August 10, 2024 • 26 mins
New Pop-Tart Is 73 Times Bigger Than the Original. Black Restaurant Week- Moe Adams of Ahhhuevo.
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Speaker 1 (00:00):
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out with us today.
It's a beautiful day in the eighties, and it looks
like it's gonna be the eighties throughout the rest of
the week as well. So if you didn't hear our
opening segments, we did two segments on Technique of the Week,
(00:22):
as we do every single week. This week we talked
about try Tip. I've been focusing on ingredients a little
bit or or like last week we talked about lemonade
and talked about its history a little bit, and then
you know how to make it a simple batch and
then you could juse it up with whatever you want.
But this week I did try tip because I love
(00:45):
tritip and I think it is incredibly flavorful. I enjoy
cooking it and grilling it. I enjoy eating it. So
you can go back to that a little bit about
where the cut comes from, what part of the animal,
how to season it. It's pretty fun proof you follow
those basic steps. So if you didn't get a chance
to hear it earlier in the program at two go
(01:07):
back and listen to the podcast Won't You on the
iHeartRadio app and you can listen to it and check
that out. And also just had a great conversation with
a Bet from bakespace dot com and talked about the
bake Bot. The bake bot is this really cool AI
(01:27):
recipe helper that they have there on bakespace dot com
and it's free to sign up and be a part
of everything they have there, but it's very very cool,
So I want you to check that out. Coming up
moments from now, we're going to get into a Black
Restaurant Week and one of the things that is cool
about food and that we talk about here on the
program all the time is the culture behind food and
(01:51):
the cultures that we bring together or fusion mixing different
cultures or whatever we're doing to bring forth tasty food.
And the black part of our community continues to start
businesses in the culinary arts, restaurants, food trucks, bars, different
(02:12):
parts of the scene and celebrating that is always fun
as well as different groups bring their insights to the
culinary field here in Southern California. So we'll get into
that in moments and talk a little bit about that.
One thing that I did want to share with you
was before we get into that, is something crazy that
(02:35):
I saw in the news. Now, every once in a while,
of course, you get these, I know, stunty things that
people do, restaurants do, food brands do to get us
looking and thinking about them, right, because there's a lot
of stuff that takes our eyes away. Well, the good
folks at pop Tarts decided to build a huge pop
(03:00):
tart that is seventy three times bigger than the original
I know, right, So the ultimate party treat they're calling it,
pop Tart is launching a giant pop Tart party pastry.
As I said, seventy three times the size of the
regular everyday pop tart. And it's massive, and it can
(03:24):
be customized for you. You can pick from a bunch of
different front fun frosting designs and it's this massive, major upgrade.
Speaker 2 (03:34):
Right.
Speaker 1 (03:35):
So the party pastry comes in this huge three foot
tall box that looks just like you know, the pop
Tart box that we're used to seeing with regular pop Tarts.
It will be delivered right to your door to celebrate
pop Tart's sixtieth birthday. So this giant treat costs sixty
bucks with delivery including included, and it's a perfect way
(03:58):
to while you guess. Here's the thing though, They started
on August seventh selling these, and if you were in
New York, Los Angeles for Chicago, and you had to
go to shop dot pop tarts dot com and they
sold out super quickly. So the only thing you can
(04:22):
do now, from what I could see when I was
checking out the website this morning, is you can put
yourself on a waiting list of sorts. But just insane
when you think about it. I like, I started thinking,
what are some of the what are what is a
snack that I would love? Supersized? I mean that kind
(04:44):
of supersized, seventy three times the size of a regular
pop tart. It's just massive, and I thought that would
be one of them. I think pop Tart would be
very high on the list, right. Who wouldn't want a
pop tart that's massive? I want a massive pop tart?
Am I going to get one? Probably not, because they're
(05:04):
sold out in Chicago, in New York City and in
Los Angeles already, so I know what happens. I'm just
not this guy. I'm sorry. I love you. I want
to make sure that I get you the best content.
I'm not the guy that's going to sit on a
computer and try and get a massive pop tart. Those
are people with websites and blogs and things like that,
(05:26):
or influencers that want to be the first to have one.
That's just not me. It's not that I don't love you.
I don't want you to take it personal. I'm just
not going to do that. They want to send me one, great,
but that's massive, and I'm not going to get seventy
five friends or whatever to come help me eat a
big pop tart because that sounds crazy. Hey, you want
(05:48):
to come over and take a bite out of my
massive pop tart?
Speaker 2 (05:52):
Click?
Speaker 1 (05:55):
And then they block me. No one wants that, all right,
so you can't get it right now. But they do
have like this. Put me on a listening and maybe
they'll make more of them and you can check that out,
all right. Coming up a little bit later as well.
Some back to school deals I'll be telling you about.
So go nowhere. There's some folks I want you to
meet when we return.
Speaker 3 (06:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty everybody.
Speaker 1 (06:23):
Neil Savadra here, your friendly neighborhood Fork reporter talking about
food on the Fork Report every Saturday for three hours.
With three hours, kind of shake off the heaviness of
the week, you know, politic garbage, whatever is going on
in the world, and just celebrate food, the culture behind it,
the people that make it, cooking it home, going out
to eat, whatever it might be. We focus on it
(06:46):
here every Saturday, and it's my pleasure to be the
host of this three ring circus every single Saturday. So
Black Restaurant Week will begin on Friday, August twenty three.
It ends on September first here in Los Angeles, celebrating
their seventh year of service in our area. Very simple focus.
