1 00:00:01,001 --> 00:00:02,134 Hey, there, I'm Guy Fieri, and we're rolling out, 2 00:00:02,202 --> 00:00:06,905 looking for America's greatest diners, drive-ins and dives. 3 00:00:06,907 --> 00:00:11,243 [Guy] This trip, all the magic is done here. Things are gettin' funky... 4 00:00:11,245 --> 00:00:12,778 Come on down and try 'em tonight, folks. 5 00:00:12,813 --> 00:00:13,879 In Flavortown. 6 00:00:13,947 --> 00:00:16,882 Got me digging into this thing for a while. 7 00:00:16,884 --> 00:00:19,752 We've got not your everyday Mexican in Anchorage, Alaska. 8 00:00:19,754 --> 00:00:21,253 Crazy. 9 00:00:21,255 --> 00:00:24,456 A meatless flavor bomb in Laramie, Wyoming. 10 00:00:24,525 --> 00:00:26,025 That's delicious. 11 00:00:26,027 --> 00:00:28,660 Along with a loaded twist on nachos. 12 00:00:28,662 --> 00:00:30,896 Those are legit. 13 00:00:30,898 --> 00:00:34,333 And a poppin' burger that's seriously slammin'. 14 00:00:34,335 --> 00:00:36,902 Shut the front door, back door... Shut the barn door. 15 00:00:36,904 --> 00:00:38,737 That's all right here, right now, 16 00:00:38,739 --> 00:00:41,073 on Diners, Drive-Ins and Dives. 17 00:00:53,854 --> 00:00:55,154 So, I'm here in Laramie, Wyoming, 18 00:00:55,222 --> 00:00:57,322 home of University of Wyoming. 19 00:00:57,324 --> 00:00:58,757 [all] Cowgirls! 20 00:00:58,759 --> 00:00:59,991 In a town like this, 21 00:00:59,993 --> 00:01:01,994 you'd expect to find some really good watering holes 22 00:01:02,062 --> 00:01:05,030 with some bar food, but I'm looking for elevated bar food, 23 00:01:05,032 --> 00:01:07,232 and a joint that's serving u something called Barnchos. 24 00:01:07,268 --> 00:01:09,068 This is Born In A Barn. 25 00:01:10,905 --> 00:01:13,839 [Guy] Chili cheese wra-ap in the window! 26 00:01:13,841 --> 00:01:16,008 There's burgers-and-wing joints all over the place, 27 00:01:16,010 --> 00:01:17,309 but this place has some standards. 28 00:01:17,311 --> 00:01:19,278 [man] Sauce with blackberry wings... 29 00:01:19,280 --> 00:01:20,779 What makes these guys so special? 30 00:01:20,781 --> 00:01:23,315 It's the people that work here, Clayton and Jesse. 31 00:01:23,383 --> 00:01:25,284 [Guy] That'd be Clayton Scho and Jesse Reece, 32 00:01:25,352 --> 00:01:27,252 who went from co-workers to co-owners 33 00:01:27,254 --> 00:01:30,556 when they opened this spot, along with their buddy, Trent Brome. 34 00:01:30,558 --> 00:01:32,925 We actually worked out at the Cathedral Home for Children. 35 00:01:32,927 --> 00:01:35,727 Jesse was the culinary arts teacher out there, and I was a case manager. 36 00:01:35,796 --> 00:01:36,962 How did you get in the mix? 37 00:01:36,964 --> 00:01:38,297 I've got a construction company here in town. 38 00:01:38,332 --> 00:01:39,598 I came in every day-- 39 00:01:39,600 --> 00:01:41,233 Oh, you haven't paid your bar tab? 40 00:01:41,235 --> 00:01:43,068 -Pretty much, yeah. -[Guy] You're working it off now. 41 00:01:43,070 --> 00:01:44,303 What kind of food are we doing, Chef? 42 00:01:44,305 --> 00:01:45,170 Burgers and wings, man. 43 00:01:45,172 --> 00:01:46,705 Got a Popper burger. 44 00:01:46,707 --> 00:01:50,075 The Popper burger is topped with cream cheese that has jalapenos, 45 00:01:50,077 --> 00:01:51,143 and it has a raspberry sauce 46 00:01:51,178 --> 00:01:53,178 It's perfect amount of sweet and spicy, 47 00:01:53,247 --> 00:01:54,813 which is right up my alley. 48 00:01:54,815 --> 00:01:57,049 -All the magic is done here? -Right here. 49 00:01:57,051 --> 00:01:59,051 [Guy] How many people work in this spot? 50 00:01:59,119 --> 00:02:01,954 -[Jesse] We can fit three in at the most. -[Guy whistles] 51 00:02:01,956 --> 00:02:03,155 Just like a bowling ball. 52 00:02:03,190 --> 00:02:03,822 So... 53 00:02:03,824 --> 00:02:05,390 The Popper burger. 54 00:02:05,392 --> 00:02:08,060 [Jesse] We're starting off with our raspberry pepper jelly, 55 00:02:08,128 --> 00:02:09,895 good old corn syrup... 56 00:02:09,897 --> 00:02:11,096 -It's not just for breakfast anymore. -No. 57 00:02:11,098 --> 00:02:12,831 [Jesse] Raspberry jam. 58 00:02:12,900 --> 00:02:15,834 Crushed red pepper flake and our granulated garlic. 59 00:02:15,836 --> 00:02:18,070 So you got sweet, you got tangy and you got spicy, 60 00:02:18,072 --> 00:02:19,271 three of my favorite names. 61 00:02:19,273 --> 00:02:21,039 [Jesse] Now we're gonna soa our jalapenos. 62 00:02:21,041 --> 00:02:23,275 Buttermilk kinda helps mellow 'em out a bit. 63 00:02:23,277 --> 00:02:24,443 [Guy] And how long are we letting this down for? 64 00:02:24,511 --> 00:02:26,145 -Least 24 hours. -Got it. 65 00:02:26,147 --> 00:02:27,846 -[Guy] What are we gonna dredge and fry these in? -Straight flour. 66 00:02:27,848 --> 00:02:29,248 And all you have are these two fryers? 67 00:02:29,250 --> 00:02:31,917 Yep, and we cook all of our sauces on the flat top. 68 00:02:31,919 --> 00:02:34,153 -Oh, you don't have burners? -We got zero burners. 69 00:02:34,155 --> 00:02:35,654 I know a guy that does construction, 70 00:02:35,656 --> 00:02:37,222 I just met him outside. 71 00:02:37,224 --> 00:02:39,858 How about we get a little bit bigger hood and we drop in some burners? 