1 00:00:01,000 --> 00:00:02,667 You know, people are asking me all the time, 2 00:00:02,667 --> 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 are they doing?" 4 00:00:06,600 --> 00:00:08,433 You know, I don't know. We should check it out. 5 00:00:10,667 --> 00:00:13,500 Over the years, I've seen and tasted it all. 6 00:00:13,500 --> 00:00:15,100 This is ridiculous, dude. 7 00:00:15,100 --> 00:00:17,767 But it turns out, it was only the beginning. 8 00:00:17,767 --> 00:00:19,867 Because Triple D joints have been blowing up, 9 00:00:19,867 --> 00:00:22,233 and we're going back to see what's cooking. 10 00:00:23,166 --> 00:00:24,500 Like on this trip. 11 00:00:24,500 --> 00:00:26,567 It's first-class culinary... 12 00:00:26,567 --> 00:00:27,467 He's the bossa of the masa 13 00:00:27,467 --> 00:00:29,266 ...with worldwide flavor. 14 00:00:29,266 --> 00:00:31,000 Mm. [muttering] 15 00:00:31,467 --> 00:00:33,200 I said, "That's ridiculous." 16 00:00:33,200 --> 00:00:36,100 Like a taco tamale takeover in Indianapolis. 17 00:00:36,100 --> 00:00:38,967 -Nationwide. -Nationwide tamales. 18 00:00:38,967 --> 00:00:41,800 A multicultural mash-up in St. Louis. 19 00:00:41,800 --> 00:00:43,667 Italian. Gyro. 20 00:00:43,667 --> 00:00:45,133 It's one of the best things I've ever had. 21 00:00:46,200 --> 00:00:49,100 [Guy] And I'm joining my man G. Garvin in Georgia... 22 00:00:49,100 --> 00:00:50,767 -G, I'll tell you how it is. -Tell me. 23 00:00:50,767 --> 00:00:51,867 ...for ramen... 24 00:00:51,867 --> 00:00:53,000 I want to be buried in that. 25 00:00:53,000 --> 00:00:54,767 -...and ribs. -It's crazy, right? 26 00:00:54,767 --> 00:00:56,367 It's the best that you can get. 27 00:00:56,367 --> 00:00:57,367 [Guy] Right on the money. 28 00:00:57,367 --> 00:00:59,367 It's definitely what we look for in Triple D. 29 00:00:59,367 --> 00:01:02,166 Galbi ribs for the Triple-D Nation. 30 00:01:02,166 --> 00:01:04,467 [Guy] Familiar faces, new places 31 00:01:04,467 --> 00:01:06,667 and more off-the-hook flavors. 32 00:01:06,667 --> 00:01:08,233 This is Triple-D Nation. 33 00:01:14,100 --> 00:01:15,800 So I'm right outside of Atlanta, Georgia-- 34 00:01:15,800 --> 00:01:17,700 Dude, you're going to love this place. 35 00:01:17,700 --> 00:01:20,800 -It's got the amazing sushi. -With my buddy G. Garvin. 36 00:01:20,800 --> 00:01:21,767 I mean, it's fresh stuff. 37 00:01:21,767 --> 00:01:24,066 It's got ramen, all different kinds of ramen. 38 00:01:24,066 --> 00:01:25,367 The broth is amazing. 39 00:01:25,367 --> 00:01:27,367 It's the Asian chicken wings. 40 00:01:27,367 --> 00:01:29,567 You got to see what this guy's doing here. 41 00:01:29,567 --> 00:01:31,400 [Guy] My buddy G. Garvin was not wrong. 42 00:01:31,400 --> 00:01:33,867 This place, you had to see to believe. 43 00:01:33,867 --> 00:01:35,166 And now, they're seeing double 44 00:01:35,166 --> 00:01:37,000 with the second spot in the city. 45 00:01:37,000 --> 00:01:38,967 Guy, come on, man. What are you doing? 46 00:01:38,967 --> 00:01:40,467 This is Yakitori Jinbei. 47 00:01:40,467 --> 00:01:42,600 My man, baby. Let's go! 48 00:01:45,266 --> 00:01:47,567 I've got your galbi ribs. 49 00:01:47,567 --> 00:01:49,667 I gotta say this restaurant is, like, top notch. 50 00:01:49,667 --> 00:01:52,100 We saw the show back in 2018. 51 00:01:52,100 --> 00:01:54,066 It brought in more people because they're curious. 52 00:01:54,066 --> 00:01:56,000 If it's good food, people are gonna talk about it. 53 00:01:56,000 --> 00:01:57,367 The food is amazing. 54 00:01:57,367 --> 00:01:58,900 Miso cod. Order up. 55 00:01:58,900 --> 00:02:03,467 [Guy] And the man behind it all is still eye doctor turned chef Jae Choi. 56 00:02:03,467 --> 00:02:05,500 I can't stop talking about this place. 57 00:02:05,500 --> 00:02:07,667 He has been ranting like this in the car. 58 00:02:07,667 --> 00:02:09,900 Da-da-da-da-da. On and on and on. 59 00:02:09,900 --> 00:02:11,400 Thank you. 60 00:02:11,400 --> 00:02:14,400 I figured because, uh, G. Money Garvin 61 00:02:14,400 --> 00:02:16,667 was at this visit four years ago, 62 00:02:16,667 --> 00:02:19,166 that we should probably bring him back in for another feeding. 63 00:02:19,166 --> 00:02:20,266 Uh, another meeting. 64 00:02:20,266 --> 00:02:22,200 -Um-- -[all laughing] 65 00:02:22,200 --> 00:02:24,100 Do you want to go through the list of foods that you love? 66 00:02:24,100 --> 00:02:25,600 Love the ramen. 67 00:02:25,600 --> 00:02:27,066 Jonesing for it since. 68 00:02:27,066 --> 00:02:28,767 [man] One katsu curry ramen. 69 00:02:28,767 --> 00:02:29,767 So what are we making first? 70 00:02:29,767 --> 00:02:32,000 We're making a broth for the katsu curry ramen. 71 00:02:32,000 --> 00:02:33,567 Ramen, man, is all about the broth. 72 00:02:33,567 --> 00:02:34,767 This is gonna be interesting. 73 00:02:34,767 --> 00:02:36,467 So we've got pork and chicken bones. 74 00:02:36,467 --> 00:02:38,166 [Jae] Pre-boiled, washed. 75 00:02:38,166 --> 00:02:40,166 -[Guy] Next up. -[Jae] So we're gonna bag the kombu, 76 00:02:40,166 --> 00:02:42,934 dried anchovies, bonito flakes. 77 00:02:44,500 --> 00:02:46,800 We got pulverized shiitake mushrooms. 