1 00:00:01,400 --> 00:00:02,667 Hey, there. I'm Guy Fieri and we're rolling out. 2 00:00:02,667 --> 00:00:06,233 Looking for America's greatest Diners, Drive-Ins and Dives. 3 00:00:07,367 --> 00:00:09,500 This trip... homina, homina, homina... 4 00:00:09,500 --> 00:00:11,367 ...It's a first-class tour... 5 00:00:11,367 --> 00:00:12,767 Outstanding. Mmm, I love it. 6 00:00:12,767 --> 00:00:15,166 ...of cultural culinary creations. 7 00:00:15,166 --> 00:00:17,166 You're totally freaking me out. 8 00:00:17,166 --> 00:00:20,000 Like authentic Argentinian in Boulder, Colorado... 9 00:00:20,000 --> 00:00:23,367 You need to have a franchise of these, all over the country. 10 00:00:23,367 --> 00:00:25,600 And Ethiopian emporium in Memphis... 11 00:00:25,600 --> 00:00:27,467 I'm dying to try this. 12 00:00:27,467 --> 00:00:29,767 And indigenous flavors in Phoenix... 13 00:00:29,767 --> 00:00:30,767 It's delicious. 14 00:00:30,767 --> 00:00:32,967 Where fry bread is the star of the show... 15 00:00:32,967 --> 00:00:35,166 Getting a chance to share with the world, 16 00:00:35,166 --> 00:00:37,567 this amazing culture, job well done. 17 00:00:37,567 --> 00:00:41,667 That's a right here, right now on Diners, Drive-Ins and Dives. 18 00:00:54,266 --> 00:00:55,567 Here in Phoenix, Arizona. 19 00:00:55,567 --> 00:00:57,000 Love this town for Triple-D. 20 00:00:57,000 --> 00:00:58,367 Been here a ton of times. 21 00:00:58,367 --> 00:01:01,600 Great chefs, great restaurants, all kind of diversity. 22 00:01:01,600 --> 00:01:05,166 Here to check out a restaurant that won a James Beard Award back in 2012. 23 00:01:05,166 --> 00:01:08,100 And you know, we need to see more of this food and more of this culture. 24 00:01:08,100 --> 00:01:11,066 Native American, you gotta dig it. This is the Fry Bread House. 25 00:01:12,266 --> 00:01:13,266 [woman] Fry bread going in. 26 00:01:13,266 --> 00:01:14,467 [man] So when you come in to a restaurant, 27 00:01:14,467 --> 00:01:16,166 and you see that they have a James Beard Award, 28 00:01:16,166 --> 00:01:17,266 you know it's gotta be good. 29 00:01:17,266 --> 00:01:18,200 [man 1] Green chili stew. 30 00:01:18,200 --> 00:01:21,000 Authentic southern tribal cuisine. 31 00:01:21,000 --> 00:01:22,467 [man 1] Vegetarian taco up. 32 00:01:22,467 --> 00:01:24,467 Simple but complex at the same time. 33 00:01:24,467 --> 00:01:26,367 [Guy] And it all started when Cecilia Miller 34 00:01:26,367 --> 00:01:28,600 decided to share her family recipes 35 00:01:28,600 --> 00:01:30,767 with the masses back in 1992. 36 00:01:30,767 --> 00:01:33,967 And now her kids, Jennifer and Richard, are carrying the torch. 37 00:01:33,967 --> 00:01:35,900 My mother passed away in 2020. 38 00:01:35,900 --> 00:01:37,467 -I'm sorry for your loss. -Thank you. 39 00:01:37,467 --> 00:01:40,800 As a family, we just decided that we were gonna continue to keep it going. 40 00:01:40,800 --> 00:01:42,467 She had no idea 41 00:01:42,467 --> 00:01:47,667 that her food was gonna have the appeal to a wide array of people. 42 00:01:47,667 --> 00:01:49,000 Not represented enough. 43 00:01:49,000 --> 00:01:50,000 What are we making today? 44 00:01:50,000 --> 00:01:52,367 [Jennifer] A red chili beef ultimate taco. 45 00:01:52,367 --> 00:01:55,000 -Are we making a fry bread? -Heck, yeah. That's what the native taco comes on. 46 00:01:55,000 --> 00:01:56,567 Well, yeah. 47 00:01:56,567 --> 00:01:59,100 We call the fry bread... 48 00:01:59,100 --> 00:02:01,567 It's crispy on the outside, soft on the inside. 49 00:02:01,567 --> 00:02:03,500 A warm color of dough. 50 00:02:03,500 --> 00:02:04,500 -Let's see this. -All right. 51 00:02:04,500 --> 00:02:06,867 Flour. Salt. Baking powder. 52 00:02:06,867 --> 00:02:08,500 -And then-- Yep. -Shortening? 53 00:02:08,500 --> 00:02:10,300 [Jennifer] Mix for about ten minutes. 54 00:02:10,300 --> 00:02:11,300 Add the milk and water. 55 00:02:11,300 --> 00:02:12,800 -[Guy] 15 minutes? -That's right. 56 00:02:12,800 --> 00:02:14,767 -[Guy] Let it rest. -And then, portion 'em out. 57 00:02:14,767 --> 00:02:17,467 [Guy] The way you're pinching it, seals it, pulls it tight. 58 00:02:17,467 --> 00:02:20,266 [Jennifer] That's right. I let it sit for five, ten minutes. 59 00:02:20,266 --> 00:02:22,166 -And then start stretching it. -Okay. 60 00:02:22,166 --> 00:02:23,800 -[Jennifer] So we have some pinto beans here. -Right. 61 00:02:23,800 --> 00:02:26,100 -We are gonna soak it overnight. -Got you. 62 00:02:26,100 --> 00:02:28,567 [Jennifer] Then we put 'em in boiling water with some salt. 63 00:02:28,567 --> 00:02:30,567 Little bit of grease. Cook 'em. 64 00:02:30,567 --> 00:02:31,867 -Couple of hours till tender. -That's right. 65 00:02:31,867 --> 00:02:33,467 -[Guy] We're gonna mash 'em? Okay. -Yep. 66 00:02:33,467 --> 00:02:34,800 So we're gonna make the red chili beef. 67 00:02:34,800 --> 00:02:37,900 -Got some vegetable oil, beef shoulder, neck off. -Got it. 68 00:02:37,900 --> 00:02:39,700 Season it with salt. We're searing it. 69 00:02:39,700 --> 00:02:41,667 -We're gonna flip it. -Now when that's done... 70 00:02:41,667 --> 00:02:43,300 [Jennifer] We're putting it in boiling hot water. 