1
00:00:01,600 --> 00:00:03,400
Hey, everybody, I'm Guy Fieri
and I'm rolling out,

2
00:00:03,467 --> 00:00:06,367
looking for America's greatest
diners, drive-ins and dives.

3
00:00:06,367 --> 00:00:07,800
<i>This trip...</i>

4
00:00:07,867 --> 00:00:10,200
Come on, Chef,
you're doing great.
You stick with it, okay?

5
00:00:10,266 --> 00:00:12,767
<i>...it's a big bite</i>
<i>of worldwide flavor...</i>

6
00:00:12,767 --> 00:00:15,800
Warm yourself up.
You gotta make sure that
you released the jaw.

7
00:00:15,867 --> 00:00:18,000
<i>...we're grabbing Mexican</i>
<i>in Vegas...</i>

8
00:00:18,000 --> 00:00:19,400
I wanna go through
the entire menu.

9
00:00:20,367 --> 00:00:21,867
<i>...mofongo in Palm Beach...</i>

10
00:00:21,867 --> 00:00:24,767
This is one of the best ways
I've ever had it.

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00:00:24,767 --> 00:00:28,100
<i>...and Mediterranean</i>
<i>with Chef Michelle Bernstein</i>
<i>in Coral Springs...</i>

12
00:00:28,166 --> 00:00:29,867
It's just a beautiful
bite of food.

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00:00:29,867 --> 00:00:30,000
<i>...where things get</i>
<i>so over the top...</i>

14
00:00:30,000 --> 00:00:31,900
<i>...where things get</i>
<i>so over the top...</i>

15
00:00:31,967 --> 00:00:33,567
Look at the size of this!

16
00:00:33,567 --> 00:00:35,266
<i>...it even becomes</i>
<i>Greek to me.</i>

17
00:00:35,266 --> 00:00:37,700
I mean,
how many Greek restaurants
have I been to on Triple D?

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00:00:37,767 --> 00:00:39,367
I've never seen this
in my life.

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00:00:39,367 --> 00:00:41,767
That's all right here,
right now,

20
00:00:41,767 --> 00:00:44,166
on <i>Diners, Drive-Ins</i>
<i>and Dives.</i>

21
00:00:56,000 --> 00:00:57,667
So, I'm here
in Coral Springs, Florida,

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00:00:57,667 --> 00:00:59,567
with the one and only
superchef Michelle Bernstein.

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00:00:59,567 --> 00:01:00,000
All right, Chef,
I've got a place to go.

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00:01:00,000 --> 00:01:01,467
All right, Chef,
I've got a place to go.

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00:01:01,467 --> 00:01:02,667
<i>It's this dynamite story.</i>

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00:01:02,667 --> 00:01:05,066
<i>The chef, she's from Philly,</i>
<i>she went to Greece,</i>

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00:01:05,066 --> 00:01:07,667
she trained,
she's flipped restaurants,
now she's got her own place,

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00:01:07,667 --> 00:01:09,800
<i>runs it with her five kids</i>
<i>and her husband</i>

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00:01:09,867 --> 00:01:12,266
<i>and people say it's like</i>
<i>Greek Florida food.</i>

30
00:01:12,266 --> 00:01:13,567
You're making me so hungry.

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00:01:13,567 --> 00:01:15,400
Fantastic 'cause this is
Hellenic Republic.

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The pastitsio's ready to go.

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00:01:18,567 --> 00:01:20,967
The best Greek food
I've had anywhere.

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00:01:20,967 --> 00:01:22,467
It's just like, "Wow."

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00:01:22,467 --> 00:01:24,500
[Nikol] Chicken souvlaki bowl
on the line.

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00:01:24,567 --> 00:01:26,100
I've been to a lot of
Greek restaurants.

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00:01:26,166 --> 00:01:28,567
-This is not
typical Greek food.
-Yeah.

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00:01:28,567 --> 00:01:30,000
It's like Greek comfort food.

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00:01:30,000 --> 00:01:30,500
It's like Greek comfort food.

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00:01:30,567 --> 00:01:32,266
[Guy] <i>Which comes from</i>
<i>Nikol Zarbalas</i>

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00:01:32,266 --> 00:01:35,000
<i>who, after a successful run</i>
<i>in real estate</i>

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00:01:35,000 --> 00:01:36,467
<i>and rescuing restaurants,</i>

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00:01:36,467 --> 00:01:37,667
<i>decided to open a place</i>

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00:01:37,667 --> 00:01:40,000
<i>where work, home</i>
<i>and her Greek heritage</i>

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00:01:40,000 --> 00:01:41,166
<i>all blend together.</i>

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00:01:43,500 --> 00:01:44,967
This is family.

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00:01:44,967 --> 00:01:48,300
My oldest is 12
and works with me on the line

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00:01:48,367 --> 00:01:50,000
and our only girl,
at three years old,

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00:01:50,066 --> 00:01:51,667
is a fixture
in this restaurant.

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00:01:51,667 --> 00:01:52,767
Thank you!

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00:01:52,767 --> 00:01:54,667
-The youngest hostess
in the industry.
-She is.

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00:01:54,667 --> 00:01:56,300
All right,
let's get into this.

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00:01:56,367 --> 00:01:58,500
<i>-We've got Greek dishes.</i>
-[Nikol] <i>Yeah.</i>

54
00:01:58,567 --> 00:01:59,867
We've got things you like.

55
00:01:59,867 --> 00:02:00,000
-It's an extension
of the home kitchen.
-Exactly.

56
00:02:00,000 --> 00:02:01,767
-It's an extension
of the home kitchen.
-Exactly.

57
00:02:01,767 --> 00:02:02,867
[Guy] <i>Okay.</i>

58
00:02:02,867 --> 00:02:04,367
So, I've had the lamb burger.

59
00:02:04,367 --> 00:02:05,600
There's your lamb burger.

60
00:02:05,667 --> 00:02:07,200
The presentation
just knocks me out.

61
00:02:07,266 --> 00:02:10,400
It's just a huge bite
of deliciousness.

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00:02:10,467 --> 00:02:13,100
So, we are going to make
our braised lamb.

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00:02:13,100 --> 00:02:15,367
We're gonna make our stock
that we cook it all in.

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00:02:15,367 --> 00:02:16,967
Oil, boneless leg of lamb.

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00:02:16,967 --> 00:02:19,100
-[Guy] I like that.
-Once it's seared off,
we're gonna go ahead

66
00:02:19,166 --> 00:02:21,100
and use the drippings
to make our chicken stock.

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00:02:21,166 --> 00:02:23,100
So you got all that flavor
in the bottom of the pan.

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00:02:23,100 --> 00:02:25,066
[Nikol] Deglaze the pan
with water.

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00:02:25,066 --> 00:02:27,600
-Now we'll just throw
the whole yard bird in there.
-[Nikol] Whole chicken,

70
00:02:27,667 --> 00:02:28,867
mirepoix,

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00:02:28,867 --> 00:02:30,000
-thyme, got some bay leaves...
-[Guy] Bay leaves.

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00:02:30,000 --> 00:02:30,867
-thyme, got some bay leaves...
-[Guy] Bay leaves.

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00:02:30,867 --> 00:02:32,467
-...whole garlic,
-Good amount of garlic.

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00:02:32,467 --> 00:02:34,967
-And that's some
Florida humidity.
-Granulated... Yeah.

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00:02:34,967 --> 00:02:37,867
-Granulated onion, salt
and some black pepper.
-Black pepper.

