[Music]
we are in the daytime kitchen with
Andrew and Joe from Tuco's we thought it
was gonna be Jojo but he's sailing in
the head about two cows and what you
have going on jiggers tequila and taco
little joint very popular freshest
margaritas in town we have dinner coming
up and tequila tasting dinner you buy a
ticket for $40 and come in you get for
four different tequila's and four
different servings of food we have a
start off with a salad and then two
different entrees and then on doing a
flan as a dessert yeah it's neat it's
like a it's one of those wine pairing
dinners but it's with tequila yes you
take the venue and you kind of revolve
it around the kind of tequila each
course is paired up with each different
type of tequila and you've done it a few
times before there's gonna be other time
so does the menu change out every time
and what yes yes the first one we did
was really good we didn't actually sell
to me but the second one was a whole lot
more popular and hopefully this those
words yes right it's getting so and like
um yeah the menu does change every time
so I try to keep in that each course
with the tequila's that we're serving
okay a lot of the tequila's at Tuco's to
you net won't necessarily find anywhere
else in town we have a lot of high-end
tequila's that you're not gonna find
that's true tacos all right tomorrow is
national cooking day okay so how are we
celebrating
with this right now okay and what is on
this honor brunch menu this is our
chorizo sausage gravy
we have Teresa that is on our menu for
our tacos
taken and browning up with some poblano
peppers and then
draining off and then make a roux with
some milk
and put it over top of jalapeno
cornbread and then we scramble that urn
not necessarily scrambled eggs eggs your
choice yeah okay where you want them all
right so we're here to hook this up here
coming up in a little bit but don't miss
out on that tequila dinner it's gonna be
a great one
[Music]
look at this we're back in the daytime
kitchen we have Joe and Andrea from
Tuco's and we're making a chorizo gravy
right and that's what's on top of this
correct sourdough bread jalapeno
cornbread oh there's a kind of our take
on your sausage and gravy and biscuits
yes
is this like spicy it's got a little bit
of a kick to it okay and not too bad
I've never heard of jalapeno cornbread
either behind so I started working here
okay but we started off two pieces now
just on toast it and then Joe will
scramble up some eggs real quick all
right okay so you said that we could
order these order of the eggs however we
can get anywhere from over easy all the
way up to scrambled over medium okay I
had my choice I would get over over
sunny-side up I always say once over
lightly that's kind of my once over
lightly yeah it's like I'm just you you
take a fried egg fry it and then you
flip it but just for a little bit and
then you take it off lightly
yeah I usually ask for sunny-side up
just because I like the way it looks and
then the gravy you tell us a little bit
about the gravies oh you just start off
with whole milk bringing up to a boil
and then we had our thickening agent
which is roux which is just butter and
flour and then with actual like protein
the chorizo is ground Teresa with
poblanos and we just add two in to stir
it and just thickens in it great Wow and
you said this is on your brunch maybe
Saturday Sunday is 11 to 3 which out
your brunch menu often or not the same
thing every time okay so is this a
pretty popular right yes it is it's
super easy to do to make because we make
a batch every Saturday and Sunday
so and do people have mimosas with
brunch are people getting margaritas for
lunch all right Joe where are you in the
process here the grave is actually ready
well everything yeah we made this from
scratch for you guys but usually we'll
fix up like a bigger batch okay the
entire brunch
and then so it's just kind of your basic
gravy but with Mexican sausage instead
of just regular sausage okay this turned
out a little thicker than normal okay
all right yeah it's probably gonna be
more delicious actually
okay you have your eggs eggs yes
scramble sorry if it's not easy once
over lightly and then we just top it
with pick of the guy oh it's pretty easy
yeah now you all do specials do you
change amount weekly yes okay Friday
right now we have a gyro taco in honor
of a great fest that was going on this
weekend oh that's good so that on the
flour tortilla with lettuce and then our
pico and then at Zeki sauce and um made
in-house and then we have a fried green
tomato taco right now that we're
actually using tomatillos it's sort of
our little twist on that and then we
have a mini short quesadillas also a
this is good this is so good we're gonna
offer up the recipe on our website at
daytime blue ridge calm wife to do is
look for the chorizo gravy and head on
out to two coasts sometime soon and try
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