Chorizo

THIS NEW MILLENNIUM.

>>HUELL: WELL 4E8 OWE EVERYTHINEVERYBODY I'M HUELL HOWSER AND HERE WE ARE IN OOáEX LA ON THED CORNER EVER NRORL DRIVE AND WE'RE STAND INING FRONT OF A LITTLE RESTAURANT CALLED THE -- THIS LITTLE SIGN HERE CAUGHT MY EYE I LOVE C CHORIZO.

HE CHORIZO.

ESPECIALLY WHEN IT'S PICKS MIXED UP WITH EGGS IN THE MORNING.

BUT ON FURTHER RE-ELECTION WE DECIDED NOT TO EAT THE CHORIZO HERE AT THE FAT BURRITO.

WE'RE GOING TO GO RIGHT ACROSS ARE THE STREET AND EAT SOME HISTORIC CHORIZO RIGHT THERE ON THE CORNER AT CARMELITA.

AND HERE WITH OUR HOST FOR THE MORNING ACTUALLY YOU'RE ONE OF OUR HOSTS.

INTRODUCE YOURSELF TO EVERYBODY AND RELAY THE SFORY OF HOW WE MET.

WE MET A COUPLE OF MONTHS AGO, WHAT WAS THE OCCASION.

>> WELL I HAPPENED TO BE AT MONTELLO AND I BELIEVE YOU WERE DOING A SEGMENT ON THEIR EGGNOG.

I WALKED IN AND I SAID YOU OUGHT TOLL COME DOWN TO MY PLACE AND DO A SEGMENT ON THE WAY CHORIZO IS BEING MANUFACTURED .

>>HUELL: YOU INVITED US TO COME TO CARMETO WHICH IS ONE OF THE MOST FAMOUS MANUFACTURING IN THE COUNTRY.

IS.

>> IN FACT WE'RE ONE OF THE BIGGEST IN THE STATE.

WE'VE DIAGNOSIS MANUFACTURING FOR OVER 70 YEARS AND WE ARE AN IN 11 WESTERN UNITS IN EVERY MAJOR CITY.

>> .

>>HUELL: YOU'D NEVER KNOW HE WAS IN SALES >> I DO >>HUELL: WELL YOU GOT US HERE AND WE ARE VERY EXCITED BECAUSE I'VE BEEN EATING CHORIZO FOR YEARS MIXED IN WITH SCAMALED EGGS IN THE MORNING BUT I DON'T KNOW MUCH ABOUT THE HISTORY OF CHORIZO, HOW IT'S MADE.

LOUIE THIS MORNING DRIVING OVER HERE SAID THERE ARE OTHER WAYS TO USE IT OTHER THAN WITH HE ISING.

SO WE'RE GOING -- THIS IS GOING TO BE ALL YOU EVER WANTED TO KNOW ABOUT CHORIZO WE'RE GOING TO FIND OUT AND ANSWER ALL THE QUESTIONS TODAY AS WE TOUR CARMELITO.

I'VE PUT OF L OFF EAT ITING ACROSS THE STREET BECAUSE I WAS HOPING TO GET SOME >> GOOD WE'RE GOING TO FIX YOU UP.

I'D LIKE TO INTRODUCE YOU TO THE LOPEZFAMILY.

HERE IS CARLOS.

HERE IS MIKE.

HERE >>HUELL: AND YOU'RE PART OF THIS FAMILY TOO.

>> YES I'M >>HUELL: WE WANT TO TALK BRT HISTORY OF THIS PLACE, HOW IT GOT STARTED.

THIS COMPANY WAS STARTED BY YOUR DAD AND THAT'S A STORY >> IT'S STORY THAT STARTED BACK WHEN WE CAME FROM MEXICO.

WE STARTED THE COMPANY RIGHT BEFORE THAT WHEN HE CAME HERE, HE SFARTED THE COMPANY AND HE HAD TO CLOSE DOWN BECAUSE OF THE MEAT SHORTAGE BECAUSE OF THE WAR.

>> .

