Gustavo

Actually, lots of people have sat in that seat.

Actually, lots of people have sat in that seat.

You know, the funny thing is that Chrissy came in today, and we were trying to figure out how we get all three of us in this camera angle. I just couldn't work it out. We didn't have an extra good microphone and stuff like that. And Chrissy said, well, I'll go, or you can step out, and I'll talk to Gustavo. And I was like, you're going to let my brother-in-law be in here?

You know, the funny thing is that Chrissy came in today, and we were trying to figure out how we get all three of us in this camera angle. I just couldn't work it out. We didn't have an extra good microphone and stuff like that. And Chrissy said, well, I'll go, or you can step out, and I'll talk to Gustavo. And I was like, you're going to let my brother-in-law be in here?

You know, the funny thing is that Chrissy came in today, and we were trying to figure out how we get all three of us in this camera angle. I just couldn't work it out. We didn't have an extra good microphone and stuff like that. And Chrissy said, well, I'll go, or you can step out, and I'll talk to Gustavo. And I was like, you're going to let my brother-in-law be in here?

I think Astrid really does want me to be on the studio for an hour. We're talking about things that are important to know if you're going to be in a relationship with a Venezuelan. Now, you know, Astrid, Ale, and Gustavo are taken, so none of us are on the block, but just in case. We've been talking through some of the things we just got done with cuisine.

I think Astrid really does want me to be on the studio for an hour. We're talking about things that are important to know if you're going to be in a relationship with a Venezuelan. Now, you know, Astrid, Ale, and Gustavo are taken, so none of us are on the block, but just in case. We've been talking through some of the things we just got done with cuisine.

I think Astrid really does want me to be on the studio for an hour. We're talking about things that are important to know if you're going to be in a relationship with a Venezuelan. Now, you know, Astrid, Ale, and Gustavo are taken, so none of us are on the block, but just in case. We've been talking through some of the things we just got done with cuisine.

Tecanos are my favorite Venezuelan import to this household. For real?

Tecanos are my favorite Venezuelan import to this household. For real?

Tecanos are my favorite Venezuelan import to this household. For real?

There was a time during the pandemic when I ate cachapas every night, probably for three or four months, every single night. A cachapa is a corn cake that is fried, and then you put butter and you put cheese on it. So it's like cornmeal, butter, cheese. You can put lots of different stuff on it, but that's how we prepare them here.

There was a time during the pandemic when I ate cachapas every night, probably for three or four months, every single night. A cachapa is a corn cake that is fried, and then you put butter and you put cheese on it. So it's like cornmeal, butter, cheese. You can put lots of different stuff on it, but that's how we prepare them here.

There was a time during the pandemic when I ate cachapas every night, probably for three or four months, every single night. A cachapa is a corn cake that is fried, and then you put butter and you put cheese on it. So it's like cornmeal, butter, cheese. You can put lots of different stuff on it, but that's how we prepare them here.

The butter and the corn. I want to tell the Americans what this is like. This is like going and getting a really good corn on the cob and then smearing it with salted butter. And it's so delicious and juicy and wonderful. And then you put on top of that the white cheese.

The butter and the corn. I want to tell the Americans what this is like. This is like going and getting a really good corn on the cob and then smearing it with salted butter. And it's so delicious and juicy and wonderful. And then you put on top of that the white cheese.

The butter and the corn. I want to tell the Americans what this is like. This is like going and getting a really good corn on the cob and then smearing it with salted butter. And it's so delicious and juicy and wonderful. And then you put on top of that the white cheese.

Yeah, like a fresca cheese, like something that's native.

Yeah, like a fresca cheese, like something that's native.

Yeah, like a fresca cheese, like something that's native.