Breaking Bread with Tom Papa - Episode 47 - Jesus Trejo

Episode Date: March 30, 2021

It's time to break pan with the very funny Jesus Trejo and learn his family capriotada secrets and love of tacos. And we grab a Quick Bite with Nate Bargatze who's new special Greatest Average American is streaming on Netflix.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

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From binge all episodes exclusively on Paramount Plus It's time for Breaking Red with Papa Hey! Don't you know Hey, it's how we go. Hey, it's time for Breaking Bread with Papa. Hey, don't you know? Hey, it's also a show. Hey.

Hey, everybody, welcome to another edition of Breaking Bread with Tom Papa. I'm Tom Papa. So good to talk to you. Thank you for coming along. The podcast continues to grow. We keep adding more and more guests to the table. Table, clever, to break bread with us. And I thank you. We have a great one today. We've got Jesus Trejo, who is a very funny comedian from Southern California. I just get such a kick out

of his act. And we actually go into the studio on the Breaking Bread set. And we actually sit down. I buy him a bunch of treats and I'm kind of embarrassed to say it. I ate some of them while I was waiting for him to come. I couldn't help it. I got these black and white cookies and I'm just sitting there and I'm waiting for him to show and I had bread for them. I had other things, but those cookies were just teasing me. It's a bad host.

If you're hosting, you've got to, if you're hosting at home, you're going to eat the whole time. Everything I put out, I eat. By the time people have come, I've eaten everything. Put chips out, I've eaten some chips. Put some cheese and crackers out. I've eaten all of that. Start making the food. I'm eating as I'm going. And then I sit down with everybody and have the meal on. You've had two meals. With Jesus, I have no excuse. I was just smelling this black and white cookie, which is such a a New York staple. I wanted to bring something from where I grew up and hung out as a young comic and share it with Jesus, who's totally into the Long Beach, Southern California, Mexican heritage, all of the good stuff, which you'll see in the conversation. We just really take a deep dive

into all these great, great things. And I know black and white cookies are not in the bodegas where he was hanging out. So a little, a little east coast to the west coast. He's such a great guy. And I really think you're going to enjoy the conversation immensely. He's a very deep guy too. And then we grab a quick bite with my good pal, Nate Bargetzi, who's got a new Netflix special. the greatest average American, and it's streaming now on Netflix, just came out. I mean, just so great. He was already on as a guest here on Breaking Bread, and I was actually thinking about him

today because he is all things Nashville, and he's always pushing Nashville, and we get into that when we even have the phone call. We're both a little sleepy, to be honest, when I got him. He was out touring for the first time in Wisconsin, and, I had just done a live streaming show, and I was a little spend. It sounds like two comedians kind of just catching up that next morning. A lot of times when you're on the road, you and the other acts, you kind of, you roll out, not too early, but early for people who are performing super late at night.

And then you meet up in the lobby and you go to breakfast together. It's one of the greatest parts of being on the road, actually. Any show anxiety, any work is in the distant future. You are really in this little sweet spot, especially if you have shows on a Friday. And then on Saturday, you've got that little, just like once lunch hits, you're in show mode. Once lunch hits, you're starting to work backwards from the show. You're thinking nap, you're thinking notes, you're thinking shower, you're thinking dinner, you're thinking show. It's all structured.

But there's that little gap in between waking up where you can grab some coffee, sit with your other comedian friend, and have just a moment of just pure joy. That is, that's kind of where I caught Nate. So I think, I haven't listened back to it, but I think it will sound like two comics who are early on a Saturday. He's so funny. And I was thinking about him because they had huge. drains in Nashville. He's always, he's like in the Nashville spokesperson and so many comedians have

been moving there recently. They do get pummeled with rain. Like, it floods there. I hope everyone in his area is okay, but they actually had to come in and help me. It was the highest rainfall that they've, the second highest rainfall, I think, ever in Nashville. Scary stuff. I was watching Neil Young, this little special with Jonathan Demi, was directing. It was Neil Young's performance at the Ryman, which is in Nashville, which is one of the coolest places. Country, just legacy, country roots. Every great artist has played there. I was lucky enough to play there with Live From Here, with our good pal Chris, Thiele, who is the host of Live from Here. He'd been there a bunch, of course, because

you know, bluegrass, folksy, genius. He's rolled through there with lots of different artists, and he got to steer the ship and bring us through the Ryman. And Nate and I actually sat upstairs in Johnny Cash's dressing room. They call it the Johnny Cash. I don't know Johnny Cash was naked in there, but they named a dressing room after him.

And Nate and I got to hang there, and then Nate was the guest comedian, and I was doing my monologue on it. And it was just pretty great just to walk out on that stage was pretty special. All things Nashville. All things Nashville with Nate. How have you guys been doing? I hope you're doing all right.

You feel it. You feel we're starting to come out of this, right? You can feel it. I just got my second dose. Yes, second dose of the vaccine, my friends. I am making my way back to what? I don't know. live performing, for sure.

This show is sponsored by Tom Papa, who's going out to Omaha, Nebraska on April 17th, and the following weekend, going to Kansas City, Missouri for like three nights. And I will be, I will be mighty. I will be vaccinated. I am, not only will I be vaccinated, it will have kicked in.

And I will be protected. So get out there, kids. It seems like any way you can do it. Do it. Oh, we're so close. I keep hanging on to that Fourth of July, the idea of the Fourth of July, whatever plans you're going to have with your friends and family, that seems like we are going to have masks off with people like, yeah, bring a friend. Bring a friend. He doesn't have to wear a mask. Bring a friend. I'm so tired of the, okay, we're going to see our friends, put on a coat, we're going to be sitting outside. And you get the same.

feeling like, yeah, but we're all safe? Yeah, maybe, hopefully. I don't know, though. But no, come summer. I'm already thinking about the grill. I got to clean the grill. I never really clean the grill. I'm kind of one of these people that has the feeling that a dirty grill is a good grill. Like, the more stuff you have on it, the more fat that's been cooking and dripping and I use the brush, not an animal, clean it off that way, but underneath it is nasty. It really needs some care. I feel like I'm probably eating stuff I should not be eating at this point. But I got plenty of time.

We got plenty of time before we head into the big barbecues. But man, I do feel it. And I'm telling you, after the first dose, I started like wandering into stores with no mask. I just thought it was over in my head. subconscious was just like, yeah, we don't need masks anymore. It's so crazy. So I can only imagine what my behavior is going to be after this one. Holy Toledo. But I do feel good. I have to say, though, the first one felt like miraculous. It felt really powerful. The second one just felt like, okay, this is a chore. Let's just get this over with. But the first one was actually, actually moving.

