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<v Speaker 1>And one of the other guests that we brought to

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<v Speaker 1>bring some of their food are the folks from Joselito's

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<v Speaker 1>and Tunga and we've got tomorrow and Jose, you look

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<v Speaker 1>like a regular size Jose. You don't look like a

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<v Speaker 1>little Jose all right, So thank you guys for coming

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<v Speaker 1>as well. Pop those mics on there if you will,

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<v Speaker 1>and Bob, we can get Mike Bob's mic on there.

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<v Speaker 2>You go.

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<v Speaker 3>Look at that. He's attack. He knows what he's doing. So, Bob,

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<v Speaker 3>how did you find Joselito?

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<v Speaker 2>And I've lived in Tehanga for thirty three years and

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<v Speaker 2>started looking at some restaurants and I found one very

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<v Speaker 2>close to my house that had a live iguana in

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<v Speaker 2>the corner of the dining room.

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<v Speaker 3>Was that a specific need of yours to have?

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<v Speaker 2>The restaurant's name was Iguana, Yeah, oh wow, yes, And

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<v Speaker 2>I was fascinated. Caun. I stop in there for lunch

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<v Speaker 2>and I go stair at the iguana for a while

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<v Speaker 2>and decide, you know, what I'm going to have. But

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<v Speaker 2>immediately it had a nice feeling place. There's there's like

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<v Speaker 2>a Mexican restaurant that's not modern, but it's got a

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<v Speaker 2>lot of do dads hanging on the walls and the ceilings.

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<v Speaker 2>It's like a mom and pop somebody's kitchen or expanded

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<v Speaker 2>enough with stuff. Oh it's a restaurant now, rather than

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<v Speaker 2>say design a restaurant and then make it, gotcha really

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<v Speaker 2>really modern. So this was a comfortable place I could

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<v Speaker 2>go and oh it fit was pretty good in here,

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<v Speaker 2>and then the food was very good. And then the people,

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<v Speaker 2>the way they served and the way they treated you

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<v Speaker 2>was really nice. So after three years, I went in

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<v Speaker 2>there one day and the iguana's gone and it was

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<v Speaker 2>a new new place. Host Alito's first question, I said,

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<v Speaker 2>did you did you cook me guana? Because the.

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<v Speaker 3>Quana, the chips, you've got it. Yeah.

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<v Speaker 2>So it changed and it continued and it continues to

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<v Speaker 2>this day.

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<v Speaker 3>So that's a.

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<v Speaker 2>Long time to be going to one restaurant. I think

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<v Speaker 2>I probably outlived most of the staff been there all

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<v Speaker 2>these years. And they change the menu once in a

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<v Speaker 2>while a little bit. And the type of menu that

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<v Speaker 2>they have now, it's got a real pretty looking it's

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<v Speaker 2>on the internet. You go there and you can just

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<v Speaker 2>scroll through the whole thing and you see pictures and

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<v Speaker 2>very good description and the prices are very very nice.

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<v Speaker 2>One of my favorites is this chicken caesar salad because

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<v Speaker 2>it got certain features I like. But as a big

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<v Speaker 2>salad for sixteen dollars, oh wow, I have never been

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<v Speaker 2>able to finish it. Okay, it's that generous. So sometimes

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<v Speaker 2>I hate. I hate to tell her that it usually

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<v Speaker 2>is guaranteed two meals, but occasionally I guess we do

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<v Speaker 2>a lot of talk and I don't eat that much

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<v Speaker 2>of it, so it goes home in the box, and

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<v Speaker 2>then I got two more meals out of it, So

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<v Speaker 2>I thought, you didn't know that that's a three meal.

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<v Speaker 3>So that's a great compliment.

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<v Speaker 1>I got to imagine to have someone like Bob come

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<v Speaker 1>in and enjoy food at your place.

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<v Speaker 4>It's the highest honor just knowing Bob, and he can

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<v Speaker 4>go anywhere and eat anything, and he chooses to come

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<v Speaker 4>to Hose Alitos, and everybody enjoys and loves seeing Bob

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<v Speaker 4>when he comes in, and it's just.

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<v Speaker 5>And we love having regulars. We have lots of regulars

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<v Speaker 5>come in all the time, some four or five times

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<v Speaker 5>a week.

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<v Speaker 1>That's got to be I mean, really more than anything else.

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<v Speaker 1>To have regulars, to me, is a sign of everything

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<v Speaker 1>that Bob described, from the atmosphere to the service, to

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<v Speaker 1>the food itself and the prices.

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<v Speaker 3>To keep them low or as you know right now,

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<v Speaker 3>is not easy.

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<v Speaker 5>Yeah, it's really tough. Things are going really high. They're

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<v Speaker 5>getting very expensive, but we don't want to pass it

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<v Speaker 5>on to the customers as long as we can.

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<v Speaker 1>A lot of avocados and Mexican food. Yes, so that's

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<v Speaker 1>going to be an interesting time coming up. What are

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<v Speaker 1>some of the things that you have in front of

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<v Speaker 1>us today?

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<v Speaker 5>So we brought some things that tacolito we've had since

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<v Speaker 5>nineteen seventy seven when my parents first opened the restaurant.

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<v Speaker 5>It's a giant taco there.

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<v Speaker 3>Yeah, you named it wrong, that's huge taco soon. Yes, sure.

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<v Speaker 5>We also brought one of our new specials at the

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<v Speaker 5>Chiliriano can Cambrones. We also have a Mexican pokey there

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<v Speaker 5>which is a favorite of a lot of customers. And

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<v Speaker 5>we brought some atros.

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<v Speaker 1>Wow, Okay, we come back. We'll try some of this

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<v Speaker 1>talk more. I appreciate you guys coming out to celebrate

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<v Speaker 1>Bob today. I'm thrilled that he has that food is

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<v Speaker 1>such a part of his day to day and that

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<v Speaker 1>he loves food and that he's a regular. We thought

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<v Speaker 1>it'd be a fun way to celebrate Bob Gerr Living

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<v Speaker 1>by Design, the documentary coming out this month, which we

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<v Speaker 1>were I promise we'll give you more information on.

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<v Speaker 3>What's a website by the way, they can find that

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<v Speaker 3>Ernie Alex dot com.

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<v Speaker 1>The Alex dot com and that's for the Glendale opening night,

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<v Speaker 1>The Alex dot com. To find out more Bob ger

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<v Speaker 1>Living by Design? What is that the twenties April twenty sixth.

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<v Speaker 1>I'm going to be out there very much, looking forward

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<v Speaker 1>to it, and we'll tell you more about that coming up.

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<v Speaker 3>So go nowhere. It's a Fork Report