1
00:00:01,567 --> 00:00:02,800
Hey, everybody, I'm Guy Fieri
and we're rolling out,
2
00:00:02,800 --> 00:00:06,667
looking for America's greatest
Diners, Drive-Ins and Dives.
3
00:00:06,667 --> 00:00:07,867
This trip...
4
00:00:07,867 --> 00:00:09,166
Just a little tickle-tickle.
5
00:00:09,166 --> 00:00:10,867
...things really
get cooking...
6
00:00:10,867 --> 00:00:12,000
I know you're jealous
right now.
7
00:00:12,000 --> 00:00:13,900
...with Mom's special touch.
8
00:00:13,900 --> 00:00:15,800
This is definitely like
bring your family in.
9
00:00:15,800 --> 00:00:18,700
We've got family tree tacos
in San Antonio.
10
00:00:18,700 --> 00:00:22,266
The national anthem
of deliciousness is playing
in my head right now.
11
00:00:22,266 --> 00:00:25,000
-[woman] Ooh.
-[Guy] A mother-son vegan
adventure in Indianapolis.
12
00:00:25,000 --> 00:00:27,200
-Look at that.
-Oh, my God.
13
00:00:27,200 --> 00:00:29,367
[Guy] And a spot serving
meatballs and more...
14
00:00:29,367 --> 00:00:30,166
Go ahead.
15
00:00:30,166 --> 00:00:32,200
...named to honor
the inspiration.
16
00:00:32,200 --> 00:00:33,967
Nobody can cook
like Mama does.
17
00:00:33,967 --> 00:00:37,166
You wanna go somewhere
and eat bold food?
You found it.
18
00:00:37,166 --> 00:00:40,867
That's all right here,
right now on Triple D.
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00:00:40,867 --> 00:00:43,533
[opening music playing]
20
00:00:53,100 --> 00:00:55,266
I'm here in San Luis
Obispo, California.
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00:00:55,266 --> 00:00:59,000
A great town, cool college,
lots of shopping,
lots of eating.
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00:00:59,000 --> 00:01:01,166
And if you're looking for
lots of shopping
and a lot of eating,
23
00:01:01,166 --> 00:01:03,867
then you've gotta check out
the old Creamery Marketplace.
24
00:01:03,867 --> 00:01:05,767
They've got it all,
including a restaurant
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00:01:05,767 --> 00:01:08,567
where the chef is from Italy,
got the recipes from his mom.
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00:01:08,567 --> 00:01:10,000
Guess the name of the joint.
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You got it. Mama's Meatball.
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00:01:14,700 --> 00:01:15,667
[Nicola] Ricotta pronto.
29
00:01:15,667 --> 00:01:16,700
This place is amazing.
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00:01:16,700 --> 00:01:18,800
You really feel like
you're transported to Italy.
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00:01:18,800 --> 00:01:21,266
Two ravioli! [speaks Italian]
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00:01:21,266 --> 00:01:22,433
[woman 1] Not only is it
family restaurant,
33
00:01:22,433 --> 00:01:24,367
but you feel like
part of the family
when you're here.
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00:01:24,367 --> 00:01:27,367
Like, mom is in the back
cooking that comfort
Italian food.
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00:01:27,367 --> 00:01:28,333
[Guy] Hence the name.
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00:01:28,333 --> 00:01:30,800
And Nicola Allegretta
did lean on his mama
37
00:01:30,800 --> 00:01:33,100
when he opened
this salute to his roots.
38
00:01:33,100 --> 00:01:34,233
[in English]
They say, "Guess what?
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00:01:34,233 --> 00:01:36,367
I opened a restaurant.
You wanna come
and help me out?
40
00:01:36,367 --> 00:01:38,367
And I'm gonna call it
Mama's Meatball."
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00:01:38,367 --> 00:01:41,400
And it's an homage
to all the mom in the world
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00:01:41,400 --> 00:01:43,567
because nobody can cook
like Mama does.
43
00:01:43,567 --> 00:01:45,166
-What are we gonna make today?
-Meatball.
44
00:01:45,166 --> 00:01:46,300
-No.
-Yes.
45
00:01:46,300 --> 00:01:49,500
Love the meatballs.
They're so good.
46
00:01:49,500 --> 00:01:51,100
We've gotta get them
every time.
47
00:01:51,100 --> 00:01:53,100
[Guy] Give me the rundown.
We're building the panade.
48
00:01:53,100 --> 00:01:55,567
We're gonna put the milk
with the bread,
49
00:01:55,567 --> 00:01:57,300
soak it for about four,
five minutes.
50
00:01:57,300 --> 00:02:00,300
We do 50% pork, 50% beef.
51
00:02:00,300 --> 00:02:02,867
Add the panade,
we squeeze them.
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00:02:02,867 --> 00:02:05,000
Boy, do I wanna
chug that cereal milk.
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00:02:05,000 --> 00:02:08,066
[Nicola] Salt, garlic,
white pepper, oregano.
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00:02:08,066 --> 00:02:10,700
Add the eggs,
mixing this one all together.
55
00:02:11,667 --> 00:02:14,700
-Some bread crumbs, parsley...
-Kiss of Parmesan cheese.
56
00:02:14,700 --> 00:02:16,400
Just a little tickle-tickle.
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00:02:16,400 --> 00:02:17,600
[Nicola] Now we're ready.
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00:02:17,600 --> 00:02:20,000
Scoop it up, into a sheet pan,
quick roll.
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00:02:20,000 --> 00:02:21,700
-Ready to go.
-What temp are we
gonna cook these at?
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00:02:21,700 --> 00:02:24,266
[Nicola] 375 for about
forty minutes.
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00:02:24,266 --> 00:02:26,066
-What kind of sauce
are we making?
-Meat sauce.
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00:02:26,066 --> 00:02:27,867
-Oil...
-[Guy] Carrots, onion, celery.
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00:02:27,867 --> 00:02:29,967
[Nicola] Sweating for
about ten minutes.
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00:02:29,967 --> 00:02:32,500
-The pork and the beef.
-Cooked down?
65
00:02:32,500 --> 00:02:34,000
[Nicola] Deglaze it
with red wine.
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00:02:34,000 --> 00:02:37,967
Add tomato sauce,
chili flakes, salt,
tomato paste,
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00:02:37,967 --> 00:02:39,567
let it cook for about
hour and a half
68
00:02:39,567 --> 00:02:41,000
and then we'll add some sugar.
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00:02:41,000 --> 00:02:42,467
Does your mom know
you put sugar in it?
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00:02:42,467 --> 00:02:43,867
-She doesn't like that.
-[Nicola] Yeah. Uh-huh.
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00:02:43,867 --> 00:02:46,166
-I know,
she does not like that.
-She does not like that.
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00:02:46,166 --> 00:02:47,567
Uh-huh. [chuckles]
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00:02:47,567 --> 00:02:50,300
We add a spoon
of our meat sauce in this one.
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00:02:50,300 --> 00:02:54,400
We serve with our meatball,
parsley, Parmesan cheese.
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00:02:58,166 --> 00:03:01,200
[Guy] I think if I look at it
mean enough and long enough,
76
00:03:01,200 --> 00:03:03,767
it's so soft that
it'll just fall apart.
