1 00:00:01,702 --> 00:00:03,135 Hey, everybody, I'm Guy Fieri and we're rolling out 2 00:00:03,137 --> 00:00:06,105 looking for America's greatest diners, drive ins and dives. 3 00:00:06,607 --> 00:00:07,606 This trip... 4 00:00:07,608 --> 00:00:09,641 -Say something. -[both laughing] 5 00:00:09,743 --> 00:00:12,611 We're embarking on a full flavor expedition. 6 00:00:12,613 --> 00:00:14,213 Like a journey around the world. 7 00:00:14,215 --> 00:00:16,615 There's a taste of the Philippines in Cleveland 8 00:00:16,617 --> 00:00:17,850 Outstanding. 9 00:00:17,918 --> 00:00:20,052 Authentic Indian in New Jersey. 10 00:00:20,120 --> 00:00:22,521 I'm going to drown in my drool right now. 11 00:00:22,523 --> 00:00:26,658 And Chef Antonia Lofaso is riding shotgun in Puerto Rico. 12 00:00:26,727 --> 00:00:28,160 Stand back. 13 00:00:28,228 --> 00:00:29,728 For some international bites... 14 00:00:29,730 --> 00:00:32,564 You've taken all the pieces, married them together. 15 00:00:32,633 --> 00:00:34,700 ...that are just too good to share. 16 00:00:34,702 --> 00:00:38,103 -One for Guy. -Two for Guy. 17 00:00:38,105 --> 00:00:42,408 That's all right here, right now, all Diners, Drive-ins and Dives. 18 00:00:54,622 --> 00:00:57,723 So, I'm here in Puerto Rico with the one and only Chef Antonia Lofaso. 19 00:00:57,725 --> 00:01:00,059 And we're in Caguas, we're right in the center of the island. 20 00:01:00,160 --> 00:01:03,162 -I love puerto rican food. -well, it's not exactly puerto rican food 21 00:01:03,263 --> 00:01:05,164 we're going for, it's more like kind of a tapas. 22 00:01:05,232 --> 00:01:08,100 -So like Spanish food? -Well, not necessarily Spanish. 23 00:01:08,102 --> 00:01:11,437 -It's more international. -So like Mexican, Italian, Asian. 24 00:01:11,538 --> 00:01:12,938 Kind of like that all together in one. 25 00:01:12,940 --> 00:01:14,306 And so where are you taking me? 26 00:01:14,308 --> 00:01:17,242 Slow your roll, little sis. This is Salao. 27 00:01:17,311 --> 00:01:19,545 Lamb chop risotto... in the window. 28 00:01:19,646 --> 00:01:23,449 I love the food here because you got a little bit of Puerto Rican cuisine, 29 00:01:23,550 --> 00:01:25,384 but you also have new flavor 30 00:01:25,386 --> 00:01:27,619 Lamb chops with... risotto. 31 00:01:27,621 --> 00:01:29,455 They have everything here, so if it's got flavor, 32 00:01:29,556 --> 00:01:30,622 they're willing to make it happen. 33 00:01:30,624 --> 00:01:31,490 Sure. 34 00:01:31,492 --> 00:01:32,958 Pork belly gua bao! 35 00:01:32,960 --> 00:01:35,828 They also have tapas. It's like small dishes that you can share. 36 00:01:35,830 --> 00:01:39,665 [Guy] Which is what inspire owners Krizia Diaz and Nidal Younis 37 00:01:39,700 --> 00:01:41,099 to open the joint. 38 00:01:41,101 --> 00:01:45,604 In our vacations in Spain, we love the barhopping and the tapas, 39 00:01:45,606 --> 00:01:47,606 and that is how Salao born. 40 00:01:47,608 --> 00:01:50,309 [Guy] And since then, this baby has grown into serving 41 00:01:50,311 --> 00:01:54,246 all kinds of dishes served u by Chef Juan Rodriguez. 42 00:01:54,348 --> 00:01:56,448 They kind of make a joke of it. I came with the building. 43 00:01:56,517 --> 00:01:57,816 It used to be Pizza Mia. 44 00:01:57,818 --> 00:02:00,719 I worked here before it was Pizza Mia. 45 00:02:00,721 --> 00:02:03,021 It was [indistinct] i was here. 46 00:02:03,023 --> 00:02:05,023 -You worked here also? -Yeah. 47 00:02:05,025 --> 00:02:07,726 ...with risotto mamposteao in the window. 48 00:02:07,728 --> 00:02:09,928 I love the rice risotto with the churrasco. 49 00:02:09,930 --> 00:02:11,163 He'll eat it completely. 50 00:02:11,232 --> 00:02:13,932 Yeah, I loved when I had that metabolism at 15. 51 00:02:14,001 --> 00:02:17,136 The Churrasco steak is very buttery and just melts in your mouth. 52 00:02:17,204 --> 00:02:18,336 What are we into? 53 00:02:18,338 --> 00:02:21,206 This is our Churrasco choice where I'm going to get 54 00:02:21,208 --> 00:02:23,809 -our skirt steaks from. -No seasoning. No... 55 00:02:23,811 --> 00:02:25,911 Seasoning is pretty much just salt and pepper. 56 00:02:25,913 --> 00:02:28,113 I actually love that. You just taste the meat. 57 00:02:28,115 --> 00:02:30,716 Put it on the grill. Now let's make the risotto 58 00:02:30,718 --> 00:02:32,518 for our risotto mamposteao. 59 00:02:32,520 --> 00:02:34,887 We're going to start with oil, onions. 60 00:02:34,889 --> 00:02:35,854 -Dry time? -Yes. 61 00:02:35,923 --> 00:02:38,157 And butter, add arborio rice. 62 00:02:38,258 --> 00:02:40,058 Even Italians cook their risotto like this. 63 00:02:40,160 --> 00:02:43,028 -White wine, chicken stock. -So this continues to cook down 64 00:02:43,030 --> 00:02:44,663 and next, we'll start to work with the... 65 00:02:46,000 --> 00:02:46,898 ...or pink beans. 66 00:02:46,967 --> 00:02:50,002 Oil, onions, tricolor bell peppers, 67 00:02:50,004 --> 00:02:51,603 tomato paste, garlic, 68 00:02:51,605 --> 00:02:53,038 sazon achiote. 