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00:00:01,667 --> 00:00:03,000
I'm Guy Fieri,
and we're rolling out,
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00:00:03,000 --> 00:00:05,900
looking for America's greatest
Diners, Drive-Ins and Dives.
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00:00:06,800 --> 00:00:08,100
-This trip...
-Oh!
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-...we've got Thai...
-I like that.
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-Pie...
-Oh, my gosh. That's flaky.
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00:00:11,567 --> 00:00:13,667
[Guy Fieri] ...and some
phenomenal fries.
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-So, you like it?
-Oh, no. I love it.
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That means Asian surf and turf
in San Diego...
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That's no joke, right there.
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...and a New Zealand specialty
in New Mexico.
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Let's see it, sister.
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Along with some
heavyweight comfort...
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-[bell dings]
-I think you nailed it.
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...punching up the plates.
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-There you go.
-Flavortown.
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-Magic. [chuckles]
-Flavortown, baby.
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-Magic. [chuckles]
-Flavortown, baby.
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That's all right here,
right now,
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on Diners,
Drive-Ins and Dives.
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[opening theme music playing]
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So, I'm here
in Arroyo Seco, New Mexico,
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which is right between Taos
and Taos Ski Valley.
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This little town's got
this cool restaurant.
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It's been here
for about 10 years,
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and it's had three owners.
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The most recent owner actually
started in the restaurant
as a line cook.
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The most recent owner actually
started in the restaurant
as a line cook.
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Oh, he's got
a big imagination,
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a great palate,
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and an exciting menu,
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and I hear he's a member
of Flavortown.
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This is Aceq.
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Lamb lollies. Bison gumbo.
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This is a local gem.
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[Elijah Safford]
Firing chicken.
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{\an8}You could have a comfort food,
but with a adventurous flair.
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{\an8}And the amount of specials
that they rotate in...
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The sky's the limit.
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[Guy] And it's
Chef Elijah Safford...
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Bison bone marrow, sold.
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00:01:22,767 --> 00:01:24,367
-[Guy] ...knocking out
the menu.
-[bell dings]
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Love the boxing bell.
What does the name mean?
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So, Aceq is short for acequia.
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{\an8}That's the local term
for waterways used
to irrigate fields.
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{\an8}That's the local term
for waterways used
to irrigate fields.
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I'm the third owner of Aceq.
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[Guy] Which he took over
when he was just 21.
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-How old are you now, 22?
-I'm 23.
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Well done, my friend.
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Walk me through
what we're making tonight.
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Bison red chili fries,
kind of poutine-esque.
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Bison red chili fries,
super, super good.
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00:01:45,367 --> 00:01:47,166
The bison is really tender.
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They're gooey,
[laughs] in a good way.
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00:01:49,266 --> 00:01:52,767
[Elijah] First,
I like to grill the fat
of the bison short ribs
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before we braise it.
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It's a little
salt and pepper mix.
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[Guy] Grill both sides,
cool them off.
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We're making
the braising liquid now,
or what's the story?
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00:01:58,867 --> 00:02:00,000
[Elijah] Yep, take my onions,
I do a little saute on them,
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00:02:00,000 --> 00:02:01,000
[Elijah] Yep, take my onions,
I do a little saute on them,
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00:02:01,166 --> 00:02:03,500
letting these sweet onions
express themselves.
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How do you feel about yourself
in that swimsuit?
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-The onions, I was talking to.
-Calabrian peppers, vinegar,
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a little bit of sugar here,
Chimayo red chile,
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-chipotle and adobo salts.
-[Guy] Right.
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00:02:11,367 --> 00:02:12,467
[Elijah] Dried ancho.
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-[Guy] Beef base...
-Blend this down. Crank it.
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-Then we just pour this
over our bison.
-Gorgeous.
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[Elijah] We do
our little garnish,
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really just adds
some good acidity and...
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-[Guy] Same thing
with the white onion?
-Yep, do a little bay leaf.
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-[both] Parsley.
-[Guy] Cover this.
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All right, let's get that
in the oven. How long?
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-[Elijah] 4 hours at 300.
-[Guy] Great.
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There we have
our braised short ribs.
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There we have
our braised short ribs.
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Pop that little bone out.
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Make sure that
this little fat cap
doesn't make it in there.
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Does this get used
for anything else?
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[Elijah] Uh, yeah,
all the employees eat it.
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[guffaws] That's what
I love to hear.
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Break that down.
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[Guy] Love that chile.
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Little smokiness
to it, tender.
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It's cooking it
with the bone and the fat.
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[Elijah] I want them to be
the best fries ever.
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Short ribs are done.
Let's get into this.
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-Red chile gravy.
-Red chile gravy.
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-[Elijah] Yes, sir.
-[Guy] I like it.
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[Elijah] I'm gonna start off
with the roux.
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Oil, gluten-free flour.
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We get it
pretty nice and dark.
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White onion, dried Chimayo,
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dried ancho chiles,
chipotle and adobo.
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00:03:00,000 --> 00:03:01,000
dried ancho chiles,
chipotle and adobo.
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00:03:01,467 --> 00:03:02,567
-[Guy] Apple cider vinegar?
-[Elijah] Yeah.
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00:03:02,567 --> 00:03:04,667
And sugar, Maldon salt,
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00:03:04,667 --> 00:03:06,000
Calabrian peppers,
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00:03:06,066 --> 00:03:07,266
local red chiles,
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bay leaves.
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-Beef stock and water.
-Beef stock. Yes, sir.
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This simmers
for a good 20 minutes,
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and then we hit it
with the immersion blender.
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[Guy] So, what's
the next step after this?
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It just comes down to fries.
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We have our shoestrings here.
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I'll get that one.
