August 25, 2025 • 25 mins
This Episode of Tasting Arcadia with Karen Mac Nair, she talks with Manny Cabrera and Guillermo Torres founder and owner of Cabrera's Mexican Cuisine. Mexican food that is from authentic family recipes and passionate tradition. From their humble beginnings in Arcadia in 1985 to expanding across three vibrant locations in the San Gabriel Valley, the Cabrera family brings the heart and soul of Michoacan cuisine to Southern California.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, John.
It's so great to hear yourvoice starting off one of our
podcasts.
Hello everyone, I am Karen MacNair, the host of Tasting
Arcadia.
I'm also the CEO of the ArcadiaChamber of Commerce.
I get the pleasure of meetingand interviewing all these
wonderful businesses in our area.
So for today, we have one of myfavorites Cabrera's Mexican
(01:10):
Cuisine.
I have Manny and Guillermo withus, and you guys, if you're
watching us on YouTube, there'stons of food in front of us
which I can't wait to dive in,but we're going to get to know
them a little bit better.
So welcome Manny and Guillermo.
Manny Cabrera (01:25):
Thank you.
Thank you for this opportunity.
Yes, my name is Manny Cabreraand I'm the founder of Cabrera's
Mexican Cuisine.
I opened the first restaurantin 1985.
A year later my brotherGuillermo joined me, and two
(01:46):
years after that my cousinEfrain joined us.
Then was when we decided toopen the second location in
Pasadena.
And then, two years later afterthat, we opened Cabrera's
Duarte and we've been kept inthe three restaurants forever
and I'm so fortunate that I'mretired right now.
But my brother Guillermo andcousin Efrain has been taking
(02:06):
care of the business and they'vebeen doing absolutely great job
.
Karen Mac Nair (02:11):
So now, Manny and Guillermo.
Arcadia is the first location,then the original.
Guillermo Torres (02:15):
That's correct .
Karen Mac Nair (02:16):
Was it always there At the location it's at
now.
Guillermo Torres (02:20):
Yes, is it always there, uh-huh.
Not every day, but yes, almostevery day, and that's where you
started it and it's been there.
Manny Cabrera (02:29):
Wow, that's great history.
Yes.
Karen Mac Nair (02:31):
So, Guillermo, why don't you tell us where
we're talking about it?
Like everyone knows, where isthe restaurants located?
Guillermo Torres (02:38):
Okay, so we are Mexican restaurants, Uh-huh.
So we have one in Arcadia it's625 East Light Walk in Arcadia,
California and then we have theone in Pasadena and then the one
in Duarte.
So we are three Mexicanrestaurants.
Yes, restaurants that areunique.
(02:59):
They are very each one fromeach other.
Karen Mac Nair (03:03):
The core of the food is the same, but the
different experience when youget there.
Manny Cabrera (03:08):
Yes.
Guillermo Torres (03:09):
Yes, and I would like to tell a little bit
about our menu.
Karen Mac Nair (03:13):
I don't know if it's yeah, go ahead, tell us a
little bit about your menu.
Guillermo Torres (03:16):
I want to start with appetizers.
We have some chiles ceviche andthen you name it.
Oh, wow, and that's a long list, not a title, and also we have
the traditionals like uh chickenmole, our mole is a special
mole from from michoacan.
And also we have the carnitasand those are from michoacan.
(03:39):
Michoacan is a state of mexico,okay, I mean, it's one of the
most beautiful states of Mexico.
They call Michoacan the soul ofMexico, the soul like el alma
de Mexico, michoacan.
Karen Mac Nair (03:55):
Is that where your family's from?
Guillermo Torres (03:57):
Yes, that's where we all are from yes.
Karen Mac Nair (03:59):
So are they family recipes that you?
Manny Cabrera (04:01):
have.
Some of them are.
Some of them are family recipes, some of them are.
Guillermo Torres (04:04):
Wow, that makes it really good, and that's
a little bit more about ourdishes.
So, we also have a housespecialty, that's our
parrilladas.
That's the one.
One is parrillada norteña,that's just meat.
Another one is parrillada cielo, mar y tierra, and those are
(04:29):
seafood as well.
Ooh, meat and seafood, yeah.
And then molcajetes, fajitas,mm-hmm.
And then also we have soups,salads, mm-hmm.
And, by the way, today webrought out the LA salad, one of
the most popular cabreras, lasalad.
Karen Mac Nair (04:45):
So what's in that salad?
It looks delicious.
There's greens, there's fruits.
Manny Cabrera (04:51):
And fresh fruits.
Karen Mac Nair (04:52):
Is that mango on top?
Yeah, mango strawberries Grapes.
Guillermo Torres (04:58):
Our dressing is a special homemade dressing.
It's passion fruit dressing.
You can add Chicken.
Okay so you can add chicken andalso shrimp, okay so protein.
Karen Mac Nair (05:08):
Can be added chicken, shrimp, whatever you
want.
Wow, that looks delicious.
The next question I have for alot of our favorite restaurants
is happy hour.
Do you have a happy hour?
Manny Cabrera (05:19):
Yes, we do.
Karen Mac Nair (05:20):
Do you offer any special deals or drinks?
Yeah, we have.
Manny Cabrera (05:25):
I have discounts, mostly the margaritas and beers
, yeah.
Karen Mac Nair (05:29):
Which your margaritas are delicious.
Yes, I think we'll.
We have some right here, ooh,and we'll get there.
We'll taste it.
Cameron's so excited.
Guillermo Torres (05:36):
I love it.
Karen Mac Nair (05:39):
And one of the questions I'll talk about later.
But you've been in taste beforeand that has been walked away,
like how great your margaritasare, so I just love that.
Um, tell me how long have youbeen in business now?
Remind me 40 years 40 years now.
Your anniversary is coming up.
Manny Cabrera (05:54):
It's coming up on September 1st.
Karen Mac Nair (05:56):
September 1st.
Okay, everyone out there, canyou believe a business?
Manny Cabrera (05:59):
40 years that's like clapping with the ups and
downs family operated.
Guillermo Torres (06:04):
I'm glad that we, yes everybody, welcome to
come all the month of September.
We're gonna have somethingspecial all the month okay yeah,
we.
Karen Mac Nair (06:16):
I love that it is a month of celebration yes at
all three Cabreras, all threeCabreras a month of celebration
yeah, but the main day will beSeptember 8th.
September 8th, we're having awe.
I'm just including myself, it'slike it's my birthday party.
Yes, we are having a party.
It is September 8th at theArcadia location of Cabrera's.
(06:40):
There's more info coming out.
Check out the social media.
On Instagram, I've already seena post.
Make sure you register.
I know the Chamber of Commerce,arcadia Chamber of Commerce has
information, so sign up to jointhe large celebration.
And I've been around yourfamily enough to know that there
is a party.
Everyone is there, there's abig celebration and everyone's
(07:01):
so happy and joyful.
I mean, it's just always beenso fun.
Okay, I have a silly question.
That it didn't.
It's just off the hand yourbirthday songs.
When it's my birthday, myfriends love to go at lunchtime
and have them play the birthdaysong.
