June 6, 2023 • 32 mins
Can somebody make me a breakfast taco?! I miss them so much! Listen in this week as Matt and I dish on the amazing food we encountered on the road in Texas and in Portland.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:39):
Hey, everybody, welcome back to another new episode of Her
with Amina Brown. And it is a road Stories episode.
So that means my husband, who is usually the producer
that you all don't get to hear from, you get
to hear from him. So Matt is here.
Speaker 2 (00:52):
Guess who's back.
Speaker 1 (00:55):
Matt's here in the living room with us. And Matt's
always here to bring a snack or to eat a snack.
And you know, I don't remember if I ever asked
you that when we first started doing Road Stories, because
normally I ask a guest if they were going to
hang out in the living room with their friends and
they were asked to bring a snack. Okay, what snack.
Speaker 3 (01:17):
Would they bring? What? What would be your snack that
you would bring?
Speaker 2 (01:21):
Hm. See, the problem is normally when you ask that question,
you asking a lady, and you can't say all but
mostly ladies are pretty thoughtful to people. I represent the
other set of the population, a dude, and I'm not
a mindless.
Speaker 3 (01:41):
Dude, that's true.
Speaker 2 (01:43):
But us dudes, we're gonna do like what is the
easiest thing. Okay, so I'm probably bringing some Dorito's.
Speaker 3 (01:51):
Okay, that's not a bad choice, though A.
Speaker 2 (01:54):
Jar of something to dip that gurrito in.
Speaker 3 (01:57):
Maybe what's the flavor of dorito that you that you
would really pick or is it just whatever? Is the
first one?
Speaker 2 (02:02):
Well, I was told that cool Ranch is my favorite.
Speaker 1 (02:05):
Please y'all the way that Matt is hating on me
in this episode, y'all, I mean, it's a good chip. Okay,
First of all, this is respect This is a respectable snack.
Choice is to bring a bag of Dorito's to a
gathering of friends and to bring some element of dit
(02:26):
which I feel would probably be of a cheesy.
Speaker 3 (02:29):
Sort of nature. That's respectable.
Speaker 1 (02:32):
But also, listeners, I just want y'all to know which
I feel I may have referenced in a previous episode
that we released for our anniversary one or two years ago,
so I would try to make sure we get that
in the show notes. That is a shout out to
the show notes that if we're ever here talking about
something and you're like, oh a link, wait, I can't remember,
you don't have to remember, because you can go to
(02:54):
Amina Brown dot com slash her with Amina. The links
are right there. Okay, So I'm gonna try to link
to the actual episode where Matt and I tell our
story of how we had got together. But a part
of that story was me asking Matt to build a
show with me in the studio, and I didn't have
money to pay him, and for some reason I had
in my head that he would be a cool ranch
(03:17):
Doirdo's person.
Speaker 2 (03:19):
Maybe you thought I was a cool type of dude
and cool people eat cool.
Speaker 1 (03:23):
Ranch maybe so I mean I also feel generationally like
Dorito's is premium snack. Like when we were kids, and
if you were having a lunch made for you by
your parents, and your parents went and got the little
mini bags of chips, bless their hearts if they got
the variety bag, because I was never really a free
those girl and the plane lays also could like kick
(03:47):
rocks for me as a kid, but them do Rito's,
the regular original and the cool ranch. Like if you
open up your lunch box and that's what you had immediately,
it must be that your parents love you more than
the rest of those kids.
Speaker 2 (04:02):
Yeah, you felt cool because also that meant that your
parents probably just went to the store, So that means
your family doing all It's like you showing up in
the start of a jacket. You got to start a
jacket in your lunch box because everybody knows. You go
to your friend's house and they mom ain't been to
the store, and the men and mom dad whoever ain't
been to the store in a minute, and all you
(04:24):
saw was a bunch of Fredo, them little Freedo bags.
You know, Okay, okay, we're getting leftovers today.
Speaker 1 (04:32):
Yes, that makes life hard. Like I hated that variety
bag because when it came time to eat them fridos.
Speaker 3 (04:39):
This is another thing.
Speaker 1 (04:40):
And I don't know because the kids that we have
in our lives, I haven't really asked a lot of
like lunchtime questions of them, and then things have changed,
so I don't know if kids is still getting their
lunch is made or if they just eating there at school.
I don't know, but I'm gonna tell you right now.
I want to give a shout out to gen X
for learning negotiation skills very early in life, because if
(05:03):
you had a bag of chips and your lunch that
you hate, you had to really try to present some
other kid. Now, hopefully I remember having some other friends
or other people I went to school with they love
a Freedo bag, so they would be happy to trade
me that for they you know, now now for FreeDOS,
you're not gonna get gushers because that's not equal negotiation tactic.
(05:23):
It's not an equal trade. So I don't know if
you're getting like a Welshi's fruit snack, which is still
a good thing, but it's not or if you're getting
an apple sauce. But I would rather have an apple sauce
than eat freeedos.
Speaker 2 (05:33):
For me, what was what was the sour one? Like
you bit into it and.
Speaker 3 (05:38):
That wasn't a gusher too, That was a gusher. Yeah,
gusher had a sour They had a sour one. They
had a sour one.
Speaker 1 (05:43):
Yeah, So shout out to gen X because you had
to really, you know, learn how to do the best
with what you had, or learn how to trade up.
Speaker 2 (05:51):
We've been navigating things like that. Talk about a recession. Yeah,
when you show up with a free doo bag, you
knew you was in a recession and you had to
figure it out.
Speaker 3 (06:01):
Yeah, you had to.
Speaker 1 (06:01):
You had to do work out of trade. But it
turns out some people like Friedo's.
Speaker 2 (06:05):
Although from Fridos is listening, mm hmmmm, I would love
a bag right now.
Speaker 1 (06:10):
Well, the at least the Freedo's first. Of all, Freedo
is a Lay brand, and Lays has other wonderful chips,
so I can appreciate the brand of Lays without having
a rock for them Friedo chips. Now, the only time
then Friedo chips came in good is somebody at the
football games of our high school team would cut.
Speaker 3 (06:32):
The bag, the Freedo bag. Okay, you about to go there.
Speaker 1 (06:35):
Okay, they would cut the bag and then they would
dump a little chili and a little cheese in that hole.
Or they would dump the Freedo's back out and put
it in that little paper yeah, kind of like paper.
Speaker 2 (06:48):
Little bowl that you would get you're doing it.
Speaker 1 (06:51):
The high school thing. They would dump that in. And
that's really you know a different type of nacho situation.
Speaker 2 (06:57):
So called it a walking taco. I've heard it, like
different chives, different like And you know, that's a shout
out to being in our forties now, you know what
I mean. We know how to take what maybe at
one time might not have been the chosen chip bag
down my mind, and then you put a little cheese
(07:19):
melted on there, no cheese on just about anything.
Speaker 3 (07:23):
It does.
Speaker 2 (07:23):
That's how about adding like chili. The chili is really
what adding some CHRISO. We was at a restaurant the
other night and somehow another we got a side of
chariso and.
Speaker 3 (07:34):
Added into the case.
Speaker 2 (07:35):
Oh my god, add it into the CASEO.
Speaker 1 (07:38):
This is We were talking about miracles people praise are
I'm I'm doing miraculously. Yes, that's definitely. You want to
do the praise hand with the ninety degree angle at
the elbow, or the praise doesn't.
Speaker 3 (07:49):
Arrive to God.
Speaker 1 (07:50):
I don't make the rest, guys, I don't make the rules. Okay,
So thank you Matt for sharing your snack, which, albeit
an easy snack, is respectable. And we thank you for
bringing into the living room.
