Hey, there. I'm Guy Fieri and we're rolling out.
Looking for America's greatest Diners, Drive-Ins and Dives.
This trip... homina, homina, homina...
...It's a first-class tour...
Outstanding. Mmm, I love it.
...of cultural culinary creations.
You're totally freaking me out.
Like authentic Argentinian in Boulder, Colorado...
You need to have a franchise of these, all over the country.
And Ethiopian emporium in Memphis...
I'm dying to try this.
And indigenous flavors in Phoenix...
It's delicious.
Where fry bread is the star of the show...
Getting a chance to share with the world,
this amazing culture, job well done.
That's a right here, right now on Diners, Drive-Ins and Dives.
Here in Phoenix, Arizona.
Love this town for Triple-D.
Been here a ton of times.
Great chefs, great restaurants, all kind of diversity.
Here to check out a restaurant that won a James Beard Award back in 2012.
And you know, we need to see more of this food and more of this culture.
Native American, you gotta dig it. This is the Fry Bread House.
[woman] Fry bread going in.
[man] So when you come in to a restaurant,
and you see that they have a James Beard Award,
you know it's gotta be good.
[man 1] Green chili stew.
Authentic southern tribal cuisine.
[man 1] Vegetarian taco up.
Simple but complex at the same time.
[Guy] And it all started when Cecilia Miller
decided to share her family recipes
with the masses back in 1992.
And now her kids, Jennifer and Richard, are carrying the torch.
My mother passed away in 2020.
-I'm sorry for your loss. -Thank you.
As a family, we just decided that we were gonna continue to keep it going.
She had no idea
that her food was gonna have the appeal to a wide array of people.
Not represented enough.
What are we making today?
[Jennifer] A red chili beef ultimate taco.
-Are we making a fry bread? -Heck, yeah. That's what the native taco comes on.
Well, yeah.
We call the fry bread...
It's crispy on the outside, soft on the inside.
A warm color of dough.
-Let's see this. -All right.
Flour. Salt. Baking powder.
-And then-- Yep. -Shortening?
[Jennifer] Mix for about ten minutes.
Add the milk and water.
-[Guy] 15 minutes? -That's right.
-[Guy] Let it rest. -And then, portion 'em out.
[Guy] The way you're pinching it, seals it, pulls it tight.
[Jennifer] That's right. I let it sit for five, ten minutes.
-And then start stretching it. -Okay.
-[Jennifer] So we have some pinto beans here. -Right.
-We are gonna soak it overnight. -Got you.
[Jennifer] Then we put 'em in boiling water with some salt.
Little bit of grease. Cook 'em.
-Couple of hours till tender. -That's right.
-[Guy] We're gonna mash 'em? Okay. -Yep.
So we're gonna make the red chili beef.
-Got some vegetable oil, beef shoulder, neck off. -Got it.
Season it with salt. We're searing it.
-We're gonna flip it. -Now when that's done...
[Jennifer] We're putting it in boiling hot water.
And we're gonna cook it for three to four hours.
We'll let it cool down.
-Shred it. Right. -We'll break it down, we'll pull it apart. Yep.
Now we're gonna make our red chili beef.
-Cook the chili pod. -Guajillo or New Mexican?
-New Mexico. -Steep 'em in hot water.
-We're gonna blend this. -Uh-huh.
[Guy] Little bit of the steeping liquid.
[Jennifer] Now we're gonna finish our red chili beef.
Vegetable oil. Onions. Garlic.
Beef bouillon. Chicken bouillon.
Pepper. Cayenne pepper.
-Light that up a little bit. -That's right.
Then we're gonna add our beef.
Red chili sauce.
Starts to boil a little bit and then it's done.
All we need now is to get fry bread.
That's right. Flattened it out.
[Guy] And then you just gonna go and float it in that hot oil.
-[Jennifer] That's right. -You flip it?
So I'm gonna build you our ultimate taco.
Our beans Red chili. Sour cream.