Stimulate local economy within the black community by promoting black
(07:07):
owned culinary businesses and professionals who can't afford all the
crazy marketing. It gets expensive. So just like any Restaurant Week,
it's about celebrating local culinary artists the food that they make,
and in this particular case, Black Restaurant Week is exactly
the same, focused on those. Organization has supported more than
(07:29):
three thousand restaurateurs, bartenders, chefs, caterers, and food trucks over
its years of efforts. So participating in this year's Black
Restaurant Week now is it a wavo oh wavo? So
it's like Yeaggs, an LA based food truck, serves breakfast
(07:50):
all day. Here to tell us more is Moe Adams.
Welcome to the Fork Report. Thank you for welcoming man.
This is great. So you know, usually the food comes
in with the ad and we wait through the first segment,
get to know you a little bit chat, and then
the second segment we dig in. But I don't know
if you've ever seen a locust, uh, just a group
(08:13):
of them converging. I just think we had some extra
hungry folks today. So really it's the plates are still spinning,
They're gonna slow down. And then there was hair pins flying,
and then I saw a blur and then everybody is
now smiling. So that's a good sign. But let's hear
about the food truck. Let's hear a little about Mo.
(08:34):
Who you are, what brought you to a food truck?
Speaker 2 (08:38):
Beautiful? I say, my background is from restaurant, and every
since I can remember, I've been cooking and playing in
the kitchen, having fun stuff.
Speaker 1 (08:46):
Who was the first who's the first person in your
life that made you want to cook?
Speaker 2 (08:50):
You can probably say my mother. Yeah, yeah, yeah. It's
usually like watching the magic happening.
Speaker 1 (08:54):
Oh yeah, you will and you find out how did
you do that?
Speaker 2 (08:56):
I wanted to make it again? Yeah, fun stuff like that.
Speaker 1 (08:59):
What was what was the what was your mom's like
main dish? What did she make that when she made it?
You made sure you were home to have it.
Speaker 2 (09:07):
It's something super simple, But I used to love when
she used to make spaghetti. She used to make spaghetti
with like sausage and ground.
Speaker 1 (09:13):
Isn't that something about that? Like somethings we say it's simple,
but I bet you it's hard for other people to
replicate what you.
Speaker 2 (09:20):
This is true. This is true if you make it
and make it right, there's nothing else like it.
Speaker 1 (09:24):
Yeah, it's one of those things, you know. And I'm
not sure my mom did anything special about it, but
you know, but there was something about spaghetti that was
always fun to come home to. So when you go
through your love of food and wanting to make it,
you know, take a step into your own vision of food,
not just working for someone else or whatever. How did
(09:47):
you put together this for your own food truck.
Speaker 2 (09:49):
It's a peculiar menu only because I was looking at
there was a void I think for like breakfast food,
brunch type foods. I don't think there's a lot of
other people doing the same type of food than what
I'm doing. So when I went in, I said, I
have to make sure it's something different. I have to
make sure it's something that you can eat doing breakfast
during lunch time. And because I have kids and fun stuff.
Usually when I was in the restaurant, we used to
(10:11):
have to work from twelve to twelve and then you
might see your bed a little bit and then come back.
I wanted to focus on something that's going to be
the early day daytime that you can get filled up
nice different flavors and everyone can enjoy it. There there
should be a need for it.
Speaker 1 (10:25):
Oh Waivo is the name of the food truck. You
can find their website ahhhu e vo dot com, same
on Instagram and the like. Check them out. When we
come back, we'll talk more as we taste the food.
We'll talk more with Mo Adams and I will tell
you the smell and the look of the food is spectacular.
(10:49):
If it tastes half as good as it smells and
it looks that I'm in But I love all these foods.
This is the stuff that we all crave to eat.
Those you know, beautiful breakfast tacos here, you've got this
breakfast burrito. You've got a chicken and waffles concoction over
there that is literally screaming at me right now, beautiful burgers, everything.
(11:12):
So we're going to get into this when we come back,
So go know where.
Speaker 3 (11:16):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (11:22):
How do you do? Thanks for hanging out with us today.
I want to encourage you to participate in events food
related events. Why I tell you all the time, if
you don't celebrate these restaurants, food trucks, bars and stuff,
they go away. If these events like Black Restaurant Week
which is coming on the twenty third, if you don't
(11:45):
participate in these things, they go away. Their main goal.
This is not some massive money making thing. Trust me,
I know a lot of people that put these events on.
They are a labor of love to help focus on
people in our community that are making wonderful food. And
you are going to learn about places maybe you've heard
about but never stopped into or never had the opportunity
(12:09):
to find out about. So Black Restaurant Week or weeks
dot com, Black Restaurant Weeks dot com. And then you
find the LA one which starts August twenty third and
goes through September first, and you can find the food
truck that we're talking about ah wavevo and you can
find them at ahwavo dot com as well. That's ah
(12:31):
h H three h's. And then you ev oh because
eggs are wonderful, and you see this handsome man standing
with great pride next to his truck, and they can
come to your event, do events and things like that.
We're talking about food, and of course we're talking with
Moe Adams from uh wavo. So you got breakfast. What's this?
(12:55):
This is a sexy looking taco. Breakfast taco. What's in here?
Speaker 2 (12:59):
So right here, what you have is a pork belly tackle.
So you have a nice little dobo marinated pork belly
with a scramble whipped eggs cheese. You have a breaded
scallion on top, and then usually you have the salsa
on the side just in case you want to add
anything to it. At all.
