Tacos of Texas

N/A : Good morning, Gators. Today and tomorrow there’s a salsa sale at picnic tables outside the cafeteria. $5 for each salsa and chips. Make it a great day, Gators.

Mando Rayo: What’s up Taco World? I’m Taco Journalist Mandore, and welcome to the Tacos of Texas podcast, El Cinco, produced by Identity Productions in partnership with KUT and KUTX studios. And we’re back exploring taco culture in Texas through the eyes of the people in the Lone Star state. So grab some hot Cheetos and backs and get ready for some muy tasty. Taco conversations

today, we’re kicking off El Cinco, season five of the Tacos of Texas podcast. And what better way to do that than with a back to school episode? That’s right. We’re visiting with Ojeda Middle School in the Dell Valley School District, which is home of the Ojeda Salsa Club. We’ll be talking to Mr. Ra Garza and his students, the young salsa makers turning up the heat with their creativity, teamwork, and serious re.

What’s up, taco World? Mando here. Elta journalist, salsa snob, and proud daddy of a middle schooler. Now when I heard there were middle schoolers making salsa. Selling it like little entrepreneurs at farmer’s markets and even at the school bus stop. I had to see it and taste it for myself. At Oje Middle School, the salsa club goes way beyond the dance moves.

These kids are in the kitchen chopping, blending, tasting, and bottling their own salsa, and they’re putting their school on the map with every bite. It’s hands on, it’s creative, and it’s all about. Try teamwork and learning new skills along the way. And honestly, it’s close to home. My son is a rising eighth grader, and I can already see the spark of something in him, the curiosity and the Ghana, the little experiments in the kitchen cooking up his favorite snacks, and even with the Chile challenges that we have at home.

So let’s dive in and meet the young salsa makers of Ojeda Middle School and the teacher who helped turn a recipe into a real world lesson in culture, community, and entrepreneurship.

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Are y’all doing today? Good. Good. Did you hear We’re doing a little, uh, podcast story on the salsa club. Yeah. Ah, how did you hear about the, the class? How did y’all get involved in the class? Um,

Student: they, like before, like in fifth grade, they told us they have a salsa class and we make salsa. So I guess. People wanted to join.

Mando Rayo: Yeah,

Student: that’s

N/A : how I joined.

Mando Rayo: Yeah. Are you sure It wasn’t like, like you didn’t think about it? It was like a dancing thing, you know, the salsa, salsa dancing? No,

Student: no. They said making salsa.

Mando Rayo: Okay. And why, like of all the different electives, why did you choose the salsa club?

N/A : Because it, it seems really fun and I like making stuff

Mando Rayo: nice.

Um, so what are the, what, what makes a good salsa?

Student: Um. Tomatoes love.

Mando Rayo: Tomatoes.

Student: Love,

Mando Rayo: love. Oh, look at that.

Student: Jalapenos.

Mando Rayo: Jalapenos,

N/A : spice. Yeah.

Mando Rayo: So this specific is salsa. Uh, does it have a name?

N/A : Uh, Gator. Gator Salsa. Gator G because

Mando Rayo: that’s your mascot. The gator. Y’all are the Gators. Uh, so what’s, what would you recommend I use this salsa for?

N/A : Uh, taco chips, anything that goes with it. Yeah. Anything you like with salsa?

Mando Rayo: Yeah. A hamburger.

N/A : I mean, if you like

Mando Rayo: it. Yeah. I, I, I I wouldn’t mind that. Okay. Nice. And what do you think, what do you guys get out of it? Like what do you get out of it? It like

N/A : salsa to people giving

Mando Rayo: yourself organizing,

N/A : like business and stuff.

Organizing money.

Student: Learning how to garden, learning how to like sell, like persuade people to buy your Yeah.

N/A : And grow a garden. Marketing. Oh yeah.

Mando Rayo: Then you have the garden as well, right?

N/A : Harvest.

Mando Rayo: So it looks like we got an assembly line thing going here, right? So, uh, we start with cilantro. You put it in the bowl, then you have, uh, roasted tomatoes.

All right. And then you have onions and jalapenos. Yeah. By the way, uh, uh, those jalapenos, you keep the seeds, right? Yeah. ’cause you want it to be spicy. Spicy, yeah. And now we got the garlic. And so every bowl is like one serving. I see. 1, 2, 3, 4. I see four different bowls. Salt. All right. Now you have salt, and then you have lime juice.

