them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay, this was a distinguishing feature i was, frankly, unprepared for. so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and, we have the two teams. anthony: right. chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we were ignorant of our culture, traditions, we have a lot of products, not only meat. waiter: un bife solo a punto, por favor. anthony: it s 1:00 a.m. and tonight it s a blood match
subculture, depending on where you are, can revolve around a number of activities, not all of them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay, this was a distinguishing feature i was, frankly, unprepared for. anthony: so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and, we have the two teams. anthony: right. anthony: chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we
subculture, depending on where you are, can revolve around a number of activities, not all of them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay, this was a distinguishing feature i was, frankly, unprepared for. anthony: so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and, we have the two teams. anthony: right. anthony: chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we were ignorant of our culture, traditions, we have a lot of products, not only meat. waiter: un bife solo a punto, por favor. anthony: it s 1:00 a.m. and tonight it s a blood match
restaurant subculture, depending on where you are, can revolve around a number of activities, not all of them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay. this was a distinguishing feature i was, frankly, unprepared for. so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and we have the two teams. anthony: right. chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we were ignorant of our culture, traditions. we have a lot of products, not only meat. waiter: un bife solo a punto, por favor.
you are, can revolve around a number of activities, not all of them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay, this was a distinguishing feature i was, frankly, unprepared for. anthony: so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and, we have the two teams. anthony: right. anthony: chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we were ignorant of our culture, traditions, we have a lot of products, not only meat. waiter: un bife solo a punto, por favor. anthony: it s 1:00 a.m. and tonight it s a blood match