1
00:00:01,393 --> 00:00:03,627
I'm Guy Fieri and we're
rolling out, looking for
2
00:00:03,629 --> 00:00:06,296
America's greatest diners,
drive-ins, and dives.
3
00:00:06,590 --> 00:00:07,589
This trip...
4
00:00:07,591 --> 00:00:08,915
[laughs boisterously]
5
00:00:08,917 --> 00:00:11,051
...we've got not your
everyday dishes...
6
00:00:11,128 --> 00:00:12,469
Have you guys tried this?
7
00:00:12,513 --> 00:00:13,762
...all day long.
8
00:00:13,764 --> 00:00:16,765
Only on Triple-D,
do you get this.
9
00:00:16,767 --> 00:00:19,643
There's sweet breakfasts,
and savory lunch in Taos.
10
00:00:19,645 --> 00:00:21,770
-It's real deal, right?
-100%.
11
00:00:21,772 --> 00:00:24,565
[Guy] Along with new territo
in Mexican flavor.
12
00:00:24,600 --> 00:00:26,250
This is like getting
a passport
13
00:00:26,252 --> 00:00:28,861
to some parts of Mexico tha
maybe you haven't been to.
14
00:00:28,937 --> 00:00:32,531
Plus I'm hanging
with skate legend
Tony Hawk in San Diego...
15
00:00:32,533 --> 00:00:34,491
I'm doing something!
It's happening!
16
00:00:34,493 --> 00:00:37,411
...for a crazy ride
into Veganville.
17
00:00:37,488 --> 00:00:40,956
-It's a railroad spike in
the train to Flavortown.
-So good!
18
00:00:40,958 --> 00:00:44,543
That's all right here,
right now, on Triple-D!
19
00:00:56,807 --> 00:00:59,058
So I'm here in San Diego,
in the South Park area,
20
00:00:59,134 --> 00:01:01,477
and I'm here to see a chef
that came in and rocked
21
00:01:01,553 --> 00:01:04,021
Guy's Grocery Games on
the vegetarian competition.
22
00:01:04,023 --> 00:01:06,815
And I said I gotta check out
your restaurant. You ready?
23
00:01:06,892 --> 00:01:11,403
This... is Tony Hawk?
The G.O.A.T?
24
00:01:11,480 --> 00:01:12,613
-What's up?
-Are you hungry?
25
00:01:12,615 --> 00:01:15,032
-Yes!
-Awesome. This is Kindred.
26
00:01:18,454 --> 00:01:19,995
Bourbon Beach Burger
in the pass!
27
00:01:20,072 --> 00:01:22,581
Kindred is an
incredible restaurant.
28
00:01:22,583 --> 00:01:26,126
The food is really creative,
it's bold, it's flavorful.
29
00:01:26,128 --> 00:01:28,253
Dropping a Bourbon Beach
Burger right now!
30
00:01:28,255 --> 00:01:30,255
We love bringing meat eaters
here to just blow their mind.
31
00:01:30,257 --> 00:01:32,482
This place absolutely rips.
32
00:01:32,484 --> 00:01:36,178
[Guy] And it sews together
a punk rock attitude
and plant based cooking,
33
00:01:36,180 --> 00:01:38,889
two passions of owner,
Kory Stetina.
34
00:01:38,933 --> 00:01:43,310
We opened up Kindred
in 2015 as a way to
showcase vegan food
35
00:01:43,312 --> 00:01:45,813
in the most
non-stereotypical way.
36
00:01:45,815 --> 00:01:47,314
-Do you eat a lot of vegan?
Vegetarian?
-I do, yeah.
37
00:01:47,316 --> 00:01:50,567
The food's decadent.
It feels more indulgent.
38
00:01:50,569 --> 00:01:52,361
[Guy] And that amped-up
style's made possible
39
00:01:52,363 --> 00:01:55,948
by Chef Dylan Craver's
crazy kitchen skills.
40
00:01:56,024 --> 00:01:58,784
-What's the gateway dish?
-Probably the skewers.
41
00:01:58,786 --> 00:02:00,369
Those are pretty good.
42
00:02:00,371 --> 00:02:02,871
You have these
chunks of seitan.
43
00:02:02,873 --> 00:02:04,848
[woman 2] There's
some chimichurri,
44
00:02:04,850 --> 00:02:07,793
there's also a harissa sauce,
which gives you
a little punch of spice.
45
00:02:07,795 --> 00:02:11,171
So we're making
the seitan dough for
the skewers right now.
46
00:02:11,173 --> 00:02:15,801
Some vital wheat gluten, rice
flour here, paprika, onion
powder, and garlic powder.
47
00:02:15,803 --> 00:02:19,263
Red miso powder,
and some kosher salt here.
Lightly mix that together.
48
00:02:19,265 --> 00:02:21,181
Now people can buy seitan
at the markets?
49
00:02:21,183 --> 00:02:23,350
It's definitely got an
ingredient that's missing
50
00:02:23,352 --> 00:02:25,394
when you buy it from
the store, and that's love.
[laughs]
51
00:02:25,396 --> 00:02:27,537
We're going to go ahead
and make our wet mix now.
52
00:02:27,539 --> 00:02:31,859
A little bit of tofu,
water here, canola oil,
Worcestershire, fresh ginger.
53
00:02:31,935 --> 00:02:35,696
Blend it up, until it's
all the way smooth,
add the wet to our dry.
54
00:02:35,698 --> 00:02:36,822
How many skewers
would that make?
55
00:02:36,824 --> 00:02:39,032
About ten orders or so.
56
00:02:39,109 --> 00:02:40,826
Put it in the cooler
overnight to set.
57
00:02:40,903 --> 00:02:42,744
-[Guy] Cook it in
the tamari water?
-[Dylan] About an hour.
58
00:02:42,821 --> 00:02:44,621
-[Guy] It really firms up.
-[Dylan] Cut these down.
59
00:02:44,623 --> 00:02:45,906
[Guy] And then we'll
make the marinade.
60
00:02:45,982 --> 00:02:48,292
[Dylan] Yellow onion.
Garlic clove. Tamari.
61
00:02:48,335 --> 00:02:49,835
[Guy] Tamari and yesterday.
62
00:02:49,837 --> 00:02:51,211
-[Tony] Your dad jokes.
-[Dylan] Today, gone tamari.
63
00:02:51,288 --> 00:02:53,130
Never gets old though for me.
