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I'm Guy Fieri
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and we're rolling out looking for America's
greatest Diners, Drive-Ins and Dives
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This trip...
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Here's the secrets, folks.
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We're getting meaty...
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Stand back.
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Cheesy...
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You're not gonna get a bad bite.
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And a little sweet.
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Take me to Flavortown, brother.
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Like with wild waffles
in Anchorage.
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I'm actually scared.
Can I phone a friend?
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[chuckles]
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Loaded Latin in Albuquerque
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You're going to fit
all that in there?
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And a killer ski spot in Aspen.
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The lift is right there.
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Cooking up
double diamond dishes.
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[chuckles]
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It's all right here...
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- [both] Right now.
- [all chuckling]
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[theme music playing]
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[Guy] All right, Hunter,
here we are.
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This is Aspen Highlands.
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This is where the locals
come to board and ski.
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Actually, we can't do any
boarding or skiing right now
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because it's summer.
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- Good. Good point.
- Right.
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So what is it
we're going to do, son?
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[Hunter] We rent bikes
or maybe go see Maroon Bells
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I like those ideas but actually
this is Diners, Drive-Ins and Dives
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we're here
to check out the place.
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Now, Hunter, this place
is open year-round,
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and they are offering
ski resort food
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like you haven't seen before.
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This is Highlands Alehouse.
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Highlands Philly for Table 26.
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[woman] Having a great plac
like the Alehouse
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at the base of the mountain
is a treat for all of us.
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Chicken sandwich.
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The lift is right there.
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And this is usually
where you come
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and get the frozen
chicken tenders?
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[man] No frozen here.
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Frozen's out there...
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- Fresh is in here.
- Yeah.
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[Guy] Elevating this
slope-side menu was a gamble...
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Excuse me, ladies.
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[Guy] ...taken by owner,
Kevin Joseph.
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Enjoy!
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There were six restaurants in
12 years before I took it over.
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[Guy] And his secret weapon
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Chef Miguel Izquierdo
shredding in the kitchen.
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Miguel and I get it
all day from customers.
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They're, like, "Wow,
the food's actually amazing."
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You're a ski resort,
and it's good food!
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Highland nachos
with carnitas coming out.
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We specifically bring
people here to try the nachos.
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They're loaded,
layered and we love it.
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[Miguel] So, we're going
to make some carnitas.
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Then, we're going
to place those in our nachos.
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[Guy] Boneless butt or bone-in?
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Bone is the flavor.
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[Guy] Break this down.
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- Then, I salt it.
- [Guy] What are we going to cook this in?
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In lard and bacon fat.
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Cook this one until
it's a nice, brown color.
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[Guy] This is what
we're talking about.
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- That golden-brown color.
- [Hunter] Oh, yeah.
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[Miguel] We're going to
squeeze some oranges into it.
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[Guy] And you'll leave
the oranges in there, too?
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Now, the garlic in.
Stand back!
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- [Miguel grunts]
- [Hunter] Careful.
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And then we're going to pour
all that water in there.
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In the oven, three hours.
Stir every 20 or 30 minutes.
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- [Miguel] Correct.
- Got it.
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[Miguel] We use fresh
guacamole for our nachos.
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[Guy] Fresh avocado every day.
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[Miguel] Jalapenos
without the seeds.
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Chopped down nice.
Same thing with the onion.
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[Miguel] Cilantro, lime juice.
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[Guy] A little salt and pepper.
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- Delicious.
- Money.
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[Guy] What do we got next?
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- [Miguel] Cheese sauce, a cheese fondue.
- [Guy] Cheese sauce?
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- Cheese fondue?
- Fondue.
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[Guy] You got roux?
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[Miguel] Salted butter,
all-purpose flour.
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[Guy] So you're gonna warm
the milk up before you drop it in?
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[Miguel] Sharp cheddar
and asadero cheese.
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Asadero is, like,
pretty close to Monterey.
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- And then, the milk and cheese to the roux.
- Oh, okay.
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[Miguel] We add the chips.
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We're making two nachos or one?
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It's one nacho, but I would
like it to get melted,
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like, everywhere, you know.
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- [Guy] Okay.
- [Miguel] So I have to make two layers.
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Throw in the oven?
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Probably 600-700 degrees
right now.
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Just slide it off.
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We're going
to add some carnitas.
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Look at that,
it just falls apart.
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[Guy] Beautiful.
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[Miguel] Refried beans.
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A good thing that
when you're eating this,
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you're going to work it off
on the mountain.
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[Miguel] Cheese sauce.
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And this is just one
beginning layer.
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[Miguel] The second one.
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[Guy] You're not
gonna get a bad bite.
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[Miguel] So we add
the Pico de Gallo first.
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You need a bigger plate.
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[Miguel] Fresh guac,
pickled jalapenos,
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finish with a crema.
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[Guy] Mmm!
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Every chip
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- has got to have the goods.
- They have it, yeah.
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The way you make
the carnitas is...
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really moist.
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The pickled veggies
are money on that.
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[Guy] Really good guac, too.
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Mmm.
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These are deconstructed taquito.
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Yeah.
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- It's got the crunch, it's got the ingredients.
- Exactly.
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[Guy] This is probably one of the
best nacho presentations I've seen.
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- Okay.
- Killer.
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One more minute on the carnitas.
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It's not just the first layer,
you get down into the bottom
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and it gets better and bette
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[Guy] And there's more
than just Mexican here.
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Kevin's pizza ovens are what
started all the locals coming here.
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Oh, my God.
The pizza's so good.
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Really? Where are we
with that, Miguel?
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What you got here, bud?
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Black truffle base...
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Show-off.
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Good crust.
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That's a good pie, buddy.
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How about you, yourself?
Favorite thing on the menu?
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Steak tacos. Hands-down.
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[Miguel] Del Dia
arrachera tacos.
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The arrachera tacos,
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they've got the steak
on them, the corn...
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They actually make the
tortillas here in-house.
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That's phenomenal.
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[Guy] So, what is the taco?
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Arrachera steak.
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[Guy] A skirt steak.
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- And this will be a marinade for the steak?
- Correct.
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You're gonna blend
the skirt steak?
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- It's okay, he's new.
- [both chuckle]
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[Miguel] We'll start
with the soy sauce.
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Very Mexican.
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[Miguel] Salsa Inglesa.
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Salsa Inglesa
is Worcestershire sauce.
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[Miguel] Smoked paprika.
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- Dried onion.
- Mmm-hmm.
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[Miguel] Garlic powder.
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Fresh lime juice, black pepper.
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And add the oil.
