1 00:00:01,601 --> 00:00:02,868 Hey, I'm Guy Fieri, and you know what I need? 2 00:00:03,033 --> 00:00:05,467 I need you riding shotgun. I'm on my way to Flavortown. 3 00:00:05,634 --> 00:00:08,467 This is "Diners, Drive-Ins, and Dives." 4 00:00:08,634 --> 00:00:10,200 This trip... 5 00:00:10,367 --> 00:00:12,000 You can smell how good this is right now. 6 00:00:12,167 --> 00:00:13,467 ...we're taking Flavortown... 7 00:00:13,634 --> 00:00:15,000 Oh, that's so good. 8 00:00:15,167 --> 00:00:17,067 ...into a whole world of flavor. 9 00:00:17,234 --> 00:00:19,501 Oh, that's my kind of dish right there. 10 00:00:19,667 --> 00:00:21,667 There's leveled-up Latin in Asheville... 11 00:00:21,834 --> 00:00:22,868 This is a real art. 12 00:00:23,868 --> 00:00:26,200 ...an international sensation in Canada... 13 00:00:26,367 --> 00:00:28,901 That's some genius work right there, buddy. 14 00:00:29,067 --> 00:00:30,901 ...and top-notch Thai in Reno... 15 00:00:31,067 --> 00:00:32,501 My mouth is watering. 16 00:00:32,667 --> 00:00:33,968 ...good for the stomach... 17 00:00:34,133 --> 00:00:35,367 I would eat here every single day. 18 00:00:35,534 --> 00:00:36,501 ...and the soul. 19 00:00:36,667 --> 00:00:38,467 My makeup. 20 00:00:38,634 --> 00:00:40,267 Mine, too. 21 00:00:40,434 --> 00:00:42,100 That's all right here, right now, 22 00:00:42,267 --> 00:00:44,868 on "Diners, Drive-Ins, and Dives." 23 00:00:45,033 --> 00:00:46,968 [theme music plays] 24 00:00:56,767 --> 00:00:58,667 You know, I don't think it's any big surprise by now 25 00:00:58,834 --> 00:01:01,267 that I'm a huge Asian food fan. In particular, Thai. 26 00:01:01,434 --> 00:01:02,634 I love Thai food. 27 00:01:02,634 --> 00:01:05,267 And I think I've had just about every different style 28 00:01:05,434 --> 00:01:07,868 of Thai food, except for the street food. 29 00:01:08,033 --> 00:01:10,100 I always want to go to Thailand and go to all those carts. 30 00:01:10,267 --> 00:01:12,100 Well, I hear about a husband and wife team here in Reno 31 00:01:12,267 --> 00:01:14,267 where they're taking Thai street food 32 00:01:14,434 --> 00:01:17,467 inside a restaurant. Oh, that's my kind of jam. 33 00:01:17,634 --> 00:01:18,567 This is Moo Dang. 34 00:01:20,000 --> 00:01:21,167 Crab fried rice. 35 00:01:21,334 --> 00:01:23,567 It's the best Thai food in town. 36 00:01:23,734 --> 00:01:25,033 [server] Crispy papaya salad. 37 00:01:25,200 --> 00:01:27,701 Your taste buds are just going to go on an absolute journey. 38 00:01:27,868 --> 00:01:29,167 It's our favorite spot. 39 00:01:29,167 --> 00:01:31,801 You can get what you can get on the street in Thailand here. 40 00:01:31,968 --> 00:01:35,000 [Guy] Which is what chef and owner Opal Rahm was craving from home 41 00:01:35,167 --> 00:01:37,367 when she bought this joint with her husband, John. 42 00:01:37,534 --> 00:01:40,100 -Is this a cart from Thailand? -Yeah, we imported it, yeah. 43 00:01:40,267 --> 00:01:42,567 We want to bring the street food to America. 44 00:01:42,734 --> 00:01:44,667 -What are we making today? -Moo Dang soup. 45 00:01:44,834 --> 00:01:45,868 She's so excited. 46 00:01:46,033 --> 00:01:47,567 It's more than just noodle soup. 47 00:01:47,734 --> 00:01:49,868 It has pork in it and all the different toppings. 48 00:01:50,033 --> 00:01:51,000 It's very flavorful. 49 00:01:51,167 --> 00:01:53,467 Are you ready for the delicious soup? 50 00:01:53,634 --> 00:01:55,868 -My mouth is watering. -We're making the broth. 51 00:01:56,033 --> 00:01:58,000 -Pork bone -- yes. -[Guy] Chicken carcass, right? 52 00:01:58,167 --> 00:01:59,501 -Whole onion. -[Opal] Daikon. 53 00:01:59,667 --> 00:02:01,100 -Carrot. -And then a sachet. 54 00:02:01,267 --> 00:02:02,767 -[Opal] Garlic. -[Guy] White pepper. 55 00:02:02,934 --> 00:02:06,100 [Opal] Cilantro stems in the pot, some salt. 56 00:02:06,267 --> 00:02:09,267 -Hard rock sugar. -[Opal] Mushroom soy sauce. 57 00:02:09,434 --> 00:02:10,868 Oh, that's so good. 58 00:02:11,033 --> 00:02:11,968 How long is this going to simmer? 59 00:02:12,133 --> 00:02:13,467 [Opal] A couple hours. 60 00:02:13,634 --> 00:02:16,267 We're going to make the marinade sauce for the red roast pork. 61 00:02:16,434 --> 00:02:18,701 -Sesame oil. -[Guy] I got to write that down. 62 00:02:18,868 --> 00:02:20,200 What? You guys do this at home. 63 00:02:20,367 --> 00:02:22,567 -Why can't I do this? -[Opal] Thai black soy sauce. 64 00:02:22,734 --> 00:02:23,968 [Guy] Oh, yeah. I don't have that one. 65 00:02:24,133 --> 00:02:26,868 -I can fanboy a little bit. -[Opal] Mushroom soy sauce. 66 00:02:27,033 --> 00:02:29,400 Is mushroom soy one of the primary soys in Thai? 67 00:02:29,567 --> 00:02:31,300 Yeah, yeah. Honey. 68 00:02:31,467 --> 00:02:32,467 Seasoning soy. 69 00:02:32,634 --> 00:02:33,767 Oil. Sugar. 70 00:02:33,934 --> 00:02:34,868 -[Guy] Garlic. -[Opal] Yes. 71 00:02:35,033 --> 00:02:36,067 -[Guy] Chinese five spice. -[Opal] Yes. 72 00:02:36,234 --> 00:02:37,901 They call this in Chinese "Char Siu." 73 00:02:38,067 --> 00:02:39,501 And what's the Thai version name? 74 00:02:39,667 --> 00:02:41,467 -Moo Dang. -Moo Dang, the shirt. 75 00:02:41,634 --> 00:02:43,100 -We're cooking the shirt. -[Opal] Yeah. 76 00:02:43,267 --> 00:02:46,100 The pork loin, I'm going to tenderize it, old school. 