1 00:00:00,501 --> 00:00:02,075 We're rolling out, 2 00:00:02,077 --> 00:00:05,879 looking for America's greatest diners, drive-ins and dives. 3 00:00:05,881 --> 00:00:08,590 This trip, it's raining in Flavortown, folks, 4 00:00:08,667 --> 00:00:11,635 [Guy] We're jumping into a crazy culinary adventure. 5 00:00:11,679 --> 00:00:13,470 The flavors, they don't stop. 6 00:00:13,472 --> 00:00:16,390 Like an Asian-New Mexican mash-up in Taos... 7 00:00:16,392 --> 00:00:18,600 You do have so much talent, this is crazy. 8 00:00:18,677 --> 00:00:21,061 Super-charged shawarmas in San Diego. 9 00:00:21,063 --> 00:00:23,105 You're looking for the real deal? It's right here. 10 00:00:23,107 --> 00:00:24,565 Plus a two-for-one joint... 11 00:00:24,567 --> 00:00:25,983 Look at that! 12 00:00:26,027 --> 00:00:28,527 ...serving up Baja-style seafood. 13 00:00:28,604 --> 00:00:30,612 If you just would have thrown the captain and the first mate in there, 14 00:00:30,689 --> 00:00:32,089 you'd had the whole boat. 15 00:00:32,091 --> 00:00:35,117 And a taco topper that puts it over the top. 16 00:00:35,119 --> 00:00:36,702 Like a bone marrow lollipop. 17 00:00:36,704 --> 00:00:38,579 100% indulgent. 18 00:00:38,581 --> 00:00:40,414 That's all right here, right now 19 00:00:40,416 --> 00:00:42,958 on Diners, Drive-Ins and Dives. 20 00:00:54,722 --> 00:00:57,723 So, I'm here in San Diego with the one and only editor in chief 21 00:00:57,725 --> 00:01:01,018 of San Diego Magazine, and Guy's Grocery Games, Troy Johnson. 22 00:01:01,020 --> 00:01:03,228 You know when I take you down to Old Town San Diego, 23 00:01:03,230 --> 00:01:04,855 you're gonna get the Old Tow taste of San Diego. 24 00:01:04,857 --> 00:01:06,640 You'll get some Mexican food 25 00:01:06,642 --> 00:01:08,817 You're gonna get fishbowl-size margaritas the size of your head, 26 00:01:08,894 --> 00:01:10,811 some cantina bands and everything else. 27 00:01:10,813 --> 00:01:13,322 But you don't usually get the real taste of Mexican culture. 28 00:01:13,324 --> 00:01:14,689 I found a woman who was cooking, 29 00:01:14,691 --> 00:01:17,576 like, knee-high to her parents down in Tijuana. 30 00:01:17,578 --> 00:01:19,227 Then she went to San Ysidro 31 00:01:19,229 --> 00:01:21,538 She was cooking tacos, then she went over to a cebicheria. 32 00:01:21,540 --> 00:01:25,709 This is Tuetano Taqueria and Mar Rustico cebicheria. 33 00:01:25,753 --> 00:01:27,068 -Dude, let's go. -Okay. 34 00:01:27,070 --> 00:01:29,630 Coming up, two shrimp chipotle quesadillas. 35 00:01:30,841 --> 00:01:32,841 [woman] I have had Mexican food all my life, 36 00:01:32,918 --> 00:01:35,761 but this is definitely a different flavor profile. 37 00:01:35,763 --> 00:01:37,679 Baja-style fish tacos at the window. 38 00:01:37,681 --> 00:01:39,431 You get two worlds in one. 39 00:01:39,508 --> 00:01:42,017 [Guy] That's two restaurant in one kitchen, 40 00:01:42,094 --> 00:01:44,269 which is where Chef Priscilla Curiel 41 00:01:44,271 --> 00:01:46,313 is cooking up some surf and turf. 42 00:01:47,191 --> 00:01:48,524 Why is it two restaurants? 43 00:01:49,902 --> 00:01:51,443 [Priscilla] It was designed that way, 44 00:01:51,520 --> 00:01:54,655 and we decided to offer, like, Baja shell seafood 45 00:01:54,657 --> 00:01:56,907 that goes well with our birria tacos. 46 00:01:56,909 --> 00:01:58,575 Two birria bone marrow tacos. 47 00:01:58,577 --> 00:02:00,869 [woman] It's a taco with shredded beef, 48 00:02:00,871 --> 00:02:03,455 just super-juicy, tender. 49 00:02:03,457 --> 00:02:07,042 The bone marrow falls into the taco. It's super-delicious. 50 00:02:07,044 --> 00:02:09,336 The first thing we start off by making our birria 51 00:02:09,338 --> 00:02:11,338 -is we use the dried guajillo chili... -[Guy] Okay. 52 00:02:11,799 --> 00:02:13,298 [yells] 53 00:02:13,300 --> 00:02:16,051 ...onions, peeled garlic cloves, peppercorns... 54 00:02:16,053 --> 00:02:17,361 A lot of cinnamon. 55 00:02:17,888 --> 00:02:19,555 -...bay leaf. -[Guy] In a bunch of water. 56 00:02:19,557 --> 00:02:21,056 [Guy] Let it simmer for 45 minutes. 57 00:02:21,058 --> 00:02:24,101 [Priscilla] Once the adobo is done cooking, we blend it 58 00:02:24,103 --> 00:02:25,853 -with the immersion blender. -[Guy] Beautiful. 59 00:02:25,929 --> 00:02:27,813 So now we're gonna get our bone marrow, 60 00:02:27,890 --> 00:02:29,982 which is the second star of the taco. 61 00:02:30,058 --> 00:02:31,859 Good choice here, so, the bone marrow's the third. 62 00:02:31,935 --> 00:02:33,527 I'm actually the fourth, I think. 63 00:02:34,572 --> 00:02:36,196 [Priscilla] Add water to the tray. 64 00:02:36,198 --> 00:02:38,031 350 in the oven, 45 minutes. 65 00:02:38,108 --> 00:02:39,566 What do we have next? 66 00:02:39,643 --> 00:02:42,911 [Priscilla] Birria stew, some water, adobo, chuck piece. 67 00:02:42,913 --> 00:02:44,496 It's gonna cook for 30 hours. 68 00:02:44,498 --> 00:02:46,206 -Really? -Yes. You have to babysit it. 69 00:02:46,283 --> 00:02:49,168 -It looks simple, but it's a lot of work. -Oh, I know. 70 00:02:49,244 --> 00:02:50,502 Just invite people to your show 71 00:02:50,504 --> 00:02:52,171 and you think they can just do it, 72 00:02:52,173 --> 00:02:54,548 and then you feel like you have to babysit the entire time. 73 00:02:55,885 --> 00:02:57,176 [Priscilla] Once the birria is cooked, 74 00:02:57,178 --> 00:02:59,219 we separate the beef from the broth. 