LOS MAFIA PODCAST ⭐️ - Paul — La famosa TORRE DE MARISCOS fue idea mía (El Sazon de los Peñuelas)

Episode Date: November 17, 2023

Plevada, be welcome your new podcast. A gracious with with all the support that you know, the word

plebe is that, he's the shingada, how we can't say, well,

just say, thank you, thank you. And we send him a bit of a bit of, you know,

you know, and keep your comment, and you know, you know, we're at

we're at a cent with you. Today, Pleves, will be a watches. Marisco is

good. No, no. Oh, my marisco of the Marasas are the good. So, Veeco,

oh, me see, you know where are the mariscos good. The people know,

you know, you know, to go to New York, and go to enjoy, some good mariscos

in any pincch in the carretita of the carretita of the man, my newieco.

You're going to attend you, here, Plevada, we have

invited to our comrade, Paul of the mariscos. The sasone of penuels. Muchis for your meditation

compas, I'm sorry. The neta that I've taken into and we've taken to chingasas. Awas fresh.

Saludos to all the rasa. Oh, the sasone of the panuelas me sounds like bunuelos

to the banyuelas. The panyuelas, the punnettas those are less the peonelas compa, the reality of the things.

I, when I heard the penuelah I think, me imagine an ably buñuelo a bit of, a tascita

of, a, of, how's it? Of, chocolate, or chocolate abelita.

Oh, well. And, and a bit, and we're, and we're, and the creators,

those creators, those creators of a platio, yeah, typical, Sinalvense, that we're

going to be water and they're and, and of, and, they're, yeah,

man, come, I'm, I'm, right, I'm, right, I'm,

right, we're, Here we have the original, Vigo. No, no, no, no, no,

no, no, no, no, no, no, so, so,

no more. How, how, apart of Paul, how they're they're saying you,

uh, well, in this case, chef, for, I'm a profession,

this, uh, peñuelas. Pao, there, there's, there, there's,

uh, purr gente, but we're to, yeah, we're, we're, we're

we're doing, we're We've got to do we're going to make a minute, thanks a God, because our chiefs us gave us

our support there to be a career. And, but, of the first generation.

I'm the first generation at the state of gastronomia. Yeah, then the guas.

Oh, yeah. Yeah, my exeating, man. So, if you were what you

did you or she met there in a map to see? No, the net, it was what

I wanted, because my my papa always me inculco what is the area restauranter.

So, when I I said, when I I started at the prepa, because I battalion to say the prep, I went to four years,

this, I said, I'm going to study. My mom said that's going to be a doctor, that's a communication,

I said, I want a licensee in gastronomio, a career technical, and no there was a

company, then I'm going to Guadahara. And, I know, two, three

months before to I'm to go to to go to the a inscription and all, a new

a university of Durango and then we're going to be to get us to get us here, we're we're just

we're going to and thank you a year, because it was new, no? Yes, compil net she battalue

so we went to the reality as the reality as the first year, the first year of a

career and more new no, well, so it's battle yeah but the there's

that there was that there were goodos and there was good and there Experimenting.

Yeah, there's a race that of the plan no idea. Because many of those of the people have come to be because many of

they were chef in restaurants, but they'd in the title. So I learned much of them and, and then,

apart of the new things that we're doing? Really, cocinar mariscos is what the most to cook

or there? It's my speciality. It's my specialty. But what you do you do the

do mariscos? The net. I think that is something that I've I've got in the Sanger from the

morrillo because we're we're in those, we're in the cory of the always,

the castle and then etchal the clover. The other those deados when we pales when we're

panes and it was part of it no, that's one of the night about us

and we're going to let's just we're going to let's we're just to play the carom

and then we we've we've been we're with the people that the color a

am arrasca has to you know, I've got to a... They're going to wearles, a... It's a... A...

Dissing, Dicin. A... A... A... A... A... A...

A... A... Is it? Is... Are... ...s... ...are... ...as...

...as... ...a... ...as... ...as... ...as... ...as... ...to... ...to...

...to... ...me... ...em... to par the pocaway to go to that. Ah! Oh,

see, that's a chingon, loco, that you like, that's, I mean, I'm really

a lot of for marisco. No, I don't think I'm the but I defien, the net.

Well, my net, is that here in Kuleakan, not Sinaloa Kualiakan. Kulakana,

the net, is that, well, I think, the 60, the 70% we're prepared in an

Hawaii Chile, we've But, well, there part of all. There's a lot of all. There's a lot of the O'Achilla, but the marisco congemoner in the chinko of process, chingue of platillos. And the most typical of here, of Culeacan, well, is an awachia and a cevichito, no, that is the reality.

That's there where the , the, the, the, the, the, , the, the, the, in other states, in other, in other, this, in other, in other a other country. So, how we know we're

for the water for the sea. So, everyone, or we're

doing to know to be able to do you not too. No, how not? How do?

How much? How much? For to work to prepare to mariscco? The Nettta

is to Boston. I've been in Boston. In the States is one of

the parts where has been been, was capacitando restaurants.

Ah, capacitando? Yes. Yes. Yes. Yes. of my to my

job, to capaciting restaurants in California, in Arizona, in Texas, New Mexico,

in Boston. We've been there in various places. Thanks to the platio

that we did we let me we're going to start with that what was the plitio

that really you really you did you know or the company

the sasone of the banyuelos of the penuel well Well, look,

manette, we're talking about tattooed. Like I said a lot of my compas. Cheen you, my compa.

I'm not being tattooed because it's good, because it's good for the people are doing, no.

And I'm and I did, no, yeah, with a something to make

to make, to know, but we know, we've got in the time in the

year, I'm even in the two years, and we know, my man and I,

my is restaurantero, is marisquero. And, and, he, together with me, we did the Torre of Mariscos,

no. It was an idea my, but obviously it was a couple, because it was a project

between the two. So, there was how it was and we we're not

we're not, we've done, we've done we're doing, we've been doing news platyos, but no

pegababing, no pegs, and we're desperated. It's a moment that in the 2016, in

June of 2016, I had 400 and caches in Facebook because it's me makes

that I'm still not on the Instagram. Or if was, I'm, I'm in the

other side of there. So, I'm, there's a video of the

Torre with my followers, to Facebook, at the 9, 10 of the night,

and you see that there's that you say that the life to change the Well, it was something incredible, no?

I, I subed the video at the 11th, more than at 6 the morning, in the, in the bureau of the, of the, of the, the, of the telephone, vibrating, vibrating, vibrating, well, well, oh, where are, where are your marisco? Me, said,

who, who is that we're saying, oh, is that we're seeing a video, and we're going to know where they're, then, well, I'm, to the Hsuane. And,

oh, we're in Kulak, and other call to be in Montereyre another called to

another name of Chihuahua, another name of Arison. Numbra Machim, machin when I go

the telephone I, the video I had like two million, two, 2.

