October 18, 2022 • 44 mins
It's a family food feud in the Food Court this week! Cousins Manolo and Sandra Vergara are in the studio (our first fully in-studio episode since March 2020!) to argue soft vs crunchy tacos. Many great side topics come up in this one including the Taco Bell menu, Julia Child, international chips, the best red carpet snacks, Oreos and even Abercrombie and Fitch of all things in the year 2022 somehow. In the end I think we can all agree that tacos are delicious and, boy, are we hungry.
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Episode Transcript
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Speaker 1 (00:06):
Creamy, creamy, crunchy food Court, Food Court, Food Court with Blaze.
Are you in the food Court? Blase Food Food Welcome
(00:36):
to Food Court, a production of I Heart Radio. This
is Food Court with Richard Blaze and listen. I've been
a chef and a judge all over TV and now
I'm here judging your food opinions. Can you believe it?
Can you believe the trajectory has led to this point
and joining us in the court today, we have a
big time animal rescue advocate who was lucky enough to
be the real life son of a famous TV mom.
(00:59):
Welcome to the show. It's Manolo Gonzalez Vigara. Thank you
for having me, Richard, Oh my gosh. Also, congratulations on
getting paid to judge things for a living. That's thank
you for saying that, because I think a lot of
you know, what, Minolo, A lot of people ask their like,
you know, I, you know, came up competing on reality
shows and now I'm judging, you know, co hosting and
just like learning different things. But people always ask me,
(01:20):
is it harder to compete or to judge? And I
feel like, you know, there's like no dumb questions, but
they're they're kind of is like, it's so much easier
to judge and get paid for it. I do it
for free, so same, same, I've done it for for
a long time. The fact that that I'm getting paid
to judge, Yes, it is nice. It is nice to
be able to eat food and get paid for it
(01:40):
and going up against Minola. We have a TV host
and personality for People Magazine who also happens to be
his cousin. It's Sandra Vigara, foodie rich also serious foodie.
Now so I'm gonna have to ask you know each
other obviously my whole life, your whole lives. You've spent
time together at many men. There's been food around lots, right,
(02:01):
safe to say the only reason she comes around is
for when there's food around. He's an amazing cook. It's crazy, Okay,
it's better than a Colombian grandmother. I never had a grandmother,
but like that's my idea of what it would be
like if I did, which, by the way, is like
the ultimate compliment that any cook can get. If you're like, oh,
you cook like my grandmother or a grandmother, that is
like the biggest compliment. I do many things like grandmother,
(02:23):
so I take that. Well, I wouldn't know that, but yeah, okay,
so I listened. I like this is there. Um, I
feel like, are you sort of like not to use
another bad food point, but are you buttering him up?
Like you're like getting him ready for the debate here
by telling him he's a really good cook. Not at all. No, no,
that's just the truth. Oh I love it. So what
is Manola cook? That is like can't be missed? Like
if I'm coming over, Not that you would need you
(02:44):
don't need to impress me, but like what would you
What does he make? That's just like next level. I mean,
the guy makes that whole Thanksgiving turkey dinner for like
thirty two people every year. I started to cooking Thanks
you when I was fifteen. Oh, that's amazing. And he
loved Julie, your child. And so he's first dish, you
know what? His first dish was be beef for bird.
(03:07):
He went all out. He didn't start with like the
easy stuff. He was just But but I think my
my best dish is a coca which is coconut rice
that in Columbian cocon rights. That in theory I learned
from my grandmother. But I tried getting her recipe and
that was impossible, so I googled it and the one
I used now is much simpler than her version, which
takes like three hours. Mine takes twenty minutes, and it's
(03:29):
and it's Is it as good, which I know is
almost blasphemy, right, No, it's pretty good. It's pretty good,
Like I said, Grandma started, Grandma, So what is the
recipe consist of? Because I'm i'm's just rice, brown sugar,
coconut um fat with no guar gum okay, and salt
coconut rice. And it's next level so delicious? Does my
(03:53):
mom she has I don't know what she does, but
it takes her three hours. She has to smoke four
packs of grids. I don't know. I don't know what
she does. Nobody is more stressed than my grandmother when
she has to make this rise that takes me. I
don't know. I love well. I feel like that's the
next Like that's a food competition in and of itself,
(04:15):
and the fact that you've made it in less time,
that's that. Have you competed on any of these like
celebrity reality shows? Why not? Why not? You got a
twenty minute to die for a recipe. He also multitasks
like he's watching a movie and then he has things
in the oven. You don't know when the food is coming,
but then all of a sudden he brings out like
(04:38):
the Dutch ovens, and it's a whole feast. I like.
Listen Now, as as a chef, I'm the same way,
Like all of a sudden, many dishes appear. So I
want to I want to unpack a couple of things.
So Thanksgiving dinner, you're you're no one's like you're doing
all of the cooking or or other family members designated dishes.
Now that I'm old, he's doing most of it. I
(04:58):
do most of but now I do tell gate a little,
just because I don't have the capacity to the mental.
It's a big especially thirty two people. So nowadays I
just make the turkey, which takes two days because of
the brinet, and I do the stuffing and then I
do the se potato cast role. Okay, so you're doing
all their like the my biggest hits. So you're doing
(05:18):
I was gonna say you're doing the hits. Yes, you know.
Now somebody brings another cast role, a salad or whatever.
Other mashed potatoes whatever, whatever they want. And who's handling
the desserts. That's my mother's job. Wow, they're the only
things she obviously she buys them all. But I mean
everyone loves asserts, right, Yeah. Well, but also, my suepotato
(05:41):
castle is sweet enough where it is kind of like
dessert esque. So there's all I was going to say.
This is a this is a personal problem I have
with sweet potato dishes. I mean, it's just marshmallow, to
be honest, So I'm gonna I'm ranting here, But like,
they're already sweet. There's sweet potatoes. They don't need maple
syrup and marshmallows and candy peca. I hope the all
(06:01):
three of pecans. Mine has brown sugar, egg, butter, marshmallows.
I can't even eat this, but I make it for
I lead others to a treasure that I myself cannot possess,
you know, So I actually have no idea what it
tastes like. But it smells like vanilla, which I put
in the thing. Oh I love that. I love that. Also,
you're such a good chef, admittedly, right, yeah, like you
(06:22):
don't even have to taste it, which is a which
is really a skill, but like a super skill, maybe
because I don't taste as I go along, so like
i'll cook something and I won't taste anything until the end,
so it's usually either good or like horrendous. So far
nothing has been horrendous yet. But I don't think that's
a very good I think you're a genius. I don't know,
like that's really tireless, and some geniuses are careless, so
(06:47):
that works. Julia Child, this is true. Like you had
mentioned Julia Child, Sandra, So like you watch a lot
of Julia growing up, or maybe he watched Meryl Street.
So when I was when I was around six or seven,
I really got into the Food Network and I started
with Emerald and Alton Brown, good Eats and Classics. Those
are my my shows because I was a fat child
(07:09):
and sings then and then once Julie and Juliet came out,
I did kind of dive into Julia Child and I
got the book and I started doing some of the
recipes and all that kind of stuff. Have you seen
the latest documentary documentary? No, but I have the latest
one on HBO Max the series. Oh this is serious. Oh,
there's also an incredible documentary that just really like follows
(07:32):
her whole wild life, even without the cooking situation. Exactly.
She didn't start cooking, so she was like older, like
second career for and it's really really incredible documentary. And
you had mentioned the beef bourgnone and like she her
first dish not to spoiler alert if you're gonna watch
or if you're gonna read the Julia Child Wikipedia or
watch the documentary. Like she talks about her first demonstration
(07:56):
that she did on a TV show which is like PBS,
and it was a show that reviewed books, and she
was like, I don't want to just review my book.
I'm gonna make an omelet. Yeah, it's in the show.
It's it's in okay, alright, fair enough, but like and
I was like, oh my god, we were we all
for so many reasons stand on her shoulders for being
the first chef that was like, Oh I'm gonna actually
I'm gonna entertain you and cook this ad dish. It
(08:16):
seems like like a d thing, but noble pioneer. And
I met her once in person, which I just so.
I was working at a restaurant Danielle in New York
and I just happened to run up the stairs and
was a two floor kitchen, And it was when I
was a young prep cook and I'm running up the
stairs and and and she's very tall, like very like
just strong figure. And she's at the top of the stairs.
(08:37):
So imagine like she's tall already, she's taller than me.
And now she's at the top of up and I'm
running up. Was like a young cook who's like so
scared that I'm gonna get fired for whatever was going
on in that moment, I'm like, oh my gosh, Julia Child.
And it was just literally literally like you know, meeting
meeting an icon, which is incredible. Anyway, Okay, that's my
personal story about Julia Child Manola. I'm gonna ask you
what does Sandra cook really? Well, what's her what's her
(08:57):
her cooking? Lie? Have you ever cooked? Oh? Yeah, they won't.
You can't have that. This is specific Colombian cheese bread.
And I make a to die for banana gluten free
banana bread. But here's the thing, I'm a cheat because
I use a termo mix. What's cheating about that? Well,
(09:19):
we kind of mixes and blends and like adds everything
into per like it's just whisks it in a way
that I that my hands wood. It's like a basically,
it's like an Apple computer for the kitchen. It's the
Turmo mix. It's huge in Europe. Yeah, no, it is.
