beautiful. - so you come here. [sizzling] - oh. - this here is called called el burén. - el burén. - el burén is very similar to la plancha. - right. - xavier will teach you later how to cook fish here. - the grill. it's a grill, in english, here. - it's a grill. - yeah. - but it's a grill. it's a wood fire grill. - yeah, i can-- nothing like wood fire. - yeah, no, i know. - right. - you want to whisk it? - nothing ventured, nothing whisked. - do your thing. work it. - i'm working it, my brother. i'm working it. - work it. - yeah. - you know what? you're going to add in here, we call them funche. in the u.s., you might call them grits or something similar. - oh, grits. - or if you go to italy, you call them polenta. - right. but where does it all come from? - it's all come-- - our people because corn did-- - our people. our people. - our corn is ours. and our corn products are ours. - yes, sir. we've been-- we've been before everybody. - that's right. another little food factoid for you. the idea of barbecue was not born in the u.s., as some believe. in fact, it originated right here in the caribbean with the taíno people, who called it barbacoa. - this is what we do in bacoa. remember, everything that we do, we put wood fire. - mmm.