78 00:02:48,767 --> 00:02:52,367 Roasted leeks, roasted onions, roasted garlic, 79 00:02:52,367 --> 00:02:54,266 -some roasted ginger. -[Guy] How long? 80 00:02:54,266 --> 00:02:55,567 -Eighteen hours. -Whoa! 81 00:02:55,567 --> 00:02:58,567 [Jae] We add salt, sugar and fish powder 82 00:02:58,567 --> 00:03:00,900 and then let it go for another six. 83 00:03:00,900 --> 00:03:02,233 What's the next step? 84 00:03:02,233 --> 00:03:06,066 [Jae] The pork katsu, start off with a whole loin of pork loin, 85 00:03:06,066 --> 00:03:08,300 A whole loin of pork loin. 86 00:03:08,300 --> 00:03:10,367 I, I see, see, what you're saying, saying. 87 00:03:10,367 --> 00:03:11,033 Thank you. Thank you. 88 00:03:11,033 --> 00:03:13,533 Take this and tenderize it. 89 00:03:15,667 --> 00:03:18,867 Salt it a little bit, dredge it in AP flour, 90 00:03:18,867 --> 00:03:22,467 put it into the egg wash, dredge it and panko. 91 00:03:22,467 --> 00:03:24,433 -[Guy] And this will fry? -[Jae] 350. 92 00:03:25,500 --> 00:03:27,767 -The broth is ready -[Guy] Okay. 93 00:03:27,767 --> 00:03:29,900 -[Garvin] Smells good. -[Jae] And the noodles. 94 00:03:29,900 --> 00:03:32,166 -Here we go. -Take the pork. 95 00:03:32,166 --> 00:03:33,166 Boy, that sounds crunchy. 96 00:03:33,166 --> 00:03:35,166 [Jae] Top this with some cabbage. 97 00:03:35,166 --> 00:03:37,000 Now we will add that. 98 00:03:37,000 --> 00:03:39,300 Carrots and corn. 99 00:03:39,300 --> 00:03:40,500 Green onions. 100 00:03:40,500 --> 00:03:42,967 You and G. Garvin have been friends for all these years, 101 00:03:42,967 --> 00:03:46,500 and yet, you've chosen to make just me a bowl of ramen. 102 00:03:46,500 --> 00:03:47,667 G, I'll tell you how it is. 103 00:03:47,667 --> 00:03:49,266 [Garvin] Tell me. 104 00:03:49,266 --> 00:03:50,333 [Guy] Mm. 105 00:03:50,333 --> 00:03:52,467 [Garvin] Yeah, the flavor on that broth is insane. 106 00:03:52,467 --> 00:03:54,200 [Guy] And I love the little carrots and corn. 107 00:03:54,200 --> 00:03:55,767 -It's good. -[Guy] It's not traditional. 108 00:03:55,767 --> 00:03:57,100 It's unique and it's funky. 109 00:03:57,100 --> 00:03:59,100 Noodles are tender, broth is rich. 110 00:03:59,100 --> 00:04:01,300 And the creativity is an A. Nice job. 111 00:04:02,166 --> 00:04:04,400 [customer] The ramen here is spectacular. 112 00:04:04,400 --> 00:04:06,767 It's the best that you can get in Atlanta. 113 00:04:06,767 --> 00:04:08,066 How many different ramens do you have now? 114 00:04:08,066 --> 00:04:10,166 Eight different ramens, three different broths. 115 00:04:10,166 --> 00:04:11,367 [Guy] What'd you bring us? 116 00:04:11,367 --> 00:04:14,266 So we got Asian five-spice duck ramen. 117 00:04:14,266 --> 00:04:16,266 It's nice to have a new flavor. 118 00:04:16,266 --> 00:04:19,567 Fabulous tender duck. 119 00:04:19,567 --> 00:04:22,300 And once again, I only made one ramen for the both of you guys. 120 00:04:22,300 --> 00:04:24,400 He doesn't need to be involved in this. 121 00:04:24,400 --> 00:04:26,133 I don't feel bad about this. 122 00:04:27,266 --> 00:04:28,467 And how did you do the duck? 123 00:04:28,467 --> 00:04:31,467 We marinated it in a misoyaki marinade. 124 00:04:31,467 --> 00:04:34,900 White miso, sake, mirin, sugar. 125 00:04:34,900 --> 00:04:36,266 Like a sweet miso. 126 00:04:36,266 --> 00:04:39,000 We sous vide it. 127 00:04:39,000 --> 00:04:41,367 Way to go extra chefy on me, okay? "We sous vide it." 128 00:04:41,367 --> 00:04:43,600 And then we crisp up the skin. 129 00:04:43,600 --> 00:04:48,200 Add some of our green onion, ginger oil, the noodles. 130 00:04:48,200 --> 00:04:52,400 Ladle the broth, stewed shitake mushrooms, our steamed bok choy, 131 00:04:52,400 --> 00:04:54,867 spring onions, our duck breast here. 132 00:04:54,867 --> 00:04:57,000 Ooh, that duck is smoking. 133 00:04:57,000 --> 00:04:59,600 -That duck is next level. -[Garvin] Mm-hm. 134 00:05:00,800 --> 00:05:01,967 [man] Duck ramen. 135 00:05:01,967 --> 00:05:05,367 The duck is so tender, so much flavor. 136 00:05:05,367 --> 00:05:07,467 [customer] It just melts in your mouth. 137 00:05:07,467 --> 00:05:10,767 The broth here is so rich, it is perfect. 138 00:05:10,767 --> 00:05:13,200 I just want to drink it up. 139 00:05:14,100 --> 00:05:17,467 This is our chicken broth with some duck fat. 140 00:05:17,467 --> 00:05:19,867 Have some chicken feet, the backbones, 141 00:05:19,867 --> 00:05:22,500 and boil it for about four hours, 142 00:05:22,500 --> 00:05:24,367 and add our veggies. 143 00:05:24,367 --> 00:05:25,800 Onions that we've charred off. 144 00:05:25,800 --> 00:05:29,667 Charred green onions, charred ginger and garlic. 145 00:05:29,667 --> 00:05:31,767 This is going to go for another four hours. 146 00:05:31,767 --> 00:05:36,934 Salt, sugar, chicken base, shiitake mushroom stock, heavy cream. 147 00:05:38,100 --> 00:05:39,400 Oh, I'm telling you. 148 00:05:39,400 --> 00:05:40,767 Yeah, that broth is beast mode. 149 00:05:40,767 --> 00:05:42,133 I wanna be buried in that. 150 00:05:43,367 --> 00:05:46,166 The ramen here is very comparable to Japanese ramen, 151 00:05:46,166 --> 00:05:49,300 which is quite the compliment. 152 00:05:49,300 --> 00:05:52,667 All right, here's the deal, hanging out with my man G. Garvin in Atlanta. 153 00:05:52,667 --> 00:05:55,867 Where this ramen empire is really starting to roll. 154 00:05:55,867 --> 00:05:57,066 And you have another restaurant concept? 