WELL
WELL IT'S
WELL IT'S ALMOST EIGHT 15 ON A TUESDAY TACO TUESDAY. SO I LOVE TO SHARE SAN DIEGO SUCCESS
STORIES AND THIS STORY COMES
WITH A SIDE WALK. PLUS THROW
MEXICAN ARTISAN KITCHEN A BAR
WAS JUST NAMED ONE OF THE 5000
FASTEST GROWING COMPANIES BY
INC MAGAZINE AND THEY JUST
OPENED UP A NEW LOCATION NOT
TOO FAR FROM ME OVER IN MISSION
VALLEY. SO WITH ME NOW TO
CELEBRATE THEIR ONGOING SUCCESS
ON TACO TUESDAY, ERIC FROM
PESTO. GOOD MORNING. GOOD
MORNING. SO YOU GUYS HAVE BEEN
AROUND SINCE 2013 FAMILY. OH,
NOW YOU'VE GOT THIS BRAND NEW
LOCATION SO EXCITING. IT IS
VERY EXCITING ESPECIALLY RIGHT
NOW DURING THE PANDEMIC TO OPEN
A BRAND NEW RESTAURANT. WELL, I
THINK YOU GUYS WERE SUPPOSED TO
BECAUSE LIKE I SAID, I DON'T
LIVE TOO FAR AWAY AND I WOULD
DRIVE IN THE AREA. YOU GUYS ARE
NEAR THE TARGET THERE. YOU'RE
SUPPOSED TO OPEN KIND OF BEFORE
THE PANDEMIC HIT. RIGHT. WE
WERE. AND THEN YOU'RE HIT WITH
THIS. SO WE HAD TO MUSCLE
THROUGH IT. SO TELL ME ABOUT
THE NEW LOCATION. WHERE IS IT
OUT? WHAT CAN WE EXPECT? SO
WE'RE IN MISSION VALLEY. IT'S A
460 SEAT RESTAURANT. WE HAVE
INDOOR DINING RIGHT NOW JUST
OPEN. WE HAVE PATIO DINING AS
WELL AS A DINING OUT IN
THE PARKING LOT. WE'RE ALSO
THE WOOD FIRE GRILL. NEW TO
PESTO AND IT WOULD FIRE OVEN
WHERE WE'RE DOING ENCHILADAS
WHICH IS KIND OF A NEW THING ON
OUR MENU. WE'RE EXPANDING
THE MENU IN MISSION VALLEY, A
NEW TACO SERVICE STYLE AND
YEAH, WE'RE LOOKING FORWARD TO
HAVE EVERYBODY. I KNOW YOU CAN
SEE THE PATIO DINING IN
THE PARKING LOT DINING FROM
THE STREET. IT LOOKS SO
ENTICING. YOU GUYS ARE GOING TO
KEEP THE PARKING LOT DINING FOR
NOW. RIGHT. WE ARE NOW ABLE TO
HAVE MORE GUESTS. I MEAN WE
HAVE A ENORMOUS BAR COME DOWN
AND JOIN MARGARITAS. WHAT DO
YOU WALK A I SEE YOU GOT FOOD
THERE. I THINK YOU HAVE SOME
SAVVY. YOU SAID YOU BUILD UP
FOR US. YES, WE DO. SO THIS IS
OUR PASSION FRUIT AND SHRIMPS
OF DAY. SO WHAT WE HAVE HERE IS
SOME SHRIMP MEXICAN CAUGHT
SHRIMP, WHITE SHRIMP AND IT'S
MARINATED AND CITRUS
PASSIONFRUIT AND MANGO JUICES.
SO IT'S GOING TO SEASON THAT A
LITTLE BIT. SO THAT LOOKS SO
DID. NOW WHY YOU'RE DOING THAT?
ERIC, YOU KNOW YOU REALLY HAVE
A TACO WITH THAT INSTEAD OF
VISA AND YOU GUYS ARE BREWING
YOUR OWN MEXICAN LOGGERS,
RIGHT? WE ARE. SO WE HAVE THEIR
GIANT BREWERY. THIS IS
THE FIRST ONE FOR PESTO AND
WE'RE BRINGING ALL FIVE BEERS
IN-HOUSE TO GET OUT. SO YOU
GUYS HAVE A BRAND NEW BAR
PROGRAM TOO. SO I HEAR
MARGARITAS ON DRAFT SOME
SEASONAL COCKTAILS WITH A FOCUS
ON A GOD. THESE SPIRITS LOTS OF
TEQUILA. YES, WE DO LOTS OF
TEQUILA, LOTS OF MESCAL. OUR
BARN SPIRIT STRUCTURE BOW DU
BOIS HAS AN AWESOME SELECTION
NOW I'M READING SOMETHING. DO
YOU GUYS HAVE A VITO'S BODEGA?
