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00:00:01,302 --> 00:00:02,701
Hey, everybody, I'm Guy Fieri,
and we're rolling out,
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00:00:02,703 --> 00:00:06,605
looking for America's greatest
Diners, Drive-Ins and Dives
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00:00:07,508 --> 00:00:08,507
This trip...
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00:00:08,509 --> 00:00:09,708
And they're off!
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00:00:09,710 --> 00:00:11,210
...we're going from chicken.
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00:00:11,212 --> 00:00:12,144
Outstanding.
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...to cheesesteak...
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00:00:13,314 --> 00:00:14,413
I'm losing my mind.
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00:00:14,415 --> 00:00:16,515
...that's all over the map.
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00:00:16,517 --> 00:00:18,417
I've been around it all.
I've eaten it all.
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That is from left field, bro.
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00:00:21,022 --> 00:00:23,789
Like a legit Egyptian
food truck in Nashville.
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It's a great bite.
Yeah, it really is.
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[Guy Fieri] Over-the-top
Mexican in Palm Springs.
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That'll wake up the dragon.
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Plus, a little hidden gem..
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You have to drop the pin
on Flavortown funk
at this joint.
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00:00:36,136 --> 00:00:39,004
...making crepes like
I've never seen before.
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00:00:39,006 --> 00:00:42,608
It is out of bounds.
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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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You know where East
and South Palm Canyon
meet in Palm Springs?
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00:01:01,629 --> 00:01:03,028
Well, I'm right there,
but not there.
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00:01:03,030 --> 00:01:04,596
I'm in an alley
right behind it.
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00:01:04,598 --> 00:01:05,764
A buddy of mine told me,
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00:01:05,800 --> 00:01:07,533
"If it's funky,
you'll find it, right?"
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I said, "Yeah," and he said,
"Well, I got a funky joint
for you. It's a crepe place."
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I said, "Ah, I don't
really like crepes."
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He says, "Don't worry,
they're not sweet crepes.
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They're savory crepes."
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I said, "A savory crepe joint
in Palm Springs?
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I gotta check it out."
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This is Gabino's Creperie.
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[chef] Turkey Cheddar up!
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Gabino's is incredible.
They have big, savory crepes.
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Totally different
than what you would
expect from a sweet crepe.
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Chicken Ranch is up!
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I've never had
a crepe like it.
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00:01:30,724 --> 00:01:32,758
[Guy] And that passion
for creative crepes
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00:01:32,860 --> 00:01:35,627
was cooked into Marcel Ramir
as a kid...
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I remember being
on my dad's lap,
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00:01:37,531 --> 00:01:39,131
just whipping up batter.
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00:01:39,133 --> 00:01:41,100
[Guy] ...and it ended up
changing his life.
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00:01:41,102 --> 00:01:42,267
[Marcel Ramirez] I was
up to no good.
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00:01:42,269 --> 00:01:44,803
I said, "I gotta do things
a little different here,"
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00:01:44,805 --> 00:01:47,406
so I just kinda
started experimenting
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00:01:47,408 --> 00:01:50,742
and created a non-traditiona
savory crepe.
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00:01:50,811 --> 00:01:53,412
Don't tell the French,
but they got nothing
on these guys.
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00:01:53,414 --> 00:01:54,913
[Marcel] Barbecue Chicken
for George!
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00:01:54,915 --> 00:01:57,416
[woman] Barbecue Chicken
is my absolute favorite.
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[chuckling] I literally had
a dream about it
the other day.
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00:02:00,221 --> 00:02:01,120
[Guy] What are
we making first?
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00:02:01,122 --> 00:02:02,454
The Barbecue Chicken crepe.
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00:02:02,523 --> 00:02:05,057
Is this the same crepe batter
that's used for all crepes?
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00:02:05,159 --> 00:02:06,225
Every single one of them.
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00:02:06,227 --> 00:02:07,326
And you never run
a sweet crepe?
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Never.
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00:02:08,229 --> 00:02:10,696
We got water, egg, oil,
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00:02:10,698 --> 00:02:12,064
salt and flour.
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00:02:12,066 --> 00:02:13,699
Are we making the batter
a day ahead of time?
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-[Marcel] Yep.
-[Guy] What's next, brother
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00:02:15,069 --> 00:02:17,035
So, we just brine the chicken.
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00:02:17,037 --> 00:02:19,505
Water and salt, gonna add
a little bit of salt,
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00:02:19,507 --> 00:02:20,806
pepper, garlic powder,
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00:02:20,808 --> 00:02:23,008
paprika, little chicken broth.
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00:02:23,010 --> 00:02:24,710
[Guy] Vacuum-sealed, and the
you're gonna sous vide it.
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00:02:24,712 --> 00:02:26,445
[Marcel] An hour-and-a-half
at 150 degrees.
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Let it cool?
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00:02:27,615 --> 00:02:29,548
[Marcel] And we get
the induction burner,
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00:02:29,617 --> 00:02:31,550
get it nice and brown
on each end,
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00:02:31,552 --> 00:02:32,718
and then chop it up.
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00:02:32,720 --> 00:02:35,487
As you need it, you'll add
your supporting sauces
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00:02:35,489 --> 00:02:36,922
-to make your crepe.
-Correct.
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00:02:36,924 --> 00:02:39,291
This is Mama G's Secret Sauce.
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00:02:39,293 --> 00:02:40,726
My aunt's from Peru.
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This is her secret sauce
right here.
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00:02:42,630 --> 00:02:44,963
-Mayo, cilantro...
-Stems and all.
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00:02:45,065 --> 00:02:46,832
[Marcel] ...jalapeno,
crushed garlic,
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00:02:46,934 --> 00:02:48,433
oil, aji amarillo.
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00:02:48,535 --> 00:02:50,802
[Guy] The foundation pepper
of Peruvian food.
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00:02:50,804 --> 00:02:53,505
Little salt, and then
we're gonna squeeze
some lime in here.
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00:02:53,507 --> 00:02:55,007
This goes on every crepe.
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00:02:55,009 --> 00:02:58,010
-[Guy] You let this go
for a day or for a few hours.
-[Marcel] Yep.
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00:02:58,012 --> 00:02:59,211
It's dynamite as it is.
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00:02:59,213 --> 00:03:00,913
-What else we got?
-[Marcel] The chimichurri.
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00:03:00,915 --> 00:03:03,348
Chopped parsley
and chopped garlic,
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00:03:03,417 --> 00:03:05,417
salt, pepper, chili flakes.
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00:03:05,419 --> 00:03:07,419
-Really good oregano.
-Vinegar, olive oil.
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00:03:07,421 --> 00:03:09,221
-Are we finally gonna
make a crepe?
-Absolutely.
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00:03:09,223 --> 00:03:11,056
Gosh, I've been
waiting forever.
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00:03:11,125 --> 00:03:13,425
-[Marcel] Let's get it.
-[Guy] Measure out
the crepe batter.
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00:03:13,427 --> 00:03:14,726
Let that crust build.
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00:03:14,728 --> 00:03:16,495
And then, we're gonna throw
a little bit of this chimi.
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00:03:16,497 --> 00:03:17,729
Got the cheese,
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00:03:17,731 --> 00:03:20,232
blend of Monterey
and mozzarella.
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00:03:20,334 --> 00:03:21,700
[Guy] Thin-sliced jalapenos
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00:03:21,702 --> 00:03:22,801
Give it a little flip.
