Claire Corlett

Fish Food, Fish Tanks, and More
FINAL FOUR TACOS!

FINAL FOUR TACOS!


THIS ANIMATION. IT’S TIME FOR THE FINAL FOUR
TACO TAKEDOWN WITH LA FAMILIA
CORTEZ!>>Fiona: OUR FIRST TWO
CONTESTANTS ARE FROM LA
MARGARITA AND MI TIERRA. IN THIS CORNER IS MY GUY JO
CONTRERAS FROM LA MARGARITA.>>WE’LL GET TO IT.>>I’M READY.>>Fiona: WE FEEL REA OVER
HERE. [LAUGHTER]
>>Fiona: ALL RIGHT. JOHN CONTRERAS JOINS ME FROM LA
MARGARITA AND WE ARE MAKING FISH
TACOS TODAY. LET’S GET THESE ON THE GRILL —
OR THE PAN, SORRY. I SAW THAT GRILL AND THAT’S ALL
THAT’S IN MY HEAD.>>I KNOW THEY HAVE THOSE
FAJITAS BUT WE’RE GOING TO WIN.>>Fiona: WHY IS IT SO
POPULAR?>>WE ARE LA MARGARITA. WE ARE AN OYSTER BAR. WE HAVE A WIDE VARIETY OF
SEASONAL SEAFOOD, BUT WE ARE IN
THE SEASON OF LENT. THIS IS THE BEST SELLER WE HAVE
HERE AND IT’S PERFECT FOR
ANYBODY CELEBRATING LENT.>>Fiona: WHY DO YOU THINK
THIS TACO WILL WIN?>>BECAUSE WE’RE LA MARGARITA.>>Fiona: ENOUGH SAID.>>WHY WOULDN’T WE?>>Fiona: WHAT ARE WE GOING TO
DO NEXT?>>WE GET THAT ON THE GRILL.>>Fiona: THAT’S GOING TO GO
FOR A BIT.>>WE’RE GOING TO HAVE SOME
QUESO FRESCO, RED ONIONS,
TOMATOES, MEXICAN SLAW, WHICH IS
BASICALLY CABBAGE. WE’RE GOING TO MARINATE THAT
WITH OUR LIME. CILANTRO, CHIPOTLE MAYO AND
SLICED AVOCADO.>>Fiona: IS THIS SERVED
DAILY?>>OH, YES. THIS IS ONE OF OUR TOP SELLERS.>>Fiona: WHAT KIND OF FISH?>>THIS IS TILAPIA.>>Fiona: THAT’S GOOD FOR
PEOPLE WHO MAY NOT LIKE FISH TOO
MUCH. TILAPIA IS A GOOD FISH TO GO
WITH. ARE WE READY TO PLATE THIS?>>YES, MA’AM.>>Fiona: GOT LESS THAN A
MINUTE. THERE WE G
OH, I LIKE A LITTLE BIT OF WHERE
IT’S CHARRED JUST ENOUGH.>>YES, MA’AM. SO THEN BASICALLY WE’RE GOING
WITH THAT. LET ME GET MY OTHER PLATE HERE.>>Fiona: GOT IT?>>MY TORTILLA.>>Fiona: WHAT DO YOU NEED?>>MY TORTILLA. YOU’RE GOING TO HAVE YOUR
TORTILLA. THESE ARE HANDMADE, FRESHLY MADE
EVERY DAY.>>Fiona: OKAY.>>BASICALLY FROM THERE YOU’RE
GOING TO PUT YOUR FISH IN HERE.>>Fiona: AND THEN WE’RE GOING
TO TOP IT WITH ALL THAT RIGHT
THERE. OKAY. THIS IS JOE CONTRERAS FROM LA
MARGARITA WITH HIS FISH TACOS. MIKE, YOU’RE CREEPING OVER.>>Mike: I KNOW. IT SMELLS SO GOOD.>>IT LOOKS GOOD.>>Mike: IT LOOKS VERY TASTY. OH, AND A LITTLE BIT OF THAT ON
THERE. I GOT TO HAVE A TASTE OF THIS
BEFORE I GET TO MINE. JUST A LITTLE SAMPLE. I LOVE THE WAY THE FISH IS DONE.>>Fiona: I KNOW THE JUDGES
ARE ENJOYING THIS STUFF TOO. PRETTY GOOD?>>Mike: THAT’S PRETTY GOOD.>>Fiona: ALL RIGHT. SEE WHAT Y’ALL CAN DO. I DON’T KNOW.>>Mike: I TELL YOU WHAT, RYAN
