June 30, 2025 • 57 mins
🎙️ This Week on The Tucson Tasty Show!
Get ready for a flavor-packed episode as we spotlight two incredible local food entrepreneurs shaking up the Southern Arizona scene!
🍰 First, we welcome Louisiana of Sahuarita Sweet Treats LLC, known for bringing bold, soulful Southern desserts to the Sonoran Desert—her cookies & Quesobirria Tacos are legendary.
🥪 Then, meet Jeremy of Kneller's Delicatessen, whose old-school deli classics are quickly becoming a staple in Tucson’s sandwich scene. From house-made pastrami to mouthwatering matzo ball soup, Jeremy is serving nostalgia with every bite.
Tune in as we talk recipes, local love, and what it takes to build a business in the world of food. Whether you're a foodie, a small business supporter, or just love hearing great local stories—this episode is for you!
📻 Only on The Tucson Tasty Show—where Tucson’s tastiest voices come to the table.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Get ready for a flavor-packed episode as we spotlight two incredible local food entrepreneurs shaking up the Southern Arizona scene!
🍰 First, we welcome Louisiana of Sahuarita Sweet Treats LLC, known for bringing bold, soulful Southern desserts to the Sonoran Desert—her cookies & Quesobirria Tacos are legendary.
🥪 Then, meet Jeremy of Kneller's Delicatessen, whose old-school deli classics are quickly becoming a staple in Tucson’s sandwich scene. From house-made pastrami to mouthwatering matzo ball soup, Jeremy is serving nostalgia with every bite.
Tune in as we talk recipes, local love, and what it takes to build a business in the world of food. Whether you're a foodie, a small business supporter, or just love hearing great local stories—this episode is for you!
📻 Only on The Tucson Tasty Show—where Tucson’s tastiest voices come to the table.
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 saints with an otherworldly energy. The guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, He summons forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:40):
Welcome back to the Tucsan Tasty Show, Tucson's only food
talk radio show. We're here serving up the stories behind
the favorite bites, SIPs, and sweet treats. I'm your host,
Wesley Source, joined by my right hand man and culinary
coal pilot Ex Dexcative Chef Christian Padilla Mozilla.
Speaker 3 (01:04):
Hey, what's up, Toucsan. We've got a sweet one for you?
Literally right, that's right. Today's today.
Speaker 2 (01:12):
We're heading south to Sirita, where one food truck has
become a local favorite, bringing joy, culture and serious flavor
to the streets.
Speaker 3 (01:23):
Please welcome the incredible Luisana d owner of Saw Treats
food Truck.
Speaker 2 (01:29):
This segment is powered by Vira Premium Beef, Tucson Family
Food Project, Local First Arizona Pertillo's hot Dogs in Socca,
supporting Southern Arizona's art and cultural culinary culture.
Speaker 3 (01:44):
Welcome to the show.
Speaker 4 (01:46):
Thank you, thank you for having me, thank you for
inviting me as well.
Speaker 2 (01:49):
Absolutely, we're really excited to talk about what you're doing,
why you're doing it, and why you started doing it.
Let's start from the beginning. What inspired you to launch
the food truck focused on desserts and community flavors.
Speaker 4 (02:05):
So what started off as a food truck was Verady
back in twenty twenty two. But initially I started working
from home in twenty eighteen, a mom of five kids,
and I just wanted to not just be a mom.
I wanted to bring something to the community where I
lived at before, which is Rancho Sawarita. I wanted to
(02:29):
introduce Mexican flavors to that community where I lived at.
And it started off by basically just doing Mexican snack treats.
Your traditional like fruit cups with different fruits with am
and tahina on them, and then like sandi a lokas,
which is a watermelon, couldn't have you get it out
(02:49):
and you put like these Japanese peanuts and then it's
like the Marino candies and then Pina lokas and that
was a hit. Like from the beginning, I would have
long lines in my my driveway, imagine, and people will
be like, you know what, do you make food as well?
And I'd be like I do, you know? And so
I one day I told my husband, you know what,
(03:11):
I'm going to start making food. Like people like our treats,
so I'm going to start going for it. So twenty eighteen,
two years later, I started making Bria. Bria was a
big thing back then, you know, Like so I was like, okay,
I'm going to start.
Speaker 3 (03:26):
It's a big thing right now.
Speaker 4 (03:28):
It is. It's still a big thing, right like yeah,
So I started making the bia Gis Saberia tacos. I
come Ga Saberia tacos. People comcast Saberia tacos, differentlys, right,
but same thing. And I started making Gis Saberia tacos.
And ever since then it's been a hit. Like I've gotten,
(03:48):
you know, great compliments from all my clients, and we've
been invited to a lot of events out in the
communities like in Saharita, even like further and Tucson. So
then that's where all this food came about just me
being a stay at home mom and just wanting to
(04:10):
you know, not just be a stay at home mom,
just wanted to do something else with my life pretty much.
Speaker 3 (04:16):
Absolutely, So my biggest question is what was the moment
that you realize, like, it isn't just a food truck,
it's you know, something for the people and the community
and how they're you know, and how it's connected altogether.
Speaker 4 (04:32):
The moment I realized is when people started calling me
like Si, the townhouse started calling me like, hey, can
you do more events? Can you do more, you know,
bring out more food, and pretty much the food is
what got the people. Like I said, I started with treats,
but it's just the food that started getting my name
(04:54):
more out there. So then that's when I was like,
oh my god, like people really enjoy my food. Is
not just my family, you know that I cook every
day for them, make them dinner and stuff, but it
was actually different people that were calling and asking for it.
Speaker 2 (05:10):
So it was more than just well, everybody loves my food.
And when somebody asked you, okay, well who's everybody, and
well my tea, my my grandma. Yeah, it's more than
just that it was it was the community that turned
out and that's what that's what made you start that.
Speaker 3 (05:27):
Now exactly what was the what.
Speaker 2 (05:31):
Was the there's always a cornerstone dish like that started everything?
Like what was it for you that you started making that?
Everybody was like this is it? Like this is what
you have to order when you come in and try.
Speaker 4 (05:47):
The Bieria. Like I said, when I start off with taberia,
that's what that was my like the hit, Like I
didn't want to introduce other foods. I just want to
stick to Berria. But then after that we just started
introducing Garnisara and that's my second number one, like my
second hit. Like Gess, we do a different twist everybody has,
you know, they're different flavors and the way they make
(06:09):
their food and we make also in our food fries.
So the gardanessallur fries fly out right away along with
the Beria and then we also do a Beria pizza.
That those three things are like the ones that people
are always calling me and asking are you selling today?
Speaker 3 (06:28):
You make my mouth water. So I don't know if
you know this, but I'm very particular Aboutberia. And Wesley
has had my beeria dish. So do you use goats
or beef?
Speaker 4 (06:41):
I use beef. I know goat is original lamb yeah,
I mean higher fancy, Yeah, goat Golt is the original one,
the traditional one. But people don't like go you know,
they don't.
Speaker 2 (06:58):
Yeah, but it's just we don't understand it in America.
I appreciate goat when it served properly, for sure, But
I'm an explorer of flavors.
Speaker 4 (07:10):
I think it's just because it's got you know, people
are like, oh my god, But I mean, yeah, as.
Speaker 2 (07:20):
Lamb, everybody, come on, I mean, Lamb is so tasty
and the best ones are ninety days. I mean, come on,
give me.
Speaker 3 (07:27):
A break, Lamb ribs. No, I'm hungry.
Speaker 2 (07:32):
No, So when you're when you're developing that flavor. Now,
we've actually talked to quite a few people about media
because it's such a cornerstone flavor in Tucson, and it's
definitely not something that Tucson created. It's a part of
the snoring culture. How many how many different seasonings? I
(07:52):
don't want to know what the seasonings are because that's
your secrets, but how many seasonings go into it?
Speaker 4 (07:59):
About ten ten?
Speaker 2 (08:00):
All right, that's probably the lowest number that I've heard recently.
But if we had, we've had one Almanza on and
he's like, I don't know, like thirty eight I last count,
but he's got his styal in.
Speaker 4 (08:14):
Yeah, everybody has their own style, you know, how they
make and then like once you start when when you're
new and making Beria and like, of course there's a
lot of spices and flavors that go into but once
you find one that fits you, what you like, that's
what you stick with and if people like it, then
you just stick with it. That's what I've learned to
do that they would like my flavor, and that's what
I've done for all these years now.
Speaker 3 (08:35):
Absolutely, yeah, I'm actually I do about nineteen in mind. So,
but I mean, you know, not too bread simplistic is
good too. Yeah, I mean I keep it simple, you know,
fair enough.
Speaker 2 (08:54):
But so the case of media tacos, are you using
the quarner tea or are you using are you making
the corner tias?
Speaker 4 (09:03):
I wish it's you know, in a food truck, it's
you know, you're so limited, like oh my gosh, yeah,
it's you only have so much base and it's just
me and my husband in there, and it's still like,
you know, like oh my gosh, t my space, get
out of my way, you know. And yeah, it's it's challenging.
Speaker 2 (09:21):
I tried to get him to stay in the studio,
but he was like, nope, I'm out. Yeah, he had
an excuse. He had the little one.
Speaker 3 (09:27):
With the with us.
Speaker 2 (09:28):
Yeah, but awesome. And then what would be what's some
other things that you have on the food truck that
are kind of the staples. I mean, you have such
amazing food, so so.
Speaker 4 (09:39):
Well we stuck to when we decided to make our
food truck. Obviously we we can't leave out the Siberia
tacos we as food. We make the Roman Beria as well.
That's very popular people like especially you know, cold season, wintertime.
Speaker 3 (09:56):
Forest.
Speaker 4 (09:57):
You're like my husband, he eats soup every day. I'm like,
not for me. I can't I can't do I can't
do it in the summer. So we do that. We
do the Beria pizzas as well, and then we do
Beria fries. We do like fresh cut French fries in
our food truck. So then we also.
Speaker 3 (10:15):
Do are they extra crispy?
Speaker 2 (10:18):
Because I've had some fries from from some food trucks
that I was I was actually kind of disappointed about,
and I knew exactly what was going on because the
oil wasn't hot enough yet and they were trying.
Speaker 3 (10:27):
To, you know, just rush your orders.
Speaker 2 (10:29):
They come out and they're floppy, their soggy, and they
have that weird texture when you bite into them. Yours
aren't like that at all. So I appreciate that, and
that's why I'm saying trying to get to there's very incredible.
Speaker 4 (10:41):
They are.
Speaker 2 (10:42):
Actually, when I was you were describing the Carnelisada fries,
I was like, oh no, that's that texture with you
get that crunch and then you get that the citrus,
you get the beef. So you got that, mommy, and
you got everything else. And I'm gonna let Christian.
Speaker 3 (11:03):
If anything, I would love to give you a Beria idea,
and he's had them before.
Speaker 4 (11:08):
Of course. Egg rolls, Oh those are right, I've seen those.
Speaker 3 (11:15):
Some some gettled wahaka in the center. And then you
survey with this uh.
Speaker 4 (11:21):
Uh huh.
Speaker 3 (11:21):
Yeah, let me tell you that was good.
Speaker 4 (11:24):
That's a great ideas together.
Speaker 2 (11:28):
Okay, well we'll be right back after this break and
a short short message from our sponsors. But stay, stay tuned,
and stay tasty. Hello, this is Wesley's source with the
Tucson Tasty Show.
