1 00:00:00,767 --> 00:00:00,800 (L                               2 00:00:00,800 --> 00:00:00,834 (Lig                             3 00:00:00,834 --> 00:00:00,867 (Light                           4 00:00:00,867 --> 00:00:00,900 (Light m                         5 00:00:00,900 --> 00:00:00,934 (Light mus                       6 00:00:00,934 --> 00:00:00,967 (Light music                     7 00:00:00,967 --> 00:00:01,001 (Light musical                   8 00:00:01,001 --> 00:00:01,034 (Light musical f                 9 00:00:01,034 --> 00:00:01,067 (Light musical flo               10 00:00:01,067 --> 00:00:01,101 (Light musical flour             11 00:00:01,101 --> 00:00:01,134 (Light musical flouris           12 00:00:01,134 --> 00:00:04,971 (Light musical flourish)         13 00:00:05,071 --> 00:00:08,408  (Playful, lively music)         14 00:00:08,508 --> 00:00:11,745   Mena:                           Famed for its beautiful beaches 15 00:00:11,845 --> 00:00:14,047   and bodacious bodies,          16 00:00:14,147 --> 00:00:16,783  the evergreen everglade            metropolis of Miami           17 00:00:16,883 --> 00:00:19,452    is probably best understood   18 00:00:19,552 --> 00:00:21,755    as                               big Latin culture.            19 00:00:21,855 --> 00:00:23,923   (Singing in Spanish)           20 00:00:25,425 --> 00:00:28,595   It's often called the          capital of Latin America.        21 00:00:28,695 --> 00:00:31,765 More than 70% of Miami's           population identifies          22 00:00:31,865 --> 00:00:33,166   as Hispanic,                   23 00:00:33,266 --> 00:00:35,035   and over half                    the city's residents           24 00:00:35,135 --> 00:00:38,438  call themselves                  Cuban-American.                 25 00:00:38,538 --> 00:00:41,408  Hispanic culture is the          heartbeat of the city,          26 00:00:41,508 --> 00:00:43,076 distinct in architecture,        27 00:00:43,176 --> 00:00:46,613  the music and,                    of course, the food.           28 00:00:46,713 --> 00:00:49,516  Given the produce that           flows out of the area,          29 00:00:49,616 --> 00:00:51,418    it's no surprise that Miami   30 00:00:51,518 --> 00:00:53,920 has a flourishing                  vegan scene.                   31 00:00:54,020 --> 00:00:56,289   The city is filled with chefs   who are willing                 32 00:00:56,389 --> 00:00:59,259   to experiment                    and put money into veganizing  33 00:00:59,359 --> 00:01:04,064    Latin staples and elevating   French-Latin delicacies.         34 00:01:04,164 --> 00:01:05,298 (Crunch)                         35 00:01:05,398 --> 00:01:07,600   So, get ready                  for the sunshine,                36 00:01:07,700 --> 00:01:10,070   the beaches,                     and the heat.                  37 00:01:10,170 --> 00:01:12,906 ♪                                38 00:01:13,006 --> 00:01:15,475    (Upbeat rock music)           39 00:01:15,575 --> 00:01:17,577 I'm Mena Massoud.                40 00:01:17,677 --> 00:01:19,879  I'm travelling                  across the world                 41 00:01:19,979 --> 00:01:21,214 and eating my way through        42 00:01:21,314 --> 00:01:25,585    some of the coolest cities    to show you how beautiful meals, 43 00:01:25,685 --> 00:01:28,655  talented chefs                  and restaurateurs                44 00:01:28,755 --> 00:01:30,156    are making                       plant-based living            45 00:01:30,256 --> 00:01:33,460 delicious and attainable.        46 00:01:33,560 --> 00:01:36,930 So, join me as I show you          how the world                  47 00:01:37,030 --> 00:01:39,232    is evolving vegan.            48 00:01:39,332 --> 00:01:41,501 ♪                                49 00:01:42,902 --> 00:01:45,605   (Lively Latin music)           50 00:01:45,705 --> 00:01:47,740 ♪                                51 00:01:47,841 --> 00:01:51,311    I can't go to Miami without     hitting up the beach.          52 00:01:51,411 --> 00:01:52,946    South Beach, baby.            53 00:01:53,046 --> 00:01:55,348 And I've got the                  best excuse to be here.         54 00:01:55,448 --> 00:01:59,419   My friend and actor,             Matt Murray, is in the hood.   55 00:01:59,519 --> 00:02:02,122    He's helping his family get     their vegan smoothie           56 00:02:02,222 --> 00:02:04,991   food truck business--            What's in Your Cup?--          57 00:02:05,091 --> 00:02:06,693 up and rolling in                 South Florida.                  58 00:02:06,793 --> 00:02:07,894 What's going on,                    my brother?                   59 00:02:07,994 --> 00:02:08,995 How you feeling?                 60 00:02:09,095 --> 00:02:10,263    How you doing, man?           61 00:02:10,363 --> 00:02:11,531 Oh, man,                            I'm in the Sunshine State,    62 00:02:11,631 --> 00:02:12,765 I can't complain                  about anything.                 63 00:02:12,866 --> 00:02:14,200  What the heck you doing         in Florida, man?                 64 00:02:14,300 --> 00:02:15,835   Last time I saw you,            you were in LA.                 65 00:02:15,935 --> 00:02:16,936    I'm just living different.    66 00:02:17,036 --> 00:02:18,037 I had my time over there,        67 00:02:18,138 --> 00:02:19,439   now it's now my time            for over here.                  68 00:02:19,539 --> 00:02:20,874   You got the--                  this is your food truck!         69 00:02:20,974 --> 00:02:22,308 You got a smoothie truck.        70 00:02:22,408 --> 00:02:23,576   Matt:                            It's a family truck.           71 00:02:23,676 --> 00:02:24,878    My sister,                     she started...                  72 00:02:24,978 --> 00:02:26,513   she opened up a store            about seven years ago          73 00:02:26,613 --> 00:02:27,881    in                              Ypsilanti, Michigan.           74 00:02:27,981 --> 00:02:29,716 Where we're from, there's          not a lot of healthy options.  75 00:02:29,816 --> 00:02:31,718 We were seeing that a lot          of our family members          76 00:02:31,818 --> 00:02:33,786    were suffering from           not even knowing                 77 00:02:33,887 --> 00:02:35,955  what is healthy                   for the body.                  78 00:02:36,055 --> 00:02:37,423    So, I figured we need          something mobile.               79 00:02:37,524 --> 00:02:38,892  We got the truck going.         80 00:02:38,992 --> 00:02:40,660 This is all plant based,           baby.                          81 00:02:40,760 --> 00:02:42,228   Mena:                            Matt and the fam are building  82 00:02:42,328 --> 00:02:44,364 a brick-and-mortar resto          nearby,                         83 00:02:44,464 --> 00:02:46,132    and the food truck              is their way                   84 00:02:46,232 --> 00:02:49,469 of tapping into all that           fresh Florida produce          85 00:02:49,569 --> 00:02:51,271  to bring these                   tasty smoothies                 86 00:02:51,371 --> 00:02:52,739   to local communities.          87 00:02:52,839 --> 00:02:53,907   Thank you very much.           88 00:02:54,007 --> 00:02:55,074 Alright.                         89 00:02:55,175 --> 00:02:56,509   Look at this.                  90 00:02:58,444 --> 00:03:00,180   Mmm.                           91 00:03:00,280 --> 00:03:01,781   Yeah,                             that is refreshing!           92 00:03:01,881 --> 00:03:03,950    We wanted this to be             as organic as it can.         93 00:03:04,050 --> 00:03:05,518    We're in Florida,             Miami.                           94 00:03:05,618 --> 00:03:06,886 Like, so much is grown here.     95 00:03:06,986 --> 00:03:09,522  We want to build relationships  with the farmers.                96 00:03:09,622 --> 00:03:11,257  They need that support,         they need that help too.         97 00:03:11,357 --> 00:03:12,825 We want to build                  relationships with them         98 00:03:12,926 --> 00:03:14,761  so that we can get food            straight from them.           99 00:03:14,861 --> 00:03:16,529   That's amazing, man.           100 00:03:19,432 --> 00:03:22,268  I'm taking Matt                    to a South Beach original,    101 00:03:22,368 --> 00:03:24,804  the first ever                  vegan sit-down restaurant        102 00:03:24,904 --> 00:03:27,507  in Miami Beach,                    Full Bloom.                   103 00:03:27,607 --> 00:03:28,708   Alright, here we go.           104 00:03:28,808 --> 00:03:30,009    This is beautiful.            105 00:03:30,109 --> 00:03:31,644   Mena:                          While we're catching up,         106 00:03:31,744 --> 00:03:35,215  the house is preparing             a dish with a Latin twist.    107 00:03:35,315 --> 00:03:39,953    Black wild rice with smoked    carrot sausage and BBQ tempeh,  108 00:03:40,053 --> 00:03:43,923    all floating on a swirl of      Peruvian aji amarillo          109 00:03:44,023 --> 00:03:45,858   pepper sauce.                  110 00:03:45,959 --> 00:03:47,560   Have you had                      black rice before?            111 00:03:47,660 --> 00:03:48,761   Yes, I have.                   112 00:03:48,861 --> 00:03:50,597   Definitely "doven"             into the rice kingdom.           113 00:03:50,697 --> 00:03:52,098  (Both laughing)                 114 00:03:52,198 --> 00:03:54,300   I'm an expert                  on rice, alright?                115 00:03:54,400 --> 00:03:56,169   (Smooth funky music)           116 00:03:56,269 --> 00:03:57,770  Alright, look at this.          117 00:03:57,870 --> 00:04:00,840 ♪                                118 00:04:00,940 --> 00:04:02,041   Mmm.                           119 00:04:02,141 --> 00:04:05,311 It's comfortable to eat.            It's comfort food.            120 00:04:05,411 --> 00:04:06,613   Mena:                            You get that                   121 00:04:06,713 --> 00:04:09,749  little bit of a kick from that  Peruvian pepper in there.        122 00:04:09,849 --> 00:04:11,517    Yes, that just hit             the back of my throat.          123 00:04:11,618 --> 00:04:13,786    Beautiful flavours             put together with this.         124 00:04:13,886 --> 00:04:15,154  And it looks wonderful.         125 00:04:15,255 --> 00:04:16,422 I thought it was                 gonna be heavier                 126 00:04:16,522 --> 00:04:18,591 than what it actually is.        127 00:04:18,691 --> 00:04:20,927  You grew up in Detroit.         128 00:04:21,027 --> 00:04:22,061   Matt:                             Yeah, D-town, baby.           129 00:04:22,161 --> 00:04:23,062  You moved to Toronto...         130 00:04:23,162 --> 00:04:24,397    Yes, that's right.            131 00:04:24,497 --> 00:04:26,232    ...to go to theatre school    over there and train over there. 132 00:04:26,332 --> 00:04:27,233   Matt:                            Yeah.                          133 00:04:27,333 --> 00:04:28,401    And then I met you             in LA.                          134 00:04:28,501 --> 00:04:29,402    LA!                           135 00:04:29,502 --> 00:04:30,570    And then, you know,           you've had bases                 136 00:04:30,670 --> 00:04:31,904 and you've lived                    all over the place.           137 00:04:32,005 --> 00:04:33,273    All over, brother.            138 00:04:33,373 --> 00:04:35,241    I love Detroit, but Detroit    doesn't have the upgrades that, 139 00:04:35,341 --> 00:04:36,576    you know, a lot of               these cities have.            140 00:04:36,676 --> 00:04:37,577   Yeah.                          141 00:04:37,677 --> 00:04:38,745  But the people                    walk down the street,          142 00:04:38,845 --> 00:04:40,780 "Hey, how you doin', man?        What's goin' on?"                143 00:04:40,880 --> 00:04:42,115   You know what I mean?          144 00:04:42,215 --> 00:04:43,916   They just give that kind of--    the energy, the vibe.          145 00:04:44,017 --> 00:04:45,451    Community.                    That sense of community.         146 00:04:45,551 --> 00:04:46,919   Matt:                            And I get that here.           147 00:04:47,020 --> 00:04:49,622  Florida's now becoming             my new, you know, new home    148 00:04:49,722 --> 00:04:52,558    and it's--                    it's the people.                 149 00:04:52,659 --> 00:04:56,329   Mena:                             Next up, a vegan standard:    150 00:04:56,429 --> 00:05:00,033    crispy cauliflower            with mango barbecue sauce        151 00:05:00,133 --> 00:05:02,669 on a bed                            of homemade ranch.            