155 00:05:57,066 --> 00:05:58,867 -Yum. -We'll see you in a bit. 156 00:05:58,867 --> 00:06:00,900 G, I'm finishing this off. You stand back right now. 157 00:06:03,500 --> 00:06:04,734 Welcome back. 158 00:06:04,734 --> 00:06:05,867 Triple D hanging out right outside of Atlanta, Georgia, 159 00:06:05,867 --> 00:06:09,000 -with the one and only G. Garvin. -G. Garvin. 160 00:06:09,000 --> 00:06:11,367 We're at a funky joint called Yakitori Jinbei. 161 00:06:11,367 --> 00:06:13,800 G. Garvin's optometrist says he wants to open a restaurant. 162 00:06:13,800 --> 00:06:15,567 G says, "Don't do it." 163 00:06:15,567 --> 00:06:18,166 He says, "Don't worry, I got a place that's closed down. 164 00:06:18,166 --> 00:06:20,266 I'm gonna go do some test kitchen in there." 165 00:06:20,266 --> 00:06:21,433 People come in and eat. 166 00:06:21,433 --> 00:06:23,800 He says, "You know what? Just turn the old sign back on." 167 00:06:23,800 --> 00:06:25,100 You just adopted the name. 168 00:06:25,100 --> 00:06:27,500 That is the weirdest thing I've ever heard. 169 00:06:27,500 --> 00:06:28,667 And you have another restaurant concept? 170 00:06:28,667 --> 00:06:29,867 You guys are partners on a concept? 171 00:06:29,867 --> 00:06:30,800 -Yeah. -[Garvin] Yeah. 172 00:06:30,800 --> 00:06:32,100 We, uh-- He-- 173 00:06:32,100 --> 00:06:33,967 I can only imagine what this is. 174 00:06:33,967 --> 00:06:37,200 [Jae] We call it Jinbei West, with his, kind of, West Coast influence. 175 00:06:37,200 --> 00:06:41,300 Incredible ramen coupled with some really great sushi. 176 00:06:41,300 --> 00:06:42,634 I'm a guy who loves food. 177 00:06:42,634 --> 00:06:46,700 And because he has so much passion for food, it only made sense. 178 00:06:46,700 --> 00:06:47,800 [customer] I love the sushi. 179 00:06:47,800 --> 00:06:50,467 The lobster sushi roll, yum. 180 00:06:50,467 --> 00:06:53,400 I think I've tried almost everything on the menu here. 181 00:06:53,400 --> 00:06:54,667 You can't go wrong. 182 00:06:54,667 --> 00:06:55,600 What else we got? 183 00:06:55,600 --> 00:06:58,367 Uh, we've got traditional Korean LA galbi. 184 00:06:58,367 --> 00:07:00,700 The LA galbi is, like, sweet and spicy at the same time, 185 00:07:00,700 --> 00:07:01,500 which I really appreciate. 186 00:07:01,500 --> 00:07:03,400 It's, like, one of my favorites. 187 00:07:03,400 --> 00:07:05,667 [Jae] This is gochujang glaze. 188 00:07:05,667 --> 00:07:07,800 Gochujang is, kind of, like the Korean ketchup. 189 00:07:07,800 --> 00:07:09,400 We'll use that as our base. 190 00:07:09,400 --> 00:07:12,500 Soy sauce, crushed garlic, mirin, 191 00:07:12,500 --> 00:07:15,266 Kewpie mayonnaise, vinegar, sugar, 192 00:07:15,266 --> 00:07:17,700 yuzu juice, smoked paprika. 193 00:07:17,700 --> 00:07:19,700 We'll drizzle this over the galbi, 194 00:07:19,700 --> 00:07:20,467 get them on the grill, 195 00:07:20,467 --> 00:07:21,867 and we'll get this dish plated. 196 00:07:21,867 --> 00:07:24,567 Pickled cucumber salad, drizzle the sauce. 197 00:07:24,567 --> 00:07:27,200 Galbi ribs for the Triple-D Nation. 198 00:07:28,600 --> 00:07:29,800 So, it's crazy, right? 199 00:07:31,467 --> 00:07:33,000 This is delicious. 200 00:07:33,000 --> 00:07:34,867 It's mindful, it's simplistic, 201 00:07:34,867 --> 00:07:37,066 but it's also that deep, rich flavor. 202 00:07:37,066 --> 00:07:40,266 And it's the kind of thing that when you walk in, you've got to get it right. 203 00:07:40,266 --> 00:07:42,000 But when you get it right, people are gonna come back for it. 204 00:07:42,000 --> 00:07:43,500 Well, thank you. 205 00:07:43,500 --> 00:07:45,367 [customer] The taste is very complex, 206 00:07:45,367 --> 00:07:48,100 so your first bite is different than the last bite. 207 00:07:48,100 --> 00:07:49,033 It just melts in your mouth. 208 00:07:49,033 --> 00:07:52,533 It's perfectly cooked, seasoned very well. 209 00:07:53,300 --> 00:07:56,500 I still get people that walk up to me and say, 210 00:07:56,500 --> 00:07:58,266 "Is the food really that good?" 211 00:07:58,266 --> 00:08:00,800 I'm like, "Believe it or not, I'm not kidding you." 212 00:08:00,800 --> 00:08:01,800 Delicious. 213 00:08:01,800 --> 00:08:03,200 I love this restaurant. 214 00:08:03,200 --> 00:08:06,100 We love the Korean fried chicken here. 215 00:08:06,100 --> 00:08:08,166 It's delicious. 216 00:08:08,166 --> 00:08:10,266 I couldn't find any good Korean fried chicken 217 00:08:10,266 --> 00:08:11,767 so I decided to make one myself. 218 00:08:11,767 --> 00:08:13,800 What is good Korean fried chicken? 219 00:08:13,800 --> 00:08:15,767 -It's gotta have sweet heat and garlic. -Okay. 220 00:08:15,767 --> 00:08:17,400 [Jae] So we're just gonna build it. 221 00:08:18,166 --> 00:08:20,867 Hit it with some sesame, green onions. 222 00:08:20,867 --> 00:08:23,133 -It's the Korean fried chicken. -[Garvin exhales sharply] 223 00:08:25,100 --> 00:08:26,700 -Oh, that's crunchy. -[Garvin] Mm. 224 00:08:26,700 --> 00:08:28,467 [Guy] That right there is money. 225 00:08:28,467 --> 00:08:30,300 Flavored really well, sauces have got some heat. 226 00:08:30,300 --> 00:08:31,600 You really pulled it off, man. 227 00:08:31,600 --> 00:08:33,333 It's nice, man. Good job. 228 00:08:34,300 --> 00:08:38,166 It's a different take of just, like, the regular Korean barbecue places. 