August 9, 2025 • 29 mins
Happy Birthday Neil Saavedra! Live from Descanso's new restaurant in Los Angeles, we are grateful to have Rob Arellano & Councilwoman Monica Rodriguez.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's nielsdra You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app Neil
Sevadra and the fore Report here at Desconzo Restaurant their
la location out there, Orange County.
Speaker 2 (00:12):
And what was his name again? What's your justin Ibada?
Justin Ibada? Where are you? Where is he? Did he
roam around? Is he roman around?
Speaker 1 (00:20):
Always right there working at the bar? Hey, justin Ibata.
Oh look at this guy. This is pitch perfect. This,
this is how I judge somebody behind the stick. This
has been a round of applause. I can't wait to
go through more of your bar program and all your drinks.
But this is exactly what I look for in an
(00:43):
old fashioned and that's how if you can do this
right because you're not hiding behind anything except uh, good
technique and good booze.
Speaker 2 (00:54):
What's uh? What is the uh? What's the whiskey in here?
Old force? So yeah, look at that? All right? But excellent,
very well done.
Speaker 1 (01:05):
And I've got my buddy signing with Jumdar hanging out
and now I want to introduce you folks to the
owner here, Rob Ariano.
Speaker 2 (01:13):
Thanks for hosting us. Man, this is.
Speaker 3 (01:15):
Great, Neil, thank you for being here.
Speaker 2 (01:17):
I really appreciate you.
Speaker 3 (01:18):
This is great, it's fantastic. Great listeners you have here,
they're amazing.
Speaker 2 (01:21):
This is perfect.
Speaker 1 (01:22):
You said you're going to set aside this cool, cozy
little area. We've got a shot of the folks in
on the line there get the best view in the house.
Speaker 2 (01:32):
Yeah, this really is a great place to sit.
Speaker 3 (01:35):
Chef Sergia there in the back.
Speaker 2 (01:36):
Hey, chef, everything is fantastic, it really is.
Speaker 1 (01:41):
You and your team are putting out truly special food.
Speaker 2 (01:45):
This is this is exceptionally good.
Speaker 1 (01:48):
So tell us, Rob, why the move to LA and
taking on this this massive footprint which is stunning.
Speaker 3 (01:57):
So many reasons, obviously a labor of love, my passion,
my life's passion, but you know, I just really wanted
to share our cuisine with the LA market, and I
felt that there was a better community to really show
off what we're doing, especially highlighting the flavors from beautiful
state of Mutuacon and its neighboring states as well, of course,
(02:19):
but you know, this was just a massive undertaking.
Speaker 2 (02:23):
We're so excited to be right here in the.
Speaker 3 (02:25):
Heart of mid Wiltshire.
Speaker 1 (02:27):
Yeah, this is an interesting part of town, a lot
of traffic, a lot of history.
Speaker 2 (02:33):
Yeah, a lot of art too, which is great. Yeah,
I love the art around here. Well.
Speaker 1 (02:37):
See, that's the thing is this is worth whether you're
in Orange County, even South Orange County to take a
day trip or come out here for a weekend. The
museums that are out here are fantastic. You've got the
tar pits as well. You've got all this action.
Speaker 2 (02:54):
Down here, and you can now you have a place
where you can come eat.
Speaker 3 (02:57):
Absolutely. It's actually how I found the place. I was
visiting the museums next door Tarpet's Lachma and yeah, stumbled
across the location, fell in love.
Speaker 1 (03:07):
It's a stunner, it really is. This was always you know,
as Marie Calendars. It was a flagship location. Absolutely stunning.
Speaker 2 (03:15):
Yeah.
Speaker 3 (03:16):
The beautiful breakfast sad they had just kind of blew
me away and really had to keep that.
Speaker 4 (03:21):
All of this is great, but the food has to
be good, absolutely, And when I'm tasting different things, I
always go this, this is a cazo fundido I have
in front of me and it's perfect. Thank you, And
that's something that nobody really gets that well gets it.
(03:42):
And so when you have something like this which is
easy but hard, if you know what I mean. It's
a bit like your old fashioned You have to get
this right otherwise people aren't going to taste And this
is great.
Speaker 2 (03:53):
Yeah, it's not just melted cheese.
Speaker 3 (03:54):
Well that's the thing with Mexican food. The ingredients are simple,
but it's the right combination of ingreen and we pride
ourselves on ensuring that we are using real, fresh, natural ingredients.
You know, no substituted elements to add flavor. And you know,
flavoring with the ingredients is our goal and passion. And
right there, I mean we the chorty case of ver
(04:15):
to day is our our caeso dish. And you take
you take chariso which is already have a lot of flavor,
and you mix it with a lot of green chilis
and peppers and you have even more flavor. And then
and then to mix our our threatqusos cheese blend in there,
which is our own real special uh cheese blend of
three different cheeses that I can't give away. The ratio
(04:37):
that is the house secret.
Speaker 2 (04:38):
No, no, no, no, it's probably not a good idea. What
was in it? No?
Speaker 1 (04:42):
I always try I always I gotta try. Yeah, don't
give it out. Cheeses are what I owe you offline.
Speaker 3 (04:48):
I'll give you the recipe, no problem.
Speaker 2 (04:50):
So I saw Simon.
Speaker 1 (04:52):
Now, of course I'm a jum dhar Is judged every
I've seen him judge live at uh for charity and
things like that, addition to on the Food Network. His
eyes lit up. Why did you go I want to
get I got to try.
Speaker 4 (05:06):
This from when I started looking at your menu online.
I wanted to see where I was going. Otherwise I
wouldn't have come, quite frankly.
Speaker 2 (05:15):
Because I sorry, Neil, screw your birthday.
Speaker 4 (05:18):
I like Neil, but if he doesn't have it, go
to a good restaurant.
Speaker 2 (05:22):
I won't bother.
Speaker 4 (05:23):
And I started looking at it, and I goes, that
looks proper. That's what we said, written proper, and that
means everything about that looks as if it's in the
right proportion. We talked about proportion and the heat. I
talked about the heat earlier. The heat for this is there.
It's a little bit higher, but it's of the right proportion.
Speaker 3 (05:44):
I love that you said that, because we took a
lot of time in ensuring the heat was the right proportion,
so it hits you, doesn't linger to where it ruins
your meal. It's got a good level.
Speaker 4 (05:55):
So when you have something like this, which is something
that everyone has had a had a case of. Everyone's
tried itsh but they're not always that good because people
think it's just melted cheese thrown on.
Speaker 2 (06:08):
And this is a.
Speaker 4 (06:10):
Really fantastic dish. And so when I come to judge something,
I'll often get given this in guy's grocery games or
something like that, and it's.
Speaker 2 (06:20):
Usually a little bit horrible.
Speaker 4 (06:22):
But when I come and try this, it's fantastic. And
I love that with the corn. I mean, everything else
was great, but the corn had exactly the right amount
of spies. The corn was fresh. So when people come here,
they're not just kind of come into this beautiful room,
which is beautiful, but they're going to have good food.
