Latest / The Lawtino™ / Creating Experiences, Not Just Meals

Transcript

Creating Experiences, Not Just Meals · The Lawtino™

• 0:00
  SPEAKER_04: Welcome to the Latino Podcast, where we amplify the voices of Latino professionals, entrepreneurs, and leaders coming together to educate, inspire, and connect across one of the most dynamic binational regions in the world.
• 0:12
  SPEAKER_04: Bicultural, premium, powerful.
• 0:21
  SPEAKER_03: Hey, it's John Gomez.
• 0:22
  SPEAKER_03: Welcome to our latest episode of the La Tino Podcast, where we discuss the intersection of law and our Latino communities.
• 0:30
  SPEAKER_03: We bring on thought leaders, business leaders, culture leaders, lawyers, judges, politicians, and lately some incredibly talented artists, including culinary artists like we have with us today.
• 0:45
  SPEAKER_03: This podcast, as always, is brought to you by your sponsors, Gomez Trial Attorneys.
• 0:50
  SPEAKER_03: Gomez Trial Attorneys is an international law firm with our main headquarters here in San Diego, California.
• 0:57
  SPEAKER_03: We now have a presence and office in Tijuana, Mexico, other parts of California, and emerging markets in Mexico as well.
• 1:05
  SPEAKER_03: We provide the very highest level of legal representation to consumers in cases involving personal injury, employment harms, civil rights violations, mass torts, and class actions.
• 1:19
  SPEAKER_03: And we do it in both a multilingual, that is English and Spanish, and multicultural way.
• 1:26
  SPEAKER_03: You know, most of our team here uh speak Spanish.
• 1:29
  SPEAKER_03: Most of us have, you know, uh roots in Mexico and other Latino countries.
• 1:34
  SPEAKER_03: And so we bring that um part of our humanity to every case we do.
• 1:39
  SPEAKER_03: Um and so today we have a very special guest.
• 1:41
  SPEAKER_03: I'm gonna have uh, as always, I'm joined by my co-host David.
• 1:46
  SPEAKER_03: David uh runs our uh California, Mexico border uh practice, is uh our attorney in charge of attorney partnerships.
• 1:56
  SPEAKER_03: Originally was a guest on the podcast.
• 1:59
  SPEAKER_03: I had him on here to interview him, and um he tells us that he now knows that that in fact was a job interview.
• 2:06
  SPEAKER_03: And so uh David, uh it's always great to have you here.
• 2:10
  SPEAKER_03: And I know you uh are a big fan of our guest today.
• 2:13
  SPEAKER_03: Very excited to have him.
• 2:14
  SPEAKER_03: So I'm gonna turn it over to you.
• 2:16
  SPEAKER_01: Thank you, John.
• 2:16
  SPEAKER_01: And that was an interview.
• 2:18
  SPEAKER_01: John just wanted me to like, he just wanted to see how I performed like in public and actually public speaking.
• 2:23
  SPEAKER_01: So I think I nailed it.
• 2:24
  SPEAKER_01: That's why I got the job.
• 2:25
  SPEAKER_01: But, you know, John, like before I introduce our guest, I just want to say, you know, when you're like reaching out to a celebrity, a celebrity chef from this region, uh, maybe they're gonna feel like you're pestering them where you're inviting them, right?
• 2:36
  SPEAKER_01: It's like, who is this guy trying to get me into a podcast in San Diego with boyers?
• 2:41
  SPEAKER_01: Uh so you know, he was nice enough to actually respond.
• 2:44
  SPEAKER_01: And we were actually able to book him, which I'm excited for.
• 2:48
  SPEAKER_01: Uh, so I follow him on Instagram, I see all the great stuff he's doing at the border, Jeff Rufo Ibarra from uh Orix, Orix Capital, like I used to say, in Orixta Restaurant now.
• 2:58
  SPEAKER_01: Uh, but I'm gonna let our guest uh you know tell us a little bit about him, uh where he grew up, and uh and we'll dig in deeper into the restaurant historian on this.
• 3:08
  SPEAKER_01: Welcome, Chef.
• 3:09
  SPEAKER_02: No, thank you.
• 3:10
  SPEAKER_02: Thank you for having me.
• 3:11
  SPEAKER_02: Um yeah, it's that it's never it's never uncomfortable, it's just a matter of getting to messages.
• 3:16
  SPEAKER_02: Like uh they get lost, and uh yeah, it's a thing.
• 3:20
  SPEAKER_02: But no, no celebrity, just like a local Cali Baja uh cook chef.
• 3:27
  SPEAKER_02: But thank you for having me.
• 3:29
  SPEAKER_01: Perfect.
• 3:30
  SPEAKER_01: Well, Chef, uh, I mean, I know you are from this region.
• 3:33
  SPEAKER_01: Uh, we generally do a little, I not a background check.
• 3:36
  SPEAKER_02: We do a little background uh yeah, I mean your lawyers, you I'm pretty sure you did.
• 3:40
  SPEAKER_03: But hopefully everything's safe to say, like, yeah, you still have a century past, you're good.
• 3:48
  SPEAKER_01: And I feel it's easier when you uh when you have a bunch of articles out there because it gives us a little bit of uh you know stuff to work with.
• 3:55
  SPEAKER_01: Uh, but why don't you start with where are you from?
• 3:57
  SPEAKER_01: I know you're you know a Tijuana uh person, San Diego, like very binational.
• 4:02
  SPEAKER_01: Why don't you tell us about that?
• 4:03
  SPEAKER_01: How you got your start?
• 4:04
  SPEAKER_02: Okay, so I was I was actually born in Mexicali, but before I was like by by the time I was one, I was already in Tijuana.
• 4:12
  SPEAKER_02: I what I always say is I probably saw the sun and I was like, no, this is not for me.
• 4:17
  SPEAKER_02: Mexicali in the summer?
• 4:18
  SPEAKER_02: No, I'm from February.
• 4:20
  SPEAKER_02: So I'm I'm sure by the summer I was like, nope.
• 4:23
  SPEAKER_02: Um, so uh always in Tijuana.
• 4:26
  SPEAKER_02: Um I I grew up in Tijuana.
• 4:29
  SPEAKER_02: I got to work abroad uh because of culinary school.
• 4:34
  SPEAKER_02: So so yeah, I worked in Spain and Italy.
• 4:41
  SPEAKER_02: Uh in the States, I did some staging and then a little bit of work.
• 4:44
  SPEAKER_02: And and I'm um, but yeah, that Cali Baja lifestyle.
• 4:48
  SPEAKER_02: Like I remember being a kid and just just crossing the border in five minutes every Sunday, getting churros at the at the border for breakfast, you know, whining my dad's like, dad, get a churros churros.
• 5:02
  SPEAKER_02: Like we're gonna get breakfast, and you can't eat churros right now.
• 5:05
  SPEAKER_01: And these are the dusty churros because at the border you got all the cars, all the smoke, all the pollution, and then you're getting what are you talking about?
• 5:11
  SPEAKER_02: This is a taste, these are like tacos.
• 5:13
  SPEAKER_02: Like you do not judge the environment, you judge the tacos.
• 5:18
  SPEAKER_02: Um, but yeah, yeah.
• 5:20
  SPEAKER_02: So so that was that was my that has been my life.
• 5:23
  SPEAKER_02: I've been a a Padre and a Chargers fan since I can remember.
• 5:26
  SPEAKER_02: I know there's still people that have complicated um feelings about the Chargers when they left, but it's San Diego.
• 5:35
  SPEAKER_02: I think we all do, yeah.
• 5:36
  SPEAKER_03: Yeah, San Diego's you know, I listen, I'm still fan.
• 5:39
  SPEAKER_03: I'm still fan.
• 5:40
  SPEAKER_03: I don't I don't blame them.
• 5:42
  SPEAKER_03: Yeah, like do you go to that stadium?
• 5:44
  SPEAKER_03: Like, oh man.
• 5:45
  SPEAKER_03: And like they couldn't get a box, they couldn't, they they couldn't have Super Bowls anymore.
• 5:50
  SPEAKER_03: Yeah, all they wanted was a nice place to play, and and San Diego would have we wouldn't support them, so I know you know I don't I'm not mad.
• 5:59
  SPEAKER_03: I go up to SoFi.
• 6:00
  SPEAKER_02: I I I do, I do.
• 6:01
  SPEAKER_02: I have a couple of friends and we do.
• 6:03
  SPEAKER_02: Um, but yeah, so it's it's it's an extension of of wherever you were born.
• 6:10
  SPEAKER_02: If you were born in San Diego, Tijuana is an extension of uh for you.
• 6:14
  SPEAKER_02: So it's it's been great.
• 6:16
  SPEAKER_02: I think one of the things uh uh when you travel a lot and you get to work and you're in other cultures, they don't understand what it means to be from this area and and and the lifestyle.
• 6:28
  SPEAKER_02: My my son lives in Tijuana and he studies in San Diego.
• 6:33
  SPEAKER_02: Um, so it's and and there's so many people that do that for work.
• 6:38
  SPEAKER_02: So it's it's it's amazing.
• 6:40
  SPEAKER_02: You get the both of both uh the best of both worlds, and um I've I've lived that way.
• 6:45
  SPEAKER_02: That's that's why I'm in Tijuana, I'm in Tijuana, I'm still in Tijuana.
• 6:49
  SPEAKER_02: Um when when you get to travel and you get offers and you get job offers, and then once you you start working, you get you know offers to maybe build something somewhere else.
• 7:02
  SPEAKER_02: I always analyze that.
• 7:03
  SPEAKER_02: Like I've lived in Guadalajara, I've lived in Italy, I lived in Spain, I've lived in different places, even in and it's always like I'm missing something.
• 7:13
  SPEAKER_02: I if like being between two worlds?
• 7:17
  SPEAKER_02: Yeah, because if you're only in Mexico, yes, you have an amazing culture, you have an amazing food, um, and and and there's a lot of um warmness to people in Mexico.
• 7:30
  SPEAKER_02: It's it's more it's easier to know people, I guess, and and relate.
• 7:36
  SPEAKER_02: And if you're in the states, you have especially California and San Diego.
• 7:41
  SPEAKER_02: It's a beautiful city, and you have sports teams and you have you know, you have SeaWorld and you have even Las Vegas is is is an hour away.
