1 00:00:00,900 --> 00:00:02,166 You know, people are asking me all the time, 2 00:00:02,166 --> 00:00:04,467 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,467 --> 00:00:06,600 when you were doing Triple D, how they doing?" 4 00:00:06,600 --> 00:00:08,433 You know, I don't know. We should check it out. 5 00:00:10,600 --> 00:00:13,533 Over the years, I've seen and tasted it all. 6 00:00:13,533 --> 00:00:15,166 This is ridiculous, dude. 7 00:00:15,166 --> 00:00:17,533 But it turns out, it always a beginning! 8 00:00:17,533 --> 00:00:19,867 'Cause Triple D joints have been blowing up 9 00:00:19,867 --> 00:00:21,800 and we're going back to see what's cooking. 10 00:00:23,166 --> 00:00:24,634 Like on this trip, 11 00:00:24,634 --> 00:00:26,600 we've got California-created... 12 00:00:26,600 --> 00:00:28,100 We call that a destination dish. 13 00:00:28,100 --> 00:00:30,000 ...south of the border surprises. 14 00:00:30,000 --> 00:00:30,266 ...south of the border surprises. 15 00:00:30,266 --> 00:00:31,600 [Guy] Mmm. 16 00:00:31,600 --> 00:00:33,367 It looks good on TV and it tastes good in real life. 17 00:00:33,367 --> 00:00:35,867 Enchilada for Triple D Nation. 18 00:00:35,867 --> 00:00:37,266 You wanna try this? 19 00:00:37,266 --> 00:00:41,166 There's a jam-packed burrito with homemade salsa in Victorville. 20 00:00:41,166 --> 00:00:42,600 -Yeah. -[Brian] If we ran out of salsa, 21 00:00:42,600 --> 00:00:44,367 we might as well not even open up. 22 00:00:44,367 --> 00:00:46,967 [Guy] Top-notch tampiqueñas in Los Angeles. 23 00:00:46,967 --> 00:00:49,000 Ooh, that's good. I'll take it like that. 24 00:00:49,000 --> 00:00:50,700 And in Garden Grove... 25 00:00:50,700 --> 00:00:52,533 The flavor jets are turning on. 26 00:00:52,533 --> 00:00:54,166 ...a family run restaurant... 27 00:00:54,166 --> 00:00:56,000 -What does " sabroso " mean? -Delicious. 28 00:00:56,000 --> 00:00:57,867 -[Guy] Recreating recipes... -Enjoy. 29 00:00:57,867 --> 00:00:59,700 [Guy] ...three generations deep. 30 00:00:59,700 --> 00:01:00,000 She taught my dad, dad taught me. 31 00:01:00,000 --> 00:01:01,600 She taught my dad, dad taught me. 32 00:01:01,600 --> 00:01:02,967 -Sabroso. -[laughs] 33 00:01:02,967 --> 00:01:04,266 [all cheering] 34 00:01:04,266 --> 00:01:07,000 [Guy] Familiar faces, new places, 35 00:01:07,000 --> 00:01:09,166 and more off the hook-flavors. 36 00:01:09,166 --> 00:01:10,734 This is Triple D Nation. 37 00:01:16,367 --> 00:01:18,266 Nothing gets more diner-esque 38 00:01:18,266 --> 00:01:20,867 than those old-school joints along Route 66. 39 00:01:20,867 --> 00:01:24,166 I mean, it's as Americana as it gets. 40 00:01:24,166 --> 00:01:27,166 So when I heard about this truck stop at Victorville, California 41 00:01:27,166 --> 00:01:30,000 that was cranking out scratch-made everything back in 2007, 42 00:01:30,000 --> 00:01:31,734 that was cranking out scratch-made everything back in 2007, 43 00:01:31,734 --> 00:01:33,734 you know, I had to hunt it down. 44 00:01:33,734 --> 00:01:37,100 And lucky for me, except for a couple of add-ons to the menu, 45 00:01:37,100 --> 00:01:40,166 this place is, literally, exactly the same. 46 00:01:40,166 --> 00:01:42,600 Emma Jean's Holland Burger Cafe. 47 00:01:42,600 --> 00:01:45,433 Folks around here say, it's a truckers paradise. 48 00:01:48,000 --> 00:01:49,700 Here I got a French dip. 49 00:01:49,700 --> 00:01:51,533 It's homemade food and when you like it 50 00:01:51,533 --> 00:01:53,166 and it's good, you keep coming back. 51 00:01:53,166 --> 00:01:54,600 [Shawna] How're you guys doing over here? 52 00:01:54,600 --> 00:01:55,734 It's in the name, you know. 53 00:01:55,734 --> 00:01:58,367 Diners, Drive-Ins and Dives. This is it. 54 00:01:58,367 --> 00:01:59,367 Short stack. 55 00:01:59,367 --> 00:02:00,000 [man] Such hard work that Brian and Shawna 56 00:02:00,000 --> 00:02:01,266 [man] Such hard work that Brian and Shawna 57 00:02:01,266 --> 00:02:04,367 have put into this place is just incredible. 58 00:02:04,367 --> 00:02:06,166 [Guy] And what's even more incredible? 59 00:02:06,166 --> 00:02:08,867 That Brian and Shawna Gentry are still at it, 60 00:02:08,867 --> 00:02:13,734 forty three years after Brian's parents bought the place in 1979. 61 00:02:13,734 --> 00:02:15,100 Cheeseburger for Charlie. 62 00:02:15,100 --> 00:02:16,266 It's always been the Holland burger. 63 00:02:16,266 --> 00:02:18,066 -It's always been the Holland burger since '47? -Yeah. 64 00:02:18,066 --> 00:02:20,166 [Guy] And then you just kinda tagline it now the... 65 00:02:20,166 --> 00:02:21,867 -[Brian] Emma Jean's Holland Burger. -Emma Jean's Holland Burger. 66 00:02:21,867 --> 00:02:23,634 Yeah, my mom had it. She put that on there. 67 00:02:23,634 --> 00:02:25,333 - [Guy] Your mom was Emma Jean? - [Brian] Yeah. 68 00:02:27,634 --> 00:02:29,100 -[producer] Rolling. -How're you, brother? 69 00:02:29,100 --> 00:02:30,000 -I'm good. -Nice to see you. 70 00:02:30,000 --> 00:02:30,166 -I'm good. -Nice to see you. 71 00:02:30,166 --> 00:02:32,100 -[Guy] How long's it been? -Sixteen years. 72 00:02:32,100 --> 00:02:33,867 -Has it really? -Yeah. 73 00:02:33,867 --> 00:02:35,367 [Shawna] 2007. 74 00:02:35,367 --> 00:02:38,166 -So who taught you how to make biscuits and gravy? -My mom. 75 00:02:38,166 --> 00:02:39,266 [Guy] Okay, so, a bunch of flour. 