. male announcer: nbc bay area presents sabor del valle on your "comunidad del valle." "comunidad del valle with damian trujillo." damian: we begin with the founder and organizer of that great event sabor del valle. ray canstaneda is my guest on the show once again. ray, welcome back. how many years is this now, and did you ever--? how blown away are you that it's come this far? ray sing canstaneda: ten years, it seems like we just started yesterday. it was a lot of work, a lot of fun, and i think the most satisfying is when you see the results and you give the checks to the nonprofits.

but, yes, it's been a lot of fun. a lot of different vintners throughout the years, different restaurants, chefs, artists, and all for a great cause. damian: yeah, well, and how are you able to convince--? for instance, here we have from the maldonado vineyards. how were you able to convince these powerhouses to come into silicon valley? ray: well, that one's--good friends of mine are enrique lopez. he's the owner of encanto vineyards. and my wife and i took him and his wife to my friend's ranch in san miguel de allende back in april. and i said, "you know, i need some more vintners." he goes, "call guillermo, he's the president of mava." and then guillermo invited maldonado. and i was telling hugo a few minutes ago that i had talked to him about five years ago, and i invited. he says, "oh, we're busy." and i said--i just kept goin'. and then i was heard he was comin', i said, "man, that's--" well, they're legends.

to me, it's an honor to have them and have a lot of these vintners that we've heard about at our event this year, you know? damian: all right, well we're lookin' at video from, i think it's last year. this is just a time to taste some delicious wine made by our latino vintners all across wine country and taste also some delicious food also catered by local restaurants. talk about just what people are able to-- ray: well, the food is a great part of it, and we're glad to have jorge back. jorge has been super busy the last five or so years. damian: jorge with chacho's. ray: from chacho's in san patricio, and they will be catering to the vip. their cuisine will be available for the vips only, and we're excited about that, to have him back. he always--i remember one year, and he had given me the menu, "and i'm gonna make chile verde." i said, "what else do you do, jorge?"

he said, "i do ribs, and spaghetti, catering." i said, "ribs?" and i said, "let's do some ribs." and he did, and that was the first thing that went. but it's been fun throughout the years to have, like i said, the food's a big part of it. without the food and the vintners, it would be sabor de nada. both: [laughing] ray: you know? damian: and so, basically, for those who've never been, and i don't know why, to sabor del valle, you invite about a dozen latino vintners, and they come, they pour their wine, and people can also taste some delicious food and enjoy some music and camaraderie. ray: great music, we have mariachis that'll play for an hour, and then later on, from 9 to 11, orchestra latin heat, and they're incredible. it's a 12-piece orchestra. the plaza, as some of you know, it's open, and you just hear the palm trees. there's always a cool breeze. we have some great artists there too. frankie franco, his art is at chacho's, and he'll be painting, hired by the city to do a mural on the mezcal wall

right there on san fernando. so, we're very excited about it. and of course, virginia olivares, a lot of her--a lot of people remember her. she's a great artist that left our area 18 years ago. she'll be flying in. she did our poster, our painting. so, we're very excited about the total program. and then, like i said, we have dignitaries, politicians. i said, "i've got them in these stacks of certificates. just send a check instead," you know? both: [laughing] ray: you know, "send the money." damian: you mentioned it at the top, and it's the nonprofits who are the real beneficiaries of all this. talk about that, and who the beneficiaries are this year. ray: beneficiaries this year are teen challenge women and children's center, and that's up on alum rock avenue, and that's where, after the women, the mothers have gone through rehab, they reunite them with their children. and then, of course, mexican heritage plaza, the school of arts and culture.

