 What's going on, if an event? Welcome back to another video. If you guys are new to the channel, make sure you guys hit that subscribe button and turn on your post notification bell. Leave a positive comment down below for a chance to get a what, baby? A chance to get a shout out in the next video. That is right, guys. Now, before we get into today's video, I want every single one of you guys watching right now. Comment down below what country are you from? Where did you guys originate from? Your nationality, whatever the case is. Is that the way you say it? Originate from? I don't know. I don't know. Comment where you from. Yo, Puerto Rico, Jamaica, India. Comment down below where you're from. So as you guys can tell outside with them in the video, your boy is gonna be quizzing his girl on Latin dishes. Do you think you're ready for this? I know I'm ready. I know I'm gonna get them all right, so we might even have to talk about it. She's talking real confident. Cause, like, I be cooking, so I know everything. Yeah, but do you know the dishes from where you from? Like, are you cultured? I think so. You think so? I think so. Keyword, think. She thinks so, okay. Listen, my grandma told me how to cook and then his grandma told me how to cook more and then my mom, I would watch her cook, so I just feel like I have a good understanding. I'm not in line. Can you cook? Absolutely. But do you know where these dishes come from or what they're called? If I show you pictures, I don't know. I don't know. I guess we'll find out. That's right, so let's get into it. All right guys, so I have a bunch of different pictures of foods on my phone. I'm gonna show Janice what the picture is. She has to guess what the food is and I'm also gonna be putting the picture up here. I'm gonna space out a little bit, so I can actually put the picture right here so you guys can actually see what the dishes are and maybe you guys can guess along with her. All right, here we go. The first thing on the list is this. Bro, really? I'm starting you off easy. What is it? An empanada. All right, and how do they come? What do you mean? Okay, where do they come from? How are they made? What are they stuffed with? You can stuff empanadas with anything, ham and cheese. You can put cheese and guayaba for a sweet treat. Chicken, beef, all that. The best one is the chicken ones, beef and the cheese. Those are the best ones. Do you not like to come at the guayaba and cheese? See, that don't make, that don't make, to me, that don't make. Let him know in the comments section. Tell him about the guayaba and cheese, like that's fire. So basically guys, but empanadas are, it says here they are half moon shaped turnovers filled with the savory mix of ground beef and potatoes. People do put potatoes in empanadas, but not a lot. It's good, but I don't prefer it. And then it says whether fried or baked, the filling is seasoned with two Puerto Rican staples, which is either sofrito or achote. Now that is, how would you say sofritos? Sofrito is just like a seasoning, like you just like, a marinade, a marinade. All right, so just to make it simple, it's basically meat inside of, what is it dough? It's the dough, it's like a pastry, same thing as a beef patty. My hair just got caught my ring. All right, on to the next one. Here we go. Come on, bro. Bro, they're gonna get harder. Stop getting, I'm telling you, stop. They're gonna get harder. They're gonna get harder. They're gonna get harder. Tostones, okay. And what's that thing in the back called? The green thing. What do you mean, Maduro? That's okay, okay. Man, that's how I'll be. So basically what a tostone is, guys, is, what is it, it's like a smashed plantain. Yes, a smashed plantain, you fry it. And then add some salt. Nah, you gotta add some garlic, salt. You gotta add some onions. And you wanna get crazy. And if you wanna make some pink sauce, you put mayo, listen, he doesn't like mayo or ketchup. So don't listen to him. I like ketchup. Listen, you gotta put ketchup and mayo, mix it, and put the garlic powder in there. I'm proud of she's gonna taste so good. Don't do that. Onto number three, we have this. I love these. Really? Yeah. If they're made right. If they're made right. All right, so at first I was like, what is that? But it's pateles. Right, okay. So what a patele is, is basically that same thing as plantain, right? Yeah, pretty much. But sometimes you can make it with yucca. Yes, but most of the time it's plantain, mushed all together with meat inside of it. It could be chicken, pork, like olives, a bunch of different stuff. It's kind of like another filled food kind of thing. Yeah, and then you wrap it with a leaf, right? It's like