1 00:00:01,467 --> 00:00:02,667 I'm Guy Fieri. 2 00:00:02,667 --> 00:00:03,767 We're rolling out, looking for America's greatest... 3 00:00:03,934 --> 00:00:05,968 [crowd] "Diners, Drive-Ins, and Dives." 4 00:00:06,133 --> 00:00:08,100 [cheering] 5 00:00:08,267 --> 00:00:09,167 [Guy] This trip... 6 00:00:09,334 --> 00:00:10,200 Bada-bum. 7 00:00:10,367 --> 00:00:11,868 ...we're going hand to mouth... 8 00:00:12,033 --> 00:00:13,400 I don't even know how to get after it. 9 00:00:13,567 --> 00:00:15,467 ...picking up some major flavor. 10 00:00:15,634 --> 00:00:17,067 Go big or go home. 11 00:00:17,234 --> 00:00:20,601 There's a bomb barbecue taco combo in Elk Grove, California. 12 00:00:20,767 --> 00:00:23,267 You're like two restaurants in one. 13 00:00:23,434 --> 00:00:24,467 And in Tampa, Florida... 14 00:00:24,634 --> 00:00:25,801 That's delicious. 15 00:00:25,801 --> 00:00:28,567 ...we've got a lights-out Latin fusion food truck... 16 00:00:28,734 --> 00:00:30,868 I don't like it, I love it. 17 00:00:31,033 --> 00:00:33,100 ...plus an East Coast Italian deli... 18 00:00:33,267 --> 00:00:34,501 This is pretty spot-on. 19 00:00:34,667 --> 00:00:36,968 ...with sandwiches that really stack up. 20 00:00:37,133 --> 00:00:38,300 I'm eating my body weight in this. 21 00:00:38,467 --> 00:00:40,300 It's OK if I sleep in the parking lot, right? 22 00:00:40,467 --> 00:00:42,200 That's all right here, right now, 23 00:00:42,367 --> 00:00:44,367 on "Diners, Drive-Ins, and Dives." 24 00:00:44,534 --> 00:00:46,467 [theme music plays] 25 00:00:53,000 --> 00:00:54,801 [theme music ends] 26 00:00:57,267 --> 00:00:59,968 All right, so on Triple D, when I say the name of a joint, 27 00:01:00,200 --> 00:01:02,167 you can pretty much figure out what we're gonna have, right? 28 00:01:02,334 --> 00:01:04,067 I say we're gonna go to Hillbilly Hot Dog. 29 00:01:04,234 --> 00:01:05,801 What are you getting? Exactly, hillbillies. 30 00:01:05,968 --> 00:01:07,100 No, you're getting hot dogs. 31 00:01:07,100 --> 00:01:08,667 If I say you're going to Uncle Lou's fried chicken, 32 00:01:08,834 --> 00:01:09,868 you're gonna get Uncle Lou, 33 00:01:10,033 --> 00:01:11,234 and you're also gonna get fried chicken. 34 00:01:11,400 --> 00:01:13,868 And if I say Falafel King, the king doesn't work there, 35 00:01:14,033 --> 00:01:15,300 but the falafels are the bomb. 36 00:01:15,467 --> 00:01:18,167 So I'm here in Tampa, Florida, not too far from UT, 37 00:01:18,334 --> 00:01:20,167 and I'm gonna check out a joint, you tell me what they make. 38 00:01:20,334 --> 00:01:22,000 This is Cousin Vinny's. 39 00:01:22,167 --> 00:01:24,167 Chinese food? Nope. Tacos? Nope. 40 00:01:24,334 --> 00:01:26,667 The bomb Italian sandwiches? You got it. 41 00:01:29,100 --> 00:01:30,701 Meatball vodka, check seven. 42 00:01:30,868 --> 00:01:32,601 Whenever I'm talking with friends or meet people 43 00:01:32,767 --> 00:01:35,767 and I bring up Cousin Vinny's, they always have already heard of it. 44 00:01:35,934 --> 00:01:37,133 Capo del Schmeet. 45 00:01:37,300 --> 00:01:40,100 Being from the Northeast, this place reminds me of home. 46 00:01:40,267 --> 00:01:41,667 That's a legendary cheese pull. 47 00:01:41,834 --> 00:01:43,667 It's good ingredients, good quality. 48 00:01:43,834 --> 00:01:45,601 They just bring it all together very, very well. 49 00:01:45,767 --> 00:01:47,367 [Guy] And the restaurant came together 50 00:01:47,534 --> 00:01:50,100 when owners Russell Leone and Chef Vinny Andriotti 51 00:01:50,267 --> 00:01:53,267 teamed up to bring the bada bing to Tampa Bay. 52 00:01:53,434 --> 00:01:55,067 I'm a huge "My Cousin Vinny" fan. 53 00:01:55,234 --> 00:01:56,367 Is this where this came from? 54 00:01:56,534 --> 00:01:58,200 When I moved down here, being a New Yorker, 55 00:01:58,367 --> 00:02:01,000 Vinny isn't an apparent name, so anytime I introduce myself, 56 00:02:01,167 --> 00:02:02,901 "Hey, yo, like, my cousin Vinny, ever see that movie?" 57 00:02:03,067 --> 00:02:04,200 How did you start making sandwiches? 58 00:02:04,200 --> 00:02:07,200 We blended my fine dining with his quick service. 59 00:02:07,367 --> 00:02:08,767 We're a New York-style sandwich shop. 60 00:02:08,934 --> 00:02:10,801 Elevated flavors, done right. 61 00:02:10,968 --> 00:02:12,067 [Vinny] I don't make food that's good for you. 62 00:02:12,234 --> 00:02:14,067 -I make good food for you. -Ha-ha! 63 00:02:14,234 --> 00:02:15,501 [Russell] Tomato Prosciutto Di Papo. 64 00:02:15,667 --> 00:02:17,868 Today, I got the Prosciutto Di Papo. 65 00:02:18,033 --> 00:02:20,400 If you're a fan of prosciutto, they don't skimp out on it. 66 00:02:20,567 --> 00:02:21,801 Best part is the homemade mozz. 67 00:02:21,968 --> 00:02:25,300 You can get both on the same sandwich, why not? 68 00:02:25,467 --> 00:02:27,000 First thing up is our schiaccata bread. 69 00:02:27,167 --> 00:02:29,200 -It's like a cousin to focaccia. -OK, let's go. 70 00:02:29,367 --> 00:02:31,667 -[Vinny] Some water. -[Guy] Salt, yeast. 71 00:02:31,834 --> 00:02:33,067 [Vinny] And then a bunch of bread flour. 72 00:02:33,234 --> 00:02:35,601 15 minutes kneading, proof for about an hour. 73 00:02:35,767 --> 00:02:37,267 Give it a little smack action. 74 00:02:37,434 --> 00:02:39,801 So 24 hours, you build some good yeast flavor. 75 00:02:39,968 --> 00:02:41,868 [Vinny] Bakes at 440, 20 minutes. 76 00:02:42,033 --> 00:02:43,067 What are we into next? 77 00:02:43,234 --> 00:02:44,868 Roasted garlic, artichoke cream spread. 