1 00:00:01,166 --> 00:00:02,500 I'm Guy Fieri and we're rolling out, 2 00:00:02,500 --> 00:00:05,800 looking for America's greatest Diners, Drive-ins, and Dives. 3 00:00:06,467 --> 00:00:07,500 This trip... 4 00:00:07,500 --> 00:00:09,000 Oh! Oh, yeah. 5 00:00:09,000 --> 00:00:10,367 ...we've got sloppy. 6 00:00:10,367 --> 00:00:11,367 My gosh. 7 00:00:11,367 --> 00:00:13,066 We got saucy. 8 00:00:13,066 --> 00:00:14,066 Got me at hello. 9 00:00:14,066 --> 00:00:15,367 And we got stuffed. 10 00:00:15,367 --> 00:00:16,533 Wow, that's gonna be awesome. 11 00:00:17,467 --> 00:00:19,066 Like, with El Salvadorian specialties 12 00:00:19,066 --> 00:00:20,367 in Los Angeles. 13 00:00:20,367 --> 00:00:22,634 I don't care where I'm at now, in L.A., I'd be driving to get this. 14 00:00:23,634 --> 00:00:25,166 Authentic Indian in Oregon. 15 00:00:25,166 --> 00:00:27,500 -Let's make more! -[both laugh] 16 00:00:27,500 --> 00:00:30,000 [Guy] Plus a funkalicious spot in Savannah... 17 00:00:30,000 --> 00:00:30,266 [Guy] Plus a funkalicious spot in Savannah... 18 00:00:30,266 --> 00:00:31,467 It's like a little carnival. 19 00:00:31,467 --> 00:00:32,700 ...plating up Puerto Rican 20 00:00:32,700 --> 00:00:34,000 with pizzazz. 21 00:00:34,000 --> 00:00:35,800 If your couch has a seatbelt, put it on right now. 22 00:00:36,867 --> 00:00:38,867 That's all right here, right now, 23 00:00:38,867 --> 00:00:40,700 on Triple-D. 24 00:00:40,700 --> 00:00:42,800 [theme music playing] 25 00:00:52,500 --> 00:00:55,266 So I'm here in the Pooler neighborhood of Savannah, Georgia 26 00:00:55,266 --> 00:00:57,634 right over by the airport with Iron Chef Stephanie Izard. 27 00:00:57,634 --> 00:00:58,867 And I'm here to check out 28 00:00:58,867 --> 00:01:00,000 a joint where this guy was on Triple-G twice. 29 00:01:00,000 --> 00:01:00,900 a joint where this guy was on Triple-G twice. 30 00:01:01,467 --> 00:01:02,867 I said if I ever came here, 31 00:01:02,867 --> 00:01:04,100 I'd come and check out... What's wrong? 32 00:01:04,100 --> 00:01:06,266 I just can't believe what I'm seeing. If the food inside 33 00:01:06,266 --> 00:01:08,500 is half as bright and fun as what's going on out here, 34 00:01:08,500 --> 00:01:09,734 I'm hungry. 35 00:01:09,734 --> 00:01:10,867 [Guy] I hope you like Puerto Rican food, 36 00:01:10,867 --> 00:01:12,533 'cause this is Chazito's. 37 00:01:13,500 --> 00:01:15,166 Puerto Rico plate crispy 38 00:01:15,166 --> 00:01:16,166 for Asher. 39 00:01:16,166 --> 00:01:18,500 Chazito's exudes Puerto Rican culture. 40 00:01:18,500 --> 00:01:21,266 You just get that island feel when you walk in the door. 41 00:01:21,266 --> 00:01:22,734 Plantain Me Crazy for Christy. 42 00:01:22,734 --> 00:01:24,867 And then the food comes out and it's like, the star of the show. 43 00:01:24,867 --> 00:01:27,100 [Guy] But not just the star of this show. 44 00:01:27,100 --> 00:01:28,367 Give me the maceta. 45 00:01:28,367 --> 00:01:30,000 [Guy] Because chef owner Chaz Ortiz 46 00:01:30,000 --> 00:01:31,533 has been in the spotlight before. 47 00:01:32,700 --> 00:01:33,867 We had him on Guy's Grocery Games. 48 00:01:33,867 --> 00:01:35,266 -Twice. -Whoo! 49 00:01:35,266 --> 00:01:37,367 -[Chaz] I loved it. It was a great experience. -[Guy] Right. 50 00:01:37,367 --> 00:01:39,467 -I lost. Not really. -Did you lose? Really? 51 00:01:39,467 --> 00:01:40,367 No, 'cause what did I tell you? 52 00:01:40,367 --> 00:01:41,600 I already won when I was there. 53 00:01:41,600 --> 00:01:43,734 When you get there, you've already won. 54 00:01:43,734 --> 00:01:45,367 Three Mofongo Burgers. 55 00:01:45,367 --> 00:01:48,500 Mofongo is one of the major foods in Puerto Rico. 56 00:01:48,500 --> 00:01:50,367 I'd never had a Puerto Rican burger till now. 57 00:01:50,367 --> 00:01:52,100 It just all comes together in a really good way. 58 00:01:52,100 --> 00:01:55,166 We're gonna start off with sofrito, that's like the Puerto Rican base. 59 00:01:55,166 --> 00:01:56,734 -Olive oil, agua. -[both] Agua. 60 00:01:56,734 --> 00:01:59,266 -Onions in there. Garlic. -Oh, there you go. 61 00:01:59,266 --> 00:02:00,000 [Guy] Oh, look Mommy, a milkshake. 62 00:02:00,000 --> 00:02:01,166 [Guy] Oh, look Mommy, a milkshake. 63 00:02:01,166 --> 00:02:02,266 Kill vampires with this one. 64 00:02:02,266 --> 00:02:04,867 Cilantro, culantro, peppers. 65 00:02:04,867 --> 00:02:06,233 Give it a blend. 66 00:02:07,166 --> 00:02:08,500 Okay, so this is the foundation 67 00:02:08,500 --> 00:02:10,166 of just about everything we're dealing with. 68 00:02:10,166 --> 00:02:11,367 -[Chaz] Yep. -[Guy] Next step? 69 00:02:11,367 --> 00:02:13,533 So, we're gonna make the seasoning for the beef. 70 00:02:13,533 --> 00:02:15,100 Beef base, sea salt, 71 00:02:15,100 --> 00:02:16,600 sazon, cayenne. 72 00:02:16,600 --> 00:02:18,734 -That's a lot of cayenne for Puerto Rican food. -Yeah. [laughs] 73 00:02:18,734 --> 00:02:19,700 I know. 74 00:02:19,700 --> 00:02:21,500 Paprika, chili flakes. 75 00:02:21,500 --> 00:02:22,867 [Guy] Cumino and black pepper. 76 00:02:22,867 --> 00:02:24,734 -Yep. -And that's the general all-purpose rub? 77 00:02:24,734 --> 00:02:26,867 -[Chaz] For my beef, yes. -[Guy] All right, Chef. 78 00:02:26,867 --> 00:02:29,467 -Burger time. All that. -All this is going in your burger meat? 79 00:02:29,467 --> 00:02:30,000 [Chaz] Sofrito, sazon, 80 00:02:30,000 --> 00:02:31,533 [Chaz] Sofrito, sazon, 81 00:02:31,533 --> 00:02:33,100 steak seasoning, adobo, 82 00:02:33,100 --> 00:02:34,867 beef seasoning that we just made. 83 00:02:34,867 --> 00:02:36,533 Garlic, garlic oil. 84 00:02:36,533 --> 00:02:38,100 And a couple eggs. 85 00:02:38,100 --> 00:02:40,266 -Whisk it up. -[Chaz] I like to let it sit for a little bit. 86 00:02:40,266 --> 00:02:41,467 And then I'll form them. 87 00:02:41,467 --> 00:02:43,467 -[Guy] Any cheese on this? Any-- -Yes, provolone. 