64
00:02:53,174 --> 00:02:56,049
I am a father many times over,
so I got plenty of dad jokes.
65
00:02:56,051 --> 00:02:57,885
I want three out of you.
Challenge has been set.
66
00:02:57,887 --> 00:03:00,387
-[Dylan] So canola oil now.
-[Guy] Is that sriracha?
67
00:03:00,389 --> 00:03:03,056
[Dylan] Yes it is.
Dijon mustard, brown sugar.
68
00:03:03,058 --> 00:03:04,308
[Guy] Love that too.
Love The Stones.
69
00:03:04,310 --> 00:03:06,143
-I'm reaching.
-[all laugh]
70
00:03:06,187 --> 00:03:09,229
-[Tony] How come
it tastes so good now?
-Exactly. [laughs]
71
00:03:09,306 --> 00:03:11,607
-Is that a dad joke?
Do I get one?
-Eh.
72
00:03:11,609 --> 00:03:13,192
-[Dylan] Apple cider vinegar.
-[Guy] Wow.
73
00:03:13,194 --> 00:03:14,651
[Dylan] Gonna blend
this bad boy up.
74
00:03:15,613 --> 00:03:17,345
Dude, it's delicious!
75
00:03:17,347 --> 00:03:19,948
[Dylan] So that's
ready for the oven.
375, about 20 minutes.
76
00:03:19,950 --> 00:03:21,950
-But there's sauces
that are going with this?
-[Dylan] Yes.
77
00:03:22,027 --> 00:03:24,328
-Tony's a big sauce guy.
-I lika da sauce!
78
00:03:24,330 --> 00:03:26,430
[Dylan] Now we're
going to go ahead
and make our chimichurri.
79
00:03:26,432 --> 00:03:30,584
Cilantro and parsley to start.
Basil, green onion,
fresh oregano, jalapenos,
80
00:03:30,586 --> 00:03:32,961
Yes! I was voting
for the spices.
81
00:03:32,963 --> 00:03:37,132
Garlic cloves.
Sugar, lime juice,
kosher salt, and canola oil.
82
00:03:37,209 --> 00:03:38,908
[Guy] Tony's been shy to ask,
83
00:03:38,910 --> 00:03:42,012
but he really wants
to use the gigantic
immersion blender.
84
00:03:42,014 --> 00:03:43,680
-Yeah, absolutely.
-Don't worry, you'll be fine.
85
00:03:43,682 --> 00:03:45,682
-Just keep pushing down on it.
-Okay.
86
00:03:45,684 --> 00:03:47,184
[Dylan] There you go.
There you go, it's working.
87
00:03:47,228 --> 00:03:49,019
I'm doing something!
It's happening!
88
00:03:49,021 --> 00:03:51,212
-[Guy] What's
your daughter's name?
-[Tony] Kadie.
89
00:03:51,214 --> 00:03:55,692
[Guy] Kadie, just when
you think your dad couldn't
get any cooler, he's cooking!
90
00:03:55,694 --> 00:03:57,778
Only on Triple-D
do you get this.
91
00:03:57,780 --> 00:04:00,781
[Dylan] You got the job.
Can you start tomorrow?
92
00:04:00,783 --> 00:04:02,658
[Guy] Delicious.
I love the basil kick.
Little bit of heat.
93
00:04:02,734 --> 00:04:04,484
That's a really
good chimichurri.
94
00:04:04,486 --> 00:04:06,536
I'm going to just steal
a cup of it, take it home.
Is that cool?
95
00:04:06,580 --> 00:04:08,830
That's fine. So next,
we're going to make harissa.
96
00:04:08,832 --> 00:04:11,333
Yellow onion. Garlic clove.
Red bell pepper.
97
00:04:11,335 --> 00:04:15,379
-Jalapeno. Paprika.
Curry powder and cumin seed.
-[Guy] And some salt?
98
00:04:15,422 --> 00:04:17,714
Sherry vinegar,
canola oil here.
99
00:04:17,758 --> 00:04:19,091
[Guy] So we're going to
roast this off in the oven?
100
00:04:19,093 --> 00:04:22,010
[Dylan] 400 degrees for
about 20 to 30 minutes.
101
00:04:22,012 --> 00:04:24,137
Blend our harissa, and it's
ready for service.
102
00:04:24,139 --> 00:04:25,973
-[Guy] Last sauce.
-[Dylan] Horseradish aioli.
103
00:04:25,975 --> 00:04:28,850
-Vegan mayonnaise.
-That's delicious!
104
00:04:28,852 --> 00:04:32,604
It is, yeah. Yellow onion,
prepared horseradish,
sherry vinegar, kosher salt.
105
00:04:32,606 --> 00:04:34,606
Blend this up.
106
00:04:34,683 --> 00:04:36,984
[Guy] The seitan's have
been cooking off, now we'll
skewer them, flat top 'em,
107
00:04:37,060 --> 00:04:40,028
basting them again with
the marinade, put a final
char on 'em on the grill.
108
00:04:40,105 --> 00:04:42,614
-Yep.
-Looks dynamite.
That says "I'm a skewer."
109
00:04:42,649 --> 00:04:44,116
[Dylan] Well, so does
the wooden stick, but...
110
00:04:44,192 --> 00:04:45,742
Kinda got burned
on that one, didn't I?
111
00:04:45,744 --> 00:04:47,369
You mean you got burned
like the wooden stick?
112
00:04:47,371 --> 00:04:49,705
-[Tony] Boom. Number two.
-[Guy] Dad joke. Dad joke.
113
00:04:49,707 --> 00:04:51,540
[Dylan] Dress this up in
that chimichurri sauce.
114
00:04:51,616 --> 00:04:53,417
Now we're going to hit it
with that horseradish aioli.
115
00:04:53,460 --> 00:04:55,585
-Harissa. Green onion there.
-[Guy] Gorgeous.
116
00:04:55,587 --> 00:04:58,213
-That's the skewers.
-[Guy] All you, your honor.
117
00:04:58,290 --> 00:05:01,758
Wow. That is so good.
I don't want to say it's like,
the best sausage,
118
00:05:01,760 --> 00:05:03,468
but it's kind of like
the best sausage.
119
00:05:03,470 --> 00:05:05,804
[Guy] Just texturally,
it's got a good bite at
the beginning,
120
00:05:05,881 --> 00:05:08,932
soft and tender on the inside.
All the sauces marry well.