It was, oh, like a deep breath. It was like, I can't, oh, all right, we did it. It was moving. This one, just go to CVS, which, by the way, is the place you're going to get COVID. It felt like to me, I mean, the people in line and people that weren't getting the vaccine, just hacking up a lung, walking through the deodorant aisle, and just a scary scene. It was like, I may be getting Corona as they're putting the shot into my, arm. So creepy. Hey, I want you guys to check out Jesus's showtime special. It's called Stay at Home

Son. And also there's a documentary out there, I forget the name of it, but that ARP, AARP, did about him because he cares for his parents. And it's really, really moving. and he's such a good human being and he really his parents did so much to create a great life for him and in turn he's paying them back tenfold by caring for them as they as they get older and uh we touch a little bit on it and it's he's just got a great story and we will talk about that stuff and we'll talk about great food and things like that. But then go check out his comedy because that's the thing that really drew me to him in the first place. He's just a funny, funny comedian and he's just getting started. So, okay, enjoy now my interview. I'm going to get in my radio car and fly to the studio

and sit down and break bread with the great Jesus Trejo. I, uh, I, I, I, I, I, I, I, I, I, I, I, I screwed up my timing and I usually try, I would have tried to bake you a bread. Oh, okay. And, you know, I bake pretty great bread and I screwed up the timing. So I will give you my loaf when I see you again. Okay, done deal. But this is a gift from Bell Bakery in Studio City. Oh, awesome.

Thank you. Sourdough loaf. I can't tell you it's going to be as good as mine, but bring it home and share with your family. I would love that. Thank you so much. That's super cool. I'm a big,

big fan of bread. It's like intervention levels where people are like are concerned for me. Yeah, just Mexican bread was obviously my first introduction to bread, but I mean, I've definitely have, you know, gone on different tangents here and there,

but bread, I mean, Wow. So, all right. Well, that's a gift for you. Thank you. What is the, what's the sweet bread, the Mexican, it's like it? Pan Dulce is. Conchon? Conchus. Conchis. Yeah, conchis. Oh, that's a. Conchis is more like a, like almost a donuty, right? Well, it's kind of like a dinner roll of sorts. You know, that's where it looks like, but then they put the sweet stuff on top.

And concha is like in reference to seashow. So it's supposed to look like a seashone that comes in. vanilla chocolate, strawberry, or the yellow kind. Yeah. But yeah, Conchas were a big part of my upbringing. Man, I did, when I had this show, this show baked on Food Network for a split second. Uh-huh. And we went to East L.A. and I made Conchaas with the guys at this bakery. Get out of here.

Yeah. I forget. I'm spacing on the name. I'll list it when we do it. But they were super cool. And I went in the back. I mean, maybe they spoke two words of English. And I think hello was one of them and goodbye was the other. That's great. And I just hung with these guys who were like probably 65 years old. And the speed that these guys just cranking it. They could do it with their eyes closed.

I literally was thinking I just should stay here all day and just get to learn how to make this stuff. Well, next time you go, I will love. to go and translate and also learn how to do it. Conchaz. I'm telling you, like, I am obsessed and, like, I'll tell you this story. So my aunt, my mom's sister, so my aunt and uncle owned this, like, little shop in Wilmington, right? And they owned it for years. And, you know, they did masa in the back for, like, tortillas and tamales. But they also had, like, you know, years later, they had a bakery. But before that, they used to have. this thing they call them bitrina like a like a thing where you store all the bread and i would

always like we would visit a lot and i would always open and just smell it and my own like close the door the flies get in there and then people don't want to buy it like close it i just want to smell it you know it's like you're taking a hit oh just taking a hit just a bong rip of uh pandulze just diabetes to the dome kind of thing so pommedalche is sweet bread yeah so it's so it's Is it just on the outside of the bread or it's all mixed into the bread? I mean, Mexican people have really done a great number on bread. You know what I mean? I mean, everything from like a cinnamon roll that you can think of,

but it's like a red kind of like a marmalade kind of thing to like there's a bread that Felipe Spars and I, we talked about one time where we just laugh. It's a slice of bread and a lot of butter and then sugar on top. And that's that's the fondue today. You know? Right. And the butter doesn't melt for some reason. It's just on the shelf, it's there.

There's empanadas, which, you know, there's stuff with, you name it. Polvorones, which is more of a short bread. And that was my favorite. Oh, yeah. Canastas, which was like a basket. And it was filled. It's basically an empanada, but it was just like a cup. And made out of bread filled with, you know, whatever the filling was.

And then like two lines on top of bread. like kind of sealing the thing inside. Oh, man. I remember one time, my aunt was like, you can have a piece of bread. So I would go and I look at all the pieces of bread and I'd find the two biggest ones that I could find. And I took them and I went and I weighed them. So let's say it was like 0.25 and this was 0.27.

I went with the 0.27 and she caught me one time. She's like, are you weighing the bread that I'm giving you? She's like, get out of here. And I ran off, of course, with the heavier one. And my mom was so embarrassed. They ran a bakery? It was like a bodega shop, if you will. You know, they had like a meat.

They sold meat, you know, mass in the back. Right. And yeah, they had all kinds of stuff there. But years later, they had the bakery there. My aunt and uncle were very generous and they would hook me up. But the main, main thing, there was a guy who delivered bread, right? And a loaves of bread. Yeah.

And they would always get it, like as a gift, he would drop off the cinnamon raisin bread. Oh. That is my crack, Tom. That is so good. Oh, my God. You know, I have a, I have a, this is kind of a, you bring up a sore spot because I bake tons of bread. I'm baking bread all the time in my house.

And my kids hate raisins. Really? My kids hate raisins. And it's like just a store-bought pepperage farm cinnamon raisin bread. is like heaven on earth. It really is. With butter, toasted. Oh, butter or some peanut butter on there a little bit.

Like honey and peanut butter. It's so good. Yeah. Yeah, forget the kids. I got to just start making it. Yeah, because it was like, I think that the combination of the cinnamon, the bread, and the raisin just brings me back to like this time in my life where everything was okay. Yes. And even if it was bad.

Yeah. that would take all the bat away. You see what I'm saying? A hundred percent. You're immediately thrown into your socks and pajamas. It's like hearing that song that comes on on the radio unexpectedly. And you're like, oh, I'm back in seventh grade, you know, Mr. Castillo's class. And, you know, everything was cool.

And I had hair back then. You know, it's like, you know, cool stuff. I'm passing a note to the cute girl over there. Everything's okay. Oh, now that was in, did you grow up? up in Long Beach? Long Beach weren't raised. Yeah, my whole upbringing was out there. There's some great bakeries. I could, uh, yeah, I could take you some to some really dope bakers. Actually live right next to one now. I live in the South Bay. Oh, yeah. But man, it's good. When I drive around,

I try, I see spaces, especially now that like a lot of businesses are changing because of the pandemic and, you know, some didn't survive. And you see these spots and you're like, that would be a good, that would be a good bakery. Oh, that one's got parking. That would be a good bakery. I always think like, oh, we can make bread in there. And when I was driving by, I was like, oh, but it's kind of crowd. And I was like, but no one's going to complain about the smells coming out of your bakery. Not a bakery. That's the one thing a baker could be sure of.

No complaints, you know. Not at all. You're like, oh, that's so good. Yeah. Yeah, it's like a, even like a cinema roll place. Like I remember like cinema but now, but I remember there was a little mom and pop, you know, bakery inside the Long Beach Mall, which is no longer there. It was called the Long Beach Blaza. And, you know, it was on the exit right by where you catch the bus is the bus terminal.

