>> JUST LIKE ANY CITY HAVANA
CATERS TO THE STREET FOODS AND
TASTED SOME OF IT, BUT NEVER
ONCE SAW A FOOD INSPECTION
STICKE
WE ARE HERE AT SUPPOSEDLY THE
BEST RESTAURANT.
IT IS AT THE NARROW STAIRWELL
INTO ONE OF HIS DINING ROOM.
THIS IS ROLLING STONE MICK
JAGGER'S FAVORITE TABLE.
YES, HE ATE HERE.
GET ME TO THE KITCHEN.
WE ARE HERE AT THE RESTAURANT
AND HE IS THE CHEF AND OWNER
OF THIS BEAUTIFUL RESTAURANT.
[SPEAKING SPANISH].
THE FIRST THING HE IS GOING TO
MAKE WHICH I AM INTRIGUED BY,
AND HE HAS THE DUCK LEGS THAT
ARE CON FEED OR COOKED LOW AND
SLOW IN THEIR OWN FAT IT.
IT IS A LITTLE MORE YELLOW AND
SWEETER THAN THE ONE WE GET IN
MIAM
THE FLAVOR IS WHAT GIVES IT
ITS NAME, SEVICHE.
A LITTLE BIT OF DIFFERENT
KINDS OF PEPPERS.
HE HAS A BEAUTIFUL MIXTURE OF
CORN AND ONIONS.
IT IS OBVIOUSLY TO SET ALL OF
THE JUICES I
AND HE GETS THE CORN AND
AVOCADO YOU CAN SEE AROUND A,
THOSE ARE TINY DICED IN THERE
AS WELL, THE VINEGAR AND THE
OLIVE OIL AND THE CILANTRO.
THIS IS A DRIED CARROT AND
SOME SHAVED WHITE ONIONS
SO THIS IS CALLED CEVICHE OF
DUCK AND IT IS GORGEOUS.
THE NEXT GIFT HE IS MAKING IS
A FRESH LOBSTER FROM HERE AND
IT IS CARIBBEAN LOBSTER.
IT IS A VARIATION OF A MORE
COMPLICATED SALAD.
IT IS POPULAR HERE AT THE
RESTAURANT
SLICED TOMATOE
IT HAS OR RAY -- OR RAYING
KNOW AND SALT.
I DIDN'T REALIZE HOW MUCH THEY
LOVE BASIL HER
TRADITIONALLY THE RECIPE HAD
RAW ONIONS, WHI ONIONS IN
IT.
HERE IS A SPINE KNEE CARIBBE
LOBSTE
>> DID NOT KNOW THAT WAS
ALIVE.
YOU CAN ONLY EAT THE TAIL.
HE IS PUTTING FRESH BASIL AND
FRESH DILL AND A LITTLE SEA
SALT OVER THE TOP, EXTRA
VIRGIN OLIVE OIL.
FOR CERTAIN CUSTOMERS THAT
WANT IT THEY ADD A LITTLE
PARMESAN CHEESE GRATED OVER
IT.
IT IS FOR THE CONTRAST OF THE
TOMATOES
YOU COULD TELL HIS PALLET IS
VERY FRESH.
A LOT OF OLIVE OIL AND LIME
AND GIST REALLY -- AND JUST
REALLY, REALLY FRESH AND
CLEAN.
THE LAST DISH HE IS GOING TO
MAKE IS A STEW OF ROAST
CHICKEN.
THE CHICKEN IS ROAST IN THE
OVEN, BUT MARINATING IN GARLIC
OVERNIGHT.
IT IS SOUR ORANGE, CUMIN,
SALT, BAY LEAVES.
>> WITH THAT YOU PLACE IT IN
THE OVEN
ONCE IT GETS ORDERED IN THEY
THROW SOME FRESH PARSELY AND
TOMATOES.
ALL THAT JUICE IS COOKING IN
THAT CASSEROLE IS ACTUALLY
JUST THE COOKING JUICES FROM
THE CHICK [SPEAKING
SPANISH]
I AM ASKING HIM IF THIS IS
MORE OF THE FINE DINING OF
HAVANA CUISINE.
HE IS TOO HUMBLE TO SAY THAT
THAT IS THE TRUTH.
BUT THAT'S WHAT I HEARD.
AS WE SAY IN MIAMI, SAUTED.
THIS IS CUBAN-STYLED ROAST
CHICKE
WHEN "SO FLO TASTE IN CUBA"
CONTINUES I AM TALKING
BASEBALL AND GETTING DOWN ON