1 00:00:01,602 --> 00:00:03,068 Hey, I'm Guy Fieri. And you know what I need? 2 00:00:03,070 --> 00:00:06,004 I need you riding shotgun. I'm on my way to Flavortown! 3 00:00:06,006 --> 00:00:08,674 This is "Diners, Drive-Ins and Dives." 4 00:00:08,676 --> 00:00:09,874 This trip... 5 00:00:09,876 --> 00:00:11,810 I feel like I walked into a fiesta. 6 00:00:11,812 --> 00:00:13,545 That's because we're cruising the states 7 00:00:13,547 --> 00:00:14,947 for some south of the border. 8 00:00:14,949 --> 00:00:16,214 My mouth is watering. 9 00:00:16,216 --> 00:00:17,749 From Florida to California... 10 00:00:17,751 --> 00:00:18,683 Authentic, baby. 11 00:00:18,685 --> 00:00:20,219 ...Southwest to Midwest... 12 00:00:20,221 --> 00:00:21,286 That's money. 13 00:00:21,288 --> 00:00:23,088 ...we've got tacos and tamales... 14 00:00:23,090 --> 00:00:25,690 If there was a county in Flavortown named tamale, 15 00:00:25,692 --> 00:00:26,892 that would be it. 16 00:00:26,894 --> 00:00:28,226 ...al pastor and posole... 17 00:00:28,228 --> 00:00:29,828 You're gonna love this. 18 00:00:29,830 --> 00:00:31,163 ...all the favorites... 19 00:00:31,165 --> 00:00:32,564 But I've got to tell you, chef, it is delicious. 20 00:00:32,566 --> 00:00:34,233 ...plus some new discoveries. 21 00:00:34,235 --> 00:00:36,635 Never seen it. I've been eating Mexican food all my life. 22 00:00:36,637 --> 00:00:40,572 So get ready for this full hour of Mexican to the max. 23 00:00:40,574 --> 00:00:41,707 Oh, that's fantastic. 24 00:00:41,709 --> 00:00:42,908 That's all right here, 25 00:00:42,910 --> 00:00:46,111 right now on "Diners, Drive-Ins and Dives." 26 00:00:46,113 --> 00:00:55,386 ♪♪ 27 00:00:55,388 --> 00:00:59,991 ♪♪ 28 00:00:59,993 --> 00:01:02,127 So I'm here in Richfield, Minnesota, 29 00:01:02,129 --> 00:01:04,729 about 10 minutes from downtown Minneapolis. 30 00:01:04,731 --> 00:01:06,198 Now, this is a great place to come to. 31 00:01:06,200 --> 00:01:08,734 One, a bunch of my "Triple D" crew lives here. 32 00:01:08,736 --> 00:01:11,402 Two, they have got an eclectic mix of restaurants. 33 00:01:11,404 --> 00:01:14,606 But I got to be honest with you, when my crew tells me 34 00:01:14,608 --> 00:01:17,742 they've got a real-deal Mexican joint in Minnesota, 35 00:01:17,744 --> 00:01:19,677 you know I got to check it out. 36 00:01:19,679 --> 00:01:20,913 This is Andale. 37 00:01:23,284 --> 00:01:25,217 You can't get this kind of authentic Mexican 38 00:01:25,219 --> 00:01:26,484 anywhere in the Twin Cities. 39 00:01:26,486 --> 00:01:27,685 RANGEL: Sopa de mariscos. 40 00:01:27,687 --> 00:01:30,355 It's like walking into a little cafe in Mexico. 41 00:01:30,357 --> 00:01:32,958 FIERI: And much more because when Fernando Mellado 42 00:01:32,960 --> 00:01:36,161 and Jorge Rangel opened in 2011, 43 00:01:36,163 --> 00:01:38,497 they went for, pardon the expression, 44 00:01:38,499 --> 00:01:40,165 the whole enchilada. 45 00:01:40,167 --> 00:01:41,833 One side is full-blown restaurant... 46 00:01:41,835 --> 00:01:43,502 -Right. -...and, I mean, huge menu. 47 00:01:43,504 --> 00:01:45,837 The other side is market. You got a butcher shop. 48 00:01:45,839 --> 00:01:47,639 You have a bakery. -Right, right. 49 00:01:47,641 --> 00:01:49,774 We get a lot of people coming in here for the restaurant 50 00:01:49,776 --> 00:01:51,376 and then come and explore the market. 51 00:01:51,378 --> 00:01:53,312 So that's a big deal. 52 00:01:53,314 --> 00:01:55,113 MAN: You can come every meal 53 00:01:55,115 --> 00:01:56,648 and go right next door and get some groceries, 54 00:01:56,650 --> 00:01:59,384 go home and try and re-create your own meal. 55 00:01:59,386 --> 00:02:00,852 RANGEL: Three tacos pastor. 56 00:02:00,854 --> 00:02:03,788 The al pastor tacos are like getting street tacos. 57 00:02:03,790 --> 00:02:06,391 They're super fresh with the nice cilantro taste 58 00:02:06,393 --> 00:02:07,725 and the crispy onions. 