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[Guy] Blend that up. And
we're going to vacuum-seal this?
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[Miguel] Yes.
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You have to marinate this
for at least six hours.
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We're going to cook
it on a flat top.
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[Guy] Right on the flat top.
Got it.
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What else goes on the taco?
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Corn Pico de Gallo.
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So, shuck the corn...
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- Here, some of your hair fell out.
- [laughs]
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Here, Hunter, the goatee
that you wanted to grow.
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It's all right here...
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- [both] Right now.
- [all chuckling]
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- So, then we take the corn.
- [Guy] Roast it off.
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[Miguel] Some Roma tomatoes,
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red onions, jalapeño.
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- [Guy] A lot of cilantro.
- Cilantro,
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fresh lime and salt,
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black pepper, mix it up.
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And we slice this.
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[Hunter] Hands of steel
right there.
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Mmm.
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- You're going to add pico to it?
- [Miguel] Yep.
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[Guy] Beautiful.
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So, you make your own tortilla?
186
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I make my own masa
[makes swooshing sound]
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out of organic blue corn.
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[Guy whistling] Okay.
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[Miguel whistles] Add the
water and that's pretty much it.
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A one-portion ball
is about one ounce.
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Tortillas on the flat top.
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What do we have left?
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[Miguel]
Jalapeno-avocado aioli.
194
00:05:26,060 --> 00:05:27,092
And what's in that?
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00:05:27,094 --> 00:05:28,527
[Miguel] Avocado, cilantro,
196
00:05:28,529 --> 00:05:29,961
jalapeño, lime,
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00:05:30,030 --> 00:05:31,930
mayo, little bit
of salt and pepper.
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- Love it.
- Uh-huh.
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00:05:32,966 --> 00:05:33,865
[Miguel] Slice this up.
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00:05:33,867 --> 00:05:34,766
Against the grain.
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00:05:34,768 --> 00:05:35,734
[Miguel] Tortillas.
202
00:05:35,869 --> 00:05:37,169
[Guy] I like that
the meat's not overcooked.
203
00:05:37,171 --> 00:05:38,470
It's got a little
medium-rare to it.
204
00:05:38,538 --> 00:05:39,604
[Miguel] Corn pico.
205
00:05:39,606 --> 00:05:41,038
[Hunter] Love the colors
on that. That's beautiful.
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00:05:41,040 --> 00:05:44,042
[Miguel] Jalapeno,
avocado aioli, cotija cheese.
207
00:05:44,077 --> 00:05:45,310
[Guy] It's a good-looking
steak taco.
208
00:05:47,081 --> 00:05:49,081
[Guy] That's elevated
Mexican food.
209
00:05:49,083 --> 00:05:52,050
A lot of time and attention to
the marinade on the skirt steak,
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00:05:52,052 --> 00:05:53,318
the way you sliced it,
211
00:05:54,321 --> 00:05:56,321
handmade blue corn tortillas
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roasted corn pico,
213
00:05:57,824 --> 00:05:58,823
the crema.
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I mean, just every
little piece that you do...
215
00:06:01,028 --> 00:06:02,994
[Hunter] That is so killer.
216
00:06:02,996 --> 00:06:04,262
It's delicious.
217
00:06:04,264 --> 00:06:06,098
- Your arrachera tacos. Enjoy.
- Thank you.
218
00:06:06,100 --> 00:06:08,300
[man] The steak tacos
are amazing.
219
00:06:08,302 --> 00:06:10,168
I could eat them for
breakfast, lunch and dinner.
220
00:06:10,237 --> 00:06:12,971
Like you're back in Mexico,
having those.
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00:06:12,973 --> 00:06:14,706
[Miguel] Basil pesto pizza.
222
00:06:14,775 --> 00:06:15,540
Going in the oven.
223
00:06:15,542 --> 00:06:16,875
- You're spoiled.
- We are.
224
00:06:16,877 --> 00:06:18,877
Locals' mountain,
locals' restaurant,
225
00:06:18,879 --> 00:06:20,912
Locals' prices, fantastic food.
226
00:06:20,914 --> 00:06:21,846
[Guy] And loco chef.
227
00:06:21,848 --> 00:06:23,515
- Loco and local.
- Can't beat it.
228
00:06:23,517 --> 00:06:25,951
[Guy] I don't know what's more
impressive, the Highland ski resort,
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00:06:25,953 --> 00:06:27,919
or the fact that a chef
from Monterrey, Mexico
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00:06:27,988 --> 00:06:29,988
is blowing it up in here.
231
00:06:30,056 --> 00:06:31,456
- [Guy] Well done, my friend.
- [Hunter] Gangster.
232
00:06:33,527 --> 00:06:34,726
[Guy] Up next,
233
00:06:34,728 --> 00:06:36,895
a funky waffle joint
in Anchorage, Alaska.
234
00:06:36,897 --> 00:06:38,497
So, it's your license
to do whatever you want?
235
00:06:38,499 --> 00:06:40,832
[Guy] Putting together
creative combos...
236
00:06:40,901 --> 00:06:42,868
- Aren't we chef-ing it up a bit now?
- [chuckles]
237
00:06:42,870 --> 00:06:45,170
[Guy] ...great enough
to call home about.
238
00:06:45,172 --> 00:06:47,139
Give me a 1-to-10
on the Heaven Waffle, Ryder.
239
00:06:47,141 --> 00:06:47,939
[Ryder] 12 out of 10.
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00:06:48,008 --> 00:06:49,474
[laughs]
241
00:06:54,548 --> 00:06:56,080
So, we're here
in Anchorage, Alaska.
242
00:06:56,082 --> 00:06:58,717
And on Triple D we always
say "If it's funky, we'll find it."
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Well, this goes beyond funky.
244
00:07:00,487 --> 00:07:02,387
This goes into inspirational,
245
00:07:02,389 --> 00:07:04,723
this goes into a place I don't
think we've ever seen before.
246
00:07:04,725 --> 00:07:06,925
You take a 21-year military vet
247
00:07:06,993 --> 00:07:08,860
who learns how to cook,
teaches himself
248
00:07:08,862 --> 00:07:11,029
to help his family
through cancer
249
00:07:11,097 --> 00:07:13,965
and turns it into a restaurant
that everybody's talking about.
250
00:07:13,967 --> 00:07:15,934
This is Waffles and Whatnot.
251
00:07:17,905 --> 00:07:19,304
Sarah's Waffle up.
252
00:07:19,306 --> 00:07:22,874
Everything's waffles here. And
these are the best waffles in town.
