Olvera Street Food
10/28/1997 | 27m 38sVideo has Closed Captions
Huell goes to six different restaurants in L.A., including Olvera St. Juanita’s.
Huell goes to six different restaurants in L.A., including Olvera St. Juanita’s and La Luz Del Dia.
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Problems playing video? | Closed Captioning Feedback
Visiting with Huell Howser is a local public television program presented by PBS SoCal
Olvera Street Food
10/28/1997 | 27m 38sVideo has Closed Captions
Huell goes to six different restaurants in L.A., including Olvera St. Juanita’s and La Luz Del Dia.
Problems playing video? | Closed Captioning Feedback
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>> ALL RIGHT, COME ON LADIES, WE'RE ALL DOING THIS TOGETHER.
I JUST RAN INTO THESE TWO LADIES.
IT'S SATURDAY MORNING, ABOUT 11 O'CLOCK, IT'S A BEAUTIFUL DAY.
THE CLOUDS HAVEN'T BURNED OFF YET, BUT IT'S GOING TO BE A GREAT DAY IN L.A., ISN'T IT?
>> RIGHT.
IT SURE IS.
>> ALL RIGHT, WE'RE DOWN HERE ON OLVERA STREET, AND WE'RE DOWN HERE TO DO A PROGRAM ABOUT FOOD.
THERE ARE A LOT OF FAMILY BUSINESSES DOWN HERE, AND ONE OF THE FAMILY BUSINESSES WE'RE GOING TO VISIT IS RIGHT OVER HERE.
NOW YOU ALL ARE GOING TO COME ALONG WITH ME.
>> YES, YES.
>> YOU DON'T CHARGE FOR BEING ON TV, DO YOU?
>> NO, SIR.
I DON'T.
>> BECAUSE THIS ALL JUST KIND OF HAPPENED VERY QUICKLY.
>> THAT'S OK. >> ALL RIGHT.
WE'RE DOWN HERE TO VISIT JUANITA'S.
I GUESS THAT'S THE NAME OF IT, I'VE NEVER REALLY KNOWN WHAT THE NAME OF THE PLACE WAS.
>> THAT'S RIGHT, IT'S CALLED JUANITA'S CAFE, AFTER MY GRANDMOTHER.
>> ALL RIGHT.
THIS IS EDWARD FLORES, AND EDWARD, YOU'RE KIND OF THE OWNER OF THIS PLACE, GIVE US THE HISTORY OF JUANITA'S.
>> WELL, MY GRANDMOTHER STARTED THIS BUSINESS IN 1944, WELL, ACTUALLY SHE PURCHASED IT FOR $300 FROM AN ELDERLY WOMAN WHO HAD STARTED IT A FEW YEARS PRIOR.
AND IT WAS DURING THE WORLD WAR II AND MY GRANDFATHER WAS WORKING FOR LOCKHEED.
AND SHE THOUGHT ABOUT HE WAS GOING TO BE DRAFTED INTO THE WAR AND SO SHE DECIDED SHE'D BETTER START HER OWN BUSINESS SO THAT SHE COULD FEND FOR HERSELF, JUST IN CASE THAT HAPPENED.
>> OKAY.
SO SHE OPENED UP THIS LITTLE STAND, THIS LITTLE SHOP, A LITTLE RESTAURANT, HERE, RIGHT IN THE MIDDLE OF OLVERA STREET.
>> THAT'S RIGHT.
IT WAS MY GRANDFATHER'S MOTHER, ACTUALLY OWNED A RESTAURANT HERE ALREADY, A FEW YEARS PRIOR TO THAT.
AND SO WE DECIDED TO KEEP IT ALL IN THE FAMILY AND DO THE SAME THING HERE, SO SHE STARTED-- >> AND YOU'VE BEEN HERE HOW LONG?
>> SINCE 1944.
53 YEARS.
>> WELL YOU HAVEN'T BEEN HERE SINCE-- >> NO, I HAVEN'T, I'VE BEEN HERE SINCE I WAS IN HIGH SCHOOL, ABOUT 20 YEARS NOW.
>> OKAY, NOW LADIES, I ASKED YOU ALL IF YOU HAD EVER HAD ANY TAQUITOS, AND WHAT DID YOU TELL ME?
>> NO, NO.
I HAVEN'T HAD ANY.
>> YOU'VE NEVER HAD ANY TAQUITOS?
>> NO.
>> DO YOU KNOW WHAT A TAQUITO IS?
>> UM, IT'S MEAT IN A ROLLED-UP TORTILLA.
>> IS THAT RIGHT?
>> THAT'S RIGHT.
AND IT'S SERVED WITH A GUACAMOLE SAUCE.
THAT'S THE BEST PART OF A TAQUITOS.
>> BECAUSE JUANITA'S HAS THE BEST TAQUITOS ON OLVERA STREET, MAYBE IN ALL OF L.A., RIGHT?
>> THAT'S RIGHT, I HAVE CUSTOMERS THAT COME IN FROM ALL OVER THE UNITED STATES.
SOME THAT COME IN FROM ARIZONA REGULARLY, SOME FROM OREGON, UTAH.
HUELL>> JUST FOR THE TAQUITOS!
EDWARD>> JUST FOR THE TAQUITOS.
>> OKAY, NOW, I ALSO JUST FOUND OUT THAT YOU DON'T ACTUALLY, EVEN THOUGH THE TAQUITOS ARE FRESH, YOU DON'T MAKE THEM RIGHT HERE.
>> NO, WE MAKE THEM IN A LOCATION ABOUT HALF A BLOCK AWAY FROM HERE, BECAUSE ITS SO TIGHT AND TINY IN HERE THAT WE NEED A LITTLE BIT MORE SPACE TO DO ALL THAT WORK.
