November 29, 2025 • 35 mins
Born and Braised in Boyle Heights; Guisado's continues a tradition of serving the best tacos in Los Angeles featuring a menu completely focused around homestyle Mexican braises on fresh handmade corn tortillas. They're celebrating 15 years. Take a listen!
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Speaker 1 (00:00):
Hey, it's Nielsavidri. You're listening to KFI EM six forty
the four Report on demand on the iHeartRadio app. Let
(00:21):
me Teach you had any Let me teach you how
to Conda Marina. Let me teach you at It.
Speaker 2 (00:34):
It's a Colin lyrics.
Speaker 1 (00:37):
Let me teach you how it.
Speaker 3 (00:40):
Let me teach you.
Speaker 1 (00:44):
AM six forty live everywhere on the iHeartRadio app. Happy
Saturday to you, Holy smokes. We're through with Thanksgiving. We
are moving towards Christmas and Hanikah, Kwanza at all everything.
This is the time of the year where we are
basically celebrating the year itself, sliding into a new year
(01:09):
and hopefully more good things to come. But this is
always a great time of the year as the weather
changes as much as the weather changes in southern California,
Like what is it like seventy oh, little Nippy, I
got to put on my longer shorts. So it's definitely
(01:29):
different than in other parts of the world and the country.
But it is still our time to celebrate and put
up lights and all of those things. Well, don't forget
the fifteenth annual KFI Pastathon is going on right now.
The big Shebang will be on Giving Tuesday. That's this Tuesday,
December two, five am to eight pm at the Anaheim
(01:51):
White House. You can find out more at KFIAM six
forty dot com slash Pastathon. That's going to be a
big day. Keep in mind, sixty to seventy percent of
the budget that Katerina's Club use and Chef Bruno with
this wonderful charity to feed these you know, twenty five
(02:14):
thousand meals every week to kids in southern California comes
from you, the KFI listener. So we're thrilled to be
at it again. I think we were knocking on the
door of one point three million dollars last year and
that's just insane. So we appreciate everything you do again
(02:34):
KFIAM six forty dot com slash Pastathon. Now, my buddy
is here today because we have a celebration we want
to tell you about. But also I just love when
he comes in and anytime I can sit down with
the Dailatory family and talk about great food, I'm always down.
(02:55):
Armando Senior is with us. Why don't you introduce the
fam too. Everybody, Thank you, thanks for having to get
on that mic. You know how to do this whiz
like how many times you've been in here? It's like
handle not knowing what he's doing. In the morning.
Speaker 4 (03:11):
I brought my son, Ramanda Jr. And Natalie my.
Speaker 1 (03:14):
Daughter, and both of them have been on the show before.
Speaker 4 (03:18):
They were in this together, the good and the bad.
Speaker 1 (03:21):
So did they volunteer?
Speaker 4 (03:22):
Like?
Speaker 1 (03:23):
No, No, I was gonna say, now, I know Junior
was very interested in things. Uh, but Natalie, were you like,
get on that mic? Would you please? Would did you
jump into this as well? Or no?
Speaker 5 (03:41):
I was kind of pulled into.
Speaker 1 (03:45):
She wanted to say, Yang, I could see it, but
you're doing great, like it's it, it suits you. I
love it. Oh, I love it.
Speaker 5 (03:54):
Yeah, I got pulled into it, not the direction I
thought I was going. I went to school for hair
and make up and I'm in the kitchen. But I
love it again.
Speaker 1 (04:02):
I love it.
Speaker 5 (04:04):
I've been doing it for fifteen years. And restaurants where
I started my career. I started working in pizza hut.
Speaker 1 (04:12):
Oh wow. But I'm telling you, working in any sort
of hospitality restaurant, I don't care if it's fast food,
quick serve, whatever, it teaches you some skills that you
can use in anything because you're dealing with the public. Yeah,
you know, the money part of it, making change you
and all those things become universal skills, but it kind
(04:33):
of tests your grit and every party gain.
Speaker 4 (04:36):
Oh yeah, yeah, it's been good. It's been great having
them with me and I've watched them learn and we
don't agree on every single thing. I thought you were
going to say it, but they give me the respect
of letting me steer this ship, you know, without finding
me too much, and so we work well together.
Speaker 1 (04:53):
Well, you want insight too, you're not absolutely I mean,
I know you to be my way or the highway
maybe at the end of it things, but you're taking
the input obviously. You're putting people around you that you
trust like family. Yes, so let's talk about Gisavas for
one quick second. About what we're celebrating.
Speaker 4 (05:12):
Fifteen years. December third will be fifteen years that I
opened this location.
Speaker 1 (05:16):
That is awesome, and.
Speaker 4 (05:18):
I do have some people to thank you. If you allow me.
Speaker 1 (05:20):
A minute, let's see, Okay, the one Yeah, I guess,
so we'll play you off first. You know, of course,
first I need to thank God at least for bringing
my wife into my life, who encouraged me and you know,
pushed me and believed in me. I need to thank
Jeffrey Carter Diaz who was my original partner and who
(05:40):
led me and taught me and had confidence in me.
And I will forever be grateful to that man for
what he what he did for me. Jonathan Gold obviously,
oh yeah, you Neil, of my mom.
Speaker 4 (05:54):
And dad, everybody, and especially every single customer who walked
through the doors. I and a huge thank you to
them because without customers, you don't have a business, and
we've grown to ten locations in fifteen years.
Speaker 1 (06:10):
Covid threw me off my track, but yeah, you were
supposed to be at one hundred and eight right now,
is that what it was?
Speaker 4 (06:16):
So you know, our anniversary is coming up and Armando
has some stuff planned. I'm making a special and I
brought you some of our tri tip tackles that I'll
be making on the third with some of my moms also,
and we have some specials going on. Armando's can speak
to that well.
Speaker 3 (06:32):
We'll be offering free delivery for the whole day, which
is nice because you saw this is so spread out
throughout the city that it's practically free delivery.
Speaker 6 (06:39):
In all of La.
Speaker 1 (06:39):
Oh wow, yeah, so that'll be I've been here at Burdbank.
You've got a location, so it's.
Speaker 3 (06:44):
Yeah, pretty much anywhere within La limits you can receive
a delivery from us, So it'll be free on Wednesday
the third, and then the original menu, which is about
nine items, will be back to the original price of
two fifty, which is when we first started fifteen years ago,
all the tackles were two fifty. So we'll be bringing
all the tacos to two fifty for in store purchases
of the original menu.
Speaker 1 (07:05):
And it's not easy right now. Just I'm sorry. I
follow the food costs and its proteins alone. Right now,
it's more of.
Speaker 3 (07:14):
The fact to just show like thank you for for
all of this, because he didn't, you know, he's been
finding me the whole way here, like why why why?
But I think it's important to just show thanks to
the people and that have been with us for that long.
You know, there's a lot of people that remember us
as two fifty used to be an expensive taco. You know,
when we first started, people were like what to fifty?
Speaker 1 (07:35):
Looking back, Yeah, it's weird because it's like, holy smoke,
that's a great, that's a great talk. I don't know
that you could get two fifty tacos that you know
anywhere nowadays. That's a that's pretty awesome. Yeah, we get
timing out of my mind, like he puts on boss face.
That's gonna hurt, all right, and hating tight because we'll
come back. We're gonna get some news. We'll come back
(07:57):
and talk more with the folks from Gisaos. The Delatori
family are here, Natalie, Junior and Senior, and we'll talk
more about what I think is not only one of
the best tacos that you're ever going to taste, but
I think one of the premier places in southern California
(08:17):
and Los Angeles that we have that you've got family run,
family focused, completely head over heels for hospitality and serving
a community that they both grew up in and love.
And you know how that stuff hits me. So we'll
come back and talk more. Celebrating fifteen years coming up
(08:38):
this week. Gisados pretty much everywhere, and if you don't
have one, just call one of the Gisavos and say
tell Senior to build one, and he probably will sooner
than you think. Go nowhere, you're.
