1 00:00:01,667 --> 00:00:03,000 I'm Guy Fieri, and we're rolling out, 2 00:00:03,000 --> 00:00:05,900 looking for America's greatest Diners, Drive-Ins and Dives. 3 00:00:06,800 --> 00:00:08,100 -This trip... -Oh! 4 00:00:08,166 --> 00:00:09,800 -...we've got Thai... -I like that. 5 00:00:09,867 --> 00:00:11,567 -Pie... -Oh, my gosh. That's flaky. 6 00:00:11,567 --> 00:00:13,667 [Guy Fieri] ...and some phenomenal fries. 7 00:00:13,667 --> 00:00:15,166 -So, you like it? -Oh, no. I love it. 8 00:00:15,166 --> 00:00:18,100 That means Asian surf and turf in San Diego... 9 00:00:18,100 --> 00:00:19,867 That's no joke, right there. 10 00:00:19,867 --> 00:00:22,367 ...and a New Zealand specialty in New Mexico. 11 00:00:22,367 --> 00:00:23,400 Let's see it, sister. 12 00:00:23,400 --> 00:00:25,266 Along with some heavyweight comfort... 13 00:00:25,266 --> 00:00:26,967 -[bell dings] -I think you nailed it. 14 00:00:26,967 --> 00:00:28,367 ...punching up the plates. 15 00:00:28,367 --> 00:00:29,700 -There you go. -Flavortown. 16 00:00:29,767 --> 00:00:30,000 -Magic. [chuckles] -Flavortown, baby. 17 00:00:30,000 --> 00:00:31,000 -Magic. [chuckles] -Flavortown, baby. 18 00:00:31,667 --> 00:00:33,667 That's all right here, right now, 19 00:00:33,667 --> 00:00:36,066 on Diners, Drive-Ins and Dives. 20 00:00:36,066 --> 00:00:38,000 [opening theme music playing] 21 00:00:48,166 --> 00:00:50,266 So, I'm here in Arroyo Seco, New Mexico, 22 00:00:50,266 --> 00:00:53,066 which is right between Taos and Taos Ski Valley. 23 00:00:53,066 --> 00:00:55,200 This little town's got this cool restaurant. 24 00:00:55,266 --> 00:00:56,200 It's been here for about 10 years, 25 00:00:56,266 --> 00:00:57,800 and it's had three owners. 26 00:00:57,800 --> 00:01:00,000 The most recent owner actually started in the restaurant as a line cook. 27 00:01:00,000 --> 00:01:00,600 The most recent owner actually started in the restaurant as a line cook. 28 00:01:00,667 --> 00:01:01,000 Oh, he's got a big imagination, 29 00:01:02,567 --> 00:01:03,600 a great palate, 30 00:01:03,667 --> 00:01:04,667 and an exciting menu, 31 00:01:04,667 --> 00:01:06,000 and I hear he's a member of Flavortown. 32 00:01:06,066 --> 00:01:07,667 This is Aceq. 33 00:01:07,667 --> 00:01:09,967 Lamb lollies. Bison gumbo. 34 00:01:09,967 --> 00:01:11,600 This is a local gem. 35 00:01:11,667 --> 00:01:12,934 [Elijah Safford] Firing chicken. 36 00:01:12,934 --> 00:01:15,667 {\an8}You could have a comfort food, but with a adventurous flair. 37 00:01:15,667 --> 00:01:18,100 {\an8}And the amount of specials that they rotate in... 38 00:01:18,166 --> 00:01:19,266 The sky's the limit. 39 00:01:19,266 --> 00:01:21,100 [Guy] And it's Chef Elijah Safford... 40 00:01:21,166 --> 00:01:22,767 Bison bone marrow, sold. 41 00:01:22,767 --> 00:01:24,367 -[Guy] ...knocking out the menu. -[bell dings] 42 00:01:24,367 --> 00:01:26,467 Love the boxing bell. What does the name mean? 43 00:01:26,467 --> 00:01:28,567 So, Aceq is short for acequia. 44 00:01:28,567 --> 00:01:30,000 {\an8}That's the local term for waterways used to irrigate fields. 45 00:01:30,000 --> 00:01:31,000 {\an8}That's the local term for waterways used to irrigate fields. 46 00:01:31,867 --> 00:01:33,367 I'm the third owner of Aceq. 47 00:01:33,367 --> 00:01:35,867 [Guy] Which he took over when he was just 21. 48 00:01:35,867 --> 00:01:37,367 -How old are you now, 22? -I'm 23. 49 00:01:37,367 --> 00:01:39,266 Well done, my friend. 50 00:01:39,266 --> 00:01:40,967 Walk me through what we're making tonight. 51 00:01:40,967 --> 00:01:42,800 Bison red chili fries, kind of poutine-esque. 52 00:01:42,867 --> 00:01:45,300 Bison red chili fries, super, super good. 53 00:01:45,367 --> 00:01:47,166 The bison is really tender. 54 00:01:47,166 --> 00:01:49,200 They're gooey, [laughs] in a good way. 55 00:01:49,266 --> 00:01:52,767 [Elijah] First, I like to grill the fat of the bison short ribs 56 00:01:52,767 --> 00:01:53,734 before we braise it. 57 00:01:53,734 --> 00:01:55,000 It's a little salt and pepper mix. 58 00:01:55,000 --> 00:01:56,867 [Guy] Grill both sides, cool them off. 59 00:01:56,867 --> 00:01:58,867 We're making the braising liquid now, or what's the story? 60 00:01:58,867 --> 00:02:00,000 [Elijah] Yep, take my onions, I do a little saute on them, 61 00:02:00,000 --> 00:02:01,000 [Elijah] Yep, take my onions, I do a little saute on them, 62 00:02:01,166 --> 00:02:03,500 letting these sweet onions express themselves. 63 00:02:03,567 --> 00:02:05,266 How do you feel about yourself in that swimsuit? 64 00:02:05,266 --> 00:02:07,900 -The onions, I was talking to. -Calabrian peppers, vinegar, 65 00:02:07,967 --> 00:02:09,967 a little bit of sugar here, Chimayo red chile, 66 00:02:09,967 --> 00:02:11,367 -chipotle and adobo salts. -[Guy] Right. 67 00:02:11,367 --> 00:02:12,467 [Elijah] Dried ancho. 68 00:02:12,467 --> 00:02:14,900 -[Guy] Beef base... -Blend this down. Crank it. 69 00:02:16,400 --> 00:02:19,100 -Then we just pour this over our bison. -Gorgeous. 70 00:02:19,100 --> 00:02:20,567 [Elijah] We do our little garnish, 71 00:02:20,567 --> 00:02:22,467 really just adds some good acidity and... 72 00:02:22,467 --> 00:02:24,667 -[Guy] Same thing with the white onion? -Yep, do a little bay leaf. 73 00:02:24,667 --> 00:02:26,367 -[both] Parsley. -[Guy] Cover this. 74 00:02:26,367 --> 00:02:27,767 All right, let's get that in the oven. How long? 75 00:02:27,767 --> 00:02:29,700 -[Elijah] 4 hours at 300. -[Guy] Great. 76 00:02:29,767 --> 00:02:30,000 There we have our braised short ribs. 77 00:02:30,000 --> 00:02:31,000 There we have our braised short ribs. 78 00:02:31,967 --> 00:02:33,300 Pop that little bone out. 79 00:02:33,300 --> 00:02:35,700 Make sure that this little fat cap doesn't make it in there. 