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anthony: all right, meat, i want meat. and this is the place. nacho: you want meat? anthony: yes, yes, i do. nacho: this must be the place. anthony: his friends say marcello quiben looks german, hence the name of his small neighborhood restaurant parilla el aleman. the beating heart of the place is, of course, the parilla a grill where dripping meats of many kinds are slowly cooked over glowing wood coals. anthony: why is this an uruguayan thing? why here? i mean, i know you re a cattle country. nacho: i think the first settlers, when they came in they realized it was nothing else but raising cattle and they let it grow wild. and they overpopulated and you know, gauchos they would roam the land and they would kill it on the spot and actually cook it anthony: right there. nacho: right there on the spot. and actually a lot of times leave the skin on. anthony: really? anthony: morcilla or blood sausage. ....
anthony: all right, meat, i want meat. and this is the place. nacho: you want meat? anthony: yes, yes, i do. nacho: this must be the place. anthony: his friends say marcello quiben looks german, hence the name of his small neighborhood restaurant parilla el aleman. the beating heart of the place is, of course, the parilla a grill where dripping meats of ....
anthony: all right, meat, i want meat. and this is the place. nacho: you want meat? anthony: yes, yes, i do. nacho: this must be the place. anthony: his friends say marcello quiben looks german, hence the name of his small neighborhood restaurant parilla el aleman. the beating heart of the place is, of course, the parilla a grill where dripping meats of many kinds are slowly cooked over glowing wood coals. anthony: why is this an uruguayan thing? why here? i mean, i know you re cattle nac: i ink the first settlers, when they came in they realized it was nothing else but raising cattle and they let it grow wild. and they overpopulated and you know, gauchos they would roam the land and they would kill it on the spot and actually cook it anthony: right there. nacho: right there on the spot. and actually a lot of times leave the skin on. anthony: really? anthony: morcilla or blood sausage. anthony: oh, now this is what it s all about for me, man. every great ....
Ribeye steak, shank, loin, etc. in uruguay, whenever we celebrate we always have a barbecue. anthony: all right, meat, i want meat. and this is the place. nacho: you want meat? anthony: yes, yes, i do. nacho: this must be the place. anthony: his friends say marcello quiben looks german, hence the name of his small neighborhood restaurant parilla el aleman. the beating heart of the place is, of course, the parilla a grill where dripping meats of many kinds are slowly cooked over glowing wood coals. anthony: why is this an uruguayan thing? why here? i mean, i know you re a cattle country. nacho: i think the first settlers, when they came in they realized it was nothing else but raising cattle and they let it grow wild. and they overpopulated and you know, gauchos they would roam the land and they would kill it on the spot and actually cook it anthony: right there. ....
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