Creamy, creamy, crunchy food Court, Food Court, Food Court with Blaze. Are you in the food Court? Blase Food Food Welcome to Food Court, a production of I Heart Radio. This is Food Court with Richard Blaze and listen. I've been a chef and a judge all over TV and now I'm here judging your food opinions. Can you believe it? Can you believe the trajectory has led to this point and joining us in the court today, we have a big time animal rescue advocate who was lucky enough to be the real life son of a famous TV mom. Welcome to the show. It's Manolo Gonzalez Vigara. Thank you for having me, Richard, Oh my gosh. Also, congratulations on getting paid to judge things for a living. That's thank you for saying that, because I think a lot of you know, what, Minolo, A lot of people ask their like, you know, I, you know, came up competing on reality shows and now I'm judging, you know, co hosting and just like learning different things. But people always ask me, is it harder to compete or to judge? And I feel like, you know, there's like no dumb questions, but they're they're kind of is like, it's so much easier to judge and get paid for it. I do it for free, so same, same, I've done it for for a long time. The fact that that I'm getting paid to judge, Yes, it is nice. It is nice to be able to eat food and get paid for it and going up against Minola. We have a TV host and personality for People Magazine who also happens to be his cousin. It's Sandra Vigara, foodie rich also serious foodie. Now so I'm gonna have to ask you know each other obviously my whole life, your whole lives. You've spent time together at many men. There's been food around lots, right, safe to say the only reason she comes around is for when there's food around. He's an amazing cook. It's crazy, Okay, it's better than a Colombian grandmother. I never had a grandmother, but like that's my idea of what it would be like if I did, which, by the way, is like the ultimate compliment that any cook can get. If you're like, oh, you cook like my grandmother or a grandmother, that is like the biggest compliment. I do many things like grandmother, so I take that. Well, I wouldn't know that, but yeah, okay, so I listened. I like this is there. Um, I feel like, are you sort of like not to use another bad food point, but are you buttering him up? Like you're like getting him ready for the debate here by telling him he's a really good cook. Not at all. No, no, that's just the truth. Oh I love it. So what is Manola cook? That is like can't be missed? Like if I'm coming over, Not that you would need you don't need to impress me, but like what would you What does he make? That's just like next level. I mean, the guy makes that whole Thanksgiving turkey dinner for like thirty two people every year. I started to cooking Thanks you when I was fifteen. Oh, that's amazing. And he loved Julie, your child. And so he's first dish, you know what? His first dish was be beef for bird. He went all out. He didn't start with like the easy stuff. He was just But but I think my my best dish is a coca which is coconut rice that in Columbian cocon rights. That in theory I learned from my grandmother. But I tried getting her recipe and that was impossible, so I googled it and the one I used now is much simpler than her version, which takes like three hours. Mine takes twenty minutes, and it's and it's Is it as good, which I know is almost blasphemy, right, No, it's pretty good. It's pretty good, Like I said, Grandma started, Grandma, So what is the recipe consist of? Because I'm i'm's just rice, brown sugar, coconut um fat with no guar gum okay, and salt coconut rice. And it's next level so delicious? Does my mom she has I don't know what she does, but it takes her three hours. She has to smoke four packs of grids. I don't know. I don't know what she does. Nobody is more stressed than my grandmother when she has to make this rise that takes me. I don't know. I love well. I feel like that's the next Like that's a food competition in and of itself, and the fact that you've made it in less time, that's that. Have you competed on any of these like celebrity reality shows? Why not? Why not? You got a twenty minute to die for a recipe. He also multitasks like he's watching a movie and then he has things in the oven. You don't know when the food is coming, but then all of a sudden he brings out like the Dutch ovens, and it's a whole feast. I like. Listen Now, as as a chef, I'm the same way, Like all of a sudden, many dishes appear. So I want to I want to unpack a couple of things. So Thanksgiving dinner, you're you're no one's like you're doing all of the cooking or or other family members designated dishes. Now that I'm old, he's doing most of it. I do most of but now I do tell gate a little, just because I don't have the capacity to the mental. It's a big especially thirty two people. So nowadays I just make the turkey, which takes two days because of the brinet, and I do the stuffing and then I do the se potato cast role. Okay, so you're doing all their like the my biggest hits. So you're doing I was gonna say you're doing the hits. Yes, you know. Now somebody brings another cast role, a salad or whatever. Other mashed potatoes whatever, whatever they want. And who's handling the