152 00:05:02,769 --> 00:05:04,871   Let's dig in.                  This looks good.                 153 00:05:04,971 --> 00:05:09,075 ♪                                154 00:05:09,175 --> 00:05:10,209  (Sighs)                         155 00:05:10,310 --> 00:05:11,678    Mm.                           156 00:05:11,778 --> 00:05:14,547   It's fluffy.                      How is this fluffy?           157 00:05:14,647 --> 00:05:16,215 It's almost like                 tempura battered almost.         158 00:05:16,316 --> 00:05:17,350   Matt:                            Yeah.                          159 00:05:17,450 --> 00:05:19,919 A nice hard shell                of batter there.                 160 00:05:20,019 --> 00:05:22,422 And then the warm                   cauliflower on the inside.    161 00:05:22,522 --> 00:05:23,790 It's still alive.                162 00:05:23,890 --> 00:05:25,458 You know how, like, some           cauliflower will fall apart?   163 00:05:25,558 --> 00:05:26,559   Mena:                           Yeah, yeah, yeah, yeah.         164 00:05:26,659 --> 00:05:27,694  These are whole pieces.         165 00:05:27,794 --> 00:05:29,195 Yes, it's cooked                  really nicely.                  166 00:05:29,295 --> 00:05:32,065   And I love the ranch             on the bottom                  167 00:05:32,165 --> 00:05:35,535   instead of on the side to dip    'cause it seems like           168 00:05:35,635 --> 00:05:37,236   they're just picking            the perfect amount of flavour.  169 00:05:37,337 --> 00:05:39,038   Mena:                           Exactly, yeah.                  170 00:05:39,138 --> 00:05:41,674  Oh, here we go.                 Oh, yes.                         171 00:05:41,774 --> 00:05:44,644   And finally,                   their signature:                 172 00:05:44,744 --> 00:05:48,715  a mocha-salted caramel            chocolate lava cake.           173 00:05:48,815 --> 00:05:53,019 So good, it has an almost         emotional punch to it.          174 00:05:53,119 --> 00:05:59,559 ♪                                175 00:05:59,659 --> 00:06:03,930   I haven't had a soft             chocolate brownie type thing   176 00:06:04,030 --> 00:06:06,733  like this since, like,            I was a kid.                   177 00:06:06,833 --> 00:06:08,067  There's certain things          178 00:06:08,167 --> 00:06:10,203   that are hard to find           sometimes plant-based.          179 00:06:10,303 --> 00:06:11,371   Yeah.                          180 00:06:11,471 --> 00:06:12,972   And molten lava cake              is definitely one of them.    181 00:06:13,072 --> 00:06:14,140   Yes.                           182 00:06:14,240 --> 00:06:15,975 I don't know if I've had         a vegan molten lava cake.        183 00:06:16,075 --> 00:06:16,976   Matt:                           Never.                          184 00:06:17,076 --> 00:06:17,977    I've never had it.            185 00:06:18,077 --> 00:06:18,978   Mena:                          But look at that.                186 00:06:19,078 --> 00:06:19,979 That's just wow.                 187 00:06:20,079 --> 00:06:21,214  This is a nice balance.         188 00:06:21,314 --> 00:06:22,849    I think that's what             the cacao brings out, right?   189 00:06:22,949 --> 00:06:24,917    It still has that chocolate    flavour, still healthy for you, 190 00:06:25,017 --> 00:06:25,918  but it's not too much.          191 00:06:26,018 --> 00:06:27,220   Not the added sugars,          the added syrups.                192 00:06:27,320 --> 00:06:28,221    This is wonderful.            193 00:06:28,321 --> 00:06:30,022 I'm thrilled that                   we got to reconnect           194 00:06:30,123 --> 00:06:31,457  after all these years as well.  195 00:06:31,557 --> 00:06:32,992    Man, this has been              so nostalgic.                  196 00:06:33,092 --> 00:06:34,127    And full circle too, right?   197 00:06:34,227 --> 00:06:35,128   Matt:                            Yes.                           198 00:06:35,228 --> 00:06:36,529    I started my journey in LA    199 00:06:36,629 --> 00:06:38,197    and you were one of            the first people I met.         200 00:06:38,297 --> 00:06:39,465  Yeah, brother.                  201 00:06:39,565 --> 00:06:42,668 And so to enjoy this meal          with you has been incredible.  202 00:06:42,769 --> 00:06:44,537   Full circle.                   Aho, my brother.                 203 00:06:44,637 --> 00:06:45,538   Mena:                           Cheers.                         204 00:06:45,638 --> 00:06:46,539  Cheers.                         205 00:06:46,639 --> 00:06:54,080 ♪                                206 00:06:54,213 --> 00:06:54,247    (I                            207 00:06:54,247 --> 00:06:54,280    (Ins                          208 00:06:54,280 --> 00:06:54,313    (Instr                        209 00:06:54,313 --> 00:06:54,347    (Instrum                      210 00:06:54,347 --> 00:06:54,380    (Instrumen                    211 00:06:54,380 --> 00:06:54,414    (Instrumenta                  212 00:06:54,414 --> 00:06:54,447    (Instrumental                 213 00:06:54,447 --> 00:06:54,480    (Instrumental La              214 00:06:54,480 --> 00:06:54,514    (Instrumental Lati            215 00:06:54,514 --> 00:06:54,547    (Instrumental Latin           216 00:06:54,547 --> 00:06:54,580    (Instrumental Latin mu        217 00:06:54,580 --> 00:06:54,614    (Instrumental Latin musi      218 00:06:54,614 --> 00:06:56,949    (Instrumental Latin music)    219 00:06:57,049 --> 00:06:59,786   Mena:                           Cuba is the cultural influence  220 00:06:59,886 --> 00:07:03,189   in Miami, but there's           no doubting the growing impact  221 00:07:03,289 --> 00:07:06,292    of other Hispanic cultures    on local cuisine.                222 00:07:06,392 --> 00:07:07,293   Hey.                           223 00:07:07,393 --> 00:07:08,294    Hi!                           224 00:07:08,394 --> 00:07:09,629   Mena:                            Like the traditional           225 00:07:09,729 --> 00:07:12,865   Puerto Rican dishes served up     by wife and husband chefs,    226 00:07:12,965 --> 00:07:15,234   Jiomy and Rafy Alers.          227 00:07:15,334 --> 00:07:18,271    They're cooking plant-based   Puerto Rican food                228 00:07:18,371 --> 00:07:21,541 under the thumping name,         Bangara.                         229 00:07:21,641 --> 00:07:26,646  Jiomy and Rafy, both raised in     Puerto Rico, moved to Miami   230 00:07:26,746 --> 00:07:30,283   with the goal of offering up    authentic Puerto Rican cuisine  231 00:07:30,383 --> 00:07:33,786 without compromising the          flavours that taste like home.  232 00:07:33,886 --> 00:07:36,088    All right,                    so tell me about Bangara.        233 00:07:36,189 --> 00:07:37,657  You know when you go to           your grandma's house           234 00:07:37,757 --> 00:07:39,192    'cause maybe you're, like,     a little down,                  235 00:07:39,292 --> 00:07:40,560 and they give you                a plate of food,                 236 00:07:40,660 --> 00:07:42,628  and you eat it,                    and then you just feel like   237 00:07:42,728 --> 00:07:43,629    everything's gonna be okay?   238 00:07:43,729 --> 00:07:44,630   Yeah.                          239 00:07:44,730 --> 00:07:45,798   Like you can                      take on the world.            240 00:07:45,898 --> 00:07:46,799   Mena:                          Yeah, yeah, yeah.                241 00:07:46,899 --> 00:07:47,800   Rafy:                           That's Bangara.                 242 00:07:47,900 --> 00:07:48,801    And just a feeling.           243 00:07:48,901 --> 00:07:50,036 It's the feeling.                244 00:07:50,136 --> 00:07:53,072   So we're gonna make mofongo.   Tell me what mofongo is.         245 00:07:53,172 --> 00:07:54,340 It's everywhere.                 246 00:07:54,440 --> 00:07:57,777   It's made 101 different ways.  Nobody makes it the same.        247 00:07:57,877 --> 00:08:00,980 You can make it with vegetables,    you can make it with pork,    248 00:08:01,080 --> 00:08:03,082   you can make it with seafood,  you could make it                249 00:08:03,182 --> 00:08:04,383  with mushrooms.                 250 00:08:04,484 --> 00:08:05,384  So what is it?                  251 00:08:05,485 --> 00:08:06,385    Plantains.                    252 00:08:06,486 --> 00:08:07,453   (She giggles)                  253 00:08:07,553 --> 00:08:08,955 Fried, mashed plantains.         254 00:08:09,055 --> 00:08:12,558 Okay, fried and mashed plantains    as the base of the mofongo,   255 00:08:12,658 --> 00:08:15,928  and then you can use different    things to, like, top it off.   256 00:08:16,028 --> 00:08:17,363    Okay, interesting.            257 00:08:17,463 --> 00:08:19,198  Mofongo, that's really           what it comes down to.          258 00:08:19,298 --> 00:08:21,801    This grows everywhere wild    in the Caribbean,                259 00:08:21,901 --> 00:08:23,369   so if you're hungry,           you need a heavy starch,         260 00:08:23,469 --> 00:08:25,872 you just cut it down from        the tree with a machete,         261 00:08:25,972 --> 00:08:28,841   fry it, look around, whatever  you have to top it with,         262 00:08:28,941 --> 00:08:29,976   that's what you top it with.   263 00:08:30,076 --> 00:08:31,010  That's mofongo?                 264 00:08:31,110 --> 00:08:32,378   That's mofongo, baby!          265 00:08:32,478 --> 00:08:35,047   Mena: Today, Jiyomi's topping     her mofongo                   266 00:08:35,147 --> 00:08:37,550   with local oyster mushrooms.   267 00:08:37,650 --> 00:08:40,319 But first, we gotta prep           the star of the dish,          268 00:08:40,419 --> 00:08:42,588   the mighty plantain.           269 00:08:42,688 --> 00:08:45,758   Does it matter if the             plantains are ripe or not?    270 00:08:45,858 --> 00:08:46,792  Rafy: Huge difference.          271 00:08:46,893 --> 00:08:48,261 Jiyomi: Yes, you                 want them green.                 272 00:08:48,361 --> 00:08:50,496    Because if they're yellow,     it's gonna be a sweet mofongo,  273 00:08:50,596 --> 00:08:52,899  and mofongo is savoury.         274 00:08:52,999 --> 00:08:55,801 Mena: Jiyomi whips up the batter for the oysters;                 275 00:08:55,902 --> 00:08:59,772 a mix of chickpea flour,          turmeric, and achiote,          276 00:08:59,872 --> 00:09:02,508    a peppery Caribbean spice.    277 00:09:02,608 --> 00:09:05,211   Jiyomi: And you can either do  clusters,                        278 00:09:05,311 --> 00:09:07,179 or you can do 'em                  individually.                  279 00:09:07,280 --> 00:09:09,181   I prefer individually            'cause I like                  280 00:09:09,282 --> 00:09:11,450 the perfect crisp                 on every bite.                  281 00:09:11,551 --> 00:09:12,885   Mena:                           Yeah, the crunch, yeah!         282 00:09:12,985 --> 00:09:14,787   Rafy: And I like the cluster,     'cause I like to feel like    283 00:09:14,887 --> 00:09:17,557  I'm biting into a fried          chicken piece.                  284 00:09:17,657 --> 00:09:19,392  Jiyomi: A vegan                   fried chicken piece!           285 00:09:19,492 --> 00:09:22,228   I'm not eating meat no more,    this is the perfect substitute! 286 00:09:22,328 --> 00:09:24,797   Mena:                            Now, this is Florida.          287 00:09:24,897 --> 00:09:26,832    Alright, I love the              setup outside, man!           288 00:09:26,933 --> 00:09:29,769   So why cook inside, when you    can get your mushrooms          289 00:09:29,869 --> 00:09:31,504  frying out in the sun?          290 00:09:31,604 --> 00:09:34,507  Those oyster mushrooms            are lookin' amazing.           291 00:09:34,607 --> 00:09:37,510 Rafy: What you want is, you want  the outside to be golden brown. 292 00:09:39,378 --> 00:09:41,213   In Puerto Rico, like, if you      like this outside cooking,    293 00:09:41,314 --> 00:09:42,682  there's a place                 called Levittown.                294 00:09:42,782 --> 00:09:44,550  And literally, there's this row 295 00:09:44,650 --> 00:09:46,218 that's right on the side           of the beach,                  296 00:09:46,319 --> 00:09:49,522    and you have tents               with food vendors,            297 00:09:49,622 --> 00:09:51,657    all along the road.           298 00:09:51,757 --> 00:09:53,326 That was our inspiration,         I told my wife,                 299 00:09:53,426 --> 00:09:56,028 how can we take a little            piece of Levittown,           300 00:09:56,128 --> 00:09:58,030   and like, that memory            of going to the beach          301 00:09:58,130 --> 00:09:59,332    and getting, like,              street food,                   302 00:09:59,432 --> 00:10:02,802    but completely plant-based?   