75 00:02:59,221 --> 00:03:01,722 This is my favorite part of making the birria. 76 00:03:01,798 --> 00:03:04,433 You're gonna grab the bone, put it inside the consomme... 77 00:03:04,509 --> 00:03:05,667 [Guy] Dip it in the gold. 78 00:03:05,669 --> 00:03:07,019 [Priscilla] ...and put it in the grill. 79 00:03:07,021 --> 00:03:08,937 Dip the tortilla in the consomme... 80 00:03:08,939 --> 00:03:10,564 [Troy] Ah, yeah. 81 00:03:10,566 --> 00:03:12,816 [Guy] And every tacos somebody orders, they get a bone? 82 00:03:12,860 --> 00:03:15,068 If they order it, so, the bone marrow birria taco. 83 00:03:15,145 --> 00:03:16,612 Yeah, like, beef taco is kind of like the car 84 00:03:16,647 --> 00:03:18,255 in the beginning of The Flintstones 85 00:03:18,257 --> 00:03:20,032 and then they get the big bone that falls on the side of it 86 00:03:20,034 --> 00:03:21,408 and it tips it over, that's it. 87 00:03:21,485 --> 00:03:22,618 That's the marrow. 88 00:03:22,694 --> 00:03:24,786 Okay, some of the birria meat, 89 00:03:24,821 --> 00:03:27,206 onions, cilantro, bone, 90 00:03:27,208 --> 00:03:30,334 put a wooden stick to scrape the marrow of the bone 91 00:03:30,336 --> 00:03:31,960 [Troy] It's like a bone marrow lollipop. 92 00:03:36,508 --> 00:03:39,968 The fat of the birria and the fat of the bone marrow 93 00:03:39,970 --> 00:03:42,221 it becomes really unctuous. 94 00:03:42,223 --> 00:03:43,847 Unctuous meat butter. 95 00:03:43,849 --> 00:03:46,350 The preparation, the service style, 96 00:03:46,393 --> 00:03:47,893 all of these pieces come together 97 00:03:47,970 --> 00:03:50,771 and it is 100% indulgent. 98 00:03:50,847 --> 00:03:52,397 I mean, you are really getting 99 00:03:53,609 --> 00:03:56,068 an authentic, creative, rich... 100 00:03:56,144 --> 00:03:57,827 [Priscilla] Meaty taco. 101 00:03:57,829 --> 00:03:59,404 [Guy] And you just can't have enough meaty taco in your day. 102 00:03:59,406 --> 00:04:02,199 [Priscilla] One, two, three... 103 00:04:02,201 --> 00:04:05,202 It's quite flavorful, delicious. I'll have about 10 more. 104 00:04:05,204 --> 00:04:06,728 You come to San Diego, 105 00:04:06,805 --> 00:04:08,863 you run into your buddy, Luigi, from Luigi's pizzeria, 106 00:04:08,865 --> 00:04:11,750 You remember the guy that was making pizza with us back in the day? 107 00:04:11,827 --> 00:04:13,568 What do you think of this birria taco? 108 00:04:13,570 --> 00:04:15,629 I just kept on digging into it, because I just couldn't stop. 109 00:04:15,631 --> 00:04:18,048 -It's exquisite. -Exquisite? 110 00:04:18,083 --> 00:04:20,300 Five minutes on, on fish tacos. 111 00:04:20,302 --> 00:04:23,220 You had one of these restaurants, which was in Tijuana? 112 00:04:23,222 --> 00:04:24,513 -It was in San Ysidro. -San Ysidro? 113 00:04:24,589 --> 00:04:26,156 Five minutes away from the border. 114 00:04:26,158 --> 00:04:28,267 We got offered, like, this space here in Old Town, 115 00:04:28,269 --> 00:04:30,310 and I thought it would be a great opportunity 116 00:04:30,312 --> 00:04:32,729 to have more people taste our food. 117 00:04:32,773 --> 00:04:34,856 [woman] I'm having the Ensenada cocktail. 118 00:04:34,858 --> 00:04:37,693 I just love that, like, balance of the sweet, 119 00:04:37,769 --> 00:04:42,364 the sour, the savory, and the fresh seafood. 120 00:04:42,366 --> 00:04:44,007 It's the best! 121 00:04:44,009 --> 00:04:45,867 -We're gonna cool down with the seafood cocktail. -Yes. 122 00:04:45,869 --> 00:04:48,328 First of all, we're gonna season the broth for the shrimp. 123 00:04:48,330 --> 00:04:50,706 A couple bay leaves, chopped onion, 124 00:04:50,791 --> 00:04:52,291 -garlic cloves. -[Guy] Got it. 125 00:04:52,367 --> 00:04:55,460 -We're gonna season the broth for our octopus. -Okay. 126 00:04:55,537 --> 00:04:58,505 Bay leaf, limes and lemons, chopped onion, 127 00:04:58,507 --> 00:05:00,549 a little bit of salt in each one, 128 00:05:00,551 --> 00:05:02,342 and once the broth starts boiling, 129 00:05:02,344 --> 00:05:04,052 we're gonna add our octopus. 130 00:05:04,129 --> 00:05:05,971 That is whole animal cookin'. 131 00:05:05,973 --> 00:05:07,864 [Priscilla] We cook it for 45 minutes. 132 00:05:07,866 --> 00:05:10,934 The shrimp is gonna be cooking for a minute, a minute-and-a-half. 133 00:05:10,936 --> 00:05:12,552 Just when it turns color. 134 00:05:12,554 --> 00:05:15,439 -Put it in our ice bath. Octopus ready. -[Troy] Cooked. 135 00:05:16,191 --> 00:05:17,223 Now we build it. 136 00:05:17,225 --> 00:05:20,360 Our octopus, shrimp, surf clams, 137 00:05:20,362 --> 00:05:22,571 we get here from the harbor of San Diego, 138 00:05:22,573 --> 00:05:24,406 salt and pepper, lime juice... 139 00:05:24,408 --> 00:05:26,450 [Guy] Finely diced red onions. 140 00:05:26,452 --> 00:05:30,495 [Priscilla] Cilantro, tomato, diced cucumber, diced avocado, 141 00:05:30,497 --> 00:05:33,457 -jalapeno, Clamato, soy sauce... -Really? 142 00:05:33,500 --> 00:05:36,793 Tabasco, olive oil, Worcestershire sauce. 143 00:05:36,795 --> 00:05:39,129 [Guy] If you just would have thrown the captain and the first mate in there, 144 00:05:39,131 --> 00:05:40,672 you'd had the whole boat. 145 00:05:40,674 --> 00:05:42,507 -Garnish it with.-- -[Guy] More shrimp. 