July 7, 2025 • 57 mins
ðŸŒðŸŒ¯ðŸŽ¨ This Week on The Tucson Tasty Show: Street Eats & Arts in Southern Arizona! 🎨🌯ðŸŒIn this flavor-packed episode of The Tucson Tasty Show, we sit down with Andrew of Drew’s Dogs and Burro Burrito, two of Tucson’s most beloved food stops, to talk hot dogs, burritos, and what it takes to build a street food empire in the Old Pueblo.
We also welcome Da’Lice of SAACA to dive into the vibrant connection between culinary creativity and the arts community in Southern Arizona.From food trucks to festivals, you’ll get a behind-the-scenes taste of how local flavors and culture collide—only on The Tucson Tasty Show.
Whether you're a foodie, a local business supporter, or an arts enthusiast, this episode is loaded with inspiration and mouthwatering moments.
Tune in, turn up the flavor, and discover what makes Tucson’s food and arts scene so deliciously unique.
🎧 Listen now on iHeartRadio or wherever you get your podcasts!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
We also welcome Da’Lice of SAACA to dive into the vibrant connection between culinary creativity and the arts community in Southern Arizona.From food trucks to festivals, you’ll get a behind-the-scenes taste of how local flavors and culture collide—only on The Tucson Tasty Show.
Whether you're a foodie, a local business supporter, or an arts enthusiast, this episode is loaded with inspiration and mouthwatering moments.
Tune in, turn up the flavor, and discover what makes Tucson’s food and arts scene so deliciously unique.
🎧 Listen now on iHeartRadio or wherever you get your podcasts!
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):
Amids 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 forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.
Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, your weekly deep dive
into people and plates that makes Tucson taste like nowhere else.
I'm your host, Wesley Source, joined by Mike co host
executive chef Christian Padilla.
Speaker 3 (00:51):
How you doing today?
Speaker 4 (00:53):
Good? I'm doing good. This morning. Weather's a little crazy,
We're i mean, still as sane as possible. And well,
Good morning, Tucson, Good afternoon, Good afternoon, Tucson. Where am I?
Speaker 2 (01:07):
And that's Chef Christian, But yeah, you know, you take
him out of the kitchen, but he's stuck there forever.
Speaker 4 (01:12):
Right, it's the Florence's lighting in here.
Speaker 3 (01:16):
That's right.
Speaker 2 (01:17):
We're sitting down with the creator of Drew's Dogs, the man,
the man behind the gourmet dog movement in Tucson, Drew.
Speaker 3 (01:25):
Welcome to the show. Hi, how are you good. Let's
get back. Let's go back to the beginning.
Speaker 2 (01:31):
What creator, why did you create hot dogs? What sparked
the idea to make this classic your signature?
Speaker 3 (01:40):
Well, thank you for having me here. So I know
my story is kind of it's a lot like other people's,
but basically what happened. I worked for a bunch of
different places in my life, and I was working at
this place called City Bank, and back when it first
(02:02):
opened up about twelve years ago, well twelve years ago
is when I started my business, but about now twenty
years I think Citi's been in business. But that was
going to be my forever job. And I got let
go in a layoff and it was a big, huge
layoff and they just part of it. And I was
(02:23):
sitting in my cubicle and I just thought, what's something
that I was really tired of working for other people?
And was something that I was very passionate about my
whole life. My parents had taught me different types of cooking.
My mom's from Nebraska, my dad's from Tucson, and I
(02:48):
thought of a lot of different things and they taught
me one of the things that they taught me throughout
life was how to cook. And I learned a lot
from them. And I just kind of thought to myself,
what's something that I can do that will help support
my family and also help kind of just bring what
I can bring to the community. And I thought, you know,
(03:12):
what's something simple and an easy and kind of just
that well that tastes good, right, taste good? And I
and back then, twelve thirteen years ago, there was only
a couple a couple of hot dog carts out there.
There was you know, you had a little bit here
and there, and you also, you know, you had the
(03:33):
master right there, weal canelo, you know, and b ks
and you know, I did my research. I went around
and I looked around all Tucson, and I just I
kind of tasted everybody's food and I went to everybody
and I just thought, you know what, I think I
can do a little bit different. You know, I wanted
something different, and I wanted to go all beef, right,
(03:54):
so everybody kind of they didn't have all beef. It
kind of to me, at least, it didn't taste it
was all beef. And if they advertised it was all beef,
and I don't know who, you know what they advertised,
and but I never saw it. So I thought, you
know what, I'm gonna do it. And so and I
grew up on bars and fortunately I was never gonna
(04:14):
go bars. I just did not want to do that.
And and I just went and I did something different.
I went with it. At first. I started off with
like a Nathan's hot dog, and then I kind of
went there and I was like, you know what, that's
pretty good. But I wanted to go with something different.
So I went through Texas and I and I found
(04:35):
a place in Texas and I was like, you know what,
I'm going to go with this, and I tried it
out and and I wanted to wrap bacon. I wanted
to do a traditional snoring dog. We are in you know,
Tucson and southern Arizona is that's kind of where it's at,
and it kind of grew from there. I just set
up on the street and it was out in Vail. Actually,
(04:57):
I set up out in Veil, and.
Speaker 4 (04:58):
Which is brave.
Speaker 3 (04:59):
Which it was very brave, right because there was no
hot dog card. There was no food trucks out back then.
And what I did was I you know where Fries
is on Houghton. Well, I set up across the street
on in a dirt lot. And back then Houghton wasn't
even it wasn't even the way it was now. It
was just a you know, like a two lane road.
(05:22):
And when I set up, I had tremendous support because
I know quite I was born and raised in Tucson,
and a lot of people knew me. So they just
came out and they tried different things, and I from
there kind of just grew and I just got people
from you know, my main goal was to work with
the University of Arizona and kind of just I wanted
(05:42):
to sell hot dogs at the stadium. I mean, because
I'm a huge u of a fan and that was
one of my main goals.
Speaker 2 (05:48):
And when you're born and raised in Tucson, you don't
really have much of a choice. You bleed red and blue,
and it's always beared out.
Speaker 3 (05:54):
Yes, yes it is. I got tattoos to show for it. Yes, I.
Speaker 2 (06:01):
A true too, son and does now the other thing
that a true too sonan does And I don't understand it,
and maybe you can explain it is they are every
time you say I was born and raised in Tucson.
They have one question for you regardless, like every single time,
and it's where'd you go to school? And they don't
mean college, they mean high school? Yes, yes, So where'd
you go to school?
Speaker 5 (06:20):
Well?
Speaker 3 (06:21):
I started off because I was I was actually raised
in Vail. So when when I grew up, my dad
moved us out to Vail and we we went. We
started off, I think I was five years old. I
started off in Uh, well, we went to Saladita first.
That was my first one. So you had a choice.
(06:42):
So being a Veil kid, you had a choice. You
either went to Salarita or you went to Santa Rita
or Sabino. And I went to Saladita from in the
beginning of my my high school career didn't work out,
went to Santa Rita. So I actually finished up in
Santa Rita High School. So but I like to claim
flame that I went to Saulwaditha because it was that
(07:05):
was That's where I liked it.
Speaker 2 (07:07):
So yeah, we uh we lived in Serita down down
there in Rancho, Serrita for years and years, like during
the Air Force. Came back to back to there and
then we moved to Vail, because it was just getting
too crowded. Yeah, which is wild to say, because when
we moved out there, I think there was like maybe
fifteen hundred people correct, correct, and now there's like six thousand,
(07:30):
ten thousand. I don't even know. I mean, it's just
they have five thousand houses in Rancho now or more,
which is just wild.
Speaker 3 (07:37):
Yeah, it's it's crazy and my so so now that
my kids are all grown up. So when I first,
when I first there was only one school K through
eighth and then I went through in Veil. Back then,
back when I I went, I was out there it
was like literally like cows. We had rant it was
(07:59):
it was ranch houses, so it was open range. You
have to watch out for cows all the time. You
kind of still do out there a little bit. Obviously.
We've had a couple accidents out there, right. I know
that you had said that you live out there now
and I I actually moved from it's called I was
in quotations. I'll put New Tucson is where I grew up.
It was called the Square and it's in between the
(08:21):
north side and the south side of Vail, So where
I was like right there, and so there was the
kids that grew up in Corona, the Tucson and then
the kids that grew up on the north side of
the tracks in Vail.
Speaker 2 (08:33):
So and we all know what the north side, yeah people, yeah, exactly,
no west side story.
Speaker 3 (08:40):
Right, it's so funny and right I.
Speaker 2 (08:44):
Can see right at that gas station, you guys getting
together and doing dance offs.
Speaker 4 (08:47):
Yes, when on.
Speaker 3 (08:49):
Well when I when I grew up out there, it
was it was only it was a church of pete
store and the school, and so you had to and
you went from the school and then you'd go to
the feed store. And then you have to worry about
trains because back then the you know, kids cross the
tracks all the time, and only the smart ones made it.
Speaker 2 (09:08):
I guess most of them, thank goodness.
Speaker 3 (09:11):
Yeah, yeah, yeah, there was a couple of them try
to jump on that. Back then there was cabooses. Still
remember cabooses? How they people our kids. I don't think
have ever seen a caboose where you actually there was
like a little cart on the back of a train.
And it was funny because there would be kids that
would jump on them. But no, so when I and
I would set up my food cart from on the
(09:33):
other side of fries and then I would set it
up on sometimes in between the tracks. And this was
and people still remember that. They were like, hey, used
to set up on the tracks over there at the
post office. Yeah, by the post office, and you used
to go over there, and that was before that. Well,
I don't know what is it that those are. I
don't know. I'm not sure what it is in Veil
right now. Is a Philly bed at those or something
(09:55):
right there? Yeah? I think so.
Speaker 4 (09:56):
Yeah.
Speaker 3 (09:56):
Yeah, so when it was all, you know, when they
moved in, I remember that I would set up out
there and they ask questions, Hey, who's that hot dog
card out there? Because there was no food trucks right then.
Speaker 2 (10:06):
And you said, don't worry about it. You're you're you're
making burritos, yeah, making hot dogs.
Speaker 3 (10:10):
You're good. Don't sweat it, man. Yeah.
Speaker 2 (10:12):
So and now you got there's actually some really cool
stuff happening happening out there because you guys have the
food truck roundups and you have veiled coffee shops out.
Speaker 3 (10:21):
There or every every day, and.
Speaker 2 (10:25):
We also have a caffeine dealer down at Post one
oh nine, which is right there at Houton and Srita. Yes,
so we have coffee or coffee food trucks. Coffee trucks.
Speaker 3 (10:37):
Yeah, there it's a coffee truck. Yeah, And I'll set
up and I'll set up on the weekends if I can.
But we do so many different events all over Tucsons.
