Oliver Ruiz Especial de Birka Food.

Episode Transcript
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(00:00):
Sharing experiences of the heart, speakingto your heart expound yourself without fear.
Oliver Ruiz Hello, friends. Iam very happy that you will listen to
me again in this special podcast andtoday I have prepared a content that I
think you will like enough for alllovers of gastronomy. And speaking of this
subject, because I want to sharethe former my experience, my humble opinion

(00:24):
about the importance, therefore, ofbeing able to visit a place and differentiate
between the good and the bad places. What are the aspects and points that
go in the worth, since analyzea little to be able to live from
an experience. When you visit,whether it' s a restaurant, a

(00:46):
place where you can have access togastronomy, goormed antojitos typical regional things,
etcetera. I think sometimes we don' t think or we don' t
give a little time to analyze whyyou' re going somewhere. Leave those
comments and I can gladly transmit themlive, or when this podcast is already

(01:07):
being produced with all use, makea special mention and a very distinguished greeting
in thanks to everyone who listens tome, because thanks to you we can
reach different parts of the world throughdigital platforms and that also, because you
have shared the articles and everything thatthe server and friend is carrying out.

(01:30):
I am very happy because thanks toGod I already started with my tour two
thousand twenty- three this year Iwish you the best and because this tour
is very special, so do notmiss it, because I will be holding
conferences training, values, awareness,prevention, motivation and human development. I

(01:51):
will also be recognizing the best ofMexico and the world, granting our badge
and distinctive emblem that we deliver tothe best of Mexico and the world in
all social facets. It is away of recognizing the effort, the trajectory,
the experience, the work of peoplewho make the difference in our country
and in the world. And well, I' m also preparing what are

(02:15):
international art exhibitions, spreading to ourInternational Business Club with cause and making and
producing exclusive content, podcast, news, reports, interviews, capsulas articles.
The collectible magazine, a special newsletterthat talks about tourism, places, attractions,
entertainment, gourmedia, gastronomy, talents, personalities, guests, specials,

(02:37):
reflections, phrases, thoughts, poems, topic of interest and much more.
So, folks, don' tmiss this content I' m preparing.
And good to return to the subjectof this special podcast, because I want
to share these experiences and these topicsthat are of interest to make, then,
awareness in why one chooses a placeto eat or because you go and

(02:59):
is. I am sure that manyof us are going for the famous recommendation
or because we passed and some placecaught our attention, or because we have
seen advertising on social networks, onthe Internet or simply the prestige, the
positioning of the brand, either froma restaurant or from a place. I
think something that' s very important, which is what makes the difference for

(03:22):
someone to go somewhere, recommend it, or you talk about that place.
The most important thing I think,regardless of the brand, prestige, advertising,
diffusion or reputation that might have thatplace where they do something very rich
to eat is the deal. Ithink the deal is what makes the difference

(03:43):
and this is very important for therestaurantiers and therefore hotels that, perhaps also
have and boast some distinction of gastronomy, that sometimes have the famous buffet or,
special breakfast or dinner, because Ithink this is what makes the difference
in someone speaking positively about this place, because, because it is the most

(04:03):
important thing? They could have spreadit a lot, advertised a place,
and you go and find yourself beingabused. You who think and well,
because I like to share what Ithink and what I feel humbly, I
repeat I do not know everything,but because I try to make awareness,

(04:25):
make the difference and because on thisoccasion we are talking about gastronomy in this
special podcast and reiterating that the mostimportant thing I think is the deal.
The deal since you enter the place, how they receive you, how they
take you to the table that youare going to occupy or where you are

(04:46):
going to sit so you can enjoythose delicious foods in the company of loved
ones or if you also go,even only not. But one thing that
is important is to highlight this andthat the restaurant waiter managers send them a
strong hug. This is not acriticism, nor is it to make you
feel bad. On the contrary,it is to raise awareness in improving these

(05:09):
points, because one as a dinersince one arrives, there are places where
they make you feel, as intheir home, from the attentions, the
service, as they welcome you,as they receive you so that you enter
their place. All these people,because they are dedicated to the restaurant or
to having a food business, sometimesthey do not realize these points, and

(05:30):
I think it is very important.I have a phrase that I share that
is the more prepared you are,the more opportunities you will have and this
is linked to training in all itsfields. Many hotel restaurants do not matter
if they are small are large orof the size that they may have.

(05:53):
I think sometimes they forget about traininghaving a well- trained, well-
prepared staff. Sometimes it is knownthat and depending on the area each person
occupies is based on the level ofstudies or the experience or preparation he has
had in different places. Not thendo I think this is sometimes overlooked in

(06:17):
how important the deal is. Itis one thing to have a good deal
and good attention, distension and service, and another thing is to want to
be like maybe hypocrites or to wantto please the person too much. I
believe that the naturalness and heart,the simplicity, humility and warmth that someone

(06:38):
can convey to you is very important, regardless of the emotional, family or
social problems that people may be having. Obviously, it' s hard to
smile when you might be going througha life' s difficulty process, but
at the end of the day,it' s what you' re dedicated

(06:58):
to and always have to have.I think that a good distinction and a
positive attitude and leave the problems thateach one can have, because, at
the end of the day, whenone goes like starting as a customer to
a place, because you also seek, even at the best, to distract
yourself not if it is the workschedule and already the time to be able

(07:20):
to enjoy the food, because yougo with the best attitude, no,
and the businesses close precisely tasting thefood, sharing with a partner, with
a customer, with one to supplieror with someone or to have a good
time. I think the best momentsof life are when you can share food
with the people you love or areimportant to you. And then you come

(07:41):
to a restaurant and you find yourselfwith a lousy deal where, maybe,
the person who' s welcoming youis the first impression you' re gonna
take from the place. And thisyou have to be aware that the reflection
of the brand is who are treatingyou. One can speak well or negatively
of a place. When we're given a good deal. I think

(08:05):
the most important thing is the dealand the restaurants bet on it. They
invest in the training of their staff, where they can impart values, a
work development, where they can generatetrust with customers, discuss topics of interest
where people can improve their image,their treatment, their expression, their form,

(08:30):
how they make people receive the attitude. This, too, goes hand
in hand. There are many topicswhere, later in depth I will share
with you, but today I wantto emphasize this. I don' t
think the important thing is to repeatand forgive for being repetitive, but I

(08:50):
do emphasize it a lot. It' s the deal is the most important
thing, and not only when youenter the place, but how it is
the deal, when you' regoing to order, when they bring you
food, when you ask for thebill, etcetera. The whole process,
from the entrance of the restaurant orto the place where you will taste the

(09:13):
deal is a key piece to beable to transmit an experience and that people
return to this place. So ifyou treat yourself badly, then obviously,
you' re not going back towhere they put faces, where they don
' t give you the attention,where these points that I' m going
to mention right now come from.Right now, I' m gonna go

(09:33):
hand in hand with the deal.But also another thing for which, maybe
people go to this place is thecost. And many times the cost is
completely extraorbitant, or exaggerated, becauseyou think that for the amount you'
re going to pay is the treatmentyou' re going to receive, and

(09:56):
also the abundance of food or thequality of the preparation of it. And
sometimes the deal has nothing to dowith the economics. It doesn' t
matter that you' re going topay a very high amount, so you
' re going to taste if thedeal is completely nefarious, whether the waiter

(10:18):
or who' s tending to youor the manager or the people. Sometimes
also when you are talking, itinterrupts you like they want to force you
to already consume then immediately to haveyou sit down are details or ask for
something and bring you something else thatis not what you asked them to.

(10:39):
And the worst of all is thatmany times they write it down and ask
you two three times to confirm theorder and that all this in order and
that no detail has been passed andeven though they noticed it, they bring
you something that is not. Andthen, they are still angry that they
make that mistake. We know thathuman error exists and that it will always
show details, that it will improveAnd all, and this is through experience,

(11:03):
is that people, as they areimproving as long as they have the
positive attitude of learning and being betterand different, then emphasizing the cost.
I have noticed and shared some experienceswhere you can maybe, to give an
example, eat some dads out ofschool, in a restaurant that has a

(11:24):
reputation, of being the best inthat area or in the corner or in
a place that you have wanted togo to know that is my case,
that I will share the experiences andI realized that I have paid strong amounts
in restaurants because when I have hadthe opportunity to power, then have access

(11:48):
to those places that are therefore expensive. And also speaking, for example,
of potatoes, it is an examplebecause I love potatoes, I am not
fascinated with Limón, with Chile,with cheese, with French capsus, or
I am a lover of potatoes.No and Ahorita is what I thought came

(12:11):
to mind to share this with you, because I like to flow very much,
not to have anything carded avoid,because that this becomes tedious and boring
and that you keep listening to me. Thank you very much and thanks to
IT I can reach a lot ofpeople to your like, to your comment
by sharing this podcast and you liketo make it reach people that are important

(12:35):
to you. I' m gonnathank you so much. And so,
one day he went to a restaurant, elegant, expensive luxury, and then
I wanted the potatoes and I askedfor them and there I realized it had
nothing to do with it. Thecost with the taste, the preparation,
the attention, the quality of theproduct, the presentation of it having ordered

(12:58):
them in a cheaper place and Itook a big surprise because I mistakenly thought
that if it was expensive it wasbecause it was going to be good.
And sometimes it applies in different ways, in different facets or activities and so
on, in that one believes thatthe more expensive it is the better,

(13:20):
and sometimes what is more expensive isnot the best and sometimes it is.
I don' t want to contradictthis, but it' s a strange
thing where, because I thought thatbecause the potatoes cost expensive, they would
be worth what I was eating andthey won' t believe it. But
there are other places where I havehad the opportunity to eat exactly asking,

(13:43):
for example, French fries and ithas nothing to do with money. Places
perhaps not so renowned, not branded, not blogged, not styled, not
imaged, not anything like that.And I' ve liked potatoes more that
aren' t from these places,places where they' re more accessible.

(14:05):
I have had the opportunity to eatand also, because I realized that,
it has nothing to do with theplace or the price, but the important
thing is the taste and is thatthere is a great diversity and variety of
foods that you can eat at best. Chicken in one place, chicken in
your house and chicken in another placeor a cut or meat. And the

(14:30):
key is in preparation, in consistency, and that also greatly influences the emotional
factor. The factor I think thesecret recipe is the love you can put
in. For example, I loveeating in my house, I love eating
with my mom, sharing food withher, it' s a blessing.

