September 28, 2024 • 30 mins
We have Adam Gertler from Vesti Sandwiches joining us today to talk about his services. We also have Poquito Mas (Our boss Robin's favorite place) talking about their AMAZING burritos.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. We've got Chef Girtler
with us. Adam Gertler has been on the show many
times before. He's got a new venture that you need
to know about called Vesty Sandwiches V E s t
I Sandwiches. You can only order them. It is an
interesting model that he's putting together. And the reason that
(00:24):
I'm digging it is because I love seeing creative people
and tell it. People go, I'm not going to do
it this way. I'm gonna do it this way because
I want more people to be able.
Speaker 1 (00:35):
To get it.
Speaker 3 (00:36):
Yeah, that's that's very much why.
Speaker 4 (00:38):
You know, we really stumbled into how we started selling
the food. We're at a couple of markets, so we're
doing some wholesale. Then we started to do kind of
pop ups and offices, a lot of television studios, networks,
a lot of aerospace engineers, and we realized that what
we had it was very easy for us to produce,
(01:00):
use and feed a lot of people. Sometimes we're feeding
like three hundred people in an hour and a half,
and that's exactly right, you know, if we have a
traditional brick and more by the way that I like
hearing that, Oh my god, that's that's what we want
to hear.
Speaker 3 (01:14):
Yeah, yeah, these are these are bombs.
Speaker 4 (01:15):
These are not meant to be little sandwiches that are
pleasing for all. These are pleasing for those who like
to step up on the flavor pony. Kick it in
the side of the ribs and you'll gallop.
Speaker 1 (01:26):
Love your sausage making and your techniques and all of that.
Speaker 2 (01:29):
For a long time. I've been a fan of your
work for a long time. That is an incredibly special sandwich.
That is like, that is not that flavor man, Holy smokes.
The yourbaciousness and the fresh ingredients up against that salty
one perfectly salty meat and oh my god, that is
and that bread.
Speaker 1 (01:49):
Holy smokes.
Speaker 4 (01:50):
Well listen, you know, next time Shane will have to
come by. He couldn't be here, but a lot of
that credit goes to Shane. It's really the two of us.
When we started doing this, the original idea was really
to take cured meats and preserved vegetables and put them
on bread, and then we just realized that sometimes that
that's just too damn expensive to turn into a sandwich
because there's so much quality preserved meats and cheeses. So
(02:12):
we are doing we are making our sauces, we're making
the pestos and the and the aeolis.
Speaker 1 (02:17):
But but we.
Speaker 4 (02:18):
Really focused on the one thing that has to be
right is the bread. We wanted to get a bread
that wasn't just good, it was special. And when it's
when it's right.
Speaker 2 (02:25):
Because I'm telling you, Jump Dows also stayed with us
hanging out, and he's.
Speaker 3 (02:30):
He knows a thing or two.
Speaker 1 (02:31):
I'll let him talk. I'll shut face.
Speaker 3 (02:33):
Because two things.
Speaker 5 (02:36):
The bread is fantastic and the ingredients within it do
not let it down. So those are two things. So
what happens is sometimes people do the bread and they're
really good that they're a baker, and they do all that,
and then they don't get anything good inside it. And
sometimes people get all the ingredients but they get the
(02:57):
worst bread and they do and so so you've got
to have someone who's got in. What these have are
the best breads and the best inside and I think
they're very lovely. But before I passed back, I should
tell you the story of the sandwich, because it was
a man called Lord Sandwich or now the Earl of Sandwich.
Speaker 1 (03:20):
So this is a real guy.
Speaker 3 (03:22):
This was always this is incredible, this is a real
guy to have some science.
Speaker 5 (03:26):
And he was in Britain in the seventeen fifties seventeen
eighties and he used to gamble. And so what he
did was he's got his servants to bring him the
sandwich and they named it after him. They were the
people who were in the gaming table and they said, oh,
that's a good idea. And over the years who got
(03:48):
named the sandwich. But they brought him this two pieces
of salt bee for three pieces on bread and he
could eat that while he was gambling. All he wanted
to do was gamble. He was a bad man, but
he would and that's what he'd do. And that's where
the term sandwich came from. Seventeen fifteen.
Speaker 2 (04:09):
He was clean or something. They put it between bread
so he wouldn't be eating the movie.
Speaker 3 (04:13):
He was eating the whole thing. Hold his cards with
one hand in the sandwich it was.
Speaker 5 (04:18):
And so that's what he was doing. So that's where
the term sandwich originated in Britain. In the in the
seventeen eighties around that time. Anyway, the Earl of sa
and it was the Earl of Sandwich, and that's where
you get it.
Speaker 2 (04:33):
So it's so funny get passed down, but they recognized
and you know, he was called the Earl.
Speaker 5 (04:41):
Of Sandwich and that's where the term comes from, which
I think is just a great tale.
Speaker 2 (04:46):
Kayla, make note that I'd like to be referred to
as the Earl of Hamburgers. The first thing when you
bite into these is I get that line from Jurassic Park.
You bite into this sandwich and I want to say
spared no expense, Like seriously, there is not one ingredient
(05:07):
out of place, nothing unnecessary.
Speaker 1 (05:11):
It's not a novelty like like.
Speaker 2 (05:14):
Oh, four inches of meat on a you know, this
is these are proportions that dance together perfect place.
Speaker 4 (05:20):
I'm so glad you're saying that, because we really do
think of that. You know, there are some people that
give you a pile of meat and that's what they
kind of advertise, and that's what it's all about. But
we really are thinking about, like what is a great sandwich.
What is a great sandwich to have during the day?
We want to be We're thinking about that people have
these at work and we want to be really like
the best part of their day. I know, I've worked
in an office, like you start thinking about lunch when
(05:42):
you get into the office, and we've already seen that
response of people that are.
Speaker 3 (05:47):
Like, oh, the Vesti guys are here. Oh it's besty again,
it's best today. People in Los Angeles are often carb conscious,
and I am too.
Speaker 4 (05:55):
You know, I try to eat healthily, but I want
to eat everything that I want to eat. So when
I'm going to have a sandwich or pizza or something,
you know, I just I just want to make sure
it's worth it right, And and that's that's what we're
trying to do. Just so, so you had did you
try the muffletta over there or you tried the spicy guy?
Speaker 3 (06:12):
What do you got?
Speaker 1 (06:13):
I'm tasting everything, okay, okay, getting for I am looking
for a miss and I have not found it. Yeah,
even the.
Speaker 3 (06:20):
Vegan one hits. The let's not meet is uh you.
Speaker 1 (06:23):
Know just this one with the choke cart.
Speaker 3 (06:25):
Yeah, because we're trying not to.
Speaker 4 (06:27):
We don't put too many raw vegetables on the things.
Everything is either marinated or roasted or cured a little bit.
That's because we don't want sog factor.
Speaker 5 (06:35):
We know what that I just I'm just happy to
sitting care eating rather than speaking, which is which is
a big thing for me.
Speaker 4 (06:46):
I know.
Speaker 3 (06:47):
I love to hear you speak, though, I'm like, what
is it? What a great surprise, man.
Speaker 1 (06:51):
This is fantastic, Adam. You should be so proud.
Speaker 4 (06:54):
We are very proud, and I hope well people will
go to eat vestia dot com or check us out
on Instagram. We're still, you know, pretty new and up
and coming. So if you want to message us on Instagram,
if you're interested in trying, you know, having us come
to your place of business, or if you want to
pick up from us, we're very responsive.