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00:03:22,803 --> 00:03:24,102
[Marcel] It's about
two minutes
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00:03:24,104 --> 00:03:26,205
until we get
that perfect crunch.
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00:03:26,207 --> 00:03:27,940
Kinda resemble anybody?
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00:03:28,041 --> 00:03:29,041
[Marcel] Fold it in half,
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00:03:29,043 --> 00:03:30,209
get the chicken,
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00:03:30,211 --> 00:03:32,211
barbecue sauce, secret sauce
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00:03:32,213 --> 00:03:34,313
crispy onions, corn,
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00:03:34,315 --> 00:03:36,415
tomatoes, green leaf lettuce
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So you're getting
crunch on the inside,
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crunch on the outside.
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-Yeah.
-[Guy] Gorgeous.
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Dude, that gives me
goosebumps.
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You see that?
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00:03:47,761 --> 00:03:50,829
Bro, I gotta be
1,000% honest with you.
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I've been around it all.
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00:03:53,934 --> 00:03:54,900
I've eaten it all.
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00:03:54,902 --> 00:03:56,702
That is from left field, bro.
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00:03:56,704 --> 00:03:58,403
-[Marcel chuckles]
-That's like when
someone hits that ball
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00:03:58,405 --> 00:03:59,605
all the way to the fence.
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00:03:59,607 --> 00:04:02,808
It is out of bounds.
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00:04:02,810 --> 00:04:04,209
This is a rocket ship,
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00:04:04,211 --> 00:04:06,111
launching at USS Flavortown.
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00:04:06,113 --> 00:04:07,813
Thank you.
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00:04:07,815 --> 00:04:09,648
All the little nuances
that you do,
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00:04:09,717 --> 00:04:11,950
this is what I call
a destination dish.
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00:04:11,952 --> 00:04:13,585
I'm losing my mind.
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00:04:13,587 --> 00:04:14,953
[server] Barbecue
Chicken crepe.
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00:04:14,955 --> 00:04:16,622
Sauce is really tangy.
127
00:04:16,624 --> 00:04:18,156
The chicken is
cooked perfectly.
128
00:04:18,258 --> 00:04:20,959
The outside of the crepe,
so good with the cheese.
129
00:04:21,061 --> 00:04:22,127
Crispy...
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00:04:22,129 --> 00:04:23,528
-Almost tortilla-ish.
-Right.
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00:04:23,530 --> 00:04:25,464
-Delicious.
-I eat here every day.
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00:04:25,532 --> 00:04:27,833
[Guy] But good luck finding
your first time.
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00:04:27,901 --> 00:04:30,135
If you drive by,
there's a chance
you won't even see it.
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00:04:30,203 --> 00:04:32,004
I would describe it
as a hole in a wall.
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00:04:32,006 --> 00:04:35,107
Tucked away, super cute,
in a little alley.
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00:04:35,109 --> 00:04:37,509
And the little partial
door-window over here
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00:04:37,511 --> 00:04:39,244
is where they serve
the food out.
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00:04:39,346 --> 00:04:41,046
[server] Cheesesteak
for table number three!
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00:04:41,048 --> 00:04:43,949
[man chuckling] To put
a Philly cheesesteak
into the crepe
140
00:04:44,018 --> 00:04:45,317
is just an anomaly.
141
00:04:45,319 --> 00:04:46,652
You're not gonna see it
anywhere else.
142
00:04:46,720 --> 00:04:47,953
-It's, like, the perfect bite.
-Mmm.
143
00:04:48,022 --> 00:04:49,321
Now we got our cheesesteak.
144
00:04:49,323 --> 00:04:52,024
-[Guy] You take a ribeye...
-And we partially freeze it,
145
00:04:52,026 --> 00:04:54,326
and then we deli slice it
paper-thin.
146
00:04:54,328 --> 00:04:55,827
We have our cheese sauce.
147
00:04:55,829 --> 00:04:57,028
Processed cheese.
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00:04:57,030 --> 00:04:58,797
[Marcel] Whole milk,
a little pinch of salt,
149
00:04:58,799 --> 00:05:00,065
vacuum-seal it up,
150
00:05:00,133 --> 00:05:01,500
and we drop it in hot water
151
00:05:01,502 --> 00:05:02,634
until it's melted.
152
00:05:02,703 --> 00:05:03,935
So the ribeye's shaved.
153
00:05:03,937 --> 00:05:05,404
-[Marcel] Oil.
-[Guy] That is thin.
154
00:05:05,406 --> 00:05:06,738
Salt, pepper,
155
00:05:06,840 --> 00:05:08,707
garlic and grilled onions.
156
00:05:08,709 --> 00:05:11,743
Hey, so there's my buddy
Mark Tadros, uh, great chef,
157
00:05:11,812 --> 00:05:14,313
has the date farm here
in, uh, Palm Springs.
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00:05:14,315 --> 00:05:15,514
What's up, my man?
159
00:05:15,516 --> 00:05:17,649
When you told me
to come check this joint out,
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00:05:17,751 --> 00:05:19,318
I'm like, "I've never
seen crepes like this."
161
00:05:19,320 --> 00:05:20,619
Marcel's a wizard, bro.
162
00:05:20,621 --> 00:05:21,953
You hooked me up, brother.
I appreciate it.
163
00:05:21,955 --> 00:05:23,188
Masterpiece.
164
00:05:23,190 --> 00:05:25,023
Gonna add a little bit
of chimichurri,
165
00:05:25,025 --> 00:05:26,758
and then we're gonna
throw the Mama G,
166
00:05:26,860 --> 00:05:28,727
and then we've got our chees
167
00:05:28,729 --> 00:05:30,262
Dead man walking
right here, folks.
168
00:05:33,701 --> 00:05:35,300
Everything you love
about cheesesteak.
169
00:05:35,302 --> 00:05:36,935
Tender beef,
caramelized onions,
170
00:05:36,937 --> 00:05:38,303
processed cheese on there,
171
00:05:38,305 --> 00:05:40,405
little extra creaminess
coming from the Mama G sauce.
172
00:05:43,344 --> 00:05:44,910
[mumbles] What I flipped it
over and thought
173
00:05:44,912 --> 00:05:47,946
is we typically get
that big cheesesteak bun,
174
00:05:47,948 --> 00:05:49,748
don't get me wrong, I love.
175
00:05:49,817 --> 00:05:51,216
But not all the time
does everybody want all that.
176
00:05:51,218 --> 00:05:53,352
This supports the experience
177
00:05:53,420 --> 00:05:54,619
not nearly as much carb,
178
00:05:54,621 --> 00:05:57,723
and it gives you
a whole 'nother level
of texture.
179
00:05:57,725 --> 00:05:58,857
-Outstanding.
-Thank you.
180
00:05:58,926 --> 00:06:00,258
-Delicious.
-Thank you.
181
00:06:01,362 --> 00:06:03,261
Two Philly cheesesteak crepes.
182
00:06:03,330 --> 00:06:04,963
[man] The meat synergized
really well
183
00:06:04,965 --> 00:06:06,164
with the crepe itself.
184
00:06:06,233 --> 00:06:08,734
It's like a symphony.
This all makes sense.
185
00:06:08,802 --> 00:06:10,102
[Marcel] Chicken Caesar up!