303 00:10:02,902 --> 00:10:06,772   Now the plantains are            starting to flow to the top.   304 00:10:06,872 --> 00:10:10,309    I'm smelling all the spices    from the batter                 305 00:10:10,409 --> 00:10:12,044  of the oyster mushroom,         306 00:10:12,144 --> 00:10:14,246   ah, and it genuinely              smells a little bit           307 00:10:14,347 --> 00:10:16,148    like fried chicken.           308 00:10:16,248 --> 00:10:17,450 And look, there's                   our chicken friend.           309 00:10:17,550 --> 00:10:18,517    She's safe with us.           310 00:10:18,618 --> 00:10:20,086    Mena: Yeah, you're             safe over here!                 311 00:10:20,186 --> 00:10:21,621 Rafy: She feels with us!         312 00:10:21,721 --> 00:10:24,223   Mena:                             Oh, a little hop and step.    313 00:10:24,323 --> 00:10:26,559 Yeah, she's, uh,                    she's comfortable.            314 00:10:26,659 --> 00:10:30,129   This may just be the              safest chicken in Florida.    315 00:10:30,229 --> 00:10:34,834  But while she's okay, I'm about to devour these fried mushrooms. 316 00:10:34,934 --> 00:10:36,335    Uh-oh, here we go!            317 00:10:36,435 --> 00:10:38,504   Mmm.                           318 00:10:38,604 --> 00:10:41,140   You hear that crunch?            Wow!                           319 00:10:41,240 --> 00:10:42,441 Bangala!                         320 00:10:42,541 --> 00:10:44,076 Bangala!                         321 00:10:44,176 --> 00:10:46,712    Hey, look it, see?              He's dancing!                  322 00:10:46,812 --> 00:10:48,280  Get down, man!                  Get out of here!                 323 00:10:48,381 --> 00:10:49,482  Don't make me go there!         324 00:10:49,582 --> 00:10:50,716  (All laughing)                  325 00:10:50,816 --> 00:10:52,318 Mena: After a little bit         of salsa,                        326 00:10:52,418 --> 00:10:54,954 it's time to get cooking!        327 00:10:55,054 --> 00:10:56,889 Rafy: So, this is a pilo.        328 00:10:56,989 --> 00:10:58,391   So it's like a mortar             and pestle, right?            329 00:10:58,491 --> 00:10:59,525    Both: Yes.                    330 00:10:59,625 --> 00:11:01,994    This is a staple in            Puerto Rican kitchens.          331 00:11:02,094 --> 00:11:04,363 We're gonna take                   this garlic,                   332 00:11:04,463 --> 00:11:05,998   and smash it                   till it's pasty.                 333 00:11:06,098 --> 00:11:08,501 (Loud pattering)                 334 00:11:08,601 --> 00:11:12,004    Once we've got a nice base     like this, a pasty base for it, 335 00:11:12,104 --> 00:11:14,640  then we're gonna put about one    to one and a half plantains.   336 00:11:14,740 --> 00:11:16,308 We're doing it the Puerto           Rican way,                    337 00:11:16,409 --> 00:11:17,977 which usually has                   chicharrón inside,            338 00:11:18,077 --> 00:11:19,545    but because                      we don't eat meat,            339 00:11:19,645 --> 00:11:21,580   this is gonna be our            chicharrón substitute.          340 00:11:21,681 --> 00:11:24,450    Mena: Oh. So what is this?      So we got olive oil in here,   341 00:11:24,550 --> 00:11:26,218  and a bunch of different things  in here I see.                  342 00:11:26,318 --> 00:11:28,487 Jiyomi: Yes, it's infused          with a lot of herbs.           343 00:11:28,587 --> 00:11:29,855   What's this?                   344 00:11:29,955 --> 00:11:32,124    Jiyomi: This is our little     special sauce that makes it...  345 00:11:32,224 --> 00:11:35,194    Rafy: So you're gonna kinda    press into the corners          346 00:11:35,294 --> 00:11:36,529   to smash it.                   347 00:11:36,629 --> 00:11:38,564  Now, once we get to this point  where it's all broken up,        348 00:11:38,664 --> 00:11:41,033 I like to always turn it to make sure that it's not like,         349 00:11:41,133 --> 00:11:42,968   all the garlic is not             stuck on one side.            350 00:11:43,069 --> 00:11:44,837    He's using his hips           to get in there!                 351 00:11:44,937 --> 00:11:48,474    Now, once it's all smashed,   you wanna press it down.         352 00:11:48,574 --> 00:11:50,342  You get all your sides          in there,                        353 00:11:50,443 --> 00:11:52,178 and then you grab                the mortar on the bottom,        354 00:11:52,278 --> 00:11:53,279   you're gonna                    flip it, and--                  355 00:11:53,379 --> 00:11:54,513    (Loud thud)                   356 00:11:54,613 --> 00:11:58,217 Bangala!                            That's how you do it, baby!   357 00:11:58,317 --> 00:11:59,318 That got my senses going!        358 00:11:59,418 --> 00:12:01,520 It's everything!                 I'm riled up now!                359 00:12:01,620 --> 00:12:02,588    (Laughing)                    360 00:12:02,688 --> 00:12:04,657  So I'm going to                    make this next one.           361 00:12:04,757 --> 00:12:07,893 (Tapping)                        362 00:12:07,993 --> 00:12:10,129   Rafael: That's right.            Nice.                          363 00:12:11,330 --> 00:12:12,398 Mena: All right.                 364 00:12:12,498 --> 00:12:13,799    Rafael: Good job, brother.    Good job!                        365 00:12:13,899 --> 00:12:15,768    (Chuckling)                   366 00:12:15,868 --> 00:12:16,769   There we go.                   367 00:12:16,869 --> 00:12:17,770  All right, here we go.            Yes.                           368 00:12:17,870 --> 00:12:18,771 Some way from me.                369 00:12:18,871 --> 00:12:20,272    (Laughing)                    370 00:12:20,372 --> 00:12:21,674   I was looking at you,          371 00:12:21,774 --> 00:12:24,343    and you were really             kind of just using your hips   372 00:12:24,443 --> 00:12:25,811   to make this.                  373 00:12:25,911 --> 00:12:27,813  Rock the boat!                   Rock the boat!                  374 00:12:27,913 --> 00:12:29,181  Mena: Exactly.                  375 00:12:29,281 --> 00:12:31,317   Rafael: There you go.            There we go.                   376 00:12:31,417 --> 00:12:33,953   Mena:                            And now the fun part.          377 00:12:34,053 --> 00:12:35,521 Bangara!                         378 00:12:35,621 --> 00:12:37,123  Now the reveal.                 379 00:12:37,223 --> 00:12:38,124   All:                            Da-da!                          380 00:12:38,224 --> 00:12:39,258   Mena:                           It's all right.                 381 00:12:39,358 --> 00:12:40,993  Rafael: That's a pretty           good looking mofongo!          382 00:12:41,093 --> 00:12:43,262 We like to press                    them down like this           383 00:12:43,362 --> 00:12:45,197    so they don't fall              all over your plate.           384 00:12:45,297 --> 00:12:46,499    Mena: Oh, my gosh.            385 00:12:46,599 --> 00:12:48,200  And then comes                     the special sauce.            386 00:12:48,300 --> 00:12:49,702    Here we go!                   387 00:12:49,802 --> 00:12:51,904   Mena:                          Ooh, yes!                        388 00:12:52,004 --> 00:12:54,707   After we saw                      sauce the mofongo,            389 00:12:54,807 --> 00:12:56,776    Jiomy adds                     the traditional sides:          390 00:12:56,876 --> 00:13:00,746     arroz con gandules             and stewed jackfruit.          391 00:13:00,846 --> 00:13:03,849 Then we're ready to eat.         392 00:13:04,850 --> 00:13:07,887   This is I think what              makes Miami so incredible.    393 00:13:07,987 --> 00:13:10,689   You've got all these            Latin cultures                  394 00:13:10,790 --> 00:13:14,059 that are moving,                   immigrating to Miami.          395 00:13:14,160 --> 00:13:15,227 And it's not just                  Puerto Ricans, right?          396 00:13:15,327 --> 00:13:16,262   Hmm.                           397 00:13:16,362 --> 00:13:17,897    The Cubans, in my opinion,      they built--                   398 00:13:17,997 --> 00:13:19,231   they helped build the city...  399 00:13:19,331 --> 00:13:20,432   Mena: Right.                   400 00:13:20,533 --> 00:13:22,401    ...do you know what I mean,     to where it is today.          401 00:13:22,501 --> 00:13:24,003   But they have opened            the doors to everyone.          402 00:13:24,103 --> 00:13:25,971    Mena: Look at this,              beautiful.                    403 00:13:29,008 --> 00:13:30,075    Mm.                           404 00:13:31,410 --> 00:13:33,913 Mm! Wow.                         405 00:13:34,013 --> 00:13:38,517   It's so good                      and that mofongo, plantain,   406 00:13:38,617 --> 00:13:41,086   just a explosion of flavours    in your mouth,                  407 00:13:41,187 --> 00:13:44,323    and you're getting so many       different tastes in there,    408 00:13:44,423 --> 00:13:45,991  so many                            different textures.           409 00:13:46,091 --> 00:13:49,161   And the best part about it is     that it truly feels           410 00:13:49,261 --> 00:13:51,630 like a home-cooked meal.         411 00:13:51,730 --> 00:13:55,234   How did you go about              veganizing all these meals?   412 00:13:55,334 --> 00:13:58,304 I just had to figure out         how to switch, you know,         413 00:13:58,404 --> 00:14:00,072    from chicken to mushrooms,    414 00:14:00,172 --> 00:14:02,408   how to switch certain things,  but still keep it                415 00:14:02,508 --> 00:14:04,677  with the same textures,            the same flavours.            416 00:14:04,777 --> 00:14:06,512  So it was a lot                    of playing around.            417 00:14:06,612 --> 00:14:07,847 As soon as I went                  plant-based,                   418 00:14:07,947 --> 00:14:09,181  that first year                 I lost 35 pounds.                419 00:14:09,281 --> 00:14:11,183    The fatty liver was           no longer there.                 420 00:14:11,283 --> 00:14:12,985  The high blood pressure           was no longer there.           421 00:14:13,085 --> 00:14:14,587   The high cholesterol             was no longer there.           422 00:14:14,687 --> 00:14:18,090    I feel younger, less sleep,     more energy.                   423 00:14:18,190 --> 00:14:19,225   Plant based is where it's at!  424 00:14:19,325 --> 00:14:20,359  So why go back?                 425 00:14:20,459 --> 00:14:21,861 Yeah. You could sing it,           you could scream it,           426 00:14:21,961 --> 00:14:23,162    you could shout it.           427 00:14:23,262 --> 00:14:24,263  What we saying?                  What we saying?                 428 00:14:24,363 --> 00:14:25,965   What is it? What is it, babe?    Say it, babe.                  429 00:14:26,065 --> 00:14:26,999 Bangara!                         430 00:14:27,099 --> 00:14:28,267   Yeah!                          431 00:14:28,367 --> 00:14:30,035    Cheers to you guys.           Amazing.                         432 00:14:30,135 --> 00:14:31,971  Like, now I understand           what Puerto Rican food          433 00:14:32,071 --> 00:14:33,706    is supposed to taste like,    434 00:14:33,806 --> 00:14:36,342   and that's huge because I've      never been to Puerto Rico.    435 00:14:36,442 --> 00:14:37,977  It's on my list though           after meeting you guys.         436 00:14:38,077 --> 00:14:39,111 Yes, yes!                        437 00:14:39,211 --> 00:14:40,479 Rafael: You have                    to do it, brother!            438 00:14:40,579 --> 00:14:42,214   Mena: Truth.                    