71 00:02:43,300 --> 00:02:45,500 And we're gonna cook it for three to four hours. 72 00:02:45,500 --> 00:02:46,867 We'll let it cool down. 73 00:02:46,867 --> 00:02:48,166 -Shred it. Right. -We'll break it down, we'll pull it apart. Yep. 74 00:02:48,166 --> 00:02:50,100 Now we're gonna make our red chili beef. 75 00:02:50,100 --> 00:02:52,200 -Cook the chili pod. -Guajillo or New Mexican? 76 00:02:52,200 --> 00:02:54,567 -New Mexico. -Steep 'em in hot water. 77 00:02:54,567 --> 00:02:55,567 -We're gonna blend this. -Uh-huh. 78 00:02:55,567 --> 00:02:57,233 [Guy] Little bit of the steeping liquid. 79 00:02:58,300 --> 00:02:59,767 [Jennifer] Now we're gonna finish our red chili beef. 80 00:02:59,767 --> 00:03:02,567 Vegetable oil. Onions. Garlic. 81 00:03:02,567 --> 00:03:04,266 Beef bouillon. Chicken bouillon. 82 00:03:04,266 --> 00:03:06,166 Pepper. Cayenne pepper. 83 00:03:06,166 --> 00:03:08,367 -Light that up a little bit. -That's right. 84 00:03:08,367 --> 00:03:09,567 Then we're gonna add our beef. 85 00:03:09,567 --> 00:03:10,600 Red chili sauce. 86 00:03:10,600 --> 00:03:12,567 Starts to boil a little bit and then it's done. 87 00:03:12,567 --> 00:03:14,266 All we need now is to get fry bread. 88 00:03:14,266 --> 00:03:15,800 That's right. Flattened it out. 89 00:03:15,800 --> 00:03:18,667 [Guy] And then you just gonna go and float it in that hot oil. 90 00:03:18,667 --> 00:03:20,100 -[Jennifer] That's right. -You flip it? 91 00:03:20,100 --> 00:03:22,266 So I'm gonna build you our ultimate taco. 92 00:03:22,266 --> 00:03:24,800 Our beans Red chili. Sour cream. 93 00:03:24,800 --> 00:03:26,667 Onions. Cheese. And lettuce. 94 00:03:26,667 --> 00:03:29,467 -Fold it in half. -And then invite Paul Bunyan over. 95 00:03:29,467 --> 00:03:30,667 It is a meal for two. 96 00:03:30,667 --> 00:03:32,433 -[Jennifer] There's no easy way to do that. -Look at that. 97 00:03:34,000 --> 00:03:35,100 Mmm. It's delicious. 98 00:03:35,100 --> 00:03:36,767 The fry bread itself is fantastic. 99 00:03:36,767 --> 00:03:38,333 I mean, I love the texture of it. 100 00:03:39,467 --> 00:03:42,200 The chili beef inside of it is really nice. 101 00:03:42,200 --> 00:03:43,433 Great flavor in that. 102 00:03:44,166 --> 00:03:46,266 The pinto beans, although smashed, 103 00:03:46,266 --> 00:03:47,767 still get really nice texture out of. 104 00:03:48,800 --> 00:03:49,967 It's delicious. 105 00:03:49,967 --> 00:03:52,467 [woman] One red ultimate taco for table two. 106 00:03:52,467 --> 00:03:55,100 There's a lot more to it, than just your regular tortilla. 107 00:03:55,100 --> 00:03:56,367 We like the red chili a lot. 108 00:03:56,367 --> 00:03:58,900 It does have a little bit of a kick at the end. 109 00:03:58,900 --> 00:04:01,000 The beans, it just makes it. 110 00:04:01,000 --> 00:04:03,100 It's messy, it's sloppy, it's really good. 111 00:04:03,100 --> 00:04:04,367 It's just great to dig in to. 112 00:04:04,367 --> 00:04:06,767 -Now that's a pro bite. -[woman] It's so good. 113 00:04:06,767 --> 00:04:08,000 -There you go. -Oh, thank you. 114 00:04:08,000 --> 00:04:09,567 [Guy] So these are good friends of mine. The Goldsteins. 115 00:04:09,567 --> 00:04:13,266 They build my outdoor kitchen that you've seen at Guy's Ranch Kitchen. 116 00:04:13,266 --> 00:04:16,333 They designed the kitchen, the designed the overhang. Incredible. 117 00:04:17,300 --> 00:04:20,600 I think Native American gets more recognition 118 00:04:20,600 --> 00:04:22,600 in representation of New Mexico, Arizona. 119 00:04:22,600 --> 00:04:25,200 I grew up in Phoenix. Course we don't have a proper fry bread. 120 00:04:25,200 --> 00:04:27,000 [Guy] Every time I've been to a Native American restaurant, 121 00:04:27,000 --> 00:04:29,266 the food is just tons of flavor. 122 00:04:29,266 --> 00:04:31,266 Honestly, it's an everybody restaurant. 123 00:04:31,266 --> 00:04:34,100 [man] It shows a cultural education that's occurring through food. 124 00:04:34,100 --> 00:04:35,500 And that's a powerful thing. 125 00:04:35,500 --> 00:04:37,300 Pozole chumuth for table seven. 126 00:04:37,300 --> 00:04:39,667 The pozole is amazing. 127 00:04:39,667 --> 00:04:41,967 Got some harmony in it. Some pork. 128 00:04:41,967 --> 00:04:44,367 [woman] The chumuth is like a tortilla. 129 00:04:44,367 --> 00:04:46,333 Just dip it into your stew and it's good. 130 00:04:47,667 --> 00:04:49,166 What's going with the pozole? 131 00:04:49,166 --> 00:04:50,467 -More like a tortilla? -Yeah. 132 00:04:50,467 --> 00:04:52,467 But if you're in a native restaurant, you gotta say chumuth. 133 00:04:52,467 --> 00:04:54,300 Start by searing our pork. 134 00:04:54,300 --> 00:04:56,000 -[Guy] So a little bit of oil. -Pork loin. 135 00:04:56,000 --> 00:04:57,567 We are gonna make pozole. 136 00:04:57,567 --> 00:04:59,266 -We got oil. -Onions. 137 00:04:59,266 --> 00:05:01,600 The homina, homina, homina, hominy. 138 00:05:01,600 --> 00:05:03,467 -[Jennifer] Garlic. Oregano. -Oregano. 139 00:05:03,467 --> 00:05:06,200 -[Jennifer] Black pepper. Water. -Chicken base. 140 00:05:06,200 --> 00:05:08,367 That much cayenne? [whistles] 141 00:05:08,367 --> 00:05:11,500 [Jennifer] Red chili sauce. Cilantro. And green onions. 