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Probando comida callejera en SRI LANKA: el país “más barato” de Asia 🇱🇰 — Transcript

by Luisito Comunica · 4,953 words · 468 segments · language en · Watch on YouTube

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0:00i'm making a taco.
0:01The Sri Lankan leaf here, that make you all crazy.
0:04Let's experience this. Oh, wow, I feel dizzy! Oh, my goodness! Oh, heck! Whoa,
0:08whoa, whoa! My head is spinning.
0:24Welcome. I haven't even done the intro yet and they're already running me over.
0:29A warm welcome to all, ladies and gentlemen, for another installment of Luisillo
0:33el Gordillo.
0:33We find ourselves in Sri Lanka, an astonishing and captivating nation located in
0:39South Asia.
0:40And this time, of course, you know the drill, we're going to try all kinds of
0:45street food.
0:46We begin our journey in the bustling and incredibly noisy city of Colombo.
0:52They brought me to a night market where it's clear they sell absolutely
0:55everything, everything.
0:57I'm excited to try these super tasty things.
1:00Okay, let's get started, let's try a little bit of everything, let's get down to business.
1:03Time to indulge and gain weight. Usually, I'd say 'let's go for it,' but since
1:07we're in Sri Lanka, I'll say 'let's support.'
1:09Oh, my, oh my, this is so tasty.
1:13Let's see, they invited us to come into this place which, honestly, is very
1:16good, they have everything here, everything, everything.
1:19The place is called Love Cooking, Love Cooking, and truly, with much love, they
1:23welcome us.
1:24They have everything here, my friends, but really everything.
1:27They're bragging that they have chicken, fish, calamari, some pasta-like dishes,
1:32and they prepare the rice using this incredible method. Wow, absolutely delicious.
1:38And it really does smell amazing, the man wasn't exaggerating.
1:40They make the bread with a style that is truly art.
1:44Observing these techniques, witnessing these master bakers in action is a true
1:49privilege; it's genuinely artistic.
1:51Alright, let the eating commence.
1:53What I'm most excited about is this rice dish, the biryani; seeing how they open
1:58it is absolutely mind-blowing.
2:00Basically, how it works is they cook the rice with different spices, let it sit
2:05in bamboo with boiling water in a ceramic container.
2:09So this is what gives it a very tasty aroma, and when they open it, wow, it
2:13smells delicious, delicious, delicious.
2:15Ordered grilled chicken, supposedly not spicy.
2:18But look, I don't know, because here, wow, they really eat very, very spicy
2:22food, it burns your stomach
2:24So you tell the guy, which means in Sinhalese, please don't make it spicy, man,
2:28and they say yes, yes, no, relax, relax.
2:31They add a little bit and you breathe fire, okay.
2:34Your mucus transforms into tiny bits of lava.
2:37Even if you tell them no, they still put the chili in there, because that's what
2:41they do, that's what these guys do.
2:43Well then, let's go for it, let's try this.
2:46I liked that I asked for a little bit because I want to try everything, and
2:50look, they gave me half a kilo of rice.
2:52The good thing is that the team is hungry, honestly, we are hungry.
2:55So well, let's go, let's try, let's try.
2:57Let's see, we'll grab a little bit of everything. This particular dish looks
3:02fantastic, truly spectacular.
3:04Here they brought us a fork and a spoon and all that, but honestly, we're going
3:08to do it like the locals.
3:11And here the locals eat with their hands, just like that.
3:14This is the local trick, three fingers, okay.
3:17Excuse me for already being covered in sauce here, but three fingers, okay.
3:22You place it like this and with your thumb you're going to push.
3:25This is the local way.
3:27Grab, compact, and eat.
3:30Okay, enjoy.
3:35Oh, this rice is so tasty!
3:38Well, yes, it wasn't spicy, Ah, well, no, yes, it is spicy, but not too much.
3:42It's really delicious.
3:44Now I'm curious if I can use this bread as a spoon.
3:48This bread is called parota.
