July 26, 2024 • 46 mins
Join us on this week's episode of The Tucson Tasty Show for a scrumptious journey with guest co-hosts Cody Peck from Network Outdoors and Jorge Ruiz from the interfaith community. Our first segment features Elizabeth from Bella's Gelato, bringing sweetness to your screen. And stay tuned for the rest of the show as we dive into the flavors of Tucson with special guest Juan Almamza from El Taco Rustico. Don't miss out on this delectable experience! #TucsonTastyShow #Foodies #TucsonEats
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to the Tucson Tasty Show. I'm your host, Wesley Source,
and we have an amazing show lined up for you today.
Some amazing special guests here in studio. We're going to
get to hear from Via Earl Premium Beef and hear
what they're doing out at the ranch. We also have
Cody Peck of Network Outdoors or your financial advisor guy Cody.
Speaker 2 (00:23):
Peck one or the other.
Speaker 3 (00:26):
Okay, fair enough Network Outdoors Today.
Speaker 1 (00:30):
And always you got to go check us out because
you've got to be able to see the food, right,
not just hear about how amazing it is. So go
to the Tucson Tasty Show on Facebook or even the
let's see that's the YouTube, and show the Tasty Show
(00:51):
five to two. Oh yeah, the Tasty Show five to
oh outstanding.
Speaker 4 (00:56):
So we have.
Speaker 1 (00:59):
We wouldn't be the on Tasty Show without our amazing guests,
our guest and sponsors. Thank you, Kiki Rogers of Country
Financial Insurance, Vierra Premium Beef, Novas, feed a Mafia Kitchen,
Financial Advisor, Cody Peck, Network out Doors, Local First, Arizona
Levity Wellness Center, Serious Visual and don't forget to like
(01:20):
subscribe and share. If you want to be a part
of the show, that would be great if you come
into if you call five two zero seven nine zero
two zero four zero, that's five two zero seven nine
zero twenty forty. You can ask us any questions you
want and related to food.
Speaker 3 (01:35):
So Dangerous Poppers is in there.
Speaker 1 (01:38):
Fair enough, and we just and we have an amazing
guest chef today.
Speaker 4 (01:44):
The chef is, let's see.
Speaker 1 (01:50):
One. We have too many people in the studio today.
I think we have one of El Taco Rush the call.
Did I say that right?
Speaker 4 (02:02):
Perfect?
Speaker 1 (02:03):
And we're going to talk to him about tacos and
some media and some goat. I think we got a goat.
He's got goats, but he'll tell us about that. So
we just had Via Earl show up a little bit late,
but that's okay.
Speaker 4 (02:21):
We're happy to have you here. What's up. Good, good
to see you.
Speaker 1 (02:26):
And go ahead and introduce yourself.
Speaker 5 (02:29):
I'm Andrew Hooper. I'm the inventory logistics manager for vera
Earl Premium.
Speaker 1 (02:34):
Beef and and the when you do order the v
at ve Premiumbeef dot com, is it your face that
shows up at their door to drop it off?
Speaker 5 (02:42):
No, oh darn somebody's better they got we got better
looking people than me to do that.
Speaker 4 (02:48):
Oh, fair enough?
Speaker 1 (02:49):
All right, well all right, but you do deliver directly
to their doors for anybody from Oral Valley all the
way down to Vail. Correct, even a two back. We've
been going down on two back, right, So that's that's
a long drive from Snoida. Every Thursday so far, we're
(03:12):
working on it. Yeah, every Thursday we're delivering. So is
it is it bovine power or is it horsepower that
you're using to get it out to the Dodge powers?
Speaker 4 (03:23):
Fair enough?
Speaker 1 (03:24):
And or hey, yes, sir, good to see you. Thank
you so much for coming in and helping us out
with the broadcast today and making sure that we can
we can speak to everybody.
Speaker 4 (03:33):
Indeed, yeah, definitely, I'll go.
Speaker 1 (03:35):
Introduce it yourself and tell everybody who you are and
what you do.
Speaker 4 (03:38):
Sure, So we're with the Interfaith Community Services. I do outreach,
but I'm also out in the networking scene, and I'm
really kind of a big fan of the Tasty Show.
We'll think the Tucson Tasty Show the Tucson because I
happen to like food man, you know, and Tucson has
quite a bit of good places for that, and I
love the food in the mixture of culture within the food.
So I think we all meet there. And it was beautiful.
(04:00):
You know, it's the local water hole man. Everybody goes there.
So I wanted to be here. And obviously I don't
think Qant's gonna need me. I heard him speaking English already,
but I think, you know, I might just sit here
silently this time. But we shall see.
Speaker 1 (04:15):
And thank you so much for the support. We really
appreciate you.
Speaker 4 (04:18):
I have a sponsor for you, actually, the guys from
her court. Yeah, I told him I was going to
be here, and you know, we want to showcase obviously
that the Hispanic that the Mexican restaurants and Louis really
really liked the idea.
Speaker 3 (04:30):
So well, you know, Luis's father was a butcher and
they grew up over yeah, over a butchery.
Speaker 4 (04:38):
Oh yeah, He's got three pictures of the Cotan Saiah
there at his at his office.
Speaker 3 (04:44):
So yeah, when we were talking, I was talking with him.
He wants to get his dad in We're talking about
doing something with a taste with twos on Tasty show
as a butcher in class. He wants to get his
dad into teaching people in twos.
Speaker 1 (04:57):
On that I need as much help as possible with that.
I think that would be great. It's gonna happen more.
I could go and hang out with Viru Role, or
we could just get you know, go and pick up
a cow from Virea Role and then take it over
there to do the bridge rink.
Speaker 4 (05:08):
I'll show up after when you guys cook the tacos.
Speaker 1 (05:12):
And I know somebody that can cook some killer beef
and some amazing turning into like a boy band, a
cooking boy band. So and you make some amazing Bedia.
In fact, I would say that he's probably the reason
that Bedia is on the menu at every restaurant Tucson.
Speaker 4 (05:31):
Now, that's awesome.
Speaker 6 (05:33):
Yeah, when I started, not too many people who do
make a bit everybody.
Speaker 1 (05:37):
They have to, I mean, they have to keep up
with you, and you make and we're gonna get to
dive into that a little bit more, you know, after
the first break. But you make over one hundred thousand
tacos a.
Speaker 2 (05:47):
Year, wow, probably more?
Speaker 4 (05:50):
Probably more now right?
Speaker 6 (05:52):
Yeah, I could two hundred and fifty pounds, yeah, every
three days.
Speaker 4 (05:57):
And then that's beautiful cut what cuts of beef for use.
Speaker 6 (06:00):
I use a chuck for child, and I have a
goat and lamb and my menu. Somebody wants a lamp peria.
We just mixed the meat with the broad right and there.
Speaker 4 (06:13):
Was the beerria. Originally it wasn't a goat uh. Back
in South Mexico.
Speaker 6 (06:18):
Actually the Spain Spain, Spanish people calledberia uh. This stew
they make and basically they make it with with the goat.
But they don't like the goat. The Spanish people they
when they come to America, they really don't like the flavor.
(06:38):
So they tried to cover it with a lot of
spices m hm, tillis and flavors to cover the flavor
of the goat meat.
Speaker 2 (06:47):
And they colberia.
Speaker 6 (06:48):
You you look at Google, what means you're gonna know
where there's something you know. The name exactly means something
not very very, Uh, I gotta it's no very basically
you know.
Speaker 4 (07:05):
Yeah, yeah, basically saying that it's not not not a
real kind of a strong taste. It's not it's not
easy you know to taste. I guess. So that's what
Even the word sounds a little aggressive, doesn't it.
Speaker 6 (07:19):
No, you're looking that means something and something No, really good.
Speaker 4 (07:25):
Yeah, and it's interesting because now it's become if you
hear beria, your mouth waters.
Speaker 2 (07:29):
No Mexico.
Speaker 4 (07:32):
I've been having that for years.
Speaker 1 (07:34):
That's actually really cool. So what would you have for
a trick for at home cook in the kitchen to
help with doing something.
Speaker 4 (07:45):
A pressure cooker, a pan. Uh?
Speaker 1 (07:48):
What kind of a tip do you have for all
the listeners at home? Well?
Speaker 6 (07:53):
Usually, uh, usually you have to you have to share
the meat.
Speaker 2 (07:58):
And then with all this.
Speaker 6 (08:03):
You call adobo, you have to marinate overnight. Then there's
a that's a long process.
Speaker 1 (08:10):
For Okay, So marinated overnight and really let those all
the flavors kind of combined and and meld together.
Speaker 4 (08:17):
Okay.
Speaker 6 (08:18):
And then one of the best e says to use
vinegar and the and the double okay.
Speaker 2 (08:24):
And then when I.
Speaker 1 (08:25):
Heard the adobo, so that actually would break down and
kind of brind the meat, wouldn't it. So it breaks
down those protein chains, so it's keeps the moisture and
everything in the meat exactly.
Speaker 6 (08:34):
And then when I started Peria, usually I start with
the basic recipe. Then in the first year I went
and my restaurant, I start adding more stuff, more.
Speaker 2 (08:46):
Spices, different.
Speaker 1 (08:47):
It's over thirty ingredients now right from what I understand, Wow,
so well developed, like well rounded media. And then we
can't wait to try some of that you brought. Yeah,
it's for the tasty.
Speaker 3 (09:03):
In the third second, beef or does this have some lamon?
Speaker 2 (09:08):
I only used to beef only before this.
Speaker 4 (09:09):
I don't. I don't like it. I'm kinda have Spanish.
Speaker 1 (09:12):
And he looked me up online and he saw whitewave
from Tucson, so he was like, we're gonna beef.
Speaker 6 (09:20):
People here in the north side of Mexico. And then
actually and in the border. Lets the cars bye street cars.
They used to beef beef lips, m that's all they
used for the And the flavor is really good, so
you now with the cows all the time?
Speaker 2 (09:43):
No, yeah, they don't use.
Speaker 1 (09:45):
I'm trying to find it a good joke for it,
and I just I've got none, no good jokes. I'm
gonna leave it alone. We're gonna leave that greatness of
greatness all right.
Speaker 6 (09:55):
There we go from yeah, and is the flavor.
Speaker 4 (09:59):
Really diff friend, it's pretty close to the texture of
the beria is different with the.
Speaker 6 (10:05):
With the flip with Yeah, it's a little different, just
probably softer. Huh, you could be a softer, but it's
but the favorite stronger for the like a beef steak
and lips is completely different.
Speaker 4 (10:19):
That's interesting. Wow, that's interesting.
Speaker 1 (10:23):
And it's actually one of the things that we talk
about when we're talking about Viral and when we're promoting
them out at the restaurants for the TV show and stuff.
