1 00:00:01,502 --> 00:00:03,168 Hey, everybody, I'm Guy Fieri and we're rolling out. 2 00:00:03,245 --> 00:00:06,296 Looking for America's greatest Diners, Drive-Ins, and Dives 3 00:00:06,340 --> 00:00:07,047 This trip... 4 00:00:07,124 --> 00:00:08,357 Ha-ha! 5 00:00:08,433 --> 00:00:08,841 ...we're loading up the meat... 6 00:00:08,843 --> 00:00:10,158 So dainty portion. 7 00:00:10,160 --> 00:00:12,302 ...with out of bounds beef and bird. 8 00:00:12,346 --> 00:00:15,806 You're just shoveling, it's like trying to eat with a Tasmanian devil. 9 00:00:15,808 --> 00:00:18,642 We've got authentic southwest specialties in New Mexico. 10 00:00:18,644 --> 00:00:20,477 These are outstanding. 11 00:00:20,479 --> 00:00:22,563 Off the chain chicken in New Hampshire. 12 00:00:22,639 --> 00:00:24,940 This is what I would call destination dish. 13 00:00:25,017 --> 00:00:27,526 And a local gem in Emerald Isle, North Carolina 14 00:00:27,603 --> 00:00:29,361 And I'll tell ya what, guy's crushing it. 15 00:00:29,363 --> 00:00:32,406 Smoking up legit barbecue flavor bombs. 16 00:00:32,408 --> 00:00:34,441 Ohh! Dynamite sandwich. 17 00:00:34,518 --> 00:00:39,204 That's all right here, right now, on Diners, Drive-Ins, and Dives. 18 00:00:51,343 --> 00:00:54,303 We're here in Emerald Isle, North Carolina on a family reunion. 19 00:00:54,379 --> 00:00:57,347 By the way, Mom's called me like four time now, they want us at the beach. 20 00:00:57,349 --> 00:00:59,299 I know, but we had to take the corvette for a spin. 21 00:00:59,376 --> 00:01:01,560 I'm here to take you to a joint that is doing the bomb barbecue. 22 00:01:01,637 --> 00:01:03,187 Wait, barbecue right now? It's hot. 23 00:01:03,189 --> 00:01:04,772 People tell me this place is off the hook, 24 00:01:04,774 --> 00:01:05,939 -are you hungry? -I'm always hungry. 25 00:01:05,941 --> 00:01:07,858 This is Shepard Barbecue. 26 00:01:07,860 --> 00:01:09,735 Rib plate in the window, order up. 27 00:01:09,737 --> 00:01:11,445 Where does this stack up in the world of barbecue? 28 00:01:11,447 --> 00:01:13,572 It's the number one place for me. 29 00:01:13,574 --> 00:01:17,826 Good barbecue all depends on the person that's behind the smoker. 30 00:01:17,828 --> 00:01:19,820 It's the genius of Brandon. 31 00:01:19,822 --> 00:01:22,039 [Guy] Which all started when Chef Brandon Shepard was just a kid 32 00:01:22,041 --> 00:01:25,167 hanging around the pit at family cookouts. 33 00:01:25,169 --> 00:01:27,961 Then, after working at kitchens, he and his wife Elizabeth... 34 00:01:27,963 --> 00:01:29,963 jalapeno cheddar sausage up. 35 00:01:29,965 --> 00:01:32,299 ...decided to fire things u on their own. 36 00:01:32,301 --> 00:01:33,416 What kind of barbecue you doing? 37 00:01:33,427 --> 00:01:36,011 We kinda jump all over the place. 38 00:01:36,013 --> 00:01:38,639 Eastern North Carolina style pulled pork. 39 00:01:38,715 --> 00:01:42,059 But we also do brisket, pull a little bit from everything. 40 00:01:42,061 --> 00:01:43,459 Boss Hawg and the Collard. 41 00:01:43,461 --> 00:01:45,604 The Boss Hawg sandwich has got your pulled pork, 42 00:01:45,681 --> 00:01:48,482 jalapeno sausage in it, and it's just a flavor bomb 43 00:01:48,484 --> 00:01:51,819 -[Guy] All right, Chef. -This is our jalapeno cheddar sausage. 44 00:01:51,821 --> 00:01:53,904 [Guy] Okay. So the trimmings from the brisket and from the pork? 45 00:01:53,948 --> 00:01:55,781 -Yes, sir. -Got it. And what are we adding to it? 46 00:01:55,858 --> 00:01:58,784 [Brandon] Granulated garlic, smoked paprika, crushed black pepper, 47 00:01:58,786 --> 00:02:01,328 curing salt, kosher salt, mustard powder, 48 00:02:01,330 --> 00:02:03,455 -we have milk powder. -Little fat in there, got it. 49 00:02:03,457 --> 00:02:04,873 [Brandon] And this is actually cream. 50 00:02:04,875 --> 00:02:06,500 [Guy] Now, are we gonna add this to the meat 51 00:02:06,502 --> 00:02:07,793 -and grind it on the meat? -[Brandon] Yes, sir. 52 00:02:07,870 --> 00:02:09,461 [Guy] Intersperse the peppers. 53 00:02:09,463 --> 00:02:11,380 You just gonna do one grind? Or you gonna go multiple? 54 00:02:11,382 --> 00:02:13,799 -Two different runs with a coarse grind. -[Guy] Okay. 55 00:02:13,876 --> 00:02:16,677 [Brandon] And once all the grinding's done we mix in mild cheddar. 56 00:02:16,679 --> 00:02:19,263 Now, we're gonna put the sausage mix into the stuffer 57 00:02:19,265 --> 00:02:20,556 -to make our sausage. -Let's see it, Chef. 58 00:02:20,558 --> 00:02:22,307 -[Hunter] Look at that. -You'll twist it. 59 00:02:22,309 --> 00:02:24,050 -Beautiful. -Then we smoke it. 60 00:02:24,127 --> 00:02:26,520 -[Guy] What kind of smoker? -We have a custom smoker outside. 61 00:02:26,522 --> 00:02:31,358 It is a stick burner. We normally use hickory, post oak, and pecan. 62 00:02:31,360 --> 00:02:33,986 [Guy] Smoke at a low temp, 2.5 hours, then hold it, 63 00:02:33,988 --> 00:02:37,364 and then go again at a higher temp for another 3 hours. 64 00:02:37,366 --> 00:02:40,534 -Yes, sir. Now, we're gonna season the pork butt. -So just salt and pepper. 65 00:02:40,611 --> 00:02:41,718 How long's this gonna smoke 66 00:02:41,720 --> 00:02:43,996 -About 10 hours or so. -[Guy] Okay. 67 00:02:43,998 --> 00:02:45,998 [Brandon] Add salt, and pepper, the Carolina vinegar 68 00:02:46,000 --> 00:02:47,666 to get ready for service. 