186
00:06:10,104 --> 00:06:11,436
It's like a whole experience,
I mean,
187
00:06:11,438 --> 00:06:13,739
you have type of food
that you can't get
anywhere else,
188
00:06:13,840 --> 00:06:15,707
the way they do it,
the service is amazing.
189
00:06:15,709 --> 00:06:16,908
Like, it's just a vibe.
190
00:06:16,910 --> 00:06:20,312
So to have him right
in Palm Springs is a gift.
191
00:06:20,314 --> 00:06:24,416
To see a guy like yourself
that was trying to find
his way in life
192
00:06:24,418 --> 00:06:26,752
and fell back
on something he loved,
193
00:06:26,820 --> 00:06:27,986
your whole family's
gotta be proud.
194
00:06:27,988 --> 00:06:29,421
The crepes are legit.
195
00:06:29,423 --> 00:06:32,591
You have to drop the pin
on Flavortown funk
at this joint.
196
00:06:32,593 --> 00:06:34,326
-[Marcel chuckling]
-Okay, I'll take this to go.
197
00:06:36,697 --> 00:06:39,164
Coming up
in Palm Springs, California.
198
00:06:39,233 --> 00:06:40,265
I can't wait to try this.
199
00:06:40,333 --> 00:06:42,401
Not your everyday Mexican..
200
00:06:42,403 --> 00:06:43,502
All right, just pour it on me.
201
00:06:43,504 --> 00:06:46,505
...cooked up
with a true expert touch.
202
00:06:46,507 --> 00:06:47,906
-You're the real deal, buddy.
-Thank you, thank you.
203
00:06:47,908 --> 00:06:49,007
-The real deal. Delicious.
-Thank you.
204
00:06:57,050 --> 00:06:59,184
I tell you, that Triple D
commute will kill you.
205
00:06:59,186 --> 00:07:02,320
That must've been 100 feet
I did from Gabino's Creperie
206
00:07:02,322 --> 00:07:04,656
Anyhow, here to check out
another joint in Palm Springs.
207
00:07:04,725 --> 00:07:06,023
Let's see. How's the story go?
208
00:07:06,025 --> 00:07:08,527
A guy from Guadalajara want
to have a better life,
209
00:07:08,529 --> 00:07:09,861
moves to United States,
210
00:07:09,930 --> 00:07:11,663
gets here, finds a restaurant,
211
00:07:11,765 --> 00:07:12,864
buys it, gets married,
212
00:07:12,966 --> 00:07:15,400
has kids,
brings family recipes,
213
00:07:15,402 --> 00:07:18,036
and he's been doing it
for 37 years.
214
00:07:18,138 --> 00:07:19,137
That's the real deal,
215
00:07:19,239 --> 00:07:20,806
and this is El Mirasol.
216
00:07:23,243 --> 00:07:24,309
[woman] This is
the only place we go to
217
00:07:24,311 --> 00:07:25,811
for Mexican food in town.
218
00:07:25,813 --> 00:07:27,846
Chile relleno goes
with the salsas.
219
00:07:27,915 --> 00:07:30,449
The ingredients are fresh.
They make their own sauces.
220
00:07:30,550 --> 00:07:33,318
-And it's been legit since you
started coming 20 years ago.
-Yes, yes.
221
00:07:33,320 --> 00:07:36,087
The food here is very similar
to my hometown.
222
00:07:36,089 --> 00:07:40,192
[Guy] Probably because
Felipe Castaneda
and his wife, Lisbet,
223
00:07:40,194 --> 00:07:43,061
have been serving up
authentic recipes
from their hometowns
224
00:07:43,063 --> 00:07:44,196
for decades.
225
00:07:44,198 --> 00:07:46,064
What type
of Mexican food is this?
226
00:07:46,166 --> 00:07:47,799
[Felipe Castaneda speaking]
227
00:07:47,801 --> 00:07:48,934
-[Guy] Okay.
-North Central.
228
00:07:49,002 --> 00:07:51,203
Our food is not too heavy
in its spices.
229
00:07:51,205 --> 00:07:52,804
-What are the key dishes?
-The Pollo en Pipian.
230
00:07:53,440 --> 00:07:54,706
Pipian on the pollo.
231
00:07:54,708 --> 00:07:56,441
I've had the Pollo en Pipian
many times.
232
00:07:56,510 --> 00:07:58,844
You can taste
the pumpkin seeds, the spices.
233
00:07:58,912 --> 00:08:01,513
They always come with some
nice rice and beans.
It's really good.
234
00:08:01,515 --> 00:08:02,614
Okay, chef,
what are we making?
235
00:08:02,616 --> 00:08:04,249
-Pollo en Pipian.
-[Guy] So, chicken,
236
00:08:04,351 --> 00:08:05,250
and pipian is the...
237
00:08:05,319 --> 00:08:06,418
Pumpkin seeds.
238
00:08:06,420 --> 00:08:08,053
-We start with the chicken.
-[Guy] Water...
239
00:08:08,055 --> 00:08:10,255
[Felipe] Garlic,
tomatoes, onion.
240
00:08:10,357 --> 00:08:13,291
-And then chicken breast,
bone-on, skin-on.
-For flavor.
241
00:08:13,293 --> 00:08:14,759
The salt...
242
00:08:14,761 --> 00:08:16,561
-And how long are we
gonna let this cook for?
-[Felipe] 1.5 hours.
243
00:08:16,630 --> 00:08:18,964
-[Guy] What is the next step?
-The pipian sauce.
244
00:08:18,966 --> 00:08:21,199
Toasted guajillo,
then the chile de arbol.
245
00:08:21,201 --> 00:08:23,201
-[Guy] Of course,
is the spicy...
-The California.
246
00:08:23,203 --> 00:08:25,804
And is the pipian sauce
more like a mole?
247
00:08:25,806 --> 00:08:27,105
[Felipe] Yes, it is.
248
00:08:27,107 --> 00:08:30,709
Toss them around
until we start coughing
and sneezing.
249
00:08:30,711 --> 00:08:32,944
-You can smell them right now.
-[Felipe] Now, rinse off
the chiles.
250
00:08:32,946 --> 00:08:35,313
Next, pumpkin seeds.
These are more delicate.
251
00:08:35,315 --> 00:08:36,914
[Guy] Gotta keep an eye on it.
252
00:08:36,916 --> 00:08:39,317
-The smell tells us
it's time to come out.
-Yeah, when it's time to go.
253
00:08:39,319 --> 00:08:41,086
[Guy] Pumpkin seed
with the shell.
254
00:08:41,088 --> 00:08:42,354
-They take a bit longer.
-Right.
255
00:08:42,422 --> 00:08:45,090
And then the blue corn.
The way he does it...
256
00:08:45,092 --> 00:08:48,860
-So we have the chiles
now rehydrated with water.
-Some chicken broth.
257
00:08:48,929 --> 00:08:50,729
[Guy] And this is
the stock that we cook
the chicken in, correct?
258
00:08:50,731 --> 00:08:52,030
-[Felipe] Correct.
-Let it go crazy.
259
00:08:53,800 --> 00:08:55,166
[Felipe] We put the oil.
260
00:08:55,202 --> 00:08:57,636
Cook that off like
a steam bath in Flavortown,
right there.
261
00:08:57,737 --> 00:08:58,870
[Felipe] Chicken broth.
