Taco Flats is taking tamale orders

All right, welcome back. Joining us for Good Day Cooks this morning. We're not talking tacos, though. Ooh, tamales. We're talking tamales. Simon, thanks for joining us. Tell us a little bit about your recipe, how people can get their hands on some. I know a lot of people are probably really excited ahead of the big season for you guys. Yeah, I think we started this thing as kind of a Christmas holiday type offering, and it started as like a two tamale But my mom, who's here with us, is when I got, as a kid, I was raised in the restaurant business, and this is the first thing she ever did. And it was always, it was year-round, but holidays is where it happens. And you woke up how early this morning to make these fresh for us? Solo español. What's going on? So I'm going to translate. Okay, thank you. So she woke up at 4.30 to make these fresh for you guys. I'm so excited to give them a try. So what makes these tamales unique? I mean, so we make the masa, right? The masa is a corn flour. But she blends it with spices and guajillo chilies and chile de arbol and makes it, you know, obviously with love. But the cool thing about these is that we recently got involved in the Church Row barbecue restaurant that's up on Anderson and Woodrow. And so we use their brisket. For stuffing, so we use our smoked chicken, their pulled pork and their brisket. It smells so good. Yeah, I was gonna say, you wish you guys could smell this at home. So that restaurant was new last year, right? And we kind of got this idea to stuff them cuz we weren't as busy. And so we had all this leftover brisket and I was like, what are we gonna do with it? I was like, perfect, well, it's tamales season. Let's stuff the tamales with the brisket and the chicken, now we have to make more because we're busier, but yeah, they're pretty awesome. People wanna get their hands on some of these, how do they go about doing that? So you can go to our website, tacoflats.com, there's a preorder where you can just do it two days in advance and we'll have it ready for you. They can be hot, they can be cold, you just tell us how you want them, you can buy the salsa separately. I'm so excited, tell us, you've got a lot. A lot going on, your other restaurants, tell us about kind of the exciting stuff you guys got on the horizon, any specials, you're moving into Thanksgiving. We're moving, well, right now it's the tamales, right? Yes. So we're gonna ride tamales until the end of December. And no, that's it, we're doing, we've just opened up a coffee, a little kiosk with this family behind the La Jolly Bar. So, Taco Flats opens for breakfast, Talisman Coffee opens for coffee offerings, and the bar opens when people are ready to drink at 11 a.m. You've got it all. You really do. And I've had y'all's queso before, I've had multiple different tacos, so it has never disappointed me. But I have not yet tried one of your tamales, so I'm excited. Let's go. Are you gonna have one on set? Yeah, sure. All right. Which one's your favorite, Simon? I gotta do the brisket. I can't even. Okay, the brisket's this one. Not the fanciest one. I'm gonna open it for you. I'll try one of the chicken. Maybe I don't know if we have a fork, I think you go with your hand? Yeah, we do. So there's a South Texas kind of one that's cream cheese and chicken. So if anybody wants to try that cream cheese and chicken, I'm into that. Yeah, I'm going to put this one right here and rotate. All right. You want to go first? We'll just pick it up. Get in there. Oh, my God. And one more time, Simon, where people can find you kind of if they want to get their hands on this delicious food. So yeah, it's a pre-order. It'd be pre-ordered through our website. Tacoflats.com. Pre-order through the website. This is so good, y'all. You got to, I mean, I'm trying to learn to cook more, but I mean, just bring one of these to one of your Thanksgiving parties and everyone's going to love you. All right. Cheers. Thank you, mom. Thank you, Simon, for being here. All right, coming up, we'll have a last look at your weather and a little music when we come back. Oh my god.