desserts. That's my mother's job. Wow, they're the only things she obviously she buys them all. But I mean everyone loves asserts, right, Yeah. Well, but also, my suepotato castle is sweet enough where it is kind of like dessert esque. So there's all I was going to say. This is a this is a personal problem I have with sweet potato dishes. I mean, it's just marshmallow, to be honest, So I'm gonna I'm ranting here, But like, they're already sweet. There's sweet potatoes. They don't need maple syrup and marshmallows and candy peca. I hope the all three of pecans. Mine has brown sugar, egg, butter, marshmallows. I can't even eat this, but I make it for I lead others to a treasure that I myself cannot possess, you know, So I actually have no idea what it tastes like. But it smells like vanilla, which I put in the thing. Oh I love that. I love that. Also, you're such a good chef, admittedly, right, yeah, like you don't even have to taste it, which is a which is really a skill, but like a super skill, maybe because I don't taste as I go along, so like i'll cook something and I won't taste anything until the end, so it's usually either good or like horrendous. So far nothing has been horrendous yet. But I don't think that's a very good I think you're a genius. I don't know, like that's really tireless, and some geniuses are careless, so that works. Julia Child, this is true. Like you had mentioned Julia Child, Sandra, So like you watch a lot of Julia growing up, or maybe he watched Meryl Street. So when I was when I was around six or seven, I really got into the Food Network and I started with Emerald and Alton Brown, good Eats and Classics. Those are my my shows because I was a fat child and sings then and then once Julie and Juliet came out, I did kind of dive into Julia Child and I got the book and I started doing some of the recipes and all that kind of stuff. Have you seen the latest documentary documentary? No, but I have the latest one on HBO Max the series. Oh this is serious. Oh, there's also an incredible documentary that just really like follows her whole wild life, even without the cooking situation. Exactly. She didn't start cooking, so she was like older, like second career for and it's really really incredible documentary. And you had mentioned the beef bourgnone and like she her first dish not to spoiler alert if you're gonna watch or if you're gonna read the Julia Child Wikipedia or watch the documentary. Like she talks about her first demonstration that she did on a TV show which is like PBS, and it was a show that reviewed books, and she was like, I don't want to just review my book. I'm gonna make an omelet. Yeah, it's in the show. It's it's in okay, alright, fair enough, but like and I was like, oh my god, we were we all for so many reasons stand on her shoulders for being the first chef that was like, Oh I'm gonna actually I'm gonna entertain you and cook this ad dish. It seems like like a d thing, but noble pioneer. And I met her once in person, which I just so. I was working at a restaurant Danielle in New York and I just happened to run up the stairs and was a two floor kitchen, And it was when I was a young prep cook and I'm running up the stairs and and and she's very tall, like very like just strong figure. And she's at the top of the stairs. So imagine like she's tall already, she's taller than me. And now she's at the top of up and I'm running up. Was like a young cook who's like so scared that I'm gonna get fired for whatever was going on in that moment, I'm like, oh my gosh, Julia Child. And it was just literally literally like you know, meeting meeting an icon, which is incredible. Anyway, Okay, that's my personal story about Julia Child Manola. I'm gonna ask you what does Sandra cook really? Well, what's her what's her her cooking? Lie? Have you ever cooked? Oh? Yeah, they won't. You can't have that. This is specific Colombian cheese bread. And I make a to die for banana gluten free banana bread. But here's the thing, I'm a cheat because I use a termo mix. What's cheating about that? Well, we kind of mixes and blends and like adds everything into per like it's just whisks it in a way that I that my hands wood. It's like a basically, it's like an Apple computer for the kitchen. It's the Turmo mix. It's huge in Europe. Yeah, no, it is. I've worked in Spain for a little while where we would use Yeah. So, and it is a machine that people don't know because it also, if I remember, it also heats, right, Oh, it does everything? Yeah so we so right, so someone who doesn't know what this is, it's basically like a food processor that also heats so that you can like a Multifi sauces you can you can do grind, make holidaise in it heat the eggs like while you're cooking it, all of these things. And for some reason they still have not crossed over into the U s. Really yes, until now. This is the big moment where where you'll bring it in. I think you're gonna be the spokesperson and what you're just gonna happen, So a real life family feud going down on the food court today. The last time this happened, the family was my own. That's true, that throwback where my kids came on to argue chocolate versus vanilla ice cream and it's the only episode Vanilla did end up when you I did have to