It's it's very hard. And I had before before the
whole COVID thing hit, I had three trucks running, and yeah,
it was it was pretty great. My business grew fairly quickly,
(10:59):
I guess. In turn, I within five years I had
three carts and then I would set up all over
and I had different employees, you know, working different carts
and things, and we'd go check out. Normally we'd work
the big events, but it was it was just me
and my family. Basically, my daughters were of age to
where they were wanted to work, and they were in
(11:21):
their teenage years and they were they worked, and then
their friends came on and we we like we would
employ you know those kids, and it was just it
was super fun. We had a we were we were rolling.
We had really good times.
Speaker 2 (11:35):
So absolutely, and then uh, we're gonna be right back
after the break and we're gonna talk more about uh
Drew Dog or Drew's Dogs and UH and Chef Christian
Padilla has some riveting questions for you, so definitely stay tuned.
We'll dig into the food truck grind and what's next
(11:57):
for drew Dogs in the next segment. You're listening to
the Tucson Tasty Show. This segment was brought to you
by Pertillo's Hot Dogs. Hello, this is Wesley's source with
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Speaker 6 (12:37):
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Speaker 3 (13:36):
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to the Tucson Tasties Show, brought to you by SOKA
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and dancing the arts and now it's time for more
Tasty bites with your host Wesley Source. Welcome back to
(15:02):
the Tucson Tasty Show. I'm your host, Wesley Source, with
executive chef Christian Badilla co hosting. We're still chatting with
Drew Dogs. I was the break for you.
Speaker 4 (15:14):
It was a good break. You know. We got to
discover ourselves, got to discover each other, and you know,
I'm really glad we're all friends now.
Speaker 2 (15:22):
And while you were doing that, I was doing laps
around the building to make sure that I was energetic
enough for everybody.
Speaker 4 (15:29):
Yeah, I definitely need to do that.
Speaker 3 (15:31):
I believe you.
Speaker 2 (15:33):
So let's let's talk food truck life. What's it like
running a mobile kitchen and Tucson.
Speaker 3 (15:39):
Well, I'll tell you it's different. It's different in many ways.
I like doing it because I only have one boss,
and that's my wife and basically she points and tells
me where to go. We we do a lot of
different events all over Tucson. Again, I like working with
the university. We do. We actually have a big event
(16:02):
this Wednesday. It's called a bear Down Festival. We're gonna
be there this tomorrow.
Speaker 2 (16:09):
I love that, Yeah, because it's ramping up for Yeah,
it's ramping up for graduation, correct, because graduation happens.
Speaker 4 (16:17):
Correct.
Speaker 3 (16:18):
Correct. So from going from doing those types of events
all over Tucson, we do. We do those types of events,
but we do a lot of catering events as well.
But it is it's fun. I love doing it. You
call you you kind of can call your own hours
a little bit. Once you start getting to the point
where everybody's calling you daily and asking you a lot
(16:40):
of questions, yeah, it gets a little difficult, but you know,
and all and all, it's fun. It's just it's a
good time. And and if you don't love what you're doing,
then why do it? Right, That's kind of how I
am now. I think it's taught me a lot. Well,
I know it's taught me a lot, and my previous
jobs throughout my life has kind of taught me, uh,
you know, the business aspects of you know, communication, talking
(17:03):
with people, and that kind of comes naturally when I'm
on the cart, which is kind of fun. I think
that's the fun part of it. The stage of a Yeah,
it basically basically you are you're on there, You're you're
making you're doing a show, you know, for people, and
and that's just kind of how it is performing. Correct. Absolutely,
I wouldn't know anything about that, so I.
Speaker 4 (17:24):
Couldn't even imagine going from the business world to like
entrepreneurship and how scary that had to be.
Speaker 3 (17:32):
Man, it was super scary, basically. I mean the most
of my family, Uh, they they were very I'll say
they were questionable about me doing this, and I there
was a lot of I don't think it's gonna work
kind of things.
Speaker 2 (17:53):
I've never heard that, right, Yeah, I'm.
Speaker 3 (17:55):
Going to stop everything that I've done and I'm gonna
I'm gonna go ahead and build and I oh my
own card. So I built it and I didn't that's
pretty I didn't go and I didn't go, and uh,
I didn't want to buy it. I want to use
the money that you know, I got. I've got very
blessed and very lucky. And you know, there's a lot
of people that would hold a resentment against a situation
(18:16):
like that, against when you get let go from a company.
But I didn't look at it like that. I really
looked at it as an opportunity and I thought, you
know what, I'm gonna do something with this. I had
family and friends that supported me tremendously if I would
it wasn't for my family and friends on that when
I first started it, I don't know if i'd be
here today where you know, I've been in business now
(18:36):
for thirteen years.
Speaker 4 (18:37):
Oh wow, so yeah.
Speaker 3 (18:39):
This is yeah, No, this has been I've been going on. Yeah,
and I kind of you know, there's a there's a
level where I wanted to stay at, you know, before
before the quotation COVID years, and then after the COVID years.
It's just kind of I'm super excited about where this
can be headed now because you almost got I got
(19:02):
re energized this last couple of year here that this
last couple of years, and I'm just I'm super excited
about it. So yeah, it's been it's been a lot though,
it's been through a lot. And then when I started,
So when I started the business, I just kind of
was like, well, what's what what kind of hot dogs
do I want to sell? Okay, and then you know
my mom being from Nebraska, Oh you want to do
(19:23):
this kind of hot dog or you want to do
that kind of hot dog. Everybody had their opinions, and
I thought, well why not do a bunch of different
hot dogs.
Speaker 4 (19:30):
Yeah. That actually, Uh, that was going to lead me
to my next question. Is I mean for me personally,
like whenever I'm creating something like it's takes over my
brain takes over like everything for like a week maybe
two correct.
Speaker 2 (19:42):
So I'm like, how do you create the dog?
Speaker 3 (19:45):
Okay? So basically what I do is I started off
with the snorn dog. I just wanted to keep it,
keep it simple, but I all wanted to do fresh ingredients.
I wanted. That was kind of the key for me
where I was like, Okay, what do I want to do?
And I wanted to take everything. So I wanted to
use an all beef hot dog. I wanted to use
premium bacon, so I use a hickory smoke bacon. Some
(20:09):
people like Apple. I tried different things. I tried different things,
but the hickory just tasted. I had more of it,
created more of the snap with the hot dog with
that casing. And then I wanted to use fresh pintal
beans and we used we used different things. Uh. You
know a lot of people I I tasted around town
where they were. You can tell when something definitely canned
(20:32):
and when something definitely fresh. And my mother in law.
She she made the best beans to me, and I
grew up in a Mexican family where my dad made
beans and everything, but my mother in law it actually
she used lard, but she also used different kinds of
like booleons and things like that with it, and I
(20:54):
and I kind of did. I really didn't have that
taste when I grew up, but I really liked hers
and hurt my wife's side of the family, which my
mom and mow they're from Nogallas as well, and you
were saying that you were from no Gallas and they
it's a little bit different. Food is different from Tucson
to No Gallas to Sonora. On the other side, it
(21:16):
has a little bit of a different and even the
further down in Mexico, obviously you go, it tastes different.
So I just realized, Okay, so these beans taste different,
and they went really good with my hot dog. So
I used, you know, fresh cheese, fresh you know, the mayonnaise.
A lot of people some people don't like mayonnaise, some
(21:36):
people like it, but mayonnaise you kind of need to
have it with it. And then I also wanted to
do something different with my hot dog. I wanted to
put instead of doing like the traditional wetto. It's a
chili weddle. Yeah, I liked it, but it was everybody
had it. So I wanted to do something a little different,
and I had somebody get A friend of ours gave
(21:58):
us an idea of why don't you do some halapenio
sauce with it. So I did holopenio sauce sauso with it,
and then fresh avocado sauce. My wife makes the best
fresh avocatto sauce. When you guys, I know, I wish
I would have brought some in there to taste it,
but I tasted okay, so I knew that you had tasted.
(22:21):
I'm glad that you did so, And and people would
come up to the cart and asking for specifically the
sauces just they would ask to do a gallon of
halapennio sauce and a gallon of and I'd be like,
I'm not giving you a gallon of avocado sauce. Man,
you're gonna pay a lot, so I'll give you samples
(22:41):
as much as you can. But she did. She did that,
and then we kind of just grew from there. And
then to make it easy because we do nachos and
things like that as well. And we did a cheesy
bacon dog and and kind of go from there. The
cheesy bacon's pretty easy. I just used my dog with
You know, if you don't go Alejandro's Bakery and go
(23:03):
get fresh bread, then I'm sorry. I'm gonna give them
a shout out because they've been there all No.
Speaker 4 (23:07):
They're amazing.
Speaker 2 (23:08):
We've got to get them on the show too. And
if you know them, tell them that they're invited. I
do know them, and let's get it done because I
would love for them to be on the show.
Speaker 3 (23:16):
Yeah, I do know them. Man, great people too, great people.
Speaker 4 (23:18):
I love them.
Speaker 2 (23:18):
Because the bread is the key to the hot dog.
So we got a we got this hot dog up
on the screen here and you know, everybody at home
can't hear what it is, but this is the chef's
Padilla's version of a snoring dog. And he did he
did all the fresh ingredients. But this was the most
(23:41):
expensive hot dog I think I've ever purchased. It was
it was forty eight dollars.
Speaker 3 (23:50):
I got everybody at home can.
Speaker 2 (23:53):
Go to the Tasty Show or the twoson Tasty Show
on Instagram and check out the hot dog and it's
it's absolutely incredible. But he didn't out day Sonoran dog
and you're absolutely right, you know, depending on where the
flavors are coming from and everything else. And he even
got the uh what was that jalapeno ash? Yeah, yeah,
that looks great, which just you know, topped it off
(24:13):
and gave it that little bit of salty, give that
little bit of bitter and sweet and it was perfect.
But your hot dogs are amazing as well. Do you
ever have you looked at the vera Earl hot dogs?
Speaker 5 (24:26):
No?
Speaker 2 (24:26):
I have not, so they actually just rolled out some
new hot dogs and they're one of our sponsors, so
I've gotta I gotta put that out there. But opinion,
this segment was brought to you by your premium But
they do have some amazing hot dogs and it's natural casing,
one hundred percent beef. It's grown right here in Sonoita.
(24:48):
Uh Sonora, Sonora? So yeah, I say.
Speaker 3 (24:54):
There is a ranch up.
Speaker 2 (24:56):
Yeah it's Sonora is the person that you talked to
about the beef but cheese in Sonoya. Okay, But not
to confuse anything, yea, but you go to Vepremiumbeef dot
Com and you can order that they actually bring it
right to your door.
Speaker 3 (25:09):
Really, we're gonna be.
Speaker 2 (25:10):
Doing a tour of the ranch here here in the
next couple of weeks, and we're gonna be putting out
a lot of content for them because they're just we've
got to get more people in Tucson to get their
beef because it's that amazing new mammy flavor you're missing
from all your grocery store beef. But it's local, it's good,
and we'll have to get you some to try. Because
(25:32):
if it's within that that price point range is.
Speaker 3 (25:34):
Going to say where it's that's a big big factor,
right when So like when you when you when you
price out things on menus and go from there and
you know you can add all the toppings and you
can do everything. You know. I don't. I saw that
there was onions on that hot dog. I don't. I don't.