146 00:05:46,055 --> 00:05:48,680 The seafood's cooked perfectly. Love the octopus. 147 00:05:48,682 --> 00:05:51,808 There's a depth of flavor, a little spiciness to it, 148 00:05:51,810 --> 00:05:54,269 a richness, no two bites are the same. 149 00:05:54,346 --> 00:05:56,096 This is down at the beach. 150 00:05:56,098 --> 00:05:57,514 It feels like an unpretentious version of what I grew up with. 151 00:05:57,516 --> 00:06:00,484 Shrimp cocktail with, like, a cute little fork. 152 00:06:00,527 --> 00:06:03,195 -This blows standard shrimp cocktail out of the water. -Yeah. 153 00:06:03,447 --> 00:06:04,479 Delicious. 154 00:06:04,531 --> 00:06:06,156 Ensenada cocktail at the window. 155 00:06:06,200 --> 00:06:07,908 [woman] The flavors are on point, 156 00:06:07,984 --> 00:06:10,410 the seafood is fresh, 157 00:06:10,487 --> 00:06:12,287 just like my hometown in Ensenada. 158 00:06:12,289 --> 00:06:13,780 So, this is my buddy Bronson, 159 00:06:13,857 --> 00:06:17,209 and his dad served as the medic on our team here 160 00:06:17,211 --> 00:06:20,796 for Triple D, Guy's Grocery Games, all of my projects 161 00:06:20,798 --> 00:06:22,839 from Shark Week to you name it. 162 00:06:22,841 --> 00:06:24,257 And, unfortunately, we lost your pops. 163 00:06:24,259 --> 00:06:25,550 Loved your dad. 164 00:06:25,552 --> 00:06:27,594 Nothing better than having you come on Triple D, 165 00:06:27,596 --> 00:06:29,179 and give us your rundown 166 00:06:29,181 --> 00:06:31,556 Oh, yeah. As far as shrimp cocktails go, 167 00:06:31,558 --> 00:06:32,516 it's pretty dang good. 168 00:06:32,559 --> 00:06:33,683 It's caliente, yeah? 169 00:06:33,685 --> 00:06:34,951 What makes this place different? 170 00:06:34,953 --> 00:06:36,436 I think it's the quality of the product. 171 00:06:36,438 --> 00:06:37,771 [Luigi] It's just like something very unique. 172 00:06:37,773 --> 00:06:39,398 It's really the cream of the crop. 173 00:06:39,474 --> 00:06:41,274 [Guy] This really was a great recommendation, 174 00:06:41,276 --> 00:06:43,050 and I appreciate it, my brother. 175 00:06:43,052 --> 00:06:44,694 [Guy] This is a great place that people don't wanna miss 176 00:06:44,696 --> 00:06:46,321 Think about it as kind of, like, eating around Mexico. 177 00:06:46,323 --> 00:06:47,647 You're at the ranch, 178 00:06:47,724 --> 00:06:48,824 then you've gotta go down to the ocean. 179 00:06:48,900 --> 00:06:50,700 Take the horse to the dock. 180 00:06:50,702 --> 00:06:52,452 -Thank you, Chef, well done. -Thank you. 181 00:06:54,581 --> 00:06:56,230 [Guy] Up next, 182 00:06:56,232 --> 00:06:58,166 we're sticking to San Diego for a funky food truck... 183 00:06:58,168 --> 00:06:59,567 Wow! 184 00:06:59,569 --> 00:07:01,670 ...putting a delicious spin on shawarma. 185 00:07:01,672 --> 00:07:03,255 You're such a culinary gangster. 186 00:07:03,257 --> 00:07:06,550 Rolled out of the fryer and good to go... and wrap. 187 00:07:06,552 --> 00:07:08,301 It's culinary rainbow Flavortown, folks. 188 00:07:13,600 --> 00:07:15,142 So, I'm here in South Park, 189 00:07:15,218 --> 00:07:17,352 which is about two miles from downtown San Diego. 190 00:07:17,429 --> 00:07:19,086 And you're gonna love this story. 191 00:07:19,164 --> 00:07:21,606 So, from what I'm told, the guy was selling cell phones 192 00:07:21,683 --> 00:07:23,108 but he wanted to have a food truck. 193 00:07:23,185 --> 00:07:24,860 So, he watched a bunch of Food Network, 194 00:07:24,936 --> 00:07:26,862 and with a lot of hard work and determination 195 00:07:26,864 --> 00:07:28,321 and no culinary training, 196 00:07:28,398 --> 00:07:30,490 he was able to open up his food truck. 197 00:07:30,492 --> 00:07:31,992 Well, he got some rating. 198 00:07:31,994 --> 00:07:33,618 Let's see. What was that rating again? 199 00:07:33,620 --> 00:07:34,678 Oh, yeah, that's right. 200 00:07:34,680 --> 00:07:36,371 Best restaurant in America by Yelp. 201 00:07:36,373 --> 00:07:37,706 You hear that every day. 202 00:07:37,708 --> 00:07:39,124 This is the Shawarma Guys. 203 00:07:40,836 --> 00:07:42,711 California shawarma ready for Joey. 204 00:07:42,713 --> 00:07:45,797 The flavors they got at this food truck is amazing. 205 00:07:45,799 --> 00:07:48,091 It's like I'm back home, visiting my family in the Middle East. 206 00:07:48,093 --> 00:07:50,010 Gotten the beef for the wagyu shawarma plate. 207 00:07:50,012 --> 00:07:51,361 Everything's on point. 208 00:07:51,363 --> 00:07:53,472 [Guy] And has been ever since Bryan Zeto 209 00:07:53,474 --> 00:07:55,849 cancelled his cell phone career plan 210 00:07:55,851 --> 00:07:58,101 to become a shawarma man. 211 00:07:58,187 --> 00:07:59,769 Who taught you how to make shawarma? 212 00:07:59,813 --> 00:08:02,772 One of the first times I saw a shawarma being made 213 00:08:02,774 --> 00:08:04,024 was on Guy's Big Bite. 214 00:08:04,026 --> 00:08:05,567 That gives me goosebumps, dude. 215 00:08:05,569 --> 00:08:07,777 [Guy] And now, he's rolling out like a pro 216 00:08:07,779 --> 00:08:10,614 I love the egg rolls made with wagyu beef. 217 00:08:10,616 --> 00:08:13,116 [man] The cheese that's in there, the jalapenos that's in there. 218 00:08:13,160 --> 00:08:14,576 It's a for-sure win. 219 00:08:14,578 --> 00:08:16,161 All right, Chef, what are we starting off with? 220 00:08:16,238 --> 00:08:18,997 -Wagyu shawarma fillet cheese steak egg rolls. -Okay. 221 00:08:18,999 --> 00:08:19,915 So, we're gonna start off with our marinade. 