June 18, 2025 • 57 mins
🔥 This week on The Tucson Tasty Show, we're bringing the spirit of Sonora and the soul of Tucson beer together in one unforgettable episode!
🎙️ Wesley chats with Jorge from Cola Blanca Bacanora, the bold new name in handcrafted Sonoran spirits, and Amy from Barrio Brewing Co., Arizona’s oldest brewery, to talk about flavor, heritage, and the future of local craft.
🍹🥘 Whether you're into sipping bacanora or cracking open a cold Barrio Blonde, you’ll love this lively conversation about passion, process, and what makes Tucson taste so good.
🎧 Tune in and discover your new favorite drink—and the stories behind them.
👉 Available now on iHeartRadio and wherever you get your podcasts!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
🎙️ Wesley chats with Jorge from Cola Blanca Bacanora, the bold new name in handcrafted Sonoran spirits, and Amy from Barrio Brewing Co., Arizona’s oldest brewery, to talk about flavor, heritage, and the future of local craft.
🍹🥘 Whether you're into sipping bacanora or cracking open a cold Barrio Blonde, you’ll love this lively conversation about passion, process, and what makes Tucson taste so good.
🎧 Tune in and discover your new favorite drink—and the stories behind them.
👉 Available now on iHeartRadio and 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):
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul states, with an otherworldly energy, the guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 3 (00:36):
Welcome to the Tucson Tasty Show, Tucson's only food talk radio,
celebrating chefs, makers, brewers, and all things flavor. I'm your host,
Wesley Source, and We've got a killer show for you today. First,
huge thank you to all of our sponsors. That's Verra
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
(00:57):
hot Dog, Sokka, the Southern Airs on an art and
cultural alliance. Join the Tucson Tasty Show Membership at the
Tastyshow dot com for secret menu access, exclusive giveaways, and
VIP invites to food experiences around town, and don't miss
out the area. Miss out on the Via Premium Beef
(01:19):
Tasty Show Box loaded with ranch to table cuts you
won't find in stores. Head over to ve Perimiumbeef dot com.
They're the best ranch to table in southern Arizona and
they're definitely tasty.
Speaker 4 (01:34):
You go to.
Speaker 3 (01:34):
Vepremiumbeef dot com and go down to the Tasty show
Box and they bring it right to your front door.
This segment of The Tucson Tasty Show is brought to
you by via Earl Premium Beef, Tucson Familyfood Project, Local
First Arizona, Pertillo's hot Dogs in Soka, Big announcements Tucson,
and get ready. Today we're announcing the Tucson Tasty Show
(01:58):
has a new voice joining the team. Please welcome our
new co host, executive chef, Christian Padilla.
Speaker 4 (02:08):
How you doing good? Good?
Speaker 3 (02:09):
Hi, how's everyone doing great? And thank you so much
for joining us. Christian, tell everyone a little bit about
your background in the kitchen and what you're bringing to
the mic.
Speaker 5 (02:21):
Yeah, most definitely. So I am a sonar native. Just
move back to Tucson. Welcome back, Thank you, I appreciate it.
You know, getting ready for that heat again, so.
Speaker 3 (02:33):
I'm not I'm really looking forward to you know, it's
cooling down, a cool down in the beginning of April,
so I'm hoping that it stays cool this year.
Speaker 5 (02:41):
It actually it reminds me, like it just reminds me
of why I left every time, and I'm just like, oh, yeah,
it's really hot. It's not just hot, but anyway, regardless, Yeah,
I've been cooking for about twenty two years, have a
large Italian background, French background as well.
Speaker 4 (03:00):
We're gonna have to put that to the test.
Speaker 5 (03:02):
We really will, actually, so as we were just talking
about the French earlier and I'll leave it at that. Yeah,
and just bringing you know, Sonoran flavor back to life,
if you will, from a new perspective. So yeah, I
will keep everyone posted where I will be cooking and
(03:25):
demonstrating you know, my techniques.
Speaker 3 (03:27):
Absolutely, and we uh we brought you on the show
and partnered with you because of your background and your experience.
So uh you just left the Flying v uh to
kind of expand your breath a little bit and uh
and uh learn a little bit more and help Tucson's
restaurants where we're needed right most definitely yes, And uh
(03:49):
so you know, if you're if you're a restaurant listening,
uh definitely, you know, reach out to us and we'll
get you scheduled for a free consultation. Uh, and we'll
get Chef Didilla into Uh. Definitely, you know, take a
look at where we can improve and then and then
we can go from there, because that's what your goal is.
Speaker 5 (04:07):
Right most definitely, Yes, I am taking that large first
step to very much become an entrepreneur, you know, after
so many years of it's a.
Speaker 4 (04:18):
Trap comic, just kidd, don't do it.
Speaker 3 (04:21):
There is nothing better than being an entrepreneur once once
you get into the right mindset for sure. And restaurants
are entrepreneurs in the best best sense of it, right.
Speaker 5 (04:30):
Yes, And it's definitely I would say fifty to fifty
exciting and scary at the same time.
Speaker 4 (04:35):
Absolutely, yep, absolutely.
Speaker 3 (04:37):
Which makes it like one thrilling of the producer. Tina's
still like on the fence. We've been doing this for
two years, more than two years now, and she's still like,
woh it is happening, Like I don't know, yeah, but
it's fun. But we've got a lot of really cool
stuff coming up. And we're excited, happy and and happy
to welcome.
Speaker 4 (04:55):
You to the team. Thank you, thank you. So you've seen.
Speaker 3 (04:57):
Everything from fine dining to food trucks and you're more
than welcome to you know, talk about the places that
you've been and what are the what excites you the
most about being a part of the show.
Speaker 5 (05:11):
I mean as cheesy and blunt as this sounds, the
food absolutely yeah, I mean different, you know, different ideas,
different theories, different philosophies of food plating, and you know
what comes to you.
Speaker 4 (05:29):
I just love to see it.
Speaker 5 (05:30):
I mean from things that I'm like what the hell
are you doing, to like, oh my god, this is amazing,
you know, like I want to see all of it.
Speaker 3 (05:38):
Yes, yes, absolutely, and two sounds a great place for that,
right And that's why we started the Tucson Tasty Show
because we wanted to really, you know, bring it in
and and highlight the chefs that are here because there's
such such talent, and people forget that the culinary art
or culinary arts is a part of the arts, and
we're really trying to remind everybody of that. And everybody
(05:59):
has the chef's journey. How did you start? I love
your your your story as a chef and how you
started as a chef. Will you enlighten the audience please?
Speaker 4 (06:10):
Yes?
Speaker 5 (06:10):
Most definitely. So I started very young cooking. Actually with
my grandmother, I was god, I want to say, somewhere
between the age of nine or eleven, somewhere between there,
and she would bring out the Happy Homemaker cookbook every
time and she would say, like, hey, pick something out
(06:31):
and we won't make it. So yeah, that's that's kind
of where my journey started. And then I actually, I
don't know if I ever shared this with you, but
I attended school for Surgical Technology where I assisted in
orthopedic surgery.
Speaker 3 (06:46):
But I'm sorry, what yes, So you have steady hands,
and that works really well in the kitchen, right.
Speaker 5 (06:53):
I mean it's all learning, you know, procedure and recipes
in some sort of way.
Speaker 4 (06:57):
But but.
Speaker 5 (07:02):
Uh, yeah, that's uh. During school, you know, I still
kept working in kitchens.
Speaker 3 (07:07):
It's like trying to change oil with the car on.
Speaker 4 (07:10):
Right exactly.
Speaker 5 (07:14):
So yeah, continue working in kitchens during school, and I
mean I kind of just realized, like, the kitchen is
where I want to be, It's where I belong, It's
where I just felt at home, to be honest with you,
So yeah, and I just continued my journey, and well,
(07:34):
here I am.
Speaker 3 (07:35):
And one of our favorite dishes that you you created
at at the flying V was the.
Speaker 4 (07:45):
Please help me bedia the lamp, the lambshang Bria.
Speaker 3 (07:48):
Yes, and tell us a little bit about that dish,
like structurally, like I start to finish if you can, yeah.
Speaker 5 (07:55):
Most definitely, so the lambshank Birria. It's a very nostalgic
dish for me. I grew up with I'm not going
to say a goat farm, but we definitely had several
goats around fair enough. Yeah, I'm gonna say somewhere between
like fifteen to twenty somewhere around there. And my stepmother
(08:16):
taught me how to butcher from you know, live to table.
But we would make beria all the time out of it.
Speaker 4 (08:23):
And I traditionally that that's what it's goat, right.
Speaker 5 (08:27):
Usually it's goats. Yes, Traditionally it is goat. And I
was so tired of bria.
Speaker 4 (08:33):
Oh my god.
Speaker 5 (08:34):
I would eat it like probably three times a week
for years, and I'm like, I don't want to touch
this summer again. But then, you know, further into my career,
I just wanted to recreate this dish. And a lot
of people are scared to eat goats here for some reason.
It's not a very common uh, protein that's ordered. I
(08:57):
do like a good goat curry, just throwing that out.
Speaker 4 (09:00):
Oh my god, I'd love go Yeah. If I see
goat on the menu, I'm like, that is it.
Speaker 5 (09:03):
That is what I want. But yeah, so I you know,
just flip it over and change it a lamb. And
I remember an old French recipe in Chile that they
would do a braised.
Speaker 4 (09:20):
Lamb in red wine.
Speaker 5 (09:22):
So then I introduced red wine into the beria to
cut through that lamb taste and help that break it
down with the acidity, and yep, created the Lambshank Berrio.
Speaker 3 (09:34):
So yeah, let me tell you. You know, I've had
a lot of the media around town and the lamb chink.
I mean, it just it hit and it was a
dish by itself, and usually you know, I'm like, all right,
how do we cut this a little bit because it's
a little bit heavy. But you found that balance with
that dish that was just spot on and and it's
(09:58):
it's acid.
Speaker 4 (09:59):
Right, I mean, gotta cut through. Yeah, it really is.
Speaker 5 (10:02):
Because a lot of people that are not a fan
of lamb always are like it's too gamey or you know,
a X y Z whatever you're.
Speaker 3 (10:11):
Talking to a guy that roasts a whole lamb during
Easter in the backyard on a spit.
Speaker 4 (10:16):
Okay, most we enjoy food to its fullest.
Speaker 5 (10:21):
Yeah, And actually the best compliment that I got was
a couple out of I think they were from Walladahada
or you know, further down south. They actually asked me to,
you know, step out speak to them and everything, and
they're like, oh, you are Mexican. They're like this actually
tastes like, you know, like a Mexican background, and there's
(10:44):
just like.
Speaker 3 (10:44):
Welcome to Tucson, come on, guys.
Speaker 4 (10:49):
But yeah, that's the best compliment I ever got on
that lamb shank Awesome.
Speaker 3 (10:53):
Yeah, and uh, and we're gonna we're gonna dive into
a couple of a couple more of those dishes as
we go through through I'm sure with the Tucson Tasty Show,
as you're going to be our co host, so I'm
excited to really learn about more of that stuff or
more of your uh the art of that and bringing your.
Speaker 4 (11:12):
Experience into the show. Definitely, thank you again, no, thank you.
Speaker 3 (11:17):
And so we got about a minute left. Tell us
about what your let's talk about your favorite place to
go to eat in Tucson, because there's got to be
one place that you're like I I that's like my
go to And we got about a minute left.
Speaker 4 (11:34):
You know what, I am still looking for my favorite place.
I like that. Yeah, I am still looking at a
lot of really good places.