recuse myself from the verdict because I could not choose between one of my kids. We let the audience. I had to do it, had to do it. Now. Listen, I love the case you brought to the court today because tacos are perfect food. But before we get into it, we have to know just a little bit more about both of you. Manolo. Tell us about yourself, what you ate growing up, foods of your childhood, what you're into now. You know, growing up, I was always the weird kid who never had any like. I wasn't not a picky eater at all. I would eat whatever you put in front of me. You know, maybe it's one of those like childhood you have to eat everything the ate before you, you know, be able to leave. So now I physically can. Yeah, yeah, yeah, I still do that. I have to eat everything on the plate. But I've loved everything, to be honest, and I've never really been like a sweet kind of person, which is strange because my mother is like all about sweets and cakes. I'm more of like a salty so, like my weakness is French fries. A steak and French fries like a burger is like, that's it. I don't really care about I don't care about pizza. I'm allergic to dairy and eggs, so right off the bat, like I don't do cheese, I don't really do pizza, and I don't really like substitutions. Like, well, I have a vegan pizza. It's not interested. I don't, you know, I don't I know what pizza tastes like, but I can't. Yeah, it's like, remember what what pizza tasted like? Well, yeah, not battle number one and to know but when did you When did you realize that you were alerted? I was told this harrowing news when I was like twenty years old late. Yeah, and I've had vegan pizzas and I've had vegan stuff, you know, substitutions before. I'm just it's just not exciting for him because listen, pizza is bread with cheese on topic, all right, you know, I'm more of a give me a steak, give me a potato, give me something crispy on both ends. Here one steak, free, frenchiest cryptonite for me, protein and veggie. I guess it is a potato of exble. I don't know it's a tuber, but vegan cheese. Give it a try. Every time that somebody names dropped that cash you cheese. I just we just talked about cringe. I don't know what is it. It's it's the fact that it's a nut that I'm eating nuts, and I love oatmeal and almond meal. But when it comes to cheese, I just do something doesn't register in my mind. I have a conspiracy theory that it's all too pr campaign to just it's a conspiracy theory that just like the pr agent of cash us that's like to get popular again, Like yeah, your cheese now, like go ahead, like reinvent yourself. You can be like cauliflower. Cauliflower is the same way. Why do we have to call it cheese? Why don't just call it like you spread? Yes, this is my point, Like why do we have to make the substitution like this isn't That's what that's the problem I have. You know, I like to call a spade a spade. I don't like to call something that he's not agree Do we have to call it like like the whole with the hamburgers? Just grind up some rice and beans and call it a veggie burger. Why does it have to taste like me? Why does it have to be a substitute for something just like mock chicken like or to Yeah, they call mock chicken like van restaurants called like there's even with the cheese. So there's that part where it's like, well, I didn't know what a chicken nugget was anyway. So if you're just gonna tell men of the vegetables, I'm okay with it. You know, where there's no, there's not a substitution. You cannot substitute for Sandra on the Red Carpet. You were on the Red carpet all the time. No substitutions there, and like, So here's my question, because I'm very very rare that I've been on the Red carpet. I've been on one, one or two, and I was too afraid to like even snack. But do you find people on red carpets snacking? I was the snack Oh my goshoot, And I made sure my producers whoever was field producer and brought me snacks, any snack. Once she forgot, I had to ask a cameraman for a bag of nuts. Because I was so hungry. Like I don't know what it is about the Red Carpets that it's like it's because I think it's like there's a period of waiting and then like it just you know, it's just a very snacky that's anticipation. Like yeah, plus people probably don't know how long you're out there for a long It could be hours, it could be three hours, it could be an hour, but it's it's like two to four hours because you're you're getting set up. You gotta get good position, right, I mean, you're not your your talents little a little bit, you know, a little hopefully you got you got a cooler somewhere and you're like, you know, okay, But because of COVID, like things took more time, meaning like you had to be there earlier, you had to get position earlier and go through the million tests. So yeah, we still are and we still are, right, So what is your go to one or two snacks? Then when you're on the red carpet, I go boring because it's it's like something that will give me a kick really fast. And that's the it's called boo boos bo bos. They're like this like oatmeal granola bar thingy yeah okay, yeah yeah yeah yeah, And they're delicious and they're super rich. They're really like they they're fulfilling, fills you up as a little sugar. And there we had