(06:44):
And that's what I'm getting here.
Speaker 1 (06:47):
Especially in LA because there's often times where they spend
more on the em beans than putting into the food sparkles.
Speaker 2 (06:56):
It's going to be good.
Speaker 4 (06:57):
Our goal is to have both absolutely, And yes, you've
got this wonderful space and this is great. I'm sorry,
I'm no, I'm not talking to you now, no, no, no,
but here you've got a great space. But sometimes I
want to go into somewhere and I just this will
see me. I'll just sit with this in the side
(07:18):
and I'll taste each of the bits and that's what
I do as a judge.
Speaker 2 (07:22):
And micro greens on top.
Speaker 1 (07:24):
Is that a nice little finish, a little brightness at
the end something or bases.
Speaker 4 (07:28):
This is a microslang, yeah, microsallantro, And that to me
is it has a purpose. Garnish has a purposely and
people don't think about garnish as it's just a little
you know, they'll put a brig of parsley and.
Speaker 3 (07:46):
This.
Speaker 4 (07:47):
I'm tasting it together. I taste it separately and with
the onions and the beef and it. Like I said,
everything in it is proportional and you only need a
bit of that cilantro. You only need a little bit.
Speaker 2 (08:03):
If you've put it it's powerful.
Speaker 4 (08:05):
A lot of it in that's not the right thing
to do. So anyone who comes here, I do recommend
you try this because it's perfect.
Speaker 2 (08:14):
Oh I'm so thrilled to hear you.
Speaker 1 (08:16):
I've loved the food, I've loved the drink program that
Rob is brought on the air many many times, and
to see it here.
Speaker 2 (08:23):
Locally close to my home excites me as well. Stick around.
Speaker 1 (08:27):
We'll talk more with Rob Ariano, owner of Desconso Restaurant,
both here in Los Angeles, also in Orange County please
check them out, and Simon with Jumdars hanging out where
as we broadcast live until five. Handed over to Tiffany Hobbs,
who's coming out to broadcast too. So I can't wait
for that because that means I don't have to do
anything anymore except in enjoy my food.
Speaker 5 (08:48):
All right, go don't where you're listening to the Fork
Report with Nil Savedra on demand from KFI AM six forty.
Speaker 1 (08:55):
Broadcasting live from Desconzo Restaurant on the Miracle mid On
Wilsure just by Labria Tarpits today celebrating my birthday, which
was on the twenty eighth of July.
Speaker 2 (09:06):
But we we couldn't. We ended up going well, thank you, Yeah,
I was born.
Speaker 1 (09:10):
I had zero to do with it, but I appreciate
the love, and we wanted to do something here. Rob
and I've been talking about it for a long time.
So when things change, we pivoted and made it for today.
Rob Ariano, the owner, is with us. There's a two locations,
one in Orange County, one here in Los Angeles. My
buddy Simon the jumdars here as well from the Food Network,
(09:31):
who's just loving it.
Speaker 2 (09:32):
And he said, you gotta taste this case of fotnito.
I did, and holy hell, you really do? Wait what
is it? I know a little bit of UK English?
Is it? Bloody ll? No, bloody bloody ell.
Speaker 4 (09:49):
I don't know what that accident?
Speaker 2 (09:50):
Is it that it's horrible? No? No, no, it's perfect.
Speaker 1 (09:57):
But it's an area you don't know. No, it's a
fair very small, little tiny have have you heard of Liverpool?
Speaker 2 (10:05):
That's nothing like Liverpool?
Speaker 1 (10:07):
No, because it's nowhere near little if you knew it,
it's kind of a it's it's a Russian influence of
a Cockney accent.
Speaker 2 (10:19):
I know.
Speaker 5 (10:19):
It isn't.
Speaker 4 (10:22):
Bristol City, No, nothing like Bristol. Nothing like Bristol.
Speaker 2 (10:28):
Dodgy bonnet.
Speaker 4 (10:30):
Don't I think we should stop this?
Speaker 2 (10:33):
Bloody?
Speaker 4 (10:34):
You people?
Speaker 1 (10:35):
You you people, you people.
Speaker 2 (10:40):
But I love that.
Speaker 1 (10:42):
So I did take a bite of that and I
was like, that is that is actually the best I've
ever had?
Speaker 3 (10:47):
Last time you said that we ran out of the
item that that you said that we're gonna have to
preap some more chority cases. All that is fantastic, very much,
a lot of thought in love into that dish.
Speaker 2 (11:00):
What do you what else do you want people to
know about this place? Gosh, there's so much to know.
You know, we're focused. Why why get into restaurants at all? Passion?
Speaker 3 (11:10):
You have to Yeah, it's got to be, Yeah, labor
of love, passion. I fell in love with food at
such a young age, and not so much just on
the preparation side.
Speaker 2 (11:18):
But the eating side. Yeah, yeah, I'm with you. I
think we have that in common.
Speaker 3 (11:21):
And I love that had the fortune opportunity of traveling
all throughout Mexico with my father and visiting family throughout.
Speaker 2 (11:28):
And eating foods all.
Speaker 3 (11:29):
Over, and yeah, we just nothing like Mexican food. In particular,
the region that we are inspired from, Mutual Con is
where I really fell in love with some of the
flavors coming out of there and really wanted to celebrate
that region. So and that is the hard and soul
of our restaurant.
Speaker 1 (11:45):
What separates Mutual Kan from other regions in Mexico.
Speaker 3 (11:49):
You know, I have to say it's you know, there's
certain Chiles the climate's there just are so you know
perfect where you high deserts and tropical weather, but or
you're kind of on the fringe of that. But uh,
you know, the way they prepare their sauces and marinades,
they're just a little bit different. You know, we talked
about you know, the you know, the different ratios in
(12:10):
Mexican food are so important, and some of those, like
old traditional familiar recipes are just so great. The use
of the mort eat to chili and like things real
sort of cooked and charred and uh, you know kind
of get that the cook flavor in there too, and
they're really into that. And the street food culture is
it's just it's so good. You know, that's a real
(12:30):
big basis of their food, anything from your your your
street market food to your your high end restaurants there.
You know, they're so focused on, you know, use use
of natural ingredients, which is you know what we are
champions of.
Speaker 2 (12:46):
So that we got the.
Speaker 1 (12:48):
Floral notes or some of the other notes in a
in a chili, some of the fresher notes than just
the capsaic.
Speaker 4 (12:57):
Absolutely, But when you're from and you realize how many
different states there are, and they all have different things
to bring to the Mexican cuisine.
Speaker 2 (13:07):
They really do.
Speaker 4 (13:07):
A Miture cuisine I think is one of the best.
And that's why LA is a great place to have it,
because this is like Mexico away from Mexico. It's a
great space to come to and to do that food
here because people here will understand when you say Mitchell
Kan and if you go to other areas in the country,
(13:30):
probably not as much. But in La, I think they
really understand the cuisine that you have here and you go,
this is a Mitchell Kan food.
Speaker 2 (13:38):
Which is why we're here region. Absolutely.