HAS ONE GOING HERE. RYAN FROM MI TIERRA. WHAT ARE WE MAKING?>>WE’RE DOING TRADITIONAL
FAJITAS. YOU HAVE TO HAVE THE NICE SIZZLE
WITH IT. WE’RE GETTING OUR SIZZLE GOING,
GETTING IT MIXED UP.>>Mike: AND THE TRICK IS A
HOT, HOT, PAN AND Y GET THE
CARAMELIZATION ON THE ONIONS. WE’VE GOT THE MEAT PRETTY MUCH
COOKED RIGHT HERE. OF COURSE THE SECRET IS YOU
SLICE IT AGAINST THE GRAIN.>>AT AN ANGLE TO GET THE NICE,
TENDER, JUICY STRIPS. AND FAJITAS, WHO CAN GO WRONG
WITH FAJITAS? WE HAVE BEEN SELLING THE SINCE
1941. YOU CAN ADD PICO DE GALLO,
GUACAMOLE, SOUR CREAM. TH IS A TACO — FISH IS OKAY
BUT IF YOU’RE LOOKI FOR A
CHARBROILED TASTE, FAJITAS IS
THE WAY TO GO.>>Mike: WHAT DO YOU MARINATE
THE MEAT IN?>>IT’S A TOUCHY SUBJECT BUT WE
HAVE A LITTLE GARLIC, SALT AND
PEPPER, WORCESTERSHIRE, A-1, BUT
WHERE WE EXCEL IS THE CUT OF THE
BEEF, THE OUTSIDE SKIRT, WHICH
DRAWS IN THE FLAVOR AND KEEPS IT ALL IN.>>Mike: I JUST SNUCK A LITTLE
BITE THERE AND I CAN TASTE THE
WORCESTERSHIRE SAUCE IN THERE. THAT IS REALLY, REALLY TASTY. THAT IS REALLY GOOD.>>ALL OUR FLAVORS MIXED IN NICE
TOGETHER.>>Mike: LOOK AT HOW QUICKLY
THOSE ONIONS. YOU WANT A LITTLE BIT OF A
CRUNCH TO IT. YOU DON’T WANT IT COMPLETELY
SWEATED OUT THERE.>>NO. IT HAS TO HOLD UP A LITTLE BIT. LET’S GET READY TO PLATE OUR
TACOS.>>Mike: SO WE’VE GOT ALL OF
OUR GOOD THERE. AND IT’S JUST SIMPLE. GREEN PEPPER, ONION, MAYBE SOME
RED BELL PEPPERS AS WELL.>>ALL RIGHT. LET’S PILE IT ON.>>Mike: POP THAT BABY IN
THERE LIKE THAT.>>FRESH SIZZLING FAJITAS.>>Mike: IS THIS ONE OF THE
MOST POPULAR TACOS?>>THIS IS BY FAR THE MOST
POPULAR TACO. AT MI TIERRA YOU CAN GET IT ANY
TIME OF THE DAY, WHETHER IT’S
MIDNIGHT, 3:00 A.M., 10:00 AT
NIGHT, WHATEVER. WE’RE OPEN 24 HOURS. THIS IS AVAILABLE ANY TIME OF
THE DAY YOU WANT SOME NICE FRESH
FAJITAS.>>Mike: THAT’S THE THING. IF YOU’RE DOING IT AT HOME YOU
HAVE TO THAW IT OUT. ANY TIME YOU CAN BOP DOWN.>>AND FRESH FAJITAS ANY TIME OF
THE DAY.>>Mike: WHAT DO YOU HAVE
THERE?>>SOUR CREAM, CHEESE, PICO DE
GALLO, GUACAMOLE. THIS IS A UNIVERSAL TACO YOU CAN
PUT ANYTHING ON. YOU CAN MAKE IT YOUR OWN AND IT
WILL BE REALLY DELICIOUS.>>Mike: THIS IS TACO NUMBER
TWO, THE MI TIERRA.>>WE’RE GOING TO WIN IT. WE’RE GOING TO TAKE IT HOME. THERE IT IS. ALL THAT SETTLING IN.>>Mike: I HELPED MAKE IT AND
I’M A LITTLE BIASED BUT THERE IS
NOTHING BETTER THAN THAT. RYAN, THAT IS DELICIOUS. YOU CAN VOTE AT THE WEBSITE. GO TO SALIVE.COM AND CLICK ON