69 00:02:53,107 --> 00:02:54,206 -That looks like comino. -Comino. 70 00:02:54,208 --> 00:02:55,140 Cumin. 71 00:02:55,242 --> 00:02:56,808 We just say comino on this show. 72 00:02:56,810 --> 00:02:58,710 -Adobo. -Oregano. 73 00:02:58,712 --> 00:03:01,113 -Thyme, chicken base. -Didn't see that coming. 74 00:03:01,115 --> 00:03:03,315 sazon completo, sazon complete. 75 00:03:03,317 --> 00:03:05,417 -Great, so everybody cooks down. -Add the beans. 76 00:03:05,419 --> 00:03:07,219 -Does it get nice and thick? -Nice and thick. 77 00:03:07,221 --> 00:03:09,054 Let it sit on simmer. 78 00:03:09,056 --> 00:03:11,423 Let's make the risotto mamposteao. 79 00:03:11,425 --> 00:03:14,726 Ladle in some of our beans, risotto al dente, 80 00:03:14,728 --> 00:03:17,062 chicken stock, heavy cream. 81 00:03:17,064 --> 00:03:19,064 And our sazon for colori. 82 00:03:19,066 --> 00:03:21,800 Let this reduce and add our parmesan cheese. 83 00:03:21,802 --> 00:03:23,201 All right, chimichurri time. 84 00:03:23,203 --> 00:03:27,906 We have cilantro, parsley, pureed garlic, oil, salt and pepper, 85 00:03:27,908 --> 00:03:30,042 white vinegar and oregano. 86 00:03:30,044 --> 00:03:31,610 -[whistles] -Mm-hmm. 87 00:03:31,612 --> 00:03:33,612 Chef, we're ready to put this dish together. 88 00:03:33,614 --> 00:03:34,813 This is my favorite part. 89 00:03:34,815 --> 00:03:37,216 Risotto mamposteao, churrasco steak. 90 00:03:37,218 --> 00:03:38,817 Pico de gallo. 91 00:03:38,819 --> 00:03:40,352 I love these kinds of dishes so much when you have, like, cold, fresh 92 00:03:40,420 --> 00:03:42,454 pico de gallo on top of something like hot rice. 93 00:03:42,523 --> 00:03:44,623 Chimichurri sauce, Churrasco steak 94 00:03:44,625 --> 00:03:47,125 -with risotto mamposteao. -Thank you so much. 95 00:03:48,028 --> 00:03:49,428 Did you see that? 96 00:03:49,430 --> 00:03:50,862 'Cause you're Mr. Elbows when we eat, 97 00:03:50,931 --> 00:03:51,964 like, see... 98 00:03:52,900 --> 00:03:54,800 This is really, really, really good. 99 00:03:54,802 --> 00:03:56,335 -How many layers was that? -A lot. 100 00:03:56,370 --> 00:03:58,303 Risotto is one of the hardest things that you can do. 101 00:03:58,305 --> 00:04:01,306 So, that to me, I think you've really done a great job at. 102 00:04:01,308 --> 00:04:04,843 Steak's cooked perfectly. The chimichurri is not overpowering, 103 00:04:04,912 --> 00:04:10,515 and it gives a much needed acid to the dish. 104 00:04:10,517 --> 00:04:13,385 And then as Chef Antonia said, the fresh component of the pico. 105 00:04:13,387 --> 00:04:18,357 You've taken all the pieces... Italian, Argentinian, Puerto Rican, Mexican, 106 00:04:18,425 --> 00:04:21,593 -married them together all in one place. Delicious. -All in one place. 107 00:04:21,595 --> 00:04:24,263 Churrasco skirt steak with risotto mamposteao. 108 00:04:24,364 --> 00:04:26,298 The risotto is creamy. 109 00:04:26,300 --> 00:04:27,933 The Churrasco is juicy. 110 00:04:28,002 --> 00:04:30,602 With the chimichurri, fantastic. 111 00:04:30,604 --> 00:04:33,038 How did you guys collaborate together to make the menu? 112 00:04:33,040 --> 00:04:34,840 We basically designed the menu. 113 00:04:34,941 --> 00:04:36,708 -But you're not cooks. -No. 114 00:04:36,710 --> 00:04:39,144 -So you picked things you liked. -Yeah. 115 00:04:39,213 --> 00:04:41,113 And then you made him go figure out how to make them. 116 00:04:41,115 --> 00:04:42,214 Yeah. 117 00:04:42,216 --> 00:04:43,949 Ropa vieja dumplings in the window. 118 00:04:44,018 --> 00:04:46,518 The ropa vieja dumplings are tapas 119 00:04:46,520 --> 00:04:47,686 that you can share. 120 00:04:47,787 --> 00:04:50,022 No, you don't expect dumplings made with ropa vieja. 121 00:04:50,024 --> 00:04:51,757 And the seasoning is on point. 122 00:04:51,858 --> 00:04:54,092 -I like the on point fact. -[laughs] 123 00:04:54,094 --> 00:04:55,427 Okay, Chef, what's up next? 124 00:04:55,429 --> 00:04:58,497 Ropa vieja dumplings. We'll start with fine flank steak. 125 00:04:58,499 --> 00:05:00,499 So not trimmed down fat at all. 126 00:05:00,501 --> 00:05:04,503 Onions, tricolor bell peppers, cilantro, beef stock, 127 00:05:04,505 --> 00:05:05,404 water. 128 00:05:05,406 --> 00:05:07,306 Simmer for about six hours. 129 00:05:07,308 --> 00:05:09,408 -Okay, simple dumpling process. -Yeah. 130 00:05:09,410 --> 00:05:13,211 All right, so we have a sheet of dumpling egg wash 131 00:05:13,213 --> 00:05:16,214 around the outer edges cooked ropa vieja. 132 00:05:16,216 --> 00:05:20,852 Pinch in and then we push in both sides like a little small moneybag. 133 00:05:20,954 --> 00:05:22,654 -Beggars purse. -Beggars purse. 134 00:05:22,723 --> 00:05:25,057 Freeze it for 24 hours and then we boil it. 135 00:05:25,125 --> 00:05:27,492 -All right, chef. -Now simmer in sesame oil. 136 00:05:27,494 --> 00:05:29,528 Sesame, sesa-you. 137 00:05:29,530 --> 00:05:32,164 -Final step. -This is the sauce that we use. 138 00:05:32,232 --> 00:05:35,033 Hoisin sauce, tamarind syrup and soy sauce. 