El Tepeyac’s Joey Duran Explains The Origins Of The Red Chile Verde Sauce

Joey Duran of Manuel’s Original El Tepeyac stopped by the K-EARTH studios this morning with a very special delivery of the restaurants famous Hollenbeck Burrito in celebration of Cinco de Mayo!

Still going strong since Joey’s grandfather Manuel first opened the doors of the restaurant’s original location in Boyle Heights in 1955,  El Tepeyac recently expanded to a new location. In fact, today marks the three-year anniversary of El Tepeyac’s opening in its newest location in the City of Industry, where The K-EARTH 101 Street Team is on site until 10am this morning.

K-EARTH 101 listeners and patrons of El Tepeyac are in for a treat today – we teamed up with the restaurant for a special deal of its mini Hollenbeck Burrito for just $5 until 1:01pm today at both locations in Boyle Heights (812 N. Evergreen Avenue) and City of Industry (13131 Crossroads Pkwy South).

Also, this morning there has been an ongoing debate over a certain ingredient featured in the Hollenbeck Burrito – the chile verde

The website explains it as “Seared pork meat simmered in our traditional red tomato based chile verde receipe, rice, beans & guacamole and topped with chile verde sauce.”

Traditionalists argue that chile verde sauce should be green in color, not red, since it’s made with green tomatoes. But as Joey explains, it’s their own special recipe.

“It is pork, it is made with green chile, and my uncle just liked red tomatoes versus green tomatoes and that’s what it came to be. But it is a pork-based chile verde,” said Joey.

So there you have it, debate settled.

Listen to our entire conversation with Joey in the clip below!

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