1 00:00:00,267 --> 00:00:02,067 I'm Guy Fieri 2 00:00:02,069 --> 00:00:05,304 and we're rolling out looking for America's greatest Diners, Drive-Ins and Dives 3 00:00:05,840 --> 00:00:06,772 This trip... 4 00:00:06,774 --> 00:00:08,240 Here's the secrets, folks. 5 00:00:08,242 --> 00:00:09,808 We're getting meaty... 6 00:00:09,810 --> 00:00:10,542 Stand back. 7 00:00:10,544 --> 00:00:11,510 Cheesy... 8 00:00:11,578 --> 00:00:12,911 You're not gonna get a bad bite. 9 00:00:12,947 --> 00:00:14,046 And a little sweet. 10 00:00:14,048 --> 00:00:16,281 Take me to Flavortown, brother. 11 00:00:16,283 --> 00:00:18,183 Like with wild waffles in Anchorage. 12 00:00:18,185 --> 00:00:20,185 I'm actually scared. Can I phone a friend? 13 00:00:20,187 --> 00:00:21,120 [chuckles] 14 00:00:21,188 --> 00:00:22,888 Loaded Latin in Albuquerque 15 00:00:22,956 --> 00:00:24,356 You're going to fit all that in there? 16 00:00:25,026 --> 00:00:27,126 And a killer ski spot in Aspen. 17 00:00:27,194 --> 00:00:28,994 The lift is right there. 18 00:00:28,996 --> 00:00:31,030 Cooking up double diamond dishes. 19 00:00:31,032 --> 00:00:32,164 [chuckles] 20 00:00:32,833 --> 00:00:34,033 It's all right here... 21 00:00:34,035 --> 00:00:35,067 - [both] Right now. - [all chuckling] 22 00:00:35,102 --> 00:00:37,469 [theme music playing] 23 00:00:46,213 --> 00:00:47,679 [Guy] All right, Hunter, here we are. 24 00:00:47,681 --> 00:00:49,148 This is Aspen Highlands. 25 00:00:49,150 --> 00:00:51,250 This is where the locals come to board and ski. 26 00:00:51,318 --> 00:00:53,819 Actually, we can't do any boarding or skiing right now 27 00:00:53,821 --> 00:00:54,620 because it's summer. 28 00:00:54,688 --> 00:00:55,587 - Good. Good point. - Right. 29 00:00:55,589 --> 00:00:56,855 So what is it we're going to do, son? 30 00:00:56,857 --> 00:00:58,857 [Hunter] We rent bikes or maybe go see Maroon Bells 31 00:00:58,926 --> 00:01:01,493 I like those ideas but actually this is Diners, Drive-Ins and Dives 32 00:01:01,495 --> 00:01:02,661 we're here to check out the place. 33 00:01:02,729 --> 00:01:04,229 Now, Hunter, this place is open year-round, 34 00:01:04,231 --> 00:01:06,131 and they are offering ski resort food 35 00:01:06,200 --> 00:01:07,800 like you haven't seen before. 36 00:01:07,802 --> 00:01:09,601 This is Highlands Alehouse. 37 00:01:09,636 --> 00:01:11,737 Highlands Philly for Table 26. 38 00:01:11,739 --> 00:01:13,972 [woman] Having a great plac like the Alehouse 39 00:01:13,974 --> 00:01:16,141 at the base of the mountain is a treat for all of us. 40 00:01:16,143 --> 00:01:17,810 Chicken sandwich. 41 00:01:17,812 --> 00:01:19,011 The lift is right there. 42 00:01:19,013 --> 00:01:20,245 And this is usually where you come 43 00:01:20,247 --> 00:01:21,914 and get the frozen chicken tenders? 44 00:01:21,916 --> 00:01:22,948 [man] No frozen here. 45 00:01:22,950 --> 00:01:23,749 Frozen's out there... 46 00:01:23,751 --> 00:01:25,984 - Fresh is in here. - Yeah. 47 00:01:26,019 --> 00:01:27,953 [Guy] Elevating this slope-side menu was a gamble... 48 00:01:27,955 --> 00:01:29,087 Excuse me, ladies. 49 00:01:29,089 --> 00:01:30,656 [Guy] ...taken by owner, Kevin Joseph. 50 00:01:30,658 --> 00:01:32,023 Enjoy! 51 00:01:32,025 --> 00:01:34,993 There were six restaurants in 12 years before I took it over. 52 00:01:35,029 --> 00:01:36,295 [Guy] And his secret weapon 53 00:01:36,297 --> 00:01:39,565 Chef Miguel Izquierdo shredding in the kitchen. 54 00:01:39,567 --> 00:01:41,100 Miguel and I get it all day from customers. 