:27:26,160 --> 00:27:30,040 Speaker 3: Absolutely, of course we all know that. I'm sorry. 489 00:27:30,359 --> 00:27:31,119 Speaker 4: Don't be sad. 490 00:27:31,640 --> 00:27:35,160 Speaker 3: I'm not sad. I just want you the best. Autonoamate 491 00:27:35,240 --> 00:27:36,360 Speaker 3: be happy. 492 00:27:36,680 --> 00:27:37,359 Speaker 4: Well, I'm happy. 493 00:27:37,680 --> 00:27:38,280 Speaker 3: I know you are. 494 00:27:38,359 --> 00:27:39,560 Speaker 4: I choose to be happy. 495 00:27:39,800 --> 00:27:43,280 Speaker 3: Indeed, it's not easy, you know, get me. Look at 496 00:27:43,280 --> 00:27:46,359 Speaker 3: Michael J. Fox, I mean, look at Montel Williams. You 497 00:27:46,359 --> 00:27:48,360 Speaker 3: can go down the list, you know what I mean. Yeah, 498 00:27:48,400 --> 00:27:51,520 Speaker 3: it's not something that's uncommon and living very fruitful life 499 00:27:51,640 --> 00:27:52,240 Speaker 3: and you. 500 00:27:52,200 --> 00:27:55,679 Speaker 4: Know it's life. Can to Lemas make. 501 00:27:56,840 --> 00:28:03,160 Speaker 3: Exactly totally Obviously, I wouldn't be here if it wasn't 502 00:28:03,160 --> 00:28:06,520 Speaker 3: for you, And well, you kind of gave birth to 503 00:28:06,560 --> 00:28:09,040 Speaker 3: me the hope, so that's a little different. But you know, 504 00:28:09,080 --> 00:28:13,840 Speaker 3: the idea of everything that I've done is a huge 505 00:28:13,880 --> 00:28:17,000 Speaker 3: portion because of you. And I told you, like this weekend, 506 00:28:17,040 --> 00:28:18,920 Speaker 3: I was in the Bahamas doing a food and wine 507 00:28:18,920 --> 00:28:22,280 Speaker 3: festival and people were stopping me and they were like, man, 508 00:28:22,520 --> 00:28:24,920 Speaker 3: I can tell you this development you from the bath. 509 00:28:25,880 --> 00:28:28,040 Speaker 3: One of the women that's that I work with grew 510 00:28:28,080 --> 00:28:29,639 Speaker 3: up in New York City kind on the same around 511 00:28:29,640 --> 00:28:31,800 Speaker 3: of time. She goes, I will go away to like 512 00:28:32,240 --> 00:28:34,400 Speaker 3: camp and come back and beg my mom to take 513 00:28:34,440 --> 00:28:38,760 Speaker 3: me to have the moleynside of Las and that food, 514 00:28:38,840 --> 00:28:41,360 Speaker 3: and people still talk about it all the time. I 515 00:28:41,400 --> 00:28:44,480 Speaker 3: get stopped all the time. I think, you just it's 516 00:28:44,520 --> 00:28:47,800 Speaker 3: just bizarre to me. I know, inevitably, when I travel, 517 00:28:48,040 --> 00:28:49,760 Speaker 3: somebody from the kitchen will come out of you know, 518 00:28:49,880 --> 00:28:52,480 Speaker 3: somebody of Latin descent will come to me and say, man, 519 00:28:52,560 --> 00:28:57,000 Speaker 3: you're our guy, and your mom's awesome. You're so fortunate. 520 00:28:57,400 --> 00:29:01,320 Speaker 3: So that's the responsibility that that one carries. And when 521 00:29:01,360 --> 00:29:03,600 Speaker 3: you hear stuff like that, you always worry about your 522 00:29:03,680 --> 00:29:06,800 Speaker 3: legacy and being remembered, and I'm telling you, mom, You're 523 00:29:06,840 --> 00:29:09,040 Speaker 3: never going to be forgotten. 524 00:29:13,320 --> 00:29:15,280 Speaker 4: Well, you know, when I decided to move to New 525 00:29:15,360 --> 00:29:19,120 Speaker 4: York in nineteen eighty three, I made a lifetime. I said, 526 00:29:19,160 --> 00:29:21,200 Speaker 4: I'm going to move to New York. I'm going to 527 00:29:21,280 --> 00:29:24,280 Speaker 4: open a restaurant. I'm going to write a book covered 528 00:29:24,320 --> 00:29:28,280 Speaker 4: in three. I'm going to have a series, Pebare series. 529 00:29:28,800 --> 00:29:30,720 Speaker 4: I'm want to have a line of products, and I 530 00:29:30,760 --> 00:29:34,000 Speaker 4: did have one in Walmart. And then I'm going to 531 00:29:34,080 --> 00:29:37,880 Speaker 4: leave a legacy. And when Harvard bought my papers for 532 00:29:38,000 --> 00:29:41,840 Speaker 4: this Lessons Your Library, I felt that I had finished 533 00:29:41,840 --> 00:29:44,280 Speaker 4: my job. I didn't know that I was going to 534 00:29:44,360 --> 00:29:47,880 Speaker 4: have all this opportunity to do the podcast and other things. 