1 00:00:01,000 --> 00:00:02,066 You know, people are asking me all the time, 2 00:00:02,066 --> 00:00:03,767 "Hey, Guy, that one joint you checked out 3 00:00:03,767 --> 00:00:05,767 in that one city when you were doing Triple-D, 4 00:00:05,767 --> 00:00:06,767 how they doin'?" 5 00:00:06,767 --> 00:00:08,800 You know, I don't know. We should check it out. 6 00:00:10,700 --> 00:00:13,567 Over the years, I have seen and tasted it all. 7 00:00:13,567 --> 00:00:15,100 This is ridiculous, dude. 8 00:00:15,100 --> 00:00:17,467 But it turns out it was only the beginning. 9 00:00:17,467 --> 00:00:19,567 ''Cause Triple-D joints have been blowing up 10 00:00:19,567 --> 00:00:22,100 and we're going back to see what's cooking. 11 00:00:22,100 --> 00:00:24,166 Like on this trip. 12 00:00:24,166 --> 00:00:26,867 We've got a righteous roundup of flavor. 13 00:00:26,867 --> 00:00:29,166 -Mmm. -That is so good! 14 00:00:29,166 --> 00:00:31,300 [Guy] From seriously stuffed sandwiches... 15 00:00:31,300 --> 00:00:33,266 That's a lot of empanada. 16 00:00:33,266 --> 00:00:35,000 ...to pasta-covered pizza. 17 00:00:35,000 --> 00:00:37,166 This eats like a dinner. 18 00:00:37,166 --> 00:00:40,100 There's a burger that's all dolled up in Colorado. 19 00:00:40,100 --> 00:00:41,700 Scrumdiddlyumptious. 20 00:00:41,700 --> 00:00:45,166 [Guy] Sweet speaking my language in San Antonio. 21 00:00:45,166 --> 00:00:46,767 That's my jam right there. 22 00:00:46,767 --> 00:00:47,767 Im-pressed. 23 00:00:47,767 --> 00:00:49,867 And in Gilbert, Arizona... 24 00:00:49,867 --> 00:00:51,367 [happily] Oh, okay. 25 00:00:51,367 --> 00:00:52,367 ...Italian dishes... 26 00:00:52,367 --> 00:00:53,233 -[whistles] -There you go. 27 00:00:53,233 --> 00:00:55,166 ...designed with the family in mind. 28 00:00:55,166 --> 00:00:57,000 That got me. Grandpa got me. 29 00:00:57,000 --> 00:00:59,734 Godmother sandwich for Guy, ready for pickup. 30 00:01:01,066 --> 00:01:05,967 Familiar faces, new places, and more off-the-hook flavors. 31 00:01:05,967 --> 00:01:07,600 This is Triple-D Nation. 32 00:01:15,367 --> 00:01:17,066 So, I'm here in the center of it all, 33 00:01:17,066 --> 00:01:19,667 right Downtown in Colorado Springs, Colorado, 34 00:01:19,667 --> 00:01:21,400 to check out a funky burger joint. 35 00:01:21,400 --> 00:01:23,600 That was back in 2015. 36 00:01:23,600 --> 00:01:27,367 And thankfully, the menu is still as funky as the name. 37 00:01:27,367 --> 00:01:29,600 This is the Skirted Heifer. 38 00:01:32,567 --> 00:01:33,967 [man] I got a B&B for Bob. 39 00:01:33,967 --> 00:01:38,066 The Skirted Heifer is the best burger in Colorado, if not the nation. 40 00:01:38,066 --> 00:01:39,000 [man] Burger of the week is ready. 41 00:01:39,000 --> 00:01:41,500 Everything's made from scratch, homemade. 42 00:01:41,500 --> 00:01:43,300 I think I picked a great place. 43 00:01:43,300 --> 00:01:45,567 You can't find another burger like this. 44 00:01:45,567 --> 00:01:47,367 [Guy] And believe me, I've looked. 45 00:01:47,367 --> 00:01:49,266 But these burgers could only have come 46 00:01:49,266 --> 00:01:51,900 from the imagination of Kevin and Suzette Megyeri 47 00:01:51,900 --> 00:01:54,600 and continued on by their son, Kevin. 48 00:01:54,600 --> 00:01:56,066 [laughing] 49 00:01:56,066 --> 00:01:57,867 -Where's your mom? -[Kevin] She's done. 50 00:01:57,867 --> 00:01:59,266 -[Guy] What? -She hung 'em up. 51 00:01:59,266 --> 00:02:02,467 -You're in charge? -I took over and things have been running smooth. 52 00:02:02,467 --> 00:02:04,567 That medium rare is turning out really good, you guys. 53 00:02:04,567 --> 00:02:07,367 I love that it's a family business 54 00:02:07,367 --> 00:02:08,967 that's being passed down. 55 00:02:08,967 --> 00:02:10,900 Really impressive how much your whole family 56 00:02:10,900 --> 00:02:12,667 gets involved and what you put into this. 57 00:02:12,667 --> 00:02:14,667 Your mom made the Bloody Mary burger. 58 00:02:14,667 --> 00:02:16,600 -Was it called the Bloody Mary burger? -The Hangover. 59 00:02:16,600 --> 00:02:19,166 -The Hangover. That's served with the cream cheese in it. -[Kevin] Yes. Yes. 60 00:02:19,166 --> 00:02:20,900 Got The Hangover. 61 00:02:20,900 --> 00:02:22,000 So what are we making now? 62 00:02:22,000 --> 00:02:24,266 The Bloody Mary Sauce has everything 63 00:02:24,266 --> 00:02:27,367 that you would put in your Bloody Mary, but no vodka. 64 00:02:27,367 --> 00:02:28,567 -Oh, there's no vodka in this? -No. 65 00:02:28,567 --> 00:02:30,100 It's been nice. Now, thank you very much. 66 00:02:30,767 --> 00:02:33,467 Homemade ketchup, horseradish, 67 00:02:33,467 --> 00:02:36,000 Worcester-sher-sher-shire shaush, 68 00:02:36,000 --> 00:02:38,500 celery salt, mix it all up, 69 00:02:38,500 --> 00:02:40,800 and we're gonna make you a burger 70 00:02:40,800 --> 00:02:43,266 all the way from Westcliffe, Colorado. 