Onions. Cheese. And lettuce.
-Fold it in half. -And then invite Paul Bunyan over.
It is a meal for two.
-[Jennifer] There's no easy way to do that. -Look at that.
Mmm. It's delicious.
The fry bread itself is fantastic.
I mean, I love the texture of it.
The chili beef inside of it is really nice.
Great flavor in that.
The pinto beans, although smashed,
still get really nice texture out of.
It's delicious.
[woman] One red ultimate taco for table two.
There's a lot more to it, than just your regular tortilla.
We like the red chili a lot.
It does have a little bit of a kick at the end.
The beans, it just makes it.
It's messy, it's sloppy, it's really good.
It's just great to dig in to.
-Now that's a pro bite. -[woman] It's so good.
-There you go. -Oh, thank you.
[Guy] So these are good friends of mine. The Goldsteins.
They build my outdoor kitchen that you've seen at Guy's Ranch Kitchen.
They designed the kitchen, the designed the overhang. Incredible.
I think Native American gets more recognition
in representation of New Mexico, Arizona.
I grew up in Phoenix. Course we don't have a proper fry bread.
[Guy] Every time I've been to a Native American restaurant,
the food is just tons of flavor.
Honestly, it's an everybody restaurant.
[man] It shows a cultural education that's occurring through food.
And that's a powerful thing.
Pozole chumuth for table seven.
The pozole is amazing.
Got some harmony in it. Some pork.
[woman] The chumuth is like a tortilla.
Just dip it into your stew and it's good.
What's going with the pozole?
-More like a tortilla? -Yeah.
But if you're in a native restaurant, you gotta say chumuth.
Start by searing our pork.
-[Guy] So a little bit of oil. -Pork loin.
We are gonna make pozole.
-We got oil. -Onions.
The homina, homina, homina, hominy.
-[Jennifer] Garlic. Oregano. -Oregano.
-[Jennifer] Black pepper. Water. -Chicken base.
That much cayenne? [whistles]
[Jennifer] Red chili sauce. Cilantro. And green onions.
[Guy] And then once that pork's done, we're gonna add that in.
-That's right. We're making some chumuth. -Chumuth.
[Jennifer] All-purpose flour. Some salt.
-Lard. Warm water. -Warm water?
-[Guy] Okay, so mix this up. -We're gonna let it rest.
We're gonna portion it out. And then we're gonna sheet it.
And what do you call this tortilla cooking apparatus?
-It's getting hot over here. -[Jennifer speaking]
All right, daredevil. You're gonna dive right into the fire over there?
-Or you gonna turn that off? -I am. Just lay it in.
-Tattoo your arm. -[laughs]
Wait about five seconds.
-And then turn it over. -No need to have any tongs or anything.
Just use your hands. And let that just get piping hot.
[Jennifer] Get your pozole together. Green onions and some cilantro.
Use the chumuth, also kind of to dip it in there.
Soak up the juices and enjoy.
Chumuth is like that, basically a flour tortilla.
I like this scarring.
Mmm. That's good pozole.
Tender pork. Nice and light.
Not shy in flavor at all.
-Good. -Delicious. I love it.
I'm working on the pozole.
The pozole here is unique. It's a thicker stew.
It has such a great flavor. The spice makes it amazing.
-What do you think of the pozole? -It's excellent.
I could smell the flavor.
[woman] Green ultimate coming up for table 12.
It's good food. Period.
When you come by to Phoenix, you stop by the Fry Bread House.
I believe that your mom is having the moment of all moments right now.
Getting the James Beard Award is amazing.
Now, getting a chance to share with the world,
this amazing culture, this heritage,
-job well done. -Guy, that means so much to me. Thank you so much.
[Guy] Up next, a taste of South American Boulder, Colorado.
It's all things Argentinian food.
Including one plate that threw me for a loop.
I've never seen this dish.
You can take your nap after that.
Dad, next time we come to Boulder, Colorado,
we need to get a four-wheel drive Camaro.