222 00:08:19,991 --> 00:08:21,315 Water, tahini... 223 00:08:21,317 --> 00:08:23,376 Now, where did you learn a lot of these recipes 224 00:08:23,378 --> 00:08:25,295 after you watched Guy's Big Bite? 225 00:08:25,339 --> 00:08:27,297 I stole them all from you, to be honest with you. 226 00:08:27,341 --> 00:08:28,748 But you only did the chicken. 227 00:08:28,750 --> 00:08:29,832 -You haven't done the beef, did you? -Right, no. 228 00:08:29,834 --> 00:08:31,492 I'm gonna steal the beef from you. 229 00:08:31,570 --> 00:08:35,055 -Salt, pepper, granulated garlic, cloves... -Cinnamon-mon-mon. 230 00:08:35,057 --> 00:08:35,889 ...onion powder. 231 00:08:35,891 --> 00:08:37,182 -Ground oregano? -Yeah. 232 00:08:37,184 --> 00:08:38,642 -[Bryan] Seven spice... -[Guy] All spice. 233 00:08:38,685 --> 00:08:40,410 ...and then nutmeg. 234 00:08:40,412 --> 00:08:41,978 -[Guy] What are we gonna marinade in this? -The wagyu beef. 235 00:08:42,022 --> 00:08:44,856 We usually take off the cap for the top of the shawarma. 236 00:08:44,858 --> 00:08:46,399 And then that will render down 237 00:08:46,476 --> 00:08:48,318 and continue to baste this as it spins. 238 00:08:48,320 --> 00:08:50,103 [Bryan] We're gonna start layering it. 239 00:08:50,105 --> 00:08:52,239 -[Guy] Now, how long's this gonna marinade, Chef? -Overnight. 240 00:08:52,315 --> 00:08:54,616 And we're gonna stack it to make our shawarma. 241 00:08:54,618 --> 00:08:57,035 [Guy] Well, so we'll finish this up, get it on the rotisserie... 242 00:08:57,112 --> 00:08:59,621 [Bryan] It's gonna take about 45 minutes till we get the first cut. 243 00:08:59,656 --> 00:09:01,665 -And next up? -The base for the egg rolls. 244 00:09:01,667 --> 00:09:03,583 [Bryan] White onions and the jalapenos. 245 00:09:03,585 --> 00:09:05,210 What's the liquid over here to the side, Chef? 246 00:09:05,212 --> 00:09:07,128 It's, like, a browning liquid that I use. 247 00:09:07,839 --> 00:09:09,381 It's very salty. 248 00:09:09,383 --> 00:09:11,925 This is like a jus meets Worcestershire meets soy sauce. 249 00:09:11,927 --> 00:09:12,801 Yeah, basically. 250 00:09:12,803 --> 00:09:13,960 Are you ready to try the meat? 251 00:09:13,962 --> 00:09:16,346 Ah, that's the little thin cut you want. 252 00:09:17,641 --> 00:09:19,224 Did I have a good teacher, or what? 253 00:09:19,226 --> 00:09:21,726 -The student is now becoming the teacher. -Ah, man. 254 00:09:21,728 --> 00:09:24,688 That is so flavorful. Wow! 255 00:09:24,690 --> 00:09:27,691 [Bryan] Chop it up, mix it with the onions, the jalapenos. 256 00:09:27,693 --> 00:09:29,109 So, we're gonna take white American cheese, 257 00:09:29,111 --> 00:09:31,111 put our filling in, seal the ends. 258 00:09:31,113 --> 00:09:32,529 [Guy] I've mad a lot of egg rolls. 259 00:09:32,531 --> 00:09:34,114 I do not know that I have made 260 00:09:34,116 --> 00:09:36,116 a wagyu beef shawarma egg roll. 261 00:09:36,118 --> 00:09:37,300 [Bryan] Cornstarch. 262 00:09:37,302 --> 00:09:38,368 -[Guy] You drop these in 350? -Yeah. 263 00:09:38,370 --> 00:09:39,536 I've got a garlic paste with them, 264 00:09:39,538 --> 00:09:40,829 so it's just fresh garlic, 265 00:09:40,831 --> 00:09:42,872 salt, lemon juice and canola oil. 266 00:09:42,874 --> 00:09:44,708 [Guy] Out of the fryer and good to go. 267 00:09:44,710 --> 00:09:46,167 Serve them with the garlic paste. 268 00:09:46,169 --> 00:09:48,211 -And what's this? -It's, like, a sambal chili. 269 00:09:50,173 --> 00:09:52,674 -It's really outstanding, Bryan. -Thank you. 270 00:09:52,676 --> 00:09:55,510 [Guy] Cooked perfectly, right temperature, American cheese, just enough. 271 00:09:55,512 --> 00:09:58,888 You don't lose the flavor of the wagyu shawarma, 272 00:09:58,932 --> 00:10:01,433 and the garlic paste, that's the piece de resistance. 273 00:10:01,435 --> 00:10:02,434 -Outstanding. -Thank you. 274 00:10:02,436 --> 00:10:05,186 Wagyu beef shawarma egg rolls. 275 00:10:05,221 --> 00:10:06,896 It's so juicy when you bite into it. 276 00:10:06,940 --> 00:10:08,940 There's a little bit of sweetness to it. 277 00:10:08,942 --> 00:10:11,901 This is Dan Butkus. He is our Santo tequila CEO. 278 00:10:11,903 --> 00:10:15,030 -What do you think? -The wagyu's cooked perfectly. It's fantastic. 279 00:10:15,032 --> 00:10:17,657 -Can I get the chicken cream chop plate, please. -[waiter] Perfect. 280 00:10:17,734 --> 00:10:19,367 First food truck. Is it the only one or do you have more? 281 00:10:19,444 --> 00:10:20,493 First food truck into a building, 282 00:10:20,570 --> 00:10:21,536 into an actual brick and mortar. 283 00:10:21,571 --> 00:10:23,145 I can say, "I knew you when..." 284 00:10:23,147 --> 00:10:25,915 [woman] What separates it from the other food trucks 285 00:10:25,917 --> 00:10:27,959 is the flavor of the food, 286 00:10:27,961 --> 00:10:30,045 the mix of spices. 287 00:10:30,121 --> 00:10:31,588 [Bryan] Fattoush I have going on the tortilla. 288 00:10:31,632 --> 00:10:33,298 [man] The fattoush chicken shawarma wrap 289 00:10:33,300 --> 00:10:34,466 has blown my mind. 290 00:10:34,542 --> 00:10:35,884 There's a sumac dressing on there. 