Speaker 5 (11:41):
I have a very high bar, you know, I'm not
like yeah, but I will say as far as Indian
food curry goes, you just reminded me of go curry Kababiku.
Speaker 4 (11:52):
Yes. Oh man, that one's such a hidden gem, isn't it.
Speaker 3 (11:56):
Oh the goat Korma there. Definitely have to get him
on the show. So yeah, we'll work on that. But well,
we're thrilled to have you on board. Coming next. Coming
up next, we're going to sit down with Jorge, the
man behind Cola Blanca Bacchanora to talk about Sonoran spirits
(12:17):
that make that's making waves across the Southwest. And as always,
stay Tasty Tucson. Hello, this is Wesley's source with the
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Speaker 4 (12:55):
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Speaker 6 (12:55):
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(13:18):
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Speaker 3 (13:29):
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I'm your host, Wesley Source. Thank you to our amazing
sponsors again. Those are at Vera Earl, Perimium Beef, Tucson
(15:12):
Family Food Project, Local First Arizona, Pertillo's hot Dogs, and
Soca UH, the Southern Arizona Art and Cultural Alliance. Don't forget,
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check out and that's s A A C A dot
O r g UH to check out their newest event.
(15:34):
It's it's gonna be off the wall. It's they're partnering
with UH the Mario March Mariachi Competition. UH that's coming
into uh Tucson. It's and UH we'll be there as well,
So definitely check out UH and say hi to us.
But now let's talk about something a little stronger. Bacha Nora, Jorge. Uh,
(15:57):
you've created cola blanca, a bacha or a brand that's
helped revive the historic Sonoran spirit. Tell us about why
you are, why you started making bacha Noah.
Speaker 8 (16:10):
So thanks for having me. Bakoda started during the pandemic.
It was a for many of us, a slow period
of kind of slowing down and anything you were doing. Uh,
life wise.
Speaker 1 (16:27):
Uh.
Speaker 8 (16:27):
So my family had a cattle ranch, has a cattle
ranch down in a Sonoran desert by the town of Masatan.
During this time, instead of being stuck at home, I
decided to go live out on the ranch.
Speaker 4 (16:39):
That's a good call.
Speaker 8 (16:41):
I think you won't get COVID from the cows. So
being out there again ranch had been in the has
been the family for several years. And uh, it's not
until you spend on indefinite amount of time out there
that you've done the horse milking, the horse riding, the
(17:03):
getting the west the wells to run again. The plumbing
is a big deal out here in the desert, for
the distributing water out to the to the cattle. That
you start to really notice things out of what we
spend there obviously all the trees, different types of snakes,
different types of birds, start to identify the birds while
(17:24):
they're singing. And this also led me to kind of
pay attention to the different types of agave and to
waters present in the in the region, one of them
being a pacifica, which is the one that's used to
make bakana, and.
Speaker 4 (17:40):
That's the only one that qualifies it. Right, that's correct.
It has to be the pacifica gave correct.
Speaker 3 (17:46):
I know that my accent is horrible, but and that's
why we've brought Chef Padia in, right, But so it
has to be. It has to be that that type
of a gave correct.
Speaker 4 (17:59):
And it's a lot smaller.
Speaker 8 (18:02):
Yeah, well, what makes it smaller is so Agave pacifica
is an agustafolia, which in the Mescal world would be
on espadine. But as opposed to the espadin down in
southern Mexico states of Wahaka and such, they grow significantly
bigger than the ones out here. Because if you're familiar
with with the son Orange desert, you get limited rain.
(18:22):
I mean, you have Monston season and that's kind of
pretty much it. You have scorching heating in the summer
and dry winters, freezing temperatures. There's all this inhibits the
agave's growth, and that also concentrates a lot of the
agave flavors. So that's kind of what makes it so
(18:45):
unique to the region and so different on its own.
Speaker 3 (18:50):
Okay, now, let's talk about the baccanura, right, and it
is a very it's an old it's been around for
a long long time, right, and it's actually the answer
between how did we get from the traditional Aztec drink,
the ceremonial Aztec drink to mescale, Because there's there's this
(19:10):
missing link that if you really dive into the history
of the Tequilas and then you have miscale that turned
into tequila. And Baccanora is a region just like champagne
is right, and so it's only in this region in
Mexico that you can you can produce boccanora in the
traditional manner. But in addition to that, you know, how
(19:33):
did you discover it?
Speaker 8 (19:36):
Well, again, I was out out on the ranch that
when I was talking about all these different trees that
God is that I was finding in the ranch, I
talked to the ranchants that lived there with their families
for many years, and they would kind of describe what
(19:58):
many of the trees and many the plants were. But
whatever they didn't know, I would just go go google
up the hill because the signal up there is kind
of kind of bad. Anyways, going back, when I asked
about the one about the agave plants going on the ranch, uh,
the cowboys, the one that told me that the gab
(20:21):
that bad agaba was the one used to make baa.
So being from Sonora, you always hear about bacana, but
it's always with a stigma. It's always uh again it
was illegal force seventy seven years and it was always
kind of the moonshine. It was made up in the mountains. Uh.
So it's always this stigma about only drunks. I could say,
(20:46):
what are the ones that were.
Speaker 3 (20:47):
The moonsh Yeah, it's moonshine of taste, but okay, you
can say drunks.
Speaker 8 (20:53):
So it's a stigma from people making it illegally unregulated
up in the mountains.
Speaker 4 (20:58):
And coming in the gallon milk jugs. Correct, That's how
I remember it.
Speaker 8 (21:03):
And when I asked him about it, he actually brought
out a flask from one of the that one of
his cousins from his hometown about two hours up in
the mountains produced and once I tried it, I immediately fell
in love with it. I was always a tequila and
miss and more of a mescal fan, so being in
(21:24):
at the ranch for an in definite amount of time,
I obviously had a couple of bottles with me and
I compared to this that I tried for the first time,
with the with the with the scales that I had
that I brought over, and I just immediately fell well
love with it, with fell in love with it. It
was it was so unique. It was just hm, I was.
(21:47):
I was. I was starstruck by the flavor.
Speaker 3 (21:51):
And we have a little bit in studio right now,
and let me tell you everybody's missing out, but please
finish it.
Speaker 8 (21:58):
So yeah, I tried it. I merely fell in love
with it, and I just immediately need to something that's
local to to Sonora. I mean, it's not produced in
the entire state of Sonora, only thirty five municipalities, all
of them located in the in the Sierra Mare. But
I just had to take it out to the world
and im neiately started started learning as much as I
could about it went to different baccanoreros or bacanoda producers
(22:21):
and yeah, that's that's how I got into the bakanoda world.
Speaker 4 (22:27):
And thank you.
Speaker 3 (22:28):
And tell us what how is baccanora different from a
tequila or mescale. Let's dive into that a little bit
and other than just flavors, and uh, how is it?
How is it made? And how is yours made? Differently
than most of the others.
Speaker 8 (22:44):
So apart from the denomination of origin again the thirty
five municipalities in the Sonoran Tierra, what makes baccano so unique.
It's the agava itself again, the climate out here in
the sun orient desert and so so unique. The plant suffers.
So if you're from Tucson or Arizona in general, you're
really familiar with cheat papin, So most of you know
that cheaping if you try it from a plant that
(23:07):
you go in your house or you just grab it
from a wild plant. The flavors and the spiciness very significantly.
So all this is because the plant suffers. Uh. And
the agaba out here is endemic to the region. Again,
it's a scientifically it's a type of espadine. But because
of the of the region. It's a special kind of
(23:27):
a gaba that concentrates the agaba flavors. It's yeah, concentrates
the the agaba flavors makes it sweeter. Traditionally, bacana has
has always been has mainly been produced with mesquite wood.
So that also more of a smokiness that you would
(23:49):
get from other distolates such as mescal. You would get
a more barbecue ish flavor because of this smolkiness.
Speaker 3 (23:57):
And it's not it's not just roasted with that. I
mean you guys, are you have a pit? That's how
far across is it?
Speaker 8 (24:05):
It's two meters across on.
Speaker 3 (24:08):
Six feet across and then and then nine feet deep,
and then you stack up the lava rock around the outside.
Speaker 1 (24:17):
Right.
Speaker 8 (24:17):
We don't use lava rock us personally, there are people
that do use it. We use brick brick.
Speaker 4 (24:22):
Okay.
Speaker 3 (24:23):
We used to keep the heat in and rating and
then you take like three mesquite trees and put it
in there, right, who a lot of a lot of
a lot of mesquite, and then you wait until the
coals get all it goes down into coals and it's
like this just radiating heat. Now, uh, you you described
it when we first met as if you walk too close,
(24:45):
it'll sing singe the hair off of your face.
Speaker 8 (24:48):
Correct.
Speaker 3 (24:49):
So I mean, so we got this hole in the
ground and it's so hot it's like lava. And then
you take the hearts of the agabi and you you
toss it on to top of that.
Speaker 4 (25:00):
And then what what do you do?
Speaker 8 (25:01):
Yeah, so on top of the of the mesquite you
put a my like a little fence so that it's
not indirect contact with the with the actual wood. So
we we throw the the gaby hearts in there or
the penis. We cover it with a metal sheets and
dirt around so that none of the smoke comes out,
and we let it sit there for about two days,
(25:24):
a little bit under two days.
Speaker 4 (25:26):
And it sounds like.
Speaker 8 (25:28):
Right, same same principles. Right after the agave roasting, we
uh take the agave out throughout this whole process. We
have to uh be consistent with what the sugar contents is,
so we do measurements. We shred the agab and we
put it in fermentation pits. It's an open bat fermentation,
(25:51):
which means that the it's completely open.
Speaker 4 (25:55):
To the environment and it's wild yeast.
Speaker 8 (25:58):
Correct. We don't add any yeast to it. So this
does take a longer time to ferment, but it does
give you that a unique fermentation lactic flavors that.
Speaker 3 (26:11):
It's a little premier and it's a more developed flavor
for sure, as I'm sure that a chef can agree,
and which is incredible, And we're going to talk a
little bit more about that when we get back. And
do you have any input yet?
Speaker 5 (26:26):
No, I actually I'm very blown away by the flavor
of this baccanoda. I mean, I grew up and you know,
of course twenty one because I didn't drink.
Speaker 4 (26:37):
Before that, I grew up drinking baccanoa.
Speaker 5 (26:40):
And you know it did come in that big plastic
jug originally, and yeah, it was like moonshine. But this
is well, this is beautiful, it's like well rounded.
Speaker 4 (26:50):
Definitely stick around.
Speaker 3 (26:51):
Up next we're going to dive into what it tastes
like and where you can find the Cola blanca in Tucson.
As always, stay Tasty Tucson. Hello, this is Wesley's source
with the Tucson Tasty Show. With every tasty bite from
veepermiumbef dot com, you get premiumbefflavor from the amazing ground
(27:12):
beef to the melt in your mouth Ribi Steaks. Every
ounce is exceptionally aged for more than twenty one days,
giving verra or Ol Premium Beef Exceptional Premium Beef flavor.
Order online at ve premiumbef dot com. Again, that's ve
Premiumbeef dot Com.
Speaker 4 (27:31):
Hi.
Speaker 6 (27:31):
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
(27:54):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your nation today Together,
we're not just helping families, We're building a stronger Tucson.
Speaker 3 (28:04):
Ay 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 culinary secrets. Sign up today at the Tastyshow
(28:26):
dot com and discover what you've been missing.
Speaker 4 (28:29):
Stay tasty Tucson.
Speaker 7 (28:31):
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
(28:54):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and just cover where
creativity and connection meet.
