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KJCE 1370AM>Audio on Demand>>Delicious Mischief Podcast 07/12/14

Delicious Mischief Podcast 07/12/14

Jul 13, 2014|

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Automatically Generated Transcript (may not be 100% accurate)

It's delicious mischief Boston's food and -- radio program of the presentation of specs wines spirits and find her to. -- and now he's the guy who loves to talk with the -- bowl. John -- mirrors. -- -- everybody welcome to another edition of delicious missed the food and -- radio program board Texas. As always delicious mr. in his presentation of specs wine spirits and finer foods. Well we're in Dallas this week having a great time -- as usual a bunch of great meals and one of the latest great meals and and certainly one of the newest restaurants really achieving a lot of success in a lot of -- here in Dallas. It's called -- now grows that's with a G of course it has cannot rose Mexican cuisine and cocktails. So I mean those very words a kind of magical to me like you had me Mexican cuisine. And maybe you had -- -- cocktails to security now -- which guy is a place without a pedigree goes back to denying easy in the eighties via the owner and arrow still got. On a lot of great stuff is going on we have narrowed himself joining us -- table with food everywhere we look there's -- food. Appetizers entrees even a couple desserts are here at the table so you know betrayal. And also lack head chef -- salsa here now now and RO let's seven what are you trying to sort of accomplish here because. I heard that you weren't -- sure that you wanted to put Mexican was seen in the name. Even though you know it's what it's a kind of cooking -- very very famous for but you love all kinds of food so you know. How'd it work out that -- serve a lot of different kinds of food. But also finally came around calling it Mexican. Well. Let the witness anything else to quit that's the best -- -- now I love the eight and. That's what I -- my -- on at the very beginning I was trying to niche myself for. A corner myself into it just Mexican it was seen genre but I figure if I do whatever I like to eat. Because my background because of my Hispanic Mexican background it was gonna have that -- flavor nets went anyway. So basically -- took off to handcuffs and decided understood but what I like to eat and spin it the way I like it. And that's what we've tragedy we're trying to. I love seafood as evidenced by by our menu and things like lamb that you would normally see him on on a Mexican. Restaurant menu and in various other thing. It's it's just amazing I mean I'm really enjoying what I'm looking at everything I have I've -- a fork into has been amazing. Now one part of your story that I just wasn't in Dallas enough in the eighties and -- to know this is. Is you have at like SAA great pedigree here a lot of people in Dallas who loved to dine in restaurants. Remember various and sundry if indeed they were ever sundry of your restaurants tell me a little bit about your restaurant background in the places that you you've had because. A lot of people remember you a lot of people here -- tomorrow's. Are here because they remember. Other ventures of yours. Well it opened -- first restaurant when I was thirty years old 1980 was -- looked estimates. And looked estimate was my answer to do. Mexican cuisine at the time which was still -- -- it's racism just text makes him. Mom and pop shops. -- -- a local one time. And saw the service -- the way they serve food over there and I came back to -- wondering why couldn't we do that same thing for Mexican food over here. So I believe Dallas at that time was going through it's changes in Mexican. Losing. From just what people considered junk food. -- just and should -- post -- -- not -- two more elevated cuisines like. -- -- -- several local holes sort -- kebab spinach enchiladas and things like that. And the end after I did that. Before you date for years later I opened up but handles dropped because. Which was the one I hear people ask about is is that the same guy who had in us tropical truck out. Yeah they pick college and arms tropical but -- came out of the welcome to Dallas. -- A yeah when we opened up and we actually brought sounds and music to the jealousy index and we had a soft -- on on Thursdays and Sundays. And we were voted. One of the top ten new clubs in the nation by Esquire Magazine at the time. And again we -- on to elevate that the cuisine and it. It was great that even in those days the people left to -- and not just to keep these decoding for dinner. And they had dinner and they stayed around for the music but just hang around and entering you know agree. The deal the night away and nobody had any. Qualms about spending a good amount of their bucks on a mixed in closing which at the time wasn't the standard. So tell me that's an arrow. I've -- a lot of different restaurant families let's say of many ethnic groups I mean Chinese even back to Italians because that course that