Speaker 1: Want to introduce you to Rudy. Rudy is the owner
Speaker 1: of Gracia signor Man. Look at you and welcome to
Speaker 1: the show.
Speaker 2: Hi, thanks for having me.
Speaker 1: It's our pleasure. Now. Kayla was telling anybody that's been
Speaker 1: affected that's coming on the show that this is for you,
Speaker 1: not for us. It's very common for people to bring food.
Speaker 1: We didn't ask, we were hoping nobody would, but you did.
Speaker 1: And I ask this at the beginning, that we pay
Speaker 1: for it. I know a lot of people come on
Speaker 1: the show and it's kind of an exchange. We taste
Speaker 1: the food and it makes total sense. But in this case,
Speaker 1: we really we thank you for bringing it, and we're
Speaker 1: excited trust me to get into those burritos. But in
Speaker 1: this case, we really want to take care of you.
Speaker 1: So I just wanted to really thank you in a
Speaker 1: time when you guys are I find your footing.
Speaker 3: I completely appreciate it, and I'm incredibly grateful and thankful.
Speaker 2: But this is kind of like what we do. We well,
Speaker 2: that's food. You know, you share it.
Speaker 3: Food makes people happy, and and for me to be
Speaker 3: able to provide some nourishment for someone something that I
Speaker 3: know it's going to.
Speaker 2: Be delicious that you're gonna love. That's going to make
Speaker 2: me feel comforted.
Speaker 1: Are you saying I'm getting too thin? Are you worried?
Speaker 1: Seriously worried about this? But that's very kind.
Speaker 2: I'm saying that I do it.
Speaker 3: We do it from from the bottom of our hearts
Speaker 3: with great respect and gratitude for what you're doing, for
Speaker 3: for wanting to help us. And and if if you
Speaker 3: go to anywhere, any cook, any any restaurant, any people
Speaker 3: who works in the hospitality world, this is who we are.
Speaker 3: We we nourish people and we do it with all
Speaker 3: the heart. So if you if you can take my
Speaker 3: food and enjoy it place, that's very kind.
Speaker 2: That's that's all I ask.
Speaker 1: It doesn't it never gets all, does it to see
Speaker 1: somebody eat your food for the first time? Where it
Speaker 1: tell us a little bit about the beginnings of your truck,
Speaker 1: and then we'll get to where you are today.
Speaker 3: So I actually started the truck with the with the
Speaker 3: goal of going to school. I was working for a
Speaker 3: company before having the truck, but I was a non
Speaker 3: documented student, so I couldn't get financial aid and I
Speaker 3: couldn't really I couldn't get another job because I required
Speaker 3: legal documentation. But then when Obama created the DACA program,
Speaker 3: I was able to leave my other job, and I
Speaker 3: thought that was like, that was like the freedom that
Speaker 3: I wanted, that I needed, and it did provide a
Speaker 3: path for me to be able to do other stuff,
Speaker 3: but nothing like once I got out of that, out
Speaker 3: of that job, I couldn't get another job that paid
Speaker 3: enough for me to go to school. So I went
Speaker 3: to the drawing board and I started trying to think
Speaker 3: of ideas of what I could do to to pay
Speaker 3: for my education, because you know, I don't come from
Speaker 3: like a wealthy family. My mom, you know, all her
Speaker 3: life she's worked cleaning, like office buildings or like stuff
Speaker 3: like that, so she didn't really make a lot of
Speaker 3: money to pay for my school with no financial aid.
Speaker 2: So for me to go to school, I needed to.
Speaker 3: Find a way to make you know, enough money to
Speaker 3: not only support me, but be able to pay for
Speaker 3: my education. So I when I started the truck, it
Speaker 3: was when trucks started getting really you know, trying to
Speaker 3: get popular, and you know, I thought it was gonna
Speaker 3: be an easy, an easy, an easy it is sent
Speaker 3: to success, but actually it was very tough for the
Speaker 3: first two three years. I wasn't really making a lot
Speaker 3: of money, so I did put put school on posts.
Speaker 2: But eventually I built a rapport.
Speaker 3: I built a client base in the Palisades, and I
Speaker 3: was able to pay for school. I finished my degree
Speaker 3: in business administration from Calca to LA So that wouldn't
Speaker 3: have been able. That wouldn't have been possible if I
Speaker 3: didn't have my business. That allowed me a little more freedom,
Speaker 3: or financial freedom, more like just freedom in general.
