@ForkReport - Hour 1

Technique of the Week: Bill Esparza Introduction. Jose Olmedo Panamanian Restuarant.

Episode Transcript

(00:00):
You're listening to The Fork Report withNilsavedra on demand from KFI AM six forty
KFI AM six forty live everywhere onthe iHeartRadio app. Hey everybody, It's
the Fork Report, all Things Food, beverage and beyond. We come together
for three hours every Saturday to celebratefood, the people that make it,
the culture behind it, cooking athome. Sometimes we get into the science,

(00:24):
we get into spirits, whatever isgoing on in the food world.
We take the time to shut downall the heavy news to the best of
our ability and focus on the thingsthat we enjoy and can celebrate, and
food is certainly one of them.So thanks for hanging out. I am
your friendly neighborhood Fork Reporter Neil Savedra. How do you do very Warm,
Warm, Warm Saturday? As weare now officially in summer, so something

(00:52):
a little different. Normally, Istart out the program every single Saturday from
two to two thirty with technique ofthe week, and we focus on some
particular thing that I break down alittle bit more and we take a deep
dive. I've been wanting to dothis for a long time, and today
what I'm doing is I'm giving thereins of the show to a friend.
I'll introduce him in a moment.And he has curated the program the entire

(01:15):
he picked the guests. Today heis co hosting with me the entirety of
the show. So it's gonna bea little different, and I will do
this will be the beginning of aseries that I will do off and on,
you know, when we have timeto put them together. And so
I'm incredibly excited about this and hopethat you'll stick around throughout the entirety of

(01:37):
the program, or as much asyou can. So I want you to
meet BILLI Sparsa. He's been onthe program before. He's a connoisseur of
Latin American cuisine. His journey beganin his grandmother's kitchen. It unfolded on
the road as a professional saxophone player, which is just one of the tiny
little nooks and crannies that make himultra ultra interesting. Today, he stands

(02:00):
as the foremost authority on Latin Americanfood and culture in the US. He's
a celebrated writer, he's a celebratedfood TV personality, a consultant event curator,
and he sought after all the timefrom others way more important than me
for his deep expertise and insight.His accolades include a twenty sixteen James Beard

(02:25):
Award for LA Magazine's Taco City issue. His debut book, which I encourage
you to get. I have itin my bookcase at home, La Mexicano.
It's published by Prospect Park Books.Bill showcases the vibrancy of the people,
the places, and of course allthe recipes that define Los Angeles and

(02:46):
America's as America's premier Mexican food city. I'm also proud to call this man
my friend, and today is thefirst of this series that I'll be doing
every now and again on the ForeReport as I get people that I rest
back in the food culture to cohost with me and curate the whole show.
So, without further ado, misterBill Sparza, how are you,

(03:06):
brother? Hey man? What alead in? Well, I just it's
like normally, you know, wecover we just kind of go over it
lightly. You know that you're awriter, and you know you understand the
culture of the food culture when itcomes to Latin cuisine and beyond. To
be fair, it's been a whilesince I've been on and I thought this
you and I have talked about thisfor well over a year. Yes,

(03:28):
we have, and it's something Iwanted to do. So you are the
inaugural guest, and you picked somewonderful people that are going to be coming
on. Well, we'll talk aboutMiss Kyl coming up. But really to
start this off, you have beenwriting in uh Eater, La, and
you have been for this year andbeyond really looking at an influx right now

(03:54):
of cuisine that is coming to LosAngeles by way of South America, Central
America, Caribbean, Latino. AndI want you to walk us through some
of that, starting with the Dominicantrend that is coming as well. Yeah,

(04:15):
so that was an exciting piece thatwe did. We you know,
we started out by there's been oneDominican chef that's been here for a while,
Ilona Garcia, and she's got Caribbeancuisine. But we found a few
others. Actually, my one ofmy associate editors, Kathy Chaplin, found

(04:35):
this one called Baccano and in thevalley and it's you know, full on
brick and mortar, and she letme know about that, and I looked
and I found a couple others andlike wow, La having four Dominican restaurants,
and then I found out because inthe DMS, people are like,
hey, you left out this,and you left out that that there are
even more, and that's kind ofunprecedented in Los Angeles, you know,

(04:59):
to have cuisine that's very typical inMiami and more typical even in New York.
But here in LA it's it's beenunheard of. It's strange because the
fact that La and you and I'vetalked about this on and off the air
is so spread out. Even forsomeone like you who makes a living whose
job is to know these things,You're constantly learning about smaller places, mom

