WEBVTT 1 00:00:00.920 --> 00:00:04.000 This is Latino USA, the radio journal of News and 2 00:00:04.160 --> 00:00:09.280 Kurturre Latino usaix Le Latino Usa. I'm Maria Inojosa. We 3 00:00:09.400 --> 00:00:13.000 bring you stories that are underreported but that mattered to you, 4 00:00:13.160 --> 00:00:14.840 overlooked by the rest of the media. 5 00:00:14.640 --> 00:00:16.720 And while the country is struggling to deal with these, 6 00:00:16.760 --> 00:00:19.960 we listen to the stories of black and Latinos, Studios United, 7 00:00:20.079 --> 00:00:24.919 Latino Front, a cultural renaissance organizing at the forefront of 8 00:00:24.960 --> 00:00:25.520 the movement. 9 00:00:26.239 --> 00:00:32.200 I'm Maria Inojosa, nose Bayan, Hey, hey, hey, hey, get us. 10 00:00:32.720 --> 00:00:37.200 Latino USA is celebrating thirty years today, Ain't that amos? 11 00:00:37.280 --> 00:00:39.879 And we would love to hear from you. Dear listener. 12 00:00:40.440 --> 00:00:43.159 Do you want to share with us exactly what Latino 13 00:00:43.240 --> 00:00:45.559 USA has meant to you? Do you have a birthday 14 00:00:45.560 --> 00:00:49.160 wish for us? Leave us a voicemail at six four 15 00:00:49.280 --> 00:00:52.880 six five seven to one one two two four. That's 16 00:00:53.240 --> 00:00:57.280 six four six five seven to one one two two four, 17 00:00:57.480 --> 00:01:00.400 and we might feature your message in an upcoming show 18 00:01:00.800 --> 00:01:09.280 Grassias from Fudro Media and PRX. It's Latino USA. I'm 19 00:01:09.319 --> 00:01:14.880 Maria Noofosa. Today, Madre Aijor, mother and son, chefs sare 20 00:01:14.959 --> 00:01:19.240 La Martinez and Aaron Sanchez reflect on their careers and 21 00:01:19.400 --> 00:01:29.720 their relationship. Chefs sare La Martinez and Aaron Sanchez have 22 00:01:29.880 --> 00:01:35.120 each had long and successful careers, but recently this mother 23 00:01:35.280 --> 00:01:39.480 and son duo decided to join forces. 24 00:01:40.319 --> 00:01:42.679 Welcome everyone to another episode of Cooking in Mexican from 25 00:01:42.680 --> 00:01:45.920 eighty see. I'm your host, Aron Sanchez alongside my beautiful. 26 00:01:45.480 --> 00:01:47.640 Mother cere La Martinez. 27 00:01:48.000 --> 00:01:50.600 Wonderful. Today we're going to be talking about edible bugs. 28 00:01:50.400 --> 00:01:53.000 And in their podcast Cooking in Mexican from A to Z, 29 00:01:53.520 --> 00:01:56.440 Aaron and sare last year recipes and talk about the 30 00:01:56.600 --> 00:02:01.040 ingredients that make up different Mexican dishes like bayniya, tomatillos 31 00:02:01.120 --> 00:02:02.200 and chiles verdez. 32 00:02:02.760 --> 00:02:06.560 My mom is, without a doubt, undisputably the queen of 33 00:02:06.640 --> 00:02:07.360 Mexican food. 34 00:02:08.560 --> 00:02:12.800 The goddess Sarelas and Aaron's love of Mexican food and 35 00:02:12.880 --> 00:02:16.359 their desire to educate people about it is actually a 36 00:02:16.400 --> 00:02:20.840 family tradition. Sarella grew up along the US Mexico border 37 00:02:21.000 --> 00:02:24.480 in a Waprieta so Nora, spending time in the kitchen 38 00:02:24.520 --> 00:02:28.120 with her mom, Memma, who was also a well known 39 00:02:28.400 --> 00:02:29.280 Mexican cook. 40 00:02:29.600 --> 00:02:32.160 We have a unique distinction of being three generations of 41 00:02:32.200 --> 00:02:34.840 cookbook authors, which I think is really amazing. 42 00:02:35.880 --> 00:02:38.760 Aaron was born in El Paso. He grew up in 43 00:02:38.800 --> 00:02:41.760 New York City with his mom and twin brother, Rodrigo. 44 00:02:42.639 --> 00:02:46.520 When Sarela arrived in New York and decided to open 45 00:02:46.560 --> 00:02:52.280 her own restaurant called Sarelas, it was a huge deal, 46 00:02:53.760 --> 00:02:55.840 not only for Mexicans like me who had been looking 47 00:02:55.880 --> 00:02:59.960 for authentic Mexican food for a long time, but for everybody, 48 00:03:00.440 --> 00:03:05.000 and Saree Las restaurant was like the place to be seen. 49 00:03:05.600 --> 00:03:08.200 And also if you were lucky like I was, you'd 50 00:03:08.240 --> 00:03:11.760 get invited to Sada LA's private dinner parties where there'd 51 00:03:11.760 --> 00:03:15.280 be like seventy five people eating with food that she 52 00:03:15.720 --> 00:03:20.560 was cooking herself. What Sada La did in New York 53 00:03:20.560 --> 00:03:25.400 City was basically bring Mexican food into the mainstream of 54 00:03:25.440 --> 00:03:27.880 New York City, and so she got a lot of attention, 55 00:03:28.040 --> 00:03:32.200 which led to cookbook deals and TV shows on PBS 56 00:03:32.800 --> 00:03:34.480 like Saree Las Veracruz. 