Market Tito's, Farmer's Daughter & Tucson Small Business

🔥 This Week on The Tucson Tasty Show!
🔥We’re serving up a delicious dose of Tucson’s entrepreneurial spirit with a powerhouse lineup! Join us as we chat with Feliz Zaborsky, the powerhouse behind Market Tito's, the flavor-packed brand shaking up local shelves, and Cassandra Hunsdon from Farmer's Daughter, known for their farm-fresh, small-batch & gluten-free goods.
Plus, we’re joined by the Tucson Small Business Center, sharing resources and real talk on how local businesses can thrive in Southern Arizona.
🎙️ Whether you're a foodie, a local shopper, or a small biz dreamer, this episode is packed with flavor, inspiration, and insights you won’t want to miss!
🎧 Tune in and taste the heartbeat of Tucson’s small business scene!

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.

Episode Transcript

Speaker 1 (00:03):
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, He summons forgotten

(00:24):
flavors and a weakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.

Speaker 2 (00:36):
Welcome to the Tucson Tasty Show, Tucson's only food talk
radio show celebrating the chef's makers and local businesses feeding
our city. I'm your host, Wesley Source. Before we get rolling,
a huge thank you to our sponsors, Viro Premium Beef,
Tucson Family Food Project, the Local First Arizona, Portillo's hot Dogs,

(00:58):
and of course Sokka. Don't forget the Tucson Tasty Show.
Membership program is live at the Tastyshow dot com. Joined
for exclusive foodie perks, secret menu items, and invites to
chef driven events.

Speaker 3 (01:12):
Uh And.

Speaker 2 (01:15):
Today we're shining a spotlight on Tucson's local markets, makers
and small business supports. The people keeping Tucson's food scene vibrant.
Joining us today are Cassandra, the owner of Farmer's Daughter
and Police, the owner of Market Tito, and Giselle of

(01:36):
the Tucson Small Business Center. Let's let's get started. Welcome
to the show, Thanks for having us, and thank you
again to our sponsors as Verual, Premium Beef, Tucson Family
Food Project, Local First, Arizona, Portillo's Hot Dogs in Soccer.

Speaker 3 (01:52):
So tell me what is what is Market Tito's.

Speaker 4 (01:58):
It's a prep kitchen with a small grab and go storefront.
I guess I'd really have to go back quickly. How
I got started with Queen Savice. That's my farmer's market
stand I've had for thirteen years and here in Tucson.
And it started with my sister and I and kind
of wanted to come up with something that we could

(02:21):
do together and that we kind of didn't really see
at the local farmers' markets, and so we started together
and then eventually she kind of decided she didn't want
to work weekends after year three, but I continued on
and I'm still out there at the markets. Market Tito's
kind of came about almost three years ago now and

(02:43):
kind of saw an opportunity to have a stationary location
to offer my products, kind of run and operate a
commissary commercial kitchen for other small food producers like myself,
and along the way, it's just kind of grown for
you know, as much as a small little business word
of mouth can grow in two to three years. But

(03:06):
it's been very well received. You know, kind of started
with the idea of, yeah, I have a place to
sell my products.

Speaker 5 (03:12):
I don't have to set.

Speaker 4 (03:13):
Up a stand, and it's been great in that regard.
But I've also been able to bring along other products
like Cassandra's gluten free treats and so many others like
Tucson Chocolate Factory, Lasagna and more Early bird scones, on
and on, so we have those products available as well
and people are totally digging it. I also started making

(03:34):
soups and enchiladas in the last few months, and I've
added that to my cooler and freezer there at the kitchen.
We've had a couple of cooking classes. We've had a
soap making class, We've had a like a plant swap,
and I don't know, I kind of get to bring
along just other things that I find fun are kind

(03:54):
of food focused for the most part.

Speaker 2 (03:55):
Though, absolutely and tell tell us a little bit about
you know, the businesses that are in there. I mean,
you brought somebody with you today to talk about her business,
but you have it's more than just your small business.
You also have quite a few other in there. Yeah,
and tell us about those.

Speaker 5 (04:16):
Yeah.

Speaker 4 (04:17):
So Lasagnan more Scott he's been around as well, probably
longer than I have. We are all at the same
markets for the most part, but he's at a whole
lot more all the way up to Phoenix to flag Staff.
We're kind of all over the place, and all of
our business is kind of very depending on whether you're.

Speaker 5 (04:36):
A food truck.

Speaker 4 (04:37):
Some food trucks like Odd Dogs for example, uses our
kitchen and so you know, we provide a space for
for those types of mobile units. And we've got a
gal from Patagonia who brings us a probiotic every week
called Anvil Traditional Healing, who I met through Cassandra. This

(04:59):
awesome probiot very similar similar, I guess you could say,
to kombucha, but a little bit easier on the system.
We have like different flavors every week that she brings in.
She started bringing in local organic dates and like black pepper.

Speaker 5 (05:16):
To vanilla and They're just amazing.

Speaker 4 (05:17):
I didn't I didn't really like dates in the past
until I've had hers, and the way she kind of
jazzed it up. Tucson Chocolate Factory. We actually brought one
of his famous Dubai chocolate bars to share with you.
I I can't give you the whole bar because these
bars are TikTok famous and they are very difficult to cut,
you know, to get a hold of. And we've actually

(05:40):
had people just calling me coming in versus the Dubai bar,
So those are super popular. Armando's great and he's all
over town as well at farmers' markets and events, Early
Bird Scones, ellery Able nutrition Brianna makes. She's a nutritionist
trainer and she prepares you know, meals and she kind

(06:03):
of we made contact when I first opened, and she's
got a little bit more you know, kind of strategic
and nutritional items that she brings in does meal prep
and so she'll bring those in at the beginning of
the week. So we you know, we have really something
for everyone. It's it's almost like a little micro indoor
farmer's market, if you will.

Speaker 2 (06:24):
Yeah, and so many small businesses and you know, without
the small businesses and Tucson. You know, Tucson just goes
away and and that's why we brought Giselle from the
Small Business Center and the the Tucson Small Business Program
here in Tucson. Gizelle, thank you so much for being

(06:46):
here today.

Speaker 6 (06:47):
Thank you so much for having us today.

Speaker 2 (06:50):
And so with all of these small businesses in one place,
I mean, what are what a great way to segue
into what you guys do and how you're supporting the
small businesses in Tucson.

Speaker 3 (07:03):
Can you tell us a little bit about the program?