I've worked in Spain for a little while where we
(09:40):
would use Yeah. So, and it is a machine that
people don't know because it also, if I remember, it
also heats, right, Oh, it does everything? Yeah so we
so right, so someone who doesn't know what this is,
it's basically like a food processor that also heats so
that you can like a Multifi sauces you can you
can do grind, make holidaise in it heat the eggs
like while you're cooking it, all of these things. And
(10:00):
for some reason they still have not crossed over into
the U s. Really yes, until now. This is the
big moment where where you'll bring it in. I think
you're gonna be the spokesperson and what you're just gonna happen,
So a real life family feud going down on the
food court today. The last time this happened, the family
was my own. That's true, that throwback where my kids
came on to argue chocolate versus vanilla ice cream and
(10:22):
it's the only episode Vanilla did end up when you
I did have to recuse myself from the verdict because
I could not choose between one of my kids. We
let the audience. I had to do it, had to
do it. Now. Listen, I love the case you brought
to the court today because tacos are perfect food. But
before we get into it, we have to know just
a little bit more about both of you. Manolo. Tell
(10:42):
us about yourself, what you ate growing up, foods of
your childhood, what you're into now. You know, growing up,
I was always the weird kid who never had any like.
I wasn't not a picky eater at all. I would
eat whatever you put in front of me. You know,
maybe it's one of those like childhood you have to
eat everything the ate before you, you know, be able
to leave. So now I physically can. Yeah, yeah, yeah,
(11:04):
I still do that. I have to eat everything on
the plate. But I've loved everything, to be honest, and
I've never really been like a sweet kind of person,
which is strange because my mother is like all about
sweets and cakes. I'm more of like a salty so,
like my weakness is French fries. A steak and French
fries like a burger is like, that's it. I don't
really care about I don't care about pizza. I'm allergic
(11:25):
to dairy and eggs, so right off the bat, like
I don't do cheese, I don't really do pizza, and
I don't really like substitutions. Like, well, I have a
vegan pizza. It's not interested. I don't, you know, I
don't I know what pizza tastes like, but I can't. Yeah,
it's like, remember what what pizza tasted like? Well, yeah,
not battle number one and to know but when did
(11:47):
you When did you realize that you were alerted? I
was told this harrowing news when I was like twenty
years old late. Yeah, and I've had vegan pizzas and
I've had vegan stuff, you know, substitutions before. I'm just
it's just not exciting for him because listen, pizza is
bread with cheese on topic, all right, you know, I'm
more of a give me a steak, give me a potato,
(12:09):
give me something crispy on both ends. Here one steak, free,
frenchiest cryptonite for me, protein and veggie. I guess it
is a potato of exble. I don't know it's a tuber,
but vegan cheese. Give it a try. Every time that
somebody names dropped that cash you cheese. I just we
just talked about cringe. I don't know what is it.
(12:31):
It's it's the fact that it's a nut that I'm
eating nuts, and I love oatmeal and almond meal. But
when it comes to cheese, I just do something doesn't
register in my mind. I have a conspiracy theory that
it's all too pr campaign to just it's a conspiracy
theory that just like the pr agent of cash us
that's like to get popular again, Like yeah, your cheese now,
(12:51):
like go ahead, like reinvent yourself. You can be like cauliflower.
Cauliflower is the same way. Why do we have to
call it cheese? Why don't just call it like you spread? Yes,
this is my point, Like why do we have to
make the substitution like this isn't That's what that's the
problem I have. You know, I like to call a
spade a spade. I don't like to call something that
he's not agree Do we have to call it like
(13:13):
like the whole with the hamburgers? Just grind up some
rice and beans and call it a veggie burger. Why
does it have to taste like me? Why does it
have to be a substitute for something just like mock
chicken like or to Yeah, they call mock chicken like
van restaurants called like there's even with the cheese. So
there's that part where it's like, well, I didn't know
what a chicken nugget was anyway. So if you're just
(13:33):
gonna tell men of the vegetables, I'm okay with it.
You know, where there's no, there's not a substitution. You
cannot substitute for Sandra on the Red Carpet. You were
on the Red carpet all the time. No substitutions there,
and like, So here's my question, because I'm very very
rare that I've been on the Red carpet. I've been
on one, one or two, and I was too afraid
to like even snack. But do you find people on
(13:55):
red carpets snacking? I was the snack Oh my goshoot,
And I made sure my producers whoever was field producer
and brought me snacks, any snack. Once she forgot, I
had to ask a cameraman for a bag of nuts.
Because I was so hungry. Like I don't know what
it is about the Red Carpets that it's like it's
(14:16):
because I think it's like there's a period of waiting
and then like it just you know, it's just a
very snacky that's anticipation. Like yeah, plus people probably don't
know how long you're out there for a long It
could be hours, it could be three hours, it could
be an hour, but it's it's like two to four
hours because you're you're getting set up. You gotta get
(14:37):
good position, right, I mean, you're not your your talents
little a little bit, you know, a little hopefully you
got you got a cooler somewhere and you're like, you know, okay,
But because of COVID, like things took more time, meaning
like you had to be there earlier, you had to
get position earlier and go through the million tests. So yeah,
we still are and we still are, right, So what
(14:58):
is your go to one or two snacks? Then when
you're on the red carpet, I go boring because it's
it's like something that will give me a kick really fast.
And that's the it's called boo boos bo bos. They're
like this like oatmeal granola bar thingy yeah okay, yeah
yeah yeah yeah, And they're delicious and they're super rich.
(15:19):
They're really like they they're fulfilling, fills you up as
a little sugar. And there we had like the Larry
and Lennize or Lenny and Larry is like the protein cookies. No,
I have not spectacular. Well, I mean it's like eating
a sofa, like I feel heavy for hours, but it's
so worth it. I'll lead a sofa at the red
card like yeah, they're like sixteen grams of protein. It's
(15:40):
like this chocolate chip situation there. What is it? Larry,
Larry and Lenny, Lenny and Larry is something like that that.
They're so good and it's like you could you could.
It's survivalless food. You could have one cookie for the day.
It's not a normal would yes, but it's seven Well
I would hit half of that and then say they
(16:01):
I do the whole thing and then I have a
bag of trail mix trail mikes. Wouldn't go, wouldn't fly
in a red carpet because there's too much there's too
much dust, Like you have to pick a snack that
eats like resty jew left you can't get w R
crumbs in the face, which I normally get. You're not
eating like cheetos, then no, No, there's so many things
(16:24):
to go into it, right like when you're when you're
when you're front of the camera. It's like for me too,
it's like I don't want to say something could be
my teeth. I don't want to get residue on my
on my clothes. I'm the person who went on on
set too. Like they just know that I'm a mess.
So they're like any time, like you're like, you gotta
put take off all your you gotta take off wardrobe.
I cannot eat without spilling. Yeah, I can't drink anything
where getting on my shirt. Even if it's like from
a straw and a coffee cup with three blocks away,
(16:47):
it still ends up. I feel like that's a genetic thing.
Is that is that run through the family? Yes, Okay,
I was gonna say, because it's the same way in
our house every generations of people who are spilling milk
all over their shirts. Okay, listen, Manola, you brought a
serious case to the food court today one sentence or so. Well,
we're talking about tacos today, you know, Prozon cons of
soft shell versus heart and you are a fan of
(17:09):
I'm a fan of the soft show. My friend a
fan of soft shells, shell tacos for soft shell taco Sandra.
That means I guess that you were going to be
arguing for Crispy. Okay, I can do that, all right, Crisp,
I can do Shell. No, no, no. You see the
dorrito hardness of the Dorrito taco Bell Taco, like that's
(17:30):
something that I just think it's just too much crunge. Okay,
So we're talking like so like they're like pan seared Crispy,
not buy them off the shelf in there, like the
Rito's Tacos Crispy, which I've never had a Rito's Taco show,
but I so want one, I really want one. Is
that just like it's an explosion of flavor. It's just
the fact twelve year old inside and can't I mean
(17:54):
it's to me, it's again creatively. Can I just say
something though? I had this observation when I was ten
years old. One thing, because like when I was saying,
I used to to ask my mom's take me to
tackle Bell whenever I visited her in here in the States,
and she and it was like my thing. And then
I realized everything at tackle Bell tastes the same. It
(18:16):
just looks different. It's the same ingredients, it's the same
fourth things slightly exactly, but it's exactly the same. They
just change shape. It's like shape shifting with the same
It's transformers, but with the same flavor. It's the brilliance
of the of the business concept. That's the brilliance of it.
There's five ingredients and we've created thirty nine things with
these five ingredients and most of the difference, and most
(18:40):
of the difference is just it's softer crispy. I haven't
tasted that many boy band members. But okay, we're into
a different episode right now, but we can we can
hash this out, all right. So there it is. Back
in the day. Season one of this podcast, we had
a great corn versus verse flower tortilla debate. So how
do you feel about that one? Flower verse corns were
to you? Is it even a debate? Manola, I mean,
(19:04):
I think flower is better, but corn is okay, Okay,
I think the taste of a flower tortilla is so
much more there. It is so much more satisfying to
bite into a flower tortilla than like a corn tortilla,
just like a smoother, softer lender. Now, yes, because I
(19:26):
guess the tortilla to you should be like the buffer,
kind of like the sheet like yeah, like a sheet
like a duais. Yes, and then inside, Yes, it flavor
But Sandra, I would agree corn tortilla is probably more
flavorful than flower tortillas. Yes, yes, disagree, maree to disagree.