Speaker 2 (08:00):
And you know that is a thing. Though I would
say that like your other guests, because I edit your podcast,
and of course I'm interested in what you do, so
I listen. I'm a big fan. Wow, everybody subscribe right now.
But you've got people on here. When you ask them,
they're like, I make this deluxe salad from scratch. Like
(08:21):
I'm putting things together and some people are baking things,
some people in the oven, and I'm like, man, we've
had some.
Speaker 1 (08:27):
Very like high level deli meats as well for some tracouteriies.
There's some high level tracuterie what I'm talking about with
some mena brown guests, some high level pershodo is out here.
Speaker 2 (08:37):
You get it. Some dudes together. First of all, getting
dudes to actually get together and say, here's what we
usually say, Yeah, man, let's get together sometimes and I
know you be rolling your eyes because we ain't never
gonna get together. Ain't nobody gonna put that one. But
by the time we finally get it's probably a big
game or something like that on. Some might gonna bring
a six pack of beer, and some might gonna bring
a bag of chips, and somebody gonna bring a jar
(08:59):
or something dip in and that's about it. But we
make it work.
Speaker 1 (09:03):
I do want to give you a little more credit
than you're giving yourself, because when we have gone to
some co ed gatherings for a game, the people trust
you to bring the wings because they know that you
are a chicken, a chicken connoisseur, particularly a fried chicken connoisseur.
(09:24):
Like if there was a somalier for fried chicken, that
would be you. So we have had some gatherings where
I was like, hey, what should what should we bring?
And they'd be like, oh, it's Matt coming with you,
and I'd be like yeah, They like, all right, y'all
bring the wings then.
Speaker 2 (09:37):
Yeah. I mean, if you're going to be good at something,
chicken is a good thing to be you know.
Speaker 3 (09:43):
It's a good thing to know. So so shout.
Speaker 2 (09:45):
Out to Granted, that's the snack that I bring if
I'm going somewhere. Now my go to snack for myself. Okay,
it's different. I can't quite figure out how to bring
the snack somewhere. Okay, but my favorite snacks to make
late at night when I come home from djaying and
(10:07):
I'm trying not to eat a thousand plus calories like
I once did. I ain't getting no younger trying to
change it up. So I get like a little bit
of sour dough bread. Okay, now we're doing the multi
grain sour dough right because we're in our forties. So
I toasted, put some crunchy peanut butter on it, Slice
(10:28):
up a banana. Shout out to your decaf farmers.
Speaker 1 (10:31):
Market them bananas.
Speaker 2 (10:34):
Them organic bananas taste different wherever y'all getting them things from.
I don't want to know what's happening. Man, They taste
the mate, so you put them on top. And first
of all, that right there my favorite snack. Now, if
you need to go into overtime, oh need a little bonus,
take a little bit of one of them dark chocolate
bars we got you take a couple of squares of
(10:56):
that and put that on top.
Speaker 1 (10:57):
Okay, see, I have never seen that, so that is
a thing that you have been doing when I have
not been around. But it does sound delicious. I thought
you were going to say you drizzled some honey on
that whole, but you didn't.
Speaker 2 (11:09):
That's a good idea too. See. See, my normal routine
is when I'm packing up from the gig and I'm
heading to the car, I text, I say, hold my
watch because you know serious.
Speaker 3 (11:19):
Listen, she do be nosy, she do.
Speaker 2 (11:23):
Text my wife headed to the car. If I don't
hear back from you, I know you sleep. I'm like, oh,
it's bean up, but it's peanup. But but Nana, we
got a chocolate bar.
Speaker 1 (11:39):
This is this is good to know because I knew
what you were doing. I knew the bread, I knew
the banana and the peanut butter. I knew those parts,
but chocolate ad that makes a lot of sense now,
So I'm happy to know that this is what you're doing.
This is also a very respectable snack. I can't think
really in my mind now what, and I guess I
should be there. There would be certain things someone would
(12:00):
that I would be like, hmm, I feel like anyone
snack I would try to respect because snacks are relative
and everyone has various the sundry tastes and likes. But
there would be some things that I'd be like, Ooh,
I don't know. Like if somebody was like, oh, I
go to the gathering and I just bring a bag
of saltines.
Speaker 2 (12:18):
I'd be like snacks, music and I don't know, I would.
Speaker 3 (12:22):
Be like saltines, like you do you?
Speaker 1 (12:24):
Because the thing is the difference between a snack you
enjoy versus what you bring to share with other people.
Like that says a big thing about you, because it's
like I might enjoy something that I know other people
think is whack, and I'm just gonna eat it at
my house. But if I bring something that I know
most people gonna think is whack to share, that to
me is where you're not being a good living room guest,
(12:46):
So we always bring snacks to the living room here, y'all,
let us know, let us know what you think are
the snacks that do not deserve to be brought to gatherings.
That's important since we are also here to talk about food.
This is the third in We're still in our road
story series. We have a few more episodes to share
about that. But this is the last of our food
(13:08):
episodes regarding road stories, and we have two important locations
to cover. We need to circle back to Portland. We
have discussed Portland on this podcast regarding the great shopping
that we have experienced there. We have discussed very slightly
this is a coffee city. So let's talk about what
(13:30):
we have enjoyed in our time that we traveled to Portland.
Speaker 3 (13:34):
What was the food like that we loved.
Speaker 2 (13:36):
I gotta say my favorite thing in Portland is the
food truck scene. Yeah, and I can't even tell you
the name of any of those food trucks. And it's
quite possible none of those food trucks are still there,
that they might have cycled in and out become something else.
But it's one of those type of cities. Austin already
also has the same thing. Chicago kind of similar in
(14:00):
a part of it. But you could go to a
place and I remember there's somebody that all they make
is grilled cheese, different variations of grilled cheese sandwiches, and
I've been eating a grilled cheese sandwich my whole life.
I didn't know you could do different variations, but boy
was I wrong. Them people grilled that cheese and whatever
they did to it, they did it. I remember there
(14:24):
was some sort of a Japanese dish that the lady
only made one thing and there was nothing else. I
don't remember what was, but anyways, it was delicious. Everything
I had from a food truck over there. I'd be like,
how you do that in the truck? I do that right?
What you doing? But sometimes you just don't want to
(14:46):
know because it's delicious. But Portland had that food truck scene.
Speaker 3 (14:50):
I have to say, you.
Speaker 1 (14:50):
Brought up a good point about Portland because Portland. You know,
this is not a disrespectful statement for those of you
that are Portlandian's Portlanders. I don't know what the official
term for those of you that live up in there
or are from there, but Portland, when you're a visitor
gives off like when people said the word hipster, they
(15:11):
really meant that it originated there.
Speaker 2 (15:13):
I think it did.
Speaker 3 (15:15):
But the thing about Portland, though, is like, I feel
like Portland, go ahead and just don't be ashamed of
the fact that it's a very hipstery town. And I
think a.
Speaker 1 (15:24):
Lot of the hipster vibes show up in like the
food truck scene and those things, like the very particular
items that people decided to build their food truck empire from.
And I have to say, in any other city, I
would be like, when I'm in Portland, I'm like, yes,
let's have waffle fries as many different ways as a
waffle fry can be made, a waffle fry dessert. Sure,
(15:47):
let's have a waffle food truck that has savory and
sweet and breakfast and not breakfast.
Speaker 3 (15:53):
Let's do this.
Speaker 2 (15:55):
Just from an outsider looking in, I'm not from there,
so you know. I'm from Atlanta. Been in Atlanta since
before my tenth grade year of high school. This home
to me. Wherever else I've laid my head for any
period of time other than that, this is home atl home.
Been here, So I know how I feel when you
know people say things about Atlanta or presuppositions whatever, outside
(16:18):
of looking at so I understand that somebody from Portland
might hear what I'm about to say and be upset.
