♪ >> anthony: so, i'm trying to understand buenos aires. and i've only got a week. ♪ ♪

♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la ♪ sha, la, la, la, la, la ♪ ♪

>> anthony: kind of amazing they work. you know? i still, like, i look at a plane and i'm figuring, "i understand scientifically how they fly, but it doesn't look like it should work." >> nicolas: no, it doesn't. >> anthony: that's a big hunk of metal. >> nicolas: yeah. >> anthony: and who are these people? they're waiting for friends to arrive? or, no? they're just here lookin' at planes. >> nicolas: yes. it's popular to come here and you watch a couple of planes come and go. >> anthony: the whole family. >> nicolas: yep. >> anthony: buenos aires --

capital of argentina, second largest country in south america. it's got a quirky, unique character all its own. it looks like no other place, and it feels unlike any other. >> nicolas: whoa. silence. >> anthony: yeah, right? it's very pretty here. i mean, it's really beautiful. i'm glad i came in the summer. it's, when it's quiet, got, sort of a mournful, sad, sweet quality that i like. fits with the architecture.

where does everybody go? like, now, where is everybody? >> francis: the city's empty. the month of january everyone go for holidays. >> anthony: january and february are the hottest months here, middle of summer, and most porteños who can afford it get out of town to cooler climes. >> francis: they go to uruguay or mar del plata, which is our beach, or to patagonia or to the north. i have a home in patagonia. >> anthony: uh-huh. >> francis: far away from any restaurant. it has no internet, no electricity, no phone. >> anthony: i mean, it's a little anti-social. for a guy who's a communicator, you're all over television.

>> francis: yeah. i'm not very social. >> anthony: chef/restauranteur francis mallmann is one of the biggest and most influential figures in latin american gastronomy. a tv star, head of a restaurant empire, and now, in middle age, gives delightfully few -- about anything unimportant. >> francis: this is a restaurant i love, carlitos. he serves you whatever he has, there's no menu. >> anthony: of all the places in the world that francis mallmann can eat, and has eaten, it's this place he wanted to take me. bodegón don carlitos. >> francis: it's him and his wife in the kitchen with the two daughters. there's nobody else. and they've been open for 45 years. >> anthony: an unassuming, family-run joint across from the soccer stadium. so, who are the customers, ordinarily? >> francis: he, you know, he doesn't have prices. it's fun because you see very simple people and if you look, sort of, wealthy and elegant you'll get a big check and, if not, you'll get a small check. that's the way it works.

ah, this is carlitos! carlitos! >> anthony: how do you do, sir? >> carlito: welcome. >> anthony: thank you. oh! beautiful. i will grab this guy. there are go he sides tango and fútbol, or soccer as we call it. there's beef. porteños, as residents of buenos aires are called, like beef, and meat in general. but, particularly beef. that's fantastic. man, i love this place already. >> francis: yes, i love meat. i eat meat every day. la morcilla. >> anthony: now that's exciting. this is one of my favorite things on earth. >> francis: yeah. >> anthony: love it. now, it's a proud country. i mean, one of the stereotypes is that argentinians are too proud, that they're full of themselves. vain, proud. if this is so, why is psychotherapy so huge in this country? i mean, this is the kingdom of doubt. >> francis: you know, my kids have been to the shrink since they're 8 for a year or two.

just, "yeah, oh, we'll go to the shrink and talk to someone who you don't know." >> anthony: right. >> francis: "with whom you can say whatever you want." i did it myself a couple of years when i was 30. >> anthony: i mean, it's an extraordinary thing because in many cultures to confess that you need to even confide in someone is seen as a sign of weakness. here everybody does it and in no way frown upon it. >> francis: mm-hmm. >> anthony: it's kinda cool 'cause i could use, i could, really, i could use somebody. i need somebody to talk to. >> francis: have you ever done it? >> anthony: um -- i was a teenager. my parents caught me with drugs and as part of the deal to, uh, stay out of, stay out of trouble i saw a therapist briefly. meet mariana, my therapist. argentina has the distinction of being home to more head-shrinkers per capita than anywhere else in the world. >> marina: so, tony, what, what

brought you here? >> anthony: what brought me here? uh, well, things have been happening. like, uh, i will find myself in an airport, for instance, and i'll order an airport hamburger. it's an insignificant thing. it's a small thing. it's a hamburger, but it's not a good one. suddenly i look at the hamburger and i find myself in a spiral of depression that can last for days. george orwell said something that really upset me when he talked about human beings are essentially tubes into which we shove food. >> marina: mm-hmm. >> anthony: and this is my job. i travel around the world with these people and, and they turn on the cameras and then, for a certain period of time, my job is to shove food into my face. and -- >> marina: and what's wrong with that? >> anthony: um -- >> francis: you have to eat.