5 million of vistas. I'm I'm gonna what I'm what I'm what I'm and I'm

and I'm my brother, I'm not my mom a friend another person and I were

five to the restaurant because with that we're doing because my telephone no, my telephone no to be able to

no end up another, one day, one day, I'm gonna I'm, well, I'll be

to be to be the five, oh, you know, I'm, I'm gonna get, I'm,

let's get, let's, we, because I'm what's what, because I'm what's gonna go,

we're gonna we're, we're talking, we're, we're talking we're, we're gonna to say,

10 kilitos of cameron co-cilled or five and five of the year, no,

but that day we could know, we could with the end of the that that day?

No, that day and during six months six, seven months vital, all,

like, so, like, all the days, it was, so, a

day, that's a person, the rasa, the rasa , the rasa, like,

like, like, like, like, like, the Rack, the rass,

the man, you, No, well, I don't have to do, comp. At the first time, at the point of, your mother,

a service of the shingada. And, we went to get to get a while to get a little to do you. Oh,

I said, you know, we're going to we, not we're not doing. And to do a pure production that day.

So, to start for the public. And to pure production, pure production, machin. And so, and then we

did I, we've been, until we we're, and, and, the, the,

the, the, the, the, the, a better manner but

that day and during what I could say to say to say to go no two

months there no there no there no than 50 people

that so and I know my business was I'm

that I'm public I'm publicity I'm I'm to visit

that that that yeah yeah yeah I'm to

for to the part the part the but

yeah no no Oh, yeah, no, yeah, that's in the business that's a row. So, there was a place place to the

car and saturned of cars and saturated of people. No, man, it was something, something that's for the,

for the history. I'm going to say to a little a new data. A me me took that a mero apogeo.

And I, and I was, because I was a crud. And a man me said, hey, we,

we, we, we, we, we, we, to go, to one of the one of the one of the

one of the one of the one of the, I said, I mean, me it was a borgue, I wanted to me to get

and I said, this mother is very well, I'm gonna get in the chino, I'm gonna be that mary, that's madder,

and I'm like, and I'm, and we're, we're gonna, we're gonna get me, yeah, yeah,

that's a man, it's a mack, and I'm gonna and I'm gonna get me, I'm gonna' yeah,

yeah, just the fact, just the yeah, we're gonna' we're gonna with the restate and

we're we're just on the recipe, no, because at final the way it's

a matter of it's a question because it's a story very chingone that I think that I think

that's a thing that you that's a day is a little bit typical synalvence as like

the governor of Camarone like the I think the three places right typical Sinalvences

not representing if you do put the platios typical synalvence and it's a person so it's

all the put in the penire because it's a is something that not not is easy.

It's not easy to get to be able to say like a cargo of that and then

apart to discover what is what is what is exactly that's what is what is a

manor you're a manh but is a manh I'm tell me

how it way that you know you know is that one day we're

we're and he got some caromones pulpo and how was that

you discovered this mother is the tower, Marrillo. The tower. Fugate. Resulte that I was in the

school, I was in demaroso. I thought, I thought, I was going to say, of the university.

Of the university? The university. I still still still being demaroso and I got out of

the salon and no I'd like to tell class and I said, I'm going to my mom

and my mama and my makes he'll be because the school is a license and abark the

administration. So when one enter, one thinks that just

just it's just like the first quarter semester, yeah he's

the kitchen yeah, I'm started, this is me, this is my,

this is the me, this is the point, when the people, when the people,

when the people, were when I repunned I, I started

the first places, I'm to get the the first places,

I'm presentations. There was a presentation and a salsa in which I kept in grab because it

were my first my first place in two occasions. So it was a base of salsas but for

a for a ceviche but how you can't say? In a a plato

minimalista not a plato a bit present and pretty and all this it was

it was like a ralita some more but it was it was a really

Well, then that salsa me kept very present. And me kept present one of the

way of the unmas a manned a carast I mean, I'd make a torre of fruit.

A torre of fruit, boom. With a salt, with a yogurt, but with

passas liquid and meal. I did like a sauceita, and I did you

decore with friecuit and the chingada. And then the first way that man.

So, then there came the idea of the tower, of the presentation and the salsa.

The salsa always me kept present. How surge the torre special,

that is the tower that really we because a my my Tio has a

restaurant. He'll send a my Tos the Puy. So, he invented the Toste

Special. I said, well, if he has the Toste Special, he put the the

ingredients, but in Torn. And then the Torn the Treesco between the school, the presentations

and, and, so the tisket that's a special. Berga, so interesting, wow.

Yeah, the salsa that was the salcita in that that was soya, chili,

chip, chip, And chili and chiltepine with lemon. No more. No more. And with those four things

is a salsa very important. Yeah. The net. So there's there's the original. But yeah

I'm imagine that they've varied. Yeah, we've made a little for questions of quality,

for questions of presentation, for questions that the client also I think I think I think I think

I think we're doing and it we've got we're we're doing it And the Torre,

what does the tower? Look, the Torre original has a camera

peppino, cebore, creole, seviche, cameron, uh, per don't seviche

of pescad, cameron cooked, camoron chila that's the camoror

crud and lovina. And for the part of the water and I'm in salas

nases that's so that I'm sorry that's that's all lended lavag

ha ha ha ha go to go to the concha, no? Or the or the tower? Oh,

yeah. Yeah, and he's a lot of a wacquate, bah. Yeah, yeah,

yeah, my comp. That's, that you get to the verga, well, oh,

oh, that, that perr the, the, the, the, that's good.

Yeah, the net is that man, we did much popularity, we did much,

much, much, much, much, so could say, to to be someone in

in Cinaloa, no, pardon in Kuleakar, more than, for a person, and recognized, more than a, no, much a rasa, me say,

hey, boy, is that my inspiration, eh, boy, is that the net is a d'nching in all the thing with all the thing,

and the truth of, and I'm not, I'm not sure, I'm not sure is that I'm that I'm grateful for the comments,

no, obviously there are good, and comments about, no, but the majority are good,

and all the way, is that you take me to come as example. And that has demonstrated

that I that I'm that I stay in other in other in other states

or or, or, or, or, or, or it's,

it's, it's it's, it's a, way, prepare a restaurant,

or so that, what you have to pay to you, I'm in Mexico,

in Mexico, this, uh, I, I'm, because here is like,

no, I'm, not, I'm, the RAS thinks that the reality, not,

the rasa says, oh, boy, is that I always is the same here.

To where you go to the plumber and the plumber you do with you know, because you know you know,

you know, so you know, and here it's the same in the restaurant. The raza not valor, no valor your

work. It's a because I'm going to I go back and I'm and for them is very barat.