Speaker 3 (07:13):
You'll hear directly from us, and you could you could see.
Speaker 4 (07:16):
We have some great photo assets up there on the
website too that were just taken for us, so you
can really see what we're doing.
Speaker 5 (07:24):
How can I get your Instagram and do you're on Instagram?
Speaker 3 (07:29):
Yeah?
Speaker 4 (07:29):
Wait, right on Instagram. So it's eat Vesty, Eat Vesty
v E s t I. Vesty is Italian for well
attired or well dressed. I'm not wearing it today, but
usually when when I go to the offices, I wear
like a full suit and everything.
Speaker 3 (07:42):
When I drop off.
Speaker 1 (07:43):
The sandwiches, it's wear a full suit when I was in.
Speaker 3 (07:46):
I know, I know, it's kind of fun.
Speaker 4 (07:48):
But yeah, we that's the whole idea is like it's
it's it's well dressed, it's spread to the edge, it's
you know, the sauces. Everything not arbitrary like you know
when Shane is building these sandwiches, like if you miss
a piece of bread without spread on it, I mean
he will, he will slap you. And it's and we
don't have an HR department yet, so smart, it's not.
It's not widely reported, but but there have been injuries
(08:10):
physical people.
Speaker 2 (08:10):
I've often said on the show physical violence makes the
best food.
Speaker 1 (08:14):
It always does, and.
Speaker 3 (08:16):
No one wants to admit it, both sides of that.
Speaker 6 (08:18):
Yeh.
Speaker 3 (08:19):
So I'm just trying to more to Della right now.
Speaker 1 (08:21):
Which is really good.
Speaker 3 (08:22):
Thank you.
Speaker 2 (08:23):
I got to tell you these really are special and
you should be thrilled.
Speaker 1 (08:26):
And we got to get you in here in the building.
We have eight radio stations here.
Speaker 2 (08:29):
We got to get you in the building and have
you bring some of these sandwiches for for the hosts.
Speaker 3 (08:34):
Any any time, because ready.
Speaker 2 (08:36):
To figure out a way to put that, cause they
would flip the out. Just they're spectacular, very they are,
they really and they all have their own language. Each
one has its own voice. It's not like, you know,
because the bread is the same, right, but each one
has its own flavor base.
Speaker 1 (08:55):
I can't tell you.
Speaker 2 (08:56):
The ratios are so spot on the flavors, you know,
all the things that you want a great sandwich or
right here.
Speaker 4 (09:04):
Well, to balance that off, you should have a little
bite of that brown butter cookies.
Speaker 2 (09:07):
Oh my gosh, brown butter cookies to me always are.
We also got to set you up with Gary and
Shannon on their show because Shannon is a sandwich snob
and she will flip out.
Speaker 1 (09:22):
This stuff is so good.
Speaker 3 (09:24):
I would be so happy to bring this sandwich sandwich.
Speaker 2 (09:27):
I know you had a hard time getting in here,
but I appreciate you taking the time, my friend, and
I'm so proud of you. This is great, chef, Thanks
for having Burgler and Vesty sandwiches. Eat Vesty, Eat Vesty
is where you can find it on social media and
everything like that. And if you're having you know, meetings, whatever,
you're doing something in the office and you want great stuff.
(09:49):
If you're catering an event or something, and I want
some really fun, high end sandwiches.
Speaker 1 (09:55):
These are the real deal.
Speaker 5 (09:57):
One person and wants to be a Titus sandwich is
you should do that too, because they really have that
go to I could.
Speaker 1 (10:05):
Clear that box by myself.
Speaker 5 (10:08):
I feel like I'm being challenged now, really just I
keep saying that they're really beautiful sandwich.
Speaker 2 (10:13):
I mean, you're making me blush here man and he's
I know, I've seen him on the Food Network. I
know I'd rather put my foot in my mouth than
eat that again, you peasant, And I'm like, wow, that's horrible.
That's horrible to say to Bobby Flay. But he can take.
(10:34):
But it's his high praise. Indeed, nice to see you,
my friend. Thanks for coming by.
Speaker 1 (10:38):
Thank you.
Speaker 2 (10:39):
Eat Vesty, Eat Vesty. Check them out and you will.
You will thank me. I assure you.
Speaker 7 (10:45):
You're listening to The Fork Report with Nil Savedra on
demand from KF I am six forty.
Speaker 2 (10:52):
Everybody's the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savedra.
Speaker 1 (10:59):
How do you do?
Speaker 2 (11:01):
I tell you what I'm gonna do right here. I'm
gonna I'm gonna need your help. Robin, my trustee engineer
and technical advisor for the program. I'll tell you what
I'm gonna do. I'm going to give out a phone
number here, eight hundred five two zero one five three four.
Eight hundred five two zero one five three four. I'm
opening up the lines. Robin's gonna put you on hold,
(11:25):
so you're she's gonna pick up, put you on hold,
and for the fourth caller, the fourth caller will win
a four pack of one day, one park tickets to
the Disneyland resort. Of course, it is Halloween time at
Disneyland and the resort there and KFIM six forty wants
to give you a chance to experience the frightful, fun
(11:47):
happiest Halloween has brought fiendishly tasty treats. Their list of
food this year is a maze balls. They got thrills
for one in all and a bootiful decor of course
at both Disney California Adventure Park and Disneyland Park. So
now through October thirty first tons of fun stuff and
overlays for the holidays. Keep listening throughout the week for
(12:08):
KFI today we are giving them away be the fourth
color eight hundred five to zero one five three four
eight hundred five two zero one five three four and
you will be the lucky winner. All right, thanks so much, folks.
We'll be back in one second. We're gonna take a
quick break here. We're gonna come back and we're going
to talk to the folks from Pokeito Moss all over
(12:30):
the Southland here, and they've got a fortieth anniversary coming up.
If it hasn't already passed, it's a wait. When when
is the actual anniversary? It's in October? Right, Okay, well
we'll get into details. Nobody flip out. We're fine, No one,
the show's not crashing. I'm in control. You just can't tell.
Speaker 1 (12:53):
Simon's just distracting. But we'll come back.
Speaker 2 (12:55):
We're going to talk to the good folks from Poketo Moss,
where I will be broadcasting live a week from today
in Encino at the Encino Poqito Moss, which I've been
too many times before, and we'll go there and do
the show from there next week. If you're around, come
by say hello and we'll tell you more about that
when we return.
Speaker 7 (13:13):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:18):
Howdy Howdy, howdy, Neil Savadra here with the Fork Report.
How are you happy Saturday?
Speaker 1 (13:22):
To you?
Speaker 2 (13:23):
Basically, we shake off the heaviness of the week for
the most part, all the politics and garbage and I
don't know the stuff that brings us down every week,
and we focus on food. You know, stuff that we love,
good conversation, good food set up many times. The word companion,
the root word is pan. It's bread. It literally means
(13:43):
to break bread with somebody as a companion, and that's
what we do every Saturday. Here Simon Majumdar is hanging
out again. He's got an event coming up that he
wants you to know about. You can learn at Oligo Nation.
That's O L I g O Nation dot org, United
for a Cure. He was diagnosed with brain cancer. I know, right,
(14:06):
none of us knew he had a brain He's doing well.