Speaker 1: When did you start cooking? I started cooking out four
Speaker 1: years old. Actually, my grandma.
Speaker 3: She the first thing she showed me how to cook
Speaker 3: was like scrambled eggs and bacon, and that was my
Speaker 3: first time I cooked, so she showed me. The next
Speaker 3: time I tried to do it on my own, she wasn't
Speaker 3: with me, so I just I remember like putting a
Speaker 3: bunch of pots with like water all around the kitchen
Speaker 3: just in case I dropped something.
Speaker 2: And I started bringing the kitchen. I was like, there's
Speaker 2: something that happens. I'm just going, Yes, I always been
Speaker 2: in cautious individuals.
Speaker 1: That's a lot before you even cook anything. Hey, and
Speaker 1: you couldn't have been poor poor if you're putting bacon
Speaker 1: in there. Because it's like oevos Conweni's is the story maybe,
Speaker 1: I mean, like that's the first everywhere we laugh about it.
Speaker 1: You throw some hot dogs in there and it's like
Speaker 1: the best meal in the whole world. All Right, hak tyg.
Speaker 1: We're gonna talk more with Rudy when we come back.
Speaker 1: You can find out more at now are you pronouncing
Speaker 1: the s in both? Are you saying Grassia signor or grai? Okay? Yeah,
Speaker 1: uh so you can go find them on the web
Speaker 1: at g R A c I A s just single.
Speaker 2: Less single as for the Instagram handle.
Speaker 1: E n O R dot com. So we're talking to
Speaker 1: Rudy from Grassias signor a food truck and where can
Speaker 1: people find you? Now?
Speaker 3: So right now we're we're doing we're still doing two
Speaker 3: days in the physic Palaces. We're mainly focused uh in
Speaker 3: Brentwood on Samva Senta between Montana and Bundy from ten
Speaker 3: to two thirty.
Speaker 1: Holy smokes, this burrito is crazy. Now? Is that your
Speaker 1: main focus is breakfast burritos?
Speaker 3: No, that's like that's just like what a lot of
Speaker 3: people really enjoy. But we started the truck like focusing
Speaker 3: on our tacos. We handmade presster teas, everything fresh made
Speaker 3: the day of and that was our main focus. But
Speaker 3: a lot of people really enjoy a breakfast burritosh.
Speaker 1: This is for how many people? Just the one that's
Speaker 1: just the one? Oh my gosh, Like, how heavy is
Speaker 1: that burrito?
Speaker 2: I mean tacos, well, the tacos.
Speaker 1: I didn't even know there were tacos.
Speaker 4: I wasn't going to tell you, but there are tacos
Speaker 4: and they are phenomenal.
Speaker 2: I want tacos.
Speaker 4: There are actually no tacos, Kayla rose Lie. I'll share
Speaker 4: the tacos. I'll bring you a ro Oh.
Speaker 1: Listen to how put out she is the one we
Speaker 1: you know, so Rudy comes in, Bear's his entire heart.
Speaker 1: But the power of feeding people and you're hoarding you
Speaker 1: took them for yourself. I was going to you showed
Speaker 1: people who you are today, kayleb. You showed them who
Speaker 1: you are.
Speaker 2: If you taste the tacos, you'd understand.
Speaker 1: Yeah, because this burrito is insane. Now, this one is
Speaker 1: with with both beef and with bacon in it. So
Speaker 1: tell me how many. I mean, you brought a butt
Speaker 1: ton of food, So tell me about these burritos, and
Speaker 1: then about your menu.
Speaker 2: What would you like now everything?
Speaker 1: I want to know what's in these burritos? What you know,
Speaker 1: what's your best seller?
Speaker 2: All right?
Speaker 3: So, like I said, the breakfast britos are one of
Speaker 3: the more popular items are menu just I think I
Speaker 3: think the reason why that is is just you're just
Speaker 3: so comforting and you can you know, there's there's no
Speaker 3: wrong time for breakfast. So they're delicious, they're comforting, and
Speaker 3: they're just packed with flavor. They they'll definitely fill you up.
Speaker 3: So we try to keep things very simple. Just make
Speaker 3: sure that you know our eggs are like silky soft delicious.
Speaker 1: Your ratios are on point. Yeah, that's super important for
Speaker 1: a breakfast brito to me, and the taco and everything else.
Speaker 1: But getting those ratios right where you get a bite
Speaker 1: of everything and you have like a mild heat going
Speaker 1: just basic, and then you've got three sauces that you
Speaker 1: can up the ante if you want in any direction
Speaker 1: for more flavor. And I like that because sometimes I'm
Speaker 1: in the mood for heat and sometimes I'm just not.
