native to the mangroves of the pacific coast, the mollusk is a staple used in everything from tamales to stews. so it s rice and like, a concha? will: like a mole mario: the mollusk. anthony: some kind of a it s not a clam. will: ah, it s like a rock mollusk pretty much. anthony: mm. it s delicious. man: ooh-sa. anthony: wow. will: so this is like palao. it s specifically from the pacific. this is pargo rojo, like red snapper. anthony: uh-huh. will: steamed shrimp. anthony: oh, very cool. will: and some nice green tomatoes. mario: you always find the patacones everywhere. anthony: patacones is, uh mario: plantain. like a big plantain. with all of this food, you have to accompany it with some viche. anthony: yeah, i m learning that. mario: it s the best way to just handle this. anthony: from cane sugar. mario: yeah, cane sugar. like, homemade. homemade. will: like a rural firewater. mario: so i m just going to take one right now.
new school mixed. is that an oversimplification? mario: yeah, because the idea is so we can meet, not only doing music, but like, also exchanging lots of like, uh, information about how music was made, how music was recorded anthony: right. mario: what was the spirit of the music. will: so that s the idea. it s to get back to the roots. anthony: first up, the cali version of ceviche. cooked shrimp slathered in mayonnaise, ketchup, and worcestershire sauce. essentially, a 70s shrimp cocktail. native to the mangroves of the pacific coast, the mollusk is a staple used in everything from tamales to stews. so it s rice and like, a concha? will: like a mole mario: the mollusk. anthony: some kind of a it s not a clam. will: ah, it s like a rock mollusk pretty much. anthony: mm. it s delicious.
that is too much detail. it s almost too perfect. every time, it skews negative to the trump administration. i m not saying they don t exist and not saying we shouldn t use them. we wouldn t have deep throat and watergate if that wasn t the case. there s a reliance too much. the business model is about being first instead of accurate. it s about quantity over quality. we re playing to audiences at this point and people believe what they want to believe. if it s spectacular or scandalous about the trump administration and you put it out there and may or may not be right, they go with it. there s no consequences if you get it wrong. you can t disprove it. neil: a couple of unnamed sources saying concha was great in that segment. i her heard tremendous. my dad said that. thanks. good to see you.
25, maybe, and the oldest was 82. anthony: so, old school and new school mixed. is that an oversimplification? mario: yeah, because the idea is so we can meet, not only doing music, but like, also exchanging lots of like, uh, information about how music was made, how music was recorded anthony: right. mario: what was the spirit of the music. will: so that s the idea. it s to get back to the roots. anthony: first up, the cali version of ceviche. cooked shrimp slathered in mayonnaise, ketchup, and worcestershire sauce. essentially, a 70s shrimp cocktail. native to the mangroves of the pacific coast, the mollusk is a staple used in everything from tamales to stews. so it s rice and like, a concha? will: le a mole mario: the mollusk. anthony: some kind of a it s not a clam. will: ah, it s like a rock mollusk pretty much.
so it s rice and like a concha. the mollusk. it s not a clam. like a rock mollusk pretty much. mm-mmm. how is it? it s delicious. wow. so this is like palau, specifically from pacific. this is pago rojo, red snapper. steamed shrimp. very cool. and fried tomatoes. you find them everywhere. with all of that you have to accompany with ceviche. yeah, i m learning that. it s the best way to handle this. from cane sugar. from cane sugar, it s homemade. so i m going to take one. what are your favorite places in colombia? colombia is like five countries in one. when you come to colombia, you definitely have to go to some