Now we're excited. He's like ouchm yeah, he survived cancer.
He won't survive the Fork Report. That's the problem. But
it really is a great cause. And only five years
ago they started doing research on this.
Speaker 1 (14:28):
That's how rare it is.
Speaker 2 (14:29):
October twenty ninth at Scopa Italian Roots in Venice. Three
wonderful chefs are going to be cooking. This is not
for Simon. He's getting the word out for this event
so that others, you know, he says he's doing well
and we're thrilled about that. All joking aside, and so
this is about raising awareness and money for the cause.
(14:51):
If you can't go to the event on October twenty ninth,
I invite you to, you know, reach in if you
field moved to and donate something at the website O
L I G O nation dot org. And then you know,
I love hearing these great reports and things that are
(15:13):
you know that we get to celebrate. It's it's like
sometimes when it comes to marriages in Hollywood, they don't
last very long, and when it comes to restaurants, they
don't always last very long. So it's always excellent to
be able to come across a restaurant or people that
are with the longevity. And Piquito Moss is one of
(15:35):
those places, celebrating forty fabulous years in Los Angeles. The
found founder Kevin could not be with us today, but
boy do we have a group of lovely faces here
except for Edgar. Hey, someone's getting picked on. I'm picking
on Simon and he had brain cancer. Man, you think
you're going to get out of here alive, No, sir, Edgar.
Speaker 3 (15:59):
Picking up a.
Speaker 1 (16:03):
Everybody takes a little something home. That's how I show love.
Speaker 2 (16:06):
That's what you get when you come from a family
of seven kids.
Speaker 1 (16:10):
Man, that's how we show love.
Speaker 2 (16:12):
So we have his lovely wife's taking pictures here, and
Edgar Escalante as well as Patty is with us here
as well. And it's nice to see you, Patty, who
asked me not to talk to her because she's shy. Well, no,
you said, so, I'm gonna say. We share everything here,
Patty everything. No, but we're happy to have We're happy
(16:35):
to have you in that smiling face with us. Thanks
for coming in. But it is a pretty exciting thing
and you should all be proud of that. Wonderful years
forty years.
Speaker 1 (16:45):
That's amazing. So tell us tell us the locations.
Speaker 6 (16:49):
We know.
Speaker 2 (16:49):
You have Burbank down the street, you have Encino. Don't
put her on the spot, Edgar, she told you, yeah, Okay,
where's the CHANCLA get the chancola.
Speaker 6 (17:00):
Have Universal which is the original original one huh, and.
Speaker 1 (17:05):
It's been there since for a long time. Get up
on that for you, of course, of course.
Speaker 6 (17:12):
And we have Burbank you know, uh West l A
and uh uh down Hills and see.
Speaker 2 (17:24):
And you know, you always get it no matter which
one you go to, you always get great fresh quality.
The food produced quickly for you, not as quick as
son of us.
Speaker 1 (17:36):
Like, because we're.
Speaker 2 (17:37):
Standing at the count of the man, we say it.
We're hoping that it comes to.
Speaker 8 (17:40):
Us right there daily.
Speaker 2 (17:42):
Everything everything from thess for the tostadas, every.
Speaker 6 (17:46):
Fresh main tortillas and and you know, and then we
make him right on the spot and everything. That's that's
one of the things that makes us difference.
Speaker 2 (17:55):
There's the freshness of all that is amazing, you know,
the freshness of all those things.
Speaker 1 (18:01):
And it's it's a running joke here at the.
Speaker 2 (18:04):
Station because our boss Robin, who is not in the
station right now, but whenever she goes, hey, i'll buy
you guys want where do you guys want to eat?
Nobody says anything because they know it. No matter what
you say, it's gonna be pokito moss because that's the reality,
because poqito moss is like it's a crowd pleaser. We
(18:25):
know that it's always going to be great food and
everybody enjoys it. And even if there's people that aren't
in the building at the time, she knows they'll be
coming in. She already knows their orders. So they're like, oh,
I missed Pikito Moss. She's like, no, I got you
the chicken burrito. Because we know everybody's order here. There's
got to be great pride in that, you know, an
(18:46):
excitement about, you know, having people love your food for
so long.
Speaker 6 (18:51):
Yeah, it's been a hell little ride, you know, forty
years since. It's amazing. And like you said, you know,
as you were talking about marriage, and I think in
the restaurant industry, it's like like marriage. You know, if
if the customers happy, you know, everybody is happy, the
chefs and the cooks and everybody is sitting to have
(19:13):
our first, very first employee that ever started with Poquito Moss.
He's still working for us.
Speaker 5 (19:18):
That's fantastic.
Speaker 8 (19:19):
And our customers after forty years. We are looking at
some of the customers that were kids when they were
like three years old and now they are that is
you know, they're in college. It's a whole generation generation
of customers that we have coming.
Speaker 2 (19:33):
I was thrilled to hear that they're alive, because I
thought she was going to say, we still have the
first worker in our walk in refrigerator, and I was
going to oh my god.
Speaker 3 (19:44):
That was that was me when they taught me out.
Speaker 8 (19:49):
We only bring them out for these occasions.
Speaker 2 (19:51):
Oh yeah, yeah, I thought about, Well, I think it's
an amazing thing. Indeed, we're going to take just a
quick break here, we come back. We'll talk about the
men you and how the menu has been over the years,
and how do you know what to put on and
really connect with people.
Speaker 1 (20:07):
And then we're gonna open up. You're gonna hear the
the famous packages of burritos right here.
Speaker 2 (20:12):
This thing is heavy. That's only got three burritos in there.
It's and it's it is heavy.
Speaker 3 (20:18):
That sounds like just like lunch for you.
Speaker 1 (20:20):
Yeah, I know barely. That's an appetizer for me.
Speaker 8 (20:24):
And no fillers, no fillers, no rice, no beans. It's pure.
Speaker 1 (20:29):
Me either. I've never used boat toox. This is natural.
I think I'm that nice.
Speaker 2 (20:34):
Oh will come back. We're gonna eat some food just
as beautiful. Yes, all right, stick around 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.
Speaker 1 (20:51):
Howdy Howdy.
Speaker 2 (20:52):
Tiffany Hobbs coming up at five o'clock. Please join her there.
We won't have an opportunity to cross with her because
the show has cram pack today, So you have to
promise me you're gonna stick around at five and listen
to Tiffany because she is a delight and she is
smart and fun and interesting. So that's what I'm telling you.
(21:13):
You're gonna fight me on that, I think, So okay,
we get that square. Right now, we're talking to the
folks from Pokito Moss, one of my favorite joints. They
have one down the street here and we eat it constantly.
They never disappoint, always delicious. H Patty's hanging out with
us as well as Edgar, and we're chatting because it's
(21:33):
their fortieth anniversary. Forty years in a business where you know,
forty minutes is a long time. I'll be broadcasting live
from the Encino location a week from today, so next
week's show we'll be live from Pokeito Moss. You're gonna
treat my customers right, my listeners, they're gonna what are
you gonna do for them?
Speaker 6 (21:52):
All? Right?
Speaker 1 (21:52):
Edgar, come on, I'm looking at you, Bob.
Speaker 2 (21:54):
Hey, you know, it's just everything right, give them the
entire store.
Speaker 6 (21:58):
First, first time. You know, Fortieth's it's going to be fun.
It's going to be a lot of amazing, especially having
you brothers.