>>HUELL: HE WAS A BASE BALL XLAIR IN MEXICO AND HE WAS DRAFTED -- TO PLAY PROFESSIONAL BASE BALL.

THEN HE CAME TO LOS ANGELES AND WHAT HAPPENED ONCE HE >> HE NEVER GOT TO PLAY FOR THE CLEVELAND INDIANS.

HE HAD TO SUPPORT A FAMILY.

THERE WAS TO BASE BALL DURING THAT TIME .

>>HUELL: SO DID HE START OFF WITH >> YES.

IN 1934 HE OPENED UP FIRST.

THEN HE HAD TO CLOSE UP DURING THE WAR ON ACCOUNT OF THE MEAT SHORTAGE THEN HE REOPENED IN 1948 Q .

>>HUELL: AND HE'S BEEN MAKE ITING EVER SINCE.

AND YOUR COMPANY HAS HAD BASE BALL TEAMS EVER SINCE.

BECAUSE THIS OFFICE -- WHAT IS THIS STORY RIGHT HERE.

THIS IS ONE OF YOUR CAMRME >> THEY ACTUALLY HL 9 BROTHERS AND 4 SISTERS .

>>HUELL: WHO ALL PLAYED ON THE TEAM HERE >>HUELL: DO WE HAVE ANY PICK TUESDAY OF YOUR DAD PLAYING >> HERE IS A TEAM IN THE 50S.

THESE ARE BEFORE THEN WHEN HE PLAYED FOR OTHER TEAMS.

THIS IS AT RIGLY FILLED IN LOS ANGELES.

PRIOR TO THIS THERE ARE PICTURES.

THESE ARE IN >>HUELL: ALL WITH CARME BINGS LITA >> THIS IS OUR DAD RIGHT HERE .

>>HUELL: SO HE HAD A SERVICE >> YES IN 1942.

>>HUELL: SO THIS IS YOUR DAD.

WHEN THIS WAS A MEAT SHORTAGE AND CLOSE UP THE RESTAURANT BUSINESS AND OPEN UP.

>> THAT'S WHAT >>HUELL: AND THAT -- THIS IS WHAT IS INTERESTING ABOUT IT -- EDDY WAS FILLING ME IN WHEN WE MET.

THAT'S WHERE THE EMBLEM WITH THE CHORIZO COMPANY, WITH THE PIG AND THE BASE BALL HAT AND BAT COMES FROM.

>> ORIGINALLY.

THE ORIGINAL MAN IS THAT ONE THERE AND WE'VE UPDATE IT HAD TO MAKE IT LOOK >>HUELL: THERE IS THE BIG RIGHT THERE.

NOW DID YOUR DAD DO THAT OR IS THAT SOMETHING YOU DID IN HONOR OF HIM.

>> IN HONOR OF HIM.

IT'S ON ALL OUR LABELS AND ON OUR PACKAGING EQUIPMENT .

>>HUELL: BECAUSE WHEN HE TALK TO PEOPLE AND TOLD THEM WHERP R WE WERE GOING TO COME OVER HEAVEHERE AND DO THIS STORY, I TELL THEM THE PLACE WITH THE PIG AND BASE BALL HAT AND EVERYBODY NOSE THE EMBLEM.>> EVERYBODY KNOWS THE EMBLEM.

THEY LOOK FOR THE PIG AND WE WON'T CHANGE >>HUELL: SO WE'VE GOT -- WHAT ARE ALL THESE TO HAVE IF IS UP HERE.

>> A LOT OF THEM ARE BASE BALL TROEFYS.

THEY ARE BOWLING TROEFYS.

WE PLAY TOGETHER WE PLAY BASE BALL TOGETHER AND WE PLAY BOWLING TOGETHER .

>>HUELL: YOU HAVE GOLF YOU HAVE BASE BALL, YOU HAVE BOWLING.

WHEN YOU R DO YOU ALL HAVE TIME TO MAKE THE CHORIZO.

>> IT TAKES A LONG TIME, WE FIND TIME TO >>HUELL: THAT'S WHAT WE'RE GOING TO DO.