Speaker 6 (08:51):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six.
Speaker 1 (08:56):
Forty talking to the Dallatory family here, the owners and
the folks that run the ridiculously popular and delicious Guisados.
Uh just look at you know anywhere in Los Angeles.
I think you don't have anything in Orange County.
Speaker 4 (09:15):
Yet, do you.
Speaker 1 (09:15):
Ye, we're looking, But you got something by the beach,
you got something in the mot up on that micap.
If I tell you one more time, every time you
do that, I'm going to eat a taco to punish you.
Speaker 4 (09:26):
So we got Long Beach from Mosa Beach, Venice Beach,
gotcha Beverly Hills, West Hollywood, Burbank, Pasadena, Boyle Heights in downtown.
Speaker 1 (09:36):
LA, and Beverly Hills. So they go, oh, those Mexicans
sure do eat delicious food. You've got that right. Beverly
Hills is.
Speaker 3 (09:49):
Some of the most beautiful combinations of people, because.
Speaker 1 (09:52):
Yeah, it's different than it was growing up, that's for sure.
You get a lot of different people. I used to
like to bust their chops.
Speaker 2 (09:57):
Yeah, definitely.
Speaker 3 (09:58):
We get a lot of the workers, you know, a
lot of the nannies in the middle of the day,
a lot of the house cleaners, a lot of the
people that work in retail. So it's a really cool
mixture of people because there are the other ones and
like the ones that just got botox and stuff like
that coming in are.
Speaker 1 (10:11):
They are the workers coming there because they're tired of
eating Persian food or because I don't answer anything he said,
they your dad and I are close, you know, because
you know, yeah, when he grabs your hand, don't walk
anywhere with him. It just don't. But going on fifteen years,
and the crazy thing is the Fork Report started in
(10:34):
twenty ten, so we're neck and neck and Arenas Club.
Speaker 4 (10:38):
Also, yeah, what's that skat Aina's Club.
Speaker 1 (10:40):
Oh yeah, well yeah, they're going on their fifteenthier too,
so our partnership with them, right, It's wow. I didn't
even think about all the tie ends there. So I've
watched the growth. You and I are obviously very close,
and so I've the ups and downs, and you know,
the saddest parts and the most frustrating parts are having
(11:01):
to deal with the city and I and I and
I say that knowing people that work in the city.
Speaker 4 (11:07):
Any government agency is not very business friendly.
Speaker 1 (11:12):
Yeah, but they should be those are the people that
should be on your side, and you would think so,
keeping keeping the the the And I said this from
day one on the show. Your economy, your local economy
rises and falls on hospitality period. If you're not going
out to restaurants, that's that's it, right, Not going to shops,
(11:33):
not going using small businesses, you're screwed, right.
Speaker 4 (11:36):
Not many politicians have ever had to make a payroll,
so they don't understand our plight. And you know, we've
come to know a bunch of restaurant owners and operators
and we're all suffering except for in and out, we're
all suffering the same problems. You know, my payroll is
super high, insurance is super high, workman's compass super high.
(11:59):
The cost of good just beyond high.
Speaker 1 (12:02):
Yeah, And it's a crazy it's a crazy time because
in order to have a budget, you got to be
able to look at something, go it's going to cost this, right,
and then tomorrow you wake up and it doesn't cost
that anymore exactly. And to try and make that fair
and to be able, you're gonna have digital, uh you know,
menus like they do at gas stations now because it'll
(12:23):
go up, go down, go up, go down, but you're
still standing man, and you're growing and it is a
true local success story.
Speaker 4 (12:34):
I appreciate it, I really do. It's not easy, Neil,
It's not easy, but it's fulfilling. I love what we do.
I mean, we work well together. We get to see
each other every day. It's a wonderful life I have.
And that's the cost of it. That's the cost I
have to have. The life that I have is the problem.
That's what it costs me.
Speaker 1 (12:55):
Yeah, but they're problemly you, but you're never people like
you and your lovely family are not. When you have
an entrepreneurial spirit, you don't want to work for anybody else.
You want your own problems and you want to be
able to deal with your own problems because you also
have your vision of how someone It's not just a taco.
(13:18):
Gisato's is a love. It's a passion. It's looking to
you know, I know it sitting down and having many
dinners with you and Junior talking about the passion of food.
I mean, you've never seen three bigger food geeks. When
we're sitting down and bite into something, we start talking
(13:39):
about it. Yeah, and at least I think God you
guys don't bring me. I don't want to go to that.
I don't want to see that go down. But it is.
We geek out about the different techniques, and you celebrate
other restaurants here in Los Angeles.
Speaker 4 (13:55):
We love some restaurant, Yeah, something that we.
Speaker 1 (13:57):
Love and constantly going and spending time in there and
putting your moneies back into the community as well and
supporting these places. Can you guys stick around?
Speaker 2 (14:07):
Sir?
Speaker 1 (14:07):
Yeah, I know you guys are busy, but my boss
is right here. Yeah, I guess yeah, he says, yes,
you guys say yeah. I just feel like a couple
of segments for fifteen years seems a little thin. So
let's continue talking. We'll talk about the food that you
brought and maybe some of the favorite places you guys
like to eat when you're when you get that time
(14:28):
as well. All right, stick around talking to the Dela
Tory family. These folks all have brought you gisados starting
in Boile Heights corner locations, still standing strong and proud there,
moving out just about everywhere you could imagine, including down
the street from the studio here in Burbank as well.
(14:50):
So it just is a great story to me, and
you know, Senior is one of my dearest friends, one
of my closest friends. You know, as you get older,
you you pick more carefully as to the people you
let in your life. I'm a big fan of the
saying al Capone used to say. He said, be careful
(15:10):
who you choose as friends. Better to have four quarters
than ten dimes or one hundred pennies. And it's like,
I've always liked that. So so Armando is in my
inner circle, and I don't you know, I don't add
anybody to that anymore. Thank you, So stick around. We've
got more to come.
Speaker 6 (15:27):
Go nowhere, you're listening to The Fork Report with Nil
Sevedra on demand from KFI AM six.
Speaker 1 (15:34):
Forty, KFI AM six forty, Life everywhere on the iHeartRadio app.
He everybody, it's the Fork Report. We got three hours
on a Saturday to kind of push aside the heaviness
of the news. And I know we're not stupid. There's
a lot going on in the world, but there's a
lot of great things too, and sharing time with each
(15:54):
other eating is always a great thing, and I'm honored
to talk about it every Saturday and remind us of
the things that are important. So we get three hours
on a Saturday to do that, and it's a gorgeous
day to day. The holidays are upon us and you're
probably out shopping. Holy hell, have you seen the citadel
off of the five. That's ridiculous over there talking to
(16:15):
the Daily Tories and Senior Junior and what a Natalie
their daughter not Junior's dog, carry the one hold. I
feel like I need like a wall, like I'm solving
a crime. I think with all of the yron and thumbtacks.
Their family, brother, sister, dad, Okay, right, jeez, it's like
(16:39):
they're not from Mobile. So fifteen years celebrating this coming week.
It's on the third right, So Wednesday, Yep and Junior
talk about the specials going on and the special deals again.
Speaker 2 (16:56):
Yeah, so aarm on the Senior made a special.
Speaker 3 (16:58):
But we're also going to be celebrating by offering free
delivery from all the locations, so pretty much anywhere in
La you can get free delivery from disawvos.
Speaker 2 (17:05):
You can do it through the website or through door
dash and then in person.
Speaker 3 (17:08):
All of our original menu items are going to be
at the original price of two fifty, so you can
load up on tacos all day.
Speaker 1 (17:15):
Wow, are you going to do this for breakfast too?
For the do all locations at breakfast now they all.
Speaker 3 (17:20):
Offer breakfast and breakfast burritos. But this is just for
the original menu. When we first started, it was just
nine items, and we started to grow. You needed a
fish taco, you needed a shrimp taco, things like that
that we needed.