77
00:03:03,767 --> 00:03:05,100
It's silky.
78
00:03:05,100 --> 00:03:07,133
I like that it has
a little caramelization.
79
00:03:09,066 --> 00:03:11,767
Not heavy. I like
the little added sweetness.
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00:03:11,767 --> 00:03:15,266
If you look in the definition
of meatball, this is what
you're gonna find.
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00:03:15,266 --> 00:03:16,967
Really dynamite.
82
00:03:16,967 --> 00:03:18,166
[Nicola] Meatball ready.
83
00:03:18,166 --> 00:03:19,433
One of the best meatballs
I've had.
84
00:03:19,433 --> 00:03:22,567
The sauce is just
perfectly balanced.
The flavor is insane.
85
00:03:22,567 --> 00:03:24,567
Don't tell my mom,
but they're better than Mom's.
86
00:03:24,567 --> 00:03:26,567
I wasn't part of that, ma'am.
87
00:03:26,567 --> 00:03:28,133
They're moist
and they're delicious.
88
00:03:28,133 --> 00:03:32,900
There's a nice spice to it.
It's just divine, if I had to
put one word on it.
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00:03:33,867 --> 00:03:35,200
[Nicola] Hey, order up!
90
00:03:35,200 --> 00:03:36,967
So what else do you do
besides the meatballs?
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00:03:36,967 --> 00:03:39,066
Everything from, uh,
osso buco,
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00:03:39,066 --> 00:03:41,000
rack of lamb, you know, pizza.
93
00:03:41,000 --> 00:03:42,667
We do also have
another restaurant.
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00:03:42,667 --> 00:03:44,900
It's called the Mistura.
It's a Peruvian restaurant.
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00:03:44,900 --> 00:03:47,066
Okay. We've got an
Italian restaurant
96
00:03:47,066 --> 00:03:48,367
-and a Peruvian restaurant.
-Correct.
97
00:03:48,367 --> 00:03:50,467
It's right one next
to the other.
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00:03:50,467 --> 00:03:52,400
-I bounce back and forth--
-You just change the jacket?
99
00:03:52,400 --> 00:03:53,867
[Nicola] Ravioli di ricotta.
100
00:03:53,867 --> 00:03:55,900
The flavors are wonderful.
101
00:03:55,900 --> 00:03:58,667
He has a lot of stuff
on his menu that we like.
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00:03:58,667 --> 00:04:00,100
The gnocchi is delicious.
103
00:04:00,100 --> 00:04:02,467
Gnocchi Sorrentina, Daniel.
104
00:04:02,467 --> 00:04:04,900
They got a pizza that's
a gnocchi all mixed together,
105
00:04:04,900 --> 00:04:06,900
so you get the the best
of both worlds.
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00:04:06,900 --> 00:04:08,200
[Guy] What are you gonna
make me next?
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00:04:08,200 --> 00:04:11,967
Gnocchi Sorrentina.
I will like to serve it
into a pizza bowl.
108
00:04:11,967 --> 00:04:13,500
So, you're making
a bowl out of bread?
109
00:04:13,500 --> 00:04:15,867
Yes. Pizza dough.
All-purpose flour.
110
00:04:15,867 --> 00:04:17,367
-Some, uh, semolina?
-[chuckles] Yeah.
111
00:04:17,367 --> 00:04:21,100
Sugar, shortening, canola oil,
cream and water.
112
00:04:21,100 --> 00:04:22,667
-No leavening agent.
-No.
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00:04:22,667 --> 00:04:24,667
[Guy] How is this gonna create
air bubbles?
114
00:04:24,667 --> 00:04:27,767
The sugar,
when we put in our oven
to get very hot,
115
00:04:27,767 --> 00:04:30,166
it ended up
creating this bubble.
116
00:04:30,166 --> 00:04:32,000
-We mix this up for how long?
-[Nicola] Ten minutes.
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00:04:32,000 --> 00:04:33,900
[Guy] Proof it out,
roll it with a rolling pin.
118
00:04:33,900 --> 00:04:35,233
[Nicola] We using,
like, a pan,
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00:04:35,233 --> 00:04:37,767
-and we're gonna
put it upside down.
-[Guy] Invert it in the oven.
120
00:04:37,767 --> 00:04:39,600
Now we're gonna make
our gnocchi.
121
00:04:39,600 --> 00:04:40,967
-We boil the potato first.
-Okay.
122
00:04:40,967 --> 00:04:42,033
[Nicola] The whole skin,
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00:04:42,033 --> 00:04:44,000
-we bake them and then peel.
-[Guy] And then peel.
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00:04:44,000 --> 00:04:46,767
Put it into a mill here
and then we mash it.
125
00:04:46,767 --> 00:04:48,967
-We add white pepper
and nutmeg.
-[Guy] Nutmeg.
126
00:04:48,967 --> 00:04:50,166
A little salt, one egg.
127
00:04:50,166 --> 00:04:51,767
I always think
it needs a little egg.
128
00:04:51,767 --> 00:04:52,734
[Nicola] Parmesan cheese.
129
00:04:52,734 --> 00:04:54,467
You're heavy
with the Parmesan,
I like that.
130
00:04:54,467 --> 00:04:57,800
We mixed everything,
adding the flour a little bit
at a time.
131
00:04:57,800 --> 00:04:59,100
You're aggressive with this.
132
00:04:59,100 --> 00:05:01,266
Need to let him know
who's the boss.
133
00:05:01,266 --> 00:05:02,767
Work it out a little bit more.
134
00:05:02,767 --> 00:05:04,066
[Guy] So, now we're gonna
roll these out?
135
00:05:04,066 --> 00:05:05,266
[Nicola] And I'm cutting it.
136
00:05:05,266 --> 00:05:06,767
[Guy] You're gonna
hand pinch roll 'em off.
137
00:05:06,767 --> 00:05:08,667
Wow. It makes 'em
a little bit thinner.
138
00:05:08,667 --> 00:05:10,567
That edge on there
will help it grab the sauce.
139
00:05:10,567 --> 00:05:12,367
There's not a lot of people
to go to all that effort.
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00:05:12,367 --> 00:05:14,266
[Nicola] One more,
so we can make it our portion.
141
00:05:14,266 --> 00:05:15,200
That's not a portion?
142
00:05:15,200 --> 00:05:17,500
We wanted people
to have something left over,
143
00:05:17,500 --> 00:05:19,066
-'cause the next day
it's always best.
-[Guy] Right.
144
00:05:19,066 --> 00:05:21,000
Then they remember you.
So busy.
145
00:05:21,000 --> 00:05:23,100
-What is the sauce?
-Salsa di pomodoro.
146
00:05:23,100 --> 00:05:27,166
Add oil, onion to sweat,
all peeled tomato, basil.
147
00:05:27,166 --> 00:05:29,867
We cook it around an hour,
blend them,
148
00:05:29,867 --> 00:05:32,000
-and then we're gonna
strain them with a chinois.
-Okay?
149
00:05:32,400 --> 00:05:34,166
Gnocchi's dropped right now.