77 00:02:46,267 --> 00:02:48,167 Who taught you to cook the most, your mom? 78 00:02:48,334 --> 00:02:50,400 -She very good cook. -[Guy] Would she be proud of you now? 79 00:02:50,567 --> 00:02:52,000 She probably not be proud. 80 00:02:52,167 --> 00:02:55,667 Because I have a master's degree, she expected more. 81 00:02:55,834 --> 00:02:57,767 Time out -- in what? 82 00:02:57,934 --> 00:02:59,667 Biochemistry. 83 00:02:59,834 --> 00:03:02,501 Today, my mom going to be super proud. 84 00:03:02,667 --> 00:03:04,267 -Everybody's going to love you. -I know. 85 00:03:04,434 --> 00:03:06,267 [laughing] 86 00:03:06,434 --> 00:03:08,601 [Opal] We're gonna marinate overnight, and then we're gonna add 87 00:03:08,767 --> 00:03:11,501 ginger, and then the color. -So just regular food coloring. 88 00:03:11,667 --> 00:03:13,000 [Opal] And then marinate it another night. 89 00:03:13,167 --> 00:03:14,367 [Guy] And then we're gonna roast -- what temperature? 90 00:03:14,534 --> 00:03:16,667 [Opal] 450 for an hour. 91 00:03:16,834 --> 00:03:18,467 Now I'm gonna make you the wonton. 92 00:03:18,634 --> 00:03:20,767 I can eat my body weight in wonton. 93 00:03:20,934 --> 00:03:21,868 That's a lot. 94 00:03:22,033 --> 00:03:23,167 What are you even trying to say? 95 00:03:23,334 --> 00:03:26,701 Oh, no, you in shape and very handsome. 96 00:03:26,868 --> 00:03:29,367 OK, we're gonna start with the minced pork. 97 00:03:29,534 --> 00:03:32,000 Add some garlic, cilantro stem, 98 00:03:32,167 --> 00:03:33,868 salt, white pepper. -White pepper. 99 00:03:34,033 --> 00:03:36,400 [Opal] Mushroom soy sauce Seasoning soy sauce. 100 00:03:36,567 --> 00:03:38,100 -[Guy] OK. -[Opal] Sesame oil. 101 00:03:38,267 --> 00:03:42,667 Water to the food processor. The texture is very smooth. 102 00:03:42,834 --> 00:03:45,667 Now we're going to wrap our wonton meat and then... 103 00:03:45,834 --> 00:03:47,067 -A little water? -Yeah, on the edge 104 00:03:47,234 --> 00:03:48,467 and then close them. 105 00:03:48,467 --> 00:03:52,267 It's gonna look cute like this. Yeah -- wow, you hired. 106 00:03:52,434 --> 00:03:53,467 -The moment of the truth. -OK. 107 00:03:53,634 --> 00:03:54,767 -[Opal] You want to taste it? -[Guy] OK. 108 00:03:56,467 --> 00:03:58,601 Delicious, you really taste the ginger come in. 109 00:03:58,767 --> 00:04:01,501 And then we're ready to cook the Moo Dang soup for you. 110 00:04:01,667 --> 00:04:02,868 [Guy] Pull the stock right off the stove. 111 00:04:03,033 --> 00:04:05,100 [Opal] Yeah -- wonton in our hot boiling water. 112 00:04:05,267 --> 00:04:07,167 -[both] Bean sprouts. -[Guy] Baby bok choy. 113 00:04:07,334 --> 00:04:09,501 [Opal] 30 seconds. Cook the noodle. 114 00:04:09,667 --> 00:04:11,767 [Guy] Cook that ground pork right there in that broth. 115 00:04:11,934 --> 00:04:13,667 -I'm gonna season it for you. -OK. 116 00:04:13,834 --> 00:04:16,267 Mushroom soy, fish sauce, some sugar, 117 00:04:16,434 --> 00:04:18,767 a little bit of vinegar. -A lot going on for one soup. 118 00:04:18,934 --> 00:04:20,033 [Opal] Here's the noodle. 119 00:04:20,033 --> 00:04:22,901 Roasted pork, put the broth in. Add the wonton. 120 00:04:23,067 --> 00:04:25,100 -Garlic, oil, cilantro. -Green onion. 121 00:04:25,267 --> 00:04:27,467 Yeah -- chili flakes. Bon appétit. 122 00:04:30,467 --> 00:04:31,467 It's fantastic. 123 00:04:32,467 --> 00:04:34,868 This is new for me. It reminds me of pho. 124 00:04:35,033 --> 00:04:35,901 [Opal] Mmm-hmm. 125 00:04:36,067 --> 00:04:37,400 [Guy] Reminds me of wonton soup, 126 00:04:37,567 --> 00:04:40,467 but it has the spice and the kick of Thai food. 127 00:04:41,968 --> 00:04:43,667 There's a little bit of silkiness that you're getting 128 00:04:43,834 --> 00:04:45,267 from when you cook the ground pork. 129 00:04:45,434 --> 00:04:47,901 -[Opal] Mm-hmm. -[Guy] It does have a touch of sweetness. 130 00:04:48,067 --> 00:04:49,968 That is some of the best soup I've ever had. 131 00:04:50,133 --> 00:04:51,868 Really delicious. 132 00:04:52,033 --> 00:04:53,167 Your Moo Dang soup. 133 00:04:53,334 --> 00:04:55,067 It is kind of in a class of its own. 134 00:04:55,234 --> 00:04:56,467 [client 1] The ground pork is great. 135 00:04:56,634 --> 00:04:58,300 It just adds a nice, different texture. 136 00:04:58,467 --> 00:04:59,767 [client 2] You've got to get it fully loaded, too. 137 00:04:59,934 --> 00:05:02,100 It's the fried prawns and crab meat added to it. 138 00:05:02,267 --> 00:05:03,801 Yeah, I don't think I was offered it that way. 139 00:05:03,968 --> 00:05:05,667 What was up with that, Opal? 140 00:05:05,834 --> 00:05:07,200 [client 3] We ate at other Thai places. 141 00:05:07,367 --> 00:05:08,501 It just does not compare to this. 142 00:05:08,667 --> 00:05:10,367 [Opal] Prig Gaeng Moo Krob, order up. 143 00:05:10,534 --> 00:05:13,000 You can go with the signature dish here with the pork belly. 144 00:05:13,167 --> 00:05:14,868 You're just going to be satisfied from beginning to end. 145 00:05:15,033 --> 00:05:16,167 [Guy] What are you going to make me? 146 00:05:16,334 --> 00:05:18,367 -Prig Gaeng Moo Krob. -[Guy] Pork belly. 147 00:05:18,534 --> 00:05:20,100 [Opal] Put them in the hot boiling water. 