YOU'RE THE 3 -- FRANK, CARLOS AND MARIO ARE THE 3 MOTHERS.

THIS IS -- LARRY IS YOUR SON, EDDY -- I DON'T KNOW HIGHWAY YOU GOT INTO THIS THING.

DID >> NO I'M >>HUELL: WHAT WUER' GOING TO DO NOW IS TAKE A TOUR AND GET THE HISTORY OF CHORIZO AND FIND OUT HOW IT'S MADE ADD E AND THIS SORT OF THING AND THEN WE'RE GOING TO COME BACK AND GET TO EAT SOME CHORIZO, RIGHT.

>> RIGHT.

WE'LL HAVE A >>HUELL: WE WERE SUPPOSE TODAY EAT SOME ACROSS THE STREET AND I SAID WELL I'LL GET SOME OVER HERE.

STRAIGHT FROM THE PIG'S MOUTH.

NOW BEFORE WE TAKE THE TOUR I FORGOT TO TAKE R BRING UP THE POINT THAT THIS IS NOT ONLY A FAMILY BUSINESS, THIS IS SAY LOCAL ELA FAMILY THAT HAS BEEN A PART OF THIS COMMUNITY SINCE P -- FOR YEARS.

>> WOORP' ALL BORN AND RAISESED HERE AND WENT TO LOCAL HIGH SCHOOLS AND COLLEGES IN THE AREA.

WE DONATE IN THE HIGH SCHOOLS IN THE AREA.

WE HELP THE COMMUNITY.

WE HELP WITH YOUTH ORGANIZATIONS.

WE HAVE SOME PLAQUES FROM SOCKER TEAMS AND BASE BALL THINGS TEAMS.

WHATEVER THE KIDS NEED -- WE DO BANERS AND FLAGS.

HUELL HIGHLY NOTICE YOU EVER A FLACK THE GARFI BINGS ELD EYE SCHOOL.

FROM THE PEACE OFFICERS ASSOCIATION.

THIS IS IMPORTANT.

IS THIS SOMETHING YOUR FATHER INSTILLED NEW.

>> YES, YOU HAVE TO WORK WITH >>HUELL: HAVE YOU ALWAYS BEEN IN THIS LOCATION.

>> WE'VE BEEN IN THIS LOCATION SINCE 1962.

PRIOR TO THAT WE WERE DOWN IN ANOTHER PART IN ELA AT MICHIGAN AVENUE.

IT WAS ON >>HUELL: SO IT DOESN'T SO NRE CONNECTION WITHS THE PIG, IT'S A STREET NAME.

>> YES IT'S A STREET NAME .

>>HUELL: CARMELITA.

WOW.

WE HAVE L WELL WE HAVE SOME VETERANS HERE.

>> I'M A VIET NAM VETERAN.

>>HUELL: WE STICK TOGETHER.

HE WAS IN THE ARMY, WE'LL MENTION THAT.

AND NOW, WE'LL START THE TOUR.

>>HUELL: WE'RE HERE.

WE'RE GOING INSIDE THE CHORIZO FACTORY.

AND THERE IS A LOT OF ACTIVITY AROUND HERE LARRY, WHERE ARE WE STARTING >> WE'LL START ON THE MEAT PROCESS IN THE PRODUCTION ROOM.

THE MEAT COMES FROM ALL OVER THE UNITED STATES.

SOME OF IT'S HERE IN THE AREA, IT COMES IN BIG 60 POUND FROZEN BOXES >>HUELL: THIS IS WHAT THE MEAT LOOKS LIKE WHEN IT COMES TO YOU >> IT COMES FROM ALL OVER THE UNITED STATES.

ALL THE BIG HOUSES >>HUELL: HERE'S THE QUESTION: I'M ALSO AFRAID TO ASK IT BECAUSE YOU ALWAYS HEAR THESE WHO ARE OR STORIES OF WHAT'S IN SAUCE ALLEGEN.

WHAT'S IN THERE.