Speaker 4 (10:31):
It's beef that tastes like beef.
Speaker 1 (10:32):
And one of the reasons why Viral is one of
my favorites is because they they dry age the beef
for twenty one days, so it actually allows you.
Speaker 6 (10:42):
Know, that the mass relaxed and get it tender.
Speaker 2 (10:45):
I love that.
Speaker 4 (10:46):
And this is very great. This is behind the scenes here, Cody,
it is.
Speaker 2 (10:51):
It is.
Speaker 4 (10:53):
So I just eat stuff. I don't know. I don't
know how it's happening.
Speaker 2 (10:55):
You know.
Speaker 4 (10:57):
That's pretty awesome.
Speaker 3 (10:58):
And that's usually me in this.
Speaker 1 (11:02):
He's trying to absorb it and trying to come up
with a smart, smart alcaber mark for for us to
throw us off. But we'll get there eventually. Well, I'm
Wesley Source. We're gonna go into our first break here
of the two soon Tasty show. We'll be right back
for our with with more from one and everybody here.
Thank you for being here today, and we're gonna talk
(11:24):
a little bit more about your history, how you got
started and UH kind of the the phoenix UH story
that you have because from the ashes of COVID you
really arose and I can't wait to talk more about that.
Thank you to our amazing sponsors and UH and our
guest today Kiki Rodgers The Country Financial Insurance, Vereral Premium, Beef,
(11:46):
Nova's Feed Up, Mafia Kitchen, your financial Guy, Cody Peck,
Network out Doors, Local First, Arizona Levity Wellness Center, and
Serious Visual. I'm your host, Wesley Source, Stay Tasty, Tucson.
I'm welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source, and we are here with some amazing guests,
(12:09):
and thank you everybody for being here. We've got one
of El Taco Roostuko and I had to say that
about five hundred thousand times before the show to make
sure I said it right, even though I'm a Tucson guy.
Speaker 4 (12:24):
And then we also have Jorge.
Speaker 1 (12:27):
Ruiz of Just Ruiz Today, Just the Man and the Myth,
the Legend Today. And we have Virra Earl in the
corner with Cody Peck Andrew with cot Viera Earl Preemian beef.
And I'm writing that down because.
Speaker 4 (12:48):
Yeah, he is.
Speaker 3 (12:49):
In my corner. We're preparing for our debut in the
boxing world.
Speaker 1 (12:55):
Okay, Cody, yes, we're not going to film that one,
but we take that's a no, no, no no, just
just kidding. So we have so one of Taco Rustico.
We were talking about before the break how you got started,
uh during COVID with your with your break and Mortar. Now,
(13:18):
before that, you were in the swap meets at swap
Meet and you were you're actually from Mexico originally Mexico
beautiful and beautiful area, and you grew up going to
the swap meets and making tacos with your mom.
Speaker 2 (13:40):
Yeah.
Speaker 6 (13:41):
Actually my mom always selling the stuff on the swap
meet to come to the United States and bringing stuff
to sell and some meat, and uh, she always needed
my help and moving and stuff. So I decided started
my business really junk. Actually my brother started this all
(14:01):
greyal chicken like the boil relieved chicken. And my brother
don't keep it for too long. So I just take
the idea and I started grabbing chicken when I was
like eleven twelve years old, and.
Speaker 2 (14:16):
That works. I make some money sometimes.
Speaker 6 (14:19):
And my first job at in Mexico was when I
was like sixteen at this steakhouse. So when I come
to the guy with the owner of the steakhouse, I always.
Speaker 2 (14:29):
Say, come in.
Speaker 6 (14:30):
I know I cook everything supposed and I asked for
the job, and say, you know how to cook chickens
and a great chicken all the time, and come in in,
I give you. Give me a test and I say, no,
you don't know anything. And I say, okay, I can try,
(14:50):
and say you really want to know, you want to learn,
I teach you everything you want to learn. So that
was old man, like fifty five years old. And it's
tell me you, yes, come every day, take a few time,
but I don't want to pay you intil you get
another test and pass the test. And I take me
(15:11):
two weeks to learn all the all the stakes they
revited on, all the temperatures and everything. When I told
him I'm ready, you give me another taste and I pass.
Speaker 4 (15:23):
And that I was saying, man, when the student is ready,
the teacher shows up. So it happened for here. That's awesome.
Speaker 6 (15:31):
Then from from then I quit two months later. The
guy got so mad at me. I never forget how
many I got and uh, and I told me that's
the thing, one thing you have to learn to you
cannot quit.
Speaker 2 (15:43):
Yes, like like that. But I was young.
Speaker 6 (15:45):
I was sixteen years old, right, and I always try
to learn more.
Speaker 2 (15:50):
So since then I probably work in like to the
restaurants center.
Speaker 1 (15:54):
Right, you actually forget that you worked at a couple
of different U Premiere restaurant will catch here in Tucson.
Speaker 6 (16:01):
When I got here to Tucson, I was like twenty
three years old and a lot of experience when I
when I stopped in Nogalis went my way. Well, I
don't I never thinking came to America. I used hell
of Mexico. I always make my money in Mexico easy.
So I came to nogallest because I got a little
(16:21):
family thing and a home. So I have to leave
my home and I come with a friend of Nogalist.
Her first day, I see a sign of the one
the hiring cooks and I.
Speaker 2 (16:33):
Stop at the cafeteria.
Speaker 6 (16:34):
The the CAFETERI lords still there getting so and this
there was a lady the manner and I asked her
for the job for the position, and she told me,
you know how to cook? I say yes, and she said,
how long you've been here in Nolist. I just got
here yesterday and she said, oh, I'm sorry. We don't
hire people who don't live in Nogalist for more than
six months. And I was like, Okay, what do you
(16:56):
want me to do if every restaurant do the same,
what am I going to do for six months? I'm
gonna live in there and the Royal and the River
the homeless for sex six months. And she is watching
me like that, come back to to work tomorrow. So
I got their position the same day.
Speaker 4 (17:14):
That's good, wonderful.
Speaker 1 (17:16):
And then you worked at a couple of places when
she got up to Tucson. You worked at Hase and
Del Soul.
Speaker 6 (17:22):
Since the first time I got to Tucson, I worked
for my first job in Green Balley with Ramon Bon,
the owner of the Medendero give me the work right away.
So I worked for him for like twelve twelve years
and twelve in Green.
Speaker 2 (17:39):
Balley and Los Amigo's restaurant. That's my first time.
Speaker 6 (17:42):
And then I moved to the Medandero for like another
six six months, six years. And then after there I
for some reason, I go to find a friend at
Tucson Country Club and I see the chef walking out,
Aaron speaking in English around and I asking me, you
have a j out here? He said you cook? Say yeah, cook,
(18:05):
So they hired me. I was making like eight dollars
in the Menandero and that's time in those times. And
then when they hired me the two country clubs, they
offered me fourteen dollars.
Speaker 2 (18:16):
Wow, almost twenty years.
Speaker 4 (18:18):
Wow.
Speaker 2 (18:18):
And this guy was.
Speaker 4 (18:19):
Destined to cook, yes, because it is just opening form everywhere.
Speaker 6 (18:24):
He went for two some country club by a Creeks communities,
see the soul. I've been a chef and this bistro
and in or Alley that used to be the owner
of Spitz about this place.
Speaker 2 (18:39):
And I worked for him for a couple of years.
Speaker 4 (18:42):
Wow.
Speaker 1 (18:43):
And then what what changed make you decide that you
wanted to have a food truck making tacos at the
Toro Orum Swabi So.
Speaker 6 (18:53):
Like I having no money at all. And actually when
I was at the two country Club for twelve years,
my wife and me, we're making very good money, and
we tried to get it first food truck. But that
wasn't in like two thousand and seven and six. But
they they they caught me drop really bad, so we
(19:15):
lost all the money, all these savings, and then we
got back to start again.
Speaker 4 (19:21):
And I want to add a little anecdote. Man, you'll
love this. So I used to work at the Swap Meet,
the Palaverty, the TANKERVERTI swap me. You made me familiar
with it, and it was booming when I was there.
I was collector, I collected ran for the spaces that
were there, and everything was great, but the food just
was not and they never really had They had the cafeteria,
they had a couple of Grio burgers and things like that,
(19:43):
but there was an explosion of food happening at the
Tona Odom. I mean you would go there for a variety,
it was like.
Speaker 6 (19:50):
So it was right in the middle of that that
take me like two years to get a permit to
get my standard in to Hono because they having like
forty five sixty food style no right, and they don't
want more.
Speaker 2 (20:03):
I mean they have the.
Speaker 6 (20:05):
Insurance, only the Tona keep a lot of more foods.
So when they get the permit, I get the permit
to sell American breakfast because nobody sell American breakfast. And
then they when I give you another permit for Mexican food.
Speaker 4 (20:20):
So American breakfast, I was like pancakes, oakes.
Speaker 6 (20:24):
And then then I tried to make the turkey legs.
They smoke turkey legs. And then one day I carry
a party. I carry a party for tacos because I
have my chef page, so for make food. So I
have some left overs to trepass can sell them pastore.
And I used prout it to the swimming to my
little stand with a little brow.
Speaker 2 (20:45):
The first day back.
Speaker 6 (20:48):
All people come to try my my taxi, and I
right away say what I'm doing selling breakfast.
Speaker 2 (20:55):
I can sell tackles here like crazy.
Speaker 6 (20:58):
Next day I do able the size of everything, and
I saw like in two hours, I saw that. Next
week I brought it all everything and I got sold out.
And uh, in five months I was stopped. Start selling
a thousand tacos in one morning, and I never quit.
(21:18):
I since the first day I see how people can
eat that tackle was right there. I said, this is
gonna be my That was.
Speaker 4 (21:26):
A big I brought people to the Tone autumn really
because of the food. It was a place to sell
your stuff, trade your stuff, but it was the food
that was taking people to to to the place.
Speaker 6 (21:36):
A lot of people missed that place still close since
the Kobe. So when the Kobe started, I get my
a little my extra money because I was started doing
it to submit yourself in October and that was very
very good season for me.
Speaker 2 (21:55):
All the time doing it really good. And then.
Speaker 6 (22:00):
When the I live, I used to leave behind my
restaurant and the little parking lot right and I when
they passed and I saw the sign for please, and
I just turned around, call every phone and call the guy, Hey,
I need I want, I want to do something with this.
And that was a broker and say okay, let me
talk to the owner.
Speaker 2 (22:19):
We can do business. Blah blah blah.
Speaker 6 (22:21):
So they're selling everything for twenty five thousand dollars and
I only have it twenty five do dollars for all
the things I I mean, that was my money, is
all I have.
Speaker 2 (22:31):
So I negotiate everything. I only expend.
