Episode Transcript
[00:00:02] Speaker A: 20 in the city.
[00:00:04] Speaker B: Aloha.
[00:00:05] Speaker A: Chinese and Mexicans know what they doing, bro. And I don't want nobody else in that circle.
[00:00:10] Speaker B: You talking about food wise. Oh, yes. So you saying Chinese food, Mexican food.
[00:00:14] Speaker A: Got it. Oh yeah. And there, and there are standards as to how you get me into your restaurant. You gotta have these things and one of them. I'm gonna put it out there. It's racist as all get out.
[00:00:25] Speaker B: What is that?
[00:00:27] Speaker A: Chinese restaurant. Okay, I need Chinese people. That's the first one. I'm sorry. I don't need a Nigel, I don't need a William, I don't need a Jonathan up in my Chinese restaurant.
[00:00:36] Speaker B: Well, unless that Chinese person is named
[00:00:38] Speaker A: Jonathan, then he ain't really Chinese. I'm sorry.
[00:00:41] Speaker B: Oh, so you need this.
[00:00:42] Speaker A: They. I, I need you to be. I need you to have the most Chinese Mexican ass name there is. I need you to speak fluent Chinese or Mexican if you speak English. You are the child of somebody that went to school here in the U. S And you're transcribing.
[00:00:57] Speaker C: Is Mexican a language?
[00:00:59] Speaker A: No, it's not. Spanish. Spanish, Spanish. Spanglish. Spanglish. That's, that's the kid. He speaks Spanglish. He or she. But mom and pop, so they all span.
[00:01:07] Speaker B: So let me get. No, so let me get this straight. So you see a Chinese restaurant that you and you, you hungry for Chinese food, You want some good chow main or you want some good fried rice? Yes, with some. Yeah, you want. And you walk in there and you are greeted by somebody who is of no Asian ethnicity.
[00:01:24] Speaker A: First red flag. That is my first red flag. I'll still go sit down.
Yeah, but I am, I am red flagging it.
[00:01:30] Speaker B: See, I can already see the comments already jumping.
[00:01:33] Speaker A: Well, let me ask. Are you, are you gonna be confident that a Jonathan or a Nigel about to whip you up some chow man.
[00:01:39] Speaker B: And this is what's funny, is that a lot of people out there would not admit that. A lot of people won't admit that. But every single person. I don't care who you are out there, but every single person feels the same way. Exactly the same way.
[00:01:51] Speaker A: I also need. I made a list. Needless to say, I got excited about this topic. So here, here in the 208, when I want my Chinese, I go to Golden Star.
[00:02:00] Speaker B: Okay.
[00:02:00] Speaker A: That's my standard. Because also as soon as you walk in, I need the environment.
Got you to feel like I'm back in 1989.
[00:02:08] Speaker B: Oh, so you talking like that. That was that patent leather seat.
[00:02:11] Speaker A: Yeah. Okay. Not Fur carpet is on the actual floor still.
[00:02:16] Speaker B: Right by the buffet.
[00:02:17] Speaker A: Yes, right by the buffet.
For my Chinese restaurants, they got a fish tank.
[00:02:24] Speaker B: Soon as you walk in.
[00:02:25] Speaker A: Soon as you walk in.
[00:02:26] Speaker B: As soon as you walk in.
[00:02:26] Speaker A: Got it.
[00:02:27] Speaker B: Gotta.
[00:02:27] Speaker A: Gotta have. Gotta have a fish tank.
[00:02:29] Speaker B: And usually right next to the fish tank is that little machine that you can drop the quarters in as they spin. So you can win the free meal.
[00:02:34] Speaker A: Yeah, 100%. Okay. My. My dish plates, they gotta be almost like the. Like a China dish plate. It's like a big oval and it's got that nice little rim that's like gold or brown on the rim.
[00:02:48] Speaker B: Yeah, yeah. So if these things are missing, you don't feel right coming out of your.
[00:02:52] Speaker A: I am probably banking on that. That Chinese. If you don't see that little.
[00:02:56] Speaker B: That little statue, that little cat that's doing time, if it's not there, you don't even feel right leaving the tip.
[00:03:01] Speaker A: I might leave if I don't see that. That's. That might be more important than seeing a Nigel or Jonathan. I might. I'll be cool with Nigel, Jonathan if I see the little cat hat. Because that just means he probably got married into the family. But you notice if you're not Chinese, you probably just run in the register. You ain't actually in the park.
[00:03:18] Speaker B: Clean it.
[00:03:19] Speaker A: Or you. Yeah, exactly.
[00:03:20] Speaker B: Or you clean it.
[00:03:20] Speaker A: Yeah, yeah. You can.
One or two things.
[00:03:23] Speaker B: And if you serve anybody, it's just you. You, like, put the stuff down to go get some sodas.
[00:03:27] Speaker A: You. Are you serving water and you serving the soda?
