East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
One of East LA’s most popular restaurant serves Kings, Queens and Food Royalty. You can get a taste if it too.
Raul Luis brings Flavor with East LA’s birria
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
We have a really special treat today. We’re talking with Raul Luis from Birria the restaurant here in East LA. We’re going to talk about family. We’re going to talk about flavor. We’re going to talk about how he creates these amazing dishes. And then we’re going to talk more about how you can have a bite and taste his the food from his restaurants.
Raul Luis, thank you for joining us today.
Raul Luis:
Thank you for having me here. I’m very honored to be here speaking to you.
Joe Winger:
What’s the most important message you want the audience to hear today?
Raul Luis:
I think we can start talking about how Birria came to LA. How do we get it here? What caused that trigger to start selling the food here in LA?
My dad was given a certain skill set, handed down to him to make birria.
Birria is chivo goat meat. He used that skill set back in Mexico. He came to the U. S. when he came over during the Bracero program. He was talking to his buddies and he told them he’s a Barriario. He doesn’t know how to cook birria. So they would ask him if he would cook that dish from because that dish was only traditionally eaten during those special once in a lifetime events, baptisms, quinceañeras, weddings.
So the common denominator in all those events was the birria.
You went [to an important life event], you knew you were going to have birria. I tell people the story because I remember being small myself when I was young, that we wouldn’t eat meat too often because we were vegetarians, not by choice, but because of circumstance.
When someone was having a party, we said, “Wow, we’re going to eat birria today.” We knew we look forward to, we’re going to eat meat. It’s time. Let’s get ready to go eat some meat. Get ready, put on your Sunday clothes and go. When my father came to the U S People knew about him. They asked him to cook their dish for him.
When he cooked the meal for someone’s wedding, quinceanera, baptism, for their special occasion, he would cook extra.
So his friends would come over. When his friends would come over, he would serve whatever portion it was, usually like a whole carcass of lamb, 50 pounds. And then there was some leftover, so he would feed his friends.
And he would tell the stories when he would feed his friends. His friends wouldn’t leave. They would stay there for hours and they would be talking and my dad was, “I gotta go do my Sunday [errands], my day off. We gotta go to our family. They were there for hours and all their memories, all memories, special occasions.
Remember this? Remember that? And my dad said, “Man, what? Why are you talking? Why are you staying here so long?
It was the food.
He didn’t realize the time. It was the food that was triggering those special [memories], triggering their mind.
They’re time travelers, they’re going back to other special events.
I tell people, it’s those once in a lifetime events that are much more exponential, much more magnified because it was somebody’s wedding. It was somebody’s baptism.
That’s how it began, by cooking.
Joe Winger:
Your father was an amazing person. Back in the early 1960s, back in Mexico, he’s working in a tiny little five chair restaurant in the Mercado before migrating here to the US.
What have you learned from him taking this huge life journey?
Raul Luis:
I look back, how do the immigrants do this? How do they leave their country, leave everything behind?
He had a small spot, maybe five people to sit there. He would sell on the weekends. Business wasn’t that brisk.
They were opening up a new spot, but they required a down payment to secure it. So he had to come to the U.S. so he could save up some money.
They asked, does anyone know how to cook? Dad raises his hand. I’m a birriero.
So he began cooking birria for the farm workers. He was limited because now he was out of his comfort zone.
He was no longer in Mexico. He didn’t have access to all the spices that he used back home.
In the preparation of the different birrias, before they put the red adobe sauce, it’s white.
All the farm workers ate it up, but the people who were in charge wouldn’t eat it because it wasn’t easy on the eyes. People eat with their eyes.
[So he changed his process]
Why don’t you add the red before?
So, we marinated before we cook it,
[The second change]
There wasn’t all the spices we needed, so the chef that was there helped them get new spices or tweak the recipe a bit.
That’s what happened.
You have aspirations, and dreams, as many immigrants. They come to the U. S., make some money, go back.
