October 10, 2025 • 14 mins
Faiyaz Kara, restaurant critic for the Orlando Weekly, shares local food news, including the Cairo Express food truck rolling into Winter Park, Mexican coffee outfit Águila Coffee opening a brick-and-mortar in Ivanhoe Village, Palestinian food truck Zayn&Co posting outside Digress Wine several days a week, and more.
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Speaker 1 (00:00):
Our friend Fayaz Kara from The Orlando Weekly. We'll get
to Fias in one second. First things first, though, man,
the weather is going to be changing. The first blast
of cool air is on the way. That means friends.
Football seasons here, college and pro. It is time to
cook outside ribs, burger steaks, anything you want, slow cooking,
a nice port. But it's all available at Tools the
East Hardware with so many opportunities, Tragger, Big Green Egg, Weber, Napoleon,
(00:24):
professional level grills and even pizza ovens as well. There's
so much fun. Fourteen convenient locations here in central Florida.
Find everything you need from the smoking woods, rubs, marinades, injectables,
it's all there. Toolsacehardware, dot Com.
Speaker 2 (00:38):
Guys.
Speaker 1 (00:38):
Good allow for our premister Firescara.
Speaker 2 (00:44):
Thank you, thank you. How are you? How are you, Fias?
I'm doing great? Can I just say one thing before
we start our proceedings? Sure duh? Yankees lose believe this guy? Yeah? Yeah?
Did you see that what he's talking about? Is it?
Vad Grera and was it?
Speaker 1 (01:04):
Big Poppy were on and it and they had Jeter
and Alex on either side and they were just going crazy.
Speaker 2 (01:11):
It was it was very funny. Yeah I missed that one.
Speaker 1 (01:14):
Yeah, yeah, after that last out usually i've been you know,
I'm out. And then the was it last night? The
error that caused the Dodgers allowed the Dodgers.
Speaker 2 (01:25):
To get in? How crazy? Was that? Crazy? Unbelievable? Uh,
what's the what's the weather like in Toronto right now? Oh?
It's nice.
Speaker 3 (01:32):
So last night last night we went out to this
little fall Vestval it was forty four degree. Oh my god,
yeah it was. It was chilly at night. But today
I think it's up to sixty or something like that.
Speaker 1 (01:41):
It's very nice, Yeah, very nice, very very seasonal up there.
Very Fias is the restaurant critic for The Orlando Weekly.
He calls us every Friday around this time to go
over some things happening in Orlando. For the great food
scene that we have here. I don't know if you
know Orlando culinarily, that's not even a word has really uh,
the latter one of the premier areas on the East Coast,
(02:02):
some people say the best on the East Coast for
a really good, diverse meal. And that includes your James
Beard and Michigan, Michigan, the World Award winners. So what
do we have out there this week, buddy? Where is
the review?
Speaker 3 (02:16):
Yeah, speaking of diversity, it's a place called the Cairo
Express and it is a it is a food truck
specializing obviously in Egyptian cuisine, and it's run by a
lady by the name of Gigi elger Bawi. And Gigi
used to be a cook at Makani, which was Orlando's
only Egyptian restaurant before it closed last year. So Gigi
(02:39):
runs this food truck on the corner of Lee and
Wymore Roads in winter Park. It's it's next to a
salon called Salon Sizzo and it's right behind the Chevron.
Speaker 2 (02:49):
So just to give people and ideas exactly where it is.
Speaker 3 (02:52):
But the Chiro Express, you know, they'll they'll have the
gamut of Middle Eastern fair and obviously shawarma is offered.
It's you know, it's got a very strong familiarity amongst
most people, and you know, it's arguably one of the
most Middle Eastern of foods. But you know, I would
encourage people who do pop by the Cairo Express to
try Egypt's national dish, which is called koshari and Kochari.
(03:14):
It's it's a veget it's a vegetarian dish. It's I
think it's vegan friendly and koshari. It's like a mix.
