1 00:00:01,033 --> 00:00:02,333 You know, people are asking me all the time, 2 00:00:02,333 --> 00:00:04,767 "Hey, Guy, that one joint, you checked out in that one city, 3 00:00:04,767 --> 00:00:06,867 when you were doin' Triple D, how they doin'?" 4 00:00:06,867 --> 00:00:08,767 You know, I don't know. We should check it out. 5 00:00:10,767 --> 00:00:13,567 Over the years, I've seen and tasted it all... 6 00:00:13,567 --> 00:00:15,467 This is ridiculous, dude. 7 00:00:15,467 --> 00:00:17,767 ...but it turns out, it was only the beginning, 8 00:00:17,767 --> 00:00:19,967 'cause Triple D joints have been blowin' up, 9 00:00:19,967 --> 00:00:22,100 and we're goin' back to see what's cookin'. 10 00:00:23,266 --> 00:00:25,000 Like on this trip. 11 00:00:25,000 --> 00:00:26,800 It's a healthy mix of friends... 12 00:00:27,500 --> 00:00:28,300 ...family... 13 00:00:28,367 --> 00:00:29,367 This is so awesome. 14 00:00:29,367 --> 00:00:30,000 ...and pho. 15 00:00:30,000 --> 00:00:30,367 ...and pho. 16 00:00:30,367 --> 00:00:31,000 Nothin' says more yum than tendon. 17 00:00:33,367 --> 00:00:36,567 From Cuban with the one and only Cuban in NYC... 18 00:00:36,567 --> 00:00:39,000 -That's the real deal? -This is the real deal. 19 00:00:39,000 --> 00:00:42,700 [Guy] ...to shakin' beef and slurpin' soup in Cincinnati... 20 00:00:42,767 --> 00:00:45,000 Mmm, delicious, man. Great job, chef. 21 00:00:45,066 --> 00:00:48,100 ...and on the shores of North Carolina, fresh fish... 22 00:00:48,100 --> 00:00:49,767 I got these in yesterday mornin'. 23 00:00:49,767 --> 00:00:51,367 -I mean, so we're not even 24 hours? -Correct. 24 00:00:51,367 --> 00:00:52,800 ...and hush puppies... 25 00:00:52,867 --> 00:00:55,567 -This is the legendary, Sanitary Seafood... -Yeah. 26 00:00:55,567 --> 00:00:57,367 -...hush puppies, I've heard about my whole life. -I swear. 27 00:00:57,367 --> 00:00:59,700 ...I haven't had, since I was a pup... 28 00:00:59,767 --> 00:01:00,000 We have so many family memories in this place. 29 00:01:00,000 --> 00:01:01,000 We have so many family memories in this place. 30 00:01:02,667 --> 00:01:04,767 -Cheers! -[all clamoring] 31 00:01:04,767 --> 00:01:09,200 [Guy] ...familiar faces, new places, and more off the hook flavors. 32 00:01:09,266 --> 00:01:10,767 This is Triple D Nation. 33 00:01:17,967 --> 00:01:20,667 Okay, so this is a step back in time. 34 00:01:20,667 --> 00:01:22,867 I haven't been here... Let's see, when was the last time I was here... 35 00:01:22,867 --> 00:01:23,767 [bell ringing] 36 00:01:23,767 --> 00:01:25,000 ...maybe when I was 12. 37 00:01:25,000 --> 00:01:27,400 This was the thing we looked forward to the most. 38 00:01:27,467 --> 00:01:29,467 Coming down here, all the cousins. 39 00:01:29,467 --> 00:01:30,000 You can't come to Morehead City and not check it out. 40 00:01:30,000 --> 00:01:31,000 You can't come to Morehead City and not check it out. 41 00:01:31,667 --> 00:01:35,367 I remember the name being Tony's Sanitary Seafood, 42 00:01:35,367 --> 00:01:38,867 but I believe they've dropped the "Tony", and I believe it's Sanitary Fish Market. 43 00:01:38,867 --> 00:01:41,667 But still, just calling something Sanitary 44 00:01:41,667 --> 00:01:42,767 -is the craziest thing. -Sanitary? Interesting. 45 00:01:42,767 --> 00:01:43,934 But, at least, it's clean. 46 00:01:43,934 --> 00:01:45,467 [Guy] And we're gonna meet the current owner, 47 00:01:45,467 --> 00:01:47,667 who is, I think third generation, come on. 48 00:01:47,667 --> 00:01:48,667 [Hunter Fieri] This is gonna be awesome. 49 00:01:49,867 --> 00:01:51,400 [Jeff Garner] Two minutes on a tuna! 50 00:01:51,467 --> 00:01:53,800 Fresh fried shrimp for y'all, as well. 51 00:01:53,867 --> 00:01:55,166 [Jeff] Soft crab up. 52 00:01:55,166 --> 00:01:56,667 {\an8}[man] Comin' down here, uh, bein' right here on the water, 53 00:01:56,667 --> 00:01:58,700 {\an8}you... You know you're always gonna get great seafood. 54 00:01:58,767 --> 00:02:00,000 {\an8}[Jeff] Fish and chips up! 55 00:02:00,000 --> 00:02:00,066 {\an8}[Jeff] Fish and chips up! 56 00:02:00,066 --> 00:02:01,000 {\an8}It's just iconic, uh, nothing has changed. 57 00:02:02,767 --> 00:02:04,567 {\an8}[Guy] Certainly not since I was a kid, 58 00:02:04,567 --> 00:02:08,567 when we would come down to North Carolina with the entire family. 59 00:02:08,567 --> 00:02:12,166 But it goes back even further than that, to 1938, 60 00:02:12,166 --> 00:02:15,867 when owner, Jeff Garner's grandfather opened a small seafood joint. 61 00:02:15,867 --> 00:02:17,367 Tuna up! 62 00:02:17,367 --> 00:02:19,000 -[Guy] My nephew Jules... -Jules. 63 00:02:19,000 --> 00:02:20,367 -...my oldest son, Hunter. -How you doin'? Hunter. 64 00:02:20,367 --> 00:02:22,066 -Nice to meet 'ya. -All right, Jeff, I was so young 65 00:02:22,066 --> 00:02:23,100 the last time I was here. 66 00:02:23,166 --> 00:02:25,266 But I remember the wood walls, 67 00:02:25,266 --> 00:02:27,967 I remember the smell, I remember the hush puppies. 68 00:02:27,967 --> 00:02:30,000 [Jeff] Family hush puppy basket for patio. 