(05:23):
and pop places, or you know, in your very expertise. And does
that still excite you about La?Yeah, I mean it's really endless.
And I think I've thought about thisover the years, and I thought,
well, what if I ever endedup, you know, having to move
to New York or I've been I'vespent a lot of time in New York,
Miami, Chicago. You know,I'm from the Bay Area, and

(05:46):
I think I can't really do whatI do. I couldn't do what I
do in those other cities, youknow, as amazing as they are.
I feel like I would. Oneof the things I do love is the
endless supply of new places and thatare, like you said, are hidden
in the nooks and crannies and thisvast spread, this urban sprawl, and

(06:08):
so yeah, you can't do thisin New York now, and things tend
to be Yes, you have thethe Burroughs, but things tend to be
pretty centrally located in a lot ofways, and you can kind of find
everything you need in you know,little Italy is going to have basically this.

(06:30):
You know you're going. It's mucheasier, but it's also much easier
to get around because of their publicTransit's much better. But yes, I
agree with that, and that's whatI've always thought. Oh, I can
just get in a train, andI can. But for me, I
remember, you know, the lastfew times I've been there just walking around
for hours, which is it's agreat walking city. Of course, that

(06:51):
I'm not seeing the things that Iam interested in. And when I got
on a train and went forty fiveminutes to Jackson Heights, that when I
was finding what I was looking for. So it's not like La where you
can go literally five minutes in anydirection, and you're in another cultural neighborhood.
You know, you can even withinwhat we call Koreatown, you have

(07:14):
ben Ladashi and Wahakan and Central Americanand you know, all kinds of other
cuisines. And then right above isHollywood, which is Armenian and Thai and
Central American and Wahakan. So justlike it, you could just go five
ten minutes in any direction and you'regoing to be in a new cuisine zone.
And you have to be willing topoke around like you're from the Bay

(07:36):
Area. I joke with people whenI go up there, I said,
you you are good or you're gone. You don't have lousy little places staying
around too much in the Bay Areabecause of the fact that it's expensive,
and either you have people that loveyour food or you go away. So

(07:56):
if you're they generally have really goodfood, because you can't exist unless you
do. Here in La it's hitor miss. Sometimes some places that are
great will go away just because they'rehard to find, or some places that
are bad will stay a little toolong because they're fad or people think they're

(08:18):
better than they are or what haveyou. But you really do have to
poke your head into place and tryit in LA and take the time to
say, you know that place Ipass all the time. I'm going to
go in today, Yeah, andsee what it is. That's what That's
exactly what it is. All Right, we come back. We'll get into
the Dominican trend a little bit.It's interesting to think that the Dominican community,
so says you and one of yourarticles here in Los Angeles, is

(08:41):
rapidly growing with one hundred and threepercent increase in the past ten years.
We'll get into that some of thetrends of the foods that are coming our
way. We'll do some tastings todayand more with my guest, Bill A.
Sparza, not only a and televisionpersonality when it comes to Latin cuisine,

(09:05):
he's a friend. And I thoughtthis is the best way to start
this new series that I'm going todo off and on, and that is
giving the reins of the program tosomebody else's heart and mind. And Bill
is going to sit in with methe whole show. He has curated the
guests today and he'll be walking usthrough this and more. So go know
where you can also find Bill.You can find his book La Mexicano Mexicano

(09:30):
recipes. I'll do bad Spanish allday for you, buddy. My wife
gets mad, she says, yousound like an Italian trying to speak Spanish.
Recipes, people and places can befound at Amazon, and you can
find him on social at Street GourmetLa, Street Gourmet La. This is
KFI. I'm Neil Sevadra KFI AMsix forty Live everywhere on the iHeartRadio app.