>> ALL RIGHT, SO SINCE WE WANT TO DO THIS IN PROGRESSION OF THE WAY IT WORKS, WE'RE GOING TO GO A HALF A BLOCK WITH YOU, AND YOU ALL CAN COME ALONG WITH US IF YOU WANT.
>> GREAT, GREAT!
>> AND HE'S GOING TO STAY, YOU'RE GOING TO STAY, AND--COME ON OVER HERE A MINUTE!
YOUR NAME IS?
>> SILVIA.
>> NOW YOU DON'T MIND IF WE LEAVE AND YOU CAN KIND OF RUN THINGS AND THEN WE'LL COME BACK IN A MINUTE?
>> YEAH, THAT'S OKAY.
>> ALL RIGHT.
GOOD.
SO WE'RE GOING TO GO AND WATCH THEM ACTUALLY MAKE THE TAQUITOS.
>> YES.
>> AND THEN WE'LL COME BACK AND LOOK AT YOUR SPECIAL SAUCE AND SERVE THEM UP AND DO THE WHOLE TAQUITO THING.
>> OKAY, THAT SOUNDS GOOD WITH ME.
>> ALL RIGHT, LET'S GO!
WE'LL SEE YOU LATER.
WE'RE OFF.
WHICH WAY DO WE GO?
>> RIGHT UP THIS WAY.
>> WE'RE OFF IN SEARCH OF TAQUITOS.
>> IS THAT LUIS?
>> THAT'S LUIS.
>> HI LUIS!
>> OKAY, WE'RE NOW WALKING AROUND THE CORNER--OH, OKAY, THERE THEY ARE IN THERE!
>> YES, THEY ARE.
>> ALL RIGHT, SO, THIS IS PART OF YOUR LITTLE PLACE AS WELL!
>> YES, THIS IS KNOWN AS THE ITALIAN HALL AND THIS CORNER OF THE BUILDING USED TO BE EXPOSED OUT TO THE STREET, AND IT WAS SEALED OFF MANY YEARS AGO.
IT USED TO BE ACTUALLY A DINER IN HERE.
AND I CAN RECALL AS A YOUNG CHILD JUST VAGUELY THE CAFE THAT USED TO BE IN HERE, BUT WE CONVERTED INTO NOW OUR KITCHEN.
>> NOW IT'S JUANITA'S KITCHEN.
>> THAT'S RIGHT.
>> ALL RIGHT, COME ON IN LADIES!
>> OH BOY, IT SMELLS GOOD IN HERE.
THIS IS GREAT!
NOW WHAT HAVE WE GOT GOING HERE?
>> WELL, WE HAVE SOME FRIJOLES HERE.
>> SOME WHAT?
>> FRIJOLES.
BEANS.
THIS IS WHAT WE USE TO MAKE THE MASHED BEANS HERE.
>> OKAY.
SO HERE ARE THE FRI-- EDWARD>> FRIJOLES.
HUELL>> FRIJOLES.
>> BEANS.
THAT'S SPANISH FOR BEANS.
>> THIS IS JUST BASICALLY LIKE PINTO BEANS?
>> THAT'S CORRECT.
PINTO BEANS.
THEY'RE STEWED OVERNIGHT, AND-- >> BOY THEY SMELL GREAT.
>> THERE'S NO CANNED BEANS HERE.
>> NO CANNED BEANS.
AND WHAT HAVE WE GOT IN THE OTHER?
>> WE HAVE SOME JALAPENOS AND SOME TOMATOES STEWING, AND WE'RE GOING TO MAKE SOME HOT SAUCE IN A LITTLE WHILE.
>> OH BOY, THAT'S THE HOT STUFF IN THERE.
>> WE MAKE IT DAILY, YES.
>> AND IN THE BIG POT?
>> WE HAVE 300 POUNDS OF BEEF STEWING HERE.
IT'S SHOULDER CUT ROASTS.
AND WE STEW THESE OVERNIGHT ALSO, WITH A LITTLE BIT OF GARLIC AND SALT AND PEPPER, AND STEW IT OVERNIGHT SO THAT IT BECOMES NICE AND TENDER, SO WE CAN WORK WITH IT TO MAKE THE TAQUITOS IN THE MORNING.
>> AND THESE TWO LADIES OVER HERE-- >> YES.
>> ARE MAKING UP THE TAQUITOS.
>> THAT'S CORRECT.
>> OH BOY, NOW WHAT DO YOU DO?
YOU GET FRESH TORTILLAS-- >> WE HAVE FRESH TORTILLAS, WE HAVE THEM MADE DAILY FOR US.
THEY'RE MADE BY EL DORADO.
WE FOUND THAT THEY MAKE A BETTER FLAVOR FOR OUR TORTILLAS.
WE GET THEM STEAMING HOT IN THE MORNING, AND WE SHRED THE MEAT UP, AND WE ROLL THEM RIGHT INTO THE TAQUITOS AS YOU CAN SEE HERE.
>> SO THIS IS THE FRESH-- THIS IS THE MEAT THAT YOU'RE COOKING OVER HERE ON THE STOVE.
>> THAT'S CORRECT.
>> AND YOU JUST SHRED IT UP-- >> YES.
>> AND HOW MUCH DO THEY PUT IN THERE?
HOW DO THEY KNOW HOW MUCH TO PUT IN THERE?
>> IT'S ABOUT AN OUNCE OF BEEF.
THEY'VE BEEN DOING THIS BETWEEN THE TWO OF THEM FOR ABOUT 30 YEARS.
SO THEY'VE GOT IT ABOUT RIGHT.
>> THEY KNOW HOW TO DO IT.
>> YES.
>> AND THEY'RE JUST TURNING THESE THINGS OUT, LOOK IN HERE, LUIS.
