1 00:00:00,800 --> 00:00:01,843 Hey, everybody. I'm Guy Fieri. 2 00:00:01,867 --> 00:00:03,076 And we're rolling out 3 00:00:03,100 --> 00:00:06,976 looking for America's greatest diners, drive-ins and dives. 4 00:00:07,000 --> 00:00:08,076 [Guy] This trip... 5 00:00:08,100 --> 00:00:09,743 Where were you last night? 6 00:00:09,767 --> 00:00:11,600 It's creative creations. 7 00:00:11,667 --> 00:00:14,543 There is nothing that will prepare you for that. 8 00:00:14,567 --> 00:00:18,300 Stuffed, smoked, hooked, and wrapped. 9 00:00:18,367 --> 00:00:21,700 - Incredible! - Homerun. Knocked it out of the park. 10 00:00:21,767 --> 00:00:24,600 Like in a funky joint singing in Nashville... 11 00:00:24,667 --> 00:00:27,100 You're definitely cheffing this entire experience. 12 00:00:27,166 --> 00:00:29,443 Venezuelan specialties in Daytona... 13 00:00:29,467 --> 00:00:30,600 Perfect for the beach. 14 00:00:30,667 --> 00:00:31,867 Plus a local seafood gem... 15 00:00:32,867 --> 00:00:34,843 - Tell the chef it was fin-tastic. - [man chuckles] 16 00:00:34,867 --> 00:00:37,200 putting out true Florida fare. 17 00:00:37,266 --> 00:00:39,466 That's probably one of the best ways I've ever had gator. 18 00:00:40,100 --> 00:00:41,943 That's all right here right now 19 00:00:41,967 --> 00:00:44,300 on Diners, Drive-ins, And Dives. 20 00:00:57,100 --> 00:00:59,300 I'm here in Daytona Beach, Florida on A1A 21 00:00:59,367 --> 00:01:00,800 This is hotel row. 22 00:01:00,867 --> 00:01:02,667 And this is home of all the big spring breaks. 23 00:01:03,367 --> 00:01:04,643 So, I'm cruising down the road 24 00:01:04,667 --> 00:01:06,443 and I see this joint called Millie's. 25 00:01:06,467 --> 00:01:10,000 I'm like, "Wait a second. I got a buddy named Millie. I gotta check this out." 26 00:01:10,066 --> 00:01:12,100 'Cause I hear they're all about seafood-to-table, 27 00:01:12,166 --> 00:01:14,500 farm-to-table and loco for locals. 28 00:01:14,567 --> 00:01:15,667 This is Millie's. 29 00:01:17,066 --> 00:01:18,700 Francaise going in the oil. 30 00:01:18,767 --> 00:01:20,443 Perfect. Don't stop. Can't stop. 31 00:01:20,467 --> 00:01:23,543 The fish just makes you feel like you're on the ocean. 32 00:01:23,567 --> 00:01:25,109 Shrimp and grits for you. 33 00:01:25,133 --> 00:01:28,600 {\an8}I know Chris really well and I'd say the secret is the passion for the food. 34 00:01:28,667 --> 00:01:30,643 {\an8}Whoo, boy! These look good. 35 00:01:30,667 --> 00:01:32,667 {\an8}[Guy] That passion comes from Chris Chibbaro's work 36 00:01:33,266 --> 00:01:34,800 {\an8}as a boat captain and fisherman 37 00:01:34,867 --> 00:01:36,743 {\an8}mixed with his restaurant experience. 38 00:01:36,767 --> 00:01:41,843 {\an8}And now he and his wife Amy are cooking up coastal for the locals. 39 00:01:41,867 --> 00:01:44,242 {\an8}- We love tourists. It's what we base our economy on. - [Guy] Right. 40 00:01:44,266 --> 00:01:48,200 But all we ever wanted to be was a neighborhood restaurant cooking for the neighbors. 41 00:01:48,266 --> 00:01:51,142 The concept that Chris and Amy have 42 00:01:51,166 --> 00:01:53,300 about using the local fish and produce, 43 00:01:53,367 --> 00:01:54,600 it just resonates with us. 44 00:01:54,667 --> 00:01:56,443 Fish collars up for table thirty-three! 45 00:01:56,467 --> 00:01:59,343 Fish collars are up by the cheeks and the gills 46 00:01:59,367 --> 00:02:01,047 and there's just a lot of great meat there. 47 00:02:01,567 --> 00:02:03,843 Juicy and delicious. 48 00:02:03,867 --> 00:02:05,042 What are we kicking things off with? 49 00:02:05,066 --> 00:02:06,943 - [Chris] This thing was swimming yesterday. - Okay. 50 00:02:06,967 --> 00:02:08,743 - And now we're gonna do some fish collars for you. - Got it. 51 00:02:08,767 --> 00:02:10,743 - We're gonna break these down here. - [Guy] Break it down. 52 00:02:10,767 --> 00:02:12,376 Collar! 53 00:02:12,400 --> 00:02:13,743 - [Chris] You gotta get right up under that flap. - [Guy] Right up underneath it. 54 00:02:13,767 --> 00:02:15,843 Then you go up and then you can come back down. 55 00:02:15,867 --> 00:02:17,743 There you go. That's what I always do. 56 00:02:17,767 --> 00:02:20,042 - [Guy] What fish is this? - [Chris] This is a black grouper. 57 00:02:20,066 --> 00:02:22,200 Are we gonna serve it with the fin on there too? 58 00:02:22,266 --> 00:02:24,076 [Chris] We serve it with the fin on it, but don't eat the fin. 59 00:02:24,100 --> 00:02:26,142 So, if you don't eat the fin, 60 00:02:26,166 --> 00:02:28,200 and the server says, "Are you fin-ished?" 61 00:02:28,266 --> 00:02:29,376 What are you supposed to say? 62 00:02:29,400 --> 00:02:30,843 - Are you gonna charge us for all this? - Exactly. 63 00:02:30,867 --> 00:02:31,867 [Chris laughing] Yeah. 64 00:02:32,066 --> 00:02:34,343 - Tell the chef it was fin-tastic. - [Chris chuckles] 65 00:02:34,367 --> 00:02:35,543 - The hits keep coming. - What? 66 00:02:35,567 --> 00:02:36,943 Another one? 67 00:02:36,967 --> 00:02:38,142 You know what I've always wondered, 68 00:02:38,166 --> 00:02:41,076 why fish don't have fin-gers. 69 00:02:41,100 --> 00:02:42,600 Well, the northern ones do. 70 00:02:42,667 --> 00:02:44,743 - In Finland. - [laughing] In Finland! 71 00:02:44,767 --> 00:02:47,042 - [Chris] We just hit it with a little bit of oil. - [Guy] That's it. 72 00:02:47,066 --> 00:02:48,443 Flip them once. 73 00:02:48,467 --> 00:02:50,076 So, let's make our chimichurri while we're doing that. 74 00:02:50,100 --> 00:02:53,443 Onions, olive oil, some red pepper flakes, red wine vinegar. 