Transcript

Liberty Mutual Spokesperson (0:02)

And Doug, there's nowhere I wouldn't go to help someone customize and save on car insurance with Liberty Mutual. Even if it means sitting front row at a comedy show.

Chef Chris Valdez (0:11)

Hey, everyone, check out this guy and his bird. What is this your first date? Oh, no.

Liberty Mutual Spokesperson (0:16)

We help people customize and save on car insurance with Liberty Mutual together. We're married. Me to a human, him to a bird.

Chef Chris Valdez (0:22)

Yeah, the bird looks out of your league.

Liberty Mutual Spokesperson (0:23)

Anyways, get a'@libertymutual.com or with your local agent.

Chef Chris Valdez (0:27)

Liberty. Liberty. Liberty. Liberty.

Show Host (0:33)

All right. Happy Cinco de Mayo. We are here in State Tranquilo studios, joined by chef Chris Valdez. Thank you for coming by. As you can see, we have a. A spread that chef has been working on here. I walked into the studio, it was smelling delicious. So I'm very excited. But chef, tell us a little bit before we get into your story. Kind of a little bit about you, but tell us a little bit about what we have going on today.

Chef Chris Valdez (0:57)

Oh, yeah. Thank you so much for having me. You know, I like. I'm all about Latin fusion. So it's Cinco de Mayo. So it's a great day to eat tacos. A great excuse to eat some tacos and margaritas and whatnot. So I'm making a little concoction here between Cuba and Mexico. We have the Ropaville Vija, which is the Cuban part. And then we're going to top that with my signature garlic aioli. And then we're going to pair that with a nice mezcal. Spicy mezcal margarita and their situation. And we're going to have a great time.

Show Host (1:24)

I mean, like you said that what better way to do Cinco de Mayo? I think you mentioned it. Right. Kind of that Latin fusion, right? It is Cinco de Mayo, kind of this Mexican holiday that we've more than we've created.

Chef Chris Valdez (1:34)

Right.

Show Host (1:35)

Cuz we were saying it's not even their real independence day. So that's a whole other thing.

Chef Chris Valdez (1:39)

In Miami, we never need a real. Or anywhere, a real excuse to party. We just want. This is.

Summary

Stay Tranquilo Podcast: Cinco de Mayo Pod Gets Wild When Chef Chris Valdes Arrives

Date: May 5, 2026
Host: Stay Tranquilo Network
Guest: Chef Chris Valdes

Episode Overview

This celebratory Cinco de Mayo episode brings Chef Chris Valdes into the Stay Tranquilo studio for the show’s first-ever live cooking demo. The theme revolves around embracing joy, family, and the spirit of Latin fusion—featuring Chefs’ signature Cuban-Mexican fusion tacos (ropa vieja birria-style) and spicy mezcal margaritas. The episode is filled with culinary tips, playful banter, and a reminder to savor life’s moments, especially around the table.

Key Discussion Points & Insights

1. The Fusion Menu: Ropa Vieja Tacos & Mezcal Margaritas

Latin Fusion for Cinco de Mayo:
Chef Chris bridges Cuban and Mexican culinary traditions, making birria-style tacos filled with ropa vieja, topped with signature garlic aioli, and paired with spicy mezcal margaritas.
"In Miami, we never need a real... a real excuse to party. We just want. This is." (Chef Chris, 01:39)

2. Step-by-Step Cooking Demo: Ropa Vieja Tacos

Taco Assembly & Technique:
- Use white corn tortillas, dipped in the beef’s rich sauce before placing them on a hot griddle for a crispy exterior.
- Fill with a Mexican four-cheese blend and tender ropa vieja.
- “Many people just leave their birria tacos all soggy. No, we want a nice little crisp outside." (Chef Chris, 01:55)
Host Participation:
The host follows along, learning to dip, sizzle, add cheese, and assemble tacos—“Bam, bam!” routines included for comic effect.
- “See, you guys can get in there and make some tacos easy Tuesday during the week.” (Host, 03:46)
- Family-friendly: Kids can join in, and making tacos becomes a shared event.
- “While you’re sipping on the margarita, the kids could be making a mess. And then you sit together as a family.” (Chef Chris, 03:53)

3. Making Ropa Vieja at Home

Recipe & Tips:
- Use “lifter meat”—faldá (flank steak). Boil with bay leaf and salt (pressure cooker or stovetop).
- Old-school shredded texture preferred; abundant garlic sofrito with onions & peppers.
- “Adds a nice little smell to the house and whatnot. And then, once that’s done, you’re gonna take out the meat, let it cool, and thinly shred it.” (Chef Chris, 06:10)
Abuela vs. Chef Debate:
- Incorporating wine—Chef Chris likes a dash of red wine, though abuelas might criticize (vinoseco).
- "If you notice, mine are a little bigger because that's when mom and abuela, you know, bring... Bring to the table." (Chef Chris, 06:43)