80 00:02:35,767 --> 00:02:37,266 Does this get used for anything else? 81 00:02:37,266 --> 00:02:38,667 [Elijah] Uh, yeah, all the employees eat it. 82 00:02:38,667 --> 00:02:40,367 [guffaws] That's what I love to hear. 83 00:02:41,700 --> 00:02:43,000 Break that down. 84 00:02:43,066 --> 00:02:43,900 [Guy] Love that chile. 85 00:02:43,967 --> 00:02:45,767 Little smokiness to it, tender. 86 00:02:45,767 --> 00:02:47,400 It's cooking it with the bone and the fat. 87 00:02:47,467 --> 00:02:49,100 [Elijah] I want them to be the best fries ever. 88 00:02:49,100 --> 00:02:50,700 Short ribs are done. Let's get into this. 89 00:02:50,767 --> 00:02:52,567 -Red chile gravy. -Red chile gravy. 90 00:02:52,567 --> 00:02:53,567 -[Elijah] Yes, sir. -[Guy] I like it. 91 00:02:53,567 --> 00:02:54,600 [Elijah] I'm gonna start off with the roux. 92 00:02:54,667 --> 00:02:55,967 Oil, gluten-free flour. 93 00:02:55,967 --> 00:02:57,100 We get it pretty nice and dark. 94 00:02:57,166 --> 00:02:59,000 White onion, dried Chimayo, 95 00:02:59,066 --> 00:03:00,000 dried ancho chiles, chipotle and adobo. 96 00:03:00,000 --> 00:03:01,000 dried ancho chiles, chipotle and adobo. 97 00:03:01,467 --> 00:03:02,567 -[Guy] Apple cider vinegar? -[Elijah] Yeah. 98 00:03:02,567 --> 00:03:04,667 And sugar, Maldon salt, 99 00:03:04,667 --> 00:03:06,000 Calabrian peppers, 100 00:03:06,066 --> 00:03:07,266 local red chiles, 101 00:03:07,266 --> 00:03:08,300 bay leaves. 102 00:03:08,367 --> 00:03:10,266 -Beef stock and water. -Beef stock. Yes, sir. 103 00:03:10,266 --> 00:03:12,000 This simmers for a good 20 minutes, 104 00:03:12,000 --> 00:03:14,100 and then we hit it with the immersion blender. 105 00:03:14,100 --> 00:03:15,266 [Guy] So, what's the next step after this? 106 00:03:15,266 --> 00:03:16,867 It just comes down to fries. 107 00:03:17,767 --> 00:03:18,900 We have our shoestrings here. 108 00:03:18,967 --> 00:03:20,000 I'll get that one. 109 00:03:20,000 --> 00:03:21,967 Salt, of course. Put it right here in my pan. 110 00:03:21,967 --> 00:03:23,266 So, I have my cheese curds here. 111 00:03:23,266 --> 00:03:25,400 -Then, this goes in the oven. -[Guy] Gotcha. 112 00:03:25,467 --> 00:03:27,500 [Elijah] Now that our cheese curds are nice and cheesy, 113 00:03:27,567 --> 00:03:28,967 red chile gravy that we just made. 114 00:03:28,967 --> 00:03:30,000 Local bison, all grass-fed. 115 00:03:30,000 --> 00:03:30,767 Local bison, all grass-fed. 116 00:03:30,767 --> 00:03:31,000 Parsley, and let that hit the table. 117 00:03:35,667 --> 00:03:36,800 [Guy] How dangerous. 118 00:03:36,867 --> 00:03:39,367 I'm a big shoestring guy. I want the crunch. 119 00:03:39,367 --> 00:03:42,100 The braise on the short rib is delicious, 120 00:03:42,100 --> 00:03:43,066 and the shred's great. 121 00:03:43,967 --> 00:03:46,100 The cheese curd is stretchy and squeaky. 122 00:03:47,000 --> 00:03:49,800 Rich, roasted, smoky. 123 00:03:49,867 --> 00:03:51,500 -So, you like it? -Oh, no. I love it. 124 00:03:51,567 --> 00:03:54,000 [Elijah] Cheese curding on bison chili fry. 125 00:03:54,066 --> 00:03:55,900 [diner 1] The cheese curds are great. 126 00:03:55,967 --> 00:03:57,367 The red chile's spot-on. 127 00:03:57,367 --> 00:03:59,867 The bison was very moist. It was shredding. 128 00:03:59,867 --> 00:04:00,000 [diner 2] I've eaten a lot of fries in my life, 129 00:04:00,000 --> 00:04:01,000 [diner 2] I've eaten a lot of fries in my life, 130 00:04:01,867 --> 00:04:04,200 and these are the absolute best fries I've ever had. 131 00:04:04,266 --> 00:04:05,800 It's delicious every time. 132 00:04:05,867 --> 00:04:07,367 [Elijah] Chicken sando, sold. 133 00:04:07,367 --> 00:04:08,767 [diner 1] The food is art. 134 00:04:08,767 --> 00:04:10,767 A lot of artists, they come here. 135 00:04:10,767 --> 00:04:12,867 It just blends in really well 136 00:04:12,867 --> 00:04:14,000 when you come up to Taos 137 00:04:14,066 --> 00:04:16,300 and then you come up to this little town, 138 00:04:16,367 --> 00:04:18,367 there's art in the scenery. 139 00:04:18,367 --> 00:04:19,767 It's all very beautiful. 140 00:04:19,767 --> 00:04:21,500 Round one. I'm gonna go ring the bell. 141 00:04:21,567 --> 00:04:23,500 When we get back, we're getting into what? 142 00:04:23,567 --> 00:04:25,667 [Elijah] Stuffed portabello mushroom, risotto, all the good stuff. 143 00:04:25,667 --> 00:04:28,300 You should try the mushrooms here. It's fantastic. 144 00:04:28,367 --> 00:04:29,667 {\an8}Going big. See you in a bit. 145 00:04:36,066 --> 00:04:38,100 [Guy] Welcome back, Triple D, hanging out in Arroyo Seco, 146 00:04:38,100 --> 00:04:41,367 -which is right between Taos and... -[Elijah] Taos Ski Valley. 147 00:04:41,367 --> 00:04:42,500 [Guy] You got some restaurants. 148 00:04:42,567 --> 00:04:44,567 You got some art galleries. But it's a tiny place. 149 00:04:44,567 --> 00:04:45,867 -Blink, and you'll drive through it. -Yep. 150 00:04:45,867 --> 00:04:47,667 23 years old. You're the third owner. 151 00:04:47,667 --> 00:04:50,700 -[Elijah] Yes, sir. -And now, you're doing things your way. 152 00:04:50,767 --> 00:04:53,467 Salmon pasta in the window. Let's get it out. 153 00:04:53,467 --> 00:04:56,200 How much he's done for this community and this restaurant 154 00:04:56,266 --> 00:04:58,767 at such a young age is just mind-blowing. 155 00:04:58,767 --> 00:05:00,367 [diner 1] What he decides to do with his food 156 00:05:00,367 --> 00:05:01,479 is really amazing and unique for this area. 157 00:05:01,479 --> 00:05:02,000 is really amazing and unique for this area. 158 00:05:02,266 --> 00:05:03,900 I have our stuffed portabello. 159 00:05:03,967 --> 00:05:06,000 I had the stuffed portabello. It was wonderful. 160 00:05:06,066 --> 00:05:08,867 [diner 2] The mushroom with the risotto and the beets, 161 00:05:08,867 --> 00:05:11,400 the red chile on it, oh, my goodness. 