55 00:01:41,168 --> 00:01:43,035 They're, like, "Wow, the food's actually amazing." 56 00:01:43,103 --> 00:01:45,037 You're a ski resort, and it's good food! 57 00:01:45,039 --> 00:01:47,940 Highland nachos with carnitas coming out. 58 00:01:47,942 --> 00:01:50,676 We specifically bring people here to try the nachos. 59 00:01:50,678 --> 00:01:52,845 They're loaded, layered and we love it. 60 00:01:52,847 --> 00:01:54,813 [Miguel] So, we're going to make some carnitas. 61 00:01:54,815 --> 00:01:57,182 Then, we're going to place those in our nachos. 62 00:01:57,184 --> 00:01:58,851 [Guy] Boneless butt or bone-in? 63 00:01:58,853 --> 00:01:59,551 Bone is the flavor. 64 00:01:59,553 --> 00:02:00,919 [Guy] Break this down. 65 00:02:00,921 --> 00:02:02,521 - Then, I salt it. - [Guy] What are we going to cook this in? 66 00:02:02,523 --> 00:02:03,956 In lard and bacon fat. 67 00:02:03,991 --> 00:02:06,058 Cook this one until it's a nice, brown color. 68 00:02:06,126 --> 00:02:07,559 [Guy] This is what we're talking about. 69 00:02:07,561 --> 00:02:09,094 - That golden-brown color. - [Hunter] Oh, yeah. 70 00:02:09,096 --> 00:02:11,196 [Miguel] We're going to squeeze some oranges into it. 71 00:02:11,198 --> 00:02:12,865 [Guy] And you'll leave the oranges in there, too? 72 00:02:12,867 --> 00:02:14,967 Now, the garlic in. Stand back! 73 00:02:14,969 --> 00:02:16,201 - [Miguel grunts] - [Hunter] Careful. 74 00:02:16,203 --> 00:02:17,970 And then we're going to pour all that water in there. 75 00:02:18,005 --> 00:02:19,838 In the oven, three hours. Stir every 20 or 30 minutes. 76 00:02:19,874 --> 00:02:21,273 - [Miguel] Correct. - Got it. 77 00:02:21,275 --> 00:02:23,809 [Miguel] We use fresh guacamole for our nachos. 78 00:02:23,811 --> 00:02:25,043 [Guy] Fresh avocado every day. 79 00:02:25,079 --> 00:02:26,879 [Miguel] Jalapenos without the seeds. 80 00:02:26,947 --> 00:02:28,747 Chopped down nice. Same thing with the onion. 81 00:02:28,749 --> 00:02:30,516 [Miguel] Cilantro, lime juice. 82 00:02:30,518 --> 00:02:31,450 [Guy] A little salt and pepper. 83 00:02:32,219 --> 00:02:32,884 - Delicious. - Money. 84 00:02:32,886 --> 00:02:34,219 [Guy] What do we got next? 85 00:02:34,221 --> 00:02:36,054 - [Miguel] Cheese sauce, a cheese fondue. - [Guy] Cheese sauce? 86 00:02:36,056 --> 00:02:36,722 - Cheese fondue? - Fondue. 87 00:02:36,724 --> 00:02:37,689 [Guy] You got roux? 88 00:02:37,691 --> 00:02:39,725 [Miguel] Salted butter, all-purpose flour. 89 00:02:39,727 --> 00:02:41,693 [Guy] So you're gonna warm the milk up before you drop it in? 90 00:02:41,695 --> 00:02:43,829 [Miguel] Sharp cheddar and asadero cheese. 91 00:02:43,831 --> 00:02:45,898 Asadero is, like, pretty close to Monterey. 92 00:02:45,900 --> 00:02:49,101 - And then, the milk and cheese to the roux. - Oh, okay. 93 00:02:49,103 --> 00:02:50,002 [Miguel] We add the chips. 94 00:02:50,004 --> 00:02:52,004 We're making two nachos or one? 95 00:02:52,039 --> 00:02:53,772 It's one nacho, but I would like it to get melted, 96 00:02:53,774 --> 00:02:55,340 like, everywhere, you know. 97 00:02:55,342 --> 00:02:56,875 - [Guy] Okay. - [Miguel] So I have to make two layers. 98 00:02:56,877 --> 00:02:57,943 Throw in the oven? 99 00:02:57,945 --> 00:03:00,212 Probably 600-700 degrees right now. 100 00:03:00,214 --> 00:03:01,079 Just slide it off. 101 00:03:01,081 --> 00:03:03,015 We're going to add some carnitas. 102 00:03:03,017 --> 00:03:04,316 Look at that, it just falls apart. 103 00:03:04,318 --> 00:03:05,083 [Guy] Beautiful. 