like the Larry and Lennize or Lenny and Larry is like the protein cookies. No, I have not spectacular. Well, I mean it's like eating a sofa, like I feel heavy for hours, but it's so worth it. I'll lead a sofa at the red card like yeah, they're like sixteen grams of protein. It's like this chocolate chip situation there. What is it? Larry, Larry and Lenny, Lenny and Larry is something like that that. They're so good and it's like you could you could. It's survivalless food. You could have one cookie for the day. It's not a normal would yes, but it's seven Well I would hit half of that and then say they I do the whole thing and then I have a bag of trail mix trail mikes. Wouldn't go, wouldn't fly in a red carpet because there's too much there's too much dust, Like you have to pick a snack that eats like resty jew left you can't get w R crumbs in the face, which I normally get. You're not eating like cheetos, then no, No, there's so many things to go into it, right like when you're when you're when you're front of the camera. It's like for me too, it's like I don't want to say something could be my teeth. I don't want to get residue on my on my clothes. I'm the person who went on on set too. Like they just know that I'm a mess. So they're like any time, like you're like, you gotta put take off all your you gotta take off wardrobe. I cannot eat without spilling. Yeah, I can't drink anything where getting on my shirt. Even if it's like from a straw and a coffee cup with three blocks away, it still ends up. I feel like that's a genetic thing. Is that is that run through the family? Yes, Okay, I was gonna say, because it's the same way in our house every generations of people who are spilling milk all over their shirts. Okay, listen, Manola, you brought a serious case to the food court today one sentence or so. Well, we're talking about tacos today, you know, Prozon cons of soft shell versus heart and you are a fan of I'm a fan of the soft show. My friend a fan of soft shells, shell tacos for soft shell taco Sandra. That means I guess that you were going to be arguing for Crispy. Okay, I can do that, all right, Crisp, I can do Shell. No, no, no. You see the dorrito hardness of the Dorrito taco Bell Taco, like that's something that I just think it's just too much crunge. Okay, So we're talking like so like they're like pan seared Crispy, not buy them off the shelf in there, like the Rito's Tacos Crispy, which I've never had a Rito's Taco show, but I so want one, I really want one. Is that just like it's an explosion of flavor. It's just the fact twelve year old inside and can't I mean it's to me, it's again creatively. Can I just say something though? I had this observation when I was ten years old. One thing, because like when I was saying, I used to to ask my mom's take me to tackle Bell whenever I visited her in here in the States, and she and it was like my thing. And then I realized everything at tackle Bell tastes the same. It just looks different. It's the same ingredients, it's the same fourth things slightly exactly, but it's exactly the same. They just change shape. It's like shape shifting with the same It's transformers, but with the same flavor. It's the brilliance of the of the business concept. That's the brilliance of it. There's five ingredients and we've created thirty nine things with these five ingredients and most of the difference, and most of the difference is just it's softer crispy. I haven't tasted that many boy band members. But okay, we're into a different episode right now, but we can we can hash this out, all right. So there it is. Back in the day. Season one of this podcast, we had a great corn versus verse flower tortilla debate. So how do you feel about that one? Flower verse corns were to you? Is it even a debate? Manola, I mean, I think flower is better, but corn is okay, Okay, I think the taste of a flower tortilla is so much more there. It is so much more satisfying to bite into a flower tortilla than like a corn tortilla, just like a smoother, softer lender. Now, yes, because I guess the tortilla to you should be like the buffer, kind of like the sheet like yeah, like a sheet like a duais. Yes, and then inside, Yes, it flavor But Sandra, I would agree corn tortilla is probably more flavorful than flower tortillas. Yes, yes, disagree, maree to disagree. I forget actually how I judge there are there are some corn tortillas that are a little reminiscent of the smell of a zoo. I don't know if that makes any sense to you, guys little manure e. Yes, it's yes, I get I know what you're saying. You're it's it's the it's when you turn lie into a tacas. What is what is the t X? But no, I know what you're saying, right, It's it's the it's the chemical process of creating corn tortillas. No, there was that was a Mexican place. Everything everything there was like like eating like the Bronx zoo like how to make Yeah, I think they closed actually, but I get it. I like how you also though, like you've like just a nostalgia like, but like something that reminds like it's not it's a flavor that's to you makes a lot of it makes sense to me as well. We all have these certain things like sometimes flours or tias tastes like cardboard exactly right, And it doesn't mean you've had cardboard