 I'm like I'm like Da Vinci with this Thank you, mama bats I'll never forget it. Yeah, we have chicken feet here. Oh, man. This is on fire Art you guys we're headed to a secret Portuguese club here in Miniola Hey everyone, welcome to another epic Portuguese food video with our friend Joey bats We're going all the way to Long Island then we're gonna see his new Chelsea market location And then we even have a home cook Portuguese meal by mama bats herself This is a very special episode So if you love Portuguese food or want to know more about it check out this video and hit that like button right now Welcome everybody to another episode of fun grows food. We are delving deeper into Portuguese food out in New York City. Let's go Yo, Joey we're here a year and a half ago. We did a video about Portuguese food Yes, it went bonkers. Um, it went viral in the United States But I think it especially went viral in Portugal. Yeah, I was getting messages from Portugal, Brazil and Gola, Mozambique It was really cool. All right, so this time around we're gonna go to one of my other favorite restaurants It's more of a meat based a lot of grilled meats It's called churrasque de bairada. It's in Miniola, New York, which is another very large Portuguese community Straight up. This is the first time I've ever been to Long Island in my life All right, you guys we made it to Long Island, New York. We're in Miniola. Joey, where are we? Man, Miniola is another big Portuguese community in the Northeast probably the biggest in Long Island Churrasque de bairada is one of the premier Portuguese restaurants in the Northeast. I've been coming here my whole life I'm not even from Long Island or Miniola But I always make it a point to get out here to have some really good Portuguese food And to be clear that the people who started this restaurant, they're from a similar region that your family is from Yes, I mean we definitely want to confirm that but definitely from the continent and definitely from the North If you guys the first time to see how it is going to be more seafood based and here's gonna be more meat based All right, everybody real quick announcement Saturday, April 29th starting at 12 p.m Here at the Chelsea Market location. Joey Beds. This guy right here is giving away hundreds of pastel dinadas The first hundred people that show up at 12 are gonna get too free They don't even have to buy anything just two of these and then the next hundred are gonna get a free one guys So come by he's just giving them away What why are you giving them away? We're just so excited to be opening at the Chelsea at Chelsea Market So we've got to give away. All right guys Saturday April 29th starting at 12 p.m I'm gonna try the vegan one. This is my first time trying the vegan pastel dinada Listen, you know, I love the Dantac You know, I love the potat the Chinese version, but it does come from the Portuguese This is the passion fruit one Sweet my prediction is you're gonna run out of these passion fruit ones Bro the passion fruit and the vegan ones a one guys check it out. Joey Bats Chelsea Market April 29th Joining us today. We got Joey Bats Joey You got us in Long Island for the very first time in our entire lives. Where are we at? Listen, we got a branch out guys but listen a Cy from Newark if you want to have some good Portuguese food coming out to many all on Island is an excellent idea It's one of the other large Portuguese communities in the Tri-State area and this specific restaurant sugar skater by Radha Phenomenal phenomenal anything grilled. All right starting off Joey. What are we looking at? These are some gigantic tiger prawns almost thought you know to me it almost thought I was at a Thai restaurant I'll be honest. I've never had anything this big before these are amazing. All right guys And then here we have their house made chili sauce. Is this parody parley or something different? It could be their version of PDP to have guys. This is just round one We're gonna go through you know as usual try to give you the background of every dish just so you have a really good idea of What Portuguese food? I? Can't even take care of ordering this. Oh, I honestly think that grilled Seafood is one of the most overlooked aspects of Mediterranean for Portuguese tiger prawns This is one of the best pieces of shrimp. I just keep eating ever had that was grilled perfectly It's not dried out. It was still plumb all right on to round two guys I gotta quickly talk about this Portuguese cornbread and this Portuguese soda the sumol I mean man this cornbread. It's not as yellow as other cornbreads, but it's very thick very tasty I'm the meal you know oh man the Portuguese cooking has a strong corn flavor Number two we're at the Portuguese grill house. What are we looking at? So this is one of by Radha's most popular meals. This is the tomahawk steak All the equipment that created this tomahawk steak was imported directly from Portugal Portugal gets a lot of flavors from the age of exploration going out to other places learning things spices bringing it back Where's Piri Piri? So Pidi Pidi it comes from Mozambique. It comes from Africa from the days of you know Vasco da Gama we're on