535 00:29:48,280 --> 00:29:52,400 Speaker 4: But the thing is that all my research material, all 536 00:29:52,480 --> 00:29:55,920 Speaker 4: the recipes that everybody gave me, a film, everything is 537 00:29:55,960 --> 00:29:58,920 Speaker 4: at this Lessons your Library. And I feel that's my legacy. 538 00:29:59,360 --> 00:30:02,440 Speaker 3: And how about me the legal love? 539 00:30:03,040 --> 00:30:05,640 Speaker 4: You know, I said I said that before. 540 00:30:05,840 --> 00:30:08,640 Speaker 3: I know I'm just joking, but that's important. They say 541 00:30:08,720 --> 00:30:12,959 Speaker 3: in Buddhism that your children supersede all of your accomplishments 542 00:30:13,280 --> 00:30:15,960 Speaker 3: because you've been that good of an example as a parent. 543 00:30:17,160 --> 00:30:18,680 Speaker 3: I don't know if I'll be able to do that 544 00:30:18,720 --> 00:30:22,640 Speaker 3: with my mom. But I'm gonna get close. I'm gonna 545 00:30:22,640 --> 00:30:24,160 Speaker 3: get close. I can tell you that. 546 00:30:24,360 --> 00:30:26,760 Speaker 4: Yeah, well you have a good start. 547 00:30:28,160 --> 00:30:30,480 Speaker 3: Okay, Mama, you know me. It's already time to get 548 00:30:30,520 --> 00:30:32,600 Speaker 3: to the restaurant, okay, because I don't want to hear 549 00:30:32,640 --> 00:30:34,280 Speaker 3: you give me any bs that I'm not at my 550 00:30:34,360 --> 00:30:35,840 Speaker 3: place all the time. So I'm going to get off 551 00:30:35,880 --> 00:30:38,160 Speaker 3: for a little bit, okay, But I just want to 552 00:30:38,160 --> 00:30:39,840 Speaker 3: say I love you and I miss you, and I 553 00:30:39,840 --> 00:30:42,000 Speaker 3: can't wait to see you shortly. I know that we 554 00:30:42,040 --> 00:30:43,160 Speaker 3: have a visit plan soon. 555 00:30:44,880 --> 00:30:48,480 Speaker 4: I love you and love your baby, and then I'm 556 00:30:48,480 --> 00:30:49,440 Speaker 4: so proud of you. 557 00:30:56,760 --> 00:30:59,960 Speaker 1: That was chef sarre La Martinez in conversation with her son, 558 00:31:00,600 --> 00:31:25,320 Speaker 1: Chef Aron Sanchez. This episode was produced by Elizabeth Loental 559 00:31:25,440 --> 00:31:29,120 Speaker 1: Torres and edited by Daisy Contreras. It was mixed by 560 00:31:29,360 --> 00:31:34,200 Speaker 1: Julia Caruso. The Latino USA team includes Andrea Lopez Gruzado, 561 00:31:34,520 --> 00:31:39,400 Speaker 1: Mike Sargent, Marta Martinez, Victoria Strada, Rinaldo Leanos Junior, and 562 00:31:39,440 --> 00:31:44,520 Speaker 1: Patricia Subaran. Our editorial director is Fernando Santos. Our director 563 00:31:44,560 --> 00:31:48,120 Speaker 1: of engineering is Definitely le Beau. Our associate engineers are 564 00:31:48,200 --> 00:31:51,720 Speaker 1: gabriel Lebiez and J. J. Carubin. Our marketing manager is 565 00:31:51,760 --> 00:31:55,560 Speaker 1: Luis Luna. Special Things this Week too, Cooking in Mexican 566 00:31:55,600 --> 00:31:59,240 Speaker 1: from a to Z produced by Heritage Radio Network. Our 567 00:31:59,280 --> 00:32:02,000 Speaker 1: theme music was composed by saying It Rubinos, I'm your 568 00:32:02,040 --> 00:32:04,720 Speaker 1: host and executive producer Mariguerno Mosa join us again on 569 00:32:04,760 --> 00:32:07,200 Speaker 1: our next episode. In the meantime, look for us on 570 00:32:07,240 --> 00:32:16,640 Speaker 1: social media and Aguerda deete bayas a stella proxima Bye. 571 00:32:15,520 --> 00:32:16,040 Speaker 6: Latino. 572 00:32:16,160 --> 00:32:16,560 Speaker 4: USA. 573 00:32:16,920 --> 00:32:20,880 Speaker 6: Is made possible in part by the Heising Simons Foundation, 574 00:32:21,600 --> 00:32:27,960 Speaker 6: unlocking knowledge, opportunity and possibilities more at hsfoundation dot org, 575 00:32:28,600 --> 00:32:32,440 Speaker 6: the Ford Foundation, working with visionaries on the front lines 576 00:32:32,440 --> 00:32:37,320 Speaker 6: of social change worldwide, and the John D. And Catherine T. 577 00:32:37,520 --> 00:32:38,440 Speaker 6: MacArthur Foundation. 578 00:32:42,800 --> 00:32:44,040 Speaker 4: And he used to steal my weed.