Speaker 3 (29:03):
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,
(29:26):
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 search is supplying be customer's only
big belieferf dot com and tell them you heard about
their business on the Tucson Tasty Show. Welcome back to
the Tucson Tasty Show. I'm your host Wesley Sours and
we're here with our new co host at chef Christian Padilla.
Speaker 4 (29:48):
Are you have a fun with your first show? I am.
Speaker 5 (29:50):
I didn't expect to be sampling this delicious, delicious drink,
all right, but yeah no, I'm having a great time.
Speaker 3 (29:59):
Yeah, awesome, And thank you so much Jorge for coming
in and talking about the baccanora. Why don't we talk
a little bit about the history of baccanora and how
it came to be because there was a traditional drink
that the Mayans and the Aztecs were drinking, but and
it was made from the agave. But can you tell
us a little bit more about what that was and
(30:19):
why why it became baccana.
Speaker 8 (30:22):
A guy that has been out here in the region
since forever. And the original drink was just a fermented
agaba drink. It was in what we know today as
a distilled bacca mescal and I see, yeah, tequila. It
was not until the Spanish brought in the European stills
(30:45):
that we have a new well distill drink. And that's
how it came to be out here. And and so.
Speaker 3 (30:54):
Agave was being fermented before and they were using it
as a ceremonial drink, and then the Spanish show up
and say, hang on a second. You don't know what
a distilled drink or you don't know what fermented drink
is until you've distilled it and they start distilling it.
And that's what baccanora is. So it really is the
connection between where that is and mescale.
Speaker 8 (31:17):
Right correct. So the bac denomination of origin requires a
double distillation. It gives it a pure taste and the.
Speaker 3 (31:34):
I would say clean, right, I mean, because it's it's
really it does have a clean finish when you're sipping
on it. It's not something that hangs out on your tongue,
and it's not something like miscale because the biggest difference
between it, like mescal and baccanora is you're getting a
much much different finish. With the mescale, you get more
of the wood flavors. I mean, I just there's no
two ways about it. A miscale tastes like you're chewing
(31:57):
on a piece of mesquite.
Speaker 8 (31:58):
Right, correct that. And also because of the again going
back to the region of where the agave is pandemic
to the the agave itself or yeah, the agavea itself
gives the such a unique flavor, such a unique a
gave presence, herbalady a gave syrup. It really is, like
(32:22):
you said, a cleaner.
Speaker 4 (32:23):
Uh yeah, and smooth finish. Now.
Speaker 3 (32:26):
The one thing that I can say about bacanora that
I can't say about mescale or or even tequila, is
you know, when I or when I enjoy a glass, Uh,
I enjoy just I enjoy the glass. But I'm sipping
on that all night, Like I pour one like two
maybe two and a half ounces, and I just it's
it's slow and steady. Uh and uh, you know, you see,
(32:48):
it's not something that you get drunk on. Uh, It's
something that you're enjoying with your meal. You're enjoying the
flavors of and it's such a complex flavor. And one
of the things that we are we talked about was,
you know how on the nose, the first thing that
everybody usually smells is the mesquite As as I've gone
(33:09):
down this rabbit hole baccanora, I was like, I smelled
chores and I was like, oh, that's definitely vanilla. And
You're like, wait a minute, Uh, tell me about how
you are, how you're developing and really dialing in those flavors.
Speaker 8 (33:22):
So what we what we use is again exclusively mesquit
wood in the in the cooking process. And because of
the of where we are making the baccanoda again the
cattle ranch, it is well water that we use, so
underground well water. That also gives it the minerality. It's
how it was traditionally used because of the illegality of
(33:45):
baccanoda for seventy seven years. It was all made cland
distant cland distant up in the mountains and.
Speaker 4 (33:52):
It was.
Speaker 8 (33:54):
It was used with river water, it was used with
well water. It was used to we call them naudias,
which is like a waterhole. Natural water spring and all
this gives well Colablanca. It's unique, traditional, original flavor. The
(34:18):
the name Colablanca itself is an is in reference to Masata,
the town where we are producing Colablanca. It is a
forty five minute drive directly east of m first town.
When you're driving to the town of Baca, which is
where got its name from. It's uh uh sorry, I.
Speaker 3 (34:42):
Wouldn't call I wouldn't call it Aramasio a town. That's
a city, right, yeah, it's pretty big. Yeah, but sorry.
Speaker 8 (34:53):
Some mas Tana uh uh directly east of is Opatam,
which is a native tribe that means place of the deer,
and the deer that was endemic to the region that
is in endemic to the region is a white tilt
deer and directly translates to white tail.
Speaker 4 (35:09):
It is cool. Yeah, that is really cool.
Speaker 3 (35:11):
And that explains the design for your logo. And if
you want to check that out, you got to go
to the Tasty Show dot com. Check out the Tasty
Show five to two on YouTube for what that looks like.
And we'll show it in the camera there. But it's
a really cool label. And then the inside of the
label has a really cool piece of art in there.
Speaker 8 (35:33):
Too atually has a white till deer on the back
of the label that if you put it on the
lights just right, you get a pretty nice image of
the of the white tills here and on the on
the front of the of the label as well.
Speaker 4 (35:45):
That is really nice.
Speaker 3 (35:45):
Actually yep, And it's just art on top of art,
because it's definitely, you know, art to be able to
create this. Now, tell us you had a question for him.
Speaker 4 (35:57):
Did I? You're you? You did?
Speaker 8 (36:02):
No, I don't.
Speaker 5 (36:03):
I didn't necessarily have a question, But I very much
appreciate the how much thoughts came into this production, because
I mean to not be so crude, like when you
bring to bring in a bottle of Cola blanca, I'm like,
white butt, what are you talking about?
Speaker 4 (36:22):
White?
Speaker 5 (36:22):
But then like telling me the history about the white
deer or sorry, white tailed deer. But also using the
well water because one of my favorite mescal is from
uh Wahaka and they use a lot of the well
water because of the minerals and everything. So it's just
this is like amazing. It's such a good product. I like,
(36:47):
I'm very much blown away. Yeah, yeah, I fell in
love with it.
Speaker 3 (36:51):
I loved my scales, and then I tried Baccanora and
I was like, that's what I was missing because it's
not overpowering. It has that little bit of the skied
but it tastes it tastes like the Sonoran desert. I
have no other way of explaining it.
Speaker 5 (37:04):
You know, it kind of does. Actually, no, I know
what you're saying. You just can't put into words, right, the.
Speaker 8 (37:09):
Blood of Sonora, the red gold, that is the red gold.
But this is what the fluid that runs through the veins.
Speaker 4 (37:20):
What do you think? But baccanor is making a comeback now.
Speaker 8 (37:24):
Like you mentioned just right now, is usually traditionally drank neat.
It's such a unique flavor it is. You get the syrup,
so it's a you have that sweetness in there.
Speaker 9 (37:40):
Uh.
Speaker 8 (37:40):
You have that smokiness barbecue flavor that is a little
bit smokey, that smoking with the tequila. Not as smokey
as a mescow. It's right in the middle. It's uh
kind of like what it should be. It's a.
Speaker 4 (37:54):
Uh that.
Speaker 8 (37:56):
And also going back to the illegality of for it
was prohibition in nineteen fifteen up until nineteen ninety two,
but denomination of origin bacanoda has been around for only
twenty five years, and just because of the just because
it's so young and it's it's a re emergence right
(38:18):
of its legality and then of its formality as a
drink in itself called baca. Even after it was formal
formalized twenty five years ago, it still took a lot
of the bakan producer bakana producers that were up in
the mountains, many of which had seen really bad consequences
(38:40):
once they found their baa production.
Speaker 4 (38:45):
Right.
Speaker 8 (38:45):
There's evidence of even some putting to death because of
producer production.
Speaker 3 (38:54):
So so it was made illegal. From my understanding, there's
a couple couple different stories. One is, you know, it's
it was because of a religious conviction that one of
the sheriffs of the region had, and so he made
it illegal because he was seeing the cowboys drunk on
the bacchanora and.
Speaker 4 (39:12):
They're like, no, we can't have that.
Speaker 3 (39:13):
But but then tequila and mescale was still illegal, but
he was only in charge of that region. The other
one is that there the tequila and the mescal were
paying him off to make it illegal to push out
tequila because you know, it's tequila and and there's a
lot of different stories about the back, but death was
(39:35):
one of the consequences if if you were caught making bacchanora.
Speaker 4 (39:40):
Uh. And yet the people rose.
Speaker 3 (39:42):
And and still made it, because you know, it's one
of the things with a lot of the traditional alcohols
is even though you know the government maybe saying no,
it's still being made. Just like prohibition in the United States, right,
whiskey was still everywhere. And I can't I can't tell
(40:03):
you how many speakeasies we're around the country and in Tucson,
in southern Arizona alone. You know, it's just wild, you know,
hearing those stories and and everything else. And uh, it's
all within reason, right, Enjoy within reason because you don't
want to be going out and getting you know, silly
on this stuff. But enjoy responsibly, right and uh, and
(40:27):
that's what we always recommend here now in the last
minute of the are the that we have. Where can
we find the Colablanca in Tucson.
Speaker 8 (40:38):
In Tucson, we can find Colablanca at Tap and Bottle,
Westbound Plaza, Liquors, Rum Runner, and really all are the
main local liquor stores. Other than that, we can find
it at several restaurants as well. We are at Victoria Escosina,
which is like what haw comes Isle, Mexican restaurant. We
(41:01):
have Daisy May's. We are at PROBC on our sun
on Moonshines down in downtown.
Speaker 3 (41:08):
Thank you so much for joining us today on the
Tucson Tasty Show. And if you're hosting your own tasting,
don't forget to pair your pores with something bold and local.
Speaker 4 (41:17):
Grab the Vera Earl Premium Beef.
Speaker 3 (41:20):
Tasty show Box at the Tastyshow dot com.
Speaker 4 (41:24):
Bring the ranch to your grill. Thanks Jorge.
Speaker 3 (41:27):
Awesome insight on Baccanora past and future. Coming up next,
We're going from spirits to SuDS with Amy of Barrio
Brewing Company. Hello, this is Wesley's source with the Tucson
Tasty Show. With every tasty bite from vee Premiumbeef dot Com,
you get Premium beefflavor from the amazing ground beef to
the melt in your mouth Ribbi Steaks. Every ounce is
(41:50):
exceptionally aged for more than twenty one days giving via
Earl Premium Beef. Exceptional Premium Beef Flavor order online at
Vepremiumbeef dot Com. Again that's Vepremiumbeef dot com.
Speaker 4 (42:05):
Hi.
Speaker 6 (42:05):
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
(42:28):
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 3 (42:38):
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 culinary secrets.
Speaker 4 (42:59):
Sign up at the Tastyshow dot.
Speaker 3 (43:01):
Com and discover what you've been missing stay tasty.
Speaker 4 (43:04):
Tucson.
Speaker 7 (43:05):
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
(43:28):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 3 (43:37):
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 Bullied 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, moeing, no wandering,
(44:01):
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 apply you customers only vis
big belief dot com. It's telling me you heard about
their business on the Tucson Tasty Show. Welcome to the
Tucson Tasties Show, brought to you by Sokka Southern Arizona
(44:23):
Art and Cultural Alliance dedicated to creating, preserving.
Speaker 4 (44:27):
And eddancing the arts.
Speaker 3 (44:28):
And now it's time for more tasty bites with your host,
Wesley Source.
Speaker 4 (44:35):
Welcome back to the Tucson Tasty Show.
