HAVE
HAVE A
HAVE A GREAT FALL. >> THANK YOU IT WAS FUN WORKING
WITH YOU TODAY.
>>> IS THE HOME SHOW CONTINUES
WE WILL HEAD TO THE KITCHEN.
CISCO AND THE KITCHEN SEGMENT.
WERE LEARNING HOW TO MAKE A
TRADITIONAL MEXICAN RECIPE.
>> WERE GOING TO MAKE SOPES
WITH PAVZ TACOS.
MAKE A BORDER ON THE TORTILLA.
THAT WAY WE CAN PUT ALL OF THE
BEANS AND CARNEY DOES ON TOP.
PEOPLE ASK FOR PROTEIN ON TOP.
BEEF OR CHICKEN.
>> WHEN IT'S ON THE GRILL DO
YOU HAVE TO FLIP IT ON THE
OTHER SIDE?
OTHER SIDE? >> IT WAS BUBBLING SO I WAS
CONCERNED HE NEEDED TO BE
FLIPPED.
FLIPPED.
FLIPPED. >> WE HAVE THESE TWO AND I CAN
EXPLAIN HOW WE MAKE THE BORDER.
IT'S A LITTLE PINCH ON THE END
OF THE TORTILLA.
WE MAKE THE OTHER BORDER
HIGHER.
HIGHER.
HIGHER. BUT A LOT OF WORK GOES INTO
MAKING MACE.
MAKING MACE. SPOKE A LITTLE BIT.
IS NOT AS BAD WHEN YOU HAVE THE
EXPERIENCE .
EXPERIENCE . >> CARLOS WE'VE MADE THE RIDGES
AROUND THE TORTILLA WHAT'S NEXT?
>> NEXT WE WILL ADD REFRIED
BEANS, NOT A LOT OF BEINGS.
A SMALL PORTION LIKE ADDING
MAYO TO YOUR SANDWICH.
AND THEN YOU PUT IT BACK ON THE
HEAT.
HEAT.
HEAT. AFTER THAT WE HAD THE PROTEIN
IN THIS CASE CARNEY DOES.
AND THEN WE PUT IT ON THE PLACE
AND THEN START ADDING TOPPINGS.
>> THAT'S A HEALTHY PORTION
THERE.
THERE.
THERE. IS
THERE. IS AND HOW MUCH THEY GET IN A
RESTAURANT?
RESTAURANT? >> IT'S ABOUT THREE OUNCES.
BUT THAT'S AWESOME.
THAT THE FILLING MEAL RIGHT
THERE.
THERE.
THERE. >>
THERE. >> WE HAD SOME CHOPPED LETTUCE
LIKE THAT.
LIKE THAT. >> YOU SAID THIS IS A RECIPE
FROM A SPECIFIC AREA ?
>> OTHER PLACES USE DIFFERENT
CHEESES OR MEET. BUT WE HAD
SOME TOMATO SAUCE WITH OREGANO
SPICES.
SPICES.
SPICES. IT'S NOT SPICY JUST FLAVORFUL.
AND THEN SOME SALSA AND CHEESE.
AND THEN WE ADD SOME DICED
TOMATOES AND SOME PICKLED
ONIONS.
ONIONS.
ONIONS. WE MAKE THE ONIONS RIGHT HERE
WITH LIME JUICE, OREGANO AND
VINEGAR. AND THEN FOR
DECORATION WILL ADD SOME
CUCUMBERS ON THE EDGE OF THE
PLATE. ONE MORE THING.
SPECS OF PEOPLE CAN COME VISIT
YOU IN LEAVENWORTH AT A PAVZ
TACOS ?
TACOS ?
TACOS ? >> YES, RIGHT IN FRONT OF THE
PARK.
PARK.
PARK. BUT
PARK. BUT TELL US ABOUT YOUR OTHER
SPECIALTIES AT YOUR RESTAURANT?
BUT WE HAVE BEEF TACOS, WE ALSO
HAVE BURRITOS.
HAVE BURRITOS. WE MAKE EVERYTHING FRESH ,
EVERYTHING IS HOMEMADE, HOMEMADE
TORTILLAS, FLOUR TORTILLAS,
AND SOPES .
>> IT'S FASCINATING SEEN THE
PROCESS.
PROCESS.
PROCESS. I KNOW YOUR WIFE IS HELPING US
FILM.
FILM.
FILM. AND
FILM. AND THE LOVE IS DEAFLY GOING
INTO THIS FOOD.
YOU HAVE TO TAKE A BITE OF IT
BECAUSE I CANNOT.
>> OF COURSE DON'T BE JEALOUS.
BUT YOU DON'T NEED A FORK?
>> MEXICANS DON'T USE FORKS.
TACOS AND SOPES ARE NOT FANCY
WE EAT IT WITH HER HAND.