150
00:05:34,166 --> 00:05:36,166
We're gonna add
some extra virgin olive oil,
151
00:05:36,166 --> 00:05:38,667
garlic, tomato sauce
that we just made it.
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00:05:38,667 --> 00:05:39,800
That's fire.
153
00:05:39,800 --> 00:05:41,367
-Some chili flakes.
-Good amount.
154
00:05:41,367 --> 00:05:45,000
Basil,
fresh mozzarella cheese.
Gonna add in gnocchi.
155
00:05:45,000 --> 00:05:46,100
Parmesan cheese.
156
00:05:46,100 --> 00:05:48,066
-Stir around.
-Nice technique.
157
00:05:48,066 --> 00:05:49,900
[Nicola] Shredded
mozzarella cheese on it,
158
00:05:49,900 --> 00:05:51,767
-Look at that.
-And a little bit more cheese.
159
00:05:51,767 --> 00:05:53,600
-[Guy] Why not?
-And we put in a salamander,
160
00:05:53,600 --> 00:05:55,367
so that the cheese,
it's all melted.
161
00:05:55,367 --> 00:05:57,100
-Into the bowl.
-[Guy] That's beautiful.
162
00:05:57,100 --> 00:05:58,567
We add, uh, some more parsley
163
00:05:58,567 --> 00:06:00,867
-and some parmesan cheese.
-Should have some cheese.
164
00:06:00,867 --> 00:06:01,900
[Nicola] Enjoy.
165
00:06:01,900 --> 00:06:03,500
That's an impressive bowl.
I will give you that.
166
00:06:05,400 --> 00:06:07,000
Not hot. Go ahead.
167
00:06:09,500 --> 00:06:10,967
Oh, hot.
168
00:06:10,967 --> 00:06:14,000
I like how you fortified
the sauce with the garlic
and the chili flakes.
169
00:06:14,000 --> 00:06:15,000
It's definitely got some kick.
170
00:06:16,166 --> 00:06:16,900
And the gnocchi.
171
00:06:16,900 --> 00:06:19,100
Tender like pillows.
Very rich.
172
00:06:19,100 --> 00:06:21,266
There's no way anybody
could eat this whole thing.
173
00:06:21,266 --> 00:06:23,300
I mean, this is definitely,
like, bring your family in.
174
00:06:24,467 --> 00:06:27,000
Delicious, silky,
good amount of cheese
175
00:06:27,000 --> 00:06:28,567
and the whole bread bowl thing
makes it.
176
00:06:28,567 --> 00:06:29,600
It's great.
177
00:06:30,467 --> 00:06:31,800
Gnocchi Sorrentina.
178
00:06:31,800 --> 00:06:34,000
-It's insane. It's so good.
-Legit, right?
179
00:06:34,000 --> 00:06:35,233
[woman 2] It's almost,
like, homemade.
180
00:06:35,233 --> 00:06:36,700
-Eh,
there's a difference, you--
-Makes such a difference.
181
00:06:37,300 --> 00:06:38,667
You can't take my line.
182
00:06:38,667 --> 00:06:39,600
-I was saying difference.
-I'm sorry. [laughs]
183
00:06:39,600 --> 00:06:41,367
And then she said diff--
Okay, double stamp.
184
00:06:41,367 --> 00:06:43,367
-You can't talk.
-Uno baked penne.
185
00:06:43,367 --> 00:06:45,567
You will not find anything
better than here.
186
00:06:45,567 --> 00:06:46,934
-Do you work here?
-No. [laughs]
187
00:06:47,367 --> 00:06:49,100
I basically live here.
188
00:06:49,100 --> 00:06:51,900
[Guy] Delicious and innovative
and creative and fun.
189
00:06:51,900 --> 00:06:53,300
You don't skip
on the flavor at all.
190
00:06:53,300 --> 00:06:55,600
You wanna go somewhere
and eat bold food?
191
00:06:55,600 --> 00:06:57,066
-You found it.
Mama's Meatballs.
-Thank you.
192
00:06:57,066 --> 00:06:58,533
-Well done, my friend.
-Thank you. Mama's Meatballs.
193
00:06:59,667 --> 00:07:02,500
[Guy] Coming up,
a not your ordinary diner
in Indy...
194
00:07:02,500 --> 00:07:05,000
I cook for a living,
and I don't see how
this is working.
195
00:07:05,000 --> 00:07:07,166
...serving up
a chorizo chimichanga...
196
00:07:07,166 --> 00:07:08,266
That's ridiculous.
197
00:07:08,266 --> 00:07:09,500
[Guy]
And a real deal Reuben...
198
00:07:09,500 --> 00:07:11,400
I give you some funky
corn beefness.
199
00:07:11,400 --> 00:07:13,166
...that have got
plenty to hide.
200
00:07:13,166 --> 00:07:14,200
There's no way
201
00:07:14,200 --> 00:07:16,700
you could tell somebody
that that wasn't a Reuben.
202
00:07:22,000 --> 00:07:22,967
So, I'm here in Indy
203
00:07:22,967 --> 00:07:25,900
with my buddy Ronnie 2K,
the video game guru.
204
00:07:25,900 --> 00:07:27,667
You got chains
for this convertible?
205
00:07:27,667 --> 00:07:28,867
Yeah, I know a guy.
206
00:07:28,867 --> 00:07:30,400
Anyhow, well,
I bring you to Indy.
207
00:07:30,400 --> 00:07:31,333
What do you think?
208
00:07:31,333 --> 00:07:32,767
What kind of foods
at this Triple-D joint?
209
00:07:32,767 --> 00:07:33,867
[Ronnie] Comfort food.
210
00:07:33,867 --> 00:07:35,800
Steak, cornbread,
all the fixings.
211
00:07:35,800 --> 00:07:36,767
[Guy] Exactly.
212
00:07:36,767 --> 00:07:38,800
It's just like that,
but a little different.
213
00:07:38,800 --> 00:07:39,967
It's all vegan.
214
00:07:39,967 --> 00:07:41,700
This is the 10th Street Diner.
215
00:07:42,467 --> 00:07:44,367
-[Will] Time on lasagna?
-Coming right up.
216
00:07:44,367 --> 00:07:46,066
[woman 3]
Everything is delicious.
You can't go wrong.
217
00:07:46,066 --> 00:07:48,767
Unless your tongue
is dead to the world.
218
00:07:48,767 --> 00:07:50,600
I got buns down
for Buffalo chicken.
219
00:07:50,600 --> 00:07:52,600
[woman 4]
Every time you come in,
make you feel at home.
220
00:07:52,600 --> 00:07:53,667
-Are you vegan?
-No.
221
00:07:53,667 --> 00:07:55,967
-Not at all.
-[Guy] Just come down
for good food.
222
00:07:55,967 --> 00:07:59,300
And it's this
mother and son team
of Karen and Will Holmes
223
00:07:59,300 --> 00:08:02,000
who brought this vegan menu
meets classic diner
224
00:08:02,000 --> 00:08:04,200
to the people of Indianapolis.
225
00:08:04,200 --> 00:08:06,867
How many people walk
through the door and go,
"What?"
226
00:08:06,867 --> 00:08:08,000
[Karen] Lots.
