May 9, 2025 • 14 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra is joined by Armando De La Torre, owner and operator of Guisado’s, to talk about…. BURRITOS & FOOD!
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Episode Transcript
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Speaker 1 (00:05):
KFI AM sixty live everywhere on the iHeartRadio app.
Speaker 2 (00:10):
Happy Friday Morning.
Speaker 1 (00:11):
It is the Bill Handle Show, Neils Faedra and the
morning crew here hanging out with you today. We're doing
Foody Friday as we always do, doing it a little different.
But I had a buddy of mine come in. Look
at your face, look at smiling, let's see you. It's
nice to see you. So this is how we have
to do it. Armando da Latori Senior. The other one's
(00:34):
a fake. If you ever come across the other one, fake, Yeah,
living off your name.
Speaker 2 (00:42):
How is Junior?
Speaker 3 (00:43):
He's done good.
Speaker 4 (00:43):
He's doing good now that I'm taking a day a
week off. He's working seven days along with my daughter Natalie,
and they work seven days a week.
Speaker 3 (00:50):
But that's what the business takes.
Speaker 1 (00:52):
And you brought Natalie with you. So what is Natalie
doing at the at Gisados?
Speaker 2 (00:57):
Now?
Speaker 4 (00:58):
Natalie runs half of the locations and Armanda does the
other half, and they alternate and they switch around. They
all just we try to make personal contact to every
location every day somebody.
Speaker 1 (01:09):
So if you haven't figured out, that is the voice
of Armando de Latrei with Gisado's how many locations do
you have now?
Speaker 3 (01:18):
We have ten Guisados.
Speaker 4 (01:19):
We have Blaita, Silver Lake and George's Burger's in Boyle Heights.
Speaker 1 (01:25):
Is Boyle Heights the first location for Gisathos as well.
Speaker 3 (01:31):
Yes, Brooklyn and Saint Louis.
Speaker 4 (01:32):
Caesar Cholves in Saint Louis was the first Yasados twenty
one shoves.
Speaker 2 (01:37):
Did you just call it Brooklyn?
Speaker 4 (01:39):
Well, I mean my dad started in Brooklyn, Minnesota in
nineteen sixty two, so we grew up with Brooklyn Avenue.
Speaker 2 (01:46):
Yeah.
Speaker 1 (01:46):
I was gonna say that's pretty, that's going uh way back, Yeah,
when when cancers was still there. So you got a
great location down the street from the Boys in Blue
their Dodger Stadium Echo Park.
Speaker 3 (01:59):
Right.
Speaker 1 (01:59):
Yeah, So so you've got one down here in Burbank
and we thought, you know what, the gang here works
their tail off all the time, and I thought, let's
let's get some some food in here, but good food.
Speaker 2 (02:13):
So I just.
Speaker 1 (02:15):
Texted you yesterday and said, hey, can you bring some
food and then come on the air and you're like done,
But then you wrote back and went, oh you mean
for me to come in? You don't even think about
plugging your own self you just said, what you know,
you need food, it's there, it's going to be there.
Speaker 3 (02:29):
Well, I appreciate your friend. So whatever you need, you do.
Speaker 2 (02:33):
Huh do you tell people?
Speaker 3 (02:34):
No, I don't tell that.
Speaker 2 (02:34):
I wouldn't either.
Speaker 4 (02:35):
I was telling Natalie my way up here, I'm excited
to meet Bill handle and and says he's not here.
Speaker 2 (02:40):
No, I'm filling in. Thanks for listening yesterday.
Speaker 1 (02:42):
Man, Geez, when Bill's gone, You're like, it's all right,
Well we'll hook you up. Trust me, he would love
your food. You have to come on when he's here,
he would be thrilled. I'm excited to see. So tell
us a little a bit about giesaw thos and what
the name means and all that.
Speaker 4 (03:00):
Well, we started fifteen years ago in boil Heights. The
name is a gieso is a stew or a braiz.
