Podcasts about fajitas

In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

Host Raheel Ramzanali is hanging out with his friend Eric Sandler, editor of CultureMap Houston, talking about all of the big food news in Houston. From throwing shade at the cost of fajitas to discussing the true impact of food awards, Raheel and Eric are talking about it all. Plus, their favorite summer foods and a new restaurant from an OG Houston chef you have to try.  Places and stories we talked about on today's show:  The Problem With BBQ, Fast Food Is Changing & Chinese Tamales Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list Award-winning Houston chef reemerges with new Memorial restaurant Innovative Houston chef is the city's newest James Beard Award winner HoneyChild's Sweet Creams  Underground Creamery  Cloud 10 Creamery  Join the City Cast Houston team for our Pre-713 Day Celebration at Saint Arnold Brewing on July 10th from 5:30-7:30 p.m.. This event is free, but please RSVP here. Learn more about the sponsors of this June 25th episode: Visit Navasota Jones Dairy Farm A.D. Players Theater Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

The boys ate fajitas and saw 'Friendship,' Mary Kutter's new joint "Red 40" just dropped, Bonnie Blue plans public sex stunt, This Weekend in Fun, and Run it Back. Support us on Patreon and receive weekly episodes for as low $5 per month: ⁠⁠⁠⁠www.patreon.com/circlingbackpodcast⁠⁠⁠⁠ Watch all of our full episodes on YouTube: ⁠⁠⁠⁠www.youtube.com/washedmedia⁠⁠⁠⁠ Shop Washed Merch: ⁠⁠⁠⁠www.washedmedia.shop • (0:00) Fun & Easy Banter • (19:05) Fajitas & Friendship • (48:25) Mary Kutter's New Song • (57:50) Bonnie Blue's Latest Stunt • (1:04:12) This Weekend in Fun • (1:10:15) Run it Back Support This Episode's Sponsors: • Bilt Rewards: Start paying rent through Bilt and take advantage of your Neighborhood Benefits™ by going to https://joinbilt.com/steam • Shopify: Sign up for your one-dollar-per-month trial and start selling today at https://shopify.com/circling • Rhoback: Use promo code WASHED20 for 20% off at checkout at https://rhoback.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Cookies, Eating at Sow, BBQ's, Fajitas, Aktar at The Catey's and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textPete Mora, founder of Fajita Pete's, joins Zack Oates to share how a catering-first mindset transformed his brand from a full-service Tex-Mex restaurant into a thriving, multi-unit concept. Pete reveals how simplifying the model, building genuine guest relationships, and leading with care have been the keys to sustainable growth. He also discusses how small gestures—from handwritten notes to surprise gift cards—can create loyalty that no marketing campaign can buy.Zack and Pete discuss:How Fajita Pete's evolved from full-service dining to catering-first QSRWhy caring is the most scalable system in hospitalityHow to use small spaces as relationship-building showroomsThe secret to growing catering without sacrificing qualityWhy outreach and quick feedback loops are critical to repeat businessHow Ovation helps capture guest sentiment and drive better service Thanks, Pete!Links:  https://www.linkedin.com/in/pedro-pete-mora-605a37228/https://www.linkedin.com/company/fajita-pete's/https://www.instagram.com/fajitapetes/https://fajitapetes.com/

Buckle up for one of the most unhinged and hilarious episodes yet! Rachel and Dale go all-in on everything from neighborhood drama (ever towed a booty call's car?) to fajita fraud (yes, Chili's fakes the sizzle), and the art of going full “feral mom” when kids get out of line. Nothing—and no one—is safe.They tackle pajama-wearing teens, overpriced barbecue sauce, off-limits dogs in beds, and the uncomfortable truth about “skinny discounts” in Thailand. Oh, and if you've ever wondered what it takes for Dale to choose between pet hair and crusty feet—you'll get your answer. This episode is chaos, comedy, and controversial takes all wrapped in one sizzling platter.Contact Rachel Sobel:Email: rachel@whineandcheezits.comWebsite: www.whineandcheezits.comFacebook:  Whine and Cheez - its by Rachel Sobel   Instagram: @whineandcheezitsTikTok: @rachel.sobel.writesContact Dale Mclean:Email: dance715@aol.comWebsite: dalethehost.comInstagram: @UptownDale

