On this episode of FoodNotes* We visit MariChuys Mexican Kitchen.

Then we dive into Thali for North Indian Cuisine.

*groovy music* *gentle music* Funding for FoodNotes* is provided by Nevada Humanities Meg and Dillard Myers Respiralogics and by PBS Reno Members.

Hello and welcome to FoodNotes*!

I am Enrique Sandoval.

And Im Christina Le.

Right now you might be asking yourself What are FoodNotes?

Or what is a food note?

Its a good question!

FoodNotes* is a series where we explore the stories of people and places through the one thing we all know and love.

Food!

In each episode Enrique and I visit different food establishments across Northern Nevada and explore various topics.

FoodNotes* is a play on words off foot notes.

Youll see how in just a few minutes.

Today well visit two restaurants that have owners who come from their own farming communities.

To start us off, lets go to MariChuys Mexican Kitchen In Midtown Reno.

Here we sat down with the owner to get a peak into his backstory, try some of his abuelas recipes and learn a little about Mexican cuisine.

We hope you enjoy!

This is the Chuy of MariChuys.

Let's learn more about him.

Chuy: I am a father.

I am a community member.

I am a business leader in the co Thats who we are.

My wife Mari is in the top, and Chuy on the bottom.

The whole community knew who Mar and who Chuy was.

Mari was the front of the house and I was the dishwasher in the back of the house.

and I was the dishwasher in the back of the house.

Enrique: Oh wow!

Chuy: My wife she is from Mexico Chuy is from Michoacán.

[in Spanish] Creado in Leon, Guanajuato.

So all the inspiration, the deco everything is from Mexico City, Leon, Guanajato.

And all the food from Michoacán.

And why Michoacán?

Michoacán has a lot of farming.

Christina: Oh nice so its like that you two are in your restaur Chuy: Everything in one capsule.

[in Spanish] Yo siempre lo digo la cápsula de Christina: Michoacán.

Enrique: Located in western Mexi about 20% of the land in Michoacán is used for agriculture alone.

That's over 2 million acres.

Christina: The primary crops include avocados, strawberries, mangos and corn.

Enrique: Although corn accounts for almost half of the harvested crops, Michoacán is the largest producer of avocados in the world.

Christina: Ranching is also larg in Michoacán, taking 43% of farmland to raise cattle, domestic fowl, sheep and more.

My abuelita is everything for me She taught me how to be humble and how to be kind.

You know she time, youre never going to suff As long as you have those princi anywhere you go youre going to Enrique: When you cook from some its an expression of love.

Youre spreading the same love that you felt growing up.

Christina: Did she have any reci that you have in the restaurant Chuy: Oh yeah.

90% of this place right here is abuelitas.

My favorite meal is a Chicken Vegetable Soup.

And a lot of people they get sur “Why a chicken vegetable soup?

Its very easy!” Well show me how to make a Real Chicken Vegetable Soup.

*funky music* And a lot of people think in the just go into the freezer grab a chicken breast, vegetable throw them in the pot and thats This is not the case, the case i youre going to find the chicken *awkward silence* butcher the chicken.

Feather the Go get the vegetables, and prepare the meal.

That meal it takes from five to hours from start to finish.

Thats the Real Chicken Vegetabl Enrique: So what's next?

Chuy: Were going to make this thing more exciting.

Enrique: Let's get to the food!

*upbeat piano music* *funky music* Enrique: A lot of people would look at this sauce and they'll say this is Pico de But when you first came here, you didnt realize this is what they call Pico de Gallo.

Chuy: Yeah, for me, it was Salsa Fresca.

Christina: Pico de Gallo.

Enrique: Pico de gallo comes fro culture and has many names, including Salsa Fresca, Salsa Ba and Salsa Cruda.

Christina: It is traditionally made with chopped tomato, onion, peppers, salt, lime juice and cilantro.

Enrique: The phrase pico de gallo means roosters beak.

Christina: There is some confusion as to why it's called Some say it's from the method of eating the salsa by pinching pieces between the thumb and forefinger.

Enrique: While others say it's because the salsa has a bird feed like texture and appearance.

*funky music ends* *Ranchera music begins* Enrique: So we have the salsa fresca here.

Chuy: Yeah.

Enrique: but what do you have on this plate over here?