57 00:03:35.080 --> 00:03:38.600 Just what is a saca win It's a gigantic taman. 58 00:03:39.040 --> 00:03:39.560 There are too. 59 00:03:39.600 --> 00:03:42.680 Man and her son ad On was witnessing all of 60 00:03:42.720 --> 00:03:46.640 this food culture, so he followed in his mom's footsteps, 61 00:03:47.000 --> 00:03:50.560 he opened a Pan Latin American restaurant, and eventually he 62 00:03:50.680 --> 00:03:58.200 was on TV shows like Master Chef, Chopped, and Taco Trip. Now, 63 00:03:58.520 --> 00:04:04.000 over three decades since Sarela opened her eponymous restaurant, there 64 00:04:04.000 --> 00:04:08.480 has been an explosion of Mexican food all over New 65 00:04:08.560 --> 00:04:11.240 York City. I mean, it says a lot that when 66 00:04:11.280 --> 00:04:13.560 I first got to New York in nineteen seventy nine, 67 00:04:13.680 --> 00:04:16.440 there were no tortillas that you could puie in this 68 00:04:16.600 --> 00:04:21.279 city essentially, and now this many decades later, you have 69 00:04:21.440 --> 00:04:26.039 people who are specializing in particular kinds of Mexican cuisine, 70 00:04:26.160 --> 00:04:29.799 but you've also got Mexican street food by your food. 71 00:04:30.120 --> 00:04:33.839 It has changed the culinary landscape of this city forever. 72 00:04:35.480 --> 00:04:38.880 Sarela is seventy five years old now, but is no 73 00:04:38.960 --> 00:04:44.400 longer running a restaurant, but she keeps busy developing recipes 74 00:04:44.440 --> 00:04:48.039 and working on other projects. Meanwhile, forty seven year old 75 00:04:48.040 --> 00:04:52.760 ad On is still working in the restaurant industry. So 76 00:04:52.839 --> 00:04:56.640 today they get on a call, Sarela from her bustling 77 00:04:56.680 --> 00:04:59.479 New York City apartment and ad On from his home 78 00:04:59.560 --> 00:05:02.560 in Nework Lands. They're going to talk about the early 79 00:05:02.680 --> 00:05:06.120 years in New York City. And how they're navigating. Sadie 80 00:05:06.160 --> 00:05:11.640 last Parkinson's. Here are Sadie, La Martinez and Adon Sanchez 81 00:05:11.960 --> 00:05:13.240 in conversation. 82 00:05:18.880 --> 00:05:21.599 And Mom, good to see you. I love you, I 83 00:05:21.680 --> 00:05:24.719 miss you. I think about you every day. I'm happy 84 00:05:24.760 --> 00:05:26.600 that you had a good time in Los Angeles. I'm 85 00:05:26.600 --> 00:05:29.520 back in New Orleans. I was away from work this 86 00:05:29.560 --> 00:05:30.960 week and so I'm excited to see you. 87 00:05:31.080 --> 00:05:33.479 It's good to see you. Baby. You get to working 88 00:05:33.520 --> 00:05:34.760 places like the Bahamas. 89 00:05:35.000 --> 00:05:38.799 Well, yeah, but it doesn't happen easy. You know. Everyone 90 00:05:38.800 --> 00:05:43.000 thinks it's very Methanian and Jinga like they say. But 91 00:05:43.200 --> 00:05:43.640 all good. 92 00:05:47.560 --> 00:05:50.440 Well, we were always the cooking family. First thing was 93 00:05:50.480 --> 00:05:53.480 in the ranch in Shiwawa where I grew up, and 94 00:05:53.520 --> 00:05:55.760 my mother used to cook for all the cowboys and 95 00:05:55.800 --> 00:05:57.840 all the family and all the cousins that went to 96 00:05:57.920 --> 00:06:00.919 miss it all the time. So we are totally food 97 00:06:01.000 --> 00:06:03.680 focused family and we continue. 