Sommarøy Spirits Expands Grocery Footprint at Jewel-Osco and Whole Foods
No more martini-induced headaches
Dreaming of an easier way to wake up the next workday without a martini-induced headache, or seamlessly transition to a glass of wine at dinner without feeling out of control? There are now more choices for the nearly 65% of adults nationwide moderating their alcohol intake.
Sommarøy Spirits – mid-strength gin and vodka with zero carbs, lower calories and two-thirds the alcohol of traditional spirits – is expanding its grocery footprint, offering more consumers a sophisticated, full-flavor option to embrace true moderation.
The no- and low-alcohol market grew by more than 7% in 2022 according to IWSR.
With an ABV of 27.5% – one-third less than the alcohol content of traditional spirits – Sommarøy is officially defining the mid-strength category as spirits between 25-30% ABV. As a result, retailers like Jewel-Osco and Whole Foods Market are now reserving shelf space to meet consumer demand for quality spirits between non-alcoholic and full proof.
Already available in major beverage retailers like Total Wine & More, Lee’s Discount Liquor and Binny’s Beverage Depot, Sommarøy Vodka is now available in 73 Jewel-Osco stores in Illinois and Sommarøy Gin is available at 53 Whole Foods stores across 12 states, with distribution anticipated to expand significantly by year’s end.
“People don’t want all or nothing when it comes to moderating their drinking
sometimes you want a mellow buzz
without going completely non-alc
or settling for a watered-down cocktail.
More consumers can now add the solution directly to their shopping carts.”
James Cosma
CEO and co-founder
Sommarøy Spirits
Sommarøy Spirits gets industry buzz
Landing on-shelf at major grocery retailers across the country are just some of the brand’s recent successes.
Sommarøy Spirits have also been awarded various industry accolades, including the New York International Spirits Competition (NYISC) Low Proof Spirit Producer of the Year. Sommarøy Gin and Vodka have won NYISC Silver (92 points) and Gold (94 points), 2024 SIP Awards Double Gold and Gold, a 97 and 95 rating from The Tasting Panel Magazine and Gold (93 points) and Silver (88 points) from Beverage Tasting Institute, respectively.
Start your moderation-minded journey today.
To find a retailer near you, mid-strength cocktail recipes and stay in the loop with the latest news and product drops, visit SommaroySpirits.com and follow @SommaroySpirits.
Sommarøy Spirits are premium craft-distilled Vodka and Gin with zero carbs, lower calories and two-thirds the alcohol of traditional spirits.
Crafted in small-batches with legacy distilling techniques, Sommarøy Gin and Vodka are 55-proof (27.5% ABV), unflavored and gluten-free with a smooth taste that can be enjoyed neat, on the rocks or mixed in a cocktail.
In addition to availability online at shop.sommaroyspirits.com, Sommarøy Vodka and Gin is available in more than 320 retail locations across the country (and counting) – including Whole Foods, Jewel-Osco and Total Wine & More. It is also available regionally in Illinois at select and Binny’s Beverage Depot locations, Nevada at Lee’s Discount Liquors and other independent retailers.
Sommarøy Spirits can also be found in Chicago at Gibson’s Restaurant Group, Boka Restaurant Group and Ballyhoo Hospitality locations. To find Sommarøy near you, visit www.sommaroyspirits.com and follow the brand on Instagram and Facebook at @SommaroySpirits.
YOU MIGHT ALSO LIKE
Why Everyone in L.A. Is Talking About This Bottle from On The Rocks Cocktails —And Dylan Efron’s Got One in Hand
Why Everyone in L.A. Is Talking About This Bottled Cocktail—And Dylan Efron’s Got One in Hand
From Beverly Hills rooftops to the American Music Awards in Vegas, On The Rocks™ Premium Cocktails is becoming the drink of the moment for Los Angeles tastemakers.
If you’ve been to a dinner party in Silver Lake, a pool day in Venice, or a rooftop gathering in West Hollywood lately, chances are you’ve already seen them—sleek bottles, bold labels, and cocktails so good, they taste like they came from a $20-per-drink mixologist.
We’re talking about On The Rocks™ Premium Cocktails, the bartender-crafted ready-to-drink cocktails that have officially made the leap from local favorite to full-blown red carpet royalty.
