Tasting Arcadia

Episode 19 - Cabrera's Mexican Restaurant

• Karen Mac Nair • Season 2 • Episode 19

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This Episode of Tasting Arcadia with Karen Mac Nair, she talks with Manny Cabrera and Guillermo Torres founder and owner of Cabrera's Mexican Cuisine. Mexican food that is from authentic family recipes and passionate tradition. From their humble beginnings in Arcadia in 1985 to expanding across three vibrant locations in the San Gabriel Valley, the Cabrera family brings the heart and soul of Michoacan cuisine to Southern California. 

For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.

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John Villa:

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an all-inclusive event featuring food and drinks from the San Gabriel Valley restaurants, all for one price Sample food, wine, beer and spirits. Check out our brand new cars, visit our business showcase booths, smile at our photo booth and shake it on the dance floor with me, john Villa from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 13th at Santa Anita Park. The fun goes from 2 to 6 pm, with special VIP entrance at 1 pm. Don't forget this is a 21 and over event. Get your tickets today at tasteofarcadiacom. Now let's hear it for our host, karen McNair.

Karen Mac Nair:

Thanks, John. It's so great to hear your voice starting off one of our podcasts. Hello everyone, I am Karen Mac Nair, the host of Tasting Arcadia. I'm also the CEO of the Arcadia Chamber of Commerce. I get the pleasure of meeting and interviewing all these wonderful businesses in our area. So for today, we have one of my favorites Cabrera's Mexican Cuisine. I have Manny and Guillermo with us, and you guys, if you're watching us on YouTube, there's tons of food in front of us which I can't wait to dive in, but we're going to get to know them a little bit better. So welcome Manny and Guillermo.

Manny Cabrera:

Thank you. Thank you for this opportunity. Yes, my name is Manny Cabrera and I'm the founder of Cabrera's Mexican Cuisine. I opened the first restaurant in 1985. A year later my brother Guillermo joined me, and two years after that my cousin Efrain joined us. Then was when we decided to open the second location in Pasadena. And then, two years later after that, we opened Cabrera's Duarte and we've been kept in the three restaurants forever and I'm so fortunate that I'm retired right now.

Manny Cabrera:

But my brother Guillermo and cousin Efrain has been taking care of the business and they've been doing absolutely great job.

Karen Mac Nair:

So now, Manny and Guillermo. Arcadia is the first location, then the original.

Guillermo Torres:

That's correct.

Karen Mac Nair:

Was it always there At the location it's at now.

Guillermo Torres:

Yes, is it always there, uh-huh. Not every day, but yes, almost every day, and that's where you started it and it's been there.

Manny Cabrera:

Wow, that's great history. Yes.

Karen Mac Nair:

So, Guillermo, why don't you tell us where we're talking about it? Like everyone knows, where is the restaurants located?

Guillermo Torres:

Okay, so we are Mexican restaurants, Uh-huh. So we have one in Arcadia it's 625 East Light Walk in Arcadia, California and then we have the one in Pasadena and then the one in Duarte. So we are three Mexican restaurants. Yes, restaurants that are unique. They are very each one from each other.

Karen Mac Nair:

The core of the food is the same, but the different experience when you get there.

Manny Cabrera:

Yes.

Guillermo Torres:

Yes, and I would like to tell a little bit about our menu.

Karen Mac Nair:

I don't know if it's yeah, go ahead, tell us a little bit about your menu.

Guillermo Torres:

I want to start with appetizers. We have some chiles ceviche and then you name it. Oh, wow, and that's a long list, not a title, and also we have the traditionals like uh chicken mole, our mole is a special mole from from michoacan. And also we have the carnitas and those are from michoacan. Michoacan is a state of mexico, okay, I mean, it's one of the most beautiful states of Mexico. They call Michoacan the soul of Mexico, the soul like el alma de Mexico, michoacan.

Karen Mac Nair:

Is that where your family's from?

Guillermo Torres:

Yes, that's where we all are from yes.

Karen Mac Nair:

So are they family recipes that you?

Manny Cabrera:

have. Some of them are. Some of them are family recipes, some of them are.

Guillermo Torres:

Wow, that makes it really good, and that's a little bit more about our dishes. So, we also have a house specialty, that's our parrilladas. That's the one. One is parrillada norteña, that's just meat. Another one is parrillada cielo, mar y tierra, and those are seafood as well. Ooh, meat and seafood, yeah. And then molcajetes, fajitas, mm-hmm. And then also we have soups, salads, mm-hmm. And, by the way, today we brought out the LA salad, one of the most popular cabreras, la salad.

