VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION >> WELL, HELLO, EVERYBODY, I'M HUELL HOWSER.

IT'S ABOUT 12:30 ON A WEDNESDAY AFTERNOON.

IT'S LUNCHTIME, AND WE'RE OVER HERE ON 4TH STREET IN EAST L.A., AND I'M WITH MY NEW FRIEND, MANUEL GARCIA.

WE MET AT A RECEPTION AT THE AUTRY MUSEUM A COUPLE OF DAYS AGO, AND YOU INVITED ME TO COME OVER HERE FOR WHAT REASON?

WHAT WAS IT THAT YOU WANTED TO SHOW US?

>> WELL, TO TASTE, REAL MEXICO CITY FOOD.

SOMETHING THAT YOU DON'T REALLY GET IN THE MEXICAN RESTAURANTS IN LOS ANGELES.

THIS RESTAURANT RIGHT HERE, TACOS CLARITA, IS VERY TYPICAL IN THE WAY THAT THE FOOD THAT THEY SERVE IS FROM MEXICO CITY.

>> MEXICO CITY.

>> YEAH, YOU WON'T FIND A RESTAURANT IN LOS ANGELES COUNTY THAT OFFERS FOOD ONLY FROM MEXICO CITY, SO THEY HAVE DISHES ESPECIALLY FROM MEXICO CITY.

>> THERE'S A DIFFERENCE IN FOOD FROM MEXICO CITY AND FOOD FROM THE REST OF MEXICO.

>> VERY DIFFERENT.

>> BECAUSE, YOU KNOW, A LOT OF PEOPLE WHEN THEY THINK OF MEXICAN FOOD, THEY THINK OF MEXICAN FOOD IN THIS BIG BROAD SWEEP OF BURRITOS AND TACOS AND ENCHILADAS AND JUST KIND OF GENERAL FOOD, BUT THAT'S NOT WHAT WE'RE TALKIN' ABOUT HERE TODAY.

>> YOU HAVE VERY AUTHENTIC MEXICO CITY FOOD WHICH IS REALLY DIFFERENT.

THE FOOD THAT YOU GET IN THE MEXICAN RESTAURANTS IS LIKE VERY COMMERCIALIZED MEXICAN FOOD, BUT THIS ONE IS VERY SPECIFIC FROM MEXICO CITY AND THE SOUTH OF MEXICO CITY.

AND THE WAY I FOUND THIS RESTAURANT WAS THROUGH, YOU KNOW, MY FRIEND, ALEJANDRO FLORES WHO INVITED ME TO THIS VERY SMALL RESTAURANT THAT IS IN THE MIDDLE, PRACTICALLY OF NOWHERE.

AND THIS, FOURTH STREET, YOU DON'T FIND ANY RESTAURANTS AROUND-- >> YEAH, THERE'S REALLY,THIS ISN'T A VERY COMMERCIAL STREET RIGHT DOWN IN THIS PART OF IT.

AH, WE'RE AT, WHAT IS THIS, 39TH, WHAT IS THE ADDRESS?

>> 30, AH, 30 -- 46, 47TH.

>> 3049 I THINK IT IS.

>> 49, YEAH.

>> FOURTH STREET, AND IT'S IN A LITTLE, YOU KNOW, IT'S IT'S LISTED AS A RESTAURANT, BUT THERE ARE NOT A LOT OF BIG SIGNS OUT FRONT THAT WOULD LET YOU KNOW WHAT IS SPECIAL ABOUT IT.

>> NO.

THE ONLY SMALL SIGN THAT YOU SEE HERE IS, AH, YOU KNOW, THE FOOD THAT THEY SERVE, AND YOU KNOW, MEXICO CITY STYLE.

IT'S THE ONLY THING THAT YOU SEE.

BUT WHEN YOU GO INSIDE AND YOU BEGIN TASTING THE FOOD, IT'S DIFFERENT.

THIS IS LIKE ANOTHER KIND OF FOOD THAT YOU GET IN LOS ANGELES.

>> WELL, LET'S GO INSIDE.

YOU PIQUED OUR INTEREST.