(19:49):
I forget actually how I judge there are there are
some corn tortillas that are a little reminiscent of the
smell of a zoo. I don't know if that makes
any sense to you, guys little manure e. Yes, it's yes,
I get I know what you're saying. You're it's it's
the it's when you turn lie into a tacas. What
is what is the t X? But no, I know
(20:09):
what you're saying, right, It's it's the it's the chemical
process of creating corn tortillas. No, there was that was
a Mexican place. Everything everything there was like like eating
like the Bronx zoo like how to make Yeah, I
think they closed actually, but I get it. I like
how you also though, like you've like just a nostalgia like,
(20:33):
but like something that reminds like it's not it's a
flavor that's to you makes a lot of it makes
sense to me as well. We all have these certain
things like sometimes flours or tias tastes like cardboard exactly right,
And it doesn't mean you've had cardboard before that cardboard. Yes,
mix them anix themalized corn tortillas, nixtmalize corn tortillas. So
(20:54):
it's the process of harmony and treating it with lie,
which is how you make tradition nomasado or quarn tortillas,
which has this flavor that you're talking about, which you
describe as a zoo like, which is I get it though,
fun Funky's another way to say, I have a question.
So what level of sut this are we speaking here?
We're gonna get into it. Set the mood. Yeah, there,
(21:17):
we gonna listen. We're gonna get into it. But before
we get into the actual debates, what we like to
do on food courts is start, like every good court does.
We are going to have a trivia round. Of course
they did that. I was gonna say, I just said
that this is how this is how speak. Yes, all right,
(21:39):
We're gonna start with the trivia. Each of you. You
have some buzzers in front of you get to choose
which one you want. We're back in studio for the
first time, and I don't know two years at least
in the studio. What sound effect will you use to
buzz in? Sandra, there's multiple Well, you can choose whichever
one they make different. Alright, the sprowing noise, Manola, the
clown car. I'm gonna go with the clown car. All right,
(22:00):
So we got spring bruin bring. Okay, So, Sandra Minolo,
here we go. We're into trivia again. You're playing for
who presents first in the Big Debate? Question one? In America,
there's an uneven split between chewy and crispy cookie lovers.
The split is thirty to sixty. But which kind of
cookie is the sixty? Meaning? Which do Americans prefer? Oh? Oh,
(22:26):
that was close, Crystal Monolo. I'm gonna say chewy chewy cookies.
That is correct. Minolo is correct, speaking of the thirty percent.
The same Pole said of Americans had right, had eating
an entire package of cookies in one sitting before? Who
hasn't been there? Right? All right? Have you done that.
I don't know if the whole time I've knocked down
(22:47):
a sleeve of oreos before the whole Orios. Oreos are vegan,
by the way, and so that one of the few
things that I can just buy like normal people and
they're like, I will eat the whole. We've gone down
the aisles at Target and bottle all the flavors and
had like classics, Yeah, spectacle, I love. I love oreos too,
They're crispy. See nobody French fries and oreos. So now
(23:08):
that means Manolo, you're up one zero, Sandra, still plenty
of time to get back. We've got two questions. Question
to according the thrill List, what is the number one
best seller on the Taco Bell menu. That is gonna be,
Sandra currnch Supreme, the crunch wrap Supreme, which by the way,
is a very specific order. And just for your knowledge
(23:29):
of Taco Bell, you are correct. Actually you're totally wrong, Sandra.
The classic hearty tell crunchy taco soft Tacos actually coming
close second. But the fact that you said crunch wraps Supreme,
this is how this chord works. Sandra. I am giving
you point for that because you were so specific with
the menu and the fact that you know, the Taco
(23:50):
bell menu just means a lot taco bell from I
can't eat most of the stuff on there. So current events,
I don't know when this is gonna air, but I
just saw something pop up in my stream that said
Taco Bells running out of Mexican pizzas. What I say,
what are they running out of the ingredients? Which is
what tomato cheese not even it's crunch sandon running out
(24:14):
of the is the tortilla special shape the yeah, an
unfolded tortilla? Well that's one of these. Well here's the
thing with these like fast foods that remember when Popeyes
came out with like they're like the fried chicken sandwich situation.
The world lost their minds and they'll go, We're we're
out of sandwiches, But how do you run out of
sandwich bread and a chicken? What are you? What are
you formulating in labs that you need to like remanufacture
(24:37):
and the ship out. It's all marketing. It's all marketing. Listen.
I'm also going to give an extra half a point year,
Sandra to you if you'd like here, if you can
explain to everyone what are the ingredients in a crunch
Rap Supreme, tomato, onion, some strange beef, cheesy sauce kind
of like a natural sauce. I think that's the guy, right,
the lower tortilla and both art shell and soft shell. Alright,
(25:03):
wait a second, Wait a second, that is the ingredient
to every Mexican dish. Ever, so I think that's not
fair except that you know, but that that but not
the tackle bell signature ground beef with the cheesey natural
that's the that's tackle Mills. I'm the judge here. She
knows what's in that. I I don't even know what's
in the crunch Rap Supreme, but I know that Sandra does.
(25:24):
She's getting an extra half a point for that, which
means she's up one and a half to one point,
which means whoever gets this this last question correct is
going to win the trivia around By the way, and
can we try and get Taco bell On is a
sponsor I think for at least this episode. Okaya, we
can do you know, Okay, here we go, by the way.
You can't see it, but Manolo is ready to hit
that buzzer. Sandra, You're okay, you are too Okay, everyone there,
(25:47):
it's a true family food feud breaking out right here.
Question three, This is for all the marbles, or at
least the marble that's gonna get to decide who presents first.
This one is prices right rules, So the person who
gets closest without going over will win. Manola, You're not
the only one passionate about saving animals. So are my
(26:07):
kids in my family. So how many pets in my
house right now are rescued? Manola? I want to say three,
three sandrs. You can weigh in here and closest without
going over. I'm gonna say four. Four is just over
a Manolo, you win the round. There are there is
(26:31):
a oh man, there's four pets right now. So and
there are three rescues, a cat, a dog, and a
corn snake named Vanilla. It's like it's an albino corn
snake that's got like red eyes. I'm not a big
snake guy, but my youngest is. It was this big one.
We got it, Vanilla, the corn snake getting his first
shout out. I don't even know if it's a boy, girl, No, no,
(26:53):
your children used it as an argument in the Vanilla
Versus Chocolate debates. There we go the throwback to yeah,
I have Vanilla has to be great because we named
the pet after it. Okay, there we go, Minolo. That
means you win the trivia around from Sandra. Do not worry.
That just means that Manolo gets to decide who presents first.
Would you like to present your argument first? No? No,
you present your argument first? All right, right, settled like
(27:15):
a family, We don't need to go any bates. Alright,
So Minolo says that Sandra's gotta go first. Centers like, no,
you go, Minolo's gonna jump in. He's gonna go first. Okay,
we're gonna get into our our serious arguments about Crispy
for soft shell tacos. But first a quick break. Okay,
(27:40):
we are back in the soft verse Crispy taco debate. Manolo,
You're gonna go first, and you get to tell us
why you love soft tacos. Your three minutes, You get
three minutes minute, let us know why it's use these
three minutes to not talk negative about Crispy tacos. Focus
on your opponent. Later, you'll have two minutes of a
rebuttal afterwards, and your three minutes starts. Now all right, well, soft,
(28:05):
I like it soft? What can I say? Two reasons.
Number one, let's let's start with flavor combinations and then
also chose the mechanics of eating the thing. Let's start
with the mechanics. So you have the soft, beautiful round
tortilla like like a rolling paper. Imagine, okay, you've lined
the insides with the delicious carna sao or or onions,
(28:29):
a little cilantro, a spirts of lime, a little radish,
I don't know, whatever you put your dogs in, you know,
go crazy, and then you get to to wrap it
up and this beautiful soft duvee of a tortilla like
like a rolling paper like remember when when Tom and
Jerry used to roll cigar cigars in their forties version
(28:52):
of the cartoons like that, you know, so you can
hold it in your hands and then you can you
can wrap it around this beautiful bed of tortillas tightly
or a or as softly as you want, as loosely
as you want. And when you in essence you make
like a like a cigar of an explosion of Mexican
fiesta flavor. Would you can then eat and you bite
(29:12):
into it? And number one, the sheer comfort of biting
into a soft tortilla with your front teeth very you know,
it just feels. And then when you're chewing it, you're
looking at the taco in your hand and it's it's
kept its shape. Everything is still round. It's still this
the cylinder of of happiness that you're that you're about
(29:34):
to chew and masticate. Great, great word getting dropped on
food for it. I let him talk, right, I don't.
I don't talk. You let me talk. You let him
talk about h I mean, you can jump in, but
I will, I'll have to. I'll gabble, you know, I
don't want to jump. And then you have the tortillo
in your hand and you go, oh, you know what,
this could use some more lime, So then you could
(29:55):
unravel your bed of delicious food once again. Spray the
lime on it at or lemon or whatever it is,
put a little top of you, a little cholula whatever
it is, and you wrap it up again. You start
over again. It's a brand new experience, but it's kept
its shape. Now. When it comes to the to the
flavor of a software TIA versus the hard shelter to you,
(30:15):
the soft shelter, TIA blends because of the nature of
of being soft. It blends in with the rest of
the flavors, right like smushes in together a hard shelter.
To you, it doesn't quite have that effect because it
is solid. It's hard, so it doesn't blend in with
anything it is. That's the first thing you get. And
(30:36):
then it shatters into these giant shards of sharp tortillas
that cut your mouth. Okay, we're heading into the heading
into the negative. There it is Manolo lovely propping lots
of science on us right there. The word mastichade has
not been used on this podcast. I'm glad to give
the first. I haven't been the first anybody in a
(30:57):
long time. I mean the way you said carne asada
and radish has really got me to actually taste this.
I mean, lots of things that are compared verse contrast
when it comes to texture, even evoking Tom and Jerry
somehow ended up in this presentation, which was amazing, and
the software to your really being a vehicle for this
deliciousness and being forgiving taking it open up again, which
(31:18):
I thought was a really really interesting point. Sandra, not
to be outdone. You have three minutes to let us
know why crispy tacos rock Your time starts now, all right,
But my old's description reminded me more of a barrigo.
