MASSIVE Portuguese Food Tour (Long Island & NYC)

I got I'm like I'm like Da Vinci with this I'll never forget it. Yeah, we have chicken feet here Aren't you guys we're headed to a secret Portuguese club here in Mineola Hey everyone, welcome to another epic Portuguese food video with our friend Joey bats We're going all the way to Long Island Then we're gonna see his new Chelsea market location and then we even have a home-cooked Portuguese meal by mama bats herself This is a very special episode So if you love Portuguese food or want to know more about it, check out this video and hit that like button right now Welcome everybody to another episode of fun bros food. We are delving deeper into Portuguese food out in New York City. Let's go Yo, Joey, we're here a year and a half ago. We did a video about Portuguese food. Yes Yeah, it went bonkers. Um, it went viral in the United States, but I think it especially went viral in Portugal Yeah, I was getting messages from Portugal Brazil Angola Mozambique. It was really cool All right. So this time around we're gonna go to one of my other favorite restaurants It's more of a meat base a lot of grilled meats It's called shooter skater by Robertson Mineola, New York, which is another very large Portuguese community straight up This is the first time I've ever been to Long Island in my life All right, you guys we made it to Long Island, New York, we're in Mineola Joey, where are we man? Jeff Mineola is another big Portuguese community in the Northeast Probably the biggest in Long Island to the skater by Rada is one of the premier Portuguese restaurants in the Northeast I've been coming here my whole life I'm not even from Long Island or Mineola But I always make it a point to get out here to have some really good Portuguese food and to be clear that the people Who started this restaurant? They're from a similar region that your family is from. Yes I mean we definitely want to confirm that but they're definitely from the continent and definitely from the north You guys the first time to see Albert is gonna be more seafood based and here's gonna be more meat They aren't everybody real quick announcement Saturday April 29th starting at 12 p.m Here at the Chelsea market location Joey Beth This guy right here is giving away hundreds of pastel de nada's the first hundred people that show up at 12 are gonna get two Free they don't even have to buy anything just two of these and then the next hundred are gonna get a free one guys So come by he's just giving them away What why are you giving them away we're just so excited to be opening at the Chelsea's at Chelsea market So we've got a giveaway. All right guys Saturday April 29th starting at 12 p.m. I'm gonna try the vegan one This is my first time trying the vegan pastel de nada Listen, you know, I love the don't talk, you know, I love the potat the Chinese version, but it does come from the Portuguese This is the passion fruit one My prediction is you're gonna run out of these passion fruit ones Bro the passion fruit and the vegan ones a One guys, check it out. Joey bats Chelsea market April 29th join in this day We got Joey bats Joey you got us in Long Island for the very first time in our entire lives Where are we at? Listen, we got a branch out guys, but listen Aside from Newark if you want to have some good Portuguese food coming out to mini all on island is an excellent idea It's one of the other large Portuguese communities in the tri-state area and this specific restaurant should have skated by Rada Phenomenal phenomenal anything grilled. All right starting off Joey. What are we looking at? These aren't some gigantic tiger prawns almost thought you know to me. I was thought I was at a Thai restaurant I'll be honest. I've never had anything this big before. These are amazing All right guys, and then here we have their house made chili sauce. Is this parody Perry or something different? It could be their version of pdpd. Yeah guys. This is just round one We're gonna go through you know as usual try to give you the background of every dish just so you have a really good idea of what Portuguese food really is I Can't even take credit for ordering this. Oh, I honestly think that grilled Seafood is one of the most overlooked aspects of Mediterranean food Portuguese tiger There's one of the best pieces of shrimp. I just keep eating. I've ever had that was grilled perfectly It's not dried out. It was still plum. All right on to round two guys I got to quickly talk about this Portuguese cornbread and this Portuguese soda the sumo I mean, man, this cornbread is not as yellow as other cornbreads, but it's very thick very tasty on the media. Oh Man, the Portuguese corn get out of the strong corn flavor Number two, we're at the Portuguese grill house. What are we looking at? So this is one of my brothers most popular meals. This is the tomahawk steak All the equipment that created this tomahawk steak was imported directly from Portugal Portugal gets a lot of flavors from the age of exploration going out to other places learning things spices bringing it back Where's peri-peri so piti-piti it comes from