59 00:02:07,727 --> 00:02:08,927 What are we into now? 60 00:02:08,929 --> 00:02:10,529 We're gonna make the al pastor sauce for the tacos. 61 00:02:10,531 --> 00:02:11,863 Got it. 62 00:02:11,865 --> 00:02:14,199 We're gonna start with a guajillo pepper, 63 00:02:14,201 --> 00:02:16,534 orange juice, lime juice, cumin, 64 00:02:16,536 --> 00:02:18,737 black pepper, bay leaves, oregano. 65 00:02:18,739 --> 00:02:21,873 Mexican oregano is nice, big, super-bold flavor. 66 00:02:21,875 --> 00:02:23,141 Achiote. 67 00:02:23,143 --> 00:02:25,344 This is the annatto seed that's made into a paste, 68 00:02:25,346 --> 00:02:26,411 but there's also flavors in this. 69 00:02:26,413 --> 00:02:27,479 Okay. 70 00:02:27,481 --> 00:02:30,348 Garlic, onions, salt, white vinegar. 71 00:02:30,350 --> 00:02:33,351 And then, we use the big blender right here. 72 00:02:33,353 --> 00:02:34,486 Don't get this on me. 73 00:02:34,488 --> 00:02:36,088 I only have one Spiritual Gangster shirt. 74 00:02:36,090 --> 00:02:39,358 Okay. So we take the sliced pork. 75 00:02:39,360 --> 00:02:40,825 We put it in there, and how long will it marinate? 76 00:02:40,827 --> 00:02:42,627 -For 24 hours. -Next up? 77 00:02:42,629 --> 00:02:44,696 We're gonna do the salsa verde right here. 78 00:02:44,698 --> 00:02:46,165 We have the boiled jalapeños, 79 00:02:46,167 --> 00:02:49,234 garlic, the onions, the salt, 80 00:02:49,236 --> 00:02:52,303 avocados and use the immersion blender. 81 00:02:52,305 --> 00:02:53,972 Go ahead and start pouring the oil. Slow. 82 00:02:53,974 --> 00:02:57,643 How is that? 83 00:02:58,779 --> 00:03:01,313 That's fantastic. 84 00:03:01,315 --> 00:03:03,448 Next thing we're gonna do, we're gonna make our tacos. 85 00:03:03,450 --> 00:03:05,317 On the flat top, a little bit of oil, 86 00:03:05,319 --> 00:03:06,785 dropped some onions. 87 00:03:06,787 --> 00:03:08,320 -And a little bit of bacon. -A little bit of bacon, too. 88 00:03:08,322 --> 00:03:10,321 Yeah, and pineapple. 89 00:03:10,323 --> 00:03:12,390 All gonna cook together. 90 00:03:12,392 --> 00:03:13,858 We do, like, a double tortilla. 91 00:03:13,860 --> 00:03:14,859 How many do I get, 12? 92 00:03:14,861 --> 00:03:16,528 -Three. Three. -Three. 93 00:03:16,530 --> 00:03:17,930 -Three works for me. -Okay. 94 00:03:17,932 --> 00:03:19,798 So we got the al pastor tacos. 95 00:03:19,800 --> 00:03:21,066 Okay. 96 00:03:21,068 --> 00:03:24,202 Cilantro, onions... 97 00:03:24,204 --> 00:03:26,271 a little lime juice. -Okay. 98 00:03:26,273 --> 00:03:28,207 Here is the avocado salsa that we made. 99 00:03:28,209 --> 00:03:30,942 ♪♪ 100 00:03:30,944 --> 00:03:32,344 Let's see what you think. 101 00:03:32,346 --> 00:03:36,014 ♪♪ 102 00:03:36,016 --> 00:03:38,683 There is no way we're in Minnesota, 103 00:03:38,685 --> 00:03:39,885 no way. 104 00:03:39,887 --> 00:03:41,219 The meat, perfectly marinated. 105 00:03:41,221 --> 00:03:43,622 It's got a nice crisp to it, right amount of onion. 106 00:03:43,624 --> 00:03:45,023 Tortillas are charred. 107 00:03:45,025 --> 00:03:47,426 The salsa is outstanding. 108 00:03:47,428 --> 00:03:49,494 -You're making me hungry. -I'm gonna tell you what. 109 00:03:49,496 --> 00:03:52,431 The way you cook, the discipline, scratch-made... 110 00:03:52,433 --> 00:03:53,898 I mean, they scratch-make just everything. 111 00:03:53,900 --> 00:03:54,900 Outstanding, Chef. -Thank you. 112 00:03:54,902 --> 00:03:55,968 -Nice job, buddy. -Thank you. 113 00:03:55,970 --> 00:03:58,103 -Wow. -The pork had lots of flavor. 114 00:03:58,105 --> 00:03:59,972 It's really tender and juicy. 115 00:03:59,974 --> 00:04:02,040 The salsa verde had a lot of kick to it 116 00:04:02,042 --> 00:04:03,241 from the jalapeños. 117 00:04:03,243 --> 00:04:04,309 MAN #2: Everything they make here is fresh. 118 00:04:04,311 --> 00:04:05,644 I mean, they have their own butcher here. 119 00:04:05,646 --> 00:04:08,247 They process their own meat. -Torta ranchera. 