I HAVE NO IDEA WHAT'S IN STORE FOR US.

I ACCEPTED THIS INVITATION ON FAITH ALONE THAT YOU WEREN'T GONNA LET US DOWN.

>> OF COURSE NOT.

>> YOU'VE SEEN OUR PROGRAMS BEFORE.

>> YES, YES, YES.

>> SO, YOU KNOW WE'RE ALWAYS UP FOR ADVENTURE, ESPECIALLY WHEN IT COMES TO FOOD.

>> WELL, THIS ONE YOU WILL GET SOMETHING VERY DIFFERENT THAT YOU WON'T FIND IN LOS ANGELES COUNTY.

>> OKAY, I HAVEN'T EATEN ANY BREAKFAST.

I'M READY FOR THIS.

I'M HUNGRY.

WE'RE GOIN' INSIDE.

OKAY, WE'RE INSIDE.

GOOD MORNING.

GOOD MORNING.

>> MUY BUENOS DIAS.

COMO ESTA USTED?

>> LA SENORA CLARITA.

SHE'S THE OWNER OF THE RESTAURANT.

>> AH, YOU'RE THE OWNER.

WELL, WE ARE DELIGHTED.

TELL HER I'M VERY HUNGRY.

>> ESTA MUY -- TIENE MUCHA HAMBRE >> LE PODEMOS SERVIR INMEDIATAMENTE A LA HORA QUE USTED QUIERA.

>> THEY CAN SERVE YOU RIGHT AWAY.

>> GOOD, BECAUSE MANUEL, TELL HER THAT YOU HAVE BEEN TELLING ME A LOT ABOUT THIS GREAT FOOD FROM MEXICO CITY AND THAT'S WHAT MAKES HER RESTAURANT SO SPECIAL.

>> [ SPANISH ] THANK YOU VERY MUCH.

IT'S A VERY NICE KITCHEN BACK HERE.

A LOT OF ACTIVITY.

AND WHEN WE COME OUT HERE, WELL, HERE'S A HAPPY LOOKIN' BUNCH OVER HERE.

HOWDY, HOW'RE YOU DOIN?

>> WE'RE BUSY.

>> BUSY?

WHAT ARE YOU EATIN' THERE?

>> ENCHILADAS.

>> ENCHILADAS.

>> YEAH, CHICKEN ENCHILADAS, AND THEY'RE VERY TASTY.

DELICIOUS.

>> BOY, WELL, IT'S A GOOD THING WE GOT OVER HERE WHEN WE DID.

YOU'RE ABOUT TO FINISH THIS ONE UP.

>> DID YOU WANT TO TASTE IT?

>> WELL, I'M GOING TO HAVE A PLATE IN A MINUTE.

HOW DID YOU FIND OUT ABOUT THIS PLACE?

ABOUT THIS RESTAURANT.

>> SHE SAW THE WRITE-UP IN THE NEWSPAPER, DIDN'T YOU?

>> OH, IT'S BEEN WRITTEN UP IN THE PAPER?

>> YES, IT HAS.

>> AND WHAT DID THEY SAY ABOUT IT?

>> WELL, THEY JUST SAID, IT HAD SUCH A GOOD WRITE-UP THAT I DECIDED WE'D HAVE TO COME OVER AND TRY IT EVEN THOUGH IT TOOK US 45 MINUTES TO GET OVER HERE FROM HOME.

>> WHERE IS HOME?

>> GRANADA HILLS.

>> SO, YOU ALL DROVE DOWN TO HAVE SOME AUTHENTIC MEXICO CITY FOOD.

>> WELL, YOU SEE THOSE TWO HAVE OLD TIMES, THEY WENT TO SCHOOL TOGETHER.

>> I GOT YA.

>> HERE IN EAST LOS ANGELES.

>> ROOSEVELT HIGH SCHOOL.

>> OH, YOU'RE A ROOSEVELT GRAD?

>> WE JUST CELEBRATED OUR 60TH REUNION YEAR.

>> WOW.

AND WHAT HAVE YOU GOT HERE?

>> I DON'T KNOW.

