Gustavo & Kate Romero: Love, Corn & the Hustle

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You know what we doing?
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Y know it takes a special track to do this. I’m on my super sauce. It’s just the fluid is the chef. I’m here to remind y’all I’m sick with it. My name
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is Tuck that is ubiquitous meaning it’s one and the same. Simple and plain. I’m all about my paper. The bacon jitter and
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pain. I got these lanes running for the border. The talent to Mr. Porter. Keep it flowing like it’s water. But here we go. There we go. Creeping to a low
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speed. Is it him and his friend sitting in the nose ble playing cool? He ain’t special just cuz he’s on TV. Everybody’s
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hands up acting like they know we Welcome, welcome, welcome to another episode of the Taste Music Here food podcast show. I am your host Ed Porter.
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This is the place for food, music, and culture and how they all connect. Today we have
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two very amazing guests that traveled such a very long way to be here today.
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Um, before we get started, I I definitely want to uh attempt to pay them the proper
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give them the proper flowers they deserve with this intro. Okay, so here we go. Today’s guests are the heartbeat behind one of the most culturally rich
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and unapologetically flavordriven spots in the Twin Cities. These partners, both in life and in business, aren’t just
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making tortillas. They’re preserving stories, honoring ancestry, and redefining what modern Mexican food can look like through Nixa in aura by Nixa.
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From the ancient tradition of niximalization to a James Beard nod that turned heads nationwide, their work isn’t just about the food on the plate.
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It’s about the soul behind it. They’re bringing the baselines of Hidego, Mexico, and the temple of Minneapolis
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into one shared rhythm. So, let’s tap in because today we’re talking about heirloom corn, cultural preservation,
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creative grind, and the melody behind the masa. Welcome to the table, Gustavo and Kate Romero.
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That that seemed perfect to me. Yep. Thank you guys for being here. Thank you very much.
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Thanks for having us. Yeah, there’s Everybody has a First off shirt. My corn shirt is in honor of you
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guys. Um I’m a lover of all things tortillas. Honestly, I think it’s the perfect bread. It’s a vehicle. It is a bread.
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It’s a vehicle. This is the perfect vehicle.
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Talk to me about how you guys first off, how did you guys meet? That’s this that’s that’s even a better question. How did you guys meet?
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I lived here.
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It’s my fault. He’s here to point that out. You did it. Okay.
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I was um I was raised in Poland for many years, but when I was 11 12 years old, we moved here to Minneapolis. Um I grew
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up here for the most part and then went out to San Francisco um to do a little postculinary school like big dreams I
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want to cook there and eventually have my own restaurant.
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Um and then that’s where I met him in San Francisco.
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Awesome. Awesome. What years was that around? 2009.
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No, 2010 is when we started working together.
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Okay. Yeah. So yeah, I I I lived in the bay for 11 years. So, I went I actually
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was here in 98, opened up Aqua Beach, left in 03 to the Bay. I was there for 11 years. I I love the Bay Area. This is
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It’s a It’s a It’s different.
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It’s wonderful. It’s a lovely It’s super cultural.
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I love it. I I literally love love the beer. It’s It’s um It’s one of those places that you just have to experience.
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That’s a Okay. From there to here, though. Like, h Well, I think we were kind of done with San Francisco. Yeah. um he left to go to
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Miami and help fix a restaurant down there for a restaurant group. I think he ended up working at like two restaurants. I moved back home. So I was like and we we were doing long distance.
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Yeah.
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Um then there was the idea that oh maybe we’ll like Miami enough and I’ll go down there and then I went to Miami. Yeah. Miami is good for the weekend.
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So yes. Two days max. Well, I did. It was wonderful to go like around, you know, Thanksgiving or like when it’s cold, but
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then when you go in June, you’re like, I can’t do this right now.
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Miami is is a beautiful again, beautiful place, great great food, scenery, beach, all those things.
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It’s not real. Like there’s a lot of it’s it’s it’s not a like you would it’s very it’s very Hollywood. Like it’s it’s hard
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to describe that. Like I nothing against it. I just think that it’s not it’s such a tourist destination that like you have
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to go to the outskirts of Miami to really see people live. Yeah.
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And for a per especially raising a family, that’s not at least that’s not how I, you know, think of of that as well. Like
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for me, when I started when I had my family, like I had an opportunity to go back to New York.
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First off, my kids are way too soft to my kids are way too sheltered and I’ve I’ve babyed them too much. So they yeah they wouldn’t survive. They’d be Yeah.
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broken naked on the corner under an hour. But yeah, this is a great place. Minnesota is a
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great place uh to raise a family for sure.
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Yeah. And I don’t necessarily know if that was our plan when he ended up moving here. There was a long period of time where we like you don’t really want to have kids. You know, we were on that
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page for a very long time. Um but we both what I knew once I moved back from San Francisco is that this city was
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getting like the culinary scene was growing. Absolutely.
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At that time so we came back and it was 2013 2014 when you started seeing like a lot more pedigree and
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it was like we can probably have something here you know we can maybe own a business here one day. If not, we will be working in this city that is starting
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the trend, right? The trend is starting of like good food and good eating. Um where in San Francisco is like this has been there for years. It’s established.
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It’s well established. Let’s talk about that. So, so initially, so again, I came here in ‘ 98 with a a restaurant that was established in New York
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because there was a large population of Swedes here outside of Sweden. Yeah.
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Way ahead of us time at that time. There was uh Goodfellows, Murray’s, those were the two only two fine dining establishments
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here. So it nobody did somebody didn’t do the research enough to understand that it was way too early on for that.
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There is literally specifically now um of course with you guys being a part of that movement this you can get pretty
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much the best of any cuisine in the cities and a lot of it in this eight block radius here.
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This is insane. So like this is this is is like restaurant row becoming restaurant like all the I’m talking about heavy hitters though. It’s not just like food.
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Oh, this you can just stumble upon any one of these corners and and have the best meal of your your life. That to
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me is special. But people don’t talk about it like it’s not it’s it’s known but it’s you have to be in the know to
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know, right? And so why why do you think that is? Why do you think that it’s okay? So, you have Chicago, right? So,
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there’s you’d be hardressed to find a couple of blocks or or four mile radius like what we have here
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in any city except for San Francisco, New York. Okay. Chicago is but not that not that much of a congestion of that
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pedigree of restaurants. Why do you think that it’s not really celebrated the way that that it is in other cities?
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here.
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I think that a lot of people don’t understand that it’s happening. I think the for for you that realize that it’s
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happening, you have to go to other places and figure out that it’s not the same. Yeah. It’s not normal.
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And and you know, for us that we have the opportunity to live in different places and work in different places. You know, you work in a restaurant except
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for like place like San Francisco where like you go around the corner, it was another badass restaurant. Mhm.
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Um, you know, most places they they have one place here and then another place there and it’s kind of like scattered over the
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city. Um, and then when you when you stay in a place like the one that we have right now and then you can just like cross the street and go to another
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place or go next door and go to another place, I think it’s very special. And and I think that people start realizing because we see a trend on people just
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coming and then having a drink with us and then going to eat with Gia.