262
00:08:58,872 --> 00:09:00,605
[Guy] The pumpkin seeds
and the blue corn,
263
00:09:00,607 --> 00:09:02,073
are those gonna get mixed
with some water?
264
00:09:02,075 --> 00:09:04,809
-Some chicken stock
and water, yes.
-[Guy] And then, puree that.
265
00:09:04,811 --> 00:09:07,012
-We thicken it...
-...with the seeds
and the corn.
266
00:09:07,014 --> 00:09:09,114
-How long will it cook?
-[Felipe] 30, 35 minutes.
267
00:09:09,116 --> 00:09:11,816
-What are we making?
-Salsa for the Mexican rice.
268
00:09:11,818 --> 00:09:13,351
We start with tomatoes,
269
00:09:13,453 --> 00:09:14,486
garlic, salt.
270
00:09:14,488 --> 00:09:15,954
-[Guy] Onions, okay.
-[Felipe] Water...
271
00:09:16,957 --> 00:09:18,156
And buh-bye.
272
00:09:18,224 --> 00:09:20,225
[Felipe] Now we go
with the rice.
273
00:09:20,227 --> 00:09:23,128
Steam the rice until it gets
kind of a brownish color.
274
00:09:23,130 --> 00:09:24,529
[Guy] That's what's gonna
make it nice and flaky.
275
00:09:24,531 --> 00:09:25,830
[Felipe] Add the salsa.
276
00:09:25,832 --> 00:09:27,933
-[Guy] Chicken stock.
-[Felipe] Cook 30, 35 minutes.
277
00:09:27,935 --> 00:09:30,235
-Now, we're going
to plate the pipian.
-Okay.
278
00:09:30,304 --> 00:09:33,305
-Beans, to the salamander.
-[Guy] Doing it old-school,
right there.
279
00:09:33,307 --> 00:09:34,506
-[Felipe] Shred the chicken.
-[Guy] Okay.
280
00:09:34,508 --> 00:09:37,108
-Into the hot chicken broth.
-Coming over hot.
281
00:09:37,110 --> 00:09:39,611
Look at that nice,
flaky rice like that.
282
00:09:39,613 --> 00:09:41,713
-And the chicken.
-I can't wait to try this.
283
00:09:41,715 --> 00:09:44,115
-[Felipe] Pipian.
-This sauce is gonna be legit.
284
00:09:44,117 --> 00:09:46,217
-What is this here, chef?
-Salsa Dona Diabla.
285
00:09:46,219 --> 00:09:48,053
-We do that from scratch.
-All right.
286
00:09:48,655 --> 00:09:50,522
Good-looking tortilla.
287
00:09:50,524 --> 00:09:53,725
The freshness of the tortilla
is really good flavor.
288
00:09:54,861 --> 00:09:57,228
The chicken is tender.
The Diabla...
289
00:09:59,032 --> 00:10:01,499
Hello. That salsa's hot,
and the pipian...
290
00:10:02,636 --> 00:10:04,603
...it's got the flavor
of the enchilada,
291
00:10:04,605 --> 00:10:07,038
but the richness
of the mole. Outstanding.
292
00:10:07,040 --> 00:10:09,140
The rice is nice
and light and flaky.
293
00:10:09,242 --> 00:10:11,009
The beans are
creamy and silky.
294
00:10:11,011 --> 00:10:13,645
That's gotta be something
you could serve to your mom.
295
00:10:13,714 --> 00:10:15,246
-[chuckles]
-I mean, legit.
296
00:10:15,315 --> 00:10:16,314
Pollo pipian right here.
297
00:10:16,316 --> 00:10:18,617
Pollo pipian tastes
a little spicy,
298
00:10:18,619 --> 00:10:19,684
but really good.
299
00:10:19,686 --> 00:10:21,820
Their chicken is outstanding.
300
00:10:21,822 --> 00:10:23,788
Every place in Mexico,
they got different
type of rice.
301
00:10:23,790 --> 00:10:25,023
This is the right rice.
302
00:10:25,025 --> 00:10:26,124
[server] We have the carnitas.
303
00:10:26,126 --> 00:10:27,592
[man] The way he cooks
is unique,
304
00:10:27,594 --> 00:10:30,028
and he's grown it
into this great business.
305
00:10:30,030 --> 00:10:31,963
Hunter showed up, by the way.
He smelled this.
306
00:10:32,065 --> 00:10:33,164
-That is delicious.
-[Guy] Just try a little bit.
307
00:10:33,266 --> 00:10:34,099
That's, there you go.
308
00:10:34,101 --> 00:10:35,500
That'll wake up the dragon.
309
00:10:35,502 --> 00:10:37,502
-We're gonna cook
some chicharrons, correct?
-[Felipe] Correct.
310
00:10:37,504 --> 00:10:39,337
-All right.
-Chicharron en Salsa, fire.
311
00:10:39,439 --> 00:10:41,539
The Chicharron Salsa's
a really good dish.
312
00:10:41,608 --> 00:10:43,141
I always have it
every time I come in.
313
00:10:43,210 --> 00:10:46,044
You can taste a little bit
of the crunchiness
of the chicharron,
314
00:10:46,113 --> 00:10:47,412
but it's also marinated.
315
00:10:47,414 --> 00:10:48,513
It's tasty.
316
00:10:48,515 --> 00:10:49,814
Now we make the chicharrons.
317
00:10:49,816 --> 00:10:51,049
This I wanna see.
318
00:10:51,051 --> 00:10:53,018
Pork shoulder, we're gonna
butcher it, take the bone out.
319
00:10:53,020 --> 00:10:55,620
And the part that we use
is half fat, half meat.
320
00:10:55,622 --> 00:10:56,755
So he takes the cap off of it,
321
00:10:56,790 --> 00:10:58,056
hot canola oil,
322
00:10:58,125 --> 00:10:59,524
-and we're gonna fry this of
-[Felipe] Correct.
323
00:10:59,526 --> 00:11:01,192
-Till everybody's crispy?
-Two hours.
324
00:11:01,194 --> 00:11:02,227
[Guy] That's a lot of frying
325
00:11:02,229 --> 00:11:03,194
What's the next step?
326
00:11:04,131 --> 00:11:05,563
[Guy] So what do we do
with the tomatillos?
327
00:11:05,632 --> 00:11:06,865
Boil it, 20 minutes.
328
00:11:06,933 --> 00:11:07,932
-[Guy] Next step?
-[Felipe] Blend them.
329
00:11:07,934 --> 00:11:08,933
Black pepper,
330
00:11:08,935 --> 00:11:10,135
-Mexican oregano.
-[Guy] Oregano, right.
331
00:11:10,236 --> 00:11:11,736
Garlic, comino.
332
00:11:11,838 --> 00:11:13,705
-[Guy] The seeds, salt.
-[Felipe] Pickled jalapeno.
333
00:11:13,707 --> 00:11:15,940
[Guy] And the cilantro,
stems and all.
334
00:11:15,942 --> 00:11:17,409
Right now, the spoon
is in the lead.
335
00:11:17,411 --> 00:11:18,410
The spoon is in the lead,
336
00:11:18,412 --> 00:11:20,412
but the ramekins are
coming in close behind.
337
00:11:20,414 --> 00:11:21,312
The plate's moving.
338
00:11:21,715 --> 00:11:23,248
It's spoon!
339
00:11:23,349 --> 00:11:24,916
-Right here.