227
00:08:08,000 --> 00:08:10,000
And they try it
and then they go,
"We're coming back."
228
00:08:10,000 --> 00:08:11,100
[Ronnie] I look at the menu
and I'm like,
229
00:08:11,100 --> 00:08:13,667
"There is no way they can make
all this stuff vegan."
230
00:08:13,667 --> 00:08:15,333
We're trying to make
vegan food accessible.
231
00:08:15,700 --> 00:08:16,967
Got your Reuben.
232
00:08:16,967 --> 00:08:18,266
You could probably
swap out this Reuben
233
00:08:18,266 --> 00:08:19,700
for any other Reuben
in the world,
234
00:08:19,700 --> 00:08:22,467
and 90% of people
wouldn't notice
the difference.
235
00:08:22,467 --> 00:08:23,367
[Guy] What are we
starting with?
236
00:08:23,367 --> 00:08:25,400
Seitan for the Reuben meat.
237
00:08:25,400 --> 00:08:27,266
-Start with vital
wheat gluten.
-[Guy] Okay?
238
00:08:27,266 --> 00:08:29,600
Just a really high
gluten flour,
239
00:08:29,600 --> 00:08:33,100
whole wheat flour,
onion powder, celery salt,
240
00:08:33,100 --> 00:08:34,367
garlic powder.
241
00:08:34,367 --> 00:08:35,166
All the fixings.
242
00:08:35,166 --> 00:08:36,667
He's very
kindergartener teacher.
243
00:08:36,667 --> 00:08:37,900
-[Ronnie laughs]
-Italian seasoning.
244
00:08:37,900 --> 00:08:40,000
[mimics Will] And now
we're gonna color
inside the lines.
245
00:08:40,000 --> 00:08:41,500
I just wanna keep it simple
for you guys.
246
00:08:41,500 --> 00:08:45,000
-We got white pepper,
salt, water.
-[Guy] White pepper.
247
00:08:45,000 --> 00:08:46,133
[Will] Soy sauce.
248
00:08:46,133 --> 00:08:48,734
-[Guy] Is that nooch? Ah-ha.
-[Will] Nutritional yeast.
249
00:08:49,767 --> 00:08:51,500
Mix this up for 25 minutes.
250
00:08:51,500 --> 00:08:53,467
-[Guy] Really builds up
the gluten.
-[Will] Yep.
251
00:08:53,467 --> 00:08:55,467
So now, we're gonna make
our veggie stock.
252
00:08:55,467 --> 00:08:56,800
Veggie scraps.
253
00:08:56,800 --> 00:08:59,700
Get heated up,
and we're gonna start making
our dough balls here.
254
00:08:59,700 --> 00:09:01,767
We're gonna roll 'em
on the inside out.
255
00:09:01,767 --> 00:09:02,634
Spread it out like that.
256
00:09:02,634 --> 00:09:04,066
-[Ronnie] Okay.
-[Will] With your palms.
257
00:09:04,066 --> 00:09:06,400
Tuck in the backside.
Make 'em nice and tight.
258
00:09:06,400 --> 00:09:08,266
Oh! I lost a class ring.
259
00:09:08,266 --> 00:09:09,800
These will all go
into the stock how long?
260
00:09:09,800 --> 00:09:11,567
An hour 45.
261
00:09:11,567 --> 00:09:15,100
All right, so, this is
the marinade for the seitan.
262
00:09:15,100 --> 00:09:16,200
For our corned beef.
263
00:09:16,200 --> 00:09:18,266
There's nothing here that
reminds me of corned beef.
264
00:09:18,266 --> 00:09:19,200
Not yet.
265
00:09:19,200 --> 00:09:20,133
We got pickle juice.
266
00:09:20,133 --> 00:09:23,467
-Wow.
-[Will] Beet juice,
pureed beets,
267
00:09:23,467 --> 00:09:25,467
onion powder, garlic powder,
268
00:09:25,467 --> 00:09:29,400
caraway, fennel, dill,
mustard powder,
salt and pepper.
269
00:09:29,400 --> 00:09:31,500
-[Ronnie] I don't see how
that's gonna happen.
-[Guy] I don't eat...
270
00:09:31,500 --> 00:09:32,900
You're telling me.
I cook for a living,
271
00:09:32,900 --> 00:09:34,467
and I don't see how
this is working.
272
00:09:34,467 --> 00:09:36,133
I just have to taste it as is.
273
00:09:37,166 --> 00:09:38,867
I give you some funky
corned beefness.
274
00:09:38,867 --> 00:09:40,100
-That's pretty close.
-[Guy] Yeah.
275
00:09:40,100 --> 00:09:41,300
[Will] Slice it up
276
00:09:41,300 --> 00:09:43,567
and it's ready to go
on our marinade
for about 24 hours.
277
00:09:43,567 --> 00:09:45,367
Now we're gonna make
our Worcestershire sauce
278
00:09:45,367 --> 00:09:48,066
that goes in our bistro sauce.
279
00:09:48,066 --> 00:09:52,266
Apple cider vinegar,
soy sauce, brown sugar,
onion powder,
280
00:09:52,266 --> 00:09:54,667
cinnamon, ginger,
mustard powder.
281
00:09:54,667 --> 00:09:56,100
Black pepper and some garlic.
282
00:09:56,100 --> 00:09:59,266
Simmer on the stove here
for about 15, 20 minutes.
283
00:09:59,266 --> 00:10:01,700
Run it through a sieve
to remove all the chunks.
284
00:10:01,700 --> 00:10:03,066
And that's gonna be
one of the ingredients
285
00:10:03,066 --> 00:10:04,567
-that's gonna go
into the bistro sauce.
-[Will] Yep.
286
00:10:04,567 --> 00:10:05,767
We do a bistro sauce
with ours,
287
00:10:05,767 --> 00:10:06,867
not a Thousand Island.
288
00:10:06,867 --> 00:10:07,867
It's a little bit different.
289
00:10:07,867 --> 00:10:09,467
Vegan Mayo, horseradish.
290
00:10:09,467 --> 00:10:10,567
There's your funk.
291
00:10:10,567 --> 00:10:12,367
-[Will] Ketchup,
spicy brown mustard.
-[Guy whistles]
292
00:10:12,367 --> 00:10:16,600
Chipotle Tabasco,
Worcestershire sauce,
lemon juice, minced garlic.
293
00:10:16,600 --> 00:10:18,900
This is way beyond
typical Thousand Island.
294
00:10:18,900 --> 00:10:20,266
-Thousand-thousand.
-[Guy] Million island.
295
00:10:20,266 --> 00:10:21,900
-A million island.
-[all laugh]
296
00:10:21,900 --> 00:10:24,867
[Will] Paprika,
Cajun seasoning, parsley.
297
00:10:24,867 --> 00:10:26,233
[Ronnie]
I'm wanting to try this.
298
00:10:27,900 --> 00:10:29,567
-That was unbelievable.
-Spoon drop.
299
00:10:29,567 --> 00:10:30,700
-[spoon thuds]
-[Ronnie laughs]
300
00:10:30,700 --> 00:10:31,867
That's ridiculous.