Four-wheel drive convertible Camaro?
Yes. And I thought we were going snowboarding.
We are going snowboarding. We gonna get something to eat first.
-You like empanadas? -I do.
Especially when we're going snowboarding.
[furiously] We're gonna go snowboarding. Enough.
Anyhow, this is an Argentinian joint.
It's got an awesome story. The guy came here as a snowboarder.
Met his wife. They opened this place.
And it's everything Argentinian,
from empanadas to specialties.
-You hungry? -Love it. Oh, yeah. Let's do it.
-[Guy] This is Rincon Argentino. -All right.
Choripan sandwich ready.
[man] This is one of the best. I feel like I'm being invited in.
And I can stay as long as I want.
It's like the essence of community.
And the simplicity of the menu.
Like you know what you're getting.
[man] Little bit of fresh basil. Boom.
[woman] This is great spot.
I actually got to do a story in a local magazine
on a business that was local and bringing in diverse culture.
And Karly and Kiki have really created that in Boulder.
-Kiki? -I only know him as Kiki. In my phone, it says Kiki.
There we go.
[Guy] Kiki or Christian Saber and his wife, Karly,
maybe serving the Argentinian specialties,
but they're a match made in Colorado.
-Where'd you guys meet? -Breckenridge.
He was working as a snowboard instructor.
And I was just snowboarding.
And when his visa was up, he's like, "Hey, you wanna move to Buenos Aires?"
And you up and moved?
-[Christian] And it worked. -Yeah, it worked.
What is it? How do you describe the restaurant?
[Christian] Argentinian traditional food.
-So a lot of them are empanadas, I assume. -Yes.
Empanadas look perfectly done.
I had the steak empanada, which is the tradition now.
Wrapped in a super flaky crust.
It's just a classic expression of Argentinian cuisine.
We're baking empanadas?
Traditional steak empanadas.
-[Guy] Okay. -Olive oil. Yellow onions.
Red bell pepper. Garlic.
Beef drop. Steak.
So we cooked this down.
[Christian] We add in the salt.
Paprika. Pepper. And our homemade marinara sauce.
-We let it cool? -Yes.
How many empanadas do you make a week?
Four thousand, five thousand, lots of empanadas.
-Five thousand a week? -Yeah, yeah, yeah.
And every empanada is hand made.
-[Hunter] Where are the elves? -"Where are the elves?" is my line.
I gotta steal it when I can.
-He's taking over. -I gotta steal it when I can.
-[Guy] We've cooled down? -[Christian] Yep.
We finish with green onions and green olives.
Now we make the dough.
We add vegan butter.
-The dough is vegan? -Yeah.
Don't worry about the steak that's in it.
[Christian] Hot water.
[Guy] AP flour.
-Salt. -Just a little touch of lemon.
-[Guy] Okay. And we'll mix that up. -About four minutes.
-Then let it rest? -About 10, 15.
We got some dough flour on the table.
-How many will this get? -Six of them.
That'll work up an appetite.
[Christian] Now we need the empanada cutter.
Boom. I like to let them overnight and use them the next day.
So you'll have the elasticity.
[Christian speaking]
And you have different folds for different empanadas?
All the 16 kind of empanadas, they all have different size.
-[Guy] So we can tell which one. -That's kind of cool.
-How long in the oven? -12, 15 minutes.
While the empanadas are cooking...
-Chimichurri. -Love a good chimichurri.
[Christian] Parsley. Lots of garlic.
Crushed red pepper. Salt.
-White pepper. Yep. -White pepper.
[Christian] Oregano. Red wine vinegar.
And lots of olive oil.
We don't use the chimichurri the same day.
-Sit there and marinate? -One or two days, yeah, yeah, yeah.
And the empanadas are done.
That's gonna be screaming hot.
Delicious. That's money.
The flakiness of the dough...
-[Christian] Yeah? -...is the key.
The texture of the meat, you know you're getting steak.