71 00:02:43,266 --> 00:02:45,000 Then we'll smash... [indistinct] 72 00:02:45,000 --> 00:02:47,066 -Oh, we're gonna season that? -[Suzette] We are gonna season it 73 00:02:47,066 --> 00:02:48,700 with our focaccia salt. 74 00:02:48,700 --> 00:02:51,166 We've got egg too. Do you want me to keep that off? 75 00:02:51,166 --> 00:02:53,066 -Thank you, I really appreciate that. -Farm-made. 76 00:02:53,066 --> 00:02:57,767 Bacon, homemade focaccia bun, cream cheese. 77 00:02:57,767 --> 00:02:59,367 Cream cheese just for The Hangover, how? 78 00:02:59,367 --> 00:03:01,467 [Suzette] Cream cheese, bagels, everything you'd eat 79 00:03:01,467 --> 00:03:03,000 in the morning on a hangover. 80 00:03:03,000 --> 00:03:04,500 Cap'n Crunch will be on there in a minute. 81 00:03:04,500 --> 00:03:07,634 [Suzette] All right, our Bloody Mary Sauce. 82 00:03:11,367 --> 00:03:13,266 Go ahead and have a fry. 83 00:03:13,266 --> 00:03:14,834 You want a bite of the burger? 84 00:03:16,000 --> 00:03:19,000 I'm eating the burger, and she's eating the burger. 85 00:03:19,000 --> 00:03:20,600 Let's break all the rules. 86 00:03:22,300 --> 00:03:25,100 -We're doing it all here at the Skirted Heifer. -Oh, my God! 87 00:03:25,100 --> 00:03:26,700 That is so good! 88 00:03:26,700 --> 00:03:28,300 [background laughter] 89 00:03:29,567 --> 00:03:30,700 Burger's dynamite. 90 00:03:30,700 --> 00:03:32,467 The horseradish takes it over the top. 91 00:03:32,467 --> 00:03:36,166 The key to all of this is the crust that you build on the burger. 92 00:03:36,166 --> 00:03:37,867 -Really good. -Great. Thank you. 93 00:03:37,867 --> 00:03:40,567 I have a Hangover Guy's way, no egg. 94 00:03:40,567 --> 00:03:42,467 The Hangover burger, I love it. 95 00:03:42,467 --> 00:03:44,800 The Bloody Mary Sauce that they serve on it. 96 00:03:44,800 --> 00:03:47,900 The Hangover burger is great, especially if you are hungover. 97 00:03:47,900 --> 00:03:50,200 Extra patty Classic's coming back to you guys. 98 00:03:50,200 --> 00:03:52,300 Sometimes you just wanna go straight for The Classic, though. 99 00:03:52,300 --> 00:03:54,000 Your Classic Skirted Heifer. 100 00:03:54,000 --> 00:03:56,200 The Classic is a staple of the Skirted Heifer. 101 00:03:56,200 --> 00:03:58,567 A handful of shredded Wisconsin cheddar, 102 00:03:58,567 --> 00:04:01,000 just caramelized cheese that rolls off your burger. 103 00:04:01,000 --> 00:04:02,700 [Kevin] Two skirts going down. 104 00:04:02,700 --> 00:04:05,767 The skirt around the burger, how did you learn about it? 105 00:04:05,767 --> 00:04:09,266 -By watching your show. -There you go. 106 00:04:09,266 --> 00:04:10,400 What'd you bring me? 107 00:04:10,400 --> 00:04:12,467 -This is our Classic Skirted Heifer. -This is the one 108 00:04:12,467 --> 00:04:14,400 -that started it? -This is the burger that put us on the map. 109 00:04:14,400 --> 00:04:16,967 We use my grandma's old pizza dough recipe 110 00:04:16,967 --> 00:04:18,166 to make our focaccia buns. 111 00:04:18,166 --> 00:04:20,467 Double grain Caputo Flour from Italy. 112 00:04:20,467 --> 00:04:22,767 Yeast, salt, sugar. 113 00:04:22,767 --> 00:04:25,600 Let the dry ingredients get all fully incorporated. 114 00:04:25,600 --> 00:04:27,367 We're gonna add our water now. 115 00:04:27,367 --> 00:04:28,567 Turn that back on. 116 00:04:28,567 --> 00:04:29,967 Olive oil and eggs. 117 00:04:29,967 --> 00:04:33,367 Take about 15 minutes getting really nice and blended. 118 00:04:33,367 --> 00:04:36,567 Cut off a nice little chunk and make 'em into nice round buns, 119 00:04:36,567 --> 00:04:39,567 and let them start proofing to the right shape overnight. 120 00:04:39,567 --> 00:04:42,100 We're gonna dimple them, in-house roasted garlic, 121 00:04:42,100 --> 00:04:44,867 focaccia salt, egg wash, olive oil. 122 00:04:44,867 --> 00:04:47,600 Bake it at 450 degrees for seven minutes 123 00:04:47,600 --> 00:04:50,900 and then we're gonna flip and rotate for another seven minutes. 124 00:04:53,467 --> 00:04:55,300 [Guy] The focaccia, it's very hearty, 125 00:04:55,300 --> 00:04:56,467 and it's got great chew. 126 00:04:56,467 --> 00:04:58,166 It's got great texture, but it's light, 127 00:04:58,166 --> 00:05:00,166 so you get to appreciate the burger. 128 00:05:00,166 --> 00:05:02,800 Is it still the grass-fed, grass-finished beef? 129 00:05:02,800 --> 00:05:05,100 Absolutely. 130 00:05:05,100 --> 00:05:08,367 Add our focaccia salt, douse it with cheddar cheese. 131 00:05:08,367 --> 00:05:10,400 We're gonna skirt that heifer 132 00:05:11,266 --> 00:05:13,166 and go right for it. 133 00:05:13,166 --> 00:05:17,066 Lettuce, red onions, pickles on here, tomatoes, 134 00:05:17,066 --> 00:05:18,967 our homemade Heifer Sauce. 135 00:05:18,967 --> 00:05:21,066 Start with our mayo, homemade ketchup, 136 00:05:21,066 --> 00:05:23,433 pickle juice and seasoning salt. 137 00:05:24,767 --> 00:05:27,800 That's doing it right. I mean, that's 10 out of 10. 