Speaker 1 (13:14):
I always start as pure as possible. I like the
way you start hotly smoke. You're gonna have to do
the rest of the show because I'm gonna leave right now.
I'm gonna go take the elevator downstairs. Man, I'm gonna
walk out to that main street over there. I'm gonna
find a stranger and I'm gonna slap them. I'm gonna know,
I'm gonna do it. I'm gonna slap him, and then
(13:36):
I'm coming off and I'm finished. That is excellent even
without any of the added right now, and the sauces
look lovely, but that is melt in your mouth, and
all of the textures that go together from the breaded
onions on there really smart. It's a fun added additive
(13:57):
that to me is not for the weary, because I
would be lazy just throw some onions on there. But
the fact that you're taking that extra step really marries
incredibly well with This goes up against those perfectly cooked eggs,
not too scrambled, almost like what we call in my house.
(14:18):
We call them frambled, part fried, part scrambled, So we
scramble them in the pan so you get a good
combination of the whites and the yolk. So that's great.
That adds two different textures in there. The pork belly
is perfection, just melts in your mouth perfection. That is excellent.
(14:38):
Holy smoke all day every day? Is that right there?
You know you've got the tater tots. Love that. You
can never have too much tater tots anywhere in my
for my liking this burrito which is the size of
my head. What's in this thing?
Speaker 2 (14:57):
Now? This is our BiCon Brida on Nashville Chicken breakfast Breedo.
So you have the crispy chicken, the fluffy whipped eggs, cheese,
tater tots, the red chili eli come on, yeah, it
should go nicely, come on, yeah, we're coming. No, you
stop it, You stop it right now. That is and
it even without I think you should have.
Speaker 1 (15:19):
A little heat in a breakfast burrito, but not too
much on its own, because you want people to be
able to turn it up if they want, yes, or
to keep it as is if they want. And I
think that's important in a direct breakfast burrito because sometimes
people throw all kinds of heat at it and it
eviscerates the eggs. The subtlety of the egg flavor, and
so those are on point. You've got. One of my
(15:42):
favorite trends right now is the basic cheeseburger.
Speaker 2 (15:44):
Okay, good deal.
Speaker 1 (15:45):
So so tell me about this. What's your what's your blend?
Speaker 2 (15:50):
So what it is is chuck and brisket blend. Oh,
and what it is is I like a little bit
of fat to it. I hate when it's too lean.
The fat inside gives you those nice little pot it's
a flavor eighty twenty or seventy three, twenty seven. Oh interesting,
that's quite that's super fat.
Speaker 1 (16:09):
And I will say, since I tasted it, it is fantastic,
right right, some good meat? Wow that is that is good?
And that that had to travel. Yeah wow, that's still juicy.
Speaker 2 (16:23):
Yeah yeah yeah. Try and get that perfect cere on
there so it stays juicy and you get all the flavor.
That's where it's at. And I know smash burgers are
the trend, but that's right. Here is back in my
day used to be a nice juicy burger, and that's
what we do.
Speaker 1 (16:35):
Here's the thing. I like a good smash burger. Don't
get me wrong. I like all kinds of burgers, but
I think the backyard burger is coming back, and I'm
not mad at that fingers crossed. Yeah, I really do.
I just think that it's a real toothy burger and
that you can get into and it reminds you of home.
It reminds you of great conversations, cookouts, whatever. It is
just with family. And you heard Ashley Johnson who is
(16:59):
with child right now. Yeah, and you want to get
the most honest review of any food, you get it
from a woman who is with child, because I would
not lie. No, she's not gonna lie.
Speaker 2 (17:12):
Thank you, Ashley, and thank the baby too, of.
Speaker 1 (17:14):
Course he said, thank you. This wonderful kicking more of that,
But yeah, this meat is super tender. It's packed properly,
not too tight to where you know, but not so
loose it's falling apart in your mouth. This is a
beautiful burger. I can think that all the time. Now
that one over there has more toppings, that's got a
(17:36):
little different personality to it.
Speaker 2 (17:38):
What is this one that is our brunch burger? So
with that one went out, I say almost all the
way out. It has melted provolone cheese on there, and
nice little smoking melts provolone cheese. You have the apple
wood smoked bacon. You have grilled onions, sauted had opinions,
and then a red chili only on the brioche bun.
Speaker 1 (17:57):
Yeah, you're pulling out all the right stops there. We
would you be a doll and hammering that. Thank you.
My friend Kiki is videoing and getting photos and having
to hand me napkins because I'm sloppy, because that's a
good and fun way to eat. Just done right. You
(18:18):
should be very proud, Thank you. This is so how
long have you been around with the truck?
Speaker 2 (18:23):
You know what. I've been around with the truck for
probably like maybe like five years. Prior to the truck,
we did the fun stuff while we were doing a trailer.
Prior to the trailer we had tables and chairs and
grills and all of them around and then eventually worked
up to the truck.
Speaker 1 (18:35):
Right now, Yeah, we'll stick around. Let's talk one more segment,
and if Touola has time to come in and get
some eats and hang out, we'll have him Tall Shark
coming up at five o'clock with Soul Cow Saturday. So
go nowhere and we'll be back with Mo here. Moe
Adams talking about Huevo a h h h u e
(18:58):
v oh is his food truck. You can find them
at wavo dot com and on Instagram at Wavo three
h's u e v O s A h h h
u e v O s. I give it a whole
hearty four times up. I just made that up right now.
