.

>> Huell: WELL HELLO EVERYBODY.

I'M HUELL HOWSER.

HERE WE ARE IN THE CITY OF INDUSTRY AND YOU KNOW WE'VE DONE A LOT OF FOOD SHOWS OVER THE YEARS.

BUT I HAVE A FUNNY FEELING, THAT THIS ONE MIGHT TOP THEM ALL.

BECAUSE THIS IS GOING TO BE ONE OF THE MOST INTERESTING MORNINGS THAT WE HAVE SPENT TOGETHER.

I'M STANDING HERE WITH THE GATEON FAMILY AND IT CAN BE PRONOUNCED ANOTHER WAY.

>> GAYTON.

>> Huell: GIVE US THE FAMILY STORY.

>> MY PARENTS CAME FROM MEXICO IN 1930s SETTLED IN LA PUNT HE, IT WAS ACTUALLY PUENTE AT THAT TIME.

AND THEN MY DAD GOT AN IDEA OF KHI CHICHARONES.

IT'S TIME TO BRING OUT THE PROP.

NOW SOME PEOPLE ARE GOING TO KNOW RIGHT OFF THE BAT WHAT THIS IS.

AREN'T THEY?

>> YES THEY ARE.

>> Huell: OTHER PEOPLE ARE NOT GOING TO HAVE A CLUE ARE THEY?

>> THAT'S RIGHT.

>> Huell: AND EXPLAIN TO EVERYBODY WHAT IT IS.

>> IT'S A--MY SISTER CAN EXPLAIN IT BETTER.

>> Huell: WELL YOU'RE PART OF THE FAMILY.

>> IT'S I BIG FRIED PORK RIND.

>> THIS PARTICULARLY STARTED OUT BEING A SMALL PESHL.

DURING THE PROCESS IT SOUND OUT TO BE A SOMETHING LIKE THAT.

AND WE'VE MADE LORJER ONE.

>> Huell: WELL, THIS IS GOING TO BE QUITE AN ADVENTURE.

HE EVERYBODY IS INVOLVEED WITH THE BUSINESS.

AND THEN WE'RE GOING TO MEET WITH THE FAMILY TO TASTE THIS STUFF.

I'VE GOT TO TELL YOU I DON'T KNOW HOW EXCITING I AM ABOUT EATING.

>> YOU'RE GOING TO LOVE IT.

I GUARANTEE YOU.

>> Huell: THEY'VE BEEN IN THE BUSINESS SINCE 1945.

WHEN WE GOT THE LETTER TO INVITE US TO COME HERE, THE LETTER INVITED US TO COME AND VISIT THE PLACE WHERE THEY MAKE GOURMET PORK RINDS.

THAT'S WHAT CAUGHT MY EYE, BECAUSE I DON'T THINK PEOPLE LET'S BE HONEST WHEN THEY THINK ABOUT PORK RINDS THEY DON'T THINK GOURMET.

>> THEY DON'T KNOW WHAT THAT MEAN.

>> Huell: WELL, I DON'T EITHER.

SO WE'RE GETTING READY TO HEAD IN AND WATCH AT GATEON FOODS HERE IN THE CITY OF INDUSTRY AS THEY MAKE GOURMET PORK RINDS.

AND I'LL HAND THIS BACK TO YOU.

HOW DO YOU GET RID OF THIS?

LIKE THIS?

UM, UM.

GOURMET PORK RINDS.

BOY IT'S SALTY.

>> THAT GIVES THE FLAVOR.

THE SALT GIVES IT A FLAVOR.

MULE >> Huell: I MAY HAVE TO STOP AND GET A TOWEL.

THERE IS NO COINCIDENCE THAT THERE IS A LITTLE POT OUT HERE.

IT'S OUR POT OF GOLD WHICH IS A KETTLE THAT MY DAD STARTED MAKING THE KHICHARONES IN OUR BACK YARDS.

>> Huell: AND YOU KEPT THE POT WITH THE PORK RINDS.

>> YOU'RE PARENTS ARE NOT HERE BUT THEY WOULD BE VERY VERY PROUD.

ENOUGH OF THIS, LET'S GO LOOK AT THE GOURMET.

IT KIND OF SOUNDS LIKE AN OXYMORON TO SAY GOURMET PORK RINDS.

