said "whoa, this is very good. give me more." using the tradition as a weapon that's what made us successful. >> anthony: at a local beach in loiza, about 45 minutes outside san juan, a crab shack that is one of his favorites. >> pedro: oh my god, look at that. excellent. >> anthony: what do we have here land crab? >> 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.