142 00:05:11,500 --> 00:05:14,000 [Guy] And then once that pork's done, we're gonna add that in. 143 00:05:14,000 --> 00:05:16,166 -That's right. We're making some chumuth. -Chumuth. 144 00:05:16,166 --> 00:05:17,800 [Jennifer] All-purpose flour. Some salt. 145 00:05:17,800 --> 00:05:19,767 -Lard. Warm water. -Warm water? 146 00:05:19,767 --> 00:05:21,800 -[Guy] Okay, so mix this up. -We're gonna let it rest. 147 00:05:21,800 --> 00:05:24,000 We're gonna portion it out. And then we're gonna sheet it. 148 00:05:24,000 --> 00:05:26,767 And what do you call this tortilla cooking apparatus? 149 00:05:26,767 --> 00:05:28,900 -It's getting hot over here. -[Jennifer speaking] 150 00:05:28,900 --> 00:05:31,266 All right, daredevil. You're gonna dive right into the fire over there? 151 00:05:31,266 --> 00:05:33,166 -Or you gonna turn that off? -I am. Just lay it in. 152 00:05:33,166 --> 00:05:35,100 -Tattoo your arm. -[laughs] 153 00:05:35,100 --> 00:05:36,367 Wait about five seconds. 154 00:05:36,367 --> 00:05:39,100 -And then turn it over. -No need to have any tongs or anything. 155 00:05:39,100 --> 00:05:41,667 Just use your hands. And let that just get piping hot. 156 00:05:41,667 --> 00:05:44,567 [Jennifer] Get your pozole together. Green onions and some cilantro. 157 00:05:44,567 --> 00:05:47,100 Use the chumuth, also kind of to dip it in there. 158 00:05:47,100 --> 00:05:49,033 Soak up the juices and enjoy. 159 00:05:53,567 --> 00:05:56,000 Chumuth is like that, basically a flour tortilla. 160 00:05:56,000 --> 00:05:57,734 I like this scarring. 161 00:05:59,467 --> 00:06:01,266 Mmm. That's good pozole. 162 00:06:01,266 --> 00:06:02,867 Tender pork. Nice and light. 163 00:06:05,300 --> 00:06:06,800 Not shy in flavor at all. 164 00:06:06,800 --> 00:06:08,634 -Good. -Delicious. I love it. 165 00:06:09,100 --> 00:06:10,400 I'm working on the pozole. 166 00:06:10,400 --> 00:06:13,400 The pozole here is unique. It's a thicker stew. 167 00:06:13,400 --> 00:06:17,266 It has such a great flavor. The spice makes it amazing. 168 00:06:17,266 --> 00:06:18,967 -What do you think of the pozole? -It's excellent. 169 00:06:18,967 --> 00:06:20,000 I could smell the flavor. 170 00:06:20,000 --> 00:06:22,367 [woman] Green ultimate coming up for table 12. 171 00:06:22,367 --> 00:06:24,066 It's good food. Period. 172 00:06:24,066 --> 00:06:26,600 When you come by to Phoenix, you stop by the Fry Bread House. 173 00:06:26,600 --> 00:06:30,767 I believe that your mom is having the moment of all moments right now. 174 00:06:30,767 --> 00:06:32,567 Getting the James Beard Award is amazing. 175 00:06:32,567 --> 00:06:34,967 Now, getting a chance to share with the world, 176 00:06:34,967 --> 00:06:37,166 this amazing culture, this heritage, 177 00:06:37,166 --> 00:06:40,233 -job well done. -Guy, that means so much to me. Thank you so much. 178 00:06:43,100 --> 00:06:46,767 [Guy] Up next, a taste of South American Boulder, Colorado. 179 00:06:46,767 --> 00:06:48,066 It's all things Argentinian food. 180 00:06:48,066 --> 00:06:50,800 Including one plate that threw me for a loop. 181 00:06:50,800 --> 00:06:52,467 I've never seen this dish. 182 00:06:52,467 --> 00:06:53,634 You can take your nap after that. 183 00:06:59,667 --> 00:07:01,367 Dad, next time we come to Boulder, Colorado, 184 00:07:01,367 --> 00:07:03,100 we need to get a four-wheel drive Camaro. 185 00:07:03,100 --> 00:07:05,100 Four-wheel drive convertible Camaro? 186 00:07:05,100 --> 00:07:06,467 Yes. And I thought we were going snowboarding. 187 00:07:06,467 --> 00:07:07,900 We are going snowboarding. We gonna get something to eat first. 188 00:07:07,900 --> 00:07:09,100 -You like empanadas? -I do. 189 00:07:09,100 --> 00:07:10,166 Especially when we're going snowboarding. 190 00:07:10,166 --> 00:07:11,800 [furiously] We're gonna go snowboarding. Enough. 191 00:07:11,800 --> 00:07:13,266 Anyhow, this is an Argentinian joint. 192 00:07:13,266 --> 00:07:16,000 It's got an awesome story. The guy came here as a snowboarder. 193 00:07:16,000 --> 00:07:17,567 Met his wife. They opened this place. 194 00:07:17,567 --> 00:07:18,767 And it's everything Argentinian, 195 00:07:18,767 --> 00:07:20,567 from empanadas to specialties. 196 00:07:20,567 --> 00:07:22,266 -You hungry? -Love it. Oh, yeah. Let's do it. 197 00:07:22,266 --> 00:07:24,567 -[Guy] This is Rincon Argentino. -All right. 198 00:07:25,667 --> 00:07:27,033 Choripan sandwich ready. 199 00:07:27,033 --> 00:07:29,900 [man] This is one of the best. I feel like I'm being invited in. 200 00:07:29,900 --> 00:07:31,967 And I can stay as long as I want. 201 00:07:31,967 --> 00:07:33,600 It's like the essence of community. 202 00:07:33,600 --> 00:07:34,900 And the simplicity of the menu. 203 00:07:34,900 --> 00:07:36,000 Like you know what you're getting. 204 00:07:36,000 --> 00:07:38,300 [man] Little bit of fresh basil. Boom. 205 00:07:38,300 --> 00:07:39,367 [woman] This is great spot. 206 00:07:39,367 --> 00:07:41,967 I actually got to do a story in a local magazine 207 00:07:41,967 --> 00:07:46,300 on a business that was local and bringing in diverse culture. 