>> IT'S THE CHEAP MEAT, THE BEEF .

>>HUELL: >>HUELL: WHAT ARE THE 3 ITEMS CHL.

>> THE BEEF, THE CHEEK, >>HUELL: THE CHEEK THE TONGUE AND >>HUELL: WHAT IS BEEF TRIMMINGS.

>> LIKE THE BEEF AROUND >>HUELL: SO IT COMES OUT OF THIS PACKAGE AND WHERE DOES IT GO.

>> IT GOES ON TO A CANNING MACHINE DOING THE CUTTING AND GRINDING.

THAT WOULD BE OUR FIRST GRIND >>HUELL: CAN WE SEE IT GRINDING AROUND?

LET'S GET THAT THING TURNED ON SO WE CAN SEE.

THEY'RE SWINGING INTO ACTION HERE.

OH, BOY.

THERE IS COMES.

LOOK THINK LOUIE.

WHAT'S HE PUTTING IN.

>> SALT.

IT'S GOING ON FOR THE SECOND GRIND OVER IS THERE WHERE THEY ADD ALL >>HUELL: SO THIS IS IS THE FIRST GRINDING >> THE SECOND GRINDING IS ALL THE WAY UP TO >>HUELL: WHY DOES IT HAVE TO TOE A SECOND.

>> TO GET IT EASIER FOR MIXING.

TO GET IT TO A SMALLER CUT.

IT GOES INTO THIS GRINDER THEN ON UP TO >>HUELL: WHERE DOES IT COME OUT.

>> INTO THE MIXER THAT'S WHERE WE ADD ALL THE SPICES, SALT AND VINEGAR FOR THE CHORIZO FORMULA.

IT GOES FWR THE TANK INTO -- .

>>HUELL: WHAT ARE THE INGREDIENTS.

>> ALL THE INGREDIENTS >> THIS IS OUR PLANT, OUR EXPENSIVE PLANT THAT MY DAD INTEREST BROUGHT FROM MEXICO.

WE'VE CONTINUED >>HUELL: LOOK IN HERE LOUIE.

SO THESE ARE THE SPICINGS AWED BLENDED UP.

>> THESE ARE SPICES BLENDED UP TO OUR SPECIFICATION .

>>HUELL: NOW IS THIS THE EXACT RECIPE HE BROUGHT FROM MEXICO.

>> EXACTLY.

WE USE NOTHING BUT REAL MEXICO CHILLY.

80S' NOT REAL HOT, 80S' A MILD BLEND.

>> .

>>HUELL: SO THIS IS WHAT SEPARATES QUOOR CHORIZO FROM ANYBODY ELSE'S.

>> OUR OWN SPECIAL BLEND OF SPICES .

>>HUELL: THAT'S WHAT KEEPS THE CUSTOMERS >> CORRECT.

THEY'VE BEEN DOING IT >>HUELL: WHERE DO WE >> >>HUELL: LOOK AT ALL THIS MEAT UP HERE.

NOW HAS THE SPICE ALREADY BEEN PUT IN.

>> THIS IS THE FINISHED PRODUCT HERE.

THIS MACHINE WILL PUT IT DMOO >> .

>>HUELL: IT LOOKS LIKE HAMBURGERER MEAT RIGHT NOW.

LOOK AT THIS.

IT'S COMING RIGHT OUT -- NOW YOU DON'T >> NO YOU TAKE IT WHEN YOU PURCHASE IT FROM THE STORE YOU COOK >>HUELL: WOW, HOW MUCH CHORIZO COMES OUT OF HEREOFER RI DAY.

>> IT PRETTY MUCH RUNS ALL >>HUELL: SO IT GOES FWR HERE AND YOU BASICALLY PUT IT IN THE PACKAGE.

>> RIGHT HEES R THESE ARE PACKAGING MACHINES FOR 1 OR 3 POUND PACKAGES.

HUELL YOU HAVE TWO ITEMS GOING HERE FULL SPEED AHEAD.

>> FULL SPEED AHEAD ALL >>HUELL: CAN I HOLD ONE OF THESE?

