Podcasts about tex mex

Ray Ray's Podcast — Episode 188 "MurieL"MurieL joins Ray Ray's Podcast for an inspiring conversation about music, culture, and what it takes to build a career as an independent artist. Born and raised in Oak Cliff, Texas

O3L's Metal Mayhem continues, but this week we're talking about a different kind of heavy metal: the kind you drive. From “Rocket 88” to “Little Red Corvette”, the automobile has long been a popular subject in song, representing freedom, escape, prosperity, power, control, solitude, safety, danger, or passion.  Some artists simply sing about cars because cars are cool. Much like a classic ‘57 Chevy or ‘69 Rambler, our Third Lad this week is an American treasure.  Ben Vaughn is a singer/songwriter who has built an eclectic catalogue of wry, literate songs, from the roots rock of The Ben Vaughn Combo in the ‘80s to power pop, garage rock, folk, easy listening, country, Tex Mex, surf, TV (3rd Rock from the Sun), and movies (Psycho Beach Party)…you name it and he's probably done it.  Healso hosts the weekly syndicated radio show The Many Moods of Ben Vaughn and performs regularly in the U.S. and Europe. Vaughn is known for producing artists such as Ween, Arthur Alexander, and Charlie Feathers, and for collaborations with Alan Vega and Alex Chilton. As the leader of The Ben Vaughn Combo and through his solo albums—including the cult classic Rambler '65, recorded entirely in his car—he has built a devoted following in his native Philadelphia, his adopted home of L.A. and beyond. His songs have also been recorded by artists including Marshall Crenshaw, The Morells, and Deer Tick. Get revved up and ready to go! Learn more about your ad choices. Visit megaphone.fm/adchoices

GBAG Nation analyzes the Texas Rangers' aggressive strategy on the base paths and Trevon Diggs' hypothetical signing with the Seattle Seahawks in a future-casting scenario. They also explore the religious symbolism behind Mr. T's gold chains and count down the best Tex-Mex dishes for National Fajita Day. 02:02 - Rangers' Aggressive Base Running 05:22 - Seahawks Sign Trevon Diggs 08:53 - Texans News And Cowboys Fights 12:55 - WNBA And FC Dallas Updates 17:33 - Mr. T's Symbolism Explained 20:42 - ESPN's Pat McAfee Overload 26:56 - Top 10 Tex-Mex Foods 36:17 - College Sports And Fair News

Los Santos hat sich einem ungewöhnlichen Sound verschrieben: einer Mischung aus Country, Soul, Tex Mex und Ska mit spaciger Note. Seit 17 Jahren gibt es die Stuttgarter Band schon. Seitdem hat die Band ihren besonderen Stil mit Erfolg immer weiter vorangetrieben. Los Santos ist sozusagen ein schwäbisches Familienunternehmen. Zu den drei Familienmitgliedern Stefan Hiss, Lucia Schlör und Jonas Brettschneider gesellt sich noch der Schlagzeuger Bernd Öhlenschläger.

Ford Fry joins Steak Shapiro to discuss the shifting landscape of the Atlanta restaurant scene and the challenges facing the industry post-COVID. They dive into the culinary science behind his most popular dishes, including the signature French dip at Bar Blanc and the Tex-Mex burger at Superica. Sophie Shapiro also shares her excitement for the upcoming Georgia Bulldogs football schedule and high-stakes road games. 01:20 - Ford Fry Interview 04:43 - Restaurant Economy Challenges 08:25 - Designing The French Dip 15:01 - Italian Dining Philosophy 18:45 - Superica Growth Strategy 23:23 - Georgia Bulldogs Football 29:14 - Three Strikes Game 34:25 - Signature Menu Recommendations

"Thou shalt not dine at a Mexican establishment with crappy queso," that's in the constitution or something, next to the bit about bringing your shopping cart back inside.Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

Episode 207 of Travel Is Back, Route 66 Part 2 - Texas Panhandle to Albuquerque: From Dusty Panhandle to Neon Albuquerque, is a warm, road-trip guide through one of America's most iconic stretches. We take you from the windblown quads of the Texas Panhandle into the neon glow of Central Avenue in Albuquerque, with practical travel tips, tasty food stops, and landmark detours to plan into your itinerary. Highlights include Cadillac Ranch and its spray-painted Cadillacs outside Amarillo, the Midpoint Cafe in Adrian where you can pose at the literal halfway point, the murals and Blue Swallow Motel in Tucumcari, and the neon-lit Old Town and historic Route 66 signage in Albuquerque. You'll get food recommendations for Tex-Mex and New Mexican green chile, suggestions on timing to avoid summer heat and busy weekends, and tips for photographing vintage motels, roadside museums like the Devil's Rope, and ghost towns such as Glenrio. This episode was prepared with the assistance of AI tools, giving us more time to travel and bring you even more destinations. Travel Is Back -- over 200 episodes covering destinations across America and beyond.Some episodes use AI for research, writing assistance, and occasional voiceover when Johnny Mac is unavailable. His point of view, and his insistence on finding the best local taco remains entirely human.

After nearly five decades as a beloved Texas icon, Taco Cabana is officially taking its signature breakfast tacos and Mexican-inspired menu across state lines.Spurred by a recent acquisition and a newly designed, smaller-footprint prototype optimized for modern off-premise dining and delivery, the 140-unit chain is launching its first major out-of-state franchise expansion. By strategically targeting contiguous states like Oklahoma, Louisiana and Arkansas, the brand aims to leverage built-in recognition from former Texans while introducing new markets to its unique hybrid of quick-service convenience and fast-casual culinary variety.In this episode of the Restaurant Operator Podcast, host Mandy Detwiler chats with Taco Cabana's director of franchise sales and development, John Ramsay, about the brand's growth and how it is faring in the fast casual market."Oklahoma Louisiana, and Arkansas are the top three" the brand is growing into, Ramsay said. "I think a couple of things they have in common. Number one is that there's a large percentage of former Texans who have moved into those states. So we already have sort of a built-in marketplace and a market audience. In fact, we get solicitations all the time from people who used to live in Texas that now live in one of these other states saying, please come and put one here in my hometown."So I would say that's really number one is that having that sort of built in base. I think the other important piece is the menu itself. Taco Cabana, like a lot of Mexican chains that started in Texas have very much, people call it Tex-Mex. Really what it is is it's Mexican inspired food that's more common within the state of Texas. So as you look at those contiguous states, they also have various, their style of Mexican food is very similar to what you would find in Texas."To learn more about Taco Cabana's growth and operations, listen to the podcast in its entirety.