Speaker 1: And on its own, it's got a great little pepper
Speaker 1: heat to it. And I dig that that I can
Speaker 1: up that if I want, or I can keep it
Speaker 1: in that mode.
Speaker 3: We always tell people with our saucers are mainly for flavor.
Speaker 3: It's not too late burner, Yeah.
Speaker 1: For heat's sake. I've never understood that, you know, people go,
Speaker 1: you know, they just want to burn your tongue or
Speaker 1: something like that. Hey, you know what, can is it
Speaker 1: possible maybe to move our next guest a little bit,
Speaker 1: just to move things around a little bit. Can you
Speaker 1: guys stick around?
Speaker 2: Of course?
Speaker 1: He talks more. All right, great, we're talking to Rudy
Speaker 1: from Grassia Signor. It's a food truck they can find
Speaker 1: you can find you on social media as well, right Book, Instagram, Facebook,
Speaker 1: all of that Grassia Signor and the food. I can't
Speaker 1: wait to dive into those tacos as well. But your
Speaker 1: breakfast burritos are prom man, They're very very good. Right now,
Speaker 1: we're talking to Rudy very intos and he is the
Speaker 1: proprietor of Grassias Signor g R A C I A
Speaker 1: S E n O R dot. You can find them
Speaker 1: on Instagram at the same and we are just eating
Speaker 1: his food. He was affected by the Palisades fire because
Speaker 1: he has a well known food truck that was there
Speaker 1: and a lot of customers that would come and enjoy
Speaker 1: the food, their tacos, their breakfast burritos. He has now
Speaker 1: moved to to Brentwood, and that's working out for your
Speaker 1: You're on San Vicente.
Speaker 2: San Vasante to Montana and Bundy.
Speaker 1: Gotcha, So one one, nine for one San Vicente Boulevard Sunday,
Speaker 1: Thursday through Sunday, and you're still in the paliside Palisades
Speaker 1: on Monday and Tuesday then Mondesday and it's you know,
Speaker 1: a lot of people were affected by the fires, and
Speaker 1: we're trying to put some focus on the people that
Speaker 1: may didn't maybe didn't have something burned down a business,
Speaker 1: but it's been affected because the ecosystem has changed. Told
Speaker 1: us you're about being part of the DOACA program, and
Speaker 1: I know that right now that is up in the air.
Speaker 1: We were talking off the air, and the prayer is
Speaker 1: that that gets ironed out. I say, I always say,
Speaker 1: if we want bad people out, then we want good
Speaker 1: people in. And the key is to find out who
Speaker 1: those people are and how to do it. But I
Speaker 1: don't know who wouldn't want someone like you bringing food
Speaker 1: and joy and positivity to a country. And this food
Speaker 1: is spectacular, just just really it is made with the
Speaker 1: love that you'd get from a parent making you food.
Speaker 2: I'm glad you feel it.
Speaker 1: Yeah, that's what I always tell my son when I
Speaker 1: make him something, I say, I put love in there
Speaker 1: that you know.
Speaker 3: It's funny that you say that, because that that's what
Speaker 3: my grandma used to tell me. She would always tell me,
Speaker 3: like you can always tell when someone makes your food,
Speaker 3: would love.
Speaker 1: Right, It's just it's the ingredient I've had. I've eaten
Speaker 1: a lot of food, obviously, and with this show, I
Speaker 1: get to eat a lot of different food. And I've
Speaker 1: been out to restaurants where the chefs prepared a meal
Speaker 1: that was technically perfect, like all the techniques. Everything that
Speaker 1: was done was done textbook, but it tasted like a textbook. Now,
Speaker 1: it just it was there wasn't that life behind it.
Speaker 2: It was technique versus soul.
Speaker 1: Yeah, and there is a difference. There is something about
Speaker 1: that when somebody it's almost you want somebody to make
Speaker 1: something like they're making it for themselves and they go, hey,
Speaker 1: you hungry, take this.
Speaker 2: You know.
Speaker 3: It's actually kind of funny that you say that, because
Speaker 3: in the truck, all of us when when we eat,
Speaker 3: when we eat, we prefer when we went to one
Speaker 3: of our other team members cooks it. Like we always
Speaker 3: say this, like it tastes better when someone else makes
Speaker 3: it for you, because when you make it, you're just
Speaker 3: trying to be perfect. But with someone else makes it
Speaker 3: for you, there's something in that phase from when they're
Speaker 3: making it to the point where you get it that
Speaker 3: makes it so special because someone else is caring for
Speaker 3: this precious meal that's gonna nurseh you.