the coast of Africa Cape of Africa to India beef tomahawk So why are we doing some Brazilian barbecue here man listen? The same way the same way you have Pidi Fiji from Mozambique and you have curry from India We have to Kenya from Brazil or Guys, I think what is so cool about coming to a Portuguese restaurant is that you get Brazilian barbecue because obviously you know They have Portuguese in Brazil. They speak Portuguese. That's the language So now you get to draw stuff that is from South America And you get to eat it at the same restaurant that you're eating everything else I think we said the pork was about to eat it without the peri peri oil Tripping some of looks pretty similar Are delicious You guys this is turkey bacon, right? Yeah, so beef beef peru. I don't know into the cost peru That's some of the best turkey I've ever had in my life. So Let me tell you something when people say European food doesn't have a lot of flavor They're referring to Scottish and British food. All right. Thank you. Thank you and maybe German food This is a grilled what pork neck pork rib a pork rib. All right, you tell us pork David, let me know if you want me to hit it with the peri peri, bro paint. I'm ready. I got I'm like I'm like Da Vinci with this Oh goodness Okay, here we have a mixed kebab. Where's this coming from? We call it a spetada Mista. It's got a little bit of everything in there I'm an artist Wow Here we have Costela's vodka and Costela's pork Okay, okay, let's get it and pay Please but Joe we have to be clear that you when you go back and visit North Pole, Portugal Are you eating stuff like this or is this obviously this would be like for them the president? Yeah, this is really really fancy stuff. I would be eating, you know the ribs for sure the skewers These the Costela's here definitely like something like this or a quarter house very rare Here you got the beef rib here. You have the pork rib pork ribs obviously a lot smaller. Let's go in Joey, I don't know if I'm violating any sort of Portuguese protocol by picking this up with my hands Is this acceptable? Of course is accessible susceptible back home. My grandma used to say a quinoa city monies That means there are no ceremonies here eat. However. You're most comfortable. Okay. Well, hey guys This reconfirms My opinion that skirt steak is like the best I love It's the best man Aren't you guys we're gonna take a break from the beef proteins moving on to the chicken What are we looking at because Portuguese chicken especially pity pity chicken is pretty famous guys the way that they're serving this here Is exactly the way I grew up eating it are all the festivals the full chicken on the grill pity pity style This is what New York needs and wants without even knowing it pity pity chicken, baby Man, and this is what they're famous for here nice char Yo That skin was ridiculous just the right amount of carcinogens But you need it the carcinogens taste good bro All right guys here We have a chicken leg right off the grill and because of the holes of the skewer I'm actually gonna pour the oil into it. Yeah, it's gonna flow through there. We go On the pity Es frango una maraviria Aren't you guys we got the seafood coming in we had the beef we had the chicken Oh, and now of course what portugal is famed famous for the ocean You guys love the ocean you guys love eating on the ocean you guys love traveling on the ocean all types of ocean Yo, I gotta be honest with you I had no idea that they had this substantial in offering at seafood of course We got a start off with probably Portugal's most signature dish I'm not saying people in America know about it, but people all over Europe know about it What is this Joey? This is called buckling out salted codfish? You can tell the taste of saltiness in it. We like it salty said everything is grilled here What do we look at everything? Brinzino swordfish salmon Reconfirms why salmon is my favorite fish too All right next up on the grill seafood plates. We got Camarão grillado, which is grilled shrimp eat the whole thing. Don't take off the shell All right, so Joey as I was devouring my shrimp hole with the shell on I saw you very meticulously Taking apart this trims. Oh for the night is I'll be honest with you This comes for my lazy days or I don't want to get my hands dirty So a long time ago. I learned how to how to take these off, you know, and it's a little more work All right next up. We got a fish that probably is not even that commonly served even at Portuguese restaurants We got a swordfish right you call it you call this espadarte grillado. Oh, that's right. It's pretty buttery and soft It is I didn't expect it to be so tender All right starting off dessert Joey, you got to take us through this. This is Molotov. Okay This is not the Russian Molotov not to be confused with a V It's Molotov with an F to Portuguese dessert made with egg whites and caramel Oh, look at that. It's like a mountain of meringue. So you ate the strong one. That one not as much It's really light super sweet like very sweet the caramel sweet very light moving on it looks similar But obviously, you know, it's got its own vibe. This is called natas do sell or cream from