120 00:04:08,249 --> 00:04:10,515 MAN #3: Well, there's obviously some very knowledgeable people 121 00:04:10,517 --> 00:04:13,051 who prepare this food because it's done very well. 122 00:04:13,053 --> 00:04:15,921 FIERI: So well that my Minnesota-based crew 123 00:04:15,923 --> 00:04:18,323 gives it huge props. 124 00:04:18,325 --> 00:04:20,192 We get off the plane in Minneapolis 125 00:04:20,194 --> 00:04:21,459 and head straight here 126 00:04:21,461 --> 00:04:23,128 because it's the taste of home for us. 127 00:04:23,130 --> 00:04:24,463 It's just like the tacos 128 00:04:24,465 --> 00:04:25,597 we had when we were all down in Mexico together. 129 00:04:25,599 --> 00:04:27,732 The al pastor, off the hook, 130 00:04:27,734 --> 00:04:29,401 and now we're making... -The carnitas. 131 00:04:29,403 --> 00:04:31,269 We're making carnitas for tamales, 132 00:04:31,271 --> 00:04:33,271 and the hood is on because this is smoking. 133 00:04:33,273 --> 00:04:35,340 This is hot, and you've got to have this cauldron 134 00:04:35,342 --> 00:04:36,674 to make this happen. 135 00:04:36,676 --> 00:04:39,077 We're gonna start with curing the meat. 136 00:04:39,079 --> 00:04:40,945 And what kind of fat are we using? 137 00:04:40,947 --> 00:04:42,547 -Lard. -We're using lard. 138 00:04:42,549 --> 00:04:44,282 So now we've seared it all off. 139 00:04:44,284 --> 00:04:45,283 Cola. 140 00:04:45,285 --> 00:04:48,687 You got to do a little cola, you know why? 141 00:04:48,689 --> 00:04:49,887 Color. 142 00:04:49,889 --> 00:04:53,624 Cinnamon, oranges and salt. 143 00:04:53,626 --> 00:04:56,361 We're gonna put the pork stomachs in there. 144 00:04:56,363 --> 00:04:58,363 Boy, I hope they're not out of pork stomach today, 145 00:04:58,365 --> 00:05:00,032 when I go to Andale. 146 00:05:00,034 --> 00:05:03,368 We're gonna cover it with the pork skin. 147 00:05:03,370 --> 00:05:04,969 -More lard. -Yeah. 148 00:05:04,971 --> 00:05:06,571 Yeah, this is awesome. 149 00:05:06,573 --> 00:05:08,039 A hot tub of pig. -Okay. 150 00:05:08,041 --> 00:05:12,577 And we're gonna let it cook for 6 hours. 151 00:05:12,579 --> 00:05:14,780 How often do you make this much carnitas? 152 00:05:14,782 --> 00:05:16,848 -We make every day. -Every day, this much? 153 00:05:16,850 --> 00:05:19,985 Every day, this much, yes. 154 00:05:19,987 --> 00:05:21,319 The carnitas are ready. 155 00:05:21,321 --> 00:05:23,255 Now we're gonna pull them and shred them. 156 00:05:23,257 --> 00:05:24,522 We've got the masa. 157 00:05:24,524 --> 00:05:25,790 And what is the red in the masa? 158 00:05:25,792 --> 00:05:27,859 -Guajillo pepper sauce. -The masa is hot. 159 00:05:27,861 --> 00:05:29,260 It's almost cooked. -Halfway. 160 00:05:29,262 --> 00:05:30,862 Is that how it's made where you're from in Mexico? 161 00:05:30,864 --> 00:05:32,330 -That's the way we do it. -You do it hot. 162 00:05:32,332 --> 00:05:33,532 Yeah. 163 00:05:33,534 --> 00:05:34,866 I'm telling you, I learn something new every day. 164 00:05:34,868 --> 00:05:36,068 I had to come to Minnesota to learn about 165 00:05:36,070 --> 00:05:38,270 cooking masa halfway. 166 00:05:38,272 --> 00:05:40,805 Wet a corn husk with salty water, 167 00:05:40,807 --> 00:05:44,208 then masa, some of the pork. 168 00:05:44,210 --> 00:05:46,344 -That's a big tamale, boss. -It is, yeah. 169 00:05:46,346 --> 00:05:47,679 How many of these do you make a week? 170 00:05:47,681 --> 00:05:50,482 -Maybe, like, 1,000. -How many people work here? 171 00:05:50,484 --> 00:05:52,884 How long are they gonna steam? 172 00:05:52,886 --> 00:05:53,752 One hour. 173 00:05:53,754 --> 00:05:55,353 Okay. 174 00:05:55,355 --> 00:05:56,488 Look at that. 175 00:05:56,490 --> 00:05:58,623 This isn't my birthday. 176 00:05:58,625 --> 00:06:00,892 All right. I'll try to eat all of them. 177 00:06:00,894 --> 00:06:02,894 And do we serve anything on it or just as you see? 178 00:06:02,896 --> 00:06:05,630 No, just like that. 179 00:06:05,632 --> 00:06:07,165 That's probably one of the most, 180 00:06:07,167 --> 00:06:10,235 if not the most, flavorful tamale I've ever had. 181 00:06:10,237 --> 00:06:11,903 I'm savoring every bite. 182 00:06:11,905 --> 00:06:14,906 Most of the time, the masa has no flavor. 