I'm Guy Fieri and we're rolling out, looking for
America's greatest diners, drive-ins, and dives.
This trip...
[laughs boisterously]
...we've got not your everyday dishes...
Have you guys tried this?
...all day long.
Only on Triple-D, do you get this.
There's sweet breakfasts, and savory lunch in Taos.
-It's real deal, right? -100%.
[Guy] Along with new territo in Mexican flavor.
This is like getting a passport
to some parts of Mexico tha maybe you haven't been to.
Plus I'm hanging with skate legend Tony Hawk in San Diego...
I'm doing something! It's happening!
...for a crazy ride into Veganville.
-It's a railroad spike in the train to Flavortown. -So good!
That's all right here, right now, on Triple-D!
So I'm here in San Diego, in the South Park area,
and I'm here to see a chef that came in and rocked
Guy's Grocery Games on the vegetarian competition.
And I said I gotta check out your restaurant. You ready?
This... is Tony Hawk? The G.O.A.T?
-What's up? -Are you hungry?
-Yes! -Awesome. This is Kindred.
Bourbon Beach Burger in the pass!
Kindred is an incredible restaurant.
The food is really creative, it's bold, it's flavorful.
Dropping a Bourbon Beach Burger right now!
We love bringing meat eaters here to just blow their mind.
This place absolutely rips.
[Guy] And it sews together a punk rock attitude and plant based cooking,
two passions of owner, Kory Stetina.
We opened up Kindred in 2015 as a way to showcase vegan food
in the most non-stereotypical way.
-Do you eat a lot of vegan? Vegetarian? -I do, yeah.
The food's decadent. It feels more indulgent.
[Guy] And that amped-up style's made possible
by Chef Dylan Craver's crazy kitchen skills.
-What's the gateway dish? -Probably the skewers.
Those are pretty good.
You have these chunks of seitan.
[woman 2] There's some chimichurri,
there's also a harissa sauce, which gives you a little punch of spice.
So we're making the seitan dough for the skewers right now.
Some vital wheat gluten, rice flour here, paprika, onion powder, and garlic powder.
Red miso powder, and some kosher salt here. Lightly mix that together.
Now people can buy seitan at the markets?
It's definitely got an ingredient that's missing
when you buy it from the store, and that's love. [laughs]
We're going to go ahead and make our wet mix now.
A little bit of tofu, water here, canola oil, Worcestershire, fresh ginger.
Blend it up, until it's all the way smooth, add the wet to our dry.
How many skewers would that make?
About ten orders or so.
Put it in the cooler overnight to set.
-[Guy] Cook it in the tamari water? -[Dylan] About an hour.
-[Guy] It really firms up. -[Dylan] Cut these down.
[Guy] And then we'll make the marinade.
[Dylan] Yellow onion. Garlic clove. Tamari.
[Guy] Tamari and yesterday.
-[Tony] Your dad jokes. -[Dylan] Today, gone tamari.
Never gets old though for me.
I am a father many times over, so I got plenty of dad jokes.
I want three out of you. Challenge has been set.
-[Dylan] So canola oil now. -[Guy] Is that sriracha?
[Dylan] Yes it is. Dijon mustard, brown sugar.
[Guy] Love that too. Love The Stones.
-I'm reaching. -[all laugh]
-[Tony] How come it tastes so good now? -Exactly. [laughs]
-Is that a dad joke? Do I get one? -Eh.
-[Dylan] Apple cider vinegar. -[Guy] Wow.
[Dylan] Gonna blend this bad boy up.
Dude, it's delicious!
[Dylan] So that's ready for the oven. 375, about 20 minutes.
-But there's sauces that are going with this? -[Dylan] Yes.
-Tony's a big sauce guy. -I lika da sauce!
[Dylan] Now we're going to go ahead and make our chimichurri.
Cilantro and parsley to start. Basil, green onion, fresh oregano, jalapenos,
Yes! I was voting for the spices.
Garlic cloves. Sugar, lime juice, kosher salt, and canola oil.
[Guy] Tony's been shy to ask,
but he really wants to use the gigantic immersion blender.
-Yeah, absolutely. -Don't worry, you'll be fine.
