We're ready to eat, always.
As if we needed another excuse o
enjoy some tacos. It is Tuesday.
And if there's something that
makes a Tuesday even better,
you know it sure as heck is a T.
So you just saw a local taqueria
El Pastor Esme Senor featured
in Netflix's famous hit show,
Taco Chronicles.
That is so cool. Oh,
man, look at those.
And they're bringing
authentic St. Fruit St.
food from Mexico City to our ci.
Roma is live there now,
assembling A Tropo.
All right, Roma, how many
layers have you stacked so far?
Y'all. There are so many
layers to the thrompo.
As you mentioned, the thrompo is
the key to the heart of El past.
And with Alex Armiento,
thank you so much for being with
us here at El Paso of Misanor,
featured in Taco Chronicles.
That is such a proud moment for,
I'm sure. And for San Antonio,
Thank you. Nobody was amazing.
I mean, and I'm glad that San Antonio
is embracing this type of food. Finally,
yes, this is Mexico City street
cell tacos that you find.
It's like comfort, right?
Yes. Now you can find this like
everywhere in Mexico City,
here in San Antonio, I think.
I mean, they're very different styles,
but we're the only ones that
make it Mexico City style.
It's incredible. Y'all.
I saw them mount this from the y
beginning when the pork meat was raw there.
It's layers and layers.
But what, Alex, you were tellin,
you know, people sometimes come
here and they think it could bey
fast to all of it entirely cook,
but it's all. In the sensor,
so it's layers going inwards,
not outwards so much.
And So what would be the first ?
You're going to layer it and
then I have my glove on, right,
because it's very hot, super
hot. It's like 400 degrees right here.
I mean, right now the flame is super low,
but grab the knife and then,
yeah, that knife.
And then you don't need that on.
So grab a tortilla,
A tortilla. I'm a taquenner and
I'll make my dad proud he's. And
then and then just make sure tht
you slice it like super thin.
Like, go this way. Like super, r
thing like this. I'll. I'll let.
I feel the heat. Exactly.
And then just watch your finger.
There you go.
So you see the gentleman doing it and
you think this is going to be easy, Guys.
No. And my arm is literally hot.
You weren't kidding, Alex. Wow.
Here. I'm going to let you do i.
I'll hold your tortilla for you.
Like, for example, Don Taco.
Don Tacos.
On his way, Guys. He's
super. He has the clothes.
He has the gloves.
The thing is that super hot?
I don't have any gloves. OK, yoe
right. Look at how fast
Don Taco will slice this.
Man, OK, don't Taco.
You're the winner.
Because mine El Miyoko Mokeno.
And why the pineapple?
Has that always been such
a tradition for pastor
tacos? Al pastor?
They have pineapple for sure.
I mean, all the time.
If you don't have pineapple on
Taco on that, on this style,
then it's not pastor,
man. It is so delicious.
And that's why you guys caught
the attention of the producers
of Netflix's Taco Chronicles.
Tell me a little bit about that journey.
It was fantastic.
I mean, they came here two years ago.
I was August. I start filming,
but it was a great experience.
And like I said, I mean,
it was the main reason we opened this place.
It's to get to,
to to share with the community.
I mean to know.
I mean, so the community in San Antonio
knows that there's Mexican food,
that it's different that what
everybody's selling right now.
And this, I mean this is what I grew up with.
And this is what we want to show
to the people that, you know,
this is the type of food of Mexo
City you can find in every corn.
And so far,
I mean it's been a great advent.
That is so cool.
You are from Mexico City so
you know exactly what this
authentic food should be like.
So tell me what else we have
to offer you. So we have
we're having the Lambert right e
We this is becoming very popula.
We sell this one a lot.
We have this one is pastor only
but we can make it with Serroin.
What's in there This. Tomato, o,
poblano, Peppers, and then baco.
We mix everything together with cheese
and this one is super, super go.
I mean, you can make 6 tacos.
This one is also tacos out of t.
Yum. This one right here,
it's a it's a Vulcan, it's a tostada.
We use the same tortillas as the tacos.
It's and then it turns hard and then cheese,
meat, onion, cilantro and pinea.
And this one, it's a brenga.
Hey guys,
it's very good. Cheese, cheese,e
meat, onion, cilantro,
pineapple and flour tortilla.
Every single item that we have
with pastor comes with pineapple
and it's so fresh.
I asked him, hey, I, you know,
we want to show the audience soe
tacos already made, he said.
I'm so sorry we can't do that because
the trompo was barely looking,
thankfully. Thankfully,
we sell out every single day we,
so we don't have leftovers.
We start every day fresh.
And that's that's the
reason why we have from 4:00
until we sell out that way,
That way I mean we can
start fresh every day.
Well, thank you so much for letting us come
by and teaching me so much about this.
You know it is very much a part of my
life as well growing up in California,
you can find a lot of Taqueria',
but this having it in San
Antonio and we are Tacotonio,
it is perfectly fitting and congratulations.
Thank you. Thank you. On Taco Chronicle.
Thank you Paul and Clark. Y'all.
I already had an entire Taco.
I am so blessed on this Taco Tuesday and I
wanted to show you how thick this glove is.
I wasn't kidding.
It does get really hot over the.
But I think I'll bring you guyse
OKI can imagine getting into it.
Please do. I know.
Bring it back. Bring it back.
That looked tough.
Really. It was hard.
She was really getting some
good slices in, though.