Mozambique It comes from Africa from the days of you know Vasco da Gama went around the coast of Africa Cape of Africa to India beef tomahawk So why are we doing? The same way the same way you have piti-piti from Mozambique and you have curry from India We have to Kenya from Brazil Guys I think what is so cool about coming to a Portuguese restaurant is that you get Brazilian barbecue because obviously, you know They have Portuguese in Brazil. They speak Portuguese. That's the language So now you get to draw stuff that is from South America And you get to eat it at the same restaurant that you're eating everything else in the we said the porco Comes about to eat it without the peri-peri oil tripping You guys this is turkey bacon, right? Yes, I'd be Peru. I don't know intercost Peru That's some of the best turkey I've ever had in my life. So Let me tell you something when people say European food doesn't have a lot of flavor. They're referring to Scottish and British food All right, you thank you and maybe German food. This is a grilled what pork neck pork rib a pork rib David let me know if you want me to hit it with the peri-peri bro. Thank I'm ready I got I'm like, I'm like Da Vinci with this Goodness Pintame Okay, here we have a mixed kebab. Where's this coming from? We call it a spot other Mista It's got a little bit of everything in there. I'm an artist. Oh Wow Here we have Custela's Vaca and Custela's porco. Oh, okay. Okay. Let's get it and pay Please but Joe we have to be clear that you when you go back and visit North Polish Portugal Are you eating stuff like this or is this obviously this would be like for the dumb the president? Yeah, this is really really fancy stuff. I would be eating, you know, the ribs for sure the skewers these Stellas you're definitely like Something like this or a porterhouse. It's very rare here. You got the beef rib here You have the pork rib pork ribs, obviously a lot smaller. Let's go in Joey I don't know if I'm violating any sort of Portuguese protocol by picking this up with my hands Is this acceptable? Of course, it's accessible acceptable back home My grandmother used to say a keen was city money is that means there are no ceremonies here eat However, you're most comfortable. Okay. Well, hey guys This reconfirms My opinion that skirt steak is like the best. I love It's the best man. Aren't you guys we're gonna take a break from the beef proteins moving on to the chicken What are we looking at? Because Portuguese chicken especially pity pity chicken is pretty famous guys The way that they're serving this here is exactly the way I grew up eating it at all the festivals the full chicken on the grill Petey Petey style. This is what New York needs and wants without even knowing it Chicken, baby, man, and this is what they're famous for here. Nice char Yo, that's Kim was ridiculous just the right amount of carcinogens But you need it the carcinogens taste good, bro All right, guys here. We have a chicken leg right off the grill and because of the holes of the skewer I'm actually gonna pour the oil into it. Yeah, it's gonna flow through. There we go That's Franco on the matter vidya Aren't you guys we got the seafood coming in we had the beef We had the chicken and now of course what Portugal is famed famous for the ocean I love the ocean you guys love eating on the ocean guys love traveling on the ocean all types of ocean, you know I gotta be honest with you I had no idea that they had this substantial of an offering at seafood Of course, we got to start off with probably Portugal's most signature dish I'm not saying people in America know about it, but people all over Europe know about it. What is this Joey? This is called Buckeye. Oh salted codfish. Yeah You can tell the taste of saltiness in it you like it salty said everything is grilled here What are we looking at everything? Branzino swordfish salmon Reconfirms why salmon is my favorite fish, too All right. Next up on the grill seafood plates. We got Camarão grillado, which is grilled shrimp eat the whole thing. Don't take off the shell Mmm. All right. So Joey as I was devouring my shrimp hole with the shell on I saw you very meticulously Taking apart this shrimp with a nice is I'll be honest with you This comes from my lazy days where I don't want to get my hands dirty So a long time ago, I learned how to how to take these off, you know, and it's a little more work All right. Next up. We got a fish that probably is not even that commonly served even at Portuguese restaurants We got a swordfish right call it you call this a spaghetti grillado. Oh right Mmm, it's pretty buttery and soft. Yes. I didn't expect it to be so tender All right starting off dessert Joey. You got to take us through this. This is Molotov. Okay, but this is not the Russian Molotov Not to be confused with a V. It's Molotov with an F. It's a Portuguese dessert made with egg whites and caramel. Oh Look at that. It's like a mountain of meringue. So you ate this one. That one not as much It's really light super sweet, like very sweet. The caramel is sweet very light moving on It looks similar, but obviously, you know, it's