-Just keep pushing down on it. -Okay.
[Dylan] There you go. There you go, it's working.
I'm doing something! It's happening!
-[Guy] What's your daughter's name? -[Tony] Kadie.
[Guy] Kadie, just when you think your dad couldn't get any cooler, he's cooking!
Only on Triple-D do you get this.
[Dylan] You got the job. Can you start tomorrow?
[Guy] Delicious. I love the basil kick. Little bit of heat.
That's a really good chimichurri.
I'm going to just steal a cup of it, take it home. Is that cool?
That's fine. So next, we're going to make harissa.
Yellow onion. Garlic clove. Red bell pepper.
-Jalapeno. Paprika. Curry powder and cumin seed. -[Guy] And some salt?
Sherry vinegar, canola oil here.
[Guy] So we're going to roast this off in the oven?
[Dylan] 400 degrees for about 20 to 30 minutes.
Blend our harissa, and it's ready for service.
-[Guy] Last sauce. -[Dylan] Horseradish aioli.
-Vegan mayonnaise. -That's delicious!
It is, yeah. Yellow onion, prepared horseradish, sherry vinegar, kosher salt.
Blend this up.
[Guy] The seitan's have been cooking off, now we'll skewer them, flat top 'em,
basting them again with the marinade, put a final char on 'em on the grill.
-Yep. -Looks dynamite. That says "I'm a skewer."
[Dylan] Well, so does the wooden stick, but...
Kinda got burned on that one, didn't I?
You mean you got burned like the wooden stick?
-[Tony] Boom. Number two. -[Guy] Dad joke. Dad joke.
[Dylan] Dress this up in that chimichurri sauce.
Now we're going to hit it with that horseradish aioli.
-Harissa. Green onion there. -[Guy] Gorgeous.
-That's the skewers. -[Guy] All you, your honor.
Wow. That is so good. I don't want to say it's like, the best sausage,
but it's kind of like the best sausage.
[Guy] Just texturally, it's got a good bite at the beginning,
soft and tender on the inside. All the sauces marry well.
Your chimichurri is usually such the loudest instrument in the room,
then you get that horseradish, it's got, you know, it's kind of like the cymbal,
you've got the harissa, which is kind of the jam guitar.
-Uh-huh. Uh-huh. -[Tony] I love it.
I have the skewers.
It's my favorite dish. The chimichurri they make here is just delicious.
It's a great comfort dish. It works well with having cocktails.
Kindred is one of the coolest bars in San Diego.
-[Guy] Best drink? -All of them!
I take that challenge!
I came for the cocktails and the food just kind of sold me.
Outstanding. Do you have the encore?
-I do have the encore. -[Guy] All right. Don't go anywhere.
We've got the legend in the house and we are going vegan.
We'll see you in a bit.
-There you go. -Thanks for being my height, man, I appreciate it.
I like to do the best flavor-flav I can, you know what I mean?
-[all laugh] -[Guy] Yeah, boy!
Welcome back to Triple-D, hanging out in San Diego,
at Kindred, ah, with the one and only chef Dylan who rocked Triple-G.
I said, "Dude, I wanna see you play in your own arena."
And when you show up in San Diego,
-Tony Hawk shows up. -Ah, thank you.
We are at the coolest restaurant.
There are dishes here you're not going to get in other places.
[Dylan] Good Morning Captain up!
-The Good Morning Captain is a chickpea cake. -With a lot of funky toppings.
-[Dylan] Good Morning Captain. -Good Morning Captain!
-Sounds like a Caddyshack, for sure. -[Guy] Yeah, doesn't it?
It's like a New England style, we're calling it a "chickpea cake."
This is pulsed garbanzo beans. Some yellow corn kernels.
-Kimchi, that we blended up. -Next, some onion.
[Dylan] Vegan mayo again. Garlic oil.
-That you make in-house? -Yes, we do.
Your creativity, your head! Just, it's not normal, that's awesome.
I mean he cooks like you skateboard! Man, he is off the rails.
[Tony] It's all about the passion.
Yellow mustard. Kosher salt. garbanzo flour. Freshly ground white pepper.