Chuy: We have frijoles, guacamole, chili pasilla, green salsa and ranchera sauce my abuelas favorite salsa!

Iit just brings me tears when I try my abuelas salsas.

Christina: Its like we're getting food from Abuelita.

Enrique: I think this is the spi Chuy: You know you just feel it Thats when the spice of the foo you can enjoy it.

But if it burns your lips what happens?

Christina: Stays up here *laught Enrique: Do you try to control.. [in Spanish] Que no es tan picante.

Chuy: Well you know, thats it.

If they ask for if they ask for super spicy, we But you want to bring the stuff that anybody can taste.

Christina: I like them all, theyre all really good.

Enrique: What do we have here in terms of margaritas?

Chuy: A las margaritas, citrus margarita.

The famous jalapeño margarita.

I mean, everybody loves this jalapeño.

I never thought that Im going t jalapeños in my margaritas!

Look at this jalapeño, you know?

But people come here and they gi these ideas.

Why not give it bac Enrique: Thats the way to do it Thats community.

Chuy: [in spanish] Siempre que yo observo a alguien [in Spanish] que tiene una experiencia bonita [in Spanish] el lo que me gusta me hacer.

Anywhere you go you can make tha But if it doesn't come with your heart doesn't taste good, like my Mango.

Delicious.

Salud.

Christina & Enrique: Salud.

*drinks clink* *ranchera music plays* Enrique: Thats dangerous!

Thats dangerous.

Thats good!

*ranchera music* You know I dont really like jalapeños but thats Christina: This is really good!

Enrique: That's good.

It kindve *clears throat* It kindve burns the back of my throat a little bit.

But its go Gracias.

Mucha Gracias!

Enrique: Nothing says MariChuys hospitality and love like two tables Christina: Full of food.

Chuy: Well, this is a real, authentic Mexican kitchen Tacos al Pastor.

Tacos a pescado.

Frijoles, arroz Look at the molcajete!

Enrique: Molcajete.

The Molcajete dates back several thousand years, from Mesoamerican cultures.

Christina: It is traditionally c out of a porous volcanic rock, which allows flavors to carry over from one dish to the next Enrique: and to maintain heat for a long period of time.

Christina: Molcajetes are typically used to grind spices and prepare salsas or guacamole.

Enrique: It can even be used as the container the food is served in during meal time.

Christina: ooooo dang!

*whispering* its sizzling!

Enrique: You can hear it!

Its a Christina: Can you hear my mic?

*intense sizzling* Christina: Smells delicious.

Enrique: You see some chicken, you see jalapeño, Christina: The chorizo.

Enrique: Some chorizo, some ques Christina: Oh look theres your *silence as Enrique processes the dreaded nopales in front of Enrique: Yeah.

Chrisitna: Big ol piece of cact Enrique: This ones topped off with nopales!

Christina: Oh dang look at that!

One of the ingredients that Enri doesnt particularly like cactus Chuy: I respect that.

Not a lot people like nopales.

Because of the texture and the t But you know what thats a filet mignon for me.

Enrique: Nopal.

Nopal is the spanish word for cactus, or prickly pear!

Christina: Its a common ingredient in Mexican cusine.

So much so that over seven milli acres of land are used to cultiv Enrique: It can be eaten raw or in pretty much anyway youd like Christina: It has a light, salty tart flavor and is a good source of many minerals and vitamins.

*upbeat music finishes* *ranchera music begins* Chuy: See how easy it is if you arent used to cactus?

You just put it on the side.

Enrique: There you go!

Christina: *laughter* Chuy: But we have a challenge for you.

Chuy: If you can grab a corn tortilla please.

Enrique: Uh huh.

*ranchera music* Christina: Corn tortilla.

Chuy: Corn tortilla thats a chi Enrique: Sorry.

Christina: *giggle* Chuy: Here, your cactus.

And then Im going to put a litt salsa.

Now try it, please.

Christina: A little salsa.

Chuy: Little salsa.

Now try it like a real Mexican t Just like this.

*ranchera music* All different flavors, right?

Look at his face.

At first he said he didn't like now look at him.

Enrique: There's a crunch every time I bite.

Chuy: You can mix it with pico d you can mix it on your molcajete, you can do scrambled eggs and ca basically you can put it anything.

You can make milkshakes with it.

