So technically, I guess it’d be like Rude. I’ve cooked for friends and family, I’ve cooked for Rhett and Link. I’ve cooked for my fellow kitcheneers, but today I face my greatest challenge yet, I cook for a food critic again, ‘cuz I already, I did that… Welcome Memo Torres Memo, what’s up man? Yeah. Give it up for Memo. Give it up for food writers. Come on. Yeah. Yeah. Everyone. This is the energy that we bring. Memo. Let’s talk turkey here, man. So I’m gonna create a three course fine dining meal out of one ingredient that we have picked off of a 7-11 shelf. Okay. Now you’ve eaten some of the best food from across the world, I assume. At least the best food in L.A., which is like the best food in the world. Pretty much. Yeah. It’s representative. Do you think that I can create anything close to the best food that you’ve had? I don’t know man, depends what’s under there. Like what, protein powder or something? It’s pure creatine. No. Alright. Let’s get to the secret ingredient, man. Here we got, Doritos. Whoa. Alright, Alright, Alright. What do you think about that? What are you gonna do? Nachos or something? I think we can get a little bit fancier than nachos, but you actually said before you work for L.A. Taco, the James Beard award winning L.A. Taco. And so you said you hoped that I would make you a taco today. Yeah. I wanted to put you up to the challenge man ‘cuz sometimes I see some crazy tacos come outta here. So I wanted to see what kind of taco you would produce. Oh man, we can get a little crazy. Am I gonna get a taco? Oh, you’re gonna get at least one taco. And at most one taco. You’re gonna get a taco. Alright memo. I got my work cut out for me. I’m a get to cookin’. Hey my name’s Memo Torres. I write, I take pictures, I do video of food. and I work for a publication called lataco.com So Doritos has gotta be like one of the best chips out there. It’s got perfect flavor, cheesiness, a little bit of seasoning and a perfect crisp every single time. Do I think Josh can impress me with Doritos today? I don’t know. We’re about to find out. How does one impress a professional food critic with Doritos? I’m actually asking ‘cuz I have no idea. Apparently involves eggs and corn. What we’re doing right now, we are making somewhere in between a Korean steamed egg, a Japanese chawanmushi and a Mexican flan. You’ll see where this is about to go. So this is very silly. So what we’re gonna do, we’re gonna take a bunch of milk and we’re gonna add that to a pot right now. We’re gonna get that steaming. My thought with the Doritos is that Doritos are made of corn and they have a fair amount of corn flavor in them. So I wanna marry that with some fresh corn and one of my favorite combinations of foods that I ever had was a fresh corn in dashi steamed egg custard dish from a Japanese restaurant and let’s see if Doritos can sort of seamlessly integrate their way into that. So I’m adding about one ear of charred corn into milk. Right now we’re gonna get some dehydrated dashi which is the it’s like smoked fermented tuna shavings, eh, mixed with some kombu seaweed. So we’re gonna add that right there. I’m also adding two teaspoons of sugar because I want this to set up a little bit like a flan. Sugar and corn go really well together. You know what goes really well is sugar and corn Doritos. Next time you’re eating Doritos just cover an ear of corn in sugar and go to town. Mm. Brings back memories of road trips up to Pismo Beach. I’d ride dune buggies and I would try and do a jump, but then once I fell off and a dune buggy ran over my leg and I screamed and I cried but no one was around to hear me. Real story. I’m taking some of these Doritos Doritos have a lot of annatto seed in them which is an ingredient in achiote, this is a real thing. And so it is going to color this very nicely. Add a delicate nacho cheese flavor to our flan chawanmushi steamed egg situation right here. I’m gonna hit this with a little bit salt. There we go, there we go. Great. Now I’m gonna whisk up these eggs right here. I think Memos gonna be super impressed with this. Via his writing, Memo’s directed me towards some of the best tacos of my life. He actually directed Rhett towards the best tacos he ever had with Jessie. ‘cuz I told them to go to Bee Taqueria on West Adams, on a nice romantic date, and I’m pretty you’re Rhett got lucky So Rhett, you owe your love life to Memo Torres, man, you should thank him. Alright, we’re gonna