-Some freshly chopped dill. -[Guy] That's a big dill.
That is spot on! Let me see what the judges say... Ten!
[Tony] Hey, no dill! All right?
-[Guy] Dill? Or no dill? -No dill.
[laughs]
[Dylan] Zest and then the juice of the Meyer lemon. Let it chill for a bit.
-[Guy] Get the sauce? -Horseradish tartar.
-Dig it. -[Dylan] Some of that lovely vegan mayo.
Dill relish here. Lightly pulsed capers. Horseradish. Toasted dill seed.
Little bit of kosher salt. Freshly chopped dill.
Good morning, captain! Gosh, I just want a T-shirt that says it.
And I want someone with a pipe in an ascot and a martini, like a, you know. Okay!
The horseradish tartar sauce. These are fried garbanzo beans.
-[Guy] Fried garbanzo is nice! -[Dylan] Yes.
Fried capers. Herb infused oil that we make in-house.
-[Tony] Herb-an assault! -[Guy laughs]
-[Dylan] Little bit of chives to finish this off. -Gorgeous!
[Dylan] So the salad is arugula, frisee, nasturtium vinegarette,
Dijon mustard pickled cherry tomatoes, pickled onions,
and then just some fresh radishes.
You're doing flavors and acids and throwing little micro-textures in there
with these fried capers and these fried garbanzos.
Tartar sauce is such an understatement to call a tartar sauce.
It's a rail road spike in the train to Flavortown!
I mean, that's pivotal right there!
I have to beat you to this, because I don't want any without the sauce.
It's so good!
[Guy] I also love the greens. You have that great vinegarette that ties in,
it's mouth-pleasing! It's like watching a master in his domain.
[Dylan] Wow. Plating Good Morning Captains right now!
They're really blending a lot of different things together, so each bite is different.
It's hard to compare it to anything, but, it has really good taste.
[man] If you're wanting to e someplace unique,
and you have one night in San Diego, it's always Kindred.
This is universal food. In the vegan world of cooking,
it is not easy. And you're doing it.
-Very delicious. -Thank you.
I would bring anyone here.
Tune in next week when Tony Hawk, the G.O.A.T. takes over Triple-D!
Up next, we're headed out-of-bounds in Taos, New Mexico.
I call these destination dishes.
With a Mexican trifecta...
I have seen a lot of great burritos, but I have never seen one stuffed like this.
...and an over-the-top culinary creation.
That is one of the more elevated dishes I've had in a Mexican restaurant.
All right, Dad, where are we going?
Well, Hunter, we're in Taos, New Mexico. Where do you think we're going to eat?
Get some cotton candy.
No, Hunter, we're not getting cotton candy! That's ridiculous.
Oh. Okay. Pizza?
No it's not always pizza, Hunter! Look, we're in Taos, New Mexico.
We're going to go get some Mexican food. But not just any Mexican food.
This chef has been classically trained and he's giving you some really authentic...
Matter of fact, he likes to call it a Taste of Mexico. This is Antonio's.
So cotton candy later, or...
-No, we're not getting cotton candy! -Come on!
[speaking foreign language] ...ceviche's, three tacos, a chicken fajitas.
There is nothing on this menu that is not high quality.
A crispy salmon tacos.
[woman] He takes recipes and makes up his own version
That's why it's so interesting and so delicious.
[Guy] Those versions come from chef Antonio Matus' Mexican heritage,
mashed up with the flavors from his wife Sarah's hometown of Taos.
Would you say that you're doing menu items that you don't find
-in the typical Mexican restaurant? -Yes.
[Antonio speaking]
Illegal Burrito Rastafari!
Illegal Burrito Rastafari, I love the flavors of the cheese,
mixed in with the tamale and the chiles.
-Plus the explosion of the chile relleno. -The explosion!
You can select from the green side or the red side. It's so good it should be illegal.
-What are we making first? -Yeah, we're making some... [speaking foreign language]
they're going to go into the veggie tamales for the Illegal Burrito Rastafari.
- [speaking foreign languag] The squash? -The squash. Yes.
-Olive oil, onion, fresh corn on the cob, -Mexican oregano?