75 00:02:53,467 --> 00:02:55,076 - We like garlic. - [Guy] Yeah, you do. 76 00:02:55,100 --> 00:02:58,142 Thyme, oregano, cilantro and parsley as well. 77 00:02:58,166 --> 00:03:00,300 All right. After about eight minutes on the grill, 78 00:03:00,367 --> 00:03:01,487 cover them with chimichurri. 79 00:03:01,667 --> 00:03:03,242 - [Guy] How long in the oven? - [Chris] 15 minutes. 80 00:03:03,266 --> 00:03:05,443 - All right. Let's see it. - [Chris] We do some tortillas. 81 00:03:05,467 --> 00:03:07,300 Fresh collars out of the oven. 82 00:03:07,367 --> 00:03:09,142 - A little bit of lime. - [Guy] And that's all she wrote. 83 00:03:09,166 --> 00:03:10,443 [Chris] Get some of that good meat out 84 00:03:10,467 --> 00:03:11,943 - and go to town. - Well, I'm in town right now. 85 00:03:11,967 --> 00:03:14,000 [Chris] Flavor town, right? 86 00:03:14,066 --> 00:03:15,142 You know what you're talking about. 87 00:03:15,166 --> 00:03:17,867 It's just super flavor. 88 00:03:18,700 --> 00:03:20,076 Love the tortillas. 89 00:03:20,100 --> 00:03:22,800 It's a nice interactive sharing menu item. 90 00:03:22,867 --> 00:03:24,400 - It's a social food. - It really is. 91 00:03:24,467 --> 00:03:25,900 And it's something to talk about 92 00:03:25,967 --> 00:03:27,100 and not everybody's had it. 93 00:03:28,166 --> 00:03:31,000 Herbaceous, garlic, fresh fish, acid, lime juice. 94 00:03:33,800 --> 00:03:35,142 And that right there is dynamite. 95 00:03:35,166 --> 00:03:38,142 Fish collars are gorgeous! 96 00:03:38,166 --> 00:03:39,976 You could just taste the freshness. 97 00:03:40,000 --> 00:03:42,100 - It was perfection. - It's beautiful. 98 00:03:42,166 --> 00:03:45,076 - [Guy] So, where did the name Millie come from? - So, that's our dog. 99 00:03:45,100 --> 00:03:48,543 {\an8}There was a woman in our bowling league and I really liked her. 100 00:03:48,567 --> 00:03:50,643 - [Guy] Her name was Millie. - And I liked the name and her name was Millie, yeah. 101 00:03:50,667 --> 00:03:52,000 Nothing could be more endearing 102 00:03:52,066 --> 00:03:53,643 - than having a dog named after you. - [Amy laughing] 103 00:03:53,667 --> 00:03:55,443 This is one of my best friends, one of my longest friends. 104 00:03:55,467 --> 00:03:57,000 This is Daniel Milich. 105 00:03:57,066 --> 00:04:01,000 - Hi, Millie. - So, Millie, I'm down in Daytona Beach, Florida 106 00:04:01,367 --> 00:04:04,800 - at this funky little joint called... - Millie's. 107 00:04:04,867 --> 00:04:06,643 -Millie's -Fantastic. 108 00:04:06,667 --> 00:04:07,976 It's too coincidental. 109 00:04:08,000 --> 00:04:10,042 If I've got a buddy named Millie, 110 00:04:10,066 --> 00:04:12,976 I'm going to shoot triple D at a joint called Millie's. 111 00:04:13,000 --> 00:04:14,743 I said, "Then we gotta call Millie." 112 00:04:14,767 --> 00:04:16,500 Listen, I'm gonna steal that sign, 113 00:04:16,567 --> 00:04:17,843 - and all kinds of stuff. - [Chris and Amy laugh] 114 00:04:17,867 --> 00:04:20,743 Don't worry. I'm gonna load the Camaro up for you. 115 00:04:20,767 --> 00:04:24,142 As soon as people come to town and ask where should I go, 116 00:04:24,166 --> 00:04:25,400 the answer's always Millie's. 117 00:04:25,467 --> 00:04:27,242 Alligator ribs. Two minutes out. 118 00:04:27,266 --> 00:04:28,843 I've had a lot of alligator tail, 119 00:04:28,867 --> 00:04:31,000 but nothing compares to the alligator rib here. 120 00:04:31,667 --> 00:04:33,343 Alligator tail is kind of like chicken 121 00:04:33,367 --> 00:04:36,400 where this actually seems to be more like pork. That's really good. 122 00:04:36,467 --> 00:04:37,509 All right. What are we doing next? 123 00:04:37,533 --> 00:04:39,643 [Chris] Our dry seasoning for the alligator ribs. 124 00:04:39,667 --> 00:04:40,743 - I'm dying to try this. - Absolutely. 125 00:04:40,767 --> 00:04:42,142 I will be trying this. I don't have to die. 126 00:04:42,166 --> 00:04:43,343 [Chris] We got our brown sugar, 127 00:04:43,367 --> 00:04:45,500 chili, garlic powder, onion powder, 128 00:04:45,567 --> 00:04:48,443 - cinnamon, smoked paprika. - [Guy] Salt and pepper. 129 00:04:48,467 --> 00:04:49,810 [Guy] Gator rib rack. 130 00:04:49,834 --> 00:04:51,343 - More meat on it than I anticipated. - Than you thought, right? 131 00:04:51,367 --> 00:04:52,543 [Chris] Cut them straight down. 132 00:04:52,567 --> 00:04:54,242 - So easy. - [Chris chuckling] Right? 133 00:04:54,266 --> 00:04:56,976 - Are we gonna let this dry rub sit for a while? - [Chris] For about an hour. 134 00:04:57,000 --> 00:04:58,976 [Guy] Then they go in the smoker 40 minutes. 135 00:04:59,000 --> 00:05:00,409 Meantime we'll make some barbecue sauce. 136 00:05:00,433 --> 00:05:02,873 [Chris] We start with some onions, spiced rum, garlic, ketchup. 137 00:05:03,567 --> 00:05:05,643 - [Guy] Brown sugar. - [Chris] Apple cider vinegar. 138 00:05:05,667 --> 00:05:07,543 - Molasses. - [Chris] Oh, my favorite. 139 00:05:07,567 --> 00:05:08,943 It's not just for breakfast anymore. 140 00:05:08,967 --> 00:05:10,242 - [Chris] Paprika. - [both] Cayenne. 141 00:05:10,266 --> 00:05:11,943 - [Chris] Salt. - [both] Chili powder. 142 00:05:11,967 --> 00:05:13,109 [Chris] And coriander. 143 00:05:13,133 --> 00:05:14,443 All right. How long does it take for this to cook down? 144 00:05:14,467 --> 00:05:16,200 - [Chris] 25 minutes or so. - [Guy] Got it. 145 00:05:16,266 --> 00:05:17,676 [Chris] Ribs are off the smoker. 