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Speaker 5 (12:13):
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Speaker 2 (12:47):
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(14:32):
And now it's time for more tasty bites with your host,
Wesley Source. Welcome back to the Tucson Tasty Show. This
segment is brought to you by Vera Earl Premium Beef
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dot com. If you want to go to the tastyshow
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website as well. Let's talk menu.
Speaker 3 (15:10):
Yeah, let's talk about the menu. You have some serious
dessert magic going on there. What are your popular items
and what items do you think people need to try
if you haven't had somebody that treats yet.
Speaker 4 (15:25):
For dessert wise? Fruit cup, you can never go around
with the fruit cup with you know, your watermelon, I
pull watermelon, pineapple, mongol, cucumber all mixed together and there
not a chat out. You know why because I you know,
you mess around with it and people just love that chamoist.
I hate the spicy stuff, yes, yeah, I mean like
(15:47):
so and so people don't like nothing and just plain
plain fruit. But that's very refreshing. That's just very especially
like the same in the summertime. It's just so good.
Speaker 3 (15:57):
Yeah. Do you make your own?
Speaker 4 (16:00):
No, we do not, but all my stuff is bought
from Mexico. Yeah, like not the fruit obviously, right, but
like the products stuff, yes, like the chamois and the Tahin.
It all comes from over there, so I make trips
over there to get my stuff.
Speaker 2 (16:17):
How do you come up with new treat flavors? Do
you have like an R and D process or is
it just like requests or how do you do that?
Speaker 4 (16:24):
It's all by what pretty much what I like, and
I know what like my kids there they're big influences.
But like mom, you gotta like I make like the
marindo apples. Those are very popular because I also make
fruit trays. When I'm not working the food truck, I
make fruit trays and they're like big sixteen round inch
(16:44):
fruit trays that I make with the marindo apples. Are
also the peppino locos. You got the cucumber, you cut
it and you put like the Japanese peanuts and the
marindo and salsa. There you go like botanas. You know.
Also what's really hit in the food truck when we
do make treats for the kids, or the hot cheets
(17:06):
and cheese, hot cheets and pickles, Haine. You can't go
wround with that, right, Yeah, That's that's what I grew
up and that's what the kids, the teenagers, even though
adults like it pepy wat the cups too as well.
Uh huh, it's the it's the Japanese peanuts with the
(17:26):
Marino candy glamato and then cut of cucumbers in there.
That one's also pretty good and pretty refreshing in the summertime.
Speaker 3 (17:35):
This is very like a nostalgic for me too. It
just reminds me of like growing up in ogalaxy. Right, yeah,
And with that, where can people find you? And how
can people hire you?
Speaker 4 (17:44):
So people can find me by Facebook or by Instagram
that treats and it's LLC And I have all my
menus there. I have when I post up, when I sell,
and pretty much I do right now just events like
people call me like, hey can you do it? Events?
I cater for parties, graduations, all that stuff as well.
Speaker 3 (18:04):
That's incredible.
Speaker 2 (18:05):
And one more time, everything's online correct or on social
media's that's how everybody get gets hold of you. Yes,
and one more time, what was the name.
Speaker 4 (18:15):
Saudi that treats? You could find me on Facebook or Instagram?
Speaker 3 (18:19):
Perfect?
Speaker 2 (18:20):
And uh, so you brought something in for us to
try and talk about, so uh, tell us about what
you brought in? And uh and of course why.
Speaker 4 (18:29):
So I brought what I started off with making food
is like tacos. So I brought you that with the
setup and I hope you guys enjoy awesome.
Speaker 2 (18:41):
Let's uh, let's get that and we're gonna give that
a shot. And with the do you recommend dipping in
or dipping the tacos or just you know, trying it
and then dipping it.
Speaker 4 (18:53):
I you gotta dip. I think you gotta do. Yeah,
you gotta dip.
Speaker 3 (18:59):
Wesley, we just had this conversations. All right, it's like
no comment.
Speaker 4 (19:07):
I don't know you guys.
Speaker 2 (19:08):
Wanted to serve you like Tina can help out here,
producer Tina for the rescue.
Speaker 3 (19:14):
Uh.
Speaker 2 (19:14):
And with with any of these casabedia tacos, Now, what
what is the cheese you're using?
Speaker 4 (19:20):
So I use mazzare you do?
Speaker 3 (19:23):
Okay? All right?
Speaker 4 (19:25):
The white cheese.
Speaker 2 (19:27):
These are definitely crunchy and you yeah, let's do this.
Speaker 4 (19:33):
There's some lime and also the the toppings.
Speaker 2 (19:38):
You want, We're gonna do that away from the keyboard.
Speaker 3 (19:49):
Yeah all right. So I like the spices.
Speaker 2 (19:55):
With the spices that you there, you go, what are
the peppers you're using in there?
Speaker 4 (20:03):
Bob, I'll give you what is is one of them,
and then there's a couple of more in there.
Speaker 3 (20:14):
M hm.
Speaker 7 (20:17):
You know the video tackle's bomb when without the consumer, can.
Speaker 4 (20:21):
You taste the seasoning?
Speaker 3 (20:24):
That's really good? Did you try to go for the
double dip because you know that's not allowed, right? I
flipped it.
Speaker 2 (20:29):
I used the backside, lucky for you, because that's the
only way to get banned from the Tucson Tasty Show
is double dipping.
Speaker 3 (20:40):
Uh.
Speaker 2 (20:41):
You know, Chef actually asked me one time, he was like,
you don't have problems with the germs, and I said, absolutely,
Your germs are for you.
Speaker 3 (20:47):
My germs are for me. Keep them separate.
Speaker 2 (20:52):
I don't share with my kids, and I don't share
drinks with my wife even so you.
Speaker 3 (20:56):
Know, my goodness, come on, why I.
Speaker 2 (21:00):
Share it with you? So this is really developed flavor.
I mean it's really good. How Oden are you cooking.
Speaker 3 (21:04):
That bedia for?
Speaker 4 (21:06):
I cook it for a good twelve hours.
Speaker 2 (21:09):
Amazing, And I think that's one of the secrets because
I've had some media tacos and it's uh, it's rushed,
so they're not as tender. The beef is dry and
it's a little bit disappointing and you're using a good
quality of beef as well.
Speaker 3 (21:26):
Yes, is that the chuck or.
Speaker 4 (21:30):
Yeah, that's all I use is chuck roll? Yeah, it
has it has a kick to it, right, Yeah, I know.
I I sometimes the hit and miss with when I
go at it, but I love people just love the
spiciness of it and they're like, you know what, we
don't even need salce on this because gives it all
the flavor.
Speaker 3 (21:51):
Yeah, I think. I mean, I don't think I've ever
had bevria with salsa on the side. Always what the
console man, you know, And that's and that's what develops
a flavor that's exactly tells the story if you will,
the levels of what am I looking for here?
Speaker 2 (22:13):
Deliciousness, tastiness, that's the word you're you're grasping for. But
it's a deeper flavor and it is really incredible. Can
definitely say that it's it's spicy. I love spicy, uh
and but it's not overly spicy because you can taste
those flavors and that you can taste the flavor from
(22:33):
the uh the peppers.
Speaker 3 (22:36):
So definitely spot on what's next? What's next for you?
Speaker 4 (22:43):
What's next is just to be able to just bring
this comfort food to people that want to taste Beria,
you know, and and hopefully just girl. It's a it's
a work in progress because I am a mom of
five kids and so it's challenging. Yeah, I have four
boys and I have my baby girl. I had a
daughter I finally after my four boys. So thank you.
(23:05):
So it's just a work in progress and hopefully my
kids can love to enjoy this and you know, take
over one day and I don't have to be like
just me and my husband and be like, hey, guys,
you want to go take the food truck out and
you guys, go do it. It's an investment, it is,
it's an investment. Yeah.
Speaker 3 (23:25):
So for a small business owner like dreaming big, what's
going to be your next step after this? And you know,
what do you have to bring to somebody eat that next?
Is what I'm trying to ask, Well.
Speaker 4 (23:40):
The next step of when I think about it and
dream about it, I would like to open a small
restaurant and just keep it simple, like with the stuff
that I make in the food truck. Now, just put it,
you know, out there and have a space where people
can come and sit and enjoy. That's what I would
like to, and that's what I envision hopefully one day.
I mean, we keep dreaming. I think anything's possible.
Speaker 3 (24:03):
I do have one more question. Actually, yes I scream
or rass Yeah, there you go. Yeah, I approve. And
now for everybody that doesn't know what you're talking about,
what is the rospatto? What is it? No, it's a
shaped ice. So again, growing up in Ogallas there's the
(24:25):
one Drasspo place. It's only open in the summer, you know,
YadA YadA, but lines around the corner. This place is
like renowned. So it's just it's not a slushy. It's
not like it's fine shaped ice. But I remember because
you keep bringing up a chamois and they do the
vombiles there with the lime and the tack about this happiness. Yeah,
(24:48):
and they do a chamoy raspalo there as well. So yeah,
I mean.
Speaker 7 (24:53):
It's like Italian shaved ice, but better yeah, but gooder different.
Speaker 4 (24:58):
Yeah oh yeah they have the one. Yeah those are good.
Speaker 3 (25:05):
Well, wonderful.
Speaker 2 (25:05):
Thank you for joining us today in the Tucs On
Tasty Show. If you everybody needs to try three to
Treat food truck, definitely check them out on the social
media's uh and uh. We'll have a link on the
everywhere we can, but we also follow you on Instagram,
(25:26):
so we'll just post out some stuff for you, but
definitely check him out, check us out. You can find
us at the Tastyshow dot com, on Instagram, Facebook, it's
The Tasty Show five to two oh on YouTube, and
of course all the podcast platforms as well as Canniest
seven ninety right here. So stay tuned. We've got another
(25:50):
another amazing half of the show. Jeremy is going to
be coming in and he's gonna tell us about what
he's got going on. He's got some really fun stuff
that's here. That's that's coming up pretty quick. So thank
you again for coming in and we'll see you shortly.
Speaker 3 (26:05):
Stay Tasty, Tucson.
Speaker 2 (26:14):
Hello, This is Wesley's source with the Tucson Tasty Show.
With every Tasty bite from vepremiumbef dot Com, you get
premium beefflavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving Verra ear ol
premium Beef exceptional Premium beef flavor. Order online at ve
(26:35):
Premiumbeef dot com. Again, that's ve Premiumbeef dot com.
Speaker 5 (26:42):
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 trire and a child's educational outcome. Together, we
can make sure every child in our community has access
(27:05):
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 (27:17):
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
(27:39):
and discover what you've been missing.
Speaker 3 (27:41):
Stay tasty. Tucson.
Speaker 6 (27:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give.
Speaker 4 (27:50):
Back a Tucson.
Speaker 6 (27:51):
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers, and classes for spiritual growth.
Speaker 4 (27:59):
Spark Project collect It helps you express.
Speaker 6 (28:01):
Your authentic self while giving back to your community. Rent
our event space. It's perfect 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 (28:15):
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 effortless flow by Carla,
the cleanest, coolest turf available. No mowing, no watering, just
(28:38):
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 applying customer's only visit
Big beliefof dot com and tell them you heard about
their business on the Tucson Tasty Show. Welcome back to
(29:03):
the Tucson Tasty Show. I'm your host, Wesley's source, and
I'm here with my co host, Christian Padilla, Chef. How
you doing today? Good graving, a good show. Yeah, I'm
a little more awake now.
Speaker 3 (29:17):
Yes.