before that cardboard. Yes, mix them anix themalized corn tortillas, nixtmalize corn tortillas. So it's the process of harmony and treating it with lie, which is how you make tradition nomasado or quarn tortillas, which has this flavor that you're talking about, which you describe as a zoo like, which is I get it though, fun Funky's another way to say, I have a question. So what level of sut this are we speaking here? We're gonna get into it. Set the mood. Yeah, there, we gonna listen. We're gonna get into it. But before we get into the actual debates, what we like to do on food courts is start, like every good court does. We are going to have a trivia round. Of course they did that. I was gonna say, I just said that this is how this is how speak. Yes, all right, We're gonna start with the trivia. Each of you. You have some buzzers in front of you get to choose which one you want. We're back in studio for the first time, and I don't know two years at least in the studio. What sound effect will you use to buzz in? Sandra, there's multiple Well, you can choose whichever one they make different. Alright, the sprowing noise, Manola, the clown car. I'm gonna go with the clown car. All right, So we got spring bruin bring. Okay, So, Sandra Minolo, here we go. We're into trivia again. You're playing for who presents first in the Big Debate? Question one? In America, there's an uneven split between chewy and crispy cookie lovers. The split is thirty to sixty. But which kind of cookie is the sixty? Meaning? Which do Americans prefer? Oh? Oh, that was close, Crystal Monolo. I'm gonna say chewy chewy cookies. That is correct. Minolo is correct, speaking of the thirty percent. The same Pole said of Americans had right, had eating an entire package of cookies in one sitting before? Who hasn't been there? Right? All right? Have you done that. I don't know if the whole time I've knocked down a sleeve of oreos before the whole Orios. Oreos are vegan, by the way, and so that one of the few things that I can just buy like normal people and they're like, I will eat the whole. We've gone down the aisles at Target and bottle all the flavors and had like classics, Yeah, spectacle, I love. I love oreos too, They're crispy. See nobody French fries and oreos. So now that means Manolo, you're up one zero, Sandra, still plenty of time to get back. We've got two questions. Question to according the thrill List, what is the number one best seller on the Taco Bell menu. That is gonna be, Sandra currnch Supreme, the crunch wrap Supreme, which by the way, is a very specific order. And just for your knowledge of Taco Bell, you are correct. Actually you're totally wrong, Sandra. The classic hearty tell crunchy taco soft Tacos actually coming close second. But the fact that you said crunch wraps Supreme, this is how this chord works. Sandra. I am giving you point for that because you were so specific with the menu and the fact that you know, the Taco bell menu just means a lot taco bell from I can't eat most of the stuff on there. So current events, I don't know when this is gonna air, but I just saw something pop up in my stream that said Taco Bells running out of Mexican pizzas. What I say, what are they running out of the ingredients? Which is what tomato cheese not even it's crunch sandon running out of the is the tortilla special shape the yeah, an unfolded tortilla? Well that's one of these. Well here's the thing with these like fast foods that remember when Popeyes came out with like they're like the fried chicken sandwich situation. The world lost their minds and they'll go, We're we're out of sandwiches, But how do you run out of sandwich bread and a chicken? What are you? What are you formulating in labs that you need to like remanufacture and the ship out. It's all marketing. It's all marketing. Listen. I'm also going to give an extra half a point year, Sandra to you if you'd like here, if you can explain to everyone what are the ingredients in a crunch Rap Supreme, tomato, onion, some strange beef, cheesy sauce kind of like a natural sauce. I think that's the guy, right, the lower tortilla and both art shell and soft shell. Alright, wait a second, Wait a second, that is the ingredient to every Mexican dish. Ever, so I think that's not fair except that you know, but that that but not the tackle bell signature ground beef with the cheesey natural that's the that's tackle Mills. I'm the judge here. She knows what's in that. I I don't even know what's in the crunch Rap Supreme, but I know that Sandra does. She's getting an extra half a point for that, which means she's up one and a half to one point, which means whoever gets this this last question correct is going to win the trivia around By the way, and can we try and get Taco bell On is a sponsor I think for at least this episode. Okaya, we can do you know, Okay, here we go, by the way. You can't see it, but Manolo is ready to hit that buzzer. Sandra, You're okay, you are too Okay, everyone there, it's a true family food feud breaking out right here. Question three, This is for all the marbles, or at least the marble that's gonna get to decide who presents first. This one is prices right rules, So the person who gets closest without going over will win. Manola, You're