146 00:05:17,700 --> 00:05:21,076 That barbecue sauce that we just made that is so darn delicious... 147 00:05:21,100 --> 00:05:22,643 - Just gotta give them a little toss in here. - He's his best hype man. 148 00:05:22,667 --> 00:05:23,843 - I swear. - [chuckling] Always. 149 00:05:23,867 --> 00:05:24,976 [Guy] How long you cook it on the grill? 150 00:05:25,000 --> 00:05:26,643 Just for about five to 10 minutes. 151 00:05:26,667 --> 00:05:28,443 All right, chef. Ribs are coming off the grill... 152 00:05:28,467 --> 00:05:30,643 It's interesting. I never thought of eating through the bone 153 00:05:30,667 --> 00:05:31,667 on a sandwich, but... 154 00:05:31,767 --> 00:05:33,142 [Chris] You gotta have the bread out there 155 00:05:33,166 --> 00:05:34,843 - to soak up all the barbecue sauce, right? - [Guy] There you go. 156 00:05:34,867 --> 00:05:36,443 Freshly sliced jalapenos. 157 00:05:36,467 --> 00:05:37,976 A little green onion. 158 00:05:38,000 --> 00:05:40,100 I've had a lot of gator. Never had the ribs. 159 00:05:45,767 --> 00:05:48,076 That's probably one of the best ways I've ever had gator, 160 00:05:48,100 --> 00:05:49,100 if not the best way. 161 00:05:49,166 --> 00:05:51,200 It's tender. It's meaty. 162 00:05:51,266 --> 00:05:53,242 - It eats like a pork rib. - [Chris] Right. 163 00:05:53,266 --> 00:05:55,543 [Guy] The barbecue sauce, dude... 164 00:05:55,567 --> 00:05:57,843 I compete in barbecue. I'm the barbecue hall of fame. 165 00:05:57,867 --> 00:05:59,667 - Your barbecue sauce is delicious. - Awesome. 166 00:06:01,166 --> 00:06:02,543 Anybody ever says they don't like gator, 167 00:06:02,567 --> 00:06:04,743 send them to Millie's and have them come try that. 168 00:06:04,767 --> 00:06:07,443 Good friend of mine, Chris Hirsh, who we miss, 169 00:06:07,467 --> 00:06:10,100 had a place named Scully's outside Miami. 170 00:06:10,166 --> 00:06:14,042 I'd go out on his airboat and he would cook me gator six ways to Sunday. 171 00:06:14,066 --> 00:06:17,300 This would have been a place that I would have called Chris 172 00:06:17,367 --> 00:06:18,743 and said he's gotta come down 173 00:06:18,767 --> 00:06:20,142 and he's gotta check this out 174 00:06:20,166 --> 00:06:23,367 because this is 100% what he would love. 175 00:06:25,467 --> 00:06:26,743 Smoked alligator ribs. 176 00:06:26,767 --> 00:06:29,100 This is Rashad Jones and his wife Patrice. 177 00:06:29,166 --> 00:06:31,606 He was on a great show we did called Guy's Big Project. He won. 178 00:06:32,367 --> 00:06:33,643 I want you to tell me what you think of this. 179 00:06:33,667 --> 00:06:36,300 {\an8}Pulls cleanly off the bone. Has a nice clean finish. 180 00:06:36,367 --> 00:06:38,643 It doesn't taste gamey. It doesn't taste wild. 181 00:06:38,667 --> 00:06:41,042 [woman] The barbecue sauce, that's the key to the ribs. 182 00:06:41,066 --> 00:06:44,843 I'm wearing it. I loved it so much so I'm taking it home with me. 183 00:06:44,867 --> 00:06:46,343 - [Guy] What do you think? - It's pretty good. 184 00:06:46,367 --> 00:06:48,242 - [Guy] Pretty good. Okay. - Really good. 185 00:06:48,266 --> 00:06:50,142 - Really good. - Amazing. 186 00:06:50,166 --> 00:06:51,242 Amazing! 187 00:06:51,266 --> 00:06:53,343 - Incredible. - Incredible! 188 00:06:53,367 --> 00:06:55,200 Home run. Knocked it out of the park. 189 00:06:55,266 --> 00:06:57,500 [Chris] Filet and shrimp fondue is up. 190 00:06:57,567 --> 00:07:01,000 {\an8}So, John and I are kind of business partners in Downtown Flavortown. 191 00:07:01,367 --> 00:07:02,900 {\an8}And I said, "Tell me about Millie's." 192 00:07:02,967 --> 00:07:04,042 And you've been here a bunch of times. 193 00:07:04,066 --> 00:07:06,142 - The best. The best. - Amazing. 194 00:07:06,166 --> 00:07:07,343 Huge fan. 195 00:07:07,367 --> 00:07:08,533 Beautiful. Thank you. 196 00:07:08,567 --> 00:07:11,543 [Guy] You really are committed to giving people 197 00:07:11,567 --> 00:07:13,943 a true experience of sea-to-table, 198 00:07:13,967 --> 00:07:15,242 - farm-to-table. - Absolutely. 199 00:07:15,266 --> 00:07:16,543 We don't rest till we're the best. 200 00:07:16,567 --> 00:07:18,100 And they're loco for locals. 201 00:07:18,166 --> 00:07:19,567 Well done, chef. 202 00:07:22,066 --> 00:07:24,943 [Guy] Up next, a joint playing their own tune in Nashville... 203 00:07:24,967 --> 00:07:26,343 They don't follow really any rules. 204 00:07:26,367 --> 00:07:27,543 Just the ones they make up. 205 00:07:27,567 --> 00:07:28,643 Cooking up a crazy crunch... 206 00:07:28,667 --> 00:07:29,676 You have issues. 207 00:07:29,700 --> 00:07:31,260 And going over the top with the tots. 208 00:07:32,166 --> 00:07:34,467 All right. Slow your roll here, pal. 209 00:07:43,066 --> 00:07:45,343 So, I'm here in Nashville in historic McFerrin Park, 210 00:07:45,367 --> 00:07:47,643 which is, like, a quarter mile away from downtown Nashville, 211 00:07:47,667 --> 00:07:48,976 and I'm here to check out a joint 212 00:07:49,000 --> 00:07:52,400 where a local chef is doing a chef-driven Tex-Mex joint. 213 00:07:52,467 --> 00:07:53,543 So, who did he name it after? 214 00:07:53,567 --> 00:07:55,643 Well, of course, the country superstar, 215 00:07:55,667 --> 00:07:58,500 one of my favorites and one of the chef's favorites, Willie Nelson. 216 00:07:58,567 --> 00:08:00,266 This is the Redheaded Stranger. 217 00:08:02,200 --> 00:08:04,643 Dropping two poblano tacos. 218 00:08:04,667 --> 00:08:06,142 It's just a really nice neighborhood spot 219 00:08:06,166 --> 00:08:08,000 to come grab some really unique tacos. 