76 00:02:39,266 --> 00:02:40,734 [Brian] Put some baking powder in there. 77 00:02:40,734 --> 00:02:45,100 Wow, wow, wow. What is that measuring spoon? [laughs] 78 00:02:45,100 --> 00:02:48,367 Whose gravy boat did you just snag that out of? 79 00:02:48,367 --> 00:02:49,467 [laughs] 80 00:02:49,467 --> 00:02:51,367 -Mom brought it home in her purse. -At the deli. 81 00:02:51,367 --> 00:02:53,166 [Brian] Now we're gonna add some milk. 82 00:02:53,166 --> 00:02:54,734 Okay, that looks pretty good. 83 00:02:54,734 --> 00:02:57,266 -[Guy] That's the consistency we're looking for. -That's it. 84 00:02:57,266 --> 00:02:59,734 [Guy] You have mixed them about as little as possible. 85 00:02:59,734 --> 00:03:00,000 [Brian] Well, you gotta be nice to your biscuits. 86 00:03:00,000 --> 00:03:01,467 [Brian] Well, you gotta be nice to your biscuits. 87 00:03:01,467 --> 00:03:02,734 Do you want me to show you? 88 00:03:03,100 --> 00:03:04,233 Oh, boy. 89 00:03:06,266 --> 00:03:07,900 [Brian] You gotta get a good twist on it. 90 00:03:09,000 --> 00:03:10,533 Look at him go, folks. 91 00:03:11,734 --> 00:03:13,266 He's going all the way to management. 92 00:03:13,266 --> 00:03:15,100 You ever taken any culinary classes... 93 00:03:15,100 --> 00:03:18,166 -No. -...besides at the University of Mom. 94 00:03:18,166 --> 00:03:21,000 [Brian] Just the University of Mom and the School of Hard knocks. 95 00:03:21,000 --> 00:03:24,100 -The gravy, whose recipe? -My mom's. 96 00:03:24,100 --> 00:03:26,734 Put some oil in it. Adding our sausage here. 97 00:03:26,734 --> 00:03:29,266 -It's regular, old, breakfast sausage? -Yup. 98 00:03:29,266 --> 00:03:30,000 [Brian] Let me put the flour in there. 99 00:03:30,000 --> 00:03:30,700 [Brian] Let me put the flour in there. 100 00:03:30,700 --> 00:03:32,600 We're gonna put a little salt in here. 101 00:03:32,600 --> 00:03:34,266 -Some pepper. -[Guy] Now what? 102 00:03:34,266 --> 00:03:36,867 -We add the milk. Whoo! Hot stuff. -Whoa! 103 00:03:36,867 --> 00:03:38,500 [Brian] Give it a whisk or two. 104 00:03:38,500 --> 00:03:39,500 [Guy] That's thick, bro. 105 00:03:39,500 --> 00:03:41,533 If this stands up, it's ready. 106 00:03:43,100 --> 00:03:46,266 Hmm. That's a real-deal biscuit right there. 107 00:03:46,266 --> 00:03:48,700 That's tasty. I don't think I can eat more than six or 12 of these. 108 00:03:48,700 --> 00:03:49,533 [chuckles] 109 00:03:49,533 --> 00:03:51,100 Biscuit and gravy. 110 00:03:51,100 --> 00:03:53,467 The biscuits and gravy, it's very filling. 111 00:03:53,467 --> 00:03:55,533 [Guy] Did it turn into what you thought it was gonna turn into? 112 00:03:55,533 --> 00:03:58,100 -Man, more. It blew up. -[Shawna] A lot more. 113 00:03:58,100 --> 00:03:59,634 Do they just come in and eat biscuits and gravy 114 00:03:59,634 --> 00:04:00,000 -like their heads are falling off? -Yup. 115 00:04:00,000 --> 00:04:01,634 -like their heads are falling off? -Yup. 116 00:04:01,634 --> 00:04:03,734 I eat a lot of breakfast stuff. 117 00:04:03,734 --> 00:04:07,000 And the lunch rush here is consistent. 118 00:04:07,000 --> 00:04:08,600 You gotta know what you want. 119 00:04:08,600 --> 00:04:10,100 Sit down and enjoy it. 120 00:04:10,100 --> 00:04:12,100 'Cause there's people coming in the door. [chuckles] 121 00:04:12,100 --> 00:04:15,000 I mean, that was what the whole premise of Triple D was about, 122 00:04:15,000 --> 00:04:18,166 was, how do we find these places that we all love, 123 00:04:18,166 --> 00:04:19,867 'cause we would talk about a place like this. 124 00:04:19,867 --> 00:04:24,000 "Man, if you want to try the best burrito..." You know? You had those places. 125 00:04:24,000 --> 00:04:26,066 Two redneck burritos right here. 126 00:04:26,734 --> 00:04:28,367 What is in this monster? 127 00:04:28,367 --> 00:04:30,000 -[Brian] Potatoes, bacon. -Steak. 128 00:04:30,000 --> 00:04:30,600 -[Brian] Potatoes, bacon. -Steak. 129 00:04:30,600 --> 00:04:32,166 [Brian] Sausage, bell pepper. 130 00:04:33,100 --> 00:04:34,233 Give a little seasoning. 131 00:04:34,967 --> 00:04:36,600 Our cheddar Jack blend. 132 00:04:36,600 --> 00:04:38,066 I'm gonna go in with our tortilla. 133 00:04:38,066 --> 00:04:39,634 Get that nice and hot and bubbling. 134 00:04:42,367 --> 00:04:43,600 Add a little bit of that gravy. 135 00:04:43,600 --> 00:04:46,266 It's still exactly the same recipe as Guy was here. 136 00:04:46,266 --> 00:04:48,467 And we're gonna go in with a little chili. 137 00:04:48,467 --> 00:04:50,166 -You make the chili? -Yeah. 138 00:04:50,600 --> 00:04:53,166 Onions, 80-20 hamburger. 139 00:04:53,166 --> 00:04:55,734 While the meat is browning we're gonna go ahead and start cooking our beans. 140 00:04:56,867 --> 00:04:58,967 Chili blend, a lot of garlic. 141 00:04:58,967 --> 00:05:00,000 A little bit of oregano. 142 00:05:00,000 --> 00:05:00,900 A little bit of oregano. 143 00:05:01,166 --> 00:05:02,533 Cumin here. 144 00:05:02,533 --> 00:05:05,000 We're gonna add some water and let that cook for 45 minutes to an hour. 145 00:05:05,000 --> 00:05:07,600 And all the same ingredients go into the browned meat. 146 00:05:07,600 --> 00:05:09,166 Now I'm gonna finish it off with a little bit of salt. 147 00:05:09,166 --> 00:05:10,634 Then add the meat to the beans. 