October 5, 2024 • 30 mins
Last hour we had the Owner and Founder of Zelmins talk about his lovely mints. It couldn't end without Neil getting a gift!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app Pikeito Moss and Encino. Oh.
Speaker 3 (00:10):
Thanks folk.
Speaker 2 (00:13):
Just a lovely turnout of great people coming through celebrating
forty years of Paquito Moss. We're here at sixteen five
four five I think sixteen five four five Ventura Boulevard
and not far from the freeway.
Speaker 1 (00:27):
Come by, say hello. We'll be here until.
Speaker 2 (00:29):
Five o'clock and we'll be giving away in the last hour,
we'll be giving away that forty burrito party Moss.
Speaker 4 (00:36):
Yeah.
Speaker 2 (00:37):
So basically it's an appetiser for me or party for you,
however you want to do it as fine. I appreciate it.
But thanks for sticking around and for being out here today.
I also have some swag that I'd love to give
out to you guys as well. Right now, we are
talking to Vice Cooler from hauntsofla dot com Haunts of
(00:59):
La dot com, and we were chatting about his book
and he was saying that they probably have some wacko
on Hollywood Boulevard there, which is a great store if
you've never been to.
Speaker 5 (01:09):
Yeah, it's a great store to go support and yeah,
it's right in the middle of Hollywood and you'll probably
find other gifts while you go.
Speaker 2 (01:15):
Oh my gosh, it is one of my, my wife's
and my favorite places to go. I remember my son
just when he first started work, walking, you know, bouncing
into skeletons and all kinds of crazy stuff in there.
And a great loose days hazus there too. There there
great gallery gallery art gallery there that we purchased things
(01:38):
from as well. So talking with a vice cooler not
only a musician and a writer obviously with the books,
but the Haunts of La dot com is to shine
light on the different haunts, but also there's a charity
aspect as well that I wanted to know about.
Speaker 5 (01:56):
Yeah, So with Hans of La, I slowly, I don't
want it to be about me. It's just about archiving
these temporary structures that people spend all year building, such
as in Riverside. There was a gentleman called Kobal Hunter
that taught him.
Speaker 6 (02:11):
He's a ups driver.
Speaker 5 (02:12):
He taught himself how to build dark rides like at Disneyland,
like in fantasy Land.
Speaker 1 (02:17):
That's insane.
Speaker 5 (02:18):
Yeah, and he built it to spec and it was
only open for six nights, and if you weren't in
Riverside and weren't in his neighborhood, you never.
Speaker 1 (02:28):
Saw it there.
Speaker 3 (02:28):
Ahem. I mean they you know, it's some of the
ones that at.
Speaker 2 (02:32):
You know, high schools or grade schools or whatever, they're
up for one day.
Speaker 6 (02:35):
Yeah.
Speaker 5 (02:35):
Yeah, And so that is what's great is through the
Instagram account and the Facebook account and the website, I
tried to focus mostly on DIY hunts and haunts that
are at schools and stuff where people are exercising their creativity,
mostly for their local community, oftentimes as fundraisers such as
(02:56):
Beware the Dark Realm and Santa Clarita. It's a mailman
that in his yard he builds a whole castle and
all the money goes to the women's shelter, and then
Rotten Apple and Burbank they do it all in their
front yard. All that money goes to the dog shelter
near their home in Burbank. And so there's also schools
(03:17):
that need money for art and music programs. East Woodier
Middle School just had the Househohorrors last weekend, which helped
raise money to get people who students who can't afford
instruments get access to them.
Speaker 3 (03:31):
That's awesome.
Speaker 5 (03:32):
And then you know there's Mitchell Terina Elementary which is
doing one at the end of the month. I believe
it might be the last Saturday. They do a great
one where you go under the building and it's a
really old building.
Speaker 6 (03:44):
In Silver Lake.
Speaker 5 (03:45):
And so there's all these incredible things that pop up
throughout the next month. And I look at my purpose
of writing and covering these things is to archive and
document them, but then also to inform people to go
support these these creative people and their programs and places
that they're building at their homes where the money is
(04:07):
being transferred to local organizations that need it.
Speaker 2 (04:11):
I just love that that you can tell that that energy,
ine spirit at hantsola dot com by the way, check
that out, and at haunts of La on Instagram and socials.
But I love haunters. I just love them the spirit
of them. Like I you know, I'm a frustrated prop maker.
Speaker 3 (04:28):
I love my job.
Speaker 2 (04:30):
It was an old band guy back in my punk
rock days many many years ago, but today I just
love building props anything. So I follow a lot of
these guys and there's a Van Oaks Derek who does
one a fabulous one here in the valley there. You know,
these guys that make a living building props and haunt
props and teaching people about that.
Speaker 3 (04:50):
There's a whole world to it.
Speaker 5 (04:52):
Well, what's crazy about Derek at Van Oaks is that
he's started this flyer and a website called the Socle
haunt List, which has all of the haunted houses, like
hundreds and hundreds of them, and they have like a group,
there's a group of builders and they all have in
their yards these flyers. So if you go see, oh,
(05:14):
you go to Van Oaks, you can grab a Soco
haunt List, a physical one that he designed and uh.
Speaker 1 (05:20):
And then you can just keep it in your talented guy.
Speaker 2 (05:22):
Yeah, I use his references constantly on YouTube and the like.
But there's just it's like this, uh, this whole other
subculture of really neat people that want something special for
their neighborhood, you know, and if you don't do it
in the kids and the families get bummed. And there's
nothing like it before. In my boy's seven but before
(05:44):
he was born, I think I decorated the house more
because I had a little more time. But when I
see the young people growing up that come to the
house after all these years going. You know, as a kid,
I would always wonder what the house because we year
round we have skulls in front of fund and stuff.
Speaker 6 (06:01):
And then we'd go out.
Speaker 2 (06:02):
But there's something special about haunters that I've come across
that really have that kind of spirit, that Disney spirit
of youth.
Speaker 5 (06:09):
Yeah, well there's a few things that's like, it's really
beautiful when there's an impulse and people are making things
off of an artistic impulse, and that's solely what it is, sure,
and then secondary to that, like where it's offered for
free to.
Speaker 6 (06:25):
The public to enjoy.
Speaker 5 (06:27):
It's like, that is what art is, you know, it's
absolutely it's something that should be available to everybody and
you should just like walk up be able to enjoy it.
You should be able to look at it know if
you enjoy it or don't enjoy it immediately. And also
I think a lot of these things inspire. You see
so many children that are inspired by what they see
and then ten years later they'll be building their own
(06:50):
things in their yard and stuff. So it's a really
cool spark that keeps getting fed generation to generation, and
these people don't guard this information. They they're happy to pass.
Speaker 2 (07:01):
It and like and live the secrets and how to
you know, the animatronics, which you are bigger now and
learning all kinds of you know, intense details to building
and passing them along is cool. I think it's very
cool with you what you do. And I thought, you
know what this so we lead up to Halloween. This
is something I'm adding to the show is to have
them learn about things cool things here in the Southland.
(07:22):
We talked about punk pumpkin carving and things like that,
and I just really appreciate you taking the time to
come out.
Speaker 3 (07:29):
I know you're running around this time. Is your this
is your super Bowl?
Speaker 5 (07:33):
Yea, yeah, it's just that Bob Baker going to another
thing tonight, going to Bonnie Island tomorrow, or to Dark Harbord.
Speaker 3 (07:39):
So it's uh that Dark Harbor looks great this year.
Speaker 6 (07:42):
I know, it's amazing.
Speaker 2 (07:43):
It's been on hold for a little while. So I
remember going years ago and so that that looked like
a really cool one. So again, this is vice cool
or give it up for vice cooler, everybody.
Speaker 1 (07:53):
Thank you for having me.
Speaker 2 (07:55):
Haunts of La dot Com, Haunts of el Lay dot
Com if you want to go out and enjoy seeing
some of these great handmade even store bought stuff that
they have out there that they're doing four people's wonderful things.
Speaker 3 (08:06):
Thanks for coming on.
Speaker 5 (08:07):
Yeah, Happy birthday, Pokito Moss.