220 00:08:08,667 --> 00:08:11,643 You really feel like you're in the southwestern part of the country. 221 00:08:11,667 --> 00:08:13,142 [Bryan] One Redheaded Stranger burrito. 222 00:08:13,166 --> 00:08:15,343 And they don't follow really any rules. Just the ones they make up. 223 00:08:15,367 --> 00:08:16,600 It hits on all levels for us. 224 00:08:16,667 --> 00:08:20,142 {\an8}[Guy] And Bryan Lee Weaver has always done things his way, 225 00:08:20,166 --> 00:08:22,343 {\an8}playing music and working in kitchens all over. 226 00:08:22,367 --> 00:08:23,943 [Bryan] All right. Let's plate one burrito. 227 00:08:23,967 --> 00:08:25,242 [Guy] Then he combined those two passions 228 00:08:25,266 --> 00:08:28,343 when he opened this spot in Nashville. 229 00:08:28,367 --> 00:08:29,976 I love Willie. I love Redheaded Stranger. 230 00:08:30,000 --> 00:08:32,343 It's my favorite album and I didn't know if I could use the name, 231 00:08:32,367 --> 00:08:36,042 {\an8}so I just emailed the website and his granddaughter messaged me back, like, an hour later 232 00:08:36,066 --> 00:08:38,000 and said, "Go for it. I live in Nashville." 233 00:08:39,000 --> 00:08:40,943 - [Guy] Where are you from? - [Bryan] I'm from Texas originally. 234 00:08:40,967 --> 00:08:43,300 I mean, I knew I wanted it to be, like, Texas-inspired 235 00:08:43,367 --> 00:08:45,242 and a little bit of the outlaw country from Nashville. 236 00:08:45,266 --> 00:08:46,543 [Bryan] Plating one totcho. 237 00:08:46,567 --> 00:08:50,242 Totchos is tots with beans on top, queso in there. 238 00:08:50,266 --> 00:08:52,300 It's a really cool twist on the nachos. 239 00:08:52,367 --> 00:08:53,600 And they are heavenly. 240 00:08:53,667 --> 00:08:55,242 - [Guy] What are we gonna make? - Part of the seasoning 241 00:08:55,266 --> 00:08:56,976 for the black beans that go on top of the totchos. 242 00:08:57,000 --> 00:08:58,543 We start by caramelizing onions. 243 00:08:58,567 --> 00:08:59,943 Next we're gonna add our Dr Pepper. 244 00:08:59,967 --> 00:09:02,076 - Chile de arbol. - [Bryan] And apple cider vinegar. 245 00:09:02,100 --> 00:09:04,076 After it reduces down then we blend. 246 00:09:04,100 --> 00:09:06,543 - This right here I want a jar of. - [Bryan] Yeah. 247 00:09:06,567 --> 00:09:09,142 A little bit of heat, a good amount of sweet. This has gotta be a staple. 248 00:09:09,166 --> 00:09:11,343 So, next we're gonna make our black beans for the totchos. 249 00:09:11,367 --> 00:09:12,700 Water, black beans. 250 00:09:12,767 --> 00:09:14,343 - Soaked overnight, 24 hours. - Yep. 251 00:09:14,367 --> 00:09:15,900 Cook that for about an hour and a half. 252 00:09:15,967 --> 00:09:17,242 - Now we're gonna season them. - [Guy] Okay. 253 00:09:17,266 --> 00:09:20,242 [Bryan] Diced red onion, red wine vinegar, roasted tomatillo, 254 00:09:20,266 --> 00:09:22,242 Dr Pepper hot sauce, garlic confit. 255 00:09:22,266 --> 00:09:23,343 A lot of garlic confit. 256 00:09:23,367 --> 00:09:25,443 - [Bryan] Cumin and cilantro. - [Guy] A boatload. 257 00:09:25,467 --> 00:09:28,042 [Bryan] And we're gonna let it simmer for 20 to 25 minutes. 258 00:09:28,066 --> 00:09:29,543 All right. So, beans are done. Next up? 259 00:09:29,567 --> 00:09:31,600 The jalapeno hot sauce that goes in our queso. 260 00:09:31,667 --> 00:09:33,643 - Diced white onion. - [Guy] And where'd you learn to cook? 261 00:09:33,667 --> 00:09:35,400 I started washing dishes when I was 14 262 00:09:35,467 --> 00:09:36,543 and worked my way up. That's how I've done it. 263 00:09:36,567 --> 00:09:37,743 I think that's how most of us have done it. 264 00:09:37,767 --> 00:09:38,000 - [Bryan] Jalapeno. - Avocado. 265 00:09:38,767 --> 00:09:40,242 [Bryan] Yes, sir. Lime juice, 266 00:09:40,266 --> 00:09:42,443 rice vinegar and a bunch more cilantro. 267 00:09:42,467 --> 00:09:44,543 [Guy] And is this a hot sauce you also use on the table? 268 00:09:44,567 --> 00:09:45,544 [Bryan] One of the three. 269 00:09:45,568 --> 00:09:47,643 Nice. Bright, fresh, not too hot. 270 00:09:47,667 --> 00:09:50,543 Like the little silkiness, the little creaminess you get from the avocado. 271 00:09:50,567 --> 00:09:52,100 - Next we build the queso. - Yes, sir. 272 00:09:52,166 --> 00:09:53,943 Heavy cream. Bring that to a boil. 273 00:09:53,967 --> 00:09:55,900 Add American cheese, cheddar cheese. 274 00:09:55,967 --> 00:09:58,127 - You want a whisk? - Yeah, let's give it a little stir. 275 00:09:58,166 --> 00:09:59,943 Green hatch chilies, red hatch chilies. 276 00:09:59,967 --> 00:10:01,343 [Guy] I'd get a couple gallons of that. 277 00:10:01,367 --> 00:10:02,743 [Bryan] And then the jalapeno hot sauce. 278 00:10:02,767 --> 00:10:04,242 And then a little bit of salt. 279 00:10:04,266 --> 00:10:06,643 It's just going to basically melt everything and then it's good to go. 280 00:10:06,667 --> 00:10:08,107 What you'd think is a simple dish has 281 00:10:08,166 --> 00:10:09,943 - multiple components. - I don't make anything easy. 282 00:10:09,967 --> 00:10:11,367 [Guy] Cheese sauce is done. 283 00:10:11,400 --> 00:10:13,142 [Bryan] So, we're gonna make our house seasoning for our tots. 284 00:10:13,166 --> 00:10:15,976 Iodized salt, New Mexican chile powder and sugar. 285 00:10:16,000 --> 00:10:17,076 - Build the nachos? - Yes, sir. 286 00:10:17,100 --> 00:10:18,376 - Or build the totchos? - Yeah. 287 00:10:18,400 --> 00:10:21,543 - We got our cooked tater tots, season them. - [Guy] Got it. 288 00:10:21,567 --> 00:10:22,900 Black beans, queso. 