05/02/2006 | 28m 7s | Video has closed captioning.
Huell returns to Little Ethiopia in Los Angeles and samples vegetarian cuisine at Rahel Ethiopian Restaurant and a traditional Ethiopian dinner at Meals By Genet . His food adventure continues with a stop at Casa Diaz, a family-owned restaurant on Hollywood Boulevard.
Aired: 05/02/06
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Announcer: VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
Huell Howser: WELL, THIS IS INTERESTING.
WE'RE STARTING OFF OUR ADVENTURE TALKING TO THESE TWO GUYS WHO ARE LOADED DOWN WITH FOOD.
WHAT HAVE YOU GOT IN THERE, FELLAS?
Man: WELL, WE HAVE, UH, 3 ORDERS OF DORO WOT, AND THAT'S THE CHICKEN WOT, 2 ORDERS OF SIGA WOT, WHICH IS THE MEAT, AND I THINK MY BROTHER ORDERED SOME MORE FOOD.
Huell: NOW IS THIS JUST FOR THE TWO OF YOU?
Second Man: NO, NO.
IT'S FOR THE FAMILY.
Huell: I THOUGHT YOU ALL ARE EATING WELL.
First Man: WE COULD EAT IT, THOUGH.
Huell: WE'RE IN LITTLE ETHIOPIA ON FAIRFAX, AND YOU TOLD ME THAT YOU WERE ETHIOPIAN.
Second Man: WE WERE BORN IN ETHIOPIA, MY BROTHER AND I ARE ARMENIAN FAMILY, BUT BORN IN ETHIOPIA.
Huell: BECAUSE DON'T YOU THINK THAT MOST PEOPLE WHEN THEY THINK OF ETHIOPIANS THEY THINK OF BLACK--OF PEOPLE OF COLOR?
Second Man: CORRECT.
MY GRANDFATHER'S FATHER MIGRATED TO ETHIOPIA, BUT HE WAS--THE-- HAILE SELASSIE WELCOMED HIM BECAUSE HE WAS A MERCHANT AND HE WAS THE FIRST PERSON TO IMPORT THE TYPEWRITER TO ETHIOPIA.
Huell: YOU'RE KIDDING.
Second Man: MY GRANDFATHER PRESENTED IT TO HAILE SELASSIE.
Huell: REALLY?
First Man: TRUE STORY.
Second Man: HE DID BUSINESS WITH REMINGTON-RAND IN THE STATES, SO THEY DID THE TYPEFACE--KEYBOARD IN ETHIOPIAN CHARACTERS.
Huell: WHERE DID HE MIGRATE FROM TO ETHIOPIA?
First Man: FROM SISIAN IN ARMENIA, WHAT WAS THEN-- Huell: SO YOU'RE ORIGINALLY ARMENIAN?
First Man: ABSOLUTELY.
Huell: COMING TO L.A.
THROUGH ETHIOPIA.
VERY L.A. NICE TO MEET YOU.
COME ON OVER HERE.
HOW ARE YOU?
Woman: YOU WERE HERE LAST TIME.
Huell: I'VE BEEN TO LITTLE ETHIOPIA BEFORE.
YOUR NAME?
Woman: RAHEL.
Huell: AND YOU'RE ETHIOPIAN?
Rahel: YES, SIR.
OF COURSE.
Huell: I TELL YOU, WE'RE SURROUNDED BY ETHIOPIANS HERE.
Second Man: THIS IS THE PLACE, AND WE COME BACK ALWAYS FOR THE FOOD.
Huell: WELL, WE'RE HERE BECAUSE THIS IS ONE OF MY FAVORITE PARTS OF TOWN, AND WE'RE STARTING KIND OF A JOURNEY AROUND L.A.
IN SEARCH OF, KIND OF, UNUSUAL AND INTERESTING FOOD THAT I'VE NEVER HAD BEFORE.
AND WE'VE HEARD THAT THIS RESTAURANT RIGHT HERE CALLED MEALS BY GENETTE-- Second Man: GENET.
Huell: GENET.
IT'S NOT GENETTE.
IT'S GENET.
IT REALLY HAS GOOD FOOD, BUT YOU'VE NEVER EATEN IN THERE?
Second Man: NO, NO, WE HAVEN'T.
I THINK THIS--WE LOOK FORWARD TO EATING THERE.
First Man: AS SOON AS WE FINISH THIS MEAL WE'LL COME BACK AND HAVE SOME MORE FOOD.
Huell: HA HA HA HA!
WELL, NICE TO MEET YOU ALL.
YOUR NAME AGAIN?
First Man: DANIEL BEHESNALIAN.
Huell: NICE TO MEET YOU.
Second Man: I'M BERJ BEHESNALIAN.
Huell: NICE TO MEET YOU.
AND YOUR NAME AGAIN?
Rahel: WE NOW HAVE A VEGETARIAN RESTAURANT NOW.
Huell: I KNOW.
NOW, YOU DON'T MIND IF WE GO IN HERE, THOUGH?
DOES SHE HAVE GOOD FOOD, TOO?
Rahel: OF COURSE.
Huell: ALL RIGHT, 'CAUSE IT SAYS OUT HERE "MEALS BY GENET, THE ONLY AUTHENTIC GOURMET ETHIOPIAN RESTAURANT IN L.A." AND THAT'S GOOD ENOUGH FOR ME.
WE ARE INSIDE MEALS BY GENET, AND I ASSUME YOU ARE GENET.
Genet: YES.
Huell: NICE TO MEET YOU.
AND I KNOW THIS FELLA'S NAME ALREADY, BUT I'M GONNA LET HIM SAY IT 'CAUSE IT'S SUCH AN UNUSUAL NAME.
Man: MARTIN HOUSER.
Huell: YOUR LAST NAME REALLY IS HOWSER?
Martin: YES, IT IS.