So we have a different stews. We don't have got
in a salad. I don't have al pastoa because it
just that's grilled meat. Plus my mom didn't know how
to make out pastore, so she would make a stew.
And then we grind our corn for our tortillas, so
(03:21):
as a little another layer of flavor and We started
with seven items. Now we're up to fifteen, so the
menu has grown. We have some vegan stuff, we have
some vegetarian you know, beef, chicken, pork, and all those
handmade tortillas.
Speaker 3 (03:39):
Yeah, handmade cortillas.
Speaker 4 (03:41):
And then for our breakfast burritos, we do have flour
tortillas for breakfast britos.
Speaker 1 (03:46):
And so anything you can get as a taco, breakfast taco,
you can get made. It's about what double the portion
or something like that to make it into a burrito, right, wow,
because these are these are the most perfect size burritos.
Speaker 4 (04:00):
Think so, I think it's not too big. You can
you can hold it and drive at the same time.
Come on in, well, come on in, well called Schreiber
coming in. Yeah, I heard something about food.
Speaker 2 (04:12):
Here, take something. What what did you bring today?
Speaker 3 (04:15):
WEENI an egg?
Speaker 1 (04:16):
Oh, that's a good one. Bacon and egg also a
good one. This is that's one of my favorites.
Speaker 4 (04:23):
And special one for Neil that we don't have the restaurant.
I tried, but nobody ordered it with a spam and egg.
Nobody ordered it for you with your educated palette. I
appreciate you bring me this man. Which one is the spam,
I got.
Speaker 5 (04:37):
The I got the bacon and egg one in here,
you guys, and I'm tearing up.
Speaker 2 (04:40):
It's so good, excellent, right, It's just made my morning.
It's I will all get like three of them at
a time. I'll have them delivered.
Speaker 1 (04:50):
Uh to the house, and I'm just like sometimes I'm
you know, WEENI an egg because that's you know, that's
that is the go to for It's Mother's Day, for
every hard working mom out there. And the kid says,
you know, I went breakfast, and it's it's cut up
a hot dog, you know, brown them a little bit
and then throwing some scrambled eggs and you've got breakfast.
Speaker 4 (05:13):
That was my walk to school in the morning was
a breed of either Churisso or Winian egg.
Speaker 3 (05:18):
Yeah.
Speaker 1 (05:19):
So what I laughed when you guys told me that,
You're I'm like, that is brilliant. I mean, that is
such a great combination. And it's, you know, just wonderful.
Hanging out with my buddy Armando Dellatori and his daughter
Natalie from Gisathos. If you don't know about Gisathos, if
you love just mind blowing food tacos with low and
(05:44):
slow stewed meats, and you've got to.
Speaker 2 (05:49):
Check their food out. You got to check them out.
Speaker 1 (05:51):
Guisados dot la, Gisatos dot la is where you can
find them there and on social media as well. And
you brought food for everybody, and you want to lead
us off, which one did you pick?
Speaker 2 (06:05):
I went with a spam because you went with the spam.
Speaker 1 (06:09):
So the spam was brought special. They it's not at
the stores currently, right. I tried at the beginning, but
nobody ordered It's hite just because they didn't. They weren't
sure what it is or anybody knows what it is. Well, no,
I don't mean what I'm not asking if it tastes good.
I'm not asking these questions. I'm once it tastes good.
(06:29):
I don't want to know what it is, because I've
had that issue before where somebody says, hey, you just
ate brain.
Speaker 2 (06:35):
I'm like, don't tell me that. I was enjoying it.
It's so good, but it is it?
Speaker 1 (06:42):
Really, You've got to get some old lady out in
front giving samples of this like they do at Costco,
and then people will know what it is, because that
is really I agree.
Speaker 2 (06:54):
I'm a fan of them.
Speaker 3 (06:55):
And the egg I agree, I'll try again.