Christina: Oooo, milkshake.

*laughter* And then I tried the chorizo.

what kind of spices did you put in it?

Chuy: Well, thats my abuelas secret recipe!

Christina: Oh secret.

Chuy: But I can tell you a few i you can guess one of them.

and then I can give you three more.

Christina: There's something spi I'm assuming a pepper.

Chuy: We use crushed peppers and we use some cinnamon.

We use some cloves and we use some.

allspice and nutmeg.

And then... Christina: Mystery.

Mystery.

Grandma.

Secret recipe.

Enrique: Do you keep the chicken pretty simple?

Chuy: [in Spanish] ajo, sal and pimienta.

That's it.

Enrique: Because then what you can do is you You can with tortilla, you can get anything with any salsa you want.

Chrisina: Yeah.

It's like a make your own.

Chuy: And then you can taste your chicken.

you can take your beef.

Our famous fish tacos.

Look at all the great stuff right there.

I even learned how to fold my taco and have it with the style.

[in Spanish] Es está el sabor mexicano.

Try your fish taco.

Please.

Enrique: I want to eat it how he Christina: Do it.

Yours is a bit big.

You might not be able to pinch the end.

Enrique: Its big but its ok!

*ranchera music* I can taste everything.

The jitomate.

The salsa.

Chuy: The coldslaw.

Everything.

Enrique: And if I don't taste th spice it reminds me.

Chuy: The al Pasor tacos the sec how do you follow your taco Christina: Oh, hes smart.

He covers the end.

Chuy: Everybody that's watching they can get their mouth watering.

Christina: Tacos al Pastor.

Tacos al Pator is a traditional Mexican dish made with marinated pork, onions and cilantro.

Enrique: al pastor translates to “Shepherds style” which is derived from the origin cooking method of vertically gri Christina: The shepherd style co inspired by classic shawarma, which was brought to Mexico by Lebanese immigrants in the late 19th and early 20th centuries.

Enrique: As the original recipe evolved in Mexico, lightly seasoned lamb was replaced with marinated pork thus creating Tacos al Pastor.

*ranchera music ends* *sentimental music begins* Enrique: [in Spanish] Hey Chuy, haces comidas con su f Chuy: [in Spanish] Siempre.

[in Spanish] Es lo mejor que puede convivir con lo familia.

Enrique: [in Spanish] Yo visité en febrero It was my grandmother's 90th bir Every one of her children Chuy: It was there.

Enrique: Yeah, celebrating abuel Chuy: That's a big celebration.

a lot of history.

Enrique: Thats what talk about they talk about the past Chuy: They bring that past they bring the history That's beautiful.

That's something you never going to forget.

Enrique: Never.

No.

Chuy: We call it Every time there is a celebration, we just throw the house out of the window.

Christina: That's a good phrase.

Enrique: Your abuelita gave you the passion.

She gave you the love.

What do you think she would think of you now?

Think of everything you built.

Chuy: She will be very, very pro She said to me, when you start something, you finish it.

every time that I start, something scares me She was like, Keep going, keep going.

Christina: Well, we want to than Chuy for inviting us and then having all this wonderful food for us.

Enrique: Chuy you've been very g what you've taught us, what you've shown us.

Everything you've shared.

We really appreciate.

Thank you for all the food.

Chuy: [in Spanish] Y es un placer aprenderlos.

[in Spanish] muchas gracias por estar con nosotros [in Spanish] Y como mi abuela decía, [in Spanish] que dios nos bendiga Okay, I was a big fan of those fish tacos!

And, fun fact, that was my first time trying a molcajete.

You know, you can see more on our YouTube Channel youtube.com/@pbsreno And to learn more about MariChuys Mexican Kitchen visit MariChuys.com.

Ok!

Now that youre hungry lets move from Mexican cuisine to Indian cuisine!

Well visit Thali a restaurant the serves North Indian vegetarian dishes in downtown Reno.

We met the owner who brought us into the kitchen to see how they prepare dinner for customers before making us thalis of our own.

Serj: Welcome to Thali guys.

Enrique: This is Serj.

Hes the owner of Thali.

Enrique: An Indian restaurant located in West Street Market in Reno, Nevada.

Christina: What does Thali mean?