And the chimichurri is great. I mean, it's just a nice little touch.
Love the olive in there.
Your [indistinct] of the green onion is come though.
And then you get the brininess of the olive.
You need to have a franchise of these, all over the country.
Oh...
I've got the two steak empanadas.
These are the best. With the meat so juicy.
I love the kind of, warming spices
that they add to the mixture.
It's just boom.
It's like a taste explosion right in the mouth.
-How great are these? -I love it.
-Where you from? -Argentina.
[Guy] So how close is this to what you would find in Argentina?
-This is perfect. -This is like being home?
Oh, yes. This is my place.
One more minute.
Lot of college students coming here. What's the main draw?
[Karly] Yeah, we're close to the university, up the hill.
Mostly people that live and work in Boulder...
-Just like great food? -Yep. Mmm-hmm.
This is the bustling place. There's a lot of activity.
There we go.
We met coming to the restaurant.
-They catered our wedding. -They did.
-How great is that? -Yeah.
I just feel like I'm in another part of the world.
[Guy] And not just Argentina.
[Christian] Marinara sauce on top of the milanesa.
[Guy] 'Cause there's a taste of Italy in the mix, when we come back.
Milanesa Napolitana.
It's just falling over the plate when it's served to you.
[Guy] This is delicious, chef.
Good luck on that.
-I'm gonna go check on the car. -No, no, no, no.
-I'll be right back. You guys get started. -Bring those big muscles, dad.
See, this is-- Every time. Every time, he just leaves me.
Welcome back. Hunter and Guy, Triple-D, Boulder, Colorado
at Rincon Argentino with chef Christian.
What a great story. This guy is a snowboard instructor from Argentina.
Open up this empanada shop and not just empanadas.
-It's all things Argentinian food. -Yep.
[Christian] And mix the salad with chicken.
The food transports you to that place as well.
Mushroom empanadas inside the oven.
Here's empanadas and breaded steak sandwiches, steak plates.
I've got the Milanesa Napolitana.
[man] Best thing is the steak Milanes.
Steak is breaded and then you have the ham and cheese on top of that.
What are we starting off with?
[Christian] The marinara sauce.
Where does marinara sauce come into Argentinian food?
We do have a lot of Italian influence in Argentina.
I didn't know they had Italian influence in Argentina.
The yellow onions, cook them. Good enough.
-Where they talking to you? -Exactly. Oh, yeah.
-Crazy person. -Garlic.
Crushed tomatoes. Salt.
-Sugar. Black pepper. -And a bunch of basil.
While that's cooking, what are we on to next?
[Christian speaking]
I'm gonna tenderize that little bit.
Now we're gonna do olive oil.
Combine some eggs. Garlic. Salt. And pepper.
Fresh parsley.
Once it's mixed up,
we will add in the steak.
-[Guy] Italian breadcrumbs? -Yeah.
I like to put a little bit of dry parsley.
Like sometimes you put it back here again.
-[Hunter] You double it? -Yeah.
We will place it in the oven on a plancha.
Gonna leave it just for two minutes. Not more than that. We flip it.
We will add the marinara to it.
Cover with the ham.
All the way from side to side.
Ham's big in Argentinian food?
-[Christian] Yeah. -Huh.
Lots of mozzarella. Back in the oven to melt.
-[Guy] Got it. -[Hunter] All right.
-[Christian] It's ready. -Look at the size of that.
Oregano at the end. Milanesa Napolitana.
And this cutting board, is a traditional way to serve it?
-[Christian] Yes. -[Hunter] I like it.
Delicious.
I've had a lot of grilled steaks in Argentinian restaurants.
But I've never seen this dish. It's very light.
-It's not heavy. -[Hunter] Not too salty
from all the cheese, the bread crumbs, and the ham. Delicious.
-Well balanced. I love it. -Outstanding.
And this also comes as a sandwich?
-[Christian] Yeah. -Not that big. Half the size?
-[Christian] That size. -How big is this thing?