He never went back.
Once you plant roots, then it’s hard to go back to your country of origin.
Joe Winger:
Fast forwarding to the present day. Your Birria in East LA is very popular.
What’s the most common dish at the restaurant?
Raul Luis:
We’re known for Birria. 9 out of 10 plates will be the Birria.
Sometimes we have new customers who want to try it but are hesitant. I explain our 10-hour cooking process [to get them excited.] Underground pits, cooking it with the mesquite wood to add that flavor.
The gaminess, the taste, our process, all that fun stuff, secrets.
Raul Luis ‘s East LA Birrieria Chalio most popular dish
Joe Winger:
Can you walk us through the flavor and process?
Raul Luis:
It’s a 2-day process. You get the [goat] carcass, cut it up into pieces.
The ribs, the neck bone, the French rack. There’s all these different cuts. Every single cut has a different taste profile and texture. So when you walk in, it depends on you. How dirty do you wanna get?
Do you wanna get down and dirty? You get the bones.
I tell people the neck is the best because it’s so tender, so soft, not too much fat on it.
If you’d like the nerve, then you get the ribs.
The flavor is amazing. In the bones, it’s amazing.
There’s people who don’t like to deal with the struggling or getting dirty. So they go with the all leg meat. That’s the drier part. It’s good, but it’s not. Not my first choice.
We cook it, we steam it, we marinate it, let it sit for about 24 hours and we put it into a our pressure cooker.
Part of the science is the way you stack it up, like a pyramid, and then they put firewood under it. If you don’t stack it correctly, part of it won’t cook.
You have to put it up a certain way to make sure that all the meat gets cooked properly.
We take it out. We’ve got to separate it so we can have all the different parts. Distinguish the leg from the neck bone from the ribs, put that aside. Then we put it in the oven so we can get like a slow roast, nice little crispy. Tender on the outside, real soft on the inside.
The most important thing is the consommé.
That’s the broth, we call it the “honey”. You can’t have it without the consomme. The birria isn’t birria without the consommé. That’s what gives it the flavor. That’s what takes it to the next level.
Some people say, “Oh, I had birria.” No you didn’t. That was a taco.
No, you’ve got to have it with the consommé.
The new movement with the birria, they dip the sauce. It’s the same concept, but I would like to think that our consommé is a little more intense, more flavorful, because we use the broth from the goat and from the mince that it distills.
So it’s really flavorful. You got to try it.
East LA Birrieria Chalio from Raul Luis – A Family Secret
Joe Winger:
You have a deep family history, you have a cultural history. Obviously food is part of that history. Can you talk a little bit about the cultural value and the meaning behind Birria and why it’s important to you?
Raul Luis:
I tell people it’s made to feed kings and queens. How?
Because in our region, Central Mexico, the birria is eaten by most of the population in Mexico. About 85-90% are Catholic.
So one of the first steps when a child is born, they take them to the church and that’s where he becomes a king.
They baptize them. They have a festivity. There’s a party going on.
Then the second phase is they feed the Quinceaneras.
That’s a rite of passage where you go from childhood to adulthood for the girls. So now you feed the princesses.
The next step is when the lady gets married, she’s the queen.
All three of those things, traditionally, was birria.
That’s the only thing that was in common. That helped people look back to those special occasions. When people eat the birria, they go back to that once in a lifetime event.
It’s time traveling for them.
It’s the memories.
Fast forward to when we came to LA, the parents would bring their kids, [and now their kids say] ”I used to come here 20 years ago. My dad used to bring me when I was a kid.”
So that’s what it does. It brings the family together.
Raul Luis Battles Fast Food Giants …and Wins (kinda)
Joe Winger:
You mentioned some fast food places now working within the same cuisine. Rubbing you the wrong way.
Raul Luis:
Yeah, it’s fascinating how many people called me [about it].