(14:52):
She has an exquisite way to preparefood better than any renowned restaurant. I
can tell you. I prefer athousand times to eat the food that prepares
my mom and is that since yousee the attitude of how she prepares it
love, the desire, the tension. I reiterate that' s the most

(15:13):
important thing. Obviously, if yourresource gives you to go to an expensive
place and be in the best restaurantsin Mexico and the world, because I
think that' s a great blessingand it' s part of an experience
and a great opportunity, and yourjob will have cost you to give you
that luxury. However, in myexperience, I realize that it has nothing
to do with money or the place, but the taste and the preparation,

(15:37):
and there are places that, perhapsthey are much more economical in a dish
and you enjoy very rich. Even, for example, I have also had
the opportunity to sit on a stoneand throw a hand- made tortilla and
the people who prepare it for youwith a love, with a love or

(15:58):
toast or places where they don't even have the best, because where
you feel where you sit on thesidewalk and are also of the experiences that
I can say, where I havealso eaten very rich with those people who
give you everything from heart and whenthey invite you and honor you and invite
you to share the food, becauseI think that, I repeat, is

(16:22):
a blessing. Then I have foundthat a food is accompanied by that good
treatment and that conveys an emotional effectof enjoying the food when you go to
a place where they put faces,where they don' t take care of

(16:44):
you, where they leave you waitinga long time, where sometimes the food
brings them raw colds. These arethings that are, then, diminishing in
experience and that makes one no longerreturn the service. Sometimes the service isn
' t fast, it' sslow. You can understand that there are
people, but also sometimes places donot have infrastructure to have the number of

(17:10):
people to be able to supply andprovide a good service. The quality of
the product. That also talks alot about the same thing. Do not
mean that the product is in goodcondition, that it has good taste,
that it is well cooked, thatit has been elaborated in the best way.
It goes hand in hand, too. Recommendations come when experiences are good

(17:34):
when flavor, when it is aset of experience that accumulates. That'
s what someone recommends why you're going or why you should go to
that place. The deal is good, the taste is exquisite, the quality,
the service, the attention, allthese factors are added to an incredible

(17:57):
experience and that is why you startto make fames, start to spread and
the place starts to fill more.Another important issue we are talking about is
the time factor. The time toreceive you, to enter, to attend
to you, to order and tobring you food. All that time.

(18:19):
There are people who go with thetimer in their hands and where they have
the time counted and suddenly they arealready delayed. They bring it cold to
you they bring it bad, notto see what you asked for and then
had an experience of enjoyment becomes abad time. Also sometimes when you go
to a place the music. Musicis another factor that also emotionally influences a

(18:45):
lot in a pleasant or negative experiencewhen enjoying food. The music is very
strong and does not allow you tohave perhaps a conversation during the enjoyment of
food or also music, because itis not like that very appropriate to eat

(19:06):
or when there is live music thatcan be something also very pleasant, then
I believe that the restaurant also evenif it is thematic, if it is
an Argentine restaurant, a Brazilian orMexican restaurant, or depending on what you
also eat. One thing that willaccompany your food is the music and what

(19:30):
is happening around the place while youare sitting enjoying your food. Then or,
for example, they also have televisionsometimes to distract and television with all
the volume, programs that, therefore, do not go according to the moment

(19:51):
you are enjoying the food. Theservice, this is another key piece.
The service is very important and goodalso when you get paid badly. Many
times people don' t notice,they don' t account and they bring
you an account and you pay itand, maybe, when you suddenly think
about it, check it out orit turns out that they mischarged you,

(20:15):
and not for good, but theyovercharged you. Also the subject of tips
is very important because nowadays I haverealized that sadly to the people who take
care of you the waiters, whomake a great effort, also sometimes the
client is rude or you. I' m talking about two strands. One

(20:36):
is when you' re a customerand when you go, but also when
you' re a client who doesn' t have a positive attitude, who
gets desperate quickly, who demands becausehe thinks that because he' s going
to pay them or because he's going to consume them. You have
the right to mistreat offending people bytwisting their fingers. Once I had an
experience, I don' t saythe name, but I accompanied some friends.

(21:00):
We went to eat and the horses. When you read them, there
are people who kind of screw uptheir lips like it' s a kiss.
He doesn' t do that tothem and he calls them. Well,
this person, once I went tothis restaurant with a group of people.

(21:22):
But this is the way the waitersare left like this. And that
really made me uncomfortable. There areno people who thunder their fingers, there
are people who demand that they treatthem badly and they do not stop being
human beings who have family, whohave needs And there are also waiters who
do very well for them economically andwho have a position and even have businesses

(21:48):
and have to work to be ableto have more resources, regardless whether it
was the person who does the cleaningor like the one who is caring for
you or even the same owner orwhoever it is. We are all human
beings and we all need everyone andalso the treatment of one as a customer
towards the people who are serving you, not because you pay them that gives
you the right to humiliate, toabuse, to offend and to have an

(22:12):
attitude that has nothing to do withthe value of your money or the service
that you are demanding. At times, then, waiters are also not valued.
There are people who don' ttip them and what I' ve
realized is very sad, is thatthey' ve kind of grabbed the fashion

(22:33):
or I don' t know howto call it money, tips put them
together and distributed to everyone. Thosetips are supposed to be shared separately.
I have noticed, I have knownand I have noticed that the hotel restaurant
or whatever you serve food, donot just distribute it from there the owner

(22:56):
or the place takes a part andthen distribute it to everyone. It'
s not exactly 100% for waitersand people who are serving in this place.
That' s one other thing Ialso noticed is that they don'
t hand it out. And whoever' s supposed to be in charge of

(23:18):
that and have to hand it outdoesn' t deliver the numbers correctly.
No. And on the other hand, if you want to give him a
tip because he took good care ofyou, the waiter did a good job,
because if you want to give himthey take it away then. I
once argued with a person in oneplace because I was a senior. He

(23:40):
made a great effort, he treatedme super well, he was a very
warm person and it became very unfairto me that, because sometimes these people
work out of need. Not everyonemakes very good money when they are already
retired or retired or they are adultshave the need to work. You don

(24:00):
' t know many times how eachperson' s life is, but we
don' t value, we don' t appreciate, we don' t
recognize. And if someone is doinga good job, because he is worthy
of that salary and is making thateffort to treat you in the best way
and to live an experience and,obviously, you can return to the place
indirectly through service. Those are thepoints that are manifested that are not said

(24:22):
then in this place I argued andI told him. You know I want
to give the person, and pleasedon' t take it off. I
was surprised that people there got upsetbecause I wanted to value the person'
s work and told me the personafter this son wouldn' t have said
anything, because they' re goingto scold me, I mean, but

(24:44):
why are they going to scold him? If it' s absurd. If
you are caring for a good serviceand I am born to give you what
the problem is, then I tooka big surprise. And now, then,
when I leave a tip, Iask if they take it away from
you or if you take it.No, then to try to then also
be grateful to those who serve youin the best way and are giving you

(25:08):
the best of themselves And because weare reasons not to return. What are
the reasons for not returning? It' s too much attention. They don
' t serve you on time,they treat you badly, and so do
you who are paying. People sometimeshave attitudes of doing you a favor because
you' re going to consume themand eat them. They don' t

(25:29):
treat you that way then despotism.These are very, very unpleasant attitudes.
But, well, this was asmall introduction to some things that we will
deal with later. But, please, folks, if you do the hotelier
thing at the restaurant was, youhave a food business, it' s
a restaurant, a fonda or whatever. I' ll put myself at your

(25:52):
disposal. If you like to beable to train your staff and generate a
warm environment, we can share quality, service, care, teamwork, leadership,
issues of how to treat people,values and others in favor of human
development. Count me in. Iput myself at your disposal and can share
experiences with you which, perhaps,can help improve the working environment. And

(26:17):
well, today I want to sharemy experience in Birkafood. This is a
special called Vircafood and, well,it is a place that caught my attention
Since the first time I went thatday I took my mom to accompany me
and we were looking to know aplace and try something new different, since

(26:37):
the surroundings of my house to hishouse are privileged because we find everything.
However, we wanted to know thisplace that had caught our attention one day.
Passing by, we didn' tknow we were just opening the weekend.
Then we look for another opportunity toassist in arriving at this place.
We found from the entrance a warmreception and attention. Upon entering a delicious

(26:59):
arron that caught my attention and asI watched where they were trying the food,
I noticed a couple of delicious thingsat first sight. Sincerely, and
I felt like it all when wegot the letter Wow, that was a
surprise. The variety of what theyoffer at a good cost was made really
not expensive and they serve abundant.And then that day we asked for suggestions

(27:25):
and what caught our attention at thetime was the skewers. It was certainly
an excellent choice. So much sowe asked for one more. The hard
part was choosing a drink. Iremember very well the suggestion of the milkshake
with special bacon, which I hadnever tried in my life anywhere else.
I remember what they told me whenI chose her that if I wanted to

(27:47):
see an experience and try something completelydifferent and mark my life. It was
widely recommended to me and so wasanother wise choice on recommendation. That milkshake,
indeed, is completely different from whatI could have tried and highly recommended.
I have been to this place calledBirkafood on several occasions and became a
preferred customer. Thanks to that milkshake, the quality, the taste, the

(28:11):
price and the service was what mademe come back and be able to do.
I think a friendship with them.It became a very fatherly cohabitation,
even with my mom. And well, everything you order is really worth it.
I tried a lot of French potatoes, as I said, and when
I went there, because I feltlike it too for a change and obviously,

(28:32):
because of that, I didn't want to ask what they put
them why. The seasoning and tastewas something that caught my attention and I
liked them too much. They haveas a unique flavor, incredible, that
is, out of the ordinary,besides not being burned, watered or hard
in the presentation, because it looksvery good in sight and the flavor is

(28:52):
not said. These potatoes are rightat their point, crispy and tasty.
They have a normal outside flavor,with a feeling of lemon flavor and I
go that fascinates me with lemon.One thing I noticed is that this place
has a very special magic. Foodsmay taste different from diners, that is,
the famous bacon malted has a verymarked flavor that is difficult to detect

(29:15):
exactly what it tastes like. Itis a perfect salty combination with sweet but
other people may know completely differently.In my experience they go several times that
of taste and always tastes me different, but exquisite. I don' t
know where they' re listening tome or reading from. But if you