WHAT WHAT IS THAT ABOUT? PEOPLE
CAN BUY BOTTLES FROM PESTO.
PEOPLE CAN BUY BOTTLES FROM
THE BOSE BODEGA AND WE'RE
OFFERING JUST A COOL SELECTION
OF TEQUILA COWS A LOT OF THEM
YOU CAN'T GET ANYWHERE ELSE. SO
AGAIN I ENCOURAGE YOU TO COME
DOWN, COME TO THE BODEGA AND
GET YOURSELF A NICE BOTTLE OF
TEQUILA MOSCOW. SO TO
THE SHRIMPS OF EACH DAY WE'RE
ADDING A LITTLE BIT OF DICED
AVOCADO AND WE HAVE A JILLIAN
RADISH GIVE LITTLE BIT OF
CRUNCH IS OUR BLACK GARLIC AND
CHILI OIL. IT'S MADE WITH DRIED
CHILIES, BLACK GARLIC, SOME
BROWN SUGAR. IT'S SWEET AND
SPICY. NOW IT'S NOT OVER EVEN
THOUGH WE'RE DOING THIS
SEGMENT, THIS IS NOT AN AD. YOU
GUYS HAVE SOME OF MY FAVORITE
MEXICAN FOOD EVER. YOU GUYS DO
IT RIGHT. YOU DO IT FANCY AND
YOU HAVE THOSE HANDMADE CORN
TORTILLAS. YOU GUYS DO IT TOO,
RIGHT? WE DO. SO IF PEOPLE STOP
BY THE MISSION VALLEY LOCATION,
WHAT CAN THEY EXPECT? THAT'S
DIFFERENT BECAUSE ALL YOUR
LOCATIONS ARE AWESOME. WE HAVE
THE WOOD FIRED ENCHILADAS WHICH
ARE KIND OF NEW TO THE PESTO
REPERTOIRE. WE HAVE FOUR
DIFFERENT ENCHILADAS AND I
ACTUALLY DEMO THEM RIGHT NOW
WHERE I CAN DEMO OUR MOST
POPULAR WHICH IS OUR CHICKEN
VERY DAY. YOU KNOW WE HAVE TO
KIND OF WRAP ERIC BUT MAYBE YOU
CAN DO IT AS WE WE WRAP UP
THE SEGMENT YOU'RE ABSOLUTELY
I'LL BELIEVE YOU GUYS WHEN WE
LOOK MASSIVE TORTILLA. WALK US
THROUGH IT. WHAT DO WE GOT?
MAKE US HUNGRY. WE GOT A GREEN
CHILI BRAISED CHICKEN THIGH.
MIX THAT WITH SOME HOCK AND
CHEESE. ERIC, WHY DON'T WE ADD
SOME SAUCE? I WISH WE THE OFFER
TO GO SO YOU CAN ORDER SOME FOR
LUNCH TODAY BUT DON'T LOOK SO
GOOD. AND YOU GUYS ARE OPEN
RIGHT NOW. ALL RIGHT. OR YOU
OPEN FOR LUNCH? WE OPEN FOR
LUNCH ELEVEN O'CLOCK EVERY DAY.
IF DINNER SERVICE HAPPY HOUR
TACO TUESDAY. PERFECT. WELL,
I'M SURE YOU GUYS ARE GONNA
HAVE A LINE OUT THE DOOR.
PEOPLE AT HOME WATCHING THIS.
THEY'RE STARVING. ERIC, THANK
YOU SO MUCH. CONGRATS ON YOUR
SUCCESS ON BEING NAMED CHEF. I
THOUGHT THAT, YOU KNOW, PART OF
THE FIVE THOUSAND FASTEST
GROWING COMPANIES THAT'S A HUGE
SUCCESS. I WISH YOU GUYS MORE
SUCCESS AND I WISH