289 00:10:22,967 --> 00:10:25,700 - Que-so, you're gonna put some on there? - Yes, sir. 290 00:10:25,767 --> 00:10:27,543 Lime sour cream, pickled red onion, 291 00:10:27,567 --> 00:10:28,544 fresh jalapeno. 292 00:10:28,568 --> 00:10:29,600 [Guy] Thinly sliced. 293 00:10:31,166 --> 00:10:32,242 Mmm. Delicious. 294 00:10:32,266 --> 00:10:35,142 The beans are dynamite and the little respite... 295 00:10:35,166 --> 00:10:37,943 you get from the pickled onion and from that sour cream. 296 00:10:37,967 --> 00:10:40,967 I like that you've gone the extra step and made things like the cheese sauce. 297 00:10:41,567 --> 00:10:43,700 They're great. There's a lot of flavor, good crunch. 298 00:10:43,767 --> 00:10:45,643 I would definitely give the thumbs up on this. 299 00:10:45,667 --> 00:10:47,943 You're in Nashville and you were down in Broadway all night, 300 00:10:47,967 --> 00:10:49,700 - this is exactly what you want. - Yeah. 301 00:10:49,767 --> 00:10:50,976 [Bryan] Totchos. 302 00:10:51,000 --> 00:10:52,600 Super crispy tots. 303 00:10:52,667 --> 00:10:54,142 The green chile is so good. 304 00:10:54,166 --> 00:10:56,843 It's got this tang with, like, a little bit of spice on the back end. 305 00:10:56,867 --> 00:10:59,643 You got the awesome queso on top that is just out of this world. 306 00:10:59,667 --> 00:11:01,943 [woman] It's the crunchy. It's the cheesy. 307 00:11:01,967 --> 00:11:03,300 It's, like, ultimate comfort food. 308 00:11:03,367 --> 00:11:04,943 [Bryan] One green chile cheeseburger. 309 00:11:04,967 --> 00:11:06,500 I come here at least once a week 310 00:11:06,567 --> 00:11:08,927 and shout the gospel of Redheaded Stranger to all my friends. 311 00:11:09,767 --> 00:11:12,000 Being from Texas, I just kind of feel transported. 312 00:11:12,066 --> 00:11:13,343 [Bryan] Brisket tacos. 313 00:11:13,367 --> 00:11:15,200 Like, the tacos, you could just rotate them. 314 00:11:15,266 --> 00:11:16,643 You can come here, dartboard anything. 315 00:11:16,667 --> 00:11:18,242 [man] It's really unique. 316 00:11:18,266 --> 00:11:20,343 The homemade tortillas are really one of the big things that kind of makes it. 317 00:11:20,367 --> 00:11:23,343 - What are we gonna do next? - [Bryan] We're gonna make our pork green chile crunchwrap. 318 00:11:23,367 --> 00:11:25,600 - Pork green chile crunchwrap. - Yeah. 319 00:11:25,667 --> 00:11:27,300 When you crunch into it, 320 00:11:27,367 --> 00:11:30,300 {\an8}it's kind of just, like, a whole full body experience. 321 00:11:30,367 --> 00:11:31,834 {\an8}Underachiever. We'll be right back. 322 00:11:33,467 --> 00:11:35,343 {\an8}-I have another spot in town called Butcher & Bee, -Butcher & Bee. 323 00:11:35,367 --> 00:11:37,200 {\an8}- Yeah. - So, it's a honey and meat place? 324 00:11:37,266 --> 00:11:39,767 {\an8}[chuckling] Yeah, well, it's kind of an Israeli spot. 325 00:11:41,166 --> 00:11:43,142 {\an8}- Mediterranean. - Just what I was gonna say. 326 00:11:43,166 --> 00:11:44,967 {\an8}It sounded Mediterranean... 327 00:11:46,667 --> 00:11:48,543 Welcome back. Triple D hanging out in Nashville 328 00:11:48,567 --> 00:11:49,943 at the Redheaded Stranger. 329 00:11:49,967 --> 00:11:51,076 Probably one of the best names. 330 00:11:51,100 --> 00:11:52,543 Everything is the way you wanna do it, 331 00:11:52,567 --> 00:11:53,843 - how you do it, when you do it. - Yep. 332 00:11:53,867 --> 00:11:57,710 Bryan just has so much creative energy in his recipes. 333 00:11:57,734 --> 00:11:59,443 And that pork green chile crunchwrap. 334 00:11:59,467 --> 00:12:01,543 The pork green chile crunchwrap is my favorite. 335 00:12:01,567 --> 00:12:03,087 It's got this crispy cheese on the top, 336 00:12:03,967 --> 00:12:08,443 all of, like, the soft, cheesy green chile flavors in the inside. 337 00:12:08,467 --> 00:12:10,343 - What's up next? - We're gonna get our pork ready, 338 00:12:10,367 --> 00:12:12,300 put it in the smoker for our pork green chile. 339 00:12:12,367 --> 00:12:13,543 [Guy] Okay. Give it a nice 340 00:12:13,567 --> 00:12:15,643 -crosshatch on there. Salt and black pepper. -Yep. 341 00:12:15,667 --> 00:12:16,810 [Guy] How long is this gonna go on for? 342 00:12:16,834 --> 00:12:18,376 [Bryan] For about twelve hours. 343 00:12:18,400 --> 00:12:20,943 It's gonna get shredded and seasoned with our habanero vinegar. 344 00:12:20,967 --> 00:12:22,710 - [Guy] What's up next? - Dreamweaver hot sauce. 345 00:12:22,734 --> 00:12:24,443 My last name's Weaver and that was my nickname 346 00:12:24,467 --> 00:12:26,142 - when I was a line cook. - Let's see it, Dreamweaver. 347 00:12:26,166 --> 00:12:27,710 [Bryan] Start with some oil, some onions. 348 00:12:27,734 --> 00:12:28,943 We're just gonna sweat these out. 349 00:12:28,967 --> 00:12:30,843 - Where were you last night? - [Bryan chuckles] 350 00:12:30,867 --> 00:12:32,587 - Oh, different. - [Bryan] Shredded carrots. 351 00:12:32,867 --> 00:12:34,500 - Fermented habaneros. - Yeah. 352 00:12:34,567 --> 00:12:35,843 [Bryan] Deglaze with the lime juice. 353 00:12:35,867 --> 00:12:38,100 Rice wine vinegar, apple cider vinegar, 354 00:12:38,166 --> 00:12:39,976 diced tomato, curry powder. 355 00:12:40,000 --> 00:12:41,142 - Kitchen sink. - [Bryan chuckling] 356 00:12:41,166 --> 00:12:42,543 [Bryan] Black pepper, mace. 357 00:12:42,567 --> 00:12:44,667 All right. Slow your roll here, pal. 358 00:12:44,734 --> 00:12:46,076 [Guy] I mean, the curry powder's one thing... 