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Yep. or going to end and then you know and it just like they kind of like like they they see what what that does and
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and from the beginning when we when when we start like working in there and like we saw these places opening uh you know
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having Christina like few blocks from from where we had to like we always say that like this was so good for for us
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because people have like now people can drive here and be like you know if we cannot get to one place we go to another park and just walk and just walk and see where you can get in.
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And for so long, this part of Northeast is was like and is still known as the arts district. So like art forward,
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but you know, people we’re bringing more art here. When you think about it with the food like we want to be in a place
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where like especially with our restaurant, you know, a lot of the art we have on our walls is local artist.
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Absolutely. Because we want to celebrate that and then have people come celebrate that with us.
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Yeah. I I liken it to the theater district. And any city, any major city has a theater district. And they usually you’ll have the theaters and then you
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have museums and they’re all clustered together.
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And so that is how I look at this honestly. And it is art. Food is art.
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And it’s the the whole dining experience. And to be able to have that in such a rich tapestry
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and just a small radius is super cool and unique and it should be celebrated. And because that’s not a normal thing and then it’s not
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and it takes it or it takes years to develop that like a San Francisco or New York. It that that didn’t just happen overnight.
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So yeah, I mean and you guys are like you said, you definitely celebrate um local art and
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art in general because as we all know, you eat with your eyes first, right? And so that is well represented in everything that you guys do. Everything
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you guys do it is super duper intentional and purposeful. Let’s talk about that. Let’s talk about the intention to detail to every little
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thing, even down to the name Nick. Of course, that’s a nod to the magical process of So, I spent um I spent a
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month in um in Mexico doing some tequila research for
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So, mostly like Yeah. Yes. I had I had a blast. So, it was I was just down there because we’re um we’re doing opening up uh a new
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restaurant that I wanted to do some some research and so I was set up with some people and going to deal with look at all the agave and that the whole process
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of making tort everything. So, I fell in love with obviously I was just geeking out just like I love process
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how everything that you guys do is intentionally to highlight the corn, right? because that’s where it
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all starts from. Talk to me about laying in all that intention to everything that you do. And so it’s I
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think it’s a a super duper skill set to do it so seamlessly so that most people don’t see it. So let’s speak to that.
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Let’s let’s talk about how and why.
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I I think uh it kind of grew as as we were growing. um you know the we always
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wanted to have a a restaurant like that was a dream uh but we never knew how it was going to happen and and what it was
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going to happen. So when we start um making family meals and we start putting tortillas into the packaging and we
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start seeing the reaction of people and we got approached by stores saying like hey we want to sell you tortillas.
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uh first an opportunity to market but also we saw an opportunity where a lot of people didn’t know what it was. A lot of people will ask us uh is this flower
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uh what are you putting for coloring? Uh and how to explain to people the corn was different and then um the importance
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of it. I think that that’s kind of when it clicks for us to be like we can we can change something here. You know we in the middle of corn country and people
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saw corn completely different the the way that we saw it. Um and and it was a very important part of for us to share
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the the importance of it and the education right like the education part because I think we looked at it too it’s like started with tortillas the humble
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tortilla but you know people had to learn about the process the process is so much different than like a regular tortilla not just mixing
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masaharina with water and and pressing it and it’s done. You’re doing this long cooking process.
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Then after the tortilla when we were like, well, you can also teach people what else they can do with this dough.
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Absolutely. Yeah. And I think the the the the biggest part of that is you guys
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this becoming what it is. You’re also helping to preserve the heirloom corn
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because I’m a huge proponent of, you know, being able to access have
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access to things in their original state um because they were never broken to begin with. And so
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there’s a vast different amounts of types of corn and they have everything changes with the with that and it’s not
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all corn is not created the same and then there’s this I mean it’s so it’s so many different varieties and there’s yeah
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the different applications for it and the fact that you’ve become it’s the museum of for the corn honestly and so I
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think it’s super cool. I really do and it and it’s it’s a definitely a labor of love like we were talking about off camera before the uh it’s not a cheap
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process you know it’s not you know and it’s is it’s important to to see it that way because I think the
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you know we have the option you know now is is uh the company that we purchase the corn from um they they produce flour
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which we know they they use good corn to process the flour power. Um, but that doesn’t change what we want to do and it
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doesn’t change uh our idea and our commitment to show people what our food is actually look like, you know, and
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uh the importance on the process, you know, and the importance on the flavor and the importance of um what what culturally means to us uh to be able to do it that way.
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Absolutely. Absolutely.
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And because it’s such a labor of love and and it is such a labor costwise, um I think it puts in a unique position.
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You know, if we continue to do this and we respect the process, you know, we want people to eat things that are not just better tasting but better for their body.
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Absolutely.
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Um maybe that’ll like, you know, restaurant’s the hard business. So maybe it will like be around for a while. Yeah. Trickle down effect. Absolutely.
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Absolutely. Um like to play a little game right now.
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So we do this little game we’re going to play is called this or that. But it’s the husband and wife edition.
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I knew you were I don’t have this opportunity like they listen I I now I get to you know this is going to be good for me
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hustle okay yeah it’s it you know you can see also why I think the reason the our business
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is successful is because we are very different and that’s and that is the key so every good business relationship
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you have alter egos in different areas like so wherever one is lacking in or or
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or overbearing in one area. You have to have that balance. It makes for the the best relationships whether business or
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not have to have that levity. So, all right. So, here we go.
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[Music]16:34
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This is this is that. So, I’m going to ask you a question and then I want to get an answer from both of you on the question. All right. So, which one hits
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harder? Arguments in the kitchen or silence in the car ride home. Arguments in the kitchen. Yes.
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Yeah. Because it affects everybody. Yeah. Yeah.
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I’m like, “Oh crap, who heard that?” You know, I’m like, “I can’t believe I just said that to you right there.” Well, you don’t you don’t think about
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it. You hot, you say something, you’re like, “Oh, crap.” And so then the the silence in the car ride follows.
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Yeah. Yeah. That it’s coming anyway. going anyway.
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It’s true. It’s like what needs to happen before doing it’s passion. So that’s the passion.
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Okay. Which one wins in your kitchen?
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Take a risk on a new dish or play it safe with the signature hit.
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Take a risk 100%. Yeah. Okay.
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I like that. Plus you always have the base of the safe. You can always You can always go back.
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You can always do Exactly. It’s never going anywhere. We’ve had that sometimes with dishes. We’re like, “Okay, this was” But then, you know, it gets reviewed and
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then people keep coming in and asking for like, “Okay, I cannot hear about it anymore. Put that dish back on the menu next week. We have the mole.” Yeah. Let’s just make it. Let’s just
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make it. Make it. Okay. Where’s your compass pointing right now? Build the brand bigger or protect the peace?
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Interesting. I think we both have different answers, but I think that that’s because we like like he wants to
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build it bigger, I think. And he, you know, he always says he wants to be retired by 50. Well, that’s approaching in, you know, about seven 17 years. No,
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I’m just kidding. Um, but you’re looking at 20, man.