78 00:02:45,033 --> 00:02:46,901 So we got whole cloves of garlic in here. 79 00:02:47,067 --> 00:02:49,767 This oil is actually recycled a bunch of times. 80 00:02:49,934 --> 00:02:51,000 You reuse -- really? 81 00:02:51,167 --> 00:02:52,567 Sell me a bottle of that on the side. 82 00:02:52,734 --> 00:02:54,100 [Vinny] We call it Italian bath bombs. 83 00:02:54,267 --> 00:02:55,801 -I bathe in this. -Bada-bum. 84 00:02:55,968 --> 00:02:57,400 [Vinny] 300 degrees, two and a half hours. 85 00:02:57,567 --> 00:02:59,801 So now that the garlic has confit, we're gonna now 86 00:02:59,968 --> 00:03:02,267 blend this together with some artichoke hearts and some salt. 87 00:03:04,300 --> 00:03:07,200 It just becomes silky, butter, creamy, nutty. 88 00:03:07,367 --> 00:03:08,901 -Simple, yep. -[Guy] Into fresh mozz. 89 00:03:09,067 --> 00:03:11,567 We got some whole milk mozz curds here. 90 00:03:11,734 --> 00:03:12,801 We'll add some salt. 91 00:03:12,801 --> 00:03:14,200 What temp are we looking for this water to be? 92 00:03:14,367 --> 00:03:15,868 [Vinny] 155. 93 00:03:16,033 --> 00:03:18,400 Keep it as close to the water as you can, 94 00:03:18,567 --> 00:03:19,667 'cause you don't want it to cool off. 95 00:03:19,834 --> 00:03:20,968 But as you stretch it, 96 00:03:20,968 --> 00:03:22,701 you start seeing that little shine coming from it. 97 00:03:22,868 --> 00:03:24,367 That's when you know you're getting exactly 98 00:03:24,534 --> 00:03:26,267 where you need to be. -Gorgeous. 99 00:03:26,434 --> 00:03:28,767 Gorgeous bowl of mozz. Now we make a sandwich. 100 00:03:28,934 --> 00:03:31,367 -So we got our schiaccata fresh out of the oven. -[Guy] All right, beautiful. 101 00:03:31,534 --> 00:03:33,567 [Vinny] Roasted garlic artichoke cream spread, 102 00:03:33,734 --> 00:03:36,100 prosciutto, arugula, 103 00:03:36,267 --> 00:03:39,167 our extra virgin olive oil directly from the Amalfi Coast. 104 00:03:39,334 --> 00:03:41,300 So the moment we open this up here, 105 00:03:41,467 --> 00:03:43,667 it's like the first whiff of American air that it gets. 106 00:03:43,834 --> 00:03:45,801 Our fresh mozz that we just made here. 107 00:03:45,968 --> 00:03:48,367 Some roasted reds and balsamic glaze. 108 00:03:48,534 --> 00:03:51,767 -The Prosciutto Di Papo -Too beautiful to eat. 109 00:03:51,934 --> 00:03:53,567 I love the Italian flag inside of it. 110 00:03:56,000 --> 00:03:58,300 That bread right there is a perfect foundation. 111 00:03:58,467 --> 00:04:00,267 This has got a really nice crust to it, 112 00:04:00,434 --> 00:04:01,567 that it really holds together. 113 00:04:03,567 --> 00:04:05,267 I'm eating my body weight in this. 114 00:04:05,434 --> 00:04:07,868 Good prosciutto, you really get the mozzarella. 115 00:04:08,033 --> 00:04:09,601 That creaminess, a little bit of the saltiness. 116 00:04:09,767 --> 00:04:12,167 The roasted artichoke, it's right in the back there, 117 00:04:12,334 --> 00:04:14,267 just kind of adding its piece. 118 00:04:14,434 --> 00:04:16,167 Delicious. 119 00:04:16,334 --> 00:04:17,467 Prosciutto in the window. 120 00:04:17,634 --> 00:04:19,501 The mozzarella cheese makes it. 121 00:04:19,667 --> 00:04:21,567 Very fresh, very flavorful. 122 00:04:21,734 --> 00:04:24,868 The Italian Stallion. We named that one after us. 123 00:04:25,033 --> 00:04:26,901 -This is pretty spot-on. -Yeah. 124 00:04:27,067 --> 00:04:28,000 This is where I'm usually coming. 125 00:04:28,167 --> 00:04:29,367 -[Guy] This is where you go. -Yeah. 126 00:04:29,367 --> 00:04:31,901 You know, I walk in here and it's like a nice warm hug. 127 00:04:32,067 --> 00:04:34,601 It's also Tampa. A lot of hugs are warm. 128 00:04:34,767 --> 00:04:37,767 -I got a vodka Parm for Alan. -My favorite is the Parm Don. 129 00:04:37,934 --> 00:04:41,067 [woman] It has vodka sauce, chicken cutlet, melted cheese. 130 00:04:41,234 --> 00:04:42,601 What more could you ask for? 131 00:04:42,767 --> 00:04:43,968 [Guy] Next dish is? 132 00:04:43,968 --> 00:04:46,267 We're making our famous red sauce for our vodka Parm. 133 00:04:46,434 --> 00:04:48,000 [Guy] OK. Imported olive oil. 134 00:04:48,167 --> 00:04:52,300 Blitzed garlic, salt, pepper, granulated garlic, some oregano. 135 00:04:52,467 --> 00:04:54,367 -Let it bloom. -[Vinny] Exactly. 136 00:04:54,534 --> 00:04:56,901 Imported San Marzano's, how long is this gonna cook? 137 00:04:57,067 --> 00:04:58,968 -About two hours. -[Guy] Give it a little puree. 138 00:04:59,133 --> 00:05:00,367 -[Vinny] Yes. -[Guy] All right. 139 00:05:00,534 --> 00:05:01,701 Vodka sauce. Where's the vodka? 140 00:05:01,868 --> 00:05:03,067 -No vodka. -'Cause you don't drink? 141 00:05:03,067 --> 00:05:05,200 I don't drink, we've tested it. Kind of unnoticeable. 142 00:05:05,367 --> 00:05:06,901 Nobody got that big of a deal with it. 143 00:05:07,067 --> 00:05:10,167 Butter, bunch of onions, some salt, Parmesan. 144 00:05:10,334 --> 00:05:11,334 -[Guy] OK. -[Vinny] Let that cook down, 145 00:05:11,334 --> 00:05:12,801 get some extra nutty action out of there. 146 00:05:12,968 --> 00:05:15,267 Add some red sauce, blend it all up, 147 00:05:15,434 --> 00:05:16,601 and then we'll hit it with cream. 148 00:05:16,601 --> 00:05:18,400 And for the chicken cutlet, you're cutting this off 149 00:05:18,567 --> 00:05:19,767 the breast? -[Vinny] Yes. 150 00:05:19,934 --> 00:05:21,000 How many of these are we doing today? 