139 00:05:35,135 --> 00:05:36,601 Wearing that up to combine it. 140 00:05:36,603 --> 00:05:39,137 -One for Guy. -Two for Guy. 141 00:05:39,239 --> 00:05:41,306 Our crushed pork rind and top it off 142 00:05:41,308 --> 00:05:42,507 with some microgreens. 143 00:05:42,509 --> 00:05:43,742 Everyone, stand back. 144 00:05:45,546 --> 00:05:46,611 All right, give me that. 145 00:05:48,215 --> 00:05:50,248 -Wow. -It's like a journey around the world. 146 00:05:50,350 --> 00:05:52,050 The skin is nice and tender on the outside, 147 00:05:52,119 --> 00:05:55,053 but as soon as you get to it, remember how we evolved 148 00:05:55,055 --> 00:05:58,557 the ropa vieja and all that texture is sitting inside 149 00:05:58,625 --> 00:06:01,426 of the hoisin, tamarind is tacky and sweet 150 00:06:01,428 --> 00:06:05,697 and the sesame oil is nutty and very sesame-y. 151 00:06:05,699 --> 00:06:08,133 That's actually a very scientific word. 152 00:06:08,235 --> 00:06:11,203 -I really love the crushed Chicharrons on top. -Excellent dish. 153 00:06:11,205 --> 00:06:13,105 Here we have the ropa vieja dumplings. 154 00:06:13,107 --> 00:06:16,308 They're crunchy on the outside, they're salty and sweet. 155 00:06:16,310 --> 00:06:17,442 So it's a great combination. 156 00:06:17,444 --> 00:06:20,045 The meat is very tender and I love the sauce. 157 00:06:20,114 --> 00:06:21,646 Shrimp alfredo pasta. 158 00:06:21,715 --> 00:06:23,148 Everything tastes really goo 159 00:06:23,217 --> 00:06:25,517 So if they put it on the menu, you're willing to try it? 160 00:06:25,519 --> 00:06:28,587 -Yeah. -Every time you eat it, you just want to eat more. 161 00:06:28,589 --> 00:06:30,622 -Great job. Delicious, right? -Delicious. 162 00:06:30,624 --> 00:06:32,324 -Thank you very much. -Well done. 163 00:06:34,328 --> 00:06:36,762 [Guy] Up next, a funky join in Cleveland. 164 00:06:36,797 --> 00:06:38,230 These are all my flavors, bro. 165 00:06:38,232 --> 00:06:39,798 Raising the bar on their men 166 00:06:39,800 --> 00:06:42,401 It's really remarkable on top of delicious 167 00:06:42,403 --> 00:06:44,436 with a first class global twist. 168 00:06:44,504 --> 00:06:48,440 The only problem with the dish is that it'll at some point in time be all gone. 169 00:06:52,946 --> 00:06:54,746 So I'm here in Cleveland to check out a joint 170 00:06:54,815 --> 00:06:57,015 that my cousin's took my mom to a long time ago 171 00:06:57,017 --> 00:06:59,117 and allegedly, she sent me a message and said, 172 00:06:59,119 --> 00:07:00,585 "Honey, next time you're in town, 173 00:07:00,587 --> 00:07:02,654 you gotta go and check out this joint." 174 00:07:02,723 --> 00:07:05,624 The guy has been rocking the place for over 25 years 175 00:07:05,626 --> 00:07:09,094 and it started with money that his dad who's a doctor lent to him. 176 00:07:09,096 --> 00:07:11,530 Wait, that sounds like my story except my dad's not a doctor. 177 00:07:11,532 --> 00:07:12,931 This is Fat Cats. 178 00:07:15,002 --> 00:07:16,301 Kimchi potato. 179 00:07:16,303 --> 00:07:17,936 It's like the friendly neighborhood bar. 180 00:07:17,938 --> 00:07:19,337 That's shrimp curry. 181 00:07:19,406 --> 00:07:21,807 You can get a burger. If you're an adventurous eater, 182 00:07:21,809 --> 00:07:23,742 you can get something you've never even heard of. 183 00:07:23,811 --> 00:07:27,045 It's a good way to likely get into another culture. 184 00:07:27,047 --> 00:07:28,446 Tofu noodle. 185 00:07:28,448 --> 00:07:31,817 The food definitely has some Filipino elements to it 186 00:07:31,819 --> 00:07:34,820 [Guy] Which comes from Ricar Sandoval's Filipino father 187 00:07:34,822 --> 00:07:38,657 who cooked at home and kickstarted this culinary adventure. 188 00:07:38,725 --> 00:07:41,493 My dad was a doctor, he, like, saw something in me 189 00:07:41,495 --> 00:07:43,428 and he said, "Son, I'll give you the 20 grand." 190 00:07:43,430 --> 00:07:45,564 And my friend and myself opened our first restaurant 191 00:07:45,632 --> 00:07:47,332 and it's just been a great ride since. 192 00:07:47,401 --> 00:07:50,035 We've been here since 1997, 25 years. 193 00:07:50,037 --> 00:07:51,036 -Brother. -Awesome. 194 00:07:51,137 --> 00:07:52,938 -What's the menu? -I'm half Filipino, 195 00:07:52,940 --> 00:07:54,940 so probably a good portion Asian. 196 00:07:54,942 --> 00:07:57,209 And then the rest is whatever I eat and I like, 197 00:07:57,211 --> 00:07:58,510 I'll do my own rendition. 198 00:07:58,512 --> 00:07:59,711 Two chicken arroz caldos. 199 00:07:59,713 --> 00:08:02,047 Arroz caldo, it's a rice dish, but then 200 00:08:02,115 --> 00:08:03,081 with a poached egg on it, 201 00:08:03,182 --> 00:08:04,716 it gives it almost like a porridge flavor. 202 00:08:04,718 --> 00:08:06,051 The chicken's cooked really well. 203 00:08:06,053 --> 00:08:07,218 It's just addicting. 204 00:08:07,220 --> 00:08:08,954 -What's your first item? -The chicken arroz caldo. 