I started off with onions and and one of the
big things that I would go The first time I
(25:56):
ever had a sonorn dog was in Noga. It was
in so I was I was eighteen. I was doing
something down there. I don't remember what exactly what I
was doing. I was, we were I was down there
and the first time I ever had one, it was, uh,
they call it. They don't call them hot dogs down there,
Calm sausage, right, sausage links they they go sausage And I.
Speaker 4 (26:20):
Just remember pedroal Calente.
Speaker 2 (26:22):
For more of this episode, you definitely have to go
to YouTube and check it out, and as always, stay
Tasty Tucson. Hello, this is Wesley's source with the Tucson
Tasty Show. With every Tasty bite from the Premiumbeef dot Com,
(26:44):
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 Old Premium Beef exceptional premium beef flavor. Order
online at ve Premium Beef dot Com. Again, that's Vepermiumbeef
dot Com.
Speaker 6 (27:06):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(27:26):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (27:40):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept calling secrets. Sign up today at the Tastyshow
(28:02):
dot com and discover what you've been missing.
Speaker 3 (28:05):
Stay Tasty. Tucson.
Speaker 7 (28:06):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(28:29):
for your next gathering or your workshop. Visits Spark project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (28:38):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible terf experience, This
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest term available. No mowing, no watering,
(29:02):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some starches aplag Customers only is a
big belief of dot com And tell me you heard
about their business on the Tucson Tasty Show. Welcome back
(29:25):
to the Tucson Tasty Show, brought to you by SOCCA,
the Southern Arizona Art and Culture Alliance dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source
and we're in the middle of an amazing segment here
in the iHeart Studios with KNSD seven ninety. I've got
my co host, executive chef Christian Media, the official secret
(29:49):
ingredient of the Tucson Tasty Show. How is that break
for you? That was a very good break.
Speaker 4 (29:57):
I'm actually inspirational. It's aerational. You know, we've learned a
lot about ourselves, about each other. Uh No, I'm actually
very excited about the segment because I think we're actually
doing something different.
Speaker 2 (30:08):
We are we are expanding, we are per per usual.
We are pushing the boundaries of what the Tasty Show is.
Uh every every week, so uh, this week we have
a very special guest. Why don't you go ahead and
introduce our guests.
Speaker 4 (30:22):
Yeah, are very special guests here. He owns burro burrou
is the name of the burrito shop?
Speaker 3 (30:33):
Donkey?
Speaker 4 (30:35):
It is Donkey. Yes, he has a very special product.
It's burritos from Ermosio coms Cheronis.
Speaker 2 (30:46):
They make the How does that make it different from
a MACIOSI.
Speaker 8 (30:54):
La preparacion los ingredient in la to la tortillez is
specialist torn losmanos communal.
Speaker 4 (31:10):
Mar Okay translation I'm actually I'm just gonna go by
Chef Antonio Bandana today, you know, in these special segments.
So the difference with this burrito compared to the burrito
that we know here is the ingredients of preparation and
(31:30):
the tortilla. The tortilla as the vessel. It's produced over
a log fire and it's a tortillas. So people here
from Sonata should be a little familiar with tortillas. Aa
is they gave it that name because when the and
I don't know if this is a rumor or not,
but when the women used to make them, they used
to toss them over their shoulders to make big tortillas,
(31:53):
and they used to slap their armpits, which is the sobaco.
So yes, yes, again, I guess it is true. Never mind,
it's not a rumor.
Speaker 2 (32:03):
They slap their arm pits and that adds the salt flavors.
Speaker 4 (32:07):
What are we doing here?
Speaker 1 (32:09):
So what is.
Speaker 4 (32:11):
It's the special flavor that you get to the tortilla?
Speaker 2 (32:13):
He says, Okay, yeah, the more we know, so that's
that's that's what makes it the air monsieur burrito.
Speaker 4 (32:22):
That monsieur burrito is the preparation and the tortilla. Most
most importantly as well, I have had one of these
burritos before.
Speaker 2 (32:31):
And is that how he does it, slapping his arm pit. Yes, okay, no,
you're not selling me. Let's let's sell me on these burritos.
Speaker 4 (32:44):
Please.
Speaker 2 (32:45):
All right, let's talk about what or what what where
do you get your your tortias from?
Speaker 1 (32:51):
And so.
Speaker 4 (32:53):
La tortilla b Fresca you uh so they're ordered and
delivered from hermosillo directly.
Speaker 3 (33:04):
Awesome? Yeah, okay, and uh wonderful.
Speaker 2 (33:08):
So let's talk about the ingredients, the fresh ingredients right,
uh that go into the burritos and the flavors. What
would make them different from other burritos?
Speaker 4 (33:17):
So los like burro porque is differents come on that
y L Garne La Garne premium.
Speaker 8 (33:33):
It's an explosion. This how is then our traditional ingredient CONRAI.
Speaker 4 (33:46):
So the meats, he says that it is not. He says,
I'm translating. I don't even know. It's just just go
all right, it's just running with us. So the meats,
it is equality meats. He says that it is just
that is like the star of the show. But most
definitely in the tortilla and the fresh ingredients that are
(34:09):
in the burrito.
Speaker 2 (34:11):
And then the the okay, all right, awesome, and he
makes everything from scratch.
Speaker 4 (34:21):
The princeae KOs and la media show girl chargirl girl,
so that they use char grill for the meatskay.
Speaker 8 (34:39):
Okay, McCartney parasion and in plantia and thermosillo preparasium, garnet
(35:04):
a laplancha, mayoneza to mattia quo contrtillo a laplancha y
chipotle maa crema. So look explosion des simple records to premier.
Speaker 4 (35:31):
So the the way that they start preparing the meat,
they do it from wrong and they uh they press
it on the plancha to separate the fat, so you
don't have a lot of fat in this burrito, which
is why they actually add mayonnaise to the burrito to
reintroduce the fat. If you will increase the flavor, increase
the flavor. Mayonnaise is flavor. I don't know if people
(35:52):
know that it's not it's not a good flavor, but
sure it's a secret ingredient for the day. And along
with with uh lettuce tomato and the dipping sauces or
the sauces on the side is a chipotle lime Chipotle
(36:13):
is which is a it's a roasted vegetable like not
roasted vegetable, sorry, roasted salsa salad.
Speaker 2 (36:26):
Yeah, all right, well let's break these open and well
so we can try them. And well we're while we're
doing that, when we talk about where we can find them.
Speaker 4 (36:36):
As onless it's uh, says.
Speaker 8 (36:44):
West Prince Road is Quinac and flowing as wells and.
Speaker 2 (36:49):
Prince Road, yes, three eighty three eighty West Prince Road,
West Prince Road flowing wells and Prince flowing And okay,
that's just around the corner from here.
Speaker 4 (37:01):
Yeah that's too far.
Speaker 2 (37:02):
Ye, all right, well let's get let's get into these
burritos and try them so we can talk about them
for sure.
Speaker 3 (37:09):
And we have.
Speaker 4 (37:13):
Go ahead the borrow box right here. These things they
are ridiculously massive insert joke there, but they are delicious.
Speaker 3 (37:28):
Look at that.
Speaker 4 (37:29):
Look at that monster.
Speaker 3 (37:30):
Let's roll that out for the camera there and for
everybody at home.
Speaker 2 (37:35):
You can definitely go to the Tasty the Tucson Tasty
Show on Instagram and Facebook and the Tasty Show five
to two OHO on YouTube. And if that's too complicated,
that's okay, because we got the tastyshow dot com. Uh
to get the video on that. Look at the layering
on that. That is just incredible.
Speaker 4 (37:55):
It smells phenomenal, to be honest with you, Like it's
like I mentioned, I've had one of these very before,
and I killed the whole thing and I didn't. I
didn't feel like stuffed. I didn't. I didn't feel like heavy.
It's a lot lighter.
Speaker 3 (38:10):
You want to pass the half of that over here?
Speaker 4 (38:12):
Sure, all right, let's get this there. You go.
Speaker 3 (38:23):
Awesome.
Speaker 2 (38:24):
And then there's some salsa there too, I see, and
it comes comes with salsa and salsa and uh littering
and uh we have roasted salsa, roasted salsa that and
you make all of this fresh.
Speaker 4 (38:45):
Bit about us for Esco. Yes, everything is prepared fresh.
Speaker 3 (38:50):
All right, let's give this a shot.
Speaker 4 (38:54):
Albom Chipotle down there.
Speaker 3 (38:57):
Yeah, let's get that. Yeah, totally.
Speaker 4 (39:00):
Totos ingredient is experience a little bit of what he
says that every ingredient when you add it on there,
just a little bit of each. It completes the entire
experience of the supurrito.
Speaker 2 (39:18):
That smells really good. You know, I am about hot sauce,
so I'm excited let's give this a shot.
Speaker 3 (39:34):
M mm hmmm mm hmm.
Speaker 4 (39:37):
Yeah, told you man, these burritos are no joke.
Speaker 2 (39:48):
The layer and the flavors and yeah, it's absolutely everything's fresh.
Everything's good. And talking about you know, the.
Speaker 4 (39:57):
The different parts.
Speaker 3 (39:58):
Uh, it's just it's just it is good. Absolutely. The
avocado this spot on.
Speaker 2 (40:05):
It's got a right the right balance of salts and seasonings.
And that hot sauce absolutely spot on. Or this alsa.
Speaker 4 (40:17):
Uh good, Damien la oh most say ments those going
see get get those perfect.
Speaker 3 (40:34):
Mm hm.
Speaker 2 (40:37):
Well, thank you so much for coming into the studio today.
Speaker 3 (40:40):
Thank you for joining the Tasty Show. Uh, and we'll
see you. We'll see you back here soon.
Speaker 2 (40:47):
But I'm gonna come over to the shop right after
this because uh, I need more burrito excellent.
Speaker 3 (40:52):
This isn't gonna be enough for me.
Speaker 7 (40:57):
Hello.
Speaker 2 (40:57):
This is Wesley's source with the 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 Ribi 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 Vepremiumbeef dot com. Again,
(41:20):
that's ve premiumbef dot com.
Speaker 4 (41:25):
Hi.
Speaker 6 (41:26):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(41:49):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (42:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(42:22):
and discover what you've been missing.
Speaker 3 (42:24):
Stay tasty. Tucson.
Speaker 7 (42:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space It's perfect
(42:48):
for your next gathering, or you can workshop. Visits Sparkproject
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (42:57):
How would you like the perfect love green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work.
Speaker 3 (43:05):
Of course you do, and I have the solution for you.
Big Bully Turf is the answer.
Speaker 2 (43:09):
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with the effortless
flow by Carla, the cleanest, coolest turf available, No mowing,
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but Act fast ends April thirtieth. Some searches applying customers
only is a big beliefurf dot com and tell me
(43:31):
you heard about their business on the Tucson Tasty Show.
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source, and we're here in studio with another amazing guest.
Of course, we have our co host, executive chef Christian VideA.
(43:54):
Thank you for sticking through the break with us.