>> anthony: ah! look at that. they're just not messing around here, right? >> francis: it's beautiful. i mean, no, no, no, no, no. it's perfect food. >> anthony: wow. i mean, it's really unnecessarily delicious. what kind of food is this? where is it rooted? >> francis: between italy and spain. and, then, a bit of the gaucho too, with the meat. the way he cooks it. la boca, this neighborhood, is very italian. they say that this is where tango was born in this little street two blocks away here called caminito. and where does that come from, emotionally? the need for tango. why here? tango is extremely sad. it's about love, about despair, it's about poverty, and the

dance, i think, is one of the most elegant dances in the world. you know? when they barely move and suddenly they stop. when they stop, you know, you tremble because you feel that the man is, sort of, inside of her, almost. and then he goes on. ♪ ♪

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>> anthony: it's crushingly lonely. i travel over 200 days a year. so, i had this dream again that i've had as long as i can remember. i'm stuck in a vast, old, victorian hotel with endless rooms and hallways trying to check out, but i can't. i spend a lot of time in hotels but this one is menacing because i just can't leave it.

and, then, there's another part to this dream, always, where i'm trying to go home, but i can't quite remember where that is. >> marina: hm. are you alone? >> anthony: i'm alone in this dream, yes. >> francis: in my heart, what i like about buenos aires and argentina is that we take time to sit down and have lunch every day. >> marina: tony. >> anthony: hungry? >> marina: yeah. i'm always hungry. >> francis: and they finish lunch and they stay until one hour more with their friends and then they go to work or they have a siesta. >> anthony: big nap. >> francis: and then a nap. >> anthony: very important. i totally am onboard with that. >> francis: yeah. >> anthony: on the outskirts of town in the roaring summer heat

the fires still burn hot. a tempting miasma of meat fills the mid-afternoon air. on the parrilla many parts of once living things sizzle and char for the pleasure of those porteños who remain in town. like, mariana, my new therapist. wow. what? >> marina: wow. >> anthony: wow. i don't think that's enough. meat is king and fire and we shall go hard in honoring the flame. my god. i don't know where to attack this first. >> marina: all of this, we call it achuras. >> anthony: achuras. >> marina: kidney, sausage, which is chorizo, black sausage, which is the mocilla here. oh. >> anthony: and this is the, eh, famous intestine, right? >> marina: yes. >> anthony: after a week or two here even confirmed carnivores like myself will fall to their knees praying for a vegetable. so, is this normal, like, lunch for people? >> marina: yes, definitely. >> nicolas: tell me, what, what

did you do during your time in buenos aires? >> anthony: ate a lot of meat. >> nicolas: yeah. >> anthony: you have any vegetables in this country at all? >> nicolas: you know, there are a lot of vegetarian people here. >> anthony: yeah, right. >> nicolas: and they eat -- >> anthony: chicken. >> nicolas: my wish, chicken is a vegetable, isn't it? >> anthony: why is therapy so big in argentina? because it, i mean, the country also has this gaucho tradition, a very macho tradition. >> marina: yes. that's what therapy is for. they can do it there. >> anthony: they can. so it's okay? >> marina: yeah, it is okay. >> anthony: see, as new yorkers we tell each other everything, you tell strangers all of your problems. we overshare. >> marina: well, people here don't overshare. >> anthony: no. i feel like a quasimodo, the hunchback of notre dame. >> marina: yeah. >> anthony: if -- if he stayed in nice hotel suites with high thread count sheets that would be me. i feel kind of like a freak and

i feel very isolated. i communicate for a living, but i'm terrible at communicating with people i care about. i'm good with my daughter. an 8-year-old is about my level of communication skills so that works out. >> marina: oh! my god. >> anthony: that was just the vegetable course. >> marina: yes. >> anthony: later i'm going to have a nap. that would be a porteño thing to do? if i could -- >> marina: eh, the nap? >> anthony: yeah, have a nice -- >> marina: it's more, it's much more, eh, it's more like people from the provinces. from the -- >> anthony: right. well, that's me. i'm a country -- no, i'm not. i'm not a country boy, actually, but i'm a city boy, but i do like naps. so, regular people all summer long, you're stuck in buenos aires. what do you do? >> marina: go for a barbecue, go out for dinner. you have a lot of shows and concerts and music.

