daitoro, to meet some friends. kusaia, grilled fermented fish, followed by skewers of beef intestine and chicken. this place is known for its motsunabe, intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga owns a company, but naga also teaches pole dancing for men. then there s this man, one of the best known and most respected practitioners, a master of the art of ropes of beautiful knots, of for what lack of a better word, we call bondage. so how big is the sadomasochistic community? how many people are active
vilmos: i must have been about 7 years old. no, my father was really great. in those days he was, actually he didn t have much time, but occasionally he wanted to take me away somewhere, you know, a day, away from work, because he loved this place actually. he loved especially this, this chowder, this fish soup. anthony: oh, it s murky and good looking and i need some bread for this, for sure. pike from the river simmered low and slow in a rich fish stock with a healthy amount of onions and the near ubiquitous, but always delicious, paprika. oh, that s good, right? vilmos: as a kid i loved that. that fish tastes so good. anthony: um, during the summer do they open, they open the windows and eat outside? vilmos: and then they do go and swimming in the river. it was a great place, it used to be a great place for fun.
what is this place? pupusa house. i call it a pupusa house. it s a cultural thing. traditionally. they serve out of their houses. and it s just something that people bring over and they come. so this is about as traditional as it gets right here. it s just like yeah. this is what s called a pupusa house. literally, a house. this one s serving home-cooked salvadoran meals. once a living room, now the main dining area. the woman running it, we can t show her face. but she s been here for ten years serving a mostly salvadoran clientele looking for a taste of home. tamales. first up a staple done a little differently than the norm, tamales wrapped in banana leaf and steamed. mm, that s delicious. next the dish of the house. pupusas. tortillas stuffed with ground pork or chicharon. you can get pupusas in nicaragua, guatemala. for some reason salvadorian pupusas get the most respect.
specialty of fish soup. how old were you when you first came to this place? i must have been about 7 years old. you know, my father was really great. those days, years, actually, he didn t have much time, but occasionally, he wanted to take me away, away from work. he loved this place, actually. he loved this, especially this fish. that s murky and good-looking and need some bread for this, for sure. pike from the river simmered low and slow in a rich fish stock with healthy amount of onions and the near ubiquitous but always good paprika. that s good. on the summer, in the side. then go swimming in the river.
as it gets right here. it s just like yeah. this is what s called a pupusa house. literally, a house. this one s serving home-cooked salvadoran meals. once a living room, now the main dining area. the woman running it, we can t show her face. but she s been here for ten years serving a mostly salvadoran clientele looking for a taste of home. tamales. first up a staple done a little differently than the norm, tamales wrapped in banana leaf and steamed. mm, that s delicious. next the dish of the house. pupusas. tortillas stuffed with ground pork or chicharon. you can get pupusas in nicaragua, guatemala. for some reason salvadorian pupusas get the most respect. general consensus seems to be they re the best. i d agree. george is our detroit fixer. he s been coming here with his friend, joe, for years.