(19:19):
I don't think I've ever given times just because it's
the Fork Report. But I'm just saying it's excellent food.
It traveled super well, but I could eat this all
day beautiful, all day excellent. So stick around. We'll have
more to come.
Speaker 3 (19:33):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (19:39):
How do you do? Please if you aren't already, hang
out with me on social media at Fork Reporter. I'm
mostly on Instagram, but you can also find me on
x and on threads and even Facebook. Although I don't
check Facebook as much as I used to. I'm sorry,
but I'm on Instagram all the time. I curate all
the stupid things I post up there. Have a good
(20:00):
time connecting with you there at Fork Reporter. Please check
that out. Also, Los Angeles, a Black Restaurant Week is
starting on the twenty third. You can find out more
by going to the website website black restaurantweeks dot com.
That's plural, black restaurantweeks dot com. They do it all
(20:22):
over the country. So the Los Angeles version is coming.
And right now we're talking with Moe Adams from Jujuevo
ah h h u e vo. You can find their
website under that same name at dot com and then
just throw an at in front of it for their socials.
(20:43):
And I was just telling Mo off the air about
really digging his food. He brought some burgers in a
massive breakfast burrito breakfast tacos with pork belly. That's just
melting your mouth good. During the break I tried your
version of basically it's your take on fried chicken and waffles. Yes,
(21:03):
but it's more of a like a French toast almost
or a bread pudding the way you put it together.
Speaker 2 (21:11):
Yes, sir, yes, sir.
Speaker 1 (21:12):
Wow, Now what are you doing with that syrup on there?
Speaker 2 (21:16):
For sure, it's a caramel that I make on the bottom,
so I have a little bit of butter, it has
a little bit of sugar, has a little bit of
a magic and love.
Speaker 1 (21:25):
I can taste it, I feel, I know right. You
should have seen Kiki's face, producer Kiki filling in for
Kayla today and she was like she just sat there
and I think I heard her say I love you
pretty much. Yeah. So, but that crust on the bottom right,
the caramelization is my favorite part is like good, no, no, no, there's.
Speaker 2 (21:48):
There's no words to describe it.
Speaker 1 (21:49):
You just have to try it like I'm having right now.
I'm just gonna tell you I love you baby. But
it goes so well and it's just it. That's a
fun eat too. Yes, the way you know, it's one
thing to get the flavors right. The ratio is right,
which is what I'm noticing. Your ratios are on point
soft to dense, to crunch to whatever. The burrito, the
(22:15):
amount of eggs up against your tater tots and the
like in they're just beautifully put together the burger. It's
one thing when somebody just throws a Brioche bun. To
throw a Brioche bun, Brioche is obviously very aggy and
on the sweeter side. So when you're using that, you've
got to counter that with some things. You get the
(22:35):
smokiness in the bacon and the saltiness in the bacon,
you get some of the heat that's in the sauce,
and the like that compliments that plays with it with
the creaminess of the provolone and all those things. It's
just like, that's magic.
Speaker 2 (22:50):
That's amazing that you caught all that fun stuff. There's
a mad thought behind it.
Speaker 1 (22:54):
This tongue eats a lot, and I just like when
somebody makes something that isn't just like, Okay, how can
we make this the least expensive so that we can
have a you know, cause breakfast foods used to be
(23:14):
have really good margins right now that fluctuates with eggs
and everything else, so it is very different now. Yeah,
so it's not that way. So the fact that you
put the time and the focus, I can't applaud you more.
This is really very good food. Thank you, and I
can't believe it came out of a truck. Good for you.
Speaker 2 (23:35):
There we go.
Speaker 1 (23:35):
Okay, so tell everybody how they can find you and
where to chase this truck down, which is what I'm going.
Speaker 2 (23:41):
To recomd for sure. It's our level a triple h
U E v oh, and we're constantly on the go.
If you have Facebook, Instagram, even MySpace. Okay, maybe not MySpace,
but if you're on the Instagram, a triple h U
e v O. Usually in our stories, we're posting where
we're going to be at, and you can always reach
out to old time me, phone, call, text, any of
(24:02):
that fun stuff.
Speaker 1 (24:03):
That's great, man, it really, it really is special. And
I love that you say a juevo more properly than
this Mexican rolled up you said it forever. That's really fun.
The food is both playful and thoughtful. It's fun to eat,
(24:24):
it's great to look at, and it's super flavorful.
Speaker 2 (24:26):
Thank you very much.
Speaker 1 (24:27):
So you should be super proud. Continue to creep towards
that success and keep crawling up because this is just
it's really great and special food. I love it. So
come back again, thank you very much. Would you? Would
you please? Yeah, she's all here's my shifts parking back.
(24:54):
Nobody will know. Run down and grab it. Very cool. Okay,
So Tuala is still working, he's still prepping. I'll get it. No,
he's you know what, He's gonna come in here two
seconds before we go off there and then it's gonna
be my fault.
Speaker 2 (25:06):
Don't do it.
Speaker 1 (25:07):
And he's gonna say it's my fault. Twala, you're missing
food tee Tawala Sharp with soul cal Saturdays coming up
minutes from now, So go nowhere. He's not coming. He
knows the clock. I'm already over all right, Twala Sharp
is gonna be coming on his own damn time. Oh no,
(25:28):
take your time. Please listen. I have I've seen better
moves coming out of the Australian breakdancing team. No, you
have that, and I'm telling you, look, you have a
party going on here. I was distracted and listening to
all the descriptions. No, you were just dragging your you
you slept through it, just like those Australians. No, you've
(25:52):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio
app
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out with us today.