Speaker 4 (43:56):
Not a problem.
Speaker 3 (43:59):
We did the l around the building.
Speaker 2 (44:02):
Coffee, you know, random Daemona's got some pastries and they
came back all in less than ninety seconds.
Speaker 3 (44:09):
It was a great time.
Speaker 2 (44:11):
Quick shout out to our amazing sponsors and uh, you
know we've got a new one who titled sponsored. We
got two of them. Actually the title sponsored the last
episode at Studio Yanos for the Tucson Tasty Show TV episode.
Speaker 3 (44:28):
But it was a big big bully turf.
Speaker 2 (44:31):
I don't know if you've heard about big bully turf,
but take out all of the weekend work on your
yard and get some artificial turf put in that's definitely
water preservation because you don't have the water right.
Speaker 3 (44:48):
Question.
Speaker 2 (44:48):
You know, that's a great question because that's actually the
only question anybody ever asked. And turf is hot because
it can actually burn the bottom of your feet. But
Big Bully turf is actually the zign to be cooler,
so it doesn't have the black packing. It's made in
Georgia on American made product, and they actually use a
(45:08):
special infill they call it Waffles infill, and the Waffles
cooling infill keeps it fifty percent cooler than any other turf.
So while other turf maybe like one hundred and eighty degrees,
it's like ninety two one hundred degrees depending on the day,
of course. But all you have to do is water
it down once a month and as it dehydrates, it
(45:29):
cools down the turf so that your kids and your
dog's feet are safe. And thank you very much for
the question, Old And our second title sponsor for that
episode is Arizona Wine Collective. Arizona Wine Collective is also
going to be hosting one of our Amazing dinners with
Chef Christian Vidia, Chef Pablo Valencia, and Chef Suka from
(45:54):
Shuca Sweets.
Speaker 3 (45:56):
All of them got.
Speaker 2 (45:57):
Together and did an amazing menu to pair with some
of them best wines in the world in my opinion,
but I might be a little biased, but definitely go
to the Tasty Show dot com and check those out.
And also, you know, shout out to I'd Smoke That
Barbecue who also threw in some seasoning for us for
(46:18):
a chef Yanos at Studio Yanos. So we have delease
from Sokka here in studio to talk about some more
events because you have some really amazing events coming up
and and thank you for coming into the studio.
Speaker 5 (46:36):
Well, thank you for having me.
Speaker 9 (46:37):
I appreciate it, Weslie of course, and thanks for coming
to our last of I mean, it seems the culinary
events are what we talk about.
Speaker 5 (46:43):
But you were just at the Sabor statoos On event.
Speaker 2 (46:46):
Yes, that was last month and it was it was
absolutely incredible. That was a really amazing, well put together event.
For being the first event, congratulations, Thank you. It was
a great representation of Tucson's food scene and celebrating the
best Mexican food in America.
Speaker 5 (47:05):
Yeah, it was. It felt very unique.
Speaker 9 (47:07):
You know, the culinary events sometimes can all sort of
have a similar sort of feel about them, and there
was something very unique about this event and it really
did explore the different regions and the accessibility to Mexican
food throughout Tucson. So it was it was really special
and I was so grateful to have you guys there
(47:28):
and thank you. We had some great chefs out just
putting out of spectacular food. Did you have that chicken
drumstick mollet from Brother John's?
Speaker 4 (47:37):
I did.
Speaker 3 (47:38):
John's just he knows what's going on.
Speaker 2 (47:41):
He dialed in and he's over on Stone yeap, and
it's the old wild Cat House building but any memories,
but he built it out and he's got a huge
patio it's and the menus is the perfect size. But
our favorite bite of the night had to have been
(48:02):
the Charro steak though with a prime rib tomahawk.
Speaker 9 (48:07):
He was the just grilling tomahawks now mcdeal snow mcdeal. Yeah,
they were the first menu that came through. And when
I when you know, when I heard from them that
they were doing a tomahawks steak taco, I was.
Speaker 5 (48:22):
Just like this, how how are we going to compete
with this? And everyone did, you know, like everyone.
Speaker 9 (48:28):
Really did come and show out. It was a really
special special event, and like you said, it was the
first time of that particular event. But we've got some
that are you know, have been happening for years that
are coming up the summer. So we got the World
Margarita Championship coming.
Speaker 2 (48:45):
Up later on June fourteenth, that's right, June fourteenth. Go
to SAACA dot org. Get your tickets now, and that's
gonna be a Westward Look.
Speaker 9 (48:56):
Westward Look. We love such a great location, so iconic Tucson.
There'll be two levels this one. You know, the footprints
a little bit smaller, but it's going to be a
special weekend just you know, it's Father's Day weekend, and
so what better way to celebrate than with some.
Speaker 2 (49:16):
Margaritas just in The footprint is a little bit smaller,
but you still get a lot of flavor packed in
there because you have a lot of representation from around Tuson.
Speaker 9 (49:24):
Yeah, they'll be thirty plus restaurants, so it's no smaller
in regards to the amount of food and access to chefs, you.
Speaker 2 (49:31):
Know, but it does mean that tickets are limited.
Speaker 5 (49:33):
Tickets are limited.
Speaker 9 (49:34):
Yes, this is a smaller footprint in regards to the
amount of tickets that we sell, So definitely get your
tickets sooner than later. General admissions eighty dollars and VIP
is one hundred dollars. Our VIP tickets wildly go faster
than general admission. Everyone wants to.
Speaker 2 (49:51):
Be a be a VIP, so well, I said VIP
lounge that you have with exclusive bites from Westward.
Speaker 3 (49:56):
Look that really dial it in and then in that
early and.
Speaker 9 (49:59):
You know, like there is something about early entry. You
get in before the lines, before everyone else is there.
Then you get to kind of hang out and spend
time with your friends. So yeah, no, VIP is the
way to.
Speaker 2 (50:10):
Go, definitely, And and that one, that one's a fun
or fun one as well. We're looking at the website
right now and you know, we get the DJs, you
get all the amazing flavors. Was a reforma that did
the worm Salt rim it was it was reform.
Speaker 9 (50:30):
Yeah, Reformers coming back this year again. You were just
talking about Chef Pablo from Scratching Scratching the Plate. He
will be coming and and nobody does some wild things
and the way that Pablo does.
Speaker 2 (50:44):
We just recorded at via Earl Ranch with him and
he was I was like, all right, so we're gonna
do some grilling, and he goes, oh, we'll do some
grilling and he just builds a fire and throws the
steak right on top of it, and I was like,
all right, it's happening.
Speaker 9 (50:57):
Yeah, no, yeah, he he like with little, does so
much and that is like a real specialty. That not
it's like such a it's just such a show of
how talented he is and how connected he is to
food and specifically seasonality.
Speaker 5 (51:17):
Yeah, I know, he's chef.
Speaker 2 (51:18):
Christian actually works with him on a regular basis, so
I do.
Speaker 4 (51:21):
Actually, and him and I are actually talking about a
soccer event, so I'll probably be seeing you with.
Speaker 5 (51:28):
Him or sometimes this one of the world of Margarita Championship.
Speaker 4 (51:31):
I don't even know. He just throws so many Yeah,
like sounds great, let's do it, Bud.
Speaker 3 (51:38):
Yeah, yeah, I know.
Speaker 5 (51:39):
It's I mean, Pablo does all of our events. He
was a star at Devour this year. Did you make
it to Devour?
Speaker 9 (51:46):
Was like, okay, yeah, Pablo, Well, all of the gut
chefs came out and really did a spectacular showcase of
just what Tucson chefs can bring to the table. And
you know, a mass of all these Phoenix you know,
big money restaurants. The gut chefs came and just blew
(52:07):
it out of the water, and Pablo did a chef
demo during the event and it was just so spectacular.
I mean, he's just he is so charismatic and like
I said, he has just got such a great connection
to food and seasonality which really shines.
Speaker 2 (52:26):
And very approachable as well, not like, you know, there's
the most approachable.
Speaker 3 (52:30):
Yes, you run into some.
Speaker 2 (52:33):
I'm not saying that there's any chefs and Tucson that
do this, but you run into some chefs and sometimes
they're just not approachable or people in general longe. But
you know, Chef Pablo is definitely what Tucson is as
a culture, and very approachable, very just charismatic, wants to
feed everybody wants to.
Speaker 3 (52:54):
He actually genuinely cares.
Speaker 2 (52:56):
And I try to get everybody that visits Tucson unders
and that it's like, Hey, this is not La this
is not New York. You're like, we're going to welcome
you into our homes. You say you're hungry, and you're like,
come on, let's go inside. I'll make you something exactly right. Yeah,
and that's what a lot of these these events do
as well, because you get to interact with the owners,
(53:18):
you get to interact with the chefs, you get you
ask them questions because they'll tell you, they'll tell you
their stories and they'll talk about it. And that's one
of the things that we love about going to the
events and supporting Sokka.
Speaker 9 (53:29):
Yeah, but you know, I love that the chefs really
do and they you know, they come back and offer
me that feedback that it's a great time for them
to stay connected to their community and to like you said,
to tell their stories and to really connect and explain
the why behind some of the things that they do.
But this event and the Salsa Tequila Taco to Challenge,
(53:51):
both of those are the chefs love these ones because
there's a competition going on. So these are our two
competition events that we do in the summer, and it
gets wild. I mean, the margaritas are over the top.
I mean, if you think you're coming to get like
a strawberry margarita or like some classic margarita, this is
not gonna happen.
Speaker 2 (54:11):
Absolutely, And I'm looking forward to all those amazing flavors
and seeing, you know, our co host participate.
Speaker 3 (54:19):
That'll be fun.
Speaker 7 (54:20):
Yeah.
Speaker 9 (54:20):
We we got a donation from R and D C
for the tequila for the event. Awesome and so yeah,
all of the chefs will be using the eighteen hundred silver.
So yeah, it's been hilarious. At my office, I just
have like a you know, mound of it looks like
a it.
Speaker 3 (54:40):
Looks like a it's gonna be a tasty.
Speaker 5 (54:42):
Chair of tequila and they're just coming to pick them up.
Speaker 3 (54:44):
And so that's gonna be tasty.
Speaker 5 (54:46):
Yeah, that's fun.
Speaker 2 (54:47):
Before we go, here's what you need to know. Step one,
join the the membership at the Tastyshow dot com. Unlocks
secret menu items at Tucson's top restaurants, win gift cards
and VIP access to events like our Bacca Noor Dinner.
Step two, grab your vira Ol Premium Beef Tasty Show Box.
It's the best cuts from the best ranch, hand pick flavors.
(55:09):
So stay tasty Tucson. Hello, this is Wesley's source with
the Tucson Tasty Show. With every Tasty bite from Vepremiumbeef
dot Com, you get premium beef flavor from the amazing
ground beef to the melt in your mouth.
Speaker 3 (55:25):
Ribi steaks.
Speaker 2 (55:26):
Every ounce is exceptionally aged for more than twenty one days,
giving vera earl Premium Beef Exceptional Premium Beef flavor. Order
online at Vepremiumbeef dot com. Again, that's ve Premiumbeef dot com.