Speaker 2 (22:06):
Oh well, I'm looking I really am looking forward to it.
And Simon jum Dar has been hanging out with us
here today. He is eyeing these these lovely burritos as
we all are.
Speaker 1 (22:16):
But you had a question for him.
Speaker 5 (22:17):
I did because you know, I'm fascinated in food history,
and one of the things I want to know is
how did the menu change from forty years ago all
the way to here and has it changed much or
were there things that you have changed or some that
you've kept all the time.
Speaker 6 (22:37):
Kevin McCartney, which is the founder, went to Mexico and
brought the fresh recipes from and everything has always been
about freshness, you know, and everything natural and everything. So
we kept it all the time, you know, we integrated
new items and everything.
Speaker 8 (22:57):
But sure, Poqito moss. He comes from a big family,
like you you know, seven brothers and sisters, big family.
His palate was only like you know, spam or you know,
peanut butter and jelly or you know, something like that.
So he he discovered his first you know, Brnita's plantata
(23:18):
taco and that turned them into the love of Mexican food.
And the only thing that's changed answer your question from
the time that he started to now is when he
created pokito moss. The portions were huge, so.
Speaker 1 (23:32):
I know, I know they're big three pound burrito. What
were they? Then they know we still have those.
Speaker 8 (23:40):
We have three sizes of burritos. It's the mucho mass
for your protein, big eaters, the classic, which is what
he created originally. And then something that's very reasonable for
whoever wants to have a taste of pokito mass but
not eat the whole burrito.
Speaker 1 (23:55):
They're called potitos.
Speaker 8 (23:56):
We have everything in the same size, a big tosta potato.
Speaker 2 (24:01):
I'm like, I didn't know that, and then I thought, yeah,
why the hell would I know about the small food?
Speaker 1 (24:08):
Give me the guadal soon. Wow, I never even knew that.
Speaker 8 (24:14):
Yeah, so there's something for everybody. Portion size and we've
grown into amazing salads, protein salads. We have Ahi shrimp, carnitas,
everything made fresh.
Speaker 2 (24:28):
You know what's funny is that protein there is one
more jam. For a long time, we.
Speaker 8 (24:31):
Are known for our fresh flower turtias. We are like
probably the only ones that make fresh flower turtias.
Speaker 2 (24:36):
And co here's the thing. So I always joke about
being halfy Madia. So my mom is European white lady
and my dad's family was from Wantawato, and so God.
Speaker 1 (24:51):
Blessed my mom.
Speaker 3 (24:53):
I knew it.
Speaker 1 (24:53):
See, so the.
Speaker 2 (24:58):
To me, God bless my My mom loved cooking and
baking and loves culture that I grew up in a
house where our flower tortillas the majority of the time
growing up were all handmade, which spoils your ass big
time in life. So you end up having these store
bought ones that you know are so toothy and they
(25:21):
just cook a snap in your mouth and all of that,
and they're not moist and the ratios are off and
all of that. So my family is so snobby when
it comes to flower tortillas. It's hard to find them.
And piquto moss, you you have that that wonderful uh
that wonderful texture and pillowiness that you don't get from
(25:43):
something store bought that's been stacked and all of those
things all day.
Speaker 8 (25:46):
So our car tortillas are made with organic massa too.
Speaker 1 (25:50):
That's wonderful.
Speaker 2 (25:51):
And you these things may not know. It may seem
like words, but they're really not. They mean a lot
once you get into.
Speaker 5 (25:57):
That stuff face a lot. When you go on the
TV shows that I do and you see people cooking
with something special that they've made or they've seen that,
that's where the everyone appreciates that food. That's where people
come over and we see all the judges like me,
and they come over and they see how great that is.
(26:19):
So for you guys who have come in today, thank you,
because that's always the hardest thing to be able to do.
Speaker 1 (26:26):
And don't you find that pride?
Speaker 2 (26:28):
You know, we talk about on the show saying culture
that that pride comes with the culture something being handed
down every time. So it's like, I'm doing this the
way I was taught. I want to make my mom.
I will eat you know, the family members, I want
to eat them proud because this is what's been passed down.
Speaker 1 (26:46):
So I know the food is great.
Speaker 2 (26:48):
It's sitting in front of me, but I'm going to
leave it to make sure that people here get to eat,
the people on the show and the other stations here
that come down, because I'm prepared ring myself for being
there next week in house, not but twenty feet.
Speaker 1 (27:06):
From the grill.
Speaker 2 (27:07):
I'll be right there near the plancha, ready to go
hot off the press with them tortillas and everything else.
So I'm looking forward to it, and I invite all
of you, Yeah, look at that the moss indeed, so
please join us next week if you can in Encino.
We will be at the Poquito Moss in Encino Broadcasting Live,
(27:28):
celebrating their fortieth anniversary for decades putting together fresh, available
and wonderful food.
Speaker 1 (27:38):
And we were very excited. Everybody here was.
Speaker 2 (27:40):
Like, oh, Piqito Mass, Pikito Moss, Pikino Moss. So we're
looking forward to it. Forty years. Congratulations to all of you.
Thank you. We're looking forward to celebrating next week with
you in house at the Encino Piquito Moss.
Speaker 1 (27:55):
It will be fabulous.
Speaker 2 (27:56):
There will be food and fun had by all come
out and say hello, I'd love to meet you.
Speaker 1 (28:01):
I will bring you know what.
Speaker 2 (28:02):
I'll bring some FOURK report swag with me as well
to give out to you. So we'll bring key chains
and some cutting boards and some things for you. So
come out and say hello and I will reward you
with my great thanks and hopefully some swag. Thanks so
much to everybody, Simon, God bless you brothers.
Speaker 1 (28:19):
Good to see you.
Speaker 3 (28:19):
Always my pleasure to be here. It really is.
Speaker 2 (28:23):
I can't tell you how thrilled I am that you've
made it to this side of brain cancer and that
it was such a rarity. Again, we will post all
of the information about the event coming. Thank you it
really of course this is I love the way you're like, hey,
it's not about me. This is about the future of
(28:43):
people to deal with it. The event is called Chefs
United for Cure, October twenty ninth at SCOPA Italian Roots
in Venice. What a list of amazing chefs putting together
that night and it is O l I g O
Nation dot org.
Speaker 1 (29:01):
O l I g O Nation dot org.
Speaker 2 (29:03):
To find out more about that, of course, Keto Moss
you can find them. What do you have like five
locations in the south Land now yes, I have total six.
Speaker 8 (29:14):
Yeah, we have one on warns too.
Speaker 2 (29:17):
Yes, of course you do. She You know we have
someone who's helped in space here. You guys want to
put one in here?
Speaker 3 (29:25):
Okay, I had to ask look at me like that.
Speaker 1 (29:29):
I had to ask.
Speaker 2 (29:30):
Thank you so much for bringing all this wonderfood and
it's so nice to see you guys, and I look
forward for us partying for forty a week from today.
Thanks for coming on, Thanks for having me, Thanks to
all of you again, thanks to all your generousness for
everything with the Union Rescue mission and my over the
edge yesterday.
Speaker 1 (29:47):
It meant a lot to me. Obviously, I said arted
to break down earlier because you have no idea as
cynical as we see him here on the station. I'm
always blown away at how kind and generous the KFI audience.
It is.