And my mom and I used to go down there and they had the cinnamon rolls. They put the glaze on it. And then they put like pecans on it if you wanted afterwards. And it was just like I would work with my dad all week. And I would save up my money to go on Sunday and buy one of these, maybe an extra one for, you know, I can cut in half and take to lunch during the week. It's the greatest. What were you working with your dad? My dad's, uh, he's a gardener.

You know, he did landscaping for a year. So my whole really upbringing was either going to work with my mom. My mom cleaned houses and was a nanny. Right. So I would go with her whenever she was allowed to bring me in and I, you know, I could behave and not break anything. And, uh, or my dad. I would go to my dad, uh, to mow lawns and that kind of thing.

And you would, uh, and he'd pay you. and bread he knew that's it's so funny we we like when when I was a kid my dad was like hey let's go to work I'm like no I'm not going to work he's like we'll stop at the donut shop I can get an apple fritter I'm getting dressed all right let's go and and now my dad you know both of my parents are vaccinated but my dad kind of you know put up a stink about it oh yeah and then he's like I'll go if you buy me uh number 11 from jack in a box the sourdough grilled chicken sandwich I'm like all right great. He's like, but today and tomorrow, I'm like, get in the car. So we bribe each other with food. He got you to go to work and you got him to take the vaccine. Yeah. But yeah, it was, you know,

we would go to work and my dad would pay me a couple bucks. You know, it's like, that is the coolest. Yeah. And it was always used for, for treats. Yeah, always. That's amazing. Now I'm really feeling bad that I didn't make me, make you make my bread. Oh, no, no, I will be back. I will be back, Tom. And I want to pick up that bread and, and we're, and we're, we're going to go to that panadaria and learn how to make conchas. That's what we're going to do. Oh, man. Yeah.

Oh, this guy was the coolest. And it was such a cool because I had really never been in a Mexican bakery before. I realized when I was there. Like I've been in Italian bakeries and, you know, Irish, like East Coast, Northeast, you know, is where I grew up. And it was like, oh, wait, these guys were working bread in a totally different way. Look at all these treats. Look at all this. There was like, and everybody who, it was the same thing.

just in a different in a different rhythm of the people came in and they knew exactly what this guy gets every morning they like the line was out the door you know what I mean they just come in is like oh yeah he gets three of these and two of those yeah it's like people go into panadillas like it's like imagine um like being a kid and going into a comic book shop yeah oh it's Tuesday oh yeah give me the two spider man's and I'll take a punisher and a wolverine oh they got the origins back I'll take one of those. So it's like they already know the order. Yeah. Baker will suggest, hey, we got a Cyclops one this week.

Throw it in there, you know. It's really true. Yeah. It's something very. So when you grew up in Long Beach as a kid and was it, what percentage was it Mexican in, in, so Long Beach? Like, did it feel like, like this was your people were, were the dominant culture? And it wasn't until you, or was it mixed?

Um, so, you know, Long Beach is predominantly, at least in the area that I grew up in, was like, Hispanic, you know, mostly Mexican in my area, Mexican and Black Cambodian. And that was, you know, in the area, East Long Beach, that was pretty much it. And, you know, changes depending on where you go. Yeah. You know, I grew up in such a way that, you know, I didn't really learn Spanish until, like, around the fifth grade.

Really? Yeah, because. Your parents didn't speak in the house? Like, I mean, I, I, I, I, I, I, I didn't. I didn't learn, I mean, I didn't learn English until the fifth grade. Oh, English until the fifth grade. Yeah, English, English. I'm sorry.

Okay. So Spanish is my first language, and it was because I was around, you know, people who only spoke Spanish. So it took years for me to really have a grasp on it, right? Right, right. And I was- Until fifth grade? So you're in school and you're speaking Spanish? Yeah, speaking Spanish. I was testing terribly.

I was getting a lot of, you know. They wanted you to speak English, but it wasn't happening. They wanted me to speak English, but it was just like I had no support at home when it came down to homework and that kind of thing. Right. So English was learned from radio, cartoons, you know, my friends in the neighborhood. Right. You know, you usually start with the words they don't want you to learn first, and then you learn the more practical stuff. Right, right.

It did take some time, but it was kind of like there was a pressure there for my parents to really learn English and to kind of, you know, be a caretaker early on to kind of help, you know, with, with the household. You know, you're translating. You're, you know, doing that kind of stuff. What, uh, what age were you, did you become the caretaker? Because, and that's, you have an amazing, your stand-up and your stories are just so amazing. And it's all about this. And it's, uh, but at what age were you stepping up as the, um, I think early on, like, early on, you know, the, the, the, the, the, the, the, the, the caretaking thing kind of started with translating, right? So, you know, you're going with mom to the doctor and you're

translating, you know, situations that are very uncomfortable for a 10-year-old and right. You're trying to find the word, like the words in the, in the air, uh, he's saying, um, you know, kind of thing. So, yeah, yeah, yeah. You're filling out important paperwork, you know, for my dad and my mom and I, you know, right, at 10. Um, at 10, like, yeah, it's like, even younger, you, you know, my mom would go to different people, like, hey, can you help us read this document? You know, we don't know what it is. And my, and my dad would always say, he's like, you're going to school. How come you don't know what it says? I'm like, I don't know. He's like, you do it. This is hard, you know. Yeah, of course. It's like, we're still at three syllable words. This is, you know, this is five syllable English words. It's like, I don't know what this is.

did you feel at that time did you feel like up against it like this is overwhelming or you just feel like I'll just deal I'm going to be yeah it's overwhelming I mean I did terribly in school for such a long time yeah like I would go to a lot of tutoring stuff but it's like a tutor is only so good if you understand the basics and I didn't understand the basics so it's like for you know something that they deemed basic was very advanced for me at the time and right you You know, I started to kind of catch up. And, you know, one of the things was that I spent a lot of time in the, in the libraries. You know, it's like I was either going in there just reading books or I was, you know, hiding from bullies or that kind of thing.

Right. Or even like when my dad or mom couldn't take me to work, I would just go to the library all freaking day and stay there. And then my mom would be, you know, running down the like the downtown, like the sidewalk area waving at me going, I'm here, I'm here. and I'm holding hands with the librarian after the library's closed. He's like, oh, there you are. Here you go. And were you in there because it was a safe space or because you felt like you needed to read and hustle up?

That's a great question, actually, because I think it was a little bit of, too, it was a safe space. I was learning, you know, and my parents would be like, just read a book, you know. It's like, you know, you can get with it, you know, do some work. Yeah. So that was part of it. But also it was like I was very much attracted to like, the learning the books.

I mean, I figured out the Dewey Decimal System very early on. I was like, I could find books based on the number. Yeah, yeah. You know. But as your parents, I mean, if we were dropped in another country and knowing that my brain can only learn maybe one new thing a month at this age, like, I would look at my kids who were little sponges and be like, hustle up, you learn this because I am literally, I know it's not going to happen.