Serj: Thali means plate.

all over India, if you go to someone's house to a restaurant, they'll prepare a plate for you to a restaurant, they'll prepare a plate for you That's why we picked the name, because we serve one Thali That's why we picked the name, because we serve one Thali one plate, Enrique: The thali meal has many different dishes served in katoris arranged on a thali.

Christina: Thali is often a set mean using ingredients that are locally grown and in season.

Enrique: Usually the meal is all you can eat meaning that the katoris are constantly refilled until you are full.

Christina: Thali is thought to have originated in Indian temples Over time it has spread across India with each region adapting it to their local food.

with each region adapting it to their local food.

Serj: I'm from the Northwest Punjab region, Serj: I'm from the Northwest Punjab region, and so we make it the village food, like a farmer food.

and so we make it the village food, like a farmer food.

I grew up on a farm and that's why wanted to introduce farmer's cuisine.

I have a friend who was from Chennai.

Chennai is in the south I have a friend who was from Chennai.

Chennai is in the south and she taught us how to do South Indian food.

and she taught us how to do South Indian food.

And then we started the lunch menu for that.

Christina: Okay, so the lunch menu is southern and then the dinner menu is northern.

Okay.

Serj: We're going to do the dinner because that is that is close to my heart.

We're going to do a typical plate that you will find in Punjab.

that you will find in Punjab.

Christina: Punjab is a state in Northern India sharing borders with other Indian states and an international border with Pakistan.

and an international border with Pakistan.

Enrique: The name Punjab is a combination of two words Punj - meaning five and Aab - meaning water translating to land of five rivers.

translating to land of five rivers.

Thanks to these water sources and the Green Revolution in the 1960s which saw the adoption of modern technology Punjabs economy is primarily based in agriculture providing wheat, rice, cotton and more across India.

providing wheat, rice, cotton and more across India.

*upbeat music* Christina: The kitchen is busy preparing for tonights dishes Serj: right now, we are cutting back less oil, Serj: right now, we are cutting back less oil, spices, everything, we don't even use Garam masala, we just make our own.

Garam masala that consists of a few items.

The farmers Garam masala that consists of a few items.

The farmers they didn't have a huge pantry You know, garam masala has eight different items.

You know, garam masala has eight different items.

Who made them?

we just try to keep it so simple that you can do it with the spices you already have, Enrique: Masala is the Hindi word for spice.

Christina: In Indian cooking masala is usually used to refer to a blend of spices or ingredients.

Enrique: Some masalas are so popular that they have been given their own name thats associated with one particular ingredient.

Christina: Thats when you will usually see the word masala in the name of a dish like Chicken Tikka Masala, Masala Chai and Chana Masala.

like Chicken Tikka Masala, Masala Chai and Chana Masala.

Serj: So we're doing three dishes per night.

preparing each dish individually, then we just serve it at night.

that's the concept of the thali.

It's the bulk food and that's how they serve it.

In a lot of temples.

They will cook all day serving all day to the people to the people We are creating a community around the food.

So people are coming in, and eating together So people are coming in, and eating together at the same level.

No one is higher, I'm going to order an expensive dish.

I'm going to order a cheap dish.

Yeah, it's the same dish to everyone.

So everyone is the equal, you know, everyone gets their own plate everyone gets their own plate Christina: Ooh, smells so good.

Serj: Just take a piece of bread, dip it into whatever dish you like.

dip it into whatever dish you like.

you got salad, and then raw onions that are traditional, you got salad, and then raw onions that are traditional, start your digestive system, And then we got the bread over there.

It's, made of corn.

we got yogurt It's like a sour cream and Mexican food to balance all your spices.

and Mexican food to balance all your spices.

So if it's too spicy go for a little yogurt to clear your palate to clear your palate Enrique: the flatbread is a little sweet from the corn, whereas the yogurt is a little acidic almost Serj: Yes.

Yes.

Enrique: That cuts through the b Serj: corn roti, roti means bread and you just make a dough, slowly adding really hot water.

a dough, slowly adding really hot water.

this is a dying art because not everyone is making it the way they are making it.

Christina: Roti is a simple unleavened bread made from wholemeal wheat or corn flour.

from wholemeal wheat or corn flour.

Enrique: In India, this bread is very common and accompanies most meals.

Roti specifically is found largely in Punjab thanks to the wheat agriculture thats there.