Should you try to stick to your diet 7 days a week? And we have the ultimate taste test. Send us a voicenote: 07468 286104 If you'd like to join our Diet Club, mark your weight loss with our exclusive certificates, get Extra Portions of this podcast and win CASH PRIZES go to patreon.com/noshameinagain or find us on the Patreon app. Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is Air Fryer Chicken Fajitas.Here are the links to some of the items I talked about in this episode: #adFajita SeasoningCutting BoardChef's KnifeMixing BowlAir fryerTongsHow to Heat Corn TortillasAll New Chicken CookbookThis episode was also published in July, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Today on the podcast, Eric is joined by Garden Oaks expert Monica Danna to dive into some of the latest happenings in the Houston restaurant/bar scene. The pair discuss Good Dog Houston closing after 12 years in the Heights, chef Arnaldo Richards new fajita delivery aptly titled FajitaDelivery.com, and CultureMap's list of 9 new bars making an impact in Houston. In the Restaurants of the Week section, BeauSoleil is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Beloved Houston Hot Dog Shop Announces Abrupt Closure After 15 Years Houston Chef Fires Up Tex-Mex Delivery with Fajitas, Margs, and More Astros Pitcher Lance McCullers Jr. Serves Up a New Pickleball Bar in Midtown Bun B Opens New Spring Location of His Smash Hit Smash Burger Joint

Send us a textIn this episode of The Real Santa Fe, Bunny sits down with fellow Realtor and true local gem, Andrea Caldera. A native Santa Fean who grew up surrounded by the rich flavors and vibrant energy of the Santa Fe Plaza—thanks to her family's iconic El Molero Fajita Cart, which has been serving up sizzling favorites for over 35 years.Andrea shares heartfelt memories of growing up in the heart of the city, what it was like working at the cart, and how the Plaza has evolved over the years. We also explore how her deep roots and love for the community now fuel her passion for helping others find their place in Santa Fe as a Realtor.Stay tuned to the end, where Andrea reveals her best-kept Santa Fe secret—you'll want to add it to your local bucket list!Bunny Terry's website Bunny Terry Instagram Bunny Terry Facebook Original Music by: Kene Terry