Del Taco and a few other places that were selling birria, but they’re not selling it the way it’s supposed to be. That’s wrong. At first I was a little worked up explaining that they’re missing the point here. What it means to the people from back in Mexico.
But there’s always a silver lining. Now the dish is mainstream.
I would have never been able to do that. These guys with these big budgets are able to cross over and speak to different generations, different ethnic groups.
Before, when we first opened up our restaurant. [Everyone would ask] “What’s it called? What is that? I don’t know what that is.”
Now people know when before they didn’t.
So I give them credit for being able to make people aware and bringing attention to this dish.
I see myself as the missing link. I’m the one that’s going to fill in the gaps to tell what the dish really means, what significance it has, what historical cultural value it has. That’s what I’m doing with our YouTube channel at Birria World.
East LA Birrieria Chalio leads the Birria Movement
Joe Winger:
Let’s talk about the Birria movement. Everyone says you are the leader. What does the future of Birria look like in East LA and in the country itself?
Raul Luis:
In a perfect world, everybody would switch over from beef to goat, which is actually one of the most eaten meats across the world.
If you go to the Middle East or China, they eat that dish. Here in the U. S., it’s not as popular.
Introducing them to the dish so they can try out the different textures, different profiles. They can see that there’s another option.
I source from a vendor in Texas.
The meat we use is paleo certified. It’s halal, all this special stuff. Probably a little more nutritional than beef.
There’s more taste, more flavors in the meat.
My job is to go out there and have people be aware that [this] exists.
There’s potential growth across the US to be provided for different ethnic groups and different generations of people.
Joe Winger:
You’ve had world-famous food stars visit you.
Raul Luis:
Anthony Bourdain came to our LA location. I guess he saw something before everybody else did and realized it was a special dish.
The second person was Jonathan Gold. He was a writer for the LA times. He wrote beautiful articles on us. He also saw what the dish meant to our community.
They gave it a little approval. Come on, try it. Take your turn. I’m sure you’ll enjoy it. I’m sure you’ll be back
Joe Winger:
Raul Luis with his Birria restaurant in East LA. Tell us all the ways that our audience can find you and learn more about you.
Raul Luis:
They did a documentary, “Mexi Papa: Chronicles of Birria” on YouTube. That’s just the basic history of how Birria got to LA and the US.
Then you can go to Birria World on YouTube. We do a birria tour, going to different restaurants, we showcase how they cook it, why it tastes different, how it’s served differently in certain regions.
On Instagram, you can go to Chalios Birria for my Texas location and East LA Chalios Birria Instagram.
Then on Facebook, it’s a Chalios Seminary.
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So what I love the most is your introduction, Dr. Christina Rahm, “Mother. wife, scientist and coffee lover.”
Dr. Christina Rahm:
Thank you. Yeah I always start with mother. Now my kids are older. I’m like, am I supposed to say mother to adult children? They were such an integral part of my life. And hey, that was the reason I started drinking coffee. Just to be honest, I had to stay awake to take care of them.
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Do you remember what first inspired you to get interested in coffee?
Dr. Christina Rahm:
Motherhood, basically..
I grew up in a home where everybody loved coffee but me. I remember when I had my 1st child, and I was thinking, how do all these mothers stay awake?
I worked back then too. It was a lot, working and taking care [of my first baby].
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I had a job where they let me take him to work, but still it was a lot. And my mom was like, you’re going to have to drink coffee.
So I started drinking coffee.
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I grew up on a farm and they would offer it and I’d be like, no, I don’t like it. I was the only one in my family that didn’t like it, but I learned to love it after I had a child.
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Nuclear war and when a nuclear war happens, it does not leave the stratosphere.
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There’s no easy, one pill solution, right?
Coffee was definitely something for me.
People drink [it] every day, and if they’re going to drink it, I’m hoping they drink something that’s, free of mitotoxins, that has a good pH level, that is fair trade.
I had a whole list of things that were so important to me.