Am I right? So the whole rappiness and the whole
like blended in the whole like little little cigar thing.
(31:40):
I don't know if he's talking about tackle what what what? What?
I mean? It sounded more like a burrito. But I
will say that crunchy tacos have the advantage that there's
no risk for sogginess or or there is, but it
(32:02):
would require more time, whereas the soft tackle will get
soggy faster spillach as in dripping. Yeah, I think one
would get more drippiness from a soft tackle than a
than a crunchy tackle. Then there's the then there's the
(32:25):
Then there's the creaspy factor, the crunch, the freshness aspect
to it, the audio of it. Absolutely love that, the
audio of the crunch, the crunch, the again, I feel
like to me, you you you have a you raised
a big you raise the soggy factor with soft tacos,
(32:47):
where with crungy you know, like they're just crunchy and
and and fresh and what are you putting in? What
are you putting in a crunchy Christmas then again much effort.
But then again, like with a crunchy taco, if the
the shell's flavorful, you don't have to put a lot
(33:09):
and you're already having a fun snack. You can have
a derrito shell crunchy, you can have a semi crune,
whereas with the soft it just soft doll tortilla like bland,
but you're describing chips, not of flavor. Manolo you have
and and so like so like, basically, there's more, there's
(33:32):
more variety when it comes to picking the shell. There's
less leakiness and soggy noess, that's it. I think that's
pretty good. There is nothing wrong with leaky or soggy. Okay,
Santra resting your case getting into crispy tacos being the
perfect vehicle for flavor. That's right. Those derrito shells are
(33:54):
filled with flavor. Yeah, you can have the shell spinach
soft towards you. But do you have a really taste
spinach in the spinach? It lets it lets the filling
be the star, not not andy. This one's debatable. That's
what we're doing having a debate soft tortillas. I think
what Santra saane is that soft tortillas or born saggy.
(34:16):
They're born saggy. I don't know that is at least
you know what you're getting. Soft goes potentially no one
ever you all right, here we go. Now it is
time for the rebuttals. Don't hold anything back. This, I
have a feeling is going to be very easy for both.
I can talk, you can trash talk, doesn't matter how
(34:37):
awkward it gets. Listen. If you want to make it
familial and personal, that's totally up to you. If you
want to bring back whatever happened at that Thanksgiving dinner
two years ago, it's time that you can do it. Manola,
you're gonna go first. Your two minute rebuttal starts now.
All right. Well, aside from the authenticity factor, because we
all know that heart shell tacols are not Mexican, but
it's fine thing step delicious. My problem with heart shell
(34:58):
talcolates is, at number one, they're a menace to your mouth.
They're dangerous. You bite into that hard shell, you get
splintered shards of sharp tortillas. Have you had your gums
stabbed by a tortilla chip. It's the worst. The worst.
So then you have that in your mouth going on,
You've got this pain in your gum, the taco in
your in your hand has crumbled, because that's what happens
(35:19):
with these hard shell talkers. They never keep their shape.
They just break in your hand. It's like it's like
trying to eat like a crystal glass as the glasses
pulverizing itself in your palm. That's one thing. Everything falls
out and then you have these like and then invariably
it always splits at the bottom, so you then you
becomes basically like a sandwich kind of situation when you're
eating it sideways trying to not drip all over your
(35:42):
your new Abercrombie and Fitch jeans that you bought at
Century City shopping mall, you know, on your white shirt
and and and and then let's talk about the actual
structure of the tortillas. They're usually what corn right, so
they're like like a weird yellow color. They're they're spotty.
They have you need like a special holder to the
(36:04):
main because you can't serve them on their sides that
the whole thing will spill out anyway. It's it's it's hard,
it's a mass it's a mass. I don't. I feel
like this is an emotional rebard. I have been victimized
by hard shell tortillas my whole life. Listen, I can
say like you're out here, you know whoever you are
out this, this this mythical person who's ever been in
(36:26):
their Abercrombie. And times sometimes the shells just too hard.
You can focus on the fried this I know is
where it was like a fried burrito. I thought that
was a chimmy channga. Oh that is a chimmy tannga.
But so it's such a lupa. Yeah so I it's
(36:47):
the same thick tortilla, but not fried like pansies. You're
an expert on this time. Why do that? I don't know.
Is it my turns? All right, Sandrew? You have two
minutes to go for alright, full full sin on Why
soft tacos are soft so wimpy dropped? I don't know.
Start now, you know, I like my my tacos hard.
I don't like limp and soft when it comes to
(37:08):
tacos and other stuff. But also, I am not defending
super hardcore rock hard tacos. I'm talking about crunchy hard tackos.
Not like not like charreted in your gums, because I've
been a victim of that as well. So when it
(37:29):
comes to crunchy, fun fresh, they're better because there's less
mess as in dripping, you know, it's you're more likely
to have drippage in your hand from a soft taco.
And they're actually multiple choices when it comes to turtilla,
not just corn. You can actually have flour crunchy tack
(37:52):
crungy tackos. You can and you can, and you can
make yuka and you can fry them. And he isn't
a tos stata, a crungy taco. Yeah, it's a crunchy
so yeah, it's just like it's more of a fresh, vibrant, exciting.
(38:12):
It takes more effort. He makes you eat less. It's
you're tired of chewing. Would you say that you can
hire you you can make more shapes with a crispy shell. Yes,
you can make more shades with a crispy shell. And
you can have more diversity when it comes to the
shell as well. You can make it plain Jane, or
(38:35):
you can go full on like on that shell. Okay,
the obviously we're talking about like you know, Mexican, but
like the I think Noble has like a tiny little
wart shell. Those are pretty spectaculor man, you're presenting, you're
(38:56):
presenting a side of the case now for your devil's advocate,
shades of great. Yeah, listen, the court is going to
allow that the the the pok a sort of taco
that can finger size. But but you have to have
that in a hard shell. Yes, Okay, listen, this court
(39:17):
has heard a lot about soft and crispy shelled tacos,
a lot to think about. I'm gonna go retire to
my chambers and when I come back, we will have
a verdict. We'll be right back. Okay, we are back
(39:37):
in food court. It's Sandra and Manola. We're arguing crispy
and soft tacos. This court has thought long and hard
about this decision. I spent a few moments in the
chambers lot to discuss right here. But before week before
I deliver my verdict and break the hearts of one
of you, but also millions of people out there who
(39:57):
are fans of soft or crispy shell tacos, give me
some final thoughts that could persuade me to think in
a different way. Manolo, what do you have to tell
the court here? Final a couple of sentences? Soft is safe?
Safe is health? That's all I have to say. Okay,
there it is, Sandraw, What do you have to say
about that? What? What does this court need to know
(40:19):
about crispy tacos, crunchies, adventurous and adventure is fun? There
it is? And that is a sentence or two. I'm
not quite sure either of those change my mind, but
I think we are left here with this court myself
to judge the jury that whatever you want to call it.
There the person who's making the decision me Richard Blaze.
(40:41):
It's is it safety versus dangerous? I mean lots of
great points. Sandra coming in strong, letting us know that
you get the texture contrast of the crispy shell. That
you can put more flavor in a crispy shell, whether
it's by whatever oil you've fried it in or making
a like a derrito or spice shell. It's a vehicle
for flavor, texture contrast. Manolo, really just dropping a lot
(41:03):
of great the crispy taco trap door. I never really
thought about the fact that, yes, we've all had the
crispy taco trap door. Happened. Everything falls out the bottom.
You're eating it sideways. It gets a little weird. And
God forbid, you bought that nice shirt at Abercrombie and
fish Manolo let us know, and now you got juice
all over it. It's a crazy world and it is
a dangerous one, and part of that danger could be
(41:24):
crispy tacos. This court has thought about it, did not
think about your object What is your objection? I watched
my cousin Vinnie yesterday. Your objection has is overruled. This
Court has found in favor in the case of soft
taco of family feud. This Court will side in favor
(41:46):
of soft tacos. The truth shall set you all tacos
being delicious. It really was. At the end of the day,
I prefer crispy tacos. They do deliver more flavor. But
the whole trapdoor, the imagery there they charred glass got Richard.
(42:11):
I did not think that were bleeding in his mind happening.
We we have have kids. They have to be safe,
and like that, you made the point for soft tacos. Sandra,
You're not. We're We're just gonna still hang out right.
I hope one day on the red carpet or something
like that. I'll bring snacks. I'll bring snacks. Will do
this again, everything except the tough decision. Tough decision here
(42:34):
in the court. Thanks so much for listening. I'm Richard
Blaze and I have been your judge and jury. You
can find Manolo on Instagram at Manolo Gonzalez Vergara One
Word and at Canini by Baguette also one Word for
his line of dog accessories for your Dogs. For more, Sandra,
you can find her on Instagram at Sandra Vegara one
and on Twitter at Sandra Sandragara got It. For more, Sandra,
(42:57):
you can find her on Instagram at Sandra Vigara oh
any and on Twitter at Sandra Underscore of Regara. Thank
you so much for hanging out with us. The trio
trailer was right across raild. What do you think everyone?
Did I get it right? Or did I get it wrong?
Some of you like soft tacos, some of you like
crispy tacos. I know I can't figure out how to
(43:18):
do things sometimes. Do you want to tell me that
I got it wrong? I know that you do all
the time. And you can comment on Instagram at food
Court pot and you can find me across social media
at Richard Blaze, except on TikTok where it's Richard Blaze Official.
Food Court is a production of I Heart Radio. I'm
Richard Blaze, My producer is Crystal by Mahi. Food Court
was created by Christopher hassiotis the rest of my food
court clerks or Jonathan Dressler, David Wasserman and Jasmine Blaze.