Speaker 6 (22:35):
I only buy five thousand dollars to the owner of
the restaurant and I told him if he can, I
can use his equipment for the first two months Monte,
I moved something I have and I used to have
a little always equipment and say, okay, so when the
CO started, I get the at least the place in
February and March, the co start.
Speaker 1 (22:58):
Right, and we're gonna talk a little bit more when
we come back from the break, because we have a
hard break at the bottom of the hour here, and
then we're gonna also have tasty bites with with one
and uh looking forward to that because I saw some
of those and my mouth is watering just thinking about it.
But thank you to our amazing sponsors as Kiy Rogers,
(23:19):
Country Financial Insurance, Virial Premium, Beef, Mafia Kitchen, Financial Guy,
Cody Peck, Network out Doors, Local First Arizona Levity Wellness Center,
and Serious Visual. And if you're on the YouTube channel,
the Serious Visual actually printed out this really cool banner
for me and they did an amazing job upscaling all
the logos and making sure that it looked it looked right,
(23:40):
and they actually played played with the logos, going back
and forth a lot. But I'm Wesley Source, Stay Tasty, Tucson,
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source. And we're having a great conversation here in
studio with one of El Taco Rustuko and local legend
(24:01):
when it comes to tacos. I mean, it's just thank
you so much for being here on the show. Today happened,
and what an amazing story and.
Speaker 2 (24:09):
Truly an amazing story.
Speaker 1 (24:11):
Really, it didn't just bring in a tasty bite. Yes,
you didn't just bring in a tasty bite for us.
I mean I think everybody is shut down in the
studio and walking in to have some amazing because it
just smells incredible. Now before we get to Tasty Bites,
which is my favorite segment by the way, because we
get to try some amazing something that represents you as
(24:33):
a chef. But I wanted to finish up a little
bit of the story of what or how you started.
So when we left or when we went on break,
we were talking about how you had just opened and
you signed your lease in February of twenty twenty and
and this is right before everything started shutting down. So
(24:58):
that was in February. What happened in March because the
city shut down in March.
Speaker 2 (25:03):
So they owner the restaurant.
Speaker 6 (25:04):
My landlord told me, you want to break the least
these things coming bad.
Speaker 2 (25:08):
Everything's going to be so crazy.
Speaker 6 (25:10):
And I told him, Nope, I'm going to keep doing
it and say sure, yes, okay, it's all yours. And
March nineteen, I have everything ready to open the swam
Meat and Friday they should do everything. And Friday nighteing March,
and then I decided go to the Summat. Everybody say
(25:32):
they're going to keep selling food because they have no
rules to the city rules to close when they went,
and but yeah, they should have the Swami too. So
I told my wife, you know, let's go to the
restaurant opener because we have we don't have a plan
to open it until like April. Paint the restaurant, fix
it a little bit. But we have everything, all the
food ready to go to the swim Meat, so we
(25:53):
don't want to just throw away the food. And we
come to the Swimmat to the restaurant, my wife and
me just both open the doors.
Speaker 2 (26:01):
And so, yes, we don't have a sign yet, we.
Speaker 6 (26:05):
Don't have the bill system get ready, we didn't have
the part of sales system.
Speaker 4 (26:10):
We didn't have a sign yet, a sign painted.
Speaker 1 (26:13):
And from what I understand, uh, the chef community really
came in to help you out.
Speaker 2 (26:18):
I have to say thank you all the time.
Speaker 6 (26:21):
When I talk about this, I always think my chef family,
they love me. I love everyone I know. Like twenty
five sets hitting Tucson. This Matt Cable introduced me to
the astronomy Unions and from then people call me to
go to the Tucson City Astronomy. They called me to
(26:42):
go every everything talking about food.
Speaker 2 (26:46):
I have to be there. And yeah, we opened the
restaurant and my.
Speaker 6 (26:54):
Single yes we do the best big Cell and the Acustico.
And after that we never saw a list of that
money we saw that day. Never, Oh my, almost that
probably up from right now, Yes, Siberias, I probably already
saw like a six.
Speaker 2 (27:15):
Oh my, yes for the Cassabis because.
Speaker 6 (27:17):
I can check in the p system. Since I opened,
I checked like every year. And it's a that's a
lot of.
Speaker 4 (27:25):
Question really quickly. What was your driving force? I mean,
obviously you saw all the signs there was a journey
for you. It's now you're telling us, and I know
it seems kind of easy, right, but it wasn't you.
It was so what was your driving force as you
did this? What keeps you going even in COVID. You said,
you know what, this is not going to stop me.
What was that?
Speaker 2 (27:46):
My mom was like that.
Speaker 6 (27:47):
My mom always were really were she do where we
are seven, find the family. And my dad was like
a worker mhm he is he was a weather He
don't make much money for And then since my mom
decided to keep trying in charge of the family, she
(28:10):
always pushes to do the best. Never she never she
never say I'm tired. She never say can I cannot
do this? She never said always she said he will
just make what do we have to make? So my
dad always told myma just take it off to the
school and put all the kids to work. And my
(28:31):
mom saying, no, they have to be something, they have
to do something that we are poor, were coming from
really poor family. So at the end, two brother doctors,
one engineer and knows a nurse. I don't get the
school because when I want to go to the chef school,
my mom said that that that carreer is not for
(28:51):
for ments.
Speaker 2 (28:52):
That's for.
Speaker 6 (28:54):
She tried to mean says for you know, for gay people,
something like that.
Speaker 2 (29:00):
Everybody is.
Speaker 6 (29:00):
And I said, no, I'm going to be a chef.
And I was sixteen and that I told her I'm
going to be a chef my life?
Speaker 2 (29:08):
Are you going to be a chef?
Speaker 4 (29:09):
And so you've always just had that vision to do it?
Speaker 6 (29:11):
Yeah, And I always sorry, I'm always, always, always, always lose.
Speaker 1 (29:14):
Let's talk about the food that you brought in that
brings so many people in and causes you to make
more than one hundred thousand tacos a year, and there's
a lot of tacos, So let's talk about the Yeah,
go ahead and tell us what you brought.
Speaker 2 (29:28):
Well, I brought the Siberias. Is one thing for being honest.
I don't know that she's with I was.
Speaker 6 (29:35):
I never thought I'm want to make sabers at my
rest But I have this friend, this Michael Lopez is
a DJA.
Speaker 2 (29:42):
I don't know you know this guy?
Speaker 4 (29:44):
Who is it?
Speaker 2 (29:44):
Michael Lopis?
Speaker 4 (29:45):
Yeah, yeah, we do know him.
Speaker 6 (29:48):
Yeah, he came to my restaurant in the first month
and they told me make a Siberias for me and
I'm going to post it in my and my media.
Now you make it, so he make he makes me
make acuse.
Speaker 1 (30:01):
And with with with cheese on it, I used, I do.
Speaker 4 (30:05):
It's so cool.
Speaker 1 (30:06):
So with the you do you put a little cheese
on it so you get a little crunch on the outside.
Speaker 6 (30:09):
Of I saw some pictures and the internet about the
tortilla crispy out side. But this tortillas here in America
is really hard to make. It like looks like a
you burn. So I decaid but cheese and the and
the barroom to make it look Christian.
Speaker 4 (30:27):
I'm going to take this bowl. So talk us about
this bowl? What's going on with.
Speaker 2 (30:31):
So it's the same as Berria.
Speaker 6 (30:32):
We have two and Beerria tacos and we do as
and we we use Beria for like tortoise burritos.
Speaker 4 (30:43):
We like, there's Berria Shakespearea ice cream. You got the
whole thing.
Speaker 6 (30:48):
Yeah, you're talking to her about today. Everybody was Speria
at the restaurant. I'm probably gonna sell that my two
hundred and fifty pounds today. They once I make lass name.
Speaker 1 (30:59):
And uh so, as as we're passing, this talk is
around so.
Speaker 4 (31:02):
So do we just do we just dive right in
there and get some or get them.
Speaker 1 (31:06):
This is this is this is what we're doing. And right,
so this is beef and the cuts of beef that
you're using is the chuck, right, I know somebody that
does amazing chuck roasts, and I think we'll let him
take over for a second. Well, we're we're talking, so
tell us about there, tell us about what what you
brought in.
Speaker 4 (31:24):
For one, we.
Speaker 5 (31:25):
Actually brought you a prime graded chuck roast for you
to try and uh have some of our.
Speaker 4 (31:34):
Information in it. But you know, twenty one dry twenty
one day dry.
Speaker 5 (31:37):
Aged have it here for you, so take home, take
you to the restaurant, try it out, and hopefully we
can strike a deal and and get our beef into
your restaurant.
Speaker 2 (31:48):
Definitely, thank you very much.
Speaker 4 (31:51):
So this has grown. The ranch is in Sonoya.
Speaker 1 (31:56):
Yeah, and it's Sonora from right well, but the she's
not here today, but they are.
Speaker 4 (32:07):
So. All our cows are sustainable.
Speaker 5 (32:09):
Born bread or bread born and raised on our ranches
in Sonoida. We have two and ten thousand acres of pastures. Wow,
twenty nine hundred mother cows. And yeah, we we raised
everything there. There's no antibiotics, no hormones.
Speaker 4 (32:30):
It is a.
Speaker 5 (32:32):
I mean, I've had some good beef, but I've never
had beef like this before. It's I won't eat anything else.
Speaker 4 (32:41):
I see a big party, a big food party. Happening
at your ranch.
Speaker 1 (32:45):
Yeah, we need to it's happening today. They actually rented
out for weddings and stuff. They are wedding there today.
Speaker 4 (32:51):
I'm thinking a big tasty show palooza. I can't.
Speaker 1 (32:56):
I can either confirm nor deny in the works.
Speaker 4 (33:00):
That's gonna be awesome.
Speaker 1 (33:02):
Yeah, but so I just had a bye to this
media or this media Taco Cody, I don't know why
you're not dialing into this man.
Speaker 3 (33:12):
I passed it right, yes year, put it over here,
and then it went that way.
Speaker 4 (33:17):
They went that way.
Speaker 6 (33:18):
Well, so they say I decided, like the first year,
I decide to make the Cameroon. It's a stream taco,
but it made the same way to and the mahi mahi.
Speaker 1 (33:29):
So is this all gluten free? Just as a dietary question, all.
Speaker 2 (33:34):
My food is gluten free on the youuice flowered tea.
Speaker 1 (33:37):
It's so there's there's no cross contamination.
Speaker 4 (33:40):
And then wow, that's cool. So that's just like Charo.
Speaker 1 (33:45):
The l Charro restaurants say are very they keep everything
very segregated and very very clean, so that if any
any dietary needs are needed, you can come into those
restaurants and not have to worry about it, and I'm
going in for the soup. Un Man, this bowl of amazing.