got its own vibe. This is called not there's no cell or cream from heaven This I've eaten many times. You know, everything's really soft. It's super light. Let's see if it's super sweet No, that's the one guy I like that one guy guys, uh, you know, I'm kind of Molotov for Molotov for a peri-peri oil. I'm just gonna do it. I know it's crazy I'm just I'm just saying I just got to try it. Everything has to be tried with peri-peri It's kind of nice it's kind of nice Okay in our last dish before we go on to our next spot Joey this is called both but the Blushes sorry both blush and I started my business on this Maria crackers are dunked in coffee and layered in a vanilla cream and then more Maria cracker crumbled up on top. Oh Okay, okay Oh, wow That's a super unique texture. Mm-hmm. It's like eating soft cookie with cream in the middle. Yeah Aren't you guys true to scare of my honor was honestly one of the best meals We've had in a very long time and you guys know we are constantly eating for episodes of from bros food I mean, I'm telling you they need to bring the authentic Portuguese experience to the city guys Portuguese food underrated under talked about we already said It will stay at most I'll say it when Joey's not even around Joey Why do you think it is only stayed in these enclave suburban zones, you know about 40 30 minutes out simple answer guys We have no representation in Manhattan The Portuguese came to New York and didn't stay there but every other culture and ethnicity and nationality stayed there and that's why we know more about like Ethiopian food or Vietnamese food then Portuguese cuisine, right? It's just it's not that's no cup Well, Joey, we know you're passionate about it. I know that you're leading the way you're kind of like a Portuguese ambassador But uh, what's the next spot that we're going to in a mini Ola? So every time we have a meal guys We always finish with a cafe and a shot of a gossip and that's where we're going to the Portuguese Club Which is like a membership club for Portuguese people. I sell my tarts there all the time in the winter summer Sorry, and I want you guys to have an authentic finish for this meal Alright guys, so we're getting we're gonna go to an exclusive spot. That's right. All right, Joey's the way in aren't you guys? We're headed to a secret Portuguese Club here in Minneola Secret oh my gosh, there's a backdoor guy to finish this with a cafe. I Don't know what type of stuff I'm gonna see here. Maybe they're doing some Aren't you guys we are at the Portuguese Club Portuguese Club of Mineola, this is something that's very very cool to me This is something Andrew that we probably never would have found in 200 years No, no, I would have not ever come in here. But without Joey, but Joey, what are we gonna be doing here? So it's real simple guys after every meal or anyways, you want to take a break? You always say let's go grab a coffee coffee be an espresso and maybe a shot of aguardiente or something like that Like we do in the last video. Okay. All right in this spot every is everybody here Portuguese essentially This is a Portuguese members-only club so that everybody here is Portuguese Is this you can hear in the background too? Is this what a where fat Tony might be except the Italian version back in the day possibly? This kind of vibe. Absolutely. Yeah, that's right. All right, cool Do they have any like cakes or pastries or anything as well Yeah, we have yeah, there's some stuff they can make it after third, yeah, there's a kitchen here guys See look menu of the day. All right guys, we're gonna do a special and take a shot of the classic What is this? I've watered in some Domingos Moonshine moonshine. Yeah. Yeah moonshine always good news when you're doing moonshine Coffees hot don't take this as a shot Oh, this is way smoother than the one you guys had back remember the one we had the clear one This is a better version of that. Oh, that's not bad All right, just so you know, there are two main versions of Agua Dent This is the alcohol aka the Portuguese moonshine. What's the difference between the two? So this is the regular one here Aguardiente Vagaceira. This one was harsh This one was harsh and this is called Bellissima, which means super old. All right, I just mean means translates to old way smoother Yeah, this is like an X. Oh, that's like the Crown exactly and this one actually has a little color to it as you can see. Oh, I'm already hiccuping All right, Joey before we head back into the city back to your spot. Um, what are we looking at? This is the dessert. She says it's Nutella. So I think it's just a Pastry shell with Nutella inside. Wow, it's super soft. Everything made to order here in Mineola It was a great trip to Mineola first time in Long Island, I mean hey so far I have a great image of Long Island in my mind All right, but let's head back into the city because Joey at your spot. You got some new items. You're trying to show off Well, yes, definitely. All right, everybody. We made it to Chelsea market. We're about to check out Joey bats latest location It's right here in Chelsea market. I mean this is Dope