And we have here with us. Doña Francia, give her good luck thanks
to you. France, Francis wife of a man of American citizenship. He
' s got American citizen children and I don' t know what he'
s on about. But France has to know that when she moved to the
United States, it will no longer be France Jimenez. This is France Ledesma,
because I already use it, which the wife adopts the last name if
she wants poterito with your role. But tradition is not broken. So,
when France moved to the United States, I let Jimenez tell France to say
France Ledesma, remember when you came back and I let you wait already you
lived in the United States. You do, it' s true, you
already have to adopt the American customs and usages ringo and you know that in
the passport says France, Cristina Jiménez bouquets of Ledes the mother zippers, your
sister thing, Aunt of the surname, so everything crossed exactly that you say.
But my God, these are too many names we already have for today.
Well, I don' t know if you saw yesterday that the publication
came out that we Dominicans already have that free visa to Thailand, which many
Dominicans say are two. They' re what I' m going to say,
but what does Europe want to go to, Thailand looks, Thailand is
belio, Thailands was not about me and I have friends. Greetings to my
friends, the travelers of Poké Stay in the two thousand twenty- four Dominican
Republic, who were there and it is a destination that strikes me, but
I think Thailand does not do this fortuitously. It must be said that the
economic growth of the countries that are there included and the change to the destinations
of wanting to visit them do so with an excellent strategic vision, precisely because
your going to Thailand is easy. You fly there to Panama and you catch
a flight to mid- Asian and you end up in Ireland. Indeed,
a little trip from Istanbul, to say omon Hop Yes it connects you perfectly.
And only buelos that come out a bowl from here to Panama that for
a drink from there votes for Turquish Airlines s to Turkey and from there you
fly along the same line of Thailand. Let' s go to what you
say by boot, there' s a Latin radio station. Not anymore,
no, no, no, I' m interested in it It can shut
you down. There they are good butchers and it will go so high when
it sees everything are of Spanish origin. Yeah, yeah, right, I
remember now. But also Thai food. Yes, very good father I love
to find something that there is a travel group. Pelandes eat dogs. Yeah,
sure, p curio. That time. There' s already a cosi,
a street cook very famous for the crappers who sheaths to ex roll I
don' t know one thing that she does with egg and pod that has
two stars bichelles the lady a kitchen with dog, the one that has the
short one, already it does with crab to blood and the sa. But
we don' t know. The dog told him. It' s a
flying day that you' re going to get to Holland twenty thousand two,
almost two men explain no, but it was a pass. If you make
a flight from jeff Kay or this Bogotá or Panama, as Alberto says or
from Madrid, it depends on possible connections. You look like Alberto for nine
hours. What is given yes, that I am funny and tell me that
those dog man, but France saying, but hear what Peter all happens.
You' ve got that nine- hour flight, and then you' ve
got another granddaddy over nine more hours. There' s a connection time in
the process or you' re going to read a GOOD what Exan does,
what makes it long, and yes, it' s a long flight.
Now, there is a group of travelers or Thailand. We recommend Thailand so
the man wants to be with a transsexual. That one day it' s
going to be a long way. No one' s gonna know him.
And in Thailand it was easily come you compete yes, it lasts two weeks,
but to miss it was not transsual. Theirs was Paña' s.
Oh, my God, keep talking before you' re what you get in
your exact solo God. The important thing is for you to know that this
small but important community at the economic level, which does want to connect to
Asian destinations. For example, there are routes that regularly run Thailand, Vietnam,
Thailand, Singapore, Thailand were connecting in tonces I want to go to
Singapore. Joseph over there. I' m a fabulous connection, too.
That' s because you' re so close to the puddle. Sure,
it' s good to take advantage. That' s what my friends who
went to Vietnam did They called themselves the pay that' s next to Cambodia.
They were Asngapur Rungarita, they went to Thailand. Well, that same
route we have now in October of this year. Philippine is also a great
spirit Philippines. Which I don' t know if of the Dominican where I
cesita visa for an ibiza to enter Philippine, because my nephew went to a
conference of I have family in my I really set an example. Don'
t be wired. You' re your family, my nephews are congratulations.
Ah dago family, yes, you have family Philippines. You know the truth,
holy. We' re all sides. Yes, finally, so in
Madrid, everywhere is called the prime man I try. It' s likely
that for the Philippines I' m not really sure, but for Thailand a
visa process was needed for Ibiza yes, and that process took two to three
months, it lasted a long time, really after you submitted it back then,
after you got there, it was also another very long process is the
airport. It does not seem to be important to the hand, but it
is really important to that group that did have to do it and pay,
because it was French or very long. There are a lot of people here
who have already gone. I know because I had a super exotic shot machine
and I think they' re out there that piece of Asia, out there
so interesting. The only thing I carry to them Mass of the United States.