Speaker 3 (13:42):
Yeah. After the pandemic, I'd looked at different locations in
Orange County, San Diego and a couple others, but I
kept being pulled back to La and you know what
was going on here in the Mexican culture, cuisine and
to you always recommending that convincing me ultimately, So yes,
I owe it to you name Rob.
Speaker 1 (14:03):
We appreciate you. We'll have you on before we leave
again as well, buddy. But it's always a pleasure and
appreciate a hospitality show for my friend family here today.
Speaker 2 (14:12):
Thanks awesome.
Speaker 1 (14:13):
These folks mean a lot to me. They listen and
give me their time. Time is the one commodity you
can't make more of in life. So when these folks
come out here, it's special to me in the fact
you're treating them so well. And of course, all right, buddy,
we'll talk more to Rob. Come you back, so go
know where I have someone else I wanted to introduce
you to coming back, So stick around.
Speaker 5 (14:35):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 1 (14:40):
Thanks for hanging out today's broadcast live on the Miracle
Mile in Lo Sanngeles. This is a great restaurant. It's
called Desconso Restaurant. They have a location in Orange County
and this newer location here. I cannot tell you enough
that you should come check this place out. It is special,
not only in appearance, but the food is spectacular. The
(15:03):
bar program right, it's great, huh, and the hospitality is fantastic.
But they're treating us very well today and thanks to
all of those you who rsvped and came out. We're
calling it my birthday party. But the reality is I
want an excuse to bring you folks here to check
it out.
Speaker 2 (15:20):
You're enjoying it. Yeah, great, really.
Speaker 1 (15:24):
Oh and I saw one of my dear blind fans
look at you over there. I want to remind you
that if you've ever heard of George Clooney, that's what
I look like.
Speaker 2 (15:35):
So, yeah, let her know. Let her know because she can't.
Speaker 1 (15:38):
Yeah, so I have his ear lobes and everything.
Speaker 2 (15:42):
It's all great.
Speaker 1 (15:44):
I invited my dear friend Monica Rodriguez. She is a
counselwoman for the seventh District here in Los Angeles, and
she is one of the few people that is absolutely
doing it right in my humble opinion, and holding up
the chaos that goes on in our city right now,
a voice of reason. You're trying to you're trying to
(16:06):
take a great a way to chaos, which is wonderful.
You are very kind to bring me this certificate. Let's
hold it up here. Check this out? What is Look
at this? This is like official. So if my mom
wasn't enough evidence, this is evidence that I was born.
(16:26):
Yeah right, just think about the dead air you'd be
listening to right now if I wasn't. Uh, this is wonderful. Like,
this is official, and it's got like calligraphy and gold
on it.
Speaker 6 (16:42):
It's one of the things that we really do right.
And I want to think our graphics who do a
beautiful job.
Speaker 4 (16:48):
This is good, gorgeous.
Speaker 2 (16:53):
I'm cooler than you right now. They should have that
would have been funny. I'm like, kay, and thanks going
for this. That is super special.
Speaker 1 (17:04):
It's I mean, it's special to me that you and
Rollick came to begin with.
Speaker 2 (17:08):
But this is very very very special, of course.
Speaker 6 (17:11):
And for those who know know Rally is Cuban Daddy
also known as Keith.
Speaker 2 (17:14):
D Cuban Daddy online.
Speaker 1 (17:16):
Uh huh, probably best that you don't call him that casually.
Speaker 2 (17:21):
But he's still at the same place off of the freeway.
Speaker 6 (17:26):
Yeah, he's still at Gelpin, Gelpin Gelpin. Here's for gosh,
twenty seven years.
Speaker 1 (17:32):
You need a car, go see Raleigh there at Galpin
Motors off of the freeway. And if you can't find it,
it's the one under the massive American flag.
Speaker 2 (17:43):
You won't miss it. You won't miss it. This is
very sweet.
Speaker 1 (17:47):
Thank you for this, as certificate says City of Los Angeles,
State of California Birthday Greetings. Got my name on there
and your lovely signature, and it's got my actual birthday,
July twenty eighth, on that very very cool.
Speaker 2 (17:59):
Yeah, that is super sweet. Of course, it's so beautiful.
Speaker 6 (18:04):
And by the way, Rob, I want to thank Rob.
This is spectacular, you know, at a time when you know,
and I know restaurants are having a tough go, not
just here in Los Angeles but frankly everywhere. This reusing
this space. I used to come here when it was
a Marie calendar for the potato cheese soup. Oh yeah,
but it is.
Speaker 1 (18:24):
Absolutely clause for potato cheese soup, potatoes and cheese, potato.
Speaker 6 (18:30):
And cheese, or the pop pie. You know, that's why
you want to Marie calendars. But this is really stunning.
But the food is equally on par with the ambiance.
It's gorgeous. It's absolutely for a place like Los Angeles,
which is the mecca for Mexican food outside of Mexico.
He's really nailed it. It's amazing.
Speaker 1 (18:49):
Yeah, it's kind of hard to stand out with Mexican
food in La.
Speaker 4 (18:53):
Well, there's so much Mexican food in this city and
some it's amazing, but someone isn't this. I will tell
you it's delicious.
Speaker 6 (19:03):
It's absolutely fact.
Speaker 4 (19:04):
That's okay, it's got to be delicious.
Speaker 3 (19:06):
Yeah.
Speaker 1 (19:07):
Have the folks from Golden Voice rob come over yet? Yeah,
they're right across the street. So Golden Voice not only
putting on Back in my day, it was small, small
punk rock concerts that they put on. Now they put
on Coachella and everything else. Shout out to my friends
there at Golden Voice. But that's very very My buddy
(19:28):
Bill Fold, festival director for Coachella, and all those good.
Speaker 2 (19:32):
Folks over there.
Speaker 1 (19:33):
Got to get over and enjoy this spot here. We're
gonna get some news. We come back. If you stick around,
I'd love to hear what's going on in La, some
thoughts that you have on things, because I want people
to know there is there are people fighting for us.
There are positive, good things coming. And I want you to.
Speaker 2 (19:52):
Talk about the huge rug.
Speaker 1 (19:55):
That is being knitted now so that mayor Bass can
sweep everything under it for the Olympics. I'm looking forward
to that. No, I'm sorry I should do it. I'm sorry,
that's not fair.
Speaker 2 (20:05):
What about the World Cup?
Speaker 1 (20:08):
Yes, we have all kinds of things that are coming up,
but we'll talk about that more we come back. Monica Rodriguez,
she is the councilwoman for the seventh district.
Speaker 2 (20:18):
Go somewhere.
Speaker 1 (20:21):
Fukim Yeah, lit's here for a PUCKI okay.
Speaker 2 (20:28):
All right, we'll be back to more go nowhere.
Speaker 1 (20:32):
You've been listening to the Fork Report. You can always
hear us live on kf I AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. How perfect is it that we're talking
to councilwoman Monica Rodriguez from the seventh district and listening
to X.
Speaker 2 (20:49):
On the way back. Yeah, excellent La band.
Speaker 1 (20:53):
Same with Jumdars hanging out as well from the Food Network.
So let's talk about it loaded. I was out there
meeting some folks, talk about a loaded question.
Speaker 2 (21:03):
Hey, what's going on at city Hall right now? Anything?
Anything going on? Nothing? A lot of a lot of
nap time.
Speaker 1 (21:14):
Yeah, so I know you are one of those not
shy voices. And yes, exactly that's what we want more of.
Speaker 6 (21:25):
Thank you, thank you.
Speaker 2 (21:27):
Which I love.
Speaker 1 (21:30):
I've said this on the show many times before as
we've had you on that. I can't wait for you
to run for mayor. Hint hint, please do, please do,
please do your sensibilities.
Speaker 2 (21:42):
If you.
Speaker 1 (21:42):
If I didn't know that you, I had that you
have a D after your name. You are what I
think I am, and that is reason first. You know,
and I trust your reasoning.
Speaker 6 (22:00):
And I appreciate that you know. For me, it's really
important that we don't simply associate ourselves with the political
leanings of any one side. It's about making sure that
we can both be hospitable to creating a good business
environment here in Los Angeles and ensuring that we support
workers and meet them where they are. It's not one
(22:21):
side fits all. We have to make sure that we
strike a balance, and I think that's really important.
Speaker 1 (22:28):
I'm not a fan of a two party system. I
think whenever you have two, you have one against the other. Mentally,
could you imagine if we only had two football teams
in the United States, how many people would die at
games because like, oh, you vote for those you vote
I mean seriously, because we're stupid and we look for
(22:50):
reasons to separate ourselves. So the two party system is
what it is. They tried hard early on and nothing
stick with some stupid ass names by the way of
some yearly parties. But we're at a place where it
will not cannot and won't work without some compromise. Absolute
(23:12):
system has to be if you're going to have two
party system, then there has to be compromised.
Speaker 2 (23:18):
And I'm looking forward to.
Speaker 1 (23:20):
The fact that we've hit the wall on both sides
and hopefully we're finding the middle. Are you seeing any
any sort of and any sort of bond even within
the same party anything.
Speaker 6 (23:33):
We're at this moment and this juncture based on what's
coming down from the federal government as well, that there's
the you know, what you get is the equal and
opposite reaction, and so you know, for example, the redistricting
conversation which is happening at the state level, you know
that is not without its concerns as well, And so
we have to make sure that what we need is
(23:55):
just reasonable people to have a conversation and understand, and
that we have a diversity of individuals and needs that
we have to meet. What I appreciate about local government
is that it's nonpartisan and that it was designed that
way so that we didn't get entrenched in the party politics,
(24:15):
but more so to really focus on fundamentals like public safety,
like quality of life issues and cleaning streets and just
fixing a sidewalk and not having to wait fifteen twenty
years for that. It's supposed to be rational and it's
not supposed to be political, but unfortunately, I think so
much has really infused at the local level. I get
(24:37):
attacked by individuals that are upset that I don't supersede
the actions of the federal government, and I understand, I
understand people's frustration, but it just doesn't Our government doesn't
work that way. But in absence of holding their federal
elected representatives accountable, we're on the front lines taking it
(24:58):
on everything. And that's the reality of what we face
at the local level, which is a really difficult challenge.
But you know, I focus every day on trying to
help close the gaps and you know, take care of
my district and proud to have one of our mutual
friends and restaurant owners from Pacoima here as Mike's Cafes
in the.
Speaker 2 (25:17):
House on Van Ey's.
Speaker 1 (25:18):
If you want the best breakfast of your life, man,
go to Mikey's on Van Eys. Holy smokes, It's fantastic,
so good.
Speaker 6 (25:26):
But it's just making sure that we are creating an
environment I know, specifically in my district, and I appreciated
Michael Monks covering, for example, the release of the of
the financial literacy app that we're making available for young people.
I just try to approach my job with common sense
approaches to solving the problems the intractable book problems that
everyone is frustrated with and getting to the root of that.
(25:48):
And thankfully, because of my experience having worked for mayor
reared and worked for other council members, and you know,
I learned how to do the job before I applied
to do the job. I know that sounds crazy, but
I actually was a staff member. That's exactly the way
it's supposed to be, but that unfortunately doesn't happen. And
all of that experience was really important to informing how
(26:10):
I approach my work. But sadly, so often people just
they have other they have alternative pathways, whether it was
what was politically expedient, and I just my husband says
to me all the time, honey, you do it the
hard way. You do it by trying to show everybody
that your work product and the results of your work.
And I understand, I said, but that's the more honorable
(26:31):
way for me to do it, because I'm not going
to just casually suggest that I can do something without
being able to prove it. I demonstrate that my ability
to lead change and the examples in my district every
day I see it.
Speaker 1 (26:46):
I follow you, and I see the before and after
shots of places, and I love that. That is what
I think government should be.
Speaker 6 (26:52):
And I don't spend hundreds of millions of dollars to
do it for one location. Just to be clear, I'm
very you know, fiscally to making sure that we can
meet all of the needs of our local government. And
it's not just about my districts, it's about everything. So
it's about, you know, all of the city. And I
think that's critically important. But some people take they take
(27:13):
a politically expedient route, and when they control all the
resources in order to do it, they're denying some of
the very neighborhoods that they purport to care about, and
that's infuriatable. That's why I call it out.
Speaker 1 (27:25):
And you know that's why i'm you were the first
and the only originally to take task with city Hall
and the money for the homeless.
Speaker 2 (27:35):
Problem that we have in La Yeah, and she was.
Speaker 1 (27:38):
She was the first one out there saying where the
hell is the accountability.
Speaker 2 (27:41):
Where's all this money going?
Speaker 1 (27:43):
And everybody's like shhh, yeah, yeah, you know, you've got
tons of money. But I appreciate that. As we were
talking with Simon and with Rob earlier. It's one thing
LA is very good about putting up facades. Right, you
can put up this beautiful building and if you don't
have good food inside Desconzo restaurant, screwed.
Speaker 2 (28:05):
But they do and it's the same.
Speaker 1 (28:06):
I find sometimes LA City Hall tends to do the
facade and say all you got to do is say
this or pay you know, do that, and it's done.
And it's like you didn't do anything. You put a
label on the can and nothing's in the can, right.
Speaker 2 (28:19):
Yeah, but we have a zar. No, you don't have
a czar. Goodness to you. Thanks for coming by. That
is very sweet. I will cherish that certificate forever. Thank
you for getting a tattooed on.
Speaker 6 (28:30):
I want to encourage everybody to come out to discon so.
It is absolutely beautiful and food is you know, the
food outshines the facade. It's really stunning. And I also
want to say it looks like a great party room
over there. People want to have a private party with
the the Teppin' Bars and thens.
Speaker 2 (28:50):
Yeah, oh my god.
Speaker 6 (28:51):
That's amazing. That's where everyone should be having their holiday.
Speaker 2 (28:53):
Parties for I'm doing it. We're going to have our own,
all right. Thank you so much, my dear.
Speaker 5 (28:58):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Speaker 3 (29:11):
HM
Hey, it's nielsdra You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app Neil
Sevadra and the fore Report here at Desconzo Restaurant their
la location out there, Orange County.
Speaker 2 (00:12):
And what was his name again? What's your justin Ibada?
Justin Ibada? Where are you? Where is he? Did he
roam around? Is he roman around?
Speaker 1 (00:20):
Always right there working at the bar? Hey, justin Ibata.
Oh look at this guy. This is pitch perfect. This,
this is how I judge somebody behind the stick. This
has been a round of applause. I can't wait to
go through more of your bar program and all your drinks.
But this is exactly what I look for in an
(00:43):
old fashioned and that's how if you can do this
right because you're not hiding behind anything except uh, good
technique and good booze.
Speaker 2 (00:54):
What's uh? What is the uh? What's the whiskey in here?
Old force? So yeah, look at that? All right? But excellent,
very well done.
Speaker 1 (01:05):
And I've got my buddy signing with Jumdar hanging out
and now I want to introduce you folks to the
owner here, Rob Ariano.
Speaker 2 (01:13):
Thanks for hosting us. Man, this is.
Speaker 3 (01:15):
Great, Neil, thank you for being here.
Speaker 2 (01:17):
I really appreciate you.
Speaker 3 (01:18):
This is great, it's fantastic. Great listeners you have here,
they're amazing.
Speaker 2 (01:21):
This is perfect.
Speaker 1 (01:22):
You said you're going to set aside this cool, cozy
little area. We've got a shot of the folks in
on the line there get the best view in the house.
Speaker 2 (01:32):
Yeah, this really is a great place to sit.
Speaker 3 (01:35):
Chef Sergia there in the back.
Speaker 2 (01:36):
Hey, chef, everything is fantastic, it really is.
Speaker 1 (01:41):
You and your team are putting out truly special food.
Speaker 2 (01:45):
This is this is exceptionally good.
Speaker 1 (01:48):
So tell us, Rob, why the move to LA and
taking on this this massive footprint which is stunning.
Speaker 3 (01:57):
So many reasons, obviously a labor of love, my passion,
my life's passion, but you know, I just really wanted
to share our cuisine with the LA market, and I
felt that there was a better community to really show
off what we're doing, especially highlighting the flavors from beautiful
state of Mutuacon and its neighboring states as well, of course,
(02:19):
but you know, this was just a massive undertaking.
Speaker 2 (02:23):
We're so excited to be right here in the.
Speaker 3 (02:25):
Heart of mid Wiltshire.
Speaker 1 (02:27):
Yeah, this is an interesting part of town, a lot
of traffic, a lot of history.
Speaker 2 (02:33):
Yeah, a lot of art too, which is great. Yeah,
I love the art around here. Well.
Speaker 1 (02:37):
See, that's the thing is this is worth whether you're
in Orange County, even South Orange County to take a
day trip or come out here for a weekend. The
museums that are out here are fantastic. You've got the
tar pits as well. You've got all this action.
Speaker 2 (02:54):
Down here, and you can now you have a place
where you can come eat.
Speaker 3 (02:57):
Absolutely. It's actually how I found the place. I was
visiting the museums next door Tarpet's Lachma and yeah, stumbled
across the location, fell in love.
Speaker 1 (03:07):
It's a stunner, it really is. This was always you know,
as Marie Calendars. It was a flagship location. Absolutely stunning.
Speaker 2 (03:15):
Yeah.
Speaker 3 (03:16):
The beautiful breakfast sad they had just kind of blew
me away and really had to keep that.
Speaker 4 (03:21):
All of this is great, but the food has to
be good, absolutely, And when I'm tasting different things, I
always go this, this is a cazo fundido I have
in front of me and it's perfect. Thank you, And
that's something that nobody really gets that well gets it.
(03:42):
And so when you have something like this which is
easy but hard, if you know what I mean. It's
a bit like your old fashioned You have to get
this right otherwise people aren't going to taste And this
is great.
Speaker 2 (03:53):
Yeah, it's not just melted cheese.
Speaker 3 (03:54):
Well that's the thing with Mexican food. The ingredients are simple,
but it's the right combination of ingreen and we pride
ourselves on ensuring that we are using real, fresh, natural ingredients.
You know, no substituted elements to add flavor. And you know,
flavoring with the ingredients is our goal and passion. And
right there, I mean we the chorty case of ver
(04:15):
to day is our our caeso dish. And you take
you take chariso which is already have a lot of flavor,
and you mix it with a lot of green chilis
and peppers and you have even more flavor. And then
and then to mix our our threatqusos cheese blend in there,
which is our own real special uh cheese blend of
three different cheeses that I can't give away. The ratio
(04:37):
that is the house secret.
Speaker 2 (04:38):
No, no, no, no, it's probably not a good idea. What
was in it? No?
Speaker 1 (04:42):
I always try I always I gotta try. Yeah, don't
give it out. Cheeses are what I owe you offline.
Speaker 3 (04:48):
I'll give you the recipe, no problem.
Speaker 2 (04:50):
So I saw Simon.
Speaker 1 (04:52):
Now, of course I'm a jum dhar Is judged every
I've seen him judge live at uh for charity and
things like that, addition to on the Food Network. His
eyes lit up. Why did you go I want to
get I got to try.
Speaker 4 (05:06):
This from when I started looking at your menu online.
I wanted to see where I was going. Otherwise I
wouldn't have come, quite frankly.
Speaker 2 (05:15):
Because I sorry, Neil, screw your birthday.
Speaker 4 (05:18):
I like Neil, but if he doesn't have it, go
to a good restaurant.
Speaker 2 (05:22):
I won't bother.
Speaker 4 (05:23):
And I started looking at it, and I goes, that
looks proper. That's what we said, written proper, and that
means everything about that looks as if it's in the
right proportion. We talked about proportion and the heat. I
talked about the heat earlier. The heat for this is there.
It's a little bit higher, but it's of the right proportion.
Speaker 3 (05:44):
I love that you said that, because we took a
lot of time in ensuring the heat was the right proportion,
so it hits you, doesn't linger to where it ruins
your meal. It's got a good level.
Speaker 4 (05:55):
So when you have something like this, which is something
that everyone has had a had a case of. Everyone's
tried itsh but they're not always that good because people
think it's just melted cheese thrown on.
Speaker 2 (06:08):
And this is a.
Speaker 4 (06:10):
Really fantastic dish. And so when I come to judge something,
I'll often get given this in guy's grocery games or
something like that, and it's.
Speaker 2 (06:20):
Usually a little bit horrible.
Speaker 4 (06:22):
But when I come and try this, it's fantastic. And
I love that with the corn. I mean, everything else
was great, but the corn had exactly the right amount
of spies. The corn was fresh. So when people come here,
they're not just kind of come into this beautiful room,
which is beautiful, but they're going to have good food.
(06:44):
And that's what I'm getting here.
Speaker 1 (06:47):
Especially in LA because there's often times where they spend
more on the em beans than putting into the food sparkles.
Speaker 2 (06:56):
It's going to be good.
Speaker 4 (06:57):
Our goal is to have both absolutely, And yes, you've
got this wonderful space and this is great. I'm sorry,
I'm no, I'm not talking to you now, no, no, no,
but here you've got a great space. But sometimes I
want to go into somewhere and I just this will
see me. I'll just sit with this in the side
(07:18):
and I'll taste each of the bits and that's what
I do as a judge.
Speaker 2 (07:22):
And micro greens on top.
Speaker 1 (07:24):
Is that a nice little finish, a little brightness at
the end something or bases.
Speaker 4 (07:28):
This is a microslang, yeah, microsallantro, And that to me
is it has a purpose. Garnish has a purposely and
people don't think about garnish as it's just a little
you know, they'll put a brig of parsley and.
Speaker 3 (07:46):
This.
Speaker 4 (07:47):
I'm tasting it together. I taste it separately and with
the onions and the beef and it. Like I said,
everything in it is proportional and you only need a
bit of that cilantro. You only need a little bit.
Speaker 2 (08:03):
If you've put it it's powerful.
Speaker 4 (08:05):
A lot of it in that's not the right thing
to do. So anyone who comes here, I do recommend
you try this because it's perfect.
Speaker 2 (08:14):
Oh I'm so thrilled to hear you.
Speaker 1 (08:16):
I've loved the food, I've loved the drink program that
Rob is brought on the air many many times, and
to see it here.
Speaker 2 (08:23):
Locally close to my home excites me as well. Stick around.
Speaker 1 (08:27):
We'll talk more with Rob Ariano, owner of Desconso Restaurant,
both here in Los Angeles, also in Orange County please
check them out, and Simon with Jumdars hanging out where
as we broadcast live until five. Handed over to Tiffany Hobbs,
who's coming out to broadcast too. So I can't wait
for that because that means I don't have to do
anything anymore except in enjoy my food.
Speaker 5 (08:48):
All right, go don't where you're listening to the Fork
Report with Nil Savedra on demand from KFI AM six forty.
Speaker 1 (08:55):
Broadcasting live from Desconzo Restaurant on the Miracle mid On
Wilsure just by Labria Tarpits today celebrating my birthday, which
was on the twenty eighth of July.
Speaker 2 (09:06):
But we we couldn't. We ended up going well, thank you, Yeah,
I was born.
Speaker 1 (09:10):
I had zero to do with it, but I appreciate
the love, and we wanted to do something here. Rob
and I've been talking about it for a long time.
So when things change, we pivoted and made it for today.
Rob Ariano, the owner, is with us. There's a two locations,
one in Orange County, one here in Los Angeles. My
buddy Simon the jumdars here as well from the Food Network,
(09:31):
who's just loving it.
Speaker 2 (09:32):
And he said, you gotta taste this case of fotnito.
I did, and holy hell, you really do? Wait what
is it? I know a little bit of UK English?
Is it? Bloody ll? No, bloody bloody ell.
Speaker 4 (09:49):
I don't know what that accident?
Speaker 2 (09:50):
Is it that it's horrible? No? No, no, it's perfect.
Speaker 1 (09:57):
But it's an area you don't know. No, it's a
fair very small, little tiny have have you heard of Liverpool?
Speaker 2 (10:05):
That's nothing like Liverpool?
Speaker 1 (10:07):
No, because it's nowhere near little if you knew it,
it's kind of a it's it's a Russian influence of
a Cockney accent.
Speaker 2 (10:19):
I know.
Speaker 5 (10:19):
It isn't.
Speaker 4 (10:22):
Bristol City, No, nothing like Bristol. Nothing like Bristol.
Speaker 2 (10:28):
Dodgy bonnet.
Speaker 4 (10:30):
Don't I think we should stop this?
Speaker 2 (10:33):
Bloody?
Speaker 4 (10:34):
You people?
Speaker 1 (10:35):
You you people, you people.
Speaker 2 (10:40):
But I love that.
Speaker 1 (10:42):
So I did take a bite of that and I
was like, that is that is actually the best I've
ever had?
Speaker 3 (10:47):
Last time you said that we ran out of the
item that that you said that we're gonna have to
preap some more chority cases. All that is fantastic, very much,
a lot of thought in love into that dish.
Speaker 2 (11:00):
What do you what else do you want people to
know about this place? Gosh, there's so much to know.
You know, we're focused. Why why get into restaurants at all? Passion?
Speaker 3 (11:10):
You have to Yeah, it's got to be, Yeah, labor
of love, passion. I fell in love with food at
such a young age, and not so much just on
the preparation side.
Speaker 2 (11:18):
But the eating side. Yeah, yeah, I'm with you. I
think we have that in common.
Speaker 3 (11:21):
And I love that had the fortune opportunity of traveling
all throughout Mexico with my father and visiting family throughout.
Speaker 2 (11:28):
And eating foods all.
Speaker 3 (11:29):
Over, and yeah, we just nothing like Mexican food. In particular,
the region that we are inspired from, Mutual Con is
where I really fell in love with some of the
flavors coming out of there and really wanted to celebrate
that region. So and that is the hard and soul
of our restaurant.
Speaker 1 (11:45):
What separates Mutual Kan from other regions in Mexico.
Speaker 3 (11:49):
You know, I have to say it's you know, there's
certain Chiles the climate's there just are so you know
perfect where you high deserts and tropical weather, but or
you're kind of on the fringe of that. But uh,
you know, the way they prepare their sauces and marinades,
they're just a little bit different. You know, we talked
about you know, the you know, the different ratios in
(12:10):
Mexican food are so important, and some of those, like
old traditional familiar recipes are just so great. The use
of the mort eat to chili and like things real
sort of cooked and charred and uh, you know kind
of get that the cook flavor in there too, and
they're really into that. And the street food culture is
it's just it's so good. You know, that's a real
(12:30):
big basis of their food, anything from your your your
street market food to your your high end restaurants there.
You know, they're so focused on, you know, use use
of natural ingredients, which is you know what we are
champions of.
Speaker 2 (12:46):
So that we got the.
Speaker 1 (12:48):
Floral notes or some of the other notes in a
in a chili, some of the fresher notes than just
the capsaic.
Speaker 4 (12:57):
Absolutely, But when you're from and you realize how many
different states there are, and they all have different things
to bring to the Mexican cuisine.
Speaker 2 (13:07):
They really do.
Speaker 4 (13:07):
A Miture cuisine I think is one of the best.
And that's why LA is a great place to have it,
because this is like Mexico away from Mexico. It's a
great space to come to and to do that food
here because people here will understand when you say Mitchell
Kan and if you go to other areas in the country,
(13:30):
probably not as much. But in La, I think they
really understand the cuisine that you have here and you go,
this is a Mitchell Kan food.
Speaker 2 (13:38):
Which is why we're here region. Absolutely.
Speaker 3 (13:42):
Yeah. After the pandemic, I'd looked at different locations in
Orange County, San Diego and a couple others, but I
kept being pulled back to La and you know what
was going on here in the Mexican culture, cuisine and
to you always recommending that convincing me ultimately, So yes,
I owe it to you name Rob.
Speaker 1 (14:03):
We appreciate you. We'll have you on before we leave
again as well, buddy. But it's always a pleasure and
appreciate a hospitality show for my friend family here today.
Speaker 2 (14:12):
Thanks awesome.
Speaker 1 (14:13):
These folks mean a lot to me. They listen and
give me their time. Time is the one commodity you
can't make more of in life. So when these folks
come out here, it's special to me in the fact
you're treating them so well. And of course, all right, buddy,
we'll talk more to Rob. Come you back, so go
know where I have someone else I wanted to introduce
you to coming back, So stick around.
Speaker 5 (14:35):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 1 (14:40):
Thanks for hanging out today's broadcast live on the Miracle
Mile in Lo Sanngeles. This is a great restaurant. It's
called Desconso Restaurant. They have a location in Orange County
and this newer location here. I cannot tell you enough
that you should come check this place out. It is special,
not only in appearance, but the food is spectacular. The
(15:03):
bar program right, it's great, huh, and the hospitality is fantastic.
But they're treating us very well today and thanks to
all of those you who rsvped and came out. We're
calling it my birthday party. But the reality is I
want an excuse to bring you folks here to check
it out.
Speaker 2 (15:20):
You're enjoying it. Yeah, great, really.
Speaker 1 (15:24):
Oh and I saw one of my dear blind fans
look at you over there. I want to remind you
that if you've ever heard of George Clooney, that's what
I look like.
Speaker 2 (15:35):
So, yeah, let her know. Let her know because she can't.
Speaker 1 (15:38):
Yeah, so I have his ear lobes and everything.
Speaker 2 (15:42):
It's all great.
Speaker 1 (15:44):
I invited my dear friend Monica Rodriguez. She is a
counselwoman for the seventh District here in Los Angeles, and
she is one of the few people that is absolutely
doing it right in my humble opinion, and holding up
the chaos that goes on in our city right now,
a voice of reason. You're trying to you're trying to
(16:06):
take a great a way to chaos, which is wonderful.
You are very kind to bring me this certificate. Let's
hold it up here. Check this out? What is Look
at this? This is like official. So if my mom
wasn't enough evidence, this is evidence that I was born.
(16:26):
Yeah right, just think about the dead air you'd be
listening to right now if I wasn't. Uh, this is wonderful. Like,
this is official, and it's got like calligraphy and gold
on it.
Speaker 6 (16:42):
It's one of the things that we really do right.
And I want to think our graphics who do a
beautiful job.
Speaker 4 (16:48):
This is good, gorgeous.
Speaker 2 (16:53):
I'm cooler than you right now. They should have that
would have been funny. I'm like, kay, and thanks going
for this. That is super special.
Speaker 1 (17:04):
It's I mean, it's special to me that you and
Rollick came to begin with.
Speaker 2 (17:08):
But this is very very very special, of course.
Speaker 6 (17:11):
And for those who know know Rally is Cuban Daddy
also known as Keith.
Speaker 2 (17:14):
D Cuban Daddy online.
Speaker 1 (17:16):
Uh huh, probably best that you don't call him that casually.
Speaker 2 (17:21):
But he's still at the same place off of the freeway.
Speaker 6 (17:26):
Yeah, he's still at Gelpin, Gelpin Gelpin. Here's for gosh,
twenty seven years.
Speaker 1 (17:32):
You need a car, go see Raleigh there at Galpin
Motors off of the freeway. And if you can't find it,
it's the one under the massive American flag.
Speaker 2 (17:43):
You won't miss it. You won't miss it. This is
very sweet.
Speaker 1 (17:47):
Thank you for this, as certificate says City of Los Angeles,
State of California Birthday Greetings. Got my name on there
and your lovely signature, and it's got my actual birthday,
July twenty eighth, on that very very cool.
Speaker 2 (17:59):
Yeah, that is super sweet. Of course, it's so beautiful.
Speaker 6 (18:04):
And by the way, Rob, I want to thank Rob.
This is spectacular, you know, at a time when you know,
and I know restaurants are having a tough go, not
just here in Los Angeles but frankly everywhere. This reusing
this space. I used to come here when it was
a Marie calendar for the potato cheese soup. Oh yeah,
but it is.
Speaker 1 (18:24):
Absolutely clause for potato cheese soup, potatoes and cheese, potato.
Speaker 6 (18:30):
And cheese, or the pop pie. You know, that's why
you want to Marie calendars. But this is really stunning.
But the food is equally on par with the ambiance.
It's gorgeous. It's absolutely for a place like Los Angeles,
which is the mecca for Mexican food outside of Mexico.
He's really nailed it. It's amazing.
Speaker 1 (18:49):
Yeah, it's kind of hard to stand out with Mexican
food in La.
Speaker 4 (18:53):
Well, there's so much Mexican food in this city and
some it's amazing, but someone isn't this. I will tell
you it's delicious.
Speaker 6 (19:03):
It's absolutely fact.
Speaker 4 (19:04):
That's okay, it's got to be delicious.
Speaker 3 (19:06):
Yeah.
Speaker 1 (19:07):
Have the folks from Golden Voice rob come over yet? Yeah,
they're right across the street. So Golden Voice not only
putting on Back in my day, it was small, small
punk rock concerts that they put on. Now they put
on Coachella and everything else. Shout out to my friends
there at Golden Voice. But that's very very My buddy
(19:28):
Bill Fold, festival director for Coachella, and all those good.
Speaker 2 (19:32):
Folks over there.
Speaker 1 (19:33):
Got to get over and enjoy this spot here. We're
gonna get some news. We come back. If you stick around,
I'd love to hear what's going on in La, some
thoughts that you have on things, because I want people
to know there is there are people fighting for us.
There are positive, good things coming. And I want you to.
Speaker 2 (19:52):
Talk about the huge rug.
Speaker 1 (19:55):
That is being knitted now so that mayor Bass can
sweep everything under it for the Olympics. I'm looking forward
to that. No, I'm sorry I should do it. I'm sorry,
that's not fair.
Speaker 2 (20:05):
What about the World Cup?
Speaker 1 (20:08):
Yes, we have all kinds of things that are coming up,
but we'll talk about that more we come back. Monica Rodriguez,
she is the councilwoman for the seventh district.
Speaker 2 (20:18):
Go somewhere.
Speaker 1 (20:21):
Fukim Yeah, lit's here for a PUCKI okay.
Speaker 2 (20:28):
All right, we'll be back to more go nowhere.
Speaker 1 (20:32):
You've been listening to the Fork Report. You can always
hear us live on kf I AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. How perfect is it that we're talking
to councilwoman Monica Rodriguez from the seventh district and listening
to X.
Speaker 2 (20:49):
On the way back. Yeah, excellent La band.
Speaker 1 (20:53):
Same with Jumdars hanging out as well from the Food Network.