(43:40):
And the theme song is Amazing As It Is is
by Jason Nei Smith. For more podcasts from I Heart Radio,
visit the I Heart Radio app, Apple podcast, or wherever
you listen to your favorite shows. Thank you, Thank you guys,
so much. Thank you With
Creamy, creamy, crunchy food Court, Food Court, Food Court with Blaze.
Are you in the food Court? Blase Food Food Welcome
(00:36):
to Food Court, a production of I Heart Radio. This
is Food Court with Richard Blaze and listen. I've been
a chef and a judge all over TV and now
I'm here judging your food opinions. Can you believe it?
Can you believe the trajectory has led to this point
and joining us in the court today, we have a
big time animal rescue advocate who was lucky enough to
be the real life son of a famous TV mom.
(00:59):
Welcome to the show. It's Manolo Gonzalez Vigara. Thank you
for having me, Richard, Oh my gosh. Also, congratulations on
getting paid to judge things for a living. That's thank
you for saying that, because I think a lot of
you know, what, Minolo, A lot of people ask their like,
you know, I, you know, came up competing on reality
shows and now I'm judging, you know, co hosting and
just like learning different things. But people always ask me,
(01:20):
is it harder to compete or to judge? And I
feel like, you know, there's like no dumb questions, but
they're they're kind of is like, it's so much easier
to judge and get paid for it. I do it
for free, so same, same, I've done it for for
a long time. The fact that that I'm getting paid
to judge, Yes, it is nice. It is nice to
be able to eat food and get paid for it
(01:40):
and going up against Minola. We have a TV host
and personality for People Magazine who also happens to be
his cousin. It's Sandra Vigara, foodie rich also serious foodie.
Now so I'm gonna have to ask you know each
other obviously my whole life, your whole lives. You've spent
time together at many men. There's been food around lots, right,
(02:01):
safe to say the only reason she comes around is
for when there's food around. He's an amazing cook. It's crazy, Okay,
it's better than a Colombian grandmother. I never had a grandmother,
but like that's my idea of what it would be
like if I did, which, by the way, is like
the ultimate compliment that any cook can get. If you're like, oh,
you cook like my grandmother or a grandmother, that is
like the biggest compliment. I do many things like grandmother,
(02:23):
so I take that. Well, I wouldn't know that, but yeah, okay,
so I listened. I like this is there. Um, I
feel like, are you sort of like not to use
another bad food point, but are you buttering him up?
Like you're like getting him ready for the debate here
by telling him he's a really good cook. Not at all. No, no,
that's just the truth. Oh I love it. So what
is Manola cook? That is like can't be missed? Like
if I'm coming over, Not that you would need you
(02:44):
don't need to impress me, but like what would you
What does he make? That's just like next level. I mean,
the guy makes that whole Thanksgiving turkey dinner for like
thirty two people every year. I started to cooking Thanks
you when I was fifteen. Oh, that's amazing. And he
loved Julie, your child. And so he's first dish, you
know what? His first dish was be beef for bird.
(03:07):
He went all out. He didn't start with like the
easy stuff. He was just But but I think my
my best dish is a coca which is coconut rice
that in Columbian cocon rights. That in theory I learned
from my grandmother. But I tried getting her recipe and
that was impossible, so I googled it and the one
I used now is much simpler than her version, which
takes like three hours. Mine takes twenty minutes, and it's
(03:29):
and it's Is it as good, which I know is
almost blasphemy, right, No, it's pretty good. It's pretty good,
Like I said, Grandma started, Grandma, So what is the
recipe consist of? Because I'm i'm's just rice, brown sugar,
coconut um fat with no guar gum okay, and salt
coconut rice. And it's next level so delicious? Does my
(03:53):
mom she has I don't know what she does, but
it takes her three hours. She has to smoke four
packs of grids. I don't know. I don't know what
she does. Nobody is more stressed than my grandmother when
she has to make this rise that takes me. I
don't know. I love well. I feel like that's the
next Like that's a food competition in and of itself,
(04:15):
and the fact that you've made it in less time,
that's that. Have you competed on any of these like
celebrity reality shows? Why not? Why not? You got a
twenty minute to die for a recipe. He also multitasks
like he's watching a movie and then he has things
in the oven. You don't know when the food is coming,
but then all of a sudden he brings out like
(04:38):
the Dutch ovens, and it's a whole feast. I like.
Listen Now, as as a chef, I'm the same way,
Like all of a sudden, many dishes appear. So I
want to I want to unpack a couple of things.
So Thanksgiving dinner, you're you're no one's like you're doing
all of the cooking or or other family members designated dishes.
Now that I'm old, he's doing most of it. I
(04:58):
do most of but now I do tell gate a little,
just because I don't have the capacity to the mental.
It's a big especially thirty two people. So nowadays I
just make the turkey, which takes two days because of
the brinet, and I do the stuffing and then I
do the se potato cast role. Okay, so you're doing
all their like the my biggest hits. So you're doing
(05:18):
I was gonna say you're doing the hits. Yes, you know.
Now somebody brings another cast role, a salad or whatever.
Other mashed potatoes whatever, whatever they want. And who's handling
the desserts. That's my mother's job. Wow, they're the only
things she obviously she buys them all. But I mean
everyone loves asserts, right, Yeah. Well, but also, my suepotato
(05:41):
castle is sweet enough where it is kind of like
dessert esque. So there's all I was going to say.
This is a this is a personal problem I have
with sweet potato dishes. I mean, it's just marshmallow, to
be honest, So I'm gonna I'm ranting here, But like,
they're already sweet. There's sweet potatoes. They don't need maple
syrup and marshmallows and candy peca. I hope the all
(06:01):
three of pecans. Mine has brown sugar, egg, butter, marshmallows.
I can't even eat this, but I make it for
I lead others to a treasure that I myself cannot possess,
you know, So I actually have no idea what it
tastes like. But it smells like vanilla, which I put
in the thing. Oh I love that. I love that. Also,
you're such a good chef, admittedly, right, yeah, like you
(06:22):
don't even have to taste it, which is a which
is really a skill, but like a super skill, maybe
because I don't taste as I go along, so like
i'll cook something and I won't taste anything until the end,
so it's usually either good or like horrendous. So far
nothing has been horrendous yet. But I don't think that's
a very good I think you're a genius. I don't know,
like that's really tireless, and some geniuses are careless, so
(06:47):
that works. Julia Child, this is true. Like you had
mentioned Julia Child, Sandra, So like you watch a lot
of Julia growing up, or maybe he watched Meryl Street.
So when I was when I was around six or seven,
I really got into the Food Network and I started
with Emerald and Alton Brown, good Eats and Classics. Those
are my my shows because I was a fat child
(07:09):
and sings then and then once Julie and Juliet came out,
I did kind of dive into Julia Child and I
got the book and I started doing some of the
recipes and all that kind of stuff. Have you seen
the latest documentary documentary? No, but I have the latest
one on HBO Max the series. Oh this is serious. Oh,
there's also an incredible documentary that just really like follows
(07:32):
her whole wild life, even without the cooking situation. Exactly.
She didn't start cooking, so she was like older, like
second career for and it's really really incredible documentary. And
you had mentioned the beef bourgnone and like she her
first dish not to spoiler alert if you're gonna watch
or if you're gonna read the Julia Child Wikipedia or
watch the documentary. Like she talks about her first demonstration
(07:56):
that she did on a TV show which is like PBS,
and it was a show that reviewed books, and she
was like, I don't want to just review my book.
I'm gonna make an omelet. Yeah, it's in the show.
It's it's in okay, alright, fair enough, but like and
I was like, oh my god, we were we all
for so many reasons stand on her shoulders for being
the first chef that was like, Oh I'm gonna actually
I'm gonna entertain you and cook this ad dish. It
(08:16):
seems like like a d thing, but noble pioneer. And
I met her once in person, which I just so.
I was working at a restaurant Danielle in New York
and I just happened to run up the stairs and
was a two floor kitchen, And it was when I
was a young prep cook and I'm running up the
stairs and and and she's very tall, like very like
just strong figure. And she's at the top of the stairs.
(08:37):
So imagine like she's tall already, she's taller than me.
And now she's at the top of up and I'm
running up. Was like a young cook who's like so
scared that I'm gonna get fired for whatever was going
on in that moment, I'm like, oh my gosh, Julia Child.
And it was just literally literally like you know, meeting
meeting an icon, which is incredible. Anyway, Okay, that's my
personal story about Julia Child Manola. I'm gonna ask you
what does Sandra cook really? Well, what's her what's her
(08:57):
her cooking? Lie? Have you ever cooked? Oh? Yeah, they won't.
You can't have that. This is specific Colombian cheese bread.
And I make a to die for banana gluten free
banana bread. But here's the thing, I'm a cheat because
I use a termo mix. What's cheating about that? Well,
(09:19):
we kind of mixes and blends and like adds everything
into per like it's just whisks it in a way
that I that my hands wood. It's like a basically,
it's like an Apple computer for the kitchen. It's the
Turmo mix. It's huge in Europe. Yeah, no, it is.
I've worked in Spain for a little while where we
(09:40):
would use Yeah. So, and it is a machine that
people don't know because it also, if I remember, it
also heats, right, Oh, it does everything? Yeah so we
so right, so someone who doesn't know what this is,
it's basically like a food processor that also heats so
that you can like a Multifi sauces you can you
can do grind, make holidaise in it heat the eggs
like while you're cooking it, all of these things. And
(10:00):
for some reason they still have not crossed over into
the U s. Really yes, until now. This is the
big moment where where you'll bring it in. I think
you're gonna be the spokesperson and what you're just gonna happen,
So a real life family feud going down on the
food court today. The last time this happened, the family
was my own. That's true, that throwback where my kids
came on to argue chocolate versus vanilla ice cream and
(10:22):
it's the only episode Vanilla did end up when you
I did have to recuse myself from the verdict because
I could not choose between one of my kids. We
let the audience. I had to do it, had to
do it. Now. Listen, I love the case you brought
to the court today because tacos are perfect food. But
before we get into it, we have to know just
a little bit more about both of you. Manolo. Tell
(10:42):
us about yourself, what you ate growing up, foods of
your childhood, what you're into now. You know, growing up,
I was always the weird kid who never had any like.