98 00:06:03.279 --> 00:06:05.920 To be that. Yeah. But also Mom, talk about a 99 00:06:05.960 --> 00:06:10.000 little bit how revolutionary and pioneering memo was. She would 100 00:06:10.000 --> 00:06:12.520 bring all those ingredients that were very foreign. You guys 101 00:06:12.560 --> 00:06:14.640 would do like Chinese food on the ranch, right, Mom, 102 00:06:14.680 --> 00:06:17.360 you would do very different things, right, we did. 103 00:06:17.880 --> 00:06:20.920 She always wanted to write a book. And it's only 104 00:06:21.000 --> 00:06:25.440 recently that I started to understand just how innovative she was, 105 00:06:26.160 --> 00:06:29.000 because you know, let's say I made a pigattio recipe, 106 00:06:29.520 --> 00:06:31.800 and she always added a little something to make it 107 00:06:31.839 --> 00:06:34.840 a more debt to verys that she would toast some 108 00:06:34.920 --> 00:06:37.960 flower and that would give me a nutty's neighbors. So 109 00:06:38.040 --> 00:06:40.000 even though she was doing a lot of the traditional 110 00:06:40.120 --> 00:06:46.200 sono of food, there was always her little treat. You know, 111 00:06:46.360 --> 00:06:50.279 in the north of Mexico, it's totally separate from the 112 00:06:50.279 --> 00:06:53.480 rest of Mexico. So what I grew up in this 113 00:06:53.880 --> 00:06:58.000 so northern food, so no on food, plus international continental 114 00:06:58.440 --> 00:07:02.760 things like ravel, provinceha, that Chinese food and all those 115 00:07:02.760 --> 00:07:05.159 things my mom used to make. But the thing is 116 00:07:05.200 --> 00:07:09.480 that when I opened Cafe Marienbak, which was the first restaurant, 117 00:07:10.120 --> 00:07:14.080 I realized that I didn't know anything about Mexican food. 118 00:07:15.880 --> 00:07:19.920 My mom was great. She was the most generous person 119 00:07:19.960 --> 00:07:22.680 that you can imagine, and she took me and my 120 00:07:22.760 --> 00:07:27.600 friend Laurie on this trip to Wahaka chap As, Yubatan 121 00:07:27.800 --> 00:07:32.960 that approves, and that's what I really learned about Mexican food. 122 00:07:33.400 --> 00:07:36.640 That was not till eighty five and then I became 123 00:07:37.000 --> 00:07:40.440 passionate about it, that said, this has got to be 124 00:07:40.560 --> 00:07:43.320 known in the United States, and that's how I found 125 00:07:43.360 --> 00:07:43.880 that mission. 126 00:07:51.720 --> 00:07:54.920 It was so traditional and non traditional the way we 127 00:07:54.960 --> 00:07:57.880 grew up, you know, it was amazing. My mom has 128 00:07:57.920 --> 00:08:03.000 always been somebody that's cutting edge, pioneer, does not subscribe 129 00:08:03.040 --> 00:08:05.480 to the norm, you know, and always surround us with 130 00:08:05.600 --> 00:08:09.440 really eclectic and quirky people from New York that really 131 00:08:09.480 --> 00:08:12.480 molded a lot of our worldliness. And then we would 132 00:08:12.480 --> 00:08:15.640 also have our traditional side of our family in Mexico, 133 00:08:15.720 --> 00:08:18.760 and so we kind of grew up with this beautiful 134 00:08:18.800 --> 00:08:19.760 balance at both of that. 135 00:08:20.240 --> 00:08:22.600 But you know, it was just so fabulous. You remember 136 00:08:22.640 --> 00:08:24.840 all night I used to go out a lot, the 137 00:08:24.960 --> 00:08:28.000 kids who go away, we all want to lan. It 138 00:08:28.040 --> 00:08:31.160 was just the best. We also all the parties used 139 00:08:31.160 --> 00:08:31.440 to have. 140 00:08:31.920 --> 00:08:34.400 Yeah, yeah, the parties were the big thing, because it 141 00:08:34.440 --> 00:08:37.800 was like this beautiful collage of not just your boyfriend's mom, 142 00:08:37.880 --> 00:08:41.720 but also like really awesome guests that were from all 143 00:08:41.760 --> 00:08:45.200 different walks and inevitably would have a couple of minutes 144 00:08:45.240 --> 00:08:47.400 to talk to me and my brother Ole Ego and 145 00:08:47.480 --> 00:08:49.719 kind of inform us and what was up. You know 146 00:08:49.760 --> 00:08:54.640 what I mean you look performed well, I remember, and 147 00:08:54.679 --> 00:08:58.960 we came with resources to New York City, lots of connections. Yeah, 148 00:08:59.400 --> 00:09:00.760 my mom checked to dream. 