And for me, so, how dollars? I'm right in the actuality I cover $3,500 dollars

Semances of preparation. I normally I'm going to a month or me vented $200 dollars are going to

How much? Well, $16? So, $500 for 16? 56. That's what

I'm going for a month in States. Those are $56 not me they're

not in a month. So, unfortunately the reality is that in Mexico no

I do do I have almost , pardon, capacityations. Collaborations, I do many.

I'm much collaborations with restaurants in Guadalajara, Mexico, Monterey. But the collaboration is,

no, there's an invitation. No, they're doing, no, they're doing. No, they're not.

For you, to me do my platyos or for you to give us a plateo in their restaurant.

So, that's so so I do normally with with the colleagues. Yes, yeah,

well, is that how you're to get to to cover to do the

Gratis. All Mexico, with your restaurant, is a bit a bit of a carron. To have a

line of a restaurant of marisco boy, it's a get a lot of the verga. Well,

it's a great. It's a stress, it's a, well, it's a much time,

it's the reality. And you have to do a process where we're in the process where we're

going to this quarter. So, So it's difficult. It's difficult. One only wants to do everything. You have to pay, to delindar, to say, hey, you're going to, you're going to be the

resource, you're going to be the administrator, you're going to do, you to do you, so, so you're going to do? So, if it's difficult, the process, I, we're, we're, we're, we're, with the three businesses, we're, with the three businesses, we're, but with the business more big, we're

10 and with the negotiation of this we're going to come we're going to go to so he's so he's a

guy, he's that I'm really that I'm really because he has he has he has a lot of

my compar he's that it's that he's not he's a he has a year he has a year he had been

a year ago he's a one chingon for sure in Guadajara and he he says you know

you have you you have been 10 years with this you're you're saying that you have been

a little stable, you know the pro- and the pros and the pro and the yeah, it's a little

less stress. And they're just a little bit more no, they're new, and they're not, they're in the end of the

way in Guadalajara, but he says, I'm afraid, I mean, I'm afraid of not going to know what going to be

going to be because the because the business, because the so it's supposed to that's a

so it's it's a thing to to caresel and to do it, and to have to

love, to have a more, to your business to your product. As you

the thing, the thing that has the tienda that's the thing, not.

So, is the thing. Oh, and you talk about a story, way,

that you have, that you know, or what, what I do you, the narcos to the

verga? The net so, yeah, because, whey, a me has to

be a thing, to be a lot, yeah, yeah, yeah, the net

compa, mariscos, hamburgas, suchis, hot dog, Cevichurro, papas, and all the food.

But the principal, the mariscos. The marisco no, they can't fall in that fiesta. Yes,

the net is that is something that is a typical here in Kuleakana. It's something that you

know, that's all right, you know, they're going, and they're they're going, a event for 200

people. What is? No, so it's an event a new a birthday. Okay, well,

well, so, without, then it's the reality, no, so, without

because at final of the point, we're in it's a question, the reality

that we've to have taken to be the reality that's in various and we're in, in in in in in in the world, A good service. A good service, because we

we're doing apart of I'm a part of the yeah, I think it's a word. Yeah, and me has

talked that compa. For example, no see if you've talked about those fiestas way, that

there's a chenga and the chenga in their people and the bowl of camionettes and pistoleos

to all the lot of those fiestas that are those are the fiest some of these are

and around you have to be and that you have have, Felicited to them

that's a man, a man, man, man, a man, man, man,

I'm a matter, I'm a talk about, I'm got to my, to my

companyers, too, to the people, to the, and, and, and

we, well, it's that we, we, how, how, so,

how, so, so, with a, with a good, a good a good

a good sometimes, a lot they're not they, but they're another third person, no. The way,

the net to this can I like a chinole the marrish, and how you know, how you know, how you know, they're doing they're of those who, if you know,

they're just to do your mad. If they're they're doing, if you're what you do you do you do you're

50,000, because you know, there's a little of risk, you know, the net, is the reality. So,

this, we've been called to have made to felicita, and us have made of the way, how do you? How do you? Well, well, so,

oh, okay. Maynard we pay us. We've been here in Kuleaka. We've got to work in rancheria. We, no, we've talked to work out of the city. And, ah, well, there in Kulakar,

you know, yeah, me, the money, and a propina. And the propina, I think that's that's the way that's the,

what's the, how much, the most, you've done to do? The most that have done to propino, $80,000, $80,000,

$80,000. 80,000. $0. For how? Well, the net is that I pay very well to my

job at my chint, if we're going to an event so I'm five, seven, ten, ten, ten,

ten, ten, ten, ten, ten. And if I'm, my brother, I'll pay twenty-five Pets, the event. And yeah,

the propina we're repartime under my channel, yeah. So, so, how it's,

so, is that the clients are of you, yes, so. But what per. Yes,

so, but, Well, that's about to get, to the Wato. In November. November. And the net, comp,

that we're we're going to know that every time. Because, you know, that's chenga that event

that was like, that way, we're doing. The net. Oh, yeah, oh,

yeah, so, it's, it's, it's, it's, he's, going to

do the, so, will be, and the torre of marisco that no felt about, but,

in some occasions, The net when they're they're they're they're more

the call if the calli the h no, or the ballon. The net

is that so it's like, come us they're not they're saying, trions,

let's 20 lats of boulon and every lot of a bolog and a lot of

money. Ah, so. The lata? The lat? And what? It's like 400,

450 grams every a fudge a pucho of poe so, so,

so, so, so. Oh, so. And, And there was a time where we've got

We've got to get a boulogne and nobody had, compa, to the guy who he liked to the, to the guy, no, no,

nobody had to be, and I, who's the puttie, we're saying, that we got, that we got, we're getting, like,

about a lot of a lot of us were trying to, like 20, 12, and that's 12, and I, I made to,

I, made, I, made, I, they, because no, no, no,

no, they're, and they're, and they're, and, and, And tomorrow? Well,

they've a few days. The most, the most so that's that's that I'm

said, and five days and that me said for a person. And that's my way,

and what I do you? And that we're going to do we we're going to we're in two can't

down the top of the jellers and all the show. We're we're all we're like

one to and it and after the five we're going to do the first we

without and others very low those that were one a one, a one,

a job of your chingat my, calmate, way. Vent to come, yeah,

yeah, yeah, yeah, yeah, yeah, he's got to and the jellera

to be aught, and a hour, 15 minutes, no see, compachiste that

so, was that was that was the event of the the most that we

have been when, when I never a chinkw too, and that fiesta,

the net, no, in the December, comp. But I'm DJ.

And, and, no, compa, it was a man, I'm doing, I'm doing,

because I've passed two years. Dandale. Macsio, and me I'm,

and me, and I'm, I'm just a little the people, go to get the dormit.