-It's just right there.
340
00:11:24,918 --> 00:11:26,151
All right, just pour it on me.
341
00:11:26,252 --> 00:11:27,352
-Top to bottom? [laughs]
-[Guy] I just...
342
00:11:27,454 --> 00:11:28,553
What's this final sauce, chef?
343
00:11:28,655 --> 00:11:29,854
Tomato oregano sauce.
344
00:11:29,890 --> 00:11:31,388
Fresh tomatoes, water.
345
00:11:31,390 --> 00:11:33,258
-We're gonna boil these
like the tomatillos.
-[Felipe] Correct.
346
00:11:33,359 --> 00:11:34,225
Mexican oregano.
347
00:11:34,227 --> 00:11:35,960
The onion needs a big chunk.
348
00:11:35,962 --> 00:11:37,429
-[chuckling]
-Now you hurt
the onion's feeling.
349
00:11:37,431 --> 00:11:38,329
Vegetable shaming.
350
00:11:38,331 --> 00:11:39,431
-[Felipe] Salt.
-[Guy] Garlic.
351
00:11:39,433 --> 00:11:41,099
Pickled jalapenos,
ready to blend.
352
00:11:41,101 --> 00:11:42,434
And they're off!
353
00:11:42,535 --> 00:11:44,002
Ramekin in the lead!
354
00:11:44,004 --> 00:11:45,103
Who's gonna win? Who's got it?
355
00:11:45,105 --> 00:11:46,404
Ramekin!
356
00:11:46,406 --> 00:11:47,939
And I'm really having
a great time by myself.
357
00:11:48,041 --> 00:11:49,040
Thanks for tuning in.
358
00:11:49,042 --> 00:11:50,809
[Felipe] Tomato oregano
sauce is ready.
359
00:11:50,811 --> 00:11:52,209
Delicious. Silky.
360
00:11:52,212 --> 00:11:54,446
Little bit of heat
from the jalapeno,
and now we build the dish.
361
00:11:54,547 --> 00:11:56,147
[Felipe] Little bit
of oil, scallions,
362
00:11:56,216 --> 00:11:57,248
white onion for flavor,
363
00:11:57,317 --> 00:11:58,717
-Chicharrons.
-Put a little crisp on them.
364
00:11:58,719 --> 00:11:59,651
[Felipe] The pico de gallo.
365
00:12:00,220 --> 00:12:01,319
Green tomatillo sauce,
366
00:12:01,321 --> 00:12:02,921
tomato oregano sauce,
367
00:12:02,923 --> 00:12:04,856
Chicharrons en Salsa,
rice and beans.
368
00:12:07,828 --> 00:12:11,629
[Guy] This reminds me
of going down to Colima.
369
00:12:14,601 --> 00:12:17,402
The key was that mix
between the fat and the meat
370
00:12:17,404 --> 00:12:20,305
Tons of flavor,
and the two salsas just
take great care of it.
371
00:12:20,307 --> 00:12:22,107
Delicious, chef.
372
00:12:22,109 --> 00:12:24,142
[server] So we have
the Chicharron en Salsa.
373
00:12:24,211 --> 00:12:25,543
The chicharron is delicious.
374
00:12:25,645 --> 00:12:27,512
[man 1] Crispy
and melt-in-your-mouth,
375
00:12:27,514 --> 00:12:30,215
just the balance of flavors
is really on point.
376
00:12:30,217 --> 00:12:31,649
Looking ready. Let's go.
377
00:12:31,718 --> 00:12:32,917
[man 2] I always come
back to this one,
378
00:12:32,919 --> 00:12:34,686
'cause it's got
the flavors of Mexico.
379
00:12:34,688 --> 00:12:35,954
-You're the real deal, buddy.
-Thank you.
380
00:12:36,055 --> 00:12:37,288
-The real deal. Delicious.
-Thank you.
381
00:12:37,290 --> 00:12:39,190
The only question is,
I can't figure out
where my son is,
382
00:12:39,192 --> 00:12:42,360
because right now, this is
exactly when Lunch Face
would show up.
383
00:12:42,462 --> 00:12:43,361
-[Hunter] Hey.
-Oh.
384
00:12:43,429 --> 00:12:44,329
What do we got here?
385
00:12:44,331 --> 00:12:45,496
This is the chicharron.
386
00:12:45,498 --> 00:12:46,865
Why don't you just go ahead
and take a little snack?
387
00:12:46,900 --> 00:12:49,033
Listen, I'm telling you,
next time you come
to Palm Springs,
388
00:12:49,035 --> 00:12:50,101
come see the legend.
389
00:12:51,671 --> 00:12:53,104
Up next,
390
00:12:53,106 --> 00:12:55,306
I'm meeting up with my buddy
country star John Rich,
391
00:12:55,308 --> 00:12:56,241
in Nashville...
392
00:12:56,342 --> 00:12:57,542
I've learned everything
I know about food
393
00:12:57,611 --> 00:12:58,510
from watching your show,
394
00:12:58,512 --> 00:12:59,710
so I know a little bit.
395
00:12:59,712 --> 00:13:01,646
[Guy] ...to dig into
some Egyptian chicken...
396
00:13:01,715 --> 00:13:02,547
Isn't that beautiful?
397
00:13:02,649 --> 00:13:04,349
...and one crazy creation.
398
00:13:04,417 --> 00:13:06,451
♪ Waffle falafel
Waffle falafel ♪
399
00:13:06,520 --> 00:13:07,618
He always is gonna
make a song.
400
00:13:12,959 --> 00:13:15,260
So I'm here in Nashville
on Nolensville Road
401
00:13:15,328 --> 00:13:17,762
to check out a joint
where the chef is from Egypt.
402
00:13:17,864 --> 00:13:19,264
Now, he brought it... Whoa!
403
00:13:19,332 --> 00:13:21,232
He brought a trailer
in from New York City...
404
00:13:21,334 --> 00:13:22,734
-[John Rich] What's up, chef?
-Hey, John. What's up, buddy?
405
00:13:22,803 --> 00:13:24,135
-Welcome to Nashville.
-Nice to see you.
406
00:13:24,237 --> 00:13:26,104
Let's go eat. King Tut's!
407
00:13:26,106 --> 00:13:27,639
Well, that's legend John Rich,
408
00:13:27,740 --> 00:13:28,807
and this is King Tut's.
409
00:13:28,809 --> 00:13:30,508
Hey, John, wait up!
410
00:13:30,510 --> 00:13:33,111
Dropping falafel in the fryer
for vegan plate!
411
00:13:33,113 --> 00:13:34,312
I just love this place.
412
00:13:34,314 --> 00:13:35,814
Lamb chops on the grill.
413
00:13:35,816 --> 00:13:38,316
Pretty much
as authentic Egyptian cuisine
414
00:13:38,318 --> 00:13:39,784
as you can get in Nashville
415
00:13:39,786 --> 00:13:41,552
With a little bit
New York flare.
416
00:13:41,554 --> 00:13:45,123
[Guy] That's because
Ragab Rashawn came
from Egypt to New York City
417
00:13:45,125 --> 00:13:48,560
where he picked up
a food truck before hitting
the music city.
418
00:13:48,661 --> 00:13:51,963
And now he's sharing
all his Nile Valley classic
with the locals,
419
00:13:51,965 --> 00:13:54,532
including my buddy,
the one and only John Rich,
420
00:13:54,601 --> 00:13:56,201
from the duo Big & Rich.