149 00:09:02.040 --> 00:09:04.880 When I got here. I came in here right at 150 00:09:04.880 --> 00:09:08.600 the top. I never felt discriminated against. That was totally 151 00:09:08.640 --> 00:09:11.920 accepted because nobody was doing the kind of food that 152 00:09:12.000 --> 00:09:14.400 I was doing, you know at that point, which is 153 00:09:14.520 --> 00:09:18.319 really home style food, and people were just shocked to 154 00:09:18.440 --> 00:09:21.680 have to have these flavors. People wrote things like Mexican 155 00:09:21.720 --> 00:09:27.760 food of incredible finesse, or my food was like discovering colors. 156 00:09:28.080 --> 00:09:31.040 Yeah, but also you are part of the renaissance of 157 00:09:31.080 --> 00:09:36.640 American regional cuisine exactly. That's when Paulpridome and Alice Waters 158 00:09:36.679 --> 00:09:39.640 and all of these pioneers started to break down the 159 00:09:39.679 --> 00:09:43.000 regions of this country and say, look, we have our 160 00:09:43.000 --> 00:09:47.240 own identities. We have a group of ingredients and immigrants 161 00:09:47.280 --> 00:09:49.800 that live here that informed the way that we cook 162 00:09:49.880 --> 00:09:53.600 in these particular regions. It's very interesting time in American 163 00:09:54.040 --> 00:09:56.840 food history, you know. And then because of that, she 164 00:09:57.040 --> 00:10:00.880 was this bright example for me. It was very important 165 00:10:00.880 --> 00:10:03.199 for me early on to distinguish myself from her. 166 00:10:03.679 --> 00:10:06.360 That so not and you have to create your own style. 167 00:10:07.320 --> 00:10:09.040 You know, because you don't want to be imitating me, 168 00:10:09.160 --> 00:10:12.480 because I was, you know, doing very traditional food at 169 00:10:12.480 --> 00:10:15.240 that time. He wanted to be cutting into which is 170 00:10:15.280 --> 00:10:17.880 really a very interesting thing because I don't know and 171 00:10:18.000 --> 00:10:20.920 I had been talking a lot lately about how all 172 00:10:20.920 --> 00:10:24.880 these young chefs wanted to recapture the nineties. See my 173 00:10:25.320 --> 00:10:29.160 chef's my age want to recapture the eighties. Because I 174 00:10:29.200 --> 00:10:31.360 got here in eighty three and that was just about 175 00:10:31.360 --> 00:10:33.880 the time when the restaurant business was starting to bud. 176 00:10:34.480 --> 00:10:37.679 You know, Jonathan Watson had come to town that Boigione 177 00:10:37.880 --> 00:10:41.319 was starting doing it for and have his fabulous restaurant. 178 00:10:41.960 --> 00:10:45.199 Everybody was coming up at that time. So for me 179 00:10:45.320 --> 00:10:47.080 to be able to come in and do like a 180 00:10:47.200 --> 00:10:50.840 new Mexican restaurant and people were spending a lot of money, 181 00:10:50.880 --> 00:10:53.439 and it was just like a dream come true. 182 00:10:58.720 --> 00:11:01.080 Mom. You know, you were very very hard on me 183 00:11:01.160 --> 00:11:03.679 early on. Well, I see the promise. I started way 184 00:11:03.720 --> 00:11:06.560 too early. I look back now and I'm like, wow, Wow, 185 00:11:06.920 --> 00:11:09.120 I could have done with a couple more years under 186 00:11:09.200 --> 00:11:12.000 some other chefs probably and you know, learn a little 187 00:11:12.040 --> 00:11:14.240 bit more of the business side. I had good ideas, 188 00:11:14.280 --> 00:11:17.360 and I think that was kind of what people were 189 00:11:17.400 --> 00:11:20.360 attracted to about me, and then obviously and your road 190 00:11:20.600 --> 00:11:24.440 and my lucks yet and also I come from restaurant royalty, 191 00:11:24.480 --> 00:11:26.319 you know what I mean. So I got a lot 192 00:11:26.320 --> 00:11:27.600 of opportunity really early. 