Manny Cabrera (07:16):
Yes.
Karen Mac Nair (07:17):
Where did you come up with finding that song?
Guillermo Torres (07:20):
Wow, do you remember that?
Karen Mac Nair (07:21):
Do you?
Manny Cabrera (07:21):
remember that, manny?
Yes, I do.
Okay, we came out with thatsong.
I had a very fantastic waitressthat we have.
He used to love country music,uh-huh, and I used to have a
jukebox in there and she broughtthat Disc to put it in a
jukebox Because we used toCelebrate that, like probably
(07:43):
Two years after I opened therestaurant.
Karen Mac Nair (07:45):
Thank you for answering that question, because
my friends and I, we feel thisLunch Bunch group Feels like
that is a best birthday song andit brings joy.
Sorry, you're talking aboutyour family being so joyful made
me think of like everyone clapsand a lot of people.
Manny Cabrera (08:00):
They go in there to celebrate that birthday in
there just because the song yesif you haven't been there, sorry
everyone listening unique.
Guillermo Torres (08:07):
Uh-huh, it is unique.
Yes, I think that happens.
Nope, that way, we, we do thebirthdays.
Karen Mac Nair (08:14):
Right.
Okay, let's get back to food.
Sorry, I digressed with theparty.
I got distracted.
Okay.
So favorite dishes that youhave You've talked about many,
but do you feel like there's anyof your favorites Food dishes?
Guillermo Torres (08:27):
The dishes.
Karen Mac Nair (08:27):
Yes.
Guillermo Torres (08:27):
Of course.
Well, I have two, okay, I mean,I have a few, but I have one
for cold weather.
Okay, I love that.
Manny Cabrera (08:35):
That would be the cocido.
It's a soup.
Guillermo Torres (08:38):
It's a beef soup, it's with vegetables and
others.
It's one of my favorite andalso the customer's favorite.
Okay, it's one of the most sold.
And then we have the other oneis fajitas.
John Villa (08:52):
Oh, your fajitas are very good, so good, that's done
with shrimp chicken and beef.
Karen Mac Nair (08:59):
So good.
Guillermo Torres (08:59):
Yeah, yeah.
And the other one for when it'shot like today, we have the
salad.
Oh, that is true.
Yeah, yeah, With the specialdressing.
Karen Mac Nair (09:07):
This is one of my favorite salads right here.
Guillermo Torres (09:09):
Okay, la salad , la salad, yeah, all Right here
Okay, la Salad.
La.
Karen Mac Nair (09:11):
Salad yeah, all right, we have to order that.
Manny Cabrera (09:13):
I have two favorites too.
Yes, ma'am, I'll share realquick.
Well, I like a lot of favorites, but my best favorite I like in
there is the Molcajete Trio, Imean Molcajete Combo and the
Fajitas Trio.
Karen Mac Nair (09:35):
Those are the best dishes and those are most
popular ones.
Everybody enjoys it and lovesit, and after they eat it they
come in and thank me.
I'm so excited to talk aboutbecause I haven't had lunch yet,
so I'm hungry, so my mouth iswatering it's okay, we have
great things to talk about um,do you feel like your customers?
What?
What's the most popular thing?
Your customers order off themenu food wise thewise the food
Okay.
Guillermo Torres (09:53):
So it's kind of a hard question because they
order different items.
Karen Mac Nair (09:57):
It's very different.
Okay, that's good to know.
Manny Cabrera (09:59):
They order soups and they order regular Mexican
food Burritos.
We saw a lot of burritos.
They really love the burritos,yeah, and of course we have
carne asada and, like he said,like we mentioned, mocajete and
fajitas.
Guillermo Torres (10:11):
I think also we have a very popular, it's
cambos.
Manny Cabrera (10:16):
Oh.
Guillermo Torres (10:17):
Like chile relleno taco gelada.
Oh, yes, yeah, we do, you canmake, like I don't know, maybe
20 different cambos.
Karen Mac Nair (10:23):
Right.
Guillermo Torres (10:23):
With two items , three items or one item or
three items, yeah.
Karen Mac Nair (10:27):
Another thing that is unique on Taco Tuesday
you have a special sauce.
Manny Cabrera (10:32):
Oh yes.
Karen Mac Nair (10:32):
It's delicious.
Is it a family?
Manny Cabrera (10:34):
Do you have it right here?
Guillermo Torres (10:36):
I'm so excited you guys, I know you like it.
Karen Mac Nair (10:37):
That's why we brought it and for the tasting
See, is that a family recipe?
Manny Cabrera (10:42):
Yes.
Karen Mac Nair (10:42):
Yes, it is Okay.
And what's the inspiration?
That's Guillermo's creation.
What is it?
What is your, your inspirationfor all the whole menu?
What is it?
Family, is it you, is it yourtaste buds is it?
Do you feel like?
Guillermo Torres (11:04):
it is mostly like okay, can I?
Okay, I think I I write it downsomething.
Okay, yes, read it.
Okay, okay, so the expressionbehind the menu is to we wanted
to bring the authentic flavorfrom Mexico, especially from
Michoacan, from where we are.
Then we want to bring the kindof dishes that remind your home,
like from Mexico, like ourgrandmother used to make it, and
(11:31):
each dish in the menu isprepared with fresh ingredients,
real made, style Mexican food.
That the way our guests canenjoy it and taste it.
Karen Mac Nair (11:47):
Something from Mexico oh, I want to clap.
Guillermo Torres (11:51):
I mean.
Karen Mac Nair (11:52):
That warms my heart because I think that's the
wonderful thing about food.
It takes you back to a location.
It takes you back to your mom,your grandmother, the cooking,
everyone sitting around thetable and eating and talking.
I love that.
What is the best way we couldsupport your business to make
(12:13):
sure you're around for 40 years?
Is there anything we could doto help come?
Manny Cabrera (12:18):
I would think the best way is come in and try our
food, give us your ownsuggestion and we definitely
listen to you and give us yourfeedback and we always try to
improve our menu.
Guillermo Torres (12:32):
Thank you, I love that and also sharing the
experience on social media.
Oh yes, that's smart.
Karen Mac Nair (12:38):
So social media.
Your videos are funny.
You have a great team workingon your videos.
They are entertaining.
They make me laugh.
Also in front of me is catering.
I have to always remind myselfyou do catering also, so when
you have a party it's a greatway to bring these wonderful
flavors not only from yourrestaurant but to a party and
(13:00):
get to have people enjoy it.
Manny Cabrera (13:02):
Yes.
Karen Mac Nair (13:03):
So let's talk about Taste of Arcadia.
Have you been in Taste beforeit's got all the information.
Guillermo Torres (13:09):
So I think many years.
I don't remember how many years, but many, I don't know.
I think more than 10.
Karen Mac Nair (13:16):
Yeah, I'm going to say you're right, guillermo,
because I've been doing this jobfor nine years.
Yeah, and you were doing itwell before me.
Yes, and I know we took a breakin the middle with that little
hiccup of life.
Yes, but I feel like youdefinitely have been in it
Almost is the star.