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What really matters to me is that the coffee did not have toxins and the coffee did not have heavy metals and it hadn’t been exposed to GMOs or pesticides.
If my name was going to be on it it better be something that’s really helping people and making their life better. That was important to me.
Joe Winger:
Two words you said a second ago, let’s connect them: coffee and detoxification.
What does that process look like for Rahm Roast?
Dr. Christina Rahm:
I went all over, even to Ethiopia because [they] have great coffee.
I would meet with different coffee plantations and different owners trying to find a really good place. We ended up being able to find a place in Guatemala that was on top of a mountain, which had never been exposed to GMOs and pesticides.
The water’s clean, the air’s clean.
It was a very isolated place. We decided we wanted to partner with a business that was small. All they cared about was making something that was just really unique and special. [Unlike most other businesses] they were not worried about mass production.
They’re worried about making sure that it tastes good, which taste was important to us.
But the biggest issue was let’s make sure that everything is fair trade, the organic, the vegan, we wanted everything. I wanted to be sustainable.
For me, sustainable is not enough.
We need to remediate things because you can to be sustainable. It’s not completely accurate, right?
I have a lot of patents based on remediation of things and making sure that you’re not just detoxing, but you’re helping the plants and you’re helping everything grow.
Because we should have this much top soil [gestures to 6 inches] and now we have this much top soil [gestures to 2 inches] and there’s not enough nutrients in it that help the plants and the roots and the seeds. They’re just not the same.
We explored all of that and came up with a process to clean the beans and detox the beans of any kind of monotoxins, mold, fungus, bacteria, viruses, anything surrounding it.
I developed that in 2015. I started by basically writing a series of patents that had to do with getting rid of nuclear waste.
The regeneration of land, air and water and the human body and also the reversal of aging.
What I’ve learned as a scientist and as a human being is to admit failure every day, and then to admit that I’m going to try to be better every day.
And that’s what happened with the coffee.
It was a one step process that involved a four day process to make the cleaning and it’s made from basically a zeolite silica trace mineral vitamin mixture which goes in and cleans the beans.
I think that’s the reason our cup score is so high because the PH level basically getting rid of all those minor toxins, all the things, the beans that are harmful or could be harmful creates a ph level that is very conducive to our body.
I don’t know if you know this, but our Earth is composed of silica and water, right?
As humans, we are too.
So when you put something in your body, you want to make it compatible bioavailable to the body. And I would say that’s another proprietary thing that I do. And I work on things I’m working on.
Understanding the DNA of a coffee bean, and understanding our DNA and then understanding how they would work copacetically together.
Another thing that was really close to me that I actually have not talked about in any interview is the fact that. With coffee and coffee enemas and different things that people have, there’s like a 70 percent increase right now in colon cancer. It’s horrible. And I would credit that to the environment and to all the things we’re being exposed to.
And even vegans are getting colon cancer. Even younger people. You can look it up.
It was in the New York Post, everything else. So I wanted a coffee that a doctor decided functional med doctors or doctors in other countries wanted to help with this area that could use it as a colon cleanse as well.
Again, I have not talked about that anywhere, but for me, it was essential because as a person that’s had so many different types of cancer, I want to put things in my body that will help my body.
What’s interesting about what I do for a living now, I used to work in pharmaceutical and biotech and we could say.
We don’t cure bronchitis, but here’s zithromax to help with bronchitis and it does right from my perspective.
Giving people things that make their body, make them achieve the greatest thing they can, that, which is to be their best self, it’s so important.
And if those things that we give them can also improve the cellular health of their body by making the healthy cells healthier and making the cancerous or the sick cells not even wanna be there, then that is a goal.
There’s been all kinds of studies, there’s all kinds of information which shows that could be possible.
But again, the problem is in theory, yes, that can help people in different areas of health.
But in reality, I don’t feel like it has because I think the coffee beans and coffee has been exposed to so many things in our environment that then sometimes we’re putting more toxins into our body.