this is right. We're here right made it out of the alley. This is the most highest profile food hall in the entire city. Congratulations Thank you You always look from the LES Allen Street, we were just there earlier in the video Hey, I don't want to say that the last video helped you get this spot, but it did get a lot of views That's right. Thank you. What is it like being here man? You're next to very fresh noodles They have one of the basic beef noodle soups and amazing and tell you what today The first time I've seen no line there usually there's a monster line that wraps around and we obviously benefit from that line Cuz everyone's saying like oh, what are these over here? Like come on? Oh, well, you get a little bit of overflow from very fresh noodles. So you got the Chinese Portuguese Collaboration going on. So the problem is we're sold on a lot of stuff. I have the dark chocolate And we have now this new I call the XL Portuguese Big boy one, of course guys, we are looking at the originator of the potat actually from Macau Andrew This is the original version the pastel did not yes guys. You got to give credit where it's due These are the Portuguese egg tarts Chinese got their own versions, but uh, they did it first, right? Yeah, which one is this dark chocolate I'm telling you guys there is a reason that Joey bounce has a perfect score on Yelp Monopoly doesn't all right. We're looking at a XL Portuguese croissant Rio style Rio style. Yeah It's a big ******. Oh, man butter on there Yo, this is dope Joey this reminds me of panettone but without the fruit on the inside I totally could see adding butter and making sandwiches. Oh, yeah, or even a pate spread we do in Portugal Okay, we're here with Joey bats mom, mrs. Batts We and we're having what we're having Sunday windows. So I mean jack water down there. I guess say it. Okay How many have you had today? This is my fourth. Okay. Okay. I call it a corona killer. Oh to everybody Guys, we're looking at the trash Montano's. What flavors are we breaking down? Chorizo chicken beef shrimp and Mushrooms. Okay, and we have nine different flavors straight from the north of Portugal's, right? What are you what are you going for sausage every time? All right, that's the one I was going for too. Yeah All right, you guys we're about to go for the the chorizo chorizo trash Montano The closest thing that people may have had to something like it is like maybe almost even like a toaster strudel Yes, but with obviously savory savory. Yeah, aren't you guys we're wrapping up here at Joey bats. Hi everybody Um, but yeah I just wanted to really briefly talk about like, you know Kind of the age of exploration like you said and there's so many flavors in Portugal Like we said the peri-peri being influenced by the African spices Yeah, but then also I guess Portugal being sort of the source inspiration for a Japanese tonkatsu Yeah during during those exploration days the Portuguese, you know specifically Bosco de Gama went around the Cape of Africa all the way to India and he established all these like trading posts right and That was really kind of our game was trading So spices from India is gotta be the main reason why we're eating a lot of curry in Portugal That you'll get in Lisbon a lot of fusions with goa like India the goa Portuguese fusion food You'll have the piti-piti from Mozambique and all the other flavors that were there were you know, all that stuff I know that that didn't originate in Portugal so it's coming from those places that we went to and you know, a good example is how we drink a lot of Passion fruit maracujá that doesn't come from Portugal that comes from Brazil I think more more and more people are gonna discover this as they as they try Portuguese cuisine because it's a cuisine That's definitely underrated. What do you think? I guess last question What is it gonna take for like Portuguese food to get more known? Obviously you guys are doing your guys's part running a cool Portuguese cafe in the high-traffic part of Manhattan But like what is it gonna take two two things two things are integral to that in my opinion one is tourism in Portugal Which thankfully has skyrocketed and that gains a lot of people a lot of exposure people are in Americans in particular going there Trying the food coming back and like man just like they're googling for my prestige not that I'm you know the one that pops up and we're shipping all over the u.s. As a result of that one of us someone like me or any other entrepreneur here needs to be like, all right We're gonna open a restaurant and really Dig deep and get that food out there in front of the people of that give it the exposure that it needs Here we're we've basically focused focused on like small pastries different little small drinks. It's a cafe But someday hopefully soon sooner rather than later I'd love to open something where we could you know start putting together real meals and getting stuff out There's obviously my mother would be cooking them Or at least setting those recipes Hi Joey, we just left your Chelsea market location We're back in the LES and we had so much great Portuguese