Manny Cabrera (13:33):
I think yeah.
Karen Mac Nair (13:34):
I would think so too.
So what are you planning tobring this year to Taste of
Arcadia?
Guillermo Torres (13:40):
for food.
Okay, so we are planning tobring the chicken mole.
Karen Mac Nair (13:45):
Okay.
Guillermo Torres (13:45):
This is one of our traditional plates and a
favorite plate from thecustomers.
Yeah, so it will be the chickenmole.
It's homemade mole, we made it.
We make it in the restaurantfrom scratch.
It has like six differentchilies and a lot of spices.
(14:07):
Yes, so it's very tasty.
Okay, I mean, we've beenreceiving a lot of compliments
about the mole tasty okay, a lotof, I mean I have we've been
receiving a lot of complimentsabout the mole, mm-hmm, so we
bring in the chicken mole andalso margaritas so I have to
tell you the chicken mole.
Karen Mac Nair (14:22):
My dad is no longer with us, but it was
always one of his favorites toois the chicken mole yes it just
it warms your heart.
And margaritas are in front ofus.
Is there any particular flavorsyou're bringing?
Guillermo Torres (14:32):
tell, tell us about that.
So we do have the guava, uh-huh, we bring it to Taste of
Arcadia and they love it, uh-huh, so maybe we bring it again.
And also we have the mango,uh-huh.
Strawberry, ooh, and theregular lime margarita, regular
lime margarita.
Oh my goodness, yeah, I wantmore flavors, but this is Okay,
I love that.
Manny Cabrera (14:52):
Yeah some of them .
Karen Mac Nair (14:54):
Which foods do you want me to start tasting
first, Because this is the wholepoint of the show is Karen gets
to taste.
Manny Cabrera (15:00):
Oh yes.
Karen Mac Nair (15:01):
Okay.
Manny Cabrera (15:02):
Yes.
Karen Mac Nair (15:03):
So let's start with.
Guillermo Torres (15:04):
Which one do you want to try?
Do you want the mole?
Do you want to try the carnitasMichoacan we?
Manny Cabrera (15:09):
got the botana.
Karen Mac Nair (15:11):
Okay, let's start with the mole, because
it's going to be at taste, if Imay you want to open it?
Manny Cabrera (15:16):
Yeah, I can open it.
Karen Mac Nair (15:18):
It's okay.
So in front of us, Manny hasalready opened a platter that
looks like it's almost like anappetizer sampler platter.
Manny Cabrera (15:27):
Yes, an appetizer sampler, yeah right.
Karen Mac Nair (15:31):
We need a fork.
Do you have a tortilla?
I could use a tortilla.
Manny Cabrera (15:34):
I have a classic fork.
Oh yeah, tortilla, I could usea tortilla.
Karen Mac Nair (15:37):
Yes, yes, so in the appetizers I see quesadillas
, nachos, flautas.
Is that what those Flautas?
Yeah, and taquitos, andtaquitos.
Guillermo Torres (15:51):
And carnitas Michoacan, ooh.
Karen Mac Nair (15:57):
That's carnitas from Michoacan.
Ooh, that's Caracas fromMichoacan.
So I'm going to lean this up sopeople could see it's the mole.
Guillermo Torres (16:02):
Ooh, with the beans rice cheese, the mole.
We have it at two.
Karen Mac Nair (16:04):
You can order with one in or without one Just
with the chicken breast.
This one is a chicken breast.
Oh, thank you for that.
That made it easier to tear off.
I know you like this.
John Villa (16:13):
You don't like the dark meat I don't know.
Karen Mac Nair (16:15):
Guillermo, you already know my taste buds,
though.
Manny Cabrera (16:19):
Yes, we kind of figure, we have to figure that.
Karen Mac Nair (16:22):
So we have the corn tortilla with the chicken
breast yes.
You guys.
My mouth is watering and themole, Okay, yes, I shouldn't
skip lunch.
Guillermo Torres (16:31):
Okay Rice and beans and cheese, rice and beans
.
That mole flavor is delicious,and that one what with corn or
flour?
Whatever is your flavor yourpreference.
Karen Mac Nair (16:43):
I like corn.
Your mole is so good, though,because it has spices and sweet
yeah.
Guillermo Torres (16:49):
It's like A little bit hot, but not too much
.
Not too much, yeah, because Idon't like hot, but not too much
.
Karen Mac Nair (16:53):
Not too much, Because I don't like it when
it's too much.
Yeah too much.
Guillermo Torres (16:57):
Yeah, it's just good.
That's right, that is very good, but we have the chicken for
the Salad.
Karen Mac Nair (17:02):
Okay, that one I might need to.
May I try a margarita?
Which one do you want to try?
Manny Cabrera (17:11):
Mango, guayaba, strawberry or regular lime.
Karen Mac Nair (17:15):
Let's start with mango.
Guillermo Torres (17:16):
Mango, mango, okay.
Karen Mac Nair (17:18):
So I enjoy this very much.
There's tajin on the rim, whichI think is a great flavor to
have on your margarita.
Manny Cabrera (17:28):
Yes.
Karen Mac Nair (17:29):
And it's mango with cherries and it's also a
dried orange.
Thank you, I couldn't think ofthe word.
I got too excited.
Manny Cabrera (17:38):
So, cheers, let's try the mango margarita.
Yes, enjoy it.
Karen Mac Nair (17:46):
I'm swallowing.
Guillermo Torres (17:47):
Oh, that's delicious yeah yes, so flavorful
yes, thank you very, very good,wow yeah the fruit that we use
is a.
It's a mango pudding.
It's like a fresh that okay.
Karen Mac Nair (18:00):
It tastes like fresh fruit yeah and it's got.
It's not too thin either.
Guillermo Torres (18:06):
It's got a good texture in the margarita
you can order it the way youhave it right now, on the rocks
and also blender if it's blended.
Karen Mac Nair (18:15):
Can you still get the tahini?
Oh yes and then, if you don'tlike tahini, you can still ask
for salt.
Right, it's all by your flavorso good, okay, I do want to try
another one.
Manny Cabrera (18:27):
Okay, okay.
Guillermo Torres (18:32):
Which one?
The guava Sure.
Karen Mac Nair (18:34):
Let's do it.
This one also has the tajin.
Manny Cabrera (18:39):
Yes, rim.
Karen Mac Nair (18:42):
Okay, and this is the guava.
Guillermo Torres (18:43):
Yeah, the guava.
Karen Mac Nair (18:50):
Okay, and this is guava.
Guava, yeah, the guava.
Okay, really good.
There is a difference, though.
Definitely you can taste theguava.
John Villa (18:54):
Yes.
Karen Mac Nair (18:56):
Yeah, that is very good.
Guillermo Torres (18:58):
You have the strawberry.
You see all the tajin, but thisone the lime one is with just
salt.
Karen Mac Nair (19:04):
Let's try the lime one next, then Okay.
Guillermo Torres (19:09):
So what I have to tell everyone?
It's a warm day out when we'rerecording this episode.
Karen Mac Nair (19:11):
The thing is, the tajin go good with fruit, oh
, okay, yeah, I agree with you,and I like tajin on fresh fruit
too.