208 00:07:46,300 --> 00:07:49,300 And Karly and Kiki have really created that in Boulder. 209 00:07:49,300 --> 00:07:51,634 -Kiki? -I only know him as Kiki. In my phone, it says Kiki. 210 00:07:52,667 --> 00:07:54,000 There we go. 211 00:07:54,000 --> 00:07:56,467 [Guy] Kiki or Christian Saber and his wife, Karly, 212 00:07:56,467 --> 00:07:59,467 maybe serving the Argentinian specialties, 213 00:07:59,467 --> 00:08:01,367 but they're a match made in Colorado. 214 00:08:01,367 --> 00:08:03,066 -Where'd you guys meet? -Breckenridge. 215 00:08:03,066 --> 00:08:04,767 He was working as a snowboard instructor. 216 00:08:04,767 --> 00:08:06,600 And I was just snowboarding. 217 00:08:06,600 --> 00:08:10,200 And when his visa was up, he's like, "Hey, you wanna move to Buenos Aires?" 218 00:08:10,200 --> 00:08:11,400 And you up and moved? 219 00:08:11,400 --> 00:08:13,400 -[Christian] And it worked. -Yeah, it worked. 220 00:08:13,400 --> 00:08:15,800 What is it? How do you describe the restaurant? 221 00:08:15,800 --> 00:08:18,667 [Christian] Argentinian traditional food. 222 00:08:18,667 --> 00:08:20,367 -So a lot of them are empanadas, I assume. -Yes. 223 00:08:20,367 --> 00:08:22,300 Empanadas look perfectly done. 224 00:08:22,300 --> 00:08:25,100 I had the steak empanada, which is the tradition now. 225 00:08:25,100 --> 00:08:27,667 Wrapped in a super flaky crust. 226 00:08:27,667 --> 00:08:29,967 It's just a classic expression of Argentinian cuisine. 227 00:08:31,000 --> 00:08:32,200 We're baking empanadas? 228 00:08:32,200 --> 00:08:34,166 Traditional steak empanadas. 229 00:08:34,166 --> 00:08:36,500 -[Guy] Okay. -Olive oil. Yellow onions. 230 00:08:36,500 --> 00:08:38,333 Red bell pepper. Garlic. 231 00:08:38,767 --> 00:08:40,967 Beef drop. Steak. 232 00:08:40,967 --> 00:08:41,867 So we cooked this down. 233 00:08:41,867 --> 00:08:43,200 [Christian] We add in the salt. 234 00:08:43,200 --> 00:08:46,667 Paprika. Pepper. And our homemade marinara sauce. 235 00:08:46,667 --> 00:08:48,266 -We let it cool? -Yes. 236 00:08:48,266 --> 00:08:50,567 How many empanadas do you make a week? 237 00:08:50,567 --> 00:08:53,667 Four thousand, five thousand, lots of empanadas. 238 00:08:53,667 --> 00:08:55,400 -Five thousand a week? -Yeah, yeah, yeah. 239 00:08:55,400 --> 00:08:57,900 And every empanada is hand made. 240 00:08:57,900 --> 00:09:00,266 -[Hunter] Where are the elves? -"Where are the elves?" is my line. 241 00:09:00,266 --> 00:09:01,300 I gotta steal it when I can. 242 00:09:01,300 --> 00:09:03,266 -He's taking over. -I gotta steal it when I can. 243 00:09:04,100 --> 00:09:05,800 -[Guy] We've cooled down? -[Christian] Yep. 244 00:09:05,800 --> 00:09:07,867 We finish with green onions and green olives. 245 00:09:08,600 --> 00:09:10,000 Now we make the dough. 246 00:09:10,000 --> 00:09:11,200 We add vegan butter. 247 00:09:11,200 --> 00:09:12,767 -The dough is vegan? -Yeah. 248 00:09:12,767 --> 00:09:14,767 Don't worry about the steak that's in it. 249 00:09:14,767 --> 00:09:15,734 [Christian] Hot water. 250 00:09:16,100 --> 00:09:17,467 [Guy] AP flour. 251 00:09:17,467 --> 00:09:20,367 -Salt. -Just a little touch of lemon. 252 00:09:20,367 --> 00:09:22,800 -[Guy] Okay. And we'll mix that up. -About four minutes. 253 00:09:22,800 --> 00:09:25,200 -Then let it rest? -About 10, 15. 254 00:09:25,200 --> 00:09:28,100 We got some dough flour on the table. 255 00:09:28,100 --> 00:09:30,300 -How many will this get? -Six of them. 256 00:09:30,300 --> 00:09:31,467 That'll work up an appetite. 257 00:09:31,467 --> 00:09:33,467 [Christian] Now we need the empanada cutter. 258 00:09:35,266 --> 00:09:39,000 Boom. I like to let them overnight and use them the next day. 259 00:09:39,000 --> 00:09:40,333 So you'll have the elasticity. 260 00:09:40,767 --> 00:09:41,867 [Christian speaking] 261 00:09:42,667 --> 00:09:44,967 And you have different folds for different empanadas? 262 00:09:44,967 --> 00:09:48,200 All the 16 kind of empanadas, they all have different size. 263 00:09:48,200 --> 00:09:50,467 -[Guy] So we can tell which one. -That's kind of cool. 264 00:09:50,467 --> 00:09:53,166 -How long in the oven? -12, 15 minutes. 265 00:09:53,166 --> 00:09:54,667 While the empanadas are cooking... 266 00:09:54,667 --> 00:09:56,300 -Chimichurri. -Love a good chimichurri. 267 00:09:56,300 --> 00:09:58,367 [Christian] Parsley. Lots of garlic. 268 00:09:58,367 --> 00:10:00,200 Crushed red pepper. Salt. 269 00:10:00,200 --> 00:10:01,767 -White pepper. Yep. -White pepper. 270 00:10:01,767 --> 00:10:04,100 [Christian] Oregano. Red wine vinegar. 271 00:10:04,100 --> 00:10:06,133 And lots of olive oil. 272 00:10:06,967 --> 00:10:10,000 We don't use the chimichurri the same day. 273 00:10:10,000 --> 00:10:13,500 -Sit there and marinate? -One or two days, yeah, yeah, yeah. 274 00:10:13,500 --> 00:10:15,467 And the empanadas are done. 275 00:10:17,767 --> 00:10:19,133 That's gonna be screaming hot. 276 00:10:22,767 --> 00:10:24,667 Delicious. That's money. 277 00:10:24,667 --> 00:10:25,900 The flakiness of the dough... 278 00:10:25,900 --> 00:10:27,033 -[Christian] Yeah? -...is the key. 279 00:10:28,900 --> 00:10:31,667 The texture of the meat, you know you're getting steak. 280 00:10:31,667 --> 00:10:33,900 And the chimichurri is great. I mean, it's just a nice little touch. 281 00:10:33,900 --> 00:10:35,266 Love the olive in there. 282 00:10:35,266 --> 00:10:37,767 Your [indistinct] of the green onion is come though. 283 00:10:37,767 --> 00:10:39,400 And then you get the brininess of the olive. 284 00:10:39,400 --> 00:10:42,166 You need to have a franchise of these, all over the country. 285 00:10:43,100 --> 00:10:44,400 Oh... 286 00:10:44,400 --> 00:10:46,500 I've got the two steak empanadas. 287 00:10:46,500 --> 00:10:49,467 These are the best. With the meat so juicy. 288 00:10:49,467 --> 00:10:51,667 I love the kind of, warming spices 289 00:10:51,667 --> 00:10:53,400 that they add to the mixture. 290 00:10:53,400 --> 00:10:54,967 It's just boom. 291 00:10:54,967 --> 00:10:57,000 It's like a taste explosion right in the mouth. 292 00:10:57,000 --> 00:10:58,767 -How great are these? -I love it. 293 00:10:58,767 --> 00:11:00,500 -Where you from? -Argentina. 294 00:11:00,500 --> 00:11:03,567 [Guy] So how close is this to what you would find in Argentina? 295 00:11:03,567 --> 00:11:05,500 -This is perfect. -This is like being home? 296 00:11:05,500 --> 00:11:07,166 Oh, yes. This is my place. 297 00:11:07,166 --> 00:11:08,300 One more minute. 298 00:11:08,300 --> 00:11:10,400 Lot of college students coming here. What's the main draw? 299 00:11:10,400 --> 00:11:12,767 [Karly] Yeah, we're close to the university, up the hill. 300 00:11:12,767 --> 00:11:14,667 Mostly people that live and work in Boulder... 301 00:11:14,667 --> 00:11:16,166 -Just like great food? -Yep. Mmm-hmm. 302 00:11:16,166 --> 00:11:18,567 This is the bustling place. There's a lot of activity. 303 00:11:18,567 --> 00:11:19,967 There we go. 304 00:11:19,967 --> 00:11:21,166 We met coming to the restaurant. 305 00:11:21,166 --> 00:11:22,867 -They catered our wedding. -They did. 306 00:11:22,867 --> 00:11:24,467 -How great is that? -Yeah. 307 00:11:24,467 --> 00:11:27,700 I just feel like I'm in another part of the world. 308 00:11:27,700 --> 00:11:29,166 [Guy] And not just Argentina. 309 00:11:29,166 --> 00:11:32,600 [Christian] Marinara sauce on top of the milanesa. 310 00:11:32,600 --> 00:11:35,700 [Guy] 'Cause there's a taste of Italy in the mix, when we come back. 311 00:11:35,700 --> 00:11:37,367 Milanesa Napolitana. 312 00:11:37,367 --> 00:11:39,800 It's just falling over the plate when it's served to you. 313 00:11:39,800 --> 00:11:41,533 [Guy] This is delicious, chef. 314 00:11:44,000 --> 00:11:45,066 Good luck on that. 315 00:11:45,066 --> 00:11:46,467 -I'm gonna go check on the car. -No, no, no, no. 316 00:11:46,467 --> 00:11:48,567 -I'll be right back. You guys get started. -Bring those big muscles, dad. 317 00:11:48,567 --> 00:11:50,834 See, this is-- Every time. Every time, he just leaves me. 318 00:11:53,367 --> 00:11:56,266 Welcome back. Hunter and Guy, Triple-D, Boulder, Colorado 319 00:11:56,266 --> 00:11:58,867 at Rincon Argentino with chef Christian. 320 00:11:58,867 --> 00:12:03,600 What a great story. This guy is a snowboard instructor from Argentina. 321 00:12:03,600 --> 00:12:06,100 Open up this empanada shop and not just empanadas. 322 00:12:06,100 --> 00:12:07,967 -It's all things Argentinian food. -Yep. 323 00:12:08,967 --> 00:12:10,467 [Christian] And mix the salad with chicken. 324 00:12:10,467 --> 00:12:13,100 The food transports you to that place as well. 325 00:12:13,100 --> 00:12:15,266 Mushroom empanadas inside the oven. 326 00:12:15,266 --> 00:12:18,767 Here's empanadas and breaded steak sandwiches, steak plates. 327 00:12:18,767 --> 00:12:20,667 I've got the Milanesa Napolitana. 328 00:12:20,667 --> 00:12:22,400 [man] Best thing is the steak Milanes. 329 00:12:22,400 --> 00:12:25,867 Steak is breaded and then you have the ham and cheese on top of that. 330 00:12:25,867 --> 00:12:27,166 What are we starting off with? 331 00:12:27,166 --> 00:12:28,700 [Christian] The marinara sauce. 332 00:12:28,700 --> 00:12:32,000 Where does marinara sauce come into Argentinian food? 333 00:12:32,000 --> 00:12:35,166 We do have a lot of Italian influence in Argentina. 334 00:12:35,166 --> 00:12:37,467 I didn't know they had Italian influence in Argentina. 335 00:12:38,266 --> 00:12:41,800 The yellow onions, cook them. Good enough. 336 00:12:41,800 --> 00:12:44,100 -Where they talking to you? -Exactly. Oh, yeah. 337 00:12:44,100 --> 00:12:46,100 -Crazy person. -Garlic. 338 00:12:46,100 --> 00:12:48,000 Crushed tomatoes. Salt. 339 00:12:48,000 --> 00:12:50,567 -Sugar. Black pepper. -And a bunch of basil. 340 00:12:50,567 --> 00:12:52,367 While that's cooking, what are we on to next? 341 00:12:52,367 --> 00:12:53,900 [Christian speaking] 342 00:12:53,900 --> 00:12:55,767 I'm gonna tenderize that little bit. 343 00:12:55,767 --> 00:12:58,266 Now we're gonna do olive oil. 344 00:12:58,266 --> 00:13:02,166 Combine some eggs. Garlic. Salt. And pepper. 345 00:13:02,900 --> 00:13:03,967 Fresh parsley. 