>> WE GOT A WHOLE BIG TRAY OF THEM HERE.
>> THAT'S RIGHT, THAT HOLDS ABOUT 360 TAQUITOS, EACH BOX.
>> AND WHEN THEY FILL THAT UP, THEY BRING IT DOWN TO YOUR STAND.
>> ACTUALLY, WE PUT IT IN THE REFRIGERATOR SO THAT THEY CAN COOL AND SET.
THAT'S WHY THE TAQUITOS HAVE TO BE MADE FRESH AND THE TORTILLAS HAVE TO BE HOT, BECAUSE THEY'LL SET AND HOLD THEIR SHAPE.
>> OH, SO THEN THEY SET!
>> YES, THEY SET AND HOLD THAT SHAPE.
>> WHY WOULDN'T YOU WANT THEM PLIABLE?
>> WELL, BECAUSE THEY'LL START TO CRACK AND THEY'LL TEAR, AND BECAUSE IT'S BREAD, SO THEY NEED TO BE WARM.
>> OKAY.
GOOD ENOUGH, SO LET'S GO BACK NOW.
LADIES, DID YOU GET A LOOK AT THIS?
COME OVER HERE AND TAKE A LOOK.
THESE ARE THE TAQUITOS BEING ROLLED UP.
>> OH, WOW!
THAT LOOKS GOOD!
>> SEE?
>>THAT LOOKS VERY GOOD!
>> ALL RIGHT, SO WE'RE LEARNING.
>> WOW.
THERE'S A POLICEMAN.
WE'RE OKAY.
WE'RE AUTHORIZED.
WE'RE NOT BREAKING IN.
NOW WE'RE GOING BACK DOWN TO OLVERA STREET AND GET SOME OF THEM.
ALL RIGHT.
WE HAVE PICKED UP SOME MARIACHIS AS WE COME ALONG.
AND WE'RE HEADING BACK FOR YOUR STAND.
NOW WE WANT TO TRY THESE THINGS, BECAUSE I'M NOT A--THANK YOU, GENTLEMEN, THAT'S GREAT!
[ MARIACHI MUSIC ] >> GOOD MORNING!
>> I'VE BEEN LOOKING FOR YOU FOR A LONG TIME!
>> WELL, WE'RE DOWN HERE EATING TAQUITOS!
YOU WANT TO JOIN US?
>> BOY, WAIT UNTIL MY GERMAN WIFE SEES THIS!
>> DO YOU WANT TO HAVE SOME TAQUITOS WITH US?
>> AS A MATTER OF FACT, I DON'T MIND IF I DO!
>> ALL RIGHT, HOLD ON A MINUTE.
>> THIS IS JUST GROWING HERE, COME ON OVER HERE WITH THESE TWO LADIES.
NOW WE'RE GOING TO EAT SOME TAQUITOS, COME ON BACK HERE, LUIS.
AND LET'S WATCH AND SEE HOW YOU COOK THEM UP.
>> AND HERE WE HAVE SOME TAQUITOS THAT ARE ALREADY SET.
THEY'RE ALREADY COOLED DOWN, NOW >> UH-HUH.
SO WE STICK THEM IN THE SKILLET, LUIS.
>> PACK THEM IN NICE AND TIGHT IN THERE, SO THAT THEY DON'T LOSE THEIR SHAPE AS THEY START TO COOK.
>> UH-HUH.
>> WE'LL GO AHEAD AND FILL THE SKILLET UP.
>> NOW WHAT HAVE YOU GOT THEM IN, WHAT'S THAT LIQUID?
>> THAT'S OIL, BUT ACTUALLY, IT'S LARD.
THAT'S WHAT'S GIVING THE DELICIOUS FLAVOR.
>> ALL RIGHT.
I DON'T KNOW HOW NON-FAT THAT IS THOUGH.
>> NO, THIS IS NOT NON-FATTENING FOOD.
THIS IS A TREAT FOR YOURSELF WHEN YOU DECIDE TO SNEAK A LITTLE SOMETHING ON THE SIDE THERE, FROM YOUR DIET.
>> OH WOW, YOU REALLY DO PACK THEM IN THERE, AND YOU'VE GOT THE FLAME REALLY COMING OUT, TOO.
>> WE TRY TO COOK THEM FAST, SO THEY DON'T ABSORB TOO MUCH OIL.
>> NOW HOW LONG DO YOU COOK THEM UP?
>> UNTIL THEY ARE GOLDEN BROWN ON ONE SIDE, AND WE TURN THEM OVER FOR ABOUT 30 SECONDS ON THE OTHER.
TAKES A TOTAL OF ABOUT 2 MINUTES.
>> TAKES ABOUT 2 MINUTES.
>> THAT'S RIGHT.
>> WHAT'S THE HISTORY OF TAQUITOS?
DO YOU KNOW ANYTHING ABOUT HOW THEY CAME INTO BEING?
>> YOU KNOW, I ACTUALLY DON'T.
I HAVE NO IDEA WHERE THEY ORIGINATED FROM.
ALL I KNOW IS THAT WE'VE BEEN MAKING THEM IN OUR FAMILY FOR ABOUT 53 YEARS NOW.
>> WHY TAQUITOS?
WHY DID YOUR FAMILY START WITH TAQUITOS AND SPECIALIZE IN TAQUITOS?
>> I THINK BECAUSE THEY ARE SO EASY TO MAKE.
AND THEY TASTE SO GOOD, AND THEY SELL SO FAST!
>> NOW IF THEY'RE SO EASY TO MAKE, WHAT IS IT THAT MAKES YOUR TAQUITOS BETTER THAN ANYBODY ELSE'S?
>> IT'S THE GUACAMOLE SAUCE.
THAT'S NOT EASY TO MAKE.
>> AH, SO IT'S THE SAUCE!