Speaker 4 (55:42):
Hi.
Speaker 6 (55:43):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
new tree and a child's educational outcome. Together, we can
make sure every child in our community has access to
(56:05):
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 2 (56:16):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items, crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(56:39):
and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (56:42):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed session, metaphysical readers, and classes for spiritual growth. Spark
Project Collector. It helps you express your authentic self while
giving back to your community. Rent our event space. It's
(57:05):
perfect for your next gathering or your workshop. Visits Spark
Project Collective dot com to learn more and discover where
creativity and connection meet.
Speaker 2 (57:14):
How would you like the perfect, lush, greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work.
Speaker 3 (57:22):
Of course you do, and I have the solution for you.
Big Bully Turf is the answer.
Speaker 2 (57:26):
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with the Effortless
Flow by Carla. The cleanest, coolest turf available. No mowing,
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but act fast ends April thirtieth.
Speaker 3 (57:45):
Some searches applying.
Speaker 2 (57:46):
The customers only visit Big Fulliff dot com and tell
them you heard about their business on the Tucson Tasty
Show
Amids 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 forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.
Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, your weekly deep dive
into people and plates that makes Tucson taste like nowhere else.
I'm your host, Wesley Source, joined by Mike co host
executive chef Christian Padilla.
Speaker 3 (00:51):
How you doing today?
Speaker 4 (00:53):
Good? I'm doing good. This morning. Weather's a little crazy,
We're i mean, still as sane as possible. And well,
Good morning, Tucson, Good afternoon, Good afternoon, Tucson. Where am I?
Speaker 2 (01:07):
And that's Chef Christian, But yeah, you know, you take
him out of the kitchen, but he's stuck there forever.
Speaker 4 (01:12):
Right, it's the Florence's lighting in here.
Speaker 3 (01:16):
That's right.
Speaker 2 (01:17):
We're sitting down with the creator of Drew's Dogs, the man,
the man behind the gourmet dog movement in Tucson, Drew.
Speaker 3 (01:25):
Welcome to the show. Hi, how are you good. Let's
get back. Let's go back to the beginning.
Speaker 2 (01:31):
What creator, why did you create hot dogs? What sparked
the idea to make this classic your signature?
Speaker 3 (01:40):
Well, thank you for having me here. So I know
my story is kind of it's a lot like other people's,
but basically what happened. I worked for a bunch of
different places in my life, and I was working at
this place called City Bank, and back when it first
(02:02):
opened up about twelve years ago, well twelve years ago
is when I started my business, but about now twenty
years I think Citi's been in business. But that was
going to be my forever job. And I got let
go in a layoff and it was a big, huge
layoff and they just part of it. And I was
(02:23):
sitting in my cubicle and I just thought, what's something
that I was really tired of working for other people?
And was something that I was very passionate about my
whole life. My parents had taught me different types of cooking.
My mom's from Nebraska, my dad's from Tucson, and I
(02:48):
thought of a lot of different things and they taught
me one of the things that they taught me throughout
life was how to cook. And I learned a lot
from them. And I just kind of thought to myself,
what's something that I can do that will help support
my family and also help kind of just bring what
I can bring to the community. And I thought, you know,
(03:12):
what's something simple and an easy and kind of just
that well that tastes good, right, taste good? And I
and back then, twelve thirteen years ago, there was only
a couple a couple of hot dog carts out there.
There was you know, you had a little bit here
and there, and you also, you know, you had the
(03:33):
master right there, weal canelo, you know, and b ks
and you know, I did my research. I went around
and I looked around all Tucson, and I just I
kind of tasted everybody's food and I went to everybody
and I just thought, you know what, I think I
can do a little bit different. You know, I wanted
something different, and I wanted to go all beef, right,
(03:54):
so everybody kind of they didn't have all beef. It
kind of to me, at least, it didn't taste it
was all beef. And if they advertised it was all beef,
and I don't know who, you know what they advertised,
and but I never saw it. So I thought, you
know what, I'm gonna do it. And so and I
grew up on bars and fortunately I was never gonna
(04:14):
go bars. I just did not want to do that.
And and I just went and I did something different.
I went with it. At first. I started off with
like a Nathan's hot dog, and then I kind of
went there and I was like, you know what, that's
pretty good. But I wanted to go with something different.
So I went through Texas and I and I found
(04:35):
a place in Texas and I was like, you know what,
I'm going to go with this, and I tried it
out and and I wanted to wrap bacon. I wanted
to do a traditional snoring dog. We are in you know,
Tucson and southern Arizona is that's kind of where it's at,
and it kind of grew from there. I just set
up on the street and it was out in Vail. Actually,
(04:57):
I set up out in Veil, and.
Speaker 4 (04:58):
Which is brave.
Speaker 3 (04:59):
Which it was very brave, right because there was no
hot dog card. There was no food trucks out back then.
And what I did was I you know where Fries
is on Houghton. Well, I set up across the street
on in a dirt lot. And back then Houghton wasn't
even it wasn't even the way it was now. It
was just a you know, like a two lane road.
(05:22):
And when I set up, I had tremendous support because
I know quite I was born and raised in Tucson,
and a lot of people knew me. So they just
came out and they tried different things, and I from
there kind of just grew and I just got people
from you know, my main goal was to work with
the University of Arizona and kind of just I wanted
(05:42):
to sell hot dogs at the stadium. I mean, because
I'm a huge u of a fan and that was
one of my main goals.
Speaker 2 (05:48):
And when you're born and raised in Tucson, you don't
really have much of a choice. You bleed red and blue,
and it's always beared out.
Speaker 3 (05:54):
Yes, yes it is. I got tattoos to show for it. Yes, I.
Speaker 2 (06:01):
A true too, son and does now the other thing
that a true too sonan does And I don't understand it,
and maybe you can explain it is they are every
time you say I was born and raised in Tucson.
They have one question for you regardless, like every single time,
and it's where'd you go to school? And they don't
mean college, they mean high school? Yes, yes, So where'd
you go to school?
Speaker 5 (06:20):
Well?
Speaker 3 (06:21):
I started off because I was I was actually raised
in Vail. So when when I grew up, my dad
moved us out to Vail and we we went. We
started off, I think I was five years old. I
started off in Uh, well, we went to Saladita first.
That was my first one. So you had a choice.
(06:42):
So being a Veil kid, you had a choice. You
either went to Salarita or you went to Santa Rita
or Sabino. And I went to Saladita from in the
beginning of my my high school career didn't work out,
went to Santa Rita. So I actually finished up in
Santa Rita High School. So but I like to claim
flame that I went to Saulwaditha because it was that
(07:05):
was That's where I liked it.
Speaker 2 (07:07):
So yeah, we uh we lived in Serita down down
there in Rancho, Serrita for years and years, like during
the Air Force. Came back to back to there and
then we moved to Vail, because it was just getting
too crowded. Yeah, which is wild to say, because when
we moved out there, I think there was like maybe
fifteen hundred people correct, correct, and now there's like six thousand,
(07:30):
ten thousand. I don't even know. I mean, it's just
they have five thousand houses in Rancho now or more,
which is just wild.
Speaker 3 (07:37):
Yeah, it's it's crazy and my so so now that
my kids are all grown up. So when I first,
when I first there was only one school K through
eighth and then I went through in Veil. Back then,
back when I I went, I was out there it
was like literally like cows. We had rant it was
(07:59):
it was ranch houses, so it was open range. You
have to watch out for cows all the time. You
kind of still do out there a little bit. Obviously.
We've had a couple accidents out there, right. I know
that you had said that you live out there now
and I I actually moved from it's called I was
in quotations. I'll put New Tucson is where I grew up.
It was called the Square and it's in between the
(08:21):
north side and the south side of Vail, So where
I was like right there, and so there was the
kids that grew up in Corona, the Tucson and then
the kids that grew up on the north side of
the tracks in Vail.
Speaker 2 (08:33):
So and we all know what the north side, yeah people, yeah, exactly,
no west side story.
Speaker 3 (08:40):
Right, it's so funny and right I.
Speaker 2 (08:44):
Can see right at that gas station, you guys getting
together and doing dance offs.
Speaker 4 (08:47):
Yes, when on.
Speaker 3 (08:49):
Well when I when I grew up out there, it
was it was only it was a church of pete
store and the school, and so you had to and
you went from the school and then you'd go to
the feed store. And then you have to worry about
trains because back then the you know, kids cross the
tracks all the time, and only the smart ones made it.
Speaker 2 (09:08):
I guess most of them, thank goodness.
Speaker 3 (09:11):
Yeah, yeah, yeah, there was a couple of them try
to jump on that. Back then there was cabooses. Still
remember cabooses? How they people our kids. I don't think
have ever seen a caboose where you actually there was
like a little cart on the back of a train.
And it was funny because there would be kids that
would jump on them. But no, so when I and
I would set up my food cart from on the
(09:33):
other side of fries and then I would set it
up on sometimes in between the tracks. And this was
and people still remember that. They were like, hey, used
to set up on the tracks over there at the
post office. Yeah, by the post office, and you used
to go over there, and that was before that. Well,
I don't know what is it that those are. I
don't know. I'm not sure what it is in Veil
right now. Is a Philly bed at those or something
(09:55):
right there? Yeah? I think so.
Speaker 4 (09:56):
Yeah.
Speaker 3 (09:56):
Yeah, so when it was all, you know, when they
moved in, I remember that I would set up out
there and they ask questions, Hey, who's that hot dog
card out there? Because there was no food trucks right then.
Speaker 2 (10:06):
And you said, don't worry about it. You're you're you're
making burritos, yeah, making hot dogs.
Speaker 3 (10:10):
You're good. Don't sweat it, man. Yeah.
Speaker 2 (10:12):
So and now you got there's actually some really cool
stuff happening happening out there because you guys have the
food truck roundups and you have veiled coffee shops out.
Speaker 3 (10:21):
There or every every day, and.
Speaker 2 (10:25):
We also have a caffeine dealer down at Post one
oh nine, which is right there at Houton and Srita. Yes,
so we have coffee or coffee food trucks. Coffee trucks.
Speaker 3 (10:37):
Yeah, there it's a coffee truck. Yeah, And I'll set
up and I'll set up on the weekends if I can.
But we do so many different events all over Tucsons.
It's it's very hard. And I had before before the
whole COVID thing hit, I had three trucks running, and yeah,
it was it was pretty great. My business grew fairly quickly,
(10:59):
I guess. In turn, I within five years I had
three carts and then I would set up all over
and I had different employees, you know, working different carts
and things, and we'd go check out. Normally we'd work
the big events, but it was it was just me
and my family. Basically, my daughters were of age to
where they were wanted to work, and they were in
(11:21):
their teenage years and they were they worked, and then
their friends came on and we we like we would
employ you know those kids, and it was just it
was super fun. We had a we were we were rolling.
We had really good times.
