Dos Tacos Log

Clip 01EM
SOT: (no name here so I used W for women and M for Man/senior editor of Philly
Mag)
10:49:40
W: ok so fill in the Blank. Tacos is 2015s new
M: wow thats
W: thats a hard one right?
10:49:47
W: well tacos are like, for a while what was the trend and now seeing this big Taco
surge.
M: well maybe theyre the new Cupcake because theyre a lot better than cupcakes
W: and better for you.
M: Sure Yes, we will go with that
10:50:01
W: so why do you think Tacos are having this sort of come back/ renewal?
M: a comeback Well I think theres a lot of good chiefs that have evolved and are
trying to put things on a tortilla. Theres uh some healthy reasons to. That um,
theyre gluten free. They have less calories than big rolls so theres some reasons to
do it that way and its a lot of fun. You can put all sorts of ingredients on it.
10:50:27
M: They can be Traditional Mexican or they can be you know a chiefs wildest
creation.
10:50:30
W: yeah and what is the most interesting taco that you have seen so far?
M: oh wow. Um right here at dos Tacos there is a Flagerah Taco which is uh pretty
intense. Yeah Definitely not the healthiest version but you know but delicious.
W: Delicious thats what were going for not necessarily health you can splurge once
and a while.
10:50:49
W: so what um what do you think, why do you think Philadelphia has sort of latched
on to this? I mean is it because theyre quick and people are busy? Or is it just the
overall theme that people love stuffing a lot of stuff into the tortilla.
10:51:01
M: Yeah I mean I think it probably comes from our roots in Philadelphia as a great
sandwich city, so why not be a great taco city too when there is a thriving Mexican
population in Philadelphia and a lot of them find their ways into our kitchens and are
then like you know showing us everything that can be put on a taco.

10:51:21
W: yeah, and talk about some of the places that are popping up? Some of your
faves that people shouldnt miss before winter sets in.
M: Well fish tacos are a really big thing and uh Jose Garsis has a new fast casual
concept that.

Clip 02FG
SOT: (no name here so I used W for women and M for Man/senior editor of Philly
Mag)
15:52:21
M: So fish tacos are a big thing and Jose Garsis is a new concept that Bueno honda
has really like nailed the baha fish tacos kinda thing going so you know for fish
tacos thats definitely right up there um you know you can go so many different
places around town
15:52:38
W: are there vegetarian tacos in any place thats noted both for their vegetarian
or dairy free because you think of Mexican you often think of cheese but thats
actually not true Mexican right?
M: right especially not on a taco

Clip 03MR
SOT: (no name here so I used W for women and M for Man/senior editor of Philly
Mag)
10:53:13
W: ok so lets talk about disrito because this is sort of an off shoot.
M: yeah so Distrito, uh they recently redid theyre downstairs so its much more of a
tac-eria vibe. Like 9 different kinds of tacos so everything from your traditional pork
taco to a vegetable, veggie friendly tacos as well and Jose Garsis is backing it so
you know its going to be good.
10:53:30
W: Yeah with Jose Garsis you cant go wrong, right? So there you so Distrito.
10:53:42
W: Were seeing a lot of food cart around so talk about this one in south philly thats
really taking off.
M: so south philly barbacoa that was a weekend only morning. Like 7am at south
philly Barbacoa people would line up and uh now hes recently gotten his own store
front and is now available for lunch so you dont have to ruin your weekend by
getting up at the crack of dawn to get your tacosso thats a plus
10:54:05
W: And really who wants a taco at 6am in the morning.

M: if its that good you do.

W: and talk about that being a great philly story you know I mean someone who has
this little shop this little cart and it sort of boom
10:54:17
M: yeah, its word of mouth is really what got him off the ground and uh just making
a great product.
W: its all about Quality.
10:54:33
W: Honest Toms?
M: uh, honest toms. Honest toms, now heres a breakfast honestly now this is a taco
you do want at 7 in the morning because he makes these great breakfast tacos so
maybe sometimes youve had a breakfast burrito. Its a big food bomb but a taco,
now youre like you, youre getting something in your stomach that will get you
going for the day. Keep you bouncing around and just delicious real simple but
wonderful.
10:54:55
W: it doesnt make you want to go back to sleep because youre so full.
M: right
W: so were here at Dos Tacos, I live the green decor. I think its very festive. Tell me
what you would order here if you came to Dos Tacos?
10:55:17
M: well if youre going to come to Dos Tacos, one of the great things is theres a
whole bunch of puns.
10:55:29
M: at Dos tacos theres a whole bunch of great tacos and great taco puns. One of
which is the Taco- ria
Tacos which is a Korean inspired taco with like a cream and beef on a taco shell so
its delicious.
W: So youre saying these a lot of merging of cultures
M: yeah. Absolutely
W: we dont only have to fit in just food into the tortilla.
10:55:51
Its not just Mexican its, the tortilla is your vessel and what you put on it is up to you
10:56:00
W: so loco Pez is in fish town which is sort of a booming area in Philadelphia.
M: yeah the great thing about Loco Pez is that they have great tacos all the time but
if you follow them on twitter @LocoPezTacos youll also find that they do dollar taco
nights so theyre always worth checking in seeing you know before you head out for
dinner if maybe you can get dollar tacos.
10:56:20