Speaker 1: Yeah, you can. You can taste it, and it's just
Speaker 1: And that's anywhere. I mean, that's why you can't make
Speaker 1: what your grandmother made, or your mom made, or your
Speaker 1: dad made, or anybody in the family. You can't. Ever
Speaker 1: you could have the exact recipe, it won't taste the
Speaker 1: same because there's something about someone cooking for you. And
Speaker 1: we know this to be true. We know psychologically there's
Speaker 1: power in the anticipation. I'd much rather see someone enjoy
Speaker 1: something I made than me, even you.
Speaker 2: Did, for sure.
Speaker 1: So how did you come up with your menu? What
Speaker 1: other things are on your menu? So you have tacos
Speaker 1: and burritos.
Speaker 3: So tacos and burritos. So one of the things that
Speaker 3: I actually right when I started the truck I knew
Speaker 3: I wanted to have was one of our our beer
Speaker 3: battered fish tacos. They're one of my personal favorites. And uh,
Speaker 3: they go way back to when I when I lived
Speaker 3: in Tijuana.
Speaker 2: Because that's where I was born. The Baja style hostile, so.
Speaker 3: When when I came to this country, there wasn't a
Speaker 3: lot of good Baha hostile fish tacos.
Speaker 1: So my.
Speaker 3: When I would on Fridays when I would get out
Speaker 3: of school, my mom worked nice ships, clean and office building,
Speaker 3: and I remember because Friday was the day I didn't
Speaker 3: have to go to school the next day, so I
Speaker 3: would go with her from LA all the way to
Speaker 3: Santa Monica and the best taco we could have at
Speaker 3: that point was Reviews fish tacos. Oh yeah, and it
Speaker 3: was it was it was like this routine that we
Speaker 3: did on Fridays. I would go with her Santa Monica
Speaker 3: skateboard back to LA but before she went to work,
Speaker 3: our meal, our shared meal would be the Rebus fish
Speaker 3: tacos because it was the closest thing we could we
Speaker 3: could find too to the inns NaSTA fish talkers we
Speaker 3: would have in Mexico.
Speaker 2: So when I started the truck.
Speaker 3: I knew those tacos had to be in the menu
Speaker 3: the way I knew how to make him, the way
Speaker 3: I remember them to be.
Speaker 1: What do you think sets them apart? What is a
Speaker 1: true Baja style fish taco?
Speaker 3: Honestly, like like we were talking about earlier, it's just
Speaker 3: the care I put in it, and and just the
Speaker 3: fact that I want to I want to taste home
Speaker 3: every time I make him, every time.
Speaker 1: You know that talko was created food. Yeah, that's your
Speaker 1: mac and cheese man. Yeah, that's where you grew up.
Speaker 1: We all have it. We all have that that those
Speaker 1: items that make us, you know, think a home or
Speaker 1: think about growing up when things were simple, didn't have
Speaker 1: to pay taxes. I have to deal with any of
Speaker 1: that business. I also want to give a shout out
Speaker 1: to Judy. Judy Kergan. She is a listener who sent
Speaker 1: us your information and she knew about you, and she
Speaker 1: reached out to us and said, these you know, these
Speaker 1: people are really good people. They make fantastic food. They've
Speaker 1: been caught up in this situation. And that's what inspired us,
Speaker 1: through Judy and through your story, to know the path
Speaker 1: we wanted to go down. Because we've been talking about
Speaker 1: what we wanted to do about restaurants. There continues, La
Speaker 1: Times and others continue to write lists of restaurants that
Speaker 1: are trying to come back in the fire areas and
Speaker 1: stuff like that. So stick around, we'll do one more
Speaker 1: segment with you. Guys can really enjoy the conversation and
Speaker 1: the food. And of course you can go to Instagram
Speaker 1: or online to Gracia Signor only one S G R
Speaker 1: A C I A S E N O R dot
Speaker 1: com and find out where they're at and in the
Speaker 1: area of Brentwood right now. They do a couple of
Speaker 1: days there in the Palisades still, but they could use
Speaker 1: your life to stay afloat, and trust me, you can
Speaker 1: use their food and you know, I don't know, maybe
Speaker 1: you can freeze some, but I'd get a lot, especially
Speaker 1: if you're doing a day trip. Bring a bag, bring
Speaker 1: a cooler, whatever it takes. Right now, we're talking about
Speaker 1: a food truck called Gracia Signor and you can find
Speaker 1: them at dot com. You can find them on Instagram
Speaker 1: one S and UH. You can find out more about
Speaker 1: Rudy and Barrientos and he is the He is really
Speaker 1: the story and the food that he's making is outstanding.