229 00:08:38,166 --> 00:08:41,600 You cannot find a better restaurant in a better location. 230 00:08:41,600 --> 00:08:43,367 It's definitely what we look for in Triple D. 231 00:08:43,367 --> 00:08:44,600 G knew exactly where to send me. 232 00:08:44,600 --> 00:08:46,467 -Keep making food like this, and I'll be back. -All right. 233 00:08:46,467 --> 00:08:47,667 Making the food is one thing, 234 00:08:47,667 --> 00:08:49,300 having the creativity is another thing, 235 00:08:49,300 --> 00:08:51,100 having the ability to present it is another thing. 236 00:08:51,100 --> 00:08:54,400 And when you can swim that far upstream, that's genius. 237 00:08:54,400 --> 00:08:56,400 Well done, buddy. Well done. 238 00:08:58,667 --> 00:09:00,100 Coming up in St. Louis... 239 00:09:00,100 --> 00:09:01,567 We're mixing Italian classics... 240 00:09:01,567 --> 00:09:04,266 -That's a big ravioli, brother. -Oh, yeah. 241 00:09:04,266 --> 00:09:05,166 ...with a dash of Greek. 242 00:09:05,166 --> 00:09:06,567 Look at that. Mm. 243 00:09:06,567 --> 00:09:08,266 And a big dose of brotherly love. 244 00:09:08,266 --> 00:09:10,533 Watch out for these guys. 245 00:09:13,000 --> 00:09:15,967 So I'm here on the south side of St. Louis, Missouri, 246 00:09:15,967 --> 00:09:18,867 at one of the highest points in the city, known as The Hill. 247 00:09:18,867 --> 00:09:23,000 Now, this area is loaded with great Italian restaurants and specialty stores. 248 00:09:23,000 --> 00:09:25,900 But this joint I found back in 2012 249 00:09:25,900 --> 00:09:28,867 had a twist you could not have seen coming. 250 00:09:28,867 --> 00:09:32,567 And once the word was out, they had to make room for the masses. 251 00:09:32,567 --> 00:09:35,767 It's Italian-Greek, owned by two brothers. 252 00:09:35,767 --> 00:09:37,600 This is Anthonino's Taverna. 253 00:09:41,000 --> 00:09:43,266 One salmon pasta for the bar. 254 00:09:43,266 --> 00:09:44,967 I'm Italian, and I love coming here. 255 00:09:44,967 --> 00:09:46,767 The food feels like back home. 256 00:09:46,767 --> 00:09:48,867 Ladies, I have your roasted garlic pizza. 257 00:09:48,867 --> 00:09:51,400 [customer] It's so awesome that this place has grown since Guy visited. 258 00:09:51,400 --> 00:09:53,400 I was here on Wednesday, I'm back here today. 259 00:09:53,400 --> 00:09:57,000 You can get gyros, to pizzas, fresh pastas. 260 00:09:57,000 --> 00:09:59,100 And it comes from their family's recipes. 261 00:09:59,100 --> 00:10:02,500 [Guy] That's the family of Anthony and Rosario Scarato, 262 00:10:02,500 --> 00:10:07,300 who inherited these gems from their Italian dad and Greek mom. 263 00:10:07,300 --> 00:10:09,867 We just try to do everything like you're coming to my house for dinner. 264 00:10:09,867 --> 00:10:11,033 That's our motto. 265 00:10:11,033 --> 00:10:12,767 Oh, so when I come to your house for dinner, I gotta pay? 266 00:10:12,767 --> 00:10:13,467 Oh, you gotta pay. 267 00:10:13,467 --> 00:10:15,467 Toasted ravioli for bar four. 268 00:10:15,467 --> 00:10:18,567 Toasted ravioli is definitely a huge kick here. 269 00:10:18,567 --> 00:10:21,367 Regionally, in St. Louis, toasted ravioli is so popular. 270 00:10:21,367 --> 00:10:22,700 We're gonna make toasted raviolis. 271 00:10:22,700 --> 00:10:23,567 Ground beef. 272 00:10:23,567 --> 00:10:25,367 -Ricotta cheese. -Ricotta. 273 00:10:25,367 --> 00:10:27,867 Pecorino Romano, black pepper, salt. 274 00:10:27,867 --> 00:10:29,033 -[Guy] Some onion. -[Anthony] Some onion, raw onion. 275 00:10:29,033 --> 00:10:31,400 -[Guy] Granulated garlic. -[Anthony] Granulated garlic. 276 00:10:31,400 --> 00:10:32,767 What we like to do is a nice paste. 277 00:10:32,767 --> 00:10:34,400 [Guy] Paste? We don't want texture in this? 278 00:10:34,400 --> 00:10:36,300 -No, we want it to be smooth. -[Guy] And fluffy. 279 00:10:36,300 --> 00:10:38,367 They're like little meat pillows. 280 00:10:38,367 --> 00:10:41,500 -[Guy] So the meat pillow mixture is made? -[Anthony] Yes. 281 00:10:41,500 --> 00:10:42,934 -Now we're gonna make-- -We're gonna-- 282 00:10:42,934 --> 00:10:45,100 -With that apparatus? -With that apparatus that we had specially made. 283 00:10:45,100 --> 00:10:46,500 -Okay, let's do it. -Okay. 284 00:10:46,500 --> 00:10:48,000 So first, we're gonna take our dough. 285 00:10:48,000 --> 00:10:49,367 Brush egg wash on there. 286 00:10:49,367 --> 00:10:50,667 Get the mixture. 287 00:10:50,667 --> 00:10:52,567 -So you just plop those in there? -[Anthony] Yes. 288 00:10:52,567 --> 00:10:54,066 How many raviolis you guys go through a week? 289 00:10:54,066 --> 00:10:55,033 [Anthony] About 1,500. 290 00:10:55,033 --> 00:10:56,800 -Here, I'll let you take care of it. -Okay. 291 00:10:58,100 --> 00:11:00,300 Center it. We're just gonna press it there. 292 00:11:00,300 --> 00:11:01,266 It drops into its holes. 293 00:11:01,266 --> 00:11:03,200 -And then we just bring it down. -And down. 294 00:11:05,567 --> 00:11:07,367 -That's a big ravioli, brother. -Oh, yeah. 295 00:11:07,367 --> 00:11:08,967 [Guy] In the Italian breadcrumbs. 296 00:11:08,967 --> 00:11:11,166 -Ready to rock and roll. Gonna be nice and crispy. -[Anthony] Yes. 297 00:11:11,166 --> 00:11:12,467 [Guy] This is a regular order? 