Huell: IS IT SPELLED H-O-W-S-E-R?
Martin: H-O-U-S-E-R. Huell: H-O-U-S-E-R. Martin: "HOUSE" WITH AN "R." Huell: NOW ARE YOU ETHIOPIAN?
Martin: NO, I'M CZECHOSLOVAKIAN.
Huell: WELL, WHAT ARE YOU DOING IN AN ETHIOPIAN RESTAURANT?
Martin: UH, GENET IS ONE OF MY FRIENDS AND WE'VE BEEN FRIENDS FOR ABOUT 5 YEARS, AND SHE OFFERED ME A JOB ON SATURDAYS AND IT'S MUTUALLY BENEFICIAL.
Huell: SO YOU ALL ARE OLD FRIENDS?
Genet: YES.
Huell: NOW, THIS IS INTERESTING.
BEFORE WE GET TO THE FOOD, THE NAME GENET.
I ALMOST PRONOUNCED IT GENETTE, BUT IT'S GENET.
IS THAT A TRADITIONAL ETHIOPIAN NAME?
Genet: YEAH.
VERY COMMON ETHIOPIAN NAME.
Huell: WHAT DOES IT MEAN?
Genet: "HEAVEN."
Huell: "HEAVEN?"
HAH!
YOU SHOULD CALL YOUR RESTAURANT MEALS FROM GENET.
MEALS FROM HEAVEN.
Genet: THAT IS TRUE.
Huell: BUT THAT'S LITERALLY THE TRANSLATION OF YOUR NAME, HEAVEN.
Genet: IT REALLY IS.
Huell: WOW.
ALL RIGHT, NOW, WE HAVE BEEN INVITED TO COME TO YOUR RESTAURANT.
IT'S EMPTY RIGHT NOW, BUT THAT'S BECAUSE IT'S, YOU KNOW, 4:00 ON SATURDAY AFTERNOON.
WE HAVE COME HERE BECAUSE I KNOW AT NIGHT THIS PLACE IS PACKED, AND IT'S JUST THE TWO OF YOU ARE RUNNING THE PLACE.
SO WE WANTED TO HAVE TIME TO TALK AND LOOK AT THIS PARTICULAR DISH THAT I HAD READ ABOUT IN A REVIEW OF YOUR RESTAURANT.
THEY SAY YOU HAVE THE BEST IN TOWN, AND WHAT IS THIS CALLED?
Genet: IT'S CALLED DORO WOT.
DORO WOT.
IT'S A CHICKEN, HARD-BOILED EGG.
Huell: OH, NOW, WAIT A MINUTE.
LET'S TAKE A LOOK AT THIS.
CHICKEN.
IS THAT--IS THE DARK-- THAT'S THE CHICKEN?
Genet: NO.
THIS IS JUST THE CHICKEN PART RIGHT HERE.
SEE?
Huell: OH, THERE'S THE CHICKEN.
AND SO YOU PUT IT ON THIS-- Genet: YOU PUT IT ON, ON THIS INJERA-- Huell: NOW WAIT A MINUTE, YOU'RE PUTTING A HARD-BOILED EGG?
Genet: HARD-BOILED EGG, UH-HUH.
IT COMES WITH HARD-BOILED EGG AND THE CHICKEN AND THE SAUCE.
AT HOME THIS IS NOT THE WAY WE MAKE IT.
WE PUT--WE MAKE THE CHICKEN INTO 12 DIFFERENT PORTIONS.
BUT IN HERE IT'S MORE PRACTICAL, SO WE DO IT THAT WAY.
Huell: NOW, HOW DO WE EAT THIS?
Genet: YOU JUST TAKE THE INJERA LIKE THIS, NOT TOO MUCH.
THE LESS INJERA YOU TAKE YOU WON'T FILL UP.
YOU BREAK THE CHICKEN, YOU BREAK THE HARD-BOILED EGG-- Huell: GO AHEAD AND BREAK IT UP A LITTLE BIT.
Genet: YEAH.
SO YOU DO IT WITH THE SAUCE, LIKE THIS.
SO NORMALLY WE PLAY WITH IT TO MAKE IT PERFECT.
Huell: NOW YOU HAVEN'T GOTTEN ANY EGG ON THERE YET.
Genet: WELL, YOU DON'T--SEE, YOU CAN BREAK THE EGG JUST LIKE THAT.
YEAH, AND THEN SAUCE IT TOGETHER.
IT REALLY, REALLY TASTES GOOD THAT WAY.
Huell: NOW IS THIS A VERY A WHOLE DAY-- Huell: THE ONION?
Genet: JUST THE ONION.
THE WHOLE BASIS OF ETHIOPIAN FOOD IS ONION.
THIS IS ALL YOU SEE IS ONION.
Huell: OH, ALL OF THIS IS ONION?
WHY IS IT THIS DARK COLOR?
Genet: BECAUSE WE HAVE THE CAYENNE--YOU KNOW, THE LONG MEXICAN CAYENNE, THE RED ONE?
AND THEN WE PUT IT.
I MEAN, SUN DRIED AND HAND GRIND AND EVERYTHING.
IT'S MADE WITH MANY SPICES.
Huell: SO YOU CAN'T BUY THIS IN THE STORE?
YOU HAVE--THIS HAS TO BE MADE?
Genet: EVERYTHING FROM HOME.
EVERY SINGLE THING.
SO ONCE THE ONION IS READY, AND I PUT THIS BERBERE--IT'S CALLED BERBERE, A HOT SPICE--I STIR IT FOR 2 WHOLE DAYS.
I AM NOT KIDDING YOU.
IT TAKES ME 2 DAYS TO MAKE THIS DISH.
Huell: NOW YOU JUST SAID A WORD THAT CAUGHT MY ATTENTION: HOT SPICE.
Genet: YEAH, IT'S NOT VERY-- YOU KNOW WHAT?