a kid threw away his mother's Hmong food so no one would see it — the same food just made his restaurant one of Time's "World's Greatest Places." yia vang is a Hmong chef in Minneapolis, a James Beard semifinalist whose restaurant vinai has landed on the New York Times Restaurant List and Bon Appétit's Best New Restaurant. he named it after Ban Vinai, the refugee camp in Thailand where his Hmong parents — refugees who fled Laos after the Vietnam War — met and where he was born. he calls it a love letter to them. but before any of that, he hid his lunch for years — rice, fish sauce, anything that made him look like the Hmong kid instead of a normal one. he'd toss it, keep the empty containers, tell his mom he ate. then he trained in every cuisine that wasn't his — Italian, French, Tex-Mex — before he'd go near the food he grew up on. what brought him back wasn't a lesson. it was an egg his grandmother handed him every time he left her house. he thought it was the saddest gift a kid could get. he didn't understand it until decades later, standing in his own kitchen. we all did some version of this too — shortened a name, dropped an accent, swapped a lunch for one that wouldn't get you laughed at, wore your hair differently. this episode isn't about a chef. it's about what it costs to go back for the thing you gave up and finally, embracing who you are. all of you. no matter your race, gender, background, orientation to social status. there are no apologies. here, we're human first. watch and listen on spotify : ⁠⁠https://open.spotify.com/show/1tq2vuZiWLvhmTMaaWX2w8⁠⁠ reppin's gram jam: ⁠⁠https://www.instagram.com/reppin_podcast/⁠⁠ follow yia on social: ⁠⁠https://www.instagram.com/yiavang70/⁠⁠ yia's restaurant: vinai https://www.vinaimn.com/⁠⁠⁠https://www.vinaimn.com/⁠⁠⁠ music by dj ace the cut lieutenant Learn more about your ad choices. Visit megaphone.fm/adchoices

Pas de gimmick d'intro ce mois-ci, pas l'inspiration, et il me reste moins de 12 heures avant l'heure de publication habituelle du podcast, donc allons droit au but. Ce mois-ci, nous vous parlons de cuisine fusion. C'est le thème du mois. Voilà.Dans cet épisode, nous parlons de Barack Obama, de BTS, de Jean-Luc Mélenchon, de whisky, de terre d'abondance, de bouillon asiatique, d'extrême-droite en Italie et au Pérou, de frontières géographiques, de Sinsemilia, d'humoriste britannique (donc de Meryl Streep), de sake, du Liban, de burritos et d'indices boursiers.Nous faisons partie du label Podcut ! N'hésitez pas à découvrir leur grille pleine de podcasts intéressants animés par de belles personnes (en dehors et en dedans), sur des sujets qui vont de la pop culture coréenne à Agatha Christie en passant par la préhistoire. Et si vous nous aimez vraiment, vous participerez à leur Patreon. Et n'hésitez pas à rejoindre le Discord de Podcut ! ET NOUS PARLER !!!La Grosse Bouffe est un podcast dédié au manger et au boire. Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous écrire à lagrossebouffepodcast@gmail.com.  Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Text Dr. Black your questions or comments.Chronic inflammation is one of the biggest hidden drivers of modern disease — and most people don't even realize it's happening. Fatigue, brain fog, headaches, joint pain, digestive issues, and low energy are often dismissed as “normal,” but many of these symptoms are closely tied to chronic low-grade inflammation driven by diet and lifestyle.In this episode, I break down what inflammation actually is, why it matters, and why the Mediterranean diet remains one of the most evidence-based eating patterns for long-term health. More importantly, I explain how to apply Mediterranean diet principles in a practical, flexible way that works with real life and different cultural food traditions — from Tex-Mex to Asian-inspired meals and beyond.In this episode, you'll learn: What chronic inflammation is and how it contributes to diseases like heart disease, diabetes, fatty liver disease, and dementia  Why the Mediterranean diet has such strong research behind it  How inflammation affects energy, mood, focus, pain, and metabolism  Simple ways to adapt Mediterranean-style eating to your own culture and favorite foods  Practical strategies to reduce ultra-processed foods and build healthier meals without perfectionism The goal isn't restriction or eating “perfectly.” It's creating a sustainable eating pattern built around whole foods, healthy fats, fiber-rich carbohydrates, and realistic habits that help support long-term health.Listen now and learn how to make anti-inflammatory eating practical, flexible, and doable.A great way to support the show is to rate it leave a review on your favorite podcast app. Even better - share it with a friend!Don't forget to visit the show website and subscribe to my newsletter for more tips on how to Make Health Doable. No spam ever and you can unsubscribe at any time.   For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.For questions and comments, please shoot me an email at dr.black@eatgreenswithdrblack.com.I am happy to answer general questions related to the information presented on this podcast.  Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

Burnie and guest host Jason discuss humidity, eating in Austin, TexMex glory, old eating, World Cup updates, IMAX emotions, Minions, Trey Parker, PG-13 rules, sensitive adlibs, Buc-ee's, lead vests, and being industry plants.

Heute trifft Tom im MKN Küchenschnack Luis Fernando González Cortés in der Taquería con Salsa in München.Fernando ist in Guadalajara geboren, kam als Kind nach Deutschland und hat sich in München ein neues Leben aufgebaut – ohne Mexiko je aus dem Herzen zu verlieren. Im Gespräch geht es um Kindheit, Familie, Kulturschock, Identität, American Football, Design, seinen Foodblog „Auf die Faust“ und den Weg zur eigenen Taquería.Natürlich wird auch gekocht – zumindest im Kopf. Es geht um echte Tortillas, Nixtamalisation, Salsas, Birria, Suadero, Rinderzunge, Schweinshaxe im Taco, Tres Leches und die Frage, warum mexikanische Küche viel mehr ist als Klischees, Schärfe und Tex-Mex.Außerdem sprechen Tom und Fernando über sein Kochbuch „Mexico mi Amor“, mexikanische Gastfreundschaft, die Suche nach einer neuen Location und den Traum vom Al-Pastor-Spieß.Eine Folge über Mexiko in München, über Mut, Geschmack, Familie und die Kraft von richtig gutem Essen.Themen dieser Folge