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00:02:37,867 --> 00:02:40,100
-How long will this go?
-About an hour and a half.

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00:02:40,100 --> 00:02:42,066
-[Guy] Pull the chicken,
we'll strain it.
-[Nikol] Yeah.

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00:02:42,066 --> 00:02:43,500
Now we're gonna
finish our lamb.

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00:02:43,567 --> 00:02:45,000
We're gonna put in
some garlic.

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00:02:45,066 --> 00:02:47,166
-I love the no-fear garlic.
-Bay leaves.

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00:02:47,166 --> 00:02:48,867
-The what?
-The no-fear garlic.

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00:02:48,867 --> 00:02:50,200
-Just get it.
-Yeah.

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00:02:50,266 --> 00:02:51,967
Some Greek red wine
and chicken stock.

84
00:02:51,967 --> 00:02:54,100
Cover it with parchment
and aluminum foil.

85
00:02:54,166 --> 00:02:56,400
Put it in the oven for about
three and a half hours.

86
00:02:56,467 --> 00:02:59,266
You'll let it cool
a little bit, then shred it.
Now we're gonna make the...

87
00:02:59,266 --> 00:03:00,000
-Beefteki.
-Which is Greek meatball.

88
00:03:00,000 --> 00:03:01,266
-Beefteki.
-Which is Greek meatball.

89
00:03:01,266 --> 00:03:03,000
-80/20, chopped up onion...
-Yep.

90
00:03:03,066 --> 00:03:04,767
-...parsley. Just a little.
-Wow.

91
00:03:04,767 --> 00:03:06,166
Garlic,

92
00:03:06,166 --> 00:03:07,567
-dried mint.
-Ooo, yum!

93
00:03:07,567 --> 00:03:10,800
Salt, pepper, cumin, eggs

94
00:03:10,867 --> 00:03:13,266
and some panko
to hold it all together.

95
00:03:13,266 --> 00:03:14,567
Form it into a patty

96
00:03:14,567 --> 00:03:16,800
and throw it
on the chargriller
to make a burger with it.

97
00:03:16,867 --> 00:03:18,100
Okay, Chef.

98
00:03:18,166 --> 00:03:19,800
-We're making
our Hellenic sauce.
-Okay.

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00:03:19,867 --> 00:03:21,400
It is mayo-based.

100
00:03:21,467 --> 00:03:22,867
We've got mustard, ketchup,

101
00:03:22,867 --> 00:03:24,200
honey, lemon juice.

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00:03:26,300 --> 00:03:28,467
-It's delicious. Mmm-hmm.
-I'll have that
on a flip-flop.

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00:03:28,467 --> 00:03:30,000
The last thing
we make for this
is the pickled onions.

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00:03:30,000 --> 00:03:30,500
The last thing
we make for this
is the pickled onions.

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00:03:30,567 --> 00:03:32,567
Water, white wine vinegar,

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00:03:32,567 --> 00:03:34,100
-red Greek wine...
-Okay.

107
00:03:34,166 --> 00:03:37,100
...sugar, salt,
fresh garlic, bay leaf.

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00:03:37,166 --> 00:03:39,000
Warm it up, dissolve the salt
and the sugar

109
00:03:39,000 --> 00:03:41,800
and then just
pour it right over
thinly sliced red onion.

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00:03:41,867 --> 00:03:44,667
<i>And we use it</i>
<i>to top our burger with.</i>

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00:03:44,667 --> 00:03:46,567
[Guy] <i>What else</i>
<i>is incorporating</i>
<i>into this burger?</i>

112
00:03:46,567 --> 00:03:47,767
[Nikol] <i>Vlahotyri cheese.</i>

113
00:03:47,767 --> 00:03:49,667
[Guy] Bun's toasted.
A little spinach.

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00:03:49,667 --> 00:03:52,400
-Our Hellenic sauce
on the bottom.
-Look at the size of this!

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00:03:52,467 --> 00:03:54,667
Lamb's out. Nice and tender.

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00:03:54,667 --> 00:03:57,166
-[Guy] That's not how much
you're putting on there.
-[Nikol] Oh, yeah.

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00:03:57,166 --> 00:03:59,867
-You are gonna wear this.
-I can't do this.
That's unreal.

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00:04:03,600 --> 00:04:05,567
[Guy] No way
this is gonna look sexy.

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00:04:05,567 --> 00:04:08,066
Warm yourself up.
You gotta make sure
that you release the jaw.

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00:04:10,100 --> 00:04:12,000
Mmm!

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00:04:12,000 --> 00:04:13,567
[with full mouth]
That's really good.

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00:04:13,567 --> 00:04:15,166
<i>There's so much flavor</i>
<i>in this.</i>

123
00:04:15,166 --> 00:04:17,500
All of the spices
that you have going on
in the actual burger,

124
00:04:17,567 --> 00:04:19,600
but then you get to the lamb.

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00:04:20,900 --> 00:04:22,367
[Guy] It's her first day
on Triple D

126
00:04:22,367 --> 00:04:23,800
and she's already
stealing my job.

127
00:04:23,867 --> 00:04:25,266
You nailed it exactly.

128
00:04:25,767 --> 00:04:26,800
It's delicious.

129
00:04:26,867 --> 00:04:28,800
This sauce right here,
we might wanna go ahead

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00:04:28,867 --> 00:04:30,000
and start bottling this
by the gallon.

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00:04:30,000 --> 00:04:30,467
and start bottling this
by the gallon.

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00:04:30,467 --> 00:04:32,166
[Michelle] <i>It's just</i>
<i>a beautiful bite of food.</i>

133
00:04:32,166 --> 00:04:34,767
"Hellenic Republic.
Messy and phenomenal"

134
00:04:34,767 --> 00:04:36,066
Lamb burger.

135
00:04:36,066 --> 00:04:39,166
The lamb is just juicy
and delicious and fall apart.

136
00:04:39,166 --> 00:04:42,166
It's in the onions,
the spinach and the taste
of the lamb and the burger

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00:04:42,166 --> 00:04:43,567
<i>and it was just extraordinary.</i>

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00:04:43,567 --> 00:04:45,300
[Nikol] Shrimp Santorini,
table four.

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00:04:45,367 --> 00:04:47,000
[woman] <i>Nikol just</i>
<i>brings it up a notch.</i>

140
00:04:47,066 --> 00:04:49,500
Everything she makes
is with a twist
and with her heart and soul.

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00:04:49,567 --> 00:04:51,567
Shrimp down
for the shrimp and traxana.

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00:04:51,567 --> 00:04:53,767
I had the shrimp kataifi.
Delicious.

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00:04:53,767 --> 00:04:55,367
[man] <i>It's the creaminess</i>
<i>of the grits</i>

144
00:04:55,367 --> 00:04:57,166
which is not
a traditional grit.

145
00:04:57,166 --> 00:04:58,667
<i>One of my favorite</i>
<i>dishes here.</i>

146
00:04:58,667 --> 00:05:00,000
Walk me through.
What are we getting into?

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00:05:00,000 --> 00:05:00,300
Walk me through.
What are we getting into?

148
00:05:00,367 --> 00:05:02,467
[Nikol] Traxana,
which is straight from Greece.

149
00:05:02,467 --> 00:05:04,767
It's actually made
with semolina and yogurt

150
00:05:04,767 --> 00:05:07,467
and they dry it out
and make these crumbs.
They're kind of sour.

151
00:05:07,467 --> 00:05:08,900
But it's kinda yummy.