THE HOT SPICE IS WHEN IT--BUT BECAUSE YOU STIR IT AND YOU MIX IT, YOU GET MORE OF THE FLAVOR.
Huell: IT'S NOT "HOT" HOT?
Genet: MM-MMM.
Huell: NOW I WANT TO TRY THIS, BECAUSE NOW LOOK--LOOK AT YOUR HANDS HERE.
YOU GOTTA HAVE A NAPKIN TO EAT THIS, DON'T YOU?
Genet: YES, YOU DO.
DO YOU WANT ME TO GIVE YOU A BITE?
IF YOU WANT.
IN MY CUSTOM THAT'S WHAT WE DO.
Huell: THAT IS THE CUSTOM, ISN'T IT, THAT YOU FEED EACH OTHER.
Genet: I HOPE YOU ARE NOT GOING TO BURN.
THIS ONE IS NOT HOT.
HERE, I'M GONNA SHOW YOU.
Huell: OH, THIS IS SO NICE.
NOW WHERE DID THIS CUSTOM OF FEEDING EACH OTHER COME FROM?
Genet: BECAUSE WE EAT, YOU KNOW, YOU'RE NOT SUPPOSED TO EAT FOR YOURSELF.
WE ALWAYS GET IN THE TABLE, WE EAT FROM THE SAME, AND THEN THIS IS CALLED GURSHA.
I'M GIVING IT TO YOU NOW.
SO EVERYBODY FEEDS EACH OTHER.
YOU NEVER EAT FOR YOURSELF.
Huell: THAT'S NOT THE WAY THEY DO IT IN CZECHOSLOVAKIA, IS IT?
Martin: DEFINITELY NOT.
Huell: IT'S EVERYBODY FOR THEMSELVES IN CZECHOSLOVAKIA.
Martin: YES.
NO ONE WANTS TO GET HUNGRY.
Huell: OH, BOY!
Genet: WHAT HAPPENS IS, IF I GIVE YOU ONE AND I DON'T GIVE YOU A SECOND ONE, WE WILL BE FIGHTING.
Huell: WAIT A MINUTE, WAIT A MINUTE, WHAT IS THIS?
Genet: IF I--HI--IF I GIVE YOU ONE GURSHA-- THIS IS CALLED GURSHA-- AND I DON'T GIVE IT TO YOU ONE MORE TIME, WE WILL FIGHT.
THAT'S A SUPERSTITION.
SO HERE IT IS.
Huell: I'M BEING FED.
HI.
HOW ARE YOU?
NICE TO--ARE YOU ALL HERE TO EAT?
Woman: YES, WE ARE.
Huell: I'M AHEAD OF YOU, SO JUST WAIT A MINUTE.
WE'RE GETTING MY SECOND BITE RIGHT NOW.
Genet: THERE YOU ARE.
HOW ARE YOU?
Woman: IT SMELLS SO GOOD.
Huell: SO NOW WE'RE NOT GONNA FIGHT.
Genet: THAT'S RIGHT.
NOW YOU'RE GONNA BE VERY NICE TO ME.
I DON'T WORRY, THERE WILL BE NO TROUBLE.
Huell: NOW ARE--ARE YOU KNOWN FOR THIS?
I MEAN, I KNOW YOU HAVE WONDERFUL THINGS ON THE MENU, BUT YOU'RE KNOWN FOR THIS?
Genet: YES.
I AM SO GLAD THAT HAPPENS ALSO BECAUSE THIS IS WHAT I PUT ALL OF MY TIME, REALLY.
Huell: WELL, YES.
IF YOU WORK THIS HARD ON EVERYTHING ON THE MENU-- Genet: I DO.
I REALLY DO WORK ON THIS ONE SO HARD.
IT'S LIKE AN ENDLESS, ENDLESS SITUATION, AND I REALLY ENJOY DOING IT.
BUT TO HAVE EVERYBODY APPRECIATE IT THIS MUCH, THAT MEANS EVERYTHING, REALLY.
Huell: WOW.
WELL, THIS IS WONDERFUL.
I HIGHLY RECOMMEND IT.
THE NAME OF THE RESTAURANT AGAIN IS... Genet: MEALS BY GENET.
Huell: MEALS FROM HEAVEN.
AND THE NAME OF THE FOOD IS... Genet: DORO WOT.
Huell: DORO WOT.
IT IS AS AUTHENTIC AS IT GETS.
WHEN YOU COME IN, YOU GET THE FULL TREATMENT.
YOU'LL GET TO MEET MR. HOUSER, JUST LIKE WE DID TODAY.
YOU'LL GET TO MEET NICE CUSTOMERS, LIKE THESE PEOPLE WHO JUST KIND OF WANDERED IN, AND DO YOU HAVE RESERVATIONS?
Woman: NO, WE DON'T.
Huell: JUST CAME OFF THE STREET, AND, UH, THAT'S IT.
WHAT A WONDERFUL EXPERIENCE WE'VE HAD.
Genet: IT'S WONDERFUL HAVING YOU.
Huell: THANK YOU FOR INVITING US.
I CAN'T SHAKE THAT HAND, BUT I APPRECIATE YOU GIVING ME BOTH BITES SO WE WON'T FIGHT.
Genet: NOW HE HAS TO STAY AND EAT.
Huell: AND THE CAMERAMAN CAMERON WANTS TO EAT AS WELL.
AND I CAN SHAKE YOUR HAND 'CAUSE YOU HAVEN'T HAD ANY OF IT.
Martin: THANK YOU FOR COMING.
Huell: THANK YOU VERY MUCH.
WELL, RATHER THAN GO INTO ANOTHER PART OF TOWN, WE JUST DECIDED TO STAY RIGHT HERE IN LITTLE ETHIOPIA BECAUSE WE HAD BEEN IN YOUR RESTAURANT A COUPLE OF YEARS AGO.