(09:54):
Hey everybody, Neil Savader here witha four Report, a very special
one. My co host and curatorof today's four Report. Bill Sparza,
leading authority on Latin American cuisine.He has acclaimed work spans writing, food,
TV and event curation, highlighted bya James Beard Award on his celebrated
book La Mexicano, which you canfind at Amazon. All right, Bill,

(10:16):
Dominican Trends, move us through.We also have some guests that you're
going to introduce us too shortly aswell. Yes, So while we have
these, we have a brick andmortar. We have El Baccano in the
San Fernando Valley. It's it's abeautiful little space. It's it's you know,
cute, and it's got all thesedecorations and photos that evoke the Dominican

(10:39):
Republic, and they are making incrediblefood. They actually came up from up
north, I want to say,Alaska, and they had a restaurant up
there and and they're bringing their familiesrecipes. The other one is Caribbean Cuisine,
which is a food truck by ChefiloncaGarcia. It's spelled with a K.
Yes, it's spelled with a K, and you know they're doing the

(11:03):
dish. I think everyone has totry. I mean, there's all these
all these Central American and Caribbean countrieshave these gisados, so theyre always you
know, boiled gisado, gott anegisada, and they all reflect the flavors.
They're very they're all different. They'reall called the same thing, but
they have very different herbs and seasoningsand the sofritos different. But you have

(11:28):
to try this mangool, which isa mash of plantains and the and they
have a breakfast dish that that's madewith mangoo, fried eggs, fried cheese,
and fried salami. And I justlike like just went to heaven there

(11:50):
for a second. Like all thosethings, I'm like, Wow, Yeah,
it's called the gold base because yougo gold three hits a three hits.
It's like a kind of a baseballreference. Yeah, Dominicans love base
Uh love baseball. And and ofcourse at uh and so the yeah,

(12:11):
the mangool with the threshold bat orthe quatro gold base. They had the
Longanisa. Over at El Bacano.There's a pop up called the Dominicans and
you can order from them through Instagram. And another one called El Coro Cafe,
which is like I have the hangout. But all these places are making
great food, great uh savory pastriesand uh and you know, all kinds

(12:39):
of very just very typical Dominican food. Well this is great when we come
back, where you're gonna introduce usto a chef and we're going to talk
about some of this food and we'regoing to do some tasting as well.
Yeah, let's go to Panama.All right, We'll be moving to Panama
when we return, so go knowwhere. Neil Savadri here with my buddy
Bill A. Sparza. He's myco host and curator of Today's Fork Report,

(13:03):
leading authority on Latin American cuisine.I can't wait to meet some of
the people that he is bringing tothe show in moments, so stick around.
You can find more about him onhis socials at Street Gourmet La.
Street Gourmet La on Instagram, Facebook, TikTok at all, and of course,
his book La Mexicano. You canfind its recipes, people in places

(13:26):
could be purchased at Amazon. Sostick around. You're listening to The Fork
Report with Nil Savedra on demand fromKFI AM six forty k I AM six
forty live everywhere on the iHeartRadio app. Hey, everybody's the Fork Report all
things Food, beverage and beyond.I am your well fed host, Neil
Savedra. HOWE do you do?Special show today? Where I'm handing the

(13:50):
reins over to a buddy of mineas he has curated the show with people
he believes you need to know about. Bill Sparza is his name's to be
my co host? As I said, he's the curator of all the guests
you're going to hear today and heis a leading authority on Latin American cuisine.
You can find out more about himby following on social media. Street

(14:13):
Gourmet La on Instagram, Facebook,TikTok at all, Street Gourmet La Also,
his book La Mahicano Recipes, Peopleand Places can be purchased on Amazon.
So who please Bill take it away? Well, Neil, you know
we were talking about this. LatinAmerica is really coming up and we're seeing
more Central American Caribbean, We're seeingSouth American cuisine. And you know,

(14:35):
last year, just a little overa year ago, I did this incredible
trip. I went to Peru,Argentina, Uruguay and Brazil in four countries
in five days. Holy smoke.So yeah, and it was my first
time in Lima, and so thatwas really an en montevideo. But on

(14:56):
the way back, I had thechoice of having a long layover, so
I decided to do a sixteen hourlayover in Banama because I knew nothing about
this place. And the truth isI always sort of thought of Banama as
being like a Columbia light or oryou know, and when I read about
it, I couldn't really get muchinformation. And so I really went there
with I would say, completely ignorant, And after sixteen hours on the ground

(15:22):
there, I was like, ohmy gosh, this cuisine is amazing.
It's really unique. It's spicier thanany Central American cuisine I had experience.
It's they have hot a he theirpeppers are hot, and like you,
I at this point, I knowvery little, so I'm excited. And
I went through this little food courtin their fish market, and I found

(15:43):
all these stalls and everybody just like, it's actually very complicated. They have
all these rice dishes and all thesespaghetti dishes that are local spaghetti styles and
stews, and everybody just kind ofwas piecing together their meals. I thought
that was so fun. Like theyget this rice dish, they get a
gee, and then they'd add somethis bright red potato salad colored with beets,

(16:06):
and and then everybody was dumping hotsauce on there, made from these
heat peppers that I had seen inthe market. So I was like,
oh my god, this this cuisineis fascinating. It's really unique. It's
more than I think anyone's ever told. Explain a little bit about a guisado
and what that is. It's it'sa stew, but it's you know,
the thing is the Pandomanians they're usingdifferent kulantro, they're using different spices.

