00:09
Right via taking over the grand.
00:12
How you doing? I don't want no problems.
00:20
if you look at our taco,
00:21
chances are you've never seen a taco like that.
00:24
If you put all the tacos of Los Angeles,
00:26
all next to each other,
00:28
the one taco you'll be able to identify is most likely our
00:31
taco. How do you like the tacos?
00:34
Fantastic. Best in L A baby.
00:37
I need to separate myself from everybody else.
00:40
And then that's when I incorporated the blue corn tortilla.
00:42
Like let me do something different.
00:44
I rolled the dice on it and then that's when I like
00:46
designed the taco. I made it one time and I never
00:49
switched the recipe but it's perfect.
00:55
Oh Delicious. Oh Finesse.
00:57
You got the pinky out.
00:58
This is not a dream.
01:00
L A didn't have his own tacos until we came in the
01:03
scene. Now we have our thing called tacos de Los A
01:06
Let me see that play right there.
01:07
Chefs here. I need rosetta to say that.
01:09
What do you say that?
01:12
Who told you how to make tacos?
01:13
My grandma's the one that taught me the secret to good cooking
01:15
As long as you cook,
01:16
everything with love, everything's gonna taste that much better.
01:18
It's quality over quantity here.
01:19
High quality ingredients, tacos,
01:28
tacos is, is all about love and about making you feel
01:31
welcome, making you feel at home.
01:32
We wouldn't be here talking with you or getting ready for service
01:35
and getting ready to open up our second restaurant at the Grand
01:38
Central market. Oh my.
01:41
I was number two big things,
01:43
good things coming 26 ft.
01:45
Highest sign in the Grand Central market to see this.
01:49
And it's like, so are real.
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