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Garib ng wok

Let's see how the waves are

having?

good wave

wow

Itulong lang tayon

Yung shirt magdagal rin sa locate

Sa rounded welcome

Waka

face of a channel

talaga

So you can try

and see what

you find

don't forget to like and subscribe

Give me those nice noodles

Don't forget me

Chip

hippie

dojo

Santiago

One of the most difficult, unbearable, and strenuous way in Mexico

Did you enjoy?

Yeah

Super

Are you hungry?

I'm stoked

Yeah, I'm stoked ngayon

Hungry mamaya

I'm hungry deep down, but I'm stoked

Hola

Oh, guiria

Guiria?

Guiria

Barbacoa de res

Brito

Taco dorado

Taco dorado de barbacoa

Wow

Sobrang astig na nakapasok tayo dito kasi friend ni Niko yung may ari

Ayan lang

Ah, masarap ng feeling

Tapos babae lahat ng kansin mo

Yeah

Sila nabahala mag-order

Trust the chef

Kung baga pag kumain ka sa isang restaurant

Tapos kaibigan mo yung chef o kilala mo yung chef

Tapos pag sinabi niya, kami nabahala

Or order for me

Trust them

Gracias

It's okay?

Okay

For me, it's okay

I'm asking

And then

A little bit of this kind of salsa taco de barbacoa

Salsa de tomate

Tomato sauce

Like a western

Yeah

Sauce

Pour a little bit

Yeah

To

You know

Little bit this canani right here

Ah, let's see

You ready?

Yeah

Wow

Post surf meal

After surf

This is after surf meal

Exactly

Alright, so surfing was really fun

And sarap ng kain natin kanina

And we were able to take a quick siesta

Ngayon, nandito na kami sa kusina ni chef Niko

Ito na yung lasal

Dito tayo magluluto bukas

Papakainin natin sila ng pagkain natin

Sana magustuhan nila

Pero mamaya

Uy, ang ganda ng kusina babe

Tingnan mo

Babe, wait lang

Tingnan mo, this is under three mango trees

Oh nga no

Along the fence

Wow

Did you order some spring rolls?

Yes, I did

From the Philippines?

Yes, I did

Okay

Wow

Our loot has arrived

You packed it really well

Yeah

It's fresh or not?

Wow

You want me to put it in the dish?

Yeah

Dito tayo bukas magluluto

Ayun o, hey!

How are you?

Ayan yung kasama natin kahapon

Nag-sumundo sa amin sa airport kahapon

Driver niya at kusinero niya

Yung restaurant ni chef Niko

Siya na siya

Nagre-reflect yung personality niya sa kanyang restaurant

As it should always be, right?

Very very personal

Galing

Ayan si chef Niko

Yan, kanina nag-surf kami

Saya

Lately, busyng busy yan

Kasi syempre dami niyang inaasikaso

ng mga bisita

Tapos sinudu niya pa kami

So puyat na puyat to

Pero sa weekend, magsasurf kami

Ayun si chef yung pinunta natin the other day

Sobrang solid ng pagkain niya

Hola!

Just wash and eat it

Eat it with the skin

Tapos na yung ating lunch

Uwi na sila

Abang uwi sila, magluluto kami

Pinag-uusapan yung bukas

Yung bukas ay magluluto kami para sa kanila

Ayun

So gusto ko na umuwi sila para makapasok na ako sa kitchen

Para makapreparan na kami

Gusto nila yung inasal marinade

Kinain nila with chicharon

Kamusta?

What are you doing?

5 minutos only?

So we're gonna grill the coconut

And put it here in our sauce

So the mixture here is

Bagoong, gata

Luya, sibuyas

Orange

Soy sauce, no seasoning

Tinikman niya

Do you like?

Really? Why?

Tibay na tong babae na to

Grilled coconut

Tapos yung yam

Sarap pa na sila, kinakain nila

Ang gugustuhan nila

Tinitikman nila

Yan yung achuete natin

Ina-analyze nila kung ano yan

Yan si chef

Ayun, tumawa

Ayun, pinag-uusapan nila yung bagoong

Gata, you like it?

Muy gusto?