148 00:05:20,267 --> 00:05:21,767 -30 minutes. -[Guy] Out of the water. 149 00:05:21,934 --> 00:05:24,267 I'm going to tenderize them, score them. 150 00:05:24,434 --> 00:05:25,701 -[Guy] White vinegar. -[Opal] Salt. 151 00:05:25,701 --> 00:05:29,267 [Guy] Put in the oven two hour 15 minutes, 350 degree. 152 00:05:29,434 --> 00:05:30,467 [Guy] Slice the pork. 153 00:05:30,467 --> 00:05:31,801 [Opal] And then we're going to deep fry it. 154 00:05:31,968 --> 00:05:33,067 [Guy] OK. 155 00:05:33,067 --> 00:05:34,868 And now we're going to make the stir fry sauce. 156 00:05:35,033 --> 00:05:37,467 Start with the oyster sauce, mushroom soy sauce, 157 00:05:37,634 --> 00:05:39,200 seasoning soy sauce. -Some fish sauce. 158 00:05:39,367 --> 00:05:41,200 -Yeah, sugar. -[Guy] Just a touch. 159 00:05:41,367 --> 00:05:42,901 [Opal] The wok is very hot. 160 00:05:43,067 --> 00:05:46,000 Oil, a little bit of garlic, red chili paste. 161 00:05:46,167 --> 00:05:47,567 This is the stir fry sauce 162 00:05:47,734 --> 00:05:48,801 that we make. -[Guy] Right, the special sauce. 163 00:05:48,968 --> 00:05:51,400 Fish sauce, sugar, chili paste with oil. 164 00:05:51,567 --> 00:05:53,467 Which is different than the chili paste you just added. 165 00:05:53,634 --> 00:05:57,300 [Opal] Yeah, soup stock that we make, green beans, pork belly, 166 00:05:57,467 --> 00:05:59,701 curry lime leaves. Do you like spicy? 167 00:05:59,868 --> 00:06:02,400 -I like spicy -- sorry. -"Sorry." 168 00:06:02,567 --> 00:06:04,300 Oh, that's my kind of dish right there. 169 00:06:04,467 --> 00:06:06,300 More curry lime leaves. 170 00:06:08,767 --> 00:06:10,901 [Guy] You cooked the pork perfectly, tender. 171 00:06:11,067 --> 00:06:12,100 Got a nice crunch on the outside. 172 00:06:12,267 --> 00:06:13,167 And the sauce... 173 00:06:14,567 --> 00:06:16,467 You get the salty. You get the sweet. 174 00:06:16,634 --> 00:06:19,267 But I'm sorry, you said spicy. 175 00:06:19,434 --> 00:06:21,467 -It not? -No, Opal -- 176 00:06:21,634 --> 00:06:23,367 you put it in thinking you were going to get me. 177 00:06:23,534 --> 00:06:25,467 I -- yeah, it not spicy. Eat more. 178 00:06:25,634 --> 00:06:27,300 I'm eating as fast as I can. 179 00:06:27,467 --> 00:06:28,601 I would eat here every single day. 180 00:06:28,767 --> 00:06:29,767 I really mean that. 181 00:06:30,767 --> 00:06:32,000 Prig Gaeng Moo Krob for you. 182 00:06:32,167 --> 00:06:33,868 The pork in it is so good. 183 00:06:34,033 --> 00:06:35,667 Almost like a spicy bacon. 184 00:06:35,834 --> 00:06:37,367 [client] Great texture with the crunch of the vegetables. 185 00:06:37,534 --> 00:06:38,567 I think it's delicious. 186 00:06:38,734 --> 00:06:40,000 And the crab fried rice. 187 00:06:40,167 --> 00:06:42,300 We love it, and it's like our place. 188 00:06:42,467 --> 00:06:44,567 [Guy] It's not just the food. It's the experience. 189 00:06:44,734 --> 00:06:46,801 It's your representation of the Thai culture. 190 00:06:46,968 --> 00:06:49,100 You should be very proud of yourself, and I want your mom 191 00:06:49,267 --> 00:06:50,767 to see this, and she's going to be proud. 192 00:06:50,934 --> 00:06:53,267 -Thank you so much. -You're making me cry now. 193 00:06:53,434 --> 00:06:57,000 -My makeup. -Mine too! 194 00:06:58,167 --> 00:07:01,167 Up next, a bomb brunch spot in Calgary, Canada... 195 00:07:01,334 --> 00:07:02,300 Delicious! 196 00:07:02,467 --> 00:07:04,000 ...putting their creative global touch... 197 00:07:04,167 --> 00:07:06,367 -Just flavor on top of flavor on top of flavor. -Yeah. 198 00:07:06,534 --> 00:07:08,000 ...into chefed up classics... 199 00:07:08,167 --> 00:07:10,000 I've never made French toast this way in my life. 200 00:07:10,167 --> 00:07:11,534 You're a gangster. 201 00:07:14,000 --> 00:07:15,267 -Green bean and bell pepper. -Green bean and bell pepper. 202 00:07:15,434 --> 00:07:16,567 Green bell pepper or what color? 203 00:07:16,734 --> 00:07:18,767 -Two color. -Two -- oh, just for me, right? 204 00:07:18,934 --> 00:07:21,167 -Yeah -- no, for every customer... -And... 205 00:07:21,334 --> 00:07:22,467 ...for Moo Dang. -Say just for me. 206 00:07:22,634 --> 00:07:23,567 -[indistinct], OK. -Oh, OK. 207 00:07:23,734 --> 00:07:25,067 -Just for him. -Just for me. 208 00:07:26,567 --> 00:07:28,000 [rock music plays] 209 00:07:28,167 --> 00:07:30,167 You know, for most folks, breakfast is probably one 210 00:07:30,334 --> 00:07:32,067 of the most popular meals of the day. 211 00:07:32,234 --> 00:07:34,467 Me, not so much. I'm not a huge egg person. 212 00:07:34,634 --> 00:07:36,167 But listen, for me to go check out 213 00:07:36,334 --> 00:07:37,868 a breakfast joint on "Triple D," 214 00:07:38,033 --> 00:07:40,000 it's got to be next level. I'm here in Calgary, Canada. 215 00:07:40,167 --> 00:07:41,400 I've heard about this chef. 216 00:07:41,400 --> 00:07:44,467 This guy has got worlds of experience, cooked all over, 217 00:07:44,634 --> 00:07:46,501 but he came together to do his own little place, 218 00:07:46,667 --> 00:07:49,000 and it's tiny, less than 1,000 square feet, but his love 219 00:07:49,167 --> 00:07:51,000 affair with food is next level. 220 00:07:51,167 --> 00:07:52,200 This is Namo. 221 00:07:53,467 --> 00:07:55,000 Two classics, table three. 