Okay, so now I'm trying theregular margarita.
We're just going.
Classic here, with the salt rimlimes, wonderfully sliced,
floating in here.
Classic here, with the salt rimlimes, wonderfully sliced,
floating in here.
Hold on, let me move my handfor the camera so it could be
(19:31):
seen.
Um, lime, and this smells likehappiness.
It smells like a good margarita, really good, wow, and I feel
like a daytime event for taste.
You're really going to want tostop by the Cabrera's booth.
Absolutely, wow, this is sogood.
(19:52):
So now let's talk about onemore plate.
Which plate is this?
What food is?
Guillermo Torres (19:58):
that.
Karen Mac Nair (19:58):
Carnitas.
Manny Cabrera (19:59):
Michoacan.
Guillermo Torres (20:01):
Okay, Okay so.
Karen Mac Nair (20:03):
What is that?
Guillermo Torres (20:04):
Carnitas Michoacan is a recipe for
Michoacan Okay.
Manny Cabrera (20:08):
It's a recipe for bread.
So that is yeah, but it's pork,fried very slowly until it gets
tender, and you know, until itgets.
Karen Mac Nair (20:20):
So I see the green onions in it, right.
Just for the garnish yeah, forthe garnish Okay, and then the
pepper.
Manny Cabrera (20:27):
A lot of people like peppers with the Mexican
food that looks delicious.
Karen Mac Nair (20:31):
I'm not gonna have it.
I'm gonna add a little beanswith this one.
Guillermo Torres (20:42):
Yes for this.
There is a place in Michoacancalled Zawayo Zawayo.
There's a big street full ofpeople selling carnitas.
Really, yes, it's very famousfor the carnitas.
Right Zawayo, I think one ofthe people that have the stand
(21:06):
there.
They come up on Netflix.
Really Taco or something.
Yeah, my goodness, there's twotacos.
They call the Netflix series orsomething like that.
Karen Mac Nair (21:15):
This is delicious.
The carnitas are so tender.
Thank you.
You guys did a great job, thankyou.
I'm going to check another box.
You did a great job there.
Guillermo Torres (21:23):
Yeah, so good.
It took like four to five hoursto cook the carnitas.
Yeah, really Under low heat.
Yeah, you have to put it in themorning.
What time do you?
Karen Mac Nair (21:33):
start cooking.
What time do you put it on?
In the morning.
Manny Cabrera (21:37):
Seven.
The food starts at seven.
The prep comes at seven o'clock, Sometimes at six seven.
Guillermo Torres (21:41):
It all depends how.
Yeah, if we have catering withour house or depends on yeah, we
open.
Manny Cabrera (21:47):
We open 11 by 11 o'clock.
They're pretty much ready, yeahso you open 11?
Karen Mac Nair (21:50):
how late or how long do you stay open till?
9 o'clock till 9, 11 and thenand then the week is till 10
till 10.
Okay, yeah, well, this isdelicious.
Manny Cabrera (22:00):
I'm excited to finish eating it but since we're
, since we're just doingtastings, we got some more is
there anything else before wewrap up the podcast that you
wanted to share, anything elseabout?
We'd like to share with thisalso this okay, this fresh salad
a lot of people like you knowno meat stuff we'd like to try
(22:20):
the homemade dressing.
Guillermo Torres (22:22):
Yes, I would for that right now.
It's not.
It's not normal that we makethe restaurant make the dressing
.
Manny Cabrera (22:30):
That's true.
Yeah, we usually mix it.
When we sell it it's alreadymixed the dressing and the salad
.
Karen Mac Nair (22:34):
So can you remind me recap what's in the
dressing?
Guillermo Torres (22:38):
What is it?
Okay, it's a passion fruitdressing.
Karen Mac Nair (22:41):
Oh, passion fruit Okay, I'm pouring it.
On Again, let me move my hands.
Olive oil Okay, I'm pouring iton.
Again, let me move my hands.
Olive oil, okay, olive oil,passion fruit.
Guillermo Torres (22:51):
Yeah, and something else, but I cannot say
that.
Karen Mac Nair (22:58):
We'll just leave that, as that's a secret sauce.
Yeah, yeah, secret, we don'twant to give it all away.
Secret spices Again.
I'm still eating with myfingers, but I feel like it's
appropriate.
John Villa (23:07):
Yeah, yes.
Karen Mac Nair (23:08):
Okay, oh, and it has.
Are those walnuts?
Manny Cabrera (23:12):
Yes, it has caramelized walnuts.
Walnuts yes.
Karen Mac Nair (23:21):
Sorry, I'm talking with my mouth full.
Manny Cabrera (23:22):
It's okay.
It's okay, great, enjoy it.
Karen Mac Nair (23:25):
Grapes, big grapes.
Manny Cabrera (23:27):
Yes.
Karen Mac Nair (23:27):
Walnuts mouthful okay, it's okay, great enjoy it
grapes big grapes yes.
Manny Cabrera (23:30):
Walnuts, yeah, mango strawberries and mangoes
and strawberries and grapes,yeah you're right, that dressing
is delicious.
Guillermo Torres (23:38):
Yeah, yes and also the walnuts.
Manny Cabrera (23:40):
You see the walnuts with the walnuts with a
little cheese on top too lightly, there's a little, and then
they too lightly.
Karen Mac Nair (23:46):
There's a little , and then they also brought
chicken breast, so you could putthe chicken breast on it.
Manny Cabrera (23:51):
We also serve it.
That could be with a carneasada or chicken asada Okay, yes
, or shrimp.
Guillermo Torres (23:57):
Or shrimp, or you like salmon.
Manny Cabrera (23:59):
You can have salmon, oh yeah we also serve it
with salmon on top or asadawith chicken breast.
Karen Mac Nair (24:08):
Your salmon on top, or or it's asada.
Manny Cabrera (24:09):
Your salmon plate is delicious too.
You do, guys, you.
The recipe for the salmon isvery good, very, very good.
I'm always impressed yes wow.
Karen Mac Nair (24:15):
So go to cabrera's today and order your
salad and your margarita and Ipromise, I think you will feel
great.
Your, your um, your taste budswill be delighted you will go
with with a smile With a smile.
Yes, so much.
Well, manny Guillermo, thankyou so much for being on the
podcast with us andcongratulations on a wonderful
(24:36):
40 years.
We're so proud that you are notonly in Arcadia, but you're
part of the San Gabriel Valley,and everyone is just so proud to
have you as part of ourcommunity.
So thank you so much.
Manny Cabrera (24:46):
Thank you for being here and we're very glad
you invited us to share some ofour recipes and some of our
plates.
Thank you very much.
Guillermo Torres (24:54):
Thank you both so much.
Everybody welcome to come andtry our dishes, our drinks and
our service as well.
And then, yeah, and we wouldlike I mean everybody would with
a smile on their face.
Karen Mac Nair (25:08):
You have a wonderful staff, so come in,
smiling, definitely.
Well, thank you all so much.