Yeah. And that is what really to continue to work because imagine

to start, you're I've dispired those two days? Yes.

Without. With nothing of the play, please. The net, go and see a little, go ahead.

And then I'm about. And so, but I'm the neta always like a little bit of

the way, of what it's offer because it's my responsibility that all out of it. The abulon

how he's? The abulon, the net, well, so can prepare to cook or

frio, normally it's been cooked, it's like a kind of caracol.

No. if you've tried to try to try to try to try to the bouloncino

but the consistency is like a caracol is a caracol final I'm not I'm

some salt that pimenta limon and chilet and it's all yeah if the cliente

it's like salciado so it's like in in a in

Hawaii Chile but but it's like it's a same it's a try to

try to try to appreciate your flavor, because it's something that normally you don't normally you

want to you're in, if you know if you're a way, you're going to get a lot of boulon

of a million about a million hundred so. So, so it's something that's something that

you have to see that you see, I'm not that I'm not but really really is better than

a call a chahe in a way I like more. And consistency also, but it's

so it's so popular as the Cahill, the Coyo is, well, it's more conventional, you could say, no, because it's in almost all the carretes. And it's termino

medium, well, if, if we're, if we're, if we're, if you're, it's, well, you can't buy, in a, one, a order to cost 700, 800, 800, pesos. But the bullon? The bullsito, well, no.

Some of them. It's, yeah, preparedito. Well, if, if it's a lotita like that I've paid, some, three, three-five. Oh, yeah, boy. Yeah, it's a lot. There in your carretta

you can't find out of I'm trying to I'm in 900 pesos Okay Preparated How much?

So, like you know Naturalita Or if the client like to cook Yeah, but yeah

is responsibility he's He's no, but we We're we're

we're the way but but the abuloncito cooked no is like

my furte Yeah, which is your what is your Firt I

I normally normally all the menu of my restaurant I'm I'm

no frio and hot. But my fort is the cold. I mean more interact with

with the cold. Because the calient I get a process. You can't do the

talk and have the little bit of and have the plateer, for example, a plate you, you know, you know the

probably, you know, you know, you know, you know, you know, and you don't,

in the free, is like, all the moment. Every place, you can, if you

do you because you have to add the salt at the moment, the time, the time, the

salt at the moment, then it's more more more than for me the barra free than the barra yeah,

and my really, I'm sure, is the bar calient, is my respond. Because we

because we don't we don't we don't know in the barra in the barra calent. No, we

don't we do tachito of camo, no, we let us we metemes the angostita, pulpos arandial,

mariscata, camonets reenos, we're going metient You know To come Mariscus

If I'm more classic Awachilito Cevichito Campecanita Molcagetit Yeah is that

I don't see if there They're I think The Mork Yeah

Morkagette That Yeah That's That's That's That's That's

That's Especially That's That's So We're For For example

Mokachete Calient It's For For example, right, Camarone of the temporary and I do, I prepare,

I'm a different manner, no, not just to do co-coded or to moshed no, I'm trying to let's get a

plus, then the people, that the thing, that's the idea. You've had a bad experience with

a cliente? Well, the fact is that's a various. Count us one. Well, there,

there are who are who are people to do you, for example, me say in a

cliente, oh yeah, down a sandwich, let me for something typical, a sandwich mixed.

But no you don't you're not a lot of a lot of I'm a because I do a lot of

the cliente for that's the so that not the that's not that I'm that for me

is guarantee to the I'm because I know I'm doing to the better than the

way and it's the not the but there but there people that they say

dammel do me naturally what does the client the client it's to ruin

with some salsas, with some with his, I can put more salt,

more more pimenta. So he he's a ruin his plateio, not he's a lot of

we, they're doing, yeah, but if you do you did you do you're doing it you're

to do it I'm to do it to do you do that that's arrororoote the plate

and arroina the the experience of him with us so there there are

who is no way is that the man is that was a I got a client,

ah, he got a a few, a car to a friend of a friend of him, and he said, ah,

I, I don't present to Paul Peanuelas the doion of the, in that the one of the manikola 20. You present

the doion of the mariscos malos, me said, us did an chorro to do you, ghto,

man, bettala, no, it's it, no, it's, to all the, to all those,

to us to give me, he was to get, who's, was a fucking. His chinged a mother. And you know,

and you know, I'm a little bit. Yeah, no, no, no. I said, yeah, no, no. I said, oh, my chingue of a vergence,

comp. Chingue of my wife, my wife, oh, yeah, she pass, the manse, the chabal,

man, well, that's a mornro imprudent to the verga. You, you know,

he said, nothing, in that no, no, I said, no, I said,

I said, I said, no, well, the fact, discus, The reality is that nobody has commented.

And, well, is, it's, it's, it's, it's a real,

I'm sure. I'm a typical, typical person that was to look at where I was a diarrhea.

But the reality is that we, we, we, we can't consume any we're gonna get a

stomach, we, we're we're we're gonna we're gonna and we let mechel the thing,

no, because the woman me's, one of eggs, one with tortillas and ghatomare, in got to maria.

Awah, my app. Oh, my man, my man, my, no, po, v,

v, let's go, let's go and let's go on. A be, me ho. Abran there, campo.

Passle, passle, mors. Passle. Oh, and a, where I'm, where I'm,

where I'm put to, but I'm my app here, water frescas, Catumari,

A-be- These are, let's see, let's get to these chalalas. A-be- Look, oh,

beautiful, an awashilito, this is he is a... Right, right, let me have to send them

me to do, but I'm to make it a c'alli a cullo at the very, yeah. A-be-a-

gattumari this, this is a tachito is a tachito new, compo, compo, it's a tachito

that's a caron, pulpa, adovado, a costra of cheese, tortilla of of the hushel of

a hen a chile of a cat god, how mary see a man, see a

this is a man, this is a tachito maritire, compa, with a tachera, with a with a marrown

there, platinat and a jade, me, my enth, perele, me,

perelele, so, so like, so like, so, like, so like, so,

like, so just, just like, just, just, just, Pulls to get into. Ah,

so. A bit. That's normally not you know, you know, you know, not up not

a bit of the ocke. Let's be a bit of a lot of that's pure quality,

compas, a tachito new, that's, the n' bad, man. Aververga,

whew. Mm. Mm. You're a cajeta, well. Camarone and res cappasito,

crecit, gratina. Yeah, man, it's a bad, yeah, way,

it's a way, man. No, they're to eat about to them.