SEE YOU ALL IN A FEW MINUTES.

GOURMET PORK RINDS.

>> Huell: CAN I PICK ONE OF THEM UP.

>> YES YOU MAY.

>> Huell: I DIDN'T I EVER HELD A PORK RINDS.

>> THAT'S A PORK RINDS BUT WE USE ONLY THE BEST.

>> Huell: HOW DO YOU KNOW THEY ARE THE BEST.

>> VERY VISITED THE THEIR FAS SXILT GAVE THEM OUR STANDARDS AND FOR THE LAST 15 YEARS WE'VE BEEN BUYING OUR PORK RINDS FROM THEM.

>> Huell: THIS SOUNDS LIKE YOU'RE PUTTING WOOD IN ONE OF THOSE CHOPPING MACHINES.

IT'S JUST GOING IN THERE.

OH HERE WE GO.

IT'S JUST BEING CHOPPED OFF.

>> THAT'S RIGHT.

>> Huell: OH MY GOSH.

SO YOU'RE DICEING THE SAW PORK RINDS.

>> THAT'S CORRECT.

WE MAKE THEM INTO SMALL SIZES AND THEN COOK THEM AND SMOKE.

>> Huell: WHERE ARE WE GOING NEXT.

>> TO THIS NEXT AREA.

A LARGE COOKING AREA.

>> Huell: WHAT HAPPENED OVER HERE?

>> WE PUT THE SKINS AND THEY ARE GOING TO BECOME CHICHARONES OR PORK RINDS WE PUT THEM IN THE BOIL IF THEY ARE GOING TO BE PICKLED WE PUT THEM IN OIL.

>> SO YOU CAN HAVE THEM EITHER PICKLED OR FRIED.

>> THAT'S CORRECT.

>> AND THE FRIED ONE ARE CALLED?

>> CHICHARONES.

>> Huell: OH LOOK, SOMEBODY IS WHAT'S HE DOING HERE?

LOOK AT THIS LOUIE, HE'S TAKING THE PRODUCTS IN LARD AND WE'RE CURED AND NOW GOING THROUGH THE FINAL PHASE WHERE THEY--.

>> Huell: LOOK AT THIS.

LOOK AT THE SHOVEL.

THAT LOOKS LIKE A DEEP FRIED SITUATION OVER THERE.

>> YES IT'S A CONTINUOUS FRYER AT A APPROXIMATELY 400 DEGREES FAHRENHEIT.

>> Huell: OH MY.

RIGHT IN, THAT'S GREASE IN THERE.

>> THAT'S PORK FAT.

>> Huell: AND IF GOES DOWN--LET'S GO AROUND HERE.

IT GOES DOWN THROUGH THE--OH MY GOSH.

LOOK AT THIS.

OH, LOOK!

NOW THEY ARE COMING OUT OF THE DEEP FRY.

>> YES, IT TAKES 06 SECONDS AND YOU SEE THEY ARE MUCH LARGER THAN AT THE OTHER END.

>> Huell: SO THEY'VE EXPANDED FROM THE LITTLE DICES UP PIECES WE SAW EARLIER.

>> SIMILAR TO POPCORN.

>> Huell: IS IT BECAUSE OF THE HEAT OR GREASE.

>> WELL THE HEAT IS TRANSMITTED THROUGH THE GREASE.

WE CALL THIS PROCEDURE POPPING.

THEY POP.

>> Huell: AND THEY GO UP A CON VAIFR CONVEYER BELT.

BE CAREFUL LOUIE, THIS FLOOR IS SLIPPERY.

>> THERE IS A SMELL HERE THAT SMELLS GOOD.

>> THEY BEGIN SEASONING IN THIS AREA.

THEY ADD EITHER SALT OR SPICES.

>> >> Huell: THEN IT GOES.

BOY LOOK AT THIS, HERE THEY COME.

AFTER THEY'VE BEEN SPICEED ANOTHER TIME.

>> THAT'S CORRECT.

ANOTHER TIME.

>> THAT'S CORRECT.

>> Huell: NOW WE'VE COME TO ANOTHER PART OF THE PLANT.

BOY THE SMELL IN HERE IS GREAT.

TLOOK AT THESE BIPG ONES COMING OFF THE LINE.

