July 28, 2025 • 57 mins
🔥 New Episode: A Taste of Tradition with Reina from Shish Kebab House! 🔥In this flavorful episode of The Tucson Tasty Show, we sit down with Reina, the heart behind Shish Kebab House, Tucson’s go-to spot for authentic Mediterranean and Middle Eastern cuisine.
Hear the inspiring story behind the restaurant’s legacy, Reina’s favorite dishes, and how she’s keeping cultural traditions alive—one kebab at a time.From juicy grilled meats to handmade falafel and family recipes passed down through generations, this episode is a feast for the senses.
Whether you're a longtime fan or discovering Shish Kebab House for the first time, don’t miss this delicious conversation!
🎙️ Tune in, get hungry, and celebrate Tucson’s diverse culinary scene with us!
đź“Ť Listen now on iHeartRadio, Spotify, or wherever you get your podcasts.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Hear the inspiring story behind the restaurant’s legacy, Reina’s favorite dishes, and how she’s keeping cultural traditions alive—one kebab at a time.From juicy grilled meats to handmade falafel and family recipes passed down through generations, this episode is a feast for the senses.
Whether you're a longtime fan or discovering Shish Kebab House for the first time, don’t miss this delicious conversation!
🎙️ Tune in, get hungry, and celebrate Tucson’s diverse culinary scene with us!
đź“Ť Listen now on iHeartRadio, Spotify, or wherever you get your podcasts.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Amids 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 forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.
Speaker 2 (00:37):
This segment is made possible by our friends at vera El, Paramium, Beef,
Pertillo's Hotdogs, Local First Arizona, Tucson Family Food Project, and
of course SOKA, the Southern Arizona Art and Cultural Alliance.
Welcome back to the Tucson Tasty Show. We're here every
week to take you behind the scenes of all the
flavors that shape Tucson. I'm your host, Wesley Source with
(01:01):
my co host, executive Chef Christian Padilla.
Speaker 3 (01:05):
Yes, everybody, today.
Speaker 2 (01:06):
We're diving into one of two Son's most beloved and
flavor or flavorful family owned restaurant. That's right, shish Kebob House.
Joining us today in studio is the incredible.
Speaker 4 (01:20):
Reina Yes.
Speaker 2 (01:23):
Raina thank you and if you're a longtime listener of
the show. Everybody knows I'm terrible with those ours, So
thank you. I'm very gracious of you and the owner
and the heartbeat behind Schiskobob House.
Speaker 3 (01:37):
So welcome to the show.
Speaker 4 (01:39):
Thank you so much for having me.
Speaker 2 (01:42):
Let's start. Let's start at the beginning. How did Chiskobob
House get started and win?
Speaker 4 (01:48):
Oh my god, it's back in nineteen ninety three. We
used to come to Tuson like three times in summer time,
and my husband fell in love with the city. So
we moved from Lombus, California, and we got the idea
to open a little restaurant and we wished to call
it La Cafe. It was a cafe before for six months,
(02:10):
but we didn't see the results, so we changed it
to Chichikeba House.
Speaker 2 (02:15):
And it's it worked or since then.
Speaker 4 (02:19):
We saw then, you know the increasing.
Speaker 2 (02:22):
So Chiabab House has been serving up rich lebonese and
Mediterranean flavors for years. What What were some of the
early dishes that became crowd papers.
Speaker 4 (02:34):
Or mainly you know dish that they're more popular. There
will be the giros. Everybody knows giros, you know they're great. Yeah,
but the same thing they're Turkish. And then so the keboos,
the chic cbows, they're very popular. The Kafta Kebaus' is
all the Middle Easter region.
Speaker 2 (02:54):
They love if you can find it, if you make it. Well,
do you know what Cata is big off of him.
Speaker 4 (03:00):
Yes, yeah, we do that too. So and then we
have some Jordanian dishes that nobody does it. Yeah, they're
more you know, like background from my husband land you
know Jordan.
Speaker 3 (03:14):
Oh he's from Jordan. Yes, okay, that's awesome.
Speaker 5 (03:16):
Yeah, yeah, there's I mean, there's not a wide difference,
but there is.
Speaker 4 (03:23):
Definitely a lot of different We have some signature dish.
Is that only Jordan? And so we have it in
the restaurant.
Speaker 2 (03:30):
Yeah, yeah no, and it's uh in the flavors. You
capture them so well from all the different areas. You what,
you know, your family plays a big role in the restaurant.
Speaker 4 (03:41):
Right, yeah, they did. You know, now everybody graduate from college,
they all moved. My two daughter moved out of two sands.
Only my son trying to follow my footsteps, but he
got burned out. He said I started too little, so
so he did so. Entrepreneur having a food trucks downtown.
(04:02):
But when pandemic hits, you know, he yes, he.
Speaker 3 (04:06):
Has a food truck.
Speaker 4 (04:07):
He used to us, yeah closely, like two years ago.
Speaker 2 (04:11):
Fair, that's that's disappointing. What was the food truck name?
Speaker 4 (04:18):
You know what it was? Downtown? I forgot that name.
Speaker 3 (04:21):
But that's okay.
Speaker 4 (04:23):
He used to have it downtown every weekend.
Speaker 2 (04:25):
So what what's it like running a family own business
in a food town like Tucson.
Speaker 4 (04:31):
Oh my god, it's been a challenge. We've been having
so many receptions that we've been going through. And I
felt like, maybe two receptions we've been surviving.
Speaker 3 (04:45):
You have felt.
Speaker 4 (04:46):
Yeah, yeah, I have felt a christ two thousand and
six thousand away. And then we've survived that. Then I
called a pandemic to yeah.
Speaker 3 (04:55):
Absolutely.
Speaker 4 (04:56):
And then right now we start filling everything double, yes,
everything double since all that you know, the meat products,
even the chicken when your chicken halal, and I'm paying
forty dollars more the case and what I used to pay.
Speaker 2 (05:11):
And you know, that's a that's an important thing that
I think that a lot of restaurants are like, our
food costs have gone up, but nobody's really talking about
how it's gone about how it's got up and the
food costs have doubled.
Speaker 4 (05:23):
I know, and then we're trying to raise a dollar
and then people walk away, they say, ah, it's too spency,
you know, and we have to survive.
Speaker 2 (05:31):
Right, Yeah, you can't give the food away, right.
Speaker 3 (05:34):
Yeah.
Speaker 5 (05:34):
It's been something I've recognized in too. So it's been
really scary for the past. I mean I've only been
here for about two and a half years, and it
seems like straight across the boarder, business has dropped like
twenty percent. Yes, and you know the cost of everything
is going.
Speaker 4 (05:49):
On, it's going up every day. I fell in. It's
it's insane.
Speaker 3 (05:53):
Yeah, it's it's scary.
Speaker 5 (05:56):
Yeah, it's really scary, especially I mean something that you
so close to you, your restaurant, a family owned restaurant.
Speaker 3 (06:04):
Right, yeah, it's it's literally survival every day.
Speaker 4 (06:06):
It is survival every day. And I put twelve hours
a day myself. I'm on the owner. People tells me
you should be just delegating. I say, yeah, I wish.
Speaker 3 (06:16):
I can't afford it.
Speaker 2 (06:20):
With a restaurant, it's harder to it's hard to delegate
and to anybody because you're the one that cares the
most because you have the most skin in the game.
How would you respond.
Speaker 5 (06:34):
To that in the restaurant, I would say nine out
of ten of every chef you speak to when you
ask like, what is your weakest point or what do
you need to improve on, it's always delegation. Oh yeah,
because I mean I'm the same way. It's delegation because
(06:55):
you know, we can we can wash the dishes, we
could saute, we could clean all the door knobs, we
could clean all.
Speaker 3 (07:02):
The windows, but like the.
Speaker 4 (07:03):
Front door, yeah exactly, you know that work and they
can see a door. They don't even click in their head,
Hey the front door. You want me to do it?
Speaker 3 (07:12):
And it's like, yeah exactly.
Speaker 5 (07:13):
And we can though, because then we get burnt out
and it's like that's why we hire people or i
mean even just train people to like do these things,
you know. So yeah, delegation is one of the biggest
obstacles in our profession.
Speaker 4 (07:29):
I would say it is. It's very tough.
Speaker 2 (07:31):
Well, and then following up right because you can't just delegate,
you have to follow up and make sure that it's
getting done correctly. Yes, yeah, and it's either micromanage or undermanaged.
Speaker 4 (07:43):
My youngest man you need to delegate in start micromanagement.
I say, I can't, what do you want me to do?
Then if I front door, who's going to do it?
You know?
Speaker 2 (07:52):
Yeah, we see that with a lot of a lot
of the small business owners. And that's one of the
resources actually that uh Local First has available and coming
in and doing the structured and processes, because it's it's
the processes. It's actually writing out you know what those are,
so that whether you're there or not, somebody can literally
(08:13):
pick it up and and copy and.
Speaker 5 (08:15):
Paste, right, you know, if it's if it was honestly like,
if it was that simple, I think everybody.
Speaker 3 (08:24):
Yeah, and of course you have to train.
Speaker 5 (08:26):
Yeah, but a lot of it is you know, the
best words I've heard it like puts is like tribal knowledge.
It's like things that you know that you pass down
to someone that they passed down to somebody else. Because
I mean, there's just some things that you just can't
write and be like just do this and do that,
(08:46):
and it's not like that black and white.
Speaker 2 (08:49):
Well yeah, yeah, I hear, I hear you there. And
then there's over complicated processes. And I've been like when
when somebody hands me a novel and it's uh, you know,
for a simple task, I don't read it like if
it's if it's a full page and I'm just trying
to do one simple task, I'm like, I'll figure it out,
because it's too much of a task to go in
(09:12):
and decipher every little thing that every little detail that
somebody is trying to write out to us, right, And
that's about and that's just good management, but it's it's
also making sure that it's detailed enough that you're not
going to miss anything either. So you know, there's this
fine balance between it. Absolutely it's it's not it's not
black and white. And I'm not trying to make it
sound like it.
Speaker 3 (09:33):
Oh no, no, no, yeah, I get it. Yeah.
Speaker 2 (09:37):
But you know, if if you know, if you're trying
to get from A to B and you've created CE
and D to get to be you know, that's that's
that's some of the problem. Uh. And I think that
that's one of the things that's a business owner. We
we actually overcomplicate ourselves absolutely. And in fact, I was
(10:03):
I was looking at some of our processes and we're
rewriting some of those because I was like, just send
the email. Yeah, you know and and but you know,
it's it's finding that fine balance and in the restaurant
and when you're creating dishes. And we just have about
two minutes left, but when we're creating dishes. And we'll
(10:23):
follow follow up with this in the next segment, of course,
But is there a way that you're developing those dishes?
You said there's some inspiration, and we'll talk about that
in this next segment. But is there a trial period?
Are you just putting it on the menu?
Speaker 4 (10:39):
Actually, what we did we left the same menu for years.
I took away a few dishes that I saw that
wouldn't sell. Yeah, so you know, we rebrand other dishes
and we basically say with the same menu for maybe
ten years. Now. Yeah, what do you.
Speaker 2 (10:59):
Think about that, chef? I think that's pretty solid.
Speaker 5 (11:02):
Yeah, I mean if it works, Yeah, if you if
you got heavy hitters, like yeah, then you have heavy
hitters right right.
Speaker 4 (11:08):
We know which one they're most selling. So you know,
and I know there are a few three or four
dishes that and that we can I sell it. You know,
people there are more adventures to get it, you know,
like for example, I have uh, the traditional or leaning
and mensaf is a bad wound dish. Only the Arabic
(11:29):
people know. But what it's called mensaff. It's a bad one.