>> anthony: so, what's the best season? the best time of year for you? the best money, the best, uh, business? >> mario: that season, the summer. >> anthony: in the summer? >> mario: the summer, yeah, yeah. >> anthony: now? >> mario: now. yeah, yeah, yeah. >> anthony: why? 'cause it's tourists? >> mario: european people or from the north, from the states, canada. >> anthony: right. >> mario: 'cause it's cold. now they come in the summer. >> anthony: right. all hail the waiter. the career server. that great, disappearing species of proud, well-trained specialists. members of the service industry who trace their roots back to the great hotels of europe and beyond into history. those who remain, like this man mario, we salute you. so, how many years in the dining room? a lot? >> mario: yeah, i started when i was 17 years old in a restaurant. >> anthony: 17? >> mario: 17, yes. >> anthony: the people who work in the kitchen, one type of personality. the people in the dining room, you need to be more sociable. >> mario: i like very much to

speak with all people in the whole world. >> anthony: mm-hmm. >> mario: and, i speak a little english, a little german, i speak german very well, italian, portuguese -- >> anthony: a friend of mine who's worked in the business a long time, he tells me, "whenever a man comes into the restaurant with a woman they never say, 'oh, mr. so good to see you again.'" >> mario: no, no, no. no. no, no, no, no, no, no. >> anthony: you don't know if the woman is his wife or someone else and if you say, "ah, so good to see you again," they say, "what do you mean again? i thought you said i'd never -- you'd never been here." >> mario: no, no, no, no, no, no. i remember when i was 18 years old i was in a restaurant working, comes in a man with his wife and say, "ah, how are you dr. rodriguez? always you go to the night club?" >> anthony: ooh. >> mario: that man wanted to kill him. >> anthony: right. big problem now. >> mario: no, of course. no, never must, never must say these things. >> anthony: if you're a cheap tipper, by the way, or rude to your server, you are dead to me.

you are lower than whale feces. 20, 30 years ago waiting was a profession. >> mario: yeah, yeah. oh, yeah. >> anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside -- >> mario: i make everything. >> anthony: right. so, steak flambé. >> mario: yeah. >> anthony: no problem. >> mario: no problem, no. >> anthony: right. crepe suzette? >> mario: crepe, crepe suzette, of course. every these things i do it, yeah. >> anthony: all of this, of course. >> mario: yeah, yeah. i know about it. >> anthony: fold the napkins and -- >> mario: yeah, yeah. all that, yeah. >> mario: i remember when they started in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it's more simple. all come in dish, they put them in, yeah. >> anthony: right. in france no more. you don't see it. >> mario: no more, no? >> anthony: no. in the michelin restaurants you don't see it. >> mario: nowadays the people are more simple, yeah? >> anthony: 'cause they're easy.

>> mario: yeah, yeah. easy, very easy. they say, "give me red wine, give me white wine, no problem which one." this work what i do in a way that is slowly melting away. that's a pity. i suppose 15 years or 20 more years it's finished. >> anthony: to the old style. cheers. >> mario: cheers. you too. we just got to take it one game at a time. next question. odell. odell. can you repeat everything you just said? my livestream won't load. (blows whistle). technical foul. wrong sport. wrong network. see you need unlimited on verizon it's america's largest most reliable 4g lte network. it won't let you down in places like this. even in the stke zone. (laughs). it's the red zone.

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your entire dvr. top networks. and live sports on the go. included with xfinity tv. xfinity, the future of awesome. >> anthony: who do porteños see themselves as? i mean, do they say, "well, i'm argentine. i'm from argentina." or do they say, "well, my people came from italy," or, "my people came from --" >> marina: si, or from spain. the porteño itself there, there is a -- like, from another planet. "no, i'm porteño. i'm from buenos aires. i'm different from anybody else." >> anthony: i tell stories for a living. i write books. uh, i make television.

a reasonable person does not believe that you are so interesting that people will watch you on television. i think this is evidence of a narcissistic personality disorder to start with. >> marina: do you think you had a narcissistic personality before you start to be in a, like, a public person or after that? >> anthony: before. i think before, probably. yeah, i think always. so, nothing to be done. ♪ ♪