88 00:02:43,467 --> 00:02:45,266 And the Chazito sauce on both buns. 89 00:02:45,266 --> 00:02:46,700 -And the what? -[Chaz] Chazito sauce. 90 00:02:46,700 --> 00:02:48,700 -What's that? -It's my sauce. 91 00:02:48,700 --> 00:02:50,367 Mayo, ketchup, 92 00:02:50,367 --> 00:02:52,000 cumin, adobo. 93 00:02:52,000 --> 00:02:53,467 -Mojo? -[Chaz] Mojo. 94 00:02:53,467 --> 00:02:55,367 Garlic oil and red wine. 95 00:02:55,367 --> 00:02:56,467 Back up, back up. 96 00:02:58,533 --> 00:02:59,867 -This goes on everything? -Yep, everything. 97 00:02:59,867 --> 00:03:00,000 [Guy] Burgers are cooking. 98 00:03:00,000 --> 00:03:01,266 [Guy] Burgers are cooking. 99 00:03:01,266 --> 00:03:02,500 Time to make the mofongo. 100 00:03:02,500 --> 00:03:03,734 -[Chaz] We're starting off with the platanos. -[Guy] Okay. 101 00:03:03,734 --> 00:03:05,500 Cut these into pieces, flash fry 'em, 102 00:03:05,500 --> 00:03:06,500 give 'em a smash. 103 00:03:06,500 --> 00:03:08,166 I like to add the garlic oil. 104 00:03:08,166 --> 00:03:10,367 -I'm like, too short for this. -You are so eager to smash. 105 00:03:10,367 --> 00:03:11,266 -I am. -I can tell. 106 00:03:11,266 --> 00:03:12,867 Butter, beef base. 107 00:03:12,867 --> 00:03:14,867 I've never seen this beef base thing, but I'll give it you. 108 00:03:14,867 --> 00:03:16,634 Adobo and platanos. 109 00:03:17,266 --> 00:03:18,367 Oh, yeah. 110 00:03:18,367 --> 00:03:20,867 -Lot of anger management here, folks. -[Stephanie laughs] 111 00:03:20,867 --> 00:03:22,634 -This is great. -[Chaz] Drop it like that. 112 00:03:22,634 --> 00:03:24,000 -Right. Like that. Yes. -And you're just gonna mold it? 113 00:03:24,867 --> 00:03:26,367 -That's all going on one burger? -Yep. 114 00:03:26,367 --> 00:03:28,500 -So then I'll smack it on. -It's all going on one burger? 115 00:03:28,500 --> 00:03:30,000 -Yep. -[laughs] 116 00:03:30,000 --> 00:03:30,166 -Yep. -[laughs] 117 00:03:30,166 --> 00:03:31,433 [Guy] Okay, Chazito sauce first. 118 00:03:32,100 --> 00:03:33,600 [Chaz] And then the burger. 119 00:03:33,600 --> 00:03:35,367 So, now we take this mofongo. 120 00:03:35,367 --> 00:03:37,066 [Stephanie] I can't believe that's all going on there. 121 00:03:37,066 --> 00:03:38,634 [Chaz] Aguacate. 122 00:03:39,266 --> 00:03:40,634 Top it off with a little flag. 123 00:03:41,000 --> 00:03:43,000 Oh, yes. 124 00:03:44,100 --> 00:03:45,367 My gosh. 125 00:03:47,867 --> 00:03:49,100 It's definitely not missing flavor. 126 00:03:49,100 --> 00:03:50,700 [Guy] The mofongo, 127 00:03:50,700 --> 00:03:51,967 is a texture I like. 128 00:03:51,967 --> 00:03:53,734 Chewy, creamy. 129 00:03:55,166 --> 00:03:56,467 Mmm-hmm. 130 00:03:56,467 --> 00:03:57,734 [Stephanie] All that different flavor you mixed into the burger, 131 00:03:57,734 --> 00:03:59,533 you can taste all of those layers. 132 00:03:59,533 --> 00:04:00,000 And that little bit of avocado does help 133 00:04:00,000 --> 00:04:01,166 And that little bit of avocado does help 134 00:04:01,166 --> 00:04:02,367 cut through and the provolone's mild. 135 00:04:02,367 --> 00:04:04,800 [Guy] The brioche bun is perfect vessel for this. 136 00:04:06,634 --> 00:04:08,000 You're getting what you love of mofongo 137 00:04:08,000 --> 00:04:09,266 in a handheld version. 138 00:04:09,266 --> 00:04:10,467 Well done, bud. I'm impressed. 139 00:04:10,467 --> 00:04:12,266 Got a Mofongo Burger for you, sir. 140 00:04:12,266 --> 00:04:13,634 The burger's well-seasoned 141 00:04:13,634 --> 00:04:15,467 and that sauce is delicious. 142 00:04:15,467 --> 00:04:18,000 [man 1] The plantain and the mofongo with that little bit of cheese, 143 00:04:18,000 --> 00:04:20,467 it's just like a different taste in every bite of the sandwich. 144 00:04:20,467 --> 00:04:22,867 The sweetness is what catches the attention the most. 145 00:04:22,867 --> 00:04:24,166 How did you find this place? 146 00:04:24,166 --> 00:04:26,166 There's not too much out in this area that catches my eye. 147 00:04:26,166 --> 00:04:28,266 [Guy] How can this not catch your eye though, right? 148 00:04:28,266 --> 00:04:29,634 It's like a little carnival. 149 00:04:31,166 --> 00:04:32,367 Puerto Rico Tostones. 150 00:04:32,367 --> 00:04:34,867 Chaz is a lively guy, so he brings that vibe to his space 151 00:04:34,867 --> 00:04:36,734 and it comes across real well. 152 00:04:36,734 --> 00:04:37,700 -Who's that? -That's papi. 153 00:04:37,700 --> 00:04:38,867 -That's you dad. -Yeah. 154 00:04:38,867 --> 00:04:39,734 And that's grandpa. 155 00:04:39,734 --> 00:04:40,734 -[Guy] No. -[Stephanie] What! 156 00:04:40,734 --> 00:04:41,634 The OG chefs. 157 00:04:41,634 --> 00:04:42,867 [Guy] Grandpa's a chef? 158 00:04:42,867 --> 00:04:45,266 Yep, he had his original store in Orocovis, Puerto Rico. 159 00:04:45,266 --> 00:04:47,700 My dad is a chef too. Chef trained, Le Cordon Bleu. 160 00:04:47,700 --> 00:04:49,634 -What is going on with this family? -[laughs] 161 00:04:50,266 --> 00:04:51,600 It's a lineage. 162 00:04:51,600 --> 00:04:53,600 [woman 1] When you see that someone truly 163 00:04:53,600 --> 00:04:56,867 cares and loves what they do, you wanna come back and experience that again. 164 00:04:56,867 --> 00:04:58,367 All right, what else are we gonna do? 165 00:04:58,367 --> 00:04:59,367 The Sloppy Poppy. 166 00:04:59,367 --> 00:05:00,000 Sloppy for Maria. 167 00:05:00,000 --> 00:05:00,500 Sloppy for Maria. 168 00:05:00,500 --> 00:05:02,166 [man 2] He takes a traditional Sloppy Joe, 169 00:05:02,166 --> 00:05:04,266 he puts his mix into it. It's great. 170 00:05:04,266 --> 00:05:05,367 I'm gonna go walk around outside. 