FRIDAY, WE ARE CELEBRATING DIA DE LOS MUERTOS AND WE ARE AT A VERY POPULAR MEXICAN RESTAURANT, ONE OF THE NEWEST ONES IN ROSEVILLE CALLED LA POPULAR. IT ACTUALLY ORIGINATED IN MEXICO CITY. THAT’S WHERE THE ORIGINAL RESTAURANT IS NOW. THEY’VE GOT FOUR IN THE UNITED STATES, AND ONE OF THEM HERE IN ROSEVILLE. WE’VE GOT THE CULINARY VICE PRESIDENT, ARNIE CASTRO, JOINING US, AND YOU GUYS ARE DOING A SPECIAL MENU. THANKS FOR HAVING US. A SPECIAL MENU FOR DIA DE LOS MUERTOS, WHICH IS NOVEMBER 1ST, SECOND AND THIRD. THAT WEEKEND. YES. WE PAIRED THIS MENU ESPECIALLY FOR THOSE THREE DAYS AS WE REMEMBER OUR LOVED ONES WHO HAVE PASSED. IT IS DIA DE LOS MUERTOS IS ABOUT REMEMBERING OUR LOVED ONES AND AS YOU CAN SEE IN OUR ALTAR, WE’RE ENCOURAGING OUR RESTAURANTS TO BUILD AN ALTAR FOR THEIR STAFF MEMBERS. I LOVE THAT. OKAY, SO TELL US ABOUT THE SPECIAL MENU THAT YOU HAVE SET UP. SO HERE FOR THE FIRST COURSE WOULD BE OUR AHI TUNA. AND IT’S PAIRED WITH OUR MIJENTA TEQUILA. IT’S LIKE AN AHI TUNA TOSTADA. YES. AHI TUNA TOSTADA. SECOND COURSE WOULD BE YOUR CHICKEN SOPES. AND THAT’S PAIRED WITH OUR HOUSE MARGARITA. AND WE’LL SHOW YOU HOW TO MAKE THOSE IN A MINUTE. ALL RIGHT. GREAT. WE’RE GOING TO GET THE RECIPE ON THAT. YEAH. AND HERE SUPER POPULAR CARNITAS TACOS. THOSE COMES WITH GREEN SALSA. AND WE’RE PAIRING IT WITH A MODELO. GOT IT. NICE LITTLE BEER ON THE SIDE. AND THE LAST THING WE HAVE IS CHURROS MADE WITH. WE HAVE TWO SAUCES. ONE OF THEM IS CAJETA CARAMEL SAUCE AND THE OTHER ONE IS A CHOCOLATE SAUCE. WE ADD A LITTLE BIT OF SPICE FOR THIS DAY FOR THAT PARTICULAR ITEM. ALL RIGHT. SO LET’S TALK ABOUT HOW WE MAKE THE SOPES. SO THE SOPES, ONCE YOU START WITH YOUR MASA BOARD HERE, IT’S ALREADY COOKED. SO NEXT WE ADD OUR BEANS. SO YOU WANT TO MAKE SURE YOU COOK YOUR MASA BOTH SEPARATELY. OH YES SEPARATELY. AND YOU GOT TO HAVE THEM NICE AND CRISPY. WOULD BE GOOD JUST TO BUY THOSE PRE-MADE AT THE I LIKE TO GET THEM AT THE MEXICAN GROCERY STORE. THAT WOULD BE THE EASIEST WAY TO DO IT THERE. YES. SO YOU HAVE NOW WE CAN ADD LETTUCE FINELY CHOPPED. NICE COVERAGE EVERYWHERE. THEN WE ADD OUR CHICKEN. AND HOW DO YOU LIKE TO PREPARE YOUR CHICKEN HERE AT LE PAPILLON THIS SHREDDED CHICKEN. WE USE IT FOR OUR. ENCHILADAS AS WELL. SO THIS ONE HAS GREEN SAUCE AND A BUNCH OF DIFFERENT SPICES AS WELL. THEN WE GO WITH PICO PICO DE GALLO. NICE AND FRESH. THERE WE GO. THEN WE’LL DO SOME COTIJA CHEESE, GRATED COTIJA CHEESE. YOU SEE HOW IT GETS A LITTLE MESSY, BUT IT’S BEAUTIFUL. BEAUTIFULLY MESSY. THAT’S HOW WE LIKE IT. AND THEN THE LAST THING IS SOUR CREAM. ALL RIGHT. AND THAT FINISHES IT OFF. AND THIS AGAIN IS PART OF THE SPECIAL MENU. CAN YOU GET ANY OF THESE ITEMS NORMALLY OTHER PARTS OF THE YEAR. OR IS THIS JUST FOR ACTUALLY MOST OF THESE ITEMS ARE AVAILABLE ALL YEAR LONG. THE ONLY ITEM THAT WE’RE USING FOR THIS ONE DAY IS THIS ONE. THE SOAP. OKAY, SO THIS IS A SPECIAL ITEM JUST FOR THOSE THREE DAYS. ALL RIGHT, ARNIE CASTRO, THANK YOU SO MUCH FOR HAVING ME. AND IF YOU CAN’T GET TO MEXICO CITY TO GO TO LA POPULAR, YOU CAN COME TO ROSEVILLE AND TRY OUT THE RESTAURANT HERE.