Speaker 1: You know, Robin who's running the board and all the
Speaker 1: commercials and everything else going on, talks to me through
Speaker 1: the headphones, let me know, you know, spots and all
Speaker 1: those things. And right before we come on, she goes,
Speaker 1: these tacos are bomb, Like, Yeah, the food is fantastic.
Speaker 1: Another thank you and a tip of the hat to
Speaker 1: Judy Judy, Judy Kirkin. She's a listener and sent us
Speaker 1: the information. We've been wanting to do a show on
Speaker 1: the restaurants that are affected. We've been waiting basically to
Speaker 1: hear about the ones that are coming back, and we
Speaker 1: won't stop today. We'll continue to let you know about
Speaker 1: them and how to patronize them and keep them going.
Speaker 1: So what do you want people to know about your
Speaker 1: food and how to find you and how important it
Speaker 1: is to have, you know, regulars and a base of
Speaker 1: people coming to eat.
Speaker 2: It's a credit important to have regulars. That's that was there.
Speaker 3: That's where we were so successful in the Palace Stads
Speaker 3: because that community is a very small community that just
Speaker 3: supports everyone and and you know, we we became embraced
Speaker 3: by the community and therefore we were very successful.
Speaker 2: For over ten years.
Speaker 3: This was going to be our eleventh year in the palace,
Speaker 3: but the fires happened and everyone in that town is
Speaker 3: scattered all over la So as much as there, you know,
Speaker 3: we have a lot of loyal customers, as much as
Speaker 3: they're trying to support us. Because of the distance that
Speaker 3: this fire forced them to to just like move sure,
Speaker 3: it's really hard for them to to be there like
Speaker 3: as regular as they would pre fires. So everyone out
Speaker 3: there in Brentwood who loves food, loves delicious food, Mexican food,
Speaker 3: breakfast burritos, and just or just enjoys food in general,
Speaker 3: give us a chance so that we can win you over.
Speaker 1: And I have no doubt that that is exactly how
Speaker 1: it will end up. I'm glad to have a platform
Speaker 1: for you to talk to you so much, you know,
Speaker 1: because the food is really spectacular, and I love the
Speaker 1: story and I think it's important. You know, we hear
Speaker 1: a lot of things in the news, and you know,
Speaker 1: there's a lot of confusion about immigration and the good,
Speaker 1: the bad, the ugly, the legal the non legal, and
Speaker 1: all of these things that need to be sorted out.
Speaker 1: But the fact is, you know, there is a good
Speaker 1: there should be a good neighbor policy to be able
Speaker 1: to exchange between all of our neighbors here. That is
Speaker 1: a way that we aren't letting criminals or people in,
Speaker 1: but letting good folks and come do what they do.
Speaker 1: And and I think what you're doing is just wonderful.
Speaker 1: The food is just fantastic, man. Thank you made with
Speaker 1: love right in it. But you won't break your tooth
Speaker 1: on love man. So thanks again to Judy for putting
Speaker 1: this on our radar, and thanks to you Rudy for
Speaker 1: coming in and again GRASSI signor it is a g
Speaker 1: R A C I A S just a single ass
Speaker 1: e n O R dot com. Of course you can
Speaker 1: find them under that same moniker at on Instagram as well.
Speaker 1: Check them out where they are there in Brentwood and
Speaker 1: still a couple of days in the Palisades as well.
Speaker 1: But get on this. This is really special food by
Speaker 1: what seems to be a very special guy. So thanks
Speaker 1: for taking the time on my friend. Thank you, Neil,
Speaker 1: thank you, thank you everyone. Thank you, and tell them
Speaker 1: hello and that you heard it here. They need to
Speaker 1: know that there's support and people that care. You know,
Speaker 1: these things take a while. We're still dealing with what
Speaker 1: you know, COVID, You know the the remnants of COVID
Speaker 1: and working on the hospitality and restaurant industry, so there's
Speaker 1: still work to do to get out there. Those of
Speaker 1: us that can that weren't affected by the fires can
Speaker 1: help keep these places perched up. Thanks