September 7, 2024 • 27 mins
More with Ivan Vasquez of Madre talking Mezcal Por Siempre. Shake Shack is closing some of their locations. Disney unveils its 2024 foodie guide.
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Speaker 1 (00:00):
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out today. I've
asked them to stick around because I was enjoying our
conversation and I felt like we barely scratched the first surface.
And this all has to do with an event, the
(00:20):
first of its kind, happening next week nine fourteen, and
it is called Mezcal Porter cre and Ivan Vesquez of Madre.
We've had him on the show many times and he
is a master when it comes to this stuff of
finding a traditional authentic from Mexico, Mescal's and with over
(00:45):
four hundred of them, they're four hundred bottles at his restaurant, Madre.
This is no joke. I mean, I don't I'm trying
to think last time I even went to a whiskey
bar that had four hundred bottles of something, you know,
different things, So pretty impressive. I want to remind you
(01:05):
that obviously tickets are going fast and to get on this.
It is on the fourteenth, and so that is next Saturday,
a week from today.
Speaker 2 (01:15):
Correct, next Saturday. We're very excited about all the maestros
and maestras that are coming. It's all mesculturation, not only
from Wahaka, but as Rossio explain different parts of Mexico.
And then within that festival, you're gonna find, you know,
legends of mescal makers. And then you're also gonna find
some very ancestral mescal like the panla mescyle that is
(01:37):
made in clay pots, no machines, no technology, just techniques.
And Antonio can explain us more.
Speaker 1 (01:45):
And how does that, Antonio, how how does that change
the flavor? What flavor comes out of a traditional old
world style like a clay pot.
Speaker 3 (01:54):
Well, you'll get more taste of minerality. A lot of
the flavors can be subtle. One thing that I've noticed
as well is that you won't get bitterness right, the
flavors will be just perfect. They'll align with them with
which is the mescalleo itself. He's tasting as he goes,
you know, taking little steps, and he's not mass producing things.
(02:17):
Now we are family owned. There's only three of us
producing this. My father in law, Rafayle Garcia, he is
the producer, and my brother in law and myself are
the only ones that are advertising the brand and moving
and selling the brand here in the United States. Now
we are preserving tradition. That's our focus. You know, we
(02:41):
don't want to create. Our batches are our biggest batch. Here,
one of the ones that you're trying, it's three hundred
and twelve bottles.
Speaker 1 (02:49):
That's wow, that's it. That's it. I'm going to reach.
Speaker 3 (02:53):
And so you just had one of our ensembles. That
was the first one that you had.
Speaker 1 (02:58):
In magic, very flavor, and uh, it just the way
it coats your tongue and it gives like this slight
tingling as it goes down and not like a whiskey
that maybe burns on the edges of your tongue and
then back down it it kind of dances over the
entirety of the tongue, which is just lovely, very lovely
(03:20):
the way. Now, that's the one you want me to
work up to, right this one? Yes?
Speaker 3 (03:24):
I also I prooven there one last, Yes, the next
one one here, that one it's a it's an ensemble
of the blas and I say an m because dolas
in our region, there's three agaves that are used. That
one should be floral, pine trees, earthy it's a wild variety. Still,
(03:45):
there's a gave I gave nousum and I gave it
uh semiana in there as well. Now the sagaves grow
in the wild in our region, there're also being uh
they're also being cultivated. However, we have a piece of
(04:07):
land where it's it's from my from my father in
law's family that where we have these whiles that are
grown in the wild. Still, this one is four years old,
three years old metre and glass. It should be sort oled.
It shouldn't. It shouldn't be smoky. There's slice smokiness this one.
Speaker 1 (04:31):
This one, I would say, there's a finish, you know,
if there's another word for it, please give it to me.
But there's a small there's a tiny bit of it
on the finish to me. But it's very bright and
very fresh and and kind of refreshing like it. It
just has this refreshing note to it that I like,
like this would be nice on a warm day like today,
(04:54):
Sipping this would be lovely.
Speaker 3 (04:57):
And it's and then that last one one, it's another
tradition that is very well known in uh in Waka
is drinking puntas. So that's a high proof. Now Punta's
we're talking about seventy.
Speaker 1 (05:10):
Feast, saying points for those of us to speak.
Speaker 3 (05:14):
So this would be so this would be heads, right,
the heads. So there's heads hard and tails when you're
producing mescal. These are the heads. And this one comes
at seventy five point one. That's why I give you
a little bit. And you know it's after you've you've, you've.
Speaker 1 (05:33):
So this is one hundred and fifty proof. Yes, pretty much,
yes exactly, and think thank you. That's why he says,
do it do it at the end. Yes, and so
now explain again how how to drink this a little
trick of.
Speaker 4 (05:46):
So take a little breath, okay, as you hold your breath,
take a tiny mesitokay. We like to treat mescal as
we treat one another with respecting, with kisses, and then
take a little take a little basito, pass it down
and then at the era through your nose. I think,
(06:12):
I don't think he did it right.
Speaker 1 (06:13):
I did not do that right. What gave you that hit?
Sorry about that? I was thinking too much. And as
it went down, I'm like, breathe out your nose and
I swallowed just who okay, Well.
Speaker 4 (06:29):
If you had any type of bacteria, any type of virus.
Speaker 1 (06:33):
It's gone. Yeah. Wow, I think it changed the color
of my eyes. I'm not sure are they blue?
Speaker 4 (06:39):
Now?
Speaker 1 (06:39):
Holy smoked? Okay, I'm gonna try this again, but I'm
going to I.