Speaker 2 (29:17):
We did a couple of laps around the building, right, yeah.
Speaker 3 (29:22):
Had a little sprite. All good for breakfast.
Speaker 2 (29:26):
You know what I really wish that I had with
those uh those ques Obedia tacos more Castleberia tacos well fair,
but some of that uh cola blanca, uh baccanora, that
would have been good.
Speaker 3 (29:40):
Yeah. Can we can we do that again? Yes we can.
Speaker 2 (29:43):
He's amazing and that that that ban is really good.
I'm hoping that we can get a dinner set up
with him soon. We have that in the pipeline for sure.
Speaker 3 (29:54):
And then the menu is all written up and everything
ready to go, so.
Speaker 2 (29:58):
Yep, and and it it's just in the wild yeast.
I mean, it just adds this level of like flavor
that you don't get from all the the other distilled products.
Speaker 3 (30:09):
It doesn't it doesn't have the burn, you know what
I mean, Like I said, yeah, it's it's just so smooth.
It's yeah, it was dangerous. I mean, like you know
a good amount that morning. No you didn't.
Speaker 2 (30:22):
You only had like an ounce but yeah, but it
was little SIPs. Yeah, it was a lot of little
SIPs of little but all right, So we actually have
our next our next next guest.
Speaker 3 (30:36):
Would you like to introduce him? This is Jeremy. Hello,
how's it going good? Good? What's what's the name of
your location? What's that? What's the name of your location?
Speaker 7 (30:49):
So it's Kneller's Delicatessen and appetizing, nice Jewish style East
Coast delicatessen. I'm bringing that East Coast nostalgia.
Speaker 3 (30:56):
So on cool, awesome?
Speaker 2 (30:59):
Uh so, what what's actually to start this idea? Like
a Jewish Jewish style delicatessen in Tucson.
Speaker 7 (31:08):
Well, I'm half Latino half Jewish. So years ago i
told my parents, I'm like, you know, either been in
the industry for eighteen years. You know, it's like either
I'm opening up at Takai in the Bronx or queens
like Sonoran style, or doing a Jewish deli in the desert.
And for some reason this one was calling me. I
(31:28):
just been having a lot of nostalgia, Yeah, missing those mornings,
so yeah, just missing the banter and the morning coffee
New York times, just waking up and feeling like you
have a second.
Speaker 3 (31:43):
Home leaving your home.
Speaker 7 (31:44):
You know, it's a nice, warm feeling.
Speaker 2 (31:47):
Absolutely, yeah, absolutely. And what's going to be your specialty?
I mean that's you already got that dialed then?
Speaker 3 (31:53):
Right? Yeah, what is that? Few things?
Speaker 7 (31:57):
Definitely Kinish, which is a Jewish potato pastry similar to parogi.
Some would say better, but you know that's people's opinion. Absolutely,
and uh, you know it's just a very comfort pastry,
warm pastry in the morning that you eat with a
house deli mustard and a pickle.
Speaker 3 (32:14):
Fair enough. Yeah, you had me at pickle, I mean pickle,
any pickle and mustard. I'm like, cool, pickling. Have you
ever had a connention? I have. I Actually I'd never
had one until I made one, So I don't know
if that's the bar.
Speaker 2 (32:34):
So I tried it one time, but yeah, all right, yeah,
I tried it once, but I made it, so I
don't know if I did it right fair enough?
Speaker 3 (32:40):
And then so when are you guys gonna be open?
Or you open breakfast? Lunch? Are you gonna have dinner?
Speaker 2 (32:45):
Are you gonna have that deli style where you walk in,
you yelled at you tell them no, I want that,
and then and then they throw something across the counter,
You pay them and everybody's happy.
Speaker 7 (32:53):
Well suit for you.
Speaker 3 (32:54):
Yeah.
Speaker 7 (32:56):
No, we're going to be open seven to two to start, okay,
So just simple breakfast early breakfast, coffee, breakfast, sandwiches, uh,
and then lunch as well, and then we're out.
Speaker 3 (33:06):
And then bagels. Let's stock bagels. Yeah, are you making bagels? No,
I don't dare to touch that. Uh.
Speaker 7 (33:13):
To start, I'm going with Bubbies. They do it right
in town. Huge fan of them and they've been supplying
me for my pop up for the last eight months.
Speaker 3 (33:20):
They're my bagel supplier as well. Yeah, you know you
gotta have one.
Speaker 2 (33:24):
You got to say, we absolutely love their bagels. They
have the right chew, it has it, but they they're
they're doing it the right way. They're boiling it and
then they bake it right. Uh. And uh, Tucson water
is actually, oddly enough, very close to New York water.
(33:45):
It's hard, it's got a lot of calcium and minerals.
Speaker 3 (33:49):
And other things. Yeah, it's only corrosive if you boil
it down.
Speaker 2 (33:56):
But yes, then but you know that's I think why
it's really uh, it's really that yet.
Speaker 7 (34:04):
And they run with it. I mean I came back
from from from Brooklyn and not too long ago, and
I was eating bagels every day. Came back, went to
Bubby's the next day and I was like, yeah, it's
pretty close. You know, it's right there.
Speaker 2 (34:17):
Yeah, I have, I have, we are we have family
from Jersey and uh my cousin Eddie h does He's
like it's good, but he will never admit that it's
as good as and but.
Speaker 3 (34:33):
Yeah he's from Jersey. I don't know. But so what
are you doing with bagels?
Speaker 7 (34:39):
We are stubborn, so bagels. I do breakfast sandwiches, doing
like a nice wa breakfast bagel sandwich as well.
Speaker 3 (34:47):
Nice got.
Speaker 7 (34:50):
I do my own locks, so house cured dill light
cure locks, selling that by the pound, half pound, quarter pound,
and also on bagel. UH do locks tartar as well.
So with homemade pickles, capers, you know, shallots, all that jazz,
a little housemade delly mustard as well, and it just
makes a lovely metal melody with some dill on top
(35:12):
cream cheese. Very simple and clean.
Speaker 3 (35:13):
Absolutely. Yeah, do you do all of this out of
the truck?
Speaker 1 (35:17):
No?
Speaker 7 (35:17):
I do it at the brick mortar. Oh okay, yeah,
all right, but I was doing it, so I did
the pop ups. It's like a food cart.
Speaker 3 (35:25):
I was.
Speaker 7 (35:25):
I was using brick Boxes kitchen. The homies shout out
Nixon and Rons love you guys. Yeah, they were letting
me use their kitchen's commercial kitchen.
Speaker 2 (35:34):
They are actually partners of the Tucson Tasty Show. So
you can go in there and if you have the
secret password because you're a member of the Tucson Tasty Show,
you can whisper it across the bar and you actually
unlock a secret menu item. And you can do it
at Brick Box as well as a few other places.
But check out the Tasty Show dot com.
Speaker 3 (35:51):
Really and I membership.
Speaker 2 (35:55):
But no, and absolutely and if you want to be
a part of the partnership. It it's really low bar.
But it's all it's all about community and getting that
cross collaboration happened, so but definitely it's only ten dollars
a month for the community to be a part of it.
And the reason we did ten dollars a month was
because there's so many other programs you can be a
(36:15):
part of. Ten dollars is going to be something that's
going to get people in the door, uh, and they
can utilize it. But then they can win gift cards.
So every ten are menu items that they purchase, they
get a twenty five dollars gift card to a random
restaurant around town, which is really great. And we have
Mama Luise's Brick Box Hardbottle Brewing Company.
Speaker 3 (36:37):
We just added Button Brewer House. That one's really good.
Speaker 2 (36:40):
And then uh, Gourmet Girls and I said, Mama Luis's,
yes you did, Mama Luaisis, I'm gonna say that more time.
Gourmet Girls is kind of the standard. They're really good, uh,
and they're really exciting.
Speaker 3 (36:55):
And then you have.
Speaker 2 (36:58):
Dedicated and they actually have really dialed in a lot
of their stuff as well. So you have East Side
and northwest Side, so we get some coverage there. But
back to you, because that's what we're talking about. So
wet Log what is the shameless right, but the what
(37:19):
is the biggest hurdle that you've you've been running into
trying to open a restaurant because a lot of people
don't are don't understand what it's like just to get
that door open.
Speaker 7 (37:28):
Yeah, it's a ton of work. I've been doing this
for other owners, consulting and opening and GMing and all
that jazz. It's there's nothing like when it's all on
your plate and your shoulders. But I thrive in chaos
and stress. Sure, I'm in my happy place, you know,
(37:48):
I'm loving it. Every day I wake up, got a
list full of things to do. Can never cram them out,
but cram them end of the day. But the thing
that is struggling is I think waiting on the town,
the city, you know. Unfortunately, I think it's just a
little it's sparse to get electricians right now or plumbers
(38:10):
or you know, contractors and definitely like city approval and
no department and whatnot. Right, So that's kind of like,
you know, I'm very just kind of go go, go,
go go kind of guy. Yep, So when I have
to wait, it's just like that's a stressful moment.
Speaker 3 (38:25):
Absolutely, Yeah, Actually, I did here. I don't know if
this is a rumor or not, but for like fire
safety that there's only one person and for Pima County
that does all of it, so we can't confirm that.
Speaker 2 (38:37):
So no, that's why I said, I'm like, yeah, yeah,
I think there's a there's a team of people, but
you always have the fire chief that has to sign
off on stuff.
Speaker 3 (38:47):
So I think that that.
Speaker 2 (38:49):
So they have a team or a team that work
with them, but they have the final approval, so they
go out and inspect and then they get the reports
and they have to get a stamp. But and that's
I think we're maybe a misconception, but there's always a
behind everybody idea. But the glove test? Is that a
(39:09):
real thing? Like everybody you know for the bear and everything?
Speaker 3 (39:12):
Right, the glove test? No, have have you seen the bear? Yeah?
Speaker 7 (39:17):
I'm not remembering the glove test. I might have missed
that episode for the gas line, Oh yeah yeah yeah
yeah yeah yeah No safety, I use hand soap.
Speaker 3 (39:27):
I got it.
Speaker 2 (39:27):
Well, ah, fun but all right, and we got about
a minute left, so tell us, you know when we're
what is one thing that everybody needs to try when
they walk in your door.
Speaker 7 (39:41):
Definitely the locks, very proud of that. I'm really excited
about that. Yeah, it's I don't eat fish, but brought
some for you today too. And and the kinish. You
gotta have a kindish, you know. You can't really find him.
He's west of the Mississippi unless certain places in l
A and a couple of places here and there. But
it's kind of a dying art as that was a huge,
(40:04):
a huge influence of me doing this. Was very nostalgic
going in the mornings on the way to Waste Bay
or fishing or whatever. My grandpa we'd always get a kinish,
you know, and you seeing them close left and right,
even in New York, it's a yeah, it's just something
trying to bring back.
Speaker 2 (40:20):
Perfect Well, stay tuned, we're gonna come back. We're gonna
try some of this amazing food, talk about it and
as always.
Speaker 3 (40:28):
Stay tasty. Tucson.
Speaker 2 (40:33):
Hello, this is Wesley's source with the Tucson Tasty Show.
With every Tasty bite from Vee Premiumbeef dot Com, you
get Premium beefflavor from the amazing ground beef to the
melt in your mouth Ribbi Steaks. Every ounce is exceptionally
aged for more than twenty one days giving Verra Earl
Premium Beef Exceptional Premium Beef Flavor. Order online at Vepremiumbeef
(40:55):
dot com. Again, that's ve Premiumbef dot com.