It's the bad one people eat, okay, and I only
you know, have it in the restaurant, so I know
Arabic people will come for that, okay. But you know,
let's say another customers, we always had to explain when
they lay said, do you know what you're gonna eat?
Because you know I cannot waste this right.
Speaker 5 (11:51):
So it's pronounced mensa mens oh, mensa okay, I thought.
Speaker 2 (11:57):
And we're going to talk about that more right after
this break stick a. We're going to talk about dishes
you have to try when you go to visit sab House. 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
(12:19):
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving verra Earl Premium Beef
exceptional Premium Beef flavor. Order online at VE Premiumbeef dot Com. Again,
that's ve premiumbef dot Com.
Speaker 6 (12:37):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(12:57):
make sure every child in our community has 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
Ey Tucson.
Speaker 2 (13:11):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret menu.
Speaker 3 (13:19):
Items from our partner restaurants.
Speaker 2 (13:21):
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 7 (13:35):
Stay Tasty Tucson 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 session, metaphysical readers, and classes for spiritual growth.
Spark Project Collective helps you express your authentic self while
(13:56):
giving back to your community. Rent our event space It's
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (14:09):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, This
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest turf available, No mowing, no watering,
(14:32):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some searches applying customers only is a
big belieff dot Com and tell them you heard about
their business on the Tucson Tasty Show. Welcome to the
Tucson Tasties Show, brought to you by SOKA Southern Arizona
Art and Cultural Alliance dedicated to creating, preserving, and advancing
(14:56):
the yards. And now it's time for more tasty bites
with your our host, Wesley Source. This segment is brought
to you by Vera Old Premium Beef, Portillo's Soccer and
Local First Arizona supporting Arizona's small businesses and food creators.
Welcome back to the Tucson Tasty Show. I'm here with
(15:17):
Reenna Reina and Schiska, Bob House and my co host,
Executive Chef Christian Vidia.
Speaker 3 (15:26):
How you doing. I'm good. That was a good break.
We took a nap, Yeah, yeah, we did.
Speaker 5 (15:31):
Took a nap, chuck some coffee, you know, taught you
how to pronounce some words in Spanish, Wesley.
Speaker 3 (15:37):
But we'll get back to that. We'll get you there.
You're working on it. I'm working on it.
Speaker 2 (15:41):
And I spent a little bit of time down in
Mexico recently and I was completely lost. I knew how
to ask for banos and Sabasis says, uh, that's as
far as I got. Uh, and then it was sorry,
(16:09):
but it was it was a it was a fun
trip and it was great down.
Speaker 4 (16:13):
In uh Rocky Point probably.
Speaker 2 (16:19):
And it's uhnta California. We get to go deep sea fishing.
I caught fourteen fish, which is that I never caught
my life. Yeah, there were the rock fish there. I
mean there were uh maybe six to six to eight inches.
You know, they weren't huge, and I've got pictures to
(16:41):
prove it, but uh.
Speaker 3 (16:43):
Six to eight inches, whoa bud.
Speaker 2 (16:49):
You know, I've gotten used to my wife's measurements, so
you know, but you know, you got we had We
had a lot of fun. There was a lot of
good food the ship and yeah, check it out so nice.
Speaker 4 (17:03):
Yeah those are good to cook, yes, yeah, but.
Speaker 2 (17:10):
You can check out those pictures on the Tasty Show
dot com. That's also where you can sign up for
our membership program, and that's with the restaurants that we
partner with the top restaurants in Tucson. You go in,
you have a secret menu item that you unlock with
your secret password, and you earn twenty five dollars gift cards.
Speaker 3 (17:31):
That's right.
Speaker 2 (17:32):
You earn free food by eating food. Wow, amazing, right now,
I'll take free stuff. So before the break, we were
talking about Mensa's mens mens sof I need to see
the Uh there's.
Speaker 3 (17:50):
An ft the air.
Speaker 2 (17:53):
That's off all right? Yeah, and you call it the
Bedouin dish.
Speaker 4 (17:59):
Usually people in the in the desert, that's what they eat.
It's a dried dry milk from camel.
Speaker 2 (18:06):
Dried milk from camel.
Speaker 4 (18:08):
Yeah, camel, yeah, dr camel milk. Yeah.
Speaker 2 (18:10):
So what they dour?
Speaker 4 (18:12):
Yeah, there is our. So what they do they they
have like a piece of stones, you know. So, and
then I used to put my grandma, I mean I
used to call it grandma, but my exam, I mean
mother in law will bring it from Yrd and will
bring like a piece of stone. So we used to
live it like for three days and then software around
(18:34):
with a lot of haguarre. But now they sell the liquid.
So I used the liquid from the Arabic stores to
do it. But basically it's a camel milk and it
has a little bit of tangy flavor and you know,
it goes work with the lamb lamb or chicken. They're
My favorite.
Speaker 3 (18:53):
Goes together like lamb and came milk. It's like peanut
butter and jelly.
Speaker 2 (19:00):
I've actually had this dish at your restaurant.
Speaker 4 (19:03):
I have, Oh you did?
Speaker 3 (19:05):
I looked it up.
Speaker 2 (19:06):
I actually googled it while we were talking and the
first first pictures.
Speaker 4 (19:11):
Find some time, Yeah, find it on top and then
oh it's delicia. You can get it with raw onions?
So how I eat it with?
Speaker 2 (19:18):
So?
Speaker 5 (19:19):
How is it? Is it difficult? Because I so I've
been on this kind of the last couple of weeks
where you know, British people will open like a Mexican
restaurant in England, but they can't get certain ingredients like
apparently lines are very difficult to find in England.
Speaker 3 (19:38):
So how difficult? Yeah? Yeah, because I mean most.
Speaker 2 (19:42):
Of our not an island are weird, hard to find.
Speaker 5 (19:44):
Crazy right, yeah, But I mean how difficult is it
to find all these like certain ingredients here.
Speaker 4 (19:53):
I usually you know, get it from Barbylon Market, Okay, yeah,
since I used to get it before. Cara Karaban is everything.
Caravan has been four years in business, yes, So when
we moved to TuS two years ago, that was the
only market that exists in Tucson, So we'll go make
a deal with Halifa Halifa as owner, very nice all made. Yeah,
(20:17):
so we used to make a deal. So he will
order it from California. You find everything in California, so
he will bring us a lot of products, spices, a
bit of bread and.
Speaker 2 (20:27):
Just to clarify, you know, Babylon Market is on Speedway
in Albannon, right correct.
Speaker 4 (20:32):
So now you know it's closer. Yeah, closer for me.
So you know, I go there and I do the
same thing. They called and head, hey you had this?
You had that? No, I ordered it and the chip
is coming Thursay. So that's how I get my stuff.
Speaker 2 (20:45):
Yeah, that's awesome. And I think we have to hook
you up with one of our new friends over at there,
the supply restaurant.
Speaker 4 (20:56):
Uh.
Speaker 3 (20:57):
Hunters.
Speaker 2 (20:58):
Yeah yeah, chefs warehouse hunter, because I think he would
probably he might be able to get some of that
stuff more regularly for you.
Speaker 5 (21:06):
Maybe maybe, Yeah, Because I mean one of my favorite
markets was.
Speaker 3 (21:12):
Up and ten p.
Speaker 2 (21:12):
It's a Mediterranean market and they just had the most.
Speaker 3 (21:18):
It is.
Speaker 4 (21:20):
I used to go to Hajibaba. I know that owners, yeah.
Speaker 3 (21:24):
Iraq, Yeah, that's yeah.
Speaker 4 (21:27):
That's what I used to go once a month pull
forty cases of peter bread stuck in my freezing. And
then when they opened more Arabic store, they started bringing
more stuff. But now I get from Greco. There is
everything on every Friday.
Speaker 5 (21:44):
Yeah, I know greg also, but I mean there's just
certain products that you just cannot find unless it's special order.
Speaker 4 (21:52):
Yeah. I used to fox it up, you know, like
two days ahead. They have everything roy all the spices
for us and we just go once. Yeah. Now we
did the business from the beginning.
Speaker 3 (22:03):
Yeah. They actually do have the best art.
Speaker 4 (22:06):
Oh yeah, I get it from there.
Speaker 3 (22:07):
Yes, yeah, I do.
Speaker 2 (22:09):
Everybody's getting everybody's free plugs. Today we're talking about house.
Speaker 3 (22:14):
Yeah, you know I do.
Speaker 4 (22:16):
I do the satur pisa and I sprint corfeta cheese
on tap. Yeah, you might sit on the pictures. So
people they always say, oh, it's not what we thought about.
I said, well, you had to acquire the flavor.
Speaker 2 (22:29):
Yeah yeah yeah man soft Yeah all right, and uh
what would be I think we're well, let's talk about
another lamb dish, which.
Speaker 3 (22:40):
The KapS Yeah.
Speaker 4 (22:41):
Okay, so Kapsa is original from Saudi Arabia. My ex
husband when we used to live in Lombish, California. He
used to be a bodyguard for the Prince of Saudi Arabia,
all right, So yeah, he got hooked up and have
friends in Lombi, so they will hire him every summer.
They will count the families and they have a house
(23:04):
in Barbel Hill. So he will go and work for
a month and month and a half for then as
a bodyguard. And he always liked to be in the kitchen,
so he learned from the you know, from the cooks
how they were cooking the capsa. So we put in
our many and it's one of the most selling.
Speaker 2 (23:21):
So yes, and it's very good. So how do you
I mean, is there an approach that you take to
balancing the bold spices with the tenderness.
Speaker 4 (23:32):
The lune shinks we cook it for three hours. So
I do a budge twice a week, okay, and you
know I just have it, you know, ready, So then
I do my sofrito with the garlic, and then I
mix it with the tomato sauce. I use the best
seven eleven tomato sauce. You can beat the tomatoes. Oh okay, yeah, yeah,
(23:55):
it's seven eleven tomatoes. So I make it with the
rice oh my gosh, it's my my favorite.
Speaker 5 (24:02):
Yeah, and I love that you incorporated Sofrito, which is Spanish.
Speaker 3 (24:07):
Yeah, but you.
Speaker 4 (24:08):
Will be surprised how they do it.
Speaker 5 (24:11):
Yeah, exactly, And that's that's kind of what we're talking
about because of the you know, Spanish inquisition and the
Arabic background and everything.
Speaker 3 (24:18):
So making me hungry. You know, I'm the one sitting
next to the food man.
Speaker 2 (24:26):
I have to bring Yahya over to the restaurant.
Speaker 4 (24:28):
I think, and uh, we will be an honor.
Speaker 2 (24:32):
And see what Yahya thinks because she's from Greece.
Speaker 4 (24:37):
So yeah, yeah, list nothing from everything homemade.
Speaker 2 (24:44):
Homemade, yes, good, and she's she's she's yeah, yeah, I
don't know what.
Speaker 4 (24:51):
Else to say. Yeah, grandma, grandma. Yeah.
Speaker 2 (24:55):
Yeah, so we have we have about a minute and
a half left, but let's talk hummus. You said everything's
made fresh.
Speaker 4 (25:03):
And I think I do twice awake up big budge
of hommas. So I do a budge every other day.
I don't like to keep it for long. Only well,
Saturn Sunday my day also on Friday. I live then
enough to cover the Sunday. So on Monday, when I
go back to work, I start a fresh again.
Speaker 3 (25:22):
Are you the one that makes as.
Speaker 4 (25:24):
I am the one?
Speaker 3 (25:25):
Yeah, nobody knows the secret.
Speaker 4 (25:28):
Well you know, I don't like, you know, to mess around. Yeah,
because my singing. Sure if I do homo with beef
with lamb, you know, homo with chicken. Everybody know, even
my grandkids still home with chicken.