a leaf on the outside. Sometimes people use paper, and then you gotta boil it. And to a certain temperature, that's when they're ready. But to say the least, they're really good. I actually enjoy them, but when they're made right. Yeah, it depends on who makes it. Cause there's a lot of people who'll be making some nasty pateles, cause y'all don't know how to make it right. I miss my grandma's pateles. Right. Onto the next one, we have this. I don't think you're gonna know what that is. I got it. I had it covered because it says it right there, so I'm covering the name. That's why I'm holding the phone like that. What is that, mofongo? That is mofongo, yes. Why it look like that though? Mofongo looks like that. Because it's made to like a nice gourmet style. That do not look like no mofongo, guys. Let me know. That looks like authenticated mofongo. It looks like it's just like gourmet style. It's like more designer mofongo, we'll call. Bye. Well, what mofongo is, again, it's mashed fried plantains, crunchy pork skin and garlic. And again, they put different types of meats and spices and all that. But I'm gonna be honest, I don't like mofongo. I don't. I like mofongo, but the thing is, yeah, they put pork in it and I don't eat pork. So when people make it, I'm like, but sometimes they have a chicken mofongo and stuff like that. I like it like that. Just like every other food, I would say though, it kind of depends who makes it though. Cause a lot of people make it differently, but if you get that one person that knows how to do it right. I honestly prefer like mofongo from like Dominican spots. Yes. I would say Dominican's do it like that. I feel like they have better flavor, yeah, I don't know. Here we go, the next one. How mom? Mm, close. That's not what it's called though. What is that? Come on now. Come on now. I don't, I don't want Benin. That's not Benin. Yes it is. That looks like no, they're Benin. That looks like a Benin. That's just like nice and glazed. Who glazes Benin? They, a lot of people do that. A lot of people put like pineapples on it too. Who? I see a lot of people, they put pineapples on it. That's how it gets like glazed and stuff like that. No, that's regular jamon. I've never seen anybody make, I don't know. I don't know if that's like- I've seen it done before. I'm not saying I do it like that or my family does like that. I'm just saying I've seen it done before. Growing up in the Puerto Rican household and Dominican, being around Dominicans, I've never seen anybody make Benin like that with like glaze. Benin is good. I've seen people make jamon, like a regular jamon. Jamon is different from- It's kind of like the same thing. In a way though, like it's, they're very similar. Okay. Very similar. I guess, but Benin. Yeah, a Benin is basically a slow roasted pork shoulder that can take almost a full day to prepare because you gotta leave it in the oven for so long. Yeah. Here we go. Next one we have, come on baby, it was just- That's Boyoguisao. Boyoguisao, yeah. You have to, that's funny. Denise's Boyoguisao, yo, her Boyoguisao slaps. I just asked her like maybe like 20 minutes ago if she can make that today for dinner. I love it so much, especially when it's done right. Listen, and learning, listen, I had to learn to like make Boyoguisao healthy recently because Boyoguisao is a staple for me. Still tastes good, still tastes good. And I've mastered it, and let me know if you guys wanna see that on Instagram because I'd be posting those, but yeah. Basically, all right, so break down what Boyoguisao is like a summary real quick. So everybody makes Boyoguisao differently but the way I make it is like you just chop up potatoes, you put some tomato sauce and then you add nice good delicious seasonings. Sofrito, you have to always add sofrito and stuff. And yeah, you just boil it all together. You season your meat, you put your meat in there, which is Boyoguisao, you could use like beef and, oh, I'm getting this one. Yo, I'm so childish, bro. I'm so childish. You say you gotta put your meat in there. You're so annoying. Okay, here we go. Next one. Oh no, that's the same one. I'm about to say, that's the same. Hold on, hold on, hold on, hold on. Next one. Arroz con Candoles, yo, yo, yo. Basic, that's just really just rice and beans. Yellow rice and beans. It's not beans, though. What are they, peas? Yeah. Pigeon peas. That's what they call it, pigeon peas. Sorry, I know I'm about to get crazy in the comments from, whew, chill, don't roast me. Pigeon peas and aloe vera. Pigeon peas and aloe vera. That's different. Yeah, that is different, 100%. But basic, it's basically rice and pigeon peas. But it's fire. It is. Oh, this is a good