Of all the street food locations, do you have a favorite?
I haven’t been to every single vendor in America, so I’m not really an expert there, but Hansen’s Sno-Bliz is a very special place for me. I love Carnitas El Momo here in LA. They’re all pretty awesome. Internationally, I had such an incredible time eating in Vietnam. In Saigon, [we featured] this woman named Truoc in the first season, whose food is amazing, and then in Oaxaca, in our second season, [we had] Doña Vale, who makes memelas in the central market. There is one of the best things you’ll ever eat your entire life, so those are a couple of my favorites.
What is your go to fast food order?
I’m a California guy, so I love In-N-Out. I don’t eat it very often. I’m going to be honest, I’ve become quite a food snob from making all these food shows.
Hazard of the trade.
Yeah, it’s rough. You can play me the smallest violin in the world for that one. My go-to here in LA, I love tacos. Tacos are the best. As far as a very quick, fast food thing, I don’t know if this qualifies, but there’s a woodfired Peruvian roast chicken place close to me that’s amazing called Pollo a la Brasa, so that’s my favorite takeout, grab-it-quick kind of place.
What’s one chef you would love to have cook dinner for you?
I don’t think I’ve ever been asked that question before. I’m going to go with a chef who’s no longer with us, because there’s too many people living and I don’t want to pick favorites, but there’s an amazing Irish woman named Myrtle Allen who is the Alice Waters of Ireland, and I love her cookbook, and I cook from it a lot. I love really simple, delicious food made with good ingredients, so I’ll say Myrtle Allen, but it would change minute by minute based on when you ask me.
What’s one ingredient you can’t live without?
Coffee and salt. Everyone under-seasons their food when they cook at home, so I’m a pretty heavy salter. When you eat a lot you become very attuned to when people don’t use enough salt.
Street Food USA is streaming now on Netflix.
This interview has been edited for clarity.