was. That was had its junk food phases well I mean when it was just spaghetti meatballs. And there's always this desire whatever word you used to elevate its. What does what do you think that's a thought question here but what do you think it means to a cuisine or even two a group of people. To see they're they're cuisine oftentimes. Elevated into the very cuisine they use the at home as opposed to the cuisine in little Italy your little Mexico or little Saigon I mean. Seems to be almost a matter of some pride to actually remind people this is good stuff. When I pick up a lot of ethnic foods that are that are buy into the market started out as as a platform for those families -- you say. To elevate themselves out of poverty or or middle class into into another. Status or strata is financially. And once they've accomplished that in and there's there's a law and everybody's just to do it. Somebody breaks down to is like indeed is better a minute public clinging to supplement a ticket to the next. The next level and and show people what the stuff in related and showcase their that are causing. And I think I think that's great I really cheer people on and sometimes you have to cheer for a generation or two but but I mean it's certainly a mission -- accomplishing now now chef Rene. What do you see you know you're here. -- you know what do you see people wanting from -- cuisine and in terms of your own heart what do you want people to feel and taste when they come here. To Monaro is in terms of the food that your cooking night after night. Well. I think that people that want to stipulate something that we love in the minds and make. They just don't want it to me in there and and on the table in case. See you in just you know it and they want something today. I don't know I can say that me today you know they when you take the -- by you today homeless. Kind percent to unit case I mean I'd like that takes the first bite your crying for something you never tasted in your life so when you're in the kitchen. And you're here -- our us. What makes you happy what will you know whether or if you're visiting the dining room and that sometimes you come out and say hi and all that. What makes you so happy with the food that you guys are serving here. -- First floor right away my guests in the kitchen -- -- happy because they they do it in. But perfect for me in nine -- -- -- perfect weather for the people that I enjoy more to be in teaching -- book. For the listeners. Do you do you personally have a favorite -- to -- seafood is like amazing here. Yes in the bathroom. Strip out the truck OK well where we're tasting that -- so that would that would be a good thing now. -- -- one of the things I noticed because -- that kind of guy on username says Mexican cuisine and cocktails. I mean it also seems that in this country we've not only started to appreciate. Cuisines that I deeper more elevated level. But we've definitely embrace the cocktail I mean whether it's -- all time three prohibition cocktail in many cases or in some cases the weirdest damn cocktails whoever heard out. I'm what do you see what you guys trying to do with cocktails here that may be is that had elevated too from mean let's face it in. In a Mexican setting we all grow up eating drinking cheap margaritas that's all the -- now we have so much more tell me about your cocktail vision and -- Well we use the -- cocktail because it it can notes evokes a little elegance. -- we're we're not just doing frozen margaritas we're we're doing you know we we have excelled just couldn't make a variety of different drinks. And not just with the cuteness. Again -- word closing evokes a higher standard than just you know. Buying Mexican food. Cook then I was like cooking without the -- that's always the telltale sign. Yeah attic you can look at yeah atmosphere that we have here we don't have been yet Dresser set up this on the wall I was gonna complain about that I was gonna go what -- -- yet. Well we don't believe the -- have a circus to reject the idea that this video of closing. So that's that's way that we're we're trying to elevator -- the equally in the bar and we want this Barnaby and delicate relaxed place for people come. For cocktails and a and it -- bus -- or -- not Jews. Our way. Not just you know we don't don't do things like ballpark much of the stuff like that we need are not just see the difference. In my life I columns swim meet -- and you don't want your kids eating those before they have to slam let me tell ya now guys they witness what period. And -- those Mexican cuisine and cocktails here in Dallas pasting talking loving what's here. And take a break and come back it'll be great ingrained time of course from shelves backs always good -- to be learned about pride and -- But before the -- -- back to him now rose. Think forged when malicious mischief return. Don't -- that it'll spoil your dinner. Instead here's more delicious mischief with your host -- to murder us. And now from the show -- wine and spirits and -- -- -- this is great and -- we're traveling to California this week to Napa Valley kids in particular is best that this city. And as you know when you go to Napa Valley you have a lot of great wine a lot of actually great food as well. And a lot of that wind has something to do with the cabernet grape and a lot to do it actually and I'm I'm sitting here with somebody who knows -- -- deal about all that process Lindsay hoops is here from hoops vineyard. And we actually have 12345. Wines. With three different line label's brand if you will one called -- clever clever. One -- party to which are liberated which has its own story and also hoops vineyard. And and and now Lindsay -- Little bit of background I mean this is a family affair as so many of the best -- stories are at least until and unless it's some corporation comes and I -- tell me about your family as it relates to the wine business and particularly to this this wonderful vineyard that now bears your family name of course. All I and the second generation of its -- line. The winery was started in 1983. By my father Spencer -- And he originally planted a ten acre vineyard in the -- -- appellation of Napa Valley to win both Oakville and you on film we're not particularly well known for anything. Thomas Keller or growing grapes. Any planted the vineyard I am with the hopes of returning to his his agricultural roots he grew up in a small agricultural town in Arizona. So we planted the grapes he was a huge wine enthusiast but never really had any intention of reducing his own line under our label. Until 1999. When he was approached by a couple other vendors who wanted to do a single vineyard designation within their labels. Can noting our name as the source at the -- because we become very well known for high end. Producing. Cavities avenue and specifically. And you know if if wineries wanna sell wine with your name on a year vineyards name that means that people out there actually think wow. That's really some great -- comes from the Arab great grapes we hope. So you guys kind of thought. Well we figured if they wanted to use our name we might as well username. And I think it was a nice evolution from my father because he really wanted to. I think C. His own expression of our terror -- come to fruition in the actual line and missed an opportunity to do that and I think. People approaching him gave him the confidence to make the big leap from farming. Into production which. Although he knew a lot about it is -- very very different business. So so what are what is that because I've heard this kind of a story before -- several of the wineries that pat on the show right lately have had started out as and vineyards and grape growers if you will selling -- selling new wineries and and what they'll became wineries. From what what you see is the two worlds that half or the bridge they asked to be built between those two worlds that takes the challenges of farming. And then manages somehow to deal with the challenges of winemaking which as you say are very different and. More they are more I think a lot of people don't. Appreciate that wind is so farming based and farming itself is at full time so. It requires a completely different skills that it's 24 hours a day job -- and then when you go into the production you have to appreciate the the art this science that goes into wine making which is a completely different skills that. But regardless. How good your line is there's a third step associated with making your own wine. That is actually getting it into the consumers' homes and getting it into the marketplace and I don't necessarily think. That all people are suited for managing all of those phases of wine I mean there aren't that many luxury products that I can think of that involved. Production all the way from -- Two selling and fine -- -- for example Louis Vuitton does not -- TV series. Of the bags that they make whereas we actually deal very much with the restrictions of mother nature and how are beholden to her so. It's a very complicated. Difficult business to be in and when you're dealing with all three phases of that and it requires it to play for our full time a year. Job in various different skill -- that that make it far more complicated. Now would I be would I be would it be good yes if your dad the Pharmerica. Kinda like likes to remain a farmer Ernie he said when you go out and meet the people I mean how does that work for you guys I mean -- that day. Did you did you sort of become the second generation doing these new tasks and and you kind of let him still wears overalls a lot. And drive a tractor. And I think that is true for most of the farming families that originated in Napa Valley. That my father is well and truly not a person who wants to get out there he's much more comfortable at home. So it is really my role as second generation to try to take our heritage and what we know so well -- And and educate people in other markets about -- and he definitely is excited to have a daughter so that he did not have to. Carry out any of those responsible. So what do you see since since you are that daughter what do you sort of -- think experience. As the hardest part of that job I mean you know that the biggest challenge. I mean I I know that you yourselves -- winds are sold in many states and that's as a person in Texas I -- Texas as. You know speaking of who apply and and group's Texas have a lot of hoops to jump through but then I think. Probably every state has different hoops to jump through I mean how do you how do you manage as the person trying to get these winds in the more. Classes and more homes and more restaurants and more everywhere. What's the hardest part about doing that as as Lindsay. Well it's demeaning and -- complex system I mean alcohol is regulated extensively. Every single state. Has different distribution strategy I can't just walk into a restaurant. And asked them to by the wind it doesn't matter can say hey you wanna try to walk I think you know I mean for example if people in Virginia like the wine. The Virginia liquor board house to approve it first which doesn't make a whole lot of sense to me I can't -- Pennsylvania. Because the -- -- controls -- every single state has an. Has a new lines and probably shipped in New Jersey and all the people in Pennsylvania run across that bridge I remember that so we're all basically bootleggers in Pennsylvania. Yet but these these restrictions due date back to bootlegging and that makes it very complicated to. Reached and consumer. And then I spent a lot of time on the road I mean I've been on the road for 50000. Miles already this year and I just got back from Hong Kong and be next though I had to DC on Sunday. It's it's nonstop so it is the it is definitely a tough job and you need somebody like my father with a connection to the land to stay home. And if you don't have that and it makes it very difficult to handle both sides of the business. So let's talk. That you were you're Napa Valley because we hear names like -- bell in Oakville. I am both both towns cities whatever certainly -- -- now known as you mentioned Thomas coloring his restaurants are there that draw crowds and all that. But but Oak -- is certainly if anything better known. As as a winery as winery world tell me about from a terror while perspective what you think it's important about your little piece of Napa Valley. Answer well Phil is uniquely well suited -- -- Happening again as the parents used to call it it is the savage. Brother to cabernet. And they hated it almost because it was such a -- -- And the real trick to -- seven -- and wine Napa has become so well known for growing averaging seventy on is that we have heat. For extensive periods of time throughout the summer. That European vineyards do not have and cannot replicate. And that is the gift of mother nature Napa Valley is well and truly. The best place for growing cavities and that's why he's the focus on her cabinet having on. And if you want a troop cabernet sauvignon Napa Valley is the best please. To go for a 100% because year after year you're going to get consistent Summers that government consistent brightness in France. It accommodated for that by blending with other port at grapes. And look fills the hottest area of Napa Valley so that is why it is the epicenter of cabernet -- not spill on the other hand has unique. It's it's also warm it's very very close to -- -- you're going to have some similar characteristics. In just the geological regions. But what's fascinating about young bill. Is that it has more diversity so you have been excellent and hillside vineyards that kids. Or in part to the happening is having in great. A mineral characteristic. And some -- different characteristics that you don't see in -- here. More cedar last year flavor profiles associated with Oak Hill so yacht bill is going to I think be the next frontier of cabernet. And the next interesting flavor profile and yet we'll also consistently be able to deliver because it is so close yet. That is great well Lindsay stay with this -- the hoops of hoops -- we gonna take a break here and delicious mr. we needed led a lot of people talk about a lot of different things but when we come back. We'll take what you. 345 why some call them what some call the story that -- called vineyard. All that and more when delicious -- you returns. Still hungry. Here's another helping you don't lose this mischief which are host John Denver us. Welcome back everybody thanks for joining us here on -- -- if -- her coach John -- is that great. And -- segment the second half a great -- -- and I guess you figured out by now usually my favorite. Because this is when we start tasting the wind that we've been talking about all this time and I'm I'm here with Lindsay hoops of troops vineyards in Napa Valley in California where else. And and and Lindsay let's start with hoopla because who apply clearly with that. -- on the label in all the an acute name and all of that it obviously one year red wine under the hoopla lately known as the Mott. On you guys are obviously trying to kind of get away from some of that solemnity. Of all of so many of those Napa -- -- people -- -- and not about over the years and have some fun with -- and and I guess -- -- lower price point I mean what's going on the -- Yes as -- producers we are able to provide people with the quality of line that -- can afford. Without all the pomp and circumstance if you will so in 2006. We decided to come out with a wine that would help Napa state approachable. They are still. Made from grapes from our premium vineyards that actually our resources. For our premium vineyards but they are second if you will so it's still great quality more affordable line. And but they allow us to maintain. Kind of at every -- price point for a consumer that doesn't wanna sacrifice quality for everyday consumption so. Sure people who go to specs to look for a nice line for tonight's dinner and all that appreciate that because you know it it is the kind of wind you can drink on a regular basis up. Tell me about -- may because four of the five -- on the connect here are red AKA cabernet based if you will cabernet centric but this is a Chardonnay is it. Is the one of those -- -- California things -- what. Not at all so the philosophy in making all of our wine partially because my father was French wine enthusiast partially because you start as a armor he wanted to make sure. That you can taste the expression at the terror plot which generally speaking. On Napa has become known for over looking at my personal opinion. Cabernet at again and looking. Start name which is is very characteristic. California and it is very popular but my father's winemaking style was too. Reduce that after harvest manipulation. And allow the grapes to speak for themselves at this chart name it's a single vineyard Chardonnay from the young they'll appellation. But it does not go through secondary fermentation which is that buttery aftertaste and it never see any -- it's done and stainless steel. Now that said it doesn't have that metallic. Linas that you will sometimes east from -- or Burgundy which is. From a production standpoint how this style is made. Because it sits on the -- still gonna get a full mouthful. And you'll get to appreciate beef. -- really bright fruit characteristics of Chardonnay that most people don't know exist because they never have an opportunity -- them says some tropical fruits. An actual pairs. And a nice citrus component all of those are visible because of how California can write in -- and that is why you don't see them. In some other European counterparts. Okay we'll tell me about the -- this red wine here under the -- flat label. You know it's it's it's it's a really interesting line as well and and definitely in that approachable. Party line that you're talking about. Sure so. We of course started selling and we've we've always sold a lot of our -- and what we wanted to do instead. In 2009. Was tape that -- it didn't make the cut her first. Single vineyard and premium labels. And lend them all together from the very different sites and make Redlands at whatever we couldn't. -- part into the land from our happenings having -- on which is what we grow. We would that -- -- consumer low and -- -- from a neighboring and and a gentleman that I grew up with. Every year the plan is somewhat different but it it it's always those three great -- just the percentage is very. It's not necessarily actually oasis three -- but it is always happening avenue -- so it is always going to be. Between 65 to 75% happenings avenue which in some vintages but actually allowed to call it. A cavity and again because that's all that's required. By federal. Labeling requirements. On but in the 2011 vintage which is what you're trying -- 70% cat. 20% Murillo and 10%. Drop and we call them but because it is a much it's a mixture of red grapes and it's also. A mixture of our different. That's cool well let's tightly parade here because I I. I am told that this this is the name -- ran a label that has a lot of pedigree speaking of not months but a lot of history behind it what's the story on the breed. Certainly agreed it was actually have varied and interesting lost story of the Napa Valley when my father -- -- the winery in 2006. We wanted to make sure that we didn't lose that historical connection. Or have the name -- the -- go off Atlantic coasts waste land of Napa Valley history. Now. It was actually grape growing region from the eighteenth sixteenth to 1880s but the vast majority of emphasis. Was in providing East Coast with -- Because France was undergoing a -- epidemic at times at the -- clouds disabled. Any sales from brands and production but any sales from France. To the East Coast which was there actual source -- -- and of course you had. A lot of European immigrants on the East Coast. That didn't know where they can get it in an alternative. -- started producing rapes sending it in Kabul but William -- Saw this area the Napa Valley which he said looked like the look -- islands in Italy. And he told the governor of the state of California that he thought because they broke rapes in the but he. That he must be able to growth and in this part of the Napa Valley and lo and behold the three it was arms. Not just as a wine growing farm but as an actual -- -- and he was one of the first individuals to actually try and and make -- an international. Wine growing region not just grape growing regions have heat -- The lip read a label bottled his line. And to get to the region worlds fair in 19100 and then again in 19042. Saint Louis world's fair and in both. Won the gold medals although everybody is pretty much familiar with bottle shock. And the story of the 1976. Vintage -- sentiment Alina. Very few people realize that the true bottle shock was actually 76 years before. With the 19100. Vintage of William -- slippery so. In taking over the winery we wanted to be very respectful of the heritage. We went to the library but the original label from 1905 -- on the bottle. And we decided not to incorporated under our group's label but in doing the wines under the -- label we try to capture. -- or vineyards. What we would consider kind of bottling that frontier spirit of William -- in finding. Neat stories neat appellation meet vineyards. To represent and express what we think it's going to be the next. Big name in -- and one of them now. Because a lot of people are unfamiliar with young -- have growing region. And the other is you know really finding great vineyard sites throughout the valley that have that same front expression. Like the frontier ethic it's good to know it still exist anywhere but especially in Napa Valley where sometimes it seems like it's all just. One big tasting room you know full of rich lawyers. And and before we get out of here a couple minutes hoops vineyard here's something well I see it another dog on the label so that obviously means something. 2010 cabernet sauvignon from oak -- says here. What happens we must leave hoopla and relieve sleep worried but when we get to hoops vineyard cab itself what. What do you see what's in this bottle that perhaps not in those others. Well this -- vineyard is -- seven young and is also. -- -- percent cabernet -- -- -- like that to the breed as he tried one from beyond the went from Oakville. But those -- were the original lines that my father planted and that's what got us into the business of the vineyard was planted in 1983. We planted on every stock seat Georges and then with the board it went on which enabled us to survive in app that outbreak -- a -- threat. This line is also very important to us not only because they're the -- signs in Oakville area -- close to it if not the oldest and but this is where my father started both repelling and then also was the first expression in my father's wine making so. In essence it is the truest expression of what it Spaniard. Really means and mrs. This is how we got into the business -- and serves as the vision for where we'd like to go and the routes that we like to sort of always maintained. Lindsay one minute left what what's it taste like what tell me about you know he didn't -- this is your father's first grape growing your father's first winemaking. And and I'm -- it I just think it's an amazing line. -- tell me about what you want this to say about that that the future as well as the flavor out of hoops -- The labor is truly a characteristic happenings avenue and flavor. But because of the clone you've got a lot of that French Planet Green. The characteristic that you rarely get to see in cavities Evian because it's usually master OK I. I'm getting that -- and I wasn't sure what to Colorado where it -- have gone bad -- it's definitely has the fringe element here that's actually very welcome. It's very elegant as well so it's not over though it's not going to be overly Titanic. This is -- 2010 vintage and it's our current release but nevertheless it's completely drinkable today. Has texture and structure that will permit the wine to age for the next ten years. And yet it's it's has femininity. To it that. Is very appealing because a lot of snap like happening at canyons when -- 100% -- having you on are not. That easily drinkable on their own or aren't that easily drinkable until you sell them for five years -- the whole goal of this is that. You can actually. Approachable and style. In in price. But it does give a nod to. French wine making -- and American growing up I think it it's. Really a great line from hoops -- some great lines from hoops then you're by the way whether it there who plot with burrito or who figured itself all all of course that's -- when a bank. Lindsay hopes for joining us -- being the second generation of the wonderful -- Stanley here on today's great. Rain from the -- back flying spirit finer visited. We'll have one more -- of delicious -- right after them. And now for one more bite of delicious mr. Future host John good words. Welcome back everybody thanks for joining us here on delicious -- -- in Dallas this week having a wonderful time and wonderful meal plan and meeting some wonderful people okay. With the who's gonna complain about that we're here at -- -- without an -- Silva himself a guy who has that. Long long term story here in restaurants in Dallas on the and then also -- Sosa a the head -- here with some great ideas on food and and making some great dishes for us. I'm so let's let's let's talk food hearing I am cannot -- Two kinds galloped two -- away I mean you have without a doubt the best of each you have every minute has babies -- -- -- But then you also have seared scallops which are likely grown ups ballots that's both. I'm telling about these two dishes and what they kinda mean to you in terms of Europe Europe kind of flirtation with Mexican classics vs your love affair with food Malo. The world. Will our colors that each is that you. Styles and that's basically days. Background -- from the -- could demand turned out over here yet so yes. -- -- -- -- -- And this city to -- in that style it's lighter than Pacific coast now it's not tomato based. It's got an -- total -- little little bit of artist used. Maybe scallops shrimp and and corporate snapper. And -- -- of course and one. Things -- thought was so impressive in perfect about this BJ. Is that a lot of times that each day sadly enough this kind of just mushy and get the feeling that it's just back there somewhere I mean every single thing. Had kind of a bounce to it the perfect bound to me like maybe even that at all separately and made it perfect and then then put together I don't know. Yet that's only that the treatments -- -- Ellis what fish -- and I'm denser than either up. Think it but you -- -- that in in the line used to it took a little bit but then you're supposed to -- it. And you cook them separately because there's they're different textures didn't assemble it together and you -- with the oh I don't -- and racial lines and in dress it up. How about how about the seared scallops I mean some days I hate to admit it someday some sort of seared scallop outs in this world and everybody does it. But like so many additions here and -- no matter how you think how many times do you think you're at it. It's different it's better here what's this -- scallops are just amazing served over saffron couscous which. Last time I checked is not from San -- put to -- or anything like that let. What's the story but again we are from different -- we are reformers Spanish heritage we borrow we actually out of pasta dish as. Some Italian background. This guy loves the -- counselor for you to cancel their huge but we get right next to get the column right back. Even though they're liquid but it has no chemicals no preservatives. So when you see your -- you actually get us a little crunch on the outside. And they don't -- to use the chemical. Ones the ones that have chemicals reserve room. When but it certainly on the outside it it pops the -- ruins it over coax him on the inside so we pay a lot of attention to detail and quality. Please go for it snapper we don't lose any rocks broader and it kind of snapper we -- and -- snapper is more expensive than in sea bass and people in sea bass is probably one of the most expensive fish. -- ours Gallup sir you know top of the line in and we believe gonna make -- quality dish -- at the start with quality ingredients. And I'm happily more and more shafts are agreeing with that philosophy more more restaurant -- Even though it kind of messes with the numbers sometimes I mean you got to make the numbers work but ultimately need to have the food be first rate to so -- -- chef for a day. One of my favorite things I've tried here is that you know gulf red snapper. In even more holiday a hole. I mean first up what some local oh and then -- and then secondly just tell me what makes this -- so good because I want this every day you you're up to that every day at a man I eat this ditch right. Well if you come -- every day's going to be the same because we manner consistent -- we Avery if they. -- and apple news -- make room. -- Currently that's the whole how -- garlic and I'm then I'm for garlic very pro garlic. Yeah exactly why is it going here so I think that's make the defense or Utley. We're going to be is. -- about school. Are such thing is that which both I think it's. Solve that there in parsley. So that's all we used for the it's not remotely so. So I see that the snapper is cooked with the skin on. On the skin on the bottom I guess unless you put it on the top right but but how. How do you cook this because I mean I have to tell you that this is some of the best cooked fish I've ever tasted in my life. So what's the secret shaft. Well does it is. Van. Temperature and and open. And in how you see it that -- you we US we just are -- The top. We never -- That the bar so. Just amazing and and and yes I mean I think. One of the keys is it's perfectly cooked it's not over -- then and and we were talking earlier with -- with an arrow that a lot of times you know since the typical Tex mex restaurants and in Texas. Are not really seek food centric they're not devoted the seafood. I mean having over cooked kind of chewy rubbery -- and things like that is that the name of the game and yet here. I mean you would think that you -- one of the best seafood restaurants in America by any name not just Mexican or Italian friends or anything like that but. Really really excellent stuff and I I congratulate you both the view on that now. I am loving the lamb -- which is another of those things. Slam I didn't think I have in this setting and and the shanks raising all this mean we're almost think -- almost Italian but then. -- Mexican aspects to tell me I mean these are the best lamb -- have ever had in fact a lot of the dishes I'm here having -- tomorrow's. I am willing to say this is the best version of this I've ever had what is the thing about the -- saying they're incredible. And I'd love -- mad at but I -- the mention it's more than that like you know the obstacles -- the -- command. And what does that mean about fourteen hours in the in the eighteen hours -- and it about 250. We know it you know red wine in individuals doctored up I was gonna say I am sure this liquid involved in this that this doesn't happen with this hot air. I don't know I -- -- we listen line so well. We cook with a lot of why we drink a lot of line and we like to paired up with a fruit. They say some of even makes it into the ditch -- and it's it's really really great now -- you guys have them talk because let's get the chef and America's. When when you brought out these tacos a trio of tacos. I was so amazed I mean including beef tongue which I've spent my life avoiding eating and I finally we shamed me into it had tried. It's not weird it's not difficult to like it's delicious tell me about these three -- that that you brought out is wanted brisket one is lingua. And the other -- I'll. Coaching -- you -- one of my favorite things ever. That between deputy. -- discriminate when and little mama -- Yucatan at the -- tech index is so we -- this are -- of the same race in the amount. Yes it's so it's not mean that's pretty you know is what what are the what are the keys what weight room. I mean the -- GO today that sort of marinated in herb banana leaves what what makes it -- need to reveal that they keep there is. There is. Not I can't I get that means power arms that's the key for the question. Of course that catch -- -- -- soon band. Dad then that I I didn't make the flavor for the -- thing. Now you that gimme my nickname you know bitter orange you know a -- -- and Todd Andrea. If it but in a taco setting it's great how how. How about the lingua I'm just calling it because that's what it's called in Texas even by people who don't need it but but you know what it what makes -- so tender -- that was my first thing this has got to be tough. And it's -- He would try to do it Jean -- whit who it is low. Is. The point to to make it -- you -- you know intended. So we -- The -- -- -- night eight seat in the hours of it is so not fast food chat everything is like 121518. Hours twenty dollars. So I think that's. That's that's why the Arthel is buried in there and we use them are -- that are condiments. So in the space of condoning their way -- -- sometime thrown in Mexico and historical. And some time would be for Yucatan. That is really just got about a minute left and Carlos Silva but we have to desserts here. I'm tell us about these because I do have kind of a sweet tooth and I don't know which one -- like -- -- gives quick tour. The classic. That -- glitches that our version. Like a lot of people. Want to make it to -- and to me at that it ruins the texture and the idea what does that is that this was right in light. And tasty. You're sort of what it I don't it Vivendi. Okay are we back in the Yucatan and you're mr. Yucatan so what is the Kessel Napolitano. Whatever is that well the President Bush gondolas. It is just optics and me. But I would we can do the grocery shopping and noble book what is that that's not just eggs and milk something happens do it well that's how we look. We get. Like secret -- -- at thanks forgiven me over to the guy he won't tell me anything and -- out but but -- Yeah -- no secret but it. Every year we make those crafts and about me today. Well when it took the by Condit and they -- yes so. -- -- excuse from scratches nothing we buy -- they -- -- -- team we use it now nothing right there. Well I can't tell you guys how impressed I am with the food with the service with that with of course the cocktail that this being me. I hear it and -- Mexican cuisine and cocktails here in Dallas had been open only a few months and -- with -- pedigree on back to 1980s I mean how old you know these guys are just figuring it out they know how to make people happy with food and drink and I now consider myself very happy indeed what about that for another -- is malicious mischief as always the presentation aspects wines spirits and finer foods. Until next time. I'm your host John -- -- and I'll see you. At that next --

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