So that was really a major focus for me when I worked on the coffee.
We drink coffee every day and we deserve to have really good coffee.
I’m not saying,me making spaghetti and saying my spaghetti is the “best spaghetti in the world.”
I will tell you that I’ve traveled to 89 countries and I’ve studied this for years and this has been a topic of mine since I was in my twenties, that has been important to me.
Then my oldest son, my Mom used to give him the coffee with the sugar and the cream and he would just keep drinking it.
And I would get in an argument with my Mom about why are you giving my Son coffee now?
He’s bouncing off the walls. He just loves it.
So he put fire under my feet on it. I was like, I’m too busy working on all these other projects.
He was like, “Mom, you have to make good coffee.”
Because some people drink four or five glasses a day. So it needs to be healthy for you.
It’s just like water. If you’re going to drink water, you want to drink healthy water; and water is part of the process when I make the coffee too. It’s a specific type of water that helps clean the beans.
It’s interesting. I tried to do it in the United States. I could not find a master coffee maker that could do what I wanted.
I found one in Cyprus [Greece].
So I was in Cyprus introduced to an award winning coffee grinder coffee maker.
He’s won awards all over, [ he] understood my process, understood how to do it.
Then after you tasted it, after it went through the process, he was like, this is amazing. This is the best coffee ever. And again, it makes sense.
Like when we’re healthy, we look better, right?
When coffee beans are healthier, they taste better. They’re better.
It’s just simple and I love it.
I think it’s magical how science works and how all of our DNA is connected. We’re connected to a leaf on a tree. We’re also connected and able to bring coffee to the world that’s going to help people.
I think it is probably one of the things I’ve enjoyed the most in the last three to four years of my life.
Joe Winger:
That’s beautiful. Obviously you have a huge scientific background. Our audience is into the flavor. Food, spirits, wine, coffee based on flavor.
I’m sure you can understand how science can intimidate so many of us.
Is there a very simplified way of explaining what makes Rahm Roast good for the body, good for the planet?
Dr. Christina Rahm:
It’s like going to an organic farm up in the mountains where everything’s perfect and tasting a bite of a watermelon and it just tastes so great.
Or of strawberries.
When you go to these places on these islands that have never been exposed to GMOs and pesticides.
And you’re like, why does this taste better?
Sometimes in the United States, you’ll buy a rose for someone and it doesn’t even smell like a rose, but then you’ll go to a tropical island where they don’t use GMOs or pesticides and it smells so beautiful.
This is the most beautiful rose. It smells so amazing.
The coffee was made and sourced from a single source in a place that was the perfect environment that we could find. We looked everywhere.
Then the process. That was made basically cleaning it until it was beautiful and perfect. It’s like you brush your teeth, you take a bath, you look better.
If you don’t shave or brush your teeth or take a bath for two years, then you may not look the same as you look today.
This coffee has been cleaned in a very holistic way, organic way using only natural.
It tastes amazing. It tastes almost like chocolate.
It’s very smooth.
Using zeolites [like they] used to line the ducts of the Aztec and Incas and Mayas and the pyramids. It’s documented throughout history and all I did was take a process and make sure it was cleaning so that it would look beautiful.
I think it’s simple.
I sourced it from the most amazing place that had not been exposed to pesticides and GMOs, that was fair trade, that everything was a sole source farmer.
We knew everything about the history. I want your audience to also know this.
It’s not just the beans and the plants.
It’s the parent plants and the genetics behind it.
When you see race horses. They breed, right? You pay a lot of money if you have a winner from the Kentucky Derby. Because it’s genetics.
There’s a genetic component and there’s always this debate about genetics and the environment.
Which one’s better?
And so to me, both are important.
So I looked at the genetics of the plants and the seeds
I made sure the environment was a really good environment to raise a healthy environment to raise these amazing coffee beans. And then we just cleaned them and made them even more beautiful so that everyone could taste how amazing they are.