Speaker 3 (41:01):
Hi.
Speaker 5 (41:02):
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
(41:25):
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 Tucson.
Speaker 2 (41:34):
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
(41:57):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 6 (42:01):
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
(42:24):
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 (42:33):
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,
(42:57):
just beautiful green yard that's safe for your family and pats.
Right now, get twenty five percent off, but Act Fast
ends April thirtieth.
Speaker 3 (43:04):
Some starch is applying customers only.
Speaker 2 (43:05):
Is a big beliefer dot com and tell me you
heard about their business on the Tucson Tasty Show.
Speaker 8 (43:13):
Welcome to the Tucson Tasties Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts. And now it's time for
more tasty bites with your host, Wesley Source.
Speaker 2 (43:32):
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source. Shout out again to our amazing sponsors Pertilla's
or Pertillo's Hot Dogs, SOCCA Local First Arizona, Vera, Earl
Premium Beef, and of course Tucson Family of Food Project.
I'm in here in studio with my co host, chef
Christian Padia, and we're having a great show.
Speaker 3 (43:55):
We are having a great show. Yeah, and a lot
of good food today.
Speaker 2 (43:57):
Yes, we have a Jeremy from Kneller's delicatestin and appetizing
and yeah, and we're going to talk about locks because
you brought some in. So when you're making locks, what's
that process like?
Speaker 7 (44:13):
So do a salt cure bath, So a four day process.
I do a medley of spices and berries and whatnot
with dill, a generous amount of dill, and you just
kind of let it desaturate, keep flipping it every day,
and you always put pressure on it to kind of
(44:34):
flatten it out and give it that nice texture, and
then it comes out of the bath and it's salty
and delicious.
Speaker 3 (44:42):
Do you ever do any smoked locks or is it
just no?
Speaker 7 (44:46):
I mean I've done it before. I just prefer a
nova style salmon locks. It's just it takes I feel
like the smokiness like takes over the flavor of that salmon,
you know, in the freshness of that salmon. So I
like it a little closer to sashimi style, if you may, Okay, And.
Speaker 3 (45:04):
Then yeah, no, I'm actually sorry. I got stuck in
my head. I'm like, I wonder what dal and smoke
would taste like together. But I'm a big fan of locks.
If I ever see locks on a menu, that is
definitely what I always are. Awesome. Yeah, it's always a staple.
(45:25):
It's always like, you know, I judge a place by
their locks.
Speaker 2 (45:29):
Yeah, yeah, yeah, absolutely, And well let's break it out.
Speaker 3 (45:34):
Let's see what this looks like.
Speaker 2 (45:36):
Producer Tina in the background taking photos, and we've got
the locks and we've got the cameras that are up here,
so we're gonna be able to see them. Definitely check
out the Tasty Show or the Tucson Tasty Show on
Instagram and Facebook and go to the YouTube channel. Don't
forget to follow and subscribe. It just helps to get
(45:58):
it or get the word out about all these amazing
local restaurants. And the more we played to the algorithm,
the better, and that's why we have so many followers.
Right and then, uh, Hot Stove Circuit is going to
be having another dinner, so definitely check out Hot Stove
Circuit dot buzz.
Speaker 3 (46:21):
It's it's already passed, but it is. It's definitely a
really cool.
Speaker 2 (46:29):
Organization to be part of and we're really excited to
be able to support them, and definitely go to Hot
Stove Circuit dot buzz, check out the Tasty Show dot
com as.
Speaker 3 (46:38):
Well, go to events.
Speaker 2 (46:39):
We have all the events posted on there and it's
all the events in town for SOCCA as well, in fact,
Socca's Sombre Day. I'm butchering it. I need some backing here,
back up, some.
Speaker 3 (46:55):
Braid.
Speaker 2 (46:56):
Oh nope, I messing it up. Yes, but it's it's
celebrating America's best Mexican food, which is two sons. Yes,
and that's May seventh. We're really excited about that.
Speaker 3 (47:14):
Definitely.
Speaker 2 (47:15):
Check out the coffee with the tasty show. Doesn't cost
you a penny to come out and jump on camera
with us. It's just literally coffee and conversation and that's
gonna be at Pertillo's and we're really excited to be
showcasing that. In fact, this month May is National Italian
Beef Month. I'm moving it into a month, but May
(47:37):
first is National Italian Beef Days May first, and so
you gonna have to go go get an Italian beef
from Bertillo's. It's really good, but you gotta get it
dipped and you have to have the hot jardin era
and if you don't know what.
Speaker 3 (47:52):
It is, have fun. It'll be delicious. Yes, are you ready?
Huh oh, I'm excited for this kindish mustard everything. Thank you,
thank you so much for bringing all this in for
us to try, and thanks for having me. So I
(48:15):
take back what I said the doors. I've never made
a kandish.
Speaker 2 (48:21):
I'm like, wait, mine didn't look at like a potato pancakes.
Speaker 3 (48:29):
The other potato things.
Speaker 2 (48:34):
And there you goas are for Honkah because you fry them,
and that's what the.
Speaker 3 (48:43):
Holidays about.
Speaker 7 (48:44):
Yeah, I will not have those regularly, but for the holidays,
hamburger kindish.
Speaker 3 (48:49):
Yeah.
Speaker 7 (48:49):
So I did a hamburger cheezburger kandish for for the
kiddos for a private passover dinner yesterday and the day before.
But every day we'll have a kindish special so utilizing
some cross ingredients cross utilizing some ingredients. And uh, I
do Jewish style brisket kindish mushroom, feta, artichoke and olive.
(49:14):
I mean, you know, you can do whatever you want
with it.
Speaker 2 (49:16):
Really, what's the difference between the traditional and Jewish style brisket?
Speaker 7 (49:21):
So juice style you is traditionally braised with kind of
like it's its own juices and a nause you that
you creator, a consumme that you add. So I like
to smoke mine first and then braise it so it
gives it a little extra texture and smoky flavor. Obviously,
I just just slow cooking. It's the best way to
do a brisket in my opinion. I do a brisket
(49:46):
date gravy on top mm hmm. Gives a little sweet touch.
And that was my grandma's recipe.
Speaker 3 (49:55):
That's sorry, can't talk eating. No, no. This this burger
kandish is I mean level. Yeah, it's next level. Honestly,
I'm like, I've never had anything like this. It's amazing.
The locks is really good too.
Speaker 2 (50:14):
I mean it still has that salmon flavor, so you're
not just it's not just something that's on top that's flavorless.
Speaker 3 (50:20):
And uh, and then you have fried bread.
Speaker 7 (50:23):
Right those are homemade bagel chips with Buggies bagels, so
nice day day old bagels. I'll be baking them, oiling
them up, seizing them as well, and sell them in
little Baggi's.
Speaker 2 (50:34):
It's it's such a it's it's so thin, it's tender. Yeah,
and uh and it's got the right amount of texture
and crunch.
Speaker 1 (50:41):
Yeah.
Speaker 3 (50:42):
They're addicting. Yes, The this right here is the perfect
breakfast for me, to be honest with you. I mean
everything's like super light, it's not overpowering, it's not overwhelming. Yeah,
and it's the color in this as well. Are you
(51:03):
making the mustard too?
Speaker 7 (51:05):
I will be this is actually this is a spicy
brown golds which I'll have on deck, but I will
be making the aln mustard. I was doing it for
the pop ups, but ran out for this for this day.
Speaker 3 (51:17):
Understood.
Speaker 2 (51:17):
Yeah, this is so incredible. Thank you so much for
sharing this with us.
Speaker 3 (51:21):
Yeah, my pleasure. Where where is your deli contestion located?
Speaker 7 (51:27):
It's gonna be two five four five East Speedway Boulevard,
so cross streets Speedway Boulevard and Tucson Boulevard. Hm, right
next to Santorini, a little Greek spot, best Greek food
in town. Delicious and uh yeah, we'll be open hopefully
in a month. And I'm on Facebook and Instagram so
(51:48):
you can keep updated and so in.
Speaker 2 (51:50):
May on the progress hopefully the first a couple of
weeks of May, right, yeah, the first two weeks hopefully,
and you'll be opened by right now, right yeah, right,
so right, absolutely incredible.
Speaker 3 (52:02):
Now you know what's the next steps?
Speaker 2 (52:05):
I mean, you got this step and you know I
can tell that you're an entrepreneur visionary, So what are
next steps for you?
Speaker 7 (52:13):
Next steps is just to create a family. I want
to hopefully attract people that have passion for this industry.
And what I'm trying to do is just create a
warm environment, very simple that the food speak for itself,
nothing fancy, just kind of walk in and feel comfortable
in all levels.
Speaker 3 (52:33):
You know, I will say, there's nothing to piss us off. Yeah,
definitely nothing fancy about this. But the flavor profile is
like it's it's very unique, and I think you actually
did bring something unique to.
Speaker 7 (52:46):
Do so cool. That's the goal. Yeah, doing it for
my own nostalogia really, you know. But but yeah, so
I'm glad it's shared. And there's a lot of the
big Jewish population in Tucson and they're just I think
dying for kind of a deli to bring that nostalgia back.
Speaker 1 (53:00):
You know.
Speaker 2 (53:00):
Absolutely, there's a area there's not really a lot of
outlets for them to go and get some really good foods. Right, No, right, No,
it's definitely needed, and Tucson, I think is as long
as we can really you know, drive some people to you.
And I think we need to do a coffee with
(53:21):
the tasty show with you and just come out and
do a live stream and oh yeah, and then post
and post and post.
Speaker 3 (53:28):
Yeah, come through.
Speaker 7 (53:28):
I have a little breakfast counter bar mm hm you know. Yeah,
to be a vibe a vibe love it.
Speaker 3 (53:35):
Yeah.
Speaker 2 (53:37):
All these flavors are so I mean there, it's so
simple and so complex at the same time. And the
layering is the layer of flavors is just incredible. And
you have that that really thin dough on the outside,
so it's not overwhelming.
Speaker 3 (53:50):
It's not over dowey.
Speaker 2 (53:50):
Every every time I've had a condition, it's always it's
like having bread and then and then there's some potato
in the middle. This is very different from that. And
I definitely appreciate the talent that you've brought to it.
And I can't wait to see or what else what
else you've done, because it's just it's really good.
Speaker 3 (54:13):
Have you have you ever thought of a bea I
was just thinking that I was gonna ask why not
for a day and we'll make it happen. Lamb Media,
you can do anything is goat, just do lamb Lamb.
Speaker 2 (54:28):
Yeah, Lamb would play better with the potatoes and the flavors.
It wouldn't be overwhelming.
Speaker 3 (54:31):
Yeah, lamb's a very Mediterranean as well. Yeah that perfect. Yeah,
I know a recipe. I know a guy. You know guy.
I know a guy. I know guy too. You're my guy. Hey.
Speaker 2 (54:42):
Well, thank you very much for joining us on the
Tucson Tasty Show. We'll see you next week and every
week here on Kannasty seven ninety uh. And when you're
waiting for the next show, go to the Tastyshow dot
com and check out all of our other things. We
do have events going on, a lot of events, so
stay tasty Tucson. Hello, this is Wesley's source with the
(55:15):
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 earl
Premium Beef exceptional premium beef flavor. Order online at Vepremiumbeef
(55:36):
dot Com. Again, that's VE Premiumbeef dot Com.
Speaker 3 (55:42):
Hi.
