No, no, no.

I think it's perfect the way it is.

Don't get defensive.

No dough.

I start telling you how big spotted decor, or whatever the hell you make at home.

Welcome to scrambled where I take on some new friends.

Old friends with my favorite dish.

Today, I've got one of the best Mexican chefs anywhere on the planet.

We go back a long way.

He is my little brother from a different mother.

Please welcome shepherd on Sanchez.

Thank you very much for having me appreciate it.

Gonna see, Captain?

I see the budgets gotten bigger.

Thanks.

Really?

Anyway, it's No, it's not about the backdrop of what goes on the pan that agrees.

Yes, I agree.

Not only are you a prolific judge standing alongside me on a daily basis, but you are the Mexican James bond of cuisine.

Where did that come from?

Well, I just think the idea of being this good looking and talented you can probably blame my parents for that.

A little bird told me this morning that you were voted from People magazine, one of the most beautiful people in the world.

Did you stuff the ballot box?

No, I think I started stuffing myself after that fame.

But that was 10 years and £40 ago.

You know what?

It was a lot of fun.

Thio kind of recognized by the magazine.

That's somebody that attracted me.

I know that.

Yeah.

Listen, congratulations, by the way, but what were you 14 15?

No, I was just talking Now.

I lost humble pie 10 years ago.

It meant a lot for me.

Toe, right.

I could have done that without my mother.

You just launched Jaws.

How hard was it writing that book?

I am using this book as an opportunity to inspire others.

I wanted people to know that it's not an easy ride in all the different things that you and I do in our world.

It's still the cooking is the most important part.

Family.

Yeah, and foundation on that comes across.

Yes.

Well, I appreciate that.

Now I'm gonna take you on a scrambled eggs.

But you wanted to be on authentic Mexican scrambler.

So do inside a breakfast tacos.

Breakfast tacos are all the rage nowadays.

And for me, the traditional way of doing is always started with Jodi.

So eggs and some sort of potato.

So you're telling me now I have to make trouble Day?

Yes, I am.

Yeah.

You bet your sweet ass I'm telling you that may the best man win.

All right?

Yeah.

Let's go again.

May I given inside to some of the early dishes that you grew up?

You remember with mom, because, I mean, she was a prolific chef.

Yeah.

My mom had a restaurant New York City for 30 years.

And really, the idea was to take all the traditional food that she had grown up eating on a cattle ranch in Mexico and bring it to the biggest food audience in the world, which is New York City.

So she had overcome a lot of adversity, a lot of self doubt.

And then I kind of went along the ride along ride with it was one of the most heroine experiences I've ever seen.

I have so much respect for my mom.

Yep.

She has done so much.

Not only did for me, but for a generation of Mexican chefs show.

So I made a lot of initial trips to Mexico in all over Latin America to make sure I educated myself.

So I spoke from position of strength.

So you went off the beaten track, sort of almost opposite what she did exact and then brought that back to the boat.

Exactly.

And I needed to develop my own style.

And that was one of the biggest things my mentors had mentioned to me early on.

Yet we're don't regurgitate what your mom and what your mentors do.

Find your culinary voice.

Yes.

And let it be clear for everyone to hear.

You know the deal.

Yeah.

You don't want to do things that your mentors taught you.

You want to step away.

You have authenticity across your food.

You're very passionate about what you do.

You're loving Dad.

What's with all the tattoos?

Okay.

Now, initially, Yes.

You know, when I started cooking in the kitchen, it was a great place to kind of be a little bit of a misfit on outlaw a rebel and tattooing and early on was really part of that kind of image.

I guess I wanted to portray I loved how rock and roll it was right.

And then it kind of took off from there.

I have a lot of friends that are tattoo artists.

And now I co own a tattoo shop, so he has to show you.

But they're everywhere.

Yes.

Is there anywhere on your body that doesn't have a tattoo?

Uh, I have won, but cheek, that's kind of bear.

Right now you have one butt cheek.

That is bad.

Yes, I'm waiting to complete the butt cheek.

And then and then I truly being touched to bliss.

Exactly.

Use inside the foundation because I'll be pulling the foundation of the last five years.

You're sponsoring young chefs that haven't been given opportunity?

Yes.

Now the kids that I'm working with are from Latin backgrounds, young women and men from all over the country.