Scientists made GMOs to try to make plants bigger, better, right? That failed.
So as a scientist I went back to school, I went to Harvard and studied nanobiotechnology for a very different reason than most people think.
I studied to see how we could reverse it.
Things naturally from things that we’ve put into our world that weren’t natural, that have hurt us.
Joe Winger:
Incredibly inspirational.
From a corporate point of view, can you talk a little bit about what inspired you to pursue the social responsibility of the company?
Dr. Christina Rahm:
In my career, I worked for the government. I’ve worked for a lot of the top pharmaceutical and biotech companies.
I would say I failed at that in many ways.
Our economy depends on spending a lot of money on health care.
It was a hard time for me, but I never gave up.
From my perspective. Since I had cancer, since I had Lyme’s disease, since I had a child that had cancer, I’ve devoted my life to trying to do the right thing. I have an opportunity to be alive for a reason.
It was a blessing, even though I didn’t feel like it was a blessing when I was diagnosed. I have a warrior strength of fighting anything.
We’ve just got to be better humans, right?
My goal is to make every person have the longest, best life possible.
That means mentally, emotionally, physically, and spiritually. And as a scientist, I feel like it’s on my shoulders and my responsibility to tell the truth and to do it in a positive way instead of being a whistleblower blowing things up.
I want to offer these things that can help people.
About 8-9 years ago, I started really stepping up and talking about social issues, working on female empowerment. I just always try to talk about how we can empower.
When you have gifts, if you have influence, if you have money, if you have power, your job is to protect those weaker than you or that need help.
And somehow we’ve lost that in our move for success.
We think we don’t we forget about that. But for me, that’s my motive to make social change is to it’s my responsibility to be a good human. I’m going to die someday. And I’m going to have to answer for everything I’ve done on this earth.
So I have to try every day to be better.
The coffee was something that was for a social change that I think we need to be aware of without scaring everyone.
And so that has led me to move past that. To run companies. I have 22 companies actually under DRC ventures and a lot of people don’t know that. So there’s 22 companies that I’m actually in charge of right now, trying to make some good social changes in the world.
Joe Winger:
For our audience who wants to learn more about your and Rahm Roast Coffee, what are the best ways?
Dr. Christina Rahm:
DrChristinaRahm.com is my website.
I’m on social media at Instagram, LinkedIn
The root brand sells Rahm Roast at RahmRoast website. We also donate from every bag of coffee to philanthropy as well.
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Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
The Caesar salad was NOT invented in Italy!
The iconic dish, celebrating its 100th birthday this year, has roots in Tijuana, Mexico.
Foods ThatMatter John Robert Sutton
To celebrate, podcast host of CurtCo Media’s Foods That Matter and seasoned food archaeologist John Robert Sutton joined Juan José “Tana” Plascencia, the owner of Caesar’s Restaurant – home of the first Caesar salad – in person.
To eat some original recipe salad and chat about how, why, where, and by whom the dish came to be one of the most popular menu items in the US.
John and Tana’s intriguing conversation, starting with the recipe’s origins and ending with its worldwide prominence, is available on Foods That Matter on all major podcast platforms. You get a firsthand look at the backstory of Caesar salad, delving into all the rich flavors and history that made it such an important influence in the dining world.
Near or visiting Tijuana?
Join Tana at the centennial celebration at Caesar’s Restaurant on July 7, 2024. Plus, if you tell Tana that you listened to this episode of Foods That Matter – Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico – he will give you the authentic recipe to take home!
About Foods That Matter:
Come along for a culinary thrill as Foods That Matter transports foodies to corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as ‘The Indiana Jones of Food.’John unlocks the secrets to the globe’s extraordinary cuisines, as he’s been doing throughout his travels in over 120 countries while enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with quality products.
The presenting sponsor of Foods That Matter is Watkins, award-winning extracts, spices & herbs, seasoning blends, grilling rubs & marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868. The show is available on podcast platforms, including Apple Podcasts, Amazon Music, Spotify, YouTube and Goodpods.