W: I mean who wouldnt want a taco for a dollar.

M: yeah especially good ones.
10:56:40
W: So were not just limited to tacos in the city, you can go to the burbs and find
great tacos
M: lots of great tacos out there including fermenteria which is in Ardmore. Its a
great brewery. But they also do some awesome tacos. And although they are not as
alliterative as taco Tuesday, on Mondays, all of their tacos are 2 dollars off.
W: 2 dollars, so you get either 1 or 2 dollars off. Thats not a bad deal. You cant buy
much for one or two dollars anymore. Except good tacos.
10:57:24
W: So for Tired Hands, you talked about great prices but what else can you find in
the suburbs. Is it any different in the Tacos than it is in the city?
M: I mean theres great places worth seeking out. Theres like you know, Norristown
has a strong Mexican neighborhood with some great, you know kind of really cheap
street tacos that are awesome if you wind up in the area.
10:57:47
M: Uh fermenteria is a little bit more fancier. It goes really well with the different
beers they have there like tired hands ceasan hands and a taco thats a great
dinner.
W: Whats your favorite taco there at hands and what would be the toppings that
would go
M: I dont know (laughs)
10:58:21
W: So Loco Pez but you wont be crazy to go there
M: Nooo.
W: Very Clever right.
10:58:30
M: Loco Pez is a great neighborhood spot um theyre very well known for their
nachos but dont sleep on their tacos especially when theyre a dollar. Um, they
have you know really just fresh ingredients um really just solid tacos you know
youre not gonna be sad about having one. And the dollar one your probably not
only going to have one youre going to have lets face it, six maybe? (Laughs)
W: but youre allowed to splurge a little
M: yeah its only six bucks.
10:58:58
W: is there anything else about you know the ingredients in tacos that makes them
a success. Like is there a certain sauce that you think really makes a taco?
M: I think maybe uh one of the unsung heroes is like the uh, what else you have on
there like and onion or something like that that gives that snap. You dont want
something thats kind of like just all mushy. You want some like uh, something that

has some kind of crunch to it that can also be like a taco alpestor and its got that
crispy little bit of pork in there. Thats also another great way to
10:59:32
W: youre making me really hungry btw
M: Im story
W: Well hopefully we can get some tacos

Clip 11GG
SOT: Sylva Senat / Chief Partner
11:15:44
W: I cant get over the smell of this, tell me what it is.
S: So this is a flank steak. Its marinated in a bulgogi which is a Korean barbeque
sauce.
W: um it smells so good so were starting tell me how the tacos are made. Are we
starting with the meat or do we start with a sauce on the tortilla?
11:16:01
S: so we start um by making the taco. Um we have our fresh homemade tortillas.
We start with Napa cabbage, you do a little bit of kimchi, cucumbers, pickled
jalapenos, pico de gallo which is a mixture of tomatoes, onions and cilantro and
lime. And then the beef itself which is, marinated in bulgogi and we finish with a
little more bulgogi and a little radish
11:16:28
W: Alright so Im gonna do a little tutorial here ok. This is my first time making a
gourmet taco. For me it was like the hard shells with like the taco mix when I was
younger. This is a totally different game.
S: We love those to. Those graduated and got to this
W: well Ill take this thank you. Alright so I start with this. Should I start with this and
Ill let you use the knife.
11:16:46
S:You start with the taco so what we do is we actually put them side by side and this
container helps, its ecofriendly and it actually turns into that
W: yeah it makes a nice little presentation. Alright so what do I start with?
S: you start with the nap cabbage
W: oh the Napa Cabbage
11:17:03
W: and tell me if Im putting the right amount in because I think its a, you dont
want to over stuff it so that you cant eat it.
S: you dont want to over stuff it, you want the meat to be the primary guide. So I
gave you just enough and a little more if you want.
W: ok those are my greens. Ive fulfilled my nutritional requirements for the day.