421
00:13:56,203 --> 00:13:59,604
-Nice meeting you.
-John is a legend, uh,
country music star,
422
00:13:59,606 --> 00:14:01,239
and he has a place
called Redneck Riviera.
423
00:14:01,341 --> 00:14:02,941
It is such a cool place
to hang.
424
00:14:03,009 --> 00:14:04,943
-Who taught you
how to cook, chef?
-My mom.
425
00:14:05,011 --> 00:14:07,445
I moved to Cairo
when I was, uh, nine.
426
00:14:07,514 --> 00:14:09,614
My father passed away,
so I has to start working.
427
00:14:09,616 --> 00:14:10,815
At nine years old?
428
00:14:10,817 --> 00:14:11,749
-Yes, sir.
-[John] Wow.
429
00:14:11,818 --> 00:14:13,384
[Ragab Rashawn speaking]
430
00:14:13,386 --> 00:14:16,421
So I learn from all these
wonderful chefs in my life.
431
00:14:16,423 --> 00:14:18,256
Ragab, he's such
a nice person,
432
00:14:18,325 --> 00:14:19,157
dedicated to his craft.
433
00:14:19,259 --> 00:14:21,526
[Ragab] Two peri peri ready!
434
00:14:21,528 --> 00:14:22,827
Peri peri wings were amazing.
435
00:14:22,829 --> 00:14:24,362
[woman] It had
the peri peri spice,
436
00:14:24,464 --> 00:14:28,333
which is Egyptian,
but also some of that
Portuguese influence
437
00:14:28,434 --> 00:14:29,801
and African influence.
438
00:14:29,803 --> 00:14:32,036
-[Guy] What are
we making today?
-African peri peri hot wings.
439
00:14:32,038 --> 00:14:34,305
-P-E-R-I, P-E-R-I. Right.
-[Ragab] Yes, sir.
440
00:14:34,307 --> 00:14:36,641
We're making
the peri peri sauce.
441
00:14:36,743 --> 00:14:38,943
Cilantro, dill, garlic.
442
00:14:39,012 --> 00:14:40,912
We can't find
the black-eye chilis,
443
00:14:40,914 --> 00:14:42,814
-so we substitute it
with Thai chilies.
-Thai chilies.
444
00:14:42,816 --> 00:14:44,515
-Preserved lemon from Morocco.
-[John] Oh, wow.
445
00:14:44,517 --> 00:14:45,984
Thai basil, ginger,
446
00:14:45,986 --> 00:14:47,318
nutmeg, cinnamon.
447
00:14:47,320 --> 00:14:49,120
[chuckling] It's as eclectic
as me and John
448
00:14:49,122 --> 00:14:50,922
in a trailer that came
from New York
449
00:14:50,924 --> 00:14:52,056
with a guy from Egypt.
450
00:14:52,058 --> 00:14:53,925
[Ragab] Smoked
paprika, coriander...
451
00:14:53,927 --> 00:14:56,060
-It sounds like
a country music song.
-Doesn't it?
452
00:14:56,129 --> 00:14:57,328
[Ragab] Cumin, salt...
453
00:14:57,330 --> 00:14:58,630
Add lemon juice.
454
00:14:58,632 --> 00:15:00,498
Add regular paprika,
black pepper.
455
00:15:00,500 --> 00:15:02,634
-Roasted red pepper.
-[Guy] Olive oil.
456
00:15:02,735 --> 00:15:04,535
-And we're gonna
marinate the wings.
-When we get the chicken.
457
00:15:04,637 --> 00:15:06,404
Squeeze lemon,
vinegar, and salt.
458
00:15:06,406 --> 00:15:08,106
-Little bit
of a cleansing process.
-Yes.
459
00:15:08,108 --> 00:15:10,942
-But I imagine it also
imparts some flavor to it.
-[Ragab] It does.
460
00:15:11,044 --> 00:15:12,310
Two hours maximum.
461
00:15:12,312 --> 00:15:13,945
Some of the marination...
462
00:15:13,980 --> 00:15:15,446
[John] Wow, that is colorful
463
00:15:15,448 --> 00:15:17,315
Isn't that beautiful?
How long are the wings
gonna marinate?
464
00:15:17,317 --> 00:15:18,383
Overnight, it will be nice.
465
00:15:18,385 --> 00:15:19,617
[Guy] And get the wings
on the grill.
466
00:15:19,619 --> 00:15:21,719
Well-washed and drained rice.
467
00:15:21,721 --> 00:15:23,221
Takes off a lot
of the excess starch
468
00:15:23,223 --> 00:15:24,555
and doesn't
stick together as much.
469
00:15:24,657 --> 00:15:26,424
-Green cardamom.
-[Ragab] A dry lemon.
470
00:15:26,426 --> 00:15:27,725
-[Guy] Very North African.
-[Ragab] Bay leaves.
471
00:15:27,727 --> 00:15:28,927
[Guy] Good amount
of clove, okay.
472
00:15:28,929 --> 00:15:31,029
A stick of cinnamon,
salt to season.
473
00:15:31,031 --> 00:15:32,630
Is that saffron
floating in that?
474
00:15:32,632 --> 00:15:33,698
-[Ragab] Yes, sir.
-[John] See?
475
00:15:33,700 --> 00:15:35,099
I've learned everything
I know about food
476
00:15:35,101 --> 00:15:36,100
from watching your show,
477
00:15:36,102 --> 00:15:37,502
-so I know a little bit.
-[Guy cackles]
478
00:15:37,504 --> 00:15:39,537
So you bloom the saffron
in the water.
479
00:15:39,606 --> 00:15:41,105
-[Ragab] Water...
-[John] Very aromatic.
480
00:15:41,107 --> 00:15:42,040
[Guy] So we'll let this cook?
481
00:15:42,141 --> 00:15:43,207
What's the sauce
we're gonna make?
482
00:15:43,209 --> 00:15:45,109
[Ragab speaking]
483
00:15:45,111 --> 00:15:48,246
So we start with cilantro,
parsley, spring onions.
484
00:15:48,315 --> 00:15:50,048
I'm adding avocado just to...
485
00:15:50,149 --> 00:15:51,449
-Give it a little creaminess,
a little body.
-[Ragab] Twist.
486
00:15:51,484 --> 00:15:53,618
-Is avocado
an Egyptian food?
-No.
487
00:15:53,620 --> 00:15:55,353
Green dill, green chili.
488
00:15:55,421 --> 00:15:57,221
-[Guy] Jalapeno or serrano?
-[Ragab] Serrano.
489
00:15:57,223 --> 00:15:58,723
-Lemon juice, okay.
-[Ragab] Garlic.
490
00:15:58,725 --> 00:16:00,224
-[John] I like the garlic.
-[Ragab] Coriander.
491
00:16:00,226 --> 00:16:02,427
Moroccan spice, it's called...
492
00:16:02,429 --> 00:16:04,128
-Oh, I can smell that.
-[Ragab] Preserved lemon.
493
00:16:04,130 --> 00:16:05,229
Preserved lemons everywhere.
494
00:16:05,231 --> 00:16:06,331
Every dish, mostly.
495
00:16:06,333 --> 00:16:08,700
Roasted, fresh cumin,
and cinnamon.
