Speaker 1: And one of the other guests that we brought to
Speaker 1: bring some of their food are the folks from Joselito's
Speaker 1: and Tunga and we've got tomorrow and Jose, you look
Speaker 1: like a regular size Jose. You don't look like a
Speaker 1: little Jose all right, So thank you guys for coming
Speaker 1: as well. Pop those mics on there if you will,
Speaker 1: and Bob, we can get Mike Bob's mic on there.
Speaker 2: You go.
Speaker 3: Look at that. He's attack. He knows what he's doing. So, Bob,
Speaker 3: how did you find Joselito?
Speaker 2: And I've lived in Tehanga for thirty three years and
Speaker 2: started looking at some restaurants and I found one very
Speaker 2: close to my house that had a live iguana in
Speaker 2: the corner of the dining room.
Speaker 3: Was that a specific need of yours to have?
Speaker 2: The restaurant's name was Iguana, Yeah, oh wow, yes, And
Speaker 2: I was fascinated. Caun. I stop in there for lunch
Speaker 2: and I go stair at the iguana for a while
Speaker 2: and decide, you know, what I'm going to have. But
Speaker 2: immediately it had a nice feeling place. There's there's like
Speaker 2: a Mexican restaurant that's not modern, but it's got a
Speaker 2: lot of do dads hanging on the walls and the ceilings.
Speaker 2: It's like a mom and pop somebody's kitchen or expanded
Speaker 2: enough with stuff. Oh it's a restaurant now, rather than
Speaker 2: say design a restaurant and then make it, gotcha really
Speaker 2: really modern. So this was a comfortable place I could
Speaker 2: go and oh it fit was pretty good in here,
Speaker 2: and then the food was very good. And then the people,
Speaker 2: the way they served and the way they treated you
Speaker 2: was really nice. So after three years, I went in
Speaker 2: there one day and the iguana's gone and it was
Speaker 2: a new new place. Host Alito's first question, I said,
Speaker 2: did you did you cook me guana? Because the.
Speaker 3: Quana, the chips, you've got it. Yeah.
Speaker 2: So it changed and it continued and it continues to
Speaker 2: this day.
Speaker 3: So that's a.
Speaker 2: Long time to be going to one restaurant. I think
Speaker 2: I probably outlived most of the staff been there all
Speaker 2: these years. And they change the menu once in a
Speaker 2: while a little bit. And the type of menu that
Speaker 2: they have now, it's got a real pretty looking it's
Speaker 2: on the internet. You go there and you can just
Speaker 2: scroll through the whole thing and you see pictures and
Speaker 2: very good description and the prices are very very nice.
Speaker 2: One of my favorites is this chicken caesar salad because
Speaker 2: it got certain features I like. But as a big
Speaker 2: salad for sixteen dollars, oh wow, I have never been
Speaker 2: able to finish it. Okay, it's that generous. So sometimes
Speaker 2: I hate. I hate to tell her that it usually
Speaker 2: is guaranteed two meals, but occasionally I guess we do
Speaker 2: a lot of talk and I don't eat that much
Speaker 2: of it, so it goes home in the box, and
Speaker 2: then I got two more meals out of it, So
Speaker 2: I thought, you didn't know that that's a three meal.
Speaker 3: So that's a great compliment.
Speaker 1: I got to imagine to have someone like Bob come
Speaker 1: in and enjoy food at your place.
Speaker 4: It's the highest honor just knowing Bob, and he can
Speaker 4: go anywhere and eat anything, and he chooses to come
Speaker 4: to Hose Alitos, and everybody enjoys and loves seeing Bob
Speaker 4: when he comes in, and it's just.
Speaker 5: And we love having regulars. We have lots of regulars
Speaker 5: come in all the time, some four or five times
Speaker 5: a week.
Speaker 1: That's got to be I mean, really more than anything else.
Speaker 1: To have regulars, to me, is a sign of everything
Speaker 1: that Bob described, from the atmosphere to the service, to
Speaker 1: the food itself and the prices.
Speaker 3: To keep them low or as you know right now,
Speaker 3: is not easy.
Speaker 5: Yeah, it's really tough. Things are going really high. They're
Speaker 5: getting very expensive, but we don't want to pass it
Speaker 5: on to the customers as long as we can.
Speaker 1: A lot of avocados and Mexican food. Yes, so that's
Speaker 1: going to be an interesting time coming up. What are
Speaker 1: some of the things that you have in front of
Speaker 1: us today?
Speaker 5: So we brought some things that tacolito we've had since
Speaker 5: nineteen seventy seven when my parents first opened the restaurant.
Speaker 5: It's a giant taco there.
Speaker 3: Yeah, you named it wrong, that's huge taco soon. Yes, sure.
Speaker 5: We also brought one of our new specials at the
Speaker 5: Chiliriano can Cambrones. We also have a Mexican pokey there
Speaker 5: which is a favorite of a lot of customers. And
Speaker 5: we brought some atros.
Speaker 1: Wow, Okay, we come back. We'll try some of this
Speaker 1: talk more. I appreciate you guys coming out to celebrate
Speaker 1: Bob today. I'm thrilled that he has that food is
Speaker 1: such a part of his day to day and that
Speaker 1: he loves food and that he's a regular. We thought
Speaker 1: it'd be a fun way to celebrate Bob Gerr Living
Speaker 1: by Design, the documentary coming out this month, which we
Speaker 1: were I promise we'll give you more information on.
Speaker 3: What's a website by the way, they can find that
Speaker 3: Ernie Alex dot com.
Speaker 1: The Alex dot com and that's for the Glendale opening night,
Speaker 1: The Alex dot com. To find out more Bob ger
Speaker 1: Living by Design? What is that the twenties April twenty sixth.
Speaker 1: I'm going to be out there very much, looking forward
Speaker 1: to it, and we'll tell you more about that coming up.
Speaker 3: So go nowhere. It's a Fork Report