298 00:11:12,467 --> 00:11:14,100 Yeah, it's a big order. Yeah. 299 00:11:14,100 --> 00:11:15,867 Set that marinara in the center. 300 00:11:15,867 --> 00:11:17,934 A little fresh Romano on there. 301 00:11:20,000 --> 00:11:21,166 Mm. 302 00:11:21,166 --> 00:11:22,266 It's got a nice bite to it. 303 00:11:22,266 --> 00:11:24,166 A lot of flavor. Mm. 304 00:11:24,166 --> 00:11:27,200 Look at the amount of filling that goes inside of this. 305 00:11:28,166 --> 00:11:29,800 [muttering] 306 00:11:30,200 --> 00:11:31,667 I said, "That's ridiculous." 307 00:11:31,667 --> 00:11:33,567 [waitress] I've got your toasted ravioli. 308 00:11:33,567 --> 00:11:35,867 [Anthony] Our toasted ravioli, we're selling tremendous amounts 309 00:11:35,867 --> 00:11:37,667 of 6,000 plus, you know, a week. 310 00:11:37,667 --> 00:11:39,467 [customer] The filling and how it's flavored, 311 00:11:39,467 --> 00:11:41,700 but also the size of it makes it stand out. 312 00:11:41,700 --> 00:11:44,467 They put a lot of thought into everything and it really shows. 313 00:11:44,467 --> 00:11:46,266 Marinara going in on bracioles. 314 00:11:46,266 --> 00:11:47,800 The beef braciole is, like, rolled 315 00:11:47,800 --> 00:11:50,700 and with spinach, provolone cheese and prosciutto. 316 00:11:50,700 --> 00:11:52,300 It's one of the best things I've ever had. 317 00:11:53,100 --> 00:11:55,867 We're gonna start with olive oil here on top of our flank steak. 318 00:11:55,867 --> 00:11:57,000 Rubbed in real nice. 319 00:11:57,000 --> 00:11:58,500 Salt, pepper on top. 320 00:11:58,500 --> 00:12:01,400 Fresh garlic on there. Prosciutto, provolone. 321 00:12:01,400 --> 00:12:02,900 I'm gonna saute a little spinach. 322 00:12:05,100 --> 00:12:08,266 Roll that baby up and bring the sides in a little bit here. 323 00:12:08,266 --> 00:12:09,667 We're going to pan sear these up. 324 00:12:09,667 --> 00:12:10,934 And we reduce it with red wine 325 00:12:10,934 --> 00:12:13,567 and finish it with our marinara to help tenderize that meat. 326 00:12:13,567 --> 00:12:15,066 -We're making some marinara. -Yeah. 327 00:12:15,066 --> 00:12:17,567 We're gonna add our tomatoes, basil. 328 00:12:17,567 --> 00:12:18,967 Just the whole basil, in as it goes? 329 00:12:18,967 --> 00:12:19,934 Yeah, we like to leave it whole. 330 00:12:19,934 --> 00:12:21,467 -Roasted garlic. -[Guy] Roasted garlic, great. 331 00:12:21,467 --> 00:12:25,567 [Anthony] Black pepper, salt, sugar, extra virgin olive oil, red wine. 332 00:12:25,567 --> 00:12:28,467 -And these raw onions are gonna go just right in? -[Anthony] Yes. 333 00:12:28,467 --> 00:12:31,600 And just let it cook down until it's a nice dark red color. 334 00:12:31,600 --> 00:12:32,900 -Then we're ready to rock. -Yeah. 335 00:12:32,900 --> 00:12:36,667 Our marinara sauce with a little arugula, Romano cheese on top. 336 00:12:36,667 --> 00:12:38,166 And here's our braciole. 337 00:12:38,166 --> 00:12:39,667 Your braciole. 338 00:12:39,667 --> 00:12:42,066 It is a flank steak, so you'll get the meaty part of it. 339 00:12:42,066 --> 00:12:43,667 You can really taste the prosciutto 340 00:12:43,667 --> 00:12:45,300 and all the different flavors. 341 00:12:45,300 --> 00:12:47,367 And the marinara is so rich and robust. 342 00:12:47,367 --> 00:12:49,266 Pepperoni, sausage, mushroom coming up. 343 00:12:49,266 --> 00:12:50,367 The food is fantastic. 344 00:12:50,367 --> 00:12:52,066 You get a lot of different vibes. 345 00:12:52,066 --> 00:12:54,667 You can do Italian, you can do Greek. 346 00:12:54,667 --> 00:12:56,500 Italian. Gyro. 347 00:12:57,166 --> 00:12:59,166 Italian. Gyro. 348 00:12:59,166 --> 00:13:00,967 -Actually, you're Italian-Greek. -Yeah, I'm both. 349 00:13:00,967 --> 00:13:02,667 All right, gonna need some more mozza on top. 350 00:13:02,667 --> 00:13:03,667 Everything is good. 351 00:13:03,667 --> 00:13:05,667 I haven't had a bad thing yet. 352 00:13:05,667 --> 00:13:06,867 [man] Dolmades dinner. 353 00:13:06,867 --> 00:13:08,266 -[Guy] Dolmades. -[Anthony] Dolmades. 354 00:13:08,266 --> 00:13:10,100 All right, so first, you start off with ground lamb. 355 00:13:10,100 --> 00:13:11,000 -Ground beef. -Ground beef. 356 00:13:11,000 --> 00:13:14,567 Onions, rice, fresh parsley, olive oil. 357 00:13:14,567 --> 00:13:15,867 -[Guy] Mint. -[Anthony] Yeah. 358 00:13:15,867 --> 00:13:17,967 Here's some fresh garlic. Start mixing. 359 00:13:17,967 --> 00:13:19,100 -Good luck to you. -Thank you. 360 00:13:19,100 --> 00:13:20,600 -We mix. -[Guy] You double leaf? 361 00:13:20,600 --> 00:13:22,166 You don't just double, you triple. 362 00:13:22,166 --> 00:13:23,867 -What are you making, a Greek burrito? -Yeah. 363 00:13:23,867 --> 00:13:25,100 Center it like that. 364 00:13:25,100 --> 00:13:26,367 Now, bring the sides in. 365 00:13:26,367 --> 00:13:28,166 Just, kind of, roll like a burrito, basically, you're right. 366 00:13:28,166 --> 00:13:29,467 -[Guy] Look at that thing. -[Anthony] Like that. 367 00:13:29,467 --> 00:13:31,767 And then, basically, we just, kind of, stack them in as you go. 368 00:13:31,767 --> 00:13:34,767 Load it up, you pour the chicken broth in there, top it with some lemons. 369 00:13:34,767 --> 00:13:36,000 -Let them simmer for an hour? -[Anthony] At least. 