Thyme... [speaking foreign language]
...fresh tomatoes, a little bit of water and some salt.
-Let this cook down... -[Antonio] Thirty minutes.
-Next up, Chef? -The green chile sauce.
-Olive oil. -[Hunter] Garlic in.
Autumn Roast green chile.
-It's a really nice roasty flavor. -I like roasty flavor.
It's all about the roasty flavor, folks.
[Antonio] Water, and a little bit of salt.
-And what is this? -[Antonio speaking]
All right. So now we're going to make the tamales.
[Antonio] Add some salt to this masa. Start adding in water.
They're going to be vegetarian tamales.
You soaked the corn husks?
[speaking foreign language] ...and then some green chile.
-[Guy] And how long are we going to go in the steamer? -Probably, like, a good hour.
-We gotta work on the chile relleno? -[Antonio] Yes.
So the Hatch chiles get roasted, pull off the skin, take the seeds out,
And then we're ready to stuff. Monterey Jack cheese, cream cheese, salt, some pepper.
Just start mixing it with our hands, and then we just stuff it right there.
[Guy] What's the batter going to be made out of?
[Antonio] Flour, corn starch, beer, salt, and some eggs.
[Antonio speaking]
All right. Let's get into it. What's the next one?
The traditional red chile here from New Mexico.
[Antonio speaking]
[Hunter] A healthy amount of those!
Garlic, cumin, some salt. Water. And then we start this.
Now we're going to cook it with a little bit of oil. How long?
[Antonio] Twenty-five minutes.
[Hunter] I think you're going to need a bigger tortilla to fit all this stuff in there.
Crispy cheese relleno veggie tamale.
Some beans, and then a little bit of green chile. Sour cream and pico de gallo.
We're going to wrap it, smother with green chile, the red chile,
chile con queso. The colors of the Rastafari flag.
That what we call our Illegal Burrito Rastafari.
Whoo, look at that. Looks like a Mexican calzone right there.
[Guy] I've seen a lot of great burritos, but I've never seen one stuffed like this.
One side is this delicious hatched chile relleno, simply seasoned,
letting the sauces do all the extra. And the other is really great tamale.
-[Hunter] That tamale's money. -[Antonio] Thank you. Thank you very much.
[Guy] It's texture, it's creativity, it's uniqueness--
[Hunter] It holds together very well.
[Guy] And every bite is a little bit different.
But it's all very cohesive. It all works together perfectly.
-[Guy] I call these "destination dishes." -Wow, thank you very much.
A dish that you'd be willing to drive an hour to go get.
-I would drive an hour to come get that. -[Hunter] Absolutely.
The Illegal Burrito Rastafari.
That combination of flavors just changes the whole dynamic of the burrito.
I usually can never finish a whole burrito that size.
I could have cleared that plate immediately.
-I mean, that is so good. -Love that.
And that Christmas red and green? It's awesome.
Ceviche, three tacos, please! Table ten!
I used to travel to Mexico and I'd get that same flavor.
Mexico has its states.
And states have representations of the type of foods that they make.
What type of food is this?
We have Veracruz, we have Mexico City, with like,
the Chile Relleno en Nogadas from Puebla.
The en nogada is totally unexpected!
I've never had anything like that before.
It's a mild green chile, filled with beef and pears
and it's just this wonderful, sublime flavor.
[Guy] What are we into now?
The filling of the chile relleno en nogada.
- [speaking foreign languag] means in... -In a nut sauce.
In a nut sauce.
[Antonio] Olive oil, onions, garlic, apples and pears.
[Guy] Isn't this made at Christmas?
Yeah, it's actually a Christmas dish, yes, yes, it is.
[cackles] Point, Guy!
[Antonio speaking]
-Salt, black pepper, oregano, some thyme, clove... -[Guy] Some cumino?
This is taking it to Christmas! Some cinnamon.
-[Antonio] Water -[Guy] We add the ground beef.
[Antonio] Then I'm going to add the tomatoes.
[Guy] How long is this going to cook down, Chef?
[Guy and Hunter] Okay.
[Antonio] Whenever it is cooled, we start stuffing the poblanos.
