How to pronounce “tapa” in English

lemon that's me that's because I get in my fridge so uh we could make make anice little tapal to go back to you um do you have any you said you have chicken yes so is it chicken breast lwhat is breast breast what did you say breast is it for real you buy only chicken

It was good for Japanese people, so if we ate a lot of it, it would be really good for us too.It was cold tapas, hot tapas.

So, of course, on Doritos and Fritos and now you have Tapatio flavor Doritos and Fritos, and what do Mexicans do?They put Tapatio on those Tapatio flavored Doritos and Fritos and popcorn, just little snacks.But the great thing with a Mexican family, usually you have somebody there who knows how to make salsa.

And, of course, Americans, some Americans do know how to make salsa but most Americans don’t so they’ll just buy, they’ll just go with what’s at the store and they’lljust get Tapatio and pour it.Hey, Tapatio’s great, it’s.

and little of that and a little of that." And they put down a corn tortilla, and they put some of it on there and they hand it to you -- just like tapas in Spain, only they'reusing bread for the tapas in Spain, but in Mexico, they use a corn tortilla.And there's this amazing place in the Condesa section of Mexico City.

so that each chickpea maintains integrity and it's got a little bit of bite left to it.And we were starting to see Spanish tapas places open and do very well.

This is from my friend Matt Ridley, wonderful evolutionary biologist and journalist.So the book is sort of a tapas book.

And the second question, if you were to die today or tonight, what would be your last supper?because you can get such great rustic tapas experiences, as well as this other high end gastronomic adventure.

And let’s face it; salsa is much more tastier than hot sauce.The reason why the founder of Tapatio created Tapatio in the first place was because he couldn’t bring his salsa to work because they said, “It’s not in a bottle so it’sunsanitary.” So he needed to create something that he could package in a bottle so he made Tapatio.

Mm-hmm. It's called the Ikaria Diet Premium Recipe Club.And it's a little bit like the Spanish tapas.

évolué. À l'époque on mettait des bonnets d'âne aux enfants, on leur...Pour les faire apprendre ou les discipliner on leur tapait les doigts avec une règle, on les accrochait au porte-manteau ou encore on avait un martinet chez-soiet c'était tout à fait normal et personne ne s'en cachait.

so that each chickpea maintains integrity and it's got a little bit of bite left to it.That was like the big restaurant openings for these giant Spanish tapas places that we all wanted-- we were all jealous of because they were just killing it.

just get Tapatio and pour it.Hey, Tapatio’s great, it’s.My favorite hot sauce right now, though, is Gringo Bandito.

It’s an amazing hot sauce.I would dare say it’s better than Tapatio.Michael Brown: Wow, that’s a bold statement.

They--. The citrus usually--.There's another one called Dos Chinos and they do a tapatio Sriracha cheesecake which I haven't tried.

so that each chickpea maintains integrity and it's got a little bit of bite left to it.And as Mike says, meze predates tapas by a couple of thousand years.

don't know why they call Spanish restaurant and what happened the Spanish people come to the restaurant they get Hdisappointment you know like this is not Spanish they like this is not Tapas I want not Tapas I want Tapas I and thisis no Spanish span Spain is 10,000 miles from here you know and why I want to buy product from

Why do I need to go to Spain?At that time, ironically, tapas was a big thing in Philly.And I was like, well, people understand small plates because of tapas, which is funny, because mezze predates tapas by, like, 2,000 years.

Are you understanding English?So this is my mother's almonds and cheese, a very traditional tapas what I'm about to do.We fry almonds. Who can fry almonds?

But today, there's sushi, there's tapas, there's French restaurants.

those became multimillion dollar empires as well.And, you know, you taste Tapatio, it’s not gonna fry you; it has a certain flavor to it.And then on top of that you skip over actual fresh produced salsas, you know, freshly made salsas, go to Trader Joes, go to Whole Foods, you have whole aisles full of these really

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 onthe 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.

