Who would have thought there would be open fire cooking in the middle of the desert. Check out Cucina Del Sul on IG and find out when the next one is. Such an unforgettable experience.

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We're going to our first ever barbeque sa desierto and then it's open fire cooking.

Basta, ang grabe nito. Tagal ko na pinapanood ito sa social media.

And tagal ko na gusto may experience ito. And maganda yung panahon.

Tinigin ko masarap yung pagkain. Good vibes. And it's going to be an experience.

It's like an hour away from Dubai.

Ang hawak ng daan. Ang ganda. Hindi pa advance planning. Wala pa masyadong example. Hindi ba ito masyadong heavily populated.

Gumagawa na sila ng bagong overpass. May forecasting or may vision which is I think urban planning.

Pero I think parang in life, kailangan mo rin mag-advance thinking or mag-advance planning.

Wow, ikaw ba yan?

Hindi actually. I'm more of like a spur of the moment or last minute thing.

But when I first met you, you were like bahala na. Let's see what the future holds. You're that type.

Pero visionary naman ako. I mean meron ako mga goals.

I guess yes and no. A little bit of both.

When I met you, surfer na surfer ka ba? Surfer ka pa rin naman ngayon.

Laking bagay guys pag you marry or may partner ka na mag-balance out sa'yo or mag-compliment sa'yo.

Thanks. May kasalanan ka ba?

Wala. Well, palagi ako may kasalanan sa'yo. Palagi ako lang may kasalanan.

We're almost there.

Oo, 10 minutes.

Ibang mundo na dito. Just like that.

Kanina kasi mali yung turn namin so napatpat kami sa isang lugar.

Pero feeling ko ito na kasi yung car na yan, dun rin yan papunta.

So we're just following him?

Yeah. I've actually met him. He's a French chef based here in Dubai.

Okay, I hope we're going the right way. Kasi parang point of no return tayo eh. Nothing else here.

At the rear, marami rin mga cars sumusunod sa atin so baka dito nga yan.

Kasi last minute lang sila nag-send ng location.

Okay, let's see.

Yun na yun. Look, dami ng cars.

So yun, 2,000 cables. Okay, siguro nga ito lang sila. Marami ng cars.

Nagde-deflate na sila ng tires nila.

Do you need to deflate?

Parang wala naman siyang sinabi. It's not so bad naman I think if he said so.

So he's the lead car. We're gonna follow him.

Okay.

Day experience.

This is beautiful.

So wow, that's a lot of cars.

It's a lot of cars.

But it's a big camp.

Where is it?

Doon.

So we'll bring a bag.

Yup.

Dito tayo para paglabas kami diretso na.

Wow.

It's nice and cool.

So middle of the desert but later.

Tingnan nyo mamaya yung setup nila.

Grabe.

Tagal ko na gustong pumunta dito.

Or tagal ko na gustong ma-experience to.

And finally, ito yung pagkakataon natin.

Ganda talaga ng setup na ito. Tingnan nyo.

Ganda na mga kotse. Dini-desierto lang.

Ito ba yung sundo natin?

Pre, pwede ba sumakay?

Ganda na ito.

Hey doggies.

Hey, how are you? How's it going?

I saw all your prep. How's it going?

Did we hop on at the back?

Let's hop on at the back.

There's your step.

That's my wife Camille.

How many people are you guys expecting?

450.

Wow.

It's gonna be crazy.

Lots of food. Open fire.

Lots of chefs in there.

Oh yeah? It's a food gathering.

Hey, baka mahulog ka dyan.

Wow. Krabi yung tao. Ang dami.

Krabi naman ang setup na ito.

Sabi ko sa inyo guys, krabi to eh.

And then ang trap nya.

And then ang rims.

Alright. Thank you brother.

Thank you for the ride.

We started in Jan, 100 people.

Second group to like 180-200 people.

Third, 350.

And this year, this is the second one, 450 people.

Eight cooking stations.

We've got briskets, we've got tomahawks,

we've got paellas, we've got burgers.

It works.

I didn't have lunch.

Alright. Thank you.

Hello. Kamusta?

Hello. Good afternoon.