Speaker 3 (44:37):
I'm your host, Wesley Source, and we're here with our
co host, chef Christian Padilla.
Speaker 4 (44:43):
How are you? I am amazing?
Speaker 5 (44:46):
Nactually, yeah, you survived the h oh yes, the break Yes, yes,
I'm I'm.
Speaker 3 (44:53):
And you enjoyed the Bacchanora and uh, you know, Jorge
is awesome. He he just so knowledgeable and he's so
much fun to chat with.
Speaker 5 (45:02):
Yeah, and he was actually like super informative. Yes, you know,
like I actually I learned so much this morning.
Speaker 4 (45:10):
And I love that.
Speaker 3 (45:11):
Yeah that I love the history of bacchanor and everybody
needs it and everybody needs to get back into trying
it because I think it's just something that's uh that's
it's missing, you know, it's it's so it's so good
and and it's and it's for its occasions.
Speaker 4 (45:25):
Yeah, it's very underrated, yes, I will say that.
Speaker 3 (45:27):
Yes, So thank you again to our sponsors. It's Viral,
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
hot Dogs, and of course Sokka.
Speaker 9 (45:36):
Uh.
Speaker 3 (45:36):
Now we turned to Tucson's legendary brewing scene and you
can't or you can't talk about it without talking about
Barrio Brewing Co.
Speaker 4 (45:46):
Uh.
Speaker 3 (45:46):
And today we're joined by Amy to talk about the
brewery's story and what what's brewing up next. How are
you doing today?
Speaker 10 (45:55):
Awesome, Welcome to the show here.
Speaker 3 (45:58):
Amy, give us a quick history and how did Barrio
Brewin get started and grow into Arizona's oldest brewery.
Speaker 11 (46:06):
Yes, exciting stuff. So we started here in Tucson in
nineteen ninety one. Our first location was down on University,
so really close to campus, in the General Benz location.
Speaker 4 (46:18):
Yeah.
Speaker 11 (46:19):
So we were just kind of a smaller brewery at
the time, with a focus on beer and delicious food
because you know, the Two Sun food scene's awesome. Yes,
in a few years, about two thousand and fourteen, I
want to say, we kind of grew out of space,
so we moved over to our location now, which is
like a twenty two thousand square feet warehouse, and we
(46:40):
were able to kind of obviously grow the brewery side,
which is really important for growth, but we're also we
incorporated like a party space as well, so we host
a lot of fun events there. We have a full
sized restaurant, full sized bar.
Speaker 10 (46:55):
So yeah, it's a good.
Speaker 3 (46:56):
Time, incredible experience, what a great location. I've been on
a couple tours now and it's it's huge.
Speaker 4 (47:02):
Have you been over there? I have not, No, but
I am a big fan of the.
Speaker 7 (47:09):
Yeah.
Speaker 5 (47:09):
Yeah, would that be the way to say it? Yeah,
Brio blon all day? Yeah, if it's on tap, I'm like,
that's the one.
Speaker 4 (47:16):
Yes, awesome? And what would be.
Speaker 3 (47:21):
What's what are the flagship beers and that people keep
coming back for and what are the new beers that
people should keep an.
Speaker 4 (47:29):
Eye out for.
Speaker 11 (47:30):
Okay, So to start, Brio Blond is our baby, She's
our shining star, first beer we ever created. I think
when you look at too So as a whole, that's
what you'll see as like really saturated in the market,
which is amazing. She's easy drinking, approachable, She's just a
really nice domestic converter. We've seen success with. Hey, if
(47:51):
you see those cors like lilt drinkers, throw them a
blonde and instantly they are fans.
Speaker 10 (47:55):
So that's super nice.
Speaker 4 (47:56):
Yes, local, Yeah.
Speaker 11 (48:00):
And I feel like too in the market, which you
guys have probably seen when you're in restaurants, it's typically
like the first question someone at a bar ask, hey,
what's a local option you have? So it's been nice
to kind of take advantage of that that part of life.
Our second most popular beer right now, which just kind
of changed during the twenty twenty COVID scene, is our
(48:23):
Hipsterville Hazy ap A. Yes, so it's a great It's
loaded with like passion fruit guava.
Speaker 10 (48:30):
You get that right off the nose.
Speaker 4 (48:32):
It's very floral, it is. Yeah, have you tried that one?
I have not?
Speaker 10 (48:36):
Yeah, super great I have today we got.
Speaker 12 (48:38):
To fix that another sample, yes, exactly always six point
four ABB so a little higher than our blonde, but
you know, easy drinking and nice.
Speaker 11 (48:51):
And then we have another flagship which is our Roho,
which is a Scottish style amber.
Speaker 3 (48:56):
Yes, that one is my go to and because I
love the Amber Amber beers because it's just it's really
developed flavor, and I like that hopsy uh and grainy,
you know, you get just every all the flavors. Y. Yeah,
and definitely one of one of my favorites. And uh,
(49:16):
it's actually on tap at the Arizona Sands Club and
that's where I found it, and.
Speaker 4 (49:20):
I was like, what is that one? Because I wanted
to I wanted to port uh and uh a porter
uh and.
Speaker 3 (49:26):
It they didn't have anything, and I was like, well,
what's the rowho And They're like, well, let's try it.
Speaker 4 (49:30):
And I was like, oh no, yeah, definitely.
Speaker 10 (49:33):
Yeah, that's great.
Speaker 11 (49:35):
And then the last one that's kind of in our
flagship would be our Citizona, which is a more of
like a West Coast style I p A. So it
definitely like fulfills, you know when people are more into
the I p A scene, hophead kind of thing.
Speaker 4 (49:47):
So right, but yeah, very happy.
Speaker 3 (49:50):
Uh what would you say that the Barrio Blonde uh
separates itself?
Speaker 8 (49:54):
How?
Speaker 3 (49:55):
How does it separate itself from the you know, your
traditional uh just.
Speaker 4 (50:01):
Light beers.
Speaker 11 (50:03):
You know, I think the flavor is really great, it's
nice light biscuity. It's just something a little bit more
like you get a nice depth to it, but it
still stays with like your easy, approachable, sashionable beer drinkers, right.
Speaker 5 (50:18):
Right, So yeah, definitely for me, it's not heavy, right,
you know, you could have X amount, well not x
amount all right, sorry, you got like two or three,
and it's just like you're not like like an I
p A. It's just like it's it's so much, you know,
like yeah, like three I pas and you're like you're done.
(50:40):
You're like heavy, bloated and everything.
Speaker 3 (50:42):
I'll tell you, you know, I don't. I'm not an
ip A fan. I'm probably the one or the only
one in the group usually that.
Speaker 5 (50:47):
Goes, no, I don't like I PA with I Pas'm
I'm very picky about I p as, very extremely They're
a little too hoppy sometimes, but that Brio Blount, it's
just it's crisp, you know, it's refreshing, and it's also
malleable in a way that you can turn it into like,
(51:10):
you know, if you want to make like Michila out
of it, or a chilada or you know, at some
citrus or whatever, or just drinking straight up like it's yeah.
Speaker 3 (51:19):
I can't wait for you to try the hazy Uh
do you have you had that available? Can we try
something so that? Yeah, so that we can get some
feedback from the chef Christian, you know, and and what
his in in impressions are, and well they're pulling that
(51:40):
out now you can get then you can get Barrio
or Barrio anywhere. And uh, you know, it's funny. The
first time I came across across you guys to invite
you on, I was like, you know, can I talk.
Speaker 4 (51:55):
To a manager maybe an owner?
Speaker 3 (51:56):
And everybody at the table was we're all owners and
that was really cool. I love that about the Barrio
Brewing Company because it's employee.
Speaker 4 (52:05):
Owned, right.
Speaker 10 (52:06):
Yeah.
Speaker 11 (52:06):
Yeah, So that just kind of happened in twenty twenty
as well, a little bit of a surprise for us.
But Dennison Tana just got to the point where they
were kind of ready to take a step back, retire
and enjoy their lives. I think they felt pretty comfortable
with the staff that they had and how we could
still represent Barrio in a positive way.
Speaker 10 (52:25):
And in the way that they wanted.
Speaker 4 (52:26):
So absolutely.
Speaker 10 (52:27):
Yeah.
Speaker 11 (52:27):
So we've been employee owned for a while and I
feel like too, that's just opened up so many avenues
to get really creative with craft beer and have our
voices heard a little bit.
Speaker 10 (52:38):
More than they've already been. So awesomeal adventure.
Speaker 4 (52:42):
This is the uh, this is the Barrio Hazy.
Speaker 11 (52:46):
Yep, Hipsterville, Hazy Apa. So, like I said before, six
point four percent, so a little higher on the EBB.
The IBus are right in the thirties, So you don't
get that like bitter beer face. I feel like it's
more just really nice fruit backing.
Speaker 4 (53:02):
I could have three or four of these.
Speaker 11 (53:03):
Yeah, and in the summer, right, I feel like all
the beers we kind of create, we want people to
have multiple.
Speaker 10 (53:08):
We live in the desert, so.
Speaker 3 (53:10):
We have a lot of a lot of summer right, Yeah,
and over the you know the night, you know, three
or four Yeah, that's that's that's fine. Just make sure
you're hydrating between right, Yeah.
Speaker 10 (53:22):
Water, but yes, water, that's that's in it.
Speaker 3 (53:30):
So what's are We've got about three minutes left in
the segment, and tell us what's what is new, what's
coming up with, what's new in the world of Barrio
and what's next.
Speaker 11 (53:42):
Okay, So, in the last few months, we've released a
Mexican logger which when we first launched that in the market,
we had it in our seasonal rotation and it is
totally taken off. It was kind of a similar, you
know release as our Hipsterville. We didn't know necessarily how
(54:04):
the market was going to take it, but it's been killer,
so we have. Yeah, we've added it onto our year
round offerings now, so you'll see that a lot more
draft already in places around here in town. But we're
working on some artwork and we'll have can options as
well too, because who doesn't like to take a six
er of.
Speaker 10 (54:20):
Mexican loud of the pool?
Speaker 11 (54:21):
So yeah, we're super excited about that. We are doing
some charitable partnerships downtown, so we made a Presidio pale
Ale and yeah, part of that beer profits are going
to benefit the Presidio downtown Tuson. So we're gonna do
like a cool launch party and then have like a
(54:43):
you know grand release on cans and all that good stuff,
probably in like July August timeframe. So so yeah, those
are those are the two new up and coming fun
things we've got going on.
Speaker 4 (54:53):
So what input do you have, Chef?
Speaker 5 (54:58):
Again, I am very impressed. I'm like, is this just
is this my special day? No, it's very did you
say pineapple like right in front forward?
Speaker 4 (55:10):
Yeah, it's right there. It's it's light, it's refreshing, it's yeah, and.
Speaker 3 (55:14):
Then it's floral and it's not overly sour, and but
it definitely has those light light flavors. And I can't
believe that it's actually six point for six point four.
Speaker 4 (55:24):
Yeah, it's wild. No, that's color. Actually that's yeah, that's dangerous.
Speaker 8 (55:28):
Yeah.
Speaker 10 (55:28):
I call it sneaky sneaky juice.
Speaker 5 (55:30):
Yes, and again I do love the name Hipsterville because
I very much associate, like I pas with hipsters.
Speaker 4 (55:39):
That's fair. Well, thank you so much for coming on
the show. We can't wait to have you back.
Speaker 3 (55:46):
What what behind the scenes access to Do you want
behind the scenes access to TWU Sun's top breweries and
food events. Join the twusn Tasty Show membership program at
the tastyshow dot com and start unlocking those hidden flavors.