Speaker 1 (06:58):
It's the spice is and it's just like extra salty Jr.
To sign off, Oh, okays having the Yeah, so that's
what I remember as a kid. Mommy, how come Daddy's
eggs are brown? So because you're a halfy now, shush,
what do you think?
Speaker 2 (07:18):
It's delicious?
Speaker 6 (07:20):
I'm actually a big fan of the I've I'm not
I'm not a cook or anything I made too. And
this one there's not a lot of grease, which I'm
a big fan of. Well it's high quality, yeah, because
I had one. And if you don't drink the grease,
it's not a good thing for your temmy.
Speaker 3 (07:36):
I grew up on it. And you know the bottom
of the britles all red.
Speaker 1 (07:39):
Yeah, exactly through like home. Yeah, there's just it really
is one of my favorite things. When I was a kid.
I wasn't crazy about it. As I got older. Now
I crave it. Now it's like I get it. But
that was always my dad's eggs.
Speaker 2 (07:53):
Were that way.
Speaker 1 (07:54):
And it's like, how come dad's eggs are different than ours?
Seized Mexican and uh and you're a hapfy Okay, Well,
well you learn as we get older, Heather, you enjoyed it, yes?
And which did you get? You got the bacon.
Speaker 2 (08:10):
I got the bacon and cheddar one.
Speaker 5 (08:12):
And you know, it's hard to eat so early when
you come in so early. And I was sitting here going,
I'm so hungry, and then Anne was like, would you
like a burrito? And it has totally just turned my
turn my day around.
Speaker 3 (08:25):
For sure.
Speaker 1 (08:26):
I would lose my FOURK reporter card if I don't
bring food in on Friday.
Speaker 2 (08:30):
That's star hosting. Come on, now, it's so good. Will
is will around? Yeah, I'm here, there's a manger on
the four front. Hold on a second. I had the bacon.
Speaker 3 (08:43):
Oh my gosh, Oh my gosh, very very very very
good brio.
Speaker 4 (08:47):
I'm so embarrassed because I've seen the Guizato's signs around
and I've never been inside.
Speaker 2 (08:52):
So now now you pop in tie, They're all over
the place. Definitely be popping in you guys.
Speaker 5 (08:57):
I already texted my husband about these burrita because he
gets very jealous and he goes, wait, there's a spam
burrito and I was like, yes, man, he will he
would eat it for sure.
Speaker 1 (09:09):
It's the marketing, all right, you'll have whites and Hawaiians
lined up like Hawaiian restaurant. As far as the I
can see, Hey, we're going to Cuiato's.
Speaker 2 (09:22):
Do you want to spam? See or no? It's guidados.
Speaker 5 (09:25):
That's how we would say it.
Speaker 3 (09:28):
I get a lot of guidos digame.
Speaker 2 (09:32):
Do you want it?
Speaker 3 (09:33):
Or no?
Speaker 2 (09:34):
Gosh what kind of tortilla?
Speaker 3 (09:36):
Honey, what kind of tortilla?
Speaker 1 (09:38):
Yeah, you'll get it. They'll be coming for the spam
like nobody's business.
Speaker 2 (09:42):
It is. It is really good. But you I the
three that I sent you.
Speaker 1 (09:47):
That I said, hey, just bring three of these if
you can, were the three that I get most.
Speaker 2 (09:52):
So that's why that. As far as in.
Speaker 1 (09:55):
Breakfast and the bacon, yeah, and so if I'm if
I'm going into one to eat, it's usually the sample platter.
The santacos, Yeah, get a little bit of everything.
Speaker 4 (10:09):
And for vegetarian breakfast brito, we do have the make ghana,
which is just tomato onions, alapenos scramble with eggs.
Speaker 1 (10:17):
It kills me every time. U Joe Kwan from Spectrum
News just texted me, she goes, I love gesos, thank you.