Ano yung unahin natin?

Wow. May kite.

Kids are playing.

Meron silang kursi.

Tara. Diretso na tayo sa unang booth.

Tikmanan natin yung kinakain nila dito.

Yan yung setup.

Ito yung paella station.

Over charcoal.

Wow.

Yan. Oh my God.

I see brisket.

Yes, chef?

That's flank steak.

Oh, flank steak.

Is that the flank steak, chef?

Yes.

You guys smoked it?

Yeah, we gave smokiness here.

Yeah.

The butter.

How many hours did you guys smoke it?

It's been like around 3 hours now.

And then we just finish it there in the grill.

Nice. Awesome.

So the salt is smoked as well.

How is it, chef?

Very meaty.

And you can taste the smoke.

It's nicely cooked.

Chef, guys, I'm gonna take a picture now because then we won't be able...

Maybe I might not find it.

Ganda ng attention to detail.

Ganda ng vibe.

People gathering together for good food.

Parang brisket to.

Ito medyo mahaba-haba yung bila.

Yung pinakamahaba kasa ngayon yung burger.

Alright, guys, everyone wants a paga.

Hi.

Yeah, a little bit of everything.

Yes, sir.

Hard to decide which piece is the best with this stuff.

Every time I come across one piece I'm like, oh, this one is better.

The one with the most fat.

But hey, as they say, fat is good.

It is good, actually.

Actually, it's all been trimmed.

So there's no extra fat.

It's all intramuscular fat.

So it's good stuff.

Alright.

Show it.

Thank you.

It's so tender.

Oh, are you numb?

Look at that.

Ang lambut, grabe.

Anong meron?

Anong meron?

We have our Spanish maresco paella.

Okay.

And then we have the negro.

Negro.

Negra.

It's authentic.

Authentic?

Yeah.

Nice.

It's a seafood paella.

Nice.

Thank you, sir.

Thank you, sir.

Negra.

Bago luto.

Dito tayo.

Pila muna tayo.

Thank you.

Hi, Tina, it's you?

Oh, you're over her, no.

Thank you so much.

You're welcome.

Good parts?

Thank you buddy.

That's the separat right here.

There you go.

Yes.

Alright, thank you.

Thank you.

Ganda pwesto mo dyan ah.

Oye, thank you.

Wow.

Roni, tagal ka na gumagawa ng paenya?

Baling 7 years na ako dito sa Dubai

pero nag Bahamas ako.

Nandito ko sa Bahamas yun,

tapos,

naging boring sa Bahamas.

Sigurado ka naman.

Ah, senior sousap ako sa

Bahamas Hotel.

Bakit naging boring?

Ang layo eh.

Naisip ko sa malalim biyahe,

tapos doon hindi kagaya dito na maraming Pinoy.

So doon, pag nakakita ka ng Pinoy,

parang sobrang masaya muna.

Dito kahit saan ka punta,

so you feel like home.

As long as happy kami sa ginagawa mo,

it doesn't matter kung nasaan ka eh.

Correct, correct.

Kaya,

ramdam na ramdam mo sa pagkain.

Masarap.

Pag happy yung

siyempre yung mga tao,

maganda rin yung luto.

This is our Bomba Rice.

Ano yung tawag?

Bomba Rice.

From Spanish Tour.

Lahat ng ingredients namin

is authentic from

Spanish Tour.

Wow.

Masarap.

Mukhang masarap nga, pero hindi ako makakain eh.

Kasi lahat ng vlog mo pinapakita.

Kasi isang kamay,

isa phone,

isang kamay.

I'm proud of you guys too.

Ikaw yung nagaanay,

imbulubuhay ng Filipino Culinary.

Legacy ng Filipino Cuisine.

Tayong lahat.

I mean,

ikaw yung big impact.

Kasi abroad.

Gagaling natin yung

pinakamasarap na tayong lahat.

I hope I can hear that on your vlog.

Ulitin natin.

Yung luto ni Ronnie.

Ito sa Tanos.

Muy muy bien.

Muy bien.

Delicioso.

So good.

We have to tell the owner.