John, I wish you could be here,because there's wonderful food
that you could be tasting withus, but sorry, you can't, so
make sure you just wind up andget us out of here, john.
John Villa (25:23):
Thank you, Karen, for another great episode and
get us out of here, john.
Thank you, karen, for anothergreat episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, John.
It's so great to hear yourvoice starting off one of our
podcasts.
Hello everyone, I am Karen MacNair, the host of Tasting
Arcadia.
I'm also the CEO of the ArcadiaChamber of Commerce.
I get the pleasure of meetingand interviewing all these
wonderful businesses in our area.
So for today, we have one of myfavorites Cabrera's Mexican
(01:10):
Cuisine.
I have Manny and Guillermo withus, and you guys, if you're
watching us on YouTube, there'stons of food in front of us
which I can't wait to dive in,but we're going to get to know
them a little bit better.
So welcome Manny and Guillermo.
Manny Cabrera (01:25):
Thank you.
Thank you for this opportunity.
Yes, my name is Manny Cabreraand I'm the founder of Cabrera's
Mexican Cuisine.
I opened the first restaurantin 1985.
A year later my brotherGuillermo joined me, and two
(01:46):
years after that my cousinEfrain joined us.
Then was when we decided toopen the second location in
Pasadena.
And then, two years later afterthat, we opened Cabrera's
Duarte and we've been kept inthe three restaurants forever
and I'm so fortunate that I'mretired right now.
But my brother Guillermo andcousin Efrain has been taking
(02:06):
care of the business and they'vebeen doing absolutely great job
.
Karen Mac Nair (02:11):
So now, Manny and Guillermo.
Arcadia is the first location,then the original.
Guillermo Torres (02:15):
That's correct .
Karen Mac Nair (02:16):
Was it always there At the location it's at
now.
Guillermo Torres (02:20):
Yes, is it always there, uh-huh.
Not every day, but yes, almostevery day, and that's where you
started it and it's been there.
Manny Cabrera (02:29):
Wow, that's great history.
Yes.
Karen Mac Nair (02:31):
So, Guillermo, why don't you tell us where
we're talking about it?
Like everyone knows, where isthe restaurants located?
Guillermo Torres (02:38):
Okay, so we are Mexican restaurants, Uh-huh.
So we have one in Arcadia it's625 East Light Walk in Arcadia,
California and then we have theone in Pasadena and then the one
in Duarte.
So we are three Mexicanrestaurants.
Yes, restaurants that areunique.
(02:59):
They are very each one fromeach other.
Karen Mac Nair (03:03):
The core of the food is the same, but the
different experience when youget there.
Manny Cabrera (03:08):
Yes.
Guillermo Torres (03:09):
Yes, and I would like to tell a little bit
about our menu.
Karen Mac Nair (03:13):
I don't know if it's yeah, go ahead, tell us a
little bit about your menu.
Guillermo Torres (03:16):
I want to start with appetizers.
We have some chiles ceviche andthen you name it.
Oh, wow, and that's a long list, not a title, and also we have
the traditionals like uh chickenmole, our mole is a special
mole from from michoacan.
And also we have the carnitasand those are from michoacan.
(03:39):
Michoacan is a state of mexico,okay, I mean, it's one of the
most beautiful states of Mexico.
They call Michoacan the soul ofMexico, the soul like el alma
de Mexico, michoacan.
Karen Mac Nair (03:55):
Is that where your family's from?
Guillermo Torres (03:57):
Yes, that's where we all are from yes.
Karen Mac Nair (03:59):
So are they family recipes that you?
Manny Cabrera (04:01):
have.
Some of them are.
Some of them are family recipes, some of them are.
Guillermo Torres (04:04):
Wow, that makes it really good, and that's
a little bit more about ourdishes.
So, we also have a housespecialty, that's our
parrilladas.
That's the one.
One is parrillada norteña,that's just meat.
Another one is parrillada cielo, mar y tierra, and those are
(04:29):
seafood as well.
Ooh, meat and seafood, yeah.
And then molcajetes, fajitas,mm-hmm.
And then also we have soups,salads, mm-hmm.
And, by the way, today webrought out the LA salad, one of
the most popular cabreras, lasalad.
Karen Mac Nair (04:45):
So what's in that salad?
It looks delicious.
There's greens, there's fruits.
Manny Cabrera (04:51):
And fresh fruits.
Karen Mac Nair (04:52):
Is that mango on top?
Yeah, mango strawberries Grapes.
Guillermo Torres (04:58):
Our dressing is a special homemade dressing.
It's passion fruit dressing.
You can add Chicken.
Okay so you can add chicken andalso shrimp, okay so protein.
Karen Mac Nair (05:08):
Can be added chicken, shrimp, whatever you
want.
Wow, that looks delicious.
The next question I have for alot of our favorite restaurants
is happy hour.
Do you have a happy hour?
Manny Cabrera (05:19):
Yes, we do.
Karen Mac Nair (05:20):
Do you offer any special deals or drinks?
Yeah, we have.
Manny Cabrera (05:25):
I have discounts, mostly the margaritas and beers
, yeah.
Karen Mac Nair (05:29):
Which your margaritas are delicious.
Yes, I think we'll.
We have some right here, ooh,and we'll get there.
We'll taste it.
Cameron's so excited.
Guillermo Torres (05:36):
I love it.
Karen Mac Nair (05:39):
And one of the questions I'll talk about later.
But you've been in taste beforeand that has been walked away,
like how great your margaritasare, so I just love that.
Um, tell me how long have youbeen in business now?
Remind me 40 years 40 years now.
Your anniversary is coming up.
Manny Cabrera (05:54):
It's coming up on September 1st.
Karen Mac Nair (05:56):
September 1st.
Okay, everyone out there, canyou believe a business?
Manny Cabrera (05:59):
40 years that's like clapping with the ups and
downs family operated.
Guillermo Torres (06:04):
I'm glad that we, yes everybody, welcome to
come all the month of September.
We're gonna have somethingspecial all the month okay yeah,
we.
Karen Mac Nair (06:16):
I love that it is a month of celebration yes at
all three Cabreras, all threeCabreras a month of celebration
yeah, but the main day will beSeptember 8th.
September 8th, we're having awe.
I'm just including myself, it'slike it's my birthday party.
Yes, we are having a party.
It is September 8th at theArcadia location of Cabrera's.
(06:40):
There's more info coming out.
Check out the social media.
On Instagram, I've already seena post.
Make sure you register.
I know the Chamber of Commerce,arcadia Chamber of Commerce has
information, so sign up to jointhe large celebration.
And I've been around yourfamily enough to know that there
is a party.
Everyone is there, there's abig celebration and everyone's
(07:01):
so happy and joyful.
I mean, it's just always beenso fun.
Okay, I have a silly question.
That it didn't.
It's just off the hand yourbirthday songs.
When it's my birthday, myfriends love to go at lunchtime
and have them play the birthdaysong.
Manny Cabrera (07:16):
Yes.
Karen Mac Nair (07:17):
Where did you come up with finding that song?
Guillermo Torres (07:20):
Wow, do you remember that?
Karen Mac Nair (07:21):
Do you?