wait for this to come into a boil. Gonna mash it around. Yeah you can already see some of that delightful, violent orange hue leeching off the Doritos… This is gonna be so dumb, god. Well, nothing to do but to push forward. And then we, of course we got some fine garnish work. We’re gonna hit it with a little bit of trout roe. And dude, we’ll see. I’ve never done. I’ve never done anything like this. Here’s the thing about a restaurant is they like work for a long time to make a couple things taste really good. I’ve literally never done this before. So we’re about to see what happens. Waiting for my Doritos to soften chef. So we’re just gonna dump this into a blender right now. We’re gonna try and puree this. Doritos have a fair amount of starch in them. There is a slight worry that in this dish, it’s gonna get a little bit gritty, but hey, we’re gritty boys and girls here. Dumparoony. That’s gross. Then pop the top. Those Doritos are gonna give me energy for later. Gonna run her up. I think this is gonna be great. See where we’re at. It smells really nice. You got all the toasted corn notes in there. You’re smelling the Doritos. Let’s give it a little taste, see where we’re at. Okay. Okay, That’s pretty dang… Wow, wait that’s, hold up, hold up. We might have done something here. I’m gonna drop a little bit more salt in there, but that is tasting real nice. Does it need more Doritos? God does it need more? It need more Doritos. Just a couple little handful. One for the boatman. Oh god. Alright, Let’s see where we’re at now. Now we’re talking now we’re in hefty Dorito territory. We sure are in hefty Dorito territory. Let’s strain it. There it goes, right now we’re just trying to get some of that Dorito starch out. So that Doritos… Josh, Josh, Josh sorry can you move the pitcher? We got it. Ben, I got it. Ben I got it. We’re gonna move it. Okay. So what we’re trying to do, trying to strain some of that Doritos solids out of our chawanmushi, it’s not a chawanmushi It’s a, I mean there’s Doritos in it. It’s like a flan… It’s like gonna be eggs. You had eggs. It’s gonna be like that. All right. I kinda do a wiggle a wiggle wiggle. I taught myself to whistle when I was 19 years old. Are you impressed? It’s self-taught no lessons. I kind of missed out on some, like, learning how to do things during childhood. You know, taught myself how to ride a bike. That was pretty cool. No training wheels either just, just roughed it. Couple scrapes, taught myself how to apply a bandaid. That was cool. Alright. So we’re gonna, we got our eggs this time. Now we’re gonna temper in the hot liquid to the eggs, which you just kinda like add it gradually. We don’t need to do an actual tempering. You add a little bit what you do if you’re making a custard, so your eggs don’t scramble, is you add the liquid in gradually so it brings the eggs up to temp gradually, but like, you don’t need to be that careful with it. Nicole laughs in culinary school. Bro that’s tempering I did it. Alright. Just taste the raw egg mixture. I’m covered in… God dang it. I’ll tell you what. That’s the chef dance. That’s what all chefs do. That’s what Joel Robuchon does after he goes “Oh these potatoes are silky”. Also Joel Robuchon, what? He died He’s dead? Yes. Oh, Jacque Pepin’s alive. Robuchon’s dead When Jacque Pepin tastes his clams he goes like… Alright great. Alright. So now we’re just tossing in some of this fire roasted corn because I want some nice pops and Dang…I was gonna…shoot… It’s gonna hold on. Give no, no, sorry. Wait, wait for it. No, no, this is gonna be fine. Hold on what I’m gonna do what, oh dang it. Okay. So we’re saving some of the corn for garnish. So, So what we’re gonna do, this is a, this is a technique called corn egging. What you do in French cookery is you, you dip the corn in a bath of egg. You egg it, the corns, of course. And then you’re gonna rinse them off later and then you’re gonna garnish it. It’s totally fine. I saw it. Alright. So now we’re gonna put this back into this. This is going back in here. Sometimes we got comments that are like, you can tell Josh isn’t a real chef because he does this, like you right. I have no rebuttal. I’m just, that’s just an astute observation. Alright, so now Hold on, hold on. They should see this. We got a little ramekins, yep. rattling around in a bain-marie. We’re gonna cook the ramekins and, get that outta there, We’re gonna cook the ramekins in water that way it