And the next stage is what we’re hearing in the background, which is a blender, right? We’re gonna blend it all together.

Efrain Garza: Alright? We don’t wanna parade puree.

Mando Rayo: Blended. Like blended. So blended, not puree. Right. So we wanna get some chunks in there still, right? Yes. Okay. I’m gonna taste it now. There we go. I love, I love the color.

The texture is there. You see the little pieces of the onion and the cilantro.

Student: Can you do that to me? The pepper sheets too? Yeah. Yeah. On me.

Mando Rayo: All right. Here we go. Ooh.

Oh my goodness guys, this is delicious. Good job. Oh my God. Hmm. That’s yummy. This is, how do you, how do you all feel after, after working together and doing all the stations and actually making your salsa? How do you feel like after this is all done Good? What, what are, what do you think are, are the things I.

You’re learning about this whole process, um,

N/A : maybe working to working together can make success.

Mando Rayo: Oh, working together can make success. Very nice. Well, we’re gonna be back.

N/A : I gotta buy it tomorrow.

Mando Rayo: We’re gonna be back and we’re gonna go buy some and, and see you guys, uh, sell some of the salsa to the community.

N/A : I’m gonna be selling it

Mando Rayo: all right. Now it comes to the fun part, right? What, what, what’s next? What’s the, what’s next?

N/A : Taste. Test. Watch. Cleaning.

Mando Rayo: Cleaning. Which, which is the fun part, right? Let’s talk a little more with Mr. Garza and what goes into organizing

Efrain Garza: the Salsa Club. So my name’s Fra Garza. Um, I’m the instructor here at O Middle School for the Salsa Club.

Student: Hello, my name is Julian and I’m one of the students for the Salsa Club. Hello, my name is P and Emery Ed. I’m part of the Salsa Club.

N/A : Hello, my name is the Kai Zacharia and I’m also part of the Salsa Club.

Mando Rayo: Love it. Go Gators, right?

N/A : Go Gators. Go Gators.

Mando Rayo: So tell me, how did you all get interested in the Salsa Club?

Student: I mean. I, I already made salsa before. I mean, I helped, so, so it was kind of fun. So I wanted to try this out and see if it, and because I already had experience.

Mando Rayo: Yeah. Okay.

Student: It was something new then all the other middle schools, and our teacher said it was really popular and so I wanted to try it out.

Nice.

N/A : Um, I, sausage is one of my favorite dips and I love making stuff. And also I was on like a kid chef competitions. What? Yeah. And I also, last year and like I had an after school program where I would make stuff, so I wanted to make stuff this year too.

Mando Rayo: Nice. Nice. Well, I love it. I love when I just heard about, uh, the salsa club, uh, through a friend of mine.

Uh, I was like, what you all are, kids are making salsa. I gotta go try this. So if I, tell me a little bit about maybe some of the life lessons that you’re incorporating into

Efrain Garza: the class. So some of the things that we, we try to teach here is just, um, general, like economic lessons, um, in terms of business plans, advertising, how it affects people.

It just kind of general life lessons that these students usually don’t get in a typical classroom. And then we also teach things like, uh, responsibility and whatnot. ’cause you know, you’re, we’re working with knives, we’re working with peppers, stuff like that. Uh, we work outside and it’s, they’re kind of responsible for their own garden beds.

Okay. And in our garden, stuff like that. So it’s just a lot of like little things that. They need to know, especially in this world where they’re bombarded with so much so, so young. Yeah. Um, but they just, we don’t have the time to teach in a typical classroom. Right, right. And this is pretty unique to a school district, wouldn’t you say?

Yeah. So, um, we’re the only class like this in our district and like UT has some organizations that help kind of build not quite something like this, but they do like after, after school gardening. Yeah. This is the only. School that we have something where it’s like a class where it’s something the way we have it right now.

Mando Rayo: Yeah. Yeah. No, I love, I love seeing that. Now, do you all, uh, when you kind of start working together with your other classmates, um, how do you organize yourselves and, and, and how do you get like from a recipe to a full salsa?

Student: Well, Mr. Garza could tell us like, he’d been doing this for like. Long time already, kind of, so we already, he probably already knows the mistakes and solutions.

Mando Rayo: Yeah. Yeah. Nice.

N/A : We like, we’ve been through a lot this year and we’ve, uh, came from just a class that didn’t really know how to do anything, but now we actually know and we have grown to actually be able to listen to Mr. Garza way better than we used to.

Mando Rayo: That’s a good, that’s a plus.

