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<v Speaker 1>Want to introduce you to Rudy. Rudy is the owner

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<v Speaker 1>of Gracia signor Man. Look at you and welcome to

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<v Speaker 1>the show.

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<v Speaker 2>Hi, thanks for having me.

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<v Speaker 1>It's our pleasure. Now. Kayla was telling anybody that's been

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<v Speaker 1>affected that's coming on the show that this is for you,

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<v Speaker 1>not for us. It's very common for people to bring food.

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<v Speaker 1>We didn't ask, we were hoping nobody would, but you did.

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<v Speaker 1>And I ask this at the beginning, that we pay

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<v Speaker 1>for it. I know a lot of people come on

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<v Speaker 1>the show and it's kind of an exchange. We taste

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<v Speaker 1>the food and it makes total sense. But in this case,

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<v Speaker 1>we really we thank you for bringing it, and we're

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<v Speaker 1>excited trust me to get into those burritos. But in

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<v Speaker 1>this case, we really want to take care of you.

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<v Speaker 1>So I just wanted to really thank you in a

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<v Speaker 1>time when you guys are I find your footing.

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<v Speaker 3>I completely appreciate it, and I'm incredibly grateful and thankful.

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<v Speaker 2>But this is kind of like what we do. We well,

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<v Speaker 2>that's food. You know, you share it.

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<v Speaker 3>Food makes people happy, and and for me to be

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<v Speaker 3>able to provide some nourishment for someone something that I

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<v Speaker 3>know it's going to.

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<v Speaker 2>Be delicious that you're gonna love. That's going to make

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<v Speaker 2>me feel comforted.

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<v Speaker 1>Are you saying I'm getting too thin? Are you worried?

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<v Speaker 1>Seriously worried about this? But that's very kind.

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<v Speaker 2>I'm saying that I do it.

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<v Speaker 3>We do it from from the bottom of our hearts

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<v Speaker 3>with great respect and gratitude for what you're doing, for

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<v Speaker 3>for wanting to help us. And and if if you

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<v Speaker 3>go to anywhere, any cook, any any restaurant, any people

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<v Speaker 3>who works in the hospitality world, this is who we are.

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<v Speaker 3>We we nourish people and we do it with all

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<v Speaker 3>the heart. So if you if you can take my

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<v Speaker 3>food and enjoy it place, that's very kind.

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<v Speaker 2>That's that's all I ask.

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<v Speaker 1>It doesn't it never gets all, does it to see

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<v Speaker 1>somebody eat your food for the first time? Where it

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<v Speaker 1>tell us a little bit about the beginnings of your truck,

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<v Speaker 1>and then we'll get to where you are today.

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<v Speaker 3>So I actually started the truck with the with the

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<v Speaker 3>goal of going to school. I was working for a

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<v Speaker 3>company before having the truck, but I was a non

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<v Speaker 3>documented student, so I couldn't get financial aid and I

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<v Speaker 3>couldn't really I couldn't get another job because I required

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<v Speaker 3>legal documentation. But then when Obama created the DACA program,

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<v Speaker 3>I was able to leave my other job, and I

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<v Speaker 3>thought that was like, that was like the freedom that

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<v Speaker 3>I wanted, that I needed, and it did provide a

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<v Speaker 3>path for me to be able to do other stuff,

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<v Speaker 3>but nothing like once I got out of that, out

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<v Speaker 3>of that job, I couldn't get another job that paid

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<v Speaker 3>enough for me to go to school. So I went

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<v Speaker 3>to the drawing board and I started trying to think

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<v Speaker 3>of ideas of what I could do to to pay

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<v Speaker 3>for my education, because you know, I don't come from

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<v Speaker 3>like a wealthy family. My mom, you know, all her

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<v Speaker 3>life she's worked cleaning, like office buildings or like stuff

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<v Speaker 3>like that, so she didn't really make a lot of

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<v Speaker 3>money to pay for my school with no financial aid.

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<v Speaker 2>So for me to go to school, I needed to.