Thank you, Amy, and cheers to Barrio Brewing for continuing
to lead the craft brewing scene here in the old Peblo.
(56:09):
And you know, just a quick thank you to all
of our sponsors. It's via Old Premium Beef two Soon,
Family Food Project, Local First Arizona, Pertillo's hot Dog Soca.
Speaker 4 (56:17):
And that's that's.
Speaker 3 (56:19):
It for this week. We'll see you next week on
the show. Don't forget to tune in and tell your friends.
And a huge thank you to our new co host,
Chef Christian Padilla, and to Cola Blanca Bacchanora and for
everybody that joined us today. Stay Tasty, Tucson. You can
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Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul states, with an otherworldly energy, the guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 3 (00:36):
Welcome to the Tucson Tasty Show, Tucson's only food talk radio,
celebrating chefs, makers, brewers, and all things flavor. I'm your host,
Wesley Source, and We've got a killer show for you today. First,
huge thank you to all of our sponsors. That's Verra
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
(00:57):
hot Dog, Sokka, the Southern Airs on an art and
cultural alliance. Join the Tucson Tasty Show Membership at the
Tastyshow dot com for secret menu access, exclusive giveaways, and
VIP invites to food experiences around town, and don't miss
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They're the best ranch to table in southern Arizona and
they're definitely tasty.
Speaker 4 (01:34):
You go to.
Speaker 3 (01:34):
Vepremiumbeef dot com and go down to the Tasty show
Box and they bring it right to your front door.
This segment of The Tucson Tasty Show is brought to
you by via Earl Premium Beef, Tucson Familyfood Project, Local
First Arizona, Pertillo's hot Dogs in Soka, Big announcements Tucson,
and get ready. Today we're announcing the Tucson Tasty Show
(01:58):
has a new voice joining the team. Please welcome our
new co host, executive chef, Christian Padilla.
Speaker 4 (02:08):
How you doing good? Good?
Speaker 3 (02:09):
Hi, how's everyone doing great? And thank you so much
for joining us. Christian, tell everyone a little bit about
your background in the kitchen and what you're bringing to
the mic.
Speaker 5 (02:21):
Yeah, most definitely. So I am a sonar native. Just
move back to Tucson. Welcome back, Thank you, I appreciate it.
You know, getting ready for that heat again, so.
Speaker 3 (02:33):
I'm not I'm really looking forward to you know, it's
cooling down, a cool down in the beginning of April,
so I'm hoping that it stays cool this year.
Speaker 5 (02:41):
It actually it reminds me, like it just reminds me
of why I left every time, and I'm just like, oh, yeah,
it's really hot. It's not just hot, but anyway, regardless, Yeah,
I've been cooking for about twenty two years, have a
large Italian background, French background as well.
Speaker 4 (03:00):
We're gonna have to put that to the test.
Speaker 5 (03:02):
We really will, actually, so as we were just talking
about the French earlier and I'll leave it at that. Yeah,
and just bringing you know, Sonoran flavor back to life,
if you will, from a new perspective. So yeah, I
will keep everyone posted where I will be cooking and
(03:25):
demonstrating you know, my techniques.
Speaker 3 (03:27):
Absolutely, and we uh we brought you on the show
and partnered with you because of your background and your experience.
So uh you just left the Flying v uh to
kind of expand your breath a little bit and uh
and uh learn a little bit more and help Tucson's
restaurants where we're needed right most definitely yes, And uh
(03:49):
so you know, if you're if you're a restaurant listening,
uh definitely, you know, reach out to us and we'll
get you scheduled for a free consultation. Uh, and we'll
get Chef Didilla into Uh. Definitely, you know, take a
look at where we can improve and then and then
we can go from there, because that's what your goal is.
Speaker 5 (04:07):
Right most definitely, Yes, I am taking that large first
step to very much become an entrepreneur, you know, after
so many years of it's a.
Speaker 4 (04:18):
Trap comic, just kidd, don't do it.
Speaker 3 (04:21):
There is nothing better than being an entrepreneur once once
you get into the right mindset for sure. And restaurants
are entrepreneurs in the best best sense of it, right.
Speaker 5 (04:30):
Yes, And it's definitely I would say fifty to fifty
exciting and scary at the same time.
Speaker 4 (04:35):
Absolutely, yep, absolutely.
Speaker 3 (04:37):
Which makes it like one thrilling of the producer. Tina's
still like on the fence. We've been doing this for
two years, more than two years now, and she's still like,
woh it is happening, Like I don't know, yeah, but
it's fun. But we've got a lot of really cool
stuff coming up. And we're excited, happy and and happy
to welcome.
Speaker 4 (04:55):
You to the team. Thank you, thank you. So you've seen.
Speaker 3 (04:57):
Everything from fine dining to food trucks and you're more
than welcome to you know, talk about the places that
you've been and what are the what excites you the
most about being a part of the show.
Speaker 5 (05:11):
I mean as cheesy and blunt as this sounds, the
food absolutely yeah, I mean different, you know, different ideas,
different theories, different philosophies of food plating, and you know
what comes to you.
Speaker 4 (05:29):
I just love to see it.
Speaker 5 (05:30):
I mean from things that I'm like what the hell
are you doing, to like, oh my god, this is amazing,
you know, like I want to see all of it.
Speaker 3 (05:38):
Yes, yes, absolutely, and two sounds a great place for that,
right And that's why we started the Tucson Tasty Show
because we wanted to really, you know, bring it in
and and highlight the chefs that are here because there's
such such talent, and people forget that the culinary art
or culinary arts is a part of the arts, and
we're really trying to remind everybody of that. And everybody
(05:59):
has the chef's journey. How did you start? I love
your your your story as a chef and how you
started as a chef. Will you enlighten the audience please?
Speaker 4 (06:10):
Yes?
Speaker 5 (06:10):
Most definitely. So I started very young cooking. Actually with
my grandmother, I was god, I want to say, somewhere
between the age of nine or eleven, somewhere between there,
and she would bring out the Happy Homemaker cookbook every
time and she would say, like, hey, pick something out
(06:31):
and we won't make it. So yeah, that's that's kind
of where my journey started. And then I actually, I
don't know if I ever shared this with you, but
I attended school for Surgical Technology where I assisted in
orthopedic surgery.
Speaker 3 (06:46):
But I'm sorry, what yes, So you have steady hands,
and that works really well in the kitchen, right.
Speaker 5 (06:53):
I mean it's all learning, you know, procedure and recipes
in some sort of way.
Speaker 4 (06:57):
But but.
Speaker 5 (07:02):
Uh, yeah, that's uh. During school, you know, I still
kept working in kitchens.
Speaker 3 (07:07):
It's like trying to change oil with the car on.
Speaker 4 (07:10):
Right exactly.
Speaker 5 (07:14):
So yeah, continue working in kitchens during school, and I
mean I kind of just realized, like, the kitchen is
where I want to be, It's where I belong, It's
where I just felt at home, to be honest with you,
So yeah, and I just continued my journey, and well,
(07:34):
here I am.
Speaker 3 (07:35):
And one of our favorite dishes that you you created
at at the flying V was the.
Speaker 4 (07:45):
Please help me bedia the lamp, the lambshang Bria.
Speaker 3 (07:48):
Yes, and tell us a little bit about that dish,
like structurally, like I start to finish if you can, yeah.
Speaker 5 (07:55):
Most definitely, so the lambshank Birria. It's a very nostalgic
dish for me. I grew up with I'm not going
to say a goat farm, but we definitely had several
goats around fair enough. Yeah, I'm gonna say somewhere between
like fifteen to twenty somewhere around there. And my stepmother
(08:16):
taught me how to butcher from you know, live to table.
But we would make beria all the time out of it.
Speaker 4 (08:23):
And I traditionally that that's what it's goat, right.
Speaker 5 (08:27):
Usually it's goats. Yes, Traditionally it is goat. And I
was so tired of bria.
Speaker 4 (08:33):
Oh my god.
Speaker 5 (08:34):
I would eat it like probably three times a week
for years, and I'm like, I don't want to touch
this summer again. But then, you know, further into my career,
I just wanted to recreate this dish. And a lot
of people are scared to eat goats here for some reason.
It's not a very common uh, protein that's ordered. I
(08:57):
do like a good goat curry, just throwing that out.
Speaker 4 (09:00):
Oh my god, I'd love go Yeah. If I see
goat on the menu, I'm like, that is it.
Speaker 5 (09:03):
That is what I want. But yeah, so I you know,
just flip it over and change it a lamb. And
I remember an old French recipe in Chile that they
would do a braised.
Speaker 4 (09:20):
Lamb in red wine.
Speaker 5 (09:22):
So then I introduced red wine into the beria to
cut through that lamb taste and help that break it
down with the acidity, and yep, created the Lambshank Berrio.
Speaker 3 (09:34):
So yeah, let me tell you. You know, I've had
a lot of the media around town and the lamb chink.
I mean, it just it hit and it was a
dish by itself, and usually you know, I'm like, all right,
how do we cut this a little bit because it's
a little bit heavy. But you found that balance with
that dish that was just spot on and and it's
(09:58):
it's acid.
Speaker 4 (09:59):
Right, I mean, gotta cut through. Yeah, it really is.
Speaker 5 (10:02):
Because a lot of people that are not a fan
of lamb always are like it's too gamey or you know,
a X y Z whatever you're.
Speaker 3 (10:11):
Talking to a guy that roasts a whole lamb during
Easter in the backyard on a spit.
Speaker 4 (10:16):
Okay, most we enjoy food to its fullest.
Speaker 5 (10:21):
Yeah, And actually the best compliment that I got was
a couple out of I think they were from Walladahada
or you know, further down south. They actually asked me to,
you know, step out speak to them and everything, and
they're like, oh, you are Mexican. They're like this actually
tastes like, you know, like a Mexican background, and there's
(10:44):
just like.
Speaker 3 (10:44):
Welcome to Tucson, come on, guys.
Speaker 4 (10:49):
But yeah, that's the best compliment I ever got on
that lamb shank Awesome.
Speaker 3 (10:53):
Yeah, and uh, and we're gonna we're gonna dive into
a couple of a couple more of those dishes as
we go through through I'm sure with the Tucson Tasty Show,
as you're going to be our co host, so I'm
excited to really learn about more of that stuff or
more of your uh the art of that and bringing your.
Speaker 4 (11:12):
Experience into the show. Definitely, thank you again, no, thank you.
Speaker 3 (11:17):
And so we got about a minute left. Tell us
about what your let's talk about your favorite place to
go to eat in Tucson, because there's got to be
one place that you're like I I that's like my
go to And we got about a minute left.
Speaker 4 (11:34):
You know what, I am still looking for my favorite place.
I like that. Yeah, I am still looking at a
lot of really good places.
Speaker 5 (11:41):
I have a very high bar, you know, I'm not
like yeah, but I will say as far as Indian
food curry goes, you just reminded me of go curry Kababiku.
Speaker 4 (11:52):
Yes. Oh man, that one's such a hidden gem, isn't it.
Speaker 3 (11:56):
Oh the goat Korma there. Definitely have to get him
on the show. So yeah, we'll work on that. But well,
we're thrilled to have you on board. Coming next. Coming
up next, we're going to sit down with Jorge, the
man behind Cola Blanca Bacchanora to talk about Sonoran spirits
(12:17):
that make that's making waves across the Southwest. And as always,
stay Tasty Tucson. Hello, this is Wesley's source with the
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Speaker 4 (12:55):
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the Tucson Tasty Show. Welcome back to the Tucson Tasty Show.
