February 5, 2025 • 57 mins
Join us from the iHeart Studios in Tucson, AZ!
Today we are talking to the finalists of Food Truck Food Fights, Chef Kenneth Foy of Dante's Fire/ Sexy Grilled Cheese, and Aurelio Garcia of Muncheez!
Catch us every Saturday from 12-1 on 790 KNST or on the iHeart app!
Stay Tasty Tucson!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Today we are talking to the finalists of Food Truck Food Fights, Chef Kenneth Foy of Dante's Fire/ Sexy Grilled Cheese, and Aurelio Garcia of Muncheez!
Catch us every Saturday from 12-1 on 790 KNST or on the iHeart app!
Stay Tasty Tucson!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Sauce and the Tucson Tasty Show.
Speaker 3 (00:36):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance is dedicated to preserving, creating,
and advancing the arts. I'm your host, Wesley Source, and
this is the Tucson Tasty Show.
Speaker 4 (00:50):
Today.
Speaker 3 (00:50):
We have an amazing show lined up for you. We
have a Rillo from Munchi's Food Truck. We also have
Kenneth Floyd from Sexy Grilled Cheese slash Culinary Graduate slash
Dante's Fires slash Iron Chef of Tucson. Two time winning
and it looks like a really really is going to
(01:10):
have his work cut out for him for the Arizona Bowl.
And but we're super excited to see who comes out
on top. These two have actually been cooking together for
a while.
Speaker 4 (01:20):
Right, Yeah, Yeah, we're in gut together.
Speaker 3 (01:24):
And the Arizona Bowl is one week from today. The
tailgate starts at ten am. We're at the U of
A Mall that and it's and it's free to attend,
so everybody needs to come out. We've got twelve amazing
food trucks, ten of them participated in the food Truck
food Fights. You definitely want to check out that logo
and support those trucks. And then we also have over
(01:47):
one hundred and twenty non profits that are going to
be out there, and then there's some VIP areas. There's
gonna be some demonstrations from the different cheerleading squad as
cheerleading squads as well as the bands and everything else.
I mean, it's gonna be a really fun day. Oh
and I almost forgot to mention Snoop Dogg and well,
Gin and Juice by Dre and Snoop is building a
(02:09):
house at the U of A Mall, so we're talking
about two by fours sighting. They're gonna have this. It's
gonna be the Gin and Juice experience. So if nothing else,
you've got to come out and check out the gin
and Juice experience, right.
Speaker 5 (02:24):
I hope their pr person has thought that it needs
to be like the Lamb to Lamb to Lamb to House.
Speaker 3 (02:31):
You know, I'm not sure, but I haven't seen I've
seen some mock ups maybe, but it's gonna be It's
gonna be amazing, and it kicks off at ten am.
That's when we're going to be introducing the secret ingredients.
We're gonna give you the first challenge. Whoever wins that
first challenge gets an advantage in the second second challenge,
(02:52):
and then going into the third challenge, it's going to
be it's gonna be a lot of fun. So everybody
needs to come out for the food Truck Food Fights,
but you also get to get tickets to the Arizona Bowl.
Best way to do that is go to the Tasty
Show dot com, go to Food Truck Food Fights at
the top, and then click on that Arizona Bowl logo
that's spinning right in the middle of the page, which
(03:14):
is you Gata goes. Yeah, it's hard to miss, but
definitely go or go to the Tastyshow dot com so
you can go get your tickets and that's through the
Arizona BWL and we're we're a proud partner of the
Arizona bowl Snoop dogg Arizona Bawl. And it's it's gonna
be fun to see what happens. He's gonna be official,
not officiating. I always say that commentating for the Arizona Bowl.
(03:35):
So he's there in the stadium. And whoever wins, whoever
out of the two here who win, you're gonna be
on the Both of you will be on the field
either in the second or third quarter. We're looking at
times and scheduling for that, but you'll be announced the
winner or announced on the field. So Snoop Dog's gonna
(03:57):
be up in his box box seats and then uh
and then he's gonna see you. Just saying so it's
gonna be a lot of fun. But it's it's it's
just a fun day. So everybody needs to come out
and check it out. If you haven't tried Gin and Juice,
(04:19):
come out and get the get the gin and juice
by Drey and Snoop.
Speaker 5 (04:23):
And carry at the Restaurant's pretty good, you do?
Speaker 3 (04:25):
Yeah, oh wonderful. You know I heard that we're from
my understanding, Tucson has actually been really taking that sponsorship
to heart because we're the number one city the United States.
Speaker 5 (04:36):
Yeah, I think that.
Speaker 3 (04:38):
Gin and juice in the country.
Speaker 5 (04:39):
Well, I mean to soon rewards people that you know,
take care of them. Absolutely.
Speaker 3 (04:46):
Yeah, but uh, you know we're gonna we're gonna get
vera Earl plugged into this this competition. It's gonna be amazing.
Now Vera Earl if you don't know what Vera Earl
is via old ranch is just down in Sonoida. So
when you go out to Dose Cabeses or the meeting
Room or Hops and Vines or run or there's so
(05:08):
many there's so many wineries out there. I can't list
them all, but you got to go down and check
out their store. They're open Monday through Friday, I believe,
or Monday through Saturday. And their beef is that it's
amazing beef. It was beef beef. That is what you
expect from beef. And when I started eating it, I
(05:29):
didn't realize that I was missing anything from the beef
from the grocery store. But it has that umami flavor
you're missing from all your grocery store beef and even
even some of the better place or the better beef
that's out there, because we were exclusively eating prime beef
from one place and it just beats it every day,
and yeah, no, I love it. They're also a huge
(05:51):
sponsor of mine. But you go to a vepremiumbeef dot com.
They've got hot dogs, they got burgers, they got bougie burgers.
I get one hundred percent brisket burger.
Speaker 4 (06:02):
Uh.
Speaker 3 (06:02):
You have to use that on a You gotta cook
that on a flat top because otherwise you're lighting your
grill on fire. But it's and it's all amazing and
you can smell the difference when you start cooking it.
You're like, oh, oh, this is gonna be good. Like
we did smash burgers a couple or earlier this week,
And I mean it just goes on the grill, a
(06:23):
little bit of tiny bit of seasoning salt and that's
all you need. Uh speaks. The beef speaks for itself.
And I know some people that would eat it raw.
But actually, you know, Danny Prez from the from the
Arizona Sands Club did a beef tartar. Yeah nos Carpaccio.
Speaker 4 (06:45):
Did I say that right?
Speaker 3 (06:47):
And it was it was over the top good, nice,
and yeah it was.
Speaker 4 (06:52):
Yeah. So if you.
Speaker 3 (06:54):
Haven't gotten your beef for the holidays, get the order
in now. You go to be epremiumbef dot com, vepremiumbeef
dot com and they bring it to your front door.
So definitely tasty.
Speaker 5 (07:08):
I got mine dry aging for Christmas right now.
Speaker 4 (07:12):
I love it.
Speaker 3 (07:13):
It's exciting and it is twenty one day dry age,
so you don't have to do anything else because it
removes all that unnecessary liquid.
Speaker 5 (07:19):
You know, you can always take more.
Speaker 3 (07:23):
I got my mind's coming in all right, Well it
came in this week, and yeah, we're gonna probably do
some extra rub it down with a little bit of
a kosher salt and put in the fridge and let
it just kind of hang out.
Speaker 5 (07:36):
I think I read mine with cheese cloth and douse
it with red wine.
Speaker 4 (07:39):
Mm, red wine. There you go.
Speaker 3 (07:42):
I like that. I don't have a special fridge for it,
so I have to use the salts. But yeah, So
Arizona Bowl. What are you guys most excited about for
the Arizona Bowl? Is it going to be the fifteen
thousand plus people that we're going to see show up? Hopefully?
Speaker 4 (07:58):
Absolutely? I think that's for the tail just for the tailgate.
Speaker 3 (08:01):
We're going to have fifty people at the studio or
the stage or.
Speaker 5 (08:04):
This competition and the line. At the same time, there's
a small food trug I got. Yes, we've got no
no CDL required to pull mine down the road, but.
Speaker 4 (08:16):
I have a canopy and yeah, kind of in a dream,
fair enough, but same. I think that's probably the thing
that I'm thinking of the most, is just how to
execute really good food and get her get what mun
cheese is about as quickly and as as efficient as
(08:36):
we can. But at the same time, you know, trying
to figure out whatever you guys have in store for us,
you know, and executing those those those challenges and and
and moving forward.
Speaker 3 (08:47):
No, that's amazing. And with that, you know, we're going
to be located, so the competition is going to be
located right by the main stage. Main stage is the
southeast corner, right in front of the basketball courts at
the U of A by Michale, the McHale Center, and yeah,
festival books, right I believe so, yes, But and then
(09:10):
we have the community our community village right across from us.
And then uh, but we've got the four semi finalists
lined up. You'll be in the middle. We're gonna have
the judges table and a blowhorn and a dream right,
but we're going to try to drown out the music
as much as possible. But we want to make sure
that we're participating. So you've got to come over and
(09:33):
check it out and UH and support these food trucks
because I mean, your guys are going to be it's
going to be wild. Yes, last year they were saying
that they wait for food was an hour at every
food truck, So we're opening that a little bit of
UH challenge preparedness. We've got Arizona Water and Ice that
(09:57):
have given us a refriger our freezer truck, our trailer,
so we're gonna have some cold storage and which is amazing.
Thank you so much for doing that. To our sponsors
and then and then you know it's Florid Core. Florida
Core really showed up to support the community UH in
this event and helped us get the advertising dollars that
(10:18):
we needed so that we could produce this for for Tucson,
because this is for the food trucks in Tucson and
UH and it's been a wild ride and.
Speaker 5 (10:29):
Needs to and it's usually done pretty well about supporting
these big local events from GEM Show to events like
the Arizona Bowl that uh well, from what I understand,
and Elucson community.
Speaker 3 (10:44):
And from what I understand, you know, we have Colorado
coming in and Miami and uh huh Miami Ohio. Oh,
producer Tina has left left the studio, but she's my
Insta fact checker, so we'll leave that on her. But
(11:07):
the Miami Ohio that's even cooler. So both those teams
travel really well, and uh so we're we're super excited
to see them here and uh but Tucson's going to
show up and represent even more. But being that the
tailgates free to attend, I mean, come out and get something.
Speaker 4 (11:26):
It's a thing to do, you know what I mean,
you have Saturday being family. It's very I mean, you
have food left and right all over town. I mean
it's awesome. But the fact that we're there.
Speaker 3 (11:36):
Absolutely and and you know, we have so many food
trucks that are participating, and but upfront and center is
going to be the Pizza a Lalina. Did I say
that right?
Speaker 5 (11:47):
Yeah?
Speaker 3 (11:48):
Thank you, and the love La is going to be there,
Sexy Girl cheese and Munchies of course, and then we
have Colonel Mustard hot Dogs, we have Caffeine Dealer, we
have why Not Breakfast, we have Willi's Phillies is going
to be there, and I'm missing somebody yukis that one's
(12:09):
modern Ukrainian food? Which you got the true one? Just
Shuros isn't going to be there. They pulled the spot
from us, so yes. And then there's there's a couple
of other food trucks, but the food trucks that participated
in the food truck food fights are the ones with
the stickers, So definitely check those out and and make
(12:30):
sure that you're supporting those. But more importantly than anything else,
stay Tasty, Tucson. Are you ready to experience the great
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(12:52):
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(13:14):
Network Outdoors where every step is a new journey. Hello,
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(13:36):
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Speaker 6 (14:16):
At Mama Luisa's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Staples since nineteen fifty six. Mama
Luis's home of the famous Joe Special, Homemade Linguini with garlic,
hot pepper, seeds Geez, and their famous homemade red sauce.
(14:40):
Enjoy their full bar with local wines and spirits. Takeout
and catering also available. Visit Mama Luis's dot com Today.
Welcome to the Tucson Tasties Show, brought to you by SOAKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advance the arts. And now it's time for more
(15:02):
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. The Tucson Tasty Show is brought
to you by SOCCA, the Southern Arizona Art and Cultural Alliance.
SOCCA is dedicated to creating, preserving and advancing the arts.
I'm your host, Wesley Source, and this is the Tucson
Tasty Show. Thank you to our amazing sponsors, Vera Earl
(15:25):
Premium Beef, Your Financial Guy, Cody Peck, Network Outdoors, Local
first Arizona Aligra Marketing, print and mail and don't forget
to like subscribe, share and repeat, and you can't forget
Mamal Louise's. Mama Ouise is Michael Elafonte. If you haven't
been there recently, you got to go down there and
get a Joe special.