>> YES, IT IS.
THAT GIVES EACH TYPE OF TAQUITO HERE ON OLVERA STREET ITS UNIQUE TASTE.
>> I GOT YOU.
BOY, LOOK AT THIS LUIS, THEY ARE REALLY COOKING UP HERE.
>> I HAVE TO KEEP MOVING THEM SO THEY COOK EVENLY.
>> OKAY, NOW THEY'RE READY!
OH BOY, LOOK AT THOSE THINGS!
>> GOLDEN BROWN, FRESH STEAMING, READY TO BE TASTED.
>> ALL RIGHT, NOW, HOW DO WE DO THIS?
>> OKAY, WELL, I'M GOING TO GO AHEAD AND GIVE YOU A COUPLE OF TAQUITOS.
POUR A LITTLE BIT OF GUACAMOLE SAUCE OVER IT.
>> NOW THERE IS THE FAMOUS SAUCE.
WHAT'S IN THIS SAUCE?
AVOCADO, TOMATILLO, CILANTRO, GARLIC, JALAPENOS, WATER AND SALT.
>> ALL RIGHT, THAT'S NOT LIKE A SECRET FAMILY RECIPE?
>> NO, IT'S NOT, YOU JUST HAVE TO KNOW HOW TO MEASURE THE RIGHT INGREDIENTS AND THE-- YOU NEED ACTUALLY A STONE GRINDER TO GRIND EVERYTHING UP TO MAKE IT TASTE RIGHT.
>> REALLY!
>> YOU CAN'T MAKE IT IN A BLENDER.
>> OKAY, NOW HOW DO YOU EAT THESE THINGS?
>> ACTUALLY YOU EAT THESE WITH YOUR HANDS.
YOU JUST PICK THEM UP ON THE END THERE, AND-- >> ALL RIGHT, WE'VE GOT TO MAKE ONE FOR EACH ONE OF OUR NEW FRIENDS HERE.
>> OKAY.
>> ALL RIGHT, HERE YOU GO!
YOU'RE ON THE PHONE!
>> OH, UH, I--I'M SPEECHLESS!
I WANTED TO MEET YOU BECAUSE YOU'RE AN EX-MARINE, WHICH I AM MYSELF!
>> COME ON AND EAT A TAQUITO!
>> I GOT TO HAVE A TAQUITO HERE, LET ME PUT THIS DOWN, AND THEN I'LL TALK TO YOU A LITTLE BIT LATER, OKAY?
>> COME ON LADIES, COME ON OVER HERE.
>> OH, THANK YOU!
>> TAQUITOS.
TAQUITOS.
>> THANK YOU, SIR!
>> HOW IS IT?
>> THIS IS DELICIOUS, HUELL.
>> ALL RIGHT, NOW COME ON, NOW LET'S TAKE A BITE.
>> LET ME CALL YOU BACK, OKAY?
OKAY.
BYE.
>> GOOD!
UMMM!!
EXCELLENT, IT'S VERY GOOD.
>> NOW YOU WENT "UMMM GOOD " BEFORE YOU EVEN CHOWED DOWN ON THE FIRST BITE!
>> NO, I HAD THE FIRST BITE IN MY MOUTH.
>> IT'S GREAT!
IT'S WONDERFUL!
>> IS THE SAUCE HOT?
>> YEAH!
>> IT'S HOT BUT IT'S VERY GOOD.
>> OKAY.
>> IT'S VERY GOOD HOT.
>> ALL RIGHT.
LET ME TRY ONE NOW TOO.
OF COURSE, I'VE TRIED THEM, I KNOW WHAT THEY'RE LIKE.
THEY'RE WONDERFUL.
I'M DOWN HERE A LOT.
NOW I DON'T USUALLY LIKE SAUCE THAT'S REAL, REAL HOT.
BOY THIS STUFF, THEY'RE PHYSICALLY HOT.
THEY'RE CRISPY.
>> WE FRIED THEM UNTIL THEY'RE CRISPY, BUT THEY ARE STILL TENDER ON THE INSIDE.
>> THEY'RE REALLY VERY, VERY GOOD.
>> THANK YOU.
>> UMMM.
>> WE'VE HAD ENOUGH TIME TO GET THEM ABOUT RIGHT.
>> WELL THEY'RE JUST GREAT!
[ MARIACHI MUSIC ] >> OKAY.
THERE COULDN'T BE A BETTER ATMOSPHERE TO TO END THIS SEGMENT OF OUR PROGRAM, WITH THE MUSIC GOING HERE, FRESH, HOT TAQUITOS, WE HAVE NEW FRIENDS OVER HERE, WE'RE ALL CHOWING DOWN, THEY'RE GOOD-- >> THEY'RE SO DELICIOUS, I'M WORKING ON MY THIRD ONE RIGHT NOW.
>> VERY GOOD, VERY GOOD.
>> THANK YOU FOR JOINING US!
>> OH, IT'S A PLEASURE!
>> THANK YOU FOR JOINING US!
>> YOU'RE WELCOME, THANK YOU!
>> SEE?
WE MET NEW FRIENDS, WE LEARNED ABOUT THE--A TRADITION DOWN HERE ON OLVERA STREET.
YOU'VE BEEN HERE SINCE-- >> 1944.
>>1944, THE FLORES FAMILY HAS BEEN HERE MAKING THE ABSOLUTE BEST TAQUITOS NOT ONLY ON OLVERA STREET, BUT ANYWHERE IN L.A., RIGHT?
>> THAT'S CORRECT.
>> VERY GOOD.
THANKS FELLAS!
[ MARIACHI MUSIC ] >> WELL, OUR OLVERA STREET FOOD ADVENTURE CONTINUES, AND NOW WE'VE COME TO THE OTHER END OF OLVERA STREET.
AND WE'VE MET UP WITH A FAMILY, OBVIOUSLY YOU'RE HAVING A CELEBRATION TODAY.
>> RIGHT.
>> WHAT'S HAPPENING?
>> WE'RE HAVING A BAPTISM.
SHE WAS JUST BAPTIZED TODAY, AND WE'RE GOING TO HAVE A CELEBRATION AFTERWARDS.
>> GREAT!
AND HER NAME IS--?
>> YASINYA ESPINOSA.
>> YASINYA.
>> AND YOU ALL ARE THE PARENTS?
>> WE'RE THE GODPARENTS.
HE'S THE FATHER, AND THE MOTHER IS ON THE OTHER SIDE.
>> WELL, CONGRATULATIONS!
>> THANK YOU VERY MUCH.
>> BEAUTIFUL LITTLE BABY!
BEAUTIFUL!
WELL, WE'RE NOT HERE FOR THE BAPTISM, WE JUST WANTED TO GET A PICTURE OF THE LITTLE GIRL HERE, WE'RE HERE TO VISIT LA LUZ DEL DIA.
WHICH IS KNOWN FOR ITS TORTILLAS, RIGHT?
>> YES, ESPECIALLY.
>> AND YOUR NAME IS--?
>> FRANK.
FRANK CAZARES.
>> AND YOU ARE THE MANAGER.
>> YES, I AM.
AND WE'VE MET THIS FAMILY, THEY'VE KIND OF TRAVELLED UP WITH US FROM DOWN THE STREET, YOU NAME IS--?
>> ROSA LOPEZ.
>> I'M JOHNNY.
HER BROTHER.
>> AND THE KIDS, WHAT ARE YOU HIDING BACK THERE FOR?
WE KIND OF HOOKED YOU ALL INTO COMING WITH US, RIGHT?
>> YES, YES, YES.
>> WELL, YOU'RE GOING TO COME WITH US ON OUR TORTILLA ADVENTURE, ALL RIGHT?
>> FINE!
>> ALL RIGHT, STICK WITH US FOR A FEW MINUTES, BECAUSE WE WANT TO TALK WITH YOU ABOUT YOUR TORTILLAS, AND IN ORDER TO DO THAT, YOU SAID FIRST WE HAVE TO GO BACK TO THE KITCHEN, BACK IN THE VERY BACK WHERE IT ALL STARTS, RIGHT?
>> YES, WE'LL SHOW YOU THE WHOLE PROCESS FROM BEGINNING TO END.
ALL RIGHT, WE'RE HEADING INSIDE, BYE-BYE!
BYE-BYE!
HAVE A GOOD DAY!
>> GOODBYE!
>> COME ON.
I FEEL LIKE WE'RE RUNNING A GREYLINE TOUR HERE!
COME ON!
BYE-BYE!
OKAY, WE ARE INSIDE THE MARIACHIS ARE GOING, EVERYBODY'S EATING, AND WE'RE GOING BACK TO THE--OH BOY!
COME ON, COME ON!
WE'RE GOING BACK TO THE-- TO THE BACK HERE.
OH!
NOW WHAT HAVE WE GOT BACK HERE, FRANK?
>> WELL, THIS IS OUR BACK KITCHEN, THIS IS WHERE WE MAKE CARNITAS, WHICH IS THE MEAT THAT WE'RE MOST FAMOUS FOR, AND WHERE WE MAKE THE NIXTAMAL, AND THE MASA FOR THE TORTILLAS.
>> OKAY, NOW HOW DOES THAT WORK?
>> I'M GOING TO LET DAVID, OUR OTHER MANAGER HERE EXPLAIN TO YOU THE PROCESS FOR MAKING MISTOMALT.
>> OKAY, COME ON KIDS, LET'S GO OVER AND WATCH.
HI!
>> HI, HOW ARE YOU?
>> NICE TO MEET YOU SIR, WHAT HAVE WE GOT HERE?
>> HERE WE HAVE THE BASE PRODUCT THAT WE USE TO MAKE OUR TORTILLAS, WE START WITH RAW CORN RIGHT HERE.
AND WE COOK IT-- >> WAIT A MINUTE, ROCK CORN?
>> NO, RAW CORN.
>> RAW CORN.
RAW.
>> RIGHT.
WE GET IT FROM HERE AND PUT IT INTO THE VATS, WE ADD SOME LIMESTONE TO IT, AND THEN WE COOK IT FOR 45 MINUTES.
AND THIS IS THE END PRODUCT FROM HERE.
>> NOW WAIT A MINUTE, THAT DOESN'T LOOK THAT APPITIZING TO ME.
>> OH, IT DOESN'T LOOK APPITIZING, BUT IT'S GREAT.
BELIEVE ME.
AFTER WE DO THE NEXT STEP, YOU GONNA LOVE IT.
>> OKAY, SO THAT CORN HAS BEEN IN THERE FOR HOW LONG?
>> 45--WELL, WE COOKED IT LAST NIGHT, BUT IT TAKES 45 MINUTES FOR IT TO COOK.
>> OKAY.
>> SO WE JUST COOKED LAST NIGHT.
WE USUALLY COOK IT ABOUT 12 HOURS AHEAD SO IT CAN GET COOL AND WE CAN USE IT TO MAKE THE TORTILLAS.
OTHERWISE-- >> HAVE YOU EVER SEEN ANYTHING LIKE THIS?
>> BEFORE WE HAD A FRIEND WHOSE NAME WAS JERRY MORALES, AND HE HAD A STORE SOMEWHAT LIKE THIS, AND HE WOULD ALSO DO THE SAME THING, BUT THEY WOULD USE IT FOR TAMALES.
FOR MASA.
>> ACTUALLY, YOU CAN USE THIS FOR TAMALES ALSO, THIS IS YOUR BASE PRODUCT.