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That’s what he does that part while I make sure. And, you know, we have the help of my wonderful sister who helps us like do all the backend business stuff.
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Um we do that for him so we can do both at the same time. Understand? So build it.
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Yeah. Yeah.
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So like exactly you I like peace but um I think the having a
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having a a a goal uh to attain um it provide peace in the long run.
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Very true. Can’t shake up the world in a vacuum. Mhm.
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needs to Well, they don’t necessarily always have to be like, “Oh, we want another restaurant. We want another business.” Like, you know, one of the things he’s doing right now is this beautiful USDA
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funded project that is about like it’s bringing chefs from all around the country to come here and work with the
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scientists from the U of M to adapt this heirloom corn here. Right.
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So, we’ve been growing it for years and now we’re going to do like testing and that is part of building it. Absolutely. Absolutely. Absolutely.
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That’s That’s cool.
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What fills you up more? Being praised for your food or being seen for your purpose? Purpose. 100%.
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100%.
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Cuz I think if you get the purpose, then you get the food. Absolutely.
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Well, I mean, you know, like the the preservation of corn and that like you can, you know, sometimes maybe you won’t like a dish, but you can respect the
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fact that I’m trying to teach you something with it.
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Yeah. Yeah. I look at it that way. You know, it’s like with music, right? You don’t have to I understand that you can see talent, right? You can see
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um the level of intent and and in and years it took to attain a certain skill set whether it’s my jam or not. Like I I I can see the skill. So I respect it.
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Um and food is funny because we were just talking about this earlier.
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the the barrier to entry to be an expert so to speak about certain things, a
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critic is very low. So the average person doesn’t understand what it takes to get from point A to point B
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and something that looks so simple to do the level of skill set and time and
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energy and research that went into like I’m pretty sure down the line after you did finish this project with they’re not going to talk about the the 10 years
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before that went into you know the research the research and that that to me is
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the travesty of the industry. And and I think things are turned a little bit because the more that we put things out there and people get to see and
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well and I think like people see you know now you can see videos and you see like how intricate things can get and
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you know we always talk about uh our restaurant and whether it’s not perfect it’s like you know it was perfect for us. Uh, but I always say that I I would
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like for us to have an open kitchen because, you know, you see a you see a a a dish uh a masa dish in the plate and
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you’re like, oh, you know, it’s corn again and it just this stuff, but you don’t get to see like how it’s made and
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and I think that that’s that’s super important, you know. I think that like again like the process is what’s expensive, you know, trying to explain
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people that you’re not just paying for the what you get on the plate. You also get paid for all the time that is spent creating that that that dish.
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Yeah. And the and the years of knowledge it took to attain it right to get there to get to where you are. That is the most important thing. So let’s talk to
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me about the role that music plays because it’s it’s a huge cultural thing specifically.
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praise and joy. So, I’ve I’ve been in your restaurant and and music is a heavy influence in in in the vibe of the of the
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environment. So, tell me how much of an important role it plays. And I haven’t been in the kitchen, so I’m sure it’s a different thing. I know I’m already
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knowing. I’m already knowing. So, I was like, “Turn it down. I can’t talk to you.” Uh, no, it’s it’s super important though. We we grew up um and then I
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include my team because we kind of uh culturally again it’s the same you know we we wake up every day with music.
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That’s that was my mom. Yep.
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You know like it was like six o’clock 7 o’clock in the morning when we go to school like the first thing she would do turn on the radio. Uh so music’s always
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been so important. Uh even if I wasn’t allowed to cook when I was at home, uh I would remember seeing my family in the
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kitchen with loud music, screaming, throwing [ __ ] at each other, having amazing meals. Uh and then it just it’s part of us, you know, like we I mean, I dance without music.
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Absolutely. Uh you know, I’m tapping all the time.
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Like I I I’m a horrible singer. She can attend to that.
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He’s a bad singer, but he’s an excellent dancer.
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I uh There you go. Play to your strengths.
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And and I think I think the um you see the difference uh you know I guess I guess the times where you know you get
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really busy and like the music kind of died down for any reason and and people still also um into what they do and they
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kind of forget that it’s not music. But the difference between having music or not is also very noticeable. It’s a rhythm that you that you pick up as as
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you it’s almost like you need like a like a background noise.
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Absolutely. uh to be able to to perform better. And you know, I work in kitchens where um the kitchen uh music was not
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allowed or you know, I remember a chef that told me that was the sound of concentration one time when he like turned the the music off. Um and and you
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know, there’s things that you remember you like, you know, I I get that and I get the importance of uh being able to focus on on what you’re doing. Um, but
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for me it’s just, you know, I I I like to see my kitchen in a way where people are comfortable and and people feel uh happy doing what they do. Absolutely.
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Well, that’s the thing. Music and food, I think, release endorphins in a part of our brain, right? That like if happy people make happy food.
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Absolutely. Yeah. It’s definitely transfers into whatever you’re doing, whatever you’re touching. The other the other thing is too is transformative,
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right? So, and um when you when you walk through the threshold of
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24 minutes, 48 seconds
your restaurant, you’re transported because of all the things happening to your senses. So, what you see, what you hear, what you
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24 minutes, 58 seconds
smell, and then finally once you taste, you’re transported into you know a
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25 minutes, 5 seconds
certain mode and mood. And that to me, music is a is is definitely a a huge part of that. But it also is into the
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mentality of the people that are creating everything. So that understanding that how important that is
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is the key. So what would you say if you had to create a playlist for that sets the mood for
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the restaurant? What would you say that is? Probably Kumbia.
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25 minutes, 34 seconds
Oh yeah. I think that’s something, you know, I mean, we we play different genres and and and the Latin uh um and
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all the Latin genres there are within within Latin music.
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25 minutes, 47 seconds
Uh but I would say the most consistent one is is kumbia. It’s is an upbeat, happy uh happy uh and then we know the songs
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so we walk around walk around singing songs and uh it’s a lot of Selena in the restaurant.
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26 minutes, 2 seconds
It’s it’s definitely Selena, you know, Queen got. Yeah. No, that’s awesome. That’s awesome.
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26 minutes, 9 seconds
Let’s talk about um culture and identity. So your work emphasizes
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heavily the importance of preserving Mexican culinary traditions
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as well as utilizing what you what is readily available to
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in a way highlight the area as well. And so how do you balance authenticity and innovation in a dish?
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Well, we we we trying to search things as close as we can. You know, we we work with couple uh farmers.
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They’re actually pretty cool. Uh we work with uh Black Radish Farm. I don’t know you’re familiar with them.
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26 minutes, 59 seconds
They’re uh they rent spaces um like backyards. Wow. People and then they grow stuff there.
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27 minutes, 7 seconds
And then last year they were really cute because I was like, I need the chile the pablano for the raino to be exactly this big. So they would just come every week and be like, is this the right size?