insulates the heat, doesn’t get your eggs to scramble, cook too much on the outside. Should be nice and silky smooth. We’re making two, in case one screws up, then the other one will also be screwed up because the same thing has happened to them. But then at least we have two Nicole laughs because it’s true. And yeah. Hey, well, hey, we got snacks. Alright, so now we have this and we’re gonna wrap it in foil I’m actually gonna put it in a, I say actually, as if you had any idea what I’m about to do with this, I’m gonna put this in a 250 degree oven, let it steam for like an hour and a half because I want it to, if you cook eggs, hot they’ll rise. All the proteins just go like Jacque Pepin dancing after clams. And then it’ll be done, hopefully. Well you know… That’s what Jacque Pepin says to his friends. So we got our steamed eggy wegs out of the oven. We got all of our garnish stuff here. We got our burnt scallion habanero oil, We just charred the heck outta some scallions and habaneros blended with olive oil and a little bit of salt. We got some charred corn that definitely wasn’t outta the trash. We have trout roe. trout roe it’s like caviar except it’s from a little American river fish. They go and they squeeze it and the eggs pop out. Fresh Doritos and some chives. So let’s, god I hope this comes out. We’re gonna plate it. We’re gonna do it off center. You’re gonna go bla, and then kind of, We kinda got a scream at it. the sound vibrations actually help it come out. Come on. There we go. Look at that. We got our nice, it’s like a steamed egg flan kind of thing. Now we’re just gonna garnish it. I don’t know what Josh is gonna do with these. If he does anything different than what they already are. He might mess ’em up. So have some doubts, but let’s see. Memo, I see you have already been served our trio of Dorito appetizers. So here we have our esquites steamed egg custard. We have blended Doritos with cream, egg, a little bit of dashi concentrate and then some fresh charred corn in there. We’ve topped it with chives, salmon roe, some more charred corn, there’s a charred scallion habanero oil around the rim. And of course some fresh Doritos for texture. Please enjoy. You serious. What were you expecting? This is, just the sound of it does not sound enjoyable, but we’ll see. Have you ever had anything similar? I have not had anything like this. I thought it was like some kind of flan with something on top. I don’t know I debated calling it a flan and then I was like, let’s not set myself up for that expectation. All right. All right. All right. All right But keep an open mind. It’s meant to be served cold. The fish eggs should add a nice little pop and there should be some nice Dorito corn flavor in the actual steamed egg itself. Okay. Get some of the charred habanero scallion oil on the bottom. How big of a spoonful do I even want a go with? As much as the diner desires. I’m gonna do a little one. Just ‘cuz this looks skeptical as hell Serious food critic face. What do they do? There? It is. He didn’t spit it out. I’ll take that. Alright. I gotta admit the scent of it going in is powerful. Mhm. I mean you can smell the fish and you can smell the egg. And those are two things you don’t wanna smell together going in. I like that the corn is giving you a nice little texture on it. It’s a little crunch. I can taste of Doritos slightly in this… What do you call this… pudding? Yeah. Let’s call it a steamed…flan, it’s a flan We it’s like a tofu, like a tofu flan. If this is a flan dude like, oh my god. I wanna try it again, hold on. You went in for a second bite. Is it pleasant though? I wanted to show the more subtle side of Doritos with course one. I gotta tell you it’s not terrible. There’s something very interesting about it that leaves me curious to try it more. But overall I don’t think I would finish this at all. Yeah, I am not gonna have another bite. Is there any way you think I could improve on this dish? Or do you think this is just, shouldn’t go forward with it. This is like if somebody made some delicious dog food for like that’s high class, that’s probably what this would be, man. ‘Cuz this is like, the consistency is like the, I pour out for my puppy. Wait, hold on. But like a high class dog, you know like a high class L.A. dog, that goes to those fancy dog emergency rooms You know the dogs that don’t walk themselves, they have little like stroller for them you know. One of those