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Hey, everybody,
I'm Guy Fieri
and we're rolling out.
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Looking for America's greatest
Diners, Drive-Ins, and Dives
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This trip...
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Ha-ha!
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...we're loading up
the meat...
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So dainty portion.
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...with out of bounds
beef and bird.
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You're just shoveling,
it's like trying to eat
with a Tasmanian devil.
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We've got authentic
southwest specialties
in New Mexico.
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These are outstanding.
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Off the chain chicken
in New Hampshire.
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This is what I would call
destination dish.
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And a local gem
in Emerald Isle,
North Carolina
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And I'll tell ya what,
guy's crushing it.
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Smoking up legit
barbecue flavor bombs.
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Ohh! Dynamite sandwich.
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That's all right here,
right now, on Diners,
Drive-Ins, and Dives.
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We're here in Emerald Isle,
North Carolina
on a family reunion.
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By the way, Mom's called me
like four time now,
they want us at the beach.
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I know, but we had to take
the corvette for a spin.
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I'm here to take you
to a joint that is doing
the bomb barbecue.
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Wait, barbecue right now?
It's hot.
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People tell me this place
is off the hook,
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-are you hungry?
-I'm always hungry.
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This is Shepard Barbecue.
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Rib plate in the window,
order up.
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Where does this stack up
in the world of barbecue?
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It's the number one place
for me.
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Good barbecue all depends
on the person that's behind
the smoker.
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It's the genius of Brandon.
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[Guy] Which all started
when Chef Brandon Shepard
was just a kid
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hanging around the pit
at family cookouts.
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Then, after working
at kitchens, he and his wife
Elizabeth...
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jalapeno cheddar sausage up.
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...decided to fire things u
on their own.
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What kind of barbecue
you doing?
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We kinda
jump all over the place.
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Eastern North Carolina
style pulled pork.
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But we also do brisket,
pull a little bit
from everything.
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Boss Hawg and the Collard.
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The Boss Hawg sandwich
has got your pulled pork,
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jalapeno sausage in it,
and it's just a flavor bomb
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-[Guy] All right, Chef.
-This is our jalapeno
cheddar sausage.
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[Guy] Okay. So the trimmings
from the brisket
and from the pork?
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-Yes, sir.
-Got it. And what are we
adding to it?
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[Brandon] Granulated garlic,
smoked paprika,
crushed black pepper,
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curing salt,
kosher salt,
mustard powder,
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-we have milk powder.
-Little fat in there, got it.
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[Brandon] And this
is actually cream.
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[Guy] Now, are we gonna
add this to the meat
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-and grind it on the meat?
-[Brandon] Yes, sir.
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[Guy] Intersperse the peppers.
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You just gonna do one grind?
Or you gonna go multiple?
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-Two different runs
with a coarse grind.
-[Guy] Okay.
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[Brandon] And once
all the grinding's done
we mix in mild cheddar.
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Now, we're gonna
put the sausage mix
into the stuffer
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-to make our sausage.
-Let's see it, Chef.
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-[Hunter] Look at that.
-You'll twist it.
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-Beautiful.
-Then we smoke it.
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-[Guy] What kind of smoker?
-We have a custom
smoker outside.
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It is a stick burner.
We normally use hickory,
post oak, and pecan.
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[Guy] Smoke at a low temp,
2.5 hours, then hold it,
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and then go again
at a higher temp
for another 3 hours.
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-Yes, sir. Now, we're gonna
season the pork butt.
-So just salt and pepper.
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How long's this gonna smoke
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-About 10 hours or so.
-[Guy] Okay.
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[Brandon] Add salt,
and pepper,
the Carolina vinegar
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to get ready for service.
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-[Guy] Okay, Chef, next up?
-Our Carolina Gold
mustard sauce.
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We start off
with yellow mustard,
Dijon mustard.
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-[Guy] This is the Carolina
vinegar sauce you make?
-Yes, sir.
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[Guy] I'll have a gallon
of that to go.
More white vinegar.
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[Brandon] Water,
Worcestershire sauce,
smoked paprika.
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-Black pepper.