152
00:05:08,967 --> 00:05:10,867
I don't recommend
eating it dry like that.

153
00:05:10,867 --> 00:05:12,600
-It gets stuck
in your teeth. [laughing]
-Okay.

154
00:05:13,567 --> 00:05:14,767
[all laughing]

155
00:05:16,467 --> 00:05:17,900
So, what are we making
right now?

156
00:05:17,967 --> 00:05:20,066
This is kataifi fried shrimp
with grits.

157
00:05:20,066 --> 00:05:21,800
Salt, our grits.

158
00:05:21,867 --> 00:05:24,100
Once it comes
back up to a boil,
it'll start thickening.

159
00:05:24,100 --> 00:05:25,300
Add our heavy cream.

160
00:05:25,367 --> 00:05:27,200
Parmesan cheese,
crumbled feta.

161
00:05:27,266 --> 00:05:28,967
-Don't forget-a the feta.
-[penny whistle toots]

162
00:05:30,166 --> 00:05:31,567
[Nikol] That's ready to go.

163
00:05:31,567 --> 00:05:32,900
[Michelle] Mmm!

164
00:05:32,967 --> 00:05:34,300
-All right, just...
-[all laughing]

165
00:05:35,967 --> 00:05:38,467
This is one of the best
Greek things I've ever had.

166
00:05:38,467 --> 00:05:39,800
The little chewable parts.

167
00:05:39,867 --> 00:05:41,767
That's the kicker of it.

168
00:05:41,767 --> 00:05:43,300
Well, make the shrimp
anyways 'cause,

169
00:05:43,367 --> 00:05:44,867
-you know, 'cause we got to.
-Why not?

170
00:05:44,867 --> 00:05:46,600
We're gonna make
our simple syrup.

171
00:05:46,667 --> 00:05:48,667
Water, sugar, the raw,

172
00:05:48,667 --> 00:05:51,367
honey, jalapeno, oranges.

173
00:05:51,367 --> 00:05:53,400
-And we're just gonna
let this simmer.
-20, 30 minutes.

174
00:05:53,467 --> 00:05:56,100
We're gonna strain it out
and then we use it
to top our kataifi.

175
00:05:56,166 --> 00:05:58,266
So, this is just filo dough.

176
00:05:58,266 --> 00:06:00,000
[Nikol] <i>We're basically gonna</i>
<i>wrap our shrimp.</i>

177
00:06:00,000 --> 00:06:00,367
[Nikol] <i>We're basically gonna</i>
<i>wrap our shrimp.</i>

178
00:06:00,367 --> 00:06:01,467
[Guy] Wow!

179
00:06:01,467 --> 00:06:03,600
[Nikol] We pan-fry these.

180
00:06:03,667 --> 00:06:06,166
While this gets hot,
he's gonna play with
the kataifi.

181
00:06:06,166 --> 00:06:07,500
-I'm not.
-[Nikol chuckling]

182
00:06:07,567 --> 00:06:08,800
Cook these
till they're golden.

183
00:06:09,367 --> 00:06:10,467
[Guy] Look at that.

184
00:06:10,467 --> 00:06:11,867
Start with the traxana.

185
00:06:12,767 --> 00:06:14,166
-[Michelle] Wow.
-[Guy] Beautiful.

186
00:06:14,166 --> 00:06:16,266
Finish with my simple syrup

187
00:06:16,266 --> 00:06:17,867
and garnish
with fresh parsley.

188
00:06:17,867 --> 00:06:19,166
-That's beautiful.
-Thank you.

189
00:06:22,200 --> 00:06:24,000
-And it's delicious.
-That's really nice.

190
00:06:24,000 --> 00:06:26,867
The little bit of saltiness
and richness
from the Greek grits.

191
00:06:28,166 --> 00:06:30,000
Then you've got
all this texture
from the kataifi.

192
00:06:30,000 --> 00:06:31,867
Then you've got
all this texture
from the kataifi.

193
00:06:31,867 --> 00:06:34,066
I mean,
how many Greek restaurants
have I been to on Triple D?

194
00:06:34,066 --> 00:06:35,567
I've never seen this
in my life.

195
00:06:35,567 --> 00:06:37,166
Kataifi fried shrimp.

196
00:06:37,166 --> 00:06:39,166
[woman] <i>The filo dough</i>
<i>was crispy,</i>

197
00:06:39,166 --> 00:06:40,767
but the shrimp
was juicy inside.

198
00:06:40,767 --> 00:06:42,667
This is like
a different level of grits.

199
00:06:42,667 --> 00:06:43,967
<i>It's pretty yummy.</i>

200
00:06:43,967 --> 00:06:46,367
Plating the haloumi pita.

201
00:06:46,367 --> 00:06:47,800
I like the vibe.
Love the food.

202
00:06:47,867 --> 00:06:49,667
You're gonna keep
coming back for more.

203
00:06:49,667 --> 00:06:51,200
Walking in just felt good.

204
00:06:51,266 --> 00:06:53,066
This is kind of like
soul fulfilling.

205
00:06:53,066 --> 00:06:55,166
Are you gonna finish that
or you wanna...
I'll take it for you.

206
00:06:55,166 --> 00:06:56,800
You don't need
to worry about it. I got you.

207
00:06:59,367 --> 00:07:00,000
<i>Up next, a legendary</i>
<i>Las Vegas location.</i>

208
00:07:00,000 --> 00:07:02,100
<i>Up next, a legendary</i>
<i>Las Vegas location.</i>

209
00:07:02,100 --> 00:07:05,400
It was the first
Mexican restaurant
in this whole town.

210
00:07:05,467 --> 00:07:06,767
-No!
-It was!

211
00:07:06,767 --> 00:07:08,100
[Guy] <i>Crush of the tacos...</i>

212
00:07:08,100 --> 00:07:09,700
This is done
at the highest level.

213
00:07:09,767 --> 00:07:10,900
<i>...tortas...</i>

214
00:07:10,967 --> 00:07:13,400
What you've really get is
it all over your face.

215
00:07:13,467 --> 00:07:16,100
<i>...and their Tamarindo take</i>
<i>on a classic.</i>

216
00:07:16,100 --> 00:07:17,467
-Look at that. Cheers.
<i>-Salud!</i>

217
00:07:22,700 --> 00:07:23,967
Dad, why are we down here?

218
00:07:23,967 --> 00:07:25,767
Now, listen, son,
I know, back in the day,

219
00:07:25,767 --> 00:07:27,900
when we were going to school
in Las Vegas,

220
00:07:27,967 --> 00:07:31,166
<i>this wasn't the most</i>
<i>savory area between</i>
<i>the Strip and downtown,</i>

221
00:07:31,166 --> 00:07:32,667
but it's changed.
I mean, look at it.

222
00:07:32,667 --> 00:07:34,667
All kinds of businesses,
art studios.

223
00:07:34,667 --> 00:07:36,166
<i>And I'm taking you</i>
<i>to a restaurant</i>

224
00:07:36,166 --> 00:07:37,867
<i>where they say</i>
<i>that the building</i>

225
00:07:37,867 --> 00:07:41,300
was the first
Mexican restaurant
in Las Vegas

226
00:07:41,367 --> 00:07:42,767
back in, like, 1947.