It's a beautiful day in the eighties, and it looks
like it's gonna be the eighties throughout the rest of
the week as well. So if you didn't hear our
opening segments, we did two segments on Technique of the Week,
(00:22):
as we do every single week. This week we talked
about try Tip. I've been focusing on ingredients a little
bit or or like last week we talked about lemonade
and talked about its history a little bit, and then
you know how to make it a simple batch and
then you could juse it up with whatever you want.
But this week I did try tip because I love
(00:45):
tritip and I think it is incredibly flavorful. I enjoy
cooking it and grilling it. I enjoy eating it. So
you can go back to that a little bit about
where the cut comes from, what part of the animal,
how to season it. It's pretty fun proof you follow
those basic steps. So if you didn't get a chance
to hear it earlier in the program at two go
(01:07):
back and listen to the podcast Won't You on the
iHeartRadio app and you can listen to it and check
that out. And also just had a great conversation with
a Bet from bakespace dot com and talked about the
bake Bot. The bake bot is this really cool AI
(01:27):
recipe helper that they have there on bakespace dot com
and it's free to sign up and be a part
of everything they have there, but it's very very cool,
So I want you to check that out. Coming up
moments from now, we're going to get into a Black
Restaurant Week and one of the things that is cool
about food and that we talk about here on the
program all the time is the culture behind food and
(01:51):
the cultures that we bring together or fusion mixing different
cultures or whatever we're doing to bring forth tasty food.
And the black part of our community continues to start
businesses in the culinary arts, restaurants, food trucks, bars, different
(02:12):
parts of the scene and celebrating that is always fun
as well as different groups bring their insights to the
culinary field here in Southern California. So we'll get into
that in moments and talk a little bit about that.
One thing that I did want to share with you
was before we get into that, is something crazy that
(02:35):
I saw in the news. Now, every once in a while,
of course, you get these, I know, stunty things that
people do, restaurants do, food brands do to get us
looking and thinking about them, right, because there's a lot
of stuff that takes our eyes away. Well, the good
folks at pop Tarts decided to build a huge pop
(03:00):
tart that is seventy three times bigger than the original
I know, right, So the ultimate party treat they're calling it,
pop Tart is launching a giant pop Tart party pastry.
As I said, seventy three times the size of the
regular everyday pop tart. And it's massive, and it can
(03:24):
be customized for you. You can pick from a bunch of
different front fun frosting designs and it's this massive, major upgrade.
Speaker 2 (03:34):
Right.
Speaker 1 (03:35):
So the party pastry comes in this huge three foot
tall box that looks just like you know, the pop
Tart box that we're used to seeing with regular pop Tarts.
It will be delivered right to your door to celebrate
pop Tart's sixtieth birthday. So this giant treat costs sixty
bucks with delivery including included, and it's a perfect way
(03:58):
to while you guess. Here's the thing though, They started
on August seventh selling these, and if you were in
New York, Los Angeles for Chicago, and you had to
go to shop dot pop tarts dot com and they
sold out super quickly. So the only thing you can
(04:22):
do now, from what I could see when I was
checking out the website this morning, is you can put
yourself on a waiting list of sorts. But just insane
when you think about it. I like, I started thinking,
what are some of the what are what is a
snack that I would love? Supersized? I mean that kind
(04:44):
of supersized, seventy three times the size of a regular
pop tart. It's just massive, and I thought that would
be one of them. I think pop Tart would be
very high on the list, right. Who wouldn't want a
pop tart that's massive? I want a massive pop tart?
Am I going to get one? Probably not, because they're
(05:04):
sold out in Chicago, in New York City and in
Los Angeles already, so I know what happens. I'm just
not this guy. I'm sorry. I love you. I want
to make sure that I get you the best content.
I'm not the guy that's going to sit on a
computer and try and get a massive pop tart. Those
are people with websites and blogs and things like that,
(05:26):
or influencers that want to be the first to have one.
That's just not me. It's not that I don't love you.
I don't want you to take it personal. I'm just
not going to do that. They want to send me one, great,
but that's massive, and I'm not going to get seventy
five friends or whatever to come help me eat a
big pop tart because that sounds crazy. Hey, you want
(05:48):
to come over and take a bite out of my
massive pop tart?
Speaker 2 (05:52):
Click?
Speaker 1 (05:55):
And then they block me. No one wants that, all right,
so you can't get it right now. But they do
have like this. Put me on a listening and maybe
they'll make more of them and you can check that out,
all right. Coming up a little bit later as well.
Some back to school deals I'll be telling you about.
So go nowhere. There's some folks I want you to
meet when we return.
Speaker 3 (06:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty everybody.
Speaker 1 (06:23):
Neil Savadra here, your friendly neighborhood Fork reporter talking about
food on the Fork Report every Saturday for three hours.
With three hours, kind of shake off the heaviness of
the week, you know, politic garbage, whatever is going on
in the world, and just celebrate food, the culture behind it,
the people that make it, cooking it home, going out
to eat, whatever it might be. We focus on it
(06:46):
here every Saturday, and it's my pleasure to be the
host of this three ring circus every single Saturday. So
Black Restaurant Week will begin on Friday, August twenty three.
It ends on September first here in Los Angeles, celebrating
their seventh year of service in our area. Very simple focus.
