Hey, what's going on, guys? Welcome back to the Jeremy Scott Fitness Podcast Radio show.

Coming to you on a Tuesday here, May the 5th, 2020. Happy Cinco de Mayo, all of you peeps out there listening.

And what are the odds, right? That it's Taco Tuesday, but it's also Cinco de Mayo on the same day. I don't know how often that

happens. I guess I could research it, but I do feel bad for all of my, you know, Southwest, you know,

Mexican-inspired restaurants here that probably were banking on this being the most epic

Taco Tuesday of all time in Cinco to Maya with all the parties and the

specials and the deals and the events. So if you're listening to me and you guys are in a place

where the restaurants are open and you can go do it in a way that you feel safe, please go

support the local mom and pop, you know southwest mexican spots or if you can do

you know the curbside pickup for tacos and margaritas and guacamole please do because i know

those guys are probably hurting right now and especially if it's in a place where it's high season

and this is what they you know forecasts for them to bring in a lot of revenue. I know they need it, you know, probably now more than ever. So please, if you can do your part, I know my wife and I will, even if it doesn't fit our macros, we'll make an exception, you know, for this season because I think sometimes it's more important to support those types of places and just worry about yourself, if you will,

which brings me to thinking about guacamole.

I haven't had guacamole in a long time.

And I'll share the story quick, which has nothing to do with today's podcast, by the way.

But I don't think I had guacamole until I was 25 years old.

And I remember the first time I had it, my wife took me to J.W. Star Pass, which is down in

Tucson, Arizona, south here of us in the Scottsdale area.

It's a beautiful resort.

I enjoy it.

They actually have a great barbecue place, too, in the golf course over there.

But that's the first time I had table side guac made for me at a restaurant. And, man, I was it. They actually have a great barbecue place, too, in the golf course over there. But that's the first time I had table side guac made for me at a restaurant.

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