193 00:11:28.080 --> 00:11:30.480 But that was really hard on you because when you 194 00:11:30.480 --> 00:11:32.880 start going to August clubs at night when you were 195 00:11:32.960 --> 00:11:36.160 fourteen and fifteen, I had that you had to be 196 00:11:36.240 --> 00:11:40.080 home by by twelve, and you wouldn't get there and 197 00:11:40.120 --> 00:11:42.480 I would throw a pillow to the stairway and a 198 00:11:42.520 --> 00:11:44.600 blanket and I would say, you're gonna say come on, 199 00:11:44.960 --> 00:11:49.839 let me know. Until he learned it, yeah, yeah. 200 00:11:49.400 --> 00:11:52.320 I was very realistic, you know, growing up, like I 201 00:11:52.440 --> 00:11:55.560 understood what was what, And so every time I would 202 00:11:55.559 --> 00:11:57.840 make a bad decision, like we'd be in Central Park, 203 00:11:57.960 --> 00:12:00.920 or we'd be with our friends and maybe smoking some 204 00:12:00.960 --> 00:12:03.880 weed or something, I'd be like, I already miss curfew, 205 00:12:04.080 --> 00:12:06.199 so let's have a good time because I'm going to 206 00:12:06.240 --> 00:12:09.880 be sleeping on the landing this evening. Want to be 207 00:12:09.960 --> 00:12:12.520 on the landing. So at least, you know, I was 208 00:12:12.559 --> 00:12:14.320 always like, you. 209 00:12:14.360 --> 00:12:18.800 Were impossible, so difficult. I pushed to cry. So I 210 00:12:18.960 --> 00:12:22.880 had the right idea of calling Paul Prudom, who had 211 00:12:22.880 --> 00:12:25.640 discovered me and I said, you take this kin, I 212 00:12:25.679 --> 00:12:26.440 want to kill him. 213 00:12:27.080 --> 00:12:27.400 And so. 214 00:12:28.920 --> 00:12:33.040 Anyway, so Paul very kindly took you for two summers, 215 00:12:33.160 --> 00:12:34.719 and that was really information. 216 00:12:36.800 --> 00:12:38.680 As soon as I got in there, I was like, oh, 217 00:12:38.720 --> 00:12:42.000 this is something different. Like it really it was a 218 00:12:42.080 --> 00:12:44.040 kick in the ass in the best of ways when 219 00:12:44.040 --> 00:12:47.000 I need it. I think Bala Lada. I made some 220 00:12:47.080 --> 00:12:48.079 mistakes early. 221 00:12:47.840 --> 00:12:49.240 On, but that was a classic. 222 00:12:49.520 --> 00:12:52.160 Yeah. But then when I opened Balla Lada, I think 223 00:12:52.160 --> 00:12:54.280 that's really when I got into my stride. We were 224 00:12:54.320 --> 00:12:58.040 a very busy restaurant and everybody wanted to come to 225 00:12:58.120 --> 00:13:01.240 our place. And just like my mom's restaurant too. Like Mom, 226 00:13:01.480 --> 00:13:03.720 you know, your restaurant was always packed up, and I 227 00:13:03.760 --> 00:13:06.640 took cash for the first five years of my restaurant. 228 00:13:06.840 --> 00:13:08.679 It's you know, it's funny because you think about it now, 229 00:13:08.720 --> 00:13:12.160 right Mom, you're thinking, damn, all I know is busy restaurants, 230 00:13:12.559 --> 00:13:14.360 like our restaurants, of course are going to be busy 231 00:13:14.360 --> 00:13:17.480 because we're that good. I've never known one of my 232 00:13:17.520 --> 00:13:21.000 places or our restaurants as a family to not be busy. 233 00:13:21.200 --> 00:13:26.320 It's just something that we've always expected, you know, now 234 00:13:26.400 --> 00:13:29.880 that I'm mentoring young people's funny and ironic because I'm like, 235 00:13:30.480 --> 00:13:34.120 when young people act out like that, they're asking for help. 236 00:13:34.440 --> 00:13:36.839 They want to be listening to. And that's what I 237 00:13:37.080 --> 00:13:41.400 was doing. I was acting ostentatious and I was rebelling 238 00:13:41.440 --> 00:13:44.280 because I wanted somebody to hear me. So that's a 239 00:13:44.280 --> 00:13:52.200 big part of it as well. Mom, you never pressured 240 00:13:52.280 --> 00:13:55.400 us to go into this business or actually tell us 241 00:13:55.440 --> 00:13:58.200 anything to do. You just say you're going to find 242 00:13:58.200 --> 00:13:59.960 what you want in life, and then I'll be there 243 00:14:00.120 --> 00:14:00.720 to support you. 244 00:14:01.200 --> 00:14:04.840 I wanted you to be independent and have your own mind, 245 00:14:05.080 --> 00:14:07.560 you know. I didn't want to be pushing you in 246 00:14:07.600 --> 00:14:09.200 any way that you might not be happy. 247 00:14:09.520 --> 00:14:12.800 Yeah. But then also, mommy, dak creates another kind of 248 00:14:13.240 --> 00:14:16.240 challenge where we're so independent, we're not always there for 249 00:14:16.280 --> 00:14:17.559 Sunday dinners. 