JUST ONE LIKE THAT.

>> RIGHT, WE KEEP IT UNDER 40 DEGREES AT ALL TIMES.

RIGHT NOW IT'S PROBABLY RUNNING ABOUT 26, >>HUELL: AND >> IT'S >>HUELL: THANK YOU VERY MUCH.

ALL RIGHT.

I CAN'T SMELL IT.

IT'S NOT MUCH OF A SMELL IN MERE.

>> NO BECAUSE OF THE CONSTANT WASHING, THE ONLY SMELL YOU GET IS RIGHT WHEN YOU THROW IN THE >>HUELL: YOU'VE BEEN MAKE ITING FOR YEARS WITH THIS >> IT'S FASTER WITH THE NEW MACHINERY.

IT MAKES FOR A CLEANER PRODUCT UNDER THE NEW LAWS AND STUFF.

IT'S A CLEANER AND EASIER WAY TO >>HUELL: BASICALLY IT'S A PRETTY SIMPLE OPERATION.

>> IT'S THE >>HUELL: WELL IT LOOKS GOOD.

I HAVE TO TELL YOU THERE'S NOT A WHOLE LOT TO TALK ABOUT IN HERE.

IT'S >> WE'VE GOT IT DOWN TO A STRAIGHT LINE.

IT COMES OUT AND GOES RIGHT BACK OUT THE FWRONT DOOR .

>>HUELL: AND YOU'RE NEVER GOING TO RUN OUT OF THE MEAT FROM THE PIGS.

IT ALL COMES >> PITION AND BEEF.

THERE IS SAY BEEF AND PORK .

>>HUELL: WHICH SLT MOST POPULAR.

>> IT'S PRETTY CLOSE TO 50, 50 SPLIT.

SO TODAY IS THE BEEF PAY TOMORROW WILL BE A >>HUELL: NOW IT'S ONE THING TO WATCH IT BEING MADE.

IT'S ANOTHER TO SAMPLE IT.

YOU HAVE SOMETHING SET UP FOR US HERE.

>> YES I HAVE A LADY MARIE MY DEMONSTRATION LADY WHO GOES ALL OUT THROUGHOUT SOUTHERN CALIFORNIA AND SHOWS THE >>HUELL: HI I'M HUELL HOWSER.

YOU DIDN'T KNOW YOU WERE GOING TO BE ON TV TODAY.

WHAT DO YOU THINK THEY INVITED YOU OVER FOR ALL OF THIS.

>> JUST FOR -- .

>>HUELL: THIS IS OUR BIG CHANCE.

THIS IS THE EXTRAVAGANZA BAN QUET TABLE HERE.

YOUR FIRST NAME IS.

>>HUELL: CAN YOU EXPLAIN TO US WHAT ALL >> FIRST OF ALL I PREPARE AN ENCHILADA.

I'M COMING FROM THE STATE OF CALISTO.

-- THIS IS JUST PLAIN CHORIZO OR CHEESE AND TORTILLA AND SALZA.

>>HUELL: THIS IS.

>> THIS IS SPANISH WITH CHORIZO >>HUELL: THIS IS A COMMON WAY OF EAT ITING MIXED IN WITH RICE.

>>HUELL: SO WE HAVE THAT.

THIS IS.

>> THIS IS CHORIZO FROM -- POTATO.

POTATOES AND CHORIZO: .

>>HUELL: THAT'S A COMMON WAY OF USE ITING AS WELL.

WHAT DO YOU DO SQUUS LITERALLY CUT UP THE >> TODAY I BOIL IT AND I TRY THE CHORIZO WITH THE POTATO TOE, BUT YOU CAN FRY THE POTATO AND ALSO THE CHORIZO AND MIX IT TOGETHER .

>>HUELL: BECAUSE THE CHORIZO WHEN PEOPLE GET IT, IT'S NOT COOKED.

>> NO YOU HAVE TO COOK IT.

EVERYBODY COUNTRY HAS THEIR OBSERVE SAUCE SAJ.