N/A : Mature. Yeah. More mature,

Student: responsible for the things that we have.

Mando Rayo: Uhhuh. So it kind of gives you some life skills and something more than maybe you had learned, like in a textbook, right?

Student: Yeah.

Mando Rayo: Right. Yeah. And do you have fun doing it?

Student: Yeah. Yeah. It’s really fun. And like the first day it was easy to make friends because you, it’s teamwork. Yeah. Yeah. Like kind of in the beginning of the year we had a group and then we take care of our garden beds.

N/A : Yeah, like the first time we made salsa, it was, uh, even if you didn’t know the person that you were making it with, it was easy to like actually do it with them since you knew you learned what to actually kind of do so y’all could work together and figure it out.

Mando Rayo: Nice, nice. And you know, when you think about salsa and Mexican food, it’s kind of everywhere, don’t you think?

Yeah. So is that also like what you all cook at home? Yeah.

Student: Yes. Because I like putting like salsa on everything.

Mando Rayo: Yeah.

Student: Yeah. And like every country has a different kind of salsa

Mando Rayo: uhhuh.

Student: So, but we make like one kind of salsa for me. Um, my family loves salsa, so like they always make it every time we’re going to eat something like Manu or something like

Mando Rayo: that.

Yeah.

Student: Or tacos. Yeah. Or just dip it in with chips.

Mando Rayo: Yeah. Yeah. So there’s always salsa.

Student: Yeah, there’s always, yeah. Most of the time. Not always, but most of the time.

Mando Rayo: Yeah. We call it Chile too, by the way. You know, when you say salsa and Chile, like is it usually there’s some chili on the table. Yeah, yeah. Yeah.

Yeah. And, uh, Mr. Garcia, what, um, what are you seeing that the kids are getting out of this, this whole

Efrain Garza: experience? So, some of the things I’ve seen is like teamwork. They have a station and they’re responsible for that station. So even like you were saying, where they might not have known each other, they have a responsibility to get that done.

Mm-hmm. So then they start working together, you know, students who normally wouldn’t mingle together.

Mando Rayo: Mm-hmm.

Efrain Garza: Um, having to work together just because that’s where their responsibility is for that. Time period. Yeah.

Mando Rayo: Yeah. And when you do a batch, what kind of ingredients go into it and or how, how do you know how many jalapenos to get Right.

For your batches? So, so I’m still kind of learning on

Efrain Garza: that. There’s still, so, I don’t know. We saw what we’re making. We still have a whole amount of, of jalapenos. Yeah. Um, but basically there’s, there’s our recipe that we have uhhuh. Um, so it’s based on the amount of tomatoes that we use, Uhhuh, right. Then there’s, for every tomato, there’s a certain amount of onion, a certain amount of, sure.

You know, so we just go by by that. And our recipe’s designed for two containers. So one batch makes two containers. Okay. So I just gotta figure out, okay, if we need to make 50 mm-hmm then I’m gonna need, you know, enough for 25 batches. Mm-hmm. And based on our recipe. So we have, you know, the tomatoes, onion, cilantro, jalapeno, garlic, lime, juice, salt.

So just. Based on our recipe, we just go mm-hmm. You know, buy that. And then we make, always make a little bit extra, uh, just in case. Okay.

Mando Rayo: And so y’all are gonna be selling the ALSA today? Selling a product is a thing that takes a certain skillset. Right. And do you like doing that?

Student: Well, yeah. Because like it’s fun selling stuff because you could go like, oh, this is the best salsa in the district.

Like you could persuade people to come, oh, okay. Buy salsa. That’s how like they kind of doing in commercials.

Mando Rayo: Yeah. Oh, okay.

Student: Yeah. I,

N/A : I. Uh, love selling stuff. It is like, gives me an opportunity to actually like, get to know the person that I’m talking to and like, yeah. And it’s like, I just, I don’t know. It just, I just have that feeling that I just love, uh, selling stuff and I want, when I grow up, I wanna be a entrepreneur, so, yeah.

Mando Rayo: Nice, nice. What is the response that you, you get from, from people like that come up to your booth to salsa, salsa?

N/A : Uh, did you make this yourself?

Student: And we’re like, yes. Oh, they

Mando Rayo: ask you, have you made it yourself? Yeah.

Student: Or like, one of the questions are like, we grow our own crops, or like. Fruit, uhhuh and vegetables, and we say no, because we try to, but they didn’t work.