148 00:05:14,000 --> 00:05:15,600 Top it with cheddar-Jack. 149 00:05:15,600 --> 00:05:17,634 Give it a little steam shot. 150 00:05:20,100 --> 00:05:23,266 Some sour cream. Our house salsa here. 151 00:05:23,266 --> 00:05:24,867 Going with our tomatoes, 152 00:05:24,867 --> 00:05:26,500 jalapenos, serranos, 153 00:05:26,500 --> 00:05:28,900 our onions, green onions, habanero, 154 00:05:29,500 --> 00:05:30,000 salt, cumin, garlic and pepper. 155 00:05:30,000 --> 00:05:32,467 salt, cumin, garlic and pepper. 156 00:05:33,367 --> 00:05:34,367 All right, it should be good. 157 00:05:35,867 --> 00:05:39,166 -Generally, it's made with eggs, but this-- -Eggs! 158 00:05:39,166 --> 00:05:40,700 But this time it is not. 159 00:05:40,700 --> 00:05:42,333 [Brian] You can get it with eggs if you want. 160 00:05:43,600 --> 00:05:44,600 That is great. 161 00:05:44,600 --> 00:05:46,367 You know what really makes it is the salsa. 162 00:05:46,367 --> 00:05:48,000 -Can I have me the salsa? -[Brian] Yeah. 163 00:05:48,000 --> 00:05:50,000 -Yeah. -[Brian] Oh, if we run out of salsa, 164 00:05:50,000 --> 00:05:52,000 -we might as well not even open up. -Really? 165 00:05:52,000 --> 00:05:54,266 [man] Redneck burrito's very good. 166 00:05:54,266 --> 00:05:55,500 It has a little bit of everything in there. 167 00:05:55,500 --> 00:05:57,600 The steak in there is just delicious. 168 00:05:57,600 --> 00:06:00,000 He makes it really quality food. 169 00:06:00,000 --> 00:06:00,166 He makes it really quality food. 170 00:06:01,166 --> 00:06:02,634 -Any changes? -[both] Nope. 171 00:06:02,634 --> 00:06:03,600 -Counter? -No changes. 172 00:06:03,600 --> 00:06:04,734 -Nope. -Counter? No. 173 00:06:04,734 --> 00:06:07,867 Everything, I want it to stay as original as possible. 174 00:06:07,867 --> 00:06:09,266 'Cause when people come in here, you know, 175 00:06:09,266 --> 00:06:10,734 they are stepping back in time. 176 00:06:10,734 --> 00:06:12,367 Ever pave the lot, maybe? 177 00:06:12,367 --> 00:06:14,367 -Probably not. -[Guy] Probably not. 178 00:06:14,367 --> 00:06:17,166 -Did you pave the parking lot or is it still gravel? -Still gravel. 179 00:06:17,166 --> 00:06:19,233 Told you, I wouldn't change anything. 180 00:06:20,533 --> 00:06:21,700 [Guy] And coming up... 181 00:06:21,700 --> 00:06:23,100 It has not changed. 182 00:06:23,100 --> 00:06:25,867 [Guy] ...there's not a single customer that's sad about that. 183 00:06:25,867 --> 00:06:28,166 I think that's what's wonderful about it. 184 00:06:28,166 --> 00:06:29,467 [Guy] Whether they're a local... 185 00:06:29,467 --> 00:06:30,000 Where is town? 186 00:06:30,000 --> 00:06:30,734 Where is town? 187 00:06:30,734 --> 00:06:32,600 ...or just passing through. 188 00:06:32,600 --> 00:06:33,867 Trucker sandwich. 189 00:06:33,867 --> 00:06:35,800 Mmm, that's outstanding. 190 00:06:38,500 --> 00:06:41,266 [Guy] I'm here on the California side of Route 66, 191 00:06:41,266 --> 00:06:43,100 just outside of Victorville, California. 192 00:06:43,100 --> 00:06:44,500 It is so hot. 193 00:06:44,500 --> 00:06:46,634 There are tons of truck and I am hungry. 194 00:06:46,634 --> 00:06:49,166 So, I'm gonna stop and eat where the truckers eat. 195 00:06:49,166 --> 00:06:51,066 That was the second season... 196 00:06:51,066 --> 00:06:52,900 -Second episode. Mm-hmm. -[Guy] ...second episode. 197 00:06:52,900 --> 00:06:55,533 I was just watching it the other day and I'm thinking, 198 00:06:55,533 --> 00:06:58,634 -we were in the middle of nowhere. -[chuckles] 199 00:07:00,533 --> 00:07:02,367 Best bacon in town here. 200 00:07:02,367 --> 00:07:04,634 -Best bacon... Where is town? -Best bacon in town. 201 00:07:05,467 --> 00:07:06,867 -Is everything built-up round there now? -Nope. 202 00:07:06,867 --> 00:07:07,130 Not really. 203 00:07:07,130 --> 00:07:07,734 Not really. 204 00:07:07,734 --> 00:07:09,000 It has not changed. 205 00:07:09,000 --> 00:07:11,266 And I think that's what's wonderful about it, 206 00:07:11,266 --> 00:07:13,367 for the truckers, for anybody stopping off. 207 00:07:13,367 --> 00:07:15,367 Trucker sandwich. 208 00:07:15,367 --> 00:07:18,367 This is the tri-tip that we use for... 209 00:07:18,367 --> 00:07:20,100 -The trucker sandwich. -...for the trucker sandwich. 210 00:07:20,100 --> 00:07:22,634 -So what do we do? -[Brian] I'll might put it in here in the pan. 211 00:07:22,634 --> 00:07:24,900 Then we just chop up carrots and celery. 212 00:07:24,900 --> 00:07:26,900 Salt, give it a little sprinkle. 213 00:07:27,967 --> 00:07:30,500 Little pepper, little season-all. 214 00:07:30,500 --> 00:07:31,533 Little garlic. 215 00:07:31,533 --> 00:07:33,634 Love that measurement style, boss. 216 00:07:33,634 --> 00:07:35,867 Gonna get some, uh, oregano. 217 00:07:35,867 --> 00:07:37,130 Would like to just put a little bit in there for color and flavor. 218 00:07:37,130 --> 00:07:38,533 Would like to just put a little bit in there for color and flavor. 219 00:07:38,533 --> 00:07:39,634 We need a little water. 220 00:07:39,634 --> 00:07:41,266 Then, pour that in along the side here. 221 00:07:41,266 --> 00:07:43,533 [Guy] So you don't run all that seasoning off the top. 222 00:07:43,533 --> 00:07:45,967 This is gonna go in the oven for 350 degrees? 223 00:07:45,967 --> 00:07:46,967 [Brian] Three hundred and fifty degrees. 224 00:07:46,967 --> 00:07:48,367 -[Guy] Two to three hours? -Two to three hours. 