Sa Bahamas,

Spanish na rin yung niluto.

We handle

Tigerwood,

Shakira,

Shania Twain.

O, tagal lang palutuin na natin

ito pa kami.

Pag nagluto ka kasi over fire,

kailangang timing.

Siya talaga, bibisit ako sa

siya.

Message ka lang.

Magmessage ka sa akin sa instagram.

At saka naka-follow ako sa siya. Anong instagram siya?

Sa facebook kasi ako

naka-follow.

Doon ka sa chef JP Angulo sa instagram.

Ito yung negro namin.

Negro paella, tas yung classic na

maresto. Then we have

chicken chorizo doon, yung maliit.

Normally yung talaga yung ano namin,

size ng pag-ordering namin.

Tapos ito parang

ginawa namin for this event.

Diba? Sabi ko sa'yo e.

Harap.

Ang dami ko pang

sokarat. That's the best

part of it. The sokarat.

Hindi ko, nakakain tayo sa ibang restaurant,

bakit hindi natin puntahan yung sarili?

Mismo. Diba?

Ito nga o,

lagyan mo na lang ng suka. Ito adobong pusit na to e.

Diba?

Tingnan mo. Oh my

God.

So I'm back for more.

Round 2.

Same plate. Yeah. It's very good.

Thank you so much.

It's so good actually.

Alright. Just one

scoop for now.

Umaganda na ang

saraw. Pa-sunset na.

Ayan.

Everyone's taking a video of the paella.

Look at that.

People are having fun.

Ayan. May nag-off-roading na.

Ayan.

Tatawin mo.

Oh. Ito magandang griller yan.

Ayan.

Oh.

Dalawang kutsera.

Masarap rin to.

Pero parang. Which one do you like better?

Negra.

Both are good to be quite honest.

In their own right. Yes.

Pero mas siguro nakuha ko yung mas

mas maraming socarrat yung

kanina.

Mas malasa rin to.

Prawns nila. Mung solid yung prawns.

Masarap.

Happy na ako dito.

Pwede na na kong umuwi.

Pero alam ko mahaba-haba pa yung gabi.

Yung gagawin natin, mag-pause muna tayo.

Tapos yung mga stall na hindi pa natin

napuntahan, yun yung pang mamaya.

No? Mama?

Babe, dalawa palang napupunta. Ah, tatlo na.

Siguro may tatlo pa tayo.

No?

Okay, laban.

Imagine if I didn't see you.

Tingnan mo yung intensity ng chef.

Yung sa mata niya.

Spicy, non-spicy?

Non-spicy.

For both of you?

Yes, please.

No, no, no. Not spicy.

Are you sure? 100%?

A million percent?

Just for now.

It is better spicy?

I will come back then.

It's coffee

for the flies.

How many would you like?

Two.

And that was

non-spicy.

Thank you.

And please follow Panamericana.

Spicy, non-spicy?

Spicy.

Can I ask you a question?

Tapos tinanong din kasi ako ng mom ko

to nung nagde-date tayo.

Bakit mga chef,

naman ay tatulag?

Rebel daw kami.

Rebel daw kami.

What? Really?

That's the reason?

Also, I guess, self-expression.

We express it

sa pagkain.

So you express your chopsticks

as chili.

Hindi na tayo pwede kumain

ng chili ngayon.

Yung lasa ng bira,

it's so deep.

Slow cook talaga siya.

Okay.

Let's see more tacos.

Let's see more tacos.

And just like that,

steady na mga tao.

Kumain na.

Masaya na.

Pero dito mahaba pa rin yung pila.

Nandyan pa rin si Camille.

Good? Masaya?

Okay.

Grabe rin yung camp culture dito.

Iba naman.

In the middle of the desert,

they're able to achieve this.

Tapos,

behind the scenes,

mga kapaya natin yung

laking bagay that this is possible.

They are shuttling us back

to our car,

which is like a two-minute drive.

Okay.

Do you know where we're going?

I'll just go to those lights.

There.

Where?

Follow the light?

And then I guess follow the

yung

tire path.

Okay.

Love, baby.

Please, lead us home.

Thank you for watching!