← Stay Tranquilo
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- [00:02]
Lowe's App Announcer
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- [00:30]
Clorox Toilet Wand Advertiser
Clorox Toilet Wand. It's all in one. Clorox Toilet Wand. It's all in one.
- [00:37]
Host (possibly Andre)
Hey, what does all in one mean?
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Clorox Toilet Wand Advertiser
The caddy, the wand, the preloaded pad. There's a cleaner in there inside the pad.
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State Farm Announcer
So Clorox Toilet Wand is all I.
- [00:49]
Host (possibly Andre)
Need to clean a toilet.
- [00:51]
Clorox Toilet Wand Advertiser
You don't need a bottle of solution to get into this toilet revolution. Clorox Clean feels good.
- [00:59]
State Farm Announcer
Use as directed.
- [01:04]
Host (possibly Andre)
Good morning. Ibu Feliz Navidad. Happy Noche Buena. It is a beautiful, beautiful Christmas Eve day. We are here. I'm not super festive. Pooch is definitely more festive than me.
- [01:15]
Guest (possibly Danny)
The golfing Santa.
- [01:17]
Host (possibly Andre)
That is a good little sweater. Very solid. Where'd you get that?
- [01:21]
Guest (possibly Danny)
I got us off Amazon.
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Host (possibly Andre)
Amazon.
- [01:22]
Guest (possibly Danny)
Right. And what happened was I had an ugly sweater party and I ordered this one, but it, I guess on Amazon it was like, delayed, so I was like. So I ordered another one that came on time. And then this one came in too. Absolutely. So the other one is him taking a swing. This is him just like, kind of like.
- [01:35]
Host (possibly Andre)
Oh, so you got two golf.
- [01:36]
Guest (possibly Danny)
The. The one I wore for days party is different than this one. It's a different pose of Santa. It's the same company, but it's a different stand of golfing. So this is more like a casual.
- [01:44]
Host (possibly Andre)
I actually like that one.
- [01:45]
Guest (possibly Danny)
This is like a casual, like, sitting by the te.
- [01:47]
Host (possibly Andre)
It's got the palm trees and everything on it.
- [01:49]
Guest (possibly Danny)
Dude, it's. It's awesome. It's. I have. I have two of these, so now I have two for the. The occasion. So I have one of him swinging. It's all about the vibe. If more of a chill vibe or an active vibe. I can wear Santa swinging or Santa vibing something.
- [02:01]
Host (possibly Andre)
Vibing. Santa's vibing on on Christmas Eve. I love it. He's playing some golf. Well, welcome back. We got a good episode for you today, obviously with Christmas Eve and Nochoena. We want to touch a little bit on some of the nocha traditions.
- [02:15]
Guest (possibly Danny)
Traditions, man.
- [02:16]
Host (possibly Andre)
All right. I mean, this is a big holiday for us kuanos here in Miami. We go all out, basically. Don't do anything on the 25th. So talk to me a little bit about what nocha means to you and. And. And the history of your nochea, man.
- [02:31]
Guest (possibly Danny)
Noche. Whena is the day that the whole fam gets together? La familia primo. The. The primo mano. Everyone gets together, you know, at night. Obviously, you don't do this during the day. This is not a daytime excursion. This is a nighttime nocho. When it's a nighttime.
- [02:44]
Host (possibly Andre)
Ah, I don't know about that.
- [02:47]
Guest (possibly Danny)
Maybe like late afternoon. Going in tonight, maybe. But I've always been. We've always started our noche when I was late at night, like 7:30.
- [02:54]
Host (possibly Andre)
But you got to cook the pig.
- [02:55]
Guest (possibly Danny)
Well, I'm talking about when everyone actually gathers around the actual day of nochi, when I is a full day kind of thing. Obviously, the prep and everything, but the actual party, the festivities, it starts at night, right? You have, you know, you got your pig already done. Maybe it's on this last round. Then you got to take it out. You have one side of the family carving up the pig. You have a lotro, everyone drinking. And I said this side, you know, you have the kids, you know, running around the field or the grass, whatever. They're doing the field.
- [03:24]
Host (possibly Andre)
What are they? They're in the middle of tropical.
- [03:26]
Guest (possibly Danny)
My grandma has a big guy. My grandma has a big fields at his house. My girl's a big yard. So they're out there in the backyard running around. And then. No, man, just, you know, it's. It's always good. Just, you know, it's like I said, man, just being with the family. Cola familia to lo abuelo. You know, everyone just kind of comes together and, you know, just kind of celebrates the holidays together. You know, it's the. It's the true. I would say, out of all the Cuban specific holidays, because obviously, no. Joanna has a very big Cuban holiday. I wouldn't say it's the same. I'm sure they celebrate, but I don't think it has the same effect across other cultures.