301
00:10:31,867 --> 00:10:34,100
[Will] We gotta butter
our bread here.
302
00:10:34,100 --> 00:10:35,266
[Guy] What is vegan butter?
303
00:10:35,266 --> 00:10:36,200
Solidified oil.
304
00:10:36,200 --> 00:10:38,900
Sauerkraut,
throw the seitan on the grill.
305
00:10:38,900 --> 00:10:39,934
Look at the color on that,
306
00:10:39,934 --> 00:10:42,066
-[Will] Our bistro sauce.
-[Guy] Million island.
307
00:10:42,066 --> 00:10:43,800
We're gonna build it here.
308
00:10:43,800 --> 00:10:45,000
That looks legit.
309
00:10:45,000 --> 00:10:47,667
[Guy] There's no way
you could tell somebody
310
00:10:47,667 --> 00:10:49,667
-that that wasn't a Reuben.
-Yeah.
311
00:10:49,667 --> 00:10:52,200
That's what a Reuben
looks like right there.
312
00:10:54,200 --> 00:10:56,100
Wow. I can't believe that.
313
00:10:56,100 --> 00:10:58,166
-That is so good.
-[Guy] Right?
314
00:10:58,166 --> 00:11:01,100
I've had a lot
of seitan meats.
315
00:11:01,100 --> 00:11:03,767
This is probably one
of the best representations
I've ever seen.
316
00:11:03,767 --> 00:11:07,600
That marinade is so dialed in
and so spot on.
317
00:11:08,700 --> 00:11:09,934
And the thin slice.
318
00:11:09,934 --> 00:11:12,600
-[Will] I think that's how
seitan is meant to be.
-Brother.
319
00:11:12,600 --> 00:11:13,834
[Will] Reuben up.
320
00:11:13,834 --> 00:11:16,033
The first thing you notice is
the meatiness and the flavor.
321
00:11:16,300 --> 00:11:18,100
Tangy, pickle-y.
322
00:11:18,100 --> 00:11:19,600
[Brandon] The texture,
everything about it
323
00:11:19,600 --> 00:11:21,000
is just like a regular Reuben.
324
00:11:21,000 --> 00:11:22,667
-[laughs] It blows my mind.
-[Guy] Right?
325
00:11:22,667 --> 00:11:24,266
Good friends of mine,
the Bernsteins.
326
00:11:24,266 --> 00:11:26,400
Brandon, of course,
the famous drag racer.
327
00:11:26,400 --> 00:11:29,000
-Have you ever been
to a vegan restaurant?
-No.
328
00:11:29,000 --> 00:11:31,500
Raised on beef and pork
my whole life.
329
00:11:31,500 --> 00:11:33,367
-[Guy] What do you think?
-Like, wow.
330
00:11:33,367 --> 00:11:35,667
-Is this good lasagna?
Makes you happy?
-Mmm-hmm.
331
00:11:35,667 --> 00:11:38,667
-Ticket up.
-I became a vegan
for health reasons.
332
00:11:38,667 --> 00:11:41,266
So, it's great being able
to have those comforting foods
333
00:11:41,266 --> 00:11:42,567
that you used to have.
334
00:11:42,567 --> 00:11:44,367
I've got a burger for 11.
335
00:11:44,367 --> 00:11:45,367
[Guy] We're out of the gate,
336
00:11:45,367 --> 00:11:46,266
but I think we own him now.
337
00:11:46,266 --> 00:11:47,467
I think he's in the--
I think he's in--
338
00:11:47,467 --> 00:11:48,500
I, I'm ready for more.
339
00:11:48,500 --> 00:11:49,867
-Give me some more.
-I think he's in the pocket.
340
00:11:49,867 --> 00:11:50,767
It only gets better.
341
00:11:50,767 --> 00:11:52,667
Don't go anywhere.
Doing vegan and Indy.
342
00:11:52,667 --> 00:11:53,834
We'll be back.
343
00:11:56,700 --> 00:11:57,700
-Uh, you met my twin, Ronnie.
-Yes, yes.
344
00:11:57,700 --> 00:11:58,767
Yeah, we, you know-- [laughs]
345
00:11:58,767 --> 00:12:00,300
If we walk in
and we don't wear
different pants,
346
00:12:00,300 --> 00:12:02,266
everybody's like,
"There come the twins again."
347
00:12:02,266 --> 00:12:04,934
-[Karen laughs]
-Yeah, it's so awkward.
That's really what happens.
348
00:12:06,567 --> 00:12:08,300
Welcome back, Triple-D,
hanging out at Indy
349
00:12:08,300 --> 00:12:09,500
with my buddy Ronnie,
350
00:12:09,500 --> 00:12:12,200
and we're at the 10th Street
vegan house of deliciousness.
351
00:12:12,200 --> 00:12:14,567
-You have turned me.
-The submarine.
352
00:12:14,567 --> 00:12:16,300
This is not just
for skinny vegans.
353
00:12:16,300 --> 00:12:17,967
This is also
for professional athletes.
354
00:12:17,967 --> 00:12:19,467
This is for moms,
this is for dads,
355
00:12:19,467 --> 00:12:21,100
this is for teenagers as well.
356
00:12:21,100 --> 00:12:22,266
Chimi swinging.
357
00:12:22,266 --> 00:12:25,800
Today I had the chimi
with vegan chorizo,
black beans,
358
00:12:25,800 --> 00:12:27,266
their house-made queso.
359
00:12:27,266 --> 00:12:28,400
It's just great.
360
00:12:28,400 --> 00:12:29,467
[Guy] So,
what are we into now?
361
00:12:29,467 --> 00:12:30,467
Our chorizo.
362
00:12:30,467 --> 00:12:32,367
This is one of the coolest
things in the world.
363
00:12:32,367 --> 00:12:34,467
-[Ronnie] What is it?
-Textured vegetable protein.
364
00:12:34,467 --> 00:12:36,200
This turns into ground meat.
365
00:12:36,200 --> 00:12:37,767
[Will] It's de-fattened tofu.
366
00:12:37,767 --> 00:12:39,300
How do you de-fatten tofu?
367
00:12:40,266 --> 00:12:41,467
I finally stumped him.
368
00:12:41,467 --> 00:12:42,834
-Yeah.
-Good-- Cool. I'm outta here.
369
00:12:43,767 --> 00:12:44,834
[Will] We have hot water
370
00:12:44,834 --> 00:12:46,767
and we gotta let it sit for,
like, 20, 25 minutes.
371
00:12:46,767 --> 00:12:49,967
Add bell peppers,
cajun seasoning, soyrizo.
372
00:12:49,967 --> 00:12:52,066
It's fattier than our chorizo,
373
00:12:52,066 --> 00:12:54,166
-so we like to add it in.
-[Guy] A little extra fat.
374
00:12:54,166 --> 00:12:56,166
-Look at the color
on that chorizo.
-[Guy] Right?
375
00:12:56,166 --> 00:12:59,600
-Next up?
-We're making the beans
that go in the cheese
376
00:12:59,600 --> 00:13:01,667
that goes on top
of the chimchanga.
377
00:13:01,667 --> 00:13:03,367
That lives in the house
that Ronnie built.