Speaker 5 (55:43):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
new tree and a child's educational outcome. Together, we can
make sure every child in our community has access to
(56:05):
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 2 (56:16):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(56:39):
and discover what you've been missing.
Speaker 3 (56:41):
Stay Tasty. Tucson.
Speaker 6 (56:42):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire uplift and give back
a Tucson We're meaningful tattoos and unique piercings, massage therapy,
soundbed session, metaphysical readers and classes for spiritual growth.
Speaker 4 (56:59):
Spark Project Collector.
Speaker 6 (57:00):
It helps you express your authentic self while giving back
to your community. Rent our event space. It's perfect for
your next gathering or your workshop. Visits Spark Project Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (57:14):
How would you like the perfect lush greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work. 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 Visit
Big Fulliff dot com and tell them you heard about
their business on the Tucson Tasty show
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, He summons forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:40):
Welcome back to the Tucsan Tasty Show, Tucson's only food
talk radio show. We're here serving up the stories behind
the favorite bites, SIPs, and sweet treats. I'm your host,
Wesley Source, joined by my right hand man and culinary
coal pilot Ex Dexcative Chef Christian Padilla Mozilla.
Speaker 3 (01:04):
Hey, what's up, Toucsan. We've got a sweet one for you?
Literally right, that's right. Today's today.
Speaker 2 (01:12):
We're heading south to Sirita, where one food truck has
become a local favorite, bringing joy, culture and serious flavor
to the streets.
Speaker 3 (01:23):
Please welcome the incredible Luisana d owner of Saw Treats
food Truck.
Speaker 2 (01:29):
This segment is powered by Vira Premium Beef, Tucson Family
Food Project, Local First Arizona Pertillo's hot Dogs in Socca,
supporting Southern Arizona's art and cultural culinary culture.
Speaker 3 (01:44):
Welcome to the show.
Speaker 4 (01:46):
Thank you, thank you for having me, thank you for
inviting me as well.
Speaker 2 (01:49):
Absolutely, we're really excited to talk about what you're doing,
why you're doing it, and why you started doing it.
Let's start from the beginning. What inspired you to launch
the food truck focused on desserts and community flavors.
Speaker 4 (02:05):
So what started off as a food truck was Verady
back in twenty twenty two. But initially I started working
from home in twenty eighteen, a mom of five kids,
and I just wanted to not just be a mom.
I wanted to bring something to the community where I
lived at before, which is Rancho Sawarita. I wanted to
(02:29):
introduce Mexican flavors to that community where I lived at.
And it started off by basically just doing Mexican snack treats.
Your traditional like fruit cups with different fruits with am
and tahina on them, and then like sandi a lokas,
which is a watermelon, couldn't have you get it out
(02:49):
and you put like these Japanese peanuts and then it's
like the Marino candies and then Pina lokas and that
was a hit. Like from the beginning, I would have
long lines in my my driveway, imagine, and people will
be like, you know what, do you make food as well?
And I'd be like I do, you know? And so
I one day I told my husband, you know what,
(03:11):
I'm going to start making food. Like people like our treats,
so I'm going to start going for it. So twenty eighteen,
two years later, I started making Bria. Bria was a
big thing back then, you know, Like so I was like, okay,
I'm going to start.
Speaker 3 (03:26):
It's a big thing right now.
Speaker 4 (03:28):
It is. It's still a big thing, right like yeah,
So I started making the bia Gis Saberia tacos. I
come Ga Saberia tacos. People comcast Saberia tacos, differentlys, right,
but same thing. And I started making Gis Saberia tacos.
And ever since then it's been a hit. Like I've gotten,
(03:48):
you know, great compliments from all my clients, and we've
been invited to a lot of events out in the
communities like in Saharita, even like further and Tucson. So
then that's where all this food came about just me
being a stay at home mom and just wanting to
(04:10):
you know, not just be a stay at home mom,
just wanted to do something else with my life pretty much.
Speaker 3 (04:16):
Absolutely, So my biggest question is what was the moment
that you realize, like, it isn't just a food truck,
it's you know, something for the people and the community
and how they're you know, and how it's connected altogether.
Speaker 4 (04:32):
The moment I realized is when people started calling me
like Si, the townhouse started calling me like, hey, can
you do more events? Can you do more, you know,
bring out more food, and pretty much the food is
what got the people. Like I said, I started with treats,
but it's just the food that started getting my name
(04:54):
more out there. So then that's when I was like,
oh my god, like people really enjoy my food. Is
not just my family, you know that I cook every
day for them, make them dinner and stuff, but it
was actually different people that were calling and asking for it.
Speaker 2 (05:10):
So it was more than just well, everybody loves my food.
And when somebody asked you, okay, well who's everybody, and
well my tea, my my grandma. Yeah, it's more than
just that it was it was the community that turned
out and that's what that's what made you start that.
Speaker 3 (05:27):
Now exactly what was the what.
Speaker 2 (05:31):
Was the there's always a cornerstone dish like that started everything?
Like what was it for you that you started making that?
Everybody was like this is it? Like this is what
you have to order when you come in and try.
Speaker 4 (05:47):
The Bieria. Like I said, when I start off with taberia,
that's what that was my like the hit, Like I
didn't want to introduce other foods. I just want to
stick to Berria. But then after that we just started
introducing Garnisara and that's my second number one, like my
second hit. Like Gess, we do a different twist everybody has,
you know, they're different flavors and the way they make
(06:09):
their food and we make also in our food fries.
So the gardanessallur fries fly out right away along with
the Beria and then we also do a Beria pizza.
That those three things are like the ones that people
are always calling me and asking are you selling today?
Speaker 3 (06:28):
You make my mouth water. So I don't know if
you know this, but I'm very particular Aboutberia. And Wesley
has had my beeria dish. So do you use goats
or beef?
Speaker 4 (06:41):
I use beef. I know goat is original lamb yeah,
I mean higher fancy, Yeah, goat Golt is the original one,
the traditional one. But people don't like go you know,
they don't.
Speaker 2 (06:58):
Yeah, but it's just we don't understand it in America.
I appreciate goat when it served properly, for sure, But
I'm an explorer of flavors.
Speaker 4 (07:10):
I think it's just because it's got you know, people
are like, oh my god, But I mean, yeah, as.
Speaker 2 (07:20):
Lamb, everybody, come on, I mean, Lamb is so tasty
and the best ones are ninety days. I mean, come on,
give me.
Speaker 3 (07:27):
A break, Lamb ribs. No, I'm hungry.
Speaker 2 (07:32):
No, So when you're when you're developing that flavor. Now,
we've actually talked to quite a few people about media
because it's such a cornerstone flavor in Tucson, and it's
definitely not something that Tucson created. It's a part of
the snoring culture. How many how many different seasonings? I
(07:52):
don't want to know what the seasonings are because that's
your secrets, but how many seasonings go into it?
Speaker 4 (07:59):
About ten ten?
Speaker 2 (08:00):
All right, that's probably the lowest number that I've heard recently.
But if we had, we've had one Almanza on and
he's like, I don't know, like thirty eight I last count,
but he's got his styal in.
Speaker 4 (08:14):
Yeah, everybody has their own style, you know, how they
make and then like once you start when when you're
new and making Beria and like, of course there's a
lot of spices and flavors that go into but once
you find one that fits you, what you like, that's
what you stick with and if people like it, then
you just stick with it. That's what I've learned to
do that they would like my flavor, and that's what
I've done for all these years now.
Speaker 3 (08:35):
Absolutely, yeah, I'm actually I do about nineteen in mind. So,
but I mean, you know, not too bread simplistic is
good too. Yeah, I mean I keep it simple, you know,
fair enough.
Speaker 2 (08:54):
But so the case of media tacos, are you using
the quarner tea or are you using are you making
the corner tias?
Speaker 4 (09:03):
I wish it's you know, in a food truck, it's
you know, you're so limited, like oh my gosh, yeah,
it's you only have so much base and it's just
me and my husband in there, and it's still like,
you know, like oh my gosh, t my space, get
out of my way, you know. And yeah, it's it's challenging.
Speaker 2 (09:21):
I tried to get him to stay in the studio,
but he was like, nope, I'm out. Yeah, he had
an excuse. He had the little one.
Speaker 3 (09:27):
With the with us.
Speaker 2 (09:28):
Yeah, but awesome. And then what would be what's some
other things that you have on the food truck that
are kind of the staples. I mean, you have such
amazing food, so so.
Speaker 4 (09:39):
Well we stuck to when we decided to make our
food truck. Obviously we we can't leave out the Siberia
tacos we as food. We make the Roman Beria as well.
That's very popular people like especially you know, cold season, wintertime.
Speaker 3 (09:56):
Forest.
Speaker 4 (09:57):
You're like my husband, he eats soup every day. I'm like,
not for me. I can't I can't do I can't
do it in the summer. So we do that. We
do the Beria pizzas as well, and then we do
Beria fries. We do like fresh cut French fries in
our food truck. So then we also.
Speaker 3 (10:15):
Do are they extra crispy?
Speaker 2 (10:18):
Because I've had some fries from from some food trucks
that I was I was actually kind of disappointed about,
and I knew exactly what was going on because the
oil wasn't hot enough yet and they were trying.
Speaker 3 (10:27):
To, you know, just rush your orders.
Speaker 2 (10:29):
They come out and they're floppy, their soggy, and they
have that weird texture when you bite into them. Yours
aren't like that at all. So I appreciate that, and
that's why I'm saying trying to get to there's very incredible.
Speaker 4 (10:41):
They are.
Speaker 2 (10:42):
Actually, when I was you were describing the Carnelisada fries,
I was like, oh no, that's that texture with you
get that crunch and then you get that the citrus,
you get the beef. So you got that, mommy, and
you got everything else. And I'm gonna let Christian.
Speaker 3 (11:03):
If anything, I would love to give you a Beria idea,
and he's had them before.
Speaker 4 (11:08):
Of course. Egg rolls, Oh those are right, I've seen those.
Speaker 3 (11:15):
Some some gettled wahaka in the center. And then you
survey with this uh.
Speaker 4 (11:21):
Uh huh.
Speaker 3 (11:21):
Yeah, let me tell you that was good.
Speaker 4 (11:24):
That's a great ideas together.
Speaker 2 (11:28):
Okay, well we'll be right back after this break and
a short short message from our sponsors. But stay, stay tuned,
and stay tasty. Hello, this is Wesley's source with the
Tucson Tasty Show.
Speaker 3 (11:48):
With every tasty bite.
Speaker 2 (11:49):
From the Premiumbeef dot Com, you get premium beef flavor
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera ORL Premium Beef exceptional
premium beef flavor. Order online at VE Premiumbeef dot Com. Again,
that's VE Premiumbeef dot Com.
Speaker 5 (12:13):
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
(12:33):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (12:47):
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
(13:09):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (13:14):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
the 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
(13:37):
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 (13:45):
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 warble turf experience, this
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest turf available. No mowing, no watering,
(14:09):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some starches applying customers only is the
Belieff dot Com and tell me you heard about their
business on the Tucson Tasty Show. Welcome to the Tucson
Tasties Show, brought to you by SOKA Southern Arizona Art
and Cultural Alliance dedicated to creating, preserving and dancing the arts.
(14:32):
And now it's time for more tasty bites with your host,
Wesley Source. Welcome back to the Tucson Tasty Show. This
segment is brought to you by Vera Earl Premium Beef
and the Tasty Show Box. Locally hand selected cuts delivered
from the ranch to your table. Orders yours at Vepremiumbeef
(14:54):
dot com. If you want to go to the tastyshow
dot com as well, you can go to shop go
to the bottom and click right on that Verra or
Vira oral logo and you can get there from our
website as well. Let's talk menu.
