October 9, 2025 • 6 mins
There's a new restaurant opening in Dallas next week, and the focus is on FAJITAS. Why is it such a controversial food? How often do you get fajitas? There's so many mexican food questions to answer in this food intensive segment.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Skin Show ninety seven point one the Eagle. All right,
let's give away those nine inch nails tickets. They're coming
in the spring to the American Airlines Center. You got
to use the talkback feature. The first person that can
use the talkback feature with your name, your email address,
and then of course your phone number, and can tell
(00:21):
us just one of the presenters or people performing at
the Rock and Roll Hall of Fame. Earlier in Christina's
cookie jar, she listed a ton of people, name one
of them and the first person that can do it
with your name, your phone number, your email address, You're
gonna win those nine inch nails tickets. We are going
to talk about is it a music curse or is
(00:41):
it a nice award. We'll get in all that at
the bottom of the hour as we have a fun
little game show for you involving music. But right now
it's time for this.
Speaker 2 (00:49):
Are you excited? He gets, featuring veteran news anchor Katie's
fun tweets.
Speaker 3 (01:00):
Yeah, food news to get to in the week day update,
there's a new restaurant coming in Dallas and it's from
the owner of Hudson House. Hudson House, I believe the
same people that also own you know if you remember
Drake's Hollywood as well, and.
Speaker 2 (01:18):
And a bunch of it, like they got a bunch
of good stuff.
Speaker 3 (01:21):
A ton of stuff, dude, And uh I think I
thought I also Jack and Harry's, if you've ever been there.
Speaker 1 (01:26):
I'm doing this off the top of my head. I
believe they are called Vandale. I don't know about that, Okay,
I don't know about that, yep. But the point is
they are opening up a place called El Molino.
Speaker 4 (01:39):
Okay.
Speaker 3 (01:39):
Now this inspired by Jabviers, which is clearly a you know,
big time restaurant for many years here, yes, in Dallas.
And they're really gonna focus in on for hetas.
Speaker 4 (01:52):
What sizzling sounds immediately.
Speaker 2 (01:56):
The heat of policy.
Speaker 1 (01:58):
I'st to him that to someone walking through the restaurant
with fresh fajitas just sizzling all over your sack.
Speaker 3 (02:04):
It's probably the food I like the most that I
never hardly ever order. I I don't order it as
much as I used to. But I love the way
you presented that, because I love fajitas.
Speaker 4 (02:16):
I've been on a fijida kick lately.
Speaker 5 (02:18):
Actually I had a girl, so you brought up Lacameda
not too long ago, right down the street from where
I live. We've never been, so I finally went over there.
They had fijidas on the menu and I said, you
know what, give me the fijidas. I go to Gloria's
all the time, and I've been getting fijidas there recently
as well. It's just like you can build your own million,
your own taco.
Speaker 2 (02:37):
Yeah. Perfect, No, it's amazing.
Speaker 1 (02:39):
And this sounds like if this is going to be
a specialty, this is a place I want to go to.
But you brought up Gloria's their carne of soada.
Speaker 2 (02:45):
Oh pretty good.
Speaker 4 (02:46):
Mine, that was my usual go to. Now it's fijidas.
Speaker 3 (02:49):
No, I just want to have it inside me, like
to see what some of these fijida options are. Yes,
we can go for le mignon, okay, god olbow chicken?
Speaker 2 (03:01):
What is that word you said? A dobel.
Speaker 3 (03:05):
Guahida? Ship shrimp?
Speaker 2 (03:07):
What guiheto shrimp? Who are you shrimp?
Speaker 4 (03:10):
Fietos?
Speaker 2 (03:11):
I love shrimp veetas? Oh, fried chicken?
Speaker 4 (03:16):
What have you ever had a fried chicken? Fiheta?
Speaker 1 (03:21):
I like you you're just going to ask me have
you ever had a fried chicken? I love fried chicken.
I don't know that I want fried chicken vegetas, but
I may try it. It's so good, I feel like
I'm selling myself short.
Speaker 4 (03:34):
Here some sour cream and cheese on top of it.
Speaker 2 (03:37):
They also are going to have five versions of enchilados.
Speaker 1 (03:40):
Okay, sour cream chicken enchiladas are amazing.
Speaker 3 (03:45):
They also are going to be uh presenting a world
famous flaming frozen margarita.
Speaker 1 (03:51):
Hello, I'm a frozen margarita. Yeah, lots of Oh yes,
tyhena on the rim, Dude, always.
Speaker 3 (04:04):
Give my margarita a little Titian rim job. Little salt
on there. Yeah, it's great salt. I like both a
little bit of salt and then plenty of ta heene. Yep.
I've always said that you just gotta have a toothpick
handy because the ten will get in your little teeth.
Speaker 1 (04:20):
Cracks yup. So let me ask you guys. Pretty much
everything's expensive now anyways. Yeah, but I'm always kind of like,
you know, I'm eating Mexican food and I'm why, like,
why is this this expensive? There's beans, there's cheese, there's meat.