(29:37):
come or are in Mexico, inthe State, it is worth coming with
the bride to the family or alsoalone, I assure you that you will
have a good time and will serveyou abundantly. Any food you order is
very well served. It' sworth it, the price absolutely. The
whole menu is 100% recommended,which is why I will soon recognize you

(30:00):
and good. Vircafood is a magical, familiar place, It is a place
of self- washing that becomes arustic concept where you can taste and spend
a very pleasant moment. On FridaysSaturdays and Sundays from six to eleven thirty
of the night approximately are there andwell, because, derived from the complications

(30:22):
of the pandemic, the initiative andinnovation arises to undertake a new concept unique
in all Livestocks of the hill inTlanepantla, a place located in the State
of Mexico where it is worth it. You can google it and there appears
immediately the location in the article I' m going to share derived from this
podcast. There I will leave youthe exact location contact numbers for you to

(30:45):
go and know this place that Ihighly recommend to you. Also because I
want to comment on the ribs inparticular, it is a delicacy that you
cannot stop enjoying here. One thingthat caught my attention is that they are
different from the traditional and also thesize, the taste of hijole is very

(31:07):
rich. I have tried ribs indifferent places, but throughout the nursery area
of the hill are the only onesin this way in which they are prepared
in a very special and good way, these ribs I recommend quite a lot.
Try them, too. Well,really everything they sell is very rich,
but I' m talking about theribs, the skewers, the potatoes
and the milkshake. There are manymore things that are worth it, the

(31:32):
Chamorro, which is by order thenheed it. The truth is, everything
is very rich and what makes themunique throughout the area are the added values.
Family cohabitation and experience must taste andalso living with the people who care
for you is a very fatherly thing. In addition to music, the concept
makes you feel in a different andspecial place. And good friends, I

(31:56):
want you to listen to this interviewI was able to conduct. It was
broadcast live on my social networks,but I want to share it within this
podcast so you can get to knowVircafoot in detail. So listen to this
interview that I' m going toshare with you right now. Well,
friends, I hope you' vebeen such good friends that you' re

(32:22):
ready to fully broadcast live for allof you from Bikfood, an amazing place
where you' re going to knowsome of your delights. And so that
they don' t keep up thedesire, because we' re going to
believe or good at the good afternoon. Or it puts where we are.

(32:42):
We have to querfu but where Birkfootis located is located in the Vios de
la Loma colony, in the municipalityof Planepanta de Bas, on the street
of vibros of the Cascada. Numberforty- five will be able to identify
it because it is a self-washing as such. The property is recognized
for a car wash and here inthe evenings it becomes and passes to a

(33:02):
magical atmosphere Friday Saturday and Sunday.We turned it into birkafoot. And that
' s the idea of this place, not having a magical atmosphere of six
thirty in the afternoon, Friday Saturdayand Sunday, here you can find us
now. Change this, then let' s just self- wash, let

(33:22):
' s go straight to who weare. Breath is correct and is a
different concept. Not because, fromanother laborado to the kitchen, yes,
it is a world of difference bythe people, because it is the same.
Yeah, sure, sure, theidea is good. First, Birka

(33:42):
motocar Wash was born in the twothousand twenty- one and through certain events
or interactions we had. Exactly fromthere comes the idea of forming birkaf Foot
and vircafot, since it is bornat the end of the two thousand twenty
- one also this, since itis how Vircaafood we form. Vircafud is

(34:05):
born of the idea of making foodfor us in our events. My mother
- in- law is the onewho one day thinks of making a few
ribs and through certain modifications and changes, the delicious ribs of vircafud are born.
No. There she is, andI don' t know if you
' re going to invite her overto the front and say a few words.
Of course I do. Sure,come on in. My mother-

(34:28):
in- law. Marta opens herup, Marta Caro marches who was one
of the ribs and for her that' s a treat to spend in my
cabo so that hello good afternoon.Welcome here to Bircanfold Virca is a Birke

(34:49):
family, male, son of Armando. Come on, this is it.
Thank you very much and also goodto introduce my wife, Daniela Fuente then
that is also a super important partof this business, since she is the
one who gives the pulse and lifeto this business. I don' t

(35:09):
think that without it we could notcarry out everything that is done every weekend.
The strongest effort as such is developedby her. And so, a
few words, oh, how welcome. It is a pleasure for us to
have you here, especially Oliver,who invited us to meet you all,

(35:31):
come and taste our delights and beall of you welcome. Thank you very
much and well, because we sendgreetings to Colombians knowing Ujera also Carmen Martínez.
Nothing health that was that birthday afew days ago. Many congratulations and
gives everyone here this are watching,because they share the transmission so that more

(35:52):
people can know about microful And thenno, I have more than really left.
We congratulate and a child I sayaround here very close and Mom,
who is seeing us also with appreciatedrose and we were here. We liked
the concept we came already later completelychanges from car wash to restaurant, as
it is a different concept with lightlighting, but something that we did not

(36:14):
like very much was the treatment,the attention, the distinction and that was
the flavor. I think that whenthere' s that connection of the deal
with the flavor, make it,because it' s super good and when
they' re good and already puton they' re going to make you
friends and treat you as if you' re at home, because you'
re happy as you look, asa diner. Not then we played ribs,
we loved them, then they hadraisins, we liked them all we

(36:37):
had more things to live on.We have to go back and we'
re on every visit, trying somethingdifferent to know. But later we can
talk about the products, because eachone has a concept, a design,
something that transmits, an image,its author, a taste And because we
are very happy and prosciously we willalso recognize ourselves then. But today I

(36:58):
want people to know is then youthrough self- washing and cohabitation with the
group gives a job for the peoplepainted And then already ah did transform and
it is another concept, but itarises at the same time, first it
was the author, no, firstit was the self- wash. Well,

(37:19):
we came from one of what wasthe pandemic, from this brutal coup
that many families resent and from therewe decided to start by putting a car
washed with all the illusion, avery strong, very hard work and combined
with that, Dani also goes througha difficult situation there, derived from the
pandemic. And that' s whenwe decided to push this part of Birkafut

(37:45):
already as a business, not assuch anymore. The people who at that
time tasted the ribs were, hey, I' m gonna have an event
in two weeks. You happen tothink you can make us a rib or
something, and so we started tomake ourselves known, until someone gave us
the great idea of hearing why youdon' t sell this, because you
don' t share it with theworld. No, and then we'

(38:06):
re a little unbelieving, because,because many times when you cook, you
like what you cook, but youdon' t know if you' re
going to be able to convey thattaste or that pleasure in cooking to someone
else. Not when you prepare somethingfor yourself, because it' s good
to be in collecting I' man engineer, but all of a sudden,
because when it' s to sharewith people and yalle it' s

(38:29):
to the odin script the criticism,acceptance or why don' t they put
that on it or why the Fifthnot? There' s always like that
kind of comment and it wasn't the case we both loved it.
I mean, I think we evenasked for something to go further. I
remember myself or something and we're already starting to make frequent customers.
Not then in the area where thousandsof friends live, because there are many

(38:51):
places, but and we passed bywe were as well as aldojo and we
arrived then caught our attention. Wewent in first we saw one day that
we didn' t know that it' s just s is mail here that
' s very important that they shareit with people so that what day they
can enjoy. Yeah, I'm telling you again, it' s

(39:14):
Friday, Saturday and Sunday, startingat 6: 30 p m. Now
this changes completely. The environment stopsbeing self- washed and becomes bircafoot.
And it is also to give youthis, because that environment not as such,
which is somewhat enigmatic and magical forme the illumination that suddenly begins to
darken everything in the near future,because there has been a lot of that

(39:34):
situation. Suddenly there' s alot of air in this colony and it
' s cold and soon we're going to have to set the place
up too, because this kind ofaccessories, you can' t come and
eat your ribs happily and you're going to have the chance to put

(39:55):
on a little skin, whether it' s a bear type or something.
No animal is going to get hurtin this implementation. Please have the peace
of mind, the confidence and so, well, we do this as part
of caring for our customers. Wedon' t have customers who sometimes arrive
here at six, thirty since six, this to talk about living with us
is a 100% family atmosphere.Many times as they see motorcyclists around here,

(40:20):
they suddenly say don' t gonear me and they' re going
to jump me or they' regoing to do something to me. Not
this one. I belong to amotorcycle club and part of it is everything
to the motorcycle club, at eighty- seven cms. Thank you so much
for the support for being there.Present soon we like you, because we
are on schedule that is the authorshipand this is still correct. We'
re in the middle of it,but this is basically that. Don'

(40:45):
t have the confidence every day.One thing that encourages us very much is
that every day this has been growing. We have clients through the recommendations that
have been made as a listener.I recommend you go eat at this place.
Or I recommend you put this foodin for your events. And there
was another one of the ways wesaw we' ve been evolving, not
as such. That' s preciselywhy we followed because, as we liked

(41:07):
it, we want to recommend itand as we have to see, an
experience, a good deal and well, the somethings are delicious that nothing else
should be for us to be likethat I don' t want to see
that way where Magreco and Mira is. Maybe there' s a friend,
who is that Pcop Katalin sends usa greeting there. My mom says 100
% she' s making us hereyou send them. Greetings. We are
also looking forward to the comments,in case anyone wants to say anything,

(41:29):
he gave it in public and live, as this is being recorded for prestigious
platforms such as Spotify, Tinzer,among others, all prestigious ones. There
we are now, thank God,and well, we' re not completely
transcribing live. And later, so, some image cuts we' re going
to also get live transmissions to seethe products close up right now. So
we' re putting the interview infull live. In this podcast. We

(41:52):
' re dealing with this topic andso, well, this is what you
have, because it' s completelydifferent. The image gives a place and
has studio of repentores of the Shama, as you came out without a fute
and then here they will lend youone here that part goes is almost like
a blanket, not so that youcan cover yourself from the cold, but

(42:12):
it also helps us for our customersto atmosphere our space about concerts, because,
yes, it is something completely different. It is a work like other
ejitas, because of it passing byin clube, but it is not clearly
for muntociquilito. You can come withfamily. Here they are going to address
good basically to the family, toall families. It is a very quiet,

(42:35):
very familiar environment, as I toldyou earlier. Here we have developed
friendships of people who come, stayhere talking to us. They live together,
they like food, they like thedeal, and all of a sudden,
they become friends with customers. Wehave that great blessing that we have
been able to achieve quite a fewfriendships through this. We kind of like
to get out of our way forcustomer service. We' re allergic to