-[Brandon] Black pepper,
cayenne,
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granulated garlic,
granulated onion powder.
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Where's my money!
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It's all right,
I don't have anger issues.
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-Red chili flake.
-[Brandon] And white sugar.
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That's on point.
Love that vinegar,
love the heat,
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I love the simplicity.
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You call it gold,
you're right.
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We toast our bun
with our beef tallow.
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Beef tallow
is what you smear
on the bun?
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Little bit of garlic as well.
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I almost named you Beef Tallow
when you were a child.
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-I'd have been okay with that.
-[Brandon] Our
house made slaw.
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-Here's our sausage.
-Yeah, that could
be all right.
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I love the grind in it.
Good amount of cheese.
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Little bit of heat,
not too much smoke, right?
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-Good little snap to it.
-Do our pulled pork,
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Carolina Gold sauce,
pickled red onion.
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And the collard greens,
give me a rundown on this.
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-An inspiration
of my grandmother.
-Ohhh!
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-[Brandon] We call these
Helen's Collards.
-Those are great greens.
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-Dynamite sandwich.
-[Hunter] Mmm-hmm.
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The smoke is tender,
but doesn't have
a ton of smoke.
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Sausage has got a great bite
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Yeah, it adds a great
textural difference between
the pulled pork
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and the sausage. I mean,
it's nice to have that.
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Coming for your job.
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-I'm, you know.
-Textural difference.
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-That Carolina Gold, money.
-We could put that
on a flip-flop, legit.
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Slicing sausage
for the Boss Hawg.
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It's crazy good.
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[man] The pulled pork's
got an excellent bark on it
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really good flavor,
really juicy.
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I am obsessed
with the jalapeno
cheddar sausage.
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And collard greens
are ridiculous.
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I always get all collards.
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You have to get
those pit beans too,
as a side.
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My Mama makes some good
baked beans, but...
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Don't get us in trouble
with mama.
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This has been top-notch.
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[Guy] All right,
we gotta do another one.
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-Let's do the Spicy Heifer.
-Yes, sir.
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Spicy Heifer sandwich
in the window.
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You don't know how
you're gonna tackle it,
it's so big.
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So don't go anywhere,
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we're hanging out
at Emerald Isle,
North Carolina
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-eating barbecue
with this guy.
-This is awesome.
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Welcome back. Hunter and I
are handing out, doing
Triple D in Emerald Isle.
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We're supposed
to be at the beach
with our family,
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but we heard about
this barbecue joint.
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And I'll tell ya what,
guy's crushing it.
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[Brandon] Smoked turkey plate
going out.
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The food here is outstanding.
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Really hits your tastebuds
with a pop of flavor that's
off the hook in general.
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Spicy Heifer sandwich
and Street Corn.
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The Spicy Heifer,
that's a burger
that is top-notch.
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[woman] It's got
that super tender
brisket on there,
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the sausage
right underneath it,
I just can't get enough of it.
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-Now, we're gonna jump
into a dish called the...
-The Spicy Heifer.
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-First, we start off
with our prime brisket--
-Prime!
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We still use prime brisket
even in today's day.
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This is our
Carolina Gold sauce...
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-[Guy] Yeah.
-...mixed with
our pickle juice.
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-We do house made pickles.
-Would it be easier
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to talk about the things
you didn't make?
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If I found out you start
baking your own buns,
we're gonna talk.
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-We actually--
-No, don't!
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We got a guy
for that in Raleigh.
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[Guy] All right,
so hit it with the mixture.
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Pepper, our seasoning salt.
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-This we do not make.
-[Guy] Ha-ha!
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Finally, ladies and gentlemen
after 87 things, he didn't
make something.
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You under achiever.
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Granulated garlic.
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[Hunter] Now, will you
marinade this for a while?
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Or you just going
straight to the smoker?
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[Brandon] We actually
let it sit out for around
10 minutes or so,
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just to tack up a little bit.
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And then, we go
straight to the smoker.
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-What temp
are we running this at, 225?
-Yes, sir.
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Between 12 and 16 hours.
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And what else goes on
this Spice Heifer?
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The red barbecue sauce.
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We start off with ketchup,
I do not make by the way.