Look at this, I know right, and and that's and
you made that. It was probably at least an hour
(34:07):
or hour ago, hour and a half ago that you
made that. And it's got that crunch, it's.
Speaker 4 (34:12):
Got that.
Speaker 1 (34:14):
Like this cinnamon, the garlic, the onion, it's all just
so incredible.
Speaker 4 (34:19):
It crunches all the way to the end. This is awesome.
And where you guys are, where where's your new restaurant?
Speaker 1 (34:29):
Because now you've open, Now you've you've won the hearts
of Tucson and everybody is not only loyal, but you
have your following. And I mean you've got to have
your regulars that come in all the time to make
one hundred thousand tacos or more a year. So you
open up a second restaurant, it's also we're that new one.
Speaker 2 (34:50):
Let's less you actually this location.
Speaker 6 (34:54):
I want this look these location se is like probably
when I started the swimming there used to be mister
Case Barbecue and Night'll Park in twenty nine right behind the.
Speaker 2 (35:07):
Ups.
Speaker 6 (35:08):
And mister Case was a good he always got to
the swam meet to walk in the mornings and all
the time I ask him him for LEAs me the location.
So but they have some printers for almost ten years.
So last year he decided to let the people go
(35:30):
and he called me if I want to at least
the place, you know.
Speaker 2 (35:33):
I have already my restaurant really successful.
Speaker 6 (35:37):
And they said you you when I open my place,
and I said, well, probably depends how the rent is
going to be. So we make a good negotiation with
the With the building, it takes me one year to
fix everything, but I leave the place beautiful. This building
is all we have to replace almost everything, new gas lines,
(36:00):
new well also, so but yeah, it's now open. We
open in March. It's already three months and it looks
like the same thing happened with an old place. We
open uh for three months already and exactly the same
cells I do for in the old place in the
(36:22):
first three months.
Speaker 4 (36:23):
That's amazing, beautiful. So the saut saw is really good too.
By the way, the red sauce.
Speaker 1 (36:28):
We're gonna ask more about if you're making, what you're
making in the house and what you're getting from local suppliers.
After this break, Oh my gosh, I can't even talk.
I mean, it's so good because I just kind it,
you just keep eating.
Speaker 4 (36:42):
It's so amazing. Thank you for bringing that in.
Speaker 1 (36:46):
Not only is it amazing crunchy tortilla, I typically don't
like corn to tias, I really don't, just but that's
it's cooked, it's crispy, it's amazing. And yes, but I'm
your host, Wesley Source, and we will be right back
after the short break and with more from El Taco Roostico.
(37:09):
And thank you to our amazing sponsors. That's Kigy Rogers
of Country Financial Insurance, Verrah Premium, Beef, Nova, Speed Up,
Mafia Kitchen, your financial Guy, Cody Peck, Network out Doors,
a local First Arizona Levity Wellness Center, and Serious Visual
Stay Tasty Tucson. Welcome back to the Tucson Tasty Show.
I'm your host, Wesley Source, and we're having a great
(37:31):
conversation learning about local legend and I think I'm gonna
be a regular after trying that taco. It's so amazing.
Thank you for sharing that with us.
Speaker 4 (37:45):
One from L Taco Roostico Ustic Roustico, and and we
were talking about.
Speaker 1 (37:55):
Where you get your because one of the things that
I found out about the chef commune is everybody seems
to really like to support the local. And uh so
if you're not buying, you're not buying something from uh
somebody you know, somebody that can get it for you
and or you're making it yourself. And so tell us,
tell us a little bit about some of your connections
(38:16):
in the chef community and and where you're you're kind
of sourcing some of your products from.
Speaker 6 (38:21):
Well, basically, like I say, I work a lot of
for a long time in the Southside, and uh, for
being honest, I buy almost most of my stuff in
the local places in Southside. One of these is, uh
this guy is a he started time ago and with
a food truck and he decided make this Miat Market
(38:44):
is on six and six and it's a really good
provider with my neighbor and the tortillas they provided me.
The tortillas they provide me, the the meat for everything,
almost everything. And sometimes I get my things from from
(39:08):
Meat City Meats. No, they Merits Merit, Yes, they're they're
really good.
Speaker 1 (39:14):
Yeah, and that's a source for the Viral Premium beef
as well. Merit actually does source some of their beef
through Virual Premium beef.
Speaker 2 (39:24):
Yeah, I know that.
Speaker 6 (39:25):
Yeah, I remember that. And yeah, some tortillas coming from Mexico.
There ones from Phoenix. We did a really good source
to get the or stuff because we need to get
every every day.
Speaker 4 (39:45):
You know, that's a lot of tortillas to go through. Absolutely,
and uh.
Speaker 1 (39:49):
One of the things I really liked those about those
tortillas is with when you're cooking them. There, when you're
cooking them, they're not hard. They don't become hard because
typically with the corner teas you cook them a little
bit and if you don't eat them, they're really they
do get hard and then they're fluffy.
Speaker 4 (40:05):
So you get that.
Speaker 1 (40:07):
Uh, and I would let you explain, Corey, but uh,
your mouth is full of food.
Speaker 4 (40:15):
That fluffiness is it's really important. It provides this like
crunchiness that's different because it's a soft crunching, which is
kind of weird. Yeah, but it's delicious, man, it's really good.
You had a question Cody before we started.
Speaker 3 (40:33):
Yes, one for someone who's coming to visit your restaurants
for the first time, what dish are you recommending them
come in and try?
Speaker 6 (40:41):
You know, it's a it's a good question, but there
is case get recommended by theself because you have it,
they would have a line to the door and mostly
like saving five percent of the line. So when somebody
don't know what there is there is, I want to say,
get this because it's what everybody wants.
Speaker 4 (41:04):
Yeah, it's a big it's a big thing. Yeah, fair enough.
Speaker 3 (41:07):
And if we wanted to go to you to try
some of your your goat and lamb options, what do
you recommend on that side?
Speaker 6 (41:15):
Well, the the lamb and can be good in that
tackle and like this, we do gorditas, you know, the
form pockets.
Speaker 2 (41:27):
Yeah, and this is those are delices with the lamb.
Speaker 1 (41:30):
And we we love cooking lamb in our house, but
we do Greek style lamb, so you know it's usually
a lamb lake and we're we're putting a whole bunch
of garlic cloves hole. And then we wrote history and
and uh, it's really good.
Speaker 4 (41:44):
But I want to come. I'm gonna be at your restaurant.
We're gonna we're gonna.
Speaker 1 (41:48):
Set up some time after the show to come down
and really you know, get a good feel for that.
Speaker 2 (41:55):
Well, we we gotta, we gotta, you gotta film an
episode there.
Speaker 1 (41:57):
Man. Of course, we got to film an episode there
and and for the TV show.
Speaker 3 (42:01):
And I think you also got to do like a
little mini documentary on his on his life.
Speaker 4 (42:06):
Absolutely, yeah, this.
Speaker 3 (42:07):
Is an amazing story.
Speaker 1 (42:09):
It really sounds like we have to Oh no, we
have to go and do research and really try, really try.
Now we just say you have to take us through
uh a tour through your your life and take us
to all the places that you've tried or you you were,
you cooked in all the different places that you tried.
Speaker 4 (42:28):
I think that would be an amazing episode.
Speaker 6 (42:30):
I completely obsessed it with Psilian state houses, completely low.
Speaker 2 (42:38):
Prasilia and.
Speaker 4 (42:41):
Oh what's that place called to school? Yes, right, yep,
Brazilian that's over by.
Speaker 1 (42:49):
So he knows the good places.
Speaker 4 (42:51):
I went through the secret good places all right.
Speaker 2 (42:53):
The one I know is in.
Speaker 6 (42:57):
H for all the child that's the bass, Yeah, I
see the owner, the owner of the tour resco that
was Mane. You're over there, any copy all the the
concept and but it's not even half good like when
(43:17):
it's expensive.
Speaker 1 (43:19):
Because fair enough, Well we'll have to go figure that
one out too. You have a question, Andrew, how much.
Speaker 4 (43:25):
Meat do you go through a week? Well?
Speaker 6 (43:29):
Yes, for the bidiad it can be like like seven
hundred pounds. Wow, But I used to do all the
chili beef I do.
Speaker 2 (43:43):
Mm hmm.
Speaker 4 (43:44):
That's a lot of cows.
Speaker 2 (43:47):
Just to be a great I think probably a thousand
pounds a week.
Speaker 4 (43:53):
And you sell out, that's even better.
Speaker 6 (43:56):
It's always and that place is the only can fit
for the three seats, and the people loves to get
there eat inside place full of people line out to
the door waiting for two D orders.
Speaker 4 (44:14):
That's so wonderful. Man.
Speaker 1 (44:15):
So with the last two minutes that we have left
for the show, I wanted to ask if you were
are you in for the two san Tasty Show challenge?
Speaker 4 (44:25):
Are you ready to try some hot sauce? All right,
I'm happy to you. Here's a chip.
Speaker 2 (44:31):
Now.
Speaker 3 (44:32):
Now we do have a question for you while you
eat this make it even harder for you. So one,
what is the one thing in your kitchen you recommend
everyone else to keep in their kitchen at all times
when it comes to cooking, Like I like a food item,
like a food item, a seasoning, anything like that.
Speaker 1 (44:49):
And you don't really need a lot of that, by
the way, just a little bit, yes, I hear you.
What's the one thing you need in your kitchen well
cooking or to cook with.
Speaker 3 (45:01):
To cook with, you know, if you're going to keep
it in your kitchen all the time. You know, we
had that with Danny and he was what was he into?
He had garlic and.
Speaker 2 (45:12):
Ginger. He loved ginger.
Speaker 1 (45:14):
So well, I say that TOAs tortillas. Tortillas is the
one thing. All right, I'm writing that down to Tias.
You have ginger and tortillas so far ginger because.
Speaker 2 (45:29):
I don't have atias.
Speaker 4 (45:30):
I don't have a business and tortillas.
Speaker 1 (45:33):
All right, go ahead and cheers up, gentlemen, and everybody's
earning ticket or their stickers today. If you want your sticker,
you can reach out to us on our website and
we'll set something up.
Speaker 4 (45:45):
We'll come out to see you and h this is
uh the pepper x hot sauce. What do you think
it's hot? It's hot.
Speaker 3 (45:54):
I think we should do it at the beginning. Well,
thank you, thank you.
Speaker 1 (45:58):
For joining us today in the two Suns Tasty Show.
We'll see you next week and every week and we
have an amazing guests ure the owners of Seured Living
the meeting room. Thank you to our special guests and sponsors.
That's Chef Juan Jorgez, Cody pack Andrew of Veral Premium Beef.
