October 5, 2024 • 26 mins
The Founder (Kevin) of Poquito Mas talks about how and why he got started.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neils Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app. Paketo Moss, Why well,
it's Peketo Moss and they're feeding us. But it's also
the fortieth anniversary. That's a wonderful story here in Los
Angeles to have such a gem and a place that
(00:21):
we love. We have went in Burbank, so we go
all the time from the station, but to hear the
story and to learn more about, you know, how this
came to be and how we're so lucky to have
it here in Los Angeles, we thought the best person
to tell us about that would be Kevin McCartney. And Kevin,
(00:43):
this is your beauty, right.
Speaker 3 (00:45):
It's one of my stores.
Speaker 1 (00:46):
When I stores are owned.
Speaker 3 (00:48):
By Edgar was a longtime employee who then opened his own.
Speaker 1 (00:51):
This is Brett.
Speaker 2 (00:52):
Edgar was on with us last week, as was Patty,
and then also he's here roaming around with great pride,
beaming with pride, which is pretty cool.
Speaker 3 (01:02):
And he should be very proud. He runs a wonderful plot.
And his wife Jackie, who is microphone shy, but she's
waving in there.
Speaker 1 (01:10):
Yeah, but he loved Jackie.
Speaker 2 (01:11):
We already last week went through her eyesight problems and
how the fact, uh, you know he really married.
Speaker 3 (01:19):
Up, he did he?
Speaker 2 (01:22):
You know, it just goes to show you, like me
and my wife, that personality.
Speaker 1 (01:26):
Rules, you know, So I'll take it.
Speaker 2 (01:29):
So tell us, lead us through the story of Piquito Moss.
Speaker 1 (01:33):
How did it come about?
Speaker 3 (01:35):
Well, I think we're so. I was a culinary orphan.
My mother a phenomenal woman, the nurse. Seven kids, five
of them boys, and boys eat a lot, quite a bit,
and so we ate a lot. But that means at
home we had to have efficient food. And you know,
(01:56):
meat loaf was efficient, oat meal was efficient, a baloney, peanut, butter,
and jelly and that I mentioned oatmeal and meat loaf,
you know, because that were a big part of our diet.
So I really had no palette growing up. None. It
just didn't exist. So I didn't know I'd have a
cuisine that I could point to that belonged to me.
(02:18):
And so when I was working at Grammin's Chinese theater
of Late Night Show, Midnight Show, and I had to
give one of the girls Candy girls Are ride home
and she lived in Eco Park, so We're pulling up
going down Sunset and we get to all the road
and she says, well, stop here.
Speaker 1 (02:33):
Let me buy you a taco.
Speaker 3 (02:34):
This place, you know, it was a car wash right there,
and it was right up against the car wash.
Speaker 1 (02:37):
There's a little taco.
Speaker 3 (02:38):
Stand, like a street taco stand you know they have today,
but there was just a makeshift there. And so for
the first time in my life, I tasted flavor. I
tasted bought me a carneitis planchata taco, and I just
I could not believe flavor existed.
Speaker 1 (02:56):
I didn't believe.
Speaker 3 (02:58):
That this was I had an epiphany like, wow, what
is this? And so it just turned my life around.
Speaker 1 (03:04):
No, that's an onion.
Speaker 3 (03:05):
Really yeah, well we would go hot and spicy. You know,
the first food I talked about there were no vegetables involved, right,
So this was like one of my first in salts.
Is like vegetables. This is I didn't know I like vegetables.
I didn't like peas and knowing that stuff, but but
vegetables all of a sudden, salsa and and then so
for the next decade I spent every vacation I had.
(03:28):
I worn't corporate for a while in restaurants and stuff
like that. Every vacation I had, I would go to
Mexico and look for different flavors and tacos and things
like that, and I just got I fell in love
with Mexican food and I have adopted Mexican cuisine for myself.
Speaker 1 (03:42):
Wow, what a.
Speaker 2 (03:43):
Story, isn't it does? Was it on all Dolado and
Sunset Earth?
Speaker 1 (03:47):
That's correct?
Speaker 2 (03:48):
Yeah, sore because when you said the car wash, I'm going.
Speaker 3 (03:51):
That car wash is still there.
Speaker 1 (03:52):
It's still there.
Speaker 3 (03:53):
The car wash is still there. Oh my god, about
two o'clock in the morning. You know, a hot car,
eat this bacco. There's there's just nothing like it. And
it's just I had no idea until that moment that
this stuff existed, that texture for this kind of food existed.
Meat love has some texture, but not a lot.
Speaker 1 (04:12):
A whole different kind of texture.
Speaker 2 (04:14):
Yes, but there is something about the flavors of Mexico,
and there's you know, there's all kids. We're finding more
about regions, different regions of Mexico now or whether it
be Wahaca or different areas of Mexico that bring and yours.
It comes from the Baja region primarily, right, Yeah, Originally.
Speaker 3 (04:34):
It was Baja because I used to go to Baja
all the time. San Felipe obviously San Felipe Taco.
Speaker 1 (04:42):
This the lady was down.
Speaker 3 (04:43):
There making these these breaded shrim tacos, and I said, I.
We had a great conversation with her because we would
go so often, my brother and I. He speaks fluent
Spanish and fluent Cuban, and so we would go down
there and and I a would say that I like this,
but I need to have no breading on it. She's
everybody likes to Brady and I said, okay. But then
my brother says, Kevin, when you come into town, go
(05:03):
to Maria. She's got something for you. And she had
a bunch of shrimp floating in Branchera SAPs and that's
where my tacos down for.
Speaker 1 (05:11):
Thepe came from Ohau.
Speaker 3 (05:13):
She said, hey, mister Kevin Tribees and I couldn't believe it.
And then we trade your recipes. I have a room,
doesn't have I mean, I have a franchiera sauce doesn't
have a room. So I gave it to Hershey I
have that, and it was just it just made our
tacos and it says, it.
Speaker 1 (05:26):
Was so good.
Speaker 3 (05:27):
It was so much fun to have that.
Speaker 2 (05:28):
You know, it's there's something incredibly satisfying as someone who
loves food me to be sitting in the place that
we're talking about. So like when I get a craving
right now, I can walk right over there and get
usually on the show.
Speaker 1 (05:42):
If it's not brought to me, I'm not getting it.
Speaker 2 (05:44):
So as you talk about that, these are things that
that are on my orders all the time in Burbank
when I go and so to hear you talk about
their origins and and the life of them coming to be.
It is a powerful thing. Sit tight, we're gonna get news.
Speaker 1 (06:00):
We'll come back. We'll talk more as we go through the.
Speaker 2 (06:04):
Birth the life of this incredible chain. Here there are
Southland Chain, Pokeito Moss, the original Baja Taco stand their
fortieth anniversary that we're selling celebrating today and we're just
happening to do it in the valley.
Speaker 1 (06:20):
So you can come out to sixteen.
