[footsteps crunching on gravel]
[church bell tolling]
[footsteps continue]
[birds chirping]
[wind whistling]
[Phil] There are places I thought I'd never be standing.
Here's one.
[lively music building]
Oy.
These are the Andes Mountains.
[eagle shrieks]
[music ends]
Okay, that's good, right? Did we get the shot?
Is somebody coming to get me now? Hello?
Hello?
I'm cold.
[opening theme song plays]
♪ A happy, hungry man's ♪
♪ Traveling all across The sea and the land ♪
♪ He's trying to understand ♪
♪ The art of pasta Pork, chicken, and lamb ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing he asks in return Somebody feed, somebody feed ♪
♪ Can somebody ♪
♪ Somebody feed Phil? ♪
♪ Somebody feed him now ♪
[dramatic music building]
[Phil] Santiago, Chile.
Sounds exotic, doesn't it? It did to me. It's why I wanted to come here.
I had no idea what to expect.
I don't know a lot about Chile.
There's not a lot of, uh, Chilean restaurants where I live,
so I didn't even know the food very well.
Chile is long and skinny,
sitting along the west coast of South America between the Andes
and the Pacific Ocean.
Santiago is its capital with 5.6 million people.
And what a time to visit.
Chileans have been making some very big changes to their country.
You can see it almost everywhere you go.
You see a lot of street art.
You see a great mixture of old and new.
But you also see a lot of this.
We're going on a sánguche crawl.
Do I have to say what sánguche means?
First stop: Antigua Fuente.
-Ah! -Hi!
[Phil] I'm meeting a wonderful food writer named Isidora Díaz.
Welcome to Chile, and welcome to my favorite place in the world.
That means it has a chance of being my favorite place in the world
because the sánguche is one of my favorite foods in the world.
It's the best.
[pleasant guitar music playing]
The food that unites the whole country is the sandwich.
This is the national food, yes?
Yes, it is. We all love it.
I thought we love it in America, but here it's another level.
Oh my God, I see it.
Am I in trouble?
-Your life will change. -[laughs]
I might need one more plate.
No, no. There's one for each.
What? We're not sharing that?
No, that's one of the rules in Chilean sandwich culture.
No sharing?
No sharing.
The first sandwich that came, gigantic.
It's kind of a burger. A mixture of, uh, pork and beef.
And there's sauerkraut on this, which is a-- a new thing for me.
-Wait a minute. -Thank you.
-How do you pick this up? -You don't.
-We eat sandwiches with a fork and knife. -You do?
-Yes. -All right.
It will be messy, but you have to be okay with that.
This is South America, you know.
I'm messy in North America too.
Wow. Look at that, people.
It had all the sauce and avocado and a lot of other stuff on it.
And each one comes with a jar of mayo on it.
As you can see,
in Chile, mayonnaise is not a condiment, it's an ingredient.
Yes.
-Yes, I understand now. -Right?
Wow, that's good.
Now I'm going to try
the very American thing which is to pick it up.
[Díaz] Yeah, please. It-- It is messy. I mean, things are gonna fall anyway.
Maybe people will look at you like you're not from here, obviously.
Because nobody would eat this with their hands. Sorry.
-They'll look at me like a stranger? -No, they'll think you're very brave.
-Brave? -Yeah.
-That's right. -Yeah.
[Phil] Antigua Fuente is right in the center of town,
which was ground zero for massive protests against inequality
that rocked the country starting in 2019.
[Díaz] This place was right in the middle.
-[Phil] We're in the center of Santiago. -[Díaz] We are.
[Phil] There was a big demonstration here, 3 million people.
Not quite a revolution, but---
-I think it was quite a revolution. -Really?
Yeah. It was like all of the rage of the inequality
exploded in one second.
And this happened all over the country,
but the main site for this was here.
-Things changed after that? -Yeah.
We are in the process of writing a new constitution.
-Yes. -It's the first one with gender parity.
And also, all of our Indigenous people are represented.
-So it makes me emotional. -Yes, I understand.
Because for me, this is a different country now.
I just heard today something happened.
-Gay marriage rights passed in Chile. -Yes, I know. Cheers.
-Salud. -I'm so happy.
-As it should be. -Yeah.
[Phil] Now, you're taking me to two more places.
[Díaz] Yes.
[Phil] I don't know how to pace myself. That's a problem.
[both speaking Spanish]
-What neighborhood is this? -This is the Meatpacking District.
Meatpacking District?
I'm gonna pack some meat on myself.
-Wow. -[Díaz] Yeah.
[Phil] Oh, look at this bathtub filled with pork.
This is someone's dream, maybe mine.
But this is where the action is. It's griddling and steaming--
[Díaz] At the same time.
So it makes it crispy outside, soft inside.
-That's what that does? Amazing. -Yeah.
[Phil] They should put this in steam rooms.