It's a heaping bowl of black lentils, chickpeas, rice, macaroni, vermicelli.
Speaker 2 (03:26):
It's very car heavy. There's like a tangy tomato sauce
in there. There's fried onions.
Speaker 3 (03:31):
There's something called shata, which is a which is like
a pepper sauce essentially, it's a homemade pepper sauce that
Gigi makes from cayenne peppers. And it is outstanding. Like
the first time I had it was actually in Cairo.
It's street food and I had it in Cairo, I
don't know, like thirty years ago when I was there
and it and it took me back, you know it.
It transported me as like a good dish will, you know,
(03:53):
back to a you know, a specific food memory. But
beyond that, there's other dishes there called There's one called hawaish,
which I would liken too, like a casadia there. It's
it's charred peeda wedges that are stuck with the very
finely seasoned ground beef and I thoroughly enjoy dipping into
the baba ganoosh, which she makes, and I think she
(04:14):
makes one of the best baba gnusies because it's rustic
and a little chunkier and smoky, and it it really
is if you just want to just just with the
baba gonoosh stopped by this boot and for people.
Speaker 1 (04:25):
That's basically a smoked eggplant dip kind of thing, and
a Turkish restaurants have it as well. And I will
tell you, I believe that's one of those things we
talk about this with red sauce on Italians. I think
that's one of those almost like game changers or game
deciders for people who make this kind of food. If
your baba gonosh is good, you can pretty much bet
that everything else in the menu is going to be
pretty darn good as well.
Speaker 3 (04:44):
Yes, that's that's that's I think that's very very accurate.
There's another dish there called mumbar, and mumbar is a
type of sausage. It's it's a beef casing, but it's
it's filled with like this tomatoe rice mixture, so it's
not necessary to fill with beef. It's filled with rice,
but it's in this beef casing and it's got that snap,
crackle and pop.
Speaker 2 (05:03):
We absolutely loved it.
Speaker 3 (05:05):
She she makes great beleaves and she's us She uses
gleaves that she picks.
Speaker 2 (05:10):
From her garden to make these things.
Speaker 3 (05:11):
So it's all very hand fashion, you know, authentic quote unquote.
You know, it's I highly highly recommend it. A lot
of people that are really into food in this city,
you know, are like flocking to this truck. Very popular
amongst like you know, the food Cognocente in town, you know.
And again it's right on the corner of why More
and Lee Rhoads. It's behind the chevron next to a
(05:32):
salon called Salon Sizzo, which is.
Speaker 2 (05:34):
Right thereby I four, So it's super easy to find
for sure.
Speaker 1 (05:37):
Yeah, yes it's you say here in your notes all
kinds of coffee news.
Speaker 2 (05:42):
Okay, all kinds of really quickly. So Austin's Coffee.
Speaker 3 (05:45):
It's been there an institution there for almost like I
think twenty years, maybe eighteen years something like that there
in winter Park. So they are going to close October
twenty fifth, but they're going to be reopening down the
road still on Fairbanks, but closer to the I four,
and there's a new ownership group there's four new owners,
all of whom I believe were former customers, one of
(06:09):
whom used to be an owner of La Kuma Coffee
there in Longwood, which is now Roasto Coffee Bar run
of Jackspabery, which.
Speaker 2 (06:15):
Is also very good. Their pasties were awesome, by the way. Yeah,
so now so Austin's the guy.
Speaker 3 (06:20):
I mean. The new owners are planning on reopening November first.
That may be a little ambitious, but yeah, they're going
to close the current location October twenty fifth and reopen
November one. They haven't stated specifically what the location is.
They've only said it's going to be on Fairbanks east
of Eye four. I have a couple of hunches that's
to where it might be. There's one. There's a building
(06:42):
right across the street from E Tennis. I think there
used to be a place called Beefy Brazilian Pie Company
or something there. It's not there anymore, and it's a
sizable space, so maybe it's going in there. I'm not
one hundred percent sure, but look for that to open
November first. And then over at Digress Wine in College Park,
there's a new food truck there called Zane and Company
(07:05):
and it's and they specialize in coffee. They have coffees,
they have teas, they have Arabic baked goods, pastries of
you know Arabic origin.