THE “AS SEEN ON SA LIVE” TAB. ALL RIGHT. THAT’S TWO DOWN AND TWO MORE TO
GO. IT IS A BURRITO WRAPPED UP SUSHI
STYLE. AND DAVID ELDER IS GOING TO TAKE
US INSIDE A NEW SPOT SUSHI
LOVERS MUST TRY. PLUS, THEY ARE MAKING A SPLASH W
LOCAL KIDS. HOW THEY CAN LEARN TO FISH FOR
FREE. THAT’S COMING U
>>Mike: IT IS THE LA FAMILIA
CORTEZ FINAL FOUR TACO TAKEDOWN
AND THERE IS OUR JUDGES TRYING
THOSE FIRST TWO TACOS. THEY HAVE GOT A TOUGH DECISION
BECAUSE WE’VE GOT A COUPLE MORE
GOING ON HERE AND YOU CAN
PARTICIPATE AS WELL BY GOING TO
SALIVE.COM. ALL RIGHT. TACO NUMBER THREE, MIGUEL JORGE. THE MAN, THE MYTH, THE LEGEND
FROM VIVA VILLA. ARE YOU READY TO GO?>>WE ARE READY.>>Mike: WE’RE STARTING FROM
SCRATCH WITH MAKING THE ACTUAL
TORTILLAS, RIGHT?>>YES, WE ARE.>>Mike: A LITTLE BIT OF FLOUR
AND WHAT DO I DO HERE?>>ROLL IT.>>Mike: I DON’T THINK I HAVE
EVER MADE A TORTILLA FROM
SCRATCH BEFORE LIKE THIS.>>KEEP GOING.>>Mike: WHILE I’M DOING
THIS —
>>WE’RE GOING TO GET THE
FAJITA.>>Mike: HOW CAN YOU GET
BETTER THAN — I MEAN, A
TORTILLA RIGHT LIKE THIS? I JUST POP IT ON THERE?>>NOTHING CAN BE BETTER THAN A
FRESHLY MADE FLOUR TORTILLA.>>I SAW THE GUYS. THAT WAS PRETTY GOOD. BUT THIS ONE IS A HIT.>>IT’S THE FAJITA TACO TIMES
TEN. IT’S WAY BETTER. WE PUT CHIHUAHUA CHEESE,
AVOCADO, CILANTRO, CHARRO BEANS.>>Mike: YOU PUT CHARRO BEANS?>>YES. THEIR TACO HAS NOTHING ON US.>>Mike: THIS DOESN’T TAKE
VERY LONG, DOES IT?>>COOKING THIS.>>Mike: SO THEY USED A LITTLE
BIT OF WORCESTERSHIRE SAUCE IN
THEIR FAJITA MEAT. THOSE THINGS ARE TOUGH TO STAY
ON. WHAT’S THE SECRET THAT YOU
MARINATE THE FAJITA MEAT IN?>>WE HAVE THE SAME MARINADE.>>Mike: BUT WE HAVE THE FRESH
TORTILLAS. DARN IT. THOSE DARN MICROPHONES THERE. YOU COOK, I’LL HOLD THE
MICROPHONE.>>SOUNDS GOOD. LET’S MAKE ANOTHER ONE.>>Mik AND WE HAVE THE
FAJITA MEAT GOING ON. YOU CAN VOTE IF YOU GO TO
SALIVE.COM AND YOU CAN SEE WHICH
ONE IS THE BEST ONE. SO YOU PUT THE CHEESE ON FIRST. I LOVE I WHEN HE DOESN’T SCRIMP
ON THE CHEESE EITHER. LOOK AT THE HOT MEAT. IT’S GOING TO MELT THAT CHEESE. PUT IT RIGHT IN THERE. OKAY.>>THEN WE’RE GOING TO START ON
THIS ONE ALSO.>>Mike: AND A LITTLE BIT OF
MEAT.>>AND SOME BEANS.>>Mike: THE BEANS AS WELL. I DON’T THINK I HAVE EVER HAD
THE BEANS ON A FAJITA LIKE THAT. I EAT THEM ON THE SIDE.>>REALLY? IT BRINGS THE FLAVOR IN.>>Mike: NOTICE HOW THE
EXPERT. HIS TACO PUFFS UP.>>WE’RE GOING TO DO TWO, OKA
IT SHOULD BE READY.>>Mike: POP THAT BABY OUT OF