121
00:05:08,976 --> 00:05:11,977
Your chimichurri is
usually such the loudest
instrument in the room,
122
00:05:12,054 --> 00:05:14,938
then you get that horseradish,
it's got, you know,
it's kind of like the cymbal,
123
00:05:14,940 --> 00:05:16,898
you've got the harissa, which
is kind of the jam guitar.
124
00:05:16,900 --> 00:05:18,150
-Uh-huh. Uh-huh.
-[Tony] I love it.
125
00:05:18,152 --> 00:05:20,134
I have the skewers.
126
00:05:20,136 --> 00:05:22,738
It's my favorite dish.
The chimichurri they make
here is just delicious.
127
00:05:22,740 --> 00:05:25,907
It's a great comfort dish.
It works well
with having cocktails.
128
00:05:25,909 --> 00:05:28,910
Kindred is one of the coolest
bars in San Diego.
129
00:05:28,912 --> 00:05:30,370
-[Guy] Best drink?
-All of them!
130
00:05:30,447 --> 00:05:32,072
I take that challenge!
131
00:05:32,074 --> 00:05:33,915
I came for the cocktails
and the food just
kind of sold me.
132
00:05:33,917 --> 00:05:36,209
Outstanding. Do you
have the encore?
133
00:05:36,211 --> 00:05:39,046
-I do have the encore.
-[Guy] All right.
Don't go anywhere.
134
00:05:39,122 --> 00:05:41,173
We've got the legend
in the house and we
are going vegan.
135
00:05:41,175 --> 00:05:42,990
We'll see you in a bit.
136
00:05:45,596 --> 00:05:47,637
-There you go.
-Thanks for being my height,
man, I appreciate it.
137
00:05:47,639 --> 00:05:49,806
I like to do the best
flavor-flav I can,
you know what I mean?
138
00:05:49,850 --> 00:05:51,892
-[all laugh]
-[Guy] Yeah, boy!
139
00:05:53,896 --> 00:05:56,229
Welcome back to Triple-D,
hanging out in San Diego,
140
00:05:56,231 --> 00:06:00,192
at Kindred, ah, with the one
and only chef Dylan
who rocked Triple-G.
141
00:06:00,194 --> 00:06:02,819
I said, "Dude, I wanna see you
play in your own arena."
142
00:06:02,821 --> 00:06:04,488
And when you
show up in San Diego,
143
00:06:04,531 --> 00:06:06,239
-Tony Hawk shows up.
-Ah, thank you.
144
00:06:06,316 --> 00:06:08,367
We are at
the coolest restaurant.
145
00:06:08,369 --> 00:06:11,328
There are dishes here
you're not going to get
in other places.
146
00:06:11,372 --> 00:06:13,372
[Dylan] Good Morning
Captain up!
147
00:06:13,374 --> 00:06:16,666
-The Good Morning Captain
is a chickpea cake.
-With a lot of funky toppings.
148
00:06:16,668 --> 00:06:18,493
-[Dylan] Good Morning Captain.
-Good Morning Captain!
149
00:06:18,495 --> 00:06:20,295
-Sounds like a Caddyshack,
for sure.
-[Guy] Yeah, doesn't it?
150
00:06:20,372 --> 00:06:23,256
It's like a New England style,
we're calling it
a "chickpea cake."
151
00:06:23,258 --> 00:06:26,718
This is pulsed garbanzo beans.
Some yellow corn kernels.
152
00:06:26,720 --> 00:06:28,845
-Kimchi, that we blended up.
-Next, some onion.
153
00:06:28,847 --> 00:06:30,555
[Dylan] Vegan mayo again.
Garlic oil.
154
00:06:30,557 --> 00:06:32,391
-That you make in-house?
-Yes, we do.
155
00:06:32,393 --> 00:06:35,185
Your creativity, your head!
Just, it's not normal,
that's awesome.
156
00:06:35,229 --> 00:06:37,521
I mean he cooks
like you skateboard!
Man, he is off the rails.
157
00:06:37,523 --> 00:06:39,547
[Tony] It's all
about the passion.
158
00:06:39,625 --> 00:06:43,652
Yellow mustard. Kosher salt.
garbanzo flour. Freshly
ground white pepper.
159
00:06:43,728 --> 00:06:46,613
-Some freshly chopped dill.
-[Guy] That's a big dill.
160
00:06:46,690 --> 00:06:50,617
That is spot on! Let me see
what the judges say... Ten!
161
00:06:50,619 --> 00:06:52,744
[Tony] Hey, no dill!
All right?
162
00:06:52,746 --> 00:06:53,662
-[Guy] Dill? Or no dill?
-No dill.
163
00:06:53,664 --> 00:06:55,805
[laughs]
164
00:06:55,807 --> 00:06:57,874
[Dylan] Zest and then
the juice of the Meyer lemon.
Let it chill for a bit.
165
00:06:57,918 --> 00:06:59,709
-[Guy] Get the sauce?
-Horseradish tartar.
166
00:06:59,753 --> 00:07:01,744
-Dig it.
-[Dylan] Some of that
lovely vegan mayo.
167
00:07:01,746 --> 00:07:05,715
Dill relish here. Lightly
pulsed capers. Horseradish.
Toasted dill seed.
168
00:07:05,717 --> 00:07:07,500
Little bit of kosher salt.
Freshly chopped dill.
169
00:07:07,502 --> 00:07:10,345
Good morning, captain!
Gosh, I just want a T-shirt
that says it.
170
00:07:10,422 --> 00:07:16,726
And I want someone with a pipe
in an ascot and a martini,
like a, you know. Okay!
171
00:07:16,770 --> 00:07:19,813
The horseradish tartar
sauce. These are fried
garbanzo beans.
172
00:07:19,815 --> 00:07:21,331
-[Guy] Fried garbanzo is nice!
-[Dylan] Yes.
173
00:07:21,333 --> 00:07:24,359
Fried capers. Herb infused oil
that we make in-house.
174
00:07:24,436 --> 00:07:26,194
-[Tony] Herb-an assault!
-[Guy laughs]
175
00:07:26,229 --> 00:07:28,196
-[Dylan] Little bit of chives
to finish this off.
-Gorgeous!
176
00:07:28,273 --> 00:07:32,325
[Dylan] So the salad
is arugula, frisee,
nasturtium vinegarette,
177
00:07:32,327 --> 00:07:36,288
Dijon mustard pickled cherry
tomatoes, pickled onions,
178
00:07:36,290 --> 00:07:38,290
and then just some
fresh radishes.