370 00:13:36,000 --> 00:13:37,266 That's how we do it. 371 00:13:37,266 --> 00:13:39,100 Now we're doing a Greek tzatziki. 372 00:13:39,100 --> 00:13:42,667 Greek yogurt, cucumbers, and then lemon juice, 373 00:13:42,667 --> 00:13:45,367 white pepper, little salt, Greek olive oil. 374 00:13:45,367 --> 00:13:46,867 [Guy] Mix this together and let it set up. 375 00:13:46,867 --> 00:13:50,000 -And this is what we're gonna serve with the dolmades? -With the dolmades. 376 00:13:51,266 --> 00:13:52,433 Look at that. 377 00:13:53,767 --> 00:13:56,000 Mm. You dip that a little in the tzatziki. 378 00:13:58,500 --> 00:14:00,066 That's fantastic. 379 00:14:00,066 --> 00:14:03,767 Originally, when Guy came, we had a little dining room and a small kitchen. 380 00:14:03,767 --> 00:14:04,567 From there, we've expanded it. 381 00:14:04,567 --> 00:14:06,400 We put the addition on the back. 382 00:14:06,400 --> 00:14:08,200 There's more space, more tables. 383 00:14:08,200 --> 00:14:11,367 They're blowing up, and it's great to see. 384 00:14:11,367 --> 00:14:13,700 Pizza's up. Gotta get these pies out the window. 385 00:14:13,700 --> 00:14:16,100 They're a staple that has been around for a long time. 386 00:14:16,100 --> 00:14:18,767 It's like a big family. It's more than a restaurant. 387 00:14:18,767 --> 00:14:22,066 I love coming to these, you know, these historic areas of cities, 388 00:14:22,066 --> 00:14:25,066 and seeing where all this ethnic influence happened. 389 00:14:25,066 --> 00:14:26,100 And the food is legit. 390 00:14:26,100 --> 00:14:28,100 -Thank you. -Awesome job. 391 00:14:28,100 --> 00:14:29,467 Thank you, brother. 392 00:14:29,467 --> 00:14:32,233 -Hey. [chuckles] -Watch out for these guys. 393 00:14:34,767 --> 00:14:37,567 And watch out for this Midwestern Mexican spot. 394 00:14:37,567 --> 00:14:38,400 Look at that. 395 00:14:38,400 --> 00:14:41,166 -Winning folks over... -It's amazing. 396 00:14:41,166 --> 00:14:42,667 ...one taco and tamale... 397 00:14:42,667 --> 00:14:43,667 That's generous, baby. 398 00:14:43,667 --> 00:14:45,066 ...at a time. 399 00:14:45,066 --> 00:14:48,500 -You're leading the tamale revolution in Indianapolis. -That's right. 400 00:14:50,900 --> 00:14:52,567 I'm here in Indianapolis to check out a joint 401 00:14:52,567 --> 00:14:56,467 that's cooking up one of my favorite foods in mass quantity. 402 00:14:56,467 --> 00:14:57,900 That would be tamales. 403 00:14:57,900 --> 00:15:03,000 Back in 2011, this place was serving up more than 150,000 a year. 404 00:15:03,000 --> 00:15:05,467 And now they're still doing it all by hand. 405 00:15:05,467 --> 00:15:06,867 And they're going national. 406 00:15:06,867 --> 00:15:08,500 At The Tamale Place. 407 00:15:12,367 --> 00:15:14,000 [woman] Chicken green tamales. 408 00:15:14,000 --> 00:15:16,367 The Tamale Place has the best tamales in Indianapolis. 409 00:15:16,367 --> 00:15:17,967 Acapulco bowl coming up. 410 00:15:17,967 --> 00:15:20,367 Guy said it was great, so I had to try it, and he was right. 411 00:15:20,367 --> 00:15:21,767 I got pork tacos coming up. 412 00:15:21,767 --> 00:15:22,567 It's incredibly authentic, 413 00:15:22,567 --> 00:15:25,200 and the owners are what makes it. 414 00:15:25,200 --> 00:15:28,667 [Guy] That's husband and wife, Angela Green and Vladimir Ronces, 415 00:15:28,667 --> 00:15:30,333 who met in Mexico, 416 00:15:30,333 --> 00:15:34,233 and originally started this place as a tortilla shop before switching to tamales. 417 00:15:35,100 --> 00:15:36,867 How many different types of tamales do you make? 418 00:15:36,867 --> 00:15:38,867 [Angela] Maybe 15 to 20 right now. 419 00:15:38,867 --> 00:15:41,867 What are you guys-- Is there, like, a meatball macaroni tamale? 420 00:15:41,867 --> 00:15:43,867 Poblano chili and cheese tamales. 421 00:15:43,867 --> 00:15:46,467 We have not taken any shortcuts from then to now. 422 00:15:46,467 --> 00:15:47,600 We're still doing it all the way 423 00:15:47,600 --> 00:15:48,867 we always were doing it. 424 00:15:48,867 --> 00:15:52,166 The masa, we say, is the key ingredient to any great tamale. 425 00:15:52,166 --> 00:15:53,967 And we make fresh masa here. 426 00:15:53,967 --> 00:15:55,467 Raw corn, dried. 427 00:15:55,467 --> 00:15:57,066 This is to grind it up to make the masa. 428 00:15:57,066 --> 00:15:58,000 But first, what do we got to do? 429 00:15:58,000 --> 00:15:59,500 [Vladimir] Just gonna put the lime there. 430 00:15:59,500 --> 00:16:01,200 -[Guy] The lime in the boiling water. -[Vladimir] Then the corn. 431 00:16:01,200 --> 00:16:03,000 [Guy] And how long is this gonna boil? Five minutes? 432 00:16:03,000 --> 00:16:04,100 -[Vladimir] Yeah. -[Guy] Then it's cooled? 433 00:16:04,100 --> 00:16:05,066 You have to wait 12 hours. 434 00:16:05,066 --> 00:16:06,266 Now, it's ready to be rinsed. 435 00:16:06,266 --> 00:16:07,200 [Guy] Get the skin off of it. 436 00:16:07,200 --> 00:16:08,600 There we go. Skin's off. 437 00:16:08,600 --> 00:16:10,066 And now, into the grinder. 438 00:16:10,066 --> 00:16:12,266 Yeah, that's nice. Hit it. 439 00:16:12,266 --> 00:16:15,100 So what he's doing is he's trying to get the right grind. 440 00:16:15,100 --> 00:16:18,400 Look at that, fresh masa. That is killer. 