Speaker 2 (08:09):
Forty years, Haunts of LA dot Com Vice Cooler Ladies
and gentlemen.
Speaker 1 (08:14):
We'll be back with more.
Speaker 7 (08:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:22):
We're out here Poquito Moss. They're fortieth anniversary.
Speaker 1 (08:25):
Wow. How cool is that? And just a neat group.
Speaker 2 (08:29):
I'm being asked, why why didn't you think we were
gonna come out?
Speaker 1 (08:32):
We're good people here in the valley. No, I just don't.
Speaker 2 (08:35):
I wouldn't go out to see me on a hot day.
I have to see me, and I don't want to
see me. So I'm very humbled and I'm very thankful
that you folks came out here. It means a lot
to me, I know it means a lot to the
folks here at Poqito Moss as they celebrate forty years.
Speaker 1 (08:51):
Meet people, great story, and.
Speaker 2 (08:53):
I appreciate you taking the time to come out. We're
trying to you know, mix up the show for you
to meet some interesting people. This man has been on
the pro before. Anthony Raisin here, ladies and gentlemen, who
is the founder and owner of the Zelman's Minty Mouth mintce.
Speaker 1 (09:10):
So give it up.
Speaker 2 (09:14):
Wow, those that you were screaming you need some Zelmans.
I can smell it from here. Okay, I'm not pointing
anybody out, sir.
Speaker 6 (09:21):
But.
Speaker 1 (09:23):
Any who he's been giving you. Have you guys got
your samples?
Speaker 2 (09:26):
Yeah, everybody got some samples by the way, off the air.
What I'm pointing to you should come make sure you
learn about that very special for people that are here.
So you are giving you twenty percent off today.
Speaker 1 (09:41):
Click that up, will you please?
Speaker 2 (09:45):
Am I on mound there you are listen to that
fake accent? Yes, go ahead.
Speaker 8 (09:50):
It's awesome to come out Neil and meet and see
your audience.
Speaker 4 (09:55):
Our customers.
Speaker 1 (09:56):
They're all nuts, right, great.
Speaker 8 (10:00):
A couple of normal ones said today, I must have
got lost on the freeway.
Speaker 3 (10:03):
I'm not one of them. I'm not one of them.
Speaker 1 (10:05):
I like my people.
Speaker 8 (10:06):
We're different for us at Zelman's as an advertiser on
KFI and as a product that's very closely.
Speaker 4 (10:15):
Tied into the Fork Report.
Speaker 8 (10:17):
It's always great to get out there and see the
people that actually spend their money try our products, and
it's great to hear people say, you know, wow, we
were skeptical. We didn't know if Zelmans would work, but
Neil speaks it up so highly, so we thought we'd
give it a try. And it's great to come and
hear these testimonials from people that have actually used the product.
It's also great to meet people and they say, you know,
(10:39):
we've been thinking.
Speaker 4 (10:40):
About ordering, we're not sure. Neil talks it up.
Speaker 8 (10:43):
This is the time where we get to, you know,
literally put our money where your mouth is.
Speaker 2 (10:48):
And what a great discount again Zelman's dot com.
Speaker 3 (10:53):
You can get a discount a twenty.
Speaker 2 (10:55):
Percent discount today with Taco Taco because we're celebrating the
fortieth for Keito Moss, and of course that'll give you
a discount some I'm looking at social media and people
were hitting me up saying I couldn't be out there today,
but I did order my Zelmans so well.
Speaker 8 (11:10):
So take take advantage of the of the special. We
lack to time with the promotions when you're out on
the road, and it was really great tearing the story
of how Pakito must actually came to be, because that's
kind of like the Zelemon story.
Speaker 3 (11:23):
So what was it that started?
Speaker 2 (11:25):
Because you know, Zelman's is a newish uh incarnation of
something from long ago that many KFI listeners know about.
Speaker 1 (11:34):
But what was your inspiration?
Speaker 4 (11:36):
What my inspiration is sitting in front of me.
Speaker 2 (11:39):
Oh, your wife told you that you had bad breath
and you should take.
Speaker 4 (11:42):
Care of it. It was that simple.
Speaker 1 (11:43):
I knew the story.
Speaker 3 (11:45):
I just like embarrassing him.
Speaker 8 (11:47):
I love eating garlic and I needn spicy food and.
Speaker 1 (11:50):
And she hates kissing it.
Speaker 8 (11:52):
Well, I couldn't gud, especially when she was pregnant, you know,
mis Ago.
Speaker 2 (11:57):
I've heard that though, when you're pregnant lady, that your
your sense of smell can be intense.
Speaker 8 (12:05):
Right, And it got to the point where you say,
you know, I love you, but can you stop eating
those onions and those pickles and all that food because
you're actually nauseating me? And I said there has to
be a better way around this, and the kids, you
guys out too, It's enough, okay?
Speaker 2 (12:19):
So it's so really it did he come up with
it after the two and you just said no, more,
get off me.
Speaker 6 (12:25):
It was right on the.
Speaker 1 (12:26):
Customer, get out of here.
Speaker 8 (12:30):
And you know, it's it's an amazing phenomenon that something
as simple as parsley seed oil can get in there
and can eat your freshness breath. Yeah, it's there's no chemicals.
It's a natural product. Bad breath is natural, and the
solution to bad breath is natural. You just got to
use a special type of oil.
Speaker 3 (12:49):
That we use.
Speaker 4 (12:50):
And we're proud of the fact.
Speaker 8 (12:52):
We give the money back guarantee if you don't like
the product, if you feel it doesn't work for you,
we're happy to give your money back. And I'm happy
to say that out of the millions and millions of
capsules that we sell all the time, we have maybe
a couple of people who'll say, you know, I bought
the product and what's this plastic thing inside?
Speaker 4 (13:12):
And it's it's a capsule. You know, it's really read
what it is.
Speaker 8 (13:17):
And you know, if you follow the instructions, the product
is fantastic and we're all love it.
Speaker 4 (13:23):
We're so happy to.
Speaker 8 (13:24):
Be a part of the Fork Report and you know,
to share the love with you and to get out
there and meet and greet, well, well, it's you know,
the Fork Report is what we're about. You know, life
is stressfully enough, but if you can get out there
and have fun and eat and meet with friends.
Speaker 4 (13:42):
And you know, that's that's what it's about.
Speaker 8 (13:45):
Enjoy life, eat the foods that you love, and you
know it's funny. People will tell you if you've got
a piece of spinach or something stuck in your tooth.
I'll tell you if you walk out of the bathroom
and you've got some toilet paper hanging out your pocket,
but they won't say, you know, your it's a little
bit offensive.
Speaker 4 (14:01):
You should try this. There's something about bad breath.
Speaker 2 (14:03):
Why do you think that is why in a world
where where we you know, we'll talk to people about
everything else, we won't say, here pop a couple of these.
Speaker 8 (14:12):
It's I think and having spoken to literally, you know,
tens of thousands of people, it's almost like you're criticizing
me for having bad hygiene habits and if you're eating
the foods that you love, as I think his name was,
Kevin was saying he grew up eating bland food and
then he experienced food.
Speaker 4 (14:30):
That actually tastes good. If you're going to eat it,
it might as well taste good.
Speaker 6 (14:33):
It's going to taste good. It's going to be.
Speaker 8 (14:35):
Flavorful, whether it spices onions, garlic, some of the other
delicious chilies that you get down south of the border.
Speaker 4 (14:44):
There's nothing wrong with eating it.
Speaker 8 (14:45):
But eat it and you know, just swallow a couple
of elements, that's all.
Speaker 3 (14:50):
You'll be good.
Speaker 2 (14:52):
That's it is such a weird thing. And then people
take it so personally. You know, there are cultures that,
let's say, are a little different when it comes to
body odor.
Speaker 3 (15:03):
I'm not going to point in anybody the French, but.
Speaker 1 (15:07):
It's a joke.
Speaker 3 (15:09):
Come on, it's a joke.
Speaker 2 (15:12):
The blind women were applauding and they know their senses
are more heightened.
Speaker 1 (15:16):
See it's a joke.
