Anthony's Most Memorable Meals | Anthony Bourdain: No Reservations | Travel Channel

on the outskirts of Porto Principe, one of the many operations on the road, everyone has more or less the same around here, but Johan says this is the best Lalu Lalu, which is local to caloo, a Caribbean green that I generally like the crab, but the crab

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ly gives it a flavor, yes. This is cooked with green okra and peppers and seasoned with chunks of crab and salt pork, rice and beans. I love any way you want to do it and I'm over this. You have the POR and chickens for yes and believe. sauce that looks good, you want to make it spicy with pickles, yes, oh, yes, I have to make the pickles right, oh yes, cabbage Pi, peppers a little spicy, SLO right now, everyone is doing this, yes, this because to similar color due to Chala on each table. bottle of hand sanitizer Cala is a big and growing problem here it kills a lot of people in the north and fast, in 24 hours you get it, you can die very seriously, the chicken is incredible, yes, it's because of the sauce I think, I think the Creo sauce, tomato, onion, garlic, onion, garlic.

Maggie ask any chef here, they'll tell you about Maggie, there it is, it's chicken boo, so that's a key ingredient. I tell you. I love rice. I love pickles. I love chicken. That's crazy, you don't like her, so everyone knows you don't, how's business for her? Can you ask them? No, it's not very good this time, it's not good. I mean the situation in the country, people have no income or money, so they can't. We buy food on the street, so we can imagine that's why you see a lot of guys here begging? Know? Can you buy me some food?

Can you give me something when you do television? Everywhere people stop and stare at crowds, usually just out of curiosity, we notice that children gather just outside the field of vision of our glasses, not looking at me or the cameras, but instead looking at what What are we eating? A plate of food would be a good day for any of them and here I am painfully aware. I'm eating three, I mean the day is al

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over and she ate a bunch of rice and then all the people around here are sitting around waiting for just one piece, what would you do with hungry kids and a hardworking business woman? with the producers and I think that in this case it is easy to improve the situation.

We decide to buy from the lady, pay full price for every food order she can muster and we will feed them, just fill the bellies of some cute kids. expression of kindness and good heart we all return to our hotel feeling very good about ourselves right, what happens is both predictable and a metaphor for what is wrong with so many well-intentioned relief efforts around the world, hungry people anywhere they behave like starving people when We have children big and small, young and old, many of whom have not knelt in days in the real world outside the commercial, in our heads, people are hit with a belt, a fight to maintain order against the natural forces of the world the strong against the weak we do not think well we think in the short term we feel good apparently obvious solutions but there are no easy answers and that is why we think with our hearts and not with our heads everything is He returned to Flor Depino, a humble institution run by Nelly Cara, a woman who has cooked for everyone important in Nicaraguan political life.

The restaurant is no longer open to the public, but Nelly still opens the doors to old friends. Her specialties include Dante Cart or Beef. the hills in this case iguana and Of course, now I have had less than happy experiences with lizards in general and with iguanas in particular, in fact, the last time I had them I wanted to gargle with bleach and jump off a mountain, see this Maybe the iguana is skinned, believe me. It's a good thing because without that it's like gnawing on the foreskin. I imagine, I imagine that in another pot pieces of pork are cooked with achot paste, orange juice, vinegar and mustard.

When it's cooked a little, add the iguana and cook it until it's tender. and the little pieces that hang the wos D Bull the pocket billiard the fun sack also excellent these nuts are cut in half oo that hurts even to look at them without the skin of their remains of scotch and membrane before marinating and pineapple Apple pepper and juice of lima hey, I used to do that in college it was easier than taking a shower so they are tender fried that's good it's delicious so we were talking in your life do you think you're going to see an improved Nicaragua I feel like the short term will be very uncertain I hope my kids I will see a better future for Nicara and the people deserve a better life they deserve justice they deserve democracy they deserve to live in peace they deserve to live with dignity and I feel privileged who has the obligation to serve my people I am not in the government No I am in power I am not running for any position I am just a journalist applause greetings this is the home of Chef aire in a small patio lined with cultivated plants he continues his effort to preserve ancient recipes and preparations manot esquenta its leaves and roots contain a powerful toxin you may have heard of it cyanide The Amazonian peoples learned to grate the pulp of the roots into the stone and squeeze the toxic juice that would serve as a base for healing and even more lethal poison for the tips of their arrows into a pot in the chef's stove this liquid simmers drink it directly and you risk paralysis and even death, but boil it first and you will have tucupi a delicious and quite useful broth it is delicious for how long?

I think it took the Indians to discover how to eat tupi. I mean, because the first time you eat it you get sick. There's no answer. It is lost in time because it is an extraordinary flavor. I should probably tell you that the mysterious tuber from which tupi is obtained. It is extracted and is widely known as casava or yuka. The chef's air has invited me, Philipe and Kao, my guides for the rest of the trip, to a meal of totally native recipes. Tupi plays a role in more than one dish tonight, including this fish I tried at the market.