[whimsical music playing]
[Díaz] Oh wow.
-Aha. You are Jaime? -Aha. Yeah.
[Richard laughs]
Jaime, I like you. I like how you're thinking.
Oh my God. What--
If you're saying, "Oh my God," what should I be saying?
-This is the mayonnaise. -Yes?
-[Díaz] This is the start here. -[Phil] This is the start?
Well, this is fantastic, really.
I'm no doctor, but maybe you wanna stop at five tablespoons of mayo.
This country might be insane.
Yeah. Yeah, we are. Yeah.
I'm not saying it doesn't taste good. It tastes very good.
I'm just-- You know, I'm looking out for you.
They have a lot of avocado. And avocado is heart-healthy.
[laughs] Yeah, all right.
-It will balance. -I'll play your game.
Come to Papa.
[Díaz] So with a sandwich like this,
you have to go through-- through the layers.
[mellow music playing]
[Richard chuckles]
Mm-hmm-hmm-hmm-hmm-hmm!
I tried to get every element in the bite. I couldn't.
There's too many things.
-This is insanity. -Yeah, it is.
-The good kind. -Yeah.
-Wow! -Right?
That's just great roast pork.
Yeah, and you know, this is a breakfast sandwich.
-What? -Because this is open from 6:00 a.m.
How are you alive?
Right?
[Phil] Here's one of my favorite neighborhoods in Santiago,
Barrio Lastarria,
where you're gonna find the great restaurant, Liguria.
Check out this place.
[playing upbeat melody]
So, I feel like we are graduating to the grown-ups' room.
And in the grown-up room, you get grown-up beverages.
-[server] Cheers to you. -[Phil] Cheers.
This is a lot of fun.
-[bartender] Hi, guys. -Hi!
-How are you? Hi, Phil. -[Phil] Hi.
You have to eat something or you're going to be drunk.
That's right.
-That's beautiful. Look at that. -This is a fried fish sandwich.
Oh, I need some fish.
This is a churrasco marino with tomatoes and onions and coriander.
Yeah. And your favorite condiment.
It's not a condiment. It's an ingredient.
[laughs] How dare you call it condiment?
-I've had a lot of sandwiches today. -You know, we even have a saint…
-Yes? -…for sandwiches.
-Really? -San Guchito.
Like "Saint Guchito."
-That could be my saint. -Every time we eat a sandwich--
-Yes. We thank-- -We kind of pray--
We thank and we pray to San Guchito.
Thank you, San Guchito. I'm picking it up. Wow.
That's a hefty fish sandwich. Come on. Whoo-hoo.
[whimsical music playing]
[upbeat music playing]
This is awesome.
This is… almost like a secret sandwich.
In Santiago, at Liguria,
this is the only place where you can try it.
-Really? -And it's very famous.
They sell a lot of them.
[Phil off-screen] Wow. This is the best fish sandwich maybe ever.
I mean, I had that one in Portland, Oregon.
That was really good. This is just as good, a little different.
[Díaz] Mm!
I love it. I love it.
[chuckles]
-It is so good. -I love it.
Increíble.
Reason alone to come.
"Where are you going?" "I'm going to Santiago." "Why?"
"Fish sandwich."
[Richard laughs]
[exciting music playing]
[Phil] But it's not all just sandwiches here.
I get to meet Chef Rodolfo Guzman today,
who runs Borago,
which is rated one of the top 50 restaurants in the world.
Yes. It's here in Santiago. Yes, I'm going.
I read all about you. I'm-- Uh-oh, who's that?
This is our "Lamby," as we call it. Get it?
We have this big tradition about the lamb in Patagonia.
We invented this way that
we cook it for 14 hours.
[Phil] Wow.
Look at this contraption.
It's a good device. Maybe I'll-- I'll use it on Richard.
Oh, is that beautiful.
-[Rodolfo] Yes. -[Phil] Wow.
We put a pan on the tail
so all the fat is dropping down.
[Phil] Yeah.
[Rodolfo] We paint the skin of the animal with its fat.
There's no condiments, no nothing.
Not even salt.
[Phil] All right, you're going in.
-[Rodolfo] Yes. -[Phil] Okay.
It's incredible how juicy it is. Traditionally, it's a gamy animal.
-[Phil] Yeah? -Yeah, so that's why we go 14 hours.
So you're getting rid of the gamy flavor.
[Phil] Oh boy.
[Rodolfo] It's very special.
This is the best way to eat it.
[Phil] I wanna describe this lamb to you. How this lamb tasted.
[moans]
[Richard chuckles]
I move to Chile now.
[Rodolfo chuckles]
[Phil] This is insane.
-You want to give a piece to that guy? -Absolutely.
Wow!
I mean, barbecue enthusiasts,
you wanna come here and learn a thing or two.
Crazy. Right?
Holy cow.