11:17:18
S: you have pic de gallo which is a mixture of onions cilantro and lime.
W: which I love
S: take a spoon and a half of each. I love this your like su-chief material.
11:17:33
W: oh guess what. Ill come work for you anytime if I get free tacos
S: youll get paid in tacos
W: oh perfect. Can I bring my kids?
S: of course.
W: great I dont have to make dinner anymore.
11:17:44
S: so you get cheese. So its about three or four pieces
W: I love kimchi by the way. I might have a bite of this on my own.
S: it has a sour, spicy salty
W: yeah all the right things. The right tastes
11:18:04
S: so the idea behind this is what you would find in the perfect Korean barbeque. So
we really had fun making this dish. Um everything from the pickled jalapenos to the
cucumbers we do in house and the kimchi um napa cabbage you know its been
really fun.
W: what inspired you, Ill put a couple of things, this is hot
S: this is hot well actually where the spiciness really came from because the kimchi
to me is not that spicy.
11:18:30
W: So this is in the cartoons when you see the steam coming out of the characters
ears, they eat one of these.
S: so for that we only do two pieces, two or three pieces depending on the size. If
you like it extra hot, we put it on the side.
W: I think thats a good idea. You want people to survive.
S: everything comes on the side when you ask for extra because no one really
knows what they really want.
W: right its all relative right? Ok.
11:18:56
S. and now you have your giant pieces of meat so this is our flank steak. Its been
marinated then grilled. So we do nice thick, this slices. Thick thin and then we layer
them right on top. This is shaking the table.
W: Im going to hold it.
S: oh yeah you are su chief material. I might have to keep you. We are getting a
little busy right now.
W: well ill hold the big welcome sign up.
11:19:28

S: so them you have your slices right here. And then you literally put them on top
and we stuff it.
W: ummm. That looks so good.
S: you take three slices
W: now what inspired you to do the Korean style?
11:19:45
S: you know Ive always loved Asian flavors. Um what I wanted to do is to not create
the same tacos that were used to. We are far from being authentic. So were a little
bit more modern. A little bit cheify. Uh we want to be fun casual and we want to be
fun. We want to have fun with our tacos here.
11:20:06
W: do you think though that this is the new authentic?
S: you know it is. A lot of the chiefs are moving to what new American is than what
it should be because we are a clash of cultures. Especially in America. Um especially
when it comes to different cuisines and we want this to be the new American. We
want this to be the new ethnic.
W: a melting pot.
S: it is, a giant melting pot and we also want to have fun. Were cooking. We dont
want to be structured anymore so we are a part of that new culinary generation.
11:20:31
W: I love it. I love it, lucky us. Ok so now what? What do we put on top?
S: so now you put on a little more of the marinade just to get the ___ not exposed
11:20:45
S: and then we finish right off with just a little garnish.
W: radishes correct?
S: radishes. It cools down the heat
W: my grandmother used to have some in her garden so I loved radishes.
S: Radishes are becoming more and more popular.
11:20:58
W: yeah theyre making a comeback kind of like tacos (laughs). What about these?
What about the pickles?
S: peppers see, see.
W: I know I had to remind you how this is done.
S: this is what great help is all about
W: laughs. So kind. Alright is that it?
11:21:19
S: that is it.
W: That is beautiful. And its so nice because there are so many colors to it. Wow.
S: people dont realize that there is a lot going on with the taco. But you know its
just a really great taco to them so which is what I love. But there is a lot of little
ingredients inside of the taco.

W: a lot of little things make a big splash in your mouth. Right.

S: exactly.
11:221:42
W: Um should I try?
S: oh yes.
W: ok alright lets see Im going to go for it here. This is stuffed. Alright lets see
here we go. Um you have to make sure you bring a lot of hand wipes with you. Its a
little bit messy right? (Takes bit) oh my god. That is so good. Delicioso
11:22:15
W: gracias
S: denada
W: (laughs) that was so good. Thank you so much.
S: my pleasure.
W: Ummm I love it. Ive got my protein for the day. My vegetables, a little cultural
exposure. Ok thats awesome. You better let people in. you have like five customers