205 00:08:08,956 --> 00:08:11,356 A Filipino dish. Chicken, some Calabrian chilies, 206 00:08:11,425 --> 00:08:14,392 little cilantro, a poached egg. 207 00:08:14,394 --> 00:08:18,363 Nice knowing you. Thanks. See you next week on Triple D, folks. 208 00:08:18,431 --> 00:08:20,398 I'm gonna do the marinade first, some olive oil, 209 00:08:20,400 --> 00:08:25,003 lemon juice, coriander, cumin, salt, pepper, and garlic. 210 00:08:25,005 --> 00:08:27,205 Mix this up, let it marinate, like, four hours. 211 00:08:27,207 --> 00:08:29,040 What was the building before you got here? 212 00:08:29,042 --> 00:08:32,344 [Ricardo] Well, the bar was always up there since I traced it back to 1902. 213 00:08:32,412 --> 00:08:33,712 There's a lot of history here. 214 00:08:33,714 --> 00:08:35,847 -What do we do next? -Real simple chicken stock. 215 00:08:35,949 --> 00:08:39,518 I'll take the chicken, water, chop carrots, celery, onion. 216 00:08:39,520 --> 00:08:41,453 The holy trinity and a little salt. 217 00:08:41,555 --> 00:08:44,256 Cook for two and a half hours and then it's ready to strain, 218 00:08:44,357 --> 00:08:46,057 and so now, we're going to make the jasmine rice. 219 00:08:46,126 --> 00:08:48,026 So I'll add some oil to this pan here. 220 00:08:48,028 --> 00:08:49,261 Add some garlic to this. 221 00:08:49,329 --> 00:08:50,462 Fresh cut ginger. 222 00:08:50,531 --> 00:08:52,664 The chicken stock, jasmine rice in there. 223 00:08:52,732 --> 00:08:54,199 So, throw the lid, how long are we gonna go? 224 00:08:54,201 --> 00:08:55,300 20 minutes. 225 00:08:55,302 --> 00:08:56,801 Now I'm going to cook the marinated chicken. 226 00:08:56,803 --> 00:08:59,271 We're going to reconstitute the jasmine rice that I cooked. 227 00:08:59,273 --> 00:09:01,239 -Okay. -This is the fresh chicken stock. 228 00:09:01,341 --> 00:09:04,042 Carrots, scallions and this is the magic ingredient. 229 00:09:04,144 --> 00:09:05,610 -Fish sauce? -Yes, fish sauce. 230 00:09:05,612 --> 00:09:06,945 I can basically drink this. 231 00:09:07,047 --> 00:09:09,047 We're gonna cut that chicken up. 232 00:09:09,116 --> 00:09:11,650 I'll have it all day. This is a great dish to have during the... 233 00:09:11,751 --> 00:09:14,553 During a nice summery day like we have in Cleveland today. 234 00:09:14,654 --> 00:09:16,421 Chicken right on top there. 235 00:09:16,423 --> 00:09:19,157 Calabrian chilies, garnish it with some cilantro. 236 00:09:19,226 --> 00:09:21,927 -[Guy] Where's the big egg? -I didn't think I'd hear those words out of your mouth. 237 00:09:21,929 --> 00:09:23,528 You didn't, I would just dubbed it. 238 00:09:23,530 --> 00:09:24,829 I'll have more egg, please. 239 00:09:24,831 --> 00:09:26,932 Would you like to put this on the dish? 240 00:09:26,934 --> 00:09:28,400 You put it right anywhere it doesn't break. 241 00:09:28,402 --> 00:09:30,602 There you go. Smells delicious. 242 00:09:30,604 --> 00:09:32,504 Love the attention to detail. 243 00:09:36,143 --> 00:09:38,209 You got to have the Calabrian chili in there. 244 00:09:38,211 --> 00:09:39,311 Right? 245 00:09:40,614 --> 00:09:42,948 The fish sauce in the rice really comes through. 246 00:09:42,950 --> 00:09:45,116 The chicken's got a nice little lemony piece to it. 247 00:09:45,118 --> 00:09:46,318 The cumin speaks in it. 248 00:09:47,421 --> 00:09:50,722 The rice is tender, the broth is really spot on. 249 00:09:52,159 --> 00:09:54,659 Mmm, the only problem with the dish is that 250 00:09:54,728 --> 00:09:56,895 it'll at some point in time be all gone. 251 00:09:56,897 --> 00:09:59,431 It's light, it's bright, it's fresh, very simple. 252 00:09:59,433 --> 00:10:01,132 But great ingredients. Dynamite. 253 00:10:01,234 --> 00:10:03,134 Chicken arroz caldo for you. 254 00:10:03,236 --> 00:10:05,437 The rice is really light. It's flavorful. 255 00:10:05,538 --> 00:10:08,473 The chicken is crispy, but very juicy. 256 00:10:08,475 --> 00:10:10,942 You almost need a spoon because you want to get every drop of that. 257 00:10:11,011 --> 00:10:13,411 How would you describe the ethnicity or would you even? 258 00:10:13,413 --> 00:10:17,215 It's a little bit more subtle than some of the Asian dishes you normally get. 259 00:10:17,217 --> 00:10:19,150 But you can tie it in there a little bit. 260 00:10:19,252 --> 00:10:21,219 You could Thai it in there? 261 00:10:21,221 --> 00:10:23,054 It's Filipino though, so wrong. 262 00:10:23,156 --> 00:10:25,757 My cousin Matthew, his fiancée, Christa 263 00:10:25,825 --> 00:10:28,326 and some random guy we found on the street named Thin. 264 00:10:28,328 --> 00:10:30,428 So I don't know. Now, friend of the family. 265 00:10:30,430 --> 00:10:32,263 -You've been here before? -But it's actually our favorite restaurant 266 00:10:32,332 --> 00:10:33,364 in Cleveland. 267 00:10:33,366 --> 00:10:34,832 [Guy] What is it about this place? 268 00:10:34,834 --> 00:10:36,801 [man] I think it's the uniqueness of the menu and the vibe. 269 00:10:36,803 --> 00:10:38,737 You bring in converts to a new type of cooking, 270 00:10:38,805 --> 00:10:40,538 so I think that's the cliched win-win. 271 00:10:43,243 --> 00:10:45,610 Oh, am I supposed to go to commercial? 