Karen Mac Nair:

So what's in that salad? It looks delicious. There's greens, there's fruits.

Manny Cabrera:

And fresh fruits.

Karen Mac Nair:

Is that mango on top? Yeah, mango strawberries Grapes.

Guillermo Torres:

Our dressing is a special homemade dressing. It's passion fruit dressing. You can add Chicken. Okay so you can add chicken and also shrimp, okay so protein.

Karen Mac Nair:

Can be added chicken, shrimp, whatever you want. Wow, that looks delicious. The next question I have for a lot of our favorite restaurants is happy hour. Do you have a happy hour?

Manny Cabrera:

Yes, we do.

Karen Mac Nair:

Do you offer any special deals or drinks? Yeah, we have.

Manny Cabrera:

I have discounts, mostly the margaritas and beers, yeah.

Karen Mac Nair:

Which your margaritas are delicious. Yes, I think we'll. We have some right here, ooh, and we'll get there. We'll taste it. Cameron's so excited.

Guillermo Torres:

I love it.

Karen Mac Nair:

And one of the questions I'll talk about later. But you've been in taste before and that has been walked away, like how great your margaritas are, so I just love that. Um, tell me how long have you been in business now? Remind me 40 years 40 years now. Your anniversary is coming up.

Manny Cabrera:

It's coming up on September 1st.

Karen Mac Nair:

September 1st. Okay, everyone out there, can you believe a business?

Manny Cabrera:

40 years that's like clapping with the ups and downs family operated.

Guillermo Torres:

I'm glad that we, yes everybody, welcome to come all the month of September. We're gonna have something special all the month okay yeah, we.

Karen Mac Nair:

I love that it is a month of celebration yes at all three Cabreras, all three Cabreras a month of celebration yeah, but the main day will be September 8th. September 8th, we're having a we. I'm just including myself, it's like it's my birthday party.

Karen Mac Nair:

Yes, we are having a party. It is September 8th at the Arcadia location of Cabrera's. There's more info coming out. Check out the social media. On Instagram, I've already seen a post. Make sure you register. I know the Chamber of Commerce, arcadia Chamber of Commerce has information, so sign up to join the large celebration. And I've been around your family enough to know that there is a party. Everyone is there, there's a big celebration and everyone's so happy and joyful. I mean, it's just always been so fun. Okay, I have a silly question. That it didn't. It's just off the hand your birthday songs. When it's my birthday, my friends love to go at lunchtime and have them play the birthday song.

Manny Cabrera:

Yes.

Karen Mac Nair:

Where did you come up with finding that song?

Guillermo Torres:

Wow, do you remember that?

Karen Mac Nair:

Do you?

Manny Cabrera:

remember that, manny? Yes, I do. Okay, we came out with that song. I had a very fantastic waitress that we have. He used to love country music, uh-huh, and I used to have a jukebox in there and she brought that Disc to put it in a jukebox Because we used to Celebrate that, like probably Two years after I opened the restaurant.

Karen Mac Nair:

Thank you for answering that question, because my friends and I, we feel this Lunch Bunch group Feels like that is a best birthday song and it brings joy. Sorry, you're talking about your family being so joyful made me think of like everyone claps and a lot of people.

Manny Cabrera:

They go in there to celebrate that birthday in there just because the song yes if you haven't been there, sorry everyone listening unique.

Guillermo Torres:

Uh-huh, it is unique. Yes, I think that happens. Nope, that way, we, we do the birthdays.

Karen Mac Nair:

Right. Okay, let's get back to food. Sorry, I digressed with the party. I got distracted. Okay. So favorite dishes that you have You've talked about many, but do you feel like there's any of your favorites Food dishes?

Guillermo Torres:

The dishes.

Karen Mac Nair:

Yes.

Guillermo Torres:

Of course. Well, I have two, okay, I mean, I have a few, but I have one for cold weather. Okay, I love that.

Manny Cabrera:

That would be the cocido. It's a soup.

Guillermo Torres:

It's a beef soup, it's with vegetables and others. It's one of my favorite and also the customer's favorite. Okay, it's one of the most sold. And then we have the other one is fajitas.