Worldwide comedy superstar Gabriel Iglesias -- aka Fluffy -- returns to 317 Gimmick Street for a memorable episode of the podcast. Along with fellow comic Jerry Rocha, Steve and the guys talk about Teslas, WrestleMania XXX, kayfabe, life on the Tex-Mex border and so much more. This is a wild one -- you've been warned!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the Mouse Minutes Podcast, Whitney + Jordan head to Pecos Bill Tall Tale Inn & Café in Magic Kingdom to review one of Walt Disney World's classic quick-service restaurants.Inspired by the legendary cowboy Pecos Bill, this Frontierland staple has been serving up Tex-Mex favorites and burgers for years. But with so many dining options at Magic Kingdom, does Pecos Bill still deserve a stop on your next Disney vacation?Listen in as we break down the food, atmosphere, and overall experience before sharing our final grades to help you decide if Pecos Bill Tall Tale Inn & Café makes the grade.Your ten minutes start… now!. . .Check out these other Mouse Minutes episodes:​ Columbia Harbour House at Mouse Minutes Podcast | Episode 095​ Nutella Waffle at Sleepy Hollow | Episode 062. . . Subscribe to Mouse Minutes on YouTube: https://www.youtube.com/@MouseMinutesPodcastJoin Mouse Minutes Podcast on Instagram: https://www.instagram.com/mouseminutespodcast/

In this episode, host Dave sits down with Aaron Ortiz, owner of  Texas Bebe's Quesobirria, a beloved Tex-Mex barbecue gem right here in Grayslake. Aaron shares his inspiring journey from Fox Lake to Texas and back, building his restaurant from weekend cookouts to a thriving family-run business — even surviving a pandemic opening! He talks about their signature smoked brisket dipping tacos, handcrafted margaritas, and what makes their food truly special. If you haven't visited yet, stop by 55 North Barron Boulevard and experience the warmth, flavor, and community spirit that makes Texas Baby Quesadilla a Grayslake favorite!

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, exploring how iconic American foods have become a form of cultural soft power. In celebration of America's 250th Independence Day, they discuss the global influence of classics such as Coca-Cola, red velvet cake, and Southern fried chicken, and how food has helped shape the American identity around the world. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

This week, I escaped the house for a kid-free lunch date with three other moms, and honestly, it was overdue.We covered some very important topics: why Texas weather seems personally offended by everyone, the reality of flooding season, and the shocking discovery that Tex-Mex and San Diego Mexican food are not the same thing. To be clear, Tex-Mex isn't bad—it's just different. Apparently, I'm still processing that.I also unlocked a brand-new fear thanks to our conversation: ant balls. If you've never heard of them, congratulations on your peaceful existence. If you have, then you understand why I'm reconsidering everything I know about nature.Between flash floods, floating ant colonies, and missing California burritos, I'm doing my best to adjust to Texas life. It would probably be a lot less stressful if someone could point me toward a proper California burrito.Grab your lunch, your sweet tea, or your emotional support burrito and join me for this week's mom chat. I am currently accepting any and all overnight carne asada. lol

Clabe Taylor is the author of TexMex, a book about how useless the government is at fighting Mexican cartels. It was written in 2012, but it could have been written today. Or in 2002. Or in 1992. You get the picture.

Burnie and Ashley discuss Finishing School, trampolines, analyzing our own biases, EU political activism, English soccer optimism, Scottish realism, TexMex hopium, Edinburgh hot salsa, and BBQ hopes.

When freelance videographer Craig accepts an offer to film a commercial for a promising new Tex-Mex restaurant, everything about the opportunity feels right. The owner is charismatic, the food is unforgettable, and the business seems destined for success. But after one complimentary lunch, Craig begins suffering from terrifying nightmares that refuse to fade with daylight. As strange visions blur the line between dream and reality, disturbing connections begin to emerge between the restaurant, a missing family, and secrets hidden behind the kitchen doors. What starts as a simple advertising gig soon becomes a desperate search for answers, forcing Craig to confront horrors lurking beneath a carefully crafted facade.Listen on YouTube: https://www.youtube.com/@chillingtalesfordarknights/

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Rogers at the new Chuo Izakaya, talking to some seasoned vets- Owner Darwin Beyer, Head Chef Colin Stewart and Beverage Director Shaun Traxler. But first?!?! FOOD NEWS!! The James Beard Awards were held on Monday night. Onyx was a finalist for Best Bar in the US, and Jason Paul of Heirloom was a finalist for Best Chef of the South. You'll hear & see what happened. Handel's opens in Fayetteville on Thursday, and they're doing something special for it. We'll hear from one of the owners! Chicken chain Huey Magoo's is coming to NWA. We'll tell you where. Homegrown is officially coming to Fayetteville. We'll tell you where it'll be. We'll tell you about a food drive in Bentonville at Sun Painted Farm. Happy first birthday to Archie's Sandwichery. That was QUICK! A Dickson Street mainstay is closing. A Tex-Mex chain closed nationwide over the weekend, and their Rogers location In this week's Flavors Flashback, House 1830's Binh Hoang talksabout placing a premium on front of house hospitality. Chuo Izakaya has been a long time coming for Co-Owner Darwin Beyer. In his pursuit of building a Japanese Tavern experience in Northwest Arkansas, he was able to surround himself with some exceptionally experienced folks, including Head Chef Colin Stewart and Beverage Director Shaun Traxler. We'll hear from all three about how they got to Chuo Izakaya, we'll hear about the menu, including what's new, and we'll also hear about the sickly creative drinks coming from Shaun. Lastly, they're starting something new there, and you'll hear about it here, first. And that's on this week's edition of the Flavors of Northwest Arkansas podcast.

What happens when an English soccer superfan tries Tex-Mex for the very first time in Texas? We found out.On this episode of The Treehouse Show, we dig into a new ranking of America's favorite fast food burger chains and debate whether the list got it right. We also talk about a British World Cup fan experiencing Tex-Mex for the first time during his trip to North Texas, a fascinating new approach to fighting dopamine shopping and online spending addiction, and the inspiring story of a double amputee who conquered Mount Everest.Plus, a Florida man is arrested for DUI after deputies reportedly found 34 open White Claw cans in his vehicle, we celebrate notable celebrity birthdays, and somehow the conversation goes off the rails exactly the way you'd expect.In this episode:America's favorite fast food burger chains rankedEnglish World Cup fan tries Tex-Mex for the first timeDopamine shopping and South Korea's fake online storesDouble amputee reaches the summit of Mount EverestFlorida Man arrested with 34 open White Claws in his carCelebrity birthdaysFunny commentary, hot takes, and random tangentsAbout the show:Leave your worries outside and join Dan O'Malley, Trey Trenholm, and their hilarious guests for laughs about funny news and viral stories with ridiculous commentary inside the Treehouse Show. 