171 00:05:05,367 --> 00:05:07,066 Kind of shake this off a bit. Don't go anywhere. 172 00:05:10,700 --> 00:05:12,166 We're gonna go ahead and add some beer, and some mojo-- 173 00:05:12,166 --> 00:05:13,100 I thought it was just for me to drink. 174 00:05:13,100 --> 00:05:14,100 -No? -Oh, you can, I'll pour some more. 175 00:05:14,100 --> 00:05:15,166 Yeah, but you already drank three of them 176 00:05:15,166 --> 00:05:16,533 and I keep refilling it. 177 00:05:16,533 --> 00:05:17,867 And we're back from the commercial so people are gonna start talking. 178 00:05:17,867 --> 00:05:18,967 That's why I didn't let you drive. 179 00:05:18,967 --> 00:05:20,233 [laughs] 180 00:05:21,533 --> 00:05:23,533 Welcome back, Triple-D. Hanging out in Savannah, Georgia. 181 00:05:23,533 --> 00:05:25,166 IC Chef Stephanie Izard with us. 182 00:05:25,166 --> 00:05:27,467 Chazito's is the name of the joint. 183 00:05:27,467 --> 00:05:29,266 If your couch has a seatbelt, put it on right now. 184 00:05:29,266 --> 00:05:30,967 Puerto Rico Tostones. 185 00:05:30,967 --> 00:05:33,166 When you talk about this place, how do you describe it? 186 00:05:33,166 --> 00:05:34,500 Good Latin food in Georgia. 187 00:05:34,500 --> 00:05:35,700 [woman 2] Different, unique. 188 00:05:35,700 --> 00:05:37,734 -Not what you typically find in Savannah. -No. Not at all. 189 00:05:37,734 --> 00:05:38,850 Sloppy Poppy with apple fries. 190 00:05:38,850 --> 00:05:40,467 Sloppy Poppy with apple fries. 191 00:05:40,467 --> 00:05:41,700 [man 3] It's shredded barbacoa, 192 00:05:41,700 --> 00:05:42,600 melted cheese... 193 00:05:42,600 --> 00:05:44,600 [woman 1] And grilled onions. 194 00:05:44,600 --> 00:05:46,634 You're not gonna be able to finish it. It's huge. 195 00:05:47,100 --> 00:05:48,000 Now what are we into? 196 00:05:48,000 --> 00:05:49,634 Beef round and some brisket. 197 00:05:49,634 --> 00:05:52,367 I like the texture from the round 198 00:05:52,367 --> 00:05:53,634 and I like the fattiness on the brisket. 199 00:05:53,634 --> 00:05:55,600 And this seasoning is the beef seasoning 200 00:05:55,600 --> 00:05:56,800 -we made at the very beginning. -[Chaz] Yep. 201 00:05:56,800 --> 00:05:58,367 Put them onions on there. 202 00:05:58,367 --> 00:06:00,634 Cerveza and the mojo. 203 00:06:00,634 --> 00:06:02,000 Leaves on top. 204 00:06:02,000 --> 00:06:03,367 -Do you get flavor from the leaves or it comes-- -Yes, you do. 205 00:06:03,367 --> 00:06:05,000 It gives a little bit of smokiness. 206 00:06:05,000 --> 00:06:07,000 Ten, eleven hours, 200 degrees. 207 00:06:07,000 --> 00:06:08,367 -Next step? -The marinara. 208 00:06:08,367 --> 00:06:08,850 Tomato sauce, 209 00:06:08,850 --> 00:06:09,500 Tomato sauce, 210 00:06:09,500 --> 00:06:11,500 mojo, sofrito, 211 00:06:11,500 --> 00:06:13,100 beef seasoning, we're gonna put it back in there. 212 00:06:13,100 --> 00:06:14,634 [Guy and Chaz] Garlic oil. 213 00:06:14,634 --> 00:06:16,367 -A boatload of sazon. -[Stephanie] Yes. 214 00:06:16,367 --> 00:06:18,467 -[Guy] Left over pan drippings. -And the cerveza? 215 00:06:18,467 --> 00:06:20,166 So, this is gonna get cooked down, 216 00:06:20,166 --> 00:06:23,100 shred the meat, mix it back in this. 217 00:06:23,100 --> 00:06:25,000 Stew that down even further. 218 00:06:25,000 --> 00:06:27,533 -So many steps. -Anything else going in the sandwich besides this? 219 00:06:27,533 --> 00:06:30,166 -[Chaz] Guava barbecue sauce. -Let's make another sauce. 220 00:06:30,166 --> 00:06:33,166 Pureed mango and pineapple, guava paste, 221 00:06:33,166 --> 00:06:35,166 ketchup, sweet molasses. 222 00:06:35,166 --> 00:06:37,066 -Worcestershire. -[Chaz] Washashashashasha. 223 00:06:37,066 --> 00:06:38,850 -Mojo. -Brown sugar. 224 00:06:38,850 --> 00:06:38,867 -Mojo. -Brown sugar. 225 00:06:38,867 --> 00:06:40,600 -Cayenne -Black pepper. 226 00:06:40,600 --> 00:06:43,100 -[Stephanie] Adobo. -[Chaz] Salt, vinagre. 227 00:06:43,100 --> 00:06:44,634 Nutmeg, garlic, 228 00:06:44,634 --> 00:06:46,367 and spicy brown mustard. 229 00:06:46,367 --> 00:06:48,734 -Are we cooking this? -[Chaz] Thirty to 45 minutes. 230 00:06:48,734 --> 00:06:50,800 -[Guy] Okay, Chef. -We're gonna cook this Sloppy Jose. 231 00:06:50,800 --> 00:06:53,000 I'm gonna cook it with everything. Vinegar, onions, 232 00:06:53,000 --> 00:06:55,166 the barbecue sauce cooked into it. 233 00:06:55,166 --> 00:06:56,533 The sugars will caramelize on this. 234 00:06:56,533 --> 00:06:59,533 Give you that Sloppy Joe feel, but a Sloppy Jose. 235 00:06:59,533 --> 00:07:01,000 Tomato sauce and barbecue sauce. 236 00:07:01,000 --> 00:07:03,066 [Chaz] Yeah. And the provolone cheese. 237 00:07:03,066 --> 00:07:04,367 [Guy] How many times have you had a Sloppy Joe? 238 00:07:04,367 --> 00:07:06,634 We have a slopy goat. So, it's goat meat on it. 239 00:07:06,634 --> 00:07:08,467 Yeah? I'll make you one. 240 00:07:08,467 --> 00:07:08,850 [Chaz] Ooey-gooey. 241 00:07:08,850 --> 00:07:09,600 [Chaz] Ooey-gooey. 242 00:07:09,600 --> 00:07:11,467 We're gonna drizzle it with a little bit of sauce on top. 243 00:07:11,467 --> 00:07:12,467 [Guy] It needed more sauce. 244 00:07:12,467 --> 00:07:14,734 I was thinkin', "Gosh, doesn't that look dry?" 245 00:07:15,100 --> 00:07:16,066 All right. 246 00:07:18,367 --> 00:07:19,433 Oh, yeah. 247 00:07:20,166 --> 00:07:23,367 It's not lacking flavor by any means. 248 00:07:23,367 --> 00:07:25,367 I was thinking about how you have two different sauces on here, 249 00:07:25,367 --> 00:07:26,867 are they gonna compete with each other? 250 00:07:26,867 --> 00:07:28,467 Are they gonna work well together? And it just 251 00:07:28,467 --> 00:07:31,266 comes together as one with all this acidity from that vinegar, 252 00:07:31,266 --> 00:07:33,367 from, the guava, from the pineapple. 