En una conversación llena de humor y camaradería, el equipo de producción se sumerge en el mundo del fatay, un plato tradicional. El dueño del establecimiento, parte de la tercera generación familiar, revela los ingredientes clásicos y las variantes que ofrecen. Además, se discute la importancia de mantener una dieta equilibrada y cómo a veces es difícil resistirse a ciertos manjares.
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00:00I like it. You'll be able to eat it.
00:05Yes, Mario is the camera.
00:08Of course he's here.
00:09I'm ready to taste the delicious food we have.
00:13Do you know what I think Mario eats more than Mauro?
00:16I think Mario eats more than Mauro.
00:19Because Mauro is...
00:21Yes, Mario eats a little more.
00:22See?
00:23No, but you were on a diet, Mario.
00:26You were on a diet recently.
00:27No, no, sometimes...
00:29No, no, you don't live on a diet all your life.
00:31But sometimes you eat a little healthier.
00:35Sometimes you get a little crazy with food.
00:38But this is impossible not to be tempted.
00:43Mario has been saying since we got here,
00:45when are we going out, when are we going out, when are we going out?
00:48Of course, because he wants to try.
00:49Let's see, what's the key for a good Fatai?
00:52Come here.
00:54Let's see, he's going to tell us, no less than one of his owners.
00:58Third generation.
01:00Third generation, right, Damian?
01:02Fourth generation.
01:03Fourth generation? Look, I was short.
01:04Good.
01:05What's the secret, what's the mystery?
01:08Well, that's fair to ask, you're already in contact with them.
01:11Hi guys, how are you? Thank you for coming.
01:13Please, thank you for inviting us to meet you.
01:15Follow the tradition, follow the history,
01:20keep the customs, the quality.
01:22Good.
01:23Use artisanal products, fresh.
01:26And keep, more or less, all the legacy that my family left.
01:30Good.
01:31We've been here for more than 100 years.
01:33My great-grandfather came from the south of Lebanon.
01:35My grandfather, my father, my uncle, my brothers,
01:37we're still here, giving it our all.
01:38And do you make everything?
01:40Yes, now the guys are going to try it.
01:42From the dough, well, do you make everything?
01:45The dough, the mixture, the cooking?
01:47Everything.
01:48Do you start the Fatai from scratch?
01:49Everything, we do it by hand.
01:51Everything is handcrafted, we do it one by one, as you can see.
01:54It's crushed by hand, it's closed by hand.
01:57They're taking it there.
01:58Look, look at the process, Fer, you see?
02:00They do it there, they do it there,
02:03that type of caballete goes to what is this table.
02:07Yes.
02:08And from that caballete, from that table,
02:11with the giant shovel, it goes to this oven,
02:15which has, you were telling me, coal, it's not conventional coal.
02:19No, it's colored quail that we bring from Chaco.
02:23We bring quail and we make it all stone, one by one.
02:26The same method my great-grandfather used,
02:28we keep doing everything the same.
02:30In fact, the chain of suppliers is repeated,
02:33I buy from the son of the one who bought it from my grandfather,
02:36and everything like that.
02:37It's crazy.
02:38Yes, it's the chain.
02:39Now, I...
02:40There you are seeing, they come all one by one, the stone.
02:42You can see that they are delicious,
02:44you don't even need to smell them.
02:46How much does each one weigh?
02:51Oh, you killed me with the issue of weight.
02:52No, but I say...
02:54But I tell you that with two it's fine.
02:55What Gaby wants to say is that it's not catimás in product, let's say.
03:01No?
03:02Of course, and well, the idea is that with two it fills you up,
03:06two, three.
03:07Besides, it's not expensive, because it's 2,500 each, today.
03:11No, good.
03:12It has a lot of filling, if you want, I'll open one for you to see.
03:16Besides, we have soft meat, vegetables and cheese,
03:19onion and cheese, spicy meat.
03:22Let's see, brother.