Speaker 3 (15:46):
It has really just it it ages well, I mean,
it's just it's one of my favorite dishes. But we're
here in studio right now with a relio of munchies.
You are currently one of the finals for the Tucson
Tasty Shows, Food Truck, Food Fights, Road to Snoop Dogg's
Arizona Bowl brought to you by Florin Decorp, which is
(16:08):
really exciting. But it's next weekend. It's in a week
right today Saturday, and one week will be at the
air at the U of A Mall and we're going
to go toe to toe.
Speaker 4 (16:20):
Yeah, start participating and showing off what we do and.
Speaker 3 (16:24):
Oh we have to you know, Oh, we have it
lined up for you. We got together with the judges
yesterday or not yesterday, on Monday last week and we
lined it out. So we've got a lot of community
engagement happening and It's going to be a lot of
fun while you're trying to serve, you know, while you're
(16:44):
fifty orders behind, and then you've got to compete and
you've got to run around the mall and do all
this stuff. It's going to be fun.
Speaker 4 (16:51):
Yes, I'm excited. I'm looking forward to it, and I'll
have my quick feet on, you know.
Speaker 3 (16:56):
So tell us exactly what Mounchies is.
Speaker 4 (17:00):
Is is a pop up food truck. We've been doing
it for almost three years now. My wife and I
started it. We've been in the culinary world here in Tucson,
Arizona for at least the last ten years, and we
just love food and we love cooking. We love showing
off what we do. She's French on Mexican and we
(17:21):
just kind of said, hey, what are the most you know,
comforting things of both of these you know worlds, you know,
and Tucson specifically, we're attached to Sonora, Yes, big cattal
in here in Arizona's cattlean too, and we decided to
go with Betria. It was really popular. It's very popular,
you know, it still is, you know, so you're if you.
Speaker 3 (17:42):
Don't have it in your restaurant and you're serving any
kind of Mexican food, which is really just Tucson food,
but you're doing it wrong, right, and everybody has their
own media. Yeah, and it's it's almost as fun as
talking about the difference between different family recip He's for
spaghetti sauce, you know, like bringing in madel oises.
Speaker 5 (18:03):
Right right.
Speaker 4 (18:06):
On our first day, we had a soft opening. We
had inveted our friends over Inveted. You know, some of
our colleagues were like, hey, come try out our menu.
We're kind of thinking about this. Our menu was like
twice the size that we haven't now, you know what
I mean. And it was a really quick like eye opener, like, Okay,
maybe we should bring this back a little bit. We
originally had just a braised beef and people liked it.
(18:30):
People were really excited about it. We had like a
taco version and a sandwich version, so you could pick
from each one, and it really just wasn't I wasn't happy.
People were telling me it was great. I wasn't happy
with how I felt with it. Sure, and at that moment,
we just we kind of sat down and said, hey,
you know what, let's just go with the beer yet
let's go with something that you know, people are a
(18:51):
little bit more used to. And it like it clicked,
like people were they read the menu, they go, oh, beery,
I got guess. Let's let's go. I want to try you.
I want to try yours, you know, and I mean
there's legends here in town that have amazing bedia. So
it was like, all right, let's start chipping at it.
Let's see how how far we can go with this
and see how, you know, how they're going to react
with our with our seasonings and our flavors. And you know,
(19:14):
there's so many different recipes, like you were saying about
like are you using the.
Speaker 3 (19:20):
Are you using the bath bomb style media?
Speaker 6 (19:24):
Uh?
Speaker 4 (19:24):
From from at one place from Yeah, that's exactly.
Speaker 3 (19:28):
No, No, how many ingredients does you have? Because apparently
that's like the thing because when we talked to Jan
al Manza, he's like, oh, there's like thirty six ingredients.
I didn't know what's in it anymore. Just a little
bit of that, a little bit of this.
Speaker 4 (19:42):
Yeah I am. I'm a little bit different on that.
I'm a little more Yeah. Yeah, less is more and
in our opinion, and everyone has their with their flavor
profile what they like and what they enjoy. Me personally,
I kind of want things to speak themselves. If I
put too much, you're gonna take away from the beef,
(20:03):
you're gonna take away from you know, the corn, from
the from the tortillas. And uh, the way we structure
our tacos, I mean a lot of people just do
the meat and cheese and you get to dip it
in the consume. We go a whole other route. We
we load them up. We have cabbage, pickled onion, and
(20:23):
we do two salsas, creamy avocado salta and a charred
pepper salsa, so you get two different heats. And so
it changes from like I'm just gonna we still offer
the dip. We still offer the consome because there is
a big following for that, right, So it's like we
still do that, but we kind of want to have
(20:45):
the taco fully composed with what I think you should try,
what I think the taco should taste.
Speaker 3 (20:51):
Like, you know, well it's your bite. So yeah, absolutely,
I'm with you there. And uh, but you have more
than just the case obedia taco. Correct, Yes, so what
else do we have on your truck?
Speaker 4 (21:03):
So actually they're bringing some bites in today to what
we also have is we have Carneita's tacos. So we
want something with a com feed pork right, super tender.
I personally like pork a lot, so it's kind of
like my favorite taco beery is still king.
Speaker 3 (21:18):
You know, you gotta go back to Really, you just
said comfeed or comfe Yeah, isn't that okay? So what
is that for our listeners? Yeah?
Speaker 4 (21:27):
Yeah, So com feed is essentially is cooking within its
own fat, right, or submerged in its own fat. So
when you had water too, like pork shoulder or anything,
you get it really fibery becomes more like pooled pork. Right,
It's really and it's tender and it's juicy, and that's
great comfeine. It keeps all this moisture and this juiciness
(21:50):
in the pork, letting the pork be work, you know,
and it just it's just as tender as pooled pork.
It has a little bit more body to it, a
little bit more structure.
Speaker 3 (22:00):
Right, you're making me hungry.
Speaker 4 (22:02):
Let's go.
Speaker 3 (22:03):
It is lunchtime. So where are you today that everybody
can come and out and find you since it's Saturday,
you know, twelve to one. Right, so this is lunchtime.
Where are you today?
Speaker 4 (22:14):
Today? Specifically, we are, oh sor it's Saturday, Saturday, okay,
so on Saturday, we're actually we're actually going to be
closed today. We're going to be closing and preparing ourselves
for our upcoming week that's coming up. We're really excited.
We want to bring our a game. So we've had
(22:37):
a couple of weeks that have just been slammed with parties,
slam with events, and we do private events, we do
caterings and stuff like that. So we've been really busy
with that stuff getting ready for the twenty eighth. We're
so excited to be participating in it. We're nervous to
be in it, you and me both.
Speaker 3 (22:55):
Let's let's go.
Speaker 4 (22:57):
Let's go. Yeah.
Speaker 3 (22:59):
So yeah, but for but so you're closed today, But
that's okay because everybody can find you on Instagram, Facebook.
Where are you looking at?
Speaker 4 (23:08):
So we're on Instagram, We're on Facebook. We post our schedule.
We definitely put where we're going to be for you know,
going to be available for the public and stuff. But yeah,
Instagram is munchies dot x x I I just a
little same you user name for Facebook.
Speaker 3 (23:26):
And monkeys isn't spelled un cheese. It's cheese. Yeah, that's
to ease and a Z.
Speaker 4 (23:32):
Yeah, a little play on the on the name, A
little play on the cheese, right, a little you know.
So it's m U n C h E e Z
dot x x I. I would be our username for
Instagram and Facebook. Yeah we won with that name. Uh man.
We sat down my wife and I who's my partner,
and all this and and and has. We created the
(23:53):
menu together, but creating the whole image of everything was
kind of tricky because we're not we're you know, we cook,
you know, but yeah, yeah, we She kind of had
the idea of munchies and I love the idea of it.
Speaker 3 (24:08):
Well, you're known as Munchies to the Tucson Tasty Show,
and you're behind you on that. And so all right,
so we get about three minutes left and we got
to go back to the menu. So you have the
you have pork, You have the beef or the media,
which is typically it's traditionally go. But the beef is
just amazing, and I'm sure that you use a great
(24:28):
quality beef like vir Earl beef.
Speaker 4 (24:30):
Right, Yeah, that's it. Actually, yeah, we used Earlier we
were talking about how Sonora is Catalan and Arizona's attached
to Sonora, Mexico. That's why this region uses beef. It's
because of the region ranches. So the ranches are all say, hey,
you know what, the goat's gray, but beef is king.
And we just do a little different here in Tucson.
(24:52):
You know, on the rest of our menu, we have
cheeseburgers the other side of the comfort food, right, so
taco's on one side, burger on the other. Absolutely, we
have our munchies og which is our most popular, is
kind of the original burger. It's a bacon jam burger, sweet, savory,
saltya you know, bacon jam.
Speaker 3 (25:13):
Now we're talking. I mean it should and you make
this all from scratch, absolutely absolutely, and I love the
diversity of the menu. And there's you know, obviously there's
a reason that you are one of the finalists. I mean,
you definitely bring your a game every time you come out.
And let me ask you this with that, you know,
and this is just quick, but why are you a chef?
(25:36):
I mean, what made you go I have to be
a chef.
Speaker 4 (25:40):
It's been a it's been a journey. I've always loved cooking.
I've always loved you know, I've never been like, oh,
that dude is super bright, you know what I mean.
But ever since I was a kid, I've always loved cooking,
and I've always cooked for my family. I have a
really big family. I have ten on my ten aunts
and uncles on both sides. Yeah. Yeah, So I had
(26:01):
a lot of cousins. One of the like the big, big,
like pinnacle points for me was my cousin left to
the military. He left, it was in the army, and
he when he came back, he brought his wife. He
was like, oh man. I was like, oh dude, I'm
in culinary. I'm in high school. I'm in culinary. Let
me make you some ribs, you know. And I made
him some some beef barbecue ribs and he was just like, dude,
(26:24):
this is the best thing. And it was. I think
about it now and it's probably it was probably trash,
you know what I mean. Like it was not the
not the best, but he just like and he's like
one of the cousins I looked up to the most.
He's my older cousin. So I was just like, oh, whatever,
you say you know hey, and yeah, he just said
he just convinced me right there, and then I was
just like, he said, this is an amazing dish. This
(26:46):
ribs amazing. And from there on it was just like, Okay,
let me hyper focus on on on culinary and.
Speaker 3 (26:53):
That's that's awesome, and we're gonna learn more about you.
We're also going to be bringing in Kenneth Floy, We're
gonna have of Shane from Tucson Foody. It's gonna be
a lot of fun. And then yeah, so stay through.
Are you ready to experience the great outdoors like never before?
(27:14):
Look no further than Network Outdoors, your ultimate destination for
adventure and exploration. With a wide range of outdoor expert guidance,
Network Outdoors is your gateway to unforgettable experiences in nature.
Whether you're a seasoned adventure or just starting out, we
have everything you'll need to make your outdoor dreams a reality.
Visit us at networkoutdoors dot com and start your next
(27:37):
adventure today. Network Outdoors, where every step is a new journey. Hello,
this is Wesley's source with the Tucson Tasty Show with
every tasty bite from Beepremiumbeef dot com. You get premium
beef flavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving verra or Ol
(27:59):
Premium Beef exceptional premium beef flavor. Order online at vee
premiumbef dot Com. Again, that's ve Premiumbeef dot Com. Heyither Tucson,
are you looking to spice up your business marketing? We'll
look no further than a Leagra Marketing print and Mail
located right at twenty second and Park, Patrick and Betsy
(28:22):
are here to make your business sizzle. From eye catching
designs to top notch printing, They've got you covered. Trust
the experts at a Legra to boost your business to
the next level. Visit them today at Park and twenty
second Legro Marketing, Print and Mail, where your success is
our priority.
Speaker 6 (28:40):
At Mama Luis's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Stables since nineteen fifty six. Mama
Luis's home of the famous Joe Special Homemade Linguini with garlic, peppers, seeds,
(29:01):
geez and their famous homemade red sauce. Enjoy their full
bar with local winds and spirits. Takeout and catering also available.
Visit Mama Luis's dot com Today. Welcome to the Tucson
Tasties Show, brought to you by SOCCA, Southern Arizona Art
and Cultural Alliance, dedicated to creating, preserving and advancing the arts.