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<v Speaker 3>Find a way to make you know, enough money to

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<v Speaker 3>not only support me, but be able to pay for

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<v Speaker 3>my education. So I when I started the truck, it

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<v Speaker 3>was when trucks started getting really you know, trying to

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<v Speaker 3>get popular, and you know, I thought it was gonna

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<v Speaker 3>be an easy, an easy, an easy it is sent

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<v Speaker 3>to success, but actually it was very tough for the

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<v Speaker 3>first two three years. I wasn't really making a lot

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<v Speaker 3>of money, so I did put put school on posts.

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<v Speaker 2>But eventually I built a rapport.

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<v Speaker 3>I built a client base in the Palisades, and I

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<v Speaker 3>was able to pay for school. I finished my degree

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<v Speaker 3>in business administration from Calca to LA So that wouldn't

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<v Speaker 3>have been able. That wouldn't have been possible if I

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<v Speaker 3>didn't have my business. That allowed me a little more freedom,

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<v Speaker 3>or financial freedom, more like just freedom in general.

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<v Speaker 1>When did you start cooking? I started cooking out four

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<v Speaker 1>years old. Actually, my grandma.

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<v Speaker 3>She the first thing she showed me how to cook

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<v Speaker 3>was like scrambled eggs and bacon, and that was my

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<v Speaker 3>first time I cooked, so she showed me. The next

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<v Speaker 3>time I tried to do it on my own, she wasn't

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<v Speaker 3>with me, so I just I remember like putting a

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<v Speaker 3>bunch of pots with like water all around the kitchen

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<v Speaker 3>just in case I dropped something.

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<v Speaker 2>And I started bringing the kitchen. I was like, there's

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<v Speaker 2>something that happens. I'm just going, Yes, I always been

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<v Speaker 2>in cautious individuals.

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<v Speaker 1>That's a lot before you even cook anything. Hey, and

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<v Speaker 1>you couldn't have been poor poor if you're putting bacon

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<v Speaker 1>in there. Because it's like oevos Conweni's is the story maybe,

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<v Speaker 1>I mean, like that's the first everywhere we laugh about it.

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<v Speaker 1>You throw some hot dogs in there and it's like

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<v Speaker 1>the best meal in the whole world. All Right, hak tyg.

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<v Speaker 1>We're gonna talk more with Rudy when we come back.

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<v Speaker 1>You can find out more at now are you pronouncing

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<v Speaker 1>the s in both? Are you saying Grassia signor or grai? Okay? Yeah,

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<v Speaker 1>uh so you can go find them on the web

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<v Speaker 1>at g R A c I A s just single.

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<v Speaker 2>Less single as for the Instagram handle.

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<v Speaker 1>E n O R dot com. So we're talking to

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<v Speaker 1>Rudy from Grassias signor a food truck and where can

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<v Speaker 1>people find you? Now?

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<v Speaker 3>So right now we're we're doing we're still doing two

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<v Speaker 3>days in the physic Palaces. We're mainly focused uh in

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<v Speaker 3>Brentwood on Samva Senta between Montana and Bundy from ten

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<v Speaker 3>to two thirty.

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<v Speaker 1>Holy smokes, this burrito is crazy. Now? Is that your

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<v Speaker 1>main focus is breakfast burritos?

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<v Speaker 3>No, that's like that's just like what a lot of

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<v Speaker 3>people really enjoy. But we started the truck like focusing

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<v Speaker 3>on our tacos. We handmade presster teas, everything fresh made

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<v Speaker 3>the day of and that was our main focus. But

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<v Speaker 3>a lot of people really enjoy a breakfast burritosh.

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<v Speaker 1>This is for how many people? Just the one that's

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<v Speaker 1>just the one? Oh my gosh, Like, how heavy is

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<v Speaker 1>that burrito?

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<v Speaker 2>I mean tacos, well, the tacos.

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<v Speaker 1>I didn't even know there were tacos.

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<v Speaker 4>I wasn't going to tell you, but there are tacos

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<v Speaker 4>and they are phenomenal.

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<v Speaker 2>I want tacos.

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<v Speaker 4>There are actually no tacos, Kayla rose Lie. I'll share

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<v Speaker 4>the tacos. I'll bring you a ro Oh.

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<v Speaker 1>Listen to how put out she is the one we

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<v Speaker 1>you know, so Rudy comes in, Bear's his entire heart.