Rahel: YES.
ACTUALLY USED TO BE LIKE A MARKET.
Huell: UH-HUH.
Rahel: SO I JUST CHANGE IT TO BE A VEGETARIAN CUISINE.
Huell: VEGETARIAN ETHIOPIAN CUISINE.
Rahel: THIS IS THE ONLY ETHIOPIAN VEGETARIAN CUISINE NATIONWIDE.
Huell: NATIONWIDE?
Rahel: NOBODY HAVE VEGAN, LIKE VEGAN 100 PERCENT.
Huell: OH, MY GOSH, ARE YOU ON A HEALTH KICK, OR WHAT DID YOU DECIDE TO-- Rahel: WELL, IT IS NOT ONLY A HEALTH THING, IT JUST WANT TO BE DIFFERENT, YOU KNOW?
EVERYBODY'S SERVING MEAT AND EVERYBODY-- JUST WANT TO BE DIFFERENT FROM OTHER PEOPLE.
Huell: OK, NOW YOUR NAME AGAIN?
Rahel: RAHEL.
Huell: RAHEL.
AND, NOW--GENET, THE LADY WE JUST MET, HER FIRST NAME IS GENET, WHICH MEANS "HEAVEN."
WHAT DOES YOUR NAME MEAN?
Rahel: RAHEL IS JUST, UH, IT'S A BIBLICAL NAME, ACTUALLY.
BUT I DON'T KNOW WHAT IT MEANS.
JUST SAY, YOU KNOW, JUST RAHEL.
Huell: IT'S A BIBLICAL NAME.
IS IT LIKE RACHEL?
Rahel: YES, UH-HUH, RACHEL.
Huell: WOW!
OK, NOW, WE'RE GONNA GO IN AND TASTE SOME OF--THIS IS THE ONLY 100 PERCENT VEGAN-- VEGETATION--VEGETARIAN ETHIOPIAN RESTAURANT ANYWHERE IN THE ENTIRE COUNTRY.
Rahel: YES.
Huell: ALL RIGHT.
THAT HOOKS US IN.
LET'S GO INSIDE.
WE'RE INSIDE THE RESTAURANT AND EVERYBODY'S IN HERE WAITING FOR US.
YOU HAVE GOT THE WHOLE THING LAID OUT HERE.
NOW EXPLAIN TO US--BOY, THIS IS--WHAT IS THIS RIGHT HERE?
LOOK AT THIS.
Rahel: THIS IS ALL VEGETARIAN.
Huell: SO WE'RE LOOKING AT... Rahel: THIS IS A COLLARED GREEN.
Huell: COLLARED GREEN.
Rahel: THIS IS, UH, PEA.
Huell: PEA?
YELLOW PEAS.
Rahel: THIS IS LENTILS, RED LENTILS.
Huell: LENTILS, TOMATOES, CUCUMBERS.
UH... Rahel: THIS IS A CHICKPEA.
CHICKPEA.
Huell: WHAT'S THAT?
Rahel: THIS IS JUST LIKE--WE MAKE IT LIKE A DOUGH, AND WE MAKE THE SAUCE AND WE'LL BAKE THE SAUCE--WE BAKE THE DOUGH AND MAKE IT WITH THE SAUCE.
THIS IS STRING BEANS AND CARROTS.
THIS IS CARROT AND POTATOES.
Huell: UH-HUH.
Rahel: THIS IS ALSO WHOLE LENTILS.
WE MAKE IT WITH THE SPICES IN IT.
Huell: BOY, THIS IS BEAUTIFUL.
AND WHAT IS THIS OVER HERE?
Rahel: THIS IS A SPECIAL SHIRO.
WE CALL IT SHIRO.
THIS IS ACTUALLY THE POWDER--THIS ONE, THE PEA POWDER.
Huell: THE PEA POWDER?
Rahel: YES.
WE MAKE IT WITH-- Huell: OH, THIS IS HOT!
Rahel: YES.
IT IS VERY HOT.
Huell: NOW, HOW DO YOU--AND THIS LADY RIGHT HERE.
YOUR NAME IS... Woman: IT'S ADEKA.
Huell: NICE TO MEET YOU.
NOW, SHE'S GONNA PUT THAT, THE PEA POWDER, ON?
Rahel: EVERYBODY'S GONNA HAVE A PIECE.
Huell: SO CAN YOU PUT THE PEA POWDER ON FOR US?
LET'S SEE HOW IT GOES ON.
OH--OH, IT DOESN'T GO ON THE FOOD.
Rahel: YES.
Huell: IT'S JUST SOMETHING THAT--WHAT, DO YOU DIP INTO THAT?
Rahel: YEAH.
YOU DIP WITH INJERA LIKE...YOU TAKE THE BREAD-- Huell: YEAH, I REMEMBER EVERYTHING REVOLVES AROUND THIS BREAD.
Rahel: YES.
AND WE JUST DIP IT LIKE THIS, INDIVIDUALLY.
Huell: YOU PUT THE SAUCE--THE PEA SAUCE FIRST.
Rahel: PEA SAUCE, AND YOU DIP IN IT.
AND I CAN FEED YOU, TOO.
YOU REMEMBER LAST TIME, WE FEEDED YOU.
[LAUGHS] YEAH.
Huell: BUT NOW, WAIT A MINUTE, I'VE BEEN TOLD THAT YOU HAVE TO GIVE ME 2 BITES.
Rahel: OH, YEAH!
Huell: OR WE'RE GONNA GET IN A FIGHT, RIGHT?
Rahel: YOU KNOW EVERYTHING.
Huell: THAT'S WHAT GENET SAID.
Rahel: SHE'S RIGHT.
OH, MY GOD.
Huell: YOU DIDN'T DIP IT IN THE-- Rahel: NO, SEPARATELY.