>> francis: it's a spread of so many thoughts, buenos aires. you have, you know, the life of the musicians, which is very important here, the tango, all the artists, and you have, sort of, the corporate world which is always boring. eh, and on the edge you have in the very poor neighborhoods all these hundreds of thousands of children that run behind a ball and they want to be soccer players. and they have a dream, it's all they have. and, they know the faster they run, the harder they hit that ball, the better they move around it, maybe they will get it. >> soledad: hey! >> anthony: chef. do you do this all the time? >> soledad: like, eh, once a week. >> anthony: this late at night? >> soledad: yes. >> anthony: it's way too late for me.

restaurant subculture, depending on where you are, can revolve around a number of activities, not all of them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay. this was a distinguishing feature i was, frankly, unprepared for. so, everyone here work for you? >> soledad: well, we have, like, two teams. you know? he's the chef of legrill. it's a parrilla. >> anthony: yes. >> soledad: and close, like two blocks, we have chila, and i'm the chef. >> anthony: of course. >> soledad: and we have the two teams. >> anthony: right. chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. >> soledad: we, sometimes we were ignorant of our culture, traditions. we have a lot of products, not only meat. >> waiter: un bife solo a punto, por favor.

>> anthony: it's 1:00 am and tonight it's a blood match between the crews of chila and its sister restaurant, legrill. >> soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that's, that is our identity. >> anthony: it's pretty rich traditions. >> soledad: yeah. do you want a drink? >> anthony: what do you have? >> soledad: so, eh, we have fernet. >> chef: fernet. >> soledad: we've been drinking a little bit. >> anthony: oh, good. >> soledad: we are used to drink aperitifs, the digestives. it's good for your stomach. >> anthony: right. >> soledad: you know? you know? >> anthony: so it's healthy. >> soledad: yes. >> anthony: okay, good. i ain't playin' no soccer. alcohol and meat in tube form, however, are more familiar to me. >> soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so -- >> anthony: sweet. so it's got some funk. >> soledad: yeah.

>> anthony: i don't know whether it's the television or the 30 years in the restaurant business. i just, i never understood how normal people lived. you know, when i was a chef, i worked all day, i hung out all night with other cooks, other chefs, other restaurant people. you know, like, i really love, like, barbecuing on vacation in the backyard. i love cooking for my daughter. i like doing these really normal, mundane things because i never got to do them before. so you've been in the restaurant business a long time. >> soledad: i started here in buenos aires. >> anthony: right. >> soledad: eh, 18 years ago. >> anthony: right. but, wait a minute, cooking was not your original plan. what was the, the original plan was -- >> soledad: law. >> anthony: law? >> soledad: yes. >> anthony: but why would you do such a foolish thing? i mean, there's no money in cooking most of the time. back then it was a business dominated entirely by men. >> soledad: i was, i was not feeling good with myself, you

know? em, i said, "maybe i want, i'm going to be a really good lawyer but i am not going to be happy in my life." >> anthony: so, right away you said, "okay i'm gonna cook" and you went to bocuse. to, uh, institut, eh, paul bocuse. >> soledad: yes. in lyon. >> anthony: i've been, i've been. >> soledad: yes? >> anthony: yes. it's a tough school. >> soledad: yeah. >> anthony: very, very traditional. >> soledad: for me the experience of france was really hard. >> anthony: oh, i can only imagine. >> soledad: you know, latin american woman from argentina, speaking less, few french. i cry all night. call my mom and she, she told me, like, "sole, go on. keep going, keep going, keep going." and, i always said when i have the opportunity of running my own kitchen i'm not going to repeat any of the things that they did to me. so, till now i did it okay.

you know? >> anthony: good for you. you know, all these tough guys they're all big babies anyway. like, the first women who came into kitchens when i started back when it was all men, one woman would come in and pretty soon all the guys are, like, going, crying to them with their problems. it's like, you know, "please be my mommy." you know? i'll be --" you know, "tell me what to do." >> soledad: what to do. i think we are ready for chorizos, eh? >> anthony: the delicious, delicious choripán is an iconic street food around here for reasons that are immediately obvious once you bite into one. oh, that's good. i needed this badly. [ soledad laughs ] >> sam: che! >> soledad: this is argentinian style. it's beer with coke. >> anthony: beer, no.