restaurant food You took us to so many great restaurants from the first video to this video But we got to have some homemade homestyle food from mama bats Personally, and I know we weren't ready to eat, but it's time for dinner and mama took it to the next level So all this is homemade. Oh my gosh, Orissa Sada and it's on fire and it's on fire. Exactly What else do we have here here we have the come around with gambas gambas El Nino Which is like the garlic shrimp remember last time you put a lot of PD PD on that? Yeah, I love that. What do we have? We have chicken feet here This is something and honestly, it kind of looked like the dim sum chicken feet that I was used. This is called peepees, right? It is it's chicken feet the chicken gizzards and necks and hearts and hearts, too Hey shout out to all the cultures that got a delicious chicken feet. That's rich. All right And then what do we have here here we have the better be going on pot to which is cockles or Called baby clams. You got to say that one more time in Portuguese, but it'd be gone But I'm part of it. We go. I don't know better be going on pop to That's a funny one to say how would he go all that bother bond pot to Lizzy is on fire You want these to always be kind of fatty, that's where all the flavor comes Let me just get one piece right now. Oh my goodness. Take a look at this I can see the big chunks of pork in there. So it's not like a finely ground sausage. It's not like so round up meat It's almost like pieces of meat pack It's it always is it tastes better because if you just if you just like do like What do you call that Polish on the cabasa? That's ground up. Cheers. Sorry, sir. Sorry, sir Mmm going in on the shrimp plate, what's the name again this one? So it's it's been known to be called two different ones. One is coming down on you or come on I'll give you either way you say it. It's garlic shrimp. Oh, there's a garlic sauce Garlicy wine sauce. Oh, hell. Yeah, man a little piti-piti in there. Oh, the spice is hitting my tongue. I can taste. Oh The bread in the pity pity swimming baby is swimming That was one of the best bites right there man. Oh, yeah crazy, man I gotta tell you sometimes it is so surprising how much the food looks similar to Asian food, right? But I think it's because a lot of Asian dishes that you shrimp are Also putting it in some type of chili sauce garlic sauce light sauce I mean, there's there's what several ways to eat shrimp, but not infinite, right? And this I mean this is different. This is a staple appetizer for us in Portugal I I think Asian people especially Cantonese people will love Portuguese food. All right this dish Never had this before they were we didn't have this at the restaurant. Oh, I think that's a throat. Yeah This is a neck. This is gizzards. Mmm gizzards. Here's my favorite chicken gizzard chicken feet. That's a neck This is a good example of people using every part of the chicken or whatever to eat, you know So nothing goes to wait though I'm just gonna sound weird. But if you haven't had chicken neck, you've got to try it We got the clams and these are really baby clams. Wow, I call them baby clams, but these are cockles What do we go? All right, where'd we go? Yeah They're so tiny. I mean you got to eat a million of these to ******* fill up Yeah Happy wine flavor. That's delicious. All right, everybody this dish right here. I never thought I would have it This is a rabbit dish in Portuguese. It's cordial Frito Can you put it to ya cordial Frito and it's potato seasoned with nice pieces of rabbit? Yes rabbit year of the rabbit Portuguese rabbit right here at Joey bats a Lot like chicken. Yeah Except they don't fly they hop. Okay. Listen my first time having rabbit I didn't really know what to expect but definitely it feels like a smaller chicken and No, and I can I mean honestly, I would just say it honestly just tastes most like chicken. I can't say it tastes like rabbit I know some people have had frog obviously frog tastes a little bit in between like fish and Chicken, but this is definitely kind of like a small chicken. Maybe a little bit like a duck flavor, but overall it's really good, man So this is called a roast caviar. Ella. It's either made with chicken. Yeah, or or rabbit this time It's chicken and it's also has made with blood. Oh my goodness. This is the blood rice that you were talking about. Wow Bella I don't know. This might sound funny. It's not that bloody Really taste it right, but the blood does add a little bit something a little bit of that irony kind of savory flavor Yeah, it's kind of a weird way to describe blood, but I'm just saying you cannot get this everywhere not everywhere sells this Giddy up boys. Whoa. Whoa. Whoa. Whoa, Joey. This is our last hot dish, but it is a banger What are we looking at? This is a roast marisco, which translates to seafood rice Wow I have a funny question for you. All right, do you think this is better or worse than paella? We make paella too. This is not paella. My mom makes paella. This is a different one All right different. Is it as meat and and seafood? Oh, this is just see for yo This one