(42:59):
going somewhere, buying food and,apart from being abused, we' re
not cold, or it' sright. So we say day by day,
weekend, weekend, we improve certainaspects for what, to achieve in
the end the complete and total satisfaction, not the environment or the aspect of

(43:22):
the business. It is born,therefore, through affinity, as I do
with Nordic culture. The name Vircacomes from one of the islands of Sweden
that served at some point in theexpansion of this culture. Thanks to that
island, they could do through bartercertain exchanges and then that place is considered

(43:43):
a place of abundance and growth.And it is well served because yes,
of course, we are all allergicto minimalists. We' re not minimalist
cuisine at all. This right whenyou come here you have to come to
the best with hunger, but witha good attitude and disposition that you will

(44:05):
eat well not and above all witha good price. No. Suddenly,
that' s good for us.I am a rib lover like my wife,
and all of a sudden let's say somewhere and it was almost
unattainable not being able to eat arib or what you were given for the
rib was a very small thing orof very poor quality. So, also
that' s why we have focusedon always taking care of that not the

(44:29):
price and quality of the product.No, then the man comes from right
there. The Ila mean something thatis not an island as such. Virca
is an island in Sweden. Thenfor all three reasons. No, no,
no, it' s not yeta journey that we have in sight
of the most that Germany has arrivedat. But that' s all we

(44:50):
' ve got left. There's a tour. In fact, in
Virca as such it was where oneof the largest settlements was found even this
let' s say that we conservethroughout history. And then that' s
the important part for us. Itis important that the situation of abundance,
the growth of power, provide aplace of trust and security for people who
can come to Virca. Not clear, ok excellent, well, you know

(45:15):
what bia means and good is alsothe seven of the morning. It'
s kawash birka mode and in tyingat night and it' s starting to
get food. It is virtuously somethingelse that is being transformed or that is
achieving virca than in a different concept, which is something different. Not because
many times you can go eat thesedays burgers or other things. There'

(45:39):
s a lot of places that leaveyou with that. However, as long
as what we have noticed, thedifference is in whether the treatment, the
quality and also that it is different. Burn is either a traditional style or
and call it that is the man, that is yes, yes, yes,

(46:08):
to be clean and chemical, thatis not for being self- graded.
It means we are entering the practicallyspace of preparation use this Acá and
a little more so come to guitarsand friendships that also there will share with
us comments and others. We havesomething very well prepared for everyone is seeing

(46:30):
and listening right now, but theconscious then is about the name, about
the product, because it is stillcandy, about the image, which is
what you want. Well, whatwe offer when you come to Birka,
far from selling you food, weare offering a gastronomic experience. Of that
you can not live anywhere, becausemany people focus on serving you quickly,

(46:53):
others on serving you the best abundant, but they leave aside all that part
of the gastronomic experience and we whatwe focus very much that you live that
gastronomic experience. We don' thave dishes that range from carnivores to those
who take care of themselves, whichare salads around here. We have this

(47:15):
some of them and I' mshowing them and it' s getting a
little closer. Of course it isto the Chamber our mañas that it falls
is leaving very well. That's why he won' t have it
and does some kind of debt interview. I don' t ra. That

(47:37):
' s where you' re goingto see it in the Chamber. There
' s what we have, there' s perfect. It looks great there.
What we' re seeing there isa regular rib order. That'
s a little order we sell aroundhere. Then yes, of course,
there' s something like that someone' s a little bit. I think

(48:02):
I was this one. I thinkit was the mascot of the business son.
I was the inspiration for the businesslogo, so here it' s
a bilibron. That' s right, yes the beard and already with that
I make it, not so theskin is that basically it was like that.

(48:25):
And put on the little hats notas such. And hence a great
friend, who is a great artist, Arturo Montana, was able to support
us on the issue of image designand he told me to let me help
you with the design of your businessand I have a very good idea.
That' s where you' regonna like it, and then it'

(48:47):
s gonna be. I didn't get the virca logo The helmet,
uh- huh Here' s atattoo. There' s also the tattoo
on the design mother. It's a wind rose. It' s
not a saying, it' ssomething like that, a meaning I imagine,

(49:09):
and what you' re putting togetheris now in the guash biker'
s It' s a rag because, obviously, he' s washing vehicles
and in the vircafo' s,if you see it in detail, it
' s a that' s basicallya piece of meat, not with a
bone, as well as that he' s going to eat it, not
like a Chamorro. That' sright, so they' re there watching

(49:31):
on screen the pulp deed, whichis from a horse. This is a
normal dish for a person. Yeah, it' s regular It' s
the order that we usually handle,but right now as such. We put
a promotion in which the size ofthe ribs is also reduced the price.
Obviously and this was with all intentso that everyone could know our ribs.

(49:53):
No, but that does have partners. Yes. We put a slice of
French potatoes, a quarter of sweetlot and can be bathed in the sauce
you want can go barbeck and barbeyyuhot habanero mango. Something important to mention
about the habanero mango sauce, asit is not the classic mango baneo sauce
that everyone muddles. No. Weprepare our salsa and there we can graduate

(50:16):
the itch not from this salsa.How spicy you love her. You want
as a customer, very little spicyor very much, because I say we
also have one that another wild onewho loves the spicy one here. I
' m included in that club andwe like that, not that food,
because somehow it stings and that's another part of the mix and fusion

(50:36):
we make. We don' tput on a few things, but at
the same time we don' tlet go of our Mexican touch. No,
a little sauce well made of habanerodoesn' t look. Then the
ribs are accompanied by dowry to twosauces and potatoes. That' s right.
They can do something right. That' s it, that' s
it And if you' re there, nothing more spicy. Suddenly we are

(50:59):
late because we take them out tothe natural, to the natural and then
the process of sealing and caramelizing thesauces takes a little while and that we
already carry out in the grill.And that' s why it' s
the part that everything has its time. Not as such. So that'
s the big detail. We tookout an order of ribs until the sauce

(51:21):
is completely fused with the meat.No, and that' s a detail
that not anywhere you' re gonnabe able to prove. The pills are
not hard and scorched cleanings, thatis, they are very natural, juicy
and soft, and it is totallyif you want them. You two more
as said, because they can doit to you like this, but always
a hundred orminable and out there itis commissioned, because they also have a

(51:45):
period of truth clear, we areclose to the two specials. They'
re the ones with the vigor.You can do it more right now.
Now this we' re going totalk about, what we' re going
to teach what I' m goingto take later or what we made scientist
plan then are the ribs. Alsoanother part that we have and care a
lot here. I' ll tellhim the grass. True, many know
it as salad. This salad assuch is a 100% recipe for my

(52:08):
wife' s family, my mother- in- law. Anywhere you can
sell a salad, but here theytake care of the quality detail of lettuce
is a deporgación. It also hasthere as an image that can be seen
and looks rich for lovers of nothingnessnot only as son I say, it
can also read natural cut and somethingnot for people who do not want to

(52:32):
get there I could enter anything insalty, how many salads it has or
what kind of dick. We onlyhave that salad, which is the fresh
salad. The idea of the freshsalad is that we put the seasonal fruit
on it. It is accompanied withseasonal fruit. But if you don'
t want to cut yourself, alsotrue and suddenly you say well, if

(52:52):
I want to put some protein onit, you can turn it into a
Viking salad. And that Viking saltis when we put a crust on it
or we accompany it with some chickentendersor brocheta meat. It is not to
the taste of each person and wecan carry it out not as such.
That' s the exact garment ofbeing out there, exactly, yeah,

(53:14):
güey, then we have our productaround here. Name this if you want
it to be. We say itwas a tribute to the gods as such.
Before in the tributes, well,we knew that animal people were sacrificed,
all this was made food and we, as such our tribute to the

(53:37):
gods, for it is our baconmalt, not that coughing malt. Yeah,
not everyone says what it tastes like. Many times we cannot define a
taste as such, because I eventried it and the first time they offered
it to me, because I alwayswanted a very different Cuba place, or
to be told that it is thespecial thing there or what is more of

(53:57):
it recommendable. And this was thelove. And the truth is difficult,
because it' s a flavor interducescombined with a coffee, but bacon gives
it a completely different style and flavor. Then the blend of sweet coffee with
the salty gives it another essence.But a rich man, that is,
is and apart from low, ifyou ninestem them and then bring your yes

(54:22):
no, and because it' sa combination between linseed, I don'
t know sweet coffee. I don' t have to prove it so that
you could really say it would haveto come up with a virja challenge.
You must not discover that exactly yesben and name the malt' s flavor.
I could not summarize it in thatit is a cosmic flavor, because

(54:45):
at the end of the day manypeople lean just not for the touch of
vanilla, others for the touch ofbacon, others for the touch of baking
we make to make that sucker.All I could tell you is come and
try the bacon maté. It's a gastronomic experience and I always tell
my customers it' s always abefore and after in your life. Not

(55:07):
if you want your life to staynormal, don' t try it if
you want it to be after yourmalt, but try it, not as
there isn' t in all placesmore exists, that is, you see
it, for example, when yougo to a place, because you offer
yourself a curse, not typical andat the level of evil, but here
you don' t, here youhave the ribs, the salad. That

(55:30):
' s the drink of the godsof life. You say he has a
presentation and they always get it.Like this. So we serve it when
people take it around here we havea jar, we have an affinity for
skulls. We really like how youcan observe. Then we like skulls.

(55:50):
Then we serve it in a craniumjar which you see suddenly we put there
a syrup around. So, whenwe just served it to you, it
looks like the syrup is draining intothe skull, it looks kind of weird,
but the truth is, it invitesyou to try it. Not at
all school times and cinema presents isone of our burgers on the way.

(56:20):
We also had certain alliances out there. Those alliances went with hot puppy.
It' s called the Hock Dogcompany and burgers and puppies join us for
what, to give strength and growthto our menu. They don' t
have a gourmet concept of burgers.We drove four. What you' re

(56:45):
saying, I mean, the meatis the highest quality we have, well
we can handle. That' snot like other companies you see here now,
and all of a sudden, whenwe serve it to you, you
' re going to do it inhalf. It' s not the real
size. Don' t imagine ahundred percent true, that' s what
you' re seeing, that's what you' re going to community.
And always impressive is the bone edgesand the lettuce preparation and then it

(57:09):
' s a clear gourme and ransstyle burger, yes, yes well,
and what we handle here different orthe concept we have is that there are
four specialties, not that it's the Mexican, the Chicago, the
Texan and the Hawaiian, and eachone of these offers you a gastronomic experience.
It wasn' t, too,because the dearest one, the Chicago.