222 00:07:55,167 --> 00:07:57,868 Namo's definitely my favorite brunch spot in Calgary. 223 00:07:58,033 --> 00:07:59,400 There's so much on the menu. 224 00:07:59,567 --> 00:08:01,601 I love that you can get things from around the world. 225 00:08:01,767 --> 00:08:03,801 Butter chicken and a lox Bene. 226 00:08:03,968 --> 00:08:06,601 Ashish is really good at trying different things. 227 00:08:06,767 --> 00:08:09,701 [Guy] We're talking about Chef Ashish Damle, who went from India 228 00:08:09,868 --> 00:08:12,601 to cruise ships to hotels and restaurants before setting up 229 00:08:12,767 --> 00:08:15,767 shop with his wife, Mira, here in Calgary. 230 00:08:15,934 --> 00:08:17,000 You've cooked all over the world. 231 00:08:17,167 --> 00:08:19,000 -Yes. -But you weren't going to be a cook. 232 00:08:19,167 --> 00:08:21,167 Either you're a doctor, a lawyer, or a failure. 233 00:08:21,334 --> 00:08:23,167 There's only three ways that it goes in India. 234 00:08:23,334 --> 00:08:24,767 -[Guy] What did your family say? -Yeah. 235 00:08:24,934 --> 00:08:26,367 Well, they were not happy at the first time. 236 00:08:26,534 --> 00:08:27,667 [laughing] 237 00:08:27,667 --> 00:08:30,100 I like to call my menu as a journal of my travels, 238 00:08:30,267 --> 00:08:32,501 and I've done a fair bit of it. -What are we cooking today? 239 00:08:32,667 --> 00:08:34,000 Duck Confit Monte Cristo. 240 00:08:34,167 --> 00:08:36,067 I have the Duck Confit Monte Cristo. 241 00:08:36,234 --> 00:08:38,167 [client 1] I've never had duck in brunch before, 242 00:08:38,334 --> 00:08:40,767 and I feel like I'm set for the day. 243 00:08:40,934 --> 00:08:44,501 [client 2] It's stacked French toast, maple syrup, arugula, 244 00:08:44,667 --> 00:08:46,868 with the bacon, topped with Hollandaise. 245 00:08:47,033 --> 00:08:49,000 -It's really delicious. -Duck confit. 246 00:08:49,167 --> 00:08:51,167 So duck legs, and then we cure them 247 00:08:51,334 --> 00:08:54,467 with Chinese five-spice powder, bay leaf powder, salt. 248 00:08:54,634 --> 00:08:56,267 We let it cure 24 hours. 249 00:08:56,434 --> 00:08:58,400 [Guy] Then we'll submerge it in the duck fat, low and slow. 250 00:08:58,567 --> 00:09:00,567 -What temp? -[Ashish] 260 overnight. 251 00:09:00,734 --> 00:09:03,267 [Guy] Shred the meat, reserve the fat, strain it, 252 00:09:03,434 --> 00:09:04,300 and it goes again. 253 00:09:04,467 --> 00:09:05,734 -Yeah. -I love it. 254 00:09:05,734 --> 00:09:07,801 -Just flavor on top of flavor on top of flavor. -Yeah. 255 00:09:07,968 --> 00:09:09,501 What else is going with this Monte Cristo? 256 00:09:09,667 --> 00:09:10,567 [Ashish] Hollandaise. 257 00:09:10,734 --> 00:09:12,167 So we do it a little differently. 258 00:09:12,334 --> 00:09:14,601 Egg yolks, salted butter, brown butter. 259 00:09:14,767 --> 00:09:18,467 That will go in the sous vide set at 150 degrees 260 00:09:18,634 --> 00:09:20,400 for about 40 minutes. 261 00:09:20,567 --> 00:09:21,667 [Guy] You're going to temper this 262 00:09:21,834 --> 00:09:23,701 to the exact temperature you want it. 263 00:09:23,868 --> 00:09:25,801 Then you're going to come in with an immersion blender. 264 00:09:25,968 --> 00:09:29,467 Touch more salt, lemon juice, basil oil, touch of cream. 265 00:09:29,634 --> 00:09:31,868 [Guy] That's some genius work right there, buddy. 266 00:09:32,033 --> 00:09:34,067 -So what's after this? -[Ashish] Bacon jam component. 267 00:09:34,234 --> 00:09:35,400 [Guy] So a little par-cooked bacon. 268 00:09:35,567 --> 00:09:36,868 [Ashish] Wilted onions. 269 00:09:37,033 --> 00:09:38,167 [Guy] Little red chili flake. 270 00:09:38,334 --> 00:09:41,067 Rosemary, red wine vinegar, orange marmalade. 271 00:09:41,234 --> 00:09:42,467 That's something you don't see a lot anymore. 272 00:09:42,634 --> 00:09:44,567 Old people like it, and I like it. 273 00:09:44,734 --> 00:09:47,100 "Old people like it, and I like it." 274 00:09:47,267 --> 00:09:49,367 [Ashish] We're making our French toast blend. 275 00:09:49,534 --> 00:09:51,901 I mean, that is a piece of French toast right there. 276 00:09:52,067 --> 00:09:55,601 Eggs, cream, powdered sugar, and then rose water. 277 00:09:55,767 --> 00:09:57,701 I've never made French toast this way in my life. 278 00:09:57,868 --> 00:09:59,901 [Ashish] Cardamom powder. 279 00:10:00,067 --> 00:10:03,667 Let it sit for a split second, and then on to the flat top. 280 00:10:03,834 --> 00:10:05,267 This is just one dish taking up 281 00:10:05,434 --> 00:10:07,000 that much space on this flat top. 282 00:10:07,167 --> 00:10:09,267 [Ashish] Top it off with our cheese curds. 283 00:10:09,434 --> 00:10:10,968 So the Hollandaise that we made earlier. 284 00:10:11,133 --> 00:10:13,968 First piece of French toast topped with three slices 285 00:10:14,133 --> 00:10:16,667 of Applewood bacon, another French toast, 286 00:10:16,834 --> 00:10:19,167 bacon marmalade -- confit. -[Guy] And the duck confit. 287 00:10:19,334 --> 00:10:21,667 More Hollandaise just for good measure. 288 00:10:21,834 --> 00:10:24,000 Eggs to liking, and then because it's so rich, 289 00:10:24,167 --> 00:10:26,000 we top it off with, like, an arugula salad. 