I wasn't not a picky eater at all. I would
eat whatever you put in front of me. You know,
maybe it's one of those like childhood you have to
eat everything the ate before you, you know, be able
to leave. So now I physically can. Yeah, yeah, yeah,
(11:04):
I still do that. I have to eat everything on
the plate. But I've loved everything, to be honest, and
I've never really been like a sweet kind of person,
which is strange because my mother is like all about
sweets and cakes. I'm more of like a salty so,
like my weakness is French fries. A steak and French
fries like a burger is like, that's it. I don't
really care about I don't care about pizza. I'm allergic
(11:25):
to dairy and eggs, so right off the bat, like
I don't do cheese, I don't really do pizza, and
I don't really like substitutions. Like, well, I have a
vegan pizza. It's not interested. I don't, you know, I
don't I know what pizza tastes like, but I can't. Yeah,
it's like, remember what what pizza tasted like? Well, yeah,
not battle number one and to know but when did
(11:47):
you When did you realize that you were alerted? I
was told this harrowing news when I was like twenty
years old late. Yeah, and I've had vegan pizzas and
I've had vegan stuff, you know, substitutions before. I'm just
it's just not exciting for him because listen, pizza is
bread with cheese on topic, all right, you know, I'm
more of a give me a steak, give me a potato,
(12:09):
give me something crispy on both ends. Here one steak, free,
frenchiest cryptonite for me, protein and veggie. I guess it
is a potato of exble. I don't know it's a tuber,
but vegan cheese. Give it a try. Every time that
somebody names dropped that cash you cheese. I just we
just talked about cringe. I don't know what is it.
(12:31):
It's it's the fact that it's a nut that I'm
eating nuts, and I love oatmeal and almond meal. But
when it comes to cheese, I just do something doesn't
register in my mind. I have a conspiracy theory that
it's all too pr campaign to just it's a conspiracy
theory that just like the pr agent of cash us
that's like to get popular again, Like yeah, your cheese now,
(12:51):
like go ahead, like reinvent yourself. You can be like cauliflower.
Cauliflower is the same way. Why do we have to
call it cheese? Why don't just call it like you spread? Yes,
this is my point, Like why do we have to
make the substitution like this isn't That's what that's the
problem I have. You know, I like to call a
spade a spade. I don't like to call something that
he's not agree Do we have to call it like
(13:13):
like the whole with the hamburgers? Just grind up some
rice and beans and call it a veggie burger. Why
does it have to taste like me? Why does it
have to be a substitute for something just like mock
chicken like or to Yeah, they call mock chicken like
van restaurants called like there's even with the cheese. So
there's that part where it's like, well, I didn't know
what a chicken nugget was anyway. So if you're just
(13:33):
gonna tell men of the vegetables, I'm okay with it.
You know, where there's no, there's not a substitution. You
cannot substitute for Sandra on the Red Carpet. You were
on the Red carpet all the time. No substitutions there,
and like, So here's my question, because I'm very very
rare that I've been on the Red carpet. I've been
on one, one or two, and I was too afraid
to like even snack. But do you find people on
(13:55):
red carpets snacking? I was the snack Oh my goshoot,
And I made sure my producers whoever was field producer
and brought me snacks, any snack. Once she forgot, I
had to ask a cameraman for a bag of nuts.
Because I was so hungry. Like I don't know what
it is about the Red Carpets that it's like it's
(14:16):
because I think it's like there's a period of waiting
and then like it just you know, it's just a
very snacky that's anticipation. Like yeah, plus people probably don't
know how long you're out there for a long It
could be hours, it could be three hours, it could
be an hour, but it's it's like two to four
hours because you're you're getting set up. You gotta get
(14:37):
good position, right, I mean, you're not your your talents
little a little bit, you know, a little hopefully you
got you got a cooler somewhere and you're like, you know, okay,
But because of COVID, like things took more time, meaning
like you had to be there earlier, you had to
get position earlier and go through the million tests. So yeah,
we still are and we still are, right, So what
(14:58):
is your go to one or two snacks? Then when
you're on the red carpet, I go boring because it's
it's like something that will give me a kick really fast.
And that's the it's called boo boos bo bos. They're
like this like oatmeal granola bar thingy yeah okay, yeah
yeah yeah yeah, And they're delicious and they're super rich.
(15:19):
They're really like they they're fulfilling, fills you up as
a little sugar. And there we had like the Larry
and Lennize or Lenny and Larry is like the protein cookies. No,
I have not spectacular. Well, I mean it's like eating
a sofa, like I feel heavy for hours, but it's
so worth it. I'll lead a sofa at the red
card like yeah, they're like sixteen grams of protein. It's
(15:40):
like this chocolate chip situation there. What is it? Larry,
Larry and Lenny, Lenny and Larry is something like that that.
They're so good and it's like you could you could.
It's survivalless food. You could have one cookie for the day.
It's not a normal would yes, but it's seven Well
I would hit half of that and then say they
(16:01):
I do the whole thing and then I have a
bag of trail mix trail mikes. Wouldn't go, wouldn't fly
in a red carpet because there's too much there's too
much dust, Like you have to pick a snack that
eats like resty jew left you can't get w R
crumbs in the face, which I normally get. You're not
eating like cheetos, then no, No, there's so many things
(16:24):
to go into it, right like when you're when you're
when you're front of the camera. It's like for me too,
it's like I don't want to say something could be
my teeth. I don't want to get residue on my
on my clothes. I'm the person who went on on
set too. Like they just know that I'm a mess.
So they're like any time, like you're like, you gotta
put take off all your you gotta take off wardrobe.
I cannot eat without spilling. Yeah, I can't drink anything
where getting on my shirt. Even if it's like from
a straw and a coffee cup with three blocks away,
(16:47):
it still ends up. I feel like that's a genetic thing.
Is that is that run through the family? Yes, Okay,
I was gonna say, because it's the same way in
our house every generations of people who are spilling milk
all over their shirts. Okay, listen, Manola, you brought a
serious case to the food court today one sentence or so. Well,
we're talking about tacos today, you know, Prozon cons of
soft shell versus heart and you are a fan of
(17:09):
I'm a fan of the soft show. My friend a
fan of soft shells, shell tacos for soft shell taco Sandra.
That means I guess that you were going to be
arguing for Crispy. Okay, I can do that, all right, Crisp,
I can do Shell. No, no, no. You see the
dorrito hardness of the Dorrito taco Bell Taco, like that's
(17:30):
something that I just think it's just too much crunge. Okay,
So we're talking like so like they're like pan seared Crispy,
not buy them off the shelf in there, like the
Rito's Tacos Crispy, which I've never had a Rito's Taco show,
but I so want one, I really want one. Is
that just like it's an explosion of flavor. It's just
the fact twelve year old inside and can't I mean
(17:54):
it's to me, it's again creatively. Can I just say
something though? I had this observation when I was ten
years old. One thing, because like when I was saying,
I used to to ask my mom's take me to
tackle Bell whenever I visited her in here in the States,
and she and it was like my thing. And then
I realized everything at tackle Bell tastes the same. It
(18:16):
just looks different. It's the same ingredients, it's the same
fourth things slightly exactly, but it's exactly the same. They
just change shape. It's like shape shifting with the same
It's transformers, but with the same flavor. It's the brilliance
of the of the business concept. That's the brilliance of it.
There's five ingredients and we've created thirty nine things with
these five ingredients and most of the difference, and most
(18:40):
of the difference is just it's softer crispy. I haven't
tasted that many boy band members. But okay, we're into
a different episode right now, but we can we can
hash this out, all right. So there it is. Back
in the day. Season one of this podcast, we had
a great corn versus verse flower tortilla debate. So how
do you feel about that one? Flower verse corns were
to you? Is it even a debate? Manola, I mean,
(19:04):
I think flower is better, but corn is okay, Okay,
I think the taste of a flower tortilla is so
much more there. It is so much more satisfying to
bite into a flower tortilla than like a corn tortilla,
just like a smoother, softer lender. Now, yes, because I
(19:26):
guess the tortilla to you should be like the buffer,
kind of like the sheet like yeah, like a sheet
like a duais. Yes, and then inside, Yes, it flavor
But Sandra, I would agree corn tortilla is probably more
flavorful than flower tortillas. Yes, yes, disagree, maree to disagree.
(19:49):
I forget actually how I judge there are there are
some corn tortillas that are a little reminiscent of the
smell of a zoo. I don't know if that makes
any sense to you, guys little manure e. Yes, it's yes,
I get I know what you're saying. You're it's it's
the it's when you turn lie into a tacas. What
is what is the t X? But no, I know
(20:09):
what you're saying, right, It's it's the it's the chemical
process of creating corn tortillas. No, there was that was
a Mexican place. Everything everything there was like like eating
like the Bronx zoo like how to make Yeah, I
think they closed actually, but I get it. I like
how you also though, like you've like just a nostalgia like,
(20:33):
but like something that reminds like it's not it's a
flavor that's to you makes a lot of it makes
sense to me as well. We all have these certain
things like sometimes flours or tias tastes like cardboard exactly right,
And it doesn't mean you've had cardboard before that cardboard. Yes,
mix them anix themalized corn tortillas, nixtmalize corn tortillas. So
(20:54):
it's the process of harmony and treating it with lie,
which is how you make tradition nomasado or quarn tortillas,
which has this flavor that you're talking about, which you
describe as a zoo like, which is I get it though,
fun Funky's another way to say, I have a question.