heaven This I've eaten many times. Everything's really soft. It's super light. Let's see if it's super sweet No, that's the one guys. I like that one guys You know, I'm kind of muluco for maluku maluku for a peri peri oil. I'm just gonna do it I know it's crazy. I'm just I'm just saying I just got to try it. Everything has to be tried with peri peri It's kind of nice. It's kind of nice. Okay in our last dish before we go on to our next spot Joey This is called bull but the blasha. Sorry bull blasha I started my business on this Maria crackers are dunked in coffee and layered in a vanilla cream And then more Maria cracker crumbled up on top. Oh, okay. Okay This is a little harder. Oh, wow That's a super unique texture. It's like eating soft cookie with cream in the middle. Yeah This is what I call a cookie cake. All right, you guys Churish Kera Bayada was honestly one of the best meals we've had in a very long time And you guys know we are constantly eating for episodes of from bros food I mean, I'm telling you they need to bring the authentic Portuguese experience to the city guys Portuguese food Underrated under talked about we already said it will say it most I'll say it when Joey's not even around Joey Why do you think it has only stayed in these enclave suburban zones? You know about 40 30 minutes out simple answer guys We have no representation in Manhattan The Portuguese came to New York and didn't stay there But every other culture and ethnicity and nationality stayed there and that's why we know more about like Ethiopian food Or Vietnamese food then Portuguese cuisine, right? It's just it's not that's no cover Joey we know you're passionate about it. I know that you're leading the way You're kind of like a Portuguese ambassador, but what's the next spot that we're going to in a mini-ola? So every time we have a meal guys We always finish with a cafe and a shot of a gossip and that's where we're going to the Portuguese club Which is like a membership club for Portuguese people I sell my tarts there all the time in the winter summer. Sorry, and I want you guys to have an authentic finish for this meal So all right guys, so we're getting we're gonna go to an exclusive spot. That's right All right, Joey's the way in aren't you guys we're headed to a secret Portuguese club here in mini-ola Oh my gosh, there's a backdoor guys finish this with a cafe. I Don't know what type of stuff. I'm gonna see here. Maybe they're doing some All right, you guys we are at the Portuguese club Mini-ola Portuguese club of mini-ola. This is something that is very very cool to me This is something that we probably never would have found in 200 years. No, no I would have not ever came here, but without Joey, but Joey, what are we going to be doing here? So it's real simple guys after every meal or anyone's you want to take a break You always say let's go grab a coffee coffee being an espresso and maybe a shot of Aguard dente or something like that like we did with the last video, okay? All right in this spot every is everybody here Portuguese essentially This is a great list of Portuguese members only club so that everybody here's porch Is this you can hear in the background too is this what uh where fat Tony might be except the Italian version back in the day? Possibly so this kind of vibe. Absolutely. Yeah, that's right. All right, cool Do they have any like cakes or pastries or anything as well Yeah, we have yeah, there's some stuff Yeah, there's a kitchen here guys See look menu of the day. All right guys We're gonna do espresso and take a shot of the classic. What is this? Aguard dente, some Domingos. Munchite. Munchite. Yeah. Yeah. Munchite. Always good news when you do a moonshine Coffee's hot. Don't take this as a shot sip on this. Oh This is way smoother than the one you guys had back remember the one we had the clear one This is a better version of that. Oh, that's not bad All right, just so you know there are two main versions of Aguard dente This is the alcohol aka the Portuguese moonshine. What's the difference between the two? So this is the regular one here Aguard dente by Gasseta. This one was harsh This one was harsh and this is called Vellissima, which means super old. All right Vellissima means translates to old. Way smoother. Yeah, this is like the XO. That's like the Crown Royal. Exactly and this one actually has a little color to it as you can see. Oh, I'm already hiccuping. Oh All right, Joey before we head back into the city back to your spot. Um, what are we looking at? This is the dessert that she says it's Nutella So I think it's just a pastry shell and Nutella inside. Wow. It's super soft. All right Everything made to order here in Miniola It was a great trip to Miniola first time in Long Island. I mean hey so far I have a great image of Long Island in my mind All right, but let's head back into the city because Joey at your spot you got some new items you're trying to show off Well, yes, definitely. All right, everybody. We made it to Chelsea market. We're about to check out Joey bats Latest location. It's right here in Chelsea market. I mean, this is this is dope. This is right We're right here. It's made it out of the LA. This