253 00:07:33,367 --> 00:07:35,700 This is the kind of flavor level that people are looking for. 254 00:07:35,700 --> 00:07:37,367 [Stephanie] That melty cheese with all the flavor 255 00:07:37,367 --> 00:07:38,850 that's soaked into the onions is so delicious. 256 00:07:38,850 --> 00:07:39,467 that's soaked into the onions is so delicious. 257 00:07:39,467 --> 00:07:41,867 [Guy] Textural meat, in terms of the shred of the meat 258 00:07:41,867 --> 00:07:43,066 is dynamite. 259 00:07:43,066 --> 00:07:45,266 I've had a Sloppy Joe before, but this is... 260 00:07:45,266 --> 00:07:46,967 Extra sloppy. I don't even know what to call it. 261 00:07:46,967 --> 00:07:48,233 [Guy] It's a whole picnic of a sandwich. 262 00:07:49,367 --> 00:07:50,967 Sloppy Jose for you, sir. 263 00:07:50,967 --> 00:07:53,066 [man 4] You can taste all that flavor with the fruits. 264 00:07:53,066 --> 00:07:54,467 Mixing with that beef... 265 00:07:54,467 --> 00:07:57,166 [woman 1] It's like a sweet and a sour. There's so many layers. 266 00:07:57,166 --> 00:07:58,367 It's sinful. 267 00:07:58,367 --> 00:08:00,066 Tripleta, walking in. 268 00:08:00,066 --> 00:08:03,066 [man 3] The Puerto Rican experience I've had here just 269 00:08:03,066 --> 00:08:04,600 puts the biggest smile on my face. 270 00:08:04,600 --> 00:08:06,533 It is absolutely delicious. 271 00:08:06,533 --> 00:08:08,600 [Stephanie] There's so much flavor in all of the food that you have. 272 00:08:08,600 --> 00:08:08,850 It's you. And your food is just amazing. 273 00:08:08,850 --> 00:08:10,000 It's you. And your food is just amazing. 274 00:08:10,000 --> 00:08:12,800 See you back at Triple-G, and then you're mine. 275 00:08:14,533 --> 00:08:15,500 Up next, 276 00:08:15,500 --> 00:08:18,066 El Salvador with a spin in Los Angeles. 277 00:08:18,066 --> 00:08:20,166 It's not good at all. It's outstanding. 278 00:08:20,166 --> 00:08:21,634 Piling on the meat. 279 00:08:21,634 --> 00:08:23,266 Come on down... to shove it in your face. 280 00:08:23,266 --> 00:08:25,734 And going prime time with their pupusas. 281 00:08:25,734 --> 00:08:27,166 I've had a lot of pupusas in my day, 282 00:08:27,166 --> 00:08:29,533 and that has got to be one of the best I've had. 283 00:08:35,467 --> 00:08:38,533 So, I'm here in the Pico-Union neighborhood of Los Angeles. 284 00:08:38,533 --> 00:08:41,000 Couple miles from downtown and just a stone's throw 285 00:08:41,000 --> 00:08:43,100 from the 10 freeway. 286 00:08:43,100 --> 00:08:45,367 They call this the "El Salvadorian corridor." 287 00:08:45,367 --> 00:08:47,000 And well, I'm checking out a place. 288 00:08:47,000 --> 00:08:48,734 It's got one of my favorite foods in their name. 289 00:08:48,734 --> 00:08:50,800 This is La Pupusa Urban Eatery. 290 00:08:53,467 --> 00:08:55,367 Table one, let me get a queso carne asada. 291 00:08:55,367 --> 00:08:56,634 It's like a hug. 292 00:08:56,634 --> 00:08:58,000 That's what a pupusa is. 293 00:08:58,000 --> 00:08:59,900 -Or you know, like a little soul touch. -Wow. 294 00:08:59,900 --> 00:09:00,301 And La Mexicana Pupusa. 295 00:09:00,301 --> 00:09:01,800 And La Mexicana Pupusa. 296 00:09:01,800 --> 00:09:03,266 It's, uh, like a new take on things that 297 00:09:03,266 --> 00:09:04,800 we used to make at home with my mom. 298 00:09:04,800 --> 00:09:07,100 [Guy] And it's a twist that Stephanie Figueroa 299 00:09:07,100 --> 00:09:10,533 and Juan Saravia are putting on the food they grew up eating 300 00:09:10,533 --> 00:09:12,734 with a nod to the city they call home. 301 00:09:12,734 --> 00:09:14,734 We were born here in L.A. and we mix it up. 302 00:09:14,734 --> 00:09:16,533 So, we showing what it's like 303 00:09:16,533 --> 00:09:17,467 being from El Salvador, 304 00:09:17,467 --> 00:09:18,467 but being raised here in L.A. 305 00:09:18,467 --> 00:09:20,367 Pupusa chicharron for Juan. 306 00:09:20,367 --> 00:09:22,867 Pupusa is basically a thick corn masa tortilla. 307 00:09:22,867 --> 00:09:25,867 And it's stuffed inside with traditional flavors of chicharron, 308 00:09:25,867 --> 00:09:28,100 which is pork belly, beans and cheese. 309 00:09:28,100 --> 00:09:29,900 And of course, the most important part 310 00:09:29,900 --> 00:09:30,301 don't forget the curtido and salsa on top. 311 00:09:30,301 --> 00:09:32,166 don't forget the curtido and salsa on top. 312 00:09:32,734 --> 00:09:33,634 What are we making first? 313 00:09:33,634 --> 00:09:34,600 So, we're making our chicharron 314 00:09:34,600 --> 00:09:35,634 -for our pupusas. -Okay. 315 00:09:35,634 --> 00:09:37,467 [Juan] So, we're gonna take our pork shoulder, 316 00:09:37,467 --> 00:09:38,734 add little bit of salt, 317 00:09:38,734 --> 00:09:39,900 granulated garlic, 318 00:09:39,900 --> 00:09:41,100 and some mustard. 319 00:09:41,100 --> 00:09:42,734 [Guy] Is mustard a normal... 320 00:09:42,734 --> 00:09:44,266 thing in El Salvadorian cooking? 321 00:09:44,266 --> 00:09:45,367 In a lot of it, yes. 322 00:09:45,367 --> 00:09:46,467 -[Guy] Really? -Yeah. 323 00:09:46,467 --> 00:09:47,533 I mean, my grandmother-- 324 00:09:47,533 --> 00:09:49,900 I didn't see this coming, I mean, in a million years. 325 00:09:49,900 --> 00:09:51,367 And then we're going to grind this? 326 00:09:51,367 --> 00:09:53,634 [Juan] Uh, we're going to fry this first and then we're gonna grind it. 327 00:09:53,634 --> 00:09:56,000 We're gonna add our chicharron, tomatoes, 328 00:09:56,000 --> 00:09:57,900 our onion and our red peppers. 329 00:09:57,900 --> 00:10:00,301 -Salt, ground garlic, chicken base. -[Guy] That's it? 330 00:10:00,301 --> 00:10:00,734 -Salt, ground garlic, chicken base. -[Guy] That's it? 331 00:10:00,734 --> 00:10:02,867 -Yep. -[Guy] Mixture's done. Pupusa dough. 