Speaker 3 (25:42):
Oh my god, am some chicken forma is my together?
Speaker 4 (25:46):
I do? I do that chicken like a very fine
with the onions and the same you know we with
the beef with silon or with the lamb and.
Speaker 5 (25:58):
War.
Speaker 2 (26:00):
Now that's chickpeas and tahen right, I used chickpeas.
Speaker 4 (26:06):
I mean, of course it's chippea is a garban subin.
So I suck it over nine. So the next day
I cook it in a big watch and then I
do it wistahini and lemon garlic. Some people put olive o,
but I don't do.
Speaker 3 (26:20):
Yeah. That's basically it.
Speaker 2 (26:21):
Yeah, and hey, we'll be right back after the short break.
If you want to unlock secret menu items in place
in places like Shishkobov House, score free restaurant gift cards,
head to the Tasty Show dot com and hello, this
(26:42):
is Wesley's source with the Twucson Tasty Show. With every
tasty bite from Beepremiumbeef dot Com, you get premium beef
flavor from the amazing ground beef to the melt in
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving verra or Ol Premium
Beef ex optional premium beef flavor. Order online at ve
(27:03):
Premiumbeef dot Com. Again, that's ve premiumbef dot Com.
Speaker 6 (27:10):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food.
Speaker 3 (27:18):
On the table.
Speaker 6 (27:19):
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
(27:39):
donation today. Together, we're not just helping families, We're building
a stronger Tuson.
Speaker 2 (27:43):
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 Tastyshow
(28:06):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (28:10):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
a Tucson for 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
(28:33):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (28:42):
How would you like the perfect lush green yard that
your entire neighborhood will env 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 urf experience. This
woman owned company is chaining the game with effortless glow
by Carla. The cleanest, coolest turf available, No mowing, no wantering,
(29:06):
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 the flag and customers
only is a big belieff dot com and tell me you
heard about their business on the Tucson Tasty Show. Welcome
(29:26):
back to the Tucson Tasty Show. I'm your host, Wesley
Source in this segment is supported by Tucson Family Food
Project via Earl Premium Beef and SOAKA celebrating the arts
and flavors of Southern Arizona. We're here in studio with
one of the owner of shish Kabab House. I'm Reina
(29:46):
and Christian Padilla, my co host and the executive chef
of The Tucson Tasty Show. And he's out there chefing
every day. So that was a late night for.
Speaker 3 (29:57):
You last night. Huh, Yeah, it's the late clothes. It
was just another night life.
Speaker 2 (30:05):
And uh, you know, I can't wait to do some
of more of those segments and talk about how you know,
it's like the restaurant shuts down at nine, but you're
not gone until midnight.
Speaker 5 (30:13):
Yeah, that's a that's a giant misconception. And it seems
like you know, anybody that I've ever you know, dated
that it's never worked in the hospitality industry. They're like,
what's time are you off work? Like I was done
an hour ago, but you know I'm still years.
Speaker 2 (30:30):
So I'll let you know, you know, and you know,
it's scrubbing down the kitchen, it's making sure that everything's
prepped for the morning. Uh, and then everything's ready to go.
Dishes have to be done. It's there's nothing that can
be pushed off till the morning. Yeah, for for health
code reasons and everything else in between. You I mean,
we got to keep health to sound healthy.
Speaker 3 (30:50):
Right, Oh, you got to keep the am crew happy.
Speaker 2 (30:54):
Sure.
Speaker 3 (30:56):
It's the oldest. Yeah, I mean, you know, working in
the restaurant industry, it's just like they a little they
didn't do this, m PM didn't do this. It's like,
oh my god, every restaurant yeah, yeah, fair enough.
Speaker 2 (31:14):
But and and that's you know, that's something that you know,
I see on h on t TikTok Instagram a lot,
and you see you're scrolling through and you see the
little clip of you know, the the PM shift is,
you know, literally scrubbing down everything. Uh and all this
extra work that goes into shut shutting down for the
night and then the AM crew comes in with their
coffee from Starbucks and relax.
Speaker 5 (31:40):
Yeah, there's like a plate in the sink and they're
like that place exactly.
Speaker 2 (31:47):
But you know, speaking of that, you know, your restaurant
isn't just a place to eat, you know, it's an experience.
What does hospitality mean to you and your family?
Speaker 4 (31:57):
Well, we when we opened the business, we want to
introduce you know, the Middle Eastern now could sing to Tucson.
It was only one little restaurant. Yes, I don't know
if you remember Tours Cafe and Simba Simba by University.
Speaker 3 (32:13):
Yes, I remember that one.
Speaker 4 (32:15):
So it was Simba by University and then a little
to cafe. It was our good friend he moved back
to to Aliviya and so we wanted to be a
different experience with belly dancing. So we were the first one,
you know, open and belly dancing, and that time here
(32:35):
in Tucson, really yeah, bellly dancing, bell and we still
keep it every two weeks. I still keep the belly dancing.
Speaker 2 (32:44):
Uh.
Speaker 4 (32:44):
You know, they come in and you know, some people enjoys,
some other people they don't like. All music there for
fifteen minutes. So you know, it's hard to tell.
Speaker 3 (32:54):
You know, I don't know if you know this, but
West is a very good bellot dancer.
Speaker 2 (32:59):
No, yeah, I do the truffle. Yeah, but do you
have do you have a question?
Speaker 5 (33:10):
Uh? Yeah, So we kind of touched on this earlier.
You know, I don't know if that was before the show.
I don't know what time is it. Anyway, how there's difference.
You know, you're part of different cultures. You're part Spanish
of Latin background, your husband is Arabic Arabic, So do
(33:31):
you find an association and connection with the cultures in
the food?
Speaker 4 (33:37):
Very similar? Very similar if relating to cooking, we all
go back to this almost the same, the same root.
Speaker 3 (33:48):
What what would you say? Are very similar things?
Speaker 4 (33:51):
The spices, Yes, they used sala cuman and I remember
my mother, you know, back in Salvador, we used to
use a cum and coriander coriander, and they're very coriander.
The only thing that I learned with them is that
they use cardamom. Cardamom in their in their spices. So
(34:14):
that's one thing that we never, you know, integrate Latin cooking.
Even though carma comes from Guatemala all over to the
Middle East. Is cheap from Guatemala, middles Oh yeah.
Speaker 5 (34:27):
It's a big Cardan is actually a very very dangerous
ingredient because a little.
Speaker 4 (34:34):
Too much, too much can be too bitter.
Speaker 5 (34:37):
Yeah, and then just like it's the right amount and
it only goes like certain places. So it's a very like, yeah,
it's you have to know how to use carmel.
Speaker 2 (34:47):
We may curry and uh yeah, I know every once
in a while, Yeah, I do.
Speaker 4 (34:53):
That turkey, I put the little bit cardamom. You have
no idea. Some people they say, oh, that's a bag,
it's spices.
Speaker 3 (35:07):
It's very aromatic.
Speaker 2 (35:08):
It's an aromatic spice and it opens up it's a
very floral, right, So, and that's so you don't need
very much because because of that.
Speaker 3 (35:18):
Yeah, I feel like card mom is very like winter
spice to.
Speaker 4 (35:22):
Winter spice, and you will be surprised how the Arabic
culture they use it in the tea and the ice,
the hot tea, yeah, hot make and garden. It's a
little bit strong that I mean, it's very strong, but
it's so I had to have my Arabic morning afternoon.
Speaker 2 (35:46):
Do you drink tea with your cat? I'm gonna leave
that alone.
Speaker 4 (35:52):
English.
Speaker 2 (35:55):
So, Tucson is a Unesco city of gastronomy and the
restaurant in restaurants like yours are a huge part of
of that. What it's been like watching the food scene
evolve here in Tucson, Oh my.
Speaker 4 (36:10):
God, it's it's growing, it's growing. It's scary because you know,
a lot of these influencers, they tend to go more
to the new, to the new restaurants, and they forget us,
you know, the people that we you know, we've been
there for a long time. Yes, and you know it's
I think that's not cool. You know, they should remember
(36:33):
they were these people ahead of the other new, you know,
new restaurants. But it's a lot of competition. I feel like,
I mean, from three years too now, I felt that,
you know, the restaurant sells, it dropped a lot too
(36:55):
much competition and you know, everybody wants to compete in
the Luli's new version of this and you.
Speaker 3 (37:03):
Know, yeah, but I mean your flavor, which.
Speaker 4 (37:06):
Is good, it's good, you know, but you know, at
the same time, you know, the one we're being established
for a long time. We feel like you know what's
going on, you.
Speaker 5 (37:16):
Know, yeah, and most I mean what I respect about
what I respect about like your restaurant and your approach
is that you have the consistency throughout the years and
stuff like that. Like me as a chef, I don't
really go to new restaurants, like I'll go try it
and stuff like that. But places that I go eat
(37:37):
at would be like Shorma house because it's always consistent.
It always has like it has that dish, you know,
and with a lot of restaurants like that. Actually, those
are the restaurants that I enjoy because I mean, we
work in fine dining.
Speaker 4 (37:51):
We don't want to you know, It's true.
Speaker 2 (37:56):
No, that's very, very very true. Now one of the
things that I enjoy about your restaurant, and h you know,
I think we're probably gonna go into the next segment
with you as well, but just having a great conversation, right,
but Uh. One of the things I enjoy about your
restaurant is, you know, it was my grandfather's favorite restaurant.
Speaker 4 (38:17):
Oh that's how beautiful to hear that. That's give me
a lot of joy to know that there is people
who've been carry you know, that tradition for a long time.
Speaker 2 (38:28):
And then my wife used to go there. Well she
was working the best buy to get lunch across the
parking lot and order food and then and that's where
you know, she went every day for lunch.
Speaker 3 (38:40):
So you know, it's it's.
Speaker 2 (38:42):
That kind of you know, community, and and I think
you just have you obviously have a great following.
Speaker 4 (38:50):
H think I have a lot of regular people move
from Tucsa and when they come for vacation, like on
winter to visit, you know, Thanksgiving, and they come and
they get so happy, say, oh my god, you still
look the same. You know. I try to keep it,
as say my son always said me, No, you need
to agree, Usa, No, I want to keep your original
(39:11):
how we started it, so people remember when they come back,
if it's.
Speaker 3 (39:15):
Not broken, don't fix it exactly?
Speaker 4 (39:18):
Why change right exactly?
Speaker 2 (39:20):
Well, Well, I can't wait to collaborate with you in
or one of our new locations that we're working on.
But you know, one of the greatest things about Tucson
is the loyalty that we have to our small businesses
and the support that we give to our small.
Speaker 4 (39:38):
Businesses as that means a lot for us as a
you know, business owner, and.
Speaker 2 (39:43):
We you know, we're yeah, all right, what would you
tell us? What would you tell them before? So for
anybody that's looking to get into a restaurant, what would
you tell them before they stepped into the restaurant for
the first time?
Speaker 4 (40:04):
Well, you know, to do the research to see, you know,
like how many restaurants from that, you know, if they
want to open in Mexican pull how many Mexicans for
restaurants are in Tucsa? Right, how many middle is in Tucsa?
You know, so how French show you know, whatever you
on album, But do your research first, you know, because
(40:25):
right now it's a lot of competition up there.
Speaker 2 (40:27):
Right and there's a very big misconception that if you
build it, they will come.
Speaker 4 (40:31):
Because exact claim.
Speaker 2 (40:33):
That's not it's it's not the case, you know anymore.
Speaker 4 (40:36):
It's not like before we had the idea and we
were so excited with the idea but there's a lot
of bumps on the road.
Speaker 3 (40:45):
Well, we're going to be on.