[00:03:30] Speaker B: Yep.
[00:03:30] Speaker A: They might let you bring out the Crab Ragoon. They might maybe.
Maybe the hot. But the hot plate, you ain't touching that. You better not be touching that.
[00:03:40] Speaker B: No doubt, no doubt.
[00:03:41] Speaker A: Cause, yeah, like, you know, like a panda, a P. F. Changs. I. I know that ain't hidden. I'm just going there for.
[00:03:49] Speaker B: I'm gonna say something about, like, some panda. I'm gonna tell you something, because there's a lot of. There's a lot of span at Panda Express. And I'm gonna tell you something. They don't do too bad with that sweet and sour chicken, though.
[00:03:58] Speaker A: Yeah, they do that.
[00:04:00] Speaker B: That recipe is on here because they. They got some good sweet, but you ain't chicken.
[00:04:03] Speaker A: But if you had your options. A panda, PF chains or a true authentic Chinese restaurant.
[00:04:09] Speaker B: Oh, true.
[00:04:10] Speaker A: You know where you're going?
[00:04:10] Speaker B: Yeah, true authentic.
[00:04:11] Speaker A: You know where you're going?
[00:04:12] Speaker B: Where they got the. They got the Chinese writing or. Excuse me, the Mandarin writing on Mandarin
[00:04:16] Speaker A: Writing on the menu. On the menu, yes. Also, the menu names is a number. It ain't. It ain't. Like, I want orange chicken.
[00:04:24] Speaker B: I like the ones that got.
Whether you got. They got it in. In Mandarin, and then they got it in English. In English and the English the same combo.
[00:04:32] Speaker A: Yeah. But it's the simplest transformation. It's just orange chicken with rice.
[00:04:35] Speaker B: You know what I try to do with those menus is I'll sit there and, like, when they ask for them back, I'm like, no, I just kind of want to read. And I'll sit there and be like, okay. For me, what I'm looking at is the language and then the translation. So I'm sitting. You see what I'm saying? So, like, I'm looking at it like, hold up, man. I'm learning Mandarin right now.
[00:04:50] Speaker A: There you go.
[00:04:51] Speaker B: Like, let me hold this menu for a minute. Which I wouldn't have got from Jonathan or.
[00:04:56] Speaker A: Yeah. Nah, you ain't getting that. Nah. Also, when you give them your order, there is no substituting.
Like, there ain't no substituting. Like, if you go, I went to Golden Star. I got the 22. That is the general. General chicken.
[00:05:12] Speaker B: Okay.
[00:05:12] Speaker A: With chow main.
[00:05:13] Speaker B: Okay.
[00:05:14] Speaker A: I don't get to say I want the number 22. And can I substitute A. He literally just said 22 General Chow Mei. Okay. And then went to my wife. They didn't give. There is no option to substitute.
[00:05:24] Speaker B: No, no, no, no.
Get. Yeah, that. Cause it's already set up that way. Yeah. Like, it's like, why would you even try to make it. If you do try to. Then you just making it complicated.
[00:05:33] Speaker A: Exactly. But you don't. Yeah. You don't get to substitute this ain't. This ain't Panda. This ain't Pf. Chains. Where I want that. But I also want that. Either get the 22 or you get the 35. You don't get to do half zero.
[00:05:44] Speaker B: No, exactly.
[00:05:46] Speaker A: Also, them knowing what every number is. I told the guy without even looking.
[00:05:50] Speaker B: Yeah.
[00:05:51] Speaker A: Without hesitation either. Just like 22 general chow chow mein. Okay. For you, man. My wife got the.
I'm gonna be wrong, but it's I think the 13 or the 14. Okay. Sweet and sour chicken with white rice. White rice good. Yeah, yeah, yeah.
[00:06:02] Speaker B: Okay. Okay.
[00:06:03] Speaker A: And then here's my other thing.
This is where, like I said, I get partially a little racist. The moment they go to the back, they are translating what the order is in their native tongue. Oh, yeah.
[00:06:15] Speaker B: All day.
[00:06:15] Speaker A: And that's how I know mom, dad, or grandparents. Are back there whipping it up.
[00:06:20] Speaker B: Yep, Yep.
[00:06:21] Speaker A: So good. 100%. 100%. So good. I don't need you to go to the back and say, he wants a general tow know. I better not be able to understand
[00:06:30] Speaker B: exactly what I was gonna ask you too. I was gonna ask you that. I was gonna be like, so if you hear him. If you hear him going back. So, like, if you hear the cook, not the actual waiter that came in and gave the order, but the cook yelled back, so that. That's fried rice. No, hey, you know what?
[00:06:45] Speaker A: I'm out.
[00:06:46] Speaker B: Change that order.
[00:06:47] Speaker A: I am out. I'm out, bro.
[00:06:49] Speaker B: But if he's doing it, he's speaking. If he's speaking Mandarin straight back, then you're like, oh, yeah, no, it's coming.