69 00:02:47,668 --> 00:02:50,586 -[Guy] Okay, Chef, next up? -Our Carolina Gold mustard sauce. 70 00:02:50,662 --> 00:02:53,172 We start off with yellow mustard, Dijon mustard. 71 00:02:53,174 --> 00:02:55,632 -[Guy] This is the Carolina vinegar sauce you make? -Yes, sir. 72 00:02:55,634 --> 00:02:57,426 [Guy] I'll have a gallon of that to go. More white vinegar. 73 00:02:57,428 --> 00:03:00,596 [Brandon] Water, Worcestershire sauce, smoked paprika. 74 00:03:00,598 --> 00:03:03,140 -Black pepper. -[Brandon] Black pepper, cayenne, 75 00:03:04,310 --> 00:03:06,727 granulated garlic, granulated onion powder. 76 00:03:06,803 --> 00:03:08,395 Where's my money! 77 00:03:08,397 --> 00:03:09,688 It's all right, I don't have anger issues. 78 00:03:09,690 --> 00:03:11,440 -Red chili flake. -[Brandon] And white sugar. 79 00:03:13,277 --> 00:03:15,402 That's on point. Love that vinegar, love the heat, 80 00:03:15,479 --> 00:03:16,478 I love the simplicity. 81 00:03:16,554 --> 00:03:17,679 You call it gold, you're right. 82 00:03:17,681 --> 00:03:19,865 We toast our bun with our beef tallow. 83 00:03:19,867 --> 00:03:21,867 Beef tallow is what you smear on the bun? 84 00:03:21,869 --> 00:03:23,351 Little bit of garlic as well. 85 00:03:23,353 --> 00:03:25,329 I almost named you Beef Tallow when you were a child. 86 00:03:25,331 --> 00:03:27,748 -I'd have been okay with that. -[Brandon] Our house made slaw. 87 00:03:27,824 --> 00:03:29,708 -Here's our sausage. -Yeah, that could be all right. 88 00:03:29,710 --> 00:03:31,710 I love the grind in it. Good amount of cheese. 89 00:03:31,787 --> 00:03:33,879 Little bit of heat, not too much smoke, right? 90 00:03:33,956 --> 00:03:35,881 -Good little snap to it. -Do our pulled pork, 91 00:03:35,883 --> 00:03:38,759 Carolina Gold sauce, pickled red onion. 92 00:03:40,221 --> 00:03:42,262 And the collard greens, give me a rundown on this. 93 00:03:42,264 --> 00:03:45,599 -An inspiration of my grandmother. -Ohhh! 94 00:03:45,601 --> 00:03:49,394 -[Brandon] We call these Helen's Collards. -Those are great greens. 95 00:03:50,439 --> 00:03:52,046 -Dynamite sandwich. -[Hunter] Mmm-hmm. 96 00:03:52,048 --> 00:03:53,690 The smoke is tender, but doesn't have a ton of smoke. 97 00:03:53,692 --> 00:03:55,625 Sausage has got a great bite 98 00:03:55,627 --> 00:03:57,110 Yeah, it adds a great textural difference between the pulled pork 99 00:03:57,112 --> 00:03:59,196 and the sausage. I mean, it's nice to have that. 100 00:03:59,198 --> 00:04:00,614 Coming for your job. 101 00:04:00,616 --> 00:04:03,492 -I'm, you know. -Textural difference. 102 00:04:03,568 --> 00:04:07,204 -That Carolina Gold, money. -We could put that on a flip-flop, legit. 103 00:04:07,206 --> 00:04:09,623 Slicing sausage for the Boss Hawg. 104 00:04:09,700 --> 00:04:11,250 It's crazy good. 105 00:04:11,252 --> 00:04:12,960 [man] The pulled pork's got an excellent bark on it 106 00:04:13,036 --> 00:04:14,670 really good flavor, really juicy. 107 00:04:14,746 --> 00:04:17,756 I am obsessed with the jalapeno cheddar sausage. 108 00:04:17,758 --> 00:04:20,300 And collard greens are ridiculous. 109 00:04:20,302 --> 00:04:22,135 I always get all collards. 110 00:04:22,137 --> 00:04:23,929 You have to get those pit beans too, as a side. 111 00:04:23,931 --> 00:04:25,973 My Mama makes some good baked beans, but... 112 00:04:25,975 --> 00:04:27,182 Don't get us in trouble with mama. 113 00:04:27,184 --> 00:04:29,268 This has been top-notch. 114 00:04:29,270 --> 00:04:30,418 [Guy] All right, we gotta do another one. 115 00:04:30,420 --> 00:04:32,229 -Let's do the Spicy Heifer. -Yes, sir. 116 00:04:32,231 --> 00:04:34,564 Spicy Heifer sandwich in the window. 117 00:04:34,608 --> 00:04:38,026 You don't know how you're gonna tackle it, it's so big. 118 00:04:38,028 --> 00:04:39,461 So don't go anywhere, 119 00:04:39,463 --> 00:04:40,796 we're hanging out at Emerald Isle, North Carolina 120 00:04:40,798 --> 00:04:42,597 -eating barbecue with this guy. -This is awesome. 121 00:04:48,122 --> 00:04:50,706 Welcome back. Hunter and I are handing out, doing Triple D in Emerald Isle. 122 00:04:50,708 --> 00:04:52,541 We're supposed to be at the beach with our family, 123 00:04:52,617 --> 00:04:54,084 but we heard about this barbecue joint. 124 00:04:54,086 --> 00:04:55,919 And I'll tell ya what, guy's crushing it. 125 00:04:55,921 --> 00:04:57,004 [Brandon] Smoked turkey plate going out. 126 00:04:57,006 --> 00:04:59,113 The food here is outstanding. 127 00:04:59,115 --> 00:05:02,926 Really hits your tastebuds with a pop of flavor that's off the hook in general. 128 00:05:02,928 --> 00:05:04,636 Spicy Heifer sandwich and Street Corn. 129 00:05:04,713 --> 00:05:07,097 The Spicy Heifer, that's a burger that is top-notch. 130 00:05:07,099 --> 00:05:10,517 [woman] It's got that super tender brisket on there, 131 00:05:10,594 --> 00:05:13,812 the sausage right underneath it, I just can't get enough of it. 132 00:05:13,814 --> 00:05:17,691 -Now, we're gonna jump into a dish called the... -The Spicy Heifer. 133 00:05:17,693 --> 00:05:20,444 -First, we start off with our prime brisket-- -Prime! 134 00:05:20,446 --> 00:05:22,863 We still use prime brisket even in today's day. 135 00:05:22,865 --> 00:05:24,990 This is our Carolina Gold sauce... 136 00:05:24,992 --> 00:05:26,232 -[Guy] Yeah. -...mixed with our pickle juice. 