((PKG)) Food Bites
((Banner: Connecting through Food))
((Reporter/Camera: Keith Lane)
((Map: Takoma, MD))
((Main characters: 1 Male, 1 Female
((Sub characters: 1 Female))
((NATS))
((David Perez, Chef and co-owner/Cielo Rojo))
Since I was a kid I felt like [a] connection with food as it has been always there. Ever
since I was born. You know my mother always, like, taking care of us. Cooking the
food that I grew up with and doing the things that I do makes me feel really proud.
Make[s] me feel proud of the culture. Make[s] me feel proud of, like, my where I come
from. Of my family. Of the people that I grew up around.
Mexico and Mexican people and the culture has so much to offer than what we normally
see or perceive.”
((Carolina McCandless, Director or Operations and co-owner/Cielo Rojo))
“Because of the amount of spices and different types of ingredients that are used in the
cuisine it reminds me of like Thai food or Indian cuisine where it's just so expansive.
Like there's so much you can do with it. And it's packed with flavor you know. And
there's just like a rich tradition behind everything that’s made. It's just, like, a never-
ending excitement or motivation to create something new because there's so much
Mexican cuisine out there.”
((David Perez))
“The signature dish of the restaurant it’s Pozole. It has the corn. We boil it with water.
We let it cook slowly. We put dry oregano and salt. And we let it cook. And then we
also on the side we make salsa that goes on the actual broth. So it has guajillo chilis,
garlic, onion. We grind the peppers and then we add it to the, to the pot. We also have
some onions we are going to sauté. From there we’re going to let it cook. Let it continue
to cook for a little longer and they we’re going to serve it. In my family actually, you
know, every time we gather we make Pozole.”
((Rosemarie Clune, Customer))
“The food is all prepared here. Everything that they do here is just great. I know that it’s
well prepared. Thoughtfully prepared. And authentically prepared. So, that does it for
me.”
((Carolina McCandless))
“One of the things that I love about the US is that you can eat really good food from all
around the world in one place. And I feel like we're doing that. We're sharing the beauty
of one culture. Especially a culture that's recently being attacked. I think it kind of can
change the mindset of some people. Like appreciation.”
((David Perez))
“That the food that we produce it's, it's done with love. It is done with care. It actually it
brings you to think that you're in Mexico. I just want to help to preserve and continue to
offer the Mexican heritage, which is the food that we do, it creates. It creates a
connection with people. And eat together next to somebody and being able to talk about
the food and talk about the flavors. And it's a very easy conversation. And it doesn't
have to be anything else. But just talk about the food and share a moment. It connects
you with people in a very easy way.”
((Banner: Connecting through Food))
((Reporter/Camera: Keith Lane)
((Map: Takoma, MD))
((Main characters: 1 Male, 1 Female
((Sub characters: 1 Female))
((NATS))
((David Perez, Chef and co-owner/Cielo Rojo))
Since I was a kid I felt like [a] connection with food as it has been always there. Ever
since I was born. You know my mother always, like, taking care of us. Cooking the
food that I grew up with and doing the things that I do makes me feel really proud.
Make[s] me feel proud of the culture. Make[s] me feel proud of, like, my where I come
from. Of my family. Of the people that I grew up around.
Mexico and Mexican people and the culture has so much to offer than what we normally
see or perceive.”
((Carolina McCandless, Director or Operations and co-owner/Cielo Rojo))
“Because of the amount of spices and different types of ingredients that are used in the
cuisine it reminds me of like Thai food or Indian cuisine where it's just so expansive.
Like there's so much you can do with it. And it's packed with flavor you know. And
there's just like a rich tradition behind everything that’s made. It's just, like, a never-
ending excitement or motivation to create something new because there's so much
Mexican cuisine out there.”
((David Perez))
“The signature dish of the restaurant it’s Pozole. It has the corn. We boil it with water.
We let it cook slowly. We put dry oregano and salt. And we let it cook. And then we
also on the side we make salsa that goes on the actual broth. So it has guajillo chilis,
garlic, onion. We grind the peppers and then we add it to the, to the pot. We also have
some onions we are going to sauté. From there we’re going to let it cook. Let it continue
to cook for a little longer and they we’re going to serve it. In my family actually, you
know, every time we gather we make Pozole.”
((Rosemarie Clune, Customer))
“The food is all prepared here. Everything that they do here is just great. I know that it’s
well prepared. Thoughtfully prepared. And authentically prepared. So, that does it for
me.”
((Carolina McCandless))
“One of the things that I love about the US is that you can eat really good food from all
around the world in one place. And I feel like we're doing that. We're sharing the beauty
of one culture. Especially a culture that's recently being attacked. I think it kind of can
change the mindset of some people. Like appreciation.”
((David Perez))
“That the food that we produce it's, it's done with love. It is done with care. It actually it
brings you to think that you're in Mexico. I just want to help to preserve and continue to
offer the Mexican heritage, which is the food that we do, it creates. It creates a
connection with people. And eat together next to somebody and being able to talk about
the food and talk about the flavors. And it's a very easy conversation. And it doesn't
have to be anything else. But just talk about the food and share a moment. It connects
you with people in a very easy way.”