Speaker 2 (07:16):
They have fresh juices there as well.
Speaker 3 (07:18):
They have things like you know, pistachio lattes, andy lattes
and stuff like that. So they're open. They've opened there
in the Digress Wine parking lot. They'll be there on Tuesdays,
Wednesdays and Fridays from seven am until they close. And
then lastly over in Ivanhoe Village, a Mexican inspired coffee
bar called Aguila Coffee has opened that twelve fifteen North
(07:39):
Orange Avenue, and they'll introduce ingredients like you know, topo
chico and guahio peppers and a guava puree and panela,
which is like this unrefined sugar. They'll introduce those sorts
of things into their coffee. So if you're into coffee,
lots of coffee, new coffee joints.
Speaker 1 (07:54):
Yeah, and go back to Austin's Real Quick. That was
also kind of a cultural center point of that area
as well. A lot of like bands and they would
have a lot of poetry readings and it was like
one of the hippiest places in all of Orlando. For
a lot of the people who are in the art
scene would go there and chill out and stuff and
you could see like some really interesting shows or hear
some interesting musicians all throughout there. When they when they
(08:16):
announced it was closing, I was absolutely flabbering acid because
that place has really become like a cultural epicenter of
that part of town. So I'm glad it's being saved
and that can continue on.
Speaker 2 (08:26):
Yeah.
Speaker 3 (08:27):
Yeah, And I think we all have a story at
Austin Sure, my kids out as an It's an institution.
I think that's why it's made so much news. If
it was any other coffee bar, maybe not as much
buzz and news around it. But yeah, Austin's is one
of those special places that you know, that's that a
lot of people are fond of because they have so many.
Speaker 2 (08:44):
Memories memories from from having coffees there.
Speaker 1 (08:47):
Talking to Faiascara from The Orlando Weekly for a primetime
kitchen he calls every Friday, talk about things that are
happening in Orlando where you can eat and drink. Let's
talk about batty Bird pop up. What does a batty
bird pop up? Oh, batty Bird.
Speaker 3 (09:00):
So, batty Bird is a pop up by Top Chef
Season three winner chef Hung Win and Hung.
Speaker 2 (09:06):
You know.
Speaker 3 (09:07):
So batty Bird specializes in Hwan chicken wings, uh, chicken
tendersan sandwiches. It's just chicken. And it's going to pop
up tomorrow. So I believe this is the second pop
up of baddy Bird. It's going to be tomorrow outside
of Mills Market between I think five and eight pm,
So be sure to pop by because I haven't tried these,
(09:30):
you know, his his chicken yet, but I've heard it's
outstanding so and and you know it's it's probably expected
from a Top Chef winner, you know. So batty Bird
at Mills Market tomorrow from five to eight pm.
Speaker 2 (09:42):
Very cool.
Speaker 1 (09:42):
And I'm not gonna kidnap you this week because again
we're short on time and I don't feel like today.
Speaker 2 (09:46):
No, yeah, he doesn't. But we had such an interview.
Maybe Jack wants to kidnap Ja on a paddle board somewhere.
I'm coming up there, buddy, all right. For yeah, So
here's the thing.
Speaker 1 (10:01):
You know, every time we talk about certain stuff, I mean,
we want to find the best, you know, I know,
the old school spots that are supposed to be the
best of this. But I don't know of any new blood.
Speaker 2 (10:10):
In this game. Where can I go to get a
good taco around Orlando? Oh, good taco?
Speaker 1 (10:16):
Now we know about Black Roaster and we know about
the Hunger Street. Those are like two of the ogs
in town.
Speaker 2 (10:21):
Yeah.
Speaker 3 (10:21):
Yeah, And you know there are so many good taco places.