After all, open border Louis is that pod hear now was this guy
my God then in another order. I don' t know if you guys
also saw a little video that circulated as a sage. The chef already knows
so he was talking about his favorite restaurants and inside those restaurants he mentioned number
three is the smoke, so, pure smoke the human. If we have
talked here about that, about that stand, it really is not a restaurant
of a stand, orator that remains in the constants fan, on the highway,
on the same highway educate you when you come out of constanza, a
few meters later than before, depending on how there is always a cauldron of
waiting and look for real that I do not know that it will put to
what pity if you want to eat typical food, if you like cho Lisa,
if you like the co fried port or the pod a cold beer,
the face will come uding in the way you uf that oa. Then it
turned out to me Carlos Engel that a carnival we stopped him for dinner and
said come down on the glass when he went to ger Uta. So it
' s looking at the post that I liked the fact that he, as
a chef and at his level, was given the opportunity to really say something
that the people already know. I mean, where you see trucks. There
he cooks good, my trucks. Yeah, that' s right. Us
or the city. We eat where because you cross between the village Alta Gracia,
There, there' s a stop there. I have eaten several times
for many trucks and the first time we stopped was why we were on our
way to constanza. We hadn' t eaten tomion and esteemed Roberto Sanda already
said oh, so I got the change, I stopped and we ate there.
In the end, the best is stewed Habichuela that I eat many years,
very good. It came is separator, but also what you say about
the smoke is here is a bunch of hidden Rincones that we despise because they
don' t know fancy or because they don' t see each other.
There are lots of places and they cook good. Standing there, because actually,
for a year now, two of us have been traveling a lot for
the cibao and two jarabacoa and Edgar as a Harley biker. You don'
t have a quiet villa anymore, do you? I end up not my
love. Corrige, Corrige that is not a several as good minced m.
The point is they cook good there. It' s cheap, that is,
the dish of the day. That' s 300 pesos. The bichuela
is delicious firewood, but we add the smoke. The smoke added to that
with what you said there are many people to eat and I don' t
see for myself a lot of pipettes and good cars that go down to one
you buy the food and go on and don' t get off. They
hope they don' t see them. You look or, but you don
' t have to stop with a barge, because I also think this is
a country of many definite complexes. And that' s where Kenny Kenny clump
wrote him. In that one or I' ll repeat the chef' s
name so you' re kissing him. Now you know you' re not
here. Look, I ran into Hello. Oh, I' m Sabel
You' re exactly there. I want to invite you I wish we waited
he was from the kitchen it comes out smaller, but for us it'
s important because we make our own leg already. I hope I don'
t know what streets devil jaco is but come and enjoy cooking. I can
tell you, I' ve seen very good references. Knowing I' m
not Dominican. I found out when I was talking to someone in the kitchen,
so Professor Saberio, who' s a kitchen teacher, corrected me.
Where he' s from, but he knows I think he does more for
the kitchen than many Dominican chefs and emerging chefs do too. And in the
case of what you' re saying, he has time for that. Yes,
yes, there are others who do too, but one feels good pussy
for a time that means exactly here has price and value. The Dominican gastronomic
culture. There is sin, free fre, there is no flesh, oh
clear songanizes, personita, chicharrons and manchestite or water. Exactly the chita does
it again. That Mexican sancocho has carrots. Sancocho doesn' t get carrots.
A night, AchE zancoche or Dominican don' t throw carrots. And
I went to your restaurant, it' s soft in the fridge, Alberto,
and it' s going to hurt the cocho. You don' t
put carrots on it. Be the soup, get all the poop, get
rid of the free white milk until Adriana, but don' t throw carrots
at her. I' m forty- four years old. I was growing
up in a field and I thought I was eating Dominican Sanco and I never
saw a carrot. celery, I could hit one with a piece of pi
but san now, the carrots aren' t thrown out. But you know,
as we' re saying, the woman finds that in the fridge and
then they use nothing to hurt us a place that I' m not going
to recommend for the dish of the day, because here we are free,
just as we said in the smoke you' re three hundred, three hundred
armchairs. Bu the dish of the day ja 300 in jarabacoa in latinaja.
Oh, my God, I sit there and see that one of my favorite
restaurants and I love it when I go with you, we' re going
to the Tinaja. Of course we are Let' s go to Orca.