And I give a lot of credit to my parents. I mean, you know, it's like to come to a country, like, especially my dad, I come to a country where you don't know the language and to start a business and have a family. And, you know, you have a family back home that you need to support as well. So it's like, it, like I really hats off to my dad

because he was able to figure out how to run a landscaping business with very little to no education, period. Yeah. same from my mom. You know, she was able to, you know, have her business. Where'd they come from? My dad came from Sinaloa, and then my mom came from Guadalajara. Oh, okay.

Is that near, is, no, they met here in the States. Got it, got it. The story goes, it's like that my dad was mowing lawns. Right. You know, and Palos Verdes, that's where they, they would work. You know, my mom was a nanny for a few different families. Mm-hmm. And, you know, my dad's.

work construction during the week and then when he clocked out he would go mow lawns and then weekends he would work you know landscaping as well but yeah uh the story as it's been told to me is that uh you know my mom was cleaning the window one day of this house she looks out my dad looks up and waves at my mom and the rest is history oh really that's all they met they met on the circuit i mean so nice that's great he brings out some sweet bread PANDULCE. So was he young? Were they both young when they came over?

No. Like in the 20s? Yeah, I think they were actually like in their in their 30s. My dad was in his 30s. He had to come back and forth a bunch. You know, he had crossed a bunch. It was tough crossing over, you know, during those years from what I understand. But it was a little easier.

Like when he came the first time, you know, he struggled to get, you know, through. But my mom, I think, came. at a little bit younger age than my dad. Right. Because she was working with this doctor that had an office in the States and Mexico. So she would have come back and forth. But then later she was just like, I'm going to, I'm going to go. And yeah.

Yeah. And is it, so when you see stories of thousands of people trying to get into the country, and we're going through it now, right? Where it's all across the border to Texas. and you see these people that are just doing everything they can to come across, there's got to be a more of an understanding of this is not, these people aren't trouble, these people are in trouble. Yeah.

Yeah, you, I think, you know, because I have the, you know, the added, like the advent of, you know, I look at it like this, like, you know, when you have. have like a 3D book and you have those paper glasses and one's red and one's blue and you put them together and it makes the image kind of pop out. I think I have that. I have the, you know, the side of being an American, you know, being American, I was born and raised here. And then having the lens of like my father and my mom of them coming here. And when I look at a situation like that, it's heartbreaking because you realize that these people aren't bad. They're, they're family. That's a family man, a family woman and they're doing the best they can and it's like i always kind of yeah you know i always think

about it's like i think decisions would be made differently if they were to consider this notion of like that's a provider that's you know he or she is is doing something really crazy just for the benefit of not themselves but the coming generations it's like what more selfless thing could you find in this world other than the love of a parent and yeah it sucks and they're like well you know they're going into these camps it's like if somebody told you yeah that your kids and their kids and so on would have a different life if you crossed you know the border and they they laid out everything you know these are the dangers and you go down the list you're like yeah that seems like a good deal if i can get through i mean and and then they go through the dangers again and like you know

this could happen, this could happen, you know, all the terrors of crossing the border. Yeah. And without skipping a beat, they'll be like, yeah. Seems like a good deal to me. It's better than what I'm living with. Right. Over here, day to day. I think about it all the time.

When you, all around the world, when you see families like on the move fleeing from trouble, it's so hard just to do anything with a family. Right. Like to take the little kids and who, you know, they can walk through a mall. Right. And it's like they're exhausted. it by the time they get out of the parking lot. Could you imagine what's going on in these parents' minds that had to take this little

bugger and try and walk for miles? I mean, it's just, this is not a, this is not, they're not, they're not like, hey, let's give it us. This is life or death situations for these people. Yeah. It's, uh, yeah. And it's, you know, it's like some people, yeah, it's just, I think there's a much, my, there's a way more mindful way of dealing with it and I know there's a lot of politics involved and this and that but it's like man at the

end of the day you just have like like if I was in that situation yeah I'm I'm going all in yeah but anyway you can do it but to your point it's like all those families I mean that takes a lot of planning and it's tough and I mean it's it's hard for me to load my mom and dad into the car to go to a doctor's you know visit but to coordinate, you know, a journey from your homeland to another country. Oh, God. And beyond, it's like, I don't know that I have those kind of organizational skills or, or that kind of grit. Yeah.

It's a different kind of person. Well, you're not, you're just, you're in a position where it's just, you just have to, you have to do it. You have to do it. Yeah. Right? And you're not making this, you're not like, if there was an easier solution, you would take it. Yeah.

You'd be like, all right. If, if the option is to go just hang out at the beach, sure. hollowing it at the beach. Right, exactly. It's not what's going on. All right, something else that's on my mind, which I feel guilty about. Yeah, what's going on? While I was in the bakery, I was like, well, let me give Jesus some black and white cookies

because this place really makes killer ones. And it's kind of an East Coast, New York black and white thing. And there were four. And while I was waiting for you, I ate the other one. That's hilarious. I don't know if you can hear me as we were talking. My stomach was growling. did you hear it

you can eat it now if you want i was like oh man i'm looking at it and it's all yours i don't want i don't want another one because uh it's really good and i'll tell you coming from new york uh look at these there are a lot of bad black and white cookies uh-huh this is a good one this is this is top deal yeah you're gonna like it and i apologize that no no no no no look there's two more in there grab another one grab

another one no no they're all yours this is i'm the host and that is for you these are great but these remind me me of like polvonis you know i was like you know sometimes they have like you know gallettas and they kind of have like this type of uh frosting would you call it yeah yeah this is right up my alley for sure can i tell you what i'm uh envious of what's that of your culture is uh the way that you pronounce your uh Spanish names and phrases and things because you don't just say them like I took Spanish in high school. My daughter's taking it now.

I try and talk to people and say that I'm a moigwapo and I do those things. It's pretty good. Teach me. But when you, but when you, and I was talking with Gabriel Iglesias the other day too, and he does the same, you all do it. You all do it. You have such a flare when you get to the words and the names. That's so funny.

Like I say Gabriel Iglesias. You say. Gabriel Iglesias. Yeah, yeah. The twang. You know, it's coming. It's almost like, you know, hold and then boom, it's delivered, yep. Yeah.

Oh, it's so good. I feel like Italian people do that too, especially in the cooking sense of it. You know, it's like, here it comes. Ricotta. It's like, yes. It's true. Yeah, that is true. Yeah.

Right. And we're making your spaghetti carbonata. And it, you know, it starts to lay out. But man, I would just, you guys, you do it so effortlessly. It just, but do, but bum, and ah. Yeah, that's so funny. And it, and it, I'm sorry to cut you off, but it makes me think that, that, it makes me think that, oh, you really would much rather be speaking Spanish right now because it's so much, sounds so much more fun. I'll deal with these English words with, just because I'm talking with you, Tom.