183 00:06:14,908 --> 00:06:16,908 You're waiting to get to the center of the tamale 184 00:06:16,910 --> 00:06:18,510 to get the meat, to get the filling. 185 00:06:18,512 --> 00:06:21,179 Yeah, we give the flavor to the masa and also the meat. 186 00:06:21,181 --> 00:06:22,981 I'm converted. 187 00:06:22,983 --> 00:06:26,852 If there was a county in Flavortown named tamale, 188 00:06:26,854 --> 00:06:30,388 that would be it, man. That is it. 189 00:06:30,390 --> 00:06:32,591 WOMAN: They're moist, very flavorful. 190 00:06:32,593 --> 00:06:34,526 They have the best tamales in the Twin Cities. 191 00:06:34,528 --> 00:06:36,394 The tamales have a very good consistency, 192 00:06:36,396 --> 00:06:37,329 especially the masa. 193 00:06:37,331 --> 00:06:39,598 This is where the "Triple D" crew eats 194 00:06:39,600 --> 00:06:41,466 when they're not shooting "Diners, Drive-Ins and Dives." 195 00:06:41,468 --> 00:06:42,801 This is how often we come here. 196 00:06:42,803 --> 00:06:44,669 We've all filled out these cards probably three or four times. 197 00:06:44,671 --> 00:06:45,737 We have our punch cards. 198 00:06:45,739 --> 00:06:47,205 What do you think makes it so great? 199 00:06:47,207 --> 00:06:50,074 We've been to so many restaurants with you that, 200 00:06:50,076 --> 00:06:52,544 when you find the real deal, you recognize it. 201 00:06:52,546 --> 00:06:55,413 Authentic Mexican food that you don't need a passport for. 202 00:06:55,415 --> 00:06:57,349 This is a great place. It's cheap and fast, 203 00:06:57,351 --> 00:06:58,750 and it's just great food. 204 00:06:58,752 --> 00:07:01,419 -This is just perfect. -You love what you do. 205 00:07:01,421 --> 00:07:03,087 I do, yeah. We have a lot of passion 206 00:07:03,089 --> 00:07:04,289 for what we do, yeah. 207 00:07:04,291 --> 00:07:06,057 Good dude. You got to come down and meet these cats. 208 00:07:06,059 --> 00:07:07,492 We've had a lot of funky joints, 209 00:07:07,494 --> 00:07:12,030 but this right here [whistles] up top. 210 00:07:12,032 --> 00:07:15,100 FIERI: Coming up, a tucked-away spot in Los Angeles... 211 00:07:15,102 --> 00:07:16,301 Oh, my gosh. 212 00:07:16,303 --> 00:07:17,702 ...with dishes so legit... 213 00:07:17,704 --> 00:07:19,037 Off the hook. 214 00:07:19,039 --> 00:07:21,439 ...it's like being right there in the Yucatan. 215 00:07:21,441 --> 00:07:22,874 You learn something new every day, baby. 216 00:07:25,111 --> 00:07:30,781 ♪♪ 217 00:07:30,783 --> 00:07:33,185 I'm here in Los Angeles, just a few blocks from USC, 218 00:07:33,187 --> 00:07:34,785 to check out a funky little joint 219 00:07:34,787 --> 00:07:37,255 that's housed here in the Mercado La Paloma. 220 00:07:37,257 --> 00:07:38,923 It's an economic development building. 221 00:07:38,925 --> 00:07:40,325 Now, they've got a family in here 222 00:07:40,327 --> 00:07:42,994 from the Yucatan that is serving up legit, 223 00:07:42,996 --> 00:07:44,462 real-deal Mexican food 224 00:07:44,464 --> 00:07:45,864 that you probably haven't seen before. 225 00:07:45,866 --> 00:07:49,668 This is Chichén Itzá. 226 00:07:49,670 --> 00:07:51,803 CETINA JR.: Order up, cochinita pibil, table four. 227 00:07:51,805 --> 00:07:53,471 Chichén Itzá's food is amazing. 228 00:07:53,473 --> 00:07:55,674 -For you, sir. -Out of control, man. 229 00:07:55,676 --> 00:07:57,875 -Outrageous. -Full-on flavor explosion. 230 00:07:57,877 --> 00:08:00,078 We've got an order up for table six. 231 00:08:00,080 --> 00:08:02,146 They have taken the Yucatan 232 00:08:02,148 --> 00:08:03,815 and brought the food, 233 00:08:03,817 --> 00:08:07,352 the spices, the taste, the texture here. 234 00:08:07,354 --> 00:08:09,554 FIERI: That's exactly the tradition 235 00:08:09,556 --> 00:08:12,157 Chef Gilberto Cetina Jr. wanted to preserve. 