359 00:12:46,100 --> 00:12:49,142 - Mace? - Yeah, we need more heat than the habaneros, you know? 360 00:12:49,166 --> 00:12:51,443 - Ground allspice, sugar. - He's showing off. 361 00:12:51,467 --> 00:12:53,443 [Bryan] Dijon mustard and garlic confit. 362 00:12:53,467 --> 00:12:54,643 That one right there is weird. 363 00:12:54,667 --> 00:12:56,343 [Bryan] We're gonna let it simmer for about an hour 364 00:12:56,367 --> 00:12:58,142 - and then we're gonna blend it up. - You have issues. 365 00:12:58,166 --> 00:12:59,810 [Bryan] Now we're gonna make our pork green chile. 366 00:12:59,834 --> 00:13:02,000 Start with a little oil and onions. 367 00:13:02,367 --> 00:13:03,810 Boy, you love to dice your onions around here. 368 00:13:03,834 --> 00:13:04,943 Are we doing this all by hand 369 00:13:04,967 --> 00:13:06,443 {\an8}or are we food-processing any of this? 370 00:13:06,467 --> 00:13:09,000 {\an8}Nope, no processors. Just all by hand. 371 00:13:09,066 --> 00:13:11,042 Minced garlic, some roux that we already made. 372 00:13:11,066 --> 00:13:12,810 And then we're just gonna let that cook for just a sec, 373 00:13:12,834 --> 00:13:15,710 add our chicken stock, hatch green chilies, diced tomato. 374 00:13:15,734 --> 00:13:16,843 - [Guy] Tomatillo sauce? - [Bryan] Yep. 375 00:13:16,867 --> 00:13:19,843 Lime juice and this is the shredded seasoned pork. 376 00:13:19,867 --> 00:13:21,142 And we just finish it with some salt. 377 00:13:21,166 --> 00:13:23,000 Cook that. It takes about an hour. 378 00:13:23,066 --> 00:13:24,043 All right. Now we're gonna build 379 00:13:24,067 --> 00:13:25,076 the pork green chile crunchwrap. 380 00:13:25,100 --> 00:13:27,142 We have our house-made flour tortilla, 381 00:13:27,166 --> 00:13:28,343 got some of our whipped feta, 382 00:13:28,367 --> 00:13:30,343 our queso, refried beans, 383 00:13:30,367 --> 00:13:31,900 crispy rice. That's the crunch. 384 00:13:31,967 --> 00:13:32,000 I like that crunch. 385 00:13:32,967 --> 00:13:34,543 Pico de gallo, pork green chile 386 00:13:34,567 --> 00:13:36,767 and then the Dreamweaver hot sauce. Fold it up. 387 00:13:36,834 --> 00:13:38,343 I knew he was gonna do it in that fashion. 388 00:13:38,367 --> 00:13:40,200 [Bryan] Put our Jack cheese on here, 389 00:13:40,266 --> 00:13:42,042 - and let that crisp up. - [Guy] Give it a skirt. 390 00:13:42,066 --> 00:13:44,242 Now we're just gonna flip it over. About a minute on the second side. 391 00:13:44,266 --> 00:13:46,843 Yeah, I don't see at all why this is such a big hit. 392 00:13:46,867 --> 00:13:48,400 That cheese skirt is the kicker. 393 00:13:48,467 --> 00:13:50,100 [Guy whistles] 394 00:13:50,166 --> 00:13:52,667 I always like to add a little bit more of the Dreamweaver. 395 00:13:56,100 --> 00:13:58,200 That crunch is addicting inside of that. 396 00:13:59,467 --> 00:14:01,142 Great flavors. It's creamy. 397 00:14:01,166 --> 00:14:02,526 You definitely get the green chile. 398 00:14:03,567 --> 00:14:05,242 Love the fried cheese on the outside. 399 00:14:05,266 --> 00:14:06,900 The crunch hands down is 400 00:14:06,967 --> 00:14:08,242 the biggest surprise inside of it. 401 00:14:08,266 --> 00:14:09,466 And I think that and the feta. 402 00:14:10,467 --> 00:14:11,543 - Delicious, buddy. - Thank you. 403 00:14:11,567 --> 00:14:13,543 Two green chile crunchwraps coming up. 404 00:14:13,567 --> 00:14:16,242 The crunchwrap is super dank. Love the crunch of it. 405 00:14:16,266 --> 00:14:19,543 The pork is unctuous and authentic-tasting. 406 00:14:19,567 --> 00:14:21,100 [woman] It's hot. It's sweet. 407 00:14:21,166 --> 00:14:22,600 It's tangy. It's, like, perfect. 408 00:14:22,667 --> 00:14:24,300 [Bryan] One burrito going down. 409 00:14:24,367 --> 00:14:26,667 Amongst the great food, amongst the amazing drinks, 410 00:14:26,734 --> 00:14:29,242 amongst the beautiful decor, it's them. 411 00:14:29,266 --> 00:14:30,906 And that's what makes you wanna come back. 412 00:14:30,967 --> 00:14:32,927 You're definitely cheffing this entire experience. 413 00:14:33,567 --> 00:14:34,643 You're taking things that everybody knows 414 00:14:34,667 --> 00:14:35,910 and experiences and understands, 415 00:14:35,934 --> 00:14:37,543 but you're just kind of pushing it a little bit more. 416 00:14:37,567 --> 00:14:39,743 - Like, putting cheese on the outside of all the tacos. - [Bryan] Yeah. 417 00:14:39,767 --> 00:14:41,500 [Guy] Bringing feta in Tex-Mex food. 418 00:14:41,567 --> 00:14:43,643 [Bryan] Basically take all the foods from when I was a kid 419 00:14:43,667 --> 00:14:44,943 and just elevate it a little bit. 420 00:14:44,967 --> 00:14:46,810 - [Guy] So, you're cheffing your childhood. - Yeah. 421 00:14:46,834 --> 00:14:49,274 - Keep up the good work, my friend. Congrats. - Thank you, Guy. 422 00:14:51,166 --> 00:14:54,343 [Guy] Coming up, a Venezuelan spot in Daytona Beach, Florida... 423 00:14:54,367 --> 00:14:56,643 - [whistles] - Putting out authentic arepas... 424 00:14:56,667 --> 00:14:59,943 - Awesome. - And piling things up with plantains. 425 00:14:59,967 --> 00:15:01,734 {\an8}It's an enormous dish, but delicious. 426 00:15:08,400 --> 00:15:10,300 So, on Triple D, it's all about the food, 427 00:15:10,367 --> 00:15:12,076 the story and the characters. 428 00:15:12,100 --> 00:15:14,343 And, man, did these characters have a story. 429 00:15:14,367 --> 00:15:15,807 We're here in Daytona Beach, Florida, 430 00:15:15,834 --> 00:15:17,710 where a husband and wife from Venezuela 431 00:15:17,734 --> 00:15:19,867 move to the United States for a better life 432 00:15:19,934 --> 00:15:20,943 and they become... 