- [03:56]
Host (possibly Andre)
Nocha buena is more of a. It's called nocha buena for a reason. It's more of a Latino holiday.
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Guest (possibly Danny)
Latino. But I think for sure, more Cuban than anything. I think Cubans are for sure.
- [04:04]
Host (possibly Andre)
They go out the most.
- [04:05]
Guest (possibly Danny)
Yeah. Like, if you go anywhere else in the country, they're not set up going hard on Noche Juana. They go hard for Christmas Day. Right. But Noche Uena is a day that we go hard. And you know, for the most part, there's even presents being exchanged on Nocha Uena. People open their presents on Nocha Uena and Christmas Day is just like the recoup day.
- [04:19]
Host (possibly Andre)
I absolutely, I do absolutely nothing on Christmas Day. Yeah, I mean, maybe see some family, but I mean, that's it.
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Guest (possibly Danny)
Christmas day is.
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Host (possibly Andre)
You have, it's, it's NFL day.
- [04:27]
Guest (possibly Danny)
Exactly. It's NFL day. But Christmas day is a breakfast. You open some gifts and then it's a normal day.
- [04:32]
Host (possibly Andre)
Exactly. By noon, it's over.
- [04:34]
Guest (possibly Danny)
Yeah, maybe you're bringing, maybe your grandparents come over, you make a little breakfast for everyone, you open your presents, maybe a little gift exchange. But I say it's not like something that goes on, you know, throughout the day. We're not doing a big dinner. That's why Nochoena happens.
- [04:45]
Host (possibly Andre)
Yes, absolutely.
- [04:46]
Guest (possibly Danny)
But I mean, dude, I, I, I love. No, you know, I think it's always, you know, a fun holiday. You know, everyone gets dressed up. We'll see if the, maybe the temperature comes down a little bit more. Things can be a little warm weather report.
- [04:57]
Host (possibly Andre)
What is it, 83 degrees? And then maybe break 70 at night, maybe.
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Guest (possibly Danny)
So it's a warm notion when I. Once again, we're never. It's tough to get a cool notion when I, I think, I think it's more likely for us to get a cooler new Year. But for the most part, Noche when I is always warm. But it's okay. We're built for it, you know, so rock out the short sleeves, you know, don't wear a sweater. You know what, bro? If it was allowed, you know. But I think people like to dress up for no people, you know, people would try to.
- [05:24]
Host (possibly Andre)
I mean, I'm cooking the pig all day, so I am in T shirt shorts and chunky.
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Guest (possibly Danny)
I like to rock a flannel for no cho when I like. I think a flannel is a good vibe for no chewing. You know, it's kind of, you know, festive. You know, you get your red and kind of red and blue flannel. Do your thing.
- [05:39]
Host (possibly Andre)
It's tough though, because like, for me, I'm, I'm legit sweating. I got you the whole day.
- [05:44]
Guest (possibly Danny)
I got.
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Host (possibly Andre)
So dressing up on Nocha whena becomes like, not a thing for me.
- [05:49]
Guest (possibly Danny)
I would say that's the one thing I miss from our kind of our festivities is that we haven't committed to doing the pig as much anymore. That's one thing that we've missed out on. And like, for the most part we have a small family, so a whole pig never really made sense for us. But we still have pig. Yeah, but we do like, you know, because realistically, like we're. Like I said, I have my grandparents, my sister, my parents. And that's pretty much it in terms of immediate family.
- [06:14]
Host (possibly Andre)
Right.
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Guest (possibly Danny)
I don't got a whole bunch of primos, I don't got a whole bunch of, you know, you know, we don't have a huge family. So a 30 pound pig, it was like, you know, but we did go with a Vietnam will take apart. Everyone obviously brings more food and stuff. Everyone brings their thing. But I do wish that we had that lechon making kind of deal which we did back in the day. Yeah, we did, we did. And you know, it just something that our family got a little bit smaller. So, you know, a huge pig didn't really make a whole bunch of sense.
- [06:41]
Host (possibly Andre)
Makes sense.
- [06:42]
Guest (possibly Danny)
But that is, I mean that's. And that's where I'm going to switch it to you, man, because that is your squeeze. That is your specialty you look forward to this year. You perfect the recipe throughout the year. Every year it evolves. So talk to me, you know, what do you think about the pig this year? What is Andre's noa pig going to look like this year?