(29:23):
And now it's time for more tasty bites with your host,
Wesley Source. Welcome back to the Tucson Tasty Show. The
Tucson Tasty Show is brought to you by SOCCA, the
Southern Arizona Art and Cultural Alliance. SOCCA is dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source,
and this is the Tucson Tasty Show. Thank you to
(29:45):
all of our amazing sponsors via El Premium Beef, Mama
Luisa's your financial guy, Cody Peck, Network out Doors, Local
First Arizona a LA Gram Marketing, print and mail, and
don't forget to follow, like, subscribe, share and repeat on
social media's uh, that's Instagram, that's YouTube, Facebook, uh, and
anywhere you can find the podcasts through iHeartRadio. So we're
(30:10):
in studio with Aurelio and how you doing. You're holding
You thought that this was gonna be a lot scarier,
didn't you.
Speaker 4 (30:18):
Absolutely? You make it very easy and comfortable. So thank you.
Speaker 3 (30:24):
Well, I really appreciate you being here. And we're starting
about how you got your start in the culinary. So you, uh,
you started doing culinary or you started studying culinary in
high school and you meet some ribs. Everybody said that
they were great. You you feel like, well I could
do better.
Speaker 4 (30:42):
Yeah. At the time, I was like this is great. Yeah,
they are great, you know. And now that I've you know,
put years in in in cooking and uh, you know
chef around Tucson, it was it was now I think
I was like, man, what was I think? You know,
I started off boiling meat with no salt, not you
know what I mean. But you know, the whole boy
was to get tender, tender me. So we did achieve
(31:02):
that that day, and uh, yeah, it was it was
it was a start of that and and I did. Uh.
I was a carregiver for a little bit for like
five years. I really love people. I loved communicating connecting
with people. And after five years of that, though, I
just needed to go back to the kitchen.
Speaker 6 (31:21):
You know.
Speaker 4 (31:21):
I was, you know, cooking a little bit here and there,
but nothing too serious, and just, uh it clicked. Man.
I was just like, I need to do what I
really love and and threw myself in there. Went started
working at Mama's Wine Barbecue. Met my wife there and
she was actually my boss, you know, was like, hey,
(31:42):
kind of cute, you know, and then just got involved
with my favorite restaurants, you know, and and and then.
Speaker 3 (31:49):
She fell in love with your food.
Speaker 4 (31:51):
She did, she did. She's like, you know what you're doing.
She was also in culinary, she did the j ted stuff.
She she she went into the whole program. She fit,
you know, she became a certificed chef, through papers, through everything.
So like we have our own you know, she's always
pushed me to be better. We ended up working at
Union Public House together for a while and it's a great,
(32:12):
great spot to learn. It's it is a busy, busy spot,
so that's kind of where I started.
Speaker 3 (32:17):
It's done amazing with that entire area and It's really cool, absolutely,
especially with well, my favorite is it might be a
little bit biased, but knife fights go in there for
the final and it's always it's always just wild.
Speaker 4 (32:29):
It's wild, It's it's awesome. They would host whiskey Wednesdays
there and it was just like two it could fit
like two hundred people, so like you would fit them
and the minute that we're packed or close the doors
and then like as soon as people were out, they'd
leave the doors closed and we have to like flip everything.
It was just a may Ham spot, you know. It
(32:50):
was just always super busy. But it was also like
you got to meet some NBA players, You got to
meet some NFL players that were xuo A, you know,
these students. So you're like it felt me and you
felt like a star a little bit. And but you
met I'm met some amazing chefs, Chef Tucker, Chef Casey,
and then just slowly, you know, just the hunger of
trying to I felt like I was behind, you know,
(33:11):
I was like, oh man, I left the culinary world
for a little bit. So it was just like any
type of kitchen job that I could pick up, or
any chef that I like, really wanted to learn from.
I got involved with that, and then one day I saw, uh, well,
I became the chef at Ballivet of the Behavioral Health Hospital,
and then I met chef Obie. Who I look at.
(33:32):
I mean, he's my dude. That's the guy, you know
what I mean? That's people.
Speaker 3 (33:39):
I'm sad that I can't go into his kitchen anytime
I want to get his food, because you're right, I mean,
he can throw down me.
Speaker 4 (33:45):
He is the godfather of chefs and Tucson. He's lovely,
he is he knows what he wants and he has
this flavor. You ask him about anything. He's just a
good book, you know, and he is just he He
really tuned in. He helped me tune in recipes because
back then it would just be like, oh, I know
(34:07):
how to make a really cool sauce. I know how
to do is well? What you put in it? How'd
you do it? What's how? How much? How much Pepper Cordner?
How much is this? How much is that? Uh? And
then it was just deconstructing things, reforming them a certain way,
and then being invited to be part of the gut Dinners,
which is a Gastronomy Union of Tucson was just like
(34:29):
my first time of like whoa, Like, okay, I'm hanging
out with the chefs now, you know. So my first
time doing that, I was with Nayoma annoy Me and
Chef noy Me and it was a blast. It was
a blast. It was like it was like eye opener
to be around all these amazing chefs from the parish,
(34:49):
from Gourmet Girls and just being surrounded by all these
this talent, you know, and everyone having the same goal
like who could make the best dish? Know, bragging rights
in the back. You know.
Speaker 3 (35:02):
The Gut Dinners are some of our favorite series that
happened in Tucson because we get to actually eat, sit
down and eat all of that, and it's it's pretty
cool to be even invited to be a part of that.
But and it's one of the few times that I
get to sit down and eat stuff that chef always right.
Speaker 4 (35:21):
Yeah. Yeah. And it's multi course you know what I
mean that in town there's not there's not too much
of something like that where there's multiple courses happening in
multiple different styles of dishes and challenges. You know, there's deceptions.
There's one thing that you want to show a certain
style and show a certain dish and have it tastes
(35:42):
completely different. I've done it for the last you know,
five five years now. I've got to be in Captain
three times now and it's been every time it's been amazing.
In a different challenge and different you know experience. So
it's been it's been great. Ye yes, yes.
Speaker 3 (36:00):
And then so you've done all of that, now you're
you're really getting into developing your own flavors. You've got
your own menu, and you're competing in uh, the the
number one food truck competition in Tucson, the only food
truck competition.
Speaker 4 (36:17):
That's right.
Speaker 3 (36:19):
But it's the road to Snoop Dog Arizona Bowl, which
is which is going to be a blast, and everybody
can find you next week on December twenty eighth at
the Arizona Bowl or at the Arizonable Tailgate which is
at the u of a mall. UH and it's free
to attend. Right, that's the best part. And we're going
to put you through some it's gonna be it's gonna
be fun.
Speaker 4 (36:40):
We had challenges.
Speaker 3 (36:41):
We had some fun coming up with challenges, but they're
all it's all to build the community.
Speaker 5 (36:45):
And so it's not.
Speaker 3 (36:48):
Who can you know, throwing a knife between you and
Ken and figuring out, you know, like.
Speaker 5 (36:53):
Good lifefe and him knives bounce off me and him.
Speaker 3 (36:57):
Welcome to Welcome to hen Floyd, our other competitor. We're
weighing in today, aren't we We.
Speaker 5 (37:05):
Are weighing in. I'm gonna squirt in the room.
Speaker 4 (37:09):
I think.
Speaker 5 (37:12):
That's the barometer we've got.
Speaker 3 (37:14):
The uh we've got the two competitors are the two
finalists for the food truck Food Fights. Congratulations to both
of you, and uh are you excited?
Speaker 5 (37:24):
I'm excited.
Speaker 3 (37:25):
So one thing that we're gonna do uh, because it
is it is Snoop dogg Arizona Bowl brought to you
by are presented by Gin and Juice, by Drey and Snoop.
So every every segment will be incorporating Gin and Juice
because we have to pay homage to the host, right
and uh, which is gonna be a lot of fun.
Speaker 4 (37:43):
But the.
Speaker 3 (37:45):
The thing that the other parts of it are going
to be a lot of fun too because it's food trucks.
So we've got to have the food truck. We've got
to show your culinary skills because you're both amazing chefs,
and then you gotta you.
Speaker 5 (37:58):
Gotta do something else, something else.
Speaker 3 (38:03):
It's gonna be fun. I will say this, Okay, So
there's gonna be an appetizer, a main, and a dessert.
And for the dessert, you've got to repurpose something and
I'm not gonna tell you what it is, but because
that missed ingredient is going to be revealed during the
during the tailgate. But it's something that all you've both
worked with and probably can do amazing things with. So
(38:25):
I'm excited. But what is so the competition so far?
What are your How do you feel the competition has
been thus far?
Speaker 5 (38:37):
It's it's been lots of fun, very interesting, nice wrinkles
thrown in it, you know what I mean. There's the
collab thing was fun. Secret ingredients were not too egregious.
It's not like the gut guys the Ball of Molart.
No one brought anchovies or no prect real neat mean
(38:59):
ones ones.
Speaker 4 (39:02):
I think the tougher cut. Yeah, it's just like.
Speaker 5 (39:07):
Normal corn.
Speaker 3 (39:09):
There won't be any prickly pair I.
Speaker 5 (39:11):
Promise, okay, freaking pickles all right?
Speaker 3 (39:16):
And then, so what's been your favorite berth thus far.
Speaker 4 (39:21):
Just meeting honestly is just meeting. Uh, the group of people,
the wave of supporting two so on. It's it's amazing.
You have so many food trucks out there and uh,
you know, for people to come up and and choose
and pick one of your items and and just come
back and just love on you. It's that that feeling
is really good. You You don't ever you know, you
(39:42):
see so many food trucks in town. You're like, where
do we stand? Like are they happy with us? You know,
we have a small group that just are lying to us,
you know what I mean. So, uh, to be out
there and then just have people just kind of almost
validate you and be like, hey, dude, this is this
is something different here you got something really good and
that feels great. That feels great because there is a
(40:03):
lot of work that goes into being mobile to to
to and all this.
Speaker 5 (40:08):
You know, and the truck lit exactly exactly and rent
the cons everything's driving down the road.
Speaker 4 (40:17):
Everything shakes at once.
Speaker 3 (40:19):
So we got about a minute left in this segment.
But you know, next year, it's uh, we're going to
start planning in January, which is really exciting. Because we're
going to have some really cool events baces. Although let
me let me just say thank you to all of
our hosts because we went to Harbottle Bring Company at
Ajo and Pelbraton twice guy and gracious host and then
(40:43):
we were at Diamondbacks shooting sports for one of the nights.
That was a lot of fun. Their store was closed,
but they said take over the parking lot. We're going
to be there and that was a blast. And Whiskey
Roads really brought down, brought down a large group and
Znora absolutely killed at Fada Genes and all the bands,
(41:06):
and thank you to Tucson Loves Music for providing the
bands because they brought in all the equipment. They set
up all the stage and everything else which set the
environment which was a lot of fun. We might do
some DJs next year, but you know, we'll see what happens.
So we'll be right back after the break and as always,
(41:26):
stay tasty, Tucson. Are you ready to experience the great
outdoors like never before, Look no further than Network Outdoors,
your ultimate destination for adventure and exploration. With a wide
range of outdoor expert guidance. Network out Doors is your
gateway too unforgettable experiences in nature. Whether you're a seasoned
(41:48):
adventure or just starting out, we have everything you'll need
to make your outdoor dreams a reality. Visit us at
Networkoutdoors dot com and start your next adventure today Network Outdoors,
where every step is a new journey. Hello, this is
Wesley's source with the Tucson Tasty Show. With every tasty
bite from vee Premiumbeef dot Com, you get premium beefflavor
(42:10):
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera or ol Premium Beef
exceptional premium beef flavor. Order online at vee Premiumbeef dot com. Again,
that's ve Perimiumbeef dot com. Heyther Tucson, are you looking
(42:34):
to spice up your business marketing? Well, look no further
than a layground marketing, print and mail located right at
twenty second and Park, Patrick and Betsy are here to
make your business sizzle. From eye catching designs to top
notch prinzy They've got you covered. Trust the experts at
a Legron to boost your business to the next level.
Visit them today at Parkin twenty second Legro Marketing, print
(42:55):
and mail, where your success is our priority.
Speaker 6 (43:00):
At Mama Luisa's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Staples since nineteen fifty six. Mama
Luis's home of the famous Joe Special, homemade linguini with garlic,
hot pepper, seeds, geese, and their famous homemade red sauce.
(43:23):
Enjoy their full bar with local wines and spirits. Takeout
and catering also available. Visit Mama Luis's dot com today.