[00:06:53] Speaker A: I know it's gonna be.
[00:06:54] Speaker B: Yeah, it's gonna be good.
[00:06:55] Speaker A: And it's all. It's always a hot plate, too. The plate ain't never cold. Every plate is hot from the appetizer plate with my crab ragoon. The steamed rice plate is hot. The chicken plate is hot. Whatever you get, the plate is hot.
[00:07:07] Speaker B: Yeah.
[00:07:08] Speaker A: And it's like, legit hot. Now they like, oh, it's just hot. Just don't touch it for two minutes.
[00:07:11] Speaker B: Hispanic food is always like that. Oh, always like that.
[00:07:14] Speaker A: If the plate ain't hot, they even tell you.
[00:07:17] Speaker B: When they bring it to you, they tell you, do not touch this plate. It is hot. And I'm like, okay, if they don't say that, that's a number one.
[00:07:22] Speaker A: Yeah.
[00:07:23] Speaker B: If I don't hear that, then I'm like, okay, this food ain't this.
[00:07:25] Speaker A: And they also. They look at you too. Like, they don't say, like, this plate is kind. It's like, do not touch. It's hot.
[00:07:30] Speaker B: Yeah.
[00:07:30] Speaker A: And it's like, oh, gotch. You.
[00:07:31] Speaker B: Like, they almost. When they set it down, they almost slap your hand when they leave. Like, don't touch it. Yeah. And sometimes I need that little slap, because I will touch.
[00:07:38] Speaker A: Yeah. But they just. They. They get it, bro. Chinese, Mexican restaurants, they. They know what it's about, right? The building looks run down. Looks like it's. It was. It was built in 1980. 1990.
[00:07:50] Speaker B: Right.
[00:07:51] Speaker A: And they ain't changed a dang thing, you know?
[00:07:53] Speaker B: And that's. That also goes for some Italian food.
[00:07:55] Speaker A: Yes. Like, Italian.
[00:07:57] Speaker B: I'm not talking like the. The franchise restaurants, you know, like the Olive Garden or something like that. I'm not talking about things like that. What I'm talking about more is like, those. Those mom and Pop restaurants, you know those ones that are down there, you go in there and you. You order that lasagna and you're not. Can you take the lasagna and make that with turkey instead of using it?
[00:08:14] Speaker A: You just like you said, what you get.
[00:08:16] Speaker B: What you get is what you get. Yep.
[00:08:18] Speaker A: There is no. On the menu. You notice too, on those menus, there is no little fine print that says for an extra $50 substitute, we ain't doing that.
[00:08:26] Speaker B: Right, right.
[00:08:27] Speaker A: Because I also feel like when you don't have substitutes, it makes it easier for them to just be able to whip it up. Like, okay, you want to number two, that's three inches printed like.
[00:08:37] Speaker B: Then they made it so many times, it's already imprinted. They can just be like, yep, I can whip that up real quick.
[00:08:42] Speaker A: Slaps. At a Mexican restaurant, if grandma. So somebody who looks older, if she's bringing me out my chips and salsa. Oh, I know it's going to slap. I never had a grandma bring me my chips and salsa, and it did not slap. That's like, grandma's one thing. And she comes and she's just like, hola, hola. She smiles.
[00:09:03] Speaker B: Right, right, right.
[00:09:03] Speaker A: I ain't even met this woman. I feel like I met her my whole damn life. All because she brought me my chips and salsa. Also with my chips and salsa, it better be in that cheap ass red little container with the plastic paper.
[00:09:16] Speaker B: The plastic paper?
[00:09:16] Speaker A: Yeah. When they bring your chips and salsa, your chips is in that little red basket.
[00:09:20] Speaker B: Yeah. And it has the. What is it? The parchment paper?
[00:09:23] Speaker A: Yeah. Y.
[00:09:24] Speaker B: And then it sits on top of that parchment paper. You can still see kind of the grease on the top of it.
[00:09:27] Speaker A: If my chips ain't in that, for a Mexican restaurant, that's a red flag.
[00:09:32] Speaker B: You know what blew my mind about. About. About Mexican restaurants?
What? Did you know that four chips equals one tortilla?
I want you to do the math on that too. Everybody out there is the same thing. When you go in there and you sit down there, I want you to take out four chips and sit them down. Find the four flattest.
[00:09:48] Speaker A: And that makes.
[00:09:49] Speaker B: That makes one tortilla.
So I told myself what time. I'm like, how many tortillas have I eaten?
[00:09:54] Speaker A: Oh, I ate a whole bag.
[00:09:56] Speaker B: I've had at least a dozen.
[00:09:57] Speaker A: I ate a whole bag, which is. I wonder how many tortillas make a whole basket then.
[00:10:02] Speaker B: A lot.
[00:10:03] Speaker A: And I've done it now.