Speaker 3 (06:45):
Would recommend quoting your palette with saliva. Don't don't drink
it too fast. There's there's there's an hour to it
because when you're drinking puntaz, you can't just drink it
the same way that you're drinking one of the one
hun proofs. And I would excel through my mouth when
(07:08):
you drink.
Speaker 1 (07:09):
Now, this is a lot of you know, I've been
drinking for a long time and there's a lot of rules. Man. Okay,
So I'm gonna smell it again with what I have
last left of my nasal power, and I will take
a sip.
Speaker 4 (07:24):
Did it this time?
Speaker 1 (07:26):
Wow?
Speaker 4 (07:27):
It's a difference.
Speaker 2 (07:29):
Welcome to the Puntas club.
Speaker 1 (07:30):
Oh man, I will tell you again. He's saying point
and then it's not what you think. Heads yeah, yeah,
it's like or yeah the head, this is not what
you think. That is wonderful. But man, I can feel
it on my lips, the tip of my tongue, the sides.
Speaker 3 (07:51):
Through the story because it has a beginning, it has
a metal and then an end at the end. But
it'll last. It'll last. That little bit that you drank,
it could last five minutes for you to savor it.
Speaker 1 (08:06):
Yeah, I can. It's like a bell ringing kind of
I mean, for lack of a better term, you had
that first hit the bomb and then then it softens,
but you can still taste it and feel.
Speaker 3 (08:21):
In every little every every little bitsito that you'll do
will taste different, and the next you'll start getting different notes. Now,
once you start trying some of the other mescalis that
we brought us well that are lower proof, you'll start
getting different notes from those as well, because now your
mouth has been like of a better word, numbed cure.
Speaker 1 (08:43):
It's just it's not just my mouth, it's the entire
European side of my fav Sorry, Mom, I love you
with all my heart. I'm just saying that this is
fighting Dad's side quite a bit. Like wow, starting to
sweat All right, excellent, stick around, will be back with more.
We'll talk more. I want to make sure you get
there and find out more about miss calporcimfre It is
(09:06):
God going on on nine fourteen, so coming up a
week from today. I would love for you to go
and experience this event. Please check it out because this
is the type of thing we deserve to have in
Los Angeles, and this is the first time that they've
been strong enough and brave enough to put it on
out here in Los Angeles. Go to Madre Restaurants dot
(09:30):
com Madre Restaurants dot com uh to find out more
and we'll be telling you how to get tickets again
when we return.
Speaker 5 (09:38):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:44):
We're talking about miss Calporcimpre coming up on the fourteenth,
a week from today. And this is the brainchild, and
I think the the love child in this case a
I love and a passion for this from Yvonne Vesquez
of Madre. It's been on the show multiple times and
(10:08):
he owns with three restaurants here in Los Angeles and
then you have one up over the hill and one
up in Santa Clarita.
Speaker 2 (10:16):
Correct that's the New West One.
Speaker 1 (10:19):
And if you want to find out about this event,
and I highly encourage you to go, You've got you know,
fifty some odd mescales to taste, right.
Speaker 2 (10:28):
Yeah, and that's to remember that we have fifty projects
of mescal there at the event. But each of the
fifty projects is bringing more than three or four, up
to ten expressions each. Oh wow, it's just like today
with the banal from Sola Vega. He is tasting us
on five different brands, five different expressions of agave. And that's
(10:49):
why you're going to find at the event. So you
multiply fifty plus three or four expressions, it is about
two hundred expressions of traditional mescalo campecino from Mexico. So
we're ringing we bring Mexico to La for the first
time as far as as mescal schools.
Speaker 1 (11:04):
And giving the authentic experience. So this is its first ever,
the inauguration of this event, so I really highly encourage
you to check it out. You can see on Instagram
at Mezcalpre that is p O R s I E
M p R e UH that has a link there
(11:26):
to the event bright page so that you can buy
tickets there. You can also go to Madre Restaurants dot
com Madre Restaurants dot com and find out more information
there as well, and it will sell out because it's
a it's a week away, a week away, and you've
(11:48):
got you know, more than a handful, but a good
number if you get on them now. But otherwise I'm
telling you now, it will sell out. So this is
this is really this is really great because you know
their food events can be money making events. I see
this as an educational event. This is real. I can
tell that the focus is listen, we want you to
(12:10):
come and experience all of this. What is what does
the ticket cost? Is their food at the event as well?
Speaker 4 (12:18):
Yes, so the ticket is about seventy five dollars. That's good, yes,
and plus tax. Of course we're in California.
Speaker 1 (12:25):
Yeah, so it's four hundred dollars.
Speaker 4 (12:31):
Yes, but that's going to give you access to As
you come in, you're going to get a copita, which
is a little glass, and then you get to taste
everything that's going to be exhibited at the show. And
there's no limit, right, so you can go around and
taste everything. We also have amazing food vendors. We wanted
to highlight amazing food vendors that probably are not as
(12:51):
popular just yet. We're going to have tor which is
Alisco style. They're amazing We also have Marondo, which is
seafood with a little Chinese twist Mexican and Chinese twist
from northern northern Mexico. And they have amazing sabcisstadas tacos
(13:13):
you know you had, And we also have obviously you know,
Wahaka and so we have Moles with Jeff Rossillo, so
she's going to be present, and we have amazing collaborations,
a program legendary, yes, amazing, And we also have programs,
(13:33):
educational programs throughout the event by different personalities. And you know,
an after party that is going to be hosted by
our friends at Mirate here in La the restaurant bar
as well and Parade Sufre, which is my favorite and
I think one of the best mescaladias in the world,
which is in Guadalajara. They're coming to take over the
(13:56):
after party, to take.