Speaker 1 (17:32):
The vegetarian.
Speaker 2 (17:33):
Yeah, yeah, yeah.
Speaker 3 (17:34):
If we don't like you, we won't discount it. So
just those original items and the full size ones only
and in person, so if you come in you get
that pricing and then if not delivery, it'll be free
delivery for the day.
Speaker 1 (17:47):
And another celeb celebratory taco is the one that you
guys brought here today, right.
Speaker 4 (17:53):
Roast a try tip with my mom's sauce on it.
Speaker 1 (17:56):
That's salsa Man's Magic, Junior. I'm putting some on because
you know, I like to taste it with I like
taste everything. Then I put the sauce on, then I
do all these things and he's like, no, you want
to dump that on it? And it is just so
bright and fresh and goes up against that cut right,
you know, which is one of my favorite cuts. I
love a good try, kid, I love you.
Speaker 3 (18:17):
He used to make that for my football games in
high school. Everybody knew my dad as like, oh yeah,
the guy that makes tacos Before the game. He would
be out in the parking lot. He didn't sell on
you. You should have sold him.
Speaker 1 (18:28):
But he would make talk on that eventually like I
should sell this. But that's fantastic.
Speaker 4 (18:35):
Yeah, good glad you like it?
Speaker 1 (18:37):
No, that is really really great. What makes you like?
What inspires you to when you add something new, even
a limited time, What inspires you to? In this case,
the track tip always inspired.
Speaker 4 (18:49):
I just don't have the time to get in the
kitchen and cook for ten restaurants. If I was cooking
for my family, I do it every day. But to
get to get their measurements right how much of each
item at a larger scale.
Speaker 7 (19:04):
Is difficult for me. It's a you know, I got
to try and try and try again. People don't understand this.
And I know some really wonderful cookbook authors that help chefs.
Because the chef's coming in and they go, this is
the recipe and it's for eight hundred people, They're like,
that doesn't translate. So what she does is she has
(19:24):
to rewrite for home. Now you're saying the exact opposite.
When you're doing it on a one to one. People
don't understand that.
Speaker 1 (19:34):
Mathematically and flavor wise, you don't just multiply.
Speaker 4 (19:37):
Right, You can't multiply. And and it's you know, it's
an experiment because I got one hundred pounds of beef
that I just paid for and this experiment goes wrong?
What do I do with this meat that I've cooked
for this he's a couple of.
Speaker 1 (19:51):
Hi, Neil, Yes, old buddy, what do you got old
garbage boil disposal? Neil at your servant? Yeah, but that's true.
When you're using you know, you have to do it
like you would for a family meal, right, and then
you have to decide.
Speaker 4 (20:08):
How that translates, Yeah, and how you scale that up
and when I have the time because my kitchen we
have a commissary. They're from seven am to three pm
every day, so I don't have much time to get
in there to cook anything because everything's occupied.
Speaker 1 (20:22):
Yeah, it's being used so only so much real estate.
You know, you gotta have room for I don't know, cars, shoes,
what do you collect? Natalie Pills I'm the only one
that lives in the real world. Boys are stupid. It's like,
(20:44):
I want cars, it says the guy would he was
working on a full size R two D two in
his grudge. I'm no better, but I still get the
shaking head of my wife as well. Okay, so the
the tri tip is spectacular. I know there's ups and
downs that come with all of this, But in the
fifteen years, coming this Wednesday for Gisathos, and again you've
(21:11):
got to if you're not familiar with Gisathos, I have
never recommended it to someone and had them go, yeah,
that was good. It's always like holy hell. It's never
yeah I didn't know about that place. It was tasty.
If it's always, it's always the proper reaction. It's a
special place in that fifteen years. We'll start with you, senior.
(21:39):
What's the biggest learning thing, the biggest thing that has
stood out to you in this process of having so
many restaurants now.
Speaker 4 (21:48):
Locally, Probably just watching people's reaction to food and they
guess some sort of connection, whether it's to a memory
or whether they they've never experienced this kind of food.
Like the teacher own what the heck is the teacherer
own that type of thing to hear people question like,
(22:09):
what is this? Why is this? What makes us so good?
I grew up eating it able to communicate with people
and talk to them about my food and what we
do and how I started and what this means and
what we've grown and how we've developed a family and
employees and how I want my employees to be proud
of what we do. And for the most part, some
(22:31):
are there are you know, just a segment that really
don't care. But for the most part, it's really I
don't know. Yeah, well, you're sharing your art, You're sharing
a piece of yourself with this stuff. And I got
to tell you, talking to many chefs and restaurant owners
after the world opened back up after covid is, they
(22:54):
said it was just great to see people right to
react to your food.
Speaker 1 (22:58):
Right. You can't do that with delivery.
Speaker 4 (23:00):
You can't do that.
Speaker 1 (23:00):
But it'd be weird if you asked to if you
delivered everything and asked to come in. I fire, I'm
the owner and chef, and I would like to come
sit you watching watch you eat.
Speaker 4 (23:09):
I thought really hard enough to delivery, ask Armanda Junior.
He was pushing and pushed us to no, I'm not
able to explain what the food is if they don't
like it. I'll never know all these things. But it
was It's a vital part of our business.
Speaker 1 (23:22):
You have to, yeah, Junior.
Speaker 3 (23:25):
I think for me it was really just understanding how
to really challenge yourself because they don't teach you how
to run a restaurant. You know, I always everything you could. Yeah,
I think I could teach it now, you know, well
you could.
Speaker 1 (23:40):
But do you think that that unless somebody has that
time in it, that you could just be academic about
it now?
Speaker 3 (23:46):
Because so many of the decisions that you make happen
because of something that happened now and need to be
solved now. And I think the learning curve of that
can only be taught by hospitality. But what I enjoy
about it is it just kind of always keeps you
on the edge of your seat, and as a operator
of a business, it keeps you really in tune with
what's going on with the city, what's going on with
the people, what you know, what trends change, and what
(24:07):
goes up and down. I love the study of that,
But I also think that this position, this industry really
puts it in front of you all day.
Speaker 1 (24:15):
Every day.
Speaker 3 (24:16):
You're dealing with people NonStop, which is a very challenging thing.
Speaker 1 (24:19):
Oh yeah, because some suck. Natalie, explain what you do
for the business and what you've learned in the time
that you've been there, because you haven't been there since
the beginning. I have, Oh you have, bring that mic
to you, will you? There you go. I do a
little bit of everything in that business.
Speaker 5 (24:40):
There's I put out a lot of fires that they
come up, and there's kind of nothing. There's no position
in that business that I can't do that I haven't
filled in for it's the best. And you know, as
we've expanded, the problems have expanded, and the fifteen years
(25:01):
has been a learning experience and there's always something to learn.
And I've got my teachers right here.
Speaker 1 (25:08):
And sounds like all of you kind of have to
learn from each other too.
Speaker 4 (25:12):
Yeah.
Speaker 5 (25:12):
I've also learned why they say don't do business with family.
Speaker 1 (25:16):
That's the biggest thing that. Yeah, but you know you
said something and about the as things grow, so do
the problems. And you need you need a Swiss army
knife like yourself. In any any good business needs somebody
who has a bird's eye view of all the pieces.
(25:38):
That's that anybody can go to at any time and say, okay,
this is going on. And the I understand from being
in those positions in management before. When you are somebody
puts out fires, the key is not only to put
out the fire, but it's so no one else sees
the smoke, right, It's like, yeah, so you got to
put them out before anybody else knows they started, especially
(25:58):
people coming in. So I very much appreciate those sentiments
and understand them. Stick around one more segment with the
folks from Gisavos. They are celebrating their fifteenth anniversary coming
up on the third this Wednesday. You can check them
out at Gisavos dot com, Gisathos dot com, La La
(26:19):
dot la. Why do you guys do that?
Speaker 2 (26:21):
Or dot com.
Speaker 3 (26:23):
At the beginning, we couldn't afford it, so we were
just like, yeah, just take.