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27 minutes, 16 seconds
Yeah. But but you create those relationships and and I think that that that kind of helps um with the with like what we look for
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27 minutes, 25 seconds
because now, you know, they’re they come to me and they’re like, “Well, I have these things.” I’m like, “Okay, well, send it to us.” And then we figured out
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27 minutes, 31 seconds
how we merge into to the menu. And then I talked with Jose uh my chef the cuisine and was like, “Okay, we’re going
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27 minutes, 39 seconds
to have these items for the next, you know, two months. Like how do we incorporate into the into the menu?” Um
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27 minutes, 47 seconds
and then when it comes to like trying to keep it as culturally uh as we can like we also trying to look
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for all the ingredients they are very important for us that people don’t know them a lot you know so whenever we have and ingredients too that are like
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specifically Minnesota right like right so that’s like wild rice or if we do venison on the menu like having that
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28 minutes, 12 seconds
cross yeah we trend it tap into you know living here and working I had the opportunity to work in in good restaurants uh here and uh I was able to
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28 minutes, 21 seconds
pick up those those things that people really like like uh we made a pescadilla with walleye and I was going to say I’m like
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yeah like you have to have walleye like this you know we have or our or our chhattas with wild rice it’s like it’s those those things that people will
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recognize and be like okay I know this this is different but I know this and I know that it’s going to be good because I know that part of the
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dish Yeah, those and that’s the that’s the unique thing with and if both food and music do the same thing. So, usually
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28 minutes, 51 seconds
if uh somebody is making wants to make a hit, they look at another hit like okay let’s let’s look at the parts of that
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28 minutes, 59 seconds
song that make it a hit and let’s try to infuse some of that into whatever this new thing is and that’s just to create familiarity
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and to lessen the blow of people wanting to try something. So there and but the innovation that comes in that I think is amazing. So those that’s how all of the
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things that we deem to be certain foods, they’re not. They’re American creations.
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29 minutes, 20 seconds
Like Chinese food here is not Chinese food in China. It’s not not even remotely close. So it’s not So these are all American creations. The the fortune
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cookie was invented in San Francisco. So it’s not Oh yeah, I’ve been to the factory.
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Yeah. Yeah, me too. Oh, I love my goodness. So I did in the restaurant I made a huge um a huge fortune cookie that had the dessert in it.
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Nice.
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29 minutes, 47 seconds
Yeah. So I found a process like okay how can I do this? And it was a timing thing. So you the cookie hardens and like okay how can I So I went to the
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factory and found okay I just need to jumboize that thing so I can figure it out. But yeah I just you know a geek. I’m just a geek.
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Yeah. Um, can you tell me a story about uh for you specifically a dish that is near and
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dear to your heart for whatever reason it is that you don’t even want to touch?
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So, I have I’ll use an example. So, this um I’m not really a fan of tuna fish, right?
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But my grandmother used to make a tuna fish sandwich for me that to this day I just won’t make it. I won’t make it for myself. I don’t even want to make it
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because it it it has so much value to me emotionally that I wouldn’t even touch it. I just I just deem that it’s off
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30 minutes, 39 seconds
that since she passed I’m never having that again. I’m just not and it’s fine and know because I I attribute because I don’t want to I don’t want to mess my
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30 minutes, 47 seconds
memory up, you know. So, also the reason why it was such a great sandwich, she baked the bread, she grew the tomatoes,
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she made, you know, she she made she did it all. And so is there anything like that to you that you just like you know what I don’t want to s it. So I don’t
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know I you know I like that we make no that you’ve that that is tied to a memory whether it be from childhood or anything
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31 minutes, 12 seconds
like you know what I don’t want to and if I do do it it’s going to be such a far departure from what it was because I don’t want to you know
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31 minutes, 19 seconds
yeah I think well I two examples I think uh we we make a version of a beef tartar
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31 minutes, 27 seconds
that is far removed from what Kate’s mom make because I think they trying to make a traditional tartar they would taste
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31 minutes, 36 seconds
like the one that she made like it was just not going to happen.
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Uh so we go like completely far away from that.
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31 minutes, 42 seconds
Uh when it comes to to my food I think that I spend so much time trying to cook
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31 minutes, 50 seconds
with memories and trying to bring some of those ideas and some of those things that my family made for us. They I don’t
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31 minutes, 58 seconds
I don’t think I have anything like I think they every good dish that my mom made like I trying to replicate it so many times. I’m trying to get as close as possible.
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Yes. Just because the memories. Yeah. Absolutely.
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32 minutes, 10 seconds
Well, and and to you know, achieve that goal. There’s a very real reality that, you know, your parents will, you know, hopefully be here longer than your parents. It’s like I want to learn how
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to make a cabbage roll from my mom or how to make, you know, the fermented rye soup that she makes every Easter because it’s like I can’t imagine not having
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that. But yes, I’ve I’ve tried to replicate some of her stuff and it takes months or even years to be like and it’s still like just a little off,
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but it’s still love then you just blame it on the love.
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Yeah. Absolutely. Absolutely. that that those I always say that you know in for
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cooking whether you’re cooking um in the restaurant or at home first off it’s it’s the the biggest form of expression
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32 minutes, 52 seconds
of love that you can do is to make something from the heart to give somebody to nourish their their body and spirit but you’re either
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trying to recall a past favor memory or create a new one.
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That’s it. That’s there’s literally that’s always that’s all we’re trying to do.
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33 minutes, 10 seconds
And so if we do if you’ve done that, you’ve done your job because everybody’s been somewhere and this when you know that the job is not successful. You’ve
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33 minutes, 17 seconds
gone out to eat some place and you can’t remember at all.
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33 minutes, 22 seconds
It’s just the time we had it’s usually because of the company you kept. Oh, we had a good time. What’d you eat?
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33 minutes, 30 seconds
Chicken dish, I think. you know. Yes. And so that you didn’t pull on the Yeah.
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You didn’t you didn’t pull on very limited the um the times I think that you’ll remember meals. You know, there has to be
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has to be extremely special.
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33 minutes, 45 seconds
Exactly. Exactly. Exactly. Okay. Let’s talk about um first off, congratulations
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on Bon Petit being named one of the 20 best new restaurants. So that’s a huge huge huge thing.
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34 minutes, 1 second
specifically um being that you know you already have I think it’s harder to to to keep
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34 minutes, 10 seconds
the the mystique when you have it. It’s it’s it’s easy to win a a title, it’s hard to keep a title, right? And so the
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34 minutes, 19 seconds
fact that you guys have not only been um recognized, you know, now, but you’ve been being recognized
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34 minutes, 27 seconds
since you since you started. And that is a testament to your consistency and your your love for what it is you’re doing.
