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Description
Host Mayor Frank Cownie visits with Dos Rios Chef Aaron King and 1260 AM La Reina Radio Station in celebration of Hispanic Heritage Month.
Exec. Producer: Amelia Hamilton Morris
Assoc. Producer Shekinah Young
Video Production : Digital Matters Kris DeBolt
Help us caption & translate this video!
https://amara.org/v/C0tFh/
A
Hi
I'm
Mayor,
Frank
County,
and
this
month
we're
celebrating
hispanic
heritage
month.
It's
nationally
recognized
in
the
time
frame
between
September
15th
and
october
15,
so
we're
going
to
go
down
to
dos
rios,
which
is
where
we
are
right
now
and
we're
going
to
meet
with
aaron
King
and
he's
going
to
talk
about
a
little
bit
about.
What's
going
on
down
there
there's
a
new
sound
in
the
air.
We're
going
to
visit
with
juan
Rodriguez
at
1260
am
Lorena's
Spanish
radio
station.
It's
going
to
be
exciting.
Stick
with
us
we'll
be
right
back.
B
With
Des
Moines
new
smart
card
parking
meters,
there
is
no
need
to
carry
around
a
pocketful
of
change.
There
are
a
thousand
parking
meters
that
now
accept
the
new
smart
cards,
use
your
smart
card
at
Downton
meters,
insert
the
card
and
buy
time
on
the
meter.
Come
back
insert
the
card
again
and
the
remaining
values
refunded
back
to
your
card.
You
can
purchase
smart
cards
at
any
one
of
the
three
vending
machines
which
are
located
at
City
Hall.
A
We're
in
the
dining
room
now
of
Dos
Rios
and
I'm
here
with
aaron
King
and
Aaron's
chef
here
at
dos
rios
aaron,
welcome
to
City
spotlight.
Thank
you.
Talk
to
us
a
little
bit
about
those
reels
and
what's
going
on
here
and
how
the
theme
works
and
talk
a
little
bit
about
your
cooking
and
your
experience
and
absolutely.
C
Well,
Dos
Rios
has
been
around
for
a
little
over
three
years
now
and
down
here:
Court
Avenue
too
busy
district
of
Des
Moines.
Obviously
it's
a
nice
place
to
be,
especially
for
a
large
restaurant
like
we
have
Dos
Rios
has
seen
a
lot
of
changes
in
its
menu
and
its
approach
to
things,
but
still
a
lot
of
things
that
remain
consistent.
We
have
a
diverse
menu,
so
we
have
a
lot
of
traditional
items
that
are
prepared
a
little
bit
differently
than
what
you
might
find
it
at
other
Mexican
restaurants,
around
town.
C
Well,
for
instance,
when
you
go
to
majority
of
Mexican
restaurants
in
town
and
you
order
an
enchilada,
it
comes
out
of
a
steam
table,
it's
covered
in
sauce
and
topped
with
cheese,
and
so
it's
more
of
a
casserole,
whereas
RK
re
enchiladas
are
much
more
authentic.
So
we
make
a
rub
forum
out
of
chilies
and
in
butter
and
oil,
and
we
rub
the
tortillas
fill
them
with
the
filling
and
then
they're
actually
cooked
off
in
the
oven.
C
So
there's
not
a
real
heavy
sauce
on
them,
they're
a
nice
baked
enchilada,
and
then
we
serve
our
enchilada
saucers,
which
is
a
green
Verde.
Sauce
on
the
side
with
those
the
tacos
are
more
similar
to
what
you
would
find
at
one
of
the
taco
trucks
around
town,
which
are
just
like
the
taco
trucks
you
would
find
in
Mexico.
So
that's
what
I
mean
by
more
authentic
on
this
okay.
C
We
have
our
entree
section
in
our
appetizer
section,
which
is
allows
us
to
have
a
little
more
fun
with
with
the
with
the
cuisine.
We
use
a
lot
of
classic
techniques,
a
lot
of
ingredients,
and
we
may
play
off
of
culinary
trends
that
are
going
on
around
the
country
or
around
the
world,
bringing
in
ingredients
from
other
regions
a
little
bit
just
to
help
enhance
the
the
traditions
of
the
Hispanic
culture
in
their
food.
C
So
you
know
bringing
in
clams
with
chorizo
on
the
appetizer
menu
is
a
great
dish.
We
just
started
doing
so.
It's
clams
sauteed
with
chorizo
traditional
Mexican
sausage,
and
then
we
braise
them
in
beer.
You
know
the
pork
bellies
and
bringing
in
snapper
and
a
lot
of
nice
fresh
ingredients
that
we
get
to
have
fun
with.