No. I do not recommend the dish of the day, dish the dish
of the day, because then they do not have a dish of day as
such, but you, for example, order some ribs or order a chicken
chip or steak then that rice put bichuela and that carnita without salad. Four
plates made four thousand eight hundred. Or what Miredo did as he competed made
him die sobbing that I didn' t like that no one believes me that
putting paid a restaurant three thousand eight hundred pesos for a thousand four hundred ninety
- nine times two. Dying dreaming is going to die dreamt of thirty really
being no. No, no. No. It' s n to Ron
says her husband does sell fried fish in the smoke just carnite move, not
the smoke. He' s got an eight gocia, a show that surprised
the quote I' ll tell you that way. Today you' re the
twitter or I' m looking for the ahola commercial that came out yesterday on
YouTube. There is a place in Aravaco you have recommended for the typical dish.
The Taino people are in the very center of the town, almost in
front of the bomb. That' s a very good man, delicious food,
stewed meat. Everything I want to ask you well as two hundred pesos
or something of the things that really matter. Here' s that post I
saw that you' re making a draw for a weekend. Oh, there
' s a weekend there in the rhythm of France Travel, a hotel,
five stars, dishes, sex by cult, because I read that we'
re going for the weekend with the rhythm of the morning. The rhythm of
the morning is us. It' s not that you' re going to
let go, but don' t include the Andalusian staffs we' re going
to go anywhere now as certain Risoul, everything, everything, everything we'
re doing full sail. Yes, of course I do. I' m
a good joséo machine, there, well, there, then you just post,
you have to follow France, travel yourself from Spain and Tagera with whom
you' re going, with whom you want to go? They fucked up
the covers ay ay ay ay ay. They say I do too. I
hope I don' t know what Nicojon knows, some people will know here.
We interviewed for a few years I opened up and I don' t
know how I got caught up in the personary. I love to know well
hear the commercial of that vision. You' ll notice that the kitchen is
much bigger than the saga. That' s what I' ve done and
I think we' re worth cubicos and that' s all we wanted to
do, because we decided to make the pass of getting us together. It
was one of the many games that we have a bullet that we seek to
do things if not come from others you did. I' ve great I
haven' t gone, but everyone who I do that went to reject very
good, said hey good, very good, but sure, but good.
But it' s worth it until the last celle you pay for is not
crazy and expensive, that is, of course, what you can' t
pay for how expensive is what isn' t worth what you' re paying
for, that is, if you have a quality handle and a good product,
even if it costs you a lot, you don' t have money.
That' s not the point over there. My experience without the restaurant,
the staff service too and he, I mean, I' ve gone
a couple of times that' s been like a set menu of three times
and so on and he hears between this upstairs and everything have, please,
I like three and six little. Another part, two thousand seven hundred thousand
marked to sell the plate to a thousand five hundred with ice cream digs.
I' m presto the digs look at what I see hard, hard,
hard, I' m really me being or earth knowing I do, you
know. But going back to the subject you say about how expensive food is,
I understand that there is a question here that has been confused and I
don' t remember the last name. I always mention it, because I
' ve already seen it twice in the well in the Azopao podcast, which
is the owner of the restaurant we always mentioned. What' s the name
of the pickle. Not the wood on the shawl, not the owner who
' s name pimentel, not you' re talking. It' s his
crime scene that' s called him, but he' s the one who
was in the independence of the pickle. Right. Yeah, I like to
go was talking about it because if there' s something I like, people
who know what they' re doing. He' s not a chef,
he' s a restaurant boy, but he' s critical. I also
stop that sometimes people who want to charge you some prices for some things that
you know that processing and quality is not in line with the price they are
putting, that it seems to me taking advantage of the trends, and he
says it a lot. With the hamburger thing, he' s pretty thorough
about it. People who sell you a hamburger in a thousand pesos and they
got fifty pesos to prepare that sheath just because they know that there are a
number of people in the industry who have a reputation. See the interviews of
that corduroy. You see then there are many places that go to the hand
of bullet Wow. I' m going to say something you' re going
to give him. When I want to eat exotic food, I' m
going to go from lica psn puche molsilla milito. That' s a nice
thing to do. Good pig' s kidneys, really fried with pea,
avocado Uasanca has said two things fry it and then and flup those two look
the other day. Edgar and the three boys, my mom, Edgar and
I are going to dinner. Edgar' s buying, okay, we got
to a burger place. The end and when I see that menum and I
see that the Hamburger comes out nine hundred and fifty bad I marry eight no,
I chastise myself, I say here today we will give ten thousand pesos
from before. Why don' t I eat any of those places. Because
as long as there' s a good exact, a McDonald, a Berger,
Kin a Berger King, in fact, the Berger, who I'
m eating now because eventually I get less hungry. He' s the Junior
Wapper combo. Exquisite. Hey well, then I' m not going to
give you to not give me a weight for a bread a weyo ca seven
people and apologize to me and and the burger is thirty- eight without drink.
