- We're here in San Diego, in
- Barrio Logan.
- Chicano Park's right there.
Sorry.
(both laughing)
(upbeat music)
- It's my dad!
- I'm her dad.
- So we're here at Barrio Logan,
at ¡SALUD! Tacos,
and we just head out Chicano Park,
it was awesome.
My dad's a Chicano,
I'm a Chicana, right?
- You are!
- Gonna eat some bad-ass Chicano tacos.
- Hell yeah.
In the Barrio.
It's gonna be good.
- Our food is a mixture of
Southern California Chicano food,
and food from right across the border,
which is Baja and Tijuana.
- So the first taco that we're gonna try is
the Barrio.
- [Ernie] Our Barrio Taco is a hand-pressed flour tortilla,
a beef guisado, cactus,
topped with a little bit of cardemon.
- Let's try it out.
- Alright.
- Mmm.
It's very creamy.
- Very rico.
- Rico?
It's, the flavor's very cool,
and soft, and like, light.
It's not like a super heavy taco.
- It's like grandma style.
- Yeah.
Oh, sorry.
The flavor changes, it's like,
you taste, like, the Nopales.
- Then the creaminess.
- The creaminess,
and then, like, the papisas,
This is on a flour tortilla, also,
which is, like, my favorite.
- I have to learn how to make this one.
Can I drink beer now?
- Yeah.
I also got a michelada,
because why not?
Cheers.
- That's good.
Ready for number two?
- I guess, are you done already?
- No, I'm taste testing.
I'm not gonna finish it but I'm gonna taste test.
- Okay.
Now we're gonna try - I always say this wrong.
Chile Relleno?
- Relleno.
Hello little baby,
I'm gonna eat you right now.
- Told you not to play with your food, girl.
- Oh, sorry.
- [Ernie] We're also gonna be featuring
our Chile Relleno,
stuffed with deep fried cheese,
topped with a cabbage slaw,
and a couple different sauces.
- Surely we're ready to go.
- Well, my mouth is watering.
- Okay, cheers.
¡Salud!
- ¡Salud!
Relleno.
- Oh my God.
- Very different.
Good. - As soon as you bite into it,
it has like the burst of the Chile Relleno flavor.
Look at that.
You get, like, flavor on top of flavor on top of flavor,
it's like, built up,
it's not just like one taste,
it like, moves throughout your palate.
You have a little...
How do you like it?
- I love it.
It's good. They're so different from each other too.
This one seems like a fresher, like vegan kind of thingy.
I don't like anything gourmet,
but this is a good way to go about it.
- It's like gourmet Chicano tacos, huh?
- But you have to have a service,
or one of these drinks.
Yeah.
- Oh my God, it's so good.
- You wanna go swimming in it.
- Can we get two shots of tequila?
- Don't tell mommy.
- Okay.
This is to the best father in the world.
- That was good.
I never had it with orange before.
Or the tahini.
- You got some on your nose. Don't you feel, like, at peace,
and at home here?
- I feel like this is my grandma's -
- Yeah,
and it's so cool that a restaurant makes you feel that way.
- And then you've got low riders passing in front,
like it's a show.
- So my dad used to have a 48 Chevy,
what color was it?
- Black and red.
- And would you, like, cruise?
- I had a car crew called the Untouchables.
We used to dress in 40s style,
and instead of assimilating,
I'm hanging on to my culture and my roots,
while still having one foot in America.
- What does this mean when someone goes up to you?
- Either 'what's up' or 'what the hell are you doing here?'
Depends.
- What about this?
- They're coming at you.
- What about this?
- I think that explains itself.
- So which one out of the two did you like the best?
- I like this one.
- The Barrio?
- Uh-huh, because it felt like more grandma-style.
- I think the Chile Relleno is my favorite,
because it's the most intense flavor,
of like 'here I am, what's up, I'm a Chicano taco,
by the way I'm a chili too so, what about it?'
But both are good,
and to eat both at the same time is even better.
So I hope you're not full,
because I got dessert.
- Could do a little dessert.
- Little Churro and ice cream.
Looks like it has a little, like, chili on it.
- Caramel.
- Oh, it's like sweet.
And a little picante.
Alright.
- Oh man this is good.
And it's a fresh one,
it's still hot.
- Yeah, it has a little spice right here.
Has ice cream,
and then inside of the Churro it has like -
- A creamy filling.
- Yeah.
I feel like this is how I am as a person.
It's like 'wow that looks great,'
'whoa, it's a spicy.'
And then it's like 'oh it's sweet.'
And then if you're lactose intolerant,
crying.
So I have a question for you, father.
What does it mean to you to be a Chicano?
- Chicano is just a way to claim my identity
back from colonization.
We believe that Aztlán will come back,
which is the place where the Aztecas came,
as we return to America,
from all of parts of the world.
We're re-establishing Aztlán as we go,
with our culture, with our style, with our dress.
Minus the violence,
the hybrid of our culture,
the best of both worlds,
and take it to the next level.
- I love my dad.
- And this is the hybrid of the hybrid.
- Thank you for being here today,
thank you for trying the food with me.
- Thanks to this restaurant.
- I know.
- And the owner, who is so gracious,
you know, he hooked us up with everything.
- Thank you to Salud Tacos for having us here,
and having us try all this amazing food,
and to have us feel more a part of our culture.
- My kitty.
- I love my dad.
Okay, you can cut the cameras.
(upbeat music)