that s what i m talking about. but i wanted something to blow up. tejo is hungry work, but the kitchen here is up to the challenge, making a colombian picada. this is a huge selection of fried pork, pork rib, steak, cassava, potatoes, and deep fried plantain. i smell food. oh! oh, thank you. oh, that s good. you got a beer, explosives, and food? you can t beat that. [ man speaking spanish ] anthony: oh, yes! nice. yes! audience: oh!
are there typical, iconic pittsburgher qualities? maggie: i d say you probably worked here and brag about working here. you complain about millennials. you complain about the people in the street harassing you. you don t like anything new, at all. anthony: you re describing me. the menu is looking good. right in my happy zone. racks of pork rib, grilled hearts of escarole and turnips. a sauce made from the pork drippings. and, four types of sausage. anthony: wow, look at this. maggie: this is amazing. anthony: that s titanic. i don t want to speak about pittsburgh in a dismissive way, but it was not known for being what it is today. people are talking a lot about the food scene here. twas not always so. what were people eating before? justin: you know, steak and potatoes. sonja: you know, living in san francisco, as a young person in your 20s, you were going out to eat. that was really important. and we all knew about the restaurants, whether you were in the restaurant b
striped t-shirt, his name is el pollo viejo, which is anthony: the old chicken. will: the old chicken, yeah. anthony: i need a poultry name. he s calling himself the old chicken. i should be the enormous cock. chicken dude is killing it. yeah, he s every time. must beat the chicken. that s what i m talking about. but i wanted something to blow up. tejo is hungry work, but the kitchen here is up to the challenge, making a colombian picada. this is a huge selection of fried pork, pork rib, steak,
worked here and brag about working here. you complain about millennials. you complain about the people in the street harassing you. you don t like anything new, at all. anthony: you re describing me. anthony: the menu is looking good. right in my happy zone. racks of pork rib, grilled hearts of escarole and turnips. a sauce made from the pork drippings. and, four types of sausage. anthony: wow, look at this.. maggie: this is amazing. anthony: that s titanic. i don t want to speak about pittsburgh in a dismissive way, but it was not known for being what it is today. people are talking a lot about the food scene here. twas not always so, what were people eating before? justin: you know, steak and potatoes. sonja: you know, living in san francisco, as a young person in your 20s, you were going out to eat. that was really important. and we all knew about the restaurants, whether you were in the restaurant business or not. and that wasn t pittsburgh. when i opened dinette in
another world. i join a group of foodie all-stars about 20 miles outside of town for a meal. anthony: are there typical, iconic pittsburgher qualities? maggie: i d say you probably worked here and brag about working here. you complain about millennials. you complain about the people in the street harassing you. you don t like anything new, at all. anthony: you re describing me. anthony: the menu is looking good. right in my happy zone. racks of pork rib, grilled hearts of escarole and turnips. a sauce made from the pork drippings. and, four types of sausage. anthony: wow, look at this.. maggie: this is amazing. anthony: that s titanic. i don t want to speak about pittsburgh in a dismissive way, but it was not known for being what it is today. people are talking a lot about the food scene here. twas not always so, what were people eating before? justin: you know, steak and potatoes.