The reason why the founder of Tapatio created Tapatio in the first place was because he couldn’t bring his salsa to work because they said, “It’s not in a bottle so it’sunsanitary.” So he needed to create something that he could package in a bottle so he made Tapatio.And, of course, Americans, some Americans do know how to make salsa but most Americans don’t so they’ll just buy, they’ll just go with what’s at the store and they’ll

leaving." I didn't want to go back to the restaurant, we had a tapas bar, and I couldn't. So what do we do? I keep

It includes breakfast creations, dinner items like Jamaican dishes from Pinky's childhood, tapas and small plates created to celebrate and invoke

Anne-Solenne asked. That was where they had stayed last night, in a boutique hotel next to a tapas bar.

At that time, ironically, tapas was a big thing in Philly.And I was like, well, people understand small plates because of tapas, which is funny, because mezze predates tapas by, like, 2,000 years.But whatever.

So, for instance, in order to design Amada, we were in San Sebastian and Barcelona, and started to really get a lookand feel for the cuisine and the culture and the different-- and really, really to capture that feeling of a Spanish Tapas restaurant.For Distrito, our Mexican concept-- modern Mexican concept-- Jun and I both traveled to Mexico City, and we brought back some of the flash, the glamour, the energy from

Arizona called the Saguaro, we have a Distrito and Old Town whiskey there.And in Palm Springs, we have Tinto, which is our Basque tapas brand, and El Hefe, a new tequila and taco concept.See, the reason I was asking why so many restaurants are in Pennsylvania is because I'm a Chicago boy, so how come--

Taco sauce basically tomato paste with vinegar and a little bit of chili, it’s pretty disgusting, you should not eat taco sauce.But Americans ate that for decades and decades until other consumer, or, other marketers, rather, other producers started making better hot sauce; Tapatio, Cholula and onward, andthose became multimillion dollar empires as well.

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 onthe 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.We all know it here in Southern California, it’s a little Mexican with a massive sombrero with a smile and yes, he has blue eyes.

We all know it here in Southern California, it’s a little Mexican with a massive sombrero with a smile and yes, he has blue eyes.And the reason he has blue eyes is, it’s in regards to, the word Tapatio, Tapatio refers to somebody, it’s a nickname for somebody from the city of Guadalajara in Jalisco.Jalisco, I like to describe Jalisco as the Texas of Mexico.

with blue hair, or blue hair Gustavo Arellano: Blue eyes and blond hair.So a lot of people say, “Oh, typical Mexicans always trying to scrub off their brown skin.” But you talk to the founders of Tapatio who actually come from Mexico City but they spenta couple years in Jalisco but they said, “Well, no, this is how the people from Jalisco look like so we’re just depicting what’s truthful.”

Michael Brown: Right. Gustavo Arellano: But, of course, Americans are like, “Mexicans don’t have blue eyes.” So silly, so silly.Michael Brown: I did notice, I’m married into a Mexican family and I do notice that the way that Americans use Tapatio compared to the way a lot of Mexicans use it, in mywife’s family, they just use it to put on the popcorn or maybe on some sort of potato chip but not necessarily as a salsa you would put on your taco or anything else.

Gustavo Arellano: Absolutely. For Mexicans, hot sauce, it’s really a condiment to use on just, on snacks.So, of course, on Doritos and Fritos and now you have Tapatio flavor Doritos and Fritos, and what do Mexicans do?They put Tapatio on those Tapatio flavored Doritos and Fritos and popcorn, just little snacks.

And I kid you; well I’ll tell you the story of Gringo Bandito.The first time someone gave me a bottle of Gringo Bandito, it has Dexter just like the charro on Tapatio, so imagine, you know, big old sombrero, big old but insteadof a Mexican it’s Dexter Holland, you know, blonde hair punker with sunglasses going like this with guns.

like 21st. It's right next to Ko, thank you. Yeah, and she used to be at another tapas

cold and some warm -- and they all are sort of chopped up stuff that is mixed together -- maybe simmered together. And then, you say, "I'd like a little of thatand little of that and a little of that." And they put down a corn tortilla, and they put some of it on there and they hand it to you -- just like tapas in Spain, only they'reusing bread for the tapas in Spain, but in Mexico, they use a corn tortilla.