Candi Usually it comes in a clay pot so I tried to recreate that with this drink. The traditional recipe calls for grapefruit juice, but I decided to use a grapefruit relish. He takes inspiration from all over Mexico, blending typical American you know bar food. So we had wings that were glazed with Chipotle Tamarindo glaze. This is my take on the traditional mix made with ribs. We had a burger that had Sano blended into the patty. Wings are rock yeah! These aren't the TGI Friday wings; they're a little bit better.

Cesar had a mcal tasting red setup for us, and he introduced his secret weapon for the night. Yeah, this is salano warm salt. So who brought this up over the border? I know it typically comes from Mexico, where Mescal is derived from an agave that often has a little bit of larvae and a little worm that lives inside of it. They take that worm and they dry it out and they grind it and they mix it with salt and spices to make Salan. Says that a special batch also had ground up grasshopper in the salt as well.

So, our next stop was Missel Flores up in Logan Square. We managed to kidnap Sesaad, and he uh he was he was a good sport about it. He jumped in and uh was excited to go along. Adon got a little disgruntled because he had a ride in the back here's my brother in the back, man. The back be we all we went to college together; we're roommates and randomly lived with this guy. And unfor my brother and he showed us Middle Eastern culture; we've shown him Mexican culture, food unites people all the time, food and boo right! It's a part of culture your identity, so many different things and that's how we all got along.

I vividly remember having dinner with Zad and he's eating guac I'm eating hummus before we walked into mcal Flores. We were talking about Coridos which are storytelling through music. I had a Coro made about my father by a local artist in M; I started playing the song My, my father's Coro oh man that's that kills it that's amazing man that's amazing oh that's amazing man so the next stop was mcal Flores.

The owner Jay Schroeder has become a good friend because we're there so much. And we gave him a proper Mexican nickname a few weeks ago; Jay became J M, I totally do not have the ability to live up to that. He worked as a bar manager for Rick bis for many years; he is incredibly passionate about mcal and it's really hard to make good drinks out of mcal but Jay masters it. This gu a drink called Sor you got little bit you got a for the A C ingredients, still a chicken breast. Oh that's like really shitty.

The this guy I don't know if you guys have heard of that place check. mx we have to do a proper mitan yo after drinking mcal Sal go this for the something that kind of naturally develops when you're Mexican and you're drinking is a big Mexican yell should I do it? I'll do one you do one all right next stop was a big end of the night party here got this with weapon so my dad was like you should have at least one bottle of tequila for every two people and I'm like are you kidding me. I've got one for every five people he's like how many you're a Mexican and I normal math is like five people per bottle of tequila, Mexican math is two on a scale of 1 to 10.

I know you've done a lot of these like where are we at right now on drunk scale? We're at no a Dr fun scale fun fun fun scale fun scale 15. 15 we haven't even gotten back to yo honestly I haven't seen the brother on any of the show just got real just got real all right hey M soon as we walked in the band just started jamming; group of loss was just playing some hits this is my mom she was calling me earlier wondering why we were running a little late. She said uh you're a little too wasted to be making dinner tonight and I was like we prepared something that isn't typical that we don't serve on the menu flas are little rolled up tacos that are filled with gabas quickly fresh fried till they're golden brown on the outside then adding lettuce tomato some fresh cream and some homemade salsa it gives the Carnitas a whole new feel to it now this is a true Mexican line operation. We've got my mom we've got two waitresses that have been with us for 15 years everybody in this line is family that's how this restaurant operates all in all fantastic, a great time I felt like like we were back in me truck