332 00:10:02,867 --> 00:10:05,367 Pupusa dough, all right. So, now we have our corn flour. 333 00:10:05,367 --> 00:10:07,367 We're gonna add salt, water. 334 00:10:07,367 --> 00:10:09,000 [Guy] All of them are made by hand? 335 00:10:09,000 --> 00:10:10,066 All of them are made by hand. 336 00:10:10,467 --> 00:10:11,634 Putting our filling in. 337 00:10:12,634 --> 00:10:14,100 [Guy] Pupusa's working. Next up. 338 00:10:14,100 --> 00:10:15,266 So, now we're doing our curtido. 339 00:10:15,266 --> 00:10:16,734 So, it's pickled cabbage. 340 00:10:16,734 --> 00:10:18,367 This is the acidic relief, 341 00:10:18,367 --> 00:10:19,867 -and the crunch, and the freshness. -Yes. 342 00:10:19,867 --> 00:10:21,467 -Yeah, freshness. Yes, exactly. -Okay. 343 00:10:21,467 --> 00:10:23,266 [Juan] We're gonna add carrots to our cabbage, 344 00:10:23,266 --> 00:10:24,467 onions, 345 00:10:24,467 --> 00:10:26,000 water, salt, 346 00:10:26,000 --> 00:10:28,533 vinegar, oregano, Chile de Arbol. 347 00:10:28,533 --> 00:10:30,301 That's gonna have some spice. 348 00:10:30,301 --> 00:10:30,533 That's gonna have some spice. 349 00:10:30,533 --> 00:10:33,000 And we add it our mix. 350 00:10:33,000 --> 00:10:34,100 Wow, that's gonna be awesome. 351 00:10:34,100 --> 00:10:35,000 What else are we gonna make? 352 00:10:35,000 --> 00:10:36,000 [Juan] Salsa de tomate. 353 00:10:36,000 --> 00:10:37,367 Water first. 354 00:10:37,367 --> 00:10:38,867 Tomatoes, onions. 355 00:10:38,867 --> 00:10:40,000 [Guy] Chile de Arbol. 356 00:10:40,000 --> 00:10:42,100 [Juan] Ground garlic and salt. 357 00:10:42,100 --> 00:10:44,100 -How long does this cook? -[Juan] About 20 minutes. 358 00:10:44,100 --> 00:10:45,166 We throw it in the blender. 359 00:10:45,166 --> 00:10:47,533 -[Guy] All right, Chef, we ready? -[Juan] Here we go. 360 00:10:49,734 --> 00:10:51,867 I didn't know that pupusa meant "frisbee" 361 00:10:51,867 --> 00:10:53,367 in the Flavortown language. 362 00:10:53,367 --> 00:10:54,634 That thing is huge. 363 00:11:02,166 --> 00:11:04,367 It's not good at all. It's outstanding. 364 00:11:04,367 --> 00:11:07,367 It's got... a ton of flavor. 365 00:11:07,367 --> 00:11:10,867 A little bit of crunch inside the pork, I get that it's chicharron. 366 00:11:10,867 --> 00:11:13,533 But it's the silkiness and the creaminess and the tenderness 367 00:11:13,533 --> 00:11:16,467 of the pupusa itself 368 00:11:16,467 --> 00:11:18,867 that's really, probably, the most intriguing. 369 00:11:18,867 --> 00:11:21,066 And the slaw, the slaw is outrageous. 370 00:11:22,700 --> 00:11:25,533 I don't care, where I'm at in L.A., I'd be driving to get this. 371 00:11:25,533 --> 00:11:28,233 Come on down to... shove it in your face. 372 00:11:29,900 --> 00:11:30,301 Thank you, Chef. 373 00:11:30,301 --> 00:11:30,967 Thank you, Chef. 374 00:11:32,100 --> 00:11:33,367 Una de chicharron. 375 00:11:33,367 --> 00:11:35,734 The chicharron just provides that little extra kick 376 00:11:35,734 --> 00:11:36,800 of flavor. 377 00:11:36,800 --> 00:11:38,467 It's a circle of love. You know, for me, 378 00:11:38,467 --> 00:11:39,867 this is just home, 379 00:11:39,867 --> 00:11:41,600 and the fact that I can come here whenever I want, 380 00:11:41,600 --> 00:11:43,000 to just rip a piece. 381 00:11:43,000 --> 00:11:44,533 -Rip a-- -Get my curtido. 382 00:11:45,166 --> 00:11:46,634 That's what I want my shirt to say. 383 00:11:46,634 --> 00:11:48,533 [man 5] My favorite part about eating pupusas 384 00:11:48,533 --> 00:11:50,533 is you get to get messy. 385 00:11:50,533 --> 00:11:52,000 Get your hands dirty. 386 00:11:52,000 --> 00:11:53,800 Shove it in your mouth, enjoy it. 387 00:11:53,800 --> 00:11:55,634 You're not judged here, 'cause that's how we all eat it. 388 00:11:55,634 --> 00:11:57,867 Table seven, pan con pollo mexicana. 389 00:11:57,867 --> 00:11:59,900 [man 1] I think what really stands apart 390 00:11:59,900 --> 00:12:00,301 is their L.A. style 391 00:12:00,301 --> 00:12:01,000 is their L.A. style 392 00:12:01,000 --> 00:12:02,233 kind of infused 393 00:12:02,233 --> 00:12:05,100 into each of their items, including the Carne Guisada Burger. 394 00:12:05,100 --> 00:12:06,900 Another Carne Guisada Burger coming up. 395 00:12:06,900 --> 00:12:08,800 [woman 1] So, typically Carne Guisada, 396 00:12:08,800 --> 00:12:09,900 think of like a beef stew 397 00:12:09,900 --> 00:12:12,467 served over rice usually, but it's a burger. 398 00:12:12,467 --> 00:12:13,700 So, that's the twist. 399 00:12:13,700 --> 00:12:16,600 It's really good with aioli and a brioche bun. 400 00:12:16,600 --> 00:12:19,166 What do you think you're going to make? 401 00:12:19,166 --> 00:12:21,734 -Well... [laughs] -Well's a deep subject. 402 00:12:21,734 --> 00:12:24,467 [Juan] A typical platter that we eat in El Salvador is Carne Guisada. 403 00:12:24,467 --> 00:12:25,467 All right, walk me through it. 404 00:12:25,467 --> 00:12:26,533 [Juan] Typically use beef loins, 405 00:12:26,533 --> 00:12:27,600 some white hot mustard, 406 00:12:27,600 --> 00:12:28,900 pepper, salt. 407 00:12:28,900 --> 00:12:30,166 Again the mustard? 408 00:12:30,166 --> 00:12:30,301 My grandma used mustard a lot at our house. 409 00:12:30,301 --> 00:12:31,734 My grandma used mustard a lot at our house. 410 00:12:31,734 --> 00:12:34,367 That's... that's how I grew up making it. 411 00:12:34,367 --> 00:12:36,166 [Guy] All right, so we're gonna brown the meat up, 412 00:12:36,166 --> 00:12:38,634 and while it's browning, make the sauce. 413 00:12:38,634 --> 00:12:39,900 Bajio chillis. 414 00:12:39,900 --> 00:12:42,467 -With the stems and seeds and the whole thing. -[Juan] Yep. 415 00:12:42,467 --> 00:12:43,600 We're gonna add a little bit of our season mix. 416 00:12:43,600 --> 00:12:47,867 Pumpkin seeds, sesame seeds, bay leaf, clove, peanuts. 