[00:10:04] Speaker B: I think now that's why. Because now, like, you get chips and salsa free the first Time.
[00:10:08] Speaker A: Yeah. And then when you go.
[00:10:10] Speaker B: And then on the second time, that supply is expensive.
[00:10:12] Speaker A: Now for them, now for them tortillas.
[00:10:14] Speaker B: That's tortillas. Because they're back there chopping. Chopping and then frying. Homemade tortilla. That's. That's the best.
[00:10:20] Speaker A: I will.
I. I'm leaning it on this part with my chips and salsa.
It's gotta be red sauce and it's gotta be a bean dip.
[00:10:32] Speaker B: Yeah. Oh, yeah. 100%. Yeah.
[00:10:33] Speaker A: I.
[00:10:34] Speaker B: Which one do you hit first? Do you hit sauce beans or do you hit beans sauce? Cuz which one are you whisking? Which one are you?
[00:10:41] Speaker A: It's the, it's the bean. It's the bean dip first. Yeah. Because I gotta, I gotta test that consistency. Because if that bean dip is too runny, okay, you ain't do it right.
[00:10:52] Speaker B: But it's not gonna mix right.
[00:10:54] Speaker A: But if it's also. But if you scoop and there is no drippage, I'm also concerned that it came out of a can. It has to be that, right? Like, you scoop it, two drips and then we stop.
That is true. Good bean dip to me.
[00:11:09] Speaker B: Hey. And for folks that are watching this right now, we are not saying anything. Like, it's not trying to. We're not trying to sound racist. We're just trying to sound like, you
[00:11:15] Speaker A: know, I'm giving you credit.
[00:11:16] Speaker B: Correct, Correct. Correct. And it's like, you know, like. But there are some time. And I think. And I think this is where it comes from. I think I. This, this is just a hyper. What do they call it?
[00:11:26] Speaker A: Hypothetical or hypothesis?
[00:11:27] Speaker B: Hypothesis. This is just my hypothesis. Okay. My hypothesis is that I think we have gone to.
I know I have. I have been to restaurants that were supposed to be, you know, like, you know, Mexican restaurants, Chinese restaurants. I have been to these restaurants that were running by other ethnicities and they just.
[00:11:47] Speaker A: Oh, it don't hit.
[00:11:48] Speaker B: And it just wasn't the same.
[00:11:48] Speaker A: It don't hit, though.
[00:11:49] Speaker B: Beans wasn't the same at the Mexican restaurant. Even if the, the, the fried rice was not the same at the end. No. It's like there's something missing.
[00:11:57] Speaker A: Yeah. I don't. And granted, no disrespect to a Nigel or Jonathan that went over there or went to that mom and pop and learned it. They ain't teach you everything, dog. Nope. Because I. It never fails.
[00:12:10] Speaker B: Yeah.
[00:12:11] Speaker A: Somebody else learning from somebody else. You missing something. Yeah, you're missing it. And I hate to tell you, you are. Which is why I said I might be A little racist, but I'm telling you, Chinese, Mexicans, they. Restaurants, if they're running slaps, and if you say it's not, you just don't have good taste.
[00:12:28] Speaker B: I mean, folks. And if you. If y' all don't believe us, you can Google. You can Google this right now. You can see when chef Ramsay was preparing pad Thai for a Thai. A Thai restaurant for one of the master chefs at the Thai restaurant, and the. And that chef ate it after Ramsay made it, and he was like, nah, it's garbage. Do it again. It's not. The noodle was wrong.
[00:12:48] Speaker A: The.
[00:12:48] Speaker B: The stuff was wrong. There was something that was. That. That didn't make.
[00:12:50] Speaker A: And what's my other thing? I gotta. Oh, obviously, at my Chinese restaurants, not just the fortune cookie, but then they also give you. Nope, sorry. Wrong restaurant.
Chinese restaurant, gotta have my fortune cookie at the end. Okay. Mexican restaurant. I get the Mexican candy with my receipt.
[00:13:10] Speaker B: Yes.
[00:13:10] Speaker A: If I don't have. If that's not there, not and not. It's at the counter. The best part, they bring you your receipt. However many people there are, it's that many on your receipt.
[00:13:20] Speaker B: The best is when it comes with the little cinnamon toothpick.
[00:13:23] Speaker A: Yup.
[00:13:23] Speaker B: When it has a little cinnamon toothpick with that, then I'm like, oh, yeah, yeah, yeah.
[00:13:26] Speaker A: You legit. Yeah. You can't get that nowhere else. Yeah. But, yeah, I just had certain tendencies because I went to Golden Star last weekend, and I was just looking around, like, why am I so excited? Because I know this is going to be good.
[00:13:37] Speaker B: Yeah.
[00:13:38] Speaker A: And I was observing. I was like. Because I know.
[00:13:40] Speaker B: Yeah.