Stimulate local economy within the black community by promoting black
(07:07):
owned culinary businesses and professionals who can't afford all the
crazy marketing. It gets expensive. So just like any Restaurant Week,
it's about celebrating local culinary artists the food that they make,
and in this particular case, Black Restaurant Week is exactly
the same, focused on those. Organization has supported more than
(07:29):
three thousand restaurateurs, bartenders, chefs, caterers, and food trucks over
its years of efforts. So participating in this year's Black
Restaurant Week now is it a wavo oh wavo? So
it's like Yeaggs, an LA based food truck, serves breakfast
(07:50):
all day. Here to tell us more is Moe Adams.
Welcome to the Fork Report. Thank you for welcoming man.
This is great. So you know, usually the food comes
in with the ad and we wait through the first segment,
get to know you a little bit chat, and then
the second segment we dig in. But I don't know
if you've ever seen a locust, uh, just a group
(08:13):
of them converging. I just think we had some extra
hungry folks today. So really it's the plates are still spinning,
They're gonna slow down. And then there was hair pins flying,
and then I saw a blur and then everybody is
now smiling. So that's a good sign. But let's hear
about the food truck. Let's hear a little about Mo.
(08:34):
Who you are, what brought you to a food truck?
Speaker 2 (08:38):
Beautiful? I say, my background is from restaurant, and every
since I can remember, I've been cooking and playing in
the kitchen, having fun stuff.
Speaker 1 (08:46):
Who was the first who's the first person in your
life that made you want to cook?
Speaker 2 (08:50):
You can probably say my mother. Yeah, yeah, yeah. It's
usually like watching the magic happening.
Speaker 1 (08:54):
Oh yeah, you will and you find out how did
you do that?
Speaker 2 (08:56):
I wanted to make it again? Yeah, fun stuff like that.
Speaker 1 (08:59):
What was what was the what was your mom's like
main dish? What did she make that when she made it?
You made sure you were home to have it.
Speaker 2 (09:07):
It's something super simple, But I used to love when
she used to make spaghetti. She used to make spaghetti
with like sausage and ground.
Speaker 1 (09:13):
Isn't that something about that? Like somethings we say it's simple,
but I bet you it's hard for other people to
replicate what you.
Speaker 2 (09:20):
This is true. This is true if you make it
and make it right, there's nothing else like it.
Speaker 1 (09:24):
Yeah, it's one of those things, you know. And I'm
not sure my mom did anything special about it, but
you know, but there was something about spaghetti that was
always fun to come home to. So when you go
through your love of food and wanting to make it,
you know, take a step into your own vision of food,
not just working for someone else or whatever. How did
(09:47):
you put together this for your own food truck.
Speaker 2 (09:49):
It's a peculiar menu only because I was looking at
there was a void I think for like breakfast food,
brunch type foods. I don't think there's a lot of
other people doing the same type of food than what
I'm doing. So when I went in, I said, I
have to make sure it's something different. I have to
make sure it's something that you can eat doing breakfast
during lunch time. And because I have kids and fun stuff.
Usually when I was in the restaurant, we used to
(10:11):
have to work from twelve to twelve and then you
might see your bed a little bit and then come back.
I wanted to focus on something that's going to be
the early day daytime that you can get filled up
nice different flavors and everyone can enjoy it. There there
should be a need for it.
Speaker 1 (10:25):
Oh Waivo is the name of the food truck. You
can find their website ahhhu e vo dot com, same
on Instagram and the like. Check them out. When we
come back, we'll talk more as we taste the food.
We'll talk more with Mo Adams and I will tell
you the smell and the look of the food is spectacular.
(10:49):
If it tastes half as good as it smells and
it looks that I'm in But I love all these foods.
This is the stuff that we all crave to eat.
Those you know, beautiful breakfast tacos here, you've got this
breakfast burrito. You've got a chicken and waffles concoction over
there that is literally screaming at me right now, beautiful burgers, everything.
(11:12):
So we're going to get into this when we come back,
So go know where.
Speaker 3 (11:16):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (11:22):
How do you do? Thanks for hanging out with us today.
I want to encourage you to participate in events food
related events. Why I tell you all the time, if
you don't celebrate these restaurants, food trucks, bars and stuff,
they go away. If these events like Black Restaurant Week
which is coming on the twenty third, if you don't
(11:45):
participate in these things, they go away. Their main goal.
This is not some massive money making thing. Trust me,
I know a lot of people that put these events on.
They are a labor of love to help focus on
people in our community that are making wonderful food. And
you are going to learn about places maybe you've heard
about but never stopped into or never had the opportunity
(12:09):
to find out about. So Black Restaurant Week or weeks
dot com, Black Restaurant Weeks dot com. And then you
find the LA one which starts August twenty third and
goes through September first, and you can find the food
truck that we're talking about ah wavevo and you can
find them at ahwavo dot com as well. That's ah
(12:31):
h H three h's. And then you ev oh because
eggs are wonderful, and you see this handsome man standing
with great pride next to his truck, and they can
come to your event, do events and things like that.
We're talking about food, and of course we're talking with
Moe Adams from uh wavo. So you got breakfast. What's this?
(12:55):
This is a sexy looking taco. Breakfast taco. What's in here?
Speaker 2 (12:59):
So right here, what you have is a pork belly tackle.
So you have a nice little dobo marinated pork belly
with a scramble whipped eggs cheese. You have a breaded
scallion on top, and then usually you have the salsa
on the side just in case you want to add
anything to it. At all.