290 00:10:26,167 --> 00:10:28,467 Parmesan, drizzle with balsamic, 291 00:10:28,634 --> 00:10:30,767 and then your maple syrup, of course. 292 00:10:30,934 --> 00:10:33,367 And that's our Duck Confit Monte Cristo. 293 00:10:33,534 --> 00:10:34,667 Boy, that's creative. 294 00:10:34,834 --> 00:10:37,000 I would highly recommend maple syrup on top. 295 00:10:37,167 --> 00:10:38,300 I haven't even had one bite yet, 296 00:10:38,467 --> 00:10:39,601 and you're already telling me how to eat it. 297 00:10:43,767 --> 00:10:47,100 The confit duck is next level. 298 00:10:49,100 --> 00:10:52,868 There's so many factors to this, from the spot on Hollandaise. 299 00:10:54,167 --> 00:10:56,400 That is a mature French toast. 300 00:10:56,567 --> 00:11:00,701 Not overly sweet, but rich, like a custard. 301 00:11:00,868 --> 00:11:04,267 Savory, creamy. What adds that little -- 302 00:11:05,901 --> 00:11:08,567 kiss at the end is the salad. Delicious! 303 00:11:08,734 --> 00:11:10,467 -Thank you. -You're a gangster. 304 00:11:10,634 --> 00:11:13,567 -Confit Montecristo, -Namo's Hollandaise is unreal. 305 00:11:13,734 --> 00:11:15,767 It's creamy, it's delicious. 306 00:11:15,934 --> 00:11:18,067 Like, on point. Just look at this confit. 307 00:11:18,234 --> 00:11:20,000 I would never be able to finish the whole thing myself. 308 00:11:20,167 --> 00:11:21,100 I'd take half of it home. 309 00:11:21,267 --> 00:11:22,467 [Ashish] Lamb burger, please. 310 00:11:22,634 --> 00:11:25,067 There's so many different amazing dishes here 311 00:11:25,234 --> 00:11:27,267 that you can get in such a small space. 312 00:11:27,434 --> 00:11:28,701 Is there another kitchen anywhere? 313 00:11:28,868 --> 00:11:31,067 -No, this is it. -[Guy] You guys want a tour? 314 00:11:31,234 --> 00:11:33,100 Ohh, OK, there we are -- back. 315 00:11:33,267 --> 00:11:34,701 -What are we going to do next? -We'll make our... 316 00:11:34,868 --> 00:11:36,067 -No, no, no, no, don't tell me. -Oh! 317 00:11:36,234 --> 00:11:37,300 When we come back, we'll find out what else 318 00:11:37,467 --> 00:11:38,467 chef has up his sleeve. 319 00:11:42,968 --> 00:11:44,868 [soft rock plays] 320 00:11:45,033 --> 00:11:47,267 Welcome back, "Triple D." Hanging out in Calgary, Canada 321 00:11:47,434 --> 00:11:49,701 with Chef Ashish at Namo. 322 00:11:49,868 --> 00:11:51,400 Ferrero French toast for the kiddo. 323 00:11:51,567 --> 00:11:54,267 You can get flavors from Asia, the Middle East, 324 00:11:54,434 --> 00:11:57,200 more Western flavors. Everything is great. 325 00:11:57,367 --> 00:11:59,067 [Ashish] Fish and chips for table 14, please. 326 00:11:59,234 --> 00:12:01,467 Today, I had the Nomad fish and chips. 327 00:12:01,634 --> 00:12:03,167 It was so good. 328 00:12:03,334 --> 00:12:05,367 [client] The tartar sauce, it's different than other tartar sauce 329 00:12:05,534 --> 00:12:07,367 I've had in the past because it has some 330 00:12:07,534 --> 00:12:09,167 different vegetables in there. 331 00:12:09,334 --> 00:12:11,968 It's this bright, beautiful, yellow turmeric color. 332 00:12:12,133 --> 00:12:14,000 This doesn't look like any fish and chips we make. 333 00:12:14,167 --> 00:12:15,467 Yeah -- ginger garlic paste. 334 00:12:15,634 --> 00:12:16,767 -Garam masala. -[Guy] Garam masala. 335 00:12:16,934 --> 00:12:18,167 Ground fennel powder, 336 00:12:18,334 --> 00:12:19,767 turmeric, Kashmiri chili. -[Guy] Turmeric. 337 00:12:19,934 --> 00:12:21,901 You gotta smell how good this is right now. 338 00:12:22,067 --> 00:12:24,400 Salt, lemon juice, curry leaf powder. 339 00:12:24,567 --> 00:12:25,868 And then we're gonna smear this all over the -- 340 00:12:26,033 --> 00:12:27,234 [Ashish] All over the fish. 341 00:12:27,234 --> 00:12:29,567 -Today, we have Icelandic cod. -And what's our batter? 342 00:12:29,734 --> 00:12:32,767 [Ashish] Gram flour, rice flour, turmeric powder, garam masala, 343 00:12:32,934 --> 00:12:34,767 baking powder, touch of black pepper, 344 00:12:34,934 --> 00:12:38,467 Kashmiri chili powder as well. We add water to this dry blend. 345 00:12:38,634 --> 00:12:41,000 -[Guy] So you get that beautiful golden color. -[Ashish] Golden color. 346 00:12:41,167 --> 00:12:42,767 Fish is down. What's the next step? 347 00:12:42,934 --> 00:12:45,567 Piccalilli, so, it's British-Indian pickle. 348 00:12:45,734 --> 00:12:49,300 So we have cucumbers, carrots, cauliflower, peppers. 349 00:12:49,467 --> 00:12:52,367 Add some salt to it, let it sit and it wilts down, 350 00:12:52,534 --> 00:12:54,000 gets a little bit of salt. -[Guy] It gets a little wilted. 351 00:12:54,167 --> 00:12:55,367 There's the wet portion. 352 00:12:55,534 --> 00:12:58,567 Red wine vinegar, sugar, same old -- same old 353 00:12:58,734 --> 00:13:00,100 Indian stuff, so turmeric. 354 00:13:00,267 --> 00:13:02,267 "Same old -- same old Indian stuff." 355 00:13:02,434 --> 00:13:05,167 Kashmiri chili powder, ginger powder, garam masala, 356 00:13:05,334 --> 00:13:06,601 and then we add mustard. 357 00:13:06,767 --> 00:13:08,100 I've never heard of this in my life. 358 00:13:08,267 --> 00:13:09,300 Cornstarch. 359 00:13:09,300 --> 00:13:10,567 -Now, if you see this oil... -See it smoking. 360 00:13:10,734 --> 00:13:12,701 ...is coming to smoke, so we shut it off. 361 00:13:12,868 --> 00:13:14,467 And then we add in our vegetable. 