Mando Rayo: Yeah. So, so where do you, where do you get your,

Student: explain

Mando Rayo: it didn’t work out. It

Student: didn’t work.

Efrain Garza: Learning opportunities, right? Yeah.

Mando Rayo: Yeah. So where, where do you, uh, where do you source your, in.

Student: Um,

N/A : from the market. From the market, yeah. We’re, we wanted to like grow our own garden to make the salsa from our garden, but like we had some bad weather.

Mando Rayo: Mm-hmm. But yeah,

N/A : we might be able to do that maybe next year, but yeah. Yeah. Right now we’re just using, um, food and ingredients from HEB or like Yeah. Marketplace somewhere,

Student: because the, the seeds take a long time to grow, take like. Three months to grow. Yeah, that’s true. To wait for like the weather to move on.

Mando Rayo: Mm-hmm. Mm-hmm. And so you say you wanted to be an entrepreneur. Like does this inspire you to go think about something you wanna do in the future?

Student: Yeah, um, kind of because like, I love selling and stuff because it’s fun, like you earn money, but instead of earning money, sometimes Mr. Garza gives us Sal and Chip.

Oh,

Mando Rayo: very nice.

Yeah. Love it. Love it. So do you all see yourselves as well? Like, yeah.

N/A : Fun. Yeah, I love doing this in school. So, yeah, it’s really fun. I love being social with people and all that, so yeah, it’s really fun for me.

Mando Rayo: Nice. Nice. What about you, sweetie?

N/A : Um,

Student: I like, like. Selling to people too. ’cause like, I like when they ask me questions and I get to answer them uhhuh like my own way.

So then they like ask me, why’d you wanna make salsa? And I’m like, ’cause it’s fun.

Mando Rayo: Because it’s fun. Because it’s fun. Yeah. How’s that make you feel when, when you know, you finish your ba, your batch and you actually are able to sell, uh, your salsas? How does that make you feel?

Student: Uh, good.

Mando Rayo: Yeah.

Student: That I’ve achieved something.

Mando Rayo: Yeah.

N/A : Yeah. Yeah.

Mando Rayo: Sense of pride.

N/A : Mm-hmm. So yeah, we actually get to, um, show our work and get them to, uh, get, to get their honest opinion on how we did.

Mando Rayo: All right. All right. Okay. Well, let me ask you this. Hot sauce or salsa?

Student: Salsa, salsa, salsa, ssa.

Mando Rayo: All right. So a regular salsa versus like a Valentina salsa.

Yeah. Right. Okay. Um. Salsa or ketchup?

N/A : Salsa. Salsa.

Mando Rayo: Chao or

N/A : salsa? Salsa.

Mando Rayo: Oh no, we got a Chao.

Student: No, uh, salsa.

Mando Rayo: You can say, you can say, you can be honest.

Student: Maybe.

Mando Rayo: Okay.

Student: I love Chao, but I also love salsa. I can’t like compare them. Oh,

Efrain Garza: they’re probably

Student: like, they’re equal.

Efrain Garza: So, so the answer would be both?

Student: Yes. Yeah. Both.

Both. Okay.

Mando Rayo: That one, I’ll give it to the Chio. For sure, for sure. Mr. Garza, what, um, as you’ve kind of gone through this process of working with the kids and selling the side sign and what the kids are learning, what are those, uh, in school lessons that, that maybe us cooking at home we take for granted?

Right. I see some of, uh, some of the things on the board here around. Radishes and, and lettuce and all these different ingredients that go into our foods.

Efrain Garza: One of the things that we did when we started off is, um, it was teaching ’em how to research things. You gotta go actually into the websites. Are they reputable websites?

You know, things like that. Like on our walls where they, um, created like, I guess cheat sheet, so to speak mm-hmm. Of whatever they were trying to grow. One of the big things is the research, learning how to do that and how to do that. In a way that grabs you like correct information.

Mando Rayo: Yeah, yeah, yeah. I do feel like as we were making the salsa here, you had a lot of like the students walk in and or peeping, or the teachers too.

What’s the impact of the salsa club to this community?

Efrain Garza: So I mean, like here we get a whole lot of. Oh, I wanna be in your class. You know, I wanna be in your class. I’m like, okay. But you gotta be responsible. And if you’re able to be acting mature, responsible way, then you can be in the class and you can stay in the class.

Mando Rayo: Yeah.