After having this meal,         439 00:14:42,314 --> 00:14:45,451 Puerto Rico is on                the bucket list.                 440 00:14:45,551 --> 00:14:47,186 ♪                                441 00:14:47,319 --> 00:14:47,353   (F                             442 00:14:47,353 --> 00:14:47,386   (Fes                           443 00:14:47,386 --> 00:14:47,419   (Festi                         444 00:14:47,419 --> 00:14:47,453   (Festive                       445 00:14:47,453 --> 00:14:47,486   (Festive i                     446 00:14:47,486 --> 00:14:47,519   (Festive ins                   447 00:14:47,519 --> 00:14:47,553   (Festive instr                 448 00:14:47,553 --> 00:14:47,586   (Festive instrum               449 00:14:47,586 --> 00:14:47,620   (Festive instrumen             450 00:14:47,620 --> 00:14:47,653   (Festive instrumenta           451 00:14:47,653 --> 00:14:47,686   (Festive instrumental          452 00:14:47,686 --> 00:14:47,720   (Festive instrumental mu       453 00:14:47,720 --> 00:14:47,753   (Festive instrumental musi     454 00:14:47,753 --> 00:14:49,255   (Festive instrumental music)   455 00:14:49,355 --> 00:14:50,556   Mena:                           South of Miami,                 456 00:14:50,656 --> 00:14:54,126   nestled between the Atlantic      and the Everglades            457 00:14:54,226 --> 00:14:55,828    is the last bastion             of small farm                  458 00:14:55,928 --> 00:15:00,132    South Florida agriculture,      the Homestead region.          459 00:15:00,232 --> 00:15:02,167 The area's famed for its          tropical fruit:                 460 00:15:02,268 --> 00:15:05,771  mangoes, avocados and bananas.  461 00:15:05,871 --> 00:15:09,708    But one farm, Miami Fruit,      has gone next level,           462 00:15:09,808 --> 00:15:12,645    growing ultra-rare              exotic fruits                  463 00:15:12,745 --> 00:15:16,282 and shipping to online customers   across North America.          464 00:15:16,382 --> 00:15:19,485 It's farmed and operated          by Rane Roatta,                 465 00:15:19,585 --> 00:15:21,754    a passionate vegan            who grows and distributes        466 00:15:21,854 --> 00:15:25,624    mouth-watering produce from     his eight acre plot of land.   467 00:15:25,724 --> 00:15:28,193  And I've got a feeling            my taste buds                  468 00:15:28,294 --> 00:15:30,429 are going to have a day.         469 00:15:30,529 --> 00:15:31,430 Nice to meet you.                470 00:15:31,530 --> 00:15:32,464 Nice to meet you!                471 00:15:32,564 --> 00:15:33,999   Thank you for coming.          472 00:15:34,099 --> 00:15:37,169  I got lost in the avocado trees when I was walking over in here. 473 00:15:37,269 --> 00:15:38,404  Yeah, those are                   the old avocado trees          474 00:15:38,504 --> 00:15:39,738   that were originally             planted here,                  475 00:15:39,838 --> 00:15:41,540   and the rest                     of the farm, you see,          476 00:15:41,640 --> 00:15:44,043   we've planted                     all new rare stuff.           477 00:15:44,143 --> 00:15:46,912 We grow uncommon                 species of fruit                 478 00:15:47,012 --> 00:15:49,248    that you can't really find       in the rest of the country.   479 00:15:49,348 --> 00:15:50,983    And these fruits are grown       all over the world            480 00:15:51,083 --> 00:15:52,584   in different places,           481 00:15:52,685 --> 00:15:54,787  but here in the US, and           in Canada, where we ship to,   482 00:15:54,887 --> 00:15:55,988    there's not much available,   483 00:15:56,088 --> 00:15:57,356    and we're basically            the only people                 484 00:15:57,456 --> 00:15:58,824   that can grow                   here in South Florida.          485 00:15:58,924 --> 00:16:01,694 Mena: I know you guys got          very popular on social media,  486 00:16:01,794 --> 00:16:03,662  but how did you come up          with this idea?                 487 00:16:03,762 --> 00:16:06,298  I was working at a farm          just to learn.                  488 00:16:06,398 --> 00:16:08,467   And the local farmers             in the area                   489 00:16:08,567 --> 00:16:11,036   asked me to sell their fruit   at local farmers markets.        490 00:16:11,136 --> 00:16:12,771   So, I built a little             bike trailer                   491 00:16:12,871 --> 00:16:14,840  and was biking it from          the farm to the markets.         492 00:16:14,940 --> 00:16:16,308 The Internet saw,                you know,                        493 00:16:16,408 --> 00:16:18,077    posting pictures and videos     of the fruit                   494 00:16:18,177 --> 00:16:19,678    and people sharing            the fruit                        495 00:16:19,778 --> 00:16:21,180    and people                     just asking me                  496 00:16:21,280 --> 00:16:22,648  to send them the fruit             across the country.           497 00:16:22,748 --> 00:16:25,217    How many varieties            of fruit                         498 00:16:25,317 --> 00:16:26,952  would you say you grow?         499 00:16:27,052 --> 00:16:30,322  Rane: There's probably          a couple hundred                 500 00:16:30,422 --> 00:16:32,524 varieties of new species,        501 00:16:32,624 --> 00:16:34,393  but in the area                    as a whole,                   502 00:16:34,493 --> 00:16:37,563  thousands of varieties             of tropical fruits.           503 00:16:37,663 --> 00:16:38,764   I'd like to try some           504 00:16:38,864 --> 00:16:40,499   of this exotic fruit              that you have on the farm.    505 00:16:40,599 --> 00:16:42,501 Absolutely. Have you ever           tried peanut butter fruit?    506 00:16:42,601 --> 00:16:43,969   Peanut butter fruit?           507 00:16:44,069 --> 00:16:45,070  Yeah, let's go                    check it out.                  508 00:16:45,170 --> 00:16:46,305   Oh man, yes.                   509 00:16:50,943 --> 00:16:52,511    So, this is                     peanut butter fruit.           510 00:16:52,611 --> 00:16:54,546  It's native to Central             and South America.            511 00:16:54,646 --> 00:16:55,681   Mena:                           That's amazing.                 512 00:16:55,781 --> 00:16:57,383 And it's actually called           peanut butter fruit?           513 00:16:57,483 --> 00:16:58,584 Rane: It's called                  peanut butter fruit,           514 00:16:58,684 --> 00:16:59,718    as you'll find out,           515 00:16:59,818 --> 00:17:00,986  because it tastes like           peanut butter.                  516 00:17:01,086 --> 00:17:02,254  And it's so perishable          517 00:17:02,354 --> 00:17:04,590    that you can't bring it in      from another country.          518 00:17:04,690 --> 00:17:07,059   It goes ripe the day            it's picked, basically.         519 00:17:07,159 --> 00:17:08,527    So we pick it and ship it,    520 00:17:08,627 --> 00:17:09,928 and the customer                   gets it the next day.          521 00:17:10,029 --> 00:17:12,064   So, when they're ripe          and ready to eat,                522 00:17:12,164 --> 00:17:14,299 they go from this                  orange colour to a dark red.   523 00:17:14,400 --> 00:17:16,168    See if you can find             a red one somewhere.           524 00:17:16,268 --> 00:17:18,170    Wow, okay.                    525 00:17:18,270 --> 00:17:20,773    (Rustling)                    526 00:17:20,873 --> 00:17:22,374   What about this guy?           527 00:17:22,474 --> 00:17:24,009   It's perfect.                  528 00:17:24,109 --> 00:17:26,845 Oh, it's like a dark red          and it's soft.                  529 00:17:31,250 --> 00:17:32,351 Get out of here.                 530 00:17:32,451 --> 00:17:33,485 It's cool, right?                531 00:17:33,585 --> 00:17:35,287 Get out of here!                 532 00:17:35,387 --> 00:17:37,256           It does taste             like peanut butter.              Yeah.                         533 00:17:37,356 --> 00:17:39,925  I bet you most people on Earth    have not tried this.           534 00:17:40,025 --> 00:17:41,894    Rane: True.                      If you think this is cool,    535 00:17:41,994 --> 00:17:44,463    we have a fruit that tastes    like sweet potato pie.          536 00:17:44,563 --> 00:17:46,331  That's amazing.                   Alright, let's do it.          537 00:17:46,432 --> 00:17:47,466  This is great.                  538 00:17:47,566 --> 00:17:49,802  This place is bananas.          539 00:17:49,902 --> 00:17:53,272  Miami Fruit grows over             120 rare varieties            540 00:17:53,372 --> 00:17:55,240  of the lustrous                   yellow fruit,                  541 00:17:55,340 --> 00:17:57,543  amidst the more                   unusual crops                  542 00:17:57,643 --> 00:18:00,079   like the mamey tree.           543 00:18:00,179 --> 00:18:02,581  See this brown                    football-looking fruit here?   544 00:18:02,681 --> 00:18:03,715   Mena:                           They kind of look like          545 00:18:03,816 --> 00:18:05,651 a coconut and an avocado            had a baby.                   546 00:18:05,751 --> 00:18:09,521 Right. This fruit is also           from Latin America.           547 00:18:09,621 --> 00:18:12,324  Oh wow,                           look at this.                  548 00:18:12,424 --> 00:18:14,626  And so this one                 is nice and soft as well.        549 00:18:14,726 --> 00:18:16,695   Yes, so it has to be              soft to eat                   550 00:18:16,795 --> 00:18:18,097 and we got lucky                    this time.                    551 00:18:21,733 --> 00:18:23,602 Wow. Wow.                        552 00:18:23,702 --> 00:18:24,970   Rane:                          That's the seed.                 553 00:18:26,305 --> 00:18:27,639   It smells almost like           papaya.                         554 00:18:27,739 --> 00:18:29,875   Rane: Yeah, it tastes better      than papaya, in my opinion.   555 00:18:29,975 --> 00:18:31,110   Mena:                             I'll be the judge of that.    556 00:18:31,210 --> 00:18:32,444   So, you peel                     the skin off.                  557 00:18:32,544 --> 00:18:33,545   Okay.                          558 00:18:36,115 --> 00:18:37,850    Mm.                           559 00:18:37,950 --> 00:18:40,018   You're right,                  it is better than papaya.        560 00:18:40,119 --> 00:18:41,320 Wow.                               Yeah.                          561 00:18:41,420 --> 00:18:43,989   This has the texture           of a cooked sweet potato.        562 00:18:44,089 --> 00:18:45,090   Yeah.                          563 00:18:45,190 --> 00:18:46,859 It's that kind of                  soft, earthy,                  564 00:18:46,959 --> 00:18:48,627   grainy texture to it.          565 00:18:48,727 --> 00:18:50,796   Rane: It also has a bunch of,   as you can see,                 566 00:18:50,896 --> 00:18:52,431    carotenes,                    so beta carotenes                567 00:18:52,531 --> 00:18:54,433    and different antioxidants    that give it this colour.        568 00:18:54,533 --> 00:18:56,135   So, very nutritious.           569 00:18:56,235 --> 00:18:57,669  Can be used for                    colouring purposes,           570 00:18:57,769 --> 00:18:59,204 but I just like eating it          out of hand.                   571 00:18:59,304 --> 00:19:01,907    This is delicious.            Tastes like pie.                 572 00:19:02,007 --> 00:19:03,775   My gosh, wow.                  573 00:19:03,876 --> 00:19:05,944    Mm.                           574 00:19:06,044 --> 00:19:07,446  Mm! Phenomenal.                 575 00:19:07,546 --> 00:19:08,981  Mamey.                          Mamey.                           576 00:19:09,081 --> 00:19:11,450   Mamey, mamey,                    that is good.                  577 00:19:11,550 --> 00:19:14,319  Feel like the film crew            probably wants to try some.   578 00:19:14,419 --> 00:19:15,888    Mena: Yeah, please.            Let's do that.                  579 00:19:15,988 --> 00:19:16,989    Zach, get in here.            580 00:19:17,089 --> 00:19:18,056    Absolutely.                   581 00:19:18,157 --> 00:19:19,124    Mena: Here you go.            582 00:19:19,224 --> 00:19:20,926 Just don't eat the skin.         583 00:19:21,026 --> 00:19:22,361 Alright.                         584 00:19:22,461 --> 00:19:24,062   Yep.                           585 00:19:24,163 --> 00:19:25,497    Oh my god.                    586 00:19:25,597 --> 00:19:27,399 It's good, right?                That is amazing.                 587 00:19:27,499 --> 00:19:29,501  I feel like the                  God of fruit right now,         588 00:19:29,601 --> 00:19:32,838 just handing out exotic,         beautiful fruit.                 589 00:19:32,938 --> 00:19:34,706    And so it was born!           590 00:19:34,806 --> 00:19:38,210    Ashley, try this beautiful     mamey.                          591 00:19:38,310 --> 00:19:39,978  Take it from my hands.          592 00:19:40,078 --> 00:19:42,814   You shall be blessed           with the fruit of mamey.         593 00:19:42,915 --> 00:19:44,483  That's insane.                  