• 7:51
  SPEAKER_02: So it's tough to be somewhere else.
• 7:54
  SPEAKER_02: If I can fly domestic in in in the states, in domestic, in Mexico, it's it's special, it's a special place that not a lot of people understand, but hopefully with all of this, they can.
• 8:06
  SPEAKER_03: Yeah, I totally agree.
• 8:08
  SPEAKER_03: Uh yeah, my kid, um I have a boy, 17-year-old boy, that goes to St.
• 8:12
  SPEAKER_03: Augustine, and you know, half of his buddies are coming up every day from Tijuana, you know.
• 8:18
  SPEAKER_03: So, like, you know, I I'm glad he's there because he's getting that experience.
• 8:21
  SPEAKER_03: He really understands, you know, the the cross-border experience.
• 8:25
  SPEAKER_03: And I think me having grown up here, you know, we were constantly down there, you know.
• 8:30
  SPEAKER_03: So you were coming here, we were going there.
• 8:32
  SPEAKER_03: Um, and it's just a natural um part of who we are, you know, as a community.
• 8:38
  SPEAKER_01: Yeah, and I think that that was one to be one of my questions is like, okay, you lift everywhere, and then you've, you know, practiced your craft somewhere else.
• 8:45
  SPEAKER_01: Like, what brought you back to Tijuana?
• 8:47
  SPEAKER_01: And you sort of like answer that already, you know, the by nationality, the fact that you're having like basically your feet on both sides.
• 8:54
  SPEAKER_01: So would you say that that's primarily the reason?
• 8:57
  SPEAKER_02: That's I mean, that's obviously one of the biggest reasons.
• 9:00
  SPEAKER_02: Uh for me, family is very important.
• 9:02
  SPEAKER_02: So, so yeah, I have a son, and and it's not the same to be away from you know, grandparents and and brothers and sisters, and uh so so definitely family is always number one for me.
• 9:17
  SPEAKER_02: Uh, and then after that, absolutely everything I I said to have the best food, the best tacos in the world, to have the padres right next next door, to have you know these beaches and parks that are amazing, and then by the Guadalupe, and like it's I I still haven't found something that I can compare.
• 9:36
  SPEAKER_02: I've been in, I've been I've lived in beautiful places, Emile and Modena, Emile Romagna, and in in Cantabria, Spain.
• 9:43
  SPEAKER_02: But it's it's not the same.
• 9:46
  SPEAKER_01: It's it's just that's us a lot about the region, huh?
• 9:50
  SPEAKER_03: Yeah, no, I agree.
• 9:51
  SPEAKER_03: I wouldn't go anywhere else.
• 9:53
  SPEAKER_03: I don't believe it.
• 9:54
  SPEAKER_03: And so uh before we started, we were talking about your dad, like this this amazing guy.
• 9:58
  SPEAKER_03: Tell us about him and some lessons you learned from him.
• 10:01
  SPEAKER_02: Oh, my dad.
• 10:02
  SPEAKER_02: My dad, uh, he's a 70, 70-year-old machine.
• 10:07
  SPEAKER_02: Um he's worked his entire life.
• 10:09
  SPEAKER_02: He's from Sonora, Cananea, and like most families, uh migrated to Tijuana uh at 13.
• 10:19
  SPEAKER_02: Uh, the story about his first job was his uh his brother, it was my dad's birthday, and his brother was like, hey, let's go out.
• 10:28
  SPEAKER_02: And then they were on Revolution Street, and he's like, I'm gonna let's just go say hi to my friend at this liquor store.
• 10:35
  SPEAKER_02: And he didn't know, but we basically got him in like a job interview on his birthday, and then he stayed to work on his birthday.
• 10:42
  SPEAKER_02: Oh wow.
• 10:43
  SPEAKER_02: So that that tells you a lot um about my dad.
• 10:46
  SPEAKER_02: He he he works a lot, he's he's an accountant, uh tax accountant.
• 10:55
  SPEAKER_02: He's worked uh for government as well.
• 10:59
  SPEAKER_02: Uh he was uh the Secretary of Finance for Tijuana at one point, uh Delegate of Economy for the state at one point.
• 11:07
  SPEAKER_02: And now he uses all this time to kind of with all the knowledge of being inside and out how to build projects um and kind of hand out just a workload of of knowledge uh to either government or other organizations that need help to where people get, you know, the basics at least right.
• 11:35
  SPEAKER_02: What does this mean?
• 11:36
  SPEAKER_02: It's called acción por los derechos fundamentales or fundamental um rights, so it's everything's based there from land and housing to to uh education and values.
• 11:52
  SPEAKER_02: So it's it's it's been fun and and very interesting to see this this new chapter of my dad's life.
• 12:00
  SPEAKER_02: And I had a great conversation with him yesterday.
• 12:03
  SPEAKER_02: And yeah, it's like his new purpose.
• 12:05
  SPEAKER_02: Like I've I've done this, I've done that, I'm done.
• 12:08
  SPEAKER_02: But now there was a a moment we I I think, and he kind of told me he felt a little bit lost.
• 12:15
  SPEAKER_02: But now he's like, no, this is what I'm doing until I like something or somebody stops me.
• 12:20
  SPEAKER_02: And good luck.
• 12:22
  SPEAKER_02: I don't think he can be stopped.
• 12:24
  SPEAKER_02: Well, he keeps him going.
• 12:25
  SPEAKER_02: Yeah, he keeps going.
• 12:26
  SPEAKER_02: So, so great mentor, um, great person, big personality, um Bohemian.
• 12:33
  SPEAKER_02: So that's why I'm kind of the middle of the roads.
• 12:37
  SPEAKER_02: Uh uh, but yeah, man, I'm I'm I'm lucky to have amazing parents uh that gave us tremendous values.
• 12:45
  SPEAKER_02: Um and I think that's the best you can do as a parent.
• 12:49
  SPEAKER_02: Money will come and it'll go and it'll come again.
• 12:52
  SPEAKER_02: But values and morals, that's the base for everything else.
• 12:57
  SPEAKER_01: Yeah, that's basically the tools right there.
• 13:00
  SPEAKER_01: Yeah, and that's good.
• 13:01
  SPEAKER_01: And and what what let you, you know, having a uh an accountant dad, what led you into, you know, the culinary side, being a chef?
• 13:08
  SPEAKER_01: Obviously, my mom's side.
• 13:10
  SPEAKER_02: Okay, yeah.
• 13:11
  SPEAKER_02: Is she like a great cook?
• 13:12
  SPEAKER_02: She's an amazing cook.
• 13:13
  SPEAKER_02: And and there's great cooks on on my dad's side of the family.
• 13:17
  SPEAKER_02: Um but my mom, my mom's always been a great host.
• 13:21
  SPEAKER_02: So if there, if there was always um any time where family from like Mexicali or family from somewhere else was coming to the city, they would always stay at the house.
• 13:31
  SPEAKER_02: I mean, my mom would cook for everybody.
• 13:33
  SPEAKER_02: She she always took care of my brothers and I, um, but also of anybody else that was coming or needed help or needed a ride or needed.
• 13:42
  SPEAKER_02: So she's an amazing host, just a beautiful spirit and and hard worker as well.
• 13:47
  SPEAKER_02: Like she was always working as well.
• 13:50
  SPEAKER_02: So that that part of just taking care of people, it always kind of you know stayed with me.
• 13:58
  SPEAKER_02: Uh and yeah, I was I was always around the kitchen.
• 14:02
  SPEAKER_02: I for whatever reason I was cooking and playing around the kitchen since I was five, eight.
• 14:08
  SPEAKER_02: Give or take.
• 14:10
  SPEAKER_02: So yeah, it's and and when and when people introduce me or or or they they they speak about me, I always say I I'm I'm more of a host than I am a chef.
• 14:22
  SPEAKER_02: Like I I prefer to take care of people.
• 14:25
  SPEAKER_02: The kitchen is for me a tool, you know.
• 14:29
  SPEAKER_02: Um at the restaurant, this is how I I talk about Oryx, the restaurant.
• 14:35
  SPEAKER_02: Uh the mission, normally a mission for a restaurant or a mission for a for a business is oh uh we're trying to be the blah blah blah.
• 14:44
  SPEAKER_02: This is our mission is to to make people fall in love with us.
• 14:48
  SPEAKER_02: That's it.
• 14:52
  SPEAKER_02: And the reason is when you when you're on on a date, like if you ask somebody to go on a date with you and they say yes, what do you do?
• 15:02
  SPEAKER_02: You get cleaned up.
• 15:04
  SPEAKER_02: If you don't have a car, you'll probably ask for a car.
• 15:08
  SPEAKER_02: Um, you will wipe your shoes, you will take her to the best place you can.
• 15:14
  SPEAKER_02: Um if you know somebody there you'll you'll let them know so you can they can help you out.
• 15:20
  SPEAKER_02: So you'll pull all the stops that are at reach to make them give you a second chance.
• 15:27
  SPEAKER_02: That's us.
• 15:28
  SPEAKER_02: I like it.
• 15:29
  SPEAKER_02: We have a valet, we have a bar, we have a kitchen, we have like we have a space, so everything has to be as well and put and uh beautiful as possible, so you can give us another chance.
• 15:44
  SPEAKER_03: I love that.
• 15:45
  SPEAKER_02: And do you teach you train your people that like is that part of yeah, I love it.
• 15:50
  SPEAKER_02: Absolutely.
• 15:51
  SPEAKER_02: So our training is more philosophical than it is um by memory.
• 15:58
  SPEAKER_02: So, I mean, we obviously have training for wine and and and beer and it, but everything's you have to understand what you're doing, you have to understand why you're there and what our main goal is as a team.
• 16:11
  SPEAKER_02: Otherwise, they'll get lost.
• 16:13
  SPEAKER_02: If if it's if you only give them information to read, and and it's almost impossible to register, especially if they haven't lifted.
• 16:22
  SPEAKER_02: So, so they eat everything we have, they drink everything we we have, so they're they're an extension.
• 16:30
  SPEAKER_02: So that that's uh they're the hosts, it's not the chef, it's not like whoever's talking to you, like that's the person you gave a chance to go on a date with.