(16:30):
They use a chiote oil, whichwe know from Mexican cuisine. As achiote
paste or riccados riccados in Bellisse.But there they make this oil that really
is in a lot of their cuisines. And again their cuisine is being accented
by these hot peppers. So there'sa lot going on. And even you

(16:52):
know, when I was thinking aboutColumbia, they don't have they don't eat
hot food. So it's really aunique place. And of course because of
the canal, over the years,so many people have passed through and immigrant
groups and and so it's got thisimmigrant thing that really is like the United
States, you know, it picksup some of that culture, some of
those spices, some of you know, those flavors as well. Yes,

(17:17):
exactly, and because even Peru,like you said, you will find an
amalgamation of different cuisines there as well. Right, yes, you will definitely
find that. But there's definitely stronger, you know, influences in Perdu that
are very defined where it's just everythingin Panama, but it's also completely Latino.

(17:38):
And then I got back in monthslater, we had our first Panamanian
restaurant in la and not only that, but you know, a fine dining,
a Latin America fifty best restaurant,chef Chef Jrosse Rojas of Simon and
Venice. And wow, that thatname's almost is pretty as you are.

(18:00):
Look at that. He's a bigshot. He's got this place in Panama
called uh funda Loki, which likemeans whatever whatever I have today, whatever
it is, right, that's great. And uh I believe has another restaurant
in Panama as well. Right,hit that button right on top there,

(18:22):
will you there and get up onthat, Mica, get up okay.
And the other one was called onthe after eight years in pandemic. Okay,
So right now you just have uhfund the Loke. Look. And
and then I went, you know, not too long after he opened UH
to Simon, and it's just it'samazing. It's it's really bringing this this

(18:47):
high end Latin American chef power thatwe're having in Los Angeles. You know,
we have Enrich Covetta with his threerestaurants, with Damian Detroit and uh
Atlas, and now with Chef Foisseand a few others. It really it's
like it's very exciting. We've neverhad this. I've always wanted this to
happen, and we've had people comeand go, but now, you know,

(19:08):
we have some solid players here.Yeah, the shift sometimes, I
know we did the pandemic and everythingelse. As much as I hate seeing
places shutter, and I do,sometimes that does offer opportunities or change the
playing field a little bit. Andto see new cuisines. I will tell
you this can be a very coldplace in the studio here, a lot

(19:30):
of gray white and stuff. Andthe warmth of these dishes and both the
food itself and what it's served init's to see that even warm this area
is pretty difficult. But man,that is just stunning looking. Yeah,
I mean I had watcho at thenear the fish market there, which was

(19:52):
a seafood. I think you guysdo a lot of different watchhos, right,
you can do any ork or beefrice. What's chef? Why don't
you tell us what a watch sincewe have you here? So what is
basically like a thicker version of arice sporage. I think the main difference
is that, you know, inChinese sports you usually have like a bass

(20:15):
and then you kind of like buildlayers as you eat it. But like
in the watcho that we do inPanama, which is also a word used
for mix just for us in Panama, we kind of like do everything in
the pot. So if it's likeseafood, you have like three different kind
of seafood and all the spices everything, and usually you might top it up

(20:37):
with some kind of like tomatoes stewor something like that. You know,
hot sauce always, or you mighthave like the salt pigtails with beans,
you know, which is my personalfavorite. And those kind of like the
basics. But from there on it'sanything goes. Are these single pot dishes
are they all done in one pot? Yes, the bass but there's always

(20:59):
some kind of like so frito orgiso or something that you top it off.
That's what truly makes it in myopinion. You know, what is
something that you think an ingredient thatyou think is you know, quintessential of
Panama for sure, and kulantro bothI would say at the same level,
and actually this does it does,and I was liketeristically it does. I

(21:26):
would say those two for sure arethe main main ingredients when it comes to
flavor, when it comes to kindof like a proper ingredient as a base,
I would say rice is for surethe most common thing that you find
in Paramanian households. Okay, whenwe come back, we'll talk a little
bit about what kind of rice thatmight be, you know, the size,