No, no. I, I like both languages, but they, it does, yeah, it's so funny. I haven't really thought of a thought about it a bunch. But yeah, when you get to the Spanish word, it's kind of like, and release. Yeah. It's like there's a slings. Like I got with a slingshot out here with ours. Yeah.

And, you know, just ready to go. And it's like, you know, you're about to say the word car in Spanish. Go. Carro. Just, you know, let's go. And we don't have that. We just have, we have a word that we learned. and we're going to try and just remember the word.

Yeah. So we say caro. The word for jacket in Spanish. Ready? Release. Chamara. So was there a lot of authentic cooking going on in your house? I mean, your parents, yeah.

Oh, yeah. Who's the main? My mom. Oh, yeah. My mom could really, I mean, she would roll up those sleeves and just, I mean, I mean, she would do so much with, sometimes we didn't have a whole lot, you know, and she was able to just put these dishes together. I mean, and even going back like to the bread, like I remember, so I, there's a, a dish that

they call capirotada, right? And capirotada, it's almost like a bread. Yeah, so it's like a bread pudding. And what's interesting about that in particular, that, you know, depending on the region of Mexico, they do it differently. Uh-huh. And I kind of, you know, grew up with a certain style. all of it being done and what my mom would do the way she would do it.

Because our oven, like, didn't work for years. Like, our apartment, you know, manager at the time or the building they were, like, they didn't care or whatever. Long story there. Yeah. So we didn't have an oven growing up, you know, so my mom would get just a regular pot. It wasn't a, what do you call it, those special pots? Like a hot plate?

Oh, like a crock pot. Crock pot. It wasn't a crock pot. It was just a regular pot. And what my mom would do, she would grab conchas, the ones we were talking about, slice them up. And then she would dip them in this milk that she would put together. It had cinnamon. It had leche condensata, like carnations type of milk.

Right, like an instant milk. Yeah, like an instant milk. And she would put clothes in there and some like seasoning and, you know, stuff like that. So she would like really like slow boil. this milk. Right. And sticks of cinnamon are sticking out. And everything was on this milk. So it's almost like a tres leches, if you will, but in a bread pudding form. Oh, the house, that must smell nice. Oh, it was great. It was like, if we were selling this apartment, we would sell it right away, you know, the hell with the smell of cookies. Capirotara. The oven might not work, but

the oven doesn't work. And so my mom would, you know, start, you know, all these pieces were like, like little strips. You like put them in the bread, I mean in the milk, and start layering them. And with every layer, she would get Mexican cheese like a Casso Fresco

and crumble it on top. Oh, man. Here come the raisins. And the raisins were soaked a whole night before, so they were nice and plumped and like juicy. Oh my God.

So she would, you know, do a number of that, do a number of cheese, and then here we go. We would layer it until she got to the very top. And then by the time that we got to the top, she would grab the queso fresco, whatever was left over and were just caked on and just left there. And my mom would sit it on the stove and she'd turn it on and she'd leave it at the smallest possible setting that we could get it to.

A little flame. Yeah, a little flame, a whole lot of smell of gas in the apartment, you know, just perfect. But it's mixed with nutmeg and cinnamon. Yeah, nutmeg. Yeah. And we just, you know, we just leave it there. And then that was it. And this is a dish that's consumed during Lent. So this was in like to commit like the, you know, 40 days that, you know, bread and water kind of thing. But you would have this. And on Fridays, because, you know, as a Catholic, you know, we don't eat meat. Right. So this is something that you could have, but it was so good. And just the way that my mom would make it. My grandmother, too, I saw her make it very similar, but my mom had this style of doing it that was just so amazing.

I love this capriotadas so much. Capriotadas. I would beg my mom to make my birthday cakes, capyotada. And she's like, you're crazy. No. Oh, really? How, how, like, how tall is it? How, if you're layering?

I mean, the whole size of the pot. So the size of a pot. The size of a pot, but that's not how you make it. You're supposed to do it in a pan. But she's working with that She's working with that So I didn't know And I'm making Capitotada years later

And I'm like I'm filling up the pot This is great And she's like Why don't you use the oven I'm like okay I'm not gonna Americanize this recipe mom You know And she laughed

And she's like You know why we use the pot I'm like why? He's like our oven didn't work for years Got it And I learn how to You know It's exactly the same thing

but it was in a, like in a, in a, in a, in a pan. Like a sheet pan. Like a sheet pan. It's like that thick. Absolutely. But you would scoop it out anyway. Scoop it out anyway. Because it's like a pudding.

It's like a, yeah, it's very mushy and a delicious. It's almost like a tres leches meets a bread pudding. Man, I understand the taste of it until you put the, uh, the casso fresco on it. I didn't really like the combining cheese with that. Yeah. Because everything else sounds like it's a like a Christmas, like a Christmas dessert. Yeah. But then with the cheese.

The cheese just brought something else. And, oh, and here's another thing, too. And this was learned from my grandmother, right? So my grandmother had, and my mom would do it too, but she would put tortillas, just regular corn tortillas at the bottom. And I was just like, and I would do the same thing too. I'm glad I remember this detail. And I was like, oh, this is cool. It's kind of crunchy.

It's good. Yeah. Oily, sweet, you know, kind of thing. And then when we did the pan, my mom was like, yeah, don't put the tortilla. And I'm like, why they do it is like, because there's a hot flame underneath and it will just burn the whole thing. So we kept the burning down, like we can control the burning to just those tortillas and we can cut that out. I was like, oh, my God, you are a NASA level engineer, ma. Yeah, that's amazing.

Yeah, man. Oh, man, that is great. Can you find that? Like, do they? Yeah, if you go to any Mexican bakery and say, hey, do you guys have capi rotata, especially during this time before, you know, April? You're right, before Easter? you're able to find some variant of it. Oh, man.

And that's one of those things. Like, you know how you go to Disneyland and you see people with all these pins on their like Disney Pass? Yeah. Like I would wish there was like a kind of like enamel pen that says, I eat this capritata. Yeah, I mean, just different bakeries. Yeah. Are they really different? Are they?

Yeah. Yeah, because they really vary. Because the sweetener, I think, really changes. They use what's called a piloncillo. and it's almost like a type of caramel, if you will, that's melted. Oh, man, oh, man. So some people use, like, the Mexican hot chocolate, which are these, like, extremely hard hockey pucks-looking thing.

And, you know, you've got to break it on the table and throw a piece in there. So it definitely varies. And some of them are more, like, if we were to slice this and use a slice, and they would, like, you know, drown it in the thing and put kind of like molasses on it. and bake that and you would have a capirotada kind of coffee cake if you all so that seems like it's a little more firm not like a yeah a lot more firm in the oven i guess if you have an oven if you're fancy yeah if you're fancy um but yeah there's there's so many variants of it and wow i yeah as soon as i that's usually the first thing i asked during lent you know in the bakeries that i happen to run

into as i'm driving through l-a do you still give up stuff for lent yeah you do you do would you give up this year? I gave up eating red meat. You did? Yeah, because I wanted to like inch in terms of vegan stuff, but I'm just not cut out for that. I mean, I'm trying. It's so hard.