How big is this brand getting? It just returned for a second year as the official cocktail of the American Music Awards, serving drinks to celebrities, influencers, and VIPs live from the brand-new Fontainebleau Las Vegas. But make no mistake—this is still an L.A. story at heart.
From Westside to Worldwide
On The Rocks™ might be making waves in Vegas, but it was born for places like Los Angeles: where people love a great cocktail but hate waiting in line to get one.
At this year’s AMAs, while the music world’s biggest stars lit up the stage, On The Rocks™ was making headlines of its own. Guests were treated to their full line-up inside the lavish BleauLive Theater lobby, transforming the pre-show cocktail game into something more stylish, accessible, and yes—very L.A.
And backstage? Dylan Efron casually popped open a Margarita, toasted with an Old Fashioned, and showed America how to “Make it a Cocktail”—a moment that aired during the live broadcast and gave fans a peek into the effortless cool the brand is pushing.
You can check out his behind-the-scenes content on Instagram at @otrcocktails, and honestly, it looks more like an Echo Park house party than a backstage award show.
A Campaign Made for L.A. Life
Carol Robert, managing director of U.S. ready-to-drink at Suntory Global Spirits, summed it up perfectly:
“The American Music Awards are all about celebrating the moments that bring people together—and that’s exactly what On The Rocks™ is created to do.”
That idea is at the heart of their new “Make it a Cocktail” campaign, which made its primetime debut during the AMAs. The campaign flips the script on traditional drinking occasions—showing people ditching wine or beer in favor of a proper cocktail at times you’d never expect it. Think: an Espresso Martini at a backyard movie night, or a Cucumber & Lemongrass Mule at a Dodger game tailgate.
It’s all about elevating everyday moments, something Angelenos know a thing or two about.
The L.A. Factor: Convenience Meets Craft
Founded in 2015 by a group of industry vets who knew the pain of finding a decent cocktail outside of a high-end bar, On The Rocks™ delivers all the flavor and balance of a hand-mixed drink—minus the bartender, the mess, or the Uber ride home.
Their lineup reads like the menu at a trendy cocktail bar on La Brea:
The Aviation, Old Fashioned, Jalapeño Pineapple Margarita, Cosmopolitan, Mai Tai, and more. Limited editions like the Spiced Pear Whiskey Sour and Blue Hawaiian have become collector items for cocktail connoisseurs across town.
And now, with the launch of their sparkling canned line—Sparkling Lime Margarita, Mango & Mint Mojito, and Cucumber & Lemongrass Mule—On The Rocks™ is staking its claim on poolside coolers from Malibu to Marina del Rey.
Where to Sip in L.A.
Whether you’re hosting a movie night in Culver City, planning a beach day in Santa Monica, or pre-gaming for a night out in West Hollywood, On The Rocks™ is the go-to. You can find the full lineup at major retailers around Los Angeles, or just visit ontherockscocktails.com to stock up.
Follow @otrcocktails on Instagram for the latest drops, cocktail inspo, and behind-the-scenes celebrity moments.
Bottom line:
L.A. is a city that doesn’t wait—and now your drink doesn’t have to either. On The Rocks™ Premium Cocktails is delivering mixology-level cocktails without the fuss, and everyone from Dylan Efron to your neighbor in Brentwood is pouring one.
Big Papi’s Ultra-Premium Ozama Rum Just Landed in L.A.—Here’s Why You’ll Want a Bottle
Big Papi’s Next Power Play: David Ortiz Uncorks a Dominican Rum With Soul, Swagger, and Serious Flavor
In a town that thrives on reinvention, where tequila tastings compete with mezcal masterclasses and everyone knows their Negroni from their Paper Plane, the arrival of Ozama Rum might just disrupt L.A.’s sipping scene in the most unexpected—and welcome—way. But this isn’t just another luxury bottle with a celebrity signature. It’s Dominican-born, baseball-bred, and brimming with heart.
Launched by none other than Hall-of-Famer David “Big Papi” Ortiz, Ozama Rum is a lush, premium spirit that pays homage to the rhythms, rituals, and resilience of the Dominican Republic. And while Ortiz may be best known for smashing home runs for the Boston Red Sox, his latest swing connects straight to his roots—and it’s a clean hit.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” Ortiz says.