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<v Speaker 1>But the power of feeding people and you're hoarding you

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<v Speaker 1>took them for yourself. I was going to you showed

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<v Speaker 1>people who you are today, kayleb. You showed them who

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<v Speaker 1>you are.

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<v Speaker 2>If you taste the tacos, you'd understand.

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<v Speaker 1>Yeah, because this burrito is insane. Now, this one is

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<v Speaker 1>with with both beef and with bacon in it. So

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<v Speaker 1>tell me how many. I mean, you brought a butt

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<v Speaker 1>ton of food, So tell me about these burritos, and

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<v Speaker 1>then about your menu.

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<v Speaker 2>What would you like now everything?

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<v Speaker 1>I want to know what's in these burritos? What you know,

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<v Speaker 1>what's your best seller?

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<v Speaker 2>All right?

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<v Speaker 3>So, like I said, the breakfast britos are one of

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<v Speaker 3>the more popular items are menu just I think I

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<v Speaker 3>think the reason why that is is just you're just

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<v Speaker 3>so comforting and you can you know, there's there's no

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<v Speaker 3>wrong time for breakfast. So they're delicious, they're comforting, and

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<v Speaker 3>they're just packed with flavor. They they'll definitely fill you up.

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<v Speaker 3>So we try to keep things very simple. Just make

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<v Speaker 3>sure that you know our eggs are like silky soft delicious.

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<v Speaker 1>Your ratios are on point. Yeah, that's super important for

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<v Speaker 1>a breakfast brito to me, and the taco and everything else.

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<v Speaker 1>But getting those ratios right where you get a bite

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<v Speaker 1>of everything and you have like a mild heat going

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<v Speaker 1>just basic, and then you've got three sauces that you

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<v Speaker 1>can up the ante if you want in any direction

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<v Speaker 1>for more flavor. And I like that because sometimes I'm

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<v Speaker 1>in the mood for heat and sometimes I'm just not.

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<v Speaker 1>And on its own, it's got a great little pepper

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<v Speaker 1>heat to it. And I dig that that I can

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<v Speaker 1>up that if I want, or I can keep it

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<v Speaker 1>in that mode.

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<v Speaker 3>We always tell people with our saucers are mainly for flavor.

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<v Speaker 3>It's not too late burner, Yeah.

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<v Speaker 1>For heat's sake. I've never understood that, you know, people go,

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<v Speaker 1>you know, they just want to burn your tongue or

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<v Speaker 1>something like that. Hey, you know what, can is it

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<v Speaker 1>possible maybe to move our next guest a little bit,

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<v Speaker 1>just to move things around a little bit. Can you

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<v Speaker 1>guys stick around?

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<v Speaker 2>Of course?

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<v Speaker 1>He talks more. All right, great, we're talking to Rudy

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<v Speaker 1>from Grassia Signor. It's a food truck they can find

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<v Speaker 1>you can find you on social media as well, right Book, Instagram, Facebook,

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<v Speaker 1>all of that Grassia Signor and the food. I can't

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<v Speaker 1>wait to dive into those tacos as well. But your

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<v Speaker 1>breakfast burritos are prom man, They're very very good. Right now,

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<v Speaker 1>we're talking to Rudy very intos and he is the

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<v Speaker 1>proprietor of Grassias Signor g R A C I A

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<v Speaker 1>S E n O R dot. You can find them

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<v Speaker 1>on Instagram at the same and we are just eating

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<v Speaker 1>his food. He was affected by the Palisades fire because

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<v Speaker 1>he has a well known food truck that was there

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<v Speaker 1>and a lot of customers that would come and enjoy

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<v Speaker 1>the food, their tacos, their breakfast burritos. He has now

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<v Speaker 1>moved to to Brentwood, and that's working out for your

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<v Speaker 1>You're on San Vicente.

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<v Speaker 2>San Vasante to Montana and Bundy.

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<v Speaker 1>Gotcha, So one one, nine for one San Vicente Boulevard Sunday,

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<v Speaker 1>Thursday through Sunday, and you're still in the paliside Palisades

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<v Speaker 1>on Monday and Tuesday then Mondesday and it's you know,

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<v Speaker 1>a lot of people were affected by the fires, and

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<v Speaker 1>we're trying to put some focus on the people that

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<v Speaker 1>may didn't maybe didn't have something burned down a business,

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<v Speaker 1>but it's been affected because the ecosystem has changed. Told

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<v Speaker 1>us you're about being part of the DOACA program, and

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<v Speaker 1>I know that right now that is up in the air.