Speaker 3 (15:10):
Yeah, let's talk about the menu. You have some serious
dessert magic going on there. What are your popular items
and what items do you think people need to try
if you haven't had somebody that treats yet.
Speaker 4 (15:25):
For dessert wise? Fruit cup, you can never go around
with the fruit cup with you know, your watermelon, I
pull watermelon, pineapple, mongol, cucumber all mixed together and there
not a chat out. You know why because I you know,
you mess around with it and people just love that chamoist.
I hate the spicy stuff, yes, yeah, I mean like
(15:47):
so and so people don't like nothing and just plain
plain fruit. But that's very refreshing. That's just very especially
like the same in the summertime. It's just so good.
Speaker 3 (15:57):
Yeah. Do you make your own?
Speaker 4 (16:00):
No, we do not, but all my stuff is bought
from Mexico. Yeah, like not the fruit obviously, right, but
like the products stuff, yes, like the chamois and the Tahin.
It all comes from over there, so I make trips
over there to get my stuff.
Speaker 2 (16:17):
How do you come up with new treat flavors? Do
you have like an R and D process or is
it just like requests or how do you do that?
Speaker 4 (16:24):
It's all by what pretty much what I like, and
I know what like my kids there they're big influences.
But like mom, you gotta like I make like the
marindo apples. Those are very popular because I also make
fruit trays. When I'm not working the food truck, I
make fruit trays and they're like big sixteen round inch
(16:44):
fruit trays that I make with the marindo apples. Are
also the peppino locos. You got the cucumber, you cut
it and you put like the Japanese peanuts and the
marindo and salsa. There you go like botanas. You know.
Also what's really hit in the food truck when we
do make treats for the kids, or the hot cheets
(17:06):
and cheese, hot cheets and pickles, Haine. You can't go
wround with that, right, Yeah, That's that's what I grew
up and that's what the kids, the teenagers, even though
adults like it pepy wat the cups too as well.
Uh huh, it's the it's the Japanese peanuts with the
(17:26):
Marino candy glamato and then cut of cucumbers in there.
That one's also pretty good and pretty refreshing in the summertime.
Speaker 3 (17:35):
This is very like a nostalgic for me too. It
just reminds me of like growing up in ogalaxy. Right, yeah,
And with that, where can people find you? And how
can people hire you?
Speaker 4 (17:44):
So people can find me by Facebook or by Instagram
that treats and it's LLC And I have all my
menus there. I have when I post up, when I sell,
and pretty much I do right now just events like
people call me like, hey can you do it? Events?
I cater for parties, graduations, all that stuff as well.
Speaker 3 (18:04):
That's incredible.
Speaker 2 (18:05):
And one more time, everything's online correct or on social
media's that's how everybody get gets hold of you. Yes,
and one more time, what was the name.
Speaker 4 (18:15):
Saudi that treats? You could find me on Facebook or Instagram?
Speaker 3 (18:19):
Perfect?
Speaker 2 (18:20):
And uh, so you brought something in for us to
try and talk about, so uh, tell us about what
you brought in? And uh and of course why.
Speaker 4 (18:29):
So I brought what I started off with making food
is like tacos. So I brought you that with the
setup and I hope you guys enjoy awesome.
Speaker 2 (18:41):
Let's uh, let's get that and we're gonna give that
a shot. And with the do you recommend dipping in
or dipping the tacos or just you know, trying it
and then dipping it.
Speaker 4 (18:53):
I you gotta dip. I think you gotta do. Yeah,
you gotta dip.
Speaker 3 (18:59):
Wesley, we just had this conversations. All right, it's like
no comment.
Speaker 4 (19:07):
I don't know you guys.
Speaker 2 (19:08):
Wanted to serve you like Tina can help out here,
producer Tina for the rescue.
Speaker 3 (19:14):
Uh.
Speaker 2 (19:14):
And with with any of these casabedia tacos, Now, what
what is the cheese you're using?
Speaker 4 (19:20):
So I use mazzare you do?
Speaker 3 (19:23):
Okay? All right?
Speaker 4 (19:25):
The white cheese.
Speaker 2 (19:27):
These are definitely crunchy and you yeah, let's do this.
Speaker 4 (19:33):
There's some lime and also the the toppings.
Speaker 2 (19:38):
You want, We're gonna do that away from the keyboard.
Speaker 3 (19:49):
Yeah all right. So I like the spices.
Speaker 2 (19:55):
With the spices that you there, you go, what are
the peppers you're using in there?
Speaker 4 (20:03):
Bob, I'll give you what is is one of them,
and then there's a couple of more in there.
Speaker 3 (20:14):
M hm.
Speaker 7 (20:17):
You know the video tackle's bomb when without the consumer, can.
Speaker 4 (20:21):
You taste the seasoning?
Speaker 3 (20:24):
That's really good? Did you try to go for the
double dip because you know that's not allowed, right? I
flipped it.
Speaker 2 (20:29):
I used the backside, lucky for you, because that's the
only way to get banned from the Tucson Tasty Show
is double dipping.
Speaker 3 (20:40):
Uh.
Speaker 2 (20:41):
You know, Chef actually asked me one time, he was like,
you don't have problems with the germs, and I said, absolutely,
Your germs are for you.
Speaker 3 (20:47):
My germs are for me. Keep them separate.
Speaker 2 (20:52):
I don't share with my kids, and I don't share
drinks with my wife even so you.
Speaker 3 (20:56):
Know, my goodness, come on, why I.
Speaker 2 (21:00):
Share it with you? So this is really developed flavor.
I mean it's really good. How Oden are you cooking.
Speaker 3 (21:04):
That bedia for?
Speaker 4 (21:06):
I cook it for a good twelve hours.
Speaker 2 (21:09):
Amazing, And I think that's one of the secrets because
I've had some media tacos and it's uh, it's rushed,
so they're not as tender. The beef is dry and
it's a little bit disappointing and you're using a good
quality of beef as well.
Speaker 3 (21:26):
Yes, is that the chuck or.
Speaker 4 (21:30):
Yeah, that's all I use is chuck roll? Yeah, it
has it has a kick to it, right, Yeah, I know.
I I sometimes the hit and miss with when I
go at it, but I love people just love the
spiciness of it and they're like, you know what, we
don't even need salce on this because gives it all
the flavor.
Speaker 3 (21:51):
Yeah, I think. I mean, I don't think I've ever
had bevria with salsa on the side. Always what the
console man, you know, And that's and that's what develops
a flavor that's exactly tells the story if you will,
the levels of what am I looking for here?
Speaker 2 (22:13):
Deliciousness, tastiness, that's the word you're you're grasping for. But
it's a deeper flavor and it is really incredible. Can
definitely say that it's it's spicy. I love spicy, uh
and but it's not overly spicy because you can taste
those flavors and that you can taste the flavor from
(22:33):
the uh the peppers.
Speaker 3 (22:36):
So definitely spot on what's next? What's next for you?
Speaker 4 (22:43):
What's next is just to be able to just bring
this comfort food to people that want to taste Beria,
you know, and and hopefully just girl. It's a it's
a work in progress because I am a mom of
five kids and so it's challenging. Yeah, I have four
boys and I have my baby girl. I had a
daughter I finally after my four boys. So thank you.
(23:05):
So it's just a work in progress and hopefully my
kids can love to enjoy this and you know, take
over one day and I don't have to be like
just me and my husband and be like, hey, guys,
you want to go take the food truck out and
you guys, go do it. It's an investment, it is,
it's an investment. Yeah.
Speaker 3 (23:25):
So for a small business owner like dreaming big, what's
going to be your next step after this? And you know,
what do you have to bring to somebody eat that next?
Is what I'm trying to ask, Well.
Speaker 4 (23:40):
The next step of when I think about it and
dream about it, I would like to open a small
restaurant and just keep it simple, like with the stuff
that I make in the food truck. Now, just put it,
you know, out there and have a space where people
can come and sit and enjoy. That's what I would
like to, and that's what I envision hopefully one day.
I mean, we keep dreaming. I think anything's possible.
Speaker 3 (24:03):
I do have one more question. Actually, yes I scream
or rass Yeah, there you go. Yeah, I approve. And
now for everybody that doesn't know what you're talking about,
what is the rospatto? What is it? No, it's a
shaped ice. So again, growing up in Ogallas there's the
(24:25):
one Drasspo place. It's only open in the summer, you know,
YadA YadA, but lines around the corner. This place is
like renowned. So it's just it's not a slushy. It's
not like it's fine shaped ice. But I remember because
you keep bringing up a chamois and they do the
vombiles there with the lime and the tack about this happiness. Yeah,
(24:48):
and they do a chamoy raspalo there as well. So yeah,
I mean.
Speaker 7 (24:53):
It's like Italian shaved ice, but better yeah, but gooder different.
Speaker 4 (24:58):
Yeah oh yeah they have the one. Yeah those are good.
Speaker 3 (25:05):
Well, wonderful.
Speaker 2 (25:05):
Thank you for joining us today in the Tucs On
Tasty Show. If you everybody needs to try three to
Treat food truck, definitely check them out on the social
media's uh and uh. We'll have a link on the
everywhere we can, but we also follow you on Instagram,
(25:26):
so we'll just post out some stuff for you, but
definitely check him out, check us out. You can find
us at the Tastyshow dot com, on Instagram, Facebook, it's
The Tasty Show five to two oh on YouTube, and
of course all the podcast platforms as well as Canniest
seven ninety right here. So stay tuned. We've got another
(25:50):
another amazing half of the show. Jeremy is going to
be coming in and he's gonna tell us about what
he's got going on. He's got some really fun stuff
that's here. That's that's coming up pretty quick. So thank
you again for coming in and we'll see you shortly.
Speaker 3 (26:05):
Stay Tasty, Tucson.
Speaker 2 (26:14):
Hello, This is Wesley's source with the Tucson Tasty Show.
With every Tasty bite from vepremiumbef dot Com, you get
premium beefflavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving Verra ear ol
premium Beef exceptional Premium beef flavor. Order online at ve
(26:35):
Premiumbeef dot com. Again, that's ve Premiumbeef dot com.
Speaker 5 (26:42):
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 trire and a child's educational outcome. Together, we
can make sure every child in our community has access
(27:05):
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 (27:17):
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
(27:39):
and discover what you've been missing.
Speaker 3 (27:41):
Stay tasty. Tucson.
Speaker 6 (27:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give.
Speaker 4 (27:50):
Back a Tucson.
Speaker 6 (27:51):
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers, and classes for spiritual growth.
Speaker 4 (27:59):
Spark Project collect It helps you express.
Speaker 6 (28:01):
Your authentic self while giving back to your community. Rent
our event space. It's perfect 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 (28:15):
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 effortless flow by Carla,
the cleanest, coolest turf available. No mowing, no watering, just
(28:38):
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 applying customer's only visit
Big beliefof dot com and tell them you heard about
their business on the Tucson Tasty Show. Welcome back to
(29:03):
the Tucson Tasty Show. I'm your host, Wesley's source, and
I'm here with my co host, Christian Padilla, Chef. How
you doing today? Good graving, a good show. Yeah, I'm
a little more awake now.
Speaker 3 (29:17):
Yes.
Speaker 2 (29:17):
We did a couple of laps around the building, right, yeah.
