1 00:00:01,402 --> 00:00:02,501 Hey everybody, I'm Guy Fieri, 2 00:00:02,503 --> 00:00:03,635 and we're rolling out looking for 3 00:00:03,737 --> 00:00:06,538 America's greatest diners, drive-ins and dives. 4 00:00:06,640 --> 00:00:09,241 -This trip... -Winner winner, chicken dinner. 5 00:00:09,343 --> 00:00:12,044 -...it's a party in Puerto Rico. -You're showing off. 6 00:00:12,146 --> 00:00:14,947 Where I'm traveling with chef, Antonia Lofaso.. 7 00:00:14,949 --> 00:00:16,548 [imitates rimshot] 8 00:00:16,550 --> 00:00:19,918 -[Guy] ...on a first-class culinary journey. -Lights out, delicious. 9 00:00:19,920 --> 00:00:21,954 It's a ticket to regional recipes... 10 00:00:21,956 --> 00:00:23,055 This is traditional? 11 00:00:23,124 --> 00:00:24,656 -Yeah. -[whistles] 12 00:00:24,725 --> 00:00:26,658 [Guy] ...decadent dishes... 13 00:00:26,727 --> 00:00:28,727 The world needs to eat this cheesecake. 14 00:00:28,729 --> 00:00:30,929 [Guy] ...plus, vegan showstoppers 15 00:00:30,931 --> 00:00:32,664 Off the hook right now, I'm telling you. 16 00:00:32,700 --> 00:00:34,299 And don't just take it from me. 17 00:00:34,301 --> 00:00:36,035 You got the governor of Puerto Rico town here. 18 00:00:36,136 --> 00:00:38,504 Do the diet before you come here. 19 00:00:38,506 --> 00:00:40,039 Then you can eat whatever you want. 20 00:00:40,140 --> 00:00:42,107 That's all right here, right now, 21 00:00:42,109 --> 00:00:44,510 on Diners, Drive-Ins and Dives. 22 00:00:46,113 --> 00:00:48,814 [theme music playing] 23 00:00:57,191 --> 00:00:58,824 All right, chef, so you've been to Puerto Rico before. 24 00:00:58,826 --> 00:01:00,192 I've been a couple of times. 25 00:01:00,194 --> 00:01:01,927 -Okay, what'd you think of the food scene? -Amazing. 26 00:01:01,929 --> 00:01:03,328 [Guy] I thought so, too. 27 00:01:03,330 --> 00:01:04,463 So I thought today, 28 00:01:04,565 --> 00:01:06,598 you and I would cruise around and check out 29 00:01:06,600 --> 00:01:08,400 three of the best joints I've heard about. 30 00:01:08,402 --> 00:01:09,935 I am so ready for all of this. 31 00:01:09,937 --> 00:01:11,003 All right, first one we're talking about, 32 00:01:11,071 --> 00:01:13,305 the couple that owns it are the real deal. 33 00:01:13,307 --> 00:01:15,340 This is Mercado La Carreta. 34 00:01:17,812 --> 00:01:19,812 Oh, my God, this is, like, the best. 35 00:01:19,814 --> 00:01:21,814 [man] Table seven. 36 00:01:21,816 --> 00:01:24,249 Cozy, delicious, grandmother food. 37 00:01:24,351 --> 00:01:26,452 But it's fresher, it's brighter. 38 00:01:26,520 --> 00:01:28,120 We provide the good food that is 39 00:01:28,122 --> 00:01:29,888 the best way to feel like you're in Puerto Rico. 40 00:01:29,890 --> 00:01:32,925 [Guy] And what better place for owners, Carlos Rosario 41 00:01:32,927 --> 00:01:35,928 and Yaritza Rodriguez to show off their local cultur 42 00:01:35,930 --> 00:01:39,264 than in a charming building facing an old San Juan plaza 43 00:01:39,300 --> 00:01:42,367 We saw the place and we had to do it. 44 00:01:43,604 --> 00:01:45,237 [Guy] And they're doing it with the mad skills 45 00:01:45,306 --> 00:01:47,306 of chef Gerardo Davila. 46 00:01:47,308 --> 00:01:49,308 Drop-and-stop shake with trifongo. 47 00:01:49,310 --> 00:01:51,143 The sous vide chicken is awesome. 48 00:01:51,212 --> 00:01:53,712 The trifongo stuff in here is hard to beat. 49 00:01:53,714 --> 00:01:55,948 The rice and beans and the plantains 50 00:01:56,016 --> 00:01:57,883 creates this absolutely wonderful dish. 51 00:01:57,885 --> 00:01:59,618 I didn't come to old San Juan anticipating 52 00:01:59,620 --> 00:02:02,387 -sous vide chicken breasts. -Stuffed with trifongo. 53 00:02:02,389 --> 00:02:05,224 [Guy] Cassava, green plantain, and the red plantain. 54 00:02:05,226 --> 00:02:07,025 [Gerardo] We're gonna boil the cassava. 55 00:02:07,027 --> 00:02:09,228 The green plantains, you gotta fight that skin off. 56 00:02:09,230 --> 00:02:11,430 -[Gerardo] Fry it altogether. -[Guy] This is the cassava. 57 00:02:12,333 --> 00:02:13,699 Oh, my God, it's so good, by the way. 58 00:02:13,701 --> 00:02:15,300 So, we're gonna add the butter, the garlic. 59 00:02:15,302 --> 00:02:16,702 -[Guy] Good amount. -[Gerardo] Salt. 60 00:02:16,704 --> 00:02:17,803 Can I do the pilon? 61 00:02:17,805 --> 00:02:18,904 I've actually never done it before. 62 00:02:18,906 --> 00:02:20,539 You gotta get your tricep ready. 63 00:02:20,641 --> 00:02:22,207 You... feel. 64 00:02:22,209 --> 00:02:23,442 Okay, okay, I think you're ready. 65 00:02:23,511 --> 00:02:24,743 Thank you very much. [chuckles] 66 00:02:24,745 --> 00:02:27,212 -Ooh, you can smell the garlic in there. -Yes. 67 00:02:27,214 --> 00:02:28,447 I just wanna eat that. 68 00:02:28,549 --> 00:02:29,715 We gonna season the chicken breast. 69 00:02:29,717 --> 00:02:31,216 Olive oil, salt. 70 00:02:31,218 --> 00:02:32,317 -[Guy] Paprika. -Paprika, yeah. 71 00:02:32,319 --> 00:02:34,419 [Guy] Oregano, garlic powder. 72 00:02:34,421 --> 00:02:36,855 Trifongo right here. We're gonna roll it. 73 00:02:36,957 --> 00:02:38,056 Inside the bag. 74 00:02:38,125 --> 00:02:39,358 [Guy] Get a vacuum seal on it. 75 00:02:39,426 --> 00:02:41,426 Go to the immersion circulator, what temp, how long for? 76 00:02:41,428 --> 00:02:43,562 149, one hour and 45 minutes. 