-Holy lamb. -[Rodolfo chuckles]
[ethereal music playing]
[Phil] We head inside,
but not to the dining room or even the kitchen.
This is Rodolfo's laboratory,
where he and his team develop their menu,
much of which is based on the ingredients of the Mapuche,
Chile's Indigenous people.
All right, welcome to alien autopsy.
[chuckles] Exactly.
What? This is the…
the heart?
-Yeah, well… -What's happening?
[Rodolfo] So it's a giant seaweed.
-We call it collofe or cochayuyo. -[Phil] Yeah.
Normally seaweeds have no roots.
But this one, it is a root.
Like, out of this head of palm, it grows the seaweed,
which is like five meters long.
We roast it.
So you can…
Taste it, please.
[crunches]
Wow!
Yeah. Yeah, yeah.
This is the only honeycomb seaweed in the world.
-Honeycomb? -Yes, that's why the texture, you know.
And it just barely tastes of seaweed. It just tastes like a great snack.
It's very special.
Never had anything like it.
Rodolfo's team works with foragers who comb the mountains, desert, and coast
to find these edible treasures.
When we opened the restaurant, we didn't know anything about our land.
If you think about it, at least 80% of us, we have Mapuche blood,
so real Chilean food has to have the regional ingredients.
-Yeah. -That's very exciting for us being cooks.
[Phil] So you have to be not just a chef, but a historian.
[Rodolfo] Exactly.
And so now we slowly start discovering these ingredients and possibilities.
I-- I wanna show you something really, really special.
-[Phil] Wow. -I learned this from a Mapuche community.
We call it rock plants.
-[Phil] Yes. -It smells like a strawberry,
tastes like a strawberry, but it's salty.
Please, give it a--
[festive music playing]
I just love it.
That's amazing. You have almost the fragrance of the strawberry.
Exactly.
But then it's-- it's not.
Yeah! Yeah!
-I want to show you this. -[Phil] Yeah.
[Rodolfo] We call them picocoros.
-Yeah. -You can see them. They're alive.
-You see the little guy inside? -Oh! Yeah, like a mollusk.
[Rodolfo] Exactly. This is one of the most delicate meats.
So I want you to just, uh, give it a bite.
-[Phil] Wow. -The texture's so elegant.
[Phil] You're right, it's like the greatest lobster in the world.
[Rodolfo] Yeah.
Come on.
Mm!
This guy, we call it piure.
It's a super ancient seafood.
Let's just-- I just need to stop here for a second and talk about piure.
Piure looks like diseased coral.
-Oh! -Look at this.
He chops it open and pulls out
what must be the beating heart of this thing.
-What? -[Rodolfo] Look at this guy.
Look at this amazing thing.
[whimsical music playing]
[Phil] And he gives me a piece just to look at.
You see how big it is,
and I popped this whole thing in my mouth.
Why? Because I'm stupid.
This really wakes you up, like boom.
What I didn't understand is that chefs only use that little piece of the piure
to act as a condiment for other, I'm gonna say, better things.
You can use a very little tiny bit.
I mean, super intense.
It's like a punch in the face, right away.
-It is a punch in the face. -Yeah, yeah.
[Phil off-screen] I didn't know if I was going to lie down, throw up…
Wow.
Lie down, then throw up.
It's-- It's got a lot of salt in it, right?
Yeah, yeah.
But it also has a little bit of a sea urchin quality
and something else I can't put my finger on.
It's amazing, isn't it?
Uh, I-- I mean… it's-- it's beyond, uh…
It's beyond, uh…
It's-- It's something when your mouth has never had that in it before.
[laughs] That's what it is.
Yeah, yeah, absolutely.
Never again.
But no matter how new or even jarring some of these ingredients may be to me,
Rodolfo's wildly imaginative dishes will make you a convert. Look at this.
Okay, Phil. We have a big tradition about the crudo.
So, raw meat.
-Yeah. -This is our own version of the crudo.
Wild clovers all around.
And there is a wild fruit on the inside,
it's called michai, from Patagonia.
-Yes. -See, you grab it like that.
-And you eat it with the hands like that. -What?
[Rodolfo] Mm.
[pleasant music playing]
[Rodolfo] Mm.
Mm.
It's just like this great carpaccio and little bit of fruit.
-Not sweet at all. -Yeah, not sweet at all. Yeah.
-I didn't know that clover tasted so good. -Mm.
There's another one coming.
-Another one? -Another one. Yeah.
[Phil] And then there's this mariscal. Covered in flower petals,
served in a pumpkin that's been left to sit for two months.
-Is this mold? -Yes.
[Phil off-screen] Now, normally rotting fruit is a hard sell with me.
Yeah, look at that.
Mm!
Wow, it tastes exactly like a great cheese.
Yeah. Yeah. Yeah, yeah.
[Phil] And look at this ice brûlée.
Yes, ice brûlée
made from high-altitude plants from the Atacama Desert.
