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Tamarindo Antojeria

What's Good In Your Hood
This mother and son team bring their favorite recipes from Mexico to their casual diner. Plus, a bike stand?
Show transcript
00:01
When I was younger we had a and my mother divorced, left the
00:05
to my father and to see my mother not have her own business.
00:09
I wanted to invest in her.
00:10
It was good in your neighborhood.
00:13
From the east to the west showing nothing but the very best
00:16
Oak Town Raider Nation at off 12th Street Station.
00:21
Their inspirations making ways of good.
00:24
Check them out on what's good in your hood.
00:30
Hey, everybody here we are in Oakland, California, Oaktown
00:33
Bay area, NorCal.
00:34
What up?
00:35
And we're at, we're gonna have some traditional Mexican food
00:39
just like Abuela.
00:40
Made it.
00:40
Let's go check it out.
00:43
Oh, yeah.
00:44
What's good in your hood is all about good food by good people
00:48
doing good in their community to is my favorite meat.
00:52
So I always get whatever that's on the.
00:54
And in Oakland this mother son duel is holding it down doing
00:58
just that.
00:59
A lot of people were against me opening up this place.
01:01
Also in downtown, I said the only thing that passes through
01:04
Oakland is bullets.
01:06
He was like, you know everybody saying that it's like we will
01:08
make the difference.
01:09
He was a believer.
01:11
We will make the difference.
01:12
You see, my mother not have her own business.
01:14
I wanted to invest in her when it comes to taking it back to their
01:18
roots.
01:19
Gloria is meticulous in her pursuit of authenticity and believe
01:23
me, it's the real deal.
01:24
Tell me, what do you think the secret has been for you guys?
01:26
We kind of educated the people the way you know, uh in Mexico
01:29
how it's social food, you know, and are social food.
01:33
You go and you share and to me, very hard to bring my kind of food
01:37
also because it was nowhere around the kind of food I was gonna
01:41
represent like Yucatan Peninsula.
01:43
We do the Sonora, we did the Tijuana, we got the, you know, the
01:49
street food.
01:50
We were just bringing something that was actually actually
01:54
authentic and the real critics really uh you know, I think
01:57
we both, we both agree or they could come and say, you know what
02:01
There's a place I could come and get it with those uh menu items
02:03
that you can put you on the map.
02:04
It, it is, it is, it really is.
02:08
It's hard to imagine that a once dilapidated neighborhood
02:11
in downtown Oakland is now host to thriving businesses.
02:15
Owing a big thanks to this duo.
02:18
It's really good food tender, lots of flavors.
02:20
It's like the food is making out with me.
02:23
Mm mom and son working together.
02:26
What is that like?
02:27
How does that work?
02:28
Well, I'm gonna say something.
02:30
I'm gonna say it.
02:31
I mean, yeah, it is, it is difficult.
02:32
It is difficult.
02:34
Right?
02:34
As anybody would think.
02:35
And I'm always gonna be strict with him and I don't care what
02:37
he says.
02:38
We bump heads all the time, but at the end of the day, this is
02:41
our place together and we both have great ideas and we both
02:45
bring, uh, things to the table coming up next.
02:49
And what's, what's this mechanism called here?
02:55
So, here we are in the kitchen.
02:56
Uh, and we're gonna be making one of her favorite dishes called
03:00
and it's originated from Mexico City for anybody who's listening
03:04
translates to white girl barbecue.
03:08
Ok.
03:08
So you're ready with your aprons because you are going to do
03:11
this.
03:12
We have our marinated meat.
03:14
So all you do is just slice it down, kind of like push it back
03:18
And what's, what's this mechanism called here?
03:20
Slicing?
03:21
Can you feel the heat?
03:23
I feel the heat?
03:23
Oh my God.
03:24
And I'm doing as best as I can.
03:25
You're doing really good.
03:26
Thank you.
03:26
I think you have enough for our all right.
03:29
Uh Glod, what are we doing at this step?
03:30
So we're gonna go through the grill onions.