236 00:08:12,159 --> 00:08:13,692 This is the food that I grew up with. 237 00:08:13,694 --> 00:08:16,094 This is what my grandma used to cook. 238 00:08:16,096 --> 00:08:18,563 This is what my mom used to cook growing up in Yucatan. 239 00:08:18,565 --> 00:08:19,564 I love it, man. 240 00:08:19,566 --> 00:08:20,965 And so do his customers 241 00:08:20,967 --> 00:08:23,635 ever since his dad opened the joint in 2001. 242 00:08:23,637 --> 00:08:25,970 This is very labor-intensive food. 243 00:08:25,972 --> 00:08:28,440 You can taste it. -Longaniza asada. 244 00:08:28,442 --> 00:08:32,110 So the longaniza is like a chorizo sausage link. 245 00:08:32,112 --> 00:08:34,112 It's full of flavor. 246 00:08:34,114 --> 00:08:35,247 What are we gonna make? 247 00:08:35,249 --> 00:08:37,582 -The longaniza asada. -Longaniza asada. 248 00:08:37,584 --> 00:08:39,383 Very traditional Yucatan style. 249 00:08:39,385 --> 00:08:41,185 We're gonna start with pork shoulder, 250 00:08:41,187 --> 00:08:44,055 ground fat and ground beef. -Next? 251 00:08:44,057 --> 00:08:49,393 Oregano, garlic powder, clove... 252 00:08:49,395 --> 00:08:52,464 onion, and we're gonna add some vinegar. 253 00:08:52,466 --> 00:08:54,265 Salt and... 254 00:08:54,267 --> 00:08:56,134 -Cumin. -Got it. 255 00:08:56,136 --> 00:08:57,736 Mix this all by hand. 256 00:08:57,738 --> 00:09:00,138 And then we're gonna add the achiote paste. 257 00:09:00,140 --> 00:09:01,740 Oh, oh, oh, hey. 258 00:09:01,742 --> 00:09:03,875 Not going light with that, huh? -About 4 ounces. 259 00:09:03,877 --> 00:09:05,410 This is what gives the great color 260 00:09:05,412 --> 00:09:07,479 to a lot of Latin food. 261 00:09:07,481 --> 00:09:08,880 All right. So the casing goes on. 262 00:09:08,882 --> 00:09:12,150 Natural sheep casing. 263 00:09:12,152 --> 00:09:14,652 Anchor down. -Oh, nice and thin. 264 00:09:14,654 --> 00:09:15,554 Yep. 265 00:09:15,556 --> 00:09:19,491 ♪ Oh-ee-oh, oh-oh ♪ 266 00:09:19,493 --> 00:09:21,426 Perfect. Now we're going to link 'em. 267 00:09:23,430 --> 00:09:24,763 Now, how are we gonna smoke them? 268 00:09:24,765 --> 00:09:27,098 We're gonna hang them on a stainless-steel dowel... 269 00:09:27,100 --> 00:09:28,433 -Okay. -...over embers. 270 00:09:28,435 --> 00:09:29,901 They're gonna sit there overnight. 271 00:09:29,903 --> 00:09:31,235 Little bit of heat, little bit of smoke. 272 00:09:31,237 --> 00:09:32,637 Then we're gonna grill these, 273 00:09:32,639 --> 00:09:36,174 so here's the sausage after being smoked and grilled, 274 00:09:36,176 --> 00:09:38,443 serve it with some tortillas, fire-roasted onions 275 00:09:38,445 --> 00:09:40,044 and then fire-roasted salsa. 276 00:09:40,046 --> 00:09:42,447 So everything on here was cooked on that same grill. 277 00:09:42,449 --> 00:09:44,515 There is nothing about that I don't love. 278 00:09:44,517 --> 00:09:49,520 ♪♪ 279 00:09:49,522 --> 00:09:51,289 It's a Yucatan hot dog. 280 00:09:53,660 --> 00:09:55,327 Little bit of salt, touch of spice, 281 00:09:55,329 --> 00:09:58,329 great meat-to-fat ratio, 282 00:09:58,331 --> 00:10:01,599 definitely get the wood and the smoke. 283 00:10:01,601 --> 00:10:03,668 That's fantastic. -Thank you. 284 00:10:03,670 --> 00:10:05,070 Longaniza asada. 285 00:10:05,072 --> 00:10:07,339 This is excellent. 286 00:10:07,341 --> 00:10:09,874 Just intense flavor, something different 287 00:10:09,876 --> 00:10:12,210 like I've never had before. -Panuchos. 288 00:10:12,212 --> 00:10:14,412 Super authentic, really authentic. 289 00:10:14,414 --> 00:10:15,746 -We're half-Hispanic. -Yeah. 290 00:10:15,748 --> 00:10:17,549 So this tastes just like my grandma makes. 291 00:10:17,551 --> 00:10:19,684 I love it. 292 00:10:19,686 --> 00:10:21,620 This is also a great community space. 293 00:10:21,622 --> 00:10:24,355 There's other small, locally owned businesses. 294 00:10:24,357 --> 00:10:27,291 FIERI: All centered around a main eating and hang-out space. 295 00:10:27,293 --> 00:10:28,893 MAN: I come here to be able to spend my dollar 296 00:10:28,895 --> 00:10:31,029 with really awesome mom-and-pop shops, 297 00:10:31,031 --> 00:10:33,164 a lot of really indigenous recipes. 