Thank you to Kiki Rogers of Country Financial Insurance, Vial
(46:20):
Premium Beef, Novas Fita Mafia Kitchen, your financial guy, Cody Peck,
Network Outdoors, Local First Arizona Levity Wellness Center and Serious Visual.
I'm your host, and Wesley Source and Stay Tasty, Tucson,
Welcome to the Tucson Tasty Show. I'm your host, Wesley Source,
and we have an amazing show lined up for you today.
Some amazing special guests here in studio. We're going to
get to hear from Via Earl Premium Beef and hear
what they're doing out at the ranch. We also have
Cody Peck of Network Outdoors or your financial advisor guy Cody.
Speaker 2 (00:23):
Peck one or the other.
Speaker 3 (00:26):
Okay, fair enough Network Outdoors Today.
Speaker 1 (00:30):
And always you got to go check us out because
you've got to be able to see the food, right,
not just hear about how amazing it is. So go
to the Tucson Tasty Show on Facebook or even the
let's see that's the YouTube, and show the Tasty Show
(00:51):
five to two. Oh yeah, the Tasty Show five to
oh outstanding.
Speaker 4 (00:56):
So we have.
Speaker 1 (00:59):
We wouldn't be the on Tasty Show without our amazing guests,
our guest and sponsors. Thank you, Kiki Rogers of Country
Financial Insurance, Vierra Premium Beef, Novas, feed a Mafia Kitchen,
Financial Advisor, Cody Peck, Network out Doors, Local First, Arizona
Levity Wellness Center, Serious Visual and don't forget to like
(01:20):
subscribe and share. If you want to be a part
of the show, that would be great if you come
into if you call five two zero seven nine zero
two zero four zero, that's five two zero seven nine
zero twenty forty. You can ask us any questions you
want and related to food.
Speaker 3 (01:35):
So Dangerous Poppers is in there.
Speaker 1 (01:38):
Fair enough, and we just and we have an amazing
guest chef today.
Speaker 4 (01:44):
The chef is, let's see.
Speaker 1 (01:50):
One. We have too many people in the studio today.
I think we have one of El Taco Rush the call.
Did I say that right?
Speaker 4 (02:02):
Perfect?
Speaker 1 (02:03):
And we're going to talk to him about tacos and
some media and some goat. I think we got a goat.
He's got goats, but he'll tell us about that. So
we just had Via Earl show up a little bit late,
but that's okay.
Speaker 4 (02:21):
We're happy to have you here. What's up. Good, good
to see you.
Speaker 1 (02:26):
And go ahead and introduce yourself.
Speaker 5 (02:29):
I'm Andrew Hooper. I'm the inventory logistics manager for vera
Earl Premium.
Speaker 1 (02:34):
Beef and and the when you do order the v
at ve Premiumbeef dot com, is it your face that
shows up at their door to drop it off?
Speaker 5 (02:42):
No, oh darn somebody's better they got we got better
looking people than me to do that.
Speaker 4 (02:48):
Oh, fair enough?
Speaker 1 (02:49):
All right, well all right, but you do deliver directly
to their doors for anybody from Oral Valley all the
way down to Vail. Correct, even a two back. We've
been going down on two back, right, So that's that's
a long drive from Snoida. Every Thursday so far, we're
(03:12):
working on it. Yeah, every Thursday we're delivering. So is
it is it bovine power or is it horsepower that
you're using to get it out to the Dodge powers?
Speaker 4 (03:23):
Fair enough?
Speaker 1 (03:24):
And or hey, yes, sir, good to see you. Thank
you so much for coming in and helping us out
with the broadcast today and making sure that we can
we can speak to everybody.
Speaker 4 (03:33):
Indeed, yeah, definitely, I'll go.
Speaker 1 (03:35):
Introduce it yourself and tell everybody who you are and
what you do.
Speaker 4 (03:38):
Sure, So we're with the Interfaith Community Services. I do outreach,
but I'm also out in the networking scene, and I'm
really kind of a big fan of the Tasty Show.
We'll think the Tucson Tasty Show the Tucson because I
happen to like food man, you know, and Tucson has
quite a bit of good places for that, and I
love the food in the mixture of culture within the food.
So I think we all meet there. And it was beautiful.
(04:00):
You know, it's the local water hole man. Everybody goes there.
So I wanted to be here. And obviously I don't
think Qant's gonna need me. I heard him speaking English already,
but I think, you know, I might just sit here
silently this time. But we shall see.
Speaker 1 (04:15):
And thank you so much for the support. We really
appreciate you.
Speaker 4 (04:18):
I have a sponsor for you, actually, the guys from
her court. Yeah, I told him I was going to
be here, and you know, we want to showcase obviously
that the Hispanic that the Mexican restaurants and Louis really
really liked the idea.
Speaker 3 (04:30):
So well, you know, Luis's father was a butcher and
they grew up over yeah, over a butchery.
Speaker 4 (04:38):
Oh yeah, He's got three pictures of the Cotan Saiah
there at his at his office.
Speaker 3 (04:44):
So yeah, when we were talking, I was talking with him.
He wants to get his dad in We're talking about
doing something with a taste with twos on Tasty show
as a butcher in class. He wants to get his
dad into teaching people in twos.
Speaker 1 (04:57):
On that I need as much help as possible with that.
I think that would be great. It's gonna happen more.
I could go and hang out with Viru Role, or
we could just get you know, go and pick up
a cow from Virea Role and then take it over
there to do the bridge rink.
Speaker 4 (05:08):
I'll show up after when you guys cook the tacos.
Speaker 1 (05:12):
And I know somebody that can cook some killer beef
and some amazing turning into like a boy band, a
cooking boy band. So and you make some amazing Bedia.
In fact, I would say that he's probably the reason
that Bedia is on the menu at every restaurant Tucson.
Speaker 4 (05:31):
Now, that's awesome.
Speaker 6 (05:33):
Yeah, when I started, not too many people who do
make a bit everybody.
Speaker 1 (05:37):
They have to, I mean, they have to keep up
with you, and you make and we're gonna get to
dive into that a little bit more, you know, after
the first break. But you make over one hundred thousand
tacos a.
Speaker 2 (05:47):
Year, wow, probably more?
Speaker 4 (05:50):
Probably more now right?
Speaker 6 (05:52):
Yeah, I could two hundred and fifty pounds, yeah, every
three days.
Speaker 4 (05:57):
And then that's beautiful cut what cuts of beef for use.
Speaker 6 (06:00):
I use a chuck for child, and I have a
goat and lamb and my menu. Somebody wants a lamp peria.
We just mixed the meat with the broad right and there.
Speaker 4 (06:13):
Was the beerria. Originally it wasn't a goat uh. Back
in South Mexico.
Speaker 6 (06:18):
Actually the Spain Spain, Spanish people calledberia uh. This stew
they make and basically they make it with with the goat.
But they don't like the goat. The Spanish people they
when they come to America, they really don't like the flavor.
(06:38):
So they tried to cover it with a lot of
spices m hm, tillis and flavors to cover the flavor
of the goat meat.
Speaker 2 (06:47):
And they colberia.
Speaker 6 (06:48):
You you look at Google, what means you're gonna know
where there's something you know. The name exactly means something
not very very, Uh, I gotta it's no very basically
you know.
Speaker 4 (07:05):
Yeah, yeah, basically saying that it's not not not a
real kind of a strong taste. It's not it's not
easy you know to taste. I guess. So that's what
Even the word sounds a little aggressive, doesn't it.
Speaker 6 (07:19):
No, you're looking that means something and something No, really good.
Speaker 4 (07:25):
Yeah, and it's interesting because now it's become if you
hear beria, your mouth waters.
Speaker 2 (07:29):
No Mexico.
Speaker 4 (07:32):
I've been having that for years.
Speaker 1 (07:34):
That's actually really cool. So what would you have for
a trick for at home cook in the kitchen to
help with doing something.
Speaker 4 (07:45):
A pressure cooker, a pan. Uh?
Speaker 1 (07:48):
What kind of a tip do you have for all
the listeners at home? Well?
Speaker 6 (07:53):
Usually, uh, usually you have to you have to share
the meat.
Speaker 2 (07:58):
And then with all this.
Speaker 6 (08:03):
You call adobo, you have to marinate overnight. Then there's
a that's a long process.
Speaker 1 (08:10):
For Okay, So marinated overnight and really let those all
the flavors kind of combined and and meld together.
Speaker 4 (08:17):
Okay.
Speaker 6 (08:18):
And then one of the best e says to use
vinegar and the and the double okay.
Speaker 2 (08:24):
And then when I.
Speaker 1 (08:25):
Heard the adobo, so that actually would break down and
kind of brind the meat, wouldn't it. So it breaks
down those protein chains, so it's keeps the moisture and
everything in the meat exactly.
Speaker 6 (08:34):
And then when I started Peria, usually I start with
the basic recipe. Then in the first year I went
and my restaurant, I start adding more stuff, more.
Speaker 2 (08:46):
Spices, different.
Speaker 1 (08:47):
It's over thirty ingredients now right from what I understand, Wow,
so well developed, like well rounded media. And then we
can't wait to try some of that you brought. Yeah,
it's for the tasty.
Speaker 3 (09:03):
In the third second, beef or does this have some lamon?
Speaker 2 (09:08):
I only used to beef only before this.
Speaker 4 (09:09):
I don't. I don't like it. I'm kinda have Spanish.
Speaker 1 (09:12):
And he looked me up online and he saw whitewave
from Tucson, so he was like, we're gonna beef.
Speaker 6 (09:20):
People here in the north side of Mexico. And then
actually and in the border. Lets the cars bye street cars.
They used to beef beef lips, m that's all they
used for the And the flavor is really good, so
you now with the cows all the time?
Speaker 2 (09:43):
No, yeah, they don't use.
Speaker 1 (09:45):
I'm trying to find it a good joke for it,
and I just I've got none, no good jokes. I'm
gonna leave it alone. We're gonna leave that greatness of
greatness all right.
Speaker 6 (09:55):
There we go from yeah, and is the flavor.
Speaker 4 (09:59):
Really diff friend, it's pretty close to the texture of
the beria is different with the.
Speaker 6 (10:05):
With the flip with Yeah, it's a little different, just
probably softer. Huh, you could be a softer, but it's
but the favorite stronger for the like a beef steak
and lips is completely different.
Speaker 4 (10:19):
That's interesting. Wow, that's interesting.
Speaker 1 (10:23):
And it's actually one of the things that we talk
about when we're talking about Viral and when we're promoting
them out at the restaurants for the TV show and stuff.
Speaker 4 (10:31):
It's beef that tastes like beef.
Speaker 1 (10:32):
And one of the reasons why Viral is one of
my favorites is because they they dry age the beef
for twenty one days, so it actually allows you.
Speaker 6 (10:42):
Know, that the mass relaxed and get it tender.