Efrain Garza: You know, and that’s, you see that a lot we’ve had where some teachers have taken the kids out into the garden. Mm-hmm. Um, like especially early on when we’re doing a lot more, like pulling stuff. Yeah. Pulling like the, the weeds that have been grown over the summer and whatnot. Sure, sure. And kids that normally you have to constantly redirect ’cause they just.

Have trouble sitting still. Yeah. Yeah. They’re out there and they’re, were like my hardest workers. Oh. You know, they’re just, it gives ’em a chance to do like the kids who might not be academically inclined. Sure. It gives ’em the chance to do something like with their hands that they, that they can say like, yes, I did this.

You know? Right, right, right. Uh, I can, not only can I do it, but I can show everybody. Yeah. Yeah. Or I can be responsible for, you know, three other kids to get it done. Yeah. You know? Seeing that they have something else that they can actually shine in. Besides just the academics. Yeah. Or, or the athletics.

Mando Rayo: Yeah. Yeah. Well, I love that idea around like, um, allowing kids to flourish in, in the way they learn in their own way. So how does the SALSA class compare to your other classes?

Student: Um, it compares because it’s not usually like, oh, it’s 267 divided, or like elar. It’s. Cooperation. Like rather than learning in a book, you actually do it.

Mando Rayo: You have that hands-on learning? Yeah.

N/A : Yeah.

Mando Rayo: Oh, okay.

N/A : Yeah. It gives us like, we could actually do activities that we might enjoy more than just doing regular work, like classic work. We actually get to try something different.

Efrain Garza: Yeah. So this sit up, it’s, it’s the students, not, not me. I just, you know, I, I kind of facilitated once they all came up with ideas, but it was all their work in terms of getting it as efficient as we have it.

Mando Rayo: Oh, that’s great. Sounds awesome. Um, so is there anything that you’d like to share that you want people to know about the Salsa Club?

Efrain Garza: Um, this is the first year that they’ve done it as a class. One of the things that I’ve been wanting to do is kind of have where we’re, we’re in our own ingredients mm-hmm.

But also we live in a food desert. Right. There’s not very, there’s no HEB out here. Mm-hmm. You know, there’s very little place to get food. Yeah. And

Mando Rayo: tell me how, how does a food desert impact the local community here? So

Efrain Garza: it’s, I mean, just. On myself, right. If I need to go HIV or mm-hmm. There’s an hour just going and coming.

Mm. You know, um, and a lot of people, they’re working 12 hour jobs, you know? Mm-hmm. So going out and getting food becomes difficult.

Mando Rayo: Yeah.

Efrain Garza: There’s no popping in the store real quick. So again, just trying to get food becomes, yeah. It becomes a major. You know, just trying to get it done. Mm-hmm. And a lot of the stuff that we teach here for gardening can be done.

You don’t need a huge space. You know, you get a, you can little, small pot of land out in your backyard mm-hmm. That you can do. Um, and that way, you know, to try to get it where some of the, like the salon throw the, you know, things that, that you use a lot in your cooking, but you might, it, you can’t go buy a whole bunch and just hold it because it goes bad.

Yeah, yeah, yeah. But little things that they can kind of grow on their own, where we can teach the kids that they can go and. Take home. Mm-hmm. You know, and that way maybe they don’t have to go to the store every few days to get right into the cilantro, the, the, you know, garlic, whatever. Yeah. Those fresh ingredients.

Some of those things Yeah. That they can just kind of grow on their own.

Mando Rayo: Okay. Yeah. Yeah. No, thank you. Thank you. And now you’re making your own salsa. That’s amazing. And so, uh, I wanna give a shout out to anybody.

Student: Shout out to the parents for bringing us, um, after school. Like if we’re gonna sell salsa like on the weekend or after school, they take us.

They take, yeah. And then they pick us up. So yeah. Shout out to the parents. Yeah, yeah,

Mando Rayo: yeah.

Student: Shout out to like the teachers. Okay. And the principals too. Nice. The people that are

N/A : able to make this a class.

Student: Nice.

N/A : Shout out to Mr. Garza, Hey, for being our teacher. And shout out for to my mom for always letting me do like special things for this class.

Mando Rayo: Oh, I love it. Thank you. Well, I want to shout you all out because this has been an amazing experience and thank you so much for inviting me and um, letting me taste your salsa. And I’m definitely gonna buy some. Mm, thank you. You are

Efrain Garza: welcome. And actually, I’d like to shout out force out to the students. Uh, this is my first year in doing this, so it, it was a learning experience for all of us, and they were patient with me.