So
it's
a
diverse
menu
and.
C
You
know
like
any
restaurant
or
the
majority
restaurants,
we
have
our
mainstays,
the
traditional
the
traditional
items
of
the
enchiladas
tacos
quesadillas
mocha
head
days.
Those
items
remain
year-round.
The
entrees
and
the
appetizers
is
the
ones
that
we
switch
out.
So
we
have
some
entrees
in
there
that
are
crowd
favorites,
and
so
we
don't
mess
with
them.
We
may
tweak
them
here
and
there,
but
their
ingredients.
You
know
salmon.
You
need
a
salmon
when
you're
on
your
menu
year-round.
C
However,
when
when
wild
salmon
is
in
season
coming
up
here
soon
we'll
be
bringing
in
bringing
in
wild
salmon
from
Alaska,
so
there's
seasonality
there.
But
then,
yet
we
do
we're
about
ready
to
start
working
on
our
fall
and
winter
menu
to
bring
in
some
new
items
switch
out
some
of
the
summer
items
bringing
in
more
robust
flavors
warming.
All
those
approaches
to
the.
A
C
We
do
churros,
which
are
the
fried
cinnamon
dough.
We
do
flaunts,
we
ooh
a
tres
leches
cake,
which
is
one
of
my
favorite,
was
actually
my
wedding
cake
or
my
rehearsal
dinner
cake.
So
it's
a
it's
a
cake
that
you
soak
three
times
in
milk,
and
so
it
soaks
up
all
this
milk
and
its
just.
Oh,
it's
so
juicy
and
it's
wonderful.
We
make
all
of
our
desserts
in-house.
We
have
a
caramel
cheesecake,
so
throughout
the
whole
menu.
There's,
there's
a
lot
of
tradition
involved.
Our
staff
in
the
back
is
wonderful.
C
They
all
have
a
long
family
history
of
some
of
these
dishes.
So
it's
funny
because
there'll
be
one
dish,
just
like
just
like
our
traditional
American
dishes,
where
there's
one
dish
each
one
of
them
as
a
different
way
of
making,
and
so
we
bring
a
lot
of
those
things
into
our
food
into
the
way
we
approach
them
and
use
everybody's
input
back
there.
So
it's
it's
a
it's
a
fun
kitchen
organ!
Well,.
A
C
A
A
C
C
A
C
A
A
C
Was
a
culinary
school
of
the
color
institute
of
america
in
Hyde,
Park,
New,
York
and
so
I
had
very
extensive
training
out
there,
but
for
me,
I
eat
a
lot
of
Latin
cuisine
ago.
I
spent
a
lot
of
time
on
San
Jose,
San
Francisco
area,
my
wife's
from
San
Jose,
so
I
learned
a
lot
of
what
I
know
about
Latin
cooking
for
my
books,
the
prep
cooks
in
the
basements,
the
line
cooks,
the
food
they
running
from
their
mothers.
C
C
C
C
C
Or
zesty
refine
is
very
earthy,
so
now
we
take
our
pork
belly,
which
here
at
two
of
our
diamond
grub,
we
would
have
let
these
sit
overnight.
Pork
belly
rub
on
with
the
rub
on
that
way.
It
penetrates
well
tenderizes.
The
meat
pork
belly
is
the
actual
belly
of
the
animal
is
what's
used
to
make
bacon,
but
it
just
comes
in
an
uncured
form
for
this.
C
Can
we
start
adding
the
rest
of
our
ingredients
so
again,
we'd?
Add
our
onions
in
our
garlic
you'll
see
that
we
had
a
lot
of
the
same
ingredients
that
we
put
in
the
rug.
This
way
we
have
them
cooking
for
different
amounts
of
time,
they're
added
at
different
stages,
which
will
give
us
that
beautiful
depth
of
flavors,
that's
common
in
welded,
Latin
cuisine.
D
C
C
C
For
leftovers
for
tacos
quesadillas
and
those
kinds
of
things,
so
this
point
winner,
chicken
stock
I
just
add
a
little
bit
more
than
a
double-faced,
a
good
amount
of
fresh
cilantro,
and
this
would
be
covered
to
go
into
a
350-degree
oven
for
approximately
four
hours.
And
so
these
are
totally
tender.
Just
like
any
of
this
to
me
that
you've
ever
made
any
crock
pot
dish
same
types
of
things,
and
it
would
actually
work
very
well
in
a
crock
pot.
C
C
C
C
C
C
C
A
E
E
E
I'm,
a
computer
engineer,
I
went
to
the
College
seven
years
in
my
country,
Colombia
South
America
I
got
my
degree
in
Computer,
Engineering
and
I
was
working
before
I
came
here.