I like a place called Kisa Loco, which is on
on Fairbanks. It's this one is west of of the
Eye four and there they have really good berrier. They
have really good tacos, and they have amazing aguas frescas
there too. Francisco's Taco Madness up there in Castlebury. It's
(10:44):
a food truck and he I think he does some
of the best tacos. If you want something different, like
a Sonoran style taco, which is like a flower taco,
you can go to Taco Cattowntown.
Speaker 2 (10:58):
My god, can I ask you a question while you're thinking? Okay?
Speaker 1 (11:02):
So when we eat tacos as Americans, and we would
get the old l Paso thing and come home and
you'd have taco night at the house, it was always
hard shell tacos. Like even when you go to Tea
Wanta flats, right, you know, you can have the choice,
But I always get the hard shell tacos because I
like that crunch as well. But when I go to
really nice taco places, it's always the corn tortillas, and
(11:22):
they're always especially if you go to Joe Creeche's place
over a Hunger Street, you're gonna get that corn straight
from Mexico, that real special corn. The tortillas are fantastic.
But can you get a hard shell taco in an
upper level taco plus anymore? Or is that passe No?
Speaker 3 (11:36):
I don't know if it's passe I don't think it's
you know, fair to denigrate.
Speaker 2 (11:40):
Uh, you know, the hard shell taco.
Speaker 3 (11:42):
You know, it may be more of an American style adventures,
but in gorditas and things like that, you will have
a crispy element to to your you know, to your handheld.
So but you're right, you know, when you go to
these sort of boutiqui type tacoreas getting getting a hard
shell taco, it's probably probably going to be very very difficult. Yeah,
(12:03):
kind of like asking for Heinz fifty seven for your
stay even worse.
Speaker 2 (12:08):
They should consider it. They should consider it. Vias should
with you.
Speaker 3 (12:12):
I like texture, I I I you know, and if
I make tacos at home, you know, my wife loves
the hard shell tacos, I'm fine, great, I'll go get
like a good quality hard shelled corn corn taco.
Speaker 2 (12:22):
And I'll and I'll do them. I like, I don't
mind them at all. So my favorite.
Speaker 3 (12:26):
I think it's important to have a very sort of
liberal palette when it comes to these things and not like,
you know, focus on the nitty gritty and be so
you know, uptight about the short yezza pizza or bagels
or whatever.
Speaker 2 (12:37):
You know, just have an open palate. We just gotta tech.
Speaker 1 (12:40):
We just got a text and said that Taco Places
on Fairbanks is really good and said, in that same plaza,
there's an amazing Mediterranean deli in that same plaza.
Speaker 3 (12:47):
Yeah, it's actually called mediterrane Deli and the guy's Lebanese
and he's been doing it forever, I think almost thirty
years now. Really nice guy. His name escapes me, uh anyway,
but yeah, I'm just called Mediterranean Deli.
Speaker 2 (12:58):
Really good Shawarma, Yeah, very nice.
Speaker 1 (13:00):
Well, Fia has always good seeing you, buddy, and you're
when are you back in Orlando we're back November first,
all right, So right around the corner, Right.
Speaker 2 (13:08):
Around the corner. We'll be there for the nice cool season. Yeah,
for sure, you guys. Give it out date Jack, give
it up good loud for fires.
Speaker 1 (13:14):
Guys, what do you say, Hey, November first, he'll be back.
Speaker 2 (13:18):
I'll be waiting on his doorstep.
Speaker 1 (13:20):
Orlando Weekly dot Com go to the tip Jar segment.
You can read a bunch of stuff happening in Orlando
that we can't cover in this segment. Also, you can
find him online.
Speaker 3 (13:27):
At at on Instagram find all my stuff there, all
this stuff we talked about today at It's by uskarra
I T S f A I y A z k
A r A and at Fiascarra everywhere else.
Speaker 2 (13:39):
Betty, have a great weekend. We'll see you soon. You too.