162 00:05:11,467 --> 00:05:12,834 What are we into now, chef? 163 00:05:12,834 --> 00:05:15,166 [Elijah] Our risotto for our stuffed portabello mushroom. 164 00:05:15,166 --> 00:05:17,367 {\an8}I start off by adding blend oil to my pan. 165 00:05:17,367 --> 00:05:19,700 -Two big guys in a little kitchen. -I know. 166 00:05:19,767 --> 00:05:21,166 -Lot of snuggling. -I'm not hating it. 167 00:05:21,166 --> 00:05:22,767 Some rice, short grain. 168 00:05:22,767 --> 00:05:23,900 Did you toast this ahead of time? 169 00:05:23,967 --> 00:05:25,166 [Elijah] Yeah, without the oil. 170 00:05:25,166 --> 00:05:26,300 We do a little white wine, 171 00:05:26,367 --> 00:05:27,867 and I personally like a chardonnay. 172 00:05:27,867 --> 00:05:29,900 -[Guy] Making a small portion. -Just for you. 173 00:05:29,967 --> 00:05:31,479 Chicken stock, let that cook down 174 00:05:31,479 --> 00:05:32,000 Chicken stock, let that cook down 175 00:05:32,066 --> 00:05:33,867 till we get to the correct texture of the rice. 176 00:05:33,867 --> 00:05:35,166 -Got it. -Then we add the rest of our flavor. 177 00:05:35,166 --> 00:05:37,867 Vinegar, salt, sugar, cayenne pepper. 178 00:05:37,867 --> 00:05:39,000 We give it a good stir. 179 00:05:39,066 --> 00:05:42,166 -Manchego cheese. -I knew a man from Manchego. 180 00:05:43,266 --> 00:05:44,200 Just sounded cool. 181 00:05:44,266 --> 00:05:45,900 [Elijah] Then, we got our cream. 182 00:05:45,900 --> 00:05:48,166 So we have definitely departed from traditional risotto at this point, folks. 183 00:05:48,166 --> 00:05:49,467 [Elijah] Let that cheese melt down. 184 00:05:49,467 --> 00:05:51,100 -[Guy] Mount it with butter? -[Elijah] Yes, sir. 185 00:05:51,100 --> 00:05:52,600 Next up, we'll work with the portabello. 186 00:05:52,667 --> 00:05:54,567 [Elijah] So, this here is gonna be our marinade for the mushrooms. 187 00:05:54,567 --> 00:05:55,900 Remove the little stems. 188 00:05:55,967 --> 00:05:58,100 -[both] Blended oil. -[Elijah] Pour that over, nice and easy. 189 00:05:58,100 --> 00:05:59,500 -Balsamic vinegar... -[Guy] Okay. 190 00:05:59,567 --> 00:06:01,479 We don't let them marinade more than four hours, and then we grill. 191 00:06:01,479 --> 00:06:02,000 We don't let them marinade more than four hours, and then we grill. 192 00:06:02,367 --> 00:06:03,667 [Guy] Now, what are we into? 193 00:06:03,667 --> 00:06:05,567 Came up with this seasoning mix that I throw on everything. 194 00:06:05,567 --> 00:06:07,400 Ironically, we started calling it Flavortown. 195 00:06:08,467 --> 00:06:09,767 -I know, crazy. -He's a resident. 196 00:06:09,767 --> 00:06:11,266 -Oh, tourist. [laughs] -[Guy] Give it to me, buddy. 197 00:06:11,266 --> 00:06:13,800 -As the mayor, I acknowledge this. Hear ye. -[chuckles] 198 00:06:13,867 --> 00:06:15,667 [Elijah] So we start off here with our Chimayo red chile, 199 00:06:15,667 --> 00:06:17,266 onion powder, cracked pepper, 200 00:06:17,266 --> 00:06:18,467 garlic powder, "gar pow." 201 00:06:18,467 --> 00:06:20,300 -"Gar pow." -Dried oregano. 202 00:06:20,367 --> 00:06:22,467 -That's his Flavortown gang name. -[Elijah] Smokey pap. 203 00:06:22,467 --> 00:06:24,567 -I'm Gar Pow. -I'm Smokey Pap! 204 00:06:24,567 --> 00:06:26,066 {\an8}Smokey Pap, Gar Pow! 205 00:06:26,066 --> 00:06:28,000 -And this is Flavortown magic. -Yeah! 206 00:06:29,667 --> 00:06:30,667 [all laughing] 207 00:06:32,667 --> 00:06:34,567 That Chimayo pepper, delicious. 208 00:06:34,567 --> 00:06:37,567 -Yeah. -Not salted, that should be bottled. 209 00:06:37,567 --> 00:06:39,166 -There you go. -[chuckles] Flavortown. 210 00:06:39,166 --> 00:06:40,667 -Magic. [chuckles] -Flavortown, baby. 211 00:06:40,667 --> 00:06:43,467 We're gonna put this on our beef for our mushrooms. 212 00:06:43,467 --> 00:06:44,967 You're using as much local as you can. 213 00:06:44,967 --> 00:06:46,166 Oh, yeah, especially when it comes to meat. 214 00:06:46,166 --> 00:06:48,200 And I like to use a 90-10, uh, a little bit leaner, 215 00:06:48,266 --> 00:06:49,166 and I do a coarse ground. 216 00:06:49,166 --> 00:06:50,567 Get some blend oil nice and hot. 217 00:06:50,567 --> 00:06:52,300 Drop my beef in there. 218 00:06:52,367 --> 00:06:54,367 Oregano, salt, pepper. 219 00:06:54,367 --> 00:06:56,567 [Guy] Surprised you're not a fresh ground black pepper guy. 220 00:06:56,567 --> 00:06:57,800 -We're gonna have a little talk. -I know. 221 00:06:57,867 --> 00:07:00,200 -That could be a ticket, Flavortown police. -[laughs] 222 00:07:00,266 --> 00:07:01,479 A little Flavortown, just like that. 223 00:07:01,479 --> 00:07:01,867 A little Flavortown, just like that. 224 00:07:01,867 --> 00:07:02,000 Let this cook down just for a little bit. 225 00:07:03,967 --> 00:07:05,500 [Guy] Building some texture and flavor. 226 00:07:05,567 --> 00:07:08,100 This, here, is gonna be the root veg for the base of our portabello. 227 00:07:08,166 --> 00:07:09,767 Truffle salt adds a good little mix. 228 00:07:09,767 --> 00:07:11,066 I do a little Flavortown, of course. 229 00:07:11,066 --> 00:07:13,266 -[Guy] There you go. -Throw that on our plate. 230 00:07:13,266 --> 00:07:15,500 Portabello, our risotto, ground beef. 231 00:07:15,567 --> 00:07:17,100 What an interesting concoction. 232 00:07:17,166 --> 00:07:18,200 [Elijah] Our red chile gravy, 233 00:07:18,266 --> 00:07:20,600 garnished with our sprig of rosemary. 234 00:07:20,667 --> 00:07:23,600 -We torch it. -[Guy] The perfuming of this, that's sexy. 235 00:07:23,667 --> 00:07:25,867 That's kinda like a, uh earthy Christmas candle. 