Speaker 6 (07:05):
Yes, of course, this is a program that started actually
not that long ago. The Small Business Program was created
about three years ago in twenty twenty two. This was
an initiative that the mayor, the City of Tucson, Mayors
Recking Atrometo created when COVID happened. We realized that a
lot of small businesses were not prepared. A lot of

(07:27):
them were not ready to get the PPS loan by
the SBA. They were not as prepared. So that's why
the program started. We help businesses who want to start,
who want to go to want to continue learning about
like what is to have a small business. So that's
why we do workshops. We do one on one. A

(07:50):
lot of our workshops are on how to start a business.
We have finance workshops, we have more specific workshops right
now that we're talking about food, we have one workshop
that it is specifically for food based businesses. We have
workshops for contractors. So we have a little bit of
everything to be able to help any type of small business.

(08:13):
We do one on once as well. We help like
if the small businesses wants to they don't know where
to go, like what kind of license they might need,
what kind of research they might need, so we can
help with everything. So we are there to help them
navigate the process of owning a business.

Speaker 3 (08:30):
Awesome.

Speaker 2 (08:31):
So you can help get those processes in place so
that they have have that and that's really important for
any small business, right and the biggest gap that we
see is is process processes. And you know, and it's
one thing that the two San Tasty show. You know,
I've sat down, I've written out all the processes so
anybody can pick it up and go, all right, well

(08:51):
he does this at this time at this point and
and and goes and it's really important you know in marketing,
you know, and you know it's That was one one
of the things that we talked about and why we
connected because there's so many small businesses that either don't
know how to market or just are misinformed. Because marketing

(09:12):
is not just advertising, right, It's it's brand building, it's
exposure through websites and uh and there's so much to
it and uh and part of it is, you know,
the social media, but part of it is also making
sure that you're in the right places for your market
and uh. And you know, we have a strong digital

(09:33):
presence ourselves, but we're not influencers. We have a radio
show on a TV show with a strong presence in digital.

Speaker 3 (09:42):
Uh. And you know that's.

Speaker 2 (09:44):
It's important to have because it's about the brand story.

Speaker 3 (09:46):
Right.

Speaker 6 (09:47):
Yeah, that's correct. And we also that's one of the
workshops we also do. We always try to Yes, they
are business owners, but right now we live in the
digital word absolutely, so they need to make sure that
they have It's not only having them financing place, is
not just having the documentation in place, it's also how
are we gonna get our clients? How are we gonna

(10:09):
get to them?

Speaker 3 (10:11):
So and how are you doing your invoicing?

Speaker 2 (10:13):
Are you writing another piece of paper going here's your
invoice or receipt or are you sending them something professional?
And that's one of the things one of the issues
that we've seen with small businesses. We go to a
lot of catering events and stuff, you know, like Soul
Food Sundays are incredible and there are different look they're
hosted of different locations, usually downtown. But Cooking with court

(10:35):
does a lot of the organization for that. Definitely check
out her site which should be live and that's cooking
with courte dot com. But she didn't have a website
and we so we said, hey, let me just help
you put that up, because without a website, it's not
real for a lot of people. So you know, that's
you know, that's one of the parts of marketing is

(10:57):
being able to make sure you have that proper SEO
so that Google can find you and making sure you
have the proper images. So you know, it's one of
the one of our passions of small business and helping small.

Speaker 3 (11:09):
Businesses grow and why we're doing what we're doing.

Speaker 2 (11:12):
So but how can everybody get a hold of the
Small Business Center?

Speaker 6 (11:17):
Yeah, of course we are just in this new building.
We just move Our building is located in downtown, but
will be ah, it's very central. We have our own parking.
A lot of people here downtown and they get scared. No,
it's our own building. We're located in six six hundred
South Mayor Avenue, so you can always reach out to us.

(11:41):
You can always contact us at five to two zero
A three seven or one zero zero as well. Just
leave a boys mail and some of our team will
make sure that we get back to you and help.

Speaker 3 (11:54):
You with them perfect. Then you can find your calendar
on your website.

Speaker 6 (11:57):
Yes, you can also find our calendar. You can go
to a City of Tucson slash small Business Center and
you'll be able to see everything there. We are also
very active on Facebook the City of two Soon Small
Business Center and we post everything there.

Speaker 3 (12:11):
Wonderful.

Speaker 2 (12:12):
Well, such an amazing and awesome mission. Thank you so
much for joining us today. And then we do have
an event that's coming up that we want to talk
about and we'll talk about that right when we come back.
And as always, stay tasty tuson Hello, this is Wesley's

(12:36):
source with the two Soon Tasty Show.

Speaker 3 (12:38):
With every Tasty bite.

Speaker 7 (12:39):
From Vepremiumbeef dot com, you get Premium beef flavor from
the amazing ground beef to the melt in your mouth
Ribbi steaks. Every ounce is exceptionally aged for more than
twenty one days, giving Verra ear Old Premium Beef exceptional
Premium beef flavor. Order online at vee Premiumbeef dot com. Again,
that's ve Poreemiumbeef dot com.

Speaker 8 (13:04):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Family Food Project.
Here in Tucson, no family should have to choose between
paying bills and putting food.

Speaker 3 (13:12):
On the table.

Speaker 8 (13:12):
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 food and a brighter future. Visit the
Tucsonfamilyfoodproject dot org to learn more and to make your

(13:32):
donation today. Together, we're not just helping families, We're building
a stronger Tuson.

Speaker 2 (13:37):
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. Sign up today at the Tasty

(13:59):
Show and discover what you've been missing. Stay Tasty Tucson.

Speaker 9 (14:04):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(14:27):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.

Speaker 2 (14:40):
Welcome to the Tucson Tasties Show, brought to you by
SOKA Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source Welcome back to
the Tucson Tasty Show. The two Santa SI Show is

(15:01):
brought to you by SOAKA. The Southern Arizona Art and
Culture Alliance is dedicated to creating, advancing and supporting the arts.
And I am here with Cassandra, with Felice and with Giselle,
and we're talking about all things small business and local

(15:21):
local vendors and everything. And it's all brought together by
market Tito's so, thank you so much for being here today.
And before we went out, we needed to talk about
the event that's coming up for the Small Business Center.

Speaker 3 (15:39):
Why don't you go? Can you tell us about what's
coming up?