346 00:13:05,000 --> 00:13:06,900 Once it's mixed up, 347 00:13:06,900 --> 00:13:08,333 we will add in the steak. 348 00:13:09,300 --> 00:13:11,266 -[Guy] Italian breadcrumbs? -Yeah. 349 00:13:11,266 --> 00:13:13,367 I like to put a little bit of dry parsley. 350 00:13:13,367 --> 00:13:15,367 Like sometimes you put it back here again. 351 00:13:15,367 --> 00:13:16,533 -[Hunter] You double it? -Yeah. 352 00:13:17,867 --> 00:13:21,166 We will place it in the oven on a plancha. 353 00:13:21,166 --> 00:13:24,433 Gonna leave it just for two minutes. Not more than that. We flip it. 354 00:13:25,867 --> 00:13:27,767 We will add the marinara to it. 355 00:13:28,467 --> 00:13:29,734 Cover with the ham. 356 00:13:30,367 --> 00:13:32,233 All the way from side to side. 357 00:13:32,900 --> 00:13:34,467 Ham's big in Argentinian food? 358 00:13:34,467 --> 00:13:35,767 -[Christian] Yeah. -Huh. 359 00:13:35,767 --> 00:13:38,767 Lots of mozzarella. Back in the oven to melt. 360 00:13:38,767 --> 00:13:39,934 -[Guy] Got it. -[Hunter] All right. 361 00:13:41,200 --> 00:13:43,100 -[Christian] It's ready. -Look at the size of that. 362 00:13:43,100 --> 00:13:46,500 Oregano at the end. Milanesa Napolitana. 363 00:13:46,500 --> 00:13:48,867 And this cutting board, is a traditional way to serve it? 364 00:13:48,867 --> 00:13:49,934 -[Christian] Yes. -[Hunter] I like it. 365 00:13:52,367 --> 00:13:53,667 Delicious. 366 00:13:53,667 --> 00:13:55,800 I've had a lot of grilled steaks in Argentinian restaurants. 367 00:13:55,800 --> 00:13:58,100 But I've never seen this dish. It's very light. 368 00:13:58,100 --> 00:13:59,567 -It's not heavy. -[Hunter] Not too salty 369 00:13:59,567 --> 00:14:02,066 from all the cheese, the bread crumbs, and the ham. Delicious. 370 00:14:02,066 --> 00:14:04,166 -Well balanced. I love it. -Outstanding. 371 00:14:04,166 --> 00:14:06,066 And this also comes as a sandwich? 372 00:14:06,066 --> 00:14:08,066 -[Christian] Yeah. -Not that big. Half the size? 373 00:14:08,066 --> 00:14:10,367 -[Christian] That size. -How big is this thing? 374 00:14:10,367 --> 00:14:13,767 [Christian] About 12 inches, 14. Sometimes 16. 375 00:14:13,767 --> 00:14:14,767 You can take your nap after that. 376 00:14:16,100 --> 00:14:17,266 [Christian] Here we go. 377 00:14:17,266 --> 00:14:20,166 Very good. Just full of flavor. 378 00:14:20,166 --> 00:14:21,367 Aromatic. 379 00:14:21,367 --> 00:14:24,500 No one thing over-- You know, over does the other one. 380 00:14:24,500 --> 00:14:27,700 Never tasted anything as good as Rincon Argentino. 381 00:14:27,700 --> 00:14:28,967 The oven is hot. 382 00:14:28,967 --> 00:14:30,767 [Guy] I've never been to Argentina, but I've got a feel 383 00:14:30,767 --> 00:14:33,867 that this experience... There's a lot of culture inside of this house. 384 00:14:33,867 --> 00:14:35,500 When you pull up, you can feel it. 385 00:14:35,500 --> 00:14:37,033 Thanks for having us. Continue success. 386 00:14:38,867 --> 00:14:40,400 Coming up in Tennessee... 387 00:14:40,400 --> 00:14:41,767 [hoarse voice] That's Memphis, baby. 388 00:14:41,767 --> 00:14:44,000 A funky Ethiopian eatery... 389 00:14:44,000 --> 00:14:45,000 Gosh, that's good. 390 00:14:45,000 --> 00:14:46,567 ...that really sticks out. 391 00:14:46,567 --> 00:14:48,266 That's some dynamite kabob right there. 392 00:14:54,767 --> 00:14:57,300 I'm here in Memphis, Tennessee to do a little Triple-D. 393 00:14:57,300 --> 00:14:58,867 It's been a while since we've been here. 394 00:14:58,867 --> 00:15:01,667 And when I roll in to town, I call some of the Triple-D alum, 395 00:15:01,667 --> 00:15:04,100 like Uncle Lou, you know, Uncle Lou's Fried Chicken, 396 00:15:04,100 --> 00:15:06,467 to find out if there's any new hotspots I should check out. 397 00:15:06,467 --> 00:15:07,900 So I called Uncle Lou and he said, 398 00:15:07,900 --> 00:15:09,967 [imitates Uncle Lou] "Oh, yeah. You gotta go see this kid. 399 00:15:09,967 --> 00:15:12,700 He's from Ethiopia. Worked for me about a year and a half. 400 00:15:12,700 --> 00:15:14,266 Now he's set up his own joint." 401 00:15:14,266 --> 00:15:16,333 [in normal voice] How's that for Uncle Lou? This is Stick EM. 402 00:15:19,100 --> 00:15:20,266 [man] Chicken kabob platters. 403 00:15:20,266 --> 00:15:23,000 It's called Stick EM because everything's on skewers. 404 00:15:23,000 --> 00:15:26,300 It's Ethiopian, but it does have a southern flair to it. 405 00:15:26,300 --> 00:15:27,667 [man] Red snapper. 406 00:15:27,667 --> 00:15:31,867 i just have so much respect for people who are living their dream. 407 00:15:31,867 --> 00:15:34,967 [Guy] And that's exactly what Ermyias Shiberou is doing. 408 00:15:34,967 --> 00:15:37,900 He escaped an Ethiopian civil war as a teenager. 409 00:15:37,900 --> 00:15:40,700 And landed in Memphis, Tennessee to start a new life, 410 00:15:40,700 --> 00:15:43,400 with the help of an old Triple-DOG 411 00:15:43,400 --> 00:15:44,467 Uncle Lou's. 412 00:15:44,467 --> 00:15:45,800 Best fried chicken in town. 413 00:15:45,800 --> 00:15:47,400 A Memphis institution. 