- [06:59]
Host (possibly Andre)
It's. I'm going to. The skin has been mastered.
- [07:03]
Guest (possibly Danny)
The skin's been.
- [07:04]
Host (possibly Andre)
The chicharron is. That's the hardest part is where I thrive. And you know, I think the sasson and the seasoning, the mojo, all that pretty traditional. Well, I wouldn't say super traditional as far as like the seasoning, you know, that goes into the pig. Obviously Moho is involved as like the base. Use a lot of herbs, so some parsley in there, some oregano, just to give it a little bit of a kick, you know, give it a little bit of something and then you know, a little bit of citrus, things like that. Just, just to get the skin nice and juicy. Get it, get it ready and primed. Then of course salt the crap out of it. Going in, going into the skin, the skin and then comes the cooking. I mean we don't. We. So I grew up using a traditional kajachina, right? Charcoal on the top. Put the pig in the, in the box and let it cook for, for hours. Right now we don't use that. We use what they call a sodora, which is like this Big metal box, which you're starting to see a lot more of them now. And essentially you cook the pig from the, the charcoal on the bottom and then the pig's actually at the top. So it's, it's different than the traditional ka china. But we've been using it now for the last couple years and I like it because I feel like I have more control of the pig. Right. The pig just kind of sits in the box and it does its thing, which is fine here. I can really, really control every single angle of cooking the pig to like the fullest. Right. And that to me is why I like it so much. And then the skin is like there. You cook way better skin than in my opinion, than in the traditional kai china. Not a knock on kaachina at all. It's just I feel like I can do what I want to do with the pig, right. So for me it's, it's pretty much standard operation. Especially now that we have a, a win under our belt in the gachina, you know, pig roing, pig grossing on this. So it's like, why change? If it's not broke, don't fix it, right?
- [08:55]
Guest (possibly Danny)
It's not broke, don't fix it. I agree.
- [08:57]
Host (possibly Andre)
So I'm going to of continue with the path that we've, we've used in the past. Get that temperature up to about like internal temperature of the meat up to like 190, 195. And that's controversial. I. There's guys telling me, oh no, you're cooking it. I'm like, dude, this is how we cook it. This is how we won. I'm going to continue to do it that way.
- [09:16]
Guest (possibly Danny)
Broke, don't fix it.
- [09:17]
Host (possibly Andre)
Exactly. So get that internal meat temp to like 190, 195 before you flip it. And then from there you flip it and then you, you know, the, the skin, you can cook it as slow or as quick as possible. Personally, you can get that chicharon, you know, on the top. But the problem is if you cook the skin too fast, then you get that like fatty layer on the bottom of the skin. Right. So to really dry out the skin, you actually got to cook the skin slow on the. Once you flip it over. Right. Even though it's cooking as it's sitting in the box, you still want to cook that skin layer a little bit before you really ramp it up, which.
- [09:52]
Guest (possibly Danny)
I think is what people forget. You don't want to cook it fast.
- [09:54]
Host (possibly Andre)
Because you can, you could dry out that skin, get it super Crispy, but then the bottom layer of the skin is still.
- [09:59]
Guest (possibly Danny)
Yeah.
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Host (possibly Andre)
Fatty.
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Guest (possibly Danny)
Right.
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Host (possibly Andre)
So you kind of get that rubbery, crunchy, the whole pig.
- [10:03]
Guest (possibly Danny)
I mean, some pigs are thick, you know, some of those boys are fat. So if you don't cook. If you cook it too fast, like, yeah, you'll cook the outside. But when you get Exactly. It's raw, the last thing you want is raw. Raw pork. It's like a cardinal.
- [10:13]
Host (possibly Andre)
Well, that's why getting that, you. You want to get that internal meat temp to that 190, 195. Because you're basically guaranteeing that the time you flip it over that the pig is going to be cooked in its entirety, not going to get that raw meat, essentially. Right. So 190, 195, you flip it. And then I usually try to cook the skin for like, 30 minutes before I really ramp it up to then get that. That bubbly chicharon. And that's. That's where everybody, I think, tries to get to. Right. But I think that that sweet spot is just mastery to bubble up to that point that you could just literally rip it off. That's what I want to accomplish this year, if. If there's anything. I think we do a good job of, like, getting good pieces at chicharron, but I want to find a way to master where, like, you see how people literally just cut out the whole sheet of the. The whole back of the skin. Yeah. So that. That if there's anything different, I. We haven't really done that to its full capacity. We'll get massive peaches of pieces of chicharron, but I want to get the whole skin, you know, to come off. So that's. That's the big thing this year.