Speaker 1 (26:26):
La dot la, gisa Thos dot la. So they can
only have stores here in Los Angeles and Louisiana. So
if they grow, stick around, we'll be back with more.
Speaker 6 (26:39):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (26:46):
It's a Fork Report. It is the last Saturday before
December Holy Smokes and December second. It's a big deal
because we're doing the fifteenth annual KFI Pastathon. It's going
on right now. Obviously, you can donate at any time,
but giving Tuesday, December second, five am to eight pm
(27:07):
at the Anaheim White House is going to be the
big shebang where you come out, see all the hosts
and donate and just meet Chef Bruno and the folks
that work very hard for Katarina's Club, providing more than
twenty five thousand meals every week to needy kids in
southern California. And really your generosity is a huge part
(27:28):
of that. Talking to Chef Bruno, he was saying it
was sixty to seventy percent of their budget for the
year comes from your generosity. Any Wild Fork Foods location,
they've been great partners to the Fork Report. Just go
in and say KFI Pastathon at checkout. Fifteen percent off
your purchase will be donated to the KFI Pastathon. Smart
(27:50):
and Final. You can donate any amount at any store
in California, Arizona, Nevada through twelve seven Wendy's any so
cal Wendy's location through twelve seven. If you donate five
at least five dollars, they'll give you a coupon book
that is worth more than five dollars. For free stuff
there at Wendy's just a lot of stuff. Donate pasta, sauce,
(28:12):
all these things. For more information, go to KFIAM six
forty dot com slash pastathon kfi AM six forty dot
com slash pastathon. And remember you can also bid on
some auction items, of which Bill Handel and I are going.
We've combined our you know, superpowers. We're like wander twins.
(28:36):
He's the shape of an animal or something on water
or something like that. I don't know how it works,
but sometime I think in March, we're gonna do a
backyard barbecue at his home, and the highest bidder we'll
be able to come and bring a plus one all
broadcast live from his backyard, as we have food from
not only an Aheim White House, but we'll have some
(28:57):
chefs and some pitmasters there cookie and grilling as well.
It'll be huge. I've never he doesn't even like to invite,
you know, people he knows to his house, So this
will be huge to get, you know, and I'll make
sure you get to ride his his in the home
elevator and now that's weird, but that's something fun. And
(29:19):
then you can see the cherry sits in when he's depressed,
which is like all the time. It'll be great. So
just go to KFIM six forty dot com slash pastathon.
We're wrapping up our conversation with Natalie and Armando Junior
and Armando Senior from Gisados and as they celebrate their
(29:39):
fifteenth anniversary on the third coming up on Wednesday with
a couple of specials. Do you have this stuff on
the website as well talking about it?
Speaker 2 (29:47):
No, not at all. It'll be on social media tomorrow though.
Speaker 1 (29:49):
Oh god. Well, yeah, you're building anticipation. I get it.
I get it, But you can't find out a location
near you at Gisavos dot la, gisa Thos dot la
and support a local business, a family that continues to
grow and put it into you know, new areas anything
(30:10):
for twenty twenty six.
Speaker 4 (30:13):
Yeah, we are. We want to get into Orange County.
Timings not exactly right, but we're getting there. I just
don't want to bring the problems that we have in
LA to Orange County. So when I figure those out
through procedures and you know, stuff like that, then we're
ready to move into Orange County.
Speaker 1 (30:35):
You know, you don't even need locks on your door
in Orange County. Yeah, yeah, you go there. I was
explaining a story because I've been doing broadcasts in Orange
County the past couple of weeks. It's explaining a story
about the potholes in LA and I had to explain
to everybody in Orange County what a pothole was, and
then you mentioned homeless and they just get totally lost.
(30:55):
They're like, I'm like, oh, never mind. It is hard
to explain. And then you have to explain what crime is,
and it's just that's the whole thing. But you also
have to explain what a Mexican is for the northern part. Yeah,
so it's a given ting I like messing with you.
(31:16):
So that would be great, man, We got to do
a blowout if you go to Orange County. We have
to have a broadcast out there for sure. That would
be awesome.
Speaker 4 (31:24):
It's in the works.
Speaker 1 (31:25):
Excellent. So first thing, Junior, somebody goes to Gisaos for
the first time, what should they try.
Speaker 3 (31:33):
I mean, most people come in thinking they're going to
get the sampler because you look at something and that's
the first thing. But we always suggest you go in
for the full sized tacos because that's what Giesaw this
was built on, is just try a couple of these
stews and just see what what like real Mexican z.
You know, we didn't grow up eating sada and nachos
every night, so we always suggest you go for like
the chicharron, which is my favorite, but you know, the
(31:56):
steak picado, the ges So those are kind of like.
Speaker 1 (32:00):
Holy moly, that thing. I want I put that under
my pillows so that I have good dreams. It's simple
and magical all at the same time.
Speaker 3 (32:08):
It's amazing, and I mean just the other day we
gave one to a family and they just fell in
love with it. And it's like I remember the first
one we tried to be like, hey, this is pretty good,
and to see that now it's just this this it
just lives on its own. It's so delicious, but it's
very simple, like you said, so that one still is
making waves.
Speaker 4 (32:26):
Maybe you can help me convince them to let me
bring the spam in for the breakfast burritos.
Speaker 1 (32:30):
I think it's a great idea. I don't know what
you guys are fighting on that. Seriously, you brought one
in here and it was insane. I think it's I
think it's don't have any Hawaiians. I think it's great.
Speaker 3 (32:42):
I mean the spam thing hot dog and eggs is
my favorite, well, yeah, my favorites.
Speaker 4 (32:49):
When I gave it to him, he says, what kind
of ham is this? This's not ham, this spam. Yeah,
nobody knows what it is?
Speaker 2 (32:55):
Just from World War One?
Speaker 1 (32:57):
What's that?
Speaker 2 (32:57):
I asked him? Was this from World War one?
Speaker 1 (32:59):
The one that we were in? It was good, though, right,
it was delicious. It's delicious. Don't you want delicious food?
So these are the ones you're fighting.
Speaker 3 (33:07):
Yeah, well, to be honest, look a lot of it too,
is still this gasaw. This is very much an authentic experience.
We try to make our kitchen serve things that we
grew up with. You know, of course it'd be fun
to get creative and make all of these different things.
But he saw this prides itself on the authentic home style.
Speaker 4 (33:22):
I grew up with spam. That's why I look the
way I do.
Speaker 1 (33:25):
You also grew up with host handsome. I'll take that
any day. I'll take that that spam. I just thought
it was fantastic. Yeah, and I thought it was an
interesting spin on.
Speaker 4 (33:37):
The nitrates and the and the saltiness.
Speaker 2 (33:40):
But as we grow, that's also one of the challenges.
Speaker 3 (33:42):
Right, he comes up with something delicious and great, we
have to make sure our kitchen at all locations can
cook it correctly and make sure it gives that the
same experience, because the last thing you want is somebody
going to or Long Beach or Venice and saying like, oh,
it was good, but my spam wasn't toasted, or it
wasn't done right. And so the process of that becomes
strickled when you continue to grow.
Speaker 1 (34:00):
I get it, so the authentic nature of it, but
you you realize the two of us could take you
guys like seriously, like it's not even a not even
a big deal. Yeah, okay, I'm just saying, if you
ever need you, just make the call. We'll go bust
some heads. I'll hit it. I'll hit a girl if
(34:22):
it deals with food. She's don't call Junior that he
hates it. Second time this week. Good to see you all.
I love the family angle of the business and I
think that that brings the authenticity and in every culture,
something is not a part of the culture until it is.
(34:44):
That's the reality, which is why we all grew up.
And there's no Mexican worth their weight that didn't grow
up with wavos, cornweini. There's none. There's none to this day.
It's one of the comfort things or a hot dog
in a tortilla. I mean, just his life. But good,
just you continue to the next fifteen years. I can't
wait to celebrate with that. Gaisavos dot la, Gisavos dot la.