151 00:05:21,167 --> 00:05:22,767 We can go through easily 1,000, 152 00:05:22,934 --> 00:05:24,267 and it's 2 o'clock in the afternoon. 153 00:05:24,434 --> 00:05:26,400 It should be Cousin Vinny's House of Cutlets. 154 00:05:26,567 --> 00:05:27,667 Now we'll go to the dredge. 155 00:05:27,834 --> 00:05:29,200 [Vinny] Flour here, egg, 156 00:05:29,367 --> 00:05:31,467 and then some of the Italian seasoned breadcrumbs. 157 00:05:31,634 --> 00:05:33,567 All right, so we'll let this rest four hours. 158 00:05:33,734 --> 00:05:34,801 [Vinny] We're frying about two minutes 159 00:05:34,968 --> 00:05:36,300 in pure beef tallow. 160 00:05:36,467 --> 00:05:38,067 -Go big or go home? -100%. 161 00:05:38,234 --> 00:05:39,400 Actually, you're gonna go home big. 162 00:05:39,567 --> 00:05:41,300 [laughing] 163 00:05:41,467 --> 00:05:42,968 [Vinny] Either way, you'll leave happy. 164 00:05:44,067 --> 00:05:45,400 Time for our vodka Parm. 165 00:05:45,567 --> 00:05:47,267 Sub roll shipped in from Staten Island. 166 00:05:47,434 --> 00:05:50,467 Some garlic butter, cutlets. I'll grab my vodka sauce here. 167 00:05:50,634 --> 00:05:52,300 [Guy] It's OK if I sleep in the parking lot, right? 168 00:05:52,467 --> 00:05:53,901 We actually have had people do that. 169 00:05:54,067 --> 00:05:56,400 Low-moisture mozz, Parmesan on top. 170 00:05:56,567 --> 00:05:57,701 Right into the oven. 171 00:05:59,300 --> 00:06:03,400 -Right on into that. -That's my size cutlet, too. 172 00:06:05,868 --> 00:06:08,767 When I look at that bread the first time, it scared me. 173 00:06:10,767 --> 00:06:13,667 If that bread's too dense, that sandwich is shot. 174 00:06:13,834 --> 00:06:16,367 But the interior of that bread's almost disappearing. 175 00:06:16,534 --> 00:06:17,567 So you're not competing. 176 00:06:17,734 --> 00:06:19,200 You're not eating a bunch of bread 177 00:06:19,367 --> 00:06:20,667 before you get into the goods. 178 00:06:22,067 --> 00:06:23,167 Good pull on the mozz. 179 00:06:24,167 --> 00:06:25,801 Vodka sauce, give me a bucket of it. 180 00:06:25,968 --> 00:06:28,267 I mean, I want, like, a chicken Parm dip. 181 00:06:28,434 --> 00:06:32,467 The cutlet wasn't pounded out to where you lost the integrity 182 00:06:32,634 --> 00:06:33,968 of the texture of the chicken. 183 00:06:34,133 --> 00:06:35,667 That's the real deal. 184 00:06:35,834 --> 00:06:36,934 Vodka Parm. 185 00:06:36,934 --> 00:06:39,167 The chicken cutlets are crispy and they're thin. 186 00:06:39,334 --> 00:06:41,467 I'm with a side of extra sauce to really... 187 00:06:41,634 --> 00:06:43,067 -See, I said that. -Yeah, man. 188 00:06:43,234 --> 00:06:45,300 Super, super good. Everything here is delicious. 189 00:06:45,467 --> 00:06:47,100 Tony P., going on number three. 190 00:06:47,267 --> 00:06:49,767 Get in line, even if it's long, he'll make it worth it. 191 00:06:49,934 --> 00:06:51,701 This does make you feel like you're in Long Island. 192 00:06:51,868 --> 00:06:52,868 -Well done, cousin. -Thank you. 193 00:06:53,033 --> 00:06:54,033 [Guy] Well done. 194 00:06:54,200 --> 00:06:56,000 If you can get this, consider yourself lucky. 195 00:06:57,367 --> 00:07:00,267 Up next, I got my buddy, Chef Aaron Sanchez, 196 00:07:00,434 --> 00:07:02,200 with me in Elk Grove, California... 197 00:07:02,367 --> 00:07:04,367 Talk about putting it on the table, bro. 198 00:07:04,534 --> 00:07:06,367 [Guy]...grabbing some top-notch tacos. 199 00:07:06,534 --> 00:07:09,868 I don't care what you put in it, give me that tortilla. 200 00:07:10,033 --> 00:07:11,367 ...filled with crispy fish. 201 00:07:11,534 --> 00:07:12,767 This is like crispy, crunchy, 202 00:07:12,934 --> 00:07:14,801 drag-the-knife-across, scratchy crunch. 203 00:07:14,968 --> 00:07:16,601 ...and blockbuster barbecue. 204 00:07:16,767 --> 00:07:18,400 It's like beef barbacoa plus. 205 00:07:23,467 --> 00:07:25,067 [Guy] So have you ever had a buddy call and say, 206 00:07:25,234 --> 00:07:26,400 "Hey, listen, man, it's my birthday. 207 00:07:26,567 --> 00:07:28,167 It's a special day. Can I drive that car of yours?" 208 00:07:28,334 --> 00:07:30,167 Well, it happened to me. On his 50th birthday, 209 00:07:30,334 --> 00:07:32,167 the one and only Chef Aaron Sanchez says, 210 00:07:32,334 --> 00:07:34,000 "Let me drive the Triple D Camaro." 211 00:07:34,167 --> 00:07:36,000 So we're here in Elk Grove, outside of Sacramento. 212 00:07:36,167 --> 00:07:37,400 -Yes, sir. -I figured for his birthday, 213 00:07:37,567 --> 00:07:39,267 I'd take him and get some tacos. You like tacos? 214 00:07:39,434 --> 00:07:41,367 Señor, a mí me encanta tacos. 215 00:07:41,534 --> 00:07:43,868 Es la base de la comida Mexicana. 216 00:07:44,033 --> 00:07:45,667 That's exactly what I was gonna say, 217 00:07:45,834 --> 00:07:47,167 but I can't just take him to regular tacos. 218 00:07:47,334 --> 00:07:48,801 Now, this joint, they call themselves 219 00:07:48,968 --> 00:07:50,667 a smokehouse taquería. 220 00:07:50,834 --> 00:07:52,701 Sound good? This is Streetzlan. 221 00:07:54,267 --> 00:07:56,000 Order up. Barbecue chicken street fries. 222 00:07:56,167 --> 00:07:59,467 It's not your fly-by taqueria. It's special. 223 00:07:59,634 --> 00:08:01,300 Carne asada tacos over the mesquite. 224 00:08:01,467 --> 00:08:02,901 [man] He really wanted to make his street food, 225 00:08:03,067 --> 00:08:05,601 but have his influence on it, his Mexican background. 226 00:08:05,767 --> 00:08:08,767 You could get barbecue tacos, do a burger. 227 00:08:08,934 --> 00:08:12,467 [Guy] And this menu mashup all started when Erick and Jessica Silva 228 00:08:12,634 --> 00:08:14,667 decided to ditch their corporate careers 229 00:08:14,834 --> 00:08:17,801 and risk it all to follow a passion for food. 230 00:08:17,968 --> 00:08:20,100 Me and my wife, we just kind of invested in ourselves. 231 00:08:20,267 --> 00:08:22,100 We started doing pop-ups in the streets. 232 00:08:22,267 --> 00:08:24,367 -Off of probably some of your savings. -[Erick] Yes. 233 00:08:24,534 --> 00:08:26,400 -Talk about putting it on the table, bro. -Yeah. 234 00:08:26,567 --> 00:08:27,767 [Erick] Started catering, and then from there, 235 00:08:27,934 --> 00:08:29,234 we found a location. 236 00:08:29,234 --> 00:08:32,601 -His dream became my dream. -I love tacos, I love barbecue. 237 00:08:32,767 --> 00:08:34,567 Why is nobody doing more of that? 238 00:08:34,734 --> 00:08:35,968 Chopping brisket. 239 00:08:35,968 --> 00:08:39,100 My favorite thing is the burning brisket tacos with mole. 240 00:08:39,267 --> 00:08:40,601 [man] You don't really see many places that have 241 00:08:40,767 --> 00:08:42,767 homemade tortillas, so we love that he does it here. 242 00:08:42,934 --> 00:08:44,701 Right here, what we got in front of us is a little prime 243 00:08:44,868 --> 00:08:47,367 brisket that's been trimmed, a little bit of mustard, 244 00:08:47,534 --> 00:08:48,901 coarse black pepper, salt. 245 00:08:49,067 --> 00:08:50,567 [Aaron] You see how he's doing it? What's the technique? 246 00:08:50,734 --> 00:08:51,701 I would love to learn some tips. 247 00:08:51,868 --> 00:08:53,267 It's up high. That makes it go better. 248 00:08:53,434 --> 00:08:54,367 -Exactly. -Oh, yeah. 249 00:08:54,534 --> 00:08:57,000 I like to start my fire around 285, 300, 250 00:08:57,167 --> 00:08:58,767 just to get that little bark on it quick. -OK. 251 00:08:58,934 --> 00:09:00,667 Then we drop it to around 275, 252 00:09:00,834 --> 00:09:02,067 about three-quarters of the way finished. 253 00:09:02,234 --> 00:09:04,000 Hit it with the beef tallow, wrap it, 254 00:09:04,167 --> 00:09:05,267 finish it in the smoker. 255 00:09:05,434 --> 00:09:06,367 Where'd you learn barbecue, Chef? 256 00:09:06,534 --> 00:09:07,400 [Erick] Self-trained. 257 00:09:07,567 --> 00:09:08,634 -[Guy] Not easy. -[Aaron] Exactly. 258 00:09:08,801 --> 00:09:10,367 OK, so we're doing the mole pipián right here, 259 00:09:10,534 --> 00:09:12,300 grilled tomato, grilled onion. 260 00:09:12,467 --> 00:09:14,067 I actually grill these over oak and mesquite 261 00:09:14,234 --> 00:09:15,567 on this grill right here. 262 00:09:15,567 --> 00:09:17,267 -You have oak and mesquite in the house? -[Erick] Yes, yes. 263 00:09:17,434 --> 00:09:19,467 That little kiss of the smoke? Big deal. 264 00:09:19,634 --> 00:09:21,801 [Erick] Garlic, rehydrated chile Costeño and chile guajillo. 265 00:09:21,968 --> 00:09:23,300 So they don't have a lot of spice. 266 00:09:23,467 --> 00:09:25,000 -Exactly. -Well, I'm a guajillo fan, man. 267 00:09:25,167 --> 00:09:26,467 Me too, big time. 268 00:09:26,467 --> 00:09:28,167 [Erick] Canela, coriander seed, a little bit of nutmeg, 269 00:09:28,334 --> 00:09:30,467 a little bit of clove, salt, water. 270 00:09:30,634 --> 00:09:32,367 Let's go. Run it through the sieve. 271 00:09:32,534 --> 00:09:35,367 I've preheated some of the manteca in here already hot. 272 00:09:35,534 --> 00:09:36,667 Let that cook down for a little bit. 273 00:09:36,834 --> 00:09:38,667 Add our chocolate, cook it for about 30 minutes, 274 00:09:38,834 --> 00:09:41,467 and then thicken it with our toasted sesame seed puree. 275 00:09:41,634 --> 00:09:43,701 -What's up next? -[Erick] Spice rub and a barbecue sauce. 276 00:09:43,868 --> 00:09:45,467 Spice rub is for spice rub, 277 00:09:45,634 --> 00:09:47,400 but it's incorporated into the barbecue sauce. 278 00:09:47,567 --> 00:09:49,400 Yes, smoked paprika, regular paprika, 279 00:09:49,567 --> 00:09:52,067 granulated garlic, brown sugar, cayenne in there, 280 00:09:52,234 --> 00:09:54,100 coarse black pepper, dehydrated onion, 281 00:09:54,267 --> 00:09:55,467 turbinado sugar right here. -[Guy] OK. 282 00:09:55,634 --> 00:09:57,000 We're gonna start with our barbecue sauce. 283 00:09:57,167 --> 00:09:59,167 Oil down in there. I grill my onions. 284 00:09:59,334 --> 00:10:01,667 Brown sugar, molasses. Roasted tomatoes. 285 00:10:01,834 --> 00:10:03,200 Those tomatoes are gonna let off their own juices... 286 00:10:03,367 --> 00:10:04,601 -[Erick] Yes. -...and get it nice and saucy. 287 00:10:04,767 --> 00:10:07,100 [Erick] Water, chipotles, our house barbecue rub. 288 00:10:07,267 --> 00:10:09,701 And then also to bring it all together, ketchup, right? 289 00:10:09,868 --> 00:10:11,467 Cook this down for about 45 minutes. 290 00:10:11,634 --> 00:10:12,801 -Blend it up. -[Guy] What's left? 291 00:10:12,801 --> 00:10:14,667 -Our hand-pressed tortillas. -[Aaron] Tortilla time. 292 00:10:14,834 --> 00:10:15,868 [Erick] So we start with the masa. 293 00:10:16,033 --> 00:10:17,767 Heirloom organic corn grown in Oaxaca. 294 00:10:17,934 --> 00:10:19,000 Activated charcoal. 295 00:10:19,167 --> 00:10:20,300 Salt, right? Water. 296 00:10:20,467 --> 00:10:21,701 Why the activated charcoal, Chef? 297 00:10:21,868 --> 00:10:23,133 [Erick] I thought of something different. 298 00:10:23,300 --> 00:10:25,000 I'm like, you know what? Let me put color into my tortillas. 299 00:10:25,167 --> 00:10:27,167 But a blue corn tortilla is from blue corn. 300 00:10:27,334 --> 00:10:28,801 [Erick] This is more like a tortilla negra. 301 00:10:28,968 --> 00:10:31,000 -Smell that. -Oh, it's like Aaron's cologne. 302 00:10:31,167 --> 00:10:32,801 I put that on the back of my ears. 303 00:10:32,968 --> 00:10:33,934 [Erick] We knead the masa. 304 00:10:33,934 --> 00:10:35,701 Now we're gonna press out our tortillas. 305 00:10:35,868 --> 00:10:37,868 Turn our brisket chunks into burnt ends. 306 00:10:38,033 --> 00:10:39,367 Get these nice and crispy here. 307 00:10:39,534 --> 00:10:41,000 Hit it with a little bit of barbecue sauce. 308 00:10:41,167 --> 00:10:43,767 You should always glaze your barbecue at the last minute, 309 00:10:43,934 --> 00:10:46,467 'cause the sugar will burn. -[Erick] Tortillas down. 310 00:10:46,634 --> 00:10:48,868 Now we're just gonna plate. Mole pipián right here. 311 00:10:49,033 --> 00:10:52,167 You know the word "mole" means a pureed sauce with a thickener. 312 00:10:52,334 --> 00:10:53,701 So sesame seeds, in this case. 313 00:10:53,868 --> 00:10:55,567 [Erick] Burnt ends, Japanese pickling. 314 00:10:55,734 --> 00:10:56,968 When I saw this on the menu, I'm like, 315 00:10:57,133 --> 00:10:59,567 "Wait a second, we're doing pickled cucumber salad?" 316 00:10:59,734 --> 00:11:01,300 [Erick] Cilantro, and our spice mix. 317 00:11:03,000 --> 00:11:04,167 [Guy] Mmm. 318 00:11:04,334 --> 00:11:07,868 I don't care what you put in it, give me that tortilla. 319 00:11:08,033 --> 00:11:10,167 I'm more impressed with the fact that those two flavors 320 00:11:10,334 --> 00:11:12,868 didn't clash, the mole and the barbecue sauce. 321 00:11:13,033 --> 00:11:15,000 It's coming together right at the top. 322 00:11:15,167 --> 00:11:17,000 The brisket's dynamite, complete symphony. 323 00:11:17,167 --> 00:11:18,067 Well done. 324 00:11:18,234 --> 00:11:19,567 Burnt end brisket tacos. 325 00:11:19,734 --> 00:11:21,868 -It's like beef barbacoa plus. -Yes. 326 00:11:22,033 --> 00:11:25,267 Every bite has a different flavor, a different texture. 327 00:11:25,434 --> 00:11:26,601 It's absolutely delicious. 328 00:11:26,767 --> 00:11:27,901 Spicy chicken sandwich ready. 329 00:11:28,067 --> 00:11:29,200 [Guy] So here's the deal. 330 00:11:29,200 --> 00:11:30,868 Hanging out here in Elk Grove, close to Sacramento. 331 00:11:31,033 --> 00:11:32,667 When we come back, this guy's gonna light it up. 332 00:11:32,834 --> 00:11:33,767 We got something special. 333 00:11:37,501 --> 00:11:41,000 [Guy & Erick singing] Happy birthday to you. 334 00:11:41,167 --> 00:11:43,000 [normally] Welcome back to "Diners, Drive-Ins, and Dives." 335 00:11:43,167 --> 00:11:46,100 Chef Aaron Sanchez with me. It's his 50th birthday today. 336 00:11:46,267 --> 00:11:48,100 So, Chef, a piñata. 337 00:11:48,267 --> 00:11:50,167 Uh, you're gonna just be able to go nuts today, buddy. 338 00:11:50,334 --> 00:11:52,400 Muchísimas gracias. Feliz cumpleaños. 339 00:11:53,667 --> 00:11:55,467 [Guy] And we're celebrating here at Streetzlan 340 00:11:55,634 --> 00:11:57,000 in Elk Grove, California, 341 00:11:57,167 --> 00:11:59,467 where Chef Erick is offering up an eclectic mix 342 00:11:59,634 --> 00:12:01,767 at his smokehouse-slash-taquería. 343 00:12:01,934 --> 00:12:03,000 I'll eat anything he makes. 344 00:12:03,167 --> 00:12:04,501 Everything is different and thought out. 345 00:12:04,667 --> 00:12:05,701 It's very unique. 346 00:12:05,868 --> 00:12:06,868 Dropping the fish tacos. 347 00:12:07,033 --> 00:12:09,767 My favorite is the C St. Fish Taco. 348 00:12:09,934 --> 00:12:13,667 -The avocado sauce is on point. -It's beautiful. 349 00:12:13,834 --> 00:12:15,667 We're gonna jump into our C St. Fish Taco. 350 00:12:15,834 --> 00:12:17,801 Tempura mixture. Togarashi spice. 351 00:12:17,968 --> 00:12:19,000 -Cerveza. -[Aaron] Nice. 352 00:12:19,167 --> 00:12:20,467 -That's cool. -[Erick] Salt. 353 00:12:20,634 --> 00:12:22,100 -[Guy] OK. -Break down this raw cod. 354 00:12:22,267 --> 00:12:23,767 Are we gonna flour these at all or...? 355 00:12:23,934 --> 00:12:25,801 [Erick] No, so we're dropping it straight into the tempura, 356 00:12:25,968 --> 00:12:27,667 into the fryer, about one and a half minutes. [pops tongue] 357 00:12:27,834 --> 00:12:29,467 -Golden brown. -[Guy] What goes with this? 358 00:12:29,634 --> 00:12:30,667 Our avocado salsa. 359 00:12:30,834 --> 00:12:32,300 Avocados, tomatillos. 360 00:12:32,467 --> 00:12:34,000 OK, yeah, but this is a very special tomatillo. 361 00:12:34,167 --> 00:12:35,868 These are called tomatillos milpero. 362 00:12:36,033 --> 00:12:38,100 -They're not as bitter, and they're not as acidic. -[Guy] Got it. 363 00:12:38,267 --> 00:12:39,968 [Erick] Serrano peppers, cilantro, 364 00:12:40,133 --> 00:12:42,167 fresh lime in there, salt, water. 365 00:12:43,567 --> 00:12:45,300 We also finish it with a togarashi mayo. 366 00:12:45,467 --> 00:12:47,200 -He loves togarashi. -[Erick] I do. 367 00:12:47,367 --> 00:12:50,400 Sriracha, togarashi spice, a little sugar. 368 00:12:50,567 --> 00:12:51,667 Is that rice wine vinegar? 369 00:12:51,667 --> 00:12:53,100 It's rice wine vinegar and a little bit of mirin. 370 00:12:53,267 --> 00:12:56,267 Dude, you sure you're not, like, Japanese and Mexican? 371 00:12:56,434 --> 00:12:57,601 -I like these flavors, right? -Exactly. 372 00:12:57,767 --> 00:12:59,267 -They make sense. -[Erick] Pinch of salt. 373 00:12:59,434 --> 00:13:02,000 All right, so now we're gonna plate our C St. Fish Tacos. 