>> THOSE ARE ENORMOUS WE CALL THEM GOURMET.

>> Huell: WHY ARE THEY CALLED GOURMET.

>> THE WAY WE PROCESS THEM MAKES THEM LARGER AND PUFF IER THAN THE COMPETITOR.

>> ONE IS FLATTER AND LIKE THE ONCE YOU SAW IN THE LOBBY.

VERY LIGHT.

>> Huell: WHAT DO THEY DO.

>> THEY SELECT THEM AND PACK THEM.

THEY AND OTHERS ARE GROUND UP AND USED GROUND PORK RINDS.

>> Huell: SO THEY JUST SORT AND PICK PORK RINDS.

>> YES, THEY DETERMINE THE QUALITY OF THE PRODUCT.

>> Huell: I DON'T THINK I'VE EVER SEEN MORE THAN THESE PORK RIDES.

IN THIS VOLUME AND THIS SORT OF.

>> Huell: LISTEN TO THE SOUND LOUIE.

JUST BREAK THEM RIGHT OFF DON'T YOU?

YEAH.

LOOK AT THEM OVER HERE.

THIS IS GREAT.

GOURMET.

AND IT DOES HAVE IT'S OWN DISTINCT SMELL, WHICH IS VERY GOOD.

I DIDN'T THINK I WOULD ENJOY THE SMELL OF PORK RINDS.

BUT IT'S NOT THAT BAD.

>> NO IT'S NOT THAT BAD.

IT'S SIMILAR WHAT YOU MIGHT FIND WITH BACON.

BUT NOT QUITE BACON.

>> Huell: IS THIS THE WHOLE PROCESS.

>> YES, UNTIL SHIPPING OF COURSE.

WE CALL THEM SNACK SIZED.

>> Huell: BUT BASICALLY THE WHOLE PROCESS WE'VE ALREADY SEEN IT.

YOU TAKE THE PORK SKIN RIGHT OFF THE PIG.

WE SAW THAT.

YOU GRIND IT UP, CHOP IT UP, YOU DEEP FRY.

>> FOR SEVERAL HOURS SDM.

THEN WE COME BACK TO POP IT.

WE CALL THIS POPPING PROCESS.

>> AND IT CAN BE AFTER ABOUT 24 TO 48 HOURS.

WE CALL IT AGING.

THE SAME WAY YOU WOULD AGE MY OTHER PRODUCT.

>> Huell: DO PEOPLE DO THIS AT HOME.

YOU TALKED ABOUT HOW YOUR PARENTS STARTED DOING THIS IN YOUR BACK YARD IN A POT.

>> THAT'S CORRECT, IT TAKES 4 HOURS TO COOK AND NOT TOO MANY PEOPLE WOULD BE INTERESTED IN INVESTING THAT TIME.

IN THE OLD DAYS THEY DID.

>> Huell: NOW YOU DO IT.

>> NOW WE DO IN THE LINE UP.

>> Huell: I DON'T THINK MOST PEOPLE KNOW HOW THEY ARE.

>> I THINK MAJORITY OF THE PEOPLE HAVE NO IDEA.

AND OUR PROCESS IS PARTICULARLY UNIQUE.

>> Huell: WHY IS IT UNIQUE.

>> WE SIMULATE WHAT OUR PARENTS WOULD DO FOR HANDS.

WOULD I WATCH MY FATHER HOER HOURS AND HOURS.

I JUST COULDN'T UNDERSTAND WHY WHY.

SO THIS PARTICULARLY PROCESS I STUDIED WHAT HE DID.

WE DUPLICATED SCIENTIFICALLY SO IT COMES OUT FASTER.

>> Huell: SO THIS IS AN AUTOMATED VERSION OF YOUR EXACT WAY YOUR MOM AND DAD DID THIS BACK IN 1935.

>> THAT'S CORRECT.

ONE PERSON CAN PRODUCE WHAT 20 OR 30 PEOPLE CAN DO BY HAND.

IT'S VERY SIMPLE AND AUTOMATED.

>> Huell: OKAY.

WE'VE SEEN THE CHICHARONES WHICH ARE THE FRIED ONE.

THESE ARE CALLED WHAT?