3:50So I can also use it as a utensil, let's call it that.
3:54So, for those who prefer not to get their hands messy, instead of using a fork
3:58for everything, this serves as your utensil, and you eat it too.
4:02When you consider it, it's practical; you make less mess, and you can eat freely
4:06without licking your fingers.
4:07Eating with hands is delicious.
4:09Normalize eating with hands. Ten out of ten.
4:15Great people, very tasty.
4:17Wow, and this is quite surprising; they've brought us the check.
4:21Let's see, check out all the food that is, okay. Let's look at it again.
4:25Two thousand five hundred rupees, that is, that's not even $10, what is that?
4:29Like $8, something like that, more or less.
4:32No, I'm incredibly impressed, it's very good. Good food, good portions, and the
4:37team was indeed hungry.
4:38And now we're going to go hard on this and try other things.
4:41Now let's try the famous 'uppers.' I hope my pronunciation is accurate.
4:45These curious little cubes look like little hats, and it's amazing to see how
4:51they prepare them.
4:53I just want to know what kind of pan that guy uses, because nothing sticks to
4:58it. He detaches them in a way that nothing is left in the pan, it comes out
5:04perfectly. They don't add any oil, at least not during the process we observed,
5:09and he has four pans going at once.
5:13No, man, the skill is like those games you find on your phone, where you're a
5:17chef and have to prepare things against the clock, more or less like that, but
5:21in real life.
5:23They add a type of flour and from a bucket, they let it cook for a while with a
5:27lid on, and then it's done. He hits it with the spatula and it's ready.
5:31We ordered a plain one, okay, this one right here. As I mentioned, it's shaped
5:37like a little hat, very fashionable, we're keeping up with the trends.
5:42And we ordered one that they put egg and pepper on.
5:46The one with egg and pepper costs one hundred rupees, that is, thirty cents, $2,
5:51like five Mexican pesos, and the plain one costs thirty rupees, that is, ten
5:55cents of a dollar, 2 pesos or something like that.
5:58Well then, let's try it, let's try the 'opa.' Enjoy, enjoy. The plain one first.
6:03Plain tastes like a thin pancake.
6:06Trying the egg one. Should be great.
6:09It's hot and smells delicious.
6:13Ah, this is really good. You know, with this one, I can see myself getting full, honestly.
6:18Three of these would fill you up.
6:23I'm told this is good for both dinner and breakfast, a solid breakfast option
6:27too. Wow! Truly amazing, and the person who makes them is a true artist, I
6:30absolutely loved it.
6:32These little balls here are called panipuri, there are many stalls along the
6:35street and it's very curious.
6:37Let's see, this is a recipe from India, from what they tell me, they are little
6:40balls of dough with a hole in the middle where they put many things.
6:44This one has a spicy broth in it, they told me.
6:47They put some crunchy bits in it, they put some chickpeas in it.
6:50See, they put everything on it, and they say it gets spicy,
6:54That means it's super spicy. Smells good. Let's go, right now? Yeah, my friend
6:59says, okay, right away.
7:00He says right away because it will get soggy and then it will be bad.
7:04Enjoy, enjoy. Here's the panipurí. Go ahead.
7:09This is so good. What is it? I can't describe it, it's a very interesting flavor explosion.
7:14You know, it has a spicy kick but it's sweet, and it feels nourishing, like it's
7:18fueling me. Honestly, I'm at a loss for words to describe it.
7:21I think it has peanuts. I taste peanut.
7:23Truly, a great explosion of flavors, very good.
7:26Very, very good. You are a master. I like how they move their heads.
7:30he got shy, he got shy.
7:32It's nice here how people nod like this, like a figure eight with their heads,
7:37it's very nice.
7:40That guy is letting me get in his cart.
7:43Really cool, honestly, the brother. Here I am serving, Who wants balls? Who
7:48wants balls? Who's going to want balls? Okay, and this is called gulab jamun.
7:53Let's see how the gulab jamun is.