594 00:19:44,583 --> 00:19:45,851 Mena:                            It's amazing, right?             595 00:19:45,951 --> 00:19:47,219    That's incredible.            596 00:19:47,319 --> 00:19:49,021 Hear ye, hear ye.                597 00:19:52,291 --> 00:19:56,328   Next, Rane leads us to their   distribution department,         598 00:19:56,428 --> 00:19:58,363   a shipping container           they've converted                599 00:19:58,463 --> 00:20:00,399  to house their                   unconventional produce          600 00:20:00,499 --> 00:20:02,601   before sending it out            for delivery.                  601 00:20:02,701 --> 00:20:04,136 But this is where we pack          all the boxes                  602 00:20:04,236 --> 00:20:05,704 and send them out                to our customers.                603 00:20:05,804 --> 00:20:07,306 We're gonna try that out         with you                         604 00:20:07,406 --> 00:20:08,574    and you can                   take a box home.                 605 00:20:08,674 --> 00:20:10,375   Mena: That's amazing.           So these are persimmons, right? 606 00:20:10,475 --> 00:20:11,810 Rane: These are a                   tropical persimmon.           607 00:20:11,910 --> 00:20:13,779    So this persimmon you have       to wait until it gets soft.   608 00:20:13,879 --> 00:20:14,947    Okay.                         609 00:20:15,047 --> 00:20:16,615  Yeah, this is a                  really rare persimmon.          610 00:20:16,715 --> 00:20:17,883 Do you know what                   this one is?                   611 00:20:17,983 --> 00:20:18,984   Mena:                            That's cacao.                  612 00:20:19,084 --> 00:20:20,419    Rane: This variety              particularly                   613 00:20:20,519 --> 00:20:22,354  is one of the sweetest           and tangiest varieties.         614 00:20:22,454 --> 00:20:24,089    So beautiful.                 615 00:20:24,189 --> 00:20:25,924   This is where                    chocolate comes from,          616 00:20:26,024 --> 00:20:27,893  but I've never tried it         straight from the fruit.         617 00:20:27,993 --> 00:20:29,928   Rane:                          We just crack this open.         618 00:20:30,028 --> 00:20:31,430  (Crack)                         619 00:20:31,530 --> 00:20:33,065  Oh wow!                         620 00:20:33,165 --> 00:20:35,300   That's incredible!             621 00:20:36,735 --> 00:20:38,870 Wow, incredible, you just         eat it just like this.          622 00:20:38,971 --> 00:20:39,905  Just like that.                 623 00:20:40,005 --> 00:20:41,773 And so I like to                 suck on the pulp.                624 00:20:41,873 --> 00:20:44,109 And then if you want the          bitter dark chocolate,          625 00:20:44,209 --> 00:20:46,478 like 100% cacao, then you          can bite on the bean.          626 00:20:49,248 --> 00:20:50,415 Better than chocolate,           right?                           627 00:20:50,515 --> 00:20:51,483 It's incredible!                 628 00:20:51,583 --> 00:20:53,452   Wait, I can actually             eat the whole thing.           629 00:20:53,552 --> 00:20:54,686   Mm-hm, mm-hm.                  630 00:20:57,122 --> 00:20:58,690 I knew you'd like                 this one, yeah.                 631 00:20:58,790 --> 00:21:01,293  Wow, the flesh                  on the outside...                632 00:21:01,393 --> 00:21:04,396  was super tangy                 and sweet, sour.                 633 00:21:04,496 --> 00:21:05,731   Mm-hmm, like a candy.          634 00:21:05,831 --> 00:21:07,799  Yeah, like a candy, it            doesn't taste like chocolate.  635 00:21:07,899 --> 00:21:09,901 But then as soon                  as I started biting in,         636 00:21:10,002 --> 00:21:11,903  I was like oh my gosh,          that's chocolate!                637 00:21:12,004 --> 00:21:13,305  That's amazing!                 Dark chocolate.                  638 00:21:13,405 --> 00:21:15,507                      Mena:         That's incredible!               Really cool.                   639 00:21:15,607 --> 00:21:19,044  Mena: Their fruit boxes          include a variety of different  640 00:21:19,144 --> 00:21:22,281   tropical fruits like              pineapples, prickly pears,    641 00:21:22,381 --> 00:21:24,716   yellow dragon fruit,              hidden rose apples            642 00:21:24,816 --> 00:21:27,286   and watermelon guava            to name a few.                  643 00:21:27,386 --> 00:21:29,087    You gotta throw one and go     hover for the Egyptian,         644 00:21:29,187 --> 00:21:30,455 know what I mean?                That's right.                    645 00:21:30,555 --> 00:21:33,825 One of the fan favourites        is a caviar lime,                646 00:21:33,925 --> 00:21:35,494    also known as finger lime.    647 00:21:36,728 --> 00:21:37,796  Oh, that's amazing.             648 00:21:37,896 --> 00:21:39,531 Why do they call                  it caviar lime?                 649 00:21:39,631 --> 00:21:41,566  Because inside,                 650 00:21:41,667 --> 00:21:44,036   instead of being like           a normal lime,                  651 00:21:44,136 --> 00:21:47,973    you've got this beautiful,     delicious vegan caviar.         652 00:21:48,073 --> 00:21:49,341 Wow!                             653 00:21:49,441 --> 00:21:50,542  A vegan caviar.                 654 00:21:50,642 --> 00:21:51,943    Yeah, I mean it kinda          looks like that.                655 00:21:52,044 --> 00:21:53,578   But this is a                  varietal of lime.                656 00:21:53,679 --> 00:21:54,613 Right.                           657 00:21:54,713 --> 00:21:56,515    So, just...                   658 00:21:56,615 --> 00:21:57,649  Get in.                         659 00:22:02,354 --> 00:22:04,022    Mm!                           660 00:22:04,122 --> 00:22:07,025 Wow, so it tastes                   a lot like a lime,            661 00:22:07,125 --> 00:22:09,227   but it's like                     little lime caviars           662 00:22:09,328 --> 00:22:10,595 that just                          burst in your mouth.           663 00:22:10,696 --> 00:22:12,297   It's actually                     really refreshing.            664 00:22:12,397 --> 00:22:15,200 So I like to put this in           juice as like little pearls.   665 00:22:15,300 --> 00:22:17,969    Or just put it in my pocket   when I go on a bike ride         666 00:22:18,070 --> 00:22:19,237   because it's                      electrolytes and...           667 00:22:19,338 --> 00:22:20,605  You're much                     healthier than I am.             668 00:22:20,706 --> 00:22:23,442    I was gonna say a cocktail,   like a nice gin cocktail.        669 00:22:23,542 --> 00:22:24,643 That too.                        670 00:22:24,743 --> 00:22:26,945 But you put them in your         pocket for electrolytes,         671 00:22:27,045 --> 00:22:28,280    that's incredible.            672 00:22:29,614 --> 00:22:30,782    Mena: Mm.                     673 00:22:30,882 --> 00:22:32,484   I've gotta take some              peanut butter fruit to go.    674 00:22:32,584 --> 00:22:34,986  This is the best fruit             basket I've had in my life!   675 00:22:35,087 --> 00:22:37,389   Look at this!                    Look at this!                  676 00:22:37,489 --> 00:22:38,924   Thanks, Rane.                  677 00:22:39,024 --> 00:22:42,627  It's amazing what happens when    you do something tirelessly,   678 00:22:42,728 --> 00:22:45,530    and just, you know,            think outside the box.          679 00:22:45,630 --> 00:22:49,167 ♪                                680 00:22:49,267 --> 00:22:52,671    (Upbeat instrumental music)   681 00:22:52,771 --> 00:22:54,873 Mena: We hit the                    beach, picked exotic fruit,   682 00:22:54,973 --> 00:22:58,477    so the next thing to do in      Miami, get out on the water.   683 00:22:58,577 --> 00:23:01,046 And it's time to                    hit the high seas.            684 00:23:01,146 --> 00:23:03,882  I'm stoked to spend an           afternoon cruising and          685 00:23:03,982 --> 00:23:07,919  enjoying a meal with my            good friend Radhi Devlukia.   686 00:23:08,019 --> 00:23:09,955  Radhi's a plant-based cookbook     author and nutritionist as    687 00:23:10,055 --> 00:23:13,625    well as a student Ayurveda.   688 00:23:13,725 --> 00:23:15,494  So this is your                   first time in Miami?           689 00:23:15,594 --> 00:23:18,630  My first time in Miami,           second day and I'm on a boat.  690 00:23:18,730 --> 00:23:19,931   It's amazing.                  691 00:23:20,031 --> 00:23:21,266  Well, we gotta                   do it this way.                 692 00:23:21,366 --> 00:23:22,834 This is the full                 Miami experience.                693 00:23:22,934 --> 00:23:24,035  I know,                         it feels like it!                694 00:23:24,136 --> 00:23:25,704    I have a little bit            of a surprise for you.          695 00:23:25,804 --> 00:23:27,205    Oh my gosh,                   I love surprises.                696 00:23:27,305 --> 00:23:29,307   Ooh!                           697 00:23:29,408 --> 00:23:31,910  We went to this                    exotic fruit farm,            698 00:23:32,010 --> 00:23:34,045    and I brought back               some fruit for you to try.    699 00:23:34,146 --> 00:23:36,047 Radhi: Oh my gosh, wait I        have to tell you a story.        700 00:23:36,148 --> 00:23:37,215 Yes!                             701 00:23:37,315 --> 00:23:39,518  Because my dad actually         used to have an import--         702 00:23:39,618 --> 00:23:41,586   exotic fruit                     company into the UK.           703 00:23:41,686 --> 00:23:44,956   And so my memories of            childhood are, like,           704 00:23:45,056 --> 00:23:46,825  my favourite presents would be   when he would come back         705 00:23:46,925 --> 00:23:48,360 from his meetings                 and he would bring back         706 00:23:48,460 --> 00:23:50,929   a whole box of fruit           from everywhere.                 707 00:23:51,029 --> 00:23:52,964    This is, honestly,             the best gift.                  708 00:23:53,064 --> 00:23:55,333 Honestly, I'm so excited.          I've never seen this, though.  709 00:23:55,434 --> 00:23:57,402   These look like baby           kind of avocados.                710 00:23:57,502 --> 00:23:59,871  Yeah, so this                      is a finger lime.             711 00:23:59,971 --> 00:24:01,406    Oh my gosh,                     this is cool.                  712 00:24:01,506 --> 00:24:04,242   So you snap them                in half and then...             713 00:24:04,342 --> 00:24:06,678  Radhi:                           That's so cool!                 714 00:24:09,681 --> 00:24:11,716  Oh wow!                         715 00:24:11,817 --> 00:24:13,418    That's pretty good.           716 00:24:13,518 --> 00:24:15,587    I love sour fruit.            717 00:24:15,687 --> 00:24:17,055    Thank you!                    718 00:24:17,155 --> 00:24:18,590    I never tried this before.    719 00:24:18,690 --> 00:24:20,292 Mena: And                           then these ones...            720 00:24:20,392 --> 00:24:22,894   Just bite into it and tell me   what you think it tastes like.  721 00:24:24,963 --> 00:24:27,732 I was not expecting that.        722 00:24:27,833 --> 00:24:30,268    It tastes like the smell of      when peanuts are roasting.    723 00:24:30,368 --> 00:24:32,237  Does it not taste like            peanut butter to you?          724 00:24:32,337 --> 00:24:34,439 Yes! Like... Yes!                725 00:24:34,539 --> 00:24:35,707    Crazy, right?                 726 00:24:35,807 --> 00:24:36,808 Wait, what's this called?        727 00:24:36,908 --> 00:24:38,610  They call it a                    peanut butter fruit.           728 00:24:38,710 --> 00:24:39,878    Oh!                           729 00:24:39,978 --> 00:24:42,347  Wow, I've never                 had this before.                 730 00:24:42,447 --> 00:24:44,282    (Upbeat instrumental music)   731 00:24:44,382 --> 00:24:46,585   And you've got your book out,  which is amazing, Joyful.        732 00:24:46,685 --> 00:24:47,886 Yeah, I do finally.              733 00:24:47,986 --> 00:24:49,154   Mena:                          Congratulations!                 734 00:24:49,254 --> 00:24:50,856  Radhi: Thank you, it's          been a long time coming.         