378
00:13:03,367 --> 00:13:04,900
[Will] Just a little oil
in the pan.
379
00:13:04,900 --> 00:13:06,100
Onions and garlic.
380
00:13:06,100 --> 00:13:08,000
So, we're obviously cooking
from dry beans.
381
00:13:08,000 --> 00:13:10,266
Which is all the difference
in the world on texture.
382
00:13:10,266 --> 00:13:11,667
[Will] Pour our water in here.
383
00:13:11,667 --> 00:13:13,567
-These are pinto beans, cumin.
-[Guy] Camino?
384
00:13:13,567 --> 00:13:17,100
Cajun seasoning, vegan chicken
bouillon cubes,
385
00:13:17,100 --> 00:13:20,300
-oregano, liquid smoke,
a little salt, that's it.
-All right.
386
00:13:20,300 --> 00:13:23,166
-Let this simmer for?
-About five hours.
387
00:13:23,166 --> 00:13:25,600
Blend 'em up,
and then they're gonna go
in our cheese sauce.
388
00:13:25,600 --> 00:13:27,600
This is a product
that we actually buy
389
00:13:27,600 --> 00:13:29,467
that's the base
for our cheese sauce
390
00:13:29,467 --> 00:13:32,100
Made from tapioca starch
and coconut oil.
391
00:13:32,100 --> 00:13:33,600
Beans that we just made
from earlier,
392
00:13:33,600 --> 00:13:37,200
bread salsa,
blended up jalapenos
with jalapeno juice.
393
00:13:37,200 --> 00:13:38,467
-[Guy] Okay?
-[Will] Just a little bit
of sugar.
394
00:13:38,467 --> 00:13:39,367
[Ronnie] That's a lot
of cheese. [chuckles]
395
00:13:39,367 --> 00:13:41,367
[Guy] It does look like
some cheesy queso.
396
00:13:41,367 --> 00:13:42,600
[Will] Exactly.
397
00:13:44,467 --> 00:13:45,667
Well done.
398
00:13:45,667 --> 00:13:47,567
Plating our
chorizo chimichanga.
399
00:13:47,567 --> 00:13:50,367
We got our pico
and our tortilla,
some avocado,
400
00:13:50,367 --> 00:13:52,000
the chorizo that we made.
401
00:13:52,000 --> 00:13:53,400
Fold this guy up.
402
00:13:53,400 --> 00:13:55,634
-Throw this guy in the fryer.
-Two minutes like that.
403
00:13:56,000 --> 00:13:57,400
Cheese and bean sauce.
404
00:13:57,400 --> 00:13:59,100
-Look at that.
-Oh, my God.
405
00:13:59,100 --> 00:14:03,166
Little bit of red salsa
and ranch.
406
00:14:03,166 --> 00:14:04,700
[Guy] And you make the ranch
in house as well?
407
00:14:04,700 --> 00:14:05,967
Sure do.
408
00:14:05,967 --> 00:14:08,100
-Look at the beautiful
designing on the plate.
-Right, right?
409
00:14:08,100 --> 00:14:09,967
[Guy] Look at me
just completely massacre it.
410
00:14:09,967 --> 00:14:11,200
[Ronnie chuckles]
You destroyed it.
411
00:14:12,467 --> 00:14:13,433
That's ridiculous.
412
00:14:13,433 --> 00:14:15,867
I have a new appreciation
of the vegan food.
413
00:14:15,867 --> 00:14:16,867
[Guy] I don't care what it is.
414
00:14:16,867 --> 00:14:19,266
-It's got great flavor.
-The texture, for sure.
415
00:14:19,266 --> 00:14:21,634
The bean cheese sauce
sells it the best.
416
00:14:22,867 --> 00:14:25,467
That's your favorite
Mexican-American joint,
417
00:14:25,467 --> 00:14:27,900
Margarita-having experience
right there.
418
00:14:29,200 --> 00:14:32,000
-[Will] Cheese coming in.
-The sauce, it's delicious.
419
00:14:32,000 --> 00:14:34,667
It blows my mind.
It's 100% ten out of 10.
420
00:14:34,667 --> 00:14:36,166
Oh, yeah,
we're coming back for sure.
421
00:14:36,166 --> 00:14:38,100
It's a great restaurant,
period.
422
00:14:38,100 --> 00:14:39,800
Chimichanga for 34.
423
00:14:39,800 --> 00:14:41,066
You've opened up
my perspective.
424
00:14:41,066 --> 00:14:42,900
-My tongue is dancing
and so, that's awesome.
-[Guy laughs]
425
00:14:42,900 --> 00:14:43,967
The real deal.
426
00:14:43,967 --> 00:14:46,100
-10th Street Diner,
there you go.
-Crushing it.
427
00:14:48,100 --> 00:14:49,200
[Guy] Coming up,
428
00:14:49,200 --> 00:14:51,467
a gas station turned
restaurant in San Antonio...
429
00:14:51,467 --> 00:14:52,400
That's awesome.
430
00:14:52,400 --> 00:14:53,367
...going big...
431
00:14:53,367 --> 00:14:55,500
That weighs easily a pound.
432
00:14:55,500 --> 00:14:57,200
...with over the top tacos.
433
00:14:57,200 --> 00:14:59,467
What you're doing
is a different level
434
00:14:59,467 --> 00:15:01,233
than I have seen in tacos.
435
00:15:06,266 --> 00:15:07,767
So, I'm here
in San Antonio, Texas,
436
00:15:07,767 --> 00:15:09,100
about a mile from downtown
437
00:15:09,100 --> 00:15:10,867
and I have been
on this corner before.
438
00:15:10,867 --> 00:15:12,667
Yeah, we shot Triple-D
right across the street
439
00:15:12,667 --> 00:15:14,300
at Dignowity Meats.
440
00:15:14,300 --> 00:15:15,600
Now, here's a funny story.
441
00:15:15,600 --> 00:15:17,567
In that kitchen
when we were shooting Triple-D
442
00:15:17,567 --> 00:15:20,300
and handling the volume
of business that came
is a cook.
443
00:15:20,300 --> 00:15:22,000
A cook that came
across the street,
444
00:15:22,000 --> 00:15:24,667
took an old gas station
and put it in a taco shop.
445
00:15:24,667 --> 00:15:26,567
It's a tribute
to his aunts and his mom
446
00:15:26,567 --> 00:15:27,767
that taught him how to cook.
447
00:15:27,767 --> 00:15:30,166
I mean, he is making tacos
from the family.
448
00:15:30,166 --> 00:15:32,033
This is called Huevos Tacos.
449
00:15:33,367 --> 00:15:35,767
Table two, huarache picadillo.
450
00:15:35,767 --> 00:15:37,667
Con Huevos Tacos
sets a really high bar.
451
00:15:37,667 --> 00:15:39,166
Licha taco for table three.
452
00:15:39,166 --> 00:15:41,066
They're doing
really creative things.
453
00:15:41,066 --> 00:15:42,133
You just get tacos here
454
00:15:42,133 --> 00:15:44,166
that you can't get
anywhere else in San Antonio.