YOU DON'T EAT TOGETHER.
Huell: OHH!
Rahel: THAT'S THE COLLARED GREEN.
Huell: FELLAS, THIS IS GOOD, ISN'T IT?
Man: VERY NICE, YEAH.
Huell: VERY GOOD.
NOW, WHAT HAVE WE GOT TO DRINK HERE?
Rahel: OH, THIS IS A JUICE.
THIS IS VERY SPECIAL JUICE.
MANGO, STRAWBERRY, AND ROASTED BARLEY WITH HONEY.
THIS IS VERY SPECIAL.
Huell: NOW IS THIS A TRADITIONAL ETHIOPIAN DRINK?
Rahel: YES.
IT'S ORGANIC, ALSO.
Huell: NOW IS THERE A LOT OF ORGANIC AND VEGETARIAN EATING IN ETHIOPIA?
IT'S NOT BIG IN ETHIOPIA, IS IT?
Rahel: ACTUALLY IT'S ALL ORGANIC ANYWAY.
THE FOOD IS--ALL IN ETHIOPIA THE FOOD IS ORGANIC.
Huell: WHAT ABOUT VEGETARIAN?
'CAUSE I THOUGHT ETHIOPIANS LIKE TO EAT MEAT, TOO.
Rahel: YEAH, BUT WE ALSO EAT VEGETARIAN.
YOU KNOW, IT'S NOT ONLY MEAT, YOU KNOW.
WE MIX IT UP.
WE ALL LIKE MEAT, TOO.
Huell: ALL RIGHT, HERE WE GO.
AND THIS IS MANGO?
Rahel: STRAWBERRY, ROASTED BARLEY.
Huell: OH, BOY, IT'S GOOD, TOO.
MMM!
Man: IT'S VERY GOOD.
Huell: GOOD.
HAVE YOU ALREADY EATEN TODAY?
Man: YEAH, OF COURSE, YES.
Huell: WHAT DID YOU HAVE FOR LUNCH?
Man: UH, I HAD THESE DIFFERENT TYPES OF VEGETABLES.
Huell: BUT EVERY ONCE IN A WHILE DO YOU SLIP OFF AND EAT A LITTLE BIT OF MEAT?
Man: UH, SOMETIMES, OF COURSE, YEAH.
OF COURSE.
Huell: WHAT ABOUT YOU?
Second Man: YES.
I ALREADY EAT ETHIOPIAN VEGETARIAN FOOD.
Huell: WELL, NOW, YOU HAVE TO, BECAUSE YOU'RE PART OWNER OF THIS RESTAURANT, RIGHT?
Second Man: YES, YES.
Huell: SO YOU'RE BIG ON VEGETARIAN FOOD NOW?
Second Man: YES.
[LAUGHS] Huell: HAS THIS BEEN A HARD SELL TO--TO GET THIS WHOLE VEGETARIAN IDEA ACROSS?
Rahel: NO, IT'S NOT.
IT'S REALLY DOING WELL SO FAR, YOU KNOW.
Huell: REALLY?
Rahel: PEOPLE ALREADY BECOME VEGETARIAN, SO-- Huell: GREAT.
SO I'M GONNA GRAB A CHAIR, AND LET'S SIT DOWN.
Rahel: OK, PLEASE, SIT.
Huell: AND, UH, NOW, DO I HAVE TO--IT'S OK FOR ME TO FEED MYSELF, ISN'T IT?
YOU'RE NOT FED BY SOMEONE ELSE THE WHOLE TIME?
Rahel: NO, NO.
THE FIRST TIME OR, YOU KNOW, THE LAST TIME.
Huell: IS THAT THE TRADITION, IS THAT WHEN YOU START YOUR MEAL, THE PERSON YOU'RE EATING WITH FEEDS YOU, OR HOW DOES THAT TRADITION GO?
Rahel: YOU FEED EACH OTHER.
Huell: YOU FEED EACH OTHER, THROUGHOUT THE WHOLE MEAL?
Rahel: NOT THE WHOLE MEAL.
IN THE MIDDLE, YOU KNOW.
ESPECIALLY IF YOU ARE FULL YOU SAY, "I DON'T WANT ANY MORE, BUT, OH, PLEASE, JUST, YOU KNOW..." Huell: SO THE TRADITION ALSO, I ASSUME, BEFORE YOU START EATING, IS EVERYBODY WASHES THEIR HANDS.
Rahel: OF COURSE.
I DID WASH MY HANDS.
[LAUGHTER] Huell: JUST CHECKING.
I JUST WANTED--ALL RIGHT.
SO, HERE, HOLD THIS FOR ME.
LOOK AT THIS FOOD--LOOK AT THIS BREAD.
NOW THIS BREAD IS CALLED... Rahel: TEFF INJERA.
Huell: INJERA.
INJERA, AND YOU JUST LITERALLY TEAR A PIECE OFF, AND THEN YOU WHAT?
JUST DIP IT?
Rahel: YES, DIP IT.
Huell: NOW I'M DIPPING IT IN THE PEA SAUCE.
CAN I PUT ANYTHING ELSE ON THIS BESIDE JUST THE PEA SAUCE?
Rahel: IF YOU WANT.
YOU CAN MIX IT UP.
Second Man: YOU CAN ADD THIS, YOU CAN HAVE THIS.
Huell: OH, YOU'RE PUTTING A LOT OF THINGS.
Second Man: YES, YEAH.
Huell: ALL RIGHT.
I'M GONNA PUT--I LIKE THE GREENS.
Rahel: YEAH.
BE CAREFUL.
Huell: WHAT DO YOU MEAN?
Rahel: THIS IS SO HOT.
IF YOU CAN'T HANDLE IT, TRY IT.
Huell: NO, NO.
THANK YOU FOR WARNING ME.
OK. MMM!
