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Hey everybody, I'm Guy Fieri,
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and we're rolling out
looking for
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America's greatest diners,
drive-ins and dives.
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-This trip...
-Winner winner,
chicken dinner.
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-...it's a party
in Puerto Rico.
-You're showing off.
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Where I'm traveling
with chef, Antonia Lofaso..
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[imitates rimshot]
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-[Guy] ...on a first-class
culinary journey.
-Lights out, delicious.
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It's a ticket
to regional recipes...
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This is traditional?
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-Yeah.
-[whistles]
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[Guy] ...decadent dishes...
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The world needs to eat
this cheesecake.
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[Guy]
...plus, vegan showstoppers
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Off the hook right now,
I'm telling you.
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And don't just take it
from me.
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You got the governor
of Puerto Rico town here.
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Do the diet
before you come here.
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Then you can eat
whatever you want.
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That's all right here,
right now,
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on Diners,
Drive-Ins and Dives.
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[theme music playing]
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All right, chef, so you've
been to Puerto Rico before.
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I've been a couple of times.
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-Okay, what'd you think
of the food scene?
-Amazing.
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[Guy] I thought so, too.
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So I thought today,
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you and I would cruise around
and check out
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three of the best joints
I've heard about.
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I am so ready for all of this.
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All right, first one
we're talking about,
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the couple that owns it
are the real deal.
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This is Mercado La Carreta.
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Oh, my God,
this is, like, the best.
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[man] Table seven.
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Cozy, delicious,
grandmother food.
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But it's fresher,
it's brighter.
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We provide the good food
that is
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the best way to feel like
you're in Puerto Rico.
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[Guy] And what better place
for owners, Carlos Rosario
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and Yaritza Rodriguez to
show off their local cultur
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than in a charming building
facing an old San Juan plaza
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We saw the place
and we had to do it.
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[Guy] And they're doing it
with the mad skills
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of chef Gerardo Davila.
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Drop-and-stop shake
with trifongo.
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The sous vide chicken
is awesome.
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The trifongo stuff in here
is hard to beat.
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The rice and beans
and the plantains
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creates this
absolutely wonderful dish.
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I didn't come to
old San Juan anticipating
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-sous vide chicken breasts.
-Stuffed with trifongo.
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[Guy] Cassava, green plantain,
and the red plantain.
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[Gerardo] We're gonna boil
the cassava.
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The green plantains, you gotta
fight that skin off.
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-[Gerardo] Fry it altogether.
-[Guy] This is the cassava.
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Oh, my God, it's so good,
by the way.
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So, we're gonna add
the butter, the garlic.
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-[Guy] Good amount.
-[Gerardo] Salt.
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Can I do the pilon?
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I've actually
never done it before.
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You gotta get
your tricep ready.
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You... feel.
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Okay, okay,
I think you're ready.
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Thank you
very much. [chuckles]
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-Ooh, you can smell
the garlic in there.
-Yes.
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I just wanna eat that.
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We gonna season
the chicken breast.
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Olive oil, salt.
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-[Guy] Paprika.
-Paprika, yeah.
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[Guy] Oregano, garlic powder.
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Trifongo right here.
We're gonna roll it.
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Inside the bag.
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[Guy] Get a vacuum seal on it.
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Go to
the immersion circulator,
what temp, how long for?
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149, one hour and 45 minutes.
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-What do we serve it with?
-With Mamposteao rice.
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Mamposteao rice.
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[Gerardo] We're gonna start
with the olive oil,
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onions and peppers.
Then potatoes.
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-It's a natural
thickening agent.
-Exactly.
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The house-made sofrito.
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-Tomato sauce.
-[Guy] Next up.
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-Sazon achiote.
-Yes.
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Ah, there you go.
Winner winner, chicken dinner.
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-[Gerardo] Pink beans.
-[Guy] This pink bean
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that is recognized
here in Puerto Rico.
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Lights out, delicious.
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Water right here.
Salt. Culantro.
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-Or...
-Racao.
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Boil it in high, one hour,
then 30 minutes, medium-low.
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[Antonia] We can have it
with rice?
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First we're gonna start
with the olive oil,
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peppers and onions.
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[Guy] And a little
more sofrito.
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-We're gonna add the beans.
-And the liquid.
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Oh, liquid's very,
very important for this.
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Garlic right here.
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-Rice.
-[Guy] It's not fully cooked?
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Bring in the sazon. Little bit
of cilantro at the end.
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-Bada-bing, bada-boom.
-Bada-boom, bada-boom.
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The Mamposteao rice.
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[Guy] Whoa, that's a portion.
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-[Gerardo] So, we have here
the seared...
-[Guy] Beautiful.
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[Gerardo] ...stuffed chicken.
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Finish it up
with the garlic sauce.
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Some cilantro.
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[Antonia] Look how gorgeous
that looks.
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What's in the sauce, chef?
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-Heavy cream, salt and garlic.
-I love the chicken.
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[Guy] It's tender.
It's not dry at all.
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And that garlic cream sauce
definitely complements it.
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My favorite, though,
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is the trifongo.
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You get a little bit
of garlic,
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a little kiss of sweet,
then you get the crunch,
then you get the cream.
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[Antonia] You haven't lost
the texture
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of the rice
with all of that liquid.
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-I mean, delicious.
Really good.
-Thank you, thank you, Guy.