- [11:14]
Guest (possibly Danny)
One of the one lechon that I. I forgot where I was, but it's memorable because I remember exactly. They cut it into fours.
- [11:20]
Host (possibly Andre)
Yeah.
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Guest (possibly Danny)
And essentially they got the skin so right that they just grabbed the quadrant.
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Host (possibly Andre)
Exactly.
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Guest (possibly Danny)
And just came off.
- [11:25]
Host (possibly Andre)
That's usually. That's pretty. That's pretty much how we get it to.
- [11:28]
Guest (possibly Danny)
Right.
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Host (possibly Andre)
I mean, you're talking about pieces of chicharron like. Yeah, like this. Right. So. But I want to get the whole sheet of the back off.
- [11:35]
Guest (possibly Danny)
Have you ever thought about scoring the pig before you. We do.
- [11:37]
Host (possibly Andre)
Yeah. Yeah, I scored it. We score it. So, you know, we cut. We cut it enough so that it gets it. You don't want to score too much because sometimes you. Too much of that heat really lifts the skin up.
- [11:46]
Guest (possibly Danny)
Yeah.
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Host (possibly Andre)
But you want it to Come up enough so you can get that separation between the skin and like. Yeah, that, like the thick layer of the skin and the actual chicharron part.
- [11:55]
Guest (possibly Danny)
I got a question for you.
- [11:56]
Host (possibly Andre)
Yeah.
- [11:56]
Guest (possibly Danny)
At this point, so many lechons have been made. You won. Would you go to a party where you're not the one making the lechon?
- [12:04]
Host (possibly Andre)
Yeah, I would go, but I got to know what, how they cook that pig.
- [12:08]
Guest (possibly Danny)
You know, be in there.
- [12:10]
Host (possibly Andre)
I'm going to be like.
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Guest (possibly Danny)
I'm going to be like, come on, Drake. Going to be. You're not going to show and be.
- [12:14]
Host (possibly Andre)
Like, no, no, no.
- [12:15]
Guest (possibly Danny)
You want to know how it's being done? You're going to be.
- [12:17]
Host (possibly Andre)
I don't want to be that guy that, like, tells a guy what to do, you know, because everybody's got their thing. But, you know, I'm going to be peeking to see, like.
- [12:24]
Guest (possibly Danny)
Like you want to be there for the process. Like, you'll get.
- [12:26]
Host (possibly Andre)
The thing is I, I like doing it.
- [12:27]
Guest (possibly Danny)
Yeah.
- [12:27]
Host (possibly Andre)
You know, like, I enjoy it. I, I like the component of what goes into cooking a pig because it's just like, you know, it's a six hour ordeal. Four to six hours, you know, whatever that time frame is. But you're hanging out, you're playing dominoes, like you're drinking beer, you're. You're having a good time, you know, and to me, I like that because it's, it's a full day of festivities while you're cooking. That, that, that aspect is why I think I like it the most. And then obviously, like the end product is always like, damn, I just cook this all day, the whole pig. And you know that, that part's cool.
- [12:58]
Guest (possibly Danny)
So you want to be involved in the process. Yeah, some. Some capacity. You just want to be like, yeah.
- [13:03]
Host (possibly Andre)
If there's anything like that, I would like to be involved if I wasn't actually being the guy. Is the skin part skin?
- [13:09]
Guest (possibly Danny)
Yeah, you won't be able for a skin. You'll show up early.
- [13:11]
Host (possibly Andre)
But we don't start because, bro, you know, the, the seasoning, having the pig out, you know, the night before. So you get deep. Like it's a whole process. Right. Like, there's a lot of preparation that goes into it and it's. I want to say it's stressful, but like, takes up time. Yeah, right. And like that part, you know, maybe I let somebody else do that and then when it comes to like actually cooking the pig the day of, then, then I'll be there. But the preparation part is the part.
- [13:35]
Guest (possibly Danny)
That when you look at think that the party hits different if the lechon isn't good.
- [13:42]
Host (possibly Andre)
Oh, for sure. If the leon's not good, people are going to be disappointed.
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Guest (possibly Danny)
Yeah. Like, is it like a cardinal sin to mess up the leon for Noa?
- [13:49]
Host (possibly Andre)
I would say so. I would say so.
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Guest (possibly Danny)
It's tough, bro, because I mean, like, I feel like you have to like practice doing it. Like the, like, you can't just like rip. Try doing it on like rip on Noa.