Speaker 1 (13:57):
It over like that, coming to be a part of it,
the host. They're going to take it over. All right,
we're up against the clock. What do we want to
let people know before we go?
Speaker 2 (14:05):
This is uh, you know, international experience happening here in
Los Angeles, and the Mescalados really are making a lot
of efforts to come here and educate about their tradition,
their heritage, this complex spirit from Mexico. So come and
you know, buy your tickets, get this experience, learn from
(14:27):
the masters. There is not gonna be nothing below forty
five ab B. So you're gonna do a touro Mexico
from north central all the way to south and you
get to meet the masters, you get you're gonna get educated,
different conversations as well. This is the real you know,
concept of mesculturetional happening here in Los Angeles. And by
(14:48):
the way, you know, I don't think this event has
happened in Mexico. Yeah, at this level, with multiple areas
of Mexico at the same time. Under one roof, you're
gonna have Acanora, You're gonna have Sky, You're gonna have Raciya,
you're gonna have Sotol as well. We have Amigo's Binatos
coming from Chihuahua as well, so they're making the airport
to come and cross the border.
Speaker 1 (15:11):
That's great here, let's get that Mican there. See if
that oh there you go.
Speaker 6 (15:17):
And food and for food, and we have good music.
We have Carlos e Charlos, who's going to be performing
throughout the night and yeah, and I also just want
to highlight this is being run and produced by brown people.
Speaker 1 (15:31):
And you know we didn't pick up on that.
Speaker 6 (15:34):
Uh we're brown, and we are very proud to put
this event on. And I think we're working like twenty
four hours a day like to make sure this goes perfect.
And I'm proud to be part of this event and producer.
But but yeah, and the food itself, I mean, just
the stories that the food vendors have given me about
(15:56):
their past and like Natalie, who's behind the that's like
as her family, Like she sent me this whole like
email saying that her family, her dad was doing like
four taco trucks in La just to pay rent and
just to make ends meet, and that that gave her
inspiration to do her project and to highlight that at
(16:16):
our festival, I think is, you know, we want to
give a platform for people in our community. You know,
I love more giving us silver Spoon, but they're doing
what they can.
Speaker 4 (16:27):
And yeah, community, you know, it's community base and I
love it communities coming together. So a lot of our
friends are helping us put this together. It just take
a whole Pueblo of Los Angeles to put this together.
Speaker 1 (16:41):
Well, remember the people that helped you this time, because
there will be plenty. Yes. Once, once it's successful and
you're on round three, everybody's gonna be oh yeah, yeah,
I always loved it. Yeah, thanks for coming on. You know,
the best of luck to all of you, and we'll
be in touch you on. Thank you all my pleasure
(17:01):
you have Scott.
Speaker 5 (17:02):
Yes, you're listening to the Fork Report with Nil Savedra
on demand from KFI AM six.
Speaker 1 (17:09):
Forty beautiful Saturday, very hot outside. I encourage you if
you're gonna be grilling today, like I may, I'm gonna
wait till the sun goes down a robin behind the
board today. She's like, are you really gonna grill today?
I said, not, Well, the sun's out, but when everything,
uh starts cooling off a little bit, then yes, I
will absolutely light that fire and get into it today. Again, please,
(17:34):
I I love these events and they have a very
short life when people don't go and experience them. So
mezcal por siempre. If you are interested. It is a
week from today. It's in Los Angeles.
Speaker 6 (17:50):
UH.
Speaker 1 (17:50):
To find out more, you can go to the restaurant's
web page. If you'd like, and that's Madre Restaurants dot
com Madre Restaurants, and you can see the event there
and we'll link to event bright and all of that
as well to get you there. Or you can check
out their uh their new instagram for this event, and
(18:13):
that's mezcalpor Ciempre, mezclipor Ciempre and that is on Instagram
and check that out there and and celebrate these gosh
that the flavors and everything were just insane and I'm
really becoming a huge fan of Mezcal. All right, moving
on Disneyland, you know, I'm going to push that off
(18:34):
because they have a big list of stuff going on
there for the holidays at Disneyland, some food stuff and
I will tell you about that coming up in just
a little bit. What I do want to get because
we only have a couple of minutes here is shake Shack,
So shake shap Shack if you're a fan of their
you know, smash Burgers, which I am there. I think
they're delicious. They're closing five locations here in Los Angeles.
(18:57):
This is a basic breakdown. It's a New York or favorite.
It's known for its burgers and it's shakes they're shutting
some locations in the Greater LA area. This might affect you.
The spots closing are in Bunker Hill, Downtown, the Culver City,
Korea Town, Silver Lake and Westfield to Benga to Panga
(19:19):
in Kenoga Park. So what's going on with this? They
came out here to be the in and out buster
sort of And it's not that their food's not quality.
Speaker 2 (19:30):
It is.
Speaker 1 (19:31):
It's delicious. But about eight years ago, Shakeshack made this
big splash that came out here to the West coast.
They opened twenty locations across southern California. Bold move to
challenge in and outs you know rain here and they
were you know, coming fists of moving and they are
(19:52):
citing that due to underperformance, these places are closing. However,
some investigations through you know Eater and la Is and
La Times and like, looks like that upon closer look
at the financial filings, that the real issue is the
stores were too close to each other. They're cannibalizing each
(20:13):
other in their own sales. The only thing I feel
about that is there's you may not find an in
and out on every corner, but you do with a
lot of other whether it's fast food or Starbucks or something,
and they managed to live through all of this. So
(20:34):
I think that's a weird. It's still a weird answer.