227
00:07:42,767 --> 00:07:44,500
<i>And a local Mexican chef</i>

228
00:07:44,567 --> 00:07:47,367
<i>who really knows</i>
<i>how to put her hands</i>
<i>on authentic flavors</i>

229
00:07:47,367 --> 00:07:48,187
<i>has opened the place</i>

230
00:07:48,187 --> 00:07:48,667
<i>has opened the place</i>

231
00:07:48,667 --> 00:07:50,300
<i>and I hear</i>
<i>it's rocking the house.</i>

232
00:07:50,367 --> 00:07:51,667
-You hungry?
-I'm always hungry.

233
00:07:51,667 --> 00:07:53,567
Dynamite. This is Letty's.

234
00:07:54,367 --> 00:07:56,867
Empanaditas, cochinita pibil.

235
00:07:56,867 --> 00:08:00,500
When we talk about
authentic Mexican food,
we like to come to Letty's.

236
00:08:00,567 --> 00:08:02,567
[woman] <i>It's just this little</i>
<i>hole in the wall</i>

237
00:08:02,567 --> 00:08:04,800
that you'd never even think
was over here.

238
00:08:04,867 --> 00:08:06,266
Come on,
let's get this food up!

239
00:08:06,266 --> 00:08:08,767
As somebody that
grew up in Mexico City,

240
00:08:08,767 --> 00:08:11,567
<i>I can tell you</i>
<i>this is the closest</i>
<i>that brings me home.</i>

241
00:08:11,567 --> 00:08:13,767
[Guy] <i>That's all because</i>
<i>Leticia Mitchell</i>

242
00:08:13,767 --> 00:08:15,000
<i>and her niece Sue Kiple</i>

243
00:08:15,000 --> 00:08:18,187
<i>saw a chance to bring this old</i>
<i>off-the-strip spot</i>

244
00:08:18,187 --> 00:08:18,300
<i>saw a chance to bring this old</i>
<i>off-the-strip spot</i>

245
00:08:18,367 --> 00:08:19,467
<i>back to its roots.</i>

246
00:08:19,467 --> 00:08:21,100
<i>How old is this building?</i>

247
00:08:21,100 --> 00:08:23,066
It was built in 1947.

248
00:08:23,066 --> 00:08:26,567
It was the first
Mexican restaurant
in this whole town.

249
00:08:26,567 --> 00:08:27,700
-No!
-It was!

250
00:08:27,767 --> 00:08:31,000
<i>The couple would feed</i>
<i>the railroaders.</i>

251
00:08:31,066 --> 00:08:33,066
-How do you say it?
-The railroaders?

252
00:08:33,066 --> 00:08:35,300
Put her own words together.
I like it.

253
00:08:35,367 --> 00:08:37,266
Is this the energy level
the whole time?

254
00:08:37,266 --> 00:08:38,467
Yes. Every day.

255
00:08:39,767 --> 00:08:40,967
Chilangos.

256
00:08:40,967 --> 00:08:42,467
The chilangos are my favorite.

257
00:08:42,467 --> 00:08:45,700
It's like a taco, but with
a sauce that you dip it in.

258
00:08:45,767 --> 00:08:47,567
I mean, it's messy,
but it's amazing.

259
00:08:48,900 --> 00:08:50,567
-We're getting ready
to make...
-Adobo.

260
00:08:50,567 --> 00:08:52,567
[Guy] We have oil
in the stock pot

261
00:08:52,567 --> 00:08:55,266
-going into the tomatoes
and the onions and the garlic.
-Si senor.

262
00:08:55,266 --> 00:08:57,367
Now, in the dry pan,
we're gonna toast the chilies.

263
00:08:57,367 --> 00:08:59,967
[Leticia] Chile guajillo,
chile California,

264
00:08:59,967 --> 00:09:01,567
chile pasilla.

265
00:09:01,567 --> 00:09:03,300
Chile de arbol.
There's your heat.

266
00:09:03,367 --> 00:09:05,266
And then the morita, marjoram.

267
00:09:05,266 --> 00:09:07,367
[Leticia] Oregano, clove.

268
00:09:07,367 --> 00:09:08,867
Black pepper, ground cumin,

269
00:09:08,867 --> 00:09:10,567
-cinnamon.
-Doesn't that smell amazing?

270
00:09:10,567 --> 00:09:13,066
-It's awesome.
-I want that as a cologne.

271
00:09:13,066 --> 00:09:16,166
[Guy] Once it's toasted,
in with the tomatoes,
the onions and the garlic.

272
00:09:16,166 --> 00:09:17,767
<i>Muchas gracias.</i>

273
00:09:17,767 --> 00:09:18,187
And we will blend it.

274
00:09:18,187 --> 00:09:19,266
And we will blend it.

275
00:09:19,266 --> 00:09:20,767
Add it to our beef.

276
00:09:20,767 --> 00:09:22,600
-24 hour on the marinade,
go to the pot.
-Yes.

277
00:09:22,667 --> 00:09:25,266
Water, vinegar,
ground marjoram,

278
00:09:25,266 --> 00:09:27,066
chicken base, bay leaves.

279
00:09:27,066 --> 00:09:28,900
We're gonna let this go
for four hours, low heat.

280
00:09:28,967 --> 00:09:31,367
[Leticia] <i>Once it's done,</i>
<i>the consomme,</i>
<i>you separate it</i>

281
00:09:31,367 --> 00:09:32,567
<i>and you put it aside.</i>

282
00:09:32,567 --> 00:09:33,767
We'll dip into that later.

283
00:09:33,767 --> 00:09:35,100
-We'll take the fat.
-Yes.

284
00:09:35,100 --> 00:09:36,867
<i>-That, we'll use</i>
<i>to cook the tortillas in.</i>
<i>-Yes.</i>

285
00:09:36,867 --> 00:09:38,900
-While that's working,
we'll make the...
-Chicken stock.

286
00:09:38,967 --> 00:09:40,100
-Chicken...
-Mirepoix.

287
00:09:40,166 --> 00:09:42,100
-...water, jalapenos...
-Jalapeno.

288
00:09:42,166 --> 00:09:45,000
[Leticia] ...salt,
chicken base, cilantro.

289
00:09:45,000 --> 00:09:47,100
All right,
so we'll let this go
and we'll strain that

290
00:09:47,100 --> 00:09:48,187
-and this is going for the...
-Mexican rice.

291
00:09:48,187 --> 00:09:48,767
-and this is going for the...
-Mexican rice.

292
00:09:48,767 --> 00:09:51,200
Oil, rice.

293
00:09:51,266 --> 00:09:52,767
[Guy] <i>Toast it</i>
<i>till it's golden brown.</i>

294
00:09:52,767 --> 00:09:55,767
-And then we're gonna
puree our tomato base.
-Okay. Right.

295
00:09:55,767 --> 00:09:57,567
[Leticia] Garlic, onions,

296
00:09:57,567 --> 00:09:59,266
chicken stock that we made.

297
00:09:59,266 --> 00:10:00,700
[Hunter] The puree will go in.

298
00:10:00,767 --> 00:10:02,000
[Guy] Chicken stock.

299
00:10:02,000 --> 00:10:03,967
-We cover it.
-And then it's gonna
steam through.

300
00:10:03,967 --> 00:10:06,400
[Leticia] <i>Now we're going to</i>
<i>build the chilangos.</i>

301
00:10:06,467 --> 00:10:08,767
<i>First, we make</i>
<i>fresh tortillas.</i>

302
00:10:08,767 --> 00:10:11,100
-This is the grease
that we separated...
-[Guy exclaims]

303
00:10:11,100 --> 00:10:12,667
...from the birria.

304
00:10:12,667 --> 00:10:14,400
Give it a minute.