374 00:13:02,167 --> 00:13:04,367 Cabbage and avocado sauce, crispy fried fish, 375 00:13:04,534 --> 00:13:05,567 togarashi mayo now. 376 00:13:05,734 --> 00:13:06,701 Well, here comes the nuggets, 377 00:13:06,868 --> 00:13:08,467 a little tempura bits on top of it. 378 00:13:08,634 --> 00:13:09,801 [Erick] This is just the beauty of it, right? 379 00:13:09,968 --> 00:13:12,667 -Cilantro down, lime. -The birthday snacker. 380 00:13:14,767 --> 00:13:16,167 [Aaron] Mmm. 381 00:13:16,334 --> 00:13:18,300 I was concerned that the tortilla would break 382 00:13:18,467 --> 00:13:21,367 its integrity and kind of like dissipate, and it hasn't. 383 00:13:21,534 --> 00:13:24,567 -It's crispy, it's juicy. -[Guy] Batter is on point. 384 00:13:24,734 --> 00:13:27,267 I mean, this is like crispy, crunchy, drag the knife across, 385 00:13:27,434 --> 00:13:29,100 scratchy crunch. -[Aaron] Exactly. 386 00:13:29,267 --> 00:13:31,300 It's tender and moist in the center. 387 00:13:31,467 --> 00:13:34,701 You gave me a balance between the mayo and thank goodness 388 00:13:34,868 --> 00:13:38,167 for the acidity inside of the avocado tomatillo. 389 00:13:39,267 --> 00:13:40,701 That keeps your palate engaged. 390 00:13:40,868 --> 00:13:43,000 If you're a fish taco fan, you're gonna love that. 391 00:13:43,167 --> 00:13:44,667 [server] C St. Fish Tacos. 392 00:13:44,834 --> 00:13:47,167 I love the crispiness, the spicy mayo. 393 00:13:47,334 --> 00:13:48,801 It's light, and it's got a lot of flavor. 394 00:13:48,968 --> 00:13:50,300 And it's just money. 395 00:13:50,467 --> 00:13:53,300 So everybody asks how the Triple D Camaro is able 396 00:13:53,467 --> 00:13:57,000 to get taken care of and it's the team of the Chevy people. 397 00:13:57,167 --> 00:13:58,100 Let's talk about tacos. 398 00:13:58,267 --> 00:13:59,400 You can tell they're made with love. 399 00:13:59,567 --> 00:14:00,801 [Erick] Brisket, pulled pork. 400 00:14:00,801 --> 00:14:03,267 Erick really puts his heart into everything he does. 401 00:14:03,434 --> 00:14:05,868 Once you know about it, you won't wanna go anywhere else. 402 00:14:06,033 --> 00:14:07,767 You're like two restaurants in one, 403 00:14:07,934 --> 00:14:09,167 but you have pulled it off 404 00:14:09,334 --> 00:14:10,901 coming from humble beginnings and getting yourself out 405 00:14:11,067 --> 00:14:12,767 of the corporate world and working your way through. 406 00:14:12,934 --> 00:14:14,601 That is a testament, and you put it on a plate, 407 00:14:14,767 --> 00:14:15,834 so congratulations. 408 00:14:15,834 --> 00:14:17,167 -I appreciate you guys so much. -Unbelievable. 409 00:14:17,334 --> 00:14:19,968 -And happy birthday to Aaron Sanchez, huh? -Yes, sir. 410 00:14:20,133 --> 00:14:21,367 -[chefs clapping] Whoo. -[Guy] There you have it. 411 00:14:22,601 --> 00:14:25,601 Coming up, a Latin fusion food truck in Tampa, Florida... 412 00:14:25,767 --> 00:14:26,767 Whoo. 413 00:14:26,934 --> 00:14:28,567 ...building an unbelievable burger... 414 00:14:28,734 --> 00:14:31,100 That's like putting a unicorn and a motorcycle together. 415 00:14:31,267 --> 00:14:34,100 ...and putting out a pork dish you just can't miss. 416 00:14:34,267 --> 00:14:36,100 I don't care what else you order, you have to get this. 417 00:14:36,267 --> 00:14:37,367 It is outstanding. 418 00:14:38,868 --> 00:14:39,901 Are you talking about tomatillos? 419 00:14:40,067 --> 00:14:42,000 -Yes, exactly. -Oh, jalapeños. 420 00:14:42,167 --> 00:14:43,667 I mean, we -- we can go all day on this one. 421 00:14:43,834 --> 00:14:45,934 Do you have the huitlacoche here? 422 00:14:48,400 --> 00:14:50,200 I like food trucks like anybody does. 423 00:14:50,367 --> 00:14:52,100 I've probably been to more of them on Triple D 424 00:14:52,267 --> 00:14:53,467 than most folks have been. 425 00:14:53,634 --> 00:14:55,067 Well, I hear there's a place in Tampa, 426 00:14:55,234 --> 00:14:56,968 this food truck, that floats all around. 427 00:14:57,133 --> 00:15:00,100 Matter of fact, the owner's son posts on their social media 428 00:15:00,267 --> 00:15:01,367 where they're gonna be. 429 00:15:01,367 --> 00:15:04,100 And the chef, he's got this really eclectic mix. 430 00:15:04,267 --> 00:15:05,767 There's not really any way to explain it, 431 00:15:05,934 --> 00:15:07,868 except for he calls it fusion. 432 00:15:08,033 --> 00:15:09,501 Well, if it's got a line like that, 433 00:15:09,667 --> 00:15:12,634 I'm definitely checking it out, this is La Santa Maria Kitchen. 434 00:15:15,100 --> 00:15:16,868 Two orders of lobster fries, coming up. 435 00:15:17,033 --> 00:15:19,200 The Santa Maria is the best in town. 436 00:15:19,367 --> 00:15:20,567 Empanadas up. 437 00:15:20,734 --> 00:15:22,100 It's comfort food for everybody. 438 00:15:22,267 --> 00:15:25,667 Spanish food, American food, a little Asian influence. 439 00:15:25,834 --> 00:15:27,167 [Samuel] Squid ink burger for Sarah. 440 00:15:27,334 --> 00:15:29,000 Everything literally that I've tried from them, 441 00:15:29,167 --> 00:15:30,334 it's delicious. 442 00:15:30,334 --> 00:15:32,000 So if he puts it on the menu, you're in good shape. 443 00:15:32,167 --> 00:15:33,601 Yes, because it's gonna have flavor. 444 00:15:33,767 --> 00:15:36,667 [Guy] And Colombian-born owner Samuel Velazquez earned 445 00:15:36,834 --> 00:15:39,667 his flavor cred in kitchens from Colombia to New York, 446 00:15:39,834 --> 00:15:42,567 eventually turning in his Big Apple brick and mortars 447 00:15:42,734 --> 00:15:45,467 for something smaller in the Sunshine State. 