417 00:12:47,867 --> 00:12:49,800 Water, tomatoes, peppers, 418 00:12:49,800 --> 00:12:51,233 -onions. -[Guy] And salt. 419 00:12:52,900 --> 00:12:54,634 [Juan] Then we add our sauce to our meat. 420 00:12:54,634 --> 00:12:56,734 And let that just sit there and stew down for about an hour. 421 00:12:56,734 --> 00:12:59,000 -Yeah, about an hour. -[Guy] Right before it finishes 422 00:12:59,000 --> 00:13:00,301 drop the potatoes and the carrots in. 423 00:13:00,301 --> 00:13:01,367 drop the potatoes and the carrots in. 424 00:13:01,367 --> 00:13:02,600 All right, so now we're gonna be putting together 425 00:13:02,600 --> 00:13:04,000 -our Carne Guisada Burger. -Hit it. 426 00:13:04,000 --> 00:13:06,166 [Juan] Lettuce, nice Guisada. 427 00:13:06,166 --> 00:13:09,266 Cooking enough that it stays together and not too much that it falls apart. 428 00:13:09,266 --> 00:13:11,900 [Juan] So, we got our curtido and we add little bit of mayo to it. 429 00:13:11,900 --> 00:13:13,734 [Guy] The same slaw that we had before, 430 00:13:13,734 --> 00:13:15,867 -now a little bit of mayo on it. -[Juan] Right. 431 00:13:15,867 --> 00:13:18,000 Red onion, chipotle sauce 432 00:13:18,000 --> 00:13:19,266 There you go, Chef. 433 00:13:26,867 --> 00:13:29,867 [Guy] You get the sweetness of those carrots in there. 434 00:13:29,867 --> 00:13:30,301 And all that flavor cooked through and when you soak it up in that red... 435 00:13:30,301 --> 00:13:32,533 And all that flavor cooked through and when you soak it up in that red... 436 00:13:34,166 --> 00:13:37,367 and you get a little bit of crunch from that slaw... 437 00:13:37,367 --> 00:13:38,600 The sauce is outstanding. 438 00:13:38,600 --> 00:13:41,166 I like a little spice coming from the chipotle. 439 00:13:42,634 --> 00:13:44,333 Really tender. Well done. 440 00:13:45,367 --> 00:13:47,367 [woman 1] Guisada burger is, 441 00:13:47,367 --> 00:13:50,166 delicious, it's juicy, it's fresh. 442 00:13:50,166 --> 00:13:52,533 [woman 1] It's a lot of different textures 443 00:13:52,533 --> 00:13:54,867 and flavors, all in one bite. 444 00:13:54,867 --> 00:13:56,700 Super messy, but super worth it. 445 00:13:56,700 --> 00:13:58,166 Table two, Chorizo Smash Burger. 446 00:13:58,166 --> 00:13:59,166 -Legit? -[man 2] Yes. 447 00:13:59,166 --> 00:14:00,166 That thing's so legit. 448 00:14:00,166 --> 00:14:00,301 [woman 2] There's Salvadorian restaurants, 449 00:14:00,301 --> 00:14:01,467 [woman 2] There's Salvadorian restaurants, 450 00:14:01,467 --> 00:14:03,800 probably, like, every other corner around here. 451 00:14:03,800 --> 00:14:06,467 But this one in particular is very unique 452 00:14:06,467 --> 00:14:10,100 so I'll drive here, walk here just to get this type of food. 453 00:14:10,100 --> 00:14:11,166 I'm gonna tell you, man. 454 00:14:11,166 --> 00:14:13,266 I've had a lot of pupusas in my day 455 00:14:13,266 --> 00:14:16,266 and that has got to be one of the best I've had. 456 00:14:16,533 --> 00:14:17,734 Keep it up. 457 00:14:20,367 --> 00:14:21,166 Coming up, 458 00:14:21,166 --> 00:14:23,634 a food cart in a motel parking lot-- 459 00:14:23,634 --> 00:14:25,367 You buy three plates, you get to get a room. 460 00:14:25,367 --> 00:14:27,100 ...cooking up lights out Indian. 461 00:14:27,100 --> 00:14:28,367 Mmm. Mmm! 462 00:14:28,367 --> 00:14:29,734 Outstanding. 463 00:14:29,734 --> 00:14:30,301 I mean, like, delicious. 464 00:14:30,301 --> 00:14:31,000 I mean, like, delicious. 465 00:14:31,000 --> 00:14:32,634 That'll put you right to bed. 466 00:14:32,634 --> 00:14:34,433 I'm ready. Night, night. 467 00:14:40,800 --> 00:14:43,266 [groans] Finally made it. 468 00:14:43,266 --> 00:14:45,533 Here at the Cascade Lodge, Bend, Oregon. 469 00:14:45,533 --> 00:14:46,533 No, I'm not staying here. 470 00:14:46,533 --> 00:14:48,533 No, I came here to get great Indian food. 471 00:14:48,533 --> 00:14:49,900 You see, the husband and wife that 472 00:14:49,900 --> 00:14:50,800 own this motel. 473 00:14:50,800 --> 00:14:52,367 Well, the wife's a big food fan, 474 00:14:52,367 --> 00:14:53,800 and so they got a food trailer 475 00:14:53,800 --> 00:14:54,900 and set up shop right here 476 00:14:54,900 --> 00:14:57,066 in the parking lot, making authentic Indian food. 477 00:14:57,066 --> 00:14:59,000 This is Anita's Kitchen. 478 00:14:59,000 --> 00:15:01,367 I need more naan bread in the kitchen. 479 00:15:01,367 --> 00:15:04,367 I don't know how she packs so much flavor in her dishes. 480 00:15:04,367 --> 00:15:06,000 [woman 1] I don't think you can get more authentic Indian food 481 00:15:06,000 --> 00:15:06,867 [woman 1] I don't think you can get more authentic Indian food 482 00:15:06,867 --> 00:15:08,467 unless you go to India. 483 00:15:08,467 --> 00:15:09,734 It's chicken korma. 484 00:15:09,734 --> 00:15:11,266 [man 1] I just saw it driving by, and I was like, 485 00:15:11,266 --> 00:15:12,900 Indian food in the parking lot of a motel. 486 00:15:12,900 --> 00:15:14,367 It's... it's... I don't even know, 487 00:15:14,367 --> 00:15:15,600 like, I don't even have words. 488 00:15:15,600 --> 00:15:18,266 [Guy] This surprising spot is the work of Anita Chopra, 489 00:15:18,266 --> 00:15:20,367 who's bringing her homeland flavors 490 00:15:20,367 --> 00:15:21,867 to a motel in Oregon 491 00:15:21,867 --> 00:15:24,367 that she owns with her husband. 492 00:15:24,367 --> 00:15:27,367 So, if you own the motel, why did you put the restaurant? 493 00:15:27,367 --> 00:15:29,367 [Anita] Because that is my passion. 494 00:15:29,367 --> 00:15:31,100 My soul piece. 495 00:15:31,100 --> 00:15:32,467 -That's what does this. -Yeah. 496 00:15:32,467 --> 00:15:35,000 -I have a plan to build a restaurant right there. -Right there? 