250 00:14:18.160 --> 00:14:19.920 Where you weren't, but everybody else was. 251 00:14:22.080 --> 00:14:24.640 I was always more incorrigible, and as you know that, 252 00:14:24.960 --> 00:14:26.640 you know, incorrigible is a good word. 253 00:14:28.800 --> 00:14:32.000 Remember how we used to separate the duties. You know, 254 00:14:32.280 --> 00:14:35.440 I always maybe andres and because you always got the leg, 255 00:14:35.480 --> 00:14:36.760 you had to make the vegetables. 256 00:14:36.880 --> 00:14:38.960 Yes, ma'am, I remember the first time I got the 257 00:14:39.000 --> 00:14:42.000 car of a Turkey. I thought I thought my ship 258 00:14:42.040 --> 00:14:47.240 had come in. This is amazing. I'm a big man now. Yeah. 259 00:14:47.440 --> 00:14:50.280 No, I remember we did the second pig moment. 260 00:14:50.560 --> 00:14:53.240 Yeah, I remember doing that. And we cooked a lot 261 00:14:53.280 --> 00:14:56.600 of things that were not necessarily traditional. You know. People 262 00:14:56.640 --> 00:14:58.360 want to say, oh, did you guys make the molas 263 00:14:58.440 --> 00:15:03.320 during Christmas? And we're like, well, not really, we did 264 00:15:03.360 --> 00:15:07.960 other things. And that just shows how neat growing up 265 00:15:07.960 --> 00:15:10.840 in New York City was. Right, Mom, You're influenced by 266 00:15:10.840 --> 00:15:14.120 so many different people in their backgrounds, and it kind 267 00:15:14.160 --> 00:15:16.880 of informs the way you cook. And I love that. 268 00:15:17.120 --> 00:15:19.280 You remember we also went down to restaurants all the 269 00:15:19.280 --> 00:15:22.320 time with the family, and that you was a stairical way. 270 00:15:22.400 --> 00:15:24.040 You would freak out because you knew that I was 271 00:15:24.080 --> 00:15:24.880 going to be difficult. 272 00:15:25.120 --> 00:15:27.600 Oh yeah, yeah, well you still are. My mom would 273 00:15:27.600 --> 00:15:30.840 sit there and anything went wrong, like if they caught 274 00:15:30.920 --> 00:15:33.440 her too much wine in her glass, she would have 275 00:15:33.520 --> 00:15:36.840 like a conniption, like a fit, and then she would 276 00:15:37.160 --> 00:15:39.560 inevitably she would say, you know, I have a restaurant. 277 00:15:39.720 --> 00:15:41.560 Have you heard of it? And then all of us 278 00:15:41.680 --> 00:15:45.720 kids would be like cowering, be like, oh, here she goes, here, 279 00:15:45.800 --> 00:15:47.800 she goes reprimanding this poor gentleman. 280 00:15:47.880 --> 00:15:49.440 No, no, no, but you know, I wanted things to 281 00:15:49.520 --> 00:15:52.560 be to come out in a certain particular and know who. 282 00:15:52.600 --> 00:15:54.880 I wanted things to come out in a certain warrior 283 00:15:55.560 --> 00:15:58.720 to get the talent based man. And they still remember, 284 00:15:59.240 --> 00:16:01.000 they still remember, They're still going to have the. 285 00:16:04.360 --> 00:16:08.120 Tel and Jalepeno and all that. Yeah, I remember, trust me, 286 00:16:08.200 --> 00:16:11.280 we were there so embarrassed. So we really appreciate that, Mom, 287 00:16:11.360 --> 00:16:11.880 thanks for that. 288 00:16:12.440 --> 00:16:13.960 Well we went to an other places. 289 00:16:14.160 --> 00:16:17.280 Yeah, it was nice, And I think that really helped 290 00:16:17.440 --> 00:16:21.800 me personally, Mom, to understand why it's important to where 291 00:16:21.840 --> 00:16:26.360 I'm at now, because in New Orleans we still have 292 00:16:26.440 --> 00:16:29.120 a lot of that traditional restaurants. I mean, we have 293 00:16:29.200 --> 00:16:32.600 restaurants that many that are over two hundred years old here, 294 00:16:33.120 --> 00:16:35.600 which is very unique, you know. So there's a certain 295 00:16:35.600 --> 00:16:38.680 amount of decorum and steps of service that need to 296 00:16:38.680 --> 00:16:39.880 be here too and all that. 297 00:16:40.200 --> 00:16:41.920 So you're reacky to be there. 298 00:16:42.120 --> 00:16:43.960 That's a big part of why I love living here, 299 00:16:44.000 --> 00:16:44.200 you know. 300 00:16:44.760 --> 00:16:47.120 Yeah, I've been thinking about it. Maybe it would be 301 00:16:47.160 --> 00:16:48.680 fun to end my life there. 