And the fact that you don't have and I mean
you could probably open an in and out next to
an in and out next to an in and out
and you'd still have lines. So I think maybe growing
a little quickly and the getting the hit here in
southern California with the addition of cost with the minimum
(21:00):
age hike, I think it's just a little much and
that makes them underperform, you know, because you've got costs.
That's the way it works. Okay, stick around. More to come.
I want to tell you about Disneyland and their new
holiday offerings food wise, so go nowhere. You've been listening
to The Fore Report. You can always hear us live
(21:22):
on KFI AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app. Hey, everybody,
it's the Fore Report, all Things food, beverage and beyond.
Thanks for hanging out today. I am your friendly neighborhood
Fork reporter Neil Savedra. How are you hey? I wanted
to remind you on Thursday I don't have the notes
in front of me, but there is a news and
(21:44):
bruise in Cerrito's at Bjay's Restaurant with Gary and Shannon.
Gary will be back in town for that. He's been
on vacation. I know that Shannon is back with Phil
Schuman on Monday, Tuesday and Wednesday, I think, and then
of course on the twelfth, Thursday, the twelfth, they'll be
out there in Cerrito's at the BJ's Restaurant and brewery there,
(22:09):
so make sure you get out there. They'll have prizes,
all kinds of great things per usu for their news
and brews. So go say hello to them, give them
big hugs, welcome them back, and all that good stuff.
So spooky season is here. What's new going on there
at Disneyland? They got so much going on. So Disneyland
Resort there is getting ready to celebrate a ton of
(22:29):
new Halloween treats. It's already started at the around the
end of August, so things are going strong now. Parks
rolled out a bunch of delicious and eerie, playful fun goodies,
and you're gonna want more and more of this stuff.
So here's the kind of a breakdown the Galactic Rill.
You know that's in Tomorrowland there, right right across from
(22:51):
the Finding Nemo. And they have the Ghost of Anaheimberger
Spooky Burger featuring beef and veggie, patty, ghost pepper, salsa, verde,
pepper jack, cheese, crispy onions on a Brioche bun, Alien
pizza planet. They have the Dark Matter Pizza slice topped
(23:15):
with spicy Italian sausage, roasted mushrooms, black olives, Alien buzz
macaron and macaron and it is a berry and cream filled,
delicious little treat. There, Carnation Cafe, which I always enjoy
has their spicy Chicken sandwich. Now, they've had a couple
of spicy chicken sandwiches here before and they've all been great.
(23:35):
This is fried chicken breast, spicy chili sauce, pepper jack, cheese,
and mustard on a Brioche band. The spiked pickle Lemonade.
What a tangy mix of vodka lemonade, pickle juice, and
sweet and sour, topped with sprite and a pickle. You
want me to push the food over towards you, Kyla?
Can you reach that? Yeah? You got it?
Speaker 4 (23:58):
Okay?
Speaker 1 (23:58):
I worry about you please eat up all the smokes
A device snacks now, I think this is the one
there fantasy Land that used to like for some reason
have Chimmy chengas Chimmy chungas and and they would which
was weird. But anyways, they have Fantasy Land Garlic cheesey
(24:20):
Brought Brought worst and cheesy garlic pretzel bread. The Alpine
Almond Delight a date and listen. This is a Danish
filled with pastry and almond cream. Oh, both pastry and
almond cream shush topped with sliced almonds. The Jolly Holiday
Bakery Cafe as the Jack o' Leannard Mickey Mouse, pumpkin
(24:41):
macaron and pumpkin flavored macarons and caramel butterscotch butter cream
and pumpkin cheesecake. Good Night. Little Red Wagon. Now this
is one of my favorite places on Main Street, Little
Red Wagon where you get your corn dog, some of
the best corn dog on the planet. Right there, they
(25:02):
are having a special blueberry corn dog. What don't shake
your head on that, Kaylo? Why is that getting a
no from you? That sounds awful? I think of a
corn dog as savory and blueberry tastes kind of like candy,
so I just do. Okay, it's sweetened sweetened savory works
corn dog topped with blueberry compote and bacon powdered sugar.
(25:26):
Got to give it a try. Yeah you would. You
heard bacon in your ears? Perked up? Okay, that might
balance each other out. Plaza in poisoned apple cake, red
cinnamon cake with caramelized apple filling and red cream cheese frosty.
That sounds dope. Chocolate short cake, chocolate silk cheesecake. The
(25:48):
popcorn near the Haunted mansion. There they have a Halloween
candy mix in, so you get popcorn mixed with chocolate
covered pretzels, candy corn, and M and M's peanut butter
and chocolate candies. Now I've never tried this, but people
swear by hot popcorn with candy corn. Now, I love
hot buttered popcorn at the movie theater with and I
(26:12):
dump a box of peanut Eminem's in there and it's delicious.
Hot to Molly's Hot to Molly's in popcorn. Oh yeah,
we're learning about Aileen right now. Aileen Gonzales in the
news is saying hot Tomali's in your popcorn. That's different.
That is different. I think she's onto something. I think so,
(26:32):
But that sweet savory thing you might not like. Okay,
all right, right, you're gonna fit in just fine, sister,
You just enjoy yourself here. She's like, yeah, I'm experimenting already.
Refreshment corners, got the Philly Potato Dog, all kinds of
stuff coming to the area, not only in the parks themselves,
but keep in mind along the downtown Disney they've got
(26:55):
stuff as well, So get out there. A lot of
fun stuff was out there not long ago, and enjoying
the food per huge, So check that out when you can.
All right, stick around. Much more to come. Another event
coming to Orange County, and I think it's coming in October,
but we want to let you know about it now.
Is it September? Yeah, that's funny. First, really, I always
(27:17):
get twisted if they've moved into October or not. Maybe
last year they did very end of September, but it's
almost October at that point. Thanks for the save, I
actually appreciate you.