Speaker 2 (29:59):
So thank you, thank you for all of that, and
we will see you on the flip side. Tipphanny Hobbs
coming up next, So go know where
Speaker 7 (30:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. We've got Chef Girtler
with us. Adam Gertler has been on the show many
times before. He's got a new venture that you need
to know about called Vesty Sandwiches V E s t
I Sandwiches. You can only order them. It is an
interesting model that he's putting together. And the reason that
(00:24):
I'm digging it is because I love seeing creative people
and tell it. People go, I'm not going to do
it this way. I'm gonna do it this way because
I want more people to be able.
Speaker 1 (00:35):
To get it.
Speaker 3 (00:36):
Yeah, that's that's very much why.
Speaker 4 (00:38):
You know, we really stumbled into how we started selling
the food. We're at a couple of markets, so we're
doing some wholesale. Then we started to do kind of
pop ups and offices, a lot of television studios, networks,
a lot of aerospace engineers, and we realized that what
we had it was very easy for us to produce,
(01:00):
use and feed a lot of people. Sometimes we're feeding
like three hundred people in an hour and a half,
and that's exactly right, you know, if we have a
traditional brick and more by the way that I like
hearing that, Oh my god, that's that's what we want
to hear.
Speaker 3 (01:14):
Yeah, yeah, these are these are bombs.
Speaker 4 (01:15):
These are not meant to be little sandwiches that are
pleasing for all. These are pleasing for those who like
to step up on the flavor pony. Kick it in
the side of the ribs and you'll gallop.
Speaker 1 (01:26):
Love your sausage making and your techniques and all of that.
Speaker 2 (01:29):
For a long time. I've been a fan of your
work for a long time. That is an incredibly special sandwich.
That is like, that is not that flavor man, Holy smokes.
The yourbaciousness and the fresh ingredients up against that salty
one perfectly salty meat and oh my god, that is
and that bread.
Speaker 1 (01:49):
Holy smokes.
Speaker 4 (01:50):
Well listen, you know, next time Shane will have to
come by. He couldn't be here, but a lot of
that credit goes to Shane. It's really the two of us.
When we started doing this, the original idea was really
to take cured meats and preserved vegetables and put them
on bread, and then we just realized that sometimes that
that's just too damn expensive to turn into a sandwich
because there's so much quality preserved meats and cheeses. So
(02:12):
we are doing we are making our sauces, we're making
the pestos and the and the aeolis.
Speaker 1 (02:17):
But but we.
Speaker 4 (02:18):
Really focused on the one thing that has to be
right is the bread. We wanted to get a bread
that wasn't just good, it was special. And when it's
when it's right.
Speaker 2 (02:25):
Because I'm telling you, Jump Dows also stayed with us
hanging out, and he's.
Speaker 3 (02:30):
He knows a thing or two.
Speaker 1 (02:31):
I'll let him talk. I'll shut face.
Speaker 3 (02:33):
Because two things.
Speaker 5 (02:36):
The bread is fantastic and the ingredients within it do
not let it down. So those are two things. So
what happens is sometimes people do the bread and they're
really good that they're a baker, and they do all that,
and then they don't get anything good inside it. And
sometimes people get all the ingredients but they get the
(02:57):
worst bread and they do and so so you've got
to have someone who's got in. What these have are
the best breads and the best inside and I think
they're very lovely. But before I passed back, I should
tell you the story of the sandwich, because it was
a man called Lord Sandwich or now the Earl of Sandwich.
Speaker 1 (03:20):
So this is a real guy.
Speaker 3 (03:22):
This was always this is incredible, this is a real
guy to have some science.
Speaker 5 (03:26):
And he was in Britain in the seventeen fifties seventeen
eighties and he used to gamble. And so what he
did was he's got his servants to bring him the
sandwich and they named it after him. They were the
people who were in the gaming table and they said, oh,
that's a good idea. And over the years who got
(03:48):
named the sandwich. But they brought him this two pieces
of salt bee for three pieces on bread and he
could eat that while he was gambling. All he wanted
to do was gamble. He was a bad man, but
he would and that's what he'd do. And that's where
the term sandwich came from. Seventeen fifteen.
Speaker 2 (04:09):
He was clean or something. They put it between bread
so he wouldn't be eating the movie.
Speaker 3 (04:13):
He was eating the whole thing. Hold his cards with
one hand in the sandwich it was.
Speaker 5 (04:18):
And so that's what he was doing. So that's where
the term sandwich originated in Britain. In the in the
seventeen eighties around that time. Anyway, the Earl of sa
and it was the Earl of Sandwich, and that's where
you get it.
Speaker 2 (04:33):
So it's so funny get passed down, but they recognized
and you know, he was called the Earl.
Speaker 5 (04:41):
Of Sandwich and that's where the term comes from, which
I think is just a great tale.
Speaker 2 (04:46):
Kayla, make note that I'd like to be referred to
as the Earl of Hamburgers. The first thing when you
bite into these is I get that line from Jurassic Park.
You bite into this sandwich and I want to say
spared no expense, Like seriously, there is not one ingredient
(05:07):
out of place, nothing unnecessary.
Speaker 1 (05:11):
It's not a novelty like like.
Speaker 2 (05:14):
Oh, four inches of meat on a you know, this
is these are proportions that dance together perfect place.
Speaker 4 (05:20):
I'm so glad you're saying that, because we really do
think of that. You know, there are some people that
give you a pile of meat and that's what they
kind of advertise, and that's what it's all about. But
we really are thinking about, like what is a great sandwich.
What is a great sandwich to have during the day?
We want to be We're thinking about that people have
these at work and we want to be really like
the best part of their day. I know, I've worked
in an office, like you start thinking about lunch when
(05:42):
you get into the office, and we've already seen that
response of people that are.
Speaker 3 (05:47):
Like, oh, the Vesti guys are here. Oh it's besty again,
it's best today. People in Los Angeles are often carb conscious,
and I am too.
Speaker 4 (05:55):
You know, I try to eat healthily, but I want
to eat everything that I want to eat. So when
I'm going to have a sandwich or pizza or something,
you know, I just I just want to make sure
it's worth it right, And and that's that's what we're
trying to do. Just so, so you had did you
try the muffletta over there or you tried the spicy guy?
Speaker 3 (06:12):
What do you got?
Speaker 1 (06:13):
I'm tasting everything, okay, okay, getting for I am looking
for a miss and I have not found it. Yeah,
even the.
Speaker 3 (06:20):
Vegan one hits. The let's not meet is uh you.
Speaker 1 (06:23):
Know just this one with the choke cart.
Speaker 3 (06:25):
Yeah, because we're trying not to.
Speaker 4 (06:27):
We don't put too many raw vegetables on the things.
Everything is either marinated or roasted or cured a little bit.
That's because we don't want sog factor.
Speaker 5 (06:35):
We know what that I just I'm just happy to
sitting care eating rather than speaking, which is which is
a big thing for me.
Speaker 4 (06:46):
I know.
Speaker 3 (06:47):
I love to hear you speak, though, I'm like, what
is it? What a great surprise, man.
Speaker 1 (06:51):
This is fantastic, Adam. You should be so proud.
Speaker 4 (06:54):
We are very proud, and I hope well people will
go to eat vestia dot com or check us out
on Instagram. We're still, you know, pretty new and up
and coming. So if you want to message us on Instagram,
if you're interested in trying, you know, having us come
to your place of business, or if you want to
pick up from us, we're very responsive.