735 00:24:50,956 --> 00:24:53,492    I was working on it for two     and a half years, so it feels  736 00:24:53,592 --> 00:24:55,060 so nice that it's                  out in the world now.          737 00:24:55,160 --> 00:24:58,330   And Joyful, like your           cooking mantra,                 738 00:24:58,430 --> 00:25:00,699  is really about                    using whole foods,            739 00:25:00,799 --> 00:25:02,801    whole ingredients,            Ayurvedic, right?                740 00:25:02,901 --> 00:25:04,002 It is.                           741 00:25:04,102 --> 00:25:06,004 Which I think Ayurveda is         becoming like a real--          742 00:25:06,104 --> 00:25:07,339 It's becoming so                 big in the West,                 743 00:25:07,439 --> 00:25:10,175 and it makes me                     so happy.                     744 00:25:10,275 --> 00:25:12,110 It is the oldest holistic        health science to exist.         745 00:25:12,210 --> 00:25:13,678 It's over 3,000 years old.       746 00:25:13,778 --> 00:25:15,280 But it's still relevant now.     747 00:25:15,380 --> 00:25:17,716 It's literally just about        understanding your body,         748 00:25:17,816 --> 00:25:19,351 understanding the nature          around you and the food         749 00:25:19,451 --> 00:25:21,786 you're eating to create           your optimal health.            750 00:25:21,887 --> 00:25:23,488   You grew up                      vegetarian, right?             751 00:25:23,588 --> 00:25:25,390 I turned plant-based like         10 years ago, and then          752 00:25:25,490 --> 00:25:26,625  I turned vegan.                 753 00:25:26,725 --> 00:25:29,094    But vegan for me was when I    stopped using anything          754 00:25:29,194 --> 00:25:30,662    with animal products in it.   755 00:25:30,762 --> 00:25:33,231  So my bags, my                     shoes, my clothing.           756 00:25:33,331 --> 00:25:35,867    No fur, no leather.           757 00:25:35,967 --> 00:25:37,903 Okay, so vegan translates         to more than just food          758 00:25:38,003 --> 00:25:39,004 for you.                         759 00:25:39,104 --> 00:25:40,438 Yeah.                            760 00:25:40,539 --> 00:25:42,607  I could never really relate     to any of the terms,             761 00:25:42,707 --> 00:25:44,109 and that's why I was             like Evolving Vegan.             762 00:25:44,209 --> 00:25:45,243  Yeah, exactly.                  763 00:25:45,343 --> 00:25:46,611    I feel like the world         is evolving                      764 00:25:46,711 --> 00:25:48,146  towards that direction.         765 00:25:48,246 --> 00:25:50,682 Plant-based food is becoming       so much more accessible.       766 00:25:52,517 --> 00:25:54,185 While Radhi and I                 take in                         767 00:25:54,286 --> 00:25:56,555  the spectacular                  Miami skyline,                  768 00:25:56,655 --> 00:25:58,657 chef Jae Camino mixes up         769 00:25:58,757 --> 00:26:01,493   some of his stunning            raw creations,                  770 00:26:01,593 --> 00:26:04,062  starting us off with a            refreshing strawberry          771 00:26:04,162 --> 00:26:07,132 and pea flower mocktail.         772 00:26:07,232 --> 00:26:09,501    Wow, look at this!            773 00:26:09,601 --> 00:26:11,036 This looks amazing!              774 00:26:11,136 --> 00:26:12,771  Cheers!                         775 00:26:12,871 --> 00:26:14,606  Oh, I love fresh                fruit in mocktails.              776 00:26:14,706 --> 00:26:17,208    (Upbeat instrumental music)   777 00:26:17,309 --> 00:26:19,811    Mena: Next, chef is           serving us a beet toast,         778 00:26:19,911 --> 00:26:22,847   topped with herb nut cheese,    avocado mousse,                 779 00:26:22,948 --> 00:26:25,917    maple pecans and radishes.    780 00:26:26,017 --> 00:26:27,953    Oh!                           781 00:26:28,053 --> 00:26:30,488    This is beautiful!            782 00:26:30,589 --> 00:26:32,223  Mena: Gorgeous!                 783 00:26:32,324 --> 00:26:37,829 ♪                                784 00:26:37,929 --> 00:26:39,197  Oh, I really like this.         785 00:26:39,297 --> 00:26:41,299  There's such an art to           creating a dish                 786 00:26:41,399 --> 00:26:43,602   which has the balance          of all flavours.                 787 00:26:43,702 --> 00:26:45,437 Honestly, like I don't--         this is amazing!                 788 00:26:45,537 --> 00:26:46,504  I don't miss the bread.         789 00:26:46,605 --> 00:26:48,173 I was just gonna                 say that.                        790 00:26:48,273 --> 00:26:50,675  I appreciate that it            still feels very carby.          791 00:26:50,775 --> 00:26:52,577 Yes, it's                         satisfying like bread.          792 00:26:52,677 --> 00:26:55,880    Chef's next concoction is a    delectable combination          793 00:26:55,981 --> 00:26:58,149  of kelp noodles topped          with hemp sauce,                 794 00:26:58,249 --> 00:27:01,386    marinated tomatoes              and pistachio pesto.           795 00:27:02,654 --> 00:27:04,122            Ooh, this--           Mena:                             This looks amazing.             796 00:27:04,222 --> 00:27:05,523    And I love                       a good kelp noodle.           797 00:27:05,624 --> 00:27:06,758  Me too.                         798 00:27:06,858 --> 00:27:09,861  Naturally gluten-free,             low-calorie, look at that.    799 00:27:12,564 --> 00:27:14,566    Mm.                           800 00:27:14,666 --> 00:27:15,834   Yum.                           801 00:27:15,934 --> 00:27:19,270  The marinated tomatoes,          game changer. So good.          802 00:27:19,371 --> 00:27:21,473  It's so creamy,                    mm.                           803 00:27:21,573 --> 00:27:23,541  It's everything you really want from like, a pasta dish.         804 00:27:23,642 --> 00:27:25,510  'Cause you want                 that carbiness--                 805 00:27:25,610 --> 00:27:26,778  Uh-huh.                         806 00:27:26,878 --> 00:27:29,547 That creaminess, it just            like, hits all the senses.    807 00:27:29,648 --> 00:27:30,749  Radhi:                          It does.                         808 00:27:30,849 --> 00:27:32,717  And then the acid from           the tomato is so good.          809 00:27:32,817 --> 00:27:34,653    Yeah, wow.                    810 00:27:34,753 --> 00:27:38,323  Mena: And finally, this          elegantly composed work of art  811 00:27:38,423 --> 00:27:41,359    wouldn't look out of place    at the Met Gala.                 812 00:27:41,459 --> 00:27:42,360 Alright.                         813 00:27:42,460 --> 00:27:43,428  Radhi:                             Oh my gosh!                   814 00:27:43,528 --> 00:27:44,596   Look at that.                  815 00:27:44,696 --> 00:27:45,764    This is beautiful.            816 00:27:45,864 --> 00:27:46,898   Mena:                          Gorgeous!                        817 00:27:46,998 --> 00:27:48,600    Man: This is mango            passionfruit panna cotta.        818 00:27:48,700 --> 00:27:51,002    You also have a crust there      that's oat, almond,           819 00:27:51,102 --> 00:27:53,872  and mixed berry coulis.         820 00:27:53,972 --> 00:27:55,440    Mm!                           821 00:27:55,540 --> 00:27:57,909    Get the compote with that,      it's so good.                  822 00:27:58,009 --> 00:28:00,211 I like the crunch                 at the bottom.                  823 00:28:00,311 --> 00:28:02,147   Mm, a lot of coconut flavour   in that.                         824 00:28:02,247 --> 00:28:03,281   Yeah.                          825 00:28:03,381 --> 00:28:04,582  And nuttiness as well.          826 00:28:05,817 --> 00:28:06,885    Mm.                           827 00:28:06,985 --> 00:28:08,586 Right?                       Mm. 828 00:28:09,688 --> 00:28:11,923    And the amazing thing about      being here in Miami           829 00:28:12,023 --> 00:28:13,692    is a lot of                      Latin culture here.           830 00:28:13,792 --> 00:28:16,294  Food is the best way to            experience culture.           831 00:28:16,394 --> 00:28:19,164    All my recipes are a fusion    of all the places I've been to, 832 00:28:19,264 --> 00:28:20,899 but even more so                   where I've come from.          833 00:28:20,999 --> 00:28:24,836 Like, all my recipes are,          underlying the thread          834 00:28:24,936 --> 00:28:27,872  are spices and flavour             from India.                   835 00:28:27,972 --> 00:28:30,175   I think I'm going to explore    that so much more now.          836 00:28:30,275 --> 00:28:33,178  'Cause I think we're so         multicultural everywhere you go. 837 00:28:33,278 --> 00:28:35,180   And I think people are really   looking                         838 00:28:35,280 --> 00:28:36,715    for those different             flavours now.                  839 00:28:36,815 --> 00:28:39,084  They're looking for the spices     they haven't tried before.    840 00:28:39,184 --> 00:28:40,719  Everyone loves                     trying new things.            841 00:28:40,819 --> 00:28:45,824    I think that's kind of what     makes the world amazing now.   842 00:28:45,924 --> 00:28:48,193   Is can we combine, you know,   843 00:28:48,293 --> 00:28:51,029   Latin food from Miami          and Indian food?                 844 00:28:51,129 --> 00:28:53,364   I'm going to put that on you,     that's what you got to do.    845 00:28:53,465 --> 00:28:55,300   You got to see Latin flavours    with Indian flavours.          846 00:28:55,400 --> 00:28:56,668   Oh, I think we could              definitely do that.           847 00:28:56,768 --> 00:28:58,236  I think there's                  so much overlap there.          848 00:28:58,336 --> 00:28:59,604   Alright, well cheers.          849 00:28:59,704 --> 00:29:01,106 Aw, cheers!              Cheers. 850 00:29:01,206 --> 00:29:02,841  (Glasses clink)                 851 00:29:02,941 --> 00:29:06,478   Mena: Thanks, Radhi,             for a truly joyful afternoon.  852 00:29:06,578 --> 00:29:10,315 ♪                                853 00:29:10,415 --> 00:29:12,150  (Upbeat music)                  854 00:29:12,250 --> 00:29:14,319    Mena: In the bougie              South Miami borough           855 00:29:14,419 --> 00:29:18,289  of Coral Gables                    stands L'Artisane,            856 00:29:18,389 --> 00:29:21,126   the first vegan French bakery     in the continental            857 00:29:21,226 --> 00:29:22,494  United States.                  858 00:29:22,594 --> 00:29:25,530 It was founded by                 Carolina Molea,                 859 00:29:25,630 --> 00:29:27,265    a classically trained chef    860 00:29:27,365 --> 00:29:29,868 who loves fusing                   Parisian culinary techniques   861 00:29:29,968 --> 00:29:31,970 with her Venezuelan roots        862 00:29:32,070 --> 00:29:34,305    to create decadent            desserts.                        863 00:29:36,174 --> 00:29:38,777 Look at all this.                   This is incredible!           864 00:29:38,877 --> 00:29:39,844    Thank you.                    865 00:29:39,944 --> 00:29:40,945 This is all plant-based?         866 00:29:41,045 --> 00:29:43,081  Everything you see here          is plant-based.                 867 00:29:43,181 --> 00:29:46,684   Mena: You are                   a Le Cordon Bleu trained chef.  868 00:29:46,785 --> 00:29:48,186  Yes, I went to                   Le Cordon Bleu,                 869 00:29:48,286 --> 00:29:50,655  and when they found out         that I was vegan,                870 00:29:50,755 --> 00:29:52,423    they were,                    what are you doing here?         871 00:29:52,524 --> 00:29:54,092    (Laughter)                    872 00:29:54,192 --> 00:29:56,861   I had amazing people working    with me                         873 00:29:56,961 --> 00:29:58,863   that they would try anything      that I was making,            874 00:29:58,963 --> 00:30:00,098    'cause I was not trying it.   875 00:30:00,198 --> 00:30:01,566 And they would say, okay,        876 00:30:01,666 --> 00:30:03,468   your little needed something     here, needs something there.   877 00:30:03,568 --> 00:30:05,436  So you were                     a vegan spy?                     Yes.                             878 00:30:05,537 --> 00:30:08,006   You were there spying             to get the secrets,           879 00:30:08,106 --> 00:30:09,240    and veganize them.            880 00:30:09,340 --> 00:30:10,475   Yeah.                          881 00:30:11,743 --> 00:30:13,845  Mena: These are almost            too beautiful to eat.          882 00:30:13,945 --> 00:30:16,214 But I always say,                  I'm going to eat them anyway.  