John Villa:

Oh, your fajitas are very good, so good, that's done with shrimp chicken and beef.

Karen Mac Nair:

So good.

Guillermo Torres:

Yeah, yeah. And the other one for when it's hot like today, we have the salad. Oh, that is true. Yeah, yeah, With the special dressing.

Karen Mac Nair:

This is one of my favorite salads right here.

Guillermo Torres:

Okay, la salad, la salad, yeah, all Right here Okay, la Salad. La.

Karen Mac Nair:

Salad yeah, all right, we have to order that.

Manny Cabrera:

I have two favorites too. Yes, ma'am, I'll share real quick. Well, I like a lot of favorites, but my best favorite I like in there is the Molcajete Trio, I mean Molcajete Combo and the Fajitas Trio.

Karen Mac Nair:

Those are the best dishes and those are most popular ones. Everybody enjoys it and loves it, and after they eat it they come in and thank me. I'm so excited to talk about because I haven't had lunch yet, so I'm hungry, so my mouth is watering it's okay, we have great things to talk about um, do you feel like your customers? What? What's the most popular thing? Your customers order off the menu food wise thewise the food Okay.

Guillermo Torres:

So it's kind of a hard question because they order different items.

Karen Mac Nair:

It's very different. Okay, that's good to know.

Manny Cabrera:

They order soups and they order regular Mexican food Burritos. We saw a lot of burritos. They really love the burritos, yeah, and of course we have carne asada and, like he said, like we mentioned, mocajete and fajitas.

Guillermo Torres:

I think also we have a very popular, it's cambos.

Manny Cabrera:

Oh.

Guillermo Torres:

Like chile relleno taco gelada. Oh, yes, yeah, we do, you can make, like I don't know, maybe 20 different cambos.

Karen Mac Nair:

Right.

Guillermo Torres:

With two items, three items or one item or three items, yeah.

Karen Mac Nair:

Another thing that is unique on Taco Tuesday you have a special sauce.

Manny Cabrera:

Oh yes.

Karen Mac Nair:

It's delicious. Is it a family?

Manny Cabrera:

Do you have it right here?

Guillermo Torres:

I'm so excited you guys, I know you like it.

Karen Mac Nair:

That's why we brought it and for the tasting See, is that a family recipe?

Manny Cabrera:

Yes.

Karen Mac Nair:

Yes, it is Okay. And what's the inspiration? That's Guillermo's creation. What is it? What is your, your inspiration for all the whole menu? What is it? Family, is it you, is it your taste buds is it? Do you feel like?

Guillermo Torres:

it is mostly like okay, can I? Okay, I think I I write it down something. Okay, yes, read it. Okay, okay, so the expression behind the menu is to we wanted to bring the authentic flavor from Mexico, especially from Michoacan, from where we are. Then we want to bring the kind of dishes that remind your home, like from Mexico, like our grandmother used to make it, and each dish in the menu is prepared with fresh ingredients, real made, style Mexican food. That the way our guests can enjoy it and taste it.

Karen Mac Nair:

Something from Mexico oh, I want to clap.

Guillermo Torres:

I mean.

Karen Mac Nair:

That warms my heart because I think that's the wonderful thing about food. It takes you back to a location. It takes you back to your mom, your grandmother, the cooking, everyone sitting around the table and eating and talking. I love that. What is the best way we could support your business to make sure you're around for 40 years? Is there anything we could do to help come?

Manny Cabrera:

I would think the best way is come in and try our food, give us your own suggestion and we definitely listen to you and give us your feedback and we always try to improve our menu.

Guillermo Torres:

Thank you, I love that and also sharing the experience on social media. Oh yes, that's smart.

Karen Mac Nair:

So social media. Your videos are funny. You have a great team working on your videos. They are entertaining. They make me laugh. Also in front of me is catering. I have to always remind myself you do catering also, so when you have a party it's a great way to bring these wonderful flavors not only from your restaurant but to a party and get to have people enjoy it.

Manny Cabrera:

Yes.

Karen Mac Nair:

So let's talk about Taste of Arcadia. Have you been in Taste before it's got all the information.

Guillermo Torres:

So I think many years. I don't remember how many years, but many, I don't know. I think more than 10.

Karen Mac Nair:

Yeah, I'm going to say you're right, guillermo, because I've been doing this job for nine years. Yeah, and you were doing it well before me. Yes, and I know we took a break in the middle with that little hiccup of life. Yes, but I feel like you definitely have been in it Almost is the star.