You gott it buddy, all right?
Speaker 1 (13:42):
Four O seven nine one six one four one Texas
seven seven zero three one Back in a second with
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Our friend Fayaz Kara from The Orlando Weekly. We'll get
to Fias in one second. First things first, though, man,
the weather is going to be changing. The first blast
of cool air is on the way. That means friends.
Football seasons here, college and pro. It is time to
cook outside ribs, burger steaks, anything you want, slow cooking,
a nice port. But it's all available at Tools the
East Hardware with so many opportunities, Tragger, Big Green Egg, Weber, Napoleon,
(00:24):
professional level grills and even pizza ovens as well. There's
so much fun. Fourteen convenient locations here in central Florida.
Find everything you need from the smoking woods, rubs, marinades, injectables,
it's all there. Toolsacehardware, dot Com.
Speaker 2 (00:38):
Guys.
Speaker 1 (00:38):
Good allow for our premister Firescara.
Speaker 2 (00:44):
Thank you, thank you. How are you? How are you, Fias?
I'm doing great? Can I just say one thing before
we start our proceedings? Sure duh? Yankees lose believe this guy? Yeah? Yeah?
Did you see that what he's talking about? Is it?
Vad Grera and was it?
Speaker 1 (01:04):
Big Poppy were on and it and they had Jeter
and Alex on either side and they were just going crazy.
Speaker 2 (01:11):
It was it was very funny. Yeah I missed that one.
Speaker 1 (01:14):
Yeah, yeah, after that last out usually i've been you know,
I'm out. And then the was it last night? The
error that caused the Dodgers allowed the Dodgers.
Speaker 2 (01:25):
To get in? How crazy? Was that? Crazy? Unbelievable? Uh,
what's the what's the weather like in Toronto right now? Oh?
It's nice.
Speaker 3 (01:32):
So last night last night we went out to this
little fall Vestval it was forty four degree. Oh my god,
yeah it was. It was chilly at night. But today
I think it's up to sixty or something like that.
Speaker 1 (01:41):
It's very nice, Yeah, very nice, very very seasonal up there.
Very Fias is the restaurant critic for The Orlando Weekly.
He calls us every Friday around this time to go
over some things happening in Orlando. For the great food
scene that we have here. I don't know if you
know Orlando culinarily, that's not even a word has really uh,
the latter one of the premier areas on the East Coast,
(02:02):
some people say the best on the East Coast for
a really good, diverse meal. And that includes your James
Beard and Michigan, Michigan, the World Award winners. So what
do we have out there this week, buddy? Where is
the review?
Speaker 3 (02:16):
Yeah, speaking of diversity, it's a place called the Cairo
Express and it is a it is a food truck
specializing obviously in Egyptian cuisine, and it's run by a
lady by the name of Gigi elger Bawi. And Gigi
used to be a cook at Makani, which was Orlando's
only Egyptian restaurant before it closed last year. So Gigi
(02:39):
runs this food truck on the corner of Lee and
Wymore Roads in winter Park. It's it's next to a
salon called Salon Sizzo and it's right behind the Chevron.
Speaker 2 (02:49):
So just to give people and ideas exactly where it is.
Speaker 3 (02:52):
But the Chiro Express, you know, they'll they'll have the
gamut of Middle Eastern fair and obviously shawarma is offered.
It's you know, it's got a very strong familiarity amongst
most people, and you know, it's arguably one of the
most Middle Eastern of foods. But you know, I would
encourage people who do pop by the Cairo Express to
try Egypt's national dish, which is called koshari and Kochari.
(03:14):
It's it's a veget it's a vegetarian dish. It's I
think it's vegan friendly and koshari. It's like a mix.
It's a heaping bowl of black lentils, chickpeas, rice, macaroni, vermicelli.
Speaker 2 (03:26):
It's very car heavy. There's like a tangy tomato sauce
in there. There's fried onions.
