You may have heard about
this delicious show by now.
Taco Chronicles on Netflix and
several San Antonio businesses
were featured in it recently,
including our next guest and
friend Liz with Nacho 210.
Welcome back, Liz.
How did you get selected
to be on that show?
You know, I we were very lucky that
people talk in a crib from Texas.
Monthly came and we got recommended.
Until the producer actually came to try us,
we had no idea they were there.
She talked to my husband and she's like.
OK, I'm this person.
Are you guys interested?
And of course, absolutely.
We were so blessed.
Imagine representing San Antonio with tacos,
which San Antonio I think
is the best city for tacos?
Absolutely. We are known as Taco Tonio
and it totally speaks for itself.
Seeing the video,
seeing all the wonderful guests,
including yourself, that we get to
have on the show and learn from what?
Aside from tackles,
we have a lot of good food in San Antonio,
including chilaquiles,
which I believe is the Mexican
household staple for breakfast, right.
I know you're usually made out.
Corn tortillas, natural corn.
My mom used to let them dry fry them
the next day and start from there.
My mom also add spinach so we're
going to have that because you
know healthy January we want
to be at greens to ourselves
do it list. So someone at home you
made some salsa here the base right.
Yeah. The base.
So you can do all chips.
What we can do chips and
spinach or all spinach.
If you want to go super healthy.
OK we're going to do vegetarian.
So we have eggs adding the sauce on top
on top of the eggs. That's right.
And do the eggs always have
to be over easy like that?
Honestly, they those are Sunnyside ups.
You can have them the way you like them.
I like them scrambled on
my you like them scrambled.
OK, change on that sounds.
And what is the salsa made from?
This is Chile de Arbol, a little bit.
It has Chile and basic tomatoes.
OK, you can roast them.
You can have them.
Make your sauce
and then you're wrong.
Or one, blend this together.
It's all blended.
It's not super blended because
you can still see this texture.
Yes, because you wanna have
that texture to grab onto
whatever you have in here.
OK, we're gonna add some cream.
I usually drizzle it on top.
Ohh, you make it pretty.
That's a fresh cut. You know.
I have never seen y'all this is a
little different than sour cream guys.
It's a little milkier.
But I had never seen the spinach as
an alternative to the tortilla chips.
So that looks very delicious.
It's good for when you're doing keto,
so you just avoid the beans,
you know? Cheese on top.
OK and that's a creamy cheese.
So it's not only fresh.
The baby cilantros. OK.
These are baby cilantros.
Yes. I've never
seen them so baby baby sprouts.
And why the sprouts? Why all this
so green? They look beautiful
and they taste better.
They have a lot of flavor.
They're still in the growth pack.
And then let's add some onions in here.
OK, stop it off so we
can have beautiful color.
You can have yellow onions,
white onions,
red onions and some of the
ones we use just because.
Starting
with your eyes, right, you're right.
You know, you're very visual I have to say.
And you're gonna have a cattle ohh y'all.
Look at every Mexican loves avocados.
Yeah, that's funny they say
almost because I have to agree
there are some that are like no,
no avocado, but I love it.
Wow, this looks really good.
And you know what this is such
a if you grew up eating this
you right now you're like OK,
now I'm craving it so delicious.
You also do green.
Yes, we have green sauce and red
salsa bean salsa and mole all
available at the restaurant.
The food truck only has to,
you know, limited space,
but you can always ask for them all chips,
half and half or all spinach on any of
the versions with a sada with pastor,
with only eggs, whatever you want and
they say. Mexican food isn't healthy.
Come on, Liz.
You're showing them that it is on.
Thank you for being with us this morning.
How can people reach out to y'all
and come visit the Taco Chronicles,
one of the favorites that were featured?
We. You can visit us at the
food truck Monday to Saturday,
8:00 in the morning to 2:00 PM,
and at the restaurant Wednesday to Sunday,
eight to four. OK.
Well, thank you so much, Liz.
You know, I'm going to share a
little bit with Maggie Laughlin.
She's filling in for Paul this morning.
Maggie, I'm going to go
with the spinach for you.
I think you would really love this.