Speaker 2 (06:21):
Five four five Ventura Boulevard and come out and celebrate
with us.
Speaker 1 (06:27):
As we're hanging out.
Speaker 2 (06:28):
We'll be doing some giveaways, have some food and enjoy yourself.
Just go nowhere right stick around. We'll be back and
we'll talk more with Heaven when we return.
Speaker 4 (06:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:43):
Pikeito Moss on Ventura Boulevard, sixteen five four five Ventura
Boulevard here in Encino.
Speaker 1 (06:51):
My birth town actually, and here.
Speaker 2 (06:54):
At the original Baja Taco stand, of course, Pokeito Moss
looking at all the faces, beautiful faces coming in and
having themselves some great, great food. We're gonna get back
to that in just second. Of these three lovely ladies
in the back are are unsided?
Speaker 1 (07:10):
How are you? So? They all have the hots for me,
all three of them, all three of them. And I
was back.
Speaker 2 (07:20):
I was over there describing myself because you know they're
without sight, and I don't want them to think I
was lying. So for those of you with working eyeballs,
I thought it would be nice to they're gonna back
me up because I don't want you to think I'm
a liar. I told them that I am a little
bigger and more chiseled than the rock. He's a very
(07:43):
popular movie star, and that if they've ever been to
a museum and felt any of the early Italian works
of the granite and beautiful marble pieces that they'd get
an idea, except as you go a little south because
they were often chiseled when they were cold, and it's
(08:05):
a little different experience. But thank you ladies. It's I
was gonna say, it's nice to see you, but that
seemed like a jerk. But they've been at two events before.
They're always lovely. Hey, if anybody's drinking, I want to
know who's driving. Well, okay, but thank you so so
much for coming out. We're talking with the founder and
(08:27):
owner of Pekito Maas, Kevin McCarney, which is a's a
very small region of Mexico where that name comes from.
Speaker 3 (08:36):
It is as a single house.
Speaker 1 (08:38):
Yeah, it's one house.
Speaker 2 (08:40):
But I love as you talk about, you know these
neighborhoods that you know, the Equo Park in the area
right there you're talking about having your first taco Because
when I drive down Sunset Boulevard and I'm on the
eastern side there, when I drive through those areas and
I see the taco stands that that barre pusted popping
(09:00):
up in these areas that are bringing flavors from Mexico,
it does my heart good.
Speaker 1 (09:05):
To see that that that is.
Speaker 2 (09:07):
Still such a part of the culture here in southern California,
and that food vendors are part of the culinary scene,
just as Poquito Moss and the success of Poquito Moss.
Speaker 3 (09:18):
We've always considered ourselves a taco truck without wheels.
Speaker 1 (09:22):
That's a great way of doing it. Now, is this
is this a normal crew today? Pretty much? Pretty much?
Speaker 2 (09:29):
Uh yeah, so Will Kolschuriiver ask me, goes, is this
a normal I go, yeah, you've never been to a
Peqito Moss. I go, there's You cannot do this food,
this fresh any other way. You have to have people
behind that counter. This is this is the people part
of our business. These these girls, these guys back there
that are so good at what they do, and you know,
(09:50):
they're also so nice to be.
Speaker 3 (09:52):
If you've been to Pocket the Moss that they they
want to comment, people tell me, oh, you people are
so nice, and they are. They're just genuinely like people.
They like people, And this is the people part of
the restaurant business.
Speaker 1 (10:03):
It is a people business, you know, Oh yeah, there is.
Speaker 2 (10:06):
I will go into if it's you know, my turn
to go pick up the food in Burbank. I will
go in there and it is eyeballs deep in humanity,
just so much. So many people come in and out
of there and still that they take the time to
make sure you know that we're taken care of and
eye contact.
Speaker 1 (10:25):
And honey, did you get everything all right? And you do?
It's it really, that's the hard part.
Speaker 3 (10:30):
It is the hard part. You know what part of
our training program is we teach them that where the
word restaurant came from, which is you know French bulan
Cher seventeen sixty five. He puts a little science his window,
come in, wery travelers, and my food will restore you.
And that rule verst today became a restaurant, you know,
to be restored. So we teach them that people are
coming in there different things going on in their life,
(10:51):
maybe stress or something. Our jobs to bring them back
to who they want to be and who they are.
That's that's our job is to is to take them
out of the stress of their day, relieve that stress
with a smile and a friendly set of eyes and
and a nice tone of voice and say hi, how are.
Speaker 1 (11:06):
You and what can we do for you today?
Speaker 2 (11:09):
And that combination with seated in the umbrella or under
the umbrella of the hospitality industry brings two of the
most important parts of the culinary experience. When you go
out that that time of rest. Well mostly back then
it was because you were traveling, right, so you were
going in to eat at the ends or things like that,
(11:31):
no real menu.
Speaker 1 (11:32):
You ate what they you know, what they served you.
Speaker 2 (11:34):
But and then that hospitality part of it. And forty
years you must be so proud to be celebrating your
fortieth anniversary.
Speaker 3 (11:43):
All right, only because I had my partner, Patti Ravellis,
who's going to probably jump in and overtake me here.
Well she says she's shy, but she is.
Speaker 1 (11:52):
Yeah.
Speaker 3 (11:52):
But I tell you it, when you get really good
people working around you, and I've been fortunate enough to
have really good people with us, you know, it just
get reinspired, you know. And it's because it's it's a
business that is very it's a tough business, and the
only thing you can keep you inspired is the people
you're working with. And so I'm really inspired by Patty
and what she does for me, and Edgar and Jackie Hi,
(12:13):
Jackie uh Edgar's wife. You know, these are all people
that every time they reinspire me. And although you know
it's it's one of those things where I feel, you know,
I've got enough stress in my life. You know, when
I come to the restaurant, I want to relax myself.
But it's these people and the employees and the customers.
You know you see speed of smiles on their faces. Yeah,
(12:34):
you know that if we can put a smile on
your face, I feel we have we have accomplished something.
Speaker 2 (12:39):
You know what's funny is when I got when I
told people that I was coming here, When you get
responses like that's my Poquito Moss, it's not I know
where that is, although that's near me, it's that's my
Pokito Moss.
Speaker 1 (12:52):
I think that is a testament. So what are we
doing when we come back?
Speaker 3 (12:58):
Hyler?
Speaker 2 (13:01):
Okay, hey, tight, because I have a question sure for
you when we come back broadcasting live from Pokito Moss
here in in Cino sixteen five four five Entura Boulevard,
come down and say Hi, such a great group of
people out here having great food and camaraderie. I'd love
when KFI listeners come up to me and say, hey,
(13:22):
I just met this other KFI listener. Because you're all
crazy and we have something in common. I say, yeah,
you're crazy, and then they bond and exchange numbers and
create more crazy and it's always a good thing. So
come on down, say hello. I would love to meet you,
and we're doing some giveaways.
Speaker 4 (13:37):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:43):
Keito Moss in Encino. If you're out and about and
want to come by, we'd love to see you. I'd
love to shake your hand.