I mean, it just feels like it's so basic.
Speaker 2 (04:40):
In general.
Speaker 1 (04:40):
It's like they have the same five ingredients just mixed
up different ways on every plate that I feel like,
of all the foods out there, Mexican food, which is delicious,
now this is gonna be different than just quote unquote
tex Mex. It sounds like they're putting their spin on it.
But what I'm saying is I feel like I overpay
the most for Mexican food, specifically tax Mex. When I
look at what's going into it and then I get
(05:02):
the check, I'm like, come on, Ernie, what.
Speaker 3 (05:05):
Makes you feel different than having some sushi or something
I want to Yes, yeah, I'm like, oh they had
to go down to some special fish mart to get this.
Speaker 2 (05:13):
I get it. But I'm like, all right, beans, cheese, meat,
What am I paying for here?
Speaker 3 (05:17):
What?
Speaker 2 (05:17):
Why is this so expensive?
Speaker 5 (05:19):
And that's why you go ahead and get the fijidas. Yes,
you know it's the same price.
Speaker 2 (05:23):
Really, I love but these are just so shareable.
Speaker 1 (05:27):
They are well you know, I'll say this, the people
that are behind this vandal a they don't miss I've
never and you know, I have gone to like hire
in Mexican food restaurants because I want to check it out.
The one I haven't been to yet that I've heard
so much about. Is the Mexican down in the Design District.
Have you been to that?
Speaker 3 (05:46):
Nope?
Speaker 2 (05:46):
I want to go check that out.
Speaker 1 (05:49):
But I will definitely go to this because again, these
folks do not miss like every restaurant they're involved in.
Speaker 2 (05:55):
Home run, well absolute home run.
Speaker 3 (05:58):
Get a fahida and give it casadilla, but it is
my Mexican food.
Speaker 2 (06:03):
Do you have an opening date for that place? I don't.
Do you know where it is? Yeah?
Speaker 3 (06:08):
Oh yeah, send you the coordinates.
Speaker 4 (06:12):
I actually do know the date.
Speaker 3 (06:13):
The opening date is October fourteenth, twenty twenty five, and
it's gonna be at sixty eight eighteen Snyder Plaza in Dallas.
Speaker 2 (06:20):
Oh okay, right over there by, SMU.
Speaker 3 (06:23):
Why do you sound like, uh, well whatever, some of
my protein shake got caught in my throat.
Speaker 1 (06:28):
Clearly it's protein. It's the bit and skin show. Nice
one point one. The Eagle coming up next. Let's have
a fun music game. Is this a curse or is
it a tribute? You'll play with us and have fun
next right here on the Eagle
Skin Show ninety seven point one the Eagle. All right,
let's give away those nine inch nails tickets. They're coming
in the spring to the American Airlines Center. You got
to use the talkback feature. The first person that can
use the talkback feature with your name, your email address,
and then of course your phone number, and can tell
(00:21):
us just one of the presenters or people performing at
the Rock and Roll Hall of Fame. Earlier in Christina's
cookie jar, she listed a ton of people, name one
of them and the first person that can do it
with your name, your phone number, your email address, You're
gonna win those nine inch nails tickets. We are going
to talk about is it a music curse or is
(00:41):
it a nice award. We'll get in all that at
the bottom of the hour as we have a fun
little game show for you involving music. But right now
it's time for this.
Speaker 2 (00:49):
Are you excited? He gets, featuring veteran news anchor Katie's
fun tweets.
Speaker 3 (01:00):
Yeah, food news to get to in the week day update,
there's a new restaurant coming in Dallas and it's from
the owner of Hudson House. Hudson House, I believe the
same people that also own you know if you remember
Drake's Hollywood as well, and.
Speaker 2 (01:18):
And a bunch of it, like they got a bunch
of good stuff.
Speaker 3 (01:21):
A ton of stuff, dude, And uh I think I
thought I also Jack and Harry's, if you've ever been there.
Speaker 1 (01:26):
I'm doing this off the top of my head. I
believe they are called Vandale. I don't know about that, Okay,
I don't know about that, yep. But the point is
they are opening up a place called El Molino.
Speaker 4 (01:39):
Okay.
Speaker 3 (01:39):
Now this inspired by Jabviers, which is clearly a you know,
big time restaurant for many years here, yes, in Dallas.
And they're really gonna focus in on for hetas.
Speaker 4 (01:52):
What sizzling sounds immediately.
Speaker 2 (01:56):
The heat of policy.
Speaker 1 (01:58):
I'st to him that to someone walking through the restaurant
with fresh fajitas just sizzling all over your sack.
Speaker 3 (02:04):
It's probably the food I like the most that I
never hardly ever order. I I don't order it as
much as I used to. But I love the way
you presented that, because I love fajitas.
Speaker 4 (02:16):
I've been on a fijida kick lately.
Speaker 5 (02:18):
Actually I had a girl, so you brought up Lacameda
not too long ago, right down the street from where
I live. We've never been, so I finally went over there.