883 00:30:16,314 --> 00:30:17,415   Yes, please.                   884 00:30:17,515 --> 00:30:18,983   Mena: Because that's why you   made them, right?                885 00:30:19,083 --> 00:30:20,118 Carolina:                           Of course.                    886 00:30:20,218 --> 00:30:22,387  I don't think I've had            a vegan monkey bread.          887 00:30:22,487 --> 00:30:23,621    I've got to try it.           888 00:30:23,721 --> 00:30:27,325   So the whole idea is to pull   apart like a monkeys do.         889 00:30:27,425 --> 00:30:30,061    Mena: Look at that.             It just tears apart.           890 00:30:30,161 --> 00:30:31,229   Wow.                           891 00:30:33,097 --> 00:30:35,567  Mm, mm!                         892 00:30:35,667 --> 00:30:36,768 Amazing!                         893 00:30:36,868 --> 00:30:37,969    Thank you.                    894 00:30:38,069 --> 00:30:41,239   It's almost like a croissant      and a cinnamon bun            895 00:30:41,339 --> 00:30:43,441  made love in the night.         896 00:30:43,541 --> 00:30:44,943 (Giggles)                        897 00:30:45,043 --> 00:30:46,778  What are these                     little bites here?            898 00:30:46,878 --> 00:30:48,313    These are our petit fours.    899 00:30:48,413 --> 00:30:51,950  We have from strawberry matcha,    our blueberry tart,           900 00:30:52,050 --> 00:30:53,952   this is passionfruit,            lemon meringue tart,           901 00:30:54,052 --> 00:30:57,422    our little brownie, and our     best seller is the tiramisu.   902 00:30:57,522 --> 00:30:58,823  I've got to try                   the tiramisu.                  903 00:31:01,693 --> 00:31:05,496 My gosh,                         it's a little coffee cup!        904 00:31:05,597 --> 00:31:08,766  What did I do to deserve this?  This is amazing.                 905 00:31:11,302 --> 00:31:13,972    (Crunches)                     Mm, mm.                         906 00:31:15,406 --> 00:31:18,443    Mm-hmm. That tastes           exactly like a tiramisu,         907 00:31:18,543 --> 00:31:21,946    but what I love is the hard    chocolate that you crack into.  908 00:31:22,046 --> 00:31:24,415 Because it gives it that         beautiful texture                909 00:31:24,515 --> 00:31:27,018    that you don't usually get    from a tiramisu.                 910 00:31:27,118 --> 00:31:28,853  That is lovely!                 911 00:31:28,953 --> 00:31:30,555    But why I'm really here...    912 00:31:32,490 --> 00:31:34,492   ...these right here.           913 00:31:34,592 --> 00:31:35,860   The macaron.                   914 00:31:35,960 --> 00:31:39,430  I want to learn                    how you make these.           915 00:31:39,530 --> 00:31:41,566 I because they're so hard          to find plant-based.           916 00:31:41,666 --> 00:31:43,534    Let's do it, I'll show you.   Let's go to the kitchen.         917 00:31:43,635 --> 00:31:45,470   (Hands smack)                   Yes, let's go!                  918 00:31:45,570 --> 00:31:49,140  Carolina fills me in that we're  making one of her top sellers,  919 00:31:49,240 --> 00:31:52,443    the strawberry rose  macaron. 920 00:31:52,543 --> 00:31:54,412    Macarons are very,             very delicate.                  921 00:31:54,512 --> 00:31:57,315    They are, as we could say,       very needy.                   922 00:31:57,415 --> 00:31:58,650  They need love                   and attention.                  923 00:31:58,750 --> 00:32:00,351 Yeah, they sound like me,           very needy.                   924 00:32:00,451 --> 00:32:02,053 (Carolina laughs)                925 00:32:02,153 --> 00:32:05,623 The first step to making         macarons is sifting almond flour 926 00:32:05,723 --> 00:32:08,993 and confectioners' sugar          to perfect, ultra fine          927 00:32:09,093 --> 00:32:12,297  space dust consistency.         928 00:32:12,397 --> 00:32:15,533    This is our vegan egg white   with the food colouring.         929 00:32:15,633 --> 00:32:19,037  And we are going to add it here   to give that colour.           930 00:32:19,137 --> 00:32:21,539    And so the vegan egg white,   931 00:32:21,639 --> 00:32:22,974    what do you usually           make that out of?                932 00:32:23,074 --> 00:32:24,776  Carolina: It's actually          potato protein.                 933 00:32:24,876 --> 00:32:28,479  It's incredible, all the things that you can do,                 934 00:32:28,579 --> 00:32:30,381   because it whips beautifully.  935 00:32:30,481 --> 00:32:31,582   Mena:                            Wow!                           936 00:32:31,683 --> 00:32:33,384 This is called frangipane          traditionally, so...           937 00:32:33,484 --> 00:32:34,886 Mm-hmm.              Frangipane? 938 00:32:34,986 --> 00:32:36,554  Oh wow,                          it's all in there now.          939 00:32:36,654 --> 00:32:37,555  Oh my goodness.                 940 00:32:37,655 --> 00:32:38,990 Carolina:                        It's all in here.                941 00:32:39,090 --> 00:32:40,892   Mena: We set aside the dough    to rest, and start the          942 00:32:40,992 --> 00:32:42,393 Italian meringue.                943 00:32:42,493 --> 00:32:45,363   A mix of more potato protein      and water.                    944 00:32:45,463 --> 00:32:46,497  Isn't this incredible?          945 00:32:46,597 --> 00:32:47,665  Yeah, amazing.                  946 00:32:47,765 --> 00:32:48,700   Mena:                             And sugar.                    947 00:32:48,800 --> 00:32:51,536   It's full white now,              fully, wow!                   948 00:32:51,636 --> 00:32:54,038    So, while this is whipping,      it's very important           949 00:32:54,138 --> 00:32:56,808  that we start our simple syrup. 950 00:32:56,908 --> 00:33:00,044 So we're looking for 118.          So...                          951 00:33:00,144 --> 00:33:01,145   Mena:                          Amazing!                         952 00:33:01,245 --> 00:33:02,180 Carolina:                        ...we are there.                 953 00:33:02,280 --> 00:33:04,215 (Mixer whirring)                 954 00:33:04,315 --> 00:33:07,051  Mena: Next, we add that            exquisitely fluffy meringue   955 00:33:07,151 --> 00:33:08,619    to the frangipane.            956 00:33:08,720 --> 00:33:11,189   Carolina: This takes a little    bit of time.                   957 00:33:11,289 --> 00:33:12,824    It's okay,                    I'm here to help.                958 00:33:12,924 --> 00:33:14,292 (Laughs)                         959 00:33:14,392 --> 00:33:16,728    What we're looking here is      kind of like, a lava texture.  960 00:33:16,828 --> 00:33:18,396   Okay.                          961 00:33:18,496 --> 00:33:22,867    Once we reach that,             then it's important to stop.   962 00:33:22,967 --> 00:33:24,268 Alright,                            here we go.                   963 00:33:24,369 --> 00:33:27,338 So I think I saw                   your technique there.          964 00:33:27,438 --> 00:33:29,340   Mena:                            Am I doing it right?           965 00:33:29,440 --> 00:33:30,641  That's perfect.                 966 00:33:30,742 --> 00:33:33,044 You're incorporating that         meringue into your frangipane.  967 00:33:33,144 --> 00:33:34,345   Mena:                            Okay.                          968 00:33:34,445 --> 00:33:37,015    Beautiful.                      You're hired.                  969 00:33:37,115 --> 00:33:39,150    Thank you.                       Can I eat macrons all day?    970 00:33:39,250 --> 00:33:40,618   Yes, all day.                  971 00:33:40,718 --> 00:33:42,053 Amazing,                           I'll start tomorrow.           972 00:33:43,788 --> 00:33:46,257   Now it's time                  to start piping.                 973 00:33:46,357 --> 00:33:50,094 One, two, three,                  twist and lift.                 974 00:33:50,194 --> 00:33:52,497   So, one, two, three.           975 00:33:52,597 --> 00:33:54,899   There you go.                  One, two, three.                 976 00:33:58,503 --> 00:33:59,604  Oh man.                         977 00:33:59,704 --> 00:34:01,372   Carolina: You have to squeeze   with this hand.                 978 00:34:01,472 --> 00:34:03,041  Mena: One, two, three.           Twist and lift.                 979 00:34:03,141 --> 00:34:04,942    That was not good,            that one.                        980 00:34:05,043 --> 00:34:07,979 One, two, three,                  twist and lift.                 981 00:34:08,079 --> 00:34:09,847    You need to squeeze              a little bit more.            982 00:34:09,947 --> 00:34:12,316   Okay.                           So, one, two, three...          983 00:34:12,417 --> 00:34:13,317 Exactly.                         984 00:34:13,418 --> 00:34:14,318    ...twist and lift.            985 00:34:14,419 --> 00:34:15,420    I'm getting better,            but it's, uh--                  986 00:34:15,520 --> 00:34:16,554 Carolina: You are getting         better.                         987 00:34:16,654 --> 00:34:17,655   --it is not getting.           988 00:34:17,755 --> 00:34:20,391 One, two, three,                  twist and lift.                 989 00:34:20,491 --> 00:34:21,592 Carolina:                        Perfect.                         990 00:34:21,692 --> 00:34:23,327 You're very kind.                   It's far away from perfect.   991 00:34:23,428 --> 00:34:24,929  It is very far                    from perfect.                  992 00:34:25,029 --> 00:34:27,065  But how do you                   compare                         993 00:34:27,165 --> 00:34:30,334   with a trained Le Cordon Bleu     Chef like Carolina?           994 00:34:30,435 --> 00:34:34,205 We'll scrub my go at it,          and leave the rest to the pro.  995 00:34:34,305 --> 00:34:37,141 Do you feel like                   there's a good community here  996 00:34:37,241 --> 00:34:39,610  as a Venezuelan                 living in Miami?                 997 00:34:39,710 --> 00:34:42,947    Absolutely.                    10 years ago there was nothing, 998 00:34:43,047 --> 00:34:45,883  but right now there are          so many amazing places.         999 00:34:45,983 --> 00:34:48,786    Latin place                    and vegan Latin places.         1000 00:34:48,886 --> 00:34:51,656  You have people                 doing incredible things.         1001 00:34:51,756 --> 00:34:55,193  The community's growing and we     are more and more involved    1002 00:34:55,293 --> 00:34:57,095    into this movement,            which is great.                 1003 00:34:57,195 --> 00:34:58,429   Wow.                           1004 00:34:58,529 --> 00:35:01,132   The cookies are baked           and ready to be filled          1005 00:35:01,232 --> 00:35:03,634  with a strawberry-rose          ganache.                         1006 00:35:03,734 --> 00:35:06,070 This looks easier                  than the first part.           1007 00:35:06,170 --> 00:35:08,673 Carolina:                         Yeah. I just make the sandwich. 1008 00:35:08,773 --> 00:35:10,775   Put it on top, okay.              That seems easier.            1009 00:35:10,875 --> 00:35:12,243 Okay, here we go.                1010 00:35:12,343 --> 00:35:16,681 ♪                                1011 00:35:16,781 --> 00:35:18,483   I did                            the squiggle technique there.  1012 00:35:18,583 --> 00:35:19,517 Carolina:                         Ah, beautiful.                  1013 00:35:19,617 --> 00:35:20,751   Mena:                          It's an ancient French technique 1014 00:35:20,852 --> 00:35:22,987   you don't know about.          1015 00:35:23,087 --> 00:35:24,689 I'm very excited because,          like we said,                  1016 00:35:24,789 --> 00:35:26,424 this is rose strawberry.         1017 00:35:26,524 --> 00:35:27,425  That's correct.                 1018 00:35:27,525 --> 00:35:28,993    And I wore                      my rose shirt today,           1019 00:35:29,093 --> 00:35:31,195   so this could not be             more perfect.                  1020 00:35:34,732 --> 00:35:36,067    Mm.                           1021 00:35:36,167 --> 00:35:39,904 Got the beautiful hard shell and    then that texture,            1022 00:35:40,004 --> 00:35:41,839   almost of a, I don't              want to say a marshmallow,    1023 00:35:41,939 --> 00:35:43,574 but that macaron texture         1024 00:35:43,674 --> 00:35:46,110 that we all like,                  that's always kind of          1025 00:35:46,210 --> 00:35:48,613    gooey and then it starts to      melt in your mouth.           