298 00:10:33,166 --> 00:10:34,432 So what's the next dish? 299 00:10:34,434 --> 00:10:36,701 -Panucho. -Panuchos. 300 00:10:36,703 --> 00:10:39,103 It's one of my favorites, and I always order them. 301 00:10:39,105 --> 00:10:40,438 It's kind of like a tostada, 302 00:10:40,440 --> 00:10:43,508 but it's infused with black-bean paste. 303 00:10:43,510 --> 00:10:44,975 And it's delicious. 304 00:10:44,977 --> 00:10:47,178 All right. What are we doing with this turkey? 305 00:10:47,180 --> 00:10:48,313 We're gonna boil the legs, 306 00:10:48,315 --> 00:10:49,714 and we're gonna sous-vide the breasts. 307 00:10:49,716 --> 00:10:51,449 Because that's what you see every day 308 00:10:51,451 --> 00:10:54,052 at a little kiosk Yucatan joint, here in Los Angeles. 309 00:10:54,054 --> 00:10:55,787 To cook the legs in a stock pot, 310 00:10:55,789 --> 00:10:58,790 we put water, salt, garlic, oregano. 311 00:10:58,792 --> 00:10:59,791 Okay. 312 00:10:59,793 --> 00:11:02,527 Bay leaf, black pepper, cilantro, 313 00:11:02,529 --> 00:11:05,129 wings, legs and thighs. 314 00:11:05,131 --> 00:11:07,265 -Like a little court bouillon. -Exactly. 315 00:11:07,267 --> 00:11:08,999 Now we're gonna prepare the turkey breast... 316 00:11:09,001 --> 00:11:10,535 -Okay. -...for its sous-vide cooking. 317 00:11:10,537 --> 00:11:12,336 Let's get into this. 318 00:11:12,338 --> 00:11:14,405 Kosher salt, both sides. 319 00:11:14,407 --> 00:11:16,741 Take a sous-vide bag, 320 00:11:16,743 --> 00:11:18,143 a little bit of cilantro in there. 321 00:11:18,145 --> 00:11:19,411 And this is it for the seasoning? 322 00:11:19,413 --> 00:11:20,745 -That's it. -We're gonna vacuum this? 323 00:11:20,747 --> 00:11:23,481 -We are. -Okay. 324 00:11:23,483 --> 00:11:24,749 -150 degrees. -Yeah. 325 00:11:24,751 --> 00:11:26,618 -How long? -Two and a half hours. 326 00:11:26,620 --> 00:11:28,352 Got it. This is not boiling. 327 00:11:28,354 --> 00:11:30,288 This is simmering, but it's precise, 328 00:11:30,290 --> 00:11:31,756 and the beauty about sous-vide 329 00:11:31,758 --> 00:11:33,290 is you can go for long periods of time, 330 00:11:33,292 --> 00:11:35,760 and we're talking days, to where it's so tender that, 331 00:11:35,762 --> 00:11:37,629 when you open it out of the bag, it'll just fall apart. 332 00:11:37,631 --> 00:11:38,763 Okay. -So we're gonna make 333 00:11:38,765 --> 00:11:40,031 the tortillas now for the panuchos. 334 00:11:40,033 --> 00:11:41,232 Tortillas! 335 00:11:41,234 --> 00:11:43,167 So we're going to make little balls of masa. 336 00:11:43,169 --> 00:11:44,368 In it goes. 337 00:11:44,370 --> 00:11:48,306 ♪♪ 338 00:11:48,308 --> 00:11:50,508 So why is this going to puff up open? 339 00:11:50,510 --> 00:11:52,110 Mine don't often puff up. 340 00:11:52,112 --> 00:11:54,846 Once both layers are cooked evenly, 341 00:11:54,848 --> 00:11:56,914 you press down the tortilla, and generally, 342 00:11:56,916 --> 00:11:59,984 the steam in it puffs up, and there it is. 343 00:11:59,986 --> 00:12:02,720 You learn something new every day, baby. 344 00:12:02,722 --> 00:12:04,589 Okay. -Open it up. 345 00:12:04,591 --> 00:12:07,258 Some black beans ready. -Okay. 346 00:12:07,260 --> 00:12:08,926 Cover the whole, and spread it out. 347 00:12:08,928 --> 00:12:10,995 -Love it. -Now we're gonna fry them. 348 00:12:10,997 --> 00:12:12,397 Double-cooked tortilla. 349 00:12:12,399 --> 00:12:14,198 -All right. Here we are, Chef. -All right. 350 00:12:14,200 --> 00:12:15,667 So we're gonna make the achiote, 351 00:12:15,669 --> 00:12:18,136 marinate it to paint our turkeys... 352 00:12:18,138 --> 00:12:19,737 -Paint our turkeys. -...and put them on the grill. 353 00:12:19,739 --> 00:12:20,939 -...and put them on the grill. -All right. 354 00:12:20,941 --> 00:12:22,874 So we're gonna start with some achiote paste 355 00:12:22,876 --> 00:12:24,943 and then fresh sour oranges. 