THESE ARE CALLED KURITOS ARE PICKLED PORK RINDS AND BASICALLY WHAT HAPPENED HERE.

>> INSTEAD OF FRYING THEM WE BOIL THEM IN WOUR.

AND SPICES INCLUDING SALT.

>> SO THESE ARE ALL SPICED UP.

>> THAT'S CORRECT.

>> YOU MAKE THEM OUT OF THIS TUB AND TAKE THEM DOWN HERE.

>> THAT'S CORRECT.

>> Huell: THIS IS OUR PACKAGING DEPARTMENT.

>> Huell: NOW THIS IS NOT MUCH TO THAT IS IT?

YOU JUST LET THEM SIT.

>> THAT'S CORRECT, WE ALLOW THEM TO SIT AND CURE.

>> Huell: BE CAREFUL LIEULY, UIE THIS IS SLIPPERY HERE.

>> WE ADD CARROTS AND ONIONS AND JALAPENO.

>> Huell: YOU'VE GOT A WHOLE ASSEMBLY LINE GOING ON HERE.

CAN I PICK ONE UP.

I WANT TO PICK ONE UP.

NOW THIS ONE HAS BEEN COOKED FOR HOW LONG.

>> FOR APPROXIMATELY TWO HOURS AT 200 DEGREES.

>> Huell: IT'S NOT RAW?

>> NO IT'S FULLY COOKED YOU'LL YOU'LL YOU'VE GOT.

WHAT YOU'LL--.

>> Huell: YOU'VE GOT WHAT.

>> WE'VE GOT ONIONS AND JALAPENO.

>> Huell: HOW DO PEOPLE CALL THEM.

>> WE PACKAGE THEM IN LITTLE PLASTIC ENVELOPES.

PEOPLE CAN HAVE TOSTADAS WITH THEM.

>> Huell: I'VE NEVER SEEN ANYTHING LIKE THIS BEFORE.

THERE IS STUFF FLYING ALL OVER THE PLACE, YES.

>> Huell: NOW RUDY THESE ARE NOT PORK RINDS.

>> NO, THEY DECIDED TO BRANCH INTO SOMETHING DIVERSIFYED.

>> Huell: THESE ARE CHEESE PUFFS.

ALL RIGHT YOU'VE GOT YOUR ASSISTANT PLANT MANAGER IGNACIO EVEN THOUGH THEY CALL YOU WHAT.

>> NACHO.

>> >> Huell: WHAT'S GOING ON HERE.

>> WE'RE RUNNING THE CHEESE PUFF INTO THE MACHINE.

ONCE IT GETS POPPED UP IT GOES INTO THE DRIER FOR WHAT YOU SEE IN HERE.

>> Huell: THIS IS THE DRIER, CAN WE OPEN IT UP.

>> Huell: THIS IS WHERE YOU DRAW THE CHEESE FROM.

WE HAVE TO DRY IT UP.

IT AS A LOT OF MOISTURE.

>> Huell: OH THERE IS THE FLAME UP THERE AND THERE ARE THE CHEESE PICKS UP ON THE ASSEMBLY LINE THERE.

>> Huell: THEN THEY COME OUT AND THEN YOU'VE GOT ANOTHER OPERATION GOING ON HERE.

>> THAT'S RIGHT, THIS IS WHERE WE APPLY THE OIL SO THE CHEESE CAN STICK TO THE PUFF SO.

WE APPLY THE OIL FIRST AND IN THE FRONT THAT'S WHERE WE APPLY THE SEASONING.

>> Huell: WHAT IS THIS RIGHT HERE.

>> THAT'S CHEESE.

>> Huell: THIS IS WHAT GETS UNDER YOUR SINGLE NAILS WHEN YOU EAT THE CHEESE PUFF.

>> THAT'S RIGHT, YOU HAVE TO LICK IT OFF FROM THE FINGLE NAILS.

>> Huell: THIS IS WHERE YOU PUT THE CHEESE ON THE CHEESE PUFF.

>> YES, THERE IS A SMALL CON VEFR CONVEYER.

>> Huell: OH MY GOSH!

LOOK AT ALL THESE CHEESE PUFFS.

CAN I HAVE ONE OF THESE.

>> SURE GO AHEAD.

>> Huell: OH MY GOSH!

THEY ARE READY TO EAT.