is the most highest profile food hall in the entire city. Congratulations Thank you very much Oh You always look from the LES Alan Street. We were just there earlier in the video Hey, I don't want to say that the last video helped you get this spot, but it didn't get a lot of views That's right. Thank you. What is it like being here, man? You're next to very fresh noodles They have one of the best beef noodle soups and amazing and tell you what today the first time I've seen no line They're usually there's a monster line that wraps around and we obviously benefit from that line Because everyone say like oh, what are these over here like come on over big well You get a little bit of overflow from very fresh noodles. So you got the the Chinese Portuguese Collaboration going on. The problem is we're sold out a lot of stuff. I have the dark chocolate announcers Of course guys, we are looking at the originator of the po-tot actually from a cow and or this is the original version The pastel than not yes guys. You got to give credit where it's due these are the Portuguese egg tarts Chinese got their own versions, but uh, they did it first right Yeah, which one is this the dark chocolate I'm telling you guys there is a reason that Joey Bounce has a perfect score on yelp, but it doesn't all right We're looking at a XL Portuguese croissant Rio style real style. Yeah, it's a big fuck. Oh, man butter on there Oh Yo, this is dope Joey this reminds me of pan atone without the fruit on the inside Yes, I totally could see adding butter and make it sandwiches out. Yeah, or even a paté spread We do in Portugal. Okay, we're here with Joey Bounce mom. This is bats We and we're having what we're having side the mingles some mingles a guard in bed, but I say that okay How many have you had today? This is my fourth. Oh, okay. Okay. I call it a corona killer To everybody As we're looking at the church montanos, what flavors are we breaking down? chorizo chicken beef shrimp And mushrooms. Okay And we have nine different flavors straight from the north of Portugal. That's right. All right. No, they're very light So don't worry about it. All right. What are you what are you going for sausage every time? All right? I was going for you again All right, you guys we're about to go for the uh the chorizo chorizo transmontano Oh, yeah The closest thing that people may have had to something like it is like Maybe almost even like a toaster strudel. Yeah, but with obviously savory savory. Yeah. All right, you guys We're wrapping up here at joey bats. Hi everybody. Um, but yeah I just wanted to really briefly talk about like, you know, kind of the agent exploration like you said And there's so many flavors in Portugal like we said the peri peri being influenced by the african spices But then also I guess portugal being sort of the source inspiration for japanese tonkatsu Yeah, during during those exploration days, the portuguese, you know Specifically svasco da gama went around the Cape of Africa all the way to india and he established all these like trading posts, right? And that was really kind of our game was trading. So spices from india Is gotta be the main reason why we're eating a lot of curry in portugal that uh, you'll get in lisbon a lot of Fusions with goa like india the goa portuguese fusion food You'll have the pedi pedi from mosambique and all the other flavors that were there were you know, all that stuff I know that that didn't originate in portugal. So it's coming from those places that we went to um, and you know a good example is how we drink a lot of Uh passion fruit maracujá that doesn't come from portugal that comes from brazil I think more and more people are going to discover this as they as they try portuguese cuisine because it's a cuisine That's definitely underrated. What do you think? I guess last question What is it going to take for like portuguese food to get more known? Obviously you guys are doing your guys as part running a cool portuguese cafe in the high traffic part of manhattan But like what is it going to take two two things two things are integral to that in my opinion one Is tourism in portugal? Which thankfully has skyrocketed and that gains a lot of people a lot of exposure people are Americans in particular going there trying the food coming back and like man Just like they're googling for my or for prestige nata And i'm you know the one that pops up and we're shipping all over the u.s As a result of that one of us someone like me or any other entrepreneur here Needs to be like all right. We're gonna open a restaurant and really Dig deep and get that food out there in front of the people that give it the exposure that it needs Here we've basically focused on like small pastries different little small drinks. It's a cafe But someday hopefully soon sooner rather than later I'd love to open something where we could you know start putting together real meals and getting stuff out There's obviously my mother would be cooking them Or at least setting those recipes All right joey, uh, we just left your chelsea market location. We're back in the les And we had so much great portuguese restaurant food You took us to so many great restaurants