(35:09):
God bless all you guys. Good to see you, Thank you.
It's the Fork Report. This is KFI heard everywhere on
the iHeartRadio app. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app.
Hey, it's Nielsavidri. You're listening to KFI EM six forty
the four Report on demand on the iHeartRadio app. Let
(00:21):
me Teach you had any Let me teach you how
to Conda Marina. Let me teach you at It.
Speaker 2 (00:34):
It's a Colin lyrics.
Speaker 1 (00:37):
Let me teach you how it.
Speaker 3 (00:40):
Let me teach you.
Speaker 1 (00:44):
AM six forty live everywhere on the iHeartRadio app. Happy
Saturday to you, Holy smokes. We're through with Thanksgiving. We
are moving towards Christmas and Hanikah, Kwanza at all everything.
This is the time of the year where we are
basically celebrating the year itself, sliding into a new year
(01:09):
and hopefully more good things to come. But this is
always a great time of the year as the weather
changes as much as the weather changes in southern California,
Like what is it like seventy oh, little Nippy, I
got to put on my longer shorts. So it's definitely
(01:29):
different than in other parts of the world and the country.
But it is still our time to celebrate and put
up lights and all of those things. Well, don't forget
the fifteenth annual KFI Pastathon is going on right now.
The big Shebang will be on Giving Tuesday. That's this Tuesday,
December two, five am to eight pm at the Anaheim
(01:51):
White House. You can find out more at KFIAM six
forty dot com slash Pastathon. That's going to be a
big day. Keep in mind, sixty to seventy percent of
the budget that Katerina's Club use and Chef Bruno with
this wonderful charity to feed these you know, twenty five
(02:14):
thousand meals every week to kids in southern California comes
from you, the KFI listener. So we're thrilled to be
at it again. I think we were knocking on the
door of one point three million dollars last year and
that's just insane. So we appreciate everything you do again
(02:34):
KFIAM six forty dot com slash Pastathon. Now, my buddy
is here today because we have a celebration we want
to tell you about. But also I just love when
he comes in and anytime I can sit down with
the Dailatory family and talk about great food, I'm always down.
(02:55):
Armando Senior is with us. Why don't you introduce the
fam too. Everybody, Thank you, thanks for having to get
on that mic. You know how to do this whiz
like how many times you've been in here? It's like
handle not knowing what he's doing. In the morning.
Speaker 4 (03:11):
I brought my son, Ramanda Jr. And Natalie my.
Speaker 1 (03:14):
Daughter, and both of them have been on the show before.
Speaker 4 (03:18):
They were in this together, the good and the bad.
Speaker 1 (03:21):
So did they volunteer?
Speaker 4 (03:22):
Like?
Speaker 1 (03:23):
No, No, I was gonna say, now, I know Junior
was very interested in things. Uh, but Natalie, were you like,
get on that mic? Would you please? Would did you
jump into this as well? Or no?
Speaker 5 (03:41):
I was kind of pulled into.
Speaker 1 (03:45):
She wanted to say, Yang, I could see it, but
you're doing great, like it's it, it suits you. I
love it. Oh, I love it.
Speaker 5 (03:54):
Yeah, I got pulled into it, not the direction I
thought I was going. I went to school for hair
and make up and I'm in the kitchen. But I
love it again.
Speaker 1 (04:02):
I love it.
Speaker 5 (04:04):
I've been doing it for fifteen years. And restaurants where
I started my career. I started working in pizza hut.
Speaker 1 (04:12):
Oh wow. But I'm telling you, working in any sort
of hospitality restaurant, I don't care if it's fast food,
quick serve, whatever, it teaches you some skills that you
can use in anything because you're dealing with the public. Yeah,
you know, the money part of it, making change you
and all those things become universal skills, but it kind
(04:33):
of tests your grit and every party gain.
Speaker 4 (04:36):
Oh yeah, yeah, it's been good. It's been great having
them with me and I've watched them learn and we
don't agree on every single thing. I thought you were
going to say it, but they give me the respect
of letting me steer this ship, you know, without finding
me too much, and so we work well together.
Speaker 1 (04:53):
Well, you want insight too, you're not absolutely I mean,
I know you to be my way or the highway
maybe at the end of it things, but you're taking
the input obviously. You're putting people around you that you
trust like family. Yes, so let's talk about Gisavas for
one quick second. About what we're celebrating.
Speaker 4 (05:12):
Fifteen years. December third will be fifteen years that I
opened this location.
Speaker 1 (05:16):
That is awesome, and.
Speaker 4 (05:18):
I do have some people to thank you. If you allow me.
Speaker 1 (05:20):
A minute, let's see, Okay, the one Yeah, I guess,
so we'll play you off first. You know, of course,
first I need to thank God at least for bringing
my wife into my life, who encouraged me and you know,
pushed me and believed in me. I need to thank
Jeffrey Carter Diaz who was my original partner and who
(05:40):
led me and taught me and had confidence in me.
And I will forever be grateful to that man for
what he what he did for me. Jonathan Gold obviously,
oh yeah, you Neil, of my mom.
Speaker 4 (05:54):
And dad, everybody, and especially every single customer who walked
through the doors. I and a huge thank you to
them because without customers, you don't have a business, and
we've grown to ten locations in fifteen years.
Speaker 1 (06:10):
Covid threw me off my track, but yeah, you were
supposed to be at one hundred and eight right now,
is that what it was?
Speaker 4 (06:16):
So you know, our anniversary is coming up and Armando
has some stuff planned. I'm making a special and I
brought you some of our tri tip tackles that I'll
be making on the third with some of my moms also,
and we have some specials going on. Armando's can speak
to that well.
Speaker 3 (06:32):
We'll be offering free delivery for the whole day, which
is nice because you saw this is so spread out
throughout the city that it's practically free delivery.
Speaker 6 (06:39):
In all of La.
Speaker 1 (06:39):
Oh wow, yeah, so that'll be I've been here at Burdbank.
You've got a location, so it's.
Speaker 3 (06:44):
Yeah, pretty much anywhere within La limits you can receive
a delivery from us, So it'll be free on Wednesday
the third, and then the original menu, which is about
nine items, will be back to the original price of
two fifty, which is when we first started fifteen years ago,
all the tackles were two fifty. So we'll be bringing
all the tacos to two fifty for in store purchases
of the original menu.
Speaker 1 (07:05):
And it's not easy right now. Just I'm sorry. I
follow the food costs and its proteins alone. Right now,
it's more of.
Speaker 3 (07:14):
The fact to just show like thank you for for
all of this, because he didn't, you know, he's been
finding me the whole way here, like why why why?
But I think it's important to just show thanks to
the people and that have been with us for that long.
You know, there's a lot of people that remember us
as two fifty used to be an expensive taco. You know,
when we first started, people were like what to fifty?
Speaker 1 (07:35):
Looking back, Yeah, it's weird because it's like, holy smoke,
that's a great, that's a great talk. I don't know
that you could get two fifty tacos that you know
anywhere nowadays. That's a that's pretty awesome. Yeah, we get
timing out of my mind, like he puts on boss face.
That's gonna hurt, all right, and hating tight because we'll
come back. We're gonna get some news. We'll come back
(07:57):
and talk more with the folks from Gisaos. The Delatori
family are here, Natalie, Junior and Senior, and we'll talk
more about what I think is not only one of
the best tacos that you're ever going to taste, but
I think one of the premier places in southern California
(08:17):
and Los Angeles that we have that you've got family run,
family focused, completely head over heels for hospitality and serving
a community that they both grew up in and love.
And you know how that stuff hits me. So we'll
come back and talk more. Celebrating fifteen years coming up
(08:38):
this week. Gisados pretty much everywhere, and if you don't
have one, just call one of the Gisavos and say
tell Senior to build one, and he probably will sooner
than you think. Go nowhere, you're.
Speaker 6 (08:51):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six.
Speaker 1 (08:56):
Forty talking to the Dallatory family here, the owners and
the folks that run the ridiculously popular and delicious Guisados.