And what I saw initially when I started cooking was that there was a disparity between some Latinos getting positions of leadership in kitchens.

So I wanted to provide them with the foundation of the best Colin education possible.

So So to create the next generation of leaders in the kitchen.

I don't Such a scholarship fund is doing extremely well.

We have about five kids and rolled into the program now, and we're gonna put in probably another three this year.

So the proudest day off your career would be what I've been cooking at the White House a couple times was pretty fantastic.

I had a chance to cook for President Bush and Obama.

Was that like, walking in there?

You know what I mean?

The pressure and the expectation were up the roof.

I remember going there with my family.

Being like this is probably the most important meal of ever gonna cook in my life.

So I, uh, we never I was extremely nervous and trying to choose a menu for heads of state and all of their colleagues and figuring out what's a university like menu.

You know how it is you cooked for, get real team for presidents.

You know the deal.

So that for me was one of the biggest highlights, I guess.

What makes you nervous?

Failure?

Failure?

Yeah, not living up to the expectation that people have of me and, you know, letting people down.

I think that right there is something that every ship possesses and contained.

And you let you use that as, ah, source of strength, or it can really consume you.

So I guess that just the fear of failure.

I'm sure that's something that concerns you, too.

That's always in the back of my car.

Importers.

A few to be Mexican being successful in America today.

What's that?

What does that mean for you today?

My father was from a town of 200 people in the Valley of Texas.

He was the first Mexican American together masters in the fifties for 1000 miles.

So it's really about honoring the other, honoring your legacy, your family and making sure that you're an example to all those one unbelievable generation of young kids that want to do what we do every day.

So I think that really is the goal.

And that's how it feels so rewarding.

Now away from the kitchen.

Yeah.

What relaxes you?

Um well, you know, I love spending time with my family, obviously.

Just like you do.

Look toward the beach.

I love being on the water.

I love to dance like I know you're a big fan of dancer.

I mean, e I I saw your master ship duty brother were a hot mess.

I've never seen a guy should go against the rhythm so much in my life.

I I know I condoms.

I mean, what Scott I feel for not no drinking, but not dancing.

Every time I do down my daughters think I'm having a fit.

Exactly.

That's what I'm saying.

So I'm not the only one.

I love it now, the layering of a breakfast taco.

So for me, crispy tortilla or soft tortilla.

So let that be the base.

And then from there, we're gonna go ahead and start working with your core issues and yourself.

Yes.

So you went bacon, onion mushroom.

That's very kind of European, A little bit chilly in there is a little bit of chili scallion gallery to finish.

Mine has a 20.

So potato, a little bit of onion, a little tomato.

And then then I like to put all my fresh herbs at the end.

Right.

Let's have a look at the side by side.

You still win bits on that cheating.

Now you're taking a piss on finishing.

You pretty have a cuddle, but avocado and you know it means testicle and an Aztec.

So the Aztec language, the word of what that means.

Testicle.

But put that in your next book, right?

You go.

Hold on.

Move over all day long, amigo.

The distributors, please.

First of all, let's describe it with delicious.

All right, let's start with that.

Jodi.

So little bit of potatoes, Little onion, of course.

A little side side of all kinds of our cut.

So I have trouble started off with liberty.

Tereza Mushroom bacon in there.

Finish with him.

Chile, Stop with salsa.

I'm finished with your cheese.

Got CK?

You mean one of the best cheeses ever?

Is there anything you didn't put on their?

Jesus.

Look at that.

Please, please stop being fussy.

Come on, Take one of mine.

I'll take one of yours, and then we go.

Expectations are high here, Chef.

Mmm.

Indeed.

You fancy if I'd a breakfast taco for the love of the baby.

Jesus.

But you know what?

I'm happy you did.

It could.

It's yummy.

Yours is delicious.

Really good.

I think that'll take a little more crispy that.

No, no, no.

I think it's perfect the way it is.

Don't get defensive.

Do I start telling you how big spotted a car or whatever the hell you make at home.

You're You're made.

You always continue to make tacos.

Okay, consider me your Mexican Messiah.

I will free you from bad Mexican food.

Thank you.

Right.

That's it for scrambled.

Please leave a comment below on who you think has done the best.

You share the name with another famous out on Sanchez basketball player?

No, no.

A baseball players.

Yeah, I gotta get out.

There's too many sports.