138 00:05:27,800 --> 00:05:29,367 Right on. 139 00:05:29,367 --> 00:05:31,467 Flipping the Classic, cheese in the skirts. 140 00:05:31,467 --> 00:05:34,567 [customer 1] They have the freshest beef skirted with cheddar cheese. 141 00:05:34,567 --> 00:05:38,000 You get nice goopy, kind of crispy cheese. It's really awesome. 142 00:05:38,000 --> 00:05:41,166 The Heifer Sauce is creamy, but it has this tangy flavor. 143 00:05:41,166 --> 00:05:43,600 It just pairs well with the meat and the cheese. 144 00:05:43,600 --> 00:05:46,000 [customer 2] The homemade focaccia bun is so good. 145 00:05:46,000 --> 00:05:48,367 Classic Italian bread with garlic and herbs. 146 00:05:48,367 --> 00:05:50,000 You can't go wrong with it. 147 00:05:51,767 --> 00:05:53,667 [Guy] And you know what else you can't go wrong with? 148 00:05:53,667 --> 00:05:55,367 [Kevin] Gobble Gobble, veggie burger. 149 00:05:55,367 --> 00:05:58,166 [Guy] I'd say pretty much anything on this menu. 150 00:05:58,166 --> 00:06:01,266 Those fries are gangster. Oh! 151 00:06:01,266 --> 00:06:02,467 The fries are the bomb. 152 00:06:02,467 --> 00:06:05,033 I have a B&B for Triple-D Nation. 153 00:06:07,166 --> 00:06:09,200 [Guy] I'm in Colorado Springs, Colorado, 154 00:06:09,200 --> 00:06:10,700 at the Skirted Heifer. 155 00:06:10,700 --> 00:06:11,967 All right. 156 00:06:11,967 --> 00:06:14,967 [Guy] A name just as fun as the woman who was running it. 157 00:06:14,967 --> 00:06:17,100 Okay, um, who am I cooking with? 158 00:06:17,100 --> 00:06:18,567 -Me. -Oh, boy. 159 00:06:18,567 --> 00:06:21,100 Do I need a helmet or any type of padding 160 00:06:21,100 --> 00:06:24,166 -or any fire extinguisher with me or anything like that? -[laughs] 161 00:06:24,166 --> 00:06:26,367 -All of the above. -[Guy] All of the above. 162 00:06:26,367 --> 00:06:28,667 -Your mom's a wild card. -Oh, she's crazy. 163 00:06:28,667 --> 00:06:31,667 -Let's go! -[imitates turntable scratching] 164 00:06:31,667 --> 00:06:33,367 -What was that? -[laughing] 165 00:06:33,367 --> 00:06:36,667 The wheels are off the wagon, ladies and gentlemen. 166 00:06:36,667 --> 00:06:38,867 Kevin and Suzette opened the Heifer, 167 00:06:38,867 --> 00:06:40,467 and it was lightning in a bottle. 168 00:06:40,467 --> 00:06:42,367 Now their son took over, 169 00:06:42,367 --> 00:06:44,500 and it's just taken off like a rocket. 170 00:06:44,500 --> 00:06:48,000 They are a family that brings good food and good people together. 171 00:06:48,000 --> 00:06:49,567 We've got two Classics for you guys. 172 00:06:49,567 --> 00:06:53,100 Great atmosphere, good vibe, and that burger, super good. 173 00:06:53,100 --> 00:06:54,300 [man] I got a Pueblo Farmer. 174 00:06:54,300 --> 00:06:55,867 [customer] Oh, I love The Pueblo Farmer. 175 00:06:55,867 --> 00:06:58,367 Pueblo chilies, homemade guacamole, 176 00:06:58,367 --> 00:07:00,200 and I'm a sucker for Pepper Jack cheese. 177 00:07:00,200 --> 00:07:01,100 And what are we making next? 178 00:07:01,100 --> 00:07:03,467 Guacamole for our Pueblo Farmer burger. 179 00:07:03,467 --> 00:07:06,467 -[Guy] Okay. -[Suzette] First, yummy avocados, 180 00:07:06,467 --> 00:07:09,967 lime juice, chopped jalapeños, 181 00:07:09,967 --> 00:07:14,467 -diced tomatoes, onion, and garlic salt. -[Guy] Okay. 182 00:07:14,467 --> 00:07:16,000 [Suzette] And now we're gonna mash it. 183 00:07:16,000 --> 00:07:17,233 Just get right after it. 184 00:07:17,233 --> 00:07:19,467 -[Suzette] We're gonna make your burger. -Okay, fantastic. 185 00:07:19,467 --> 00:07:23,367 [Suzette] Put some seasoning on that Pepper Jack cheese. 186 00:07:23,367 --> 00:07:26,600 Guacamole, roasted Pueblo chilies. 187 00:07:26,600 --> 00:07:28,000 There you go, Guy. 188 00:07:28,000 --> 00:07:30,800 -Well, I imagine we're both gonna have a bite of it again. -[laughs] 189 00:07:33,367 --> 00:07:36,500 I love it. Your guacamole, very nice, very fresh. 190 00:07:36,500 --> 00:07:38,333 You can't beat the chilies. 191 00:07:39,767 --> 00:07:42,166 Nice little melt of the Pepper Jack. Really dynamite. 192 00:07:42,166 --> 00:07:43,667 [man] I have a Pueblo Farmer. 193 00:07:43,667 --> 00:07:47,100 It's the perfect level of spice. Scrumdiddlyumptious. 194 00:07:47,100 --> 00:07:48,400 How many different burgers are on the menu? 195 00:07:48,400 --> 00:07:50,467 We have seven, so we do, like, six regulars, 196 00:07:50,467 --> 00:07:51,834 and then we have a Burger of the Week. 197 00:07:51,834 --> 00:07:54,667 Burger of the Week, usually, it sticks around for a month, though, 198 00:07:54,667 --> 00:07:56,266 'cause it's just a fan favorite. 199 00:07:56,266 --> 00:07:59,767 They do anything from a Red, White and Blue to The Campfire. 200 00:07:59,767 --> 00:08:02,767 I got The Campfire, the Burger of the Week, the veggie burger. 201 00:08:02,767 --> 00:08:04,000 There's three different protein options. 