225 00:07:48,367 --> 00:07:50,800 -[Guy] Now we'll let it cool and then slice it? -Yeah. 226 00:07:52,166 --> 00:07:54,533 So I'm gonna start with the cheese and the tri-tip. 227 00:07:54,533 --> 00:07:56,000 -Bacon. -Okay. 228 00:07:56,000 --> 00:07:57,900 So now we're gonna put some Ortega chiles on that. 229 00:07:57,900 --> 00:07:59,867 Now we'll put a lid on it. 230 00:07:59,867 --> 00:08:01,734 Warm it all up. 231 00:08:01,734 --> 00:08:03,266 -That will do it? -That will do it. 232 00:08:03,266 --> 00:08:07,066 -Make it into three slice with the little toothpick. -Little decker date? 233 00:08:07,066 --> 00:08:07,130 Is that Americana or what? 234 00:08:07,130 --> 00:08:08,533 Is that Americana or what? 235 00:08:08,533 --> 00:08:10,066 Is that good? 236 00:08:10,066 --> 00:08:13,367 The thing that surprises me about it, is the Ortega chili. 237 00:08:13,367 --> 00:08:15,967 Pretty simple, but pretty tasty. 238 00:08:15,967 --> 00:08:18,634 I got an order for a trucker sandwich coming in. 239 00:08:18,634 --> 00:08:20,734 Tri-tip has never changed. It's always consistent. 240 00:08:20,734 --> 00:08:22,166 Good food. 241 00:08:22,166 --> 00:08:25,100 We use this tri-tip for the trucker sandwich, Slap Your Mama, 242 00:08:25,100 --> 00:08:27,266 and whatever else anybody can dream of. 243 00:08:27,266 --> 00:08:28,533 Slap Your Mama. 244 00:08:28,533 --> 00:08:29,634 [Guy] All right, what's the next one? 245 00:08:29,634 --> 00:08:31,367 We got a Slap Your Mama, right here. 246 00:08:31,367 --> 00:08:33,867 Slap Your Mama? What is this monstrosity? 247 00:08:33,867 --> 00:08:36,166 [Brian] It's a half-pound 80-20 burger. 248 00:08:36,166 --> 00:08:37,130 Garlic-pepper rub that we use on all of our meat. 249 00:08:37,130 --> 00:08:38,734 Garlic-pepper rub that we use on all of our meat. 250 00:08:38,734 --> 00:08:40,367 We're gonna go down with that tri-tip. 251 00:08:40,367 --> 00:08:42,533 And we got salsa, bacon. 252 00:08:42,533 --> 00:08:45,066 Little bit of that cheddar-Jack down there. 253 00:08:45,066 --> 00:08:46,533 Some of that tri-tip we were making, 254 00:08:46,533 --> 00:08:47,734 the American cheese. 255 00:08:47,734 --> 00:08:49,533 I'm gonna put this bacon on here. 256 00:08:50,066 --> 00:08:51,166 A little more steam. 257 00:08:51,166 --> 00:08:53,166 Get the bread up here. 258 00:08:53,166 --> 00:08:55,066 Lettuce, tomatoes, onions, pickles. 259 00:08:55,066 --> 00:08:56,634 Thousand Island. 260 00:08:56,634 --> 00:08:58,967 This is a tricky part. Keeping it all together. 261 00:09:00,867 --> 00:09:02,166 Here we go. 262 00:09:02,166 --> 00:09:04,166 And there we go, money. 263 00:09:04,166 --> 00:09:07,130 Who's supposed to get in their truck and drive after this? 264 00:09:07,130 --> 00:09:07,266 Who's supposed to get in their truck and drive after this? 265 00:09:07,266 --> 00:09:09,634 -[Brian chuckles] -I'm gonna attack it. 266 00:09:15,166 --> 00:09:16,800 Had a good hunch on that one. 267 00:09:17,166 --> 00:09:18,867 Mmm. 268 00:09:18,867 --> 00:09:20,734 That tri-tip is the bomb. 269 00:09:20,734 --> 00:09:22,066 That's outstanding. 270 00:09:22,066 --> 00:09:24,066 We call that a destination dish. 271 00:09:24,066 --> 00:09:25,900 That's the kind of dish that is worth 272 00:09:25,900 --> 00:09:27,634 getting in your car and driving for it. 273 00:09:27,634 --> 00:09:29,367 Pedal to the medal, man. 274 00:09:29,367 --> 00:09:32,166 Slap Your Mama for you. 275 00:09:32,166 --> 00:09:34,266 The Slap Your Mama, the way he makes the burger 276 00:09:34,266 --> 00:09:36,166 and the tri-tip and all that, it's perfect. 277 00:09:36,166 --> 00:09:37,130 It's very filling. It's got a little bit of spice in the sauce, 278 00:09:37,130 --> 00:09:39,367 It's very filling. It's got a little bit of spice in the sauce, 279 00:09:39,367 --> 00:09:41,100 which I like. 280 00:09:41,100 --> 00:09:42,634 It's good, very good. 281 00:09:42,634 --> 00:09:44,734 It has more in there than I could handle. 282 00:09:44,734 --> 00:09:46,734 Is this what you thought you're gonna be when you got out high school? 283 00:09:46,734 --> 00:09:47,967 Yeah. 284 00:09:47,967 --> 00:09:49,867 Either that or a truck driver. 285 00:09:49,867 --> 00:09:52,066 Did you think this is where it was all gonna evolve to or-- 286 00:09:52,066 --> 00:09:53,533 -No. Not at all. -No, [chuckles] not at all. 287 00:09:53,533 --> 00:09:58,066 You really helped form this great train to Flavortown. 288 00:09:58,066 --> 00:10:00,634 You're one of the OGs of how we started this whole thing 289 00:10:00,634 --> 00:10:01,734 and I can't thank you enough. 290 00:10:01,734 --> 00:10:04,100 Congrats my friend, really happy to see you. 291 00:10:04,100 --> 00:10:05,100 Good to see you. 292 00:10:05,100 --> 00:10:06,734 This is delicious. Can I get this to go? 293 00:10:09,734 --> 00:10:11,634 And coming up in Garden Grove... 294 00:10:11,634 --> 00:10:12,734 Delicious. 295 00:10:12,734 --> 00:10:15,266 A generational joint serving cultural classics... 296 00:10:15,266 --> 00:10:17,734 I followed the rainbow, you're my pot of gold. 297 00:10:17,734 --> 00:10:19,734 ...about to make some moves. 298 00:10:19,734 --> 00:10:23,066 Now expanding, I mean, that's just awesome for them. 299 00:10:23,066 --> 00:10:24,166 Please enjoy, guys. 300 00:10:24,166 --> 00:10:25,367 -Thank you. -Of course. 