496
00:16:08,702 --> 00:16:10,401
-There's cinnamon
in everything he's doing.
-[Ragab] Everything.
497
00:16:10,403 --> 00:16:12,403
-[Guy] Vinegar.
-[Ragab] Always the olive oil.
498
00:16:12,405 --> 00:16:14,839
And you want this to have
a little texture, also.
499
00:16:14,941 --> 00:16:16,607
Think the wings are finished?
Let's get them.
500
00:16:16,609 --> 00:16:18,609
-This is the eating part.
-[John whispers] Yeah!
501
00:16:18,611 --> 00:16:20,211
-[John] Beautiful!
-[Guy] Little bit
of the smoke.
502
00:16:20,213 --> 00:16:21,646
-That's the key.
-[John] Char...
503
00:16:21,748 --> 00:16:24,349
-[Ragab] We can serve it
with saffron rice.
-[Guy] Light and fluffy.
504
00:16:24,417 --> 00:16:25,750
You hit that with
a little vinegar
505
00:16:25,819 --> 00:16:27,452
and a little olive oil, also.
506
00:16:27,454 --> 00:16:29,420
[Ragab] And then we're
gonna finish the wings
that we grill.
507
00:16:29,422 --> 00:16:31,656
[Guy] With peri peri sauce
that we pureed, got it.
508
00:16:31,724 --> 00:16:32,990
[Ragab] Finish it
with some zaatar.
509
00:16:32,992 --> 00:16:35,426
-Saffron, sumac.
-Has a little lemony
flavor to it.
510
00:16:35,428 --> 00:16:37,128
-[Ragab] Some sharmoula.
-[John] Yeah, let's do it.
511
00:16:38,231 --> 00:16:40,765
The chicken, I mean,
it's just falling apart.
512
00:16:40,833 --> 00:16:43,801
You bite it and it just goes,
"Pow!" in your mouth,
it's so juicy.
513
00:16:43,803 --> 00:16:45,036
That smoke is excellent.
514
00:16:45,038 --> 00:16:46,337
That is so good.
515
00:16:46,439 --> 00:16:48,639
And the sharmoula,
little bit of spice in that.
516
00:16:48,741 --> 00:16:50,508
That's a good level of heat.
It's a creeper heat.
517
00:16:50,510 --> 00:16:53,611
The basmati is ridiculous,
super fluffy.
518
00:16:53,613 --> 00:16:54,812
It carries a lot of the plate.
519
00:16:54,814 --> 00:16:56,447
If you think that you're
only gonna get one wing,
520
00:16:56,483 --> 00:16:57,381
'cause for some reason,
521
00:16:57,417 --> 00:16:58,850
you invited
your country superstar
522
00:16:58,918 --> 00:17:00,785
-to have a hangout with you...
-[chuckling]
523
00:17:00,787 --> 00:17:01,853
What was I thinking?
524
00:17:01,954 --> 00:17:03,054
[John] Really, really good.
525
00:17:03,056 --> 00:17:04,255
Peri peri chicken wings.
526
00:17:04,357 --> 00:17:05,656
[man] The spices
from the Middle East
527
00:17:05,725 --> 00:17:07,525
and then the heat
from Nashville...
528
00:17:07,527 --> 00:17:08,960
The sharmoula sauce
is amazing.
529
00:17:08,962 --> 00:17:11,629
It's almost, like, citrusy,
but also cilantro-y.
530
00:17:11,631 --> 00:17:12,764
Here's your lamb chops.
531
00:17:12,832 --> 00:17:14,365
He's created this oasis
532
00:17:14,434 --> 00:17:16,801
that really transports you
into another environment.
533
00:17:16,803 --> 00:17:18,736
I've watched him
create this beautiful patio.
534
00:17:18,805 --> 00:17:20,605
Definitely, you don't feel
like you're in Nashville.
535
00:17:20,607 --> 00:17:22,407
All right, chef. You wowed us
with the first one.
536
00:17:22,409 --> 00:17:23,441
What do we have next?
537
00:17:23,443 --> 00:17:25,309
-Falafel waffle.
-It rhymes. He's in Nashville.
538
00:17:25,311 --> 00:17:26,711
[Guy] This I gotta see.
Don't go anywhere.
539
00:17:26,713 --> 00:17:28,546
Oh, you want
the last piece of chicken?
540
00:17:28,648 --> 00:17:30,014
-Wanna race for it?
-Uh, sure.
541
00:17:30,116 --> 00:17:31,249
-Okay, go.
-[John chuckles]
542
00:17:32,519 --> 00:17:33,651
[John] He's doing
a lot with a little.
543
00:17:33,653 --> 00:17:35,286
He is doing a lot
with a wid... With a "widdle."
544
00:17:35,288 --> 00:17:37,722
-He's doing a "wot" with...
-Yeah, a "wot" with
a "widdle," Elmer Fudd.
545
00:17:37,724 --> 00:17:39,189
-Watch out.
-[John laughing]
546
00:17:39,191 --> 00:17:41,626
[imitating Elmer Fudd]
Be very, very quiet.
I'm hunting rabbits.
547
00:17:43,096 --> 00:17:44,328
So welcome back, Triple D,
548
00:17:44,330 --> 00:17:46,798
hanging out in a small
little trailer in Nashville
549
00:17:46,800 --> 00:17:49,600
with my good buddy, John Rich,
the superstar, here,
550
00:17:49,602 --> 00:17:53,037
and this guy, Chef Rocky,
who has got a story that...
551
00:17:53,106 --> 00:17:54,505
Well, it'll just
melt your heart.
552
00:17:54,507 --> 00:17:56,307
He's got a little food truck
here called King Tut.
553
00:17:56,309 --> 00:17:58,509
It's a little food truck
with big flavor.
554
00:17:58,511 --> 00:18:00,311
[man] Lamb sandwich
for Miriam.
555
00:18:00,313 --> 00:18:02,046
He doesn't serve it
in the same way
556
00:18:02,048 --> 00:18:04,048
that you would
typically see it in Egypt.
557
00:18:04,117 --> 00:18:05,450
He puts a new twist on it.
558
00:18:05,518 --> 00:18:08,419
Whether it's the hummus
that's fresh or the falafel...
559
00:18:08,554 --> 00:18:10,221
[Ragab] Falafel waffle
is ready.
560
00:18:10,223 --> 00:18:13,724
Falafel put into a waffle
shape is so creative.
561
00:18:13,726 --> 00:18:17,061
And he drizzles the tahini
on the top. It's just perfect.
562
00:18:17,063 --> 00:18:19,831
-What are we into now?
-[Ragab] Now we're making
our waffle falafel.
563
00:18:19,833 --> 00:18:20,865
Waffle falafel.
564
00:18:20,933 --> 00:18:22,633
[John] ♪ Waffle falafel ♪
565
00:18:22,702 --> 00:18:24,402
-[John singing]
-He always is gonna
make a song.
566
00:18:24,404 --> 00:18:25,436
Always makes a song.
567
00:18:25,438 --> 00:18:27,505
♪ Waffle falafel
at King Tut's ♪
568
00:18:27,507 --> 00:18:29,040
It's his new jingle
for the radio.
569
00:18:29,042 --> 00:18:31,709
This one is the chickpeas
and split fava beans.
570
00:18:31,711 --> 00:18:33,211
In Egypt, we use fava beans,
571
00:18:33,213 --> 00:18:35,513
and the rest of Middle East,
they use chickpeas.