Speaker 3 (43:32):
Welcome to the Tucson Tasties Show, brought to you by SOCCA,
Southern Arizona Art and Cultural Alliance, dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. The Tucson Tasty Show is brought
(43:53):
to you by SOCCA, the Southern Arizona Art and Cultural
Alliance dedicated to creating, preserving, and fancying the arts. I'm
your host, Wesley Source, and this is the Tucson Tasty Show.
This is the last segment of the show. It's been
a great Saturday afternoon and we're in studio with a
Rillo and Ken from Dante's Fire and Sexy grilled Cheese,
(44:18):
and we've got Munchies in the house. And I've been
calling you Munchies for so long that that has become
your name in my mind.
Speaker 5 (44:26):
So I apologize about I don't think you're in the
minority there fair enough.
Speaker 3 (44:34):
And we have.
Speaker 5 (44:36):
So you are.
Speaker 3 (44:39):
You've been on a really amazing journey to become a chef.
I really love the journey that both of you have
come through to be chefs and be here today. But
with the food truck food fights coming up next week,
everybody has to join us. Come out Tucson, support our
support Arizona Bowl. Even if you're not going to the
Arizona Bowl, which they're going to sell out, they don't
(45:02):
have that many tips.
Speaker 5 (45:03):
I've been trying to score tickets man, because one of
the local food vendors used to be a sponsor, so
we used to get free tickets and I've been hitting
them up and they're like, I don't know if we're
doing it this year, they can better find out. I
do know that because every guys for sideline tickets.
Speaker 3 (45:23):
I know that it's presented by Gin and Juice, by
Dry and Snoop, but some of the other sponsors are McDonald's,
Shamrock and the list is long. But I know that
there's not a lot of tickets this year because there
because we're selling out, which is really cool to be
able to say, and we are, but there's still tickets
(45:45):
available and they're from I think they're like twenty one
dollars all the way up to two hundred and fifty dollars.
Two hundred and fifty dollars gets you Arizona Sands Club access,
which is.
Speaker 5 (45:56):
Really check that out and I've heard a lot of
great things about it.
Speaker 3 (45:59):
Yeah, Dan Perez is an amazing chef and we actually
did an episode up there, but he's uh no, yeah, no,
it's a lot of fun and Arizona Stands Club. You
can come with me, we're members.
Speaker 5 (46:16):
Maybe I'll see what's going on. Yeah, I mean there's
Gin and Juice, there's Snoop Dogg kids.
Speaker 3 (46:22):
We've been. We've been trying to get Gut to come
in and do one of the dinners there or or something,
do a takeover of some kind. But there's with football.
After Arizona Bowl, January is gonna be the quiet month.
We're gonna plan some stuff out. We'll see what happens.
But with the Arizona bol coming in, the Tucson Tasty shows,
(46:43):
food truck, food fights, road to Snoop Dog, Arizona Bowl
is going into its final thank you for being here today. Now, Arillo,
you brought some something for us to try and taco stress.
Speaker 4 (46:59):
Let's get some you know, get the tumble rumbles down to.
Speaker 3 (47:07):
And uh with with these tacos. So these are the
case Obedia tacos. They're the carnitas awesome. And uh that's
what the confete uh pork mm hm. We we had
to go back and find out what confete was because
he just threw it out in passing and we wanted
to make sure everybody listening knew exactly what we were
(47:27):
talking about. And uh, yeah, do you do anything with confete?
In Dante's fire Sexy grilled Cheese, I.
Speaker 5 (47:35):
Do something very similar, which is the Riettes. The beefriettes.
You had u last challenge. Every once a while we
do duck comfut, but we haven't done it for a while.
Speaker 3 (47:45):
Yeah, Duck Confete is is really amazing.
Speaker 5 (47:50):
I think.
Speaker 3 (47:50):
Uh the one that I've had the most is over
at Prep and Pastry they do comfeed breakfast skillet with cranberries.
All right, so we got this this taco that's a
corn t tea. It's nice and crispy. Are you frying
this with a little bit of oil?
Speaker 4 (48:09):
Yeah? Yeah, So we put a little bit of oil
on it, and then we do it on the flat top.
That spice so you won't be able to have that one.
Speaker 3 (48:19):
So so you're putting it on the flat top, a
little bit of oil, crispin enough the outside, and then
how long are you cooking this pork?
Speaker 4 (48:26):
For the pork takes about an hour and a half
in comfy styles, so it doesn't take too too long.
Speaker 3 (48:34):
So everybody needs to go on the Instagram pages and
check out what this looks like because this is just Yeah,
I'm I'm not even afraid. I'm excited to bite into this.
M mm hmmm mm hmmm. Wow, amazing flavor. Thank you. So,
(49:09):
I mean that's really savory, and you're right, it's not overpowering.
You don't have any flavor. You don't have it's very
complex flavor, but there's not too much flavor.
Speaker 4 (49:17):
Yeah, yeah, simple something, you know. I like the simplicity
of a lot of things. We go. We use a
munster for our cheese, so we like to you know,
show that off too. You know, we have Let the
pork be the pork, Let the cheese be the cheese.
Let the corn tortilla be the corn tortilla. You know
what I mean. Sometimes when you go too heavy on
certain spices, it kind of numbs it out, and I'm
(49:39):
tasting cumin, or I'm tasting.
Speaker 3 (49:41):
This, or you have no idea because there's just so
much going on, so much exactly. There's a couple of
places in town that I've tried and everybody's like so
excited about them, and then I take the first bite.
One in particular is they do a fried chicken and
they're like chicken tenders, and you bite into it and
there's so much seasoning on it you can't even taste
the chicken. And so it makes me worried a little bit,
(50:02):
like chicken is it chicken?
Speaker 1 (50:06):
Yeah?
Speaker 4 (50:07):
No, I mean, that's a great example of that, you
know what I mean. I mean, yeah, most of our
stuff is like that, though, I mean our Munchies og,
which is the most popular burger. We let the jam
kind of talk on that. Most of our burgers, we
like our bun. We use a bun that's made locally
here by a tortilla factory. So we go and pick
(50:29):
that up, you know, anytime we're open, it's where we're
picking that up, and it's it's on a sweeter note.
It's kind of like a Sonoran dog style like flavor
profile for the bun, but instead of being in a
hot dog, it's usually a breakfast. It's a breakfast a
breakfast butt. So when I wanted to make a burger, yeah,
(50:50):
that that's kind of what I wanted to go with.
Was that. What was that breakfast bun? Did you get
a bite? I did?
Speaker 5 (50:55):
Delicious, yummy, spicy does just like.
Speaker 4 (51:01):
Here spotsy guy.
Speaker 3 (51:05):
I don't think it's too spicy, but then again, we
do the the Tucson Tasty Challenge with the pepper x so.
But you can get a sticker. It's a nice it's
a nice shiny sticker. Nice, it's hot that one's hot.
Speaker 4 (51:21):
We do have a we do a chilio on it,
so it's a little bit different on the so our
beauta gets the avocado susa and the charp prepper sauso
opposed to our carnicas. It gets avocado saucea and the
chili oil carnes because it's cooked comfeet or it is
cooked in fat. I wanted something that's gonna cut through
all that very rich. Cheese is rich, pork is rich.
Speaker 3 (51:41):
You know.
Speaker 4 (51:41):
I need something just as aggressive to kind of it
works cut through it. Yeah, yeah, yeah, no.
Speaker 3 (51:46):
It all it all ties together and from one side
to the other.
Speaker 4 (51:52):
What's up?
Speaker 5 (51:52):
Do you cure your pork before you come in?
Speaker 4 (51:54):
I don't, Actually I don't. I don't cure my pork
before I CONFI.
Speaker 5 (51:59):
That is a thought though, that that's traditional, at least
with the duck. You cure it lots of time and
stuff like that, for like a day or two, then
pull it out and then drop it.
Speaker 4 (52:09):
In the mm hmm.
Speaker 5 (52:13):
No, because all of those comfeete and the reets we
do are all preservation techniques. So they were done not
because they tasted really good, because that's how we could
keep the meat through the winter. So the duck was
cured and then boiled in fat and like kept in
the fat to store it no oxygen, Yeah, exactly, canny
before we could canning. And the same thing with the
(52:34):
riets was put in like eighth earthenware jars, left the
fat right on it and then you just put it
near the fire, melt the float off, put it on bread,
and you have that you know, instant protein kick.
Speaker 4 (52:44):
Yeah. Yeah, that's how it started.
Speaker 3 (52:47):
Right, that's the whole point of you're making me so hungry.
I'm gonna ugly eat this taco.
Speaker 5 (52:54):
And I know it was brand food. I would not
have eaten breakfast an area, but the right.
Speaker 3 (53:00):
So okay, So that's an amazing bite. Now, one of
the bites that was at the semi finals was the
mac and cheese. You got to talk about now. One
of the things I love about your mac and cheese
is the sauted and brake. That's my number one issue
with Like, I look at it and if it's broke, it's.
Speaker 5 (53:20):
A skirt on that one. Pal. Yes, Because on the
food truck, we do not have a stove, so we
put that in a pan. Put the pan in a fryar,
stirred that might be good, stirred the blank out of it.
Speaker 3 (53:35):
Here we go, so that will be a notated dumb
button there.
Speaker 4 (53:41):
But that's okay.
Speaker 5 (53:41):
So and we added the trieso to it. We added
some of our chili puree from our Dirty Pablo grilled cheese,
which is like the torta where they put the chili
glaze on the outside they fry up the bread.
Speaker 4 (53:51):
Yeah, yeah, yeah, yeah.
Speaker 5 (53:52):
So that's one of our spins on one of our
girl cheeses. We put all in there, season it up,
and then we put it on the palm tweeled cup.
So when you got to the bottle and there's a crunchy,
crunchy surprise, that was.
Speaker 3 (54:04):
It went well for the judges. The judges were excited
about it.
Speaker 4 (54:09):
Yeah.
Speaker 3 (54:10):
And then with your with your winning dish, tell us
about uh, tell us about what your thought process was
for that.
Speaker 4 (54:19):
I wanted to use every ingredient one in one bite,
you know, uh so all three. I wanted to you know, highlight.
I've done knight fight before and I didn't come on top.
And the first thing I did is go up to
a judge and be like, dude, what do I need
to do different. Travis was really cool. He was I
know him too, you know, he's just like you should
(54:41):
have done highlight. Whatever the ingredient is, make that the
star of the show. And how could I do that
with all three?
Speaker 6 (54:49):
You know?
Speaker 4 (54:51):
I did a chili crunch with the with the pistachios,
I did the pickle or pickled onions. I ended up
adding the lub sas to it. The syrup, and our
thirty ingredient was, uh, help me out here. What was
the third one?
Speaker 3 (55:09):
Remember the mesquite smokes honey, that's right.
Speaker 4 (55:14):
Yeah, And we ended up doing that like a slaw. Essentially,
we ended up making a crema with that.
Speaker 3 (55:19):
Super tasty and yeah, all right, so you gotta come
out and try these amazing food trucks. Thank you so
much for joining us today on the Tucson Tasty Show.
Thank you to our amazing our guests and sponsors. That's
very all Premium Beef, your financial guy, Cody pac Network
out Doors, Local First, Arizona A Laground Marketing, print and
mail Sokka Mama Luisa's thank you for tuning into the
(55:40):
Tucson Tasty Show. Remember to savor every delicious bite and
keep those taste buds excited see you next week with
Chef Lindy Stay Tasty, Tucson.
Speaker 4 (55:49):
Are you ready to.
Speaker 3 (55:50):
Experience the great outdoors like never before? Look no further
than Network Outdoors, your ultimate destination for adventure and exploration.
With a wide range of outdoor expert guidance, Network Outdoors
is your gateway to unforgettable experiences in nature. Whether you're
a seasoned adventure or just starting out, we have everything
you'll need to make your outdoor dreams a reality. Visit
(56:12):
us at Networkoutdoors dot com and start your next adventure today. Networkoutdoors,
where every step is a new journey. Hello, this is
Wesley's source with a Tucson Tasty show. With every tasty
bite from Veepremiumbeef dot Com, you get premiumbefflavor from the
amazing ground beef to the melt in your mouth Ribbi Steaks.
(56:33):
Every ounce is exceptionally aged for more than twenty one days,
giving verra or Ol Premium Beef exceptional Premium beefflavor. Order
online at ve Premiumbeef dot Com. Again, that's ve premiumbef
dot Com either, Tucson. Are you looking to spice up
(56:54):
your business marketing We'll look no further than a layground
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Patrick and Betsy are here to make your business sizzle.