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-They don't make.
-Two things.
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[Brandon] Worcestershire
sauce, apple cider vinegar,
molasses,
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Carolina vinegar,
brown sugar,
granulated garlic,
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-cracked black pepper.
-[Guy] There's
the onion powder, Chef.
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Chipotle seasoning, water.
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Instead of using liquid smoke,
we just throw it in the smoker
10 minutes or so.
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-We're gonna make
the pickled jalapenos.
-Let's see it.
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[Brandon] Start off
with the water,
white vinegar, salt, sugar.
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Little pickling spice.
Let this come to a simmer?
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[Brandon] Pour the hot
pickling liquid onto
the raw jalapenos.
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-[Guy] How long
does this take?
-About 20 minutes or so.
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Now, we're gonna plate up
the Spicy Heifer sandwich.
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-Cover the bottom
with the pickles.
-Every bite gets it, right.
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Then, we go
with our sausage,
brisket.
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-[Guy] Gorgeous.
-Juicy.
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-You guys like
the moist or the lean?
-Yeah.
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[Brandon chuckles] Either one.
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-Dude, you're giving 'em
prime brisket?
-Prime brisket.
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Barbecue sauce
that we made earlier,
pickled jalapeno,
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white onion to cut through
all the fat.
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I don't know how
I'm gonna get my little mouth
around this.
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-Barbecue sauce must be messy.
-The brisket's ridiculous.
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When you look at that pull,
I mean, it is moist, juicy.
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-[Hunter] Dude, that is money.
-[Guy] Barbecue sauce
is spot on.
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The sausage, of course,
is great.
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Pickled jalapeno, primo,
delicious crunch
to that pickle.
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-And the white onion, yes.
-[Hunter] Great Street Corn
salad, too.
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-Very refreshing after
all the protein in there.
-Well done.
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[Brandon] Spicy Heifer
to the window.
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The brisket here is always
on point, the bark is nice.
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I loved the jalapenos on it
and pickles, it was excellent.
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-What's your favorite thing
on the menu?
-The brisket.
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[woman] It's meat butter,
it's great.
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-Meat butter?
-Yeah.
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What else you want from me?
She has better hair.
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00:07:35,247 --> 00:07:36,788
-She had all the points.
-Oh, come on, now.
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Got the Smokehouse Cuban
for you.
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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.
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You're such a humble guy,
it shows how much
you love what you do.
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[Hunter] You definitely
understand flavors, for sure
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-Great success to you,
my friend.
-[Hunter] Nice job.
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Delicious.
Let's get some of this
and go to the beach.
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We'll have the meat sweats
out there.
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-Okay.
-All right.
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Up next, an eclectic spot
in North Conway,
New Hampshire.
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I mean, that's a really
good looking dish.
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Throwing Thai
into their tacos.
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Ooh, delicious.
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00:08:04,818 --> 00:08:06,067
[Guy] And winning me over..
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00:08:06,069 --> 00:08:08,445
This is where we're gonna
have to talk.
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00:08:08,447 --> 00:08:09,879
...with their piccata.
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00:08:09,881 --> 00:08:10,822
Might be one of the best
piccatas I've ever had.
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00:08:12,409 --> 00:08:14,067
Welcome to winning
the hair game.
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00:08:14,069 --> 00:08:15,994
-You're taking me
out of my title.
-This is my chrome look.
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00:08:16,029 --> 00:08:17,954
-You are going for it.
-[all laughing]
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00:08:20,584 --> 00:08:23,502
Son, we are here
in North Conway,
New Hampshire.
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00:08:23,578 --> 00:08:24,753
It's about 2.5 hours
from Boston.
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00:08:24,829 --> 00:08:26,004
Yeah, yeah.
I know where we're at.
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00:08:26,006 --> 00:08:27,989
I thought we were coming
to go skiing though.
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00:08:27,991 --> 00:08:30,425
No, son. People come up here
for a lot of things,
like the summer time.
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00:08:30,427 --> 00:08:31,843
As a matter of fact,
one of those popular times
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00:08:31,845 --> 00:08:33,637
is coming up here
for the foliage in the fall
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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]