Speaker 2 (40:47):
We're going to go into another break here, but before
we go into the break, we're going to uh stay tasty.
Speaker 1 (40:57):
Hello.
Speaker 2 (40:57):
This is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vepremiumbeef dot Com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera or ol Premium Beef
exceptional premium beef flavor. Order online at Vepremiumbeef dot Com. Again,
(41:20):
that's ve premiumbef dot Com.
Speaker 3 (41:25):
Hi.
Speaker 6 (41:26):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(41:49):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (42:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(42:22):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 7 (42:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(42:48):
for your next gathering or even workshop visits. Sparkproject collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (42:57):
How would you like the perfect love green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. 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,
(43:21):
just beautiful green yard that's safe for your family and pets.
Speaker 3 (43:25):
Right now.
Speaker 2 (43:25):
Get twenty five percent off, but act fast ends April thirtieth.
Speaker 3 (43:28):
Some starch is applying customers only.
Speaker 2 (43:29):
Is a big beliefof dot com And tell me you
heard about their business on the Tucson Tasty Show. Welcome
back to the Tucson Tasty Show, your weekly bite of people,
places and plates that shape Tucson's food scene. I'm your host,
(43:51):
Wesley Source here with executive chef Christian Padilla.
Speaker 3 (43:55):
Yes, I was mid thought and I'm like, oh yeah, hi, Hi,
how are you? Welcome to the show and what a
flavorful show.
Speaker 2 (44:06):
A huge thank you to Uhrina Rena and uh the
owner of Shiskbab House for giving us such a just
just delicious look inside your story, your family and the
dishes that keep Tucson coming back. We talk about a
(44:28):
lot of our community a lot here, and that's exactly
what what you've brought to Tucson. Uh and and your
team serves up every day alongside UH every skewer, scoop
of phummus and every piece of homemade bole.
Speaker 4 (44:47):
That's the only thing I buy. But the rest I
do it.
Speaker 3 (44:51):
You don't, No, I don't know.
Speaker 4 (44:54):
It was too much.
Speaker 5 (44:55):
I literally just explained to someone how to make U yeah, yesterday,
and I'm like, you don't want to do.
Speaker 3 (45:03):
You have to buy the dough and then you spend
the time.
Speaker 4 (45:06):
Yeah, you had to grant that you know this, that's
the name, but you had to be the body. You
had to be right there next to that Philo Rise
South and there it go.
Speaker 3 (45:21):
Yeah.
Speaker 2 (45:23):
Yeah, No, Bacva is definitely something that is fun to
make U And like I said, yeah, yeah, she.
Speaker 3 (45:30):
Definitely is critiqued UH before.
Speaker 2 (45:34):
But we also roasted a whole lamb in the backyard
for Greek Easter one year.
Speaker 4 (45:40):
That's beautiful.
Speaker 2 (45:41):
Yeah, she she said, that it was raw.
Speaker 4 (45:45):
She used to.
Speaker 2 (45:46):
Yeah, but yeah, we love her, uh and she knows
what she's talking about, so we'll leave it there. Yeah.
If you want to unlock secret menu items at places
like Kabab House to the Tastyshow dot com, join the
Taste the Tucson Tasty Show membership program for just ten
dollars a month.
Speaker 3 (46:06):
What that gives you is.
Speaker 2 (46:07):
Access to secret dishes, exclusive giveaways, early invites to chef
events like the Arizona Wine Collective Dinner that's happening tomorrow,
and every surprise, even surprise gift cards from our partners,
which are the restaurants in Tucson. And also check out
(46:30):
viral premium Beef Tasty Show Box. That's right, you can
get a subscription box for just ninety nine dollars delivered
to your front door. You get five pounds of ground
beef to surprise steaks, surprise cuts or some select cuts,
and then you also get a beef snack on top
(46:51):
of that and then delivered to deliver to your front
door to your house.
Speaker 3 (46:55):
Yeah.
Speaker 2 (46:56):
Well, even the ground beef is twenty one day dry age,
so you get that amazing umami flavor you're missing from
all of your other grocery store beef you can't beat.
You can't beat their beef. And it's grown right here
in Sonoida.
Speaker 3 (47:09):
Beat your beef.
Speaker 2 (47:12):
Prices, prices, yes on beef, keep it innocent here g
rated show man.
Speaker 3 (47:22):
I'm just repeating it.
Speaker 2 (47:25):
And uh and yeah, so check them out ve Premiumbeef
dot com. A big shout out to all of our
sponsors who make this this show possible via Oral Premium Beef,
Pertillo's hot Dog SOCCA, Tucson Family Food Project, and of
course Local First. Thank you for supporting local flavor and storytelling.
Speaker 3 (47:43):
Uh.
Speaker 2 (47:43):
And speaking of flavor, next week we're going to be
joined by one of the biggest names in hot dog
hot dogs. This is Ray from Portillo's hot Dogs, so
definitely check that out. But the flavors I want to
talk about now is what you brought in for us
today today.
Speaker 4 (47:59):
What I brought this such a warmer wraps, so it's
one of the signatures too, so you can try it.
It's beautiful. Dishes smell have a strongest smell, you know,
really really appealing. So I will say they're like burritos.
Speaker 2 (48:21):
Okay, euros are unique. It's a blend of lamb and
b if you am, and then the flavors.
Speaker 3 (48:32):
But you brought in chicken chicken.
Speaker 4 (48:34):
This is chicken chawarma. This is more Arabic. Yeah.
Speaker 2 (48:37):
Oh you see, when I was deployed, we used to
have this little shop that was just on the other
side of the base from US, and every week when
they've made the sharma, you could smell.
Speaker 3 (48:48):
Across the entire area.
Speaker 2 (48:50):
There is a blanket of this flavor smoke.
Speaker 4 (48:53):
Yeah, we used the seven spices. It's a combination of
spicy that you know, the Merdle Lister people or you know, yeah,
mix it all together and with the onions, suma canions,
with the parsley. Yeah, they had to go with the
summat canion. Then you fill the flavor when you have
(49:14):
a bite.
Speaker 3 (49:18):
This is just so good.
Speaker 4 (49:19):
What do you think?
Speaker 3 (49:20):
I think it's great? Yeah.
Speaker 5 (49:21):
I whenever I go to, you know, get Mediterranean food
and something like that, I always got chicken shorma well
or lamb.
Speaker 3 (49:33):
Yeah, I always got the storm. I fell in love
with it. Eat oh yeah, so that's where I started.
Speaker 2 (49:47):
So on the sauce, what kind of sauce is that?
Speaker 4 (49:52):
And then I do my own homemade garley sauce too.
Some people they you know, they asked for Garley sauce.
But but you know the original way with the heini,
that's how you had to prepare. Yeah, what is tahini
is made from sesamis. It's the one we used to
to do the homos. Yeah, sesami is.
Speaker 5 (50:15):
Uh.
Speaker 4 (50:16):
They did there a lot of research in Israel that
is really good for mental I mean, like you retain
your memory absolutely day.
Speaker 2 (50:27):
Then yeah, what'd you say he is good for your
mental capacity?
Speaker 4 (50:37):
Interesting?
Speaker 2 (50:38):
I think it's something about the but the gut bio, yeah, exactly,
And how how they've started research and and figure out
that your your gut health is actually connected to your
intelligence and your mood and your disposition everything.
Speaker 4 (50:55):
So that's what I used to enforce my kids every morning.
It's a little bit hamas or oil tarnon.
Speaker 5 (51:04):
Actually I do enjoy you know, like tablespoons of oil oil.
Speaker 4 (51:09):
Oh I do with a lemon Oh yeah.
Speaker 3 (51:12):
Oh yes, I do enjoy eating olive oil.
Speaker 5 (51:15):
And sometimes I have used it on my skin before.
Speaker 4 (51:18):
Yeah. Well, you know it's good for having like.
Speaker 2 (51:23):
You know what, you put a little on a cotton
ball and sticken in your ears if you.
Speaker 3 (51:26):
Have a your ache.
Speaker 4 (51:28):
Yeah, olive oil for everything.
Speaker 3 (51:31):
It's kind of like wind decks, but.
Speaker 4 (51:35):
Like the Greeks use wind.
Speaker 2 (51:39):
But no, absolutely delicious.
Speaker 3 (51:41):
Uh.
Speaker 2 (51:41):
The flavors are are really good, and you know it's
it's all about the slow cooking right exactly, and not
you know, not trying to rush rush flavors. You know,
a lot of chicken lately has been very I don't
(52:01):
know how to It's like we had to go and
find some good chicken because we used to get chicken from.
Speaker 4 (52:08):
The chicken hala. You can get a chicken hala less
hormones and that is not heavy on you.
Speaker 2 (52:15):
Yeah, but they injected with saltwater. They're injecting a lot
of the stuff and they actually say it on the package,
you know, eighteen percent water. Yeah, and that's what makes
it tough. You know, you start cooking and it boils
off all that water and then it's tough.
Speaker 3 (52:35):
You know.
Speaker 5 (52:35):
Working in the industry for so long, I have actually
seen the evolution or de evolution of you know, some
chicken products that have been coming in. And there was
a point where I was finding some chicken that has
like these weird cartilage people.
Speaker 4 (52:53):
Oh yeah, yeah, yeah, you know what I'm.
Speaker 5 (52:54):
Saying, yeah, and it's just like I have never seen
that before. Yeah, that is like very unique. And then
you know water retention and that sort of stuff. So yeah,
quality of product goes such a long way, you know,
which is one of the reasons that we partner with
Earl because they're conscious about this as well, you know.
Speaker 2 (53:13):
Hormones, nomon you know, they they do the bare minimum
as far as all of that, but they actually provide
the cattle with their the vitamins. They call it glasses,
but it has all the vitamins they need. Typically the
ranchers only give it to them during the winter time
because you know.
Speaker 3 (53:30):
Food is a little bit more scared.
Speaker 2 (53:34):
Exactly, and but they provide it for them all year
round with Bear or Earl, and they found not only
were the cows healthier, they weren't having to do as
many interventions, and their miscarriage rates were when when down
to almost zero, so they didn't have they stopped having
any problems year round. So they just give them again,
(53:57):
you know, gave them good vitamins and the.
Speaker 3 (53:59):
Beef so tasty. It is very tasty.
Speaker 2 (54:04):
But we haven't been about a minute left. We have
one more question for you. The question is what is
one thing that every everybody needs.
Speaker 3 (54:14):
In their kitchen?
Speaker 4 (54:15):
Oh my god, does the spices. If you have a spicer,
you can create anything, and even you can do a
fry onion. But if you have the ry spices, like say,
you can create a gray meal.
Speaker 2 (54:32):
Spices, So not just one spice, but all the spices.
Speaker 4 (54:37):
Started with thyme. I love THI to put in my
my soup and my Baileys, you know, chicken soup. The
bay leaves had to be there in the Oregon, of course.
Speaker 2 (54:50):
Yes and awesome. Well, thank you so much for joining
us today on the Tucson Tasty Show. Thank you for
saying a little bit later so that we could try
the food food.
Speaker 3 (55:01):
Do you have any last word? Nope?
Speaker 2 (55:04):
Okay, thank you chef. We'll catch you next week with
Britillo's Day Tasty two. Hello, this is Wesley's source with
the Tucson Tasty Show. With every Tasty bite from Vepremiumbeef
dot Com, you get premium beef flavor from the amazing
ground beef to the melt in your mouth Ribi steaks.
(55:26):
Every ounce is exceptionally aged for more than twenty one days,
giving vera earl Premium Beef Exceptional Premium Beef Flavor order
online at Vepremiumbeef dot com. Again, that's ve Premiumbeef dot com.