03:23We also have catering service.
03:25Look, let's see, Mario and Mauro have to eat,
03:29two fatais each, yes?
03:31It's 10,000 pesos.
03:32Mario can go for more.
03:33It's 10,000 pesos.
03:34Mario can go for more.
03:35And then, a beer, I think.
03:37Mario can go for more.
03:39Which one do you want, Mario? Which one do you want to open?
03:41Which one can we grab so we don't burn ourselves?
03:43So it's not too hot.
03:45To start.
03:46To start the injection.
03:48Come on.
03:50Wait, I'll leave the microphone here.
03:52Shut up.
03:53And the first one to try it will be Marito, look.
03:55Let's see.
03:56Look.
03:57Look, look at the juice, look.
03:59Look, I don't know if you can see the juice.
04:01Thank you, Damian, for having the microphone.
04:04On top of not receiving it, you have the microphone.
04:06Look, I'll open it slowly so you can see it.
04:08No, no.
04:09It's an ad.
04:10And now, Marito.
04:11Come on.
04:13Come on, Marito, give me the camera.
04:14There goes Marito.
04:16Marito, Marito, are you going to try it?
04:18There goes Marito.
04:20Let's see.
04:21Come on, Marito.
04:22Come on, come on.
04:23Go for it, come on.
04:24There it is, look.
04:25Inside.
04:26No, no.
04:27Excellent.
04:28Excellent.
04:29Marito gave Agustin and Emilia a selfie mode.
04:32A selfie mode.
04:33And he tried it.
04:34Spectacular.
04:36It's good, Marito.
04:37I was short on the budget, I think.
04:39Yes, he says so.
04:40If he ate it like that, it was half bad, and he ate it like that.
04:43I tell you.
04:44Go for more.
04:45It's in there.
04:46Let's see.
04:47How does it start?
04:48I want to know what the dough is like.
04:51It's not puffed up, it doesn't rise.
04:54The dough is practically like pizza dough.
04:58It has flour, water, salt and yeast.
05:00It has yeast.
05:01It's not like the conventional dough of an empanada,
05:04which has fat.
05:05This doesn't have fat.
05:06Good.
05:07It rises, let it rise, and it crumbles, as you can see.
05:12And then, here's my dad.
05:14He's closing it.
05:16Is that your dad?
05:17This is the shape of...
05:18Let's talk to your dad.
05:20Come here.
05:21How are you?
05:22The family is working.
05:23How are you?
05:24Working.
05:25Four generations, we were saying.
05:26You're the third, right?
05:28Yes.
05:29And don't you get tired?
05:30Or do you keep putting in the same pile of 100?
05:33Not for now.
05:34I'm still ahead.
05:35Because you have to keep the product for many years
05:37and not lose quality, right?
05:39Always the same.
05:40We always keep the same.
05:41We even have the same butcher
05:45that sold it to my dad.
05:46Now, I sold it to my son.
05:48And we still have the same meat, the same vegetables.
05:51All the same.
05:52What's the secret for a project to last?
05:55All the same.
05:56Nothing changes.
05:58Nothing changes.
05:59I'll let you keep working, because I'll take five minutes.
06:02It takes four dozen, right?
06:03Come here.
06:04Mauro.
06:05The guys asked me how many people work there.
06:07At what time of the year do you sell more Fatay?
06:10Or is it a product of the whole year?
06:12Or does it go down with the heat?
06:13There's an even rhythm.
06:14The day we work the most is on Saturdays.
06:16Saturdays.
06:17At the end of the year,
06:19there are particular dates, like Mother's Day, and so on.
06:21Good.
06:22Those are the strongest days of work, let's say.
06:25Good, good.
06:26But there's always more or less an even work.
06:28And what is the classic Fatay?
06:29You said you had several fillings.
06:31But what is the classic filling of the traditional Fatay?
06:34That one, the one you're seeing now.
06:36The one you're seeing now is the classic one.