572
00:18:35,515 --> 00:18:37,415
-Got it, so you're
going 50-50?
-Combination.
573
00:18:37,417 --> 00:18:39,817
So this soaks
for 12 to 15 hours,
574
00:18:39,819 --> 00:18:41,052
change water
every three hours.
575
00:18:41,120 --> 00:18:42,253
Gets the gas out of the beans,
576
00:18:42,255 --> 00:18:44,021
and it also gives you
a really great texture.
577
00:18:44,023 --> 00:18:45,456
[Ragab] So we're gonna
mix it with onions.
578
00:18:45,525 --> 00:18:46,524
[Guy] Gotta have
the parsley in it.
579
00:18:46,526 --> 00:18:47,492
[Ragab] The green pepper.
580
00:18:47,494 --> 00:18:48,860
Leeks, got it.
581
00:18:48,928 --> 00:18:51,829
Leeks helps to get all this
gas out of the beans
in general.
582
00:18:51,831 --> 00:18:53,564
-I didn't know that.
-[Ragab] Garlic, of course.
583
00:18:53,666 --> 00:18:56,434
-Get our grinder on.
-How are we gonna
season this mixture?
584
00:18:56,503 --> 00:18:57,635
-[Ragab] Fennel.
-Coriander seed.
585
00:18:57,704 --> 00:18:58,836
[Ragab] Cumin, salt.
586
00:18:58,905 --> 00:19:01,139
What's awesome is
there's no fancy equipment.
587
00:19:01,240 --> 00:19:02,206
[Ragab] Oil spray...
588
00:19:03,910 --> 00:19:05,610
-[Guy] How long, chef?
-Five to six minutes.
589
00:19:05,612 --> 00:19:07,111
[Guy] So while that's working,
what are we gonna work on?
590
00:19:07,113 --> 00:19:08,212
[Ragab] Tahini sauce.
591
00:19:08,214 --> 00:19:10,214
We're gonna start
with our tahini paste.
592
00:19:10,216 --> 00:19:11,716
We add water, cinnamon,
593
00:19:11,718 --> 00:19:13,284
ground coriander, garlic,
594
00:19:13,286 --> 00:19:14,719
cumin, lemon juice,
595
00:19:14,721 --> 00:19:17,688
a Kashmir chili,
just to give it little bit
of kick, salt.
596
00:19:17,690 --> 00:19:19,824
-And that's the dressing,
basically, for it?
-That's the dressing.
597
00:19:19,826 --> 00:19:22,326
-Let's plate up that falafel.
-I can smell
the falafel waffle.
598
00:19:22,328 --> 00:19:23,894
I can smell it, too.
599
00:19:23,896 --> 00:19:27,165
[Ragab] Arugula, just get
some greens and salad
just to start our waffle.
600
00:19:27,233 --> 00:19:28,165
[John] Nice.
601
00:19:28,167 --> 00:19:29,433
-[Guy] Beautiful.
-[John] Mmm-hmm.
602
00:19:29,502 --> 00:19:31,636
Wilts those greens
a little bit when it
drops on there.
603
00:19:31,704 --> 00:19:33,437
[Ragab] Finish it
with some tahini.
604
00:19:33,539 --> 00:19:34,605
-[John] Tear into that.
-[Guy] Yeah.
605
00:19:35,508 --> 00:19:37,108
-That's good.
-[John] That's beautiful.
606
00:19:37,110 --> 00:19:38,442
It's got a chew to it.
607
00:19:38,444 --> 00:19:40,912
[Guy] Not as heavy,
not being fried, no oil to i
608
00:19:40,914 --> 00:19:43,214
That tahini sauce is dynamite.
609
00:19:43,216 --> 00:19:44,949
[John] It's a great bite,
yeah, it really is.
610
00:19:45,051 --> 00:19:46,918
This is an amazing
moment for me,
611
00:19:46,920 --> 00:19:49,820
because we're out here
in the outskirts of Nashville,
612
00:19:49,822 --> 00:19:52,423
and we're eating a falafel
cooked in a waffle iron.
613
00:19:52,425 --> 00:19:53,591
Welcome to America.
614
00:19:53,659 --> 00:19:56,127
Having you in my trailer here,
it's an American dream.
615
00:19:56,129 --> 00:19:57,728
-Aw, man.
-Does it get any
better than that?
616
00:19:57,730 --> 00:19:59,130
And our falafel waffle.
617
00:19:59,132 --> 00:20:00,765
[woman] Easily
the best falafel
I've ever had.
618
00:20:00,800 --> 00:20:02,033
[kisses] Chef's kiss.
619
00:20:02,134 --> 00:20:05,436
Crispy outside and the moist,
herbaceous interior.
620
00:20:05,505 --> 00:20:08,406
Nice, unctuous tahini
that sort of cuts through
some of the richness.
621
00:20:08,408 --> 00:20:10,942
-It's delicious.
-We're thrilled
with the falafel waffle.
622
00:20:10,944 --> 00:20:12,109
And it's something
to come back for?
623
00:20:12,111 --> 00:20:13,411
-Right.
-Definitely.
624
00:20:13,413 --> 00:20:14,678
Chicken plate!
625
00:20:14,680 --> 00:20:17,248
You come once,
and you're, like,
immediately family.
626
00:20:17,350 --> 00:20:18,449
-And you'll come forever?
-[both] Yes.
627
00:20:18,517 --> 00:20:21,419
I liked this so much.
628
00:20:21,421 --> 00:20:23,955
I think what's even greater
than just the food
is your passion,
629
00:20:23,957 --> 00:20:26,891
to be able to share
some of your culture
with people through food.
630
00:20:26,893 --> 00:20:28,626
They might not understand
the language and the music,
631
00:20:28,628 --> 00:20:30,328
but they can definitely
understand delicious.
632
00:20:30,330 --> 00:20:31,862
[John] This place is
too good to be hidden.
633
00:20:31,931 --> 00:20:33,464
We're gonna put
the big spotlight on it,
634
00:20:33,533 --> 00:20:35,199
get Nashville down here
eating all the time.
635
00:20:35,201 --> 00:20:36,400
-Excellent.
-Chef, great job.
636
00:20:36,402 --> 00:20:37,301
Thank you so much.
637
00:20:38,905 --> 00:20:40,404
So that's it for this edition
638
00:20:40,406 --> 00:20:42,039
of Diners, Drive-Ins
and Dives.
639
00:20:42,041 --> 00:20:43,341
If you wanna find the recipes
640
00:20:43,409 --> 00:20:44,909
for some of the joints
we visit,
641
00:20:44,911 --> 00:20:46,811
well, go to FoodNetwork.com.
642
00:20:46,813 --> 00:20:48,346
I'll be looking for you
next time
643
00:20:48,447 --> 00:20:50,848
on Diners, Drive-Ins
and Dives.
644
00:20:50,950 --> 00:20:52,416
My wife.
645
00:20:52,418 --> 00:20:54,051
-I know.
-She's got a trophy husband.
646
00:20:54,053 --> 00:20:55,052
[Guy] Come on...
647
00:20:55,054 --> 00:20:56,420
-[Lisbet laughs]
-Is he gonna be here?
648
00:20:56,422 --> 00:20:59,423
-[Felipe laughing]
-'Cause I hope the trophy
husband shows up.