202 00:08:04,000 --> 00:08:06,367 They have grass-fed beef, they also have a turkey burger, 203 00:08:06,367 --> 00:08:07,900 as well as the veggie burger. 204 00:08:07,900 --> 00:08:09,266 The turkey burger is my favorite. 205 00:08:09,266 --> 00:08:13,166 -[Kevin] Gobble Gobble. -With hot, fresh pineapple and a sweet sauce. 206 00:08:13,166 --> 00:08:16,867 A little bit of savory, a little bit of sweet, really good. 207 00:08:16,867 --> 00:08:19,467 -What's this one? -[Kevin] Our Gobble Gobble turkey burger. 208 00:08:19,467 --> 00:08:21,700 We're gonna throw our turkey right on to the grill. 209 00:08:21,700 --> 00:08:23,500 Give it a nice little pat. 210 00:08:24,166 --> 00:08:28,166 Our pineapple ring right on top of that. 211 00:08:28,166 --> 00:08:31,567 Teriyaki sauce on top. Toasted sesame seed bun. 212 00:08:31,567 --> 00:08:33,400 Gobble Gobble for you. 213 00:08:33,400 --> 00:08:36,100 The teriyaki sauce kind of caramelize on the pineapple. 214 00:08:36,100 --> 00:08:37,367 It gets, like, candied. 215 00:08:37,367 --> 00:08:39,600 And then with the turkey burger, it just pairs really well. 216 00:08:39,600 --> 00:08:41,867 I love just how sweet and tangy it is. 217 00:08:41,867 --> 00:08:43,667 It's just a good sweet and salty burger. 218 00:08:43,667 --> 00:08:46,166 These, by the way, the fries, I still remember the fries. 219 00:08:46,166 --> 00:08:48,700 Those fries are gangster. 220 00:08:48,700 --> 00:08:49,767 [happily] Oh! 221 00:08:49,767 --> 00:08:52,000 -[laughs] -The fries are the bomb. 222 00:08:54,300 --> 00:08:56,200 I have a B&B for Triple-D Nation. 223 00:08:56,200 --> 00:08:58,000 [Guy] So what's happening? Give me the update, 224 00:08:58,000 --> 00:08:59,300 besides Mom being gone. 225 00:08:59,300 --> 00:09:01,667 I actually got to open up my own Skirted Heifer. 226 00:09:01,667 --> 00:09:03,800 -[Guy] So, you opened up your own. -[Kevin] Yeah. 227 00:09:03,800 --> 00:09:05,367 Then bought them out of theirs. 228 00:09:05,367 --> 00:09:06,767 And they're downtown locations. 229 00:09:06,767 --> 00:09:09,867 We've really kept all our processes, our food, 230 00:09:09,867 --> 00:09:11,266 pretty much the exact same. 231 00:09:11,266 --> 00:09:12,867 When you watch your parents doing it right, 232 00:09:12,867 --> 00:09:14,266 you don't need to go and reinvent the wheel. 233 00:09:14,266 --> 00:09:16,400 -You're awesome. -Thanks, Guy. 234 00:09:16,400 --> 00:09:17,634 Keep an eye on this one. 235 00:09:17,634 --> 00:09:19,767 -Congratulations, man. I'm super happy for ya. -Thank you. 236 00:09:19,767 --> 00:09:22,133 -When I grow up, I wanna be like him. -[laughing] 237 00:09:25,867 --> 00:09:27,867 [Guy] Coming up, in San Antonio, Texas, 238 00:09:27,867 --> 00:09:30,266 an empanada shop breaking the rules... 239 00:09:30,266 --> 00:09:32,166 -No, no, no, no. -No, no, no, no, no. 240 00:09:32,166 --> 00:09:33,300 ...and gettin' it right. 241 00:09:33,300 --> 00:09:37,300 Mmm. Good, excellent, fantastic. 242 00:09:41,700 --> 00:09:44,300 So, I'm here on the west side of San Antonio, Texas, 243 00:09:44,300 --> 00:09:46,100 and you are gonna love this story. 244 00:09:46,100 --> 00:09:48,767 Two immigrants, husband and wife team from Argentina, 245 00:09:48,767 --> 00:09:51,166 decide to open an empanada restaurant. 246 00:09:51,166 --> 00:09:53,066 Now when I was there in 2018, 247 00:09:53,066 --> 00:09:54,400 they had just opened their doors 248 00:09:54,400 --> 00:09:55,900 after being in the food truck business. 249 00:09:55,900 --> 00:09:57,800 And just a few short years later, 250 00:09:57,800 --> 00:10:00,100 they already are busting at the seams. 251 00:10:00,100 --> 00:10:01,400 You know who I'm talking about? 252 00:10:01,400 --> 00:10:03,333 Exactly, Fat Tummy. 253 00:10:07,500 --> 00:10:09,166 Traditional beef empanada. 254 00:10:09,166 --> 00:10:12,367 I'm from Argentina, and Fat Tummy is my place to go. 255 00:10:12,367 --> 00:10:14,500 [Norah] Beef milanesa sandwich with fries. 256 00:10:14,500 --> 00:10:17,166 I saw Fat Tummy on Guy's show and we had to come try it out. 257 00:10:17,166 --> 00:10:18,767 It was better than what we expected. 258 00:10:18,767 --> 00:10:20,400 [server] Pineapple and guava empanada. 259 00:10:20,400 --> 00:10:22,166 You're always gonna get something fresh 260 00:10:22,166 --> 00:10:24,266 and something that's delicious. 261 00:10:24,266 --> 00:10:27,300 [Guy] That combo is served up by this combo. 262 00:10:27,300 --> 00:10:31,266 Husband and wife team, Gustavo Plache and Norah Saleh, 263 00:10:31,266 --> 00:10:33,266 who refused to give up on making empanadas 264 00:10:33,266 --> 00:10:35,033 a mainstay around here. 265 00:10:36,066 --> 00:10:38,266 You started in a restaurant, you went to the trailer, 266 00:10:38,266 --> 00:10:40,266 -and now you're back to a restaurant. -Yes, sir. 267 00:10:40,266 --> 00:10:41,667 So, for somebody's first visit here, 268 00:10:41,667 --> 00:10:43,667 -what should they try? -[Norah] Spicy chicken. 