Speaker 1 (13:14):
I always start as pure as possible. I like the
way you start hotly smoke. You're gonna have to do
the rest of the show because I'm gonna leave right now.
I'm gonna go take the elevator downstairs. Man, I'm gonna
walk out to that main street over there. I'm gonna
find a stranger and I'm gonna slap them. I'm gonna know,
I'm gonna do it. I'm gonna slap him, and then
(13:36):
I'm coming off and I'm finished. That is excellent even
without any of the added right now, and the sauces
look lovely, but that is melt in your mouth, and
all of the textures that go together from the breaded
onions on there really smart. It's a fun added additive
(13:57):
that to me is not for the weary, because I
would be lazy just throw some onions on there. But
the fact that you're taking that extra step really marries
incredibly well with This goes up against those perfectly cooked eggs,
not too scrambled, almost like what we call in my house.
(14:18):
We call them frambled, part fried, part scrambled, So we
scramble them in the pan so you get a good
combination of the whites and the yolk. So that's great.
That adds two different textures in there. The pork belly
is perfection, just melts in your mouth perfection. That is excellent.
(14:38):
Holy smoke all day every day? Is that right there?
You know you've got the tater tots. Love that. You
can never have too much tater tots anywhere in my
for my liking this burrito which is the size of
my head. What's in this thing?
Speaker 2 (14:57):
Now? This is our BiCon Brida on Nashville Chicken breakfast Breedo.
So you have the crispy chicken, the fluffy whipped eggs, cheese,
tater tots, the red chili eli come on, yeah, it
should go nicely, come on, yeah, we're coming. No, you
stop it, You stop it right now. That is and
it even without I think you should have.
Speaker 1 (15:19):
A little heat in a breakfast burrito, but not too
much on its own, because you want people to be
able to turn it up if they want, yes, or
to keep it as is if they want. And I
think that's important in a direct breakfast burrito because sometimes
people throw all kinds of heat at it and it
eviscerates the eggs. The subtlety of the egg flavor, and
so those are on point. You've got. One of my
(15:42):
favorite trends right now is the basic cheeseburger.
Speaker 2 (15:44):
Okay, good deal.
Speaker 1 (15:45):
So so tell me about this. What's your what's your blend?
Speaker 2 (15:50):
So what it is is chuck and brisket blend. Oh,
and what it is is I like a little bit
of fat to it. I hate when it's too lean.
The fat inside gives you those nice little pot it's
a flavor eighty twenty or seventy three, twenty seven. Oh interesting,
that's quite that's super fat.
Speaker 1 (16:09):
And I will say, since I tasted it, it is fantastic,
right right, some good meat? Wow that is that is good?
And that that had to travel. Yeah wow, that's still juicy.
Speaker 2 (16:23):
Yeah yeah yeah. Try and get that perfect cere on
there so it stays juicy and you get all the flavor.
That's where it's at. And I know smash burgers are
the trend, but that's right. Here is back in my
day used to be a nice juicy burger, and that's
what we do.
Speaker 1 (16:35):
Here's the thing. I like a good smash burger. Don't
get me wrong. I like all kinds of burgers, but
I think the backyard burger is coming back, and I'm
not mad at that fingers crossed. Yeah, I really do.
I just think that it's a real toothy burger and
that you can get into and it reminds you of home.
It reminds you of great conversations, cookouts, whatever. It is
just with family. And you heard Ashley Johnson who is
(16:59):
with child right now. Yeah, and you want to get
the most honest review of any food, you get it
from a woman who is with child, because I would
not lie. No, she's not gonna lie.
Speaker 2 (17:12):
Thank you, Ashley, and thank the baby too, of.
Speaker 1 (17:14):
Course he said, thank you. This wonderful kicking more of that,
But yeah, this meat is super tender. It's packed properly,
not too tight to where you know, but not so
loose it's falling apart in your mouth. This is a
beautiful burger. I can think that all the time. Now
that one over there has more toppings, that's got a
(17:36):
little different personality to it.
Speaker 2 (17:38):
What is this one that is our brunch burger? So
with that one went out, I say almost all the
way out. It has melted provolone cheese on there, and
nice little smoking melts provolone cheese. You have the apple
wood smoked bacon. You have grilled onions, sauted had opinions,
and then a red chili only on the brioche bun.
Speaker 1 (17:57):
Yeah, you're pulling out all the right stops there. We
would you be a doll and hammering that. Thank you.
My friend Kiki is videoing and getting photos and having
to hand me napkins because I'm sloppy, because that's a
good and fun way to eat. Just done right. You
(18:18):
should be very proud, Thank you. This is so how
long have you been around with the truck?
Speaker 2 (18:23):
You know what. I've been around with the truck for
probably like maybe like five years. Prior to the truck,
we did the fun stuff while we were doing a trailer.
Prior to the trailer we had tables and chairs and
grills and all of them around and then eventually worked
up to the truck.
Speaker 1 (18:35):
Right now, Yeah, we'll stick around. Let's talk one more segment,
and if Touola has time to come in and get
some eats and hang out, we'll have him Tall Shark
coming up at five o'clock with Soul Cow Saturday. So
go nowhere and we'll be back with Mo here. Moe
Adams talking about Huevo a h h h u e
(18:58):
v oh is his food truck. You can find them
at wavo dot com and on Instagram at Wavo three
h's u e v O s A h h h
u e v O s. I give it a whole
hearty four times up. I just made that up right now.
(19:19):
I don't think I've ever given times just because it's
the Fork Report. But I'm just saying it's excellent food.