Speaker 3 (03:31):
There's something called shata, which is a which is like
a pepper sauce essentially, it's a homemade pepper sauce that
Gigi makes from cayenne peppers. And it is outstanding. Like
the first time I had it was actually in Cairo.
It's street food and I had it in Cairo, I
don't know, like thirty years ago when I was there
and it and it took me back, you know it.
It transported me as like a good dish will, you know,
(03:53):
back to a you know, a specific food memory. But
beyond that, there's other dishes there called There's one called hawaish,
which I would liken too, like a casadia there. It's
it's charred peeda wedges that are stuck with the very
finely seasoned ground beef and I thoroughly enjoy dipping into
the baba ganoosh, which she makes, and I think she
(04:14):
makes one of the best baba gnusies because it's rustic
and a little chunkier and smoky, and it it really
is if you just want to just just with the
baba gonoosh stopped by this boot and for people.
Speaker 1 (04:25):
That's basically a smoked eggplant dip kind of thing, and
a Turkish restaurants have it as well. And I will
tell you, I believe that's one of those things we
talk about this with red sauce on Italians. I think
that's one of those almost like game changers or game
deciders for people who make this kind of food. If
your baba gonosh is good, you can pretty much bet
that everything else in the menu is going to be
pretty darn good as well.
Speaker 3 (04:44):
Yes, that's that's that's I think that's very very accurate.
There's another dish there called mumbar, and mumbar is a
type of sausage. It's it's a beef casing, but it's
it's filled with like this tomatoe rice mixture, so it's
not necessary to fill with beef. It's filled with rice,
but it's in this beef casing and it's got that snap,
crackle and pop.
Speaker 2 (05:03):
We absolutely loved it.
Speaker 3 (05:05):
She she makes great beleaves and she's us She uses
gleaves that she picks.
Speaker 2 (05:10):
From her garden to make these things.
Speaker 3 (05:11):
So it's all very hand fashion, you know, authentic quote unquote.
You know, it's I highly highly recommend it. A lot
of people that are really into food in this city,
you know, are like flocking to this truck. Very popular
amongst like you know, the food Cognocente in town, you know.
And again it's right on the corner of why More
and Lee Rhoads. It's behind the chevron next to a
(05:32):
salon called Salon Sizzo, which is.
Speaker 2 (05:34):
Right thereby I four, So it's super easy to find
for sure.
Speaker 1 (05:37):
Yeah, yes it's you say here in your notes all
kinds of coffee news.
Speaker 2 (05:42):
Okay, all kinds of really quickly. So Austin's Coffee.
Speaker 3 (05:45):
It's been there an institution there for almost like I
think twenty years, maybe eighteen years something like that there
in winter Park. So they are going to close October
twenty fifth, but they're going to be reopening down the
road still on Fairbanks, but closer to the I four,
and there's a new ownership group there's four new owners,
all of whom I believe were former customers, one of
(06:09):
whom used to be an owner of La Kuma Coffee
there in Longwood, which is now Roasto Coffee Bar run
of Jackspabery, which.
Speaker 2 (06:15):
Is also very good. Their pasties were awesome, by the way. Yeah,
so now so Austin's the guy.
Speaker 3 (06:20):
I mean. The new owners are planning on reopening November first.
That may be a little ambitious, but yeah, they're going
to close the current location October twenty fifth and reopen
November one. They haven't stated specifically what the location is.
They've only said it's going to be on Fairbanks east
of Eye four. I have a couple of hunches that's
to where it might be. There's one. There's a building
(06:42):
right across the street from E Tennis. I think there
used to be a place called Beefy Brazilian Pie Company
or something there. It's not there anymore, and it's a
sizable space, so maybe it's going in there. I'm not
one hundred percent sure, but look for that to open
November first. And then over at Digress Wine in College Park,
there's a new food truck there called Zane and Company
(07:05):
and it's and they specialize in coffee. They have coffees,
they have teas, they have Arabic baked goods, pastries of
you know Arabic origin.