06:38The traditional triangle of soft meat.
06:40Soft meat.
06:41Tomato, onion, oregano, parsley.
06:44Is it very spicy?
06:45We have meat of all tastes.
06:46It's soft.
06:47Spicy meat too.
06:48But the soft one...
06:49Wait, the soft one is meat, meat, onion.
06:53It's not more onion than meat, right?
06:55The onion is to accompany.
06:57The onion is strong.
06:59What? Excuse me.
07:00I mean, we see it with a lot of meat.
07:04It's more meat than onion, right?
07:06Yes.
07:07Some people put more onion in it.
07:08Yes, it's more meat than onion.
07:10Yes, it has onion, it has tomato too.
07:12All natural.
07:13All natural tomato, natural onion.
07:15Does lemon play any role?
07:18Or do you not use lemon for Fatay?
07:21We add lemon later, it's optional.
07:24Optional.
07:25If someone wants.
07:26It's not invasive.
07:27Like empanadilla.
07:28And you can try it if you want with lemon.
07:30Of course, exactly.
07:31Okay.
07:32For example, I like the open one with lemon.
07:35Good.
07:36Of course, there is an option for vegetarians,
07:37which is vegetables and cheese, and onion and cheese.
07:39Oh.
07:40It's delicious.
07:41The cameraman liked the onion.
07:43Yes, really.
07:44Excuse me, but the key is here.
07:45One second.
07:47The key is here, in the dough.
07:48When the dough is rich, it's tasty, it's succulent.
07:50Of course.
07:51Then the filling, of course, is rich.
07:53But the dough is the key.
07:55Let's see, close up Mauro.
07:56From the place of Fatay,
07:59he aroused a need in us that we didn't have.
08:02Yes.
08:03That we didn't have, maybe, that we don't have today, maybe.
08:05I want to ask the boy who handles the shovel here.
08:08I want to ask the boy who handles the shovel here.
08:10He's coming to grab it.
08:11Why do you change the shovels?
08:12Do you have a secret, a way?
08:14To put on and to take off.
08:15Why?
08:16Because the one I take off is all stained with grease.
08:19Look.
08:20So I clean it and open it, otherwise it doesn't slip.
08:24It's all stuck in the shovel.
08:26Of course.
08:27There it is, you see?
08:28Even that detail is there.
08:29It's a pretty important detail.
08:30It looks like a minor detail, but it's not.
08:32That's why I saw that he put a shovel on one thing,
08:35hung it up, put it on the other, and I said, why not?
08:37It must be for a reason, because he's crazy.
08:39It must be for a reason.
08:40And there's the secret.
08:42Well, spectacular, Mauro.
08:43An ideal Sunday to have Fatay for lunch, I don't doubt it.
08:46Where are we going?
08:47To find out... Where are we? Where are they?
08:50Let's see if we get there.
08:51We're in the Florestas neighborhood.
08:53Felipe Vallese, 3535,
08:56between Milio La Marca and San Nicolás.
08:57Felipe Vallese, between Milio La Marca and San Nicolás.
08:59We're from Tuesday to Sunday, until 3 p.m.
09:02Spectacular.
09:03We'll get there.
09:04We'll wait for you, guys. You can come whenever you want.
09:06We'll get there, don't worry.
09:07Thank you, guys.
09:09Thank you, Mauro, Marito too, for testing it.
09:13Thank you, Ofer.
09:14That first tester.
09:15Thank you for taking us into account.
09:17No, please.
09:18Thank you for teaching us.
09:19With these things, you always learn.
09:21We learned how the dough was.
09:22I thought it was a dough without yeast.
09:24I thought it was... We learned.
09:25And we know a little more, and we also try.
09:28With that Fatay.
09:29It's nice to see a family.
09:30Very good.
09:31Yes.
09:33A family that doesn't coordinate.
09:34He's the father, and the father was there with the dough.
09:37And working well there.