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about the WrestleMania, Girls in Space, NFL, Wolly Mammoths, Flat bill caps, Easter BBQ, Lockhart BBQ, and Costa Rica0-30 mins: Headlines WrestleMania : WrestleMania 41 closes in Vegas.  Girls in Space: Katy Perry and friends go to space and we ask if it was real or not. Wolly Mammoths:  Apparently not everyone watched Jurassic Park as scientist are bringing back some extinct animals.  NFL Draft: The draft is coming up this week and Jaime is the most excited about it.  Upside down Logos: I go on a little rant about flat bill caps and upside down logos. 20-40 mins: BBQ Time Easter BBQ: I make a brisket as we watch night one of WrestleMania.  I also make some pork loins and ask the joes for tips. The next day I make the usual of fajitas, sausage and beef ribs. Snowbite: I make a pitstop at Snowbite for their famous Korean corndogs and visit a friend of the podcast. Johnny's Austin BBQ trail: Johnny makes his way across Lockhart, Georgetown and Austin trying out different bbq joints and even runs across our buddy Nick. 40-45 mins: Costa RicaHiram's Trip: We talk more about Hiram's upcoming Costa Rica trip. South Padre Island: We talk more about our summer beach house trip. Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXFacebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shophttps://www.readysetbbq.com/Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Welcome to episode 361 of the Neuroscience Meets Social and Emotional Learning Podcast, where we reconnect with Dr. Sui Wong, a leading neuro-ophthalmologist, for an enlightening discussion on her new book, Sweet Spot for Brain Health: Why Blood Sugar Matters for a Clear, Fog-Free Brain. Join host Andrea Samadi as she dives deep into Dr. Wong's research that unveils the powerful link between our blood sugar levels and brain health. Discover practical tips and a 12-week challenge designed to help maintain optimal brain function by stabilizing blood sugar. This episode sheds light on Dr. Wong's holistic approach to patient care and her dedication to sharing knowledge that empowers individuals to enhance their health and well-being through informed lifestyle choices. Watch our interview on YouTube here https://youtu.be/MoQT39pXHhE  Welcome back to SEASON 13 of The Neuroscience Meets Social and Emotional Learning Podcast, where we connect the science-based evidence behind social and emotional learning and emotional intelligence training for improved well-being, achievement, productivity and results—using what I saw as the missing link (since we weren't taught this when we were growing up in school), the application of practical neuroscience. I'm Andrea Samadi, an author, and an educator with a passion for learning and launched this podcast 6 years ago with the goal of bringing ALL the leading experts together (in one place) to help us to APPLY this research in our daily lives. For today's episode #361, we meet with a returning guest, Dr. Sui Wong, a Leading Neuro-Ophthalmologist, who we met on EP 343[i], last August where we looked at: ✔ Dr. Sui Wong's career path in medicine, that led her to write 4 books to help her patients (and the world) improve their brain health. ✔ How understanding our eye health can help us to prevent neurological disorders (like Alzheimer's Disease) in the future. ✔ What common neuro-ophthalmology cases she sees. On today's EP 361, we will dive deep into her NEW book, Sweet Spot for Brain Health: Why Blood Sugar Matters for a Clear, Fog-Free Brain.[ii] ✔ What is the brain-glucose connection? ✔ How does glucose impact cognitive performance? ✔ How can we better prepare to eat food that we know will spike our blood sugar levels? ✔ What health problems can too much sugar lead to? ✔ Helpful tools to create a brain-healthy diet. ✔ Supplements that are important for brain health and cognition. Just a reminder: Dr. Sui H. Wong, is a Neurologist and Neuro-Ophthalmologist based in London, United Kingdom. In addition to her clinical work as a medical doctor and physician, Dr. Wong is an active neuroscience researcher, who translates pertinent and clinically relevant questions into research, to improve person-centered patient outcomes. Additionally, she has the qualifications and experience to consider a broader spectrum of lifestyle-specific interventions. Dr. Wong's holistic approach in empowering patients has been recognized with many awards, and this is just the beginning for her. When I was introduced to Dr. Wong, an active neuroscience researcher with a mission of translating important clinically relevant questions into research for improved person-centred patient outcomes, I knew I had to speak with her. She is a widely-published author and researcher with over 110+ peer-reviewed publications in medical journals, chapters and conference abstracts, to date.  Let's meet Dr. Sui Wong, for the second time on our podcast, and see what we can learn together about what she has uncovered with her research of the importance of understanding our blood sugar levels, for a fog-free brain. Welcome Dr. Sui Wong! It's wonderful to see you again. What's been going on with you since we met last August? Well, let's get straight to your new book, Sweet Spot for Brain Health: Why Blood Sugar Matters for a Clear, Fog-Free Brain. I absolutely love this topic, and I've covered a few episodes where we looked at the impact of sugar on our health and wellness, with EP 275[iii] The Damaging Effects of Sugar on the Brain and Body. I'm open that while I will eat chocolate, (sparingly) I watch the sugar content in EVERYTHING I eat, because it just doesn't make me feel good to have a sugar-rush to the brain. Besides chocolate, I'd say I live a sugar-free lifestyle, (since around 2005, so for the past 20 years) and it's not something I even think about anymore. So when I see just how damaging sugar is to our health, I want to do what I can to help others to try this lifestyle, and see how they feel. INTRO Q: What was it for you that made you want to cover this topic, even with tips for a 12-week challenge at the end of the book? Q1: In the very beginning of your book, you ask the question “have you ever wondered about the hidden connection between what you eat and how your brain works” and I honestly had not, until I was at my foot doctor, telling him that my feet were going numb with exercise, and he had just written a book, called Sugar Crush: How to Reduce Inflammation, Reverse Nerve Damage and Reclaim Good Health[iv] and he handed me a piece of paper that would involve my pathway to a sugar-free diet. When was it that you began to connect the dots with how our brains work, connected to sugar? What is the brain-glucose connection? Q2: Just thinking back to my sugar-free diet, that began 20 years ago, my doctor had me stop eating high glucose fruits like pineapple, and replace them with low glycemic fruits. I remember us both laughing as we realized that bananas were not on the list, and I remember thinking “what can I eat?” and it was a massive mindset shift. You've broken your book into Themes and theme 1 that covers Chapters 1-4 covers how glucose helps your brain to work, as well as how your body breaks down food to give us energy. Can you tell us what we should all know about glucose, how it impacts cognitive performance, and how we can balance the sugar we ingest so it's not too much, or too little? Q2B: Is the only way to REALLY know this, to measure what we eat with a blood glucose monitor to see how what we are eating impacts our blood sugar levels? Q2C: How can we better prepare to eat foods we know will spike our blood sugar? Q3: Then you cover Theme 2, in chapter 5, When Things Go Wrong with what happens when you blood sugar levels aren't right. We all have heard this, but can you tell us the problems too much sugar can lead us to? (like diabetes, insulin resistance, deteriorating vascular health, in addition to the impact on our brain health and overall well-being)? Q4: Then you cover Theme 3, what to do about it, in chapters 6-11 with practical tips to keep your blood sugar steady, and our brain in top shape. It's here that you cover diet, and this is a huge one, as many of us like eating, or cooking things in a certain way. I remember my doctor asking me to write down EVERYTHING I was eating, and what was in the sauces I was cooking things in. For example, I remember I liked this Fajita sauce, that was really high is sugar. So I had to find a replacement for it. Or learning what food were high glycemic. Or don't even get me started when I realized how bad alcohol is for the brain, especially when I had cut out so many things. I remember thinking “what is left for me to eat/drink” until I found replacements for everything that we know to be bad for the brain. What are the most helpful tools you have found for getting our heads around a brain-healthy diet? Q5: What natural remedies or supplements are important for brain health and cognition? Q6: What is your goal for us with this book? Q7: What are some challenges you see with people in your practice, or obstacles that get in the way? Q8: What have I missed that's important? Dr. Sui Wong, I want to thank you for coming back on the podcast for a second time. It was wonderful to catch up, and learn more about ways to improve our brain health and cognition, by finding this Sweet Spot for Brain Health. I will link your information for people to learn more about you in the show notes. What is next for you? FINAL THOUGHTS I couldn't end this episode without really thinking about this topic of the importance of finding our own “Sweet Spot for Brain Health.” I know that during the recording, I could think of a few ways that I can improve my own habits immediately, (like by making sure I am taking fish oil, and as well, will add some flax seed to my shakes or morning breakfast) or like Dr. Wong mentioned, to improve ourselves just a little bit, make a shift that's only about 1-3% and we can make a significant change in our future health. I hope you enjoyed this episode, and have written down some ideas to improve your health in ways that these small shifts will over time, help us all to keep our brains sharp, and fight off cognitive decline. And with that thought, I''ll close out this episode and will see you in May, with more interviews that will dive deeper into brain health and wellbeing. RESOURCES AND CONNECT WITH DR. SUI WONG Sweet Spot for Brain Health Book books2read.com/u/br2l8z Thursday Tips-Bitesize brain health tips to thrive:  bit.ly/drwongbrainhealth Website for Dr. Wong's books: https://www.drsuiwongmd.com/books Instagram: https://www.instagram.com/drsuiwong.neurologist/ LinkedIn: https://www.linkedin.com/in/dr-sui-wong-neurologist/ Mindfulness for Brain Health (in paperback/ hardcover/ Kindle/ audiobook) https://books2read.com/u/4XNXAg Break Free from Migraines Naturally (in paperback/ hardcover/ Kindle/ audiobook) https://books2read.com/u/bwgG5Z Sleep Better to Thrive (in paperback/ Kindle/ audiobook) books2read.com/u/mv0XQ2 Quit Ultra-Processed Foods Now (in paperback/ Kindle/ audiobook) https://books2read.com/u/m27M21 Email office@neuroeye.co.uk   RESOURCES Freestyle Libre Patch https://www.freestyle.abbott/us-en/home.html   Attia's Rule https://podclips.com/c/attias-rule-avoid-arguing-about-supplements-nutrition-until-you-can-deadlift-your-body-weight-for-10?ss=r&ss2=hubermanlab&d=2022-08-15&m=true REFERENCES: [i] Neuroscience Meets Social and Emotional Learning Podcast EPISODE #343 with Dr. Sui Wong https://andreasamadi.podbean.com/e/unlocking-brain-health-insights-from-a-leading-neuro-ophthalmologist/   [ii]Sweet Spot for Brain Health: Why Blood Sugar Matters for a Clear, Fog-Free Brain by Dr. Sui Wong, Published Nov 11, 2024 https://www.amazon.com/Sweet-Spot-Brain-Health-Well-being/dp/1917353855   [iii]Neuroscience Meets Social and Emotional Learning Podcast EPISODE #275   https://andreasamadi.podbean.com/e/brain-fact-friday-the-damaging-impacts-of-sugar-on-the-brain-and-body/   [iv]  Sugar Crush: How to Reduce Inflammation, Reverse Nerve Damage and Reclaim Good Health by Dr. Richard Jacoby (April 2014)  https://www.amazon.com/dp/B00KPVB4OA/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1  

Rich and Dan discuss Fajita's River City adventures thus far!

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Ah, the Canada Goose. Often a challenge on the water or in the field, but let's be honest, sometimes the biggest issue is getting folks to love it on the dinner table. Well, fear not! In this episode of The Fowl Life Podcast Provider Series Eat Wild Edition, Certified French Culinarian, Chef Ellie Lawton, shows us an easy way to make goose protein the star of the feast. Hear step by step instructions how to prepare Provider Right Wing Sauce Goose Fajitas that will knock your Banded socks off. Laugh along with Midwest Host, Joel Kleefisch, and Chef Lawton as they bring their cooking show to the ice of a frozen Midwest lake…AND…watch the video that shows you exactly how to make it! Provider Right Wing Sauce Canada Goose Fajitas Ingredients and Instructions: 2 lbs goose breast, cubed into 1 inch pieces Place in marinade and refrigerate for 24-48 hours Marinade: 2 limes, juiced 2 C Buttermilk 1/2 c soy sauce or tamari 1/4 c hoisin sauce 1/8 c chopped garlic 1/3 c Right Wing Sauce 2 Tbsp Provider Spice Fowl Stir Fry Noodle & Vegetable Base: 16oz cooked Rice Stir Fry Noodles 2 tbsp butter In pan on medium heat Add vegetables to the hot pan and sauté until vegetables are tender, once tender, add the rice noodles and sauté for 3-4 minutes until evenly mixed, then remove from heat. 2 tbsp chopped garlic 1/2 c dice onion 1 c shredded red cabbage 1 c shredded carrot 1 c beech mushrooms 1/2 c stir fry sauce Stir Fry Sauce: 1/2 C Hoisin sauce 1/2 C Soy Sauce 1/3 C Right Wing Sauce 1 tbsp Provider Spice Fowl 1 tbsp Provider Spice Drop Tine Preparing the Goose: Remove from the refrigerator Remove from marinade but do not dry marinade off, tenderize pieces with meat mallet for 1-2 minutes and return to marinade until ready to cook. Cooking the goose: Heat a cast iron pan on medium-high heat with 3 tbsp butter, remove the meat from marinade and add to the hot pan and cook 3-4 minutes, add 1/2 c of stir fry sauce while the goose is cooking. Remove from heat Plate desired Noodle & Vegetable Base, add desired amount of cooked goose on top of the noodle base Top stir fry with fresh cilantro, thinly sliced fresh jalapeño, crispy fried shallots or onions, and drizzle with Stir Fry sauce and Right Wing Sauce This episode is brought to you by Travel Wisconsin, The Provider Culinary, Jargon Game Calls, Bad Boy Mowers, Hi Viz Sights, Mickey Thompson Tires, and Avery GHG Decoys

Today the fellas talk about their outing to lunch and give a review of the Fajitas. Matt then gets into it with a caller after we slightly bring up politics. Bob also wants to cut friends off over politics. Bob receives a gift in his next chapter of not caring. Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

Today Chuy disqualifies Bob from reviewing shows. Then Bob reveals his latest look for the summer. We also get into a very sizzling discussion about fajitas in this town. Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

We're back, and we're causing chaos—again! Dale's very strong opinions on group fajita orders have officially ignited a social media war (even Chili's got involved). Should you have to ask permission before ordering the sizzling dish of doom? The results may shock you. Then, we break down the most controversial Super Bowl halftime show in years—was Kendrick Lamar's performance a masterpiece or a misunderstood mess? And why is Taylor Swift getting booed just for existing?!But wait—there's more! Dale finally binge-watches Secret Lives of Mormon Wives and discovers their shocking soda obsession, we declare war over Smarties (candy gold or trash?), and Florida snowbirds are officially on notice. From eyebrow emergencies to unexpected reality TV obsessions, this episode is unfiltered, hilarious, and 100% unhinged!Contact Rachel Sobel:Email: rachel@whineandcheezits.comWebsite: www.whineandcheezits.comFacebook:  Whine and Cheez - its by Rachel Sobel   Instagram: @whineandcheezitsTikTok: @rachel.sobel.writesContact Dale Mclean:Email: dance715@aol.comWebsite: dalethehost.comInstagram: @UptownDale

Monday vibes with a double DUI story in Ill-Advised News that is insane, as well as someone who turned the bar into their own potty situation. Anthony shares the moment over the weekend where he felt creepy, and then a moment later that day where he felt old. We talk time travel to avenge the price of fajitas, and more non serious time travel goals. We play Delightfully Useless Trivia, have a double dose of ill, and Cass shares what Buffalo gem she finally experienced this weekend. Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

What un-serious thing would you time travel for? Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Dans ce nouvel épisode de Tchatcheuse, Marie vous partage sa première St-Valentin !Un podcast écrit et incarné par Marie de BrauerZu à la prodValentine de Bue pour la DA zinzinet un générique de ouf par Julien Karpi

Full show - Monday | What do you miss about being a kid? | Will someone please tell Erin her pants are unbuttoned!? | Slacker-rita fajita | OPP - I love you too soon | No shoes on the carpet | Is Snoopy really the greatest dog character of all time? | You be the judge - Charging admission at your wedding | These myths aren't true | Stupid stories @theslackershow @thackiswack @radioerin

Step inside an exclusive luxury home in Bermuda Riviera with us, thanks to the amazing Courtney Ortiz and One Sotheby's. We're talking waterfront views, dream-worthy boat docks, and why you need to see homes in person before making a move. But that's just the start—things get heated when we debate the ultimate dinner-table betrayal: ordering sizzling fajitas at a restaurant (spoiler alert: some of us have very strong feelings).Plus, we dive into the wild world of "Tinder Ships," whether sharing a toothbrush with your partner is romantic or revolting, and the secret power of tongue scrapers (yes, really). Oh, and did we mention the ridiculous drama of someone unfollowing you on Instagram and asking why? Buckle up—this episode is a rollercoaster of luxury, laughter, and low-key judgment.Contact Rachel Sobel:Email: rachel@whineandcheezits.comWebsite: www.whineandcheezits.comFacebook:  Whine and Cheez - its by Rachel Sobel   Instagram: @whineandcheezitsTikTok: @rachel.sobel.writesContact Dale Mclean:Email: dance715@aol.comWebsite: dalethehost.comInstagram: @UptownDale

Send us a textHello Friends! Welcome back to your favorite Wednesday morning podcast! This time Robbie is undefeated in 1 on 1, Jordan is not sick (thanks to Steph) and they both rank the list of swear words! Thanks for stopping by!Support the showLike the show?! Want to support us?! Click here!Email us @ tidbitzwiththeboyz@gmail.com Tik Tok Instagram Facebook

This week Chelsea brings up a natural disastor of epic proportion. And no it's not about the fiery apocalypse that just happened in LA. In Joplin Missouri a catastrophic tornado killed 158 people and was truly a natural disaster. But did Butterfly Men save the lives of people who prayed hard enough? Tune in as we discuss both the weather and religion. Thanks for listening and remember to like, rate, review, and email us at: cultscryptidsconspiracies@gmail.com or tweet us at @C3Podcast. We have some of our sources for research here: http://tinyurl.com/CristinaSourcesAlso check out our Patreon: www.patreon.com/cultscryptidsconspiracies. Thank you to T.J. Shirley for our theme.

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about the fires devastation over California,  Texas Longhorns, NFL Playoffs, Cookoffs, Pulled pork, pellet smoking, field trip and sex robots.                                                                                                                                                      0-20 mins: Headlines California Fires: This past week has seen epic fires burn down thousands of homes and property in California. Hiram tells us first hand what it's been like for him and his community.   Conspiracies: Were these fires man made as we are made to believe on TikTok and Instagram.  Longhorns:  The Horns let us down once again as we all become expert play callers from the one-yard line.  NFL Playoffs: No one is that invested yet as none of our teams survived the first round of the playoffs. Pet Calendar: our mascot Bear makes the cover of a local energy company pet calendar.  25-40 mins: BBQ Time PDAD Courage to Change: We just got word that one of our favorite cookoffs will be cancelled this year.  Laredo Cookoff: Looks like we are still a go for the cook off in Laredo on Washingtons BDAY.   Back yard cooking: I have a busy weekend as I cook up some pulled pork on the pellet smoker and some beef ribs in the Instapot with some Gucci mash. Choneladas:  We take a field trip as we visit some of our friends of the podcast to check out their new location.  40-50 mins: 2024 Recap Sex Robots: I talk about a new movie with Megan Fox where she is a robot maid.   Cheating:  We ask the questions on what is cheating.  A bunch of joes that cook like pros!!!Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXFacebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shophttps://www.readysetbbq.com/Website/Shophttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about the Steven A and Joe Rogan, RSB Calendar, Pop Tart Bowl, Vegas, Amazon, Xmas BBQ dinner, 2025, and New Year Resolutions.  0-20 mins: Headlines Steven A vs Joe Rogan: A challenge was made to Joe Rogan.  We have our take on how this would go down.  RSB Calendar: We contemplate making a RSB calendar.  What will we put on the pictures and the dates. Pop Tart Bowl:  The side stories and gimmicks for some of these bowl games have gotten ridiculous.    Johnny goes to Vegas: Johnny Deep tells us about his Vegas vacation during Thanksgiving.  Amazon: tell their workers hold my beer, we've got robots.20-30 mins: BBQ Time Pitmaker Safe: We have one last get together with the entire RSB crew while Hirma is down.  I throw down pounds of meat on the Safe. Xmas Bbq dinner: I cook a turkey breast on the pellet smoker and a ham on the PK Classic grill.  2025: We talk about our upcoming cookoffs in early 2025 30-50 mins: 2024 Recap 2024: We talk about some of the memories from 2024. Resolutions:  The gang talks about their New Year resolutions.  A bunch of joes that cook like pros!!!Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXFacebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shophttps://www.readysetbbq.com/Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about the Cowboys, bad NFL owners, crypto, country dancing, Grinchmas, fish fry, Blackstone, and Christmas foods. 0-20 mins: Headlines Cowboys: The Boys put up their best effort playing spoiler to Eddie's bucs.    Woody Johnson: We criticize the Jets and how the owner makes decisions based on his sons knowledge of Madden. Crypto:  I ask the guys if they lost their ass on the recent crypto bust.    Dancing: We talk about big guys and country dancing.  20-40 mins: BBQ Time Grinchmas: I throw a Grinchmas Christmas party and cook some fajitas, chicken, sausage, quesadillas and more. Fish Fry: Compa Eddie throws down some amazing fish fry for the podcast. 2025: We talk about our goals for 2025 in barbeque.   40-50 mins: Xmas eats Xmas food : We go around the horn and talk about the foods we plan to eat for Christmas.    Chopped Challenge:  They guys from Chillin n Grillin talk about what they would cook with some random menu items. A bunch of joes that cook like pros!!!Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXFacebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shophttps://www.readysetbbq.com/Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Chicken fajitas are a classic Mexican recipe and a personal favorite for an easy, healthy, and flavorful weeknight meal. Juicy chicken breasts are seasoned and seared, then tossed with vibrant vegetables, and finished with a punch of fresh lime juice. And while this is the perfect meal wrapped with tortillas and toppings, I've got a few more tasty serving ideas below! 3 Phases Of E.V.E. ----- Gotta Talk Fast is an oral review of Archie Comics' Sonic the Hedgehog. Way past cool. LINKS: https://gottatalkfast.com/