Speaker 5 (27:27):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out today. I've
asked them to stick around because I was enjoying our
conversation and I felt like we barely scratched the first surface.
And this all has to do with an event, the
(00:20):
first of its kind, happening next week nine fourteen, and
it is called Mezcal Porter cre and Ivan Vesquez of Madre.
We've had him on the show many times and he
is a master when it comes to this stuff of
finding a traditional authentic from Mexico, Mescal's and with over
(00:45):
four hundred of them, they're four hundred bottles at his restaurant, Madre.
This is no joke. I mean, I don't I'm trying
to think last time I even went to a whiskey
bar that had four hundred bottles of something, you know,
different things, So pretty impressive. I want to remind you
(01:05):
that obviously tickets are going fast and to get on this.
It is on the fourteenth, and so that is next Saturday,
a week from today.
Speaker 2 (01:15):
Correct, next Saturday. We're very excited about all the maestros
and maestras that are coming. It's all mesculturation, not only
from Wahaka, but as Rossio explain different parts of Mexico.
And then within that festival, you're gonna find, you know,
legends of mescal makers. And then you're also gonna find
some very ancestral mescal like the panla mescyle that is
(01:37):
made in clay pots, no machines, no technology, just techniques.
And Antonio can explain us more.
Speaker 1 (01:45):
And how does that, Antonio, how how does that change
the flavor? What flavor comes out of a traditional old
world style like a clay pot.
Speaker 3 (01:54):
Well, you'll get more taste of minerality. A lot of
the flavors can be subtle. One thing that I've noticed
as well is that you won't get bitterness right, the
flavors will be just perfect. They'll align with them with
which is the mescalleo itself. He's tasting as he goes,
you know, taking little steps, and he's not mass producing things.
(02:17):
Now we are family owned. There's only three of us
producing this. My father in law, Rafayle Garcia, he is
the producer, and my brother in law and myself are
the only ones that are advertising the brand and moving
and selling the brand here in the United States. Now
we are preserving tradition. That's our focus. You know, we
(02:41):
don't want to create. Our batches are our biggest batch. Here,
one of the ones that you're trying, it's three hundred
and twelve bottles.
Speaker 1 (02:49):
That's wow, that's it. That's it. I'm going to reach.
Speaker 3 (02:53):
And so you just had one of our ensembles. That
was the first one that you had.
Speaker 1 (02:58):
In magic, very flavor, and uh, it just the way
it coats your tongue and it gives like this slight
tingling as it goes down and not like a whiskey
that maybe burns on the edges of your tongue and
then back down it it kind of dances over the
entirety of the tongue, which is just lovely, very lovely
(03:20):
the way. Now, that's the one you want me to
work up to, right this one? Yes?
Speaker 3 (03:24):
I also I prooven there one last, Yes, the next
one one here, that one it's a it's an ensemble
of the blas and I say an m because dolas
in our region, there's three agaves that are used. That
one should be floral, pine trees, earthy it's a wild variety. Still,
(03:45):
there's a gave I gave nousum and I gave it
uh semiana in there as well. Now the sagaves grow
in the wild in our region, there're also being uh
they're also being cultivated. However, we have a piece of
(04:07):
land where it's it's from my from my father in
law's family that where we have these whiles that are
grown in the wild. Still, this one is four years old,
three years old metre and glass. It should be sort oled.
It shouldn't. It shouldn't be smoky. There's slice smokiness this one.
Speaker 1 (04:31):
This one, I would say, there's a finish, you know,
if there's another word for it, please give it to me.
But there's a small there's a tiny bit of it
on the finish to me. But it's very bright and
very fresh and and kind of refreshing like it. It
just has this refreshing note to it that I like,
like this would be nice on a warm day like today,
(04:54):
Sipping this would be lovely.
Speaker 3 (04:57):
And it's and then that last one one, it's another
tradition that is very well known in uh in Waka
is drinking puntas. So that's a high proof. Now Punta's
we're talking about seventy.
Speaker 1 (05:10):
Feast, saying points for those of us to speak.
Speaker 3 (05:14):
So this would be so this would be heads, right,
the heads. So there's heads hard and tails when you're
producing mescal. These are the heads. And this one comes
at seventy five point one. That's why I give you
a little bit. And you know it's after you've you've, you've.
Speaker 1 (05:33):
So this is one hundred and fifty proof. Yes, pretty much,
yes exactly, and think thank you. That's why he says,
do it do it at the end. Yes, and so
now explain again how how to drink this a little
trick of.
Speaker 4 (05:46):
So take a little breath, okay, as you hold your breath,
take a tiny mesitokay. We like to treat mescal as
we treat one another with respecting, with kisses, and then
take a little take a little basito, pass it down
and then at the era through your nose. I think,
(06:12):
I don't think he did it right.
Speaker 1 (06:13):
I did not do that right. What gave you that hit?
Sorry about that? I was thinking too much. And as
it went down, I'm like, breathe out your nose and
I swallowed just who okay, Well.
Speaker 4 (06:29):
If you had any type of bacteria, any type of virus.
Speaker 1 (06:33):
It's gone. Yeah. Wow, I think it changed the color
of my eyes. I'm not sure are they blue?
Speaker 4 (06:39):
Now?
Speaker 1 (06:39):
Holy smoked? Okay, I'm gonna try this again, but I'm
going to I.
Speaker 3 (06:45):
Would recommend quoting your palette with saliva. Don't don't drink
it too fast. There's there's there's an hour to it
because when you're drinking puntaz, you can't just drink it
the same way that you're drinking one of the one
hun proofs. And I would excel through my mouth when
(07:08):
you drink.