Speaker 3 (29:22):
Had a little sprite. All good for breakfast.
Speaker 2 (29:26):
You know what I really wish that I had with
those uh those ques Obedia tacos more Castleberia tacos well fair,
but some of that uh cola blanca, uh baccanora, that
would have been good.
Speaker 3 (29:40):
Yeah. Can we can we do that again? Yes we can.
Speaker 2 (29:43):
He's amazing and that that that ban is really good.
I'm hoping that we can get a dinner set up
with him soon. We have that in the pipeline for sure.
Speaker 3 (29:54):
And then the menu is all written up and everything
ready to go, so.
Speaker 2 (29:58):
Yep, and and it it's just in the wild yeast.
I mean, it just adds this level of like flavor
that you don't get from all the the other distilled products.
Speaker 3 (30:09):
It doesn't it doesn't have the burn, you know what
I mean, Like I said, yeah, it's it's just so smooth.
It's yeah, it was dangerous. I mean, like you know
a good amount that morning. No you didn't.
Speaker 2 (30:22):
You only had like an ounce but yeah, but it
was little SIPs. Yeah, it was a lot of little
SIPs of little but all right, So we actually have
our next our next next guest.
Speaker 3 (30:36):
Would you like to introduce him? This is Jeremy. Hello,
how's it going good? Good? What's what's the name of
your location? What's that? What's the name of your location?
Speaker 7 (30:49):
So it's Kneller's Delicatessen and appetizing, nice Jewish style East
Coast delicatessen. I'm bringing that East Coast nostalgia.
Speaker 3 (30:56):
So on cool, awesome?
Speaker 2 (30:59):
Uh so, what what's actually to start this idea? Like
a Jewish Jewish style delicatessen in Tucson.
Speaker 7 (31:08):
Well, I'm half Latino half Jewish. So years ago i
told my parents, I'm like, you know, either been in
the industry for eighteen years. You know, it's like either
I'm opening up at Takai in the Bronx or queens
like Sonoran style, or doing a Jewish deli in the desert.
And for some reason this one was calling me. I
(31:28):
just been having a lot of nostalgia, Yeah, missing those mornings,
so yeah, just missing the banter and the morning coffee
New York times, just waking up and feeling like you
have a second.
Speaker 3 (31:43):
Home leaving your home.
Speaker 7 (31:44):
You know, it's a nice, warm feeling.
Speaker 2 (31:47):
Absolutely, yeah, absolutely. And what's going to be your specialty?
I mean that's you already got that dialed then?
Speaker 3 (31:53):
Right? Yeah, what is that? Few things?
Speaker 7 (31:57):
Definitely Kinish, which is a Jewish potato pastry similar to parogi.
Some would say better, but you know that's people's opinion. Absolutely,
and uh, you know it's just a very comfort pastry,
warm pastry in the morning that you eat with a
house deli mustard and a pickle.
Speaker 3 (32:14):
Fair enough. Yeah, you had me at pickle, I mean pickle,
any pickle and mustard. I'm like, cool, pickling. Have you
ever had a connention? I have. I Actually I'd never
had one until I made one, So I don't know
if that's the bar.
Speaker 2 (32:34):
So I tried it one time, but yeah, all right, yeah,
I tried it once, but I made it, so I
don't know if I did it right fair enough?
Speaker 3 (32:40):
And then so when are you guys gonna be open?
Or you open breakfast? Lunch? Are you gonna have dinner?
Speaker 2 (32:45):
Are you gonna have that deli style where you walk in,
you yelled at you tell them no, I want that,
and then and then they throw something across the counter,
You pay them and everybody's happy.
Speaker 7 (32:53):
Well suit for you.
Speaker 3 (32:54):
Yeah.
Speaker 7 (32:56):
No, we're going to be open seven to two to start, okay,
So just simple breakfast early breakfast, coffee, breakfast, sandwiches, uh,
and then lunch as well, and then we're out.
Speaker 3 (33:06):
And then bagels. Let's stock bagels. Yeah, are you making bagels? No,
I don't dare to touch that. Uh.
Speaker 7 (33:13):
To start, I'm going with Bubbies. They do it right
in town. Huge fan of them and they've been supplying
me for my pop up for the last eight months.
Speaker 3 (33:20):
They're my bagel supplier as well. Yeah, you know you
gotta have one.
Speaker 2 (33:24):
You got to say, we absolutely love their bagels. They
have the right chew, it has it, but they they're
they're doing it the right way. They're boiling it and
then they bake it right. Uh. And uh, Tucson water
is actually, oddly enough, very close to New York water.
(33:45):
It's hard, it's got a lot of calcium and minerals.
Speaker 3 (33:49):
And other things. Yeah, it's only corrosive if you boil
it down.
Speaker 2 (33:56):
But yes, then but you know that's I think why
it's really uh, it's really that yet.
Speaker 7 (34:04):
And they run with it. I mean I came back
from from from Brooklyn and not too long ago, and
I was eating bagels every day. Came back, went to
Bubby's the next day and I was like, yeah, it's
pretty close. You know, it's right there.
Speaker 2 (34:17):
Yeah, I have, I have, we are we have family
from Jersey and uh my cousin Eddie h does He's
like it's good, but he will never admit that it's
as good as and but.
Speaker 3 (34:33):
Yeah he's from Jersey. I don't know. But so what
are you doing with bagels?
Speaker 7 (34:39):
We are stubborn, so bagels. I do breakfast sandwiches, doing
like a nice wa breakfast bagel sandwich as well.
Speaker 3 (34:47):
Nice got.
Speaker 7 (34:50):
I do my own locks, so house cured dill light
cure locks, selling that by the pound, half pound, quarter pound,
and also on bagel. UH do locks tartar as well.
So with homemade pickles, capers, you know, shallots, all that jazz,
a little housemade delly mustard as well, and it just
makes a lovely metal melody with some dill on top
(35:12):
cream cheese. Very simple and clean.
Speaker 3 (35:13):
Absolutely. Yeah, do you do all of this out of
the truck?
Speaker 1 (35:17):
No?
Speaker 7 (35:17):
I do it at the brick mortar. Oh okay, yeah,
all right, but I was doing it, so I did
the pop ups. It's like a food cart.
Speaker 3 (35:25):
I was.
Speaker 7 (35:25):
I was using brick Boxes kitchen. The homies shout out
Nixon and Rons love you guys. Yeah, they were letting
me use their kitchen's commercial kitchen.
Speaker 2 (35:34):
They are actually partners of the Tucson Tasty Show. So
you can go in there and if you have the
secret password because you're a member of the Tucson Tasty Show,
you can whisper it across the bar and you actually
unlock a secret menu item. And you can do it
at Brick Box as well as a few other places.
But check out the Tasty Show dot com.
Speaker 3 (35:51):
Really and I membership.
Speaker 2 (35:55):
But no, and absolutely and if you want to be
a part of the partnership. It it's really low bar.
But it's all it's all about community and getting that
cross collaboration happened, so but definitely it's only ten dollars
a month for the community to be a part of it.
And the reason we did ten dollars a month was
because there's so many other programs you can be a
(36:15):
part of. Ten dollars is going to be something that's
going to get people in the door, uh, and they
can utilize it. But then they can win gift cards.
So every ten are menu items that they purchase, they
get a twenty five dollars gift card to a random
restaurant around town, which is really great. And we have
Mama Luise's Brick Box Hardbottle Brewing Company.
Speaker 3 (36:37):
We just added Button Brewer House. That one's really good.
Speaker 2 (36:40):
And then uh, Gourmet Girls and I said, Mama Luis's,
yes you did, Mama Luaisis, I'm gonna say that more time.
Gourmet Girls is kind of the standard. They're really good, uh,
and they're really exciting.
Speaker 3 (36:55):
And then you have.
Speaker 2 (36:58):
Dedicated and they actually have really dialed in a lot
of their stuff as well. So you have East Side
and northwest Side, so we get some coverage there. But
back to you, because that's what we're talking about. So
wet Log what is the shameless right, but the what
(37:19):
is the biggest hurdle that you've you've been running into
trying to open a restaurant because a lot of people
don't are don't understand what it's like just to get
that door open.
Speaker 7 (37:28):
Yeah, it's a ton of work. I've been doing this
for other owners, consulting and opening and GMing and all
that jazz. It's there's nothing like when it's all on
your plate and your shoulders. But I thrive in chaos
and stress. Sure, I'm in my happy place, you know,
(37:48):
I'm loving it. Every day I wake up, got a
list full of things to do. Can never cram them out,
but cram them end of the day. But the thing
that is struggling is I think waiting on the town,
the city, you know. Unfortunately, I think it's just a
little it's sparse to get electricians right now or plumbers
(38:10):
or you know, contractors and definitely like city approval and
no department and whatnot. Right, So that's kind of like,
you know, I'm very just kind of go go, go,
go go kind of guy. Yep, So when I have
to wait, it's just like that's a stressful moment.
Speaker 3 (38:25):
Absolutely, Yeah, Actually, I did here. I don't know if
this is a rumor or not, but for like fire
safety that there's only one person and for Pima County
that does all of it, so we can't confirm that.
Speaker 2 (38:37):
So no, that's why I said, I'm like, yeah, yeah,
I think there's a there's a team of people, but
you always have the fire chief that has to sign
off on stuff.
Speaker 3 (38:47):
So I think that that.
Speaker 2 (38:49):
So they have a team or a team that work
with them, but they have the final approval, so they
go out and inspect and then they get the reports
and they have to get a stamp. But and that's
I think we're maybe a misconception, but there's always a
behind everybody idea. But the glove test? Is that a
(39:09):
real thing? Like everybody you know for the bear and everything?
Speaker 3 (39:12):
Right, the glove test? No, have have you seen the bear? Yeah?
Speaker 7 (39:17):
I'm not remembering the glove test. I might have missed
that episode for the gas line, Oh yeah yeah yeah
yeah yeah yeah No safety, I use hand soap.
Speaker 3 (39:27):
I got it.
Speaker 2 (39:27):
Well, ah, fun but all right, and we got about
a minute left, so tell us, you know when we're
what is one thing that everybody needs to try when
they walk in your door.
Speaker 7 (39:41):
Definitely the locks, very proud of that. I'm really excited
about that. Yeah, it's I don't eat fish, but brought
some for you today too. And and the kinish. You
gotta have a kindish, you know. You can't really find him.
He's west of the Mississippi unless certain places in l
A and a couple of places here and there. But
it's kind of a dying art as that was a huge,
(40:04):
a huge influence of me doing this. Was very nostalgic
going in the mornings on the way to Waste Bay
or fishing or whatever. My grandpa we'd always get a kinish,
you know, and you seeing them close left and right,
even in New York, it's a yeah, it's just something
trying to bring back.
Speaker 2 (40:20):
Perfect Well, stay tuned, we're gonna come back. We're gonna
try some of this amazing food, talk about it and
as always.
Speaker 3 (40:28):
Stay tasty. Tucson.
Speaker 2 (40:33):
Hello, this is Wesley's source with the Tucson Tasty Show.
With every Tasty bite from Vee Premiumbeef dot Com, you
get Premium beefflavor from the amazing ground beef to the
melt in your mouth Ribbi Steaks. Every ounce is exceptionally
aged for more than twenty one days giving Verra Earl
Premium Beef Exceptional Premium Beef Flavor. Order online at Vepremiumbeef
(40:55):
dot com. Again, that's ve Premiumbef dot com.
Speaker 3 (41:01):
Hi.