253
00:07:22,876 --> 00:07:24,175
More waffle batter.
254
00:07:24,177 --> 00:07:27,712
They're appealing to the eye
and your tongue will be happy.
255
00:07:27,714 --> 00:07:28,847
[Guy] But it was actually health
256
00:07:28,849 --> 00:07:31,082
that was Derrick Green's
true inspiration.
257
00:07:31,084 --> 00:07:32,884
[Derrick] Recipes and
everything that I came up with
258
00:07:32,886 --> 00:07:36,154
literally was because
I had a wife that had cancer
259
00:07:36,156 --> 00:07:38,290
and also had a mom
that had cancer.
260
00:07:38,292 --> 00:07:39,758
And you can hide
a lot of ingredients
261
00:07:39,760 --> 00:07:40,792
in the waffle
262
00:07:40,794 --> 00:07:43,662
so that they don't have
to take as many pills.
263
00:07:43,664 --> 00:07:47,432
[Guy] After his wife passed
Derrick took his waffles to the public,
264
00:07:47,434 --> 00:07:49,501
working his way
to opening this joint
265
00:07:49,569 --> 00:07:51,803
that he runs
with his wife, Liron.
266
00:07:51,872 --> 00:07:53,738
What is the basis
of Waffles and Whatnot?
267
00:07:53,740 --> 00:07:55,373
I mean, what is Whatnot?
268
00:07:55,442 --> 00:07:56,608
Whatnot can be anything
that you want it to.
269
00:07:56,610 --> 00:07:57,876
That's the beauty of the name.
270
00:07:57,878 --> 00:08:00,712
- So, it's your license to do whatever you want?
- Exactly.
271
00:08:00,714 --> 00:08:02,047
Here is your Heaven, ma'am.
272
00:08:02,049 --> 00:08:03,815
Heaven Waffle is delicious.
273
00:08:03,817 --> 00:08:05,817
[woman] It has, like,
marshmallow on top
274
00:08:05,819 --> 00:08:08,753
and then a caramel sauce and
whipped cream and bananas...
275
00:08:08,755 --> 00:08:09,754
to make it healthy.
276
00:08:09,756 --> 00:08:11,122
All right, Chef.
What are we into first?
277
00:08:11,191 --> 00:08:12,490
[Derrick] The Heaven Waffle.
278
00:08:12,492 --> 00:08:14,526
- We're going to make our cookie butter.
- All right, hit it.
279
00:08:14,528 --> 00:08:16,094
[Derrick] Pot with some
hot water in it,
280
00:08:16,096 --> 00:08:17,729
golden syrup,
it's a European syrup.
281
00:08:17,731 --> 00:08:19,498
Pour this mix into the mixer.
282
00:08:19,566 --> 00:08:20,699
These are European cookies.
283
00:08:20,701 --> 00:08:22,801
[Guy] You're into
this whole European thing.
284
00:08:22,803 --> 00:08:25,704
They don't have as many chemicals
and additives in their products.
285
00:08:25,772 --> 00:08:26,905
Canola, coconut,
286
00:08:26,973 --> 00:08:29,274
ghee, house-made spice blend.
287
00:08:29,276 --> 00:08:30,108
[Guy] What was your spice blend?
288
00:08:30,110 --> 00:08:32,077
Coriander, ginger,
289
00:08:32,145 --> 00:08:32,878
a bunch of different
little things.
290
00:08:32,880 --> 00:08:34,012
[Derrick] Ceylon cinnamon.
291
00:08:34,014 --> 00:08:35,981
We're going to incorporate
the whipped cream.
292
00:08:35,983 --> 00:08:37,549
And let that
go for a little bit.
293
00:08:37,617 --> 00:08:38,716
What's the next step?
294
00:08:38,718 --> 00:08:40,352
[Derrick] Our signature
apple cinnamon waffles.
295
00:08:40,354 --> 00:08:41,853
Here's the secrets, folks.
296
00:08:41,922 --> 00:08:43,488
[Derrick] Unbleached
all-purpose flour,
297
00:08:43,524 --> 00:08:45,156
brown sugar,
pure vanilla powder,
298
00:08:45,158 --> 00:08:46,992
- Ceylon cinnamon.
- A lot of it.
299
00:08:46,994 --> 00:08:48,894
When you eat the apple
cinnamon waffles,
300
00:08:48,929 --> 00:08:49,661
you actually get your daily dose
301
00:08:49,663 --> 00:08:51,128
of recommended Ceylon cinnamon.
302
00:08:51,130 --> 00:08:52,964
- White sugar in it.
- I didn't know that we're supposed to have
303
00:08:52,999 --> 00:08:54,332
a daily dose of Ceylon cinnamon.
304
00:08:54,334 --> 00:08:57,168
-If you have issues with
regulating your blood sugar, -Right.
305
00:08:57,237 --> 00:08:59,504
Ceylon cinnamon helps
to stabilize your blood sugar.
306
00:08:59,506 --> 00:09:00,739
Get out!
307
00:09:00,741 --> 00:09:03,508
[Derrick] House-ground
dehydrated apples, baking powder.
308
00:09:03,544 --> 00:09:04,542
All right, next step.
309
00:09:04,544 --> 00:09:06,177
[Derrick] Almond milk,
coconut oil, batter.
310
00:09:06,179 --> 00:09:07,779
And we're gonna
cook some waffles.
311
00:09:07,814 --> 00:09:08,513
[Guy] What do we have next?
312
00:09:08,582 --> 00:09:09,614
The marshmallow fluff.
313
00:09:09,616 --> 00:09:10,281
Were making it?
We're not buying it
314
00:09:10,283 --> 00:09:11,616
- and getting it out a jar?
- No.
315
00:09:11,618 --> 00:09:13,218
- We're gonna make fluffy marshmallow.
- Oh, this I gotta see.
316
00:09:13,220 --> 00:09:14,786
- This guy kills me.
- [chuckles]
317
00:09:14,788 --> 00:09:16,488
[Derrick] Egg whites,
cream of tartar,
318
00:09:16,556 --> 00:09:17,856
gradually incorporate
319
00:09:17,858 --> 00:09:19,624
- sugar, light corn syrup...
- [Guy] Right.
320
00:09:19,626 --> 00:09:20,625
[Derrick] And water.
321
00:09:20,627 --> 00:09:22,761
I'll let this go until
it stops steaming.
322
00:09:22,763 --> 00:09:24,095
- Apple extract.
- [Guy] Little apple extract.
323
00:09:24,097 --> 00:09:25,864
All right, Chef.
Let's see it.
