SCOOP MONDAY AT 10:00 A.M. ON
"LIVE IN THE D."
>> Jason: IT IS NATIONAL HISPANIC HERITAGE MONTH.
HISPANIC HERITAGE MONTH.
WE WANTED TO HELP YOU CELEBRATE
DINE IN THE D STYLE.
WE’RE GOING TO GIVE YAW TASTE OF
MENTION COKE MEXICO CITY TO BE
PRECISE. MICHELLE OLIVER TAKES US TO
MICHELLE OLIVER TAKES US TO
SOUTH BEACH TO DINE IN THE D AT
GALLINDO.
>> Michelle: FEEDING THE MASSES WITH FRESH, FLAVORFUL
MASSES WITH FRESH, FLAVORFUL
FOOD IS A JOB ERIC GALLINDO
TAKES SERIOUSLY.
>> TO ME, FEEDING PEOPLE IS A
BIG RESPONSIBILITY.
DOCTORS, THEY CAN CURE PEOPLE. TEACHERS, THEY TEACH PEOPLE.
TEACHERS, THEY TEACH PEOPLE.
WE ARE COOL, WE CAN TEACH
PEOPLE, AND THAT’S A BIG
RESPONSIBILITY.
>> SO WHEN HE OPENED GALLINDO’S IN 20 14-RBG HE WANTED TO SERVE
IN 20 14-RBG HE WANTED TO SERVE
UP FOOD FROM HIS HOMETOWN,
MEXICO CITY.
SO GROWING UP IN THE CITY, YOU
KNOW, MY FAVORITE THING IS
EATING SALSA.
THAT’S WHY I WANT TO DO IT IN DETROIT.
I WANT TO BE DIFFERENT OF ALL
THE OTHER MEXICAN RESTAURANTS.
>> HIS COURSES ARE THESE GIANT,
AND I MEAN GIANT, MEXICAN SANDWICHES.
>> YOU DON’T MAKE SALSA WITH
LOVE. YOU CAN HAVE A SALSA, A CANTINA
YOU CAN HAVE A SALSA, A CANTINA
SALSA.
YOU KNOW, WE GOT LIKE 25
DIFFERENT SALSAS.
>> HIS TACOS ARE DONE MEXICO CITY STYLE, AS WELL.
CITY STYLE, AS WELL.
>> MEXICO CITY’S TACO, THEY COME
WITH ONE PRIZE ON THE TOP.
>>.>> Michelle: AND PEOPLE SEEM
TO LOVE HIS FRESH TAKE. MY WIFE IS THE ONE WHO DESIGNS
MY WIFE IS THE ONE WHO DESIGNS
ALL THE RESTAURANTS.
PEOPLE FEEL WELCOME.
THEY COME THROUGH THE KITCHEN.
THEY TACK MY COOK.
YOU FEEL HAPPY ABOUT THAT.
>> Michelle: LET’S GET INTO THE MENU.
THE MENU.
WE’RE GOING TO STARTED WITH THE APPETIZERS.
THESE ARE THEIR CHER-EE CHEESE F
WITH A MEXICAN-STYLE SAUSAGE
TOPPED WITH FRESH CILANTRO. AND YOU CAN START OFF YOUR KAY
AND YOU CAN START OFF YOUR KAY
WITH THESE TORTILLA CHIPSES TOED
IN SALSA VERDI, KIND OF LIKE
MAKING IT LIKE A TORTILLA
CASSEROLE PER SE. IT’S TOPPED WITH QUESO FRESCO,
IT’S TOPPED WITH QUESO FRESCO,
ONIONS, CILANTRO, SOUR CREAM,
AND YOUR CHOICE OF PROTEIN.
THIS ONE IS TOPPED WITH FRIED
EGGS.
MOVING ON TO THE MAIN ENTREE,
THIS IS FILLED WITH WHATEVER YOU WANT.
THESE ONES ARE FILLED WITH
CHICKEN.
THEY’RE NICE FLOUR STYLES THAT
HAVE BEEN DEEP FRIED.
IT’S TOPPED WITH SOUR CREAM,
LETTUCE, QUESO FRESCO AND A FRESH AVOCADO.
FRESH AVOCADO.
ANOTHER GREAT CLASSIC MEAL ARE
THESE ENCHILADAS.
THESE ONES ARE STUFFED WITH
CHICKEN AND A MILD RED SAUCE ON
TOP. THEY ALSO HAVE SOUR CREAM, QUESO
THEY ALSO HAVE SOUR CREAM, QUESO
FRESCO, ONIONS, AND CILANTRO,
AND IT’S SERVED WITH RICE AND
BEANS ON THE SIDE. THESE ARE THEIR CIUDAD TACOS.
THESE ARE THEIR CIUDAD TACOS.
SO THEY’RE TOPPED WITH
CARNE ASADA AND THEY COME WITH
FRIES AS THEY WOULD IN MEXICO
CITY.
FINALLY FOR THE TORTAS, WHAT MADE THEM FAMOUS?
MADE THEM FAMOUS?
THIS THE EL CHAPO, IT’S TOPPED
WITH THINLY BREADED CHICKEN, THIS HAS PINEAPPLE IN IT AND IT
THIS HAS PINEAPPLE IN IT AND IT
ALSO HAS TOMATO, AVOCADO,
JALAPENO, TWO KINDS OF CHEESE,
MAY YORK AND REFRIED BEANS.
FOR YOU MEAT LOVERS OUT THERE,
THIS ONE HAS LITERALLY EVERYTHING IN IT.
EVERYTHING IN IT.
IT’S CALLED THE EL CUE PA COBB
RAY.
IT HAS STEAK, CHICKEN, A MEXICAN
TURNY SAUSAGE. IT ALSO HAS PORK, EGGS.
IT ALSO HAS PORK, EGGS.
IT’S TOPPED WITH AVOCADOS,
TOMATOES, MAYOR, CHEESE, AND
REFRIED BEANS. >> Jason: OKAY.
>> Jason: OKAY.
THANK YOU, MICHEL.
MICHELLE.
IF YOU LOVE ALL THINGS FOODIE
RELATED IN METRO DETROIT AND YOU
WANT RESTAURANT RECOMMENDATIONS
AND BEHIND THE SEANS CHATS WITH FELLOW FOODUPS, SIGN UP FOR THE
FELLOW FOODUPS, SIGN UP FOR THE
DESCRIBE DINE NEWSLETTER.
IT IS SENT STRAIGHT TO YOUR
INBOX EVERY OTHER THURSDAY.
TO SIGN UP, LOOK FOR THE NEWSLETTER TAB AT THE TOP OF
NEWSLETTER TAB AT THE TOP OF
CLICK ON DETROIT.
AND WHILE YOU’RE ONLINE,O YOU
JOIN OUR DINE IN THE D GROUP ON
FACEBOOK.
YOU WILL ALWAYS BE IN THE KNOW