IT'S VERY GOOD, BUT IT'S -- >> HOW DID YOU KNOW WHAT TO ORDER IF YOU DON'T EVEN KNOW WHAT IT IS?

>> I DIDN'T KNOW ANYTHING ON THE MENU.

>> WE JUST GO BY WHAT SHE TELLS US.

>> I GOT YA.

AND WHAT DID YOU ORDER FOR THEM?

>> I DON'T KNOW ABOUT THEM, BUT THEY'RE MOLITA'S.

>> MOLITA'S.

>> YEAH, WE MAKE THEM, AND WE CALL THEM GORDITAS.

>> GORDITAS.

>> GORDITAS.

>> AND WAS IT A GOOD GORDITA?

>> YEAH.

>> VERY GOOD.

VERY GOOD.

>> WELL, YOU'VE ALREADY FINISHED YOURS.

>> YEAH, I ATE MINE.

>> MICHAEL HAD HIS, HA-HA.

>> AND YOU'VE GOT A LITTLE BIT LEFT.

CAN YOU OPEN THAT UP AND LET LUIS SEE WHAT'S INSIDE OF THAT?

TAKE THE TOP OFF.

WHAT IS IT?

>> PORK AND BEANS.

>> NO, BEEF.

>> ER, NO, IT'S BEEF.

>> BEEF, BEANS, LETTUCE.

>> AND WHATEVER ELSE IS IN THERE IS VERY GOOD.

>> HA-HA-HA.

THAT'S, BOY, I TELL YOU, THAT'S ABOUT THE WAY IT IS.

WHATEVER ELSE IS IN THERE IS GOOD.

THANK YOU VERY MUCH.

NICE TO MEET YOU.

>> THANK YOU.

>> NOW, WHAT ARE YOU HAVIN' OVER HERE?

WHATEVER IT IS, IT'S GONNA BE HOT.

>> I THINK IT'S A QUESADILLA, AND I THINK THAT'S ROCKET FUEL THAT I JUST PUT ON IT.

>> NOW, WHAT DO YOU MEAN YOU THINK IT'S A QUESADILLA?

I HAD A LITTLE BIT OF THE ROCKET FUEL ALREADY, AND THIS IS AS CLOSE ON THE MENU OF ANYTHING THAT I SAW THAT LOOKED LIKE IT WAS GOING TO BE A QUESADILLA.

>> NOW, WHY DO YOU COME HERE TO EAT?

>> THIS IS JUST BY CHANCE.

>> AFTER BEING -- WORKING IN THE AREA TODAY.

>> REALLY?

SO, YOU'VE NEVER BEEN HERE BEFORE?

>> NO, SIR.

>> YOU'VE NEVER BEEN HERE?

>> NO.

WE JUST RAN ACROSS IT.

>> REALLY?

>> YEAH.

>> AND WHAT WAS IT ABOUT IT THAT MADE YOU COME INSIDE?

>> IT WAS, AH, IT JUST LOOKED LIKE A TYPICAL MEXICAN RESTAURANT.

BUT, IT'S ANYTHING BUT.

YEAH.

I ORDERED A BURRITO AND THEY AS MUCH AS TOLD ME THAT THAT DOESN'T HAPPEN HERE.

>> WE DON'T HAVE THOSE.

>> WELL, THEY WERE, YEAH, EXACTLY.

SEE, THAT'S WHAT WE'RE USED TO ORDERIN' IN FAST FOOD PLACES, ISN'T IT?

>> THAT'S EXACTLY RIGHT.

THESE HERE ARE TACOS, AND THEY'RE CERTAINLY NOT LIKE THE NORMAL TACOS THAT WE WOULD EAT.

>> HOLD THEM UP AND LET LUIS TAKE A LOOK, 'CAUSE THESE ARE LIKE, THESE ARE LIKE HOMEMADE TACOS.

>> RIGHT.

NO CHEESE, LETTUCE, SOUR CREAM LIKE WE'RE USED TO, YEAH.

BUT THEY CERTAINLY LOOK GOOD, AND THE MEAT TASTES VERY GOOD.

YEAH.

>> WELL, YOU'VE STUMBLED ONTO SOMETHIN' FELLAS.