272 00:10:45,612 --> 00:10:46,511 I can't finish this? 273 00:10:46,513 --> 00:10:47,912 All right, come back, please. 274 00:10:47,914 --> 00:10:49,514 We're hanging out in Cleveland in Fat Cats. 275 00:10:49,516 --> 00:10:51,216 I'm going to finish this and he'll make something else. 276 00:10:51,218 --> 00:10:52,150 See you in a bit. 277 00:10:52,252 --> 00:10:54,019 -Go. Commercial. -[laughs] 278 00:10:55,722 --> 00:10:59,557 Hot, hot, hot, hot, hot. 279 00:11:00,627 --> 00:11:01,926 Really hot. 280 00:11:03,964 --> 00:11:05,864 Welcome back, Triple D, hanging out in Cleveland 281 00:11:05,965 --> 00:11:08,033 with Chef Ricardo and his funky little joint 282 00:11:08,134 --> 00:11:09,267 called Fat Cats. 283 00:11:09,269 --> 00:11:11,102 With no reason for the name, just a cool name, right? 284 00:11:11,104 --> 00:11:13,238 -Right. -So he just makes what he wants to make. 285 00:11:13,339 --> 00:11:14,672 Pork belly pun seeds. 286 00:11:14,741 --> 00:11:18,109 It's one of those menus that you can't decide what to order. 287 00:11:18,111 --> 00:11:20,512 Our advice would be try a little bit of everything. 288 00:11:20,514 --> 00:11:22,013 And the pork buns. 289 00:11:22,015 --> 00:11:24,015 The steamed bun is just terrific. 290 00:11:24,017 --> 00:11:27,752 -I like pork belly, the fresh vegetables. -And you can't beat it. 291 00:11:27,854 --> 00:11:29,521 -What are we in to now? -The pork belly 292 00:11:29,523 --> 00:11:31,623 that we're going to use for our pork belly banh bao. 293 00:11:31,625 --> 00:11:34,125 Aka siu bao, which is Filipino. 294 00:11:34,127 --> 00:11:35,627 I'll make a nice spice rub here. 295 00:11:35,629 --> 00:11:39,497 Coriander, cumin, pepper, salt, chili powder, 296 00:11:39,499 --> 00:11:41,399 -paprika, ginger. -Got it. 297 00:11:41,401 --> 00:11:42,834 -A little turmeric. -Got it. 298 00:11:42,936 --> 00:11:44,602 Oh, no, these are all my flavors, bro. 299 00:11:44,604 --> 00:11:47,305 Score it first and this will help the dry rub to go in there. 300 00:11:47,307 --> 00:11:49,607 The key here is to really score precisely 301 00:11:49,609 --> 00:11:52,444 to get every square, like, one inch by two inch, 302 00:11:52,545 --> 00:11:54,846 two inch by two inch by four inch. 303 00:11:54,914 --> 00:11:56,448 I never said I was precise. 304 00:11:56,549 --> 00:11:58,216 How long are we gonna let this dry rub sit on here? 305 00:11:58,218 --> 00:12:00,618 24 hours and then I'm going to chunk it up, sear it 306 00:12:00,620 --> 00:12:02,620 in some oil, put a little caramelization to it. 307 00:12:02,622 --> 00:12:04,622 And now we're going to prep the braise for the pork belly. 308 00:12:04,624 --> 00:12:08,093 Canola oil, celery, carrots, chopped onions. 309 00:12:08,095 --> 00:12:10,962 Add a little bit of garlic, red wine, tomato. 310 00:12:10,964 --> 00:12:12,530 -You make the tomato sauce? -Oh, yeah. 311 00:12:12,532 --> 00:12:14,132 So I'm gonna add some chicken stock to this. 312 00:12:14,201 --> 00:12:15,500 It's gonna go over the pork belly. 313 00:12:15,502 --> 00:12:17,402 Place into the oven. Two and a half, three hours. 314 00:12:18,138 --> 00:12:19,137 Cute little one. 315 00:12:19,239 --> 00:12:20,839 I fell in love with this thing though. 316 00:12:20,907 --> 00:12:22,841 You just keep petting it like it's an animal. 317 00:12:22,876 --> 00:12:23,942 Let's make the buns. 318 00:12:23,944 --> 00:12:26,845 Activated yeast, sugar, baking powder, some oil. 319 00:12:26,913 --> 00:12:28,312 I'll add that flour in here. 320 00:12:28,314 --> 00:12:30,248 -Just an all-purpose. -All right, how long is this gonna go? 321 00:12:30,350 --> 00:12:32,383 -About six, seven minutes. -It's about done, right? 322 00:12:32,385 --> 00:12:33,418 Yeah, this is done. 323 00:12:33,420 --> 00:12:34,719 And what I'll do is I'll just take this 324 00:12:34,721 --> 00:12:35,820 and put it on the counter. 325 00:12:35,822 --> 00:12:38,623 Knead this a few times, put it in an oil bowl. 326 00:12:38,625 --> 00:12:40,258 We'll let it rest for one hour. 327 00:12:40,360 --> 00:12:42,761 Then we'll portion it, let it rest till we need it. 328 00:12:42,862 --> 00:12:44,195 What does this get served with? 329 00:12:44,197 --> 00:12:46,030 -A hoisin? -A little apa hoisin. 330 00:12:46,032 --> 00:12:49,033 We'll add some brown sugar, garlic powder, lemon juice. 331 00:12:49,035 --> 00:12:52,504 -Let's make the pickle. -We'll take equal parts of vinegar and water, 332 00:12:52,506 --> 00:12:54,706 salt, pepper corn, whole coriander. 333 00:12:54,708 --> 00:12:55,840 [Guy] And a bunch of garlic. 334 00:12:55,942 --> 00:12:58,042 Who cut the jalapenos with the camping axe? 335 00:12:58,111 --> 00:13:00,945 -That had to be you. -No, don't go through the... 336 00:13:00,947 --> 00:13:03,281 We would break that apart before [laughs] serving. 337 00:13:03,283 --> 00:13:04,649 It's a crab. 338 00:13:04,717 --> 00:13:07,418 -Let this steep. -When it's hot, I'll pour it over the jalapenos 339 00:13:07,420 --> 00:13:09,120 and then I'll chill this to pour over the daikon. 