Name: 豚肉好きにはたまらないプエルトリコの老舗レストラン｜フードスキル (This Old-School Puerto Rican Restaurant Is Essential for Pork Fanatics | Food Skills)
Uploaded: 2021-01-14T09:31:30.000Z
Duration: 7 min 34 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

法助動詞 A2

We have 1 88 bakery quickly free throw in the Bronx, but you're free to is a fast food restaurant for Puerto Rican people, where they can get all kinds of fried items who shoot free throws is basically every part of the pig.

Fried comes from everywhere a little bit of Dominican, a little Puerto Rican and a little Cuban.

When Anthony Bourdain came here on parts unknown, it was honestly great feeling.

He gave us the title of You Know, the center of the Pork Universe in New York.

And since he came, we have gone like a whole different array of people.

We've got people from different states from California, Texas, Canada.

And it's important for a place like this to exist because we go back to the roots of being, you know, Latino.

It's not like many other places where they trying to do this new fusion cuisine, where they mix 23 cultures together way stick to what we know and what we're good at, she shot on.

His five pork skin is basically pork rinds is two types of future.

On one has me and one has only skin, so they want with the skin.

It's mostly the one we use for the more formal.

Now they're one with the meat on it is what?

So we re cook once this prick will bring it out with, isn't it?

And we let him sit down press for about 24 hours, and after that we fry as the demand to further change your own.

We used a lot because it's all basically in the same product.

We cook the teacher room for about 40 minutes before we bring it to the front.

About Fogo is green platinum mash with garlic sauce and pour grind chaperone.

Any free throw, you go to the state serving a fungo the way we make out with a foreman in 1 88 Frito we make.

We're not first off right from this cash fresh way, get the green plaid Thomas.

We slice it out so that it cooks evenly once it's cooked with garlic sauce on with much, and we make sure that every little piece of platinum there's, well cook, no money.

And then we'll put the teacher on with mice.

Everything threatened that we molded and several on the plate the way we'll make out for your Frito here, chickens were getting from the local butcher chops around.

We season it with salt, pepper and garlic.

We tried that she can normally from between 30 and 45 minutes depends on the amount of chicken that we put in the part we're not using.

The fries were using big drums, but with soybean oil, just the old school way of doing it.

Before there was deep fryers and all of that.

We look in the tender moisture and fresh, but at the same time that golden brown color on the system that we use is different.

You know, a lot of people okay and hot sauce sugar on it.

We don't just one of those spur where you just straight with based on cooking products, trying to keep it back to the original roots of the food.

Brooks has been changing everything years back in the sixties, early eighties.

You have a big community of Puerto Rican, then in the eighties and start coming in Dominicans on.

Then, after the nineties, you start getting self American peoples of Mexican.

And today we have a big mix off the Spanish people from no central South America and the Caribbean.

I mean, honestly, we still have some of the same customers who come out here since I was 8 10 years old.

You try to show me another restaurant that still has hand pains and signs in it.

We've been here forever, and I plan on staying here forever.

Here we all won 88th Street and Grand Concourse in the Bronx, New York.

My father started this business 30 40 years ago, and we've been here ever since.

Everybody else has been out here almost long, too.

Everybody out here knows each other and, you know, they look out for each other Now.

We're all grand concours around the corner from the restaurant Cops everywhere.

Ever since I can remember is this is This is what it is.

We used on the breaking down the block and my father and my own cause.

And I used to come around here when I was a kid.

Way are from Fordham Fried Chicken and seafood across the street from our restaurant on.

They've probably been here before before us, maybe even longer than us on this block.

Franchises were taken over there coming around and they're vital to property and taking over.

You know, the increase in friends force every small business, get out of business.

He used to be down the tie and the movie over here, that's what's happening in the business in the Bronx.

Rents the increases and you have to believe back in 1961 my father left you were get me through the night of ST You stay in Miami, Florida for a couple of months.

When my own cause, you believe and they wonder, introduced my father into the business.

We start cooking Puerto Rican food at that time because mostly all our intel was for recon and I led the trade and continue it through the ages.

They will be disappearing, and I'm probably one of the oldest family that stay around.

My father's been doing this my whole life.

This is, this is all I know of him is work, work, work and just, you know, dedications of what he does and what he enjoys.

And I think it's great that he's getting all this recognition after all these years of doing it.

He's always been a role model to me ever since I was a little kid, and we've come out here, everybody on the block.

Everybody in the neighborhood knows him anywhere he's ever brought me to.

It will be the greatest thing that happens to a father, have his own takeover, for whatever I did for so many years, and that's what I've been fishing in them.

 So I hope we will continue with big shoes to fill big shoes to fill, and I'm trying to fill them doing my best. 