72 00:02:39,894 --> 00:02:41,160 [Guy] What do we season the burger with? 73 00:02:41,162 --> 00:02:42,928 [Jesse] Salt, pepper, Old Bay, 74 00:02:42,930 --> 00:02:44,830 onion powder, granulated garlic. 75 00:02:44,832 --> 00:02:47,366 Got some cream cheese ready to go. 76 00:02:47,368 --> 00:02:49,601 That's what holds the jalapenos on that. 77 00:02:49,670 --> 00:02:51,637 Raspberry pepper jelly. 78 00:02:51,639 --> 00:02:54,072 [Jesse] There is the Popper burger. 79 00:02:56,310 --> 00:02:57,876 [Guy] I love how you cooked the burger, 80 00:02:57,878 --> 00:02:59,111 really nice caramelization on that. 81 00:02:59,113 --> 00:03:01,013 I love the double patty. 82 00:03:01,782 --> 00:03:03,182 [Guy] Not too much cream cheese. 83 00:03:03,250 --> 00:03:05,551 Little kiss of the sweetness from the pepper jelly. 84 00:03:06,854 --> 00:03:08,954 Nice heat out of the jalapeno. 85 00:03:08,956 --> 00:03:11,223 Look at how that bun is just staying together enough 86 00:03:11,225 --> 00:03:12,491 to work as a vessel 87 00:03:12,526 --> 00:03:15,027 but is not competing with the burger. 88 00:03:15,362 --> 00:03:16,695 -Well done, my friend. -Thanks. 89 00:03:16,697 --> 00:03:18,730 All right, ladies, I've got the Popper. 90 00:03:18,732 --> 00:03:20,999 The Popper burger's one of those things that I crave. 91 00:03:21,001 --> 00:03:23,802 The raspberry pepper sauce, it kinda just evens out 92 00:03:23,804 --> 00:03:26,738 the heat of the peppers and blends really well with the cheese. 93 00:03:26,740 --> 00:03:28,640 They're just delicious, that's what I can say. 94 00:03:28,642 --> 00:03:31,276 Smoked wings, Carolina sauce for you. 95 00:03:31,345 --> 00:03:34,012 The atmosphere, the service, is wonderful. 96 00:03:34,014 --> 00:03:35,347 The bar's really fun. 97 00:03:35,349 --> 00:03:38,050 Whether you're wanting to party a little bit on game day, 98 00:03:38,052 --> 00:03:40,219 or just looking for a meal. 99 00:03:40,221 --> 00:03:42,821 The food is, like, amazing, like the nachos. 100 00:03:42,823 --> 00:03:44,122 Barnchos up. 101 00:03:44,124 --> 00:03:46,625 I love the Barnchos, that's my go-to, usually. 102 00:03:46,627 --> 00:03:49,661 You have those crispy pub chips that come fresh out of the fryer, 103 00:03:49,663 --> 00:03:52,598 then you get that smoked por in with the queso. 104 00:03:52,666 --> 00:03:55,300 That's an appetizer for our whole family, everybody enjoys it. 105 00:03:55,302 --> 00:03:58,870 -What are we making first? -Just the basic rub for our pork shoulders. 106 00:03:58,872 --> 00:04:01,807 Salt in first, pepper, brown sugar. 107 00:04:01,809 --> 00:04:02,941 The emphasis on the "brown". 108 00:04:02,943 --> 00:04:05,744 Paprika, onion batter, granulated garlic. 109 00:04:05,812 --> 00:04:07,179 -Dry rub it? -Let's go to the smoker. 110 00:04:07,181 --> 00:04:09,848 [Guy] 225, and we smoke 18 hours. 111 00:04:09,850 --> 00:04:11,249 [Jesse] Shred it up. 112 00:04:11,251 --> 00:04:13,051 -All right, what are we making? -This is our house-made queso. 113 00:04:13,120 --> 00:04:14,286 [Jesse] Heavy cream. 114 00:04:14,288 --> 00:04:15,621 Emphasis on the "heavy". 115 00:04:15,689 --> 00:04:17,322 [Jesse] Easy-melt cheese. 116 00:04:17,324 --> 00:04:18,924 Pepper Jack, little Swiss. 117 00:04:18,926 --> 00:04:19,992 [Guy] And that's it. 118 00:04:20,127 --> 00:04:21,893 [Jesse] Now we're gonna make our barbecue sauce. 119 00:04:21,895 --> 00:04:24,029 [stammers] Good old molasses. 120 00:04:24,097 --> 00:04:26,331 -Guh-guh-guh-guh-guh... -Good old molasses. 121 00:04:26,333 --> 00:04:27,933 [Jesse] Honey, brown sugar, 122 00:04:27,935 --> 00:04:29,067 yellow mustard. 123 00:04:29,136 --> 00:04:30,402 Apple cider vinegar. 124 00:04:30,404 --> 00:04:32,104 -Worcester. -Worcester sauce. 125 00:04:32,106 --> 00:04:33,605 -[Jesse] Dark rum. -[Guy] Yes. 126 00:04:33,674 --> 00:04:35,440 Black pepper, dark chili powder. 127 00:04:35,442 --> 00:04:36,608 Kitchen sink is next. 128 00:04:36,677 --> 00:04:37,743 Clove. 129 00:04:37,745 --> 00:04:39,211 Allspice, liquid smoke. 130 00:04:39,279 --> 00:04:41,880 [Jesse] That base cooks down, then we add that ketchup. 131 00:04:41,882 --> 00:04:43,882 -That's our sweet and smoky barbecue, right there. -Okay. 132 00:04:43,950 --> 00:04:46,351 -We're gonna do our hot buffalo. -Again on the flat top. 133 00:04:46,353 --> 00:04:48,053 [Jesse] Two pounds butter in there, cayenne, 134 00:04:48,055 --> 00:04:49,988 -ghost chili powder. -[Guy whistles] 135 00:04:49,990 --> 00:04:54,026 Celery salt, paprika, crushed red pepper, hot sauce. 136 00:04:54,028 --> 00:04:56,094 Once you're cooked that, we'll mix 'em together 137 00:04:56,163 --> 00:04:58,230 for the sauce for the Barnchos. 138 00:04:58,298 --> 00:04:59,598 [Guy] All right, let's talk about these. 139 00:04:59,667 --> 00:05:01,366 [crunches loudly] 140 00:05:01,368 --> 00:05:03,135 Those are some of the crunchiest potato chips 141 00:05:03,137 --> 00:05:04,069 I've ever had in my life. 142 00:05:04,071 --> 00:05:06,605 How many rinses do they get? 143 00:05:06,673 --> 00:05:10,108 Three, and our brine is ice-cold water, 144 00:05:10,110 --> 00:05:12,177 white distilled vinegar and kosher salt. 145 00:05:12,179 --> 00:05:14,379 Let that rest at least 24 hours, 146 00:05:14,381 --> 00:05:15,614 then we'll fry 'em. 147 00:05:15,649 --> 00:05:17,282 A little seasoning, toss, 148 00:05:17,284 --> 00:05:18,317 that's our base. 149 00:05:18,319 --> 00:05:20,018 Now we're gonna build our Barnchos, 150 00:05:20,054 --> 00:05:23,155 our shredded pork, bacon, hot queso. 