69 00:02:30,000 --> 00:02:30,166 [Jeff] Family hush puppy basket for patio. 70 00:02:30,166 --> 00:02:31,000 The hush puppies are just unbelievable. 71 00:02:32,467 --> 00:02:35,767 {\an8}One of the most important thing about havin' a seashore dinner is the hush puppies. 72 00:02:37,367 --> 00:02:42,467 {\an8}Sugar, salt, pinch a soda, eggs, buttermilk and water, 73 00:02:43,500 --> 00:02:45,967 cornmeal, I'm just gonna mix this up. 74 00:02:45,967 --> 00:02:49,467 So you want it to be wet, not so wet that it's runny. 75 00:02:49,467 --> 00:02:53,467 Let this set up, we're gonna refrigerate it. Let it sit for about 30 minutes. 76 00:02:53,467 --> 00:02:54,667 And then we'll be ready to go to the fryer. 77 00:03:01,400 --> 00:03:03,667 Appetizer hush puppy, table 21. 78 00:03:03,667 --> 00:03:06,400 This is the legendary, Sanitary Seafood 79 00:03:06,467 --> 00:03:08,066 -hush puppies I've heard about my whole life. -I swear. 80 00:03:08,066 --> 00:03:09,900 -Uh-huh! -I swear we would get these, 81 00:03:09,967 --> 00:03:12,667 and I would be so full on these by the time dinner got there. 82 00:03:12,667 --> 00:03:14,867 That I know my parents didn't order me a real dinner. 83 00:03:14,867 --> 00:03:16,400 [waiter] Hush puppies. 84 00:03:16,400 --> 00:03:20,200 Hush puppies were amazing. Not too fried, not too breaded, but great flavor. 85 00:03:20,266 --> 00:03:22,266 Very light and fluffy on the inside. 86 00:03:22,266 --> 00:03:23,667 I'd fill up on the hush puppies, 87 00:03:23,667 --> 00:03:25,900 and probably not have enough room for my entree. 88 00:03:25,967 --> 00:03:27,767 [man 2] I didn't know they didn't served anything but hush puppies. 89 00:03:27,767 --> 00:03:29,266 I learned later, 90 00:03:29,266 --> 00:03:30,000 that the parents were eating shrimp and other things down at the end. 91 00:03:30,000 --> 00:03:31,000 that the parents were eating shrimp and other things down at the end. 92 00:03:32,700 --> 00:03:34,266 [Jeff] Flounder and shrimp up! 93 00:03:34,266 --> 00:03:37,367 -This is our traditional fresh flounder and fried shrimp. -Okay. 94 00:03:37,367 --> 00:03:40,266 So when you say, "Fresh", it's comin' off the boat, how long ago was it caught? 95 00:03:40,266 --> 00:03:43,166 Absolutely, I got these in yesterday mornin', so I got it then. 96 00:03:43,166 --> 00:03:45,166 -I mean, so we're not even 24 hours? -Correct. 97 00:03:45,166 --> 00:03:46,400 -That's fresh. -Fantastic! 98 00:03:46,467 --> 00:03:48,700 [Jeff] We start with our ocean caught flounder. 99 00:03:48,767 --> 00:03:49,867 So know we're gonna fillet him... 100 00:03:53,667 --> 00:03:55,400 ...and that's a fillet. 101 00:03:55,467 --> 00:03:57,800 And we're also gonna have some shrimp. 102 00:03:57,867 --> 00:04:00,000 So the first step here is gonna be to get the heads off of the shrimp. 103 00:04:00,000 --> 00:04:00,767 So the first step here is gonna be to get the heads off of the shrimp. 104 00:04:00,767 --> 00:04:01,000 Peel the first section off, pinch the first section off. 105 00:04:04,166 --> 00:04:07,000 Cut it down the back, now de-vein it, it's ready to go. 106 00:04:07,066 --> 00:04:10,400 We got our flounder that's ready to go to cracker meal, 107 00:04:11,266 --> 00:04:12,667 and we have our shrimp. 108 00:04:13,767 --> 00:04:15,667 We're gonna fry 'em up, and they'll be ready to go. 109 00:04:19,600 --> 00:04:20,967 Add our shrimp. 110 00:04:21,767 --> 00:04:24,266 So now we're gonna make our spice rub for our flounder and shrimp. 111 00:04:24,266 --> 00:04:30,000 Paprika, granulated garlic, cayenne pepper, granulated onion, salt, pepper, 112 00:04:30,000 --> 00:04:30,700 Paprika, granulated garlic, cayenne pepper, granulated onion, salt, pepper, 113 00:04:30,767 --> 00:04:31,000 and we're gonna season it. 114 00:04:32,567 --> 00:04:35,467 Fried flounder and shrimp combination fresh from the ocean. 115 00:04:35,467 --> 00:04:37,100 [waiter] Fried flounder. 116 00:04:37,100 --> 00:04:38,467 [Guy] Is flounder the number one seller? 117 00:04:38,467 --> 00:04:40,166 Our flounder and shrimp combination is. 118 00:04:40,166 --> 00:04:41,367 -That's it! -That is... That's it! 119 00:04:41,367 --> 00:04:43,000 That's what this place was built on, right there. 120 00:04:43,000 --> 00:04:46,967 And the flounder and shrimp were fresh out of the ocean, so very, very good. 121 00:04:46,967 --> 00:04:50,567 Very light breaded, had great seasoning on it, too, but not overwhelming. 122 00:04:50,567 --> 00:04:52,367 [cook] Got three fish and chips up! 123 00:04:52,367 --> 00:04:54,800 How many different types of fish are you guys bringin' in on the regular? 124 00:04:54,867 --> 00:04:57,600 [Jeff] Probably a dozen types throughout the year of fish that rotate 125 00:04:57,667 --> 00:04:59,166 -in spots through the season. -And so you're rotatin' the menu, too? 126 00:04:59,166 --> 00:05:00,000 Yeah, whatever's in season. 127 00:05:00,000 --> 00:05:00,467 Yeah, whatever's in season. 128 00:05:01,400 --> 00:05:03,467 I got two minutes on the sea bass. 129 00:05:03,467 --> 00:05:07,667 [Jeff] There are families that come here that are third and fourth generations. 