Christina: There are many variations of Roti across India and other southeast Asian countries.

These rotis use different kinds of flours spices and herbs.

spices and herbs.

Serj: this one is it's easier to work with.

It's it's sticky already.

But the one that my mom used to work with, man, But the one that my mom used to work with, man, it took so long to make the dough a lot better.

it took so long to make the dough a lot better.

Much better.

Much better.

But this is this is pretty close.

we started as a pop up in 2016 at my friend's restaurant, we started as a pop up in 2016 at my friend's restaurant, My mom was full throttle doing everything first day My mom was full throttle doing everything first day I ask her, Hey, Mom, I'm doing this project I ask her, Hey, Mom, I'm doing this project I'm looking for a cook I think you are the perfect person to to do it.

her answer was like, If you keep it vegetarian, I'll help you.

her answer was like, If you keep it vegetarian, I'll help you.

Im like, Okay, deal.

My mom cooked everything in the garage and we brought it to the restaurant and served it to everybody.

It was just a hit my mom is Thali.

It was just a hit my mom is Thali.

She is the influence behind all the dishes She is the influence behind all the dishes and she wanted us to know how special it was for her to teach us simple cooking it was for her to teach us simple cooking because she was from a farm family.

less ingredients.

keep everything clean, no waste.

food is sacred.

that is her legacy for us.

that is her legacy for us.

We get a rice pudding called Kheer and it has a little cinnamon on top and, uh jaggery.

It's a unclarified sugar.

and then you have green beans with potatoes.

and then you have green beans with potatoes.

Potatoes are grown all over our area.

Potatoes are grown all over our area.

And then you have some green beans, put it together and it works wonders.

Enrique: They were exploding with flavor.

I love that We got lentils garlic is already in there.

We got lentils garlic is already in there.

Then we'll put ginger some peppers, and tomatoes, Then we'll put ginger some peppers, and tomatoes, and we'll cook that until it's breaking down.

and we'll cook that until it's breaking down.

Our mother sauce is ready, we're going to combine Our mother sauce is ready, we're going to combine the masala that we cooked with the lentils and cook it together.

that we cooked with the lentils and cook it together.

that will be our Moong Dal.

that will be our Moong Dal.

and then Saag.

Enrique: very savory, that's a little salty.

I can taste the sort of leafy-ness.

Serj: Yes Christina: Its like, very smooth.

And I can taste like, it makes this really nice medley of, lack of a better word, like very vegetable.

But it's like in a good, savory way.

Yes.

Serj: Yes.

Serj: Yes.

Then we got the rice, this basmati rice, with the little cilantro on top.

this basmati rice, with the little cilantro on top.

That's your plate.

All those tastes are included basically that's like our Vedic style of cooking.

our Vedic style of cooking.

Ayurvedic cooking is one part of the medicinal philosophy known as Ayurveda.

In this philosophy.

Our bodies hold three biological energies vata pita and kapha.

Our bodies hold three biological energies vata pita and kapha.

Whichever of those three is more prominent in us.

We call our Dosha and we prepare food that will naturally balance our energies based on our dosha.

That means using foods that are fresh, that digest at similar speeds and that offer lots of flavors or rasas.

at similar speeds and that offer lots of flavors or rasas.

Enrique: The six rasas are sweet, sour, salty, pungent, bitter and astringent.

sour, salty, pungent, bitter and astringent.

The subject of ayurvedic cooking is more complex than this and worth a deeper look.

Christina: But for now, let's get back to these rasas.

Christina: But for now, let's get back to these rasas.

Serj: to see in the restaurant world, like Indian cooking is spicy.

It should be balanced.

should be able to taste the vegetables and spices together.

should be able to taste the vegetables and spices together.

doesn't need to be burning your tongue.

while youre eating it.

Christina: Like spices doesn't mean spicy.

Yes.

I'm a savory person.

So, like, going through all these, having, you know, the tartness from the yogurt, it cuts through and helps with the digestion.

And it just makes me want to eat more.

Enrique: it's very comforting.

Serj: it's a comfort food.

You know, basically it's a comfort food.

It's warm warms up inside too.

It's warm warms up inside too.

Christina: the meals that you have here are vegetarian vegan.

Christina: the meals that you have here are vegetarian vegan.