7:55Dough balls with honey. Nice.
7:58Well, look, a master here, my buddy. Honestly, a master. I loved it.
8:08Similar to many places globally, street fruit stalls are a very common sight
8:14here in Sri Lanka.
8:16Our friend Malkanti is selling here, look at all of this.
8:20All of this is one hundred rupees, which translates to about thirty US cents.
8:24Let's see, not all of it, each bag, no, but it's still very good.
8:27And she sells you cucumbers, she sells you mangoes, she sells you guava, baby
8:31pineapple, and they prepare everything with chili, which I find very interesting
8:35because I'm from Mexico.
8:37They even sell tamarind here.
8:39Yes, this is tamarind, see, much like how tamarind is sold in Mexico.
8:43So, these guys eat very similarly, honestly.
8:46Here, they eat everything with chili, they put chili on the mango, it's very
8:50tasty, very good.
8:50I want to try this fruit here, it's called nelli, they tell me it's something
8:55like a grape but more acidic.
8:57Let's see.
8:57By the way, we asked our friend for money to try everything.
9:01No, don't get upset, we already informed her earlier that we'd be trying everything.
9:05Let's see how this is, I'm curious.
9:07Oh, wow, it's super sour, it's like a starfruit more or less.
9:11And this is very sour, amusing, amusing. Oh, they've added chili to it.
9:15Ah, okay, alright, let's see.
9:24No, honestly, super, super good, I loved it.
9:27They also eat, look at this, boiled peanuts.
9:31This catches my eye. Uh-huh, the lady peels it for you. Hello.
9:34Okay, ah, look at this, how funny, they end up like garlic cloves.
9:39Oh, delicious, it's super soft. No, I loved it, loved it, loved it.
9:43And there's something I want to try that's very, very interesting, let's see how
9:47it is, it's this one here.
9:48Check it out, we tried this not long ago in Indonesia, on the trip we were
9:52taking over there.
9:52It's the famous bitter nut, but here they serve it to you on a leaf like this.
9:56I'm really looking forward to trying it, so we'll ask our friend to make one for
10:00us. They refer to this as the local chewing gum.
10:02Look, so they basically put the nut in, then add, oh, what is that substance?
10:06Wow, I'll inquire about it shortly.
10:08And they're telling me my mouth will turn red, and my teeth will become very,
10:12very red. Let's see.
10:14And it might make me dizzy, they put tobacco in it.
10:16And people consume this practically at any time of day. How interesting! Ah,
10:21okay, similar to many places, this substance here is lime, yes, lime itself.
10:25This here is tobacco, and this here is the essence.
10:28Okay, so let's give it a try.
10:30Let's see, I don't get it, I roll it.
10:32Okay, okay, let's see, she's putting it on.
10:34Ah, okay, she's making a little lid, I get it, like a small snack.
10:38Okay, there we go, perfect. So, everything inside, alright, and I eat it, swallow.
10:46Yeah, no swallow. Ah, okay, okay, no, no, no problem, no problem.
10:52Okay, okay, she says I can have it, but my guide says no.
10:54I'll trust my guide because what if it makes me sick.
10:56So look, I'll make a little taco.
10:59Well, let's see how this leaf the Sri Lankan chef has added is.
11:04Let's see how it is, let's see how it feels.
11:06Everything goes in, let's see if we don't get dizzy and end up vomiting on the
11:09street like has happened before on the channel.
11:12Enjoy.
11:14Wow, it tastes incredibly horrible now, man.
11:30Oh, excuse me to the people who are,
11:33to the people who are eating while watching this video. Damn, that's horrible.
11:37Oh, it makes me dizzy. Oh man. Oh damn. Whoa, whoa, whoa. This makes me dizzy.
11:42Oh, wow. My head is dizzy. Yeah, they're laughing now too.
11:48And look how it turns red.
11:50That's why in this part of the world there is, man, this makes you really dizzy, man.
11:56Oh, I'm getting a little high. Wait, I need to steady myself.