130 00:05:07,667 --> 00:05:10,567 They come every year, and we see a lotta the same faces. 131 00:05:10,567 --> 00:05:12,166 Shrimp salad in the window! 132 00:05:12,166 --> 00:05:14,467 I've had relatives coming to this place for years, 133 00:05:14,467 --> 00:05:17,100 my first time here, so I'm glad I got to experience it. 134 00:05:18,600 --> 00:05:20,166 [Jeff] Parmesan wahoo and sweet potatoes! 135 00:05:20,166 --> 00:05:22,066 This is so awesome. 136 00:05:22,066 --> 00:05:27,266 It has that same nostalgic... You're by the water... Long tables... Tons of food. 137 00:05:27,266 --> 00:05:28,867 Order up! 138 00:05:28,867 --> 00:05:30,000 Thank you, so much. This was a, uh, this... One, to share it with my kids. 139 00:05:30,000 --> 00:05:31,000 Thank you, so much. This was a, uh, this... One, to share it with my kids. 140 00:05:32,266 --> 00:05:37,300 Two, to have my parents come back, and we have so many family memories in this place. 141 00:05:37,367 --> 00:05:38,667 -That's great! -And I think you probably hear that 142 00:05:38,667 --> 00:05:40,500 from everybody that come back or lives here. 143 00:05:40,567 --> 00:05:42,667 But, uh, you takin' the time to share it with us 144 00:05:42,667 --> 00:05:44,066 {\an8}-is really awesome, so-- -Yeah, thank you, very much. 145 00:05:46,700 --> 00:05:48,300 {\an8}[Guy] Comin' up in New York City... 146 00:05:48,367 --> 00:05:50,467 {\an8}This amount goes in and the rest I drink. 147 00:05:50,467 --> 00:05:52,066 {\an8}That's the way it should be. 148 00:05:52,066 --> 00:05:54,500 {\an8}...enough oxtail and arroz con boil... 149 00:05:54,567 --> 00:05:55,500 {\an8}Two people eat this? 150 00:05:55,567 --> 00:05:56,867 {\an8}[Guy] ...to feed an army. 151 00:05:56,867 --> 00:05:59,166 {\an8}-So-- -Two Cubans, seven regular people. 152 00:06:04,200 --> 00:06:07,867 {\an8}So I'm here in Queens, New York, lookin' for some outrageous Cuban food. 153 00:06:07,867 --> 00:06:09,300 I gotta call in the authorities. 154 00:06:09,367 --> 00:06:12,200 One of my buddies has got the lowdown on the culinary showdown. 155 00:06:12,266 --> 00:06:15,400 So I ring up Carl Ruiz, fantastic Cuban chef, here in New York, 156 00:06:15,467 --> 00:06:17,066 we call him the Cuban. 157 00:06:17,066 --> 00:06:21,400 That was in 2011, with my buddy, an amazing chef, Carl the Cuban, 158 00:06:21,467 --> 00:06:24,867 who we lost, unfortunately, in 2019. 159 00:06:24,867 --> 00:06:27,200 -What's this place called? -Ricon Criollo. 160 00:06:27,266 --> 00:06:28,934 -And it's the bomb? -Legit! 161 00:06:28,934 --> 00:06:30,960 [Guy] And even though Carl's not here to enjoy this place anymore, 162 00:06:30,960 --> 00:06:31,000 [Guy] And even though Carl's not here to enjoy this place anymore, 163 00:06:32,467 --> 00:06:36,567 they're still dishin' out authentic Cuban meals, he would be proud of. 164 00:06:36,567 --> 00:06:37,767 Let's check it out. 165 00:06:39,767 --> 00:06:41,767 Vaca frita con tostones! 166 00:06:42,767 --> 00:06:45,100 -How's the food? -Amazing. 167 00:06:45,166 --> 00:06:49,166 Rincon Criollo, that little nook in the city where's everybody's family. 168 00:06:49,166 --> 00:06:50,367 The food is decadent. 169 00:06:50,367 --> 00:06:51,934 [Rudy Acosta] Pork tenderloin. 170 00:06:51,934 --> 00:06:55,767 {\an8}After I saw Guy had been over here, I had to come and try the Cuban food. 171 00:06:55,834 --> 00:06:57,567 {\an8}It's the only one that compares to the food 172 00:06:57,567 --> 00:06:59,467 {\an8}that I used to have in Miami from my own mother. 173 00:06:59,467 --> 00:07:00,960 {\an8}Cuban food is incredible. A lotta spices, a lotta flavor. 174 00:07:00,960 --> 00:07:01,000 {\an8}Cuban food is incredible. A lotta spices, a lotta flavor. 175 00:07:03,066 --> 00:07:05,967 Sweet, savory, they cover all bases. 176 00:07:05,967 --> 00:07:07,600 [Guy] And the recipes at this place 177 00:07:07,667 --> 00:07:11,000 were pulled straight from Rudy Acosta's family cookbook. 178 00:07:11,000 --> 00:07:15,367 My grandfather's youngest brothers opened up in May of 1976. 179 00:07:15,367 --> 00:07:18,200 {\an8}I got involved when I was 11 years old. 180 00:07:18,266 --> 00:07:20,600 {\an8}[Guy] And now he's runnin' it with his mom and sister. 181 00:07:22,266 --> 00:07:25,967 {\an8}-How would you describe Cuban food? -Very seasoned, not spicy. 182 00:07:25,967 --> 00:07:28,166 There's nothing in the restaurant that disappoints. 183 00:07:28,166 --> 00:07:30,960 The food is phenomenal. It is traditional Cuban cuisine. 184 00:07:30,960 --> 00:07:31,000 The food is phenomenal. It is traditional Cuban cuisine. 185 00:07:31,467 --> 00:07:32,767 All right, chef, what are we gonna make? 186 00:07:32,834 --> 00:07:34,000 We're gonna make a arroz con pollo. 187 00:07:34,066 --> 00:07:35,000 [Guy] Rice with chicken. 188 00:07:35,066 --> 00:07:36,767 And this is the one dish, in particular, 189 00:07:36,834 --> 00:07:40,266 that you say you can really judge a great Cuban restaurant by. 190 00:07:40,266 --> 00:07:44,667 Arroz con pollo, every part of Cuba has a different way of making it. 191 00:07:44,734 --> 00:07:48,066 Carl the Cuban, he was the, uh, Cuban food police, right? 