291 00:10:35,960 --> 00:10:38,136 [woman] With lettuce and all the good mixed in. 292 00:10:38,213 --> 00:10:40,972 There's a little homage to Southern California with a tortilla wrap, 293 00:10:40,974 --> 00:10:42,790 instead of, like, a pita. 294 00:10:42,792 --> 00:10:44,601 All right, we're gonna do the marinade for the chicken shawarma. 295 00:10:44,645 --> 00:10:47,145 A bucket of water, Greek yogurt and lemon juice, 296 00:10:47,222 --> 00:10:49,314 salt, dry thyme, all spice, 297 00:10:49,391 --> 00:10:51,274 brown ginger, seven spice, 298 00:10:51,318 --> 00:10:53,276 paprika, granulated garlic... 299 00:10:53,278 --> 00:10:54,861 Turmeric for some beautiful color. 300 00:10:54,938 --> 00:10:56,529 [Bryan] Onion powder, Aleppo pepper. 301 00:10:56,531 --> 00:10:58,564 -[Guy] And cumin? Beautiful. -Yes. 302 00:10:58,566 --> 00:11:00,867 [Bryan] And mix it up and put it with our chicken. We use a leg and breast. 303 00:11:00,869 --> 00:11:03,370 Wow. So it's a pterodactyl leg? 304 00:11:03,372 --> 00:11:05,580 We butterfly it so we can stack them bigger. 305 00:11:05,657 --> 00:11:07,499 [Guy] The chicken is rolling. 306 00:11:07,501 --> 00:11:08,983 -[Bryan] It's gonna take about 45 minutes. -What do we have to do next? 307 00:11:09,060 --> 00:11:10,585 -The dressing for the fattoush salad. -Hit it. 308 00:11:10,587 --> 00:11:11,878 [Bryan] The garlic paste that we just made. 309 00:11:11,880 --> 00:11:13,546 -[Guy] Sumac, a little mint. -Salt. 310 00:11:13,548 --> 00:11:15,131 -[Guy] Red wine vinegar. -[Bryan] Lemon juice. 311 00:11:15,133 --> 00:11:17,467 -[Guy] And then emulsify that oil into it. -Yeah. 312 00:11:17,469 --> 00:11:18,885 -Now we build the salad? -Yeah. 313 00:11:18,887 --> 00:11:21,096 Romaine, cucumbers, tomatoes, 314 00:11:21,098 --> 00:11:23,306 red onions, radishes, green peppers, 315 00:11:23,308 --> 00:11:24,724 fresh mint, sumac, 316 00:11:24,726 --> 00:11:26,434 and then fresh pita chips that we make. 317 00:11:26,511 --> 00:11:28,019 [Guy] Salad's done. Dressing's ready. 318 00:11:28,021 --> 00:11:29,854 -[Bryan] Slice the chicken right now. -[Guy] Look at that. 319 00:11:29,931 --> 00:11:31,398 It's raining in Flavortown, folks. 320 00:11:33,110 --> 00:11:35,276 So tender, so rich. 321 00:11:35,278 --> 00:11:38,613 Your slice is awesome, because you just get a ton of the crunch 322 00:11:38,690 --> 00:11:40,281 You are such a culinary gangster. 323 00:11:40,283 --> 00:11:41,825 [Bryan] All right, now let's make the fattoush wrap. 324 00:11:41,868 --> 00:11:43,493 So, we're gonna put some of the lettuce down, 325 00:11:43,495 --> 00:11:44,869 chicken shawarma on top... 326 00:11:44,871 --> 00:11:47,831 Garlic paste needs to be bottled and for sale, to go. 327 00:11:47,874 --> 00:11:49,999 -[Bryan] Then we're gonna wrap it up. -[Guy] Beautiful. 328 00:11:50,043 --> 00:11:51,668 [Bryan] Now we're gonna put it in a panini press. 329 00:11:51,670 --> 00:11:53,211 -[Guy] Wrap it and cut it. -Yeah. 330 00:11:53,288 --> 00:11:56,047 -There you go. -That's a culinary rainbow Flavortown, folks. 331 00:11:57,884 --> 00:11:59,718 I want wallpaper made out of that. 332 00:12:02,055 --> 00:12:03,430 I love the radishes in there. 333 00:12:05,308 --> 00:12:07,225 The little added extra crunch. 334 00:12:07,302 --> 00:12:11,020 The bell peppers, the cucumbers, delicious. 335 00:12:11,064 --> 00:12:12,814 Chicken shawarma going on the fattoush wrap. 336 00:12:12,891 --> 00:12:15,442 The chicken is so tender. 337 00:12:15,444 --> 00:12:18,194 It's like the perfect blend of juicy and the crunch. 338 00:12:18,238 --> 00:12:20,321 I love it. Definitely one of my favorites. 339 00:12:20,323 --> 00:12:22,298 When people say to me they wanna have a food truck, 340 00:12:22,300 --> 00:12:24,159 and they wanna have a restaurant, and they wanna get into the business, 341 00:12:24,161 --> 00:12:28,329 it's kind of like, um, 90% want it, 10% can make it happen. 342 00:12:28,406 --> 00:12:30,498 You're one of those people that has a discipline, 343 00:12:30,500 --> 00:12:32,625 has a palate, has the drive, 344 00:12:32,627 --> 00:12:34,502 has the inspiration to make it work. 345 00:12:34,504 --> 00:12:36,546 And, dude, you're making it work, and then some. 346 00:12:36,548 --> 00:12:37,589 If you're looking for the real deal, 347 00:12:37,591 --> 00:12:39,165 it's right here. Shawarma Guys. 348 00:12:41,052 --> 00:12:44,679 [Guy] Coming up, Asian fusio in Taos, New Mexico. 349 00:12:44,681 --> 00:12:48,475 Flavor jets like chef duck curry noodles is a symphony. 350 00:12:48,551 --> 00:12:49,934 And a bison Reuben banh mi, 351 00:12:49,936 --> 00:12:52,604 that puts other sandwiches to shame. 352 00:12:52,606 --> 00:12:55,106 Every month, you have to send me three of these now. 353 00:13:02,157 --> 00:13:04,032 So, I'm here in beautiful Taos, New Mexico, 354 00:13:04,108 --> 00:13:05,283 in the historic district, 355 00:13:05,285 --> 00:13:06,934 to check out a restaurant 356 00:13:06,936 --> 00:13:09,454 where I hear the chef has go a long culinary history. 357 00:13:09,456 --> 00:13:10,738 But when he came to town, 358 00:13:10,815 --> 00:13:12,373 he started off with a noodle cart. 359 00:13:12,375 --> 00:13:14,250 Wait a second, I had a pretzel cart, but anyhow... 360 00:13:14,252 --> 00:13:16,336 So, this guy is doing wild flavors. 