not the only one passionate about saving animals. So are my kids in my family. So how many pets in my house right now are rescued? Manola? I want to say three, three sandrs. You can weigh in here and closest without going over. I'm gonna say four. Four is just over a Manolo, you win the round. There are there is a oh man, there's four pets right now. So and there are three rescues, a cat, a dog, and a corn snake named Vanilla. It's like it's an albino corn snake that's got like red eyes. I'm not a big snake guy, but my youngest is. It was this big one. We got it, Vanilla, the corn snake getting his first shout out. I don't even know if it's a boy, girl, No, no, your children used it as an argument in the Vanilla Versus Chocolate debates. There we go the throwback to yeah, I have Vanilla has to be great because we named the pet after it. Okay, there we go, Minolo. That means you win the trivia around from Sandra. Do not worry. That just means that Manolo gets to decide who presents first. Would you like to present your argument first? No? No, you present your argument first? All right, right, settled like a family, We don't need to go any bates. Alright, So Minolo says that Sandra's gotta go first. Centers like, no, you go, Minolo's gonna jump in. He's gonna go first. Okay, we're gonna get into our our serious arguments about Crispy for soft shell tacos. But first a quick break. Okay, we are back in the soft verse Crispy taco debate. Manolo, You're gonna go first, and you get to tell us why you love soft tacos. Your three minutes, You get three minutes minute, let us know why it's use these three minutes to not talk negative about Crispy tacos. Focus on your opponent. Later, you'll have two minutes of a rebuttal afterwards, and your three minutes starts. Now all right, well, soft, I like it soft? What can I say? Two reasons. Number one, let's let's start with flavor combinations and then also chose the mechanics of eating the thing. Let's start with the mechanics. So you have the soft, beautiful round tortilla like like a rolling paper. Imagine, okay, you've lined the insides with the delicious carna sao or or onions, a little cilantro, a spirts of lime, a little radish, I don't know, whatever you put your dogs in, you know, go crazy, and then you get to to wrap it up and this beautiful soft duvee of a tortilla like like a rolling paper like remember when when Tom and Jerry used to roll cigar cigars in their forties version of the cartoons like that, you know, so you can hold it in your hands and then you can you can wrap it around this beautiful bed of tortillas tightly or a or as softly as you want, as loosely as you want. And when you in essence you make like a like a cigar of an explosion of Mexican fiesta flavor. Would you can then eat and you bite into it? And number one, the sheer comfort of biting into a soft tortilla with your front teeth very you know, it just feels. And then when you're chewing it, you're looking at the taco in your hand and it's it's kept its shape. Everything is still round. It's still this the cylinder of of happiness that you're that you're about to chew and masticate. Great, great word getting dropped on food for it. I let him talk, right, I don't. I don't talk. You let me talk. You let him talk about h I mean, you can jump in, but I will, I'll have to. I'll gabble, you know, I don't want to jump. And then you have the tortillo in your hand and you go, oh, you know what, this could use some more lime, So then you could unravel your bed of delicious food once again. Spray the lime on it at or lemon or whatever it is, put a little top of you, a little cholula whatever it is, and you wrap it up again. You start over again. It's a brand new experience, but it's kept its shape. Now. When it comes to the to the flavor of a software TIA versus the hard shelter to you, the soft shelter, TIA blends because of the nature of of being soft. It blends in with the rest of the flavors, right like smushes in together a hard shelter. To you, it doesn't quite have that effect because it is solid. It's hard, so it doesn't blend in with anything it is. That's the first thing you get. And then it shatters into these giant shards of sharp tortillas that cut your mouth. Okay, we're heading into the heading into the negative. There it is Manolo lovely propping lots of science on us right there. The word mastichade has not been used on this podcast. I'm glad to give the first. I haven't been the first anybody in a long time. I mean the way you said carne asada and radish has really got me to actually taste this. I mean, lots of things that are compared verse contrast when it comes to texture, even evoking Tom and Jerry somehow ended up in this presentation, which was amazing, and the software to your really being a vehicle for this deliciousness and being forgiving taking it open up again, which I thought was a really really interesting point. Sandra, not to be outdone. You have three minutes to let us know why crispy tacos rock Your time starts now, all right, But my old's description reminded me more of a barrigo. Am I right? So the whole rappiness and the whole like blended in the whole like little little cigar thing. I don't know if he's talking about tackle what what what? What? I