Second Man: I'LL SHOW YOU HOW TO--HOW TO-- Huell: YOU CAN SHOW ME HOW TO DO IT.
Second Man: HOW TO BITE THIS ONE, YOU KNOW?
Rahel: OH, MY.
LOOK.
Huell: YOU'RE GONNA EAT THE-- Rahel: SHOW HIM.
OH, MY GOD.
IT IS SO HOT.
[LAUGHS] Huell: HE'S STARTING TO SWEAT.
Rahel: SWEATING.
[LAUGHS] Huell: WHAT IS THAT, A JALAPENO?
Rahel: JALAPENO, YES.
Huell: IS THAT AN ETHIOPIAN TRADITION AS WELL?
HOT, HOT PEPPERS?
Second Man: YEAH, IT'S HOT.
I LIKE IT TOO MUCH.
LOOK, I JUST-- Huell: HE'S GONNA EAT THE WHOLE THING.
Second Man: YEAH, YEAH.
OK, LET ME SHOW YOU HERE.
Huell: HE'S GOING CRAZY HERE.
OH!
OH!
Rahel: LOOK HOW BADLY HE'S SWEATING.
Huell: LOOK, HE IS!
HE'S SWEATING!
HE'S BREAKING OUT IN A SWEAT!
OH!
[LAUGHS] I'M STAYING AWAY FROM THAT.
Rahel: OH, YEAH, YEAH.
Huell: I'M STICKING WITH THE MANGO JUICE.
Rahel: OK, THAT'S BETTER, YEAH.
Huell: WOW.
WELL, THIS HAS BEEN ABSOLUTELY WONDERFUL.
WE CAME OVER HERE TO FAIRFAX IN LITTLE ETHIOPIA, AND WE'VE BEEN TO 2 DIFFERENT RESTAURANTS AND HAD 2 TOTALLY DIFFERENT KINDS OF FOOD.
BUT THE IMPORTANT THING, WHEN YOU COME OVER HERE, IS THAT YOU CAN FEEL THE SENSE OF WARMTH AND HOSPITALITY AND FRIENDLINESS HERE.
EVERYBODY HERE IS FRIENDLY AND NICE.
Rahel: YES, YES.
IT'S TRUE.
Huell: SO COME ON OVER AND HAVE VEGETARIAN FOOD, OR HAVE THE-- WHAT WAS THAT THAT SHE SPECIALIZES IN DOWN THERE?
Rahel: DORO WOT.
Huell: DORO WOT.
CHICKEN.
HAVE ANY OF THIS FOOD.
IT'S GREAT.
MEET ALL THE PEOPLE AND HANG OUT, BUT DON'T EAT THE JALAPENOS.
[LAUGHTER] LOOK AT THIS POOR MAN.
HE'S-- OH, MY GOSH.
WE'VE HAD A WONDERFUL TIME OVER HERE ON FAIRFAX.
OK. WE HAVE LEFT LITTLE ETHIOPIA ON FAIRFAX AND NOW WE HAVE COME OVER TO HOLLYWOOD BOULEVARD, 4666 HOLLYWOOD BOULEVARD, TO CASA DIAZ.
"MEXICAN FOOD.
BURRITOS, TACOS, TORTAS," AND A LOT OF OTHER THINGS AS WELL.
I'M STANDING HERE WITH MARIA DIAZ.
YOU AND YOUR HUSBAND JOSE RUN THIS PLACE.
Maria Diaz: YES, FOR 6 YEARS AND A HALF.
Huell: ALL RIGHT, NOW, TELL ME-- Maria: AND WE'RE SO PROUD TO BECAUSE WE'VE BEEN SO HAPPY TO WORK.
WE PUT A LOT OF THINGS IN THE FOOD THAT--THE FIRST THING THAT WE PUT IN THERE IS A LOT OF LOVE.
Huell: A LOT OF LOVE.
Maria: LOVE FOR THEM, FOR EVERYBODY WHO COME HERE TO CASA DIAZ.
WE LOVE PEOPLE, WE LOVE TO EAT.
Huell: THIS WAS A BIG DEAL FOR YOU TO OPEN UP THIS RESTAURANT.
Maria: YES, IT IS, IT IS.
IT WAS 6 YEARS AGO, LIKE I TOLD YOU, AND REALLY, WE'VE BEEN HAPPY.
WE'VE BEEN WORKING SO HARD 7 DAYS A WEEK, BUT WE ARE SO PROUD AND SO HAPPY BECAUSE WE HAVE VERY NICE PEOPLE IN HERE, A LOT OF CUSTOMERS--NEW ONES, PEOPLE, REGULAR PEOPLE FROM 6 YEARS AND A HALF WHEN THEY NEVER LEFT US.
Huell: NOW, THIS IS YOUR FIRST RESTAURANT, ISN'T IT?
Maria: YES, IT IS.
Huell: WHAT DID YOUR HUSBAND DO BEFORE THIS?
Maria: MY HUSBAND WAS A FLOOR MANAGER FOR 25 YEARS IN WESTWOOD.
Huell: IN WESTWOOD?
Maria: IN AN ITALIAN RESTAURANT.
WAS COMPLETELY DIFFERENT THEN.
Huell: SO HE WORKED FOR SOMEBODY ELSE IN AN ITALIAN RESTAURANT, AND YOU STILL HAVE ANOTHER JOB AND WHAT IS THAT?
Maria: I MAKE COSTUMES FOR MOVIES, FOR TV SHOWS, FOR, LIKE, SHOWS, AND I'VE BEEN TRAVELING A LOT IN MY WORK.
Huell: YOU MAKE OUTFITS FOR MOVIE STARS?
Maria: YES, SIR.
YES, SIR.
Huell: I'VE BEEN COMING HERE FOR A COUPLE OF MONTHS BEFORE I EVEN MET YOU BECAUSE YOU'RE ONLY HERE ON SATURDAYS AND SUNDAYS TO HELP OUT YOUR HUSBAND.