151 00:05:23,223 --> 00:05:26,091 I gotta get every chip a little of our pork, 152 00:05:26,093 --> 00:05:27,125 little bit of bacon on top. 153 00:05:27,194 --> 00:05:29,361 Cheese, diced red onion, 154 00:05:29,396 --> 00:05:32,331 little jalapeno, the spicy barbecue. 155 00:05:32,333 --> 00:05:33,365 That's a Barncho. 156 00:05:34,735 --> 00:05:35,967 [crunches loudly] 157 00:05:35,969 --> 00:05:38,603 Dude, the barbecue sauce is awesome. 158 00:05:39,940 --> 00:05:41,840 The cheese sauce, delicious, not too much. 159 00:05:41,842 --> 00:05:43,108 Good smoke on the pork. 160 00:05:43,110 --> 00:05:45,177 Love the big chunks of bacon. 161 00:05:45,179 --> 00:05:47,946 I thought that I was going to find a hole in this. 162 00:05:47,948 --> 00:05:49,181 I can't even make a hole in this. 163 00:05:49,183 --> 00:05:50,816 Got me digging into this thing for a while. 164 00:05:50,818 --> 00:05:53,819 Those are legit. 165 00:05:53,821 --> 00:05:56,254 Shut the front door, back door... Shut the barn door. 166 00:05:56,256 --> 00:05:57,689 Cheese and Barnchos. 167 00:05:57,691 --> 00:05:59,291 The queso's delicious, 168 00:05:59,293 --> 00:06:03,061 and that spicy barbecue sauc adds a little bit of kick in there. 169 00:06:03,130 --> 00:06:06,798 They're not stingy with the meat, so you're always gonna get a good portion. 170 00:06:06,800 --> 00:06:08,633 I don't know that I could finish that with three friends. 171 00:06:08,635 --> 00:06:10,669 I don't think that I could, either. Do you want some? 172 00:06:10,671 --> 00:06:12,838 I'm just coming out of my food coma from when I had 'em. 173 00:06:12,840 --> 00:06:15,240 [man] Chicken Mary Contrary ready for pick-up. 174 00:06:15,242 --> 00:06:18,810 Their chicken, the fries, everything, like, this is the best place, 175 00:06:18,812 --> 00:06:21,813 and I am really happy to be here, 176 00:06:21,849 --> 00:06:26,051 and I'm so proud of the guys who make all the food, and it's really cool. 177 00:06:26,053 --> 00:06:30,756 The best interview of the year on Diners, Drive-Ins and Dives. 178 00:06:30,758 --> 00:06:33,191 It is the spot in there, made barn on. 179 00:06:33,226 --> 00:06:34,159 [Guy] With something as simple as a burger 180 00:06:34,227 --> 00:06:36,361 or the Barnchos, if you're gonna do it, 181 00:06:36,363 --> 00:06:38,997 you gotta do it right from the very beginning elements, and you're doing it. 182 00:06:38,999 --> 00:06:41,266 When you get a real kitchen, 183 00:06:41,268 --> 00:06:44,136 this guy's gonna be dangerous, watch out for Chef Jess. 184 00:06:45,472 --> 00:06:46,805 [Guy] Up next, 185 00:06:46,807 --> 00:06:47,973 we're sticking to Laramie.. 186 00:06:47,975 --> 00:06:49,074 Just had to freshen up. 187 00:06:49,076 --> 00:06:51,643 To hit a righteous vegetarian spot... 188 00:06:51,645 --> 00:06:53,845 Where has this been all my life? 189 00:06:53,847 --> 00:06:55,113 Turning lentils into loaf.. 190 00:06:55,115 --> 00:06:56,982 I get mental for the lentil. 191 00:06:56,984 --> 00:06:59,284 And putting a bomb spin on a banh mi. 192 00:06:59,352 --> 00:07:00,552 Really delicious. 193 00:07:06,660 --> 00:07:07,893 Ever since I've been doing Triple-D, 194 00:07:07,895 --> 00:07:09,895 people have been telling me places I gotta go to. 195 00:07:09,963 --> 00:07:11,830 Gotta do more Thai joints, gotta do more Mexican places 196 00:07:11,832 --> 00:07:14,166 gotta do more pizza joints, more barbecue. 197 00:07:14,234 --> 00:07:17,135 Well, you know what people have been asking for a lot lately? Vegetarian. 198 00:07:17,137 --> 00:07:18,570 I'm here in Laramie, Wyoming, 199 00:07:18,572 --> 00:07:21,139 and if you know about me, about my family, about my sister Morgan, 200 00:07:21,175 --> 00:07:24,309 we love vegetarian food, and this is Sweet Melissa. 201 00:07:26,914 --> 00:07:29,014 Place filling up, get ready to be slammed. 202 00:07:29,016 --> 00:07:31,116 [woman] It doesn't really matter if you're vegetarian or not, 203 00:07:31,184 --> 00:07:32,818 everyone is just very into Sweet Melissa's. 204 00:07:32,820 --> 00:07:34,152 Buffalo cauliflower wings. 205 00:07:34,221 --> 00:07:38,089 Melissa is fabulous at changing cauliflower 206 00:07:38,091 --> 00:07:42,060 or mushroom or black bean into something that just is unique. 207 00:07:42,095 --> 00:07:43,995 [Guy] And for over two decades, 208 00:07:43,997 --> 00:07:48,099 Melissa Murphy and her husba Mark Zieres have turned surviving into thriving 209 00:07:48,135 --> 00:07:50,802 with their restaurant, bar and food truck. 210 00:07:50,804 --> 00:07:54,072 We just thought, "Probably won't make it, but let's give it a try." 211 00:07:54,074 --> 00:07:57,876 You went from "I hope we make it" to 22 years? Congratulations. 