I'm just saying from the outside of looking in. Oh boy,
My perspective is that Portland is like that blend, is
a blend of whimsical and furrow brow because it's not like,
(16:42):
it's not like a whimsical, silly place. But you might
see a dude riding up the street on a unicycle
wearing a monocle, right with a furrow brow right, like
what you're doing here, what you're looking at. I'm looking
at the dude on the unicycle wearing a uni class.
Speaker 3 (16:59):
Like it might be.
Speaker 1 (17:00):
It might be the guy on a unicycle with a monocle,
but the shirt says, y'all keep killing the trees.
Speaker 2 (17:06):
Yeah, I think that's the vibe.
Speaker 3 (17:08):
That's the Portland vibe for sure.
Speaker 2 (17:10):
It's like it's like the we we ain't holding on
to traditional norms, but we are upset about something. I think.
Speaker 1 (17:21):
I think you've made a great description there and the
people there. I'm not a beer drinker, but people who
love beer they get involved in that.
Speaker 3 (17:29):
In Portland.
Speaker 1 (17:30):
I do live with a coffee drinker, and Portland do
have the good coffee, though I want to give a
shout out to stump Town went Roasters up in there.
There's I mean, there's multiple amazing coffee to have in Portland.
Speaker 2 (17:51):
I think Portland was one of those first places that
I walked into a coffee shop and tried to ask
for some modification because I still kind of new into
drinking coffee, and so I asked for some kind of
modification and back to the Ferral Brow. They they handed
one out, you know, I mean, they let me know
that ain't coffee shunned. Oh yeah, oh.
Speaker 3 (18:12):
Yeah, that that does happen in Portland. That does. I really.
My favorite food thing in Portland is boodful.
Speaker 2 (18:17):
It felt like I got roasted ooh burn Starbucks.
Speaker 1 (18:25):
My favorite thing is Voodoo Donuts. I'm at a point
of life where the amount of things I will wait
in line for is very little. Like I will no
longer wait in line to get in the club, I
will no longer wait in line.
Speaker 3 (18:39):
To be shopping on Black Friday. Like it's just things.
I'm just not gonna do it.
Speaker 1 (18:44):
But in Portland, standing in line for Voodoo Donuts, I
will do it. We'll do it, and I will have
no regrets. That was my first donut with like cereal
as a topping see fruit loops.
Speaker 2 (18:58):
Now, now back to my point, poo doo, edit not edit.
Speaker 1 (19:03):
That's one time you get to say it to yourself
my podcast.
Speaker 2 (19:11):
I'll be like, Matt, edit that. Leave it in, y'all laughing.
Let's go to commercial and we're back. And so my
(19:35):
point about Voodoo Donuts, about Portland being whimsical, O brown
Voodoo Donuts. You walk in and they're going to have
a donut with pink icing with Captain crunch or whatever
cereals stacked high on it with some like little kids toys.
Also have skulls all over there, you know what I mean,
(19:57):
look like a tattoo shop slash own that shop. Yeah,
and so it's like we're whimsical, but don't play with us.
Speaker 1 (20:03):
It's very It's Voodoo Donuts definitely gave me, like, I
appreciate you bringing up the word whimsical because it definitely
gave me like is it whimsy? Is it punk rock?
Is it the werethos? Like we're just we're just here
in like a combination of things. But either way, I
accept that combination because those donuts were delicious. And then
for me, this ain't no disrespect to the other outposts
(20:26):
of Voodoo Donuts, but I've had Voodoo Donuts in another
city and it just ain't the same. It's just not
the same. Like it's just really like, if you're gonna
have Voodoo Donuts, at least your first time, have it
in Portland, get that pink.
Speaker 3 (20:39):
Box, that pink dan and lot like do the whole thing.
Speaker 2 (20:44):
I feel like, you know, back in the day, when
you be walking through the mall and you'd see somebody
with that whatever bag of the shop, that's like the expense,
Like ooh, they shopped at whatever. Like remember back when
everybody's wearing guest jeans with a little triangle on the pipe.
You see somebody with that guest bag, You're.
Speaker 3 (21:01):
Like, oh right, why the status.
Speaker 2 (21:04):
I feel like carrying that pink box through the airport is.
Speaker 1 (21:07):
Like, oh, for sure that That's definitely a thing that
I know we did probably multiple times, is get them
donuts and take them back and then everybody at the
airport know what you got, which is a little risky
on our part because I mean they know what you
got TSA could be like I got to search it.
Speaker 3 (21:23):
I need to keep this.
Speaker 1 (21:24):
I think this was a liquid liquid to hold this
all Right, Our next food stop, which is important as
our last one, is Texas. And I'm saying the state
of Texas. But if I'm honest, I really and truly
mean San Antonio in Austin, really, you know, no disrespect
to the other cities.
Speaker 2 (21:44):
Shout out the Houston.
Speaker 3 (21:45):
Okay, I do want to give Houston ann.
Speaker 2 (21:47):
Shout out to Houston.
Speaker 1 (21:48):
But the thing about Houston that's interesting for me is
I feel like, because Houston is such an international city,
it's like the food there, the food scene there feels
like so varied, whereas when we have gone to San
Antonio and Austin that is really to get like tex
mechs wasted, that's really like the vibe. But I do
(22:09):
want to give an honorable mention to Houston, Texas because
generally the food there, and really Austin too, Like I
think Austin had generally a great food scene. But we
need to talk specifically about tacos right now. Yes, these
are two people that lived in Texas for a long
periods of time. You lived in the Dallas area for
over ten years or around ten years I lived in
(22:31):
San Antonio for sheesh. I guess almost no, not quite
ten years, probably like probably six years until I went
away to college. But then all that time I was
in college, my mom still lived there, so I was
still coming home. So maybe around ten years if you
count all the breaks and everything from school that I
was coming home. Okay, I need to talk about breakfast tacos.
(22:52):
Breakfast tacos are such a staple of life in all
of Texas, but in particular ways in South Texas, like
that that's your your breakfast taco spot is right next
to like McDonald's. Like how some of us grew up
like your parents. Speaking of stunting on people, your parents
(23:13):
could take you to a dentist appointment and then be like, oh,
we didn't have time to get you breakfast, and how
they stop and get you the big platter that was
in the styrofoam thing. It had the pancake and the
little sausages. If you showed up to school with that,
the kids would be like the kids would be like.
Speaker 2 (23:29):
Damn, I gotta stay, Like.
Speaker 1 (23:34):
Give you regrets about that cold cereal they had? So
basically in Texas, you could have the equivalent of that.
The same way people felt about going to get McDonald's breakfast,
you feel that way about having breakfast tacos. Also when
you are traveling in church space like we were for
a long time, church business is real big in Texas.
(23:56):
In Texas, like, what's funny y'all is we used to
travel to Tech so much when we were doing church gigs.
Now that neither of us are doing church gigs, we
don't never never go to Texas unless it's for leisure
because we're going to like see some friends, or we
just have a city there we wanted to travel to.
(24:16):
But Dallas, Texas don't never see us no more because
the main reason we got booked over there was church.
But I'm gonna tell you one thing. When we were
doing Sunday services and those people would show up with
the long aluminum pan of the breakfast tacos rolled up
in the foil.
Speaker 2 (24:32):
Me tell you the green room in a very large
church in Texas more than likely was about to have
some bomb breakfast talk.
Speaker 1 (24:43):
Yo yo. I want to give a special shout out
to my Dallas people and the colachis because I don't
know nothing about that.
Speaker 3 (24:48):
I know nothing about that. In San Antonio, I don't.
Speaker 2 (24:49):
Know about klachi. So I got to Dallas.