THE REST OF THE TIME YOU'RE MAKING COSTUMES.
YOUR HUSBAND IS HERE 7 DAYS A WEEK RUNNING THIS FAMILY RESTAURANT.
Maria: YES, YES.
Huell: WELL, IS IT WORKING?
ARE YOU MAKING MONEY?
IS IT A SUCCESSFUL-- Maria: WE DON'T MAKE MONEY LIKE WE WANT TO, BUT WE ARE HAPPY TO DO THAT BECAUSE WE MAKE FOOD FOR A LOT OF PEOPLE, AND WE LIKE TO SEE HAPPY FACES.
Huell: HAPPY FACES, AND I'LL TELL YOU, ONE OF THE WAYS THOSE FACES GET TO BE SO HAPPY IS THE FOOD YOU SERVE INSIDE, SPECIFICALLY THE MOLE.
Maria: OH, YES, THAT'S WHY-- EVERYBODY LIKE IT AND SAYS.
WE HAVE IT IN THE NEWSPAPER--IT REALLY WAS BEAUTIFUL, AND THEY COME EVERY TIME FOR US FOR THE MOLE LOCO.
Huell: THAT'S HOW I FOUND OUT ABOUT YOU THE FIRST TIME.
I READ ABOUT IT IN THE LOS ANGELES TIMES.
THEN I FOUND OUT THAT HALF THE PEOPLE AT KCET, WHICH IS JUST DOWN THE STREET, COME IN HERE TO EAT.
I CAME IN HERE AND I AM HOOKED ON YOUR MOLE.
CAN YOU SHOW US THE MOLE?
ALL RIGHT, WE'RE GOING INSIDE CASA DIAZ TO LOOK AT THE MOLE, AND TASTE THE MOLE.
OK, WE HAVE COME INSIDE, AND HERE TO GREET US-- WELL, HERE'S YOUR HUSBAND.
HOW YOU DOING, JOSE?
NICE TO SEE YOU.
THIS IS WHERE I ALWAYS SEE HIM WHEN I COME IN TO ORDER.
NOW THESE 3 EMPLOYEES HAVE BEEN WITH YOU A LONG TIME?
Maria: YES.
Huell: SO YOU KEEP EMPLOYEES WHEN THEY COME?
Maria: THEY'RE HAPPY.
YEAH.
BECAUSE THEY'RE HAPPY.
THEY ARE VERY HARD WORKERS, AND THEY ARE HAPPY TO BE HERE AND WE ARE MORE HAPPY TO HAVE THEM HERE.
Huell: ABSOLUTELY.
NOW I HAVEN'T MET THIS LADY BACK HERE.
Maria: SHE'S MY NIECE LORENA.
SHE COME TO HELP US ON SUNDAYS BECAUSE SHE WAS IN SCHOOL.
Huell: NICE TO MEET YOU.
AND THEN WE'VE GOT THE WHOLE FAMILY OVER HERE.
I DIDN'T REALIZE THIS WAS SUCH A BIG FAMILY.
YOUR NAME IS... Man: RAFAEL.
Huell: NOW YOU ARE THE... Rafael: I'M MY PARENTS' SON.
I'M THE OWNERS' SON.
Man: MOISES.
Huell: YOU'RE THE SON?
Moises: YES, YOUNGEST SON.
Woman: BRIANA.
Huell: AND HOW ARE YOU CONNECTED?
Briana: NIECE.
Huell: THE NIECE?
Man: AS THE BROTHER-IN-LAW.
Huell: AND THE BROTHER-IN-LAW.
Maria: JOSE'S BROTHER-IN-LAW, MY BROTHER.
Huell: NOW HOW BIG A DEAL WAS THIS FOR YOUR MOM AND DAD TO OPEN UP THIS FIRST RESTAURANT?
Rafael: IT WAS A BIG STEP, YOU KNOW.
WE'RE ALL SUPPORTIVE OF THEM AND STUFF.
WE TRY TO HELP THEM BEST THAT WE CAN, MAKE IT EASIER, YOU KNOW.
IT'S A FAMILY PROJECT.
Huell: AND YOU HAD HELPED A LOT WITH SUGGESTIONS, SPECIFICALLY ONE SUGGESTION THAT I'M VERY HAPPY YOU MADE, AND WHAT WAS THAT?
Rafael: THAT WAS THE CRAZY MOLE BURRITO.
Huell: THE MOLE BURRITO.
AND WHY DID YOU SUGGEST THEY DO THAT?
Rafael: WELL, THEY ONLY HAD THE CRAZY MOLE-- THE CRAZY BURRITO WITH BEANS ON IT.
AND I LIKE MOLE.
MY MOM MAKES SOME PRETTY GOOD MOLE, SO NOT ONLY CAN I ADD IT ON TO THE MENU BUT ALSO ADD ON TO MY DINNER PLATE, RIGHT?
Moises: MORE OF A PERSONAL GAIN.
Huell: ABSOLUTELY, ABSOLUTELY.
SO YOUR MOM'S BEEN MAKING GOOD MOLE ALL YOUR LIFE?
Rafael: RIGHT, RIGHT.
YOU KNOW, LAST 34 YEARS THAT'S WHAT WE GREW UP ON.
[LAUGHS] Huell: SO WHY NOT SHARE THE WEALTH WITH THE REST OF US, RIGHT?
Rafael: WELL, EVEN GROWING UP, ALL OUR FRIENDS WOULD ALWAYS COME OVER AT 5:00.
THEY KNEW WHAT TIME DINNER WAS, AND MY HOUSE WAS ALWAYS FULL.
SO IT'S ALWAYS BEEN MY MOM'S COOKING.
Huell: OK, WE'RE IN THE KITCHEN, AND MARIA, THIS IS SOMETHING I'VE NEVER SEEN BEFORE: THE INGREDIENTS FOR MOLE.