>> READY TO EAT.

WE PACK THEM NOW.

>> Huell: LOOK AT ALL THESE PEOPLE DOWN HERE.

LOUIE, PACKING UP THE CHEESE PUFFS.

HI LADIES.

HOW YOU ALL DOING.

THEY ARE HAPPY PACKING UP THE CHEESE PUFFS.

>> THEY LOVE IT.

>> Huell: IS IT HARD TO MAKE CHEESE PUFFS.

THE CONCEPT OF WHAT--WHAT DO YOU DO.

HOW DO YOU GET THEM TO POP.

>> IT CONSIST OF HOT WATER AND HOT TEMPERATURES.

IT'S LIKE A POPCORN YOU CAN ADD HEAT TO IT AND IT POPS UP.

IT'S JUST GROUNDED CORN.

>> JUST LIKE POPCORN.

>> Huell: HOW DID YOU ALL BRANCH OFF TO FROM PORK RINDS TO CHEESE PUFFS.

THTS NOT A LOGICAL.

>> YES IT IS IT'S A SNACK FOOD.

ADULTS MIGHT EAT THE PORK RINDS AND THE CHILDREN WOULD EAT THE CHEESE PUFFS.

AND WE HAVE DIFFERENT FLAVORS AS WELL.

CHILLY FLAVOR AND A LIME.

>> Huell: WHAT'S YOUR FAVORITE, PORK RINDS.

>> I LOVE THEM BOTH.

>> Huell: HOW MANY CHEESE PUFFS DO YOU GET OUT OF HERE.

>> ABOUT 1200 CASES OF CHEESE PUFFS AND DO THEY GO ALL OVER THE WORLD.

>> Huell: DO THEY GO ALL OVER THE WORLD.

>> PRETTY MUCH ALL OVER THE COUNTRY.

>> Huell: IS THERE OTHER COMPETETION.

>> Huell: WELL LET'S TAKE ONE MORE LOOK LOUIE, YOU'LL NEVER SEE THIS MANY CHEESE PUFFS IN ONE PLACE IN YOUR LIFE.

COMING OUT OF THE ASSEMBLY LINE, HERE THEY GO UP THE LADDER HERE.

ONE MORE.

THEY PACK THEM, HI HOW YOU DOING.

>> YOU WANT A CHEESE PUFF.

>> YEAH, I LIKE IT.

THEY PACKAGE THEM AND THEY SEND THEM TO HOMES ALL OVER THE COUNTRY.

>> ALL OVER THE COUNTRY.

>> Huell: THANK YOU VERY MUCH.

>> THANK YOU SIR.

>> Huell: WELL WE HAVE A LITTLE VISITOR HERE ON THE ASSEMBLY SIGN.

>> HE CAME TO SEE YOU.

HE WANT TODAY TALK TO YOU.

>> Huell: SO HE GOT TO WATCH THIS FILL SXM ALSO WATCHING THE CHEESE PUFFS AND EATING THEM TOO.

>> YOU WANT TO GET A CHEESE PUFF.

>> Huell: COME ON LET'S REACH IN AND GET ONE.

OH YEAH!

LET'S ALL GET ONE.

OH YEAH.

I TELL YOU WHAT, THEY REALLY DO GET UNDER YOUR FINGER NAILS THOUGH.

THERE IS NO WAY TO THE DISCUSS THE FACT THAT YOU'VE BEEN EATING CHEESE PUFFS.

>> Huell: AND IT MARKS THE SHIRTS BEAUTIFULLY.

WANT ANOTHER ONE.

YOU CAN'T EAT JUST ONE FRESH CHEESE PUFF.

>> I CAN EAT A WHOLE BAG FULL.

>> Huell: WE CAN STAY HERE ALL DAY.

OKAY THE TOUR IS OVER AND NOW THE FUN--I CAUGHT YOU EATING IT.

WE'RE NOW IN THE TASTING ROOM, RIGHT?

WE'VE GOT THE WHOLE FAMILY HERE AND THE WHOLE DISPLAY HERE OF EVERYTHING WE HAVE JUST SEEN BEING MADE INCLUDING THE CHEESE PUFFS AND I WANT ONE OF THESE WHAT ARE THESE THINGS IN HERE?