dogs, yeah. They get treated better than I do. They wash themselves more often. I’ll take it. Yeah. Well hey, there’s only going up from here Memo. Yeah, no, no. Well I don’t know what else you are gonna bring me, but here you can take that back. Hey guys unacceptable. Okay. Yeah. Come on. But anybody that lives in the hood and has ice cream trucks coming by, you know Doritos is usually a main ingredient in those little Frito bowls. You can have Fritos you can have Lays, but I personally choose the Doritos. They throw chili they throw some cheese on there, some jalapenos. That to me is the greatest way to have a Dorito. But I don’t know of many people using Doritos are having the, you know, audacity to try to make it into something else. A taco. I don’t know. I didn’t wanna make Memo a taco. I did not wanna make him a taco because Memo has had the best tacos in L.A. and thus the world also all across Mexico he’s been to But that said he is like literally the taco critic. And so he insisted that I make him a taco and now we’re doing it. So let’s see what happens. I’m pretty confident though. I make a lot of tortillas, make a lot of tacos. We’re gonna figure this out. Right now we’re making a cool ranch squid ink tortilla that we’re gonna do a dry age, Dorito, beer battered sea bass taco on with a cool ranch… You’re about to see. So I’m gonna take some Doritos. I’m gonna grind them up with flour. We’re going flour instead of corn, because I don’t know. I like flour tortillas. I just got, I just… Humble brag I just got back from Baja and I had a lot of really great flour tortilla tacos there, flour tortilla’s date back several hundred years in Mexico, especially in the north and in Baja and Sonora. And so we’re gonna try to make a really dank squid ink flour tortilla with Doritos crushed up into it. So technically I guess it’d be like Rude. Yeah. Now we’re grinding Doritos. We’re grinding the Doritos with the flour in this, trying to make it as homogenous as possible. Gonna crank it up a little bit. There we go. Do one of these and just crank it. There we go. There we go. There we go. So, all right, now we’re gonna get it out. Gonna dump flour into here and what you gotta do in my experience, ow oh don’t stick your hands in the Vitamix, that hurts. What we’re gonna do is we are going to take some pork lard and we’re gonna massage it into the flour with our hands. This gets the fat to cover all of the gluten and the flour and that should leave it nice and pliable, we hope. You want small little pebbles and then water should be about like, let’s say 103 degrees. Yep. And then we got some squid ink gonna just dump all of this. This is fresh from the Italian deli. They only sell it in little ketchup packets. ‘Cuz as you all know, Italians when they eat pizza, they like to take a little, little packet of squid ink and squeeze it on every bite. Ya little bastard. Alright. Can say bastard? Yeah I can say bastard. There we go. That’s looking good. And then we’re gonna take our hot water, hot water’s really key, this is the same way you would make a dumping rappers for xiao long bao. And we’re gonna dump that in there. You don’t wanna do it all at once. And then God, this is, I mean, this smells like the dumpster outside of a Seafood City. Which makes really great, really great fried chicken ironically. And that’s looking beautiful. Gonna take this out. We are gonna knead it with our hands. It’s really pliable and soft right now, but that is because that water is hot. So we’re simply gonna knead that in there. Looking lovely. You don’t wanna over knead a flower tortilla though. Smash all that color in there. This looks pretty rad. And lovely. Now we’re gonna let this dough rest a little bit. We’re gonna cover it, let it hydrate for about 15 minutes and we’re gonna press it out. Beer battered fish. I was gonna say we’re going pretty classic with this one, and then I remembered all the Doritos and also the fact that this is truly one of the most beautiful pieces of fish you could ever get. This is a dry aged branzino from a spot called The Joint in L.A. shout out to Leeway, He makes really awesome fish supplies to a lot of restaurants. We just went there and got it. Now we’re gonna Dorito batter it. I think it’s gonna be really good though. It’s gonna be big. There we go. And I wanna take this off the skin, we’ll save the…Oh we should fry up the skin and put it on the thing. I didn’t think about that dude. And