Speaker 2 (11:35):
So absolutely, and then uh, we're gonna be right back
after the break and we're gonna talk more about uh
Drew Dog or Drew's Dogs and UH and Chef Christian
Padilla has some riveting questions for you, so definitely stay tuned.
We'll dig into the food truck grind and what's next
(11:57):
for drew Dogs in the next segment. You're listening to
the Tucson Tasty Show. This segment was brought to you
by Pertillo's Hot Dogs. Hello, this is Wesley's source with
the Tucson Tasty Show. With every tasty bite from Vepremiumbeef
dot Com, you get premiumbefflavor from the amazing ground beef
(12:18):
to the melt in your mouth Ribi steaks. Every ounce
is exceptionally aged for more than twenty one days, giving
vera earl Premium Beef exceptional premium beef flavor. Order online
at Vepremiumbeef dot Com. Again, that's ve Premiumbeef dot Com.
Speaker 6 (12:37):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(12:57):
make sure every child in our community has ax to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 2 (13:11):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(13:33):
and discover what you've been missing.
Speaker 3 (13:36):
Stay Tasty. Tucson.
Speaker 7 (13:37):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(14:00):
for your next gathering or even workshop. Visits Spark project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (14:09):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest turf available, No mowing, no watering,
(14:32):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth.
Speaker 3 (14:40):
Some starches applying customers only.
Speaker 2 (14:41):
Is a Big Fuefurf dot com and tell me you
heard about their business on the Tucson Tasty Show. Welcome
to the Tucson Tasties Show, brought to you by SOKA
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and dancing the arts and now it's time for more
Tasty bites with your host Wesley Source. Welcome back to
(15:02):
the Tucson Tasty Show. I'm your host, Wesley Source, with
executive chef Christian Badilla co hosting. We're still chatting with
Drew Dogs. I was the break for you.
Speaker 4 (15:14):
It was a good break. You know. We got to
discover ourselves, got to discover each other, and you know,
I'm really glad we're all friends now.
Speaker 2 (15:22):
And while you were doing that, I was doing laps
around the building to make sure that I was energetic
enough for everybody.
Speaker 4 (15:29):
Yeah, I definitely need to do that.
Speaker 3 (15:31):
I believe you.
Speaker 2 (15:33):
So let's let's talk food truck life. What's it like
running a mobile kitchen and Tucson.
Speaker 3 (15:39):
Well, I'll tell you it's different. It's different in many ways.
I like doing it because I only have one boss,
and that's my wife and basically she points and tells
me where to go. We we do a lot of
different events all over Tucson. Again, I like working with
the university. We do. We actually have a big event
(16:02):
this Wednesday. It's called a bear Down Festival. We're gonna
be there this tomorrow.
Speaker 2 (16:09):
I love that, Yeah, because it's ramping up for Yeah,
it's ramping up for graduation, correct, because graduation happens.
Speaker 4 (16:17):
Correct.
Speaker 3 (16:18):
Correct. So from going from doing those types of events
all over Tucson, we do. We do those types of events,
but we do a lot of catering events as well.
But it is it's fun. I love doing it. You
call you you kind of can call your own hours
a little bit. Once you start getting to the point
where everybody's calling you daily and asking you a lot
(16:40):
of questions, yeah, it gets a little difficult, but you know,
and all and all, it's fun. It's just it's a
good time. And and if you don't love what you're doing,
then why do it? Right, That's kind of how I
am now. I think it's taught me a lot. Well,
I know it's taught me a lot, and my previous
jobs throughout my life has kind of taught me, uh,
you know, the business aspects of you know, communication, talking
(17:03):
with people, and that kind of comes naturally when I'm
on the cart, which is kind of fun. I think
that's the fun part of it. The stage of a Yeah,
it basically basically you are you're on there, You're you're
making you're doing a show, you know, for people, and
and that's just kind of how it is performing. Correct. Absolutely,
I wouldn't know anything about that, so I.
Speaker 4 (17:24):
Couldn't even imagine going from the business world to like
entrepreneurship and how scary that had to be.
Speaker 3 (17:32):
Man, it was super scary, basically. I mean the most
of my family, Uh, they they were very I'll say
they were questionable about me doing this, and I there
was a lot of I don't think it's gonna work
kind of things.
Speaker 2 (17:53):
I've never heard that, right, Yeah, I'm.
Speaker 3 (17:55):
Going to stop everything that I've done and I'm gonna
I'm gonna go ahead and build and I oh my
own card. So I built it and I didn't that's
pretty I didn't go and I didn't go, and uh,
I didn't want to buy it. I want to use
the money that you know, I got. I've got very
blessed and very lucky. And you know, there's a lot
of people that would hold a resentment against a situation
(18:16):
like that, against when you get let go from a company.
But I didn't look at it like that. I really
looked at it as an opportunity and I thought, you
know what, I'm gonna do something with this. I had
family and friends that supported me tremendously if I would
it wasn't for my family and friends on that when
I first started it, I don't know if i'd be
here today where you know, I've been in business now
(18:36):
for thirteen years.
Speaker 4 (18:37):
Oh wow, so yeah.
Speaker 3 (18:39):
This is yeah, No, this has been I've been going on. Yeah,
and I kind of you know, there's a there's a
level where I wanted to stay at, you know, before
before the quotation COVID years, and then after the COVID years.
It's just kind of I'm super excited about where this
can be headed now because you almost got I got
(19:02):
re energized this last couple of year here that this
last couple of years, and I'm just I'm super excited
about it. So yeah, it's been it's been a lot though,
it's been through a lot. And then when I started,
So when I started the business, I just kind of
was like, well, what's what what kind of hot dogs
do I want to sell? Okay, and then you know
my mom being from Nebraska, Oh you want to do
(19:23):
this kind of hot dog or you want to do
that kind of hot dog. Everybody had their opinions, and
I thought, well why not do a bunch of different
hot dogs.
Speaker 4 (19:30):
Yeah. That actually, Uh, that was going to lead me
to my next question. Is I mean for me personally,
like whenever I'm creating something like it's takes over my
brain takes over like everything for like a week maybe
two correct.
Speaker 2 (19:42):
So I'm like, how do you create the dog?
Speaker 3 (19:45):
Okay? So basically what I do is I started off
with the snorn dog. I just wanted to keep it,
keep it simple, but I all wanted to do fresh ingredients.
I wanted. That was kind of the key for me
where I was like, Okay, what do I want to do?
And I wanted to take everything. So I wanted to
use an all beef hot dog. I wanted to use
premium bacon, so I use a hickory smoke bacon. Some
(20:09):
people like Apple. I tried different things. I tried different things,
but the hickory just tasted. I had more of it,
created more of the snap with the hot dog with
that casing. And then I wanted to use fresh pintal
beans and we used we used different things. Uh. You
know a lot of people I I tasted around town
where they were. You can tell when something definitely canned
(20:32):
and when something definitely fresh. And my mother in law.
She she made the best beans to me, and I
grew up in a Mexican family where my dad made
beans and everything, but my mother in law it actually
she used lard, but she also used different kinds of
like booleons and things like that with it, and I
(20:54):
and I kind of did. I really didn't have that
taste when I grew up, but I really liked hers
and hurt my wife's side of the family, which my
mom and mow they're from Nogallas as well, and you
were saying that you were from no Gallas and they
it's a little bit different. Food is different from Tucson
to No Gallas to Sonora. On the other side, it
(21:16):
has a little bit of a different and even the
further down in Mexico, obviously you go, it tastes different.
So I just realized, Okay, so these beans taste different,
and they went really good with my hot dog. So
I used, you know, fresh cheese, fresh you know, the mayonnaise.
A lot of people some people don't like mayonnaise, some
(21:36):
people like it, but mayonnaise you kind of need to
have it with it. And then I also wanted to
do something different with my hot dog. I wanted to
put instead of doing like the traditional wetto. It's a
chili weddle. Yeah, I liked it, but it was everybody
had it. So I wanted to do something a little different,
and I had somebody get A friend of ours gave
(21:58):
us an idea of why don't you do some halapenio
sauce with it. So I did holopenio sauce sauso with it,
and then fresh avocado sauce. My wife makes the best
fresh avocatto sauce. When you guys, I know, I wish
I would have brought some in there to taste it,
but I tasted okay, so I knew that you had tasted.
(22:21):
I'm glad that you did so, And and people would
come up to the cart and asking for specifically the
sauces just they would ask to do a gallon of
halapennio sauce and a gallon of and I'd be like,
I'm not giving you a gallon of avocado sauce. Man,
you're gonna pay a lot, so I'll give you samples
(22:41):
as much as you can. But she did. She did that,
and then we kind of just grew from there. And
then to make it easy because we do nachos and
things like that as well. And we did a cheesy
bacon dog and and kind of go from there. The
cheesy bacon's pretty easy. I just used my dog with
You know, if you don't go Alejandro's Bakery and go
(23:03):
get fresh bread, then I'm sorry. I'm gonna give them
a shout out because they've been there all No.
Speaker 4 (23:07):
They're amazing.
Speaker 2 (23:08):
We've got to get them on the show too. And
if you know them, tell them that they're invited. I
do know them, and let's get it done because I
would love for them to be on the show.
Speaker 3 (23:16):
Yeah, I do know them. Man, great people too, great people.
Speaker 4 (23:18):
I love them.
Speaker 2 (23:18):
Because the bread is the key to the hot dog.
So we got a we got this hot dog up
on the screen here and you know, everybody at home
can't hear what it is, but this is the chef's
Padilla's version of a snoring dog. And he did he
did all the fresh ingredients. But this was the most
(23:41):
expensive hot dog I think I've ever purchased. It was
it was forty eight dollars.
Speaker 3 (23:50):
I got everybody at home can.
Speaker 2 (23:53):
Go to the Tasty Show or the twoson Tasty Show
on Instagram and check out the hot dog and it's
it's absolutely incredible. But he didn't out day Sonoran dog
and you're absolutely right, you know, depending on where the
flavors are coming from and everything else. And he even
got the uh what was that jalapeno ash? Yeah, yeah,
that looks great, which just you know, topped it off
(24:13):
and gave it that little bit of salty, give that
little bit of bitter and sweet and it was perfect.
But your hot dogs are amazing as well. Do you
ever have you looked at the vera Earl hot dogs?
Speaker 5 (24:26):
No?
Speaker 2 (24:26):
I have not, so they actually just rolled out some
new hot dogs and they're one of our sponsors, so
I've gotta I gotta put that out there. But opinion,
this segment was brought to you by your premium But
they do have some amazing hot dogs and it's natural casing,
one hundred percent beef. It's grown right here in Sonoita.
(24:48):
Uh Sonora, Sonora? So yeah, I say.
Speaker 3 (24:54):
There is a ranch up.
Speaker 2 (24:56):
Yeah it's Sonora is the person that you talked to
about the beef but cheese in Sonoya. Okay, But not
to confuse anything, yea, but you go to Vepremiumbeef dot
Com and you can order that they actually bring it
right to your door.
Speaker 3 (25:09):
Really, we're gonna be.