They had fijidas on the menu and I said, you
know what, give me the fijidas. I go to Gloria's
all the time, and I've been getting fijidas there recently
as well. It's just like you can build your own million,
your own taco.
Speaker 2 (02:37):
Yeah. Perfect, No, it's amazing.
Speaker 1 (02:39):
And this sounds like if this is going to be
a specialty, this is a place I want to go to.
But you brought up Gloria's their carne of soada.
Speaker 2 (02:45):
Oh pretty good.
Speaker 4 (02:46):
Mine, that was my usual go to. Now it's fijidas.
Speaker 3 (02:49):
No, I just want to have it inside me, like
to see what some of these fijida options are. Yes,
we can go for le mignon, okay, god olbow chicken?
Speaker 2 (03:01):
What is that word you said? A dobel.
Speaker 3 (03:05):
Guahida? Ship shrimp?
Speaker 2 (03:07):
What guiheto shrimp? Who are you shrimp?
Speaker 4 (03:10):
Fietos?
Speaker 2 (03:11):
I love shrimp veetas? Oh, fried chicken?
Speaker 4 (03:16):
What have you ever had a fried chicken? Fiheta?
Speaker 1 (03:21):
I like you you're just going to ask me have
you ever had a fried chicken? I love fried chicken.
I don't know that I want fried chicken vegetas, but
I may try it. It's so good, I feel like
I'm selling myself short.
Speaker 4 (03:34):
Here some sour cream and cheese on top of it.
Speaker 2 (03:37):
They also are going to have five versions of enchilados.
Speaker 1 (03:40):
Okay, sour cream chicken enchiladas are amazing.
Speaker 3 (03:45):
They also are going to be uh presenting a world
famous flaming frozen margarita.
Speaker 1 (03:51):
Hello, I'm a frozen margarita. Yeah, lots of Oh yes,
tyhena on the rim, Dude, always.
Speaker 3 (04:04):
Give my margarita a little Titian rim job. Little salt
on there. Yeah, it's great salt. I like both a
little bit of salt and then plenty of ta heene. Yep.
I've always said that you just gotta have a toothpick
handy because the ten will get in your little teeth.
Speaker 1 (04:20):
Cracks yup. So let me ask you guys. Pretty much
everything's expensive now anyways. Yeah, but I'm always kind of like,
you know, I'm eating Mexican food and I'm why, like,
why is this this expensive? There's beans, there's cheese, there's meat.
I mean, it just feels like it's so basic.
Speaker 2 (04:40):
In general.
Speaker 1 (04:40):
It's like they have the same five ingredients just mixed
up different ways on every plate that I feel like,
of all the foods out there, Mexican food, which is delicious,
now this is gonna be different than just quote unquote
tex Mex. It sounds like they're putting their spin on it.
But what I'm saying is I feel like I overpay
the most for Mexican food, specifically tax Mex. When I
look at what's going into it and then I get
(05:02):
the check, I'm like, come on, Ernie, what.
Speaker 3 (05:05):
Makes you feel different than having some sushi or something
I want to Yes, yeah, I'm like, oh they had
to go down to some special fish mart to get this.
Speaker 2 (05:13):
I get it. But I'm like, all right, beans, cheese, meat,
What am I paying for here?
Speaker 3 (05:17):
What?
Speaker 2 (05:17):
Why is this so expensive?
Speaker 5 (05:19):
And that's why you go ahead and get the fijidas. Yes,
you know it's the same price.
Speaker 2 (05:23):
Really, I love but these are just so shareable.
Speaker 1 (05:27):
They are well you know, I'll say this, the people
that are behind this vandal a they don't miss I've
never and you know, I have gone to like hire
in Mexican food restaurants because I want to check it out.
The one I haven't been to yet that I've heard
so much about. Is the Mexican down in the Design District.
Have you been to that?
Speaker 3 (05:46):
Nope?
Speaker 2 (05:46):
I want to go check that out.
Speaker 1 (05:49):
But I will definitely go to this because again, these
folks do not miss like every restaurant they're involved in.
Speaker 2 (05:55):
Home run, well absolute home run.
Speaker 3 (05:58):
Get a fahida and give it casadilla, but it is
my Mexican food.
Speaker 2 (06:03):
Do you have an opening date for that place? I don't.
Do you know where it is? Yeah?
Speaker 3 (06:08):
Oh yeah, send you the coordinates.
Speaker 4 (06:12):
I actually do know the date.
Speaker 3 (06:13):
The opening date is October fourteenth, twenty twenty five, and
it's gonna be at sixty eight eighteen Snyder Plaza in Dallas.
Speaker 2 (06:20):
Oh okay, right over there by, SMU.
Speaker 3 (06:23):
Why do you sound like, uh, well whatever, some of
my protein shake got caught in my throat.
Speaker 1 (06:28):
Clearly it's protein. It's the bit and skin show. Nice
one point one. The Eagle coming up next. Let's have
a fun music game. Is this a curse or is
it a tribute? You'll play with us and have fun
next right here on the Eagle
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