192 00:07:48,066 --> 00:07:50,200 He was here to make sure that everything was legit. 193 00:07:50,266 --> 00:07:53,166 He was one of our customers since he was born. 194 00:07:53,166 --> 00:07:55,367 First thing we do is we're gonna add some extra virgin olive oil. 195 00:07:55,367 --> 00:07:57,567 -Add in our chicken. -[Guy] A whole chicken, bones and everything? 196 00:07:57,567 --> 00:07:59,133 Bones and everything. 197 00:07:59,133 --> 00:08:00,767 -[Guy] Then you hit in just some regular Spanish onion. -[Rudy] Correct. 198 00:08:00,834 --> 00:08:00,960 [Guy] Then you go with some green bell pepper. 199 00:08:00,960 --> 00:08:01,000 [Guy] Then you go with some green bell pepper. 200 00:08:02,166 --> 00:08:03,600 That's the make it or break it ingredient. 201 00:08:03,667 --> 00:08:05,667 We're actually gonna add a couple a more key ingredients... 202 00:08:05,734 --> 00:08:07,166 -[Guy] Okay. -...which is our tomato sauce, 203 00:08:07,166 --> 00:08:09,867 homemade garlic sauce, now we're gonna throw in some white wine. 204 00:08:09,934 --> 00:08:11,967 -[Guy] And you have a cooking wine that you guys use? -[Rudy] Correct. 205 00:08:11,967 --> 00:08:14,867 My great uncle says this is what we gotta use, can't use anything else. 206 00:08:14,867 --> 00:08:17,934 Now we're gonna go ahead and follow up with, uh, a nice bottle of beer. 207 00:08:17,934 --> 00:08:20,266 -[Guy] Okay. -This amount goes in there, and the rest I drink. 208 00:08:20,266 --> 00:08:22,000 -[Guy] That's the way it should be. -[Carl laughing] 209 00:08:22,000 --> 00:08:24,667 Now, we're gonna go ahead and add some spices, ground bay leaf, 210 00:08:24,667 --> 00:08:26,300 cumin, white pepper, oregano. 211 00:08:26,367 --> 00:08:29,266 [Guy] The chicken base goes in. Look at the color of that! 212 00:08:29,266 --> 00:08:30,960 Now, is this dish made once a day? 213 00:08:30,960 --> 00:08:31,000 Now, is this dish made once a day? 214 00:08:31,734 --> 00:08:33,467 Not at all, this is made to order. 215 00:08:33,467 --> 00:08:35,266 This particular order's for two people. 216 00:08:35,266 --> 00:08:36,900 That's for two people? 217 00:08:36,900 --> 00:08:39,567 The way you see it cookin' right now, this same pot gets delivered to the table. 218 00:08:39,567 --> 00:08:41,867 Add par-cooked rice, and now, we're gonna add some bijol. 219 00:08:41,934 --> 00:08:43,600 Bijol? 220 00:08:43,600 --> 00:08:46,100 [Rudy] We use it to give it that nice, yellow color that the arroz con pollo has. 221 00:08:46,166 --> 00:08:47,467 -And a little bit a salt? -Yes, sir. 222 00:08:47,467 --> 00:08:48,800 [Guy] And that's all she wrote? 223 00:08:48,800 --> 00:08:50,667 Now, you're gonna take it, pop it in the oven for how long? 224 00:08:50,667 --> 00:08:51,934 -[Rudy] About 25 minutes. -[Guy] Covered? 225 00:08:51,934 --> 00:08:52,700 [Rudy] Covered, yes. 226 00:08:52,734 --> 00:08:53,867 -We're ready. -Let's see this. 227 00:08:56,000 --> 00:08:58,066 -[Carl] Look at that. -[Guy] Two people eat this? 228 00:08:58,066 --> 00:09:00,960 -So-- -Two Cubans, seven regular people. 229 00:09:00,960 --> 00:09:01,000 -So-- -Two Cubans, seven regular people. 230 00:09:01,166 --> 00:09:03,300 [Rudy] We're gonna go ahead and garnish it with some green peas, 231 00:09:03,367 --> 00:09:05,367 and some red bell pepper. 232 00:09:05,367 --> 00:09:07,166 Hey, what's up with givin' him more? 233 00:09:07,166 --> 00:09:08,667 -Cuban. -He's Cuban. 234 00:09:08,667 --> 00:09:11,400 I wouldn't believe it, except for the fact that they said it together. 235 00:09:11,467 --> 00:09:13,000 [Carl and Rudy chuckling] 236 00:09:15,266 --> 00:09:17,867 Rich, it's creamy. 237 00:09:17,867 --> 00:09:21,300 I get the chicken, I get the rice, I get a little bit of the sofrito, 238 00:09:21,367 --> 00:09:22,767 but nothing is overwhelming. 239 00:09:22,767 --> 00:09:25,367 -Not one item is taking, like, the lead in this. -[Rudy] Uh-uh. 240 00:09:25,367 --> 00:09:27,400 -That's the real deal? -This is the real deal. 241 00:09:28,667 --> 00:09:30,960 I love everything here, but my go-to's the oxtail. 242 00:09:30,960 --> 00:09:31,000 I love everything here, but my go-to's the oxtail. 243 00:09:31,266 --> 00:09:34,600 It's how the oxtail's supposed to be, the meat falls off the bone. 244 00:09:34,667 --> 00:09:36,367 [waiter 2] Octail, rabo encendido. 245 00:09:36,367 --> 00:09:37,634 Rabo encendido. 246 00:09:37,667 --> 00:09:40,266 [man 3] Oxtail stew with a nice red wine tomato sauce. 247 00:09:41,500 --> 00:09:43,166 And it all starts with the sofrito. 248 00:09:43,166 --> 00:09:47,000 We'll throw the green bell peppers in here. We're gonna throw some onions in here. 249 00:09:47,000 --> 00:09:50,000 Some olives, we're gonna get some garlic sauce in here, 250 00:09:50,066 --> 00:09:54,500 some tomato paste, okay, so we're gonna blend this up here. 251 00:09:54,567 --> 00:09:57,400 Now, we're gonna go ahead and add sofrito here to the oxtail. 