362 00:13:14,634 --> 00:13:16,767 Piccalilli liquid is ready. When that cools down, 363 00:13:16,934 --> 00:13:18,167 we're going to put it in mason jars. 364 00:13:18,334 --> 00:13:20,667 [Guy] Seven days, chop it up into the mayonnaise. 365 00:13:20,834 --> 00:13:22,267 -[Ashish] Yep. -[Guy] Perfect! 366 00:13:22,434 --> 00:13:23,801 You and your arugula again. 367 00:13:23,968 --> 00:13:26,868 Sweet potato fries, house-made Greek seasoning. 368 00:13:28,000 --> 00:13:30,167 Fish, piccalilli tartar sauce. 369 00:13:30,334 --> 00:13:31,567 [Guy] Fried curry leaves, right? 370 00:13:31,734 --> 00:13:33,100 [Ashish] Yes, citrus candy, 371 00:13:33,267 --> 00:13:35,334 and micro greens. -[Guy] Little micro greens. 372 00:13:37,801 --> 00:13:39,801 That's no joke. The fish is perfect. 373 00:13:39,968 --> 00:13:42,100 You get a lot of batter, but it's light. 374 00:13:43,467 --> 00:13:47,501 The marination on the fish, the ginger, the garlic, 375 00:13:47,667 --> 00:13:50,901 and the curry leaf is... [clicks tongue]. 376 00:13:51,067 --> 00:13:55,167 This piccalilli tartar sauce is a meal in itself. 377 00:13:57,067 --> 00:14:00,400 It's a ton of flavor. That's elevated, man. 378 00:14:00,567 --> 00:14:01,901 [server] Fish and chips? 379 00:14:02,067 --> 00:14:03,801 [client] The outside, nice and crispy. 380 00:14:03,968 --> 00:14:05,567 Inside's nice and tender. 381 00:14:05,734 --> 00:14:07,801 It's got that turmeric flavor coming through. 382 00:14:07,968 --> 00:14:09,367 -So it's not just fish and chips. -Yes. 383 00:14:09,534 --> 00:14:10,968 -[Guy] It's that little... -Something more. 384 00:14:11,133 --> 00:14:12,067 It's delicious. 385 00:14:12,234 --> 00:14:13,567 All right, I have the Vegan Mighty Buddha. 386 00:14:13,734 --> 00:14:16,868 I love having different twists and different flavors. 387 00:14:17,033 --> 00:14:19,601 Namo definitely brings that in all their dishes. 388 00:14:19,767 --> 00:14:21,167 Whole place is next level. 389 00:14:21,334 --> 00:14:23,167 I just wish you had another level. 390 00:14:23,334 --> 00:14:25,767 Like an upstairs. Like a banquet room. 391 00:14:25,934 --> 00:14:27,467 The real deal right there. 392 00:14:29,567 --> 00:14:32,868 Coming up, a funky little joint in Asheville, North Carolina... 393 00:14:33,033 --> 00:14:34,267 That I'm impressed with. 394 00:14:34,434 --> 00:14:37,567 ...taking arepas into a totally new territory... 395 00:14:37,734 --> 00:14:38,968 You probably have never had one of these. 396 00:14:39,133 --> 00:14:40,067 But if you're going to have one, 397 00:14:40,234 --> 00:14:41,200 this, the place to come. 398 00:14:44,467 --> 00:14:46,467 [rock music plays] 399 00:14:47,601 --> 00:14:49,267 So I'm here in the South Slope neighborhood 400 00:14:49,434 --> 00:14:50,467 of Asheville, North Carolina. 401 00:14:50,467 --> 00:14:51,968 They also call this the "Brewery District." 402 00:14:52,133 --> 00:14:53,767 I mean, they are known for their beer in this town. 403 00:14:53,934 --> 00:14:55,367 But anyhow, you know what I always say on "Triple D?" 404 00:14:55,534 --> 00:14:57,367 Slow down and take a look around, because you're gonna 405 00:14:57,534 --> 00:14:59,167 drive by a place, a little yellow building. 406 00:14:59,334 --> 00:15:01,501 You don't know what they serve, so you don't go in. 407 00:15:01,667 --> 00:15:03,968 And boy, are you missing out, because if you love arepas 408 00:15:04,133 --> 00:15:05,968 as much as I do, you got to check it out. 409 00:15:06,133 --> 00:15:07,434 This is Little Chango. 410 00:15:09,501 --> 00:15:12,601 -A little bit of pepita sauce. -Little Chango is a must stop. 411 00:15:12,767 --> 00:15:15,267 There's a little hole in the wall, very mom-and-pop. 412 00:15:15,434 --> 00:15:17,767 Tostones and yuccas for Will. 413 00:15:17,934 --> 00:15:19,801 The food is amazing. 414 00:15:19,968 --> 00:15:23,968 It's a really interesting take on Latin American fusion. 415 00:15:24,133 --> 00:15:25,667 [Guy] Which comes from the Puerto Rican roots 416 00:15:25,834 --> 00:15:28,701 that chef Iris Rodriguez and her husband, Jose Busto, 417 00:15:28,868 --> 00:15:32,000 infused into this spot after they traded their former careers 418 00:15:32,167 --> 00:15:33,300 for the restaurant life. 419 00:15:33,467 --> 00:15:34,767 What were you doing before this? 420 00:15:34,934 --> 00:15:35,968 I was in banking. 421 00:15:36,133 --> 00:15:37,167 [Guy] And you served our country, 422 00:15:37,334 --> 00:15:38,367 then you wanted to be a brewmeister. 423 00:15:38,367 --> 00:15:39,667 I came here, Asheville, for brewing school. 424 00:15:39,834 --> 00:15:41,167 And while he was doing that, you went to culinary school. 425 00:15:41,334 --> 00:15:42,367 I went to culinary school. 426 00:15:42,367 --> 00:15:43,801 What was the reason to open the restaurant? 427 00:15:43,968 --> 00:15:46,367 We wanted to do something casual that everybody could afford, 428 00:15:46,534 --> 00:15:49,400 and we wanted to bring another Hispanic culture 429 00:15:49,567 --> 00:15:50,868 with a lot of flavor. 430 00:15:51,033 --> 00:15:53,167 Two more arepas for ticket number seven. 431 00:15:53,334 --> 00:15:55,267 The arepa is kind of, like, a mixture 432 00:15:55,434 --> 00:15:56,868 of bread and tortilla. 