77 00:02:43,630 --> 00:02:45,664 -What do we serve it with? -With Mamposteao rice. 78 00:02:45,766 --> 00:02:47,199 Mamposteao rice. 79 00:02:47,201 --> 00:02:48,634 [Gerardo] We're gonna start with the olive oil, 80 00:02:48,702 --> 00:02:50,702 onions and peppers. Then potatoes. 81 00:02:50,704 --> 00:02:52,838 -It's a natural thickening agent. -Exactly. 82 00:02:52,940 --> 00:02:54,640 The house-made sofrito. 83 00:02:54,708 --> 00:02:56,308 -Tomato sauce. -[Guy] Next up. 84 00:02:56,310 --> 00:02:57,910 -Sazon achiote. -Yes. 85 00:02:57,912 --> 00:03:00,746 Ah, there you go. Winner winner, chicken dinner. 86 00:03:00,847 --> 00:03:02,414 -[Gerardo] Pink beans. -[Guy] This pink bean 87 00:03:02,416 --> 00:03:03,949 that is recognized here in Puerto Rico. 88 00:03:04,051 --> 00:03:05,217 Lights out, delicious. 89 00:03:05,219 --> 00:03:07,452 Water right here. Salt. Culantro. 90 00:03:07,521 --> 00:03:08,720 -Or... -Racao. 91 00:03:08,722 --> 00:03:12,257 Boil it in high, one hour, then 30 minutes, medium-low. 92 00:03:12,326 --> 00:03:13,424 [Antonia] We can have it with rice? 93 00:03:13,427 --> 00:03:15,060 First we're gonna start with the olive oil, 94 00:03:15,062 --> 00:03:16,195 peppers and onions. 95 00:03:16,197 --> 00:03:17,763 [Guy] And a little more sofrito. 96 00:03:17,831 --> 00:03:19,865 -We're gonna add the beans. -And the liquid. 97 00:03:19,933 --> 00:03:21,400 Oh, liquid's very, very important for this. 98 00:03:21,402 --> 00:03:22,701 Garlic right here. 99 00:03:22,703 --> 00:03:24,236 -Rice. -[Guy] It's not fully cooked? 100 00:03:24,338 --> 00:03:26,605 Bring in the sazon. Little bit of cilantro at the end. 101 00:03:26,607 --> 00:03:28,340 -Bada-bing, bada-boom. -Bada-boom, bada-boom. 102 00:03:28,442 --> 00:03:29,541 The Mamposteao rice. 103 00:03:29,643 --> 00:03:31,043 [Guy] Whoa, that's a portion. 104 00:03:31,045 --> 00:03:32,844 -[Gerardo] So, we have here the seared... -[Guy] Beautiful. 105 00:03:32,913 --> 00:03:34,346 [Gerardo] ...stuffed chicken. 106 00:03:34,448 --> 00:03:36,114 Finish it up with the garlic sauce. 107 00:03:36,116 --> 00:03:37,148 Some cilantro. 108 00:03:37,150 --> 00:03:38,817 [Antonia] Look how gorgeous that looks. 109 00:03:40,921 --> 00:03:42,221 What's in the sauce, chef? 110 00:03:42,223 --> 00:03:44,456 -Heavy cream, salt and garlic. -I love the chicken. 111 00:03:45,426 --> 00:03:47,526 [Guy] It's tender. It's not dry at all. 112 00:03:47,528 --> 00:03:49,962 And that garlic cream sauce definitely complements it. 113 00:03:50,631 --> 00:03:52,164 My favorite, though, 114 00:03:52,800 --> 00:03:54,032 is the trifongo. 115 00:03:54,101 --> 00:03:55,767 You get a little bit of garlic, 116 00:03:55,769 --> 00:03:58,704 a little kiss of sweet, then you get the crunch, then you get the cream. 117 00:03:58,706 --> 00:03:59,838 [Antonia] You haven't lost the texture 118 00:03:59,940 --> 00:04:01,373 of the rice with all of that liquid. 119 00:04:01,375 --> 00:04:02,808 -I mean, delicious. Really good. -Thank you, thank you, Guy. 120 00:04:02,810 --> 00:04:05,110 And the sous vide chicken with trifongo. 121 00:04:05,112 --> 00:04:09,214 The rice here is so tasty. The trifongo, delicious. 122 00:04:09,216 --> 00:04:10,315 It doesn't get any better than that. 123 00:04:10,317 --> 00:04:11,617 You guys aren't even listening to me anymore, 124 00:04:11,619 --> 00:04:13,485 you got the governor of Puerto Rico town here. 125 00:04:13,487 --> 00:04:16,121 Puerto Rico is the best place. [laughs] 126 00:04:16,123 --> 00:04:17,189 [Guy] You know, it's not just the beaches 127 00:04:17,191 --> 00:04:18,390 and the great hotels, 128 00:04:18,458 --> 00:04:20,525 and the culture and the peop in old San Juan. 129 00:04:20,527 --> 00:04:22,361 Come for the food. 130 00:04:22,429 --> 00:04:24,529 Do the diet before you come here. 131 00:04:24,531 --> 00:04:25,998 Then you can eat whatever you want. 132 00:04:26,000 --> 00:04:27,232 Cheesecake-stuffed French toast 133 00:04:27,334 --> 00:04:29,034 with strawberries, table number three. 134 00:04:29,036 --> 00:04:31,003 [man] French toasted stuffe with cheesecake. 135 00:04:31,005 --> 00:04:32,938 There can't be a much better combination. 136 00:04:33,040 --> 00:04:34,306 They have the fresh strawberries. 137 00:04:34,308 --> 00:04:35,607 A beautiful dish. 138 00:04:35,609 --> 00:04:36,775 Gimme the rundown, what are we making? 139 00:04:36,810 --> 00:04:38,110 [Gerardo] Cheesecake-stuffe French toast. 140 00:04:38,112 --> 00:04:39,711 You could not have said two words 141 00:04:39,713 --> 00:04:41,613 that made me happier. French toast, cheesecake. 142 00:04:41,615 --> 00:04:43,048 So, the crust part of the cheesecake, 143 00:04:43,050 --> 00:04:45,651 we start with the vanilla crackers, butter, 144 00:04:45,752 --> 00:04:46,852 brown sugar and white sugar. 145 00:04:46,953 --> 00:04:48,253 [Guy] Pack this in the bottom of the pan, 146 00:04:48,322 --> 00:04:50,389 bake off the crust, now we're getting into the filling. 147 00:04:50,391 --> 00:04:52,324 [Gerardo] Making the cream cheese creamier. 148 00:04:52,326 --> 00:04:55,627 -Sugar. -[Guy] Salt. Vanilla. Sour cream. 