looks amazing. Yeah, my mom don't mess around Wow That is incredible incredible, right? Oh, it's very much this one This this dish is not as peppery or try to be spicy It's very savory, but um, it has a really nice broth and just the seafood flavor is all up in there You got shrimp mussel squid lobster clams crazy Joey What is it like to be from a European country that is known for eating seafood because I would say typically a lot of like You know Americans or Caucasian Americans. They're not known for eating a lot of seafood They might eat a little bit of lobster, but not really right, right, right. No, I listen. I grew up eating seafood I I don't know. I mean we're on that we're on the water, but you're right a lot of my friends A lot of my Polish friends. I'm other European friends They really don't eat a lot of seafood, but we are heavy heavy on the seafood dish express especially with the codfish All right, we are ending off an amazing one of the best homemade meals I've ever had shout out to mama bats, but we're here at the dessert section And can you tell us about what What's about to happen? That's the drunken pair. So she's pouring wine on top of this pair. That's been baked in wine, right? That is a bowl of the blusher. This is typical from the north of Portugal Basically, it's the Maria crackers dumped in espresso and layered in a vanilla cream. You leave this in the fridge overnight all of the blusher Creamy, so this is I could see why you thought you could run a business based off. This is good And I like it's a little bit There's a little bit of coffee, but it's not like a tiramisu coffee That's called Sarah Duda or that translates to sawdust also has the Maria crackers crumbled up in a light fluffy cream sauce Okay, so this should taste similar, but maybe with different textures. Yes Wow, dang, I hate to play favorites. I don't know man. That was really good, right? This is called Baba the Camilo, which means camel drool. Oh, why do they call it that good question? I don't know. Oh, this is like a real soft like kind of mousse The way it drizzles down I guess maybe I don't know why the comparison of camels or anything, but whoa Never had anything like that, right? It's like a super light whipped up mousse in the wine pair or the drunken pair compare Go ahead stab a stab it. Oh There you go. Make it more drunk. Oh, I say this in Portuguese beta bib of that. Oh Great way to wash things down a little bit of the tannins and the sourness and the sweetness of the wine Man, that's crazy. All the Portuguese food is delicious Honestly, like all the dishes and I think it's very easy to eat In a good way where I mean that obviously there is spices with the pity pity But there's also like a lot of good seasoning But it doesn't it doesn't taste like I think just it's very universal and I just wish that more people would have it After living in New York for 10 years now I just find that the problem is that reason why no one likes those Portuguese food It's not because no one was going to Portugal is because the Portuguese immigrants that came to New York didn't stay here Whereas every other ethnicity stayed and then we got exposed to it here in the city that matters, right? They all went to Jersey or Long Island and you're not getting the same coverage and exposure out in those place No, you you're right. You need the immigrants to stay here and serve the food and serve it in a delicious way So shout out to you, man. Thank you. Joey as always. Thank you very much. Thank you mama I'll never forget it Aren't you guys next up on our Portuguese food crawl is frangos pity pity This is really popular in Lisbon And what's interesting here is you're gonna find a little bit more African influence in the chicken long story short Portugal had colonies in Mozambique and Angola and the one thing that they really really took a big influence from was the African birds I chili and that's what went into the pity pity I'm telling you guys this chicken is gonna be delicious and definitely you are gonna see the African influence This is a chicken thigh that has been coated with you know African red bird's-eye chilies from Angola from Mozambique from the age of exploration If you guys know Portugal is like kind of just around the corner from Africa Obviously served with some french fries with the peri-peri sauce on them. Aren't you guys we have so many different peri-peri Sauces here different versions. Um this dish went everywhere. It's even popular in Macau They have a dish called African chicken fades. Okay, and Yes, check it out. That might be one of the best chicken thighs. I've had in a very very long time. I Think it's cool the way these are different types of pity pity sauce It's probably one of the best underrated ones in America to be honest Like we said, there are different types of pity pity. This one is a hot mango one It's going on the pity pity chicken is double pity pity I'm so glad that we discovered pity pity I think that everybody needs to be exposed to pity pity sauce I'm telling you check out a Nando's check out a friend goes wherever you are, but I'm telling you whoo. This is hot