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<v Speaker 1>We were talking off the air, and the prayer is

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<v Speaker 1>that that gets ironed out. I say, I always say,

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<v Speaker 1>if we want bad people out, then we want good

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<v Speaker 1>people in. And the key is to find out who

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<v Speaker 1>those people are and how to do it. But I

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<v Speaker 1>don't know who wouldn't want someone like you bringing food

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<v Speaker 1>and joy and positivity to a country. And this food

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<v Speaker 1>is spectacular, just just really it is made with the

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<v Speaker 1>love that you'd get from a parent making you food.

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<v Speaker 2>I'm glad you feel it.

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<v Speaker 1>Yeah, that's what I always tell my son when I

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<v Speaker 1>make him something, I say, I put love in there

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<v Speaker 1>that you know.

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<v Speaker 3>It's funny that you say that, because that that's what

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<v Speaker 3>my grandma used to tell me. She would always tell me,

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<v Speaker 3>like you can always tell when someone makes your food,

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<v Speaker 3>would love.

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<v Speaker 1>Right, It's just it's the ingredient I've had. I've eaten

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<v Speaker 1>a lot of food, obviously, and with this show, I

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<v Speaker 1>get to eat a lot of different food. And I've

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<v Speaker 1>been out to restaurants where the chefs prepared a meal

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<v Speaker 1>that was technically perfect, like all the techniques. Everything that

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<v Speaker 1>was done was done textbook, but it tasted like a textbook. Now,

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<v Speaker 1>it just it was there wasn't that life behind it.

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<v Speaker 2>It was technique versus soul.

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<v Speaker 1>Yeah, and there is a difference. There is something about

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<v Speaker 1>that when somebody it's almost you want somebody to make

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<v Speaker 1>something like they're making it for themselves and they go, hey,

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<v Speaker 1>you hungry, take this.

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<v Speaker 2>You know.

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<v Speaker 3>It's actually kind of funny that you say that, because

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<v Speaker 3>in the truck, all of us when when we eat,

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<v Speaker 3>when we eat, we prefer when we went to one

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<v Speaker 3>of our other team members cooks it. Like we always

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<v Speaker 3>say this, like it tastes better when someone else makes

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<v Speaker 3>it for you, because when you make it, you're just

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<v Speaker 3>trying to be perfect. But with someone else makes it

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<v Speaker 3>for you, there's something in that phase from when they're

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<v Speaker 3>making it to the point where you get it that

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<v Speaker 3>makes it so special because someone else is caring for

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<v Speaker 3>this precious meal that's gonna nurseh you.

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<v Speaker 1>Yeah, you can. You can taste it, and it's just

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<v Speaker 1>And that's anywhere. I mean, that's why you can't make

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<v Speaker 1>what your grandmother made, or your mom made, or your

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<v Speaker 1>dad made, or anybody in the family. You can't. Ever

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<v Speaker 1>you could have the exact recipe, it won't taste the

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<v Speaker 1>same because there's something about someone cooking for you. And

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<v Speaker 1>we know this to be true. We know psychologically there's

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<v Speaker 1>power in the anticipation. I'd much rather see someone enjoy

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<v Speaker 1>something I made than me, even you.

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<v Speaker 2>Did, for sure.

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<v Speaker 1>So how did you come up with your menu? What

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<v Speaker 1>other things are on your menu? So you have tacos

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<v Speaker 1>and burritos.

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<v Speaker 3>So tacos and burritos. So one of the things that

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<v Speaker 3>I actually right when I started the truck I knew

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<v Speaker 3>I wanted to have was one of our our beer

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<v Speaker 3>battered fish tacos. They're one of my personal favorites. And uh,

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<v Speaker 3>they go way back to when I when I lived

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<v Speaker 3>in Tijuana.

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<v Speaker 2>Because that's where I was born. The Baja style hostile, so.

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<v Speaker 3>When when I came to this country, there wasn't a

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<v Speaker 3>lot of good Baha hostile fish tacos.