Speaker 3 (07:13):
You'll hear directly from us, and you could you could see.
Speaker 4 (07:16):
We have some great photo assets up there on the
website too that were just taken for us, so you
can really see what we're doing.
Speaker 5 (07:24):
How can I get your Instagram and do you're on Instagram?
Speaker 3 (07:29):
Yeah?
Speaker 4 (07:29):
Wait, right on Instagram. So it's eat Vesty, Eat Vesty
v E s t I. Vesty is Italian for well
attired or well dressed. I'm not wearing it today, but
usually when when I go to the offices, I wear
like a full suit and everything.
Speaker 3 (07:42):
When I drop off.
Speaker 1 (07:43):
The sandwiches, it's wear a full suit when I was in.
Speaker 3 (07:46):
I know, I know, it's kind of fun.
Speaker 4 (07:48):
But yeah, we that's the whole idea is like it's
it's it's well dressed, it's spread to the edge, it's
you know, the sauces. Everything not arbitrary like you know
when Shane is building these sandwiches, like if you miss
a piece of bread without spread on it, I mean
he will, he will slap you. And it's and we
don't have an HR department yet, so smart, it's not.
It's not widely reported, but but there have been injuries
(08:10):
physical people.
Speaker 2 (08:10):
I've often said on the show physical violence makes the
best food.
Speaker 1 (08:14):
It always does, and.
Speaker 3 (08:16):
No one wants to admit it, both sides of that.
Speaker 6 (08:18):
Yeh.
Speaker 3 (08:19):
So I'm just trying to more to Della right now.
Speaker 1 (08:21):
Which is really good.
Speaker 3 (08:22):
Thank you.
Speaker 2 (08:23):
I got to tell you these really are special and
you should be thrilled.
Speaker 1 (08:26):
And we got to get you in here in the building.
We have eight radio stations here.
Speaker 2 (08:29):
We got to get you in the building and have
you bring some of these sandwiches for for the hosts.
Speaker 3 (08:34):
Any any time, because ready.
Speaker 2 (08:36):
To figure out a way to put that, cause they
would flip the out. Just they're spectacular, very they are,
they really and they all have their own language. Each
one has its own voice. It's not like, you know,
because the bread is the same, right, but each one
has its own flavor base.
Speaker 1 (08:55):
I can't tell you.
Speaker 2 (08:56):
The ratios are so spot on the flavors, you know,
all the things that you want a great sandwich or
right here.
Speaker 4 (09:04):
Well, to balance that off, you should have a little
bite of that brown butter cookies.
Speaker 2 (09:07):
Oh my gosh, brown butter cookies to me always are.
We also got to set you up with Gary and
Shannon on their show because Shannon is a sandwich snob
and she will flip out.
Speaker 1 (09:22):
This stuff is so good.
Speaker 3 (09:24):
I would be so happy to bring this sandwich sandwich.
Speaker 2 (09:27):
I know you had a hard time getting in here,
but I appreciate you taking the time, my friend, and
I'm so proud of you. This is great, chef, Thanks
for having Burgler and Vesty sandwiches. Eat Vesty, Eat Vesty
is where you can find it on social media and
everything like that. And if you're having you know, meetings, whatever,
you're doing something in the office and you want great stuff.
(09:49):
If you're catering an event or something, and I want
some really fun, high end sandwiches.
Speaker 1 (09:55):
These are the real deal.
Speaker 5 (09:57):
One person and wants to be a Titus sandwich is
you should do that too, because they really have that
go to I could.
Speaker 1 (10:05):
Clear that box by myself.
Speaker 5 (10:08):
I feel like I'm being challenged now, really just I
keep saying that they're really beautiful sandwich.
Speaker 2 (10:13):
I mean, you're making me blush here man and he's
I know, I've seen him on the Food Network. I
know I'd rather put my foot in my mouth than
eat that again, you peasant, And I'm like, wow, that's horrible.
That's horrible to say to Bobby Flay. But he can take.
(10:34):
But it's his high praise. Indeed, nice to see you,
my friend. Thanks for coming by.
Speaker 1 (10:38):
Thank you.
Speaker 2 (10:39):
Eat Vesty, Eat Vesty. Check them out and you will.
You will thank me. I assure you.
Speaker 7 (10:45):
You're listening to The Fork Report with Nil Savedra on
demand from KF I am six forty.
Speaker 2 (10:52):
Everybody's the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savedra.
Speaker 1 (10:59):
How do you do?
Speaker 2 (11:01):
I tell you what I'm gonna do right here. I'm
gonna I'm gonna need your help. Robin, my trustee engineer
and technical advisor for the program. I'll tell you what
I'm gonna do. I'm going to give out a phone
number here, eight hundred five two zero one five three four.
Eight hundred five two zero one five three four. I'm
opening up the lines. Robin's gonna put you on hold,
(11:25):
so you're she's gonna pick up, put you on hold,
and for the fourth caller, the fourth caller will win
a four pack of one day, one park tickets to
the Disneyland resort. Of course, it is Halloween time at
Disneyland and the resort there and KFIM six forty wants
to give you a chance to experience the frightful, fun
(11:47):
happiest Halloween has brought fiendishly tasty treats. Their list of
food this year is a maze balls. They got thrills
for one in all and a bootiful decor of course
at both Disney California Adventure Park and Disneyland Park. So
now through October thirty first tons of fun stuff and
overlays for the holidays. Keep listening throughout the week for
(12:08):
KFI today we are giving them away be the fourth
color eight hundred five to zero one five three four
eight hundred five two zero one five three four and
you will be the lucky winner. All right, thanks so much, folks.
We'll be back in one second. We're gonna take a
quick break here. We're gonna come back and we're going
to talk to the folks from Pokeito Moss all over
(12:30):
the Southland here, and they've got a fortieth anniversary coming up.
If it hasn't already passed, it's a wait. When when
is the actual anniversary? It's in October? Right, Okay, well
we'll get into details. Nobody flip out. We're fine, No one,
the show's not crashing. I'm in control. You just can't tell.
Speaker 1 (12:53):
Simon's just distracting. But we'll come back.
Speaker 2 (12:55):
We're going to talk to the good folks from Poketo Moss,
where I will be broadcasting live a week from today
in Encino at the Encino Poqito Moss, which I've been
too many times before, and we'll go there and do
the show from there next week. If you're around, come
by say hello and we'll tell you more about that
when we return.
Speaker 7 (13:13):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:18):
Howdy Howdy, howdy, Neil Savadra here with the Fork Report.
How are you happy Saturday?
Speaker 1 (13:22):
To you?
Speaker 2 (13:23):
Basically, we shake off the heaviness of the week for
the most part, all the politics and garbage and I
don't know the stuff that brings us down every week,
and we focus on food. You know, stuff that we love,
good conversation, good food set up many times. The word companion,
the root word is pan. It's bread. It literally means
(13:43):
to break bread with somebody as a companion, and that's
what we do every Saturday. Here Simon Majumdar is hanging
out again. He's got an event coming up that he
wants you to know about. You can learn at Oligo Nation.
That's O L I g O Nation dot org, United
for a Cure. He was diagnosed with brain cancer. I know, right,
(14:06):
none of us knew he had a brain He's doing well.
Now we're excited. He's like ouchm yeah, he survived cancer.
He won't survive the Fork Report. That's the problem. But
it really is a great cause. And only five years
ago they started doing research on this.