03:33
Oh my God, you guys, this smells so good while that's cooking
03:37
We're gonna get our handmade tortilla, which we do here.
03:40
You're gonna get some cheese.
03:42
Have you had before?
03:43
Uh, I had, I have had a past before but I've never had a, oh, wow
03:47
Check that out.
03:48
That's beautiful.
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Wow!
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Ok.
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We're gonna garnish it.
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Remember you're gonna put some cilantro onions and some radishes
03:54
and then you get your little lime so it's time to taste it.
04:00
Mm.
04:00
Oh, my God.
04:02
Oh my God.
04:07
The best thing I've ever made when Tex Mex was the popular thing
04:12
They took it back to their roots to offer up what no one was doing
04:15
from the food to the decor.
04:17
I had the opportunity to work with four traditional women
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were better than school.
04:22
And you know, learning from them, all the central dishes and
04:26
all their flavors saw their secrets.
04:28
And you know, I collected a lot of recipes everywhere.
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I went in every restaurant.
04:32
I went in Mexico.
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I was very fortunate.
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I will go in with the chef, you know, uh my name is so and so I would
04:37
love to take this back to my restaurant and present the state
04:41
the way it should be, you know, share it to you.
04:43
That's what I do build it and they will come and the people are
04:47
showing up in droves from a small family shop to a lunch, providing
04:52
a place for locals visitors and burgeoning foot traffic.
04:55
Talk about some of the things that you guys have been involved
04:57
in that have helped the community.
04:59
I helped start this project called El Taco Bike.
05:01
El Taco Bike.
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What that did was gave that barrier of entry for a small entrepreneur
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Want to be in a food business.
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They can't afford uh maybe a restaurant that's, that's gonna
05:12
cost them 200,000.
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So what can they do?
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Can they afford it?
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So, the Taco bike was a project where helping small entrepreneurs
05:19
do a food business with a low entry coming up next, stay right
05:24
there.
05:25
You'll see me do the Taco Challenge.
05:48
Taco Challenge on the, we're gonna deliver tacos or do you
05:52
No.
05:55
Hey, everybody here.
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I am with Alfonso El Taco bike and an empty parking lot.
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I'm about to do the Taco challenge.
06:01
A 32nd bike tour of the parking lot.
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I know it sounds crazy and it is, but we're gonna do it.
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Let's check it out.
06:15
321, go the bike that's called the hurry up.
06:24
You're not gonna make it.
06:27
I heard that.
06:29
Oh, you see, you gotta cut the corner.
06:30
Yeah.
06:32
Yeah.
06:33
There.
06:33
I don't know if he would make it.
06:35
Yeah.
06:37
Yes.
06:39
46 seconds.
06:40
Dam it next time, buddy.
06:45
All right, guys, I didn't make the challenge.
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I got 46 seconds or 32nd challenge.
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It's fine.
06:52
You know who the real winner is?
06:54
The Taco bike because it's a great invention.
06:57
It's gonna help a lot of people become their own bosses and
07:00
I really hope it does.
07:01
Well, the dominguez family risked everything by opening
07:05
and with the pebble in the pond that rippled old town Oakland
07:08
into a thriving community.
07:10
So paint a picture for me.
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What was all of this?
07:12
You know, when you guys came in here in 2009 10, the economy
07:16
popped, right?
07:17
So I called the bubble, the bubble pops and a lot of retail closed
07:22
This whole block was actually empty.
07:24
So I uh proposed this project called Papa where I'm literally
07:28
popping up a neighborhood.
07:29
It was a collaboration between the city, the landlords, the
07:32
existing landlords at that time and the community and what
07:35
we did, we came in and told the landlords, hey, look, let me
07:38
um curate these empty spaces.
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And what we'll do is we'll give them six months free rent.
07:43
After the six month free trial, we'll see how their books are
07:45
doing.
07:46
We'll see how we could kind of grow this neighborhood organically
07:49
Sounds like you opened up an entire neighborhood.
07:51
You pretty much was the one for the landlord and we went for
07:54
the community and we went for the small mom and pop shops and
07:56
you gotta have and that's what's good in your hood.