[00:13:41] Speaker A: I've walked in, like I said, got my fish tank, got my little cat. Meow, lady. I walked in, she's like, how many? And I'm like, four. And she's like, okay, over here, I go sit down in the booth. The booth has that bright ass red chair that looks like it's been there since 1980.
[00:13:57] Speaker B: Oh, yeah.
[00:13:58] Speaker A: Got holes in it and everything. Ain't fixing that matter. Got that shag carpet. The walls got every part of their heritage on the wall.
[00:14:06] Speaker B: That carpet sometimes leads into the bathroom.
[00:14:08] Speaker A: Oh, yeah.
[00:14:09] Speaker B: Oh.
[00:14:09] Speaker A: If it leads into the bathroom, I
[00:14:11] Speaker B: know I'm not as legit now.
[00:14:12] Speaker A: It's legit. I'm about to be in for a good treat.
[00:14:15] Speaker B: That's like, when I drive. When I drive down to Tucson, when I play down in Tucson, there's a place called the Laps Cafe down in Tucson. And when I used to play down there, I used to go straight south Straight to Nogales.
[00:14:24] Speaker A: And there's this.
[00:14:24] Speaker B: There's this restaurant in. In Nogales, Arizona, and there is nobody on this planet that can put down a chili relleno like that. Like, nobody. And in fact, that sometimes it ruins it, too. Like, I don't know if you've ever had the restaurants ruin it to where you walk in and you had that meal, and then you try to go back and then you tried another restaurant and you order that same meal.
[00:14:45] Speaker A: Yeah.
[00:14:46] Speaker B: You just look at it like, man, yeah. No, this don't even come close.
[00:14:49] Speaker A: I like Taco Bell. When they try to. When they try to do something. When they try to do. Like, for me, I'm a big enchilada fan. If you. If you're a Mexican restaurant and you want my heart and my soul and my money, give me.
Let's see, at Fiesta Guadalajara out here, it is the large number two combo. It is three enchiladas, and I get an al pastor, a chicken, and a shredded beef with rice and beans, and it slaps.
If you make me enchiladas, I will be at your beck and call.
That is. That is the one. And when I go to a Mexican restaurant, this is the first thing I'm looking for on the menu. I'm looking for the large, small combo section, and I'm looking for the three enchilada combo. See?
[00:15:36] Speaker B: And that's funny. You go straight to it, too, don't you?
[00:15:37] Speaker A: Oh, yeah.
[00:15:38] Speaker B: Like, I.
[00:15:38] Speaker A: Straight to it.
[00:15:39] Speaker B: They'll hand me a menu that'll be fixed, and I'll flip it open and just look and be like, yep, number 16 with the. And I. I get. I get the number 16, which is a chili rieno with the. The chimichanga. The deep fried chimichanga. Yeah, that comes with that. With the. And I get. And I. I'm a. I'm a. I'm a black bee, black pea, black beans, mix, refried. I love black.
[00:15:59] Speaker A: I love the refi. I love me some refrigerant.
[00:16:01] Speaker B: I like some refried beans, but I also like some black.
[00:16:03] Speaker A: And especially within that meal, specifically.
[00:16:05] Speaker B: Yeah. Well, no, it's. It's because I'm at the restaurant and I'm sitting down. I will switch beans up sometimes with the meal. Beans with the beans with the dip. Like the refried with the dip and the salsa.
[00:16:15] Speaker A: Yep.
[00:16:16] Speaker B: Fantastic. If I'm using my chest for that. But then if I get my meal, I want my black beans. I want the black beans. I want the rice, I want the stuff mixed Up.
[00:16:24] Speaker A: Oh, what you got?
[00:16:25] Speaker C: If you walk into, like, say, like a fast, casual, like, taco, like, you're just getting. They just sell tacos. They don't do, like, enchiladas or things like that. See those? You know those party banners, like, the multicolored things on the side?
[00:16:37] Speaker A: Oh, yeah. Oh, yeah.
[00:16:38] Speaker B: How did I almost miss?
[00:16:39] Speaker A: Yeah.
[00:16:40] Speaker C: If I don't see that, it's not good.
[00:16:41] Speaker A: Yeah, no.
[00:16:42] Speaker B: If it doesn't look like there should be a pinata hanging or there should be, like. Or somebody's quintierta or something like that. Yeah, yeah. No, I'm out.
[00:16:49] Speaker A: I feel like you're invading on a private family party, and it's just like. Oh, no. That hangs up all day every day.
[00:16:53] Speaker B: Yep. And then you go into that fake Mexican restaurant and then you walk in there and it's like a. It's like Feliz Navidad spelled wrong.
[00:16:59] Speaker A: Yeah.
You know what? I know as any. This combination. This is a combination that just can't go. Call me disrespectful. You can't call yourself an authentic Mexican restaurant. And you got the latest sitting arrangement inside. I'm sorry. Like, you can't. You can't have, like, a nice polyester
[00:17:22] Speaker B: way that it's laid out.