I'm your host, Wesley Source. Thank you to our amazing
sponsors again. Those are at Vera Earl, Perimium Beef, Tucson
(15:12):
Family Food Project, Local First Arizona, Pertillo's hot Dogs, and
Soca UH, the Southern Arizona Art and Cultural Alliance. Don't forget,
we've got quite the event coming up here in just
a couple of weeks. To go to Soca dot org
check out and that's s A A C A dot
O r g UH to check out their newest event.
(15:34):
It's it's gonna be off the wall. It's they're partnering
with UH the Mario March Mariachi Competition. UH that's coming
into uh Tucson. It's and UH we'll be there as well,
So definitely check out UH and say hi to us.
But now let's talk about something a little stronger. Bacha Nora, Jorge. Uh,
(15:57):
you've created cola blanca, a bacha or a brand that's
helped revive the historic Sonoran spirit. Tell us about why
you are, why you started making bacha Noah.
Speaker 8 (16:10):
So thanks for having me. Bakoda started during the pandemic.
It was a for many of us, a slow period
of kind of slowing down and anything you were doing. Uh,
life wise.
Speaker 1 (16:27):
Uh.
Speaker 8 (16:27):
So my family had a cattle ranch, has a cattle
ranch down in a Sonoran desert by the town of Masatan.
During this time, instead of being stuck at home, I
decided to go live out on the ranch.
Speaker 4 (16:39):
That's a good call.
Speaker 8 (16:41):
I think you won't get COVID from the cows. So
being out there again ranch had been in the has
been the family for several years. And uh, it's not
until you spend on indefinite amount of time out there
that you've done the horse milking, the horse riding, the
(17:03):
getting the west the wells to run again. The plumbing
is a big deal out here in the desert, for
the distributing water out to the to the cattle. That
you start to really notice things out of what we
spend there obviously all the trees, different types of snakes,
different types of birds, start to identify the birds while
(17:24):
they're singing. And this also led me to kind of
pay attention to the different types of agave and to
waters present in the in the region, one of them
being a pacifica, which is the one that's used to
make bakana, and.
Speaker 4 (17:40):
That's the only one that qualifies it. Right, that's correct.
It has to be the pacifica gave correct.
Speaker 3 (17:46):
I know that my accent is horrible, but and that's
why we've brought Chef Padia in, right, But so it
has to be. It has to be that that type
of a gave correct.
Speaker 4 (17:59):
And it's a lot smaller.
Speaker 8 (18:02):
Yeah, well, what makes it smaller is so Agave pacifica
is an agustafolia, which in the Mescal world would be
on espadine. But as opposed to the espadin down in
southern Mexico states of Wahaka and such, they grow significantly
bigger than the ones out here. Because if you're familiar
with with the son Orange desert, you get limited rain.
(18:22):
I mean, you have Monston season and that's kind of
pretty much it. You have scorching heating in the summer
and dry winters, freezing temperatures. There's all this inhibits the
agave's growth, and that also concentrates a lot of the
agave flavors. So that's kind of what makes it so
(18:45):
unique to the region and so different on its own.
Speaker 3 (18:50):
Okay, now, let's talk about the baccanura, right, and it
is a very it's an old it's been around for
a long long time, right, and it's actually the answer
between how did we get from the traditional Aztec drink,
the ceremonial Aztec drink to mescale, Because there's there's this
(19:10):
missing link that if you really dive into the history
of the Tequilas and then you have miscale that turned
into tequila. And Baccanora is a region just like champagne
is right, and so it's only in this region in
Mexico that you can you can produce boccanora in the
traditional manner. But in addition to that, you know, how
(19:33):
did you discover it?
Speaker 8 (19:36):
Well, again, I was out out on the ranch that
when I was talking about all these different trees that
God is that I was finding in the ranch, I
talked to the ranchants that lived there with their families
for many years, and they would kind of describe what
(19:58):
many of the trees and many the plants were. But
whatever they didn't know, I would just go go google
up the hill because the signal up there is kind
of kind of bad. Anyways, going back, when I asked
about the one about the agave plants going on the ranch, uh,
the cowboys, the one that told me that the gab
(20:21):
that bad agaba was the one used to make baa.
So being from Sonora, you always hear about bacana, but
it's always with a stigma. It's always uh again it
was illegal force seventy seven years and it was always
kind of the moonshine. It was made up in the mountains. Uh.
So it's always this stigma about only drunks. I could say,
(20:46):
what are the ones that were.
Speaker 3 (20:47):
The moonsh Yeah, it's moonshine of taste, but okay, you
can say drunks.
Speaker 8 (20:53):
So it's a stigma from people making it illegally unregulated
up in the mountains.
Speaker 4 (20:58):
And coming in the gallon milk jugs. Correct, That's how
I remember it.
Speaker 8 (21:03):
And when I asked him about it, he actually brought
out a flask from one of the that one of
his cousins from his hometown about two hours up in
the mountains produced and once I tried it, I immediately fell
in love with it. I was always a tequila and
miss and more of a mescal fan, so being in
(21:24):
at the ranch for an in definite amount of time,
I obviously had a couple of bottles with me and
I compared to this that I tried for the first time,
with the with the with the scales that I had
that I brought over, and I just immediately fell well
love with it, with fell in love with it. It
was it was so unique. It was just hm, I was.
(21:47):
I was. I was starstruck by the flavor.
Speaker 3 (21:51):
And we have a little bit in studio right now,
and let me tell you everybody's missing out, but please
finish it.
Speaker 8 (21:58):
So yeah, I tried it. I merely fell in love
with it, and I just immediately need to something that's
local to to Sonora. I mean, it's not produced in
the entire state of Sonora, only thirty five municipalities, all
of them located in the in the Sierra Mare. But
I just had to take it out to the world
and im neiately started started learning as much as I
could about it went to different baccanoreros or bacanoda producers
(22:21):
and yeah, that's that's how I got into the bakanoda world.
Speaker 4 (22:27):
And thank you.
Speaker 3 (22:28):
And tell us what how is baccanora different from a
tequila or mescale. Let's dive into that a little bit
and other than just flavors, and uh, how is it?
How is it made? And how is yours made? Differently
than most of the others.
Speaker 8 (22:44):
So apart from the denomination of origin again the thirty
five municipalities in the Sonoran Tierra, what makes baccano so unique.
It's the agava itself again, the climate out here in
the sun orient desert and so so unique. The plant suffers.
So if you're from Tucson or Arizona in general, you're
really familiar with cheat papin, So most of you know
that cheaping if you try it from a plant that
(23:07):
you go in your house or you just grab it
from a wild plant. The flavors and the spiciness very significantly.
So all this is because the plant suffers. Uh. And
the agaba out here is endemic to the region. Again,
it's a scientifically it's a type of espadine. But because
of the of the region. It's a special kind of
(23:27):
a gaba that concentrates the agaba flavors. It's yeah, concentrates
the the agaba flavors makes it sweeter. Traditionally, bacana has
has always been has mainly been produced with mesquite wood.
So that also more of a smokiness that you would
(23:49):
get from other distolates such as mescal. You would get
a more barbecue ish flavor because of this smolkiness.
Speaker 3 (23:57):
And it's not it's not just roasted with that. I
mean you guys, are you have a pit? That's how
far across is it?
Speaker 8 (24:05):
It's two meters across on.
Speaker 3 (24:08):
Six feet across and then and then nine feet deep,
and then you stack up the lava rock around the outside.
Speaker 1 (24:17):
Right.
Speaker 8 (24:17):
We don't use lava rock us personally, there are people
that do use it. We use brick brick.
Speaker 4 (24:22):
Okay.
Speaker 3 (24:23):
We used to keep the heat in and rating and
then you take like three mesquite trees and put it
in there, right, who a lot of a lot of
a lot of mesquite, and then you wait until the
coals get all it goes down into coals and it's
like this just radiating heat. Now, uh, you you described
it when we first met as if you walk too close,
(24:45):
it'll sing singe the hair off of your face.
Speaker 8 (24:48):
Correct.
Speaker 3 (24:49):
So I mean, so we got this hole in the
ground and it's so hot it's like lava. And then
you take the hearts of the agabi and you you
toss it on to top of that.
Speaker 4 (25:00):
And then what what do you do?
Speaker 8 (25:01):
Yeah, so on top of the of the mesquite you
put a my like a little fence so that it's
not indirect contact with the with the actual wood. So
we we throw the the gaby hearts in there or
the penis. We cover it with a metal sheets and
dirt around so that none of the smoke comes out,
and we let it sit there for about two days,
(25:24):
a little bit under two days.
Speaker 4 (25:26):
And it sounds like.
Speaker 8 (25:28):
Right, same same principles. Right after the agave roasting, we
uh take the agave out throughout this whole process. We
have to uh be consistent with what the sugar contents is,
so we do measurements. We shred the agab and we
put it in fermentation pits. It's an open bat fermentation,
(25:51):
which means that the it's completely open.
Speaker 4 (25:55):
To the environment and it's wild yeast.
Speaker 8 (25:58):
Correct. We don't add any yeast to it. So this
does take a longer time to ferment, but it does
give you that a unique fermentation lactic flavors that.
Speaker 3 (26:11):
It's a little premier and it's a more developed flavor
for sure, as I'm sure that a chef can agree,
and which is incredible, And we're going to talk a
little bit more about that when we get back. And
do you have any input yet?
Speaker 5 (26:26):
No, I actually I'm very blown away by the flavor
of this baccanoda. I mean, I grew up and you know,
of course twenty one because I didn't drink.
Speaker 4 (26:37):
Before that, I grew up drinking baccanoa.
Speaker 5 (26:40):
And you know it did come in that big plastic
jug originally, and yeah, it was like moonshine. But this
is well, this is beautiful, it's like well rounded.
Speaker 4 (26:50):
Definitely stick around.
Speaker 3 (26:51):
Up next we're going to dive into what it tastes
like and where you can find the Cola blanca in Tucson.
As always, stay Tasty Tucson. Hello, this is Wesley's source
with the Tucson Tasty Show. With every tasty bite from
veepermiumbef dot com, you get premiumbefflavor from the amazing ground
(27:12):
beef to the melt in your mouth Ribi Steaks. Every
ounce is exceptionally aged for more than twenty one days,
giving verra or Ol Premium Beef Exceptional Premium Beef flavor.
Order online at ve premiumbef dot com. Again, that's ve
Premiumbeef dot Com.
Speaker 4 (27:31):
Hi.
Speaker 6 (27:31):
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
(27:54):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your nation today Together,
we're not just helping families, We're building a stronger Tucson.
Speaker 3 (28:04):
Ay 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 culinary secrets. Sign up today at the Tastyshow
(28:26):
dot com and discover what you've been missing.
Speaker 4 (28:29):
Stay tasty Tucson.
Speaker 7 (28:31):
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
(28:54):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and just cover where
creativity and connection meet.
Speaker 3 (29:03):
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,
(29:26):
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 search is supplying be customer's only
big belieferf dot com and tell them you heard about
their business on the Tucson Tasty Show. Welcome back to
the Tucson Tasty Show. I'm your host Wesley Sours and
we're here with our new co host at chef Christian Padilla.
Speaker 4 (29:48):
Are you have a fun with your first show? I am.
Speaker 5 (29:50):
I didn't expect to be sampling this delicious, delicious drink,
all right, but yeah no, I'm having a great time.
