This is a live look at Larimer Square,
Inchia Butte. Of course, this weekend,
we got a lot of events planned for you.
We got the Taste of Mexico
happening there, of celebrating
the culture of Cuernavaca, Mexi.
Yes. There's going to be
plenty of great food to try.
Joining us this morning
is Chef Richard Sandoval.
His restaurant, Tamayo,
is taking the lead on the food.
Thanks for coming in.
Thanks for having me.
It smells so good in here.
All right.
So you're hosting a special
tasting menu tonight.
Tell us about that.
Yeah.
So we're doing, you
know. Again, Carnavaca is the brother.
Sis. Yeah. So we're doing
a menu based on Carnavaca.
You know, I grew up in Acapulco,
which is very close.
This is very close to me.
So what we're doing here is goig
to be doing some tacos, Pastor.
The sizzle is my favorite part.
When you hear a sizzle, you know
something good is about to happ.
You got to make sure when you're cooking,
you always hear that sizzle, ri.
Otherwise, instead of searing,
you're going to be brazing. So.
OK, so your events,
they're always amazing.
Like I said, I was at the Dia de
Los Muertos event that you did.
It was absolutely phenomenal.
Tonight's dinner, it is sold out already.
However, there's a chance for two lucky
people at home to get to go ton,
right. Yeah. Well, you know,
we we do this thing,
I'm through Instagram, you know,
we donating to dinner. So whoever gets
that and will be joining
us for dinner tonight.
So how do they do it?
They go to the,
they go to Myo's Instagram and.
And comment on a post and then
and then, you know, my team will pick up,
OK, the tickets. And, you know,
they'll be there with us tonigh.
So there's still a chance. All right.
So tell us what you're making h.
What's the secret? This is some
pork here that we've marinated with adobo.
And what's made with that short there,
you know, Chili's, spices and h.
Then you know, you want to
blacken it to make sure you get
the caramelization in the pork.
And then you have some simple be
corn tortillas here so you guys
can help me put this together.
Why are you on the side with the food?
You know what?
I'm actually taking your job right now.
I'm definitely going to be
eating these tacos.
The whole thing was I was going to do this.
And they were like, well,
Jordan likes to eat on air,
so we're going to have him comeI
just like to eat anytime.
That's the whole point.
OK, What do we got here?
This looks like the good stuff. You can
help me put a little bit tomatil salsa.
You could help me with a pineap.
OK, beautiful. So the salsa
kind of gives it this kind of acidity.
You know, tacos are all about,
you know, textures, flavors.
To me that the best Taco
in Mexico is this one.
You know, you get the pork,
you get the pineapple.
Oh, yeah, look at that.
You know some fresh onions here
that will have a good apple,
especially on your pizza, right. I knew
you were gonna say that. So gros
is how do you feel about Hawaiian pizza?
You're a chef. He'll tell you. He'll tell us
you can be honest not. I love i.
I think it's. I think it's all t
flavors, right. Is all about flippers.
Whatever your palate likes.
I think that's that's the key.
Those of us with phenomenal pal,
we like it. Like, I get it, che.
What are your thoughts on Hawaiian pizza?
It's disgusting.
Fruit is not supposed to be on.
The end of the story.
All right, let's get back to
the talk because we clearly
won this argument already.
All right. This is the amazing .
We got some more stuff over here, too.
What I got. So we have the,
our bacon guacamole here.
You know, we're famous for our guacamole,
you know, made, you know,
made fresh to order.
You know, we have our amazing,
you know, Margarita here.
You know, we. Tamaya has a great
collection of tequila's miscals,
You know, it's all about it,
you know, engagement, socializi.
You know, Tamaya has been around for what,
22 years? Yeah.
So, yeah, we're so proud of,
you know, Tomayan, you know.
Partnering up with Latimer
Square to do this dinner.
So what
is the secret to a good Margari?
You know, I think fresh, right?
You have to use fresh juices
and other people use, you know,
bottled and salts and all these weird things.
To me, it's just, you know,
the fresh lime juice, you know,
orange juice or whatever you're gonna use.
But just make sure it's fresh.
Good tequila. Little salt on
the rim. Boom. Done. I love
a little scalpel. You know, givt
the little smokiness, too. Oh, that's
exactly what I was gonna say.
Where can people find you?
Because I'm sure that
they're watching this.
Like, I need to try this out.
Did you say bacon guacamole?
By the way, OK. Yes, Amazing.
Where can people find you on Instagram.
On Instagram.
And where can they find the restaurant?
You know, tamales on Larimer,
Square, 14th
and Larimer. I mean,
we also have Toro, you know,
right down the street here at the Cleo.
And we love. Oh my
gosh, those are so good.
Glory, You're missing out
that tacos. Mine right there. You back away.
OK, I'll leave this for you.
It was amazing.
And we're also going to save you one, too.
Don't you worry, my friend.
We're coming for you.
Thank you. Because I dream
about Tamayo every now and then,
so I'm glad we're going
to get some of that food.