324
00:09:25,932 --> 00:09:26,932
[Derrick] That marshmallow
fluff that we just made,
325
00:09:27,000 --> 00:09:27,832
bananas,
326
00:09:27,968 --> 00:09:29,267
cookie butter
that we made earlier.
327
00:09:29,269 --> 00:09:30,802
Whipped cream, that's great.
328
00:09:30,870 --> 00:09:32,237
[Derrick] Salted
caramel drizzle.
329
00:09:32,305 --> 00:09:33,972
And that, is the Heaven Waffle.
330
00:09:33,974 --> 00:09:35,206
Here's Ryder, you guys.
331
00:09:35,275 --> 00:09:37,509
So, take a look at this.
332
00:09:37,577 --> 00:09:38,843
[Ryder] That's amazing, huh
333
00:09:38,845 --> 00:09:40,278
You need to actually
wrap that up
334
00:09:40,280 --> 00:09:42,180
- and take that home.
- [laughs]
335
00:09:42,182 --> 00:09:43,114
[Guy] Big bite, Ryder?
336
00:09:43,183 --> 00:09:44,049
[Ryder] Nah, up to you.
337
00:09:44,051 --> 00:09:46,084
- You're kidding!
- [chuckles]
338
00:09:48,021 --> 00:09:49,955
[Guy] Here's what I'm gonna
tell you about this,
339
00:09:49,990 --> 00:09:52,190
the waffle has amazing texture.
340
00:09:52,258 --> 00:09:55,493
The cookie butter is the bomb.
341
00:09:55,562 --> 00:09:58,430
The marshmallow fluff
342
00:09:58,531 --> 00:10:00,732
is nice and creamy,
but not too sweet.
343
00:10:00,800 --> 00:10:02,968
Give me a 1-to-10
on the Heaven Waffle, Ryder.
344
00:10:03,036 --> 00:10:04,803
12 out of 10
on the Heaven Waffle.
345
00:10:04,805 --> 00:10:06,071
[laughs]
346
00:10:06,707 --> 00:10:08,373
Love you, bud.
I'll bring you some of this.
347
00:10:10,978 --> 00:10:13,111
And I do have to bring
some for Ryder now,
348
00:10:13,179 --> 00:10:15,013
'cause I'm really gonna be
in trouble if I don't.
349
00:10:15,015 --> 00:10:15,947
- [laughs]
- Don't worry, Ryder.
350
00:10:15,949 --> 00:10:17,015
Some coming for you right away.
351
00:10:17,317 --> 00:10:18,984
- We can get some to go.
- Oh, yeah, of course.
352
00:10:19,820 --> 00:10:20,518
Heaven up.
353
00:10:20,554 --> 00:10:21,486
What do you like about it?
354
00:10:21,488 --> 00:10:23,688
[man] The cinnamon
on the waffle's awesome.
355
00:10:23,757 --> 00:10:25,957
And you can't go wrong with
marshmallow and cookie butter.
356
00:10:25,959 --> 00:10:27,492
30 seconds on the Sarah Waffle.
357
00:10:27,560 --> 00:10:29,694
Derrick is a fantastic cook.
358
00:10:29,696 --> 00:10:31,262
[woman] He started it off
as an awesome food truck
359
00:10:31,297 --> 00:10:32,964
in downtown Anchorage
and expanded
360
00:10:32,966 --> 00:10:34,499
to this restaurant
that it is now.
361
00:10:34,567 --> 00:10:35,500
Don't go anywhere, folks.
362
00:10:35,502 --> 00:10:36,801
When we come back,
we're going savory.
363
00:10:36,803 --> 00:10:37,936
Confused Cousin up.
364
00:10:37,938 --> 00:10:41,272
It's a sandwich,
but the bun is two waffles.
365
00:10:41,274 --> 00:10:42,907
It's kind of everything
mixed into one.
366
00:10:42,909 --> 00:10:44,009
See you in a bit.
367
00:10:45,078 --> 00:10:46,277
I had a ROTC instructor
368
00:10:46,279 --> 00:10:47,879
when I was a freshman.
369
00:10:47,947 --> 00:10:48,780
He was kind of asking,
370
00:10:48,882 --> 00:10:49,748
"What are you doing
with your life?"
371
00:10:49,750 --> 00:10:50,982
- Right.
- I credit him as being
372
00:10:50,984 --> 00:10:52,817
- one of the foundations--
- You keep in touch with him?
373
00:10:52,886 --> 00:10:54,619
I don't know where he's at.
We tried to find him.
374
00:10:54,621 --> 00:10:56,755
Let's find him.
Whoever knows anything about
375
00:10:56,757 --> 00:10:59,057
- Fort Pierce Westwood High School?
- Yes.
376
00:10:59,059 --> 00:11:00,258
Smith was his last name?
377
00:11:00,260 --> 00:11:02,060
- Yes. First class.
- Sergeant Smith?
378
00:11:02,062 --> 00:11:03,128
So, hopefully,
somebody will see this,
379
00:11:03,130 --> 00:11:04,929
somebody will pass this along.
380
00:11:04,931 --> 00:11:06,798
I bet you, he would love
to hear from you
381
00:11:06,800 --> 00:11:08,500
and love to find out
how you're doing.
382
00:11:08,535 --> 00:11:10,001
And I would love to tell him.
383
00:11:11,338 --> 00:11:12,937
Welcome back.
384
00:11:12,939 --> 00:11:15,940
Triple D hanging out in Anchorage,
Alaska over at Waffles and Whatnot
385
00:11:15,942 --> 00:11:17,175
with Chef Derrick.
386
00:11:17,244 --> 00:11:18,409
You're gonna love this guy.
387
00:11:18,411 --> 00:11:21,813
Maple Syrup on the vegan
Unicorn Dream Waffle.
388
00:11:21,815 --> 00:11:23,915
Derrick just has so much
creativity on what he does.
389
00:11:23,983 --> 00:11:26,051
Four Confused Cousins.
390
00:11:26,053 --> 00:11:28,186
[man] This one has mac and
cheese and has barbeque sauce
391
00:11:28,188 --> 00:11:29,754
Chicken's phenomenal.
392
00:11:29,756 --> 00:11:30,689
You will not go away hungry.
393
00:11:30,757 --> 00:11:32,023
[Guy] What are we into, Chef
394
00:11:32,025 --> 00:11:34,759
This is the waffle for the
Confused Cousin chicken sandwich.
395
00:11:34,761 --> 00:11:36,161
Confused is right here.