Speaker 2 (10:45):
I love that.
Speaker 4 (10:46):
And this is very great. This is behind the scenes here, Cody,
it is.
Speaker 2 (10:51):
It is.
Speaker 4 (10:53):
So I just eat stuff. I don't know. I don't
know how it's happening.
Speaker 2 (10:55):
You know.
Speaker 4 (10:57):
That's pretty awesome.
Speaker 3 (10:58):
And that's usually me in this.
Speaker 1 (11:02):
He's trying to absorb it and trying to come up
with a smart, smart alcaber mark for for us to
throw us off. But we'll get there eventually. Well, I'm
Wesley Source. We're gonna go into our first break here
of the two soon Tasty show. We'll be right back
for our with with more from one and everybody here.
Thank you for being here today, and we're gonna talk
(11:24):
a little bit more about your history, how you got
started and UH kind of the the phoenix UH story
that you have because from the ashes of COVID you
really arose and I can't wait to talk more about that.
Thank you to our amazing sponsors and UH and our
guest today Kiki Rodgers The Country Financial Insurance, Vereral Premium, Beef,
(11:46):
Nova's Feed Up, Mafia Kitchen, your financial Guy, Cody Peck,
Network out Doors, Local First, Arizona Levity Wellness Center, and
Serious Visual. I'm your host, Wesley Source, Stay Tasty, Tucson.
I'm welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source, and we are here with some amazing guests,
(12:09):
and thank you everybody for being here. We've got one
of El Taco Roostuko and I had to say that
about five hundred thousand times before the show to make
sure I said it right, even though I'm a Tucson guy.
Speaker 4 (12:24):
And then we also have Jorge.
Speaker 1 (12:27):
Ruiz of Just Ruiz Today, Just the Man and the Myth,
the Legend Today. And we have Virra Earl in the
corner with Cody Peck Andrew with cot Viera Earl Preemian beef.
And I'm writing that down because.
Speaker 4 (12:48):
Yeah, he is.
Speaker 3 (12:49):
In my corner. We're preparing for our debut in the
boxing world.
Speaker 1 (12:55):
Okay, Cody, yes, we're not going to film that one,
but we take that's a no, no, no no, just
just kidding. So we have so one of Taco Rustico.
We were talking about before the break how you got started,
uh during COVID with your with your break and Mortar. Now,
(13:18):
before that, you were in the swap meets at swap
Meet and you were you're actually from Mexico originally Mexico
beautiful and beautiful area, and you grew up going to
the swap meets and making tacos with your mom.
Speaker 2 (13:40):
Yeah.
Speaker 6 (13:41):
Actually my mom always selling the stuff on the swap
meet to come to the United States and bringing stuff
to sell and some meat, and uh, she always needed
my help and moving and stuff. So I decided started
my business really junk. Actually my brother started this all
(14:01):
greyal chicken like the boil relieved chicken. And my brother
don't keep it for too long. So I just take
the idea and I started grabbing chicken when I was
like eleven twelve years old, and.
Speaker 2 (14:16):
That works. I make some money sometimes.
Speaker 6 (14:19):
And my first job at in Mexico was when I
was like sixteen at this steakhouse. So when I come
to the guy with the owner of the steakhouse, I always.
Speaker 2 (14:29):
Say, come in.
Speaker 6 (14:30):
I know I cook everything supposed and I asked for
the job, and say, you know how to cook chickens
and a great chicken all the time, and come in in,
I give you. Give me a test and I say, no,
you don't know anything. And I say, okay, I can try,
(14:50):
and say you really want to know, you want to learn,
I teach you everything you want to learn. So that
was old man, like fifty five years old. And it's
tell me you, yes, come every day, take a few time,
but I don't want to pay you intil you get
another test and pass the test. And I take me
(15:11):
two weeks to learn all the all the stakes they
revited on, all the temperatures and everything. When I told
him I'm ready, you give me another taste and I pass.
Speaker 4 (15:23):
And that I was saying, man, when the student is ready,
the teacher shows up. So it happened for here. That's awesome.
Speaker 6 (15:31):
Then from from then I quit two months later. The
guy got so mad at me. I never forget how
many I got and uh, and I told me that's
the thing, one thing you have to learn to you
cannot quit.
Speaker 2 (15:43):
Yes, like like that. But I was young.
Speaker 6 (15:45):
I was sixteen years old, right, and I always try
to learn more.
Speaker 2 (15:50):
So since then I probably work in like to the
restaurants center.
Speaker 1 (15:54):
Right, you actually forget that you worked at a couple
of different U Premiere restaurant will catch here in Tucson.
Speaker 6 (16:01):
When I got here to Tucson, I was like twenty
three years old and a lot of experience when I
when I stopped in Nogalis went my way. Well, I
don't I never thinking came to America. I used hell
of Mexico. I always make my money in Mexico easy.
So I came to nogallest because I got a little
(16:21):
family thing and a home. So I have to leave
my home and I come with a friend of Nogalist.
Her first day, I see a sign of the one
the hiring cooks and I.
Speaker 2 (16:33):
Stop at the cafeteria.
Speaker 6 (16:34):
The the CAFETERI lords still there getting so and this
there was a lady the manner and I asked her
for the job for the position, and she told me,
you know how to cook? I say yes, and she said,
how long you've been here in Nolist. I just got
here yesterday and she said, oh, I'm sorry. We don't
hire people who don't live in Nogalist for more than
six months. And I was like, Okay, what do you
(16:56):
want me to do if every restaurant do the same,
what am I going to do for six months? I'm
gonna live in there and the Royal and the River
the homeless for sex six months. And she is watching
me like that, come back to to work tomorrow. So
I got their position the same day.
Speaker 4 (17:14):
That's good, wonderful.
Speaker 1 (17:16):
And then you worked at a couple of places when
she got up to Tucson. You worked at Hase and
Del Soul.
Speaker 6 (17:22):
Since the first time I got to Tucson, I worked
for my first job in Green Balley with Ramon Bon,
the owner of the Medendero give me the work right away.
So I worked for him for like twelve twelve years
and twelve in Green.
Speaker 2 (17:39):
Balley and Los Amigo's restaurant. That's my first time.
Speaker 6 (17:42):
And then I moved to the Medandero for like another
six six months, six years. And then after there I
for some reason, I go to find a friend at
Tucson Country Club and I see the chef walking out,
Aaron speaking in English around and I asking me, you
have a j out here? He said you cook? Say yeah, cook,
(18:05):
So they hired me. I was making like eight dollars
in the Menandero and that's time in those times. And
then when they hired me the two country clubs, they
offered me fourteen dollars.
Speaker 2 (18:16):
Wow, almost twenty years.
Speaker 4 (18:18):
Wow.
Speaker 2 (18:18):
And this guy was.
Speaker 4 (18:19):
Destined to cook, yes, because it is just opening form everywhere.
Speaker 6 (18:24):
He went for two some country club by a Creeks communities,
see the soul. I've been a chef and this bistro
and in or Alley that used to be the owner
of Spitz about this place.
Speaker 2 (18:39):
And I worked for him for a couple of years.
Speaker 4 (18:42):
Wow.
Speaker 1 (18:43):
And then what what changed make you decide that you
wanted to have a food truck making tacos at the
Toro Orum Swabi So.
Speaker 6 (18:53):
Like I having no money at all. And actually when
I was at the two country Club for twelve years,
my wife and me, we're making very good money, and
we tried to get it first food truck. But that
wasn't in like two thousand and seven and six. But
they they they caught me drop really bad, so we
(19:15):
lost all the money, all these savings, and then we
got back to start again.
Speaker 4 (19:21):
And I want to add a little anecdote. Man, you'll
love this. So I used to work at the Swap Meet,
the Palaverty, the TANKERVERTI swap me. You made me familiar
with it, and it was booming when I was there.
I was collector, I collected ran for the spaces that
were there, and everything was great, but the food just
was not and they never really had They had the cafeteria,
they had a couple of Grio burgers and things like that,
(19:43):
but there was an explosion of food happening at the
Tona Odom. I mean you would go there for a variety,
it was like.
Speaker 6 (19:50):
So it was right in the middle of that that
take me like two years to get a permit to
get my standard in to Hono because they having like
forty five sixty food style no right, and they don't
want more.
Speaker 2 (20:03):
I mean they have the.
Speaker 6 (20:05):
Insurance, only the Tona keep a lot of more foods.
So when they get the permit, I get the permit
to sell American breakfast because nobody sell American breakfast. And
then they when I give you another permit for Mexican food.
Speaker 4 (20:20):
So American breakfast, I was like pancakes, oakes.
Speaker 6 (20:24):
And then then I tried to make the turkey legs.
They smoke turkey legs. And then one day I carry
a party. I carry a party for tacos because I
have my chef page, so for make food. So I
have some left overs to trepass can sell them pastore.
And I used prout it to the swimming to my
little stand with a little brow.
Speaker 2 (20:45):
The first day back.
Speaker 6 (20:48):
All people come to try my my taxi, and I
right away say what I'm doing selling breakfast.
Speaker 2 (20:55):
I can sell tackles here like crazy.
Speaker 6 (20:58):
Next day I do able the size of everything, and
I saw like in two hours, I saw that. Next
week I brought it all everything and I got sold out.
And uh, in five months I was stopped. Start selling
a thousand tacos in one morning, and I never quit.
(21:18):
I since the first day I see how people can
eat that tackle was right there. I said, this is
gonna be my That was.
Speaker 4 (21:26):
A big I brought people to the Tone autumn really
because of the food. It was a place to sell
your stuff, trade your stuff, but it was the food
that was taking people to to to the place.
Speaker 6 (21:36):
A lot of people missed that place still close since
the Kobe. So when the Kobe started, I get my
a little my extra money because I was started doing
it to submit yourself in October and that was very
very good season for me.
Speaker 2 (21:55):
All the time doing it really good. And then.
Speaker 6 (22:00):
When the I live, I used to leave behind my
restaurant and the little parking lot right and I when
they passed and I saw the sign for please, and
I just turned around, call every phone and call the guy, Hey,
I need I want, I want to do something with this.
And that was a broker and say okay, let me
talk to the owner.
Speaker 2 (22:19):
We can do business. Blah blah blah.
Speaker 6 (22:21):
So they're selling everything for twenty five thousand dollars and
I only have it twenty five do dollars for all
the things I I mean, that was my money, is
all I have.
Speaker 2 (22:31):
So I negotiate everything. I only expend.
Speaker 6 (22:35):
I only buy five thousand dollars to the owner of
the restaurant and I told him if he can, I
can use his equipment for the first two months Monte,
I moved something I have and I used to have
a little always equipment and say, okay, so when the
CO started, I get the at least the place in
February and March, the co start.
