get off at roosevelt avenue and you re going to eat well for sure. example, this cart sells ecuadorian food. hernado, roast pork with sublime crispy skin straight from heaven. anthony: crunch, that s the sound of victory right there. anthony: morcilla, blood sausage with potato cakes. anthony: oh, man, that s looking really good. anthony: this is a working-class neighborhood with people coming to and from work. shawn: yeah. anthony: how often do you think the average person eats at one of these things? shawn: a lot of the day laborers, a lot of the men that are here that might live in these tiny apartments with these tiny shared kitchens, they can t cook. anthony: right. shawn: they re not going to go into the restaurants. they don t have time for that. so it s for them it might be even more that they re eating on the streets. anthony: shawn bazinski is the director of the street vendor project. prior to going to law school, he built a pushcart and sold
oh, that s good. oh. oh, so good. anthony: spain is a beautiful country. we re not even eating yet and it s good. ooh, uh, it s like, uh rafael: pate. anthony: pate? rafael: de morcilla. anthony: oh, sweet. oh, mas. [ laughter ] that is like the best thing in the world. juan: you want to eat this, the whole thing? anthony: uh, this? yeah. juan: yeah. anthony: chocolate. [ juan laughs ] anthony: this is the chocolate of the gods. anthony: some grilled octopus, and sea bream. oh, and some nice pork tenderloin. and my personal favorite, a particularly delicious morcilla, fresh blood sausage. anthony: yes. i feel some duende coming on. i can just squeeze that, like it s i m telling you. sexual metaphor coming. beautiful. just feeling them is oh, yeah.
how drunk can you get here? don t you feel like a little guilty, like, getting really drunk here? pedro: yeah, of course. anthony: whoa, uh, morcilla? pedro: morcilla. anthony: oh, this is one of my favorite things. pedro: this is your favorite things? anthony: ever. yes. pedro: try it. it s amazing. anthony: gaze away disapprovingly all you like, jeebus. i am happy now. overlooking granada, the hillside of sacromonte is riddled with caves. many of them older than anyone even remembers. spanish gypsies or gitanos have lived here in caves-turned-homes like this for hundreds of years. [ man speaking spanish ] [ singing and clapping ] crowd: aley! aley!
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 along it was there, right underfoot a gusher of porky goodness. baron ambrosia: i mean, there s a thing there s a great line, which is, uh, they say in france, switzer
peter: twenty years ago the chaco was not used and the last years it s booming. anthony: what where s the boom come from? peter: we are the second biggest soybean exporter. the eighth biggest cattle exporter. paraguay feeds the entire world for eight days a year. anthony: how many acres? jose: uh, thousands. bettina: a hundred thousand. anthony: a hundred thousand hectares? jose: si. mario: barbeque has to be included in a celebration. anthony: barbeque like asado. mario: asado. if you have sausages. anthony: chorizo, morcilla i could eat this all day and i will. jose: plus barbecue, you are complete. it s good.