Speaker 1 (07:09):
Now, this is a lot of you know, I've been
drinking for a long time and there's a lot of rules. Man. Okay,
So I'm gonna smell it again with what I have
last left of my nasal power, and I will take
a sip.
Speaker 4 (07:24):
Did it this time?
Speaker 1 (07:26):
Wow?
Speaker 4 (07:27):
It's a difference.
Speaker 2 (07:29):
Welcome to the Puntas club.
Speaker 1 (07:30):
Oh man, I will tell you again. He's saying point
and then it's not what you think. Heads yeah, yeah,
it's like or yeah the head, this is not what
you think. That is wonderful. But man, I can feel
it on my lips, the tip of my tongue, the sides.
Speaker 3 (07:51):
Through the story because it has a beginning, it has
a metal and then an end at the end. But
it'll last. It'll last. That little bit that you drank,
it could last five minutes for you to savor it.
Speaker 1 (08:06):
Yeah, I can. It's like a bell ringing kind of
I mean, for lack of a better term, you had
that first hit the bomb and then then it softens,
but you can still taste it and feel.
Speaker 3 (08:21):
In every little every every little bitsito that you'll do
will taste different, and the next you'll start getting different notes. Now,
once you start trying some of the other mescalis that
we brought us well that are lower proof, you'll start
getting different notes from those as well, because now your
mouth has been like of a better word, numbed cure.
Speaker 1 (08:43):
It's just it's not just my mouth, it's the entire
European side of my fav Sorry, Mom, I love you
with all my heart. I'm just saying that this is
fighting Dad's side quite a bit. Like wow, starting to
sweat All right, excellent, stick around, will be back with more.
We'll talk more. I want to make sure you get
there and find out more about miss calporcimfre It is
(09:06):
God going on on nine fourteen, so coming up a
week from today. I would love for you to go
and experience this event. Please check it out because this
is the type of thing we deserve to have in
Los Angeles, and this is the first time that they've
been strong enough and brave enough to put it on
out here in Los Angeles. Go to Madre Restaurants dot
(09:30):
com Madre Restaurants dot com uh to find out more
and we'll be telling you how to get tickets again
when we return.
Speaker 5 (09:38):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:44):
We're talking about miss Calporcimpre coming up on the fourteenth,
a week from today. And this is the brainchild, and
I think the the love child in this case a
I love and a passion for this from Yvonne Vesquez
of Madre. It's been on the show multiple times and
(10:08):
he owns with three restaurants here in Los Angeles and
then you have one up over the hill and one
up in Santa Clarita.
Speaker 2 (10:16):
Correct that's the New West One.
Speaker 1 (10:19):
And if you want to find out about this event,
and I highly encourage you to go, You've got you know,
fifty some odd mescales to taste, right.
Speaker 2 (10:28):
Yeah, and that's to remember that we have fifty projects
of mescal there at the event. But each of the
fifty projects is bringing more than three or four, up
to ten expressions each. Oh wow, it's just like today
with the banal from Sola Vega. He is tasting us
on five different brands, five different expressions of agave. And that's
(10:49):
why you're going to find at the event. So you
multiply fifty plus three or four expressions, it is about
two hundred expressions of traditional mescalo campecino from Mexico. So
we're ringing we bring Mexico to La for the first
time as far as as mescal schools.
Speaker 1 (11:04):
And giving the authentic experience. So this is its first ever,
the inauguration of this event, so I really highly encourage
you to check it out. You can see on Instagram
at Mezcalpre that is p O R s I E
M p R e UH that has a link there
(11:26):
to the event bright page so that you can buy
tickets there. You can also go to Madre Restaurants dot
com Madre Restaurants dot com and find out more information
there as well, and it will sell out because it's
a it's a week away, a week away, and you've
(11:48):
got you know, more than a handful, but a good
number if you get on them now. But otherwise I'm
telling you now, it will sell out. So this is
this is really this is really great because you know
their food events can be money making events. I see
this as an educational event. This is real. I can
tell that the focus is listen, we want you to
(12:10):
come and experience all of this. What is what does
the ticket cost? Is their food at the event as well?
Speaker 4 (12:18):
Yes, so the ticket is about seventy five dollars. That's good, yes,
and plus tax. Of course we're in California.
Speaker 1 (12:25):
Yeah, so it's four hundred dollars.
Speaker 4 (12:31):
Yes, but that's going to give you access to As
you come in, you're going to get a copita, which
is a little glass, and then you get to taste
everything that's going to be exhibited at the show. And
there's no limit, right, so you can go around and
taste everything. We also have amazing food vendors. We wanted
to highlight amazing food vendors that probably are not as
(12:51):
popular just yet. We're going to have tor which is
Alisco style. They're amazing We also have Marondo, which is
seafood with a little Chinese twist Mexican and Chinese twist
from northern northern Mexico. And they have amazing sabcisstadas tacos
(13:13):
you know you had, And we also have obviously you know,
Wahaka and so we have Moles with Jeff Rossillo, so
she's going to be present, and we have amazing collaborations,
a program legendary, yes, amazing, And we also have programs,
(13:33):
educational programs throughout the event by different personalities. And you know,
an after party that is going to be hosted by
our friends at Mirate here in La the restaurant bar
as well and Parade Sufre, which is my favorite and
I think one of the best mescaladias in the world,
which is in Guadalajara. They're coming to take over the
(13:56):
after party, to take.
Speaker 1 (13:57):
It over like that, coming to be a part of it,
the host. They're going to take it over. All right,
we're up against the clock. What do we want to
let people know before we go?