269 00:10:43,667 --> 00:10:45,166 [Gustavo] The spicy chicken, ready. 270 00:10:45,166 --> 00:10:47,867 Those flavors come together just perfectly, 271 00:10:47,867 --> 00:10:50,667 and the dough is always fresh. 272 00:10:50,667 --> 00:10:53,100 -So, we're gonna make the savory empanada dough? -Yes. 273 00:10:53,100 --> 00:10:55,567 -Flour. -Water, okay, and some salt. 274 00:10:55,567 --> 00:10:57,100 -[Gustavo] Yes. -[Guy] Milk. 275 00:10:57,100 --> 00:10:59,867 -[Gustavo] Water, egg. -And who taught you this recipe? 276 00:10:59,867 --> 00:11:01,600 -My grandmother. -[Guy] So, we'll mix this. 277 00:11:01,600 --> 00:11:03,767 -How long do we let it rest? -Forty-five minutes. 278 00:11:03,767 --> 00:11:05,266 And then, chh! 279 00:11:05,266 --> 00:11:07,166 -Everybody knows what... [grunts sharply] ...means. -[laughs] 280 00:11:07,166 --> 00:11:08,800 [Guy] Start to sheet it out. 281 00:11:10,500 --> 00:11:12,700 -That's a big empanada. Not a little empanada. -Yeah. 282 00:11:12,700 --> 00:11:14,667 -No, no, no, no. -No, no, no, no, no. 283 00:11:14,667 --> 00:11:16,667 -Next, we're gonna make the spicy chicken? -The spicy chicken. 284 00:11:16,667 --> 00:11:19,800 Oil, onion, green and red pepper. 285 00:11:19,800 --> 00:11:22,700 -[Guy] Little salt. -Paprika, garlic, basil. 286 00:11:22,700 --> 00:11:23,600 Basil, okay. 287 00:11:23,600 --> 00:11:25,200 -[Gustavo] Oregano. -[Guy] Black pepper. 288 00:11:25,200 --> 00:11:26,200 [Gustavo speaks] 289 00:11:26,200 --> 00:11:28,600 -Boiled chicken breast. Do you chop up? -Yeah. 290 00:11:28,600 --> 00:11:31,800 -Mix. -Tomato sauce, chipotle, and adobo. 291 00:11:31,800 --> 00:11:34,066 When you say, "spicy chicken," you mean spicy chicken. 292 00:11:34,066 --> 00:11:37,000 -All right, so we let that cook... -[Gustavo] For 20-25 minutes. 293 00:11:37,000 --> 00:11:39,400 -[Guy] Okay. Now, this is a special press. -[Gustavo] Yes. 294 00:11:39,400 --> 00:11:41,700 -[Guy] Just a little water to seal it. -[Gustavo] Exactly. 295 00:11:41,700 --> 00:11:44,000 -Now the spicy chicken? -The spicy chicken. 296 00:11:44,000 --> 00:11:45,967 That's a lot of empanada. 297 00:11:45,967 --> 00:11:47,800 Let me see this thing. 298 00:11:47,800 --> 00:11:49,567 [laughs] 299 00:11:49,567 --> 00:11:52,500 So heavy. That's an empanada. 300 00:11:52,500 --> 00:11:54,700 -[Gustavo] Egg. -[Guy] Little bit of egg. How long they bake? 301 00:11:54,700 --> 00:11:57,033 -Four minutes. -[Guy] Four minutes. 302 00:11:58,867 --> 00:12:00,667 Look at the juice just running out of this thing. 303 00:12:00,667 --> 00:12:01,900 Not overly spicy. 304 00:12:01,900 --> 00:12:03,367 For anybody that hasn't had an empanada, 305 00:12:03,367 --> 00:12:05,700 this is where they need to start. Hmm! 306 00:12:05,700 --> 00:12:06,967 [server] Spicy chicken. 307 00:12:06,967 --> 00:12:09,667 We get a lot of people and they start ordering spicy chicken 308 00:12:09,667 --> 00:12:10,767 'cause Guy liked it. 309 00:12:10,767 --> 00:12:12,567 How many empanadas do you make a week? 310 00:12:12,567 --> 00:12:14,467 [Gustavo] Five, 600 per week. 311 00:12:14,467 --> 00:12:16,100 -Five or 600 a week? -Mmm-hmm. 312 00:12:16,100 --> 00:12:18,367 Guess what? It's gonna change. 313 00:12:18,367 --> 00:12:20,400 Empanada chicken and spinach with cheese. 314 00:12:20,400 --> 00:12:22,867 Since Guy came last time, we got really busy, 315 00:12:22,867 --> 00:12:24,467 so we had to expand a little bit. 316 00:12:24,467 --> 00:12:25,600 [server] Milanesa sandwich. 317 00:12:25,600 --> 00:12:27,600 We added Argentinean sandwiches. 318 00:12:27,600 --> 00:12:29,000 [Gustavo] Lomito sandwich. 319 00:12:29,000 --> 00:12:32,266 I'm so happy that now they are adding some sandwiches, 320 00:12:32,266 --> 00:12:34,667 -like the choripán. -[server] Choripán sandwich. 321 00:12:34,667 --> 00:12:37,900 They make their own sausage. It's got a good flavor to it. 322 00:12:37,900 --> 00:12:41,300 [Norah] We ground our meat together, then we season it. 323 00:12:42,300 --> 00:12:45,066 And then we stuff it in a natural casing. 324 00:12:45,066 --> 00:12:47,600 Once the sausage is done, 325 00:12:47,600 --> 00:12:49,500 we bake it for five minutes. 326 00:12:49,500 --> 00:12:51,266 Then, we take it out of the oven, 327 00:12:51,266 --> 00:12:52,567 we slice it in half, 328 00:12:52,567 --> 00:12:55,767 and then we cook it for five more minutes. 329 00:12:55,767 --> 00:12:58,367 And serve it with a side of our chimichurri sauce. 330 00:12:58,367 --> 00:12:59,300 [Gustavo] Chorizo. 331 00:12:59,300 --> 00:13:01,767 House-made sausage, made fresh every day. 332 00:13:01,767 --> 00:13:03,100 It's super delicious. 333 00:13:03,100 --> 00:13:04,800 Not too spicy. Loved it. 334 00:13:04,800 --> 00:13:06,567 It is just incredible. 