441 00:16:18,400 --> 00:16:19,367 Now, you take the masa? 442 00:16:19,367 --> 00:16:20,700 [Vladimir] We divide it in ten-pound portions 443 00:16:20,700 --> 00:16:23,567 -for the tamales, for the beef and bread. -[Guy] Got it. 444 00:16:23,567 --> 00:16:26,567 [whistles] This is gonna make the shredded beef for the tamale? 445 00:16:26,567 --> 00:16:28,867 Yeah. Onions, garlic. I'm gonna do the meat. 446 00:16:28,867 --> 00:16:31,400 -[Guy] Okay. -More onions, some more garlic. 447 00:16:31,400 --> 00:16:32,800 Salt, and then some water. 448 00:16:32,800 --> 00:16:34,367 [Guy] So, this is gonna go for about three hours? 449 00:16:34,367 --> 00:16:35,600 -[Vladimir] That's right. -[Guy] Okay, brother. 450 00:16:35,600 --> 00:16:37,266 This is all the bases of the chili sauce. 451 00:16:37,266 --> 00:16:38,467 Ancho, guajillos. 452 00:16:38,467 --> 00:16:40,767 -Pasilla and then the puya. -Mm-hm. 453 00:16:40,767 --> 00:16:42,367 -Now, we add water. -Let them seep. 454 00:16:42,367 --> 00:16:44,500 -[Vladimir] Soak overnight. -[Guy] Nice and soft. Look at this. 455 00:16:44,500 --> 00:16:46,266 -They puree real nice. -[Vladimir] That's right. 456 00:16:46,266 --> 00:16:47,867 Pureed chilies with a little bit of water. 457 00:16:47,867 --> 00:16:49,600 Now, it's time to make the red sauce. 458 00:16:49,600 --> 00:16:52,767 -Garlic, onion, black pepper, ground gloves. -[Guy] Okay. 459 00:16:52,767 --> 00:16:54,667 Salt, tomatoes, water. 460 00:16:54,667 --> 00:16:56,266 -And that's it? -We blend it. 461 00:16:56,266 --> 00:16:57,634 [Guy] So now the tomato mixture is done. 462 00:16:57,634 --> 00:16:59,867 Now, we put some of these peeled chilies into this one right here. 463 00:16:59,867 --> 00:17:01,867 -All that to cook the beef? -That's right. 464 00:17:01,867 --> 00:17:03,767 Wow. A lot of work, man. 465 00:17:03,767 --> 00:17:05,467 So we've got all the beef shredded apart. 466 00:17:05,467 --> 00:17:07,166 Cool it down. What are we up to now? 467 00:17:07,166 --> 00:17:09,000 [Vladimir] We want to fry it a little bit on oil, you know. 468 00:17:09,000 --> 00:17:10,166 Onions. Burn it a little bit. 469 00:17:10,166 --> 00:17:11,567 -[Guy] Flavor the oil, right. -[Vladimir] That's right. 470 00:17:11,567 --> 00:17:12,533 [Guy] Got to take the onion out. 471 00:17:12,533 --> 00:17:14,000 [Vladimir] Now we drop in the meat in there. 472 00:17:14,000 --> 00:17:15,066 All this meat's gonna go in. 473 00:17:15,066 --> 00:17:16,667 -It gets a little bit of a fry. -[Vladimir] Uh-huh. 474 00:17:16,667 --> 00:17:18,467 [Guy] Now, some of the red sauce. Eight gallons. 475 00:17:18,467 --> 00:17:20,700 Smells awesome. Okay, so how much longer is this gonna cook? 476 00:17:20,700 --> 00:17:21,567 [Vladimir] Fifteen minutes. 477 00:17:21,567 --> 00:17:23,000 -Then we take it to the masa? -Uh-huh. 478 00:17:23,000 --> 00:17:24,867 He's the bossa of the masa. 479 00:17:24,867 --> 00:17:27,166 So the masa balled up and ready to go. 480 00:17:27,166 --> 00:17:29,000 We've got to separate. Pour the oil first in. 481 00:17:29,000 --> 00:17:30,867 Kind of creams up the masa. 482 00:17:30,867 --> 00:17:32,400 [Vladimir] Salt, baking powder. 483 00:17:32,400 --> 00:17:34,900 That's what makes them nice and light and airy and not super dense and hard. 484 00:17:34,900 --> 00:17:35,967 -Okay. -Now we'll mix it. 485 00:17:35,967 --> 00:17:37,066 [Guy] How many tamales will this make? 486 00:17:37,066 --> 00:17:38,367 -Seventy tamales. -About 70. 487 00:17:38,367 --> 00:17:39,700 [Vladimir] Mm-hmm. We add sun-dried salsa. 488 00:17:39,700 --> 00:17:41,300 [Guy] Okay, so we mix all this up, 489 00:17:41,300 --> 00:17:42,600 and then we start building tamales. 490 00:17:42,600 --> 00:17:43,533 -That's right. -Got it. 491 00:17:43,533 --> 00:17:45,100 -[Vladimir] Oil. -[Guy] So it doesn't stick. 492 00:17:45,100 --> 00:17:46,500 -Put some masa. -[Guy] Okay. 493 00:17:46,500 --> 00:17:48,867 -Some salsa. -Oh, it's gonna be nice and moist. 494 00:17:48,867 --> 00:17:50,467 -[Vladimir] And some meat. -[Guy] That's generous, baby. 495 00:17:50,467 --> 00:17:52,700 I hate when it's so much masa and just a little bit of meat. 496 00:17:52,700 --> 00:17:55,166 Roll the tamale, fold it up. So, tie. 497 00:17:55,166 --> 00:17:57,266 -A little bit of salsa -And a little bit more in there. 498 00:17:57,266 --> 00:17:58,600 [Vladimir] Yeah, there we go. 499 00:17:58,600 --> 00:18:00,600 [Guy] And then we're gonna stand all those up in the steamer. 500 00:18:00,600 --> 00:18:02,266 Start it from cold, stack them up. 501 00:18:02,266 --> 00:18:04,567 -35, 40 min, then they're done. -Mm-hm. That's right. 502 00:18:04,567 --> 00:18:05,867 -Beef and bread. -[Guy] All right. 503 00:18:05,867 --> 00:18:07,166 The size of this. 504 00:18:07,166 --> 00:18:08,433 That's huge, man. 505 00:18:09,100 --> 00:18:09,900 Mm. 506 00:18:09,900 --> 00:18:11,900 Nothing like shredded Mexican beef. 507 00:18:12,266 --> 00:18:14,166 Mm. Great job. 508 00:18:14,166 --> 00:18:16,100 Here's your poblano and cheese tamales. 509 00:18:16,100 --> 00:18:18,567 I have had the tamales, and they are wonderful. 510 00:18:18,567 --> 00:18:20,367 Morgan, I got tamales set. 511 00:18:20,367 --> 00:18:22,000 Angie and Vladimir really pride themselves 512 00:18:22,000 --> 00:18:23,266 in the layering of their flavors, 513 00:18:23,266 --> 00:18:25,367 and that's what really makes it shine. 