- [14:01]
Host (possibly Andre)
Like look at the like for the Kaachina, for example, right? It's got the directions right on the side of the box. It tells you at this hour, you're putting this amount of charcoal you, I mean, it's kind of hard to mess up at the end. Like just to cook it, right. Perfecting it is maybe a different situation.
- [14:16]
Guest (possibly Danny)
Cook it, but maybe it does. It's not seasoned properly. Like that's where like the art comes in. But I'm sure you can cook, you.
- [14:22]
Host (possibly Andre)
Can burn the skin. You could, you could, you maybe cook the meat too much. Right. But at the end of the day, the kajachina was built so that anybody.
- [14:29]
Guest (possibly Danny)
Essentially user friendly, a user friendly lechon.
- [14:32]
Host (possibly Andre)
Tells you exactly how long to cook everything, how much charcoal to put. If you could just follow directions, you should be able to cook the pig, you know, to, to a standard. But the thing is now how do you take it to the point where it's like, damn, this is freaking good pig.
- [14:44]
Guest (possibly Danny)
Listen, man, pigs, family dominoes and beers. I mean, it's like, it's, it's like the Cuban commandments. I mean, like, what else do you need? What else do you need?
- [14:53]
Host (possibly Andre)
Nothing.
- [14:53]
Guest (possibly Danny)
There's nothing better on Noa. But what is, you know, so many noas. What's your favorite memory from your nocha?
- [15:00]
Host (possibly Andre)
I have one favorite memory from nocha. Damn. O I don't know. I mean, obviously growing up, you know, we always hosted noa, you know, at my house. You know, I miss like having like my grandfather around for no and all that, but I don't know, I don't, I don't know if I have a favorite memory. I, I, I, I, I, I do. Like, you know what I would say the first pig that I ever cooked like on my own was probably my favorite memory. I basically, you know, a bunch of family stuff went on. The, the tradition was not going to continue anymore. My grandfather was not around. Basically no one was going to put it upon themselves. And I remember going to Sedano's and buying my own kahachina.
- [15:42]
Guest (possibly Danny)
Yeah.
- [15:42]
Host (possibly Andre)
And saying, I'm gonna. I'm gonna do this. Like, whatever. Kachino, I think, was like, 250 at the time.
- [15:48]
Guest (possibly Danny)
Yeah.
- [15:48]
Host (possibly Andre)
I went there, bought it, put in the truck, and I'm like, all right, we're gonna do it this year.
- [15:51]
Guest (possibly Danny)
Yeah, I feel that.
- [15:52]
Host (possibly Andre)
And that and that. And then. Since then. That was 12 years ago. Yeah, basically.
- [15:56]
Guest (possibly Danny)
And did you go and pick out your pig, or you got a pig already frozen?
- [15:59]
Host (possibly Andre)
Yeah. No, no, frozen pig. Back in the day. Back. Back in the day, when we used to do the pig, we used to go to a finka.
- [16:05]
Guest (possibly Danny)
And, like, I think that.
- [16:07]
Host (possibly Andre)
Which. That's people.
- [16:09]
Guest (possibly Danny)
It's crazy, but I think that's like, a Cuban milestone is going to the slaughterhouse and picking your pig and being like, I want. Yeah, Charlotte's Web right there. That's the one I want. Christ.
- [16:19]
Host (possibly Andre)
Oh, my God. Poor piggy.
- [16:21]
Guest (possibly Danny)
Listen, bro, I got. I got. I got a good one. And it's from when I was little. And the only reason I remember is because people have told me stories is I was, like, probably, like, three or four years old. Young, young, young. And this is when you had a pretty. Pretty big noche. When I. And obviously, like, you know, I was like. I guess I was the only little kid there. There wasn't, like, a ton of little kids. I think it was me. My little sister was still, like, in a carriage, so she was even old enough and. Excuse me, a stroller, not a carriage. What is this fucking cigarette?
- [16:46]
Host (possibly Andre)
1700S.
- [16:47]
Guest (possibly Danny)
She's in her stroller. She's a baby, like, one years old. And my dad obviously wanted to surprise me, so he drove. He dressed up as Santa Claus and be like, oh, Santa Claus came. He dropped off. Your presence. And I don't from. From stories from my Tas and Myelos. I got so freaked out that I passed out.
- [17:06]
Host (possibly Andre)
From seeing Santa.
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Guest (possibly Danny)
From seeing my dad.
- [17:08]
Host (possibly Andre)
Wow. But did you know it was your dad?