[00:17:23] Speaker A: Yeah, yeah, I can't. I've been to places.
[00:17:25] Speaker B: So it's gotta be one of them uncomfortable booths. Yes. That stick you in the stomach when you slide in.
[00:17:31] Speaker A: Absolutely.
[00:17:32] Speaker B: And if it's not. If you're not like this, and you're like. Well, it's not authentic.
[00:17:35] Speaker A: Yeah.
[00:17:36] Speaker B: Like this.
[00:17:36] Speaker A: Yes. Okay. It's got to name. Tell me if you know of a nice restaurant that slaps with authentic Mexican food, please tell me, like, to your core, where you like. I will go.
[00:17:48] Speaker B: You know what's funny is, like, every.
[00:17:49] Speaker A: You can't.
[00:17:50] Speaker B: Everyone that I've. Everyone that I've. I've eaten at, like, if I'm eating with somebody else, they have to sit on the side with me because I have to push the table.
[00:17:57] Speaker C: Yeah.
[00:17:58] Speaker B: Forward so that I can fit in the booth.
[00:18:00] Speaker A: No, A true authentic Mexican and Chinese restaurant. They also got the damn table that's got 12 fucking chairs around it.
[00:18:06] Speaker B: Yeah.
[00:18:06] Speaker A: By default.
[00:18:07] Speaker B: Yeah, yeah, yeah.
[00:18:08] Speaker C: It's been to Gripaldi's. It's across.
[00:18:10] Speaker A: Oh, yeah, yeah.
[00:18:11] Speaker B: Oh, yeah.
[00:18:12] Speaker A: That place is good. That's.
[00:18:13] Speaker C: But it's. It's a little bit more like high class. Like, their menus are not paper. Like they're in a booklet.
[00:18:19] Speaker B: Right, right, right.
[00:18:20] Speaker A: Yeah.
The menu. That was one thing I was Going to say to me if it's. If it's only one sided. But I had to change that up because the Fiesta Guadalajara got a. It's a book. It's like two to three pages.
[00:18:32] Speaker B: Yeah.
[00:18:32] Speaker A: But it's because they're showing you every damn thing. They gotta. They got a picture for everything.
[00:18:38] Speaker B: Everything got a picture. So therefore the French fries got a picture. The nachos got a picture. The refried beans will have its own section.
[00:18:46] Speaker A: There's a picture
[00:18:49] Speaker B: like you imagine the person that put that menu together.
[00:18:52] Speaker A: Oh.
[00:18:52] Speaker B: Like that person was sitting there like, look, I need everything that we cook laid out on this table right here.
[00:18:58] Speaker A: Can you imagine the person that was whipping up everything and just batting. Wait, before you take it out. Okay, wait, wait.
[00:19:03] Speaker B: You know what's funny though? For an old person like me, like, that helps me out a lot because sometimes you actually want to see what this is going on before.
[00:19:10] Speaker A: I owed it before I'm mid-30s and I. I kind of low key. Need the picture.
[00:19:14] Speaker B: Right, right, right.
[00:19:15] Speaker A: If I want to venture off to something else again. Because it's not in English, it's in Mexican or, Or.
[00:19:20] Speaker B: Yeah.
[00:19:20] Speaker A: Or in Chinese writing. Yeah. I need the picture. So what the hell? I'm ordering.
[00:19:25] Speaker B: Right, right, right.
[00:19:26] Speaker A: I'm not trying to order a.35 on accident. I got a damn goat tail that I didn't know.
[00:19:30] Speaker B: You got a duck neck or something.
[00:19:31] Speaker A: Duck neck or something.
[00:19:32] Speaker C: Another thing too, like, for me as a white dude, if I walk in and everyone's staring at me because I'm the first white person they've seen all day, I know it's gonna be good.
[00:19:42] Speaker B: I had that.
[00:19:43] Speaker C: There's a taco truck or not a taco truck.
[00:19:45] Speaker B: Wow.
[00:19:46] Speaker A: It's like a market.
[00:19:47] Speaker C: And I walked in and they all like, they didn't like stare at me, but like, I could tell.
[00:19:51] Speaker B: No, they were staring. They were staring, Sean.
[00:19:54] Speaker A: You know what they was doing? They were like, guy right here, you don't know what he about to get into. This is. This is real. What are they like in the South? Like, this is a real. This is real Southern food. They're like, this is real Chinese.
[00:20:05] Speaker B: I have a confession too. About, about his, about Spanish, Mexican restaurants. Is that I like it when it's. It's funny to me to see it happen.
[00:20:13] Speaker A: I don't even know where you're going.
[00:20:14] Speaker B: No, no, it's just funny for me to see it happen is when I see like a, you know, like a white dude walk in and he looks, you know, you know, he's got suit, tie, whatever. He comes in and then they look at him and they're just like, look at this dude. Right? Like, look at this dude. And they're like, you know, hold on. Then he looks it up, and he speaks better Spanish than anybody else in that room.