149 00:04:55,629 --> 00:04:57,362 We're gonna add the eggs one by one. 150 00:04:57,464 --> 00:04:58,664 [Guy] Into the springform pan. 151 00:04:58,699 --> 00:05:00,332 [Gerardo] We're gonna bake it in a water bath. 152 00:05:00,434 --> 00:05:02,501 220 degrees, two hours and a half. 153 00:05:02,503 --> 00:05:04,836 So, now we're gonna make our strawberry sauce. 154 00:05:04,938 --> 00:05:06,638 Sugar. We're gonna let it boil. 155 00:05:06,707 --> 00:05:08,040 Strain the liquid. 156 00:05:08,141 --> 00:05:10,042 Add xanthan gum to thicken it up. 157 00:05:10,044 --> 00:05:11,910 [Guy] This, I think is legendary. 158 00:05:11,912 --> 00:05:13,745 Hollowed out, little trap door. 159 00:05:13,814 --> 00:05:16,515 Milk. Add the sugar. Salt, vanilla. 160 00:05:16,517 --> 00:05:18,417 Cinnamon, and eggs. 161 00:05:18,419 --> 00:05:20,352 -Now we're gonna mix it. -[Antonia gasps] 162 00:05:20,454 --> 00:05:21,653 -[Guy] Is that the right cut? -[Gerardo] Yes, sir. 163 00:05:21,755 --> 00:05:24,156 -Chef, you have the gloves. -Gently stuff it. 164 00:05:24,224 --> 00:05:26,792 -The world needs to eat this cheesecake. -That cheesecake's legit. 165 00:05:26,794 --> 00:05:28,160 [Gerardo] Dip it in the batter. 166 00:05:28,228 --> 00:05:31,930 Dump it in the griddle for one minute, each side. 167 00:05:31,932 --> 00:05:33,832 -French toast. -[Antonia] Mmm. 168 00:05:33,934 --> 00:05:36,401 Cut it half. Some powdered sugar. 169 00:05:36,403 --> 00:05:37,803 Strawberry sauce that we did earlier. 170 00:05:37,805 --> 00:05:39,738 Fresh strawberries and a frost. 171 00:05:39,806 --> 00:05:40,839 [Antonia] Ooh. 172 00:05:40,908 --> 00:05:42,140 [Gerardo] You want that crunchy bite. 173 00:05:42,209 --> 00:05:43,809 [Antonia] Look at this. Oh, my goodness. 174 00:05:43,811 --> 00:05:45,043 You know what I like about it 175 00:05:45,145 --> 00:05:47,612 is I like the tang of the cheesecake. 176 00:05:47,614 --> 00:05:49,214 -What did you do? -I got the middle. 177 00:05:50,217 --> 00:05:51,283 That's not how you do the bite. 178 00:05:51,285 --> 00:05:52,617 [Antonia] What are you, the French toast police? 179 00:05:52,619 --> 00:05:54,419 Everybody at home right now, phone in. 180 00:05:54,421 --> 00:05:55,854 It's a Flavortown hotline. 181 00:05:55,922 --> 00:05:57,356 Press one if Antonia 182 00:05:57,424 --> 00:05:58,557 completely dug it out of the middle. 183 00:05:58,625 --> 00:06:01,159 -Press two if I'm right. -[laughs] 184 00:06:01,261 --> 00:06:04,162 -Thankyou chef Gerardo. -Yeah. Oh, oh. 185 00:06:04,231 --> 00:06:06,298 -Fantastic. -Plate of French toast. 186 00:06:06,300 --> 00:06:08,633 It's just enough sweet and light and the same time. 187 00:06:08,735 --> 00:06:10,435 [man] The strawberry glaze is excellent. 188 00:06:10,504 --> 00:06:12,270 -I think it's like a knock out of the park. -Definitely. 189 00:06:12,272 --> 00:06:13,938 [Gerardo] Cubano ready for table eight. 190 00:06:13,940 --> 00:06:16,408 [man] You come in and have good food, have a good experience. 191 00:06:16,410 --> 00:06:18,210 and it has everything you can offer for Puerto Rico. 192 00:06:18,212 --> 00:06:20,946 You have so much ability and so much creativity, 193 00:06:20,948 --> 00:06:22,314 I can only imagine where the menu goes. 194 00:06:22,316 --> 00:06:24,416 -So thank you very much, awesome job. -Thank you, Guy. 195 00:06:24,418 --> 00:06:25,617 We're gonna get you to finish that, 196 00:06:25,619 --> 00:06:27,052 -and then we have to jump back in the car. -Okay. 197 00:06:27,054 --> 00:06:29,454 -Because we wanna do two more restaurants, okay? -Oh, my goodness. 198 00:06:29,556 --> 00:06:32,023 -What'd you think? -Absolutely amazing. 199 00:06:32,025 --> 00:06:34,426 I told you this tour was gonna be the real deal. 200 00:06:34,428 --> 00:06:36,128 -Wait till you see the next place. -Awesome. 201 00:06:36,797 --> 00:06:38,764 It's just outside of San Jua 202 00:06:38,799 --> 00:06:39,865 I wouldn't steer you wrong. 203 00:06:39,867 --> 00:06:42,234 And thinking totally outsid of the box. 204 00:06:42,302 --> 00:06:45,270 It's so creative. No two things taste the same. 205 00:06:45,272 --> 00:06:48,306 With their no meat, but don't even miss it, menu 206 00:06:48,308 --> 00:06:51,109 This would be a destination to come to Puerto Rico 207 00:06:51,111 --> 00:06:52,511 just to come have this experience. 208 00:06:58,018 --> 00:07:00,252 All right, Antonia, we're now in Caguas, 209 00:07:00,353 --> 00:07:02,454 which is about 30 minutes from old San Juan. 210 00:07:02,523 --> 00:07:04,523 So where would I be taking you next? Just think about it. 211 00:07:04,525 --> 00:07:06,625 Okay, well, I know how much you love mofongo. 212 00:07:06,627 --> 00:07:08,260 [Guy] And this is plant-base 213 00:07:08,328 --> 00:07:10,429 -Plant-based? No, no, no. -Yes. Yes, yes, yes. 214 00:07:10,431 --> 00:07:12,464 You're taking me to a vegan restaurant in Puerto Rico? 215 00:07:12,533 --> 00:07:15,033 Exactly! This is El Grifo. 216 00:07:15,035 --> 00:07:16,601 [woman] Boneless wings. 217 00:07:16,603 --> 00:07:18,136 [man] It's a unique restaura 218 00:07:18,238 --> 00:07:19,938 here in Caguas, and I think in Puerto Rico. 219 00:07:20,007 --> 00:07:21,072 Four-cheese pizza. 220 00:07:21,074 --> 00:07:23,608 All those food that you consider normal to eat, 221 00:07:23,610 --> 00:07:25,710 but everything is plant-base 222 00:07:25,712 --> 00:07:27,946 [Guy] But food wasn't even part of the equation 223 00:07:28,015 --> 00:07:29,247 when Loumiry Sanchez 224 00:07:29,316 --> 00:07:31,817 and Jose Soto started this joint. 