305
00:10:14,467 --> 00:10:16,200
-Turn it...
-And that's a little bit
of cheese.

306
00:10:16,266 --> 00:10:18,187
[Leticia] ...and take
the birria, onions...

307
00:10:18,187 --> 00:10:18,600
[Leticia] ...and take
the birria, onions...

308
00:10:18,667 --> 00:10:19,900
Little bitty taco.

309
00:10:19,967 --> 00:10:21,767
[Leticia] ...and then top it
with cilantro.

310
00:10:21,767 --> 00:10:23,000
I'm pacing.

311
00:10:23,000 --> 00:10:24,000
[Leticia] Fold it.

312
00:10:24,767 --> 00:10:25,967
[Guy] Love the plates.

313
00:10:25,967 --> 00:10:28,100
And then we're going to add
some consomme...

314
00:10:28,100 --> 00:10:29,166
[Guy] Okay.

315
00:10:29,166 --> 00:10:30,800
[Leticia] ...cilantro
and cebolla,

316
00:10:30,867 --> 00:10:33,367
some limes and Mexican rice.

317
00:10:34,100 --> 00:10:35,567
Lime in your broth

318
00:10:35,567 --> 00:10:36,900
and then you dunk.

319
00:10:38,266 --> 00:10:39,967
We should have bibs for these.

320
00:10:42,166 --> 00:10:43,667
Dynamite.

321
00:10:43,667 --> 00:10:45,967
There's more meat in that taco
than a six-pack of tacos

322
00:10:45,967 --> 00:10:47,467
you get at
a regular restaurant.

323
00:10:47,467 --> 00:10:48,187
<i>This is done</i>
<i>at the highest level.</i>

324
00:10:48,187 --> 00:10:49,600
<i>This is done</i>
<i>at the highest level.</i>

325
00:10:49,667 --> 00:10:52,367
The cilantro and the onion
are a must in it,

326
00:10:52,367 --> 00:10:55,066
but it really is the consomme

327
00:10:55,066 --> 00:10:56,467
that carries it over the top.

328
00:10:56,467 --> 00:10:57,967
[Hunter] There's
so much flavor.

329
00:10:57,967 --> 00:10:59,867
And you can really...
You can tell the difference.

330
00:10:59,867 --> 00:11:01,300
That was not
your rice to grab.

331
00:11:01,367 --> 00:11:03,400
Oh, you know, it wasn't.
Gosh darn it.

332
00:11:04,266 --> 00:11:05,467
Chilangos.

333
00:11:05,467 --> 00:11:08,100
It's very savory
and not too spicy.

334
00:11:08,166 --> 00:11:10,066
The flavors are deep and rich.

335
00:11:10,066 --> 00:11:12,066
[chuckling] It's one of
the best tacos.

336
00:11:12,567 --> 00:11:14,300
Order chicharrones.

337
00:11:14,367 --> 00:11:16,700
[Guy] <i>I wanna go through</i>
<i>the entire menu,</i>
<i>but we don't get to.</i>

338
00:11:16,767 --> 00:11:18,187
So when we come back,
we're gonna have this torta.

339
00:11:18,187 --> 00:11:18,967
So when we come back,
we're gonna have this torta.

340
00:11:18,967 --> 00:11:20,467
Now, I don't go
to Mexican restaurants

341
00:11:20,467 --> 00:11:22,467
looking for tortas,
but I've heard about the mole.

342
00:11:22,467 --> 00:11:24,300
Maybe one more bit of ya.
We'll see you in a bit.

343
00:11:27,100 --> 00:11:28,600
Muchas gracias.

344
00:11:28,600 --> 00:11:30,367
-See, Hunter, this is where
you jump in and help.
-Right, but, see,

345
00:11:30,367 --> 00:11:31,900
if I did that,
it'd be across like this

346
00:11:31,967 --> 00:11:33,266
and then we wouldn't
see anything.

347
00:11:35,800 --> 00:11:37,100
Welcome back. Triple D.

348
00:11:37,166 --> 00:11:39,367
Guy and Hunter in Vegas
hanging out with Letty.

349
00:11:39,367 --> 00:11:41,967
I'm not kidding you,
you have got to come
have this experience.

350
00:11:41,967 --> 00:11:44,300
You go to
all these other places,
you know, on the Strip,

351
00:11:44,367 --> 00:11:46,367
<i>they kinda have</i>
<i>the same stuff all the time</i>

352
00:11:46,367 --> 00:11:47,667
<i>and Letty's is different.</i>

353
00:11:47,667 --> 00:11:49,367
Tamarindo shrimp enchiladas.

354
00:11:49,367 --> 00:11:51,467
[woman] <i>Letty brings</i>
<i>her kitchen from her house</i>

355
00:11:51,467 --> 00:11:53,500
to this place every day.

356
00:11:53,567 --> 00:11:55,467
It's just the flavor,
the quality. It's so good.

357
00:11:55,467 --> 00:11:56,310
Torta milanesa <i>con</i> mole.

358
00:11:56,310 --> 00:11:58,000
Torta milanesa <i>con</i> mole.

359
00:11:58,000 --> 00:11:59,667
The mole torta sandwich.

360
00:11:59,667 --> 00:12:01,367
It's got breaded chicken
in it.

361
00:12:01,367 --> 00:12:03,767
And chocolate.
Absolutely amazing.

362
00:12:03,767 --> 00:12:05,767
-This is mole poblano.
-Let's see it.

363
00:12:06,467 --> 00:12:07,800
Oil, chile de arbol,

364
00:12:07,867 --> 00:12:09,900
pasilla, chile guajillo

365
00:12:09,967 --> 00:12:11,500
and, of course,
you have the chile negro.

366
00:12:11,567 --> 00:12:12,600
[Guy] Chile negro.

367
00:12:12,667 --> 00:12:14,266
-Cinnamon, bread.
-Okay.

368
00:12:14,266 --> 00:12:15,967
[Leticia] We're gonna
toast it on here.

369
00:12:15,967 --> 00:12:17,266
In this one,

370
00:12:17,266 --> 00:12:19,266
oil, onion, garlic.

371
00:12:19,266 --> 00:12:21,266
We also toast sesame seeds,

372
00:12:21,266 --> 00:12:23,100
our peanuts, almonds,

373
00:12:23,100 --> 00:12:26,266
pecans, cashews and walnuts.

374
00:12:26,266 --> 00:12:26,310
[Guy] That's nuts.

375
00:12:26,310 --> 00:12:27,400
[Guy] That's nuts.

376
00:12:27,467 --> 00:12:29,300
Ba-dum-bump.

377
00:12:29,367 --> 00:12:30,900
[Guy] Then it all
goes together in the pot

378
00:12:30,967 --> 00:12:32,367
with the chicken stock
that we made.

379
00:12:32,367 --> 00:12:34,667
On the fire
for about 20 minutes.

380
00:12:34,667 --> 00:12:36,567
[Guy] Then we're gonna
throw it into the blender.

381
00:12:36,567 --> 00:12:38,166
[Leticia] Pass it
through the sieve.

382
00:12:38,166 --> 00:12:40,100
We simmer it 30 minutes

383
00:12:40,100 --> 00:12:41,867
and then add the chocolate.

384
00:12:41,867 --> 00:12:44,600
-While this is working,
let's make the black beans.
-Okay. Sounds like a deal.

385
00:12:45,367 --> 00:12:46,867
Black beans, water,

386
00:12:46,867 --> 00:12:48,500
onions, garlic.