"WEBVTTKind: captionsLanguage: enit's a little mole Mana manes it's a a saying in Mexico the mole should if if it's really good you should be rushing through and it should stain your tablecloth so atanos Alonso M has 27 ingredients is that the best so good that uh apparently my friends decided to do a mle shot Mo shot we're doing that already first Mo shot that's a you slow-mo that and then you just say this is when it got weird this is when it got weird all over meico I've never seen a b shot I'm maros Carvajal co-owner of gapan in pilson we specialize in carnitas chicharon and the side dishes that commonly accompany Caritas caras rapan was started by my father in 1975 here in pilson pilson's always been an immigrant community in the 60s it was a community of CCH and polish origin now it's become a booming area for Mexican culture Mexican food and uh it makes for a really really interesting neighborhood this is my dad um his name is inoco Carvajal but everybody calls him Elo Elo caras we serve Carnitas which is a dish native ganas it's essentially slow cooked pork the whole hog for about 2 hours uh in its own fat and naturally rendered pork oil and it's cooked till it's nice and crispy golden brown on the outside and tender and and moist on the inside this is our walk-in cooler where we store all of the gas so after we sear them and lock in all the juices we store them and the following day we start turning them in garas we've got a couple thousand lbs of shoulders on this side we've got racks of ribs in the back all the different cuts that go into making caranas are here we cook uh 6800 lb of pork a week we uh make a lot of Carnitas for a lot of hungry Carnitas eaters out there it's traditionally sold by the pound rather than an individual Taco usually about a half a pound a person and you can select which cuts of meat you'd like there's shoulder ribs pork belly pork skin or you can do stio which is a mix of all of it the Carnitas are brought to your table placed at the center then you've got big stack of steamy hot tortillas Salsas and all the toppings meant to be shared my dad was part of a wave of of immigrants from Mexico in the late 60s that came here for work I went to the University of Michigan and after I graduated uh had a stint uh working in finance for 8 years but decided to get back into our family business when I moved away to college and realized good Mexican food is extremely hard to come by I started getting more and more of an appreciation for it and really started to see big picture that we feel a need for our community we saw Carnitas but we also sell Nostalgia for Mexico last night we started at the restaurant and it was amazing to have some of my best friends Aaron a good friend of mine when we worked in finance and then my roommates from college Gino and Zia were there they've always been along for all the good times zad and his brother I call them my Hermanos arabes my my Arab brothers because uh there's a lot of cultural exchange going on there before we even left the building I think there were already two shots fired you ever been on a show while drunk no that's scary part we walked over to S rabanitos and S rabanitos is a new restaurant in pilson Al cons the chef has been a longtime customer of ours he worked for Rick bis for many many years and uh he opened up his own restaurant we have almost a one year open I'm very excited the food for me is like very traditional some of those flavors we have in G State something that you rarely see outside of Mexico is sangrita and sangrita is essentially like a chaser for your tequila it's like a blood Bloody Mary it's like it's like a bloody Maria um you sip a little tequila you sip a little Sangita and you just kind of slip into a good place gu okay Alo always sneaks the radishes in there there's a story behind the name of his restaurant his father was a radish farmer in in Guero and every day had sent him and His Four Brothers to the center of town with a bucket full of radishes they would sell them in the streets he started calling his sons the five radishes ranito radish is my S and also my passion Alonso prepared a typical dish from Guerrero and chil has the Poo with mole the mole from Guerrero is uh a little sweeter than your typical mle it's traditional in Mexico in the breakfast morning everybody making like en chilas and chil they feel need chicken with a caramel onions and black beans mix all of it with a moo Guerrero Alonso prepared one of his specials camaron gados which are shrimps that are grilled with just a little bit of cheese on top of them with a vet of green rice and he PRS a really really wonderful creamy salsa uh made out of Chile poblano and you mix all those things together put it inside one of his homemade tortillas that he makes on the spot and it is just fantastic you've had shrimp a million times but that Balano sauce and then the the green rice is something else the first bottle uh didn't make it through uh the first restaurant uh and then we strategically decided to make a pit stop back at K won pick up another bottle nowhere to go but up from there all right hey I want to get some Che go for it my my mom's apparently still doing her hair she's not camera ready yet all right let's keep going what do you got a chicharon roie so good yeah that's it walk in the streets eating chicharon that's right pillen is another really really cool newcom to the neighborhood my friend Cesar open pilson the concept that we have for