Embrace the game! Stop your timid, even if it means running into the outfield wall. Twice. Josh Rojas has a minor league hit and a major league hit in the same day, in the form of an SAT question. Kazuma goes Tex Mex, adding a little Country with the quesadilla. Bello goes a little Devers. Matt completes the home run bingo card with Sacramento as the free space. Patti rants about basepaths. It's Pride month and TEX celebrates it through rainbow capitalism but dropping in the formerly September-based Faith and Family night into June instead of a public, inclusive Pride event. LAD honored trailblazers Glenn Burke and Billy Bean with a permanent display, but Blake can't even manage to wear the cap. In other cap news, the Fascist-in-Chief is pro salary cap, one it was explained to him. So much crosstraining with FIFA, from the actions of Mexican teachers, and the families of the disappeared, to the beginning of denying entry to officials, to fighting for reasonable water bottle policies and mass transit. We've resorted to school buses.We say, “Actual 60 or Laureano 60?” “Happliy eating Fluffernutters,” and “Geezer graduation.” Fight the man, go see some live baseball, send your game balls to Meredith, and find us on Bluesky @ncibpodcast, on Facebook @nocryinginbball, Instagram @nocryinginbball and on the Interweb at nocryinginbball.com. Please take a moment to subscribe to the show, and leave us a review on Apple Podcasts or wherever you listen to NCiB. Become a supporter at Patreon to help us keep doing what we do. We now have episode transcripts available!  They are available for free at our Patreon site. Say goodnight, Pottymouth. 

In this episode, we dive into the colourful, high-energy world of Domingo Samudio, better known as Sam the Sham, the unforgettable frontman of Sam the Sham and the Pharaohs. With his trademark turban, cape, and mischievous grin, Sam didn't just perform music—he created a spectacle that helped define the fun, rebellious spirit of 1960s rock and roll.We explore Sam's early life in Texas, where his rich cultural influences helped shape a sound that fused rhythm and blues, garage rock, and Tex-Mex flair. From humble beginnings playing small clubs to forming the Pharaohs, Sam's journey is one of persistence, personality, and pure musical instinct.Of course, no conversation about Sam the Sham is complete without his global smash hit Wooly Bully—a track that became one of the biggest-selling singles of 1965. With its infectious groove and playful lyrics, the song captured the carefree spirit of a generation and remains a party favourite to this day. We take a closer look at how that iconic track came together and why it still resonates decades later.We also revisit the success of Little Red Riding Hood, another standout hit that proved Sam was far more than a one-hit wonder. With its cheeky storytelling and catchy hook, it cemented his place in pop culture history and showcased his ability to blend novelty with genuine musical craftsmanship.As musical tastes shifted in the late 1960s, Sam the Sham and the Pharaohs faced the same challenges as many artists of the era. We explore the changing landscape of rock music, the impact of lineup changes, and how Sam navigated a rapidly evolving industry.You'll also hear about Sam's decision to step away from the spotlight in the 1970s, choosing a quieter, more spiritual path rather than chasing ongoing fame. It's a fascinating turn that adds depth to the story of a man who once lit up stages around the world.This episode celebrates the legacy of a true original—an artist who brought humour, theatre, and unforgettable music to millions. Whether you remember dancing to Wooly Bully or are discovering Sam the Sham for the first time, this is a story that captures the magic of a golden era in music.Tune in and rediscover the sound, the style, and the spirit of one of the most unique voices of the '60s.

A.M. Edition for May 12. With the U.S. and Iran still far apart on a peace deal, WSJ reporter Caitlin McCabe says investors are embracing a new Tex-Mex-inspired trade based on the assumption the Strait of Hormuz won't be opening anytime soon. Plus, British Prime Minister Keir Starmer fights for his job as a rebellion against him spills into markets. And Democrats face another setback in the midterm redistricting fight. Luke Vargas hosts.  Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Part 2 starts here:The Name Droppers "Let's Live Together" www.thenamedropppers.netJennifer Lyn & The Groove Revival "Light The Fire" https://jlynandthegrooverevival.com/Professor Louie & The Crowmatix "Johnny" - Crowin' Around www.thecrowmatix.comStillhouse Junkies "Moonrise Over Highway" - Small Towns www.stillhousejunkies.com Teri Rane "Killing The Blues"- Goldenrod www.terirane.comColton Sanders "How You Run" https://coltonsandersmusic.com/*********************ALBUM FOCUS Putumayo World Music presents American Roots www.putumayo.comFrom banjo-led folk ballads to soulful zydeco-tinged blues, American Roots celebrates the rich tapestry of American musical traditions. This wide-ranging exploration of Americana music brings together contemporary artists who draw from country, blues, bluegrass, Tex-Mex music and other regional styles while shaping them into something distinctly current and accessible.From this new compilation I aired:Benny Bleu "All I Want To Be"Front Country "One Kind Word"The Lowtimers "New Friends" **********************Annie & Rod Capps "Imitation Of Happy" - Never Done https://annieandrodcapps.comMarch To August "Highways and Honky Tonks" - Highway 75 www.marchtoaugust.comSwitchback "Kansas Love Song" - Birds Of Prey www.waygoodmusic.comJesse Lynn Madera "Woke Up in LA” www.jesselynnmadera.comJoy Zimmerman "If I Should Fall Behind" - Where The Light Lives www.jooyzimmermanmusic.comBen Bedford "Darkflight" - Valley Of Stars www.benbedford.comClosing music: Geoffrey Armes "Vrikshashana (The Tree)" - Spirit Dwelling Running time: 3 hours, 36 minutes.I hold deed to this audio's usage, which is free to share with specific attribution, non-commercial and non-derivation rules.https://creativecommons.org/licenses/by-nc-nd/4.0/

Is it possible to be spiritually mature but emotionally immature? In this message, Pastor Mark dives into the core of our new series, "The Refining," exploring the deep connection between our spiritual lives and our emotional well-being.For years, many have tried to replace genuine emotional health with more spiritual activity—praying more, reading more, or joining more small groups—hoping it will fix the messiness of our relationships and internal anxiety. But the truth is, spiritual activity is not a substitute for emotional maturity; they must work hand in hand.TIMESTAMPS0:00 - Welcome to Lux Digital Church2:52 - Part 2 of "The Refining" Series4:12 - True Spiritual Health = Deep Emotional Health7:10 - Why Spiritual Activity Can't Replace Emotional Maturity12:50 - The "Tex-Mex" Jesus Illustration19:21 - Americanized Jesus vs. The Crucified Jesus26:32 - Taking Up Your Cross**********