335 00:13:06,567 --> 00:13:10,100 -Two alfajores. -The sandwich they've added and the cookies, 336 00:13:10,100 --> 00:13:13,367 and always adding new things, which are always good. 337 00:13:13,367 --> 00:13:14,767 [Norah] Alfajore. 338 00:13:14,767 --> 00:13:16,166 It's a cookie sandwich. 339 00:13:16,166 --> 00:13:19,200 Caramel-filled, quite unique and delicious. 340 00:13:19,200 --> 00:13:21,667 [Norah] Start with the butter, powdered sugar, 341 00:13:21,667 --> 00:13:23,000 and then we're gonna mix it. 342 00:13:23,867 --> 00:13:27,100 Vanilla extract with a little bit of lemon zest. 343 00:13:27,100 --> 00:13:29,700 We add the egg yolks and then we mix it. 344 00:13:29,700 --> 00:13:31,367 And now the dry ingredients. 345 00:13:31,367 --> 00:13:35,166 Flour, baking powder, baking soda, cornstarch. 346 00:13:35,166 --> 00:13:37,767 And we're gonna just roll it out 347 00:13:37,767 --> 00:13:39,533 to make our cookies. 348 00:13:40,900 --> 00:13:43,266 Butter, put it on our baking sheet. 349 00:13:43,266 --> 00:13:45,467 Our cutter, very easy. 350 00:13:45,467 --> 00:13:49,100 We just put these cookies in the oven for five to six minutes. 351 00:13:49,100 --> 00:13:53,467 Now, we're ready to build the alfajores with dulce de leche. 352 00:13:53,467 --> 00:13:58,266 It's caramel. It's made especially with condensed milk. 353 00:13:58,266 --> 00:14:00,767 And we're gonna coat 'em with coconut. 354 00:14:00,767 --> 00:14:02,000 Alfajore. 355 00:14:02,000 --> 00:14:03,867 I had never had anything like it before. 356 00:14:03,867 --> 00:14:08,066 It was very crumbly, and the dulce de leche was really good. 357 00:14:08,066 --> 00:14:10,166 It'll satisfy any sweet tooth. 358 00:14:10,166 --> 00:14:12,066 -How many different empanadas do you make? -Ten. 359 00:14:12,066 --> 00:14:13,600 -[Guy] How many are sweet? -Three sweet. 360 00:14:13,600 --> 00:14:14,967 The guava empanadas. 361 00:14:14,967 --> 00:14:17,100 [Guy] A little bit smaller, and the dough is a little bit sweeter. 362 00:14:17,100 --> 00:14:19,367 -Exactly. -[Guy] Guava based. I gotcha. 363 00:14:19,367 --> 00:14:20,900 -Now the cream cheese? -Cream cheese. 364 00:14:20,900 --> 00:14:22,567 -[Guy] And we mash it together. -[Gustavo] Yes. 365 00:14:22,567 --> 00:14:24,600 What he's gonna do with this empanada is gonna be dynamite. 366 00:14:24,600 --> 00:14:27,000 I love these presses. Im-pressed. 367 00:14:27,000 --> 00:14:29,767 -A little bit of egg wash? -[Gustavo] Yes, and sugar. 368 00:14:29,767 --> 00:14:32,066 -We bake it five minutes? -No, this two minutes. 369 00:14:32,066 --> 00:14:33,600 -[Guy] A little sugar? -[Gustavo] Yeah. 370 00:14:35,166 --> 00:14:37,567 That's my jam right there. Savory sweet. 371 00:14:37,567 --> 00:14:39,467 That's an adult jelly-filled doughnut. 372 00:14:39,467 --> 00:14:41,166 -This with some coffee. -Yeah. 373 00:14:41,166 --> 00:14:43,100 I have two traditional empanadas. 374 00:14:43,100 --> 00:14:47,266 I think that at the core of making a good empanada is love. 375 00:14:47,266 --> 00:14:49,500 It's how I think they've been so successful. 376 00:14:49,500 --> 00:14:53,567 Good, excellent, fantastic. 377 00:14:53,567 --> 00:14:55,200 It doesn't get any better than that. 378 00:14:57,400 --> 00:14:59,567 Up next in Gilbert, Arizona. 379 00:14:59,567 --> 00:15:01,367 Grandpa Pizza ready for pickup. 380 00:15:01,367 --> 00:15:02,767 [Guy] The perfect pairing. 381 00:15:02,767 --> 00:15:04,900 [Sal] Spaghetti meatball for Triple-D Nation. 382 00:15:04,900 --> 00:15:07,100 I love pasta. I love pizza. 383 00:15:07,100 --> 00:15:08,467 -Nice job, man. -Thank you. 384 00:15:08,467 --> 00:15:10,500 Godmother sandwich for Guy. 385 00:15:14,100 --> 00:15:15,266 So I'm here in Gilbert, Arizona, 386 00:15:15,266 --> 00:15:18,066 about 30 miles from Phoenix, and I love coming down here. 387 00:15:18,066 --> 00:15:20,000 There's great food, really cool people, 388 00:15:20,000 --> 00:15:21,200 like the story of this place. 389 00:15:21,200 --> 00:15:23,066 Let's see, the dude is from Sicily, Italy. 390 00:15:23,066 --> 00:15:26,000 He moves to New York, meets his wife, has a family, 391 00:15:26,000 --> 00:15:28,266 and then they all move here to Gilbert 392 00:15:28,266 --> 00:15:29,767 to open a pizza joint. 393 00:15:29,767 --> 00:15:32,100 That was back in 2014. 394 00:15:32,100 --> 00:15:34,867 Today, they're putting down even more pies and pasta 395 00:15:34,867 --> 00:15:37,467 at a new joint that's twice the size. 396 00:15:37,467 --> 00:15:39,834 That's right, this is Sal's Gilbert Pizza. 397 00:15:44,166 --> 00:15:46,200 Spaghetti meatball ready for pickup. 398 00:15:46,200 --> 00:15:49,800 I've eaten New York pizzas and his is as good as I've ever had. 399 00:15:49,800 --> 00:15:51,166 [Sal] Lasagna pizza ready. 400 00:15:51,166 --> 00:15:53,166 He has the most amazing pizza in town. 401 00:15:53,166 --> 00:15:55,500 I was here last time when Guy was here, yes. 402 00:15:55,500 --> 00:15:58,367 Old school, real deal, New York style pizza. 