Nagustuhan nila

Nagustuhan nila

Maganda yan

Happy ako

Ito tumulong sa akin, galing

Thank you

Dito tayo sa isang restaurant ni chef Nico

Ito yung bago no?

This new no?

3 months

Nice kitchen door

Hola

How are you?

So, in Mexico

When Marquez

and Pacquiao fight, everyone watch?

Everyone

Everyone stop other youth

to watch Marquez

Do you like Manny Pacquiao?

Who's Manny Pacquiao?

So no one likes Manny Pacquiao?

No one likes Manny Pacquiao

No, no, no, in the Philippines

we love Manny Pacquiao, of course

When chefs kidnap you

in the morning

to go eat, you go eat

Okay, breakfast time

Breakfast time

before we go to the kitchen

for our event

Today

First time nila titikim ng

pagkain Pinoy dito sa Mexico

dito sa Colima

and I'm excited

I'm slightly, slightly nervous

because I just want them to really like it

I can't wait to

go to the kitchen and prep

pero sabi ni chef Nico, kain muna daw eh

Iba yung style dito

sa ibang kusina

na lulutuan ko

bakbakan, dito bakbakan rin

pero hefe,

bosing eh

kung ano sinabi ni bosing, sundin mo na lang

tapos nandun naman, nandun lahat ng mga sundalo niya

ready to help us

yung isang chef nga, malapit

lang siya dito, meaning like

2 hours away lang by flight, so dinalan niya na

lahat niyang prep from his restaurant

dito, dito, tsaka pagdating

niya dito, gunting gunting na lang siya

kasi naka vacuum pack na, tapos

salang na lang, compared sa atin

ginawa natin from scratch, kasi syempre malayo

but same time, I'm

mula talaga matikman nila

yung similarities natin

and

yung combinations ng pagkain natin

sa mga ingredients nila

okay, we start

we start our day

what's that chef? chili?

chili?

sauce

what sauce?

ah, soya sauce

soya, mirin

soya, mirin

ah

okay

chef is showing off

is showing off, what is it?

it's a

it's a

it's a

what's it called?

oyster with yellowfin tuna

and sake mirin

reduction

sake mirin

oyster in the bottom?

wow

can I try?

no, no, no

haber, ginawa prueba

jefe, jefe

not me, not me

jefe, nico

so una muna, titigin si nico

oh yeah

you remember him?