340 00:13:09,122 --> 00:13:10,955 And the next thing we're gonna do is steam the buns. 341 00:13:10,957 --> 00:13:12,123 [Ricardo] About three minutes. 342 00:13:12,125 --> 00:13:13,958 After we portion our pork belly, 343 00:13:13,960 --> 00:13:15,627 we're gonna crisp in the frying pan. 344 00:13:15,629 --> 00:13:17,562 I'll pull out these buns that are steamed. 345 00:13:17,597 --> 00:13:19,497 -The crisp pork. -Hoisin up. 346 00:13:19,499 --> 00:13:21,399 -Pickled daikon. -Precisely cut. 347 00:13:21,401 --> 00:13:24,235 Jalapeno, carrot and finish it with some cilantro. 348 00:13:24,304 --> 00:13:26,437 And there we go, our pork belly banh bao. 349 00:13:28,608 --> 00:13:29,707 What do you think? 350 00:13:32,946 --> 00:13:34,212 Is he sweating enough? 351 00:13:34,214 --> 00:13:36,915 -Say something. -[both laughing] 352 00:13:36,917 --> 00:13:38,316 It's really remarkable. 353 00:13:39,319 --> 00:13:40,752 On top of delicious. 354 00:13:40,821 --> 00:13:43,421 That makes me feel like I'm at Grandma's house, 355 00:13:43,423 --> 00:13:46,324 full of flavor and love and appreciation. 356 00:13:47,627 --> 00:13:49,994 It's kind of like watching somebody make music. 357 00:13:49,996 --> 00:13:53,164 Just adding a little more cowbell or tambourine. 358 00:13:53,233 --> 00:13:54,999 -Bro, thank you very much. -Thank you. 359 00:13:55,001 --> 00:13:56,201 Outstanding. 360 00:13:56,203 --> 00:13:57,802 Jack, can you hit me with some cilantro, please? 361 00:13:57,804 --> 00:13:58,937 Pork is fantastic. 362 00:13:59,005 --> 00:14:00,405 You get a little bit of that fat that gives it 363 00:14:00,407 --> 00:14:02,240 the nice flavor, nice juice to it. 364 00:14:02,309 --> 00:14:04,709 [man] It's just a perfect combination of everything. 365 00:14:04,711 --> 00:14:07,312 Krista knows me for getting this every time 366 00:14:07,314 --> 00:14:08,947 -we come here, so... -Yeah, for sure. 367 00:14:08,949 --> 00:14:10,114 [waiter] Plating the shrimp curry. 368 00:14:10,116 --> 00:14:12,116 It's my favorite place to eat in Cleveland. 369 00:14:12,118 --> 00:14:13,218 -Hands down? -Hands down. 370 00:14:13,220 --> 00:14:14,319 It's just a fun place to be. 371 00:14:14,321 --> 00:14:15,520 You are... 372 00:14:16,623 --> 00:14:17,688 What you see is what you get. 373 00:14:17,690 --> 00:14:18,957 -You're the real deal. -Awesome. Thank you. 374 00:14:18,959 --> 00:14:21,526 Delicious, outstanding. I'll be back. 375 00:14:21,528 --> 00:14:23,828 I wanna try everything. Put me on the mailing list. 376 00:14:25,432 --> 00:14:29,000 Coming up, big time Indian recipes in Middletown New Jersey. 377 00:14:29,002 --> 00:14:29,901 It's out of bounds. 378 00:14:29,903 --> 00:14:31,536 -Wait, that's my line. -[laughs] 379 00:14:31,638 --> 00:14:33,504 Like real deal tandoori chicken. 380 00:14:33,506 --> 00:14:35,206 Not good, Chef, fantastic. 381 00:14:35,208 --> 00:14:38,076 And a familiar favorite taken over the top. 382 00:14:38,078 --> 00:14:40,612 This is one of the best samosas I've ever had. 383 00:14:44,918 --> 00:14:47,952 So, I'm about 40 minutes outside of New York City in Middletown, New Jersey 384 00:14:47,954 --> 00:14:49,087 in a little strip mall. 385 00:14:49,089 --> 00:14:51,356 And this is gonna get confusing. So, hold on. 386 00:14:51,424 --> 00:14:53,725 The current owner bought the restaurant from her uncl 387 00:14:53,727 --> 00:14:57,295 the current chef learned to cook at this restaurant from his uncle. 388 00:14:57,297 --> 00:14:59,030 Well, the uncles have since moved. 389 00:14:59,032 --> 00:15:02,233 Anyhow, the deal is they're making great Indian food 390 00:15:02,335 --> 00:15:03,300 and you gotta check it out. 391 00:15:03,302 --> 00:15:05,937 This is how Haldi Chowk, 35 Indian Bistro. 392 00:15:08,642 --> 00:15:10,408 Goat curry, naan and garlic naan. 393 00:15:10,410 --> 00:15:13,411 [woman] I enjoy all the spices. I live about 45 minutes away 394 00:15:13,413 --> 00:15:14,445 and it's well worth it. 395 00:15:14,514 --> 00:15:16,314 Lamb korma for table six. 396 00:15:16,316 --> 00:15:18,316 I grew up with this and the quality of the food, 397 00:15:18,318 --> 00:15:19,450 it hits home. 398 00:15:19,519 --> 00:15:22,420 And owners Anupreet Kahlon and Raj... Toor. 399 00:15:22,422 --> 00:15:24,122 also grew up with this kind of food. 400 00:15:24,124 --> 00:15:28,960 In fact, Anupreet's aunt and uncle opened this joint in 2016. 401 00:15:28,962 --> 00:15:30,728 They decided to retire. 402 00:15:30,730 --> 00:15:33,031 We decided that it's the right opportunity to buy. 403 00:15:33,033 --> 00:15:34,899 Had you been in the restaurant business before that? 404 00:15:34,901 --> 00:15:37,602 -No, this is the first one. -The first one. 405 00:15:37,604 --> 00:15:41,606 And they didn't have to go far to find chef Jose Luis Carbajal. 406 00:15:41,608 --> 00:15:42,640 [Guy] How long have you been here? 407 00:15:42,709 --> 00:15:43,641 When they opened this restaurant? 