Speaker 1 (22:58):
Right, and we're gonna talk a little bit more when
we come back from the break, because we have a
hard break at the bottom of the hour here, and
then we're gonna also have tasty bites with with one
and uh looking forward to that because I saw some
of those and my mouth is watering just thinking about it.
But thank you to our amazing sponsors as Kiy Rogers,
(23:19):
Country Financial Insurance, Virial Premium, Beef, Mafia Kitchen, Financial Guy,
Cody Peck, Network out Doors, Local First Arizona Levity Wellness Center,
and Serious Visual. And if you're on the YouTube channel,
the Serious Visual actually printed out this really cool banner
for me and they did an amazing job upscaling all
the logos and making sure that it looked it looked right,
(23:40):
and they actually played played with the logos, going back
and forth a lot. But I'm Wesley Source, Stay Tasty, Tucson,
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source. And we're having a great conversation here in
studio with one of El Taco Rustuko and local legend
(24:01):
when it comes to tacos. I mean, it's just thank
you so much for being here on the show. Today happened,
and what an amazing story and.
Speaker 2 (24:09):
Truly an amazing story.
Speaker 1 (24:11):
Really, it didn't just bring in a tasty bite. Yes,
you didn't just bring in a tasty bite for us.
I mean I think everybody is shut down in the
studio and walking in to have some amazing because it
just smells incredible. Now before we get to Tasty Bites,
which is my favorite segment by the way, because we
get to try some amazing something that represents you as
(24:33):
a chef. But I wanted to finish up a little
bit of the story of what or how you started.
So when we left or when we went on break,
we were talking about how you had just opened and
you signed your lease in February of twenty twenty and
and this is right before everything started shutting down. So
(24:58):
that was in February. What happened in March because the
city shut down in March.
Speaker 2 (25:03):
So they owner the restaurant.
Speaker 6 (25:04):
My landlord told me, you want to break the least
these things coming bad.
Speaker 2 (25:08):
Everything's going to be so crazy.
Speaker 6 (25:10):
And I told him, Nope, I'm going to keep doing
it and say sure, yes, okay, it's all yours. And
March nineteen, I have everything ready to open the swam
Meat and Friday they should do everything. And Friday nighteing March,
and then I decided go to the Summat. Everybody say
(25:32):
they're going to keep selling food because they have no
rules to the city rules to close when they went,
and but yeah, they should have the Swami too. So
I told my wife, you know, let's go to the
restaurant opener because we have we don't have a plan
to open it until like April. Paint the restaurant, fix
it a little bit. But we have everything, all the
food ready to go to the swim Meat, so we
(25:53):
don't want to just throw away the food. And we
come to the Swimmat to the restaurant, my wife and
me just both open the doors.
Speaker 2 (26:01):
And so, yes, we don't have a sign yet, we.
Speaker 6 (26:05):
Don't have the bill system get ready, we didn't have
the part of sales system.
Speaker 4 (26:10):
We didn't have a sign yet, a sign painted.
Speaker 1 (26:13):
And from what I understand, uh, the chef community really
came in to help you out.
Speaker 2 (26:18):
I have to say thank you all the time.
Speaker 6 (26:21):
When I talk about this, I always think my chef family,
they love me. I love everyone I know. Like twenty
five sets hitting Tucson. This Matt Cable introduced me to
the astronomy Unions and from then people call me to
go to the Tucson City Astronomy. They called me to
(26:42):
go every everything talking about food.
Speaker 2 (26:46):
I have to be there. And yeah, we opened the
restaurant and my.
Speaker 6 (26:54):
Single yes we do the best big Cell and the Acustico.
And after that we never saw a list of that
money we saw that day. Never, Oh my, almost that
probably up from right now, Yes, Siberias, I probably already
saw like a six.
Speaker 2 (27:15):
Oh my, yes for the Cassabis because.
Speaker 6 (27:17):
I can check in the p system. Since I opened,
I checked like every year. And it's a that's a
lot of.
Speaker 4 (27:25):
Question really quickly. What was your driving force? I mean,
obviously you saw all the signs there was a journey
for you. It's now you're telling us, and I know
it seems kind of easy, right, but it wasn't you.
It was so what was your driving force as you
did this? What keeps you going even in COVID. You said,
you know what, this is not going to stop me.
What was that?
Speaker 2 (27:46):
My mom was like that.
Speaker 6 (27:47):
My mom always were really were she do where we
are seven, find the family. And my dad was like
a worker mhm he is he was a weather He
don't make much money for And then since my mom
decided to keep trying in charge of the family, she
(28:10):
always pushes to do the best. Never she never she
never say I'm tired. She never say can I cannot
do this? She never said always she said he will
just make what do we have to make? So my
dad always told myma just take it off to the
school and put all the kids to work. And my
(28:31):
mom saying, no, they have to be something, they have
to do something that we are poor, were coming from
really poor family. So at the end, two brother doctors,
one engineer and knows a nurse. I don't get the
school because when I want to go to the chef school,
my mom said that that that carreer is not for
(28:51):
for ments.
Speaker 2 (28:52):
That's for.
Speaker 6 (28:54):
She tried to mean says for you know, for gay people,
something like that.
Speaker 2 (29:00):
Everybody is.
Speaker 6 (29:00):
And I said, no, I'm going to be a chef.
And I was sixteen and that I told her I'm
going to be a chef my life?
Speaker 2 (29:08):
Are you going to be a chef?
Speaker 4 (29:09):
And so you've always just had that vision to do it?
Speaker 6 (29:11):
Yeah, And I always sorry, I'm always, always, always, always lose.
Speaker 1 (29:14):
Let's talk about the food that you brought in that
brings so many people in and causes you to make
more than one hundred thousand tacos a year, and there's
a lot of tacos, So let's talk about the Yeah,
go ahead and tell us what you brought.
Speaker 2 (29:28):
Well, I brought the Siberias. Is one thing for being honest.
I don't know that she's with I was.
Speaker 6 (29:35):
I never thought I'm want to make sabers at my
rest But I have this friend, this Michael Lopez is
a DJA.
Speaker 2 (29:42):
I don't know you know this guy?
Speaker 4 (29:44):
Who is it?
Speaker 2 (29:44):
Michael Lopis?
Speaker 4 (29:45):
Yeah, yeah, we do know him.
Speaker 6 (29:48):
Yeah, he came to my restaurant in the first month
and they told me make a Siberias for me and
I'm going to post it in my and my media.
Now you make it, so he make he makes me
make acuse.
Speaker 1 (30:01):
And with with with cheese on it, I used, I do.
Speaker 4 (30:05):
It's so cool.
Speaker 1 (30:06):
So with the you do you put a little cheese
on it so you get a little crunch on the outside.
Speaker 6 (30:09):
Of I saw some pictures and the internet about the
tortilla crispy out side. But this tortillas here in America
is really hard to make. It like looks like a
you burn. So I decaid but cheese and the and
the barroom to make it look Christian.
Speaker 4 (30:27):
I'm going to take this bowl. So talk us about
this bowl? What's going on with.
Speaker 2 (30:31):
So it's the same as Berria.
Speaker 6 (30:32):
We have two and Beerria tacos and we do as
and we we use Beria for like tortoise burritos.
Speaker 4 (30:43):
We like, there's Berria Shakespearea ice cream. You got the
whole thing.
Speaker 6 (30:48):
Yeah, you're talking to her about today. Everybody was Speria
at the restaurant. I'm probably gonna sell that my two
hundred and fifty pounds today. They once I make lass name.
Speaker 1 (30:59):
And uh so, as as we're passing, this talk is
around so.
Speaker 4 (31:02):
So do we just do we just dive right in
there and get some or get them.
Speaker 1 (31:06):
This is this is this is what we're doing. And right,
so this is beef and the cuts of beef that
you're using is the chuck, right, I know somebody that
does amazing chuck roasts, and I think we'll let him
take over for a second. Well, we're we're talking, so
tell us about there, tell us about what what you
brought in.
Speaker 4 (31:24):
For one, we.
Speaker 5 (31:25):
Actually brought you a prime graded chuck roast for you
to try and uh have some of our.
Speaker 4 (31:34):
Information in it. But you know, twenty one dry twenty
one day dry.
Speaker 5 (31:37):
Aged have it here for you, so take home, take
you to the restaurant, try it out, and hopefully we
can strike a deal and and get our beef into
your restaurant.
Speaker 2 (31:48):
Definitely, thank you very much.
Speaker 4 (31:51):
So this has grown. The ranch is in Sonoya.
Speaker 1 (31:56):
Yeah, and it's Sonora from right well, but the she's
not here today, but they are.
Speaker 4 (32:07):
So. All our cows are sustainable.
Speaker 5 (32:09):
Born bread or bread born and raised on our ranches
in Sonoida. We have two and ten thousand acres of pastures. Wow,
twenty nine hundred mother cows. And yeah, we we raised
everything there. There's no antibiotics, no hormones.
Speaker 4 (32:30):
It is a.
Speaker 5 (32:32):
I mean, I've had some good beef, but I've never
had beef like this before. It's I won't eat anything else.
Speaker 4 (32:41):
I see a big party, a big food party. Happening
at your ranch.
Speaker 1 (32:45):
Yeah, we need to it's happening today. They actually rented
out for weddings and stuff. They are wedding there today.
Speaker 4 (32:51):
I'm thinking a big tasty show palooza. I can't.
Speaker 1 (32:56):
I can either confirm nor deny in the works.
Speaker 4 (33:00):
That's gonna be awesome.
Speaker 1 (33:02):
Yeah, but so I just had a bye to this
media or this media Taco Cody, I don't know why
you're not dialing into this man.
Speaker 3 (33:12):
I passed it right, yes year, put it over here,
and then it went that way.
Speaker 4 (33:17):
They went that way.
Speaker 6 (33:18):
Well, so they say I decided, like the first year,
I decide to make the Cameroon. It's a stream taco,
but it made the same way to and the mahi mahi.
Speaker 1 (33:29):
So is this all gluten free? Just as a dietary question, all.
Speaker 2 (33:34):
My food is gluten free on the youuice flowered tea.
Speaker 1 (33:37):
It's so there's there's no cross contamination.
Speaker 4 (33:40):
And then wow, that's cool. So that's just like Charo.
Speaker 1 (33:45):
The l Charro restaurants say are very they keep everything
very segregated and very very clean, so that if any
any dietary needs are needed, you can come into those
restaurants and not have to worry about it, and I'm
going in for the soup. Un Man, this bowl of amazing.
Look at this, I know right, and and that's and
you made that. It was probably at least an hour
(34:07):
or hour ago, hour and a half ago that you
made that. And it's got that crunch, it's.
Speaker 4 (34:12):
Got that.
Speaker 1 (34:14):
Like this cinnamon, the garlic, the onion, it's all just
so incredible.
