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Tucked away in a south London market is a chip shop that isn't always playing by the rules.
伦敦南部一个市场里隐藏着一家并不总是循规蹈矩的薯条店。
I would say these are not traditional chips, but are a mix of different cultures in one plate.
我想说，这不是传统的薯条，而是不同文化在一个盘子里的大杂烩。
My name is Marco. Our shop is Poptata, and we are located in Tooting Market in South West London.
我是马可。我们的店叫Poptata，在伦敦西南部的“图庭市场”。
One of our signature dishes is definitely the guaca fries:
我们的招牌之一是牛油果薯条：
double-cooked, fresh, hand-cut chips with herbal seasoning, a touch of garlic,
新鲜手切薯条复炸之后，佐以各种香草调料、少许大蒜、
grilled halloumi cheese from Greece,
再配上煎过的希腊哈罗米奶酪，
a little bit of British Cheddar--mature cheddar--and a smashed avocado--fresh--bought from the market.
一点点英国切达干酪——要熟的切达干酪——再取一个直接从这个市场里买的新鲜的牛油果捣成泥。
So it's very interesting because you've got different textures and different flavors.
这款薯条其实是很有意思的，因为搭配了各种不同的口感和味道。
Obviously, the chips are crunchy, and the cheese, with the heat of the fries--of the chips--is melting on top.
显然，薯条是脆的，还有借助薯条的热气融化的奶酪。
And then you've got the tanginess of the sauce at the end, so it's kind of interesting.
最后是酱汁的味道，还是挺有意思的。
Usually, chips are served as a side, but what we try to do is for us to have the chips as a main character,
通常情况下，薯条都只是作为配菜来吃，但我们想做的是让薯条变成主角，
so they're not a side anymore.
让它们不再只是一种配菜。
Back towards the city center you'll find a Brazilian classic, using an ingredient we've never seen before.
回到市中心，你会发现一款使用了我们从未见过的食材的经典巴西小吃。
This is a traditional Northeast Brazilian thing, but it started with the Amazonian native tribes.
这是巴西东北部的一种传统美食，但它其实起源于亚马逊的土著部落。
My name is Gustavo. Our shop is called Beijummy.
我是古斯塔沃。我们的商店叫“Beijummy”。
and it's located at Old Spitalfields Market, Shoreditch, London.
位于伦敦肖尔迪奇的旧斯皮塔菲尔德市场。
This is Beiju.
这就是Beiju。
The closest thing would be a flatbread.
跟它最像的应该是大饼。
In order to make it, we have to add a couple of spoons of tapioca flour, Put (it) on a hot pan;
做的时候，我们要先加几勺木薯粉，倒入热锅里；
once the bottom is cooked, you just put (it) upside down and start filling up to taste.
锅底的部分熟了之后就翻个面，然后加入各种配料。
Inside the mushroom "Beijummy," there is grated cheddar,
蘑菇味儿的Beijummy里面有磨碎的切达干酪，
mushroom--with garlic and parsley--
蘑菇——配大蒜和香芹——
tomatoes, red onions, some chili, goat cheese, and spinach.
西红柿，红洋葱，辣椒，山羊奶酪和菠菜。
It's slightly different than normal bread because it is made purely of starches.
它的口感和普通的面包不太一样，因为这个完全是用淀粉做的。
So it's going to have a chewy consistency.
所以会比较有嚼劲。
Outside, we leave it crispy--our own way.
我们会把外面煎得比较酥脆——这是我们自己的做法。
It tastes incredible.
味道好极了。
And finally, for a twist on a traditional arepa, there's only one place we recommend for this one.
最后，传统玉米饼玩出新花样，我们只推荐一个地方。
It's this spot.
就是这个地方。
In Colombia, we've got more than 33 types of arepa.
在哥伦比亚，我们的玉米饼有33种以上。
So I found that mine have to be different.
所以，我意识到，我得创新。
I have to get one step forward.
我得再向前迈进一步。
And that's what I did.
我确实也是这么做的。
My name is Patricio Mercado.
我是帕特里西奥·梅尔卡多。
My shop is Mulata, and we are in Paddington in London.
我的店叫“Mulata”，我们在伦敦的帕丁顿。
The dish that I created is called mulata.
我做的这道菜叫“mulata”。
Mulata meas it's a mixed race.
意思是“种族混合的”。
And the reason why i used (this) name is to make me feel more proud (of) where I come from.
我用这个名字的原因是为了让我对我的家乡感到更加自豪。
To make the mulata, we open the corn bun, we put guacamole, chicken, put the red kidney beans,
在做的时候，我们要先切开一个玉米饼，挤上牛油果酱，放上鸡肉，红芸豆，
a bit of cheese, (then) we put it back on the griddle,
少许奶酪，然后放回煎板上煎，
melt the cheese and wrap it with the cheese melted.
等奶酪融化之后，用融化的奶酪把饼包裹起来。
And, we finish with a touch of guacamole.
最后再来一点牛油果酱。
Many people just put the first cheese.
很多人只是放一回奶酪。
I use the cheese, we seal it, and then, it's a different thing.
我则是用奶酪把饼封起来，就变成了完全不一样的一个东西。
I just, try to just recreate something that would bring the root of home.
我只是在试着找回那种能给我带来归属感的东西。
So, it's something born here in London but with the essence from Colombia traditions.
所以，它是诞生于伦敦，但其精髓是来自哥伦比亚的传统的。