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your business to the next level. Visit them today at
parkin twenty second Lagron Marketing, print and mail, where your
(57:16):
success is our priority.
Speaker 6 (57:19):
At Mama Luisa's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Stable since nineteen fifty six. Mama
Luis's home of the famous Joe's special homemade linguini with garlic,
hot pepper, seeds, geese, and their famous homemade red sauce.
(57:42):
Enjoy their full bar with local wines and spirits. Takeout
and catering also available. Visit Mama Luis's dot com today
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Sauce and the Tucson Tasty Show.
Speaker 3 (00:36):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance is dedicated to preserving, creating,
and advancing the arts. I'm your host, Wesley Source, and
this is the Tucson Tasty Show.
Speaker 4 (00:50):
Today.
Speaker 3 (00:50):
We have an amazing show lined up for you. We
have a Rillo from Munchi's Food Truck. We also have
Kenneth Floyd from Sexy Grilled Cheese slash Culinary Graduate slash
Dante's Fires slash Iron Chef of Tucson. Two time winning
and it looks like a really really is going to
(01:10):
have his work cut out for him for the Arizona Bowl.
And but we're super excited to see who comes out
on top. These two have actually been cooking together for
a while.
Speaker 4 (01:20):
Right, Yeah, Yeah, we're in gut together.
Speaker 3 (01:24):
And the Arizona Bowl is one week from today. The
tailgate starts at ten am. We're at the U of
A Mall that and it's and it's free to attend,
so everybody needs to come out. We've got twelve amazing
food trucks, ten of them participated in the food Truck
food Fights. You definitely want to check out that logo
and support those trucks. And then we also have over
(01:47):
one hundred and twenty non profits that are going to
be out there, and then there's some VIP areas. There's
gonna be some demonstrations from the different cheerleading squad as
cheerleading squads as well as the bands and everything else.
I mean, it's gonna be a really fun day. Oh
and I almost forgot to mention Snoop Dogg and well,
Gin and Juice by Dre and Snoop is building a
(02:09):
house at the U of A Mall, so we're talking
about two by fours sighting. They're gonna have this. It's
gonna be the Gin and Juice experience. So if nothing else,
you've got to come out and check out the gin
and Juice experience, right.
Speaker 5 (02:24):
I hope their pr person has thought that it needs
to be like the Lamb to Lamb to Lamb to House.
Speaker 3 (02:31):
You know, I'm not sure, but I haven't seen I've
seen some mock ups maybe, but it's gonna be It's
gonna be amazing, and it kicks off at ten am.
That's when we're going to be introducing the secret ingredients.
We're gonna give you the first challenge. Whoever wins that
first challenge gets an advantage in the second second challenge,
(02:52):
and then going into the third challenge, it's going to
be it's gonna be a lot of fun. So everybody
needs to come out for the food Truck Food Fights,
but you also get to get tickets to the Arizona Bowl.
Best way to do that is go to the Tasty
Show dot com, go to Food Truck Food Fights at
the top, and then click on that Arizona Bowl logo
that's spinning right in the middle of the page, which
(03:14):
is you Gata goes. Yeah, it's hard to miss, but
definitely go or go to the Tastyshow dot com so
you can go get your tickets and that's through the
Arizona BWL and we're we're a proud partner of the
Arizona bowl Snoop dogg Arizona Bawl. And it's it's gonna
be fun to see what happens. He's gonna be official,
not officiating. I always say that commentating for the Arizona Bowl.
(03:35):
So he's there in the stadium. And whoever wins, whoever
out of the two here who win, you're gonna be
on the Both of you will be on the field
either in the second or third quarter. We're looking at
times and scheduling for that, but you'll be announced the
winner or announced on the field. So Snoop Dog's gonna
(03:57):
be up in his box box seats and then uh
and then he's gonna see you. Just saying so it's
gonna be a lot of fun. But it's it's it's
just a fun day. So everybody needs to come out
and check it out. If you haven't tried Gin and Juice,
(04:19):
come out and get the get the gin and juice
by Drey and Snoop.
Speaker 5 (04:23):
And carry at the Restaurant's pretty good, you do?
Speaker 3 (04:25):
Yeah, oh wonderful. You know I heard that we're from
my understanding, Tucson has actually been really taking that sponsorship
to heart because we're the number one city the United States.
Speaker 5 (04:36):
Yeah, I think that.
Speaker 3 (04:38):
Gin and juice in the country.
Speaker 5 (04:39):
Well, I mean to soon rewards people that you know,
take care of them. Absolutely.
Speaker 3 (04:46):
Yeah, but uh, you know we're gonna we're gonna get
vera Earl plugged into this this competition. It's gonna be amazing.
Now Vera Earl if you don't know what Vera Earl
is via old ranch is just down in Sonoida. So
when you go out to Dose Cabeses or the meeting
Room or Hops and Vines or run or there's so
(05:08):
many there's so many wineries out there. I can't list
them all, but you got to go down and check
out their store. They're open Monday through Friday, I believe,
or Monday through Saturday. And their beef is that it's
amazing beef. It was beef beef. That is what you
expect from beef. And when I started eating it, I
(05:29):
didn't realize that I was missing anything from the beef
from the grocery store. But it has that umami flavor
you're missing from all your grocery store beef and even
even some of the better place or the better beef
that's out there, because we were exclusively eating prime beef
from one place and it just beats it every day,
and yeah, no, I love it. They're also a huge
(05:51):
sponsor of mine. But you go to a vepremiumbeef dot com.
They've got hot dogs, they got burgers, they got bougie burgers.
I get one hundred percent brisket burger.
Speaker 4 (06:02):
Uh.
Speaker 3 (06:02):
You have to use that on a You gotta cook
that on a flat top because otherwise you're lighting your
grill on fire. But it's and it's all amazing and
you can smell the difference when you start cooking it.
You're like, oh, oh, this is gonna be good. Like
we did smash burgers a couple or earlier this week,
And I mean it just goes on the grill, a
(06:23):
little bit of tiny bit of seasoning salt and that's
all you need. Uh speaks. The beef speaks for itself.
And I know some people that would eat it raw.
But actually, you know, Danny Prez from the from the
Arizona Sands Club did a beef tartar. Yeah nos Carpaccio.
Speaker 4 (06:45):
Did I say that right?
Speaker 3 (06:47):
And it was it was over the top good, nice,
and yeah it was.
Speaker 4 (06:52):
Yeah. So if you.
Speaker 3 (06:54):
Haven't gotten your beef for the holidays, get the order
in now. You go to be epremiumbef dot com, vepremiumbeef
dot com and they bring it to your front door.
So definitely tasty.
Speaker 5 (07:08):
I got mine dry aging for Christmas right now.
Speaker 4 (07:12):
I love it.
Speaker 3 (07:13):
It's exciting and it is twenty one day dry age,
so you don't have to do anything else because it
removes all that unnecessary liquid.
Speaker 5 (07:19):
You know, you can always take more.
Speaker 3 (07:23):
I got my mind's coming in all right, Well it
came in this week, and yeah, we're gonna probably do
some extra rub it down with a little bit of
a kosher salt and put in the fridge and let
it just kind of hang out.
Speaker 5 (07:36):
I think I read mine with cheese cloth and douse
it with red wine.
Speaker 4 (07:39):
Mm, red wine. There you go.
Speaker 3 (07:42):
I like that. I don't have a special fridge for it,
so I have to use the salts. But yeah, So
Arizona Bowl. What are you guys most excited about for
the Arizona Bowl? Is it going to be the fifteen
thousand plus people that we're going to see show up? Hopefully?
Speaker 4 (07:58):
Absolutely? I think that's for the tail just for the tailgate.
Speaker 3 (08:01):
We're going to have fifty people at the studio or
the stage or.
Speaker 5 (08:04):
This competition and the line. At the same time, there's
a small food trug I got. Yes, we've got no
no CDL required to pull mine down the road, but.
Speaker 4 (08:16):
I have a canopy and yeah, kind of in a dream,
fair enough, but same. I think that's probably the thing
that I'm thinking of the most, is just how to
execute really good food and get her get what mun
cheese is about as quickly and as as efficient as
(08:36):
we can. But at the same time, you know, trying
to figure out whatever you guys have in store for us,
you know, and executing those those those challenges and and
and moving forward.
Speaker 3 (08:47):
No, that's amazing. And with that, you know, we're going
to be located, so the competition is going to be
located right by the main stage. Main stage is the
southeast corner, right in front of the basketball courts at
the U of A by Michale, the McHale Center, and yeah,
festival books, right I believe so, yes, But and then
(09:10):
we have the community our community village right across from us.
And then uh, but we've got the four semi finalists
lined up. You'll be in the middle. We're gonna have
the judges table and a blowhorn and a dream right,
but we're going to try to drown out the music
as much as possible. But we want to make sure
that we're participating. So you've got to come over and
(09:33):
check it out and UH and support these food trucks
because I mean, your guys are going to be it's
going to be wild. Yes, last year they were saying
that they wait for food was an hour at every
food truck, So we're opening that a little bit of
UH challenge preparedness. We've got Arizona Water and Ice that
(09:57):
have given us a refriger our freezer truck, our trailer,
so we're gonna have some cold storage and which is amazing.
Thank you so much for doing that. To our sponsors
and then and then you know it's Florid Core. Florida
Core really showed up to support the community UH in
this event and helped us get the advertising dollars that
(10:18):
we needed so that we could produce this for for Tucson,
because this is for the food trucks in Tucson and
UH and it's been a wild ride and.
Speaker 5 (10:29):
Needs to and it's usually done pretty well about supporting
these big local events from GEM Show to events like
the Arizona Bowl that uh well, from what I understand,
and Elucson community.
Speaker 3 (10:44):
And from what I understand, you know, we have Colorado
coming in and Miami and uh huh Miami Ohio. Oh,
producer Tina has left left the studio, but she's my
Insta fact checker, so we'll leave that on her. But
(11:07):
the Miami Ohio that's even cooler. So both those teams
travel really well, and uh so we're we're super excited
to see them here and uh but Tucson's going to
show up and represent even more. But being that the
tailgates free to attend, I mean, come out and get something.
Speaker 4 (11:26):
It's a thing to do, you know what I mean,
you have Saturday being family. It's very I mean, you
have food left and right all over town. I mean
it's awesome. But the fact that we're there.
Speaker 3 (11:36):
Absolutely and and you know, we have so many food
trucks that are participating, and but upfront and center is
going to be the Pizza a Lalina. Did I say
that right?
Speaker 5 (11:47):
Yeah?
Speaker 3 (11:48):
Thank you, and the love La is going to be there,
Sexy Girl cheese and Munchies of course, and then we
have Colonel Mustard hot Dogs, we have Caffeine Dealer, we
have why Not Breakfast, we have Willi's Phillies is going
to be there, and I'm missing somebody yukis that one's
(12:09):
modern Ukrainian food? Which you got the true one? Just
Shuros isn't going to be there. They pulled the spot
from us, so yes. And then there's there's a couple
of other food trucks, but the food trucks that participated
in the food truck food fights are the ones with
the stickers, So definitely check those out and and make
(12:30):
sure that you're supporting those. But more importantly than anything else,
stay Tasty, Tucson. Are you ready to experience the great
outdoors like never before, Look no further than Network out Doors,
(12:52):
your ultimate destination for adventure and exploration. With a wide
range of outdoor expert guidance, Network out Doors is your
game way to unforgettable experiences in nature. Whether you're a
season adventure or just starting out, we have everything you'll
need to make your outdoor dreams a reality. Visit us
at networkoutdoors dot com and start your next adventure today.
(13:14):
Network Outdoors where every step is a new journey. Hello,
this is Wesley's source with a Tucson Tasty show. With
every tasty bite from Vepremiumbeef dot Com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera or ol Premium Beef
(13:36):
exceptional premium beef flavor. Order online at vee premiumbef dot Com. Again,
that's ve Premiumbeef dot Com either, Tucson. Are you looking
to spice up your business marketing? We'll look no further
than a layground Marketing and Mail located right at twenty
(13:56):
second and Park, Patrick and Betsy are here to make
your business sizzle. From eye catching designs to top notch printing,
They've got you covered. Trust the experts at a Legro
to boost your business to the next level. Visit them
today at parkin twenty second Legro Marketing, Print and Mail
where your success is our priority.