She's uh, she's a surfer too, so she's probably getting
right out of the waves and straight into it. When
Hermosa Beach Okay, her Moosa Beach, that's I heard beach,
and that's why I thought Orange County.
Speaker 3 (10:37):
They were Long Beach, Venice Beach, Hermosa.
Speaker 2 (10:40):
Beach, Okay, West Hollywood.
Speaker 4 (10:42):
West Hollywood, Burbank, Burbank, Downtown, La, Echo Park, Beverly Hills,
and boil Heights.
Speaker 2 (10:50):
I'll be hitting up the Burbank one.
Speaker 1 (10:52):
Beverly Hills, and boil Heights. You got them everywhere. Yeah,
it's even the rich people can taste them. They go
over there and keep driving until everybody gets pale, and
then you can go have.
Speaker 4 (11:04):
I have some amazing employees that help me, and I
have amazing customers that are always reminding people and remind
me of why I love what I'm doing, and they
encourage me to keep going because, yeah, it's challenging.
Speaker 3 (11:17):
For restaurants right now.
Speaker 2 (11:19):
How's that going?
Speaker 1 (11:20):
By the way, it's challenging, But where's the where's the
pinch points? I mean, the city of la is a
bitch to work with, period, they really are.
Speaker 2 (11:29):
They.
Speaker 1 (11:29):
I don't find them to be a business small business
and not not at all, and I know some of
the hoops you've gone through, and many other friends in
the hospitality industry.
Speaker 4 (11:41):
I feel like asking. I feel like telling them, listen,
if you don't want me here, to just tell me,
but don't slowly kill me.
Speaker 3 (11:48):
Yeah, but again you know no, I love you. Just
get your face under the.
Speaker 4 (11:54):
Was it Monty Python that song always look on the
bright side of life.
Speaker 2 (11:58):
I don't know how you keep smiling.
Speaker 1 (12:00):
I mean, really, it's it's a hard gig and because
of the control you run it like in and out
family style in that sense that it's like if we
can't control where the ingredients come from, how they're made,
and that it's like yet still you grow.
Speaker 4 (12:14):
Right, it's a tough grind, and I'm speaking for a
lot of restaurants, it's a tough grind.
Speaker 1 (12:20):
Well, I know that you treat your people right and
they continue to work hard for you. You keep family involved,
which to me is a sign of connection with the
community and showing hey, we're part of this with you,
so we're serving you like you're one of us and
all of that. But I've loved the food since day one.
You and I've become very close through you know, the
(12:41):
from the first time you've been on the show. And
I consider you one of my closest and dearest friends,
and I.
Speaker 4 (12:47):
Really sincesarily appreciate it, and I appreciate what you do
for restaurants and small businesses.
Speaker 3 (12:52):
I really do.
Speaker 2 (12:52):
Oh it's my honor.
Speaker 1 (12:53):
I get nothing, nothing more, Nothing excites me more than
turning people on to new restaurants. I've said this before
and I will say it again that the local economy
rises and falls on restaurants and hospitality, period. And if
we don't go out those places that you call beloved
that you only visit once a month, go away. If
(13:15):
that's all you can do, great, once a month, great.
But I'm saying, if you have the wherewithal and you're
you're not visiting, or you're not doing even takeout, which
is less of a perk for a restaurant these days
because everybody's hands in it.
Speaker 2 (13:30):
But it really it. That's the lifeblood of these places.
Speaker 1 (13:35):
And and I and I think all of them, I
don't know chain restaurants, fast for all of it plays
a part in the economy.
Speaker 2 (13:42):
But it's good to see you, buddy, even.
Speaker 3 (13:43):
If we have to do it on the radio.
Speaker 1 (13:45):
Pete say nice to see you. Love to Marlene and
to Junior and the gang. Thanks Neil, he saw those
g saw those dot l a GI saw those dot LA.
Bring this spam one on, But I got to tell
you it's a great contender for or Weenie Winnie's Cone Puebos.