and ace valley family ymca. and then rotacare. rotacare was started by rotarian doctors over 30 years ago, and it's free medical and prescriptions for the uninsured. they don't ask any questions. they just take care of you. and we've gone, and you'll hear testimony. you'll hear some testimonies, especially from someone from teen challenge. it'll stop you in your tracks, you know? damian: so, basically, you're able to come and enjoy some delicious food, taste some fabulous top-shelf wine, but at the end of the day, it's all going to people who could really use the funds. ray: exactly, i mentioned this before. if it was just a party or somethin'--i think you asked me several years ago, "if it was just a party, it would have been over a long time ago." but there has to be a reason. there has to be a cause, and we felt from the get go

that we could do this. and it has been a nice ride. and i have to tell this story. about five years ago, teen challenge, they had 40 women and children. they didn't have air conditioning, just fans. and the director said, "well, we have fans." i go, "fans?" so i called a fellow rotarian and a sponsor, and within two months, they had air conditioning, centralized air conditioning and heating installed. and those are some of the things that are very gratifying for me to see the community can get behind. you'll have a great time. we'll have somebody painting the children, children are free, painting their faces and everything. but you'll hear some powerful testimonies. and for the vip, we also have a chocolatier, and she is from guadalajara. i was talkin' to her this morning, and you should see her work, oh, gosh. so, we are gonna spoil the vips. that means the vintners, the restaurants, and the sponsors.

damian: and there is the information. it's wine country in silicon valley. it's july 19. it starts at 6:30 at the mexican heritage plaza in san jose, and sabordelvalle.com, and also--oh, it's at .org, sabordelvalle.org, and then maldonadovineyards.com for more information. you can log on and find out more about this great event called sabor del valle. ray, thank you so much for what you're doin' in the community, as always. ray: thank you, thank you for supporting it. damian: and up next on the show, maldonado vineyards and chacho's restaurant; stay with us.

this year, hugo maldonado with maldonado vineyards, and jorge sanchez is the owner/proprietor of chacho's restaurant right here in san jose. welcome to the show. jorge, welcome back. jorge sanchez: thank you. damian: hugo, tell us, first of all, about the fine wines that you brought. as i mentioned, a lot of the vintners the mava vintners, mexican american vintners association, it's all top shelf. i mean, you're not gonna get some lower-shelf wines. hugo maldonado: that's definitely correct. all of the mava members are producing top-quality wines.

they are ultra-premium high quality. we are focusing on making the best wines that the napa valley can produce, and we're proud to be showing 'em to you guys here and sabor del valle. damian: it sounds like ray is a little hurt that you weren't here five years ago. now he's glad that you're here. [laughing] hugo: that's what i understand, but quite honestly, i don't think ray had invited me. i think he's got me confused with somebody else 'cause we've been hearing about the great event for years, and we were more than wanting to be part of it, and we just never got the invitation. damian: oh, it's great for you to be here. talk about the wines that you have up here today. hugo: so, today, we have here our chardonnay and a red blend and a cabernet sauvignon, all from napa valley. damian: and again, all top shelf and-- hugo: all top shelf. they're barrel-fermented chardonnays. the cabernets, it's a full-bodied, really well-structured cabernet. your typical big, bold, napa valley cabernets. damian: all right, what are you able to pair these with, jorge, at chacho's? jorge: well, at chacho's, i mean, we have

a multitude of things that we could pair 'em. we just gotta, you know, see how complex the wine is, and then we can look at what we can pair 'em with. damian: i've known you for a long time, jorge, and i know that when people call and say, "there is a benefit. is there anything chacho's can do to help?" and you rarely, if ever, say, "no." jorge: that's our mission. i'm from the community. i'm about the community. my family's about the community. i mean, you know, your family knows my family very well. and, you know, our family's about community. so it's all about giving back. that's our mission. damian: all right, the name "chacho's," is there a history behind chacho's, or--? jorge: yeah, i had a brother. his name was chacho. he was a travieso. he got in trouble all the time. damian: [speaking foreign language] jorge: "jorge" doesn't sound as good as "chacho." damian: [laughing] hugo, is there anything along the way that you've learned what maybe your wines could pair well with? if it's spicy food or not, or--?

hugo: both, really. i mean, like this chardonnay, that pairs really well with fish, with chicken, with some of the white meats, all of the seafood. that's the chardonnay. the cabernet, you want possible a little bit of mole. it pairs really well mole. the always a nice cut of red meat, a ribeye. ribeye's one of my favorite cuts, and it pairs really with our cabernet. damian: bone in? hugo: bone in, definitely, yeah. damian: [laughing] well, i was talking before the lights came on about, you know, just our kind of related history. and are you one of those also who picked the crop, or who worked in the vineyards and now is on the other side? hugo: definitely, we are a farming family. we're really campesinos. we're farmers in napa. my father came to the us in 1962 as a migrant farm worker. he picked pears, apples, strawberries up and down the state of california, whatever was in season. so, i grew up working in the vineyards with my father, and we're all about the land.

