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Hi everyone, welcome to Pot Luck Food Talks.

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Today we have a special episode on bizarre food experiences,

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and eating on a podnet on places that you won't find on the internet in

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I'm here with my friend John Mujica.

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Hello everyone.

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So I remember this one time John brought me to this place.

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That's one of the most surrealistic experiences I've had going out to eat.

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It was this Chinese restaurant, but here in San Sebastian.

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So we walk in, you see all this Chinese decoration with dragons and Chinese

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letterings and everything.

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But then everybody was like Latino working there.

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They were from Nicaragua, if I'm not wrong.

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And they were like, yeah, we bought the place and we started here,

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like just making food from our country.

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And I really felt like what like in the middle of the Caribbean, because this

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typical fried fish you find in a Caribbean beach with Patacones and this kind of

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cold slow salad and that Chinese wet pot in San Sebastian for super tea.

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Yeah, well, stories like this Chinese restaurant was around the corner where I used to live.

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And, you know, I used to go there when I got laid from work and they have like,

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you know, it's five euro noodle topper, which obviously they were not great,

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but it was like five euros.

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I just want to put some some food in my stomach.

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So I don't know how come I went there with you and something felt like kind of odd inside.

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Like, OK, these are not Chinese people working here.

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I said, like, I want to have the noodles.

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No, we only have fried chicken.

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All right. But no, we are Nicaraguan.

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Like, now we serve fried chicken here and Patacones and stuff.

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You know, this is kind of Nicaraguan food.

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And I said, OK, why not?

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And yeah, funny thing was that it still looked like a Chinese restaurant.

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So I said, OK, did you open like I think I asked them like,

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do you open a couple of days ago?

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No, we've been open for two months.

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And I was like, all right.

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And the way to have all the Chinese stuff hanging there.

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We have time for that, like in two months.

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And the place was kind of empty.

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Like, I but the best thing like the food was was good.

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You know, like it was super good and super cheap.

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I actually got a delivery a couple of times.

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And it's like getting super authentic Latino food.

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Yeah, yeah. And ultimately, they open like a second place in the city.

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It's, you know, like simple Nicaraguan food.

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Maybe you can get like for 10 euros a big plate with, you know,

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fried chicken, Patacones, salad, Nicaraguan cheese, whatever.

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And I mean, it does the trick.

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The best thing is the name.

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I think it's called like Chicken World, something like that.

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Chicken World number one.

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And then they open another one.

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It was called Chicken World number two.

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But the funny thing is like the second place used to be a Japanese restaurant.

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Yeah, they did.

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They did the Japanese place and transformed it into.

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They kept all the decoration.

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Oh, they didn't just from a shit.

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They just started serving different food.

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I don't know if the Japanese are Korean because on the table they have this,

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you know, these grills.

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I think it's Korean, right?

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So they still give the grills in the middle.

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They don't use them, of course. Yeah, probably.

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Yeah, but it's funny that, you know, they take over a Chinese place.

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They change thoroughly the food, but they keep the decoration

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and they take over Japanese place and they serve the same food

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that they serve in the Chinese place, but they keep the Japanese decoration.

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It's a local concept for sure.

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Yeah.

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I usually like when I go there, I'm like the only local.

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It's Latino people, which is, you know, it's a good sign.

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Yeah, that's true. Yeah.

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What's the deal with eating in casinos or this place that you can play

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like with these machines and roulette and different casino games?

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That's a bit controversial topic.

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There's like a casino kind of chain here.

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And next colleague of mine, I was working as a driver,

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and he started working there and he told me they have only like

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three or four small casinos here in the city.

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And they have a chef who just goes through all the casinos

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to teach the workers there how to prepare food.

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And this food is for free for gamblers.

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And it's actually very good pinches.

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They don't charge any money for that, because imagine how much money

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they make, like, you know, like with all these gamblers,

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like playing slot machines, whatever.

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And the pitches are actually great, but I wouldn't recommend to go there

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because I guess like you're going to end up paying way more money there

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than in a real bar because they give it for free for a reason.

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Now, for sure, and there's a lot of, I guess, money laundering

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in those places going.

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Well, I don't think they need that.

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They make so much money that maybe then they don't even need that.

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I'm actually like I got to know like the the owner of this company

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was casinos and they go like twice a year to Las Vegas

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just to see how things work there to try to make even more money here.

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But I think we are we're digressing here.

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So, yeah. But I would I would recommend to go there for pinches.

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Absolutely. Pitches are pitches are good, but you're going to be a senior

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if you go there. The only thing I wanted to ask you, because you're

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like the most knowledgeable person I know.

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Like, where do you go for non so that you think this is a good deal?

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You get this or that much.

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All right. For me, best deal is like this.

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Oh, got to the jubilados.

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It's kind of a senior house for retired people, you know, like where old people live.