Speaker 2 (07:16):
They have fresh juices there as well.
Speaker 3 (07:18):
They have things like you know, pistachio lattes, andy lattes
and stuff like that. So they're open. They've opened there
in the Digress Wine parking lot. They'll be there on Tuesdays,
Wednesdays and Fridays from seven am until they close. And
then lastly over in Ivanhoe Village, a Mexican inspired coffee
bar called Aguila Coffee has opened that twelve fifteen North
(07:39):
Orange Avenue, and they'll introduce ingredients like you know, topo
chico and guahio peppers and a guava puree and panela,
which is like this unrefined sugar. They'll introduce those sorts
of things into their coffee. So if you're into coffee,
lots of coffee, new coffee joints.
Speaker 1 (07:54):
Yeah, and go back to Austin's Real Quick. That was
also kind of a cultural center point of that area
as well. A lot of like bands and they would
have a lot of poetry readings and it was like
one of the hippiest places in all of Orlando. For
a lot of the people who are in the art
scene would go there and chill out and stuff and
you could see like some really interesting shows or hear
some interesting musicians all throughout there. When they when they
(08:16):
announced it was closing, I was absolutely flabbering acid because
that place has really become like a cultural epicenter of
that part of town. So I'm glad it's being saved
and that can continue on.
Speaker 2 (08:26):
Yeah.
Speaker 3 (08:27):
Yeah, And I think we all have a story at
Austin Sure, my kids out as an It's an institution.
I think that's why it's made so much news. If
it was any other coffee bar, maybe not as much
buzz and news around it. But yeah, Austin's is one
of those special places that you know, that's that a
lot of people are fond of because they have so many.
Speaker 2 (08:44):
Memories memories from from having coffees there.
Speaker 1 (08:47):
Talking to Faiascara from The Orlando Weekly for a primetime
kitchen he calls every Friday, talk about things that are
happening in Orlando where you can eat and drink. Let's
talk about batty Bird pop up. What does a batty
bird pop up? Oh, batty Bird.
Speaker 3 (09:00):
So, batty Bird is a pop up by Top Chef
Season three winner chef Hung Win and Hung.
Speaker 2 (09:06):
You know.
Speaker 3 (09:07):
So batty Bird specializes in Hwan chicken wings, uh, chicken
tendersan sandwiches. It's just chicken. And it's going to pop
up tomorrow. So I believe this is the second pop
up of baddy Bird. It's going to be tomorrow outside
of Mills Market between I think five and eight pm,
So be sure to pop by because I haven't tried these,
(09:30):
you know, his his chicken yet, but I've heard it's
outstanding so and and you know it's it's probably expected
from a Top Chef winner, you know. So batty Bird
at Mills Market tomorrow from five to eight pm.
Speaker 2 (09:42):
Very cool.
Speaker 1 (09:42):
And I'm not gonna kidnap you this week because again
we're short on time and I don't feel like today.
Speaker 2 (09:46):
No, yeah, he doesn't. But we had such an interview.
Maybe Jack wants to kidnap Ja on a paddle board somewhere.
I'm coming up there, buddy, all right. For yeah, So
here's the thing.
Speaker 1 (10:01):
You know, every time we talk about certain stuff, I mean,
we want to find the best, you know, I know,
the old school spots that are supposed to be the
best of this. But I don't know of any new blood.
Speaker 2 (10:10):
In this game. Where can I go to get a
good taco around Orlando? Oh, good taco?
Speaker 1 (10:16):
Now we know about Black Roaster and we know about
the Hunger Street. Those are like two of the ogs
in town.
Speaker 2 (10:21):
Yeah.
Speaker 3 (10:21):
Yeah, And you know there are so many good taco places.