we're farmers primarily there in napa, so. damian: so, who would be better at making wine than those who work the land? hugo: i agree with that. that's a very true statement because high-quality wines, they're made in the vineyard. if you focus on growing high-quality grapes and you grow high-quality grapes, all the work is easy in the winery. it's like with food. if you don't start with a high-end product, you're not gonna achieve a high-end meal, high-end result, so. damian: i know there was a while there, jorge, where restaurants were closing downtown, and you've managed to stay open and flourish and succeed. what's been the secret for you? jorge: i think as i just stated, you know, my family started as campesinos, you know? my uncle worked here in the winery as well, and worked in--food, so we're grown up with this labor of love. you know, we work hard. you know, i'm right here, and he has dirt under his uñas and i have grease, you know?

and so we're in there. we're part of, you know, the labor. so we, you know, i'm in the kitchen, you know, sweatin' over that hot stove. and he's under the sun sweatin' over the sun in the fields. and so, it's about being in the kitchen, being on the floor, getting to know our customers, getting to know our products, and working when the economy is difficult. damian: right, and you're about to open a second venue now in midtown san jose. jorge: yep, right there on the corner of bascom and san carlos, our second location, and we're very excited. it's a labor of love for sure. damian: what does that say for your clientele who keeps coming back and wants more? jorge: you know, we have an amazing clientele base. i mean, it's funny. i could tell ya right now that i have, like, a second generation of chacho's employees working for me. damian: is that right? jorge: and 2/3 of 'em are all friends' kids. it's pretty amazing. it's awesome when you see, you know, 23, 24, 27-year-olds and you knew them as babies, and they, you know, and they've grown up at chacho's, it's awesome.

damian: all right, well, both chacho's and maldonado vineyards will be at sabor del valle, and there is the information on your screen again. july 19, starts at 6:30 at the mexican heritage plaza, open plaza, pouring wines from napa valley from all of our latino vintners. we'll have more. stay with us. ♪

we were--jorge was talking about the dirt under your uñas, and that's so true. being that you are, or you were a campesino, does that give you, not that you need it, but more appreciation for what your workers do at your vineyard? hugo: definitely, definitely, like i was telling you earlier, we are campesinos. i grew up working in the vineyards. my father still works in the vineyards, and he came here as a migrant farm worker. so, we know what it is, how hard the labor is, and we appreciate the labor that our community, our people do. they come here to work hard and contribute to the economy.

it's a very challenging, very hard job that they do, and we truly appreciate what they do for us. damian: at what point did you decide and why did you decide, you know, "i wanna leave this side of the vineyard industry and move over to the production side?" hugo: well, i don't think there was a single moment in time when the light turned on. i think it was just a natural evolution. my father became a vineyard manager for a winery in salina. he saved up enough money and bought a small piece of land. we planted a small vineyard. by that time, i was attending uc davis, studying wine making, and so it was more of a natural progression. i was at the university studying wine making, so my father had a vineyard. we kept a little bit of fruit. we made a little bit of wine. we got lucky. the wine sold out. next year we did a bit more. a few years later, we built a small winery up in calistoga, and we've been gradually growing.

but i don't think there was one specific moment where a lightbulb turned on. it's just, i think, the natural evolution of hardworking people. damian: and you just said, "hmm, i can do this." you're tasting the wine, and you said, "you know, i can do--why can't i do this?" hugo: definitely, definitely, we know the business from the ground. we know how to grow the grapes. we've been growing the grapes for many generations, and we know how to make the wine. so, it's a full circle. there's no reason why any other hardworking person can't do it themselves. damian: beautiful story. jorge, what can they expect over at the sabor del valle as far as chacho's goes? jorge: well, i think they can expect what we've done in the future, some really good food. we're very excited to pair some of our food with the maldonado wines. i think we're very excited, and i think all those vip people will be treated like vips. it's gonna be exciting. damian: uh-huh, and same thing. i mean, it's gotta be--sometimes there's a sense of competition when you're up against somebody in the same industry.