So let's talk about it loaded. I was out there
meeting some folks, talk about a loaded question.
Speaker 2 (21:03):
Hey, what's going on at city Hall right now? Anything?
Anything going on? Nothing? A lot of a lot of
nap time.
Speaker 1 (21:14):
Yeah, so I know you are one of those not
shy voices. And yes, exactly that's what we want more of.
Speaker 6 (21:25):
Thank you, thank you.
Speaker 2 (21:27):
Which I love.
Speaker 1 (21:30):
I've said this on the show many times before as
we've had you on that. I can't wait for you
to run for mayor. Hint hint, please do, please do,
please do your sensibilities.
Speaker 2 (21:42):
If you.
Speaker 1 (21:42):
If I didn't know that you, I had that you
have a D after your name. You are what I
think I am, and that is reason first. You know,
and I trust your reasoning.
Speaker 6 (22:00):
And I appreciate that you know. For me, it's really
important that we don't simply associate ourselves with the political
leanings of any one side. It's about making sure that
we can both be hospitable to creating a good business
environment here in Los Angeles and ensuring that we support
workers and meet them where they are. It's not one
(22:21):
side fits all. We have to make sure that we
strike a balance, and I think that's really important.
Speaker 1 (22:28):
I'm not a fan of a two party system. I
think whenever you have two, you have one against the other. Mentally,
could you imagine if we only had two football teams
in the United States, how many people would die at
games because like, oh, you vote for those you vote
I mean seriously, because we're stupid and we look for
(22:50):
reasons to separate ourselves. So the two party system is
what it is. They tried hard early on and nothing
stick with some stupid ass names by the way of
some yearly parties. But we're at a place where it
will not cannot and won't work without some compromise. Absolute
(23:12):
system has to be if you're going to have two
party system, then there has to be compromised.
Speaker 2 (23:18):
And I'm looking forward to.
Speaker 1 (23:20):
The fact that we've hit the wall on both sides
and hopefully we're finding the middle. Are you seeing any
any sort of and any sort of bond even within
the same party anything.
Speaker 6 (23:33):
We're at this moment and this juncture based on what's
coming down from the federal government as well, that there's
the you know, what you get is the equal and
opposite reaction, and so you know, for example, the redistricting
conversation which is happening at the state level, you know
that is not without its concerns as well, And so
we have to make sure that what we need is
(23:55):
just reasonable people to have a conversation and understand, and
that we have a diversity of individuals and needs that
we have to meet. What I appreciate about local government
is that it's nonpartisan and that it was designed that
way so that we didn't get entrenched in the party politics,
(24:15):
but more so to really focus on fundamentals like public safety,
like quality of life issues and cleaning streets and just
fixing a sidewalk and not having to wait fifteen twenty
years for that. It's supposed to be rational and it's
not supposed to be political, but unfortunately, I think so
much has really infused at the local level. I get
(24:37):
attacked by individuals that are upset that I don't supersede
the actions of the federal government, and I understand, I
understand people's frustration, but it just doesn't Our government doesn't
work that way. But in absence of holding their federal
elected representatives accountable, we're on the front lines taking it
(24:58):
on everything. And that's the reality of what we face
at the local level, which is a really difficult challenge.
But you know, I focus every day on trying to
help close the gaps and you know, take care of
my district and proud to have one of our mutual
friends and restaurant owners from Pacoima here as Mike's Cafes
in the.
Speaker 2 (25:17):
House on Van Ey's.
Speaker 1 (25:18):
If you want the best breakfast of your life, man,
go to Mikey's on Van Eys. Holy smokes, It's fantastic,
so good.
Speaker 6 (25:26):
But it's just making sure that we are creating an
environment I know, specifically in my district, and I appreciated
Michael Monks covering, for example, the release of the of
the financial literacy app that we're making available for young people.
I just try to approach my job with common sense
approaches to solving the problems the intractable book problems that
everyone is frustrated with and getting to the root of that.
(25:48):
And thankfully, because of my experience having worked for mayor
reared and worked for other council members, and you know,
I learned how to do the job before I applied
to do the job. I know that sounds crazy, but
I actually was a staff member. That's exactly the way
it's supposed to be, but that unfortunately doesn't happen. And
all of that experience was really important to informing how
(26:10):
I approach my work. But sadly, so often people just
they have other they have alternative pathways, whether it was
what was politically expedient, and I just my husband says
to me all the time, honey, you do it the
hard way. You do it by trying to show everybody
that your work product and the results of your work.
And I understand, I said, but that's the more honorable
(26:31):
way for me to do it, because I'm not going
to just casually suggest that I can do something without
being able to prove it. I demonstrate that my ability
to lead change and the examples in my district every
day I see it.
Speaker 1 (26:46):
I follow you, and I see the before and after
shots of places, and I love that. That is what
I think government should be.
Speaker 6 (26:52):
And I don't spend hundreds of millions of dollars to
do it for one location. Just to be clear, I'm
very you know, fiscally to making sure that we can
meet all of the needs of our local government. And
it's not just about my districts, it's about everything. So
it's about, you know, all of the city. And I
think that's critically important. But some people take they take
(27:13):
a politically expedient route, and when they control all the
resources in order to do it, they're denying some of
the very neighborhoods that they purport to care about, and
that's infuriatable. That's why I call it out.
Speaker 1 (27:25):
And you know that's why i'm you were the first
and the only originally to take task with city Hall
and the money for the homeless.
Speaker 2 (27:35):
Problem that we have in La Yeah, and she was.
Speaker 1 (27:38):
She was the first one out there saying where the
hell is the accountability.
Speaker 2 (27:41):
Where's all this money going?
Speaker 1 (27:43):
And everybody's like shhh, yeah, yeah, you know, you've got
tons of money. But I appreciate that. As we were
talking with Simon and with Rob earlier. It's one thing
LA is very good about putting up facades. Right, you
can put up this beautiful building and if you don't
have good food inside Desconzo restaurant, screwed.
Speaker 2 (28:05):
But they do and it's the same.
Speaker 1 (28:06):
I find sometimes LA City Hall tends to do the
facade and say all you got to do is say
this or pay you know, do that, and it's done.
And it's like you didn't do anything. You put a
label on the can and nothing's in the can, right.
Speaker 2 (28:19):
Yeah, but we have a zar. No, you don't have
a czar. Goodness to you. Thanks for coming by. That
is very sweet. I will cherish that certificate forever. Thank
you for getting a tattooed on.
Speaker 6 (28:30):
I want to encourage everybody to come out to discon so.
It is absolutely beautiful and food is you know, the
food outshines the facade. It's really stunning. And I also
want to say it looks like a great party room
over there. People want to have a private party with
the the Teppin' Bars and thens.
Speaker 2 (28:50):
Yeah, oh my god.
Speaker 6 (28:51):
That's amazing. That's where everyone should be having their holiday.
Speaker 2 (28:53):
Parties for I'm doing it. We're going to have our own,
all right. Thank you so much, my dear.
Speaker 5 (28:58):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Speaker 3 (29:11):
HM
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