Speaker 2 (14:04):
This is a nice contender for that as well. All Right,
all right,
KFI AM sixty live everywhere on the iHeartRadio app.
Speaker 2 (00:10):
Happy Friday Morning.
Speaker 1 (00:11):
It is the Bill Handle Show, Neils Faedra and the
morning crew here hanging out with you today. We're doing
Foody Friday as we always do, doing it a little different.
But I had a buddy of mine come in. Look
at your face, look at smiling, let's see you. It's
nice to see you. So this is how we have
to do it. Armando da Latori Senior. The other one's
(00:34):
a fake. If you ever come across the other one, fake, Yeah,
living off your name.
Speaker 2 (00:42):
How is Junior?
Speaker 3 (00:43):
He's done good.
Speaker 4 (00:43):
He's doing good now that I'm taking a day a
week off. He's working seven days along with my daughter Natalie,
and they work seven days a week.
Speaker 3 (00:50):
But that's what the business takes.
Speaker 1 (00:52):
And you brought Natalie with you. So what is Natalie
doing at the at Gisados?
Speaker 2 (00:57):
Now?
Speaker 4 (00:58):
Natalie runs half of the locations and Armanda does the
other half, and they alternate and they switch around. They
all just we try to make personal contact to every
location every day somebody.
Speaker 1 (01:09):
So if you haven't figured out, that is the voice
of Armando de Latrei with Gisado's how many locations do
you have now?
Speaker 3 (01:18):
We have ten Guisados.
Speaker 4 (01:19):
We have Blaita, Silver Lake and George's Burger's in Boyle Heights.
Speaker 1 (01:25):
Is Boyle Heights the first location for Gisathos as well.
Speaker 3 (01:31):
Yes, Brooklyn and Saint Louis.
Speaker 4 (01:32):
Caesar Cholves in Saint Louis was the first Yasados twenty
one shoves.
Speaker 2 (01:37):
Did you just call it Brooklyn?
Speaker 4 (01:39):
Well, I mean my dad started in Brooklyn, Minnesota in
nineteen sixty two, so we grew up with Brooklyn Avenue.
Speaker 2 (01:46):
Yeah.
Speaker 1 (01:46):
I was gonna say that's pretty, that's going uh way back, Yeah,
when when cancers was still there. So you got a
great location down the street from the Boys in Blue
their Dodger Stadium Echo Park.
Speaker 3 (01:59):
Right.
Speaker 1 (01:59):
Yeah, So so you've got one down here in Burbank
and we thought, you know what, the gang here works
their tail off all the time, and I thought, let's
let's get some some food in here, but good food.
Speaker 2 (02:13):
So I just.
Speaker 1 (02:15):
Texted you yesterday and said, hey, can you bring some
food and then come on the air and you're like done,
But then you wrote back and went, oh you mean
for me to come in? You don't even think about
plugging your own self you just said, what you know,
you need food, it's there, it's going to be there.
Speaker 3 (02:29):
Well, I appreciate your friend. So whatever you need, you do.
Speaker 2 (02:33):
Huh do you tell people?
Speaker 3 (02:34):
No, I don't tell that.
Speaker 2 (02:34):
I wouldn't either.
Speaker 4 (02:35):
I was telling Natalie my way up here, I'm excited
to meet Bill handle and and says he's not here.
Speaker 2 (02:40):
No, I'm filling in. Thanks for listening yesterday.
Speaker 1 (02:42):
Man, Geez, when Bill's gone, You're like, it's all right,
Well we'll hook you up. Trust me, he would love
your food. You have to come on when he's here,
he would be thrilled. I'm excited to see. So tell
us a little a bit about giesaw thos and what
the name means and all that.
Speaker 4 (03:00):
Well, we started fifteen years ago in boil Heights. The
name is a gieso is a stew or a braiz.