IT DEPENDS ON HOW MUCH YOU GRIND IT, YOU CAN MAKE THE TORTILLA OR YOU CAN MAKE A TAMALE.
SO BASICALLY WE USE BOTH.
WE CAN MAKE BOTH PRODUCTS HERE.
AND WE DO.
WE MAKE OUR OWN TAMALES HERE, AND WE MAKE OUR OWN TORTILLAS HERE.
>> ALL RIGHT.
LET'S GRIND IT UP!
BECAUSE I GUESS THAT'S THE NEXT STEP.
>> YEAH, THIS IS THE MACHINE, IT'S CALLED A MOLINO IN SPANISH, AND WHAT IT HAS, INSIDE IT HAS TWO ROCKS.
NOW, ROCKS.
ACTUALLY HERE ARE THE ROCKS.
>> YOU MEAN IN A MODERN MACHINE LIKE THAT-- >> YOU NEED THE ROCKS.
YOU CANNOT HAVE ANYTHING ELSE BUT ROCKS.
>> YOU'RE DOING IT THE OLD FASHIONED WAY, EVEN THOUGH IT'S BEING DONE WITH A MACHINE!
>> RIGHT.
EVEN THOUGH IT'S BEING DONE ELECTRICALLY, WE HAVE THE STONES INSIDE.
>> THAT'S AMAZING!
>> OKAY.
>> ALL RIGHT.
HOW DOES THIS WORK?
>> WE HAVE TO-- GET THIS GOING.
>> OOOOH, SO THIS IS THE CORN FROM THE VAT.
>> RIGHT.
>> AND IT'S BEING GROUND BY THE ROCKS-- >> INTO A FINE MASA.
HERE.
>> OH WOW, THAT'S REAL, IT'S ALMOST LIKE-- >> PUTTY.
>> PUTTY, YEAH!
THAT'S EXACTLY WHAT IT'S LIKE!
THAT'S WHAT YOU MAKE TORTILLAS OUT OF?
>> YEAH!
ACTUALLY YOU CAN EAT THIS IF YOU WANT TO.
>> WAIT A MINUTE, YOU'RE EATING RAW-- >> NO, IT'S NOT RAW, IT'S ALREADY COOKED.
>> REALLY!
>> YEAH, WELL, WE COOKED THE CORN.
>> YOU WANT TO FEEL THIS AND SEE WHAT IT FEELS LIKE?
COME ON!
[ LAUGHING ] >> YEAH, IT FEELS KIND OF FUNNY, DOESN'T IT?
>> YEAH.
>> AS A MATTER OF FACT, I'LL EAT A PIECE.
>> GOOD.
>> OH COME ON.
>> NO REALLY, SERIOUS.
>> NEEDS A LITTLE BIT OF SALT, BUT IT'S GOOD.
>> THAT'S THE BASE PRODUCT OF ALL MEXICAN FOOD!
>> YOU WANT TO TASTE IT?
[ LAUGHING ] ALL RIGHT, SO NOW WE'RE GRINDING IT, AND THAT WAS REALLY INTERESTING TO KNOW THAT IT'S BEING DONE WITH STONE!
>> YEAH, DEFINITELY.
>> NOW WE TAKE THIS, AND-- WELL, WE'RE NOT GOING TO TAKE THIS, I THINK WE'D BETTER LEAVE THIS BEHIND.
AND GO BACK OUT FRONT.
>> EXACTLY, AND YOU'LL SEE HOW THEY MAKE PRODUCT OVER THERE, THE TORTILLA.
>> WHAT IS THIS LADY DOING?
>> THESE ARE CARNITAS.
THIS IS WHAT WE'RE REALLY FAMOUS FOR.
THIS IS A DEEP-FRIED PORK.
>> OH MY GOSH.
>> AND RIGHT NOW, THERE'S ABOUT 120 POUNDS OF MEAT IN THERE.
>> WOW.
>> SO IT'S VERY TASTY.
THIS ONE IS COOKED ALSO, YOU CAN TRY IT.
UP IN FRONT WE HAVE IT ALREADY COOKED.
>> ALL RIGHT.
COME ON, LET'S ALL GO BACK UP FRONT.
AND WE'RE GONNA SEE THE FINISHED PRODUCT UP FRONT.
>> YOU CAN TASTE THE OTHER ONE, IT'S EVEN BETTER.
>> I THINK IT'S GOING TO BE BETTER THAN THIS.
COME ON.
COME ON WITH US, COME ON WITH US!
WELL, IT SOUNDS GOOD, THAT'S THE REAL THING, ISN'T IT?
>> THAT'S THE REAL THING, THAT'S WHAT THEY START TO MAKE THE TORTILLA, THEY COOK IT AND FROM HERE WE SERVE THEM OVER THERE.
FRESH OFF THE GRILL.
>> NOW THIS IS THE WAY IT USED TO BE DONE.
CAN WE START WITH THE WAY SHE GETS THE BIG-- HOW DOES THAT WORK.
>> OKAY, WHAT HAPPENS IS AFTER THE MOLINO OVER THERE, WHAT WE SAW WHEN WE LEFT IT, THEY HAVE TO MAKE IT A LITTLE BIT EVEN-- A LITTLE BIT MORE FINE.
MORE REFINED SO THEY CAN CLAP IT, BECAUSE IT COMES A LITTLE BIT LUMPY, AND NOT PLIABLE ENOUGH.
SO WHAT THEY DO IS WHEN THEY PRESS IT THIS WAY THEY MAKE IT MORE PLIABLE SO THEY CAN-- >> CAN WE WATCH HER PRESS IT?
>> SURE.
[ SPEAKING IN SPANISH ] >> OKAY.