>> YES, SIR.

>> I WANT TO BE HERE WHEN YOU TAKE THE FIRST BITE.

YOU LIKE THE HOT STUFF, DON'T YOU?

>> I THINK SO.

UP TO THIS POINT I WAS-- >> OH, YOU'VE ALREADY TASTED IT ON THE CHIPS.

>> ON THE CHIPS, YEAH.

>> OH, SO YOU'RE HARD-CORE.

>> HERE WE GO.

THAT'S PROBABLY NOTHIN' FOR YOU.

>> OKAY.

GRACIAS.

NOW, THESE ARE BIGGER.

THESE ARE BIGGER.

[ SPANISH ] >> QUESADILLA.

>> THAT'S QUESADILLA.

[ SPANISH ] >> THIS IS AZTEC FOOD.

>> AZTEC FOOD.

>> YEAH.

SO, IT'S LIKE GO BACK ALL THE CENTURIES IN MEXICO CITY.

THIS IS WHAT PEOPLE IN MEXICO CITY EAT.

[ SPANISH ] >> YOU GET THIS IN THE COUNTRYSIDE, ALSO, IN MEXICO, YOU KNOW, WITH THE INDIGENOUS PEOPLE.

>> AND HERE'S THE ONE THAT HAS SQUASH IN IT.

I'M GOING TO TAKE A BITE OF THIS ONE.

THIS LOOKS-- UMMM.

GET THE, GET THE ONE WITH SQUASH IN IT.

IT'S GREAT.

I RECOMMEND THAT HIGHLY.

VERY GOOD.

[ SPANISH ] >> SHE SAID THIS IS WHAT OUR LAND IN MEXICO GIVES TO PEOPLE.

[ SPANISH ] >> THE CORN, THE WAY WE COOK THE CORN, THE WAY WE PREPARE THE SALSA IS THE WAY WE DO IT, SHE SAY, IN MEXICO CITY.

>> YEAH.

WHERE'S THE SALSA?

I DON'T SEE ANY SALSA.

I'M NOT SURE I KNOW WHAT ALL.

I STILL DON'T KNOW THE NAMES OF EVERYTHING, BUT I THINK THE IDEA IS THAT IF YOU COME AND JUST ASK FOR HELP, THEY'LL PROBABLY BE ABLE TO-- EXCEPT I FEEL A LITTLE INTIMIDATED 'CAUSE I DON'T SPEAK THE LANGUAGE.

I DON'T KNOW HOW I WOULD INTERACT IF YOU WEREN'T HERE WITH ME.

[ SPANISH ] >> SHE SAYS SHE'S TRYING TO LEARN ENGLISH, BUT YOU KNOW, SHE HAS HER FAMILY THAT HAVE STUDIED--HER KIDS--HAVE STUDIED IN THE U.S., AND THEY HELP HER.

WHEN YOU HAVE CUSTOMER COMING AND DON'T SPEAK SPANISH.

>> YEAH, 'CAUSE THAT'S VERY IMPORTANT.

I WOULDN'T KNOW WHAT TO ORDER.

[ SPANISH ] >> WITH THE LIMITED ENGLISH THAT THEY KNOW, WHEN CUSTOMER DON'T SPEAK SPANISH, THEY MAKE AN EXTRA EFFORT FOR THEM TO REALLY UNDERSTAND THE FOOD.

>> HOW LONG HAS SHE BEEN HERE?

HOW LONG HAS SHE HAD THIS RESTAURANT?

>> HOW LONG?

[ SPANISH ] >> ONE YEAR AND FOUR MONTHS.

>> OH, SO THIS IS A NEW RESTAURANT.

OH, WOW.

SO, YOU'RE DOIN' VERY WELL VERY QUICKLY.

[ SPANISH ] >> SHE SAYS THAT SHE'S DOING REALLY WELL, AND BECAUSE THIS IS AN AREA WHERE, YOU KNOW, THE HEART OF THE MEXICAN POPULATION LIVE IS LOS ANGELES, SO A LOT OF PEOPLE COME TO THIS, YOU KNOW?