387
00:12:48,567 --> 00:12:50,000
-You know what this is?
-Um,

388
00:12:50,000 --> 00:12:51,400
-epazote.
-Yes!

389
00:12:51,467 --> 00:12:52,767
-Awesome!
-I'm out!

390
00:12:53,867 --> 00:12:55,266
And salt.

391
00:12:55,266 --> 00:12:56,310
Once it starts to cook down,

392
00:12:56,310 --> 00:12:57,200
Once it starts to cook down,

393
00:12:57,266 --> 00:12:58,900
we take the cooked beans

394
00:12:58,967 --> 00:13:01,767
and then we put 'em in a pan
and do a little refry.

395
00:13:02,867 --> 00:13:04,467
Okay, beans are done.

396
00:13:04,467 --> 00:13:05,700
Into the breading.

397
00:13:05,767 --> 00:13:07,667
[Leticia] Eggs, salt, pepper.

398
00:13:07,667 --> 00:13:09,266
My dad loves eggs.

399
00:13:09,266 --> 00:13:10,367
You liar to me.

400
00:13:10,367 --> 00:13:13,166
-Oh! I got scared.
-I know... [chuckling]

401
00:13:13,166 --> 00:13:15,266
Tenderize the chicken.
<i>Vamonos.</i>

402
00:13:15,266 --> 00:13:16,400
In the egg wash

403
00:13:16,467 --> 00:13:18,900
and then seasoned
bread crumbs.

404
00:13:18,967 --> 00:13:20,900
And this bolillo, are we going
all the way through

405
00:13:20,967 --> 00:13:22,767
-or just hinged?
-All the way through.

406
00:13:22,767 --> 00:13:24,266
-No, no, no, senor!
-[Guy shrieking]

407
00:13:24,266 --> 00:13:25,867
[Leticia speaking
foreign language]

408
00:13:25,867 --> 00:13:26,310
<i>Mayonesa.</i>

409
00:13:26,310 --> 00:13:27,000
<i>Mayonesa.</i>

410
00:13:27,000 --> 00:13:28,567
-Drop these down?
<i>-Si.</i>

411
00:13:28,567 --> 00:13:30,767
Frijolitos, the milanesa

412
00:13:30,767 --> 00:13:33,567
-and then our chicken mole.
-Is gonna go on top of this?

413
00:13:33,567 --> 00:13:35,800
-Oh, so we want
chicken on chicken.
-Stay with me, dude.

414
00:13:35,867 --> 00:13:38,266
-[Guy] All right,
we didn't know!
-[Leticia laughing]

415
00:13:38,266 --> 00:13:39,567
[Leticia] Our
marinaded onions,

416
00:13:40,166 --> 00:13:42,367
<i>crema, queso Cotija.</i>

417
00:13:42,367 --> 00:13:43,600
Ba-da-bing, ba-da-bang.

418
00:13:44,800 --> 00:13:46,100
Jalapenos escabeche.

419
00:13:50,667 --> 00:13:52,467
[Hunter] That mole is no joke.

420
00:13:52,467 --> 00:13:53,967
You get the earthiness
of the nuts.

421
00:13:53,967 --> 00:13:56,300
You get a little bit
of the sweetness
of the chocolate.

422
00:13:56,367 --> 00:13:57,800
You get the spiciness
for sure.

423
00:13:59,667 --> 00:14:02,200
What you really get is
it all over your face.

424
00:14:02,266 --> 00:14:04,100
Yeah. Well,
it's a messy sandwich.

425
00:14:04,166 --> 00:14:05,900
[Guy] There's so much going on
in those flavors.

426
00:14:05,967 --> 00:14:07,000
It's delicious, Chef.

427
00:14:08,467 --> 00:14:10,200
Torta chicken milanesa.

428
00:14:10,266 --> 00:14:12,600
It's really tender
and it's juicy.

429
00:14:12,667 --> 00:14:14,800
[woman] <i>Full of flavor</i>
<i>and spices.</i>

430
00:14:14,867 --> 00:14:16,700
Leticia definitely knows
how to make mole.

431
00:14:16,767 --> 00:14:18,567
But anything
you've tried here,
she knocks it out?

432
00:14:18,567 --> 00:14:19,800
This is my go-to place.

433
00:14:19,867 --> 00:14:21,800
You've gotta stop here
for the margaritas.

434
00:14:22,900 --> 00:14:24,700
La Fresca margarita for you.

435
00:14:24,767 --> 00:14:26,310
La Plaza Fresca margarita
is great.

436
00:14:26,310 --> 00:14:27,467
La Plaza Fresca margarita
is great.

437
00:14:27,467 --> 00:14:28,867
It's very unique.

438
00:14:28,867 --> 00:14:30,767
[Leticia] Half a lime,
triple sec...

439
00:14:30,767 --> 00:14:32,367
-All right.
-...and agave.

440
00:14:32,367 --> 00:14:34,867
-Fresh pulped tamarind,
nothing added.
-Oh!

441
00:14:34,867 --> 00:14:36,066
A little sweet and sour

442
00:14:36,066 --> 00:14:37,200
and the tequila!

443
00:14:37,900 --> 00:14:39,000
Here it goes.

444
00:14:39,867 --> 00:14:42,767
-Look at that.
-Wedge of lime.

445
00:14:42,767 --> 00:14:45,266
A Tamarindo chile straw.

446
00:14:45,266 --> 00:14:46,567
-Cheers.
<i>-Salud!</i>

447
00:14:48,567 --> 00:14:50,400
Mmm. That's a good margarita.

448
00:14:51,500 --> 00:14:53,000
[Sue] Fresca Plaza margarita.

449
00:14:53,066 --> 00:14:55,600
It has a nice little spice
to it which is nice.

450
00:14:55,667 --> 00:14:56,310
You're not gonna
find this unique flavor
in any other margarita.

451
00:14:56,310 --> 00:14:58,767
You're not gonna
find this unique flavor
in any other margarita.

452
00:14:58,767 --> 00:15:01,000
[Leticia] Pork belly taquiza.

453
00:15:01,000 --> 00:15:03,667
You want true Mexican,
authentic food,
this is where you need to be.

454
00:15:03,667 --> 00:15:05,166
-Did I miss the party?
-No, no, no.

455
00:15:05,166 --> 00:15:07,467
Have a nice time.
Walk it home. Bye-bye!

456
00:15:07,467 --> 00:15:08,800
See you next week on Triple D.

457
00:15:11,900 --> 00:15:15,500
<i>Coming up, a familiar face</i>
<i>in Palm Beach, Florida...</i>

458
00:15:15,567 --> 00:15:18,000
Did you think
that we would be
meeting like this again?

459
00:15:18,066 --> 00:15:20,367
<i>...creating a</i>
<i>Puerto Rican oasis...</i>

460
00:15:20,367 --> 00:15:21,634
I'm so happy right now.

461
00:15:21,634 --> 00:15:23,967
<i>...with dishes</i>
<i>that are authentic</i>
<i>and then some.</i>

462
00:15:23,967 --> 00:15:24,900
This is outstanding.

463
00:15:30,967 --> 00:15:33,000
So, I'm here in
West Palm Beach, Florida,

464
00:15:33,066 --> 00:15:34,667
<i>in an area</i>
<i>known as Palm Springs,</i>

465
00:15:34,667 --> 00:15:37,867
to check out a joint
that serves mofongo.

466
00:15:37,867 --> 00:15:39,900
And you know how much
I love mofongo.