Speaker 6 (14:16):
At Mama Luisa's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Staples since nineteen fifty six. Mama
Luis's home of the famous Joe Special, Homemade Linguini with garlic,
hot pepper, seeds Geez, and their famous homemade red sauce.
(14:40):
Enjoy their full bar with local wines and spirits. Takeout
and catering also available. Visit Mama Luis's dot com Today.
Welcome to the Tucson Tasties Show, brought to you by SOAKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advance the arts. And now it's time for more
(15:02):
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. The Tucson Tasty Show is brought
to you by SOCCA, the Southern Arizona Art and Cultural Alliance.
SOCCA is dedicated to creating, preserving and advancing the arts.
I'm your host, Wesley Source, and this is the Tucson
Tasty Show. Thank you to our amazing sponsors, Vera Earl
(15:25):
Premium Beef, Your Financial Guy, Cody Peck, Network Outdoors, Local
first Arizona Aligra Marketing, print and mail and don't forget
to like subscribe, share and repeat, and you can't forget
Mamal Louise's. Mama Ouise is Michael Elafonte. If you haven't
been there recently, you got to go down there and
get a Joe special.
Speaker 3 (15:46):
It has really just it it ages well, I mean,
it's just it's one of my favorite dishes. But we're
here in studio right now with a relio of munchies.
You are currently one of the finals for the Tucson
Tasty Shows, Food Truck, Food Fights, Road to Snoop Dogg's
Arizona Bowl brought to you by Florin Decorp, which is
(16:08):
really exciting. But it's next weekend. It's in a week
right today Saturday, and one week will be at the
air at the U of A Mall and we're going
to go toe to toe.
Speaker 4 (16:20):
Yeah, start participating and showing off what we do and.
Speaker 3 (16:24):
Oh we have to you know, Oh, we have it
lined up for you. We got together with the judges
yesterday or not yesterday, on Monday last week and we
lined it out. So we've got a lot of community
engagement happening and It's going to be a lot of
fun while you're trying to serve, you know, while you're
(16:44):
fifty orders behind, and then you've got to compete and
you've got to run around the mall and do all
this stuff. It's going to be fun.
Speaker 4 (16:51):
Yes, I'm excited. I'm looking forward to it, and I'll
have my quick feet on, you know.
Speaker 3 (16:56):
So tell us exactly what Mounchies is.
Speaker 4 (17:00):
Is is a pop up food truck. We've been doing
it for almost three years now. My wife and I
started it. We've been in the culinary world here in Tucson,
Arizona for at least the last ten years, and we
just love food and we love cooking. We love showing
off what we do. She's French on Mexican and we
(17:21):
just kind of said, hey, what are the most you know,
comforting things of both of these you know worlds, you know,
and Tucson specifically, we're attached to Sonora, Yes, big cattal
in here in Arizona's cattlean too, and we decided to
go with Betria. It was really popular. It's very popular,
you know, it still is, you know, so you're if you.
Speaker 3 (17:42):
Don't have it in your restaurant and you're serving any
kind of Mexican food, which is really just Tucson food,
but you're doing it wrong, right, and everybody has their
own media. Yeah, and it's it's almost as fun as
talking about the difference between different family recip He's for
spaghetti sauce, you know, like bringing in madel oises.
Speaker 5 (18:03):
Right right.
Speaker 4 (18:06):
On our first day, we had a soft opening. We
had inveted our friends over Inveted. You know, some of
our colleagues were like, hey, come try out our menu.
We're kind of thinking about this. Our menu was like
twice the size that we haven't now, you know what
I mean. And it was a really quick like eye opener, like, Okay,
maybe we should bring this back a little bit. We
originally had just a braised beef and people liked it.
(18:30):
People were really excited about it. We had like a
taco version and a sandwich version, so you could pick
from each one, and it really just wasn't I wasn't happy.
People were telling me it was great. I wasn't happy
with how I felt with it. Sure, and at that moment,
we just we kind of sat down and said, hey,
you know what, let's just go with the beer yet
let's go with something that you know, people are a
(18:51):
little bit more used to. And it like it clicked,
like people were they read the menu, they go, oh, beery,
I got guess. Let's let's go. I want to try you.
I want to try yours, you know, and I mean
there's legends here in town that have amazing bedia. So
it was like, all right, let's start chipping at it.
Let's see how how far we can go with this
and see how, you know, how they're going to react
with our with our seasonings and our flavors. And you know,
(19:14):
there's so many different recipes, like you were saying about
like are you using the.
Speaker 3 (19:20):
Are you using the bath bomb style media?
Speaker 6 (19:24):
Uh?
Speaker 4 (19:24):
From from at one place from Yeah, that's exactly.
Speaker 3 (19:28):
No, No, how many ingredients does you have? Because apparently
that's like the thing because when we talked to Jan
al Manza, he's like, oh, there's like thirty six ingredients.
I didn't know what's in it anymore. Just a little
bit of that, a little bit of this.
Speaker 4 (19:42):
Yeah I am. I'm a little bit different on that.
I'm a little more Yeah. Yeah, less is more and
in our opinion, and everyone has their with their flavor
profile what they like and what they enjoy. Me personally,
I kind of want things to speak themselves. If I
put too much, you're gonna take away from the beef,
(20:03):
you're gonna take away from you know, the corn, from
the from the tortillas. And uh, the way we structure
our tacos, I mean a lot of people just do
the meat and cheese and you get to dip it
in the consume. We go a whole other route. We
we load them up. We have cabbage, pickled onion, and
(20:23):
we do two salsas, creamy avocado salta and a charred
pepper salsa, so you get two different heats. And so
it changes from like I'm just gonna we still offer
the dip. We still offer the consome because there is
a big following for that, right, So it's like we
still do that, but we kind of want to have
(20:45):
the taco fully composed with what I think you should try,
what I think the taco should taste.
Speaker 3 (20:51):
Like, you know, well it's your bite. So yeah, absolutely,
I'm with you there. And uh, but you have more
than just the case obedia taco. Correct, Yes, so what
else do we have on your truck?
Speaker 4 (21:03):
So actually they're bringing some bites in today to what
we also have is we have Carneita's tacos. So we
want something with a com feed pork right, super tender.
I personally like pork a lot, so it's kind of
like my favorite taco beery is still king.
Speaker 3 (21:18):
You know, you gotta go back to Really, you just
said comfeed or comfe Yeah, isn't that okay? So what
is that for our listeners? Yeah?
Speaker 4 (21:27):
Yeah, So com feed is essentially is cooking within its
own fat, right, or submerged in its own fat. So
when you had water too, like pork shoulder or anything,
you get it really fibery becomes more like pooled pork. Right,
It's really and it's tender and it's juicy, and that's
great comfeine. It keeps all this moisture and this juiciness
(21:50):
in the pork, letting the pork be work, you know,
and it just it's just as tender as pooled pork.
It has a little bit more body to it, a
little bit more structure.
Speaker 3 (22:00):
Right, you're making me hungry.
Speaker 4 (22:02):
Let's go.
Speaker 3 (22:03):
It is lunchtime. So where are you today that everybody
can come and out and find you since it's Saturday,
you know, twelve to one. Right, so this is lunchtime.
Where are you today?
Speaker 4 (22:14):
Today? Specifically, we are, oh sor it's Saturday, Saturday, okay,
so on Saturday, we're actually we're actually going to be
closed today. We're going to be closing and preparing ourselves
for our upcoming week that's coming up. We're really excited.
We want to bring our a game. So we've had
(22:37):
a couple of weeks that have just been slammed with parties,
slam with events, and we do private events, we do
caterings and stuff like that. So we've been really busy
with that stuff getting ready for the twenty eighth. We're
so excited to be participating in it. We're nervous to
be in it, you and me both.
Speaker 3 (22:55):
Let's let's go.
Speaker 4 (22:57):
Let's go. Yeah.
Speaker 3 (22:59):
So yeah, but for but so you're closed today, But
that's okay because everybody can find you on Instagram, Facebook.
Where are you looking at?
Speaker 4 (23:08):
So we're on Instagram, We're on Facebook. We post our schedule.
We definitely put where we're going to be for you know,
going to be available for the public and stuff. But yeah,
Instagram is munchies dot x x I I just a
little same you user name for Facebook.
Speaker 3 (23:26):
And monkeys isn't spelled un cheese. It's cheese. Yeah, that's
to ease and a Z.
Speaker 4 (23:32):
Yeah, a little play on the on the name, A
little play on the cheese, right, a little you know.
So it's m U n C h E e Z
dot x x I. I would be our username for
Instagram and Facebook. Yeah we won with that name. Uh man.
We sat down my wife and I who's my partner,
and all this and and and has. We created the
(23:53):
menu together, but creating the whole image of everything was
kind of tricky because we're not we're you know, we cook,
you know, but yeah, yeah, we She kind of had
the idea of munchies and I love the idea of it.
Speaker 3 (24:08):
Well, you're known as Munchies to the Tucson Tasty Show,
and you're behind you on that. And so all right,
so we get about three minutes left and we got
to go back to the menu. So you have the
you have pork, You have the beef or the media,
which is typically it's traditionally go. But the beef is
just amazing, and I'm sure that you use a great
(24:28):
quality beef like vir Earl beef.
Speaker 4 (24:30):
Right, Yeah, that's it. Actually, yeah, we used Earlier we
were talking about how Sonora is Catalan and Arizona's attached
to Sonora, Mexico. That's why this region uses beef. It's
because of the region ranches. So the ranches are all say, hey,
you know what, the goat's gray, but beef is king.
And we just do a little different here in Tucson.
(24:52):
You know, on the rest of our menu, we have
cheeseburgers the other side of the comfort food, right, so
taco's on one side, burger on the other. Absolutely, we
have our munchies og which is our most popular, is
kind of the original burger. It's a bacon jam burger, sweet, savory,
saltya you know, bacon jam.
Speaker 3 (25:13):
Now we're talking. I mean it should and you make
this all from scratch, absolutely absolutely, and I love the
diversity of the menu. And there's you know, obviously there's
a reason that you are one of the finalists. I mean,
you definitely bring your a game every time you come out.
And let me ask you this with that, you know,
and this is just quick, but why are you a chef?
(25:36):
I mean, what made you go I have to be
a chef.
Speaker 4 (25:40):
It's been a it's been a journey. I've always loved cooking.
I've always loved you know, I've never been like, oh,
that dude is super bright, you know what I mean.
But ever since I was a kid, I've always loved cooking,
and I've always cooked for my family. I have a
really big family. I have ten on my ten aunts
and uncles on both sides. Yeah. Yeah, So I had
(26:01):
a lot of cousins. One of the like the big, big,
like pinnacle points for me was my cousin left to
the military. He left, it was in the army, and
he when he came back, he brought his wife. He
was like, oh man. I was like, oh dude, I'm
in culinary. I'm in high school. I'm in culinary. Let
me make you some ribs, you know. And I made
him some some beef barbecue ribs and he was just like, dude,
(26:24):
this is the best thing. And it was. I think
about it now and it's probably it was probably trash,
you know what I mean. Like it was not the
not the best, but he just like and he's like
one of the cousins I looked up to the most.
He's my older cousin. So I was just like, oh, whatever,
you say you know hey, and yeah, he just said
he just convinced me right there, and then I was
just like, he said, this is an amazing dish. This
(26:46):
ribs amazing. And from there on it was just like, Okay,
let me hyper focus on on on culinary and.
Speaker 3 (26:53):
That's that's awesome, and we're gonna learn more about you.
We're also going to be bringing in Kenneth Floy, We're
gonna have of Shane from Tucson Foody. It's gonna be
a lot of fun. And then yeah, so stay through.
Are you ready to experience the great outdoors like never before?
(27:14):
Look no further than Network Outdoors, your ultimate destination for
adventure and exploration. With a wide range of outdoor expert guidance,
Network Outdoors is your gateway to unforgettable experiences in nature.
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have everything you'll need to make your outdoor dreams a reality.
Visit us at networkoutdoors dot com and start your next
(27:37):
adventure today. Network Outdoors, where every step is a new journey. Hello,
this is Wesley's source with the Tucson Tasty Show with
every tasty bite from Beepremiumbeef dot com. You get premium
beef flavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving verra or Ol
(27:59):
Premium Beef exceptional premium beef flavor. Order online at vee
premiumbef dot Com. Again, that's ve Premiumbeef dot Com. Heyither Tucson,
are you looking to spice up your business marketing? We'll
look no further than a Leagra Marketing print and Mail
located right at twenty second and Park, Patrick and Betsy
(28:22):
are here to make your business sizzle. From eye catching
designs to top notch printing, They've got you covered. Trust
the experts at a Legra to boost your business to
the next level. Visit them today at Park and twenty
second Legro Marketing, Print and Mail, where your success is
our priority.