302 00:16:49.040 --> 00:16:51.720 Okay, Mom, don't be so morbid about it, but I'm 303 00:16:51.760 --> 00:16:55.400 just saying, would love to have you down here. You 304 00:16:55.440 --> 00:16:57.840 always tell me you're like, I don't know anybody down there. 305 00:16:57.840 --> 00:17:00.200 I don't have any set of friends. You'll make friends us. 306 00:17:01.080 --> 00:17:04.400 Everyone here is very open to help everybody. 307 00:17:04.480 --> 00:17:06.080 I would do it exactly the same way I did. 308 00:17:06.160 --> 00:17:06.320 Then. 309 00:17:06.720 --> 00:17:08.719 I would invite a few core friends and then they 310 00:17:08.720 --> 00:17:10.720 would ask me what she would bring, and then I 311 00:17:10.760 --> 00:17:13.920 would say, bring me somebody who I would enjoy differently. 312 00:17:14.040 --> 00:17:15.880 Single actor Mann. 313 00:17:16.480 --> 00:17:20.720 Yes, of course, Mom. Thanks Mom. We'll get you a boyfriend. Yeah, yeah, 314 00:17:20.760 --> 00:17:23.040 we'll get you some gallant man. 315 00:17:25.600 --> 00:17:30.000 Coming up on Latino USA, mother and son Madre and 316 00:17:30.160 --> 00:17:33.880 Echo sad La Martinez and Aron Sanchez talk about their 317 00:17:33.880 --> 00:17:39.120 identities and their legacies as chefs of Mexican cuisine. Stay 318 00:17:39.160 --> 00:17:39.560 with Us. 319 00:17:51.080 --> 00:17:56.879 Latino USA. I'm Ricardo A roacha colin in from Fairfield, Connecticut. 320 00:17:57.119 --> 00:18:00.359 I was born in Venezuela, raised here. My first time 321 00:18:00.680 --> 00:18:03.680 was probably around twenty eleven. I was a bachelor and 322 00:18:03.840 --> 00:18:06.439 had just moved to Connecticut and pictured myself in my 323 00:18:06.560 --> 00:18:09.399 room doing chores and listening to Latino USA. I just 324 00:18:09.400 --> 00:18:12.000 remember that moment feeling like, yes, this is awesome. I 325 00:18:12.040 --> 00:18:14.359 found something that I'm going to be listening to by yearly. 326 00:18:14.520 --> 00:18:17.480 And I am reflecting on this as I hold my 327 00:18:17.560 --> 00:18:20.760 newborn baby girl. The work you do is so so good, 328 00:18:20.880 --> 00:18:23.240 so important, so rich and okay, let me feel on it. 329 00:18:23.440 --> 00:18:33.680 Right. Hey, we're back and before the break, we heard 330 00:18:33.680 --> 00:18:37.960 from award winning chefs sarey La Martinez and Aaron Sanchez 331 00:18:38.400 --> 00:18:41.600 about how they made it in New York City. Now, 332 00:18:41.920 --> 00:18:46.440 the mother and son duo reflect on their podcast collaboration 333 00:18:47.080 --> 00:18:50.760 and how they support each other through sati Les Parkinson's diagnosis. 334 00:18:51.160 --> 00:18:54.800 Here are Sadi La Martinez and Aron Sanchez. Once again. 335 00:19:00.840 --> 00:19:03.439 I think when it comes to our podcast, my mom 336 00:19:03.520 --> 00:19:06.640 wants to tell stories and anecdotes and have the authenticity 337 00:19:06.680 --> 00:19:10.080 behind it, and I kind of facilitated and ask questions 338 00:19:10.119 --> 00:19:11.840 and learn along the way too. 339 00:19:12.480 --> 00:19:15.760 While we close the restaurant, I freaked out because I 340 00:19:15.800 --> 00:19:20.520 didn't feel like I need to be reverent. And I 341 00:19:21.080 --> 00:19:23.560 told you and I said I wanted to do this podcast, 342 00:19:24.200 --> 00:19:27.480 and you were so nice to accept it, and you know, 343 00:19:27.640 --> 00:19:31.159 started doing this the podcast, which is right now what 344 00:19:31.280 --> 00:19:35.879 I most enjoyed doing professionally. So yeah, I mean, I 345 00:19:36.000 --> 00:19:38.159 never I know, because I could share all the knowledge 346 00:19:38.200 --> 00:19:40.040 that I had that I've learned. I was thinking, what 347 00:19:40.080 --> 00:19:43.240 am I going to do without this and an avenue 348 00:19:43.280 --> 00:19:45.520 to you know, thet's share it. 349 00:19:47.160 --> 00:19:47.560 I got you. 350 00:19:52.960 --> 00:19:55.960 It's just a fascinating time to be in cooking in 351 00:19:56.040 --> 00:19:59.439 Mexico and learning about Mexican food, which is one of 352 00:19:59.440 --> 00:20:03.040 the mess that the podcast is so popular because we 353 00:20:03.080 --> 00:20:08.000 cover this ingredients