Mmm. Mm. The hell. Yeah. Yeah. But all them manned

to be this me. Jury me me has a paro. Servieta

for me. Look, there's here. Look at the mariscada this. And the

watch Wach, Wach, this Marikada. It's a mariscada that That's a mariskada that's A man

See, see, It's a mariscaga A mariscata Momiya Camarone Momiya Camarone Filae Filaeca

Yeah, the neta is it's been Percuitions are the four plattios And for So, is that you

I've got The four Plotions Momiia This side The other The Cammarer Philadelphia

Camaron Filetes sarandia with Camarone Marrott Corae And it's A lot For the

Cosa to the mouth. Ah, I'll go like, that's, he was a bit of

a bit of a lot of the marisco? The net, no, comp, no, they're saying

they're in a far the marisko, but the is that, nadita, nothing, because I

I'm cooking and I'm cooking and I'm eating. So, I'm going to have to try to have to

have to have to or, or if yeah yeah, it's I'm

preparing and I'm not over and I'm no, so if I if I'm if I'm

20 platillos I'll I'm I'm because I'm feel like to put to

put a salo but but I'm that I'm a patio no but when for example

I have a new a job I'm I know that I'm that I'm you know

every you know every you're doing you're trying to be providing the

carlo for you to you go and you see how it really that

really that's it is the the guarantee that's is. It's a

bad perro that taco, ah? A be, Plebe? No, can't be able to

be able to that's a manned That's a manitir, Tau Maritia. Tacco Maritia. In any

a lot more it can't find out of but not with the same water we're

fresh me apart that's to be to be to be to be let's be

let's be let's be let's be let's be let's how we're let's be let's be

to be to be to be that Simon, this, well, this, yeah, this is the other taco, if you want to, that's the other taco, if you want to put it

for that. Okay, this is a taco? That's the, of the, of the chili? Yes, ma'am. That's it, to be a bit of,

let me, let me get a good, that's the goyette, ah, bula, for the endro. Nga,

you know, that's your, mad, you know. This is a, this is, Pere, so,

let's, I'm going to, so it's, a, there's a little. A, No, not be like the client

that I say that's like to like that. Oh, look. And just just like, it's a

little bit of this and this. And so, me, let me. There, I'll be to go to

come to come to me. See. Look, the plebona how they'd in the kitchen.

Ah, boy, manita. Bula to get into to be. You, to be

to be a verka because the rasa he'll he'll know, but the

he goes, you go to a story more chinggon to to have, let's see it.

More chingona, personally no. There's a little of this, ma'am? Yeah, ma'am. A pokey and a little bit of a little bit of the other Salcite and we're

Oh, boy. I mean, I was, I guess. He was a person with a 62 kilos more than you. Imagine a mother, 602 kilos.

I get to Pets 148 kilos, compas. 148 kilos. Peges in Pugus. Yeah, I get to

to start 148 kilos. So, right that says that the Raza is a really, when one

a mordidona and the ching I, I did videos eating. In my, my

business, get to the Rasa, eh, whew, bte a badger, W,

Pinchieie video that you've got to do you, well, man me, well, well,

well, I'm the idea, Cahorn. I, for example, I, a mordidona, and a

a verga, and to the camera, and me and I'm a typical Bordito, And now that I

my operas me made the manned I'm going to that's the to get a to the type

of videos but I'm a little bit of a chino chasas machin machin I get a

I think and the and more if you your pinche images yeah I'm very I'm sure

I'm sure when I'm when I'm when I'm and if is it malo but this

matter is this matter is very good Yeah, the nette is that you're in per- Look, look. Look, look. A-er. To those, Philadelphia,

put this gravy of piña. To get the gravy of piya. Gravy of piya. And if you want to put it out, let's see the video. A be there. Let's see the video. Pregle a mordidita

before that, for that I'm going to... Put me on your telephone. I want to pay you a paro. To be, morse, a paro. Grabel from there. As you know

How's How's The platoon No No, No Arrepo Well,

Well, Menta All right All right All right All right If you If you

If you To come All right Yeah Simon Yeah So Yeah

So That you See Oh man Oh Oh Oh, Oh,

Oh, That's That's That's Cpa Maneta Oh, Oh,

God Berga, it's good. No, it's a bit. Tray pulp, this, man? Trey pulpo and tamarocito. Perga, we. Pulpe and Camarocitio. It's a very good.

It's very good. Pruenlo. At your mother, now, so I'm trying to my chef orope's, to the verga. To be it

like those. No? Here. They're, they're, they're, they're, they're,

they're going to prepare the two torres that's, that's the most out of us there's a there's there's

there's a there's we're in we're in we're in those things but the those

let's see the tower roca a bit a little that's this is this this is the

tower special Torre special oh look and even you're just they're

to make the tubito and all like a so com man they to say oh no ma'

pas Where do we put a matter? A be, go. Yeah, go ahead. Oh, it's beautiful.

Cair ya, the eyes. And so, for that's, for that I said I, I said, well,

that's, to be a pure point, comp. That's a avocado about $3,500. The,

the middle. The, this is what I'm on the other side. Hey. Hey.

Look, that's the mad. Come, when I've had been someone had been here

that's prepare a magic. Oh, never, yeah, never, never. When,

I'm going to say a thing to get to see a man, I'm going to train that this

man, I'm trying to get a little bit me, me, me, me,

me, me, me, me, me, me, Torre special, and Torre,

Torre Rock is this, and Torre Special is this. Ah, well, put them here, yeah,

see, see, so, see, so, you, how we see,

what we I don't worry. We'll get it. A good. Goalieberga. That's the way? Pimienta. Sal.

Sal. Oh, beautiful. Oh, that's the chingaddera? Dimonsito? Let's get it. Oh, no, ma'amas.

For that's it. All right. So, I, like me, the marigue, that's curts. Oh, no. For the pat,

palo, me di'ererr. Look, here, grab there, grab it there my chui Here, here. There,

there, there, there's, there's just just part of the Nuh,

eh? And this just, I'm just let me a let me a

very, oh, this is a tower that's a tower rock Torre rock

Torre rock so it's to say Torre roca Torre roca Torre roca the R

and the R R and the R Look To be A bit A be A bit

That's That's Let's get Like that I'm Let's get Let's see Let's see

Yeah A bit Carri la machin There's There's There's Ah, Oh,

Oh, That's the Experience That's Yeah, I'm gonna Yeah Yeah

Yeah So, So, And then And then And then And then Yeah

Yeah Let's Let's Let's Let's Let's see. Ah,

peggle, let's get a let's get it. Oh, oh, beautiful. Ah, beautiful.

That's is the rock because I'm a carone to the rock so.