Speaker 6 (55:42):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's new tree and a child's educational outcome. Together, we
can make sure every child in our community has access
(56:05):
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 (56:16):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(56:39):
and discover what you've been missing.
Speaker 3 (56:41):
Stay tasty.
Speaker 7 (56:42):
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 session, metaphysical readers and classes for spiritual growth. Spark
Project Collector. It helps you express your authentic self while
(57:02):
giving back to your community. Rent our event space. It's
perfect for your next gathering or your workshop. Visitspark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (57:14):
How would you like the perfect, lush greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work. 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 the effortless flow
by Carla. The cleanest, coolest turf available, No mowing, no watering,
(57:38):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some searches applying the customers only is
a big fullyferf dot com and tell them you heard
about their business on the Tucson Tasty Show
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul 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 forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.
Speaker 2 (00:37):
This segment is made possible by our friends at vera El, Paramium, Beef,
Pertillo's Hotdogs, Local First Arizona, Tucson Family Food Project, and
of course SOKA, the Southern Arizona Art and Cultural Alliance.
Welcome back to the Tucson Tasty Show. We're here every
week to take you behind the scenes of all the
flavors that shape Tucson. I'm your host, Wesley Source with
(01:01):
my co host, executive Chef Christian Padilla.
Speaker 3 (01:05):
Yes, everybody, today.
Speaker 2 (01:06):
We're diving into one of two Son's most beloved and
flavor or flavorful family owned restaurant. That's right, shish Kebob House.
Joining us today in studio is the incredible.
Speaker 4 (01:20):
Reina Yes.
Speaker 2 (01:23):
Raina thank you and if you're a longtime listener of
the show. Everybody knows I'm terrible with those ours, So
thank you. I'm very gracious of you and the owner
and the heartbeat behind Schiskobob House.
Speaker 3 (01:37):
So welcome to the show.
Speaker 4 (01:39):
Thank you so much for having me.
Speaker 2 (01:42):
Let's start. Let's start at the beginning. How did Chiskobob
House get started and win?
Speaker 4 (01:48):
Oh my god, it's back in nineteen ninety three. We
used to come to Tuson like three times in summer time,
and my husband fell in love with the city. So
we moved from Lombus, California, and we got the idea
to open a little restaurant and we wished to call
it La Cafe. It was a cafe before for six months,
(02:10):
but we didn't see the results, so we changed it
to Chichikeba House.
Speaker 2 (02:15):
And it's it worked or since then.
Speaker 4 (02:19):
We saw then, you know the increasing.
Speaker 2 (02:22):
So Chiabab House has been serving up rich lebonese and
Mediterranean flavors for years. What What were some of the
early dishes that became crowd papers.
Speaker 4 (02:34):
Or mainly you know dish that they're more popular. There
will be the giros. Everybody knows giros, you know they're great. Yeah,
but the same thing they're Turkish. And then so the keboos,
the chic cbows, they're very popular. The Kafta Kebaus' is
all the Middle Easter region.
Speaker 2 (02:54):
They love if you can find it, if you make it. Well,
do you know what Cata is big off of him.
Speaker 4 (03:00):
Yes, yeah, we do that too. So and then we
have some Jordanian dishes that nobody does it. Yeah, they're
more you know, like background from my husband land you
know Jordan.
Speaker 3 (03:14):
Oh he's from Jordan. Yes, okay, that's awesome.
Speaker 5 (03:16):
Yeah, yeah, there's I mean, there's not a wide difference,
but there is.
Speaker 4 (03:23):
Definitely a lot of different We have some signature dish.
Is that only Jordan? And so we have it in
the restaurant.
Speaker 2 (03:30):
Yeah, yeah no, and it's uh in the flavors. You
capture them so well from all the different areas. You what,
you know, your family plays a big role in the restaurant.
Speaker 4 (03:41):
Right, yeah, they did. You know, now everybody graduate from college,
they all moved. My two daughter moved out of two sands.
Only my son trying to follow my footsteps, but he
got burned out. He said I started too little, so
so he did so. Entrepreneur having a food trucks downtown.
(04:02):
But when pandemic hits, you know, he yes, he.
Speaker 3 (04:06):
Has a food truck.
Speaker 4 (04:07):
He used to us, yeah closely, like two years ago.
Speaker 2 (04:11):
Fair, that's that's disappointing. What was the food truck name?
Speaker 4 (04:18):
You know what it was? Downtown? I forgot that name.
Speaker 3 (04:21):
But that's okay.
Speaker 4 (04:23):
He used to have it downtown every weekend.
Speaker 2 (04:25):
So what what's it like running a family own business
in a food town like Tucson.
Speaker 4 (04:31):
Oh my god, it's been a challenge. We've been having
so many receptions that we've been going through. And I
felt like, maybe two receptions we've been surviving.
Speaker 3 (04:45):
You have felt.
Speaker 4 (04:46):
Yeah, yeah, I have felt a christ two thousand and
six thousand away. And then we've survived that. Then I
called a pandemic to yeah.
Speaker 3 (04:55):
Absolutely.
Speaker 4 (04:56):
And then right now we start filling everything double, yes,
everything double since all that you know, the meat products,
even the chicken when your chicken halal, and I'm paying
forty dollars more the case and what I used to pay.
Speaker 2 (05:11):
And you know, that's a that's an important thing that
I think that a lot of restaurants are like, our
food costs have gone up, but nobody's really talking about
how it's gone about how it's got up and the
food costs have doubled.
Speaker 4 (05:23):
I know, and then we're trying to raise a dollar
and then people walk away, they say, ah, it's too spency,
you know, and we have to survive.
Speaker 2 (05:31):
Right, Yeah, you can't give the food away, right.
Speaker 3 (05:34):
Yeah.
Speaker 5 (05:34):
It's been something I've recognized in too. So it's been
really scary for the past. I mean I've only been
here for about two and a half years, and it
seems like straight across the boarder, business has dropped like
twenty percent. Yes, and you know the cost of everything
is going.
Speaker 4 (05:49):
On, it's going up every day. I fell in. It's
it's insane.
Speaker 3 (05:53):
Yeah, it's it's scary.
Speaker 5 (05:56):
Yeah, it's really scary, especially I mean something that you
so close to you, your restaurant, a family owned restaurant.
Speaker 3 (06:04):
Right, yeah, it's it's literally survival every day.
Speaker 4 (06:06):
It is survival every day. And I put twelve hours
a day myself. I'm on the owner. People tells me
you should be just delegating. I say, yeah, I wish.
Speaker 3 (06:16):
I can't afford it.
Speaker 2 (06:20):
With a restaurant, it's harder to it's hard to delegate
and to anybody because you're the one that cares the
most because you have the most skin in the game.
How would you respond.
Speaker 5 (06:34):
To that in the restaurant, I would say nine out
of ten of every chef you speak to when you
ask like, what is your weakest point or what do
you need to improve on, it's always delegation. Oh yeah,
because I mean I'm the same way. It's delegation because
(06:55):
you know, we can we can wash the dishes, we
could saute, we could clean all the door knobs, we
could clean all.
Speaker 3 (07:02):
The windows, but like the.
Speaker 4 (07:03):
Front door, yeah exactly, you know that work and they
can see a door. They don't even click in their head,
Hey the front door. You want me to do it?
Speaker 3 (07:12):
And it's like, yeah exactly.
Speaker 5 (07:13):
And we can though, because then we get burnt out
and it's like that's why we hire people or i
mean even just train people to like do these things,
you know. So yeah, delegation is one of the biggest
obstacles in our profession.
Speaker 4 (07:29):
I would say it is. It's very tough.
Speaker 2 (07:31):
Well, and then following up right because you can't just delegate,
you have to follow up and make sure that it's
getting done correctly. Yes, yeah, and it's either micromanage or undermanaged.
Speaker 4 (07:43):
My youngest man you need to delegate in start micromanagement.
I say, I can't, what do you want me to do?
Then if I front door, who's going to do it?
You know?
Speaker 2 (07:52):
Yeah, we see that with a lot of a lot
of the small business owners. And that's one of the
resources actually that uh Local First has available and coming
in and doing the structured and processes, because it's it's
the processes. It's actually writing out you know what those are,
so that whether you're there or not, somebody can literally
(08:13):
pick it up and and copy and.
Speaker 5 (08:15):
Paste, right, you know, if it's if it was honestly like,
if it was that simple, I think everybody.
Speaker 3 (08:24):
Yeah, and of course you have to train.
Speaker 5 (08:26):
Yeah, but a lot of it is you know, the
best words I've heard it like puts is like tribal knowledge.
It's like things that you know that you pass down
to someone that they passed down to somebody else. Because
I mean, there's just some things that you just can't
write and be like just do this and do that,
(08:46):
and it's not like that black and white.
Speaker 2 (08:49):
Well yeah, yeah, I hear, I hear you there. And
then there's over complicated processes. And I've been like when
when somebody hands me a novel and it's uh, you know,
for a simple task, I don't read it like if
it's if it's a full page and I'm just trying
to do one simple task, I'm like, I'll figure it out,
because it's too much of a task to go in
(09:12):
and decipher every little thing that every little detail that
somebody is trying to write out to us, right, And
that's about and that's just good management, but it's it's
also making sure that it's detailed enough that you're not
going to miss anything either. So you know, there's this
fine balance between it. Absolutely it's it's not it's not
black and white. And I'm not trying to make it
sound like it.
Speaker 3 (09:33):
Oh no, no, no, yeah, I get it. Yeah.
Speaker 2 (09:37):
But you know, if if you know, if you're trying
to get from A to B and you've created CE
and D to get to be you know, that's that's
that's some of the problem. Uh. And I think that
that's one of the things that's a business owner. We
we actually overcomplicate ourselves absolutely. And in fact, I was
(10:03):
I was looking at some of our processes and we're
rewriting some of those because I was like, just send
the email. Yeah, you know and and but you know,
it's it's finding that fine balance and in the restaurant
and when you're creating dishes. And we just have about
two minutes left, but when we're creating dishes. And we'll
(10:23):
follow follow up with this in the next segment, of course,
But is there a way that you're developing those dishes?
You said there's some inspiration, and we'll talk about that
in this next segment. But is there a trial period?
Are you just putting it on the menu?
Speaker 4 (10:39):
Actually, what we did we left the same menu for years.
I took away a few dishes that I saw that
wouldn't sell. Yeah, so you know, we rebrand other dishes
and we basically say with the same menu for maybe
ten years. Now. Yeah, what do you.
Speaker 2 (10:59):
Think about that, chef? I think that's pretty solid.
Speaker 5 (11:02):
Yeah, I mean if it works, Yeah, if you if
you got heavy hitters, like yeah, then you have heavy
hitters right right.
Speaker 4 (11:08):
We know which one they're most selling. So you know,
and I know there are a few three or four
dishes that and that we can I sell it. You know,
people there are more adventures to get it, you know,
like for example, I have uh, the traditional or leaning
and mensaf is a bad wound dish. Only the Arabic
(11:29):
people know. But what it's called mensaff. It's a bad one.
It's the bad one people eat, okay, and I only
you know, have it in the restaurant, so I know
Arabic people will come for that, okay. But you know,
let's say another customers, we always had to explain when
they lay said, do you know what you're gonna eat?
Because you know I cannot waste this right.
Speaker 5 (11:51):
So it's pronounced mensa mens oh, mensa okay, I thought.
Speaker 2 (11:57):
And we're going to talk about that more right after
this break stick a. We're going to talk about dishes
you have to try when you go to visit sab House. 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
(12:19):
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving verra Earl Premium Beef
exceptional Premium Beef flavor. Order online at VE Premiumbeef dot Com. Again,
that's ve premiumbef dot Com.
Speaker 6 (12:37):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(12:57):
make sure every child in our community has 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
Ey Tucson.