137 00:05:26,234 --> 00:05:27,951 -We do house made pickles. -Would it be easier 138 00:05:27,995 --> 00:05:29,811 to talk about the things you didn't make? 139 00:05:29,888 --> 00:05:31,788 If I found out you start baking your own buns, we're gonna talk. 140 00:05:31,832 --> 00:05:33,165 -We actually-- -No, don't! 141 00:05:33,200 --> 00:05:34,958 We got a guy for that in Raleigh. 142 00:05:34,960 --> 00:05:36,418 [Guy] All right, so hit it with the mixture. 143 00:05:36,420 --> 00:05:38,170 Pepper, our seasoning salt. 144 00:05:38,172 --> 00:05:40,154 -This we do not make. -[Guy] Ha-ha! 145 00:05:40,156 --> 00:05:43,842 Finally, ladies and gentlemen after 87 things, he didn't make something. 146 00:05:43,844 --> 00:05:44,718 You under achiever. 147 00:05:44,795 --> 00:05:46,011 Granulated garlic. 148 00:05:46,013 --> 00:05:47,161 [Hunter] Now, will you marinade this for a while? 149 00:05:47,197 --> 00:05:48,788 Or you just going straight to the smoker? 150 00:05:48,790 --> 00:05:50,932 [Brandon] We actually let it sit out for around 10 minutes or so, 151 00:05:50,934 --> 00:05:52,166 just to tack up a little bit. 152 00:05:52,244 --> 00:05:53,727 And then, we go straight to the smoker. 153 00:05:53,804 --> 00:05:55,479 -What temp are we running this at, 225? -Yes, sir. 154 00:05:55,481 --> 00:05:57,898 Between 12 and 16 hours. 155 00:05:57,900 --> 00:06:00,233 And what else goes on this Spice Heifer? 156 00:06:00,235 --> 00:06:01,860 The red barbecue sauce. 157 00:06:01,862 --> 00:06:04,613 We start off with ketchup, I do not make by the way. 158 00:06:04,689 --> 00:06:06,448 -They don't make. -Two things. 159 00:06:06,450 --> 00:06:10,035 [Brandon] Worcestershire sauce, apple cider vinegar, molasses, 160 00:06:10,070 --> 00:06:13,372 Carolina vinegar, brown sugar, granulated garlic, 161 00:06:13,374 --> 00:06:15,624 -cracked black pepper. -[Guy] There's the onion powder, Chef. 162 00:06:15,626 --> 00:06:17,918 Chipotle seasoning, water. 163 00:06:17,920 --> 00:06:22,339 Instead of using liquid smoke, we just throw it in the smoker 10 minutes or so. 164 00:06:22,374 --> 00:06:24,341 -We're gonna make the pickled jalapenos. -Let's see it. 165 00:06:24,343 --> 00:06:27,761 [Brandon] Start off with the water, white vinegar, salt, sugar. 166 00:06:27,838 --> 00:06:30,514 Little pickling spice. Let this come to a simmer? 167 00:06:30,549 --> 00:06:33,225 [Brandon] Pour the hot pickling liquid onto the raw jalapenos. 168 00:06:33,227 --> 00:06:35,227 -[Guy] How long does this take? -About 20 minutes or so. 169 00:06:35,303 --> 00:06:37,354 Now, we're gonna plate up the Spicy Heifer sandwich. 170 00:06:37,398 --> 00:06:40,065 -Cover the bottom with the pickles. -Every bite gets it, right. 171 00:06:40,067 --> 00:06:42,192 Then, we go with our sausage, brisket. 172 00:06:42,194 --> 00:06:43,627 -[Guy] Gorgeous. -Juicy. 173 00:06:43,629 --> 00:06:45,070 -You guys like the moist or the lean? -Yeah. 174 00:06:45,072 --> 00:06:46,721 [Brandon chuckles] Either one. 175 00:06:46,723 --> 00:06:49,408 -Dude, you're giving 'em prime brisket? -Prime brisket. 176 00:06:49,410 --> 00:06:52,285 Barbecue sauce that we made earlier, pickled jalapeno, 177 00:06:52,287 --> 00:06:55,247 white onion to cut through all the fat. 178 00:06:55,249 --> 00:06:57,165 I don't know how I'm gonna get my little mouth around this. 179 00:06:57,242 --> 00:07:00,043 -Barbecue sauce must be messy. -The brisket's ridiculous. 180 00:07:00,045 --> 00:07:04,589 When you look at that pull, I mean, it is moist, juicy. 181 00:07:04,666 --> 00:07:07,259 -[Hunter] Dude, that is money. -[Guy] Barbecue sauce is spot on. 182 00:07:07,335 --> 00:07:08,927 The sausage, of course, is great. 183 00:07:08,929 --> 00:07:11,638 Pickled jalapeno, primo, delicious crunch to that pickle. 184 00:07:11,715 --> 00:07:15,350 -And the white onion, yes. -[Hunter] Great Street Corn salad, too. 185 00:07:15,352 --> 00:07:17,894 -Very refreshing after all the protein in there. -Well done. 186 00:07:17,938 --> 00:07:19,729 [Brandon] Spicy Heifer to the window. 187 00:07:19,731 --> 00:07:22,899 The brisket here is always on point, the bark is nice. 188 00:07:22,943 --> 00:07:26,611 I loved the jalapenos on it and pickles, it was excellent. 189 00:07:26,613 --> 00:07:28,655 -What's your favorite thing on the menu? -The brisket. 190 00:07:28,657 --> 00:07:30,323 [woman] It's meat butter, it's great. 191 00:07:30,400 --> 00:07:32,325 -Meat butter? -Yeah. 192 00:07:32,402 --> 00:07:35,245 What else you want from me? She has better hair. 193 00:07:35,247 --> 00:07:36,788 -She had all the points. -Oh, come on, now. 194 00:07:36,865 --> 00:07:39,124 Got the Smokehouse Cuban for you. 195 00:07:39,126 --> 00:07:42,586 -This is just one of those places we keeping back to. -It's smack yo mamma good. 196 00:07:42,588 --> 00:07:45,755 You're such a humble guy, it shows how much you love what you do. 197 00:07:45,757 --> 00:07:47,357 [Hunter] You definitely understand flavors, for sure 198 00:07:47,359 --> 00:07:49,009 -Great success to you, my friend. -[Hunter] Nice job. 199 00:07:49,011 --> 00:07:51,219 Delicious. Let's get some of this and go to the beach. 200 00:07:51,296 --> 00:07:53,221 We'll have the meat sweats out there. 201 00:07:53,348 --> 00:07:55,215 -Okay. -All right. 