301 00:10:27,900 --> 00:10:29,700 So I'm here in Garden Grove, California, 302 00:10:29,700 --> 00:10:32,467 right off the 22 freeway on Harbor Boulevard. 303 00:10:32,467 --> 00:10:36,734 That's where I found this family-run restaurant back in 2014. 304 00:10:36,734 --> 00:10:38,634 They were creating Mexican classics 305 00:10:38,634 --> 00:10:41,166 straight from abuela's cookbook. 306 00:10:41,166 --> 00:10:43,166 Now the next generation has taken the reigns, 307 00:10:43,166 --> 00:10:45,900 and they're keeping the family recipes rolling out. 308 00:10:46,266 --> 00:10:47,734 This is Sabroso! 309 00:10:50,467 --> 00:10:52,367 [Andy] Chile relleno, table nine! 310 00:10:52,367 --> 00:10:54,533 You need to come to Sabroso! Mexican Grill. 311 00:10:54,533 --> 00:10:56,166 They have the best food in town. 312 00:10:56,166 --> 00:10:56,192 Camarones a la diabla. 313 00:10:56,192 --> 00:10:58,100 Camarones a la diabla. 314 00:10:58,100 --> 00:10:59,467 [man] Definitely home-style cooking. 315 00:10:59,467 --> 00:11:01,000 That's what makes it so special. 316 00:11:01,000 --> 00:11:03,100 [woman] I saw it on Triple D. It is so good. 317 00:11:03,100 --> 00:11:05,367 It looks good on TV and it tastes good in real life. 318 00:11:05,367 --> 00:11:06,634 Red chicken mole. 319 00:11:06,634 --> 00:11:09,634 The food and the family make this restaurant a special place. 320 00:11:09,634 --> 00:11:12,166 -[all cheering] -[Guy] That's the Munoz family, led by Tito 321 00:11:12,166 --> 00:11:15,467 who's passed the spatula onto his son in the kitchen 322 00:11:15,467 --> 00:11:17,066 and his daughters out front. 323 00:11:18,166 --> 00:11:20,533 -How many kids do you have? -Five. One boy and four girls. 324 00:11:20,533 --> 00:11:22,266 [Guy] One boy and four girls. 325 00:11:22,266 --> 00:11:25,266 This is what the story about Diners, Drive-Ins and Dives is, 326 00:11:25,266 --> 00:11:26,192 is we go and find these mom and pop joints, these family restaurants 327 00:11:26,192 --> 00:11:29,634 is we go and find these mom and pop joints, these family restaurants 328 00:11:29,634 --> 00:11:31,533 where all your kids get involved, 329 00:11:31,533 --> 00:11:33,634 and now your family's there to help you. 330 00:11:33,634 --> 00:11:35,166 We have Triple D Nation here, Papa. 331 00:11:35,166 --> 00:11:36,467 They're hungry. 332 00:11:36,467 --> 00:11:39,734 We definitely have, "What did Guy have?" questions on repeat. 333 00:11:39,734 --> 00:11:41,266 [Andy] Pork tamale, table two. 334 00:11:41,266 --> 00:11:43,000 -We're gonna make tamales. -Pork tamale. 335 00:11:43,000 --> 00:11:46,266 So we're gonna put in pork butt that's been just cut up, 336 00:11:46,266 --> 00:11:47,900 cook it in the water. 337 00:11:47,900 --> 00:11:50,100 Put some salt, some onions, 338 00:11:50,100 --> 00:11:53,100 Mexican oregano, garlic and bay leaves. 339 00:11:53,100 --> 00:11:54,166 Now we're just gonna cook it down? 340 00:11:54,166 --> 00:11:56,166 -The rest of this goes in there? -[Tito] Yes. 341 00:11:56,166 --> 00:11:56,192 Mexican oregano, black pepper. 342 00:11:56,192 --> 00:11:57,900 Mexican oregano, black pepper. 343 00:11:57,900 --> 00:11:59,166 [Guy] Black pepper corns, got it. 344 00:11:59,166 --> 00:12:00,266 -The onions. -[Tito] Onions. 345 00:12:00,266 --> 00:12:03,000 -Garlic, cumin. -[Guy] Cumin seeds, got it. 346 00:12:03,000 --> 00:12:04,734 -All-spice. -Water from the peppers. 347 00:12:06,166 --> 00:12:08,266 -What does "Sabroso" mean? -Delicious. 348 00:12:08,700 --> 00:12:10,367 Sabroso. 349 00:12:10,367 --> 00:12:11,734 [Tito] We're gonna add the peppers. 350 00:12:11,734 --> 00:12:15,066 That's the guajillo, California, chile Diablo. 351 00:12:15,900 --> 00:12:17,533 -There you go. -Now we go to the hot oil? 352 00:12:17,533 --> 00:12:18,734 [Tito] Yes. 353 00:12:18,734 --> 00:12:20,867 Got to strain it a little bit 'cause there's some solids. 354 00:12:20,867 --> 00:12:22,533 The flavor jets are turning on. 355 00:12:22,533 --> 00:12:23,867 How long is that gonna cook, Chef? 356 00:12:23,867 --> 00:12:25,367 -[Tito] Twenty minutes. -And then we'll be ready 357 00:12:25,367 --> 00:12:26,192 -to take it out, add it to the pork. -[Tito] There you go. 358 00:12:26,192 --> 00:12:27,166 -to take it out, add it to the pork. -[Tito] There you go. 359 00:12:28,800 --> 00:12:30,867 -So now we have the masa? -Yes. 360 00:12:30,867 --> 00:12:32,100 -Salt. -Little baking soda. 361 00:12:32,100 --> 00:12:33,700 -Yeah. -To pop it a little bit. 362 00:12:33,700 --> 00:12:34,734 Vegetable shortening. 363 00:12:34,734 --> 00:12:37,100 Now, we're gonna put the pork stock into the masa. 364 00:12:37,100 --> 00:12:39,266 Then we're gonna mix it up all-together. 365 00:12:39,266 --> 00:12:40,700 So I got the pork. 366 00:12:40,700 --> 00:12:42,634 Hmm, sabroso. 367 00:12:42,634 --> 00:12:43,700 Skins. 368 00:12:43,700 --> 00:12:45,066 -[Tito] The masa. -Okay. 369 00:12:45,367 --> 00:12:46,900 There we go. 370 00:12:46,900 --> 00:12:48,600 -Over? -Just fold it. There you go. 371 00:12:48,600 --> 00:12:50,233 I made a few tamales in my day. 372 00:12:53,367 --> 00:12:54,433 Whoa! 373 00:13:00,166 --> 00:13:01,100 It's delicious. 374 00:13:01,100 --> 00:13:02,867 The masa has great texture. 375 00:13:02,867 --> 00:13:04,900 Pork is delicious, not too spicy. 376 00:13:06,000 --> 00:13:08,800 It's not a bunch of masa and a little bit of pork inside. 