WHAT DO WE HAVE HERE?
Maria: OK, IN HERE WE HAVE THE MULATTO PEPPERS.
Huell: MULATTO PEPPERS.
Maria: YEAH.
AND THIS IS THE PASILLA, THE BLACK PASILLA.
Huell: ANOTHER PEPPER, A CHILE.
Maria: AND THIS IS ANOTHER PASILLA ANCHO, BUT IS DIFFERENT THAN THIS ONE.
IT'S ALMOST THE SAME, BUT IT'S DIFFERENT.
THIS IS THE--YOU SEE?
Huell: BOY, THAT'S A SUBTLE DIFFERENCE, BUT THERE'S A DIFFERENCE.
Maria: YEAH, BUT VERY DIFFERENT BECAUSE THIS IS MULATTO AND THIS IS CHILE ANCHO.
Huell: AND THEN YOU GROUND THIS UP... Maria: WE FRY IT, WE GROUND, AND WE MAKE IT WITH... Huell: RAISINS, NUTS-- Maria: ALMONDS.
PEANUTS.
CINNAMON... Huell: CINNAMON.
Maria: AND WE MAKE THE WATER TO MAKE THESE SOFTER.
WE PUT TO BOIL THE SUGAR CONES... Huell: SUGAR CONES.
Maria: AND WE PUT THE--TO MAKE IT SOFTER, AND THEY CAN FINISH-- AND WE MAKE THIS, AND BANANAS.
Huell: WHAT IS--A BANANA GOES IN THERE.
AND ALL OF THIS TOGETHER-- Maria: PLANTAIN.
Huell: GROUND UP MAKES THIS PASTE, THIS MOLE PASTE.
Maria: EXACTLY.
Huell: AND FROM THERE IT GOES-- WE'RE DOING A LITTLE COOKING SHOW HERE--IT GOES OVER TO... WHAT HAVE WE GOT HERE?
Maria: THIS IS THE MOLE, AND THIS IS THE CHICKEN MOLE, BUT THIS GOES INSIDE BECAUSE--INSIDE OF THE BURRITO IT'S COMING WITH CHICKEN.
WE PUT THIS ONE.
Huell: LOOK AT THE CHICKEN IN THERE.
AND THIS IS YOUR SPECIALTY, ISN'T IT?
THIS IS WHAT SHE LIKES TO DO THE BEST.
Maria: OH, YEAH.
DO UP ALL THE BURRITOS AND SERVE THEM VERY NICELY.
Huell: EVERY TIME I COME IN HERE SHE'S COOKING IT UP.
SO GO AHEAD AND BE STIRRING IT UP 'CAUSE WE'RE READY TO EAT SOME MOLE.
AND THERE IT IS, THE CHICKEN MOLE LOCO WHICH IS ABSOLUTELY-- IF YOU THINK THIS LOOKS GOOD, IT TASTES GOOD, TOO.
IT'S YOUR MOM'S MOLE.
Rafael: THAT'S RIGHT.
IT TASTES REALLY GOOD.
Huell: NOW YOU WERE TELLING ME THAT THIS MOLE, YOUR MOM'S MOLE, HAS GONE ALL THE WAY TO ALASKA.
Rafael: THAT'S CORRECT.
WE HAVE AN OLDER BROTHER THAT'S IN THE UNITED STATES ARMY, AND HE'S STATIONED UP THERE AS WE SPEAK.
Huell: SO YOU SEND HIM YOUR MOLE IN THE MAIL?
Maria: YES.
YES.
Huell: IT HOLDS UP OK?
Maria: YES, AND LAST YEAR WHEN I WENT THERE WE COOK AND WE ATE THERE MOLE WITH THEM.
Huell: HA!
IN ALASKA.
Maria: WITH HIS GERMAN WIFE AND HIS 2 DAUGHTERS.
Huell: SO FAR WE HAVEN'T SAID ONE WORD TO JOSE.
YOU HAVEN'T GOTTEN A WORD IN EDGEWISE.
YOUR WIFE LIKES TO TALK ABOUT HER MOLE.
Jose: OH, YES.
Huell: BUT THIS IS A DREAM COME TRUE FOR THE WHOLE FAMILY, ISN'T IT?
Jose: YES, IT IS.
YEAH.
WE ALL WORK VERY HARD, BUT, UH, VERY HAPPY WITH THE PLACE, WITH THE CUSTOMERS, AND THEY'RE VERY HAPPY, I THINK, VERY HAPPY WITH US, TOO.
Huell: I GOTTA TELL YOU, THIS IS ABOUT AS GOOD AS IT GETS: A FAMILY-OWNED RESTAURANT WITH EMPLOYEES THAT HAVE BEEN WITH YOU ALL THESE YEARS.
YOUR FAMILY GIVES THEIR HELP AND ADVICE AND INSPIRATION, AND YOU ARE SHARING YOUR FOOD WITH ALL OF US, AND IT'S PAYING OFF IN MORE WAYS THAN ONE, I KNOW.
NOT JUST MONETARILY, BUT FROM YOUR HEART.
THAT'S WHAT CASA DIAZ IS ALL ABOUT.
Jose: YES.
WE MAKE FOOD WITH LOVE.
Huell: ABSOLUTELY.
TAKE ONE MORE LOOK.
NOW THAT IS A BURRITO, A MOLE BURRITO MADE WITH LOTS OF LOVE.
I HIGHLY RECOMMEND THIS PLACE.
COME ON BY CASA DIAZ AND SEE THE WHOLE DIAZ FAMILY AND ALL OF THEIR FRIENDS AND ASSOCIATES.
GIVE US A WAVE.
A REAL SUCCESS STORY HERE ON HOLLYWOOD BOULEVARD.
All: THANK YOU.
[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] Announcer: VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