THERE.>>TOP IT OFF.>>Mike: WITH A LITTLE BIT OF
AVOCADO ON THERE.>>SOME AVOCADO OVER HERE.>>Mike: I’LL TAKE A SLICE OF
AVOCADO.>>FRESH CILANTRO.>>Mike: CILANTRO. PERFECT. OH, THAT’S HOT. AND THE FRESH TORTILLA,
THOUGH — WHOOPS. THERE WE GO. MMMM. OH, WOW.>>I’M TELLING YOU. IT’S LIKE TEN TIMES BETTER THAN
THAT ONE, ISN’T IT?>>Mike: I DON’T MEAN TO BE A
LITTLE BIASED BUT YOU’RE RIGHT
ABOUT THAT.>>THE FRESH FLOUR TORTILLA IS
EVERYTHING.>>Fiona: DON’T MAKE ANY
DECISIONS YET BECAUSE GILBERT
FROM PICO DE GALLO IS HERE TO
FINISH THE FINAL FOUR TACO
TAKEDOWN. THAT SMELLS SO GOOD. WHAT ARE WE MAKING?>>TODAY WE’RE MAKING OUR
BREAKFAST TEX-MEX CLASSIC THE
CHORIZO AND EGG TACO.>>Fiona: AND EVERYBODY DID
LUNCHES AND DINNERS. WE GOT BREAKFAST.>>BREAKFAST IS HOW YOU START
YOUR DAY OFF RIGHT.>>Fiona: IT’S THE MOST
IMPORTANT MEAL, RIGHT?>>EXACTLY. WE START OFF WITH OUR CHORIZO
AND EGG CLASSIC TACO. FIONA, YOU CAN HELP ME BY ADDING
THE CHORIZO TO OUR PAN FIRST.>>Fiona: HALF OF THIS.>>TRY A LITTLE BIT MORE. OUR CHORIZO IS SOME OF THE BEST
CHORIZO I HAVE EATEN IN MY LIFE.>>Fiona: OH.>>AND THIS IS THE CORTEZ FAMILY
RECIPE THAT’S BEEN WITH THEM
SINCE 1941.>>Fiona: SO THIS IS TRIED AND
TRUE.>>YES. CHORIZO AND EGG IS OUR NUMBER
ONE BREAKFAST TACO IN ALL FOUR
OF OUR RESTAURANTS. THAT’S WHY I WANTED TO
REPRESENT, YOU KNOW, OUR
BREAKFAST TACOS HERE. LIKE I SAID, OUR CHORIZO AND
EGG, YOU CAN’T GO WRONG WITH
THIS.>>Fiona: THERE’S A LITTLE BIT
OF A KICK. WHAT’S IN THIS?>>SALT, PEPPER, GARLIC,
GUAJILLOS. IT’S A MILD SMOKY FLAVOR TO IT.>>Fiona: I LIKE THINGS SMOKY.>>WITH A LITTLE BIT OF TANG AND
VINEGAR TO IT. WE MAKE THIS EVERY DAY ALL DAY
LONG. IF YOU WANT BREAKFAST ALL DAY
LONG AT PICO DE GALLO YOU CAN
GET THAT.>>Fiona: AND THERE’S A
BREAKFAST SPECIAL.>>MONDAY THROUGH FRIDAY YOU
COME INTO PICO DE GALLO STARTING
AT 7:00 IN THE MORNING YOU CAN
GET TWO BREAKFAST TACOS AND A
HOT CUP OF COFFEE FOR $4.>>Fiona: THAT IS NOT BAD AT
ALL.>>IT WORKS GREAT FOR THE
STUDENTS WHO GO TO U.T. ACROSS
FROM US. YOU SEE THEM LINING UP FOR THIS.>>Fiona: THAT’S A LOT OF FOOD
FOR $4. REMEMBER, FOLKS, YOU CAN VOTE AT
HOME. ALL YOU HAVE TO DO IS HEAD TO
SALIVE.COM, LOOK FOR THE POLL,
VOTE FOR YOUR FAVORITE TACO AND
HELP DETERMINE TODAY’S WINNER. ONCE AGAIN, HEAD TO SALIVE.COM
RIGHT NOW SO YOU CAN HELP PLAY
ALONG. ALL RIGHT. NOW IS IT READY?>>THIS IS READY TO PLATE UP. YOU CAN TRY IT.>>Fiona: WE’VE GOT TORTILLA. PUT THAT ON THERE.>>WATCH YOUR TASTE BUDS SAY
“WOW.”