then I’m just gonna knife and run it along the skin here. Really fantastic. I love that this dude was just like “you can dry age steak, why can’t you dry age fish”. Turns out, you really can. Lovely, lovely, lovely. Sorry. We’re gonna make like a really oversized ostentatious fish taco here. They were just saying “Josh, when have you ever done anything oversized or ostentatious?” Alright, the hell was that noise, dude. It was like a wounded giraffe. So now we’re gonna take that and we have equal parts… Cool… It’s Cool Ranch Doritos is what we’re doing. We have equal parts, Cool Ranch Dorito and flour in that. And that we’re gonna make a quick little batter also, here’s just some ranch powders to season up. Just to add a little extra. Drop a little salt in there probably. Beer, I’m just using a light beer Modelo super, super cold. That’s gonna be key in this. We’re just gonna whisk that into our batter right here. I tend to like a kind of thinner lacier batter, and we’re cooking this twice. It’s the way that a lot of Taqueros do it in Mexico. You cook it once and then you just kinda hold it and then you just drop it back in the fryer when somebody orders a taco. But it actually leads like a much crispier batter that almost has this like a… it’s like a carapace it’s like a carapace of batter. You guys use the word carapace in your daily life? We’re gonna drop an egg white in there. I like to use that instead of whole egg and shot of tequila because hard alcohol evaporates at a lower temperature than water, so in theory that should make it extra light. Gonna take the fish nice and battered. Splash it a little bit. Yeah do that, that seems right. Let it go. And then god bless. All right. Our fish filet is done. Well, it’s gonna get second fried. So right now I’m just gonna pull it out while it’s cooked and the batter is set. And then this is a giant log of fish, dude. I hope Memo’s impressed with how big our log is. And then when we’re ready to actually plate the taco, we’re just gonna drop it back in the fryer, put it on top, so it’s the last thing that gets cooked right before it goes into Memo’s face. Memo, man, shoot. I forgot buen provecho? Buen provecho. Being a kid from the hood myself growing up with 7-11 products, eating fast food, I really enjoy watching Josh’s videos and seeing all the creative stuff he does with that kind of food. But you know, mostly I hate the guy. How can somebody be that good looking and that like buff and have a food show and eat food and eat all the kinds of stuff that he eats. Because I mean, look at me, dude, like I eat tacos and I just get fatter and fatter. This guy just gets bulkier and bulkier. It’s not fair Josh. Memo course number two right now we have, a beer and Dorito battered reindeer penis. Now this is locally sourced from Burbank. This is a reindeer that we found in the alley behind a 7-11. No, this is actually, this is dry age branzino. This is a really beautiful fish from The Joint out in Sherman Oaks, we have made a Cool Ranch Dorito beer batter. And then we also have a Chipotle Aioli, avocado in key lime puree. We have a “chile de arbowl” ranch hot sauce on there. Chili of what? “Chili de arbor”, Arbol. Oh this is embarrassing… chili de arbol. There you go. There it is, nailed it. And then a little bit of pico de gallo some radish, cabbage, squeeze some lime on it. Go to town, man. I’m proud of this one. This looks promising. I gotta say the presentation is beautiful. Thank you. This little pico de gallo nicely diced. I haven’t seen it that diced but it’s beautiful. And this long… Maybe I don’t know Just like kinda cut part of it Yeah. I think I might… I don’t wanna turn it into a meme putting this thing into my mouth. Oh we’ve all been there. Oh, we’ve been there. All right, but let’s cut this. Let’s see the inside of this. Ooh, that looks like some good fish in there. It’s steamy, it’s crusty. You can hear the crust on that. We double fried it. Alright, I usually like to take the first bite without lime ‘cuz lime can be a little overpowering Smart. So lets go. Oh, and then a squid ink Dorito flour tortilla that, I didn’t mention that there’s a lot going on. Oh, that’s a squid ink? Where’d you get this from Machine or somebody? Well this does smell good. Can not compare to the other one. Yeah. Alright. What are we thinking? This is delicious. Let’s go. I wanna high five. You’re not supposed to high give the critic This is delicious. You redeemed