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That one thing i m looking for? to be able to do that, really, in your own backyard is anthony: cool. callita: we have a hudutu. that s coconut soup with fish. over here, we had a tapou. anthony: oh, that looks good. callita: smoked neck bone with, uh, banana, yuca, yautía, malanga, in coconut soup. anthony: well, that sounds good. yeah! i ll definitely have some neck bones and, uh, plantains. yeah, let s do that! callita: okay, so, let s put some plantain here. anthony: in garifuna cuisine mashed plantains come with just about every dish. baron ambrosia: plantains are just part of it. that s part of hudutu. you would never have this without without the plantains. anthony: right. so it s like fufu. same, uh baron ambrosia: yeah, yeah. absolutely, same method, same right hand. anthony: same principle. baron ambrosia: same everything. anthony: there s fish and coconut soup. what kind of fish is this? callita: bluefish. anthony: bluefish! oh, awesome! ....
Chicharrón with the skin just chopped up. anthony: so, skin baron ambrosia: skin, fat. anthony: skin and fat? baron ambrosia: yeah. it s almost like a little meat candy bar. anthony: it s amazing. it s amazing. baron ambrosia: morcilla. anthony: morcilla for sure. baron ambrosia: it s always morcilla. anthony: and then what else do we need? some, uh, plátano? baron ambrosia: yeah. anthony: puerto rico, i missed you. baron ambrosia: the bronx, to me, became a place where i could really engage my bacchanalian sensibility. anthony: right. baron ambrosia: you know, you could really just come here, eat, drink wine, women, song, and just indulge. anthony: this is pretty much the center of the pork universe as i ve ever seen it in new york. i don t know any place porkier than what i m looking at. anthony: this is exactly the kind of thing i thought we d lost in new york, that one after the other faded away in the neighborhoods i lived in. and all along, all ....
baron ambrosia: right. anthony: what s that, the shank there? baron ambrosia: yeah, they re cutting meat off the shoulder. we re got to get that in there. anthony: oh yeah. it s it s amazing. it s amazing. baron ambrosia: big piece of chicharrón with the skin just chopped up. anthony: so, skin baron ambrosia: skin, fat. anthony: skin and fat? baron ambrosia: yeah. it s almost like a little meat candy bar. anthony: it s amazing. it s amazing. baron ambrosia: morcilla. anthony: morcilla for sure. baron ambrosia: it s always morcilla. anthony: and then what else do we need? some, uh, plátano? baron ambrosia: yeah. anthony: puerto rico, i missed you. baron ambrosia: the bronx, to me, became a place where i could really engage my bacchanalian sensibility. anthony: right. baron ambrosia: you know, you could really just come here, eat, drink wine, women, song, and just indulge. anthony: this is pretty much the center of the pork universe as i ve e ....
Dreams, and you smell the diesel, and you re just looking around you re like, where s that one thing i m looking for? to be able to do that, really, in your own backyard is anthony: cool. callita: we have a hudutu. that s coconut soup with fish. over here, we had a tapou. anthony: oh, that looks good. callita: smoked neck bone with, uh, banana, yuca, yautía, malanga, in coconut soup. anthony: well, that sounds good. yeah! i ll definitely have some neck bones and, uh, plantains. yeah, let s do that! callita: okay, so, let s put some plantain here. anthony: in garifuna cuisine mashed plantains come with just about every dish. baron ambrosia: plantains are just part of it. that s part of hudutu. you would never have this without without the plantains. anthony: right. so it s like fufu. same, uh baron ambrosia: yeah, yeah. absolutely, same method, same right hand. anthony: same principle. baron ambrosia: same everything. anthony: there s fish and coconu ....
Candy bar. anthony: it s amazing. it s amazing. baron ambrosia: morcilla. anthony: morcilla for sure. baron ambrosia: it s always morcilla. anthony: and then what else do we need? some, uh, plátano? baron ambrosia: yeah. anthony: puerto rico, i missed you. baron ambrosia: the bronx, to me, became a place where i could really engage my bacchanalian sensibility. anthony: right. baron ambrosia: you know, you could really just come here, eat, drink wine, women, song, and just indulge. anthony: this is pretty much the center of the pork universe as i ve ever seen it in new york. i don t know any place porkier than what i m looking at. anthony: this is exactly the kind of thing i thought we d lost in new york, that one after the other faded away in the neighborhoods i lived in. and all along, all along it was there, right underfoot a gusher of porky goodness. baron ambrosia: i mean, there s a thing there s a great line, which is, uh, they say in france, switzer ....