225 00:07:31,819 --> 00:07:34,519 We were building a craft beer bar. 226 00:07:34,521 --> 00:07:37,456 We were not going to serve food but the permits were... 227 00:07:37,524 --> 00:07:38,757 -The license. -Yeah, the license, yeah. 228 00:07:38,826 --> 00:07:40,024 Says you have to. 229 00:07:40,026 --> 00:07:41,726 [Antonia] So you always serv the vegan food 230 00:07:41,829 --> 00:07:42,961 -with the craft beer? -Yeah, yeah. 231 00:07:42,963 --> 00:07:46,665 It exploded. And I serve you what I would eat. 232 00:07:46,700 --> 00:07:48,033 Chili and cheeseburger. 233 00:07:48,035 --> 00:07:49,267 So, how do you think they're doing? 234 00:07:49,269 --> 00:07:52,037 I like it a lot, especially the chicken and waffles. 235 00:07:52,039 --> 00:07:54,039 [man] The waffle is a pumpkin waffle. 236 00:07:54,041 --> 00:07:55,340 The chicken, which is not chicken, 237 00:07:55,409 --> 00:07:57,209 is absolutely delicious. 238 00:07:57,211 --> 00:07:59,411 -So, what are we gonna make? -The crust for the chicken 239 00:07:59,413 --> 00:08:00,912 that's made with cauliflower 240 00:08:00,914 --> 00:08:02,547 We'll start with some cashews. 241 00:08:02,616 --> 00:08:05,250 Arrow root. Smoked paprika. 242 00:08:05,352 --> 00:08:08,153 -Garlic. Pink Himalayan salt. -[Antonia] Mmm. 243 00:08:08,222 --> 00:08:09,221 -Cayenne pepper. -[Guy] Okay. 244 00:08:09,223 --> 00:08:10,722 And curry powder. 245 00:08:10,724 --> 00:08:12,123 [Antonia] That really powdered out. 246 00:08:12,125 --> 00:08:13,758 No. No, no, no. Not happening. 247 00:08:13,827 --> 00:08:15,627 -[laughs] -Delish-a-dust. 248 00:08:15,629 --> 00:08:17,329 We're gonna bake this off. 249 00:08:17,331 --> 00:08:19,698 [Loumiry] Now we are going to crust the cauliflower. 250 00:08:19,700 --> 00:08:21,833 We have to skin the cauliflower first. 251 00:08:21,935 --> 00:08:23,201 [Guy] So it cooks all the way through. 252 00:08:23,203 --> 00:08:25,403 The almond milk, lime juice. 253 00:08:25,405 --> 00:08:27,205 [Antonia] You're gonna reall taste all the flavors in the 254 00:08:27,207 --> 00:08:28,406 just from that little bit of lime juice. 255 00:08:28,408 --> 00:08:30,275 [Loumiry] Cook it at 350. 256 00:08:30,277 --> 00:08:32,210 -20 to 25 minutes. -[Guy] Okay. 257 00:08:32,212 --> 00:08:34,379 For service, we put it at the air fryer, 258 00:08:34,381 --> 00:08:36,414 -for the crispier texture. -Oh! 259 00:08:36,416 --> 00:08:38,984 -[Guy] Now we're into the pumpkin waffle batter. -[Loumiry] Yeah. 260 00:08:38,986 --> 00:08:41,152 -[Guy] Local pumpkin. -[Loumiry] Coconut oil. 261 00:08:41,254 --> 00:08:43,922 Brown sugar. Pumpkin spice. 262 00:08:43,924 --> 00:08:45,757 Cinnamon. Himalayan salt. 263 00:08:45,826 --> 00:08:47,158 And I assume we're roasting that in the oven? 264 00:08:47,227 --> 00:08:49,160 [Loumiry] 35 minutes at 350 265 00:08:49,262 --> 00:08:50,428 Now next up. 266 00:08:50,430 --> 00:08:53,164 Wholewheat flour. Pumpkin spice. 267 00:08:53,233 --> 00:08:54,900 -You love your pumpkin spice. -[laughs] 268 00:08:54,902 --> 00:08:57,035 -[Loumiry] Baking powder. -[Guy] Okay. Whoa. 269 00:08:57,137 --> 00:09:00,005 Cinnamon. Baking soda. Himalayan salt. 270 00:09:00,007 --> 00:09:01,907 [Antonia] Love that you use Himalayan salt. 271 00:09:01,909 --> 00:09:03,408 -Coconut milk. -Yeah. 272 00:09:03,410 --> 00:09:04,543 [Loumiry] Maple syrup. 273 00:09:04,644 --> 00:09:06,011 See, the teamwork makes the dream work. 274 00:09:06,013 --> 00:09:08,613 Rapeseed oil. Some vanilla. 275 00:09:08,615 --> 00:09:10,615 -Apple cider vinegar. -Yes! 276 00:09:10,617 --> 00:09:12,417 I do shots of apple cider vinegar. 277 00:09:12,419 --> 00:09:14,052 [Guy] Now the roasted pumpkin. 278 00:09:14,121 --> 00:09:15,153 -This is my part. -Oh, really? 279 00:09:15,222 --> 00:09:16,321 -[Antonia] Like this? -[Loumiry] Yes. 280 00:09:16,323 --> 00:09:17,756 [Loumiry] We set it on the fridge. 281 00:09:17,857 --> 00:09:19,558 -[Guy] Okay. -Then we use it the next day 282 00:09:19,626 --> 00:09:21,226 Is there a sauce that goes with this? 283 00:09:21,228 --> 00:09:22,961 [Loumiry] We are going to make white gravy. 284 00:09:22,963 --> 00:09:24,963 Water, rice vinegar. 285 00:09:25,065 --> 00:09:27,599 Dijon mustard, apple cider vinegar. 286 00:09:27,601 --> 00:09:28,900 Maple syrup. 287 00:09:28,902 --> 00:09:31,303 Vegan mayonnaise, red onions. 288 00:09:31,305 --> 00:09:34,205 Celery seeds, black pepper, cashews. 289 00:09:34,207 --> 00:09:35,507 [Guy] It'd be easier if you just told us 290 00:09:35,509 --> 00:09:37,008 the things you didn't make from scratch. 291 00:09:37,010 --> 00:09:39,411 -Yeah, there's like five. -Anything. We make everything from scratch. 292 00:09:39,413 --> 00:09:41,947 Vegan honey mustard, cabbage. 293 00:09:41,949 --> 00:09:44,049 -The "chicken." -Some chives. 294 00:09:44,117 --> 00:09:45,317 White gravy. 295 00:09:45,319 --> 00:09:47,452 -Cajun. Lemon. -Ooh. 296 00:09:47,521 --> 00:09:49,621 [Antonia] That is, like, some lemon squeezing right there. 297 00:09:50,657 --> 00:09:51,923 [Guy] The breading on the cauliflower 298 00:09:51,925 --> 00:09:53,925 is dynamite. It's super-tender. 