179
00:07:38,292 --> 00:07:42,461
You're doing flavors and acids
and throwing little
micro-textures in there
180
00:07:42,537 --> 00:07:44,296
with these fried capers
and these fried garbanzos.
181
00:07:44,372 --> 00:07:47,591
Tartar sauce is such
an understatement
to call a tartar sauce.
182
00:07:47,593 --> 00:07:50,051
It's a rail road spike in
the train to Flavortown!
183
00:07:50,053 --> 00:07:52,028
I mean, that's
pivotal right there!
184
00:07:52,030 --> 00:07:54,222
I have to beat you to this,
because I don't want any
without the sauce.
185
00:07:54,299 --> 00:07:56,366
It's so good!
186
00:07:56,368 --> 00:07:58,477
[Guy] I also love the greens.
You have that great
vinegarette that ties in,
187
00:07:58,553 --> 00:08:01,980
it's mouth-pleasing!
It's like watching
a master in his domain.
188
00:08:01,982 --> 00:08:04,524
[Dylan] Wow. Plating
Good Morning Captains
right now!
189
00:08:04,601 --> 00:08:08,445
They're really blending a lot
of different things together,
so each bite is different.
190
00:08:08,447 --> 00:08:11,406
It's hard to compare it
to anything, but,
it has really good taste.
191
00:08:11,408 --> 00:08:14,159
[man] If you're wanting to e
someplace unique,
192
00:08:14,161 --> 00:08:16,953
and you have one night
in San Diego,
it's always Kindred.
193
00:08:16,997 --> 00:08:19,706
This is universal food.
In the vegan world of cooking,
194
00:08:19,783 --> 00:08:22,083
it is not easy.
And you're doing it.
195
00:08:22,085 --> 00:08:23,543
-Very delicious.
-Thank you.
196
00:08:23,545 --> 00:08:25,337
I would bring anyone here.
197
00:08:25,413 --> 00:08:28,798
Tune in next week when
Tony Hawk, the G.O.A.T.
takes over Triple-D!
198
00:08:31,428 --> 00:08:34,679
Up next, we're headed
out-of-bounds in Taos,
New Mexico.
199
00:08:34,681 --> 00:08:36,014
I call these
destination dishes.
200
00:08:36,016 --> 00:08:38,091
With a Mexican trifecta...
201
00:08:38,093 --> 00:08:42,020
I have seen a lot of great
burritos, but I have never
seen one stuffed like this.
202
00:08:42,022 --> 00:08:44,397
...and an over-the-top
culinary creation.
203
00:08:44,399 --> 00:08:48,360
That is one of the more
elevated dishes I've had
in a Mexican restaurant.
204
00:08:53,575 --> 00:08:55,683
All right, Dad,
where are we going?
205
00:08:55,685 --> 00:08:57,452
Well, Hunter, we're in Taos,
New Mexico. Where do you
think we're going to eat?
206
00:08:57,487 --> 00:08:59,262
Get some cotton candy.
207
00:08:59,264 --> 00:09:00,872
No, Hunter, we're not
getting cotton candy!
That's ridiculous.
208
00:09:00,874 --> 00:09:02,615
Oh. Okay. Pizza?
209
00:09:02,617 --> 00:09:04,543
No it's not always pizza,
Hunter! Look, we're in
Taos, New Mexico.
210
00:09:04,545 --> 00:09:07,504
We're going to go get some
Mexican food. But not just
any Mexican food.
211
00:09:07,548 --> 00:09:11,800
This chef has been classically
trained and he's giving you
some really authentic...
212
00:09:11,876 --> 00:09:15,845
Matter of fact, he likes to
call it a Taste of Mexico.
This is Antonio's.
213
00:09:15,847 --> 00:09:17,514
So cotton candy later, or...
214
00:09:17,516 --> 00:09:19,558
-No, we're not
getting cotton candy!
-Come on!
215
00:09:21,728 --> 00:09:24,187
[speaking foreign language]
...ceviche's, three tacos,
a chicken fajitas.
216
00:09:24,189 --> 00:09:27,566
There is nothing on this menu
that is not high quality.
217
00:09:27,642 --> 00:09:29,317
A crispy salmon tacos.
218
00:09:29,319 --> 00:09:32,404
[woman] He takes recipes
and makes up his own version
219
00:09:32,406 --> 00:09:35,574
That's why it's so interesting
and so delicious.
220
00:09:35,650 --> 00:09:39,494
[Guy] Those versions come
from chef Antonio Matus'
Mexican heritage,
221
00:09:39,496 --> 00:09:43,915
mashed up with the flavors
from his wife Sarah's
hometown of Taos.
222
00:09:43,992 --> 00:09:46,626
Would you say that you're
doing menu items
that you don't find
223
00:09:46,628 --> 00:09:47,877
-in the typical
Mexican restaurant?
-Yes.
224
00:09:47,879 --> 00:09:50,463
[Antonio speaking]
225
00:09:50,465 --> 00:09:52,206
Illegal Burrito Rastafari!
226
00:09:52,208 --> 00:09:55,302
Illegal Burrito Rastafari,
I love the flavors of
the cheese,
227
00:09:55,304 --> 00:09:57,345
mixed in with the tamale
and the chiles.
228
00:09:57,422 --> 00:10:00,015
-Plus the explosion
of the chile relleno.
-The explosion!
229
00:10:00,017 --> 00:10:04,352
You can select from the green
side or the red side. It's so
good it should be illegal.
230
00:10:04,429 --> 00:10:07,022
-What are we making first?
-Yeah, we're making some...
[speaking foreign language]
231
00:10:07,024 --> 00:10:09,774
they're going to go into
the veggie tamales for
the Illegal Burrito Rastafari.
232
00:10:09,776 --> 00:10:12,068
- [speaking foreign languag]
The squash?
-The squash. Yes.
233
00:10:12,070 --> 00:10:15,697
-Olive oil, onion, fresh
corn on the cob,
-Mexican oregano?
234
00:10:15,699 --> 00:10:17,282
Thyme...
[speaking foreign language]
235
00:10:17,284 --> 00:10:19,492
...fresh tomatoes,
a little bit of water
and some salt.
236
00:10:19,494 --> 00:10:21,620
-Let this cook down...
-[Antonio] Thirty minutes.
