between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah. [ cheering ] anthony: i don t know whether it s the televisio
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 between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are home
between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah.
between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah. [ cheeng ]
you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah. [ cheering ] anthony: i don t know whether it s the television or the 30 years in the restaurant business. i just, i never understood how normal people lived. you know, when i was a chef i worked all day, i hung out all night with other cooks, other restaurant people. you know, like, i really love, like, barbecuing on vacation in the backyard. i love cooking for my daughter. i like doing these really normal, mundane things because i never got to do them before. anthony: so you ve been in the restaurant business a long time. soledad: i started here in buenos aires. anthony: right. soledad: eh, 18 years ago. anthony: right. but, wait a minute, cooki