Speaker 6 (28:40):
At Mama Luis's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Stables since nineteen fifty six. Mama
Luis's home of the famous Joe Special Homemade Linguini with garlic, peppers, seeds,
(29:01):
geez and their famous homemade red sauce. Enjoy their full
bar with local winds and spirits. Takeout and catering also available.
Visit Mama Luis's dot com Today. Welcome to the Tucson
Tasties Show, brought to you by SOCCA, Southern Arizona Art
and Cultural Alliance, dedicated to creating, preserving and advancing the arts.
(29:23):
And now it's time for more tasty bites with your host,
Wesley Source. Welcome back to the Tucson Tasty Show. The
Tucson Tasty Show is brought to you by SOCCA, the
Southern Arizona Art and Cultural Alliance. SOCCA is dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source,
and this is the Tucson Tasty Show. Thank you to
(29:45):
all of our amazing sponsors via El Premium Beef, Mama
Luisa's your financial guy, Cody Peck, Network out Doors, Local
First Arizona a LA Gram Marketing, print and mail, and
don't forget to follow, like, subscribe, share and repeat on
social media's uh, that's Instagram, that's YouTube, Facebook, uh, and
anywhere you can find the podcasts through iHeartRadio. So we're
(30:10):
in studio with Aurelio and how you doing. You're holding
You thought that this was gonna be a lot scarier,
didn't you.
Speaker 4 (30:18):
Absolutely? You make it very easy and comfortable. So thank you.
Speaker 3 (30:24):
Well, I really appreciate you being here. And we're starting
about how you got your start in the culinary. So you, uh,
you started doing culinary or you started studying culinary in
high school and you meet some ribs. Everybody said that
they were great. You you feel like, well I could
do better.
Speaker 4 (30:42):
Yeah. At the time, I was like this is great. Yeah,
they are great, you know. And now that I've you know,
put years in in in cooking and uh, you know
chef around Tucson, it was it was now I think
I was like, man, what was I think? You know,
I started off boiling meat with no salt, not you
know what I mean. But you know, the whole boy
was to get tender, tender me. So we did achieve
(31:02):
that that day, and uh, yeah, it was it was
it was a start of that and and I did. Uh.
I was a carregiver for a little bit for like
five years. I really love people. I loved communicating connecting
with people. And after five years of that, though, I
just needed to go back to the kitchen.
Speaker 6 (31:21):
You know.
Speaker 4 (31:21):
I was, you know, cooking a little bit here and there,
but nothing too serious, and just, uh it clicked. Man.
I was just like, I need to do what I
really love and and threw myself in there. Went started
working at Mama's Wine Barbecue. Met my wife there and
she was actually my boss, you know, was like, hey,
(31:42):
kind of cute, you know, and then just got involved
with my favorite restaurants, you know, and and and then.
Speaker 3 (31:49):
She fell in love with your food.
Speaker 4 (31:51):
She did, she did. She's like, you know what you're doing.
She was also in culinary, she did the j ted stuff.
She she she went into the whole program. She fit,
you know, she became a certificed chef, through papers, through everything.
So like we have our own you know, she's always
pushed me to be better. We ended up working at
Union Public House together for a while and it's a great,
(32:12):
great spot to learn. It's it is a busy, busy spot,
so that's kind of where I started.
Speaker 3 (32:17):
It's done amazing with that entire area and It's really cool, absolutely,
especially with well, my favorite is it might be a
little bit biased, but knife fights go in there for
the final and it's always it's always just wild.
Speaker 4 (32:29):
It's wild, It's it's awesome. They would host whiskey Wednesdays
there and it was just like two it could fit
like two hundred people, so like you would fit them
and the minute that we're packed or close the doors
and then like as soon as people were out, they'd
leave the doors closed and we have to like flip everything.
It was just a may Ham spot, you know. It
(32:50):
was just always super busy. But it was also like
you got to meet some NBA players, You got to
meet some NFL players that were xuo A, you know,
these students. So you're like it felt me and you
felt like a star a little bit. And but you
met I'm met some amazing chefs, Chef Tucker, Chef Casey,
and then just slowly, you know, just the hunger of
trying to I felt like I was behind, you know,
(33:11):
I was like, oh man, I left the culinary world
for a little bit. So it was just like any
type of kitchen job that I could pick up, or
any chef that I like, really wanted to learn from.
I got involved with that, and then one day I saw, uh, well,
I became the chef at Ballivet of the Behavioral Health Hospital,
and then I met chef Obie. Who I look at.
(33:32):
I mean, he's my dude. That's the guy, you know
what I mean? That's people.
Speaker 3 (33:39):
I'm sad that I can't go into his kitchen anytime
I want to get his food, because you're right, I mean,
he can throw down me.
Speaker 4 (33:45):
He is the godfather of chefs and Tucson. He's lovely,
he is he knows what he wants and he has
this flavor. You ask him about anything. He's just a
good book, you know, and he is just he He
really tuned in. He helped me tune in recipes because
back then it would just be like, oh, I know
(34:07):
how to make a really cool sauce. I know how
to do is well? What you put in it? How'd
you do it? What's how? How much? How much Pepper Cordner?
How much is this? How much is that? Uh? And
then it was just deconstructing things, reforming them a certain way,
and then being invited to be part of the gut Dinners,
which is a Gastronomy Union of Tucson was just like
(34:29):
my first time of like whoa, Like, okay, I'm hanging
out with the chefs now, you know. So my first
time doing that, I was with Nayoma annoy Me and
Chef noy Me and it was a blast. It was
a blast. It was like it was like eye opener
to be around all these amazing chefs from the parish,
(34:49):
from Gourmet Girls and just being surrounded by all these
this talent, you know, and everyone having the same goal
like who could make the best dish? Know, bragging rights
in the back. You know.
Speaker 3 (35:02):
The Gut Dinners are some of our favorite series that
happened in Tucson because we get to actually eat, sit
down and eat all of that, and it's it's pretty
cool to be even invited to be a part of that.
But and it's one of the few times that I
get to sit down and eat stuff that chef always right.
Speaker 4 (35:21):
Yeah. Yeah. And it's multi course you know what I
mean that in town there's not there's not too much
of something like that where there's multiple courses happening in
multiple different styles of dishes and challenges. You know, there's deceptions.
There's one thing that you want to show a certain
style and show a certain dish and have it tastes
(35:42):
completely different. I've done it for the last you know,
five five years now. I've got to be in Captain
three times now and it's been every time it's been amazing.
In a different challenge and different you know experience. So
it's been it's been great. Ye yes, yes.
Speaker 3 (36:00):
And then so you've done all of that, now you're
you're really getting into developing your own flavors. You've got
your own menu, and you're competing in uh, the the
number one food truck competition in Tucson, the only food
truck competition.
Speaker 4 (36:17):
That's right.
Speaker 3 (36:19):
But it's the road to Snoop Dog Arizona Bowl, which
is which is going to be a blast, and everybody
can find you next week on December twenty eighth at
the Arizona Bowl or at the Arizonable Tailgate which is
at the u of a mall. UH and it's free
to attend. Right, that's the best part. And we're going
to put you through some it's gonna be it's gonna
be fun.
Speaker 4 (36:40):
We had challenges.
Speaker 3 (36:41):
We had some fun coming up with challenges, but they're
all it's all to build the community.
Speaker 5 (36:45):
And so it's not.
Speaker 3 (36:48):
Who can you know, throwing a knife between you and
Ken and figuring out, you know, like.
Speaker 5 (36:53):
Good lifefe and him knives bounce off me and him.
Speaker 3 (36:57):
Welcome to Welcome to hen Floyd, our other competitor. We're
weighing in today, aren't we We.
Speaker 5 (37:05):
Are weighing in. I'm gonna squirt in the room.
Speaker 4 (37:09):
I think.
Speaker 5 (37:12):
That's the barometer we've got.
Speaker 3 (37:14):
The uh we've got the two competitors are the two
finalists for the food truck Food Fights. Congratulations to both
of you, and uh are you excited?
Speaker 5 (37:24):
I'm excited.
Speaker 3 (37:25):
So one thing that we're gonna do uh, because it
is it is Snoop dogg Arizona Bowl brought to you
by are presented by Gin and Juice, by Drey and Snoop.
So every every segment will be incorporating Gin and Juice
because we have to pay homage to the host, right
and uh, which is gonna be a lot of fun.
Speaker 4 (37:43):
But the.
Speaker 3 (37:45):
The thing that the other parts of it are going
to be a lot of fun too because it's food trucks.
So we've got to have the food truck. We've got
to show your culinary skills because you're both amazing chefs,
and then you gotta you.
Speaker 5 (37:58):
Gotta do something else, something else.
Speaker 3 (38:03):
It's gonna be fun. I will say this, Okay, So
there's gonna be an appetizer, a main, and a dessert.
And for the dessert, you've got to repurpose something and
I'm not gonna tell you what it is, but because
that missed ingredient is going to be revealed during the
during the tailgate. But it's something that all you've both
worked with and probably can do amazing things with. So
(38:25):
I'm excited. But what is so the competition so far?
What are your How do you feel the competition has
been thus far?
Speaker 5 (38:37):
It's it's been lots of fun, very interesting, nice wrinkles
thrown in it, you know what I mean. There's the
collab thing was fun. Secret ingredients were not too egregious.
It's not like the gut guys the Ball of Molart.
No one brought anchovies or no prect real neat mean
(38:59):
ones ones.
Speaker 4 (39:02):
I think the tougher cut. Yeah, it's just like.
Speaker 5 (39:07):
Normal corn.
Speaker 3 (39:09):
There won't be any prickly pair I.
Speaker 5 (39:11):
Promise, okay, freaking pickles all right?
Speaker 3 (39:16):
And then, so what's been your favorite berth thus far.
Speaker 4 (39:21):
Just meeting honestly is just meeting. Uh, the group of people,
the wave of supporting two so on. It's it's amazing.
You have so many food trucks out there and uh,
you know, for people to come up and and choose
and pick one of your items and and just come
back and just love on you. It's that that feeling
is really good. You You don't ever you know, you
(39:42):
see so many food trucks in town. You're like, where
do we stand? Like are they happy with us? You know,
we have a small group that just are lying to us,
you know what I mean. So, uh, to be out
there and then just have people just kind of almost
validate you and be like, hey, dude, this is this
is something different here you got something really good and
that feels great. That feels great because there is a
(40:03):
lot of work that goes into being mobile to to
to and all this.
Speaker 5 (40:08):
You know, and the truck lit exactly exactly and rent
the cons everything's driving down the road.
Speaker 4 (40:17):
Everything shakes at once.
Speaker 3 (40:19):
So we got about a minute left in this segment.
But you know, next year, it's uh, we're going to
start planning in January, which is really exciting. Because we're
going to have some really cool events baces. Although let
me let me just say thank you to all of
our hosts because we went to Harbottle Bring Company at
Ajo and Pelbraton twice guy and gracious host and then
(40:43):
we were at Diamondbacks shooting sports for one of the nights.
That was a lot of fun. Their store was closed,
but they said take over the parking lot. We're going
to be there and that was a blast. And Whiskey
Roads really brought down, brought down a large group and
Znora absolutely killed at Fada Genes and all the bands,
(41:06):
and thank you to Tucson Loves Music for providing the
bands because they brought in all the equipment. They set
up all the stage and everything else which set the
environment which was a lot of fun. We might do
some DJs next year, but you know, we'll see what happens.
So we'll be right back after the break and as always,
(41:26):
stay tasty, Tucson. Are you ready to experience the great
outdoors like never before, Look no further than Network Outdoors,
your ultimate destination for adventure and exploration. With a wide
range of outdoor expert guidance. Network out Doors is your
gateway too unforgettable experiences in nature. Whether you're a seasoned
(41:48):
adventure or just starting out, we have everything you'll need
to make your outdoor dreams a reality. Visit us at
Networkoutdoors dot com and start your next adventure today Network Outdoors,
where every step is a new journey. Hello, this is
Wesley's source with the Tucson Tasty Show. With every tasty
bite from vee Premiumbeef dot Com, you get premium beefflavor
(42:10):
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera or ol Premium Beef
exceptional premium beef flavor. Order online at vee Premiumbeef dot com. Again,
that's ve Perimiumbeef dot com. Heyther Tucson, are you looking
(42:34):
to spice up your business marketing? Well, look no further
than a layground marketing, print and mail located right at
twenty second and Park, Patrick and Betsy are here to
make your business sizzle. From eye catching designs to top
notch prinzy They've got you covered. Trust the experts at
a Legron to boost your business to the next level.