one. That's the black one? No. No? It is not. Close up. Oh, arroz con dulce. Yes, it is, yes. I had to look, I had to look, because it looked like tembleque, because of the square thing. But you look like closely, it looks like little grains. But arroz con dulce is pretty much like. It's rice pudding, and then people add like cinnamon to it, and all that. It's just like a really sweet dessert. So good, right? Yeah, but it's like more rice. Like, I feel like American rice pudding is different from like Puerto Rican and the American rice pudding. No, yeah, it's because it's like a Caribbean flavor. But yeah, guys, it's basically like coconut milk. Sometimes people add ginger to it, and then it's with a bunch of cinnamon. Like I said, it's a really nice dessert. You guys should try one. You gotta have like that sweet and condensed milk and pour it in there. Fire. Here we go. That's tembleque. That is tembleque. Yes, very similar, but tembleque is basically coconut pudding, again topped off with like cinnamon. Slightly different than the arroz con dulce, but I don't know, it's just different. They're very different. I don't think so. I think they're very different. The texture is very different, the flavors are not so much, they're pretty similar. Yeah, the flavors are similar, but like arroz con dulce you eat with like meat and stuff. Like people actually eat that like with... No, I can't do that. I've seen people do arroz con dulce with people throw like beans in there sometimes. Yeah, yeah, I can't do all of that, but... Some people throw raisins in there too. My grandma used to throw raisins in there. I can't with the raisins. My grandma used to do the raisins. Authentic, like I feel like the older Puerto Ricans be like, hey, these raisins. So my grandma used to make that too. What's that? That's the next one. That's a drink, that's coquito. That is coquito, yes. Oh my God, all right, guys. Coquito is basically a thick, creamy drink of alcohol. And they basically, it's basically a Puerto Rican eggnog. I also forgot to mention, guys, I also forgot to mention that all these dishes that I'm naming, they are Puerto Rican dishes. So if you guys wanna see different types of dishes, like Latin dishes, like Dominican or like Jamaican, stuff like that, let us know down below and we'll make this kind of like a series kind of thing. Well, Jamaican is in Latin, but you know. Just to the Caribbean, yeah, Caribbean. But yeah, it's basically like a Puerto Rican eggnog. It's made with, what is it, what is it? It's rum, right? That's what it is, rum. I was kinda confused, I'm like, I lost it. It's made with rum. Sometimes people put coffee in it, but it's with sugar, milk, and it's just really good. Yeah. My grandma used to make it real strong. And its majority of it's coconut, like coconut cream. Yeah. That's what the main ingredient is. Well, different people put different drinks in it, like a lot of people do whatever they want but only certain people again, make a really good cookie. Word. And the next one we have, this one you're not gonna know for a fact. That is a, you're not gonna know that one. That's Puerto Rican? That's Puerto Rican. It's just a certain food, like it's a bunch of things put together, kind of like a sandwich kind of thing, but it's called something. I didn't even know what this was. I had to link this one up. My head keeps going to certain things, but it's not. Well, I don't know why it keeps thinking that's not Patero. No, no, no, no. This is called a hibarito. Oh, hell no, I don't know what that is. A hibarito is basically, it's from Chicago. That's where it actually started. That's probably why I didn't know damn Puerto Rican this. It's basically like a sandwich kind of thing, but it looks like from what I see, it looks like. It's tostones with like meat in it. Yeah, tostones with, it looks like steak, tomatoes, lettuce, onions. And I see rice in the background, but again, I've never seen that before. Also cheese, I see. But yeah, I've never seen that before, nor have I tried it, but apparently it's a Puerto Rican dish. Me either. I've seen something like that Cubans make stuff like that. Yeah, that, I can see this being Cuban. That's why I was thinking, like when we ordered from Banana King, which is a Cuban restaurant in Jersey, I don't know if they have it anywhere else, but they have like sandwiches like that. And it's called like pica something or somewhat a pique. So it basically says that it became popular in Chicago when Puerto Rican restaurants started selling them. Okay. So that's kind of like, it didn't really originate from there, but that's where it kind of like got its name from. Gotcha. So it seems like some Puerto