448 00:15:45,634 --> 00:15:47,567 You had a Japanese restaurant before this? 449 00:15:47,734 --> 00:15:49,167 -Yeah. -Before that, you had an Italian restaurant. 450 00:15:49,334 --> 00:15:51,200 Italian. I come here, I open this. 451 00:15:51,367 --> 00:15:52,367 And you did the food truck. 452 00:15:52,534 --> 00:15:54,000 Is there any Colombian food on here? 453 00:15:54,167 --> 00:15:56,367 -I have the fusion right now. -The fusion. 454 00:15:56,534 --> 00:15:57,868 [kitchen crew] Order up, Birria Burger for Paul. 455 00:15:58,033 --> 00:16:00,167 The Birria Burger is like the best of both worlds. 456 00:16:00,334 --> 00:16:01,667 The burger and the taco. 457 00:16:01,834 --> 00:16:05,267 It's shredded beef on top of meat and then cheese. 458 00:16:05,434 --> 00:16:07,300 One tortilla and a lot of flavor. 459 00:16:07,467 --> 00:16:08,667 We're gonna start with the Birria? 460 00:16:08,834 --> 00:16:10,367 -Yeah. -[Guy] Bay leaf and allspice? 461 00:16:10,534 --> 00:16:13,501 [Samuel] Paprika, oregano, onion, garlic, sugar. 462 00:16:13,667 --> 00:16:15,467 -And then salt and pepper? -[Samuel] Lime juice. 463 00:16:15,634 --> 00:16:18,000 Now marinate the beef 24 hours. 464 00:16:18,167 --> 00:16:19,267 Now we're gonna go to the pot. 465 00:16:19,434 --> 00:16:21,467 [Samuel] I have the oil, marinated beef. 466 00:16:21,634 --> 00:16:23,267 -[Guy] The ancho and the guajillo. -[Samuel] Yeah. 467 00:16:23,434 --> 00:16:25,601 -Take the seeds out. -[Samuel] Yeah, because it's too hot. 468 00:16:25,767 --> 00:16:28,868 [Guy] So all the chiles go in. More garlic, the onions. 469 00:16:29,033 --> 00:16:30,601 -[Samuel] Tomato. -[Guy] More black pepper. 470 00:16:30,767 --> 00:16:33,367 -[Samuel] Paprika, allspice. -[Guy] Brown the meat a little bit. 471 00:16:33,534 --> 00:16:35,000 -Add some water. -[Samuel] Wait two hours. 472 00:16:35,167 --> 00:16:36,501 -[Guy] Until it shreds apart. -[Samuel] Yeah. 473 00:16:36,667 --> 00:16:38,767 I make the aioli for you. I have the Japanese. 474 00:16:38,934 --> 00:16:39,901 Kewpie mayonnaise? 475 00:16:40,067 --> 00:16:40,968 [Samuel] The rice vinegar, 476 00:16:41,133 --> 00:16:42,767 lime sugar. -[Guy] Good amount. 477 00:16:42,934 --> 00:16:45,100 [Samuel] Garlic, pineapple juice, white vinegar. 478 00:16:47,567 --> 00:16:49,267 Yeah. [laughs] 479 00:16:49,434 --> 00:16:50,467 [Guy] That's all you need to serve it. 480 00:16:50,634 --> 00:16:51,567 There'd be a line down the street. 481 00:16:52,601 --> 00:16:54,200 Delicious -- so once this is done, 482 00:16:54,367 --> 00:16:56,100 pull it out, strain it, shred the meat. 483 00:16:56,267 --> 00:16:57,501 -Kind of like Ropa Vieja. -[Samuel] Uh-huh. 484 00:16:57,667 --> 00:16:59,200 We'll save the liquid for the consommé. 485 00:16:59,367 --> 00:17:01,167 [Samuel] Yeah. Blend the consommé smooth. 486 00:17:01,334 --> 00:17:03,567 So we make the burger. Mozzarella cheese. 487 00:17:03,734 --> 00:17:05,901 -[Samuel] The tortilla. -Brioche bun, I'm good to go. 488 00:17:06,067 --> 00:17:07,767 [Samuel] Japanese aioli. The patty. 489 00:17:07,934 --> 00:17:09,567 -Some birria meat. -Ooh, a lot of food. 490 00:17:09,734 --> 00:17:12,000 [Samuel] Onions and cilantro. The crunchy tortilla. 491 00:17:12,167 --> 00:17:14,167 -And the top bun. -[Guy] The jus, yeah. 492 00:17:15,200 --> 00:17:16,767 I don't even know how to get after it. 493 00:17:16,934 --> 00:17:19,400 That weighs over a pound, it's gonna hurt. 494 00:17:21,868 --> 00:17:24,000 It's a Birria Burger. That's a big idea. 495 00:17:24,167 --> 00:17:26,667 Like putting a unicorn and a motorcycle together. 496 00:17:26,834 --> 00:17:27,968 Yeah. [laughs] 497 00:17:27,968 --> 00:17:30,868 [Guy] It really works. The meat's nice and tender. 498 00:17:31,033 --> 00:17:34,901 The jus that he cooked it in, all that flavor, that beef fat. 499 00:17:35,067 --> 00:17:37,667 The consommé, when you dip in, lights out. 500 00:17:40,000 --> 00:17:42,167 The little tortilla in there is a perfect move. 501 00:17:42,334 --> 00:17:44,267 Next, when he makes a unicorn motorcycle, 502 00:17:44,434 --> 00:17:46,100 I wanna be the first one to ride it. 503 00:17:46,267 --> 00:17:47,701 Birria Burger is ready. 504 00:17:47,868 --> 00:17:49,767 You get that juicy flavor from the burger. 505 00:17:49,934 --> 00:17:52,467 With that tortilla chip on it. Gives it that little crunch. 506 00:17:52,634 --> 00:17:54,167 That is my absolute favorite. 507 00:17:54,334 --> 00:17:57,767 The melt of the cheese when you pull it out, it's so good. 508 00:17:57,934 --> 00:17:59,868 -What can I get for you? -Can I do an order of empanadas? 509 00:18:00,100 --> 00:18:01,167 [woman] Every time I look at his website, 510 00:18:01,334 --> 00:18:02,601 he is somewhere else. 511 00:18:02,601 --> 00:18:05,167 Social media, he is posting a schedule, and it's all over. 512 00:18:05,334 --> 00:18:06,567 So he is very well-known. 513 00:18:06,567 --> 00:18:08,467 They come to our apartment complex at least once a month. 514 00:18:08,634 --> 00:18:09,868 -That's a stop? -[woman #2] Yeah. 515 00:18:09,868 --> 00:18:12,467 It's impossible not to buy the entire menu on your order. 516 00:18:12,634 --> 00:18:14,167 -You want to, don't you? -I do. 517 00:18:14,334 --> 00:18:16,000 Pork belly ceviche is ready. 518 00:18:16,167 --> 00:18:18,367 The best thing that they have here is the ceviche. 