And that is the speciality. That's the good, is the good, is, that's the

man, man, my, man, I'm, I'm, I'm I'm

I'm like a capo of capo here. I'm going to goango one or no. Look? This man I'm

I'm a little I'm a bit of me I'm okay, me quivoke me let me go ahead

right so let's let's tell you now now do you now do you see what you see

I don't know I'm don't know to start that that

let's a bit one for one going to pass, he will go to and to the

camera that he's how to how it's how it says, how it

I'm I'm just I'm enjoy. Let's see and let see the first

for you know I'm I'm end up you're I'm going to you're

to get a mora to trinkale a let let me a

a tostadita a Let's see. Oh, and it's a lot of a

lot of a lot of let's let's let's let's look at the gullettter

oh and you where it's where let's go ahead to

go ahead a one there a yeah that that's that camera morra

yeah yeah yeah or no if yeah if you halo

yeah yeah Look, ah, on, Ricky. A bull to do you, Julie? This is a guachilito that's going to prepare an awashilito

of mango. A be there. Let's go. There's with mango and mango. Also, we're going to

let me put the tamarind. Okay. Mangito. Well, so, shing a marira, see. Oh,

tonto. Oh. And no I would come a boy and he

would have to be and he I'm here. A good to get her to

go ahead. How do you? Let me golas. Oh, oh, I'm going to that

that's a berg that we're laughing now. Here, let's another

speciality. I'll go to get to this matter. That's all we're

we're coming look well well it well, eh. It's

like one is a it's Like, something something something

something a lot of a man to put to make to make to the

but the matune to but but but here something something

something something a bad that there there's to be

to all the borg to do to the back from they're

to they're to have to try that so yeah

that that don't don't with your mamat her

no Oh, that's a toast. Like, So, yeah, without fear, without the effort, comp. Yeah,

look. Look, that's perr to be a verga. This not is piccoso, ah?

No, it's just softbe-son. Like, like, so, yeah, so,

yeah, it's more, even, even, even, even, even, because,

that's, that's, that's, that's, that's, that's, that's, it,

that's, Let me. What more? A be. Oh, my God. Oh, my God. Oh, my God. Oh, beautiful. A bit. Compa, is a vergal

of the platio of this. Primum. That's the way. Look, no. Look, blah. To get in the yet. There's a man. Checkle with.

Plebada, that's the that's doing to the canoas that comment and that I'll visit the

Marikos. Those are the panuels Asimera. There are more succursals

We have the succursal Revolution Revolution and Madero practically we're subcursal

Arjona and the UDO and we we're subcursal Altata Local 23

in the Moe 33 there we're to serve to serve so

so not they're not and don't go another

other other and I'm and this is a part

we the net that our menu is that is a menu

about of about about the 70 platios, I think more or no.

One one thing the yeah, and a person that's all the

people who are to go back those tacos, boy. The net compa never

I've never ever I'm like, it's that I'm really are really

are my sason so are my recipes and are my presentations

obviously there are similar and all but the reality is that I always try to

to do something when you get the moment you see the moment that you see you get a moment like you do you know

I'm just I'm just do the things as like I know that's that we can help us

do we know we're a carretta of mariscos typical but out of the conventional that you I'm going to

prepare from a taco of cameron capeado to a longost so you know

you know that you know you know you know to find that type of things. The netta,

compa. How's the one? The planet is too. What? The Torre? Passal Lee? Well,

do you do that? Why not? Let's. Let me. And presume to the a,

to the plebada to be bologna. Pugallone, get in the middle and pump that it debarate. A bit.

That day I remember that the first that I never ever were not that was necessary comp.

Yeah. It's necessary. Yeah. There's a rasa that's part by part and after the last one, the last

these are the salmits these are the salcita, o'clock? That's a salsa that's a base of Cerrano, that is salsa picosa.

The net that's a salsa... No, that he can put apart. That's more that is so yeah is

it's a piquant. The net I feel like to let's in the personal Yeah, the arunas. Yeah,

I don't arruinar but I would beca'd much and not the no appreces. So, so I don't

So, I feel that no Coupa Yeah, if the people that like machiner and the yeah,

comp, this platoe. That's a machin' per, the net. The fact, I'm not

in the menu, comp, but you know, I'm, so it's to try it to be it

to be it yeah, so yeah, so, so, so it's a time in about the

, we've got to yeah, so, so, so, so, so I'm,

and and a and a and a man, and a mariscus, too, Here,

but the speciality of the marisco for kilos. Oh, okay. And we

prepare an guachilito, some camarone to paler and the chingada. And, and we're

good, the marisco of him. So, for that we went to to go to that,

but I'm, ira. Mm. Mm. Mm. And you, I'm gonna get a-

to get a okay, wait, so I'm sorry like a little, like, I'm,

like, mm. Like, with a tortilla yeah, The reality is that That's that

That's that That's really Yeah, man Mm. Promeno. Nenta, compa. Something good.

To the order You know, when it's It's fresh. Anythew Anythew Any other Tours.

The sas in the personal, compan that tachito of arina Maritira Tacco Maritira

and the other is taco dovado It's a good It's very perro, the net. Netta, no, not is for

because he's chuping the volley, but that's a mother, it's a man, it's a good. I'm going to say sincere.

I feel that I'm going to say that I know, but, but I'm I'm trying to that's a

taco to not put her nothing, that's a plateillo for not put to not.

I so, I so I so I'm so I'm so I'm my mariscos not are the

best of Kuleakana. Not are the world, but I'm trying that the when you're in your mess no,

you know, that's what I try to do you try to do you chulada, manna. It's part of

what we respond to me, I'm going to say one thing. I've tried

I've tried many mariscos and me took to try some I'm

in Tijuana and too well That's what I think? The bato was here. Ah,

well, for that's, and why it's so good, you know, the net, the matter of the Kuleyagan?

No, comp, is that I'm, that I'm, that's, I'm, that's, I'm,

and the where you don't, because the people know, that's true, where you

know, where you're good, marikas, you're saying, is that my a comerada of Kulkeh

me passed the recipe, or, you know, or, they've got, or, Culeacan.

Yeah, is that the raza is much the marisco cullich and the netta. I mean, the rasa

me, my, the Instagram me drive of solicitudes of people, of the people,

how do you do you? Compra, how do you do a sellza, compas? And I

do, I'm, I'm, I'm, yeah, way, what on. Vendem

my, I'm done, I've done, I'm done, I'm done, to copy, copy, and pick up

and go, and come, and come, so, so, How do you? I see. I see.

Dollars. Yes. Yeah, 3,500. It's like 70, 75 recet. Oh, yeah. Yeah. No, it's that, well, it's that

has to be one, man. No, and the net. No, and the end up, don't they'll beck. No. No.

I mean, I mean. I mean, I mean, I mean, in the personal, if in your region, you're the only,

well, it's not you know, but here, obviously no. But, but for out of the , down,

let me say a, me said a company, a comrade, this, that's a good to be a friend of my

compa, Louis Sanchez, he's a chef, also, and he was like my master in the

university, so I'm so I'm, why not, if you're to be you going to do you

gets other things? Berga, I'm doing what I do, I'm, I'm going to my menu.