Ricans was playing around in Chicago. They got bored in the kitchen, they made something. Exactly. It's not like an authenticated Puerto Rican dish cause if it were, I think I would know. Here is the next one. That's Pate Long. That is Pate Long. Pate Long is my favorite. I do not like Pate Long at all. Bugging. You know why? I can't. Because you don't like Maduros, right? No, I like Maduros. There's just something about the Maduros with the ground beef and all that together. I don't, I just don't like it. All right, so let me explain what it was in there. So it is like, I'm just so excited talking about this stuff. But it's like a lasagna, but a Puerto Rican lasagna. So you're gonna get, you're gonna get your Maduros, you're gonna get some ground beef, you're gonna get some cheese, but like you gotta have that Spanish cheese like the Tropicana cheese. Ah! And then you layer it on top of each other and it's so good. So, a gift from heaven. I guess so happy talking about it is my favorite dish. If any of you guys behind that stream right now feel uncomfortable, don't worry, you're not alone. I don't feel uncomfortable during this open. Why? I'm so excited. She just went off, yo. You just went off. Okay, the next one. Oh man, you have a blast with these. I hate those. Agapucria. Say it again. Say it again. Agapucria. Agapucria. Dough made of green plantains and people just stuff ground beef in it again with olives and stuff like that. Kinda similar to the other foods just prepared differently in a different shape. It's kinda like an oval ball shape. I personally love them, especially when they're done, right? I don't know why you don't like them. I be feeling like they just taste burnt. Like they just taste burnt every time, everywhere I get it from tastes like a burnt. Because that's the way to eat them. Ew, I can't. Not burnt, but you know nice and crispy. I don't like it. I just don't like it. And I'm Puerto Rican, I could say ew. I don't like those. All right, all right. Well, this is actually the last one. Man, I feel like I mentioned my grandma a lot and this one, yo, God bless her, but this is the last one. She used to make me this a lot too. This was kinda like a breakfast for me. Ooh, I actually don't know what that is. Ooh, come on, baby, come on. Give it a guess, give it a guess. I forgot what those are called. But I remember when she used to make those. These are called bacalaitos. Okay. So bacalaitos, it says are a type of fritter or pancake made from salted fish, traditionally cod. And it says it's preserved. It's usually pretty salty and that's basically it. So it's kinda like, I forgot what the dough is. I think it's cornmeal. Cornmeal, yeah. Cornmeal with like fish stuffed inside of it, but the fish gotta be like nice and salted. And it's really good for breakfast. Don't eat too much of it though, because you're gonna get fat. Yeah, I was gonna say, I mean. I used to eat a lot of them. I don't know. My family used to call that something else. That's why I didn't know what the real name was. There's another thing called surillos. I wonder if you're talking about that. Yeah, suri, I don't know about surillos, but it was, I don't know. But I know it had cornmeal and bacalao in it, so. No, that's bacalao. It was done. Well anyway, guys, bacalao, like I said, don't eat too many of it. You're gonna gain some weight. I know I did eating a bunch of that, but that is it. So I don't know how many dishes that was. I think that was like 13 or 14 different dishes. You did pretty good though. I would say you got almost all of them right. I thought I was gonna get every single one right. You got almost all of them right. What is it? Hibarito that threw you off, huh? Yeah, I never heard of that in my life. I haven't heard of the other ones, but my family doesn't eat fish, unfortunately, so that's why they're experienced. You guys gotta try it. You guys gotta try it. All right, guys, so that is it for today's video. If you guys enjoyed it, and again, you guys wanna see kind of like a series or segments of these videos of like guessing or quizzing her on like different cuisines of Caribbean dishes and stuff like that, let us know down below. Make sure you guys smash that thumbs up button. It is also time for today's post notification shoutout. Today's post notification shoutout goes out to Takesha Pasquale. Shoutout to you, girl. Thank you for all the love and support. If you guys wanna post notification shoutout, all you guys gotta do is. Like, comment, share, and subscribe, take your post notification bells on so you're notified whenever we post a new video. And with all that being said, we will catch you all in the next video. I'm hungry now.