237
00:10:21,622 --> 00:10:23,538
-Next up, Chef?
-The green chile sauce.
238
00:10:23,615 --> 00:10:24,831
-Olive oil.
-[Hunter] Garlic in.
239
00:10:24,908 --> 00:10:26,532
Autumn Roast green chile.
240
00:10:26,534 --> 00:10:29,044
-It's a really nice
roasty flavor.
-I like roasty flavor.
241
00:10:29,120 --> 00:10:30,837
It's all about
the roasty flavor, folks.
242
00:10:30,839 --> 00:10:32,464
[Antonio] Water,
and a little bit of salt.
243
00:10:32,466 --> 00:10:34,049
-And what is this?
-[Antonio speaking]
244
00:10:34,051 --> 00:10:35,708
All right. So now we're
going to make the tamales.
245
00:10:35,827 --> 00:10:38,553
[Antonio] Add some salt
to this masa. Start adding
in water.
246
00:10:38,630 --> 00:10:39,846
They're going to
be vegetarian tamales.
247
00:10:39,881 --> 00:10:41,455
You soaked the corn husks?
248
00:10:41,457 --> 00:10:43,850
[speaking foreign language]
...and then some green chile.
249
00:10:43,852 --> 00:10:45,810
-[Guy] And how long are we
going to go in the steamer?
-Probably, like, a good hour.
250
00:10:45,812 --> 00:10:48,063
-We gotta work
on the chile relleno?
-[Antonio] Yes.
251
00:10:48,098 --> 00:10:52,150
So the Hatch chiles get
roasted, pull off the skin,
take the seeds out,
252
00:10:52,152 --> 00:10:57,155
And then we're ready to stuff.
Monterey Jack cheese, cream
cheese, salt, some pepper.
253
00:10:57,157 --> 00:11:00,325
Just start mixing it with
our hands, and then we
just stuff it right there.
254
00:11:00,360 --> 00:11:01,993
[Guy] What's the batter
going to be made out of?
255
00:11:01,995 --> 00:11:05,789
[Antonio] Flour,
corn starch, beer,
salt, and some eggs.
256
00:11:05,791 --> 00:11:07,165
[Antonio speaking]
257
00:11:07,167 --> 00:11:08,917
All right. Let's get into it.
What's the next one?
258
00:11:08,919 --> 00:11:11,002
The traditional red chile
here from New Mexico.
259
00:11:11,004 --> 00:11:12,045
[Antonio speaking]
260
00:11:12,122 --> 00:11:13,579
[Hunter] A healthy
amount of those!
261
00:11:13,581 --> 00:11:17,050
Garlic, cumin, some salt.
Water. And then we start this.
262
00:11:17,052 --> 00:11:19,052
Now we're going to
cook it with a little
bit of oil. How long?
263
00:11:19,054 --> 00:11:21,404
[Antonio] Twenty-five minutes.
264
00:11:21,406 --> 00:11:22,496
[Hunter] I think you're going
to need a bigger tortilla to
fit all this stuff in there.
265
00:11:22,498 --> 00:11:24,933
Crispy cheese relleno
veggie tamale.
266
00:11:24,935 --> 00:11:28,770
Some beans, and then
a little bit of green chile.
Sour cream and pico de gallo.
267
00:11:28,772 --> 00:11:31,856
We're going to wrap it,
smother with green chile,
the red chile,
268
00:11:31,858 --> 00:11:34,234
chile con queso. The colors
of the Rastafari flag.
269
00:11:34,310 --> 00:11:36,736
That what we call our
Illegal Burrito Rastafari.
270
00:11:37,823 --> 00:11:40,782
Whoo, look at that.
Looks like a Mexican
calzone right there.
271
00:11:40,784 --> 00:11:44,953
[Guy] I've seen a lot of great
burritos, but I've never
seen one stuffed like this.
272
00:11:46,748 --> 00:11:51,126
One side is this delicious
hatched chile relleno,
simply seasoned,
273
00:11:51,128 --> 00:11:56,548
letting the sauces do
all the extra. And the other
is really great tamale.
274
00:11:56,624 --> 00:11:59,551
-[Hunter] That tamale's money.
-[Antonio] Thank you.
Thank you very much.
275
00:11:59,627 --> 00:12:02,387
[Guy] It's texture, it's
creativity, it's uniqueness--
276
00:12:02,464 --> 00:12:03,780
[Hunter] It holds
together very well.
277
00:12:03,782 --> 00:12:05,890
[Guy] And every bite
is a little bit different.
278
00:12:05,925 --> 00:12:08,309
But it's all very cohesive.
It all works
together perfectly.
279
00:12:08,311 --> 00:12:10,437
-[Guy] I call these
"destination dishes."
-Wow, thank you very much.
280
00:12:10,513 --> 00:12:13,982
A dish that you'd be willing
to drive an hour to go get.
281
00:12:13,984 --> 00:12:15,400
-I would drive an hour
to come get that.
-[Hunter] Absolutely.
282
00:12:15,402 --> 00:12:18,153
The Illegal Burrito Rastafari.
283
00:12:18,188 --> 00:12:22,574
That combination of flavors
just changes the whole
dynamic of the burrito.
284
00:12:22,576 --> 00:12:24,617
I usually can never finish
a whole burrito that size.
285
00:12:24,619 --> 00:12:26,745
I could have cleared
that plate immediately.
286
00:12:26,747 --> 00:12:28,246
-I mean, that is so good.
-Love that.
287
00:12:28,323 --> 00:12:30,457
And that Christmas red
and green? It's awesome.
288
00:12:30,492 --> 00:12:32,834
Ceviche, three tacos, please!
Table ten!
289
00:12:32,911 --> 00:12:35,503
I used to travel to Mexico
and I'd get that same flavor.
290
00:12:35,580 --> 00:12:37,422
Mexico has its states.
291
00:12:37,499 --> 00:12:40,300
And states have
representations of the type
of foods that they make.
292
00:12:40,376 --> 00:12:41,926
What type of food is this?
293
00:12:41,928 --> 00:12:44,596
We have Veracruz, we have
Mexico City, with like,
294
00:12:44,598 --> 00:12:46,431
the Chile Relleno en Nogadas
from Puebla.
295
00:12:46,433 --> 00:12:49,267
The en nogada is
totally unexpected!
296
00:12:49,269 --> 00:12:51,186
I've never had anything
like that before.
