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
and gourmet. baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. anthony: and he knows what i like places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose your freaking mind. baron ambrosia: cuchifrito itself is basically fried pig. the ears, the tongue, chopped up and deep-fried. anthony: so off-cut pig parts, deep-fried? what s not to like about that? 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:
baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. anthony: and he knows what i like places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose yo baron ambrosia: cuchifrito itself is basically fried pig. the ears, the tongue, chopped up and deep-fried. anthony: so off-cut pig parts, deep-fried? what s not to like about that? 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. 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
showman, iconoclast, explorer, and gourmet. baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. anthony: and he knows what i like places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose your freaking mind. baron ambrosia: cuchifrito itself is basically fried pig. the ears, the tongue, chopped up and deep-fried. anthony: so off-cut pig parts, deep-fried? what s not to like about that? 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. baron ambrosia: big piece of chicharrón with the skin just chopped up. anthony: so, skin baron ambrosia: skin, fat. anthony: skin and fat?