377 00:13:08,800 --> 00:13:11,266 This is like a nice 50-50. 378 00:13:11,266 --> 00:13:12,367 [Andy] Pork tamales. 379 00:13:12,367 --> 00:13:14,000 [Paloma] After the show aired, 380 00:13:14,000 --> 00:13:18,734 we went from selling about a dozen tamales to 12 dozen per day. 381 00:13:18,734 --> 00:13:20,734 [server] Camarones al mojo, half diabla. 382 00:13:20,734 --> 00:13:21,734 [Andy] We have the same menu. 383 00:13:21,734 --> 00:13:23,266 It all started with my grandma. 384 00:13:23,266 --> 00:13:24,867 My grandma's from Guerrero. 385 00:13:24,867 --> 00:13:26,192 It's a little town in Mexico. 386 00:13:26,192 --> 00:13:26,634 It's a little town in Mexico. 387 00:13:26,634 --> 00:13:28,266 She taught my dad, dad taught me. 388 00:13:28,266 --> 00:13:30,734 This is all traditional classic recipes. 389 00:13:30,734 --> 00:13:32,367 Chicken breast and the mole sauce. 390 00:13:32,367 --> 00:13:35,000 You can taste the authenticity in every dish. 391 00:13:35,000 --> 00:13:36,166 It's delicious. 392 00:13:36,166 --> 00:13:37,100 Chile verde up! 393 00:13:37,100 --> 00:13:38,867 Our fan-favorite is chile verde. 394 00:13:38,867 --> 00:13:41,634 Tender pork in our tomatillo roasted chile sauce. 395 00:13:41,634 --> 00:13:44,266 To make a verde sauce, we blend in green onion, 396 00:13:44,266 --> 00:13:46,367 roasted poblano and bay leaf, 397 00:13:46,367 --> 00:13:48,900 black pepper and cumin, garlic and serrano peppers. 398 00:13:48,900 --> 00:13:50,967 Some grilled onions with salt and water. 399 00:13:53,533 --> 00:13:55,100 We're gonna add it to the seared pork. 400 00:13:55,100 --> 00:13:56,192 It's halfway cooked. 401 00:13:56,192 --> 00:13:56,367 It's halfway cooked. 402 00:13:56,367 --> 00:13:58,634 And then we're gonna add blended tomatillos. 403 00:14:00,166 --> 00:14:02,066 And this is our chile verde. 404 00:14:02,734 --> 00:14:03,900 [server] Chile verde. 405 00:14:03,900 --> 00:14:06,533 It's always so tender. It falls apart in your mouth. 406 00:14:06,533 --> 00:14:09,100 Its green Mexican sauce that makes it really rich 407 00:14:09,100 --> 00:14:11,700 and taste really good, especially because of the heat. 408 00:14:11,700 --> 00:14:15,634 You could just taste the skill that it takes to make such a great dish. 409 00:14:16,867 --> 00:14:18,634 I've got into a lot of restaurants 410 00:14:18,634 --> 00:14:20,367 with a lot of families running them. 411 00:14:20,367 --> 00:14:23,467 The food translates through the family to the tables. 412 00:14:23,467 --> 00:14:25,166 I feel like I'm sitting in your house. 413 00:14:25,166 --> 00:14:26,192 Is this how great you thought things would turn out? 414 00:14:26,192 --> 00:14:27,533 Is this how great you thought things would turn out? 415 00:14:27,900 --> 00:14:29,533 I feel so lucky. 416 00:14:29,533 --> 00:14:31,100 [woman] Guy was here a couple of years ago, 417 00:14:31,100 --> 00:14:34,000 and to see them now, it's so exciting. 418 00:14:34,000 --> 00:14:36,266 We've definitely outgrown this little hole-in the-wall. 419 00:14:36,266 --> 00:14:38,467 So now we're ready to have our own new restaurant, 420 00:14:38,467 --> 00:14:41,734 still here within the same plaza and triple square footage. 421 00:14:41,734 --> 00:14:44,900 They worked so hard and now expanding. 422 00:14:44,900 --> 00:14:47,066 I mean, that's just awesome for them. 423 00:14:47,867 --> 00:14:49,900 Ordering up chile rellenos. 424 00:14:49,900 --> 00:14:53,000 We couldn't be more proud of my father for what he's done for us. 425 00:14:53,000 --> 00:14:54,467 Being an immigrant from Mexico, 426 00:14:54,467 --> 00:14:56,192 he paved the way for us and we're here because of him today. 427 00:14:56,192 --> 00:14:57,166 he paved the way for us and we're here because of him today. 428 00:14:57,166 --> 00:14:58,533 Today is my lucky day. 429 00:14:58,533 --> 00:15:01,333 I followed the rainbow. You're my pot of gold. 430 00:15:02,867 --> 00:15:04,166 Give me a hug. 431 00:15:04,900 --> 00:15:06,734 -Gotta love this guy. -Oh, get in. 432 00:15:09,000 --> 00:15:10,100 [Guy] Up next... 433 00:15:10,100 --> 00:15:11,700 Mmm, that is so killer. 434 00:15:11,700 --> 00:15:13,266 We're off to Los Angeles... 435 00:15:13,266 --> 00:15:14,634 I wanna get in there. 436 00:15:14,634 --> 00:15:17,266 ...where a Salvadorian spot may have changed hands. 437 00:15:17,266 --> 00:15:19,734 Roasted guajillo. [chuckles] 438 00:15:19,734 --> 00:15:21,266 But you'd never know. 439 00:15:21,266 --> 00:15:23,266 It was a legacy of hers. 440 00:15:23,266 --> 00:15:24,433 Thank you. 441 00:15:27,367 --> 00:15:29,634 [Guy] So, here I am on Venice Boulevard 442 00:15:29,634 --> 00:15:31,367 which is a major thoroughfare 443 00:15:31,367 --> 00:15:33,367 between the beaches in Los Angeles. 444 00:15:33,367 --> 00:15:36,467 But it's home to a Mexican-Salvadorian restaurant 445 00:15:36,467 --> 00:15:40,367 that's been owned and operated by the same family for 31 years. 446 00:15:40,367 --> 00:15:42,600 Now I was there back in 2010, 447 00:15:42,600 --> 00:15:44,367 to taste this cultural phenomenon. 448 00:15:44,367 --> 00:15:47,166 And even though Gloria's not the queen of the castle anymore, 449 00:15:47,166 --> 00:15:49,000 they're still following her reign. 450 00:15:49,000 --> 00:15:50,467 This is Gloria's Cafe. 451 00:15:52,600 --> 00:15:55,266 Mixed fajitas for Triple D Nation. 452 00:15:55,266 --> 00:15:55,791 [man] You should always come to Gloria's when you're in LA. 453 00:15:55,791 --> 00:15:57,166 [man] You should always come to Gloria's when you're in LA. 454 00:15:57,166 --> 00:15:58,867 You should come to LA to go to Gloria's. 455 00:15:58,867 --> 00:16:03,166 [man] This is authentic, Mexican, Salvadorian food 456 00:16:03,166 --> 00:16:04,867 and it's fantastic. 457 00:16:04,867 --> 00:16:06,367 So I saw the episode with Guy, 458 00:16:06,367 --> 00:16:08,367 and that's how I actually discovered this restaurant. 459 00:16:08,367 --> 00:16:10,166 Came in, met Miss Gloria, 460 00:16:10,166 --> 00:16:11,266 phenomenal woman. 461 00:16:11,266 --> 00:16:13,967 You're a mother of five, raising them on your own, 462 00:16:13,967 --> 00:16:15,600 opening your own, very successful 463 00:16:15,600 --> 00:16:18,500 Salvadorian-Mexican restaurant here in Los Angeles. 464 00:16:18,500 --> 00:16:19,600 You hear it every day. 465 00:16:19,600 --> 00:16:22,600 And when Gloria retired in 2021, 466 00:16:22,600 --> 00:16:25,791 she sold her namesake to former server, William Avila, 467 00:16:25,791 --> 00:16:26,000 she sold her namesake to former server, William Avila, 468 00:16:26,000 --> 00:16:29,166 who's making a point to continue what she started. 469 00:16:29,166 --> 00:16:32,066 She said that, to try to keep everything the same way 470 00:16:32,066 --> 00:16:35,100 because it was a legacy of hers. 471 00:16:35,100 --> 00:16:38,100 What do people try here for the first time and become amazed? 472 00:16:38,100 --> 00:16:39,600 Carne adobada. 473 00:16:39,600 --> 00:16:41,066 Okay, so let's get started. 474 00:16:41,066 --> 00:16:43,000 -That's a piece of pork. -I'm gonna cut it. 475 00:16:43,000 --> 00:16:45,600 She knows exactly where that bone is, just cutting around. 476 00:16:45,600 --> 00:16:47,266 -All the pork in there. -Pork in there. 477 00:16:47,266 --> 00:16:48,734 -Now we're gonna marinate it. -Great. 478 00:16:48,734 --> 00:16:50,600 [Gloria] Worcestershire sauce, Tapatio. 479 00:16:50,600 --> 00:16:53,266 -Little hot sauce, granulated garlic. -Granulated garlic. 480 00:16:53,266 --> 00:16:54,734 -[Guy] Some black pepper. -Salt. 481 00:16:54,734 --> 00:16:55,791 -Now we're gonna mix it up. -[Guy] All right. 482 00:16:55,791 --> 00:16:56,367 -Now we're gonna mix it up. -[Guy] All right. 483 00:16:56,367 --> 00:16:57,867 With the onions in top. 484 00:16:57,867 --> 00:17:00,066 So we put the onions on top, we let it marinate for-- 485 00:17:00,066 --> 00:17:01,467 -Overnight. -[Guy] For 24 hours 486 00:17:01,467 --> 00:17:02,734 and then we pop it in the oven, 487 00:17:02,734 --> 00:17:04,367 three hundred and fifty for about four hours 488 00:17:04,367 --> 00:17:06,000 -till it just pulls apart. - [Gloria] Yeah. 489 00:17:06,000 --> 00:17:07,533 [Guy] Look at the deep rich color. 490 00:17:07,533 --> 00:17:09,533 Is that your wallet back there? 491 00:17:10,367 --> 00:17:12,867 -Hmm. -[chuckles] 492 00:17:12,867 --> 00:17:15,266 -[Guy] Okay, now what do we do? -Gonna make adobada sauce. 493 00:17:15,266 --> 00:17:16,867 First green bell pepper and onions, 494 00:17:16,867 --> 00:17:18,867 -garlic, tomatoes and salt. - [Guy] Okay. 495 00:17:18,867 --> 00:17:20,066 We let it cook down. 496 00:17:20,066 --> 00:17:21,500 Now we're gonna take that mixture and put it in here. 497 00:17:21,500 --> 00:17:24,166 Yeah, now we're gonna add some dry arbol chiles. 498 00:17:24,166 --> 00:17:25,791 -Add a little ancho, roasted guajillo. [chuckles] -Guajillo. 499 00:17:25,791 --> 00:17:27,166 -Add a little ancho, roasted guajillo. [chuckles] -Guajillo. 500 00:17:27,734 --> 00:17:29,066 -[Guy] Is that good? -Yeah. 501 00:17:29,066 --> 00:17:30,166 Toasted sesame seeds. 502 00:17:30,166 --> 00:17:31,367 Fresh garlic. 503 00:17:31,367 --> 00:17:32,700 You got... One, two... 504 00:17:32,700 --> 00:17:35,066 -Ah, there. -[Gloria] More tomatoes and onions. 505 00:17:35,066 --> 00:17:37,367 -Tapatio. -One of my favorite hot sauces. 506 00:17:37,367 --> 00:17:38,867 -Worcestershire sauce. -There we go. 507 00:17:38,867 --> 00:17:41,166 Granulated garlic, a little salt. 508 00:17:41,166 --> 00:17:42,734 And then some Mexican oregano. 509 00:17:42,734 --> 00:17:43,634 Ready? 510 00:17:43,634 --> 00:17:45,166 -[Gloria] That's enough. Yes. -That's good? 511 00:17:45,166 --> 00:17:46,634 -Can I try it? -Oh, of course. 512 00:17:48,500 --> 00:17:50,266 That's fine, I'll take... Whoa. 513 00:17:50,266 --> 00:17:52,266 I'll take... Whoa, that's good. I'll take it like that. 514 00:17:52,266 --> 00:17:53,967 Now we're gonna take this, cook it. 515 00:17:53,967 --> 00:17:55,600 -[Gloria] We're gonna boil it. Yeah. -To reduce it? 516 00:17:55,600 --> 00:17:55,791 Now we're gonna fry the pork. 517 00:17:55,791 --> 00:17:57,367 Now we're gonna fry the pork. 518 00:17:57,367 --> 00:17:58,734 Cook the pork one more time. 519 00:17:58,734 --> 00:18:00,100 [Gloria] Put it in the adobada sauce. 520 00:18:00,100 --> 00:18:02,066 [Guy] Then give a squirt of the secret sauce. 521 00:18:02,066 --> 00:18:03,367 That's gonna push that over the top. 522 00:18:03,367 --> 00:18:05,000 Is it good to go? This is a normal portion? 523 00:18:05,000 --> 00:18:07,066 [Gloria] Oh, yeah. Quickly put the onions on top. 524 00:18:07,066 --> 00:18:08,600 [Guy] And this is how we do it, huh? 525 00:18:08,600 --> 00:18:10,000 Look at that. 526 00:18:10,867 --> 00:18:12,867 Hmm, wow. Delicious. 