Speaker 1 (13:49):
It's always means a lot to meet people and to
connect with you folks.
Speaker 2 (13:53):
So a lovely group of people coming through today and
celebrating the fortieth anniversary. The fortieth anniversary, gotta love that
of Pikito Moss.
Speaker 1 (14:03):
The story of.
Speaker 2 (14:05):
The birth, the birth of a young man who had
meat loaf every Monday, I'm guessing and than Mondays and
then was taken taken to a taco stand on the
east side there in Echo Park and his his life
opened up. You know what, I've heard a lot of
(14:27):
stories in my day, Kevin, and that it started with
I took one of the candy girls from the from
from the movie house I worked at, and we drove
and she took me too, and none of them ended
with the taco stand.
Speaker 1 (14:42):
So good for you, buddy.
Speaker 3 (14:45):
She is still good friends. And we had a little
gathering last night. She was with my wife and two
kids and a bunch of other people. She came out
to visit us too, And she's still a really good friend.
Speaker 1 (14:55):
What does she does? She get like a free food
for life because she taught you.
Speaker 3 (14:59):
She taught you what flavor was she she she gets
a lot for life. She does do that, and she's
now she's she's a wonderful lady.
Speaker 1 (15:06):
She's you know.
Speaker 3 (15:07):
She she really inspired me. And then another friend of
hers was when I first opened my first restaurant. I
was a day's away from opening. I didn't have a menu,
and somebody else who used to work at Grandma's Chinese
was a showgirl for bringing brothers. But she had the
most beautiful handwriting, and so she made my first menu
(15:29):
right because uh no, usually.
Speaker 1 (15:33):
High writing you get no.
Speaker 3 (15:34):
But she was she was she she I asked her.
Speaker 1 (15:36):
I asked her.
Speaker 3 (15:37):
I was a couple of days awave and I from opening,
and I had just been building a restaurant and she
came down. She lived right around the corner, and she
came down in a single sitting wrote out my menu
and I'll send.
Speaker 1 (15:49):
It to you.
Speaker 3 (15:49):
But it's it's beautiful calligraphy.
Speaker 1 (15:51):
Yeah, she was.
Speaker 3 (15:52):
It was really I got really fortunate.
Speaker 1 (15:54):
But how neat is that.
Speaker 2 (15:55):
When people come together to make something and forty years
later to see this going on.
Speaker 3 (15:59):
She was there last night as well.
Speaker 1 (16:01):
How insane is that?
Speaker 3 (16:02):
Yeah, and it's insane. I feel insanely graf grateful.
Speaker 1 (16:06):
Couldn't be more grateful for the people that I've got
in my life. It just is it? Really?
Speaker 2 (16:11):
I think, you know, we we say a lot behind
the scenes on the FOREK report good things for good people,
because it's kind of how I live my life. I
you know, you come across some less I don't know less.
Speaker 1 (16:24):
Kind people and we all have our bad days.
Speaker 2 (16:26):
It's not about being a saint, but it's like you
can tell the difference between somebody who a good person
who does some bad things on occasion, versus bad people
that you just want to be don't want to be around.
And when you see somebody who has your spirit and
your kindness, and that one the spirit of kindness that
started this really to be a gentleman, to take someone
home starts, you know, the opportunity to have a different
(16:48):
you know, change your palate and change your life.
Speaker 3 (16:51):
All these moments in our lives have ripple effects, you know,
positive or negative. And it was one of the most
positive effects I could have ever had in my life
because it changed me for ever. Not just because of that,
but because there was a culture that came.
Speaker 1 (17:03):
Along with the food.
Speaker 3 (17:04):
There was a hospitality culture. When you go to Mexico,
there was a friendliness. There's there's a genuine honesty when
you're talking to people in Mexico and when you when
you when you're down there. It's really something that I
fell in love with. I fell in love with the
whole everything, because again I was a culinary orphan and
maybe a social orphan, but we were technically Irish, but
(17:25):
you know, there's no Irish food here, and I really
was so had such a boring palette. This just woke
me up and it taught me all about Margarita is.
It taught me all about uh, so many different aspects,
the singing, the dancing, the the the fiestas that is
(17:46):
part of everyday life instead of once a month or
once a year.
Speaker 1 (17:50):
But your kindness is something.
Speaker 2 (17:51):
I mean, not to get too deep or too philosophical,
but think about it. You were kind enough to say
I will take you home, but something in her wanted
to share something.
Speaker 1 (18:02):
With you as well.
Speaker 2 (18:04):
She could have just taken the ride, you know, but
there's something in saying I want you to try this.
Speaker 1 (18:08):
Yeah, and that's what all of this.
Speaker 2 (18:10):
Everybody here who's here today, you know, the people that
listen to the four report they have that spirit and
that desire to connect with people, and whether they love
cooking at home or not, but the fact that she said,
I want you to try something, and I'm sure that's
happened here many times. As a matter of fact, my
my friend Babett just texted me and she said, you know,
listening to the show today, I love Peqito Moss one
(18:32):
of my favorite.
Speaker 1 (18:33):
Places, and she's a big foodie and she.
Speaker 2 (18:35):
Says, my only regret in life is not having them
cater my wedding.
Speaker 3 (18:42):
So that's a.
Speaker 1 (18:43):
Pretty big praise right there.
Speaker 3 (18:45):
That's one of the ways I met Patty is I
catered her wedding, Really I did.
Speaker 1 (18:49):
I catered her wedding, which one the first one I'm kidding.
I'm kidding, Patty, it's a joke.
Speaker 3 (18:55):
But when she was working at dino dealer Rens's office
and then she decided to see went to start a family,
so she left there and she actually wanted to work
for me, And we have her application and it's on
your application. I didn't see this until about a decade ago.
It says how long do you spend to work here?
And written in her own handwriting is I intend to.
Speaker 1 (19:18):
Make this job my final home.
Speaker 3 (19:21):
On her application and you can go on my website
you can find it. It's absolutely true, and she it's
just so her wedding would cater her wedding. The ripple effect, right,
And it changed my life because she came to work
for me. And believe me, I'm not the US this
person to manage, and she manages me and everything else.
Speaker 2 (19:39):
Really well, wow, well that's insane. Thirty years look at that.
That's insane.
Speaker 1 (19:48):
Well that is a really beautiful story, and I thank
you for taking the time to come on and share it.
I'd love you.
Speaker 2 (19:53):
Know. It's funny you describe your family and I'm a
happy my dad was born here, but my fa family's
from Guanajuato, which where's a little shout out and then
but my mom is Irish, English and Scottish, and I
have five brothers and one sister, so there's seven kids
(20:14):
in my family as well, so you're pretty much Mexican.
Speaker 1 (20:18):
Yeah, So I mean, it was, it was it.
Speaker 3 (20:20):
It was in the cars, I mean southern California and
that taco that was it. I've done.