396
00:11:36,163 --> 00:11:37,729
Almond milk, flour,
397
00:11:37,764 --> 00:11:39,264
baking powder, pure vanilla.
398
00:11:39,332 --> 00:11:40,832
I have a second type of vanilla,
399
00:11:40,834 --> 00:11:41,800
also a pure vanilla,
400
00:11:41,868 --> 00:11:43,802
white sugar, brown sugar,
401
00:11:43,804 --> 00:11:45,904
and then we have
a substitute for eggs.
402
00:11:45,906 --> 00:11:46,771
Keep it vegan.
403
00:11:46,773 --> 00:11:47,439
Coconut oil.
404
00:11:47,507 --> 00:11:48,239
[Guy] And let her fly.
405
00:11:48,307 --> 00:11:50,008
- Next step?
- Chicken coating.
406
00:11:50,043 --> 00:11:51,142
Unbleached all-purpose flour,
407
00:11:51,144 --> 00:11:52,577
adobo, granulated garlic,
408
00:11:52,579 --> 00:11:54,112
white pepper.
409
00:11:54,114 --> 00:11:57,015
This is a Mediterranean
spice-blend that we import from Israel.
410
00:11:57,017 --> 00:11:58,183
That's awesome.
411
00:11:58,185 --> 00:11:59,784
[Derrick] Parsley,
granulated onion,
412
00:11:59,853 --> 00:12:00,952
- kosher salt.
- [Guy] Got it.
413
00:12:00,954 --> 00:12:02,120
[Derrick] Next, for the chicken.
414
00:12:02,122 --> 00:12:03,888
We're going to go dry flour,
415
00:12:03,890 --> 00:12:06,124
egg wash, dry flour, grease.
416
00:12:06,192 --> 00:12:07,192
350, six minutes.
417
00:12:07,260 --> 00:12:08,259
What are we making next?
418
00:12:08,261 --> 00:12:09,861
- [Derrick] Garlic mac.
- Okay.
419
00:12:09,863 --> 00:12:11,062
Colby jack cheese,
420
00:12:11,064 --> 00:12:13,064
- Oh, you're going immersion circulator.
- Yes.
421
00:12:13,066 --> 00:12:15,633
- Aren't we chef-ing it up a bit, now?
- [chuckles]
422
00:12:15,669 --> 00:12:17,068
[Derrick] Sharp cheddar cheese,
423
00:12:17,070 --> 00:12:19,270
sodium citrate, to make
sure that it doesn't clump up.
424
00:12:19,339 --> 00:12:19,938
[Guy] And some heavy cream.
425
00:12:19,940 --> 00:12:21,205
Seal it up.
426
00:12:21,207 --> 00:12:23,141
[Guy] Why not just melt it
in a pan like everybody else?
427
00:12:23,143 --> 00:12:23,808
[Derrick] Sous vide.
428
00:12:23,810 --> 00:12:24,743
Hotshot.
429
00:12:25,011 --> 00:12:26,878
[Derrick] We have
our noodles in the pan,
430
00:12:26,880 --> 00:12:27,946
eggs, bacon fat.
431
00:12:28,014 --> 00:12:29,647
[Guy] Oh, so it's not
a vegan dish?
432
00:12:29,683 --> 00:12:31,549
Nothing vegan
about this one, brother.
433
00:12:31,551 --> 00:12:32,917
Ghee, garlic salt,
granulated garlic,
434
00:12:32,919 --> 00:12:35,420
- white pepper.
- You got a thing about white pepper.
435
00:12:35,422 --> 00:12:39,157
The white pepper is there because
a lot of our dishes have turmeric,
436
00:12:39,159 --> 00:12:41,593
an active ingredient that is
curcumin, very healthy for you.
437
00:12:41,595 --> 00:12:43,695
And one of the best ways
for the body to absorb that
438
00:12:43,697 --> 00:12:45,897
- is mixed with white pepper.
- [Guy] Okay.
439
00:12:45,965 --> 00:12:47,932
Dump that cheese sauce and
then some heavy cream in this.
440
00:12:47,934 --> 00:12:50,702
The last thing we have to make
is barbecue sauce.
441
00:12:50,704 --> 00:12:52,971
- And then the barbecue sauce is part of the house sauce.
- Correct.
442
00:12:52,973 --> 00:12:55,907
[Derrick] Water, brown sugar,
paprika,
443
00:12:55,909 --> 00:12:57,776
mustard, garlic, black pepper,
444
00:12:57,778 --> 00:12:59,310
- salt.
- All right.
445
00:12:59,312 --> 00:13:00,945
[Derrick] Ketchup, lemon juice,
446
00:13:00,947 --> 00:13:03,915
molasses, liquid smoke,
light corn syrup.
447
00:13:03,917 --> 00:13:05,049
Take me to Flavortown, brother.
448
00:13:05,051 --> 00:13:06,518
[Derrick] So,
for our house sauce
449
00:13:06,520 --> 00:13:08,953
we're gonna begin with
some hot sauce, ranch,
450
00:13:09,022 --> 00:13:10,321
then that barbecue sauce,
451
00:13:10,323 --> 00:13:12,123
- honey.
- [Guy] Let's see it, bud.
452
00:13:12,192 --> 00:13:13,691
Grill some cheese,
453
00:13:13,693 --> 00:13:15,026
chicken, maple syrup,
454
00:13:15,028 --> 00:13:16,161
scoop up this side of cheese,
455
00:13:16,229 --> 00:13:18,196
slap some bacon on here,
456
00:13:18,198 --> 00:13:20,098
garlic mac, spicy barbecue.
457
00:13:20,133 --> 00:13:21,266
Smash that down,
458
00:13:21,268 --> 00:13:23,001
finish that off with
a little bit of house sauce.
459
00:13:23,003 --> 00:13:24,202
[Guy] I'm actually scared.
460
00:13:24,237 --> 00:13:26,070
- Can I phone a friend?
- [laughs]
461
00:13:26,139 --> 00:13:27,539
[Guy] I wonder how much
this little piggy weighs.
462
00:13:28,141 --> 00:13:29,140
Two pounds!
463
00:13:29,142 --> 00:13:32,410
You think I need more
of that in my day?
464
00:13:32,412 --> 00:13:34,112
- You eat this.
- [laughs]
465
00:13:34,114 --> 00:13:37,182
- [Guy] I don't even know how to attack it.
- Hands.
466
00:13:37,184 --> 00:13:39,217
[Guy] Pick it up?
You have a pressure washer?
467
00:13:39,219 --> 00:13:40,752
[laughs]
468
00:13:40,820 --> 00:13:41,619
That's a bite.