Philo, what is this now before 1500? The sauce is a tupi that he prepared and discovered in books how the Indians used to preserve their food. for B it is a very complex stew: freshwater shrimp muscles and fresh herbs, peppers, tomatoes and onions cooked together in a clay pot. Our host has been researching, preserving and recreating traditional dishes from the Amazon and indigenous peoples in particular, old school, uh. -Eh, first of all, why? Well, I guess that's the question early in his career. Chef Air was invited to cook in Paris to represent his region and his cuisine and it was there that, instead of mixing his style with French tradition, he began to look seriously. back on his own then in Paris he presented all the engan foods and says he likes to put fire in the PO everything happens fast the results made him a kind of star and then he returned to Brazil and saw well this This is my way, this is my story, this is cooked in banana leaves with herbs, garlic, salt and lemon, and in the past they cooked in banana leaves for flavor and also kept it in the leaf to preserve it throughout the day.

As I understand it, yes, along with fish and roasted cassava Faria, which is a pretty ubiquitous accompaniment around here, and pickled cherry peppers for warming up, wow, wow, not too spicy for you, wow, for me, you know ? I'll be happy when my ass burns tomorrow. For the love of God oh oh oh oh how spectacular this I need a photo I need to see it later and touch myself this is the Galician-style octopus ok the traditional one two right one two three a little bit very little 1 2 3 4 it's so beautiful I just look at it all The day I was eating a baby octopus, sorry, you know it was cool, the sound of the fan next to me making little noises of pleasure while trying its own food, which was able to entertain itself with its work and entertain itself.

I love that you are having so much fun in your own restaurant. That's amazing to me. The sequence that came next somewhere near the end of 52 Courses was the most surprising, the most brilliant, and yet strangely the most traditional. A genius. In traditional European game dishes, nyaki, cappuccino and risoto are like the snacks that start a whole sequence of wild hairs. I remember ninaki, which is a typical Japanese fried dough. These are not so simple, they are carefully filled with a wild hair pâté. elaborate reduced broth and very hard to eat this, okay, sucks like a dumpling hey, cappuccino is another wild hair broth reduction that sits at the bottom of a cup.

The cappuccino foam is actually chocolate air made with 99% pure chocolate, so this is a gamey flavored cappuccino. all good, from the deepest moment, the Blackberry Roto, one side of the spoon is a consumption of intense flavor of Wild Hair, the other actually, grains and mulberry juice, finished with a drop of eucalyptus oil and a layer of green cardamom, the traditional siren that you always get with game dishes right now that is PR ression the ravioli with its bolog and blood a delicate fillet of wild hair in the center of the plate is covered with Iberian ham and pork belly Top each ravioli with a ragout of carrot, celery, tomato puree, chopped wild hair, pork belly, bone marrow and intensely rich and intensely flavored broth, the blood is actually concentrated meat juice with ginger, lemongrass, juniper and You, as you eat each component, rediscover the elements commonly found in many, many classic game dishes, berries, cocoa, but with the hair always as the main narrative, how Audrea gets there, the story is built.

Same experience, that's what sets it apart from the others, oh there we go, so it's brain first, brain poached in cut red wine sauce. and sprinkled with salt and ground pepper and served over vegetables with red wine and herb sauce which is good, then cured with the tongue, peeled, then cooked in saffron-infused broth and served with a celery reduction. Ah, that's nice, what's happening culinary in general in Austria. Which are now local products that you want to get away from the Big Market, but it also has a lot to do with the cultural history and, uh, the identity of the people who eat them.

Anonymous industrialized products, really, are just food, but they are no longer food. heart, which I'm starting to think is one of the truly perfect cuts of meat diced with cognac, thyme and ginger sauce with Yi oh, I love heart, look, this is a dish that used to be quite common in the United States United at the beginning of the century. menus everywhere completely disappeared tripe salad with tomato and mint, so DPE with tomatoes Paradise and Min nice, thanks Max, I wonder, am I really enjoying this delicious food, first of all, it is a beautiful place, thank you and the food is sensational.

I'm curious. Why is it so good? He says that he cooks this type of food because in the course of globalization everyone forgets about these things and this is the basics of cooking. There was resistance. Yes, his clients accepted this immediately. There was a lot of resistance and everyone was like. What is he doing here? You know, I mean, they were actually surprised. Why do you care? Why do you care? Because? Why do something difficult? Only he who runs with a flock can follow that is the motto of this place. Max leaves us to enjoy his final dish, an andette oo, a notorious sausage made from the last few inches of the late Joseph's Noble poop.

You like this. I haven't tried it yet, but I must tell you that it looks like a sphincter, it's oh. yes, it goes to the edge. I don't know how I'm going to say this for basic cable, but this tastes like ass in a good way. It tastes like ass in a good way. in a good way. I like it to most people who see it. the show would develop from this, this would be absolutely sacred. I think if you told them it tasted like Angelina's ass jol they might invest a little more time and care for it, this would be a tough taste, you better give someone a compelling reason to try this, who has never had anything like it before, but it's the hardest thing for South for me.

It better be really good. I must say it was a daring presentation. I love this man. It's nice, isn't it? Yes, he is good. for the world it is good for society