the restaurant it is the um gastro Cantina we have traditional Mexican dishes but with a little twist he has a really really big passion for art and he has a big passion for food Tessa prepared a typical drink from halisco a canito this is very famous where my mother is from from M Candi usually it comes in a clay pot so I tried to recreate that with this drink the traditional recipe calls for grapefruit juice but I decided to use a grapefruit rler he takes inspiration from all over Mexico that he blends with typical American you know bar food so we had wings that were glazed with Chipotle Tamarindo glaze this is uh my take from the traditional mix made with ribs we had a burger that had uh Sano blended into the Patty wings are rock yeah these aren the TGI Friday Wings these are the are they better than that they're a little bit better Cesar had a a mcal tasting red set up for us and he introduced his secret weapon for the night yeah this is salano warm salt so who brought this up over the Border cuz I know it typically my mother brought me these Mescal is derived from an agab that often times has a a little bit of larvae and a little worm that lives inside of it they take that worm and they dry it out and they grind it and they mix it with salt and spices to make Salan says that a special batch also had ground up grasshopper in the salt as well so the next stop was missel Flores up in Logan Square we managed to kidnap sesad and he uh he was he was a good sport about it he jumped in and uh was excited to go along Adon got a little disgruntled because he had a ride in the back here's my brother in the back I'm in the back man the back be we all we went to college together we our roommates and randomly lived with this guy and unfor my brother and he showed us Middle Eastern culture we've shown him Mexican culture food unites people all the time food and boo right it's a part of culture your identity so many different things and that's how we all got along I vividly remember having dinner with with zad and he's eating guac I'm eating hummus before we walked into mcal Flores we were talking about coridos which are storytelling through music I had a Coro made about my father by a local artist in M I started playing the song My my father's Coro oh man that's that kills it that's amazing man that's amazing oh that's amazing man so the next stop was melas Flores the owner Jay Schroeder has become a good friend cuz we're there so much and we gave him a proper Mexican nickname a few weeks ago Jay became J M I totally do not have the ability to live up to that he worked as a bar manager for Rick bis for many years he is incredibly passionate about mcal and it's really hard to make good drinks out of mcal but Jay Masters it this gu a drink called Sor you got little bit you got a for the A C ingredients you still a chicken breast o that's like really shitty the this guy I don't know if you guys have heard of that place check. mx. we have to do a proper mitan yo after drinking mcal Sal go this for the something that kind of naturally develops when you're Mexican and you're drinking is a big Mexican yell should I do it I'll do one you do one all right next stop was a big end of the night party here got this with weapon so my dad was like you should have at least one bottle of tequila for every two people and I'm like are you kidding me I've got one for every five people he's like how many you're a Mexican and I normal math is like five people per bottle of tequila Mexican math is two on a scale of 1 to 10 I know you've done a lot of these like where are we at right now on drunk scale we at no a Dr fun scale fun fun fun scale fun scale 15 15 we haven't even gotten back to yo honestly I haven't seen the brother on any of the show just got real just got real all right hey M soon as we walked in the band just started jamming group of loss was just playing some hits this is my mom she was calling me earlier wondering why we were running a little late she said uh you're a little too wasted to be making dinner tonight and I was like we prepared something that isn't typical that we don't serve on the menu flas are little rolled up tacos that are filled with gabas quickly fresh fried till they're golden brown on the outside then adding lettuce tomato some fresh cream and some homemade salsa it gives the Carnitas a whole new feel to it now this is a true Mexican line operation we've got my mom we've got two waitresses that have been with us for 15 years everybody in this line is family that's how this restaurant operates all in all fantastic a great time I felt like like we were back in me truckit's a little mole Mana manes it's a a saying in Mexico the mole should if if it's really good you should be rushing through and it should stain your tablecloth so atanos Alonso M has 27 ingredients is that the best so good that uh apparently my friends decided to do a mle shot