from the first video to this video But we got to have some homemade home style food from mama bats Personally and i know we weren't ready to eat, but it's time for dinner and mama took it to the next level So all this is homemade. Oh my god chorizo salad And it's on fire and it's on fire exactly What else do we have here here? We have the coming down with gambas gambas erinho Which is at the garlic shrimp remember last time you put a lot of pdp on that. Yes, love that And then what do we have we have chicken feet here? This is something that honestly it kind of looked like the dim sum chicken feet that I was used to this is called peepies, right Peepies, it's chicken feet uh chicken gizzards and necks and hearts and hearts too Hey shout out to all the cultures that got a delicious chicken feet. That's rich. All right They're amazing and then what do we have here here? We have the buddhubhugam on patu which is cockles or I call baby clams. You got to say that one more time in portuguese buddhubhugam abulham patu buddhubhugam on patu abulham patu buddhubhugam abulham patu That's a funny one to say abulham patu There you go. Oh man glitzy is on fire There you go You want these to always be kind of fatty because that's where all the flavor comes from Let me just get one piece right now. Oh my goodness. Take a look at this. I can see the big chunks of pork in there So it's not like a finely ground sausage. It's not like ground up meat It's almost like pieces of meat packed together It's it always is it tastes better because if you just if you just like do like um, what do you call that polish one? The kibasa that's ground up. Cheers choriza choriza mm Going in on the shrimp plate. What's the name again this one? So it's it's been known to be called two different ones. One is camaramaglino or camaramaglino Either way you say it. It's garlic shrimp. Oh, it's a garlic sauce Garlicy wine sauce. Oh hell. Yeah, man a little peaty peaty in there. Oh the spice is hitting my tongue. I can taste it The bread and the peaty peaty it's swimming baby. It's swimming That was one of the best bites right there, man. That's crazy Man, I got to tell you sometimes it is so surprising how much the food looks similar to asian food But I think it's because a lot of asian dishes that you shrimp are also putting it in some type of chili sauce Garlic sauce light sauce. I mean, there's there's what several ways to eat shrimp, but not infinite Right and this I mean this is different. This is a staple appetizer for us in portugal I think asian people especially cantonese people will love portuguese food. All right this dish Never had this before they were we didn't have this at the restaurant. No, I think that's a throw. Yeah This is a neck. This is gizzards Gizzards here is my favorite chicken gizzard chicken feet. That's a neck This is a good example of of people using every part of the chicken or whatever to eat You know, so nothing goes to wait though And it's gonna sound weird, but if you haven't had chicken neck, you've got to try it We got the clams and these are really baby clams. Wow I call them baby clams, but these are cockles. What do we go? All right. What do we go? Yeah They're so tiny. I mean you gotta eat a million of these to fucking fill up, you know Yeah, it's so tall Happy wine flavor. That's delicious. All right, everybody this dish right here. I never thought I would have it This is a rabbit dish in portuguese. It's coreo frito You're free to yes coreo frito and it's potato seasoned with nice pieces of rabbit And yes rabbit year of the rabbit portuguese rabbit right here at joey bats A lot like chicken. Yeah Except they don't fly they hop. Okay. Listen my first time having rabbit I didn't really know what to expect, but definitely it feels like a smaller chicken And uh, no and I can I mean honestly, I would just say it honestly just tastes most like chicken I can't say it tastes like rabbit. Um, I know some people have had frog Obviously frog tastes a little bit in between like fish and uh chicken But this is definitely kind of like a small chicken. Maybe a little bit like a duck flavor, but overall it's really good, man So this is called arroz de cavidella. It's either made with chicken. Yeah, or or rabbit this time It's chicken and it's also has made with blood. Oh my goodness. This is the blood rice that you were talking about. Wow Arroz de cavidella I don't know if this might sound funny. It's not that bloody It's really tasty. It's right, but the blood does add a little bit something a little bit of that Irony kind of savory flavor. Yeah, it's kind of a weird way to describe blood But I'm just saying you cannot get this everywhere. Not everywhere sells this. Oh my goodness. Whoa Giddy up boys. Whoa. Whoa. Whoa. Whoa. Whoa. Whoa joey. This is our last hot dish But it is a banger. What are we looking at? This is arroz de marisco, which translates to seafood rice Wow, I have a funny question for you. All right Do you think this is better or worse than paella? We make paella too. This is not paella. My mom makes paella. This is a different one. All right But it is it because paella has meat and and seafood in it. This is just seafood. But yo, this