So you have to heat it just like you would with a crème brûlée.
So, uh, very bitter plants.
And this ice cream sandwich is made from one of those plants
that you won't see every year because it has to rain in the Atacama Desert.
We call it the Rose of the Year Ice Cream Sandwich.
-[Phil] Rose of the Year? -[Rodolfo] Yes.
[crunches]
Oh…
My wife, Monica,
loves anything with rose flavor.
Poor Monica.
[festive music playing]
[music fades]
-[car horns honking] -[tires screech]
[sensual music playing]
I'm having lunch at Ambrosia Bistro,
run by Chef Carolina Bazán and her partner Rosario Onetto.
So nice to meet you.
You too.
[Phil off-screen] Carolina has won Best Female Chef South America,
and Rosario is the sommelier.
[music ends]
We're having Pét-Nat, Pétillant Naturel.
-You are the sommelier. -Yes.
-And you are front-of-the-house. -Also.
And you're in the back-of-house.
Almost, in the kitchen, in the kitchen.
Yes. The original Ambrosia was named
one of the top-50 restaurants in all of Latin America.
-[Rosario] Yes. -Yeah.
But now you have this bistro, which is, I'm guessing, a more casual version.
We tried to maintain the same idea of the food.
-Yes. -But in a more relaxed style.
I wanted an open kitchen.
It forces you to be social.
We don't have a social life. This is our social life.
-I get it. -Let's be honest.
If you want to see us, come to us.
By the way, this is my social life.
Okay.
-Well, cheers to that. -[Phil] It's a good one.
-No social life. -We help each other.
So, we're going to start off with a little shot of seafood.
Oh, I know some of these things.
-Oh no. -[Rosario] Oh no. Yeah.
-[laughing] -Ah!
[laughs]
Here comes my new enemy, piure.
[chuckles] And I-- I was a little reticent
because just thinking about it makes me a little woozy.
This is the monster. That's a piure.
-Oh, I know. -It's seafood.
[women laughing]
[Phil] And, uh, they said,
"No, you didn't have it right. You have to have it like this."
Hopefully this time you'll like it a little bit more. [laughs]
[Phil] You're putting just a little bit in.
-[women] Yeah. -With other things.
Yes.
-Cheers. -Cheers.
No, I think it's…
Yep. Oh, I recognize…
-The piure? -Oh yeah, it's in there.
It's nice, but maybe I don't need to try any more piure.
I don't have it alone
unless I'm really hungover.
So, all right. I'm here to try stuff.
So now, you've worked all over the world, but you wanted to come back to Santiago.
When we decided to come back, we thought the culinary scene
was just, like, kind of beginning.
-There weren't many restaurants. -No?
No, and now,
many chefs that have been studying abroad or working are coming back.
-Yeah. -And bringing their influence from abroad.
It's exciting to be, like, like, starting, you know, something.
If we stayed in France, we're just going to be like--
-Another restaurant. -Yeah.
-But here you can stand out. -Yeah.
[Phil] And kind of lead the way too.
Leading the way means
introducing tourists to the strong flavors Chileans love,
but also getting locals to try things they don't usually eat, like my favorite,
garlic in this dairy-free shrimp gazpacho.
I love it.
Thank you.
It's called ajo blanco, which means white garlic,
but we sell it, we put it on the menu, like, "white gazpacho."
People here are "allergic" to garlic. You know?
-[Phil] No. -[chuckles] No--
-My favorite thing. -They don't like it.
You know, they think it's very strong.
It's not easy to get them to try it?
Yeah, you have to kind of recommend it, like… really recommend it.
I recommend it.
[laughing] Thank you, Phil.
[Phil] Really good. Everyone will like this.
Yes.
[women] It's a yes!
[Phil] Oh, look at that.
This is now where you get your money's worth
if you sit at the counter, right?
-Yes. -Now you really get the show.
-Ah, now what kind of fish is that? -[Rosario] Lisa.
Which is a…
[Richard] Lisa is mullet.
-Mullet? -[Rosario] I love it.
Brown butter with almonds.
This is, uh, more French-influenced.
-That's cauliflower. Fried cauliflower. -[Phil] Fried?
Oh, that's beautiful.
-Come to Papa. -[Richard and Carolina laugh]
[Phil] All right, I want you to take first…
[Carolina laughs]
…because I would mess it up if I moved it.
-[Rosario] We can share. -[Phil] It's an old trick.
"Take as much as you want. Oh, that's all? The rest is for me."
[festive music building]
Wow.
Oh, this is phenomenal.
Mm!
You have everything from raw sashimi, like, at the top,
to cooked at the bottom.
All in one bite.
[Rosario] She's very perfectionist.
[Phil] I understand.
This is a very special place, and I loved meeting you both the most.
-It was-- -Excellent.
-Excellent. Fun. -I loved meeting you also.
And everybody also.