514 00:18:25,367 --> 00:18:27,166 We need more beans over here, please. 515 00:18:27,166 --> 00:18:30,300 There are a lot more items on the menu other than just tamales, 516 00:18:30,300 --> 00:18:32,467 and you can't go wrong with any of them. 517 00:18:32,467 --> 00:18:34,066 Spicy chipotle chicken nachos ready. 518 00:18:34,066 --> 00:18:35,900 I have the chipotle chicken nachos. 519 00:18:35,900 --> 00:18:39,667 Ah, the flavor, the crunch. They're just delicious. 520 00:18:39,667 --> 00:18:41,767 The nachos come with our homemade tortilla chips. 521 00:18:41,767 --> 00:18:44,200 We're gonna fry them just a little bit, make them crunchy. 522 00:18:44,200 --> 00:18:48,166 We're gonna put some salt, lime juice and then chipotle chicken. 523 00:18:48,166 --> 00:18:49,600 We use white and dark meat. 524 00:18:49,600 --> 00:18:50,667 Some salt in there. 525 00:18:50,667 --> 00:18:52,200 Now we're going to add some sauce. 526 00:18:52,200 --> 00:18:54,800 It's chipotles, garlic and onions, salt and pepper. 527 00:18:54,800 --> 00:18:56,300 Very flavorful. 528 00:18:56,300 --> 00:18:59,100 We let it boil a little bit, just a few minutes, and then it's good to go. 529 00:18:59,100 --> 00:19:00,567 Got some beans. 530 00:19:00,567 --> 00:19:02,367 And then our cheese dip. 531 00:19:02,367 --> 00:19:05,066 White American cheese, oil, evaporated milk, 532 00:19:05,066 --> 00:19:07,100 combination of jalapenos and serranos. 533 00:19:07,100 --> 00:19:07,767 That's the kick for it. 534 00:19:07,767 --> 00:19:09,467 We're gonna add some water. 535 00:19:09,467 --> 00:19:11,166 Cook until it's nice and creamy. 536 00:19:11,166 --> 00:19:12,667 Real famous cheese dip, 537 00:19:12,667 --> 00:19:14,567 and we finish with some lettuce. 538 00:19:14,567 --> 00:19:16,567 [waitress] Spicy chipotle chicken nachos. 539 00:19:16,567 --> 00:19:17,600 They're so crunchy. 540 00:19:17,600 --> 00:19:20,166 I absolutely love the cheese. It's so delicious. 541 00:19:20,166 --> 00:19:22,266 Nice smoky chipotle flavor. 542 00:19:22,266 --> 00:19:24,800 I love the nachos. The tacos, especially. 543 00:19:25,667 --> 00:19:27,000 What's your favorite item on the menu? 544 00:19:27,000 --> 00:19:28,467 [customer] Steak taco, everything on it. 545 00:19:28,467 --> 00:19:30,467 It's the corn tortilla what makes it. 546 00:19:30,467 --> 00:19:32,200 Two pork tacos loaded. 547 00:19:32,200 --> 00:19:34,867 The pork tacos are my favorite for sure. 548 00:19:34,867 --> 00:19:36,900 [Angela] We're gonna start by pouring the pork into the pot. 549 00:19:36,900 --> 00:19:38,467 Then I'm gonna pour my OJ, 550 00:19:38,467 --> 00:19:40,867 onion and garlic, the milk, salt. 551 00:19:40,867 --> 00:19:42,967 And a little extra sugar just for fun. 552 00:19:42,967 --> 00:19:46,367 We're going to let this cook for several hours until it's nice and tender. 553 00:19:46,367 --> 00:19:49,467 For the pork tacos, I'm going to start heating up the tortillas, 554 00:19:49,467 --> 00:19:51,667 the pork so it can start caramelizing. 555 00:19:51,667 --> 00:19:54,266 And we use provolone cheese because it's my favorite. 556 00:19:54,266 --> 00:19:58,367 Now I'm adding my pork to get that cheese all melted into the pork. 557 00:19:58,367 --> 00:20:01,467 We're finishing it with onion, cilantro, 558 00:20:01,467 --> 00:20:03,000 a couple lime wedges. 559 00:20:03,000 --> 00:20:04,266 These are pork tacos. 560 00:20:04,266 --> 00:20:05,400 [waitress] Here's your pork tacos. 561 00:20:05,400 --> 00:20:06,467 [customer] I love these. 562 00:20:06,467 --> 00:20:08,867 The pork itself, it tastes, like, smoked 563 00:20:08,867 --> 00:20:10,767 and has some sweet sauce to it. 564 00:20:10,767 --> 00:20:12,700 [customer 2] The way that they crisp them on the grill, 565 00:20:12,700 --> 00:20:14,500 they're nice and crunchy with the melted cheese. 566 00:20:14,500 --> 00:20:16,100 It's amazing. 567 00:20:16,100 --> 00:20:18,667 So what's the next step in the world of The Tamale Place? 568 00:20:18,667 --> 00:20:20,700 The vision is nationwide. 569 00:20:20,700 --> 00:20:21,700 Nationwide tamales. 570 00:20:21,700 --> 00:20:24,000 [Angela] We're trying freeze-dried tamales. 571 00:20:24,000 --> 00:20:25,567 You'll be able to order them online. 572 00:20:25,567 --> 00:20:28,400 You're leading the tamale revolution in Indianapolis. 573 00:20:28,400 --> 00:20:29,600 [Angela] That's right. 574 00:20:31,300 --> 00:20:33,600 Two Acapulco bowls for the Triple-D Nation. 575 00:20:33,600 --> 00:20:35,300 -[Anthony] Coming up hot. -So there you have it, folks. 576 00:20:35,300 --> 00:20:38,967 Three more of your favorite spots upping their culinary game. 577 00:20:38,967 --> 00:20:40,300 Hey, guys, enjoy your meal. 578 00:20:40,300 --> 00:20:43,100 -You're welcome. -And they're not the only ones. 579 00:20:43,100 --> 00:20:46,600 We'll have more to check out next time on Triple-D Nation. 580 00:20:46,600 --> 00:20:47,700 -Test broths. -Did you-- 581 00:20:47,700 --> 00:20:50,166 Tying your shoes has not ever been a big thing, has it? 582 00:20:50,166 --> 00:20:52,166 -I mean, that's-- -[all laughing] 583 00:20:52,166 --> 00:20:53,734 That's why-- 584 00:20:54,667 --> 00:20:56,900 That's why they do the Velcro shoes. 585 00:20:56,900 --> 00:20:58,867 -Huh? Does that-- -I-I am a Velcro man.