So what level of sut this are we speaking here?
We're gonna get into it. Set the mood. Yeah, there,
(21:17):
we gonna listen. We're gonna get into it. But before
we get into the actual debates, what we like to
do on food courts is start, like every good court does.
We are going to have a trivia round. Of course
they did that. I was gonna say, I just said
that this is how this is how speak. Yes, all right,
(21:39):
We're gonna start with the trivia. Each of you. You
have some buzzers in front of you get to choose
which one you want. We're back in studio for the
first time, and I don't know two years at least
in the studio. What sound effect will you use to
buzz in? Sandra, there's multiple Well, you can choose whichever
one they make different. Alright, the sprowing noise, Manola, the
clown car. I'm gonna go with the clown car. All right,
(22:00):
So we got spring bruin bring. Okay, So, Sandra Minolo,
here we go. We're into trivia again. You're playing for
who presents first in the Big Debate? Question one? In America,
there's an uneven split between chewy and crispy cookie lovers.
The split is thirty to sixty. But which kind of
cookie is the sixty? Meaning? Which do Americans prefer? Oh? Oh,
(22:26):
that was close, Crystal Monolo. I'm gonna say chewy chewy cookies.
That is correct. Minolo is correct, speaking of the thirty percent.
The same Pole said of Americans had right, had eating
an entire package of cookies in one sitting before? Who
hasn't been there? Right? All right? Have you done that.
I don't know if the whole time I've knocked down
(22:47):
a sleeve of oreos before the whole Orios. Oreos are vegan,
by the way, and so that one of the few
things that I can just buy like normal people and
they're like, I will eat the whole. We've gone down
the aisles at Target and bottle all the flavors and
had like classics, Yeah, spectacle, I love. I love oreos too,
They're crispy. See nobody French fries and oreos. So now
(23:08):
that means Manolo, you're up one zero, Sandra, still plenty
of time to get back. We've got two questions. Question
to according the thrill List, what is the number one
best seller on the Taco Bell menu. That is gonna be,
Sandra currnch Supreme, the crunch wrap Supreme, which by the way,
is a very specific order. And just for your knowledge
(23:29):
of Taco Bell, you are correct. Actually you're totally wrong, Sandra.
The classic hearty tell crunchy taco soft Tacos actually coming
close second. But the fact that you said crunch wraps Supreme,
this is how this chord works. Sandra. I am giving
you point for that because you were so specific with
the menu and the fact that you know, the Taco
(23:50):
bell menu just means a lot taco bell from I
can't eat most of the stuff on there. So current events,
I don't know when this is gonna air, but I
just saw something pop up in my stream that said
Taco Bells running out of Mexican pizzas. What I say,
what are they running out of the ingredients? Which is
what tomato cheese not even it's crunch sandon running out
(24:14):
of the is the tortilla special shape the yeah, an
unfolded tortilla? Well that's one of these. Well here's the
thing with these like fast foods that remember when Popeyes
came out with like they're like the fried chicken sandwich situation.
The world lost their minds and they'll go, We're we're
out of sandwiches, But how do you run out of
sandwich bread and a chicken? What are you? What are
you formulating in labs that you need to like remanufacture
(24:37):
and the ship out. It's all marketing. It's all marketing. Listen.
I'm also going to give an extra half a point year,
Sandra to you if you'd like here, if you can
explain to everyone what are the ingredients in a crunch
Rap Supreme, tomato, onion, some strange beef, cheesy sauce kind
of like a natural sauce. I think that's the guy, right,
the lower tortilla and both art shell and soft shell. Alright,
(25:03):
wait a second, Wait a second, that is the ingredient
to every Mexican dish. Ever, so I think that's not
fair except that you know, but that that but not
the tackle bell signature ground beef with the cheesey natural
that's the that's tackle Mills. I'm the judge here. She
knows what's in that. I I don't even know what's
in the crunch Rap Supreme, but I know that Sandra does.
(25:24):
She's getting an extra half a point for that, which
means she's up one and a half to one point,
which means whoever gets this this last question correct is
going to win the trivia around By the way, and
can we try and get Taco bell On is a
sponsor I think for at least this episode. Okaya, we
can do you know, Okay, here we go, by the way.
You can't see it, but Manolo is ready to hit
that buzzer. Sandra, You're okay, you are too Okay, everyone there,
(25:47):
it's a true family food feud breaking out right here.
Question three, This is for all the marbles, or at
least the marble that's gonna get to decide who presents first.
This one is prices right rules, So the person who
gets closest without going over will win. Manola, You're not
the only one passionate about saving animals. So are my
(26:07):
kids in my family. So how many pets in my
house right now are rescued? Manola? I want to say three,
three sandrs. You can weigh in here and closest without
going over. I'm gonna say four. Four is just over
a Manolo, you win the round. There are there is
(26:31):
a oh man, there's four pets right now. So and
there are three rescues, a cat, a dog, and a
corn snake named Vanilla. It's like it's an albino corn
snake that's got like red eyes. I'm not a big
snake guy, but my youngest is. It was this big one.
We got it, Vanilla, the corn snake getting his first
shout out. I don't even know if it's a boy, girl, No, no,
(26:53):
your children used it as an argument in the Vanilla
Versus Chocolate debates. There we go the throwback to yeah,
I have Vanilla has to be great because we named
the pet after it. Okay, there we go, Minolo. That
means you win the trivia around from Sandra. Do not worry.
That just means that Manolo gets to decide who presents first.
Would you like to present your argument first? No? No,
you present your argument first? All right, right, settled like
(27:15):
a family, We don't need to go any bates. Alright,
So Minolo says that Sandra's gotta go first. Centers like, no,
you go, Minolo's gonna jump in. He's gonna go first. Okay,
we're gonna get into our our serious arguments about Crispy
for soft shell tacos. But first a quick break. Okay,
(27:40):
we are back in the soft verse Crispy taco debate. Manolo,
You're gonna go first, and you get to tell us
why you love soft tacos. Your three minutes, You get
three minutes minute, let us know why it's use these
three minutes to not talk negative about Crispy tacos. Focus
on your opponent. Later, you'll have two minutes of a
rebuttal afterwards, and your three minutes starts. Now all right, well, soft,
(28:05):
I like it soft? What can I say? Two reasons.
Number one, let's let's start with flavor combinations and then
also chose the mechanics of eating the thing. Let's start
with the mechanics. So you have the soft, beautiful round
tortilla like like a rolling paper. Imagine, okay, you've lined
the insides with the delicious carna sao or or onions,
(28:29):
a little cilantro, a spirts of lime, a little radish,
I don't know, whatever you put your dogs in, you know,
go crazy, and then you get to to wrap it
up and this beautiful soft duvee of a tortilla like
like a rolling paper like remember when when Tom and
Jerry used to roll cigar cigars in their forties version
(28:52):
of the cartoons like that, you know, so you can
hold it in your hands and then you can you
can wrap it around this beautiful bed of tortillas tightly
or a or as softly as you want, as loosely
as you want. And when you in essence you make
like a like a cigar of an explosion of Mexican
fiesta flavor. Would you can then eat and you bite
(29:12):
into it? And number one, the sheer comfort of biting
into a soft tortilla with your front teeth very you know,
it just feels. And then when you're chewing it, you're
looking at the taco in your hand and it's it's
kept its shape. Everything is still round. It's still this
the cylinder of of happiness that you're that you're about
(29:34):
to chew and masticate. Great, great word getting dropped on
food for it. I let him talk, right, I don't.
I don't talk. You let me talk. You let him
talk about h I mean, you can jump in, but
I will, I'll have to. I'll gabble, you know, I
don't want to jump. And then you have the tortillo
in your hand and you go, oh, you know what,
this could use some more lime, So then you could
(29:55):
unravel your bed of delicious food once again. Spray the
lime on it at or lemon or whatever it is,
put a little top of you, a little cholula whatever
it is, and you wrap it up again. You start
over again. It's a brand new experience, but it's kept
its shape. Now. When it comes to the to the
flavor of a software TIA versus the hard shelter to you,
(30:15):
the soft shelter, TIA blends because of the nature of
of being soft. It blends in with the rest of
the flavors, right like smushes in together a hard shelter.
To you, it doesn't quite have that effect because it
is solid. It's hard, so it doesn't blend in with
anything it is. That's the first thing you get. And
(30:36):
then it shatters into these giant shards of sharp tortillas
that cut your mouth. Okay, we're heading into the heading
into the negative. There it is Manolo lovely propping lots
of science on us right there. The word mastichade has
not been used on this podcast. I'm glad to give
the first. I haven't been the first anybody in a
(30:57):
long time. I mean the way you said carne asada
and radish has really got me to actually taste this.
I mean, lots of things that are compared verse contrast
when it comes to texture, even evoking Tom and Jerry
somehow ended up in this presentation, which was amazing, and
the software to your really being a vehicle for this
deliciousness and being forgiving taking it open up again, which
(31:18):
I thought was a really really interesting point. Sandra, not
to be outdone. You have three minutes to let us
know why crispy tacos rock Your time starts now, all right,
But my old's description reminded me more of a barrigo.
Am I right? So the whole rappiness and the whole
like blended in the whole like little little cigar thing.
(31:40):
I don't know if he's talking about tackle what what what? What?