• 16:40
  SPEAKER_02: So they have to have all the knowledge, all that excitement, all the knowledge, and they're sharing with you that like that information.
• 16:49
  SPEAKER_02: So if you go to the restaurant and you go, hey, what do you recommend?
• 16:52
  SPEAKER_02: And they don't ever say, Oh, everything's good.
• 16:55
  SPEAKER_02: Yeah, they'll go, Well, I really like this.
• 16:58
  SPEAKER_02: And this with this, I mean, unless you want something fresh, if you want something for this is just delicious, it'll be out of their personal experience and not something scripted for them.
• 17:11
  SPEAKER_03: Yeah, it's not script.
• 17:12
  SPEAKER_03: Based on the highest profit margin, yeah.
• 17:15
  SPEAKER_03: I mean, we've got to do, maybe we gotta sell more of the chicken.
• 17:19
  SPEAKER_03: I know.
• 17:19
  SPEAKER_03: I'm I'm trying to bring in actors or something.
• 17:23
  SPEAKER_01: Yeah, because it's based on the overall experience.
• 17:25
  SPEAKER_01: And for me, like the culinary side is yeah, the food's gotta be great, but the ambience gotta be good and the service is gotta be great.
• 17:31
  SPEAKER_01: You know, a little child here to uh shout out to your team because you know, for our viewers, listeners, we were down in Tijuana a few weeks ago.
• 17:37
  SPEAKER_01: So we were able to, you know, visit the chef at Orix, and like you were saying, like our server like knew what he was actually serving.
• 17:45
  SPEAKER_01: And it was pretty interesting because I think I got the corn uh like crema and they brought the plate out, and I just saw like a little thing on a plate.
• 17:54
  SPEAKER_01: I'm like, I think I ordered this.
• 17:55
  SPEAKER_01: He's like, wait, wait, wait.
• 17:57
  SPEAKER_01: Yeah, this is this, this and this, and then here comes the corn.
• 17:59
  SPEAKER_01: I'm like, okay, perfect.
• 18:01
  SPEAKER_01: So the whole experience of me like waiting and him like you know, basically serving the uh the crema, I think that was delicious.
• 18:07
  SPEAKER_01: And again, the experience and talking to the guys.
• 18:10
  SPEAKER_01: So uh that's I feel like that's a good mentality for like your own people, right?
• 18:14
  SPEAKER_01: Like yeah, for sure.
• 18:15
  SPEAKER_01: Like you say, start with um start with product first.
• 18:18
  SPEAKER_03: Yeah, I mean, we got uh walk back to the speakeasy.
• 18:22
  SPEAKER_03: Yeah.
• 18:22
  SPEAKER_03: Uh, you know, everybody there was, like you said, um, so warm and friendly, and we're kind of there off hours, you know.
• 18:28
  SPEAKER_03: They were kind of we're kind of messing things up, but you know, they didn't act that way.
• 18:33
  SPEAKER_03: They acted like it was a first date.
• 18:35
  SPEAKER_03: Well, well, all right.
• 18:36
  SPEAKER_02: So another another way of looking into thinking of of the same way is the person got got home early and you're like, shit, like the the place is not cleaned, like completely clean, but we'll make you feel as comfortable as possible while we finish things up.
• 18:56
  SPEAKER_02: So so that's I think when you when you talk about things, you compare them to to things that we all live through, go through, something as simple as dating, or something as simple as you know, a family, or it's easy to comprehend and it's easy to empathize um and then go, oh yeah, like I my job is not to bring food, my job is to make sure that person goes crazy over the place and the food and I can tell them stories so they come back.
• 19:31
  SPEAKER_02: And that means whatever it takes.
• 19:34
  SPEAKER_02: We've had we have kids that are very, you know, they have a lot of energy, and uh this time we had a a critic, like a big time critic, but brought the family, and their baby was like four, and it was a it was a handful grabbing dad's camera.
• 19:52
  SPEAKER_02: So it was it was a lot.
• 19:54
  SPEAKER_02: So we sent somebody to to buy a couple of toys and brought a couple of toys for the kid, and the kid was like fascinated, he was perfect, and the parents were like wow, did you have them ready?
• 20:07
  SPEAKER_02: Or yeah, no, no, yeah, but that's like that's that's how you make decisions.
• 20:11
  SPEAKER_02: Like if if I was a parent, because I'm I am a parent, if you have a kid throwing a tantrum or or whatever, you're like, oh, like you feel uncomfortable because you know you're making everybody else uncomfortable.
• 20:24
  SPEAKER_02: So so now the focus is not the critic, it's the kid.
• 20:29
  SPEAKER_02: So we take care of that, and the experience for everybody else just gets better.
• 20:34
  SPEAKER_02: And and I think that's the way uh that that's the best way to look at anything, any job, any business.
• 20:42
  SPEAKER_02: If if your team understands that that they'll take care of the problem, they don't they won't just be whining about something happening.
• 20:51
  SPEAKER_03: Well, I gotta give credit both to to your team and to um the critic, because I got a four-year-old little girl, and for sure the iPad would have been out, and she would and she would be watching some show with her headphones on, you know.
• 21:07
  SPEAKER_03: But we got but like uh the idea of bringing in toys, you know, is is next level.
• 21:12
  SPEAKER_03: Like, really good job.
• 21:14
  SPEAKER_02: It's it's it's one of those things you have to react very smartly and very fast.
• 21:19
  SPEAKER_02: We I mean it's we have a lot of different stories, like members of our team with clients that we know, you know, they can't drive anymore.
• 21:30
  SPEAKER_02: They'd help them helping them like get an Uber and then following them, like their valet followed that person with their car.
• 21:39
  SPEAKER_02: Oh wow.
• 21:40
  SPEAKER_02: So so they would have it at their place in the morning.
• 21:43
  unknown: Amazing.
• 21:44
  SPEAKER_02: So things like that.
• 21:45
  SPEAKER_01: Maybe that's a business idea for the US, huh?
• 21:47
  SPEAKER_02: Yeah, it I mean it's I think it exists.
• 21:49
  SPEAKER_01: I think at one point it was something like that where they they would take your car and there was something in Mexico because I I used it for my my wedding at Guadalajara, where basically you would drive your car.
• 22:00
  SPEAKER_01: To and then they drive you home in your car.
• 22:03
  SPEAKER_01: And but yeah, and then there's something else a motorcycle following.
• 22:06
  SPEAKER_01: Yeah, yeah, exactly.
• 22:07
  SPEAKER_01: That's an excellent service, but you know, in Mexico it can turn out to be something else.
• 22:13
  SPEAKER_01: Oh here, yeah.
• 22:13
  SPEAKER_01: Anywhere.
• 22:14
  SPEAKER_02: Anywhere.
• 22:14
  SPEAKER_02: Anywhere you can.
• 22:15
  SPEAKER_02: Putting your life at somebody, yeah, somebody you don't know.
• 22:18
  SPEAKER_02: Yeah.
• 22:18
  SPEAKER_03: No, but that's an extra service.
• 22:20
  SPEAKER_03: That's definitely, you know, that says a lot.
• 22:22
  SPEAKER_03: Hey, I've a I have a question.
• 22:23
  SPEAKER_03: Like, um, I'm just curious.
• 22:24
  SPEAKER_03: Um, because David, you were talking, you know, about you know, growing up in TJ and being educated down there, but your I think your dad really stressed English uh as like you grew up speaking really good English and studying English.
• 22:39
  SPEAKER_03: Yeah, so I want to your English is super good.
• 22:42
  SPEAKER_03: So now I'm I'm curious, like, you know, how and why and where that came from, and maybe there's some intersection with with David's story.
• 22:54
  SPEAKER_01: Yeah, but no, so I want to again always so John John thinks about this because I always give a shout out to Instituto México.
• 23:05
  SPEAKER_01: I didn't learn English again.
• 23:07
  SPEAKER_01: Yeah, they're gonna be paying for this.
• 23:09
  SPEAKER_01: Yeah.
• 23:10
  SPEAKER_01: So basically, you know, like I would have like school during the day, then I would play basketball, and then after my basketball practice, I would go home and I would have two hours of English lessons at home, like twice twice a week.
• 23:22
  SPEAKER_01: Now we did that for I want to say like eight to ten years.
• 23:25
  SPEAKER_01: So, you know, my my grammar was excellent.
• 23:28
  SPEAKER_01: And then of course, once you get to the US, then you sort of like hone your English speaking skills.
• 23:32
  SPEAKER_02: Conversation.
• 23:33
  SPEAKER_02: Conversation.
• 23:34
  SPEAKER_02: Yeah, conversation skills.
• 23:35
  SPEAKER_02: Because I think grammar when when you when it's your second language, I think we we emphasize so much in grammar that we probably get better than most locals.
• 23:47
  SPEAKER_02: Uh, because I saw that in school uh as well.
• 23:50
  SPEAKER_01: So you so you learned English in school?
• 23:52
  SPEAKER_01: TV, man.
• 23:53
  SPEAKER_02: I mean, yes, school, because because I mean private schools, let's let's talk about private schools.
• 23:57
  SPEAKER_02: So private schools in in Tijuana, most of them have a good Spanish-speaking, uh English-speaking program.
• 24:06
  SPEAKER_02: And then some of them have, like Instituto Cumbres, you do have half a day in English and half a day in Spanish.
• 24:12
  SPEAKER_02: It's kind of like Matter Day here, uh, through middle school.
• 24:15
  SPEAKER_02: You have half a day, half a day.
• 24:18
  SPEAKER_02: Uh, and that I think is it's one of the biggest tools and weapons you can you can have.
• 24:24
  SPEAKER_02: Because by the time you're in high school, you think in English and in Spanish.
• 24:31
  SPEAKER_03: Right.
• 24:31
  SPEAKER_02: So if I'm if I'm with you guys here, the conversation is just flowing, it's easy.
• 24:36
  SPEAKER_02: Um, yes, I am still I I always when I when I stop I start stuttering and I'm like, oh, what's the word?
• 24:42
  SPEAKER_02: I'm like, I'm still Mexican.
• 24:44
  SPEAKER_02: There's there's always some words that don't translate specifically, and then that's where you kind of get confused.
• 24:50
  SPEAKER_02: But it's also, you know, um just speaking English all the time or Spanish all the time.
• 24:58
  SPEAKER_02: Uh that where you where you get that that fluent um I don't know, fluency?
• 25:06
  SPEAKER_02: Is that yeah, yeah, fluency, yeah.
• 25:07
  SPEAKER_02: So I feel like Shaf went.
• 25:08
  SPEAKER_02: Did you go to Cumbres?
• 25:09
  SPEAKER_02: I went to Cumbres when I was a really young, so uh until like fourth grade.
• 25:15
  SPEAKER_02: Then I was in Colecula Paz, and the English there kind of sucked.
• 25:18
  SPEAKER_02: But but I I always watched TV in English.
• 25:21
  SPEAKER_02: I I hated TV in Spanish.
• 25:23
  SPEAKER_02: I would fall asleep.
• 25:25
  SPEAKER_02: I hated Plaza Sesamo.
• 25:26
  SPEAKER_02: I I needed to watch Sesame Street.
• 25:29
  SPEAKER_02: Uh anything from Safe Fight the Bell to the French Surveillaire to all that stuff.
• 25:34
  SPEAKER_02: Okay.
• 25:35
  SPEAKER_02: Um uh obviously they watch of course, of course that yeah.
• 25:40
  SPEAKER_03: Uh Beverly Hills 902.
• 25:42
  SPEAKER_02: Beverly Hills, the Melrose Place, all the stuff, yeah.
• 25:46
  SPEAKER_02: All the good stuff.
• 25:47
  SPEAKER_02: So yeah, so so you learn you learn a lot from either TV and all those things.
• 25:53
  SPEAKER_02: But yeah, I've I've I've always been interested in in American culture, like United States.
• 25:59
  SPEAKER_02: So it's been it's been interesting to to to grow in this part of the world, especially because I mean back in the day, Tijuana and Baja was was in I think now it's barely considered part of Mexico.
• 26:18
  SPEAKER_02: Like really Mexican culture.
• 26:20
  SPEAKER_02: Because Mexican if anybody tells you, asks you like Mexican culture, like what's the place, you go, Mexico City, Oaxaca, Yucatán.
• 26:30
  SPEAKER_02: Probably that's that those I think are the main three cultural, you know, stones.
• 26:37
  SPEAKER_02: And and just being being on this side and being so disconnected, I think it happens, it happens as it happens to California, you know, all the decisions being taken in in DC, uh, and then California's going like we're a powerhouse, uh and it just doesn't translate to us.
• 26:56
  SPEAKER_02: It's the same thing in Mexico, you're so far away from from everybody else that uh it was easier to, you know, to kind of build this bubble around whatever we are, which is amazing.
• 27:10
  SPEAKER_03: Yeah, but I I like watching um uh TV in Spanish, a lot of Netflix, and every Netflix documentary about a famous Mexican, especially singers or entertainers, there's always a chapter in Tijuana.
• 27:25
  SPEAKER_03: Like everybody, everybody, everybody goes through there at some point.
• 27:29
  SPEAKER_03: Um, and so like today, if you're down there at the restaurant, um are you what percentage of the time are you speaking English versus Spanish?
• 27:38
  SPEAKER_03: Like what do you think?
• 27:39
  SPEAKER_03: No, I mean you have tables that come in that are English speakers.
• 27:42
  SPEAKER_02: I mean, unfortunately, uh tourism is is down right now.
• 27:48
  SPEAKER_02: But but it it at some point it was like 60 percent English speaking uh tourists, uh, and then 40% is Spanish.
• 27:58
  SPEAKER_02: So I mean, be because of the type of restaurant it is, yes.
• 28:02
  SPEAKER_02: But but yeah, it's it's it's more often than not.
• 28:05
  SPEAKER_02: I mean, uh, we at least have one table that comes from from this side of the border a day, every every day.
• 28:11
  SPEAKER_03: Yeah.
• 28:12
  SPEAKER_01: And is that based on your like efforts?
• 28:14
  SPEAKER_01: Because I know you do a lot of efforts in San Diego as well, a lot of presents in some of these festivals, or is it mainly just because of the restaurant's reputation?
• 28:21
  SPEAKER_01: I don't know, man.
• 28:22
  SPEAKER_02: Um, I think obviously Michelin, the Michelin guide is is because we we've always had it.
• 28:29
  SPEAKER_02: And I and yes, I think it was you know, having presents on on both sides of the border.
• 28:35
  SPEAKER_02: Um have a lot of friends on this side, and obviously they send a lot of people our way.
• 28:43
  SPEAKER_02: But then the the Michelin guy came in, and that that changed our clientele for the for the better.
• 28:51
  SPEAKER_02: Because you can get a lot of people through the doors, but if it's not the right people, like let's say you you get clients here, you have a waiting, like a wait line, you have a bunch of people waiting for you, but nobody will pay your services.
• 29:06
  SPEAKER_02: They're all trying to, you know, get something for free.
• 29:09
  SPEAKER_02: They're like you're just wasting your time, and they'll complain about your services once they leave.
• 29:15
  SPEAKER_02: So that happened when the first Michelin guy came out.
• 29:20
  SPEAKER_02: Everybody will wanted to go to a Michelin restaurant without understanding what that meant.
• 29:27
  SPEAKER_02: So I had people going, hey, if you're in the Michelin guy, then why is there a scratch on the table?
• 29:34
  SPEAKER_02: If you're in the Michelin guy, why is the ceiling that way?
• 29:36
  SPEAKER_02: Why is it not finished?
• 29:38
  SPEAKER_02: Well, I'm like Oh boo, just complainers.
• 29:41
  SPEAKER_01: No, dude, uh, you have no idea.
• 29:43
  SPEAKER_02: It it it it it was bad, like for a week and a half, just getting posers trying to, you know, get content on a on a on a fancy restaurant without without yeah, without enjoying the experience.
• 29:57
  SPEAKER_02: The experience.
• 29:57
  SPEAKER_02: Like, yeah, listen, like let me take you through this journey and and bring you food, like tasty food, and then let me know what you like, what do you don't like?
• 30:06
  SPEAKER_02: No, it was like I don't know.
• 30:08
  SPEAKER_02: Like the I you know what's better?
• 30:10
  SPEAKER_02: Uh X restaurant.
• 30:12
  SPEAKER_02: I'm like, uh makes sense for you.
• 30:14
  SPEAKER_02: Yeah.
• 30:16
  SPEAKER_02: Well, they would actually say that.
• 30:17
  SPEAKER_02: Oh, yeah.
• 30:18
  SPEAKER_02: Like in you guys' presence.
• 30:19
  SPEAKER_02: Yeah, I was like, oh, I'm saying sorry, I mean we we don't we don't do that type of well.
• 30:25
  SPEAKER_02: If you're missional, you can do whatever.
• 30:26
  SPEAKER_02: I'm like, no, not really.
• 30:27
  SPEAKER_02: We have our I mean, not not not really.
• 30:30
  SPEAKER_03: I feel like that's you know, like you see that mentality in the the Yelp reviewers, you know.
• 30:35
  SPEAKER_03: Of course, the Yelp review community, they all have some complaint, they're all like nobody, every review in there is like it's like a two, you know, and they want to make complaints.
• 30:47
  SPEAKER_03: And maybe that's not the crowd that should be going to your place, the Yelps.
• 30:51
  SPEAKER_02: And that's no, and and and and maybe some of them, but but what what I'm saying is it's always extremely important to be communicating to the right crowd and to send a very clear message of what you are and what you're not.
• 31:08
  SPEAKER_02: Um, because as a business, it'll filter out, yes, a large amount of people, but then you have the people you want.
• 31:17
  SPEAKER_02: And the people that you want, once they get there, they have an amazing experience.
• 31:22
  SPEAKER_02: They're grateful.
• 31:23
  SPEAKER_02: Yeah, you have like we have a blast taking care of them.
• 31:26
  SPEAKER_02: Yeah and you're not playing defense all game, uh which can be annoying.
• 31:32
  SPEAKER_03: And they're probably helping, you know, sell that experience or be part of that experience for the other guests.
• 31:37
  SPEAKER_03: You know, they've got that positive energy, positive presence.
• 31:40
  SPEAKER_02: And they and they know the same track, you you know like that's how they live and that's what they like.
• 31:46
  SPEAKER_02: That's the people they're they're surrounded by.
• 31:48
  SPEAKER_02: They're like, they'll go and and speak well about the place, and uh just uh as a very, very happy client.
• 31:55
  SPEAKER_01: Yeah, and that creates the ambience.
• 31:57
  SPEAKER_01: You know, you know, we've been to uh to the restaurant twice, once for uh drinks because we had another dinner, which actually chef told me he's like, Well, you guys should have stayed for dinner too.
• 32:08
  SPEAKER_01: Uh, but you know, even for the drinks, it was the experience like the bartender telling us and guiding us through the drinks.
• 32:14
  SPEAKER_01: Well, that was very nice.
• 32:15
  SPEAKER_01: Yeah, you know, and jumping at cocktails.
• 32:17
  SPEAKER_01: I know you, you know, John, you said about the speakeasy, Nórdico, which I've been to.
• 32:22
  SPEAKER_01: Uh, how do you come up with the idea?
• 32:24
  SPEAKER_01: I know there were no speakeasies in was it northern Baja or Northwest?
• 32:28
  SPEAKER_02: Northwest of Mexico.
• 32:29
  SPEAKER_02: Um, northwestern Mexico, there were no speakeasies.
• 32:31
  SPEAKER_02: Uh, no cocktail bars.
• 32:33
  SPEAKER_02: So there were a couple of restaurants that started working with cocktails on their menu, like just like a formal cocktail program.
• 32:42
  SPEAKER_02: Uh, but no cocktail bars.
• 32:43
  SPEAKER_02: Uh, and again, being border kid, like I had been to LA, San Diego speakeasies, LA, Chicago, New York, San Francisco.
• 32:53
  SPEAKER_02: So, so I was like, why can't we have that here?
• 32:59
  SPEAKER_02: So when I built a restaurant with the family, day one, I was like, we're having a speakeasy in the back.
• 33:06
  SPEAKER_02: And nobody understood what that meant.