299 00:09:53,927 --> 00:09:55,927 But the waffle is the star of the show. 300 00:09:55,929 --> 00:09:57,128 -100%, 100%. -[laughs] 301 00:09:57,130 --> 00:09:58,330 [Guy] It's got a great exterior crust. 302 00:09:58,332 --> 00:09:59,764 [Antonia] And that super-soft interior. 303 00:09:59,833 --> 00:10:01,132 Those are the two things 304 00:10:01,134 --> 00:10:03,001 -for any kind of Belgian waffle. -The pumpkin spice... 305 00:10:04,338 --> 00:10:05,537 is what brings it home. 306 00:10:05,639 --> 00:10:07,706 That sauce is everything that you want 307 00:10:07,708 --> 00:10:09,040 with sort of the aggressiveness 308 00:10:09,109 --> 00:10:10,308 -of the spice. -Dynamite. 309 00:10:10,310 --> 00:10:12,210 Pumpkin waffles are done. 310 00:10:12,212 --> 00:10:14,412 You won't really miss the normal chicken waffles. 311 00:10:14,414 --> 00:10:16,247 [speaking Spanish] 312 00:10:21,822 --> 00:10:24,556 So, rumor has it you also do a cooking school. 313 00:10:24,625 --> 00:10:26,958 [Loumiry] Yeah. On the secon floor of the restaurant, 314 00:10:26,960 --> 00:10:28,560 we are teaching cooking classes. 315 00:10:28,629 --> 00:10:30,962 And now we are making a whole certification. 316 00:10:30,964 --> 00:10:32,731 How many hours are in your day? 317 00:10:32,733 --> 00:10:34,633 Are you working on the carrot lots? 318 00:10:34,734 --> 00:10:36,935 Aunt Ida is the aunt of Chico, 319 00:10:36,937 --> 00:10:38,903 who is our director of photography. 320 00:10:38,905 --> 00:10:41,640 Have you ever been to a vegan restaurant before? 321 00:10:41,708 --> 00:10:44,509 Not at all, but I'm glad I was. It's fantastic. 322 00:10:44,511 --> 00:10:46,044 Don't go anywhere, Triple D, hanging out 323 00:10:46,113 --> 00:10:47,946 in Puerto Rico, chef Antonia Lofaso. 324 00:10:48,048 --> 00:10:49,314 We back with more vegan food 325 00:10:49,316 --> 00:10:51,049 [Loumiry] Animal Lover's pizza. 326 00:10:51,151 --> 00:10:52,917 The pizza has no meat on it. 327 00:10:52,919 --> 00:10:55,320 But it tastes just like a Meat Lover pizza. 328 00:10:55,322 --> 00:10:56,821 -I can't believe this. -Oh, good. 329 00:11:00,260 --> 00:11:01,793 The faster you do it the more it'll be over. 330 00:11:01,795 --> 00:11:03,762 [laughing] "The more it'll be over." 331 00:11:03,863 --> 00:11:06,431 -Next profound statement by Antonia. -[laughs] 332 00:11:09,803 --> 00:11:11,903 Welcome back, Triple D in Puerto Rico. 333 00:11:11,905 --> 00:11:13,738 with the one and only chef Antonia Lofaso. 334 00:11:13,840 --> 00:11:15,072 And we're at El Grifo. 335 00:11:15,074 --> 00:11:16,941 And I'll tell you what, we've both been learning 336 00:11:16,943 --> 00:11:18,710 things about the world of vegan cooking 337 00:11:18,712 --> 00:11:19,744 that'll blow you away. 338 00:11:19,846 --> 00:11:21,846 [man] Cochinita pibil slide. 339 00:11:21,915 --> 00:11:25,817 The flavors are composed with creativeness. 340 00:11:25,819 --> 00:11:27,819 Animal Lover pizza. Enjoy. 341 00:11:27,821 --> 00:11:29,654 [man] It's an Animal Lover's pizza. 342 00:11:29,756 --> 00:11:31,823 But there's no type of meat on it. 343 00:11:31,825 --> 00:11:33,825 It actually tastes amazing. 344 00:11:33,827 --> 00:11:38,129 Our most famous pizza is the Animal Lover's pizza. 345 00:11:38,131 --> 00:11:39,297 It's like a joke. 346 00:11:39,299 --> 00:11:41,599 -Lover, you know? [laughs] -We picked up on it, yeah. 347 00:11:41,601 --> 00:11:43,802 So, we are making our choriz 348 00:11:43,804 --> 00:11:47,305 Sundried tomatoes, cayenne, paprika, 349 00:11:47,307 --> 00:11:49,240 smoked paprika. 350 00:11:49,342 --> 00:11:51,509 Cumin, Himalayan salt. 351 00:11:51,511 --> 00:11:54,746 Oregano, black pepper, garlic. 352 00:11:54,848 --> 00:11:56,147 Liquid smoke. 353 00:11:56,149 --> 00:11:58,616 You know what's amazing? That's what sausage looks like 354 00:11:58,618 --> 00:12:00,819 when you put it in a food processor. 355 00:12:00,821 --> 00:12:04,823 We are adding sunflower seeds, flax seeds and pumpkin seeds. 356 00:12:04,825 --> 00:12:07,425 -Now we gotta cook this? -No, it's raw chorizo. 357 00:12:08,195 --> 00:12:10,829 -That is 100% chorizo. -100%. 358 00:12:10,831 --> 00:12:12,297 [Loumiry] Add the brown rice. 359 00:12:12,299 --> 00:12:14,099 And we also make bacon 360 00:12:14,101 --> 00:12:16,101 -with coconut flakes. -You're showing off. 361 00:12:16,103 --> 00:12:18,103 -Olive oil. Tamari. -Oh, yes. 362 00:12:18,105 --> 00:12:19,504 [Loumiry] Some maple. 363 00:12:19,506 --> 00:12:22,207 -Liquid smoke! -Liquid smoke, yes. 364 00:12:22,209 --> 00:12:23,508 -Two points. -Now it's a good game. 365 00:12:23,510 --> 00:12:26,411 Smoked paprika. Give it a little whisk. 366 00:12:26,413 --> 00:12:30,415 -And this is unsweetened, dried, flaked coconut. -Yes. 367 00:12:30,417 --> 00:12:33,318 Mix it up and put it on the oven so it gets crispy. 368 00:12:33,320 --> 00:12:35,520 -[Guy] What's the final item? -Vegan steak. 369 00:12:35,522 --> 00:12:36,921 We made out of chickpeas. 370 00:12:36,923 --> 00:12:38,223 Nutritional yeast. 371 00:12:38,225 --> 00:12:40,658 Black pepper, garlic. 372 00:12:40,727 --> 00:12:42,227 -Himalayan pink. -Yeah. 373 00:12:42,229 --> 00:12:45,163 Onion powder, oregano, cumin. 374 00:12:45,231 --> 00:12:46,898 Smoked paprika. 375 00:12:46,900 --> 00:12:48,833 -Dijon. -Dijon mustard. 