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<v Speaker 1>So my.

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<v Speaker 3>When I would on Fridays when I would get out

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<v Speaker 3>of school, my mom worked nice ships, clean and office building,

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<v Speaker 3>and I remember because Friday was the day I didn't

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<v Speaker 3>have to go to school the next day, so I

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<v Speaker 3>would go with her from LA all the way to

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<v Speaker 3>Santa Monica and the best taco we could have at

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<v Speaker 3>that point was Reviews fish tacos. Oh yeah, and it

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<v Speaker 3>was it was it was like this routine that we

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<v Speaker 3>did on Fridays. I would go with her Santa Monica

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<v Speaker 3>skateboard back to LA but before she went to work,

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<v Speaker 3>our meal, our shared meal would be the Rebus fish

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<v Speaker 3>tacos because it was the closest thing we could we

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<v Speaker 3>could find too to the inns NaSTA fish talkers we

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<v Speaker 3>would have in Mexico.

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<v Speaker 2>So when I started the truck.

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<v Speaker 3>I knew those tacos had to be in the menu

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<v Speaker 3>the way I knew how to make him, the way

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<v Speaker 3>I remember them to be.

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<v Speaker 1>What do you think sets them apart? What is a

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<v Speaker 1>true Baja style fish taco?

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<v Speaker 3>Honestly, like like we were talking about earlier, it's just

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<v Speaker 3>the care I put in it, and and just the

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<v Speaker 3>fact that I want to I want to taste home

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<v Speaker 3>every time I make him, every time.

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<v Speaker 1>You know that talko was created food. Yeah, that's your

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<v Speaker 1>mac and cheese man. Yeah, that's where you grew up.

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<v Speaker 1>We all have it. We all have that that those

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<v Speaker 1>items that make us, you know, think a home or

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<v Speaker 1>think about growing up when things were simple, didn't have

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<v Speaker 1>to pay taxes. I have to deal with any of

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<v Speaker 1>that business. I also want to give a shout out

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<v Speaker 1>to Judy. Judy Kergan. She is a listener who sent

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<v Speaker 1>us your information and she knew about you, and she

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<v Speaker 1>reached out to us and said, these you know, these

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<v Speaker 1>people are really good people. They make fantastic food. They've

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<v Speaker 1>been caught up in this situation. And that's what inspired us,

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<v Speaker 1>through Judy and through your story, to know the path

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<v Speaker 1>we wanted to go down. Because we've been talking about

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<v Speaker 1>what we wanted to do about restaurants. There continues, La

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<v Speaker 1>Times and others continue to write lists of restaurants that

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<v Speaker 1>are trying to come back in the fire areas and

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<v Speaker 1>stuff like that. So stick around, we'll do one more

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<v Speaker 1>segment with you. Guys can really enjoy the conversation and

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<v Speaker 1>the food. And of course you can go to Instagram

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<v Speaker 1>or online to Gracia Signor only one S G R

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<v Speaker 1>A C I A S E N O R dot

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<v Speaker 1>com and find out where they're at and in the

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<v Speaker 1>area of Brentwood right now. They do a couple of

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<v Speaker 1>days there in the Palisades still, but they could use

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<v Speaker 1>your life to stay afloat, and trust me, you can

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<v Speaker 1>use their food and you know, I don't know, maybe

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<v Speaker 1>you can freeze some, but I'd get a lot, especially

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<v Speaker 1>if you're doing a day trip. Bring a bag, bring

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<v Speaker 1>a cooler, whatever it takes. Right now, we're talking about

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<v Speaker 1>a food truck called Gracia Signor and you can find

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<v Speaker 1>them at dot com. You can find them on Instagram

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<v Speaker 1>one S and UH. You can find out more about

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<v Speaker 1>Rudy and Barrientos and he is the He is really

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<v Speaker 1>the story and the food that he's making is outstanding.

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<v Speaker 1>You know, Robin who's running the board and all the

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<v Speaker 1>commercials and everything else going on, talks to me through

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<v Speaker 1>the headphones, let me know, you know, spots and all

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<v Speaker 1>those things. And right before we come on, she goes,

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<v Speaker 1>these tacos are bomb, Like, Yeah, the food is fantastic.