It's really hard. I cut out red meat altogether, but it's... The hardest part, I gave up chips. I was raised Catholic also. Oh, really? Okay. I gave up chips, any kind of chip. Is that hard?

Yeah, it's hard. Because I just, yeah, I eat them all the time. What's your favorite kind of chip? like a salt and vinegar, like a kettle chips, like kettle chips. Oh, yeah. Like those black pepper. I do like dil pickle chips. I do like dil pickle.

But I'll admit something. I didn't have dill chips until like maybe two years ago. Yeah, I had them recently. Oh. I mean. Come on. Life, you know, life has this weird ways. And I'm just like, you held out on me for a long time.

Where were you? but here's the problem with the vegan thing i'm i totally get it i did it that way for like a couple of years and i felt good and there was you know made you more conscious about how we process food and especially meat and what we're doing the animals and i totally in them in alignment with that but the problem is it takes so much of the joy of my childhood and my life and my sharing with my family that it set it I didn't like the emotional distance I had from sitting down with my father to eat or sitting with my mother with her tomato sauce with ground beef in it or you know what I mean like and I walked into an Italian deli here in

Burbank and I as a vegan I walked in and the smells of my childhood just came rushing in and I was like I'm out I can't do it it's more important to me to share this stuff with these and maybe just temper it down maybe don't eat as much of it but i could not it was more important to me to eat like an italian than it was to um be a good person there's there's so many similarities i think to you know between the italian culture and the mexican culture it's like the food is such a like a bond for like that's what keeps the family together it's like you come together to eat yeah you know weekends is a big deal it's it's around Right.

Yeah. And cheese, you know, it's like, you guys love cheese just as much as we do. And it's crazy. My girlfriend took me to Italy. Oh, yeah. The other day. Holy moly, I was having conversations with the people behind the counter at the, in the meat. Yeah.

I'm talking to the pasta lady. I say, well, what about this? It's just tough. Yeah. I mean, it's very similar, man. I know. It's really similar. There's those bonds, you know.

It's a way that you really share with people. It's tough. Yeah. It's not tough. It's actually the greatest thing in the world. But it's tough when you think, when you talk to your vegan friend and they're trying to convince you, you're like, I see it, but I can't do it. Did you ever have any pushback like from your family, like, you know, at some point where you're like, I'm not going to eat this. I'm going to eat, you know, healthy.

And they're like, oh. Oh, big. Yeah. Oh, all right. And my wife is a vegetarian. So when I brought her around for the first time. and my mother's making like she wants to she knows she's going to be a part of her family this is how she expresses her love for her you know and let you know that we welcome you so

here's a big pot of bologna sauce which is chopped meat and sausage and stuff and and then she's like I don't eat that after you're making you're right yeah exactly and my mother was literally at one point was like, I'll just take off the top without the, I'll just scoop some off the top that doesn't have meat on it. She's so sweet. That's so, ah, that's great. Yeah, it's, yeah.

No, it's hard. Yeah, it's very hard. Like, I remember there was many times because I was, you know, I was a bigger, bigger guy, you know, I struggled with weight. How much bigger were you? Oh, man, I was, I was pretty big, man. Oh, yeah? Yeah, like, I remember at one point, I think at my

heaviest I was wearing like a size 42 waist 40 yeah 40 yeah and I'm a size 36 now wow which is not they're tight though Tom

yeah and so it's like I remember my school uniform was being you know but and me going home and saying you know in health class they said that that pasta and rice

are starches and that's sugar and that's bad and we're not buying rice anymore. My dad's just kind of tilting his head. Okay, sure. And, you know, we go to the store. I'm like, oh, look at this healthy option. And I put it in the basket.

We get home. It's not in the bag. I'm like, Dad, what happened to the healthy option? It's like, oh, I left it on the conveyor belt next to the... Bye, your back. Yeah, next to the shaving thing, you know. Yeah, it just... they just would not have it and yeah you know it's just hard because it's like if you're

if you're talking about like a traditional recipe it's like some ingredients aren't great you know it's like tamales that's that's lard i know yeah so it's like do you want the traditional yes it tastes amazing but is there alternatives no i'm just i have uh i have my um white guy uh taco tuesday at my house. And I know the, when I'm trying to lose weight and trying to be good, and I know when we're ordering Mexican food on that Tuesday, I know it's going to mess me up for, it's going to mess me up for two days, but I can't not do it because it's so good. But you know, that's, it's a dense food. It's, it's like eating Italian. It has, is a lot of starch, a lot of fat, and it's great. Yeah, it's great. And, you know, going back to the, the, the, the, the, the, the, the, the, the, it has, it's a lot of

caregiving side of it is like I bought an air fryer recently because you got to do it so I bought one and I'm like oh this is this is great I think we're gonna you know eat really well and some healthy options yeah so I bought a bunch of zucchini split them four ways yeah you know the long way little olive oil nice yeah I mean put them in there pepper I'm like we're gonna eat this my dad would not speak to me he's like what are you what are you feeding us he's like I am so hungry you understand and I would hear my dad at night, you know, we all go to bed and I hear my dad, you know, rummaging through the, through the pantry and it's just, a raccoon. Yeah, it's like, like, who's in the kitchen?

My dad's like, I'm in your business, you know? So, chicharonnes, I talk about it in my special, like, I caught my dad, like, hiding chicharones from me. Like, he would go down the way and, you know, he would buy them and hide them. What are chichurones? Like pork rinds. Oh, geez. And it's pork fat, fighting pork fat. It's like double no, no, no, dad. And he, and he would, but like, he forgot. Like, he had left this one time. He left the bag on top of the refrigerator.

And, you know, again, I'm kind of doing a bit, but it's like, you know, the real story of it is just like, I was so heartbroken that my dad would, like, like, that takes teamwork. Like, both of my parents are five foot. You're lying to. It's like, you guys work together to get it up there. And if you're going to hide it from me, put it underneath the refrigerator. and I, you know, and I would have to like, you know, just look for this stuff. And my dad would go on walks. You know, the doctor said, you know, you should go on walks.

Yeah. You know, because of your heart thing and that kind of stuff. And he would come back and his, you know, lips be all shiny. And he's sit down and it sound like he's wearing a diaper. I'm like, what's in your, what's in your jacket? He's like, oh, damn it, you know, chicharonnes. I'm like, stop, man. So it's, it's tough.

You know, they can't help it. It's years of... But you must have done something to drop all that weight. I mean... I mean, I still fluctuate, but it's just like, you know, eating, trying to eat healthy on the road is very tough. But, you know, you try and, you know, sometimes you don't have the remaining carrot cake for breakfast and you go with oatmeal and water and fruit.

And you're like, great. I'm just going to be starving from now. I know. My friend put it in a good way. He said, every meal doesn't have to be a celebration. Like, we love food. there are celebrations and but you can just be like I'm these meals are just I just need to keep going I'm not a violent guy but I want to find your friend and punch him in the face now like

no it's true they don't all have to be celebrations and yeah you know maybe you know I've thought about that too maybe it's like in your upbringing where it's like you know food maybe you know we never went a day without a meal or went hungry but you know food was say limited So as you get older and you're like, I have the means to buy this, I'm going all out, lasagna, three days in a row. And it's like, no, you can't do that. Part of it is getting that out of your system and saying, I'm going to enjoy this, but in moderation. Right. That's the key.