Speaker 3 (29:59):
Yeah, awesome, And thank you so much Jorge for coming
in and talking about the baccanora. Why don't we talk
a little bit about the history of baccanora and how
it came to be because there was a traditional drink
that the Mayans and the Aztecs were drinking, but and
it was made from the agave. But can you tell
us a little bit more about what that was and
(30:19):
why why it became baccana.
Speaker 8 (30:22):
A guy that has been out here in the region
since forever. And the original drink was just a fermented
agaba drink. It was in what we know today as
a distilled bacca mescal and I see, yeah, tequila. It
was not until the Spanish brought in the European stills
(30:45):
that we have a new well distill drink. And that's
how it came to be out here. And and so.
Speaker 3 (30:54):
Agave was being fermented before and they were using it
as a ceremonial drink, and then the Spanish show up
and say, hang on a second. You don't know what
a distilled drink or you don't know what fermented drink
is until you've distilled it and they start distilling it.
And that's what baccanora is. So it really is the
connection between where that is and mescale.
Speaker 8 (31:17):
Right correct. So the bac denomination of origin requires a
double distillation. It gives it a pure taste and the.
Speaker 3 (31:34):
I would say clean, right, I mean, because it's it's
really it does have a clean finish when you're sipping
on it. It's not something that hangs out on your tongue,
and it's not something like miscale because the biggest difference
between it, like mescal and baccanora is you're getting a
much much different finish. With the mescale, you get more
of the wood flavors. I mean, I just there's no
two ways about it. A miscale tastes like you're chewing
(31:57):
on a piece of mesquite.
Speaker 8 (31:58):
Right, correct that. And also because of the again going
back to the region of where the agave is pandemic
to the the agave itself or yeah, the agavea itself
gives the such a unique flavor, such a unique a
gave presence, herbalady a gave syrup. It really is, like
(32:22):
you said, a cleaner.
Speaker 4 (32:23):
Uh yeah, and smooth finish. Now.
Speaker 3 (32:26):
The one thing that I can say about bacanora that
I can't say about mescale or or even tequila, is
you know, when I or when I enjoy a glass, Uh,
I enjoy just I enjoy the glass. But I'm sipping
on that all night, Like I pour one like two
maybe two and a half ounces, and I just it's
it's slow and steady. Uh and uh, you know, you see,
(32:48):
it's not something that you get drunk on. Uh, It's
something that you're enjoying with your meal. You're enjoying the
flavors of and it's such a complex flavor. And one
of the things that we are we talked about was,
you know how on the nose, the first thing that
everybody usually smells is the mesquite As as I've gone
(33:09):
down this rabbit hole baccanora, I was like, I smelled
chores and I was like, oh, that's definitely vanilla. And
You're like, wait a minute, Uh, tell me about how
you are, how you're developing and really dialing in those flavors.
Speaker 8 (33:22):
So what we what we use is again exclusively mesquit
wood in the in the cooking process. And because of
the of where we are making the baccanoda again the
cattle ranch, it is well water that we use, so
underground well water. That also gives it the minerality. It's
how it was traditionally used because of the illegality of
(33:45):
baccanoda for seventy seven years. It was all made cland
distant cland distant up in the mountains and.
Speaker 4 (33:52):
It was.
Speaker 8 (33:54):
It was used with river water, it was used with
well water. It was used to we call them naudias,
which is like a waterhole. Natural water spring and all
this gives well Colablanca. It's unique, traditional, original flavor. The
(34:18):
the name Colablanca itself is an is in reference to Masata,
the town where we are producing Colablanca. It is a
forty five minute drive directly east of m first town.
When you're driving to the town of Baca, which is
where got its name from. It's uh uh sorry, I.
Speaker 3 (34:42):
Wouldn't call I wouldn't call it Aramasio a town. That's
a city, right, yeah, it's pretty big. Yeah, but sorry.
Speaker 8 (34:53):
Some mas Tana uh uh directly east of is Opatam,
which is a native tribe that means place of the deer,
and the deer that was endemic to the region that
is in endemic to the region is a white tilt
deer and directly translates to white tail.
Speaker 4 (35:09):
It is cool. Yeah, that is really cool.
Speaker 3 (35:11):
And that explains the design for your logo. And if
you want to check that out, you got to go
to the Tasty Show dot com. Check out the Tasty
Show five to two on YouTube for what that looks like.
And we'll show it in the camera there. But it's
a really cool label. And then the inside of the
label has a really cool piece of art in there.
Speaker 8 (35:33):
Too atually has a white till deer on the back
of the label that if you put it on the
lights just right, you get a pretty nice image of
the of the white tills here and on the on
the front of the of the label as well.
Speaker 4 (35:45):
That is really nice.
Speaker 3 (35:45):
Actually yep, And it's just art on top of art,
because it's definitely, you know, art to be able to
create this. Now, tell us you had a question for him.
Speaker 4 (35:57):
Did I? You're you? You did?
Speaker 8 (36:02):
No, I don't.
Speaker 5 (36:03):
I didn't necessarily have a question, But I very much
appreciate the how much thoughts came into this production, because
I mean to not be so crude, like when you
bring to bring in a bottle of Cola blanca, I'm like,
white butt, what are you talking about?
Speaker 4 (36:22):
White?
Speaker 5 (36:22):
But then like telling me the history about the white
deer or sorry, white tailed deer. But also using the
well water because one of my favorite mescal is from
uh Wahaka and they use a lot of the well
water because of the minerals and everything. So it's just
this is like amazing. It's such a good product. I like,
(36:47):
I'm very much blown away. Yeah, yeah, I fell in
love with it.
Speaker 3 (36:51):
I loved my scales, and then I tried Baccanora and
I was like, that's what I was missing because it's
not overpowering. It has that little bit of the skied
but it tastes it tastes like the Sonoran desert. I
have no other way of explaining it.
Speaker 5 (37:04):
You know, it kind of does. Actually, no, I know
what you're saying. You just can't put into words, right, the.
Speaker 8 (37:09):
Blood of Sonora, the red gold, that is the red gold.
But this is what the fluid that runs through the veins.
Speaker 4 (37:20):
What do you think? But baccanor is making a comeback now.
Speaker 8 (37:24):
Like you mentioned just right now, is usually traditionally drank neat.
It's such a unique flavor it is. You get the syrup,
so it's a you have that sweetness in there.
Speaker 9 (37:40):
Uh.
Speaker 8 (37:40):
You have that smokiness barbecue flavor that is a little
bit smokey, that smoking with the tequila. Not as smokey
as a mescow. It's right in the middle. It's uh
kind of like what it should be. It's a.
Speaker 4 (37:54):
Uh that.
Speaker 8 (37:56):
And also going back to the illegality of for it
was prohibition in nineteen fifteen up until nineteen ninety two,
but denomination of origin bacanoda has been around for only
twenty five years, and just because of the just because
it's so young and it's it's a re emergence right
(38:18):
of its legality and then of its formality as a
drink in itself called baca. Even after it was formal
formalized twenty five years ago, it still took a lot
of the bakan producer bakana producers that were up in
the mountains, many of which had seen really bad consequences
(38:40):
once they found their baa production.
Speaker 4 (38:45):
Right.
Speaker 8 (38:45):
There's evidence of even some putting to death because of
producer production.
Speaker 3 (38:54):
So so it was made illegal. From my understanding, there's
a couple couple different stories. One is, you know, it's
it was because of a religious conviction that one of
the sheriffs of the region had, and so he made
it illegal because he was seeing the cowboys drunk on
the bacchanora and.
Speaker 4 (39:12):
They're like, no, we can't have that.
Speaker 3 (39:13):
But but then tequila and mescale was still illegal, but
he was only in charge of that region. The other
one is that there the tequila and the mescal were
paying him off to make it illegal to push out
tequila because you know, it's tequila and and there's a
lot of different stories about the back, but death was
(39:35):
one of the consequences if if you were caught making bacchanora.
Speaker 4 (39:40):
Uh. And yet the people rose.
Speaker 3 (39:42):
And and still made it, because you know, it's one
of the things with a lot of the traditional alcohols
is even though you know the government maybe saying no,
it's still being made. Just like prohibition in the United States, right,
whiskey was still everywhere. And I can't I can't tell
(40:03):
you how many speakeasies we're around the country and in Tucson,
in southern Arizona alone. You know, it's just wild, you know,
hearing those stories and and everything else. And uh, it's
all within reason, right, Enjoy within reason because you don't
want to be going out and getting you know, silly
on this stuff. But enjoy responsibly, right and uh, and
(40:27):
that's what we always recommend here now in the last
minute of the are the that we have. Where can
we find the Colablanca in Tucson.
Speaker 8 (40:38):
In Tucson, we can find Colablanca at Tap and Bottle,
Westbound Plaza, Liquors, Rum Runner, and really all are the
main local liquor stores. Other than that, we can find
it at several restaurants as well. We are at Victoria Escosina,
which is like what haw comes Isle, Mexican restaurant. We
(41:01):
have Daisy May's. We are at PROBC on our sun
on Moonshines down in downtown.
Speaker 3 (41:08):
Thank you so much for joining us today on the
Tucson Tasty Show. And if you're hosting your own tasting,
don't forget to pair your pores with something bold and local.
Speaker 4 (41:17):
Grab the Vera Earl Premium Beef.
Speaker 3 (41:20):
Tasty show Box at the Tastyshow dot com.
Speaker 4 (41:24):
Bring the ranch to your grill. Thanks Jorge.
Speaker 3 (41:27):
Awesome insight on Baccanora past and future. Coming up next,
We're going from spirits to SuDS with Amy of Barrio
Brewing Company. Hello, this is Wesley's source with the Tucson
Tasty Show. With every tasty bite from vee Premiumbeef dot Com,
you get Premium beefflavor from the amazing ground beef to
the melt in your mouth Ribbi Steaks. Every ounce is
(41:50):
exceptionally aged for more than twenty one days giving via
Earl Premium Beef. Exceptional Premium Beef Flavor order online at
Vepremiumbeef dot Com. Again that's Vepremiumbeef dot com.
Speaker 4 (42:05):
Hi.
Speaker 6 (42:05):
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
(42:28):
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 3 (42:38):
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 culinary secrets.
Speaker 4 (42:59):
Sign up at the Tastyshow dot.
Speaker 3 (43:01):
Com and discover what you've been missing stay tasty.
Speaker 4 (43:04):
Tucson.
Speaker 7 (43:05):
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
(43:28):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 3 (43:37):
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 Bullied 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, moeing, no wandering,
(44:01):
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 apply you customers only vis
big belief dot com. It's telling me you heard about
their business on the Tucson Tasty Show. Welcome to the
Tucson Tasties Show, brought to you by Sokka Southern Arizona
(44:23):
Art and Cultural Alliance dedicated to creating, preserving.
Speaker 4 (44:27):
And eddancing the arts.
Speaker 3 (44:28):
And now it's time for more tasty bites with your host,
Wesley Source.
Speaker 4 (44:35):
Welcome back to the Tucson Tasty Show.
Speaker 3 (44:37):
I'm your host, Wesley Source, and we're here with our
co host, chef Christian Padilla.
Speaker 4 (44:43):
How are you? I am amazing?
Speaker 5 (44:46):
Nactually, yeah, you survived the h oh yes, the break Yes, yes,
I'm I'm.
Speaker 3 (44:53):
And you enjoyed the Bacchanora and uh, you know, Jorge
is awesome. He he just so knowledgeable and he's so
much fun to chat with.
Speaker 5 (45:02):
Yeah, and he was actually like super informative. Yes, you know,
like I actually I learned so much this morning.
Speaker 4 (45:10):
And I love that.