297
00:12:51,188 --> 00:12:54,147
It's a mild green chile,
filled with beef and pears
298
00:12:54,149 --> 00:12:56,483
and it's just this
wonderful, sublime flavor.
299
00:12:56,485 --> 00:12:57,683
[Guy] What are we into now?
300
00:12:57,760 --> 00:13:00,361
The filling of the chile
relleno en nogada.
301
00:13:00,438 --> 00:13:01,988
- [speaking foreign languag]
means in...
-In a nut sauce.
302
00:13:01,990 --> 00:13:03,523
In a nut sauce.
303
00:13:03,525 --> 00:13:06,075
[Antonio] Olive oil,
onions, garlic,
apples and pears.
304
00:13:06,077 --> 00:13:07,786
[Guy] Isn't this made
at Christmas?
305
00:13:07,788 --> 00:13:10,705
Yeah, it's actually
a Christmas dish,
yes, yes, it is.
306
00:13:10,707 --> 00:13:11,456
[cackles] Point, Guy!
307
00:13:11,458 --> 00:13:13,440
[Antonio speaking]
308
00:13:13,442 --> 00:13:18,338
-Salt, black pepper, oregano,
some thyme, clove...
-[Guy] Some cumino?
309
00:13:18,340 --> 00:13:20,507
This is taking it
to Christmas!
Some cinnamon.
310
00:13:20,509 --> 00:13:21,883
-[Antonio] Water
-[Guy] We add the ground beef.
311
00:13:21,885 --> 00:13:23,209
[Antonio] Then I'm
going to add the tomatoes.
312
00:13:23,286 --> 00:13:24,260
[Guy] How long is this
going to cook down, Chef?
313
00:13:24,429 --> 00:13:26,212
[Guy and Hunter] Okay.
314
00:13:26,214 --> 00:13:27,806
[Antonio] Whenever it is
cooled, we start
stuffing the poblanos.
315
00:13:27,808 --> 00:13:29,699
We'll make the nogada sauce?
316
00:13:29,701 --> 00:13:32,602
Yeah, the recipe
calls for walnuts, but pecans
are more flavorful.
317
00:13:32,604 --> 00:13:35,980
Add some garlic, and a mix
of cream cheese, goat's cheese
and feta cheese.
318
00:13:36,015 --> 00:13:38,207
-[Hunter] Feta?
-The old feta in Mexico.
319
00:13:38,209 --> 00:13:43,112
[Antonio] Cinnamon. Fresh
onion. Brandy. Salt. Sugar,
and some heavy cream. Milk.
320
00:13:43,114 --> 00:13:45,406
-He's dropped the hammer!
-[Antonio] And that's it.
321
00:13:46,701 --> 00:13:49,160
-Delicious. A savory,
nutty sweet sauce.
-That's great!
322
00:13:49,237 --> 00:13:52,163
That's the name of
our new band! Savory,
nutty sweet sauce.
323
00:13:52,165 --> 00:13:54,240
Be performing tonight
in Antonio's!
324
00:13:54,242 --> 00:13:58,878
[Antonio] Chile relleno, some
beans, some rice, nogada
sauce, cotija cheese.
325
00:13:58,880 --> 00:14:02,006
-Mexican Parmigiano.
-Some cilantro.
Pomegranate, pico de gallo.
326
00:14:02,083 --> 00:14:04,300
-Cotija on the beans.
-[Hunter] Look at that!
327
00:14:07,013 --> 00:14:12,308
The savory spiced meat,
contrasted with this
sweet, salty, nutty sauce,
328
00:14:12,310 --> 00:14:16,396
and the little kiss of
the pomegranate,
the little bite...
329
00:14:16,398 --> 00:14:18,690
I love that you
keep it traditional but you
also kind of change it
330
00:14:18,692 --> 00:14:21,484
to what you think is
going to be better,
like, using the pecans.
331
00:14:21,528 --> 00:14:25,822
That is one of the more
elevated, culinarily
professional dishes
332
00:14:25,824 --> 00:14:27,073
I've had in
a Mexican restaurant.
333
00:14:27,075 --> 00:14:29,659
Chile relleno de nogada
right here.
334
00:14:29,703 --> 00:14:32,537
This is so good. I like
the pomegranate in this.
335
00:14:32,614 --> 00:14:35,373
Absolutely amazing,
amazing relleno.
336
00:14:35,450 --> 00:14:37,125
Red snapper Veracruz!
337
00:14:37,127 --> 00:14:40,336
This is a place where you can
get some very creative stuff.
338
00:14:40,338 --> 00:14:42,589
[Guy] This is like getting
a passport into some
parts of Mexico
339
00:14:42,591 --> 00:14:43,882
that maybe you
haven't been to.
340
00:14:43,884 --> 00:14:45,633
Chef, thank you.
You're awesome. Very talented.
341
00:14:45,668 --> 00:14:47,218
[Guy] Thank you chef.
The real deal, right there.
342
00:14:48,889 --> 00:14:50,722
Coming up, we're
staying in Taos...
343
00:14:50,724 --> 00:14:53,808
Look at how beautiful that is!
344
00:14:53,810 --> 00:14:56,436
...for a funky spot going
out of the ordinary.
345
00:14:56,438 --> 00:15:00,106
This is one of the most
unique, cravable pot pies
I've ever seen.
346
00:15:00,108 --> 00:15:02,483
And start mornings off right
347
00:15:02,485 --> 00:15:04,319
Oh, my gosh, it's amazing.
I'm stuffing my face
right now.
348
00:15:09,826 --> 00:15:11,984
So I'm here in beautiful
Taos, New Mexico,
349
00:15:11,986 --> 00:15:14,621
and depending on the time
of the year, it's 50-50
locals to tourists.
350
00:15:14,697 --> 00:15:16,247
And, you know, this couple
from Chicago,
351
00:15:16,324 --> 00:15:18,750
they came here on vacation
and ate at this restaurant,
352
00:15:18,826 --> 00:15:20,418
loved it so much they
ended up moving here,
353
00:15:20,420 --> 00:15:22,086
and they ended up
buying the restaurant.
354
00:15:22,121 --> 00:15:24,255
And when that chef-owner
left the restaurant to them
355
00:15:24,332 --> 00:15:26,174
he left the equipment,
and the recipes,
356
00:15:26,176 --> 00:15:28,843
and a very key piece
to the success.