Speaker 5 (41:02):
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
(41:25):
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 Tucson.
Speaker 2 (41:34):
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
(41:57):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 6 (42:01):
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
(42:24):
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 (42:33):
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,
(42:57):
just beautiful green yard that's safe for your family and pats.
Right now, get twenty five percent off, but Act Fast
ends April thirtieth.
Speaker 3 (43:04):
Some starch is applying customers only.
Speaker 2 (43:05):
Is a big beliefer dot com and tell me you
heard about their business on the Tucson Tasty Show.
Speaker 8 (43:13):
Welcome to the Tucson Tasties Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts. And now it's time for
more tasty bites with your host, Wesley Source.
Speaker 2 (43:32):
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source. Shout out again to our amazing sponsors Pertilla's
or Pertillo's Hot Dogs, SOCCA Local First Arizona, Vera, Earl
Premium Beef, and of course Tucson Family of Food Project.
I'm in here in studio with my co host, chef
Christian Padia, and we're having a great show.
Speaker 3 (43:55):
We are having a great show. Yeah, and a lot
of good food today.
Speaker 2 (43:57):
Yes, we have a Jeremy from Kneller's delicatestin and appetizing
and yeah, and we're going to talk about locks because
you brought some in. So when you're making locks, what's
that process like?
Speaker 7 (44:13):
So do a salt cure bath, So a four day process.
I do a medley of spices and berries and whatnot
with dill, a generous amount of dill, and you just
kind of let it desaturate, keep flipping it every day,
and you always put pressure on it to kind of
(44:34):
flatten it out and give it that nice texture, and
then it comes out of the bath and it's salty
and delicious.
Speaker 3 (44:42):
Do you ever do any smoked locks or is it
just no?
Speaker 7 (44:46):
I mean I've done it before. I just prefer a
nova style salmon locks. It's just it takes I feel
like the smokiness like takes over the flavor of that salmon,
you know, in the freshness of that salmon. So I
like it a little closer to sashimi style, if you may, Okay, And.
Speaker 3 (45:04):
Then yeah, no, I'm actually sorry. I got stuck in
my head. I'm like, I wonder what dal and smoke
would taste like together. But I'm a big fan of locks.
If I ever see locks on a menu, that is
definitely what I always are. Awesome. Yeah, it's always a staple.
(45:25):
It's always like, you know, I judge a place by
their locks.
Speaker 2 (45:29):
Yeah, yeah, yeah, absolutely, And well let's break it out.
Speaker 3 (45:34):
Let's see what this looks like.
Speaker 2 (45:36):
Producer Tina in the background taking photos, and we've got
the locks and we've got the cameras that are up here,
so we're gonna be able to see them. Definitely check
out the Tasty Show or the Tucson Tasty Show on
Instagram and Facebook and go to the YouTube channel. Don't
forget to follow and subscribe. It just helps to get
(45:58):
it or get the word out about all these amazing
local restaurants. And the more we played to the algorithm,
the better, and that's why we have so many followers.
Right and then, uh, Hot Stove Circuit is going to
be having another dinner, so definitely check out Hot Stove
Circuit dot buzz.
Speaker 3 (46:21):
It's it's already passed, but it is. It's definitely a
really cool.
Speaker 2 (46:29):
Organization to be part of and we're really excited to
be able to support them, and definitely go to Hot
Stove Circuit dot buzz, check out the Tasty Show dot
com as.
Speaker 3 (46:38):
Well, go to events.
Speaker 2 (46:39):
We have all the events posted on there and it's
all the events in town for SOCCA as well, in fact,
Socca's Sombre Day. I'm butchering it. I need some backing here,
back up, some.
Speaker 3 (46:55):
Braid.
Speaker 2 (46:56):
Oh nope, I messing it up. Yes, but it's it's
celebrating America's best Mexican food, which is two sons. Yes,
and that's May seventh. We're really excited about that.
Speaker 3 (47:14):
Definitely.
Speaker 2 (47:15):
Check out the coffee with the tasty show. Doesn't cost
you a penny to come out and jump on camera
with us. It's just literally coffee and conversation and that's
gonna be at Pertillo's and we're really excited to be
showcasing that. In fact, this month May is National Italian
Beef Month. I'm moving it into a month, but May
(47:37):
first is National Italian Beef Days May first, and so
you gonna have to go go get an Italian beef
from Bertillo's. It's really good, but you gotta get it
dipped and you have to have the hot jardin era
and if you don't know what.
Speaker 3 (47:52):
It is, have fun. It'll be delicious. Yes, are you ready?
Huh oh, I'm excited for this kindish mustard everything. Thank you,
thank you so much for bringing all this in for
us to try, and thanks for having me. So I
(48:15):
take back what I said the doors. I've never made
a kandish.
Speaker 2 (48:21):
I'm like, wait, mine didn't look at like a potato pancakes.
Speaker 3 (48:29):
The other potato things.
Speaker 2 (48:34):
And there you goas are for Honkah because you fry them,
and that's what the.
Speaker 3 (48:43):
Holidays about.
Speaker 7 (48:44):
Yeah, I will not have those regularly, but for the holidays,
hamburger kindish.
Speaker 3 (48:49):
Yeah.
Speaker 7 (48:49):
So I did a hamburger cheezburger kandish for for the
kiddos for a private passover dinner yesterday and the day before.
But every day we'll have a kindish special so utilizing
some cross ingredients cross utilizing some ingredients. And uh, I
do Jewish style brisket kindish mushroom, feta, artichoke and olive.
(49:14):
I mean, you know, you can do whatever you want
with it.
Speaker 2 (49:16):
Really, what's the difference between the traditional and Jewish style brisket?
Speaker 7 (49:21):
So juice style you is traditionally braised with kind of
like it's its own juices and a nause you that
you creator, a consumme that you add. So I like
to smoke mine first and then braise it so it
gives it a little extra texture and smoky flavor. Obviously,
I just just slow cooking. It's the best way to
do a brisket in my opinion. I do a brisket
(49:46):
date gravy on top mm hmm. Gives a little sweet touch.
And that was my grandma's recipe.
Speaker 3 (49:55):
That's sorry, can't talk eating. No, no. This this burger
kandish is I mean level. Yeah, it's next level. Honestly,
I'm like, I've never had anything like this. It's amazing.
The locks is really good too.
Speaker 2 (50:14):
I mean it still has that salmon flavor, so you're
not just it's not just something that's on top that's flavorless.
Speaker 3 (50:20):
And uh, and then you have fried bread.
Speaker 7 (50:23):
Right those are homemade bagel chips with Buggies bagels, so
nice day day old bagels. I'll be baking them, oiling
them up, seizing them as well, and sell them in
little Baggi's.
Speaker 2 (50:34):
It's it's such a it's it's so thin, it's tender. Yeah,
and uh and it's got the right amount of texture
and crunch.
Speaker 1 (50:41):
Yeah.
Speaker 3 (50:42):
They're addicting. Yes, The this right here is the perfect
breakfast for me, to be honest with you. I mean
everything's like super light, it's not overpowering, it's not overwhelming. Yeah,
and it's the color in this as well. Are you
(51:03):
making the mustard too?
Speaker 7 (51:05):
I will be this is actually this is a spicy
brown golds which I'll have on deck, but I will
be making the aln mustard. I was doing it for
the pop ups, but ran out for this for this day.
Speaker 3 (51:17):
Understood.
Speaker 2 (51:17):
Yeah, this is so incredible. Thank you so much for
sharing this with us.
Speaker 3 (51:21):
Yeah, my pleasure. Where where is your deli contestion located?
Speaker 7 (51:27):
It's gonna be two five four five East Speedway Boulevard,
so cross streets Speedway Boulevard and Tucson Boulevard. Hm, right
next to Santorini, a little Greek spot, best Greek food
in town. Delicious and uh yeah, we'll be open hopefully
in a month. And I'm on Facebook and Instagram so
(51:48):
you can keep updated and so in.
Speaker 2 (51:50):
May on the progress hopefully the first a couple of
weeks of May, right, yeah, the first two weeks hopefully,
and you'll be opened by right now, right yeah, right,
so right, absolutely incredible.
Speaker 3 (52:02):
Now you know what's the next steps?
Speaker 2 (52:05):
I mean, you got this step and you know I
can tell that you're an entrepreneur visionary, So what are
next steps for you?
Speaker 7 (52:13):
Next steps is just to create a family. I want
to hopefully attract people that have passion for this industry.
And what I'm trying to do is just create a
warm environment, very simple that the food speak for itself,
nothing fancy, just kind of walk in and feel comfortable
in all levels.
Speaker 3 (52:33):
You know, I will say, there's nothing to piss us off. Yeah,
definitely nothing fancy about this. But the flavor profile is
like it's it's very unique, and I think you actually
did bring something unique to.
Speaker 7 (52:46):
Do so cool. That's the goal. Yeah, doing it for
my own nostalogia really, you know. But but yeah, so
I'm glad it's shared. And there's a lot of the
big Jewish population in Tucson and they're just I think
dying for kind of a deli to bring that nostalgia back.
Speaker 1 (53:00):
You know.
Speaker 2 (53:00):
Absolutely, there's a area there's not really a lot of
outlets for them to go and get some really good foods. Right, No, right, No,
it's definitely needed, and Tucson, I think is as long
as we can really you know, drive some people to you.
And I think we need to do a coffee with
(53:21):
the tasty show with you and just come out and
do a live stream and oh yeah, and then post
and post and post.
Speaker 3 (53:28):
Yeah, come through.
Speaker 7 (53:28):
I have a little breakfast counter bar mm hm you know. Yeah,
to be a vibe a vibe love it.
Speaker 3 (53:35):
Yeah.
Speaker 2 (53:37):
All these flavors are so I mean there, it's so
simple and so complex at the same time. And the
layering is the layer of flavors is just incredible. And
you have that that really thin dough on the outside,
so it's not overwhelming.
Speaker 3 (53:50):
It's not over dowey.
Speaker 2 (53:50):
Every every time I've had a condition, it's always it's
like having bread and then and then there's some potato
in the middle. This is very different from that. And
I definitely appreciate the talent that you've brought to it.
And I can't wait to see or what else what
else you've done, because it's just it's really good.
Speaker 3 (54:13):
Have you have you ever thought of a bea I
was just thinking that I was gonna ask why not
for a day and we'll make it happen. Lamb Media,
you can do anything is goat, just do lamb Lamb.
Speaker 2 (54:28):
Yeah, Lamb would play better with the potatoes and the flavors.
It wouldn't be overwhelming.
Speaker 3 (54:31):
Yeah, lamb's a very Mediterranean as well. Yeah that perfect. Yeah,
I know a recipe. I know a guy. You know guy.
I know a guy. I know guy too. You're my guy. Hey.
Speaker 2 (54:42):
Well, thank you very much for joining us on the
Tucson Tasty Show. We'll see you next week and every
week here on Kannasty seven ninety uh. And when you're
waiting for the next show, go to the Tastyshow dot
com and check out all of our other things. We
do have events going on, a lot of events, so
stay tasty Tucson. Hello, this is Wesley's source with the
(55:15):
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Speaker 3 (55:42):
Hi.
Speaker 5 (55:43):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
new tree and a child's educational outcome. Together, we can
make sure every child in our community has access to
(56:05):
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 2 (56:16):
Ready to spice up your dining experience, Join the Tucson
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and discover what you've been missing.
Speaker 3 (56:41):
Stay Tasty. Tucson.
Speaker 6 (56:42):
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