527 00:18:12,867 --> 00:18:15,100 -You pick it up with your tortilla, right? -[Gloria] That's right. 528 00:18:15,100 --> 00:18:17,734 Yeah, that will be a very traditional way to eat it. 529 00:18:17,734 --> 00:18:19,867 My favorite way to eat it would be like this. 530 00:18:19,867 --> 00:18:21,066 [Gloria chuckles] 531 00:18:21,066 --> 00:18:23,166 [William] The carne adobada became famous 532 00:18:23,166 --> 00:18:24,867 after it was featured on Triple D. 533 00:18:24,867 --> 00:18:25,791 [man] The c arne adobada is unbelievable. 534 00:18:25,791 --> 00:18:27,734 [man] The c arne adobada is unbelievable. 535 00:18:27,734 --> 00:18:29,734 It's what I get every time I come here. 536 00:18:29,734 --> 00:18:32,066 The Plato Tipico ready. 537 00:18:32,066 --> 00:18:34,734 I come in here and it's like, "Am I gonna have Plato Tipico again 538 00:18:34,734 --> 00:18:37,166 or do I want the Salvadorian special plate?" 539 00:18:37,166 --> 00:18:39,734 Or "Maybe I'll have the seafood that Guy loved." 540 00:18:39,734 --> 00:18:43,734 The Seven Seas Soup. It's composed of shrimp, octopus and mussels. 541 00:18:43,734 --> 00:18:46,333 Just everything that you would want in a seafood soup. 542 00:18:48,867 --> 00:18:51,867 Mmm, it's so killer. 543 00:18:51,867 --> 00:18:53,800 -I wanna get in there. -[chuckles] 544 00:18:54,266 --> 00:18:55,791 Tampiqueña ready! 545 00:18:55,791 --> 00:18:55,867 Tampiqueña ready! 546 00:18:55,867 --> 00:18:57,533 [man] Today I had the tampiqueña. 547 00:18:57,533 --> 00:19:01,166 It's a ranchero steak with a cheese enchilada with green sauce, 548 00:19:01,166 --> 00:19:03,100 then rice and beans. 549 00:19:03,100 --> 00:19:05,266 So now we're making the tampiqueña. 550 00:19:05,266 --> 00:19:07,367 This is ranchero. It's a flat meat. 551 00:19:07,367 --> 00:19:10,266 Orange juice, Worcestershire, hot sauce, 552 00:19:10,266 --> 00:19:12,000 cumin, seasoning salt, 553 00:19:12,000 --> 00:19:14,634 olive oil, black pepper and garlic. 554 00:19:14,634 --> 00:19:16,333 Now we'll mix it all together. 555 00:19:16,867 --> 00:19:18,266 Now we're gonna add the meat. 556 00:19:18,266 --> 00:19:19,867 Let it marinate overnight. 557 00:19:19,867 --> 00:19:21,367 While the steak is cooking, 558 00:19:21,367 --> 00:19:23,367 we're gonna make a cheese enchilada. 559 00:19:23,367 --> 00:19:24,533 Jack cheese. 560 00:19:26,066 --> 00:19:28,500 The enchilada sauce is tomatillo sauce. 561 00:19:28,500 --> 00:19:30,266 It has a little bit of jalapenos, 562 00:19:30,266 --> 00:19:32,367 bell peppers, onions, garlic. 563 00:19:32,367 --> 00:19:33,867 And I'll put a little bit of cheese. 564 00:19:33,867 --> 00:19:35,100 Melt the cheese for a little bit, 565 00:19:35,100 --> 00:19:37,533 and then we're gonna finish building our plate. 566 00:19:39,500 --> 00:19:41,734 And there you go, that's our tampiqueña. 567 00:19:42,266 --> 00:19:43,367 [man] It's very tender. 568 00:19:43,367 --> 00:19:45,967 Cuts very nice, chews very nice. Tastes amazing. 569 00:19:45,967 --> 00:19:48,166 It also has a green enchilada sauce 570 00:19:48,166 --> 00:19:50,367 which is absolutely delicious. 571 00:19:50,367 --> 00:19:52,734 Did you ever think the restaurant would be this popular? 572 00:19:53,600 --> 00:19:55,791 No. I knew I can make good food. 573 00:19:55,791 --> 00:19:56,166 No. I knew I can make good food. 574 00:19:56,166 --> 00:19:58,367 Everybody was always telling me. 575 00:19:58,367 --> 00:19:59,867 -Listen-- -[chuckles] How good it is. 576 00:19:59,867 --> 00:20:01,500 You don't make good food, 577 00:20:01,500 --> 00:20:03,367 you make great food. 578 00:20:03,367 --> 00:20:06,367 [man] It was never a sleepy, mom-and-pop place. 579 00:20:06,367 --> 00:20:07,734 It was always popping. 580 00:20:07,734 --> 00:20:09,867 But it really picked up after Guy was here. 581 00:20:09,867 --> 00:20:10,867 [man] And then to see William come 582 00:20:10,867 --> 00:20:12,600 from back of the house to front of the house, 583 00:20:12,600 --> 00:20:14,166 to take over from Miss Gloria 584 00:20:14,166 --> 00:20:16,867 and actually make the place his own has been amazing. 585 00:20:16,867 --> 00:20:18,600 She's very proud of all the crew, 586 00:20:18,600 --> 00:20:21,100 trying to keep everything as the best way we can. 587 00:20:21,100 --> 00:20:23,433 -Thanks for inviting me. I really appreciate that. -Thank you, Guy. 588 00:20:25,266 --> 00:20:25,791 I got some biscuits and gravy for the Triple D Nation. 589 00:20:25,791 --> 00:20:28,600 I got some biscuits and gravy for the Triple D Nation. 590 00:20:28,600 --> 00:20:31,734 But those aren't the only joints to journey back to. 591 00:20:31,734 --> 00:20:34,467 Today's special is our red chicken mole. 592 00:20:34,467 --> 00:20:36,734 Seven seas, guys, 508. 593 00:20:36,734 --> 00:20:40,533 Cause the map of these off the hook places keeps growing. 594 00:20:40,533 --> 00:20:41,734 All right. We have the mole ready. 595 00:20:41,734 --> 00:20:43,266 Guy's favorite, the adobada. 596 00:20:43,266 --> 00:20:45,000 And we'll be checking out more 597 00:20:45,000 --> 00:20:46,800 next time on Triple D Nation. 598 00:20:56,700 --> 00:20:58,900 [harmonizes "Curb Your Enthusiasm" theme] 599 00:20:59,100 --> 00:21:00,100 Huh?