357
00:15:28,845 --> 00:15:31,512
And that was the prep cook
that would later
become their chef.
358
00:15:31,514 --> 00:15:33,306
This is Gutiz.
359
00:15:33,308 --> 00:15:34,557
Paella is coming up!
360
00:15:34,559 --> 00:15:36,750
Number one. Top notch.
361
00:15:36,752 --> 00:15:40,855
This is the perfect mixture
of New Mexican flavors with
like, the French cuisine.
362
00:15:40,857 --> 00:15:42,357
Croque Monsieur ready!
363
00:15:42,359 --> 00:15:44,442
I love the food, but I also
love the people.
364
00:15:44,444 --> 00:15:47,028
[Guy] That would be Randy
Morris and Jennifer Peterson
365
00:15:47,030 --> 00:15:49,697
who just seemed destined
to own this place.
366
00:15:49,699 --> 00:15:52,158
-We took jobs
in this restaurant--
-As waiters.
367
00:15:52,160 --> 00:15:55,286
I had mentioned how cool
it would be if we ever owned
a little place like this.
368
00:15:55,363 --> 00:15:59,040
-And there is a legend
about Taos Mountain...
-If you say it...
369
00:15:59,042 --> 00:16:01,960
[Randy echoing] ...how cool
it would be if we ever owne
a little place like this.
370
00:16:01,962 --> 00:16:04,921
Within a week the owner
was like, "I don't want
to do this anymore.
371
00:16:04,965 --> 00:16:07,248
Maybe you guys
should take it over."
372
00:16:07,324 --> 00:16:11,803
[Guy] And the real magic wa
a package deal that include
chef Gaby Garcia.
373
00:16:11,879 --> 00:16:13,846
-Chef, you were
working here then?
-Yeah.
374
00:16:13,923 --> 00:16:15,348
This highlights on
the menu are?
375
00:16:15,350 --> 00:16:18,768
Paella. Eggs Benedict.
French toast.
376
00:16:18,770 --> 00:16:22,438
The French toast comes
stacked three slices.
377
00:16:22,482 --> 00:16:24,315
It's just the best thing ever.
378
00:16:24,317 --> 00:16:27,485
-All right, Chef.
-First step. Make the bread
for the French toast.
379
00:16:27,487 --> 00:16:28,820
[Guy] All-purpose flour.
380
00:16:28,822 --> 00:16:30,471
-[Gaby speaking]
-[Guy] Bloomed in
some warm water.
381
00:16:30,473 --> 00:16:35,660
[Gaby] The butter, sugar,
eggs, milk. Mix it
seven, ten minutes.
382
00:16:35,662 --> 00:16:37,328
-How long does it proof?
-[Gaby] Five, seven minutes.
383
00:16:37,405 --> 00:16:40,456
-[Guy] Then it
goes in the oven.
-For 20 minutes at 325.
384
00:16:40,500 --> 00:16:43,001
We're going to make
the blueberry reduction.
385
00:16:43,003 --> 00:16:44,335
[Guy] Fresh blueberries.
386
00:16:44,412 --> 00:16:46,212
-The water.
-Who wants
a blueberry smoothie?
387
00:16:46,214 --> 00:16:48,923
-[Gaby] Put it in the pan...
-[Guy] And then
pour the sugar in.
388
00:16:49,000 --> 00:16:51,092
-Let this reduce
and we're good to go.
-[Gaby] Yeah.
389
00:16:51,094 --> 00:16:53,636
Now we're making the drench
for the French toast.
390
00:16:53,638 --> 00:16:56,848
-Eggs, milk, orange juice.
-[Guy] Cinnamon?
391
00:16:56,850 --> 00:16:58,891
[Gaby] Here's the
homemade bread.
392
00:16:58,893 --> 00:17:00,476
Are you eating
this with me or...
393
00:17:00,478 --> 00:17:01,686
[Gaby speaking, laughing]
394
00:17:01,688 --> 00:17:04,105
-What?
-I'm just kidding.
395
00:17:04,107 --> 00:17:08,109
Beautiful bread. Light,
great crumb. Good flavor,
little bit of sweetness to it.
396
00:17:08,111 --> 00:17:10,528
[Gaby speaking]
397
00:17:10,530 --> 00:17:12,572
[Guy] I didn't see that
coming. We're gonna, like,
398
00:17:12,574 --> 00:17:17,035
caramelize the sugar
like a creme brulee.
This girl is blowing my mind.
399
00:17:17,037 --> 00:17:20,371
-[Gaby] Add butter.
-Very chefy. That's beautiful.
400
00:17:20,448 --> 00:17:25,960
[Gaby] Here you go.
Bananas, strawberries,
blueberry reduction and syrup.
401
00:17:26,037 --> 00:17:30,339
Caramelized
French toast is definitely
something to experience.
402
00:17:30,341 --> 00:17:33,176
-Is there a good place
to exercise?
-You can go hiking.
403
00:17:33,178 --> 00:17:35,720
-You're gonna
take me for a hike?
-Yeah, sure.
404
00:17:35,722 --> 00:17:42,685
Chef, if all French toasts
taste like this, I'd eat
a lot more French toast.
405
00:17:42,687 --> 00:17:45,605
That's outstanding.
I've never seen French
toast made this way.
406
00:17:45,681 --> 00:17:50,985
You're cracking
the creme brulee top. Mmm.
It's that turbinado sugar!
407
00:17:50,987 --> 00:17:54,405
The bread is light and airy.
One of the best French
toasts I've ever had.
408
00:17:54,407 --> 00:17:56,657
I've gotta call my son.
He's at the hotel.
409
00:17:56,734 --> 00:17:58,034
I'm gonna have him
come down and try this.
410
00:17:58,078 --> 00:17:59,077
French toast.
411
00:17:59,079 --> 00:18:01,412
It's the perfect,
sweet breakfast.
412
00:18:01,414 --> 00:18:04,290
It's a little bit more
flavor driven rather
than sugar driven.
413
00:18:04,292 --> 00:18:06,501
Oh, my gosh, it's amazing!
I'm stuffing my face
right now.
414
00:18:06,503 --> 00:18:10,296
[Guy] Are you getting
the crunch of the caramelized
sugar of the brulee?
415
00:18:10,373 --> 00:18:12,924
It's not getting soggy.
It's still holding
its texture.
416
00:18:12,926 --> 00:18:14,133
-It's real deal, right?
-100%.