SHE'S USING HER ARM STRENGTH IN ORDER TO MAKE IT MORE FINER AND GIVE IT THE PLIABILITY THAT IT NEEDS FOR THE TORTILLA TO EXPAND, OTHERWISE THEY WOULDN'T BE ABLE TO DO IT.
IT WOULD BREAK IN HALF WHEN THEY'RE TRYING TO CLAP IT.
>> SO THEN SHE JUST GETS A LITTLE BALL OF IT-- >> RIGHT.
>> AND HOW DOES SHE CLAP IT, LET ME WATCH HER.
[ SPEAKING IN SPANISH ] >>AH, SHE'S READY.
>> SHE'S READY!
>> HOW MANY CLAPS DOES IT TAKE?
>> I HAVEN'T COUNTED YET!
>> SO SHE CLAPS THEM OUT, JUST PUTS THEM RIGHT OVER THERE-- >> EXACTLY.
AND THEY COOK.
>> AND THAT'S IT!
>> AND THAT'S IT, AND YOU HAVE A VERY TASTY BREAD, YOU CAN CALL IT A BREAD, PROBABLY.
>> NOW WHY ARE YOU ALL FAMOUS FOR YOUR TORTILLAS?
>> THERE'S VERY FEW RESTAURANTS ACTUALLY IN THE WORLD THAT MAKE TORTILLAS ANYMORE.
THIS IS VERY, EVEN IN MEXICO, IT'S VERY EXPENSIVE BECAUSE OF THE LABOR.
BUT WE'RE, THANK GOD WE'RE A POPULAR RESTAURANT, SO WE'RE ABLE TO KEEP MAKING THEM.
AND IT'S A VERY LABORIOUS PROJECT.
>> IT'S LABOR INTENSIVE.
>> YES, IT IS.
YES, IT IS.
>> DO YOU THINK PEOPLE JUST LIKE TO COME IN, AND YOU KNOW THEY ARE STANDING THERE LOOKING AT IT OVER THE COUNTER?
THEY LIKE TO SEE IT BEING MADE?
>> WE HAVE CUSTOMERS THAT COME FROM ALASKA.
TRULY FROM ALASKA TO EAT OUR TORTILLAS.
>> REALLY!
>> YEAH.
>> AND THERE'S THAT MUCH DIFFERENCE IN THE FACT THAT THEY'RE MADE FRESH RIGHT HERE.
>> THERE'S A DIFFERENCE IN TEXTURE, FLAVOR, AND THE FEELING, YOU KNOW, IT'S LIKE HOMEMADE.
>> NOW LOOK AT THE SIZE OF THIS LINE HERE, AND LADIES, WHAT ARE YOU ALL DOING HERE, YOU DON'T HAVE ANY FOOD IN FRONT OF YOU?
>> WE'RE TAKING SPANISH, WE'RE TEACHERS FROM LONG BEACH UNIFIED SCHOOL DISTRICT, AND SO WE'RE TAKING OUR SPANISH CLASS AND OUR TEACHER BROUGHT US UP HERE FOR AUTHENTIC -- >> AND THIS IS A LUNCH BREAK.
>> YES.
THIS IS OUR FIELD TRIP.
>> NOW DO YOU KNOW WHAT YOU'RE GOING TO BE EATING TODAY?
BECAUSE THIS PLACE IS KNOWN FOR IT'S TORTILLAS.
>> I THINK WE'LL BE EATING TORTILLAS THEN!
[ LAUGHING ] >> VERY GOOD, SO YOU'RE ALL TEACHERS, ALL OF YOU TEACHERS?
>> FROM LONG BEACH.
>> AND YOU'RE LEARNING SPANISH?
>> SI.
[ LAUGHING ] >> SAY SOMETHING BESIDES "SI."
>> UM, HOLA!
THIS IS OUR MIESTRA.
THAT'S HER.
>> AH!
AH!
[ APPLAUSE ] >> SO YOU'RE TEACHING THEM.
>> YES, I AM.
>> AND YOU BROUGHT THEM HERE BECAUSE THIS IS THE REAL THING.
>> YES, IT'S A PART OF THEIR CULTURAL EXPERIENCE, TO LEARN SPANISH HERITAGE.
>> OF COURSE A LOT OF PEOPLE, I THINK A LOT OF ANGELENOS THINK OF OLVERA STREET AS A TOURIST PLACE, BUT IT'S REALLY MUCH MORE THAN THAT, ISN'T IT?
>> OH YES, IT IS.
IT'S A SOUL OF ALL OUR HISPANICS.
>> YEAH.
>> YES.
AND I'M VERY HAPPY TO BE HERE TO SHARE THIS WITH MY FELLOW TEACHERS.
>> GREAT.
NOW ARE YOU EATING ANYTHING TODAY?
>> YES, I'M EATING ENCHILADAS.
>> WHAT ABOUT THE TORTILLA?
>> OH WITHOUT A DOUBT.
>> YEAH, BECAUSE THIS IS THE PLACE FOR TORTILLAS.
>> HOMEMADE TORTILLAS, YEAH, THEY'RE VERY DELICIOUS.
>> YEAH.
SO IT'S KNOWN FOR THAT.
>> VERY MUCH SO.
ESPECIALLY LA LUZ EL DIA IS ONE OF THE OLDEST RESTAURANTS HERE.
>> ACTUALLY YOU SHOULD TRY ONE.
>> OH, I'M GONNA TRY ONE.
WHAT DO YOU THINK ABOUT THIS?
>> IT'S GREAT!
MY DAUGHTER'S BACK HERE AND SHE'S LIKE JUST SMELLING, AND SHE SAYS UMMMMM!
>> YEAH!
WOW.
SMELLS GOOD BACK HERE.
HERE'S SOME LADY WHO HAS BEEN HERE A LONG TIME.