No, not them.
[both laugh]
[Richard laughs]
One of the great thing about Santiago is its art and cultural scene.
There's many museums and many theaters.
This theater is 165 years old.
[gentle guitar music playing]
Looks like I'm getting swept off the stage,
so I'm going over to the Museo Bellas Artes.
This is the first art museum in Latin America.
[lively traditional music playing]
So today, let's take a drive about an hour and a half to the coast of Chile
to this magical little town called Valparaiso.
It's so beautiful with its small winding streets,
colorful architecture, and look at the view!
People!
I'm meeting up with food photographer and producer Natalia Elis.
We're having lunch at one of her favorites.
Maria Maria!
Yes, Maria Maria.
-Okay. -This is the new place here.
-Looks like a good table. -Ah!
-Thank you. [laughs] -Thank you!
Look at the puppy!
-[Natalia] Aw! -[Phil] Look at the puppy!
What a beauty. He's like half-dog, half-lion.
Aw.
[Phil] He's waiting to eat me.
[both chuckle]
[Phil] Natalia is not from here,
but you could call her a Valparaiso superfan.
[Natalia] Valparaiso, it's a magic city.
Uh, I love this place.
It has a bohemian…
-Yes, feeling. -Yes.
-Beautiful street art everywhere you look. -Yes.
It's hypnotic.
Oh, hello!
[Natalia chuckles]
Whoo!
[both laugh]
[Natalia] This is, uh, eggplant, and the croissant is homemade.
Really? With hands?
Can you do it with hands? At our sánguche place yesterday,
they said if you eat with your hands, you'll look like an American, so…
[Natalia chuckles]
Mm!
It's fresh and delicious,
and the eggplant is so good, and there's some cheese in there.
-And a-- a jar of mayonnaise. -Mm.
Mm! It's very good though.
I love this sandwich, it's my favorite.
[Phil] And it's a bakery, so they make all rolls?
-Be careful! -[chuckling]
[Richard chuckles]
I mean, it's downhill with cobblestones. He could really kill himself.
[off-screen] Delicious, but I think I'm good with sandwiches for a while.
Whoo-hoo! [laughs]
[Phil off-screen] Plus, Maria Maria is known for its desserts.
[waitress] These are chocolate cookies with salted caramel and peanuts.
That's called an alf--
-[Natalia] Alfajor. [laughs] -[waitress] Alfajor. Yup. Mm-hmm.
And this is the berline with manjar
and dulce de leche cream.
[gasps]
-Both the same? -[waitress] Yeah.
-[Natalia] Yes. [laughs] -So you don't fight.
-Because I was going to fight. -[Natalia and Richard laugh]
I was going to fight, and I was going to lose.
[laughing] Of course.
Mm!
Oh, these cookies. They're like if Oreos were made by angels.
[bell tolling]
That sound. Is that happening outside my head?
[Richard chuckles]
Mm! [laughs]
I could eat a box of these.
-Please. -Wow.
[off-screen] Now to make short work of this dulce de leche donut.
Oh boy. Wow, this is heavy!
-No, please. -This is, like, three pounds.
[laughing] Yeah.
That's the heaviest donut I've ever lifted in my life.
-Did you ever see-- You ever see Scarface? -Yes.
[laughing]
Say hello to my little friend.
[laughing]
Wow.
Mm.
[Natalia] Mm…
Nice?
-[Natalia laughs] -[Phil] So nice.
Life is good.
[laughs]
Soon, I will need new pants.
[Natalia chuckling]
[Phil] Should I show you a picture of my dog?
[whines]
That's the reaction.
[pleasant music playing]
Here's a word of advice: plan for more than a day in Valparaiso,
because it's already time for me to head back to Santiago.
[music fades]
[gentle traditional music playing]
When I arrive at a new place, I like to get an overview.
So, fortunately for me,
the tallest building in South America just happens to be in Santiago.
This is the Gran Torre Santiago,
and we're going to the very top, the Sky Costanera.
Nice view.
[music intensifies]
[gentle music playing]
Today, I'm visiting what is called an ollas comunes,
or common pot.
It's kind of a soup kitchen created within communities here,
where neighbors feed neighbors.
Hola.
Hola, Phil, hello!
-Hi, how are you? -I'm Fernanda.
Hi, Fernanda.
Hi, I'm Isidora.
-Hi. -I'm the sister of Fernanda.
-Hi. -We are sisters.
-Oh, very nice. -Yeah.
[Phil] Isidora and Fernanda run a foundation called Por Todas,
which supports a network of common pots throughout Santiago.
Alvaro Romero is an award-winning chef
who consults with similar organizations around the city.
Por Todas stands for all women,
and what we are doing is working with these women
that are the leaders of these soup kitchens.
The ollas comunes here in Chile.
To develop community projects. But they-- I mean, they are the stars.
-[Isidora] Yes! -We're not the stars. They are the stars.