>> THAT'S THIS ITEM HYMN.

A CRACKLIN.

>> Huell: LET ME GET IT OUT OF THE BIN.

GOSH A LOT OF CHOICES.

WE'LL TAKE THE LITTLE ONE HERE.

THEY KIND OF GROW ON YOU TOO.

IS CRACKLIN DOES IT HAVE A WORD IN SPANISH.

>> THEY CALL IT CARNITAS CHICHARONES.

>> Huell: COME ON PASS THEM AROUND.

YOU CAN STILL HAVE ONE, EVEN THOUGH YOU'VE BEEN IN THE BUSINESS FOR A WHILE.

YOU'RE GETTING THE CRACKLIN.

WHAT'S THIS OVER HERE.

>> IT'S THE SAME PRODUCT BUT WITH OUR SPICES.

>> Huell: SO THIS ONE IS SPICED UP.

>> THAT'S CORRECT.

>> Huell: NOW IS ALL OF THIS PART OF THE MEXICAN CULTURE OR PART OF THE SOUTH AMERICAN CULTURE, IS IT DONE ALL OVER THE WORLD.

>> YES, I THINK IT'S ORIGINAL LEEP INTERNATIONAL.

JIM CAN SHED SOME LIGHT ON THAT.

>> YOU'VE HAD CHICHARONES IN AFRICA, CHINA, IN LATIN AN AMERICA, IN EUROPE, THEY ARE ALL OVER.

>> Huell: DIDN'T SOMEBODY MENTION THE PHILIPPINES.

>> WE ACTUALLY MAKE A FILL PEEN PHILIPPINES PRODUCT HERE.

>> IT TAKES A WHOOáIT WHILE TO DEVELOP THE PHILIPPINES FLAVOR.

>> Huell: HOW IS IT DONE.

>> IT TOOK A LONG TIME TO TO GET THE SAME FLAVOR.

>> Huell: THEY USE MSG AND THEN FROM THERE GREW A FLAVOR BURST THAT'S CALLED VINEGAR AND SALT.

SO WE OFFERED TO TO OUR HISPANIC.

AND IT'S GROWING.

>> Huell: HAS THIS FOOD BEEN AROUND FOR CENTURY.

THIS IS AN OLD FOOD ISN'T IT?

>> YES.

>> Huell: HISTORY OF IT.

>> I'M NOT A HISTORIAN ON IT.

BUT I HEARD THAT MARK O POLO FOUND THEM IN ITALY.

>> Huell: SO IT GOES FROM MARK O POLO.

>> WE EAT THEM IN HUNGRY, WE WERE EATING THEM.

AND I'M STILL EATING IT.

>> Huell: WELL HERE HAVE ONE.

I'M LOOKING HERE AT THE END HERE.

HERE IS THE NAME OF THE COMPANY WITH THE POT.

WRITE THERE.

IT'S YOUR MA'AM AND DAD STARTED COOKING IN PáU ENTE AND STILL GOING STRONG.

>> SURE ARE.

>> Huell: THIS IS MY FIRST FOR ME.

I'VE NEVER HAD THIS BEFORE AND I'VE LIVED IN SOUTHERN CALIFORNIA OVER 20 YEARS AND I ALWAYS PUT OFF HAVING ONE UNTIL JUST THE RIGHT MOMENT AND THIS IS IT.

SO WE'LL HAVE ONE MORE OF THESE CRACKLIN WHICH ARE MY FAVORITE.

AND ONE OF THESE--.

>> ALSO OUR FAVORITE.

THESE ARE THE CHILLY.

>> Huell: REALLY GOOD.

VERY GOOD.

THANK YOU ALL VERY MUCH.

WE'VE GOT OUR FEMALE OF USC.

THE COURT: I'M WORKING HERE OVER THE SUMMER LEARNING THE BUSINESS.

>> Huell: SO THE GOURMET PORK RIND DYNATY CONDITIONS.

WE'VE GOT THE DIS NRAI SET UP.

IT'S BEEN A WONDERFUL DAY.

THANK YOU ALL VERY MUCH.

LOUIE AND I WILL TAKE THE PLATTER GET IN THE CAR AND GO HOME.

>> THANK YOU VERY MUCH.

>> IT'S BEEN A GREAT DAY.

"CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT."