Podcasts about taqueria

Podcast 287 – Steel Gateway Signs and Matt's Sold-Out Trolley Tour – Mark Galvin with Discover Dunwoody Matt's birthday trolley tour has already sold out! If you want to Rediscover Dunwoody, you'll have to hop on next month's ride. Mark Galvin from Discover Dunwoody joins Matt to talk about everything popping up around town—starting with those new steel gateway signs. He breaks down who paid for them, why they matter, and what they mean for the city's future. The whole episode is really about what's new. Did you know High Street will eventually be even larger than Avalon? It's gearing up to welcome Rosetta Bakery, Hampton Social, CRÚ Food & Wine Bar, Varuni Napoli, and Alo Yoga. Over at Campus 244, CT Cantina & Taqueria is drawing crowds with its chef-driven menu and hidden gem, Tierra Coffee. Stäge Kitchen & Bar is coming soon with upscale seafood, steak, and sushi. And Ashford Place is getting a big refresh with Stone Age Korean Steakhouse and Desi District moving in. If you live in Dunwoody—or just love watching it grow—this episode is packed with what's next.   whatsupdunwoody.com/podcast-287-steel-gateway-signs-and-matts-sold-out-trolley-tour-mark-galvin-with-discover-dunwoody/   What's Up Dunwoody Links:  

Giovanni Cervantes and Tania Apolinar are partners in life and in two amazing New York City taquerias: Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. Formerly professional photographers, the duo is dedicated to making some of the most delicious tacos in New York's ever-expanding scene, and it's so fun to have them on the show today to talk about how it all happens.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Observer's Guide to Japanese Vending Machines, coffee drinks with fruit at Not As Bitter in the East Village, How to Cook the Finest Things in the Sea, Wenwen in Greenpoint is sprinkling the Taiwan dust. Also: A great new Substack, NONGLUTEN, tackles gluten-free cooking in a cool way, the Americano Bianco at Bar Americano is our spring drink. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Taqueria Ramírez Brings a Mexico City Specialty to Brooklyn [New York Times]Our Gluten Rumspringa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Zia Taqueria has exciting plans to celebrate its 20th anniversary. Purchase tickets today for the iAM Music Festival. The Durango Chamber of Commerce seeks comment on a potential wage increase, and just in time for Mother's Day, Pagosa Springs has been ranked third among the best 'Mom-cation' destinations in the United States. By Sadie Smith.  Watch this story at www.durangolocal.news/newsstories/zia-taqueria-celebrates-20-years  This story is sponsored by Durango Gelato, Coffee & Tea and Freddy's Frozen Custard & Steakburgers.  Support the show

Fast, fresh, mexican: In der 26. Folge Radio Piatti erzählen Nik und Jan von ihrem Besuch im Restaurant La Taqueria an der Badenerstrasse – und bereden unter anderem das Lochergut, nixtamalisierte Tortillas und Bialetti.

Does anyone actually like Peeps?! That's what Jon and Chantel want to know. A brand new "Normal or Nope," where Jon goes all in with boiled hot dogs. Plus, is it a red flag to not share your location? Chase from the Instagram account SLC Foodie has a new Taqueria. New movies out this weekend. What's Poppin'. And so much more!

On today's show, Ian Hoch shares a list of celebrities that he'd like to see shot into space. Then, Adam Frank, professor of astrophysics at the University of Rochester and author of "The Little Book of Aliens," joins the show to talk about low-Earth orbit space flights. Also, Pike Howard, owner of Felipe's Taqueria, joins Ian to share how the recent string of violence near his establishment has affected his business and morale. Finally, Bill Franques, Communications Director for LSU Baseball & Alex Box public address announcer, comes on to talk about what to expect attending an LSU ball game.

At least four people were shot in the French Quarter Sunday night. Three people were hurt in two separate shootings at the Ponchatoula Strawberry Festival. Have we become desensitized to this kind of violence? Is there anything to be done about it? Pike Howard, owner of Felipe's Taqueria, joins Ian to share how the recent string of violence near his establishment has affected his business and morale.

This hour, Ian Hoch drops the 2 O'Clock News Bomb and demonstrates that President Trump only cares about not looking weak. Then, Pike Howard, owner of Felipe's Taqueria, joins Ian to share how the recent string of violence near his establishment has affected his business and morale.

This is Derek Miller, Speaking on Business. Every great business has a story – one that connects, inspires and moves people to action. And bringing those stories to life is what Avalanche Studios does best. President Dave Lindsay joins us with more. Dave Lindsay: When a business tries to sell a product, attract new customers, train their staff, or recruit employees, they're really just telling a story. At Avalanche Studios, we use the power of video to help businesses make those stories unforgettable. We create commercials, branding videos, marketing materials and other content for websites, training and events. And we take care of the entire process, from script to screen. We develop the concept, write the script, hire actors, scout locations and film cinematic visuals. Then we bring it all together with expert editing, sound design, music, graphics, effects and narration to create compelling content. For over 25 years, many companies have trusted us to tell their stories – Companies like Comcast, Instructure, Taqueria 27, UDOT, Telarus, Savage and the Salt Lake Airport. Our team of creative professionals and storytellers at Avalanche Studios have been helping businesses grow, by telling their stories. So, what's your story? We'll help you tell it. Derek Miller: Great stories don't just entertain — they make an impact. And with the right visuals, your business's story can do the same. To learn more about what Avalanche Studios can do for you, visit their website, avalanche-studios.com. I'm Derek Miller, with the Salt Lake Chamber, Speaking on Business. Originally aired: 4/10/25

Guest Judson McCord, the owner/operator of Game2Life joins hosts Brady and Jillian on Louisiana's Playground to discuss how Game2Life aims to make adults feel like kids again. From premier laser tag to axe throwing and pickleball, Game2Life aims to be Lake Charles' playground.   Find more information on where to eat, things to do, and events happening this weekend at VisitLakeCharles.org.    Stop by Victoria's Taqueria for an authentic Mexican flavor for breakfast or lunch!    Keep up with hosts Brady Renard on Twitter, @RenardSports and Jillian Corder on Facebook, @JillianCorderKPLC. 

Send us a text¿Qué sucede después de la primera cita y cómo puedes asegurar una segunda? En este episodio de "Un Mejor Tú", prometemos equiparte con las estrategias más efectivas para convertir una primera impresión en una relación significativa. Compartimos nuestras experiencias y consejos sobre si deberías llamar o enviar un mensaje de texto, y cómo estas decisiones pueden aumentar tus posibilidades de avanzar hacia la próxima etapa. Reflexionamos sobre las complicaciones inesperadas de encontrar pareja en la era digital, incluso con herramientas modernas como las aplicaciones de citas.Además, descubrirás la clave para mantener una comunicación posterior a la cita que sea positiva y genuina sin ser abrumadora. Tocamos la importancia de pequeños detalles que pueden marcar la diferencia, como recordar una canción que disfrutaron juntos o un chiste del camarero. También discutimos cómo mantener un equilibrio en la energía de tus mensajes, asegurando que no resulten demasiado directos al hablar de futuros encuentros. La cortesía y los buenos modales no son opcionales; son esenciales, independientemente de tus intenciones futuras con esa persona. Únete a nosotros en esta exploración de cómo gestionar los primeros pasos para fortalecer tus conexiones personales.Support the showTuSaludMental.net

Thank you to all that came to the MF DOOM dinner! We'll do more soon. Thanks to Angel, Onar, and Anand for coming by today! Thank you to YOU for listening!

Almost 30 years after Viva Taqueria opened on a corner in Downtown Ithaca, and almost two years after the expanded eatery moved across the street, the longtime owners, Ursula and Pete Browning, have sold the restaurant to a new owner. Katie Stone tells 14850 Dining the basics will stay the same, but she has several ideas for Viva Taqueria & Cantina's new era on the Ithaca Commons. https://www.14850.com/020639929-viva-ithaca-new-owner/ Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

2:45   3 most trustworthy midrange OTC hearing aid brands:Jabra Enhance, Ballerup, Denmark.  Price Range: $799–$1,995 per pair.Eargo, San Jose, California, USA.  Price Range: $799–$2,950 per pair.Lexie Hearing, Pretoria, South Africa.  Price Range: $799–$999 per pair. 17:40  Barry's fav mexican restaurant, Cilantro Taqueria, gets raided by ICE.23:00  A deep look at illegal immigrates and our economy.37:00  What to make of predictions of coordinated terrorist attacks in 6 major US cities by Al-Qaeda-trained terrorists by ex-CIA intel analyst, Sarah Adams on Shawn Ryan podcast. 40:00  RFK Jr. vs Rachel Levine 43:00  WTH is going on with Trump and Gaza??? 47:00  Merle shares Biblical prophecies of today's Israel 52:10  Dr. Mark Hyman, documentary FedUp, and examples of how are foods have been infiltrated with poisons over the past 50 years. 1:03:40  Woke bishop pleads for mercy for people who are living in fear of him. Marxists have been trying to inject bigotry into church. 1:16:30  The JFK, MLK, RFK disclosures and CIA involvement... or not. 1:18:45  Fauci may have a federal pardon, but it doesn't prevent states from prosecuting him. 1:20:30  The US and Mexico join forces against the Cartel. 1:34:00  Nutritionist, Paul Saladino: 70% of food stamps purchases go to highly processed foods. Proposed tax write off for purchasing single ingredient foods. 1:41:00  Are USAID and DOGE cuts Unconstitutional? 1:48:00   Lighter Side: Grammys - Kanye and his sex robot. Beyonce wins country music artist. Matt Walsh's "Am I a Racist" 2:01:40  **BREAKING NEWS: Biden Admin found to use USAID funding for Politico payroll. And... Mark's 2-minute AI Tip! #DrMarkHyman #USAID #DOGE #Beyonce #AmIaRacist #PaulSaladino #Gaza#OTCHearingAid 

https://www.myheraldreview.com/news/bisbee/taqueria-outlaw-serves-up-authentic-mexican-food-with-an-artistic-flair/article_e4add8da-d4f8-11ef-b13f-fb85c4913918.html https://www.myheraldreview.com/site/forms/golden_apple_award_nomination_application/ Today - we’re heading to Bisbee, to talk about a place that’s been making waves in the local food scene—Taqueria Outlaw.Support the show: https://www.myheraldreview.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

We've all heard of the Twelve Days of Christmas, but this is ridiculous: We're dropping an episode every weekday between now and December 25, as we try to share all the interviews Andrew has banked in 2024 before the year draws to an end. This Andrew Talks to Chefs December Marathon is brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover.On this first episode of the Marathon, we are thrilled to share a conversation with Nixta Taqueria's Edgar Rico, recorded at the Hot Luck festival in Austin, Texas, Memorial Day weekend. Edgar and Andrew met up at one of the festival's marquee tasting events and interviewed on site, getting deep into Edgar's upbringing, training, and how and why he eventually gravitated to tacos. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletters! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Oh heyyyy, it's the premiere of SEASON 2! Our guests are taco phenoms Gio Cervantes & Tania Apolinar of Taqueria Ramirez and Carnitas Ramirez. Join us as we talk nude beaches, learning your craft on Youtube, the "holy shit, what now?!" of immediate success, business expansion and pivoting from one career to a completely different career during a world wide pandemic! You just might get inspired; you'll certainly get hungry. @putitinmymouthpod www.putitinmymouthpod.com Support us on Patreon!  Mentions: @taqueria_ramirez_ @carnitasramireznyc @brooklyn_safehouse @brokabistrot @pauliegee www.bakersdozengreenpoint.com @homecoming @laperladelsurcdmx @el_pinguino_greenpoint  Welcome to the irreverent & unfiltered world of PUT IT IN MY MOUTH, a podcast that fearlessly explores the underbelly of the hospitality industry. This female led podcast, by two lifelong bffs Lala & Judith, celebrates the journeys of industry insiders, details the all to typical setbacks and gets the listener insider access on what goes on behind closed kitchen doors. Join us for candid conversations about our biggest obsession, FOOD and the personalities behind it. We know every episode will leave you hungry for more.

Jared Brosnan

Today on the podcast Eric is joined by Stephanie Velasquez and Nicolas Vera of Ema and Papalo Taqueria. Stephanie and Nicolas speak with Eric about how they both got into the culinary scene, meeting/working together at Xochi, how they bonded over their passion for food/working in restaurants, how dining at a restaurant in Mexico became the inspiration for their own concept ideas, getting their first incubator space, how the idea for Papalo Taqueria evolved, opening Papalo 2 weeks before the pandemic, how they adapted to survive the pandemic, how Ema came to be, where the idea for Ema came from, the community response so far, the familial roots for the name Ema, their reaction to being included in the Michelin Guide, and much more! 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: Michelin Guide Removes Shuttered Houston Vietnamese Restaurant 7 Hot Takes on Houston's 30 Restaurants in the Texas Michelin Guide Houston's New European-Inspired Teahouse is Steeped in Style Houston Ice Cream Shop Now Serving All Organic Scoops

Co-host Devina Divecha sits down with Shaw Lash, chef and co-owner behind Dubai's Mexican favourites, Lila Taqueria and Lila Molino. They talk about the challenges of getting tortillas right—from sourcing the right variety of corn to the importance of the nixtamalisation process—how they're partnering with farmers in the UAE, and the interesting confluence of Indian and Mexican cuisine. We also have the scoop behind naming the restaurants after Lila.

Anand is the Founder and Managing Partner of Gala Capital Partners, a diversified investment and holding company with interests in chain restaurants, software & technology, real estate development, franchising and public equities investment. He has spent the past 35 years in various executive capacities within the Software, Real Estate & Restaurant Industries.Gala Capital Partners invests in (among other things) restaurants. The current portfolio includes CiCi's Pizza, Famous Dave's Barbeque, Rusty Taco and MOOYAH Burgers, Fries & Shakes.Anand grew up in the restaurant industry. His mother was an early franchisee with Jack in the Box. Anand's parents knew the restaurant industry was a difficult career path, so they encouraged Anand to pursue other careers. He graduated from USC with a degree in biology, but he was drawn back into the family business and fell in love with it all over again. When it comes to restaurants to invest in, Gala Capital Partners focuses on five key categories: burgers, chicken, tacos/Mexican, pizza and coffee. The brands that Gala Capital Partners focus on are between 25-350 units. They call those “adolescent brands.”  When evaluating successful franchises, Anand starts with the quality of the food. Focusing on quality and taste is the easiest way for a restaurant to stand out from the competition.  QUOTES “(The restaurant industry) is usually the first job for many young adults and teenagers. It teaches them work ethic, it teaches them responsibility.” (Anand)“When I returned to the (restaurant) business after university, I realized I could learn about finance, I could learn about accounting, I could learn about marketing, I could learn about HR, I could learn about IT, I could get into real estate. It was so multi-dimensional. It was remarkable and it just captivated me.” (Anand) “There were many, many humbling experiences. When you're 25 you have a great deal of confidence and bravado. I had a couple lessons that I learned the hard way and I think I'm far better off for it today.” (Anand) “I'd encourage each and every (restaurant) executive to go work a week and do that every single year. You don't know what a franchisee goes through and you don't know what a store manager goes through until you've done it.” (Anand)“Each and every one of our restaurant brands plays a significant role in how you serve the customer.” (Anand) “Our typical franchisee and the ideal profile is somebody who is new to franchising and really wants to get into the business and work in the business and be hands on in the stores. Or it's going to be someone in a smaller market of the family business and they've got anywhere from 3 to 30 locations and they really love being hands on and involved.” (Anand) “We want very active and hands on operators. People who want to be there and build relationships with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks we're looking for.” (Anand)  TRANSCRIPT 00:01.44vigorbrandingHello, everyone. Today’s guest is Anand Gala of Gala Capital Partners. Put simply, Anand is an investor, and one of those investments is restaurants. But I’ve known him for quite a while, and I’m always blown away by his stories, his growth, and and everything in between. So this will be a great conversation. Anand, welcome to Fork Tales. Thanks for doing this program. 00:25.38Anand GalaAbsolutely. My pleasure. Thanks for having me, Michael. 00:28.50vigorbrandingPerfect. Well, hey, so I know we were talking, catching up a little bit before because I’m fortunate to have known you for a while. um You know, I was saying, when people hear about Gala Capital Partners, it sounds ah very regal, which it is. It’s an amazing company and the growth is is astronomical, which we’ll talk about, but it didn’t really all start out that way, did it? 00:47.08Anand GalaYou know, no, it’s everybody’s got a, everybody’s got a story. I guess you can say everybody’s got a story. And mine is um is probably very familiar. 00:58.92Anand Galato many others that are you know that were raised in immigrant families that that came from humble beginnings. And it’s just a story of a lot of hard work. It’s a story of intentionality by my family, by my parents to really invest in me ah in an education around operations and around entrepreneurship that candidly none of us really knew we were doing at the time. 01:24.49vigorbrandingYeah, I mean, you you were literally, I think when I first met you, you you were a child basically being babysat by the dishwasher, right? You were in the restaurants at a young, young age. Talk a little bit about that. 01:34.34Anand GalaYeah, absolutely. So my mom was a franchisee of Jack in the Box. And that was early on when they just began franchising. I think she might have been franchisee number two. 01:45.49vigorbrandingWow. 01:45.60Anand GalaAnd that was 1982 or 83. I must have been eight or nine years old. And she started working 16, 18, 20 hours a day because you know that’s what an operator does. 01:56.08Anand GalaThat’s what an entrepreneur does. You have to figure it out. And I just didn’t see her very often. And so therefore, the best way for her to make sure that she had an eye on me and I spent time with her was for her to bring me to work. And that was daycare. That was after school care. That was vacations and holiday care. You know, that’s what it was. That’s how I spent my time. And so I literally grew up in the back of a restaurant ah and in some cases standing on a milk crate so I could see over the front counter and and talk to customers. But that that was it within eyesight and earshot. 02:27.89vigorbrandingThat’s great. And you know, the the restaurant business has to be in your blood. And obviously, yeah it was literally infused in you from a young age. And I think that’s, ah again, i you can’t help to learn, you can’t help to see. I think it’s one of the most incredible experiences ah for anybody ah is to work in a restaurant. You learn a lot about sales, you learn a lot about people, about hustle, about ah yeah just everything in in between, dealing with problems on your feet. When someone complains, it’s ah it’s ah it’s a phenomenal way to ah get an education, that’s for sure. 02:57.22Anand GalaAbsolutely. and i’ll And I’ll take it a step further. I think it’s fascinating because it not only teaches you all of the things that you mentioned, it’s usually the first job for many young adults or or teenagers. 03:07.18vigorbrandingMm hmm. 03:09.41Anand GalaIt teaches them work ethic. It teaches them responsibility. And one thing that candidly, I’m not sure how it gets taught other than maybe in the home or or through your church or temple or or what have you, 03:22.08Anand GalaBut it’s respect for others, regardless of the position that they’re in. ah It’s an appreciation for hard work and how much it takes to really earn a dollar. 03:32.67Anand GalaAnd the fact that people do what they do so that they can support themselves, their families, have some spending money, develop some independence, it’s remarkable. And, you know, those are lessons and values that don’t get taught very often in many other places. 03:46.25vigorbrandingYeah, no doubt. So okay, so you you youre you’re you’re young, you’re in the restaurant, you’re you’re eight, then you go to USC, right? And you you graduate with a degree in biology. ah So that was, you weren’t on the restaurant path, I don’t think at that point. So what happened there? Where were you headed? Where did you go? And where did how did you end up here? 04:04.53Anand GalaYeah, it’s, you know, don’t don’t all good restaurant operators go into the sciences? Of course. ah it it it is a It is a fascinating path and it’s one that, ah you know, my my parents recognized how hard the restaurant business was. And they wanted my brother and I to have a better life. They wanted us to get an education and and really not have to go through the trials and tribulations that they went through, as every parent wants for their children. 04:31.20Anand GalaSo they thought, hey, we’ll have our kids become doctors. ah That would be great. And I thought, boy, wouldn’t medical school be easier than running a restaurant until I, you know, I i took the ah med school entrance exams and and I tried a couple of interviews for for med schools and I realized that’s not what I wanted to do. I probably should have come to that conclusion much, much earlier in college, but I waited until the end. 04:54.40Anand GalaAnd, ah you know, I thought, okay, I’ll just go help out in the family business, because I know how to do that. And my parents thought, okay, you know, he’s gonna realize how hard this is, and he’ll change his mind quickly and run to med school. And as I got back into the business, I realized how much it just came second nature, how much I truly enjoyed it. And candidly, how much it had to offer. When I was growing up, I thought, boy, the only thing it has to offer is operations. 05:21.61Anand GalaAnd I got a great education and experience in operations. But when I returned to the business after university, I realized I can learn about finance. I can learn about accounting. I can learn about marketing. I can learn about HR. I can learn about IT. t I can get into real estate. there It was so multidimensional. It was remarkable. And it just captivated me. It drew me in. And I had an insatiable curiosity and appetite to learn. 05:47.54Anand Galaand And so every single day it drew me in further and further and further to the point that there was just no return. This was it. 05:54.51vigorbrandingthat’s That’s, that’s awesome. That’s awesome. Well, so I mean, now we’ll jump into to to to life after after school, you you get involved as a is a franchisee, correct? That’s what you that’s that was your first sort of for you were young, I think you bought your first franchise, right? 06:11.11Anand GalaYeah, that’s right. So you know growing up in the restaurant space was fantastic. But the challenge at the time within Jack in the Box was there were a limited number of franchisees that were allowed to expand. And it was because the company was in a very large expansion phase for itself. And so in large markets like Houston and Los Angeles where we operated, there simply weren’t that many opportunities for us because the company had already scouted them out and had already tied them up. 06:40.93Anand GalaSo I left the family business when I was 25 and I became ah I think the youngest franchisee for Applebee’s and started building stores throughout California the exact same time same year I became I believe also the youngest franchisee for Del Taco at the time. 06:59.02vigorbrandingwow 06:59.12Anand GalaAnd I was 25 years old. I was building Applebee’s from Bakersfield to Fresno and and later in the Bay Area and was building Del Taco restaurants outside of Sacramento and Modesto and Stockton and small markets there as well as in Phoenix, Arizona. And so I was traveling a lot and I think when you’re young and you’re not married and you don’t have other responsibilities and You’ve got a lot of energy. 07:22.40Anand Galaah You can really you know push the push the pedal. And so I did. I learned a great deal during that period of time. And I learned a lot about what ah what I did know and what I didn’t know. 07:31.09vigorbrandingY 07:33.97Anand GalaI’ll tell you, there were many, many humbling experiences. 07:35.59vigorbranding‘all bet. 07:37.63Anand GalaBecause when you’re 25, you have a great deal of confidence and bravado. And I had a couple of lessons that I learned the hard way. And um I think i’m I’m far better off for it today. 07:49.97vigorbrandingYeah, we’ve learned a lot more from our mistakes and our wins, that’s for sure. 07:53.08Anand GalaYeah. 07:53.18vigorbrandingAnd ah so it’s it’s interesting too, because we’ll talk about this in a moment, but I mean, you know, obviously, ah you know, at Vigor, we do marketing for restaurants, and we deal with ah franchisees, and we deal with franchisors, the folks that own the brand and control the brand. 08:07.88vigorbrandingAnd and sometimes there’s, there’s dissension among the ranks. I mean, there’s, you know, and you’re you’re you’re on both sides of it. So I’ll be really interested to hear your perspective on the whole thing. 08:18.23Anand GalaYeah, yeah it’s it’s been a fascinating journey, having been a franchisee from 83 all the way to or 82, I guess all the way to, I think about 2014 is when we finally ah decided we were going to start selling and not start selling the brands, but we exited most of the brands that we were involved in. 08:35.37vigorbrandingMm hmm. 08:37.22Anand GalaAnd so prior to that, we had sold our jack in the box business and sold our Del Taco business and, and then by 2014 sold our Applebee’s business. And we we still our franchisees a famous day’s barbecue in California. 08:46.15vigorbrandingMm hmm. 08:49.86Anand Galaah But then starting in 2017, we started investing in and acquiring small franchiseurs. And what’s interesting is we took a very different approach to being a franchisor. Having walked a mile in the shoes of the franchisee, literally, and still being a franchisee, i I fundamentally understand the approach to business and the relationship that a franchisee has. And I try to bring that knowledge and experience and insight to the relationship that we bring as a franchisor. 09:23.64Anand GalaWe acknowledge that a franchisee makes their money off the bottom line and a franchisor makes their money off the top line. That being said, discounting your royalty is not the solution you because you want a financially strong franchisor that has the capital to make the investments in the people and the systems and the resources to really drive your business. 09:45.68Anand GalaIf you cut the royalty down to call it 1%, what’s left for them? 09:45.83vigorbrandingThat’s right. 09:48.63vigorbrandingMhm. 09:50.10Anand Galayou’re not gonna get the best talent, you’re not gonna get the best support. And so it becomes a vicious cycle if you go down that road. I think that what most franchisees ah do focus on and and I think many recognize is rather than try to reduce the royalty, let’s drive accountability and expectations with the franchise or to say we expect best in class marketing, best in class leadership, best in class operations, 10:11.11vigorbrandingMhm. 10:17.38Anand Galaum And so please make sure that you’re hiring those people, make sure that you’re driving those attributes ah through the brands, because that’s what makes us better. you know Please invest in us, please support us. And that’s how we try to bring the parties together. That doesn’t mean that we’re free of any discontent from time to time, but that’s our responsibility is to work through that. 10:42.35vigorbrandingSure. I mean, I’ve always said and I feel very strongly that empathy is probably one of the more powerful like emotions, if you will, and you know, understanding both sides of it from where you’re your you seat from growing up in it. And then being on the other side, it’s I think that’s very powerful to have that that understanding that that that intelligence that hey, I understand I’ve been in your shoes. I know what’s important to you. Here’s what’s important. And and there’s this partnership, right? 11:06.60vigorbrandingIt’s almost like you treat them with as family. ands they’re’re’re They’re a part of your company because they are. i mean they’re They’re your brand. right They’re an extension of it. 11:13.80Anand GalaAbsolutely, and I would even go a step further and I’d encourage each and every executive or leader in a franchise or to go work a week and do that every single year in the stores because honestly, you don’t know what a franchisee goes through. 11:23.83vigorbrandingYeah. Mm-hmm. 11:29.38Anand GalaYou don’t know what a store manager goes through until you’ve done it. You you may have the the best degrees on the wall. um and and lots of experience from lots of other brands, but until you really walk a mile and and do what they do, ah then I think you build a tremendous amount of credibility and and candidly empathy at the same time. 11:49.25vigorbrandingSure. 11:49.40Anand GalaSo I think it helps you connect with with lots of operators and franchisees. 11:55.71vigorbrandingThat’s great. So, okay. So one of your biggest investments was Muyah, burgers, fries, and shakes. Okay. So, and i I was fortunate. 12:01.37Anand GalaYeah. 12:02.41vigorbrandingI actually came out to see you. I was out in California and I ate at one of your, at one of your restaurants. Phenomenal. It was a great ah burger. I’m not just saying that now, but the thing is there’s lots of burgers out there. And I was quoted on a previous podcast. 12:13.42vigorbrandingah I had a gentleman by the name of Audley Wilson on who created a robo burger, which is the yeah ah basically the burger vending machine. 12:18.71Anand GalaYeah, yeah. 12:21.05vigorbrandingAnd, you know, ah my my line my line was no one American ever went bankrupt trying to feed America hamburgers. So, I mean, but there’s a lot of competition out there, isn’t there? I mean, how does how do you guys stand out? 12:30.45Anand Galathere There is. 12:31.03vigorbrandingI mean, you know, I mean, I know it’s ah a phenomenal product with great ingredients, but talk talk a little bit about dumuya. 12:38.44Anand GalaWell, i’ll I’ll frame it in a way that I think you’ll definitely get and I’m sure your audience will get, which is why compete with everybody else? Why play their game? they you know If you’re playing somebody else’s game, then you are automatically at a disadvantage because they’ve been playing it a lot longer. 12:54.46vigorbrandingMm hmm. 12:56.28Anand GalaThey created the rules. They’ve been doing this for a while and they know how to win. They’re gonna tilt the deck in their in their favor. So I think you have to decide what you do that is distinct, that is different. How do you define yourself? And so at Mujah, it’s a very simple approach. It’s better ingredients, it’s better quality, it’s better tasting, ah and it’s done with more hospitality, and it’s done fresh in store every day. And so that’s the approach we take, is that we wanna have fresh, never frozen meat, and we want it to be certified Angus beef, 13:33.11Anand Galawe fresh bake our buns in the stores every day, we hand cut our fries, you know, we only use the highest quality ingredients, and we don’t make anything until you order it. So these are all of the different things that we think are distinct and unique. 13:48.02Anand GalaAnd, you know, nobody ever um disliked high quality and great taste. 13:54.56vigorbrandingright 13:54.79Anand GalaSo our perspective is we’re going to compete on taste, on quality, on service, on experience. Now that may cost a little bit more, but candidly when you put it all together and you’re doing sort of the value formula, it still comes out to be a tremendous value because of what you get, not what you pay. 14:13.95vigorbrandingYeah, no doubt. So, okay, burgers aren’t your only restaurant. You’re you’re involved with a portfolio. you have You have pizza, tacos, coffee, and everything in between. what What criteria do you use when evaluating which restaurants to invest in? 14:27.84Anand GalaWell, your statement earlier, which was nobody ever lost money selling hamburgers to Americans, I would take it a step further and say, you know, there’s a bunch of different categories where 14:37.50vigorbrandingYeah. 14:38.40Anand GalaThe world already knows what you do and how to use your business or your product or your brand. And so we focus on five primary categories. That doesn’t mean that we won’t look at and invest in things around the periphery as well. But those five categories are burger, chicken, tacos or Mexican pizza and coffee. And not only are they pervasive in American society and candidly, I think foundational. 15:04.85Anand Galaum But I think that what American society culture and its tremendous marketing ah machine behind so many of its companies has done a great job of is exporting that culture around the world. 15:14.31vigorbrandingYeah. 15:18.82Anand GalaI can open up a coffee joint anywhere in the world and I can guarantee you that that local community knows exactly how to use that brand, that product, that concept. The same is true with pizza. The same is true with chicken. 15:30.19Anand GalaThe same is true with tacos and Mexican food. and And thank God for the Taco Bells and the Chipotle’s and so many others that have blazed a trail before us. um and And that end is, it for example, just in the Mexican category, but the same is true in each and every one of those categories. 15:48.21Anand GalaSo our primary focus is within these five big categories. 15:51.97vigorbrandingMm hmm. 15:52.18Anand GalaWe love these brands and we think we can bring a higher quality, better experience approach to each and every one of them. 15:59.57vigorbrandingIt’s fantastic. So you went from being a franchisee to now you own these brands and you own is it rusty taco, you have CC’s pizza, Dunn Brothers coffee, Muyah burger, what am I missing one? 16:12.76Anand GalaNope, that’s it, that’s it. 16:13.57vigorbrandingIs that it? 16:13.90Anand Galathose are the those Those are the main ones, yeah, absolutely. 16:14.05vigorbrandingOkay, good. I nailed it. Yeah, yeah. That’s fantastic. 16:17.73Anand GalaYeah, so we’ve we’ve we’ve invested in these brands and some of them we’ve got partners and you know we’re just excited. 16:18.25vigorbrandingSo 16:23.95Anand Galawe We think that each and every one of them plays a significant role in how you serve the customer. So for example, Cece’s Pizza is a buffet concept. 16:35.11Anand Galaum And people, you know they they may attribute buffet with a lower quality. I’ll tell you, if you walked into the back of a Cece’s, Everything is fresh. They make their dough in-store fresh every single day. 16:46.57Anand GalaThe quality of the ingredients is really, really high. in And I was very surprised by that. I mean, it’s it’s a really high quality product. um So I encourage folks to go and focus on the quality because you can’t go wrong. 16:58.93vigorbrandingHmm. 17:01.08Anand GalaYou’re you’re always going to have a better tasting product with a higher quality product. 17:02.21vigorbrandingHmm. That’s great. So now on the opposite end there, so how how do you then ah interview or evaluate potential like franchisees or investors? 17:15.40vigorbrandingHow does that work? I mean, again, playing both sides, these are your babies now. And you know you don’t want to just hand that that off to someone who’s got some money enough money to buy it. 17:19.65Anand GalaYeah. 17:23.70vigorbrandingit’s you know There’s got to be a lot more to it than that, especially for all the care that you put into it. 17:28.63Anand GalaWell, the brands that we focus on tend to be anywhere from 25 to 350 units. 17:33.92vigorbrandingMm-hmm. 17:34.33Anand GalaAnd so we call those adolescent brands. They’re past proof of concept. They’re in a couple of markets. um Maybe they’ve already started franchising. And you know maybe they’ve just hit a speed bump somewhere. 17:45.32Anand GalaMaybe they’re just out of favor. They’re not very sexy. But they are great businesses. As we think about it, every brand goes through a cycle. And there’s a cycle of of evolution and then innovation and then scaling up and so forth. 17:55.57vigorbrandingMm hmm. 18:00.85Anand GalaAnd so the same franchisee that’s a 300 unit KFC or Taco Bell franchisee may not be an ideal candidate for what we do. because they’re focused on scale. They’re focused on large markets controlling big pieces of the business. And candidly, we’re focused on folks that are really involved in their market. So our our typical franchisee and probably the the ideal profile of our franchisee is gonna be somebody who is either new to franchising but really wants to get into the business and work in their business um and and be hands-on and in the stores. 18:38.32Anand Galaor it’s gonna be somebody that’s probably in a smaller market or it’s a family business and they’ve got anywhere from three to 30 locations amongst whatever they’re involved in. 18:48.51vigorbrandingYeah. 18:50.53Anand GalaAnd they they really love being very hands-on, not to mean that they’re in the stores every day all the time, but they really enjoy being involved in their business. It’s not going to be just an investment for them. 19:03.06Anand GalaThey really they they believe this is it. And so we want very active hands-on operators. that’s the That’s the easiest way for us to describe them. ah and And so when somebody really knows their business, they know their business and they want to be there. 19:16.69Anand GalaThey want to, you know, build relationships with their with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks that we’re looking for. 19:28.70Anand GalaAnd those are the ones that that do the best in our organization. 19:28.83vigorbrandingThat’s awesome. 19:31.48vigorbrandingmost successful at the end of the day, right? 19:32.98Anand GalaYeah, absolutely. 19:33.61vigorbrandingVery cool. Probably like ah your mom was, right? When she started out, you know? 19:36.82Anand GalaThat’s right. That’s right. 19:39.60vigorbrandingI mean, it you know, it all comes back around. So when when you look at like a successful growing restaurants or I guess brands to maybe invest in or buy, um is there a common denominator? Is it always like that sort of fresh type of thing? 19:50.01vigorbrandingOr is there anything that you have in your criteria that you’re that you’re really kind of honing in on as far as there’s something you’re seeing in the market that you that you’re that you find to be ah ah successful or you think will be successful? 20:01.93Anand GalaYou know, the the ingredients are very simple. um First and foremost, we start with the food. And interestingly, a lot of people look at franchises and they just see it as a business. 20:13.19Anand GalaThey don’t think of it as what does the business do. So we always, as I mentioned earlier, we have a ah disproportionate focus on quality. 20:20.47vigorbrandingThat’s 20:21.19Anand GalaAnd so we start with the food. I think in in a world where there is so much commoditization and so much a sea of sameness across so many different brands and products, the the easy way to stand out is focus on quality, focus on taste. 20:23.39vigorbrandinggreat. 20:38.35Anand GalaPeople go out to eat because food tastes good. If you wanted bad food or you wanted bland food, you could probably just do that yourself. But you go to restaurants because they’re known for something. 20:49.96Anand GalaAnd so we wanna make sure that when you come in and you’re getting something that we are known for, that you say that’s a darn good, whatever it is, taco, burger, pizza, that’s a darn good ah you know beverage, coffee, tea, you know whatever that was. And you wanna say, geez, I’m glad I went out for that rather than trying to make something at home. 21:10.45Anand GalaSo distinctly, it’s gotta be darn good. Now from there, we look at the bones of the business and usually we’re investing in things that we think we can substantially improve. 21:22.44Anand GalaWhether it’s unit count, whether it’s quality or process or profitability, but if the product itself is pretty darn good, then you can work on the rest. 21:31.08vigorbrandingMm hmm. 21:31.73Anand GalaYou can figure out how to get them to better profitability, faster growth, ah yeah what whatever it may be, we think we can help. 21:32.06vigorbrandingMm hmm. 21:39.94vigorbrandingYeah. but You make a really good point, a very stupid one, especially when it comes to food. like you know Obviously, we have the vigor brand for the markets, restaurants, but we also have ah an agency called Quench. It does food and beverage and CPG. 21:51.67vigorbrandingAnd what we’ve known and noticed is you know when the economy is down, sure, there’s there’s a reason out there for dollar menus and there’s saving stuff. But you know the the place where people will, for lack of a better word, treat themselves is is what they put in their mouths, right? 22:04.79vigorbrandingI mean, so they’ll they’ll they’ll still pay for premium ice cream. 22:05.31Anand GalaAbsolutely. 22:08.35vigorbrandingwhen it’s when things aren’t so good because that’s that that little pleasure they can have it’s not it’s not you know obviously it’s not some overindulgence or ah a great expense but a great burger i mean it’s pretty it brings a lot of joy you know so yeah 22:21.99Anand GalaIt’s the little things that bring you joy. I couldn’t agree more. I’ll tell you, you know, I didn’t understand the difference in the various qualities of ice cream, ah except in the CPG aisle, right? you You knew that you could get the store brand, which was one thing. And don’t get me wrong, it’s tasty. And it’s a nice treat. Or you could go for the super premium with a very high butterfat. 22:42.97Anand GalaUm, and, and so I thought, well, geez, I guess this experience only exists in the grocery aisle until one day I tried a Brewster’s or a Handel’s ice cream. 22:53.69Anand GalaUh, and, and I was blown away. Now it’s not the kind of thing that you’re going to go for every day or every week. 22:59.51vigorbrandingRight. 23:00.35Anand GalaBut when I think about having ice cream, I can go to a lot of different places, or I can just say when I go out for ice cream. as infrequently or frequently as that is, I just wanna get something that I know is gonna be so delicious. 23:14.33vigorbrandingright. 23:15.67Anand GalaAnd I’m gonna go to the place where it’s just gonna knock my socks off. And I’ll pay just a little bit more and I’m okay with that. I just won’t do it as often. But I want it when I want and it. And I’ll tell ya, it’s the service, it’s the quality, it’s the taste. 23:29.23Anand GalaThose things combined create the addiction that you just have to have it. 23:32.64vigorbrandingThat’s it. and I’m sure in most of your brands, you have a lot of repeat clients coming in because they’re they’re getting the quality, they see the quality, they taste the quality, and it’s worth it. It’s an ongoing, probably, I’m sure it becomes habitual. so that’s That’s fantastic. so okay I want to talk about like the ru last year, I think it was last year, you bought Rusty Taco and Dunn Brothers. 23:53.84vigorbrandingum with Gala Capital. He did it with ah an all cash deal. So you didn’t take on any debt. um Talk to me about cash deals and and what are the advantages, disadvantages, and I know you’re you’re adverse to debt. I i am too. So I absolutely respect that. So talk to me a little bit about that and how you how you’ve done all that. 24:10.94Anand GalaWell, you know but in in both cases, they needed some investment. They needed some love. And if you put leverage on a business, you’ve got a lot of reporting requirements. You’ve got you know metrics that you’ve got to hit, ratios you’ve got to hit and report to your bank. It it puts constraints on you. 24:28.99Anand GalaDebt is not bad. Debt is fine. It’s a tool to grow a business. But the business has to be ready to grow in a meaningful way. And it’s got to be pretty stable and strong ah in order to continue to fulfill those criteria that your bank is going to ask you about. And in the case of these two brands, we thought that these businesses needed some work. They weren’t they weren’t bad businesses, but they just needed some work. 24:55.76Anand GalaAnd our perspective is we’d rather do that with our own money and do it in a way that we don’t have a lot of constraints on us. We can make the investments that we need to make that are for the long run. And that may be five years, 10 years, 20 years, but when you’ve got ah when you’ve got debt, you know you really need to focus on cash flow rather than making those investments that need to happen and pay off over the long period of time. 25:20.85Anand Galabecause you’ve got to service that debt. So our perspective is let’s do it where we’ve got a lot of freedom, a lot of flexibility. Let’s go ahead and make these investments. We’ll do it with all cash. And that way we’ve got a little more control over what we do, when we do, how we do. And as we get these things ready and we’re starting to grow them and scale them up, then we’ll look at what can they support reasonably. And we’ll we’ll probably put a little bit of debt on each of these businesses, but it’ll be some time in the future. 25:50.74vigorbrandingGotcha. That makes total sense. so So when you’re working on on a new franchise, um you always you make it a point to have very detailed conversations with current franchisees, which is is very smart. um How does that process work? And you know what do you learn you know from those conversations? 26:08.06Anand GalaWell, I think that there are some franchisees that candidly have just been waiting for the phone to ring so they can talk to somebody. It is fascinating to me how infrequently folks are speaking to franchisees, including executives of brands. 26:22.83Anand GalaThey think they’ve got it all figured out and they’re just gonna send the memos out and send the promotions out and everybody needs to get on board. Now, in in many cases, that may be true, but you do need, this is a team effort. You gotta remember, the franchisee puts up the money. The franchisee runs that restaurant. 26:40.17Anand Galayou You know, they’re taking more risks than the franchise or. And so you have to respect them as effectively your partner in the business. And you don’t always have to agree. They did sign an agreement. You do control the intellectual property and you’re going to set the the tone and the direction of the brand and the business. But it’s a collaboration. 27:00.32Anand Galaand And I think no different than in a successful marriage or a successful partnership or even in a successful corporate environment. You have to find a way to effectively communicate with your peers. And I consider the franchisees to be our peers. So we want to hear them. We want to listen to them. We want to take their ideas and their feedback into consideration. And ah you know, listen, we’re we’re not the ones that have it all figured out. 27:24.87Anand GalaAs the old saying goes, some of the best ideas come from the franchisees because they are toeto toe to toe face to face with the customer. 27:30.43vigorbrandingYeah. 27:31.97Anand GalaThey see the behavior. 27:32.45vigorbrandingThat’s it. 27:32.93Anand GalaThey see the interaction every single day more often than we do. That’s for sure. 27:38.07vigorbrandingYeah, they’re the boots on the ground. Have you ever backed away um from a deal based on and you certainly don’t have to mention any names, but have you ever backed away from a deal based on some feedback that you’ve heard from the franchisees? It kind of scared you off a little bit. 27:48.85Anand GalaYou know, we have, we have actually. 27:50.73vigorbrandingWow. 27:50.94Anand Galaah there There were concerns in one brand that we looked at and there were a number of franchisees that said, geez, you know, um I’m not making money. I’m losing a lot of money. I can’t keep doing this. 28:02.56Anand GalaI’m just gonna close my store down. And we heard that over and over and over again. So then you have to think to yourself, what am I really buying? And and maybe the investment banker did a great job in polishing this thing up and and putting a story behind it. 28:16.29Anand GalaBut, you know, when you really get to the reality of it, this wasn’t gonna be much of a brand for much longer. And so we have to make the hard decisions that we either are gonna say, no, thank you, or we’re gonna you know we’re going to have to recommend a price adjustment um because we think in order to really stem the stem the loss there of franchisees, we’re gonna have to put a lot of incentive in place. We’re gonna have to make a big investment into them and their marketing and their operations. And that changes the economics of a deal. 28:48.13vigorbrandingYeah, I mean, that that that that totally, totally tracks. I mean, and it’s it’s interesting because yeah as an agency, too, we’ve we’ve had several situations where, and we were talking about this earlier, you were on both sides, the franchisee-franchise, or I think that’s really, in a way, your superpower. I think your empathy and the understanding really is ah is ah is it a massive benefit ah in your in your world. and ah But many times, we’ve been asked to for lack of a word act like the whatever you call it bulletproof vest liaison mediator between the the franchisees and the franchisor and I always felt like that was like uh I mean we’re happy to do it as an agency but I always felt like that that that just it signals that there’s a really a communication gap you know what I mean that to you really should you know yeah 29:29.90Anand GalaOh, I think you’re right. I think you’re right. I encourage people have the hard conversations. I’m not saying that you’re gonna be comfortable doing it. They they are uncomfortable conversations, but it that’s just life. 29:43.08Anand GalaThat’s just life. 29:44.79vigorbrandingYeah, no doubt. All right. Well, let’s have some fun with us now. How, I mean, you have a lot of restaurants. 29:47.59Anand GalaYeah. 29:49.23vigorbrandingI mean, obviously you can, you have your choice every day. I’m sure you do, but you, you eat in your restaurants that you invest in, correct? 29:55.66Anand GalaOh, every week, every single week, yep. 29:56.65vigorbrandingOkay. That’s what I wanted to ask you. How often and like, what, you know, is it a coffee thing? Then I’ll get a pizza one day and maybe a burger the next. 30:03.48Anand GalaYeah, I’ll mix it up, exactly. 30:04.69vigorbrandingNice. Nice. Nice. All right. So now I want to get your opinions on some of the menu items in your restaurants and your current portfolio. 30:10.38Anand GalaOkay. 30:11.59vigorbrandingOkay. So what’s the best burger on the menu at Mujah? What’s your go-to? 30:16.68Anand GalaYou know, so so Best Burger, that’s such a personal question, right? Everybody’s got their own approach. Mine, I’m i’m a real fan of what made them successful, right? What is their core product? And for us, our core classic is the Muyad Double Cheeseburger. 30:37.47vigorbrandingNice. 30:37.60Anand GalaMan, it is just such a amazing, delicious burger the way that it should be made. It’s it’s fantastic. If I’m feeling indulgent, i’ll I’ll pop some jalapenos on there, but oh, it’s my go-to. 30:48.61vigorbrandingUh, I’m getting hungry. I didn’t eat lunch today. So I’m, you know, I’m with East coast. So I’m, I’m, I’m ready. 30:54.19Anand GalaYeah. 30:54.60vigorbrandingThat’s, that’s fantastic. All right. CCs. If you’re building your own pizza, what are we getting? 30:59.66Anand GalaSo again, I’m a classic kind of guy. It’s gonna be probably a pepperoni, ah but I’ll tell you what, if you haven’t had it, 31:01.97vigorbrandingMm-hmm. 31:07.71Anand GalaCece’s is known for a mac and cheese pizza. 31:12.16vigorbrandingOh, wow. 31:12.46Anand GalaNow, it’s not something you’re gonna eat every day, but it is definitely something you have got to try. It is addictive. 31:19.32vigorbrandingI’ll take your river. I’m Italian. So I’m, you know, Mac and cheese. We never put it on pizza. I don’t know. So, but that’s definitely and both good foods. 31:22.99Anand GalaI know, I know. It sounds wacky, but you just gotta give it a shot one day. 31:28.54vigorbrandingYou know, put it together. You know, it’s like peanut butter and jelly probably. So maybe, maybe it works. 31:31.22Anand GalaYeah. 31:32.65vigorbrandingah Famous Dave’s barbecue. You ribs, chicken or catfish? 31:36.50Anand GalaBoy, I’m gonna throw you for a loop here. um Although I love all three of those, but you’ve gotta try the brisket. 31:44.14vigorbrandingAh, okay. 31:44.11Anand GalaOh my goodness, it is fantastic. 31:45.58vigorbrandinglove I do love brisket. 31:47.29Anand GalaNow, if i’m if I’m not having the brisket, it’s the St. Louis style ribs. Hands down, the juiciest, meatiest ribs I’ve ever had in my life. They are, oh, they’re addictive. 31:59.10vigorbrandingYou’re you’re not not just the owner, you’re you’re you’re obviously a connoisseur and a fan, so and comes that comes through. That’s not marketing, I can tell. All right, Dumb Brothers Coffee. how what What are we ordering there? like what What’s your go-to there? 32:10.93Anand GalaSo if you don’t know much about Dunn Brothers, we roast our coffee fresh in the locations. 32:15.52vigorbrandingUh-huh. 32:17.25Anand GalaThat is really unique. um And so the coffee you’re having, or coffee-based drink you’re having, the coffee that goes into that has been roasted within the last few days. 32:27.48vigorbrandingBe a test. 32:27.62Anand GalaThat, if you haven’t tried fresh roasted coffee, is remarkable. You can truly, truly taste the difference. 32:35.40vigorbrandingUh-huh. 32:36.61Anand GalaSo for me, it’s just what is the um the the micro lot or special roast that they have during that time frame? And it’s that with maybe just a little bit of milk or just a splash of cream, but just trying to keep it simple so you really get all the real flavors and notes of that coffee coming through. 32:57.21Anand GalaSo I’m a simple guy when it comes to coffee. 32:57.36vigorbrandingAbsolutely. Yeah. Hey, i mine’s just black with a few ice cubes in it. You know, I call it the grandma Agnes move. 33:02.69Anand GalaYeah. 33:03.95vigorbrandingMy grandmother used to always put ice cubes in her coffee. 33:05.46Anand GalaYeah. 33:06.56vigorbrandingAnd so I’ve been drinking coffee all my life, but I love just black ice, black coffee with a little ice cubes in it. And I said, I don’t do the triple latte half oat milk. 33:12.68Anand Galaso So you’re saying that grandma invented, grandma invented iced coffee. 33:15.46vigorbrandingyeah There you go. 33:17.38Anand GalaThat’s what you’re telling me. 33:18.12vigorbrandingyeah It’s not even ice, just a few ice cubes just so I don’t burn my mouth. And it’s probably because I like to drink coffee and I don’t, you know, so it’s not, not loaded with ice, just, you know, a few ice cubes just to cool it off. 33:21.75Anand GalaAh, okay. 33:26.57vigorbrandingRight? So very, very sensitive lips. 33:27.05Anand GalaAll right. 33:29.61vigorbrandingOkay. Rusty taco, pork, beef, shrimp, chicken. 33:31.44Anand GalaYes, sir. 33:34.24Anand Galayou gotta to try the Rusty Taco. It’s the original named for our founder, the namesake. 33:36.79vigorbrandingOkay. home 33:40.53Anand GalaIt’s it’s ah it’s pork with some chunks of pineapple. ah It’s just, I mean, it’s a classic taco, ah which which is the foundation of what Rusty built the brand upon. 33:53.80Anand GalaNow we’ve got a bunch of others and and they’re very sort of Tex-Mex, Taqueria style tacos that are really delicious. So there’s that one. And then I would say, ah Boy, that’s that’s the that’s my go-to every single time, yeah. 34:08.65vigorbrandingPerfect. That’s perfect. So, okay. 34:11.72Anand GalaOh, by the way, if yeah if you haven’t tried, um the queso at Rusty Taco is off the charts. People don’t know that we have it, but we’ve got nachos and you can do that with the queso and you can do brisket or pulled pork or you know any kind of topping you want on there, just off the charts, fantastic. 34:27.40vigorbrandingPerfect. 34:30.84vigorbrandingWell, you’re killing me. Like I said, I haven’t eaten lunch yet. It’s going to one o’clock. So this is this is this is all good. I got to figure out what i’m gonna we’re going to have now. It’s all going through my head. So, okay. What’s what’s up? What’s next for, for, for gala partners? I mean, is there anything else on the horizon? I mean, obviously if you can’t talk about, it you can’t talk about, but anything that you’re, any categories you’re excited about, anything you’re kind of looking at, it anything you can talk about there. 34:52.63Anand GalaYou know, honestly, we’re excited about what we have in the portfolio. we We have so much runway with every one of these businesses that we have that it’s really got to be something special to get our attention. 34:55.64vigorbrandingAbsolutely. 34:58.52vigorbrandingabsolutely 35:02.75Anand GalaAnd right now we just haven’t seen anything that’s that special. So we just double down on what we have and we’re just going deep, going long. 35:09.62vigorbrandingMm hmm. 35:10.05Anand Galayou know With Dunn Brothers, we just expanded into K-Cups and into CPG, so we’re we’re pushing some of our coffee through some grocery stores. 35:10.52vigorbrandingWait. 35:14.74vigorbrandingWow. 35:19.48Anand Galaum We’re going to be redoing, redesigning, and relaunching our direct-to-consumer website and e-commerce pretty soon. We’ve got several new stores and new prototypes in the hopper. 35:30.40Anand GalaThe same is true with Rusty. We’re opening, I think, it’s eight or nine locations this year. um And Muya, we just opened two of our ah very first drive-through locations, both company owned. We want to get the the ball rolling on drive-throughs. And so we’re excited to prove that model out. And so far, the customers love it. 35:48.57vigorbrandingYeah, well, you brought up a couple really, I think, important points. You did load up on a lot of these brands here very recently. And yeah you happened, I mean, no pun intended, but it seems like you covered every food group, like everything that’s important as far as coffee, pizza, burgers, taco, I mean, you know, boy, it’s, ah yeah, yeah, literally, yeah, you nailed it, you nailed it. 35:58.28Anand GalaYeah. Our plate is full. 36:05.78vigorbrandingSo, I mean, it it does make a lot of sense to really kind of drive all that. And and the other thing you brought, which i I personally see a lot is, You know, with our company, you know, we we have about five different agencies in our in our portfolio. and And one being Quench is CPG food and beverage, which is very different than restaurants. They just happen to sell foods. We have another company called Vigor that just does restaurant expertise. But it’s amazing how many are doing the, we have this product, it’s people find it in the restaurant, it’s great marketing, they have it, they love it, like your coffee. 36:35.42vigorbrandingAnd all of a sudden, it’s slotted over CPG. 36:35.64Anand GalaMm hmm. 36:37.06vigorbrandingAnd it’s like people, hey, I i love that coffee. It’s fresh. it’s ah And I walk into the store, and I can buy it. And it’s ah such a smart move. ah but You see it both ways. I’ve seen it from the CPG side going into restaurants, and the restaurant side going into CPG. 36:48.29Anand GalaYeah. 36:49.56vigorbrandingSo I think that’s ah it’s a really, really smart move. 36:49.67Anand GalaYeah, absolutely. 36:52.78vigorbrandingNow, I have one last question. And you know it’s going to be hard for you, probably the hardest thing you have to answer all day, because you can’t you can’t say one of your restaurants. 36:54.72Anand GalaYes, sir. 37:00.72vigorbrandingIf you had one last final meal, what would you eat, where, and 37:00.96Anand GalaAll right. 37:05.55vigorbrandingWith who? 37:08.26Anand GalaBoy, that is a great question. ah First of all, with whom it’d be my family. Hands down, there’s nobody else who I wanna spend time with as often as possible than with my parents and my wife and my kids and my brother and his family. 37:26.81Anand GalaMy family means everything to me. What would the meal be? It’s gotta be something that everybody loves. And so when I think about what does everybody love, it’s probably pizza. 37:36.68vigorbrandingThere 37:38.26Anand Galaeverybody loves pizza. 37:39.72vigorbrandingyou go. 37:40.24Anand GalaAnd you can customize it every which way you want. Where would I go? My goodness. Or what would I have it? There’s a there’s a restaurant in Los Angeles, which ah I truly, truly enjoy. 37:56.39Anand GalaI can’t ever think that I had a bad meal there. And it’s an Italian restaurant. They happen to have amazing pizza. It’s called Osteria Mozza. 38:05.65vigorbrandingNice. 38:05.67Anand GalaAnd they have a a sister brand called Pizzeria Mozza. And the it’s just some of the best food I’ve ever had in my life. It’s the service. It’s the quality. It’s the flavors. 38:17.73Anand GalaIt’s everything all combined. 38:20.04vigorbrandingFantastic. 38:20.05Anand GalaAnd I don’t even remember what I spent. I’m sure it was too much. But, oh man, it’s so memorable. 38:25.90vigorbrandingWell, hey, back to your the concepts on your burger, right? I mean, if it’s a if it if the food hits the mark, you you you really don’t care what you spend. I mean, you know you know it’s it don’t be for those, but quality and and you know it’s it’s so, so important. And you were very smart and you’re a smart guy, you covered it. So if your if your family or anybody in your family watches this podcast, you know you answered the right, you had the right answer. with Only with my family. So that’s fantastic. 38:50.99vigorbrandingand you’re You’re amazing. I love watching what you’ve been doing. it’s It’s a pleasure to talk to you and it’s great knowing you and I look forward to the next time I see you. it Thanks a lot. 39:00.65Anand GalaAbsolutely. Look forward to it. I’ll see you soon. All right. Take care. bye 

On this episode, I take my new ebike on its first shakedown ride to test its capabilities, from battery life to chain tension to, well… does this thing work? It's a 40 mile round trip from my cabin in West Virginia to a campsite outside of Hancock, MD on the C&O towpath complete with terrain, headwinds, hills and riverside overnight!   Housekeeping Lael Wilcox's ride is weeks old now but shout out to listener and former guest Cyrus Fairivar for not only meeting with Lael, but getting an unnamed shout out on her pod!  Live Show announcement! Friday December 6 at 9pm ET/6pm PT - topics TBA, and of course it'll be the pod for the following week if you can't make it live. Links and more at pedalshift.net/live.    eBike Project - Shakedown Ride Bike Setup & Preparation: • Fully charged battery, loaded with two rear panniers, and adjustments for the first e-bike adventure. • Changes from the last ride: added a stove for coffee and packed some food from Maria's Taqueria.   Ride Experience: • Initial observations on battery performance: The e-bike flattened the hills, averaging around 20-25 mph with minimal battery usage. • Headwind and hill performance: Noted how the pedal assist (at level 4 and 5) made hills easier and allowed for faster cruising speeds.   Comfort Adjustments: • Noted some tingling in the hands and plans to possibly add bar ends or horns for a better grip. • A potential move to a more upright riding position, requiring cabling adjustments.   Battery Management: • Discussed the range and recharge performance, observing that the battery was only down 25% after 20 miles of riding, even with heavy pedal assist. • Insights on ideal battery storage and how the e-bike's range matched expectations.   Camp Setup: • Arrived at camp and shared thoughts on the bike's potential for longer tours, with plenty of battery for return rides. • Reflections on camping alone and observations on trail conditions and other cyclists.   The Ride Back: • Further testing of the battery on uphill sections, confirming impressive performance with ample pedal assist. • Final reflections on e-bike touring possibilities, noting a vastly improved return ride compared to previous acoustic bike tours.   Statistics Miles biked: 40 miles Average Speed on Flats: 23 mph Battery confidence: 100% Efficacy of using coffee stirrers as chopsticks: 3% Flats: 0

Check out Ron Steslow's eye-opening Politicology podcast series. https://politicology.com/Featured in the Rolling Stones, the Los Angeles Times, Axios and other notable news outlets, Politicology, uncovers the cracks in our Democracy and what we can do to save it.-Chuck Rocha and Mike Madrid are joined by Politicology host Ron Steslow, to offer a special-live crossover episode at Paraiso Taqueria. As the three of them unveil the political strategies behind Vice President Harris' visit to the border and Trump's spiritual warfare rhetoric; poor Ron desperately tries to bring some structure to the chaos that our two amigos love to create. Tune in for a lively yet hilarious discussion on the Latino Vote, and a live Q&A from their studio audience!-Recorded Oct 1 ,2024.-In his groundbreaking new book, Mike Madrid delves into the pivotal role of Latino voters in shaping the future of American democracy. The Latino Century explores why the two major political parties have failed to connect with the second largest ethnic voting group in the nation—a group whose influence is only growing.Order your copy of The Latino Century with Simon & Schuster: Tinyurl.com/latinocentury Or Buy the #1 New Release on Amazon. - Don't forget to like, share, and subscribe for more episodes of The Latino Vote Podcast!Watch our episodes on YouTube: www.youtube.com/@thelatinovotepodcastFollow us on X (formerly Twitter): https://twitter.com/TheLatino_VoteVisit our website for the latest Latino Vote news and subscribe to our newsletter: latinos.voteIf you want more of our discussions and behind the scenes please join our Patreon (...

In episode 39 of DineDrinkCLE: The Podcast, hosts Josh Duke and Alex Darus talk about the annual Cleveland Pickle Fest event this weekend. Plus, Marc Bona discusses menu changes and renovations at Melt Bar and Grilled before Paris Wolfe stops by to chat about three new restaurants – Masa & Agave, Coyoacán Taqueria and Jamerican Kitchen.

Tacos! We're talking about tacos! And tequila! What else do you need me to write here to get you to listen to this? Ok, fine. Uno Mas Taqueria has been on South Pearl Street in Denver and on Olive Street in Fort Collins for the last 11 years, and Brian has been with them the...

It's CrossFit Christmas Eve! Tommy and Lauren are in Fort Worth as we are ready for the beginning of the 2024 CrossFit Games. Two more events have been announced and more details are being released on the events that we already knew. Plus, Tommy takes on the Farrington Field Mile, and Sean and Lauren get a lesson in proper pronunciation of common Spanish terms. This episode is presented by Garmin. Head to garmin.com to shop their line of smartwatches. This episode is sponsored by Thirdzy. Use the code "TEF" and the link below to save 20% and improve your sleep and recovery. https://thirdzy.com/TEF?utm_source=talking_elite_fitness&utm_medium=podcast&utm_term=&utm_content=&utm_campaign=tef

Let us know what you think - text the show!Happy National Talk in An Elevator DayReopened investigation into Smuggs drowning concludes One year into the Vermont State Uni systemVermont State Police confirm found remains belong to Roberta Martin Woodstock voters to decide on short term rentalsOutright Vermont wants to boycott twitterParents left scrambling after state revokes license of Richford child careECHO Leahy Center to embark on $3M exhibit renovation Cuarto Torres to get a faceliftSara Holbrook Community Center to closeAn inmate's pleas about her dangerous cellmate were dismissed. Then she You gotta trust your shroom guyBreak music: Dylan Patrick Ward & the Loveable Losers - “I cant wait to be alone”https://dylanpatrickward.bandcamp.com/track/i-cant-wait-to-be-alone New Digger managing editorVT rowers headed to OlympicsWest Nile virus in Alburgh mosquito poolTito's Taqueria fined by Dept of LaborCrazy Cat Lady Ceramics81.1% of Vermont Lakes Are Too Polluted for Swimming Top ice creams flavors in VT: Did your favorite make the list? ()  Break music: Mavstar (feat Joint Manipulation) - Mavstar City https://mavstar.bandcamp.com/track/mavstar-city-feat-joint-manipulation-2 Scumbag Map  Man arrested in South Burlington on aggravated assault, kidnapping, and buThree charged in Kayla Wright homicide case - Lunenburg man jailed after rampage at St. Johnsbury transportation building  Essex police officer assaultedAssault case of Franklin County Sheriff John Grismore ends in mistrialRutland girls trying to make the world safer for turtlesThanks for listening!Follow us on Facebook: facebook.com/VermontCatchup Follow Matt on twitter: @MatthewBorden4 Contact the show: 24theroadshow@gmail.comOutro Music by B-Complex

Transforming the challenge of job hunting into the power to creating jobs is no small feat. Audrey Cruz, the visionary behind OnlyPans Taqueria, has achieved this by establishing four thriving branches and completing over 100 pop-ups in just four years. Leaving a corporate job to start something new (in this episode, your first business!) is always daunting, and Audrey, our newest member of the Plus One Club, knows this all too well. From navigating business logistics to handling customer interactions, she shares each and every growing pains she and her team endured to reach where her business is now. Join us as we turn our OH NAURS into BIR-YAAAAAS! Follow OnlyPans Taqueria on social media: @onlypanstaqueria OnlyPans Pobla will reopen in July 2024 and is temporarily located at The Social at Ebro, 5770 Ebro Poblacion, Makati, Philippines. Be FEATURED in 'Dear, Feelings, Explained'! Our mailbox is now open for "Dear Feelings, Explained" anon letters. Tell us your secrets. Who do you hate? What do you love? Send them over at feelingsxplained@gmail.com! If we like it, you might hear it in one of our episodes. LIKED THIS EPISODE? DONATE! Bank: UNIONBANK OF THE PHILIPPINES Account Name: Gian Viatka Malizon Account #: 1094-3040-2314 SUPPORT & SUBSCRIBE! Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/feelingsxplained⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/feelingsxplained⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/feelingsxplained⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tiktok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@feelingsxplained⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/feelingsxplnd ⁠⁠⁠⁠⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/feelings-explained/message

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.In this episode, Pike Howard, co-owner and finance and development director of Felipe's Taqueria, shares the history of the restaurant chain founded in 2006, inspired by Felipe Herrera. Pike emphasizes the significance of having a strong foundational playbook for growth, the importance of transparency and profit-sharing with leadership teams, and the role of consistent execution in a high inflationary environment. He cites influences like Danny Meyer's book, Setting the Table, and Chick-fil-A's operational focus. Howard stresses the need for non-defensiveness regarding feedback and aims to exceed profitability expectations.Chapters00:00 Introduction to Pike Howard and Felipe's Taqueria00:09 Founding Story of Felipe's Taqueria00:23 Growth Strategy and Operational Philosophy01:11 Leadership and Transparency01:16 Profit Sharing and Employee Engagement01:42 Consistency and Adaptation in Operations02:20 Commitment to Quality and Inspiration02:49 Operational Excellence and FeedbackListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is the complete team management platform for restaurants. 7shifts provides tools that help restaurateurs make more profitable decisions, improve team retention, and get operations in order. 7shifts is made for everyone — from FOH to BOH — and is trusted by over 40,000 restaurants and 1 million restaurant pros.

Michael Flores is a pitmaster at Friends' Barbecue and also works at Jimenez Tortilleria and Taqueria. These are both located in Lubbock Texas. Follow Michael Flores on Instagram : https://www.instagram.com/mikefloresbbq/Subscribe to Patreon:https://patreon.com/snakepitstudios?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_linkFollow The Snake Pit :https://www.instagram.com/thesnakepitwrattlesnakeroy/https://www.facebook.com/thesnakepitwithrattlesnakeroyFollow Lords of Film : https://www.instagram.com/lordzoffilm/

Fluent Fiction - Spanish: Javier's Fiery Triumph: Conquering the Spiciest Taco in Puebla Find the full episode transcript, vocabulary words, and more:fluentfiction.org/javiers-fiery-triumph-conquering-the-spiciest-taco-in-puebla Story Transcript:Es: Al amanecer, mientras el cielo cobraba los colores de los citricos, Javier se despertaba en su querido México, precisamente, en una pequeña casa en la ciudad de Puebla.En: At dawn, as the sky took on the colors of citrus fruits, Javier woke up in his beloved Mexico, precisely in a small house in the city of Puebla.Es: No era una mañana cualquiera, sino una llena de anticipación y una pizca de nervios, iba a enfrentarse a un reto personal, comerse un taco picante sin hacer una mueca.En: It was not just any morning, but one filled with anticipation and a hint of nerves, as he was about to face a personal challenge: eating a spicy taco without flinching.Es: Javier, un joven risueño y afable, tenía una peculiaridad respecto a la comida mexicana: no toleraba el picante.En: Javier, a cheerful and friendly young man, had a peculiarity when it came to Mexican food: he couldn't stand spicy flavors.Es: Curioso paradigma para alguien que vivía en la tierra del chile y las salsas ardientes.En: A curious paradox for someone living in the land of chili peppers and fiery sauces.Es: A las 12:00 del mediodía, Javier lo intentaría en "La Esquina del Diablo", taquería reconocida por el fuego que parecían portar sus platillos.En: At noon, Javier would give it a try at "La Esquina del Diablo," a taqueria known for the fire that seemed to be present in their dishes.Es: El dilema que tenía con los tacos picantes le había distanciado de sus amigos, quienes eran adoradores del picante y solían reírse de su vulnerabilidad.En: His dilemma with spicy tacos had distanced him from his friends, who were spicy food enthusiasts and often teased him about his vulnerability.Es: Ante el toldo rojo brillante de "La Esquina del Diablo", Javier se armó de valor.En: In front of the bright red awning of "La Esquina del Diablo," Javier gathered his courage.Es: Caminó con paso marcial y pidió el taco más picante en el menú, adornado con salsa de chiles habaneros y chipotles.En: He walked with determination and ordered the spiciest taco on the menu, garnished with habanero and chipotle chili sauce.Es: El aroma fuerte y picante llenaba el aire, haciendo bailar las fosas nasales de los presentes.En: The strong and pungent aroma filled the air, making the nostrils of those present dance.Es: Sudando ligeramente en anticipación, Javier tomó el taco y le echó una mordida.En: Slightly sweating in anticipation, Javier took a bite of the taco.Es: El sabor era tan intenso como el calor del sol a mediodía.En: The taste was as intense as the midday sun's heat.Es: Todo su rostro gritaba por hacer una mueca, su paladar estaba en llamas, los ojos húmedos y cristalinos, pero él estaba decidido a superar el reto.En: His entire face screamed to grimace, his palate was on fire, his eyes watery and teary, but he was determined to overcome the challenge.Es: Javier hizo una pausa y tomó una respiración profunda, dibujando una sonrisa en su rostro, sintiendo cómo la temperatura en su boca incrementaba con cada segundo.En: Javier took a pause and took a deep breath, drawing a smile on his face, feeling the temperature in his mouth rise with each passing second.Es: Los amigos, sorprendidos, se miraron entre ellos, boquiabiertos.En: Surprised, his friends looked at each other, speechless.Es: Con lágrimas en los ojos pero negándose a darle a su dolor una voz audible, Javier terminó su taco ardiente.En: With tears in his eyes but refusing to let his pain have an audible voice, Javier finished his fiery taco.Es: Hubo una pausa, antes de que el taquero, los comensales y sus amigos rompieran en aplausos.En: There was a moment of silence before the taquero, the diners, and his friends erupted in applause.Es: Javier había logrado su pequeña victoria personal, no solo por haber comido el taco picante, sino porque finalmente se sintió parte del grupo, perteneciente a su tierra, a México.En: Javier had achieved his small personal victory, not just for eating the spicy taco, but because he finally felt like part of the group, belonging to his land, Mexico.Es: Fue ese día, a plena luz del día sobre las baldosas de una taquería en Puebla, donde Javier aprendió que no se trataba de disfrutar del picante o no, sino de compartir experiencias, de estar presente, de probarse a sí mismo.En: It was on that day, in the full light of day on the tiles of a taqueria in Puebla, where Javier learned that it wasn't about enjoying spicy food or not, but about sharing experiences, being present, proving oneself.Es: Y con una sonrisa en el rostro y una botella de agua en la mano, se dio cuenta de que había ganado mucho más que un simple desafío de tacos.En: And with a smile on his face and a bottle of water in hand, he realized he had gained much more than just a simple taco challenge. Vocabulary Words:small: pequeñahouse: casacity: ciudadchallenge: retospicy: picanteflavors: saboresfriend: amigofiery: ardientenoon: mediodíataqueria: taqueríafire: fuegomenu: menúcourage: valorspiciest: más picantearoma: aromasweating: sudandotaste: saborgrimace: hacer una muecapalate: paladarteary: llorosomoment: momentosilence: silencioapplause: aplausosvictory: victoriaexperiences: experienciassharing: compartirpresence: estar presentesmile: sonrisawater: agua

Taqueria El Primo LLC v. IL Farmers Insurance Co.

In this episode of Take-Away with Sam Oches, Sam talks with Jared Galbut, the cofounder and CEO of Bodega Taqueria y Tequila, a Miami-based concept that has grown to 10 locations between South Florida and Chicago over the past decade. Bodega is a fast-casual taqueria in the front and full-service bar and lounge in the back, and Jared joined the podcast to talk about how Bodega is creatively meeting the expectations of a wide variety of customers, and about the potential in alcohol service for the fast-casual industry. In this conversation, you'll find out why:You should consider a calling card for your conceptYour guests all have different ways they choose to experience your brandAlcohol may be an untapped opportunity for many fast casualsA smaller, secondary prototype can help you fill out a marketNontraditional expansion requires careful alignment with other brands and partnersPatience and discipline will pay off as you build your brandHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Felipe's Taqueria is killing it with the new menu, to nobody's surprise

As we start wrapping up 2023, we wanted to look back at the best things we ate this year. Host Raheel Ramzanali and Grundy, known as G, the food blogger behind Bless Tha Belly recap their culinary adventures around H-Town by picking their best burgers, desserts, and more!  Taqueria la Parrilla in Richmond Marguaex's Drunken Lobster  Bistro Menil  Spring Branch Burger Shack  Athena's Greek Kitchen  Pappadeux Mike's Seafood  Burger Bodega  Roll ‘N' Grace egg rolls  Benny's Pizza in Katy  The Gypsy Poet Savoy Restaurant  Sugar Rush  Follow Bless Tha Belly  Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  Have feedback or a show idea? Let us know! or leave us a voicemail/text us at +1 713-489-6972 with your thoughts, we love hearing from you! Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

At the young age of 17 years old Rodolfo started his culinary journey in his native Colombia which then took him to Miami, London, Philadelphia, and New York which then brought him sweet home Chicago. We dive into his journey to open Amaru, Bloom Plant Based Kitchen, Lil Amaru, and Don Bucio's Taqueria. All of his restaurants showcase his love for Latin America and a little piece of his history, his world travels, and his passion.  His food is delicious, bright, full of flavor, and a must-try for all Chicagoans and those who travel to our city.  As I tell my kids "be a risk taker" and try some of his Vegan food at Bloom. We learned many things from recording this episode  but  something that resonated with me was that the harder the journey the sweeter the "recompensa"Listen in and then run to one or all of his restaurants! 

Join Ramiro Adeva, Agoura Hills Assistant City Manager, and Ramon Saldivar, Owner, Plata Taqueria & Cantina as they take a flavorful journey into one of the City's most popular restaurants and 2023 Agoura Hills Business of the Year. Discover the story behind the success of this local treasure. The Good Life Agoura Hills podcast episodes are available for free in both video and audio formats. Find The Good Life Agoura Hills Podcast at www.AgouraHillsPodcast.com  Missed Our Previous Episodes? Catch up at www.AgouraHillsPodcast.com  ⭐⭐⭐⭐⭐ 

Are you ready to go on an H-Town taco road trip? Host Raheel Ramzanali is joined by the taco king Marco A. Torres, also the Taco Columnist at the Houston Chronicle, to get his best picks of the tacos you need to try across the entire city! Best Tacos Spots Taconazo (4003 Fulton Street) Alamo Tamale & Taco (809 Berry Road) Inside the loop Tacos Bomberos (2206 Edwards Street, Holler Brewing @ Sawyer Yards) Gerardo's Drive-In (609 Patton Street) Teotihuacan Mexican Cafe (1511 Airline Drive) Downtown area  Space City Birria (415 Milam Street) Calavera Mexican Kitchen (409 Travis Street, inside Bravery Chef Hall) Brother's Taco House (1604 Emancipation Ave) Laredo Taquera (915 Snover Street & Washington Ave) J Bar M BBQ for brisket tacos (2201 Leeland Street) Heights Chilosos Taco House (701 E. 20th Street) TJ Birria y Mas (2025 N. Durham Drive) Montrose Tacos Tierra Caliente (2003 West Alabama Street, next to the West Alabama Ice House) La Guadalupana Bakery & Cafe (2109 Dunlavy Street) Pico's Mexican Restaurant (3601 Kirby Drive) Northwest  Los Dos De Nuevo Leon (in the CVS parking lot 6504 West Little York, corner of Bingle & North Houston-Rosslyn) Northeast Tita's Taco House (320 Wilson Road in Humble) Tacos Flores (4806 FM 1960 in Humble/Atascocita) Manuel's Mexican Resturant 529 (13083 West Lake Houston  Parkway in Summerwood/Humble) West side Tacos Doña Lena (8878 Hammerly Blvd in Spring Branch)  East side  The Original Villa Arcos (3009 Navigation Blvd) Cochinita & Co (5420 Lawndale Street) Tacos La Sultana (7011 Capitol Street) Porras Prontito (6301 Market Street in Denver Harbor) Southside  Taqueria Del Sol (8114 Park Place Blvd) Tacos Tec (8449 Gulf Freeway by Hobby Airport) Taconmadre (905 Edgebrook Drive) Wild cards  Urbe (1101 Uptown Park) El Tiempo Market & Taqueria (5526 Washington Ave) 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

This week, we are so excited to have Chef Oliver Poilevey, chef/owner at Le Bouchon, Taqueria Chingón, and Obélix, join the podcast. Oliver started washing dishes at his father's restaurant at age 13. After briefly attending culinary school and working abroad, he returned to work at Le Bouchon in his 20s, eventually taking over as head chef. A low-key master of his craft, Oliver talks about coming into his own as a chef while working alongside his father, shares stories from working in kitchens in France, and describes opening Taqueria Chingón during the pandemic. Plus: he hints at plans for a new restaurant concept coming soon to Chicago. 

if you see a red and yellow color scheme, stay away from the french fries!

Food News You Can Use: Summertime Blues – Top 10 Things We Love to Hate on eatinglv.com (aka John's shit list) Arts District spots like Vesta Coffee Roasters and Yu-Or-Mi Sushi Bar are expanding to southwest Las Vegas Durango Casino & Resort is set to open on November 20th  Michael Mina is opening a spot at Mandalay Bay The titty tax at Sapphire Gentlemen's Club Recent Ventures: Taste of Asia in Las Vegas at Suncoast Hotel and Casino IZAKAYA GO Daeho Kalbijjim Las Vegas Hot Chicken Sandwich at 1228 Main (pls sponsor us) Edo Gastro Tapas & Wine Ocean Prime Las Vegas Delilah Lounge & Fine Dining's Beef Wellington B.S. Taqueria at The Sundry Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Eat. Talk. Repeat. TWITTER: @EatTalkRepeat, @EatingLasVegas, @WhatsRightSam, & @AshTheAttorney INSTAGRAM: @EatTalkRepeatLV, @JohnCurtas, @WhatsRightSam, & @AshTheAttorney

This week we're ON LOCATION in Martini Corner but we're not sippin' martinis...we're taste testing the tasty tacos at the brand new BARRIO TAQUERIA (in the former Sol Cantina building) with our special guest Taco Reviewers 'KC NASA Lady' DANIELLE JONES & Fox 4 Morning News Reporter MARCUS OFFICER! We chat about Martini Corner, Dave tells us about his recent California Taco-cation, Danielle fills us in on what's new when it comes to space and tacos in space (and objects that appear to be tacos on Mars) & Marcus lets us know why he's always doing news reports in the Arrowhead parking lot and we learn about his youth growing up in Texas & England! In the TACO TICKER we taco 'bout International Burger Kings and their new insane burger offerings...a Cheeseburger with no meat and 20 slices of American Cheese & a Barbie Burger with Pink Barbie Sauce! We also learn about IHOP now having PANCAKE TACOS on the Menu! SIGN US UP! In TOWN OF THE TACO we ask "What's your KC GUILTY PLEASURE" and "What's your Favorite Place to see a concert in KC"! ALL THIS AND: Danielle won't stop talking about her favorite KC Taco Spot PANCHO'S! Dave dodges drips from the Air Conditioning Unit! We get into KC Post-Taylor Swift! WILL WE EVER BE THE SAME?! We also do the usual BAD REVIEWS IN FUNNY VOICES & RANDOM TACO QUESTIONS OF THE WEEK! Taco The Town at BARRIO TAQUERIA! The next best thing to eating tacos in space!! EDITOR: Matt Allen. MUSIC: Suneaters courtesy of Lotuspool Records. SPONSORS: KCK TACO TRAIL. HEATH INJURY LAW. 

In today's episode, Gastor and Shalewa talk about a Taqueria owner using a priest to find the snitches amongst his staff, a documentary crew attacked by sharks, and the Price is Right contestant who played the game too hard Follow the Team on Social Media Instagram: @WarReportPod @SilkyJumbo @GastorAlmonte Twitter: @SilkyJumbo @GastorAlmonte Theme music "Guns Go Cold" provided by Kno of Knomercyproductions Twitter: @Kno Instagram: @KnoMercyProductions --- Support this podcast: https://podcasters.spotify.com/pod/show/warreportpod/support

We are SO excited to announce that Mark Kim, formerly our San Mateo Kids Director, has accepted a role as Menlo Church's Chief of Staff. He is great and we could not be more excited. Taco Trucks:  El Paisa by Los Alegres Taco Truck (by Redwood City Costco/OSH) Margarita's Taqueria (in Sunnyvale on Homestead) Text us: (650)600-0402 

If you're looking for a Mexican vegan food option in San Cris, your best option is Veganos La Taqueria. In today's podcast, I'm going to talk about Veganos La Taqueria in San Cristobal de Las Casas, Mexico. A Review from my own and personal experience. About Marina 'Travel Experta'I am an Experience Collector, World Traveler, Expat Mama and WifeI have been an expat for over 20 years, raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super!

Josh White, pastor of Door of Hope church in Portland, Oregon, speaks with Mike about the necessity of being honest with ourselves and honest about ourselves as we preach the gospel. They speak about the importance of confession, vulnerability and honesty. “Truth through Personality is our description of real preaching. The truth must come really through the person, not merely over his lips, not merely into his understanding and out through his pen. It must come through his character, his affections, his whole intellectual and moral being. It must come genuinely through him. I think that granting equal intelligence and study, here is the great difference which we feel between two preachers of the Word. The Gospel has come over one of them and reaches us tinged and flavored with his superficial characteristics, belittled with his littleness. The Gospel has come through the other, and we receive it impressed and winged with all the earnestness that there is in him. In the first case the man has been but a printing machine or a trumpet. In the other case he has been a true man and a real messenger of God.” Phillips Brooks (1835 – 1893) In Stumbling Toward Eternity: Losing and Finding Ourselves in the Cross of Jesus (Multnomah) writer, pastor, and recording artist Josh White offers confessional stories and theological insights as he interprets the pain and trauma of his own past, the complicated “mixture” of the present, and the beautiful uncertainty of the future through the lens of grace. Using crisp and honest prose, White reveals why the most familiar symbol of Christianity—the cross of Jesus—is also the most misunderstood. He shows us why the goal of our desperate existence is not arriving at perfection or success but knowing the crucified Christ. You can purchase it here: https://www.penguinrandomhouse.com/books/673914/stumbling-toward-eternity-by-josh-white/ Follow Josh on Spotify here: https://open.spotify.com/artist/4KTkQA8GYHDdnF85o70VoO?si=t-H3iah3QJWv-HT8iWZijg Josh White is a speaker, recording artist, writer, and founding pastor of Door of Hope, a thriving church community in the heart of Portland. He has recorded multiple worship albums, including as the frontman of Telecast. Josh has also produced numerous records, including Liz Vice's first album, There's a Light. Josh and his wife, Darcy, reside in Portland, Oregon, with their son and daughter.Resources Mentioned: ¿Por Qué No? Taqueria https://porquenotacos.square.site/HTB Church : https://htb.org/ "Lit" by Mary Karr : https://www.marykarr.com/lit.html Portland Cyclist : https://www.youtube.com/watch?v=V3nMnr8ZirI Recommended Episodes: Rafael Manzaneres - The Power and Danger of Personal Illustrations : https://www.expositorscollective.com/podcast/2020/2/24/zj3d28nijrb4moagh63yp2znkqhijs Armando Garcia - Transparency, Vulnerability and the Pulpit https://www.expositorscollective.com/podcast/2020/4/17/episode-102-transparency-vulnerability-amp-the-pulpitAttila Nyári - Cultivating Humility : https://www.expositorscollective.com/podcast/2020/4/28/episode-104-cultivating-humility For information about our upcoming training events in Texas and Indiana visit ExpositorsCollective.com The Expositors Collective podcast is part of the CGNMedia, Working together to proclaim the Gospel, make disciples, and plant churches. For more content like this, visit https://cgnmedia.org/Join our private Facebook group to continue the conversation: https://www.facebook.com/groups/ExpositorsCollective

Adam and Mark link up early in the week inspired by another broadcaster as they review a few recently viral videos with law enforcement implications and give their analysis. Watch Beyond A Reasonable Doubt on YouTube at YouTube.com/ReasonableDoubtPodcast and subscribe while you're there.

Welcome to the We Like Shooting Show, episode 488  Our CAST is Jeremy Pozderac, Savage1R, Aaron Krieger, Nick Lynch and my name is Shawn Herrin. SHOT SHOW Sitch https://mobile.twitter.com/nssf https://www.instagram.com/thenssf/ Gear Chat  Gun Fights! WLSisLife-Style Customer shoots and kills armed robber at Ranchito #4 Taqueria in Houston TX https://www.instagram.com/reel/CnK6-1wIB-1/?igshid=YmMyMTA2M2Y= Aaron's Alley Going Ballistic Reviews  Five … WLS 488 – Squarrel Read More »

Who uses a fake gun in Texas? Howie lays out the story of the shooting in Houston at a taqueria. It involves an attempted armed robbery and a Good Samaritan who opened fire. However, some details may incriminate the shooter, and his fate will be up to the jury. Then, Howie talks the eyesore windmills on Cape Cod and hosts quite the Chump Line. Tune in!