11:59It's like smoking a cigarette really fast.
12:03No, no, this is a drug, let's not sugarcoat it, this is a drug.
12:07I feel my head is like this, as if I'm sweating profusely and feeling dizzy, you
12:12know, like I turn and my vision catches up a moment later.
12:16Wow, no, this is strong.
12:18And that you saw, she made me the child size, the little cap, the kiddie
12:21version, like this, the one— let me see, I'm spitting on the floor because
12:25that's what people do, it's normal.
12:26Oh, wow, wait, I need water.
12:29Oh my god, no, but I insist.
12:33And it comes out reddish. Oh, wow, yes, it filled up the stall out of nowhere.
12:37Hey, wow, this thing is really strong, no way.
12:40Wow, I liked it, curiously I liked it, but at the same time it made me want to vomit.
12:44I'm not going to vomit, they won't be Vietnam flashbacks, but hey, deal, No,
12:48these guys don't mess around, they go really hard, they go really heavy.
12:51Okay, okay, I've stabilized, but you saw, I ate super little and it's good that
12:54I swallowed it, it's good that I didn't swallow it, it's good that I followed
12:57the guide's advice and not the expert lady's, because yes, otherwise I would
12:59surely be vomiting right now.
13:01It's strong, strong, strong. I liked it a lot, honestly, very, very good.
13:05I loved what they sell here at the little stall, I loved it, I loved it, I loved it.
13:08My hand, I don't know if you see it, it's kind of shaky.
13:11If you get to try this, try it, honestly it's cool.
13:13Everything in moderation, of course, but with caution, with caution, because no,
13:16it really makes you sweat hard and it makes you dizzy.
13:19I'm back to myself.
13:20And yes, it's a good energy boost, that's why people are consuming it all day,
13:23and that's why I tell you, it's normal to see the streets red in many places,
13:26not just here, this happens in many places.
13:28Well, wow, Tacubaya, if you ever try it, it's cool, but in moderation.
13:30I liked it, I liked it, very tasty, the fruit is also very tasty.
13:34I'm going to eat some mangoes now. Delicious, delicious.
13:37And my mouth ends up reddish, like I have natural lipstick on.
13:41I feel beautiful enough to send kisses. My tongue too, red, red.
13:46And look, I want to show you how she sells the products, how she shouts to sell them.
13:54Basically, what she said there is like mango, like guava, like things that turn
13:59your teeth red to mess with your head.
14:01All for one hundred, all for one hundred.
14:03And people do call out, I mean, yes, like, I want, I want some of what she's selling.
14:08I mean, for thirty cents of a dollar you can blow your mind, you can eat a
14:12little mango.
14:13Look, you invest about sixty cents of a dollar, you blow your mind, you sit here
14:17with your friend, you eat a mango, great plan, I mean, a perfect afternoon.
14:21Oh, look, a monkey. Monkeys arrive at the stalls out of nowhere, I love that.
14:25It must be a common problem, right? For the vendor, that monkeys come and steal
14:29their fruit, right? I think that must be something that happens here.
14:32Ah, look, out of nowhere a lot of monkeys arrived there.
14:33There are apes everywhere here, apes that steal fruit.
14:36But if the fruit grows here, who is stealing from whom? Let's think about it.
14:40Now, could it be that suddenly the little monkey steals that crazy tobacco that
14:43I just tried? It could be, right? It could be. Look, I don't know.
14:46I hope the little monkeys don't get addicted to that stuff, because I do see how
14:50it can be addictive.
14:51I see why people get addicted to this.
14:53Now I'm ready to keep exploring.
15:01On this lovely little boat, cruising on a peaceful lake, the scenery is truly
15:06heavenly. Shall we sample some of the delicacies from this region for our
15:10teatime treat?
15:11In Sri Lanka, the tradition of afternoon tea was maintained due to its status as
15:16a former British territory under the United Kingdom for a prolonged period of time.
15:21So, like, the custom stuck, but with their very unique recipes.