Manny Cabrera:

I think yeah.

Karen Mac Nair:

I would think so too. So what are you planning to bring this year to Taste of Arcadia?

Guillermo Torres:

for food. Okay, so we are planning to bring the chicken mole.

Karen Mac Nair:

Okay.

Guillermo Torres:

This is one of our traditional plates and a favorite plate from the customers. Yeah, so it will be the chicken mole. It's homemade mole, we made it.

Guillermo Torres:

We make it in the restaurant from scratch. It has like six different chilies and a lot of spices. Yes, so it's very tasty. Okay, I mean, we've been receiving a lot of compliments about the mole tasty okay, a lot of, I mean I have we've been receiving a lot of compliments about the mole, mm-hmm, so we bring in the chicken mole and also margaritas so I have to tell you the chicken mole.

Karen Mac Nair:

My dad is no longer with us, but it was always one of his favorites too is the chicken mole yes it just it warms your heart. And margaritas are in front of us. Is there any particular flavors you're bringing?

Guillermo Torres:

tell, tell us about that. So we do have the guava, uh-huh, we bring it to Taste of Arcadia and they love it, uh-huh, so maybe we bring it again. And also we have the mango, uh-huh. Strawberry, ooh, and the regular lime margarita, regular lime margarita. Oh my goodness, yeah, I want more flavors, but this is Okay, I love that.

Manny Cabrera:

Yeah some of them.

Karen Mac Nair:

Which foods do you want me to start tasting first, Because this is the whole point of the show is Karen gets to taste.

Manny Cabrera:

Oh yes.

Karen Mac Nair:

Okay.

Manny Cabrera:

Yes.

Karen Mac Nair:

So let's start with.

Guillermo Torres:

Which one do you want to try? Do you want the mole? Do you want to try the carnitas Michoacan we?

Manny Cabrera:

got the botana.

Karen Mac Nair:

Okay, let's start with the mole, because it's going to be at taste, if I may you want to open it?

Manny Cabrera:

Yeah, I can open it.

Karen Mac Nair:

It's okay. So in front of us, Manny has already opened a platter that looks like it's almost like an appetizer sampler platter.

Manny Cabrera:

Yes, an appetizer sampler, yeah right.

Karen Mac Nair:

We need a fork. Do you have a tortilla? I could use a tortilla.

Manny Cabrera:

I have a classic fork. Oh yeah, tortilla, I could use a tortilla.

Karen Mac Nair:

Yes, yes, so in the appetizers I see quesadillas, nachos, flautas. Is that what those Flautas? Yeah, and taquitos, and taquitos.

Guillermo Torres:

And carnitas Michoacan, ooh.

Karen Mac Nair:

That's carnitas from Michoacan. Ooh, that's Caracas from Michoacan. So I'm going to lean this up so people could see it's the mole.

Guillermo Torres:

Ooh, with the beans rice cheese, the mole. We have it at two.

Karen Mac Nair:

You can order with one in or without one Just with the chicken breast. This one is a chicken breast. Oh, thank you for that. That made it easier to tear off. I know you like this.

John Villa:

You don't like the dark meat I don't know.

Karen Mac Nair:

Guillermo, you already know my taste buds, though.

Manny Cabrera:

Yes, we kind of figure, we have to figure that.

Karen Mac Nair:

So we have the corn tortilla with the chicken breast yes. You guys. My mouth is watering and the mole, Okay, yes, I shouldn't skip lunch.

Guillermo Torres:

Okay Rice and beans and cheese, rice and beans. That mole flavor is delicious, and that one what with corn or flour? Whatever is your flavor your preference.

Karen Mac Nair:

I like corn. Your mole is so good, though, because it has spices and sweet yeah.

Guillermo Torres:

It's like A little bit hot, but not too much. Not too much, yeah, because I don't like hot, but not too much.

Karen Mac Nair:

Not too much, Because I don't like it when it's too much. Yeah too much.

Guillermo Torres:

Yeah, it's just good. That's right, that is very good, but we have the chicken for the Salad.

Karen Mac Nair:

Okay, that one I might need to. May I try a margarita? Which one do you want to try?

Manny Cabrera:

Mango, guayaba, strawberry or regular lime.