Speaker 1 (14:28):
That's how rare it is.
Speaker 2 (14:29):
October twenty ninth at Scopa Italian Roots in Venice. Three
wonderful chefs are going to be cooking. This is not
for Simon. He's getting the word out for this event
so that others, you know, he says he's doing well
and we're thrilled about that. All joking aside, and so
this is about raising awareness and money for the cause.
(14:51):
If you can't go to the event on October twenty ninth,
I invite you to, you know, reach in if you
field moved to and donate something at the website O
L I G O nation dot org. And then you know,
I love hearing these great reports and things that are
(15:13):
you know that we get to celebrate. It's it's like
sometimes when it comes to marriages in Hollywood, they don't
last very long, and when it comes to restaurants, they
don't always last very long. So it's always excellent to
be able to come across a restaurant or people that
are with the longevity. And Piquito Moss is one of
(15:35):
those places, celebrating forty fabulous years in Los Angeles. The
found founder Kevin could not be with us today, but
boy do we have a group of lovely faces here
except for Edgar. Hey, someone's getting picked on. I'm picking
on Simon and he had brain cancer. Man, you think
you're going to get out of here alive, No, sir, Edgar.
Speaker 3 (15:59):
Picking up a.
Speaker 1 (16:03):
Everybody takes a little something home. That's how I show love.
Speaker 2 (16:06):
That's what you get when you come from a family
of seven kids.
Speaker 1 (16:10):
Man, that's how we show love.
Speaker 2 (16:12):
So we have his lovely wife's taking pictures here, and
Edgar Escalante as well as Patty is with us here
as well. And it's nice to see you, Patty, who
asked me not to talk to her because she's shy. Well, no,
you said, so, I'm gonna say. We share everything here,
Patty everything. No, but we're happy to have We're happy
(16:35):
to have you in that smiling face with us. Thanks
for coming in. But it is a pretty exciting thing
and you should all be proud of that. Wonderful years
forty years.
Speaker 1 (16:45):
That's amazing. So tell us tell us the locations.
Speaker 6 (16:49):
We know.
Speaker 2 (16:49):
You have Burbank down the street, you have Encino. Don't
put her on the spot, Edgar, she told you, yeah, Okay,
where's the CHANCLA get the chancola.
Speaker 6 (17:00):
Have Universal which is the original original one huh, and.
Speaker 1 (17:05):
It's been there since for a long time. Get up
on that for you, of course, of course.
Speaker 6 (17:12):
And we have Burbank you know, uh West l A
and uh uh down Hills and see.
Speaker 2 (17:24):
And you know, you always get it no matter which
one you go to, you always get great fresh quality.
The food produced quickly for you, not as quick as
son of us.
Speaker 1 (17:36):
Like, because we're.
Speaker 2 (17:37):
Standing at the count of the man, we say it.
We're hoping that it comes to.
Speaker 8 (17:40):
Us right there daily.
Speaker 2 (17:42):
Everything everything from thess for the tostadas, every.
Speaker 6 (17:46):
Fresh main tortillas and and you know, and then we
make him right on the spot and everything. That's that's
one of the things that makes us difference.
Speaker 2 (17:55):
There's the freshness of all that is amazing, you know,
the freshness of all those things.
Speaker 1 (18:01):
And it's it's a running joke here at the.
Speaker 2 (18:04):
Station because our boss Robin, who is not in the
station right now, but whenever she goes, hey, i'll buy
you guys want where do you guys want to eat?
Nobody says anything because they know it. No matter what
you say, it's gonna be pokito moss because that's the reality,
because poqito moss is like it's a crowd pleaser. We
(18:25):
know that it's always going to be great food and
everybody enjoys it. And even if there's people that aren't
in the building at the time, she knows they'll be
coming in. She already knows their orders. So they're like, oh,
I missed Pikito Moss. She's like, no, I got you
the chicken burrito. Because we know everybody's order here. There's
got to be great pride in that, you know, an
(18:46):
excitement about, you know, having people love your food for
so long.
Speaker 6 (18:51):
Yeah, it's been a hell little ride, you know, forty
years since. It's amazing. And like you said, you know,
as you were talking about marriage, and I think in
the restaurant industry, it's like like marriage. You know, if
if the customers happy, you know, everybody is happy, the
chefs and the cooks and everybody is sitting to have
(19:13):
our first, very first employee that ever started with Poquito Moss.
He's still working for us.
Speaker 5 (19:18):
That's fantastic.
Speaker 8 (19:19):
And our customers after forty years. We are looking at
some of the customers that were kids when they were
like three years old and now they are that is
you know, they're in college. It's a whole generation generation
of customers that we have coming.
Speaker 2 (19:33):
I was thrilled to hear that they're alive, because I
thought she was going to say, we still have the
first worker in our walk in refrigerator, and I was
going to oh my god.
Speaker 3 (19:44):
That was that was me when they taught me out.
Speaker 8 (19:49):
We only bring them out for these occasions.
Speaker 2 (19:51):
Oh yeah, yeah, I thought about, Well, I think it's
an amazing thing. Indeed, we're going to take just a
quick break here, we come back. We'll talk about the
men you and how the menu has been over the years,
and how do you know what to put on and
really connect with people.
Speaker 1 (20:07):
And then we're gonna open up. You're gonna hear the
the famous packages of burritos right here.
Speaker 2 (20:12):
This thing is heavy. That's only got three burritos in there.
It's and it's it is heavy.
Speaker 3 (20:18):
That sounds like just like lunch for you.
Speaker 1 (20:20):
Yeah, I know barely. That's an appetizer for me.
Speaker 8 (20:24):
And no fillers, no fillers, no rice, no beans. It's pure.
Speaker 1 (20:29):
Me either. I've never used boat toox. This is natural.
I think I'm that nice.
Speaker 2 (20:34):
Oh will come back. We're gonna eat some food just
as beautiful. Yes, all right, stick around 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.
Speaker 1 (20:51):
Howdy Howdy.
Speaker 2 (20:52):
Tiffany Hobbs coming up at five o'clock. Please join her there.
We won't have an opportunity to cross with her because
the show has cram pack today, So you have to
promise me you're gonna stick around at five and listen
to Tiffany because she is a delight and she is
smart and fun and interesting. So that's what I'm telling you.
(21:13):
You're gonna fight me on that, I think, So okay,
we get that square. Right now, we're talking to the
folks from Pokito Moss, one of my favorite joints. They
have one down the street here and we eat it constantly.
They never disappoint, always delicious. H Patty's hanging out with
us as well as Edgar, and we're chatting because it's
(21:33):
their fortieth anniversary. Forty years in a business where you know,
forty minutes is a long time. I'll be broadcasting live
from the Encino location a week from today, so next
week's show we'll be live from Pokeito Moss. You're gonna
treat my customers right, my listeners, they're gonna what are
you gonna do for them?
Speaker 6 (21:52):
All? Right?
Speaker 1 (21:52):
Edgar, come on, I'm looking at you, Bob.
Speaker 2 (21:54):
Hey, you know, it's just everything right, give them the
entire store.
Speaker 6 (21:58):
First, first time. You know, Fortieth's it's going to be fun.
It's going to be a lot of amazing, especially having
you brothers.
Speaker 2 (22:06):
Oh well, I'm looking I really am looking forward to it.
