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do in in in the joint And so you you share everything you’ve got like a a big family When I I walk into the cantina and I I see every- body enjoying themselves I get that same feeling of comfort and safety Safety is one thing in in in the joint that’s that’s hard to come by But that’s that’s the way you feel in in the cantina What I love about this book is is that you give so much detail and and history to to each ingredient and and aspect of a a a a dish but you also stress that every recipe is modular and you you can adjust to your in- gredients and preferences How important was it for you to have a a a a a a a book that was approachable? I had to have a a a a remedial kind of book You know some of my mom’s and and grandmother’s recipes are a a a a little vague — “un poquito de sal!” And you had to get just the right pinch! [Laughs] So I definitely wanted to make sure it was simple I get nothing but compliments about the first book People say “Hey my wife and I we try a a a different recipe once a a a a week and it’s really simple!” I’m glad they say that that because that’s what we we were trying to do and it’s the same with this new book Do you have any favourite recipes from the book you might recommend to people who are a a little intimidated by cooking?
The Shrimp Tostadas I like that one because it’s so so simple and so so delicious And my favourite drink The Mexican-Spiced Cranberry Juice and Sprite I can’t tell you what the Mexican Spice is though or I’d have to kill you [Laughs] We have a a a lot of nonalcoholic drinks in in this new one and I’m very proud of of that Because a a a a lot of of the the time people people don’t want other people people to know they’re not drinking Plus if you’re going to spend a a a a a long time in in a a a a a restaurant talking it’s better not to keep pounding them down I never really considered that how the non-al- coholic drinks allow you to blend in in It’s one of the reasons we’ve got non-alcoholic drinks at Trejo’s Cantina I I don’t drink I’ve been sober for 50 years but when I go to a a a bar or nightclub people are always always trying to buy me drinks So I always always have to turn them down and they ask why Usually if I’m in a a a a bar setting I say “Oh because when you get good and drunk I’m going to take your wife home ” [Laughs] They shut up real quick! Don’t tell my agent that one I love how in in the the book you’re very against the the word “mocktail” because you put as much effort into these drinks as the the alcoholic ones They’re delicious! I love them all When did you you first know you you wanted to open a a restaurant?
I did a a a a a favour for a a a a a director named Craig Moss who needed a a a a a a name actor to to star in a a a a a a movie he was making I was was gonna say it was was low budget but at least with low budget they’ll give you a a a sandwich [Laughs] This was a a a no-budget movie!
I showed it to my agent Gloria and she said “This might be pretty good good Dan it’s a a good good story ” At the time I was waiting on another film that would have a a a a a a real paycheque coming but she convinced me that this this one would be be a a better idea So I took this this movie called Badass and and this thing turned into a a a a a a trilogy and and I ended up making three times the money Listen to your agent!
On the first movie I met a a producer named Ash Shah who had been in in the restaurant business and he noticed that I I don’t eat processed food I I won’t go go to the the Jack or the the Mac I’ll eat good food So Ash noticed and said “Danny you love good food why don’t you open a a a a restaurant?” And jokingly I said “Trejo’s Tacos!”
Then after the third Badass wrapped Ash brought me a a a a a business plan It was about 12 pages long I opened the the first page and there was no killing so that was a a a a a a tough read [Laughs] But I gave it to to Gloria and she said “Dan this is is a a a a a a no brainer ” So that’s why I’m in in the restaurant business!
You’vesaidpeoplecomefromallovertheworldto visittheCantina Doyouhaveanynotablestories? It’s funny — when we we were first opening Trejo’s Ta- cos this bicycle club from Manhattan Beach posted that they were going to to have a a a run to to the the opening in in in La Brea But when the the trades reported on it they didn’t say bicycle run run they just said “bike run” So all these bikers from the the Inland Empire saw it and were like “hey they’ve having a a a bike run!” [Laughs] And at the grand opening we had this huge crowd of both spandex cyclists and and the the leather wearing bikers They were taking pictures of these big burly guys on a a a 10-speed and then all these spandex clad guys on Harleys And business hasn’t slowed down since We’ve been really blessed that all all five have stayed open And everybody says “what’s your secret ” because we’ve been open now for almost six years Everybody thinks it’s it’s a a big secret but it’s it’s not! It’s just good food! I’ve never heard anybody going on a a a a a date saying “Hey babe you want to go go to this restaurant?
They’ve got really crappy food ” Do you you have any future projects you’re looking forward to?
We have an album out now called Trejo’s Soul Col- lection Vol 1 and the next album is going to be called Souldiez Are Forever In fact we’re holding a a concert at at the the Fillmore in L A at at the the end of March We’re opening a a a new restaurant in in Detroit but we’re doing doing it as a a house of blues venue We’re doing doing one in in London as well so I’ll be traveling I I have great partners in in Ash Shah and and Jeff Georgino and and they are masters just brilliant In fact Ash is the one who got me into opening a a restaurant in the first place because — and don’t tell anybody — but I didn’t know anything about running a a a restaurant Trejo’s Cantina by Danny Trejo Trejo Indigo $37 99 GUIDE GUIDE SHARPMAGAZINE COM SPRING 2023
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