- I actually am gonna, I hope mine's is big,
'cause I like big balls.
(upbeat music)
- So today, we are going to go to Ecuador.
- Ecuador, I've never been there, pero me encantaria ir.
- Yo tampoco, pero hoy, we're gonna go, okay?
And we are trying bolón de verde.
- No me diga, bolón de verde?
- Do you know what that is?
- No se, pero suena bueno, hay platano.
- Okay, so basically, I was looking at the comments,
because we be reading comments, okay?
- Deje de estar hablando mierda.
We read that, too.
- So, we were reading the comments,
and I saw people just dropping like different food
from their countries and one stuck out to me,
and it was Ecuador had bolon de verde,
and they mentioned platano, so you know I was on it.
- Y que es esa vaina?
Que bolon de verde?
- So, here we have salt, chicharrón, queso fresco,
aceite, and, of course, platano.
- [Gadiel] Ooh, that's what I'm excited about.
- So it's basically just platanos,
and then inside of it, you have chicharrón,
and you have queso, and then you fry it.
- Ooh, nice.
- It's kind of like a...
- It's like a mofongo on a stick.
- Well, it's not on a stick, it's just a ball.
- A bolón's a pop, lollipop, or something.
- Do you call bolón in Dominican Republic
un bolón, a lollipop?
- No, dame una paleta.
- Exactly.
Basically we are gonna start with what you normally would
when doing tostones, and it's making,
peeling the platano and frying it.
Or, for you guys because I know a lot of people
don't say toston, they say patacón.
- Que esa vaina patacón?
- So people that are, like, Ecuadorian or Colombians,
- Al reves.
- They say patacón.
Al reves.
- So we fry it, we mash it, and then we fry 'em again?
- And then we refry them con queso y chicharrón.
So ya tu sabes, heart attack in a bolón.
- Okay, bueno, a mi me gusta.
Gracias a Dios por ataque del corazón.
- Let's get it!
Let me give you a cutting board,
but I'm going to use the bigger one,
because I'm bigger than you.
- Sí, pero yo soy un experto.
El experto needs a small one.
- No, tu eres un chiquitín,
so el chiquitín coge el chiquito.
You know, I'm not really that good at cutting platano.
I'm gonna show you how I normally cut 'em,
'cause I make it easier on myself.
I go like this, look.
- Listen, it's not about how you get it done,
it's about the outcome.
- No, no, no. This is how you do it.
You slice it like this, and you slice it right back here,
and then you peel it off.
Gadiel Ramsey.
- Look at this, look at this. - I'm done.
- I'm already midway through.
- I'm already done.
- You didn't even cut them into slices.
- Oh, está bien.
(upbeat dance music)
- Hasta me corto el dedo!
- Done!
- Okay, so now we have to fry them,
and then lo majamos.
♪ A ti te gusta ♪
♪ Los platanos majado ♪
- Remember that?
♪ A ti te gusta ♪
♪ Los platanos majado ♪
- You know, what's also interesting,
as I was researching, some people in Ecuador fry 'em,
and then some people boil it before they fry it
como mangú.
So there's two different type of textures.
- That's true.
- So you just take 'em out a little bit at a time.
- You gotta wait 'til they get golden, nice and golden.
- Yeah.
- They cannot be cooked all the way.
- Le voy a poner un poquito de sal.
Like a pinch of salt, basically, and then...
- She talk like she know what she doin'.
- I know what I'm doing, wow!
- Mira esta nuevecito, esta majando muy bien.
- Y yo me lo voy a llevar.
(upbeat music)
- So now what you do is, you grab this,
and you start making it into a ball.
- And then you put the cheese?
- Yeah, look, boom. You see?
I'm gonna put mine's with bunch of cheese,
I love cheese.
- I think I should have broke it down a little more.
- Yo te dije a ustedes que no sabe que esta haciendo.
- Yo, if this doesn't come out right, es la culpa de ella.
- Estan bien las bolas.
- Mine's a little more round,
but I'll give it to you, you did all right.
- I put a lot of cheese in there.
- Mine's has cheese, it's just inside.
- No, pero me gusta mejor como quiera.
- Coño, I was giving you your props.
One, two, three.
Miren, señores.
- El que dice que cocina.
Miren, señores!
Look at that!
- That too broke apart into little pieces.
- And look at how beautiful mine's looks.
Why?
Because at the end of the day, like I said,
it doesn't matter how you cut el platano,
what matters is the outcome.
Ooh! Mine's is ready!
Look at it, it's brown.
Look, it's golden brown.
Look at the outside right here.
It's definitely hard.
- Mine's is ready too.
- I can see that the cheese is melted.
- My cheese is melted too.
- Let's try.
- [Gadiel] Wow.
My shit tastes good, I bet you.
- Mmm. Mmm-hmm.
The chicharrón mixed with the cheese.
Wow! And it's so simple!
- It's very simple.
- It was so simple to make!
Ecuador, thank you for allowing us
to try and to make your food.
- Hell yeah.
- Every Latino country matters, all the Latino food.
I wanna make sure that we put that shit on display,
because it could be a Puerto Rican,
or somebody from Uruguay, and they are learning now
about bolon de verde because of me.
- Tu eres una descarada.
Ustedes vieron sin verguenza ella es?
Pa'que yo hago estos videos con ella?
Pa'que?
- I can't wait to try the next best thing.
What about something from Uruguay?
- O Argentina?
- Ooh! Let us know what you guys want us to try,
because we're flying all over the country right here,
from our little kitchen studio, and we're making your food.
- Y vamos a hacerlo bien.
- Muy bien.
- Una vaina bien.
(upbeat Latin music)