497 00:15:35,000 --> 00:15:36,000 Already in process. 498 00:15:36,000 --> 00:15:36,367 Already in process. 499 00:15:36,367 --> 00:15:37,800 And what type of Indian food is this? 500 00:15:37,800 --> 00:15:40,734 -Is this food from all over India or just... -No, North Indian. 501 00:15:40,734 --> 00:15:42,166 Kadhi Pakoda for you. 502 00:15:42,166 --> 00:15:44,533 The Kadhi Pakoda is one of my favorite dishes here. 503 00:15:44,533 --> 00:15:46,367 It's the texture of that fritter that I love. 504 00:15:46,367 --> 00:15:47,533 It's fried perfectly. 505 00:15:47,533 --> 00:15:50,066 And then this real, light curry sauce on rice, 506 00:15:50,066 --> 00:15:52,700 an amazing [laughs] dish. 507 00:15:52,700 --> 00:15:54,233 -What are we making? -It's Kadhi Pakoda. 508 00:15:55,266 --> 00:15:56,800 No, that is curry. This is... 509 00:15:58,100 --> 00:15:59,634 -Kadhi Pakoda? -Yeah. 510 00:15:59,634 --> 00:16:00,967 Pakoda is the fritters. 511 00:16:00,967 --> 00:16:03,467 -[Guy] Kadhi is the sauce. -[Anita] That's based on yogurt. 512 00:16:03,467 --> 00:16:05,266 Huh, there you go, little Indian lesson for you. 513 00:16:05,266 --> 00:16:06,000 [Anita] We are making yogurt. 514 00:16:06,000 --> 00:16:06,600 [Anita] We are making yogurt. 515 00:16:06,600 --> 00:16:08,500 -Heat up the milk. -[Guy] To boiling? 516 00:16:08,500 --> 00:16:12,066 Rest for half hour, then turn down to 130. 517 00:16:13,467 --> 00:16:15,266 And now you take the culture of the yogurt 518 00:16:15,266 --> 00:16:17,100 -from yesterday. -Yeah. 519 00:16:17,100 --> 00:16:18,700 So, mix it very well, 520 00:16:18,700 --> 00:16:20,700 and keep at least six to eight hours. 521 00:16:20,700 --> 00:16:22,166 And now we... 522 00:16:22,166 --> 00:16:23,467 You going to the basement? 523 00:16:23,467 --> 00:16:25,634 -[laughs] No, I put... -[Guy] I know. 524 00:16:25,634 --> 00:16:26,600 -Don't leave. -Oh, sorry. 525 00:16:26,600 --> 00:16:29,367 -Making the sauce yogurt. -Lot of yogurt. 526 00:16:29,367 --> 00:16:30,266 [Anita] Chickpea flour. 527 00:16:30,266 --> 00:16:31,533 Lots of water. 528 00:16:32,367 --> 00:16:34,367 Boil, then put on low heat. 529 00:16:34,367 --> 00:16:36,000 So, cook it 90 minutes. 530 00:16:36,000 --> 00:16:36,066 So, cook it 90 minutes. 531 00:16:36,066 --> 00:16:37,734 Next, heat up the oil. 532 00:16:37,734 --> 00:16:39,266 -Cumin seed-- Yeah. -[Guy] Fenugreek. 533 00:16:39,266 --> 00:16:41,800 -Coriander, red chili. -[Guy] Curry leaves. 534 00:16:41,800 --> 00:16:43,500 -[Anita] Garlic, ginger. -[Guy] Some ginger. 535 00:16:43,500 --> 00:16:45,166 Always the duo. Jalapeno. 536 00:16:45,166 --> 00:16:47,266 Onion, then some potatoes. 537 00:16:47,266 --> 00:16:49,166 Cook for maybe ten to 15 minutes. 538 00:16:49,166 --> 00:16:51,634 Turmeric, red chili powder. 539 00:16:51,634 --> 00:16:53,266 -[Guy] Spicy or just color? -Spicy one. 540 00:16:53,266 --> 00:16:57,166 -Salt. Yes. -This is gonna flavor the gravy that we have made. 541 00:16:57,166 --> 00:16:58,634 -When do we make the fritters? -Now. 542 00:16:59,266 --> 00:17:01,066 Onions, potatoes. 543 00:17:01,066 --> 00:17:02,734 -[Guy] Lot of spinach. -Ginger. 544 00:17:02,734 --> 00:17:04,266 [Guy and Anita] Jalapeno. 545 00:17:04,266 --> 00:17:06,000 Pepper. This is red chili. 546 00:17:06,000 --> 00:17:06,467 Pepper. This is red chili. 547 00:17:06,467 --> 00:17:07,734 Turmeric, salt. 548 00:17:08,166 --> 00:17:09,333 Chickpea flour. 549 00:17:11,000 --> 00:17:12,467 Water. 550 00:17:12,467 --> 00:17:14,800 -You mix all this together, big pieces of onion like that. -[Anita] Yeah. 551 00:17:14,800 --> 00:17:15,800 Ready to fry now. 552 00:17:15,800 --> 00:17:18,333 [Guy] Kind of a loose... fritter. 553 00:17:19,166 --> 00:17:21,700 Got me at hello. Looks great. 554 00:17:21,700 --> 00:17:23,166 So, this has got a nice little crunch to it. 555 00:17:23,700 --> 00:17:25,367 Oh! Oh, yeah. 556 00:17:25,367 --> 00:17:27,734 Little garnish. Cilantro. 557 00:17:31,533 --> 00:17:32,533 Mmm. Mmm! 558 00:17:32,533 --> 00:17:35,734 Outstanding. I mean, like, delicious. 559 00:17:36,166 --> 00:17:37,900 It hits all the marks. 560 00:17:37,900 --> 00:17:40,367 And that fritter is so funky 561 00:17:40,367 --> 00:17:42,333 with all the texture that you get from it. 562 00:17:44,100 --> 00:17:45,266 What? 563 00:17:45,266 --> 00:17:46,367 [laughs] 564 00:17:46,367 --> 00:17:48,100 [Guy] And the real key to it all, 565 00:17:48,100 --> 00:17:49,367 is the tang from the yogurt. 566 00:17:49,367 --> 00:17:51,500 -Good job. -Thank you so much. 567 00:17:51,500 --> 00:17:53,467 -Let's make more! -[both laugh] 568 00:17:53,467 --> 00:17:54,800 Plating Kadhi Pakoda. 569 00:17:54,800 --> 00:17:56,000 And how delicious is that? 570 00:17:56,000 --> 00:17:57,266 -It's really good. -[man 1] It's all there. 571 00:17:57,266 --> 00:17:58,900 [woman 2] The fritter's full of flavor. 572 00:17:58,900 --> 00:18:01,000 It's just so aromatic. It tastes very authentic. 573 00:18:01,000 --> 00:18:02,500 -Excellent. -It's crazy. 574 00:18:02,500 --> 00:18:04,367 Sean, pickup Samosa Channa. 575 00:18:04,367 --> 00:18:06,000 [man 2] Anita's is great because it presents 576 00:18:06,000 --> 00:18:06,867 a simple dish, 577 00:18:06,867 --> 00:18:08,634 but you get all the notes there. 578 00:18:08,634 --> 00:18:10,000 Butter Chicken ready to go. 579 00:18:10,000 --> 00:18:12,266 Her Butter Chicken's got the magic word in it, which is "butter." 580 00:18:12,266 --> 00:18:14,266 [man 2] That tangy yogurt tomato sauce 581 00:18:14,266 --> 00:18:15,800 really kind of ties everything together 582 00:18:15,800 --> 00:18:17,367 and makes for a good dish. 583 00:18:17,367 --> 00:18:19,000 Butter Chicken is one of the most famous 584 00:18:19,000 --> 00:18:21,000 -of all Indian dishes, right? -Yes. 585 00:18:21,000 --> 00:18:22,700 This is a special masala 586 00:18:22,700 --> 00:18:24,066 as everything go in it. 587 00:18:24,066 --> 00:18:26,367 [Guy] Black cardamom, green cardamom, peppercorn. 