"Poquito Más with Dan Goor" is Episode 185 of Doughboys, hosted by Mike Mitchell and Nick Wiger. "Poquito Más with Dan Goor" was released on January 10, 2019.
"Tomorrow..." - @doughboyspod
Synopsis[]
For the first review of 2019, the 'boys are joined by writer and producer Dan Goor (Brooklyn Nine-Nine, Parks and Recreation) to review Poquito Más and to discuss the extravagant process of ordering lunch in the Brooklyn Nine-Nine writers' room. Plus, another edition of Chips Inhale: Reschew Rangers.
Nick's intro[]
"I had no money, no wife, no kids, and I really wanted to start a taco stand."
That was Hollywood native Kevin McCarney, reflecting on his start in the chain-restaurant industry in a 2009 interview with the L.A. Times.
McCarney, who once worked such specifically Hollywood jobs as doorman at Grauman's Chinese Theatre and tour guide at Universal Studios, was inspired to pursue his dream of taqueria ownership by his numerous visits to Baja California, a peninsular state in Mexico that borders the U.S. to the north and the Pacific Ocean to the west.
Baja California
Baja California, whose name translates to "lower California," has been among the biggest influences on the cuisine of the U.S. state of California, granting the Bear Republic dishes like the Caesar salad and cocktails like the margarita, as well as an array of seafood tacos, tostados, and ceviches.
During his regular south-of-the-border vacays, McCarney frequented a taco shop in San Felipe called La Bonita where he developed a taste for their shrimp tacos, and he even claims he gave the kitchen the idea to serve the taco without breading - an anecdote that reeks of self-mythologizing.
But whether true or embellished, McCarney achieved his restaurant ownership goal in 1984, opening his first eatery in a strip mall in L.A.'s Studio City neighborhood. Among his initial offerings was a version of La Bonita's unbreaded shrimp taco - an item that remains on the menu today.
And while his recipes may have mostly been imported from south of the border, McCarney does deserve some credit for expanding the parameters of Mexican food to non-Hispanic Angelenos, many of whose previous encounters with the cuisine consisted of cheese enchiladas and hard-shell tacos. McCarney even went so far as to design his own tortilla press so tortillas could be made fresh in each of his restaurants, an invention for which he holds the patent.
Today, his chain, whose name translates to "a little bit more," is an L.A. institution with eleven locations in the City Of Angels, including one located on the Warner Brothers studio lot - a symbol of its popularity with Hollywood power lunchers. And McCarney himself now has money, a wife, and kids. Perhaps all because he started that taco stand.
This week on Doughboys: Poquito Más.
Fork rating[]
| Guest / Host | Ordered | Rating |
|---|---|---|
| Nick Wiger |
|
5 forks |
| Mike Mitchell |
|
5 forks |
| Dan Goor |
|
3.75 forks |
| shared |
|
Chips Inhale: Res-chew Rangers 🐿️[]
In this segment, The Doughboys have a bunch of chips and they eat them all.
For this episode, they try some (expired bags of) Lay's Potato Chips in three flavors: Chili Con Queso, Wavy West Coast Truffle Fries, and Wavy Bacon Wrapped Jalapeno Popper.
It appears they all liked Chili Con Queso flavors the best (snack), the Truffle Fries flavor ok (soft snack), and the Bacon Jalapeno Popper not at all (hard wack).
| guest / host | Chili Con Queso | Truffle Fries | Bacon Jalapeno Popper |
|---|---|---|---|
| Nick Wiger | Snack | Snack | Wack |
| Mike Mitchell | Snack | Snack | Wack |
| Dan Goor | Snack | Snack | Wack |
Roast Spoonman[]
Donkey Kong and Diddy Kong
| “ | Donkey Kong wearing Diddy Kong's clothes | ” |
–Forrest Bowling | ||
Quotes[]
| “ | Mitch: Neither of us have fallen asleep during the podcast yet, so that's a plus. Nick: I mean, I think a lot of listeners have. I think it's a very common sleep aid. |
” |
–Doughboys ASMR | ||
| “ | Mitch: I told you, I worked on a garbage truck. Nick: And now you work on a metaphorical garbage truck! |
” |
–Mitch's #Summerjob | ||
| “ | That's the thing about crab cakes. It's weird to call it a 'cake'. | ” |
–Mike Mitchell, "crabcakes are pie" | ||
#hashtags[]
- #SummerJob vs. #BummerJob
- #DriveDos vs. #DriveDonts
The Feedbag[]
| “ | I just went through the Taco Bell drive-thru and I had a question for you about organization of drive-thru menus and placement of drive-thru menus.
So this one I was just at, the menu isn't even until passed the speaker when you order, so how am I supposed to know what I want to get unless I pre-planned? Also, I love a cheesy fiesta potato and I don't even know where that exists on the menu anymore, but I ordered it and it was there! So, my question for you is, what are some really confusing drive-thru menus and what do you like to see in a drive-thru menu? |
” |
–Lizzy from Des Moines | ||
Related Episodes[]
| Poquito Más episodes |
|---|
Photos (via @doughboyspod)[]
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