433 00:15:57,033 --> 00:15:58,667 Anything you put on it goes well with it. 434 00:15:58,834 --> 00:16:00,767 [Iris] Ropa vieja for table four. 435 00:16:00,934 --> 00:16:02,501 I'm a big fan of ropa vieja. 436 00:16:02,667 --> 00:16:06,100 It's like shredded beef. Here, it's just perfect. 437 00:16:06,267 --> 00:16:08,100 [Iris] We're going to do our ropa vieja arepa. 438 00:16:08,267 --> 00:16:09,767 This is one of my favorite things. 439 00:16:09,934 --> 00:16:12,701 [Iris] The flank steak, a little bit of salt, canola oil, 440 00:16:12,868 --> 00:16:16,200 sear the meat, both sides. Set this aside. 441 00:16:16,367 --> 00:16:18,868 Add red and green bell peppers. Add the sofrito. 442 00:16:19,033 --> 00:16:21,167 It has garlic, onions, and some peppers. 443 00:16:21,334 --> 00:16:24,801 Tomato sauce, Spanish paprika, comino, sazón, 444 00:16:24,968 --> 00:16:27,100 and other staple Spanish olives. 445 00:16:27,267 --> 00:16:30,267 Drop the meat, add the water, cook six to seven hours. 446 00:16:30,434 --> 00:16:31,567 Six to seven hours? 447 00:16:31,734 --> 00:16:33,801 Yes, that's why it's so good and so juicy. 448 00:16:33,968 --> 00:16:34,901 [Guy] What are we into next? 449 00:16:35,067 --> 00:16:36,868 Black beans for the ropa vieja. 450 00:16:37,033 --> 00:16:39,501 We use dried beans here. I pick them and wash them. 451 00:16:39,667 --> 00:16:41,300 We add some water. Cover them. 452 00:16:41,467 --> 00:16:42,868 -Cook them for how long? -Like an hour. 453 00:16:43,033 --> 00:16:44,300 We'll strain them, and then we're gonna make 454 00:16:44,467 --> 00:16:45,901 basically, a refried bean. -Yes. 455 00:16:46,067 --> 00:16:48,968 We start with oil, sofrito, tomato sauce, 456 00:16:49,133 --> 00:16:50,501 sazón, and salt. 457 00:16:50,667 --> 00:16:53,200 Let that cook for a couple of minutes, and then we're gonna 458 00:16:53,367 --> 00:16:54,868 add the black beans and some water. 459 00:16:55,033 --> 00:16:56,968 Let it cook for, like, 30, 45 minutes, 460 00:16:57,133 --> 00:16:58,467 and then we blend them. -[Guy] Got it. 461 00:16:58,634 --> 00:17:00,167 So we are gonna start to do our masa. 462 00:17:00,334 --> 00:17:02,167 The arepas is our specialty here. 463 00:17:02,334 --> 00:17:05,267 It is a par-cooked, dehydrated masa, 464 00:17:05,434 --> 00:17:06,567 ground very fine. 465 00:17:06,567 --> 00:17:09,000 So we're gonna add water, some salt, blended oil, 466 00:17:09,167 --> 00:17:12,400 add the masa and whisk. Then you need to get in there. 467 00:17:12,567 --> 00:17:14,100 [Guy] This does need to set for a little bit. 468 00:17:14,267 --> 00:17:16,567 [Iris] For ten minutes. And then we patty it up. 469 00:17:16,734 --> 00:17:17,667 [Guy] They go on, they take about -- 470 00:17:17,834 --> 00:17:19,000 [Iris] Five minutes each side. 471 00:17:19,167 --> 00:17:20,200 Black bean mash. 472 00:17:20,200 --> 00:17:21,868 [Guy] That doesn't look like dry ropa vieja. 473 00:17:22,033 --> 00:17:24,501 [Iris] We got to fry some sweet plantains and queso fresco. 474 00:17:24,667 --> 00:17:25,701 Ropa vieja arepa. 475 00:17:28,167 --> 00:17:31,601 Outstanding! That ropa vieja is juicy. 476 00:17:32,601 --> 00:17:34,067 The beans are luxurious. 477 00:17:35,367 --> 00:17:37,767 The sweet plantain kind of breaks it up a bit. 478 00:17:37,934 --> 00:17:40,367 I like the little salty nuggets that you get from the queso. 479 00:17:40,534 --> 00:17:42,601 My favorite part about the whole thing -- 480 00:17:42,767 --> 00:17:43,701 is the arepa. 481 00:17:43,868 --> 00:17:45,868 It's got this nice, crunchy exterior, 482 00:17:47,100 --> 00:17:49,767 in this creamy, tamale-like interior. 483 00:17:49,934 --> 00:17:50,868 That's spot on. 484 00:17:51,868 --> 00:17:53,467 Got your ropa vieja right here. 485 00:17:53,634 --> 00:17:55,267 Ropa vieja tastes very good. 486 00:17:55,434 --> 00:17:59,100 It's just this flavor combination just exploding. 487 00:17:59,267 --> 00:18:00,467 This is Kara and Amy. 488 00:18:00,467 --> 00:18:02,767 They were on my training team for "Johnny Garlic's" 489 00:18:02,934 --> 00:18:04,000 and "Tex Wasabi's." 490 00:18:04,167 --> 00:18:05,767 Both of them live super close by. 491 00:18:05,934 --> 00:18:08,000 -Adam, what do you got, bud? -This is so good. 492 00:18:08,167 --> 00:18:09,701 -I love it. -And it goes great with beer. 493 00:18:09,868 --> 00:18:12,300 All right, Jose knows what kind of beer you like. 494 00:18:12,467 --> 00:18:13,901 [Guy] And I assume you got a good beer selection? 495 00:18:14,067 --> 00:18:15,667 -[Iris] Yes, we do. -[Guy] Jose's probably picked them all out. 496 00:18:15,834 --> 00:18:19,167 -He's the beverage manager. -"He's the beverage manager." 497 00:18:19,334 --> 00:18:20,601 Get you anything else? 498 00:18:20,767 --> 00:18:23,467 Spot's super welcoming, a cool place to hang out. 499 00:18:23,634 --> 00:18:26,000 I love everything on the menu. I've had it all. 500 00:18:26,167 --> 00:18:30,067 -Got a pernil arepa, guys. -Pernil arepa is my favorite. 501 00:18:30,234 --> 00:18:32,000 The shredded pulled pork. 502 00:18:32,167 --> 00:18:35,300 It's Iris's take on, like, North Carolina barbecue. 