I mean? It sounded more like a burrito. But I
will say that crunchy tacos have the advantage that there's
no risk for sogginess or or there is, but it
(32:02):
would require more time, whereas the soft tackle will get
soggy faster spillach as in dripping. Yeah, I think one
would get more drippiness from a soft tackle than a
than a crunchy tackle. Then there's the then there's the
(32:25):
Then there's the creaspy factor, the crunch, the freshness aspect
to it, the audio of it. Absolutely love that, the
audio of the crunch, the crunch, the again, I feel
like to me, you you you have a you raised
a big you raise the soggy factor with soft tacos,
(32:47):
where with crungy you know, like they're just crunchy and
and and fresh and what are you putting in? What
are you putting in a crunchy Christmas then again much effort.
But then again, like with a crunchy taco, if the
the shell's flavorful, you don't have to put a lot
(33:09):
and you're already having a fun snack. You can have
a derrito shell crunchy, you can have a semi crune,
whereas with the soft it just soft doll tortilla like bland,
but you're describing chips, not of flavor. Manolo you have
and and so like so like, basically, there's more, there's
(33:32):
more variety when it comes to picking the shell. There's
less leakiness and soggy noess, that's it. I think that's
pretty good. There is nothing wrong with leaky or soggy. Okay,
Santra resting your case getting into crispy tacos being the
perfect vehicle for flavor. That's right. Those derrito shells are
(33:54):
filled with flavor. Yeah, you can have the shell spinach
soft towards you. But do you have a really taste
spinach in the spinach? It lets it lets the filling
be the star, not not andy. This one's debatable. That's
what we're doing having a debate soft tortillas. I think
what Santra saane is that soft tortillas or born saggy.
(34:16):
They're born saggy. I don't know that is at least
you know what you're getting. Soft goes potentially no one
ever you all right, here we go. Now it is
time for the rebuttals. Don't hold anything back. This, I
have a feeling is going to be very easy for both.
I can talk, you can trash talk, doesn't matter how
(34:37):
awkward it gets. Listen. If you want to make it
familial and personal, that's totally up to you. If you
want to bring back whatever happened at that Thanksgiving dinner
two years ago, it's time that you can do it. Manola,
you're gonna go first. Your two minute rebuttal starts now.
All right. Well, aside from the authenticity factor, because we
all know that heart shell tacols are not Mexican, but
it's fine thing step delicious. My problem with heart shell
(34:58):
talcolates is, at number one, they're a menace to your mouth.
They're dangerous. You bite into that hard shell, you get
splintered shards of sharp tortillas. Have you had your gums
stabbed by a tortilla chip. It's the worst. The worst.
So then you have that in your mouth going on,
You've got this pain in your gum, the taco in
your in your hand has crumbled, because that's what happens
(35:19):
with these hard shell talkers. They never keep their shape.
They just break in your hand. It's like it's like
trying to eat like a crystal glass as the glasses
pulverizing itself in your palm. That's one thing. Everything falls
out and then you have these like and then invariably
it always splits at the bottom, so you then you
becomes basically like a sandwich kind of situation when you're
eating it sideways trying to not drip all over your
(35:42):
your new Abercrombie and Fitch jeans that you bought at
Century City shopping mall, you know, on your white shirt
and and and and then let's talk about the actual
structure of the tortillas. They're usually what corn right, so
they're like like a weird yellow color. They're they're spotty.
They have you need like a special holder to the
(36:04):
main because you can't serve them on their sides that
the whole thing will spill out anyway. It's it's it's hard,
it's a mass it's a mass. I don't. I feel
like this is an emotional rebard. I have been victimized
by hard shell tortillas my whole life. Listen, I can
say like you're out here, you know whoever you are
out this, this this mythical person who's ever been in
(36:26):
their Abercrombie. And times sometimes the shells just too hard.
You can focus on the fried this I know is
where it was like a fried burrito. I thought that
was a chimmy channga. Oh that is a chimmy tannga.
But so it's such a lupa. Yeah so I it's
(36:47):
the same thick tortilla, but not fried like pansies. You're
an expert on this time. Why do that? I don't know.
Is it my turns? All right, Sandrew? You have two
minutes to go for alright, full full sin on Why
soft tacos are soft so wimpy dropped? I don't know.
Start now, you know, I like my my tacos hard.
I don't like limp and soft when it comes to
(37:08):
tacos and other stuff. But also, I am not defending
super hardcore rock hard tacos. I'm talking about crunchy hard tackos.
Not like not like charreted in your gums, because I've
been a victim of that as well. So when it
(37:29):
comes to crunchy, fun fresh, they're better because there's less
mess as in dripping, you know, it's you're more likely
to have drippage in your hand from a soft taco.
And they're actually multiple choices when it comes to turtilla,
not just corn. You can actually have flour crunchy tack
(37:52):
crungy tackos. You can and you can, and you can
make yuka and you can fry them. And he isn't
a tos stata, a crungy taco. Yeah, it's a crunchy
so yeah, it's just like it's more of a fresh, vibrant, exciting.
(38:12):
It takes more effort. He makes you eat less. It's
you're tired of chewing. Would you say that you can
hire you you can make more shapes with a crispy shell. Yes,
you can make more shades with a crispy shell. And
you can have more diversity when it comes to the
shell as well. You can make it plain Jane, or
(38:35):
you can go full on like on that shell. Okay,
the obviously we're talking about like you know, Mexican, but
like the I think Noble has like a tiny little
wart shell. Those are pretty spectaculor man, you're presenting, you're
(38:56):
presenting a side of the case now for your devil's advocate,
shades of great. Yeah, listen, the court is going to
allow that the the the pok a sort of taco
that can finger size. But but you have to have
that in a hard shell. Yes, Okay, listen, this court
(39:17):
has heard a lot about soft and crispy shelled tacos,
a lot to think about. I'm gonna go retire to
my chambers and when I come back, we will have
a verdict. We'll be right back. Okay, we are back
(39:37):
in food court. It's Sandra and Manola. We're arguing crispy
and soft tacos. This court has thought long and hard
about this decision. I spent a few moments in the
chambers lot to discuss right here. But before week before
I deliver my verdict and break the hearts of one
of you, but also millions of people out there who
(39:57):
are fans of soft or crispy shell tacos, give me
some final thoughts that could persuade me to think in
a different way. Manolo, what do you have to tell
the court here? Final a couple of sentences? Soft is safe?
Safe is health? That's all I have to say. Okay,
there it is, Sandraw, What do you have to say
about that? What? What does this court need to know
(40:19):
about crispy tacos, crunchies, adventurous and adventure is fun? There
it is? And that is a sentence or two. I'm
not quite sure either of those change my mind, but
I think we are left here with this court myself
to judge the jury that whatever you want to call it.
There the person who's making the decision me Richard Blaze.
(40:41):
It's is it safety versus dangerous? I mean lots of
great points. Sandra coming in strong, letting us know that
you get the texture contrast of the crispy shell. That
you can put more flavor in a crispy shell, whether
it's by whatever oil you've fried it in or making
a like a derrito or spice shell. It's a vehicle
for flavor, texture contrast. Manolo, really just dropping a lot
(41:03):
of great the crispy taco trap door. I never really
thought about the fact that, yes, we've all had the
crispy taco trap door. Happened. Everything falls out the bottom.
You're eating it sideways. It gets a little weird. And
God forbid, you bought that nice shirt at Abercrombie and
fish Manolo let us know, and now you got juice
all over it. It's a crazy world and it is
a dangerous one, and part of that danger could be
(41:24):
crispy tacos. This court has thought about it, did not
think about your object What is your objection? I watched
my cousin Vinnie yesterday. Your objection has is overruled. This
Court has found in favor in the case of soft
taco of family feud. This Court will side in favor
(41:46):
of soft tacos. The truth shall set you all tacos
being delicious. It really was. At the end of the day,
I prefer crispy tacos. They do deliver more flavor. But
the whole trapdoor, the imagery there they charred glass got Richard.
(42:11):
I did not think that were bleeding in his mind happening.
We we have have kids. They have to be safe,
and like that, you made the point for soft tacos. Sandra,
You're not. We're We're just gonna still hang out right.
I hope one day on the red carpet or something
like that. I'll bring snacks. I'll bring snacks. Will do
this again, everything except the tough decision. Tough decision here
(42:34):
in the court. Thanks so much for listening. I'm Richard
Blaze and I have been your judge and jury. You
can find Manolo on Instagram at Manolo Gonzalez Vergara One
Word and at Canini by Baguette also one Word for
his line of dog accessories for your Dogs. For more, Sandra,
you can find her on Instagram at Sandra Vegara one
and on Twitter at Sandra Sandragara got It. For more, Sandra,
(42:57):
you can find her on Instagram at Sandra Vigara oh
any and on Twitter at Sandra Underscore of Regara. Thank
you so much for hanging out with us. The trio
trailer was right across raild. What do you think everyone?
Did I get it right? Or did I get it wrong?
Some of you like soft tacos, some of you like
crispy tacos. I know I can't figure out how to
(43:18):
do things sometimes. Do you want to tell me that
I got it wrong? I know that you do all
the time. And you can comment on Instagram at food
Court pot and you can find me across social media
at Richard Blaze, except on TikTok where it's Richard Blaze Official.
Food Court is a production of I Heart Radio. I'm
Richard Blaze, My producer is Crystal by Mahi. Food Court
was created by Christopher hassiotis the rest of my food
court clerks or Jonathan Dressler, David Wasserman and Jasmine Blaze.
(43:40):
And the theme song is Amazing As It Is is
by Jason Nei Smith. For more podcasts from I Heart Radio,
visit the I Heart Radio app, Apple podcast, or wherever
you listen to your favorite shows. Thank you, Thank you guys,
so much. Thank you With
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