>> SO, THEY'RE PROBABLY GLAD TO GET SOME AUTHENTIC MEXICAN FOOD FROM MEXICO CITY.

[ SPANISH ] >> EVEN PEOPLE WHO ARE NOT FROM MEXICO CITY LIKE MYSELF, YOU KNOW, I'M NOT FROM MEXICO AT ALL.

>> WHERE ARE YOU FROM?

>> I'M FROM EL SALVADOR.

>> AHH, SO THIS IS TOTALLY DIFFERENT FOR YOU.

>> TOTALLY DIFFERENT.

BUT, YOU KNOW, I EAT A LOT OF MEXICAN FOOD.

AND EVERYONE IN LOS ANGELES EATS MEXICAN FOOD.

BUT THIS IS VERY UNIQUE.

>> WELL, WE THINK WE'RE EATING MEXICAN FOOD, BUT IT'S NOT REALLY, IT'S NOT THE REAL STUFF.

THIS IS THE REAL STUFF.

CAN YOU PUT SOME OF THAT SALSA ON HERE.

NOW, I DON'T WANT THE HOT STUFF.

[ SPANISH ] >> LUIS, LOOK AT THIS.

THIS LOOKS-- NOW, THAT LOOKS HOT.

EVERYTHING'S HOT?

>> EVERYTHING IS HOT.

>> NOW, WHAT ABOUT THIS ONE?

[ SPANISH ] >> I DON'T KNOW ABOUT THIS.

>> WELL, PUT A LITTLE SALSA ON.

>> THAT'S, I'M NOT EVEN GONNA ATTEMPT THAT.

BUT THIS, THIS MIGHT WORK.

IF THE GREEN SAUCE-- WHY DIDN'T YOU TELL ME ABOUT THIS SAUCE?

>> THEY'RE WONDERFUL SAUCES.

I LIKE IT HOT.

>> OH, MY GOSH.

>> NOT ME.

I'M LIKE YOU.

>> OH, THIS LOOKS SO GOOD, LUIS.

>> IT'S BEEF -- >> BEEF, CHEESE,-- >> GREENS.

>> OH, MY GOSH.

>> AND THE BEANS, AND THE TORTILLA.

>> SO, IT'S GOOD.

>> OH, VERY GOOD.

>> NOW, WHAT HAVE YOU ORDERED HERE?

>> WELL, AH, LET'S SEE, A MOLITA WITH A CARNE ASADA FILLING, AND THEN I WENT AHEAD AND TOOK YOUR ADVICE AND GOT THE QUESADILLA WITH THE-- >> AH, WITH THE SQUASH IN IT.

>> THAT'S RIGHT.

THE FLOR DE CALABASA.

>> CAN WE OPEN THIS UP JUST SO WE CAN SHOW EVERYBODY WHAT IT LOOKS LIKE?

IT DOESN'T REALLY HURT IT TO OPEN IT UP.

>> NO, NOT AT ALL.

>> NOW, THAT'S BEEF.

>> THAT'S RIGHT.

IT'S A CARNE ASADA, AND IT'S STUFFED WITH CHEESE, SO-- >> CHEESE, BEEF, AND BREAD.

>> THAT'S RIGHT.

THAT'S RIGHT, AND THE BREAD IS-- >> AND THIS OPENS UP AND BECOMES THE SQUASH.

LOOK AT THIS, LUIS.

THERE'S THAT, OH, BOY, LOOK AT THAT CHEESE AND SQUASH.

>> THAT'S REALLY WONDERFUL.

AND THIS IS THE ACTUAL FLOUR FROM THE SQUASH, SO.

>> REALLY?

>> YEAH, WHEN THE SQUASH, YOU KNOW, JUST STARTS TO COME OUT, IT'LL START FLOWERING, AND THEY TAKE THE FLOWER FROM THE SQUASH AND THEY MAKE IT INTO THIS, THIS WONDERFUL, THIS WONDERFUL DISH.

>> DO YOU THINK MOST PEOPLE KNOW WHAT REAL MEXICAN FOOD IS SUPPOSED TO TASTE LIKE?

>> YOU KNOW, I DON'T-- I DON'T THINK SO.