I like a place called Kisa Loco, which is on
on Fairbanks. It's this one is west of of the
Eye four and there they have really good berrier. They
have really good tacos, and they have amazing aguas frescas
there too. Francisco's Taco Madness up there in Castlebury. It's
(10:44):
a food truck and he I think he does some
of the best tacos. If you want something different, like
a Sonoran style taco, which is like a flower taco,
you can go to Taco Cattowntown.
Speaker 2 (10:58):
My god, can I ask you a question while you're thinking? Okay?
Speaker 1 (11:02):
So when we eat tacos as Americans, and we would
get the old l Paso thing and come home and
you'd have taco night at the house, it was always
hard shell tacos. Like even when you go to Tea
Wanta flats, right, you know, you can have the choice,
But I always get the hard shell tacos because I
like that crunch as well. But when I go to
really nice taco places, it's always the corn tortillas, and
(11:22):
they're always especially if you go to Joe Creeche's place
over a Hunger Street, you're gonna get that corn straight
from Mexico, that real special corn. The tortillas are fantastic.
But can you get a hard shell taco in an
upper level taco plus anymore? Or is that passe No?
Speaker 3 (11:36):
I don't know if it's passe I don't think it's
you know, fair to denigrate.
Speaker 2 (11:40):
Uh, you know, the hard shell taco.
Speaker 3 (11:42):
You know, it may be more of an American style adventures,
but in gorditas and things like that, you will have
a crispy element to to your you know, to your handheld.
So but you're right, you know, when you go to
these sort of boutiqui type tacoreas getting getting a hard
shell taco, it's probably probably going to be very very difficult. Yeah,
(12:03):
kind of like asking for Heinz fifty seven for your
stay even worse.
Speaker 2 (12:08):
They should consider it. They should consider it. Vias should
with you.
Speaker 3 (12:12):
I like texture, I I I you know, and if
I make tacos at home, you know, my wife loves
the hard shell tacos, I'm fine, great, I'll go get
like a good quality hard shelled corn corn taco.
Speaker 2 (12:22):
And I'll and I'll do them. I like, I don't
mind them at all. So my favorite.
Speaker 3 (12:26):
I think it's important to have a very sort of
liberal palette when it comes to these things and not like,
you know, focus on the nitty gritty and be so
you know, uptight about the short yezza pizza or bagels
or whatever.
Speaker 2 (12:37):
You know, just have an open palate. We just gotta tech.
Speaker 1 (12:40):
We just got a text and said that Taco Places
on Fairbanks is really good and said, in that same plaza,
there's an amazing Mediterranean deli in that same plaza.
Speaker 3 (12:47):
Yeah, it's actually called mediterrane Deli and the guy's Lebanese
and he's been doing it forever, I think almost thirty
years now. Really nice guy. His name escapes me, uh anyway,
but yeah, I'm just called Mediterranean Deli.
Speaker 2 (12:58):
Really good Shawarma, Yeah, very nice.
Speaker 1 (13:00):
Well, Fia has always good seeing you, buddy, and you're
when are you back in Orlando we're back November first,
all right, So right around the corner, Right.
Speaker 2 (13:08):
Around the corner. We'll be there for the nice cool season. Yeah,
for sure, you guys. Give it out date Jack, give
it up good loud for fires.
Speaker 1 (13:14):
Guys, what do you say, Hey, November first, he'll be back.
Speaker 2 (13:18):
I'll be waiting on his doorstep.
Speaker 1 (13:20):
Orlando Weekly dot Com go to the tip Jar segment.
You can read a bunch of stuff happening in Orlando
that we can't cover in this segment. Also, you can
find him online.
Speaker 3 (13:27):
At at on Instagram find all my stuff there, all
this stuff we talked about today at It's by uskarra
I T S f A I y A z k
A r A and at Fiascarra everywhere else.
Speaker 2 (13:39):
Betty, have a great weekend. We'll see you soon. You too.
You gott it buddy, all right?
Speaker 1 (13:42):
Four O seven nine one six one four one Texas
seven seven zero three one Back in a second with
more than Jim Colbert Show. Thanks for joining us for
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