[00:20:33] Speaker A: Oh, yeah.
[00:20:34] Speaker B: I will sit back every single time. If I'm waiting, I'm like, nah, you can go ahead. I'm gonna watch this.
[00:20:40] Speaker A: I gotta.
[00:20:41] Speaker B: I'll wait for the next table because this is fantastic right here.
[00:20:44] Speaker A: Or.
[00:20:44] Speaker B: And he's saying it, like, rolling the R's and everything. Like, did his. The right way to say it the right way. And they look at him like. Like, holy crap.
[00:20:52] Speaker A: Like, you know what I mean?
[00:20:53] Speaker B: They might knock their cousins and be like, hey, don't. Don't say nothing around this dude, because this dude gonna understand.
[00:20:57] Speaker A: You know what I want in life? This is on my. This is like a stupid bucket list.
[00:21:01] Speaker B: What's that?
[00:21:01] Speaker A: I want.
I want to be that guy at a Mex, a true authentic Mexican or Chinese restaurant that they know so much that I become a part of the family unofficially. Like, you know where there's certain places you go where they, like, just know your order.
[00:21:16] Speaker B: Like the.
[00:21:16] Speaker A: Like the.
[00:21:17] Speaker B: Like the norm on cheer status.
[00:21:18] Speaker A: Yeah.
[00:21:19] Speaker B: You just walk in.
[00:21:20] Speaker A: I tell you right now, Fiesta Guadalajara, the day that I could just walk in there like, oh, sing your Twitter. I'd be like, oh, I made it.
[00:21:26] Speaker B: I can do that at Chapala.
[00:21:28] Speaker A: You can?
[00:21:29] Speaker B: Yeah. Chapala knows me. Chapala and Jalapenos. Jalapenos in Caldwell.
[00:21:33] Speaker A: The one in Caldwell. Yep.
[00:21:34] Speaker B: That they know me.
[00:21:35] Speaker A: That's one of my dream bucket lists to be. To be able to walk in and then if I could. Oh. If I could fluently speak. Oh.
[00:21:42] Speaker B: I'm trying to get their supplier. And this is what I mean by that. Okay. I bought.
[00:21:46] Speaker A: You ain't gonna never get that.
[00:21:47] Speaker B: Coca Cola in a bottle is the best Coca Cola to drink in the glass.
[00:21:52] Speaker A: Glass bottle, hands down.
[00:21:54] Speaker B: Because those ones are made with real. With pure sugar cane.
[00:21:57] Speaker A: Yep. So.
[00:21:58] Speaker B: But when I go to the restaurant, their bottle is, like, this tall.
[00:22:02] Speaker A: Oh, it's taller than your stand.
[00:22:04] Speaker B: Okay. But that's what I'm saying is, like, if it's. Where do I get this? Why do I. Why do I gotta come here to get it?
[00:22:10] Speaker A: You don't got that connect, though.
[00:22:11] Speaker B: I don't know I'm gonna find it. I know. I know that.
[00:22:14] Speaker A: This better go to Jalapenos and something. You ain't in there yet. You can't Go to them and get it.
[00:22:20] Speaker B: I know they won't tell me.
[00:22:20] Speaker A: Yeah, you ain't in. You ain't all the way in. Yeah, I'm talking about all the way in where I know every little. When they bring it, it's like, oh, I know what they made to make that one right there.
[00:22:27] Speaker B: Oh, when you just sit down, they don't say nothing.
[00:22:29] Speaker A: Yep.
[00:22:29] Speaker B: They just. They just put your stuff down and be like, it'll be out in a minute.
[00:22:32] Speaker A: Yes, I. That's the status.
[00:22:34] Speaker B: You want anybody out there.
[00:22:35] Speaker A: If you are a true authentic Chinese Mexican restaurant. Let's. Let's just be friends. Let's just get it locked and loaded. Because I. I will do. I will live there. I will do this show from there that if you looking for Twitter, you will. I want that in my life.
[00:22:47] Speaker B: And you know what? And that goes with any food, not just Chinese, Mexican.
[00:22:50] Speaker A: Like, there's.
[00:22:50] Speaker B: For me, I'm really picky on my stuff, like, on anything.
[00:22:53] Speaker A: Well, I feel like I brought this up because of. With you being Polynesian with rice. Like, I feel like if anybody else is going to hit you right with rice, Chinese, with every.
[00:23:02] Speaker B: With anything. Like, I mean, I mean, yeah, I'm Polynesian, but I mean, I was raised in the Bay Area, so like, I'd be out in Oakland, you know, and if I see Dale and Kathy's, you know, back backyard barbecue right next to Big T's smoky and hot barbecue, I
[00:23:19] Speaker A: mean, you gotta go with mom and Pop. I mean, and they better. They better look like they had everything.