During the pandemic, some days they could feed 400 people.
In one day?
-One day. -[Phil] Wow.
Can we see the stars?
Phil, she's Gloria, she's the president of this community center.
There's the other one. Natalia.
Hi, Natalia.
-I like meeting the heroes. -Yes. And Violeta. She's the actress.
[women laughing]
[Isidora] When you need to have fun,
-Violeta is the person. -[Phil] Violeta!
Yes! [humming]
[laughs]
Today, they're making a stew for their neighbors.
People bring their own containers?
-Like Tupperware. -Tupperware, yes.
If the Tupperware people are watching,
they can send you some more containers.
[laughs] Of course! Tupperware, we need you!
[Phil laughs]
We're expecting to come, more people. And you can…
-Good. -[Isidora] Yeah? Yeah.
-[Phil] Hola! -Hola!
Señor, for you. And also for you.
-[Phil laughs] -Muchas gracias. Muchas gracias.
-[in Spanish] Greetings to all in TV land! -Ah!
Thank you!
[woman] Ciao!
[in English] I like what you like.
Oreo, that's very typical, very Chilean.
It's the best cookie in the world. This is your first Oreo?
It's good, right?
-But now, this is-- this is called? -This is called palomitos.
Palomitos.
What do you like better, palomitos or Oreos?
[translating into Spanish]
[Fernanda] Oreos.
[all laughing]
-[Phil] Now you're an American. -[Fernanda laughs]
-[Phil] Are you Nelson? -Sí.
Nelson!
-Un momento. -[Nelson] Gracias.
[Phil] You like Oreo cookie?
[Isidora translates into Spanish]
[Phil laughs] Ah!
Palomito?
-Gracias. -All right.
[Isidora laughs]
-Ciao, Nelson. -Ciao, Nelson.
[Isidora chuckles]
[Phil] When I walk in the door and I see everybody's beautiful face
and everyone's spirit,
it-- it brings it home.
[Isidora] Ah.
Is this your daughter? Can we take a photograph together?
[Isidora] Of course.
[Isidora and Fernanda speaking Spanish]
-[camera shutter clicks] -[Fernanda speaks Spanish]
This idea has expanded to 70 locations around Santiago.
It's very amazing what Isidora and Fernanda are doing right now,
because it's not just food.
They have a corner with technology, can give you education to the people.
-Great. -[Fernanda] It's a dream that they had.
So it's not our project, it's their project.
Isn't it nice that Amy Adams could come here and do this.
[all laughing]
[Phil] And if you'd like to donate to Por Todas,
just go to this link.
And, by the way, you can work off any treats you might've had, just outside.
-[Richard chuckles] -[girl speaks Spanish]
Can you do it?
[pleasant music playing]
We race, okay? Ready?
[Richard chuckling]
[girl speaks Spanish]
Ah!
[Phil pants]
[girl speaking Spanish]
[gentle guitar music playing]
My new friend Alvaro Romero is taking me to lunch with two of his friends,
Chef Gabriel Layera and Benjamin Nast.
I had lunch at Benjamin's gastropub, Demencia,
earlier this week, along with his colleague Consuelo.
[Alvaro] This is Chilean oysters. This is from Chonchi.
Wow!
[off-screen] But for dinner, we're at Gabriel's restaurant, La Calma.
Like "the calm before the storm."
-[Alvaro] Cheers. -Cheers! Salud!
-Salud. -Salud.
I love being with you guys. Thank you.
-[Gabriel] Thank you for coming. -I like a consortium of chefs.
These guys are all pals. They're great friends.
They have so much fun together.
They drink a lot of pisco sours, they tell me,
and today will not be different.
Oh!
[Benjamin] Look at this!
[laughs]
Alvaro and Benjamin insist that you can't understand Chilean cuisine
until you've eaten here.
The representation of Chile is this guy.
I think here, honestly, is the best.
They cook every mussel, every product of the ocean.
I love you.
[all laughing]
-You know-- -I know that.
Yesterday, at night, we were fighting each other, like--
No, I'm not the fighter.
I am the Dalai Lama of this situation.
The thing is, sometimes, we fight.
-Like every family. -We have different personalities here.
But we love each other so much. That's why we are here.
-[Phil] These plates-- -Now, let me explain this.
Clams, oysters…
-This guy I don't know. -This is a sea snail.
-[Phil] Sea snail, ah. -We've got 30 varieties of sea snail.
-[Benjamin] Of course. -Isn't that beautiful, the curl.
Exactly.
[Gabriel] Go, Phil, go.
-[Phil] Go. -[Alvaro] It's a challenge.
-Not for me, look, I'm a professional. -You're a professional.
Yeah, you're… [laughs]
[Alvaro] Touchdown, Phil.
Just a little bit of mayonnaise to make it good for us.
-[Phil] All together. -Cheers.