Karen Mac Nair:

Let's start with mango.

Guillermo Torres:

Mango, mango, okay.

Karen Mac Nair:

So I enjoy this very much. There's tajin on the rim, which I think is a great flavor to have on your margarita.

Manny Cabrera:

Yes.

Karen Mac Nair:

And it's mango with cherries and it's also a dried orange. Thank you, I couldn't think of the word. I got too excited.

Manny Cabrera:

So, cheers, let's try the mango margarita. Yes, enjoy it.

Karen Mac Nair:

I'm swallowing.

Guillermo Torres:

Oh, that's delicious yeah yes, so flavorful yes, thank you very, very good, wow yeah the fruit that we use is a. It's a mango pudding. It's like a fresh that okay.

Karen Mac Nair:

It tastes like fresh fruit yeah and it's got. It's not too thin either.

Guillermo Torres:

It's got a good texture in the margarita you can order it the way you have it right now, on the rocks and also blender if it's blended.

Karen Mac Nair:

Can you still get the tahini? Oh yes and then, if you don't like tahini, you can still ask for salt. Right, it's all by your flavor so good, okay, I do want to try another one.

Manny Cabrera:

Okay, okay.

Guillermo Torres:

Which one? The guava Sure.

Karen Mac Nair:

Let's do it. This one also has the tajin.

Manny Cabrera:

Yes, rim.

Karen Mac Nair:

Okay, and this is the guava.

Guillermo Torres:

Yeah, the guava.

Karen Mac Nair:

Okay, and this is guava. Guava, yeah, the guava. Okay, really good. There is a difference, though. Definitely you can taste the guava.

John Villa:

Yes.

Karen Mac Nair:

Yeah, that is very good.

Guillermo Torres:

You have the strawberry. You see all the tajin, but this one the lime one is with just salt.

Karen Mac Nair:

Let's try the lime one next, then Okay.

Guillermo Torres:

So what I have to tell everyone? It's a warm day out when we're recording this episode.

Karen Mac Nair:

The thing is, the tajin go good with fruit, oh, okay, yeah, I agree with you, and I like tajin on fresh fruit too. Okay, so now I'm trying the regular margarita. We're just going. Classic here, with the salt rim limes, wonderfully sliced, floating in here. Classic here, with the salt rim limes, wonderfully sliced, floating in here. Hold on, let me move my hand for the camera so it could be seen. Um, lime, and this smells like happiness. It smells like a good margarita, really good, wow, and I feel like a daytime event for taste. You're really going to want to stop by the Cabrera's booth. Absolutely, wow, this is so good. So now let's talk about one more plate. Which plate is this? What food is?

Guillermo Torres:

that.

Karen Mac Nair:

Carnitas.

Manny Cabrera:

Michoacan.

Guillermo Torres:

Okay, Okay so.

Karen Mac Nair:

What is that?

Guillermo Torres:

Carnitas Michoacan is a recipe for Michoacan Okay.

Manny Cabrera:

It's a recipe for bread. So that is yeah, but it's pork, fried very slowly until it gets tender, and you know, until it gets.

Karen Mac Nair:

So I see the green onions in it, right. Just for the garnish yeah, for the garnish Okay, and then the pepper.

Manny Cabrera:

A lot of people like peppers with the Mexican food that looks delicious.

Karen Mac Nair:

I'm not gonna have it. I'm gonna add a little beans with this one.

Guillermo Torres:

Yes for this. There is a place in Michoacan called Zawayo Zawayo. There's a big street full of people selling carnitas. Really, yes, it's very famous for the carnitas. Right Zawayo, I think one of the people that have the stand there. They come up on Netflix. Really Taco or something. Yeah, my goodness, there's two tacos. They call the Netflix series or something like that.

Karen Mac Nair:

This is delicious. The carnitas are so tender. Thank you. You guys did a great job, thank you. I'm going to check another box. You did a great job there.

Guillermo Torres:

Yeah, so good. It took like four to five hours to cook the carnitas. Yeah, really Under low heat. Yeah, you have to put it in the morning. What time do you?

Karen Mac Nair:

start cooking. What time do you put it on? In the morning.

Manny Cabrera:

Seven. The food starts at seven. The prep comes at seven o'clock, Sometimes at six seven.

Guillermo Torres:

It all depends how. Yeah, if we have catering with our house or depends on yeah, we open.