(21:47):
shape, all these different things aswell, and then we're going to
eat some of this fact like that. Yeah, so we'll get into this
because gorgeous. We'll make sure wepost some of these photos up on our
social media at Fork Reporter, atFork Reporter on Instagram to make sure that
you join us there when you geta chance. Go nowhere. Coming up
next, we'll talk more with chefand with my friend BILLI Sparza as he's

(22:11):
curated the entire show today, learningmore and more about Central American, South
American, Caribbean Latino foods that arecoming to Los Angeles, and how blessed
we are to be in this partof the world. So go nowhere.
oKFI Am six forty Live everywhere onthe iHeartRadio app. Hey everybody, Neil

(22:32):
Savadra here with the four Report today. A very special program that we're doing
where I've got a friend of minecurating the entire show and co hosting with
me. This is something I'll dofrom time to time with people I respect
and door in the industry that haveso much knowledge to give and know so
many people, and we'll get tothat moment. I want to remind you

(22:55):
that Tula Sharp comes up with soSaturday. Oh no, I was doing
good and then gave then you shookit off. All right, let's do
it for Kayla, and then Igot shot down. You know, I
work off of positive vibes. See, thank you, Jackie Ray. All

(23:18):
right, so stick around for Tulacoming up after five. Billi spars a
short, very compressed introduction. He'smy co host and curator for Today's FOK
Report. Leading authority on Latin Americancuisine, claimed workspans, writing, food,
TV event curation, and certainly oneof the highlights was the James Beard

(23:41):
Award in twenty sixteen. Has celebratedbook La Maicano, which you can of
course purchase on Amazon, and youcan find him at Street Gourmet La on
the socials, and he had justintroduced us to Chef Jose from Simon in
Venice and take it away, buddy, Well yeah that's for food now,

(24:03):
Yeah, we do. We're thisthis watch show. I'm oh my god,
you know what smell. People shouldbe jealous that we're having this.
I'm jealous sized and this is thethis is a crab. Watch this dish
has pama in it? Right?Holy hell, did you have the hot
No? I gotta I gotta talk. That thing's gonna listen. I'm a

(24:29):
half breed. I don't want totempt fate and have something to latch onto
my uvula and then I can't doanything for the rest of it. That
is comfort, Yes, pure.I could eat that all day. I
could eat that with a cracker,I could eat it with a piece of
bread, I could eat it atortilla. I could eat that a thousand
different ways and be totally happy.That consistency is gorgeous. It just has

(24:52):
this great you know, coming together. It's like you can see all the
ingredients of late. You can pickthem out, the familiarity, that warmth,
brownish red that calls you to andthen you pick it up. That
is That is perfection. That isgenuinely one of the best things I've eaten

(25:14):
on the program. That is reallylovely. You should be proud, chef.
So you got a shot in there. Yes, and crab, And
then you have what's the base ofthis two I mean, it's it's rice,
it's a rice porridge. But what'sthe base of the flavor. Do
you guys call it sofrito or doyou use another word? Yeah, so
this is just basically two components.The rice basis coconut rice that we just

(25:36):
cook down with water, little gingerand garlic. Then the top part is
the crab mixing with a sofrito thathas some bell peppers, some rum from
Panama, tou from a willow whichI really really like, or any other
kind of like sweeter rum. Howdid you bring that? Oh? I
wish I didn't get a memo.But and then there is also a shrimp

(26:02):
biss that contains a chotte in therethat gives the color to it. Yeah,
really complex. And and your sofrio, So how would you say the
sofritto and Panama is different from thesofrito and Puerto Rico or Republico Dominicana.
How is yours different? First ofall, I'm not sure if they do,

(26:22):
but we always do it in theoil. Okay, that's the main,
main, main thing. So that'sa difference, yes, and break
that down. What is that oil? So, a chotta oil is an
oil that's been like a neutral oillike a grape seed or something like that,
that has been infused with the seedsof the anato tree, which is
uh I learned with the other that'show you call the tree. Always got

(26:44):
like at the tree, yeah,bisha oriana, And it's just a it
makes things really really really red,but also gives this particular flavor that you
cannot really compare with anything. It'sjust like unique, you know. So
our Sofrito has that for sure,always culantrou garlic onions and ahidu, which
as there's different here they call it. Also kachuca is a little bit different