356 00:12:24,945 --> 00:12:27,545 -I love it. -Some salt. 357 00:12:27,547 --> 00:12:28,813 Now we're gonna paint the turkey. 358 00:12:28,815 --> 00:12:30,481 Some beautiful color going in here, 359 00:12:30,483 --> 00:12:32,016 and they're gonna go on the grill. 360 00:12:32,018 --> 00:12:35,085 Yeah. 361 00:12:35,087 --> 00:12:37,422 Then, we're gonna shred the meat off of the turkey. 362 00:12:37,424 --> 00:12:40,358 -Right. -Which part is the panucho? 363 00:12:40,360 --> 00:12:41,892 -This is the panucho. -That's the panucho. 364 00:12:41,894 --> 00:12:43,361 This is the traditional panucho. 365 00:12:43,363 --> 00:12:45,163 This is what you would get if you go eat 366 00:12:45,165 --> 00:12:48,165 at a market or mercado in Yucatan. 367 00:12:48,167 --> 00:12:51,235 Little bit of lettuce, some of the shredded leg 368 00:12:51,237 --> 00:12:52,770 and sous-vide breast, 369 00:12:52,772 --> 00:12:55,573 some pickled red onions, 370 00:12:55,575 --> 00:12:57,975 tomato and a slice of avocado. 371 00:12:57,977 --> 00:13:00,979 -And that's all she wrote. -That is the panucho. 372 00:13:00,981 --> 00:13:04,048 ♪♪ 373 00:13:04,050 --> 00:13:05,116 Man. 374 00:13:05,118 --> 00:13:07,585 It's so tender, delicious. 375 00:13:07,587 --> 00:13:10,188 ♪♪ 376 00:13:10,190 --> 00:13:12,991 Really simple but done correctly. 377 00:13:14,994 --> 00:13:16,261 I've had a lot of tacos. 378 00:13:16,263 --> 00:13:18,263 I really appreciate Mexican food. 379 00:13:18,265 --> 00:13:20,732 It's subtle. It's authentic. 380 00:13:20,734 --> 00:13:22,467 That's a nostalgic dish. 381 00:13:22,469 --> 00:13:25,135 Oh, my gosh. 382 00:13:25,137 --> 00:13:26,604 Panuchos. 383 00:13:26,606 --> 00:13:30,541 This is a very delightful and complex dish. 384 00:13:30,543 --> 00:13:33,010 What is your favorite thing about those tacos? 385 00:13:33,012 --> 00:13:35,613 Well, I really like how it's crunchy, 386 00:13:35,615 --> 00:13:38,082 but the avocado gives it a wet texture 387 00:13:38,084 --> 00:13:39,217 at the same time. 388 00:13:39,219 --> 00:13:41,886 ♪♪ 389 00:13:41,888 --> 00:13:43,621 Order up, table four. 390 00:13:43,623 --> 00:13:46,090 WOMAN: I know I will never be disappointed. 391 00:13:46,092 --> 00:13:48,960 I love their food. 392 00:13:48,962 --> 00:13:50,094 Authentic, baby. 393 00:13:50,096 --> 00:13:51,495 Real deal. -Thank you. 394 00:13:51,497 --> 00:13:54,899 Off the hook! 395 00:13:54,901 --> 00:13:57,501 FIERI: Up next, things are on fire in Phoenix... 396 00:13:57,503 --> 00:13:59,304 Those are hot. -These are really hot. 397 00:13:59,306 --> 00:14:01,773 FIERI: ...where five sisters are rocking the tacos. 398 00:14:01,775 --> 00:14:03,507 That's up there with some of the best I've ever had. 399 00:14:03,509 --> 00:14:04,776 And in Santa Barbara... 400 00:14:04,778 --> 00:14:06,043 -See the halo? -Yeah. 401 00:14:06,045 --> 00:14:08,246 FIERI: ...a joint putting out an A-plus posole. 402 00:14:08,248 --> 00:14:09,514 Passed the test? You wrote the curriculum, my friend. 403 00:14:09,516 --> 00:14:10,515 Look at that. 404 00:14:14,020 --> 00:14:15,552 I'm here in Phoenix, Arizona, 405 00:14:15,554 --> 00:14:17,622 about 4 hours north of the Mexican border. 406 00:14:17,624 --> 00:14:19,624 Now, ask anybody who goes down to Mexico a bunch 407 00:14:19,626 --> 00:14:21,426 what kind of food they really like down there, 408 00:14:21,428 --> 00:14:23,027 and they're probably gonna say, "Those little tacos 409 00:14:23,029 --> 00:14:24,362 that you buy on the street." 410 00:14:24,364 --> 00:14:26,897 So in the '80s, the Ochoa family started selling 411 00:14:26,899 --> 00:14:28,766 those little tacos out of a taco truck. 412 00:14:28,768 --> 00:14:30,969 Well, fast forward 20 years later, 413 00:14:30,971 --> 00:14:33,704 and the five daughters are still selling those great tacos here, 414 00:14:33,706 --> 00:14:35,106 at Los Taquitos. 415 00:14:35,108 --> 00:14:36,908 They're little street tacos. One taco, you try it, 416 00:14:36,910 --> 00:14:38,109 and that's how you're hooked. 