I have to get a drink. From the moment we got there,
I came up. That' s why we' re taking Francis myself in
this country, and Mira doesn' t get me to the only fuse I
' ve set foot in this stocking. Yeah, you know where I went
in Barahona. There was nothing else, anything else. It doesn' t
mean you' re going to get ridiculous. We are already sitting here and
I say and I come back and I see it and that you will believe
me no, because I no longer want to ask for anything, but we
are as Edgar is now living from some investment funds he has or or and
in Europe he is no longer sweating that like everything, or a jet,
a baiga, if I stopped, because he does not hurt him. I
stopped everything and where we went to the naco club. We finished and when
the bill came my love, we ordered Hamburger, we ordered Papita, we
ordered Costilla. I asked for two after my master. The fator arrived at
four thousand eight hundred. That' s right, my love. I know
I can have a business. It' s a sacrifice. I appreciate it.
I am clear that I, for example, do not complain about the
prices of the sheath, the meat that is here. What' s his
name? He' s from that restaurant. Hard Hard. I can'
t complain or complain because I' m not the afternoon and I can'
t give fifteen thousand pesos or eleven thousand pesos for a shot or I haven
' t gone to visit him then. That' s why I' m
not looking, I swear, I' m not the target. Now a
plough with bean, avocado and pod and keep it a thousand pesos. I
don' t fucking take me out, either Give me a better ticket.
Yes crazy, because a take jo eh he wish drive, a sheath is
a sheath and a very different one, a brown rice with beans that made
it I know it is three cans of beans aha and ta vinegar. We
threw him out of two like that, and two pounds of rice from bulk
tippers of appreciation I told you two thousand pesos. As long as you'
re in the kitchen and mine it' s an exquisite place to eat Dominican
food and you cat us four hundred pesos among five people. I' m
not paying 2, 000 pesos for a plate of slang. In Habichuela.
I also charge the experience a good meal, but I like that there is
a quality price ratio. I mean, it' s not true that because
I' m in a place x I' m going to disburse some money
that gives for eating. Or there are places that go with the experience they
give you, for example, going back to the restaurant of the firewood.
They have an experience that includes on the coast and I basically made Dominican food.
We like it and experience and everyone who' s gone has told me
the same thing. Yeah, so, when you' re local, you
don' t offer yourself beyond the experience of a booger and three pods you
' re charging two thousand pesos. I' m not saying about the place
you mentioned. I' m talking about there' s a lot of places
that don' t have that great experience and that' s not worth what
you' re paying for and I know the operation of a business is expensive.
I want to quote a place that talks about it another day with a
friend who seems to me excellent what makes seasons ay I love season. That
' s an experience from the time you get to the door until you go
to the bathroom, you sit down and they take care of you. It
' s a sheath I mean, and if you' re paying expensive for
a plate, you have to know that everything you' re living in space
costs producing it. But if your business doesn' t have that added value
that gives the experience that you can bring to the diner, how does the
offer get me out is that you have. Signor, You have to do
this experience, this is this study, For example, it remains now before
you sell, that you have on your menu, that you sell and that
dish of the day, the most expensive dish of that can not go beyond
seven hundred pesos, no, but that they sell not lie, it is
restaurant. There are five dishes that if they are in the letter and write
it down there the plate must not pass from a roof. See if you
have churraco, if you have breast with the plate, have breast the blue
oden goldon offers you dike rice with beans. If you have mondón, no,
what happens San jocho e Paguetti red epaguettis red with which you want that
goes with yucafe touch them. Don' t look, you' re not
a restaurant. You a fonda, the fonda, say it by your name.
Don' t go offending one laughs, but it' s true,
France we have to do in the next segment a restaurant litte and that listeners
have us. We are all going to differentiate in Santo Domingo restaurant that should
be fonda and fonda that should be restauranto to me enchanga and remind all of
you that next week Santa we go to Dubai with France and we leave we
heard. Yes, I have stopped going on Holy Week two thousand twenty-
five. Organise yourself through France, through which we organize the whole route and
the details of the exact date and so on, already closing so that the
world is finished. If in your restaurant you have repeat breast, iron,
churrasco, wing shrimps, turn, yes, pile with white arro, avocado
and vinag and lemon, and the accompaniments of the previous dishes are toasted or.
Papa Frita, you don' t have a restaurant. You have a
little house or a place where leathers go with customers. Bye, don'
t say" b" about France. That' s all leather food.