yourself with this one. I think the flavor of the sauce of the guacamole, the pico de gallo the little, you know, cabbage you have in the bottom, the, the crust on that fish and you can actually taste the Doritos. Yeah. You can actually taste it. The Dorito accents the dry aged branzino. Yeah, actually this is actually fire, dude. Hell yes. This would go on a taco list. If you sold it somewhere, this is actually very delicious. I’m gonna finish this one. I’m expecting an editorial plug in the next L.A. Taco “Best Tacos in L.A.” Mm. You can’t buy it anywhere, but maybe Venmo me and we’ll see what’s up. Hmm. This is a delicious taco. You outdid yourself. Hell yeah. Congratulations. I was really worried about your taco. I was. It was very surprising ‘cuz you can be in an unexpected place, a bar in Cover City that does not look Mexican at all but for some reason, the chef in the back is Mexican and he can make some enchiladas that remind you like your mom’s enchiladas bring you a tear and food to me is beautiful in that way. Especially when it can reach those parts of you that, you know, recollect those beautiful memories. Let’s make a pie. Specifically we’re making in a Doritos Flammas crust key lime pie with a chamoy foam and compressed cucumbers. You might ask, what’s a compressed cucumber. I don’t really know, but we’re gonna vacuum seal some cucumbers with lime and sugar and hopefully they don’t just taste like pickles, but they might. Again never done any of this. Let’s do it. We’re gonna dump a bunch of Doritos Flammas this is a flaming hot Dorito, but with some more citric acid and they’re a delight. They’re nice and sour, which is gonna lend really well with key lime pie. This is called chamoy. This is a pickled fruit in chili paste from Mexico blended with a lot of lime and it is absolutely delicious. You put it on fruit. It’s really great. What we’re gonna do is we’re gonna add that to a pot with water and sugar and a little bit of gelatin. And then we’re gonna get that cooled down and we’re gonna turn this into a foam. That should be a nice accompaniment… That gave me instant heart burn. That is awesome. I love that. It should be a really nice accompaniment to this key lime pie. So we’re gonna drop some sugar, we’re doing a classic crumb crust, typically it might be graham crackers, but no we’re doing yeah, we’re doing Flammas Doritos. A bunch of butter and sugar and then… Yes. Yes. All right. So we’re just gonna grind this up, pack it in there, pour some key lime pie mixture. Really simple classic egg yolk, condensed milk, key lime juice. Ain’t nothing to it but to do it. That’s what we’re looking for. Let’s give it a taste. Wow man. What’s that song from grease where it’s like, “I’m electrifying” or something because that’s how I feel. You’re the one that I want. You’re the one that, I’m the one that you want? Wow. Nicole, aca-awkward am I right? So now we’re gonna take some of this crust. This is nice and wet, but it’s all gonna come together with all the sugar. When all that melts down, I’m just going, what is burning on this? Ain’t no time to figure that out. So we’re just gonna pack this around here. We’re gonna toss in our key lime pie mixture, and then we’re gonna bake this off and then we gonna cut it into some nice elegant bars and we could not afford to hire a full-time pastry chef at this restaurant. And so we are just making B.S. phoned in desserts like 85 to 90% of restaurants these days, which look, I get it, it’s hard. But like, you know, pastries is an art, it’s fun to support your local pastry chef y’all. Trevor flipped me off. You’re like half a podcaster now you a-hole geez. What do you mean half? Well you’re like half a pastry chef half a podcast… If you’re in a restaurant and pastry chef was like, I’ll start a podcast. And like, you know, we gotta go do that now and be like, no, Trevor, we love your podcast. It’s great. You also bake good desserts. But you know, that’s the reason that we’re doing this and not a clafouti. You don’t think I would’ve loved to make Memo Torres a clafouti. That would’ve been incredible. We’re making glorified lemon bars over here. I can take to a church bake sale. Anyways, I’m gonna pop this in the oven. What is, this is still burning. Alright, we got the key line pie outta the oven. You wanna see how we got it outta the oven? Nicole’s really milking the moment with the brand new Mythical Kitchen oven mitt available at mythical.com. Super