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And that’s the great thing about Mexican food, that you have the whole panoply of experiences all within this one cuisine.
Michael Brown: Yeah. It’s funny you bring up the Tapatio and one of the first questions I get, and you touch upon this in your book a little bit, is about the, about the charro who’s on
the front of the bottle and I always get the question, “Why does he have blue eyes?” Gustavo Arellano: They give him, Tapatio, of course, is amazing hot sauce.
Listen to native speakers pronounce “charro” in real conversational contexts with synchronized timestamps and subtitles.
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