(27:08):
than the one that we use there. Those are like the main things from
there, Like everybody does like alittle bit different, but that's kind of
like the main base of like Paramanianstyles of rido. Yeah, and that
that tree, the bixa oriana.It everyone uses it from Mexico all the
way into South America. The Braziliansuse it to to color foods and other

(27:36):
people you guys make the oil withit, and the Mayans in the Yucatan
they make this paste. They useit to make several different pastes where they
make bil and and they use asa marinade. So it's a really important
plant for the people of the Americas. Is I can't over express the magic

(27:59):
in this place. It really is. There is just the flavor and the
textures, and you have some crunchof some of the freshness, the the
fresh vegetables and the light that arein here. But the the way this
all comes together is really magical.Now there's a little sweetness I'm getting There's
there's an extra piece of magic herethat you're missing. I know. But

(28:21):
you know what, I don't haveyour palate, brother, So what what
I'm not going to pretend? Whatis the hot sauce made of? Basically?
Uh, we call it chumbo,but we just call it. It's
in the same family. It's aya. So what were you saying about
upon that? Mike? Will youa chef please? I want you to
get up on that. I wantto hear it so or something that I

(28:45):
have in here? Where's that comingfrom? Chef? The sweetness? Uh?
In the sofrito, like the rumis a little bit sweet and also
like we cook down the vegetables releasea little bit of the sweetness that's a
tiny bit only of a brown sugarkind of like to enhance the natural weakness
of the vegetables. Yeah, lookat you with that palate look at you.
That's because I don't burn it offto try and impress people with my

(29:07):
heat abilities geese. But yeah,that is just really lovely and so hearty.
I could just there is is therea season where you eat this or
in Panama? Or is it likeis always hot so we season? Yeah,
it's in the hot season. Theyis either a hotter dry or a

(29:30):
horder humid. Because I gotta tellyou, I mean it's it's nice here
in Los Angeles as well, ofcourse, but uh man on a you
know, colder day to just sitting. But you know there's some of the
holidays that doesn't understand this dish.When I serve it at a restaurant,
it's like people really loves it,or some of it's like I don't get
the text, or it's like theynever had anything like this right, and

(29:52):
they're so unfamiliar and they kind oflike get scared and they just go like
I don't relate to this, likeand it's and but I still keep it
because I feel it's like one ofthose things that we have the mission like
show Oh it's excellent. It's it'sthe window into your culture. I mean
this dish because it's it is sucha widespread All the seafood places do it.

(30:15):
Uh, the other phone does,the simple phone does have this what's
the crunching here a little bit?Man? Yeah, that just it everything.
This texture, for some reason speaksto me. It just is is
so good. Yeah, and eventhis dish, you know, and even
in this fine dining setting, youreally can't escape what it is. Like.

(30:38):
Other people can plate dishes and makethem, you know, deconstruct but
you can't really do that with thisdish. So this tastes like the ones
I had. It has that sameessence of the ones I had at the
at the in the seafood market areaand at the little simple fundas and street
stands. So it's got that essence. And if you know, if you

(31:00):
can handle a little bit of heat, it even if you just put a
little pinch of the heat jumbo,you get another like a real bright fruit
fruit flavor. Now you're just mockingme, oh am ill. Let's say
you're on me, man. Let'ssay you were born with testicular fortitude and

(31:21):
you can handle heat. No Icould. Yeah, I I like the
heat that it hasn't here I get, But man, I'm afraid of that
it's too welcoming looking. It lookslike it's it's innocuous. No, I
fear that it's yellow. No,I fear that nobody gets beat by the
big guy. They always get beatby the small guy. That Oh look

(31:45):
at that little guy. He's notgonna do anything, and he runs up
and punches you in the eye.All right, So you tell me more.
Are we moving on to something elsewhen we get back, or we
saying goodbye to chef right now?I'd like to I'd like to talk a
little bit more about these peppers withhim and okay and some things I saw
in the market and get to thisother dish. Absolutely say no more.
Tis your show today, sir.My guest who is host co hosting with

(32:08):
me today and of course has curatedthe entirety of the show is Bill a
Sparza, a Latin American cuisine expertwith me and proud to have them on
the show today. So go nowherethis KFI Los Angeles. You've been listening
to the Fork Report. You canalways hear us live on KFI AM six
forty two to five pm on Saturdayand anytime on demand on the iHeartRadio app.