202 00:07:56,810 --> 00:08:00,228 Up next, an eclectic spot in North Conway, New Hampshire. 203 00:08:00,230 --> 00:08:01,897 I mean, that's a really good looking dish. 204 00:08:01,899 --> 00:08:03,899 Throwing Thai into their tacos. 205 00:08:03,975 --> 00:08:04,816 Ooh, delicious. 206 00:08:04,818 --> 00:08:06,067 [Guy] And winning me over.. 207 00:08:06,069 --> 00:08:08,445 This is where we're gonna have to talk. 208 00:08:08,447 --> 00:08:09,879 ...with their piccata. 209 00:08:09,881 --> 00:08:10,822 Might be one of the best piccatas I've ever had. 210 00:08:12,409 --> 00:08:14,067 Welcome to winning the hair game. 211 00:08:14,069 --> 00:08:15,994 -You're taking me out of my title. -This is my chrome look. 212 00:08:16,029 --> 00:08:17,954 -You are going for it. -[all laughing] 213 00:08:20,584 --> 00:08:23,502 Son, we are here in North Conway, New Hampshire. 214 00:08:23,578 --> 00:08:24,753 It's about 2.5 hours from Boston. 215 00:08:24,829 --> 00:08:26,004 Yeah, yeah. I know where we're at. 216 00:08:26,006 --> 00:08:27,989 I thought we were coming to go skiing though. 217 00:08:27,991 --> 00:08:30,425 No, son. People come up here for a lot of things, like the summer time. 218 00:08:30,427 --> 00:08:31,843 As a matter of fact, one of those popular times 219 00:08:31,845 --> 00:08:33,637 is coming up here for the foliage in the fall 220 00:08:33,639 --> 00:08:35,013 But that's not the reason we're here. 221 00:08:35,015 --> 00:08:37,182 So we're here to check out a restaurant vet 222 00:08:37,184 --> 00:08:39,518 that's been doing restaurant here in North Conway for, like, 50 years. 223 00:08:39,594 --> 00:08:42,896 And he's got this hotshot chef now that's doing food his way. 224 00:08:42,898 --> 00:08:45,440 -This is Barley & Salt. -Love the name. 225 00:08:45,517 --> 00:08:47,275 Korean beef taco in the window, guys. 226 00:08:47,352 --> 00:08:49,069 I'm just blown away by the flavors. 227 00:08:49,071 --> 00:08:50,478 Getting the tandoori on the grill. 228 00:08:50,480 --> 00:08:53,990 It's a perfect international combination of food. 229 00:08:54,034 --> 00:08:57,536 [Guy] Served up by, local food legend and owner, Ben Williams. 230 00:08:57,538 --> 00:09:00,080 [Ben] I opened up my first restaurant in '76. 231 00:09:00,082 --> 00:09:01,623 I've been doing restaurants on and off since. 232 00:09:01,625 --> 00:09:03,266 So what is the concept? 233 00:09:03,268 --> 00:09:05,752 [Ben] Beer complimenting a lot of international flavors. 234 00:09:05,754 --> 00:09:10,131 [Guy] And he's got a perfec fit with chef Bryan Lantagn running the kitchen. 235 00:09:10,208 --> 00:09:13,009 I like to take different ideas blend them together, have a good time. 236 00:09:13,053 --> 00:09:14,553 Thai coconut chicken taco. 237 00:09:14,555 --> 00:09:16,680 So I had the Thai chicken coconut tacos. 238 00:09:16,723 --> 00:09:19,266 -Literally bursting with flavor. -Pow. 239 00:09:19,268 --> 00:09:20,934 All right, so, what are we making, Chef? 240 00:09:21,011 --> 00:09:23,728 Curry sauce for our Thai coconut chicken taco. 241 00:09:23,805 --> 00:09:26,690 We get the green pepper in, white onion, carrot, 242 00:09:26,692 --> 00:09:29,234 minced garlic, ginger puree, lime juice. 243 00:09:29,236 --> 00:09:31,820 -[Guy] Sambal. -Soy sauce, rice wine vinegar, 244 00:09:31,822 --> 00:09:34,781 brown sugar, curry powder, we got ground coriander. 245 00:09:34,783 --> 00:09:37,909 -[Guy] Turmeric. -Chiffonade basil, salt and pepper mix. 246 00:09:37,911 --> 00:09:39,828 -Then, we got the red curry paste. -[Guy] Green curry paste. 247 00:09:39,904 --> 00:09:41,487 [Bryan] Coconut milk. 248 00:09:41,489 --> 00:09:43,039 Cook this and then, we're gonna bind it with a slurry 249 00:09:43,041 --> 00:09:44,207 just so that way it doesn't break when it cooks. 250 00:09:44,209 --> 00:09:46,084 Finish off with the white vinegar. 251 00:09:46,086 --> 00:09:47,377 We're gonna let it sit overnight. 252 00:09:47,379 --> 00:09:48,837 Go ahead and take our chicken thighs 253 00:09:48,839 --> 00:09:50,380 and just dump that right over the top of it. 254 00:09:50,382 --> 00:09:52,591 Salt, and pepper, and just a little bit of water. 255 00:09:52,593 --> 00:09:55,302 -Marinating this for 24 hours, cook it in this? -Yes. 256 00:09:55,378 --> 00:09:57,929 -350 for about 2.5 - 3 hours. -[Guy] Okay. 257 00:09:57,931 --> 00:09:59,264 We take it out and we shred it, 258 00:09:59,341 --> 00:10:00,932 -and then leave it in that sauce? -Absolutely. 259 00:10:01,009 --> 00:10:02,475 I'm glad he's using chicken thighs and not chicken breasts. 260 00:10:02,510 --> 00:10:04,394 -What are we gonna work on next? -Sweet chili sauce. 261 00:10:04,438 --> 00:10:07,063 Whole cloved garlic, chopped shallot, Sambal, 262 00:10:07,065 --> 00:10:09,649 -[Guy & Bryan] Rice wine, -cider vinegar, Aji Mirin. 263 00:10:09,651 --> 00:10:10,692 [Guy] Japanese cooking wine. 264 00:10:10,694 --> 00:10:12,277 -Sriracha. -Just a little bit. 265 00:10:12,279 --> 00:10:14,779 -Ginger puree. This is our Chinese five spice. -Dangerous. 266 00:10:14,781 --> 00:10:17,198 [Bryan] But delicious. Soy, brown sugar. 267 00:10:17,200 --> 00:10:19,326 -[Guy] Sweet chili sauce. -Sweet chili sauce, yep. Water. 268 00:10:19,402 --> 00:10:20,994 Okay, so, let this come to a boil. 269 00:10:20,996 --> 00:10:22,954 [Bryan] Then we're gonna add the slurry to thicken it up. 270 00:10:22,989 --> 00:10:24,456 Hit it with the emersion blender. 