212 00:07:57,878 --> 00:07:58,910 -Are you vegetarian? -Yeah. 213 00:07:58,912 --> 00:08:00,946 -Both of you? -No. 214 00:08:00,948 --> 00:08:03,648 I respect the diet, and I eat it at home. 215 00:08:03,650 --> 00:08:04,649 -Right. -And here. 216 00:08:04,717 --> 00:08:07,018 Selling two lentil loaves for table six. 217 00:08:07,087 --> 00:08:09,287 The lentil loaf's amazing, if you didn't know, 218 00:08:09,289 --> 00:08:11,623 you would've thought it was meat loaf. 219 00:08:11,691 --> 00:08:13,158 Doused in ketchup, just like growing up. 220 00:08:13,226 --> 00:08:14,659 It comes with mashed potatoes 221 00:08:14,661 --> 00:08:16,795 and a mushroom gravy. It's delicious. 222 00:08:16,797 --> 00:08:18,163 What's the first dish we're gonna make? 223 00:08:18,165 --> 00:08:19,798 A lentil version of a meat loaf. 224 00:08:19,800 --> 00:08:23,034 -Do you understand that I get mental for the lentil? -Excellent. 225 00:08:23,069 --> 00:08:25,103 The first thing were gonna do is mash some potatoes. 226 00:08:25,105 --> 00:08:27,239 We precooked some Yukon Gold. 227 00:08:27,307 --> 00:08:30,976 Some salt and pepper, almond milk and melted vegan butter. 228 00:08:31,044 --> 00:08:32,310 [Guy] What's our next step? 229 00:08:32,312 --> 00:08:34,379 The mushroom gravy that goes on top of the mashed potatoes, 230 00:08:34,381 --> 00:08:37,082 olive oil and then onions, cremini mushrooms, 231 00:08:37,084 --> 00:08:39,417 black pepper, tamari... 232 00:08:39,419 --> 00:08:41,286 You can have it today, but it's also good tomorrow. 233 00:08:41,354 --> 00:08:44,055 [Melissa] Water that used when we boiled the potatoes. 234 00:08:44,057 --> 00:08:46,825 Thickens it up. You also get the flavor. Ta-da. 235 00:08:46,860 --> 00:08:48,293 [Melissa] Cornstarch slurry. 236 00:08:48,295 --> 00:08:50,929 -It'll tighten up. -Let this cook for about 30 minutes. 237 00:08:50,997 --> 00:08:52,063 Next, we make the meat loaf? 238 00:08:52,065 --> 00:08:53,064 -Yep. -Okay. 239 00:08:53,066 --> 00:08:55,534 [Melissa] Olive oil, onions, potatoes, 240 00:08:55,536 --> 00:08:57,736 minced celery and carrots. 241 00:08:57,804 --> 00:08:58,937 Little garlic powder, 242 00:08:59,005 --> 00:09:01,673 black pepper, sea salt, fresh red chilies, 243 00:09:01,741 --> 00:09:04,276 soaked lentils and our veggie stock. 244 00:09:04,278 --> 00:09:07,412 -[Melissa] It takes about an hour or so for it to cook. -[Guy] Okay. 245 00:09:07,414 --> 00:09:09,781 We're going to do the next step for our lentil loaf. 246 00:09:09,816 --> 00:09:11,917 The lentil mixture we just cooked, 247 00:09:11,952 --> 00:09:16,254 little bit of Tabasco, poultry seasoning, tamari, crackers, 248 00:09:16,289 --> 00:09:17,255 cheddar cheese. 249 00:09:17,257 --> 00:09:18,857 [Guy] That is a fair amount of egg. 250 00:09:18,859 --> 00:09:20,358 -That's how it works out for us. -Okay. 251 00:09:20,360 --> 00:09:21,426 [Melissa] It's going into a loaf pan. 252 00:09:21,428 --> 00:09:22,894 -Ta-da. -Yeah. 253 00:09:22,963 --> 00:09:24,596 -Add a little spray. -Yeah. 254 00:09:25,332 --> 00:09:26,564 Just had to freshen up. 255 00:09:26,733 --> 00:09:29,701 [Melissa] Bake it 350, about an hour and 15 minutes. 256 00:09:29,769 --> 00:09:32,470 -We're gonna slam it outta here. -Okay. 257 00:09:32,472 --> 00:09:35,240 Slice a few slices, crisp it on both sides, 258 00:09:35,242 --> 00:09:36,841 -steam it just a little bit. -Okay. 259 00:09:36,910 --> 00:09:38,843 Mashed potatoes, mushroom gravy. 260 00:09:38,845 --> 00:09:41,646 Top it with some of this tangy tomato sauce. 261 00:09:41,648 --> 00:09:42,814 [Guy] And what's in that tomato sauce? 262 00:09:42,816 --> 00:09:46,251 Ketchup, brown sugar, Tabasco and mustard. 263 00:09:46,319 --> 00:09:49,588 Stick this up in the salamander, just to heat up that sauce. 264 00:09:49,590 --> 00:09:51,056 All right. 265 00:09:53,126 --> 00:09:56,962 [Guy] This, right here, is, like, the most tender, moist meat loaf 266 00:09:57,030 --> 00:09:59,664 you could find, I mean, it's got great texture, it's got great chew. 267 00:09:59,666 --> 00:10:01,800 Love the little bit of crust that you've put on it. 268 00:10:01,802 --> 00:10:02,934 The vegan mashed potatoes 269 00:10:02,936 --> 00:10:05,637 and this mushroom gravy, 270 00:10:05,639 --> 00:10:08,239 what I like is how creamy you're able to get 'em 271 00:10:08,241 --> 00:10:11,576 without the dairy. 272 00:10:11,612 --> 00:10:13,077 And the kicker to the whole thing 273 00:10:13,079 --> 00:10:17,048 is the ketchup brown sugar mustard Tabasco sauce. Really delicious. 274 00:10:17,050 --> 00:10:19,818 Mashed potatoes and gravy going down for the lentil loaf. 275 00:10:19,820 --> 00:10:23,088 I'm a meat eater, and I don't feel like I'm missing that meat at all. 276 00:10:23,090 --> 00:10:25,423 On top of that, she has great mashed potatoes, 277 00:10:25,492 --> 00:10:26,424 it's just to die for. 278 00:10:26,493 --> 00:10:28,259 [man] Seitan gyro going to the plate. 279 00:10:28,261 --> 00:10:30,395 It's the best comfort food restaurant. 280 00:10:30,397 --> 00:10:31,796 -Are you vegetarian? -No. 281 00:10:31,798 --> 00:10:33,898 -[man] No. -No. 282 00:10:33,900 --> 00:10:35,133 Selling the black bean Hula burger. 283 00:10:35,135 --> 00:10:38,036 -It's a really good restaurant-- -Just ha-- 284 00:10:38,038 --> 00:10:39,270 Just happens to serve... [whispers] Yeah. 285 00:10:39,339 --> 00:10:42,073 -Vegetarian food. -You trying to take over the show? 286 00:10:42,075 --> 00:10:44,576 Seitan banh mi sandwich, table three. 287 00:10:44,578 --> 00:10:47,312 Today, I had the seitan bon mi sandwich, which was phenomenal. 