[laughs] Cheers.
This is a first for me, toasting with a snail.
[Richard chuckles]
Mm!
Yeah, yeah, yeah.
[Gabriel] This is abalone. We call it loco.
"Crazy." Yeah.
The people get really crazy, it's like the season of locos…
-Is loco. -…and everyone is loco, loco, loco.
-Should we do it? -Yeah.
-[Phil] What do you do, dip it? -Dip it, or try it first raw or with lime.
-Lime. -[Alvaro] It's super soft.
-[Phil] That's fantastic. -[Gabriel] And it's great.
-That's crazy. -[Benjamin] It's crazy.
That's loco.
-It's loco! -Loco!
Yeah.
So when-- when we get it in the United States,
the abalone,
it has the consistency of-- of rubber bands.
Do you think the abalone that we're getting is just prepared badly?
Or is it the type of abalone?
Different type of style of cooking.
If the cooking went wrong…
-[Benjamin laughs] -…you can't eat it at all.
You can't save it?
[all] No.
You can't save it. You can't bring it back.
The chef has that power.
The chef has the power to make you the best moment of your life
or maybe the worst, yeah.
Maybe the worst few days.
Exact-- Also.
-A few. Yeah, more than one. -[Benjamin] Also.
-[Phil] Hello. -[waiter] Hello.
What do you got there?
[waiter] This is piure.
[Alvaro exclaims, laughs]
[Phil] Hold on. Wait.
-Wait, this is my enemy? -[Alvaro] Yeah.
[Phil] This is beginning to feel like a hazing ritual.
I'm gonna try to be your friend, okay?
-Okay. -Get focused.
-[Gabriel] Piure's served like this. -Okay.
"Preparate" it, you know? We call it mariscal.
Like, it's a style of ceviche.
-Lemon juice, clam juice… -[Phil] Mm-hmm.
…olive oil, onion.
-It's gonna change your mind. -No fear, Phil.
All right. I feel like I'm being rehabilitated.
-[Benjamin laughs] -Good luck.
[Alvaro speaks Spanish]
Explosion.
-A ton of lemon, garlic and onion-- -[Gabriel] It's a salad.
Piure is very strong. You got to put strong things on it.
-[Benjamin] A punch in your face. -I wanna punch somebody.
[laughs]
[Phil off-screen] Where's Richard?
Such variety of sea creatures.
Some of the best on Earth and some things you've never seen before.
But if you're a fan of sea urchins…
-Wow! -Look at that size.
People!
Not only very good ones, very big ones.
-Welcome to Chile, Phil. -[Phil] Yes!
-This is beautiful. -Biggest one I ever saw. Really.
[Alvaro] And the flavor and the texture…
[pleasant music playing]
This is crazy luxury.
-Heaven. -[laughs]
[mellow music playing]
[gentle guitar music playing]
[music fades]
-Hey, Google. Call Pam Adlon. -[video call rings]
You guys, it's Uncle Phil!
Oh!
Mazel tov. Hello.
-Uncle Phil! -Hi, sweetie. How you doin'?
-I'm good, how are you? -Look how good you look.
Who else is there?
[Pamela] Look, it's Uncle Phil!
-Hi! -[Pamela] That's Lizzy and Jack.
And this is Luke, Rocky's boyfriend.
-We love him. -Oh! Welcome to the family.
-[Pamela] And this is Kathy. -Kathy, hello.
[Pamela] And guess what she just brought?
We have this.
Yes, everyone likes that. What a nice plug for them.
[both laugh]
Oh, wait, are we live?
We are live. You're on. You're all over the world, on the Netflix.
Oh my God. You guys. I'm-- I'm on television.
-[laughs] -With Phil Rosenthal.
I'm so happy to see you.
I love seeing you.
I'm so proud of you. You're-- You wrapped season five of Better Things,
my favorite show.
Thank you. Well, Somebody Feed Phil is my favorite show.
Look how we do that. You see how it… This is how show business works.
We wrapped about a month ago…
-Yeah. -…in, uh, the UK,
and I'm in post right now, and we have delicious content.
So do I! What a good segue!
Have you ever had a Chilean empanada?
[Pamela sighs]
Oh God.
-It's like… It's like ham and cheese. -Oh God. Oh God.
Get me a burger.
[Richard laughs]
Empanadas Paola meet Los Angeles Apple Pan.
Hickory with cheese, baby!
[laughs]
Phil, bite into it sensually.
-Do it sexily. -You ready?
[Richard and Pamela laugh]
Sexy enough?
Get Monica on the phone for me.
[laughing] Tell her I understand.
How did this happen?
[laughing]
How?
We've come to the part of our show where we ask brilliant, funny people
to do a joke for Max.
Oh boy.
-Okay, I'm a terrible joke teller. -No, you're not.
Please forgive me because I'm gonna mangle it.
-What a buildup. -Here we go.