Visit them today at Parkin twenty second Legro Marketing, print
(42:55):
and mail, where your success is our priority.
Speaker 6 (43:00):
At Mama Luisa's, they don't like to brag, but the
fact that they make over one hundred pounds of fresh
pasta daily means they're doing something very right. Home cooking
the Italian way never goes out of style. Mama Luis's
has been at Tucson Staples since nineteen fifty six. Mama
Luis's home of the famous Joe Special, homemade linguini with garlic,
hot pepper, seeds, geese, and their famous homemade red sauce.
(43:23):
Enjoy their full bar with local wines and spirits. Takeout
and catering also available. Visit Mama Luis's dot com today.
Speaker 3 (43:32):
Welcome to the Tucson Tasties Show, brought to you by SOCCA,
Southern Arizona Art and Cultural Alliance, dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. The Tucson Tasty Show is brought
(43:53):
to you by SOCCA, the Southern Arizona Art and Cultural
Alliance dedicated to creating, preserving, and fancying the arts. I'm
your host, Wesley Source, and this is the Tucson Tasty Show.
This is the last segment of the show. It's been
a great Saturday afternoon and we're in studio with a
Rillo and Ken from Dante's Fire and Sexy grilled Cheese,
(44:18):
and we've got Munchies in the house. And I've been
calling you Munchies for so long that that has become
your name in my mind.
Speaker 5 (44:26):
So I apologize about I don't think you're in the
minority there fair enough.
Speaker 3 (44:34):
And we have.
Speaker 5 (44:36):
So you are.
Speaker 3 (44:39):
You've been on a really amazing journey to become a chef.
I really love the journey that both of you have
come through to be chefs and be here today. But
with the food truck food fights coming up next week,
everybody has to join us. Come out Tucson, support our
support Arizona Bowl. Even if you're not going to the
Arizona Bowl, which they're going to sell out, they don't
(45:02):
have that many tips.
Speaker 5 (45:03):
I've been trying to score tickets man, because one of
the local food vendors used to be a sponsor, so
we used to get free tickets and I've been hitting
them up and they're like, I don't know if we're
doing it this year, they can better find out. I
do know that because every guys for sideline tickets.
Speaker 3 (45:23):
I know that it's presented by Gin and Juice, by
Dry and Snoop, but some of the other sponsors are McDonald's,
Shamrock and the list is long. But I know that
there's not a lot of tickets this year because there
because we're selling out, which is really cool to be
able to say, and we are, but there's still tickets
(45:45):
available and they're from I think they're like twenty one
dollars all the way up to two hundred and fifty dollars.
Two hundred and fifty dollars gets you Arizona Sands Club access,
which is.
Speaker 5 (45:56):
Really check that out and I've heard a lot of
great things about it.
Speaker 3 (45:59):
Yeah, Dan Perez is an amazing chef and we actually
did an episode up there, but he's uh no, yeah, no,
it's a lot of fun and Arizona Stands Club. You
can come with me, we're members.
Speaker 5 (46:16):
Maybe I'll see what's going on. Yeah, I mean there's
Gin and Juice, there's Snoop Dogg kids.
Speaker 3 (46:22):
We've been. We've been trying to get Gut to come
in and do one of the dinners there or or something,
do a takeover of some kind. But there's with football.
After Arizona Bowl, January is gonna be the quiet month.
We're gonna plan some stuff out. We'll see what happens.
But with the Arizona bol coming in, the Tucson Tasty shows,
(46:43):
food truck, food fights, road to Snoop Dog, Arizona Bowl
is going into its final thank you for being here today. Now, Arillo,
you brought some something for us to try and taco stress.
Speaker 4 (46:59):
Let's get some you know, get the tumble rumbles down to.
Speaker 3 (47:07):
And uh with with these tacos. So these are the
case Obedia tacos. They're the carnitas awesome. And uh that's
what the confete uh pork mm hm. We we had
to go back and find out what confete was because
he just threw it out in passing and we wanted
to make sure everybody listening knew exactly what we were
(47:27):
talking about. And uh, yeah, do you do anything with confete?
In Dante's fire Sexy grilled Cheese, I.
Speaker 5 (47:35):
Do something very similar, which is the Riettes. The beefriettes.
You had u last challenge. Every once a while we
do duck comfut, but we haven't done it for a while.
Speaker 3 (47:45):
Yeah, Duck Confete is is really amazing.
Speaker 5 (47:50):
I think.
Speaker 3 (47:50):
Uh the one that I've had the most is over
at Prep and Pastry they do comfeed breakfast skillet with cranberries.
All right, so we got this this taco that's a
corn t tea. It's nice and crispy. Are you frying
this with a little bit of oil?
Speaker 4 (48:09):
Yeah? Yeah, So we put a little bit of oil
on it, and then we do it on the flat top.
That spice so you won't be able to have that one.
Speaker 3 (48:19):
So so you're putting it on the flat top, a
little bit of oil, crispin enough the outside, and then
how long are you cooking this pork?
Speaker 4 (48:26):
For the pork takes about an hour and a half
in comfy styles, so it doesn't take too too long.
Speaker 3 (48:34):
So everybody needs to go on the Instagram pages and
check out what this looks like because this is just Yeah,
I'm I'm not even afraid. I'm excited to bite into this.
M mm hmmm mm hmmm. Wow, amazing flavor. Thank you. So,
(49:09):
I mean that's really savory, and you're right, it's not overpowering.
You don't have any flavor. You don't have it's very
complex flavor, but there's not too much flavor.
Speaker 4 (49:17):
Yeah, yeah, simple something, you know. I like the simplicity
of a lot of things. We go. We use a
munster for our cheese, so we like to you know,
show that off too. You know, we have Let the
pork be the pork, Let the cheese be the cheese.
Let the corn tortilla be the corn tortilla. You know
what I mean. Sometimes when you go too heavy on
certain spices, it kind of numbs it out, and I'm
(49:39):
tasting cumin, or I'm tasting.
Speaker 3 (49:41):
This, or you have no idea because there's just so
much going on, so much exactly. There's a couple of
places in town that I've tried and everybody's like so
excited about them, and then I take the first bite.
One in particular is they do a fried chicken and
they're like chicken tenders, and you bite into it and
there's so much seasoning on it you can't even taste
the chicken. And so it makes me worried a little bit,
(50:02):
like chicken is it chicken?
Speaker 1 (50:06):
Yeah?
Speaker 4 (50:07):
No, I mean, that's a great example of that, you
know what I mean. I mean, yeah, most of our
stuff is like that, though, I mean our Munchies og,
which is the most popular burger. We let the jam
kind of talk on that. Most of our burgers, we
like our bun. We use a bun that's made locally
here by a tortilla factory. So we go and pick
(50:29):
that up, you know, anytime we're open, it's where we're
picking that up, and it's it's on a sweeter note.
It's kind of like a Sonoran dog style like flavor
profile for the bun, but instead of being in a
hot dog, it's usually a breakfast. It's a breakfast a
breakfast butt. So when I wanted to make a burger, yeah,
(50:50):
that that's kind of what I wanted to go with.
Was that. What was that breakfast bun? Did you get
a bite? I did?
Speaker 5 (50:55):
Delicious, yummy, spicy does just like.
Speaker 4 (51:01):
Here spotsy guy.
Speaker 3 (51:05):
I don't think it's too spicy, but then again, we
do the the Tucson Tasty Challenge with the pepper x so.
But you can get a sticker. It's a nice it's
a nice shiny sticker. Nice, it's hot that one's hot.
Speaker 4 (51:21):
We do have a we do a chilio on it,
so it's a little bit different on the so our
beauta gets the avocado susa and the charp prepper sauso
opposed to our carnicas. It gets avocado saucea and the
chili oil carnes because it's cooked comfeet or it is
cooked in fat. I wanted something that's gonna cut through
all that very rich. Cheese is rich, pork is rich.
Speaker 3 (51:41):
You know.
Speaker 4 (51:41):
I need something just as aggressive to kind of it
works cut through it. Yeah, yeah, yeah, no.
Speaker 3 (51:46):
It all it all ties together and from one side
to the other.
Speaker 4 (51:52):
What's up?
Speaker 5 (51:52):
Do you cure your pork before you come in?
Speaker 4 (51:54):
I don't, Actually I don't. I don't cure my pork
before I CONFI.
Speaker 5 (51:59):
That is a thought though, that that's traditional, at least
with the duck. You cure it lots of time and
stuff like that, for like a day or two, then
pull it out and then drop it.
Speaker 4 (52:09):
In the mm hmm.
Speaker 5 (52:13):
No, because all of those comfeete and the reets we
do are all preservation techniques. So they were done not
because they tasted really good, because that's how we could
keep the meat through the winter. So the duck was
cured and then boiled in fat and like kept in
the fat to store it no oxygen, Yeah, exactly, canny
before we could canning. And the same thing with the
(52:34):
riets was put in like eighth earthenware jars, left the
fat right on it and then you just put it
near the fire, melt the float off, put it on bread,
and you have that you know, instant protein kick.
Speaker 4 (52:44):
Yeah. Yeah, that's how it started.
Speaker 3 (52:47):
Right, that's the whole point of you're making me so hungry.
I'm gonna ugly eat this taco.
Speaker 5 (52:54):
And I know it was brand food. I would not
have eaten breakfast an area, but the right.
Speaker 3 (53:00):
So okay, So that's an amazing bite. Now, one of
the bites that was at the semi finals was the
mac and cheese. You got to talk about now. One
of the things I love about your mac and cheese
is the sauted and brake. That's my number one issue
with Like, I look at it and if it's broke, it's.
Speaker 5 (53:20):
A skirt on that one. Pal. Yes, Because on the
food truck, we do not have a stove, so we
put that in a pan. Put the pan in a fryar,
stirred that might be good, stirred the blank out of it.
Speaker 3 (53:35):
Here we go, so that will be a notated dumb
button there.
Speaker 4 (53:41):
But that's okay.
Speaker 5 (53:41):
So and we added the trieso to it. We added
some of our chili puree from our Dirty Pablo grilled cheese,
which is like the torta where they put the chili
glaze on the outside they fry up the bread.
Speaker 4 (53:51):
Yeah, yeah, yeah, yeah.
Speaker 5 (53:52):
So that's one of our spins on one of our
girl cheeses. We put all in there, season it up,
and then we put it on the palm tweeled cup.
So when you got to the bottle and there's a crunchy,
crunchy surprise, that was.
Speaker 3 (54:04):
It went well for the judges. The judges were excited
about it.
Speaker 4 (54:09):
Yeah.
Speaker 3 (54:10):
And then with your with your winning dish, tell us
about uh, tell us about what your thought process was
for that.
Speaker 4 (54:19):
I wanted to use every ingredient one in one bite,
you know, uh so all three. I wanted to you know, highlight.
I've done knight fight before and I didn't come on top.
And the first thing I did is go up to
a judge and be like, dude, what do I need
to do different. Travis was really cool. He was I
know him too, you know, he's just like you should
(54:41):
have done highlight. Whatever the ingredient is, make that the
star of the show. And how could I do that
with all three?
Speaker 6 (54:49):
You know?
Speaker 4 (54:51):
I did a chili crunch with the with the pistachios,
I did the pickle or pickled onions. I ended up
adding the lub sas to it. The syrup, and our
thirty ingredient was, uh, help me out here. What was
the third one?
Speaker 3 (55:09):
Remember the mesquite smokes honey, that's right.
Speaker 4 (55:14):
Yeah, And we ended up doing that like a slaw. Essentially,
we ended up making a crema with that.
Speaker 3 (55:19):
Super tasty and yeah, all right, so you gotta come
out and try these amazing food trucks. Thank you so
much for joining us today on the Tucson Tasty Show.
Thank you to our amazing our guests and sponsors. That's
very all Premium Beef, your financial guy, Cody pac Network
out Doors, Local First, Arizona A Laground Marketing, print and
mail Sokka Mama Luisa's thank you for tuning into the
(55:40):
Tucson Tasty Show. Remember to savor every delicious bite and
keep those taste buds excited see you next week with
Chef Lindy Stay Tasty, Tucson.
Speaker 4 (55:49):
Are you ready to.
Speaker 3 (55:50):
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