236 00:07:25,867 --> 00:07:26,867 [Elijah] Yes, sir. 237 00:07:28,100 --> 00:07:29,800 Were you trying to make a really good dish? 238 00:07:29,867 --> 00:07:31,479 And unique, pushing people out of their comfort zone. 239 00:07:31,479 --> 00:07:31,800 And unique, pushing people out of their comfort zone. 240 00:07:31,867 --> 00:07:32,000 -I think you nailed it. -[chuckles] Yeah? 241 00:07:33,367 --> 00:07:34,700 [chuckles] I think you nailed it, buddy. 242 00:07:35,867 --> 00:07:39,200 You got a lot of layers of a lot of flavors. 243 00:07:39,266 --> 00:07:41,467 This has got a nice highlight of New Mexico 244 00:07:41,467 --> 00:07:42,600 and local ingredients. 245 00:07:43,600 --> 00:07:46,200 Craziest thing is throwing in this rosemary. 246 00:07:46,266 --> 00:07:48,900 It was nice just to get the olfactory of the rosemary 247 00:07:48,967 --> 00:07:50,367 but not have to enjoy it in the dish. 248 00:07:50,367 --> 00:07:51,467 Once people try it, they're hooked. 249 00:07:51,467 --> 00:07:52,767 [Guy] That's what I was just gonna say. 250 00:07:52,767 --> 00:07:55,000 That's how you do a portabello, folks. 251 00:07:55,066 --> 00:07:56,667 [Elijah] We're garnishing portabello. 252 00:07:56,667 --> 00:07:59,367 It's creamy, kinda earthy with the root vegetables. 253 00:07:59,367 --> 00:08:01,479 The beef on top is really great. 254 00:08:01,479 --> 00:08:01,867 The beef on top is really great. 255 00:08:01,867 --> 00:08:02,000 It's a really nice dish. 256 00:08:02,967 --> 00:08:04,867 [Elijah] Cold vermicelli noodle bowl in the window. 257 00:08:04,867 --> 00:08:06,400 [diner] You feel like family when you walk in. 258 00:08:06,467 --> 00:08:07,767 You never feel like a stranger. 259 00:08:07,767 --> 00:08:09,667 Even if you're strange, you won't feel like a stranger? 260 00:08:09,667 --> 00:08:11,100 -Correct, yeah. -Huh. 261 00:08:11,100 --> 00:08:12,367 -[laughs] -My kind of place. 262 00:08:12,367 --> 00:08:14,400 This is the place I bring all my friends. 263 00:08:14,467 --> 00:08:16,767 [Guy] You have the heart and the enthusiasm 264 00:08:16,767 --> 00:08:18,200 and the energy and the passion, 265 00:08:18,266 --> 00:08:20,266 and I gotta tell you, I'm just so proud of you. 266 00:08:20,266 --> 00:08:22,166 23 years old, you're probably the youngest chef-owner 267 00:08:22,166 --> 00:08:23,266 we've ever had on Triple D. 268 00:08:23,266 --> 00:08:24,467 Watch out for this guy, huh? 269 00:08:24,467 --> 00:08:26,266 {\an8}-Well done. Thank you, chef. -[Elijah] Thank you. 270 00:08:27,266 --> 00:08:29,266 [Guy] Up next, a New Mexico food truck 271 00:08:29,266 --> 00:08:31,100 serving New Zealand flavors. 272 00:08:31,166 --> 00:08:31,479 I have no idea what's going on right now. 273 00:08:31,479 --> 00:08:32,000 I have no idea what's going on right now. 274 00:08:32,567 --> 00:08:34,000 Taking savory meats... 275 00:08:34,066 --> 00:08:36,100 I can see why my dad loves this job so much. 276 00:08:36,100 --> 00:08:37,867 [Guy chuckles] ...and backing them into pies. 277 00:08:37,867 --> 00:08:39,200 {\an8}-That's beautiful. -Isn't it? 278 00:08:43,000 --> 00:08:44,367 {\an8}You might wanna cut it with the knife as you get in there. 279 00:08:44,367 --> 00:08:45,400 {\an8}So, I was just gonna do it like this. 280 00:08:45,467 --> 00:08:46,867 {\an8}[crew laughing] 281 00:08:49,700 --> 00:08:51,166 -That was a fun drive, huh? -Exactly. 282 00:08:51,166 --> 00:08:52,767 Out of Taos on Highway 150. 283 00:08:52,767 --> 00:08:54,500 -Going to Taos Ski Valley, can't beat it. -[Hunter Fieri] Right? 284 00:08:54,567 --> 00:08:55,800 I have no idea where we're at now, though. 285 00:08:55,867 --> 00:08:57,900 [Guy] It's called Arroyo Seco, little village. 286 00:08:57,967 --> 00:08:59,133 But we're here to check out a food truck 287 00:08:59,133 --> 00:09:01,700 where a chef from New Zealand is making pies. 288 00:09:01,767 --> 00:09:04,066 -You don't even like pie. -I know, but it's not that kind of pie. 289 00:09:04,066 --> 00:09:05,066 It's a savory pie. 290 00:09:05,066 --> 00:09:06,166 -Like a pot pie. -Like a pot pie. 291 00:09:06,166 --> 00:09:07,200 It's a little hot, don't you think? 292 00:09:07,266 --> 00:09:09,000 Yeah, I hear it doesn't matter what time of year. 293 00:09:09,066 --> 00:09:10,978 You've gotta check it out. This is Aly's. 294 00:09:10,978 --> 00:09:11,000 You've gotta check it out. This is Aly's. 295 00:09:12,100 --> 00:09:13,367 -Hi! [chuckles] -[diner 1] I love Aly's. 296 00:09:13,367 --> 00:09:15,000 It's a great place to eat. 297 00:09:15,000 --> 00:09:17,400 -Can I have the lamb, please? -They can't keep me away. 298 00:09:17,467 --> 00:09:19,266 Sausage roll here. 299 00:09:19,266 --> 00:09:21,867 [diner 2] Taos has a lot of New Mexican food. 300 00:09:21,867 --> 00:09:25,000 But we sometimes feel that we lack the international food. 301 00:09:25,000 --> 00:09:27,667 {\an8}-[Guy] But now, they've got Aly Hyder... -Beef bourguignon. 302 00:09:27,667 --> 00:09:29,800 {\an8}[Guy] ...who's bringing her native New Zealand pies 303 00:09:29,867 --> 00:09:31,066 {\an8}to New Mexico. 304 00:09:31,066 --> 00:09:32,000 {\an8}How do you differentiate 305 00:09:32,000 --> 00:09:33,567 {\an8}between a blueberry pie and a meat pie? 306 00:09:33,567 --> 00:09:35,567 {\an8}We wouldn't really normally do a blueberry pie. 307 00:09:35,567 --> 00:09:37,367 All pies are savory in New Zealand? 308 00:09:37,367 --> 00:09:38,800 Pretty much. 309 00:09:38,867 --> 00:09:40,867 Here's your mince and cheese. 310 00:09:40,867 --> 00:09:40,978 [diner 3] I guess in New Zealand, you know, 311 00:09:40,978 --> 00:09:41,000 [diner 3] I guess in New Zealand, you know, 312 00:09:42,166 --> 00:09:44,266 people have pies like what we would have 313 00:09:44,266 --> 00:09:45,533 as a cheeseburger here. 314 00:09:45,567 --> 00:09:48,400 Instead of having a bun, you got a nice, flaky crust. 