Manny Cabrera (07:21):
remember that, manny?
Yes, I do.
Okay, we came out with thatsong.
I had a very fantastic waitressthat we have.
He used to love country music,uh-huh, and I used to have a
jukebox in there and she broughtthat Disc to put it in a
jukebox Because we used toCelebrate that, like probably
(07:43):
Two years after I opened therestaurant.
Karen Mac Nair (07:45):
Thank you for answering that question, because
my friends and I, we feel thisLunch Bunch group Feels like
that is a best birthday song andit brings joy.
Sorry, you're talking aboutyour family being so joyful made
me think of like everyone clapsand a lot of people.
Manny Cabrera (08:00):
They go in there to celebrate that birthday in
there just because the song yesif you haven't been there, sorry
everyone listening unique.
Guillermo Torres (08:07):
Uh-huh, it is unique.
Yes, I think that happens.
Nope, that way, we, we do thebirthdays.
Karen Mac Nair (08:14):
Right.
Okay, let's get back to food.
Sorry, I digressed with theparty.
I got distracted.
Okay.
So favorite dishes that youhave You've talked about many,
but do you feel like there's anyof your favorites Food dishes?
Guillermo Torres (08:27):
The dishes.
Karen Mac Nair (08:27):
Yes.
Guillermo Torres (08:27):
Of course.
Well, I have two, okay, I mean,I have a few, but I have one
for cold weather.
Okay, I love that.
Manny Cabrera (08:35):
That would be the cocido.
It's a soup.
Guillermo Torres (08:38):
It's a beef soup, it's with vegetables and
others.
It's one of my favorite andalso the customer's favorite.
Okay, it's one of the most sold.
And then we have the other oneis fajitas.
John Villa (08:52):
Oh, your fajitas are very good, so good, that's done
with shrimp chicken and beef.
Karen Mac Nair (08:59):
So good.
Guillermo Torres (08:59):
Yeah, yeah.
And the other one for when it'shot like today, we have the
salad.
Oh, that is true.
Yeah, yeah, With the specialdressing.
Karen Mac Nair (09:07):
This is one of my favorite salads right here.
Guillermo Torres (09:09):
Okay, la salad , la salad, yeah, all Right here
Okay, la Salad.
La.
Karen Mac Nair (09:11):
Salad yeah, all right, we have to order that.
Manny Cabrera (09:13):
I have two favorites too.
Yes, ma'am, I'll share realquick.
Well, I like a lot of favorites, but my best favorite I like in
there is the Molcajete Trio, Imean Molcajete Combo and the
Fajitas Trio.
Karen Mac Nair (09:35):
Those are the best dishes and those are most
popular ones.
Everybody enjoys it and lovesit, and after they eat it they
come in and thank me.
I'm so excited to talk aboutbecause I haven't had lunch yet,
so I'm hungry, so my mouth iswatering it's okay, we have
great things to talk about um,do you feel like your customers?
What?
What's the most popular thing?
Your customers order off themenu food wise thewise the food
Okay.
Guillermo Torres (09:53):
So it's kind of a hard question because they
order different items.
Karen Mac Nair (09:57):
It's very different.
Okay, that's good to know.
Manny Cabrera (09:59):
They order soups and they order regular Mexican
food Burritos.
We saw a lot of burritos.
They really love the burritos,yeah, and of course we have
carne asada and, like he said,like we mentioned, mocajete and
fajitas.
Guillermo Torres (10:11):
I think also we have a very popular, it's
cambos.
Manny Cabrera (10:16):
Oh.
Guillermo Torres (10:17):
Like chile relleno taco gelada.
Oh, yes, yeah, we do, you canmake, like I don't know, maybe
20 different cambos.
Karen Mac Nair (10:23):
Right.
Guillermo Torres (10:23):
With two items , three items or one item or
three items, yeah.
Karen Mac Nair (10:27):
Another thing that is unique on Taco Tuesday
you have a special sauce.
Manny Cabrera (10:32):
Oh yes.
Karen Mac Nair (10:32):
It's delicious.
Is it a family?
Manny Cabrera (10:34):
Do you have it right here?
Guillermo Torres (10:36):
I'm so excited you guys, I know you like it.
Karen Mac Nair (10:37):
That's why we brought it and for the tasting
See, is that a family recipe?
Manny Cabrera (10:42):
Yes.
Karen Mac Nair (10:42):
Yes, it is Okay.
And what's the inspiration?
That's Guillermo's creation.
What is it?
What is your, your inspirationfor all the whole menu?
What is it?
Family, is it you, is it yourtaste buds is it?
Do you feel like?
Guillermo Torres (11:04):
it is mostly like okay, can I?
Okay, I think I I write it downsomething.
Okay, yes, read it.
Okay, okay, so the expressionbehind the menu is to we wanted
to bring the authentic flavorfrom Mexico, especially from
Michoacan, from where we are.
Then we want to bring the kindof dishes that remind your home,
like from Mexico, like ourgrandmother used to make it, and
(11:31):
each dish in the menu isprepared with fresh ingredients,
real made, style Mexican food.
That the way our guests canenjoy it and taste it.
Karen Mac Nair (11:47):
Something from Mexico oh, I want to clap.
Guillermo Torres (11:51):
I mean.
Karen Mac Nair (11:52):
That warms my heart because I think that's the
wonderful thing about food.
It takes you back to a location.
It takes you back to your mom,your grandmother, the cooking,
everyone sitting around thetable and eating and talking.
I love that.
What is the best way we couldsupport your business to make
(12:13):
sure you're around for 40 years?
Is there anything we could doto help come?
Manny Cabrera (12:18):
I would think the best way is come in and try our
food, give us your ownsuggestion and we definitely
listen to you and give us yourfeedback and we always try to
improve our menu.
Guillermo Torres (12:32):
Thank you, I love that and also sharing the
experience on social media.
Oh yes, that's smart.
Karen Mac Nair (12:38):
So social media.
Your videos are funny.
You have a great team workingon your videos.
They are entertaining.
They make me laugh.
Also in front of me is catering.
I have to always remind myselfyou do catering also, so when
you have a party it's a greatway to bring these wonderful
flavors not only from yourrestaurant but to a party and
(13:00):
get to have people enjoy it.
Manny Cabrera (13:02):
Yes.
Karen Mac Nair (13:03):
So let's talk about Taste of Arcadia.
Have you been in Taste beforeit's got all the information.
Guillermo Torres (13:09):
So I think many years.
I don't remember how many years, but many, I don't know.
I think more than 10.
Karen Mac Nair (13:16):
Yeah, I'm going to say you're right, guillermo,
because I've been doing this jobfor nine years.
Yeah, and you were doing itwell before me.
Yes, and I know we took a breakin the middle with that little
hiccup of life.
Yes, but I feel like youdefinitely have been in it
Almost is the star.
Manny Cabrera (13:33):
I think yeah.
Karen Mac Nair (13:34):
I would think so too.
So what are you planning tobring this year to Taste of
Arcadia?
Guillermo Torres (13:40):
for food.
Okay, so we are planning tobring the chicken mole.
Karen Mac Nair (13:45):
Okay.
Guillermo Torres (13:45):
This is one of our traditional plates and a
favorite plate from thecustomers.
Yeah, so it will be the chickenmole.
It's homemade mole, we made it.
We make it in the restaurantfrom scratch.
It has like six differentchilies and a lot of spices.
(14:07):
Yes, so it's very tasty.
Okay, I mean, we've beenreceiving a lot of compliments
about the mole tasty okay, a lotof, I mean I have we've been
receiving a lot of complimentsabout the mole, mm-hmm, so we
bring in the chicken mole andalso margaritas so I have to
tell you the chicken mole.
Karen Mac Nair (14:22):
My dad is no longer with us, but it was
always one of his favorites toois the chicken mole yes it just
it warms your heart.
And margaritas are in front ofus.
Is there any particular flavorsyou're bringing?
Guillermo Torres (14:32):
tell, tell us about that.
So we do have the guava, uh-huh, we bring it to Taste of
Arcadia and they love it, uh-huh, so maybe we bring it again.
And also we have the mango,uh-huh.
Strawberry, ooh, and theregular lime margarita, regular
lime margarita.
Oh my goodness, yeah, I wantmore flavors, but this is Okay,
I love that.
Manny Cabrera (14:52):
Yeah some of them .
Karen Mac Nair (14:54):
Which foods do you want me to start tasting
first, Because this is the wholepoint of the show is Karen gets
to taste.
Manny Cabrera (15:00):
Oh yes.
Karen Mac Nair (15:01):
Okay.
Manny Cabrera (15:02):
Yes.
Karen Mac Nair (15:03):
So let's start with.
Guillermo Torres (15:04):
Which one do you want to try?
Do you want the mole?
Do you want to try the carnitasMichoacan we?
Manny Cabrera (15:09):
got the botana.
Karen Mac Nair (15:11):
Okay, let's start with the mole, because
it's going to be at taste, if Imay you want to open it?
Manny Cabrera (15:16):
Yeah, I can open it.
Karen Mac Nair (15:18):
It's okay.
So in front of us, Manny hasalready opened a platter that
looks like it's almost like anappetizer sampler platter.
Manny Cabrera (15:27):
Yes, an appetizer sampler, yeah right.
Karen Mac Nair (15:31):
We need a fork.
Do you have a tortilla?
I could use a tortilla.
Manny Cabrera (15:34):
I have a classic fork.
Oh yeah, tortilla, I could usea tortilla.
Karen Mac Nair (15:37):
Yes, yes, so in the appetizers I see quesadillas
, nachos, flautas.
Is that what those Flautas?
Yeah, and taquitos, andtaquitos.
Guillermo Torres (15:51):
And carnitas Michoacan, ooh.
Karen Mac Nair (15:57):
That's carnitas from Michoacan.
Ooh, that's Caracas fromMichoacan.
So I'm going to lean this up sopeople could see it's the mole.
Guillermo Torres (16:02):
Ooh, with the beans rice cheese, the mole.
We have it at two.
Karen Mac Nair (16:04):
You can order with one in or without one Just
with the chicken breast.
This one is a chicken breast.
Oh, thank you for that.
That made it easier to tear off.
I know you like this.
John Villa (16:13):
You don't like the dark meat I don't know.
Karen Mac Nair (16:15):
Guillermo, you already know my taste buds,
though.
Manny Cabrera (16:19):
Yes, we kind of figure, we have to figure that.
Karen Mac Nair (16:22):
So we have the corn tortilla with the chicken
breast yes.
You guys.
My mouth is watering and themole, Okay, yes, I shouldn't
skip lunch.
Guillermo Torres (16:31):
Okay Rice and beans and cheese, rice and beans
.
That mole flavor is delicious,and that one what with corn or
flour?
Whatever is your flavor yourpreference.
Karen Mac Nair (16:43):
I like corn.
Your mole is so good, though,because it has spices and sweet
yeah.
Guillermo Torres (16:49):
It's like A little bit hot, but not too much
.
Not too much, yeah, because Idon't like hot, but not too much
.
Karen Mac Nair (16:53):
Not too much, Because I don't like it when
it's too much.
Yeah too much.
Guillermo Torres (16:57):
Yeah, it's just good.
That's right, that is very good, but we have the chicken for
the Salad.
Karen Mac Nair (17:02):
Okay, that one I might need to.
May I try a margarita?
Which one do you want to try?
Manny Cabrera (17:11):
Mango, guayaba, strawberry or regular lime.
Karen Mac Nair (17:15):
Let's start with mango.
Guillermo Torres (17:16):
Mango, mango, okay.
Karen Mac Nair (17:18):
So I enjoy this very much.
There's tajin on the rim, whichI think is a great flavor to
have on your margarita.
Manny Cabrera (17:28):
Yes.
Karen Mac Nair (17:29):
And it's mango with cherries and it's also a
dried orange.
Thank you, I couldn't think ofthe word.
I got too excited.
Manny Cabrera (17:38):
So, cheers, let's try the mango margarita.
Yes, enjoy it.
Karen Mac Nair (17:46):
I'm swallowing.
Guillermo Torres (17:47):
Oh, that's delicious yeah yes, so flavorful
yes, thank you very, very good,wow yeah the fruit that we use
is a.
It's a mango pudding.
It's like a fresh that okay.
Karen Mac Nair (18:00):
It tastes like fresh fruit yeah and it's got.
It's not too thin either.
Guillermo Torres (18:06):
It's got a good texture in the margarita
you can order it the way youhave it right now, on the rocks
and also blender if it's blended.
Karen Mac Nair (18:15):
Can you still get the tahini?
Oh yes and then, if you don'tlike tahini, you can still ask
for salt.
Right, it's all by your flavorso good, okay, I do want to try
another one.
Manny Cabrera (18:27):
Okay, okay.
Guillermo Torres (18:32):
Which one?
The guava Sure.
Karen Mac Nair (18:34):
Let's do it.
This one also has the tajin.
Manny Cabrera (18:39):
Yes, rim.
Karen Mac Nair (18:42):
Okay, and this is the guava.
Guillermo Torres (18:43):
Yeah, the guava.
Karen Mac Nair (18:50):
Okay, and this is guava.
Guava, yeah, the guava.
Okay, really good.
There is a difference, though.
Definitely you can taste theguava.
John Villa (18:54):
Yes.
Karen Mac Nair (18:56):
Yeah, that is very good.
Guillermo Torres (18:58):
You have the strawberry.
You see all the tajin, but thisone the lime one is with just
salt.
Karen Mac Nair (19:04):
Let's try the lime one next, then Okay.
Guillermo Torres (19:09):
So what I have to tell everyone?
It's a warm day out when we'rerecording this episode.
Karen Mac Nair (19:11):
The thing is, the tajin go good with fruit, oh
, okay, yeah, I agree with you,and I like tajin on fresh fruit
too.
Okay, so now I'm trying theregular margarita.
We're just going.
Classic here, with the salt rimlimes, wonderfully sliced,
floating in here.
