1 00:00:01,302 --> 00:00:02,701 Hey, everybody, I'm Guy Fieri, and we're rolling out, 2 00:00:02,703 --> 00:00:06,605 looking for America's greatest Diners, Drive-Ins and Dives 3 00:00:07,508 --> 00:00:08,507 This trip... 4 00:00:08,509 --> 00:00:09,708 And they're off! 5 00:00:09,710 --> 00:00:11,210 ...we're going from chicken. 6 00:00:11,212 --> 00:00:12,144 Outstanding. 7 00:00:12,246 --> 00:00:13,312 ...to cheesesteak... 8 00:00:13,314 --> 00:00:14,413 I'm losing my mind. 9 00:00:14,415 --> 00:00:16,515 ...that's all over the map. 10 00:00:16,517 --> 00:00:18,417 I've been around it all. I've eaten it all. 11 00:00:18,419 --> 00:00:21,020 That is from left field, bro. 12 00:00:21,022 --> 00:00:23,789 Like a legit Egyptian food truck in Nashville. 13 00:00:23,791 --> 00:00:26,325 It's a great bite. Yeah, it really is. 14 00:00:26,327 --> 00:00:28,927 [Guy Fieri] Over-the-top Mexican in Palm Springs. 15 00:00:28,929 --> 00:00:30,362 That'll wake up the dragon. 16 00:00:31,365 --> 00:00:32,698 Plus, a little hidden gem.. 17 00:00:32,700 --> 00:00:36,035 You have to drop the pin on Flavortown funk at this joint. 18 00:00:36,136 --> 00:00:39,004 ...making crepes like I've never seen before. 19 00:00:39,006 --> 00:00:42,608 It is out of bounds. 20 00:00:42,610 --> 00:00:44,410 That's all right here, right now, 21 00:00:44,412 --> 00:00:46,812 on Diners, Drive-Ins and Dives. 22 00:00:46,814 --> 00:00:48,847 [theme music playing] 23 00:00:58,759 --> 00:01:01,627 You know where East and South Palm Canyon meet in Palm Springs? 24 00:01:01,629 --> 00:01:03,028 Well, I'm right there, but not there. 25 00:01:03,030 --> 00:01:04,596 I'm in an alley right behind it. 26 00:01:04,598 --> 00:01:05,764 A buddy of mine told me, 27 00:01:05,800 --> 00:01:07,533 "If it's funky, you'll find it, right?" 28 00:01:07,535 --> 00:01:10,302 I said, "Yeah," and he said, "Well, I got a funky joint for you. It's a crepe place." 29 00:01:10,304 --> 00:01:11,403 I said, "Ah, I don't really like crepes." 30 00:01:11,405 --> 00:01:12,938 He says, "Don't worry, they're not sweet crepes. 31 00:01:12,940 --> 00:01:14,139 They're savory crepes." 32 00:01:14,208 --> 00:01:16,708 I said, "A savory crepe joint in Palm Springs? 33 00:01:16,710 --> 00:01:17,810 I gotta check it out." 34 00:01:17,812 --> 00:01:19,645 This is Gabino's Creperie. 35 00:01:20,815 --> 00:01:22,114 [chef] Turkey Cheddar up! 36 00:01:22,116 --> 00:01:25,417 Gabino's is incredible. They have big, savory crepes. 37 00:01:25,419 --> 00:01:28,120 Totally different than what you would expect from a sweet crepe. 38 00:01:28,122 --> 00:01:29,088 Chicken Ranch is up! 39 00:01:29,090 --> 00:01:30,722 I've never had a crepe like it. 40 00:01:30,724 --> 00:01:32,758 [Guy] And that passion for creative crepes 41 00:01:32,860 --> 00:01:35,627 was cooked into Marcel Ramir as a kid... 42 00:01:35,629 --> 00:01:37,463 I remember being on my dad's lap, 43 00:01:37,531 --> 00:01:39,131 just whipping up batter. 