Manny Cabrera:

We open 11 by 11 o'clock. They're pretty much ready, yeah so you open 11?

Karen Mac Nair:

how late or how long do you stay open till? 9 o'clock till 9, 11 and then and then the week is till 10 till 10. Okay, yeah, well, this is delicious.

Manny Cabrera:

I'm excited to finish eating it but since we're, since we're just doing tastings, we got some more is there anything else before we wrap up the podcast that you wanted to share, anything else about? We'd like to share with this also this okay, this fresh salad a lot of people like you know no meat stuff we'd like to try the homemade dressing.

Guillermo Torres:

Yes, I would for that right now. It's not. It's not normal that we make the restaurant make the dressing.

Manny Cabrera:

That's true. Yeah, we usually mix it. When we sell it it's already mixed the dressing and the salad.

Karen Mac Nair:

So can you remind me recap what's in the dressing?

Guillermo Torres:

What is it? Okay, it's a passion fruit dressing.

Karen Mac Nair:

Oh, passion fruit Okay, I'm pouring it. On Again, let me move my hands. Olive oil Okay, I'm pouring it on. Again, let me move my hands. Olive oil, okay, olive oil, passion fruit.

Guillermo Torres:

Yeah, and something else, but I cannot say that.

Karen Mac Nair:

We'll just leave that, as that's a secret sauce. Yeah, yeah, secret, we don't want to give it all away. Secret spices Again. I'm still eating with my fingers, but I feel like it's appropriate.

John Villa:

Yeah, yes.

Karen Mac Nair:

Okay, oh, and it has. Are those walnuts?

Manny Cabrera:

Yes, it has caramelized walnuts. Walnuts yes.

Karen Mac Nair:

Sorry, I'm talking with my mouth full.

Manny Cabrera:

It's okay. It's okay, great, enjoy it.

Karen Mac Nair:

Grapes, big grapes.

Manny Cabrera:

Yes.

Karen Mac Nair:

Walnuts mouthful okay, it's okay, great enjoy it grapes big grapes yes.

Manny Cabrera:

Walnuts, yeah, mango strawberries and mangoes and strawberries and grapes, yeah you're right, that dressing is delicious.

Guillermo Torres:

Yeah, yes and also the walnuts.

Manny Cabrera:

You see the walnuts with the walnuts with a little cheese on top too lightly, there's a little, and then they too lightly.

Karen Mac Nair:

There's a little, and then they also brought chicken breast, so you could put the chicken breast on it.

Manny Cabrera:

We also serve it. That could be with a carne asada or chicken asada Okay, yes, or shrimp.

Guillermo Torres:

Or shrimp, or you like salmon.

Manny Cabrera:

You can have salmon, oh yeah we also serve it with salmon on top or asada with chicken breast.

Karen Mac Nair:

Your salmon on top, or or it's asada.

Manny Cabrera:

Your salmon plate is delicious too. You do, guys, you. The recipe for the salmon is very good, very, very good. I'm always impressed yes wow.

Karen Mac Nair:

So go to cabrera's today and order your salad and your margarita and I promise, I think you will feel great. Your, your um, your taste buds will be delighted you will go with with a smile With a smile.

Karen Mac Nair:

Yes, so much. Well, manny Guillermo, thank you so much for being on the podcast with us and congratulations on a wonderful 40 years. We're so proud that you are not only in Arcadia, but you're part of the San Gabriel Valley, and everyone is just so proud to have you as part of our community. So thank you so much.

Manny Cabrera:

Thank you for being here and we're very glad you invited us to share some of our recipes and some of our plates. Thank you very much.

Guillermo Torres:

Thank you both so much. Everybody welcome to come and try our dishes, our drinks and our service as well. And then, yeah, and we would like I mean everybody would with a smile on their face.

Karen Mac Nair:

You have a wonderful staff, so come in, smiling, definitely. Well, thank you all so much. John, I wish you could be here, because there's wonderful food that you could be tasting with us, but sorry, you can't, so make sure you just wind up and get us out of here, john.

John Villa:

Thank you, Karen, for another great episode and get us out of here, john. Thank you, karen, for another great episode. You can hear us on YouTube, Apple Podcasts, Spotify, Amazon Music and iHeart Radio. Don't forget, join us on September 13th at Santa Anita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadiacom. Thanks again for joining us for Tasting Arcadia. We'll see you at the taste.