About CurtCo Media:
CurtCo Media – with its talented producers and creative team – provides listeners with quality podcasts, featuring authoritative hosts, distinguished guests, and inspiring storytellers. The company presents many nationally-recognized series, covering topics such as scripted sci-fi (SOLAR), luxury (Cars That Matter, Travel That Matters, Wines That Matter) and others. -
Post Malone Returns to SoCal Aug 13 and 19 with the ‘If Y’all Weren’t Here, I’d Be Crying’ Tour
Post Malone Returns to SoCal Aug 13 and 19 with the ‘If Y’all Weren’t Here, I’d Be Crying’ Tour
GRAMMY® Award-nominated 8x diamond-certified global superstar Post Malone unveiled his anxiously awaited fifth full-length offering and one of the most anticipated albums of 2023, Austin, will arrive on July 28th, 2023. You can pre-order/pre-save—HERE.
Additionally, Post will release his next single entitled “Mourning” this coming Friday May 19, 2023 via Mercury Records/Republic Records.
Post also announced his return to North America with the ‘If Y’all Weren’t Here, I’d Be Crying’ Tour following his highly successful trek across the US and Canada last year and Europe this year for his long awaited ‘Twelve Carat Tour’.
The 2023 North America run will give fans his signature exhilarating performance with music from his upcoming album as well as fan-favorites in a completely reimagined show. Produced by Live Nation, the 24-date run kicks off on July 8 at Nobelsville’s Ruoff Music Center, making stops in Detroit, Toronto, Charlotte, Tampa, Atlanta, Dallas and more before wrapping up at San Bernardino’s Glen Helen Amphitheater on August 19.
“I love y’all so very much and I’m so excited to get out and do some more shows for y’all. Help me put a baby through college and come on out. Some cool new production, new songs, and a very very handsome man up on stage. Sending love to you and yours.” Says Post
TICKETS: Tickets will be available starting with a Citi presale (details below) beginning Wednesday, May 17 at 10am local time. Additional presales will run throughout the week ahead of the general onsale beginning Friday, May 19 at 10am local time on livenation.com
PRESALE: Citi is the official card of the Post Malone tour. Citi cardmembers will have access to presale tickets beginning Wednesday, May 17 at 10am local time until Thursday, May 18 at 11:59pm local time through the Citi Entertainment program. For complete presale details visit www.citientertainment.com.
VIP: The tour will also offer a variety of different VIP packages and experiences for fans to take their concert experience to the next level. Packages vary but include premium tickets, access to the World Pong League VIP Lounge, exclusive VIP gift items and more. For more information, visit vipnation.com.
IF Y’ALL WEREN’T HERE, I’D BE CRYING 2023 TOUR DATES:
Sat Jul 08 – Noblesville, IN – Ruoff Music Center
Sun Jul 09 – Cincinnati, OH – Riverbend Music Center
Tue Jul 11 – Detroit, MI – Pine Knob Music Theatre
Wed Jul 12 – Burgettstown, PA – The Pavilion at Star Lake
Fri Jul 14 – St. Louis, MO – Hollywood Casino Amphitheatre
Sat Jul 15 – East Troy, WI – Alpine Valley Music Theatre
Mon Jul 17 – Buffalo, NY – Darien Lake Amphitheater
Wed Jul 19 – Toronto, ON – Budweiser Stage
Sat Jul 22 – Mansfield, MA – Xfinity Center
Sun Jul 23 – Hartford, CT– XFINITY Theatre
Tue Jul 25 – Camden, NJ – Freedom Mortgage Pavilion
Wed Jul 26 – Bristow, VA – Jiffy Lube Live
Sat Jul 29 – Charlotte, NC – PNC Music Pavilion
Mon Jul 31 – West Palm Beach, FL – iTHINK Financial Amphitheatre
Tue Aug 01 – Tampa, FL – MIDFLORIDA Credit Union Amphitheatre
Thu Aug 03 – Atlanta, GA – Lakewood Amphitheatre
Sat Aug 05 – Dallas, TX – Dos Equis Pavilion
Tue Aug 08 – Houston, TX – The Cynthia Woods Mitchell Pavilion
Thu Aug 10 – Albuquerque, NM – Isleta Amphitheater
Sat Aug 12 – Phoenix, AZ – Talking Stick Resort Amphitheatre
Sun Aug 13 – San Diego, CA – North Island Credit Union Amphitheatre
Tue Aug 15 – Wheatland, CA – Toyota Amphitheatre
Wed Aug 16 – Mountain View, CA – Shoreline Amphitheatre
Sat Aug 19 – San Bernardino, CA – Glen Helen Amphitheater
GRAMMY Award-nominated phenomenon Post Malone
A 8x diamond-certified GRAMMY® Award-nominated phenomenon, Dallas, TX artist Post Malone regularly rewrites history, blurs boundaries, and incites internet-breaking conversation with every move.
