CT Cantina & Taqueria getting ready for Day of the Dead

Welcome back everyone. Of course we know Halloween is tomorrow, but this Sunday and Monday people around the world will celebrate Dia de los Muertos and the team behind a local restaurant group is no exception. CT Cantina and Taqueria has several locations and sister concepts all around Metro Atlanta and all of the restaurants are decorated with vibrant altars for this special holiday. And Good Day Atlanta's Paul Millican is live at CT Cantina and Taqueria in Dunwoody this morning And Paul, this is said to be a delicious segment. Oh, look at all the chocolate. It is. Look at, look at the chocolate. Take it in. Feast your eyes. This is what I call breakfast. And guys, this cake is going to be available this weekend at CT Cantina and Taqueria. So executive chef Alfonso Gonzalez, I am so happy to see you again. How are you? I'm doing great. Thank you. Good. And let me tell you, I'm better. Yes, buenos dias to you as well. And I'm doing even better because I have tried that Mexican coffee. I had no idea how good that was going to be. What is What is Mexican coffee exactly? We call it Café de Olla, I guess just because we do it on this clay pot. And it's just spices, a lot of spices in there. We have here some piloncillo, cinnamon sticks, cloves, and orange peel. Yeah. Nothing is... You can just put a few. And all of this is stuff, yeah, you could get it at home and do it yourself. So you just put that in. It's almost like a combo of coffee and tea in a way. It's so flavorful. So go ahead and just tell me what you're doing in here. What are you starting with in here? This is just boiling water. Okay. You boil the water, put some piloncillo in there. Okay. And what was that exactly? That's a piloncillo. And what does that mean? It's a brown sugar. Okay, got it. Yeah. If you don't have piloncillo, brown sugar will do it. Perfect. Okay. So cinnamon sticks, with a few orange peel, and some cloves. Uh-huh. And now just let it boil for about 10 minutes, and then kind of simmer it, don't boil too hard. Okay. And then when it's boiling, you add your coffee, okay? Okay. Since we don't have time for that, we're going to add the coffee now. Perfect, let's do it. Okay, and so you just put the coffee right in once it gets... You can see, though, it's already starting to simmer in there. Yeah, yeah. So once it's simmering for about 10 minutes, add your coffee in there. Okay. All right. And just put a couple of spoonfuls of coffee in there. I put about... One tablespoon for 12 ounces of water. Perfect. Okay, great, great. And then once the coffee is in there, how long do we let that go for? Just let it simmer for another three minutes, turn it off, wait five minutes, and it's ready. And you are good to go. And look, when I have coffee, I like to have a little pastry or something sweet to eat with it, and that's where this comes in. Sir, what is this work of art right here? Yeah, this is actually a... Choco mole cake. Ooh, okay. It's kind of weird. Here. But weird in a good way, I feel like. Yes. Okay. But since this is mole, it's very traditional to bring to the altars. Oh, sure. Okay, okay. And then I say, well, I'm not going to do mole this time, but I'm going to give them a twist. Okay, I love that. So I make a choco mole cake. Yeah. And this is what we're going to offer to our dead. Wonderful. Well, can you offer it to the living person standing next to you? Can I please try it right now? I think I can do that. It's probably going to be so good, it'll kill me. I can't wait to try this. So let's have you go ahead and serve this up for me. And so this is going to be available, this cake, this weekend at the restaurant, right? This weekend at the restaurant. Wonderful. And if people want to try the Mexican coffee, when can they get that? They can do it on weekends here at this location. Okay, because by the way, they have a coffee shop in here too, which is This is a huge space if you've never been to CT Cantina and Taqueria here in Dunwoody. It's a gorgeous big space, but they've got the coffee shop, they've got a dessert counter, they've got really neat booths around the back, a beautiful patio. There are always nice big parties here, and here we go. Chef, I've got to tell you, if there is one thing that I wanted for breakfast this morning, it was a choco mole cake. That's what I wanted, and you are serving it up for me right now. It looks so good. Now, what is this? And this is a mole sauce. Oh, this is the mole sauce. Well, this is part of it. They already have mole mousse inside. It's like you did this for me, sir. I cannot tell you how much I am excited and I appreciate that I'm just about to eat this. And again, with that Mexican coffee, so guys, I'll tell you, if you don't think you're a coffee drinker and you prefer tea, that coffee is really a great combo of both because you get the clove and the cinnamon. There's something really warm and spicy and herbal about it, but it still gives you the kick of coffee. Oh, what is this? This is just a little garnish that I'm going to do to the plate. I'm going to do a little spice. Because you do make everything very pretty, I have to say. The presentation's always top notch here. Love the way that looks. So this. Oh, now watch that. Okay, here we go. This is the master of it. Oh, that's, oh, like a little spider web. I love that. Yeah. Oh, that's perfect for this weekend. That looks amazing. Wow, that's very cool. Oh. Beautiful. And then the work of art right here. And this is what I'm waiting for. And I'm not even, no, just get it on the plate. It doesn't even matter how pretty it is, Chef. Just get it on there and let me eat, all right? I know you've got other things to do, but I don't care. I'm going right in. Don't believe it boils if you don't watch it. Ah, there you go. Chef, this cake. Alex Whitler, look. If there's anyone in your life that likes chocolate, do them a big favor. Bring them to C.T. Cantina and Taqueria this weekend. This is a chocolate explosion. This is exactly what I wanted. Let me get a little of that sauce. They were already making Matilda jokes in my ear in the back there, Paul. But I do really quickly want to ask you, as you savor all those flavors and smell all the aromas, is this by chance related to C.T. Reforma in Buckhead? Are they like sister organizations? They are. Same, absolutely the same ownership group, the same restaurant group. So if you've been there and we've been there on TV, you already know, yeah, they do it beautiful. The food is great. The ambiance is great. And this one is exactly the same. And they have a rewards point system, which is also great. Paul, thank you. We'll see you in a bit in the 9 o'clock hour. Again, Paul is at the CT Cantina and Taqueria in Dunwoody. That's at 244 Perimeter Center Parkway, Northeast, Suite 1. Hours there are 11 a.m. to 10 p.m. on Sundays through Thursdays and 11 to 11 on Fridays and Saturdays. For a full list of other locations, just follow the links on voxliveatlanta.com. Just look for Paul's story under the Good Day section. We're right back after this.