Speaker 2 (15:19):
So but the the thing is that there are culture
different things with when it comes to body odor or
things like that or whatever. But I don't know if
any culture who thinks bad breath is a good thing.
Speaker 1 (15:30):
Who goes like, yeah, that's that's the way we live.
Speaker 8 (15:33):
Yeah, the any tom bad breath is good if you're
die it's your last.
Speaker 3 (15:37):
Gas, and even then it's not so great.
Speaker 2 (15:40):
Well, I want to remind them because we're up against
the break here that the word is taco, the code
is Taco today to get twenty percent off at zelmans
dot com, Zelman's dot com, z E l m i
NS dot com. I just I thank you for taking
the time to come out and give samples and stuff,
and I wanted to give you an opportunity to come
on because I appreciate what you doing for sponsoring the show.
Speaker 8 (16:02):
Thank you, we love you, We love the audience. And Taylor,
thank you for always accommodating us.
Speaker 2 (16:06):
He says he loves the audience except one person. You
guys got to figure out which one of you it is.
So I'm kidding. He's with us. All Right, We'll back more.
Thanks for Conan Anthony, Thanks THEO.
Speaker 7 (16:21):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:27):
Happy to be with you with the Fork Report today.
I am your wealth ed host Neil Savedra. How do
you do? We're broadcasting live from Paquito, Moss and Insino
today to celebrate their fortieth anniversary forty years.
Speaker 3 (16:38):
Man is huge.
Speaker 2 (16:40):
That is basically thirty nine and eleven months longer than
any Hollywood marriage.
Speaker 3 (16:46):
That's a long time. A long time.
Speaker 2 (16:49):
So it's great to be out here and see all
your faces. Thank you to all the folks that have
been coming through and enjoying the food here, which is insane.
I got to tell you, every time I bite into
and I love Peqito Moss, but every time I bite
into a shrimp produced from the good folks here at
Pekino Moss, I'm blown. Every time I go, Holy hell, that's.
Speaker 1 (17:11):
A really, really tasty shrimp. Is that a point of pride?
Speaker 3 (17:16):
That shrimp?
Speaker 4 (17:16):
Absolutely?
Speaker 9 (17:17):
It is a wildclot Pacific shrimp is not farm shrimp.
It's because it really holds the flavor. It is the
texture and the flavor that really makes us so nice.
Speaker 6 (17:27):
And it's the only thing we use. It's the only
thing I ever want to use it.
Speaker 2 (17:32):
And it stands out. I mean, people always mention it
to me and I'm like right. And that, of course,
is the voice of Kevin McCarney, who is the founder
and owner of Pekito Moss. We heard his story earlier.
If you didn't get a chance to hear it, I
encourage you to go back to KFIM six to forty
dot com and listen on demand on iHeartRadio and hear
(17:53):
the story of how this young man, in just an
act of general kindness, takes someone home and that person says, hey,
let's stop by this taco stand, and it changed his
life and effectively our lives forever after that. What's the
main thing that you have learned? What is one major
thing you've learned being in business for forty years here
(18:17):
in southern California.
Speaker 9 (18:19):
I think in Southern California, the it's it's be there.
You know, if you're in business, you have to be there,
and when you be there, it means be there.
Speaker 6 (18:28):
When you're there, don't just show up. Just be there, be.
Speaker 9 (18:31):
Listening, be listening to your customers, be listening to your employees,
and you can kind of feel what you need to do.
Speaker 6 (18:38):
And I think that if you're there, your business is
going to be fine. You can't phone it in.
Speaker 9 (18:45):
And this is a people business, this is a kinetic business.
Speaker 6 (18:48):
You have to be there to to go forward.
Speaker 9 (18:51):
And it's inspiring to be around other people. Customers come
in and they're inspired, we're inspired because of them.
Speaker 6 (18:57):
And I just think that.
Speaker 9 (18:59):
It is it is a being there is is probably
the best thing I can That's advice I would give
anybody when it comes to having a small business.
Speaker 3 (19:07):
How do you get a lot of time?
Speaker 2 (19:09):
I deal with so many people in the restaurant industry.
Speaker 3 (19:13):
How do you get.
Speaker 2 (19:14):
People that are working with you, that are you know,
paid an hourly wage to care about what you're doing.
Speaker 9 (19:22):
And treat them like real people and treat them nice.
You can pay them as much as you can, but
it's you know, we can't choose our food costs. We
can't choose our rent costs. We can't choose so much,
but we can choose the way we treat people. And
if we choose the right the way to treat people,
then it carries on and you know, it has.
Speaker 1 (19:41):
A ripple effect with the with the customers that we
treat them.
Speaker 9 (19:44):
They treat the customers and they feel they feel at home,
They feel like they can talk to the customers like
they're they're best friends.
Speaker 2 (19:51):
I get that vibe. Now, you were kind enough to
say that you had something for me.
Speaker 6 (19:55):
I we do Edgar is do you read tortilla?
Speaker 2 (20:02):
Oh?
Speaker 1 (20:02):
Would you look at that?
Speaker 2 (20:05):
Look at this there you can tell how fresh these
tortillas are. They're stamped with the Fork Report logo.
Speaker 1 (20:11):
Look at that totally smokes.
Speaker 2 (20:17):
I have never had the Fork Report logo put on
a tortilla. Now, I will tell you that the face
of the Fork Reporter has been in many a Tortillah.
Speaker 1 (20:28):
That is beautiful.
Speaker 3 (20:29):
Look at that.
Speaker 1 (20:30):
Come take your pictures. How cute is that? Look at that?
Speaker 2 (20:34):
I'm look at me, mom, I'm somebody.
Speaker 3 (20:38):
I'm somebody.
Speaker 1 (20:38):
I could have been a tortilla. That is How cool
is it?
Speaker 3 (20:44):
Oh my goodness, this is for.
Speaker 6 (20:45):
Me, that's for you.
Speaker 2 (20:47):
Look at this my very own tortilla press logo.
Speaker 6 (20:52):
Wow, that is cool.
Speaker 1 (20:55):
It's heavy. That is really special.
Speaker 3 (20:59):
Thank you. Here's Kevin.
Speaker 1 (21:01):
That is so cool.
Speaker 9 (21:03):
One more little thing here, Yes, sir, in order to
press those out, you're gonna need something special. And oh
what is this? Is there something we invented many moons ago.
And this is we banged it up a little bit
because of the disc, but uh, you take it this disc.
Speaker 3 (21:20):
We have other doks this.
Speaker 2 (21:22):
He's putting this very large what's at seven inches?
Speaker 4 (21:26):
Some of the change disc.
Speaker 3 (21:28):
Also, you've got Masa.
Speaker 6 (21:29):
We've got Masa.
Speaker 1 (21:31):
Look at this?
Speaker 6 (21:32):
How cool?
Speaker 2 (21:33):
I am blown away right now.
Speaker 9 (21:37):
So the and the trick here is this machine looks
so powerful, but it's it's really delicate.
Speaker 6 (21:45):
But the trick here is here.
Speaker 2 (21:48):
Oh my gosh, my wife and my son are gonna
fleep flip out.
Speaker 6 (21:52):
Yes, oh thank you.
Speaker 2 (21:54):
I've got to fold it over there so this machine
is oppressed.
Speaker 3 (21:58):
For those listening.
Speaker 2 (21:59):
It is this chrome press stainless steel disk in there
with the logo of the four Purport logo, which is
extra special because I designed our logo. My wife came
up with the name. So seeing this in person is
so it is so special to look at this as Kevin,
(22:19):
the owner of Poquito Moss, the founder of Pichino Moss,
is now putting the massa, the fresh massa, because that's
what you get when you come to Pikino Moss. You
get fresh masa. That is the dough from which they
make the tortillas. And these are oh, I get the
first press.
Speaker 6 (22:36):
Look at that.
Speaker 2 (22:36):
I'm gonna hand this to you so you can document this. Okay, Wow,
look at that. The first is so light, just like
as if you were because I'm incredibly buff. Yeah, so
you want to be careful. Okay, that's about it. Wow,
it's so light, so easy, it is so delicate. Oh
(23:01):
my goodness, look at that.