>> OH, SHE HAS BEEN HERE FOR A LONG TIME.
I REMEMBER HER FOR OVER 25 YEARS WITH US.
>> REALLY!
>> YEAH.
HUELL>> MAKING THE TORTILLAS.
DAVID>> MAKING THE TORTILLAS.
>>AND LOOK AT THE--THE-- SHE'S GOT A LOT OF-- >> OH YEAH, THAT WILL GO IN ABOUT 45 MINUTES.
>> REALLY!
>> YEAH.
>> SO IT SOUNDS GOOD, IT SMELLS GOOD, IT'S HISTORIC, AND YET IT'S VERY MODERN AND UP-TO-DATE, SO YOU'VE GOT EVERYTHING.
>> WE'VE GOT EVERYTHING.
WE'VE GOT A COMBINATION OF EVERYTHING.
>> NOW, WAIT A MINUTE, THESE LOOK LIKE THEY'RE PUFFED UP OVER HERE, LOOK AT THIS, LUIS.
WHY IS THAT?
>> OH, THE STEAM THAT GETS TRAPPED INSIDE MAKES THEM PUFF UP.
AND ACTUALLY WHEN YOU PICK THEM UP, THEY ACTUALLY CLAP THEM SO THEY CAN GET FLATTENED AGAIN AS THEY GET PUT OVER HERE.
>> WOW.
>> AND THAT, I MEAN, YOU HAVE TO BE CAREFUL BECAUSE STEAM IS PRETTY HOT, YOU CAN BURN YOURSELF, SO YOU HAVE TO-- >> HOW MANY TORTILLAS DO YOU MAKE A DAY HERE?
>> I DON'T KNOW, WE FIGURE, WHAT?
>> I THINK ABOUT 2,000 TORTILLAS.
>> REALLY!
>> YES.
>> EVERY ONE OF THEM GROUND OUT PERSONALLY.
>> YES, YES.
>> 2,000 INDIVIDUAL PERSONALIZED TORTILLAS.
[ LAUGHING ] >> WELL THANK YOU VERY MUCH, THIS HAS BEEN GREAT.
>> YOU'RE WELCOME, NICE TO SEE YOU.
>> THANK YOU VERY MUCH.
THANK YOU ALL FOR JOINING US.
I HOPE THIS HAS BEEN KIND OF FUN FOR YOU TOO.
>> OH YES, IT'S BEEN GREAT.
THE KIDS HAD A CHANCE TO GO AHEAD AND SEE HOW THE REAL TORTILLAS ARE MADE.
>> WE ARE CROWDED BACK HERE, THEY'RE ISN'T A ROOM FOR ANYBODY TO MOVE AROUND, BUT WE'RE HAVING A LOT OF FUN.
THIS HAS BEEN OUR MORNING, OUR SATURDAY MORNING, ON OLVERA STREET.
STARTING WITH THE TAQUITOS, WE HAD THE TAQUITOS DOWN AT JUANITA'S, DOWN THE--DOWN THE STREET A LITTLE BIT.
AND THEN WE'RE ENDING UP WITH YOUR FAMOUS TORTILLAS.
>> WELL, IT'S THE-- THE TAQUITOS, START WITH MASA, THE TORTILLAS START WITH MASA, TAMALES COME FROM MASA, WE ALSO HAVE A HOT CHOCOLATE DRINK WHICH IS ALSO MADE WITH MASA, IT'S ALL MADE OUT OF THE SAME DOUGH.
>> WAIT A MINUTE.
>> AND THAT IS-- >> SHOW LUIS WHAT THIS IS, OH MY GOSH!
>> THIS IS A MEXICAN HOT CHOCOLATE DRINK.
>> MADE FROM CORN!
>> IT'S MADE FROM THE SAME MASA WE JUST TAKE A BUNCH OF IT, AND MIX IT IN WITH-- >> CAN I HAVE A SIP OF THAT?
>> OH YES, DEFINITELY.
IT MIGHT BE A LITTLE HOT.
>> AND WHAT IS THIS CALLED?
>>IT'S CALLED CHAMPURRADO.
BUT IT'S TRADITIONAL IN MEXICO.
>> OH MY GOSH, THIS IS GREAT!
>> HAVE YOU EVER HAD ANY OF THIS?
>> THEY'VE HAD IT.
I'VE NEVER HAD IT BEFORE, THIS IS WONDERFUL!
>> A LOT OF OUR CUSTOMERS HAVE HAD THIS CHOCOLATE-- >> IT'S REAL THICK!
>> YES.
IT REMINDS PEOPLE OF THEIR HOME BACK IN MEXICO WHEN THEY WERE CHILDREN, SO IT'S A VERY HEARTWARMING THING TO EAT--OR TO DRINK, AND PROMOTES A LOT OF AFFECTION FOR OUR RESTAURANT.
>> WELL, THIS HAS BEEN A GREAT MORNING.
WE HAVE--WE CAME LOOKING FOR THE TAQUITOS AND THE TORTILLAS, BUT WE ENDED UP FINDING THIS AS WELL!
THIS IS JUST ANOTHER EXAMPLE OF THE WONDER AND THE DEPTH OF EXPERIENCES THEY ARE WHEN YOU COME DOWN TO OLVERA STREET.
IT'S RICH WITH HISTORY, AND THERE'S A LOT OF GOOD FOOD HERE TOO.
THIS IS GREAT, THANK YOU VERY MUCH!
>> GLAD YOU LIKE IT.
>> THANKS FOR THIS, THIS IS WONDERFUL!
>> YOU'RE WELCOME!
>> YOU DIDN'T TELL ME ABOUT THIS!
>> OH, THAT WAS HIS PART.
HA HA HA!
HE HAD TO DO SOMETHING, YOU KNOW?
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