417
00:18:14,135 --> 00:18:15,635
Vegetarian Tartine.
418
00:18:15,711 --> 00:18:17,386
[Guy] How many people
work in this kitchen?
419
00:18:17,430 --> 00:18:18,513
[Gaby] Just me
and somebody else.
420
00:18:18,515 --> 00:18:19,580
[chuckles]
421
00:18:19,582 --> 00:18:21,516
You have a cape?
You're superwoman?
422
00:18:21,518 --> 00:18:25,645
It's hiding. And I need to,
like, spin so it comes out.
423
00:18:25,647 --> 00:18:27,438
Well, who's the funny one
on the show tonight?
424
00:18:27,515 --> 00:18:29,273
[laughs]
425
00:18:29,275 --> 00:18:31,442
-[Gaby] Pollo Borachon.
-[assistant] Okay.
426
00:18:31,519 --> 00:18:34,612
I had the Drunken
Chicken today.
It looks like a pot pie.
427
00:18:34,614 --> 00:18:37,281
The most unique dish
that they have here.
428
00:18:37,283 --> 00:18:39,367
-You're going
to make what?
-Pollo borachon.
429
00:18:39,443 --> 00:18:41,619
Okay. Drunk Chicken.
Drumsticks and thighs.
430
00:18:41,696 --> 00:18:45,540
[Gaby] Carrots, mushrooms,
bacon, yellow onions, paprika,
431
00:18:45,542 --> 00:18:49,377
black pepper, parsley
and salt. Red wine, water.
432
00:18:49,379 --> 00:18:51,629
-And now it goes in
the walk-in.
-[Guy] Then what happens?
433
00:18:51,631 --> 00:18:55,299
We cook it the next
morning for 45 minutes.
434
00:18:55,301 --> 00:18:57,718
[Guy] Tightened up
with a roux. What are
we making next?
435
00:18:57,720 --> 00:18:59,220
The dough for
the chicken borachon.
436
00:18:59,222 --> 00:19:01,213
Where did you learn
to speak English?
437
00:19:01,215 --> 00:19:05,768
TV, books. I watch
a lot of funny movies.
I saw you in Ridiculousness
438
00:19:05,812 --> 00:19:08,271
[Guy] Just so you know,
it's one of my favorite
shows of all time. Right?
439
00:19:08,314 --> 00:19:09,705
Me too, yes!
440
00:19:09,707 --> 00:19:11,274
Rob, you've got to get her
on Ridiculousness!
441
00:19:11,276 --> 00:19:12,608
Okay, let's do this. Flour.
442
00:19:12,610 --> 00:19:14,393
[Guy] Yeast,
that's been bloomed.
443
00:19:14,395 --> 00:19:17,071
-[Gaby] Salt.
-[Guy] We're gonna mix it,
pull it out, let it rest.
444
00:19:17,073 --> 00:19:18,781
-[Gaby] Yeah.
-All right, Chef.
Where are we at?
445
00:19:18,825 --> 00:19:20,658
-[Gaby] The chicken.
-[Guy] Some of the jus,
446
00:19:20,735 --> 00:19:23,744
-with some of those veggies
that were in there.
-[Gaby] Mushrooms.
447
00:19:23,746 --> 00:19:27,874
-Red potatoes, beans,
green beans.
-Roasted red bell pepper.
448
00:19:27,876 --> 00:19:33,462
[Gaby] Peas. And then,
we do the dough. We add
a little bit of egg wash.
449
00:19:33,464 --> 00:19:36,048
Right over the top.
And then we put the tomatoes
on the top to cook?
450
00:19:36,050 --> 00:19:37,800
-[Gaby] Yeah.
-I have no idea
what's going on at this point.
451
00:19:37,802 --> 00:19:41,596
And then a little
bit of cheese and ready
to go in the oven.
452
00:19:41,672 --> 00:19:44,223
Seven to ten,
until golden brown.
453
00:19:44,225 --> 00:19:46,350
[Guy] Look at how
beautiful that is!
454
00:19:46,352 --> 00:19:50,688
This is like, kind of like
dipping the bread
into the stew.
455
00:19:50,690 --> 00:19:56,110
Wow, it's delicious.
It's savory. It's light,
but rich. Creative.
456
00:19:57,155 --> 00:20:00,198
The chicken so flavorful.
457
00:20:00,200 --> 00:20:04,118
This is one of the most
unique, cravable pot pies
I've ever seen.
458
00:20:04,195 --> 00:20:06,037
I just can't get enough of it.
459
00:20:07,665 --> 00:20:09,457
Have you guys tried this?
460
00:20:09,459 --> 00:20:10,625
Pollo borachon.
461
00:20:10,627 --> 00:20:12,793
It's delicious, a great dish.
462
00:20:12,795 --> 00:20:14,128
[woman] You can really
taste the red wine.
463
00:20:14,205 --> 00:20:16,214
And then surprise,
there's beans in there too.
464
00:20:16,290 --> 00:20:17,289
Ta-da!
465
00:20:17,366 --> 00:20:18,941
It's exciting to
open up the crust.
466
00:20:18,943 --> 00:20:23,304
-Is that not the bomb?
-Soul food
right there. All day.
467
00:20:23,306 --> 00:20:25,223
-Didn't you just eat
a bunch of this?
-[Guy] It's so good.
468
00:20:25,225 --> 00:20:27,207
[assistant] Scrambled
Egg Tower up.
469
00:20:27,209 --> 00:20:30,269
When I think of breakfast
and lunch joint,
this is like, different level.
470
00:20:30,271 --> 00:20:31,395
It's a step up.
471
00:20:31,472 --> 00:20:33,522
It's really good
to see you all again!
472
00:20:33,566 --> 00:20:38,110
I thought we went to credits!
Show's over! Bye-bye!
473
00:20:40,073 --> 00:20:42,406
That's it for this week,
but don't you worry,
474
00:20:42,408 --> 00:20:45,368
I'll be looking for more
joints all over this country.
475
00:20:45,370 --> 00:20:49,205
I'll see you next week on
Diners, Drive-Ins, and Dives
476
00:20:49,207 --> 00:20:51,374
-You have a 24-year-old
daughter?
-Yes.
477
00:20:51,376 --> 00:20:55,419
-You don't have one grey hair!
-I dye my hair. [laughs]
478
00:20:55,421 --> 00:20:58,714
-I can't believe people
that dye their hair.
-[all laugh]