433 00:15:20,967 --> 00:15:22,042 janitors. 434 00:15:22,066 --> 00:15:23,767 They're janitors until they realize 435 00:15:23,834 --> 00:15:25,543 that the world needs more Venezuelan food. 436 00:15:25,567 --> 00:15:27,767 This is Arepita Beach. 437 00:15:27,834 --> 00:15:29,643 We are ready with the plantains. 438 00:15:29,667 --> 00:15:32,443 This is as authentic as it gets when it comes to Venezuelan food. 439 00:15:32,467 --> 00:15:33,910 Jet Ski Tostones VIP. 440 00:15:33,934 --> 00:15:36,076 - You guys ever had food like this? Have you ever had... - I've never. 441 00:15:36,100 --> 00:15:37,600 {\an8}[Guy] That's because Daytona Beach 442 00:15:37,667 --> 00:15:41,242 {\an8}isn't exactly overflowing with Venezuelan joints. 443 00:15:41,266 --> 00:15:43,767 So, Cesar Altamar and his wife Yelis 444 00:15:43,834 --> 00:15:47,543 started schooling folks about their country's cuisine. 445 00:15:47,567 --> 00:15:49,943 - Had you opened a restaurant before? - No. 446 00:15:49,967 --> 00:15:51,543 {\an8}- First one? - It's the first time. 447 00:15:51,567 --> 00:15:54,300 {\an8}[Cesar speaking] 448 00:15:55,934 --> 00:15:58,042 Here's your order. Patacon beef. 449 00:15:58,066 --> 00:16:01,443 I really like patacon. That is the sweet plantain. 450 00:16:01,467 --> 00:16:03,543 And then you get the shredded beef, the cabbage, 451 00:16:03,567 --> 00:16:05,000 tomatoes and the garlic sauce 452 00:16:05,467 --> 00:16:07,242 and then another plantain on top. 453 00:16:07,266 --> 00:16:08,710 - Start it off. - Okay, we have the beef. 454 00:16:08,734 --> 00:16:10,443 We put in the hot water. 455 00:16:10,467 --> 00:16:13,042 - Peppers, onions. - [Guy] And a little salt. 456 00:16:13,066 --> 00:16:14,810 - [Guy] Very simple cooking process. - [Cesar] Yeah. 457 00:16:14,834 --> 00:16:16,794 - How long is that gonna take? - Around two hours. 458 00:16:16,834 --> 00:16:18,142 - [Guy] Till we can shred it. - [Cesar] Mmm-hmm. 459 00:16:18,166 --> 00:16:19,643 - Okay, next. - And oil. 460 00:16:19,667 --> 00:16:23,667 - The onions, green peppers, sweet peppers and tomatoes. - [Guy] Okay. 461 00:16:23,734 --> 00:16:26,643 When this is fried we put the shredded beef, salt. 462 00:16:26,667 --> 00:16:28,242 {\an8}- [Guy in Spanish] - Peppers. 463 00:16:28,266 --> 00:16:29,667 {\an8}[Cesar speaking] 464 00:16:30,200 --> 00:16:31,343 [Cesar] Soy sauce. 465 00:16:31,367 --> 00:16:33,142 - A lot of soy sauce in Venezuelan food? - Mmm-hmm. 466 00:16:33,166 --> 00:16:36,246 - [Cesar] Garlic. - Last but not least, the stock from when we cooked the beef. 467 00:16:36,467 --> 00:16:38,027 [Guy] And how long does this cook, chef? 468 00:16:38,066 --> 00:16:40,042 Ten minutes. More annatto. 469 00:16:40,066 --> 00:16:42,443 It's important for get the right color. 470 00:16:42,467 --> 00:16:44,142 - [Guy] What do we make next? - The garlic sauce. 471 00:16:44,166 --> 00:16:45,867 Mayonnaise, onions, 472 00:16:45,934 --> 00:16:47,543 - the most important... - [Guy] The garlic. 473 00:16:47,567 --> 00:16:49,242 Cilantro, water, 474 00:16:49,266 --> 00:16:51,667 - salt, oil. - And mustard. 475 00:16:52,867 --> 00:16:53,867 We have the garlic sauce. 476 00:16:53,934 --> 00:16:55,843 - Next the plantains? - The sweet plantains. 477 00:16:55,867 --> 00:16:57,500 - The patacon. - The patacon. 478 00:16:57,567 --> 00:16:59,600 You cut the top and bottom. 479 00:16:59,667 --> 00:17:01,934 Try to make three slits. Peel. 480 00:17:04,100 --> 00:17:05,100 Then we fry it. 481 00:17:05,266 --> 00:17:06,543 Flatten 482 00:17:06,567 --> 00:17:08,100 {\an8}- To the fryer. - [Guy] And how long? 483 00:17:10,400 --> 00:17:11,443 {\an8}[Guy] Okay, chef. 484 00:17:11,467 --> 00:17:13,600 We start with the garlic sauce, 485 00:17:13,667 --> 00:17:15,000 - shredded beef. - [Guy] Big. 486 00:17:15,066 --> 00:17:17,743 [Cesar] Cabbage, more garlic sauce, tomatoes. 487 00:17:17,767 --> 00:17:19,200 - And ham. - Yeah, ham. 488 00:17:19,266 --> 00:17:20,243 Didn't see the ham coming. 489 00:17:20,267 --> 00:17:22,042 {\an8}- [Guy] What kind of cheese? - [Cesar speaking] 490 00:17:22,066 --> 00:17:24,600 And this is a soft Venezuelan cheese. 491 00:17:24,667 --> 00:17:26,743 - The whole thing? - The whole thing, yeah. 492 00:17:26,767 --> 00:17:29,076 [Cesar] It's a big plate. You wanna try? 493 00:17:29,100 --> 00:17:32,266 - No! I wanna invite my friends over. - [Cesar laughing] 494 00:17:36,100 --> 00:17:37,343 I've had a lot of unique foods. 495 00:17:37,367 --> 00:17:38,667 There is nothing... 496 00:17:39,600 --> 00:17:41,000 that will prepare you for that. 497 00:17:41,066 --> 00:17:43,426 The sweetness of the plantains is the first thing you'll get. 498 00:17:43,467 --> 00:17:45,547 You get the richness and the creaminess of the cheese. 499 00:17:46,600 --> 00:17:48,142 The beef is delicious. 500 00:17:48,166 --> 00:17:49,200 It's got a little acid. 501 00:17:49,266 --> 00:17:50,443 It's got a little bit of garlic. 502 00:17:50,467 --> 00:17:52,343 Just the tanginess that you love of it. 503 00:17:52,367 --> 00:17:53,867 The garlic sauce is... 504 00:17:55,467 --> 00:17:56,600 awesome. 505 00:17:56,667 --> 00:17:57,867 It sings all the way through. 506 00:17:57,934 --> 00:18:00,443 It's an enormous dish, but delicious. 