We'll make the nogada sauce?
Yeah, the recipe calls for walnuts, but pecans are more flavorful.
Add some garlic, and a mix of cream cheese, goat's cheese and feta cheese.
-[Hunter] Feta? -The old feta in Mexico.
[Antonio] Cinnamon. Fresh onion. Brandy. Salt. Sugar, and some heavy cream. Milk.
-He's dropped the hammer! -[Antonio] And that's it.
-Delicious. A savory, nutty sweet sauce. -That's great!
That's the name of our new band! Savory, nutty sweet sauce.
Be performing tonight in Antonio's!
[Antonio] Chile relleno, some beans, some rice, nogada sauce, cotija cheese.
-Mexican Parmigiano. -Some cilantro. Pomegranate, pico de gallo.
-Cotija on the beans. -[Hunter] Look at that!
The savory spiced meat, contrasted with this sweet, salty, nutty sauce,
and the little kiss of the pomegranate, the little bite...
I love that you keep it traditional but you also kind of change it
to what you think is going to be better, like, using the pecans.
That is one of the more elevated, culinarily professional dishes
I've had in a Mexican restaurant.
Chile relleno de nogada right here.
This is so good. I like the pomegranate in this.
Absolutely amazing, amazing relleno.
Red snapper Veracruz!
This is a place where you can get some very creative stuff.
[Guy] This is like getting a passport into some parts of Mexico
that maybe you haven't been to.
Chef, thank you. You're awesome. Very talented.
[Guy] Thank you chef. The real deal, right there.
Coming up, we're staying in Taos...
Look at how beautiful that is!
...for a funky spot going out of the ordinary.
This is one of the most unique, cravable pot pies I've ever seen.
And start mornings off right
Oh, my gosh, it's amazing. I'm stuffing my face right now.
So I'm here in beautiful Taos, New Mexico,
and depending on the time of the year, it's 50-50 locals to tourists.
And, you know, this couple from Chicago,
they came here on vacation and ate at this restaurant,
loved it so much they ended up moving here,
and they ended up buying the restaurant.
And when that chef-owner left the restaurant to them
he left the equipment, and the recipes,
and a very key piece to the success.
And that was the prep cook that would later become their chef.
This is Gutiz.
Paella is coming up!
Number one. Top notch.
This is the perfect mixture of New Mexican flavors with like, the French cuisine.
Croque Monsieur ready!
I love the food, but I also love the people.
[Guy] That would be Randy Morris and Jennifer Peterson
who just seemed destined to own this place.
-We took jobs in this restaurant-- -As waiters.
I had mentioned how cool it would be if we ever owned a little place like this.
-And there is a legend about Taos Mountain... -If you say it...
[Randy echoing] ...how cool it would be if we ever owne a little place like this.
Within a week the owner was like, "I don't want to do this anymore.
Maybe you guys should take it over."
[Guy] And the real magic wa a package deal that include chef Gaby Garcia.
-Chef, you were working here then? -Yeah.
This highlights on the menu are?
Paella. Eggs Benedict. French toast.
The French toast comes stacked three slices.
It's just the best thing ever.
-All right, Chef. -First step. Make the bread for the French toast.
[Guy] All-purpose flour.
-[Gaby speaking] -[Guy] Bloomed in some warm water.
[Gaby] The butter, sugar, eggs, milk. Mix it seven, ten minutes.
-How long does it proof? -[Gaby] Five, seven minutes.
-[Guy] Then it goes in the oven. -For 20 minutes at 325.
We're going to make the blueberry reduction.
[Guy] Fresh blueberries.
-The water. -Who wants a blueberry smoothie?
-[Gaby] Put it in the pan... -[Guy] And then pour the sugar in.
-Let this reduce and we're good to go. -[Gaby] Yeah.
Now we're making the drench for the French toast.
-Eggs, milk, orange juice. -[Guy] Cinnamon?
[Gaby] Here's the homemade bread.
Are you eating this with me or...
[Gaby speaking, laughing]
-What? -I'm just kidding.
Beautiful bread. Light, great crumb. Good flavor, little bit of sweetness to it.