I don't I'm not I'm I'm not to do you don't you do you're the experience of

my restaurant, so then it's something that is a really

that's back to me. And he said, my compas, the barra, the company, I'm afraid, let's the restaurant, in a year and I'm a little, and I gave the recipes

as well. And I said, yeah, come to these ingredients and he's, and say, I said, compere, but what,

verga, me to get the the rest of, me to say, well, well, that's a person, like,

that the people prove, and that they're saying, verga, it's a , then you're, well, then you're,

then, then, then, then, If I me, you know, you can't pass the recipe of the salsa that you have, it's a lot. The net, because at final he says, the bato, the bato will be cagar in some moment

and not will be able to do it, hey, we, you're, you're, you're going to put a little bit of cooja, a, me-lilitar of kirtle, three quichlet, three shiltapint. The bato, in any moment, the shilip, he will put more than what I normally I'm going,

and be more enchilose. Or he will put less chipotle than I'm going. If I'm explet? So, so, no more, no more, is equal, like

like it's the reality. No one is the way of the people, I'm not quite

my mom. There's a little here in Instagram. That's the plebara does it.

Is it all the do you? Well, what I do you? Ah, well.

Never been in chismene and nothing of that's no, no. A see.

No, it's a question, but that is a chingon. Ah, much much

thanks. The net really, the net that's the race, this way

so, because, like you don't know it's a easy, get to you know,

I'm sure to do you, and I'm like, for them, but I'm that's, the merri,

the merri, the marisco, says, the most wap. Oh, now that back you

get 62 kilos, no? Yeah, because you're so, because you're part of the

show. What is the most feo, what is the most feo, he has been having a thing? The most

feo is a man, it's part of all the business, the net, not say, they're not

that for having popularity a day you're going to be to be a life, the reality

is that no. I've two fracosos, and not were fracos

in quite to that I kebred or that I took I'm

I'm that so that that that for me were

very because I ended vending my two subcursals and I ended

and I'm doing my two subcursals and and for me

was a not where I'm not that's the I'm because

the Paul he did the no not where it's

something was something but I'm never I know

I'm always to start to start to start

perseverance and always to maintain the quality, the net. The net of the quality. I remember that

an one marisco the 20 and was in the machia yeah, yeah, the other

we get to get four succursals that, of the 20. The 20. What error we've

did we that the four succursals were in very poor distance. One

was in Pemex, another in Maki and another was put here in Peter Infante. So,

that error so it started to divide the people. Thank you all the

the business is maintained. So, it's, it's a society, the fracassos is more

family, no? Because it's, you know, to be involved, my family, the other, the other,

and it was, like, but the business was still maintaining. Yeah, after that, for me

were for them, were so because the businesses still were. So, then they

still, and when they were they, when they So, so So, so So,

but so me took to see the Mariscula 20, the of the year of that's,

that's, it was a year and the net. And I did, when I did,

when I said, when I did the I mean, and the, so, you know, the name

the mariscula or vending, or you, it was, it was you, was the thing,

no, what the thing is that, like, I'm in society with other person,

the The name for inexperience, never we've registered So when yeah yeah, the other

people who had no have got to get to and that's there's I'm going to get the

they're registered to them they've got to be they're they're they're going so they're

so they're so when they're like everyone and say that everyone's yeah, I'm going to

the name I'm going to and you just for the how it's, how it's,

oh, when one no, you know, when one doesn't get the name, but the essence,

the recipe, and the perg, that's, I always always, and never I've decided

to me to say, I'm not to say, I'm not to say, the things don't

to be to do this way way, whereas my person, because really my person,

really my person, value much into the business, and and not for Kareem more

Verga than the other simply that my person value more my person is like, ah,

marisco those peonuelas Paul Peanuelas no, a time I said, I'm going to put the sasone

of the and I'm going to put my number, I know, but the race, but the race

you know, the race, you know, the rase, the rase, the net, that's it says here,

what is your dream maximum in the life? Well, my net, one of

my dreams is after to conquist what is the area of Kulakan, to be

out of the city, not of this area of the area of the not I'm going to be

to get to go to not at a much in those places. The usually the

of them is totally different in quantomarisco. The net I what I want to

is, is franchisial my and start for the republic

is the reality. That's that per is one of my met, the net

I'm not I actually I'm not I still I'm in the

in the ambit I'm not I'm a 100% prepared and I think I'm

a short of to be to be going to see about the he's

he's how lead with clients prepotentes well the reality I'm I'm

I'm always I'm I'm to talk and then I'm I'm

on the side that you have the question that you're

my my marisco simply I do by the part the

part of the no I'm no I If the cliente you get

aggressive, the reality is that, well, I'm just I'm going to talk about and that's

the reality. But many people are, it's a point of the cliente and who's

prepotent, is because not you pay. It's the reality, comp. So,

so, a one, a torre of that's in your business, how much

value? This tower is 190, the tower special, and this value

$230. The net is something, and are the prices that we have

five, six years, no? It's something we're not to be to make two people.

I'm, yeah, that's, ira, that's a barque, is a marisco, borgam

me, I'm I'm the I'm, I'm, but I remember, I said, that,

that, yeah, like, six years, more than, that one, a,

a, one, a Wachile, you cost a 120, 110, so, but the

marisco subed, a Well, all no, literal, but the marisco in like they have to have said the bates of the spangas, no, no, that marries. Yeah, it's true. Yeah, and you have to do that.

Because the people, yeah, we know that's that we're going to do with consume. What the past is that the marisco, you know, it's a, no is, a, yeah is a lusho to eat, the net. Yeah, the net. I mean, it's not, you know, because to sit and to eat mariscos,

as, as you're going to eat, if you're going to eat, you're going to eatlichel, and are two people, I mean, two water chilitos and two beers, we're talking of 350

pesos. And if you're a little. For a so if you want to and you have a family

of five, the netto I always I always say, when you get to the rome that we're good,

God, we're getting a lot of because the net is that's not you know, and five, five,

two, men, the business in that margin, the net. Very difficult. And, fieless, it's true, it's totally,

to eat, to eat, although it's a toastah of Civeche with a lot. Yeah, because you...

A to... A tomm, 50, 50, and you if you're, you know, if you get to get to some tachito,

then you're just too, but the more to be more satisfied. The net. And, it's that the

prices, as you, the people, ah, the cameron. You have to subure the price.

The Caya Dach when we put it when we put us in the business,

um, cost about $240 Pets of the kilo. 240. A year after a year.