• 33:09
  SPEAKER_02: So getting people on board, so I had to pay that learning curve.
• 33:14
  SPEAKER_02: So so other cocktail bars that that live now in in in Baja could enjoy the the good times, but that learning curve, because everybody wanted a bucanas uh uh with soda, or they wanted uh Cuba, or they wanted, yeah.
• 33:36
  SPEAKER_02: And they would get pissed if I if we were like, oh, I'm sorry, we ran out because you can't say we don't serve that.
• 33:45
  SPEAKER_02: So it's like, oh, we ran out of, but we have this Mexican rum, agricultural rum, and we can we can make you something.
• 33:54
  SPEAKER_02: No, no, no, no, I want a cura.
• 33:55
  SPEAKER_02: It's like Jesus.
• 33:56
  SPEAKER_02: Oh, um, can we whiskey soda?
• 33:59
  SPEAKER_02: It's like, oh, um, we don't have buganas, but we have these single malts and and as blends, we have this, this, and this.
• 34:06
  SPEAKER_02: And we go, I don't know any of those.
• 34:08
  SPEAKER_02: Like, would you would you like to try it?
• 34:10
  SPEAKER_02: So that that learning curve is expensive.
• 34:13
  SPEAKER_02: It's it's it mentally it's draining, but uh we we were able to to pull it off and have one of the best cocktail bars in Mexico and and and the Americas for a while.
• 34:28
  SPEAKER_02: Right now, there's been so many openings of cocktail bars, and most of the bartenders have gone through you our program.
• 34:36
  SPEAKER_02: Isn't there like some hotspot across from our office?
• 34:39
  SPEAKER_03: Uh like a popular place.
• 34:40
  SPEAKER_01: For drinks?
• 34:41
  SPEAKER_01: Oh, well, that's not a spectrum.
• 34:42
  SPEAKER_01: I think that's more for like partying at night and things.
• 34:46
  SPEAKER_01: That's not a real that's not a real thing about that later.
• 34:49
  SPEAKER_01: Which you know, like his restaurant, like Chef's restaurant is what is it, like two blocks away from our new office in Tijuana.
• 34:56
  SPEAKER_01: That's our little advertisement for the podcast.
• 34:58
  SPEAKER_01: But you know, that's one of the reasons why we're down there because it's so close.
• 35:01
  SPEAKER_01: And you know, the fact that we have a good place next to us, that says a lot.
• 35:05
  SPEAKER_03: Yeah, yeah, but we can host events there and dinners.
• 35:07
  SPEAKER_02: And yeah, no, it it's it's a it's a great general area.
• 35:11
  SPEAKER_02: Um what's the other place?
• 35:13
  SPEAKER_03: I don't know.
• 35:14
  SPEAKER_03: Like there was somebody I didn't I didn't look but they're literally what it says.
• 35:18
  SPEAKER_01: Oh, this place is it's a hot, you know, we have it right by our office.
• 35:22
  SPEAKER_01: No, I think we were coming down from uh so we had an interview on Televisa the other day that we uh we saw you, and we were coming down from La Cacho to like El Centro, and then Aruba.
• 35:31
  SPEAKER_01: Yeah, Aruba.
• 35:32
  SPEAKER_02: Aruba, yes.
• 35:34
  SPEAKER_02: So Aruba is probably the best, one of the best cocktail bars in Tijuana in this day.
• 35:41
  SPEAKER_03: You think of something about that?
• 35:44
  SPEAKER_03: What the fuck is where the tax guy likes to go for the for the the drinks and then it's not even close to the office?
• 35:52
  SPEAKER_01: I thought it was right by our office, no?
• 35:53
  SPEAKER_01: It's sort of closed.
• 35:54
  SPEAKER_01: Well, Dequan, everything's closed in that area.
• 35:56
  SPEAKER_01: I I guess.
• 35:56
  SPEAKER_02: Yeah, but no, Aruba has an amazing place.
• 35:58
  SPEAKER_02: So Kevin was uh our second uh head bartender at Nótico.
• 36:04
  SPEAKER_02: So we brought him in.
• 36:05
  SPEAKER_02: He was part of the first team in Nótico, and I think we had the two best bartenders in Mexico at that point, and we had bartenders from all over the world drop in just to have that experience in Tijuana.
• 36:19
  SPEAKER_02: And they were like, I did not know this was in Tijuana.
• 36:22
  SPEAKER_02: And yeah, so yeah, it's it's it's tough, man.
• 36:26
  SPEAKER_02: When when when you're crazy, as some of us are, and and my dad hates this about me.
• 36:34
  SPEAKER_02: He because he's like, you need to start making more money.
• 36:38
  SPEAKER_02: And I'm like, yeah, but uh just do whatever the people want and like and stop taking it out of the menu.
• 36:45
  SPEAKER_02: And I'm like, it's it's been 10 years of evolution, and that's the reason we're where we're at right now.
• 36:52
  SPEAKER_02: And I just don't feel like I can stop.
• 36:55
  SPEAKER_02: So it's frustrating for for business people not understanding where my mind is 10 years from now.
• 37:05
  SPEAKER_02: Uh it's a long path, it's a longer way.
• 37:08
  SPEAKER_02: It opens doors for many more people, but that's not like which I'm I'm happy for, but that's just not the goal.
• 37:16
  SPEAKER_02: It's it's you know, uh, how far can we take this?
• 37:20
  SPEAKER_02: And with everything you can have uh against you, like how far can you can you get?
• 37:28
  SPEAKER_02: And I think that's one of the reasons we're still up and going and still feels like a restaurant that's not 10 years old.
• 37:35
  SPEAKER_03: Not stale, it's still going, it's still fresh, still hot, still innovative, all the good things.
• 37:40
  SPEAKER_03: Yeah, yeah, you're a visionary, like, and so uh, you know, sometimes, you know, the the the the accountants or the banks, or you know, your investors, or your you know, they may not completely understand the vision.
• 37:55
  SPEAKER_03: Like I I feel some of the same frustration I have is something in my mind, like way out here, and not everybody sees it, and uh, but I see it clearly.
• 38:03
  SPEAKER_03: Um this is part of it.
• 38:05
  SPEAKER_01: Yeah, I mean, like even even with the uh even with the branding and the marketing that we do, like people don't really understand why we do it.
• 38:12
  SPEAKER_01: But for example, I was at this uh networking thing at seven in the morning and it was on Zoom, and while I was, I think, like presenting, one of the guys saying, Oh, hold on.
• 38:23
  SPEAKER_01: I just saw one of the ads on TV of John.
• 38:26
  SPEAKER_01: So I mean, people are seeing it, people identify with it, and then they remember you, right?
• 38:30
  SPEAKER_01: So I think that's super important.
• 38:31
  SPEAKER_01: And I feel like not a lot of people see that.
• 38:33
  SPEAKER_01: And it's the same thing with you, right?
• 38:35
  SPEAKER_02: Yeah, it's I think not a lot of people, especially in in certain areas, you know, doctors, lawyers, uh, more traditional, formal.
• 38:44
  SPEAKER_02: I think there's starting to be a burst of understanding marketing and and and and taking advantage of that.
• 38:53
  SPEAKER_02: Uh, because the ones that do, they explode.
• 38:58
  SPEAKER_02: Because I don't know, it it feels like it you're you're shamed to to do something like that.
• 39:07
  SPEAKER_02: It's beneath you.
• 39:08
  SPEAKER_02: It's beneath you because you're this big time lawyer, you're a doctor, you're but end of the day, it's like, yeah, but I can be a lawyer and just be by myself and and have no connection.
• 39:20
  SPEAKER_02: Yeah, so so it makes it makes absolutely no sense.
• 39:23
  SPEAKER_02: It's a new it's an ego thing.
• 39:25
  SPEAKER_02: Um and and I think the ones the the ones that don't care and just see clearly are the ones that can come on top.
• 39:38
  SPEAKER_02: So I it's it's it's just get it's an ego thing.
• 39:43
  SPEAKER_02: It's just getting getting rid of that part because it always gets in the way.
• 39:47
  SPEAKER_02: Yeah, agree.
• 39:48
  SPEAKER_01: And when when did you I mean you have the restaurant, you had Nótico, so you have those brands.
• 39:53
  SPEAKER_01: When did you decide to expand sort of from the restaurant brands and into your own brand as an extension of the restaurant, for example?
• 40:03
  SPEAKER_01: Because I I assume that brings also a lot of clients because people wanna, you know, try a meal by Jeff Rufo, right?
• 40:10
  SPEAKER_01: When did you decide and how did that come about?
• 40:13
  SPEAKER_01: I didn't.
• 40:13
  SPEAKER_01: That's all the natural.
• 40:15
  SPEAKER_02: Yeah, it was very organic.
• 40:16
  SPEAKER_02: Um, I I started to get invited by by different events.
• 40:22
  SPEAKER_02: Uh, there was Festival El Chef and Hermosillo, that was the first one.
• 40:25
  SPEAKER_02: Then then um the Minister of Tourism, Abba, invited me to an event in Guadalajara, one in Mexico.
• 40:33
  SPEAKER_02: And that's how that kind of started.
• 40:36
  SPEAKER_02: So here's here's the day it started.
• 40:40
  SPEAKER_02: I was doing all that, and then people were starting to recognize me lightly.
• 40:44
  SPEAKER_02: It's like, oh, there's the new chef in Tijuana, you know.
• 40:47
  SPEAKER_02: That's not Javier Placencia o Miguel Ángel.
• 40:49
  SPEAKER_02: Right.
• 40:49
  SPEAKER_02: Um because back then it was only the two of them, right?
• 40:52
  SPEAKER_02: Yeah, yeah, it was it was them too.
• 40:53
  SPEAKER_02: In Tijuana.
• 40:53
  SPEAKER_02: Yeah.
• 40:54
  SPEAKER_02: You had Benito and Sanaya.
• 40:55
  SPEAKER_02: Right.
• 40:56
  SPEAKER_02: Yeah.
• 40:56
  SPEAKER_02: Um so I I I was I was in San Diego, I went to play golf, and then I heard about these donuts, uh, this donut place.
• 41:08
  SPEAKER_02: And I I went to the donut place and the chef knew who I was, and I bought I bought uh a dozen and she gave me another dozen for my team.
• 41:18
  SPEAKER_02: And I I you know I get in the car, I grab a donut, I bite it, and I go, holy shit, like are you kidding me?
• 41:26
  SPEAKER_02: Like, this is insane.
• 41:27
  SPEAKER_02: I give it another bite, and I'm like, no, no.
• 41:30
  SPEAKER_02: It has acidity, it has a little bit of salt, like back, like I'm I'm I'm talking about eight years ago.
• 41:38
  SPEAKER_02: So nobody knew about nobody was playing around with flavors that way.
• 41:43
  SPEAKER_02: And shout out to Chef Christina.
• 41:46
  SPEAKER_02: I I won't say the name of the brand of the place because she's not there anymore.
• 41:51
  SPEAKER_02: But um that day I was like, I I grabbed my phone and Facebook Live was starting to be a thing, and I hated people that did Facebook Live because they they want their phone for like an hour like, uh, what do you want to know?
• 42:06
  SPEAKER_02: And I'm bored.
• 42:08
  SPEAKER_02: Uh like it was a lot of those, it was a lot of those.
• 42:11
  SPEAKER_02: Uh we're probably millionaires now.
• 42:13
  SPEAKER_00: Yeah.
• 42:15
  SPEAKER_02: And I was like, I don't want to do it, but I I want people to know about this, so I was like, fuck it, I'll do it.
• 42:21
  SPEAKER_02: I I just did it.
• 42:24
  SPEAKER_02: And but that was it.
• 42:26
  SPEAKER_02: I did it, it was a five-minute thing.
• 42:30
  SPEAKER_02: Uh and then two days after I was having drinks with a friend, and he goes, Hey, why'd you stop doing the videos?
• 42:38
  SPEAKER_02: Like, what videos?
• 42:39
  SPEAKER_02: Well, the live you did.
• 42:41
  SPEAKER_02: What do you mean?
• 42:41
  SPEAKER_02: I just did one.
• 42:42
  SPEAKER_02: She's like, No, but it works.
• 42:44
  SPEAKER_02: My wife made me get up on Sunday to go buy those donuts, and and we believe you because you're your chef.
• 42:53
  SPEAKER_02: So don't like, don't stop doing that.
• 42:55
  SPEAKER_02: So after that, I just kept doing lives when I was in Italy, uh, off of the market.
• 43:00
  SPEAKER_02: So I was traveling a lot for work, and I had excuses to to be filming.
• 43:07
  SPEAKER_02: So that's how those that that started like until I got tired of it, man.
• 43:12
  SPEAKER_02: I was I was tired of it.
• 43:14
  SPEAKER_02: I st it stopped, completely stopped.
• 43:17
  SPEAKER_02: And and people were asking me, I was like, this is another job.
• 43:23
  SPEAKER_02: And I got self-conscious, uh, ego got in the way.
• 43:29
  SPEAKER_02: And and then after a while, I started on Instagram again.
• 43:33
  SPEAKER_02: But it's always kind of lifestyle, whatever I do, whatever I'm at, it's like kind of fun.
• 43:39
  SPEAKER_02: Now I've I mean I've known for a while, but I'm trying to give it structure so people get at get something out of it.
• 43:48
  SPEAKER_02: I think that's the most important thing.
• 43:49
  SPEAKER_02: If you're creating content, yeah, you have a cool lifestyle and congrats, that's fun and all, but it's I I don't want to see your face.
• 43:58
  SPEAKER_02: Like I like what You're a chef, so teach me something.
• 44:02
  SPEAKER_02: Um you're a dad, teach me something.
• 44:05
  SPEAKER_02: Uh your divorced dad, teach me something.
• 44:08
  SPEAKER_02: So so I'm trying to give it structure so so I can, you know, talk about all the things I've done wrong throughout my path and and the things I've done right, how they work, and then put it in front of people.
• 44:21
  SPEAKER_02: And if it works for you, that's awesome.
• 44:23
  SPEAKER_02: You'll you'll save some time.
• 44:25
  SPEAKER_02: And if it doesn't, then just swipe.
• 44:29
  SPEAKER_03: Keep scrolling.
• 44:30
  SPEAKER_03: And are you're you're you're putting out these these are reels that you're doing, like yeah.
• 44:35
  SPEAKER_03: So I've done reels, I've done posts, I've done.
• 44:37
  SPEAKER_03: I mean you do a lot.
• 44:38
  SPEAKER_02: I'm more active on stories because it's crazy.
• 44:40
  SPEAKER_02: Like I have so much content, yeah.
• 44:43
  SPEAKER_02: But then edit it, like I have done very tight schedule.
• 44:49
  SPEAKER_02: Yes, and and and I'm not an editor, so and uh, but I'm I have OCD, so if I start editing, it can take me a freaking week to get it perfect.
• 44:59
  SPEAKER_02: Yeah, so now I'm getting someone to just take care of that and be happy with 80%.
• 45:04
  SPEAKER_02: And that's my new motto.
• 45:06
  SPEAKER_02: Be happy with 80%, but it's freedom.
• 45:08
  SPEAKER_02: Yeah, you're getting freedom.
• 45:10
  SPEAKER_03: Don't let perfection be the obstacle to progress.
• 45:13
  SPEAKER_03: Delegate, uh delegate and and elevate for sure.
• 45:18
  SPEAKER_03: Absolutely.
• 45:19
  SPEAKER_03: What what is this uh Tiwanasinambre?
• 45:22
  SPEAKER_02: So Tiwanacinambre is uh nonprofit.
• 45:25
  SPEAKER_02: So how that started uh when I think it was 2018 when when we had the the um the caravans from from Haiti.
• 45:37
  SPEAKER_02: Yeah.
• 45:38
  SPEAKER_02: Uh and I got a call from World Central Kitchen, José Andrés.
• 45:43
  SPEAKER_02: And they were looking for a chef, a local chef to help them out sourcing and you know.
• 45:50
  SPEAKER_02: Uh they reached out, they asked if I would I would help them out.
• 45:54
  SPEAKER_02: I said yes.
• 45:55
  SPEAKER_02: Next day, 8 a.m.
• 45:56
  SPEAKER_02: I was I was with them cooking.
• 45:59
  SPEAKER_02: So we were feeding around 5,000 people daily.
• 46:03
  SPEAKER_02: And and then long story short, you can't like the the my the immigration thing in Tijuana, it's it's not like a hurricane, you know, it's not a flood, it's not a fire.
• 46:21
  SPEAKER_02: It's it's it's a living thing, it stays there.
• 46:24
  SPEAKER_02: So once they they understood that, uh they were like, we we have to get out of Tijuana.
• 46:29
  SPEAKER_02: We have to, you know, we we we can't survive this.
• 46:34
  SPEAKER_02: Like uh so Tijuana Sinambre jumped in, they were barely starting, so they took over the the operation of the kitchen.
• 46:46
  SPEAKER_02: So he had uh the World Central Kitchen donated ovens, the kitchen and and everything, and then Tijuana Sinambre took over uh with the help of this Sell Out Humanity, which I was always uh I was already an ambassador for.
• 47:02
  SPEAKER_02: So I was in the middle of three nonprofits, as I normally am.
• 47:08
  SPEAKER_02: And and now they they've been doing this for a while, and they're feeding around 3500 people daily.
• 47:16
  SPEAKER_02: So it's it's it's a little over a million meals in a year.
• 47:19
  SPEAKER_02: Amazing.
• 47:19
  SPEAKER_02: Yeah.
• 47:20
  SPEAKER_03: Is it still immigrants or is it all?
• 47:22
  SPEAKER_02: So it's almost it's almost all immigrants, but it's it's um it's all shelters.
• 47:28
  SPEAKER_02: Uh yeah, yeah.
• 47:28
  SPEAKER_02: So different shelters, uh all the GBT, QIA, blah, blah, blah, blah.
• 47:32
  SPEAKER_02: Like it's just a little bit of everything, but most of it is immigrants.
• 47:37
  unknown: Amazing.
• 47:37
  SPEAKER_01: And it's one of these uh by national efforts, right?
• 47:40
  SPEAKER_01: Because I know they have, you know, they have the org down in Tijuana, but I I know they do some foundraiser here in San Diego.
• 47:47
  SPEAKER_02: A lot of it's a foundation based in San Diego.
• 47:49
  SPEAKER_02: So so this is about humanity is in is in based in LA, basically.
• 47:56
  SPEAKER_02: And then ICF is the bridge.
• 47:58
  SPEAKER_02: And I'm I'm a board member of ICF.
• 48:01
  SPEAKER_02: So ICF, so you you this is about humanity raises the funds, and then ICF manages the funds.
• 48:11
  SPEAKER_02: So they'll they'll make it get to T1, uh, to the legal procedures and everything.
• 48:17
  SPEAKER_02: So um, so yeah, I'm kind of in the middle of everything, which is weird.
• 48:22
  SPEAKER_02: But but yeah, it's it's it's funny.
• 48:25
  SPEAKER_02: Like the there's so many, so many uh needs out there, and and once you say yes to one, yeah, they'll point you to some other one.
• 48:35
  SPEAKER_02: Found one.
• 48:37
  SPEAKER_02: He wants to give back.
• 48:38
  SPEAKER_02: It it gets yeah, it can get complicated.
• 48:41
  SPEAKER_02: It's not easy helping.
• 48:42
  SPEAKER_02: People think it's easy to help.
• 48:43
  SPEAKER_02: It's not, it's not, but it, but it's but it's right.
• 48:47
  SPEAKER_02: So yeah, thank you for doing that.
• 48:49
  SPEAKER_01: Yeah, and and you have your own, you have like your own gala, right?
• 48:53
  SPEAKER_01: Like borderless gala or something like that.
• 48:55
  SPEAKER_02: Yeah, so so that started when I turned 40 two years ago.
• 48:59
  SPEAKER_02: I threw a big party, but I threw a big party and we donated everything to Well Central Kitchen.
• 49:05
  SPEAKER_02: I mean, everything was like$20,000,$25,000.
• 49:10
  SPEAKER_02: But it was a 350-person party with like Mariachi and a DJ and a life band and 13 chefs, uh 13 bartenders.
• 49:25
  SPEAKER_02: It was a big, big party, like amazing sponsors, everything was top-notch.
• 49:30
  SPEAKER_02: I was saying no to sponsorships.
• 49:32
  SPEAKER_02: I was like, oh no, thank you.
• 49:33
  SPEAKER_02: We're good.
• 49:33
  SPEAKER_02: What do you mean?
• 49:34
  SPEAKER_02: Like, we'll give you more wine.
• 49:35
  SPEAKER_02: I'm like, no, we're good.
• 49:37
  SPEAKER_02: And this is a standard.
• 49:39
  SPEAKER_02: You can't be uh if you're not from here and up, I'm sorry, it's not the event for that.
• 49:45
  SPEAKER_02: Um and it worked well.
• 49:47
  SPEAKER_02: So so this year we started uh the borderless gala, and the borderless gala this year was for for firefighters in Tijuana.
• 49:56
  SPEAKER_02: Donated about um two million pesos in in in equipment for them.
• 50:06
  SPEAKER_02: Uh but yeah, it was it's a lot of fun.
• 50:08
  SPEAKER_02: It's a big it's a big party.
• 50:10
  SPEAKER_02: I I always say I think there's a there's a there's something wrong with how we see nonprofits and helping out in Mexico.
• 50:20
  SPEAKER_02: I feel like that culture of like I I have to you know get on my knees and and drag myself all the way to to the cathedral, uh that mentality of Mexican, like like I need to suffer to feel better.
• 50:35
  SPEAKER_02: And I'm like, and I'm so sorry, but like we can have a great time.
• 50:40
  SPEAKER_02: We have sponsors that donate product, amazing product.
• 50:43
  SPEAKER_02: We have chefs and bartenders donating their time, we have uh a place donating, you know, the venue and everything, and and people will pay and and they'll get more than they paid for, and they'll be helping at the same time.
• 51:00
  SPEAKER_02: So everybody wins.
• 51:01
  SPEAKER_02: Like everybody wins.
• 51:04
  SPEAKER_02: Why why do we have to feel bad about doing that?
• 51:06
  SPEAKER_02: Because then people say, oh, if you didn't do the party, then you would have more money.
• 51:11
  SPEAKER_02: I'm like, if I don't put up with if if if I don't make the party, there's no money.
• 51:16
  SPEAKER_02: So so let's just freaking enjoy life.
• 51:21
  SPEAKER_02: And then if we have the means to help, just make a little combo.
• 51:26
  SPEAKER_02: Instead of making money for myself, yeah, we're putting up for uh for a nonprofit, and it'll change every year.
• 51:33
  SPEAKER_02: Um, that's part of the uh the idea.
• 51:36
  SPEAKER_02: Uh, but yeah, man, there's so many people involved and so many people to think um that it's it's it's crazy.
• 51:44
  SPEAKER_02: It's crazy what we we were able to do.
• 51:47
  SPEAKER_02: Um, and it's it's a small part.
• 51:49
  SPEAKER_02: I mean, it's not huge, but it's high quality.
• 51:51
  SPEAKER_02: So you better you guys definitely next year.
• 51:54
  SPEAKER_02: We're in.
• 51:55
  SPEAKER_02: We're there, yeah, yeah.
• 51:56
  SPEAKER_01: And just ignore the critics.
• 51:57
  SPEAKER_01: And John, maybe you don't know this, but you know, I I follow Chef on Instagram.
• 52:00
  SPEAKER_01: So I think something else happened at that gala, right?
• 52:03
  SPEAKER_01: From what I saw on video.
• 52:05
  SPEAKER_01: So oh, I was like, wait, what do you mean?
• 52:07
  SPEAKER_01: Something bad happened?
• 52:08
  SPEAKER_01: Something happened to the firefighters.
• 52:11
  SPEAKER_02: Yeah, I got engaged.
• 52:12
  SPEAKER_02: That was crazy.
• 52:13
  SPEAKER_02: That was crazy.
• 52:14
  SPEAKER_02: I had I I had I had the ring for eight months.
• 52:17
  SPEAKER_02: Um, it was supposed to happen at a big event at another time, it couldn't be done, and another time it couldn't be done.
• 52:25
  SPEAKER_02: So it was just waiting there.
• 52:27
  SPEAKER_02: And two days before the event, I was like, all right, I think I think it's actually happening, and I think it's under control.
• 52:35
  SPEAKER_02: So I talked to the producer, I was like, hey, what do you think about this?
• 52:39
  SPEAKER_02: And he goes, Yes.
• 52:41
  SPEAKER_02: And we're gonna do this, and we're gonna do it.
• 52:42
  SPEAKER_02: I'm like, whatever, dude.
• 52:44
  SPEAKER_02: But yes, okay, so let's figure out the timing.
• 52:47
  SPEAKER_02: Called my my soon-to-be father-in-law.
• 52:52
  SPEAKER_02: I was like, I hope you're sitting down.
• 52:53
  SPEAKER_02: This is happening tomorrow.
• 52:55
  SPEAKER_02: He goes, What do you mean tomorrow?
• 52:57
  SPEAKER_02: Yeah, it's happening tomorrow.
• 52:58
  SPEAKER_02: Can you change it?
• 52:59
  SPEAKER_02: I'm like, no.
• 53:02
  SPEAKER_02: And uh, but yeah, he flew and he flew as his wife uh to TJ.
• 53:07
  SPEAKER_02: My her brothers were there.
• 53:09
  SPEAKER_02: So it was it was it was great, it was beautiful.
• 53:12
  SPEAKER_02: It was it was nerve-wracking.
• 53:14
  SPEAKER_02: I don't get nervous anymore like at a lot of things.
• 53:17
  SPEAKER_02: Like and that wasn't uh fortunately, I had an event to to host.
• 53:23
  SPEAKER_02: Oh people that you know, maybe, right?
• 53:24
  SPEAKER_02: Yeah, I mean, but I was okay because I was, you know, we were going through the motions, chefs coming out, duh, this, and then speeches, and then you know, presenting a check, and la la la.
• 53:34
  SPEAKER_02: The moment I had to walk from one stage to the old to the other one, and I it kind of hit me, I was like, oh shit.
• 53:41
  SPEAKER_02: This is happening.
• 53:43
  SPEAKER_02: This is happening, yeah.
• 53:44
  SPEAKER_02: But it was it was fun.
• 53:46
  SPEAKER_02: It was fun, it was great.
• 53:47
  unknown: Amazing.
• 53:48
  SPEAKER_03: Well, I don't know um if you're politically allowed to say, but you know, just for us that live up here in San Diego, if you have, you know, like a dinner that you want to go to, like you go anywhere in town.
• 54:01
  SPEAKER_03: Um, maybe you know some of the guys or the gals and you don't want to say, but if you're allowed to say, where would where would you go for uh your your dinner up here?
• 54:10
  SPEAKER_02: In Tijuana.
• 54:11
  SPEAKER_02: Listen, I mean and San Diego.
• 54:13
  SPEAKER_02: Yeah.
• 54:13
  SPEAKER_02: I mean, I'm sorry, in San Diego.
• 54:15
  SPEAKER_02: I mean, uh, since I'm in East Village when I'm here, yeah, I love there's two restaurants that I love.
• 54:21
  SPEAKER_02: Well, no, there's actually four places that I like.
• 54:23
  SPEAKER_02: Oh, okay.
• 54:24
  SPEAKER_02: Two that I love, and then there's one that I really like.
• 54:27
  SPEAKER_02: So I think Cali and Travis is one of the most talented chefs you have in San Diego.
• 54:35
  SPEAKER_02: And then also Victor and Cowboy Star.
• 54:38
  SPEAKER_02: Yeah, yeah, yeah.
• 54:39
  SPEAKER_02: I love Cowboy Star.
• 54:42
  SPEAKER_02: So before or after a partners game, because we have half season tickets.
• 54:46
  SPEAKER_02: Oh, perfect.
• 54:47
  SPEAKER_02: Uh, I'll just go get a martini and probably like a steak and fitz.
• 54:50
  SPEAKER_02: Nice.
• 54:51
  SPEAKER_02: You know, upgrade the steak.
• 54:53
  SPEAKER_02: Yeah, I feel like do it well.
• 54:54
  SPEAKER_02: If you're gonna do it, do it well.
• 54:56
  SPEAKER_02: Um, and there's a Thai place, uh I think it's called Sovereign.
• 55:00
  SPEAKER_02: Uh on 9th, I don't know if it's 11th or 12th.
• 55:06
  SPEAKER_02: That place has a yellow curry with duck.
• 55:09
  SPEAKER_02: That is insane.
• 55:10
  SPEAKER_02: That's one of the best sauces in San Diego.
• 55:13
  SPEAKER_02: So that when it comes to East Village, um sushi, there's a bunch.
• 55:20
  SPEAKER_02: I mean, I love Ken Sushi um up north.
• 55:24
  SPEAKER_02: Uh all the golf guys go over there.
• 55:27
  SPEAKER_02: Yeah.
• 55:28
  SPEAKER_02: Yeah, yeah.
• 55:29
  SPEAKER_02: Um I don't know, man.
• 55:31
  SPEAKER_02: There's Ane.
• 55:34
  SPEAKER_02: Um there's a place called uh Kenme.
• 55:40
  SPEAKER_02: Kenme are are part of the the the owners own um Atsuki, which is which is uh what's it called?
• 55:52
  SPEAKER_02: Uh it's still downtown, a little bit a little bit um east.
• 55:58
  SPEAKER_02: Banker sale.
• 56:00
  SPEAKER_02: So yeah.
• 56:01
  SPEAKER_02: So Atsuki, and they have Ken Kenme.
• 56:04
  SPEAKER_02: Kenme is like a high-end omakase only, 12 seats, like hard to get into.
• 56:10
  SPEAKER_02: You guys need a reservation, let me know.
• 56:13
  SPEAKER_02: Uh, but that place is special.
• 56:14
  SPEAKER_02: Like if you have a special moment, special day, uh celebrating it.
• 56:19
  SPEAKER_02: That's that's a beautiful place that not a lot of people know about in San Diego.
• 56:23
  SPEAKER_01: So that's I gotta be right into all these down.
• 56:26
  SPEAKER_01: Maybe maybe maybe I'll text you.