but when it comes to mava, you're gonna be up there as before with latino vintners, and it's a camaraderie with that. it's not a competition. it's, "hey, you know what? you have a good wine there." hugo: that's exactly what it is. with our fellow vintners, we created what you were mentioning, mava, it's the mexican american vintners association, and it's a collaboration between fellow vintners, fellow mexican american vintners. we help each other. we are friends with each other. we serve as resource for each other. so, it's not really--there's always the--everybody's trying to do the best they possibly can, but it's not a competition where you're trying to hurt somebody or where you're competing to be better than somebody. i think it's mostly helping each other and being the best that you can possibly be yourself. damian: yeah, you kinda touched on this, george, but what is it about giving back that--? i mean, you're a restaurant owner. you're a for-profit business. but somewhere in the back of your mind, there

is this giving-back attitude that you have. jorge: well, you know, i was very fortunate at a young age to receive a lot. you know, like i said, growing up as the son of a campesino, there's not money all the time. and so, we were used to getting donations and church helping us, giving us gifts. so, you know, so i know how it feels when you don't have it. and so, for me, it's been very rewarding to give back to our community. it's, you know, seeing the little kid's face light up when they get a toy when there's nothing under that tree, or making sure someone eats when they're hungry. it's very rewarding. and so, it's all about giving back. i mean, yes, we're for making money for paying our bills, but it's also giving back. that's a form of payment. damian: all right, you know, hugo, to be honest with you, i feel like this is grown by my family. coming from a campesino family as well, it feels like--i mean, i'm so proud to see the labels that i see here, "maldonado" on some top-shelf wine.

i can't imagine how proud you are about this. hugo: i'm really proud. i'm really proud, but my father's probably even more proud than i am. but, you know, quite honestly, it's our whole community, our culture's work ethic. it's not a unique story. there's lots of hardworking people in the valley. there's quite a few fellow vintners that have achieved it. but it is rewarding to see you name on the label, to be able to own your own vineyards and make your own wine and send it out throughout the country and internationally. i think it is definitely rewarding. it's a blessing. damian: and remain humble at the same time, both of you. again, they'll be both at sabor del valle this coming july 19 at 6:30 p.m. there is a website for sabor del valle and maldonadovineyards.org. we'll show you all the mava website in our "que pasa" segment though, so hang on for that. any final thoughts before we let you go? hugo: well, i'm just more than pleased to be here. again, like i said, i don't think i had received

the invitation from ray. i've been hearing about the great event for years, and we're more than happy and proud to be part of it finally. i'm glad to be here. damian: thank you. jorge, any final thoughts? jorge: yeah, i'm glad to be back at sabor del valle, and i'm very excited to pair my food with maldonado wines. damian: all right, thank you all so much. good luck. all right, and up next, a little bit of mariachi vargas for all of us; stay with us.

your comunidad on "que pasa." ♪ ♪ ♪ ♪

♪ damian: and our saludos* to those celebrating a special day, felicidades. ♪ damian: and there's our contact information. you can follow me on twitter. my handle is @newsdamian. you can also pick up a copy of "el observador" newspaper and support your bilingual weeklies all across the bay area. well, a few weeks ago, we lost a big one. we lost pepe martinez. he was the artistic director of mariachi vargas de tecalitlan. pepe was here on "comunidad del valle" back in 1997 on the 100th anniversary of mariachi vargas. and so, in tribute to him, we wanna showcase that show for you. buenos dias. [singing in foreign language]

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. right now at 4:30, a woman's beloved dog is taken and the whole thing caught on camera. plus, you have seen the video, the coast guard chasing a drug submarine. tonight the bay area connection. but first those planned ice raids are underway sparking fear for some across the country and right here in the bay area. the news starts right now. good afternoon. i'm anoushah rasta. >> and i'm terry mcsweeney. immigrant activists have been bracing today. the people they're looking for are those that have committed crimes and already have deportation orders signed