315 00:09:48,467 --> 00:09:50,667 -Does everybody get the same crust? -Yes. 316 00:09:50,667 --> 00:09:52,066 So, we're gonna put the butter... 317 00:09:52,066 --> 00:09:53,400 [Guy] That is some yellow butter. 318 00:09:53,467 --> 00:09:54,467 This is New Zealand butter. 319 00:09:54,467 --> 00:09:56,266 ...and the flour together, 320 00:09:56,266 --> 00:09:58,000 and this is gonna make a butter mix 321 00:09:58,000 --> 00:09:59,400 to put into the dough 322 00:09:59,467 --> 00:10:00,500 so that we can roll and roll. 323 00:10:02,367 --> 00:10:03,500 What is he doing? 324 00:10:03,567 --> 00:10:04,800 I brought my kid with me. 325 00:10:04,867 --> 00:10:06,300 He's out there watching the car, 326 00:10:06,367 --> 00:10:07,900 'cause we're not parked in the best spot. 327 00:10:09,066 --> 00:10:10,567 [Aly Hyder] And we're gonna make the pastry. 328 00:10:10,567 --> 00:10:10,978 -[Guy] Flour. -[Aly] Salt. 329 00:10:10,978 --> 00:10:11,000 -[Guy] Flour. -[Aly] Salt. 330 00:10:11,667 --> 00:10:13,200 -[Guy] More butter. -[Aly] And some water. 331 00:10:13,867 --> 00:10:15,000 We're there. 332 00:10:15,066 --> 00:10:16,867 We're gonna cut it, roll it. 333 00:10:16,867 --> 00:10:18,567 This is where my mix is gonna go. 334 00:10:18,567 --> 00:10:20,467 Put the butter in the middle. 335 00:10:20,467 --> 00:10:21,800 I have no idea what's going on right now. 336 00:10:21,867 --> 00:10:22,767 [Aly] Luckily, I do. 337 00:10:22,767 --> 00:10:24,166 [laughs boisterously] 338 00:10:25,000 --> 00:10:26,667 Okay, so now, we roll this out. 339 00:10:26,667 --> 00:10:27,767 Now we're gonna fold it again. 340 00:10:27,767 --> 00:10:29,667 So, this is essentially the lacquering that you do 341 00:10:29,667 --> 00:10:31,000 when you're making a croissant, 342 00:10:31,000 --> 00:10:33,066 folding that butter between the layers. 343 00:10:33,066 --> 00:10:34,367 And when this cooks, 344 00:10:34,367 --> 00:10:35,600 that will create the puff. 345 00:10:35,667 --> 00:10:37,467 -Now, we start to make the filling. -[Aly] Right. 346 00:10:37,467 --> 00:10:38,467 So, what are we gonna make first? 347 00:10:38,467 --> 00:10:39,667 [Aly] Mince and cheese. 348 00:10:39,667 --> 00:10:40,767 Love the mince pies. 349 00:10:40,767 --> 00:10:40,978 She uses bison. 350 00:10:40,978 --> 00:10:41,000 She uses bison. 351 00:10:41,767 --> 00:10:44,367 It reminds you of a hearty beef stew. 352 00:10:44,367 --> 00:10:45,667 We're gonna make the stock. 353 00:10:45,667 --> 00:10:48,900 So, I've roasted beef bones and some chuck. 354 00:10:48,967 --> 00:10:50,266 [Guy] Celery, onions... 355 00:10:50,266 --> 00:10:52,667 [Aly] Carrots, garlic, and water. 356 00:10:52,667 --> 00:10:54,066 [Guy] How long is this gonna come together? 357 00:10:54,066 --> 00:10:55,700 Three to four hours. 358 00:10:55,767 --> 00:10:56,967 -We're making slaw? -Yes. 359 00:10:56,967 --> 00:10:59,467 Mayonnaise, apple cider vinegar, 360 00:10:59,467 --> 00:11:01,700 a little sugar, dry mustard. 361 00:11:01,767 --> 00:11:03,300 Really precise measurements you're doing. 362 00:11:03,367 --> 00:11:05,767 [Aly] Absolutely. Cabbages, carrots. 363 00:11:05,767 --> 00:11:09,000 -[Guy] And apple. -[Aly] Sunflower seeds, pumpkin seeds. 364 00:11:09,000 --> 00:11:10,300 [Guy] Hit the dressing on it. 365 00:11:10,300 --> 00:11:10,978 -And does every meat pie get a side of slaw? -[Aly] Yes. 366 00:11:10,978 --> 00:11:11,000 -And does every meat pie get a side of slaw? -[Aly] Yes. 367 00:11:13,367 --> 00:11:14,767 The key, the pumpkin seed. 368 00:11:14,767 --> 00:11:15,867 -Good, huh? -Delicious. 369 00:11:15,867 --> 00:11:17,100 So, this is the mince. 370 00:11:17,166 --> 00:11:19,567 New Zealand butter, fresh garlic, onion. 371 00:11:19,567 --> 00:11:21,367 [Guy] Now, the bison. 372 00:11:21,367 --> 00:11:23,367 Tomato paste and a little pepper. 373 00:11:23,367 --> 00:11:25,867 -Soy sauce, a little mustard. -[Guy] And some... 374 00:11:25,867 --> 00:11:27,967 -Worcestershire sauce... -What is it called? 375 00:11:27,967 --> 00:11:31,166 Worcestershire, Worcestershire... [chuckles] 376 00:11:31,166 --> 00:11:33,100 My kid better be keeping an eye on my car. 377 00:11:34,166 --> 00:11:35,700 Now, some flour to make the roux. 378 00:11:35,767 --> 00:11:37,700 [Aly] Beef stock that we made, then our peas. 379 00:11:37,767 --> 00:11:38,867 That's mince. 380 00:11:38,867 --> 00:11:40,100 Let's see it, sister. 381 00:11:40,166 --> 00:11:40,978 -[Aly] So, this is our pastry. -She has two different lids, 382 00:11:40,978 --> 00:11:41,000 -[Aly] So, this is our pastry. -She has two different lids, 383 00:11:42,266 --> 00:11:44,000 one for the top, one for the bottom. 384 00:11:44,000 --> 00:11:46,166 Punch it to the ends, filling. 385 00:11:46,166 --> 00:11:48,166 The New Zealand cheddar, the top... 386 00:11:48,166 --> 00:11:50,367 Now, do you do different edges for different pies? 387 00:11:50,367 --> 00:11:51,867 -No. -How do you mark them? 388 00:11:51,867 --> 00:11:53,200 [Aly] A little symbol. 389 00:11:53,266 --> 00:11:55,867 The mince and cheese, I just do a straight line across. 390 00:11:55,867 --> 00:11:58,200 The chicken, I do a love heart. 391 00:11:58,266 --> 00:11:59,333 What's the difference with just putting 392 00:11:59,333 --> 00:12:00,667 [in New Zealand accent] a heart and a love heart? 393 00:12:00,667 --> 00:12:01,600 It's a love heart. 394 00:12:01,667 --> 00:12:03,567 -Is there a hate heart? -[chuckles] No! 395 00:12:03,567 --> 00:12:05,800 Brush the top with egg. 396 00:12:05,867 --> 00:12:08,700 Bake it at 375 for 25 minutes. 397 00:12:08,767 --> 00:12:10,467 -There you go. Isn't it? -That's beautiful. 398 00:12:13,367 --> 00:12:15,200 You get the subtleties of the beef 399 00:12:15,266 --> 00:12:16,600 and the little pop of the pea 400 00:12:16,667 --> 00:12:18,000 and a touch of the garlic. 