- [17:09]
Guest (possibly Danny)
No. I was like. I was a baby, so I didn't know, like, he had disappeared. And then you saw Santa Claus, and basically he, like, you have, like, the little patio, and he just kind of walked in front of the front door, like, ringing the bell.
- [17:18]
Host (possibly Andre)
Yeah.
- [17:19]
Guest (possibly Danny)
And. And, like, my Thea's like, oh, look, Danny, Santa Claus. I was like. And I passed out. I passed out, bro. And my dad, like, he says, like, I was there, Dan. I'm like, I'm trying to surprise you. And, like, I was looking over, and I was like, my son just passed out. I passed out, bro. That's crazy. I remember When I passed out at Nocha, when.
- [17:37]
Host (possibly Andre)
When I was young, like that. And they would always bring like the Santa to Nocha. Whena there was a point, you know, when you obviously start growing up and you're like starting to question, like, is Santa Rio? And stuff like that. I remember looking around, like the Christmas party. I'm like, what dude is missing right now? I remember looking around the party and being like, yeah, I know one of you guys turned into Santa at one point. Cuz always someone would just disappear. And I'm like, hm, who is it?
- [18:00]
Guest (possibly Danny)
Yeah.
- [18:00]
Host (possibly Andre)
And they would change it up. So it's like one year. It would be like, okay, well, my dad's there. Okay. My grandfather's there. Then who. Who's the guy that's missing?
- [18:07]
Guest (possibly Danny)
Yeah.
- [18:07]
Host (possibly Andre)
And then eventually I started putting two and two together.
- [18:10]
Guest (possibly Danny)
Dude, I'll tell you what, man. Like, discretion for, you know, don't let your little kids listen this. But I remember like, little like appreciating the lengths your parents went to to like, kind of let that dream.
- [18:20]
Host (possibly Andre)
Dude.
- [18:21]
Guest (possibly Danny)
Dude. I remember being in my. My. In my garage, all the families there. Dude. Someone was on my roof pretending to be the reindeers landing. Wow. And I was like. And then like, God knows what it looked like from the outside, but there's people galloping on my roof to make it seem.
- [18:32]
Host (possibly Andre)
That's impressive.
- [18:32]
Guest (possibly Danny)
And like some guy, like, you know, people will come in, we're out of the house, and I leave little footprints and.
- [18:37]
Host (possibly Andre)
Well, we used to like.
- [18:39]
Guest (possibly Danny)
You really appreciate that. Like, honestly, it's like the innocence of like, of course. Of the innocence of that whole day. It was so beautiful being a little kid. Like, Santa came leaving the cookies out and then like, you know, when you get a little bit older, you try leaving cameras out now. Now my. I can. It's probably super hard to do it now to try to keep that little. That dream alive of Santa Claus.
- [18:55]
Host (possibly Andre)
My. My mom used to do. Which now. Which now I know what it was. But she would put together these little like Ziplocs.
- [19:02]
Guest (possibly Danny)
Yeah.
- [19:02]
Host (possibly Andre)
Which had reindeer food in it.
- [19:04]
Guest (possibly Danny)
Yeah.
- [19:04]
Host (possibly Andre)
So we would go in the front yard and throw reindeer food in the grass.
- [19:08]
Guest (possibly Danny)
That's what you're throwing out there.
- [19:09]
Host (possibly Andre)
It was oatmeal with sparkles in it or glitter. It was oatmeal with glitter in it.
- [19:14]
Guest (possibly Danny)
Yeah.
- [19:15]
Host (possibly Andre)
And it said reindeer food on it. And we were literally. My brother would just be like this. Throwing oatmeal in the front yard. Just.
- [19:21]
Guest (possibly Danny)
Yeah.
- [19:21]
Host (possibly Andre)
And then basically that was like us attracting the reindeers to come. He's like, we got to feed them.
- [19:26]
Guest (possibly Danny)
Listen to my grandma. She rest in peace. She was super religious, and she was big, really big on lore malo.
- [19:32]
Host (possibly Andre)
Oh, wow.
- [19:33]
Guest (possibly Danny)
Like, for the. All the Latinos out there, maybe you don't. You know about. Yeah, dude, my grandma. I don't know how she did it, but she's like, danny, the Raymond are coming today, so the camels are going to come on camels. And, like, it might smell bad because the camels are going to, like, come through.
- [19:48]
Host (possibly Andre)
What would you do?
- [19:49]
Guest (possibly Danny)
Dude, there was like.
- [19:50]
Host (possibly Andre)
Don't tell me there was.
