TikTok Star Roberto Morales’ Favourite Mexican Meals Spots in Los Angeles

In late 2020, Roberto Morales started to publish cooking movies impressed by his household’s cookouts on TikTok and Instagram. The fast-paced recipe demos typically kick off with Morales holding up cuts of meat within the air and slapping them like a digicam clapboard. As he gained recognition, Morales invited friends to organize issues like steak, crumbled chile chiltepín, and fire-roasted salsas with him, rising his channel to the purpose the place Dwayne “the Rock” Johnson, Olivia Rodrigo, and Rosalía have appeared. He just lately filmed a reel through which he makes steak tacos with Will Smith and Martin Lawrence to advertise Dangerous Boys: Experience or Die.

Born and raised in Hermosillo, Sonora, Morales is understood for his catchphrases “qúe chille” (meant to resemble the sound of uncooked meat coming into contact with a sizzling grill) and “va pa’ dentro” (which suggests “goes inside”), Morales now owns the fried hen chain Qúe Rooster, a seasoning line referred to as Robs by Robegrill, and knife model Suish Knives. He’s additionally a model ambassador for Southern California grocery store chain Northgate González.

Eater spoke with Morales on Zoom to debate his favourite Mexican meals locations in Los Angeles, Sonoran grill tradition, and his forthcoming look on the Northgate González Asada Fest this Saturday, July 13. The competition may also function cooks Javier Plascenica, Claudette Zepeda, Yesenia Rios, and native carne asada taqueros, lots of whom grace the information to 38 important tacos in Los Angeles.

On rising up in Hermosillo, Sonora, and the affect of Sonoran meals on Los Angeles

Roberto Morales: The cooking fashion in Hermosillo facilities across the grill, the lighting of the charcoal, the steaks, the tacos, the tortillas de harina (flour tortillas) — that fashion of cooking and people substances have at all times been with me. I’ve realized lots from my father, my uncles, and my grandfather. Meals and cooking have at all times related me to my household.

On consuming carne asada and Mexican meals in Los Angeles

We did a taco tour a year-and-a-half in the past hosted by Northgate González, visiting 4 or 5 spots, and had a stunning expertise. LA has actually good high quality tacos. I feel it’s as a result of Mexican individuals there use their fathers’, grandfathers’, and nice grandfathers’ recipes, and I feel that’s one thing actually lovely. They’re preserving and sharing their household recipes.

Sonoratown had very nice tacos, and the tortillas impressed me. The flour tortilla is as necessary because the meat. I additionally went to a spot in Grand Central Market that was okay. We went to Birrieria Villalobos, which was actually good, and we loved it lots. We went with two individuals from my group, in addition to my father and all of us agreed it was the most effective spot we went to. Carnitas Los Chingones is nice, and I undoubtedly give Asadero Chikali a thumbs up. We went to Tacos El Toro for lengua, cabeza, labio. General, it was a very nice expertise consuming Mexican meals in Los Angeles.

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On what makes Hermosillo’s carne asada particular

It’s in regards to the high quality and conventional tradition of getting ready the meat. The experience of Hermosillo’s taqueros makes a giant distinction. It’s arduous to clarify as a result of it’s one thing within the tradition that goes again a few years. And it’s the simplicity — they solely put salt on the meat earlier than cooking. I’ve seen a lot of movies the place cooks use a marinade for carne asada. It’s not dangerous, however I’d say strive it with out the marinade. As a substitute, use a high quality reduce of meat, and it’ll be approach higher.

There’s no nice carne asada with out the salsas and menjurjes [slang for a mixture of toppings]. After I make carne asada, there’s at all times a minimal of three menjurjes. You want a guacamole and salsa tatemada [roasted tomatoes and chiles]. To make the tatemada, mash grilled tomatoes, onions, serranos, and a bit little bit of garlic in order for you with salt, pepper, and cilantro in a molcajete. For the third salsa, you’ll be able to play a bit bit. I like chiltepín lots.

On why Hermosillo taquerias like Tacos Armando haven’t come to the profitable Los Angeles market

Armando has been working for a few years to construct that taqueria. His father began the enterprise as a avenue cart. They ultimately expanded to Mexico Metropolis, and I feel it might be a good suggestion to return to LA. There’s plenty of competitors right here, however with the story Armando has, it could possibly be very profitable in Los Angeles.

On Mexican meals tradition in Los Angeles, the “second largest Mexican metropolis on the planet,” in response to a Norteño

I like how Mexican individuals in LA honor the tradition of their households, and the way it has grown. I feel it’s nearly pretty much as good because the meals in Mexico, if not on the similar degree in some locations. Individuals requested me how it’s doable that the birria was pretty much as good because the birria from my hometown, and I feel it’s actually good as a result of they’ve their household’s recipe.

On LA’s beloved In-N-Out Burger

My household loves it each time we come right here. After we have been children in Hermosillo, we might drive out to Phoenix for In-N-Out. We might be ready because the second we pulled out of the driveway as a result of it was our reward for the lengthy drive. We love In-N-Out and as Mexicans, it holds a particular place in our hearts.

On different causes to go to LA

Los Angeles’s tradition is combined, with individuals coming from world wide, which influences the purchasing, sneakers, and streetwear. I actually take pleasure in LA’s avenue tradition. And, after all, Disneyland, which is a should. It was one thing we dreamed of as children in Hermosillo.

On what he’ll be doing on the upcoming carne asada competition

I might be a decide and might be attempting totally different dishes the grillers have to supply. I don’t like to evaluate lots as a result of I’m a tragon [glutton]. I like every thing, so it’s arduous for me to select a winner. I like grilling, consuming, and assembly new individuals, in order that’s what I’ll be doing.

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This interview has been edited for size and readability.