15:26For example, the tea we are drinking is cilantro tea in a little cup, look, made
15:31of coconut.
15:32It's delicious, it's good.
15:34And to sweeten it, they eat these little sweets called jackery, which are made
15:38of sugar cane, which, I think it's going to be very, very sweet, yes, this is
15:41practically concentrated sugar.
15:43It's good.
15:44But without a doubt, the most interesting thing here is this dish called levaria.
15:49It's basically like an empanada but made with rice noodles.
15:54Look at that, like little spaghetti all together that are mixed to make a very
15:59charming little empanada.
16:00And inside they put coconut and honey from a palm tree.
16:04Let's see how it is, right? This, look, I really want to try it.
16:06Look how it is inside. Oh, there it is, so you can add the cloves.
16:11It's super curious, let's see how it is. I'll try to describe it to you.
16:16It's like eating Asian noodles, the kind they serve in Japanese or Chinese
16:20restaurants, with cocada, like a coconut candy inside, and they added a lot, a
16:25lot of caramelized sugar, no, that's why it's brownish.
16:28Wow, this is delicious, how funny, really.
16:31And these rice noodles, these guys eat them a lot, I mean, they accompany them
16:34with every meal.
16:35Rice is king in Sri Lanka, honestly, I loved it.
16:38And here with this little table they make with a tire, with rubber, this is a
16:43tire. What a great way to reuse.
16:45Sailing on this beautiful little lake. No, man, what a beautiful afternoon.
16:49If perfection were a moment, it would be right now, enjoying this little lake,
16:54eating these local delicacies.
16:56They brought me to a place they tell me is very famous here in the center of
17:00Colombo, it's called Mumbai Sweet, and indeed there are many, many people, they
17:05line up to try everything.
17:07They tell me they sell a little bit of everything, but that their specialties
17:10are the sweets.
17:11It's one of those businesses that have been established here for years and years
17:15and people love them, they adore them.
17:17So, well, let's go with this. We ordered this marvel called samosa.
17:22This is a chicken samosa.
17:23One of these would cost less than one hundred rupees, like about five Mexican
17:28pesos, twenty-five cents of a dollar.
17:31Look, let's put this in with confidence because this one isn't spicy, okay.
17:35Because here you leave with your insides burned.
17:37Ah, this is delicious. Wow, the chef gets a ten out of ten, I love it.
17:41But really, what interests us most here are the sweets, which look, they really
17:45make delicious things here.
17:46This one is named Yule, and this other one is called Bundi, and they are indeed
17:51very sweet.
17:52Look, I don't know, let's see what this is about, let's see what all the fuss is
17:56about. Enjoy.
17:57It's incredibly tasty.
18:00It's fried dough, that's what it is, but with a good, a really good amount of
18:03honey and a good amount of coloring.
18:05They told me a little bit here, but I don't think it's a little bit, I think
18:09it's a lot.
18:10This is pretty much the same thing, but it's softer, not crispy.
18:15Let's see how it is. It's great.
18:17Same dough, but really drowned in honey, then here half-fried with a lot of
18:21sugar, but really a lot of dangerous coloring, that it even turned out, and
18:26honestly it's very, very tasty.
18:28Okay, I see why this is so popular.
18:31Okay, we're now more on the village side, we're in the Dambulla area, and we
18:36came to this very nice place to try the local gastronomy, really local, prepared
18:41by some wonderful ladies, but you can tell they are masters of cooking.
18:46We watched them preparing everything: grating coconut with a unique tool,
18:51cooking curry, and grinding spices – all done completely by hand.
18:56It's really nice. Eating this way is always tasty, more flavorful.
19:00We're learning other things too.
19:02For example, check this out, for their homes they use cow dung.
19:06I mean, this here is cow poop, it's cow excrement, dung, and they use it to
19:11plaster their floors, to stick bricks to the walls, obviously mixed with other
19:16things. But yeah, how crazy, right? They use cow dung to its maximum potential.
19:21And we'll try some of the different things they cook here.
