beans with machaca, spicy shredded beef sauce and cheese. i believe they call these things a burrito . but what they re known for here is their taquitos, rolled up, fried, smothered in avocado sauce, jacked with chile guero, garlic, tomatillo, and cilantro. oh, yeah. oh, man, i m loving this sauce already. this is a legendary sauce going back to 1934. guacamole, you don t think it s going to work, but it absolutely does. wow. there s a little spice at the end. i love it. you, by your own admission, you re sort of a sorry excuse for a mexican. how s your spanish? not so good? my spanish is horrible. i ve always been given a hard time about my spanish. and that s okay. every mexican in history has always given [bleep] to another mexican about their spanish.
gustavo arellano is the editor of the oc weekly. we discuss such weighted matters over taquitos at cielito lindo on olvera street, which has been serving the kind of stuff that made americans fall in love with mexican food since the 1930s. beans with machaca, spicy shredded beef sauce and cheese. i believe they call these things a burrito. but what they re known for here is their taquitos. rolled up, fried, smothered in avocado sauce, jacked with chile guero, garlic, tomatillo and cilantro. anthony: oh yeah. oh, man, i m loving this sauce already. gustavo: this is a legendary sauce going back to 1934. guacamole, you don t think it s going to work, but it absolutely does. al madrigal: wow. gustavo: there s a little spice at the end. i love it. anthony: you re, by your own admission, you re a sorry excuse for a mexican.
california with a mexican name and of mexican heritage? al madrigal is a comedian. gustavo arellano is the editor of the oc weekly. we discuss such weighted matters over taquitos at cielito lindo on olvera street, which has been serving the kind of stuff that made americans fall in love with mexican food since the 1930s. beans with machaca, spicy shredded beef sauce and cheese. i believe they call these things a burrito. but what they re known for here is their taquitos. rolled up, fried, smothered in avocado sauce, jacked with chile guero, garlic, tomatillo and cilantro. anthony: oh, yeah. oh, man, i m loving this sauce already. gustavo: this is a legendary sauce going back to 1934. guacamole, you don t think it s going to work, but it absolutely does. al madrigal: wow. gustavo: there s a little
beans with machaca, spicy shredded beef sauce and cheese. i believe they call these things a burrito. but what they re known for here is their taquitos. rolled up, fried, smothered in avocado sauce, jacked with chile guero, garlic, tomatillo and cilantro. anthony: oh yeah. oh, man, i m loving this sauce already. gustavo: this is a legendary sauce going back to 1934. guacamole, you don t think it s going to work, but it absolutely does. al madrigal: wow. gustavo: there s a little spice at the end. i love it. anthony: you re, by your own admission, you re a sorry excuse for a mexican. how s your spanish? not so good? al madrigal: my spanish is horrible. i ve always been given a hard time about my spanish. gustavo: and that s okay. every mexican in history has
how mexican can you be or should you be if you grew up in california with a mexican name and of mexican heritage? al madrigal is a comedian. gustavo arellano is the editor of the oc weekly. we discuss such weighted matters over taquitos at cielito lindo on olvera street, which has been serving the kind of stuff that made americans fall in love with mexican food since the 1930s. beans with machaca, spicy shredded beef sauce and cheese. i believe they call these things a burrito. but what they re known for here is their taquitos. rolled up, fried, smothered in avocado sauce, jacked with chile guero, garlic, tomatillo and cilantro. anthony: oh yeah. oh, man, i m loving this sauce already. gustavo: this is a legendary sauce going back to 1934. guacamole, you don t think it s