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Yeah. And they usually have like like a menu.

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The idea. I don't know how much it is now because I've been there.

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I haven't been there since, you know, since prices got rocketed with inflation.

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But it used to be like eight euros for two course meal, like two dishes

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plus dessert, plus a bottle of wine.

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And actually like very good home cooked food, you know, and for eight euros,

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you could get like five first dishes, five seconds, whatever.

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Fresh fish, meat, whatever for eight fucking euros plus dessert.

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But that's actually like the golden rule here in San Sebastian.

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If you go somewhere and you see old people eating there, it means that food is good

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because you can't bullshit them with, you know, with this gastro bar thing.

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So whatever.

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And of course, there are old people there because a senior house.

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But people who go there just just for the food.

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And it's like affordable, good, simple food.

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That's what you want. Like during the week, you know,

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you're not going there to impress your date or whatever.

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I think since we're already talking, we have to talk about what happened last

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Monday, was it Monday? Oh, yeah.

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Monday, Monday, Monday, the Korean guy.

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Man, this was so crazy.

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I even wrote an article about it.

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Everybody at work is talking about this like, hey, man,

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have you heard about this Korean place at Okra?

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And then they closed because it was way too successful.

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And it's related to a Korean reality show here in Ferserasiam.

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And they delivering real good food and everybody was talking about it.

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So I sent the info to John.

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We were chatting and then he tells me, you wonder.

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And it was really how was that first experience?

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Can you describe?

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Actually, like it was great.

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You know, I think they opened like the place we went to.

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But apparently it got too busy.

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So they closed and they opened like a smaller one in the old town.

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And when I wondered, there was nobody in there.

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And I think they are like those kind of this

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kind of is like I am a Korean, like like small tapas.

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I think there were like five or six different dishes for two euros each.

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And it was like the best Korean food I've ever had.

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I wonder in the first place, because you can't find any Korean food in the city.

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I had no idea what the whole concept was.

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And then we found out that there was a super famous Korean chef

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preparing the food and he even like the like special dish

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for the people that were there.

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And and it was actually great.

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It was fucking great.

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And and we pay like, I don't know, like for two people, like 20 euros.

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Yeah, you were surrounded by cameras, but you know who cares?

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They're going to they're going to screen it in Korea.

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So whatever. But one thing I found out with you is that they are like mics

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on the table, which I didn't know.

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So all our conversations were being recorded.

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Yeah, yeah, yeah, that's the thing.

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Like that on one day, John calls me today is the last day of this Korean pop up.

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So I had to go.

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So we go there and once you enter the restaurant on each corner,

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there were these cameras because this was all part of our reality show.

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That's the reason why the food was so cheap.

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So we started making this view.

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There was already this lady that was she was complaining a lot.

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I had a reservation and was a guest.

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This is why I'm not in the first place.

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And at some point, whatever, we got our food.

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We got our place and we ended up in front of that lady.

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She was like a groupie in our fifties, whatever of BTS,

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which I kind of know this band.

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I mean, I don't know anything about the music, but it's

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I think it's the most famous K-pop boy band of all time.

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This woman was was a character.

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And I think is shit always like this.

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The chef that could bring the footage, like the most famous chef in Korea.

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So exactly.

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She was excited like this is the most famous chef in Korea.

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She shows us a picture.

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Yeah, I was like fine.

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But she didn't know the name because she was just a fan of the of the boy band.

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So I just Google like Korean famous chef.

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And he was the first chef that that that comes up like in Google.

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And it was fucking true.

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It was like the fucking Korean of Korea serving like two Europe plates.

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Number 18 most popular person in Korea, something like that.

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Yeah, something like that.

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And that's cooking there cooking there.

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Like, not that day, but the day before it was just cooking there in front of people.

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And yeah, even the waiters and the chef, they had like this neck

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places with cameras with GoPro.

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And, you know, we were talking and the lady tells us,

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Oh, yeah, by the way, all this like decoration of the middle of the table.

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There was like a little plastic bar for me.

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This is still with microphones and cameras.

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So probably our conversation was recorded.

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And we said something really funny.

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We'll then go to the Korean reality show.

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I'm just looking at the name of the chef.

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Bike, young one.

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Yeah.

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Yeah, whatever.

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Well, it was great.

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No, no surprise.

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Yeah.

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And tell me about you told me once about like a super good deal for lunch at Casa Galicia.

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What was the other time?

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Casa Galicia is like places has been going on for decades here.

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And that's a very one of one of the best menudo ideas in the city.

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I mean, you have to spend what I mean.

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What I mean, it's a it's a it's a kind of a set price menu, you know, you can you know,

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where it is, you can explain it better than me.

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Yeah, like a business lunch with a fixed price.

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Yeah.

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Two courses, dessert plus bottle of wine, whatever you want to drink.