For many people, visiting their favorite Mexican restaurant often means margaritas, tacos, chimichangas, and fajitas. And while many people know that I love tacos, I also splurge every now and then and order fajitas. But one thing has always bothered me when I order them. While often served on a sizzling skillet filled with meat, pepper, and onions, they always come with just three tortillas. This has been an issue for decades. And when you ask for extra tortillas, the server often wonders why you need more. If this happened at just one or two restaurants, I'd understand... Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-67461add81c40').on("click", function() { $("#secondline-psb-subs-modal.modal-67461add81c40.modal.secondline-modal-67461add81c40").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

The Alan Cox Show

The Alan Cox Show

How To Remember To Spell "Fajitas" & The Best Indiana Water

Meet my friend Erin Gallagher who is both an expert and superfan of Chili's Grill and Bar!

The Alan Cox Show

The Alan Cox Show

It's easy to commit a major fail in the FOGGY MOMENTS just after waking up before you've had your coffee or a shower… that's why this Setting the Bar story is so relatable! Source: https://www.today.com/food/trends/cumin-cinnamon-oatmeal-spice-mix-ups-rcna169963

Ninfa Laurenzo, or Mama Ninfa as many called her, was a trailblazer and an icon in the city of Houston, Texas. She helped introduce a Tex-Mex classic to the United States with her business savvy, food knowledge, and understanding of people. In this episode, we learn about the life that made Ninfa Laurenzo into the legend she's known as today.Make your own Tacos al Carbon with our tried and tested recipe.This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:IndieBoundAmerica's Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Full show - Tuesday | Brutal breakup | Slacker almost killed somebody | Bennifiddy | Dare | Will someone please tell Erin her pants are unbuttoned!? | T. Hack wants to eat school lunch again | Slacker-rita fajita @theslackershow @thackiswack @radioerin

Is it rude to order fajitas at someone else's birthday dinner?

08 - 06 - 24 FAJITAS AND BIRTHDAYS by Maine's Coast 93.1

Dillon hops back in the saddle, This Weekend in Fun featuring a homemade pizza, the Olympics thus far, two astronauts stuck in space indefinitely, a potential historical Sasquatch siting, and whether or not you should be able to eat fajitas at someone else's birthday. Enjoy a free one-week trial on Patreon for additional weekly episodes: www.patreon.com/circlingbackpodcast Watch all of our full episodes on our new YouTube channel: www.youtube.com/circlingback  Shop Washed Merch: www.washedmedia.shop  (0:00) Fun & Easy Banter (16:00) Recapping This Weekend in Fun (34:50) Let's Chop on The Olympics (47:00) Space Bar: Two Astronauts Lost in Space (54:00) Sasquatch Siting? (1:04:30) Fajitas At Someone Else's Birthday Support This Episode's Sponsors Rhoback: www.rhoback.com (BACKER20 for 20% off) Bourbon & Beyond: www.bourbonandbeyond.com  Rocket Money: www.rocketmoney.com/circling  Squarespace: www.squarespace.com/steam (STEAM for 10% off your purchase of a website or domain) Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't order big if it's not your big day.