288 00:10:47,314 --> 00:10:51,216 They actually make all their seitan in-house, which is delicious. 289 00:10:51,218 --> 00:10:52,917 -What are we gonna do next? -Seitan, 290 00:10:52,919 --> 00:10:55,253 which is sort of a meat substitute made out of wheat. 291 00:10:55,321 --> 00:10:56,921 [Melissa] We're gonna use vegetable stock, 292 00:10:56,923 --> 00:10:59,958 lemon juice, tamari, chopped garlic. 293 00:10:59,960 --> 00:11:02,293 Put it on the stove just to get it warm, 294 00:11:02,329 --> 00:11:04,996 and our dry ingredients are vital wheat gluten. 295 00:11:05,065 --> 00:11:06,865 [Guy] The gluten to make this loaf 296 00:11:06,867 --> 00:11:08,767 -that we're gonna cook and slice... -Yeah. 297 00:11:08,835 --> 00:11:10,969 And then it takes on any flavor you wanna give it, basically. 298 00:11:10,971 --> 00:11:12,604 -Nutritional yeast. -My fave. 299 00:11:12,672 --> 00:11:15,040 [Melissa] Poultry seasoning and onion powder. 300 00:11:15,042 --> 00:11:16,608 -So, as soon as that's warm-- -Yeah. 301 00:11:16,676 --> 00:11:18,943 -[Guy] You stir it in? -Knead it, let it sit there 302 00:11:18,945 --> 00:11:21,046 at least 30 minutes, tie it up with the twine, 303 00:11:21,114 --> 00:11:24,015 then we cook it in veggie stock, water, 304 00:11:24,017 --> 00:11:27,285 dried thyme, bay leaves, tamari. 305 00:11:27,287 --> 00:11:30,121 Cook for about 20 minutes, before we add the seitan. 306 00:11:30,123 --> 00:11:31,423 Cook for about two hours. 307 00:11:31,425 --> 00:11:33,124 -[Guy] Let it cool. -[Melissa] Slice it. 308 00:11:33,126 --> 00:11:34,793 -Next step? -The banh mi sauce. 309 00:11:34,795 --> 00:11:36,360 Veggie stock. 310 00:11:36,362 --> 00:11:39,064 -This is like the home of veggie stock. -Yeah, and the home of tamari. 311 00:11:39,066 --> 00:11:41,733 [Melissa] Sesame oil, minced green onions, 312 00:11:41,801 --> 00:11:43,968 -fresh ginger... -A lot of it. 313 00:11:44,037 --> 00:11:46,571 -[Melissa] Garlic, fresh red chilies. -[Guy] Good start. 314 00:11:48,041 --> 00:11:50,375 -I'll have that on anything. -Yeah. 315 00:11:50,443 --> 00:11:52,043 We're ready to make the pickled vegetables 316 00:11:52,045 --> 00:11:53,244 -to go on the banh mi. -Got it. 317 00:11:53,246 --> 00:11:56,915 Rice wine vinegar, water, sea salt, sugar. 318 00:11:56,917 --> 00:11:59,284 Get a little heat on that, let that all dissolve. 319 00:11:59,319 --> 00:12:01,920 We got onion, carrots, daikon radish, 320 00:12:01,922 --> 00:12:04,122 -jalapeno. -Jalapeno! 321 00:12:04,124 --> 00:12:06,057 -[Guy] Some cucumbers. -[Melissa] The pickling brine we just made. 322 00:12:06,126 --> 00:12:08,293 -And let that set for how long? -Couple of hours, at least. 323 00:12:08,295 --> 00:12:10,895 [Melissa] Butter the bread, put it on the flat top, 324 00:12:10,897 --> 00:12:12,397 put down a little bit of olive oil, 325 00:12:12,399 --> 00:12:13,965 and heat up our seitan. 326 00:12:13,967 --> 00:12:16,101 Once that gets a little bit of crisp on it, 327 00:12:16,136 --> 00:12:17,602 -throw some banh mi sauce on it. -Okay. 328 00:12:17,704 --> 00:12:19,104 -Awesome. -Take a little veggies, 329 00:12:19,106 --> 00:12:22,107 cilantro, vegan Sriracha mayo. 330 00:12:22,142 --> 00:12:25,210 We got black beans and coconut rice, and she's ready to go. 331 00:12:27,714 --> 00:12:29,681 Well, you got a good roll, airy and light in the middle, 332 00:12:29,749 --> 00:12:32,650 so it's not a big, heavy bread sandwich. 333 00:12:32,652 --> 00:12:35,153 The seitan is delicious, and it takes on the flavor really well. 334 00:12:35,155 --> 00:12:38,022 I love the pickled veg, and I'm so glad you have the jalapeno in there, 335 00:12:38,024 --> 00:12:40,024 because it's given it a little bit of that spice. 336 00:12:40,093 --> 00:12:42,260 but in the vegan mayo, it's what you've gotta do. 337 00:12:42,295 --> 00:12:44,229 You need to have fat in here. 338 00:12:45,198 --> 00:12:47,599 But where has this been all my life? 339 00:12:47,667 --> 00:12:49,267 Coconut, white rice and beans? 340 00:12:49,269 --> 00:12:50,769 [Melissa] Yeah, yeah. 341 00:12:50,771 --> 00:12:52,270 That's delicious. 342 00:12:52,272 --> 00:12:54,806 Add in the banh mi sauce to the seitan. 343 00:12:54,808 --> 00:12:57,175 The banh mi sandwich was very delicious, 344 00:12:57,243 --> 00:12:59,077 with the different types of textures and flavors. 345 00:12:59,112 --> 00:13:01,546 Sweet and spicy at the same time. 346 00:13:01,581 --> 00:13:03,181 The seitan is really, really, really good here. 347 00:13:03,183 --> 00:13:06,017 -[man] Sweet potato breather going in the window. -I love to eat here. 348 00:13:06,052 --> 00:13:07,819 The flavor is really what brings us back. 349 00:13:07,821 --> 00:13:09,988 All big flavor-profile items, 350 00:13:10,056 --> 00:13:12,590 and I think you executed them really well. Excellent job. 351 00:13:15,195 --> 00:13:17,262 [Guy] Coming up, a modern Mexican spot, 352 00:13:17,264 --> 00:13:18,830 all the way up in Anchorage 353 00:13:18,832 --> 00:13:21,366 Might be a new technique, I mean, we're in Alaska. 354 00:13:21,368 --> 00:13:23,067 Throwin' in some dynamite duck. 355 00:13:23,069 --> 00:13:23,968 Nice touch. 356 00:13:23,970 --> 00:13:26,137 And off-the-chain chorizo. 