469
00:13:42,789 --> 00:13:44,689
[Guy] Mac and cheese
is delicious.
470
00:13:44,691 --> 00:13:47,125
Chicken, nice crisp on that.
Nice crunch.
471
00:13:48,795 --> 00:13:51,429
One of my favorite things
is that spicy barbecue sauce.
472
00:13:51,431 --> 00:13:53,631
That contrasting
with the maple syrup,
473
00:13:53,633 --> 00:13:56,000
you get the hot, you get the
spice and then you get the sweet.
474
00:13:56,002 --> 00:14:00,104
It is a gigantic juxtaposition
of flavors and textures.
475
00:14:01,074 --> 00:14:01,973
Dynamite.
476
00:14:01,975 --> 00:14:03,842
[server] Here's
your Confused Cousin.
477
00:14:03,844 --> 00:14:07,846
We do not show up in Alaska
without the Alaska superstar
478
00:14:07,914 --> 00:14:09,247
of Diners, Drive-Ins and Dives,
479
00:14:09,282 --> 00:14:10,347
the one and only, Benny Lin
480
00:14:10,349 --> 00:14:12,517
from Pagoda Restaurant
in North Pole, Alaska.
481
00:14:12,519 --> 00:14:13,851
So, what do you think?
482
00:14:13,853 --> 00:14:15,753
Good flavor. The
barbecue sauce, really nice.
483
00:14:15,789 --> 00:14:16,720
Good waffle.
484
00:14:16,823 --> 00:14:19,023
Crispy, the chicken
cooked just right.
485
00:14:19,025 --> 00:14:21,559
Dropping you four garlic
parmesan right now.
486
00:14:21,561 --> 00:14:23,661
I don't really want
to go anywhere else to eat.
487
00:14:23,663 --> 00:14:25,630
It's what I want and what
I need at the same time.
488
00:14:25,632 --> 00:14:27,932
You weren't told what
you can and cannot do.
489
00:14:28,001 --> 00:14:31,169
So, you just took it upon
yourself to do what you want.
490
00:14:31,237 --> 00:14:35,139
And it just is remarkable,
what you've come up with.
491
00:14:35,208 --> 00:14:36,040
Well done.
492
00:14:36,042 --> 00:14:37,175
You'll be here soon,
493
00:14:37,177 --> 00:14:39,244
or he'll have one
opening up near you.
494
00:14:39,980 --> 00:14:41,212
[Guy] Coming up,
495
00:14:41,214 --> 00:14:43,982
Lights-out Latin in
Albuquerque, New Mexico.
496
00:14:44,050 --> 00:14:45,016
He's doing a great menu.
497
00:14:45,018 --> 00:14:46,751
From knockout arepas...
498
00:14:46,819 --> 00:14:49,120
You got sweet, you
got tangy, you got rich.
499
00:14:49,122 --> 00:14:52,123
to pork paninis
packing a flavor punch.
500
00:14:52,125 --> 00:14:53,958
It's a really good sandwich.
501
00:15:02,669 --> 00:15:04,669
So, I'm here
in Albuquerque, New Mexico.
502
00:15:04,737 --> 00:15:06,037
We love coming
down here for Triple D,
503
00:15:06,105 --> 00:15:07,538
we always find
really dynamite joints,
504
00:15:07,540 --> 00:15:08,640
all kinds of characters, too.
505
00:15:08,642 --> 00:15:10,207
So, one of the types of food
506
00:15:10,443 --> 00:15:13,678
that we're looking for here
in this Nob Hill area, is Latino.
507
00:15:13,680 --> 00:15:15,980
But I'm not talking about the Latino
you'd expect getting some Tex-Mex.
508
00:15:15,982 --> 00:15:18,082
No, I'm talking
about Puerto Rican
509
00:15:18,084 --> 00:15:20,051
and a little bit
of Colombian mixed together.
510
00:15:20,053 --> 00:15:21,953
This is the Guava Tree Cafe.
511
00:15:23,123 --> 00:15:25,390
One Pernil, two Machillas,
one Cubano.
512
00:15:25,392 --> 00:15:28,126
Every bite that you
take, it's magical.
513
00:15:28,128 --> 00:15:29,026
Oh, wow.
514
00:15:29,095 --> 00:15:30,728
I'm working
on the vegetarian arepa.
515
00:15:30,730 --> 00:15:34,365
As soon as the smell of everything
that's cooking in the kitchen hits you,
516
00:15:34,434 --> 00:15:36,434
like, you just know
you're in an amazing place.
517
00:15:36,436 --> 00:15:40,038
[Guy] Which is a love child of
Colombian-born Diego Barbosa.
518
00:15:40,106 --> 00:15:41,973
I always call him
the Latin lover.
519
00:15:41,975 --> 00:15:44,008
I bet you there's
a story behind this.
520
00:15:44,010 --> 00:15:45,843
[man] Because he is
passionate around his food.
521
00:15:45,912 --> 00:15:47,078
Rice and beans all day.
522
00:15:47,080 --> 00:15:49,047
[Guy] And he
and co-owner Ana Couyon
523
00:15:49,049 --> 00:15:50,548
are putting out big flavor..
524
00:15:50,550 --> 00:15:51,783
Need the hogao, please.
525
00:15:51,785 --> 00:15:55,053
[Guy] from a kitchen
the size of a postage stamp
526
00:15:55,121 --> 00:15:56,921
What was this place before
the restaurant was here?
527
00:15:56,956 --> 00:15:57,921
An office.
528
00:15:57,923 --> 00:15:58,990
[Guy] You made it
into a restaurant?
529
00:15:58,992 --> 00:15:59,791
Yeah.
530
00:15:59,859 --> 00:16:01,092
- You're crazy.
- [chuckles]
531
00:16:01,094 --> 00:16:02,660
[Guy] So, what kind of food
do you guys do?
532
00:16:02,662 --> 00:16:05,096
Latino Miami-style street food.
533
00:16:05,098 --> 00:16:07,832
In New Mexico,
from a guy from Colombia.
534
00:16:07,834 --> 00:16:09,867
- You hear that story all the time.
- [laughs]
535
00:16:09,869 --> 00:16:12,737
Pernil sandwich coming up.
536
00:16:12,739 --> 00:16:14,572
The sandwich I had
was the Pernil.
537
00:16:14,574 --> 00:16:18,176
It has this slow-roasted por
the caramelized onions
538
00:16:18,178 --> 00:16:20,845
with the garlic sauce
and the Swiss cheese.
539
00:16:20,880 --> 00:16:21,612
What are we making?