What did Justin say? And Kellie is worried about the country.  Learn more about your ad choices. Visit megaphone.fm/adchoices

EJ Holland's Michigan football recruiting chat was LIVE on YouTube Wednesday night (July 11, 2024). Topics include: (00:00) - Intro (1:45) - Jerome Myles (3:55) - Michael Igbinoghene (4:50) - Ivan Taylor flip from ND to Michigan (6:50) - Percentage chance on five-star OL Andrew Babalola (10:00) - Predictions in for 4-star CB Jayden Sanders (12:33) - Notre Dame haters (15:20) - More on Andrew Babalola (16:30) - Carter Smith / Max Duggan comparison (18:45) - Top five songs on EJ's playlist (19:45) - Kainoa Winston or Ivan Taylor better? (21:30) - Chances with 4-star WR Derek Meadows (21:50) - Defensive line board (23:05) - Personal rating for each commit (24:10) - Jordan Young update (26:25) - Is Michigan looking at another EDGE? (27:43) - Could Michigan round back to Xavier Newsome? (28:05) - Are any 2026 recruits committing soon? (29:20) - LB recruiting (30:15) - Losing Shamari Earls, CB recruiting (31:15) - Any more flip targets for 2025 or decommitments? (33:20) - Nathaniel Owusu-Boateng's tweet on Ivan Taylor (34:20) - Why are ND fans so mad? (37:25) - If Michigan can flip CB Adonyiss Currie from Texas A&M (38:35) - Cornerback intel (39:30) - Recruiting services downgrading Michigan commits (40:35) - Fajitas or Arroz con gandules? (41:15) - Nathaniel Owusu-Boateng update (42:50) - Nose guard recruiting, DJ Sanders (44:05) - Is it 10-2 at best for Michigan in 2024? (44:25) - 2026 OL Ben Nichols update (45:16) - Next 2025 commit (46:00) - Rapid fire Michigan recruiting questions (57:15) - Outro Order The Wolverine's 160-page 2024 Michigan Football Preview magazine: https://simplecirc.com/subscribe/michigan-football-preview-magazine Learn more about your ad choices. Visit megaphone.fm/adchoices

A massive show that includes a weekend recap for the ages, a potential world record dinner order, a rodeo bull gone wild, a space bar with anti-aging repercussions, the Arby's driver, and an update on The Sphere bong guy. Enjoy a free one-week trial on Patreon for additional weekly episodes: ⁠https://www.patreon.com/circlingbackpodcast Watch all of our full episodes on our new YouTube channel: ⁠ https://www.youtube.com/@CirclingBack Shop Washed Merch: ⁠https://www.washedmedia.shop/⁠ (18:40) Recapping This Weekend in Fun (35:00) Elite TexMex Dinner Order (43:50) This Bull Is Fed Up (52:30) Space Bar: Dillon Explains Advanced Stuff (57:10) Arby's Driver (1:06:45) Sphere Bong Guy Support Our Sponsors: Twillory- use code WASHED18 for $18 off your first order of $139 or more at Twillory.com. Twillory: Tailored for performance. Mugsy- First time customers can get 20% BACK on their first order right now. All you need to do is head to Mugsy.com and enter your email your and the discount is automatically added to your cart. Squarespace- for a free trial, and when you're ready to launch, go to https://www.squarespace.com/STEAM to save 10% off your first purchase of a website or domain. Fitbod- Get 25% off your subscription or try the app FREE at Fitbod.me/STEAM

Morning babe! Hope everyone had a lovely, gorgeous Passover! This week, the Good Guys are stripping down (emotionally, not physically) to discuss the history of matzo balls, finsta hacking, our favorite 2000s jingles, and of course they answer your delicious speakpipes. Enjoy kiddos, what are ya nuts?!Leave us a voicemail here!Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:KiwiCo - Get 20% off your Summer Adventure Series at kiwico.com/goodguyssummer Chomps is offering our listeners 20% off your first order and free shipping when you go to Chomps.com/GOODGUYS Mary & George is NOW STREAMING only on STARZ and the STARZ appProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.