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34 minutes, 38 seconds
And the fact that you guys have this perfect balance, um it definitely, like you said, Gustavo, is is definitely the
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reason why this works. So kudos to that because that’s a a huge a huge accomplishment for
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34 minutes, 54 seconds
obviously you yourselves, your team specifically, and then everybody who gets to join in the party. So I I always
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say that I think a restaurant, especially a restaurant of your caliber, you’re you’re inviting people in to to
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35 minutes, 8 seconds
have a piece of you. like you’re just like if my house was big enough if my house was big enough this is what
35:16
35 minutes, 16 seconds
it would be and so welcome welcome to the house you know and so that’s that itself in itself is is an amazing beautiful thing
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35 minutes, 24 seconds
how have you seen the accolades you know the James Beer nomination how have you seen that impact
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the operations of your mission Um I think um it give us uh a great sense of responsibility.
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35 minutes, 46 seconds
Uh we understand the the microphone got bigger. Uh there’s going to be more people seeing us. There’s going to be people that are more critical seeing us.
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35 minutes, 55 seconds
And then also they we create an expectation for what people come to a restaurant. You know they’re where before they came to a place where you
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36 minutes, 3 seconds
know we were doing something. and now they come to a place that we doing something and it’s nationally recognized.
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36 minutes, 8 seconds
So their expectations are huge. Um and I think I think they’re like any accolade
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36 minutes, 15 seconds
that that you get it’s great for for business. It’s great for morale. It’s great for uh just kind of see where you are standing. Um it’s great for the team
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36 minutes, 24 seconds
because they feel part of something important. Uh and I think that we just trying to maintain it, you know, as much
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36 minutes, 30 seconds
as we can. We we trying to we don’t we don’t go crazy. We don’t change much of anything. Uh we just continue to work
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and and trying to provide the best product, the best service possible.
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36 minutes, 43 seconds
Yeah, you guys you guys will. So this there there’s two types of and you you know this there are establishments or
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36 minutes, 51 seconds
restaurants that that create restaurants for the instinct purpose of attaining an award, right? And then there’s people that just
37:00
37 minutes
do the work, right? And so because you just this is what we do and we’re not we didn’t change or alter anything for the sake of this and nor will we do it to retain it. This is just how we do it.
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37 minutes, 11 seconds
This is why we do it and we’re going to continue to do it and if you appreciated that before you will always appreciate it. And that to me is the mark of a
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37 minutes, 19 seconds
great great restaurant. It’s like okay we we are the we’re creating the wave.
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37 minutes, 26 seconds
You’re not you’re not you know changing to fit any narrative. So yeah, kudos to that that and that’s you guys would be great.
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37 minutes, 34 seconds
There’s plenty of places, you know, I think that we have modeled ourselves after that are across the country. There just hasn’t been anything I think in
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37 minutes, 42 seconds
Minnesota that has kind of pushed that envelope with Mexican food and corn and again the hard process of externalization. So
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37 minutes, 50 seconds
yeah, that really helped and pivoting at every turn, right? Because we started in COVID and then was like, okay, now you can do something else. So, let’s change this
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37 minutes, 58 seconds
and then let’s change this and it was little by little. Um, no, hopefully full grown.
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38 minutes, 5 seconds
Yeah, hopefully. Or we’d have to leave the building if we want to do anything else cuz we took like, you know, we had the dining room, then we moved into the bar, then we have
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38 minutes, 14 seconds
a courtyard now. So, yeah, we’re out of space now.
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38 minutes, 16 seconds
Yeah. Yeah. We just have to buy the block now. So, let’s let’s talk about Nickization.
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38 minutes, 21 seconds
Let’s let’s just really describe the process because I had the the great
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38 minutes, 28 seconds
fortune to watch, you know, masters at work um at Hlesco. Uh but just speak to
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38 minutes, 34 seconds
the process and because it’s central to what it is you do.
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38 minutes, 39 seconds
So, uh well, we we import all the corn from Mexico. That’s like the one of the
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38 minutes, 46 seconds
most important pieces of it. Um and then to be able to to process and activate all the good enzymes in corn, you have
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38 minutes, 54 seconds
to put it through this proin stamalization which is um cooking with an alkaline or in an alkaline solution
39:01
39 minutes, 1 second
that will help remove the outer skin and then it will activate all the good enzymes by soaking and getting some of
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39 minutes, 8 seconds
that calcium um into the corn. uh you know the the industrialization of of
39:16
39 minutes, 16 seconds
corn uh in the ‘9s it kind of changed the process where they would still mix to remove the skin but then they would
39:24
39 minutes, 24 seconds
now let it soak and then they would let it dry and then they process it mill it so you can get a flour. So that’s kind
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39 minutes, 31 seconds
of the biggest the biggest difference uh between the corn that we of the process that we do and the into the uh the
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39 minutes, 39 seconds
industrialization and then you know we can get into the different corn that they use in here. Um but when it comes
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39 minutes, 46 seconds
to the process it just uh it we’ve done it from thousands of years. Uh the word actually comes from ashes because ashes
39:54
39 minutes, 54 seconds
was the first uh alkaline that they used to um to mixalize.
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40 minutes
Uh and then now we use uh calcium hydroxide. This is kitchen safe and and uh it is very very minimum. We we because
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40 minutes, 8 seconds
the way that we cook it we use about 0.5%.
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40 minutes, 12 seconds
Uh and then it’s diluted on water and then whatever it gets soaked is like very very minimum.
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40 minutes, 18 seconds
Yeah. Um but it does activates all the good enzymes. You get potassium, you get calcium, you get nine, you get uh a lot
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40 minutes, 25 seconds
of fiber. Uh which you know the only thing the corn doesn’t have is protein.
40:31
40 minutes, 31 seconds
Uh but it that’s what you you know that’s what the bottle goes for. That’s what the bottle goes for.
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40 minutes, 37 seconds
Uh but it’s, you know, we when we do stuff with with corn too, it’s like we we try to look it as a as a super
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40 minutes, 44 seconds
flavorful plate that you can put whatever into it. And then, you know, when you say this a great vehicle to it, that’s that’s the way that we see it.
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40 minutes, 52 seconds
Yeah.
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40 minutes, 53 seconds
You know, it’s it’s something it’s like the most flavorful plate that you can see. Yeah. Yeah.
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40 minutes, 57 seconds
It’s exactly it’s an edible plate. It’s an edible.
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41 minutes, 2 seconds
It’s a great That’s a great way to look at it. So be beyond beyond this culinary significance, what cultural and
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41 minutes, 9 seconds
historical uh importance does this process hold for you specifically?
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41 minutes, 15 seconds
I think of the well-being. You know, I think the the the importance is the as as professional chefs, which you know we
41:24
41 minutes, 24 seconds
both are, I I think our priority, our commitment to our guests is to provide with something that is good for them and
41:31
41 minutes, 31 seconds
the best possible. So, you know, I think that that’s that’s where we both come from. Like we
41:38
41 minutes, 38 seconds
from when we were in San Francisco or wherever we went, we always like trying to serve the best bread possible.
41:45
41 minutes, 45 seconds
So, if we were going to do tortillas, we need to do the same.
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41 minutes, 48 seconds
Absolutely. And I also think there’s something to be said for if if everything went to hell in the hand basket, right? I have these few humble
41:58
41 minutes, 58 seconds
ingredients with the knowhow I can do this that that that that is special you know. So
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42 minutes, 6 seconds
because uh even you know just think about the amount of uh things that were made before you know
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42 minutes, 14 seconds
the industrial the industrial revolution and all these machinery you know this these that this was happening. Yeah.