This week's solo pod is free! Join us on Patreon to access all episodes and weekly one on one pods!In this weeks episode we discuss our upcoming 'Bar Bus' event, the term 'rock music', Dundas construction, Drake's Iceman rollout, getting back into running, Upstairs at Cafeteria, ear plugs, clearing a dance floor, Imanishi spring rolls, hating sour cream non Tex Mex food, Halal white sauce, gin shots, people who need an activity in order to hang out, Italian wine stickers, chicken cutlets, bring back the term 'electric', 'The Runway District', an after party at ______, Nick's impromptu bar backing at Black Dice, people who don't return shopping carts, Fcukers at the Opera House, Chez Nous, Theo James and more!Josh McIntyreNick Marian----COLD POD

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he's cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks fit into the Charlotte barbecue scene and how that environment has changed since Union Barbecue launched. Learn more about Holden's restaurant roots and hear him explain why he left another career to enter the industry. Chigger professes his love for Big DEBORAH and don't miss Holden's Union Barbecue menu plans for Charlotte BBQ Night on Friday, April 17 at the Carolina BBQ Festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards inuptown Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets todayfor the Kickoff, the Festival, and a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here!

Zul Mohamed pled guilty to 106 felony charges related to voter fraud, was convicted by a jury in Denton County and sentenced to prison. He appealed and was released from prison after a month. Now, Carrollton residents will see Mohamed's name on their ballots again for the city's mayoral election on May 2. Is this legal? It depends on the meaning of the word 'final.' Development Group filed to transform the Eldorado Towers property, off of North Stemmons Freeway, into apartments; a 31-year-old mother is accused of medical child abuse after allegedly lying about her child's health conditions to medical professionals for years, leading to her 3-year-old son having a feeding tube surgically placed; and Chuy's, a Tex-Mex restaurant that opened on Dallas' McKinney Avenue in 1993, has been bulldozed. Crews knocked down the building near Knox Street this week to make way for a 12-story office tower. Learn more about your ad choices. Visit podcastchoices.com/adchoices

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

This week, hosts Reggie Worth and Jason Jefferies feature their first Listmas Lock interview of the 2026 season with San Antonio troubadour Garrett T. Capps, who discusses his new psychedelic Tex-Mex album I Still Love San Antone. Happy listening, friends!  ¡Fiesta Eterno!

We remember martial arts champion turned Hollywood action hero Chuck Norris, who died last week at age 86. In addition to his many kung fu and action films, he was the star of the long-running TV show, ‘Walker, Texas Ranger.' He spoke with Terry Gross in 1988 about the karate he learned while stationed in Korea. Also, we remember Tex-Mex musician Augie Meyers of the Texas Tornadoes, who died March 7 at age 85.  His signature sound was created on the vox organ, an instrument made in Britain. When he went to England in the ‘60s he got a call at his hotel. “George Harrison and John Lennon called the hotel and wanted me to come to the studio because they wanted to see how they had a vox organ but they couldn't get the sound I had out of mine,” he told Terry Gross in 1990. Justin Chang reviews the film ‘Miroirs No. 3' and David Bianculli reviews ‘Marshals' and ‘The Madison.' To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Jae Kim, founder of Chi'Lantro, joins Fast Casual Nation to share how he built a Korean-Tex Mex fusion brand from a single Austin food truck in 2010 into a 13-location Texas fast casual empire, covering his three Shark Tank auditions, his experience pitching Barbara Corcoran, the unit economics that drove his growth strategy, and why people, not menu or marketing, remain the foundation of everything he builds.#FastCasualNation #ChiLantro #KoreanTexMexBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Melina joins the podcast to discuss the return of employee favorite, Ranch Water as well as a new, lime-infused, edition of Urban Sombrero Mexican-style lager! -- Have a question for us? If we read your question on an episode, you get a free Land-Grant shirt. Submit your question now over on our website! --  Want to try the beers we cover on the pod? head over to our handy Beer Finder or join us at the taproom. 

This episode, Jon and Patrick sit down to talk about the future of Meatgistics, including its growth, community momentum, and the potential for an exciting redesign. They jump into a snack stick taste test, trying out Fajita and Tex Mex flavors to see which one earns the top spot. Things take a hilarious turn as they blindly rank animals by assumed IQ, leading to some questionable (and entertaining) choices. They also touch on the recent USA hockey accomplishments at the Winter Olympics and wrap things up with their thoughts on the new Dr Pepper Johnsonville brat. It's a fun mix of meat talk, redesign ideas, flavor testing, and off‑the‑wall rankings.

On today's edition of the show Eric is joined by Chico Ramirez of Johnny Ritas Cocina y Cantina. Chico speaks with Eric about what happened with White Elm Brasserie, why Johnny Ritas was the right choice as his next project, deciding where to setup the concept, designing the space, developing the menu, why it was important to describe their food as "authentic Mexican cuisine with Tex-Mex familiarity", what they offer at brunch, how the cocktail program stands out, how his grandparents influenced him, the story behind the name, his team getting the recognition they deserve, goals for the concept, and much more! Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Favorite Houston Burger Joint Fires Up Memorial Opening Date Houston Restaurant Known for Meatloaf and Bourbon Sets River Oaks Opening Date Fertitta Family Reveals First Details for Pop-Up Steakhouse at RodeoHouston Meet the 10 Rising Star Chefs Shining in Houston's Culinary Scene These Houston Restaurants Won Big at Rodeo Best Bites Competition