252 00:09:57,467 --> 00:10:00,960 Go ahead and add our red wine, nice chicken base, ground bay leaf, 253 00:10:00,960 --> 00:10:01,000 Go ahead and add our red wine, nice chicken base, ground bay leaf, 254 00:10:01,467 --> 00:10:05,667 ground cumin, white pepper, oregano and salt. 255 00:10:05,667 --> 00:10:09,934 White wine. We've been using this cooking wine since 1976. 256 00:10:09,934 --> 00:10:11,400 I have no idea what it is, but it works. 257 00:10:11,467 --> 00:10:13,667 We're gonna go ahead and add some water here, yep. 258 00:10:13,667 --> 00:10:15,000 Cook it up for about two hours. 259 00:10:15,000 --> 00:10:17,767 Let it get nice and tender, and it'll be ready. 260 00:10:17,834 --> 00:10:20,567 And this we're gonna pair up with our moros rice, arroz moros. 261 00:10:21,100 --> 00:10:22,166 Oxtail up! 262 00:10:22,166 --> 00:10:24,400 It's very juicy, it's very succulent. 263 00:10:24,467 --> 00:10:26,500 The meat and the sauce kinda covalence together, 264 00:10:26,567 --> 00:10:29,200 and really bring out this richness and savoriness. 265 00:10:29,266 --> 00:10:30,960 It's sweet but it's very savory, as well. It's just also so delicious. 266 00:10:30,960 --> 00:10:31,000 It's sweet but it's very savory, as well. It's just also so delicious. 267 00:10:34,467 --> 00:10:37,834 We're hangin' out in Queens, New York, tryin' some off the hook Cuban food. 268 00:10:37,834 --> 00:10:39,266 -You can't get enough of it. -Yeah. 269 00:10:39,266 --> 00:10:41,100 You gotta come back, 'cause next up... 270 00:10:41,100 --> 00:10:43,734 -Ropa vieja means old clothes. -Old, torn clothes. 271 00:10:43,734 --> 00:10:44,734 {\an8}[waiter 3] Chicharron de pollo. 272 00:10:44,734 --> 00:10:46,867 {\an8}At Rincon Criollo... Did I say it right? 273 00:10:46,867 --> 00:10:48,600 {\an8}-Yo-yo, like a yo-yo. -Cri-yo-yo! 274 00:10:50,467 --> 00:10:52,734 {\an8}Welcome back to Triple D, here we are in Queens, New York, 275 00:10:52,734 --> 00:10:54,400 {\an8}hangin' out with my buddy, Carl the Cuban. 276 00:10:54,467 --> 00:10:58,567 -And, uh, it's called... -[Rudy] Rincon Criollo. Rincon Criollo. 277 00:10:58,567 --> 00:11:00,667 -Crilollio? -Rincon Criollo. 278 00:11:00,667 --> 00:11:02,367 I still can't get it right! 279 00:11:02,367 --> 00:11:04,266 But no matter how you say it, 280 00:11:04,266 --> 00:11:08,600 this place has been dishin' out real deal Cuban cuisine way before I showed up. 281 00:11:08,667 --> 00:11:09,433 Mmm! 282 00:11:09,467 --> 00:11:10,667 -I can't get enough of it. -Yep! 283 00:11:10,734 --> 00:11:11,967 And that's the bad thing about it... 284 00:11:11,967 --> 00:11:13,166 -[man 4 chuckling] You're killin' me. -...is you can't 285 00:11:13,166 --> 00:11:14,967 get enough of it. 286 00:11:14,967 --> 00:11:18,781 {\an8}Right after the show aired, there was an immediate impact. We went from busy to crazy. 287 00:11:18,781 --> 00:11:18,967 {\an8}Right after the show aired, there was an immediate impact. We went from busy to crazy. 288 00:11:18,967 --> 00:11:19,000 {\an8}We got a Triple D favorite, ropa vieja! 289 00:11:21,567 --> 00:11:22,834 {\an8}I'm a ropa vieja fan. 290 00:11:22,834 --> 00:11:25,567 {\an8}If you know Cuban food, you know ropa vieja. 291 00:11:25,567 --> 00:11:27,166 -It means old clothes. -Old, torn clothes. 292 00:11:27,166 --> 00:11:28,667 -Actual shredded beef. -Shredded beef. 293 00:11:28,667 --> 00:11:31,767 [Rudy] A little bit a oil in there, I'm gonna throw some onions in here. 294 00:11:31,767 --> 00:11:35,834 Now the green bell pepper which is completely indigenous to the Cuban style a food. 295 00:11:35,834 --> 00:11:37,166 Correct. 296 00:11:37,166 --> 00:11:39,033 -We got some garlic sauce in there. -I love the garlic sauce. 297 00:11:39,033 --> 00:11:40,934 Go ahead and put half a bottle a white wine. 298 00:11:40,934 --> 00:11:43,266 Put the plum tomatoes in there. 299 00:11:43,266 --> 00:11:46,166 -We're gonna go ahead and add our spices, ground bay leaf... -[Guy] Okay. 300 00:11:46,166 --> 00:11:48,781 ...black pepper, oregano, add our chicken base scoop. 301 00:11:48,781 --> 00:11:49,000 ...black pepper, oregano, add our chicken base scoop. 302 00:11:50,066 --> 00:11:53,066 -Tomato paste. -[Guy] Goin' big with the tomato paste. 303 00:11:53,066 --> 00:11:55,166 You put a whole number ten can, practically. 304 00:11:55,166 --> 00:11:58,467 [Rudy] Last is our ketchup. This give it that nice, sweet touch. 305 00:11:58,467 --> 00:12:00,467 I've made a lotta Cuban food, my friend, 306 00:12:00,467 --> 00:12:02,767 -I have never put ketchup in it. -Never put ketchup in it. 307 00:12:02,767 --> 00:12:04,600 This is what gives it the nice sweetness. 308 00:12:04,667 --> 00:12:08,166 We're gonna go ahead and let this simmer for about a good 20 minutes. 309 00:12:08,166 --> 00:12:10,867 We're gonna go ahead and get the, uh, beef ready to be shredded. 310 00:12:10,934 --> 00:12:12,567 And that juice is gonna go in the sauce, too? 311 00:12:12,567 --> 00:12:15,500 -This meat stock here's gonna go right into our sauce. Yeah. -Oh, that's nice. 312 00:12:15,567 --> 00:12:18,781 And, I mean, literally, shreds apart, and that's why it looks like old clothes. 