357 00:13:26,172 --> 00:13:28,206 You're stepping outside of the comfort zone. 358 00:13:28,208 --> 00:13:29,440 Well done. 359 00:13:31,611 --> 00:13:33,144 [man] Shall we try that one more time? 360 00:13:33,146 --> 00:13:35,880 No, you can pick up the Thursday shift. Can you drive a stick-shift? 361 00:13:35,949 --> 00:13:38,149 -I can, I-- -Seriously, I got a big schedule ahead of me. 362 00:13:38,151 --> 00:13:39,584 -You could just handle it. -I can try it. 363 00:13:42,055 --> 00:13:43,621 Now, when I think of Alaska, 364 00:13:43,623 --> 00:13:45,757 I think of the great outdoor I think great seafood, 365 00:13:45,825 --> 00:13:47,859 I think of the fact that it really gets cold her 366 00:13:47,861 --> 00:13:50,829 but I wouldn't say that I think about Mexican food. 367 00:13:50,831 --> 00:13:52,563 Well, unless you're in downtown Anchorage, 368 00:13:52,565 --> 00:13:54,899 where, I hear, there's a joint that's knockin' out the Mexican food. 369 00:13:54,968 --> 00:13:56,434 This is Tequila 61. 370 00:13:57,137 --> 00:13:59,237 Salmon, three minutes out. 371 00:13:59,305 --> 00:14:00,505 [man] It's not the typical, 372 00:14:00,507 --> 00:14:02,640 sort of, taqueria Mexican food, it is elevated. 373 00:14:02,642 --> 00:14:03,708 Pork chop up. 374 00:14:03,777 --> 00:14:05,777 -[Guy] How do you describe the place? -New age. 375 00:14:05,779 --> 00:14:07,846 So, Mexican, but with a little attitude, 376 00:14:07,881 --> 00:14:09,247 -a little new spin? -A twist, yeah. 377 00:14:09,249 --> 00:14:11,950 [Guy] Importing these new, legit flavors to Anchorage 378 00:14:11,952 --> 00:14:14,719 has been a passion project for owner Jim Letts. 379 00:14:14,721 --> 00:14:17,755 Well, there's restaurants like this in the heart of Mexico, so I want to bring that here. 380 00:14:17,757 --> 00:14:19,457 [Guy] But he didn't have to go far 381 00:14:19,459 --> 00:14:21,693 to get chef Matt Orchard cooking on the concept. 382 00:14:21,761 --> 00:14:23,260 He actually worked here, 383 00:14:23,262 --> 00:14:26,130 and then he put in the application for executive, which was shocking, 384 00:14:26,132 --> 00:14:28,666 we didn't know his capabilities, he kinda hid it from us. 385 00:14:28,668 --> 00:14:30,635 Duck tacos, table 12, runners. 386 00:14:30,703 --> 00:14:32,704 [man] I'd never had a duck taco before, 387 00:14:32,739 --> 00:14:34,772 and my wife said I should try 'em and, you know, 388 00:14:34,841 --> 00:14:36,741 -"I don't like duck taco, come on." -Exactly. 389 00:14:36,743 --> 00:14:39,944 -Just give me some corn salad. -But one bite changed my mind. 390 00:14:39,946 --> 00:14:42,747 The richness and the freshness is just incredible. 391 00:14:42,815 --> 00:14:45,083 -What's today's menu? -Today, we're gonna do the duck confit. 392 00:14:45,151 --> 00:14:46,885 -[Guy] Okay. -[Matt] Some salt, thyme. 393 00:14:46,887 --> 00:14:48,485 -And the... -Leg quarters. 394 00:14:48,487 --> 00:14:51,122 -[Guy] Quarters of the ducks. -[Matt] Let it sit for about 12 to 24 hours. 395 00:14:51,157 --> 00:14:53,091 So, now we got the duck rinsed. 396 00:14:53,093 --> 00:14:54,259 [Guy] Into the duck fat. 397 00:14:54,261 --> 00:14:55,760 [Matt] We'll throw it in the oven 398 00:14:55,828 --> 00:14:57,896 and let that bad boy go for about three hours. 399 00:14:57,898 --> 00:14:59,264 -What's up next? -The Macha sauce 400 00:14:59,266 --> 00:15:01,132 -and the blueberry Macha sauce. -Okay. 401 00:15:01,167 --> 00:15:03,735 [Matt] Oil. Gonna roast off some garlic. 402 00:15:03,803 --> 00:15:05,503 -Do we want heat on that, Chef? -Yes, we do. 403 00:15:05,505 --> 00:15:08,039 -Good call, I was just seeing if you were paying attention. -Yeah, no, I'm here. 404 00:15:08,041 --> 00:15:10,942 I've just never seen this get roasted without the burner on. 405 00:15:11,010 --> 00:15:13,645 -[laughs] -Might be a new technique, I mean, we're in Alaska. 406 00:15:13,647 --> 00:15:15,780 [Matt] Gonna toast some peanuts, add some sesame seeds. 407 00:15:15,782 --> 00:15:17,482 let those get a little toasty. 408 00:15:17,517 --> 00:15:19,284 So, now I'm gonna get my oil in there. 409 00:15:19,319 --> 00:15:20,919 [Guy] Peanuts and sesame seeds, 410 00:15:20,921 --> 00:15:22,253 Chile de Arbol and the pasilla. 411 00:15:22,255 --> 00:15:23,054 [Matt] Salt. 412 00:15:23,056 --> 00:15:25,156 When this settles nice and smooth, 413 00:15:25,158 --> 00:15:27,258 save some of that for reheating, and then we'll add the blueberries, 414 00:15:27,260 --> 00:15:28,626 and that'll be a finishing sauce. 415 00:15:28,662 --> 00:15:30,328 [Guy] Pull the duck out, let it cool, shred it, 416 00:15:30,330 --> 00:15:32,263 -reheat it with the Macha sauce. -Yep. 417 00:15:32,332 --> 00:15:33,898 We're making the guacamole now, 418 00:15:33,900 --> 00:15:35,767 -[Guy] Okay. -[Matt] so we mashed up our avocados, 419 00:15:35,835 --> 00:15:38,836 onion powder, garlic powder, pepper, the salt. 420 00:15:38,838 --> 00:15:39,938 What are we doing over here, Chef? 421 00:15:39,940 --> 00:15:42,006 We're gonna blend up seasoning here. 422 00:15:42,008 --> 00:15:45,476 Some lemon juice, jalapeno, cilantro, salt and pepper. 423 00:15:46,179 --> 00:15:47,845 That, along with the pico de gallo. 