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so be wise all take new xyzal®. >> anthony: who's here? it's summer, right? >> man: uh, well, that's a very interesting question. >> nicolas: a lot of lower-class people that cannot go out for a holiday, they stay here and they make the party happen in their own neighborhood. ♪

>> anthony: now, how long is carnival season here? >> nicolas: uh, it goes on every weekend for a month. >> anthony: a month? >> nicolas: yeah. >> anthony: carnival is different in argentina, decidedly different. in every barrio in buenos aires there are celebrations with over a hundred murgas, as they're called, taking to the streets, traveling from barrio to barrio by bus doing their thing. >> anthony: so, they're like neighborhood teams? >> man: yes. every neighborhood has one or two of these murgas, and they start in one neighborhood and then go to another and then go to another. uh, and it's healthy competition between every neighborhood. ♪ >> anthony: these guys are murga los amontes. they are from la boca which, according to the guidebook, is an old industrial neighborhood in the port district known for historic buildings and no small amount of crime.

is there, like, a parade? a block party? >> nicolas: it's a little bit of each. this is not like rio carnival. you have a cute parade with lots of men in it. >> anthony: right. ♪ you know, we do a lot of different scenes, most of the meals, or, i drive sports cars, i've jumped out of planes, but there are a few things that terrify me. carnivals. i'm not, i -- i'm afraid of clowns.

hor-horrified. people dancing, crowds. you know, i've lived a long life without ever going to carnival in rio or, or mardis gras. i don't like it. and, there's something frightening about crowds, too. i mean, what if they all decide to do one thing at the same time. starts as a party, five minutes later it's like nazi germany. >> marina: yeah. >> nicolas: well, it's a pity that you, you, couldn't show you the whole carnival stuff. >> anthony: eh, i'm okay. this is perfect for me. i'm sitting down, i'm drinking beer, it's all right honestly. >> nicolas: it has the common roots with brazilian carnival

and uruguay carnival but in each place took different way. in brazil it was more for the spectacle and, uh, the lights and here it's more about the pride of, you know, of the neighborhood. >> anthony: thank you for that. ♪ ♪

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♪ >> anthony: this romanticism, this, uh, sadness, this, uh, love of sadness. what was it about the history of argentina that allowed this to take root? >> mico: from a difficult life. from a life, you know, living in a little room but always with the glory and the dream of a night out. of the man who has his beautiful hat for saturday night.

and then, next morning, you know, em, reality's back. >> anthony: who's left in the city? who else stays? >> mico: who else stays? well -- >> anthony: construction workers? >> mico: construction workers. this building. it's a big one. it's 18 stories. >> anthony: right. >> mico: it's in the middle of capital federal, from the center of buenos aires. >> anthony: right. >> mico: so, it's going to be an expensive building. >> anthony: so who is going to live here? >> mico: i don't know. people with money. >> anthony: i mean, you know, how's the economy? >> mico: the economy? it's crazy. it's, eh -- >> anthony: some people doing good and some people not doing so good. >> mico: yeah. the middle class has been disappearing. >> anthony: they tell me that everybody in argentina sees a psychologist or a psychiatrist. is this true? >> mico: it's true. >> anthony: everybody? >> mico: yeah. well, not everybody. people that can afford it. but --

>> anthony: right. >> marina: so, let's go back to the first question i asked. what brought you here? >> anthony: i'd like to be happy. i'd like to be happier. i should be happy. i have, you know, incredible luck. >> marina: mm-hmm. >> anthony: i'd like to be able to, you know, look out the window and say, "hey, life is good." >> marina: and you don't. >> anthony: nah. [ marina laughs ] i'm not gonna get a lot of sympathy, uh, from people, frankly. i mean, i have the best job in the world. let's face it. i go anywhere i want. i do what i want. look, that guy over there loading sausages onto the grill that, that's work. this is not so bad. it's all right. i'll make it. >> marina: it's not so bad. yeah. ♪ >> anthony: if people work hard like they do in construction it is expected that they be well

fed and in buenos aires well fed means, yeah, you guessed it. how often do they do this? >> mico: once a week on fridays. they used to do it every day but economic, you know, the meat is really expensive. >> anthony: meat's really expensive now. >> anthony: meat's really expensive now. ♪ >> mico: i always remember, you know, walking down the street and you just smell the -- >> anthony: you smell it from the construction sites. >> mico: yeah, yeah. >> anthony: so most construction sites they do like this? >> mico: mm-hmm, everyone. ♪ >> anthony: mico, lead singer of octaphonic. >> anthony: hola. >> anthony: like nearly every porteño -- >> anthony: sweet. >> anthony: -- he knows good beef -- >> mico: gracias. >> anthony: -- and where to find it. >> anthony: mm. it's good. if you work hard you need a big hunk of meat. >> mico: it's a, you know, from the low, low chain of the meat but it really has a lot of fat and it's --