“I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
Rum, Reimagined
Named after the Ozama River—the same one Ortiz grew up fishing, swimming, and crabbing along as a boy—Ozama Rum isn’t just Dominican in spirit. It’s 100% Dominican in production. From the locally grown sugarcane to the fermentation, distillation, and
Taraji P. Henson Brings Hollywood Flair to the High Seas with Seven Daughters Moscato and Princess Cruises
Taraji P. Henson Brings Hollywood Flair to the High Seas with Seven Daughters Moscato and Princess Cruises
The Academy Award-nominated actress, entrepreneur, and proud Angeleno has teamed up with Princess Cruises to bring her fan-favorite Seven Daughters Moscato to travelers worldwide. The wine, celebrated for its vibrant, lightly sweet notes of tropical fruit and honeysuckle, is the latest addition to the cruise line’s Love Lines Premium Liquors Collection.
And for L.A. locals who already know Taraji as more than just Cookie Lyon or Melinda Gayle, this new venture is pure Taraji: bold, inviting, and full of heart.
“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” said Henson. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”
Headquartered right in Santa Clarita, Princess Cruises has long been a part of Southern California’s luxury travel DNA. With its proximity to the Port of Los Angeles in San Pedro—just a freeway ride away from Taraji’s hometown hustle—this partnership feels especially fitting. L.A. residents looking for a chic weekend escape can now sip on Seven Daughters while cruising down the Pacific Coast or setting out on a Mexican Riviera getaway, glass in hand and ocean breeze in hair.
“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
Seven Daughters isn’t just another celebrity wine—it’s a labor of love and creativity. As Strategic Advisor and Creative Collaborator, Henson has poured her personality into every bottle. For L.A. tastemakers and wine lovers, this means more than a quality drink; it’s a chance to connect with a star who has always stayed rooted in the community.
With her inclusion in the Love Lines Premium Liquors Collection, Henson joins a glamorous circle of fellow celebrity spirits makers including Jason Momoa and Blaine Halvorson (Meili Vodka), Camila and Matthew McConaughey (Pantalones Organic Tequila), Blake Lively (Betty Booze and Betty Buzz), Liev Schreiber (Sláinte Irish Whiskey), Jason Aldean (Melarosa Wines), Romero Britto (Love Prosecco), and Kylie Minogue (No Alcohol Sparkling Rosé).
For Angelenos used to spotting stars in Studio City or sipping cocktails in West Hollywood, the idea of toasting with a Taraji-crafted wine while watching the sunset over the Pacific feels just right. Whether you’re heading to Catalina for the weekend or sailing out to Alaska, Seven Daughters is now the perfect local-meets-luxury beverage choice.
The Love Lines Premium Liquors Collection, launched by Princess Cruises to spotlight exclusive, star-powered wines and spirits, is about more than just sipping—it’s about celebrating. And with Taraji P. Henson at the helm of her Moscato, there’s never been a better time to raise a glass to life, love, and L.A. style.
More details and sailing options available at www.princess.com.
You Might also like
-
LA’s Coffee To Go! Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans
LA’s Coffee To Go! Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans
Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.
Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.
Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.
“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”
Andy Fathollahi
CEO of SYSTM Foods
“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”
Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.
Flavors include:
Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.
Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.
Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.
Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.
The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.
Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.
For launch updates, please visit ChameleonCoffee.com.
About Chameleon Organic Coffee®
Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.For more information, please visit ChameleonCoffee.com.
Post Views: 616 -
Big Day for Oregon’s Willamette Valley Vineyards: Best Tasting Room! Best Wine Club! named by USA TODAY 10Best editors
Best Tasting Room! Best Wine Club! Oregon’s Willamette Valley Vineyards named by USA TODAY 10Best editors
An acclaimed panel of wine and travel writers and USA TODAY 10Best editors have awarded Oregon’s Willamette Valley Vineyards with two bests; Best Tasting Room and Best Wine Club in the country, taking the #1 and #2 spots, respectively.
The winery was established in 1983, and considering the field of more than 11,600 wineries in the United States, its recognition and accomplishments are no small feat.
A first-time win for Willamette, the award also demonstrates the fervent support of the winery’s robust superfans. With almost 5 million daily visits to the USA TODAY site, the 10Best Readers’ Choice Awards are coveted by winemakers across the country as a testimony to the wine tastings, food pairings and overall wine experiences.
