. >> anthony: his friends say marcello quiben looks german, hence the name of his small neighborhood where dripping meats of many kinds are slowly cooked over glowing wood coals. >> anthony: why is this an uruguayan thing? why here? i mean, i know you're a cattle country. >> nacho: i think the first settlers, when they came in they realized it was nothing else but raising cattle and they let it grow wild. and they overpopulated and you know, gauchos they would roam the land and they would kill it on the spot and actually cook it -- >> anthony: right there. >> nacho: right there on the spot. and actually a lot of times leave the skin on. >> anthony: really? ♪ >> anthony: morcilla or blood sausage. >> anthony: oh, now this is what it's all about for me, man. every great culture does this. it's moist. >> nacho: i love it right when you kill it, it's pretty amazing. >> anthony: look, when they kill me, that's the way i want to go. you know, keep the heart beating, pump the blood into the bucket, let the village women come and make sausage. >> anthony: then chorizo, and steak -- gotta hav