proud of this thing. It looks really rad. Got the pawsapus. Nicole’s demonstrating all the uses. Did you hit yourself from the face? Anyways go buy it. It’s really rad. And it works too. We like made sure of it. Alright, so we’re just gonna lift this out. Kinda un-sheath it a little bit. I’m gonna try and get a perfect little rectangle. We got our knife covered in water right there. And give me a minute. Take our beautiful little square of Dorito key lime pie right there. And then here what’s you might say “Josh, what are these stupid little green squares in the sack?” These are our compressed cucumbers of lime. Don’t call it pickle relish, ‘cuz it kind of is. I’m just gonna kind of, Yeah, I’m gonna finish. I’m gonna finish plating this up, and then yeah, God. Oh, I got hit with, I’m gonna finish plating this up and then we’re gonna serve it to Memo and see if he hates me. I think what I love most about covering food in Los Angeles is getting to meet the people. Los Angeles is so diverse and food is a great gateway to learning about other cultures, learning about histories, learning how other people ended up here in Los Angeles. And it’s a great unifier. And other than that, it’s just, I love food, you know, and trying different things and you’ll never, you’ll never know what kind of cuisine is gonna surprise you. For dessert, we have a Dorito… sorry. Doritos Flammas key lime bar with compressed cucumber, Tajin, lime zest and chamoy foam. Okay. Enjoy. This actually honestly might sound weird, but this looks promising. I, the cucumber the chamoy the Tajin were kind of inspired by, you know, the Fruteros of L.A. Yeah. These are all flavors that are right in my wheelhouse. Alright so let’s try to get a perfect bite on this. The chamoy foam was a new technique to our kitchen. We’re not gonna lie. There it is. Get a little bit of all of that in there. We’ve confused him. There’s a lot going on here. Sure is man. Yeah, there’s a lot going on here. It’s like stretching the outer boundaries of being balanced and working together, but it makes it kind of an exciting dish. Yeah. It’s like riding the lightning, you know. It is. Yeah. I like the way the key lime works with the hot Cheetos. Well, it’s not hot Cheetos. It’s the, the Doritos Flammas Yeah, yeah, yeah. Red dye, hot sauce. There’s so much red dye Yeah, I know. The chamoy, this right here is interesting. I think this actually adds the element that anchors this down cuz the flavors here are so contrasting. So I don’t know. I feel like if we started off really low. Yeah. And then you, and really high with that branzino taco, this kind of is like right there in the middle. It’s like, eh, it’s like, okay. That’s a perfectly balanced meal though. That’s what you want. You wanna ride the highs and the lows and end up just being really confused on your way out of the restaurant. Yeah. That’s how I like to eat. Yeah this definitely echoes the vibes of a Street Frutero with the Tajin and the chiles, the key lime. So yeah, I approve of this dish. All right Memo, if you were writing a review about this restaurant that does not exist, would it be a positive one? It’d be a mixed one. I would say order the taco, stay away from everything else and get the dessert at your own risk. And that’s fine because the tacos, that’s the most expensive item at the restaurant. I’ll take it. Honestly. I would definitely recommend that taco. You really did outdo yourself and I am super critical of tacos. I know honestly you have sent me to some of the best tacos in my life. Everybody checkout Memo Torres at L.A. Taco. Checkout L.A. Taco’s work in general. They do awesome stuff. Memo, thank you so much for being here man. Hey, thanks for having me and thanks for this food. Well, thanks for the last two meals. Yeah, not the first one. The first one. Yeah. We packed up the rest of it to go. No it’s okay. You can keep that. No, it’s already your car. We, we broke in. Well I have a dog at home. That’ll enjoy it. Hey, hell yeah. And thank you all so much for stopping by the Mythical Kitchen. We got new episodes of our podcast, “A Hot Dog is a Sandwich”, every Wednesday, wherever you get your podcast. Hit us up on Instagram and TikTok. That’s where we are @mythicalkitchen. Support your local Taquero. Check out L.A. Taco. Memo, I’ll see you around man. Thanks. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in T-shirt form. Get the palm heel strike tee now @mythical.com.