Hey Foodie Friends! I’m Lawrence, a Canadian who loves to Travel and Eat. Join me on my adventures as I discover different Cultures through their Marketplaces, Restaurants and Local Bars On my channel I am here to share my experiences of the diverse, exotic and unique tasty foods each culture has to offer from around the world.
Those limes are not used elsewhere in central / south america, only in Costa rica These are used mostly in Costa Rica they are rangpur limes. A mix between a lime and a tangerine 🍊 we love having trees of those in our backyards
Gallo pinto and rice n beans are different things. Gallo pinto is fried (dryer) with cilantro, onion and salsa lizano. Rice n beans is traditional from the caribbean side and is done with thyme, scotch pepper and coconut milk Also, if you like soup try pozol and black soup (black bean soup)
Oh, so as Eddie Murphy joked in his debut standup album about his experience at a Chinese restaurant in Roosevelt, all they say is 'what the fuck you wanna eat.' + Chopsticks? 29 cent? What a bargain!
Honestly, kinda surprised at how small this channel is compared to the quality of its content in terms of editing, locations, and the professionalism of the RU-vidr. This channel is going to be big. Keep it up! Loved the food in the video
You forgot to try patties (beef, veggie, or seet plantain dessert) and cocada (a coconut tart dessert) pan bom (ginger bread), agua de sapo or hiel (a molasses, ginger, lemon drink) and sarril (a hibiscus, clove drink)
My question is, is it worth the fight when there is a larger chinese community in the SGV? Is it because of the history and the name 'Chinatown' it's worth trying to keep alive?
I think the significant history, as well as the living history in the elders that remain make Chinatown worth every effort to keep alive. There would be no SGV without Old and New Chinatown and what our predecessors accomplished to pave the way was incredible and truly against the odds ❤️