>> anthony: right. good for you. >> mico: yeah. he says that we need some wine, red wine. >> anthony: yeah, right. >> mico: i saw some construction sites that they have -- >> anthony: that they serve wine? >> mico: yeah. yeah. >> anthony: man. >> mico: i guess, uh, the owners of this construction especially are strict about it. >> anthony: i'd be a little nervous. >> mico: yeah, of course. >> anthony: guys up on the top floor -- >> mico: 50 meters, yeah. >> anthony: so, where are most of these guys from? [ speaking foreign language ] >> mico: we, we got one from paraguay here. a lot from argentina. >> anthony: from buenos aires? or from outside of buenos aires? >> mico: usually from inside, from the provinces. >> anthony: and how long has the job lasted? >> mico: i was asking. it started one year and a half ago. >> anthony: wow. that's a long time. >> mico: mm-hmm. >> anthony: how much work is there? a lot? a little? i mean, after this another job? [ speaking foreign language ] >> mico: yeah.

i guess they jump from, from construction to construction. >> anthony: so they're working regular, always. >> mico: yeah. mm-hmm. ♪ >> mico: it's hard to get back to work after having that. >> anthony: yeah, i would just want to go home and sleep. >> mico: mm-hmm. ♪ what makes preference "worth it"? superior preference haircolor by l'oréal. preference is worth it because it's luminous color with incredible shine. worth it because preference has hi-tenacity dyes. worth it because it's fade-defying so it lasts for up to 8 weeks. isn't your hair worth all that? superior preference from l'oréal paris. in 50 luminous shades. because we're worth it. hey hun, huh! we gotta go. come on.

♪ "grandma! grandpa!" ♪ thanks mom. here we are. look, right up to here. principal. we can help you plan for that. we just got to take it one game at a time. next question. odell. odell.

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whfight back fastts, with tums smoothies. it starts dissolving the instant it touches your tongue. and neutralizes stomach acid at the source. ♪ tum -tum -tum -tum smoothies! only from tums ♪ >> anthony: i'm flyin' out, uh, you know, in just a few hours. >> nicolas: and you're going now next to, to rome? it's such a beautiful city. >> anthony: , xt brazil, then to japan. nashville, vietnam, houston -- ♪ >> anthony: you know, like, there's the evil cheeseburger

that sets me off, the evil hamburger, suddenly i'm super depressed for days. it's like that with the good stuff, too. i have a couple of happy minutes there where i'm thinking, "ah, life is pretty good." ♪ >> anthony: this is cool, i'm enjoying this. >> nicolas: yeah. it's like the movies but cheaper. >> anthony: yeah, right. >> nicolas: the pilot of the airplane saying hi to the kids. >> anthony: wow. what's in the box, man, what's in there? >> nicolas: oh. here we have wittebeer which is, like, workman's bitter. it's a kind of vermouth. >> anthony: yeah, i'll have some of that.

♪ >> nicolas: so, how did you do in therapy? >> anthony: my therapy? oh, i feel all better now. >> nicolas: yeah? >> anthony: all better. >> anthony: what do you think? how, how, i mean, is there hope for me? >> marina: um -- wow. [ laughs ] >> anthony: oh boy. that's not, that doesn't sound promising. >> marina: i think what is good is that you start thinking, or keep thinking about what's wrong in your life, what do you want to change, and, especially, what do you feel you can't change. >> anthony: i was kind of hoping for a prescription for, like, morphine. was this an unreasonable -- >> marina: you should tell me before. [ laughs ] i think you should, you should keep doing therapy, tony. >> anthony: yeah, me too. you're, you're probably right. >> marina: yes, yes.

♪ >> nicolas: i love staying in buenos aires in summer when the streets are empty. [ indistinct chatter ] i love this city. i was born here this huge metropolis where a lot of cultures melt. people from all latin america, people from asia, people from europe, the personality of buenos aires is made from the meld of cultures. >> anthony: when i get back to new york, i'll tell you, i'm gonna get off that plane i'm gonna make myself a big salad. excuse me, kid. pardon, sorry for the language. [ squeaking toy ] >> anthony: all right. what do you say we get some sausages? >> nicolas: yes. ♪ ♪

♪ ♪