588 00:18:26,367 --> 00:18:27,800 -Cashews? -Cashews. 589 00:18:27,800 --> 00:18:29,367 Sugar, bay leaves, 590 00:18:29,367 --> 00:18:31,000 -ginger. -Ground garlic. 591 00:18:31,000 --> 00:18:33,467 Cumin seeds, salt, cloves. 592 00:18:33,467 --> 00:18:35,266 -Red chili flakes. -Fennel seeds. 593 00:18:35,266 --> 00:18:36,000 [Guy] And the coriander leaves. Got it. 594 00:18:36,000 --> 00:18:36,700 [Guy] And the coriander leaves. Got it. 595 00:18:36,700 --> 00:18:38,600 So, everybody has a garam masala. 596 00:18:38,600 --> 00:18:40,367 Garam masala is kind of like saying salsa. 597 00:18:40,367 --> 00:18:43,233 Okay? So, everybody has their way that they make it. 598 00:18:46,100 --> 00:18:47,700 So, I am going to marinate this chicken now. 599 00:18:47,700 --> 00:18:49,467 -[Guy] All right. -[Anita] Turmeric. 600 00:18:49,467 --> 00:18:51,266 -Red chili powder. Spicy. -Spicy? 601 00:18:51,266 --> 00:18:53,166 [Anita] Paprika, garlic paste. 602 00:18:53,166 --> 00:18:55,867 -[Guy] That's the garam masala we just made. -[Anita] Yogurt. 603 00:18:55,867 --> 00:18:58,800 -And a little salt. How long we gonna let this marinate? -[Anita] One hour is enough. 604 00:18:58,800 --> 00:19:00,100 Then cook in the butter. 605 00:19:00,100 --> 00:19:01,166 So, when you say Butter Chicken, 606 00:19:01,166 --> 00:19:03,367 -you're really gonna cook it in butter? -Yeah. 607 00:19:03,367 --> 00:19:05,467 Now I am going to start the gravy. 608 00:19:05,467 --> 00:19:06,000 -Cumin seed. -Toast the seeds, black cardamom. 609 00:19:06,000 --> 00:19:08,000 -Cumin seed. -Toast the seeds, black cardamom. 610 00:19:08,000 --> 00:19:10,266 [Anita] Cloves, cinnamon sticks, 611 00:19:10,266 --> 00:19:11,700 garlic and ginger, 612 00:19:11,700 --> 00:19:12,800 and the jalapeno. 613 00:19:12,800 --> 00:19:15,533 Onions going in for at least 614 00:19:15,533 --> 00:19:18,367 -45 minutes to a hour. -Until it's translucent. 615 00:19:18,367 --> 00:19:20,166 [Anita] Tomatoes in it. 616 00:19:20,166 --> 00:19:21,533 -Tomato paste? -Tomato paste. 617 00:19:21,533 --> 00:19:23,266 Now we're going to hit it with the immersion blender. 618 00:19:23,266 --> 00:19:24,734 Nice and smooth. 619 00:19:24,734 --> 00:19:25,900 Then butter go in it. 620 00:19:25,900 --> 00:19:28,166 -Not very much butter for Butter Chicken. -[laughs] 621 00:19:28,166 --> 00:19:30,800 Turmeric, spicy red chili powder, 622 00:19:30,800 --> 00:19:32,600 paprika, masala 623 00:19:32,600 --> 00:19:33,734 and salt. 624 00:19:33,734 --> 00:19:36,000 Add the water. Blend it again. 625 00:19:36,000 --> 00:19:36,166 Add the water. Blend it again. 626 00:19:36,166 --> 00:19:37,166 Cook for ten minutes. 627 00:19:37,166 --> 00:19:38,367 [Guy] Oh, little more butter. 628 00:19:38,367 --> 00:19:39,634 Now we're really amping it up. 629 00:19:39,634 --> 00:19:42,000 -[Anita laughs] -[Guy] And some heavy cream. 630 00:19:42,000 --> 00:19:43,233 A lot went into this dish. 631 00:19:43,233 --> 00:19:45,734 -[Anita] The chicken. Yeah. -[Guy] And we serve this over rice? 632 00:19:46,467 --> 00:19:48,533 I'm ready. Night, night. 633 00:19:48,533 --> 00:19:50,266 You buy three plates, you get to get a room. 634 00:19:50,266 --> 00:19:51,734 [Anita] And cilantro. 635 00:19:53,467 --> 00:19:54,467 Mmm. 636 00:19:54,467 --> 00:19:56,066 The chicken is nice and tender. 637 00:19:57,367 --> 00:19:58,800 And you do get 638 00:19:58,800 --> 00:20:00,467 a little hint of the silkiness 639 00:20:00,467 --> 00:20:02,166 and the nuttiness of the butter. 640 00:20:02,166 --> 00:20:03,333 A little bit of spice to it. 641 00:20:04,266 --> 00:20:05,634 A lot of depth of flavor. 642 00:20:05,634 --> 00:20:06,000 But this gravy, going on that rice... 643 00:20:06,000 --> 00:20:08,433 But this gravy, going on that rice... 644 00:20:09,900 --> 00:20:12,967 -You have a gym here? I'm gonna need one. -[laughs] 645 00:20:14,600 --> 00:20:15,734 Five minute for the Butter Chicken. 646 00:20:15,734 --> 00:20:18,000 I just like crave it. I have to have it. 647 00:20:18,000 --> 00:20:20,166 [man 3] The way she seasons the chicken 648 00:20:20,166 --> 00:20:22,800 in combination with the yogurt sauce, 649 00:20:22,800 --> 00:20:24,800 it just gives you that warm fuzzy feeling. 650 00:20:24,800 --> 00:20:26,367 Dal Makhani for you. 651 00:20:26,367 --> 00:20:28,900 [giggles] This is my perfect experience. 652 00:20:28,900 --> 00:20:30,000 -That's awesome. -[laughs] 653 00:20:30,000 --> 00:20:33,166 This is absolutely a destination spot, I would say. 654 00:20:33,166 --> 00:20:34,700 [Guy] It says, "Authentic Indian Food." I agree. 655 00:20:34,700 --> 00:20:36,000 Awesome. 656 00:20:36,000 --> 00:20:36,066 Awesome. 657 00:20:37,533 --> 00:20:40,467 So, that's it for this edition of Diners, Drive-ins and Dives. 658 00:20:40,467 --> 00:20:42,066 If you want to find the recipes 659 00:20:42,066 --> 00:20:43,634 to some of the joints we visit, 660 00:20:43,634 --> 00:20:45,367 well, go to foodnetwork.com. 661 00:20:45,367 --> 00:20:46,800 I'll be looking for you next time, 662 00:20:46,800 --> 00:20:49,867 on Diners, Drive-ins and Dives. 663 00:20:51,166 --> 00:20:52,266 Get a utensil. 664 00:20:52,266 --> 00:20:53,166 [Juan] Oh, typically, 665 00:20:53,166 --> 00:20:54,500 we don't eat with our... with utensils, 666 00:20:54,500 --> 00:20:56,266 -but we eat it with our hands. -[fork clatters] 667 00:20:56,266 --> 00:20:57,467 What fork? 668 00:20:58,467 --> 00:20:58,700 -I don't judge. -[crew laughs]