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42 minutes, 21 seconds
You know with stone and and kamal. Yeah. Yeah. Very very minimal effort.
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42 minutes, 27 seconds
Yeah. Nothing nothing fancy and amazing and better than what we can do all the knowhow in the world.
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42 minutes, 34 seconds
Yes. And and you know culturally too I think something that they always like me personally bought me is the you know you
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42 minutes, 41 seconds
go to you go to uh a super a supermarket and then you you get the aisle of the
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42 minutes, 49 seconds
tortillas and the aisle is bigger than the hamburger buns.
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42 minutes, 53 seconds
and and then you know you look up and it’s like you know Latin food or international food and like you you get
43:01
43 minutes, 1 second
it’s a relation to the connection the tortillas have with Mexican food. I mean some brands even use the flag. Yep.
43:07
43 minutes, 7 seconds
And and to know that the that product is either not good for you and also not good taste to me it was it was almost
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43 minutes, 15 seconds
insulting. So the only way they you can change that is like well we wanted to change that then we had to do it like
43:24
43 minutes, 24 seconds
branding and specifically as Mexican. I mean Native Americans did the same process. You know Sean Sherman’s making tortillas at the indigenous food lab.
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43 minutes, 31 seconds
Like this isn’t this this was an American product.
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43 minutes, 37 seconds
They put the Mexican flag on it. Like they eat it everywhere.
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43 minutes, 40 seconds
Right. Yeah. It’s an it’s an insane that’s a great great point you bring up too because there’s so much you know
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43 minutes, 47 seconds
corn has been very important to Native Americans for for eons as well and you know so much so that you know
43:55
43 minutes, 55 seconds
the Indian corn you know the name Indian corn is well that’s what we’re using our heirloom corn is Indian corn like actually you know Mexicans are Native
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44 minutes, 4 seconds
Americans yeah go figure they were here forward.
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44 minutes, 11 seconds
Absolutely. And that’s so even that that’s I was just having this conversation a couple of weeks ago about I remember being a kid
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44 minutes, 19 seconds
and I’m probably dating myself um but being a kid and you saw these you saw Indian corn like of it was it was
44:28
44 minutes, 28 seconds
readily available right like I can’t tell you the last time that I without you know some kind of like ornate
44:36
44 minutes, 36 seconds
you know decorative thing next to a scarecrow or something like that but like like see for purchase. Yeah,
44:43
44 minutes, 43 seconds
that’s and without the process and the things that you guys are doing, those things go away and then the kids don’t know.
44:51
44 minutes, 51 seconds
So, they’ll never they won’t even know that they’re missing. So, it’ll just be gone forever.
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44 minutes, 56 seconds
Uh plus, coin is one of those things that, you know, you need, you know, human interaction for it to to happen. Yes. Yes.
45:03
45 minutes, 3 seconds
There’s no wild there’s no wild coin anywhere.
45:08
45 minutes, 8 seconds
Um, let’s talk about the the and we talked talked about this a little earlier, but the community is powerful.
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45 minutes, 16 seconds
So you guys are a part of a of a very unique community where your restaurant lies, but I believe the community that
45:25
45 minutes, 25 seconds
you build extends outside of of course the four walls of your restaurant and the region because
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45 minutes, 31 seconds
the beauty of the internet and what it is we’re doing, your story gets to travel.
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45 minutes, 37 seconds
So therefore, your community grows exponentially.
45:41
45 minutes, 41 seconds
Talk to me about the importance and the responsibility that you feel in order to
45:49
45 minutes, 49 seconds
just make sure that local farmers are are are part of the conversation and because we care everything comes from the ground up.
45:58
45 minutes, 58 seconds
No farmers, no food, no restaurants.
46:02
46 minutes, 2 seconds
It’s very it’s a very simple equation and people don’t see they don’t really look at where their food truly comes from and who’s making it possible to get from point A to point B. Mhm.
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46 minutes, 13 seconds
Um I gota remember I got to send you guys the link to the film because I did a whole film about farming and and and it’s it’s it was I spent
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46 minutes, 22 seconds
time in um in Merrced County uh in the Sanwaqin Valley actually going through
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46 minutes, 30 seconds
and talking to farmers and and and the whole thing like because it’s important.
46:36
46 minutes, 36 seconds
Talk to me about and I know that’s important to you because we just talked about it but what type what legacy are you intending
46:43
46 minutes, 43 seconds
to leave through the lens because the farmer doesn’t really get to talk. We we are the food is the spokesman for the farmer.
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46 minutes, 51 seconds
Yes.
46:52
46 minutes, 52 seconds
So how do you how do you carry that weight?
46:56
46 minutes, 56 seconds
Ah there’s so much pressure on both ends I think when we talk about this you know because you want to make sure you’re getting the
47:05
47 minutes, 5 seconds
best product then taking care of it very very well and then that the person on the other end is also happy receiving that product and that they’re getting
47:14
47 minutes, 14 seconds
something that’s better for them has higher nutritional value all of these things um also is interesting and
47:21
47 minutes, 21 seconds
cutting edge in some way because you want to still you know stay relev relevant in this like big restaurant community too right
47:30
47 minutes, 30 seconds
um so I think it’s a lot you know and we have um also the responsibility to your community too like we do a lot of
47:37
47 minutes, 37 seconds
outreach especially to like uh schools um he was a judge for the junior Iron Chef actually competitor he competed
47:45
47 minutes, 45 seconds
with a team of kids u we’re going to judge some class at Roosevelt this weekend because like we love making sure that we have a four and
47:53
47 minutes, 53 seconds
a halfyear-old there’s responsibility and ideal that like you know we grew up with the white wonderb bread and all of that stuff and now things are changing but how do we
48:02
48 minutes, 2 seconds
educate these kids and next generations too about like why is it okay for a baguette to be
48:09
48 minutes, 9 seconds
$12 but not like a taco yeah it’s a great point and going into those communities that’s
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48 minutes, 17 seconds
a great point where you know that they are filled with uh you know Latino and immigrant children in these schools and like they love seeing him Absolutely. Absolutely.
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48 minutes, 27 seconds
That Yeah. The seeing representation matters. I don’t care what anybody says.
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48 minutes, 32 seconds
And I just know for for me, you know, being a young black kid. So, I was always the youngest. I got into the 16.
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48 minutes, 40 seconds
So, when I was and I fell into fine dining, God knows I had God’s hand on me. I I I didn’t belong at all.
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48 minutes, 49 seconds
I was, you know, the youngest, the darkest, and I felt the most out of place
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48 minutes, 56 seconds
always. And then I realized that I’m just chicken no matter where I go. So chicken can be
49:03
49 minutes, 3 seconds
in anywhere from fine dining to I’m translatable. I’ve learned to be a linguistic champion enough to be able to
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49 minutes, 10 seconds
describe and communicate my thoughts, needs, and um my point of view no matter who I said my thoughts from.
