00:01Oh my gosh, I feel like the whole show is a bunch of discovery and not just because it's on
00:07discovery plus. My mind immediately goes to my newfound favorite tacos, which are in San Luis
00:16Rio Colorado, which is random because it's like the middle of a desert. It's in the middle of
00:21nowhere, essentially. But there's a small taco stand called Los Primos, where they make the
00:26most incredible, incredible tacos. And they topped what I mean, when you ask a Mexican where you can
00:35find the best tacos, they'll either say Mexico City or they'll say Tijuana. And I've always said
00:41that Tijuana has better tacos than Mexico City. Now I'm kind of starting to be like, maybe San Luis
00:46Rio Colorado we've been sleeping on because those tacos were just to die for. So that was a really
00:54big revelation for me. Um, because obviously I, I, you know, I had my favorite, which is of course in
01:00my backyard. Um, but man, I mean, I, I think, I think this show, all of it is, is, is
01:08such a revelation.
01:09There was, there was so many incredible finds. I think, I don't know that I could really pick just
01:14one. There's, I mean, from everything from having venison and South Padre Island, why am I having
01:20venison on an island? Um, you know, to, to having, uh, New Mexico hatched chilies, uh, chile rellenos,
01:30which were like to die for. I mean, all of it, all of it, like it was just that it
01:33was, it was
01:34incredible. It was amazing. All of it was amazing. Yeah. I think one of the cultures that definitely
01:40I loved, um, specifically on, um, on episode one, uh, and episode two, two also, um, is really
01:50kind of the influence of Asian American influence, um, as it stands for the California's. Um, and
01:58by that, I mean, both Baja California and California proper, um, because, you know, whether it was
02:05Japanese, Chinese, Korean, I mean, there's so much influence, um, from the Asian community
02:11here that you, what you start to see is not just like this, not, it's not fusion because
02:17it's not fusion. Um, but you start to see kind of the use of ingredients in, in unorthodox
02:23ways. Um, and it's, it's, it's, it's really incredible. I mean, everything from, from, uh, for
02:32example, the huge migration of Chinese, uh, to South of Galexico border into Mexicali and
02:39there now being over 200 Mexican American, like Mexican, excuse me, Chinese Mexican restaurants,
02:46um, all like owned by Chinese, um, you know, Chinese people who speak perfect Spanish. And
02:54it's just like, it's fascinating, you know, because you would never expect it. And I remember
03:00even as a kid, the first time that I went to a Chinese restaurant and like hearing somebody speak
03:04perfect Spanish and I'd be like, what, you know, like, I remember that. I remember that moment. Um,
03:10and the food is so good. And the food is so good because they include Mexican ingredients. They
03:16understand Mexican food. And so they're like, oh, they like more salty, more spicy, more this. And so
03:23they add those elements into their very traditional dishes. Um, and then of course you see kind of them
03:31keeping, uh, that like, for example, at common theory here in San Diego, where they're doing kind of
03:39food that is very traditionally, um, American, but infusing their, their kind of Asian influence on it. We, I had
03:47like a, like a spicy chicken. Imagine a Nashville hot chicken sandwich, but instead of, you know, Nashville
03:55kind of hot sauce, it was a Szechuan peppercorn sauce, which made your mouth tingle. I mean, those
04:01types of things are things that really start to change what food is all around. Um, and it, it makes
04:08it absolutely fascinating and it makes it hard to resist.
04:13Margaritas and tacos are definitely it because, you know, that's, that's the way to go. I think
04:18that people don't realize that like, you know, Latinos or Mexicanos don't just have tacos. Like
04:25on Tuesday, we have them all the time. Like I have them for breakfast with eggs. I have them for
04:31dinner
04:31sometimes, you know, I'll do tacos or I'll do chicken tacos or I'll do like seared fish tacos with
04:38like, you know, pico, uh, slaw and stuff like that. So, I mean, there's so many ways that you
04:43can go, but I think depending on what I'm feeling, what kind of protein I'm feeling, or maybe it's
04:49not protein. Maybe it's like, I don't know, uh, like roasted cauliflower tacos with adobada spices,
04:56you know, and grilled, grilled pineapple.
05:01There's a, there's a part of the episode where we are, um, in San Luis Rio Colorado and I'm grilling
05:06with one of my friends, Genaro Garcia. That day, I'm pretty sure that I died and came back to life
05:16because we were grilling in 117 degree weather. So it was 117 degrees. So if you actually pay
05:25attention to that, to that whole filming, you can see like my shoulders are like red, like they're,
05:32that's not Brown. It's like red because I was so sunburned. Uh, we were like filming with like
05:38topless, like, uh, Jeeps and, uh, yeah, it was 117 degrees and I was just like melting. I mean,
05:48like just, and on top of that, I had to be like in full hair and makeup, you know? Uh,
05:53and we were
05:54cooking and grilling and it was obviously a grill can be anywhere between 550 to 750 degrees. So you can
06:00just imagine, um, how bad it was.
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