- plantain! - oh, man. that s beautiful, man. - that s my signature dish. it s a robalo that comes from mazatlán sinaloa. - perfect. - and we have langostinos here, the baby lobster, and borracho drunken shrimp over there. - fantastic. - wow. - enjoy. - gracias, gracias. - i think i m gonna have to take a little bite, though. - okay, so since we re grubbing, right, i wanna tell you the 17-year-old victor who approaches john throwing out his garbage. let s talk about that later. - oh, man! - we ll talk about that, cause i wanna know if he even remembers. - i remember. i totally remember you, man. - you do remember? - and when i saw this kid, i was, like, so happy because you were a brother with brown skin, and i was so glad that you had those dreams and that you felt like you could do it. - yeah. - because you know this colorism thing is so real. i mean, they cast white spaniards who are not latin as latin people. - yeah. - and we all know we let it go because we were so hungry to see
[laughter] - after working up an appetite, i followed the smells to the kitchen. - ruben, get the mail. get the mail out. - where i heard these guys make some of the best puerto rican food in town, like the jibarito, a sandwich with plantain as the bread invented right here in chicago. - this is the chef. - hey. - hey, how are you doing? - how you doing? what a pleasure, man. - nice to meet you, a pleasure. - smelling good already. what are you preparing? this is all for jibarito? - jibarito sandwiches, we got some pastelón. - show him real quick. - oh, pastelón, look at that. that s a beauty. these guys are serving up some mad authentic puerto rican food. so come on, let s eat. yo, this jibarito is dope, man. i gotta say, this is pretty tight. - this is the crispiest jibarito in chicago. - mm. and i like the cheese on it, too. - we told him the best one was made right here. - you re right, the plátano is so nice and crisp.
A resistant fungus which wilts banana and plantain plants and infects soil could worsen the food crisis in Venezuela, where 6.5 million people already suffer hunger, growers groups and a United. | May 10, 2023
- after working up an appetite, i followed the smells to the kitchen. - ruben, get the mail. get the mail out. - where i heard these guys make some of the best puerto rican food in town, like the jibarito, a sandwich with plantain as the bread invented right here in chicago. - this is the chef. - hey. - hey, how are you doing? - how you doing? what a pleasure, man. - nice to meet you, a pleasure. - smelling good already. what are you preparing? this is all for jibarito? - jibarito sandwiches, we got some pastelón. - show him real quick. - oh, pastelón, look at that. that s a beauty. these guys are serving up some mad authentic puerto rican food. so come on, let s eat. yo, this jibarito is dope, man. i gotta say, this is pretty tight. - this is the crispiest jibarito in chicago. - mm. and i like the cheese on it, too. - we told him the best one was made right here. - you re right, the plátano is so nice and crisp. it makes a big difference.
let s give you a taste. mmm. it s super chocolaty. so good. yeah, you like it? yeah. good. mole on my dress. you now i m oaxacan. now you re oaxacan. you can marry in oaxaca. what better way to celebrate my new oaxaca citizenship than dinner on alex s gorgeous rooftop terrace. eva! oh, wow. turkey. turkey? yes. the the original way to have mole is with turkey. so they had poultry. the turkey is marinated with herbs and slow cooked, served with rice, some plantain and a tamale. but the star of the show, alex s velvety chocolaty mole negro.