(57:30):
Chicago has already sweet bacon onion andthis and basically that, that sweet
onion experience in a burger or ina sick log is what makes you generate
a strong difference in flavor. Noteverywhere you can find sweet onion, but
here is that combination we have withbacon and sweet onion. Wow It doesn

(57:53):
' t enhance it quite excellent andthe others that you have what these are.
We also have, for example,the presentation of the Hock Lock,
not this one, and I stillpromise you that' s the size we
handle. There' s not goingto be any strange situation. That cock
dog I say is a basic presentation, but, just like with any of

(58:15):
these specialties, you can come andask, you know that give me a
Mexican Hock Lock and the Mexican HockLock as such has guacamole, not Texan.
We put a little bit of yeson it. Well, the guacamole
as such is very good. Irecommend it on your next visit that you
try it is a guacaamole that Ieven want to grab with a chicharrón and
be eating it is delicious the guacamolethat makes the puppy. And so,

(58:38):
basically, the idea or concept thereis that you can put your jack lock
or hamburger with whatever you want,not the specialty you want, or we
tell her that you can also orderit just don' t hear what I
like Texan, but don' tput longaniza, but put the sweet onion
la la te We can do itto your taste, not like you ces

(58:58):
at that time we can do it. We' re very open in that
part. We didn' t getoffended, and suddenly, someone tells us,
oh, you know what puts lessmustard more because I was taught that
the Hock docks are either this wayor we don' t get offended in
that part. We are very opento consenting to our customers not as such,

(59:20):
it has a difference. Okay.Now I' m going to show
you here another of our Insignia products, which is a mashed potato that we
leave potato on the grill as suchthat mashed potato. That' s where
we can see it. They're gonna see that he has bacon cheeses

(59:43):
is dad' s puree as such, and one day I say it'
s important that I tell you howthat was born because many of them don
' t believe it, but oneday it was hears and what we'
re going to eat. We onlyhad a couple of potatoes left on the
grill and this one and that daywe had come very well and left some
pieces of meat. Then it occurredto us to chop this meat, to

(01:00:06):
include the mashed potato and my wifesaid ay, why don' t we
put a touch of ranch dressing onit and that' s when the Viking
potato was born. This isn't like a grilled potato. That'
s the normal one, but rememberthat you always have a chance to get
that Nordic out of you. Wetell him to vikinguiss you here and when
that happens you can put something elseon him. You don' t know

(01:00:28):
what puts a rib and nailed,this add it different strike. Of course
it' s what you' redoing, because that' s where you
turn from the potato to the grill, to the Viking potato, not exactly,
and we also have for those whoaren' t lovers of pork.

(01:00:49):
Right, this ah not good tothat is the skewer. And but we
also have the other aspect of chickenright now. Let' s show you
the buch That' s a littleskewer. My wife and I in the
walk of life were going to certainplaces bazaars, this tianguis all that part
and there were always people selling brochetasand something we identified out there was the

(01:01:10):
quality of the meat they put inthe brocheta, not pu de vichetas.
Sometimes it' s horritudes, theyget tonces, and when we saw them
here. That' s what today, Mom, wasn' t all about
asking for one hundred and two thatsame time. I think we saw and
re- remained gave us the littlethreads and succus art. It' s

(01:01:31):
a good combination. But he's very funny. Then they' re
ready and guar has it. Ithas the same virca essence. We tell
him, because we can' treveal that truth except the public. That
secret. But this point here isthat also somehow, you can order it
with any of your favorite sauces.You can order it mango, barber,

(01:01:52):
barbe if you don' t likeit sweet. We have a function that
we tell the sauces that that isa hundred percent invention of my wife,
that is lemon, salsa, magi, there was magi, English salsa and
a touch of tajin that to mepersonally, that kind of combinations do not
like, but it is very famousthat salsa and it is very this,

(01:02:15):
very requested. Not around here andwe have that part of the people who
like the traditional barrikil and the peoplewho like the emergent of the combination of
lemon and sauces. No, thenhere you can take that experience. Not
as such, yes, yes,esch to the part of those who do

(01:02:36):
not like the pig gives me orthe meat, for I go to fatten
up. Or any situation is alsowe have the chicken and we handle these
empanized chicks that do not supply Bachocobrand for me is an excellent quality.
We have also, through time,sought the best juvedors. The size is

(01:03:00):
correct, because always in some wayfor example, when you go to a
place and if it is, forexample, you go to a taquería no
and if there is such a taquero, then suddenly it gives you a tacote
no and you say ah I'm just going to go to the taquería
when there is that taquero, no, because suddenly you get to the other
one and there is the taqueo andthey give you a taquito smaller and then
you say what happened. No.We take care of that. If you

(01:03:22):
come on a Friday, a Saturday, a Sunday, you' ll always
have the same portion. No.In fact, we implement the question of
weighing this one so we can offerthem all not to the best in size.
Suddenly you see it and say heyit' s smaller, but at
the end of the day it's the same portion. No. The
portions are this heavy so we canoffer all our customers the same portion,

(01:03:44):
no, because suddenly you won't fight or the price. We'
re not going to be like thatfor so many because not great friend that
no, no, not sure,and then that ends almost the entire range
of products. That' s right, okay, so welcome. Also what
you sent her. We have thetwo salad chairs, the hamburger, the

(01:04:04):
photon and the Chiquitín night, andwho else. There' s something,
there' s a product we have, but we only handle that on request.
It' s pork chamorros than porkchamorro. Actually, if you see
it, it' s shielding,not that it' s a pig-
like leg. Or what we handleis a real Chamorro, it' s

(01:04:27):
not a small quarter of Chamorro,not anything, and that kind of food
we just overordered, because in fact, this one is very particular, people
not looking for the Chamorro. Manypeople are used to the typical pork chamorro,
but somehow it' s the carnitas. Not or as they did not

(01:04:53):
know the green sauce, and thesesituations, this and that Chamorro as such,
we handle it in a very particularway. We don' t do
it with a let' s saythat with a very particular form, which
is my mother- in- law' s recipe, which is in a
marinade. After that two we sendhim to the grill and then there comes

(01:05:14):
out a beastly thing of antin andright now so that we can get here
with the ones they' re goingto lock us up. That part of
the episode, too. Yeah,that part of the Chamorro, because we

(01:05:38):
can handle it on demand, orwe can handle it here in the business
as well. Yes, indeed,many people began to do that. We
started to have the team chamorro,the team this ribs, not as such
and as it is. That's where we' re allergic to cutlery.

(01:05:59):
We don' t give ourselves cover, not for the fingers, not
like no, no, as Ihear quote, we have to gnaw at
it. No. That' sone of our little chamorros. When you
like you can come a day beforeordering us or calling our virca phone and
we gladly take the order and sayand in editing the video because you will
add dot of them special live,but lack the post production and December all

(01:06:24):
the areas that are being made afterthe live tradition, you will be able
to see in places, because beforecontact. But right now you' re
mentioning it would be very interesting wherethey can communicate, where they' re
located on social networks so that peopleare all their orders. And I also
think you guys have domesticity. Ifwe also manage home delivery to this whole

(01:06:48):
nursery area, you can communicate toBircafoot' s phone or either my phone,
as such we pass them to themright now and you can also follow
us on social networks like Birkafut andI say there you can give us the
like, follow us there. Suddenlywe went up dynamic promotions, advertised the

(01:07:10):
part of our events, because itwas part of what I wanted to tell
you a moment ago, not theevolution of Birkafut. Suddenly, the demands
of our customers lead us to covertheir events and this covers those events,
as it leads us to implement Birkafutin a different way. In fact,
recently last year, in the middleof the year, we acquired a foot

(01:07:31):
truck and in that truck, becausewe go from here to there carrying the
delights of our brand. We cantake him to your event, to your
house that on birthday, whatever itis, the truck arrives, we park
him, we can take him fromthe street. Or, if you give
us a space inside, we canget in. We carry our own light,
gaza, water, everything we carryand so, well, also part

(01:07:54):
of it as a step- pumpleof doughnuts and then they' re going
to be there at a party.It is correct to deal with several aspects.
I say also don' t beafraid to approach. We drive from

(01:08:15):
the look of how many people doan event per person, or at some
point we have dared to handle itfor time. We didn' t hire
you three hours in advance today.We can do it. This one did
say we got a little bit right, because they were people who ate quite
a lot. We are also goingto anniversaries of motorcycle clubs that for us

(01:08:41):
has been one of the best events. We were not present on some anniversaries
last year and, suddenly, thenumber of people is quite, quite strong
and, well, we are invitedto many events. Not in fact,
this weekend we were invited to participatein a crossfit event to be held at
a university. But also because ofthe urgency of the invitation. We couldn

(01:09:02):
' t take care of it,but next weekend we' re going to
be at a concert, in thebig venue you have to know about that
Oliver and we' re going tobe attending also out there so we can
somehow impact more people with this conceptof vircas. A freec heart greeting out
there is there. We send himthere is right, excellent and good.

(01:09:30):
Also then sticks with the little cancito. If you don' t want cancito,
also the product per order is correct. He has a pcisto to any
of the things they showed. Peoplecan do whatever they want. Yes,
of course, the only product wehandle just like this on request is Chamorro.
No more. He' s theonly one, but he' s

(01:09:51):
right. Yes, yes, yes, aside the Chamorro, he must know
that he has a rather delicate deal. I don' t love those carnita
- making guys who throw it atthe cases and leave us there. Not
all of a sudden it says ahfor there' s the Chamorro meat.
It' s very this one.It is very delicate in that respect,
because in our preparation we always takecare of that detail that the meat is

(01:10:13):
soft, is ready to eat.Then it' s not a meat you
could be playing ay pa' tomorrow. It' s not worth it.
That' s why he' sloved, especially the chamuro. That'
s right. There' s apiece, yes, from one piece to
the ones you like. No,no, it' s okay. Then
we have contact, social networks sothat we can make the orders and equipment

(01:10:36):
to be there, because it issure that we have to r to pick
up the phone or base or sendthere, but stop. We were also
told that in the form of paymentit can be with such an infringement and
a little bit this and this isvery important do not leave because many times
one comes to a place and wantsto pay more card and they charge you

(01:11:00):
an extra thing. That' sforbidden in those places and people don'
t know the business. He can' t charge you any percentage, nothing
else for the past. In theend. In addition, your products before
the SAM are fully controlled. Theneither the restaurants or the people are already
loaded there he was going to cause. It' s not because they'

(01:11:21):
re charging him the tax either.And this, then, is delicate here
in Virca, for they take greatcare of that and you can pay for
it. They hire things. Infact, or it ends here, because
they can make the purchase without anyproblem. And that' s very important,
because they also give you the receipt, the proof. They send it
to you by mail or the methodof purchase you have done or by bar

(01:11:43):
ar you send it proof that alreadyexists in the purchase of food. But
it is important national, because itis another of the things they offer.
And also with what platforms are,they also have one more u when people
have them, because they have aspecial access to deliver apps and reforms.