one looks amazing. Yeah, my mom don't mess around man That is incredible. It's incredible, right? Oh, it's very like this this this dish is not as peppery We're trying to be spicy. It's very savory But um, it has a really nice broth and just the seafood flavor is all up in there. You got shrimp muscle squid lobster clams Crazy joey, what does it like to be from a european country that is known for eating seafood because I would say typically A lot of like, you know americans or caucasian americans. They're not known for eating a lot of seafood They might eat a little bit of lobster, but not really, right, right, right. No, I listen I grew up eating seafood. I don't know. I mean we're on we're on the water But you're right a lot of my friends a lot of my polish friends. I'm other european friends They really don't need a lot of seafood But we are heavy heavy on the seafood dish Especially with the codfish. All right, we are ending off an amazing one of the best homemade meals I've ever had shout out to mama bats, but we're here at the dessert section and can you tell us about what? What's about to happen? That's the drunken pear So she's pouring wine on top of this pear that's been baked in wine, right? Yeah That is a bowl of the bolacha. This is typical from the north of portugal Basically, it's the maria crackers dumped in espresso and layered in a vanilla cream. You leave this in the fridge overnight bowl of the bolacha Creamy so this is I could see why you thought you could run a business based off this. This is good And I like it's a little bit There's a little bit of coffee, but it's not like a tiramisu coffee That's called serradura or that translates to sawdust Also has the the maria crackers crumbled up in a light fluffy cream size. Okay, so this should taste similar But maybe with different textures. Yes Oh, wow Dang, I hate to play favorites. I don't know man. That was really good, right? This is called baba the cumelo, which means camel drool. Oh, why do they call it that? Good question. I don't know Oh, this is like a real soft like kind of moose The way it drizzles down, I guess maybe I don't know why the comparison of camels or anything, but Whoa Never had anything like that. It's like a super light whipped up moose in the wine pear or the drunken pear Go ahead stab it stab it. Boom There you go. Make it more drunk. Do I say this in portuguese beta bibba that Oh Great way to wash things down a little bit of the tannins and the sourness and the sweetness of the wine Man, that's crazy All of portuguese food is delicious. Honestly, like all the dishes and I think it's very easy to eat Um in a good way where I mean that obviously there is spices with the peaty peaty But there's also like a lot of good seasoning, but it doesn't it doesn't taste like I think just it's very universal And I just wish that more people would have it After living in york for 10 years now, I just find that the problem is the reason why no one knows portuguese food It's not because no one was going to portugal Is because the portuguese immigrants that came to new york didn't stay here Whereas every other ethnicity stayed and then we got exposed to it here in the city that matters, right? They all went to jersey or long island and you're not getting the same coverage and exposure out in those places No, you you're right. You need the immigrants to stay here and serve the food and serve it in a delicious way So shout out to you man. Thank you joey as always. Thank you very much. Thank you mama bats Right I'll never forget it. I'm never right All right, you guys next up on our portuguese food crawl is frangos peaty peaty This is really popular in lisbon and what's interesting here is you're gonna find a little bit more african influence in the chicken Long story short portugal had colonies in mozambique and angola And one thing that they really really took a big influence from was the african birds eye chili And that's what went into the peaty peaty. I'm telling you guys this chicken is going to be delicious And definitely you are going to see the african influence Um, this is a chicken thigh that has been coated with you know african red birds eye chilis from angola from mozambique from the age of Exploration, um, if you guys know portugal is like kind of just around the corner from africa Obviously served with some french fries with the peri peri sauce on them. All right, you guys we have so many different peri peri Sauses here different versions. Um, this dish went everywhere. It's even popular in macao They have a dish called african chicken fates. Oh guy And uh, yes, check it out That might be one of the best chicken thighs i've had in a very very long time I think it's cool the way these are different types of peaty peaty sauce It's probably one of the best underrated ones in america to be honest Like we said, there are different types of peaty peaty. This one is a hot mango one It's going on the peaty peaty chicken is double peaty peaty I'm so glad that we discovered peaty peaty I think that everybody needs to be exposed to peaty peaty sauce I'm telling you check out a nando's check out a fringos wherever you are, but i'm telling you Whoo, this is hot