Uh just look at you know anywhere in Los Angeles.
I think you don't have anything in Orange County.
Speaker 4 (09:15):
Yet, do you.
Speaker 1 (09:15):
Ye, we're looking, But you got something by the beach,
you got something in the mot up on that micap.
If I tell you one more time, every time you
do that, I'm going to eat a taco to punish you.
Speaker 4 (09:26):
So we got Long Beach from Mosa Beach, Venice Beach,
gotcha Beverly Hills, West Hollywood, Burbank, Pasadena, Boyle Heights in downtown.
Speaker 1 (09:36):
LA, and Beverly Hills. So they go, oh, those Mexicans
sure do eat delicious food. You've got that right. Beverly
Hills is.
Speaker 3 (09:49):
Some of the most beautiful combinations of people, because.
Speaker 1 (09:52):
Yeah, it's different than it was growing up, that's for sure.
You get a lot of different people. I used to
like to bust their chops.
Speaker 2 (09:57):
Yeah, definitely.
Speaker 3 (09:58):
We get a lot of the workers, you know, a
lot of the nannies in the middle of the day,
a lot of the house cleaners, a lot of the
people that work in retail. So it's a really cool
mixture of people because there are the other ones and
like the ones that just got botox and stuff like
that coming in are.
Speaker 1 (10:11):
They are the workers coming there because they're tired of
eating Persian food or because I don't answer anything he said,
they your dad and I are close, you know, because
you know, yeah, when he grabs your hand, don't walk
anywhere with him. It just don't. But going on fifteen years,
and the crazy thing is the Fork Report started in
(10:34):
twenty ten, so we're neck and neck and Arenas Club.
Speaker 4 (10:38):
Also, yeah, what's that skat Aina's Club.
Speaker 1 (10:40):
Oh yeah, well yeah, they're going on their fifteenthier too,
so our partnership with them, right, It's wow. I didn't
even think about all the tie ends there. So I've
watched the growth. You and I are obviously very close,
and so I've the ups and downs, and you know,
the saddest parts and the most frustrating parts are having
(11:01):
to deal with the city and I and I and
I say that knowing people that work in the city.
Speaker 4 (11:07):
Any government agency is not very business friendly.
Speaker 1 (11:12):
Yeah, but they should be those are the people that
should be on your side, and you would think so,
keeping keeping the the the And I said this from
day one on the show. Your economy, your local economy
rises and falls on hospitality period. If you're not going
out to restaurants, that's that's it, right, Not going to shops,
(11:33):
not going using small businesses, you're screwed, right.
Speaker 4 (11:36):
Not many politicians have ever had to make a payroll,
so they don't understand our plight. And you know, we've
come to know a bunch of restaurant owners and operators
and we're all suffering except for in and out, we're
all suffering the same problems. You know, my payroll is
super high, insurance is super high, workman's compass super high.
(11:59):
The cost of good just beyond high.
Speaker 1 (12:02):
Yeah, And it's a crazy it's a crazy time because
in order to have a budget, you got to be
able to look at something, go it's going to cost this, right,
and then tomorrow you wake up and it doesn't cost
that anymore exactly. And to try and make that fair
and to be able, you're gonna have digital, uh you know,
menus like they do at gas stations now because it'll
(12:23):
go up, go down, go up, go down, but you're
still standing man, and you're growing and it is a
true local success story.
Speaker 4 (12:34):
I appreciate it, I really do. It's not easy, Neil,
It's not easy, but it's fulfilling. I love what we do.
I mean, we work well together. We get to see
each other every day. It's a wonderful life I have.
And that's the cost of it. That's the cost I
have to have. The life that I have is the problem.
That's what it costs me.
Speaker 1 (12:55):
Yeah, but they're problemly you, but you're never people like
you and your lovely family are not. When you have
an entrepreneurial spirit, you don't want to work for anybody else.
You want your own problems and you want to be
able to deal with your own problems because you also
have your vision of how someone It's not just a taco.
(13:18):
Gisato's is a love. It's a passion. It's looking to
you know, I know it sitting down and having many
dinners with you and Junior talking about the passion of food.
I mean, you've never seen three bigger food geeks. When
we're sitting down and bite into something, we start talking
(13:39):
about it. Yeah, and at least I think God you
guys don't bring me. I don't want to go to that.
I don't want to see that go down. But it is.
We geek out about the different techniques, and you celebrate
other restaurants here in Los Angeles.
Speaker 4 (13:55):
We love some restaurant, Yeah, something that we.
Speaker 1 (13:57):
Love and constantly going and spending time in there and
putting your moneies back into the community as well and
supporting these places. Can you guys stick around?
Speaker 2 (14:07):
Sir?
Speaker 1 (14:07):
Yeah, I know you guys are busy, but my boss
is right here. Yeah, I guess yeah, he says, yes,
you guys say yeah. I just feel like a couple
of segments for fifteen years seems a little thin. So
let's continue talking. We'll talk about the food that you
brought and maybe some of the favorite places you guys
like to eat when you're when you get that time
(14:28):
as well. All right, stick around talking to the Dela
Tory family. These folks all have brought you gisados starting
in Boile Heights corner locations, still standing strong and proud there,
moving out just about everywhere you could imagine, including down
the street from the studio here in Burbank as well.
(14:50):
So it just is a great story to me, and
you know, Senior is one of my dearest friends, one
of my closest friends. You know, as you get older,
you you pick more carefully as to the people you
let in your life. I'm a big fan of the
saying al Capone used to say. He said, be careful
(15:10):
who you choose as friends. Better to have four quarters
than ten dimes or one hundred pennies. And it's like,
I've always liked that. So so Armando is in my
inner circle, and I don't you know, I don't add
anybody to that anymore. Thank you, So stick around. We've
got more to come.
Speaker 6 (15:27):
Go nowhere, you're listening to The Fork Report with Nil
Sevedra on demand from KFI AM six.
Speaker 1 (15:34):
Forty, KFI AM six forty, Life everywhere on the iHeartRadio app.
He everybody, it's the Fork Report. We got three hours
on a Saturday to kind of push aside the heaviness
of the news. And I know we're not stupid. There's
a lot going on in the world, but there's a
lot of great things too, and sharing time with each
(15:54):
other eating is always a great thing, and I'm honored
to talk about it every Saturday and remind us of
the things that are important. So we get three hours
on a Saturday to do that, and it's a gorgeous
day to day. The holidays are upon us and you're
probably out shopping. Holy hell, have you seen the citadel
off of the five. That's ridiculous over there talking to
(16:15):
the Daily Tories and Senior Junior and what a Natalie
their daughter not Junior's dog, carry the one hold. I
feel like I need like a wall, like I'm solving
a crime. I think with all of the yron and thumbtacks.
Their family, brother, sister, dad, Okay, right, jeez, it's like
(16:39):
they're not from Mobile. So fifteen years celebrating this coming week.
It's on the third right, So Wednesday, Yep and Junior
talk about the specials going on and the special deals again.
Speaker 2 (16:56):
Yeah, so aarm on the Senior made a special.
Speaker 3 (16:58):
But we're also going to be celebrating by offering free
delivery from all the locations, so pretty much anywhere in
La you can get free delivery from disawvos.
Speaker 2 (17:05):
You can do it through the website or through door
dash and then in person.
Speaker 3 (17:08):
All of our original menu items are going to be
at the original price of two fifty, so you can
load up on tacos all day.
Speaker 1 (17:15):
Wow, are you going to do this for breakfast too?
For the do all locations at breakfast now they all.
Speaker 3 (17:20):
Offer breakfast and breakfast burritos. But this is just for
the original menu. When we first started, it was just
nine items, and we started to grow. You needed a
fish taco, you needed a shrimp taco, things like that
that we needed.
Speaker 1 (17:32):
The vegetarian.
Speaker 2 (17:33):
Yeah, yeah, yeah.