540
00:16:21,614 --> 00:16:23,114
- Pernil Sandwich.
- Okay.
541
00:16:23,116 --> 00:16:26,684
[Diego] First, rinse our pork
with bitter orange juice.
542
00:16:26,686 --> 00:16:27,585
Bitter orange juice?
543
00:16:27,587 --> 00:16:29,087
So, a vinegar,
an acid of some sort.
544
00:16:29,089 --> 00:16:31,122
[Diego] Now, all of our dries
in the bowl.
545
00:16:31,124 --> 00:16:32,423
- Can I spin the bowl?
- Please, yes.
546
00:16:33,793 --> 00:16:34,792
Here we go.
547
00:16:34,861 --> 00:16:37,862
Granulated garlic, salt,
548
00:16:37,864 --> 00:16:39,197
- pepper...
- He needs his own show.
549
00:16:39,199 --> 00:16:40,498
Oregano,
550
00:16:40,566 --> 00:16:41,966
cumin...
551
00:16:41,968 --> 00:16:42,700
[both] Achiote.
552
00:16:42,702 --> 00:16:44,068
The annatto seed ground up.
553
00:16:44,070 --> 00:16:46,070
- [Diego] Vinegar.
- [Guy] And a little oil.
554
00:16:46,072 --> 00:16:47,805
Make a paste
to rub on the outside.
555
00:16:47,841 --> 00:16:50,174
Pockets for the studding
of the garlic.
556
00:16:50,176 --> 00:16:52,043
Little cloves.
Two per hole, I like.
557
00:16:52,045 --> 00:16:53,044
[Guy] Do we let this marinate?
558
00:16:53,046 --> 00:16:54,245
- 24 hours.
- [Guy] 24 hours.
559
00:16:54,247 --> 00:16:55,980
[Diego] We are gonna
use film and foil.
560
00:16:55,982 --> 00:16:57,148
Really keep that moisture in.
561
00:16:57,150 --> 00:16:59,050
How long are we going
to cook this?
562
00:16:59,052 --> 00:17:00,218
[Diego] Three hours, 350.
563
00:17:00,220 --> 00:17:01,185
Okay, Chef. Next step?
564
00:17:01,187 --> 00:17:03,821
[Diego speaking]
565
00:17:03,823 --> 00:17:05,123
- Salsa de ajo.
- Yeah, this is--
566
00:17:05,125 --> 00:17:06,924
Sounds way sexier
than aioli, right?
567
00:17:06,926 --> 00:17:09,527
[Diego chuckles] Huevos, salt,
568
00:17:09,529 --> 00:17:11,295
garlic cloves, white vinegar.
569
00:17:11,331 --> 00:17:12,096
[Guy] Okay.
570
00:17:12,098 --> 00:17:13,064
[Diego] And oil.
571
00:17:13,066 --> 00:17:15,733
Pepper, then we build
the sandwich!
572
00:17:15,735 --> 00:17:18,069
We have our bread,
our garlic sauce,
573
00:17:18,071 --> 00:17:20,071
Swiss on top, the lechon.
574
00:17:20,073 --> 00:17:21,005
[Guy] Beautiful.
575
00:17:21,074 --> 00:17:21,906
[Diego speaking]
576
00:17:21,974 --> 00:17:22,940
Place it in the oven.
577
00:17:22,942 --> 00:17:24,141
[Guy] So, we melt the cheese,
578
00:17:24,244 --> 00:17:26,511
- goes from the oven to the panini. Great.
- Yes.
579
00:17:27,981 --> 00:17:28,846
[Diego] Right there.
580
00:17:28,915 --> 00:17:30,948
Garlic sauce, and that's it.
581
00:17:33,820 --> 00:17:36,187
The pork is dynamite.
It's seasoned great.
582
00:17:37,791 --> 00:17:40,425
The sauce of the ajo is what
carries the whole thing.
583
00:17:40,427 --> 00:17:42,193
It's a little bit sharp
with the raw garlic.
584
00:17:42,261 --> 00:17:46,998
The caramelized onion with the
balsamic vinegar kind of bounces out.
585
00:17:47,534 --> 00:17:49,333
This cheese, perfectly melted.
586
00:17:49,335 --> 00:17:51,369
It's a really good sandwich.
Delicious.
587
00:17:51,604 --> 00:17:52,937
Three Pernils in.
588
00:17:52,939 --> 00:17:56,074
That homemade pork, it
was like a party in your mouth.
589
00:17:56,076 --> 00:17:59,077
First, you get this amazing,
like, garlic aioli
590
00:17:59,079 --> 00:18:00,545
and then the onions
come through.
591
00:18:00,547 --> 00:18:01,813
Rice and beans all day.
592
00:18:01,881 --> 00:18:03,881
- Are you the neighbor across street?
- Yes.
593
00:18:03,883 --> 00:18:04,749
[Guy] He's doing a great men
594
00:18:04,817 --> 00:18:05,716
We're happy.
595
00:18:05,718 --> 00:18:07,985
Shows his character
of being creative
596
00:18:08,020 --> 00:18:08,986
and to know how to do it right.
597
00:18:08,988 --> 00:18:10,755
[Diego] Arepa Machilla, tres
598
00:18:10,823 --> 00:18:12,990
Arepa Machilla,
which is the vegetarian arepa,
599
00:18:13,059 --> 00:18:14,725
it's kind of like a pita pocket,
600
00:18:14,727 --> 00:18:16,160
but instead
of being bread, it's corn.
601
00:18:16,195 --> 00:18:17,528
From all the vegetables in I
602
00:18:17,530 --> 00:18:18,763
you get that good hearty, like,
603
00:18:18,765 --> 00:18:20,998
"Yes, I ate something
delicious" feeling from it.
604
00:18:21,000 --> 00:18:23,234
We are ready for
our vegetarian arepa.
605
00:18:23,236 --> 00:18:25,036
Built with white mushrooms...
606
00:18:25,038 --> 00:18:25,970
A lot of them.
607
00:18:25,972 --> 00:18:28,539
Garlic, salt, veggie oil.
608
00:18:28,541 --> 00:18:29,841
[Guy] Roast that off.
609
00:18:29,843 --> 00:18:30,808
[Diego] This is gonna
be an hour.
610
00:18:30,810 --> 00:18:31,943
Next, black beans.
611
00:18:31,945 --> 00:18:33,845
Some green onions, pepper,
612
00:18:33,847 --> 00:18:35,847
salt, garlic cloves,
613
00:18:35,849 --> 00:18:37,748
bay leaves, red pepper,
614
00:18:37,817 --> 00:18:39,083
and a bunch of water.