(01:12:11):
That' s right. In fact, we can also be found in nine
edits. We already had a seasonthere, then we had a space,
a pause, we had to doit and then again we were discharged into
nine eritz and now you can findus also in Uveritz and the only thing
I was reviewing was instagram. Theycan find us as a Foot Virca.

(01:12:34):
That' s right, they're gonna be able to recognize the little
Viking that' s out there onthe logo looks like someone from the interview.
And the contact numbers are fifty-five ninety- one, nineteen ninety
- three, eighty- six andfifty- six, eleven seventy- eight,

(01:12:54):
fifty ninety- four. Of courseif the pen or digital annotated go
again anyway, that' s whereyou can check it later and also in
the instagram. The number comes inif you want to check it out.
There is fifty- five ninety-one, nineteen ninety- three, eighty

(01:13:16):
- fifty- six, eleven seventy- eight, fifty ninety- four,
and good do you want the Bibleas jingo. Here live from every colony,
we are located on the street.Waterfall nurseries number forty- five settler.
Livestocks of the hill, in clanepantlaof Bas Estado de México. Postal

(01:13:36):
code fifty- four, eighty zoneson vines and everyone I don' t
know. It' s very easyhere. Also another reference. They'
re right in front of almost taoyou' re going to the brand of
sodas. Not the best, buteveryone knows that. Gustavo gas O,

(01:14:01):
I say hello to my friends,the nano Bravos. They' re closer.
It is correct of Gustavo bas grabtowards Leonardo Bravo and return in those
sports doing and on the side infact, here is the place that if
you want to come to grab yourvehicle or also has a system of motorcycles
of barrsho and things like that.Right. Well, right now, there

(01:14:24):
' s still no barber as such, but we also have a motorcycle workshop
called a motorcycle help too if yousuddenly have any questions with your bike,
because we can take care of it. Here they can hold the mare and
leave it super well and you're going to give the car and if
they wait a couple of hours,they can have dinner. Or it'
s right. But so I mean, don' t think it' s

(01:14:45):
a round business eh mantle band guyand pass the super old. New friends,
it' s a place in eight. That I hadn' t commented
on, but it could be anevent here in truth. Ah we also
lend ourselves to that situation. Forexample, it' s your birthday,
you want it, it came tocelebrate here with us. We can offer
you the typical sweet table, theskins. I don' t wear this

(01:15:10):
one anymore. This one we canoffer you all that part and somehow is
the concept is different, not justwood. It was more rustic, not
so to speak, not falling asin the colonial rustic. But it is
this as a race running type,autowash installation, as an excellent location of

(01:15:32):
videos very large that comes down fromthe quarrel. I don' t know.
I do, of course, infact, lend ourselves to all that
now, which was this December.I' m not much given to that,
but good were the holidays of theinns and this we lent ourselves so
that somehow they would carry it outand they are also. I don'

(01:15:55):
t think so. There are noViking inns or freedom. No. No.
So much, we did not celebratethe julet as such or the winter
solstice, but we also lent ourselvesto that part. She wasn' t
very father. We also had aHalloween. Not this one was a costume

(01:16:18):
contest We were here a platform threehundred and sixty. In fact, I
send a greeting to my friends ofover three hundred and sixty who do not
always help us in our well-planned events and this one and we had
here so that they could make thevideo for free. Then he was so
lame. There was a costume competition. These people had a very good response

(01:16:40):
to the event and, well,they don' t know a theme party
that' s right, a birthday, a goodbye to anything. We have
had a number of aspects of thatstyle. Also something we can lend ourselves.
I mean, it' s notlike we do it every weekend,
but, for example, you wantto have some privacy, so we can

(01:17:03):
shut down some part of the spacebusiness so that you can have that privacy,
not as such, or we caneven close in business, and so
you decide, and the number ofpeople we also come to that deal.
Why, because, suddenly you saytoday only my friends are coming. I
don' t want anyone else betweenus, in that little window that you

(01:17:24):
just saw, we activated the partof just selling to take, not as
such or even some day there werea couple of benches and people sat in
the window, not because they wantedto eat their ribs at that moment later,
I say it' s also amatter of paperwork with the municipality and
certain things, but anyway, putlike some benches not out there so that

(01:17:46):
whoever likes to eat on the streetcan do it. No yes, so
said r mark day League is correct. Maybe you know I don' t
want to get into all the hustleand bustle in there I want you to
okay You can' t. Ourlittle window, as you mentioned, is
a part that we activate for deliveryservice, not as such. Or the

(01:18:13):
part of taking home is something thatevery day we have increased. Not the
house more or less are about akilometer and a half around that we are
talking about colonies like the hill,tlanemex or coyo hualco. I think it

(01:18:34):
' s called beautiful, beautiful view, electric nurseries more or less that part
not as such. I mean,if you' d like to say,
hey, hey, hey, hey, hey, hey, hey, hey,
hey, hey, hey, hey, hey, hey, hey,
hey, hey, hey, hey, hey, hey, hey, hey.
I' d charge you an extracharge for the shipment. It'

(01:18:57):
s not right. Yes, Ithink they' re asking for a passport
to go there. Greetings to allpeople any greetings. Speaking of greetings and
you wouldn' t want to lutesomeone else, say Gey. Thank you
and even more, not now Ihaven' t been present for who'
s on live, right. Buta greeting to all our customers, to

(01:19:19):
our whole family, to all ourfriends who weekend, after weekend always support
us. They' re here watchingwhat crazy things we' re going to
come up with now. There areno people like you who, right now
you' re here, hear whathelps you, what I support them.
There are people very present as such. No, and that' s a
blessing that we have as businesses thatare working. I also told others we

(01:19:42):
saw it and we thank them.Yes, of course also a greeting to
all the boys who work in Vircamosto play good toñito guash to Enrique,
who are much of this team assuch at the end of the day,
because it is what makes our businesswork. We daily from Monday to Sunday
open at eight in the morning andclose at five in the afternoon. They

(01:20:06):
can from the abar as vehicle vestihorasserenwill renew the headlights have a very complete
service. I recommend them on course. I think it' s one of
the good washes around here, otherwiseit' s one of the best.
But and they don' t fallinto this part of that high prices for

(01:20:28):
a service from either side could doyou here It' s a fair service
for a good result, not assuch good that you come in a familiar
people and so that, because theytalk a lot. I don' t
know what values they identify with.Okay. We, as such, have
certain values, loyalty, trust,teamwork, honesty. Many times we also

(01:20:56):
preach with this part of being receptiveto know what people do not want them,
what they are feeling. If it' s bothering them, if it
' s already cold, if Ioffer you the skin, if I heat
you up all of a sudden becauseof the size of the food, they
fry you because you don' ttell them so fast, then we,

(01:21:17):
with that kind of values, arelooking after our customers. No, what
they want, what' s happening, what they' re feeling, what
they' re even living. Notas such is it no longer as much
as people are not the people whocome. We noticed it, that is
the slow minus We were excellent,apart, clear and good. That'

(01:21:43):
s what we give them. Don' t either be an acquaintance or be
familiar, be a friend or bea person who comes to Bir Kafut for
the first time. To be ableto give that attention as such. We
don' t talk about it ishow to go with the idea of name
And what you didn' t comeup with this concept, how it came
up, what was the dream,an idea to get there and they can

(01:22:05):
also meats for people who are betterunderstanding young people, people you are because
they haven' t achieved their dreams, because that' s an example of
sleep and all or it needs time, ingression, con that we' re
going to talk provided savings sometimes youcontact to be able to achieve this dream.
Post that good experience to us whenwe decide to open Bircafood. Part

(01:22:30):
of what I can say to peoplethat you' re saving us up ahead.
If you have a dream, don' t stay with the first no,
because suddenly, with the people youhave that approach, that knowledge,
the first thing they tell you abouthow you' re going to start a
food business. Hey putting together,so if you' re a mechatronic engineer,
how do you think, no,how are you going to put this,

(01:22:53):
how are you going to do that?“ And I say Catón,
” he said,“ bastos andeverything is correct” I' m a
mechatronic engineer. I worked in theindustry for many years and, as such,
people suddenly fit in a lot onthe part of what they know.
So when you talk to them aboutsomething unknown, something that will suddenly require

(01:23:15):
a lot of responsibility, work,effort, communication. The first thing they
tell you is stay out of thosetroubles. Don' t you better get
a job from nine to six that' s gonna pay for it. The
then usually, usually, we oftenhave that part not just as the best.

(01:23:39):
The story is already the head ofa school. It is vital and
also works in an office from Mondayto Friday, and it is part of
what we have done. He isnot a magister in the career and work
here because nothing else is said aboutthe time of the restaurant so to speak,
because in fact, we start fromthe sea doing all the shopping,

(01:24:04):
doing all the good, yes assuch, buying all the essential things for
the business. It all starts fromTuesday, Wednesday, Thursday, Friday preparations.
And so, I say now itis something new that, for example,
the jobs of each one. Butat some point, yes, my
wife ran out of work and waspart of the business implementation. Not this

(01:24:26):
job has, you have little thatjust came in. Yeah, I could
comment on how much you don't have. And this one year as
such, which was quite a year, let' s say difficult, but
also enriching, because we learned alot of things. We didn' t
learn. I don' t haveany restaurant studies or anything like that.

(01:24:48):
Not my mother- in- law, neither did my husband then, and
the good intention as such not thatwhich makes clear professional comment and heals the
taste, quality of care And ifI say at the end of the day

(01:25:11):
it is like all that good intentionthat we have to be able to translate
it, to be able to carryit out. And that' s the
result. He doesn' t needhard people to make him. I'
m this one. They make funof me because I' m very drawing
and writing, but it' svery useful to me, because I,
by visualizing what I want, canbe making clear the goals and objectives that

(01:25:33):
I' m developing. Not thisme, all this that you see here
at some point was embodied in anapkin, on a sheet that, in
fact, we must have it outthere. Let' s go to my
face sometime and put it on.Not because it was a dream. It
was something my wife, I,my mother- in- law, visualized
at some point, the decoration orthe putting of the wood, all that.