361 00:13:16,338 --> 00:13:18,021 He's doing wild combinations 362 00:13:18,023 --> 00:13:21,633 and really taking pan-Asian flavors to another level. 363 00:13:21,668 --> 00:13:22,592 This is Donabe. 364 00:13:24,763 --> 00:13:26,120 Order of gyoza. 365 00:13:26,122 --> 00:13:27,972 This is a special place to come when you want 366 00:13:27,974 --> 00:13:29,641 something that's a little bit different. 367 00:13:29,643 --> 00:13:31,184 Elote, tom kha salmon. 368 00:13:31,186 --> 00:13:33,269 It's local Asian fusion 369 00:13:33,271 --> 00:13:35,371 with some New Mexican thrown in there. 370 00:13:35,373 --> 00:13:38,191 [Guy] Which started coming together when Chef Marshall Thompson 371 00:13:38,193 --> 00:13:41,319 brought his love of Thai to the streets of Taos. 372 00:13:41,321 --> 00:13:44,239 I had a noodle cart in the Plaza area. 373 00:13:44,241 --> 00:13:46,950 I don't think there's enough noodle cart in my vocabulary. 374 00:13:46,952 --> 00:13:49,327 [Guy] And when the cart grew into a restaurant, 375 00:13:49,329 --> 00:13:51,663 this classically trained che could expand 376 00:13:51,665 --> 00:13:54,415 his Far East-southwest menu 377 00:13:54,417 --> 00:13:56,392 We're making red curry. 378 00:13:56,394 --> 00:13:59,921 Red curry's great. It's packed with veggies and cashews and green onions. 379 00:13:59,923 --> 00:14:03,800 After a long day of skiing, red curry is gonna bring you to life. 380 00:14:03,802 --> 00:14:05,677 -What are we getting into? -The red curry coconut sauce. 381 00:14:05,679 --> 00:14:06,719 Let's see it. 382 00:14:06,721 --> 00:14:08,096 Star anise, green cardamom, 383 00:14:08,098 --> 00:14:09,931 coriander seed, ground cinnamon, 384 00:14:09,933 --> 00:14:11,558 flax seed and chia seed. 385 00:14:11,634 --> 00:14:12,851 Flax seed. Why? 386 00:14:12,853 --> 00:14:15,144 High protein, the antioxidant powers of it, 387 00:14:15,146 --> 00:14:16,938 -also it does help thicken. -Okay. 388 00:14:16,940 --> 00:14:18,106 Now we're gonna make the sauce. 389 00:14:18,108 --> 00:14:19,899 Our sesame oil, rice oil mix... 390 00:14:19,901 --> 00:14:21,150 -Into your pot. -In the pot. 391 00:14:21,152 --> 00:14:23,319 Ginger and whole garlic, tomato paste. 392 00:14:23,363 --> 00:14:26,447 Now I heard rumors of Ming Tsai and Julia Child? 393 00:14:26,524 --> 00:14:28,449 Yeah, I got a chance to work with these guys. 394 00:14:28,451 --> 00:14:31,286 One of my favorite chefs in the world, Marshall, 395 00:14:31,288 --> 00:14:32,161 -Chef Ming. -Chef Ming 396 00:14:32,163 --> 00:14:34,038 It's been 25 years. 397 00:14:34,040 --> 00:14:36,833 I was part of a large group of kids helping out at a charity dinner. 398 00:14:36,835 --> 00:14:39,586 All the chefs were starting to get a little tired, and a little grumpy, 399 00:14:39,662 --> 00:14:41,270 and you were able to rein it back in. 400 00:14:41,272 --> 00:14:43,464 You were just, like, "Hey, guys, we're here for the kids. 401 00:14:43,541 --> 00:14:44,740 Let's focus on what we're doing." 402 00:14:44,742 --> 00:14:46,259 After that, all the bickering stopped, 403 00:14:46,336 --> 00:14:48,303 and I was very inspired by that. 404 00:14:48,305 --> 00:14:51,180 [Chef Ming speaking] 405 00:14:51,182 --> 00:14:52,557 He's the best. 406 00:14:52,634 --> 00:14:54,517 [Guy] Next we're gonna hit our dry spices we made. 407 00:14:54,519 --> 00:14:56,060 [Marshall] Now we're gonna deglaze with a bit of sake. 408 00:14:56,062 --> 00:14:57,645 I like that sake. 409 00:14:57,722 --> 00:14:59,814 Coconut milk. I add a bit of water to the can, 410 00:14:59,891 --> 00:15:00,957 dump that in now. 411 00:15:00,959 --> 00:15:02,650 -Makrut lime leaf. -[Guy] Goji berry. 412 00:15:02,727 --> 00:15:04,319 [Marshall] Thai red chilis, tamarind, tamari... 413 00:15:04,321 --> 00:15:05,478 [Guy] Lemon grass. 414 00:15:05,554 --> 00:15:06,796 [Marshall] ...rice flour, simple syrup. 415 00:15:06,798 --> 00:15:08,740 -How long's this gonna simmer? -20 minutes. 416 00:15:08,816 --> 00:15:11,117 Cool it down, then put it into the blender 417 00:15:11,119 --> 00:15:12,744 to create a smooth paste. 418 00:15:12,746 --> 00:15:14,137 Next we're gonna make the veg stock. 419 00:15:14,139 --> 00:15:16,748 -Onions, carrots, leek-- -Can't leek those out. 420 00:15:16,824 --> 00:15:18,833 [Marshall] Garlic and chopped ginger. 421 00:15:18,835 --> 00:15:21,044 Water, cinnamon stick, coriander seed, 422 00:15:21,046 --> 00:15:22,587 star anise, whole black pepper, cloves... 423 00:15:22,589 --> 00:15:23,588 [whistles] 424 00:15:23,590 --> 00:15:25,506 ...fresh thyme, makrut lime leaf, 425 00:15:25,583 --> 00:15:27,008 -cremini mushroom. -[Guy] Nori? 426 00:15:27,085 --> 00:15:28,635 Miso paste, veg base. 427 00:15:28,637 --> 00:15:30,219 You get the pipe wrench and the crescent wrench, 428 00:15:30,221 --> 00:15:32,138 I'll go get the kitchen sink off the wall. 429 00:15:32,215 --> 00:15:33,681 [Marshall] I like to simmer it from one to two hours. 430 00:15:33,683 --> 00:15:36,017 -Pull everything out of it. Strain it. -Yes. 431 00:15:36,094 --> 00:15:37,160 Let's finish it up, Chef. 432 00:15:37,162 --> 00:15:38,603 Sesame oil blend, Chinese trinity... 433 00:15:38,605 --> 00:15:40,396 [Guy] Ginger, garlic and scallion. 434 00:15:40,398 --> 00:15:41,648 -Gonna caramelize. -Quickly. 435 00:15:41,724 --> 00:15:43,399 -Cabbage mix. -I like the radish trick. 