455
00:15:44,166 --> 00:15:46,467
[Guy] All out of
a funky little walk up spot
456
00:15:46,467 --> 00:15:48,400
where chef and owner
Hugo Garcia
457
00:15:48,400 --> 00:15:50,667
is cooking up an homage
to his family.
458
00:15:50,667 --> 00:15:52,800
-How much of the menu
is scratch made?
-Everything.
459
00:15:52,800 --> 00:15:55,166
The way I prepare things
is the way back home.
460
00:15:55,166 --> 00:15:57,100
My mother,
all the ladies that raised me,
461
00:15:57,100 --> 00:15:58,367
they used to make things
for me.
462
00:15:58,367 --> 00:16:00,166
You know, I pay
a lot of respect to them.
463
00:16:00,166 --> 00:16:01,100
That's awesome.
464
00:16:01,100 --> 00:16:02,367
[Hugo] Desebrada de Res.
465
00:16:02,367 --> 00:16:04,100
Desebrada taco is my favorite.
466
00:16:04,100 --> 00:16:06,500
It has melted cheese
like a quesadilla.
467
00:16:06,500 --> 00:16:10,867
Freshly made corn tortilla
dripping with that
brazen liquid.
468
00:16:10,867 --> 00:16:12,867
It's an absolute mess,
but it's worth it.
469
00:16:12,867 --> 00:16:15,066
We're gonna make
our Desebrada de Res.
470
00:16:15,066 --> 00:16:17,367
-Desebrada?
What does that mean?
-De Res. Shredded.
471
00:16:17,367 --> 00:16:18,400
It's just a roast beef.
472
00:16:18,400 --> 00:16:19,900
[Guy] Water, onion,
garlic, salt.
473
00:16:19,900 --> 00:16:21,867
-How long is this gonna cook?
-[Hugo] For about three hours.
474
00:16:21,867 --> 00:16:22,734
Until it's shreddable.
475
00:16:22,734 --> 00:16:24,467
And we're gonna reserve
the beef stock.
476
00:16:24,467 --> 00:16:26,500
-So, now we'll get
into the guajillo sauce?
-Yes.
477
00:16:26,500 --> 00:16:29,367
We have chili guajillo,
garlic, cloves and water.
478
00:16:29,367 --> 00:16:30,500
I'm gonna steep these
in a pot.
479
00:16:30,500 --> 00:16:32,166
-[Guy] Blend it, strain it?
-Yes.
480
00:16:32,166 --> 00:16:34,266
We're gonna cook
the guajillo paste.
481
00:16:34,266 --> 00:16:35,867
First, I like to burn
my manteca.
482
00:16:35,867 --> 00:16:38,266
-Kind of like the browning
of a butter?
-Yes.
483
00:16:38,266 --> 00:16:39,367
The onions go in there.
484
00:16:39,367 --> 00:16:40,667
The guajillo sauce paste.
485
00:16:40,667 --> 00:16:42,000
Cook about five, 10 minutes.
486
00:16:42,000 --> 00:16:43,867
Right after that,
shredded beef,
487
00:16:43,867 --> 00:16:45,100
beef stock that we just made.
488
00:16:45,100 --> 00:16:47,066
-Black pepper camino.
-Chicken base.
489
00:16:47,066 --> 00:16:48,867
-[Guy] How long
is this gonna cook?
-[Hugo] Twenty five minutes.
490
00:16:48,867 --> 00:16:50,200
-Next?
-Zesty slaw.
491
00:16:50,200 --> 00:16:52,467
-Okay.
-[Hugo] Cabbage mix, cilantro.
492
00:16:52,467 --> 00:16:55,567
-[Guy] Tomatoes.
Red onion, carrots?
-[Hugo] Jalapenos.
493
00:16:55,567 --> 00:16:58,700
-[Hugo] Salt, pepper.
-Mexican oregano
and a little lime juice.
494
00:16:58,700 --> 00:17:00,400
[Hugo] Now we're making
the salsa brava.
495
00:17:00,400 --> 00:17:01,567
How many salsas do you make?
496
00:17:01,567 --> 00:17:03,066
Four. Our salsa brava...
497
00:17:03,066 --> 00:17:04,467
-[Guy] Bra-- Brava?
-It's the spiciest one.
498
00:17:04,467 --> 00:17:08,467
Tomatillos, garlic,
Chile de arbol and some salt.
499
00:17:08,467 --> 00:17:10,600
Raw garlic and Chile de arbol.
Whoo!
500
00:17:12,900 --> 00:17:14,667
[whimpers] Go easy.
You're gonna love it.
501
00:17:14,667 --> 00:17:15,567
Bring the kids.
502
00:17:15,567 --> 00:17:16,567
[in normal voice]
Let's build this, man.
503
00:17:16,567 --> 00:17:18,367
[Hugo] Handmade tortillas
right here.
504
00:17:18,367 --> 00:17:20,467
The fried cheese.
We like to call this
the costra.
505
00:17:20,467 --> 00:17:21,967
-[Guy] The costra. Okay.
-[Hugo] Yes.
506
00:17:21,967 --> 00:17:23,000
[Guy] So, we're gonna sear it,
507
00:17:23,000 --> 00:17:24,266
then throw it
on the tortillas.
508
00:17:24,266 --> 00:17:25,667
[Hugo] Flip it around, yeah.
509
00:17:25,667 --> 00:17:27,400
-Food coma.
-[Hugo] This is
Desebrada de Res.
510
00:17:27,400 --> 00:17:28,767
I know you're jealous
right now.
511
00:17:28,767 --> 00:17:30,000
Zesty slaw, crema.
512
00:17:30,000 --> 00:17:31,767
-And then the salsa de brava.
-Salsa de brava.
513
00:17:31,767 --> 00:17:34,600
[Guy] You don't typically see
corn tortillas
514
00:17:34,600 --> 00:17:36,500
that are in the flour
tortilla size.
515
00:17:36,500 --> 00:17:39,200
That weighs easily a pound.
516
00:17:40,667 --> 00:17:42,667
The national anthem
of deliciousness
517
00:17:42,667 --> 00:17:44,000
is playing in my head
right now.
518
00:17:44,000 --> 00:17:45,500
This is ridiculous.
519
00:17:47,266 --> 00:17:49,100
The zesty slaw, delicious.
520
00:17:49,100 --> 00:17:51,467
The salsa ties it
all together.
521
00:17:51,467 --> 00:17:52,667
Great tortilla.
522
00:17:52,667 --> 00:17:54,300
And then the creaminess
and the richness
523
00:17:54,300 --> 00:17:56,400
of that caramelized cheese.
524
00:17:58,100 --> 00:18:01,700
It's just a really
perfectly balanced taco.
525
00:18:01,867 --> 00:18:03,033
Delicious.
526
00:18:03,667 --> 00:18:05,166
[waitress] Quesadilla
Desebrada De Res.
527
00:18:05,166 --> 00:18:07,100
It's fantastic,
it's really tender.
528
00:18:07,100 --> 00:18:09,600
It's got a little bit
of sweetness to it
with some spice too.
529
00:18:09,600 --> 00:18:11,567
And they're consistently
always good.