271 00:10:24,458 --> 00:10:25,606 All right, let's put this thing together. 272 00:10:25,608 --> 00:10:27,500 [Bryan] Freshy grilled tortilla shells. 273 00:10:27,502 --> 00:10:30,003 Cabbage, snow pea. Hope you guys like red onion. 274 00:10:30,005 --> 00:10:31,504 -We do now, evidently. -Chicken. 275 00:10:31,506 --> 00:10:32,205 So a dainty portion. 276 00:10:32,207 --> 00:10:34,023 Our sweet chili sauce. 277 00:10:34,025 --> 00:10:37,302 Just a little bit more snow pea, cilantro. Topped with a lime. 278 00:10:39,514 --> 00:10:41,139 [Guy] The chicken is really rich. 279 00:10:41,216 --> 00:10:44,809 All that big thick full coconut milk, there's a ton of flavor. 280 00:10:44,811 --> 00:10:47,604 Thank goodness that you have the fresh crunch 281 00:10:47,648 --> 00:10:49,314 of the cabbage, and the snow pea, 282 00:10:49,391 --> 00:10:51,650 the cilantro, the onions, I mean, you need it. 283 00:10:51,685 --> 00:10:53,485 And, gotta have lime juice. 284 00:10:53,561 --> 00:10:56,321 The ginger chili sauce is a nice compliment and you didn't flood it. 285 00:10:56,323 --> 00:10:57,489 -It's money. -[Bryan] Thank you very much. 286 00:10:57,565 --> 00:10:58,848 -Well done, man, delicious. -Thank you. 287 00:10:58,850 --> 00:11:01,951 These tacos are unbelievable, super fresh. 288 00:11:01,953 --> 00:11:03,953 And I love the curry flavor to it. 289 00:11:03,997 --> 00:11:06,164 Chicken's great. Especially when you pair it with a couple beers. 290 00:11:06,241 --> 00:11:07,407 Here you go, guys. 291 00:11:07,409 --> 00:11:10,710 The beers are from all over New England. 292 00:11:10,712 --> 00:11:14,297 If you can't find a beer here that you like, you probably don't like beer. 293 00:11:14,299 --> 00:11:16,216 The IPA went great with piccata. 294 00:11:16,218 --> 00:11:18,176 Two chicken piccatas up in the window. 295 00:11:18,253 --> 00:11:21,638 I specifically like the chicken piccata there's so much flavor. 296 00:11:21,640 --> 00:11:24,516 With homemade rustic mashed potatoes, I love it. 297 00:11:24,592 --> 00:11:27,060 [Bryan] We're making brine. First, we got our water. 298 00:11:27,137 --> 00:11:28,478 Cider vinegar, white wine, 299 00:11:28,480 --> 00:11:30,021 -kosher salt. -[Guy] Just a little. 300 00:11:30,023 --> 00:11:33,191 Brown sugar, whole clove garlic, rosemary, fennel seed. 301 00:11:33,193 --> 00:11:35,694 -And our whole black peppercorn. -[Guy] So, let this simmer. 302 00:11:35,696 --> 00:11:37,770 -Simmer down, now. -[Bryan] Strain it off. 303 00:11:37,772 --> 00:11:40,699 Add some more water. And then, we're gonna be adding it to our chicken breast. 304 00:11:40,701 --> 00:11:42,951 -How long is it gonna brine? -Twenty four hours, then pound it out. 305 00:11:43,027 --> 00:11:45,995 We do a lot of piccata in our family, everybody's got their methods. 306 00:11:45,997 --> 00:11:49,874 But the piccata sauce this is where we're gonna have to talk. 307 00:11:49,876 --> 00:11:51,418 You know, we are from the piccata place. 308 00:11:51,494 --> 00:11:53,086 It's my version of a piccata sauce, all right. 309 00:11:53,088 --> 00:11:55,213 There ya go, see. I play the song my way. 310 00:11:55,215 --> 00:11:57,173 So you can be quiet is what he just said. 311 00:11:57,208 --> 00:11:59,300 [Bryan] We gonna start off by getting this butter melted. 312 00:11:59,302 --> 00:12:01,594 And a little bit of olive oil as well, shallot, garlic, 313 00:12:01,596 --> 00:12:03,112 capers with liquid. 314 00:12:03,114 --> 00:12:05,890 See, I'm a caper guy first, let those capers bloom. 315 00:12:05,892 --> 00:12:07,475 -Hey, this is his house. -Yeah, that's right. 316 00:12:07,477 --> 00:12:09,894 Parsley, white wine, verjus. 317 00:12:09,896 --> 00:12:12,897 It's kind of a white winey, vermouthy type. 318 00:12:12,899 --> 00:12:14,983 Lemon juice, orange juice concentrate, 319 00:12:14,985 --> 00:12:17,902 veggie base, dill, some rosemary salt, 320 00:12:17,979 --> 00:12:19,821 ground black pepper, little bit of rub sage. 321 00:12:19,823 --> 00:12:21,481 Last but not least, our water. 322 00:12:21,483 --> 00:12:23,408 Let this go, tighten it up. What about the mashed potatoes? 323 00:12:23,485 --> 00:12:26,286 [Bryan] We take our Red Bliss, white onion, whole clove garlic. 324 00:12:26,288 --> 00:12:28,037 -All this boils together? -For 20 minutes. 325 00:12:28,039 --> 00:12:29,998 We're gonna strain it and get it into our mixer bowl. 326 00:12:30,074 --> 00:12:34,043 Adding salt, white pepper, and a combination of butter and heavy cream. 327 00:12:34,045 --> 00:12:36,880 -And then all of this gets mashed together? -Yes. 328 00:12:36,882 --> 00:12:38,673 Final steps, make the dredge for the chicken. 329 00:12:38,750 --> 00:12:40,800 White flour, corn flour, salt, and pepper, 330 00:12:40,802 --> 00:12:44,220 little bit more black pepper, thyme, dried basil, some dill. 331 00:12:44,222 --> 00:12:46,222 -You just gonna get a simple quick dredge? -Yep. 332 00:12:46,308 --> 00:12:49,768 -Fry this off at 350 and then build it? -Rustic red mash. 333 00:12:49,770 --> 00:12:53,104 -[mimicking airplane] -As your dad, I miss these moments. 334 00:12:53,106 --> 00:12:54,147 -Ah. -Almost. 335 00:12:54,524 --> 00:12:56,332 Ooh, delicious. 336 00:12:56,334 --> 00:12:58,902 [Bryan] Griddled focaccia bread, add our fontina cheese, arugula. 