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Yeah, it's it's not one of the cheapest one in the city, but very good food.

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Yeah, that's for sure.

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But you would get like octopus with potatoes for lunch for like what?

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Like 10 years or something like that?

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No, no, no, it's a little more expensive.

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I think it's like 16, 17 euros a man.

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Right now, yeah, but it's definitely definitely worth the price.

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Tell me the story about that time at the festival that you walked into the bar of Maria Cristina.

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How was that?

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The grand view?

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No, you know, the film festival that it's actually going on right now in the last day, I think it started yesterday.

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The most famous film festival in Spain, I think, like after Berlinale and Cannes is like the most important in Europe.

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And when the festival is going on, you will see like any major movie star just walking here in the city.

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Like, you know, Tom Cruise, Steven Spielberg, Woody Allen.

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In the city, there's always been only one five star hotel and this is where the older stars, you know, will go off the film festival.

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And people will just like wait outside for, I don't know, 12, 20 hours just to take a picture.

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So I was like kind of drunk and after the bar's closed, I said, let's have a drink in the bar of the hotel.

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Like just go, like if you will be fucking, you know, guests there.

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And we just got in, like, you know, on the fucking red carpet and yeah, we had some drinks in the bar with...

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How's the name of the director of Sixth Sense?

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Whatever, this kind of, this Indian director.

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Anyway, it doesn't have much to do with food.

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No, but I mean, that's like a super nice bar.

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I've been there a couple of times.

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Big prize.

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Now they changed the whole decoration.

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I think it's inspired in a dress of Jackie Kennedy or something like that.

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It's like this blue color.

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And you can like really classic cocktails, like for 20 euros, but they're really good cocktails.

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Since we're already talking about cocktails, like secret places and stuff.

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Have you ever been to a black beach?

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Oh, yeah, yeah, yeah, yeah, yeah.

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I was there once.

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It's kind of, you know, you to get in, they make it look kind of secret.

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So you have to send like a WhatsApp message and they give you a code and you have to tell the code on the door.

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And then you get in and you have this, you know, Italian mixologist, whatever.

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Who, I mean, I don't want to talk shit about anyone, but he was kind of, you know, trying talking too much.

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So it was, they were good cocktails.

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Yeah, I went with Pert Berling.

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He's like a super cool food writer from Berlin and his friends.

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They brought me there and they were the one who went through this whole thing.

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And they were like, this is the merriest mixologist we've ever seen.

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And like the guy was really good.

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The cocktails were worldwide, but it was not like for me, like a super memorable place.

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Like it was just nice.

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And that's it.

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Like I enjoyed it, you know.

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Yeah, yeah, so did I.

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But it's mostly show there.

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Like I think for me, the best place for cocktails in the Nostia right now, it's around, which is like in the old town.

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And they have very good cocktails, actually cheaper than there.

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And these guys do it very well around in the old town, like next to the pier.

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Yeah, they're just to close the episode.

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I also want to mention like John, he has like a burger joint here in San Sebastian.

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And they do not too pale.

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So they buy like whole animals and process the whole thing until they get the burgers.

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Like the potatoes are fried in cow's fat.

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They do their own, put the osmones for the burger and sauces and everything.

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Why don't you tell a little bit about what you played, man?

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Well, yeah, I'm not the chef, but you know, like my chef and partner Adam, he comes from LA.

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So he actually moved here to San Sebastian to open this restaurant because they are like old traditional LA style hamburgers.

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You know, we do only use like old cow meat, like at least eight years old.

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And we do everything in the house, like the buns and everything.

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And the funny story or the interesting story about it is like he moved here because he told me like when...

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50, 60 years ago, like the hamburgers in LA were like really good because there were a lot of gardens there.

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So they are like fresh vegetables and stuff.

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But LA now, now it's like everything concrete.

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There are no gardens.

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So you can get fresh vegetables.

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So the burgers right now, they are like more meat, not so well balanced.

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So he felt like where can I get like fresh vegetables and very cool like grass meat?

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Cows that eat grass, actually.

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So he said he moved here because of that.

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Now we have our small garden and we got like meat from local cows.

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And yeah, and since we are conscious, like it's very important for us to be like sustainable.

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So as I said, we got like the whole egg of a cow, whatever, but we use everything out of it.

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We use the fat for frying potatoes or the meat itself, for grilling it.

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And we use, we do like a very good stock with a bone.

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Sometimes we have bone marrow also, you name it.

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So he even does like with the fat, he does like the soap that we use for washing dishes.

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That's amazing.

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And it's super small.

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So yeah, that's it.

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But I'm just a bartender.

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That's it for this week's episode of Potluck Food Talks.

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If you like what we're doing, make sure to subscribe to the podcast so you never miss an episode.

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You can also find us on Instagram and TikTok as Potluck Food Talks.

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The show airs every Monday.