Speaker 3 (23:07):
That is insane. Okay, we're gonna be back.
Speaker 1 (23:09):
Take a break, But how cool.
Speaker 2 (23:10):
Is that Fork Report logo is on a tortilla that
I get to eat this fresh.
Speaker 1 (23:16):
And Poqito Moss will be back with.
Speaker 2 (23:17):
More than you 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. And I gotta tell you,
what a cool day. All those smiling faces today and yeah,
you're double smiling because you just won something I think. Yeah,
(23:38):
the tortilla. You got the tortilla with my logo on it.
You're eating my logo. Dude, that's my logo. Bro, isn't
that awesome? What'd you have with it?
Speaker 4 (23:49):
You have steak?
Speaker 3 (23:51):
Yeah? Look at that?
Speaker 1 (23:52):
And this really is gorgeous.
Speaker 2 (23:53):
If you're just tuning in, we're here at Poquito Moss
and Ensino celebrating their fortieth anniversary.
Speaker 1 (23:58):
What a special day.
Speaker 2 (23:59):
And have it topped off that Kevin, the founder and owner,
came out and he and Edgar brought me this really
lovely tortilla press. This is proprietary right or this is
you guys invented this?
Speaker 4 (24:13):
Yes?
Speaker 2 (24:14):
Yeah, This is amazing and it is a thing of beauty.
And they had this milled, beautiful milled stamp on it,
so it stamps the Fork Report logo into the tortilla.
And they gave me this lovely bag of massa. Do
you sell the massa here? Yeah?
Speaker 3 (24:31):
We do? Okay, tell us a little bit about the massa.
Speaker 6 (24:34):
The massa.
Speaker 9 (24:34):
We were looking for some non gmo corn and which
is that damn near impossible, damn near impossible. When we
did find it, we actually found that it was so
close to organic that we just went with organic. So
this is organic corn massa mix that we use for
our corn tortillas.
Speaker 1 (24:52):
Wow, it is so flavorful.
Speaker 2 (24:54):
And this press makes the that night, that that hand
quality of the thickness, the little broken edges that give
you that extra little crispness and then that pillowy loveliness
on the inside. Yeah, is just perfection. I mean it's
made a little sexier. But with the logo on it,
don't what do you say?
Speaker 4 (25:14):
Yeah?
Speaker 3 (25:15):
Right now, come on now?
Speaker 2 (25:17):
But how cool is that? What I can't put into words?
How special that is?
Speaker 4 (25:23):
Well?
Speaker 9 (25:23):
I am so grateful that you have a show that
helped educate people constantly year after year and inspire them
about food and about restaurants and about chefs, and about
the way restaurants touch people, the way restaurants open up
people's minds. I really I've been waiting so long to
give this to you and to be I would have
(25:45):
a conversation.
Speaker 1 (25:46):
So thank you so special.
Speaker 2 (25:48):
Yeah, and I thank you very much for not only
this beautiful gift that is going to take a place
of prominence in my home for sure, but allowing us
to be a part of the forty anniversary and having
inviting my listeners out and obviously fans of yours to
come out and enjoy this hard crew.
Speaker 1 (26:08):
Everybody, let's applaud this crew. Hey, you guys are awesome.
Speaker 2 (26:13):
Everybody there working in the kitchen line, everybody there that
is working so hard to make this happen today, and
it is just an amazing, amazing thing. Thanks so much,
and congratulations for the very well earned forty years, Kevin.
Speaker 4 (26:29):
Thank you so much.
Speaker 6 (26:30):
We couldn't be more grateful ourselves.
Speaker 4 (26:32):
Thank you.
Speaker 1 (26:33):
This is super cool.
Speaker 2 (26:34):
Now we have a Tiffany sitting there in the studio.
She hit me up earlier on social and she said,
I'm trying to find a way to be in two
places at once in the studio and here at Paquito.
Speaker 3 (26:47):
Moss.
Speaker 1 (26:47):
So sorry, Tiff, it's very, very tasty.
Speaker 10 (26:51):
I failed. I failed horrendously. Hi everyone out there at
Poquito miss you guys all sound amazing. I know you're
enjoying the food and this big fortieth anniversary. Congratulations to
everyone there. And yes, I'm sad that I'm not eating
a steak burrito, which I'm obsessed with in between breaks.
Speaker 3 (27:13):
It is fantic.
Speaker 2 (27:15):
The food here has been stunning, and this sauce before
we came on, I dipped the tortilla in some Wahawkan sauce.
Speaker 1 (27:23):
Me right now, I did I talk about food?
Speaker 3 (27:26):
I'm sorry. I do it when I'm nervous.
Speaker 1 (27:27):
Oh god, yeah, it's just yeah.
Speaker 2 (27:29):
I'm going to keep talking about it. It's just so
sexy and luscious.
Speaker 4 (27:32):
It's silky.
Speaker 2 (27:34):
Fire on the tongue and then the pepper.
Speaker 1 (27:36):
Goes to the sun.
Speaker 3 (27:38):
So did I talk about the smokiness?
Speaker 1 (27:41):
Somebody unplugged? Stop it right now? Just so lovely on
my way.
Speaker 2 (27:45):
But then it's not only that you put that really fluffy,
delicate hand pressed to the fresh that's probably the killer.
Speaker 3 (27:54):
Bringing the studio there and then the two together. You know, Tiffany, it's.
Speaker 6 (27:58):
Like, boom, that's so much.
Speaker 10 (28:00):
Take his mic from him right now.
Speaker 1 (28:01):
It's something in the crowd.
Speaker 2 (28:02):
It's organic corn massa and it's no GMO, so you know,
to control him all of the everything that we've had
all day.
Speaker 1 (28:11):
Oh my god, Oh oh, I'm sorry.
Speaker 3 (28:13):
What are you going to be talking about.
Speaker 10 (28:14):
Tonight, Poquito Moss. Apparently we're talking a little bit about
some local stories. Unfortunately, a ninety three year old woman
is facing eviction in East Hollywood. I'll tell you why.
I'll also introduced you to our new LAPD Chief of Police,
Jim McDowell, not in person, but i'll let you know, McDonald.
I have McDowell here, McDonald, I probably should get that
(28:38):
right before I talk about it.
Speaker 2 (28:39):
We are, we are immensely blessed to have him, and
it was such a great choice by Yes, Mara baths.
Speaker 1 (28:49):
Yeah, so excellent. So I'll get that.
Speaker 10 (28:52):
Right before we go on air. Don't know why I
had that incorrect, but either way. We'll also talk about
Meta's new smart glasses and, as Tim Conway would say,
bad vibes. Alec Bogwin's Rust movie is finally being released.
Are you guys gonna go see it? And I'll give
you some information on that. And also the young folk
(29:13):
cannot keep a job. They're getting fired generation Z and
I'll tell you why. Hiring bosses are saying that this
is one of the worst employment generations they've ever seen.
Plus a lot of other information and fun stuff in between.
And maybe even if I can, maybe I might order
some Poquito Moss. There's one right down the street here
on Olive. I can't stand it anymore.
Speaker 3 (29:34):
Go with this trimp. I'm telling you, I'm here.
Speaker 10 (29:37):
I've been listening to you the whole broadcast.
Speaker 2 (29:39):
All right, my friend Tiffany Hobb coming up. Hobbs coming
up right now, so stick around and have a wonderful show.
Speaker 1 (29:45):
I will be listening, Thank you, Neil Bias.
Speaker 2 (29:47):
Will be with a full stomach because you know this
sauce stop it and then you put the all right, everybody,
say by to Tiffany.
Speaker 10 (29:54):
Bye, everyone, enjoy be listening.
Speaker 2 (29:57):
She will be coming up minutes from now.
Speaker 3 (29:59):
Thinks so much much.
Speaker 2 (30:00):
Happy fortieth anniversary to Keito Moss, and thank you again
for having us. Thank you to all of you for
coming out, very very cool. It made my heart full today,
all right. Be empathetic, be kind to each other.