337 00:12:58,904 --> 00:13:00,169 Very interesting dish. 338 00:13:00,171 --> 00:13:01,362 -[Bryan] Fried chicken. -[Hunter] Crispy. 339 00:13:01,364 --> 00:13:03,072 Just shout out the answers when you got 'em. 340 00:13:03,116 --> 00:13:05,074 -Crispy! -[Hunter chuckles] 341 00:13:05,118 --> 00:13:06,868 [Bryan] Sauce it with the piccata. 342 00:13:06,870 --> 00:13:08,077 Top that with some sweet drops. 343 00:13:08,079 --> 00:13:09,287 -[Guy] Peppadew. -[Bryan] Parsley. 344 00:13:09,289 --> 00:13:11,206 I mean, that's a really good-looking dish. 345 00:13:12,375 --> 00:13:15,460 -[Hunter] Mmm. -[Guy] You're doing so many things right here. 346 00:13:15,462 --> 00:13:20,465 The arugula, the fontina, the grilled focaccia, the piccata sauce. 347 00:13:21,343 --> 00:13:23,635 That is some juicy chicken breast right there. 348 00:13:23,637 --> 00:13:25,136 What I love is that run off of your sauce 349 00:13:25,138 --> 00:13:27,055 in the mashed potatoes, into the bread. 350 00:13:27,057 --> 00:13:30,558 I love a rustic mash with the skin on, you got good cream and butter. 351 00:13:30,560 --> 00:13:32,852 That little background of the onion and the garlic, 352 00:13:32,929 --> 00:13:34,938 might be one of the best piccatas I've ever had. 353 00:13:34,940 --> 00:13:36,856 This is what I would call destination dish. 354 00:13:36,858 --> 00:13:39,108 More rustic mash on the line, please. 355 00:13:39,110 --> 00:13:41,820 The flavor's amazing. And the capers on there, I love capers. 356 00:13:41,822 --> 00:13:44,447 That breading just soaks up the sauce, you know, 357 00:13:44,449 --> 00:13:46,074 it's packed with flavor in every bite. 358 00:13:46,150 --> 00:13:47,867 -That's a Ferrari right there. -Outdid my standards. 359 00:13:47,944 --> 00:13:49,577 Our shrimp and sausage paella's up. 360 00:13:49,654 --> 00:13:51,037 This is our favorite date night spot. 361 00:13:51,039 --> 00:13:53,039 Beer, the food, the people, just all good stuff. 362 00:13:53,041 --> 00:13:54,999 [Guy] What you guys are trying to achieve here 363 00:13:55,001 --> 00:13:59,295 from what's been going on in this area, you deliver. Watch out for this guy. 364 00:14:00,966 --> 00:14:04,133 Coming up, a true taste of New Mexico in Taos. 365 00:14:04,135 --> 00:14:06,261 So look at this. 366 00:14:06,263 --> 00:14:08,263 -Sauced... -I see why everybody loves it. 367 00:14:08,265 --> 00:14:10,807 -...and stuffed. -It's not pronounced sopapilla. 368 00:14:10,851 --> 00:14:12,225 You eat one of these and it's sofa for me a. 369 00:14:18,441 --> 00:14:20,650 All right, son, we're here in Taos, New Mexico. 370 00:14:20,694 --> 00:14:22,402 About 3.5 miles from downtown. 371 00:14:22,478 --> 00:14:24,821 Actually, you're in Ranchos de Taos. 372 00:14:25,824 --> 00:14:27,181 -Who is that guy? -I don't know. 373 00:14:27,183 --> 00:14:29,075 Anyhow, the restaurant has got a lot of history. 374 00:14:29,077 --> 00:14:31,244 And one of the things, it's right next to this really, 375 00:14:31,321 --> 00:14:33,538 -really old church. -That's pretty cool. 376 00:14:33,540 --> 00:14:36,124 It's actually one of the oldest catholic churches in America 377 00:14:36,126 --> 00:14:38,334 and they re-mud it every yea 378 00:14:38,369 --> 00:14:41,129 -[Hunter] Fun fact. -Well, it's three generations running this restaurant. 379 00:14:41,205 --> 00:14:42,863 And they've got a menu so bi 380 00:14:42,941 --> 00:14:44,757 -I have no idea what we're even gonna order. -All right. 381 00:14:44,834 --> 00:14:49,220 You gotta try the carne adovada, the sopapillas hombre. 382 00:14:49,222 --> 00:14:50,597 Wait, where does he keep going? 383 00:14:50,599 --> 00:14:53,391 I have no idea. But this is Ranchos Plaza Grill. 384 00:14:54,728 --> 00:14:56,728 I got chicken fajitas. 385 00:14:56,730 --> 00:14:58,813 It's an amazing place to come and eat. 386 00:14:58,815 --> 00:15:01,024 Authentic northern New Mexico food. 387 00:15:01,067 --> 00:15:02,391 The chili's the best here. 388 00:15:02,402 --> 00:15:03,818 You have the ristras hanging outside, 389 00:15:03,895 --> 00:15:06,613 adobe walls, everything this area's known for. 390 00:15:06,615 --> 00:15:10,575 [Guy] And when Adam Medina and his wife, Raelynn, opened this traditional spo 391 00:15:10,577 --> 00:15:14,203 they went into it with the help of Adam's late father. 392 00:15:14,205 --> 00:15:16,497 [Adam] My dad was in the restaurant busine forever. 393 00:15:16,499 --> 00:15:18,708 His dream was to open up a restaurant. 394 00:15:18,710 --> 00:15:21,711 I got out of culinary school, this place came up. 395 00:15:21,713 --> 00:15:23,379 Me, and my dad, my mom, and Raelynn. 396 00:15:23,414 --> 00:15:24,422 Yeah, the four of us started it. 397 00:15:24,424 --> 00:15:25,790 So who are we cooking with today? 398 00:15:25,866 --> 00:15:28,009 -Me. -You won't come back if you cook with me. 399 00:15:28,011 --> 00:15:30,386 -All right, what are we gonna make, Chef? -Carne adovada. 400 00:15:30,430 --> 00:15:32,555 Carne adovada is marinated pork. 401 00:15:32,557 --> 00:15:37,226 They smother it in more chil and it's just awesome. 402 00:15:37,228 --> 00:15:39,771 -What are we kicking off with? -[Adam] Pork stock for our chili sauces. 403 00:15:39,773 --> 00:15:41,588 -This is-- -[Guy] New Mexico chilies? 