\ud83c\uddee\ud83c\uddf3BEST EVER FOOD INDIA \u00bb https:\/\/www.youtube.com\/@besteverfoodindia
\n\ud83d\udc55 GRAB OUR MERCH \u00bb https:\/\/befrs.shop\/
\n\ud83d\udc97 SUPPORT OUR MISSION \u00bb http:\/\/bit.ly\/BestEverPatreon
\n\u2615\ufe0f BEST EVER COFFEE \u00bb https:\/\/bestevercoffee.lacaph.com\/
\n\u2b50FOLLOW ORO PADRON \u00bb Instagram: \ufeff@oromotion
\n\u2b50FOLLOW MARIA DE AZ\u00daA \u00bb Instagram: \ufeff@mariadeazua and @houseofdeazua<\/p>\n
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http:\/\/share.epidemicsound.com\/BEFRS
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\n1. LA VERG\u00dcENZA
\nADDRESS: 280 Calle Norzagaray, San Juan, 00901
\nINTERVIEWEE: Chef Edgar or \ufeffChef Anthony B\u00e1ez<\/p>\n
\ud83c\uddf5\ud83c\uddf7CHULETA CAN CAN (CAN CAN CUTLET, FRIED PORK CHOP): Prepare a delectable pork chop by boiling the meat until tender. Then, deep fry it for approximately 15 minutes until golden and crispy. Serve this savory delight on a plate alongside arroz con gandules and deliciously fried plantains for a flavorful and satisfying meal.
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\n2. KIOSCO EL BORICUA
\nADDRESS: PR-187, Carolina, Lo\u00edza 00772
\nINTERVIEWEE: \ufeff\ufeffZereida Rodr\u00edguez<\/p>\n
\ud83c\uddf5\ud83c\uddf7PIONONOS (FILLED PLANTAIN): Use ripe plantains to create cylinders by wrapping long slices around a savory beef filling. Once assembled, coat these delicious parcels in a batter made from flour and egg before frying them to a golden crisp.<\/p>\n
\ud83c\uddf5\ud83c\uddf7ALCAPURRIA (STUFFED FRITTER\/ PUERTO RICAN FRITTER): Prepare dough using a blend of plantains, achiote oil, and seasoning, and shape it into squares. Fill these squares with a mixture of fresh crab and seal them closed. Fry these parcels until golden and crispy. Serve these delectable crab-filled treats alongside Pique, a zesty Puerto Rican-style hot sauce.
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\nPUERTA DEL MAR
\nADDRESS: Caretera 187 k.m 4.4, Lo\u00edza, 00772
\nINTERVIEWEE: Tibizay Almanzar<\/p>\n
\ud83c\uddf5\ud83c\uddf7CHICKEN PINCHOS (SKEWERED MEAT): Marinate fresh chicken thighs in a blend of fresh garlic, white vinegar, sazon, adobo criollo, and achiote (annatto). Skewer the marinated chicken and grill it for approximately 5-10 minutes, generously brush homemade BBQ sauce onto the chicken while it cooks. Serve with garlic bread and an extra drizzle of BBQ sauce. <\/p>\n
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\nEL RANCHO DE DON NANDO
\nADDRESS: PR-809 k.m. 3.2 Bo, Naranjito, 00719
\nINTERVIEWEE: Hector Lopez<\/p>\n
\ud83c\uddf5\ud83c\uddf7LONGANIZA (SPICED PORK SAUSAGE): Grind pork, season with adobo mix and secret ingredients. Stuff seasoned meat into casings, then hang over homemade smoker for smoking. Fry before serving.<\/p>\n
\ud83c\uddf5\ud83c\uddf7SMOKED PORK: Season the pork generously with your preferred seasonings, then hang it to smoke. Prior to serving, give it a quick fry for added flavor and texture.<\/p>\n
#BEFRS #BestEverFoodReviewShow
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\n\ud83d\udcacCOME SAY HI:
\nINSTAGRAM \u00bb http:\/\/bit.ly\/BestEverInstagram (@besteverfoodreviewshow)
\nFACEBOOK \u00bb http:\/\/bit.ly\/BEFRSFacebook<\/p>\n
\ud83d\udc97SUPPORT OUR MISSION:
\nPatreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. \u00bb http:\/\/bit.ly\/BestEverPatreon<\/p>\n
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan.<\/p>\n
\ud83e\udd52 ABOUT BEFRS:
\nHey, I\u2019m Sonny! I\u2019m from the US but I\u2019ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. <\/p>\n
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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\n\ud83c\udfac CREDITS:
\nHOST \u00bb Sonny Side
\nDIRECTOR OF PHOTOGRAPHY \u00bbNguyen Tan Khai
\nCAMERA OPERATOR \u00bb Tran Quang Dao
\nEPISODE EDITOR: L\u00ea Anh \u0110\u1ed7
\nCOLOR & MASTER \u00bb Qu\u00ed Nguy\u1ec5n
\nPRODUCER \u00bb Liz Peterson
\nPRODUCTION ASSISTANTS \u00bb Nhi Huynh, Chantal Bieger
\nLOCAL PRODUCER \u00bb K Vidal Ortiz
\nFIELD PRODUCERS – Tamaris Ca\u00f1als, Storytailors<\/p>\n
Selected tracks via Audio Network
\nFor business inquiries: marketing@befrs.com<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83c\uddee\ud83c\uddf3BEST EVER FOOD INDIA \u00bb https:\/\/www.youtube.com\/@besteverfoodindia \ud83d\udc55 GRAB OUR MERCH \u00bb https:\/\/befrs.shop\/ \ud83d\udc97 SUPPORT OUR MISSION \u00bb http:\/\/bit.ly\/BestEverPatreon \u2615\ufe0f BEST […]<\/p>\n","protected":false},"author":0,"featured_media":443,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n