(01:25:55):
Then all of a sudden good ideascome and this one and I get
the chamba of taking them out.No father, because then those family members
are your excuse, that' syour sugar and it' s blue and
it makes you like family. That' s right over there savouring very well.

(01:26:15):
But then this is something about thefather, because a lot of people
have ideas. The best social thingabout what I eat with that, yeah,
that' s gonna be okay withsome things. Or that I know
and there' s here and they' re all Iquitos and they bring super
wines to zero more. Yeah,I don' t say there as well

(01:26:36):
as part of it is this puppy, it' s the frid part,
which is also part of the team. And how we' ve carried it
out, because we' ve carriedit out through communication, not letting go
of any kind of difference or thatstigma from that to the mother- in
- law and hates or something likethat. Yeah, that' s right.

(01:26:57):
We don' t have ange adog. Dog is this dog came
into our life at the end ofa September and never left. This one
was really hurt, a puppy wepicked up off the street. It is
also important to mention that. Weare pet Franley as such, if you
come with your puppy and everything cancome without any problem. The safest thing

(01:27:20):
is that Dog is going to getexcited about meeting your puppy. But this
saying is not a business in whichyou are prevented from entering. Not for
that, or it is for livingtogether. There' s something else to
me. I mean, I'd love to have the nonmotivating message.

(01:27:44):
I just say effort communication. Thisone sometimes, when things get complicated,
you understand that it is a processand that it will not last forever and
always are like new challenges exist.You didn' t get what you had
at first, maybe what' sgoing to happen tomorrow is something else.

(01:28:04):
I mean, in the end,it' s a constant challenge. No,
but that' s the good thingabout living. I think I'
m very good and good. So, friends of Iran, here distraught forbids.
I don' t know what elsethe video came to prove not just
you. I don' t knowif they wanted to tell more or less

(01:28:24):
how many of you could eat something. I don' t know here in
birke foot. You can eat wellnow, yes, that very well from
a cost say, approximately one hundredto one hundred and fifty pesos. You
can eat well now, yeah,you' re a little more. Let
' s say that since I don' t eat a little more, maybe
with about three hundred and fifty pesosyou can eat this pretty well you combine

(01:28:48):
certain dishes. No. I,for example, order a salad and a
rib order and with that I cango to sleep happily typical. As we
say, three hundred pesos are approts. No, I mean, but it

(01:29:09):
' s not rich to you,and besides, it' s pretty correct
and fair right now with all thisstuff that we' re living on about
inflation and all that, well,you have to understand that our suppliers are
constantly changing prices. Not that it' s another thing nobody tells you when
you put up a business. Don' t listen, you' re going
to face this kind of situation.Not then do we constantly change prices and

(01:29:30):
we try to keep our prices toour customers. Not something people should know.
No, we' re not changingprices every weekend. It' s
a different thing. We don't make certain increases. So much,
it is correct then to maintain astandard process depends on inflation or seems them.

(01:29:55):
It' s right that' sor freedom what medial to compare your
experience of cafoundating to coming to people. Here' s a client, I
think it' s come several times. Then he also wants to give them
that message and give it without fearand without pity, which can happen here.

(01:30:16):
And so what' s in theclient' s voice. Yes,
the client' s voice and alsothe staff' s voice so they know
us. And yes we can alsoinviritate frid that leaves us a little in
person of what this puppy is.Not as such, then we passed him
to the microphone. Ah who isthis frid, first fried for you to

(01:30:38):
know, which is also important partand of the team, of the team
we want to pass the club nothingmore that you already need. Double bench,
here and we wired it up.Double bench truth. There' s
hello oliver how old you are.Such a welcome there. Thank you very

(01:30:58):
much, so tell us, whatit is here and everyone looks at it.
As you mentioned, he' sarming. It' s a unique
experience we like to give customers.They were kind enough to invite me to
participate with my hob dogs and myburgers, and that was just the parameter

(01:31:23):
I have to follow. They havesuper good quality in their food and I
also have to live up to it. Not then, basically, we make
a double, very good, Ifeel, and we invite people to come
and taste all the dishes that gofirst. We' re not, we

(01:31:46):
' re not this relative. Thosetwo are friends and then exactly, if
you are, yes, very goodvibe they invited me and because I am
already part of the virca family Andand then delighted. So, U said
a greeting, a comment, evenif they do point out for people who
are fine, because they also followus on our networks, which is this

(01:32:08):
on Instagram, it is arroba,puppy, hot spot, and also on
Facebook this same. We do thesame thing. Delivery to the house,
and so I have already given himorders. All right. Now here'
s our client. Please, wehave a client who' s good PP.

(01:32:30):
Who wanted to go we give himto come to Ai b A d
A s very good afternoon, norto Hello Hello good afternoon, good afternoon
platicans. How did you get here, how do you tell who the experience
is for people who are okay,so look. I came here out of
friendship with them. The truth isthat they are a very united family and

(01:32:55):
above all in the environment. Whenthey begin to undertake, obviously it is
always good to support. Not thisone they already have eating, it is
super rich and above all the atmosphere, I repeat again, it is magnificent.
It' s not like you seefaces or they' re bad or
they' re ugly or not,so I invite them to come. Everything

(01:33:17):
is very rich and very economical.And as a friend for as long as
men, as a friend nine yearsago, nine years ago, are no
longer friends for a true year,because exactly what father comes. This one

(01:33:40):
supports national commerce and already greetings toeveryone but they are afraid the cameras will
send greetings, a greeting to everyone. To me you can make a special

(01:34:05):
podcast, an interview the delicate oneto that concito, because it would be
called pincafood, located well sinterensante videosState of Mexico, where they will find
products of good taste, of aquality and also of gpsto then they are
given to of visiruta pass the linecompanies. Be it also so, it
is that I know them well theseenemies more to the power of that house

(01:34:30):
or if any vecinity or that ofthem, they can also hire them.
And so this, because it isa place that is very worth coming,
to know, to come and enjoyand to be here, is correct,
but here we hope you come tolive the experience of Birkafoot Oliver again.
Thank you so much for the support, for living the experience, for being

(01:34:51):
part of Birkafut' s experience.And it' s important to me that
people, by trying our food,by proving our concept of truth, become
part of no. And I thinkwe did it 100% with you.
Yeah, plus that from the toyfriend is starting new gr, from pantla
to expanding like when I started 15years ago, you got abroad. In

(01:35:15):
the same way, well, becauseof the pandemic. There' s a
lot of people who aren' taround anymore. There are new tations,
bring new themes and remember that withme they will have few interviews of astronomy,
tourism, culture, everything I conferof values and news these sessions events
and also that part that we werestarting from astronomy and from volmer in interviews
with personalities new people or people ofsuccess. They will be able to listen

(01:35:40):
to us with their friend on podcast, in interviews and also, because they
are waiting, because they will beable to download a digital interview. One
hundred percent of the wallet of thecafun where photographs of the best moments of
the products will appear and it isworth downloading completely free on my web page
with the semi- comax ruiz inthe section, in the port button of

(01:36:01):
international news. There is the bigone, the image of VIRCA with the
promotion and dissemination of the program andpodcast that is being broadcast now you live
from ANFLIC. There and there it' s going to look like the loadable,
collectible item. In addition, alsoof the digital platforms where they will

(01:36:23):
be able to listen to this transmissionand then in a bar of minutes,
we more are recording more special things, some live broadcasts. Maybe and it
' s going to be a muchwider program of this place that' s
going to be worth it with Idon' t know how to icar.
You can' t have it.You must have had the true experience.
Thank you very much, olive grovesCome and Vikings take out that in Nordic

(01:36:48):
that you carry inside and enjoy theexperience of vircaafoot not that behind each dish
there are hours and hours of efforteffort out there, as a family,
suddenly not this no better flavor thisdo the like and put the roast.
And it is also part of thesame result that we have had. This

(01:37:08):
is that part of the communication youwere talking to yourself a moment ago not
and come out of those stigmas youhave. I work pretty well with my
mother- in- law, mywife, and then, like everything else,
we don' t suddenly have momentsof crisis. We' ve had
this event here that was suddenly twentypeople, but today I invited a few

(01:37:28):
more and it' s a hundredthen that kind of tension. I mean,
you don' t know her untilyou live her. No and we
didn' t know that attention untilwe came up with a food business and
also tested our capabilities. Not thatpart too, not that provision that you
suddenly don' t have in frontof business. You want everything to go
perfect, the perfect business, everythingto go well, you sell a lot

(01:37:51):
and work little, sometimes it doesand sometimes it doesn' t. Then
to situations when you have to worka lot, a lot and earn little,
because that' s when you haveto tighten no and strengthen the team.
And I, as such today Icertainly feel blessed Oliver on that side,
for the work team that I havefried my mother- in- law,

(01:38:14):
my wife who are coming down,that we all work, is not
a very good one. It's pretty naughty little Armandin, Hector Armando,
who also around here if they come, they can see it from time
to time. Not so much,especially right now in the cold seasons for
taking care of him, but thenhe' s around here cheering up our
moments. Not as such have usthe food of the great abundant, tasty

(01:38:40):
quality as a price. I don' t know if it' s even
more good to keep in mind thatall the important events box fights, this
UFC, the super Bowl that iscoming now on the way, because surely
you can come to enjoy it herewe' ll transmit it this All of

(01:39:01):
a sudden we put the project,we have certain subscriptions so that they can
see it screens and because they alsofeel comfortable. Not maybe. We'
re not a sport bar, butwe' re better than the sport bar
because it' s familiar. Youcan' t be more comfortable, more
comfortable. That' s right,with a super good quality of food.
Also suddenly we do karaoke nights,or when we are hurt goes and we

(01:39:27):
have to exalt the emotional pain ofpeople. You can come here too.
Not that. We also like thatpeople suddenly come and put me some songs
here and there, and I saywith great pleasure we have to attend to
them good rigo, because I knowif we are here to mámica for all
the people who are coming live andcome the comedy desitar in the virca experience,

(01:39:51):
but maybe they want to send agreeting, share their experience, because
they come here avirca without pity wecan lend them the microphone and later.
Let' s go some special transmissionsof what the belly looks like for you
to see, see the food preparation, and you can undress and look at
a plazzo fountain that is already cheeredup. Here we already have an audience