Speaker 2 (14:05):
This is uh, you know, international experience happening here in
Los Angeles, and the Mescalados really are making a lot
of efforts to come here and educate about their tradition,
their heritage, this complex spirit from Mexico. So come and
you know, buy your tickets, get this experience, learn from
(14:27):
the masters. There is not gonna be nothing below forty
five ab B. So you're gonna do a touro Mexico
from north central all the way to south and you
get to meet the masters, you get you're gonna get educated,
different conversations as well. This is the real you know,
concept of mesculturetional happening here in Los Angeles. And by
(14:48):
the way, you know, I don't think this event has
happened in Mexico. Yeah, at this level, with multiple areas
of Mexico at the same time. Under one roof, you're
gonna have Acanora, You're gonna have Sky, You're gonna have Raciya,
you're gonna have Sotol as well. We have Amigo's Binatos
coming from Chihuahua as well, so they're making the airport
to come and cross the border.
Speaker 1 (15:11):
That's great here, let's get that Mican there. See if
that oh there you go.
Speaker 6 (15:17):
And food and for food, and we have good music.
We have Carlos e Charlos, who's going to be performing
throughout the night and yeah, and I also just want
to highlight this is being run and produced by brown people.
Speaker 1 (15:31):
And you know we didn't pick up on that.
Speaker 6 (15:34):
Uh we're brown, and we are very proud to put
this event on. And I think we're working like twenty
four hours a day like to make sure this goes perfect.
And I'm proud to be part of this event and producer.
But but yeah, and the food itself, I mean, just
the stories that the food vendors have given me about
(15:56):
their past and like Natalie, who's behind the that's like
as her family, Like she sent me this whole like
email saying that her family, her dad was doing like
four taco trucks in La just to pay rent and
just to make ends meet, and that that gave her
inspiration to do her project and to highlight that at
(16:16):
our festival, I think is, you know, we want to
give a platform for people in our community. You know,
I love more giving us silver Spoon, but they're doing
what they can.
Speaker 4 (16:27):
And yeah, community, you know, it's community base and I
love it communities coming together. So a lot of our
friends are helping us put this together. It just take
a whole Pueblo of Los Angeles to put this together.
Speaker 1 (16:41):
Well, remember the people that helped you this time, because
there will be plenty. Yes. Once, once it's successful and
you're on round three, everybody's gonna be oh yeah, yeah,
I always loved it. Yeah, thanks for coming on. You know,
the best of luck to all of you, and we'll
be in touch you on. Thank you all my pleasure
(17:01):
you have Scott.
Speaker 5 (17:02):
Yes, you're listening to the Fork Report with Nil Savedra
on demand from KFI AM six.
Speaker 1 (17:09):
Forty beautiful Saturday, very hot outside. I encourage you if
you're gonna be grilling today, like I may, I'm gonna
wait till the sun goes down a robin behind the
board today. She's like, are you really gonna grill today?
I said, not, Well, the sun's out, but when everything,
uh starts cooling off a little bit, then yes, I
will absolutely light that fire and get into it today. Again, please,
(17:34):
I I love these events and they have a very
short life when people don't go and experience them. So
mezcal por siempre. If you are interested. It is a
week from today. It's in Los Angeles.
Speaker 6 (17:50):
UH.
Speaker 1 (17:50):
To find out more, you can go to the restaurant's
web page. If you'd like, and that's Madre Restaurants dot
com Madre Restaurants, and you can see the event there
and we'll link to event bright and all of that
as well to get you there. Or you can check
out their uh their new instagram for this event, and
(18:13):
that's mezcalpor Ciempre, mezclipor Ciempre and that is on Instagram
and check that out there and and celebrate these gosh
that the flavors and everything were just insane and I'm
really becoming a huge fan of Mezcal. All right, moving
on Disneyland, you know, I'm going to push that off
(18:34):
because they have a big list of stuff going on
there for the holidays at Disneyland, some food stuff and
I will tell you about that coming up in just
a little bit. What I do want to get because
we only have a couple of minutes here is shake Shack,
So shake shap Shack if you're a fan of their
you know, smash Burgers, which I am there. I think
they're delicious. They're closing five locations here in Los Angeles.
(18:57):
This is a basic breakdown. It's a New York or favorite.
It's known for its burgers and it's shakes they're shutting
some locations in the Greater LA area. This might affect you.
The spots closing are in Bunker Hill, Downtown, the Culver City,
Korea Town, Silver Lake and Westfield to Benga to Panga
(19:19):
in Kenoga Park. So what's going on with this? They
came out here to be the in and out buster
sort of And it's not that their food's not quality.
Speaker 2 (19:30):
It is.
Speaker 1 (19:31):
It's delicious. But about eight years ago, Shakeshack made this
big splash that came out here to the West coast.
They opened twenty locations across southern California. Bold move to
challenge in and outs you know rain here and they
were you know, coming fists of moving and they are
(19:52):
citing that due to underperformance, these places are closing. However,
some investigations through you know Eater and la Is and
La Times and like, looks like that upon closer look
at the financial filings, that the real issue is the
stores were too close to each other. They're cannibalizing each
(20:13):
other in their own sales. The only thing I feel
about that is there's you may not find an in
and out on every corner, but you do with a
lot of other whether it's fast food or Starbucks or something,
and they managed to live through all of this. So
(20:34):
I think that's a weird. It's still a weird answer.
And the fact that you don't have and I mean
you could probably open an in and out next to
an in and out next to an in and out
and you'd still have lines. So I think maybe growing
a little quickly and the getting the hit here in
southern California with the addition of cost with the minimum
(21:00):
age hike, I think it's just a little much and
that makes them underperform, you know, because you've got costs.