424 00:15:47,881 --> 00:15:50,081 [Matt] We have one more thing, the red pickled onions. 425 00:15:50,083 --> 00:15:52,717 -[Guy] How are we doing those? -[Matt] We're gonna take some vinegar, some water, 426 00:15:52,785 --> 00:15:54,986 -oregano, some bay leaf, boil that up. -[Guy] Regular pickle. 427 00:15:54,988 --> 00:15:56,754 -Time to plate. -[Matt] Some duck on there. 428 00:15:56,756 --> 00:15:59,290 -That's a lot. -The blueberry sauce, 429 00:15:59,292 --> 00:16:03,428 fresh guac, pickled onions, cilantro. Duck confit tacos. 430 00:16:03,930 --> 00:16:04,963 Well done. 431 00:16:08,101 --> 00:16:10,101 [timer ticking] 432 00:16:12,105 --> 00:16:13,604 -Funny joke I missed? -Yeah. 433 00:16:13,640 --> 00:16:14,839 Go on, tell me, I like a good joke. 434 00:16:14,841 --> 00:16:17,075 Uh, I've just been nervous all day. 435 00:16:17,077 --> 00:16:19,243 -And I just made it worse, right? -Yeah, yeah, thanks. 436 00:16:19,245 --> 00:16:23,047 It's when he doesn't say anything, he takes a few bites, "Ha ha." 437 00:16:23,116 --> 00:16:25,283 [Guy] So, I tell people that what is on the menu 438 00:16:25,285 --> 00:16:27,018 and the way it's prepared by the chef. 439 00:16:28,788 --> 00:16:29,887 That's how you should eat it. 440 00:16:29,889 --> 00:16:31,422 If you changed anything on this, 441 00:16:31,424 --> 00:16:32,957 you'd be getting a taco, 442 00:16:32,993 --> 00:16:35,193 -some type of meat. -Yeah. 443 00:16:35,195 --> 00:16:36,728 A little bit of heat, some tortilla, 444 00:16:36,730 --> 00:16:38,296 but you get the richness of the duck, 445 00:16:38,298 --> 00:16:40,765 a little bit of the heat from that Chile de Arbol 446 00:16:40,767 --> 00:16:43,267 and that pasilla sauce that you made with the roasted garlic. 447 00:16:43,336 --> 00:16:46,204 [Guy] Then you get the kiss of the sweet from the blueberry, 448 00:16:46,206 --> 00:16:49,774 and that, right there, creates this great juxt of the sweet and the heat, 449 00:16:49,809 --> 00:16:51,876 then you cool off with some of the guac, 450 00:16:51,878 --> 00:16:54,078 and then, just when you think that you have the whole party, 451 00:16:54,080 --> 00:16:55,780 you get the sting from the onion. 452 00:16:55,782 --> 00:16:56,614 It's a dynamite taco. 453 00:16:56,682 --> 00:16:58,015 -Well done, Chef. -Thank you. 454 00:16:58,017 --> 00:16:59,984 -I'm actually gonna take one more bite. -[Matt chuckles] 455 00:17:00,086 --> 00:17:01,819 Duck tacos. 456 00:17:01,821 --> 00:17:04,022 It's a little saltiness, but the duck is fantastic. 457 00:17:04,024 --> 00:17:06,224 They're great. I love the blueberry salsa, 458 00:17:06,292 --> 00:17:08,826 -I love the Chile de Arbol. -Which you can't say every day, 459 00:17:08,828 --> 00:17:10,194 -"That I love blueberry salsa." -You can't. 460 00:17:10,196 --> 00:17:12,697 Got two tequilas for you guys. 461 00:17:12,765 --> 00:17:13,831 Why do we call it Tequila 61? 462 00:17:13,833 --> 00:17:16,334 Anchorage, where we're located, latitude 61. 463 00:17:16,336 --> 00:17:19,170 [woman] Just having a good cocktail with your tacos, 464 00:17:19,238 --> 00:17:21,339 and you eat them with your chorizo empanadas, 465 00:17:21,341 --> 00:17:22,607 you can't go wrong with it. 466 00:17:22,642 --> 00:17:24,108 Chorizo empanadas. 467 00:17:24,177 --> 00:17:25,209 [man] These aren't normal empanadas. 468 00:17:25,211 --> 00:17:29,414 The chorizo is an amazing bounty of flavor. 469 00:17:29,416 --> 00:17:30,915 [woman] It just melts in your mouth, 470 00:17:30,983 --> 00:17:32,250 it's so delicious. 471 00:17:32,252 --> 00:17:33,184 [Guy] We'll make empanadas next. 472 00:17:33,252 --> 00:17:34,452 -All right. -See you in a bit. 473 00:17:41,761 --> 00:17:43,161 Welcome back. Triple-D, hangin' out 474 00:17:43,163 --> 00:17:45,897 in Anchorage, Alaska. We're at Tequila 61. 475 00:17:45,899 --> 00:17:47,899 I think Tequila 61 is really unique, 476 00:17:47,901 --> 00:17:51,102 because the flavor profiles and just the ingredients they use, 477 00:17:51,104 --> 00:17:54,105 and they really try and infu Alaskan ingredients 478 00:17:54,173 --> 00:17:55,973 and do something totally different. 479 00:17:56,042 --> 00:17:58,409 She's never been on TV. 480 00:17:58,411 --> 00:18:01,879 Probably a local broadcaster, part of the anchor desk. 481 00:18:01,881 --> 00:18:03,614 Chorizo empanadas. 482 00:18:03,650 --> 00:18:04,649 [man] I love the empanadas. 483 00:18:04,651 --> 00:18:06,150 I lived in Argentina for a few years. 484 00:18:06,152 --> 00:18:08,119 -And you think they're hitting it? -Absolutely. 485 00:18:08,187 --> 00:18:09,854 [man] Crispy, light crust, 486 00:18:09,922 --> 00:18:12,090 smooth potato in there, nice chorizo, 487 00:18:12,158 --> 00:18:13,758 and dipping sauces are the best. 488 00:18:13,760 --> 00:18:14,859 Now we're on the empanadas. 489 00:18:14,961 --> 00:18:17,095 [Matt] We're gonna get some butter and garlic going. 490 00:18:17,097 --> 00:18:18,696 Tell me the story on the chorizo, here. 491 00:18:18,698 --> 00:18:20,865 -Spanish pork chorizo. -Okay. Is it cased? 492 00:18:20,933 --> 00:18:23,000 No, it's like a chub, like a hamburger, almost. 