Speaker 7 (30:14):
You're listening to The Fork Report with Nil Savedra on
demand from kf I AM six forty
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app Pikeito Moss and Encino. Oh.
Speaker 3 (00:10):
Thanks folk.
Speaker 2 (00:13):
Just a lovely turnout of great people coming through celebrating
forty years of Paquito Moss. We're here at sixteen five
four five I think sixteen five four five Ventura Boulevard
and not far from the freeway.
Speaker 1 (00:27):
Come by, say hello. We'll be here until.
Speaker 2 (00:29):
Five o'clock and we'll be giving away in the last hour,
we'll be giving away that forty burrito party Moss.
Speaker 4 (00:36):
Yeah.
Speaker 2 (00:37):
So basically it's an appetiser for me or party for you,
however you want to do it as fine. I appreciate it.
But thanks for sticking around and for being out here today.
I also have some swag that I'd love to give
out to you guys as well. Right now, we are
talking to Vice Cooler from hauntsofla dot com Haunts of
(00:59):
La dot com, and we were chatting about his book
and he was saying that they probably have some wacko
on Hollywood Boulevard there, which is a great store if
you've never been to.
Speaker 5 (01:09):
Yeah, it's a great store to go support and yeah,
it's right in the middle of Hollywood and you'll probably
find other gifts while you go.
Speaker 2 (01:15):
Oh my gosh, it is one of my, my wife's
and my favorite places to go. I remember my son
just when he first started work, walking, you know, bouncing
into skeletons and all kinds of crazy stuff in there.
And a great loose days hazus there too. There there
great gallery gallery art gallery there that we purchased things
(01:38):
from as well. So talking with a vice cooler not
only a musician and a writer obviously with the books,
but the Haunts of La dot com is to shine
light on the different haunts, but also there's a charity
aspect as well that I wanted to know about.
Speaker 5 (01:56):
Yeah, So with Hans of La, I slowly, I don't
want it to be about me. It's just about archiving
these temporary structures that people spend all year building, such
as in Riverside. There was a gentleman called Kobal Hunter
that taught him.
Speaker 6 (02:11):
He's a ups driver.
Speaker 5 (02:12):
He taught himself how to build dark rides like at Disneyland,
like in fantasy Land.
Speaker 1 (02:17):
That's insane.
Speaker 5 (02:18):
Yeah, and he built it to spec and it was
only open for six nights, and if you weren't in
Riverside and weren't in his neighborhood, you never.
Speaker 1 (02:28):
Saw it there.
Speaker 3 (02:28):
Ahem. I mean they you know, it's some of the
ones that at.
Speaker 2 (02:32):
You know, high schools or grade schools or whatever, they're
up for one day.
Speaker 6 (02:35):
Yeah.
Speaker 5 (02:35):
Yeah, And so that is what's great is through the
Instagram account and the Facebook account and the website, I
tried to focus mostly on DIY hunts and haunts that
are at schools and stuff where people are exercising their creativity,
mostly for their local community, oftentimes as fundraisers such as
(02:56):
Beware the Dark Realm and Santa Clarita. It's a mailman
that in his yard he builds a whole castle and
all the money goes to the women's shelter, and then
Rotten Apple and Burbank they do it all in their
front yard. All that money goes to the dog shelter
near their home in Burbank. And so there's also schools
(03:17):
that need money for art and music programs. East Woodier
Middle School just had the Househohorrors last weekend, which helped
raise money to get people who students who can't afford
instruments get access to them.
Speaker 3 (03:31):
That's awesome.
Speaker 5 (03:32):
And then you know there's Mitchell Terina Elementary which is
doing one at the end of the month. I believe
it might be the last Saturday. They do a great
one where you go under the building and it's a
really old building.
Speaker 6 (03:44):
In Silver Lake.
Speaker 5 (03:45):
And so there's all these incredible things that pop up
throughout the next month. And I look at my purpose
of writing and covering these things is to archive and
document them, but then also to inform people to go
support these these creative people and their programs and places
that they're building at their homes where the money is
(04:07):
being transferred to local organizations that need it.
Speaker 2 (04:11):
I just love that that you can tell that that energy,
ine spirit at hantsola dot com by the way, check
that out, and at haunts of La on Instagram and socials.
But I love haunters. I just love them the spirit
of them. Like I you know, I'm a frustrated prop maker.
Speaker 3 (04:28):
I love my job.
Speaker 2 (04:30):
It was an old band guy back in my punk
rock days many many years ago, but today I just
love building props anything. So I follow a lot of
these guys and there's a Van Oaks Derek who does
one a fabulous one here in the valley there. You know,
these guys that make a living building props and haunt
props and teaching people about that.
Speaker 3 (04:50):
There's a whole world to it.
Speaker 5 (04:52):
Well, what's crazy about Derek at Van Oaks is that
he's started this flyer and a website called the Socle
haunt List, which has all of the haunted houses, like
hundreds and hundreds of them, and they have like a group,
there's a group of builders and they all have in
their yards these flyers. So if you go see, oh,
(05:14):
you go to Van Oaks, you can grab a Soco
haunt List, a physical one that he designed and uh.
Speaker 1 (05:20):
And then you can just keep it in your talented guy.
Speaker 2 (05:22):
Yeah, I use his references constantly on YouTube and the like.
But there's just it's like this, uh, this whole other
subculture of really neat people that want something special for
their neighborhood, you know, and if you don't do it
in the kids and the families get bummed. And there's
nothing like it before. In my boy's seven but before
(05:44):
he was born, I think I decorated the house more
because I had a little more time. But when I
see the young people growing up that come to the
house after all these years going. You know, as a kid,
I would always wonder what the house because we year
round we have skulls in front of fund and stuff.
Speaker 6 (06:01):
And then we'd go out.
Speaker 2 (06:02):
But there's something special about haunters that I've come across
that really have that kind of spirit, that Disney spirit
of youth.
Speaker 5 (06:09):
Yeah, well there's a few things that's like, it's really
beautiful when there's an impulse and people are making things
off of an artistic impulse, and that's solely what it is, sure,
and then secondary to that, like where it's offered for
free to.
Speaker 6 (06:25):
The public to enjoy.
Speaker 5 (06:27):
It's like, that is what art is, you know, it's
absolutely it's something that should be available to everybody and
you should just like walk up be able to enjoy it.
You should be able to look at it know if
you enjoy it or don't enjoy it immediately. And also
I think a lot of these things inspire. You see
so many children that are inspired by what they see
and then ten years later they'll be building their own
(06:50):
things in their yard and stuff. So it's a really
cool spark that keeps getting fed generation to generation, and
these people don't guard this information. They they're happy to pass.
Speaker 2 (07:01):
It and like and live the secrets and how to
you know, the animatronics, which you are bigger now and
learning all kinds of you know, intense details to building
and passing them along is cool. I think it's very
cool with you what you do. And I thought, you
know what this so we lead up to Halloween. This
is something I'm adding to the show is to have
them learn about things cool things here in the Southland.
(07:22):
We talked about punk pumpkin carving and things like that,
and I just really appreciate you taking the time to
come out.
Speaker 3 (07:29):
I know you're running around this time. Is your this
is your super Bowl?
Speaker 5 (07:33):
Yea, yeah, it's just that Bob Baker going to another
thing tonight, going to Bonnie Island tomorrow, or to Dark Harbord.
Speaker 3 (07:39):
So it's uh that Dark Harbor looks great this year.
Speaker 6 (07:42):
I know, it's amazing.
Speaker 2 (07:43):
It's been on hold for a little while. So I
remember going years ago and so that that looked like
a really cool one. So again, this is vice cool
or give it up for vice cooler, everybody.
Speaker 1 (07:53):
Thank you for having me.
Speaker 2 (07:55):
Haunts of La dot Com, Haunts of el Lay dot
Com if you want to go out and enjoy seeing
some of these great handmade even store bought stuff that
they have out there that they're doing four people's wonderful things.
Speaker 3 (08:06):
Thanks for coming on.
Speaker 5 (08:07):
Yeah, Happy birthday, Pokito Moss.
Speaker 2 (08:09):
Forty years, Haunts of LA dot Com Vice Cooler Ladies
and gentlemen.