436 00:15:43,401 --> 00:15:45,443 Roasted veg mix, whatever is seasonal. 437 00:15:45,520 --> 00:15:47,028 And what if somebody wants a protein in this? 438 00:15:47,105 --> 00:15:48,571 They're can add that right at the end. 439 00:15:48,615 --> 00:15:51,407 The sake, veg stock and the curry sauce. 440 00:15:51,451 --> 00:15:52,525 Flavor jets. 441 00:15:52,601 --> 00:15:53,767 We're gonna let this come to a boil 442 00:15:53,769 --> 00:15:55,119 and that's when I'm gonna add the noodles. 443 00:15:56,247 --> 00:15:58,247 A mix of scallion, cilantro, basil and mint. 444 00:15:58,291 --> 00:15:59,791 -Toasted cashew. -[Guy] Beautiful. 445 00:16:02,921 --> 00:16:05,004 How do I explain this to everybody at home? 446 00:16:05,006 --> 00:16:07,590 When you drink orange juice that you've fresh-squeezed 447 00:16:07,592 --> 00:16:09,592 or drinking orange juice that's been pasteurized, 448 00:16:09,594 --> 00:16:10,677 it's a spectrum. 449 00:16:10,753 --> 00:16:13,221 Having red curry paste out of a jar 450 00:16:13,223 --> 00:16:15,348 compared to this, it's a symphony. 451 00:16:15,425 --> 00:16:18,685 It's a really simple dish that is completely complexed. 452 00:16:18,687 --> 00:16:21,396 I'm picking up the cinnamon, the cardamom, the star anise. 453 00:16:22,440 --> 00:16:24,565 You're scratch making it with a real attitude and energy, 454 00:16:24,567 --> 00:16:25,984 and you can taste it in the bowl. 455 00:16:27,195 --> 00:16:29,737 -Excellent. -Order up, red curry. 456 00:16:29,739 --> 00:16:32,865 And the vegetables are all so fresh, so crispy. 457 00:16:32,867 --> 00:16:34,283 You can get a nice heat at the beginning, 458 00:16:34,327 --> 00:16:35,827 but it doesn't linger too much. 459 00:16:35,829 --> 00:16:38,162 Just wanna keep eating more and more. It's addictive. 460 00:16:38,164 --> 00:16:39,747 Go ahead and get some egg rolls prepped. 461 00:16:39,749 --> 00:16:42,375 He's creating food that no one else is creating. 462 00:16:42,452 --> 00:16:44,085 I love it. It's unusual. 463 00:16:44,087 --> 00:16:46,295 Chicken fried steak, order up! 464 00:16:46,297 --> 00:16:47,654 He is truly an artist. 465 00:16:47,656 --> 00:16:49,132 Hence the art gallery inside of his restaurant. 466 00:16:49,175 --> 00:16:50,550 [man] You're right next to the park. 467 00:16:50,585 --> 00:16:51,968 It's a really nice central place in town 468 00:16:52,012 --> 00:16:53,511 to come and get some great food. 469 00:16:53,588 --> 00:16:55,930 So, I'm gonna sit here and eat this. Take a small nap. 470 00:16:55,932 --> 00:16:57,515 But when we come back, Chef, what are we gonna make? 471 00:16:57,517 --> 00:16:59,017 Bison Reuben banh mi. 472 00:16:59,019 --> 00:17:02,061 There's not many places that offer locally sourced bison. 473 00:17:02,063 --> 00:17:04,814 It really just takes this sandwich to another extreme. 474 00:17:04,816 --> 00:17:06,024 Ok, I wanna have that. Don't go anywhere. 475 00:17:08,319 --> 00:17:09,602 I take things real seriously, okay? 476 00:17:09,678 --> 00:17:11,404 Yeah, I haven't seen a smile on your face yet. 477 00:17:11,406 --> 00:17:13,781 Exactly. Calm down. No more laughing. No more fun. 478 00:17:15,910 --> 00:17:18,119 Welcome back, Triple D hanging out in Taos, New Mexico. 479 00:17:18,196 --> 00:17:19,528 This is Chef Marshall. 480 00:17:19,539 --> 00:17:23,374 He's got a pan-Asian art gallery restaurant. 481 00:17:23,376 --> 00:17:24,600 This guy does it the way he wants to do it. 482 00:17:24,602 --> 00:17:27,295 Order in, a red curry salmon hot pot. 483 00:17:27,297 --> 00:17:30,631 Fusion Asian, it's not like what you typically would think of. 484 00:17:30,633 --> 00:17:31,883 Reuben banh mi up. 485 00:17:31,959 --> 00:17:33,885 The bison banh mi is amazing. 486 00:17:33,961 --> 00:17:37,805 It's a very thin-cut bison sandwich with a spicy aioli on it. 487 00:17:37,882 --> 00:17:39,390 The fries is my favorite part. 488 00:17:39,392 --> 00:17:40,475 We're gonna start with the brine 489 00:17:40,551 --> 00:17:41,851 for a bison pastrami. 490 00:17:41,895 --> 00:17:43,311 -Equal salt and sugar? -Yep. 491 00:17:43,313 --> 00:17:45,730 Star anise, whole black pepper, coriander, 492 00:17:45,732 --> 00:17:47,607 ground mustard seed, Chinese trinity, 493 00:17:47,683 --> 00:17:50,318 ginger, garlic and scallion, and some curing salt. 494 00:17:50,320 --> 00:17:52,153 -So, we're gonna brine it? -[Marshall] Ten to 12 days. 495 00:17:52,155 --> 00:17:53,154 -Then what's gonna happen? -Dry rub it. 496 00:17:53,231 --> 00:17:54,480 What's in the dry rub? 497 00:17:54,557 --> 00:17:56,866 Coriander, clove, cinnamon, granulated garlic, 498 00:17:56,868 --> 00:17:58,785 onion powder, cumin, star anise, salt, 499 00:17:58,787 --> 00:18:02,246 sugar, red chili powder, chili flakes and whole black pepper. 500 00:18:02,248 --> 00:18:03,915 Blend, and then I'm gonna rub it down. 501 00:18:03,917 --> 00:18:05,041 [Guy] You're gonna smoke this? 502 00:18:05,076 --> 00:18:06,793 [Marshall] 225, about six hours. 503 00:18:06,869 --> 00:18:10,379 Cool it down, and then braise for another hour and a half. 504 00:18:10,423 --> 00:18:12,006 Cool it down again, and it'll be ready to slice. 505 00:18:12,008 --> 00:18:13,282 [Guy] What else we gonna make? 506 00:18:13,284 --> 00:18:15,384 Pork pate. Parsley, a house-cured bacon, 507 00:18:15,428 --> 00:18:17,345 sweated onion, chicken livers. 