615
00:18:39,085 --> 00:18:41,185
Cover them
with plastic and foil.
616
00:18:41,187 --> 00:18:43,020
350 for an hour.
617
00:18:43,022 --> 00:18:45,623
So, time to make
the arepa dough.
618
00:18:45,691 --> 00:18:47,391
- [Diego] White cornmeal.
- Nice and fine.
619
00:18:47,393 --> 00:18:49,494
[Diego] Salt, and then
we just add water.
620
00:18:49,863 --> 00:18:51,328
Ooh!
621
00:18:52,132 --> 00:18:54,732
- It's gonna take forever doing it like this.
- [Diego chuckles]
622
00:18:54,734 --> 00:18:57,135
- It'd just be easier if I poured it.
- [chuckles]
623
00:18:57,170 --> 00:18:59,537
Right now, we knead
the dough with the hand.
624
00:18:59,539 --> 00:19:01,139
- Can you add some more, please?
- [Guy] Mmm-hmm.
625
00:19:01,141 --> 00:19:02,073
Don't add too much, though.
626
00:19:02,075 --> 00:19:03,007
[Diego] It's ready!
627
00:19:03,042 --> 00:19:04,075
And we're gonna
go on the panini?
628
00:19:04,110 --> 00:19:05,910
And then we grill it,
both sides.
629
00:19:05,912 --> 00:19:07,912
- All right.
- Just need some crust outside.
630
00:19:07,980 --> 00:19:08,880
What's next?
631
00:19:08,915 --> 00:19:10,114
Hogao, that's from Colombia.
632
00:19:10,183 --> 00:19:11,782
The hogao is the sauce.
633
00:19:11,784 --> 00:19:13,451
Tomatoes, green onions,
634
00:19:13,453 --> 00:19:15,686
pepper, salt, comino,
635
00:19:15,722 --> 00:19:17,421
more memories from home.
636
00:19:17,423 --> 00:19:18,689
- [Diego] Achiote...
- And then some oil.
637
00:19:18,691 --> 00:19:20,057
[Diego] Blend it up.
638
00:19:20,059 --> 00:19:21,792
- In the oven.
- All right. How long is this going to go?
639
00:19:21,794 --> 00:19:22,927
[Diego] It's gonna be
an hour again.
640
00:19:22,929 --> 00:19:25,363
White cornmeal, fluffy inside.
641
00:19:25,431 --> 00:19:27,732
-Sweet plantains, -[Guy]
That's a lot of plantains.
642
00:19:27,800 --> 00:19:28,533
Oh, yeah!
643
00:19:28,535 --> 00:19:30,735
The black beans, mushrooms,
644
00:19:30,737 --> 00:19:32,069
You're going to fit
all that in there?
645
00:19:32,071 --> 00:19:34,005
[Diego] The red
bell peppers on top.
646
00:19:34,007 --> 00:19:35,072
I can't fit all that
in my mouth.
647
00:19:35,074 --> 00:19:37,141
[Diego] Top with
a fresco cheese.
648
00:19:37,143 --> 00:19:40,011
Right there. And some
hogao on the side.
649
00:19:40,180 --> 00:19:41,312
[Guy] It's heavy.
650
00:19:42,682 --> 00:19:44,048
That's a really good arepa.
651
00:19:44,116 --> 00:19:47,018
Nice and tender, soft
and pillowy on the inside.
652
00:19:48,621 --> 00:19:50,922
I love that you really
roasted down the mushrooms.
653
00:19:50,957 --> 00:19:53,858
That's my favorite part.
Good bite to the beans.
654
00:19:53,893 --> 00:19:55,927
The roasted red
bell peppers are great.
655
00:19:55,995 --> 00:19:57,762
- And the salsa--
- Hogao.
656
00:19:57,830 --> 00:19:59,230
I like the acid of that.
657
00:20:00,266 --> 00:20:02,767
You got sweet, you got tangy,
658
00:20:02,769 --> 00:20:04,135
you got rich...
659
00:20:04,137 --> 00:20:05,803
I mean, really good, buddy.
660
00:20:05,805 --> 00:20:07,572
One Machilla ready!
661
00:20:07,574 --> 00:20:09,240
[man] Amazing crunch
on the outside,
662
00:20:09,242 --> 00:20:11,976
and then soft and flavorful
and smooth on the inside.
663
00:20:11,978 --> 00:20:13,978
Layers of flavor, literally.
664
00:20:13,980 --> 00:20:18,115
The sweetness of the
plantains is a real surprise.
665
00:20:18,117 --> 00:20:20,751
The salsa that came with
the arepa was delicious.
666
00:20:20,753 --> 00:20:23,154
[Ana] Two Cubanos,
one more minute.
667
00:20:23,156 --> 00:20:24,522
[woman] You just leave
with a happy belly.
668
00:20:24,524 --> 00:20:25,790
And a happy heart.
[chuckles]
669
00:20:25,792 --> 00:20:27,258
[Guy] How many different ite
do you do on the menu?
670
00:20:27,260 --> 00:20:28,392
22.
671
00:20:28,394 --> 00:20:29,994
[Guy] Out of such
a little kitchen, Chef.
672
00:20:29,996 --> 00:20:32,029
Scratch-made,
but so much flavor.
673
00:20:32,031 --> 00:20:33,931
I think you've got
something going on.
674
00:20:34,000 --> 00:20:36,100
-Thank you, buddy. Appreciate it.
-Thank you so much.
675
00:20:37,837 --> 00:20:39,804
So, is this a great
road trip or what?
676
00:20:39,806 --> 00:20:41,071
But don't you worry,
677
00:20:41,073 --> 00:20:44,075
I got plenty more joints
to find all over this country.
678
00:20:44,077 --> 00:20:45,743
I'll be looking
for you next time,
679
00:20:45,811 --> 00:20:48,546
on Diners, Drive-Ins and Dives.
680
00:20:48,548 --> 00:20:50,681
Have you had
the Crazy Cousin before?
681
00:20:50,683 --> 00:20:51,882
I had the Crazy Cousin.
682
00:20:51,884 --> 00:20:52,917
No, I'm talking about
the dish, sir.
683
00:20:52,919 --> 00:20:54,018
I'm talking about the dish.
684
00:20:54,153 --> 00:20:55,920
- Okay, just checking.
- And the Crazy Cousin.
685
00:20:55,955 --> 00:20:57,221
[both laughing]
686
00:20:57,223 --> 00:20:59,523
- I've got them all. [laughs]
- You got it, buddy.