[Christian] About 12 inches, 14. Sometimes 16.
You can take your nap after that.
[Christian] Here we go.
Very good. Just full of flavor.
Aromatic.
No one thing over-- You know, over does the other one.
Never tasted anything as good as Rincon Argentino.
The oven is hot.
[Guy] I've never been to Argentina, but I've got a feel
that this experience... There's a lot of culture inside of this house.
When you pull up, you can feel it.
Thanks for having us. Continue success.
Coming up in Tennessee...
[hoarse voice] That's Memphis, baby.
A funky Ethiopian eatery...
Gosh, that's good.
...that really sticks out.
That's some dynamite kabob right there.
I'm here in Memphis, Tennessee to do a little Triple-D.
It's been a while since we've been here.
And when I roll in to town, I call some of the Triple-D alum,
like Uncle Lou, you know, Uncle Lou's Fried Chicken,
to find out if there's any new hotspots I should check out.
So I called Uncle Lou and he said,
[imitates Uncle Lou] "Oh, yeah. You gotta go see this kid.
He's from Ethiopia. Worked for me about a year and a half.
Now he's set up his own joint."
[in normal voice] How's that for Uncle Lou? This is Stick EM.
[man] Chicken kabob platters.
It's called Stick EM because everything's on skewers.
It's Ethiopian, but it does have a southern flair to it.
[man] Red snapper.
i just have so much respect for people who are living their dream.
[Guy] And that's exactly what Ermyias Shiberou is doing.
He escaped an Ethiopian civil war as a teenager.
And landed in Memphis, Tennessee to start a new life,
with the help of an old Triple-DOG
Uncle Lou's.
Best fried chicken in town.
A Memphis institution.
[Ermyias] He opened the door for me.
I said, "Unc, I love you. No offense.
But I think I wanna do my own thing."
Chicken steak kabobs.
The flavor with the skewers has spices that we don't normally use in the south.
-What are we in to for, chef? -Chicken steak combo.
-kabob? -Yes.
This is what I call...
We use it for just about everything.
Pineapple. Garlic...
Cinnamon. Ginger. Cumin.
Nutmeg. All spice.
-[Guy] Tomato puree? -Yes.
-Oil. Liquid smoke. -Kitchen sink.
Salt. Sugar. Water. Fire it up.
-And who made the sauce up? Is this the-- -I did.
-What's the word? -It's good.
We'll see how it goes on the meat.
Chicken breast. And what kind of beef is this?
-[Ermyias] We use sirloin. Put a little bit here. -Okay.
-You seem like a guy that splash... -Oh, yeah, yeah, yeah.
And for the steak, we'll add thyme, ground rosemary,
and a little bit of salt.
-And then we skewer it. -Got it.
And how long are we gonna let this marinate?
-[Ermyias] Overnight. -Okay.
[Ermyias] This is...
Which is a traditional Ethiopian condiment.
Berbere. Salt. Water.
Vinegar. Oil.
-I'm dying to try this. -Go for it.
It's simple, but it's good.
-Comes with two sides. -Okay.
Today I'm gonna serve it with cabbage and mixed vegetables.
[Guy] All right. Well, let's make the cabbage.
-Oil. Onions. Cumin. Turmeric. -Puree ginger.
Now that we got everything nicely toasted, we throw the cabbage.
And salt to season.
-And we cook down the cabbage? That's it? -That's it.
All right. We'll put our chicken and steak on the grill.
Drizzle it with the mother sauce from the chicken...
Plate that with cabbage and mixed vegetables.
I mean, it's just cabbage, but it is good cabbage.
When I tasted the mother sauce, I'm like, yeah, okay...
But what it does to the meat.
-That's some dynamite kabob right there. -I'm glad you like it.
[Guy] The chicken is super tender.
The steak. That marinate really gave it some love.
And the sauce is... You're gonna look at it, and think it's ketchup.
And then you're gonna get a big surprise. Well done.