Speaker 1 (20:26):
I love it, and that that is a great LA story.
Speaker 2 (20:29):
We're broadcasting live celebrating forty years of Paquito Moss here
in the Southland. Come on out in Sino sixteen five
four five of Ventur Boulevart. You can come here very easy,
just right off of the freeway, come out, say hello.
Speaker 1 (20:44):
We'll be giving away some more.
Speaker 2 (20:46):
Including a forty burrito party Moss coming up near the
end here, we'll be giving that away. I've got some
swag that I will give out as well. And it
just is it means a lot to me that you
took the time to come out. I told my wife
this morning, I said, you know, I haven't been out
in the valley in a long time. With this show,
I hope people show up and you guys really did
(21:06):
me a kindness coming out here and saying hello, So
thanks so much.
Speaker 1 (21:09):
All right, more to come, so go No where.
Speaker 2 (21:13):
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. We are celebrating the fortieth anniversary of Poqito
Moss here in the Valley Pokeito Moss forty years. I
think there's six locations now, is that what it is?
And how lucky are we to get that story from
(21:35):
Kevin and his crew, the story about Patty, the story
about Edgar, and learning how a place like this has
longevity and the fact that you folks all came out
to celebrate that and say hello means a lot to me.
Speaker 1 (21:48):
We're gonna have some more.
Speaker 2 (21:50):
Giveaways and we are gonna be here until five, so
come down, all right.
Speaker 1 (21:57):
So here's the thing.
Speaker 2 (22:00):
Since we're in Fall, and I'm a big fan of
Halloween and the holidays in general, and I've done haunts
in my front yard and things like that, i started
thinking it'd be nice to bring a little bit about
that to the show. So I'm going to introduce you
to someone right now vice cooler. He is from Haunts
of LA and you can find on Instagram and.
Speaker 1 (22:23):
The website and the like.
Speaker 2 (22:24):
Basically, he breaks down, now, these are for people that
mostly are hardcore haunters. You want to be freaked out,
you want to see some some crazy stuff. Then he's
gonna point you in the direction of where you can
experience these things. But I know you did a family
one the other day going on in Calabasas, right now,
why don't you start with that?
Speaker 1 (22:43):
And welcome to the show, by.
Speaker 3 (22:43):
The way, Yeah, thank thank you for having me.
Speaker 5 (22:45):
Yeah, and southern California, there's like a wide verat of
haunted houses. You know, there's ones like more for children,
there's more very extreme ones. I'm not into the hyper
extreme ones. I like kind of the middle and the
kid friendly ones. But yeah, like for example, earlier today
I was at the Bob Baker Marionette Theater Great and
(23:05):
Highland Park. They're doing a spectacular show currently that is
a bunch of Halloween themed puppets at Bob Baker when
he was alive, had made It's a really great show.
It's really beautiful and they're selling out quickly. So if
you do have children that are easily scared. That's a
good place to bring them where they can enjoy Halloween
(23:27):
ghosts and ghouls and stuff without being too frightened by.
Speaker 2 (23:31):
Day spirit legendary and this is these are the types
of places that if we don't support they go away.
Speaker 3 (23:36):
Yes, yeah, exactly.
Speaker 5 (23:38):
Yeah, And you know, but then there's some like mid
tier ones like last night I was at Rain of Terror. Yeah,
a thousand Oaks, which is a one hundred and forty
five rooms really. Yeah, it's all built inside of a mall.
Speaker 4 (23:51):
And oh wait, wait.
Speaker 2 (23:52):
Which mall out there? I grew up in that area at.
Speaker 5 (23:54):
The I can't remember the name of them all, to
be honest, offhand.
Speaker 1 (23:58):
The Jans Mall is the Z So how crazy is that?
Speaker 5 (24:03):
Yeah, it's an incredible like Bruce has been building it
for years and years. It's infamously on a Nathan for
You episode. It's a really amazing episode. And yeah, and
they kind of pull out all the tricks possible there.
But of course, if you're easily frightened or have really
young kids, that might not be the best place. But
but you know, a lot of teenagers, they're adults.
Speaker 2 (24:25):
Think you give advice like that on the site you say, hey,
this one is for this you know, fourteen and up
or anything like that, to guide people or just let
them the pictures and the articles start for itself.
Speaker 5 (24:35):
I try to paint the picture, so just to brush
over what we talked about on my site hansa La,
which are also there's two books as well that have
been published. Yeah, I try to cover like the history
of each ott At house, but then currently what they're doing.
Speaker 3 (24:51):
But then on top of that.
Speaker 5 (24:54):
Kind of get paint a picture of what's too scary
or you.
Speaker 1 (24:58):
Know, like kind of give a tear to people buy
that book.
Speaker 3 (25:00):
Still, Yeah, there's a few left.
Speaker 5 (25:02):
There was a few that were found when I just
moved there on Vice, Cooler dot vandcamp dot com. There's
maybe like under ten left for sale.
Speaker 2 (25:10):
Theres wow, because that's kind of a cool in LA
in the southern California is kind of a cool place
for that, because there is a lot of purported actual haunting,
you know, and we talked about restaurants and bars here
obviously a lot, and I have found that there's a
lot of those places that people think are haunted as well.
Speaker 5 (25:28):
Yeah, it's true, and sometimes there's haunted houses that are
based on the haunted houses inside of a Oh god,
that's theoretic. Like the Queen Mary for example.
Speaker 1 (25:36):
You know, yeah, I've actually slept in that room. Yeah yeah.
Speaker 5 (25:40):
And I mean there's so many, you know stories. Whether
or not they're true is another question. But sure you
know of death, you know on the Queen Mary and.
Speaker 1 (25:49):
Or the Cecil down.
Speaker 3 (25:50):
You know they should do one.
Speaker 1 (25:53):
There, they should do one there. All right, could you
stick around for one more segment?
Speaker 3 (25:56):
No problem?
Speaker 2 (25:56):
Actually talking to Vice Cooler from Haunts of La and
it's right.
Speaker 5 (26:01):
Yeah, Haunts of La dot com and on socials at
Hants of l A.
Speaker 1 (26:05):
You gotta check it out if you like haunts or
you like to be scared. I don't. I like being scared.
Speaker 2 (26:08):
I think it's kind of a thrill. I'm not into
the gore gore gore stuff or anything like that, but
I do like uh, I like special effects.
Speaker 1 (26:16):
I like props.
Speaker 2 (26:17):
I like great lighting and sound effects, and to me,
those come together perfectly in a haunt.
Speaker 1 (26:22):
So very very cool.
Speaker 2 (26:23):
So we'll talk with Vice Cooler more from hantsof La
dot com Haunts of La dot com when we come back,
telling you where you might go if you're going on
a date and you want to get frighted, or if
your kids are old enough to enjoy, or some of
the other places as well.
Speaker 3 (26:40):
Stick around.
Speaker 2 (26:41):
It is the fore Court on Neil Savedra Live from Pequito,
Moss and Ensino.
Speaker 4 (26:45):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty
Hey, it's Neils Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app. Paketo Moss, Why well,
it's Peketo Moss and they're feeding us. But it's also
the fortieth anniversary. That's a wonderful story here in Los
Angeles to have such a gem and a place that
(00:21):
we love. We have went in Burbank, so we go
all the time from the station, but to hear the
story and to learn more about, you know, how this
came to be and how we're so lucky to have
it here in Los Angeles, we thought the best person
to tell us about that would be Kevin McCartney. And Kevin,
(00:43):
this is your beauty, right.
Speaker 3 (00:45):
It's one of my stores.
Speaker 1 (00:46):
When I stores are owned.
Speaker 3 (00:48):
By Edgar was a longtime employee who then opened his own.
Speaker 1 (00:51):
This is Brett.
Speaker 2 (00:52):
Edgar was on with us last week, as was Patty,
and then also he's here roaming around with great pride,
beaming with pride, which is pretty cool.
Speaker 3 (01:02):
And he should be very proud. He runs a wonderful plot.
And his wife Jackie, who is microphone shy, but she's
waving in there.
Speaker 1 (01:10):
Yeah, but he loved Jackie.
Speaker 2 (01:11):
We already last week went through her eyesight problems and
how the fact, uh, you know he really married.
Speaker 3 (01:19):
Up, he did he?
Speaker 2 (01:22):
You know, it just goes to show you, like me
and my wife, that personality.
Speaker 1 (01:26):
Rules, you know, So I'll take it.
Speaker 2 (01:29):
So tell us, lead us through the story of Piquito Moss.
Speaker 1 (01:33):
How did it come about?
Speaker 3 (01:35):
Well, I think we're so. I was a culinary orphan.
My mother a phenomenal woman, the nurse. Seven kids, five
of them boys, and boys eat a lot, quite a bit,
and so we ate a lot. But that means at
home we had to have efficient food. And you know,
(01:56):
meat loaf was efficient, oat meal was efficient, a baloney, peanut, butter,
and jelly and that I mentioned oatmeal and meat loaf,
you know, because that were a big part of our diet.
So I really had no palette growing up. None. It
just didn't exist. So I didn't know I'd have a
cuisine that I could point to that belonged to me.
(02:18):
And so when I was working at Grammin's Chinese theater
of Late Night Show, Midnight Show, and I had to
give one of the girls Candy girls Are ride home
and she lived in Eco Park, so We're pulling up
going down Sunset and we get to all the road
and she says, well, stop here.
Speaker 1 (02:33):
Let me buy you a taco.
Speaker 3 (02:34):
This place, you know, it was a car wash right there,
and it was right up against the car wash.
Speaker 1 (02:37):
There's a little taco.
Speaker 3 (02:38):
Stand, like a street taco stand you know they have today,
but there was just a makeshift there. And so for
the first time in my life, I tasted flavor. I
tasted bought me a carneitis planchata taco, and I just
I could not believe flavor existed.
Speaker 1 (02:56):
I didn't believe.
Speaker 3 (02:58):
That this was I had an epiphany like, wow, what
is this? And so it just turned my life around.
Speaker 1 (03:04):
No, that's an onion.
Speaker 3 (03:05):
Really yeah, well we would go hot and spicy. You know,
the first food I talked about there were no vegetables involved, right,
So this was like one of my first in salts.
Is like vegetables. This is I didn't know I like vegetables.
I didn't like peas and knowing that stuff, but but
vegetables all of a sudden, salsa and and then so
for the next decade I spent every vacation I had.
(03:28):
I worn't corporate for a while in restaurants and stuff
like that. Every vacation I had, I would go to
Mexico and look for different flavors and tacos and things
like that, and I just got I fell in love
with Mexican food and I have adopted Mexican cuisine for myself.
Speaker 1 (03:42):
Wow, what a.
Speaker 2 (03:43):
Story, isn't it does? Was it on all Dolado and
Sunset Earth?
Speaker 1 (03:47):
That's correct?
Speaker 2 (03:48):
Yeah, sore because when you said the car wash, I'm going.
Speaker 3 (03:51):
That car wash is still there.
Speaker 1 (03:52):
It's still there.
Speaker 3 (03:53):
The car wash is still there. Oh my god, about
two o'clock in the morning. You know, a hot car,
eat this bacco. There's there's just nothing like it. And
it's just I had no idea until that moment that
this stuff existed, that texture for this kind of food existed.
Meat love has some texture, but not a lot.
Speaker 1 (04:12):
A whole different kind of texture.
Speaker 2 (04:14):
Yes, but there is something about the flavors of Mexico,
and there's you know, there's all kids. We're finding more
about regions, different regions of Mexico now or whether it
be Wahaca or different areas of Mexico that bring and yours.
It comes from the Baja region primarily, right, Yeah, Originally.
Speaker 3 (04:34):
It was Baja because I used to go to Baja
all the time. San Felipe obviously San Felipe Taco.
Speaker 1 (04:42):
This the lady was down.
Speaker 3 (04:43):
There making these these breaded shrim tacos, and I said, I.
We had a great conversation with her because we would
go so often, my brother and I. He speaks fluent
Spanish and fluent Cuban, and so we would go down
there and and I a would say that I like this,
but I need to have no breading on it. She's
everybody likes to Brady and I said, okay. But then
my brother says, Kevin, when you come into town, go
(05:03):
to Maria. She's got something for you. And she had
a bunch of shrimp floating in Branchera SAPs and that's
where my tacos down for.
Speaker 1 (05:11):
Thepe came from Ohau.
Speaker 3 (05:13):
She said, hey, mister Kevin Tribees and I couldn't believe it.
And then we trade your recipes. I have a room,
doesn't have I mean, I have a franchiera sauce doesn't
have a room. So I gave it to Hershey I
have that, and it was just it just made our
tacos and it says, it.
Speaker 1 (05:26):
Was so good.
Speaker 3 (05:27):
It was so much fun to have that.
Speaker 2 (05:28):
You know, it's there's something incredibly satisfying as someone who
loves food me to be sitting in the place that
we're talking about. So like when I get a craving
right now, I can walk right over there and get
usually on the show.
Speaker 1 (05:42):
If it's not brought to me, I'm not getting it.
Speaker 2 (05:44):
So as you talk about that, these are things that
that are on my orders all the time in Burbank
when I go and so to hear you talk about
their origins and and the life of them coming to be.
It is a powerful thing. Sit tight, we're gonna get news.
Speaker 1 (06:00):
We'll come back. We'll talk more as we go through the.
Speaker 2 (06:04):
Birth the life of this incredible chain. Here there are
Southland Chain, Pokeito Moss, the original Baja Taco stand their
fortieth anniversary that we're selling celebrating today and we're just
happening to do it in the valley.
Speaker 1 (06:20):
So you can come out to sixteen.
Speaker 2 (06:21):
Five four five Ventura Boulevard and come out and celebrate
with us.
Speaker 1 (06:27):
As we're hanging out.
Speaker 2 (06:28):
We'll be doing some giveaways, have some food and enjoy yourself.
Just go nowhere right stick around. We'll be back and
we'll talk more with Heaven when we return.
Speaker 4 (06:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:43):
Pikeito Moss on Ventura Boulevard, sixteen five four five Ventura
Boulevard here in Encino.
Speaker 1 (06:51):
My birth town actually, and here.
Speaker 2 (06:54):
At the original Baja Taco stand, of course, Pokeito Moss
looking at all the faces, beautiful faces coming in and
having themselves some great, great food. We're gonna get back
to that in just second. Of these three lovely ladies
in the back are are unsided?
Speaker 1 (07:10):
How are you? So? They all have the hots for me,
all three of them, all three of them. And I
was back.
Speaker 2 (07:20):
I was over there describing myself because you know they're
without sight, and I don't want them to think I
was lying. So for those of you with working eyeballs,
I thought it would be nice to they're gonna back
me up because I don't want you to think I'm
a liar. I told them that I am a little
bigger and more chiseled than the rock. He's a very
(07:43):
popular movie star, and that if they've ever been to
a museum and felt any of the early Italian works
of the granite and beautiful marble pieces that they'd get
an idea, except as you go a little south because
they were often chiseled when they were cold, and it's
(08:05):
a little different experience. But thank you ladies. It's I
was gonna say, it's nice to see you, but that
seemed like a jerk. But they've been at two events before.
They're always lovely. Hey, if anybody's drinking, I want to
know who's driving. Well, okay, but thank you so so
much for coming out. We're talking with the founder and
(08:27):
owner of Pekito Maas, Kevin McCarney, which is a's a
very small region of Mexico where that name comes from.
Speaker 3 (08:36):
It is as a single house.
Speaker 1 (08:38):
Yeah, it's one house.
Speaker 2 (08:40):
But I love as you talk about, you know these
neighborhoods that you know, the Equo Park in the area
right there you're talking about having your first taco Because
when I drive down Sunset Boulevard and I'm on the
eastern side there, when I drive through those areas and
I see the taco stands that that barre pusted popping
(09:00):
up in these areas that are bringing flavors from Mexico,
it does my heart good.
Speaker 1 (09:05):
To see that that that is.
Speaker 2 (09:07):
Still such a part of the culture here in southern California,
and that food vendors are part of the culinary scene,
just as Poquito Moss and the success of Poquito Moss.
Speaker 3 (09:18):
We've always considered ourselves a taco truck without wheels.
Speaker 1 (09:22):
That's a great way of doing it. Now, is this
is this a normal crew today? Pretty much? Pretty much?
Speaker 2 (09:29):
Uh yeah, so Will Kolschuriiver ask me, goes, is this
a normal I go, yeah, you've never been to a
Peqito Moss. I go, there's You cannot do this food,
this fresh any other way. You have to have people
behind that counter. This is this is the people part
of our business. These these girls, these guys back there
that are so good at what they do, and you know,
(09:50):
they're also so nice to be.
Speaker 3 (09:52):
If you've been to Pocket the Moss that they they
want to comment, people tell me, oh, you people are
so nice, and they are. They're just genuinely like people.
They like people, And this is the people part of
the restaurant business.
Speaker 1 (10:03):
It is a people business, you know, Oh yeah, there is.
Speaker 2 (10:06):
I will go into if it's you know, my turn
to go pick up the food in Burbank. I will
go in there and it is eyeballs deep in humanity,
just so much. So many people come in and out
of there and still that they take the time to
make sure you know that we're taken care of and
eye contact.
Speaker 1 (10:25):
And honey, did you get everything all right? And you do?
It's it really, that's the hard part.
Speaker 3 (10:30):
It is the hard part. You know what part of
our training program is we teach them that where the
word restaurant came from, which is you know French bulan
Cher seventeen sixty five. He puts a little science his window,
come in, wery travelers, and my food will restore you.
And that rule verst today became a restaurant, you know,
to be restored. So we teach them that people are
coming in there different things going on in their life,
(10:51):
maybe stress or something. Our jobs to bring them back
to who they want to be and who they are.
That's that's our job is to is to take them
out of the stress of their day, relieve that stress
with a smile and a friendly set of eyes and
and a nice tone of voice and say hi, how are.
Speaker 1 (11:06):
You and what can we do for you today?
Speaker 2 (11:09):
And that combination with seated in the umbrella or under
the umbrella of the hospitality industry brings two of the
most important parts of the culinary experience. When you go
out that that time of rest. Well mostly back then
it was because you were traveling, right, so you were
going in to eat at the ends or things like that,
(11:31):
no real menu.
Speaker 1 (11:32):
You ate what they you know, what they served you.
Speaker 2 (11:34):
But and then that hospitality part of it. And forty
years you must be so proud to be celebrating your
fortieth anniversary.
Speaker 3 (11:43):
All right, only because I had my partner, Patti Ravellis,
who's going to probably jump in and overtake me here.
Well she says she's shy, but she is.
Speaker 1 (11:52):
Yeah.
Speaker 3 (11:52):
But I tell you it, when you get really good
people working around you, and I've been fortunate enough to
have really good people with us, you know, it just
get reinspired, you know. And it's because it's it's a
business that is very it's a tough business, and the
only thing you can keep you inspired is the people
you're working with. And so I'm really inspired by Patty
and what she does for me, and Edgar and Jackie Hi,
(12:13):
Jackie uh Edgar's wife. You know, these are all people
that every time they reinspire me. And although you know
it's it's one of those things where I feel, you know,
I've got enough stress in my life. You know, when
I come to the restaurant, I want to relax myself.
But it's these people and the employees and the customers.
You know you see speed of smiles on their faces. Yeah,
(12:34):
you know that if we can put a smile on
your face, I feel we have we have accomplished something.
Speaker 2 (12:39):
You know what's funny is when I got when I
told people that I was coming here, When you get
responses like that's my Poquito Moss, it's not I know
where that is, although that's near me, it's that's my
Pokito Moss.
Speaker 1 (12:52):
I think that is a testament. So what are we
doing when we come back?
Speaker 3 (12:58):
Hyler?
Speaker 2 (13:01):
Okay, hey, tight, because I have a question sure for
you when we come back broadcasting live from Pokito Moss
here in in Cino sixteen five four five Entura Boulevard,
come down and say Hi, such a great group of
people out here having great food and camaraderie. I'd love
when KFI listeners come up to me and say, hey,
(13:22):
I just met this other KFI listener. Because you're all
crazy and we have something in common. I say, yeah,
you're crazy, and then they bond and exchange numbers and
create more crazy and it's always a good thing. So
come on down, say hello. I would love to meet you,
and we're doing some giveaways.
Speaker 4 (13:37):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:43):
Keito Moss in Encino. If you're out and about and
want to come by, we'd love to see you. I'd
love to shake your hand.
Speaker 1 (13:49):
It's always means a lot to meet people and to
connect with you folks.
Speaker 2 (13:53):
So a lovely group of people coming through today and
celebrating the fortieth anniversary. The fortieth anniversary, gotta love that
of Pikito Moss.
Speaker 1 (14:03):
The story of.
Speaker 2 (14:05):
The birth, the birth of a young man who had
meat loaf every Monday, I'm guessing and than Mondays and
then was taken taken to a taco stand on the
east side there in Echo Park and his his life
opened up. You know what, I've heard a lot of
(14:27):
stories in my day, Kevin, and that it started with
I took one of the candy girls from the from
from the movie house I worked at, and we drove
and she took me too, and none of them ended
with the taco stand.
Speaker 1 (14:42):
So good for you, buddy.
Speaker 3 (14:45):
She is still good friends. And we had a little
gathering last night. She was with my wife and two
kids and a bunch of other people. She came out
to visit us too, And she's still a really good friend.
Speaker 1 (14:55):
What does she does? She get like a free food
for life because she taught you.
Speaker 3 (14:59):
She taught you what flavor was she she she gets
a lot for life. She does do that, and she's
now she's she's a wonderful lady.
Speaker 1 (15:06):
She's you know.
Speaker 3 (15:07):
She she really inspired me. And then another friend of
hers was when I first opened my first restaurant. I
was a day's away from opening. I didn't have a menu,
and somebody else who used to work at Grandma's Chinese
was a showgirl for bringing brothers. But she had the
most beautiful handwriting, and so she made my first menu
(15:29):
right because uh no, usually.
Speaker 1 (15:33):
High writing you get no.
Speaker 3 (15:34):
But she was she was she she I asked her.
Speaker 1 (15:36):
I asked her.
Speaker 3 (15:37):
I was a couple of days awave and I from opening,
and I had just been building a restaurant and she
came down. She lived right around the corner, and she
came down in a single sitting wrote out my menu
and I'll send.
Speaker 1 (15:49):
It to you.
Speaker 3 (15:49):
But it's it's beautiful calligraphy.
Speaker 1 (15:51):
Yeah, she was.
Speaker 3 (15:52):
It was really I got really fortunate.
Speaker 1 (15:54):
But how neat is that.
Speaker 2 (15:55):
When people come together to make something and forty years
later to see this going on.
Speaker 3 (15:59):
She was there last night as well.
Speaker 1 (16:01):
How insane is that?
Speaker 3 (16:02):
Yeah, and it's insane. I feel insanely graf grateful.
Speaker 1 (16:06):
Couldn't be more grateful for the people that I've got
in my life. It just is it? Really?
Speaker 2 (16:11):
I think, you know, we we say a lot behind
the scenes on the FOREK report good things for good people,
because it's kind of how I live my life. I
you know, you come across some less I don't know less.
Speaker 1 (16:24):
Kind people and we all have our bad days.
Speaker 2 (16:26):
It's not about being a saint, but it's like you
can tell the difference between somebody who a good person
who does some bad things on occasion, versus bad people
that you just want to be don't want to be around.
And when you see somebody who has your spirit and
your kindness, and that one the spirit of kindness that
started this really to be a gentleman, to take someone
home starts, you know, the opportunity to have a different
(16:48):
you know, change your palate and change your life.
Speaker 3 (16:51):
All these moments in our lives have ripple effects, you know,
positive or negative. And it was one of the most
positive effects I could have ever had in my life
because it changed me for ever. Not just because of that,
but because there was a culture that came.
Speaker 1 (17:03):
Along with the food.
Speaker 3 (17:04):
There was a hospitality culture. When you go to Mexico,
there was a friendliness. There's there's a genuine honesty when
you're talking to people in Mexico and when you when
you when you're down there. It's really something that I
fell in love with. I fell in love with the
whole everything, because again I was a culinary orphan and
maybe a social orphan, but we were technically Irish, but
(17:25):
you know, there's no Irish food here, and I really
was so had such a boring palette. This just woke
me up and it taught me all about Margarita is.
It taught me all about uh, so many different aspects,
the singing, the dancing, the the the fiestas that is
(17:46):
part of everyday life instead of once a month or
once a year.
Speaker 1 (17:50):
But your kindness is something.
Speaker 2 (17:51):
I mean, not to get too deep or too philosophical,
but think about it. You were kind enough to say
I will take you home, but something in her wanted
to share something.
Speaker 1 (18:02):
With you as well.
Speaker 2 (18:04):
She could have just taken the ride, you know, but
there's something in saying I want you to try this.
Speaker 1 (18:08):
Yeah, and that's what all of this.
Speaker 2 (18:10):
Everybody here who's here today, you know, the people that
listen to the four report they have that spirit and
that desire to connect with people, and whether they love
cooking at home or not, but the fact that she said,
I want you to try something, and I'm sure that's
happened here many times. As a matter of fact, my
my friend Babett just texted me and she said, you know,
listening to the show today, I love Peqito Moss one
(18:32):
of my favorite.
Speaker 1 (18:33):
Places, and she's a big foodie and she.
Speaker 2 (18:35):
Says, my only regret in life is not having them
cater my wedding.
Speaker 3 (18:42):
So that's a.
Speaker 1 (18:43):
Pretty big praise right there.
Speaker 3 (18:45):
That's one of the ways I met Patty is I
catered her wedding, Really I did.
Speaker 1 (18:49):
I catered her wedding, which one the first one I'm kidding.
I'm kidding, Patty, it's a joke.
Speaker 3 (18:55):
But when she was working at dino dealer Rens's office
and then she decided to see went to start a family,
so she left there and she actually wanted to work
for me, And we have her application and it's on
your application. I didn't see this until about a decade ago.
It says how long do you spend to work here?
And written in her own handwriting is I intend to.
Speaker 1 (19:18):
Make this job my final home.
Speaker 3 (19:21):
On her application and you can go on my website
you can find it. It's absolutely true, and she it's
just so her wedding would cater her wedding. The ripple effect, right,
And it changed my life because she came to work
for me. And believe me, I'm not the US this
person to manage, and she manages me and everything else.
Speaker 2 (19:39):
Really well, wow, well that's insane. Thirty years look at that.
That's insane.
Speaker 1 (19:48):
Well that is a really beautiful story, and I thank
you for taking the time to come on and share it.
I'd love you.
Speaker 2 (19:53):
Know. It's funny you describe your family and I'm a
happy my dad was born here, but my fa family's
from Guanajuato, which where's a little shout out and then
but my mom is Irish, English and Scottish, and I
have five brothers and one sister, so there's seven kids
(20:14):
in my family as well, so you're pretty much Mexican.
Speaker 1 (20:18):
Yeah, So I mean, it was, it was it.
Speaker 3 (20:20):
It was in the cars, I mean southern California and
that taco that was it. I've done.
Speaker 1 (20:26):
I love it, and that that is a great LA story.