That's the way it works. Okay, stick around. More to come.
I want to tell you about Disneyland and their new
holiday offerings food wise, so go nowhere. You've been listening
to The Fore Report. You can always hear us live
(21:22):
on KFI AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app. Hey, everybody,
it's the Fore Report, all Things food, beverage and beyond.
Thanks for hanging out today. I am your friendly neighborhood
Fork reporter Neil Savedra. How are you hey? I wanted
to remind you on Thursday I don't have the notes
in front of me, but there is a news and
(21:44):
bruise in Cerrito's at Bjay's Restaurant with Gary and Shannon.
Gary will be back in town for that. He's been
on vacation. I know that Shannon is back with Phil
Schuman on Monday, Tuesday and Wednesday, I think, and then
of course on the twelfth, Thursday, the twelfth, they'll be
out there in Cerrito's at the BJ's Restaurant and brewery there,
(22:09):
so make sure you get out there. They'll have prizes,
all kinds of great things per usu for their news
and brews. So go say hello to them, give them
big hugs, welcome them back, and all that good stuff.
So spooky season is here. What's new going on there
at Disneyland? They got so much going on. So Disneyland
Resort there is getting ready to celebrate a ton of
(22:29):
new Halloween treats. It's already started at the around the
end of August, so things are going strong now. Parks
rolled out a bunch of delicious and eerie, playful fun goodies,
and you're gonna want more and more of this stuff.
So here's the kind of a breakdown the Galactic Rill.
You know that's in Tomorrowland there, right right across from
(22:51):
the Finding Nemo. And they have the Ghost of Anaheimberger
Spooky Burger featuring beef and veggie, patty, ghost pepper, salsa, verde,
pepper jack, cheese, crispy onions on a Brioche bun, Alien
pizza planet. They have the Dark Matter Pizza slice topped
(23:15):
with spicy Italian sausage, roasted mushrooms, black olives, Alien buzz
macaron and macaron and it is a berry and cream filled,
delicious little treat. There, Carnation Cafe, which I always enjoy
has their spicy Chicken sandwich. Now, they've had a couple
of spicy chicken sandwiches here before and they've all been great.
(23:35):
This is fried chicken breast, spicy chili sauce, pepper jack, cheese,
and mustard on a Brioche band. The spiked pickle Lemonade.
What a tangy mix of vodka lemonade, pickle juice, and
sweet and sour, topped with sprite and a pickle. You
want me to push the food over towards you, Kyla?
Can you reach that? Yeah? You got it?
Speaker 4 (23:58):
Okay?
Speaker 1 (23:58):
I worry about you please eat up all the smokes
A device snacks now, I think this is the one
there fantasy Land that used to like for some reason
have Chimmy chengas Chimmy chungas and and they would which
was weird. But anyways, they have Fantasy Land Garlic cheesey
(24:20):
Brought Brought worst and cheesy garlic pretzel bread. The Alpine
Almond Delight a date and listen. This is a Danish
filled with pastry and almond cream. Oh, both pastry and
almond cream shush topped with sliced almonds. The Jolly Holiday
Bakery Cafe as the Jack o' Leannard Mickey Mouse, pumpkin
(24:41):
macaron and pumpkin flavored macarons and caramel butterscotch butter cream
and pumpkin cheesecake. Good Night. Little Red Wagon. Now this
is one of my favorite places on Main Street, Little
Red Wagon where you get your corn dog, some of
the best corn dog on the planet. Right there, they
(25:02):
are having a special blueberry corn dog. What don't shake
your head on that, Kaylo? Why is that getting a
no from you? That sounds awful? I think of a
corn dog as savory and blueberry tastes kind of like candy,
so I just do. Okay, it's sweetened sweetened savory works
corn dog topped with blueberry compote and bacon powdered sugar.
(25:26):
Got to give it a try. Yeah you would. You
heard bacon in your ears? Perked up? Okay, that might
balance each other out. Plaza in poisoned apple cake, red
cinnamon cake with caramelized apple filling and red cream cheese frosty.
That sounds dope. Chocolate short cake, chocolate silk cheesecake. The
(25:48):
popcorn near the Haunted mansion. There they have a Halloween
candy mix in, so you get popcorn mixed with chocolate
covered pretzels, candy corn, and M and M's peanut butter
and chocolate candies. Now I've never tried this, but people
swear by hot popcorn with candy corn. Now, I love
hot buttered popcorn at the movie theater with and I
(26:12):
dump a box of peanut Eminem's in there and it's delicious.
Hot to Molly's Hot to Molly's in popcorn. Oh yeah,
we're learning about Aileen right now. Aileen Gonzales in the
news is saying hot Tomali's in your popcorn. That's different.
That is different. I think she's onto something. I think so,
(26:32):
But that sweet savory thing you might not like. Okay,
all right, right, you're gonna fit in just fine, sister,
You just enjoy yourself here. She's like, yeah, I'm experimenting already.
Refreshment corners, got the Philly Potato Dog, all kinds of
stuff coming to the area, not only in the parks themselves,
but keep in mind along the downtown Disney they've got
(26:55):
stuff as well, So get out there. A lot of
fun stuff was out there not long ago, and enjoying
the food per huge, So check that out when you can.
All right, stick around. Much more to come. Another event
coming to Orange County, and I think it's coming in October,
but we want to let you know about it now.
Is it September? Yeah, that's funny. First, really, I always
(27:17):
get twisted if they've moved into October or not. Maybe
last year they did very end of September, but it's
almost October at that point. Thanks for the save, I
actually appreciate you.
Speaker 5 (27:27):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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