44 00:01:39,133 --> 00:01:41,100 [Guy] ...and it ended up changing his life. 45 00:01:41,102 --> 00:01:42,267 [Marcel Ramirez] I was up to no good. 46 00:01:42,269 --> 00:01:44,803 I said, "I gotta do things a little different here," 47 00:01:44,805 --> 00:01:47,406 so I just kinda started experimenting 48 00:01:47,408 --> 00:01:50,742 and created a non-traditiona savory crepe. 49 00:01:50,811 --> 00:01:53,412 Don't tell the French, but they got nothing on these guys. 50 00:01:53,414 --> 00:01:54,913 [Marcel] Barbecue Chicken for George! 51 00:01:54,915 --> 00:01:57,416 [woman] Barbecue Chicken is my absolute favorite. 52 00:01:57,418 --> 00:02:00,219 [chuckling] I literally had a dream about it the other day. 53 00:02:00,221 --> 00:02:01,120 [Guy] What are we making first? 54 00:02:01,122 --> 00:02:02,454 The Barbecue Chicken crepe. 55 00:02:02,523 --> 00:02:05,057 Is this the same crepe batter that's used for all crepes? 56 00:02:05,159 --> 00:02:06,225 Every single one of them. 57 00:02:06,227 --> 00:02:07,326 And you never run a sweet crepe? 58 00:02:07,328 --> 00:02:08,227 Never. 59 00:02:08,229 --> 00:02:10,696 We got water, egg, oil, 60 00:02:10,698 --> 00:02:12,064 salt and flour. 61 00:02:12,066 --> 00:02:13,699 Are we making the batter a day ahead of time? 62 00:02:13,701 --> 00:02:15,067 -[Marcel] Yep. -[Guy] What's next, brother 63 00:02:15,069 --> 00:02:17,035 So, we just brine the chicken. 64 00:02:17,037 --> 00:02:19,505 Water and salt, gonna add a little bit of salt, 65 00:02:19,507 --> 00:02:20,806 pepper, garlic powder, 66 00:02:20,808 --> 00:02:23,008 paprika, little chicken broth. 67 00:02:23,010 --> 00:02:24,710 [Guy] Vacuum-sealed, and the you're gonna sous vide it. 68 00:02:24,712 --> 00:02:26,445 [Marcel] An hour-and-a-half at 150 degrees. 69 00:02:26,547 --> 00:02:27,613 Let it cool? 70 00:02:27,615 --> 00:02:29,548 [Marcel] And we get the induction burner, 71 00:02:29,617 --> 00:02:31,550 get it nice and brown on each end, 72 00:02:31,552 --> 00:02:32,718 and then chop it up. 73 00:02:32,720 --> 00:02:35,487 As you need it, you'll add your supporting sauces 74 00:02:35,489 --> 00:02:36,922 -to make your crepe. -Correct. 75 00:02:36,924 --> 00:02:39,291 This is Mama G's Secret Sauce. 76 00:02:39,293 --> 00:02:40,726 My aunt's from Peru. 77 00:02:40,728 --> 00:02:42,628 This is her secret sauce right here. 78 00:02:42,630 --> 00:02:44,963 -Mayo, cilantro... -Stems and all. 79 00:02:45,065 --> 00:02:46,832 [Marcel] ...jalapeno, crushed garlic, 80 00:02:46,934 --> 00:02:48,433 oil, aji amarillo. 81 00:02:48,535 --> 00:02:50,802 [Guy] The foundation pepper of Peruvian food. 82 00:02:50,804 --> 00:02:53,505 Little salt, and then we're gonna squeeze some lime in here. 83 00:02:53,507 --> 00:02:55,007 This goes on every crepe. 84 00:02:55,009 --> 00:02:58,010 -[Guy] You let this go for a day or for a few hours. -[Marcel] Yep. 85 00:02:58,012 --> 00:02:59,211 It's dynamite as it is. 86 00:02:59,213 --> 00:03:00,913 -What else we got? -[Marcel] The chimichurri. 87 00:03:00,915 --> 00:03:03,348 Chopped parsley and chopped garlic, 88 00:03:03,417 --> 00:03:05,417 salt, pepper, chili flakes. 89 00:03:05,419 --> 00:03:07,419 -Really good oregano. -Vinegar, olive oil. 90 00:03:07,421 --> 00:03:09,221 -Are we finally gonna make a crepe? -Absolutely. 