414 00:15:47,400 --> 00:15:48,600 [Ermyias] He opened the door for me. 415 00:15:48,600 --> 00:15:51,066 I said, "Unc, I love you. No offense. 416 00:15:51,066 --> 00:15:52,600 But I think I wanna do my own thing." 417 00:15:52,600 --> 00:15:54,166 Chicken steak kabobs. 418 00:15:54,166 --> 00:15:59,600 The flavor with the skewers has spices that we don't normally use in the south. 419 00:15:59,600 --> 00:16:02,000 -What are we in to for, chef? -Chicken steak combo. 420 00:16:02,000 --> 00:16:03,100 -kabob? -Yes. 421 00:16:03,100 --> 00:16:04,667 This is what I call... 422 00:16:04,667 --> 00:16:06,367 We use it for just about everything. 423 00:16:06,367 --> 00:16:08,800 Pineapple. Garlic... 424 00:16:08,800 --> 00:16:10,867 Cinnamon. Ginger. Cumin. 425 00:16:10,867 --> 00:16:12,367 Nutmeg. All spice. 426 00:16:12,367 --> 00:16:13,700 -[Guy] Tomato puree? -Yes. 427 00:16:13,700 --> 00:16:16,467 -Oil. Liquid smoke. -Kitchen sink. 428 00:16:16,467 --> 00:16:19,667 Salt. Sugar. Water. Fire it up. 429 00:16:19,667 --> 00:16:21,834 -And who made the sauce up? Is this the-- -I did. 430 00:16:23,500 --> 00:16:25,800 -What's the word? -It's good. 431 00:16:25,800 --> 00:16:27,166 We'll see how it goes on the meat. 432 00:16:27,166 --> 00:16:29,100 Chicken breast. And what kind of beef is this? 433 00:16:29,100 --> 00:16:31,166 -[Ermyias] We use sirloin. Put a little bit here. -Okay. 434 00:16:31,166 --> 00:16:33,200 -You seem like a guy that splash... -Oh, yeah, yeah, yeah. 435 00:16:33,200 --> 00:16:36,867 And for the steak, we'll add thyme, ground rosemary, 436 00:16:36,867 --> 00:16:38,166 and a little bit of salt. 437 00:16:38,166 --> 00:16:39,467 -And then we skewer it. -Got it. 438 00:16:39,467 --> 00:16:40,867 And how long are we gonna let this marinate? 439 00:16:40,867 --> 00:16:41,900 -[Ermyias] Overnight. -Okay. 440 00:16:41,900 --> 00:16:44,000 [Ermyias] This is... 441 00:16:44,000 --> 00:16:47,166 Which is a traditional Ethiopian condiment. 442 00:16:47,166 --> 00:16:49,166 Berbere. Salt. Water. 443 00:16:49,567 --> 00:16:51,767 Vinegar. Oil. 444 00:16:53,100 --> 00:16:55,133 -I'm dying to try this. -Go for it. 445 00:16:56,667 --> 00:16:58,266 It's simple, but it's good. 446 00:16:58,266 --> 00:17:00,467 -Comes with two sides. -Okay. 447 00:17:00,467 --> 00:17:03,266 Today I'm gonna serve it with cabbage and mixed vegetables. 448 00:17:03,266 --> 00:17:04,467 [Guy] All right. Well, let's make the cabbage. 449 00:17:04,467 --> 00:17:08,166 -Oil. Onions. Cumin. Turmeric. -Puree ginger. 450 00:17:08,166 --> 00:17:11,266 Now that we got everything nicely toasted, we throw the cabbage. 451 00:17:11,266 --> 00:17:12,667 And salt to season. 452 00:17:12,667 --> 00:17:15,667 -And we cook down the cabbage? That's it? -That's it. 453 00:17:15,667 --> 00:17:20,066 All right. We'll put our chicken and steak on the grill. 454 00:17:20,066 --> 00:17:22,667 Drizzle it with the mother sauce from the chicken... 455 00:17:22,667 --> 00:17:25,767 Plate that with cabbage and mixed vegetables. 456 00:17:27,867 --> 00:17:29,934 I mean, it's just cabbage, but it is good cabbage. 457 00:17:33,367 --> 00:17:36,400 When I tasted the mother sauce, I'm like, yeah, okay... 458 00:17:36,400 --> 00:17:38,100 But what it does to the meat. 459 00:17:38,100 --> 00:17:40,467 -That's some dynamite kabob right there. -I'm glad you like it. 460 00:17:40,467 --> 00:17:42,066 [Guy] The chicken is super tender. 461 00:17:42,066 --> 00:17:45,200 The steak. That marinate really gave it some love. 462 00:17:45,200 --> 00:17:48,100 And the sauce is... You're gonna look at it, and think it's ketchup. 463 00:17:48,100 --> 00:17:50,667 And then you're gonna get a big surprise. Well done. 464 00:17:50,667 --> 00:17:52,367 Chicken steak. 465 00:17:52,367 --> 00:17:55,467 It was so tasty. Like, the seasoning, the way it's cooked. 466 00:17:55,467 --> 00:17:57,166 Cabbage is fantastic. 467 00:17:57,166 --> 00:17:58,700 And he got quite the product. 468 00:17:58,700 --> 00:18:00,467 [imitates Uncle Lou] Here he is. One and only, Uncle Lou. 469 00:18:00,467 --> 00:18:02,900 Uncle Lou and Guy together getting the first time. 470 00:18:02,900 --> 00:18:04,367 [in normal voice] How's that for Uncle Lou impression? 471 00:18:04,367 --> 00:18:05,900 I like that, man. 472 00:18:05,900 --> 00:18:07,867 [imitates Uncle Lou] There was corruption on that. How about some love sauce? 473 00:18:07,867 --> 00:18:10,100 [in normal voice] You are a legend in Triple-D. 474 00:18:10,100 --> 00:18:12,000 We gonna talk about him. At the time when I met him, 475 00:18:12,000 --> 00:18:15,266 he had a convenience store and a gas station. 476 00:18:15,266 --> 00:18:17,367 He actually came to my restaurant. 477 00:18:17,367 --> 00:18:19,667 On a daily basis, he'll be there to learn it. 478 00:18:19,667 --> 00:18:21,467 He didn't work there? He just interned? 479 00:18:21,467 --> 00:18:23,467 -Did not work there. -What hasn't this guy done? 480 00:18:24,066 --> 00:18:25,367 Lamb shank, order up. 481 00:18:25,367 --> 00:18:27,600 [man] He's known for the skewers, but there's no question. 482 00:18:27,600 --> 00:18:29,166 I get the shank every time I'm here. 483 00:18:29,166 --> 00:18:30,567 It's flavorful. 