467
00:15:39,967 --> 00:15:42,000
<i>It also is rumored</i>
<i>that the owner</i>

468
00:15:42,066 --> 00:15:44,266
<i>used to work at</i>
<i>a Triple D joint, Flakowitz.</i>

469
00:15:44,266 --> 00:15:47,000
And it's like 15 minutes
from my house.

470
00:15:47,000 --> 00:15:49,100
You know I'm gonna stop
and check this joint out.

471
00:15:49,166 --> 00:15:51,500
This is La Cosinita Latina.

472
00:15:52,500 --> 00:15:53,767
Everything down!

473
00:15:53,767 --> 00:15:55,467
[man] <i>When I walk</i>
<i>through those doors,</i>

474
00:15:55,467 --> 00:15:56,091
I feel like I'm back home
in Puerto Rico.

475
00:15:56,091 --> 00:15:57,300
I feel like I'm back home
in Puerto Rico.

476
00:15:57,367 --> 00:15:58,467
[speaking Spanish]

477
00:15:58,467 --> 00:16:01,100
<i>Hola!</i> Pernil,
arroz gandulez, amarillos.

478
00:16:01,100 --> 00:16:03,266
[man] It's authentic
Puerto Rican food

479
00:16:03,266 --> 00:16:04,800
like my abuela used to make.

480
00:16:04,867 --> 00:16:06,367
<i>And they make it with love.</i>

481
00:16:06,367 --> 00:16:08,166
Come on, guys, make it good!

482
00:16:08,166 --> 00:16:11,000
[Guy] <i>And it's</i>
<i>straight from the kitchen</i>
<i>of Chef Max Lucena</i>

483
00:16:11,066 --> 00:16:12,567
<i>and his wife Corina</i>

484
00:16:12,567 --> 00:16:14,867
<i>who are serving up</i>
<i>homestyle favorites.</i>

485
00:16:14,867 --> 00:16:17,266
We met back in the day
at Flakowitz.

486
00:16:17,266 --> 00:16:19,166
[Max] <i>I used to work</i>
<i>in the back.</i>

487
00:16:19,166 --> 00:16:21,467
Did you ever think
that we would be
meeting like this again?

488
00:16:21,467 --> 00:16:23,367
This is like
my dream come true.

489
00:16:25,166 --> 00:16:26,091
[woman speaking Spanish]

490
00:16:26,091 --> 00:16:26,367
[woman speaking Spanish]

491
00:16:29,700 --> 00:16:31,867
Ready to plate mofongo.

492
00:16:31,867 --> 00:16:34,900
The Mofongo a la Cosinita
is one of my favorite dishes.

493
00:16:34,967 --> 00:16:37,000
Plantain and chicharrones.

494
00:16:37,066 --> 00:16:38,800
I like the one
with the lobsters.
It's very good.

495
00:16:38,867 --> 00:16:40,166
Time for mofongo.

496
00:16:40,166 --> 00:16:42,166
-With lobster and shrimp.
-Let's see it.

497
00:16:42,166 --> 00:16:44,667
We will be making
the salsa criolla.

498
00:16:44,667 --> 00:16:47,367
Onions, peppers,

499
00:16:47,367 --> 00:16:49,767
garlic, oregano, black pepper,

500
00:16:49,767 --> 00:16:51,800
Sazon with achiote,

501
00:16:51,867 --> 00:16:53,500
cilantro, tomato sauce,

502
00:16:53,567 --> 00:16:55,400
water to top it up.

503
00:16:55,467 --> 00:16:56,091
It'll reduce a little bit,
but the veggies
are still crunchy.

504
00:16:56,091 --> 00:16:57,567
It'll reduce a little bit,
but the veggies
are still crunchy.

505
00:16:57,567 --> 00:16:58,900
That's what we're looking for.

506
00:16:58,967 --> 00:17:01,467
-Okay. [claps]
-Time for mofongo.

507
00:17:01,467 --> 00:17:03,100
So we take the plantains.

508
00:17:03,166 --> 00:17:05,600
We're gonna deep-fry them
for six minutes.

509
00:17:05,667 --> 00:17:08,600
Drop the chicharrones
which I make fresh.

510
00:17:08,667 --> 00:17:10,667
This is the pork skin
that's been dehydrated

511
00:17:10,667 --> 00:17:12,400
and then drop it in the fryer.

512
00:17:12,467 --> 00:17:13,700
And while that's going...

513
00:17:13,767 --> 00:17:16,166
Our lobster. Cut it real nice.

514
00:17:16,166 --> 00:17:18,300
-Oil.
-[Guy] We cook it
with the shell.

515
00:17:18,367 --> 00:17:20,767
Our shrimp.
Creole sauce in it.

516
00:17:21,266 --> 00:17:22,300
Complete seasoning.

517
00:17:22,367 --> 00:17:23,900
That's a regular
in Puerto Rican cooking?

518
00:17:23,967 --> 00:17:25,567
Complete... Everybody
has it in the house.

519
00:17:25,567 --> 00:17:26,091
Puerto Rican season salt.

520
00:17:26,091 --> 00:17:26,867
Puerto Rican season salt.

521
00:17:27,567 --> 00:17:29,567
Okay, the butter
for the mofongo.

522
00:17:29,567 --> 00:17:32,000
Some garlic,
complete seasoning again,

523
00:17:32,000 --> 00:17:33,166
oregano.

524
00:17:33,166 --> 00:17:34,266
Plantains.

525
00:17:35,100 --> 00:17:36,400
Right into the pilon.

526
00:17:36,467 --> 00:17:37,800
Chicharrones.

527
00:17:39,166 --> 00:17:40,800
Some of the butter sauce.

528
00:17:40,867 --> 00:17:42,867
-Every dish is made to order.
-To order.

529
00:17:42,867 --> 00:17:44,767
I've never seen it
with the butter like that.

530
00:17:45,667 --> 00:17:47,066
Come on, Chef,
you're doing great.

531
00:17:47,066 --> 00:17:48,600
Stick with it, okay?
You got this, buddy.

532
00:17:48,667 --> 00:17:49,667
You're almost there.

533
00:17:50,467 --> 00:17:51,967
-[Max] <i>Hola.</i>
-[Guy whistles]

534
00:17:51,967 --> 00:17:53,700
Mofongo's ready.

535
00:17:53,767 --> 00:17:54,867
Lobster.

536
00:17:54,867 --> 00:17:56,091
[Guy] Is that mofongo
for, like, nine people?

537
00:17:56,091 --> 00:17:56,767
[Guy] Is that mofongo
for, like, nine people?

538
00:17:56,767 --> 00:17:58,467
You get to take some home.

539
00:17:59,100 --> 00:18:00,567
I'm so happy right now.

540
00:18:03,500 --> 00:18:05,266
That's a one-way ticket
to Puerto Rico, my friend.

541
00:18:06,300 --> 00:18:07,967
You have a lot of moisture,

542
00:18:07,967 --> 00:18:09,066
great texture.

543
00:18:09,066 --> 00:18:11,367
The mofongo
is just mashed enough.

544
00:18:11,367 --> 00:18:13,166
There's a ton
of chicharonnes in there,

545
00:18:13,166 --> 00:18:14,800
so you get these nice little
bites of crunch.

546
00:18:16,000 --> 00:18:18,967
Veggies are fresh
and you have a lot of flavor.

547
00:18:18,967 --> 00:18:20,967
This is one of the best ways
I've ever had it.

