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anthony: right. good for you. mico: yeah. he says that we need some wine, red wine. anthony: yeah, right. mico: i saw some construction sites that they have anthony: that they serve wine? mico: yeah. yeah. anthony: man. mico: i guess, uh, the owners of this construction especially are strict about it. anthony: i d be a little nervous. mico: yeah, of course. anthony: guys up on the top floor drinking. anthony: so, where are most of these guys from? we, we got one from paraguay here. a lot from argentina. anthony: from buenos aires? or from outside of buenos aires? mico: usually from inside, from the provinces. anthony: and how long has the job lasted? mico: i was asking. it started one year and a half ago. anthony: wow. that s a long time. mico: mm-hmm. anthony: how much work is there? a lot? a little? i mean, after this another job? mico: yeah. i guess they jump from, from construction to construction. anthony: so they re working regular alwa ....
anthony: ah! look at that. they re, they re just not messing around here, right? francis: it s beautiful. i mean, no, no, no, no, no. it s, it s perfect food. anthony: wow. i mean, it s really unnecessarily delicious. what kind of food is this? where is it rooted? francis: between italy and spain. and, then, a bit of the gaucho too, with the meat. the way he cooks it. la boca, this neighborhood, is very italian. they say that this is where tango was born in this little street two blocks away here called caminito. anthony: and where does that come from, emotionally? the need for tango. why here? francis: tango is extremely sad. it s about love, about despair, it s about poverty, and the dance, i think, is one of the ....
A tempting miasma of meat fills the mid-afternoon air. on the parrilla many parts of once living things sizzle and char for the pleasure of those porteños who remain in town. like, mariana, my new therapist. anthony: wow. what? marina: wow. anthony: wow. i don t think that s enough. anthony: meat is king and fire and we shall go hard in honoring the flame. anthony: my god. i don t know where to attack this first. marina: all of this, we call it achuras. anthony: achuras. marina: kidney, sausage, which is chorizo, black sausage, which is the mocilla here. oh. anthony: and this is the, eh, famous intestine, right? marina: yes. anthony: after a week or two here even confirmed carnivores like myself will fall to their knees praying for a vegetable. anthony: so, is this normal, like, lunch for people? marina: yes, definitely. nicolas: tell me, what, what ....
nicolas: so, how did you do in therapy? anthony: my therapy? oh, i feel all better now. nicolas: yeah? anthony: all better. what do you think? how, how, i mean, is there hope for me? marina: em wow. anthony: oh boy. that s not, that doesn t sound promising. marina: i think what is good is that you start thinking, or keep thinking about what s wrong in your life, what do you want to change, and, especially, what do you feel you can change. anthony: i was kind of hoping for a prescription for, like, morphine. was this an unreasonable marina: you should tell me before. i think you should, you should keep doing therapy, tony. anthony: yeah, me too. you re, you re probably right. marina: yes, yes, tony. nicolas: i love staying in ....
The evil hamburger. suddenly i m super depressed for days. it s like that with the good stuff, too. i have a couple of happy minutes there where i m thinking, ah, life is pretty good. this is cool. i m enjoying this. nicolas: yeah. it s like the movies but cheaper. anthony: yeah, right. nicolas: the pilot of the airplane saying hi to the kids. anthony: wow. what s in the box, man, what s in there? nicolas: oh. here we have wittebeer which is, like, workman s bitter. it s a kind of vermouth. anthony: yeah, i ll have some of that. ....