1026 00:35:48,713 --> 00:35:49,914   That's, yeah.                   That creamy...                  1027 00:35:50,014 --> 00:35:54,318    Yeah, it's creamy,             it's delicious.                 1028 00:35:54,418 --> 00:35:55,686    Mm.                           1029 00:35:55,786 --> 00:35:58,222  This is what makes food           an art form.                   1030 00:35:58,322 --> 00:36:00,558   I truly believe that.          So, thank you very much.         1031 00:36:00,658 --> 00:36:01,759  No, thank you.                  1032 00:36:01,859 --> 00:36:03,494 Thank you for having me.            It was amazing, thank you.    1033 00:36:03,594 --> 00:36:08,166 ♪                                1034 00:36:08,266 --> 00:36:09,534   (Salsa music)                  1035 00:36:09,634 --> 00:36:11,135   Mena:                            No visit to Miami is complete  1036 00:36:11,235 --> 00:36:13,738 without a stop at                 Little Havana.                  1037 00:36:13,838 --> 00:36:16,374    The National Trust            for Historic Preservation        1038 00:36:16,474 --> 00:36:20,011    declared the neighbourhood      a national treasure in 2017.   1039 00:36:20,111 --> 00:36:22,180    I'm heading                    just south of the area          1040 00:36:22,280 --> 00:36:25,316  to the only plant-based            Cuban resto in the city...    1041 00:36:25,416 --> 00:36:26,984   Vegan Cuban Cuisine.           1042 00:36:27,084 --> 00:36:28,452  Hello,                             how are you doing?            1043 00:36:28,553 --> 00:36:29,554 Nice to meet you.                1044 00:36:29,654 --> 00:36:30,555  Mena,                              nice to meet you.             1045 00:36:30,655 --> 00:36:31,689 Nice to meet you.                1046 00:36:31,789 --> 00:36:34,458   Mena:                          Liz Machado and Steven Rodriguez 1047 00:36:34,559 --> 00:36:36,494   are the husband and wife duo    who started it.                 1048 00:36:36,594 --> 00:36:39,830 We're beginning the meal          with their legendary croquetas, 1049 00:36:39,931 --> 00:36:42,266  filled                          with smoked soy-based ham        1050 00:36:42,366 --> 00:36:44,035  and rich cashew cream.          1051 00:36:44,135 --> 00:36:47,371 This is amazing.                  Oh man.                         1052 00:36:47,471 --> 00:36:49,540  (Dynamic music)                 1053 00:36:49,640 --> 00:36:52,276 ♪                                1054 00:36:52,376 --> 00:36:54,178  Mm, beautiful.                  1055 00:36:54,278 --> 00:36:56,480    I'm definitely getting that     ham flavour in there as well.  1056 00:36:56,581 --> 00:36:58,015   How do you get that in there?  1057 00:36:58,115 --> 00:36:59,784    It has a little bit           of smoky flavour,                1058 00:36:59,884 --> 00:37:01,319    which is like liquid smoke.   1059 00:37:01,419 --> 00:37:03,020  And it gives it                  a great taste.                  1060 00:37:03,120 --> 00:37:04,455  Wow, very good.                   Great start.                   1061 00:37:04,555 --> 00:37:06,424  We use at every party.          1062 00:37:06,524 --> 00:37:08,926    If you go to a Cuban party     and you don't bring croquetas,  1063 00:37:09,026 --> 00:37:10,361 they will not let you in.        1064 00:37:10,461 --> 00:37:13,331 Yeah, you're not welcome           if you don't bring croquetas.  1065 00:37:13,431 --> 00:37:15,233 Tell me how you got here         to Miami.                        1066 00:37:15,333 --> 00:37:17,468    I left Cuba                    when I was nine                 1067 00:37:17,568 --> 00:37:19,737   and I moved to Chile              for a couple years.           1068 00:37:19,837 --> 00:37:20,805   Wow.                           1069 00:37:20,905 --> 00:37:21,872  Steven:                           And then I emigrated           1070 00:37:21,973 --> 00:37:23,007   from Chile to Miami.           1071 00:37:23,107 --> 00:37:25,810   I came when I was 13           with my family from Cuba.        1072 00:37:25,910 --> 00:37:29,113  At then we met in middle school  and since then                  1073 00:37:29,213 --> 00:37:31,415   we've been together,              creating beautiful dishes.    1074 00:37:31,515 --> 00:37:32,783 You met in middle school.        1075 00:37:32,883 --> 00:37:33,784    Yes, that's right.            1076 00:37:33,884 --> 00:37:34,919  That's amazing.                 1077 00:37:35,019 --> 00:37:36,420    So, you've known each other   since you were...                1078 00:37:36,520 --> 00:37:37,421    13.                           1079 00:37:37,521 --> 00:37:38,422 Thirteen,                        14, yup.                         1080 00:37:38,522 --> 00:37:40,524   13 years old.                  Amazing.                         1081 00:37:40,625 --> 00:37:42,627  We became vegan                   back in 2018.                  1082 00:37:42,727 --> 00:37:45,963 We were going to a family         gathering and my mom veganised  1083 00:37:46,063 --> 00:37:49,800 the Imperial rice, which we call  it the arroz imperial.          1084 00:37:49,900 --> 00:37:52,970 And that's what gave us the idea   that, well, we don't have any  1085 00:37:53,070 --> 00:37:55,506  vegan Cuban restaurant          in Miami,                        1086 00:37:55,606 --> 00:37:58,576 why not bring this option        to the community.                1087 00:37:58,676 --> 00:38:02,580  And that's how we got the idea   of Vegan Cuban Cuisine.         1088 00:38:02,680 --> 00:38:04,949   Mena:                            Next up, I'm tasting           1089 00:38:05,049 --> 00:38:08,486    the famous fritas:               a plant-based Cuban burger    1090 00:38:08,586 --> 00:38:10,488 with a super-cool twist.         1091 00:38:10,588 --> 00:38:13,057 Instead of a bun,                 the patty's sandwiched          1092 00:38:13,157 --> 00:38:15,993  between fried green plantains.  1093 00:38:16,093 --> 00:38:19,463 ♪                                1094 00:38:19,563 --> 00:38:24,235    (Crunching)                   1095 00:38:24,335 --> 00:38:28,606 Mm. Wow!                         1096 00:38:28,706 --> 00:38:30,274    It's really like a burger,    1097 00:38:30,374 --> 00:38:33,344  it's also like                  a crunchy taco in a way.         1098 00:38:33,444 --> 00:38:34,345   Yes.                           1099 00:38:34,445 --> 00:38:35,780 You know?                        So, you've got the patty         1100 00:38:35,880 --> 00:38:37,415   in there like                  a typical burger.                1101 00:38:37,515 --> 00:38:41,152  And, of course, the deep-fried   plantain is so crunchy          1102 00:38:41,252 --> 00:38:43,187 and it's the perfect bun.        1103 00:38:43,287 --> 00:38:45,022  And you've got almost--          what are these?                 1104 00:38:45,122 --> 00:38:46,691 Are these like fried onions?        What are they?                1105 00:38:46,791 --> 00:38:48,459  Steven:                         Julienne fries, very thin fries. 1106 00:38:48,559 --> 00:38:52,330   These are the thinnest fries      I've ever seen in my life.    1107 00:38:52,430 --> 00:38:57,802   I can't come to Miami without     trying the Cubano sandwich.   1108 00:38:57,902 --> 00:38:58,936  Can we make it?                 1109 00:38:59,036 --> 00:38:59,970   Both:                            Yes.                           1110 00:39:00,071 --> 00:39:01,305 Alright!                         1111 00:39:03,641 --> 00:39:05,142    What is the history            of the Cubano?                  1112 00:39:05,242 --> 00:39:08,846    So, there's a misconception   that the Cubano is made in Cuba, 1113 00:39:08,946 --> 00:39:09,880 but it actually was made         1114 00:39:09,980 --> 00:39:12,350  here in Florida                 by Cubans who came here.         1115 00:39:12,450 --> 00:39:15,286   So, our version of the Cubano     is a little bit different.    1116 00:39:15,386 --> 00:39:16,620  The first thing                    we're going to use            1117 00:39:16,721 --> 00:39:18,723   is our in-house made             Cuban bread.                   1118 00:39:18,823 --> 00:39:21,892  First we're going to start with    vegan Swiss cheese            1119 00:39:21,992 --> 00:39:23,928    made out of potato starch.    1120 00:39:24,028 --> 00:39:27,631  And then we go to a vegan ham,  which is made with tofu.         1121 00:39:27,732 --> 00:39:32,403    And then were going to move   to the jackfruit.                1122 00:39:32,503 --> 00:39:35,406   This one we cook it with our    own mojo that we make in house. 1123 00:39:35,506 --> 00:39:38,209   So, it's marinated, you know,     overnight and slow cook it.   1124 00:39:38,309 --> 00:39:39,510   Mena:                             Yeah, and it does look like   1125 00:39:39,610 --> 00:39:40,845  shredded pork.                  1126 00:39:40,945 --> 00:39:44,615    Once it's properly stacked,    Liz toasts and presses          1127 00:39:44,715 --> 00:39:48,486    the Cubano                     to buttery perfection.          1128 00:39:48,586 --> 00:39:50,187   Ho-oh!                         1129 00:39:50,287 --> 00:39:51,389   Liz:                             You have to make sure          1130 00:39:51,489 --> 00:39:52,957  that the Cubano                  is always well pressed.         1131 00:39:53,057 --> 00:39:54,091 I can't wait.                    1132 00:39:54,191 --> 00:39:55,526 I know it's going to be crunchy. 1133 00:39:55,626 --> 00:39:58,195   Then we're going to add some      mustard, just a little bit,   1134 00:39:58,295 --> 00:39:59,663   not too much.                  1135 00:39:59,764 --> 00:40:00,731   A little bit of Mayo.          1136 00:40:00,831 --> 00:40:03,334   Mena:                            Yes.                           1137 00:40:03,434 --> 00:40:06,871 Alright, and the pickles           go in there.                   1138 00:40:06,971 --> 00:40:07,872   Liz:                            And then we'll close it         1139 00:40:07,972 --> 00:40:08,873    back again.                   1140 00:40:08,973 --> 00:40:09,874   Mena:                             Wow, look at that.            1141 00:40:09,974 --> 00:40:10,908   Liz:                           Now we're ready.                 1142 00:40:11,008 --> 00:40:13,544 ♪                                1143 00:40:13,644 --> 00:40:14,545    Here we go.                   1144 00:40:14,645 --> 00:40:18,883 ♪                                1145 00:40:18,983 --> 00:40:20,084  (Liz chuckles)                  1146 00:40:22,553 --> 00:40:23,454    What do you think?            1147 00:40:23,554 --> 00:40:25,389 That is delicious, mm!           1148 00:40:25,489 --> 00:40:28,058 The crunch on the bread.         This bread is phenomenal.        1149 00:40:28,159 --> 00:40:30,528 You get all the delicious        flavour in there.                1150 00:40:30,628 --> 00:40:31,929  I don't think                   I got a pickle,                  1151 00:40:32,029 --> 00:40:34,298 so I'm going to go back in        for that.                       1152 00:40:34,398 --> 00:40:36,066 (Crunching)                      1153 00:40:36,167 --> 00:40:38,769  Mm. Mm!                         Amazing!                         1154 00:40:38,869 --> 00:40:41,272  It's my first Cubano            and it won't be my last          1155 00:40:41,372 --> 00:40:42,706 now that I've tried it.          1156 00:40:42,807 --> 00:40:43,841 Viva Cubano!                     1157 00:40:43,941 --> 00:40:45,176  Viva!                             (Chuckles)                     1158 00:40:47,945 --> 00:40:49,580   Mena:                             Miami's got spice,            1159 00:40:49,680 --> 00:40:52,349 but it's also got                a beautiful warmth to it.        1160 00:40:52,450 --> 00:40:54,685 There's something                 to this city permeated          1161 00:40:54,785 --> 00:40:57,888    with Latin American culture      that's so inviting.           1162 00:40:57,988 --> 00:41:02,860   A wonderful place to connect      with friends, new and old,    1163 00:41:02,960 --> 00:41:05,729  to share the homegrown            authentic dishes that          1164 00:41:05,830 --> 00:41:08,632  keep these chefs so passionate    and inspired.                  1165 00:41:08,732 --> 00:41:10,935 Viva Miami baby!                 1166 00:41:11,035 --> 00:41:20,644 ♪                                1167 00:41:20,744 --> 00:41:29,987 ♪                                1168 00:41:30,087 --> 00:41:39,830 ♪                                1169 00:41:39,930 --> 00:41:48,873 ♪                                1170 00:41:48,973 --> 00:41:54,512 ♪                                1171 00:41:54,612 --> 00:41:57,515    (Whirring)                    1172 00:41:57,615 --> 00:42:02,086    (Musical flourish)