404 00:15:41,590 --> 00:15:43,650 -They're showing off 'cause we're in New Mexico. -[Hunter chuckles] 405 00:15:43,652 --> 00:15:45,668 [Adam] I salt the bones first. 406 00:15:45,670 --> 00:15:49,238 -Necks and backs. -[Adam] Put them in the oven, 475 for a couple hours. 407 00:15:49,240 --> 00:15:50,531 Bones go in here. 408 00:15:50,533 --> 00:15:52,408 -We add vegetables. -Onions. 409 00:15:52,410 --> 00:15:53,693 -[Adam] Celery. -[Guy] Garlic. 410 00:15:53,695 --> 00:15:56,162 [Adam] Tomato paste and some red chili pods. 411 00:15:56,164 --> 00:16:00,083 -Put it back in the oven about 45 minutes to roast 'em up. -[Guy] Okay. 412 00:16:00,085 --> 00:16:02,043 -Deglaze. -[Guy] Pull all the flavor out of that. 413 00:16:02,045 --> 00:16:04,629 -This goes in there. -[Guy] Stand back. 414 00:16:04,706 --> 00:16:06,881 -Oh, dear. -[Guy] Okay, the water. Simmer again. 415 00:16:06,883 --> 00:16:08,716 -Five hours or so. -We'll strain this? 416 00:16:08,793 --> 00:16:10,802 [Adam] I reserve, like, a quarter of it. 417 00:16:10,878 --> 00:16:14,931 Reduce that for my marinade for my carne adovada. 418 00:16:14,933 --> 00:16:17,350 I've never heard of someone marinating pork in a pork stock. 419 00:16:17,352 --> 00:16:18,559 -Yeah. -[Hunter] All right. 420 00:16:18,636 --> 00:16:20,269 [Adam] We're making a base. 421 00:16:20,313 --> 00:16:23,606 Water, crushed red chili, caribe, and chili powder. 422 00:16:23,650 --> 00:16:27,360 So we blend this. That's reserve for the red chili sauce we're gonna make. 423 00:16:27,437 --> 00:16:29,320 But now, you're gonna add other ingredients to it 424 00:16:29,322 --> 00:16:31,138 -that will make it the marinade? -[Adam] Yeah. 425 00:16:31,140 --> 00:16:34,951 Garlic, white vinegar, salt, and then, our reduced pork stock. 426 00:16:34,953 --> 00:16:38,079 -Blend this. -And what is the pork we're using for the adovada? 427 00:16:38,156 --> 00:16:40,748 -[Adam] It's a pork sirloin. -How long's this pork gonna marinade? 428 00:16:40,825 --> 00:16:43,209 -[Adam] At least 8 hours. -What else are we gonna work on? 429 00:16:43,211 --> 00:16:44,393 Our red chili sauce. 430 00:16:44,395 --> 00:16:46,754 Ground pork, we fry this pretty crisp. 431 00:16:46,756 --> 00:16:48,631 [Guy] And make a roux with the flour. 432 00:16:48,633 --> 00:16:51,092 Then, we add our fresh minced garlic, chili mixture. 433 00:16:51,094 --> 00:16:52,844 So I get some stock in here. 434 00:16:52,920 --> 00:16:56,055 So that pork stock is like one of the backbones of the restaurant? 435 00:16:56,132 --> 00:16:57,849 -[Adam] Yeah. -Little bit of salt? 436 00:16:57,851 --> 00:16:59,934 -[Adam] Let it simmer about 30 minutes. -How do you make the rice? 437 00:16:59,936 --> 00:17:02,603 We start off by browning a parboil rice 438 00:17:02,605 --> 00:17:04,022 -toasted with oil. -[Guy] Got it. 439 00:17:04,024 --> 00:17:05,815 -And then, we add-- -Pork stock! 440 00:17:05,817 --> 00:17:07,734 This dish doesn't take pork stock, unfortunately. 441 00:17:07,736 --> 00:17:09,527 The one thing that doesn't get pork stock. 442 00:17:09,529 --> 00:17:12,447 [Adam] Celery, and onions, pureed tomatoes, water, 443 00:17:12,523 --> 00:17:15,908 some salt, pepper, some granulated garlic, and bay leaves. 444 00:17:15,985 --> 00:17:19,454 -Cook it about 35 minutes. -All right, Chef, let's see it. 445 00:17:19,530 --> 00:17:22,206 -So rice, beans. What else? -[Adam] Marinated pork. 446 00:17:22,208 --> 00:17:25,084 This is our chili caribe sauce that we made earlier. 447 00:17:25,161 --> 00:17:26,419 A healthy amount of sauce, huh? 448 00:17:26,496 --> 00:17:28,254 Lettuce, tomato, and there we go. 449 00:17:31,968 --> 00:17:33,885 Can't tell you're hungry. 450 00:17:33,887 --> 00:17:36,220 You're just shoveling, it's like trying to eat with a Tasmanian devil. 451 00:17:36,222 --> 00:17:38,639 -The sauce has got a real depth of flavor. -[Hunter] It does. 452 00:17:38,641 --> 00:17:41,559 -Good amount of heat. -Really tender. Lots of flavor. 453 00:17:42,645 --> 00:17:44,303 I love the amount of sauce you put on there, 454 00:17:44,305 --> 00:17:46,022 'cause now you can incorporate it into the beans and the rice. 455 00:17:46,066 --> 00:17:48,566 -I see why everybody loves it. -[server] Carne adovada plate. 456 00:17:48,568 --> 00:17:52,695 The meat is just what really brings out that chili flavor, just amazing. 457 00:17:52,697 --> 00:17:54,947 Can't beat it anywhere, just like Mom's. 458 00:17:54,949 --> 00:17:56,657 Got three shredded beef tacos, pick up. 459 00:17:56,734 --> 00:17:59,952 -I was Adam's biology teacher in high school. -Oh, boy. 460 00:18:00,029 --> 00:18:03,706 [teacher] He also taught cooking classes at the community college. 461 00:18:03,708 --> 00:18:07,126 He got better grades in my class than I got in his classes. 462 00:18:07,245 --> 00:18:08,586 No way! 463 00:18:08,663 --> 00:18:10,296 [Adam] Ready for the beans and the sopas. 464 00:18:10,298 --> 00:18:12,590 Ranchos Plaza Grill is very known for the sopas. 465 00:18:12,592 --> 00:18:15,927 I had the chicken stuffed sopa smothered with green chili on top. 466 00:18:16,003 --> 00:18:17,637 I come here for my green chili fix. 467 00:18:17,639 --> 00:18:20,807 We're gonna get into a pollo sopapilla. 468 00:18:20,883 --> 00:18:23,810 We have some fresh chicken, we're gonna make a rub for it. 469 00:18:23,812 --> 00:18:26,104 -Black pepper, salt. -[Guy] Granulated garlic. 