and the techniques and it's so so interesting, 354 00:20:08.880 --> 00:20:13.520 you know, Poe, especially because Mexico is really retaking its 355 00:20:13.560 --> 00:20:14.600 traditional food. 356 00:20:15.040 --> 00:20:18.480 Something that was like a huge revelation recently in one 357 00:20:18.480 --> 00:20:21.399 of my trips was we went to lash calla what 358 00:20:21.480 --> 00:20:24.560 they call it Plashkalla down there, which is near Mexico 359 00:20:24.640 --> 00:20:26.480 City and it has all the volcanoes around it. And 360 00:20:27.080 --> 00:20:29.479 we were there and we cooked with a senora and 361 00:20:29.520 --> 00:20:33.000 a Dounia and it's unbelievable because now these women are 362 00:20:33.080 --> 00:20:35.480 known in these neighborhoods for being the best cook in 363 00:20:35.480 --> 00:20:39.399 the neighborhood. So they'll do like block parties and sort 364 00:20:39.400 --> 00:20:43.440 of small gatherings and everybody in the surrounding area know, 365 00:20:43.680 --> 00:20:45.240 you got to go over there and get her tame 366 00:20:45.240 --> 00:20:47.600 out of there, oh yeah, or whatever it is. And 367 00:20:47.640 --> 00:20:53.439 it's really cool. They're like little celebrities within their neighborhoods. 368 00:20:52.720 --> 00:20:56.000 And everybody's taking a lot of the traditions back you know, 369 00:20:56.040 --> 00:21:00.920 cocina de lumo and native corn. People are with insects, 370 00:21:01.240 --> 00:21:04.919 people are cooking with all sorts of greens, so it's changed. 371 00:21:04.960 --> 00:21:08.240 The whole panoram of Mexican food is really interesting. 372 00:21:08.760 --> 00:21:14.719 Yeah, I think to the podcast what it does for me, 373 00:21:14.800 --> 00:21:19.560 It reaffirms what I've always known, you being this unbelievable 374 00:21:19.840 --> 00:21:23.520 resource of knowledge and legacy and all those good things. 375 00:21:23.800 --> 00:21:26.280 I already knew that, but now I understand where I 376 00:21:26.320 --> 00:21:29.479 get my interest level to learn all the time. You know, 377 00:21:29.800 --> 00:21:30.680 it's from my mom. 378 00:21:31.200 --> 00:21:33.520 I could not do it without you, because I'm always 379 00:21:33.600 --> 00:21:37.560 amazed at how much you've learned and can contribute to 380 00:21:37.600 --> 00:21:43.040 the different ingredients, and how funny you are as a levity. 381 00:21:43.119 --> 00:21:47.040 That's there's a lot of fun and welcome to a podcast. 382 00:21:47.600 --> 00:21:49.439 It's what I love about it is the way you 383 00:21:49.520 --> 00:21:53.280 and I interact, you know, It's just you're so polite 384 00:21:53.359 --> 00:21:56.400 and everything and so sweet to me, and I'm three 385 00:21:56.480 --> 00:21:59.800 to you. I've gone to learn how professional and how 386 00:22:00.280 --> 00:22:03.600 you are at your job. I mean, you're magnificent in 387 00:22:03.720 --> 00:22:07.440 keeping the conversation flowing and keeping me on the subject. 388 00:22:07.560 --> 00:22:09.879 So it is a wonderful experience. 389 00:22:10.359 --> 00:22:18.000 Yeah, I agree, I agree. Right now we're living in 390 00:22:18.320 --> 00:22:21.560 a time where people of not Mexican descent are taking 391 00:22:22.480 --> 00:22:25.520 full advantage of opening restaurants and doing their thing. And 392 00:22:26.040 --> 00:22:28.600 you know, the question is are you studied enough. Have 393 00:22:28.720 --> 00:22:33.119 you spent the time to understand not just the technique 394 00:22:33.119 --> 00:22:36.960 but also to understand the cultural relevance behind it, which 395 00:22:37.000 --> 00:22:40.280 is super important? Yeah, you know, are the influences coming 396 00:22:40.280 --> 00:22:43.280 from Spain. That's why the debate comes. You want to 397 00:22:43.320 --> 00:22:47.040 be known as Hispanic because you're kind of acknowledging the conquista, 398 00:22:47.440 --> 00:22:50.840 you know, like, so how we're labeled as Latinos is 399 00:22:51.080 --> 00:22:53.000 unique right now, how people want to be defined. 400 00:22:53.240 --> 00:22:56.960 See, the thing is that people are always saying that 401 00:22:57.000 --> 00:22:58.680