This episode of the "Deep in the Hunt of Texas" podcast features a lively conversation between host Connor and guest Brandon Smith, who is described as a versatile hunter. The discussion covers a wide range of hunting experiences, from squirrel hunting to big game like elk and deer. Brandon shares stories about his hunting adventures across Texas, New Mexico, and Oklahoma, highlighting the challenges and excitement of different hunting environments. The conversation also touches on the impact of urban development on hunting grounds and the unique challenges of hunting in urban areas. Additionally, they discuss the cultural aspects of hunting in Texas, including the differences in deer species across regions and the impact of agricultural practices on wildlife. The episode wraps up with a light-hearted discussion about local Tex-Mex restaurants. Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1947 Dave Pace spiced up America with Salsa and this turned into a 90 Billion Dollar category. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [ECO Office Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young here talking to Stephen Semple. And the listeners may not know this because we only release these every week or so, right? Stephen Semple: Mh-hmm. Dave Young: But we often record them one after the other. And we just got done recording the episode about Doritos and Tostitos. And now you’re telling me that we’re going to talk about dip, Pace Salsa. Stephen Semple: Pace Salsa. Yeah. Dave Young: So the picante sauce people. Stephen Semple: Correct. Correct. Absolutely correct. Dave Young: And that’s great with Doritos. Stephen Semple: I never thought about it being with Doritos. Dave Young: Really? Stephen Semple: Tostitos, I would, but not Doritos. Dave Young: How about both? Stephen Semple: Okay. Dave Young: I say you can dip a Dorito into anything. I’m in that camp. I’m firmly in the camp that anything dippable is- Stephen Semple: You’re all-inclusive in your attitude towards Doritos and dip. Very open-minded. Here’s the thing I’m going to say. If someone has not listened to the Doritos, Tostitos story, you really should go back and listen to it before listening to this one because there’s certain things that kind of come together in terms of what’s happening in the world. Dave Young: Like chips and dip. Stephen Semple: And these stories are kind of linked even though this story starts in 1947. Well, the Doritos story starts in the late ’50s. They still have kind of a bit of a shared history. Dave Young: These stories that are on a collision course, a deathening. Stephen Semple: They are. And this story’s also not just about pace salsa, but it’s really about the origin of the salsa in the United States as a category, which is a $90 billion category. And the business was started by David Pace in 1947 in San Antonio and was sold to Campbell Soup in 1995 for $1.1 billion. Dave Young: All right. Stephen Semple: So not a bad little payday. Dave Young: Not a bad deal. Stephen Semple: Yeah. So now David Pace was from Louisiana and he moved to Texas after World War II. He had been running a small food business processing sugar substitutes, which were popular both during the war and shortly after the war with rationing because of the sugar rationing. But as rationing was coming off, what he knew is there was going to be less and less of a need for these sugar substitutes. So he was looking for a new idea. And so we have to remember, it’s 1947, food’s kind of boring in the United States. It’s not diverse. It’s bland. It’s meat and potatoes. The condiment that was used to improve food was ketchup. That was the condiment to improve food, right? And Mexican food was not really a thing. About the only thing that people knew about Mexican food, it was spicy. Here’s the part that I came across that really surprised me the most. In New York City, one of the most diverse cities in the world, and certainly the most diverse city in the United States, there was just one Mexican restaurant in the city and New York at the time. Dave Young: In the ’40s? City. Stephen Semple: In the late ’40s, ’47. Dave Young: Okay. Wow. Stephen Semple: There was only one. That was it. Now, you could get Mexican food in the South because let’s face it, 100 years previous, a lot of parts of the South were part of Mexico, right? Dave Young: That’s right. Stephen Semple: As we like to remind ourselves. So here he is in- Dave Young: Well, Tex-Mex started just spreading in. Stephen Semple: Yeah. So here he is in San Antonio. He was stationed in Texas during the war and he’d settled in San Antonio, but he had never had Mexican food because now he’s off the base living in San Antonio and he tries salsa for the first time. And he’s like, wow, this is great. And he decides he needs to bring it to the market. A couple of challenges he ran into. First is how to make it. There’s lots of recipes around. He wanted to make his own version to sell the non-Mexican, so he wanted to tone down the intense flavors. He also needed to be able to jar it so it had shelf life. Here’s one of the fun challenges he ran into. A couple of the recipes he worked with would ferment once put in a jar. Well, what happens in a jar when something ferments? Dave Young: Botulism? Stephen Semple: No, kaboom. They blow up. Dave Young: Kaboom. They blow up. Okay. Yeah. Stephen Semple: So exploding jars, exploding jars of salsas, not really the objective. Dave Young: That’s never a good look either. Stephen Semple: Not really. But he gets it figured out and he brands it as Pace Picante Sauce. So it was first of all, promote it as a sauce, not a dip. And he starts selling it locally. He advertises it in the newspapers, but again, not as a dip as a sauce, like a marinade, something you brush on meat before baking. That was how it was being positioned. Dave Young: Well, it’s still, that’s the label on the jar is Pace Picante Sauce. Stephen Semple: Yeah. Dave Young: I’ve always wondered about that. He did that so he didn’t have to… Well, go ahead. Stephen Semple: But that was just kind of how he thought about it. And so for over a decade, he works on building up a following in Texas. It was building slowly. He liked spicy food, but most people didn’t, because even though he took the spice down, it was still spicy. Now he hires his son-in-law, Kit Goldsbury, and Kit hates spicy food, like can’t stand it, but still thinks he can sell it. And Kit starts at the bottom working every job and works his way up. And there’s a point where Kit becomes more senior. And Pace is now in five states and is making some money. They’re having some success. Dave Young: Good. Stephen Semple: But Kit’s goal is he wants us to become coast to coast. He wants to turn this into a big thing. But here’s what he notices. It’s too hot for northerners, but northerners want flavor because they’re eating Doritos. They’re eating nacho Doritos and cheese Doritos. They’re eating those things. So it’s not like they don’t want flavor. They just don’t want the heat. Dave Young: Yeah. Stephen Semple: There’s a marker for something interesting, unique, and different, but to go national, he needs to mute the heat. Dave Young: Needs to call it mild. Stephen Semple: Right. And around this time, Tostitos takes off and which is being used for dipping and it’s a massive success. So he decides to lean into the dip angle because he saw what was going on with Tostitos and he said, “You know what? We need to make this as a dip, not as a sauce, but I still need to take down the heat.” So he hires tasters to try all the jalapenos out there to find out which is the one that would work the best. Here’s the problem. Taster’s results were really inconsistent. He goes, “Okay, so I’ve still got to solve this heat problem.” So he hires a food scientist to engineer a heat-free jalapeno. Dr. Rasplicka, I think is how you pronounce his name, who basically created this measurement system for capsaicin, which is about how hot it is. And from this, they were able to figure out how to remove the heat because they were able to identify each one, able to identify the source of it and create this non-heat version of salsa. Dave Young: Okay. Stephen Semple: Now, you jump the gun on it a little bit, as you often do. So remember, while Americans didn’t want heat, they wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Well, Americans didn’t want heat. They wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Mild. Well, they’ve got the three. They’ve got mild, medium, and hot. Stephen Semple: Right. And that’s exactly what they did. They had the other spice levels, but they didn’t go with bland. They went with mild. Dave Young: Yeah, yeah, yeah. This the Goldilocks rule, right? Stephen Semple: Yeah. Dave Young: Wow. Stephen Semple: And so therefore, and with mild, everyone can enjoy it. And then of course they offered the other spice levels and they market it as a dip. Very quickly, sales went from $3 million to over $50 million. Dave Young: I can imagine. Stephen Semple: So successful, supermarkets started placing salsa in the chip aisle because it was not in the chip aisle previously. In 