Speaker 4 (34:19):
It crunches all the way to the end. This is awesome.
And where you guys are, where where's your new restaurant?
Speaker 1 (34:29):
Because now you've open, Now you've you've won the hearts
of Tucson and everybody is not only loyal, but you
have your following. And I mean you've got to have
your regulars that come in all the time to make
one hundred thousand tacos or more a year. So you
open up a second restaurant, it's also we're that new one.
Speaker 2 (34:50):
Let's less you actually this location.
Speaker 6 (34:54):
I want this look these location se is like probably
when I started the swimming there used to be mister
Case Barbecue and Night'll Park in twenty nine right behind the.
Speaker 2 (35:07):
Ups.
Speaker 6 (35:08):
And mister Case was a good he always got to
the swam meet to walk in the mornings and all
the time I ask him him for LEAs me the location.
So but they have some printers for almost ten years.
So last year he decided to let the people go
(35:30):
and he called me if I want to at least
the place, you know.
Speaker 2 (35:33):
I have already my restaurant really successful.
Speaker 6 (35:37):
And they said you you when I open my place,
and I said, well, probably depends how the rent is
going to be. So we make a good negotiation with
the With the building, it takes me one year to
fix everything, but I leave the place beautiful. This building
is all we have to replace almost everything, new gas lines,
(36:00):
new well also, so but yeah, it's now open. We
open in March. It's already three months and it looks
like the same thing happened with an old place. We
open uh for three months already and exactly the same
cells I do for in the old place in the
(36:22):
first three months.
Speaker 4 (36:23):
That's amazing, beautiful. So the saut saw is really good too.
By the way, the red sauce.
Speaker 1 (36:28):
We're gonna ask more about if you're making, what you're
making in the house and what you're getting from local suppliers.
After this break, Oh my gosh, I can't even talk.
I mean, it's so good because I just kind it,
you just keep eating.
Speaker 4 (36:42):
It's so amazing. Thank you for bringing that in.
Speaker 1 (36:46):
Not only is it amazing crunchy tortilla, I typically don't
like corn to tias, I really don't, just but that's
it's cooked, it's crispy, it's amazing. And yes, but I'm
your host, Wesley Source, and we will be right back
after the short break and with more from El Taco Roostico.
(37:09):
And thank you to our amazing sponsors. That's Kigy Rogers
of Country Financial Insurance, Verrah Premium, Beef, Nova, Speed Up,
Mafia Kitchen, your financial Guy, Cody Peck, Network out Doors,
a local First Arizona Levity Wellness Center, and Serious Visual
Stay Tasty Tucson. Welcome back to the Tucson Tasty Show.
I'm your host, Wesley Source, and we're having a great
(37:31):
conversation learning about local legend and I think I'm gonna
be a regular after trying that taco. It's so amazing.
Thank you for sharing that with us.
Speaker 4 (37:45):
One from L Taco Roostico Ustic Roustico, and and we
were talking about.
Speaker 1 (37:55):
Where you get your because one of the things that
I found out about the chef commune is everybody seems
to really like to support the local. And uh so
if you're not buying, you're not buying something from uh
somebody you know, somebody that can get it for you
and or you're making it yourself. And so tell us,
tell us a little bit about some of your connections
(38:16):
in the chef community and and where you're you're kind
of sourcing some of your products from.
Speaker 6 (38:21):
Well, basically, like I say, I work a lot of
for a long time in the Southside, and uh, for
being honest, I buy almost most of my stuff in
the local places in Southside. One of these is, uh
this guy is a he started time ago and with
a food truck and he decided make this Miat Market
(38:44):
is on six and six and it's a really good
provider with my neighbor and the tortillas they provided me.
The tortillas they provide me, the the meat for everything,
almost everything. And sometimes I get my things from from
(39:08):
Meat City Meats. No, they Merits Merit, Yes, they're they're
really good.
Speaker 1 (39:14):
Yeah, and that's a source for the Viral Premium beef
as well. Merit actually does source some of their beef
through Virual Premium beef.
Speaker 2 (39:24):
Yeah, I know that.
Speaker 6 (39:25):
Yeah, I remember that. And yeah, some tortillas coming from Mexico.
There ones from Phoenix. We did a really good source
to get the or stuff because we need to get
every every day.
Speaker 4 (39:45):
You know, that's a lot of tortillas to go through. Absolutely,
and uh.
Speaker 1 (39:49):
One of the things I really liked those about those
tortillas is with when you're cooking them. There, when you're
cooking them, they're not hard. They don't become hard because
typically with the corner teas you cook them a little
bit and if you don't eat them, they're really they
do get hard and then they're fluffy.
Speaker 4 (40:05):
So you get that.
Speaker 1 (40:07):
Uh, and I would let you explain, Corey, but uh,
your mouth is full of food.
Speaker 4 (40:15):
That fluffiness is it's really important. It provides this like
crunchiness that's different because it's a soft crunching, which is
kind of weird. Yeah, but it's delicious, man, it's really good.
You had a question Cody before we started.
Speaker 3 (40:33):
Yes, one for someone who's coming to visit your restaurants
for the first time, what dish are you recommending them
come in and try?
Speaker 6 (40:41):
You know, it's a it's a good question, but there
is case get recommended by theself because you have it,
they would have a line to the door and mostly
like saving five percent of the line. So when somebody
don't know what there is there is, I want to say,
get this because it's what everybody wants.
Speaker 4 (41:04):
Yeah, it's a big it's a big thing. Yeah, fair enough.
Speaker 3 (41:07):
And if we wanted to go to you to try
some of your your goat and lamb options, what do
you recommend on that side?
Speaker 6 (41:15):
Well, the the lamb and can be good in that
tackle and like this, we do gorditas, you know, the
form pockets.
Speaker 2 (41:27):
Yeah, and this is those are delices with the lamb.
Speaker 1 (41:30):
And we we love cooking lamb in our house, but
we do Greek style lamb, so you know it's usually
a lamb lake and we're we're putting a whole bunch
of garlic cloves hole. And then we wrote history and
and uh, it's really good.
Speaker 4 (41:44):
But I want to come. I'm gonna be at your restaurant.
We're gonna we're gonna.
Speaker 1 (41:48):
Set up some time after the show to come down
and really you know, get a good feel for that.
Speaker 2 (41:55):
Well, we we gotta, we gotta, you gotta film an
episode there.
Speaker 1 (41:57):
Man. Of course, we got to film an episode there
and and for the TV show.
Speaker 3 (42:01):
And I think you also got to do like a
little mini documentary on his on his life.
Speaker 4 (42:06):
Absolutely, yeah, this.
Speaker 3 (42:07):
Is an amazing story.
Speaker 1 (42:09):
It really sounds like we have to Oh no, we
have to go and do research and really try, really try.
Now we just say you have to take us through
uh a tour through your your life and take us
to all the places that you've tried or you you were,
you cooked in all the different places that you tried.
Speaker 4 (42:28):
I think that would be an amazing episode.
Speaker 6 (42:30):
I completely obsessed it with Psilian state houses, completely low.
Speaker 2 (42:38):
Prasilia and.
Speaker 4 (42:41):
Oh what's that place called to school? Yes, right, yep,
Brazilian that's over by.
Speaker 1 (42:49):
So he knows the good places.
Speaker 4 (42:51):
I went through the secret good places all right.
Speaker 2 (42:53):
The one I know is in.
Speaker 6 (42:57):
H for all the child that's the bass, Yeah, I
see the owner, the owner of the tour resco that
was Mane. You're over there, any copy all the the
concept and but it's not even half good like when
(43:17):
it's expensive.
Speaker 1 (43:19):
Because fair enough, Well we'll have to go figure that
one out too. You have a question, Andrew, how much.
Speaker 4 (43:25):
Meat do you go through a week? Well?
Speaker 6 (43:29):
Yes, for the bidiad it can be like like seven
hundred pounds. Wow, But I used to do all the
chili beef I do.
Speaker 2 (43:43):
Mm hmm.
Speaker 4 (43:44):
That's a lot of cows.
Speaker 2 (43:47):
Just to be a great I think probably a thousand
pounds a week.
Speaker 4 (43:53):
And you sell out, that's even better.
Speaker 6 (43:56):
It's always and that place is the only can fit
for the three seats, and the people loves to get
there eat inside place full of people line out to
the door waiting for two D orders.
Speaker 4 (44:14):
That's so wonderful. Man.
Speaker 1 (44:15):
So with the last two minutes that we have left
for the show, I wanted to ask if you were
are you in for the two san Tasty Show challenge?
Speaker 4 (44:25):
Are you ready to try some hot sauce? All right,
I'm happy to you. Here's a chip.
Speaker 2 (44:31):
Now.
Speaker 3 (44:32):
Now we do have a question for you while you
eat this make it even harder for you. So one,
what is the one thing in your kitchen you recommend
everyone else to keep in their kitchen at all times
when it comes to cooking, Like I like a food item,
like a food item, a seasoning, anything like that.
Speaker 1 (44:49):
And you don't really need a lot of that, by
the way, just a little bit, yes, I hear you.
What's the one thing you need in your kitchen well
cooking or to cook with.
Speaker 3 (45:01):
To cook with, you know, if you're going to keep
it in your kitchen all the time. You know, we
had that with Danny and he was what was he into?
He had garlic and.
Speaker 2 (45:12):
Ginger. He loved ginger.
Speaker 1 (45:14):
So well, I say that TOAs tortillas. Tortillas is the
one thing. All right, I'm writing that down to Tias.
You have ginger and tortillas so far ginger because.
Speaker 2 (45:29):
I don't have atias.
Speaker 4 (45:30):
I don't have a business and tortillas.
Speaker 1 (45:33):
All right, go ahead and cheers up, gentlemen, and everybody's
earning ticket or their stickers today. If you want your sticker,
you can reach out to us on our website and
we'll set something up.
Speaker 4 (45:45):
We'll come out to see you and h this is
uh the pepper x hot sauce. What do you think
it's hot? It's hot.
Speaker 3 (45:54):
I think we should do it at the beginning. Well,
thank you, thank you.
Speaker 1 (45:58):
For joining us today in the two Suns Tasty Show.
We'll see you next week and every week and we
have an amazing guests ure the owners of Seured Living
the meeting room. Thank you to our special guests and sponsors.
That's Chef Juan Jorgez, Cody pack Andrew of Veral Premium Beef.
Thank you to Kiki Rogers of Country Financial Insurance, Vial
(46:20):
Premium Beef, Novas Fita Mafia Kitchen, your financial guy, Cody Peck,
Network Outdoors, Local First Arizona Levity Wellness Center and Serious Visual.
I'm your host, and Wesley Source and Stay Tasty, Tucson,
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!