Speaker 6 (15:41):
Yes, of course. So we're gonna be hosting on May seventh.
May seventh at the Pima Community College downtown campus at
the Advanced Manufacturing Building. It's going to be our annimal
hosting the Pueblo Business Expo. This is an expo. This
was actually an initiative to connect larger supply I mean

(16:02):
larger employees with local suppliers and small businesses. That way,
small businesses get to connect with bigger institutions and bigger
companies here in Tucson to know about their procurement processes
and how to make contract with them. So these help

(16:22):
our local economy and it creates more social impact, also
create more like diversity, So it can be any type
of business who wants to make contract with the companies
like Southwest Gas, the University of Arizona, Pema Community College,
Pema County, even the City of Tucson Procurement Department is

(16:43):
going to be there and more like huge companies. Last
year we had twenty five big anchors institutions and over
one hundred business owners that attended. So we are hoping
this year can be.

Speaker 3 (17:00):
Absolutely And what date is it again?

Speaker 6 (17:03):
It's going to be May seventh, It's on a Wednesday.

Speaker 3 (17:07):
How do people sign up for it?

Speaker 6 (17:08):
Yes, they can sign up. We have a they do
have to sign up. It's totally free, but they do
have to sign up. We have a registration linked in
our Facebook page. They can also go to our website,
the City of twos and Small Business Center, or they
can also contact me directly. My phone number is five

(17:30):
to zero five zero zero seven five three three and
at five to zero five zero zero seven five three three,
and I'll make sure I get their information and I
sign them up so it can be for any type
of businesses. So I know if food businesses want to
make contracts like to catering, they can do the contractors,

(17:55):
cleaning services, it services, marketing services, any type of business
that wants you make contracts.

Speaker 2 (18:01):
Awesome and we're so excited to be a part.

Speaker 3 (18:04):
We were a part last.

Speaker 2 (18:05):
Year and it was really exciting and it was it
was some really great contacts came out of there, so
we're excited to be a part of it this year
as well.

Speaker 6 (18:15):
No, and we would like to thank you for being
a sponsored for also providing us the opportunity to talk
about the event and promoting I think it's very important
for businesses in Tucson to know about these type of events.

Speaker 3 (18:29):
So absolutely, and that one.

Speaker 2 (18:32):
It's May twelfth, May seven, May seventh, Okay, I'm glad Wednesday.

Speaker 6 (18:37):
From nine am to twelve pm at the Manufacturing Advanced
Manufacturing Building.

Speaker 2 (18:43):
At downtown campus Premier Community College. And that's that new
building that's in the back, which see, yeah, it's beautiful.

Speaker 6 (18:51):
It's a little hard to get there, but we're going
to be posting and sending once your register, we're going
to be sending the map how to get there.

Speaker 2 (18:58):
And yeah, no and it's a fun day because you
get the panels, so you have discussions, you also have
the interactions. It's great networking opportunity and just connecting with
other small businesses and you know, it's our pleasure. And

(19:18):
you know, speaking of small businesses, farmers are farmer's daughters.
You know, let's talk a little bit about what farmer's
daughters is and what Market Tito has been able to
do do with you. Sure.

Speaker 10 (19:28):
So I started my business in twenty twenty, and it
was basically started just from not being able to find
any good, truly good gluten free treat understood. So I
started in twenty twenty. It was right it was about September,
so markets were just starting to reopen again, and I

(19:49):
started in the serviceda farmers market and that's actually where
I met Police and she started buying for me and
I was like, are you gluten free? She's like, I'm not,
but this is del We were fast friends and then
she when she opened Market Tito's, it was just kind
of natural.

Speaker 11 (20:08):
She had told me I.

Speaker 5 (20:09):
Got to have you, got to have you on our shelves.

Speaker 10 (20:11):
Yeah, I think like a year before you like, I
got to have your stuff. So yeah, I'm based out
of Sanoia. I come to Yeah, okay, I live in Sonoia.
I drive to Tucson every Friday to do deliveries at
Market Tito's and I also sell at Coffee Exchange, and
I do private catering special order, so I yeah.

Speaker 3 (20:33):
I do all gluten free.

Speaker 11 (20:34):
Everything is all gluten free.

Speaker 10 (20:36):
I run a completely gluten free home kitchen.

Speaker 3 (20:38):
So yeah, that's uh, that's hard to do.

Speaker 5 (20:46):
More.

Speaker 2 (20:47):
You know, while we were on the break, you know,
I you know, I told you that, you know, I
was misdiagnosed with Celiac disease, which was you know, that
was uphill battle trying to figure out how to do that.
We had to replace all the pant pots and pans
and and and the rest of the family was fine,
so you know, there was still uh, you know, gluten
in the kitchen and stuff. So every once in a

(21:08):
while I'd get hit with something and you know, who knows,
but it was it was definitely a challenge. And so
my hair goes out to anybody that has has to
eat that way, and and my mom is one of them,
uh and uh, you know, and it is genetic and uh,
it's a serious, serious condition. Where you know, if they
continue eating, if you continue eating gluten and you have

(21:30):
Celiac disease, you're gonna get cancer. Uh it's not if
it's you're going to get it at some point and
it can cause some serious health health problems. So, uh,
you know, taking care of gluten free is you know,
definitely something that if you need to definitely do. I
was very very very fortunate that they caught caught something

(21:52):
else and I had to remove sesame from all of
my my diet.

Speaker 3 (21:56):
That was it.

Speaker 2 (21:57):
But but sesame actually just got put on the top
allergies right there with peanuts. So yeah, so I had
a very very good team of doctors over at the
veter Va that takes curve, takes care of me. But yeah,
so you know it's uh, it was a long process,

(22:17):
like I said, four years, but you know, I'm I'm
back eating pizza again.

Speaker 11 (22:24):
But you can still enjoy these treats, just saying.

Speaker 3 (22:27):
Yeah, absolutely.

Speaker 2 (22:29):
And and so when you're substituting, are you doing a
lot of the because that was one of the things
that we did. We we learned when we were doing
gluten free, was you were substituting with more fats sometimes
or some of the you know, some of the bad
things that you don't want to add into the diet.

Speaker 10 (22:45):
No, you know what, I'm totally rogue. I don't follow
any gluten free recipes. I don't research any I do
it all my way.

Speaker 3 (22:52):
So it's from the heart.

Speaker 11 (22:53):
It's from the heart.

Speaker 3 (22:54):
I love it.

Speaker 10 (22:55):
I don't believe in adding all these things to make
it better. I use really, really good, high quality gluten
free flour. I buy it by the palette load. I
have a half ton shipped in. It's Nope, it's not
for cup it's we don't need.