- [19:51]
Guest (possibly Danny)
There was legit. Legit shit. No. To make it seem like the camels came through.
- [19:56]
Host (possibly Andre)
No. Okay, that's. That's. I mean, Jesus Christ.
- [20:04]
Guest (possibly Danny)
What? Dude, honestly, they lived in a cat neighborhood, so I can imagine maybe some cat. And it smelled bad enough, so it made it seem a bro. It smelled awful.
- [20:11]
Host (possibly Andre)
And I was, like, a little, like, accumulated in, like, a certain area.
- [20:13]
Guest (possibly Danny)
I don't know, bro. I. I remember seeing this, but it smelled awful. And she's like, the camels came through, so I don't know if she, like, put some food out for the cats.
- [20:20]
Host (possibly Andre)
Talk about going on.
- [20:22]
Guest (possibly Danny)
She put laxative in the cat's food because she was like. She was like. They had a ton of cats around there, so I don't know if she, like. Laxative. Put laxative in the food, so it made it smell really bad. But, dude, like, it was bad. And the models came on their camels.
- [20:33]
Host (possibly Andre)
That's next level commitment, dude.
- [20:34]
Guest (possibly Danny)
There's the commitment levels are insane. Insane, bro. But it's the beauty of it. It's the innocence of, you know, being a little kid during Christmas. And it was always the best time, bro. Christmas is always the best time of the year, you know, leaving the cookies out and stuff.
- [20:45]
Host (possibly Andre)
Yeah.
- [20:46]
Guest (possibly Danny)
Sometimes you wake up and the cookies weren't eating. You're like, oh, man.
- [20:49]
Host (possibly Andre)
Dude, that always pissed me off. When I would wake up, I'd be like, dude, Santa didn't eat anything. Like, he took one bite out of the cookie and the. The full milk. And I'm. And they're like, my parents are always like, dude, imagine he's been to so many houses. He's probably so full by now. Like, I don't care. Eat my cookies.
- [21:04]
Guest (possibly Danny)
He's so full, dude. Honestly. But, like, honestly, even till then, now we're like, still. Christmas still holds, like, the same way, you know, Just like. Yeah, buying gifts and stuff. And like, even then, man, reality is, man, Christmas, it really is about family. The gifts are always just an extra. But it's about being with your family, you know, having some laughter, you know, kind of wrap up the year and, you know, kind of reminiscent of all the good stuff that, you know, was the year. And then, you know, Christmas is always just a. A good time. You know, everyone's in a good mood. It's hard to be in a bad mood on Christmas, you know?
- [21:30]
Host (possibly Andre)
That is true.
- [21:30]
Guest (possibly Danny)
It is hard to be.
- [21:31]
Host (possibly Andre)
Especially when you. When you get your underwears and socks for Christmas.
- [21:34]
Guest (possibly Danny)
Dude, I'm super hyped. I'm super hyped. You know, a couple. My socks. You know, all this travel and stuff, all this walking we've done. My socks have taken a hit. So, you know, I can use. I can use some.
- [21:42]
Host (possibly Andre)
I can actually use some socks, bro.
- [21:44]
Guest (possibly Danny)
I can use some socks.
- [21:45]
Host (possibly Andre)
I had a Kristen happen to me the other day. Yeah, Just my big toe coming out of the. Out of the sock.
- [21:50]
Guest (possibly Danny)
Going to the gym, doing all this, bro. The socks take a beating, bro. Socks take a beating. And, you know, I don't buy. You know, I don't. I don't invest in these super expensive socks, but I get, like, these little cheap, thin ones. They're. They're BY in like, 20, you know, after like, a couple months of having them. Yeah, you can start seeing a couple of them rip. But no, man, Christmas is. Christmas is fun, bro.
- [22:10]
Host (possibly Andre)
It is. We're excited. We hope you guys enjoy your Christmas. As always. Thank you for. For tuning in. Drink a lot of cafecito. Eat a lot of croquetas on your noche buena.
- [22:20]
Guest (possibly Danny)
It's bringing up some coquito this time.
- [22:21]
Host (possibly Andre)
Maybe a little coquito. A little coquito in the back over there.
- [22:25]
Guest (possibly Danny)
A little coquito this time of year always hits different.
- [22:27]
Host (possibly Andre)
Does. It's dangerous. Kito's too good, bro.
- [22:30]
Guest (possibly Danny)
That's a whole. Another episode.
- [22:31]
Host (possibly Andre)
That is. That's a whole episode too good.