mean? It sounded more like a burrito. But I will say that crunchy tacos have the advantage that there's no risk for sogginess or or there is, but it would require more time, whereas the soft tackle will get soggy faster spillach as in dripping. Yeah, I think one would get more drippiness from a soft tackle than a than a crunchy tackle. Then there's the then there's the Then there's the creaspy factor, the crunch, the freshness aspect to it, the audio of it. Absolutely love that, the audio of the crunch, the crunch, the again, I feel like to me, you you you have a you raised a big you raise the soggy factor with soft tacos, where with crungy you know, like they're just crunchy and and and fresh and what are you putting in? What are you putting in a crunchy Christmas then again much effort. But then again, like with a crunchy taco, if the the shell's flavorful, you don't have to put a lot and you're already having a fun snack. You can have a derrito shell crunchy, you can have a semi crune, whereas with the soft it just soft doll tortilla like bland, but you're describing chips, not of flavor. Manolo you have and and so like so like, basically, there's more, there's more variety when it comes to picking the shell. There's less leakiness and soggy noess, that's it. I think that's pretty good. There is nothing wrong with leaky or soggy. Okay, Santra resting your case getting into crispy tacos being the perfect vehicle for flavor. That's right. Those derrito shells are filled with flavor. Yeah, you can have the shell spinach soft towards you. But do you have a really taste spinach in the spinach? It lets it lets the filling be the star, not not andy. This one's debatable. That's what we're doing having a debate soft tortillas. I think what Santra saane is that soft tortillas or born saggy. They're born saggy. I don't know that is at least you know what you're getting. Soft goes potentially no one ever you all right, here we go. Now it is time for the rebuttals. Don't hold anything back. This, I have a feeling is going to be very easy for both. I can talk, you can trash talk, doesn't matter how awkward it gets. Listen. If you want to make it familial and personal, that's totally up to you. If you want to bring back whatever happened at that Thanksgiving dinner two years ago, it's time that you can do it. Manola, you're gonna go first. Your two minute rebuttal starts now. All right. Well, aside from the authenticity factor, because we all know that heart shell tacols are not Mexican, but it's fine thing step delicious. My problem with heart shell talcolates is, at number one, they're a menace to your mouth. They're dangerous. You bite into that hard shell, you get splintered shards of sharp tortillas. Have you had your gums stabbed by a tortilla chip. It's the worst. The worst. So then you have that in your mouth going on, You've got this pain in your gum, the taco in your in your hand has crumbled, because that's what happens with these hard shell talkers. They never keep their shape. They just break in your hand. It's like it's like trying to eat like a crystal glass as the glasses pulverizing itself in your palm. That's one thing. Everything falls out and then you have these like and then invariably it always splits at the bottom, so you then you becomes basically like a sandwich kind of situation when you're eating it sideways trying to not drip all over your your new Abercrombie and Fitch jeans that you bought at Century City shopping mall, you know, on your white shirt and and and and then let's talk about the actual structure of the tortillas. They're usually what corn right, so they're like like a weird yellow color. They're they're spotty. They have you need like a special holder to the main because you can't serve them on their sides that the whole thing will spill out anyway. It's it's it's hard, it's a mass it's a mass. I don't. I feel like this is an emotional rebard. I have been victimized by hard shell tortillas my whole life. Listen, I can say like you're out here, you know whoever you are out this, this this mythical person who's ever been in their Abercrombie. And times sometimes the shells just too hard. You can focus on the fried this I know is where it was like a fried burrito. I thought that was a chimmy channga. Oh that is a chimmy tannga. But so it's such a lupa. Yeah so I it's the same thick tortilla, but not fried like pansies. You're an expert on this time. Why do that? I don't know. Is it my turns? All right, Sandrew? You have two minutes to go for alright, full full sin on Why soft tacos are soft so wimpy dropped? I don't know. Start now, you know, I like my my tacos hard. I don't like limp and soft when it comes to tacos and other stuff. But also, I am not defending super hardcore rock hard tacos. I'm talking about crunchy hard tackos. Not like not like charreted in your gums, because I've been a victim of that as well. So when it comes to crunchy, fun fresh, they're better because there's less mess as in dripping, you know, it's you're more likely to have drippage in your hand from a soft taco. And they're actually multiple choices when it comes to turtilla, not just corn. You can actually have flour crunchy tack crungy tackos. You can and you can, and you can make yuka and