Speaker 1 (08:14):
We'll be back with more.
Speaker 7 (08:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:22):
We're out here Poquito Moss. They're fortieth anniversary.
Speaker 1 (08:25):
Wow. How cool is that? And just a neat group.
Speaker 2 (08:29):
I'm being asked, why why didn't you think we were
gonna come out?
Speaker 1 (08:32):
We're good people here in the valley. No, I just don't.
Speaker 2 (08:35):
I wouldn't go out to see me on a hot day.
I have to see me, and I don't want to
see me. So I'm very humbled and I'm very thankful
that you folks came out here. It means a lot
to me, I know it means a lot to the
folks here at Poqito Moss as they celebrate forty years.
Speaker 1 (08:51):
Meet people, great story, and.
Speaker 2 (08:53):
I appreciate you taking the time to come out. We're
trying to you know, mix up the show for you
to meet some interesting people. This man has been on
the pro before. Anthony Raisin here, ladies and gentlemen, who
is the founder and owner of the Zelman's Minty Mouth mintce.
Speaker 1 (09:10):
So give it up.
Speaker 2 (09:14):
Wow, those that you were screaming you need some Zelmans.
I can smell it from here. Okay, I'm not pointing
anybody out, sir.
Speaker 6 (09:21):
But.
Speaker 1 (09:23):
Any who he's been giving you. Have you guys got
your samples?
Speaker 2 (09:26):
Yeah, everybody got some samples by the way, off the air.
What I'm pointing to you should come make sure you
learn about that very special for people that are here.
So you are giving you twenty percent off today.
Speaker 1 (09:41):
Click that up, will you please?
Speaker 2 (09:45):
Am I on mound there you are listen to that
fake accent? Yes, go ahead.
Speaker 8 (09:50):
It's awesome to come out Neil and meet and see
your audience.
Speaker 4 (09:55):
Our customers.
Speaker 1 (09:56):
They're all nuts, right, great.
Speaker 8 (10:00):
A couple of normal ones said today, I must have
got lost on the freeway.
Speaker 3 (10:03):
I'm not one of them. I'm not one of them.
Speaker 1 (10:05):
I like my people.
Speaker 8 (10:06):
We're different for us at Zelman's as an advertiser on
KFI and as a product that's very closely.
Speaker 4 (10:15):
Tied into the Fork Report.
Speaker 8 (10:17):
It's always great to get out there and see the
people that actually spend their money try our products, and
it's great to hear people say, you know, wow, we
were skeptical. We didn't know if Zelmans would work, but
Neil speaks it up so highly, so we thought we'd
give it a try. And it's great to come and
hear these testimonials from people that have actually used the product.
It's also great to meet people and they say, you know,
(10:39):
we've been thinking.
Speaker 4 (10:40):
About ordering, we're not sure. Neil talks it up.
Speaker 8 (10:43):
This is the time where we get to, you know,
literally put our money where your mouth is.
Speaker 2 (10:48):
And what a great discount again Zelman's dot com.
Speaker 3 (10:53):
You can get a discount a twenty.
Speaker 2 (10:55):
Percent discount today with Taco Taco because we're celebrating the
fortieth for Keito Moss, and of course that'll give you
a discount some I'm looking at social media and people
were hitting me up saying I couldn't be out there today,
but I did order my Zelmans so well.
Speaker 8 (11:10):
So take take advantage of the of the special. We
lack to time with the promotions when you're out on
the road, and it was really great tearing the story
of how Pakito must actually came to be, because that's
kind of like the Zelemon story.
Speaker 3 (11:23):
So what was it that started?
Speaker 2 (11:25):
Because you know, Zelman's is a newish uh incarnation of
something from long ago that many KFI listeners know about.
Speaker 1 (11:34):
But what was your inspiration?
Speaker 4 (11:36):
What my inspiration is sitting in front of me.
Speaker 2 (11:39):
Oh, your wife told you that you had bad breath
and you should take.
Speaker 4 (11:42):
Care of it. It was that simple.
Speaker 1 (11:43):
I knew the story.
Speaker 3 (11:45):
I just like embarrassing him.
Speaker 8 (11:47):
I love eating garlic and I needn spicy food and.
Speaker 1 (11:50):
And she hates kissing it.
Speaker 8 (11:52):
Well, I couldn't gud, especially when she was pregnant, you know,
mis Ago.
Speaker 2 (11:57):
I've heard that though, when you're pregnant lady, that your
your sense of smell can be intense.
Speaker 8 (12:05):
Right, And it got to the point where you say,
you know, I love you, but can you stop eating
those onions and those pickles and all that food because
you're actually nauseating me? And I said there has to
be a better way around this, and the kids, you
guys out too, It's enough, okay?
Speaker 2 (12:19):
So it's so really it did he come up with
it after the two and you just said no, more,
get off me.
Speaker 6 (12:25):
It was right on the.
Speaker 1 (12:26):
Customer, get out of here.
Speaker 8 (12:30):
And you know, it's it's an amazing phenomenon that something
as simple as parsley seed oil can get in there
and can eat your freshness breath. Yeah, it's there's no chemicals.
It's a natural product. Bad breath is natural, and the
solution to bad breath is natural. You just got to
use a special type of oil.
Speaker 3 (12:49):
That we use.
Speaker 4 (12:50):
And we're proud of the fact.
Speaker 8 (12:52):
We give the money back guarantee if you don't like
the product, if you feel it doesn't work for you,
we're happy to give your money back. And I'm happy
to say that out of the millions and millions of
capsules that we sell all the time, we have maybe
a couple of people who'll say, you know, I bought
the product and what's this plastic thing inside?
Speaker 4 (13:12):
And it's it's a capsule. You know, it's really read
what it is.
Speaker 8 (13:17):
And you know, if you follow the instructions, the product
is fantastic and we're all love it.
Speaker 4 (13:23):
We're so happy to.
Speaker 8 (13:24):
Be a part of the Fork Report and you know,
to share the love with you and to get out
there and meet and greet, well, well, it's you know,
the Fork Report is what we're about. You know, life
is stressfully enough, but if you can get out there
and have fun and eat and meet with friends.
Speaker 4 (13:42):
And you know, that's that's what it's about.
Speaker 8 (13:45):
Enjoy life, eat the foods that you love, and you
know it's funny. People will tell you if you've got
a piece of spinach or something stuck in your tooth.
I'll tell you if you walk out of the bathroom
and you've got some toilet paper hanging out your pocket,
but they won't say, you know, your it's a little
bit offensive.
Speaker 4 (14:01):
You should try this. There's something about bad breath.
Speaker 2 (14:03):
Why do you think that is why in a world
where where we you know, we'll talk to people about
everything else, we won't say, here pop a couple of these.
Speaker 8 (14:12):
It's I think and having spoken to literally, you know,
tens of thousands of people, it's almost like you're criticizing
me for having bad hygiene habits and if you're eating
the foods that you love, as I think his name was,
Kevin was saying he grew up eating bland food and
then he experienced food.
Speaker 4 (14:30):
That actually tastes good. If you're going to eat it,
it might as well taste good.
Speaker 6 (14:33):
It's going to taste good. It's going to be.
Speaker 8 (14:35):
Flavorful, whether it spices onions, garlic, some of the other
delicious chilies that you get down south of the border.
Speaker 4 (14:44):
There's nothing wrong with eating it.
Speaker 8 (14:45):
But eat it and you know, just swallow a couple
of elements, that's all.
Speaker 3 (14:50):
You'll be good.
Speaker 2 (14:52):
That's it is such a weird thing. And then people
take it so personally. You know, there are cultures that,
let's say, are a little different when it comes to
body odor.
Speaker 3 (15:03):
I'm not going to point in anybody the French, but.
Speaker 1 (15:07):
It's a joke.
Speaker 3 (15:09):
Come on, it's a joke.
Speaker 2 (15:12):
The blind women were applauding and they know their senses
are more heightened.
Speaker 1 (15:16):
See it's a joke.