So we have a different stews. We don't have got
in a salad. I don't have al pastoa because it
just that's grilled meat. Plus my mom didn't know how
to make out pastore, so she would make a stew.
And then we grind our corn for our tortillas, so
(03:21):
as a little another layer of flavor and We started
with seven items. Now we're up to fifteen, so the
menu has grown. We have some vegan stuff, we have
some vegetarian you know, beef, chicken, pork, and all those
handmade tortillas.
Speaker 3 (03:39):
Yeah, handmade cortillas.
Speaker 4 (03:41):
And then for our breakfast burritos, we do have flour
tortillas for breakfast britos.
Speaker 1 (03:46):
And so anything you can get as a taco, breakfast taco,
you can get made. It's about what double the portion
or something like that to make it into a burrito, right, wow,
because these are these are the most perfect size burritos.
Speaker 4 (04:00):
Think so, I think it's not too big. You can
you can hold it and drive at the same time.
Come on in, well, come on in, well called Schreiber
coming in. Yeah, I heard something about food.
Speaker 2 (04:12):
Here, take something. What what did you bring today?
Speaker 3 (04:15):
WEENI an egg?
Speaker 1 (04:16):
Oh, that's a good one. Bacon and egg also a
good one. This is that's one of my favorites.
Speaker 4 (04:23):
And special one for Neil that we don't have the restaurant.
I tried, but nobody ordered it with a spam and egg.
Nobody ordered it for you with your educated palette. I
appreciate you bring me this man. Which one is the spam,
I got.
Speaker 5 (04:37):
The I got the bacon and egg one in here,
you guys, and I'm tearing up.
Speaker 2 (04:40):
It's so good, excellent, right, It's just made my morning.
It's I will all get like three of them at
a time. I'll have them delivered.
Speaker 1 (04:50):
Uh to the house, and I'm just like sometimes I'm
you know, WEENI an egg because that's you know, that's
that is the go to for It's Mother's Day, for
every hard working mom out there. And the kid says,
you know, I went breakfast, and it's it's cut up
a hot dog, you know, brown them a little bit
and then throwing some scrambled eggs and you've got breakfast.
Speaker 4 (05:13):
That was my walk to school in the morning was
a breed of either Churisso or Winian egg.
Speaker 3 (05:18):
Yeah.
Speaker 1 (05:19):
So what I laughed when you guys told me that,
You're I'm like, that is brilliant. I mean, that is
such a great combination. And it's, you know, just wonderful.
Hanging out with my buddy Armando Dellatori and his daughter
Natalie from Gisathos. If you don't know about Gisathos, if
you love just mind blowing food tacos with low and
(05:44):
slow stewed meats, and you've got to.
Speaker 2 (05:49):
Check their food out. You got to check them out.
Speaker 1 (05:51):
Guisados dot la, Gisatos dot la is where you can
find them there and on social media as well. And
you brought food for everybody, and you want to lead
us off, which one did you pick?
Speaker 2 (06:05):
I went with a spam because you went with the spam.
Speaker 1 (06:09):
So the spam was brought special. They it's not at
the stores currently, right. I tried at the beginning, but
nobody ordered It's hite just because they didn't. They weren't
sure what it is or anybody knows what it is. Well, no,
I don't mean what I'm not asking if it tastes good.
I'm not asking these questions. I'm once it tastes good.
(06:29):
I don't want to know what it is, because I've
had that issue before where somebody says, hey, you just
ate brain.
Speaker 2 (06:35):
I'm like, don't tell me that. I was enjoying it.
It's so good, but it is it?
Speaker 1 (06:42):
Really, You've got to get some old lady out in
front giving samples of this like they do at Costco,
and then people will know what it is, because that
is really I agree.
Speaker 2 (06:54):
I'm a fan of them.
Speaker 3 (06:55):
And the egg I agree, I'll try again.
Speaker 1 (06:58):
It's the spice is and it's just like extra salty Jr.