>>Fiona: IS EVERYTHING ON IT.>>YOU LIKE CHEESE?>>Fiona: YEAH. LET’S THROW ON SOME CHEESE.>>CHEESE ALWAYS MAKES THE TACO
GO GREAT. AND WE DO OUR CHORIZO IN
DIFFERENT WAYS. WE GET POTATO AND CHORIZO,
JALAPENO SALSA. WE ALSO SELL THE QUESO WITH SOME
OF OUR FRESH HOMEMADE TORTILLAS. I LOVE IT WITH CORN TORTILLAS,
WHICH WE MAKE IN-HOUSE ALSO.>>Fiona: THIS IS GOING TO BE
CLOSE! MAN!>>Mike: WHAT ARE YOU SAYING? IT’S GOING TO BE CLOSE.>>Mike: I KNOW IT IS.>>Fiona: THE JUDGES ARE READY
TO CROWN THE WINNER. YOU WANT A TASTE? Mike: SURE.>>Fiona: ALL RIGHT. IT IS TIME TO ANNOUNCE THE
VIEWERS’ CHOICE TACO WINNER. THIS IS WHAT YOU GUYS VOTED ON
ON SALIVE.COM.>>Mike: FINAL FOUR TACO
TAKEDOWN. I LOVE SAYING THAT!>>Fiona: RIGHT? ALL RIGHT. THE FAVORITE TACO FROM THE LA
FAMILIA CORTEZ RESTAURANTS, AND
THE VIEWERS’ CHOICE IS —
>>THE
FAJITA TACO. THE ONE FROM MI TIERRA.>>Fiona: WOO! CONGRATULATIONS.>>Mike: THAT’S THE VIEWERS’
CHOICE. BUT, WE ALSO WANT TO HEAR FROM
OUR ESTEEMED PANEL OF JUDGES.>>Fiona: THIS IS THE JUDGES’
CHOICE. THIS IS THE WINNER.>>Mike: WHAT DID YOU ALL
THINK?>>I’M GOING TO HAVE TO GO WITH
VIVA VILLA, THE PANCHO TACO,
BECAUSE IT WAS JUST JAM-PACKED
WITH FLAVOR.>>MY FAVORITE WAS THE CHORIZO
TACO FROM PICO DE GALLO BECAUSE
IT TASTES LIKE A WEEKEND
MORNING.>>Mike: I LIKE THAT
DESCRIPTION. WHAT DO YOU THINK?>>SO THERE’S SO MANY GREAT
CHOICES BUT I THINK I’M GOING TO
HAVE TO GO WITH VIVA VILLA’S
PANCHO TACO.>>Fiona: OH!>>Mike: CAN I POINT OUT I
HELPED MAKE BOTH OF THE TACOS? [ LAUGHTER ]
>>Mike: WE HAVE TO THANK ALL
OF YOU AND ALL THE GREAT
RESTAURANTS AT LA FAMILIA
CORTEZ. YOU KNOW, WITH THE FINAL FOUR
COMING TO TOWN THE WEEKEND AFTER
THIS, THERE’S GOING TO BE A LOT
OF PEOPLE EATING A LOT OF GOOD
TACOS AROUND HERE. AND OUR ESTEEMED PANEL OF
JUDGES. THANK YOU VERY MUCH. YOU HAVE BREAKFAST AND LUNCH. I LIKE THAT. IT TASTES LIKE A WEEKEND
MORNING.>>IT DOES. IT NEEDS A BIG RED AND THAT’S
ALL.>>Fiona: FOR INFORMA

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