19:24This place is really cool, I loved it.
19:27Come, I'll show you.
19:28They welcome you here, it's like a little buffet.
19:31So you serve yourself whatever you want and they have everything.
19:34Look, here they have rice fritters, I saw how they were cooking or frying them,
19:39and they are very, very tasty.
19:41A small salad, with cucumber and other ingredients.
19:44This is a cassava stew, it looks tasty.
19:47This here is the popular mango curry, very, very tasty. Look at this marvel.
19:52This is banana leaf, and they say it's very tasty.
19:55We'll try it shortly.
19:56Chicken curry, okay, quite similar to the ones you find in India, for instance.
20:00This is another salad, a beetroot salad. Wow, it made me cry because the other
20:05day I got overly enthusiastic eating raw, hard beetroot like this.
20:11I got really scared in the bathroom because it was all red.
20:15I was already telling the doctor, 'Doctor, I think I'm bleeding.'
20:18And he said: 'No, no, it's the beetroot, man.'
20:20And please don't send me a picture of your poop again, not at mealtime.
20:24I'm having lunch.
20:26And I got scared, I was really scared. So, carefully.
20:29And here are some green beans and rice.
20:32They eat rice here in bulk. So let's try.
20:35And well, since we'll be eating with our hands, the person in charge here is
20:39telling me: wash them first, man.
20:41No, so there it is, no, well, to be clean, because if we're going to eat with
20:45our hands, then of course.
20:47So check it out, I've served myself a little bit of everything.
20:50And as is the method, they've been teaching me, it's like this, all with the hand.
20:53Let me show you here, it's not an exaggeration at all, people really eat with
20:57their hands like this.
20:58Here are some images I captured.
21:01Yes, people truly eat with their hands even nowadays, including young people.
21:06Here's the process: we need to mix everything together to get the full flavor.
21:10Let's mix it here, and add the mango curry, which I'm sure is excellent.
21:14Look here, let's get some chicken as well.
21:16There it is, look at this, we mix it there, and then we're going to grab a bit
21:20of this rice thing, which I thought they used like a spoon, you know, like a
21:23fork like that, but no, they tell me they rather cut it like this, they break it
21:27like this.
21:28And once it's like this, mix everything, and it goes in, my friends.
21:32Meat, my friends, my buddies, enjoy.
21:36Oh, no way, how delicious.
21:38And all together like this, it tastes amazing because it's crunchy yet soft,
21:43spicy yet sweet, with meat and plenty of vegetables.
21:46Mmm, how delicious. Totally with your hands, honestly, you enjoy it more because
21:50you're licking your fingers here and you also avoid that bad habit of suddenly
21:53you're eating and I get a work message and you pull out your phone.
21:57It's a bad habit that we humans have nowadays.
21:59With hands full of food, you can't.
22:01The system is: you eat with your right hand, okay, and then you clean yourself
22:06with your left hand in the bathroom.
22:09Or well, if you write with your left hand, if you're left-handed, then you eat
22:11with your left hand and then you clean yourself with your right.
22:14This way you don't mix, because they don't use toilet paper here.
22:17For example, they use water, so that's how it works, in case you were curious.
22:23What if something weird gets on your fingernail? Well, you don't mix it with the
22:27delicious mango curry.
22:29So, really, good job to my friends here, they are admired.
22:32Very nice, thank you. These cooks, truly, are excellent.
22:36And wow, I absolutely loved it, it was incredibly delicious.
22:39Ever since I arrived in Sri Lanka, I've found it very curious that they drink a
22:43lot of 'mojitos', but not mojitos with alcohol.
22:46Actually, alcohol isn't sold as routinely here as in many other countries.
22:51People do drink alcohol here, yes, they do drink, honestly.
22:55You see a lot of alcohol in liquor stores, in special shops, but it's not like
22:59it's consumed daily, you wouldn't see it at a street stall like that.
23:03So, they use the term 'mojito' for what is essentially lemonade with mint, and
23:07they offer numerous variations.