104 00:03:05,085 --> 00:03:06,752 [Miguel] Refried beans. 105 00:03:06,754 --> 00:03:08,520 A good thing that when you're eating this, 106 00:03:08,522 --> 00:03:09,988 you're going to work it off on the mountain. 107 00:03:09,990 --> 00:03:11,056 [Miguel] Cheese sauce. 108 00:03:11,124 --> 00:03:12,758 And this is just one beginning layer. 109 00:03:12,760 --> 00:03:13,659 [Miguel] The second one. 110 00:03:13,661 --> 00:03:14,927 [Guy] You're not gonna get a bad bite. 111 00:03:14,995 --> 00:03:16,328 [Miguel] So we add the Pico de Gallo first. 112 00:03:16,330 --> 00:03:17,262 You need a bigger plate. 113 00:03:17,264 --> 00:03:19,264 [Miguel] Fresh guac, pickled jalapenos, 114 00:03:19,266 --> 00:03:20,499 finish with a crema. 115 00:03:22,336 --> 00:03:23,535 [Guy] Mmm! 116 00:03:23,537 --> 00:03:24,770 Every chip 117 00:03:24,772 --> 00:03:26,805 - has got to have the goods. - They have it, yeah. 118 00:03:26,873 --> 00:03:28,473 The way you make the carnitas is... 119 00:03:29,643 --> 00:03:30,542 really moist. 120 00:03:30,610 --> 00:03:32,978 The pickled veggies are money on that. 121 00:03:32,980 --> 00:03:33,946 [Guy] Really good guac, too. 122 00:03:33,948 --> 00:03:35,113 Mmm. 123 00:03:35,149 --> 00:03:36,982 These are deconstructed taquito. 124 00:03:36,984 --> 00:03:38,283 Yeah. 125 00:03:38,285 --> 00:03:40,819 - It's got the crunch, it's got the ingredients. - Exactly. 126 00:03:40,821 --> 00:03:43,855 [Guy] This is probably one of the best nacho presentations I've seen. 127 00:03:43,924 --> 00:03:45,090 - Okay. - Killer. 128 00:03:45,158 --> 00:03:47,159 One more minute on the carnitas. 129 00:03:47,161 --> 00:03:49,661 It's not just the first layer, you get down into the bottom 130 00:03:49,663 --> 00:03:50,895 and it gets better and bette 131 00:03:50,897 --> 00:03:53,665 [Guy] And there's more than just Mexican here. 132 00:03:53,667 --> 00:03:56,034 Kevin's pizza ovens are what started all the locals coming here. 133 00:03:56,036 --> 00:03:57,836 Oh, my God. The pizza's so good. 134 00:03:57,838 --> 00:03:59,871 Really? Where are we with that, Miguel? 135 00:03:59,873 --> 00:04:00,939 What you got here, bud? 136 00:04:00,941 --> 00:04:01,940 Black truffle base... 137 00:04:04,144 --> 00:04:05,143 Show-off. 138 00:04:05,145 --> 00:04:05,844 Good crust. 139 00:04:05,846 --> 00:04:07,045 That's a good pie, buddy. 140 00:04:07,047 --> 00:04:08,814 How about you, yourself? Favorite thing on the menu? 141 00:04:08,816 --> 00:04:10,782 Steak tacos. Hands-down. 142 00:04:10,784 --> 00:04:11,750 [Miguel] Del Dia arrachera tacos. 143 00:04:11,752 --> 00:04:12,985 The arrachera tacos, 144 00:04:12,987 --> 00:04:15,287 they've got the steak on them, the corn... 145 00:04:15,289 --> 00:04:18,023 They actually make the tortillas here in-house. 146 00:04:18,025 --> 00:04:18,890 That's phenomenal. 147 00:04:18,892 --> 00:04:20,125 [Guy] So, what is the taco? 148 00:04:20,127 --> 00:04:21,059 Arrachera steak. 149 00:04:21,128 --> 00:04:22,261 [Guy] A skirt steak. 150 00:04:22,263 --> 00:04:24,129 - And this will be a marinade for the steak? - Correct. 151 00:04:24,197 --> 00:04:26,064 You're gonna blend the skirt steak? 152 00:04:26,066 --> 00:04:28,033 - It's okay, he's new. - [both chuckle] 153 00:04:28,035 --> 00:04:29,167 [Miguel] We'll start with the soy sauce. 154 00:04:29,169 --> 00:04:30,302 Very Mexican. 155 00:04:30,304 --> 00:04:31,269 [Miguel] Salsa Inglesa. 156 00:04:31,271 --> 00:04:33,138 Salsa Inglesa is Worcestershire sauce. 