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]