408 00:15:43,743 --> 00:15:45,610 -His father was here -Okay. 409 00:15:45,612 --> 00:15:47,612 Working with uncle. 410 00:15:47,614 --> 00:15:48,879 That's awesome. 411 00:15:48,881 --> 00:15:51,516 When you grew up in Mexico, did you ever have Indian food? 412 00:15:51,518 --> 00:15:53,818 -No, never. -Half tandoori chicken for table eight. 413 00:15:53,820 --> 00:15:56,721 [man] The rule of thumb to measure Indian restaurant 414 00:15:56,723 --> 00:15:57,922 is the chicken tandoori 415 00:15:57,924 --> 00:15:59,424 and this is the best I've had. 416 00:15:59,426 --> 00:16:02,293 It hits your lips and it melts in your mouth. 417 00:16:02,295 --> 00:16:04,162 -What are we doing, chef? -[speaking] 418 00:16:05,231 --> 00:16:07,398 So, how was it for you to learn about garam masala? 419 00:16:07,400 --> 00:16:09,033 This had to be a little bit of a change. 420 00:16:09,035 --> 00:16:11,536 Oh, yeah. My uncle Ray. He's like my father. 421 00:16:11,637 --> 00:16:13,304 -Right. -So, he teach me step by step. 422 00:16:13,306 --> 00:16:14,706 Coriander seed. 423 00:16:16,409 --> 00:16:17,308 Lot of clove. 424 00:16:18,044 --> 00:16:18,943 Bay leaf. 425 00:16:19,512 --> 00:16:20,845 -Black pepper. -Got it. 426 00:16:24,050 --> 00:16:26,217 -Is that an Indian yogurt? -Yes, Indian yogurt. 427 00:16:26,219 --> 00:16:27,919 And that's raw garlic and raw ginger? 428 00:16:27,921 --> 00:16:30,054 Chili garlic paste for oil. 429 00:16:31,024 --> 00:16:32,724 Boy, I like the pour you did there 430 00:16:32,726 --> 00:16:35,159 with a lot of flair. Yes, really nice. 431 00:16:35,228 --> 00:16:36,527 Lemon juice. 432 00:16:37,764 --> 00:16:39,864 This is the garam masala. We just made it. 433 00:16:39,933 --> 00:16:41,799 Black pepper. 434 00:16:42,736 --> 00:16:44,435 Paprika. 435 00:16:44,504 --> 00:16:45,703 This is... 436 00:16:45,705 --> 00:16:47,605 You don't methi around with that. 437 00:16:47,607 --> 00:16:49,207 And a little color. 438 00:16:49,209 --> 00:16:52,343 'Cause everybody expects tandoori chicken to have that red hue to it. 439 00:16:52,445 --> 00:16:54,912 All right, 24 hours, then we'll skewer it, 440 00:16:54,914 --> 00:16:56,280 cook in the tandoori. 441 00:16:56,282 --> 00:16:58,516 -How long does it take to cook? -Around 15 or 20 minutes. 442 00:16:58,518 --> 00:17:01,119 Then we pull it out, cut it, we hit it with the ghee, 443 00:17:01,121 --> 00:17:02,620 we put it back in for how much longer? 444 00:17:02,622 --> 00:17:03,688 [Jose] Less than four minutes. 445 00:17:03,690 --> 00:17:04,756 And that's really going to brown 446 00:17:04,857 --> 00:17:06,157 -when the ghee hits it, right? -Oh, yeah. 447 00:17:08,028 --> 00:17:10,128 I'm going to drown in my drool right now. 448 00:17:11,631 --> 00:17:13,798 And a little ghee? Just a little bit of butter, 449 00:17:13,800 --> 00:17:15,900 a little bit of fat. Serve it in this. 450 00:17:15,902 --> 00:17:18,102 [Guy] You stop showing off at any point? 451 00:17:18,104 --> 00:17:19,804 Going to the sizzling fajita platter. 452 00:17:26,413 --> 00:17:28,446 There's something about cooking in the tandoor oven. 453 00:17:28,515 --> 00:17:30,314 Just gives you such a great crust 454 00:17:30,316 --> 00:17:33,551 and then just makes everything inside of it so moist. 455 00:17:34,954 --> 00:17:37,088 Well, my favorite parts though, is on the bottom 456 00:17:37,090 --> 00:17:39,957 of the sizzling skillet over here from the fajita platter. 457 00:17:41,961 --> 00:17:43,227 You get some kind of raw onions up here 458 00:17:43,229 --> 00:17:45,196 that are just warm from the, from the hot chicken, 459 00:17:45,198 --> 00:17:46,798 but then you get the vegetables underneath 460 00:17:46,800 --> 00:17:49,133 that are little bit more sauteed so you get a couple of different textures. 461 00:17:50,603 --> 00:17:51,736 -Good? -Mm-mmm. 462 00:17:51,838 --> 00:17:53,938 -Not good, Chef. -Not good at all. 463 00:17:54,240 --> 00:17:55,406 Fantastic. 464 00:17:55,408 --> 00:17:56,741 Thank you so much. 465 00:17:57,911 --> 00:17:59,610 Tandoori chicken for you. 466 00:17:59,612 --> 00:18:01,345 There's a depth of flavor. 467 00:18:01,447 --> 00:18:03,948 Every single thing that's on the plate is like a symphony. 468 00:18:04,017 --> 00:18:05,817 -It's out of bounds. -Hey, that's my line. 469 00:18:05,819 --> 00:18:08,286 -[laughs] -You don't see me going around with the mayor pin? 470 00:18:08,288 --> 00:18:09,554 How long you've been mayor? 471 00:18:09,556 --> 00:18:11,122 -It's my fourth year. -How big is Middletown? 472 00:18:11,124 --> 00:18:12,356 [Tony] 70,000 people. 473 00:18:12,425 --> 00:18:13,791 You're not too far from the city, 474 00:18:13,793 --> 00:18:15,960 but then you get to come here being a small town experience. 475 00:18:15,962 --> 00:18:17,795 -Yeah. -But then you get big city food. 476 00:18:17,797 --> 00:18:19,297 I'm not kidding you. 477 00:18:19,299 --> 00:18:21,699 I would take this Indian foo against anybody in the city 478 00:18:21,701 --> 00:18:23,601 Samosa chaat for table five. 479 00:18:23,603 --> 00:18:26,304 [woman] That samosa, it's almost like a potato pastry. 