376 00:12:48,902 --> 00:12:50,935 -Those are all, like, great seasoning agents. -Yep. 377 00:12:50,937 --> 00:12:53,138 -Tamari. -If you used it yesterday, 378 00:12:53,173 --> 00:12:54,305 could it still be tamari? 379 00:12:54,307 --> 00:12:55,406 [imitates rimshot] 380 00:12:55,408 --> 00:12:56,808 Tomato paste. 381 00:12:56,810 --> 00:12:58,143 You just shout it out when you know. 382 00:12:58,244 --> 00:13:01,212 And water. Blend this first. 383 00:13:01,214 --> 00:13:03,548 -Gluten flour. -This is gonna give the texture 384 00:13:03,617 --> 00:13:05,116 -and the chew and the bite to it. -Yes. 385 00:13:05,118 --> 00:13:08,119 And then I just steam it for one to two hours 386 00:13:08,121 --> 00:13:10,421 -until it's tender. -[Guy] And that's the steak? 387 00:13:10,423 --> 00:13:12,056 [Loumiry] We finish it with tamari, 388 00:13:12,125 --> 00:13:15,360 maple syrup, liquid smoke, and smoked paprika. 389 00:13:15,461 --> 00:13:16,628 What about the cheese? 390 00:13:16,630 --> 00:13:18,963 [Loumiry] We are making mozzarella cheese. 391 00:13:18,965 --> 00:13:22,233 Water, lime juice, garlic, cornstarch, 392 00:13:22,302 --> 00:13:25,503 onion powder, pink salt and cashews. 393 00:13:25,505 --> 00:13:26,938 -And then finally make the pizza? -Yeah. 394 00:13:27,040 --> 00:13:28,139 So chef, all of the crusts 395 00:13:28,241 --> 00:13:29,440 -are pre-baked? -They are pre-baked. 396 00:13:29,509 --> 00:13:31,042 We also made the pesto sauce. 397 00:13:31,111 --> 00:13:32,811 The pesto is off the hook. 398 00:13:32,813 --> 00:13:35,513 Onions, mushrooms. It looks like steak. 399 00:13:35,515 --> 00:13:37,415 [Loumiry] This is the mozzarella cheese. 400 00:13:37,417 --> 00:13:38,416 Good little tang to it. 401 00:13:38,418 --> 00:13:40,251 -The chorizo. -How long is this gonna go in? 402 00:13:40,320 --> 00:13:42,053 [Loumiry] 20 to 25 minutes. 403 00:13:42,155 --> 00:13:43,421 -Cilantro. -[Antonia] Mmm! 404 00:13:43,423 --> 00:13:45,056 I can't wait till the bacon comes on. 405 00:13:45,125 --> 00:13:47,959 -Extra parm. -[Antonia] It looks beautiful. 406 00:13:49,462 --> 00:13:51,629 -The crust is outstanding. -[Antonia] Nom. 407 00:13:51,631 --> 00:13:52,964 The pesto is spot-on. 408 00:13:52,966 --> 00:13:54,599 Bright and alive and vibrant 409 00:13:55,635 --> 00:13:57,035 It's so creative. 410 00:13:57,103 --> 00:13:58,603 No two things taste the same. 411 00:13:58,605 --> 00:14:00,104 The steak has got a ton of flavor 412 00:14:00,106 --> 00:14:01,439 and a ton of texture. 413 00:14:01,441 --> 00:14:04,209 The chorizo, that's kinda like the backbone of this to me. 414 00:14:04,211 --> 00:14:05,310 When I pick up a little piece of the bacon, 415 00:14:05,312 --> 00:14:08,313 it's got that crunchy, tanginess, saltiness. 416 00:14:08,315 --> 00:14:10,548 You know what my favorite part is? The mozzarella cheese. 417 00:14:10,617 --> 00:14:11,649 [Guy] I don't know anybody 418 00:14:11,651 --> 00:14:13,318 that could bite into that, would not enjoy that. 419 00:14:13,320 --> 00:14:16,955 Adding mushrooms and onions to the Animal Lover's pizza. 420 00:14:16,957 --> 00:14:18,957 It's a crispy crust but it's not a hard crust. 421 00:14:19,025 --> 00:14:21,059 And then you have the chorizo flavor in it. 422 00:14:21,061 --> 00:14:25,663 [speaking Spanish] 423 00:14:25,765 --> 00:14:27,131 [woman speaking Spanish] 424 00:14:31,204 --> 00:14:32,804 [Guy] This would be a destination 425 00:14:32,806 --> 00:14:35,039 to come to Puerto Rico just come have this experience. 426 00:14:35,141 --> 00:14:36,441 -Really good. -Thank you. 427 00:14:36,509 --> 00:14:37,709 I wouldn't steer you wrong. 428 00:14:39,212 --> 00:14:41,012 Coming up, a local gem... 429 00:14:41,014 --> 00:14:43,147 That is just flavor city right there. 430 00:14:43,249 --> 00:14:44,916 ...serving traditional island eats... 431 00:14:44,918 --> 00:14:47,418 This is literally soup made from a pig's foot. 432 00:14:47,420 --> 00:14:49,220 ...you just gotta discover. 433 00:14:49,222 --> 00:14:51,256 I don't know where this has been all my life. 434 00:14:56,830 --> 00:14:59,597 All right, chef Antonia. Last stop, what do you think? 435 00:14:59,599 --> 00:15:01,599 Vegan Puerto Rican food blew my mind. 436 00:15:01,601 --> 00:15:03,034 I do not know if I have any more room for this. 437 00:15:03,136 --> 00:15:04,302 Well, you've gotta have room, 438 00:15:04,304 --> 00:15:06,204 because this place in particular is pretty amazing. 439 00:15:06,206 --> 00:15:07,505 This is where the locals go 440 00:15:07,507 --> 00:15:09,307 Matter of fact, we're in an industrial area 441 00:15:09,309 --> 00:15:11,609 This place is only open Monday through Friday. 442 00:15:11,611 --> 00:15:15,446 Everybody that loves that true Puerto Rican food comes here. 443 00:15:15,548 --> 00:15:17,115 I do not know how you do this every day. 444 00:15:17,117 --> 00:15:19,350 This is El Fogon de la 31. 445 00:15:20,720 --> 00:15:23,621 This is chicken breast with trifongo and cheese sauce. 446 00:15:23,623 --> 00:15:26,024 Anything you eat from here, it's great. 447 00:15:26,026 --> 00:15:27,525 [woman] A meal for Maria. 448 00:15:29,329 --> 00:15:30,962 [Guy] And Elizabeth Vazquez 449 00:15:31,064 --> 00:15:32,697 is the one dishing out the comfort. 