A cheap day, that kind of thing. But, yeah, I think that has a lot to do with it as well. Yeah. I mean, because we're so much, we know so much more. I mean, our parents and grandparents, they didn't have all this information that, This food was even kind of bad for you. My grandfather was making scrapple, which was like this stuff left over from a hot dog. You know what I mean?

That part of the pig, like, and just frying it and eat. And they had no idea. Like, so we have all this knowledge of what it can do to you if you go too far. Right. But we also are able to cook things in a way that no one has before either. So we have this kind of balance of we have. all these amazing options from food all around the world. Right.

But also we know that it's going to give you diabetes. So you kind of... I can go any which way. Yeah. Yeah. And it's so funny. I went to my doctor recently. He was like, you know, you got to cut back on the pound d'ilsay and the tortillas.

And then I don't know why he chose to do it at the end. He goes... And the Mexican rice, you know, Arosho. You know, I was like, yeah, I know... I know... That's why I'm here, doctor. It's like, you know, he translated the last one for me, but it's like, you know, shout out, shout out Dr. Dennis.

He's doing his best. Oh, no, he's great, but, you know, he told me, he told me like it is. It's like, you've got to be careful, buddy, because you are getting older and you can't, you know, you can't eat like you did, you know, just 10 years ago, you know, it's like five years ago even. He's like, he's like, you, and he also said he's like the big difference between, say, Hispanic communities and Asian communities. It's like the love for rice. You know, it's, it's such a hearty thing. And it's, it's sometimes like a filler thing. If you don't have enough to buy meat, you buy a lot of this. And he's like, but that becomes, you know, it's starch. It becomes

sugar. And he's like, and diabetes rates are high. And I'm like, well, yeah. I know it runs through my family big time. So it's like, that's something I need to look out for. So the Asian way of preparing it, I guess, just isn't his. I think rice in its, you. just by nature is such a like starch. Yeah. You know, the sugar side of it, you know, you, it was like with my mom, I would see it. I would see her, her blood sugar spike and we have to, you know, we have to get in there with the, with the insulin and that kind of stuff. Right, right.

I mean, I do know that that's a thing. I mean, I don't comprehend at the level that the doctor does, but I'm like, yeah, I, I know one thing and it's, there's blood spikes in my mom when she eats a bunch of rice, you know. Right, right. But granted, my mom doesn't just. steam it with a little bit of butter. I mean, there's, there's some work involved. I was going to say, yeah, this is not your little white rice. Oh, no. No, no. It's sticky because of the lard. Right. Right. So did you get any skills? Can you cook? Yeah, a little bit as of recently, I think, you know, the quarantine really, you know, shaped. Well, I mean, I could cook stuff, you know,

before them, but really, like, I probably have my sharpest in the kitchen right now. Yeah. just putting stuff together. Yeah. You know, I've learned a bunch from my girl. She's, she's a great cook. Yeah. But it's like, you know, kind of rolling up my sleeves and, and, and, and, and, and, and, and, and, and, if we, if we have to eat pasta, kind of thing, like a, like a whole wheat type of situation.

Right. You know, I'm starting to cook a lot more with kale, you know, being able to put that into, into something and just mix it up with a bunch of vegetables and, you know, put some protein, like some chicken. Yeah. Chicken, I can really, you know, throw some. garlic to it and, you know, have fun with it. Yeah, that's good. Not as good as all the other stuff we talked about, but that sounds good. All right, that's the end of the episode.

So thanks for coming in. Way to ruin an episode. No, but it really is an interesting thing. I mean, and I find it when I talk to just doing this podcast with a lot of people. There is this combination of a real love for all this great stuff, but also everyone's aware of being healthy and like what what you can do to, you can do to, you know, So it's like that, just that balance of figuring out, you know, when to really go for it and then when to, you know, take the foot off the gas. I've been really planning my really, like, my going for it moment.

Like, I'm planning for it. There's a spot in Redondo Beach. Yeah. Called the Post. Uh-huh. Tom, they got these bacon and cheddar biscuits. They're just out of this world. And they're not even complimentary.

Like, you got to buy them on the menu. They give you, like, I think they're $8. Yeah. I'll pay $32 for those. I mean, so that's my big plan. I'm like, in a couple of months, I'll go down there. Yeah. Food is just such a big part of my life.

It's a huge thing. Well, oh, so we didn't even talk about your taco show. Oh, yeah, yeah, yeah. Are you still doing it? Yeah, hopefully we'll get back out there and doing it. You know, we try to do it through the pandemic. Tacos con todo. Yeah, tacos with todo.

Tacos with all. Yeah, tacos with all. I still can't do it. No, no, no. You nailed it. But yeah, all the great tacos all around L.A. It's just amazing. I mean, there's such a landscape of, you know, small businesses, you know,

taking family recipes to a next level. It's just so great. I mean, it's so great. There's nothing like it anywhere. It's to have all these regions come together in L.A. and bring their thing to the table. It's just amazing. Amazing.

Yeah. And I really have not taken. advantage of that and I really should just use your show as a as a guide because I take you out there you know we just kind of like settle into whatever's in the neighborhood or or I would yeah I would love that yeah for you know Taco Tuesday man I'll text you a whole list I mean yeah there's stuff in downtown LA like tacos 1986 mm-hmm there's a you know evil cooks you know you know more in the like city of El Sereno kind of thing sonora a sonora town which is amazing you know they do like these chivis uh tito's tacos if you like kind of like imagine if

taco bell was still a mom and pop shop oh really that's kind of where they're at with their recipe they've preserved it in such a way where it's like the hard shell meat lettuce and cheese and that's it really um just good yeah there're just so many uh be itri la unica if you like goat meat i don't if you ever tried you know goat meat so they got some great you know beersia where you can get in the consommet yeah yeah marisco salisco if you love you know see seafood. I mean, the list goes on and on, man. There's so much great stuff out here. All right. Well, I'm definitely going to bake you a bread because I'm going to use all your resources. Done deal. Done deal. Thanks so much for doing this, really. Thank you for having me.

This is amazing. You weren't happening around, man. No, I told you. Holy moly. I wish I didn't start eating this earlier. I know. I had to steal one from you. Oh, man. Thank you so much, man. All right. You're the best. Take care, brother. Always great hanging with you. We'll do a lot more of it. Yes, sir. Thank you. All right, man. All right, that was it. Jesus Trejo.

What a great guy. I told you you would like him. I told you would like him, especially when he says Spanish words, when he just gets that little flare and just talks about, I would say, well, you guys want to come over? We're going to have fajitas tonight. And he would say, you want to come over tonight? We're going to have fajitas tonight. Just the flare.