WE HAVE OUR MEXICAN .

>>HUELL: SO CHORIZO IS >> MOST OF THE TIME YOU >>HUELL: CAN YOU EAT IT RAW?

YOU CAN EAT HAMBURGERER >> >>HUELL: SO COOK YOUR CHORIZO.

EVERYBODY IS LAUGHING.

BUT I WAS >> THIS IS -- THIS IS A KHON DISH ALSO.

IT'S CORN LIKE YOU'RE GOING TO MAKE A TORTILLA AND YOU MAKE IT ROUND LIKE A DIP THEN YOU PUT CHORIZO WITH POE TOES OR CHORIZO WITH BEANS.

YOU CAN ADD ANY -- CAULIFLOWE CAULIFLOWER.

THIS IS A MEXICAN KIND >>HUELL: I'VE NEVER SEEN A HAMBURGERER LIKE THAT.

>> YOU CAN DO IT WITH ANOTHER TYPE OF MEAT BUT IN THIS CASE SINCE WE ARE TRYING TO SHOW OUR GREAT PRODUCT CHORIZO SO TODAY I NAID.

YOU CAN PUT PEPERS, TOMATOS UNI DON'T KNOWS >>HUELL: SO YOU CAN MIX CHORIZO WITH ANYTHING.

>>HUELL: DOES IT DOMINATE WHATEVER IT'S MIXED WITH?

OR DOES IT TAKE ON THE TASTE OF WHAT EVER YOU'RE MIXING IT WITH.

>> >>HUELL: I DON'T WANT TO SKIP AHEAD BUT HERE IS -- THIS IS THE ONLY WAY THAT I'VE AET EATING CHORIZO.

I'VE JUST HAD IT WITH HE ISING, THAT'S IT.

WHY ARE YOU LAUGHING?

>> IT'S VERY EXTENSIVE RECIPES THAT YOU >>HUELL: WELL THAT'S WHY WE'RE HERE -- TO LEARN.

ALL RIGHT SO I'LL SKIP >> THIS IS THE BEST.

WE FWRIED A TORTILLA, IT IS GREEN AND IT HAS THE SKIN.

IT'S LIKE A TOMATO.

THEN -- AFR YOU FRY THEM, IT'S RED OR GREEN THEN PUT THE CHICKEN AND IT'S A GREAT CHORIZO, WITHOUT CHORIZO NO COLOR NO TASTE.

BUT NUT >>HUELL: SO CHORIZO ALSO ADDS COLOR.

SO WHEN YOU ADDED THE CHORIZO THIS BECOMES A RED DISH INSTEAD OF A >> YOU CAN SAY THE COLOR >>HUELL: LOOK AT THIS FELLOWS OVER HERE AROUND THE TABLE.

>> WE WANT >>HUELL: WE'RE ALMOST THROUGH.

>> I MAKE ONE WITH RICE AND CHORIZO AND THE OTHER ONE IS >>HUELL: WHAT >> MEXICAN PIZZA.

THIS ONE I MAKE.

>>HUELL: THIS IS WHAT >> WE >>HUELL: IS THIS READY TO EAT.

>> YOU MAKE IT LIKE ANY OTHER PIZZA AND PUT IT IN THE MICROWAVE.

HUELL >>HUELL: THE ONLY ONE I THINK WE MISSED WAS CHIMICHA CHIMICHAGGA.

I THINK THE MESSAGE HERE IS THAT CHORIZO CAN BE MIXED WITH ALMOST ANYTHING.

IT PROBABLY COULD BE MIXED WITH TRADITIONAL AMERICAN FOOD WITH EYE ITALIAN FOOD WITH JAPANESED FOOD, IT COULD BE MIXED >> CHINESE THEY DO ORIENTAL.

THEY LIKE IT.

OTHER PEOPLE -- JEWISH PEOPLE, EVERYBODY >>HUELL: I KNOW ABOUT THAT.