503 00:18:35,467 --> 00:18:39,300 We're gonna do our pernil arepa, and we start with a pork butt. 504 00:18:39,467 --> 00:18:42,467 If you know Puerto Rican cooking, we use a lot of adobo. 505 00:18:42,634 --> 00:18:43,567 This is kind of like the seasoning salt 506 00:18:43,734 --> 00:18:44,934 of Puerto Rican food. 507 00:18:44,934 --> 00:18:47,267 [Iris] Start with a little bit of salt, garlic powder, 508 00:18:47,434 --> 00:18:50,000 oregano, turmeric for a little color. 509 00:18:50,167 --> 00:18:52,300 Fresh cracked black pepper. That I'm impressed with. 510 00:18:52,467 --> 00:18:55,067 [Iris] Grab the blender, fresh garlic, blended oil, 511 00:18:55,234 --> 00:18:57,000 apple cider vinegar, fresh oregano. 512 00:18:57,167 --> 00:19:00,067 Blend this up first. We're going to do a paste. 513 00:19:00,234 --> 00:19:02,167 Cover it with foil and let it rest overnight. 514 00:19:02,334 --> 00:19:03,467 [Guy] Go into the oven... 515 00:19:03,634 --> 00:19:05,000 [Iris] 300 for about four hours. 516 00:19:05,167 --> 00:19:07,100 -Oh, it's just shred tender. -[Iris] Shred tender. 517 00:19:07,267 --> 00:19:09,167 Now we're going to do the chile de árbol sauce. 518 00:19:09,334 --> 00:19:12,267 Roast up Roma tomatoes, some onions, and some garlic, 519 00:19:12,434 --> 00:19:13,968 and add some dried chile de árbols. 520 00:19:14,133 --> 00:19:15,467 This is spicy for Puerto Rican food. 521 00:19:15,634 --> 00:19:17,367 This is where the fusion of our restaurant comes in. 522 00:19:17,534 --> 00:19:18,467 This is more Mexican. 523 00:19:18,634 --> 00:19:19,934 Water. 524 00:19:19,934 --> 00:19:21,868 -[Guy] Rehydrate the chile de árbols. -And let it reduce. 525 00:19:22,033 --> 00:19:22,901 [Guy] Then we'll go to the blender. 526 00:19:23,067 --> 00:19:24,400 [Iris] And we add lime juice. 527 00:19:24,567 --> 00:19:26,667 -[Guy] Cilantro. -[Iris] Salt to taste. 528 00:19:26,834 --> 00:19:28,467 [Guy] What else is going on top of this pernil? 529 00:19:28,634 --> 00:19:30,167 -Pink sauce. -[Guy] What's in the pink sauce? 530 00:19:30,334 --> 00:19:33,667 [Iris] Mayo, ketchup, lime juice, garlic puree. 531 00:19:33,834 --> 00:19:35,167 [Guy] It's Puerto Rican Thousand Island? 532 00:19:35,334 --> 00:19:36,701 We call it here "fancy pink sauce." 533 00:19:36,868 --> 00:19:38,200 -Huh, all right, Iris. -[Iris] Awesome. 534 00:19:38,367 --> 00:19:41,467 The pulled pork, chile de árbol sauce, pickled cabbage, 535 00:19:41,634 --> 00:19:43,701 pickled onions. -Fancy pink sauce. 536 00:19:43,868 --> 00:19:45,767 [Iris] We drink this stuff in Puerto Rico. 537 00:19:47,267 --> 00:19:48,667 Fancy pink sauce is the bomb. 538 00:19:48,834 --> 00:19:50,200 The pork is perfectly cooked. 539 00:19:50,367 --> 00:19:52,767 That wet marinade that you put on it is not overtaking 540 00:19:52,934 --> 00:19:54,667 the flavor of this, the little crunch 541 00:19:54,834 --> 00:19:57,167 of the pickled cabbage and the veg. 542 00:19:57,334 --> 00:20:00,567 really need it -- the chile de árbol, not overly spicy, 543 00:20:00,734 --> 00:20:02,267 and then fancy pink sauce. 544 00:20:02,434 --> 00:20:04,200 You probably have never had one of these. 545 00:20:04,367 --> 00:20:05,300 But if you're going to have one, 546 00:20:05,467 --> 00:20:06,267 this, the place to come. 547 00:20:06,434 --> 00:20:07,400 Thank you. 548 00:20:07,567 --> 00:20:09,100 [Jose] Pernil arepa right here for you. 549 00:20:09,267 --> 00:20:10,868 -I'm actually Puerto Rican myself. -[Guy] OK. 550 00:20:11,033 --> 00:20:13,868 Growing up, pernil was a big part of our culture. 551 00:20:14,033 --> 00:20:15,968 How is that tasting in consideration to what 552 00:20:16,133 --> 00:20:17,601 you would get? -It's fantastic. 553 00:20:17,767 --> 00:20:20,000 The pink sauce gives it a distinct taste to it. 554 00:20:20,167 --> 00:20:23,100 The contrast of the pickled onion to the chile de árbol 555 00:20:23,267 --> 00:20:25,167 sauce has a really great tang. 556 00:20:25,334 --> 00:20:26,701 I would definitely order it again. 557 00:20:26,868 --> 00:20:28,567 Chicken arepa for bar five. 558 00:20:28,734 --> 00:20:30,501 It's so unique, and it's so delicious. 559 00:20:30,667 --> 00:20:31,667 [kisses] 560 00:20:31,834 --> 00:20:33,267 -[Guy] This is a real art. -Thank you, chef. 561 00:20:33,434 --> 00:20:35,667 Thank you, Asheville should be thanking you. 562 00:20:35,834 --> 00:20:36,934 Job well done. 563 00:20:38,100 --> 00:20:40,567 So was that another righteous road trip or what? 564 00:20:40,734 --> 00:20:41,934 But don't you worry. 565 00:20:42,100 --> 00:20:44,767 We got plenty more joints to find all over this country. 566 00:20:44,934 --> 00:20:46,667 I'll be looking for you next week 567 00:20:46,834 --> 00:20:48,868 on "Diners, Drive-Ins and Dives." 568 00:20:49,033 --> 00:20:51,200 The, the, the, it's this... 569 00:20:51,367 --> 00:20:53,000 The soft thing, like the... 570 00:20:53,167 --> 00:20:54,100 I thought you said you didn't dance? 571 00:20:54,267 --> 00:20:55,100 I thought you said you didn't dance? 572 00:20:55,267 --> 00:20:56,200 I mean, I got my moves. 573 00:20:56,200 --> 00:20:57,868 Now, as soon as I talk about the food, 574 00:20:58,033 --> 00:20:59,000 you started to give me the dance. 575 00:20:59,167 --> 00:21:00,200 I got some moves. I got some moves.