1991, salsa passes ketchup as the number one condiment in the United States. Dave Young: Not till ’91. Stephen Semple: Not till ’91. Dave Young: Okay. Stephen Semple: 1995, Campbell’s buys the business for over a billion dollars. Dave Young: All right. Stephen Semple: Now, I forget what year it was. I think it was ’92, but anyway, early ’90s, Campbell’s actually created a Heinz Salsa. Dave Young: Really? Stephen Semple: Yes. And it failed miserably. Dave Young: Sure. Stephen Semple: But if you think about it, we often bump in these situations where companies do these line extensions, right? Where it’s like, “Well, why not? It’s tomato. It’s a condiment. It’s all this other thing. We can do a Heinz Salsa.” Why wouldn’t a Heinz Salsa work? People love Heinz ketchup. They’ll love Heinz Salsa.” It bombed. It totally bombed. Like bombs so much to the degree that it only existed for about three years and they went, “You know what? Instead, we’ll spend $1.1 billion buying a competitor rather than trying to develop our own.” Dave Young: Heinz is what it is and you know what you’re getting. Stephen Semple: But how often do we see that whole line extension happen and it fails? Dave Young: Yeah. Stephen Semple: Right? Like Gerber’s wanting to make adult food. Dave Young: No. Stephen Semple: Doesn’t work. Heinz making salsa. Dave Young: Make adult food and call it something else. Stephen Semple: Coke understood this when they went into the energy drink market because it was not Coke energy drink. They knew that would fail. Coke understood that. They were like, “No, no. Coke’s a pop. It’s a soft drink. It’s not an energy drink. We’re going to have to do something completely different.” But it’s amazing how often businesses will make that mistake of, “Oh, well, we do this thing. Let’s also market ourselves this thing and do this line extension.” And it doesn’t work. It doesn’t work. Dave Young: I think there are just invisible boundaries that if you don’t know them and you try to cross them. And in this case, it’s the style of food, right? Heinz goes on certain things, but it doesn’t go on Mexican food. You don’t dump ketchup on Mexican food. You don’t dump mustard on Mexican food. And Heinz makes ketchup and mustard and relish. Stephen Semple: And pickles. Dave Young: Pickles and all of those things, but they’re definitely not things that you put on Mexican food. Stephen Semple: It’s interesting. I was having this conversation with Michael Torbet, one of our partners, because we’re dealing with a situation with a client, an existing client where we’re struggling with getting them to think about not doing a line extension. And I was sharing with him this whole story of Heinz and we were talking about Gerber and a bunch of other companies that tried to do line extension and have failed. And we got talking about ketchup. And I was saying to him, “Well, I think the reason why it didn’t work because ketchup is something that you put on hamburgers.” But I like how you put it. It’s not specifically about hamburgers, but the foods that you put ketchup on, because again, Heinz is successful in pickles and they’re successful in mustard, but there’s foods where pickles, mustard, and ketchup go together. Dave Young: Yeah. Stephen Semple: And none of those foods does salsa go on it. It’s a different food category that salsa goes on. So you could make salsa and you could probably make cheese and that would actually work. Where you think about it, ketchup and salsa from a manufacturing standpoint are closer than salsa and cheese. Dave Young: Yeah. Those are weird associations. Stephen Semple: In fact, those companies do make cheese. They make cheese with a little bit of jalapeno. Dave Young: Yeah, absolutely. They’re right there next to the picante sauce. Stephen Semple: But I loved how you expressed it, hidden barriers, but they exist. And if you cross those barriers, it doesn’t work. Dave Young: Yeah. Stephen Semple: Yeah. Very cool. I didn’t think about them as being hidden barriers. That’s an amazing observation. Dave Young: Like Rolex should never make a phone. Stephen Semple: Right. Dave Young: Right? Well, phones keep times like, yeah, but that’s not right. Anyway, that’s just an example. There’s just lanes. Stephen Semple: Right. But there’s a couple of luxury watch brands that tried to dip their toe into the smartwatch market and it didn’t work. Dave Young: Yeah. Stephen Semple: And Rolex was not one of them, but I can’t remember who did, but they did and it failed terribly, failed terribly. Part of the appeal to a Rolex is the handmade and craftsmanship and all this other stuff. Dave Young: Well, and I don’t know. I have an Apple Watch and I have an Apple Watch not so much so I can tell time, but so it can do some other things for me. Stephen Semple: Yes. Dave Young: It can notify me. I use the timer function all the time and I could just carry a stopwatch around my neck or some kind of timer. But I also noticed that Apple sells, you can buy really fancy, upgraded, shiny, gold, sparkly, diamond encrusted versions of Apple Watch cases. The thing still does the same thing, but I don’t know how popular that stuff is. I’m guessing it’s pretty niche. Stephen Semple: I’m going to guess it probably is. And again, it’s not a line extension. It’s an add-on to an Apple Watch. It’s not a different watch. It’s an add-on. Dave Young: I think the guy that’s buying a Patek Philippe… I don’t know. Stephen Semple: Philippe Patek? Yeah. Dave Young: Or even a Rolex. Stephen Semple: Were you? Yeah. Dave Young: You’re not buying it for the same reason you’re buying an Apple Watch of any sort. And you’re not going to be fooled by the glitz and glam of the accoutrement on an Apple Watch into thinking that you’re buying a fancy watch. Stephen Semple: Yeah. Dave Young: It’s still an Apple Watch. Stephen Semple: It’s still an Apple Watch. Yeah. It’s a different thing. Dave Young: Interesting. Yeah. Stephen Semple: Anyway. Dave Young: That’s a fascinating subject to just these invisible barriers. Stephen Semple: In a great book that covers this a little bit is the 22 by… Is it Al Ries and somebody? Dave Young: Trout and Ries, 22 Immutable Laws of Branding. Stephen Semple: Yeah. And one of the laws that they go through is basically don’t do line extension. And they’ve got some great stories in that book around it. And anybody interested in branding, it’s a great… I have it on my desk and it’s a bible I refer to because those 22 laws, yeah, they are like you break them at your peril. With all of Heinz power, it couldn’t extend that and instead gave up and spent a billion dollars buying a competitor. Dave Young: And probably didn’t rename it Heinz. Stephen Semple: They did not. They kept it as Pace. Yeah. Dave Young: And they learned their lesson. Stephen Semple: Yeah, exactly. Exactly. Dave Young: We’ve spent this time talking about Pace and just before this recording, we talked about Doritos, Tostitos. I’m getting kind of hungry. Are you getting hungry? Stephen Semple: Yeah. And of course we also talked a little bit about Taco Bell. Dave Young: Yeah. Yeah. Stephen Semple: As a sidebar. Yeah. A lot of food conversation here late in the afternoon. Dave Young: If people hear my tummy grumbling in the microphone, you know what’s going on. If we weren’t in different cities on the same continent, I’d suggest we go out and grab a bite somewhere, Stephen, but we’ll have to do that another time. Stephen Semple: We’ll have to do that another time. Exactly. Dave Young: I’ll bring the dip, you bring the chips. Stephen Semple: All right, you’re on. Dave Young: Thanks for bringing us the Pace story. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Pete Mora joins the Restaurant Unstoppable Network for a live Q+A on March 16th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Pedro "Pete" Mora is the founder and CEO of Fajita Pete's, a Houston-based Tex-Mex concept built around catering, delivery, and a streamlined fajita-focused menu. Born in Colombia and raised with an entrepreneurial push from his family, he opened his first full-service Mexican restaurant, Poblano's, at age 23 in 2002, discovering that guests were most excited about fajitas and off-premise catering. In 2008 he closed that restaurant and launched Fajita Pete's, reimagining the business as a compact, catering first brand that delivers fresh fajitas, tacos, and flautas directly to homes, offices, and events. A graduate of the University of Houston's entrepreneurship program, Mora has grown Fajita Pete's from a single Houston location into a fast-growing franchise recognized on lists of top emerging franchise brands, all while keeping the model intentionally simple and hospitality-driven. On this episode, Pete shares how he went from crafting tables in his garage to building a scalable restaurant system, why he believes hospitality matters more than square footage, and what he's learned about grit, franchising, and "achieving the American dream one fajita at a time." Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Email: pete@fajitapetes.com Website: https://fajitapetes.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