CAN -- FELLOWS COME ON >> ONE THING I'D LIKE TO SAY ALSO, WE HAVE A GREEN TORTILLA AND ALSO WE FRY IT LIKE WHEN WE HAVE A FIESTA WE MAKE THE TOSTADO AND WE HAVE CHIPS WITH CHILI >>HUELL: BOY FOR SOMEBODY WHO DOESN'T LIKE TO BE ON TV.

SOMEBODY PUSHED THE RIGHT BUTT ON.

DO YOU GIVE THESE LECTURES TO DIFFERENT PEOPLE.

>> I TRAVEL ALL OVER CALIFORNIA AND ALSO MEXICO.

I WENT TO GUADALARO UNIVERSITY AND TALKED TO THE >>HUELL: WHAT WILL IS THE HIS FRI OF CHORIZO NOT JUST WITH >> IF YOU GO WAY BACK WHEN WE HAD THE FIESTA WHEN THE SPANISH CONQUERED MEXICO, WE CAME AND GAVE RECIPES AND WE USE TODAY CHOP IT AND IT IS A RECIPE FROM THE INDEPENDENT I CAN'TS -- AZTEC.

HUELL >>HUELL: SO THIS COMES FIRST FROM THE AZTEC NOW IT'S HERE IN EAST LA FOR EVERYONE TO ENJOY.

THIS HAS BEEN GREAT.

THANK YOU VERY MUCH FOR THE TOUR.

THANK YOU FOR -- I FEEL LIKE WE'VE HAD A LITTLE COOKING SHOW HERE.

THANK YOU SIR: THANK YOU SIR.

YOU STARTED SOMETHING HERE WHEN YOU CAME OVER TO MERE AT >> THANK YOU FOR COMING WE >>HUELL: .

THANK YOU VERY MUCH.

WE CAN END THIS THING UP BY LOOKING AT THE FAMILY.

THIS SAY WONDERFUL COMPANY.

CARMELITA STARTING BACK IN 1934 BY YOUR FATHER WHOSE NAME WAS MARIO LOPEZ JUNIOR THAT CAME LRJLY TO PLAY PROFESSIONAL BASE BALL.

HE DIDN'T MAKE IT AS A PROFESSIONAL BASE BALL PLAYER BUT HE CERTAINLY FOUND THE AMERICAN DREAM WHICH IS VERY MUCH ALIVE AND WELL AND BEING CARRIED ON BY HIS FAMILY TODAY.

CARMELITA'S HERE IN EAST LA.

HE HADY, I FORGOT TO ASK YOU WHERE PEOPLE CAN GET THIS PRODUCT.

>> YOU CAN GET IT IN EVERY MAJOR SUPER MARKET IN SOUTHERN CALIFORNIA AND JUST ABOUT >>HUELL: THIS IS THE BIGGEST OR OLD >> WE ARE THE BIGGEST CHORIZO MANUFACTURER IN CALIFORNIA AND I WOULD SAY MORE OR LESS IN THE UNITED STATES AT THIS TIME .

>>HUELL: THERE IS SOME COMPETITION BUT IT HASN'T BEEN AROUND AS LONG AS YOU.

>> ABSOLUTELY RIGHT.

WE HAVE SOME COMPETITION THAT'S BEEN IN BUSINESS 10 OR 15 YEARS BUT NOT AS LONG AS WE HAVE .

>>HUELL: AND THEY DON'T HAVE THE ORIGINAL FAMILY RECIPE.

>> WE HAVE THE ORIGINAL RECIPE THAT'S BEEN WITH US FOR >>HUELL: THIS IS UNBIASED TESTIMONIES.

THIS IS AS UNBIASED AS YOU CAN GET.

THIS IS THE FIRST TIME I'VE EATEN CHORIZO OTHER THAN IN EGGS.

IT'S >> >>HUELL: VERY GOOD.

YOU >> >>HUELL: YOU SPENT ALL MORNING IN THE KHICH, DIDN'T YOU.

>> YES I DID.

DOING MY BEST.

I DIDN'T KNOW I WAS GOING ON ON >> VISITING WITH HUELL HOWSER MADE POSSIBLE WITH A