YOU KNOW, THEY-- THEY'VE SEEN IT SO AMERICANIZED THAT, YOU KNOW, THEY'VE JUST LOST MOST OF THE CULTURE AND ALL THAT IS MEXICO, BECAUSE THE FOOD FROM MEXICO IS A LOT OF HANDMADE FOODS AND GOOD HARDY THINGS.

AND, YOU KNOW, A LOT OF PEOPLE WATCH THEIR CHOLESTEROL AND ALL THIS OTHER NICE STUFF.

>> NOT IN HERE.

>> NOT IN HERE, NO.

YOU CAN'T COME HERE IF YOU'RE ON A DIET.

YOU'RE JUST GONNA COME HERE FOR GREAT FOOD, AND YOU KNOW, THAT'S WHAT WE'RE HERE FOR.

>> WELL, WE HAVE HAD A GREAT DAY HERE TODAY, MANUEL.

YOU CAME THROUGH FOR ME.

THIS WAS ABSOLUTELY, WELL, I DIDN'T REALLY HAVE ANY EXPECTATIONS EXCEPT IT WAS GONNA BE NEW AND DIFFERENT AND I WAS GONNA SAY VERY L.A., BUT IT'S REALLY VERY MEXICO CITY IN L.A.

THANK YOU VERY MUCH.

>> THAT'S THE BEAUTIFUL THING ABOUT LOS ANGELES, THAT YOU CAN GO TO ANY PLACE AND FIND REALLY AUTHENTIC FOOD FROM ALL THE COUNTRIES, OR CITIES.

>> ALL OVER THE WORLD.

>> YEAH.

WE ARE TRULY A VERY INTERNATIONAL CITY.

>> VERY GOOD, AND THANK YOU VERY MUCH.

I'VE ENJOYED IT.

[ SPANISH ] >> SHE SAYS THANK YOU FOR HAVING COME TO OUR HOUSE.

THIS IS REAL, THIS IS MEXICO, OUR CITY, OUR CAPITAL, YEAH.

>> YEAH, RIGHT HERE ON 4TH STREET IN EAST L.A., AND YOU'VE GIVEN ME A BRAND NEW, LUIS AND I BOTH GOT ONE.

WHAT IS THIS AGAIN?

>> MAMEI, WHICH IS A FRUIT FROM MEXICO OR CENTRAL AMERICA, SHAKE.

>> BOY, THIS IS VERY GOOD.

THANK YOU VERY MUCH, AND WE'RE ENDING UP, YOUR NAME, SIR IS -- ?

>> MY NAME IS ESTEBAN LEON.

>> AND YOU PLAY HERE IN THE RESTAURANT ON A REGULAR BASIS.

>> YES.

AND IT'S A PRIVILEGE TO DO IT.

>> AND, THE MUSIC YOU PLAY FITS IN WITH THIS WHOLE THEME WE'VE HAVE HAD TODAY THAT MANUEL HAS ESTABLISHED FOR US.

>> MOST DEFINITELY.

>> MEXICO CITY.

>> WE'RE FROM MEXICO CITY.

FOLKLORE.

YES.

FROM MEXICO CITY.

THAT DESCRIBES HOW THAT BIG CITY IS FOR US, WHAT IT MEANS FOR US.

>> SO, YOU'RE FROM MEXICO.

>> FROM MEXICO CITY, THAT'S CORRECT.

>> SO, YOU MUST BE IN HEAVEN WHEN YOU'RE IN HERE.

>> OH, THAT'S RIGHT, THAT'S RIGHT.

>> YOU'VE BEEN PLAYIN' AND SINGIN.

>> YES, YES, YES.

SINGING ALL MY SONGS.

>> WELL, COULD YOU, COULD WE END THE SHOW WITH YOU PLAYING SOMETHING THAT HAS THE -- THE MEXICO CITY FOLKLORIC SOUND TO IT?

>> OH, DEFINITELY.

AND ACTUALLY THIS IS A SONG CALLED MI CIUDAD, MY CITY, AND IT'S WRITTEN BY GUADELUPE TRIO.

[ CLAPPING ] CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.

[ CLAPPING ] VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.