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Saucy Chick Rotisserie

Hay Comida En La Calle
Imagine the spice combinations at this Mexican plus Indian rotisserie chicken restaurant that's 100% family made.
Show transcript
00:00
When we started Sausage Chick for history, it was born out
00:02
of the idea of customization.
00:05
I love stuff that is spicy where I felt like a little bit more
00:09
zesty and bold.
00:11
I've said this before.
00:12
Like I've never felt so connected to the heartbeat of L A.
00:17
We've all heard.
00:20
But in every city there are Latino chefs who proudly wrap their
00:24
culture in the kitchen.
00:25
We hit the streets to find them and tell their stories.
00:29
This is my name is Raya Patel Michelle and I co own Saucy Chick
00:38
History.
00:39
My name is Marcel Michelle.
00:40
I'm the co owner of Saucy Chick History.
00:43
I am South Asian.
00:44
I'm Indian.
00:46
I'm an immigrant and my parents are refugees.
00:48
Both my parents MD from Mexico for the most part, like the menu
00:53
items come from our childhoods, right?
00:56
So for me, I really wanted to reframe Indian food pasta chicken
00:59
history.
01:00
We've designed a menu that centers around and really showcases
01:05
the through line between my Indian culture and family as well
01:09
as Marcel's Mexican culture and family.
01:12
And so we do create two different chickens.
01:15
Each one is hand brined and marinated for 24 hours.
01:20
The chicken, which is marinated in caramelized onions, garlic
01:24
ginger cumin.
01:26
And then we have the, which is inspired by the by.
01:30
It's actually one of my favorite dishes.
01:38
We decided to invest in a ghost kitchen.
01:40
What's nice about a ghost kitchen is that it's a lower barrier
01:44
to entry.
01:45
A ghost kitchen is a food prep and cooking space.
01:48
There's no storefront or indoor dining food take out and delivery
01:52
spooky.
01:54
So June, have you ever been in a ghost kitchen before?
01:56
Yeah, me neither.
01:58
So this bread was put together for us by sausage.
02:01
I am so excited to try the cucumber salad, the rice with Indian
02:05
spices on the mom's beans.
02:08
I'm gonna start with the cucumber salad.
02:11
Mm mm.
02:13
Oh, super, super refreshing sweet.
02:17
It has a sweet tangs to it.
02:19
How does it taste?
02:22
Yes.
02:26
We want to make sure that everyone has a great experience with
02:30
our food.
02:30
So we don't take for granted.
02:32
It's been a lot of hard work, but we have some amazing people
02:35
that support us.
02:36
My parents, her parents, the restaurant mentors have been
02:39
a huge, huge value.
02:42
I think what you'll find is that because there's so much heart
02:45
is that we all want to see each other win and I think it's more
02:48
than just mentorship as championship like they believe in
02:52
Well, if they believe in us, how can we not believe in ourselves
02:56
We're super grateful for um Sorry, we do take it to heart what
03:04
we're doing has a purpose.
03:07
I want people to really experience the flavors of our cultures
03:11
and really have a fulfilling experience.