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And the sous vide chicken
with trifongo.
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The rice here is so tasty.
The trifongo, delicious.
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It doesn't get any better
than that.
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You guys aren't even listening
to me anymore,
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you got the governor
of Puerto Rico town here.
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Puerto Rico
is the best place. [laughs]
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[Guy] You know,
it's not just the beaches
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and the great hotels,
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and the culture and the peop
in old San Juan.
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Come for the food.
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Do the diet
before you come here.
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Then you can eat
whatever you want.
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Cheesecake-stuffed
French toast
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with strawberries,
table number three.
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[man] French toasted stuffe
with cheesecake.
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There can't be
a much better combination.
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They have
the fresh strawberries.
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A beautiful dish.
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Gimme the rundown,
what are we making?
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[Gerardo] Cheesecake-stuffe
French toast.
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You could not have said
two words
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that made me happier.
French toast, cheesecake.
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So, the crust part
of the cheesecake,
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we start with
the vanilla crackers, butter,
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brown sugar and white sugar.
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[Guy] Pack this in the bottom
of the pan,
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bake off the crust, now we're
getting into the filling.
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[Gerardo] Making
the cream cheese creamier.
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-Sugar.
-[Guy] Salt. Vanilla.
Sour cream.
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We're gonna add the eggs
one by one.
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[Guy] Into the springform pan.
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[Gerardo] We're gonna bake it
in a water bath.
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220 degrees,
two hours and a half.
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So, now we're gonna make
our strawberry sauce.
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Sugar. We're gonna
let it boil.
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Strain the liquid.
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Add xanthan gum
to thicken it up.
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[Guy] This, I think
is legendary.
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Hollowed out,
little trap door.
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Milk. Add the sugar.
Salt, vanilla.
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Cinnamon, and eggs.
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-Now we're gonna mix it.
-[Antonia gasps]
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-[Guy] Is that the right cut?
-[Gerardo] Yes, sir.
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-Chef, you have the gloves.
-Gently stuff it.
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-The world needs
to eat this cheesecake.
-That cheesecake's legit.
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[Gerardo] Dip it
in the batter.
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Dump it in the griddle
for one minute, each side.
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-French toast.
-[Antonia] Mmm.
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Cut it half.
Some powdered sugar.
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Strawberry sauce
that we did earlier.
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Fresh strawberries
and a frost.
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[Antonia] Ooh.
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[Gerardo] You want
that crunchy bite.
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[Antonia] Look at this.
Oh, my goodness.
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You know what I like about it
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is I like the tang
of the cheesecake.
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-What did you do?
-I got the middle.
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That's not how
you do the bite.
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[Antonia] What are you,
the French toast police?
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Everybody at home right now,
phone in.
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It's a Flavortown hotline.
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Press one if Antonia
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completely dug it out
of the middle.
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-Press two if I'm right.
-[laughs]
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-Thankyou chef Gerardo.
-Yeah. Oh, oh.
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-Fantastic.
-Plate of French toast.
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It's just enough sweet
and light and the same time.
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[man] The strawberry glaze
is excellent.
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-I think it's like a knock
out of the park.
-Definitely.
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[Gerardo] Cubano ready
for table eight.
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[man] You come in
and have good food,
have a good experience.
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and it has everything you can
offer for Puerto Rico.
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You have so much ability
and so much creativity,
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I can only imagine
where the menu goes.
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-So thank you very much,
awesome job.
-Thank you, Guy.
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We're gonna get you
to finish that,
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-and then we have to
jump back in the car.
-Okay.
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-Because we wanna do
two more restaurants, okay?
-Oh, my goodness.
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-What'd you think?
-Absolutely amazing.
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I told you this tour
was gonna be the real deal.
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-Wait till you see
the next place.
-Awesome.
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It's just outside of San Jua
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I wouldn't steer you wrong.
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And thinking totally outsid
of the box.
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It's so creative.
No two things taste the same.
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With their no meat,
but don't even miss it, menu
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This would be a destination
to come to Puerto Rico
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just to come have
this experience.
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All right, Antonia,
we're now in Caguas,
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which is about 30 minutes
from old San Juan.
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So where would I be taking
you next? Just think about it.
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Okay, well, I know how much
you love mofongo.
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[Guy] And this is plant-base
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00:07:08,328 --> 00:07:10,429
-Plant-based? No, no, no.
-Yes. Yes, yes, yes.
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You're taking me to a vegan
restaurant in Puerto Rico?
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00:07:12,533 --> 00:07:15,033
Exactly! This is El Grifo.
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[woman] Boneless wings.
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[man] It's a unique restaura
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here in Caguas,
and I think in Puerto Rico.
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Four-cheese pizza.
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All those food that you
consider normal to eat,
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but everything is plant-base
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[Guy] But food wasn't even
part of the equation
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when Loumiry Sanchez
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and Jose Soto
started this joint.
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We were building
a craft beer bar.
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We were not going to serve
food but the permits were...
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-The license.
-Yeah, the license, yeah.
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Says you have to.
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[Antonia] So you always serv
the vegan food
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-with the craft beer?
-Yeah, yeah.
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It exploded. And I serve you
what I would eat.
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Chili and cheeseburger.
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So, how do you think
they're doing?
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I like it a lot, especially
the chicken and waffles.
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[man] The waffle is
a pumpkin waffle.
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The chicken,
which is not chicken,
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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.