Mo shot we're doing that already first Mo shot that's a you slow-mo that and then you just say this is when it got weird this is when it got weird all over meico I've never seen a b shot I'm maros Carvajal co-owner of gapan in pilson we specialize in carnitas chicharon and the side dishes that commonly accompany Caritas caras rapan was started by my father in 1975 here in pilson pilson's always been an immigrant community in the 60s it was a community of CCH and polish origin now it's become a booming area for Mexican culture Mexican food and uh it makes for a really really interesting neighborhood this is my dad um his name is inoco Carvajal but everybody calls him Elo Elo caras we serve Carnitas which is a dish native ganas it's essentially slow cooked pork the whole hog for about 2 hours uh in its own fat and naturally rendered pork oil and it's cooked till it's nice and crispy golden brown on the outside and tender and and moist on the inside this is our walk-in cooler where we store all of the gas so after we sear them and lock in all the juices we store them and the following day we start turning them in garas we've got a couple thousand lbs of shoulders on this side we've got racks of ribs in the back all the different cuts that go into making caranas are here we cook uh 6800 lb of pork a week we uh make a lot of Carnitas for a lot of hungry Carnitas eaters out there it's traditionally sold by the pound rather than an individual Taco usually about a half a pound a person and you can select which cuts of meat you'd like there's shoulder ribs pork belly pork skin or you can do stio which is a mix of all of it the Carnitas are brought to your table placed at the center then you've got big stack of steamy hot tortillas Salsas and all the toppings meant to be shared my dad was part of a wave of of immigrants from Mexico in the late 60s that came here for work I went to the University of Michigan and after I graduated uh had a stint uh working in finance for 8 years but decided to get back into our family business when I moved away to college and realized good Mexican food is extremely hard to come by I started getting more and more of an appreciation for it and really started to see big picture that we feel a need for our community we saw Carnitas but we also sell Nostalgia for Mexico last night we started at the restaurant and it was amazing to have some of my best friends Aaron a good friend of mine when we worked in finance and then my roommates from college Gino and Zia were there they've always been along for all the good times zad and his brother I call them my Hermanos arabes my my Arab brothers because uh there's a lot of cultural exchange going on there before we even left the building I think there were already two shots fired you ever been on a show while drunk no that's scary part we walked over to S rabanitos and S rabanitos is a new restaurant in pilson Al cons the chef has been a longtime customer of ours he worked for Rick bis for many many years and uh he opened up his own restaurant we have almost a one year open I'm very excited the food for me is like very traditional some of those flavors we have in G State something that you rarely see outside of Mexico is sangrita and sangrita is essentially like a chaser for your tequila it's like a blood Bloody Mary it's like it's like a bloody Maria um you sip a little tequila you sip a little Sangita and you just kind of slip into a good place gu okay Alo always sneaks the radishes in there there's a story behind the name of his restaurant his father was a radish farmer in in Guero and every day had sent him and His Four Brothers to the center of town with a bucket full of radishes they would sell them in the streets he started calling his sons the five radishes ranito radish is my S and also my passion Alonso prepared a typical dish from Guerrero and chil has the Poo with mole the mole from Guerrero is uh a little sweeter than your typical mle it's traditional in Mexico in the breakfast morning everybody making like en chilas and chil they feel need chicken with a caramel onions and black beans mix all of it with a moo Guerrero Alonso prepared one of his specials camaron gados which are shrimps that are grilled with just a little bit of cheese on top of them with a vet of green rice and he PRS a really really wonderful creamy salsa uh made out of Chile poblano and you mix all those things together put it inside one of his homemade tortillas that he makes on the spot and it is just fantastic you've had shrimp a million times but that Balano sauce and then the the green rice is something else the first bottle uh didn't make it through uh the first restaurant uh and then we strategically decided to make a pit stop back at K won pick up another bottle nowhere to go but up from there all right hey I want to get some Che go for it my my mom's apparently still doing her hair she's