508 00:18:17,380 --> 00:18:18,805 [Guy] Chicken livers I'm fine with. Beef liver... 509 00:18:20,600 --> 00:18:22,141 Ground pork, makrut lime leaf. 510 00:18:22,143 --> 00:18:24,310 -Do you have your own tree? -Uh, no, I wish. 511 00:18:24,312 --> 00:18:26,604 -I have mine. I'll send you leaves. -I love it. 512 00:18:26,606 --> 00:18:28,898 Panko bread crumbs, garlic, sage leaf, 513 00:18:28,900 --> 00:18:30,608 ground white pepper and cayenne. 514 00:18:30,610 --> 00:18:33,152 -Mix it by hand, then put it in the processor. -[Guy] Okay. 515 00:18:33,229 --> 00:18:35,530 You wrap the plastic over the top, then foil it, 516 00:18:35,606 --> 00:18:37,824 and then it goes into a water bath for a couple of hours. 517 00:18:37,900 --> 00:18:39,242 -[Guy] What temp in the oven? -250. 518 00:18:39,285 --> 00:18:40,743 What else are we gonna make for this dish? 519 00:18:40,745 --> 00:18:43,121 House made kimchi, usually called mak kimchi. 520 00:18:43,123 --> 00:18:44,664 -Of course it's your kimchi. -M-A-K. 521 00:18:44,666 --> 00:18:46,031 -Mak. -Yeah. 522 00:18:46,033 --> 00:18:47,500 Okay, so we're gonna get some salt and some water. 523 00:18:47,502 --> 00:18:49,293 We've got radishes. 524 00:18:49,295 --> 00:18:53,089 [Marshall] Scallion, carrot, daikon, red bell pepper, napa cabbage 525 00:18:53,091 --> 00:18:55,133 and then we're gonna mix it all with the brine. 526 00:18:55,135 --> 00:18:56,342 Let it sit overnight, 527 00:18:56,419 --> 00:18:58,302 drain it off, add the spices, 528 00:18:58,304 --> 00:19:00,513 kelp powder, cayenne, ginger and garlic. 529 00:19:00,515 --> 00:19:02,390 And how many days are you gonna go after it gets this mix? 530 00:19:02,425 --> 00:19:04,350 -Five days, room temperature. -Yeah. Got it. 531 00:19:04,427 --> 00:19:06,519 -Let's get into the bread. Where's the bakery? -Right here. 532 00:19:06,521 --> 00:19:08,354 We started out with a starter yeast, 533 00:19:08,431 --> 00:19:10,565 high gluten flour, and then all-purpose flour. 534 00:19:10,600 --> 00:19:11,724 We let that rise, 535 00:19:11,726 --> 00:19:13,442 and then the next day we knead it down. 536 00:19:13,486 --> 00:19:15,236 -We do this all by hand. -Yes, it's all by hand. 537 00:19:15,238 --> 00:19:16,970 Are you a glutton for punishment? 538 00:19:16,972 --> 00:19:19,198 [Marshall] Then we're gonna let it rise again. Not exactly. 539 00:19:19,200 --> 00:19:21,033 And after that we start to portion it out. 540 00:19:21,035 --> 00:19:22,869 Then we're gonna proof it again. 541 00:19:22,871 --> 00:19:24,912 -[Guy] Then in the oven at what temp? -550. 542 00:19:24,914 --> 00:19:28,291 Fifty minutes on one side, then pull it out, rotate it. Done. 543 00:19:28,293 --> 00:19:31,043 I've filled it. So, you've toasted the bread both sides. 544 00:19:31,045 --> 00:19:34,714 Kimchi on our bison pastrami. Swiss cheese on both sides... 545 00:19:34,716 --> 00:19:36,007 [Guy] You hit the pate. 546 00:19:36,083 --> 00:19:38,134 ...and then we've got a spicy Russian dressing. 547 00:19:38,178 --> 00:19:40,761 The fries are ridiculous. What is it? Sambal? 548 00:19:40,763 --> 00:19:42,305 Sambal, honey and lime. 549 00:19:43,349 --> 00:19:44,740 They are very unique. 550 00:19:44,742 --> 00:19:46,809 I think that's what Donabe means, it's very unique. 551 00:19:48,813 --> 00:19:50,313 That's one of the most interesting sandwiches 552 00:19:50,315 --> 00:19:52,773 I've tried in the last five years. 553 00:19:52,775 --> 00:19:53,691 The flavors... 554 00:19:55,111 --> 00:19:56,235 ...they don't stop. 555 00:19:56,312 --> 00:20:00,072 Rich, smoky, salty, crunchy, 556 00:20:00,074 --> 00:20:03,159 spicy, creamy, repeat. 557 00:20:03,161 --> 00:20:05,244 The pastrami from the bison, outstanding. 558 00:20:05,246 --> 00:20:08,831 The kimchi, the crunch and the richness of the pate, dynamite. 559 00:20:10,001 --> 00:20:12,126 Every month, you have to send me three of these now. 560 00:20:12,128 --> 00:20:13,836 I'll trade you for the lime leaves. 561 00:20:13,838 --> 00:20:15,963 God, I got off easy on that deal. 562 00:20:16,040 --> 00:20:17,840 All right, we've got a banh mi. 563 00:20:17,884 --> 00:20:20,218 The pork pate really complemented the bison. 564 00:20:20,253 --> 00:20:21,886 The kimchi is really fresh. 565 00:20:21,888 --> 00:20:24,931 It's just a sucker punch of a flavor, and it's awesome. 566 00:20:24,933 --> 00:20:26,807 Egg rolls, lollipops. 567 00:20:26,809 --> 00:20:28,434 Donabe is just food for the soul. 568 00:20:28,511 --> 00:20:30,728 Dude, you have so much talent, this is crazy! 569 00:20:30,730 --> 00:20:32,563 You don't have to sell anything else now. 570 00:20:32,565 --> 00:20:34,440 Just make the sandwich and the noodles. 571 00:20:34,442 --> 00:20:37,485 Well done, buddy. It's like next level. 572 00:20:37,487 --> 00:20:39,946 So, that's it for this edition of Diners, Drive-Ins and Div 573 00:20:39,948 --> 00:20:41,239 but don't you worry, there's funky joy. 574 00:20:41,241 --> 00:20:42,982 It's all over this country. 575 00:20:42,984 --> 00:20:46,410 -And I'll be looking for you next time on... -[all] Triple D. 576 00:20:46,412 --> 00:20:47,995 [cheering and applauding] 577 00:20:48,790 --> 00:20:51,791 Oh, my gosh, I can't even bleed. 578 00:20:51,793 --> 00:20:54,585 Dude, the napkins are so wet and comfortable.