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49 minutes, 20 seconds
And so you only learn that from representation. So when you get to see when when you get to see yourself and someone else and see the possibilities,
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49 minutes, 30 seconds
that’s why it’s important for those kids to see you. That’s and that’s a beautiful thing. Well, and like all the accolades we just talked about, it’s like those things we really only care
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49 minutes, 37 seconds
about because they open more doors to those rooms. Absolutely.
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49 minutes, 40 seconds
Where you’re changing the demographic and the dynamic because you’re part of the conversation.
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49 minutes, 46 seconds
Yeah, for sure. Well, I mean you you know I think the importance of now not now that I consider myself a role model
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49 minutes, 53 seconds
but then you can you hope that when you go to these schools and you and you talk to these kids that one of them would think that if I made it he can make it.
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50 minutes, 6 seconds
Absolutely.
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50 minutes, 7 seconds
You know and there’s importance in like trade jobs too you know because this is this is different.
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50 minutes, 13 seconds
you’re like, I mean, we all know we can go to culinary school, sure, but like did we need to? No, we probably could have learned everything on the job. It was just about getting in the right
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50 minutes, 21 seconds
kitchens and and learning with from the right people um who wanted to teach and but seeing that you know there not
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50 minutes, 28 seconds
no longer something that like oh you work in a restaurant oh you’re a chef you know that but changed years ago and
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50 minutes, 36 seconds
and it’s not okay so you’re here you from an immigrant family your parents are cooks but guess what this guy’s a chef.
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50 minutes, 45 seconds
Yeah and it means something. Yeah. And it’s a it’s a not only it’s a very
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50 minutes, 54 seconds
important job to have.
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50 minutes, 58 seconds
You’re also galvanizing and you’re you’re leading. You have your you have you have your family and you have your work family, right? So your your team
51:06
51 minutes, 6 seconds
is just as dependent on you as your kids.
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51 minutes, 12 seconds
Yeah. And a good leader feels that pressure every day. Like I I don’t want to let and it’s it goes back and forth. So
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51 minutes, 20 seconds
you’re you’re I always say that people don’t work for jobs, they work for people. And when somebody respects you enough to they don’t want to let you
51:28
51 minutes, 28 seconds
down and because you not you’re not letting them down. That cycle is what keeps life going. And that’s that that’s that’s the beautiful part about the
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51 minutes, 36 seconds
restaurants. I I learned all of my life skills from working in restaurants. like all of the important soft skills that are now dying.
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51 minutes, 44 seconds
Yes.
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51 minutes, 46 seconds
My sister and her husband worked in restaurants for years too. He’s a banker now. Um but he always says and I think it’s important um
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51 minutes, 53 seconds
that he understands this but he bartender just 13 14 years um when he sees that somebody has service industry
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52 minutes, 1 second
experience on their resume he’s more likely to hire them.
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52 minutes, 4 seconds
Absolutely. Absolutely. There there’s there’s and this this is not for everybody too. Here’s I also equate um cooking to like singing.
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52 minutes, 15 seconds
So you can go to school and learn musical theory or you want. Either you can sing like Mariah Carey or you can.
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52 minutes, 23 seconds
Yeah. So you there now here’s the beauty. That’s okay. That’s okay. He’s a dancer. He’s a dancer though. Okay.
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52 minutes, 30 seconds
Now there’s different ways and a lot of different ways to to to earn a living in this business. Now some people from here to here they don’t have it right. They
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52 minutes, 37 seconds
can tell you, you know, great teachers, great coaches, great, you know, cookbook writers, but there’s
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52 minutes, 45 seconds
there’s the skill set for I know guys that never been any on the same side of the street as this school that just have it. You know, these guys are just
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52 minutes, 53 seconds
monsters and and and that to me, that skill set, you can’t you can you can cultivate it.
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53 minutes, 2 seconds
You can’t necessarily teach somebody to have that rhythm. you know, I can put you in the right position.
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53 minutes, 7 seconds
Adaptability, I think, is the big thing, you know, when cuz not just changing like as you grow into a position in a
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53 minutes, 15 seconds
kitchen, whether it’s you start as a dishwasher, you move to line cook, then you’re a sue chef, then you’re the chef.
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53 minutes, 20 seconds
Like it’s also changing with the food trends, like what’s hot right now, you know, like it’s a lot. It’s a lot. And you have to
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53 minutes, 27 seconds
love it enough. Okay. And we’re all massochists, right? So that’s what who else do you know that get gets gets their [ __ ] kicked in
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53 minutes, 37 seconds
every and still comes every day like I just like you know and it’s like I’ll be better tomorrow. Yes.
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53 minutes, 43 seconds
It is and there’s no greater feeling than than than to you know stab the last ticket like this ah this was horrible day but and it makes for great stories.
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53 minutes, 53 seconds
Those great stories makes for great stories and it’s a sense of accomplishment. It’s in real time though. Like literally in real time.
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53 minutes, 59 seconds
Like to be able to to conquer that that type of uh mountain. Yep.
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54 minutes, 6 seconds
Um with a team is no greater feeling. It really is.
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54 minutes, 10 seconds
It’s no greater feeling. And I I I hope the masses get to feel I mean we’re no Tim Borovs, but I mean I would assume that’s how they feel if they win a g game together, right?
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54 minutes, 20 seconds
Absolutely.
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54 minutes, 21 seconds
That’s that’s that’s We always uh I always have this idea. uh of seeing
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54 minutes, 28 seconds
the kitchen team as like a a sports team for sure, you know, and and it’s going to be the times where like one player is not doing
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54 minutes, 37 seconds
okay and the whole team has to kind of carry him along and and I think that that’s that’s true in life for, you know, your community and
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54 minutes, 44 seconds
then you’re just trying to have better days and and be the positive one and and as as a as a leader, you’re the one that
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54 minutes, 52 seconds
pushes, you know, you’re the one that has the beat. the one that has the the rhythm that everybody’s moving at. Um, you’re the team captain.
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55 minutes
The goalie is definitely the dishwasher. Okay. For sure.
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55 minutes, 5 seconds
For sure. For sure. I always say, so in all my restaurants, I used to always tell uh if the dishwasher was down or
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55 minutes, 13 seconds
you could see when they’re struggling, right?
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55 minutes, 15 seconds
But specifically, if the discharge was out, everybody does 15 minutes in the pit.
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55 minutes, 20 seconds
Everybody. And so you’re going to respect this guy. So his that he’s the most important guy in the in the building. Yes. He doesn’t do his job. No food goes out.
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55 minutes, 28 seconds
I don’t care what you say. We don’t get any pen because no food gets cooled.
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55 minutes, 31 seconds
Nothing nothing moves if this dude is not on his job. And he gets [ __ ] on on a daily basis and you know it’s it’s horrible.
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55 minutes, 40 seconds
Yeah. I think we uh how do you say the I think it’s three positions and they the
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mark the how the day goes. Uh the person in the door uh the person in the pass and the dishwasher.