Speaker 3 (17:34):
If we don't like you, we won't discount it. So
just those original items and the full size ones only
and in person, so if you come in you get
that pricing and then if not delivery, it'll be free
delivery for the day.
Speaker 1 (17:47):
And another celeb celebratory taco is the one that you
guys brought here today, right.
Speaker 4 (17:53):
Roast a try tip with my mom's sauce on it.
Speaker 1 (17:56):
That's salsa Man's Magic, Junior. I'm putting some on because
you know, I like to taste it with I like
taste everything. Then I put the sauce on, then I
do all these things and he's like, no, you want
to dump that on it? And it is just so
bright and fresh and goes up against that cut right,
you know, which is one of my favorite cuts. I
love a good try, kid, I love you.
Speaker 3 (18:17):
He used to make that for my football games in
high school. Everybody knew my dad as like, oh yeah,
the guy that makes tacos Before the game. He would
be out in the parking lot. He didn't sell on
you. You should have sold him.
Speaker 1 (18:28):
But he would make talk on that eventually like I
should sell this. But that's fantastic.
Speaker 4 (18:35):
Yeah, good glad you like it?
Speaker 1 (18:37):
No, that is really really great. What makes you like?
What inspires you to when you add something new, even
a limited time, What inspires you to? In this case,
the track tip always inspired.
Speaker 4 (18:49):
I just don't have the time to get in the
kitchen and cook for ten restaurants. If I was cooking
for my family, I do it every day. But to
get to get their measurements right how much of each
item at a larger scale.
Speaker 7 (19:04):
Is difficult for me. It's a you know, I got
to try and try and try again. People don't understand this.
And I know some really wonderful cookbook authors that help chefs.
Because the chef's coming in and they go, this is
the recipe and it's for eight hundred people, They're like,
that doesn't translate. So what she does is she has
(19:24):
to rewrite for home. Now you're saying the exact opposite.
When you're doing it on a one to one. People
don't understand that.
Speaker 1 (19:34):
Mathematically and flavor wise, you don't just multiply.
Speaker 4 (19:37):
Right, You can't multiply. And and it's you know, it's
an experiment because I got one hundred pounds of beef
that I just paid for and this experiment goes wrong?
What do I do with this meat that I've cooked
for this he's a couple of.
Speaker 1 (19:51):
Hi, Neil, Yes, old buddy, what do you got old
garbage boil disposal? Neil at your servant? Yeah, but that's true.
When you're using you know, you have to do it
like you would for a family meal, right, and then
you have to decide.
Speaker 4 (20:08):
How that translates, Yeah, and how you scale that up
and when I have the time because my kitchen we
have a commissary. They're from seven am to three pm
every day, so I don't have much time to get
in there to cook anything because everything's occupied.
Speaker 1 (20:22):
Yeah, it's being used so only so much real estate.
You know, you gotta have room for I don't know, cars, shoes,
what do you collect? Natalie Pills I'm the only one
that lives in the real world. Boys are stupid. It's like,
(20:44):
I want cars, it says the guy would he was
working on a full size R two D two in
his grudge. I'm no better, but I still get the
shaking head of my wife as well. Okay, so the
the tri tip is spectacular. I know there's ups and
downs that come with all of this, But in the
fifteen years, coming this Wednesday for Gisathos, and again you've
(21:11):
got to if you're not familiar with Gisathos, I have
never recommended it to someone and had them go, yeah,
that was good. It's always like holy hell. It's never
yeah I didn't know about that place. It was tasty.
If it's always, it's always the proper reaction. It's a
special place in that fifteen years. We'll start with you, senior.
(21:39):
What's the biggest learning thing, the biggest thing that has
stood out to you in this process of having so
many restaurants now.
Speaker 4 (21:48):
Locally, Probably just watching people's reaction to food and they
guess some sort of connection, whether it's to a memory
or whether they they've never experienced this kind of food.
Like the teacher own what the heck is the teacherer
own that type of thing to hear people question like,
(22:09):
what is this? Why is this? What makes us so good?
I grew up eating it able to communicate with people
and talk to them about my food and what we
do and how I started and what this means and
what we've grown and how we've developed a family and
employees and how I want my employees to be proud
of what we do. And for the most part, some
(22:31):
are there are you know, just a segment that really
don't care. But for the most part, it's really I
don't know. Yeah, well, you're sharing your art, You're sharing
a piece of yourself with this stuff. And I got
to tell you, talking to many chefs and restaurant owners
after the world opened back up after covid is, they
(22:54):
said it was just great to see people right to
react to your food.
Speaker 1 (22:58):
Right. You can't do that with delivery.
Speaker 4 (23:00):
You can't do that.
Speaker 1 (23:00):
But it'd be weird if you asked to if you
delivered everything and asked to come in. I fire, I'm
the owner and chef, and I would like to come
sit you watching watch you eat.
Speaker 4 (23:09):
I thought really hard enough to delivery, ask Armanda Junior.
He was pushing and pushed us to no, I'm not
able to explain what the food is if they don't
like it. I'll never know all these things. But it
was It's a vital part of our business.
Speaker 1 (23:22):
You have to, yeah, Junior.
Speaker 3 (23:25):
I think for me it was really just understanding how
to really challenge yourself because they don't teach you how
to run a restaurant. You know, I always everything you could. Yeah,
I think I could teach it now, you know, well
you could.
Speaker 1 (23:40):
But do you think that that unless somebody has that
time in it, that you could just be academic about
it now?
Speaker 3 (23:46):
Because so many of the decisions that you make happen
because of something that happened now and need to be
solved now. And I think the learning curve of that
can only be taught by hospitality. But what I enjoy
about it is it just kind of always keeps you
on the edge of your seat, and as a operator
of a business, it keeps you really in tune with
what's going on with the city, what's going on with
the people, what you know, what trends change, and what
(24:07):
goes up and down. I love the study of that,
But I also think that this position, this industry really
puts it in front of you all day.
Speaker 1 (24:15):
Every day.
Speaker 3 (24:16):
You're dealing with people NonStop, which is a very challenging thing.
Speaker 1 (24:19):
Oh yeah, because some suck. Natalie, explain what you do
for the business and what you've learned in the time
that you've been there, because you haven't been there since
the beginning. I have, Oh you have, bring that mic
to you, will you? There you go. I do a
little bit of everything in that business.
Speaker 5 (24:40):
There's I put out a lot of fires that they
come up, and there's kind of nothing. There's no position
in that business that I can't do that I haven't
filled in for it's the best. And you know, as
we've expanded, the problems have expanded, and the fifteen years
(25:01):
has been a learning experience and there's always something to learn.
And I've got my teachers right here.
Speaker 1 (25:08):
And sounds like all of you kind of have to
learn from each other too.
Speaker 4 (25:12):
Yeah.
Speaker 5 (25:12):
I've also learned why they say don't do business with family.
Speaker 1 (25:16):
That's the biggest thing that. Yeah, but you know you
said something and about the as things grow, so do
the problems. And you need you need a Swiss army
knife like yourself. In any any good business needs somebody
who has a bird's eye view of all the pieces.
(25:38):
That's that anybody can go to at any time and say, okay,
this is going on. And the I understand from being
in those positions in management before. When you are somebody
puts out fires, the key is not only to put
out the fire, but it's so no one else sees
the smoke, right, It's like, yeah, so you got to
put them out before anybody else knows they started, especially
(25:58):
people coming in. So I very much appreciate those sentiments
and understand them. Stick around one more segment with the
folks from Gisavos. They are celebrating their fifteenth anniversary coming
up on the third this Wednesday. You can check them
out at Gisavos dot com, Gisathos dot com, La La
(26:19):
dot la. Why do you guys do that?
Speaker 2 (26:21):
Or dot com.
Speaker 3 (26:23):
At the beginning, we couldn't afford it, so we were
just like, yeah, just take.
Speaker 1 (26:26):
La dot la, gisa Thos dot la. So they can
only have stores here in Los Angeles and Louisiana. So
if they grow, stick around, we'll be back with more.
