Claire Corlett

Fish Food, Fish Tanks, and More
Hawaii’s Kitchen: Just Tacos Mexican Grill

Hawaii’s Kitchen: Just Tacos Mexican Grill


♪ TRINI: WELCOME BACK TO “LIVING 808.” WE ARE HERE AT THE FERGUSON SHOWROOM FOR THIS WEEK’S HAWAII’S KITCHEN. NOW, JUST TACOS IS A POPULAR MEXICAN RESTAURANT THAT SERVES A LOT MORE THAN JUST TACOS. I’M HERE WITH THE OWNER AND CHEF DANNY JOINING US. HELLO. THANK YOU FOR JOINING US. TRINI: IT’S YOUR FIRST VISIT TO HAWAII’S KITCHEN. TELL US ABOUT JUST TACOS. TUS JUST TACOS ORIGINALLY WAS FOUNDS BY MY PARTNER. HE STARTED A LITTLE HOLE IN THE WALL PLACE IN DOWNTOWN. AND FROM THERE, IT CAME FROM A COLLEGE PROJECT. AND FROM THERE HE EXPANDED AND WANTED TO DO A NATIONAL MEXICAN RESTAURANT. THAT’S WHY WE HAVE THE BEGINNING NAME JUST TACOS MEXICAN GRILL. NOW WE HAVE MORE OF AN ESTABLISHED RESTAURANT. TRINI: YOU HAVE TWO TOWN CENTER AND THE OTHER AT OBVIOUSLY YOUR TACO BUSY THAT’S NOT ALL YOU HAVE? WE HAVE SEVERAL TYPES OF DISHES. THE MOST FAMOUS BEFORE THE FAJITAS. AND WE STARTED DOING A TEQUILA LIME SHRIMP DISH WHICH EVERYONE HAS ENJOYED. WE’VE BEEN BRINGING THAT ON. TRINI: I LOVE MEXICAN FOOD SO I’M EXCITED TO SEE WHAT YOU’RE MAKING TODAY. CHEF DANNY, WHAT ARE YOU MAKING? WE’RE GOING TO BE MAKING A YES, IT DOES. TRINI: GREAT. WHAT ARE THE INGREDIENTS? WE DO HAVE SOME TEQUILA. WE’LL BE BURNING OFF THE ALCOHOL FROM THAT. WE HAVE A HALF A LIME. WE DO HAVE SOME OIL FOR THE PAN. SOME CHOPPED GARLIC. CILANTRO. IT’S A SEASON WE USE. GARLIC, PEPPERS, SOME OTHER STUFF AND OF COURSE OUR SHRIMP. DISH? ACTUALLY THAT’S A FANTASTIC QUESTION. IT DOES A LITTLE BIT BECAUSE YOU FLAVOR. TRINI: DANNY, WHEN YOU’RE COOKING, IS IT LIKE A LITTLE BIT FOR THE FOOD. A LITTLE BIT FOR YOU. [LAUGHTER] UNFORTUNATELY I WOULD LOSE MY JOB. TRINI: JUST CHECKING.

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