I don't have it. Gabriel Iglesias had it. Jesus has it. That was really funny how he talks about how then you feel. like you're free again. Oh, he's great. Okay, now, my good friends, it's time to get our phones out and give a quick call and grab a quick bite with Nate Bergettzee. How much, dude, living it up. Where are you? Uh, Appleton, Wisconsin. Oh, I like that place. Yeah, yeah, it's the first time I've been here. It's a show us fine. It's pretty good. Oh, that's good. Oh, that's good.

We've got a lot of good cheesy bakeries all around there. Yeah. Most people like to eat. Yeah, yeah. What are you doing the whole weekend? Yeah, yeah. Just trying to get back. Get back here and get some new stuff.

That's good. Are you inside? Yeah. Yeah. Nice. Sweet. That's good. I just get my second vaccine.

scene on Sunday. Oh, nice. So you're going to go back out? Yeah. I'm going to start up in April, I think. Oh, that's cool. Has it been with the special? It seems like people like it.

Yeah. Everybody's been very nice. I mean, you know, it's like you don't ever know exactly, but like, from, you know, people hitting you up on social media and stuff like that, yeah, it's been positive. Yeah. I always go through that thing where I'm like, I don't have. read comments until you start feeling the momentum is really super positive and you're like,

I'll just read these. Yeah, yeah, yeah, yeah. Well, good for you. I was just having a debate. I was talking about you last night when everybody was talking, my friends were talking about moving to Nashville. I'm like, you don't have to talk to any realtors. I have a friend that will sell you on Nashville.

Oh, yeah. I'll get them a realtor, too. I mean, they have it all. Yeah, it's so funny. Like, as we start to, like, looking at flights, and I was like, oh, man, that's right. You know, as everything's, like, slowly coming back to normal, you're like, oh, right, every flight from L.A. is 20 hours long.

Everything. Yeah, we're three to four hours. to L.A., and then you're like under two to New York. And then everywhere else is hour, hour and a half, you know, basically. As you go to like Seattle and stuff like that, but you just don't end up that. It's all kind of central time over is like where most of your work is. Yeah. Oh, man.

How do you feel about going back? Do you feel like it was a good sabbatical and that's time to go back? Or do you feel like, oh, I'm out of shape. I got to. No, yeah. do feel that you feel you know but it's it feels really good it feels good to get back you know it's you still got that kind of weird like it's weird to be back and uh but yeah I mean yeah it feels you know it's just nice to get up there and like I don't know just tell some jokes dude like uh yeah

like be you know I don't know it'd probably be better if I was able to like it was like before this like for this like for the special like now you're like I've been these people these people watch just special. Until you've got to have all new stuff, so you just don't have the confidence as you do as some of your old stuff. But, yeah, it's nice to hear, like, just laughs inside and, you know, build off of that. Yeah.

It's definitely that it really feels like we're all, like, went on just, like, semi-retirement. And now it's like they open the door and they're like, oh, yeah, that's right. You've got to find your way to the airport again. You're like, I don't, I don't know how to do this. I had to get here, rent a car, like, have a layover. Like, you have the whole system. Yeah, and you're like, how did I do this every single weekend for 15 years? Yeah.

You know, they'll drive themselves to the club, find a parking spot, walk, like, in line with the club. I mean, with the audience, like, yeah. Right, yeah. Yeah, all that stuff. It's so funny. It's like even like being back in a hotel. It's like, you hear the guy in the room next to you. And you're like, oh, right.

I remember this. This is a reality. Yeah. I know. For everybody talking about how much it's all going to go back to normal. And it's like, yeah, it's totally going to go back to normal. We're not going to change at all. Yeah, and that will be nice.

Like, it's just, yeah, everybody will just eventually be, I bet it takes a while, but it's, you know, like, for, you start seeing less and less, you just see less and less masks. I want you to be these vaccines, they're going to be like, yeah, dude, I'm done. Like, I'm just ready to go. Yeah, I know. I got one, the one shot, and I immediately, like, was just walking into buildings, no mask, just, like, subconsciously. Yeah. In my head, it was like, oh, okay, that, I'm glad the pandemic's over. Yeah, I'm good.

that's what it feels like in LA. It feels like everything is completely back except for people walking around with masks on. Yeah, and that's how it is here. I mean, everybody's still got, you know, everybody's even, I mean, here in Wisconsin, like, and I'm sure there's places where people are not wearing masks.

You can see it a little bit more. But, I mean, you know, overall, everybody's just going to wear their mask on table and then I think when people leave, they maybe don't, you know, it's like that's kind of the first thing to go, like when you leave. Right. You're not putting it on.

Right. And when you enter a building you are, then when you're out, you're like, yeah. Don't worry about it. I literally, I had coffee with Flannie from Largo the other day and just walked right up to the table. He's like, what are you doing? I'm like, you have no mask on. I'm like, oh, right, that's still happening. Yeah.

What do you eat today? Oh, just eye hop. Oh, nice. I know. I didn't know that's the other reality. Like we were asking like a good breakfast place and they were like, IHop? I was like, I guess that's it. We didn't search out too far.

I'm here until, I don't leave until Monday. So. Oh, wow. I'm sure we're going to find, you know, something. Yeah. More local. But, yeah, today it was like, I, you know, just real. Just back in the groove.

How you doing? I hop. Yeah, right, exactly. Yeah, and then I'll get lunch from a gas station. All right, buddy. Well, congrats on the special. It really is so good. I'm happy to, you know, it's very rare that I'll sit and watch a full thing.

Yeah. And it was such, it was really, really well done. Thank you, man. You know, so carry that on stage when you're struggling with new stuff. Yeah, people like the last one. Yeah. That's, yeah, that's true. That is the best thing to go.

It is funny. The new stuff, you're just like, you say stuff and you're like, I mean, you're just like saying a sentence and like no reaction. You're like, you know, you get your new stuff that works so good. And, I mean, you get, you know, like, 40 days special, you're like, oh, this stuff all works. And you're turning over, you're like, you know, dude, I am awful. I'm an awful comedian. I know. And you literally sit there like, wait, do I have anything?

Anything to say anymore? Yeah, nothing. We've talked to, though. I've talked about everything. There's nothing else to talk about. Samarrell had a funny tweet the other day. He said, comedians during the pandemic, I really want to get out there. I've got so much to say.

Comedians after the pandemic. So I've been dating lately. Yeah. All right, man. Well, it'll come. Have fun. Enjoy I hop. Enjoy the road.

I have to say even though just hearing like you stuck in that in Wisconsin and just eating at a at a IHOP, I'm just so jealous. Yeah, I know. I was excited to do it. Yeah. Rental car. I hop. I'm in.

Yeah. Sign us up, dude. All right, man. We'll take care of yourself. I'll see you soon. All right, buddy. See you. All right, bye.

Make sure you look at Nate's special at streaming on Netflix. look up all of Jesus's stuff also two very funny funny human beings thank you all for listening subscribe please subscribe please leave reviews please give us lots of stars it really means a lot help spread the word and we'll keep this party going you guys are the best take care of yourselves