Speaker 2 (13:11):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret menu.
Speaker 3 (13:19):
Items from our partner restaurants.
Speaker 2 (13:21):
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 7 (13:35):
Stay Tasty Tucson 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 session, metaphysical readers, and classes for spiritual growth.
Spark Project Collective helps you express your authentic self while
(13:56):
giving back to your community. Rent our event space It's
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (14:09):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, This
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest turf available, No mowing, no watering,
(14:32):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some searches applying customers only is a
big belieff dot Com and tell them you heard about
their business on the Tucson Tasty Show. Welcome to the
Tucson Tasties Show, brought to you by SOKA Southern Arizona
Art and Cultural Alliance dedicated to creating, preserving, and advancing
(14:56):
the yards. And now it's time for more tasty bites
with your our host, Wesley Source. This segment is brought
to you by Vera Old Premium Beef, Portillo's Soccer and
Local First Arizona supporting Arizona's small businesses and food creators.
Welcome back to the Tucson Tasty Show. I'm here with
(15:17):
Reenna Reina and Schiska, Bob House and my co host,
Executive Chef Christian Vidia.
Speaker 3 (15:26):
How you doing. I'm good. That was a good break.
We took a nap, Yeah, yeah, we did.
Speaker 5 (15:31):
Took a nap, chuck some coffee, you know, taught you
how to pronounce some words in Spanish, Wesley.
Speaker 3 (15:37):
But we'll get back to that. We'll get you there.
You're working on it. I'm working on it.
Speaker 2 (15:41):
And I spent a little bit of time down in
Mexico recently and I was completely lost. I knew how
to ask for banos and Sabasis says, uh, that's as
far as I got. Uh, and then it was sorry,
(16:09):
but it was it was a it was a fun
trip and it was great down.
Speaker 4 (16:13):
In uh Rocky Point probably.
Speaker 2 (16:19):
And it's uhnta California. We get to go deep sea fishing.
I caught fourteen fish, which is that I never caught
my life. Yeah, there were the rock fish there. I
mean there were uh maybe six to six to eight inches.
You know, they weren't huge, and I've got pictures to
(16:41):
prove it, but uh.
Speaker 3 (16:43):
Six to eight inches, whoa bud.
Speaker 2 (16:49):
You know, I've gotten used to my wife's measurements, so
you know, but you know, you got we had We
had a lot of fun. There was a lot of
good food the ship and yeah, check it out so nice.
Speaker 4 (17:03):
Yeah those are good to cook, yes, yeah, but.
Speaker 2 (17:10):
You can check out those pictures on the Tasty Show
dot com. That's also where you can sign up for
our membership program, and that's with the restaurants that we
partner with the top restaurants in Tucson. You go in,
you have a secret menu item that you unlock with
your secret password, and you earn twenty five dollars gift cards.
Speaker 3 (17:31):
That's right.
Speaker 2 (17:32):
You earn free food by eating food. Wow, amazing, right now,
I'll take free stuff. So before the break, we were
talking about Mensa's mens mens sof I need to see
the Uh there's.
Speaker 3 (17:50):
An ft the air.
Speaker 2 (17:53):
That's off all right? Yeah, and you call it the
Bedouin dish.
Speaker 4 (17:59):
Usually people in the in the desert, that's what they eat.
It's a dried dry milk from camel.
Speaker 2 (18:06):
Dried milk from camel.
Speaker 4 (18:08):
Yeah, camel, yeah, dr camel milk. Yeah.
Speaker 2 (18:10):
So what they dour?
Speaker 4 (18:12):
Yeah, there is our. So what they do they they
have like a piece of stones, you know. So, and
then I used to put my grandma, I mean I
used to call it grandma, but my exam, I mean
mother in law will bring it from Yrd and will
bring like a piece of stone. So we used to
live it like for three days and then software around
(18:34):
with a lot of haguarre. But now they sell the liquid.
So I used the liquid from the Arabic stores to
do it. But basically it's a camel milk and it
has a little bit of tangy flavor and you know,
it goes work with the lamb lamb or chicken. They're
My favorite.
Speaker 3 (18:53):
Goes together like lamb and came milk. It's like peanut
butter and jelly.
Speaker 2 (19:00):
I've actually had this dish at your restaurant.
Speaker 4 (19:03):
I have, Oh you did?
Speaker 3 (19:05):
I looked it up.
Speaker 2 (19:06):
I actually googled it while we were talking and the
first first pictures.
Speaker 4 (19:11):
Find some time, Yeah, find it on top and then
oh it's delicia. You can get it with raw onions?
So how I eat it with?
Speaker 2 (19:18):
So?
Speaker 5 (19:19):
How is it? Is it difficult? Because I so I've
been on this kind of the last couple of weeks
where you know, British people will open like a Mexican
restaurant in England, but they can't get certain ingredients like
apparently lines are very difficult to find in England.
Speaker 3 (19:38):
So how difficult? Yeah? Yeah, because I mean most.
Speaker 2 (19:42):
Of our not an island are weird, hard to find.
Speaker 5 (19:44):
Crazy right, yeah, But I mean how difficult is it
to find all these like certain ingredients here.
Speaker 4 (19:53):
I usually you know, get it from Barbylon Market, Okay, yeah,
since I used to get it before. Cara Karaban is everything.
Caravan has been four years in business, yes, So when
we moved to TuS two years ago, that was the
only market that exists in Tucson, So we'll go make
a deal with Halifa Halifa as owner, very nice all made. Yeah,
(20:17):
so we used to make a deal. So he will
order it from California. You find everything in California, so
he will bring us a lot of products, spices, a
bit of bread and.
Speaker 2 (20:27):
Just to clarify, you know, Babylon Market is on Speedway
in Albannon, right correct.
Speaker 4 (20:32):
So now you know it's closer. Yeah, closer for me.
So you know, I go there and I do the
same thing. They called and head, hey you had this?
You had that? No, I ordered it and the chip
is coming Thursay. So that's how I get my stuff.
Speaker 2 (20:45):
Yeah, that's awesome. And I think we have to hook
you up with one of our new friends over at there,
the supply restaurant.
Speaker 4 (20:56):
Uh.
Speaker 3 (20:57):
Hunters.
Speaker 2 (20:58):
Yeah yeah, chefs warehouse hunter, because I think he would
probably he might be able to get some of that
stuff more regularly for you.
Speaker 5 (21:06):
Maybe maybe, Yeah, Because I mean one of my favorite
markets was.
Speaker 3 (21:12):
Up and ten p.
Speaker 2 (21:12):
It's a Mediterranean market and they just had the most.
Speaker 3 (21:18):
It is.
Speaker 4 (21:20):
I used to go to Hajibaba. I know that owners, yeah.
Speaker 3 (21:24):
Iraq, Yeah, that's yeah.
Speaker 4 (21:27):
That's what I used to go once a month pull
forty cases of peter bread stuck in my freezing. And
then when they opened more Arabic store, they started bringing
more stuff. But now I get from Greco. There is
everything on every Friday.
Speaker 5 (21:44):
Yeah, I know greg also, but I mean there's just
certain products that you just cannot find unless it's special order.
Speaker 4 (21:52):
Yeah. I used to fox it up, you know, like
two days ahead. They have everything roy all the spices
for us and we just go once. Yeah. Now we
did the business from the beginning.
Speaker 3 (22:03):
Yeah. They actually do have the best art.
Speaker 4 (22:06):
Oh yeah, I get it from there.
Speaker 3 (22:07):
Yes, yeah, I do.
Speaker 2 (22:09):
Everybody's getting everybody's free plugs. Today we're talking about house.
Speaker 3 (22:14):
Yeah, you know I do.
Speaker 4 (22:16):
I do the satur pisa and I sprint corfeta cheese
on tap. Yeah, you might sit on the pictures. So
people they always say, oh, it's not what we thought about.
I said, well, you had to acquire the flavor.
Speaker 2 (22:29):
Yeah yeah yeah man soft Yeah all right, and uh
what would be I think we're well, let's talk about
another lamb dish, which.
Speaker 3 (22:40):
The KapS Yeah.
Speaker 4 (22:41):
Okay, so Kapsa is original from Saudi Arabia. My ex
husband when we used to live in Lombish, California. He
used to be a bodyguard for the Prince of Saudi Arabia,
all right, So yeah, he got hooked up and have
friends in Lombi, so they will hire him every summer.
They will count the families and they have a house
(23:04):
in Barbel Hill. So he will go and work for
a month and month and a half for then as
a bodyguard. And he always liked to be in the kitchen,
so he learned from the you know, from the cooks
how they were cooking the capsa. So we put in
our many and it's one of the most selling.
Speaker 2 (23:21):
So yes, and it's very good. So how do you
I mean, is there an approach that you take to
balancing the bold spices with the tenderness.
Speaker 4 (23:32):
The lune shinks we cook it for three hours. So
I do a budge twice a week, okay, and you
know I just have it, you know, ready, So then
I do my sofrito with the garlic, and then I
mix it with the tomato sauce. I use the best
seven eleven tomato sauce. You can beat the tomatoes. Oh okay, yeah, yeah,
(23:55):
it's seven eleven tomatoes. So I make it with the
rice oh my gosh, it's my my favorite.
Speaker 5 (24:02):
Yeah, and I love that you incorporated Sofrito, which is Spanish.
Speaker 3 (24:07):
Yeah, but you.
Speaker 4 (24:08):
Will be surprised how they do it.
Speaker 5 (24:11):
Yeah, exactly, And that's that's kind of what we're talking
about because of the you know, Spanish inquisition and the
Arabic background and everything.
Speaker 3 (24:18):
So making me hungry. You know, I'm the one sitting
next to the food man.
Speaker 2 (24:26):
I have to bring Yahya over to the restaurant.
Speaker 4 (24:28):
I think, and uh, we will be an honor.
Speaker 2 (24:32):
And see what Yahya thinks because she's from Greece.
Speaker 4 (24:37):
So yeah, yeah, list nothing from everything homemade.
Speaker 2 (24:44):
Homemade, yes, good, and she's she's she's yeah, yeah, I
don't know what.
Speaker 4 (24:51):
Else to say. Yeah, grandma, grandma. Yeah.
Speaker 2 (24:55):
Yeah, so we have we have about a minute and
a half left, but let's talk hummus. You said everything's
made fresh.
Speaker 4 (25:03):
And I think I do twice awake up big budge
of hommas. So I do a budge every other day.
I don't like to keep it for long. Only well,
Saturn Sunday my day also on Friday. I live then
enough to cover the Sunday. So on Monday, when I
go back to work, I start a fresh again.
Speaker 3 (25:22):
Are you the one that makes as.
Speaker 4 (25:24):
I am the one?
Speaker 3 (25:25):
Yeah, nobody knows the secret.
Speaker 4 (25:28):
Well you know, I don't like, you know, to mess around. Yeah,
because my singing. Sure if I do homo with beef
with lamb, you know, homo with chicken. Everybody know, even
my grandkids still home with chicken.
Speaker 3 (25:42):
Oh my god, am some chicken forma is my together?
Speaker 4 (25:46):
I do? I do that chicken like a very fine
with the onions and the same you know we with
the beef with silon or with the lamb and.
Speaker 5 (25:58):
War.
Speaker 2 (26:00):
Now that's chickpeas and tahen right, I used chickpeas.
Speaker 4 (26:06):
I mean, of course it's chippea is a garban subin.
So I suck it over nine. So the next day
I cook it in a big watch and then I
do it wistahini and lemon garlic. Some people put olive o,
but I don't do.
Speaker 3 (26:20):
Yeah. That's basically it.
Speaker 2 (26:21):
Yeah, and hey, we'll be right back after the short break.