Emerging in 2015 with a genre-less brew that inspired a movement, he delivered the diamond-selling “Congratulations” [feat. Quavo], achieved back-to-back #1 debuts on the Billboard Top 200, received countless multi-Platinum certifications around the world, and smashed one record after another with his Hot 100-topping hits. In 2022, he pushed boundaries again with his fourth full-length offering, Twelve Carat Toothache, which marked his fourth consecutive Top 5 bow on the Top 200.
It also paved the way for his biggest headliner to date, The Twelve Carat Toothache Tour, taking over arenas for multiple dates in major cities throughout the year. He even scored “the highest-certified single in RIAA history” with the 17x-platinum “Sunflower (Spider-Man: Into The Spider-Verse)” [feat. Swae Lee], netting the biggest single of his generation.
In 2023, he garnered a GRAMMY® Award nod in the category of “Best Pop Duo/Group Performance” for “I Like You (A Happier Song)” [with Doja Cat], marking his tenth career nomination in six years.
Three years prior, his 2019 third full-length, Hollywood’s Bleeding [Republic Records], represented an audience and critical high watermark.
Not only did it arrive at platinum status and eventually go triple-platinum, but it also reigned at #1 on the Billboard Top 200 for four weeks and returned to the chart for a fifth week, making for the longest run atop the chart of 2019 and the first release to do so in over a year.
The quadruple-platinum lead single “Circles” seized #1 on the Billboard Hot 100 for three weeks. It notably occupied a spot on the chart for a record 39 weeks in total. Speaking of making history, he performed a massively popular Nirvana tribute concert on YouTube, raising over $10,000,000 for the World Health Organization in the fight against COVID-19. Hollywood’s Bleeding followed the immense success of the triple-Platinum beerbongs & Bentleys, which also landed at #1 a year prior.
In the wake of beerbongs & bentleys, Post crushed a record in place for 54 years. He charted nine songs in the Top 20 of the Hot 100, notching “the most songs in the Top 20 of the Hot 100 ever.” Moreover, he also trounced the record for most simultaneous Top 40 Hot 100 hits with 14.
As of 2023, his catalog comprises the GRAMMY® Award-nominated “rockstar” [feat. 21 Savage” (Diamond), “Sunflower (Spider-Man: Into The Spider-Verse)” [feat. Swae Lee] (Diamond), “I Fall Apart” (5x-platinum), “Psycho” [feat. Ty Dolla $ign] (5x-platinum), “White Iverson” (5x-platinum), “Better Now” (4x-platinum), and more. Not to mention, he sold out numerous arena tours and hosted and curated his own mega-popular Posty Fest in 2018 and 2019. It all started with his quintuple-platinum influential 2016 debut, Stoney. With records under his belt that will likely never be surpassed and a generation of artists and audiences worldwide under his spell, Post Malone simply doesn’t stop.