eto yung translator ko

if without the visa, I cannot communicate

with everyone here

smoked oyster with

yellowfin tuna

wow

mhm

tuna and oyster

and smoked

and the mirin

loco de cabeza

frito

frito daw, wow

mamaya mapupuno na to

eto, ngayon hataw

hataw lahat, walang usapan

tapos kanina nagalit si nico

nagalit siya, sumikaw

kinabahan lahat, pati ako

gumawa ko ng roux

galing sa mantika ng ating sauce

sa ating

pinaguungang baboy

bali gata and baguong at iba pa

tapos yung mantika nya

gagawin kong roux

para lalapot to

so basically mantika

mantika, harina

mix mo lang, tapos halong mo din sa sauce

siyap

oh, caliente

oh

pag nagpalapot kayo ng mga sauce nyo

kalabo, kaljareta, anything

eto lang

harina at butter

or yung mantika

so yung mantika ng pinirituhan nyo

wag nyo itapon, example

mantika ng isda, pwede yan sa

seafood palabo

oh

oh

shrimp paste

and

that's

is it good

coconut and shrimp paste

salsa, coco salsa

with mango

como sila

gabril, makina

kwersa

grabe, entiende nila magtrabaho

guys, ibang level sila dito

kung tayo masipag

sila masipag

makina sila, kwersa sila

tapos yung passion nandyan

grabe, intense

ito yung ating chicken inasal

na ipiprecook muna natin

sandali

pinasira ni nico yung daan

oy, muy bien nico

this is so cool

i'm cool

i make it good for you

you made it all this

grabe, nakakatouch naman yun

nakakahanga

ito, tingnan mo

tapos imagine

sabihin ko may edad na sila

mga tanda sila sakin

pero ang cool pa rin nila

ang suave pa rin nila

tingnan mo yung setup nyan

tapos bigat yung chef rin yan

sa lapas, hindi pa ako nakapunta doon

pero sa may baha

and then chef nico

kulima

ang team nya maganda

grabe yung respect, grabe yung support

parang

wala, parang ako estudyante dito

parang ang dami kong natutunan sa kanila

ang dami

at saka ang dami rin nilang natutunan sa atin

baliw na baliw sila sa mga lasa natin

excited na ako mamaya

matikman nila lahat

i love filipino food

i love pinagoba and porkadobo

try this one

try this one

that is pinagoba

yes

3 years

we are in a pandemic

situation is very complex

we are almost 1 year

die

thank you very much

we have a guest

Mr. Carlos Valdes

from La Paz

and our friend from Manila

representing the Filipino cuisine

with a lot of pride

JP Anglo

kitchen brigade

from the house

this is the head chef

Karen

this is chicken in a sauce

marinated in tuba

ginger, lemongrass, garlic

and a lot of things

this is the gravy

basically the marinade

we made it into a gravy

so just ask them later if they want it on the side

or they pour it over

then the achara or the pickled vegetables

is made of onions, bell pepper

the dressing is made of coconut water

vinegar, and what's this called?

guamuchil

and then I made

it's your favorite

so basically it's twice cooked pork belly

braised in coconut

shrimp paste

and then grilled

and then

it's yellow because of the achiote

achiote oil

because in the Philippines we say

achiote

in the Philippines we say achiote

here it's achiote

anyway thank you very much

thank you

it's very colorful

it's very asian

contrast

any questions?

let's give them a round of applause

last year we had a

terrible service

there were tables that wanted to get up and leave

lambanoc, but in a salad

the other one is

a lambanoc

so we introduced

lambanoc in Mexico

guys, we

then the machine used

to make lambanoc

that's what they're using now

to make their mezcal and tequila

can you believe that?

crazy

so this is

this is the seed from the parota tree

we need

you boil it and then

the first boil

is just to take out the seed

from the

tabayna

and after we boil again

with salt

look at this

boss

he's greeting

all Filipinas from

Manzanillo, Mexico

to all who can translate, can you please tell me

what he just said

swordfish tomahawk

with the second ribs

swordfish

ok

ok, we're ready

everything's set up

Carlos is set up

Niko

everyone's calm

the others are here

per change, I didn't bowl

because there's a lot of respect

for the force in the kitchen

that helped

here's our mezcal, it's on the plate

let's cook inside

right?

we have

an order of

12

total of 12

in the span of 5

our dispatcher

wants it out in 10 minutes

so at the end

they're serving

these are the

2 boys in charge of our

they're cooking

in a charcoal oven

350 or

380 degrees

Mexicans

are cooking

but I used

their own marination

and of course

it's incomplete without rice

oh really?

thank you

I follow you on instagram

oh really?

thank you

they're changing the way they eat rice

good afternoon

good afternoon

good afternoon

hi, good afternoon

he's going to speak

filipino

he's going to speak filipino

and I'm going to translate

this is a marinated chicken

in tuba

ginger

sour

24:06.440 --> 24:36.440

24:36.440 --> 24:38.440

made with love

so much love

always

with a heart for the filipinas

look at our future

chefs

this kitchen is so good

there's passion

and there's perseverance

this is so good

2 chickens guys

19.3

for a single person

it's 23.1

presenting the chef's beauty

chicken

with a hat

left or right?

can we have a seat?

alright

here's my rice

put the rice here

like that

I put some of the gravy on the side

not all, maybe just half

I'll start with the rice

so just push

yeah

then

tear the chicken apart

then dip it

then just go

wow

the oil

get the oil

mop it

use your right hand

what is this?

it's tuba

wow

amazing

thank you

this is what we eat

when we're drunk

arriba Filipinas

arriba

the chef is saying that

then eat with your hands

my friend

it's very very good

guys

that's the time

we started at

10

now it's dessert

their lunch is so long

but this table

started at 4.30

these are the press table

locals

from here

chef nico is explaining

I can't translate

what he's saying

because we still need to have a Spanish lesson

but

thank you chef

you're welcome

thank you

this is yours

thank you

thank you

we're done

we're here at a restaurant

chef nico's sports bar

let's rest

he's still not resting

because

what are you making me?

tacos

for you

beans

a circular grill

his grill is cool