• 56:27
  SPEAKER_01: I'll give you this.
• 56:29
  SPEAKER_03: This is recorded.
• 56:30
  SPEAKER_03: Yeah, yeah.
• 56:31
  SPEAKER_01: I think so.
• 56:31
  SPEAKER_02: I think I'm actually building uh like um a Google Maps uh list of restaurants in the time we're gonna extend to San Diego.
• 56:42
  SPEAKER_01: Very much needed.
• 56:43
  SPEAKER_01: You know, we get a lot of tourist here, like my Western Guadalajara, so we always get people from Guadalajara coming.
• 56:47
  SPEAKER_01: Yeah, and then like, okay, what are your spots in San Diego?
• 56:50
  SPEAKER_01: So I actually have a list.
• 56:51
  SPEAKER_01: That's awesome.
• 56:51
  SPEAKER_01: Maybe I'll share the list and you'll see what you think about it.
• 56:53
  SPEAKER_01: Yeah, yeah, yeah.
• 56:54
  SPEAKER_01: It has like cocktail bars, it has cocktail bars.
• 56:56
  SPEAKER_01: There's a bunch.
• 56:57
  SPEAKER_01: Yeah, so I have that, and then I have restaurants, but it's always good to hear from a chef directly what like what the spots are here.
• 57:03
  SPEAKER_01: That's nice.
• 57:04
  SPEAKER_01: Definitely.
• 57:05
  SPEAKER_01: And then you mentioned Cowboy Star, and lately I've been hearing a lot about like Steak 48 and Mastros.
• 57:10
  SPEAKER_01: Like between those three, like which one would you say it's like the top like steak place in San Diego?
• 57:15
  SPEAKER_02: I think it's very different.
• 57:16
  SPEAKER_02: Um, Steak 48, I think, is insane.
• 57:19
  SPEAKER_02: Like they do an amazing job.
• 57:21
  SPEAKER_02: I I like it more than Mastros.
• 57:23
  SPEAKER_03: Yeah.
• 57:24
  SPEAKER_02: Uh and I think how we star has a different vibe.
• 57:28
  SPEAKER_02: Yeah, that's a different, it's a cooler space, um, less showy.
• 57:33
  SPEAKER_02: Agree.
• 57:34
  SPEAKER_02: Yeah, and that's why I like it.
• 57:35
  SPEAKER_02: Because I'm I I don't like to be, you know, people think the opposite, but in a spotlight and and like trying to show off bottles, and it's not my style.
• 57:47
  SPEAKER_02: So I'm more kind of quiet.
• 57:49
  SPEAKER_02: So I love Cowboy Star for that.
• 57:51
  SPEAKER_02: And they have great cocktails.
• 57:53
  SPEAKER_02: Um, but yeah, there's uh there's there's a lot in San Diego.
• 57:59
  SPEAKER_03: Yeah, there's you can't go, you can't go wrong.
• 58:01
  SPEAKER_02: Yeah.
• 58:01
  SPEAKER_02: I mean, you can.
• 58:03
  SPEAKER_02: Yeah, yeah.
• 58:04
  SPEAKER_03: I will mention those.
• 58:05
  SPEAKER_03: Yeah, yeah, you can, you can.
• 58:08
  SPEAKER_01: That's good.
• 58:08
  SPEAKER_01: I mean, uh, I think uh, you know, this has been a great conversation, but you know, we I get the same question every time when I go to either like be uh panelists or go to like a law school.
• 58:19
  SPEAKER_01: Uh and they always ask me, like, what's the best taco place in Tijuana?
• 58:23
  SPEAKER_01: I always get this question like consistently.
• 58:26
  SPEAKER_01: Wrong.
• 58:26
  SPEAKER_01: And you know, probably, probably.
• 58:29
  SPEAKER_01: I just go with the oldest spot like in Ipoderomo because I used to go there when I was a kid.
• 58:32
  SPEAKER_02: It's impossible to have it right.
• 58:34
  SPEAKER_01: Yeah.
• 58:34
  SPEAKER_02: It's impossible to get it right.
• 58:36
  SPEAKER_02: Um, I love Ipodermo because it's not nostalgic to us.
• 58:39
  SPEAKER_01: Right.
• 58:40
  SPEAKER_02: But it's not the best.
• 58:41
  SPEAKER_02: Um I think the best taco I've had in a while are tacos el francés in playas.
• 58:52
  SPEAKER_02: So tacos el franc is the Michelin guide, and they I think they're the most consistent and doing volume, and it's clean, and it's tasty, and it's good, and you'll never go wrong.
• 59:04
  SPEAKER_02: And I I get why they're there.
• 59:07
  SPEAKER_02: Tacos Los Poblanos, 20 November, it's too much for me.
• 59:13
  SPEAKER_02: It's it's like they'll give you a taco with like a it's like a avocado with a taco.
• 59:18
  SPEAKER_02: So it's a big thing.
• 59:20
  SPEAKER_02: It's not my style, but it's they're really good.
• 59:23
  SPEAKER_02: Uh tacos el russo, I think the and those are um another area.
• 59:30
  SPEAKER_02: I'm not I'm not crazy over them.
• 59:32
  SPEAKER_02: They're really good, but they're inconsistent.
• 59:34
  SPEAKER_02: Their hours suck.
• 59:35
  SPEAKER_02: So I think tacos el francés might be my favorite tacker, and it's out of the way.
• 59:40
  SPEAKER_02: It's the only taco place I would I will go out of the way.
• 59:44
  SPEAKER_02: Normally you go to the tacos that that are on your way to the way to work.
• 59:48
  SPEAKER_02: Yeah, I saw a long drive to playas, right?
• 59:51
  SPEAKER_02: It's a long drive.
• 59:52
  SPEAKER_02: I've I've done it three times with traffic?
• 59:55
  SPEAKER_02: Yeah, kinda.
• 59:56
  SPEAKER_02: Okay.
• 59:57
  SPEAKER_02: I was like, I really want, like, I really say three times just for those tacos.
• 1:00:02
  SPEAKER_02: Yeah, so so might be might be in front of us, which are cousins, uh, it's the same family of us in Frank.
• 1:00:10
  SPEAKER_02: That's where they started.
• 1:00:11
  SPEAKER_01: Okay.
• 1:00:14
  SPEAKER_03: All right.
• 1:00:15
  SPEAKER_03: Well, thank you, Chef.
• 1:00:16
  SPEAKER_03: Um, you know, uh the final question sometimes we ask is, you know, if you could write up in the sky and with uh with clouds, you know, a message for everyone in the world to look up and see, you know, what words would you place up there?
• 1:00:34
  SPEAKER_02: Empathize.
• 1:00:35
  SPEAKER_02: I used that word earlier, and I think the more I I learned, the more I understand that that's the biggest key to anything.
• 1:00:45
  SPEAKER_02: To if you have a case, you have to get in that person's shoes.
• 1:00:51
  SPEAKER_02: Like you have to understand that your truth is different from other people's truths.
• 1:00:56
  SPEAKER_02: So when you you empathize, you respect number one, and then you listen.
• 1:01:01
  SPEAKER_02: And once you listen and respect, you can probably figure out anything.
• 1:01:05
  SPEAKER_02: So, so I think the more we do that, the easier it gets.
• 1:01:11
  SPEAKER_02: Amazing.
• 1:01:12
  SPEAKER_03: Yeah, it's great, great word and great lesson for what we do for sure.
• 1:01:16
  SPEAKER_03: Yeah, of course.
• 1:01:16
  SPEAKER_03: Um, so I'm pleased to hear that you're in our neighborhood a lot.
• 1:01:20
  SPEAKER_03: You heard you have Padres tickets.
• 1:01:22
  SPEAKER_03: Anytime you need access to our facility, if you have an off a meeting or whatever, or if you just want to go to Cowboy Star, we're always down for that.
• 1:01:30
  SPEAKER_03: I like that place a lot too.
• 1:01:31
  SPEAKER_03: It's it goes way back, man, and it's just super quality and super cool.
• 1:01:35
  SPEAKER_03: It has a good vibe.
• 1:01:36
  SPEAKER_03: Yeah, um, and of course, we're having a big we're about to have our grand opening down, you know, in your neighborhood.
• 1:01:43
  SPEAKER_03: Look forward to being at your place a lot and hopefully for sure.
• 1:01:47
  SPEAKER_03: Yeah, yeah.
• 1:01:48
  SPEAKER_03: So um any closing uh words from you, W.
• 1:01:51
  SPEAKER_01: Uh, I think you know, it's great to have Chef here.
• 1:01:54
  SPEAKER_01: Now, you know, we we we are issuing the invitation to our launching party, which is July 9th.
• 1:01:59
  SPEAKER_01: We'll set you the formal invitation.
• 1:02:01
  SPEAKER_01: Maybe you got it already.
• 1:02:02
  SPEAKER_01: Uh, hopefully we can see you down there.
• 1:02:04
  SPEAKER_01: Uh, it'll be a good event with my national leaders like yourself.
• 1:02:07
  SPEAKER_01: It's awesome.
• 1:02:08
  SPEAKER_01: Um, and it'll be uh a nice time, right?
• 1:02:10
  SPEAKER_03: A Tijuana.
• 1:02:11
  SPEAKER_03: It's gonna be awesome, man.
• 1:02:12
  SPEAKER_03: In Tijuana.
• 1:02:12
  SPEAKER_01: So we're getting ready for it.
• 1:02:14
  SPEAKER_03: All right.
• 1:02:14
  SPEAKER_03: Well, uh, thank you so much, Jeff.
• 1:02:16
  SPEAKER_03: Thank you for having us uh spending time with us.
• 1:02:18
  SPEAKER_03: Uh thank you, David.
• 1:02:20
  SPEAKER_03: Uh, thank you, everybody.
• 1:02:21
  SPEAKER_03: This wraps up this episode of the La Tino.
• 1:02:24
  SPEAKER_03: If you like what you heard, subscribe, share, repost, and comment.
• 1:02:29
  SPEAKER_03: Um uh until next time, uh uh signing off, uh Gomez John Gomez of Gomez Trial Attorneys in the La Tino podcast.
• 1:02:38
  SPEAKER_03: Thanks so much.