(01:40:12):
mos in silence, but we alreadyhave a book and here one of the
customers is going to send us agreeting and to share without pity around here,
truth and we are almost saying goodbyethis first forward of a special case
that is taking place here in Cabron, that we talk about yousus hamburgers and
just rich who are going to haveto come to know this exclusive interview with

(01:40:38):
Vilkum in NEMA books. I thinkthey' re a little embarrassed. Pass
it the truth, family, weare completely alive transmitting from my facebook and
well, I also want to commenton what they take courage. All we
talked about is a small summary inEnglish. Ok there is an article where

(01:40:59):
I am the real alien to thepeople who see me in Greece, who
see me in other countries, inBolombia. It' s a real reach
you can see there to document theolives with the people who follow us.
And so that' s really goingto see, because many people, in
addition to crixcellents from other countries,who come from other countries, can also
bring you. Yeah, you decideit' s this way. And,

(01:41:19):
well, someone here has already beenencouraged to come forward to the truth,
to send out live greetings on thebroadcast. It was applause, please.
You' re here there were developedenvironments, so two accompany a friend,

(01:41:39):
but what can you tell us.Very good afternoon, a are hello,
very good afternoon, also flat,very good afternoon, no oscar men or
stay and it is fly to give. Yes, and here he is a
neighbor of God. Yes, actually, yes, a very rich, very
delicious place. I highly recommend it, the truth of a very familiar environment

(01:42:00):
and I like it very much.I bring many attentions to my family and
recommend it. The truth too exquisitethe meat is that you made the burger
the nuggets, the flags, thecuts. I really like the truth and
like how many times it comes tothe best, here, then they won
' t let me lie. ButI think every Friday or, every Saturday,

(01:42:21):
uh, every eight days, I' m here right now I had
' cause they' re throwing outtowers of my son, of my partner.
We' re all very comfortable andthe truth is, the truth and
yes, they do come more andmore. I also recommend a lot the
exquisite bacon matte, eh that youhave who knows in the majada, because

(01:42:45):
vanilla, but with the touch ofbacon it is something that I did not
believe. Rei yes, the truthis, I didn' t think so,
but she' s very, very, very rich. I recommend it
a lot, excellent, very good, but it seems to be too general.
We haven' t greeted myself It' s going to be the measurement
to be accompanied, not the family. And now I really do recommend a
lot, a lot of the placeand I really like it in my mind

(01:43:08):
that it is here that motorcycles.I like her very much and she too
the truth, the net is veryfather, because thank you all very much.
Thank you for fruiting or someone happy. Thank you, uh, thank
you for participating. Thank you morethan that. Let' s say so
share your experience of Javier Carfo asI achieve that if you want, it

(01:43:30):
gives you faith n But there well, give him a story, because it
already makes go we have very wellthat it is time for the tour taa
think already they begin, already theybegin to arrive. Do we have the
pleasure with ok to do like alittle bit here, to play and listen
and the microphone, sir, becausehow is it good night? How are

(01:43:53):
you, how are you good night? Well, well, here' s
your experience and you were encouraged topass articles pods. Well, then,
to do the best, the bestof the best. I think it'
s an excellent service. We've been around a few times and we
' re going to like it herewith you guys really all the best,
the best. Your Excellency. Agreeting to someone a family member who can

(01:44:14):
share the broadcast video. For tomy children who stayed at home, to
George and to Jesus who stayed athome, but because we could already pass
through them. Right now, itseems to me that if it is if
we had passed, if they hadcome, then I thank you very much
and congratulations indeed, very successful withthe business and that this is for many

(01:44:40):
years and how much type you haveevoked you, because we do not come
very often, but we do come. I can not say every finse no,
but we do come to what isyour favorite plastic here my son,
because I believe that everything we havetried of everything and of seeing everyone is
very tasty. So people would saythat, maybe it' s the first
time they' re seeing or meeting. That' s why it' s

(01:45:01):
something different. It is a differentplace from the common restaurant or the common
café, which is something new,different and, therefore, is shocking.
Not then, because I congratulate themand make it a pleasure for everyone.
Thank you so much, you tryto share this with us. A fucking

(01:45:24):
cheers prime or good or rusty bras. Thank you. That' s called
good management of the Chamber. Somethingelse I' d like and then to
approach without pity. There they're always staring at each other if I
' m convincing Oliver that they wantthe House out, and that I would

(01:45:50):
go that way. Well, allI would say is thanks to Oliver for
this opportunity that we like to makemore people known, especially our customers,
who are also frequent and especially becausethey visit us, who come to taste
our excellent delights. Well, Ithink it' s the kicks to fire,

(01:46:16):
but we' re going to keeptransmitting what preparation and service is like
with people. Me more, stripso much outdoors so that you can us.
I' ll pass you the interviewguy' s location, the books
put that in there dubda. Thereis also an Englishman to reach other countries.
It is done the article of scarmenof the newsletter of the digital magazine

(01:46:38):
codicional is worth, they are unpublishedlutovertias And because this is already forever,
both on my website, good untilyour server lives, because that is the
people that I carried. But becausethe interest that stays there in prestigious digital
platforms, follow us in Spotify,spread all those of prestige. There we
are on the YouTube channel and partof Cornemexi' s mus interlatory. Don
' t let me need the fanpage and the official pages of virgin Aroud

(01:47:00):
there. Put your comments, placeyour orders, come there the experience,
Hire badly the worth, cost,benefits, taste, quality, attention to
the abundant and we can have where. Come here all goods on Sunday,
from six o' clock, thirtytill two o' clock at night.
Here it becomes completely a familiar mind, safe to enjoy healthyly very rich things

(01:47:21):
and for all gourment- style canadaresyou can not miss it. Friends are
his friend Oil and Louis. Theycollect podcasts, interviews, news, gastronomy,
art and future capalization that much morewith their friend we start to go
from the State of Mexico, sothey are pending, because we will have
the talented personalities more places to beable to transmit quality content, educational content,

(01:47:45):
training and that can be lacking insociety and presents these places that are
in pain that we have a surpriselater. We are going to recognize them
and congratulate them because the anniversary whenthat good anniversary just happened, was now,
in December of 18 December. Butgood too, the second anniversary is
coming. But also for all thosewho are visualizing us, if they have

(01:48:10):
evidence that they were watching the live, that they were part of it,
we' re going to give thema 15% discount on their account and
they can apply it. This oneis now indefinitely not. Yes for we
also hoist ful of the felling overall, so for the people there on
Joy Day we know, we printedthe photo with us make it clear,

(01:48:34):
I was here, you have notalso, participate, We will make a
post with tiga also and downloading itand from the Internet page they cannot download
And we were going to Qur toclose this space as a temporary people who
are going to take everyone here together. It' s been a pleasure to
be with you. Thank you forbut and you want to do this live

(01:48:57):
interview, this exclusive podcast and attention. And then we' ve enjoyed this
place. And so Hermanda either knowsmy mom or she says something she'
s seeing us too. And thenhe is very grateful to all of you.
Rida Marta Ta, Danielala and armingand beloved integram Virga fuerta paso para

(01:49:19):
es sabé And because we are stillhere a number of teams later in the
segment of having food preparation with anotherplace. And thank you all very much.
They' re watching. If youdon' t angle, your friend
says goodbye, we can thank you, Virgo, thanks to good friends.

(01:49:42):
I hope you have been pleased withthis Birkafut special and sincerely, I am
very happy to have been the firstto interview you in Mexico, Querétaro,
Veracruz, the State of Mexico andMexico City. He served them a strong
hug and a special mention. Isend a very special greeting to Rosita Facundo
de veran la Cruz who listened tous and who also saw the interview with

(01:50:03):
friends of Queretaro, of my groups, of my social networks. I also
saw the likes and the real commentsa thousand thanks for listening to me as
far as Cuba. Also my friendMichelleco, a great artist, soon an
interview with him, his wife and, well, the people who see us
and listen to us. Also tomy friend the artist from Colombia, Hugo

(01:50:27):
Ojeda, who is also a greatartist who soon we will have an exclusive
also with him. His drawings areincredible, and also to the artist Perónica
Padilla, who is Mexican, whois based in Miami and well, well,
many people whom I also appreciate CarlosLeiva send a special greeting to Socorro
de Ibarra too, because I hopeno one will pass me, always someone

(01:50:53):
who participates and who I thank verymuch for his comments and who I appreciate
that he is a great friend Catalane. Thanks a lot, buddy. I
wish you the best in your footballshows as well. Don' t miss
it. They are quite interesting theiranalyses very different from the conventional and traditional
ones of those dedicated to covering sportingevents. He, then, listen to

(01:51:15):
his program And so good. Ialso want to thank my mom, as
with her I lived this experience ofgoing to know this place. She was
the one who told me Mira looksgood, you have to go And I
hope, friends, that you whoare also seeing me and listening and that
you have seen all that, thengo to vier Kafut. The truth is
an incredible experience is worth it andI hope this article, this podcast,

(01:51:40):
this interview and this content has beento your liking. I thank you very
much for listening to me and Iinvite you not to lose my voice in
the near future. It is myimage, a podcast that I am preparing
to be able to give some tipswith an experience that I have for more
than fifteen years, dedicating myself tobeing able to be companies, schools and

(01:52:02):
governments, to be able to speakin public, to do interviews, reports
and everything that God allows me todo. This podcast is going to help
you a lot for all those whowant to learn to talk, because in
a massive way or to be ableto improve their techniques and skills, because

(01:52:23):
I am preparing this topic hoping youlike it and that I can help you
so do not miss it. Myvoice is my image. Very soon I
' m going to share it liveand he' s going to have it
on digital platforms, reminding you friends. I am your friend Oliver Ruiz,
and I will have exclusive content ofnews, reports, interviews, podcasts,

(01:52:45):
capsulas articles download the magazine collectible completelyfree, the special poletin and tourism topics,
places of attractions, entertainment, gourmet, gastronomy, talents, personalities and
specialtas, reflections, phrases, thoughts, poems and the topic of interests Do
not stop visiting my website type LouOlio, rus Commx, follow me on

(01:53:09):
social networks, platforms of prestige anddo not miss. My tour two thousand
twenty- three sharing experiences of theheart, speaking to him of your heart,
expressing yourself fearlessly and remembering the sizeof your faith will be your success
that I bless you. Thanks forlistening to me. No, no,
no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no,
no, no, no, no.

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