[Gaby speaking]
[Guy] I didn't see that coming. We're gonna, like,
caramelize the sugar like a creme brulee. This girl is blowing my mind.
-[Gaby] Add butter. -Very chefy. That's beautiful.
[Gaby] Here you go. Bananas, strawberries, blueberry reduction and syrup.
Caramelized French toast is definitely something to experience.
-Is there a good place to exercise? -You can go hiking.
-You're gonna take me for a hike? -Yeah, sure.
Chef, if all French toasts taste like this, I'd eat a lot more French toast.
That's outstanding. I've never seen French toast made this way.
You're cracking the creme brulee top. Mmm. It's that turbinado sugar!
The bread is light and airy. One of the best French toasts I've ever had.
I've gotta call my son. He's at the hotel.
I'm gonna have him come down and try this.
French toast.
It's the perfect, sweet breakfast.
It's a little bit more flavor driven rather than sugar driven.
Oh, my gosh, it's amazing! I'm stuffing my face right now.
[Guy] Are you getting the crunch of the caramelized sugar of the brulee?
It's not getting soggy. It's still holding its texture.
-It's real deal, right? -100%.
Vegetarian Tartine.
[Guy] How many people work in this kitchen?
[Gaby] Just me and somebody else.
[chuckles]
You have a cape? You're superwoman?
It's hiding. And I need to, like, spin so it comes out.
Well, who's the funny one on the show tonight?
[laughs]
-[Gaby] Pollo Borachon. -[assistant] Okay.
I had the Drunken Chicken today. It looks like a pot pie.
The most unique dish that they have here.
-You're going to make what? -Pollo borachon.
Okay. Drunk Chicken. Drumsticks and thighs.
[Gaby] Carrots, mushrooms, bacon, yellow onions, paprika,
black pepper, parsley and salt. Red wine, water.
-And now it goes in the walk-in. -[Guy] Then what happens?
We cook it the next morning for 45 minutes.
[Guy] Tightened up with a roux. What are we making next?
The dough for the chicken borachon.
Where did you learn to speak English?
TV, books. I watch a lot of funny movies. I saw you in Ridiculousness
[Guy] Just so you know, it's one of my favorite shows of all time. Right?
Me too, yes!
Rob, you've got to get her on Ridiculousness!
Okay, let's do this. Flour.
[Guy] Yeast, that's been bloomed.
-[Gaby] Salt. -[Guy] We're gonna mix it, pull it out, let it rest.
-[Gaby] Yeah. -All right, Chef. Where are we at?
-[Gaby] The chicken. -[Guy] Some of the jus,
-with some of those veggies that were in there. -[Gaby] Mushrooms.
-Red potatoes, beans, green beans. -Roasted red bell pepper.
[Gaby] Peas. And then, we do the dough. We add a little bit of egg wash.
Right over the top. And then we put the tomatoes on the top to cook?
-[Gaby] Yeah. -I have no idea what's going on at this point.
And then a little bit of cheese and ready to go in the oven.
Seven to ten, until golden brown.
[Guy] Look at how beautiful that is!
This is like, kind of like dipping the bread into the stew.
Wow, it's delicious. It's savory. It's light, but rich. Creative.
The chicken so flavorful.
This is one of the most unique, cravable pot pies I've ever seen.
I just can't get enough of it.
Have you guys tried this?
Pollo borachon.
It's delicious, a great dish.
[woman] You can really taste the red wine.
And then surprise, there's beans in there too.
Ta-da!
It's exciting to open up the crust.
-Is that not the bomb? -Soul food right there. All day.
-Didn't you just eat a bunch of this? -[Guy] It's so good.
[assistant] Scrambled Egg Tower up.
When I think of breakfast and lunch joint, this is like, different level.
It's a step up.
It's really good to see you all again!
I thought we went to credits! Show's over! Bye-bye!
That's it for this week, but don't you worry,
I'll be looking for more joints all over this country.
I'll see you next week on Diners, Drive-Ins, and Dives
-You have a 24-year-old daughter? -Yes.
-You don't have one grey hair! -I dye my hair. [laughs]
-I can't believe people that dye their hair. -[all laugh]