-Yeah. -I'm all about the buildup, Phil.
-[laughs] -You know this.
Old Mr. Rosenthal is laying in his deathbed,
and he's-- he's-- he's just on the brink of-- of crossing over,
and-- and all of a sudden, he smells-- smells something.
And he turns to look at the door of his room,
and his grandson walks by.
He says, "Tatala. Tatala, come here. Come here."
"What is that delicious smell I'm smelling?"
"Is it your mother's brisket?"
"I don't even know…" He says, "Go, go, go bring me a plate."
"I don't have too much longer."
His grandson runs downstairs.
A few minutes later, he runs back upstairs into the room empty-handed. No plate.
And the-- his grandfather says, "Tatala,
-where is my plate? Where's my brisket?" -[chuckles]
And his grandson says, "Mom says it's for after the funeral."
-Yes! Excellent joke. -[Richard laughs]
Excellent joke.
[laughs]
-This is my other favorite one. -Do it.
The waiter comes over to the table of Jewish mothers and he says,
"Just checking on you ladies. Is ev-- Is anything all right?"
[Phil and Richard laughing]
Shit.
Goddamn it!
[Richard laughs]
-I can't tell jokes. -You're very good though.
Not my thing.
No, you're just-- You're getting in your own way.
I'd rather zabble with you.
Zabble, she knows. See, this is family.
-I learned it from you. -I know.
Pam, uh, kiss all your daughters and all their friends for me.
-I will. -Kiss yourself, kiss your mom.
I love you, I'll see you soon.
Okay, bye!
We love you, Pam.
-[Richard] Thank you. -Love you.
-You guys turn it off. I don't know how. -[Richard] All right.
[laughing] Just keep waving forever.
-Bye! -Bye.
Uh, there's one more thing I want you to see,
but only if you like spectacular.
[gentle guitar music playing]
Maybe the best thing about Santiago is how it's situated,
surrounded by the Andes Mountains.
This is only an hour from the middle of the city.
It's our last day.
You know we like to have a little reunion of all the friends we made.
-Hola! -[all] Hey!
[Gabriel] Hi, Phil! Whoo!
-[Díaz] How are you? Hi! -[exclaims]
And we were lucky enough to get invited to this wonderful place.
It belongs to a friend of our fixer, Cata.
-Hi! -[laughs]
[Díaz] You don't have a glass, I'll get you one.
-[Carolina] How are you? -[Phil] Who's this? You brought a kid.
This is, eh, our daughter Mia. She's kind of sleeping--
Oh yeah, I, uh-- I know the feeling. I like to sleep too.
-How are you, Phil? -Very good.
I like your hat, it's very cute.
Yeah, very cute.
Ah!
-You need this. Cheers. -Gracias. Salud.
[man] Thanks for coming to Chile.
Bless you. Thank you.
-Cheers. -I love you. I love being with everyone.
[Alvaro] The view.
[Phil] I've never been in such a spectacular setting for a barbecue.
[man chuckles]
And today, all the chefs are gathering,
and they got another chef, Paolo, to cook a feast.
This is a very light, uh,
-vegetarian meal, don't you think? -[man laughs] Yeah.
Wait for it.
-[Phil] I know. -[Rosario] Paolo!
Paolo!
[woman cheers]
-Okay, everyone. -Yes. Beautiful. Wow.
[woman] A very Chilean meal.
Are you guys getting this? It's a feast.
This is crazy.
-Yes, hello! More! -There's more.
[traditional flute music playing]
Hello, Rabbit.
Wow!
I-- I think you should come more often, so we can have this dinner again.
-Oh yeah? -We'll miss you.
Now I know why they like me. 'Cause they don't eat like this every day.
Yeah.
[Rosario] We're gonna miss you.
[woman] More again.
Oh, hello, more.
-Did you like the avocado? -[Phil] Yes, I like it.
[off-screen] The food is exceptional. The setting is exceptional.
Oh, and most of all, the people are exceptional.
I feel very lucky. Thank you.
[gentle music playing]
I'm so happy I got to discover Chile,
especially during this important time when Chile is rediscovering itself.
Because you can feel the excitement of hope everywhere you go,
in everyone you meet.
It makes me so happy.
Hey, maybe we could all learn a little something from Chile.
Well done, Chile.
[birds chirping]
-[Díaz] Cheers. -[Phil] Cheers.
Next time at my house.
Okay!
[Gabriel cheering]
[woman] Save space for the dessert.
[Phil] What?!
[pleasant music playing]
[closing theme song plays]
♪ So come sit at his table ♪
♪ If you're happy Hungry, willing, and able ♪
♪ To see how breaking bread Can turn a stranger right into a friend ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing He asks in return ♪
♪ Somebody feed, somebody feed ♪
♪ Can somebody ♪
♪ Somebody feed Phil? ♪
♪ Somebody feed him now ♪