Speaker 2 (25:10):
Doing a tour of the ranch here here in the
next couple of weeks, and we're gonna be putting out
a lot of content for them because they're just we've
got to get more people in Tucson to get their
beef because it's that amazing new mammy flavor you're missing
from all your grocery store beef. But it's local, it's good,
and we'll have to get you some to try. Because
(25:32):
if it's within that that price point range is.
Speaker 3 (25:34):
Going to say where it's that's a big big factor,
right when So like when you when you when you
price out things on menus and go from there and
you know you can add all the toppings and you
can do everything. You know. I don't. I saw that
there was onions on that hot dog. I don't. I don't.
I started off with onions and and one of the
big things that I would go The first time I
(25:56):
ever had a sonorn dog was in Noga. It was
in so I was I was eighteen. I was doing
something down there. I don't remember what exactly what I
was doing. I was, we were I was down there
and the first time I ever had one, it was, uh,
they call it. They don't call them hot dogs down there,
Calm sausage, right, sausage links they they go sausage And I.
Speaker 4 (26:20):
Just remember pedroal Calente.
Speaker 2 (26:22):
For more of this episode, you definitely have to go
to YouTube and check it out, and as always, stay
Tasty Tucson. Hello, this is Wesley's source with the Tucson
Tasty Show. With every Tasty bite from the Premiumbeef dot Com,
(26:44):
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 Old Premium Beef exceptional premium beef flavor. Order
online at ve Premium Beef dot Com. Again, that's Vepermiumbeef
dot Com.
Speaker 6 (27:06):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(27:26):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (27:40):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept calling secrets. Sign up today at the Tastyshow
(28:02):
dot com and discover what you've been missing.
Speaker 3 (28:05):
Stay Tasty. Tucson.
Speaker 7 (28:06):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(28:29):
for your next gathering or your workshop. Visits Spark project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (28:38):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible terf experience, This
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest term available. No mowing, no watering,
(29:02):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some starches aplag Customers only is a
big belief of dot com And tell me you heard
about their business on the Tucson Tasty Show. Welcome back
(29:25):
to the Tucson Tasty Show, brought to you by SOCCA,
the Southern Arizona Art and Culture Alliance dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source
and we're in the middle of an amazing segment here
in the iHeart Studios with KNSD seven ninety. I've got
my co host, executive chef Christian Media, the official secret
(29:49):
ingredient of the Tucson Tasty Show. How is that break
for you? That was a very good break.
Speaker 4 (29:57):
I'm actually inspirational. It's aerational. You know, we've learned a
lot about ourselves, about each other. Uh No, I'm actually
very excited about the segment because I think we're actually
doing something different.
Speaker 2 (30:08):
We are we are expanding, we are per per usual.
We are pushing the boundaries of what the Tasty Show is.
Uh every every week, so uh, this week we have
a very special guest. Why don't you go ahead and
introduce our guests.
Speaker 4 (30:22):
Yeah, are very special guests here. He owns burro burrou
is the name of the burrito shop?
Speaker 3 (30:33):
Donkey?
Speaker 4 (30:35):
It is Donkey. Yes, he has a very special product.
It's burritos from Ermosio coms Cheronis.
Speaker 2 (30:46):
They make the How does that make it different from
a MACIOSI.
Speaker 8 (30:54):
La preparacion los ingredient in la to la tortillez is
specialist torn losmanos communal.
Speaker 4 (31:10):
Mar Okay translation I'm actually I'm just gonna go by
Chef Antonio Bandana today, you know, in these special segments.
So the difference with this burrito compared to the burrito
that we know here is the ingredients of preparation and
(31:30):
the tortilla. The tortilla as the vessel. It's produced over
a log fire and it's a tortillas. So people here
from Sonata should be a little familiar with tortillas. Aa
is they gave it that name because when the and
I don't know if this is a rumor or not,
but when the women used to make them, they used
to toss them over their shoulders to make big tortillas,
(31:53):
and they used to slap their armpits, which is the sobaco.
So yes, yes, again, I guess it is true. Never mind,
it's not a rumor.
Speaker 2 (32:03):
They slap their arm pits and that adds the salt flavors.
Speaker 4 (32:07):
What are we doing here?
Speaker 1 (32:09):
So what is.
Speaker 4 (32:11):
It's the special flavor that you get to the tortilla?
Speaker 2 (32:13):
He says, Okay, yeah, the more we know, so that's
that's that's what makes it the air monsieur burrito.
Speaker 4 (32:22):
That monsieur burrito is the preparation and the tortilla. Most
most importantly as well, I have had one of these
burritos before.
Speaker 2 (32:31):
And is that how he does it, slapping his arm pit. Yes, okay, no,
you're not selling me. Let's let's sell me on these burritos.
Speaker 4 (32:44):
Please.
Speaker 2 (32:45):
All right, let's talk about what or what what where
do you get your your tortias from?
Speaker 1 (32:51):
And so.
Speaker 4 (32:53):
La tortilla b Fresca you uh so they're ordered and
delivered from hermosillo directly.
Speaker 3 (33:04):
Awesome? Yeah, okay, and uh wonderful.
Speaker 2 (33:08):
So let's talk about the ingredients, the fresh ingredients right,
uh that go into the burritos and the flavors. What
would make them different from other burritos?
Speaker 4 (33:17):
So los like burro porque is differents come on that
y L Garne La Garne premium.
Speaker 8 (33:33):
It's an explosion. This how is then our traditional ingredient CONRAI.
Speaker 4 (33:46):
So the meats, he says that it is not. He says,
I'm translating. I don't even know. It's just just go
all right, it's just running with us. So the meats,
it is equality meats. He says that it is just
that is like the star of the show. But most
definitely in the tortilla and the fresh ingredients that are
(34:09):
in the burrito.
Speaker 2 (34:11):
And then the the okay, all right, awesome, and he
makes everything from scratch.
Speaker 4 (34:21):
The princeae KOs and la media show girl chargirl girl,
so that they use char grill for the meatskay.
Speaker 8 (34:39):
Okay, McCartney parasion and in plantia and thermosillo preparasium, garnet
(35:04):
a laplancha, mayoneza to mattia quo contrtillo a laplancha y
chipotle maa crema. So look explosion des simple records to premier.
Speaker 4 (35:31):
So the the way that they start preparing the meat,
they do it from wrong and they uh they press
it on the plancha to separate the fat, so you
don't have a lot of fat in this burrito, which
is why they actually add mayonnaise to the burrito to
reintroduce the fat. If you will increase the flavor, increase
the flavor. Mayonnaise is flavor. I don't know if people
(35:52):
know that it's not it's not a good flavor, but
sure it's a secret ingredient for the day. And along
with with uh lettuce tomato and the dipping sauces or
the sauces on the side is a chipotle lime Chipotle
(36:13):
is which is a it's a roasted vegetable like not
roasted vegetable, sorry, roasted salsa salad.
Speaker 2 (36:26):
Yeah, all right, well let's break these open and well
so we can try them. And well we're while we're
doing that, when we talk about where we can find them.
Speaker 4 (36:36):
As onless it's uh, says.
Speaker 8 (36:44):
West Prince Road is Quinac and flowing as wells and.
Speaker 2 (36:49):
Prince Road, yes, three eighty three eighty West Prince Road,
West Prince Road flowing wells and Prince flowing And okay,
that's just around the corner from here.
Speaker 4 (37:01):
Yeah that's too far.
Speaker 2 (37:02):
Ye, all right, well let's get let's get into these
burritos and try them so we can talk about them
for sure.
Speaker 3 (37:09):
And we have.
Speaker 4 (37:13):
Go ahead the borrow box right here. These things they
are ridiculously massive insert joke there, but they are delicious.
Speaker 3 (37:28):
Look at that.
Speaker 4 (37:29):
Look at that monster.
Speaker 3 (37:30):
Let's roll that out for the camera there and for
everybody at home.
Speaker 2 (37:35):
You can definitely go to the Tasty the Tucson Tasty
Show on Instagram and Facebook and the Tasty Show five
to two OHO on YouTube. And if that's too complicated,
that's okay, because we got the tastyshow dot com. Uh
to get the video on that. Look at the layering
on that. That is just incredible.
Speaker 4 (37:55):
It smells phenomenal, to be honest with you, Like it's
like I mentioned, I've had one of these very before,
and I killed the whole thing and I didn't. I
didn't feel like stuffed. I didn't. I didn't feel like heavy.
It's a lot lighter.
Speaker 3 (38:10):
You want to pass the half of that over here?
Speaker 4 (38:12):
Sure, all right, let's get this there. You go.
Speaker 3 (38:23):
Awesome.
Speaker 2 (38:24):
And then there's some salsa there too, I see, and
it comes comes with salsa and salsa and uh littering
and uh we have roasted salsa, roasted salsa that and
you make all of this fresh.
Speaker 4 (38:45):
Bit about us for Esco. Yes, everything is prepared fresh.
Speaker 3 (38:50):
All right, let's give this a shot.
Speaker 4 (38:54):
Albom Chipotle down there.
Speaker 3 (38:57):
Yeah, let's get that. Yeah, totally.
Speaker 4 (39:00):
Totos ingredient is experience a little bit of what he
says that every ingredient when you add it on there,
just a little bit of each. It completes the entire
experience of the supurrito.
Speaker 2 (39:18):
That smells really good. You know, I am about hot sauce,
so I'm excited let's give this a shot.
Speaker 3 (39:34):
M mm hmmm mm hmm.
Speaker 4 (39:37):
Yeah, told you man, these burritos are no joke.
Speaker 2 (39:48):
The layer and the flavors and yeah, it's absolutely everything's fresh.
Everything's good. And talking about you know, the.
Speaker 4 (39:57):
The different parts.
Speaker 3 (39:58):
Uh, it's just it's just it is good. Absolutely. The
avocado this spot on.
Speaker 2 (40:05):
It's got a right the right balance of salts and seasonings.
And that hot sauce absolutely spot on. Or this alsa.
Speaker 4 (40:17):
Uh good, Damien la oh most say ments those going
see get get those perfect.
Speaker 3 (40:34):
Mm hm.
Speaker 2 (40:37):
Well, thank you so much for coming into the studio today.
Speaker 3 (40:40):
Thank you for joining the Tasty Show. Uh, and we'll
see you. We'll see you back here soon.
Speaker 2 (40:47):
But I'm gonna come over to the shop right after
this because uh, I need more burrito excellent.
Speaker 3 (40:52):
This isn't gonna be enough for me.
Speaker 7 (40:57):
Hello.
Speaker 2 (40:57):
This is Wesley's source with the 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 Ribi 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 Vepremiumbeef dot com. Again,
(41:20):
that's ve premiumbef dot com.
Speaker 4 (41:25):
Hi.
Speaker 6 (41:26):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(41:49):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (42:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(42:22):
and discover what you've been missing.
Speaker 3 (42:24):
Stay tasty. Tucson.
Speaker 7 (42:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space It's perfect
(42:48):
for your next gathering, or you can workshop. Visits Sparkproject
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (42:57):
How would you like the perfect love green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work.