480 00:18:26,306 --> 00:18:28,639 The chaat on the side is chickpeas 481 00:18:28,708 --> 00:18:29,941 with different spices. 482 00:18:29,943 --> 00:18:32,009 It's just done right. 483 00:18:32,011 --> 00:18:33,211 [Guy] All right, what are we doing next, chef? 484 00:18:33,213 --> 00:18:35,113 Now, we prep the... 485 00:18:35,115 --> 00:18:36,247 -The chole? -Chickpeas. 486 00:18:36,316 --> 00:18:38,416 -All right, let's see it. -Oil and little butter. 487 00:18:38,418 --> 00:18:39,951 -Bay leaf. -Cinnamon. 488 00:18:41,121 --> 00:18:42,019 And a little bit of clove. 489 00:18:42,822 --> 00:18:44,055 ...to make the flavor. 490 00:18:44,057 --> 00:18:45,323 Ginger-garlic paste, 491 00:18:46,493 --> 00:18:47,858 ...salt. 492 00:18:47,860 --> 00:18:50,361 -This is the filling? -We put on the top of the samosa. 493 00:18:50,429 --> 00:18:52,463 -Oh, this is the sauce on top of it? -Yeah. 494 00:18:52,565 --> 00:18:54,265 -Tomato puree. -Water. 495 00:18:54,333 --> 00:18:55,600 Now, we can put the chickpeas. 496 00:18:55,602 --> 00:18:57,135 All right, how long are we gonna let this cook, chef? 497 00:18:57,236 --> 00:18:58,102 Ten minutes. 498 00:18:58,104 --> 00:18:59,737 Walk me through the dough, chef. 499 00:18:59,806 --> 00:19:01,105 Flour, salt. 500 00:19:01,107 --> 00:19:02,340 Caraway seeds? 501 00:19:02,441 --> 00:19:04,509 Some water, oil... 502 00:19:04,511 --> 00:19:06,310 Mix it up, let it rest. 503 00:19:06,312 --> 00:19:07,945 All right, so now we're gonna make the filling. 504 00:19:08,047 --> 00:19:10,014 Oil, cumin, pepper... 505 00:19:11,851 --> 00:19:13,083 and salt. 506 00:19:13,085 --> 00:19:15,820 Then this is just a boiled potato that's been peeled. 507 00:19:15,822 --> 00:19:17,321 Now we're filling the samosa. 508 00:19:17,323 --> 00:19:19,824 -Okay. -Put a little water to stick together. 509 00:19:19,826 --> 00:19:21,659 We... this, we hold like this. 510 00:19:21,728 --> 00:19:23,161 [Guy] Oh, it's potato in a cone. 511 00:19:23,229 --> 00:19:24,762 -My favorite dish. -Water. 512 00:19:24,864 --> 00:19:27,498 [Guy] Little tuck, fry this in the oil, 350 degrees. 513 00:19:27,500 --> 00:19:28,633 -How long? -One minute. 514 00:19:28,734 --> 00:19:29,600 You're gonna cut them? 515 00:19:29,602 --> 00:19:31,102 Not something you see every day. 516 00:19:34,340 --> 00:19:36,607 -Little bit sweeter. -Onions, tomatoes. 517 00:19:36,609 --> 00:19:38,109 It's turning into a salad here, chef. 518 00:19:38,111 --> 00:19:39,110 Let me guess, cilantro. 519 00:19:40,547 --> 00:19:41,913 -Carrot. -Let's take a look at that. 520 00:19:43,917 --> 00:19:45,282 This... 521 00:19:46,719 --> 00:19:50,221 -is one of the best samosas I've ever had. -Really? Wow. 522 00:19:50,223 --> 00:19:53,658 It's made in balance, it's not a bunch of dough. 523 00:19:53,726 --> 00:19:56,160 The filling, we've got a little bit of heat 524 00:19:56,229 --> 00:20:00,264 and then the yogurt with the chickpea chola? 525 00:20:00,333 --> 00:20:01,899 -Chole. -Almost get it. 526 00:20:01,901 --> 00:20:05,536 ...transforms the dish from... 527 00:20:05,605 --> 00:20:10,041 what is typically an appetizer into a full blown entree. 528 00:20:11,211 --> 00:20:12,243 That's outstanding. 529 00:20:12,312 --> 00:20:13,911 Samosa chaat. 530 00:20:13,913 --> 00:20:15,613 -You've had samosas before? -Of course. 531 00:20:15,615 --> 00:20:17,348 -Have you ever seen it done like this? -No. You? 532 00:20:17,450 --> 00:20:20,117 No, no, no, I just... I, maybe I was the oddball out here. 533 00:20:20,119 --> 00:20:21,319 Chicken Tikka Masala mild. 534 00:20:21,321 --> 00:20:23,654 It's a great Indian restaurant. 535 00:20:23,756 --> 00:20:25,523 We tried others, but we love it here. 536 00:20:25,525 --> 00:20:27,024 We just come back all the time. 537 00:20:27,026 --> 00:20:28,492 You were raised in this kitchen. 538 00:20:28,494 --> 00:20:30,361 You're cooking one of the most difficult types of food 539 00:20:30,430 --> 00:20:34,398 to really embrace, but you have got it, my friend, to the next level. 540 00:20:34,400 --> 00:20:35,933 [Jose] Thank you so much. 541 00:20:35,935 --> 00:20:38,336 So that's it for this road trip, but don't worry, 542 00:20:38,437 --> 00:20:41,405 we got plenty more joints to find all over this country. 543 00:20:41,407 --> 00:20:45,676 I'll be looking for you next time on Diners, Drive-ins and Dives. 544 00:20:45,745 --> 00:20:48,913 With peppers on top. 545 00:20:48,915 --> 00:20:51,849 I don't speak Clevelandese, but does that mean peppers 546 00:20:51,918 --> 00:20:54,252 -in Cleveland? -Yeah, because they just put the peppers right on top. 547 00:20:54,320 --> 00:20:55,319 -There you go. -Yeah. 548 00:20:55,321 --> 00:20:56,787 -Oh, this is on top? -Yeah, this is on top. 549 00:20:56,789 --> 00:20:58,055 -This is peppers. -And this is peppers. 550 00:20:58,157 --> 00:21:00,024 -Peppers on top. Yeah. -Peppers on top. There you go.