519 00:18:18,534 --> 00:18:20,267 It's pork belly, very crispy. 520 00:18:20,434 --> 00:18:22,367 One Guy tries it, he's gonna love it. 521 00:18:22,534 --> 00:18:25,567 Pork chicharrón ceviche. This better not be raw pork. 522 00:18:25,734 --> 00:18:27,167 -I'm trusting him. -[Samuel] Pork belly. 523 00:18:27,334 --> 00:18:28,701 -We're gonna brine this, got it. -[Samuel] Uh-huh. 524 00:18:28,868 --> 00:18:30,601 -Allspice, sugar. -Salt. 525 00:18:30,767 --> 00:18:31,767 [Samuel] Brown sugar. 526 00:18:31,934 --> 00:18:33,501 [Guy] Granulated garlic. Black pepper. 527 00:18:33,667 --> 00:18:35,467 [Samuel] Bay leaf and onion. 528 00:18:35,634 --> 00:18:39,067 -Cook this, cool this down before we put it over the top. -[Samuel] Brine the pork. 529 00:18:39,234 --> 00:18:40,767 -[Guy] For how long? -For 24 hours. 530 00:18:40,934 --> 00:18:42,100 -[Guy] Take it out of the liquid. -[Samuel] Yeah. 531 00:18:42,267 --> 00:18:45,067 Dry it off and salt on the top and sugar. 532 00:18:45,234 --> 00:18:47,000 -Make it crunchy. -I love "make it crunchy." 533 00:18:47,167 --> 00:18:49,667 My middle name should have been Guy Make It Crunchy Fieri. 534 00:18:50,767 --> 00:18:53,701 [Samuel] Roast it for two hours for 250. 535 00:18:53,868 --> 00:18:55,267 [Guy] Cut it, all right. 536 00:18:55,434 --> 00:18:57,567 -Make the leche tigre. -The tiger milk. 537 00:18:57,734 --> 00:19:00,067 So that's what's gonna make it the ceviche, is the sauce 538 00:19:00,234 --> 00:19:01,567 that we're gonna toss the fried pork in. 539 00:19:01,734 --> 00:19:02,701 Colombian style. 540 00:19:02,701 --> 00:19:04,167 -Onion and cilantro. -[Guy] Cilantro, OK. 541 00:19:04,334 --> 00:19:06,701 [Samuel] Salt, green onion, Sriracha. 542 00:19:06,868 --> 00:19:08,467 -The old Colombian Sriracha. -[Samuel laughs] 543 00:19:08,634 --> 00:19:11,968 -Ketchup, lemon juice, garlic, white vinegar. -[Guy] Rice vinegar. 544 00:19:12,133 --> 00:19:14,400 Ooh, I like that amount of acid in that. 545 00:19:14,567 --> 00:19:15,701 Whoo. [whispers] 546 00:19:15,868 --> 00:19:17,567 The Sriracha with the extra vinegar 547 00:19:17,734 --> 00:19:18,901 gives a little bite to it. -Yeah. 548 00:19:19,067 --> 00:19:20,100 -Uh-huh. -[Guy] That's delicious. 549 00:19:20,267 --> 00:19:22,000 -And tostones go with it? -Tostones. 550 00:19:22,167 --> 00:19:24,000 [Guy] So the plantains, we're gonna peel 'em. 551 00:19:24,167 --> 00:19:25,567 Getting those off there is... 552 00:19:25,734 --> 00:19:27,367 [Samuel] You need to put a little bit of hot water. 553 00:19:27,534 --> 00:19:29,067 Yeah, hot water will help take 'em off. 554 00:19:29,234 --> 00:19:31,767 Chop it, give it a fry, and then when it comes out, 555 00:19:31,934 --> 00:19:34,467 you smash it? -I make the water with garlic. 556 00:19:34,634 --> 00:19:35,968 -[Guy] We put it in the garlic water? -[Samuel] Yeah. 557 00:19:36,133 --> 00:19:37,467 -OK. -[Samuel] Fry one more time. 558 00:19:37,634 --> 00:19:38,968 -[Guy] Then fry 'em again. -Yeah. 559 00:19:39,133 --> 00:19:40,501 So we're gonna fry the pork. 560 00:19:40,667 --> 00:19:42,400 -That's a normal order? -[Samuel] Yeah. 561 00:19:42,567 --> 00:19:44,367 Put a little bit of salt, cilantro and onion, 562 00:19:44,534 --> 00:19:46,367 red onion, leche tigre sauce. 563 00:19:47,367 --> 00:19:50,534 So, warm fried pork ceviche salad. 564 00:19:53,000 --> 00:19:54,601 I don't like it -- I love it. 565 00:19:54,767 --> 00:19:56,467 This sauce, the right amount of vinegar, 566 00:19:57,601 --> 00:19:59,567 good acid, little kiss of the sugar. 567 00:20:01,267 --> 00:20:04,167 The pork is tender. The tostone is perfect. 568 00:20:05,400 --> 00:20:08,067 And you get this nice, clean silkiness 569 00:20:08,234 --> 00:20:10,601 that comes from that Japanese mayo. 570 00:20:10,767 --> 00:20:12,601 I don't care what else you order, you have to get this. 571 00:20:12,767 --> 00:20:14,667 It is outstanding. 572 00:20:14,834 --> 00:20:15,701 [Samuel] The ceviche is coming. 573 00:20:15,868 --> 00:20:18,367 The pork belly, ohh, it's very yummy. 574 00:20:18,534 --> 00:20:21,267 -It will knock your socks off. -Bacon cheeseburger is ready. 575 00:20:21,434 --> 00:20:22,601 [Guy] So how do you explain it 576 00:20:22,601 --> 00:20:24,868 to somebody when you're coming up to this uniqueness? 577 00:20:25,033 --> 00:20:27,267 It's really good food. Legitly good food. 578 00:20:27,434 --> 00:20:28,801 Even for those picky eaters, 579 00:20:28,968 --> 00:20:30,868 La Santa Maria is the one to go to. 580 00:20:31,033 --> 00:20:31,968 [Guy] It's a tiny little kitchen, 581 00:20:32,133 --> 00:20:34,067 but everything you do is very mindful. 582 00:20:34,234 --> 00:20:37,167 I had two simple dishes executed perfectly, 583 00:20:37,334 --> 00:20:38,968 and the flavor was outrageous. 584 00:20:39,133 --> 00:20:40,300 -Well done. -Thank you. 585 00:20:41,868 --> 00:20:44,267 So that's it for this road trip, but don't worry, 586 00:20:44,434 --> 00:20:47,300 we got plenty more joints to find all over this country. 587 00:20:47,467 --> 00:20:48,868 I'll be looking for you next time 588 00:20:49,033 --> 00:20:51,300 on "Diners, Drive-Ins, and Dives." 589 00:20:52,300 --> 00:20:53,501 I'm gonna just keep eating this 590 00:20:53,667 --> 00:20:55,501 and just tell you about how good it is. 591 00:20:55,667 --> 00:20:57,667 It's so good, 592 00:20:57,834 --> 00:20:58,734 I don't want you to have any 593 00:20:58,901 --> 00:20:59,767 'cause you're gonna spoil your dinner.