Hey guys, guys!
In this episode we will have an entirely dedicated episode at the gastronomic festival in Nham,
which was held a couple of months ago here at the W Hotel.
This is Nham, the gastronomic festival, the second gastronomic festival that is held in our country,
in the W Hotel, and I don't know, I can't believe it, there are so many beautiful women.
I'm going to take you to our place, the promoter, who wants to throw his neck at you.
Hello, how are you?
I think it was a great idea to come here and eat 24 Tavas of guatera, as well as people from Peru,
people from Brazil, the best thing is that they don't eat, so I just ate a slice of molleja,
and I started thinking, what are we here for?
We're going to have a little bit of milk, and we're also going to heat it up with a little bit of brandy.
What about Nham?
We're going to have a little bit of milk, and we're going to have a little bit of brandy,
and we're going to have a little bit of milk, and we're going to have a little bit of brandy,
and we're going to have a little bit of brandy, and we're going to have a little bit of brandy,
But I love it.
It has been only two days, but it has been incredible.
It came yesterday, it was spectacular.
The stage is so good and the chefs are top-notch.
Cheers for that.
Cheers for you.
Thank you.
Thank you.
Cheers to the country.
Cheers to the country.
Cheers to the country.
Cheers to the country.
It is a bit difficult to understand the concepts.
For example, the standard is that the kitchen is not the objective.
Because we are the cooks of the land.
They are people who cook according to what we have.
And we do not over-clot the land to obtain the products that are demanded.
We have the cojeponi, which is a potato.
The potato that is soaked, the potato that is cut into cubes.
Nothing more than that.
And we make a pancitos that are put on the stones of the cojón.
The idea is that you want a non-spicy sauce that is not as pleasant and tasty.
Because the cojé is not to make the products spicy.
That is why you have to be clear.
To give the flavor.
It is to eat here and find the tasty ones.
You eat what you have and what you are doing.
And that is rich as a meat, counting people.
I picked these raw materials because we always want to rescue the national product.
This is a boiled egg.
I'm going to assemble it and I want you to try it here in vivo with us.
This is a papaya chutney.
You know that papaya is an endemic Chilean product.
We love to rescue.
I was with this boiled egg.
And the beef, the lemon.
The truth is, a dream.
Thank you.
But I love you.
Ricardo, what did you bring us?
I brought you what I had to go there.
With the papaya, with the ham, with the pasta, with the meat.
It is impressive this.
A number.
Arrasó.
Arrasó.
Excuse me.
Can you tell us?
Wow.
Pure Monjapo.
Especially.
I'm going to have to prepare something else.
What a sexy.
I'm going to prepare something else.
What happened?
This gentleman.
Bring me one.
This gentleman was very sexy.
For him to look시 he has give me two.
Impressive.
Right away I accompanied here by these enormous chairs.
Bother, tremendous少.
Not at all?
She can't do it.
We're the py flavor are not like the others.
We are in Y mìnhy.
I am going to prepare a littleoi just a little seeing you.
How have you been?
I'm kind of done with preparing for Leven….
To prepare with several seeds.
Friend cardamom, starleaf, mustard.
You know that if you're going to make it in Japanese, but not in Japan,
the kawaii is made in Japan.
Of course, it doesn't exist.
It's made in Japan, but the kawaii isn't made in Japan.
The kawaii isn't made in Japan, it's made in Japan as kawaii.
The mix of the tenets is in the special jam.
The jam.
You said you had to cook with love.
Don't you dislike me, chef?
No, I don't.
I just need a little massage.
No, it's not the most Riki massage.
No, no, no, it's not the most Riki massage.
It's even more Riki massage.
How would it be with a touch?
If we had the leg, the arm,
and we would do a plate and we would do the dessert.
We would do the leg and we would do the arm
and we would cut the leg into very thin slices.
We would get the shape.
The leg with a hair.
And we would cut it.
We would leave the game, the creation,
and we would do the dance.
I don't know if the language needs re-indication.
I think we need the Chileans
is that we re-indicate in the cuisine.
And that is to try to leave the
with the love that I have for the restaurants of meat.
But to leave the meat with the potato a little bit.
And to start to eat more fish,
to try other cuts, and to get out of the bad,
the bad one.
And try cuts that are
maybe so traditional, that only we have.
All of them are behind the jury.
The jury, maybe, is
tremendously appreciated.
We, if we get bored, we don't know how to eat them.
And the woman has a flavor,
she has more taste,
and it's a little bit more powerful.
And it's the only thing she has.
If I don't have to be in Lomo de Tado,
I think you have to continue eating in Lomo de Tado
and include all these wonders in our palates.
Music
I don't know who it is.
I lost my partner because sometimes
he is trying to tell us
the best white wine glass
from Luba.
Well, I'm less cuica and I had more to do.
I ordered a roasted champagne,
from Santa Ligna,
from La Filete,
after the taste that came from Lengua,
I needed it.
Music
From Luba.
Music
Music
From La Filete, Luba.
Music
From La Filete, Luba.
Music
for the rich.
And now, in 10 minutes...
A step-by-step.
Is it easy?
No, no.
What are you going to do?
A step-by-step?
We are going to decide...
A step-by-step?
A second step.
No, not at all.
It's a no.
I'm going to my house with you.
My wife doesn't let me do that.
I'm going to prepare something for you.
Please, don't be so excited.
Can you imagine?
My wife is driving with me.
She's cooking.
She's dancing.
Wow.
She's trying.
You're trying.
We have to do it.
I think so.
I'm going to do it.
Hey, this is very good.
It's very good.
It's a no.
It's a no.
It's a no.
In the next vlog, we continue enjoying in Yam.