Speaker 2 (20:29):
We're broadcasting live celebrating forty years of Paquito Moss here
in the Southland. Come on out in Sino sixteen five
four five of Ventur Boulevart. You can come here very easy,
just right off of the freeway, come out, say hello.
Speaker 1 (20:44):
We'll be giving away some more.
Speaker 2 (20:46):
Including a forty burrito party Moss coming up near the
end here, we'll be giving that away. I've got some
swag that I will give out as well. And it
just is it means a lot to me that you
took the time to come out. I told my wife
this morning, I said, you know, I haven't been out
in the valley in a long time. With this show,
I hope people show up and you guys really did
(21:06):
me a kindness coming out here and saying hello, So
thanks so much.
Speaker 1 (21:09):
All right, more to come, so go No where.
Speaker 2 (21:13):
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. We are celebrating the fortieth anniversary of Poqito
Moss here in the Valley Pokeito Moss forty years. I
think there's six locations now, is that what it is?
And how lucky are we to get that story from
(21:35):
Kevin and his crew, the story about Patty, the story
about Edgar, and learning how a place like this has
longevity and the fact that you folks all came out
to celebrate that and say hello means a lot to me.
Speaker 1 (21:48):
We're gonna have some more.
Speaker 2 (21:50):
Giveaways and we are gonna be here until five, so
come down, all right.
Speaker 1 (21:57):
So here's the thing.
Speaker 2 (22:00):
Since we're in Fall, and I'm a big fan of
Halloween and the holidays in general, and I've done haunts
in my front yard and things like that, i started
thinking it'd be nice to bring a little bit about
that to the show. So I'm going to introduce you
to someone right now vice cooler. He is from Haunts
of LA and you can find on Instagram and.
Speaker 1 (22:23):
The website and the like.
Speaker 2 (22:24):
Basically, he breaks down, now, these are for people that
mostly are hardcore haunters. You want to be freaked out,
you want to see some some crazy stuff. Then he's
gonna point you in the direction of where you can
experience these things. But I know you did a family
one the other day going on in Calabasas, right now,
why don't you start with that?
Speaker 1 (22:43):
And welcome to the show, by.
Speaker 3 (22:43):
The way, Yeah, thank thank you for having me.
Speaker 5 (22:45):
Yeah, and southern California, there's like a wide verat of
haunted houses. You know, there's ones like more for children,
there's more very extreme ones. I'm not into the hyper
extreme ones. I like kind of the middle and the
kid friendly ones. But yeah, like for example, earlier today
I was at the Bob Baker Marionette Theater Great and
(23:05):
Highland Park. They're doing a spectacular show currently that is
a bunch of Halloween themed puppets at Bob Baker when
he was alive, had made It's a really great show.
It's really beautiful and they're selling out quickly. So if
you do have children that are easily scared. That's a
good place to bring them where they can enjoy Halloween
(23:27):
ghosts and ghouls and stuff without being too frightened by.
Speaker 2 (23:31):
Day spirit legendary and this is these are the types
of places that if we don't support they go away.
Speaker 3 (23:36):
Yes, yeah, exactly.
Speaker 5 (23:38):
Yeah, And you know, but then there's some like mid
tier ones like last night I was at Rain of Terror. Yeah,
a thousand Oaks, which is a one hundred and forty
five rooms really. Yeah, it's all built inside of a mall.
Speaker 4 (23:51):
And oh wait, wait.
Speaker 2 (23:52):
Which mall out there? I grew up in that area at.
Speaker 5 (23:54):
The I can't remember the name of them all, to
be honest, offhand.
Speaker 1 (23:58):
The Jans Mall is the Z So how crazy is that?
Speaker 5 (24:03):
Yeah, it's an incredible like Bruce has been building it
for years and years. It's infamously on a Nathan for
You episode. It's a really amazing episode. And yeah, and
they kind of pull out all the tricks possible there.
But of course, if you're easily frightened or have really
young kids, that might not be the best place. But
but you know, a lot of teenagers, they're adults.
Speaker 2 (24:25):
Think you give advice like that on the site you say, hey,
this one is for this you know, fourteen and up
or anything like that, to guide people or just let
them the pictures and the articles start for itself.
Speaker 5 (24:35):
I try to paint the picture, so just to brush
over what we talked about on my site hansa La,
which are also there's two books as well that have
been published. Yeah, I try to cover like the history
of each ott At house, but then currently what they're doing.
Speaker 3 (24:51):
But then on top of that.
Speaker 5 (24:54):
Kind of get paint a picture of what's too scary
or you.
Speaker 1 (24:58):
Know, like kind of give a tear to people buy
that book.
Speaker 3 (25:00):
Still, Yeah, there's a few left.
Speaker 5 (25:02):
There was a few that were found when I just
moved there on Vice, Cooler dot vandcamp dot com. There's
maybe like under ten left for sale.
Speaker 2 (25:10):
Theres wow, because that's kind of a cool in LA
in the southern California is kind of a cool place
for that, because there is a lot of purported actual haunting,
you know, and we talked about restaurants and bars here
obviously a lot, and I have found that there's a
lot of those places that people think are haunted as well.
Speaker 5 (25:28):
Yeah, it's true, and sometimes there's haunted houses that are
based on the haunted houses inside of a Oh god,
that's theoretic. Like the Queen Mary for example.
Speaker 1 (25:36):
You know, yeah, I've actually slept in that room. Yeah yeah.
Speaker 5 (25:40):
And I mean there's so many, you know stories. Whether
or not they're true is another question. But sure you
know of death, you know on the Queen Mary and.
Speaker 1 (25:49):
Or the Cecil down.
Speaker 3 (25:50):
You know they should do one.
Speaker 1 (25:53):
There, they should do one there. All right, could you
stick around for one more segment?
Speaker 3 (25:56):
No problem?
Speaker 2 (25:56):
Actually talking to Vice Cooler from Haunts of La and
it's right.
Speaker 5 (26:01):
Yeah, Haunts of La dot com and on socials at
Hants of l A.
Speaker 1 (26:05):
You gotta check it out if you like haunts or
you like to be scared. I don't. I like being scared.
Speaker 2 (26:08):
I think it's kind of a thrill. I'm not into
the gore gore gore stuff or anything like that, but
I do like uh, I like special effects.
Speaker 1 (26:16):
I like props.
Speaker 2 (26:17):
I like great lighting and sound effects, and to me,
those come together perfectly in a haunt.
Speaker 1 (26:22):
So very very cool.
Speaker 2 (26:23):
So we'll talk with Vice Cooler more from hantsof La
dot com Haunts of La dot com when we come back,
telling you where you might go if you're going on
a date and you want to get frighted, or if
your kids are old enough to enjoy, or some of
the other places as well.
Speaker 3 (26:40):
Stick around.
Speaker 2 (26:41):
It is the fore Court on Neil Savedra Live from Pequito,
Moss and Ensino.
Speaker 4 (26:45):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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