91 00:03:09,223 --> 00:03:11,056 Gosh, I've been waiting forever. 92 00:03:11,125 --> 00:03:13,425 -[Marcel] Let's get it. -[Guy] Measure out the crepe batter. 93 00:03:13,427 --> 00:03:14,726 Let that crust build. 94 00:03:14,728 --> 00:03:16,495 And then, we're gonna throw a little bit of this chimi. 95 00:03:16,497 --> 00:03:17,729 Got the cheese, 96 00:03:17,731 --> 00:03:20,232 blend of Monterey and mozzarella. 97 00:03:20,334 --> 00:03:21,700 [Guy] Thin-sliced jalapenos 98 00:03:21,702 --> 00:03:22,801 Give it a little flip. 99 00:03:22,803 --> 00:03:24,102 [Marcel] It's about two minutes 100 00:03:24,104 --> 00:03:26,205 until we get that perfect crunch. 101 00:03:26,207 --> 00:03:27,940 Kinda resemble anybody? 102 00:03:28,041 --> 00:03:29,041 [Marcel] Fold it in half, 103 00:03:29,043 --> 00:03:30,209 get the chicken, 104 00:03:30,211 --> 00:03:32,211 barbecue sauce, secret sauce 105 00:03:32,213 --> 00:03:34,313 crispy onions, corn, 106 00:03:34,315 --> 00:03:36,415 tomatoes, green leaf lettuce 107 00:03:36,417 --> 00:03:38,417 So you're getting crunch on the inside, 108 00:03:38,419 --> 00:03:40,252 crunch on the outside. 109 00:03:40,320 --> 00:03:41,553 -Yeah. -[Guy] Gorgeous. 110 00:03:45,259 --> 00:03:46,725 Dude, that gives me goosebumps. 111 00:03:46,727 --> 00:03:47,759 You see that? 112 00:03:47,761 --> 00:03:50,829 Bro, I gotta be 1,000% honest with you. 113 00:03:52,933 --> 00:03:53,932 I've been around it all. 114 00:03:53,934 --> 00:03:54,900 I've eaten it all. 115 00:03:54,902 --> 00:03:56,702 That is from left field, bro. 116 00:03:56,704 --> 00:03:58,403 -[Marcel chuckles] -That's like when someone hits that ball 117 00:03:58,405 --> 00:03:59,605 all the way to the fence. 118 00:03:59,607 --> 00:04:02,808 It is out of bounds. 119 00:04:02,810 --> 00:04:04,209 This is a rocket ship, 120 00:04:04,211 --> 00:04:06,111 launching at USS Flavortown. 121 00:04:06,113 --> 00:04:07,813 Thank you. 122 00:04:07,815 --> 00:04:09,648 All the little nuances that you do, 123 00:04:09,717 --> 00:04:11,950 this is what I call a destination dish. 124 00:04:11,952 --> 00:04:13,585 I'm losing my mind. 125 00:04:13,587 --> 00:04:14,953 [server] Barbecue Chicken crepe. 126 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... 130 00:04:22,129 --> 00:04:23,528 -Almost tortilla-ish. -Right. 131 00:04:23,530 --> 00:04:25,464 -Delicious. -I eat here every day. 132 00:04:25,532 --> 00:04:27,833 [Guy] But good luck finding your first time. 133 00:04:27,901 --> 00:04:30,135 If you drive by, there's a chance you won't even see it. 134 00:04:30,203 --> 00:04:32,004 I would describe it as a hole in a wall. 135 00:04:32,006 --> 00:04:35,107 Tucked away, super cute, in a little alley. 136 00:04:35,109 --> 00:04:37,509 And the little partial door-window over here 137 00:04:37,511 --> 00:04:39,244 is where they serve the food out. 138 00:04:39,346 --> 00:04:41,046 [server] Cheesesteak for table number three! 139 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. 148 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. 158 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, 160 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.