313 00:12:18,781 --> 00:12:19,000 And, I mean, literally, shreds apart, and that's why it looks like old clothes. 314 00:12:19,266 --> 00:12:21,033 [Rudy] Correct. 315 00:12:22,467 --> 00:12:25,200 [Guy] It's like bein' right at the rim of the volcano in Flavortown, man. 316 00:12:25,266 --> 00:12:27,934 Look at that thing! Now, how long's this gonna go together before we get to eat it? 317 00:12:27,934 --> 00:12:29,066 Good 30 minutes. 318 00:12:31,467 --> 00:12:34,166 [Guy] The meat really, really holds onto the sauce. 319 00:12:34,166 --> 00:12:35,734 And then you get the texture of the meat. 320 00:12:37,734 --> 00:12:39,100 -Look at how juicy it is. -[Rudy] Yeah. 321 00:12:40,467 --> 00:12:42,367 [mumbling] 322 00:12:44,867 --> 00:12:46,367 There you go. 323 00:12:46,367 --> 00:12:47,066 I'll be back. 324 00:12:47,600 --> 00:12:48,781 [Rudy] Ropa Vieja! 325 00:12:48,781 --> 00:12:49,000 [Rudy] Ropa Vieja! 326 00:12:49,166 --> 00:12:52,367 Nobody makes it like Rincon Criollo, the saucisson you get here, 327 00:12:52,367 --> 00:12:54,266 the flavor is like no other. 328 00:12:54,266 --> 00:12:56,867 [Rudy] Oxtails ready! Two chicharron de pollo's comin' up. 329 00:12:56,934 --> 00:12:59,066 It's fried chicken like you've never had it. 330 00:12:59,066 --> 00:13:00,367 Chicharron de pollo. 331 00:13:01,667 --> 00:13:03,500 So we're gonna start off with just some simple lime juice 332 00:13:03,567 --> 00:13:05,033 that we're gonna pour on top here. 333 00:13:05,033 --> 00:13:09,400 Garlic powder, our chicken base, now we're gonna add in our oregano, 334 00:13:09,467 --> 00:13:14,367 some salt, some extra lemon juice, and let it soak it, yeah, 335 00:13:14,367 --> 00:13:16,166 then we're ready to throw it in the oven. 336 00:13:16,867 --> 00:13:18,781 All right, chicken's ready. 337 00:13:18,781 --> 00:13:18,934 All right, chicken's ready. 338 00:13:18,934 --> 00:13:19,000 And then we're go ahead and deep fry it once we get the order. 339 00:13:21,934 --> 00:13:22,567 We're good to go. 340 00:13:24,400 --> 00:13:25,834 Raw onions on here. 341 00:13:26,500 --> 00:13:28,100 Get a little garlic sauce. 342 00:13:28,100 --> 00:13:30,867 The garlic oil is actually just extra virgin olive oil, 343 00:13:30,934 --> 00:13:32,567 a little lime juice, and peeled garlic. 344 00:13:34,033 --> 00:13:35,033 [waiter 2] Chicharron de pollo. 345 00:13:35,033 --> 00:13:37,100 It's just seasoned so beautifully. 346 00:13:37,166 --> 00:13:40,734 The flavors are just incredible, juicy, moist. 347 00:13:40,734 --> 00:13:45,266 It's sort of caressed in the pot with the flavors, and not just deep fried. 348 00:13:45,266 --> 00:13:47,367 All right, guys, it's gettin' busy out there, let's roll! 349 00:13:47,367 --> 00:13:48,467 [Rudy] Vaca frita ready! 350 00:13:49,166 --> 00:13:50,166 What do you say, adios? 351 00:13:50,166 --> 00:13:51,367 Hasta luego. 352 00:13:51,367 --> 00:13:52,567 You got that right. 353 00:13:56,200 --> 00:13:57,200 And comin' up... 354 00:13:57,200 --> 00:13:59,367 I don't know that I've ever seen head cheese. 355 00:13:59,367 --> 00:14:01,567 ...a Vietnamese joint in Cincinnati... 356 00:14:01,567 --> 00:14:03,667 How long is the line to get into this joint on a Saturday? 357 00:14:03,734 --> 00:14:05,400 ...servin' so much soup... 358 00:14:05,467 --> 00:14:07,567 {\an8}-About an hour and a half. Yeah. -No! 359 00:14:07,567 --> 00:14:09,266 {\an8}...they had to switch up spots. 360 00:14:09,266 --> 00:14:10,767 {\an8}Pho tai, nam at the window. 361 00:14:13,100 --> 00:14:15,467 {\an8}So I'm here in Cincinnati, Ohio, at the Findlay Outdoor Market, 362 00:14:15,467 --> 00:14:18,000 {\an8}now, this is the oldest market in the state of Ohio. 363 00:14:18,066 --> 00:14:21,767 {\an8}It opened in 1852, and it's been runnin' ever since. 364 00:14:21,834 --> 00:14:27,367 And when I was there in 2014, I found a place dishin' out phenomenal pho. 365 00:14:27,367 --> 00:14:30,000 Since then, the marketplace got too small, 366 00:14:30,066 --> 00:14:32,567 so they moved across the street to their own joint. 367 00:14:32,567 --> 00:14:34,667 Right here, at Pho Lang Thang. 368 00:14:37,000 --> 00:14:39,834 {\an8}If you come to Cincinnati, definitely come to Pho Lang Thang. 369 00:14:39,834 --> 00:14:41,667 {\an8}It's just a whole experience, itself. 370 00:14:41,667 --> 00:14:41,884 {\an8}I have thit nuong at the window. 371 00:14:41,884 --> 00:14:42,000 {\an8}I have thit nuong at the window. 372 00:14:43,266 --> 00:14:46,834 {\an8}This is just very authentic food, really takes me back home. 373 00:14:46,834 --> 00:14:48,600 Grilled pork chop, had to have beans. 374 00:14:49,200 --> 00:14:51,266 The food is amazing. 375 00:14:51,266 --> 00:14:56,867 When I saw Duy on Triple D, I loved the beard. I mean, he looks a little different now. 376 00:14:56,867 --> 00:15:01,100 {\an8}[Guy] I'll say, but while chef Duy Nguyen may have changed his look, 377 00:15:01,166 --> 00:15:04,467 {\an8}he hasn't changed any of the family recipes he's been makin' 378 00:15:04,467 --> 00:15:07,867 {\an8}with the help of his brother, Bao and buddy, Mike Dew. 379 00:15:07,934 --> 00:15:11,884 {\an8}I'm actually American, born here, but my folks are from Vietnam. 