To sign off, Oh, okays having the Yeah, so that's
what I remember as a kid. Mommy, how come Daddy's
eggs are brown? So because you're a halfy now, shush,
what do you think?
Speaker 2 (07:18):
It's delicious?
Speaker 6 (07:20):
I'm actually a big fan of the I've I'm not
I'm not a cook or anything I made too. And
this one there's not a lot of grease, which I'm
a big fan of. Well it's high quality, yeah, because
I had one. And if you don't drink the grease,
it's not a good thing for your temmy.
Speaker 3 (07:36):
I grew up on it. And you know the bottom
of the britles all red.
Speaker 1 (07:39):
Yeah, exactly through like home. Yeah, there's just it really
is one of my favorite things. When I was a kid.
I wasn't crazy about it. As I got older. Now
I crave it. Now it's like I get it. But
that was always my dad's eggs.
Speaker 2 (07:53):
Were that way.
Speaker 1 (07:54):
And it's like, how come dad's eggs are different than ours?
Seized Mexican and uh and you're a hapfy Okay, Well,
well you learn as we get older, Heather, you enjoyed it, yes?
And which did you get? You got the bacon.
Speaker 2 (08:10):
I got the bacon and cheddar one.
Speaker 5 (08:12):
And you know, it's hard to eat so early when
you come in so early. And I was sitting here going,
I'm so hungry, and then Anne was like, would you
like a burrito? And it has totally just turned my
turn my day around.
Speaker 3 (08:25):
For sure.
Speaker 1 (08:26):
I would lose my FOURK reporter card if I don't
bring food in on Friday.
Speaker 2 (08:30):
That's star hosting. Come on, now, it's so good. Will
is will around? Yeah, I'm here, there's a manger on
the four front. Hold on a second. I had the bacon.
Speaker 3 (08:43):
Oh my gosh, Oh my gosh, very very very very
good brio.
Speaker 4 (08:47):
I'm so embarrassed because I've seen the Guizato's signs around
and I've never been inside.
Speaker 2 (08:52):
So now now you pop in tie, They're all over
the place. Definitely be popping in you guys.
Speaker 5 (08:57):
I already texted my husband about these burrita because he
gets very jealous and he goes, wait, there's a spam
burrito and I was like, yes, man, he will he
would eat it for sure.
Speaker 1 (09:09):
It's the marketing, all right, you'll have whites and Hawaiians
lined up like Hawaiian restaurant. As far as the I
can see, Hey, we're going to Cuiato's.
Speaker 2 (09:22):
Do you want to spam? See or no? It's guidados.
Speaker 5 (09:25):
That's how we would say it.
Speaker 3 (09:28):
I get a lot of guidos digame.
Speaker 2 (09:32):
Do you want it?
Speaker 3 (09:33):
Or no?
Speaker 2 (09:34):
Gosh what kind of tortilla?
Speaker 3 (09:36):
Honey, what kind of tortilla?
Speaker 1 (09:38):
Yeah, you'll get it. They'll be coming for the spam
like nobody's business.
Speaker 2 (09:42):
It is. It is really good. But you I the
three that I sent you.
Speaker 1 (09:47):
That I said, hey, just bring three of these if
you can, were the three that I get most.
Speaker 2 (09:52):
So that's why that. As far as in.
Speaker 1 (09:55):
Breakfast and the bacon, yeah, and so if I'm if
I'm going into one to eat, it's usually the sample platter.
The santacos, Yeah, get a little bit of everything.
Speaker 4 (10:09):
And for vegetarian breakfast brito, we do have the make ghana,
which is just tomato onions, alapenos scramble with eggs.
Speaker 1 (10:17):
It kills me every time. U Joe Kwan from Spectrum
News just texted me, she goes, I love gesos, thank you.
She's uh, she's a surfer too, so she's probably getting
right out of the waves and straight into it. When
Hermosa Beach Okay, her Moosa Beach, that's I heard beach,
and that's why I thought Orange County.