- [22:33]
Guest (possibly Danny)
Why is Kito good and it destroys you at the same time? Yeah, yeah. It's the sweetness and the alcohol.
- [22:38]
Host (possibly Andre)
I know, I know. That's dangerous.
- [22:40]
Guest (possibly Danny)
That'll kill you, dude. I've seen. I've seen some strong soldiers go down, bro.
- [22:44]
Host (possibly Andre)
You just drink it like you're drinking like a glass of milk, and then next thing you know, you're like five coquitos deep.
- [22:50]
Guest (possibly Danny)
Then you're done. It's over. It's over with.
- [22:52]
Host (possibly Andre)
It's over.
- [22:52]
Guest (possibly Danny)
Send us your coquito vids. Send us your. Send us videos. Send us in, you know, if your favorite holiday traditions. But yeah, man, you know, merry Christmas. Hope you get nice presents. Hope you get nice socks and underwears. Maybe a gift card to Amazon. Starbucks. It's a perfect day.
- [23:11]
Host (possibly Andre)
It is. Eat some Lechon. Eat some good Lechon.
- [23:14]
Guest (possibly Danny)
Eat some Lechon.
- [23:15]
Host (possibly Andre)
God knows I'm gonna eat some good Lechon.
- [23:17]
Guest (possibly Danny)
Eat some Lechon. Eat some cookies. You know, for those of you older people that have to, you know, dress up as Santa Claus for the kiddos, good luck. I had to do the same thing. I had to go down to the trials and tribulations of being Santa Claus. I'm excited.
- [23:27]
Host (possibly Andre)
I'm actually excited for that. I want to be the Grinch, though.
- [23:30]
Guest (possibly Danny)
Oh, dude, that shit's funny.
- [23:32]
Host (possibly Andre)
Those videos are crazy.
- [23:33]
Guest (possibly Danny)
That shit's so funny, dude. Joshua's a Grinch.
- [23:37]
Host (possibly Andre)
Those videos are iconic, dude.
- [23:39]
Guest (possibly Danny)
It's. I feel like the younger parents now have so much more fun because I'll be up on the shelf, and I do. They'll destroy their kids. Like, they'll draw.
- [23:46]
Host (possibly Andre)
Their kids are bawling, crying, scared for their life. I mean, the videos of them running out with a Christmas tree. I mean, that's.
- [23:53]
Guest (possibly Danny)
That's.
- [23:54]
Host (possibly Andre)
That's insane.
- [23:54]
Guest (possibly Danny)
You can tell.
- [23:54]
Host (possibly Andre)
I don't know if I'd go that far.
- [23:56]
Guest (possibly Danny)
Younger parents, man, they. They can be dicks to their kids. Really. They love pranking their kids, especially now.
- [24:01]
Host (possibly Andre)
Yeah.
- [24:02]
Guest (possibly Danny)
They get the kids, like, I don't want an elf on the shelf. You're gonna get one. You're gonna deal with it.
- [24:05]
Host (possibly Andre)
Yeah.
- [24:05]
Guest (possibly Danny)
And, like, they'll, like, mess up their.
- [24:06]
Host (possibly Andre)
I used to mess with my brother with Elf on the shelf thing.
- [24:09]
Guest (possibly Danny)
Dude.
- [24:09]
Host (possibly Andre)
I would. I would go crazy with that. It got to the point that I would spook him. He's like, how the hell is this elf pulling?
- [24:14]
Guest (possibly Danny)
But now, like, now parents go crazy with either. They look forward to messing with their kids enough on the shelf and be like, hey, he's gonna mess up. If you misbehave, he's gonna mess up. Yeah, it's crazy, bro. But, yeah, like, it's just great time of the year.
- [24:27]
Host (possibly Andre)
It is. I appreciate you guys for tuning in. Hope you guys enjoyed. Enjoy your nocha, Juana, and we will see you on the next one. This is a real good story about Bronx and his dad, Ryan, Real United Airlines customers. We were returning home, and one of.
- [24:49]
Guest (possibly Danny)
The flight attendants asked Bronx if he wanted the flight deck and meet Kathy and Andrew.
- [24:53]
Host (possibly Andre)
I got to sit in the driver's seat. I grew up in an aviation family, and seeing Bronx kind of reminded me of myself when I was that age. That's Andrew a real United pilot. These small interactions can shape a kid's future. It felt like I was the captain.
- [25:07]
Guest (possibly Danny)
Allowing my son to see the flight.
- [25:08]
Host (possibly Andre)
Deck will stick with us forever. That's how good leads the way.
- [25:12]
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