Speaker 5 (23:11):
To tell them that. I'm like Cassandra, we are not
divulging that.

Speaker 11 (23:15):
It's a rice blend base.

Speaker 3 (23:17):
Okay.

Speaker 10 (23:18):
I don't use any almond or nut flowers unless there's
something paleo I'm making. So I do have a couple
specific recipes for that. No, but I'm completely rogue. I
do not believe in like doing researching all these gluten
free recipes.

Speaker 11 (23:32):
I pretty much wing it.

Speaker 4 (23:34):
And even being in her rogues, you know, it's funny
because she what was it, the ginger bread something? She
made something, and she's like, I totally messed this up.

Speaker 5 (23:44):
But what she did.

Speaker 4 (23:45):
Talking about making, you know, taking lemons and making lemonade.
She made it into a crust for cheesecake, and I'm like,
this is to die for.

Speaker 5 (23:53):
You need to make more mistakes.

Speaker 10 (23:55):
I do remember that I was making a gingerbread cake,
a brown butterglazed gingerbread cake, and I I think I
even sent the picture message that was like.

Speaker 5 (24:02):
I'm going to change the gluten free market, like this.

Speaker 10 (24:06):
Is going to be the next big thing, and then
like I sent her a picture after they came out
of the oven and I.

Speaker 11 (24:11):
Was like, what, like just oh, it was so bad.

Speaker 10 (24:14):
But then I'm like, I cannot let all this good
product and ingredients like go to waste. So I basically
made it into a crust and those were here.

Speaker 5 (24:24):
I mean, yeah, cheesecake, you can't go wrong.

Speaker 10 (24:26):
Can't go wrong with a ginger snap crust.

Speaker 2 (24:28):
Yes, yeah, as long as it's I know, and if
it's a ginger snap then it has that flavor. So
it's not like a gingerbread cookie where you smell all
that beautiful like then you can bite into it and
you're like.

Speaker 10 (24:38):
No, yeah, it wasn't intended to be a ginger snap crust.

Speaker 11 (24:42):
I'll just say that. But that's what it ended up.

Speaker 2 (24:43):
That's awesome, happy mistakes, right, yeah, peanut butter and chocolate
and so on. But you know, it's that's really amazing.
And then and you guys connected at a farmer's market
and you sport a bunch of small businesses like that
like this. Yeah, and and where you gets located.

Speaker 4 (25:05):
Uh nine one zero five East Tanka Verdi, Suite one
o three.

Speaker 5 (25:10):
We are nestled right between a watch.

Speaker 4 (25:13):
Repair store and La Buzz at the Safeway shopping center
Madera Village.

Speaker 3 (25:17):
Yeah, and that's take a Verdian.

Speaker 5 (25:19):
And Catalina Highway, correct, take.

Speaker 2 (25:21):
A Verdi in Catalina Highway and it's uh, it's a
beautiful store.

Speaker 10 (25:25):
You know.

Speaker 2 (25:25):
You walk in and thanks, and as soon as you
walk in, you're you're very, very welcome.

Speaker 3 (25:30):
So I definitely appreciate it.

Speaker 5 (25:32):
We do.

Speaker 4 (25:32):
I kind of you know, I've I've spent my uh
you know, many years in Tucson hospitality. I've worked in
many restaurants, bartending, serving, managing, you name it.

Speaker 5 (25:42):
And I think one of the greatest uh what is it.

Speaker 4 (25:48):
Things that I learned was from the Marriotte constantly training
and it's always just you know, just that welcoming and
so my my uh my thing at the storefront and
anyone who's whether we're prepping and are someone I have,
you know, just specifically there to help guests come in
is to welcome them as soon as they walk in,
welcome them, smile, engage and and it's not really I mean,

(26:12):
you don't really need rules for that necessarily, but.

Speaker 3 (26:14):
It's just good, you know, It's just it's just human.

Speaker 11 (26:18):
Human, It's exactly right.

Speaker 4 (26:20):
But it's like sometimes like you well, you know, I
think we all know when you go somewhere and you
walk in and you're kind of like, hi, I'm here,
and it's like, I definitely don't I want people to
feel welcome when they come.

Speaker 1 (26:31):
Yeah.

Speaker 10 (26:31):
We always joke too, when I come in on Fridays,
it's like absolute chaos.

Speaker 11 (26:35):
Were like you're basically family like when you walk in.

Speaker 4 (26:37):
The door, and it's as.

Speaker 5 (26:40):
I like to say, controlled chaos.

Speaker 10 (26:41):
But people love it and like every Friday they come
in to see us when.

Speaker 4 (26:45):
We're Fridays are our busiest for sure, because we're the
middle of prepping for farmers' markets over the weekend We've got.

Speaker 5 (26:51):
It's just busy.

Speaker 4 (26:52):
People are getting stuff for the weekend and you know
it's it's I love it.

Speaker 2 (27:06):
Hello, this is Wesley's source with the Tucson Tasty Show.
With every tasty bite from Vepremiumbeef dot Com, you get
premium beefflavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving vera earl Premium
Beef exceptional Premium beef flavor. Order online at VE Premiumbeef

(27:28):
dot com. Again, that's VE Premiumbef dot com.

Speaker 3 (27:35):
Hi.

Speaker 8 (27:35):
I'm Stephen Coodoroblis, 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

(27:58):
food and a brighter future. The Tucsonfamilyfoodproject dot org to
learn more and to make your donation today. Together, we're
not just helping families, We're building a stronger tuson Ey Tucson.

Speaker 2 (28:09):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter Membership and unlock exclusive access to secret menu.

Speaker 3 (28:16):
Items from our partner restaurants.

Speaker 2 (28:18):
These one of a kind dishes aren't just regular menu items,
crafted just for our members. It's your backstage pass to
Tucson's best kept culinary secrets. Sign up today at the
Tastyshow dot com and discover what you've been missing. Stay
Tasty Tucson.

Speaker 9 (28:35):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to 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

(28:58):
for your next gathering or you will workshop. Visits Spark
Project Collective dot com to learn more and discover where
creativity and connection meet.

Speaker 2 (29:11):
Welcome to the Tucson Tasty Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance, dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. I'm your host, Wesley Source, and

(29:34):
this is the Tucson Tasty Show. We're here in studio
with some really great people from market Tito's. We have
We're talking to the owner and so we were talking
about some things and segment got away from us a
little bit. But you know, I do have a question.

(29:54):
You know, what's one thing that you wish that more
people knew about and in support local farmers and food markets.

Speaker 5 (30:03):
Well, actually, yeah, I definitely. Uh.

Speaker 4 (30:06):
I think have working with so many other small food
vendors like myself, we kind of get to you know,
we get to embrace and and talk about all the
great aspects of it because there are so many. And
I feel immensely blessed to do what I do and
to work with the fellow you know, fellow vendors that
I work with, and I think I liked we can

(30:27):
also sometimes believe they or not have little gripes and
that we like to just kind of like it's just
for fun, share with each other. And one of the
things is kind of like, you know, over the years,
when customers come up to the booth and they're like, oh,
so you just kind of whipped us up at home
and just come out here, and it's like, no, well
there's a little or you know, or oh this is
a little bit cheaper at the local grocery store, something

(30:49):
to that effect, and it's like, you know, if you
really knew, you know, no, you don't whip it up
at home. You have to do it in a commercial kitchen.
You have to have licensing, you have to have insured,
you have to pay even the location where you were
set up and selling, and people just there's just a
lot of misinformation or misconceptions I guess out there, and

(31:09):
I try to not get too wrapped up in it
because I realized, like if I went to another you know,
if I went to a construction site, you know, I'm
going to be completely like unaware of what it takes
to make something happen. So but you know, over the years,
I do try to share with, you know, with people like, no,
you know, I don't make it at home. I have
a commissary. If you know, I've tried to help people

(31:32):
along the way with information because I know I was,
you know at one point in that position where you're like,
you know, where do you even start? And I guess
just knowing that there's a lot of things that go
into it, and it also and what you pay at
the farmer's market, you might just think like, oh, you
just you know, grew this lettuce and this and that,
or you know, it's there's just a lot to it

(31:52):
that you don't see. You kind of see like the
cute little fun part of being at a farmer's market.
It seems really you know, like oh that's easy pasy,
and you know, there's a lot For every hour that
you spend selling at a market, there's probably four hours
just in preparing to get that product to you. And
like we were talking about marketing, all of the permits

(32:13):
and licensing and then you know, it's it's there's a
lot to it.

Speaker 2 (32:17):
And that's actually one of the nice things about the
twos on Small Businesses. They actually connect you directly to
all those all the people that actually do the licenses,
and it helps educate instead of just saying, hey, you
mess this up. You know, good luck trying to figure
out how to fix it. There's definitely a huge resource there.

Speaker 6 (32:36):
Yes, yeah, I'm here listening, and I'm like, yeah, that's.

Speaker 11 (32:38):
Why we're here exactly.

Speaker 6 (32:40):
Always send them to us as well. Yeah, and a
lot of them might not know, like they do need
a commercial kitchen, about the cottage program, about like them
being able to cool, like what products they can go home,
what products they need a commercial kitchen. So yeah, that's
why we're here to support.

Speaker 2 (32:56):
Definitely what has been one of the the biggest challenges
for your for the market, Tito's market.

Speaker 5 (33:05):
My air conditioning.

Speaker 3 (33:08):
Yeah, you know that is really important here in Tucson.

Speaker 4 (33:15):
So keeping it functioning and keeping it cool in there.
We have a lot of equipment, you know, freezers and refrigerators,
and it's a small space and I think, you know,
when I took over the space, I thought, oh, this
is you know, this is huge, and like immediately found
that this is really not that much space. And I
think just the overall maintenance of the kitchen, keeping things

(33:38):
not only running, and when it breaks, you know, who
do you call and how quickly are they going to
get out there? You know you've got you got food
you got to keep it, you know, keep it safe
and just the maintenance of the kitchen and then also
trying to continue, you know, my food business as far
as Queen Savich, because when I started Market Tito's, there
was you know, people asked a few friends and family, Oh,

(34:00):
so you're going to stop the markets.

Speaker 5 (34:02):
It's like, no, this is what got me to this point.

Speaker 4 (34:05):
I have such a you know, customer base and amazing
people that have supported me all these years to now
just kind of like what I say, Market Tito's is
an elaboration of what I've been doing, and I love it,
and it's now just trying to juggle and manage it
and just keep everything running the best time. It's getting
it's getting better. I don't want to say easier, it's
getting better. You know, you're kind of you learn, you learn.

Speaker 2 (34:28):
Absolutely, and so let's talk about your business, Queen Savic
and tell us what that is.

Speaker 3 (34:36):
How can people get ahold of you? Yeah?

Speaker 4 (34:39):
Yeah, so yeah, I started that thirteen years ago with
my sister Raina, and we've just been doing farmers markets
ever since, festivals and whatnot. We saw at two of
Airloom farmers markets over the weekend on Saturdays at Ringcon
Valley on Old Spanish Trail and the Rito Farmers market

(35:00):
it on First and River. You can find our products
on our shelves at Market Tito's through throughout the week.

Speaker 5 (35:06):
And we also have salces at Kasa Video.

Speaker 4 (35:10):
They've been great to us and carried our products for
for many years. Yeah, so you can find us at
the farmer's markets.

Speaker 2 (35:18):
And what is one thing that somebody has to try
that you you're making?

Speaker 5 (35:24):
Oh? Man, well, I have to say that, you know.

Speaker 4 (35:28):
I mean, our savica is definitely the number one cellar.
The waca mole was my cousin Tony's recipe that we've
had and did.

Speaker 3 (35:36):
You say guacamole?

Speaker 5 (35:38):
Yeah, okay, yeah, guacam o, guaca guaca di s it.

Speaker 4 (35:44):
We used to call it cousin Tony's Avocado salsa because
we'd like to say that there's a little more to
it than just waca moly. But it's with hand diceed avocados,
little Mexican cheese, a little sea salt, lemon and lime.
We've we're making more and more salces. I thought I
had all the bases covered with salsas, like a red
traditional smoky chipotle but during hatch season, we brought Red's

(36:08):
roasters to our kitchen and he was roasting the green chilies,
the hatch chili, so I thought, well, let me do
a specific hatch chili salsa, and it's.

Speaker 5 (36:17):
It was another winner.

Speaker 4 (36:18):
So we've kept that on the menu and so roasted
hatch chilis and tomatillos and cilantro onion and garlic of course,
and yes, everything I make has cilantro.

Speaker 5 (36:28):
It has to have cilantro.

Speaker 3 (36:31):
I like cilantro.

Speaker 2 (36:33):
Producer Tita does not, but that's okay. So with the
or what would be one thing that you would have
to try with your gluten free options?

Speaker 10 (36:48):
Well, I was going to say when you were asking Felice,
but sometimes it's better when you ask the other, you know,
like you ask.

Speaker 11 (36:53):
A family member or a friend.

Speaker 10 (36:54):
Because we always laugh that like we don't like our
own product. We're so sick of it and I never
want to eat my treats, like I still am shocked
that people are still eying them, Like I'm like, are you.

Speaker 11 (37:05):
Guys not sick of these yet?

Speaker 10 (37:07):
So and Felicea's stuff, I mean the salsa, the red salsa,
you have to try. It's just the best, the savich,
her classic savich, and her quawk, like those three things
you cannot go wrong with. I get them every Friday
when I go deliver, and I literally eat them on
the drive home, just annoyed it and I'm like so
mad at I don't have anyone yet.

Speaker 3 (37:27):
Oh yeah, that's a little bit of a drive.

Speaker 10 (37:28):
That My answer for Felice's I wouldn't say on mine,
she can answer, Oh my gosh.

Speaker 4 (37:33):
Oh, I mean, well, the I think also the coolest
thing because I love, I really do love all of
her treats are, but which I think unique is also
the protein bites. Oh yeah, those are kind of like
a big deal because if they're sweetened with organic dates,
they're obviously gluten free.

Speaker 5 (37:51):
They've got it was.

Speaker 4 (37:52):
A seven eight grams of protein per bite. And those
are being right next door to an awesome gym anytime, anytime,
great family that owns that, Jim we kind of like
are really kind of working together, and so anyways, it's
been like a nice option for folks who come in,

(38:13):
you know, from next door. You want something healthy, the
protein bites, you know, it's a nice little indulgence without
you know, you really can't feel too guilty and you
get your protein and we all need protein.

Speaker 11 (38:25):
Thanks.

Speaker 5 (38:26):
Yeah, we're welcome.

Speaker 2 (38:28):
So the question is to everybody, what is one thing
you have to have in your.

Speaker 4 (38:32):
Kitchen my kitchen, like to enjoy and eat or any
of the you want.

Speaker 11 (38:41):
It could be to prepare or.

Speaker 2 (38:42):
We had an executive chef that said, you have to
have bacon bits oh in your kid and he said,
but it's the Costco ones And I said Costco.

Speaker 3 (38:52):
I would have never guessed. And he's like, you just
need them. He's like, Okay, I like it.

Speaker 11 (38:58):
I might have to go get something.

Speaker 5 (39:00):
I'm probably not that going to be that interesting.

Speaker 4 (39:02):
I think just onions and garlic, Like I realized that's
definitely a staple and certainly in SLSA, and now that
I've been making soups and enchiladas, it's like everything you
gotta have onions and garlic. And we actually just found
a local family at the farmer's market that's bringing in
I think it's from Montana, Montana or I can't remember,

(39:23):
but they're bringing of garlic. They have like a black
garlic they have black garlic brownies. But anyways, yeah, the
you know, we use local as you know, when possible
and as much as we can, we use organic as
much as we can our final product, though the price
point where we want to be, you know, we can't
be one hundred percent organic. But yeah, it's you know,

(39:44):
being at the farmers markets every week, we have an
advantage of you know, we can score some of these
these awesome products which yeah local you.

Speaker 5 (39:51):
Know, uh, garlic grown grown in the US. Yeah.

Speaker 3 (39:54):
Absolutely, no, it's the yap. No, it's really good. Yes,
go ahead.

Speaker 10 (40:00):
Okay, this is unpopular opinion, but as a baker, I
don't think things are salted enough, and I only use
salted butter. I think that unsalted butter is a crime.

Speaker 11 (40:13):
So I guess salt.

Speaker 10 (40:15):
I know that's so simple and so stupid, but like
a good flaky sea salt on top of a baked good.
I mean I could literally give you twenty different things
I think you in a kitchen, But as a baker,
I don't think things are salted enough.

Speaker 3 (40:28):
Sure, all right, we got one minute.

Speaker 5 (40:30):
Left for me.

Speaker 6 (40:32):
I will say onion as well. I think even if
you don't put salt like on your food, like just
adding onion, it's gonna PuF flavor. So I'm a big
fan of onions, so I will say.

Speaker 3 (40:44):
Onion onion, yes, all right.

Speaker 2 (40:47):
So we actually have quite a few people that take
Carl like an onion, so it's I'm like, yeah, I
have to have all the above in my kitchen.

Speaker 3 (40:55):
Salt is definitely yeah.

Speaker 2 (40:57):
No, it's definitely something that if you don't use enough
of it, I will tell you or you just see
me reach over.

Speaker 4 (41:03):
Are you using It's a fine line. Then there's using
too much?

Speaker 5 (41:06):
Oh man.

Speaker 2 (41:11):
So we'll be right back after this break for one
of my favorite segments, which is Tasty Bites, and we're
going to talk about the food and what they brought
in for us today. As always, stay tasty Tucson. Hello,

(41:34):
this is Wesley's source with the Tucson Tasty Show. With
every Tasty Bite from Vepremiumbeef dot Com, you get premium
beef flavor from the amazing ground beef to the melt
in your mouth Ribbi steaks. Every ounce is exceptionally aged
for more than twenty one days, giving vera eorl Premium
Beef exceptional premium beef flavor. Order online at Vepremiumbeef dot Com. Again,

(41:57):
that's VE Premiumbeef dot Com.

Speaker 8 (42:02):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Family Food 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

(42:22):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.

Speaker 2 (42:36):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com

(42:59):
and discover what you've been missing.

Speaker 3 (43:01):
Stay Tasty.

Speaker 9 (43:02):
Tucson 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

(43:22):
back to your community. Rent our event space. It's perfect
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.

Speaker 3 (43:37):
Welcome to the Tucson Tasty Show, brought to you by
SOKA Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and eddancing the arts. And now it's time for more
tasty bites with your host, Wesley Source.

Speaker 2 (43:53):
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source, and we're here in studio with some really
amazing We have Cassandra and Felice here in from market
Tito's at Tanker Verdi and Catalina Highway. Thank you for

(44:14):
being here. We've had a great conversation, but it's time
for tasty bites with the Tucson Tasty Show. Quick shout
out to our amazing sponsors. That's Vera, Premium Beef, Tucson
Family Food Project, Local First Arizona, Portillo's hot Dogs, and
of course Soka. All right, so let's get a quick

(44:34):
foodie round up before we dive in. Iron Chef Tucson
returns May eighteenth at Desert Diamondsirita. Grab your tickets at
Ironchef dot com. If you know a chef that should
be competing in Meet the Chefs, then you can actually
go there and nominate them as well. That's Iron Chef
Tucson dot com. And join us for coffee with the

(44:57):
Tuosun Tasty Show live on Fridays at ten am. Definitely
check out the Tastyshow dot com to see where we're
going to be at this week, and also Portillo's Gift
Card giveaways. We have a twenty five dollars gift card
to give away and it's live, so head to the
Tastishow dot com and sign up for our email list

(45:18):
and check out our social media channels to enter to
win Portillo's hot Dogs. If you haven't had Portillo's hot Dogs,
they're over on Broadway and Albernon and it's they're bringing
a taste of Chicago to Tucson, and those the Chicago
dogs are where it's at. But the Italian beef with
the Jordan era are just incredible, So definitely check that out.

Speaker 3 (45:43):
So please, what do you have for us today?

Speaker 4 (45:46):
Oh my goodness, I have a whole lot of things
for you. We've got our namesake, our white shrimp savice.
I have my cousin Tony's avocado salsa glorified Walkamulli's what
we call it. We have our smoky Chipotle salsa, and
we're using Teo Benz chips, which are kind of brand

(46:06):
new to my booth. Our lat Tortilla. We've used their
chips for thirteen years. They are retiring, so we wish
them the best. But we found this local, family owned
chip maker, Teo Benz, and they're delicious.

Speaker 5 (46:21):
People love them. And I just brought our.

Speaker 4 (46:25):
Organic hibiscus syrup to show you, and our margarita salt
kind of some fun other other things that we.

Speaker 2 (46:30):
Offer at our booth and cameras right here if you
want to pop those up so everybody can see those
at home.

Speaker 3 (46:35):
Oh yes, but let's try.

Speaker 2 (46:38):
I'd love to try some of the chips and the
quacaum bowler producer Tina is going to fall on the
sword with the.

Speaker 4 (46:42):
C And there is cheese in the walkamli just so
you know. That's their white shrimp cevice.

Speaker 3 (46:48):
Oh wow, look at this.

Speaker 4 (46:49):
And then these are the really quick good These are
the chips, delicious, tasty, crunchy.

Speaker 5 (46:54):
Oh, all the things that you wanted.

Speaker 3 (46:58):
Thank you, thank you.

Speaker 2 (47:01):
All this wonderfully sensitive equipment that we're gonna eat over
the top of now I know. So these chips, I
mean you could tell that they're they're made fresh, and
they definitely have a little extra seasoning on them.

Speaker 3 (47:17):
I'm not gonna double dips.

Speaker 5 (47:18):
So good, You're good, it's all you.

Speaker 3 (47:20):
Uh. And well what kind of cheese is that is that? Uh?
And guaca moley? Alright, let's do this.

Speaker 7 (47:33):
Mm.

Speaker 2 (47:37):
All the fresh ingredients there and those chips have such
a great crunch and you know they they're obviously made fresh,
but they have a really great flavor as well. How
did there and everybody can find.

Speaker 3 (47:50):
These with you?

Speaker 4 (47:51):
Yeah, we actually just literally started carrying them and uh,
this past weekend our other chip provider retired and we
are now only carrying Teo benns So you can find
their bags at our booth or at market Tito's.

Speaker 3 (48:05):
Oh, they're they're really good and.

Speaker 5 (48:07):
You can Megan and Ben those are the owners.

Speaker 2 (48:11):
And then the guacamole, I mean the fresh ingredients. You
get that little bit of creamy, but it brings that
salt into so I mean it's a good balance, thank you.

Speaker 7 (48:21):
Uh.

Speaker 3 (48:22):
And the lime, I just like I like it when
there's a good amount of lime.

Speaker 5 (48:29):
You made a good amount of that for sure to
kind of give it a.

Speaker 2 (48:31):
Little pop, right because it's it's good fat, but it's
still fat, so you have to have that little bit
of sitters to cut it and balance because it's acid,
so you need need that with the fat.

Speaker 7 (48:43):
Thank you.

Speaker 3 (48:44):
Yeah, yes, uh. Producers.

Speaker 2 (48:47):
Tina says that the city is absolutely incredible. Everybody needs
to go buy buy it by the gallons, and how
can they buy it by the gallons?

Speaker 4 (48:53):
You know that would be a special order, but totally
whatever you need, we we got you covered.

Speaker 5 (48:59):
We do need.

Speaker 4 (49:00):
Yeah, for special orders, just give us like seventy two
hours heads up or you know, just make contact us.
But other than that, we do have them in sixteen
outs and twelve ounce containers at our farmer's market booths
or at market Tito's and they.

Speaker 3 (49:12):
Yeah, so tell me about the salsa, the Chipotle.

Speaker 4 (49:17):
So we originally started with a red traditional salsa and
then we kind of worked our way into Chipotle.

Speaker 5 (49:24):
I ordered the Chipotle flakes.

Speaker 4 (49:26):
And a ten pound bag from a gentleman in New Mexico.
Then it was really hard to find a Chipotle flake,
and I realized I probably should probably start bagging those
flakes up and selling them because they're great like on
pastas and pizza and you name it.

Speaker 5 (49:44):
So yeah, so it's.

Speaker 4 (49:45):
Got the Chipotle flakes, fresh garlic and cilantro onion. Yeah,
a little smokiness going on there.

Speaker 2 (49:56):
All right, that is amazing salsa. The right of the
amount of heat.

Speaker 3 (50:01):
Thinks you put more than Chipotle in there, don't there are?

Speaker 4 (50:04):
Yeah, So I kind of put a base of jlapeno,
hobanaro basically and everything just more for flavor.

Speaker 2 (50:09):
Savejoye has that extra flo but it's fresh, thank you,
and it's good.

Speaker 3 (50:14):
So it has that.

Speaker 2 (50:15):
It has that flavor instead of just being hot, right,
and you know you hit some of these some of
these spots and yes, it's just like you bite into
it and you're like, that was a mistake.