403 00:15:58,367 --> 00:15:59,767 -[female customer] This is the spot. -No question? 404 00:15:59,767 --> 00:16:02,800 No question. Guy puts Sal's on the map. 405 00:16:02,800 --> 00:16:05,467 [Guy] But Sal Cuffaro's map didn't start here. 406 00:16:05,467 --> 00:16:07,400 It actually began in Sicily. 407 00:16:07,400 --> 00:16:09,266 Now, of course, he and his family 408 00:16:09,266 --> 00:16:13,500 have made the Southwest and this restaurant home base. 409 00:16:13,500 --> 00:16:15,867 -What was the name of the pizzeria before this pizzeria? -Gilbert Pizza. 410 00:16:15,867 --> 00:16:17,967 -So you just put "Sal" on the front? -[Sal] Yes. 411 00:16:17,967 --> 00:16:19,367 Baked ziti pizza. 412 00:16:19,367 --> 00:16:21,300 Everybody that comes in wants to eat what Guy had, 413 00:16:21,300 --> 00:16:24,100 the baked ziti pizza. That's, like, the favorite. 414 00:16:24,100 --> 00:16:25,900 We gotta make baked ziti pizza. 415 00:16:25,900 --> 00:16:28,567 [sings in Italian accent] ♪♪ Baked ziti pizz Baked ziti pizza, bake♪ 416 00:16:28,567 --> 00:16:29,800 [imitates turntable scratching] 417 00:16:29,800 --> 00:16:31,233 -[in normal voice] What are we gonna make, ziti? -Oh, yeah. 418 00:16:31,233 --> 00:16:33,100 -Let's put the pasta in the water first, all right? -[Guy] Okay. 419 00:16:33,100 --> 00:16:35,266 Then we'll put some marinara sauce, 420 00:16:35,266 --> 00:16:37,467 cream, seasoning, salt and pepper, 421 00:16:37,467 --> 00:16:40,000 grated Parmesan cheese, parsley. 422 00:16:40,000 --> 00:16:42,133 -[Guy] Okay. -[Sal] The pasta is ready to go in. 423 00:16:43,066 --> 00:16:44,567 -What are we gonna make? -Baked ziti pizza. 424 00:16:44,567 --> 00:16:46,467 That's right. We're gonna parbake the pizza dough. 425 00:16:46,467 --> 00:16:47,667 Otherwise, 'cause if we put that hot, 426 00:16:47,667 --> 00:16:49,333 -it would cook right through the pizza dough. -[Sal] Yes. 427 00:16:50,166 --> 00:16:52,800 Okay. We gotta put some whole milk mozzarella. 428 00:16:52,800 --> 00:16:54,133 We're gonna put the pasta now. 429 00:16:54,133 --> 00:16:56,567 -Little more mozzarella, a little more grated Parmesan. -[Guy] Okay. 430 00:16:56,567 --> 00:16:58,533 -[Sal] Put it back in the oven. -It's ready to go. 431 00:16:59,166 --> 00:17:00,600 -[whistles] -[Sal] There you go. 432 00:17:00,600 --> 00:17:04,233 -Nice baked ziti pizza. -[in Italian accent] Nice baked ziti pizza. 433 00:17:05,467 --> 00:17:06,467 Mmm! 434 00:17:06,467 --> 00:17:08,767 [in normal voice] I love pasta. I love pizza. 435 00:17:08,767 --> 00:17:10,367 If I could come in and get this, 436 00:17:10,367 --> 00:17:13,100 I'd be here two or three times a week. Mmm! 437 00:17:13,100 --> 00:17:14,367 -Nice job, man. -Thank you. 438 00:17:14,367 --> 00:17:16,166 [customer] You got the best of both worlds. 439 00:17:16,166 --> 00:17:17,700 You got your pasta and your pizza 440 00:17:17,700 --> 00:17:19,266 all wrapped into one. 441 00:17:19,266 --> 00:17:21,767 The baked ziti pizza is one of the bestseller. 442 00:17:21,767 --> 00:17:23,367 Next thing is spaghetti meatball. 443 00:17:23,367 --> 00:17:25,867 Spaghetti and meatball pizza, you have lasagna pizza. 444 00:17:25,867 --> 00:17:27,900 My favorite pizza is the Grandpa Pizza. 445 00:17:27,900 --> 00:17:29,600 Grandpa Pizza ready for pickup. 446 00:17:29,600 --> 00:17:33,266 Fresh basil and the thin crust that kind of crackles. 447 00:17:33,266 --> 00:17:34,767 It's just wonderful. 448 00:17:34,767 --> 00:17:36,567 Right now we're gonna make Grandpa Pizza. 449 00:17:36,567 --> 00:17:38,667 We're gonna start it with our Grandma sauce. 450 00:17:38,667 --> 00:17:41,066 Sauté some garlic, get a little color. 451 00:17:41,066 --> 00:17:42,767 Add the garlic to the sauce. 452 00:17:42,767 --> 00:17:45,100 Salt, pepper, basil. 453 00:17:45,100 --> 00:17:46,300 That's it. 454 00:17:46,300 --> 00:17:48,900 So, we're gonna start stretching this dough. 455 00:17:49,967 --> 00:17:51,100 Fresh mozzarella. 456 00:17:51,100 --> 00:17:53,000 We're gonna top with Grandma sauce. 457 00:17:53,000 --> 00:17:56,900 Pecorino Romano seasoning, drizzle with extra virgin olive oil. 458 00:17:57,400 --> 00:17:59,967 Seven minutes, about 450. 459 00:17:59,967 --> 00:18:03,867 Put a little fresh basil, more extra virgin olive oil. 460 00:18:03,867 --> 00:18:06,100 That's a Grandpa Pizza. 461 00:18:06,100 --> 00:18:08,667 All righty, I got this Grandpa Pizza for you guys. 462 00:18:08,667 --> 00:18:12,500 It's a true thin style crust, almost like a Neapolitan. 463 00:18:12,500 --> 00:18:14,700 [customer 1] It's the right blend of sauce and spices 464 00:18:14,700 --> 00:18:16,100 and the right amount of cheese. 465 00:18:16,100 --> 00:18:17,967 And that got me. Grandpa got me. 466 00:18:17,967 --> 00:18:19,367 [Sal] Chicken Marsala pizza ready. 