157 00:04:33,140 --> 00:04:34,339 [Miguel] Smoked paprika. 158 00:04:34,408 --> 00:04:35,073 - Dried onion. - Mmm-hmm. 159 00:04:35,075 --> 00:04:36,208 [Miguel] Garlic powder. 160 00:04:36,210 --> 00:04:38,143 Fresh lime juice, black pepper. 161 00:04:38,211 --> 00:04:39,478 And add the oil. 162 00:04:39,480 --> 00:04:40,846 [Guy] Blend that up. And we're going to vacuum-seal this? 163 00:04:40,914 --> 00:04:42,013 [Miguel] Yes. 164 00:04:42,015 --> 00:04:43,749 You have to marinate this for at least six hours. 165 00:04:43,817 --> 00:04:45,083 We're going to cook it on a flat top. 166 00:04:45,085 --> 00:04:46,184 [Guy] Right on the flat top. Got it. 167 00:04:46,186 --> 00:04:47,185 What else goes on the taco? 168 00:04:47,221 --> 00:04:47,986 Corn Pico de Gallo. 169 00:04:48,022 --> 00:04:49,087 So, shuck the corn... 170 00:04:49,089 --> 00:04:51,757 - Here, some of your hair fell out. - [laughs] 171 00:04:51,759 --> 00:04:53,492 Here, Hunter, the goatee that you wanted to grow. 172 00:04:53,994 --> 00:04:55,093 It's all right here... 173 00:04:55,095 --> 00:04:56,928 - [both] Right now. - [all chuckling] 174 00:04:56,930 --> 00:04:58,997 - So, then we take the corn. - [Guy] Roast it off. 175 00:04:59,066 --> 00:04:59,998 [Miguel] Some Roma tomatoes, 176 00:05:00,000 --> 00:05:01,833 red onions, jalapeño. 177 00:05:01,902 --> 00:05:03,168 - [Guy] A lot of cilantro. - Cilantro, 178 00:05:03,170 --> 00:05:04,936 fresh lime and salt, 179 00:05:04,972 --> 00:05:06,104 black pepper, mix it up. 180 00:05:06,106 --> 00:05:07,372 And we slice this. 181 00:05:07,441 --> 00:05:08,573 [Hunter] Hands of steel right there. 182 00:05:08,642 --> 00:05:09,774 Mmm. 183 00:05:09,776 --> 00:05:11,176 - You're going to add pico to it? - [Miguel] Yep. 184 00:05:11,244 --> 00:05:11,976 [Guy] Beautiful. 185 00:05:12,045 --> 00:05:13,045 So, you make your own tortilla? 186 00:05:13,047 --> 00:05:14,946 I make my own masa [makes swooshing sound] 187 00:05:14,948 --> 00:05:16,448 out of organic blue corn. 188 00:05:16,450 --> 00:05:17,782 [Guy whistling] Okay. 189 00:05:17,784 --> 00:05:19,851 [Miguel whistles] Add the water and that's pretty much it. 190 00:05:19,853 --> 00:05:22,187 A one-portion ball is about one ounce. 191 00:05:22,255 --> 00:05:23,822 Tortillas on the flat top. 192 00:05:23,824 --> 00:05:24,856 What do we have left? 193 00:05:24,858 --> 00:05:26,058 [Miguel] Jalapeno-avocado aioli. 194 00:05:26,060 --> 00:05:27,092 And what's in that? 195 00:05:27,094 --> 00:05:28,527 [Miguel] Avocado, cilantro, 196 00:05:28,529 --> 00:05:29,961 jalapeño, lime, 197 00:05:30,030 --> 00:05:31,930 mayo, little bit of salt and pepper. 198 00:05:31,998 --> 00:05:32,964 - Love it. - Uh-huh. 199 00:05:32,966 --> 00:05:33,865 [Miguel] Slice this up. 200 00:05:33,867 --> 00:05:34,766 Against the grain. 201 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. 206 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, 210 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 212 00:05:56,356 --> 00:05:57,756 roasted corn pico, 213 00:05:57,824 --> 00:05:58,823 the crema. 214 00:05:58,825 --> 00:06:01,026 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. 221 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, 229 00:06:25,953 --> 00:06:27,919 or the fact that a chef from Monterrey, Mexico 230 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. 240 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." 243 00:06:58,752 --> 00:07:00,419 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.