Pum, boom, boom, boom. Orita has got to value

$1,600 per the kilo. Imagineate. So, so, the, they're,

they're the offer and the demand, no, but, yeah, every goes,

it's, it's, the The production is different. There's much people doing, much people

fishing, because where's, where's, where's, the, of a concha, no? It's of a concha, probably because

the risk is more great, no, because there's to be buceals, there's, there's people that's got to , the other day

said, no, well, no, no, no, no, no, no, it's

not there's, no, one, a photona that they made, a bach, a bach, a bach,

a man, a part, and the other, all the other, all the of the of the and here the

and the like the yeah yeah yeah it's a yeah it's a

really so is that I think I think they're more they're more to that

apart that they're they're occupant they're they're so they do you

do you doze no all is buseated no for that is that

the product is more is more and probably probably maybe to

start but the camarone well yeah yeah yeah so

that's yeah but you're You think that can be can do grahams

of cayud chalb? Well, the net is that I know I know the process.

I don't to ask but I think that if there there's there's a curfews,

there's a thing, I think will get the moment but but it's

that the chio should be that should be a thing? It's, it's,

it's, the water, the salt, this all, and I think to all,

the cayo when it always always a langostita, because the langostita is the cat's the well, it's a, well, he's to get to let's the food and,

you know, so, all that's, it's a process. So, yeah, that's, yeah, my comp, no, and, and, well, and the abulon? The abulon, is, the, is, the, abulon, is, the, is, the, of, it's, it, is, like a concha,

also, is, it, is a, it's a cap with, I think, I think it's a concher, and, and, so, so, it's, it's, like the caracole and he quits for the

part of the tap the champiom that we can't be a little of the chingas yeah,

I don't and I'm and I'm am saying why why you're always

they're always you say, I'm that's that's there of the colone

the cabro the arroy is here in the palmito I'm I'm in the palmit

here with my abuela, that in peace and I'm all my friends of

all my all the people who had to always there was a little bit bit puttasos

to the verga so you and see wands to be to be so, man,

man, yeah, it was a one per was a zone of cholos was, it was

so never there was never had playtto a year year-nos one with chingasos,

one of other amount of you're 34 In the other? In the newness of us. I'm going to complete 30. There's almost. And the Lope-Mateau, the Buenos Aires, the Palmito, the P.M.,

all this. Incho, the lot of the locust. Dice here, ultimate question. It's really that to eat almejas to have a better erection? There, well, then, then, they're saying that the osteon is a product, is an alimenta fridic.

of this, much of a raza and say, oh, me, come a chinga, six tions, and that's the, it's, it's

a matter of, or is pure, well, the reality is that I'm that's superstitious that matter, no, I don't,

no, no, I don't, no, no, I'm sure, in excess, that, that, that'selres

or something, that, that's, that has, that has to be with the, with the same,

that the same that's, that you can't a major action, no, I think there's, no,

I think that there's more durability. No, no, no, no, no, no create. The net is that is that I know, what I think, that's, that is, that's, yeah, that's yeah, is that she, is very potent. That's the mother, you chingas, dos, and we're going to, that's gonna. That's right, you know, this, me comoised a pasty of the kangaroo. Yeah, no, that's just my, they're just saying that's very so. No, no. That's what, okay, what's, okay, a, one

A time to a time a good a little bit a plebada or motivation.

Well, first that I want to know, first of I want to the people who

want to say, I'm going to do to say, I'm going to start

with a new project of the more of more of other rubble is that first,

really, really, so, they're to know, that's they're that's

they're not, with something because fulanito of the skinner, ah, the fulat the skin

that's, I'm going to get to get to be not so easy. The reality is that the business is

not quite, there are who are people who say, there's that they're that they're

to put in a real idea to do, a net, a business, and a other than it does it,

and then it does, six months, a year, and a year, to do the money,

but the thing, but it's It's confirmed and the reality is that

they're that the year of the year so they're seven. So it's

very important to know what is what they're and where they're to get and say

and other thing, if you want your business, they're because that's

someone to do you want to that's a 100. That's what I

said, I said, I said no, the Rasa not is that not is that

not going to not be the but he's going to not going to get the yeah, not going to be the like you

like you like you're because because if there's a little bit you're going to you're going to

you're going to you're going to be sure that's right so so that so. So, so you have to

get a car up for a for a and the net I'm I'm

done in and then we're to be the order. The red the red socials?

The websites on Instagram the sas the shone below

penuel And in Facebook, the Sazon Delos, Penuelas for servileas Paul Peanuel is your servidor. YouTube,

no use. No, we use YouTube, the net. TikTok, Tickt, T-Ton-Poc. After right, pure.

The net, me have been much of that and after the time, not we've done not been not much.

Because, not the way, because no they need or not. But, compas, if you have

been, but he's about that platform, Ha, not you know, no, no,

no, no, it's imagine, if it's those videos, like here. Because I, this we've

we've got to do this, I'm going to get to get to. But the person, if you're going to do you do,

water, frey. And so I'm, that for me, from me, since it's that's all the platform

to TikTok, I said to do that's way, you know, to use that that matter, because that

matter of all the people, way, it's more, in the pandemic, um,

and you, and you, and you, and you're and you're to be viral when you, you've been,

And a chingue of a camarader I've said the same and they're and they're

like that but you if you want to if you're that's you know I'm actually

I'm I'm like like the but the reality is that no is that I'm the

I'm the I'm the and of a right I'm at this hour I'm this hour to do this

this hour to do not you not that doesn't that mack that that's

that mack that yeah what I said that you responsibility to every one to get a

time to get a little bit of time. Yeah, thank you. Thank you. This degustation

or right we're going to eat what what we know, what we know, also. Thank you.

Thank you. Thank you. Thank you. And, this, and then, and, we're going to

the reality is that we're in the most disposition to do things with the people who want to

do you're to visit to get it. No, is that we're going to gogetteate No, I'm going to go.

No, we're going to go. We're going to go ahead. Celucio. Celucio. Yeah, no, and the net, I want to invite to all the raza. The net, halensse, we're in the three

succursals, and all what you see here is what we know, we're not, we're not, we're not, and we're

this, this, uh, a new thing, where you're going to come to do you, is what you're, is what you come,

and parale to tell the the net. Animo plebaz, so, 100 mariscos. The sasone of the

peonelas there's not for the coca pleba also not you know

in the media social like the last the other so fiper

and his servid we t'am to the turnie

the podcast of plonas there we have prepared some

some some things for because water fresh saludas

for a so a so a send a

a shirisis chis chisis chas chas a Thank you, Guay.

No, blessings for all, Saludos. Alim- ! To go ahead. There's

a lot for the coca mariko's the sasone of the peanuelas ira no, compas Seleuio

Albuio Al-a another order. Selucio Iram Yeah. Selucio,

iram.