493 00:18:23,002 --> 00:18:24,602 -Like a chub. -[laughs] 494 00:18:24,604 --> 00:18:27,805 -Is that a real culinary term? -I don't think so, I just made it up. [laughs] 495 00:18:27,807 --> 00:18:29,640 [Matt] We're gonna add some heavy cream to that. 496 00:18:29,642 --> 00:18:32,276 We boil off some potatoes, put some cream in there, 497 00:18:32,345 --> 00:18:34,112 -mash these up. -Okay. 498 00:18:34,114 --> 00:18:35,213 [Matt] Salt, black pepper, 499 00:18:35,215 --> 00:18:36,147 -Oaxaca cheese-- -How much? 500 00:18:36,215 --> 00:18:37,915 [Matt] About half of it. 501 00:18:37,917 --> 00:18:40,017 -That should do it. -Here we go. 502 00:18:40,019 --> 00:18:42,353 Come on down and try 'em tonight, folks, they're extra cheesy. 503 00:18:42,355 --> 00:18:43,020 [Matt] The chorizo... 504 00:18:43,022 --> 00:18:44,354 Comes in as a chub. 505 00:18:44,356 --> 00:18:47,024 -[laughs] -It's an Alaskan culinary term you wouldn't know. 506 00:18:47,026 --> 00:18:48,926 -[Guy] And how much cilantro? -Let's do the whole thing. 507 00:18:48,928 --> 00:18:49,861 Livin' on the edge. 508 00:18:49,863 --> 00:18:51,262 Now the empanada dough? 509 00:18:51,264 --> 00:18:53,798 Flour, salt, couple of eggs thrown in there, 510 00:18:53,833 --> 00:18:55,299 -brown butter. -Nice touch. 511 00:18:55,301 --> 00:18:57,034 [Guy] Let this mix for about ten minutes. 512 00:18:57,103 --> 00:18:58,269 -Correct. -Bring it out, let it rest? 513 00:18:58,337 --> 00:18:59,303 -[Matt] Yep. -[Guy] Okay. 514 00:18:59,305 --> 00:19:00,738 And then start building some empanadas. 515 00:19:00,740 --> 00:19:02,240 [Matt] Flour on the flat top here. 516 00:19:02,308 --> 00:19:03,841 That's not a flat top, Chef, that's just a table. 517 00:19:03,843 --> 00:19:05,309 -It's a cold flat top. -[laughs] 518 00:19:05,378 --> 00:19:07,778 [Matt] We'll go and punch 'em out, wet 'em all down, 519 00:19:07,780 --> 00:19:09,914 get my stuffing, and we'll roll it over. 520 00:19:09,916 --> 00:19:12,083 And do we have a cool little crimp and fold we do? 521 00:19:12,085 --> 00:19:13,985 [Matt] We just do it by hand with the fork. 522 00:19:13,987 --> 00:19:15,653 That's forkin' crazy. 523 00:19:15,655 --> 00:19:16,787 [Guy] Get 'em in the fryer, 524 00:19:16,889 --> 00:19:18,656 and while we're doing that, we're gonna make the... 525 00:19:18,658 --> 00:19:20,158 -The avocado empanada sauce. -Hit it. 526 00:19:20,160 --> 00:19:22,260 Lemon juice, garlic goin' in. 527 00:19:22,328 --> 00:19:25,263 -Cilantro. -Serrano chili, salt. 528 00:19:25,331 --> 00:19:29,300 All right. Avocados, heavy cream, get the sour cream in there. 529 00:19:29,335 --> 00:19:31,002 And then your concoction. 530 00:19:31,004 --> 00:19:32,436 [Matt] Whip it up. 531 00:19:33,039 --> 00:19:34,705 -Oh, I'll take that to go. -Yeah. 532 00:19:34,707 --> 00:19:37,608 -I'll see you, Chef. -Fried, golden empanadas. 533 00:19:37,677 --> 00:19:41,312 We got our avocado empanada sauce, and we got a chipotle aioli. 534 00:19:41,314 --> 00:19:43,014 I love that you go... 535 00:19:43,850 --> 00:19:46,017 to all that effort to make that dough. 536 00:19:48,254 --> 00:19:51,923 Nice and light and flaky, good amount of cheese, 537 00:19:51,925 --> 00:19:53,424 and creaminess 'cause of that potato. 538 00:19:54,227 --> 00:19:56,394 The guac sauce is spot-on, 539 00:19:56,396 --> 00:19:59,163 and this chipotle aioli got a nice little bit of heat. 540 00:19:59,165 --> 00:20:00,798 -Well done, my friend. -Thank you. 541 00:20:00,800 --> 00:20:01,799 -Well done. -Thank you very much. 542 00:20:01,801 --> 00:20:03,234 [calling] Chorizo empanadas. 543 00:20:03,236 --> 00:20:06,904 I love the empanadas, the potatoes and the meat inside of it. 544 00:20:06,973 --> 00:20:08,439 It has a nice little spice to it. 545 00:20:08,441 --> 00:20:10,173 [woman] The avocado dipping sauce is light, 546 00:20:10,175 --> 00:20:14,812 I think it really, kind of, cuts through the richness of the empanada really well. 547 00:20:14,814 --> 00:20:17,215 [Matt calling] I got a chicken, I got a goat cheese ball. 548 00:20:17,250 --> 00:20:18,950 This brings something fresh to Anchorage. 549 00:20:18,985 --> 00:20:20,851 Yeah, it's delicious. 550 00:20:20,853 --> 00:20:22,787 We are as far away from Mexico as I've probably ever been 551 00:20:22,789 --> 00:20:24,188 and had Mexican food. 552 00:20:24,257 --> 00:20:25,890 You're stepping outside of the comfort zone, 553 00:20:25,892 --> 00:20:28,292 and I think that when peopl come up to Anchorage, 554 00:20:28,294 --> 00:20:29,961 they should definitely stop and give it a shot. 555 00:20:30,029 --> 00:20:32,296 -I appreciate you, thank you. -Watch out for this guy. 556 00:20:34,133 --> 00:20:35,533 So, that's it for this road trip, 557 00:20:35,535 --> 00:20:38,369 but don't you worry, there's funky joints all over this country, 558 00:20:38,437 --> 00:20:40,271 and I'll be looking for you next time on... 559 00:20:40,339 --> 00:20:42,974 Diners, Drive-Ins and Dives 560 00:20:42,976 --> 00:20:44,609 You know who that guy looks like? 561 00:20:44,677 --> 00:20:48,946 He's my dad, and he played for U-Dub for three years, 562 00:20:48,948 --> 00:20:51,048 and he's, like, the best dad, 563 00:20:51,050 --> 00:20:54,719 and he teaches me football, and it's really cool. 564 00:20:54,754 --> 00:20:58,155 [all laughing] 565 00:20:58,224 --> 00:20:59,991 You are the best hype man out of the group.