450 00:15:32,699 --> 00:15:34,999 It's like your grandma make it. 451 00:15:35,001 --> 00:15:38,836 So, if you can't get the traditional Puerto Rican food 452 00:15:38,938 --> 00:15:40,471 -at your grandmother's house. -[Elizabeth] Yes. 453 00:15:40,473 --> 00:15:41,906 This is the place you come. 454 00:15:41,908 --> 00:15:43,541 -Or grandma doesn't wanna cook that night. -Uh-huh. 455 00:15:44,511 --> 00:15:46,811 [Elizabeth speaking] 456 00:15:46,813 --> 00:15:49,347 Pastelon is our Caribbean lasagna. 457 00:15:49,449 --> 00:15:52,817 [speaking Spanish] 458 00:15:52,819 --> 00:15:54,018 [Guy] What is the menu today 459 00:15:56,156 --> 00:15:57,221 [Guy] So, we start with the sofrito. 460 00:15:57,223 --> 00:15:58,723 [Elizabeth] Onions, peppers. 461 00:16:00,126 --> 00:16:01,592 It's like a pepper, but sweet. 462 00:16:01,594 --> 00:16:03,160 Garlic cloves. 463 00:16:03,162 --> 00:16:05,430 And the sofrito's such a basis for so much, like, Puerto Rican cooking. 464 00:16:05,432 --> 00:16:07,465 [Elizabeth] And this is pimiento morron. 465 00:16:07,500 --> 00:16:08,499 It's a pepper. 466 00:16:08,501 --> 00:16:09,934 And the cilantro. 467 00:16:10,036 --> 00:16:11,336 -Epazote. -Ah, yes. 468 00:16:11,404 --> 00:16:12,804 -Recao. -Recao. 469 00:16:12,806 --> 00:16:14,005 -[bangs table] -[laughs] 470 00:16:14,007 --> 00:16:16,107 -It's much flavor. -Mmm. 471 00:16:16,109 --> 00:16:18,509 [Guy] Sofrito is made. Now time for the picadillo. 472 00:16:18,511 --> 00:16:20,812 I love picadillo, because, like, all you wanna do is 473 00:16:20,814 --> 00:16:22,113 pick at it while you eat. 474 00:16:22,115 --> 00:16:23,915 -That's why they call it. -Is it? 475 00:16:23,917 --> 00:16:25,450 -Picadillo. -No it isn't. 476 00:16:25,518 --> 00:16:26,951 -No, it sounded good. -It sounded good. 477 00:16:27,020 --> 00:16:30,388 Ground beef, vinegar, salt, pepper. 478 00:16:30,390 --> 00:16:32,623 Garlic powder, onion powder. 479 00:16:32,625 --> 00:16:34,192 -Sazon. -[Guy] Beautiful. 480 00:16:34,194 --> 00:16:35,426 Vegetable oil. 481 00:16:35,428 --> 00:16:36,761 [Guy] Okay, so, cook it a little bit. 482 00:16:36,863 --> 00:16:38,196 [Elizabeth] Sofrito. 483 00:16:38,198 --> 00:16:39,831 That is just flavor city right there. 484 00:16:39,833 --> 00:16:41,399 -[Elizabeth] Tomato sauce. -[Guy] Cook this down. 485 00:16:41,401 --> 00:16:43,201 And then we're gonna work on the frijoles. 486 00:16:43,203 --> 00:16:45,803 Water and pig feet for overnight. 487 00:16:45,805 --> 00:16:47,538 In the morning, cook the beans. 488 00:16:47,640 --> 00:16:49,440 -[Guy] And the pig's feet. -With the pressure cooker. 489 00:16:49,542 --> 00:16:51,042 -Water? -Water, yeah. 490 00:16:51,144 --> 00:16:53,611 -For how long, chef? -After the sound. 491 00:16:53,613 --> 00:16:55,747 [both imitate sizzling sound] 492 00:16:55,815 --> 00:16:57,548 It's a universal language, folks. 493 00:16:57,650 --> 00:16:59,083 For a pressure cooker. 494 00:16:59,085 --> 00:17:00,718 Doesn't matter where you're from, everybody knows [sizzling]. 495 00:17:00,720 --> 00:17:03,021 And this is gonna be the flavoring for the rest of the beans. 496 00:17:03,023 --> 00:17:05,156 -Yes, and the pig's feet. -And the pig's feet. 497 00:17:05,258 --> 00:17:07,258 First the oil, sofrito. 498 00:17:07,293 --> 00:17:10,628 Tomato sauce, onions, peppers. 499 00:17:10,630 --> 00:17:12,463 -Pumpkin. -[Guy] Interesting. 500 00:17:12,532 --> 00:17:15,833 Potatoes, sazon, salt, cilantro. 501 00:17:15,935 --> 00:17:17,335 -Beans and some water. -Yep. 502 00:17:17,437 --> 00:17:19,003 And how long is this gonna cook, chef? 503 00:17:19,005 --> 00:17:20,805 -20 minutes. -This is traditional? 504 00:17:20,807 --> 00:17:22,707 -Yeah. -[whistles] 505 00:17:22,709 --> 00:17:24,809 -Let's build the lasagna. -Yellow plantain. 506 00:17:24,811 --> 00:17:27,045 -[Guy] Fried. -Egg for glue. 507 00:17:27,047 --> 00:17:28,346 [Antonia] The delicious picadillo. 508 00:17:28,415 --> 00:17:31,115 -[Elizabeth] Cheese. -Plantain, glue, 509 00:17:31,117 --> 00:17:32,817 meat, cheese. 510 00:17:32,819 --> 00:17:34,218 I'm serious, Mommy, I watched the show 511 00:17:34,220 --> 00:17:36,054 and chef Antonia's on there and she said she put 512 00:17:36,056 --> 00:17:37,255 -glue in the food. -[laughs] 513 00:17:37,323 --> 00:17:38,422 [Guy] We just put it in the oven. 514 00:17:38,425 --> 00:17:41,526 -[Elizabeth] 10 minutes at 300. -Oh... 515 00:17:41,528 --> 00:17:43,694 -This is the pastelon. -Gorgeous. 516 00:17:43,696 --> 00:17:45,963 It's like the lasagna I make at home with the crispy, 517 00:17:45,965 --> 00:17:47,932 -crunchy cheese. -[Guy] Yes. 518 00:17:47,934 --> 00:17:49,934 [Guy] I gotta try the beans and the pig's feet. 519 00:17:49,936 --> 00:17:51,002 I'm going lasagna. 520 00:17:52,505 --> 00:17:57,308 The bean are so unbelievable. 521 00:17:57,310 --> 00:17:59,710 I don't know that I've ever been this excited about beans. 522 00:18:01,114 --> 00:18:03,414 Silky. They just melt in your mouth. 523 00:18:04,951 --> 00:18:07,852 The sweet plantain, you fried it really well 524 00:18:07,921 --> 00:18:09,220 to where it's got great texture. 525 00:18:09,222 --> 00:18:10,421 Never in a million years 526 00:18:10,423 --> 00:18:12,423 did I think, I mean, honestly, as an Italian, 527 00:18:12,425 --> 00:18:14,559 that I'm gonna eat lasagna with rice and beans. 