507 00:18:00,467 --> 00:18:02,810 Patacon beef. Table number six. 508 00:18:02,834 --> 00:18:05,434 Balancing the flavors because of the sweet and the salt, it's good. 509 00:18:05,834 --> 00:18:07,976 I feel like I could just smack these two on top of each other 510 00:18:08,000 --> 00:18:09,042 and eat it like a sandwich. 511 00:18:09,066 --> 00:18:10,443 - [Guy] Go right ahead! - [woman laughing] 512 00:18:10,467 --> 00:18:11,810 This is my buddy Tom and his family. 513 00:18:11,834 --> 00:18:13,743 - [Guy] What do you think? - It's so good. I love it. 514 00:18:13,767 --> 00:18:16,443 - I kind of took it from her. - We were fighting over this actually. 515 00:18:16,467 --> 00:18:19,500 - I think it's enough for the whole family to enjoy. - [woman laughing] 516 00:18:19,567 --> 00:18:22,300 - This is pretty unique. - [Guy] Just like Cesar's background. 517 00:18:22,367 --> 00:18:23,843 You're an attorney. What kind? 518 00:18:23,867 --> 00:18:25,767 - Criminal law. - Criminal. What did you do 519 00:18:25,834 --> 00:18:27,943 - when you first came to the United States? - We cleaned. 520 00:18:27,967 --> 00:18:31,142 - You left a very educated position... - Yeah. 521 00:18:31,166 --> 00:18:33,667 In Venezuela, came to United States 522 00:18:33,734 --> 00:18:35,000 and got a job doing janitorial 523 00:18:36,367 --> 00:18:38,910 - just for a better life. - Yes, for a better life. 524 00:18:38,934 --> 00:18:40,667 [Guy whistles] 525 00:18:40,734 --> 00:18:44,667 Getting here and getting to eat food from your hometown is really special. 526 00:18:44,734 --> 00:18:46,943 We always feel at home when we come over here. 527 00:18:46,967 --> 00:18:49,100 - You know, arepas are awesome. - And this one... 528 00:18:51,266 --> 00:18:53,076 Reina pepiada. Table number four. 529 00:18:53,100 --> 00:18:56,910 I really love the combination of the chicken, the avocado, the mayo. 530 00:18:56,934 --> 00:18:58,843 So, kind of like a cold chicken salad, 531 00:18:58,867 --> 00:19:00,600 but right in the warm arepa. 532 00:19:00,667 --> 00:19:01,644 Time to make the arepa. 533 00:19:01,668 --> 00:19:03,443 {\an8}[Cesar speaking] 534 00:19:03,467 --> 00:19:05,867 - Water... - [Guy] Got get the moisture content right on this. 535 00:19:07,066 --> 00:19:09,443 - Or just pour all the water in. - [Cesar] And salt. 536 00:19:09,467 --> 00:19:10,976 Let this set for five minutes. 537 00:19:11,000 --> 00:19:13,000 [Cesar] Make a ball. We use a press. 538 00:19:13,066 --> 00:19:15,910 And then we'll go to the flat top, get a nice crunchy exterior, 539 00:19:15,934 --> 00:19:19,242 but the steam of that will cook the masa all the way through. 540 00:19:19,266 --> 00:19:20,343 Okay, what are we gonna make next? 541 00:19:20,367 --> 00:19:22,300 [Cesar] Chicken breast. Put in the water, 542 00:19:22,367 --> 00:19:24,142 onions and salt. 543 00:19:24,166 --> 00:19:26,076 - Cooked, let it cool, then shred it. - [Cesar] Then shred it. 544 00:19:26,100 --> 00:19:28,000 {\an8}[Cesar] Avocado... 545 00:19:28,066 --> 00:19:30,810 The shredded chicken that cooked with the salt and the onions. Got it. 546 00:19:30,834 --> 00:19:32,667 {\an8}[Cesar] Mayo... 547 00:19:32,734 --> 00:19:35,000 - garlic, onion and cilantro. - Okay. 548 00:19:35,467 --> 00:19:37,166 [Cesar] Salt, black pepper... 549 00:19:39,300 --> 00:19:40,976 - [Cesar] Chicken salad all ready. Okay. - [Guy] Okay. 550 00:19:41,000 --> 00:19:45,242 We take the arepa, split, fill with that chicken salad. 551 00:19:45,266 --> 00:19:46,843 If you wanna use fork, 552 00:19:46,867 --> 00:19:49,142 but the real arepa is with the hand. 553 00:19:49,166 --> 00:19:51,142 - It's with the hand. - It's eating with your hand and your face. 554 00:19:51,166 --> 00:19:53,367 - I was gonna eat with my foot, but... - [Cesar chuckles] 555 00:19:57,100 --> 00:20:00,643 You get the avocado working as the mayonnaise 556 00:20:00,667 --> 00:20:02,810 'cause it's nice and creamy and silky. 557 00:20:02,834 --> 00:20:04,333 But it's the arepa... 558 00:20:06,567 --> 00:20:10,142 So, it's tender on the inside and crunchy and chewy on the outside. 559 00:20:10,166 --> 00:20:13,142 Warm arepa, cool chicken salad. 560 00:20:13,166 --> 00:20:15,543 Nice contrast to the two of them. Great job. 561 00:20:15,567 --> 00:20:17,076 Reina pepiada. 562 00:20:17,100 --> 00:20:20,810 The arepa is so delicious. You can taste all the flavors. 563 00:20:20,834 --> 00:20:22,242 - Good? - Delicious. 564 00:20:22,266 --> 00:20:24,100 Teque Beach. Table number two. 565 00:20:28,467 --> 00:20:30,843 I gotta imagine that people, especially people from Venezuela, 566 00:20:30,867 --> 00:20:32,743 when they see arepita, they're like, "Wait a second." 567 00:20:32,767 --> 00:20:34,543 - Perfect for the beach. - Perfect for the beach. 568 00:20:34,567 --> 00:20:36,287 {\an8}- Thank you, chef. - [Cesar] You're welcome. 569 00:20:37,767 --> 00:20:39,343 So, that's it for this trip. 570 00:20:39,367 --> 00:20:42,867 But don't worry, there's plenty more triple D joints all over the country. 571 00:20:42,934 --> 00:20:44,343 I'll be looking for you next week. 572 00:20:44,367 --> 00:20:46,667 On Diners, Drive-ins, And Dives. 573 00:20:46,734 --> 00:20:48,743 {\an8}I like seafood. I like a lot of it. 574 00:20:48,767 --> 00:20:51,242 {\an8}I get a little fin-icky... 575 00:20:51,266 --> 00:20:52,543 {\an8}What was your favorite movie? 576 00:20:52,567 --> 00:20:54,242 {\an8}One of mine was... 577 00:20:54,266 --> 00:20:55,367 {\an8}Fin-ler on the Roof. 578 00:20:56,000 --> 00:20:57,443 {\an8}And of course you've read... 579 00:20:57,467 --> 00:20:58,567 {\an8}[both] Huckleberry Fin.