In this episode of TIF Voices, we gather in the wake of Selena y Los Dinos, Isabel Castro's documentary portrait of Selena Quintanilla and her family band, to reflect on what it means to witness Selena's story told through her own image, voice, and archival history. Recorded shortly after the film's Texas festival screenings, this conversation captures our immediate emotional responses as Tejanas in Film watching the documentary in community.We discuss the electric atmosphere of the SXSW screenings, the presence of the Quintanilla family in the audience, and the distinctly communal experience of grieving, celebrating, and remembering together in a theater. The film's use of never-before-seen home videos and interviews allows Selena to emerge not just as an icon, but as a funny, ambitious, young Tejana navigating family, fame, language, and identity in real time.Our conversation explores how the documentary expands Selena's legacy beyond scripted portrayals, highlighting her Texas twang, Tex-Mex cultural specificity, and role as an early symbol of Latina female empowerment. We talk about the emotional weight of hearing her speak for herself, the tenderness of family dynamics, and the way this film functions as a new chapter in a decades-long process of collective grief for Texas Latinas and fans across generations.This is an episode about memory, representation, and what it means to finally see Selena in her own words.

A winter storm is headed to North Texas, bringing with it the coldest temperatures of winter, following a month of record-setting heat. An intense cold front is expected to arrive early Friday morning, which should keep temperatures falling all day. ERCOT — which operates the power grid for most of Texas — is expected to have ample supply to meet the predicted demand on Friday. In other news, Dallas City Council members were split Tuesday on conceding power to try to save Dallas Area Rapid Transit; the Dallas Mavericks have narrowed their focus to two locations in the city of Dallas for their new arena, but a decision may not be made until July 1; and a new Tex-Mex restaurant called Loma is expected to open in the former Texas Rangers ballpark in Arlington in spring 2026. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tex-Mex quirks, mortuary madness, NFL draft dreams, and holiday hilarity—Michael Berry brings you the stories that make life interesting.See omnystudio.com/listener for privacy information.

In this episode, Latino USA’s “Selena expert” Maria Garcia sits down with Selena Quintanilla’s sister, Suzette and filmmaker Isabel Castro, to talk about the new Netflix documentary, Selena y Los Dinos: A Family’s Legacy. Suzette opens up about choosing to share the intimate home videos that shaped the film, while Isabel reflects on her artistic vision that brought the documentary to life. Listen in on this behind the scenes look at the life of a woman who defined a generation. Latino USA is the longest-running news and culture radio program in the U.S., centering Latino stories and hosted by Pulitzer Prize-winning journalist Maria Hinojosa. Follow the show to get every episode. Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peeks and behind-the-scenes chisme on Latino USA and all our podcasts. Follow us on TikTok and YouTube. Subscribe to our newsletter. See omnystudio.com/listener for privacy information.

Whippoorwills, bob whites, and chickadees. How do we decide the names of birds and what to call their calls? Plus, the last syllables of Arkansas and Kansas are pronounced differently, but they come from the same etymological root. And: What's the best word to describe your relationship with someone who's less than a friend but closer than an acquaintance. Is that person one of your friendlies? Also, knobbly monster, cuate, to have one's bum in the butter, the meaning of confirming, Kelly days, a quiz about common bonds, to have a goat's mouth, antidisestablishmentarianism, a Tex-Mex casserole dish, and more. Make no bones about it! Hear hundreds of free episodes and learn more on the A Way with Words website: https://waywordradio.org. Be a part of the show: call or text 1 (877) 929-9673 toll-free in the United States and Canada; elsewhere in the world, call or text +1 619 800 4443. Send voice notes or messages via WhatsApp 16198004443. Email words@waywordradio.org. Copyright Wayword, Inc., a 501(c)(3) corporation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Berry serves up spicy takes on Texas politics, a mysterious death in Buffalo Bayou, and the ultimate Tex-Mex debate: warm vs. cold salsa. With listener calls, Shirley Q Liquor’s birthday gossip, and Briscoe Cain’s cowboy cosplay, it’s a wild ride through Lone Star drama, flavor, and fun.See omnystudio.com/listener for privacy information.