If you want to unlock secret menu items in place
in places like Shishkobov House, score free restaurant gift cards,
head to the Tasty Show dot com and hello, this
(26:42):
is Wesley's source with the Twucson Tasty Show. With every
tasty bite from Beepremiumbeef dot Com, you get premium beef
flavor from the amazing ground beef to the melt in
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving verra or Ol Premium
Beef ex optional premium beef flavor. Order online at ve
(27:03):
Premiumbeef dot Com. Again, that's ve premiumbef dot Com.
Speaker 6 (27:10):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food.
Speaker 3 (27:18):
On the table.
Speaker 6 (27:19):
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
(27:39):
donation today. Together, we're not just helping families, We're building
a stronger Tuson.
Speaker 2 (27:43):
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 Tastyshow
(28:06):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (28:10):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
a Tucson for 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
(28:33):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (28:42):
How would you like the perfect lush green yard that
your entire neighborhood will env 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 urf experience. This
woman owned company is chaining the game with effortless glow
by Carla. The cleanest, coolest turf available, No mowing, no wantering,
(29:06):
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 the flag and customers
only is a big belieff dot com and tell me you
heard about their business on the Tucson Tasty Show. Welcome
(29:26):
back to the Tucson Tasty Show. I'm your host, Wesley
Source in this segment is supported by Tucson Family Food
Project via Earl Premium Beef and SOAKA celebrating the arts
and flavors of Southern Arizona. We're here in studio with
one of the owner of shish Kabab House. I'm Reina
(29:46):
and Christian Padilla, my co host and the executive chef
of The Tucson Tasty Show. And he's out there chefing
every day. So that was a late night for.
Speaker 3 (29:57):
You last night. Huh, Yeah, it's the late clothes. It
was just another night life.
Speaker 2 (30:05):
And uh, you know, I can't wait to do some
of more of those segments and talk about how you know,
it's like the restaurant shuts down at nine, but you're
not gone until midnight.
Speaker 5 (30:13):
Yeah, that's a that's a giant misconception. And it seems
like you know, anybody that I've ever you know, dated
that it's never worked in the hospitality industry. They're like,
what's time are you off work? Like I was done
an hour ago, but you know I'm still years.
Speaker 2 (30:30):
So I'll let you know, you know, and you know,
it's scrubbing down the kitchen, it's making sure that everything's
prepped for the morning. Uh, and then everything's ready to go.
Dishes have to be done. It's there's nothing that can
be pushed off till the morning. Yeah, for for health
code reasons and everything else in between. You I mean,
we got to keep health to sound healthy.
Speaker 3 (30:50):
Right, Oh, you got to keep the am crew happy.
Speaker 2 (30:54):
Sure.
Speaker 3 (30:56):
It's the oldest. Yeah, I mean, you know, working in
the restaurant industry, it's just like they a little they
didn't do this, m PM didn't do this. It's like,
oh my god, every restaurant yeah, yeah, fair enough.
Speaker 2 (31:14):
But and and that's you know, that's something that you know,
I see on h on t TikTok Instagram a lot,
and you see you're scrolling through and you see the
little clip of you know, the the PM shift is,
you know, literally scrubbing down everything. Uh and all this
extra work that goes into shut shutting down for the
night and then the AM crew comes in with their
coffee from Starbucks and relax.
Speaker 5 (31:40):
Yeah, there's like a plate in the sink and they're
like that place exactly.
Speaker 2 (31:47):
But you know, speaking of that, you know, your restaurant
isn't just a place to eat, you know, it's an experience.
What does hospitality mean to you and your family?
Speaker 4 (31:57):
Well, we when we opened the business, we want to
introduce you know, the Middle Eastern now could sing to Tucson.
It was only one little restaurant. Yes, I don't know
if you remember Tours Cafe and Simba Simba by University.
Speaker 3 (32:13):
Yes, I remember that one.
Speaker 4 (32:15):
So it was Simba by University and then a little
to cafe. It was our good friend he moved back
to to Aliviya and so we wanted to be a
different experience with belly dancing. So we were the first one,
you know, open and belly dancing, and that time here
(32:35):
in Tucson, really yeah, bellly dancing, bell and we still
keep it every two weeks. I still keep the belly dancing.
Speaker 2 (32:44):
Uh.
Speaker 4 (32:44):
You know, they come in and you know, some people enjoys,
some other people they don't like. All music there for
fifteen minutes. So you know, it's hard to tell.
Speaker 3 (32:54):
You know, I don't know if you know this, but
West is a very good bellot dancer.
Speaker 2 (32:59):
No, yeah, I do the truffle. Yeah, but do you
have do you have a question?
Speaker 5 (33:10):
Uh? Yeah, So we kind of touched on this earlier.
You know, I don't know if that was before the show.
I don't know what time is it. Anyway, how there's difference.
You know, you're part of different cultures. You're part Spanish
of Latin background, your husband is Arabic Arabic, So do
(33:31):
you find an association and connection with the cultures in
the food?
Speaker 4 (33:37):
Very similar? Very similar if relating to cooking, we all
go back to this almost the same, the same root.
Speaker 3 (33:48):
What what would you say? Are very similar things?
Speaker 4 (33:51):
The spices, Yes, they used sala cuman and I remember
my mother, you know, back in Salvador, we used to
use a cum and coriander coriander, and they're very coriander.
The only thing that I learned with them is that
they use cardamom. Cardamom in their in their spices. So
(34:14):
that's one thing that we never, you know, integrate Latin cooking.
Even though carma comes from Guatemala all over to the
Middle East. Is cheap from Guatemala, middles Oh yeah.
Speaker 5 (34:27):
It's a big Cardan is actually a very very dangerous
ingredient because a little.
Speaker 4 (34:34):
Too much, too much can be too bitter.
Speaker 5 (34:37):
Yeah, and then just like it's the right amount and
it only goes like certain places. So it's a very like, yeah,
it's you have to know how to use carmel.
Speaker 2 (34:47):
We may curry and uh yeah, I know every once
in a while, Yeah, I do.
Speaker 4 (34:53):
That turkey, I put the little bit cardamom. You have
no idea. Some people they say, oh, that's a bag,
it's spices.
Speaker 3 (35:07):
It's very aromatic.
Speaker 2 (35:08):
It's an aromatic spice and it opens up it's a
very floral, right, So, and that's so you don't need
very much because because of that.
Speaker 3 (35:18):
Yeah, I feel like card mom is very like winter
spice to.
Speaker 4 (35:22):
Winter spice, and you will be surprised how the Arabic
culture they use it in the tea and the ice,
the hot tea, yeah, hot make and garden. It's a
little bit strong that I mean, it's very strong, but
it's so I had to have my Arabic morning afternoon.
Speaker 2 (35:46):
Do you drink tea with your cat? I'm gonna leave
that alone.
Speaker 4 (35:52):
English.
Speaker 2 (35:55):
So, Tucson is a Unesco city of gastronomy and the
restaurant in restaurants like yours are a huge part of
of that. What it's been like watching the food scene
evolve here in Tucson, Oh my.
Speaker 4 (36:10):
God, it's it's growing, it's growing. It's scary because you know,
a lot of these influencers, they tend to go more
to the new, to the new restaurants, and they forget us,
you know, the people that we you know, we've been
there for a long time. Yes, and you know it's
I think that's not cool. You know, they should remember
(36:33):
they were these people ahead of the other new, you know,
new restaurants. But it's a lot of competition. I feel like,
I mean, from three years too now, I felt that,
you know, the restaurant sells, it dropped a lot too
(36:55):
much competition and you know, everybody wants to compete in
the Luli's new version of this and you.
Speaker 3 (37:03):
Know, yeah, but I mean your flavor, which.
Speaker 4 (37:06):
Is good, it's good, you know, but you know, at
the same time, you know, the one we're being established
for a long time. We feel like you know what's
going on, you.
Speaker 5 (37:16):
Know, yeah, and most I mean what I respect about
what I respect about like your restaurant and your approach
is that you have the consistency throughout the years and
stuff like that. Like me as a chef, I don't
really go to new restaurants, like I'll go try it
and stuff like that. But places that I go eat
(37:37):
at would be like Shorma house because it's always consistent.
It always has like it has that dish, you know,
and with a lot of restaurants like that. Actually, those
are the restaurants that I enjoy because I mean, we
work in fine dining.
Speaker 4 (37:51):
We don't want to you know, It's true.
Speaker 2 (37:56):
No, that's very, very very true. Now one of the
things that I enjoy about your restaurant, and h you know,
I think we're probably gonna go into the next segment
with you as well, but just having a great conversation, right,
but Uh. One of the things I enjoy about your
restaurant is, you know, it was my grandfather's favorite restaurant.
Speaker 4 (38:17):
Oh that's how beautiful to hear that. That's give me
a lot of joy to know that there is people
who've been carry you know, that tradition for a long time.
Speaker 2 (38:28):
And then my wife used to go there. Well she
was working the best buy to get lunch across the
parking lot and order food and then and that's where
you know, she went every day for lunch.
Speaker 3 (38:40):
So you know, it's it's.
Speaker 2 (38:42):
That kind of you know, community, and and I think
you just have you obviously have a great following.
Speaker 4 (38:50):
H think I have a lot of regular people move
from Tucsa and when they come for vacation, like on
winter to visit, you know, Thanksgiving, and they come and
they get so happy, say, oh my god, you still
look the same. You know. I try to keep it,
as say my son always said me, No, you need
to agree, Usa, No, I want to keep your original
(39:11):
how we started it, so people remember when they come back,
if it's.
Speaker 3 (39:15):
Not broken, don't fix it exactly?
Speaker 4 (39:18):
Why change right exactly?
Speaker 2 (39:20):
Well, Well, I can't wait to collaborate with you in
or one of our new locations that we're working on.
But you know, one of the greatest things about Tucson
is the loyalty that we have to our small businesses
and the support that we give to our small.
Speaker 4 (39:38):
Businesses as that means a lot for us as a
you know, business owner, and.
Speaker 2 (39:43):
We you know, we're yeah, all right, what would you
tell us? What would you tell them before? So for
anybody that's looking to get into a restaurant, what would
you tell them before they stepped into the restaurant for
the first time?
Speaker 4 (40:04):
Well, you know, to do the research to see, you know,
like how many restaurants from that, you know, if they
want to open in Mexican pull how many Mexicans for
restaurants are in Tucsa? Right, how many middle is in Tucsa?
You know, so how French show you know, whatever you
on album, But do your research first, you know, because
(40:25):
right now it's a lot of competition up there.
Speaker 2 (40:27):
Right and there's a very big misconception that if you
build it, they will come.
Speaker 4 (40:31):
Because exact claim.
Speaker 2 (40:33):
That's not it's it's not the case, you know anymore.
Speaker 4 (40:36):
It's not like before we had the idea and we
were so excited with the idea but there's a lot
of bumps on the road.
Speaker 3 (40:45):
Well, we're going to be on.
Speaker 2 (40:47):
We're going to go into another break here, but before
we go into the break, we're going to uh stay tasty.
Speaker 1 (40:57):
Hello.
Speaker 2 (40:57):
This is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vepremiumbeef dot Com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera or ol Premium Beef
exceptional premium beef flavor. Order online at Vepremiumbeef dot Com. Again,
(41:20):
that's ve premiumbef dot Com.
Speaker 3 (41:25):
Hi.
Speaker 6 (41:26):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(41:49):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (42:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(42:22):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 7 (42:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(42:48):
for your next gathering or even workshop visits. Sparkproject collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (42:57):
How would you like the perfect love green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. 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,
(43:21):
just beautiful green yard that's safe for your family and pets.