484 00:18:30,567 --> 00:18:31,867 [Guy] Talk to me about lamb shanks, buddy. 485 00:18:31,867 --> 00:18:34,100 -We gonna sear this. -You gonna put oil in there? 486 00:18:34,100 --> 00:18:36,700 [Ermyias] No, not oil. Salt. Onions. 487 00:18:36,700 --> 00:18:38,700 -Jalapenos. -This could be a little spicy. 488 00:18:38,700 --> 00:18:39,667 [both] Serranos. 489 00:18:39,667 --> 00:18:41,266 -Fresh garlic. -A lot of it. 490 00:18:41,266 --> 00:18:42,300 [Ermyias] A lot of rosemary. 491 00:18:42,300 --> 00:18:44,567 -Not all that berbere. -Not all that berbere. 492 00:18:44,567 --> 00:18:47,600 -We already got enough pepper. -Not all that berbere. And then he puts it all in. 493 00:18:47,600 --> 00:18:50,467 [Ermyias] Water. Red wine vinegar. Soy sauce. 494 00:18:50,467 --> 00:18:53,600 -And we're gonna let this break. -Simmer, six to seven hours. 495 00:18:53,600 --> 00:18:55,600 -Let's go. What are we making next? -Basmati rice. 496 00:18:55,600 --> 00:18:58,800 Water. Salt. Turmeric. Ginger. Oil. 497 00:18:58,800 --> 00:19:01,967 -Rice, already washed and rinsed. -Give it a stir. 498 00:19:01,967 --> 00:19:03,667 Put the lid on. Let it cook slow. 499 00:19:03,667 --> 00:19:04,967 -We'll make the lentils. -Okay. 500 00:19:04,967 --> 00:19:06,500 This is my mom's recipe. 501 00:19:06,500 --> 00:19:09,600 Oil. Onions. Then I add our tomato. 502 00:19:09,600 --> 00:19:11,200 Ginger garlic base. 503 00:19:11,200 --> 00:19:13,000 Gonna let it cook down. Berbere. 504 00:19:13,000 --> 00:19:15,500 I'm never seen anybody use more berbere in my life. 505 00:19:15,500 --> 00:19:18,166 [Ermyias] Fenugreek. Cumin. Welcome to Memphis, baby. 506 00:19:18,166 --> 00:19:20,767 Don't say it like Elvis. You're totally freaking me out. 507 00:19:20,767 --> 00:19:22,200 [imitates Elvis] "Welcome to Memphis, baby." 508 00:19:22,200 --> 00:19:24,567 [Ermyias] Let that cook down. And now we're gonna add our water. 509 00:19:24,567 --> 00:19:26,367 -Bring that to a boil. -Red lentils? 510 00:19:26,367 --> 00:19:29,600 [Ermyias] Wash 'em, rinse 'em. Gotta keep stirring, so we don't want it to stick. 511 00:19:29,600 --> 00:19:31,667 -[Guy] A little salt. -About 15-20 minutes. 512 00:19:31,667 --> 00:19:34,266 -We're ready to plate. -[imitates Elvis] That's Memphis, baby. 513 00:19:34,266 --> 00:19:36,567 [Ermyias] Coming hot... Gotta have a little gravy. 514 00:19:36,567 --> 00:19:38,333 [imitates Elvis] You gotta have gravy when you're in Memphis. 515 00:19:40,166 --> 00:19:41,467 [in normal voice] Delicious. 516 00:19:41,467 --> 00:19:42,500 The right amount of heat. 517 00:19:42,500 --> 00:19:44,634 Little back note of it. Not over seasoned. 518 00:19:45,667 --> 00:19:48,767 Such big flavors from the berbere and the jalapeno. 519 00:19:49,800 --> 00:19:51,100 The lentils are delicious. 520 00:19:51,100 --> 00:19:53,634 And what I love is that you give a bunch... 521 00:19:54,367 --> 00:19:55,667 Gosh, that's good. 522 00:19:55,667 --> 00:19:57,567 [Ermyias] Plating lamb shanks. 523 00:19:57,567 --> 00:20:01,100 The meat just peels off of the bone. You don't really need a knife. 524 00:20:01,100 --> 00:20:03,767 There's a brown gravy on it. It is rich. 525 00:20:03,767 --> 00:20:04,700 It's really different. 526 00:20:04,700 --> 00:20:06,367 -[Guy] Are you a lamb guy? -I am now. 527 00:20:06,367 --> 00:20:07,367 -Right? -Delicious. 528 00:20:07,367 --> 00:20:08,967 This is Erik Espinosa Jr. 529 00:20:08,967 --> 00:20:11,066 And we do the knuckle sandwich cigars together. 530 00:20:11,066 --> 00:20:12,533 Have you ever had Ethiopian food? 531 00:20:13,100 --> 00:20:14,166 Never. This is awesome. 532 00:20:14,166 --> 00:20:15,667 Think this is the next level, for sure. 533 00:20:15,667 --> 00:20:17,266 And tofu kabob. 534 00:20:17,266 --> 00:20:19,700 Any time anyone's like, "Oh, where should we go to eat?" It's always Stick EM. 535 00:20:19,700 --> 00:20:23,200 You are the perfect example of people that come to this country, 536 00:20:23,200 --> 00:20:26,266 and utilize what America is. 537 00:20:26,266 --> 00:20:27,266 -It's a land of opportunity. -Yes. 538 00:20:27,266 --> 00:20:28,567 [Guy] Well, look at what you've done with it. 539 00:20:28,567 --> 00:20:29,900 So, congratulations, buddy. 540 00:20:29,900 --> 00:20:31,333 -Thank you. -Thanks for having me. 541 00:20:34,166 --> 00:20:36,567 So is this a great road trip or what? 542 00:20:36,567 --> 00:20:40,567 But don't you worry. I got plenty more joints to find all over this country. 543 00:20:40,567 --> 00:20:42,166 I'll be looking for you next time 544 00:20:42,166 --> 00:20:45,066 on Diners, Drive-Ins and Dives. 545 00:20:45,066 --> 00:20:47,567 -And that's it? That's-- All right. -That's it. 546 00:20:48,767 --> 00:20:49,734 How about the lentils? 547 00:20:50,567 --> 00:20:51,967 Are we moving on to the lentils? 548 00:20:51,967 --> 00:20:54,300 No, I don't know. But you said you also cook lentils. What goes... 549 00:20:54,300 --> 00:20:56,400 -We're working on that. You're impatient. -Okay. 550 00:20:56,400 --> 00:20:59,400 -[imitates Elvis] Hey, hey... You gotta be patient. -[laughs]