I
was
working
in
Computer
Engineering
there
in
my
country,
for
a
government
company
when
I
move
in
2003
here
to
us,
I
came
helped
by
my
sister.
E
She
called
me
to
come
here
and
I
start
working
for
insurance
and
I
like
the
business
there.
In
Chicago
months
later,
I
found
opportunity
to
come
year.
Two
to
des
moines
and
I
see
the
that
it
was
an
insurance
business,
latino
and
I
start
working
on
that
and
I
started
trying
to
find
a
day.
They
are
the
way
to
open
I
insurance
business
here
in
Des
Moines,
and
once
I
move
I
watch.
E
I
don't
know
I
visit
the
more
person,
it's
a
beautiful
city
is
a
beautiful,
beautiful
estate.
Pretty
clean.
A
very,
very
clean
I
mean
is.
This
is
something
very
very
I
like
it
to
grow
the
family
to
to
do
business.
Is
I
love
the
morning
I
love
Iowa,
I'm,
very
happy
and
very
proud
to
be
here
and
I
got
a
really
nice
opportunity
to
come
to
the
Moines,
and
now
I
am
very
happy
with
different
kind
of
businesses
that
I
have.
A
E
Queen
yeah
and
before
I
I
tried
to
to
take
some
information
to
the
people
to
the
community,
and
it
was
hard
to
do
it.
He
was
expensive.
People
doesn't
care
much
about
about
giving
the
people
information.
The
other
I
mean
the
other
stations,
Latino
ready
stations
and
they
they
didn't.
Give
me
the
opportunity
to
transmit
the
message
to
the
people
and
I
I
said
I
have
to
to
get
a
radio
station
to
work
with
the
community
to
how.
A
E
E
E
Genome
use
Julia,
annuitant,
music,
we
have
different
kind
of
music,
we
got
Mexican
groups
and
most
of
the
musical.
According
to
the
people
who
lives
in
Iowa,
we
got
seventy
four
percent
of
people
from
Mexico
who
lives
here
in
the
in
the
state.
So
we
can
around
seventy
percent
of
music
from
Mexico
I.
E
We
can
I,
we
we
hope
to
reach
at
least
sixty
seventy
percent
of
the
Latinos
in
Okinawa.
We
have
different
ways
to
reach
them.
We
have
internet
to
listen.
The
radio
station
we
got.
The
call
to
listen
is
a
very
good
tool.
You
can
call
from
any
phone
fixed
phone
or
mobile
phone
called
the
one
number
and
you
can
start
listening
the
radio.
We
got
the
androids,
we
got
the
programs
to
Android
blackberries
iPhones
anywhere.
You
can
hear
that
radio
we
have
even
people
who
listen
us
in
Hawaii
and
Russian
I,
don't
know.
Okay,.
E
A
E
Is
the
web
page?
It's
it's!
It's
working!
Well,
we
got
like
I
say
before,
like
1200
people
in
facebook,
this
is
our
six
week
and
we
got
a
lot
of
funds
now
and
we
are
growing
fast,
maybe
hundred
or
more
on
a
week,
and
then
we
are
getting
now
a
sponsor.
We
are
getting
some
sponsors
and
that's
going
to
help
us
to
to
continue
growing
in.
A
Terms
of
your
broadcast
in
in
your
programming,
so
you
do
a
little
news
weather
in
the
morning
and
then
music
and
then
ten
o'clock
you
give
them
a
local.
You
know
Latino
news:
how
does
the
rest
of
the
day
work
and
how
many
on-air
personalities
do
you
have
to
be
able
to
do
this
and
is
a
24
hours?
It's.
E
24
hours
we
have
two
djs
from
7am
to
5pm
the
other
part
of
the
is
music
and
just
we
run
commercials
and
information
about
a
about
the
community,
but
we
have
their
from
10
15
to
11.
We
invite
people
from
the
community
immigration,
the
police,
different
people
who
can
give
information
to
the
to
the
to
the
people.
Different
gases
that
share
information
do.
E
Its
energy
of
Mormon,
a
thing
is
I
interview.
She
can
cheese,
she
do
the
interview
to
prepare
the
interviews
and
every
day
we
have
a
different
people
yeah
every
day,
once
a
day,
we
got
it
for
my
business
insurance.
We
do
already
talking
about
that,
telling
the
people
what
what
is
the
important
with
insurance
and
teaching
them.
Many
people
doesn't
know
about
insurance.
Who
can
people
who
come
from
different
countries
in
Central
or
Mexico
or
Central
America?
They
are
knowable
insurance
there
because
they
don't
have
cards
the
horses
dozen
a
deterrent
in
not.