23:09We just tried a variant they put this thing here called Sting, which is an
23:15energy drink.
23:16So, this is like a local version of Red Bull here, you know, something with a
23:21lot of caffeine, basically.
23:23And they mix it with your mojito.
23:25And the guy made me laugh a lot, he makes the crushed ice with the same hand he
23:29uses to charge you, so you build up cool antibodies.
23:34And it's good, it's tasty.
23:36They sell you one for two hundred fifty pesos, less than a dollar, and it's
23:40fine, it was really good.
23:42And yes, you see these little drink stands everywhere, all over.
23:45They're good for refreshment because it gets hot.
23:48And if it's with ice directly from the guy's hand, even better, more refreshing,
23:53with integrated antibodies.
23:55Let's try a fruit stand now.
23:57These are carts you see on the street, they go from one place to another, and
24:02they basically sell fruits and other little vegetables in milk with a lot but a
24:07lot of chili.
24:08The dynamic is you come here with my friend, he gives you a skewer and tells you
24:12to try what you want, see which one you like.
24:15Oh, okay, the brother gives you a spoon. How cool.
24:17Look, my friend, this is how it was with mango.
24:21They have many types here, I think there are eight or nine types of mango in total.
24:25Like twenty types of mangoes. Impressive.
24:28And they basically sell you, if you want a small plate like this, this one costs
24:31three hundred.
24:32That's one dollar. And if you want a big one, five hundred, about one dollar seventy.
24:38So let's buy small ones.
24:39Look, it's good, and check it out, let's observe the dynamic.
24:42Here, for example, this guy ordered just guava with chili and that's it.
24:47He said I only want guava.
24:48Wow, the brother fills them up well, he fills them up nicely.
24:51See, they put tape there.
24:53Ah, he ordered it to go, the guy ordered it to take away. I liked it, I liked it.
24:56And he ordered another one of mango, but you can also mix many types and names
25:01on one plate.
25:01A violent gastritis, for sure, heavy.
25:05This would go well with chamoy.
25:07No, honestly, with chamoy, brutal, brutal.
25:11Let's ask the guy.
25:12I do want a really crazy mix, a mix that will make the worms in my stomach dance reggaeton.
25:19This mango and guava. Look, they also put apple. And look, sweet olives.
25:23How strange, olives with sugar. I've never seen that.
25:26Ah, this is onion. Oh my god, no, I won't try that.
25:29No, no, onion, no thank you. Ah, no, it's not onion, it's something else. Wow!
25:32Okay, that's it, brother, that's it, thank you.
25:34Wow, this is really intense.
25:36Let's see how it is, let's see what's up. Let's see how it is. Oh, little apple.
25:41And let's try the sweet olive.
25:44How strange! Sweet olive. Oh my goodness, what strange combinations, no way.
25:49Okay, it's fine, it's good, and personally, I also come from a country that
25:53loves gastritis.
25:54We are a very gastritis-prone country.
25:56I mentioned in the last video that sometimes I feel that Mexicans and Indians,
26:00or Sri Lankans, are like brothers from afar.
26:03And this confirms it, we with our licuachelas and our chamoy and all that, the
26:07flavors are very similar.
26:08Honestly, it's delicious, I liked it, I liked it.
26:16Well, there you have it, a bit of the most important delicacies that exist in
26:21Sri Lanka.
26:22How beautiful, honestly, how lovely, how delicious the food people eat here is,
26:26and above all, how smiley everyone is. I loved that.
26:30The people are very approachable, they are very friendly, they are very
26:32talkative, they are very: come record here, come try this that I make.
26:35They love to show off their culture.
26:37And look, I'm leaving very happy from this journey.
26:40As you've seen, does it resemble any dish sold in your countries?
26:45Did I forget to ask you something specific? I'll read your comments below.
26:49Thank you for joining me on another adventure, and we'll see you soon with a new video.
26:54Goodbye, goodbye, tuk tuk.

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