548
00:18:20,967 --> 00:18:22,200
This is outstanding.

549
00:18:24,200 --> 00:18:26,091
Let's plate, guys!
People waiting.

550
00:18:26,091 --> 00:18:26,100
Let's plate, guys!
People waiting.

551
00:18:26,166 --> 00:18:28,367
Everything is really,
really fresh.

552
00:18:28,367 --> 00:18:30,767
You get a lot of taste of
the plantain and the spices.

553
00:18:30,767 --> 00:18:32,467
[man] <i>It's a Caribbean taste.</i>

554
00:18:32,467 --> 00:18:34,367
If you eat it once,
you'll wanna eat it again.

555
00:18:34,367 --> 00:18:36,800
Bistec encebollado,
arroz con gandules.

556
00:18:36,867 --> 00:18:38,266
There's not
a dish in the restaurant

557
00:18:38,266 --> 00:18:40,467
<i>that I have not tried</i>
<i>that I have not loved.</i>

558
00:18:40,467 --> 00:18:42,000
We're VIPs here.

559
00:18:42,066 --> 00:18:44,000
I think they treat everybody
like a VIP.

560
00:18:44,066 --> 00:18:45,567
[speaking foreign language]

561
00:18:45,567 --> 00:18:46,767
You feel like family.

562
00:18:46,767 --> 00:18:48,367
And it feels like
Puerto Rico in here.

563
00:18:48,367 --> 00:18:49,367
It's a great feel.

564
00:18:49,367 --> 00:18:50,967
-How's the empanada?
-Best one in town.

565
00:18:50,967 --> 00:18:52,467
Dropping empanadas.

566
00:18:52,467 --> 00:18:53,767
[speaking Spanish]

567
00:18:55,166 --> 00:18:56,091
They're full of chicken,
a lot of spices.

568
00:18:56,091 --> 00:18:57,200
They're full of chicken,
a lot of spices.

569
00:18:57,266 --> 00:18:58,467
It's mouthwatering.

570
00:18:58,467 --> 00:19:00,066
[Guy] <i>What are we</i>
<i>making now, Chef?</i>

571
00:19:00,066 --> 00:19:01,166
Chicken empanadas.

572
00:19:01,166 --> 00:19:02,800
Fresh chicken breast,

573
00:19:02,867 --> 00:19:05,467
onions, green pepper,
red peppers,

574
00:19:05,467 --> 00:19:07,467
Sazon with achiote,

575
00:19:07,467 --> 00:19:09,467
oregano, black pepper,

576
00:19:09,467 --> 00:19:10,700
garlic, salt

577
00:19:10,767 --> 00:19:13,000
and top it with water.

578
00:19:13,066 --> 00:19:15,000
We're gonna let this go
until the chicken shreds.

579
00:19:15,000 --> 00:19:16,500
[Max] We add it back again

580
00:19:16,567 --> 00:19:18,700
with onions, peppers,

581
00:19:18,767 --> 00:19:20,667
black pepper, oregano,

582
00:19:20,667 --> 00:19:22,166
achiote, garlic,

583
00:19:22,166 --> 00:19:23,967
cilantro, tomato sauce

584
00:19:23,967 --> 00:19:25,700
and water to top it up.

585
00:19:25,767 --> 00:19:26,091
20 minutes
and it will be ready.

586
00:19:26,091 --> 00:19:28,000
20 minutes
and it will be ready.

587
00:19:28,066 --> 00:19:29,700
So, we have the chicken,

588
00:19:29,767 --> 00:19:33,300
the vegetables cooked down
in all of that great flavor.

589
00:19:33,367 --> 00:19:35,467
[Max] Now we're gonna be
making empanadas.

590
00:19:35,467 --> 00:19:36,867
Grab some of the chicken.

591
00:19:36,867 --> 00:19:39,867
Wet the corner. Close it.
Then we're gonna mark it.

592
00:19:39,867 --> 00:19:41,300
We gonna fry these
or bake these?

593
00:19:41,367 --> 00:19:43,467
[Max] <i>We're gonna fry them</i>
<i>four minutes.</i>

594
00:19:43,467 --> 00:19:44,800
Empanadas are ready.

595
00:19:44,867 --> 00:19:46,667
[Guy] Any sauce
that goes with them?

596
00:19:46,667 --> 00:19:48,500
No. We have hot sauce
on the table.

597
00:19:48,567 --> 00:19:50,266
You don't need it.
All the flavor is inside.

598
00:19:50,867 --> 00:19:52,367
He just makes you happy.

599
00:19:53,000 --> 00:19:54,000
Look at that.

600
00:19:55,166 --> 00:19:56,091
Not hot at all.

601
00:19:56,091 --> 00:19:56,166
Not hot at all.

602
00:19:59,166 --> 00:20:02,367
Good ratio of chicken

603
00:20:02,367 --> 00:20:04,467
to onions and peppers
to the dough.

604
00:20:04,467 --> 00:20:06,600
The meat's seasoned
all the way through.
Everything is seasoned,

605
00:20:06,667 --> 00:20:09,700
so it's not like
you need the hot sauce,
but I like spicy.

606
00:20:09,767 --> 00:20:12,166
So this with
a little bit of that
spicy hot sauce, delicious.

607
00:20:13,767 --> 00:20:16,767
Chicken empanadas coming out,
table three.

608
00:20:16,767 --> 00:20:18,100
It's very juicy.

609
00:20:18,166 --> 00:20:20,767
You can taste the season,
the spices.

610
00:20:20,767 --> 00:20:23,266
-It's not too spicy,
but a little sweet.
-It's delicious.

611
00:20:23,266 --> 00:20:25,066
Guys, this looks good!

612
00:20:25,066 --> 00:20:26,091
La Cosinita Latina
means "The small kitchen",

613
00:20:26,091 --> 00:20:27,266
La Cosinita Latina
means "The small kitchen",

614
00:20:27,266 --> 00:20:28,867
<i>but it's putting out</i>
<i>some big flavors.</i>

615
00:20:28,867 --> 00:20:31,066
My house is 15 minutes
down the street.

616
00:20:31,066 --> 00:20:33,100
<i>I'm gonna be</i>
<i>at the back door in a costume.</i>

617
00:20:33,166 --> 00:20:34,634
[whispers] Don't tell anybody.

618
00:20:34,634 --> 00:20:37,266
Watch out for this guy.
You see him, your waistline's
gonna improve.

619
00:20:38,300 --> 00:20:39,900
So, that's it
for this road trip.

620
00:20:39,967 --> 00:20:41,166
But don't worry,

621
00:20:41,166 --> 00:20:43,867
we got plenty more joints
to find all over this country.

622
00:20:43,867 --> 00:20:45,667
I'll be looking for you
next time

623
00:20:45,667 --> 00:20:48,100
on <i>Diners,</i>
<i>Drive-Ins and Dives.</i>

624
00:20:48,166 --> 00:20:50,467
We're basically gonna
wrap our shrimp in...

625
00:20:50,467 --> 00:20:51,867
Will you get off of that?

626
00:20:51,867 --> 00:20:53,266
-What are you doing?
-What?

627
00:20:53,266 --> 00:20:55,266
I'm just trying to help.

628
00:20:55,266 --> 00:20:56,091
Okay, I'm gonna try
to restrain him on this side.

629
00:20:56,091 --> 00:20:57,500
Okay, I'm gonna try
to restrain him on this side.

630
00:20:57,567 --> 00:20:58,767
You hold him back
if you guys wanna eat today.