470 00:18:26,106 --> 00:18:27,563 -Red chili powder. -[Guy] Got it. 471 00:18:27,565 --> 00:18:30,066 Oil our chicken and add the rub on top. 472 00:18:30,110 --> 00:18:33,319 Roast it in the oven about an hour and a half, 450. 473 00:18:33,396 --> 00:18:35,404 You'll shred it, take the meat off it. 474 00:18:35,406 --> 00:18:37,490 So we got the bones, we got the skin, we got everything. 475 00:18:37,567 --> 00:18:39,659 [Adam] Celery, carrots, onions. 476 00:18:39,735 --> 00:18:41,177 [Guy] New Mexico chili pods. 477 00:18:41,179 --> 00:18:43,246 -Don't call 'em anaheim or guajillo. -Never. 478 00:18:43,248 --> 00:18:44,956 -Fresh cilantro. -[Guy] And some water. 479 00:18:44,958 --> 00:18:46,374 Are you just making stock all the time? 480 00:18:46,376 --> 00:18:49,085 Dude, we need to get you, like, stock pot burners. 481 00:18:49,129 --> 00:18:51,879 This is one of the smallest kitchens. Let this go? 482 00:18:51,956 --> 00:18:53,706 -Couple hours. -[Guy] Strain it? 483 00:18:53,708 --> 00:18:56,050 We take our shredded chicken, we put our chicken stock into it. 484 00:18:56,052 --> 00:18:58,094 Now, we're gonna make the green sauce. 485 00:18:58,096 --> 00:19:00,096 So, first thing down is the ground pork? 486 00:19:00,140 --> 00:19:01,714 [Adam] Add our flour, make our roux. 487 00:19:01,790 --> 00:19:06,102 Garlic, my roasted red and green chili, salt, and stock. 488 00:19:06,104 --> 00:19:09,397 -Once it comes to a boil, 30 minutes, and we're done. -All right, Chef. 489 00:19:09,399 --> 00:19:11,774 [Adam] We're making our dough for our stuffed sopapillas. 490 00:19:11,818 --> 00:19:14,152 We have flour, baking powder, some salt. 491 00:19:14,228 --> 00:19:16,863 [Guy] So mix the dry ingredients first, then, hit some water in it. 492 00:19:16,865 --> 00:19:18,472 Then, we'll let it rest. 493 00:19:18,549 --> 00:19:20,616 -Ball it up. -[Adam] So at least 3 hours in the fridge. 494 00:19:20,618 --> 00:19:22,326 The one reason I like it cold 495 00:19:22,328 --> 00:19:24,662 is because when it hits the fryer, the cold and the heat, pow. 496 00:19:24,739 --> 00:19:25,580 That's what makes it puff. 497 00:19:25,582 --> 00:19:27,123 You make 'em all by hand? 498 00:19:27,167 --> 00:19:29,375 Try to make it as round as possible. 499 00:19:29,377 --> 00:19:31,002 We go ahead and cut it. 500 00:19:31,004 --> 00:19:32,545 Fry 'em until their golden. 501 00:19:32,547 --> 00:19:34,589 So look at this! 502 00:19:34,591 --> 00:19:35,989 Bigger than your head! 503 00:19:35,991 --> 00:19:37,842 -[Adam] Open it up. -Just a little bit of beans. 504 00:19:37,919 --> 00:19:40,803 Our shredded chicken, little bit of cheese inside. 505 00:19:40,805 --> 00:19:42,805 -So this is our green sauce. -[Guy] This is going next level. 506 00:19:42,807 --> 00:19:44,640 This is no sopapilla that I've ever seen. 507 00:19:44,684 --> 00:19:46,559 [Adam] And then, we have our rice, cheese. 508 00:19:46,561 --> 00:19:48,644 -Does it go in the oven? -[Adam] Just till the cheese melts. 509 00:19:48,646 --> 00:19:50,605 -[Guy] It's a monster. -Shredded lettuces. 510 00:19:50,607 --> 00:19:52,648 Sour cream, made in house. 511 00:19:52,692 --> 00:19:55,568 Just kidding. That's the only thing we don't make in house. 512 00:19:55,645 --> 00:19:58,946 -I bit. I took it. -[Adam] Guacamole, made in house. 513 00:20:01,743 --> 00:20:03,850 [Guy] Really flavorful rice. 514 00:20:03,852 --> 00:20:06,120 Green chili's delicious. I get that heat in there, you get a bit of that kick. 515 00:20:06,122 --> 00:20:08,956 -It's not overpowering. -These are outstanding. 516 00:20:08,958 --> 00:20:11,792 So fresh. That chicken is soaked in that chicken stock. 517 00:20:11,794 --> 00:20:12,877 [Guy] It's nice and tender. 518 00:20:13,588 --> 00:20:14,670 It's comfort food. 519 00:20:15,215 --> 00:20:17,256 It's not pronounced sopapilla. 520 00:20:17,333 --> 00:20:20,092 -You eat one of these and it's sofa for me a. -[Hunter laughing] 521 00:20:20,094 --> 00:20:22,136 Your stuffed sopapilla with chicken. 522 00:20:22,213 --> 00:20:24,055 The chicken's really, really tender. 523 00:20:24,057 --> 00:20:26,474 With everything stuffed in there, the beans, chili, it's just great. 524 00:20:26,509 --> 00:20:27,725 Chicharron burrito. 525 00:20:27,802 --> 00:20:29,876 When you want something special, you come here. 526 00:20:29,878 --> 00:20:32,980 [Guy] What you're pulling of in this tiny, little kitche is ridiculous. 527 00:20:32,982 --> 00:20:34,982 Pops is proud. Crushing it. 528 00:20:35,059 --> 00:20:38,653 -Come next week, he'll be making sour cream. -[Adam laughing'] 529 00:20:38,655 --> 00:20:40,571 So that's it for this road trip. 530 00:20:40,573 --> 00:20:43,950 But don't worry, we got plenty more joints to find all over this country. 531 00:20:44,026 --> 00:20:47,745 I'll be looking for you next time on Diners, Drive-Ins, and Dives. 532 00:20:47,822 --> 00:20:49,805 He's gonna be around here for a long-- 533 00:20:49,807 --> 00:20:52,166 Best chicken piccata... Chicken piccata he's ever had, that's impressive. 534 00:20:52,243 --> 00:20:53,876 Yeah, I'm in the middle of dropping my line 535 00:20:53,878 --> 00:20:56,003 and you're back here. [gasping] 536 00:20:56,005 --> 00:20:58,005 I was trying to pitch in my point, okay. 537 00:20:58,007 --> 00:20:58,506 [all laughing]