It traveled super well, but I could eat this all
day beautiful, all day excellent. So stick around. We'll have
more to come.
Speaker 3 (19:33):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (19:39):
How do you do? Please if you aren't already, hang
out with me on social media at Fork Reporter. I'm
mostly on Instagram, but you can also find me on
x and on threads and even Facebook. Although I don't
check Facebook as much as I used to. I'm sorry,
but I'm on Instagram all the time. I curate all
the stupid things I post up there. Have a good
(20:00):
time connecting with you there at Fork Reporter. Please check
that out. Also, Los Angeles, a Black Restaurant Week is
starting on the twenty third. You can find out more
by going to the website website black restaurantweeks dot com.
That's plural, black restaurantweeks dot com. They do it all
(20:22):
over the country. So the Los Angeles version is coming.
And right now we're talking with Moe Adams from Jujuevo
ah h h u e vo. You can find their
website under that same name at dot com and then
just throw an at in front of it for their socials.
(20:43):
And I was just telling Mo off the air about
really digging his food. He brought some burgers in a
massive breakfast burrito breakfast tacos with pork belly. That's just
melting your mouth good. During the break I tried your
version of basically it's your take on fried chicken and waffles. Yes,
(21:03):
but it's more of a like a French toast almost
or a bread pudding the way you put it together.
Speaker 2 (21:11):
Yes, sir, yes, sir.
Speaker 1 (21:12):
Wow, Now what are you doing with that syrup on there?
Speaker 2 (21:16):
For sure, it's a caramel that I make on the bottom,
so I have a little bit of butter, it has
a little bit of sugar, has a little bit of
a magic and love.
Speaker 1 (21:25):
I can taste it, I feel, I know right. You
should have seen Kiki's face, producer Kiki filling in for
Kayla today and she was like she just sat there
and I think I heard her say I love you
pretty much. Yeah. So, but that crust on the bottom right,
the caramelization is my favorite part is like good, no, no, no, there's.
Speaker 2 (21:48):
There's no words to describe it.
Speaker 1 (21:49):
You just have to try it like I'm having right now.
I'm just gonna tell you I love you baby. But
it goes so well and it's just it. That's a
fun eat too. Yes, the way you know, it's one
thing to get the flavors right. The ratio is right,
which is what I'm noticing. Your ratios are on point
soft to dense, to crunch to whatever. The burrito, the
(22:15):
amount of eggs up against your tater tots and the
like in they're just beautifully put together the burger. It's
one thing when somebody just throws a Brioche bun. To
throw a Brioche bun, Brioche is obviously very aggy and
on the sweeter side. So when you're using that, you've
got to counter that with some things. You get the
(22:35):
smokiness in the bacon and the saltiness in the bacon,
you get some of the heat that's in the sauce,
and the like that compliments that plays with it with
the creaminess of the provolone and all those things. It's
just like, that's magic.
Speaker 2 (22:50):
That's amazing that you caught all that fun stuff. There's
a mad thought behind it.
Speaker 1 (22:54):
This tongue eats a lot, and I just like when
somebody makes something that isn't just like, Okay, how can
we make this the least expensive so that we can
have a you know, cause breakfast foods used to be
(23:14):
have really good margins right now that fluctuates with eggs
and everything else, so it is very different now. Yeah,
so it's not that way. So the fact that you
put the time and the focus, I can't applaud you more.
This is really very good food. Thank you, and I
can't believe it came out of a truck. Good for you.
Speaker 2 (23:35):
There we go.
Speaker 1 (23:35):
Okay, so tell everybody how they can find you and
where to chase this truck down, which is what I'm going.
Speaker 2 (23:41):
To recomd for sure. It's our level a triple h
U E v oh, and we're constantly on the go.
If you have Facebook, Instagram, even MySpace. Okay, maybe not MySpace,
but if you're on the Instagram, a triple h U
e v O. Usually in our stories, we're posting where
we're going to be at, and you can always reach
out to old time me, phone, call, text, any of
(24:02):
that fun stuff.
Speaker 1 (24:03):
That's great, man, it really, it really is special. And
I love that you say a juevo more properly than
this Mexican rolled up you said it forever. That's really fun.
The food is both playful and thoughtful. It's fun to eat,
(24:24):
it's great to look at, and it's super flavorful.
Speaker 2 (24:26):
Thank you very much.
Speaker 1 (24:27):
So you should be super proud. Continue to creep towards
that success and keep crawling up because this is just
it's really great and special food. I love it. So
come back again, thank you very much. Would you? Would
you please? Yeah, she's all here's my shifts parking back.
(24:54):
Nobody will know. Run down and grab it. Very cool. Okay,
So Tuala is still working, he's still prepping. I'll get it. No,
he's you know what, He's gonna come in here two
seconds before we go off there and then it's gonna
be my fault.
Speaker 2 (25:06):
Don't do it.
Speaker 1 (25:07):
And he's gonna say it's my fault. Twala, you're missing
food tee Tawala Sharp with soul cal Saturdays coming up
minutes from now, So go nowhere. He's not coming. He
knows the clock. I'm already over all right, Twala Sharp
is gonna be coming on his own damn time. Oh no,
(25:28):
take your time. Please listen. I have I've seen better
moves coming out of the Australian breakdancing team. No, you
have that, and I'm telling you, look, you have a
party going on here. I was distracted and listening to
all the descriptions. No, you were just dragging your you
you slept through it, just like those Australians. No, you've
(25:52):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio
app
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