Chicken steak.
It was so tasty. Like, the seasoning, the way it's cooked.
Cabbage is fantastic.
And he got quite the product.
[imitates Uncle Lou] Here he is. One and only, Uncle Lou.
Uncle Lou and Guy together getting the first time.
[in normal voice] How's that for Uncle Lou impression?
I like that, man.
[imitates Uncle Lou] There was corruption on that. How about some love sauce?
[in normal voice] You are a legend in Triple-D.
We gonna talk about him. At the time when I met him,
he had a convenience store and a gas station.
He actually came to my restaurant.
On a daily basis, he'll be there to learn it.
He didn't work there? He just interned?
-Did not work there. -What hasn't this guy done?
Lamb shank, order up.
[man] He's known for the skewers, but there's no question.
I get the shank every time I'm here.
It's flavorful.
[Guy] Talk to me about lamb shanks, buddy.
-We gonna sear this. -You gonna put oil in there?
[Ermyias] No, not oil. Salt. Onions.
-Jalapenos. -This could be a little spicy.
[both] Serranos.
-Fresh garlic. -A lot of it.
[Ermyias] A lot of rosemary.
-Not all that berbere. -Not all that berbere.
-We already got enough pepper. -Not all that berbere. And then he puts it all in.
[Ermyias] Water. Red wine vinegar. Soy sauce.
-And we're gonna let this break. -Simmer, six to seven hours.
-Let's go. What are we making next? -Basmati rice.
Water. Salt. Turmeric. Ginger. Oil.
-Rice, already washed and rinsed. -Give it a stir.
Put the lid on. Let it cook slow.
-We'll make the lentils. -Okay.
This is my mom's recipe.
Oil. Onions. Then I add our tomato.
Ginger garlic base.
Gonna let it cook down. Berbere.
I'm never seen anybody use more berbere in my life.
[Ermyias] Fenugreek. Cumin. Welcome to Memphis, baby.
Don't say it like Elvis. You're totally freaking me out.
[imitates Elvis] "Welcome to Memphis, baby."
[Ermyias] Let that cook down. And now we're gonna add our water.
-Bring that to a boil. -Red lentils?
[Ermyias] Wash 'em, rinse 'em. Gotta keep stirring, so we don't want it to stick.
-[Guy] A little salt. -About 15-20 minutes.
-We're ready to plate. -[imitates Elvis] That's Memphis, baby.
[Ermyias] Coming hot... Gotta have a little gravy.
[imitates Elvis] You gotta have gravy when you're in Memphis.
[in normal voice] Delicious.
The right amount of heat.
Little back note of it. Not over seasoned.
Such big flavors from the berbere and the jalapeno.
The lentils are delicious.
And what I love is that you give a bunch...
Gosh, that's good.
[Ermyias] Plating lamb shanks.
The meat just peels off of the bone. You don't really need a knife.
There's a brown gravy on it. It is rich.
It's really different.
-[Guy] Are you a lamb guy? -I am now.
-Right? -Delicious.
This is Erik Espinosa Jr.
And we do the knuckle sandwich cigars together.
Have you ever had Ethiopian food?
Never. This is awesome.
Think this is the next level, for sure.
And tofu kabob.
Any time anyone's like, "Oh, where should we go to eat?" It's always Stick EM.
You are the perfect example of people that come to this country,
and utilize what America is.
-It's a land of opportunity. -Yes.
[Guy] Well, look at what you've done with it.
So, congratulations, buddy.
-Thank you. -Thanks for having me.
So is this a great road trip or what?
But don't you worry. I got plenty more joints to find all over this country.
I'll be looking for you next time
on Diners, Drive-Ins and Dives.
-And that's it? That's-- All right. -That's it.
How about the lentils?
Are we moving on to the lentils?
No, I don't know. But you said you also cook lentils. What goes...
-We're working on that. You're impatient. -Okay.
-[imitates Elvis] Hey, hey... You gotta be patient. -[laughs]