4. Signature Garlic Aioli & Serving Suggestions

Chef Chris’s staple: a garlicky, creamy aioli perfect not only for tacos, but also for yuca frita, yuca balls, and more.
“My signature garlic aioli sauce… For breakfast, sometimes I just.” (Chef Chris, 11:19)
Host relates: “We do that with yuca frita.” (Host, 11:30)

5. Food Festival Origins

This taco was originally created for the South Beach Wine and Food Festival—an instant crowd-pleaser and annual staple.
- “The good things take time and 100% is going to be worth it.” (Chef Chris, 10:27)

Memorable Quotes & Moments

Crisp Taco Wisdom:
“Many people just leave their birria tacos all soggy. No, we want a nice little crisp outside... the inside is going to be with the melted cheese and with the ropa vieja and whatnot. So a little crisp texture to everything is always going to add a better end product.” (Chef Chris, 01:55)
Cooking as Family Time:
“This is a great opportunity to get this entire tray to bring the family together, get everyone around the table, share your stories, have a good time, and make those memories. That’s what it’s all about in the kitchen.” (Chef Chris, 14:36)
Messy Eater Alert:
"Do we have napkins here? One thing with the beard, it's a mess when you eat. And I'm always like, after I eat, my girlfriend’s like, you have so much stuff..." (Host, 13:54)

Cooking Demo: Timestamps and Steps

00:33 – Chef Chris introduces his Latin fusion concept; description of the menu
01:52–05:00 – Hands-on taco assembly tutorial; "bam, bam" sizzle moment
06:07–07:43 – Full ropa vieja recipe walk-through
08:05 – First in-studio cooking demo; host’s debut as on-air “chef”
10:27 – The tacos’ origin story & festival success

The Spice Continues: Spicy Mezcal Margarita Tutorial

1. Key Tips for a Great Margarita

Fresh Juice Only:
- "Your lime juice, or whatever juice you're using, has to be fresh... it makes all the difference." (Chef Chris, 15:13)
Taste-Test Your Spirits:
- Pour and try the mezcal/tequila to know what profile you're mixing—smoky, smooth, sharp, etc.

2. Glass Preparation—Chef's Technique

Rim the glass with lime, then Tajín (chile salt), using the "Titanic" slant technique.
“Think about the Titanic... slant it, then you come here and you go to your Tajin.” (Chef Chris, 16:43)

3. Building the Drink

Jalapeños are Essential:
- Slice and muddle for perfect spice—“Loaded with the seeds. The seeds are essential right to the spice.” (Host, 19:17)
- Cautionary tale: Contact with eyes burns for days.
Add ice, fresh-squeezed lime, mango puree, passion fruit puree, agave syrup, bitters, mezcal—shaken, not stirred.
- “What’s that flavor in there? We’re gonna add a little dash of this… bitters. Just a little dot, like a teardrop.” (Chef Chris, 22:47)
Shake, taste, adjust for sweetness or more mezcal.
“In the kitchen it’s just trial and error... if it comes out good, good. If it doesn’t, you learn for the next day.” (Chef Chris, 18:25)

4. Finishing Touches

Garnish with dehydrated lime and pineapple leaf for “restaurant style.”
Mocktail adaptation: Omit mezcal, extra bitters for a NA alternative.

Notable Quotes on Celebration & Food

On Living Fully:
"But more importantly, this is a great opportunity to get this entire tray to bring the family together, get everyone around the table, share your stories, have a good time and make those memories. That's what it's all about in the kitchen." (Chef Chris, 14:36)
Food = Joy:
"When something tastes really good, it's ‘cajrico, bro.’” (Host, 13:22)
Living Life on the Edge:
“The spice is good, though. Again, I felt like we already... That’s got to do it. If that doesn’t get me there, then...” (Host, 24:56)

Key Timestamps for Reference

00:33 - Latin fusion concept and menu intro
01:52–05:00 - Taco-making step-by-step
06:07–07:43 - Ropa vieja recipe and family anecdotes
10:27 - Festival origins and "good things take time" lesson
14:46 - The importance of shared meals and family
15:13–29:34 - Spicy mezcal margarita tutorial from rimming to garnish, including mocktail options
28:07 - Taste test showdown; comparing each other's drinks

Closing Notes & Invitation

Final Thought: Cinco de Mayo (or any day) is best celebrated with good food, good drinks, and even better company. Don’t stress, enjoy the process—and if something goes wrong, just have fun and try again next round.
Host’s Invitation: "Let us know. Let us show us your recipes. Hopefully, we get to see you guys making this in the kitchen. And, yeah. Happy Cinco de Mayo." (Host, 29:50)

Cheers from Stay Tranquilo—cook, sip, and savor every moment!