467 00:18:19,367 --> 00:18:21,667 He does have quite a few different selections of pizza. 468 00:18:21,667 --> 00:18:24,867 [customer 2] My favorite is the chicken Marsala pizza. 469 00:18:24,867 --> 00:18:27,600 That's a whole meal right in one bite. 470 00:18:27,600 --> 00:18:29,567 -You wanna make another pizza? -Yeah, what do you wanna make? 471 00:18:29,567 --> 00:18:31,000 -I don't know. -Chicken Marsala. 472 00:18:31,000 --> 00:18:32,233 Chicken Marsala. 473 00:18:34,266 --> 00:18:36,000 [happily] Oh, okay. 474 00:18:40,600 --> 00:18:41,800 [chuckling] 475 00:18:41,800 --> 00:18:44,400 Creamy, get a little bit of that Marsala. 476 00:18:44,400 --> 00:18:46,800 This is a pizza that eats like a dinner. 477 00:18:47,500 --> 00:18:49,300 [Sal] Penne Paesano ready for pick up. 478 00:18:49,300 --> 00:18:52,066 After Triple D, this place exploded. 479 00:18:52,066 --> 00:18:53,767 [customer 1] We couldn't even get a seat in the house. 480 00:18:53,767 --> 00:18:55,300 We had to do takeout sometimes. 481 00:18:55,300 --> 00:18:58,100 After Triple D, business probably double. 482 00:18:58,100 --> 00:19:00,667 We expand, almost double the size. 483 00:19:00,667 --> 00:19:02,767 Penne Paesano ready for pickup. 484 00:19:02,767 --> 00:19:04,467 [customer 2] He has more than just pizza. 485 00:19:04,467 --> 00:19:06,367 You can come here probably for two weeks straight 486 00:19:06,367 --> 00:19:08,100 and not eat the same meal. 487 00:19:08,100 --> 00:19:09,700 Godmother sandwich for Guy. 488 00:19:09,700 --> 00:19:11,667 The Godmother sandwich, the sauce on it, 489 00:19:11,667 --> 00:19:13,467 it's magnificent. 490 00:19:13,467 --> 00:19:15,166 First step, got a chicken breast. 491 00:19:15,166 --> 00:19:18,200 We're gonna dredge in seasoned flour, eggs. 492 00:19:18,200 --> 00:19:20,066 Season with salt and black pepper, 493 00:19:20,066 --> 00:19:21,367 grated cheese and parsley. 494 00:19:21,367 --> 00:19:24,200 We have a seasoned breadcrumb, and now we're ready for frying. 495 00:19:24,200 --> 00:19:25,834 About four minutes. 496 00:19:27,867 --> 00:19:29,800 Next, we'll make the vodka sauce. 497 00:19:29,800 --> 00:19:31,967 We're gonna sauté some yellow onions. 498 00:19:31,967 --> 00:19:35,367 Tomato sauce, cream, salt, black pepper, 499 00:19:35,367 --> 00:19:37,100 Pecorino Romano, parsley. 500 00:19:37,100 --> 00:19:39,266 Now we're gonna assemble the Godmother sandwich. 501 00:19:39,266 --> 00:19:41,667 Put vodka sauce, the chicken, 502 00:19:41,667 --> 00:19:44,500 more vodka sauce, mozzarella cheese. 503 00:19:44,500 --> 00:19:46,567 We'll put it in the oven, let it melt it. 504 00:19:46,567 --> 00:19:48,133 We use a garlic bread. 505 00:19:51,000 --> 00:19:52,600 A little side vodka sauce, 506 00:19:52,600 --> 00:19:55,066 and this is the Godmother sandwich. 507 00:19:55,066 --> 00:19:56,567 I got the Godmother sandwich. 508 00:19:56,567 --> 00:20:00,266 A toasted garlic bread as the sandwich face is phenomenal. 509 00:20:00,266 --> 00:20:02,500 And then you've got the homemade vodka sauce 510 00:20:02,500 --> 00:20:04,800 with the melted cheese on the chicken. 511 00:20:04,800 --> 00:20:06,367 -You can't beat it. -You guys enjoy. 512 00:20:06,367 --> 00:20:09,600 Sal's Gilbert Pizza is like Italy in the desert. 513 00:20:09,600 --> 00:20:12,166 I know everybody in Italy thinks you're crazy. 514 00:20:12,166 --> 00:20:13,967 I think you're crazy too. 515 00:20:13,967 --> 00:20:15,266 -I like crazy people. -[laughs] 516 00:20:15,266 --> 00:20:16,600 Nice job, Sal. 517 00:20:18,467 --> 00:20:20,667 All right, you guys, we got a big dine-in order. 518 00:20:20,667 --> 00:20:23,100 I need a large baked ziti pizza for Guy. 519 00:20:23,100 --> 00:20:24,100 One fry for me. 520 00:20:24,100 --> 00:20:25,266 [Sal] Make good for him. 521 00:20:25,266 --> 00:20:26,967 So, that's it for this road trip. 522 00:20:26,967 --> 00:20:29,767 -[Kevin] Dropping turkey. -[Sal] Godmother sandwich ready for pickup. 523 00:20:29,767 --> 00:20:33,166 -Choripán sandwich for Triple-D Nation. -Looks very good. 524 00:20:33,166 --> 00:20:34,667 But there are so many more stories 525 00:20:34,667 --> 00:20:36,500 and successes to celebrate. 526 00:20:36,500 --> 00:20:37,567 Hello, welcome. 527 00:20:37,567 --> 00:20:39,867 Pueblo Farmer with an extra patty. 528 00:20:39,867 --> 00:20:42,100 Is there anything else I can grab for you guys at all? 529 00:20:42,100 --> 00:20:43,100 You guys enjoy. 530 00:20:43,100 --> 00:20:45,000 Next time on Triple-D Nation. 531 00:20:45,000 --> 00:20:50,667 Next, we are going to do Bloody Mary Sauce. 532 00:20:50,667 --> 00:20:52,433 [whispers] What are you looking at? 533 00:20:53,800 --> 00:20:55,000 -You. -[laughs] 534 00:20:55,000 --> 00:20:56,467 What do you wanna make next? 535 00:20:56,467 --> 00:20:57,867 Um, ketchup. 536 00:20:57,867 --> 00:21:00,266 Where are you going when I'm talking to you?