not camera ready yet all right let's keep going what do you got a chicharon roie so good yeah that's it walk in the streets eating chicharon that's right pillen is another really really cool newcom to the neighborhood my friend Cesar open pilson the concept that we have for the restaurant it is the um gastro Cantina we have traditional Mexican dishes but with a little twist he has a really really big passion for art and he has a big passion for food Tessa prepared a typical drink from halisco a canito this is very famous where my mother is from from M Candi usually it comes in a clay pot so I tried to recreate that with this drink the traditional recipe calls for grapefruit juice but I decided to use a grapefruit rler he takes inspiration from all over Mexico that he blends with typical American you know bar food so we had wings that were glazed with Chipotle Tamarindo glaze this is uh my take from the traditional mix made with ribs we had a burger that had uh Sano blended into the Patty wings are rock yeah these aren the TGI Friday Wings these are the are they better than that they're a little bit better Cesar had a a mcal tasting red set up for us and he introduced his secret weapon for the night yeah this is salano warm salt so who brought this up over the Border cuz I know it typically my mother brought me these Mescal is derived from an agab that often times has a a little bit of larvae and a little worm that lives inside of it they take that worm and they dry it out and they grind it and they mix it with salt and spices to make Salan says that a special batch also had ground up grasshopper in the salt as well so the next stop was missel Flores up in Logan Square we managed to kidnap sesad and he uh he was he was a good sport about it he jumped in and uh was excited to go along Adon got a little disgruntled because he had a ride in the back here's my brother in the back I'm in the back man the back be we all we went to college together we our roommates and randomly lived with this guy and unfor my brother and he showed us Middle Eastern culture we've shown him Mexican culture food unites people all the time food and boo right it's a part of culture your identity so many different things and that's how we all got along I vividly remember having dinner with with zad and he's eating guac I'm eating hummus before we walked into mcal Flores we were talking about coridos which are storytelling through music I had a Coro made about my father by a local artist in M I started playing the song My my father's Coro oh man that's that kills it that's amazing man that's amazing oh that's amazing man so the next stop was melas Flores the owner Jay Schroeder has become a good friend cuz we're there so much and we gave him a proper Mexican nickname a few weeks ago Jay became J M I totally do not have the ability to live up to that he worked as a bar manager for Rick bis for many years he is incredibly passionate about mcal and it's really hard to make good drinks out of mcal but Jay Masters it this gu a drink called Sor you got little bit you got a for the A C ingredients you still a chicken breast o that's like really shitty the this guy I don't know if you guys have heard of that place check. mx. we have to do a proper mitan yo after drinking mcal Sal go this for the something that kind of naturally develops when you're Mexican and you're drinking is a big Mexican yell should I do it I'll do one you do one all right next stop was a big end of the night party here got this with weapon so my dad was like you should have at least one bottle of tequila for every two people and I'm like are you kidding me I've got one for every five people he's like how many you're a Mexican and I normal math is like five people per bottle of tequila Mexican math is two on a scale of 1 to 10 I know you've done a lot of these like where are we at right now on drunk scale we at no a Dr fun scale fun fun fun scale fun scale 15 15 we haven't even gotten back to yo honestly I haven't seen the brother on any of the show just got real just got real all right hey M soon as we walked in the band just started jamming group of loss was just playing some hits this is my mom she was calling me earlier wondering why we were running a little late she said uh you're a little too wasted to be making dinner tonight and I was like we prepared something that isn't typical that we don't serve on the menu flas are little rolled up tacos that are filled with gabas quickly fresh fried till they're golden brown on the outside then adding lettuce tomato some fresh cream and some homemade salsa it gives the Carnitas a whole new feel to it now this is a true Mexican line operation we've got my mom we've got two waitresses that have been with us for 15 years everybody in this line is family that's how this restaurant operates all in all fantastic a great time I felt like like we were back in me truck\n"