>> pedro: land crab, this is a coconut arepa. >> anthony: what do you think, just bang the [ bleep ]? >> pedro: yeah just knock it open like a lobster, there you go, you see? >> anthony: ahh there we go. >> pedro: they are very sweet the meat. they just leave it a few weeks in the cage. feed it with grains to take away the flavor of the mangrove. >> anthony: why did you think sausage? >> pedro: i had the experience as a chef in puerto rico. i knew the necessity that there was in the restaurant for good quality sausages. so i put my little kitchen to make the experiment and i worked well with that. >> anthony: where were they getting their sausage before you? >> pedro: yeah from the mountains. >> anthony: under the table. >> pedro: yeah under the table because they were not inspected by the usda. >> anthony: can you use entirely puerto rican products? >> pedro: i'm in the process. i use the pork shoulder and there is nobody in puerto rico that produce that. >> anthony: now that's [ bleep ] up.
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