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55 minutes, 57 seconds
Yeah.
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55 minutes, 58 seconds
If like all the other ones they can be moved and arrange and kind of fill in for they can ship the bed. They they they have an off
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56 minutes, 6 seconds
they have they have an off day. It crashes the crashes everything. the whole system crashes and most so that’s the most people don’t understand that like like
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56 minutes, 14 seconds
diners don’t understand it like so you can you can completely alter the
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56 minutes, 21 seconds
mood of a person by being greeted properly here’s the other thing most people don’t go out to eat to have a bad time so like
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56 minutes, 30 seconds
we we are in this business to either enhance or [ __ ] the bed so like nobody’s
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56 minutes, 36 seconds
going out to have a to purposely have a bad time, you know, but it happens, right? And usually for one
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56 minutes, 45 seconds
of those three things, the the the the greeter um or something that the kitchen’s at at a standstill. Usually it’s something’s going on.
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Yes.
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56 minutes, 56 seconds
Something’s going on with the disc, the machine, bro. Yeah. Something something’s happening.
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57 minutes, 1 second
Yeah. Something’s happening. That’s That’s a great I’m glad that you said that. We need to have a a national dishwashers day.
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57 minutes, 6 seconds
Yes, we should. We should 100%.
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57 minutes, 9 seconds
I’m I’m You know what? We’re putting that into action over tacos, of course.
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57 minutes, 13 seconds
Okay. So, before I let you guys go, we like to do close out with a little game I call a lightning round. So, in a
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57 minutes, 20 seconds
lightning round, it’s a quick fire answers. I’m going to give you a phrase or word. Usually, it’s going to be a
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57 minutes, 28 seconds
phrase, and then you give me the first thing that pops into your head. Okay. Yeah. Yeah.
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57 minutes, 36 seconds
Like K’s like I don’t know. You want the first thing? You want the first thing? Okay. All right. All right. Here we go.
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57 minutes, 46 seconds
What’s a smell that instantly takes you back to childhood? Dried chilies.
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57 minutes, 54 seconds
Dang.
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57 minutes, 56 seconds
I can smell the chilies, too. When you when you said that, that’s crazy how the mind works.
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58 minutes, 1 second
Probably like chicken like like broth like okay broth all the time. That smells good, too.
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58 minutes, 9 seconds
One ingredient you’ll defend until the end, no matter what any haters say. Corn. Corn.
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58 minutes, 18 seconds
That’s a good You’d be surprised how many people have walked into the restaurant without doing their research being like, “I’m allergic to corn.” And I’m like, “I don’t know
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58 minutes, 25 seconds
how to say this to you nicely.” What would you say?
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58 minutes, 30 seconds
If you go out and make a left, you see a lot of the time it’s like I might then I might be better, you know? Yeah, there’s rice down the street.
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58 minutes, 38 seconds
Yeah, it’s hard because even from like I can’t even do corn oil and I’m like okay. So like so a lot of people So have you found
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58 minutes, 46 seconds
this too? A lot of people are they’re not allergic to the corn. It’s the process in which it was done. So all of that that you know
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58 minutes, 54 seconds
right all that all they allow for you to explain that you can have that conversation and be like we don’t actually do that you don’t like
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59 minutes, 2 seconds
this corn because it’s like fortified with nasin this is natural you know you do all of that and then they’re like oh right
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59 minutes, 8 seconds
but each other’s organized
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59 minutes, 20 seconds
I assume it’s like tornado. Now I’m thinking like not as like tornado organized a chef cooking anymore, right? I’m thinking like, oh, he’s talking about
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59 minutes, 28 seconds
like my food at home cooking. Like it’s usually like what’s in the fridge? It’s all going in that pot.
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59 minutes, 34 seconds
But his is like his is innovative. Like he really wants to push the envelope on a lot of things.
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59 minutes, 40 seconds
Love that. Okay. And finally, one word to describe the restaurant.
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59 minutes, 52 seconds
Home.
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59 minutes, 55 seconds
Yeah, that’s a good one. Yeah, home. It’s a great one.
1:00:00
1 hour
We always, you know, between the art and wanting to have artists that are friends um
1:00:07
1 hour, 7 seconds
like grace the walls to also, you know, it’s it’s a very humble space. It came, you know, it was a wellness clinic before. We didn’t invest a lot of money
1:00:16
1 hour, 16 seconds
to blow out the ceilings and and do crazy light fixtures. It’s just we want didn’t have the means to do that. uh but
1:00:23
1 hour, 23 seconds
to wanted some place where everybody’s comfortable and we have again a small kid so we like that in the early
1:00:31
1 hour, 31 seconds
seedings like there’s families there like just because it was James Beard nominated and it was in the New York Times and it was in Dona Petite like it
1:00:38
1 hour, 38 seconds
doesn’t have to be for people who are driving from the suburbs somewhere um on a Friday Saturday night right be for everyone
1:00:46
1 hour, 46 seconds
awesome awesome okay you guys have to tell everyone where they can follow you
1:00:52
1 hour, 52 seconds
guys come see you guys. Give me all the things.
1:00:56
1 hour, 56 seconds
Um, okay. So, we’re across the street from here, obviously. 12 1222 Second Street Northeast, Minneapolis. Um,
1:01:06
1 hour, 1 minute, 6 seconds
literally is Oro um our flagship restaurant.
1:01:09
1 hour, 1 minute, 9 seconds
That’s where we produce all the tortillas that then get distributed around the Twin Cities. But we’re in most co-ops around the Twin Cities. So, you can always find our tortilla there
1:01:17
1 hour, 1 minute, 17 seconds
to make delicious tacos at home. And lastly, we also have uh Tixley by Nixa is in the Gra Food Hall downtown
1:01:24
1 hour, 1 minute, 24 seconds
Minneapolis, right um couple blocks from the Twins Stadium and like Modest Brewing.
1:01:30
1 hour, 1 minute, 30 seconds
Okay. And where can they follow you on socials?
1:01:32
1 hour, 1 minute, 32 seconds
Um on Instagram we have Dixie by Nixa or uh Nixa Mpls is the Instagram handle for
1:01:39
1 hour, 1 minute, 39 seconds
our restaurant and just general nonsense. And also nixa minneapolis.com.
1:01:46
1 hour, 1 minute, 46 seconds
So you can definitely go there. All the good stuff is there. Again, thank you guys so much for for coming. This has been a blast.
1:01:54
1 hour, 1 minute, 54 seconds
Um, and sorry about the travel that you I had traffic on the way home. I’m going to be mad.
1:02:03
1 hour, 2 minutes, 3 seconds
I appreciate wait for the red light.
1:02:05
1 hour, 2 minutes, 5 seconds
No, the only traffic in Northeast is usually just when the turkeys show up on red. Yeah. Yeah. Exactly. Exactly. Oh my god.
1:02:12
1 hour, 2 minutes, 12 seconds
Damn turkeys. Okay. This has been Taste Music here Food Podcast Show. I am your host Ed Porter. Till next time.