Speaker 2 (15:19):
So but the the thing is that there are culture
different things with when it comes to body odor or
things like that or whatever. But I don't know if
any culture who thinks bad breath is a good thing.
Speaker 1 (15:30):
Who goes like, yeah, that's that's the way we live.
Speaker 8 (15:33):
Yeah, the any tom bad breath is good if you're
die it's your last.
Speaker 3 (15:37):
Gas, and even then it's not so great.
Speaker 2 (15:40):
Well, I want to remind them because we're up against
the break here that the word is taco, the code
is Taco today to get twenty percent off at zelmans
dot com, Zelman's dot com, z E l m i
NS dot com. I just I thank you for taking
the time to come out and give samples and stuff,
and I wanted to give you an opportunity to come
on because I appreciate what you doing for sponsoring the show.
Speaker 8 (16:02):
Thank you, we love you, We love the audience. And Taylor,
thank you for always accommodating us.
Speaker 2 (16:06):
He says he loves the audience except one person. You
guys got to figure out which one of you it is.
So I'm kidding. He's with us. All Right, We'll back more.
Thanks for Conan Anthony, Thanks THEO.
Speaker 7 (16:21):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:27):
Happy to be with you with the Fork Report today.
I am your wealth ed host Neil Savedra. How do
you do? We're broadcasting live from Paquito, Moss and Insino
today to celebrate their fortieth anniversary forty years.
Speaker 3 (16:38):
Man is huge.
Speaker 2 (16:40):
That is basically thirty nine and eleven months longer than
any Hollywood marriage.
Speaker 3 (16:46):
That's a long time. A long time.
Speaker 2 (16:49):
So it's great to be out here and see all
your faces. Thank you to all the folks that have
been coming through and enjoying the food here, which is insane.
I got to tell you, every time I bite into
and I love Peqito Moss, but every time I bite
into a shrimp produced from the good folks here at
Pekino Moss, I'm blown. Every time I go, Holy hell, that's.
Speaker 1 (17:11):
A really, really tasty shrimp. Is that a point of pride?
Speaker 3 (17:16):
That shrimp?
Speaker 4 (17:16):
Absolutely?
Speaker 9 (17:17):
It is a wildclot Pacific shrimp is not farm shrimp.
It's because it really holds the flavor. It is the
texture and the flavor that really makes us so nice.
Speaker 6 (17:27):
And it's the only thing we use. It's the only
thing I ever want to use it.
Speaker 2 (17:32):
And it stands out. I mean, people always mention it
to me and I'm like right. And that, of course,
is the voice of Kevin McCarney, who is the founder
and owner of Pekito Moss. We heard his story earlier.
If you didn't get a chance to hear it, I
encourage you to go back to KFIM six to forty
dot com and listen on demand on iHeartRadio and hear
(17:53):
the story of how this young man, in just an
act of general kindness, takes someone home and that person says, hey,
let's stop by this taco stand, and it changed his
life and effectively our lives forever after that. What's the
main thing that you have learned? What is one major
thing you've learned being in business for forty years here
(18:17):
in southern California.
Speaker 9 (18:19):
I think in Southern California, the it's it's be there.
You know, if you're in business, you have to be there,
and when you be there, it means be there.
Speaker 6 (18:28):
When you're there, don't just show up. Just be there, be.
Speaker 9 (18:31):
Listening, be listening to your customers, be listening to your employees,
and you can kind of feel what you need to do.
Speaker 6 (18:38):
And I think that if you're there, your business is
going to be fine. You can't phone it in.
Speaker 9 (18:45):
And this is a people business, this is a kinetic business.
Speaker 6 (18:48):
You have to be there to to go forward.
Speaker 9 (18:51):
And it's inspiring to be around other people. Customers come
in and they're inspired, we're inspired because of them.
Speaker 6 (18:57):
And I just think that.
Speaker 9 (18:59):
It is it is a being there is is probably
the best thing I can That's advice I would give
anybody when it comes to having a small business.
Speaker 3 (19:07):
How do you get a lot of time?
Speaker 2 (19:09):
I deal with so many people in the restaurant industry.
Speaker 3 (19:13):
How do you get.
Speaker 2 (19:14):
People that are working with you, that are you know,
paid an hourly wage to care about what you're doing.
Speaker 9 (19:22):
And treat them like real people and treat them nice.
You can pay them as much as you can, but
it's you know, we can't choose our food costs. We
can't choose our rent costs. We can't choose so much,
but we can choose the way we treat people. And
if we choose the right the way to treat people,
then it carries on and you know, it has.
Speaker 1 (19:41):
A ripple effect with the with the customers that we
treat them.
Speaker 9 (19:44):
They treat the customers and they feel they feel at home,
They feel like they can talk to the customers like
they're they're best friends.
Speaker 2 (19:51):
I get that vibe. Now, you were kind enough to
say that you had something for me.
Speaker 6 (19:55):
I we do Edgar is do you read tortilla?
Speaker 2 (20:02):
Oh?
Speaker 1 (20:02):
Would you look at that?
Speaker 2 (20:05):
Look at this there you can tell how fresh these
tortillas are. They're stamped with the Fork Report logo.
Speaker 1 (20:11):
Look at that totally smokes.
Speaker 2 (20:17):
I have never had the Fork Report logo put on
a tortilla. Now, I will tell you that the face
of the Fork Reporter has been in many a Tortillah.
Speaker 1 (20:28):
That is beautiful.
Speaker 3 (20:29):
Look at that.
Speaker 1 (20:30):
Come take your pictures. How cute is that? Look at that?
Speaker 2 (20:34):
I'm look at me, mom, I'm somebody.
Speaker 3 (20:38):
I'm somebody.
Speaker 1 (20:38):
I could have been a tortilla. That is How cool
is it?
Speaker 3 (20:44):
Oh my goodness, this is for.
Speaker 6 (20:45):
Me, that's for you.
Speaker 2 (20:47):
Look at this my very own tortilla press logo.
Speaker 6 (20:52):
Wow, that is cool.
Speaker 1 (20:55):
It's heavy. That is really special.
Speaker 3 (20:59):
Thank you. Here's Kevin.
Speaker 1 (21:01):
That is so cool.
Speaker 9 (21:03):
One more little thing here, Yes, sir, in order to
press those out, you're gonna need something special. And oh
what is this? Is there something we invented many moons ago.
And this is we banged it up a little bit
because of the disc, but uh, you take it this disc.
Speaker 3 (21:20):
We have other doks this.
Speaker 2 (21:22):
He's putting this very large what's at seven inches?
Speaker 4 (21:26):
Some of the change disc.
Speaker 3 (21:28):
Also, you've got Masa.
Speaker 6 (21:29):
We've got Masa.
Speaker 1 (21:31):
Look at this?
Speaker 6 (21:32):
How cool?
Speaker 2 (21:33):
I am blown away right now.
Speaker 9 (21:37):
So the and the trick here is this machine looks
so powerful, but it's it's really delicate.
Speaker 6 (21:45):
But the trick here is here.
Speaker 2 (21:48):
Oh my gosh, my wife and my son are gonna
fleep flip out.
Speaker 6 (21:52):
Yes, oh thank you.
Speaker 2 (21:54):
I've got to fold it over there so this machine
is oppressed.
Speaker 3 (21:58):
For those listening.
Speaker 2 (21:59):
It is this chrome press stainless steel disk in there
with the logo of the four Purport logo, which is
extra special because I designed our logo. My wife came
up with the name. So seeing this in person is
so it is so special to look at this as Kevin,
(22:19):
the owner of Poquito Moss, the founder of Pichino Moss,
is now putting the massa, the fresh massa, because that's
what you get when you come to Pikino Moss. You
get fresh masa. That is the dough from which they
make the tortillas. And these are oh, I get the
first press.
Speaker 6 (22:36):
Look at that.
Speaker 2 (22:36):
I'm gonna hand this to you so you can document this. Okay, Wow,
look at that. The first is so light, just like
as if you were because I'm incredibly buff. Yeah, so
you want to be careful. Okay, that's about it. Wow,
it's so light, so easy, it is so delicate. Oh
(23:01):
my goodness, look at that.