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<v Speaker 1>Another thank you and a tip of the hat to

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<v Speaker 1>Judy Judy, Judy Kirkin. She's a listener and sent us

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<v Speaker 1>the information. We've been wanting to do a show on

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<v Speaker 1>the restaurants that are affected. We've been waiting basically to

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<v Speaker 1>hear about the ones that are coming back, and we

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<v Speaker 1>won't stop today. We'll continue to let you know about

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<v Speaker 1>them and how to patronize them and keep them going.

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<v Speaker 1>So what do you want people to know about your

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<v Speaker 1>food and how to find you and how important it

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<v Speaker 1>is to have, you know, regulars and a base of

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<v Speaker 1>people coming to eat.

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<v Speaker 2>It's a credit important to have regulars. That's that was there.

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<v Speaker 3>That's where we were so successful in the Palace Stads

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<v Speaker 3>because that community is a very small community that just

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<v Speaker 3>supports everyone and and you know, we we became embraced

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<v Speaker 3>by the community and therefore we were very successful.

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<v Speaker 2>For over ten years.

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<v Speaker 3>This was going to be our eleventh year in the palace,

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<v Speaker 3>but the fires happened and everyone in that town is

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<v Speaker 3>scattered all over la So as much as there, you know,

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<v Speaker 3>we have a lot of loyal customers, as much as

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<v Speaker 3>they're trying to support us. Because of the distance that

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<v Speaker 3>this fire forced them to to just like move sure,

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<v Speaker 3>it's really hard for them to to be there like

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<v Speaker 3>as regular as they would pre fires. So everyone out

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<v Speaker 3>there in Brentwood who loves food, loves delicious food, Mexican food,

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<v Speaker 3>breakfast burritos, and just or just enjoys food in general,

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<v Speaker 3>give us a chance so that we can win you over.

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<v Speaker 1>And I have no doubt that that is exactly how

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<v Speaker 1>it will end up. I'm glad to have a platform

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<v Speaker 1>for you to talk to you so much, you know,

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<v Speaker 1>because the food is really spectacular, and I love the

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<v Speaker 1>story and I think it's important. You know, we hear

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<v Speaker 1>a lot of things in the news, and you know,

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<v Speaker 1>there's a lot of confusion about immigration and the good,

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<v Speaker 1>the bad, the ugly, the legal the non legal, and

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<v Speaker 1>all of these things that need to be sorted out.

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<v Speaker 1>But the fact is, you know, there is a good

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<v Speaker 1>there should be a good neighbor policy to be able

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<v Speaker 1>to exchange between all of our neighbors here. That is

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<v Speaker 1>a way that we aren't letting criminals or people in,

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<v Speaker 1>but letting good folks and come do what they do.

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<v Speaker 1>And and I think what you're doing is just wonderful.

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<v Speaker 1>The food is just fantastic, man. Thank you made with

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<v Speaker 1>love right in it. But you won't break your tooth

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<v Speaker 1>on love man. So thanks again to Judy for putting

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<v Speaker 1>this on our radar, and thanks to you Rudy for

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<v Speaker 1>coming in and again GRASSI signor it is a g

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<v Speaker 1>R A C I A S just a single ass

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<v Speaker 1>e n O R dot com. Of course you can

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<v Speaker 1>find them under that same moniker at on Instagram as well.

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<v Speaker 1>Check them out where they are there in Brentwood and

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<v Speaker 1>still a couple of days in the Palisades as well.

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<v Speaker 1>But get on this. This is really special food by

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<v Speaker 1>what seems to be a very special guy. So thanks

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<v Speaker 1>for taking the time on my friend. Thank you, Neil,

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<v Speaker 1>thank you, thank you everyone. Thank you, and tell them

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<v Speaker 1>hello and that you heard it here. They need to

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<v Speaker 1>know that there's support and people that care. You know,

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<v Speaker 1>these things take a while. We're still dealing with what

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<v Speaker 1>you know, COVID, You know the the remnants of COVID

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<v Speaker 1>and working on the hospitality and restaurant industry, so there's

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<v Speaker 1>still work to do to get out there. Those of

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<v Speaker 1>us that can that weren't affected by the fires can

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<v Speaker 1>help keep these places perched up. Thanks