you can fry them. And he isn't a tos stata, a crungy taco. Yeah, it's a crunchy so yeah, it's just like it's more of a fresh, vibrant, exciting. It takes more effort. He makes you eat less. It's you're tired of chewing. Would you say that you can hire you you can make more shapes with a crispy shell. Yes, you can make more shades with a crispy shell. And you can have more diversity when it comes to the shell as well. You can make it plain Jane, or you can go full on like on that shell. Okay, the obviously we're talking about like you know, Mexican, but like the I think Noble has like a tiny little wart shell. Those are pretty spectaculor man, you're presenting, you're presenting a side of the case now for your devil's advocate, shades of great. Yeah, listen, the court is going to allow that the the the pok a sort of taco that can finger size. But but you have to have that in a hard shell. Yes, Okay, listen, this court has heard a lot about soft and crispy shelled tacos, a lot to think about. I'm gonna go retire to my chambers and when I come back, we will have a verdict. We'll be right back. Okay, we are back in food court. It's Sandra and Manola. We're arguing crispy and soft tacos. This court has thought long and hard about this decision. I spent a few moments in the chambers lot to discuss right here. But before week before I deliver my verdict and break the hearts of one of you, but also millions of people out there who are fans of soft or crispy shell tacos, give me some final thoughts that could persuade me to think in a different way. Manolo, what do you have to tell the court here? Final a couple of sentences? Soft is safe? Safe is health? That's all I have to say. Okay, there it is, Sandraw, What do you have to say about that? What? What does this court need to know about crispy tacos, crunchies, adventurous and adventure is fun? There it is? And that is a sentence or two. I'm not quite sure either of those change my mind, but I think we are left here with this court myself to judge the jury that whatever you want to call it. There the person who's making the decision me Richard Blaze. It's is it safety versus dangerous? I mean lots of great points. Sandra coming in strong, letting us know that you get the texture contrast of the crispy shell. That you can put more flavor in a crispy shell, whether it's by whatever oil you've fried it in or making a like a derrito or spice shell. It's a vehicle for flavor, texture contrast. Manolo, really just dropping a lot of great the crispy taco trap door. I never really thought about the fact that, yes, we've all had the crispy taco trap door. Happened. Everything falls out the bottom. You're eating it sideways. It gets a little weird. And God forbid, you bought that nice shirt at Abercrombie and fish Manolo let us know, and now you got juice all over it. It's a crazy world and it is a dangerous one, and part of that danger could be crispy tacos. This court has thought about it, did not think about your object What is your objection? I watched my cousin Vinnie yesterday. Your objection has is overruled. This Court has found in favor in the case of soft taco of family feud. This Court will side in favor of soft tacos. The truth shall set you all tacos being delicious. It really was. At the end of the day, I prefer crispy tacos. They do deliver more flavor. But the whole trapdoor, the imagery there they charred glass got Richard. I did not think that were bleeding in his mind happening. We we have have kids. They have to be safe, and like that, you made the point for soft tacos. Sandra, You're not. We're We're just gonna still hang out right. I hope one day on the red carpet or something like that. I'll bring snacks. I'll bring snacks. Will do this again, everything except the tough decision. Tough decision here in the court. Thanks so much for listening. I'm Richard Blaze and I have been your judge and jury. You can find Manolo on Instagram at Manolo Gonzalez Vergara One Word and at Canini by Baguette also one Word for his line of dog accessories for your Dogs. For more, Sandra, you can find her on Instagram at Sandra Vegara one and on Twitter at Sandra Sandragara got It. For more, Sandra, you can find her on Instagram at Sandra Vigara oh any and on Twitter at Sandra Underscore of Regara. Thank you so much for hanging out with us. The trio trailer was right across raild. What do you think everyone? Did I get it right? Or did I get it wrong? Some of you like soft tacos, some of you like crispy tacos. I know I can't figure out how to do things sometimes. Do you want to tell me that I got it wrong? I know that you do all the time. And you can comment on Instagram at food Court pot and you can find me across social media at Richard Blaze, except on TikTok where it's Richard Blaze Official. Food Court is a production of I Heart Radio. I'm Richard Blaze, My producer is Crystal by Mahi. Food Court was created by Christopher hassiotis the rest of my food court clerks or Jonathan Dressler, David Wasserman and Jasmine Blaze. And the theme song is Amazing As It Is is by Jason Nei Smith. For more podcasts from I Heart Radio, visit the I Heart Radio app, Apple podcast, or wherever you listen to your favorite shows. Thank you, Thank you guys, so much. Thank you With