Speaker 3 (23:07):
That is insane. Okay, we're gonna be back.
Speaker 1 (23:09):
Take a break, But how cool.
Speaker 2 (23:10):
Is that Fork Report logo is on a tortilla that
I get to eat this fresh.
Speaker 1 (23:16):
And Poqito Moss will be back with.
Speaker 2 (23:17):
More than you 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. And I gotta tell you,
what a cool day. All those smiling faces today and yeah,
you're double smiling because you just won something I think. Yeah,
(23:38):
the tortilla. You got the tortilla with my logo on it.
You're eating my logo. Dude, that's my logo. Bro, isn't
that awesome? What'd you have with it?
Speaker 4 (23:49):
You have steak?
Speaker 3 (23:51):
Yeah? Look at that?
Speaker 1 (23:52):
And this really is gorgeous.
Speaker 2 (23:53):
If you're just tuning in, we're here at Poquito Moss
and Ensino celebrating their fortieth anniversary.
Speaker 1 (23:58):
What a special day.
Speaker 2 (23:59):
And have it topped off that Kevin, the founder and owner,
came out and he and Edgar brought me this really
lovely tortilla press. This is proprietary right or this is
you guys invented this?
Speaker 4 (24:13):
Yes?
Speaker 2 (24:14):
Yeah, This is amazing and it is a thing of beauty.
And they had this milled, beautiful milled stamp on it,
so it stamps the Fork Report logo into the tortilla.
And they gave me this lovely bag of massa. Do
you sell the massa here? Yeah?
Speaker 3 (24:31):
We do? Okay, tell us a little bit about the massa.
Speaker 6 (24:34):
The massa.
Speaker 9 (24:34):
We were looking for some non gmo corn and which
is that damn near impossible, damn near impossible. When we
did find it, we actually found that it was so
close to organic that we just went with organic. So
this is organic corn massa mix that we use for
our corn tortillas.
Speaker 1 (24:52):
Wow, it is so flavorful.
Speaker 2 (24:54):
And this press makes the that night, that that hand
quality of the thickness, the little broken edges that give
you that extra little crispness and then that pillowy loveliness
on the inside. Yeah, is just perfection. I mean it's
made a little sexier. But with the logo on it,
don't what do you say?
Speaker 4 (25:14):
Yeah?
Speaker 3 (25:15):
Right now, come on now?
Speaker 2 (25:17):
But how cool is that? What I can't put into words?
How special that is?
Speaker 4 (25:23):
Well?
Speaker 9 (25:23):
I am so grateful that you have a show that
helped educate people constantly year after year and inspire them
about food and about restaurants and about chefs, and about
the way restaurants touch people, the way restaurants open up
people's minds. I really I've been waiting so long to
give this to you and to be I would have
(25:45):
a conversation.
Speaker 1 (25:46):
So thank you so special.
Speaker 2 (25:48):
Yeah, and I thank you very much for not only
this beautiful gift that is going to take a place
of prominence in my home for sure, but allowing us
to be a part of the forty anniversary and having
inviting my listeners out and obviously fans of yours to
come out and enjoy this hard crew.
Speaker 1 (26:08):
Everybody, let's applaud this crew. Hey, you guys are awesome.
Speaker 2 (26:13):
Everybody there working in the kitchen line, everybody there that
is working so hard to make this happen today, and
it is just an amazing, amazing thing. Thanks so much,
and congratulations for the very well earned forty years, Kevin.
Speaker 4 (26:29):
Thank you so much.
Speaker 6 (26:30):
We couldn't be more grateful ourselves.
Speaker 4 (26:32):
Thank you.
Speaker 1 (26:33):
This is super cool.
Speaker 2 (26:34):
Now we have a Tiffany sitting there in the studio.
She hit me up earlier on social and she said,
I'm trying to find a way to be in two
places at once in the studio and here at Paquito.
Speaker 3 (26:47):
Moss.
Speaker 1 (26:47):
So sorry, Tiff, it's very, very tasty.
Speaker 10 (26:51):
I failed. I failed horrendously. Hi everyone out there at
Poquito miss you guys all sound amazing. I know you're
enjoying the food and this big fortieth anniversary. Congratulations to
everyone there. And yes, I'm sad that I'm not eating
a steak burrito, which I'm obsessed with in between breaks.
Speaker 3 (27:13):
It is fantic.
Speaker 2 (27:15):
The food here has been stunning, and this sauce before
we came on, I dipped the tortilla in some Wahawkan sauce.
Speaker 1 (27:23):
Me right now, I did I talk about food?
Speaker 3 (27:26):
I'm sorry. I do it when I'm nervous.
Speaker 1 (27:27):
Oh god, yeah, it's just yeah.
Speaker 2 (27:29):
I'm going to keep talking about it. It's just so
sexy and luscious.
Speaker 4 (27:32):
It's silky.
Speaker 2 (27:34):
Fire on the tongue and then the pepper.
Speaker 1 (27:36):
Goes to the sun.
Speaker 3 (27:38):
So did I talk about the smokiness?
Speaker 1 (27:41):
Somebody unplugged? Stop it right now? Just so lovely on
my way.
Speaker 2 (27:45):
But then it's not only that you put that really fluffy,
delicate hand pressed to the fresh that's probably the killer.
Speaker 3 (27:54):
Bringing the studio there and then the two together. You know, Tiffany, it's.
Speaker 6 (27:58):
Like, boom, that's so much.
Speaker 10 (28:00):
Take his mic from him right now.
Speaker 1 (28:01):
It's something in the crowd.
Speaker 2 (28:02):
It's organic corn massa and it's no GMO, so you know,
to control him all of the everything that we've had
all day.
Speaker 1 (28:11):
Oh my god, Oh oh, I'm sorry.
Speaker 3 (28:13):
What are you going to be talking about.
Speaker 10 (28:14):
Tonight, Poquito Moss. Apparently we're talking a little bit about
some local stories. Unfortunately, a ninety three year old woman
is facing eviction in East Hollywood. I'll tell you why.
I'll also introduced you to our new LAPD Chief of Police,
Jim McDowell, not in person, but i'll let you know, McDonald.
I have McDowell here, McDonald, I probably should get that
(28:38):
right before I talk about it.
Speaker 2 (28:39):
We are, we are immensely blessed to have him, and
it was such a great choice by Yes, Mara baths.
Speaker 1 (28:49):
Yeah, so excellent. So I'll get that.
Speaker 10 (28:52):
Right before we go on air. Don't know why I
had that incorrect, but either way. We'll also talk about
Meta's new smart glasses and, as Tim Conway would say,
bad vibes. Alec Bogwin's Rust movie is finally being released.
Are you guys gonna go see it? And I'll give
you some information on that. And also the young folk
(29:13):
cannot keep a job. They're getting fired generation Z and
I'll tell you why. Hiring bosses are saying that this
is one of the worst employment generations they've ever seen.
Plus a lot of other information and fun stuff in between.
And maybe even if I can, maybe I might order
some Poquito Moss. There's one right down the street here
on Olive. I can't stand it anymore.
Speaker 3 (29:34):
Go with this trimp. I'm telling you, I'm here.
Speaker 10 (29:37):
I've been listening to you the whole broadcast.
Speaker 2 (29:39):
All right, my friend Tiffany Hobb coming up. Hobbs coming
up right now, so stick around and have a wonderful show.
Speaker 1 (29:45):
I will be listening, Thank you, Neil Bias.
Speaker 2 (29:47):
Will be with a full stomach because you know this
sauce stop it and then you put the all right, everybody,
say by to Tiffany.
Speaker 10 (29:54):
Bye, everyone, enjoy be listening.
Speaker 2 (29:57):
She will be coming up minutes from now.
Speaker 3 (29:59):
Thinks so much much.
Speaker 2 (30:00):
Happy fortieth anniversary to Keito Moss, and thank you again
for having us. Thank you to all of you for
coming out, very very cool. It made my heart full today,
all right. Be empathetic, be kind to each other.
Speaker 7 (30:14):
You're listening to The Fork Report with Nil Savedra on
demand from kf I AM six forty
The Fork Report w Neil Saavedra News
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