[00:23:24] Speaker B: You got Dale and Kathy over here, and you got Big T's Big Tyrone sitting over here.
[00:23:28] Speaker A: Oh, you're saying they're different, but they're all barbecue.
[00:23:31] Speaker B: But they both barbecue. They both in the hood. They both sitting in front of you. But one is, you know, Dale and Kathy, and the other one is Big T. And I'm going to Big T like.
[00:23:41] Speaker A: Cuz Big T probably kind of slanted a little bit because he ain't going to afford to fix that tea.
[00:23:45] Speaker B: Big T is like that one that we was talking about when we were saying if, you know, you. If you. If you work in the grill, you don't talk to people. You just scoop T. Get it? Get out of my face. That's Big T. Big T. Like, Dale and Kathy will be like, here you go. Did you want another? Did you. Oh, you didn't need one, Dale, we need another one. No, like, Big T would be like, you still here?
[00:24:03] Speaker A: Yup. What you doing?
[00:24:04] Speaker B: Grab your shit and go.
[00:24:05] Speaker A: Yeah, get out.
[00:24:06] Speaker B: Yep. And that'd be the best. That'd be the best barbecue of all time.
[00:24:10] Speaker A: Get in the comments. Any, not just Chinese or Mexican, if I miss anything on that list, that is a guarantee. I don't think I did. I feel like I hit it hard.
[00:24:17] Speaker B: You pretty.
[00:24:18] Speaker A: You hit it. I think I hit him hard. Also, producer Sean brought one. I almost forgot about that guy.
God, that was a good one.
[00:24:24] Speaker B: And, and, and if this is the first time you coming here and you watching us like right now, please, you know, if you like what you see,
[00:24:29] Speaker A: like, like, subscribe, subscribe it, get on,
[00:24:32] Speaker B: throw in a comment, say you knew, tell us what city you from, tell us where you're you're coming from. We always want to see that. And I know sometimes when we talk with this show that we don't, we don't ever stop. And like sometimes we do, but we don't ever give SB Studios a shout out. And I want to start doing that
[00:24:46] Speaker A: because we got to.
[00:24:47] Speaker B: We work with a nice, tight professional crew on this podcast and they've been helping us from the beginning. We've been with them almost two years now. And you know, I just. From Johnny to Nigel to, to Roberto to, to Sean in the studio right now, I just, I appreciate all of them.
[00:25:02] Speaker A: Yeah, much love to them. They make us look pretty.
[00:25:04] Speaker B: And I'm telling you, if you out
[00:25:05] Speaker C: here, we appreciate you guys.
[00:25:06] Speaker B: And if you out here in Idaho, man, you're looking for cats that act professional, that do it, better come get em, find SB Studios.
[00:25:13] Speaker A: S as in Sean, B as in Boy Studio. That's it. But yeah, get in the comments. Like I said, hit the, like, hit the. Subscribe Chinese, Mexican, whatever type of authentic restaurant. What is your go tos that solidifies that that bad boy is going to be good?
[00:25:28] Speaker B: Yep.
[00:25:28] Speaker A: And I'm sorry if your name Nigel and Jonathan and you do work at a Chinese Mexican restaurant. No disrespect, bro, but I'm just saying you better be.
I will say this to end it.
If you are working there, like I said, you better have some relation. You got married, you married the daughter or the son or you grew up with.
[00:25:47] Speaker B: Yeah. If you just stopped working at McDonald's and saved up your money and bought the restaurant, you just wanted to buy one now. Nope.
[00:25:54] Speaker A: Nah, bro, I don't. I feel like they, I feel like in that culture they wouldn't just hire.
[00:26:00] Speaker B: But you know what, if you did that, if somebody went out, if somebody went out and did that and bought their own restaurant again, guess What? I'd give them a shot. I'd always give somebody a shot. I'd give somebody a shot. I'd be like, you know what? Just, just that way, if I say, nah, man, that's why I'm over here on this side.
[00:26:13] Speaker A: Well, you know what?
[00:26:13] Speaker B: That's why you either go give me ammo to stay, or you gonna give me ammo to go.
[00:26:16] Speaker A: Well, you know what? That's why you are my co host. I will, I will let you go be that test experiment with those two type of foods. I ain't doing it.
That's fine. I'm sorry.
[00:26:25] Speaker B: Because I'm gonna be that with food. Sometimes you might stubble on in a dining room. You know what I mean? Like, you might be like, man, you need to try this.
[00:26:32] Speaker A: I have stumbled and fallen if it has not been authentic. So I hey, THC got y'. All. You got a new restaurant out there. He's your guy.
[00:26:41] Speaker B: I'm coming down.
[00:26:42] Speaker A: He'll come tell me if it's good or not. Yep, I'm twitty. That's thc. Hit the like, hit the subscribe comment below, let me know. I think restaurants. What are you looking for to make it that right? Till next time.