Speaker 3 (43:25):
Right now.
Speaker 2 (43:25):
Get twenty five percent off, but act fast ends April thirtieth.
Speaker 3 (43:28):
Some starch is applying customers only.
Speaker 2 (43:29):
Is a big beliefof dot com And tell me you
heard about their business on the Tucson Tasty Show. Welcome
back to the Tucson Tasty Show, your weekly bite of people,
places and plates that shape Tucson's food scene. I'm your host,
(43:51):
Wesley Source here with executive chef Christian Padilla.
Speaker 3 (43:55):
Yes, I was mid thought and I'm like, oh yeah, hi, Hi,
how are you? Welcome to the show and what a
flavorful show.
Speaker 2 (44:06):
A huge thank you to Uhrina Rena and uh the
owner of Shiskbab House for giving us such a just
just delicious look inside your story, your family and the
dishes that keep Tucson coming back. We talk about a
(44:28):
lot of our community a lot here, and that's exactly
what what you've brought to Tucson. Uh and and your
team serves up every day alongside UH every skewer, scoop
of phummus and every piece of homemade bole.
Speaker 4 (44:47):
That's the only thing I buy. But the rest I
do it.
Speaker 3 (44:51):
You don't, No, I don't know.
Speaker 4 (44:54):
It was too much.
Speaker 5 (44:55):
I literally just explained to someone how to make U yeah, yesterday,
and I'm like, you don't want to do.
Speaker 3 (45:03):
You have to buy the dough and then you spend
the time.
Speaker 4 (45:06):
Yeah, you had to grant that you know this, that's
the name, but you had to be the body. You
had to be right there next to that Philo Rise
South and there it go.
Speaker 3 (45:21):
Yeah.
Speaker 2 (45:23):
Yeah, No, Bacva is definitely something that is fun to
make U And like I said, yeah, yeah, she.
Speaker 3 (45:30):
Definitely is critiqued UH before.
Speaker 2 (45:34):
But we also roasted a whole lamb in the backyard
for Greek Easter one year.
Speaker 4 (45:40):
That's beautiful.
Speaker 2 (45:41):
Yeah, she she said, that it was raw.
Speaker 4 (45:45):
She used to.
Speaker 2 (45:46):
Yeah, but yeah, we love her, uh and she knows
what she's talking about, so we'll leave it there. Yeah.
If you want to unlock secret menu items at places
like Kabab House to the Tastyshow dot com, join the
Taste the Tucson Tasty Show membership program for just ten
dollars a month.
Speaker 3 (46:06):
What that gives you is.
Speaker 2 (46:07):
Access to secret dishes, exclusive giveaways, early invites to chef
events like the Arizona Wine Collective Dinner that's happening tomorrow,
and every surprise, even surprise gift cards from our partners,
which are the restaurants in Tucson. And also check out
(46:30):
viral premium Beef Tasty Show Box. That's right, you can
get a subscription box for just ninety nine dollars delivered
to your front door. You get five pounds of ground
beef to surprise steaks, surprise cuts or some select cuts,
and then you also get a beef snack on top
(46:51):
of that and then delivered to deliver to your front
door to your house.
Speaker 3 (46:55):
Yeah.
Speaker 2 (46:56):
Well, even the ground beef is twenty one day dry age,
so you get that amazing umami flavor you're missing from
all of your other grocery store beef you can't beat.
You can't beat their beef. And it's grown right here
in Sonoida.
Speaker 3 (47:09):
Beat your beef.
Speaker 2 (47:12):
Prices, prices, yes on beef, keep it innocent here g
rated show man.
Speaker 3 (47:22):
I'm just repeating it.
Speaker 2 (47:25):
And uh and yeah, so check them out ve Premiumbeef
dot com. A big shout out to all of our
sponsors who make this this show possible via Oral Premium Beef,
Pertillo's hot Dog SOCCA, Tucson Family Food Project, and of
course Local First. Thank you for supporting local flavor and storytelling.
Speaker 3 (47:43):
Uh.
Speaker 2 (47:43):
And speaking of flavor, next week we're going to be
joined by one of the biggest names in hot dog
hot dogs. This is Ray from Portillo's hot Dogs, so
definitely check that out. But the flavors I want to
talk about now is what you brought in for us
today today.
Speaker 4 (47:59):
What I brought this such a warmer wraps, so it's
one of the signatures too, so you can try it.
It's beautiful. Dishes smell have a strongest smell, you know,
really really appealing. So I will say they're like burritos.
Speaker 2 (48:21):
Okay, euros are unique. It's a blend of lamb and
b if you am, and then the flavors.
Speaker 3 (48:32):
But you brought in chicken chicken.
Speaker 4 (48:34):
This is chicken chawarma. This is more Arabic. Yeah.
Speaker 2 (48:37):
Oh you see, when I was deployed, we used to
have this little shop that was just on the other
side of the base from US, and every week when
they've made the sharma, you could smell.
Speaker 3 (48:48):
Across the entire area.
Speaker 2 (48:50):
There is a blanket of this flavor smoke.
Speaker 4 (48:53):
Yeah, we used the seven spices. It's a combination of
spicy that you know, the Merdle Lister people or you know, yeah,
mix it all together and with the onions, suma canions,
with the parsley. Yeah, they had to go with the
summat canion. Then you fill the flavor when you have
(49:14):
a bite.
Speaker 3 (49:18):
This is just so good.
Speaker 4 (49:19):
What do you think?
Speaker 3 (49:20):
I think it's great? Yeah.
Speaker 5 (49:21):
I whenever I go to, you know, get Mediterranean food
and something like that, I always got chicken shorma well
or lamb.
Speaker 3 (49:33):
Yeah, I always got the storm. I fell in love
with it. Eat oh yeah, so that's where I started.
Speaker 2 (49:47):
So on the sauce, what kind of sauce is that?
Speaker 4 (49:52):
And then I do my own homemade garley sauce too.
Some people they you know, they asked for Garley sauce.
But but you know the original way with the heini,
that's how you had to prepare. Yeah, what is tahini
is made from sesamis. It's the one we used to
to do the homos. Yeah, sesami is.
Speaker 5 (50:15):
Uh.
Speaker 4 (50:16):
They did there a lot of research in Israel that
is really good for mental I mean, like you retain
your memory absolutely day.
Speaker 2 (50:27):
Then yeah, what'd you say he is good for your
mental capacity?
Speaker 4 (50:37):
Interesting?
Speaker 2 (50:38):
I think it's something about the but the gut bio, yeah, exactly,
And how how they've started research and and figure out
that your your gut health is actually connected to your
intelligence and your mood and your disposition everything.
Speaker 4 (50:55):
So that's what I used to enforce my kids every morning.
It's a little bit hamas or oil tarnon.
Speaker 5 (51:04):
Actually I do enjoy you know, like tablespoons of oil oil.
Speaker 4 (51:09):
Oh I do with a lemon Oh yeah.
Speaker 3 (51:12):
Oh yes, I do enjoy eating olive oil.
Speaker 5 (51:15):
And sometimes I have used it on my skin before.
Speaker 4 (51:18):
Yeah. Well, you know it's good for having like.
Speaker 2 (51:23):
You know what, you put a little on a cotton
ball and sticken in your ears if you.
Speaker 3 (51:26):
Have a your ache.
Speaker 4 (51:28):
Yeah, olive oil for everything.
Speaker 3 (51:31):
It's kind of like wind decks, but.
Speaker 4 (51:35):
Like the Greeks use wind.
Speaker 2 (51:39):
But no, absolutely delicious.
Speaker 3 (51:41):
Uh.
Speaker 2 (51:41):
The flavors are are really good, and you know it's
it's all about the slow cooking right exactly, and not
you know, not trying to rush rush flavors. You know,
a lot of chicken lately has been very I don't
(52:01):
know how to It's like we had to go and
find some good chicken because we used to get chicken from.
Speaker 4 (52:08):
The chicken hala. You can get a chicken hala less
hormones and that is not heavy on you.
Speaker 2 (52:15):
Yeah, but they injected with saltwater. They're injecting a lot
of the stuff and they actually say it on the package,
you know, eighteen percent water. Yeah, and that's what makes
it tough. You know, you start cooking and it boils
off all that water and then it's tough.
Speaker 3 (52:35):
You know.
Speaker 5 (52:35):
Working in the industry for so long, I have actually
seen the evolution or de evolution of you know, some
chicken products that have been coming in. And there was
a point where I was finding some chicken that has
like these weird cartilage people.
Speaker 4 (52:53):
Oh yeah, yeah, yeah, you know what I'm.
Speaker 5 (52:54):
Saying, yeah, and it's just like I have never seen
that before. Yeah, that is like very unique. And then
you know water retention and that sort of stuff. So yeah,
quality of product goes such a long way, you know,
which is one of the reasons that we partner with
Earl because they're conscious about this as well, you know.
Speaker 2 (53:13):
Hormones, nomon you know, they they do the bare minimum
as far as all of that, but they actually provide
the cattle with their the vitamins. They call it glasses,
but it has all the vitamins they need. Typically the
ranchers only give it to them during the winter time
because you know.
Speaker 3 (53:30):
Food is a little bit more scared.
Speaker 2 (53:34):
Exactly, and but they provide it for them all year
round with Bear or Earl, and they found not only
were the cows healthier, they weren't having to do as
many interventions, and their miscarriage rates were when when down
to almost zero, so they didn't have they stopped having
any problems year round. So they just give them again,
(53:57):
you know, gave them good vitamins and the.
Speaker 3 (53:59):
Beef so tasty. It is very tasty.
Speaker 2 (54:04):
But we haven't been about a minute left. We have
one more question for you. The question is what is
one thing that every everybody needs.
Speaker 3 (54:14):
In their kitchen?
Speaker 4 (54:15):
Oh my god, does the spices. If you have a spicer,
you can create anything, and even you can do a
fry onion. But if you have the ry spices, like say,
you can create a gray meal.
Speaker 2 (54:32):
Spices, So not just one spice, but all the spices.
Speaker 4 (54:37):
Started with thyme. I love THI to put in my
my soup and my Baileys, you know, chicken soup. The
bay leaves had to be there in the Oregon, of course.
Speaker 2 (54:50):
Yes and awesome. Well, thank you so much for joining
us today on the Tucson Tasty Show. Thank you for
saying a little bit later so that we could try
the food food.
Speaker 3 (55:01):
Do you have any last word? Nope?
Speaker 2 (55:04):
Okay, thank you chef. We'll catch you next week with
Britillo's Day Tasty two. Hello, this is Wesley's source with
the Tucson Tasty Show. With every Tasty bite from Vepremiumbeef
dot Com, you get premium beef flavor from the amazing
ground beef to the melt in your mouth Ribi steaks.
(55:26):
Every ounce is exceptionally aged for more than twenty one days,
giving vera earl Premium Beef Exceptional Premium Beef Flavor order
online at Vepremiumbeef dot com. Again, that's ve Premiumbeef dot com.
Speaker 6 (55:42):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's new tree and a child's educational outcome. Together, we
can make sure every child in our community has access
(56:05):
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 (56:16):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(56:39):
and discover what you've been missing.
Speaker 3 (56:41):
Stay tasty.
Speaker 7 (56:42):
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 session, metaphysical readers and classes for spiritual growth. Spark
Project Collector. It helps you express your authentic self while
(57:02):
giving back to your community. Rent our event space. It's
perfect for your next gathering or your workshop. Visitspark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (57:14):
How would you like the perfect, lush greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work. 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 the effortless flow
by Carla. The cleanest, coolest turf available, No mowing, no watering,
(57:38):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some searches applying the customers only is
a big fullyferf dot com and tell them you heard
about their business on the Tucson Tasty Show
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.