According to USA TODAY, these nominations were carefully curated by a panel of subject matter experts for the Best Wine Tasting Room and Best Wine Club. 10Best editors narrow the field to select the final set of nominees for the Readers’ Choice Awards, and readers were allowed one vote per category, per day. In 2023, only one Oregon winery was on the top 10 list, with Washington and California wineries dominating.
Chef DJ MacIntyre
Willamette has 10,000 wine club members, and 26,000 shareholder members, the only Oregon winery that’s traded publicly.
WVV Founder and CEO Jim Bernau By Carolyn Wells-Kramer
“There’s no one like us anywhere in the world,” said Founder and CEO Jim Bernau. “It’s Willamette’s devoted members, customers and visitors who are fanatical about our tasting rooms and wine club, and they put us on the podium. Similar to the way we were funded with crowdsourcing, this accolade somewhat unexpectedly put us at the top, and no one knew where we landed in the polls until they tallied the votes,” he said.
“I’m happy to provide a top-shelf experience to guests and wine enthusiasts who want to share their joy with others and I’m proud to see an Oregon winery rise to the top.”
The Willamette Valley Estate Tasting Room in the Salem Hills is Willamette’s flagship, offering wine tastings, food pairings from Executive Winery Chef DJ MacIntyre, and memorable wine experiences overall. They have 10 total tasting rooms and replicate their upscale wine and food experience at winery restaurant locations in Lake Oswego, Vancouver, WA, Happy Valley and Bend. Guests can opt for an immersive stay among the forest and vines camping and glamping at Into the Woods in an RV or Airstream, or stay in well-appointed guest suites near the tasting room.
“Our pride in hospitality shows,” said Bernau. “It doesn’t surprise me that we have superfans willing to vote for us many times over the course of a month,” he said. “They’ll often tell us about their experience in person or on an online review site. But I am constantly surprised at hearing from fans in Europe or South America or Australia who travel all over the world for wine and tell us ours is the best wine experience they’ve ever had–wine, food, tours, view, everything. We’ve come a long way in 40 years and we’re proud to help shine a spotlight on Oregon wine through USA TODAY!”
“When we heard we were nominated, our marketing department quickly and efficiently got the word out to tens of thousands of our members via email and social media to vote for Willamette,” said Chief Operating Officer Libby Spencer. Coincidentally, the nomination window was open during Willamette’s Owners Weekend, and recycled paper postcards were printed with QR codes so people could vote quickly and sustainably. “Many owners commented to me that they appreciated how fast and easy the process was,” said Spencer, “and so they went back time and again to vote.”
Echoed Bernau, “Our community-funded model differentiates us from other wineries. These wine enthusiasts are super fans who provide support. It just so happened that they were at the winery during the voting period for their annual owner celebration. They helped each other remember to vote every day throughout the campaign.”
Willamette has an intricate but obviously effective way of tiering support for their wine enthusiasts.
At the top level, for Owners who have 300 or more shares of stock, perks like printed business cards for Owners, or discounted tastings and food at any of the 10 locations.
Willamette’s Wine Club has five different levels by subscription. Finally, anyone can book a tasting at the Willamette Valley tasting rooms by simply booking a reservation here.
COO Libby Spencer
As one of the five largest wine producers in the state of Oregon, Willamette sources all of its grapes from 500 acres in Oregon’s Willamette Valley, from Forest Grove to the South Salem Hills. They own and manage 1,018 acres of vineyard land consisting of thirteen estate vineyards with two more in the making, 234,000 cases produced in 2023, a new biodynamic vineyard and sparkling winery Domaine Willamette in the Dundee Hills and 346 employees.
About Willamette Valley Vineyards
Founded in 1983 by CEO Jim Bernau with the dream of creating world-class Pinot Noir while serving as stewards of the land, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine. In addition, all the vineyards have been certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon-Safe programs. With 1,000 acres under vine, Willamette farms its Estate winery in the Salem Hills, sparkling winery Domaine Willamette in the Dundee Hills, pioneering Tualatin Estate Vineyard near Forest Grove and Elton Vineyard in the Eola-Amity Hills. The winery has expanded in recent years to include 10 tasting rooms in Oregon, Washington and California – growth made possible by the stock ownership of many wine enthusiasts.
Post Views: 515 -
East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
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.
Post Views: 1,738
3 comments on Los Angeles Drinkers saying ‘Yes’ to less: Sommarøy Spirits Expands wider to Whole Foods