401 00:12:19,800 --> 00:12:20,867 It's great. 402 00:12:20,867 --> 00:12:24,500 The fact that you can make the amount of layers 403 00:12:24,567 --> 00:12:26,867 inside of this is unbelievable. 404 00:12:26,867 --> 00:12:30,166 You've taken a lot of time to develop that crust, 405 00:12:30,166 --> 00:12:31,500 and it's delicious. 406 00:12:31,567 --> 00:12:33,600 All right, got some food for you guys. 407 00:12:33,667 --> 00:12:35,200 The bison was very tender, 408 00:12:35,266 --> 00:12:36,934 perfectly seasoned. 409 00:12:36,934 --> 00:12:39,867 It reminded me, like, kind of how my grandmother used to cook a mincemeat pie. 410 00:12:39,867 --> 00:12:40,978 Everything about it was awesome. 411 00:12:40,978 --> 00:12:41,000 Everything about it was awesome. 412 00:12:41,266 --> 00:12:42,767 Hey, Dad, I'm sorry to interrupt. 413 00:12:42,767 --> 00:12:44,400 Uh, we have a problem outside, 414 00:12:44,467 --> 00:12:45,600 someone trying to tow the car. 415 00:12:45,667 --> 00:12:46,967 Just tell them, just handle it. 416 00:12:46,967 --> 00:12:49,500 I tried. He said he wants to talk to the "Triple D" guy. 417 00:12:49,567 --> 00:12:51,367 -So... -Don't do anything without me. 418 00:12:51,367 --> 00:12:53,567 We're making a chipotle chicken when I get back. 419 00:12:53,567 --> 00:12:54,500 Go get 'em, Dad. 420 00:12:54,567 --> 00:12:55,967 [Aly] Chicken chipotle. 421 00:12:55,967 --> 00:12:58,600 Oh, my gosh. It's creamy and it has textures. 422 00:12:58,667 --> 00:12:59,767 It has a great spice to it. 423 00:12:59,767 --> 00:13:00,934 To be honest, there's nothing wrong with the car. 424 00:13:00,967 --> 00:13:02,467 I'm sitting outside, and you guys are sitting here 425 00:13:02,467 --> 00:13:04,667 talking and laughing, and it smells so good. 426 00:13:04,667 --> 00:13:07,100 -So, I wanted to try. Can we cook together? -[Aly] Yeah. 427 00:13:07,166 --> 00:13:09,166 -We're gonna make a chicken chipotle pie. -Ooh. 428 00:13:09,166 --> 00:13:10,978 [Aly] Put a little oil, salt and pepper, 429 00:13:10,978 --> 00:13:11,000 [Aly] Put a little oil, salt and pepper, 430 00:13:11,066 --> 00:13:12,367 -and then we're going to roast it. -For how long? 431 00:13:12,367 --> 00:13:14,467 375, 1 hour, 20 minutes. 432 00:13:14,467 --> 00:13:15,600 -[Hunter] And we'll shred it? -[Aly] Yes. 433 00:13:15,667 --> 00:13:17,266 -And now we're making the filling. -Okay. 434 00:13:17,266 --> 00:13:19,500 Butter, garlic, onion, 435 00:13:19,567 --> 00:13:22,266 celery, carrots, and now corn. 436 00:13:22,266 --> 00:13:24,900 Flour, half-and-half, cream. 437 00:13:24,967 --> 00:13:27,600 Add the chicken. Put some salt and pepper, some cheese. 438 00:13:27,667 --> 00:13:29,300 Pretty much just like chicken pot pie right here, right? 439 00:13:29,367 --> 00:13:31,100 -No. -I don't even know who said that. 440 00:13:31,100 --> 00:13:32,166 No one even said that. 441 00:13:32,166 --> 00:13:33,800 -This is chicken chipotle pie. -Chicken chipotle. 442 00:13:33,867 --> 00:13:35,767 I'm gonna keep on adding some cream. 443 00:13:35,767 --> 00:13:37,767 Right, you want that chicken pot pie to be really creamy, and... 444 00:13:37,767 --> 00:13:39,166 [both laugh] 445 00:13:39,166 --> 00:13:40,900 [Aly] Add diced chipotle. 446 00:13:40,967 --> 00:13:40,978 -Now, we're going to assemble. -All right. 447 00:13:40,978 --> 00:13:41,000 -Now, we're going to assemble. -All right. 448 00:13:42,367 --> 00:13:44,867 -So we go with our filling? -Top is another round. 449 00:13:44,867 --> 00:13:47,100 When's this little, uh, love heart emblem coming on there? 450 00:13:47,166 --> 00:13:48,667 -[Aly] That goes on the end. -And how long is this gonna cook? 451 00:13:48,667 --> 00:13:51,467 -[Aly] 25 minutes at 375. -[Hunter] Wow. 452 00:13:51,467 --> 00:13:54,000 This is a gorgeous looking chicken... 453 00:13:54,000 --> 00:13:55,166 -Chipotle pie. -Pie. 454 00:13:55,800 --> 00:13:57,000 -[Aly chuckles] -Hot. 455 00:13:57,967 --> 00:13:59,900 A good amount of smoke from that chipotle. 456 00:13:59,967 --> 00:14:01,300 All those vegetables are super tender. 457 00:14:02,800 --> 00:14:04,467 And that pastry, oh, my gosh, that's flaky. 458 00:14:06,600 --> 00:14:09,000 I can see why my dad loves this job so much. 459 00:14:09,066 --> 00:14:10,978 [Guy] Okay, let's get ready to make some chipotle chicken pie. 460 00:14:10,978 --> 00:14:11,000 [Guy] Okay, let's get ready to make some chipotle chicken pie. 461 00:14:14,500 --> 00:14:16,100 It smells like chipotle. 462 00:14:16,100 --> 00:14:17,400 I don't know what you're talking about. 463 00:14:17,467 --> 00:14:19,166 Yeah, Mom? Okay, I'm coming. 464 00:14:19,166 --> 00:14:20,567 [Guy] I got duped by my own kid. 465 00:14:22,467 --> 00:14:23,867 That's a good chicken pot pie. 466 00:14:23,867 --> 00:14:24,767 [Aly snickers] 467 00:14:24,767 --> 00:14:26,166 [server] One chicken chipotle. 468 00:14:26,166 --> 00:14:29,200 Being able to get texture in every single bite 469 00:14:29,266 --> 00:14:30,667 was absolutely delicious. 470 00:14:30,667 --> 00:14:33,467 -I like the flake of the crust. -Right, you can't beat that. 471 00:14:33,467 --> 00:14:34,567 Says it right here. 472 00:14:34,567 --> 00:14:36,066 "Good Food, Good Mood." 473 00:14:36,066 --> 00:14:38,300 You are a good mood and you make great food. 474 00:14:38,367 --> 00:14:40,100 But making this with my son... 475 00:14:41,200 --> 00:14:42,233 I'll get him back. 476 00:14:44,867 --> 00:14:47,700 {\an8}Coming up, a taste of Asia in San Diego. 477 00:14:47,767 --> 00:14:49,800 I can't get this bite in my mouth fast enough. 478 00:14:49,867 --> 00:14:51,800 -Like righteous ribs... -You're dangerous. 479 00:14:51,867 --> 00:14:54,400 ...and fish you just wanna dive into. 480 00:14:54,467 --> 00:14:57,266 {\an8}You are going to lose your mind. 481 00:15:03,000 --> 00:15:05,200 So, here in the East Village of San Diego, 482 00:15:05,266 --> 00:15:07,166 about eight blocks from Downtown 483 00:15:07,166 --> 00:15:08,767 and maybe five blocks from the water... 484 00:15:08,767 --> 00:15:10,867 Now, this area has gone through a big transformation. 485 00:15:10,867 --> 00:15:12,467 Lot of apartments being built, 486 00:15:12,467 --> 00:15:14,467 and in there is a little Thai restaurant 487 00:15:14,467 --> 00:15:16,567 where a brother and sister migrated from Thailand, 488 00:15:16,567 --> 00:15:18,100 and they're serving up some family favorites. 489 00:15:18,100 --> 00:15:20,266 This is Sovereign Thai Cuisine. 490 00:15:21,700 --> 00:15:23,667 Fried chicken leg and beef fried rice. 491 00:15:23,667 --> 00:15:25,100 My favorite place in town is Sovereign Thai. 492 00:15:25,100 --> 00:15:26,567 [Eo Dejcomrunkul] Spicy beef soup. 493 00:15:26,567 --> 00:15:28,500 {\an8}It's not the run-of-the-mill Thai food. 494 00:15:28,567 --> 00:15:28,731 {\an8}They have more unique flavors. 495 00:15:28,731 --> 00:15:29,000 {\an8}They have more unique flavors. 496 00:15:30,467 --> 00:15:32,567 {\an8}[Guy] Which comes from the unique background 497 00:15:32,567 --> 00:15:35,000 {\an8}of brother-and-sister team Eo and Jumi. 498 00:15:35,000 --> 00:15:37,800 {\an8}I'm from Thailand, but my family is Chinese. 499 00:15:37,867 --> 00:15:39,367 So you do primarily Thai, 500 00:15:39,367 --> 00:15:42,100 -but anywhere around Southeast Asia? -[Eo] Yes. 501 00:15:42,100 --> 00:15:43,400 We have rockfish ready. 502 00:15:43,467 --> 00:15:44,800 The fish here, it just can't be beat. 503 00:15:44,867 --> 00:15:46,100 [diner] It's a whole rockfish, 504 00:15:46,100 --> 00:15:48,200 deep fried with the Thai flavors. 505 00:15:48,266 --> 00:15:50,800 Cilantro and garlic, herbs... 506 00:15:50,867 --> 00:15:52,200 The list goes on and on. 507 00:15:52,266 --> 00:15:54,000 {\an8}-Let's see it, chef. -Rockfish. 508 00:15:54,000 --> 00:15:55,300 {\an8}[Guy] Take the scales off. 509 00:15:55,367 --> 00:15:56,567 That's Flavortown glitter right there, folks. 510 00:15:56,567 --> 00:15:57,834 {\an8}[Eo] Score it. 511 00:15:57,834 --> 00:15:58,731 {\an8}-[Guy] And what are we seasoning it with? -[Eo] Salt. 512 00:15:58,731 --> 00:15:59,000 {\an8}-[Guy] And what are we seasoning it with? -[Eo] Salt. 513 00:15:59,166 --> 00:16:01,800 -No cornstarch, no flour, no nada? -No. 514 00:16:03,300 --> 00:16:05,467 {\an8}Wasn't the swimming that he thought he was gonna be doing. 515 00:16:05,467 --> 00:16:06,500 {\an8}What's the sauce gonna be? 516 00:16:11,467 --> 00:16:12,300 {\an8}[Guy] Really? 517 00:16:13,000 --> 00:16:14,600 {\an8}It's a little more floral. 518 00:16:14,667 --> 00:16:16,100 {\an8}[Eo] White sugar, salt... 519 00:16:17,166 --> 00:16:18,767 {\an8}Water, low heat. 520 00:16:18,767 --> 00:16:19,967 {\an8}-So it dissolves. -Yes. 521 00:16:19,967 --> 00:16:23,000 {\an8}-[Guy] Got it. -Into the mixing bowl, the sauce. 522 00:16:23,967 --> 00:16:25,867 {\an8}Spicy, a little bit sweet. 523 00:16:25,867 --> 00:16:27,667 {\an8}-Uh, smoky... -I like that. 524 00:16:28,767 --> 00:16:29,000 -Mix that. -Why do they call you "Eo"? 525 00:16:39,500 --> 00:16:41,600 -You cried that much? -Yes. 526 00:16:41,667 --> 00:16:43,367 -Red onion in there, ginger. -[Guy] Okay, ginger. 527 00:16:43,367 --> 00:16:45,166 -[Eo] Lemongrass. -[both] Cilantro. 528 00:16:45,166 --> 00:16:46,500 Green onion, mint. 529 00:16:52,166 --> 00:16:53,400 [Guy] This is the raw part of it 530 00:16:53,467 --> 00:16:54,767 -that goes over the top. -[Eo] Yep. 531 00:16:54,767 --> 00:16:56,100 One of the first things I ever cooked 532 00:16:56,166 --> 00:16:57,767 with my buddy "The Cuban" 533 00:16:57,767 --> 00:16:58,731 was Cuban-fried red snapper. 534 00:16:58,731 --> 00:16:59,000 was Cuban-fried red snapper. 535 00:17:00,767 --> 00:17:03,767 We just celebrated his 3-year anniversary of his passing. 536 00:17:03,767 --> 00:17:04,767 We miss you, Cuban. 537 00:17:04,800 --> 00:17:07,066 Of course, I'm doing fish on your anniversary. 538 00:17:07,066 --> 00:17:08,867 Look at all that crunch-ification. 539 00:17:08,867 --> 00:17:11,000 [Eo] And then, we put sauce on the fish. 540 00:17:11,000 --> 00:17:14,000 Aw! I can't get this bite in my mouth fast enough. 541 00:17:19,166 --> 00:17:21,567 Oh! Different kind of "Eo." 542 00:17:21,567 --> 00:17:23,667 If you like a fried fish 543 00:17:23,667 --> 00:17:25,600 with any type of salsa, 544 00:17:25,667 --> 00:17:28,567 you are going to lose your mind. 545 00:17:29,467 --> 00:17:31,367 You could put that on a piece of cardboard, 546 00:17:31,367 --> 00:17:32,467 that sauce. 547 00:17:32,467 --> 00:17:34,367 You could serve that on a napkin. 548 00:17:34,367 --> 00:17:35,867 It's one of the freshest... 549 00:17:37,700 --> 00:17:39,000 Texturally-engaging... 550 00:17:39,000 --> 00:17:42,066 From the fried fish to the tender, moist fish underneath, 551 00:17:42,066 --> 00:17:43,367 from the peanuts to the onions 552 00:17:43,367 --> 00:17:45,467 to the thinly-sliced lemongrass, 553 00:17:45,467 --> 00:17:47,667 to the bites of lime, the mint... 554 00:17:47,667 --> 00:17:49,066 That's outrageous. 555 00:17:49,066 --> 00:17:50,600 Whole fried rockfish. 556 00:17:50,667 --> 00:17:53,467 It's crunchy, crispy, soft and moist. 557 00:17:53,467 --> 00:17:55,166 And the sauce just pops. 558 00:17:55,166 --> 00:17:57,867 -It's legit, right? -This is, like, off-the-hook. 559 00:17:57,867 --> 00:17:58,731 -Amazing. -Hey, that's my, that's my line. 560 00:17:58,731 --> 00:17:59,000 -Amazing. -Hey, that's my, that's my line. 561 00:17:59,867 --> 00:18:01,000 [laughs] 562 00:18:02,266 --> 00:18:03,867 {\an8}[Guy] He's doing some culinary techniques 563 00:18:03,867 --> 00:18:05,500 that I don't know that I've ever seen in Thai food. 564 00:18:05,567 --> 00:18:07,567 -It's just pure. -It's phenomenal. 565 00:18:07,567 --> 00:18:08,867 We have a spare rib. 566 00:18:08,867 --> 00:18:10,367 The ribs are totally awesome here. 567 00:18:10,367 --> 00:18:12,700 [diner] I think they sous vide it for, like, 24 hours. 568 00:18:12,767 --> 00:18:13,867 It literally cuts like butter. 569 00:18:14,967 --> 00:18:16,266 Fried fish to spare ribs. 570 00:18:16,266 --> 00:18:18,467 {\an8}A spare rib cut into a St. Louis rib. 571 00:18:18,467 --> 00:18:19,800 {\an8}[Eo speaking] 572 00:18:21,467 --> 00:18:23,400 -[Guy] Who taught you this recipe? -Myself. 573 00:18:23,467 --> 00:18:24,967 Over and over, until... 574 00:18:24,967 --> 00:18:26,500 -[Guy] Until it's perfect. -[Eo] Yeah. 575 00:18:26,567 --> 00:18:28,166 -Now, the marinade? -[Eo] Fresh garlic. 576 00:18:28,166 --> 00:18:28,731 {\an8}-White peppercorn. -[Eo] Coconut sugar. 577 00:18:28,731 --> 00:18:29,000 {\an8}-White peppercorn. -[Eo] Coconut sugar. 578 00:18:30,867 --> 00:18:32,767 That's where you're gonna get the real concentrated flavor. 579 00:18:33,967 --> 00:18:36,066 -[Eo] Oil, honey. -[Guy] And then oyster sauce. 580 00:18:36,066 --> 00:18:38,266 That looks like an aquarium in Flavortown, huh? 581 00:18:38,266 --> 00:18:40,000 Blend this up. How long does it marinade? 582 00:18:40,066 --> 00:18:41,767 -[Eo] 24 hours. -[Guy] And how do we cook them? 583 00:18:42,700 --> 00:18:43,867 You're dangerous. 584 00:18:43,867 --> 00:18:46,266 That marinade is bananas. 585 00:18:46,266 --> 00:18:47,967 Seal them, drop them in. 586 00:18:47,967 --> 00:18:50,266 -[Eo] 145, 24 hours. -For 24 hours? 587 00:18:50,266 --> 00:18:53,000 -Eo, you must be kidding. -[laughs] 588 00:18:53,066 --> 00:18:54,000 All right, what are we making now? 589 00:18:55,567 --> 00:18:57,500 -You say this is Laos style? -Yes. 590 00:18:57,567 --> 00:18:58,731 -What makes it Laos? -Smoky flavor. 591 00:18:58,731 --> 00:18:59,000 -What makes it Laos? -Smoky flavor. 592 00:18:59,567 --> 00:19:01,200 -We reuse guajillos. -[Guy] Guajillos? 593 00:19:01,266 --> 00:19:02,567 Okay, so a Mexican chile. 594 00:19:02,567 --> 00:19:03,767 {\an8}[Eo speaking] 595 00:19:03,767 --> 00:19:05,166 -So we're gonna toast those. -Yes. 596 00:19:08,266 --> 00:19:09,567 -And the same with the onion. -[Eo] Yes. 597 00:19:13,266 --> 00:19:15,400 And then, put into the food processor. 598 00:19:15,467 --> 00:19:16,600 It's like The Wizard of Oz in there. 599 00:19:20,467 --> 00:19:21,567 I gotta find that coconut sugar. 600 00:19:21,567 --> 00:19:22,467 Regular sugar... 601 00:19:22,467 --> 00:19:24,266 {\an8}-[Eo speaking] -[Guy] Fish sauce. 602 00:19:26,800 --> 00:19:28,367 [Guy] All right, so this gets done, 603 00:19:28,367 --> 00:19:28,731 we take the ribs out, 604 00:19:28,731 --> 00:19:29,000 we take the ribs out, 605 00:19:29,533 --> 00:19:31,367 -throw them on the grill and baste them. -[Eo] Yes. 606 00:19:31,367 --> 00:19:32,667 And what else comes with the dish? 607 00:19:37,200 --> 00:19:39,000 -Sugar, Sriracha. -Sriracha. 608 00:19:39,066 --> 00:19:40,567 -[both] Sambal. -[Guy] Chopped garlic. 609 00:19:40,567 --> 00:19:42,367 Once the sugar dissolves, we're done. 610 00:19:42,367 --> 00:19:43,567 And now, we build the salad? 611 00:19:43,567 --> 00:19:45,867 [Eo] Red cabbage, carrot, cilantro. 612 00:19:47,100 --> 00:19:48,400 Mint, tomato. 613 00:19:48,467 --> 00:19:49,967 -And just a little bit of the sauce. -[Eo] Yes. 614 00:19:52,667 --> 00:19:53,967 [Guy] That is, like, a sauce machine. 615 00:19:54,400 --> 00:19:55,467 {\an8}[Eo speaking] 616 00:19:59,400 --> 00:20:01,000 These ribs are so tender, 617 00:20:01,000 --> 00:20:03,266 and the sauce fits it so well. 618 00:20:04,667 --> 00:20:06,200 That's no joke right here. 619 00:20:08,100 --> 00:20:11,100 You get that palate-refreshing from that herb salad. 620 00:20:11,166 --> 00:20:12,467 -Outstanding. -Thank you. 621 00:20:12,467 --> 00:20:15,400 -It's gonna be spare rib supreme. -Ooh. 622 00:20:15,467 --> 00:20:17,266 First, you get kind of a little sweetness, 623 00:20:17,266 --> 00:20:18,467 and then I got a little bit of heat 624 00:20:18,467 --> 00:20:19,667 that came in on the back end. 625 00:20:19,667 --> 00:20:22,567 Spicy enough, but not overwhelmingly spicy. 626 00:20:22,567 --> 00:20:25,266 The meat falls right off the bones, just top notch. 627 00:20:25,266 --> 00:20:27,367 -You gotta "Thai" it. -[laughing] 628 00:20:27,367 --> 00:20:28,731 [diner] Every time you come to Sovereign Thai, 629 00:20:28,731 --> 00:20:28,900 [diner] Every time you come to Sovereign Thai, 630 00:20:28,967 --> 00:20:29,000 you leave with a smile that goes ear-to-ear. 631 00:20:30,867 --> 00:20:32,800 This is, like, the best of the best. 632 00:20:32,867 --> 00:20:35,400 -There's a new reason that your name is Eo. -[chuckles] 633 00:20:35,467 --> 00:20:37,600 It's, "Eo, my gosh! You've got to be kidding me." 634 00:20:37,667 --> 00:20:39,367 {\an8}-Well done, chef. Thank you. -[Eo] Thank you. 635 00:20:40,567 --> 00:20:42,800 That's it for this week, but don't you worry. 636 00:20:42,867 --> 00:20:44,166 I'll be looking for more joints 637 00:20:44,166 --> 00:20:45,467 all over this country. 638 00:20:45,467 --> 00:20:46,500 I'll see you next week 639 00:20:46,567 --> 00:20:49,166 on Diners, Drive-Ins and Dives! 640 00:20:49,166 --> 00:20:51,166 {\an8}I eat a lot of raw food. 641 00:20:52,300 --> 00:20:53,367 {\an8}Raw food. 642 00:20:53,367 --> 00:20:55,266 {\an8}-Raw. [chuckles] Raw. -Raw. 643 00:20:55,266 --> 00:20:56,767 {\an8}-Raw. -Raw. 644 00:20:56,767 --> 00:20:58,731 {\an8}I've just realized I can't say that word. 645 00:20:58,731 --> 00:20:58,867 {\an8}I've just realized I can't say that word.