Speaker 3 (10:37):
They were Long Beach, Venice Beach, Hermosa.
Speaker 2 (10:40):
Beach, Okay, West Hollywood.
Speaker 4 (10:42):
West Hollywood, Burbank, Burbank, Downtown, La, Echo Park, Beverly Hills,
and boil Heights.
Speaker 2 (10:50):
I'll be hitting up the Burbank one.
Speaker 1 (10:52):
Beverly Hills, and boil Heights. You got them everywhere. Yeah,
it's even the rich people can taste them. They go
over there and keep driving until everybody gets pale, and
then you can go have.
Speaker 4 (11:04):
I have some amazing employees that help me, and I
have amazing customers that are always reminding people and remind
me of why I love what I'm doing, and they
encourage me to keep going because, yeah, it's challenging.
Speaker 3 (11:17):
For restaurants right now.
Speaker 2 (11:19):
How's that going?
Speaker 1 (11:20):
By the way, it's challenging, But where's the where's the
pinch points? I mean, the city of la is a
bitch to work with, period, they really are.
Speaker 2 (11:29):
They.
Speaker 1 (11:29):
I don't find them to be a business small business
and not not at all, and I know some of
the hoops you've gone through, and many other friends in
the hospitality industry.
Speaker 4 (11:41):
I feel like asking. I feel like telling them, listen,
if you don't want me here, to just tell me,
but don't slowly kill me.
Speaker 3 (11:48):
Yeah, but again you know no, I love you. Just
get your face under the.
Speaker 4 (11:54):
Was it Monty Python that song always look on the
bright side of life.
Speaker 2 (11:58):
I don't know how you keep smiling.
Speaker 1 (12:00):
I mean, really, it's it's a hard gig and because
of the control you run it like in and out
family style in that sense that it's like if we
can't control where the ingredients come from, how they're made,
and that it's like yet still you grow.
Speaker 4 (12:14):
Right, it's a tough grind, and I'm speaking for a
lot of restaurants, it's a tough grind.
Speaker 1 (12:20):
Well, I know that you treat your people right and
they continue to work hard for you. You keep family involved,
which to me is a sign of connection with the
community and showing hey, we're part of this with you,
so we're serving you like you're one of us and
all of that. But I've loved the food since day one.
You and I've become very close through you know, the
(12:41):
from the first time you've been on the show. And
I consider you one of my closest and dearest friends,
and I.
Speaker 4 (12:47):
Really sincesarily appreciate it, and I appreciate what you do
for restaurants and small businesses.
Speaker 3 (12:52):
I really do.
Speaker 2 (12:52):
Oh it's my honor.
Speaker 1 (12:53):
I get nothing, nothing more, Nothing excites me more than
turning people on to new restaurants. I've said this before
and I will say it again that the local economy
rises and falls on restaurants and hospitality, period. And if
we don't go out those places that you call beloved
that you only visit once a month, go away. If
(13:15):
that's all you can do, great, once a month, great.
But I'm saying, if you have the wherewithal and you're
you're not visiting, or you're not doing even takeout, which
is less of a perk for a restaurant these days
because everybody's hands in it.
Speaker 2 (13:30):
But it really it. That's the lifeblood of these places.
Speaker 1 (13:35):
And and I and I think all of them, I
don't know chain restaurants, fast for all of it plays
a part in the economy.
Speaker 2 (13:42):
But it's good to see you, buddy, even.
Speaker 3 (13:43):
If we have to do it on the radio.
Speaker 1 (13:45):
Pete say nice to see you. Love to Marlene and
to Junior and the gang. Thanks Neil, he saw those
g saw those dot l a GI saw those dot LA.
Bring this spam one on, But I got to tell
you it's a great contender for or Weenie Winnie's Cone Puebos.
Speaker 2 (14:04):
This is a nice contender for that as well. All Right,
all right,
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