380 00:15:11,884 --> 00:15:11,967 {\an8}I'm actually American, born here, but my folks are from Vietnam. 381 00:15:11,967 --> 00:15:12,000 {\an8}We've always had a lot of fun playing with food. 382 00:15:13,767 --> 00:15:15,834 {\an8}We've been able to introduce new Vietnamese dishes 383 00:15:15,834 --> 00:15:18,066 {\an8}to this region that people have never really seen before. 384 00:15:18,066 --> 00:15:19,834 [Bao] Pho tai, nam at the window. 385 00:15:19,834 --> 00:15:21,333 The soup is amazing. 386 00:15:21,333 --> 00:15:23,867 Everybody talked about the pho, that was the first thing that we got. 387 00:15:23,867 --> 00:15:24,734 [waiter 3] Beef pho. 388 00:15:27,266 --> 00:15:28,333 So where are we gonna start? 389 00:15:28,333 --> 00:15:29,567 -We're gonna start off with the bones. -Okay. 390 00:15:30,400 --> 00:15:32,300 -So oxtail. -Oxtail. 391 00:15:32,367 --> 00:15:34,367 -We got some femur bones. -Wow! 392 00:15:34,367 --> 00:15:36,567 [Duy] Next up, we add our brisket to it. 393 00:15:36,567 --> 00:15:39,200 -So we take our beef scraps, toss it it in there, as well. -[Guy] Okay. 394 00:15:39,266 --> 00:15:41,884 Kosher salt in there, from here we add the water, then let it simmer. 395 00:15:41,884 --> 00:15:42,000 Kosher salt in there, from here we add the water, then let it simmer. 396 00:15:44,467 --> 00:15:45,667 It takes about three hours. 397 00:15:46,667 --> 00:15:47,967 I'm gonna pull out the brisket. 398 00:15:47,967 --> 00:15:49,934 It's like bobbin' for brisket. 399 00:15:49,934 --> 00:15:51,834 Now, we're gonna drop, uh, the tendon in. 400 00:15:51,834 --> 00:15:54,667 Nothin' says more yum, than tendon. 401 00:15:54,734 --> 00:15:56,934 -Let it sit in there overnight. -Next step. 402 00:15:56,934 --> 00:16:01,000 [Duy] Roasted onions, roasted ginger, roasted spices, 403 00:16:01,000 --> 00:16:03,467 and the cinnamon, as well, too. 404 00:16:03,467 --> 00:16:07,266 -Sugar, kosher salt, rock sugar, rock candy. -Rock sugar? 405 00:16:07,266 --> 00:16:09,667 A little bit of mushroom seasoning and MSG. 406 00:16:09,734 --> 00:16:11,884 -Top back on, come back three hours later ready to plate it. -[Guy] Kay. 407 00:16:11,884 --> 00:16:12,000 -Top back on, come back three hours later ready to plate it. -[Guy] Kay. 408 00:16:13,567 --> 00:16:15,667 -[Duy] Fresh pho noodles. -[Guy] It's just a rice noodle. 409 00:16:15,667 --> 00:16:18,100 -Yep! About 30 seconds or so. -[Guy] Got it. 410 00:16:18,166 --> 00:16:19,667 Start placing the meat in. 411 00:16:19,667 --> 00:16:25,367 First we go with, uh, brisket, and then we got our meatballs, tripe, 412 00:16:25,367 --> 00:16:28,867 -some tendon, and, uh, we got our rare eye round. Yep! -[Guy] Eye-of-round. 413 00:16:28,867 --> 00:16:33,000 [Duy] A little bit of white onions, green onions, some cilantro, as well. 414 00:16:33,066 --> 00:16:35,100 -[Guy] Got it. -And then, ladle the broth on. 415 00:16:38,934 --> 00:16:40,166 That's outstanding. 416 00:16:43,200 --> 00:16:44,000 Mmm! 417 00:16:44,867 --> 00:16:46,600 Tender noodles, great meatball, 418 00:16:46,667 --> 00:16:48,567 I think that there's so many components to it. 419 00:16:50,100 --> 00:16:52,367 The balance is great, the flavors are subtle. 420 00:16:54,500 --> 00:16:56,266 It's delicious, man. Great job, chef. 421 00:16:57,266 --> 00:16:59,100 [waiter 3] Pho tai, nam, table 13. 422 00:16:59,166 --> 00:17:04,667 Typically I get the pho ga, and add a side order of the wings. 423 00:17:04,734 --> 00:17:06,934 Nuoc mam wings at the window. 424 00:17:06,934 --> 00:17:09,200 Uh, nuoc mam wings are probably one of my favorite. 425 00:17:09,266 --> 00:17:10,467 Sauce in the nuoc mam wings. 426 00:17:10,467 --> 00:17:11,884 The wings are great. There's just really good marinade. 427 00:17:11,884 --> 00:17:12,000 The wings are great. There's just really good marinade. 428 00:17:12,266 --> 00:17:14,667 I think that's some of the magic in the secret sauce. 429 00:17:16,567 --> 00:17:19,000 To make our nuoc mam wings, first, we brine 'em overnight 430 00:17:19,000 --> 00:17:24,100 in garlic, soy sauce, fish sauce, sugar, black pepper and lemon grass. 431 00:17:24,100 --> 00:17:28,266 We add a little bit a water, whisk it up, and then brine the wings in them overnight. 432 00:17:29,367 --> 00:17:32,667 Once the wings are brined, we lay it out on a rack, 433 00:17:32,667 --> 00:17:35,200 and bake it off, 400 degrees for 20 minutes. 434 00:17:37,000 --> 00:17:38,467 Drop six in a basket... 435 00:17:39,266 --> 00:17:40,500 Nuoc mam wings goin' down. 436 00:17:43,767 --> 00:17:45,500 ...pull 'em out, toss 'em in the wing sauce, 437 00:17:45,500 --> 00:17:51,567 which is water, sugar, honey, oyster sauce, fish sauce, and lime juice. 438 00:17:51,567 --> 00:17:55,867 Add some ginger, garlic, Thai chilis, top it off with a corn starch slurry, 439 00:17:55,867 --> 00:17:57,767 heat it up, and then we're gonna blend it. 440 00:18:02,166 --> 00:18:04,000 I need two wings for table 12. 