jose enrique: let's do it. wilo: cocina criolla is about lots of flavors, intensity, cilantro, sofrito, salty-sweet. [conversation continues in spanish] wilo: in its origins, as i make piononos, right, it's a ripe plantain that lengthwise has been sliced into like 1/4-inch slice, fried, and then it's been kind of like, twisted to form kind of like a circle. it's held with a toothpick in its origins. and it's filled with ground beef, and then it's actually dipped in a batter-- a flour, water, and seasoning batter. you dip it in there, and then you fry it. [music, whistling on soundtrack] jose enrique: right now in condado, i'm doing a bacalaito. but i had a customer come and say, "oh, you know, we call it ciego," which is kind of saying, like, it's blind, because what he meant was that, you know, there's not enough salted cod there. and i was like, "you know what? you're completely right." and it's just, i was raised like--i was raised like that, you know, so that's how i make it. wilo: and it has become such an