You know, they could have just been like, ah, you don’t know nothing, you know, but they were patient with me When things didn’t work out, we figured it out. Um, so shout out to them that they were mature enough to actually deal with the fact that the person that should be in charge didn’t know everything, you know?

Uh, so. Guys, thank you and I appreciate that. Mm-hmm. And shout out to the principal who allowed this to happen. Yeah. And some of the teachers who took, like for some of the students that weren’t able to be here. Yeah. Right. They. Took those students and you know, they kind of like, or like for these here who I need to pull them for class.

Sure. Here, you know, they’re willing to work with me and stuff like that. So again, shout out to the principal and, and the teachers that are willing to help me out with

Mando Rayo: this. Love it. Thank you. Thank you. Yeah. Shout out to community. Thanks. Definitely takes a village, you know. Thank you. Now that the salsa’s made it’s time to watch the kids hustle their products after school by the bus stop

salsa,

I,

N/A : um, my name’s Andrea Orti. I, um, work here, um, at ODA and, um. This is my second year getting salsa from the salsa club and it’s just like really? It’s really, really good.

Mando Rayo: I see that you got, you got two of ’em? Yeah.

N/A : Last year I was pregnant with my twins and every time that they sold salsa, I was like, I, I have to get some.

So like last year I probably. I had ordered like four at one time.

Mando Rayo: What, uh, why do you like it so much?

N/A : Um, it’s just really flavorful. Um, and it’s never like, let me down, like, so Yeah. And it’s, it’s really good to just snack on, so Yeah. And plus the

Mando Rayo: kids, yes. It’s made it,

N/A : yes. And it fresh the kids, so

Mando Rayo: yeah,

N/A : I would definitely, um, support them like with anything that they sell, so.

Yeah.

Mando Rayo: Well, thank you so much. Thank you. Y’all have a great day. Okay. Take care. Look, it’s, it’s my old friend, Sam Franco. Hey, mano school board trustee?

Samuel Franco: I am, yes. Single member. District one. That’s for Valley Independent School District. Nice. Yeah.

Mando Rayo: Well, full disclosure, we’re friends and one time, uh, Samuel handed me a salsa and I was like, and he was telling me about this project.

And Sal like the salsa club, right?

Samuel Franco: Yeah, yeah. The salsa club is amazing. Uh, Mr. Garza came to one of our school board meetings and so a salsa, and I was hooked. Mando, I know me and you don’t agree on our salsa style, but I’m a table salsa kind of guy. Oh, yes, yes. This is the perfect, most flavorful, delicious.

Table Salada I’ve had in a very long time. I, I would venture to say it’s not just good. It’s gator good. Oh, Gator good.

Mando Rayo: There you go. Good head on. Middle

Samuel Franco: school.

Mando Rayo: Gators. It’s gator good. Okay, you turn me on to the other side. I’m gonna hook me up with some table size. Zach. There you go, baby. There you go. Have you tried it mano?

Oh, yeah. Yeah. We, we, uh, we, uh, uh, this morning we were the kids. They, they made it all fresh in the classroom. We all tasted it. Delicious. Was it, was it fresh? Very fresh. Fresh. Now you know it’s time to take some of this. It’s time to get some of that gator goodness Gator Garden at home.

All right, everybody. As you can tell, it’s a little quieter. So the buses just left and uh, I got myself a four pack of salsa. What a great day of just learning. About entrepreneurship and about the cultural element, the salsa making teamwork and what the kids, uh, are getting out of it, right? A lot of like life skills, but also they’re having a lot of fun.

So with that, I’d like to thank Ra. The Salsa Club TA instructor at Ojeda Middle School in Dell Valley Independent School District. This has been the Tacos of Texas Podcast developed and produced by Identity Productions. If you enjoyed today’s episode in our Craving More taco content, go to our website at www dot identity productions or follow us on Instagram, Facebook and YouTube at Identity Productions and United Tacos of America.

This is your host. Man journalist

on the next Proximo Tacos of Texas Salsa. Daddy, let’s dip our way into Mexican cooking and salsas with Chef Rick Martinez,

 Louise Van Assche: the Taco of Texas podcast is. Presented by Identity Productions in partnership with KUT and KOTX studios. Our host and producer is Mando. Our audio is mixed by Nicholas Weden. Our story producer is me, Louisa Vana, and our creative producer is Dennis Burnett.

Music was created by Palosa and Austin, Texas, and King Benny Productions located in the Quinto Barrio of Houston.