I know sometimes people are concerned that, you can't get protein how do you replace that?

Serj: So I try to educate them.

bread has some protein, then there is protein in the bea or lentils I've been eating this for 48 some years.

or lentils I've been eating this for 48 some years.

Yeah.

And I'm healthy as hell.

And I'm healthy as hell.

I think I get enough protein per day.

Enrique: yeah, I know you were killing it in the kitchen.

*laughter from all* Serj: at the end of the meal.

You just have your chai Enrique: The final Chai.

chai, I believe, does not translate to tea.

Serj: Yes.

Serj: Yes.

So you when you say chai tea, dont repeat it.

So you when you say chai tea, dont repeat it.

Just say chai.

Because then you're saying tea tea.

Serj: Tea Tea please!

Serj: Tea Tea please!

Christina: it's very warming.

Like all the spices from it the tea and there's milk in Serj: Whole milk.

There's black tea.

That's just for chai, Then we add chai masala that we make brown sugar.

Then we add chai masala that we make brown sugar.

honey is really good.

Enrique: I can feel the brown sugar, the cinnamon and the ginger sort of dancing around on my tongue,.

the cinnamon and the ginger sort of dancing around on my tongue,.

Serj: You put fresh ginger in it.

It's just killer.

Christina: Yeah, I'm feeling it all in here.

Christina: Yeah, I'm feeling it all in here.

Enrique: this is all meant to be food that give you energy so you can hop back out and do your job.

That would love to eat all this on a rainy night and and then take a nap afterwards.

Serj: take a nap.

Enrique: Even though this is going to wake me up like a quarter of caffeine that you will get it in a cup of coffee.

like a quarter of caffeine that you will get it in a cup of coffee.

it's enough just to get you going again.

it's enough just to get you going again.

there are people who will come from all over the world.

They're visiting town.

They're like, We never thought, Reno will have something like this.

they come to this little place and they're like, You took us back to my grandma My mom.

You took us back to my grandma My mom.

I miss my home cooked meal.

And you're providing to us and Those things need to exist.

And you're providing to us and Those things need to exist.

the community needs to exist.

Anybody wants to preserve those cultures.

You know that are disappearing.

I will support them any time.

Yeah, Know I want to preserve their culture too.

It gives me so much hope and happiness to be doing this.

It gives me so much hope and happiness to be doing this.

I love it.

I just walk into the kitchen.

I'm in my space.

Yeah, I'm in the happiest person the whole West Street.

When I walk into the kitchen and people see it, you know, When I walk into the kitchen and people see it, you know, it's really important for me.

Enrique; It seems like that's your goal.

That's your mission that is the mission to preserve the culture.

Get back to my own roots.

in India, this is how we cook all to support the community of farmers.

support the community of farmers.

Enrique: Support local.

Serj: Support local.

And it's important.

And it's important.

Christina: Well we feel your mission and passion through all this food and what you do for the community and it's so wonderful to have, North Indian food available for us to even try.

North Indian food available for us to even try.

Serj: Thank you so much.

Enrique: Its a privilage.

Truely.

Serj: Go the spread the word.

Christina: We will.

Christina: We will.

I really like the part where he admits that his moms rotis are better than his.

Me too.

And I never get tired of watching those rotis puff up while theyre cooking.

Remember you can watch even more online at youtube.com/@pbsreno.

If you want to learn more about Thali visit their website at ThaliReno.com.

Thats all the time we have today on FoodNotes* If you want to see more, check us out at the PBS Reno YouTube Channel!

Just go to YouTube.com/@pbsreno and click the subscribe button so you dont miss any of our new videos.

Once youre there you can find the FoodNotes* playlist to watch more episodes, behind the scenes videos and more!

Thank you for joining us today!

Im hungry!

Lets go eat!

Thanks for watching!

*paper crumple* *groovy music* We are hard at work!

FoodNotes*!

Get a shot of Dave with the camera and a taco *giggle* ooooo *whispered* Its sizzling!

*laughter* *whispering* its sizzling!

Hey Guin!

Hai!

What are you doing?

I am setting up for the fooood shot for once it shows up.

*groovy music* *gentle music* Funding for FoodNotes* is provided by Nevada Humanities Meg and Dillard Myers Respiralogics and by PBS Reno Members.

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