530
00:18:11,567 --> 00:18:14,166
So, when he said
he was bringing you over
to a taco joint,
531
00:18:14,166 --> 00:18:15,867
in an old gas station,
what do you think?
532
00:18:15,867 --> 00:18:17,367
I already knew
what time it was.
533
00:18:17,367 --> 00:18:19,667
-You already knew
what time it was.
-[all laughing]
534
00:18:19,667 --> 00:18:23,800
They're doing stuff here that
isn't really what the normal
taco places do.
535
00:18:23,800 --> 00:18:25,367
In California,
the tacos are that big.
536
00:18:25,367 --> 00:18:26,967
In Mexico,
the tacos are that big.
537
00:18:26,967 --> 00:18:29,600
-Those are mini tacos.
[laughs]
-[Guy] Mini tacos?
538
00:18:29,600 --> 00:18:31,367
-Yes.
-That's ridiculous.
539
00:18:31,367 --> 00:18:33,266
Coming out, I got a taco lupe.
540
00:18:33,266 --> 00:18:35,967
Lupe taco is a great option
for vegetarians.
541
00:18:35,967 --> 00:18:38,300
It's got some frijoles
on there, corn.
542
00:18:38,300 --> 00:18:40,166
And the tortilla's made
out of spinach and nopal.
543
00:18:40,166 --> 00:18:43,000
Once you pick it up,
you cannot put
that thing down.
544
00:18:43,000 --> 00:18:44,133
What are we gonna make now?
545
00:18:44,133 --> 00:18:46,600
The taco lupe,
named after one
of my favorite aunts.
546
00:18:46,600 --> 00:18:49,000
-So, I soak
my black beans overnight.
-[Guy] Okay?
547
00:18:49,000 --> 00:18:52,667
[Hugo] White onion here,
salt, garlic,
cover it with some water.
548
00:18:52,667 --> 00:18:54,000
This is gonna cook
for about two hours?
549
00:18:54,000 --> 00:18:55,166
-[Hugo] Yes.
-[Guy] What's our next step?
550
00:18:55,166 --> 00:18:56,200
Lupe salsa.
551
00:18:56,200 --> 00:18:59,166
Water in here,
fresh jalapenos,
Mexican squash.
552
00:18:59,166 --> 00:19:00,467
Then in a separate pot,
553
00:19:00,467 --> 00:19:02,867
I have avocado oil,
chili serrano.
554
00:19:02,867 --> 00:19:05,867
Let this boil for about
five to 10 minutes.
555
00:19:05,867 --> 00:19:09,567
To the blender, onion, garlic,
the cilantro and some salt.
556
00:19:09,567 --> 00:19:11,700
This salsa is meant
to be creamy.
557
00:19:12,867 --> 00:19:15,000
Oh, it's delicious.
Tortilla time.
558
00:19:15,000 --> 00:19:17,000
We'll start with
the nopales spinach?
559
00:19:17,000 --> 00:19:18,000
Then add some water.
560
00:19:18,000 --> 00:19:20,000
[Guy] This is going
in the masa.
561
00:19:20,000 --> 00:19:21,166
mix this up by hand,
562
00:19:21,166 --> 00:19:22,066
and then we'll start
pressing 'em out,
563
00:19:22,066 --> 00:19:23,266
-getting 'em on the flattop.
-[Hugo] Yes.
564
00:19:23,266 --> 00:19:24,567
[Guy] All right, man.
Let's do this.
565
00:19:24,567 --> 00:19:26,500
-Pico de gallo right here.
-We're gonna cook
the pico de gallo.
566
00:19:26,500 --> 00:19:27,667
Little bit of oil right there.
567
00:19:27,667 --> 00:19:30,000
Blanched calabacita,
some corn.
568
00:19:30,000 --> 00:19:33,000
I got a little pepper,
a little onion and garlic.
569
00:19:33,000 --> 00:19:34,800
Black beans, queso fresco.
570
00:19:34,800 --> 00:19:36,934
The lupe salsa
that everybody loves.
571
00:19:41,266 --> 00:19:43,500
When somebody says,
"We have a vegetarian taco,"
572
00:19:43,500 --> 00:19:46,667
it usually means, like,
we've got all this great stuff
573
00:19:46,667 --> 00:19:48,867
and then we also have
one of those.
574
00:19:48,867 --> 00:19:51,967
If all you sold was that taco,
flying down the street.
575
00:19:51,967 --> 00:19:53,200
The fact that
you picked this up
576
00:19:53,200 --> 00:19:55,000
from working with your aunts
and your mom,
577
00:19:55,000 --> 00:19:58,200
and you know
how to build that flavor
and build that texture.
578
00:20:00,100 --> 00:20:01,400
The pop of the corn,
579
00:20:01,400 --> 00:20:03,700
the meatiness
of the calabacita,
580
00:20:03,700 --> 00:20:06,100
the creaminess
of the lupe salsa,
581
00:20:06,100 --> 00:20:07,700
the heat from the serrano,
582
00:20:07,700 --> 00:20:10,600
the handmade tortilla,
the size of it, delicious.
583
00:20:11,367 --> 00:20:12,500
Lupe taco.
584
00:20:12,500 --> 00:20:14,900
The black beans and the tacos,
they're just delicious.
585
00:20:14,900 --> 00:20:17,000
[man] It has a crispness
and a freshness.
586
00:20:17,000 --> 00:20:18,867
It's spicy. It's really good.
587
00:20:18,867 --> 00:20:20,567
One Carmen and one Irma.
588
00:20:20,567 --> 00:20:22,266
[man 2] You can't go wrong
with anything on the menu.
589
00:20:22,266 --> 00:20:25,300
It's the greatest taco place
on Earth.
590
00:20:25,300 --> 00:20:29,767
What you're doing
is a different level
than I have seen in tacos.
591
00:20:29,767 --> 00:20:31,800
-Thank you.
-Watch out for this guy.
592
00:20:33,467 --> 00:20:35,867
So, is this a great road trip
or what?
593
00:20:35,867 --> 00:20:36,967
But don't you worry.
594
00:20:36,967 --> 00:20:39,867
I got plenty more joints
to find all over this country.
595
00:20:39,867 --> 00:20:41,367
I'll be looking for you
next time
596
00:20:41,367 --> 00:20:44,233
on Diners, Drive-Ins,
and Dives.
597
00:20:45,266 --> 00:20:46,800
Careful with the salsa.
598
00:20:46,800 --> 00:20:47,900
When you get on a plane,
599
00:20:47,900 --> 00:20:49,166
do you ever walk up
to the cockpit
600
00:20:49,166 --> 00:20:50,233
and say to the pilot,
601
00:20:50,233 --> 00:20:51,867
"Now be careful when you fly
through those clouds."
602
00:20:51,867 --> 00:20:53,266
-[laughs] No.
-[Guy] No?
603
00:20:53,266 --> 00:20:55,266
Then you don't tell
a trained professional
604
00:20:55,266 --> 00:20:56,767
how to manage his hot salsa.
605
00:20:56,767 --> 00:20:58,467
[clicks tongue]
606
00:20:58,467 --> 00:21:00,166
-Chef.
-[both laugh]