441 00:18:04,066 --> 00:18:08,100 I love the wings. The sauce on 'em, bit of spiciness to add to the sweetness. 442 00:18:08,100 --> 00:18:09,467 It's really nice. 443 00:18:09,467 --> 00:18:11,884 They're super flavorful. A nice crisp to it, really enjoy it. 444 00:18:11,884 --> 00:18:12,000 They're super flavorful. A nice crisp to it, really enjoy it. 445 00:18:12,667 --> 00:18:16,100 We had the wings, we had the bo luc lac, which is the steak. 446 00:18:16,100 --> 00:18:17,834 Bo luc lac. 447 00:18:17,834 --> 00:18:19,133 One of the new things that they have, 448 00:18:19,133 --> 00:18:21,934 the shake and beef is now one that I get pretty frequently. 449 00:18:22,467 --> 00:18:23,834 Oh, I love it. 450 00:18:23,834 --> 00:18:27,000 For our bo luc lac, we start off with a cubed, ragu plank steak. 451 00:18:27,066 --> 00:18:30,567 Marinate it with soy sauce, oyster sauce, garlic, 452 00:18:30,567 --> 00:18:32,834 shallots, sugar, and black pepper. 453 00:18:32,834 --> 00:18:36,667 We mix that all up. Add our steak to it, let it marinate overnight. 454 00:18:36,667 --> 00:18:39,500 We start off with a really hot pan, get the oil sizzlin', 455 00:18:39,567 --> 00:18:41,567 and then we toss in the cubed plank steak. 456 00:18:41,567 --> 00:18:41,884 We toss it a few times because the name translates to shake and beef. 457 00:18:41,884 --> 00:18:42,000 We toss it a few times because the name translates to shake and beef. 458 00:18:46,166 --> 00:18:48,100 Add a little bit of the marinade sauce to it, 459 00:18:48,166 --> 00:18:50,000 and once it hits at medium-rare, it's ready to plate. 460 00:18:51,567 --> 00:18:53,233 [Bao] Plating the bo luc lac's! 461 00:18:53,233 --> 00:18:56,767 The beef is really good. It has a really nice, slightly sweet light sauce on it. 462 00:18:56,834 --> 00:18:58,600 Super tender cuts of meat. 463 00:18:58,667 --> 00:19:00,266 I have it every time I come. 464 00:19:00,266 --> 00:19:03,367 You can come here once, get the steak. Next time, wings, the soup. 465 00:19:03,367 --> 00:19:04,367 There's somethin' for everybody. 466 00:19:04,367 --> 00:19:06,000 Got a pork banh mi! 467 00:19:06,000 --> 00:19:09,200 I've eaten a lot of banh mi, but I don't know that I've ever seen head cheese. 468 00:19:10,266 --> 00:19:11,333 That's great. 469 00:19:11,367 --> 00:19:11,884 This is, like, probably the favorite in my family. 470 00:19:11,884 --> 00:19:12,000 This is, like, probably the favorite in my family. 471 00:19:14,367 --> 00:19:15,667 Mmm! 472 00:19:15,734 --> 00:19:16,967 Think I'm having the knee. 473 00:19:16,967 --> 00:19:18,734 -[Duy] I need the two wings. -Comin' right up. 474 00:19:18,734 --> 00:19:20,567 Two banh mi chay's in the window. 475 00:19:20,567 --> 00:19:22,600 Triple D comin' through Cincinnati, has been great. 476 00:19:22,667 --> 00:19:23,600 Phew! 477 00:19:23,667 --> 00:19:25,500 Have you been here before? 478 00:19:25,567 --> 00:19:27,734 How long is the line to get into this joint on a Saturday? 479 00:19:27,734 --> 00:19:29,066 Uh, about an hour and a half. 480 00:19:29,066 --> 00:19:30,734 -No! -Yeah. 481 00:19:30,767 --> 00:19:34,266 {\an8}We thought we were already busy. We didn't realize that it could be even busier. 482 00:19:34,266 --> 00:19:36,100 {\an8}The business seemed to, at least, double. 483 00:19:36,166 --> 00:19:37,734 {\an8}[Mike Dew] We moved right across the street from Findlay Market 484 00:19:37,734 --> 00:19:39,400 {\an8}to a much larger space. 485 00:19:39,467 --> 00:19:41,884 The growth is beyond, you know, any of our wildest dreams. 486 00:19:41,884 --> 00:19:42,000 The growth is beyond, you know, any of our wildest dreams. 487 00:19:43,000 --> 00:19:46,000 [woman] Pho Lang Thang's first location was pretty small, 488 00:19:46,066 --> 00:19:48,467 coming into the new location was just really surreal. 489 00:19:48,467 --> 00:19:51,767 If you don't get here right when they open, you're gonna have a bit of a wait. 490 00:19:51,767 --> 00:19:53,166 You gotta come to Pho Lang Thang. 491 00:19:54,934 --> 00:19:56,166 We got a bunch a tickets coming in. 492 00:19:56,166 --> 00:19:57,867 Vaca frita con tostones! 493 00:19:57,867 --> 00:19:59,467 [Guy] That's it for this road trip, and don't you worry... 494 00:19:59,467 --> 00:20:01,600 Can't forget about y'all over here. 495 00:20:01,667 --> 00:20:03,467 Gotta banh mi for the Triple D Nation. 496 00:20:03,467 --> 00:20:07,867 We'd get shoved down at the end, and it was pecking order of how old you were. 497 00:20:07,934 --> 00:20:08,867 [Mike] Plating the bo luc lac's! 498 00:20:09,667 --> 00:20:11,033 Lechon! 499 00:20:11,033 --> 00:20:11,884 ...there's over 1,100 joints! We got a lot more to check out. 500 00:20:11,884 --> 00:20:12,000 ...there's over 1,100 joints! We got a lot more to check out. 501 00:20:13,734 --> 00:20:15,367 -Todo salio bien? -Gracias. 502 00:20:15,367 --> 00:20:16,166 See 'ya next week. 503 00:20:23,166 --> 00:20:24,567 {\an8}Yay! 504 00:20:24,567 --> 00:20:26,066 {\an8}You didn't expect that, did 'ya? 505 00:20:27,467 --> 00:20:29,967 {\an8}It was the... It was the chicken wing that he gives with that look.