Speaker 4 (50:24):
And and some people over the years they like want
like a super like you have anything hotter hotter. I'm like,
you know, there's a certain point like for me just personally,
I want to make sure all the flavors there and
then maybe some heat. But I don't have anything wildly
crazy hot. We do have carry a hot shot, and honestly,
I can't tell you week to week. It probably varies
in intensity and on spice, it's kind of like you

(50:46):
never know what you're gonna get, but it's spicy.

Speaker 2 (50:48):
Yes, yeah, we we we found that out with the
Serrano chili's. We were gonna make uh pico degao with him,
and I was like, I like the Serrano chili because
it's supposed it has a flavor to be a little
bit milder than jalapeno, except I got like the like
condensed version. Like we had to evacuate the house because

(51:09):
we started chopping chopping them and I tried one little
piece and I felt like I was gonna pass out,
like it was there are really bad. So we threw
those away and my mom she was we didn't know,
but she was like, oh, it'll be okay, and she
put a couple in there because we went and got
halapinos to put it instead, and so it was like

(51:30):
just a wild card, like just little pieces of nuclear waste.

Speaker 4 (51:34):
And I'm told that you're when the peppers have kind
of like those lines on them, kind of like the
light brownish lines like they do, they just look like
they've been on the vine maybe a little longer. Those
are usually spice here, but if they're really smooth and
don't have any kind of like little wrinkle to them,
they're not as spice from what I've heard.

Speaker 2 (51:52):
But your salsa is spot on and you can taste
all the fresh ingredients and everything.

Speaker 3 (51:58):
It's it's really good.

Speaker 2 (52:00):
You sell and there's a restaurant that that carries that cosa.

Speaker 4 (52:04):
Video carries it and they're cooler. They carry our red
or Chipotle and are hot in our Pico de Gayle.

Speaker 3 (52:10):
Awesome. That is really really good.

Speaker 2 (52:12):
So the last thing that you brought in for us
to try is the Dubai Candy Bar.

Speaker 4 (52:17):
Yeah, yeah, we kind of wanted to bring something really
fun and that's definitely got a lot of hype around it,
and I think we set some samples over there.

Speaker 5 (52:25):
But this is from Tucson chocolate factory.

Speaker 4 (52:27):
Armando does a great job of just a beautiful chocolates
and this lovely bar that people are ringing our phone
and coming in our storefront looking for these bars. He
has them at his booth at the farmers markets. He
sells around town as well, but when we can score
some at market Tito's, we have them in our cooler.

(52:49):
He does a really beautiful job. I've had folks come
in and say that they've actually purchased these bars online
or from another company, and they're you know, they just
actually eve about his and how superior they are.

Speaker 2 (53:02):
So it has really good flavor. I mean, the pisacio
comes through. I wasn't expecting the crunch, but the crunch
is really good. It's what do we say the or
what what are the ingredients here?

Speaker 3 (53:17):
Uh?

Speaker 5 (53:19):
That one word that I can't say.

Speaker 11 (53:22):
I can't eat it, so I don't know anything about it.

Speaker 5 (53:25):
We'll tell you how good it is, Yeah, tell me
how what?

Speaker 11 (53:27):
Tell me what I'm missing?

Speaker 2 (53:28):
Definitely go to the Tasty show dot com afterwards and
we'll have a whole article about the Dubai chocolates and
what what makes the Dubai chocolate bar Dubai Chocolate Bar.
But wow, you know, and it's not as sweet as
I thought it was going to be. I thought it
was gonna be a lot sweeter, and it is. You know,
it's a good balance and the chocolate's definitely a little bit.

Speaker 3 (53:50):
It's milk chocolate. It is.

Speaker 2 (53:51):
It's milk chocolate and corrac uh. It's there, you go.
It's it's it's a type of pastry. It's essentially like
the philodough. But yeah, it's all broken up and.

Speaker 5 (54:07):
The texture is pretty cool. I like it's got a
great produce ter.

Speaker 3 (54:10):
Trina completely snuck that one away from you all.

Speaker 5 (54:15):
Give me hear another chunk for you.

Speaker 2 (54:17):
That's okay, Well, definitely, thank you so much for coming
to the show today.

Speaker 3 (54:22):
How can everybody find both of you?

Speaker 4 (54:25):
Oh at market Tito's and are Cooler on the shelves
Tuesday through Saturday from ten to two. And we're actually
going to be extending our hours by an hour just
because you know you folks love us and we love you, so.

Speaker 5 (54:38):
We want to be there for you.

Speaker 3 (54:39):
Awesome, thank you and same. That's the best way to.

Speaker 10 (54:43):
Yeah, I think for Tucson folks.

Speaker 11 (54:45):
Since I'm based in Sonoyda. It's every Friday.

Speaker 10 (54:47):
I deliver around ten thirty to Market Tito's for a
fresh batch of goods.

Speaker 2 (54:51):
Yeah awesome, Thank you so much. Final shout out to
Vera Earl Premium Beef, Tucson Family Food Project, Local First, Arizona,
Portillo's Hot and Soccer. We couldn't do the show without
your support, so thank you. What a fantastic episode. Thank
you again to Fleece and to everybody that joined us today,

(55:14):
Cassandra from Farmers Daughters and Market Tito's. And definitely check
out the Tucson Small Business Center on and you can
just google it.

Speaker 3 (55:28):
But join the.

Speaker 2 (55:30):
Tucson Tasty Show membership program at the Tastyshow dot com
for secret menu items, foody experiences and more. Don't forget
Iron Chef is Me. Eighteenth tickets are should be live
soon and thank you for listening until next week.

Speaker 3 (55:45):
Stay Tasty, Tucson.

Speaker 2 (55:50):
Hello, this is Wesley Source with the Tucson Tasty Show.
With every Tasty bite from Bee Premiumbeef dot Com, you
get premium beef flavor from the amazing ground Beef, 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

(56:11):
ve Premiumbeef dot com. Again, that's ve Premiumbef dot com.

Speaker 3 (56:18):
Hi.

Speaker 8 (56:18):
I'm Stephen Coodoroblis, 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

(56:42):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.

Speaker 2 (56:52):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret.

Speaker 3 (57:00):
Menu items from our partner restaurants.

Speaker 2 (57:02):
These one of a kind dishes aren't just regular menu items,
crafted just for our members. It's your backstage pass to
Tucson's best kept culinary secrets. Sign up today at the
Tastyshow dot com and discover what you've been missing.

Speaker 3 (57:17):
Stay tasty. Tucson.

Speaker 9 (57:18):
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

(57:41):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet