ramble before you get into today’s episode it’s me trevor everetts the host of the podcast trevor talks too much here to tell you about a very special episode we have uh it’s gonna be all me solo not only will i be talking too much by my darn self but i’ll be giving you all a closer look into my mind the window into the inner workings of the mythical swag lord uh so we’ll be talking a bit more about me this particular episode is all about some of the struggles i’ve had coming out of the pandemic social anxiety and how some of these new connections have me kind of looking deeper into my inner self and doing some reflection so don’t forget to be on the lookout for this episode next week by subscribing to trevor talks too much on apple spotify or wherever you get your podcast tortillas are the best thing since sliced bread especially considering america bought more tortillas than sliced white bread back in 2010 but not all tortillas were created equal there’s a war brewing under the floppy surface and you gotta choose a side flour or corn this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast a hot dog is a sandwich the show we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole handy zade and today we’re joined by comedian and actor gabriel iglesias known for his shows i’m not fat i’m fluffy and hot and fluffy as well as co-starring roles in the magic mike movies he’s one of america’s most successful stand-up comedians performing to sold out concerts around the world and over 19 million fans across social media he executive produces and stars in his own netflix comedy series mr iglesias where he plays a high school teacher working at his alma mater to help students reach their full potential his hilarious sense of humor and southern california roots make us eager to discuss tortillas together welcome gabriel hello you could have just said he’s a he’s a mexican dude who likes to eat we’re gonna talk about food and i would have been happy with that hey man wait hold up okay okay that so that was like our official bio right that’s like the approved by outside people bio we we copy and pasted from your website but the real reason wanted to have you on uh is a bit that you did when you were doing a show in el paso texas and you were talking about chico’s tacos that’s the real reason i would have you on do you know what i’m talking about with chico’s tacos yes yeah uh and chico tacos is a very much an el paso thing uh you know every every city has their their go-to spot and chico tacos is an el paso thing all the way i don’t classify it as like legit mexican food mexican mexican food it’s more so like ah you know we’re gonna we’re gonna play with this and see what happens kind of a deal like if someone said what’s a good mexican restaurant in el paso i could recommend a bunch of others but chico’s is more so like it’s late i’m drunk i’ve got eight dollars what do you want to do those are the best ones yeah there’s there’s too much like shredded yellow cheese on top of that to like really classify it as like traditional mexican food well it’s like they they they they put stuff in the tortilla they fry it then they uh pour like soup on it and then they put cheese there’s like all kinds of different food mexican food thrown together and it’s yeah it is i tell people it’s the only time i’ve ever been able to drink a taco so that’s amazing it’s funny you mentioned that because like i mean in in la we have tito’s tacos which tito’s tacos i mean kind of the same deal right it’s that like crispy fried corn tortilla it’s got that shredded beef inside all that yellow cheese and then the salsa that they got is just so watery that you can basically drink it it’s like a gazpacho salsa you know but it’s delicious and like you said you’re drunk you got eight bucks you go to tito’s tacos yeah and here’s a here’s a good rule of thumb too uh if you want real legit mexican food the restaurant either has wheels under it or no permit correct yes correct yeah if if when you get out of your car if if you’re concerned for your safety or if your car is still going to be there when you get back that’s when you know that’s better than a yelp review that’s when you know the restaurant is that good like it’s so good i’m willing to risk my life and this new car that i you know don’t know if i could pay for the safer the restaurant the worse the food you know having been to that vegan mexican restaurant in the nicest part of west hollywood gracias [ __ ] oh i’ve been back nah man nah that’s not that’s not the vibe you want i mean there’s there’s no flavor you go to look at people it’s it wasn’t hollywood for a reason you go to go look at all the beautiful people the food is secondary tertiary when it comes to gracias much and by the way uh the word of vegan and mexican restaurant don’t go together thank you i found that out when i spent 80 bucks at gracias madre for some cashew cheese that’s like having a diet twinkie it just does not it just does not know don’t do that there’s a market for diet twinkies i think we okay okay we gotta get we gotta get to the topic in hand the whole thing we’re discussing so you’re talking a lot about legit mexican food versus non-legit maxing food and there is a stigma attached to flower tortillas that they are not legit in mexican food although like the historical accuracy that is totally up for debate but i’m curious gabriel your stance right now corn versus flour tortillas what are you taking well if you’re from the motherland you more than like they’re gonna go for corn tortillas which is traditional yeah but see i was born here and i grew up having both and uh yeah flour for me i i prefer flour for quesadillas i prefer flour for a burrito but for a straight up taco uh yeah corn corn is the way to go interesting because it depends on what i’m gonna eat okay at what point do you prefer like corn two flour because you’re right like there’s so many things that a flour tortilla can do that a corn tortilla can’t do mainly bend right like corn tortillas they can’t bend because they don’t got the gluten structures in them i’m getting all scientific on you with the gluten structures but like you said like quesadillas flour burritos flour but what about tacos like are there tacos where you prefer flour tortillas over corn i’ll tell you right now i had a taco two days ago there was a chef that’s um he’s known for making uh fish tacos that’s his thing and he made me a swordfish taco on a flower tortilla and um i didn’t know that they made the flower tortillas that same size it was like it was tacos taco sauce taco size yeah and by the way that’s another thing too the reason why i prefer flour tortillas is they’re bigger and you can do more quesadilla you don’t got to make eight little ones you can make two big ones you know same thing with a burrito you can’t you know you can’t really roll up those uh the corn ones wait who’s who’s the chef you’re talking about because i mean we’re all where are you podcasting from are you in long beach i’m in long beach nice who’s that who’s this his name chef wes uh i can actually look up this whole thing i know him as chef wes please look at my we can save it for later but i’m really curious i mean we’re like always on on the hunt in la for the best tacos always which like for sure influences our decisions nicole i’m curious about you because i don’t know if we’ve ever like talked about this casually you know i do love a good corn tortilla i love a good fresh corn tortilla as much as the next person but for me it’s always been flour just because it’s accessible it’s easy and the flavor of the flour tortilla does not compete with what’s inside of my little vessel albeit a burrito a taco a quesadilla whatever it is it ain’t got to compete though it can accent some corn can accent sometimes let me tell you sometimes the corn does not accent for me the first thing i taste is corn and the last thing i taste is corn not that that’s a bad thing all the time i like it i enjoy it but i prefer flour because it’s a little bit more muted and that way i can taste the beef better that way i can taste the salsa better that way i can taste the cheese better that’s how i feel that’s my stamps i do love corn and i respect corn but i like flour just a little bit more i’m there with you i found them i found them uh if you go to instagram uh look under dj west i think he had an uh another career choice in the beginning and then said uh i’m clearly not mixing these records the way they should be mixed let me try tacos he’s got over 14 000 followers his name is wesley avila wesley avila of guerrilla tacos he’s uh yeah i’ve i’ve had his food a ton of times man okay awesome he started with a freaking taco truck like you said the best best tacos are coming in on wheels so yeah so uh we we did a little thing together the other day uh that’s going to be coming up pretty soon on on i don’t even know what streaming service but he uh he he made me some amazing swordfish tacos on flower tortillas and i was very much like whoa whoa whoa cause i even went when he told me we’re gonna use flour you know i love flour tortillas but i also know that tacos i always go corn and i’m so like whoa whoa whoa whoa whoa whoa and then i started judging him like i was from the mother and i’m like what is this this is a disgrace what are you thinking and then i bit the taco and i’m like oh my god this is so freaking good yeah well dude i mean there’s there’s uh one nicole thank you for speaking your truth gabriel thank you for also speaking your truth thank you for being vulnerable with me about your tortilla choices but no i i mean there are a couple chefs chef chef wesley avila i mean he’s absolutely fantastic um i mean there are there’s another dude ray garcia he owns a spot called bs taqueria in broken spanish there’s uh people like carlos salgado at taco maria there are these chefs and especially they’re mexican-american chefs that grew up in california who grew up in these sort of fine dining kitchens who were now like raising the bar on tortillas both flour and corn so so much so we’re getting like the best dopest product that i’ve ever had before because i grew up i grew up eating like i don’t know what you could probably just call white people tacos right like with the el paso stand and stuff you know the hard taco shells that you buy yes you don’t heat them up you leave them stale you put in like the the seasoned ground beef with the ortega taco seasoning in it and so that’s the stuff i grew up eating or the mission flower tortillas but now i mean like nicole we just have in the kitchen right now like heirloom organic stone ground next tomalized blue corn tortillas where you taste the notes of toasted corn and then also thinking about like our friends at burritos la palma which gabriel i don’t know if you’ve been man burritos la palma there’s one in santa ana and there’s one in el monte to me single greatest flower tortilla in la it’s my single favorite bite of food they do the chicharron gizarro burritos and they do like the birya de reis as well and it’s like unbelievable and so my heart says flower because of people like burritos of palma in sonora town you get that beautiful stretchy chew but then in my head i’m like corn tortillas been around for 10 000 years you know they were offered up as like gifts to the gods you know and then flower tortillas you know kind of came in through colonial colonization all that and so i don’t know it feels weird for me you know especially as a white dude to grow up eating el paso stand and stuff taco shells to say flour or better so i don’t know let me tell you the the food also als one thing that has a lot to do with it is the um i guess the uh the guilt that comes with it like you know let’s say you’re at a you go to a mexican restaurant you place your order i want this that the other thing and then they ask you um what kind of tortillas would you like and depending on the waiter you know if you have a white waiter is that what kind of tortillas you want you know you you say corn you say flour not a big deal he writes it down and then he brings you what he brings you however if you if your server is like it’s like mexican mexican from the motherland and they ask you you know what uh what kind of tortillas would you like you know or they’ll say in spanish tortillas you know and if and if you say flour if you say flour there’s a little bit of like there’s a there’s a feeling you can tell you’re in instantly you’re instantly judged for asking for flower tortillas you know because like fine like like you know it was a test it’s always a test when you whenever they ask you that question yeah that’s right that’s that’s how i feel i feel that guilt when i’m ordering el pollo loco on an app man when i order my grilled chicken i’ll put a loco which one el pollo loco is an authentic mexican restaurant they started in mexico they moved to america later it’s delicious anyways when i order from the app and it says corn or flour tortillas i don’t want the app to think that i’m like a colonizer getting flour tortillas i’m like no no no no el pollo loco via postmates i want the authentic stuff and so i feel like honestly there are bigger meanings behind all of this and by the way uh mexicans don’t really consider boyle loco to be a mexican restaurant it’s just a it’s just a restaurant that sells chicken that has a lot of mexican employees at it makes sense that makes sense i do love that because they will i will tell you the boya loco and maybe a couple of little smaller chains they’ll offer you salsa they’ll offer you salsa or they’ll have certain menu items and you’re like oh okay they sell churros here as a dessert and uh i’m sure a lot of it has to do with the price point because churros are cheap to make very cheap to make and cheap to buy in large quantities and and the salsas at the el pollo loco i do gotta admit they are pretty hit or miss yeah it’s water it’s tomato water they’re watering down this also to hit the margins and i respect that it’s it’s the devil’s bargain that i play and i’m fine with it for example i i uh i prefer uh del taco’s uh del scorcho hot sauce over over locos salsa and you know it’s like really but it’s a it’s a better kick for me in the taco it is and i don’t consider del taco a mexican restaurant either just fyi well i mean it’s just it’s open it’s open at 2 a.m i don’t have to get out of my car i am very safe i i once okay well i mean agreed about everything del taco because i mean nicole and i both grew up in in southern california we did uh del taco was like the only thing near me that was open 24 hours so you know you’re you’re like a 17 year old kid you know you pile with all your friends at one in the morning and you go in to get the 59 chicken soft tacos served on just the most plasticky flour tortilla that sticks to the roof of your mouth when you eat it and they got that the white mayonnaise sauce on it yeah but it’s good though it’s good though yeah but also something about that plasticky like uh i call it a wavy tortilla because there’s so much bs in it that you just moves like a wave whenever you fold it around there’s something so nostalgic about that taste that mission flower tortilla taste for me i don’t know what it is it’s just so nostalgic it’s like me making a quesadilla when i come home from school that is that flavor and that structure of of gluten or whatever you want to call it is just so familiar to me which is why i think i prefer it to corn most of the time you know what i mean that’s it the nostalgia i grew up with the same thing the same the packs of either the mission flower tortillas or whatever they sold at the mexican market yeah they had their the pack of tortillas they just said tortillas and blue writing and i’m like all right yeah i recently got my mom into tortillas actually corn tortillas because i buy them now because i i like to have them breakfast tacos belong on corn tortillas can we all agree on that oh not even a little bit no that’s one of the few things that i think strictly belong on flour tortillas whoa whoa i’m not trying to start anything here i’m just taking him back nicole i’m shocked but no so i mean this this comes down to a big regional thing right like socal breakfast burritos from here where it’s at nicole we’ve talked you like tacos i’m typically a burrito guy yeah but i love the big honkin breakfast burritos just chocked full of like hashbrowns or even use the tater tots straight out of the bag to me that’s absolute best but then breakfast tacos that’s a big texas tradition and they make them on those like thick puffy tex-mex flour tortillas which is why i typically i don’t really mess with texas breakfast tacos because i’m a socal breakfast burrito guy yeah uh texas definitely has a different way of doing things i do love tex-mex though i actually prefer tex-mex over traditional mexican food interesting nice you know whether it’s a breakfast taco or taco in the afternoon or taco at night yeah the the the consistent it’s like having three regular tortillas fused into one and then they shrink the size of it and you could just yeah you could put anything in it so whether it’s and by the way some of the best breakfast tacos i’ve ever had were at a gas station in texas uh gas stations are the go-to there’s a there’s a lot of different like the laredo taco company amazing uh gas station tacos and you wouldn’t think that’s where you’d find them but there’s lines outside the door like yeah yeah can i get 50 on pump 4. saying you’re like oh shoot okay gotta go to texas i’m gonna go to texas strictly for the for the gas station the gas station tacos man i’ve had the gas station tacos in oklahoma and i’m i can’t remember the company but i think i know exactly what you’re talking about we got there at like 6 a.m it was it was just in this gas station it might have been a bucky’s i can’t really remember what what the big change they got a few different ones yeah yeah red stripe uh uh i’m trying to think of some of the other ones it’s been a while since i’ve been there i haven’t been out in about a year yeah oh did something happen about a year ago it would prevent you from i don’t know just you know just been staying home a lot saving toilet paper no reason we’re hoping this podcast is evergreen so people in two you know like they don’t want to hear about the pandemic they don’t want to hear we’re all just having fun eating tacos out there no i always ration toilet paper i’ve been hoarding for you actually no nicole nicole just bought me wet wipes because that’s the uh that’s the type of relationship we have as co-workers that’s that’s the kind of co-host i am gabriel wet wipes are amazing but then you get the environmental people that’ll come after you oh no you can’t you can’t enjoy anything anymore it’s like you know it’s like oh shoot all right i don’t even that’s a whole different guilt i’m just gonna get the arrowhead water bottles with the sport tip so you can squeeze it that’s what i’m going to start doing that’s like a ghetto bidet yeah i’m all for it uh it’s an efficient but it’s cost effective and i’ll reuse the same bottle it’s fine as long as you don’t let the tip touch when it comes to your journey hyundai is thinking of every mile that’s where the new 2023 hyundai palisade comes in the palisade offers all the technology safety features and comfort a family needs for the journey ahead and boy does it really have so many tech safety and comfort features stay connected with the palisades wi-fi hotspot capabilities so you can keep the kids entertained on a long car ride or help a friend work on the go if you want to start that weekend trip early and if you’ve ever been clipped or had a mishap or you opened the door into a vehicle behind you the class exclusive safe exit assist the hyundai palisade has is a lifesaver it prevents the rear doors from opening if the vehicle detects traffic approaching from behind the palisade also has available third row heated power folding seats which is perfect for people who run cold and it can fit up to eight passengers comfortably taking this car with this much capacity would be a huge asset on that next group cabin you can say that again nicole it’s your journey learn more at hyundai usa.com safe exit assist is not a substitute for driver passenger attentiveness always be aware of your surroundings and attentive of approaching vehicles anyways what we’re talking about we’re talking about gas station tacos yeah no dude i’ve had those exact ones uh six in the morning in oklahoma in like a county where they didn’t sell alcohol so or they didn’t sell cold beer even though we’re trying to go to a tailgate for an oklahoma football game and so like i went to this gas station all the coolers were just turned off because they had to sell warm beer to try and prevent people from drinking it i don’t know but i remember having a brisket breakfast taco out there as i drank a warm 40 of malt liquor uh in six in the morning and it was absolutely fantastic so that’s right i mean they got they’re like tortilla products that they got elsewhere that we don’t got here and so there could be a cultural regional bias between all of our answers that’s a very good point yeah no you know you’ll definitely in like for example um barbacoa uh here in in california it’s more of a soup whereas in texas that’s like you know more uh dry meat yeah yeah you know it’s like the same meat but like one goes in a taco one goes into soup yeah well it’s funny the way the way people talk about you know mexican food is quote unquote authentic or not authentic like flower tortillas i mean they’re still dating back 500 years in mexico so in you know like uh the baja you know baja california and in sonora like flower tortillas are really big i mean you go to juarez and you’ll get big old burritos you know served in a flour tortilla obviously but i mean flour tortillas they’re like 300 years older than the foundation of america you know so like this sort of like and they put down roots and also you know texas california arizona new mexico places where flower tortillas are big were just mexico 150 years ago you know and so like these these foods have like super deep roots which is why like people always say this thing they go taco bell isn’t really mexican i like how i’m a white guy and i’m using a white person’s voice to say this i don’t know very well i didn’t want to say anything but cool i could just use my normal voices i’m not i’m that person but anyways people say taco bell isn’t real mexican food it’s tex-mex and it’s like even if you don’t want it it’s not even it’s not even it’s not tex-mex is the real thing and tex-mex has all these dishes like like you’re talking about like i remember the first time i had carnegie sada and that was the first like regional tex-mex dish i had i had it in college station texas i was at texas a m for track and field meet and i ate two pounds of carnegie soda before track and field meat uh and it was the best breakfast i’ve like ever had and it was on those thick puffy flour tortillas so that’s the case yeah and you want you won’t find that in california or anywhere else texas it’s very specific to texas why don’t we bring it uh well i i i know that there used to be some texas uh style restaurants like real real like from san antonio there was a restaurant in west covina many years ago called taste of texas okay and i had a buddy of mine who came to visit me from san antonio and he goes man he goes i can’t find my food out here and i go i think i know a place and he goes this place is legit and it’s because the owner was from san antonio so he would order two pork gizada tacos and then he’d order uh um a brisket taco and then he ordered some uh a bean and cheese taco with guacamole and then he’d finish it off with a big red yes big red is like their version of a coke okay okay it’s it’s a it’s it’s a soda it’s a it’s 10 000 calories in a bottle nice it’s it’s pretty awesome it’s uh you know it’s big red it’s it’s you know i’ve never heard of it i’m learning so much yeah you gotta go google big red uh soda after google big red soda let’s get up wait that’s very specific gabriel how how would you describe the flavor of big red i’m curious if he got an answer it’s man it’s like a like a mixture of it’s like a it’s like a fanta you know it’s like very uh fruity uh-huh uh but at the same time it’s like it there’s no it doesn’t taste like a cola it’s not like a mountain dew it’s not like it’s just i don’t even know it’s like a is it fruity i was hoping you’d have an answer i’m gonna buy a case on amazon and i’ll let you know what the flavor notes are big red big red soda big red soda you got it you order some breakfast tacos at the gas station and you finish it off with a big red nice yeah so everything everything with tortillas it’s so like context dependent right depending on like where you go because like you said like those texas tacos they don’t taste right in corn tortillas you know but then likewise i don’t know if you get like you know i mean we grew up going to the taco trucks in la like leo’s tacos going there at 2 a.m and you get like you know the all-pastor shaved right off the spit you know and then kind of finished in its own grease and put right into the corn tortilla that wouldn’t taste not only would that not taste right on a flour tortilla that wouldn’t taste right on like a nice corn tortilla you know you need that like the i so y’all talked about the tortillas you grew up eating i grew up eating my dad worked at a 99 cent store in oceanside california and they sold the guerrero 30 packs of tortillas for 99 cents so that’s three cents per tortilla and so like my go-to snack growing up you’d take the tortilla and you’d wrap it around a hot dog and then you’d griddle it off in a pan so it’s a little bit crispy and you dip it in ketchup and so for me that’s like the nostalgic flavor is that like griddle toasted guerrero corn tortilla that you know cost less than a penny to manufacture because they’re cutting it with all kinds of stuff but it’s so nostalgic and i really love that nice that’s funny you’ve made like five references already that sound like you’re talking about drugs like earlier you’re like yeah this is a certain kind of product that i like and i’m like oh and right now they cut it with something else i’m like man i think he has another podcast that he’s not talking about i’m just saying you’re the one interpreting it man i’m just saying words out here put that on yourself you know these are key words i’ve been i’ve been uh i’ve been watching all these netflix uh documentaries there’s a new one called dope and so there’s like ten episodes and all i keep hearing is product and it’s cut with and and in order to make a better profit and a better product and i’m just like right now that you’re mentioning though cutting like mixing certain uh uh elements in order to make the a specific kind of tortilla i don’t know if you guys have ever been to new mexico i’ve had mexican native american fusion type they have a few restaurants out there like that when they they have a fry bread native fries i’ve seen it and i’ve heard of it it’s like a tortilla and a and and pita bread had a baby yeah that’s kind of the best way i can describe it and uh yeah they don’t care they’ll make it small they’ll make it big but it’s uh native fry bread is really really good yeah man i uh one of my best friends growing up was navajo and uh his the first time i ever had menudo was actually from his dad because i mean so many like you know native people in that region obviously have like roots in in mexico and so the first time i had minuto was with fry bread uh and it was like fan freak fantastic getting that spicy broth soaked up in that crispy bread and that was just like an experience that i’ll never forget like you said man we’re not even limited to corn versus flour there’s just a whole world like you’re thinking i’m thinking about like tacos auto base right it’s literally like lebanese immigrants in mexico in the 1800s tried to like read everyone has their version of a tortilla 100 man maybe the best tortilla is is lavash from from you know like the levant area you know maybe it’s it’s john bing from china maybe that’s the best tortilla tortillas have spread around the world and i think that’s beautiful because like when i went to india they have the the banana bread the naan bread is so freaking good so good and that’s pretty much like a san antonio tortilla you know like it’s got the same exactly you know what well it all just keeps circulating but to answer the age old question flour corn i’m still going flower nicole have you been i’m with you no no no i’m with him man i’m with him my heart says one thing my brain sees instead of another but when i come together and i really break it down really really really break it down it has to be flower i’m i’m trying to think of the best taco experiences i’ve ever had i’m trying to think about like if there is one discernible you know experience that i can i can take over another one that would explain this i’m thinking about my favorite flower tortilla i’ve ever had that’s burritos la palma sonora town is a close second loki does good ones in la as well but burritos which is the one that’s in santa ana so i can actually i’m gonna i wanna i’m gonna document this one here burritos la palma it’s so good burritos la palma in in santa ana yeah yeah that’s correct okay i don’t i don’t know i don’t know very many safe places in santa ana i got family out there so someone tells me this restaurant’s legit but hey man it’s orange county it’s safe uh burritos why don’t i say it with an accent like you’d freaking why did i do that anyways uh but then there’s also some fantastic corn experience i’ve had at broken spanish ray garcia was doing this like alta california cuisine taco where he’s doing clams in whipped lardo and like he specifically put that on there on this extra toasted blue corn tortilla where like the corn was an actual character of the dish and that was such an incredible experience and so i don’t know how to weigh those two i’d like to think that the sealing of a corn tortilla is higher but the floor is also lower because i’ve had some bad corn tortillas you know like you get the uh the ones that are that are just like kind of brittle and dry and don’t taste like anything you know especially when they’re not cooked right so i don’t know i’m not gonna take a stance this is maybe the first time that i won’t take a stance because i love both of them so much that’s special ah never mind corn corn wins i’m taking corn screw it you both had flour i need to give corn a win fine nice [Laughter] fine there are few better foods to eat during the summer than a nice juicy grilled piece of chicken or steak or salmon that’s right whether you have a go-to favorite or you like switching up what you’re grilling you can improve your grilling lineup this summer with butcher box the subscription service that delivers a large selection of high quality meat and seafood right to your door now my favorite thing about butcher box isn’t just the top tier quality meat but it’s super affordable we’re talking less than six dollars per meal on average here people and it’s convenient every month butcherbox ships a curated selection of high quality meat right to your home there’s free shipping for the continental u.s and there’s no antibiotics or added hormones plus it’s packed fresh and shipped frozen for 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right all right all right first up we got at bulky sam as a texan i’ve gotten over whataburger versus in and out i’ve only tried the latter once but it was at a texas location i will say though shake shack lived up to the hype got shake shack verse in and out versus whataburger okay i don’t have a dog in this fight because i’ve never had water burgers so i’m just gonna shake shack versus in and out versus whataburger uh there’s there’s no comparison okay you can you can compare in and out and whataburger all day now me i’ve been to texas a million times i consider texas to be a second home i’ve spent many late nights at whataburger uh whataburger has an incredible menu you can eat breakfast you can have lunch you can have dinner it’s big big menu big menu uh shake shack is not in part of the same conversation shake shack meant that the guy didn’t have money for whataburger that’s that’s what i think is going on there or he can’t find a whataburger or shake shack is across the street shake shack is is is okay but to compare uh to try to put it in the league of whataburger in and out no no you can’t do that nah no no that’s like trying to put a weber’s bread in in a conversation about corn flour tortilla it just does not belong i agree with that plus shake shake shack’s like four times the price of any of these spots i grew up on in and out i live in and out i’ve been to whataburger probably a half dozen times just traveling through texas to me the quality doesn’t live up like you said whataburger it’s got the great menu i love their like their chipotle uh patty melt sauce that they do yeah they got that spicy ketchup too yeah and the spicy ketchup like i like that stuff but to me whataburger quality-wise is on the same level as jack in the box which is a regional california thing and i mess with jack the box i like me a good jack-in-the-box i like the breakfast jack uh but to me whataburger the quality doesn’t compare to in-n-out but i’m also biased also in and out is very specific to a burger it’s it’s not it’s it’s not 20 different things you know and anytime you focus on one specific thing you’re probably going to do that much better whereas if you spread you know yourself too thin so yeah the if you’re talking about just the burger itself definitely in and out all day every day it’s it’s always fresh it’s always crisp the cheese everything about the the burgers is incredible but if you want variety and um you know i could eat that whataburger every day whereas in and out two three days max unless there’s influence and then i can continue to go but that’s a different a different conversation um but yeah all right our next opinion is by colorful tifo one jerky is just meat raisin jerky is just meat raisin uh-huh you know what you [Laughter] go for some reason that would sound so much better in an accent you know jerky is just meat racing now i get it you want me to do my mom’s accent really quick jerky is just meat raisin just meat raisin yeah there you go like someone discovering it for the first time like yeah you take all you you took all the moisture out of it and that’s what you get so that actually makes sense yeah i can’t argue it that’s what i’m saying turkey’s a meat raisin this is incontrovertible truth you nailed it and it’s a good thing i agree all right at will see pit crab salad on pork rinds is a great low-carb snack uh crab salad uh you know what i i’m a big a big fan of imitation crap yes sir just i love imitation crab more than i love real crab like i’m one of those guys that would go to uh uh go to sizzler they had they used to have a salad bar and they’d have the little the little seafood blend and it was mostly you know it’s it’s imitation crab oh but they got little carrot shreds in it too i you’re talking a little bit you know i’d always i’d always push all that stuff to the side and it goes straight i’m that guy that would mess up the display you know i just pull out all the all the the imitation crab and i’d leave all the other whatever is in it on the side yeah i i oh that that would that sounds really good on pork rinds and yes it’s very keto i guess if you want to say that it ain’t kosher wait i’m curious about your sisler buffet strategy what is your strategy to hit a sizzler buffet because because i got thoughts uh sizzler buffet man uh first of all i miss it um sizzler buffet uh i know they say it’s a salad bar but man i think i think lettuce is the last thing that wound up on that plate uh they have they had the really good they had the little taco station they’d have the the chicken wing station uh pasta station and then uh you know soups and and then so i do that round first and then in the end i’d add a little corner with some lettuce and uh you know a little cottage cheese and but that’s usually when i’d find the imitation crab and then you’d see a big mountain of imitation crab on my plate man so i i grew up going to the sizzler buffet all the time because kids used to eat for 99 cents and i feel like i talk about this all the time but even as an adult going back like they would have the dino nuggets and then they have the whole taco bar so you can load up the dino nuggets with like the carnitas and the nacho cheese and they got the salsa that has been sitting there for so long that it gets a little fizzy from the fermentation but it’s still probably fine they got rid of their corn fritters though i don’t know if anyone knows what the heck i’m talking about the corn fritters were so good oh they’re gone i went i went like so good two years ago with my grandma not a corn fritter in sight so i made spaghetti hard shell tacos and that was it bring back the corn fritter we’re gonna make a facebook page for the two of you gabriel you got way more influence on either of us man if anyone can bring back the corn fritters to the sizzler you got it you know what i i can that’s one of my biggest flexes is keeping something on a restaurant menu that’s that’s a big flex that’s power man that’s that’s that that was one of my biggest flexes right there it’s just like wow i saved it um and uh here in long beach there’s a uh there’s a restaurant called lucille’s barbecue yeah it’s a it’s really really good barbecue restaurant it’s been here for like 20 plus years really really good and one of the things that they had in the menu uh that they it was like a tester item which was uh we’re talking about pork rinds they had uh chicken skin uh so it’s like chicken skin like uh like chicharron basically pork rind but it was it wasn’t pork it was chicken and it was spicy so they mixed this the spicy oil and it was like you swear you’re eating just regular uh pork rinds but it was chicken skin and uh it was on the menu for a few months and then i showed up one day and it was gone and i sent a uh i sent out a not a tweet i went on instagram and i told a story and i and i tagged them and i said oh my god that was my favorite thing ever that’s the reason why i always come here to the restaurant i can’t believe it’s gone and what they wound up doing is they uh they said from now on when you come to the restaurant you can order it we’re not gonna we’re not gonna put it on the menu but you can order it and it’s in the back just for you and i’m like oh my god so uh yeah absolutely flexing on it that is some clout i am color me impressed gabriel that is next level that’s going that story is going on my mood board and that’s that’s that’s the main reason why i keep going back to lucille i mean they’re always they’ve always been awesome good barbecue and stuff but uh they you know that was awesome that they did there for me that customer service that’s wonderful i would just go for that great customer service honestly that’s amazing also this opinion of the crab salad and the pork rind gave me indigestion i cannot this is too fatty for me i think i would but you know what it’s not gonna give you carbs okay but you know what it would do i would need to suck on let me tell you i would need to suck on a lemon after i eat this this is too much for me no there’s carbs and lemon there’s technically like two carbs in a lemon you can’t get out of here get out of here you can’t have them there’s sugars in a lemon you’re not gonna be keto anymore the funny thing is though a lot of these keto snack hacks whatever like i know some people are doing it for health but for like this is the most indulgent thing in the world you’re eating fried pork skin in crab and mayonnaise which is where i intersect with the keto community where i’m like you’re making a whole sandwich out of a brick of cheese i’m into that for different reasons bell pepper sandwiches those keto different different things that i’m not so into let me read this next opinion uh alex underscore court says bread pudding is just a french toast cake bread pudding is just the french toast it’s like a riddle to get into the the mine and lord of the rings wow uh you you blew me away with uh with you know uh beef raisin but this actually yeah that’s pretty good that’s i gotta agree with that that’s yeah this is the level of high-minded philosophy you get in the opinions or like casseroles yes and we’re fans are big brains we have thousands of these it’s unbelievable the type of stuff someone sends us uh but yeah i love it i’ve taken bread pudding i’ve put that in a bundt cake mold i’ve put it into cupcake molds big on bread pudding because it’s like lazy man’s cake and i always have old bread and questionably old eggs and so that’s that’s going to bread pudding cake baby i agree with this this is a great opinion and this is brilliant whoever wrote this is probably a genius they’re probably like a doctor like a phd from yeah they probably have a phd or something from like at least like a like cal state northridge go matadors at least go matadors uh dominguez hills man all right at wacko bastard pb and j white bread creamy creamy peanut butter strawberry jam dipped in campbell’s chicken noodle soup is one of earth’s greatest gifts what is the person’s name again this is wacko bastard wacko bastard i i don’t even know how you guys picked this guy when you had those first two that were so just next level like mind blowing and then you you brought it right back to the trailer park multitudes it’s like wow multitudes i’m gonna have to disagree with this one okay did you grow up doing like a weird thing with food that people would have that opinion about well let me see uh you know i grew up eating stuff like top ramen spam uh you know beans rice um uh shoot you know different kinds of tortillas breads uh nothing really that like oh wow you know i mean if i made a peanut butter and jelly sandwich i didn’t try to dip it in any dip it in anything um i mean i put bologna on certain things but not really nothing that that you know sweet and salty together and that just it you know i had i had my thing like but not like not on this level this level to me this is not an appealing uh textural flavor contrast that i would enjoy i don’t think but like there were little things like that meant a lot to me as a kid like i would i would microwave a ham and cheese hot pocket every day before school and i would put in a single scrambled egg in the middle and i would just push it in with my fingers so i was kind of fingering a hot pocket ever i don’t know what was going on with with 10 year old man that sounds 10 times more tempting than wacko bastard yeah it does fair enough i’m trying to give cause because if you took out if you took out the peanut butter and jelly jam whatever and it was just the bread bread and that campbell’s soup together yeah absolutely yeah when you mix those other things it’s like yeah yeah no yeah i don’t get it this is like probably a weird thing that they did from childhood that they still like revert back to when they’re feeling sad this is what i think this opinion is and that’s beautiful in a way that to me that’s what food’s about you know that no but based on that mixture he he is really sad yeah he needs some help placo bastard uh maybe you know uh find someone to talk to you can talk to us we’re friendly uh the grin ate me my husband adds alfredo sauce in his spicy ramen the seasoning packet mix is incr into the creamy alfredo perfectly i don’t know if you guys are big on tick tock and stuff but recently they started doing mayonnaise in their top ramen and it’s been like a crazy viral thing this is the same exact concept except it has a little bit of cheese in it and and no egg like this is like a little bit different than me because mayonnaise hot mayonnaise is the thing that people did not seem to enjoy i i’m fine on it gabriel you seem like you got opinions uh yes yes i do uh you know what uh i was doing that way before tick tock so when i remember earlier i mentioned top ramen i didn’t mention the ingredients so yeah sometimes i throw mayonnaise or sour cream or you know in mix mix it mix it up and then maybe add a little bit of tapatio to it to give it a little spice and uh you know that that was a that was a meal in itself so alfredo sauce mixed with top ramen it’s it’s basically ghetto pasta it’s it’s ghetto pasta it makes sense and i i don’t see i don’t see a problem with it that sounds actually really good that’s it and uh it’s very very macgyver-ish i mean i grew up making trailer park pad thai where you take you take a little bit of sugar and peanut butter oh my god sugar and peanut butter and mix it with the top ramen i would get the spicy shrimp flavor exactly that got the most citric acid in it and then i realized that’s what it craves the kid it’s got that sour bite i would do the peanut butter and a little bit of sugar in there uh i think i used like sweet and low one time when i was because i don’t know it was just laying around and my dad put it in his coffee and so yeah like we all have our little ramen hacks and that’s good eating right there the peanut butter that’s very inventive thank you very inventive thank you sir i love thai food especially that that one in particular and now i’m like ooh okay i never thought to try to invent that myself josh it never ceases to amaze me how different we are in our lives but our foods are almost parallel because i used to put ice with peanut butter and tapatio in my top ramen and that’s just crazy how similar that is i can’t believe it again my mind has been blown that’s so funny because i i mentioned my my dad worked at this 99 cent store and we would get this uh it was a thai sweet chili sauce but it was like more corn syrup than the real thai sweet chili sauce and i put that in there sometimes too yum at micah j martinez in my town there’s a combination chipotle and panda express let me tell you orange chicken and chow mein and a chipotle burrito will change your life yes and that needs to happen where do i invest in in a restaurant that would do that uh chipotle and panda express chipotle and panda express two of my favorite uh go-to’s i love both of them and the idea of having a fusion of of asian and you know mexican style you know uh orange chicken or burrito with some uh with some noodles and some rice mm-hmm fine i mean i i haven’t seen your eyes your eyes lit up when we read orange chicken chow mein burrito i saw the joy physically just explode out of you the glint in your eye that was beautiful um i don’t know how to tell you this but it’s happening right now at the panda express innovation kitchen in westwood nicole you know what i’m talking about i sure do know i thought it was in rosemead is it oh you’re right you’re right you’re right it’s in rosemary i’m googling it i have my uh i have my expert fact checker here what’s the evidence it’s in pasadena pasadena we were both wrong wait my dude from pasadena man juan you’re the best dude you since minute one you’ve just been crushing it on this podcast uh juan is unsung here of this podcast uh but yeah dude they’re they’re making orange chicken and chow mein burritos at this panda express innovation kitchen uh celebrating they okay they’re good there’s something about the texture of noodles inside a tortilla that like i don’t love but the fried rice the fried rice with the orange chicken and you get some sort of like a veggie thing on there sounds good you know what juan has already pulled up the video oh my god do they do they griddle the torch because i feel like you have to griddle the tortilla so it doesn’t get all mushy oh my god yo dude they also make they’re also making a boba at this panda express god look at that my mouth is watering oh man i so chipotle chipotle though tried to open up their own like asian restaurant called shop house yeah they did but they weren’t doing burritos they were doing bowls and there was only one shop house where you could get it in a burrito it was on west third i was going to say i went there yes i wanted to check it out because um years ago uh and here’s another i’ll throw a little flex out there for you i did a tweet and i talked about how much i love chipotle and chipotle sent me an actual celebrity card that allowed me to go to any chipotle in the world and get free food and uh when i found out that this restaurant the chop house that opened up i you know i researched to see if i could use my card there i would have paid but i was just curious because chipotle she bought the fact that it was cheap i wanted to see what what was all about yeah and so i went uh and it was it was it was a you know you could you could see the vibe the chipotle vibe but it was very much uh you know a different experience um i only ate there i only ate there once so uh it wasn’t like they put the two together it was its own separate thing and i just wasn’t feeling it it’s funny the way that the whole time we’ve been talking about you know what’s authentic versus what’s not versus what’s nostalgic and what we grew up on like i i have so much love for you know authentic sichuan cuisine and cantonese cuisine and all this chinese food out there but man panda express it hits pants like orange chicken there is nothing better on the face of this planet and so like you get a company like chipotle that’s like we’re doing authentic southeast asian food and it’s like i don’t know man i kind of just want the fried chicken with that with that candy sauce that’s good stuff they did have wraps um but again it’s just it was a little bit a little bit it’s a wrap a burrito find out when it comes to like if it’s a chinese place i i need i need a little bit of authenticity like unless unless the cook the staff is getting yelled at by the server i need to hear the staff getting yelled at there needs to be some violence in that kitchen yeah and then the food comes out nice and steamy and then it’s quiet and then you see the gold cat with the with the paw that’s going up and down i want a grandma to start yelling at me when i try and take a picture of the food that’s happened before and that’s an experience that i want you know they come out of the back and they start yelling at me and i’m like i apologize did not mean to offend uh it sounds like we all just need to go get go get some burritos together i mean to me that’s the natural progression of this i know you know something in the world has happened to which people cannot freely travel etc that’s over soon we we gotta go travel we’re all in the same area gabriel we’ll come to you man there’s some there’s some great spots i’m fully vaccinated as of now and i will be returning to touring very very soon yeah uh but let me tell you though it’s you know some people are going to argue about the whole vaccine thing but uh i will tell you i have a different level of confidence now i’m not afraid to go outside yeah same 100 i mean nicole nicole you were the first of us to get vaccinated mazel tov yeah i threw i was like get vaccinated now i was like take advantage of it honestly you’re the driving force uh yeah i mean i don’t know if this is the time to to spread some pro vax messaging but jeez go get vaccinated i had a i had a great time i had to wait around the cvs for 15 minutes after they stuck me to make sure that you know nothing bad happened and i bought it i bought a pint of ice cream and i ate some haagen-dazs butter pecan not a sponsor in my car in eccle park and i had a lovely time by myself um yeah i mean on that note uh i mean uh thank you all for listening to a hot dog as a sandwich and to enjoy more gabriel iglesias you can make plans to see him on stage in texas this june tour details at fluffyguy.com uh gabe you got anything else to plug where can people find you all that good stuff i am the easiest person to find on the internet all you need to do is google the word fluffy if you google the word fluffy i own the word so i’m the first thing that pops up so i challenge you just google the word fluffy i i come up before bunnies quilts comforters cotton candy i am the number one fluffy thing on the internet and that took a lot of work you sure are that is epic what about furry if i google furry what happens don’t google furry that’s that yeah that’s not you don’t whatever you do don’t whatever you do don’t google fluffer that’s a completely different job description so uh they need them but they’re in demand and now that they are very much in demand and and very much under uh but you know uh but hopefully they’ll unionize and and they’ll be uh you know more work for everyone but uh whatever the case you guys thank you so much this is a lot of fun uh anytime i get to talk about things other than just stand up it’s it’s it’s always an experience um i stand by my flower choice and i look forward to trying out some of these restaurants you talked about i’m gonna reach out to my buddy uh chef wesley now since uh you know we got the confirmation right here and i’m gonna go see if i can get me some more of them swordfish tacos oh please do man i’ll be right behind you all right gabriel thank you so much i mean honestly we could tell how much you love food and everything that just the light in your eyes uh was absolutely beautiful and if you want to hear more from us here in the mythical kitchen we’ve got new episodes for you out every wednesday if you want to be featured on opinions you like casseroles you can hit us up on twitter at mythicalchef or and handyzade with the hashtag opinioncasserole and of course if you want to share pictures of your dishes hit us up on instagram mythical kitchen and please google fluffy and not fluffer although thank you gabriel for taking half your time to plug your new tour by just plugging uh the fluffers of the world unionizing because that’s important too both are really important special thank you guys [Music] when it comes to your journey hyundai is thinking of every mile that’s where the new 2023 hyundai palisade comes in the palisade offers all the technology safety 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