Speaker 3 (43:05):
Of course you do, and I have the solution for you.
Big Bully Turf is the answer.
Speaker 2 (43:09):
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with the effortless
flow by Carla, the cleanest, coolest turf available, No mowing,
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but Act fast ends April thirtieth. Some searches applying customers
only is a big beliefurf dot com and tell me
(43:31):
you heard about their business on the Tucson Tasty Show.
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source, and we're here in studio with another amazing guest.
Of course, we have our co host, executive chef Christian VideA.
(43:54):
Thank you for sticking through the break with us.
Speaker 4 (43:56):
Not a problem.
Speaker 3 (43:59):
We did the l around the building.
Speaker 2 (44:02):
Coffee, you know, random Daemona's got some pastries and they
came back all in less than ninety seconds.
Speaker 3 (44:09):
It was a great time.
Speaker 2 (44:11):
Quick shout out to our amazing sponsors and uh, you
know we've got a new one who titled sponsored. We
got two of them. Actually the title sponsored the last
episode at Studio Yanos for the Tucson Tasty Show TV episode.
Speaker 3 (44:28):
But it was a big big bully turf.
Speaker 2 (44:31):
I don't know if you've heard about big bully turf,
but take out all of the weekend work on your
yard and get some artificial turf put in that's definitely
water preservation because you don't have the water right.
Speaker 3 (44:48):
Question.
Speaker 2 (44:48):
You know, that's a great question because that's actually the
only question anybody ever asked. And turf is hot because
it can actually burn the bottom of your feet. But
Big Bully turf is actually the zign to be cooler,
so it doesn't have the black packing. It's made in
Georgia on American made product, and they actually use a
(45:08):
special infill they call it Waffles infill, and the Waffles
cooling infill keeps it fifty percent cooler than any other turf.
So while other turf maybe like one hundred and eighty degrees,
it's like ninety two one hundred degrees depending on the day,
of course. But all you have to do is water
it down once a month and as it dehydrates, it
(45:29):
cools down the turf so that your kids and your
dog's feet are safe. And thank you very much for
the question, Old And our second title sponsor for that
episode is Arizona Wine Collective. Arizona Wine Collective is also
going to be hosting one of our Amazing dinners with
Chef Christian Vidia, Chef Pablo Valencia, and Chef Suka from
(45:54):
Shuca Sweets.
Speaker 3 (45:56):
All of them got.
Speaker 2 (45:57):
Together and did an amazing menu to pair with some
of them best wines in the world in my opinion,
but I might be a little biased, but definitely go
to the Tasty Show dot com and check those out.
And also, you know, shout out to I'd Smoke That
Barbecue who also threw in some seasoning for us for
(46:18):
a chef Yanos at Studio Yanos. So we have delease
from Sokka here in studio to talk about some more
events because you have some really amazing events coming up
and and thank you for coming into the studio.
Speaker 5 (46:36):
Well, thank you for having me.
Speaker 9 (46:37):
I appreciate it, Weslie of course, and thanks for coming
to our last of I mean, it seems the culinary
events are what we talk about.
Speaker 5 (46:43):
But you were just at the Sabor statoos On event.
Speaker 2 (46:46):
Yes, that was last month and it was it was
absolutely incredible. That was a really amazing, well put together event.
For being the first event, congratulations, Thank you. It was
a great representation of Tucson's food scene and celebrating the
best Mexican food in America.
Speaker 5 (47:05):
Yeah, it was. It felt very unique.
Speaker 9 (47:07):
You know, the culinary events sometimes can all sort of
have a similar sort of feel about them, and there
was something very unique about this event and it really
did explore the different regions and the accessibility to Mexican
food throughout Tucson. So it was it was really special
and I was so grateful to have you guys there
(47:28):
and thank you. We had some great chefs out just
putting out of spectacular food. Did you have that chicken
drumstick mollet from Brother John's?
Speaker 4 (47:37):
I did.
Speaker 3 (47:38):
John's just he knows what's going on.
Speaker 2 (47:41):
He dialed in and he's over on Stone yeap, and
it's the old wild Cat House building but any memories,
but he built it out and he's got a huge
patio it's and the menus is the perfect size. But
our favorite bite of the night had to have been
(48:02):
the Charro steak though with a prime rib tomahawk.
Speaker 9 (48:07):
He was the just grilling tomahawks now mcdeal snow mcdeal. Yeah,
they were the first menu that came through. And when
I when you know, when I heard from them that
they were doing a tomahawks steak taco, I was.
Speaker 5 (48:22):
Just like this, how how are we going to compete
with this? And everyone did, you know, like everyone.
Speaker 9 (48:28):
Really did come and show out. It was a really
special special event, and like you said, it was the
first time of that particular event. But we've got some
that are you know, have been happening for years that
are coming up the summer. So we got the World
Margarita Championship coming.
Speaker 2 (48:45):
Up later on June fourteenth, that's right, June fourteenth. Go
to SAACA dot org. Get your tickets now, and that's
gonna be a Westward Look.
Speaker 9 (48:56):
Westward Look. We love such a great location, so iconic Tucson.
There'll be two levels this one. You know, the footprints
a little bit smaller, but it's going to be a
special weekend just you know, it's Father's Day weekend, and
so what better way to celebrate than with some.
Speaker 2 (49:16):
Margaritas just in The footprint is a little bit smaller,
but you still get a lot of flavor packed in
there because you have a lot of representation from around Tuson.
Speaker 9 (49:24):
Yeah, they'll be thirty plus restaurants, so it's no smaller
in regards to the amount of food and access to chefs, you.
Speaker 2 (49:31):
Know, but it does mean that tickets are limited.
Speaker 5 (49:33):
Tickets are limited.
Speaker 9 (49:34):
Yes, this is a smaller footprint in regards to the
amount of tickets that we sell, So definitely get your
tickets sooner than later. General admissions eighty dollars and VIP
is one hundred dollars. Our VIP tickets wildly go faster
than general admission. Everyone wants to.
Speaker 2 (49:51):
Be a be a VIP, so well, I said VIP
lounge that you have with exclusive bites from Westward.
Speaker 3 (49:56):
Look that really dial it in and then in that
early and.
Speaker 9 (49:59):
You know, like there is something about early entry. You
get in before the lines, before everyone else is there.
Then you get to kind of hang out and spend
time with your friends. So yeah, no, VIP is the
way to.
Speaker 2 (50:10):
Go, definitely, And and that one, that one's a fun
or fun one as well. We're looking at the website
right now and you know, we get the DJs, you
get all the amazing flavors. Was a reforma that did
the worm Salt rim it was it was reform.
Speaker 9 (50:30):
Yeah, Reformers coming back this year again. You were just
talking about Chef Pablo from Scratching Scratching the Plate. He
will be coming and and nobody does some wild things
and the way that Pablo does.
Speaker 2 (50:44):
We just recorded at via Earl Ranch with him and
he was I was like, all right, so we're gonna
do some grilling, and he goes, oh, we'll do some
grilling and he just builds a fire and throws the
steak right on top of it, and I was like,
all right, it's happening.
Speaker 9 (50:57):
Yeah, no, yeah, he he like with little, does so
much and that is like a real specialty. That not
it's like such a it's just such a show of
how talented he is and how connected he is to
food and specifically seasonality.
Speaker 5 (51:17):
Yeah, I know, he's chef.
Speaker 2 (51:18):
Christian actually works with him on a regular basis, so
I do.
Speaker 4 (51:21):
Actually, and him and I are actually talking about a
soccer event, so I'll probably be seeing you with.
Speaker 5 (51:28):
Him or sometimes this one of the world of Margarita Championship.
Speaker 4 (51:31):
I don't even know. He just throws so many Yeah,
like sounds great, let's do it, Bud.
Speaker 3 (51:38):
Yeah, yeah, I know.
Speaker 5 (51:39):
It's I mean, Pablo does all of our events. He
was a star at Devour this year. Did you make
it to Devour?
Speaker 9 (51:46):
Was like, okay, yeah, Pablo, Well, all of the gut
chefs came out and really did a spectacular showcase of
just what Tucson chefs can bring to the table. And
you know, a mass of all these Phoenix you know,
big money restaurants. The gut chefs came and just blew
(52:07):
it out of the water, and Pablo did a chef
demo during the event and it was just so spectacular.
I mean, he's just he is so charismatic and like
I said, he has just got such a great connection
to food and seasonality which really shines.
Speaker 2 (52:26):
And very approachable as well, not like, you know, there's
the most approachable.
Speaker 3 (52:30):
Yes, you run into some.
Speaker 2 (52:33):
I'm not saying that there's any chefs and Tucson that
do this, but you run into some chefs and sometimes
they're just not approachable or people in general longe. But
you know, Chef Pablo is definitely what Tucson is as
a culture, and very approachable, very just charismatic, wants to
feed everybody wants to.
Speaker 3 (52:54):
He actually genuinely cares.
Speaker 2 (52:56):
And I try to get everybody that visits Tucson unders
and that it's like, Hey, this is not La this
is not New York. You're like, we're going to welcome
you into our homes. You say you're hungry, and you're like,
come on, let's go inside. I'll make you something exactly right. Yeah,
and that's what a lot of these these events do
as well, because you get to interact with the owners,
(53:18):
you get to interact with the chefs, you get you
ask them questions because they'll tell you, they'll tell you
their stories and they'll talk about it. And that's one
of the things that we love about going to the
events and supporting Sokka.
Speaker 9 (53:29):
Yeah, but you know, I love that the chefs really
do and they you know, they come back and offer
me that feedback that it's a great time for them
to stay connected to their community and to like you said,
to tell their stories and to really connect and explain
the why behind some of the things that they do.
But this event and the Salsa Tequila Taco to Challenge,
(53:51):
both of those are the chefs love these ones because
there's a competition going on. So these are our two
competition events that we do in the summer, and it
gets wild. I mean, the margaritas are over the top.
I mean, if you think you're coming to get like
a strawberry margarita or like some classic margarita, this is
not gonna happen.
Speaker 2 (54:11):
Absolutely, And I'm looking forward to all those amazing flavors
and seeing, you know, our co host participate.
Speaker 3 (54:19):
That'll be fun.
Speaker 7 (54:20):
Yeah.
Speaker 9 (54:20):
We we got a donation from R and D C
for the tequila for the event. Awesome and so yeah,
all of the chefs will be using the eighteen hundred silver.
So yeah, it's been hilarious. At my office, I just
have like a you know, mound of it looks like
a it.
Speaker 3 (54:40):
Looks like a it's gonna be a tasty.
Speaker 5 (54:42):
Chair of tequila and they're just coming to pick them up.
Speaker 3 (54:44):
And so that's gonna be tasty.
Speaker 5 (54:46):
Yeah, that's fun.
Speaker 2 (54:47):
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Speaker 4 (55:42):
Hi.
Speaker 6 (55:43):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
new tree and a child's educational outcome. Together, we can
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(56:05):
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
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we're not just helping families, We're building a stronger tuson
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Speaker 2 (56:16):
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and discover what you've been missing. Stay tasty Tucson.
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