Classic here, with the salt rimlimes, wonderfully sliced,
floating in here.
Hold on, let me move my handfor the camera so it could be
(19:31):
seen.
Um, lime, and this smells likehappiness.
It smells like a good margarita, really good, wow, and I feel
like a daytime event for taste.
You're really going to want tostop by the Cabrera's booth.
Absolutely, wow, this is sogood.
(19:52):
So now let's talk about onemore plate.
Which plate is this?
What food is?
Guillermo Torres (19:58):
that.
Karen Mac Nair (19:58):
Carnitas.
Manny Cabrera (19:59):
Michoacan.
Guillermo Torres (20:01):
Okay, Okay so.
Karen Mac Nair (20:03):
What is that?
Guillermo Torres (20:04):
Carnitas Michoacan is a recipe for
Michoacan Okay.
Manny Cabrera (20:08):
It's a recipe for bread.
So that is yeah, but it's pork,fried very slowly until it gets
tender, and you know, until itgets.
Karen Mac Nair (20:20):
So I see the green onions in it, right.
Just for the garnish yeah, forthe garnish Okay, and then the
pepper.
Manny Cabrera (20:27):
A lot of people like peppers with the Mexican
food that looks delicious.
Karen Mac Nair (20:31):
I'm not gonna have it.
I'm gonna add a little beanswith this one.
Guillermo Torres (20:42):
Yes for this.
There is a place in Michoacancalled Zawayo Zawayo.
There's a big street full ofpeople selling carnitas.
Really, yes, it's very famousfor the carnitas.
Right Zawayo, I think one ofthe people that have the stand
(21:06):
there.
They come up on Netflix.
Really Taco or something.
Yeah, my goodness, there's twotacos.
They call the Netflix series orsomething like that.
Karen Mac Nair (21:15):
This is delicious.
The carnitas are so tender.
Thank you.
You guys did a great job, thankyou.
I'm going to check another box.
You did a great job there.
Guillermo Torres (21:23):
Yeah, so good.
It took like four to five hoursto cook the carnitas.
Yeah, really Under low heat.
Yeah, you have to put it in themorning.
What time do you?
Karen Mac Nair (21:33):
start cooking.
What time do you put it on?
In the morning.
Manny Cabrera (21:37):
Seven.
The food starts at seven.
The prep comes at seven o'clock, Sometimes at six seven.
Guillermo Torres (21:41):
It all depends how.
Yeah, if we have catering withour house or depends on yeah, we
open.
Manny Cabrera (21:47):
We open 11 by 11 o'clock.
They're pretty much ready, yeahso you open 11?
Karen Mac Nair (21:50):
how late or how long do you stay open till?
9 o'clock till 9, 11 and thenand then the week is till 10
till 10.
Okay, yeah, well, this isdelicious.
Manny Cabrera (22:00):
I'm excited to finish eating it but since we're
, since we're just doingtastings, we got some more is
there anything else before wewrap up the podcast that you
wanted to share, anything elseabout?
We'd like to share with thisalso this okay, this fresh salad
a lot of people like you knowno meat stuff we'd like to try
(22:20):
the homemade dressing.
Guillermo Torres (22:22):
Yes, I would for that right now.
It's not.
It's not normal that we makethe restaurant make the dressing
.
Manny Cabrera (22:30):
That's true.
Yeah, we usually mix it.
When we sell it it's alreadymixed the dressing and the salad
.
Karen Mac Nair (22:34):
So can you remind me recap what's in the
dressing?
Guillermo Torres (22:38):
What is it?
Okay, it's a passion fruitdressing.
Karen Mac Nair (22:41):
Oh, passion fruit Okay, I'm pouring it.
On Again, let me move my hands.
Olive oil Okay, I'm pouring iton.
Again, let me move my hands.
Olive oil, okay, olive oil,passion fruit.
Guillermo Torres (22:51):
Yeah, and something else, but I cannot say
that.
Karen Mac Nair (22:58):
We'll just leave that, as that's a secret sauce.
Yeah, yeah, secret, we don'twant to give it all away.
Secret spices Again.
I'm still eating with myfingers, but I feel like it's
appropriate.
John Villa (23:07):
Yeah, yes.
Karen Mac Nair (23:08):
Okay, oh, and it has.
Are those walnuts?
Manny Cabrera (23:12):
Yes, it has caramelized walnuts.
Walnuts yes.
Karen Mac Nair (23:21):
Sorry, I'm talking with my mouth full.
Manny Cabrera (23:22):
It's okay.
It's okay, great, enjoy it.
Karen Mac Nair (23:25):
Grapes, big grapes.
Manny Cabrera (23:27):
Yes.
Karen Mac Nair (23:27):
Walnuts mouthful okay, it's okay, great enjoy it
grapes big grapes yes.
Manny Cabrera (23:30):
Walnuts, yeah, mango strawberries and mangoes
and strawberries and grapes,yeah you're right, that dressing
is delicious.
Guillermo Torres (23:38):
Yeah, yes and also the walnuts.
Manny Cabrera (23:40):
You see the walnuts with the walnuts with a
little cheese on top too lightly, there's a little, and then
they too lightly.
Karen Mac Nair (23:46):
There's a little , and then they also brought
chicken breast, so you could putthe chicken breast on it.
Manny Cabrera (23:51):
We also serve it.
That could be with a carneasada or chicken asada Okay, yes
, or shrimp.
Guillermo Torres (23:57):
Or shrimp, or you like salmon.
Manny Cabrera (23:59):
You can have salmon, oh yeah we also serve it
with salmon on top or asadawith chicken breast.
Karen Mac Nair (24:08):
Your salmon on top, or or it's asada.
Manny Cabrera (24:09):
Your salmon plate is delicious too.
You do, guys, you.
The recipe for the salmon isvery good, very, very good.
I'm always impressed yes wow.
Karen Mac Nair (24:15):
So go to cabrera's today and order your
salad and your margarita and Ipromise, I think you will feel
great.
Your, your um, your taste budswill be delighted you will go
with with a smile With a smile.
Yes, so much.
Well, manny Guillermo, thankyou so much for being on the
podcast with us andcongratulations on a wonderful
(24:36):
40 years.
We're so proud that you are notonly in Arcadia, but you're
part of the San Gabriel Valley,and everyone is just so proud to
have you as part of ourcommunity.
So thank you so much.
Manny Cabrera (24:46):
Thank you for being here and we're very glad
you invited us to share some ofour recipes and some of our
plates.
Thank you very much.
Guillermo Torres (24:54):
Thank you both so much.
Everybody welcome to come andtry our dishes, our drinks and
our service as well.
And then, yeah, and we wouldlike I mean everybody would with
a smile on their face.
Karen Mac Nair (25:08):
You have a wonderful staff, so come in,
smiling, definitely.
Well, thank you all so much.
John, I wish you could be here,because there's wonderful food
that you could be tasting withus, but sorry, you can't, so
make sure you just wind up andget us out of here, john.
John Villa (25:23):
Thank you, Karen, for another great episode and
get us out of here, john.
Thank you, karen, for anothergreat episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the taste.
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