528 00:18:14,660 --> 00:18:17,228 And the sauce on the beans, 529 00:18:17,230 --> 00:18:19,330 as you mix that with the picadillo, 530 00:18:19,332 --> 00:18:21,399 it's almost like the sauce 531 00:18:21,401 --> 00:18:23,701 that was, like, needed for the lasagna. 532 00:18:23,703 --> 00:18:26,104 -Really good. -10 out of 10. 533 00:18:26,106 --> 00:18:28,406 [woman] The combination of the flavor of the meat 534 00:18:28,408 --> 00:18:30,208 and the sweet is very good. 535 00:18:30,210 --> 00:18:32,910 I really like it. It's lighter than pasta. 536 00:18:32,912 --> 00:18:34,946 [Guy] This is where you come to get 537 00:18:34,948 --> 00:18:37,115 the true Puerto Rican experience? 538 00:18:37,117 --> 00:18:38,249 That's right. 539 00:18:38,318 --> 00:18:40,318 You can see it in the name, the Fogon. 540 00:18:40,320 --> 00:18:43,054 -What does it mean? -The Fogon means, like, cooking outside 541 00:18:43,123 --> 00:18:45,723 with wood, and having this, like, smoky flavor. 542 00:18:47,327 --> 00:18:49,193 [speaking Spanish] 543 00:18:49,195 --> 00:18:51,662 Tostones, arroz blanco, sancocho. 544 00:18:51,764 --> 00:18:53,498 [man] I love the sancocho. On rainy days, 545 00:18:53,500 --> 00:18:54,999 you eat that and you going 546 00:18:55,001 --> 00:18:56,400 in your house and you going sleep. 547 00:18:56,402 --> 00:18:59,403 [woman speaking Spanish] 548 00:19:02,942 --> 00:19:05,510 [Guy] There's a famous stew in Puerto Rico 549 00:19:05,512 --> 00:19:07,411 that I've heard about, and it starts with pig's feet. 550 00:19:07,413 --> 00:19:08,513 This is sancocho. 551 00:19:08,515 --> 00:19:11,015 -What have we got? -Oil, tomato sauce. 552 00:19:11,017 --> 00:19:12,250 Then the sofrito. 553 00:19:12,351 --> 00:19:15,853 Garlic, sazon, oregano, cilantro. 554 00:19:15,955 --> 00:19:17,855 [Antonia] The pig's feet, were they, like, boiled first? 555 00:19:17,957 --> 00:19:19,423 Yes, with the pressure cooker. 556 00:19:19,425 --> 00:19:20,658 Potatoes. 557 00:19:20,760 --> 00:19:22,493 -Yautia. -[Guy] Yautia. 558 00:19:22,495 --> 00:19:24,529 You use violet yautia 559 00:19:24,531 --> 00:19:26,063 -or white yautia. -Uh-huh. 560 00:19:26,099 --> 00:19:28,799 -I like the violet, of course, normally. -Oh, me too. 561 00:19:28,801 --> 00:19:31,035 -Carrot. -I love how the corn is cut right now. 562 00:19:31,137 --> 00:19:33,037 Pumpkins, green plantains. 563 00:19:33,039 --> 00:19:35,206 Agua, and cook for one hou. 564 00:19:35,208 --> 00:19:38,543 -[Guy] Next? -We make green banana balls. 565 00:19:38,611 --> 00:19:40,745 -[Antonia] Is it just the grated banana? -Mmm-hmm. 566 00:19:40,813 --> 00:19:43,214 -[Guy] All right, we ready? -This is the sancocho. 567 00:19:46,052 --> 00:19:48,653 I don't know where this has been all my life. 568 00:19:48,754 --> 00:19:50,421 But this is outstanding. 569 00:19:51,858 --> 00:19:53,858 It is again, one of those dishes 570 00:19:53,960 --> 00:19:55,560 that is a complete meal. 571 00:19:55,628 --> 00:19:57,528 And the banana ball becomes almost like 572 00:19:57,530 --> 00:19:58,763 the meatball that you're looking for. 573 00:19:58,831 --> 00:20:00,898 Yeah. And the interesting thing behind it is, 574 00:20:00,900 --> 00:20:02,300 it actually tastes like banana 575 00:20:02,302 --> 00:20:04,435 without being sweet. So good. 576 00:20:05,505 --> 00:20:06,537 Sancocho. 577 00:20:06,639 --> 00:20:07,805 This is Stephanie. 578 00:20:07,807 --> 00:20:10,508 Stephanie was a researcher, director, 579 00:20:10,510 --> 00:20:12,143 and everything else that you could imagine 580 00:20:12,245 --> 00:20:13,945 when we started Diners, Drive-Ins and Dives 581 00:20:14,013 --> 00:20:15,313 She is still with our team. 582 00:20:15,315 --> 00:20:17,648 What do you think of, and this is literally 583 00:20:17,750 --> 00:20:19,116 soup made from a pig's foot? 584 00:20:19,118 --> 00:20:22,420 It's wonderful. It's sweet, it's creamy, it's to die for. 585 00:20:22,422 --> 00:20:23,654 [server speaking Spanish] 586 00:20:23,756 --> 00:20:25,122 [woman speaking Spanish] 587 00:20:28,361 --> 00:20:30,461 -You might have to open on Saturday and Sunday now. -Si. 588 00:20:30,563 --> 00:20:32,296 -Did I do you right? -You promised me Puerto Rico 589 00:20:32,298 --> 00:20:34,599 and you gave me everything that I want about Puerto Ric 590 00:20:34,601 --> 00:20:36,534 There you go, ladies and gentlemen. Triple D. 591 00:20:36,603 --> 00:20:38,436 Puerto Rico. But don't you worry, there's funky joints 592 00:20:38,537 --> 00:20:39,904 all over this country. 593 00:20:39,906 --> 00:20:41,038 And I'll be looking for you next time 594 00:20:41,040 --> 00:20:43,407 on Diners, Drive-Ins and Dives. Adios. 595 00:20:43,409 --> 00:20:45,643 All right, I'm gonna wrestle you up for the rest of it. 596 00:20:45,745 --> 00:20:47,245 -It's mine. -Bring it. 597 00:20:47,346 --> 00:20:49,413 -I'm like "Wah!" -See you later, folks. 598 00:20:49,415 --> 00:20:50,548 And also can I get an apology? 599 00:20:50,617 --> 00:20:52,316 For what? 600 00:20:52,318 --> 00:20:55,052 Being accused of not knowing how to work this. 601 00:20:55,121 --> 00:20:57,521 -[mixer clicks] -[laughs] 602 00:20:57,523 --> 00:20:58,723 We're pros here, folks. 603 00:20:58,725 --> 00:21:00,057 These aren't the droids you're looking for.