Speaker 3 (45:11):
Yeah that I love the history of bacchanor and everybody
needs it and everybody needs to get back into trying
it because I think it's just something that's uh that's
it's missing, you know, it's it's so it's so good
and and it's and it's for its occasions.
Speaker 4 (45:25):
Yeah, it's very underrated, yes, I will say that.
Speaker 3 (45:27):
Yes, So thank you again to our sponsors. It's Viral,
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
hot Dogs, and of course Sokka.
Speaker 9 (45:36):
Uh.
Speaker 3 (45:36):
Now we turned to Tucson's legendary brewing scene and you
can't or you can't talk about it without talking about
Barrio Brewing Co.
Speaker 4 (45:46):
Uh.
Speaker 3 (45:46):
And today we're joined by Amy to talk about the
brewery's story and what what's brewing up next. How are
you doing today?
Speaker 10 (45:55):
Awesome, Welcome to the show here.
Speaker 3 (45:58):
Amy, give us a quick history and how did Barrio
Brewin get started and grow into Arizona's oldest brewery.
Speaker 11 (46:06):
Yes, exciting stuff. So we started here in Tucson in
nineteen ninety one. Our first location was down on University,
so really close to campus, in the General Benz location.
Speaker 4 (46:18):
Yeah.
Speaker 11 (46:19):
So we were just kind of a smaller brewery at
the time, with a focus on beer and delicious food
because you know, the Two Sun food scene's awesome. Yes,
in a few years, about two thousand and fourteen, I
want to say, we kind of grew out of space,
so we moved over to our location now, which is
like a twenty two thousand square feet warehouse, and we
(46:40):
were able to kind of obviously grow the brewery side,
which is really important for growth, but we're also we
incorporated like a party space as well, so we host
a lot of fun events there. We have a full
sized restaurant, full sized bar.
Speaker 10 (46:55):
So yeah, it's a good.
Speaker 3 (46:56):
Time, incredible experience, what a great location. I've been on
a couple tours now and it's it's huge.
Speaker 4 (47:02):
Have you been over there? I have not, No, but
I am a big fan of the.
Speaker 7 (47:09):
Yeah.
Speaker 5 (47:09):
Yeah, would that be the way to say it? Yeah,
Brio blon all day? Yeah, if it's on tap, I'm like,
that's the one.
Speaker 4 (47:16):
Yes, awesome? And what would be.
Speaker 3 (47:21):
What's what are the flagship beers and that people keep
coming back for and what are the new beers that
people should keep an.
Speaker 4 (47:29):
Eye out for.
Speaker 11 (47:30):
Okay, So to start, Brio Blond is our baby, She's
our shining star, first beer we ever created. I think
when you look at too So as a whole, that's
what you'll see as like really saturated in the market,
which is amazing. She's easy drinking, approachable, She's just a
really nice domestic converter. We've seen success with. Hey, if
(47:51):
you see those cors like lilt drinkers, throw them a
blonde and instantly they are fans.
Speaker 10 (47:55):
So that's super nice.
Speaker 4 (47:56):
Yes, local, Yeah.
Speaker 11 (48:00):
And I feel like too in the market, which you
guys have probably seen when you're in restaurants, it's typically
like the first question someone at a bar ask, hey,
what's a local option you have? So it's been nice
to kind of take advantage of that that part of life.
Our second most popular beer right now, which just kind
of changed during the twenty twenty COVID scene, is our
(48:23):
Hipsterville Hazy ap A. Yes, so it's a great It's
loaded with like passion fruit guava.
Speaker 10 (48:30):
You get that right off the nose.
Speaker 4 (48:32):
It's very floral, it is. Yeah, have you tried that one?
I have not?
Speaker 10 (48:36):
Yeah, super great I have today we got.
Speaker 12 (48:38):
To fix that another sample, yes, exactly always six point
four ABB so a little higher than our blonde, but
you know, easy drinking and nice.
Speaker 11 (48:51):
And then we have another flagship which is our Roho,
which is a Scottish style amber.
Speaker 3 (48:56):
Yes, that one is my go to and because I
love the Amber Amber beers because it's just it's really
developed flavor, and I like that hopsy uh and grainy,
you know, you get just every all the flavors. Y. Yeah,
and definitely one of one of my favorites. And uh,
(49:16):
it's actually on tap at the Arizona Sands Club and
that's where I found it, and.
Speaker 4 (49:20):
I was like, what is that one? Because I wanted
to I wanted to port uh and uh a porter
uh and.
Speaker 3 (49:26):
It they didn't have anything, and I was like, well,
what's the rowho And They're like, well, let's try it.
Speaker 4 (49:30):
And I was like, oh no, yeah, definitely.
Speaker 10 (49:33):
Yeah, that's great.
Speaker 11 (49:35):
And then the last one that's kind of in our
flagship would be our Citizona, which is a more of
like a West Coast style I p A. So it
definitely like fulfills, you know when people are more into
the I p A scene, hophead kind of thing.
Speaker 4 (49:47):
So right, but yeah, very happy.
Speaker 3 (49:50):
Uh what would you say that the Barrio Blonde uh
separates itself?
Speaker 8 (49:54):
How?
Speaker 3 (49:55):
How does it separate itself from the you know, your
traditional uh just.
Speaker 4 (50:01):
Light beers.
Speaker 11 (50:03):
You know, I think the flavor is really great, it's
nice light biscuity. It's just something a little bit more
like you get a nice depth to it, but it
still stays with like your easy, approachable, sashionable beer drinkers, right.
Speaker 5 (50:18):
Right, So yeah, definitely for me, it's not heavy, right,
you know, you could have X amount, well not x
amount all right, sorry, you got like two or three,
and it's just like you're not like like an I
p A. It's just like it's it's so much, you know,
like yeah, like three I pas and you're like you're done.
(50:40):
You're like heavy, bloated and everything.
Speaker 3 (50:42):
I'll tell you, you know, I don't. I'm not an
ip A fan. I'm probably the one or the only
one in the group usually that.
Speaker 5 (50:47):
Goes, no, I don't like I PA with I Pas'm
I'm very picky about I p as, very extremely They're
a little too hoppy sometimes, but that Brio Blount, it's
just it's crisp, you know, it's refreshing, and it's also
malleable in a way that you can turn it into like,
(51:10):
you know, if you want to make like Michila out
of it, or a chilada or you know, at some
citrus or whatever, or just drinking straight up like it's yeah.
Speaker 3 (51:19):
I can't wait for you to try the hazy Uh
do you have you had that available? Can we try
something so that? Yeah, so that we can get some
feedback from the chef Christian, you know, and and what
his in in impressions are, and well they're pulling that
(51:40):
out now you can get then you can get Barrio
or Barrio anywhere. And uh, you know, it's funny. The
first time I came across across you guys to invite
you on, I was like, you know, can I talk.
Speaker 4 (51:55):
To a manager maybe an owner?
Speaker 3 (51:56):
And everybody at the table was we're all owners and
that was really cool. I love that about the Barrio
Brewing Company because it's employee.
Speaker 4 (52:05):
Owned, right.
Speaker 10 (52:06):
Yeah.
Speaker 11 (52:06):
Yeah, So that just kind of happened in twenty twenty
as well, a little bit of a surprise for us.
But Dennison Tana just got to the point where they
were kind of ready to take a step back, retire
and enjoy their lives. I think they felt pretty comfortable
with the staff that they had and how we could
still represent Barrio in a positive way.
Speaker 10 (52:25):
And in the way that they wanted.
Speaker 4 (52:26):
So absolutely.
Speaker 10 (52:27):
Yeah.
Speaker 11 (52:27):
So we've been employee owned for a while and I
feel like too, that's just opened up so many avenues
to get really creative with craft beer and have our
voices heard a little bit.
Speaker 10 (52:38):
More than they've already been. So awesomeal adventure.
Speaker 4 (52:42):
This is the uh, this is the Barrio Hazy.
Speaker 11 (52:46):
Yep, Hipsterville, Hazy Apa. So, like I said before, six
point four percent, so a little higher on the EBB.
The IBus are right in the thirties, So you don't
get that like bitter beer face. I feel like it's
more just really nice fruit backing.
Speaker 4 (53:02):
I could have three or four of these.
Speaker 11 (53:03):
Yeah, and in the summer, right, I feel like all
the beers we kind of create, we want people to
have multiple.
Speaker 10 (53:08):
We live in the desert, so.
Speaker 3 (53:10):
We have a lot of a lot of summer right, Yeah,
and over the you know the night, you know, three
or four Yeah, that's that's that's fine. Just make sure
you're hydrating between right, Yeah.
Speaker 10 (53:22):
Water, but yes, water, that's that's in it.
Speaker 3 (53:30):
So what's are We've got about three minutes left in
the segment, and tell us what's what is new, what's
coming up with, what's new in the world of Barrio
and what's next.
Speaker 11 (53:42):
Okay, So, in the last few months, we've released a
Mexican logger which when we first launched that in the market,
we had it in our seasonal rotation and it is
totally taken off. It was kind of a similar, you
know release as our Hipsterville. We didn't know necessarily how
(54:04):
the market was going to take it, but it's been killer,
so we have. Yeah, we've added it onto our year
round offerings now, so you'll see that a lot more
draft already in places around here in town. But we're
working on some artwork and we'll have can options as
well too, because who doesn't like to take a six
er of.
Speaker 10 (54:20):
Mexican loud of the pool?
Speaker 11 (54:21):
So yeah, we're super excited about that. We are doing
some charitable partnerships downtown, so we made a Presidio pale
Ale and yeah, part of that beer profits are going
to benefit the Presidio downtown Tuson. So we're gonna do
like a cool launch party and then have like a
(54:43):
you know grand release on cans and all that good stuff,
probably in like July August timeframe. So so yeah, those
are those are the two new up and coming fun
things we've got going on.
Speaker 4 (54:53):
So what input do you have, Chef?
Speaker 5 (54:58):
Again, I am very impressed. I'm like, is this just
is this my special day? No, it's very did you
say pineapple like right in front forward?
Speaker 4 (55:10):
Yeah, it's right there. It's it's light, it's refreshing, it's yeah, and.
Speaker 3 (55:14):
Then it's floral and it's not overly sour, and but
it definitely has those light light flavors. And I can't
believe that it's actually six point for six point four.
Speaker 4 (55:24):
Yeah, it's wild. No, that's color. Actually that's yeah, that's dangerous.
Speaker 8 (55:28):
Yeah.
Speaker 10 (55:28):
I call it sneaky sneaky juice.
Speaker 5 (55:30):
Yes, and again I do love the name Hipsterville because
I very much associate, like I pas with hipsters.
Speaker 4 (55:39):
That's fair. Well, thank you so much for coming on
the show. We can't wait to have you back.
Speaker 3 (55:46):
What what behind the scenes access to Do you want
behind the scenes access to TWU Sun's top breweries and
food events. Join the twusn Tasty Show membership program at
the tastyshow dot com and start unlocking those hidden flavors.
Thank you, Amy, and cheers to Barrio Brewing for continuing
to lead the craft brewing scene here in the old Peblo.
(56:09):
And you know, just a quick thank you to all
of our sponsors. It's via Old Premium Beef two Soon,
Family Food Project, Local First Arizona, Pertillo's hot Dog Soca.
Speaker 4 (56:17):
And that's that's.
Speaker 3 (56:19):
It for this week. We'll see you next week on
the show. Don't forget to tune in and tell your friends.
And a huge thank you to our new co host,
Chef Christian Padilla, and to Cola Blanca Bacchanora and for
everybody that joined us today. Stay Tasty, Tucson. You can
(56:44):
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