Speaker 6 (26:39):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (26:46):
It's a Fork Report. It is the last Saturday before
December Holy Smokes and December second. It's a big deal
because we're doing the fifteenth annual KFI Pastathon. It's going
on right now. Obviously, you can donate at any time,
but giving Tuesday, December second, five am to eight pm
(27:07):
at the Anaheim White House is going to be the
big shebang where you come out, see all the hosts
and donate and just meet Chef Bruno and the folks
that work very hard for Katarina's Club, providing more than
twenty five thousand meals every week to needy kids in
southern California. And really your generosity is a huge part
(27:28):
of that. Talking to Chef Bruno, he was saying it
was sixty to seventy percent of their budget for the
year comes from your generosity. Any Wild Fork Foods location,
they've been great partners to the Fork Report. Just go
in and say KFI Pastathon at checkout. Fifteen percent off
your purchase will be donated to the KFI Pastathon. Smart
(27:50):
and Final. You can donate any amount at any store
in California, Arizona, Nevada through twelve seven Wendy's any so
cal Wendy's location through twelve seven. If you donate five
at least five dollars, they'll give you a coupon book
that is worth more than five dollars. For free stuff
there at Wendy's just a lot of stuff. Donate pasta, sauce,
(28:12):
all these things. For more information, go to KFIAM six
forty dot com slash pastathon kfi AM six forty dot
com slash pastathon. And remember you can also bid on
some auction items, of which Bill Handel and I are going.
We've combined our you know, superpowers. We're like wander twins.
(28:36):
He's the shape of an animal or something on water
or something like that. I don't know how it works,
but sometime I think in March, we're gonna do a
backyard barbecue at his home, and the highest bidder we'll
be able to come and bring a plus one all
broadcast live from his backyard, as we have food from
not only an Aheim White House, but we'll have some
(28:57):
chefs and some pitmasters there cookie and grilling as well.
It'll be huge. I've never he doesn't even like to invite,
you know, people he knows to his house, So this
will be huge to get, you know, and I'll make
sure you get to ride his his in the home
elevator and now that's weird, but that's something fun. And
(29:19):
then you can see the cherry sits in when he's depressed,
which is like all the time. It'll be great. So
just go to KFIM six forty dot com slash pastathon.
We're wrapping up our conversation with Natalie and Armando Junior
and Armando Senior from Gisados and as they celebrate their
(29:39):
fifteenth anniversary on the third coming up on Wednesday with
a couple of specials. Do you have this stuff on
the website as well talking about it?
Speaker 2 (29:47):
No, not at all. It'll be on social media tomorrow though.
Speaker 1 (29:49):
Oh god. Well, yeah, you're building anticipation. I get it.
I get it, But you can't find out a location
near you at Gisavos dot la, gisa Thos dot la
and support a local business, a family that continues to
grow and put it into you know, new areas anything
(30:10):
for twenty twenty six.
Speaker 4 (30:13):
Yeah, we are. We want to get into Orange County.
Timings not exactly right, but we're getting there. I just
don't want to bring the problems that we have in
LA to Orange County. So when I figure those out
through procedures and you know, stuff like that, then we're
ready to move into Orange County.
Speaker 1 (30:35):
You know, you don't even need locks on your door
in Orange County. Yeah, yeah, you go there. I was
explaining a story because I've been doing broadcasts in Orange
County the past couple of weeks. It's explaining a story
about the potholes in LA and I had to explain
to everybody in Orange County what a pothole was, and
then you mentioned homeless and they just get totally lost.
(30:55):
They're like, I'm like, oh, never mind. It is hard
to explain. And then you have to explain what crime is,
and it's just that's the whole thing. But you also
have to explain what a Mexican is for the northern part. Yeah,
so it's a given ting I like messing with you.
(31:16):
So that would be great, man, We got to do
a blowout if you go to Orange County. We have
to have a broadcast out there for sure. That would
be awesome.
Speaker 4 (31:24):
It's in the works.
Speaker 1 (31:25):
Excellent. So first thing, Junior, somebody goes to Gisaos for
the first time, what should they try.
Speaker 3 (31:33):
I mean, most people come in thinking they're going to
get the sampler because you look at something and that's
the first thing. But we always suggest you go in
for the full sized tacos because that's what Giesaw this
was built on, is just try a couple of these
stews and just see what what like real Mexican z.
You know, we didn't grow up eating sada and nachos
every night, so we always suggest you go for like
the chicharron, which is my favorite, but you know, the
(31:56):
steak picado, the ges So those are kind of like.
Speaker 1 (32:00):
Holy moly, that thing. I want I put that under
my pillows so that I have good dreams. It's simple
and magical all at the same time.
Speaker 3 (32:08):
It's amazing, and I mean just the other day we
gave one to a family and they just fell in
love with it. And it's like I remember the first
one we tried to be like, hey, this is pretty good,
and to see that now it's just this this it
just lives on its own. It's so delicious, but it's
very simple, like you said, so that one still is
making waves.
Speaker 4 (32:26):
Maybe you can help me convince them to let me
bring the spam in for the breakfast burritos.
Speaker 1 (32:30):
I think it's a great idea. I don't know what
you guys are fighting on that. Seriously, you brought one
in here and it was insane. I think it's I
think it's don't have any Hawaiians. I think it's great.
Speaker 3 (32:42):
I mean the spam thing hot dog and eggs is
my favorite, well, yeah, my favorites.
Speaker 4 (32:49):
When I gave it to him, he says, what kind
of ham is this? This's not ham, this spam. Yeah,
nobody knows what it is?
Speaker 2 (32:55):
Just from World War One?
Speaker 1 (32:57):
What's that?
Speaker 2 (32:57):
I asked him? Was this from World War one?
Speaker 1 (32:59):
The one that we were in? It was good, though, right,
it was delicious. It's delicious. Don't you want delicious food?
So these are the ones you're fighting.
Speaker 3 (33:07):
Yeah, well, to be honest, look a lot of it too,
is still this gasaw. This is very much an authentic experience.
We try to make our kitchen serve things that we
grew up with. You know, of course it'd be fun
to get creative and make all of these different things.
But he saw this prides itself on the authentic home style.
Speaker 4 (33:22):
I grew up with spam. That's why I look the
way I do.
Speaker 1 (33:25):
You also grew up with host handsome. I'll take that
any day. I'll take that that spam. I just thought
it was fantastic. Yeah, and I thought it was an
interesting spin on.
Speaker 4 (33:37):
The nitrates and the and the saltiness.
Speaker 2 (33:40):
But as we grow, that's also one of the challenges.
Speaker 3 (33:42):
Right, he comes up with something delicious and great, we
have to make sure our kitchen at all locations can
cook it correctly and make sure it gives that the
same experience, because the last thing you want is somebody
going to or Long Beach or Venice and saying like, oh,
it was good, but my spam wasn't toasted, or it
wasn't done right. And so the process of that becomes
strickled when you continue to grow.
Speaker 1 (34:00):
I get it, so the authentic nature of it, but
you you realize the two of us could take you
guys like seriously, like it's not even a not even
a big deal. Yeah, okay, I'm just saying, if you
ever need you, just make the call. We'll go bust
some heads. I'll hit it. I'll hit a girl if
(34:22):
it deals with food. She's don't call Junior that he
hates it. Second time this week. Good to see you all.
I love the family angle of the business and I
think that that brings the authenticity and in every culture,
something is not a part of the culture until it is.
(34:44):
That's the reality, which is why we all grew up.
And there's no Mexican worth their weight that didn't grow
up with wavos, cornweini. There's none. There's none to this day.
It's one of the comfort things or a hot dog
in a tortilla. I mean, just his life. But good,
just you continue to the next fifteen years. I can't
wait to celebrate with that. Gaisavos dot la, Gisavos dot la.
(35:09):
God bless all you guys. Good to see you, Thank you.
It's the Fork Report. This is KFI heard everywhere on
the iHeartRadio app. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app.
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