Speaker 3 (24:51):
Either, No, so I do Dallas.
Speaker 1 (24:53):
You do get a small minor shout out right there
on the colachis because some of those churches you would
get breakfast tacos and kalachi.
Speaker 2 (25:00):
And some of those mom and pop donut shops were
really good. That's where you got the klachis. And then
the one that had a little bit of the jalapeno
in there. Oh lort hey.
Speaker 1 (25:15):
I'm gonna tell y'all right now. Also, when it comes
to breakfast tacos, this the shout outs I want to give.
I want to give a shout out to a potato
and egg taco. I want to give a shout out
to a bean and cheese. Very specifically, I want to
give a shout out to eggs bacon cheese outside there. Also,
I want to give a shout out to a bean
bacon cheese. It's just a few Like remember when you
was in school and they would be like, how many
(25:37):
combinations of these blah blah blah ingredients? Like I really
wish they would have given me that when I was
in school in Texas. Related to the things that go
into breakfast taco.
Speaker 3 (25:48):
But here's the thing.
Speaker 1 (25:49):
We live here in Atlanta. The people here be trying
to make breakfast tacos. But I'm gonna tell you where
they're going wrong. In my opinion, it's too many ingredients.
It's too many choices, it's too many things you can't
be adding, like caramelized onions and sweet potato.
Speaker 3 (26:08):
Don't do that.
Speaker 1 (26:09):
Just focus on you need to have eggs, bacon, beans, potatoes, cheese.
Maybe there's a chariso. Oh, I mean you less, you
really less than ten ingredients that you could possibly choose
for this, and all them ingredients in whatever various ways
you're gonna mash them.
Speaker 3 (26:27):
Up, gonna be delish. I missed that very much.
Speaker 1 (26:31):
Whenever we go to Texas to this day, the last
time we went to Texas for the pandemic, No, we
actually have taken one more trip since the pandemic started.
We took one trip and the first thing we did,
got the rental car and did what drove straight to
the taco spot. Raight to the taco spot, like need
(26:51):
that breakfast. Sat in the lobby of the hotel.
Speaker 2 (26:55):
They had this, They had this spit with the pork
with the dripping them down and the pineapples dripping down.
Speaker 3 (27:02):
Oh listen, I'm okay.
Speaker 1 (27:08):
We do need to speak about the brisket because it's
very it's very interesting the amount of places that we've
traveled and sort of the various versions of barbecue. You know,
I'm putting my big air quotes there, Like you could
go to Memphis and that's a different barbecue. You could
be in Kansas City and that's different. You have barbecue
in North Carolina, that's different. When people in Texas say barbecue,
they typically mean something involving.
Speaker 2 (27:30):
Brisket, smoked meat.
Speaker 1 (27:32):
Yeah, and that brisket Yo.
Speaker 2 (27:37):
Texas on that.
Speaker 1 (27:38):
I'm gonna tell y'all, Like we we have traveled other
places that have said they have brisket on the menu,
and yikes, it's just it's never it's never great.
Speaker 2 (27:47):
If I didn't know better, I'd be like, Wow, the
problem is my taste, Bud.
Speaker 3 (27:53):
That's it.
Speaker 2 (27:54):
Ain't no better, that's it.
Speaker 1 (27:55):
I also want to give a shout out to the
Texas establishment, especially San Antonio and Austin where you can
see the theias and the abuelas in the back like
handmaking tortillas. Like I I'm just telling y'all beautiful thing
like when we go to Texas, we are people that
go ahead and get taco wasted. Like if they asking me,
(28:19):
do I have dietary restrictions, not this trip, Nope, I'm
eating this whatever. This is the caso, the piko de
gayo in Texas. They know the difference between salsa and
piko de gyo.
Speaker 3 (28:32):
That is not the same.
Speaker 1 (28:33):
Wow, it's so much, so much, it's so much. I
also want to give a shout out in San Antonio too.
I think it's called the Original Donut Shop, which is
one of our favorite taco places in San Antonio because
they have donuts and tacos all in one. Great I
want to give a special shout out to my favorite
donut place in the country, Gordos, which is in Austin, Texas.
(28:56):
And Gordos, I don't know their food truck location may
have changed, but they used to have a food truck
location pre pandemic that was next to a taco food
truck that was called mes Colitos as a win win
and we would stop up in there and get both
of them. Hose donut easy, get the taco, get a
hot ethos.
Speaker 2 (29:16):
Like and just listen, get cozy.
Speaker 1 (29:19):
I'm telling y'all right now, like a time is gonna
come where we are going to go back to that
area of Texas. I don't know We're gonna fly into
San Antonio. I got to get to Austin for the day.
Speaker 2 (29:29):
Listen, any for the day. Anybody works at a big
old church in Texas. I know Mina probably ain't gonna
show up and do it. But if you want me
to recite he is here, I bet I could do
it by now. I bet I could do it by now.
He is here.
Speaker 1 (29:44):
What we're trying to say, No, what we really need
are do y'all got to the corporate gig? Who got
a corporate gig in Texas that pays very well? And
that in our rider y'all can just bring us these
tacos at eight am.
Speaker 3 (29:59):
That would be the best case scenarios. That's all. I'm saying.
Speaker 1 (30:02):
So much food on the road to enjoy. And I'll
tell you one thing, and as we like close the
food portion of our Road Stories episodes, I feel like
the thing that I've had time to think about as
we've not been on the road as much, and it
just gave me time to think about what do I
really miss about that? And I've talked to some other
(30:22):
friends that were sort of in the same kind of
like rigor of travel that we were, and some of
it is I miss traveling. I miss being able to
go to those cities. So that said to me, well,
I want to make a priority of you know, once
a year or twice a year, you know, however much
the budget allows to just travel some places, go to
the cities now that we don't have to go there
(30:44):
just because we're working, right, And sometimes we do go
to cities and work, but we're not doing gigs there,
so we're going there. I maybe we're working on projects
or working on client work, or you know, filming or
recording for something else. But like enjoy the cities when
you go there, because times nine times out of ten
when we travel now, we're like not on anyone else's
(31:04):
schedule for the most part, so we can take our
time and go to some food trucks and find the
coffee spots we love to go to. And so I
do want to like bring that back some parts of
where we were traveling. I don't want to travel back.
Speaker 3 (31:16):
To them places, but traveling to some places we love I.
Speaker 2 (31:20):
Do want to do that, you know, yeah, see the culture, Yeah,
and learn something.
Speaker 1 (31:26):
Top top cities for me, if we could choose trips
to go to. Next top cities from you would be
Austin slash San Antonio area because they're close enough you
can do both of them in one. Chicago, Philly. If
I was going to take a food trip, I was
gonna go one place. You have twenty four to forty
eight hours and all you're gonna do is eat the food. Yep,
it would be them three easily. Top areas for me.
(31:46):
What about you?
Speaker 2 (31:47):
Same Oshkosh, Wisconsin. Huh is that a place?
Speaker 3 (31:53):
Yes?
Speaker 2 (31:54):
Actually did we end up there?
Speaker 3 (31:56):
I think we did actually one time.
Speaker 1 (31:58):
I remember you're close to Yeah, but you feel like
you would go to that?
Speaker 2 (32:03):
I feel like, yeah, Chicago, Yeah, that's the top. That's
the one in Philly.
Speaker 3 (32:09):
Top three out of here.
Speaker 1 (32:12):
So maybe you all will see us around and we
if we travel out there just to eat some food,
we will definitely keep y'all posted. Tune into our next
Road Stories episode where we tell you how sometimes on
the road things get ter. See y'all next time. Her
(32:40):
with Amina Brown is produced by Matt Owen for Sober
Feedy Productions as a part of the Seneca Women Podcast
Network and partnership with iHeartRadio. Thanks for listening and don't
forget to subscribe, rate, and review the podcast.
Hey, everybody, welcome back to another new episode of Her
with Amina Brown. And it is a road Stories episode.
So that means my husband, who is usually the producer
that you all don't get to hear from, you get
to hear from him. So Matt is here.
Speaker 2 (00:52):
Guess who's back.
Speaker 1 (00:55):
Matt's here in the living room with us. And Matt's
always here to bring a snack or to eat a snack.
And you know, I don't remember if I ever asked
you that when we first started doing Road Stories, because
normally I ask a guest if they were going to
hang out in the living room with their friends and
they were asked to bring a snack. Okay, what snack.
Speaker 3 (01:17):
Would they bring? What? What would be your snack that
you would bring?
Speaker 2 (01:21):
Hm. See, the problem is normally when you ask that question,
you asking a lady, and you can't say all but
mostly ladies are pretty thoughtful to people. I represent the
other set of the population, a dude, and I'm not
a mindless.
Speaker 3 (01:41):
Dude, that's true.
Speaker 2 (01:43):
But us dudes, we're gonna do like what is the
easiest thing. Okay, so I'm probably bringing some Dorito's.
Speaker 3 (01:51):
Okay, that's not a bad choice, though A.
Speaker 2 (01:54):
Jar of something to dip that gurrito in.
Speaker 3 (01:57):
Maybe what's the flavor of dorito that you that you
would really pick or is it just whatever? Is the
first one?
Speaker 2 (02:02):
Well, I was told that cool Ranch is my favorite.
Speaker 1 (02:05):
Please y'all the way that Matt is hating on me
in this episode, y'all, I mean, it's a good chip. Okay,
First of all, this is respect This is a respectable snack.
Choice is to bring a bag of Dorito's to a
gathering of friends and to bring some element of dit
(02:26):
which I feel would probably be of a cheesy.
Speaker 3 (02:29):
Sort of nature. That's respectable.
Speaker 1 (02:32):
But also, listeners, I just want y'all to know which
I feel I may have referenced in a previous episode
that we released for our anniversary one or two years ago,
so I would try to make sure we get that
in the show notes. That is a shout out to
the show notes that if we're ever here talking about
something and you're like, oh a link, wait, I can't remember,
you don't have to remember, because you can go to
(02:54):
Amina Brown dot com slash her with Amina. The links
are right there. Okay, So I'm gonna try to link
to the actual episode where Matt and I tell our
story of how we had got together. But a part
of that story was me asking Matt to build a
show with me in the studio, and I didn't have
money to pay him, and for some reason I had
in my head that he would be a cool ranch
(03:17):
Doirdo's person.
Speaker 2 (03:19):
Maybe you thought I was a cool type of dude
and cool people eat cool.
Speaker 1 (03:23):
Ranch maybe so I mean I also feel generationally like
Dorito's is premium snack. Like when we were kids, and
if you were having a lunch made for you by
your parents, and your parents went and got the little
mini bags of chips, bless their hearts if they got
the variety bag, because I was never really a free
those girl and the plane lays also could like kick
(03:47):
rocks for me as a kid, but them do Rito's,
the regular original and the cool ranch. Like if you
open up your lunch box and that's what you had immediately,
it must be that your parents love you more than
the rest of those kids.
Speaker 2 (04:02):
Yeah, you felt cool because also that meant that your
parents probably just went to the store, So that means
your family doing all It's like you showing up in
the start of a jacket. You got to start a
jacket in your lunch box because everybody knows. You go
to your friend's house and they mom ain't been to
the store, and the men and mom dad whoever ain't
been to the store in a minute, and all you
(04:24):
saw was a bunch of Fredo, them little Freedo bags.
You know, Okay, okay, we're getting leftovers today.
Speaker 1 (04:32):
Yes, that makes life hard. Like I hated that variety
bag because when it came time to eat them fridos.
Speaker 3 (04:39):
This is another thing.
Speaker 1 (04:40):
And I don't know because the kids that we have
in our lives, I haven't really asked a lot of
like lunchtime questions of them, and then things have changed,
so I don't know if kids is still getting their
lunch is made or if they just eating there at school.
I don't know, but I'm gonna tell you right now.
I want to give a shout out to gen X
for learning negotiation skills very early in life, because if
(05:03):
you had a bag of chips and your lunch that
you hate, you had to really try to present some
other kid. Now, hopefully I remember having some other friends
or other people I went to school with they love
a Freedo bag, so they would be happy to trade
me that for they you know, now now for FreeDOS,
you're not gonna get gushers because that's not equal negotiation tactic.
(05:23):
It's not an equal trade. So I don't know if
you're getting like a Welshi's fruit snack, which is still
a good thing, but it's not or if you're getting
an apple sauce. But I would rather have an apple sauce
than eat freeedos.
Speaker 2 (05:33):
For me, what was what was the sour one? Like
you bit into it and.
Speaker 3 (05:38):
That wasn't a gusher too, That was a gusher. Yeah,
gusher had a sour They had a sour one. They
had a sour one.
Speaker 1 (05:43):
Yeah, So shout out to gen X because you had
to really, you know, learn how to do the best
with what you had, or learn how to trade up.
Speaker 2 (05:51):
We've been navigating things like that. Talk about a recession. Yeah,
when you show up with a free doo bag, you
knew you was in a recession and you had to
figure it out.
Speaker 3 (06:01):
Yeah, you had to.
Speaker 1 (06:01):
You had to do work out of trade. But it
turns out some people like Friedo's.
Speaker 2 (06:05):
Although from Fridos is listening, mm hmmmm, I would love
a bag right now.
Speaker 1 (06:10):
Well, the at least the Freedo's first. Of all, Freedo
is a Lay brand, and Lays has other wonderful chips,
so I can appreciate the brand of Lays without having
a rock for them Friedo chips. Now, the only time
then Friedo chips came in good is somebody at the
football games of our high school team would cut.
Speaker 3 (06:32):
The bag, the Freedo bag. Okay, you about to go there.
Speaker 1 (06:35):
Okay, they would cut the bag and then they would
dump a little chili and a little cheese in that hole.
Or they would dump the Freedo's back out and put
it in that little paper yeah, kind of like paper.
Speaker 2 (06:48):
Little bowl that you would get you're doing it.
Speaker 1 (06:51):
The high school thing. They would dump that in. And
that's really you know a different type of nacho situation.
Speaker 2 (06:57):
So called it a walking taco. I've heard it, like
different chives, different like And you know, that's a shout
out to being in our forties now, you know what
I mean. We know how to take what maybe at
one time might not have been the chosen chip bag
down my mind, and then you put a little cheese
(07:19):
melted on there, no cheese on just about anything.
Speaker 3 (07:23):
It does.
Speaker 2 (07:23):
That's how about adding like chili. The chili is really
what adding some CHRISO. We was at a restaurant the
other night and somehow another we got a side of
chariso and.
Speaker 3 (07:34):
Added into the case.
Speaker 2 (07:35):
Oh my god, add it into the CASEO.
Speaker 1 (07:38):
This is We were talking about miracles people praise are
I'm I'm doing miraculously. Yes, that's definitely. You want to
do the praise hand with the ninety degree angle at
the elbow, or the praise doesn't.
Speaker 3 (07:49):
Arrive to God.
Speaker 1 (07:50):
I don't make the rest, guys, I don't make the rules. Okay,
So thank you Matt for sharing your snack, which, albeit
an easy snack, is respectable. And we thank you for
bringing into the living room.
Speaker 2 (08:00):
And you know that is a thing. Though I would
say that like your other guests, because I edit your podcast,
and of course I'm interested in what you do, so
I listen. I'm a big fan. Wow, everybody subscribe right now.
But you've got people on here. When you ask them,
they're like, I make this deluxe salad from scratch. Like
(08:21):
I'm putting things together and some people are baking things,
some people in the oven, and I'm like, man, we've
had some.
Speaker 1 (08:27):
Very like high level deli meats as well for some tracouteriies.
There's some high level tracuterie what I'm talking about with
some mena brown guests, some high level pershodo is out here.
Speaker 2 (08:37):
You get it. Some dudes together. First of all, getting
dudes to actually get together and say, here's what we
usually say, Yeah, man, let's get together sometimes and I
know you be rolling your eyes because we ain't never
gonna get together. Ain't nobody gonna put that one. But
by the time we finally get it's probably a big
game or something like that on. Some might gonna bring
a six pack of beer, and some might gonna bring
a bag of chips, and somebody gonna bring a jar
(08:59):
or something dip in and that's about it. But we
make it work.
Speaker 1 (09:03):
I do want to give you a little more credit
than you're giving yourself, because when we have gone to
some co ed gatherings for a game, the people trust
you to bring the wings because they know that you
are a chicken, a chicken connoisseur, particularly a fried chicken connoisseur.
(09:24):
Like if there was a somalier for fried chicken, that
would be you. So we have had some gatherings where
I was like, hey, what should what should we bring?
And they'd be like, oh, it's Matt coming with you,
and I'd be like yeah, They like, all right, y'all
bring the wings then.
Speaker 2 (09:37):
Yeah. I mean, if you're going to be good at something,
chicken is a good thing to be you know.
Speaker 3 (09:43):
It's a good thing to know. So so shout.
Speaker 2 (09:45):
Out to Granted, that's the snack that I bring if
I'm going somewhere. Now my go to snack for myself. Okay,
it's different. I can't quite figure out how to bring
the snack somewhere. Okay, but my favorite snacks to make
late at night when I come home from djaying and
(10:07):
I'm trying not to eat a thousand plus calories like
I once did. I ain't getting no younger trying to
change it up. So I get like a little bit
of sour dough bread. Okay, now we're doing the multi
grain sour dough right because we're in our forties. So
I toasted, put some crunchy peanut butter on it, Slice
(10:28):
up a banana. Shout out to your decaf farmers.
Speaker 1 (10:31):
Market them bananas.
Speaker 2 (10:34):
Them organic bananas taste different wherever y'all getting them things from.
I don't want to know what's happening. Man, They taste
the mate, so you put them on top. And first
of all, that right there my favorite snack. Now, if
you need to go into overtime, oh need a little bonus,
take a little bit of one of them dark chocolate
bars we got you take a couple of squares of
(10:56):
that and put that on top.
Speaker 1 (10:57):
Okay, see, I have never seen that, so that is
a thing that you have been doing when I have
not been around. But it does sound delicious. I thought
you were going to say you drizzled some honey on
that whole, but you didn't.
Speaker 2 (11:09):
That's a good idea too. See. See, my normal routine
is when I'm packing up from the gig and I'm
heading to the car, I text, I say, hold my
watch because you know serious.
Speaker 3 (11:19):
Listen, she do be nosy, she do.
Speaker 2 (11:23):
Text my wife headed to the car. If I don't
hear back from you, I know you sleep. I'm like, oh,
it's bean up, but it's peanup. But but Nana, we
got a chocolate bar.
Speaker 1 (11:39):
This is this is good to know because I knew
what you were doing. I knew the bread, I knew
the banana and the peanut butter. I knew those parts,
but chocolate ad that makes a lot of sense now,
So I'm happy to know that this is what you're doing.
This is also a very respectable snack. I can't think
really in my mind now what, and I guess I
should be there. There would be certain things someone would
(12:00):
that I would be like, hmm, I feel like anyone
snack I would try to respect because snacks are relative
and everyone has various the sundry tastes and likes. But
there would be some things that I'd be like, Ooh,
I don't know. Like if somebody was like, oh, I
go to the gathering and I just bring a bag
of saltines.
Speaker 2 (12:18):
I'd be like snacks, music and I don't know, I would.
Speaker 3 (12:22):
Be like saltines, like you do you?
Speaker 1 (12:24):
Because the thing is the difference between a snack you
enjoy versus what you bring to share with other people.
Like that says a big thing about you, because it's
like I might enjoy something that I know other people
think is whack, and I'm just gonna eat it at
my house. But if I bring something that I know
most people gonna think is whack to share, that to
me is where you're not being a good living room guest,
(12:46):
So we always bring snacks to the living room here, y'all,
let us know, let us know what you think are
the snacks that do not deserve to be brought to gatherings.
That's important since we are also here to talk about food.
This is the third in We're still in our road
story series. We have a few more episodes to share
about that. But this is the last of our food
(13:08):
episodes regarding road stories, and we have two important locations
to cover. We need to circle back to Portland. We
have discussed Portland on this podcast regarding the great shopping
that we have experienced there. We have discussed very slightly
this is a coffee city. So let's talk about what
(13:30):
we have enjoyed in our time that we traveled to Portland.
Speaker 3 (13:34):
What was the food like that we loved.
Speaker 2 (13:36):
I gotta say my favorite thing in Portland is the
food truck scene. Yeah, and I can't even tell you
the name of any of those food trucks. And it's
quite possible none of those food trucks are still there,
that they might have cycled in and out become something else.
But it's one of those type of cities. Austin already
also has the same thing. Chicago kind of similar in
(14:00):
a part of it. But you could go to a
place and I remember there's somebody that all they make
is grilled cheese, different variations of grilled cheese sandwiches, and
I've been eating a grilled cheese sandwich my whole life.
I didn't know you could do different variations, but boy
was I wrong. Them people grilled that cheese and whatever
they did to it, they did it. I remember there
(14:24):
was some sort of a Japanese dish that the lady
only made one thing and there was nothing else. I
don't remember what was, but anyways, it was delicious. Everything
I had from a food truck over there. I'd be like,
how you do that in the truck? I do that right?
What you doing? But sometimes you just don't want to
(14:46):
know because it's delicious. But Portland had that food truck scene.
Speaker 3 (14:50):
I have to say, you.
Speaker 1 (14:50):
Brought up a good point about Portland because Portland. You know,
this is not a disrespectful statement for those of you
that are Portlandian's Portlanders. I don't know what the official
term for those of you that live up in there
or are from there, but Portland, when you're a visitor
gives off like when people said the word hipster, they
(15:11):
really meant that it originated there.
Speaker 2 (15:13):
I think it did.
Speaker 3 (15:15):
But the thing about Portland, though, is like, I feel
like Portland, go ahead and just don't be ashamed of
the fact that it's a very hipstery town. And I
think a.
Speaker 1 (15:24):
Lot of the hipster vibes show up in like the
food truck scene and those things, like the very particular
items that people decided to build their food truck empire from.
And I have to say, in any other city, I
would be like, when I'm in Portland, I'm like, yes,
let's have waffle fries as many different ways as a
waffle fry can be made, a waffle fry dessert. Sure,
(15:47):
let's have a waffle food truck that has savory and
sweet and breakfast and not breakfast.
Speaker 3 (15:53):
Let's do this.
Speaker 2 (15:55):
Just from an outsider looking in, I'm not from there,
so you know. I'm from Atlanta. Been in Atlanta since
before my tenth grade year of high school. This home
to me. Wherever else I've laid my head for any
period of time other than that, this is home atl home.
Been here, So I know how I feel when you
know people say things about Atlanta or presuppositions whatever, outside
(16:18):
of looking at so I understand that somebody from Portland
might hear what I'm about to say and be upset.
I'm just saying from the outside of looking in. Oh boy,
My perspective is that Portland is like that blend, is
a blend of whimsical and furrow brow because it's not like,
(16:42):
it's not like a whimsical, silly place. But you might
see a dude riding up the street on a unicycle
wearing a monocle, right with a furrow brow right, like
what you're doing here, what you're looking at. I'm looking
at the dude on the unicycle wearing a uni class.
Speaker 3 (16:59):
Like it might be.
Speaker 1 (17:00):
It might be the guy on a unicycle with a monocle,
but the shirt says, y'all keep killing the trees.
Speaker 2 (17:06):
Yeah, I think that's the vibe.
Speaker 3 (17:08):
That's the Portland vibe for sure.
Speaker 2 (17:10):
It's like it's like the we we ain't holding on
to traditional norms, but we are upset about something. I think.
Speaker 1 (17:21):
I think you've made a great description there and the
people there. I'm not a beer drinker, but people who
love beer they get involved in that.
Speaker 3 (17:29):
In Portland.
Speaker 1 (17:30):
I do live with a coffee drinker, and Portland do
have the good coffee, though I want to give a
shout out to stump Town went Roasters up in there.
There's I mean, there's multiple amazing coffee to have in Portland.
Speaker 2 (17:51):
I think Portland was one of those first places that
I walked into a coffee shop and tried to ask
for some modification because I still kind of new into
drinking coffee, and so I asked for some kind of
modification and back to the Ferral Brow. They they handed
one out, you know, I mean, they let me know
that ain't coffee shunned. Oh yeah, oh.
Speaker 3 (18:12):
Yeah, that that does happen in Portland. That does. I really.
My favorite food thing in Portland is boodful.
Speaker 2 (18:17):
It felt like I got roasted ooh burn Starbucks.
Speaker 1 (18:25):
My favorite thing is Voodoo Donuts. I'm at a point
of life where the amount of things I will wait
in line for is very little. Like I will no
longer wait in line to get in the club, I
will no longer wait in line.
Speaker 3 (18:39):
To be shopping on Black Friday. Like it's just things.
I'm just not gonna do it.
Speaker 1 (18:44):
But in Portland, standing in line for Voodoo Donuts, I
will do it. We'll do it, and I will have
no regrets. That was my first donut with like cereal
as a topping see fruit loops.
Speaker 2 (18:58):
Now, now back to my point, poo doo, edit not edit.
Speaker 1 (19:03):
That's one time you get to say it to yourself
my podcast.
Speaker 2 (19:11):
I'll be like, Matt, edit that. Leave it in, y'all laughing.
Let's go to commercial and we're back. And so my
(19:35):
point about Voodoo Donuts, about Portland being whimsical, O brown
Voodoo Donuts. You walk in and they're going to have
a donut with pink icing with Captain crunch or whatever
cereals stacked high on it with some like little kids toys.
Also have skulls all over there, you know what I mean,
(19:57):
look like a tattoo shop slash own that shop. Yeah,
and so it's like we're whimsical, but don't play with us.
Speaker 1 (20:03):
It's very It's Voodoo Donuts definitely gave me, like, I
appreciate you bringing up the word whimsical because it definitely
gave me like is it whimsy? Is it punk rock?
Is it the werethos? Like we're just we're just here
in like a combination of things. But either way, I
accept that combination because those donuts were delicious. And then
for me, this ain't no disrespect to the other outposts
(20:26):
of Voodoo Donuts, but I've had Voodoo Donuts in another
city and it just ain't the same. It's just not
the same. Like it's just really like, if you're gonna
have Voodoo Donuts, at least your first time, have it
in Portland, get that pink.
Speaker 3 (20:39):
Box, that pink dan and lot like do the whole thing.
Speaker 2 (20:44):
I feel like, you know, back in the day, when
you be walking through the mall and you'd see somebody
with that whatever bag of the shop, that's like the expense,
Like ooh, they shopped at whatever. Like remember back when
everybody's wearing guest jeans with a little triangle on the pipe.
You see somebody with that guest bag, You're.
Speaker 3 (21:01):
Like, oh right, why the status.
Speaker 2 (21:04):
I feel like carrying that pink box through the airport is.
Speaker 1 (21:07):
Like, oh, for sure that That's definitely a thing that
I know we did probably multiple times, is get them
donuts and take them back and then everybody at the
airport know what you got, which is a little risky
on our part because I mean they know what you
got TSA could be like I got to search it.
Speaker 3 (21:23):
I need to keep this.
Speaker 1 (21:24):
I think this was a liquid liquid to hold this
all Right, Our next food stop, which is important as
our last one, is Texas. And I'm saying the state
of Texas. But if I'm honest, I really and truly
mean San Antonio in Austin, really, you know, no disrespect
to the other cities.
Speaker 2 (21:44):
Shout out the Houston.
Speaker 3 (21:45):
Okay, I do want to give Houston ann.
Speaker 2 (21:47):
Shout out to Houston.
Speaker 1 (21:48):
But the thing about Houston that's interesting for me is
I feel like, because Houston is such an international city,
it's like the food there, the food scene there feels
like so varied, whereas when we have gone to San
Antonio and Austin that is really to get like tex
mechs wasted, that's really like the vibe. But I do
(22:09):
want to give an honorable mention to Houston, Texas because
generally the food there, and really Austin too, Like I
think Austin had generally a great food scene. But we
need to talk specifically about tacos right now. Yes, these
are two people that lived in Texas for a long
periods of time. You lived in the Dallas area for
over ten years or around ten years I lived in
(22:31):
San Antonio for sheesh. I guess almost no, not quite
ten years, probably like probably six years until I went
away to college. But then all that time I was
in college, my mom still lived there, so I was
still coming home. So maybe around ten years if you
count all the breaks and everything from school that I
was coming home. Okay, I need to talk about breakfast tacos.
(22:52):
Breakfast tacos are such a staple of life in all
of Texas, but in particular ways in South Texas, like
that that's your your breakfast taco spot is right next
to like McDonald's. Like how some of us grew up
like your parents. Speaking of stunting on people, your parents
(23:13):
could take you to a dentist appointment and then be like, oh,
we didn't have time to get you breakfast, and how
they stop and get you the big platter that was
in the styrofoam thing. It had the pancake and the
little sausages. If you showed up to school with that,
the kids would be like the kids would be like.
Speaker 2 (23:29):
Damn, I gotta stay, Like.
Speaker 1 (23:34):
Give you regrets about that cold cereal they had? So
basically in Texas, you could have the equivalent of that.
The same way people felt about going to get McDonald's breakfast,
you feel that way about having breakfast tacos. Also when
you are traveling in church space like we were for
a long time, church business is real big in Texas.
(23:56):
In Texas, like, what's funny y'all is we used to
travel to Tech so much when we were doing church gigs.
Now that neither of us are doing church gigs, we
don't never never go to Texas unless it's for leisure
because we're going to like see some friends, or we
just have a city there we wanted to travel to.
(24:16):
But Dallas, Texas don't never see us no more because
the main reason we got booked over there was church.
But I'm gonna tell you one thing. When we were
doing Sunday services and those people would show up with
the long aluminum pan of the breakfast tacos rolled up
in the foil.
Speaker 2 (24:32):
Me tell you the green room in a very large
church in Texas more than likely was about to have
some bomb breakfast talk.
Speaker 1 (24:43):
Yo yo. I want to give a special shout out
to my Dallas people and the colachis because I don't
know nothing about that.
Speaker 3 (24:48):
I know nothing about that. In San Antonio, I don't.
Speaker 2 (24:49):
Know about klachi. So I got to Dallas.
Speaker 3 (24:51):
Either, No, so I do Dallas.
Speaker 1 (24:53):
You do get a small minor shout out right there
on the colachis because some of those churches you would
get breakfast tacos and kalachi.
Speaker 2 (25:00):
And some of those mom and pop donut shops were
really good. That's where you got the klachis. And then
the one that had a little bit of the jalapeno
in there. Oh lort hey.
Speaker 1 (25:15):
I'm gonna tell y'all right now. Also, when it comes
to breakfast tacos, this the shout outs I want to give.
I want to give a shout out to a potato
and egg taco. I want to give a shout out
to a bean and cheese. Very specifically, I want to
give a shout out to eggs bacon cheese outside there. Also,
I want to give a shout out to a bean
bacon cheese. It's just a few Like remember when you
was in school and they would be like, how many
(25:37):
combinations of these blah blah blah ingredients? Like I really
wish they would have given me that when I was
in school in Texas. Related to the things that go
into breakfast taco.
Speaker 3 (25:48):
But here's the thing.
Speaker 1 (25:49):
We live here in Atlanta. The people here be trying
to make breakfast tacos. But I'm gonna tell you where
they're going wrong. In my opinion, it's too many ingredients.
It's too many choices, it's too many things you can't
be adding, like caramelized onions and sweet potato.
Speaker 3 (26:08):
Don't do that.
Speaker 1 (26:09):
Just focus on you need to have eggs, bacon, beans, potatoes, cheese.
Maybe there's a chariso. Oh, I mean you less, you
really less than ten ingredients that you could possibly choose
for this, and all them ingredients in whatever various ways
you're gonna mash them.
Speaker 3 (26:27):
Up, gonna be delish. I missed that very much.
Speaker 1 (26:31):
Whenever we go to Texas to this day, the last
time we went to Texas for the pandemic, No, we
actually have taken one more trip since the pandemic started.
We took one trip and the first thing we did,
got the rental car and did what drove straight to
the taco spot. Raight to the taco spot, like need
(26:51):
that breakfast. Sat in the lobby of the hotel.
Speaker 2 (26:55):
They had this, They had this spit with the pork
with the dripping them down and the pineapples dripping down.
Speaker 3 (27:02):
Oh listen, I'm okay.
Speaker 1 (27:08):
We do need to speak about the brisket because it's
very it's very interesting the amount of places that we've
traveled and sort of the various versions of barbecue. You know,
I'm putting my big air quotes there, Like you could
go to Memphis and that's a different barbecue. You could
be in Kansas City and that's different. You have barbecue
in North Carolina, that's different. When people in Texas say barbecue,
they typically mean something involving.
Speaker 2 (27:30):
Brisket, smoked meat.
Speaker 1 (27:32):
Yeah, and that brisket Yo.
Speaker 2 (27:37):
Texas on that.
Speaker 1 (27:38):
I'm gonna tell y'all, Like we we have traveled other
places that have said they have brisket on the menu,
and yikes, it's just it's never it's never great.
Speaker 2 (27:47):
If I didn't know better, I'd be like, Wow, the
problem is my taste, Bud.
Speaker 3 (27:53):
That's it.
Speaker 2 (27:54):
Ain't no better, that's it.
Speaker 1 (27:55):
I also want to give a shout out to the
Texas establishment, especially San Antonio and Austin where you can
see the theias and the abuelas in the back like
handmaking tortillas. Like I I'm just telling y'all beautiful thing
like when we go to Texas, we are people that
go ahead and get taco wasted. Like if they asking me,
(28:19):
do I have dietary restrictions, not this trip, Nope, I'm
eating this whatever. This is the caso, the piko de
gayo in Texas. They know the difference between salsa and
piko de gyo.
Speaker 3 (28:32):
That is not the same.
Speaker 1 (28:33):
Wow, it's so much, so much, it's so much. I
also want to give a shout out in San Antonio too.
I think it's called the Original Donut Shop, which is
one of our favorite taco places in San Antonio because
they have donuts and tacos all in one. Great I
want to give a special shout out to my favorite
donut place in the country, Gordos, which is in Austin, Texas.
(28:56):
And Gordos, I don't know their food truck location may
have changed, but they used to have a food truck
location pre pandemic that was next to a taco food
truck that was called mes Colitos as a win win
and we would stop up in there and get both
of them. Hose donut easy, get the taco, get a
hot ethos.
Speaker 2 (29:16):
Like and just listen, get cozy.
Speaker 1 (29:19):
I'm telling y'all right now, like a time is gonna
come where we are going to go back to that
area of Texas. I don't know We're gonna fly into
San Antonio. I got to get to Austin for the day.
Speaker 2 (29:29):
Listen, any for the day. Anybody works at a big
old church in Texas. I know Mina probably ain't gonna
show up and do it. But if you want me
to recite he is here, I bet I could do
it by now. I bet I could do it by now.
He is here.
Speaker 1 (29:44):
What we're trying to say, No, what we really need
are do y'all got to the corporate gig? Who got
a corporate gig in Texas that pays very well? And
that in our rider y'all can just bring us these
tacos at eight am.
Speaker 3 (29:59):
That would be the best case scenarios. That's all. I'm saying.
Speaker 1 (30:02):
So much food on the road to enjoy. And I'll
tell you one thing, and as we like close the
food portion of our Road Stories episodes, I feel like
the thing that I've had time to think about as
we've not been on the road as much, and it
just gave me time to think about what do I
really miss about that? And I've talked to some other
(30:22):
friends that were sort of in the same kind of
like rigor of travel that we were, and some of
it is I miss traveling. I miss being able to
go to those cities. So that said to me, well,
I want to make a priority of you know, once
a year or twice a year, you know, however much
the budget allows to just travel some places, go to
the cities now that we don't have to go there
(30:44):
just because we're working, right, And sometimes we do go
to cities and work, but we're not doing gigs there,
so we're going there. I maybe we're working on projects
or working on client work, or you know, filming or
recording for something else. But like enjoy the cities when
you go there, because times nine times out of ten
when we travel now, we're like not on anyone else's
(31:04):
schedule for the most part, so we can take our
time and go to some food trucks and find the
coffee spots we love to go to. And so I
do want to like bring that back some parts of
where we were traveling. I don't want to travel back.
Speaker 3 (31:16):
To them places, but traveling to some places we love I.
Speaker 2 (31:20):
Do want to do that, you know, yeah, see the culture, Yeah,
and learn something.
Speaker 1 (31:26):
Top top cities for me, if we could choose trips
to go to. Next top cities from you would be
Austin slash San Antonio area because they're close enough you
can do both of them in one. Chicago, Philly. If
I was going to take a food trip, I was
gonna go one place. You have twenty four to forty
eight hours and all you're gonna do is eat the food. Yep,
it would be them three easily. Top areas for me.
(31:46):
What about you?
Speaker 2 (31:47):
Same Oshkosh, Wisconsin. Huh is that a place?
Speaker 3 (31:53):
Yes?
Speaker 2 (31:54):
Actually did we end up there?
Speaker 3 (31:56):
I think we did actually one time.
Speaker 1 (31:58):
I remember you're close to Yeah, but you feel like
you would go to that?
Speaker 2 (32:03):
I feel like, yeah, Chicago, Yeah, that's the top. That's
the one in Philly.
Speaker 3 (32:09):
Top three out of here.
Speaker 1 (32:12):
So maybe you all will see us around and we
if we travel out there just to eat some food,
we will definitely keep y'all posted. Tune into our next
Road Stories episode where we tell you how sometimes on
the road things get ter. See y'all next time. Her
(32:40):
with Amina Brown is produced by Matt Owen for Sober
Feedy Productions as a part of the Seneca Women Podcast
Network and partnership with iHeartRadio. Thanks for listening and don't
forget to subscribe, rate, and review the podcast.
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