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Salt, of course.
Put it right here in my pan.
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So, I have
my cheese curds here.
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-Then, this goes in the oven.
-[Guy] Gotcha.
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[Elijah] Now that
our cheese curds are
nice and cheesy,
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red chile gravy
that we just made.
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00:03:28,967 --> 00:03:30,000
Local bison, all grass-fed.
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Local bison, all grass-fed.
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Parsley, and let that
hit the table.
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[Guy] How dangerous.
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I'm a big shoestring guy.
I want the crunch.
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The braise on the short rib
is delicious,
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and the shred's great.
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The cheese curd
is stretchy and squeaky.
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Rich, roasted, smoky.
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00:03:49,867 --> 00:03:51,500
-So, you like it?
-Oh, no. I love it.
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[Elijah] Cheese curding
on bison chili fry.
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[diner 1] The cheese curds
are great.
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The red chile's spot-on.
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The bison was very moist.
It was shredding.
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00:03:59,867 --> 00:04:00,000
[diner 2] I've eaten
a lot of fries in my life,
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[diner 2] I've eaten
a lot of fries in my life,
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and these are the absolute
best fries I've ever had.
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It's delicious every time.
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[Elijah] Chicken sando, sold.
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[diner 1] The food is art.
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A lot of artists,
they come here.
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It just blends in really well
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when you come up to Taos
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and then you come up
to this little town,
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there's art in the scenery.
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It's all very beautiful.
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Round one. I'm gonna
go ring the bell.
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When we get back,
we're getting into what?
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[Elijah] Stuffed
portabello mushroom,
risotto, all the good stuff.
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You should try
the mushrooms here.
It's fantastic.
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{\an8}Going big. See you in a bit.
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[Guy] Welcome back, Triple D,
hanging out in Arroyo Seco,
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-which is right
between Taos and...
-[Elijah] Taos Ski Valley.
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00:04:41,367 --> 00:04:42,500
[Guy] You got
some restaurants.
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You got some art galleries.
But it's a tiny place.
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-Blink, and you'll
drive through it.
-Yep.
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23 years old.
You're the third owner.
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-[Elijah] Yes, sir.
-And now, you're
doing things your way.
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Salmon pasta in the window.
Let's get it out.
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How much he's done
for this community
and this restaurant
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at such a young age
is just mind-blowing.
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[diner 1] What he decides
to do with his food
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is really amazing and unique
for this area.
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00:05:01,479 --> 00:05:02,000
is really amazing and unique
for this area.
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I have our stuffed portabello.
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I had the stuffed portabello.
It was wonderful.
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[diner 2] The mushroom
with the risotto
and the beets,
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00:05:08,867 --> 00:05:11,400
the red chile on it,
oh, my goodness.
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00:05:11,467 --> 00:05:12,834
What are we into now, chef?
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00:05:12,834 --> 00:05:15,166
[Elijah] Our risotto for our
stuffed portabello mushroom.
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00:05:15,166 --> 00:05:17,367
{\an8}I start off by adding
blend oil to my pan.
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00:05:17,367 --> 00:05:19,700
-Two big guys
in a little kitchen.
-I know.
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00:05:19,767 --> 00:05:21,166
-Lot of snuggling.
-I'm not hating it.
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Some rice, short grain.
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Did you toast this
ahead of time?
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[Elijah] Yeah,
without the oil.
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We do a little white wine,
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and I personally like
a chardonnay.
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-[Guy] Making a small portion.
-Just for you.
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Chicken stock,
let that cook down
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Chicken stock,
let that cook down
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00:05:32,066 --> 00:05:33,867
till we get to the correct
texture of the rice.
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00:05:33,867 --> 00:05:35,166
-Got it.
-Then we add
the rest of our flavor.
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Vinegar, salt, sugar,
cayenne pepper.
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00:05:37,867 --> 00:05:39,000
We give it a good stir.
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00:05:39,066 --> 00:05:42,166
-Manchego cheese.
-I knew a man from Manchego.
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00:05:43,266 --> 00:05:44,200
Just sounded cool.
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00:05:44,266 --> 00:05:45,900
[Elijah] Then,
we got our cream.
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00:05:45,900 --> 00:05:48,166
So we have definitely departed
from traditional risotto
at this point, folks.
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00:05:48,166 --> 00:05:49,467
[Elijah] Let that cheese
melt down.
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00:05:49,467 --> 00:05:51,100
-[Guy] Mount it with butter?
-[Elijah] Yes, sir.
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00:05:51,100 --> 00:05:52,600
Next up, we'll work
with the portabello.
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00:05:52,667 --> 00:05:54,567
[Elijah] So, this here
is gonna be our marinade
for the mushrooms.
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Remove the little stems.
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-[both] Blended oil.
-[Elijah] Pour that over,
nice and easy.
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00:05:58,100 --> 00:05:59,500
-Balsamic vinegar...
-[Guy] Okay.
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00:05:59,567 --> 00:06:01,479
We don't let them marinade
more than four hours,
and then we grill.
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00:06:01,479 --> 00:06:02,000
We don't let them marinade
more than four hours,
and then we grill.
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00:06:02,367 --> 00:06:03,667
[Guy] Now, what are we into?
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00:06:03,667 --> 00:06:05,567
Came up with this
seasoning mix that
I throw on everything.
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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.
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00:06:09,767 --> 00:06:11,266
-Oh, tourist. [laughs]
-[Guy] Give it to me, buddy.
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00:06:11,266 --> 00:06:13,800
-As the mayor,
I acknowledge this. Hear ye.
-[chuckles]
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00:06:13,867 --> 00:06:15,667
[Elijah] So we start off here
with our Chimayo red chile,
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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.
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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.
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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.
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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.