And Simon jum Dar has been hanging out with us
here today. He is eyeing these these lovely burritos as
we all are.
Speaker 1 (22:16):
But you had a question for him.
Speaker 5 (22:17):
I did because you know, I'm fascinated in food history,
and one of the things I want to know is
how did the menu change from forty years ago all
the way to here and has it changed much or
were there things that you have changed or some that
you've kept all the time.
Speaker 6 (22:37):
Kevin McCartney, which is the founder, went to Mexico and
brought the fresh recipes from and everything has always been
about freshness, you know, and everything natural and everything. So
we kept it all the time, you know, we integrated
new items and everything.
Speaker 8 (22:57):
But sure, Poqito moss. He comes from a big family,
like you you know, seven brothers and sisters, big family.
His palate was only like you know, spam or you know,
peanut butter and jelly or you know, something like that.
So he he discovered his first you know, Brnita's plantata
(23:18):
taco and that turned them into the love of Mexican food.
And the only thing that's changed answer your question from
the time that he started to now is when he
created pokito moss. The portions were huge, so.
Speaker 1 (23:32):
I know, I know they're big three pound burrito. What
were they? Then they know we still have those.
Speaker 8 (23:40):
We have three sizes of burritos. It's the mucho mass
for your protein, big eaters, the classic, which is what
he created originally. And then something that's very reasonable for
whoever wants to have a taste of pokito mass but
not eat the whole burrito.
Speaker 1 (23:55):
They're called potitos.
Speaker 8 (23:56):
We have everything in the same size, a big tosta potato.
Speaker 2 (24:01):
I'm like, I didn't know that, and then I thought, yeah,
why the hell would I know about the small food?
Speaker 1 (24:08):
Give me the guadal soon. Wow, I never even knew that.
Speaker 8 (24:14):
Yeah, so there's something for everybody. Portion size and we've
grown into amazing salads, protein salads. We have Ahi shrimp, carnitas,
everything made fresh.
Speaker 2 (24:28):
You know what's funny is that protein there is one
more jam. For a long time, we.
Speaker 8 (24:31):
Are known for our fresh flower turtias. We are like
probably the only ones that make fresh flower turtias.
Speaker 2 (24:36):
And co here's the thing. So I always joke about
being halfy Madia. So my mom is European white lady
and my dad's family was from Wantawato, and so God.
Speaker 1 (24:51):
Blessed my mom.
Speaker 3 (24:53):
I knew it.
Speaker 1 (24:53):
See, so the.
Speaker 2 (24:58):
To me, God bless my My mom loved cooking and
baking and loves culture that I grew up in a
house where our flower tortillas the majority of the time
growing up were all handmade, which spoils your ass big
time in life. So you end up having these store
bought ones that you know are so toothy and they
(25:21):
just cook a snap in your mouth and all of that,
and they're not moist and the ratios are off and
all of that. So my family is so snobby when
it comes to flower tortillas. It's hard to find them.
And piquto moss, you you have that that wonderful uh
that wonderful texture and pillowiness that you don't get from
(25:43):
something store bought that's been stacked and all of those
things all day.
Speaker 8 (25:46):
So our car tortillas are made with organic massa too.
Speaker 1 (25:50):
That's wonderful.
Speaker 2 (25:51):
And you these things may not know. It may seem
like words, but they're really not. They mean a lot
once you get into.
Speaker 5 (25:57):
That stuff face a lot. When you go on the
TV shows that I do and you see people cooking
with something special that they've made or they've seen that,
that's where the everyone appreciates that food. That's where people
come over and we see all the judges like me,
and they come over and they see how great that is.
(26:19):
So for you guys who have come in today, thank you,
because that's always the hardest thing to be able to do.
Speaker 1 (26:26):
And don't you find that pride?
Speaker 2 (26:28):
You know, we talk about on the show saying culture
that that pride comes with the culture something being handed
down every time. So it's like, I'm doing this the
way I was taught. I want to make my mom.
I will eat you know, the family members, I want
to eat them proud because this is what's been passed down.
Speaker 1 (26:46):
So I know the food is great.
Speaker 2 (26:48):
It's sitting in front of me, but I'm going to
leave it to make sure that people here get to eat,
the people on the show and the other stations here
that come down, because I'm prepared ring myself for being
there next week in house, not but twenty feet.
Speaker 1 (27:06):
From the grill.
Speaker 2 (27:07):
I'll be right there near the plancha, ready to go
hot off the press with them tortillas and everything else.
So I'm looking forward to it, and I invite all
of you, Yeah, look at that the moss indeed, so
please join us next week if you can in Encino.
We will be at the Poquito Moss in Encino Broadcasting Live,
(27:28):
celebrating their fortieth anniversary for decades putting together fresh, available
and wonderful food.
Speaker 1 (27:38):
And we were very excited. Everybody here was.
Speaker 2 (27:40):
Like, oh, Piqito Mass, Pikito Moss, Pikino Moss. So we're
looking forward to it. Forty years. Congratulations to all of you.
Thank you. We're looking forward to celebrating next week with
you in house at the Encino Piquito Moss.
Speaker 1 (27:55):
It will be fabulous.
Speaker 2 (27:56):
There will be food and fun had by all come
out and say hello, I'd love to meet you.
Speaker 1 (28:01):
I will bring you know what.
Speaker 2 (28:02):
I'll bring some FOURK report swag with me as well
to give out to you. So we'll bring key chains
and some cutting boards and some things for you. So
come out and say hello and I will reward you
with my great thanks and hopefully some swag. Thanks so
much to everybody, Simon, God bless you brothers.
Speaker 1 (28:19):
Good to see you.
Speaker 3 (28:19):
Always my pleasure to be here. It really is.
Speaker 2 (28:23):
I can't tell you how thrilled I am that you've
made it to this side of brain cancer and that
it was such a rarity. Again, we will post all
of the information about the event coming. Thank you it
really of course this is I love the way you're like, hey,
it's not about me. This is about the future of
(28:43):
people to deal with it. The event is called Chefs
United for Cure, October twenty ninth at SCOPA Italian Roots
in Venice. What a list of amazing chefs putting together
that night and it is O l I g O
Nation dot org.
Speaker 1 (29:01):
O l I g O Nation dot org.
Speaker 2 (29:03):
To find out more about that, of course, Keto Moss
you can find them. What do you have like five
locations in the south Land now yes, I have total six.
Speaker 8 (29:14):
Yeah, we have one on warns too.
Speaker 2 (29:17):
Yes, of course you do. She You know we have
someone who's helped in space here. You guys want to
put one in here?
Speaker 3 (29:25):
Okay, I had to ask look at me like that.
Speaker 1 (29:29):
I had to ask.
Speaker 2 (29:30):
Thank you so much for bringing all this wonderfood and
it's so nice to see you guys, and I look
forward for us partying for forty a week from today.
Thanks for coming on, Thanks for having me, Thanks to
all of you again, thanks to all your generousness for
everything with the Union Rescue mission and my over the
edge yesterday.
Speaker 1 (29:47):
It meant a lot to me. Obviously, I said arted
to break down earlier because you have no idea as
cynical as we see him here on the station. I'm
always blown away at how kind and generous the KFI audience.
It is.
Speaker 2 (29:59):
So thank you, thank you for all of that, and
we will see you on the flip side. Tipphanny Hobbs
coming up next, So go know where
Speaker 7 (30:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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