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?