417 00:14:38,111 --> 00:14:39,444 Excellent, best tacos in town. 418 00:14:39,446 --> 00:14:41,312 FIERI: Because they're still made mom's way... 419 00:14:41,314 --> 00:14:42,580 -You're the mom. -I learned from my mother. 420 00:14:42,582 --> 00:14:44,649 FIERI: ...by head chef Vickie Ochoa... 421 00:14:44,651 --> 00:14:45,983 Fish tacos, they're ready. 422 00:14:45,985 --> 00:14:47,385 ...and the rest of the family. 423 00:14:47,387 --> 00:14:49,320 Fives sisters all working together. 424 00:14:49,322 --> 00:14:50,921 -Yeah. -Do you get along? 425 00:14:50,923 --> 00:14:53,257 -Not all the time. -And there's a brother. 426 00:14:53,259 --> 00:14:54,658 There's a brother in there. 427 00:14:54,660 --> 00:14:56,261 -Are those almost done, bro? -Almost. 428 00:14:56,263 --> 00:14:57,795 FIERI: And together, they're cranking out 429 00:14:57,797 --> 00:14:59,263 more than 3,000 tacos a week... 430 00:14:59,265 --> 00:15:00,364 Pick it up. 431 00:15:00,366 --> 00:15:02,199 ...and the rest of the family cookbook. 432 00:15:02,201 --> 00:15:05,269 -Flautas are cooked just right. -The menudo, it's got some zip. 433 00:15:05,271 --> 00:15:06,471 Garlic shrimp. 434 00:15:06,473 --> 00:15:07,604 Chili relleno, it's just excellent. 435 00:15:07,606 --> 00:15:09,006 FIERI: But it's those little tacos... 436 00:15:09,008 --> 00:15:10,608 Big hands on a little taco here. 437 00:15:10,610 --> 00:15:11,743 ...that started it all. 438 00:15:11,745 --> 00:15:13,811 The fresh ingredients, you can taste the meat. 439 00:15:13,813 --> 00:15:14,946 Carne asada, chicken. 440 00:15:14,948 --> 00:15:17,015 FIERI: Or a spiced, pulled pork called... 441 00:15:17,017 --> 00:15:20,017 -Carnitas. -We're making our carnitas. 442 00:15:20,019 --> 00:15:22,219 So that's a pork shoulder, Boston butt. 443 00:15:22,221 --> 00:15:23,821 Trim a little bit of the fat off the top. 444 00:15:23,823 --> 00:15:25,690 -Not a lot. -Little bit of fat is flavor. 445 00:15:25,692 --> 00:15:28,292 Yes. I think that's enough. We leave our bone, 446 00:15:28,294 --> 00:15:30,628 just give it a little slice, and we're good to go. 447 00:15:30,630 --> 00:15:32,630 We're gonna add our two cinnamon sticks, 448 00:15:32,632 --> 00:15:34,299 garlic, salt. 449 00:15:34,301 --> 00:15:36,233 -Do it to taste. -Our condensed milk. 450 00:15:36,235 --> 00:15:37,835 Some condensed milk, really? 451 00:15:37,837 --> 00:15:39,303 -Mm-hmm. -I've never seen it. 452 00:15:39,305 --> 00:15:40,171 -Cola. -Some soda. 453 00:15:40,173 --> 00:15:41,239 Water. 454 00:15:41,241 --> 00:15:43,574 Put them in our stove and cover it. 455 00:15:43,576 --> 00:15:45,443 Two hours until it just falls apart. 456 00:15:45,445 --> 00:15:48,312 After we take them out, we shred them. 457 00:15:48,314 --> 00:15:51,048 How is the flavor so great, and there's no oil? 458 00:15:51,050 --> 00:15:52,450 The condensed milk. 459 00:15:52,452 --> 00:15:54,652 -And the soda. -Okay. Let's make a taco. 460 00:15:54,654 --> 00:15:56,788 VICKIE: Here's our pork over here. 461 00:15:56,790 --> 00:15:59,457 -Killer. -Get our tortillas. 462 00:15:59,459 --> 00:16:01,592 You have to spank them, make sure they're well done. 463 00:16:01,594 --> 00:16:03,861 -Bad little tortilla. -Carnitas. 464 00:16:03,863 --> 00:16:05,930 -A little cilantro. -And red onion. 465 00:16:05,932 --> 00:16:08,199 And then our salsa. There you go. 466 00:16:10,403 --> 00:16:11,602 -Mm. -Good? 467 00:16:11,604 --> 00:16:13,805 -No, they're not good. -They're awesome? 468 00:16:13,807 --> 00:16:15,539 I have some favorite foods in my life, 469 00:16:15,541 --> 00:16:17,007 and tacos are one of them. 470 00:16:17,009 --> 00:16:18,609 That's up there with some of the best I've ever had. 471 00:16:18,611 --> 00:16:20,678 The salsa, the onions, the cilantro. 472 00:16:20,680 --> 00:16:22,814 You have to have it exactly like that. 473 00:16:22,816 --> 00:16:24,349 That's the taste of a taco. 474 00:16:24,351 --> 00:16:25,682 Wow, that's good. 475 00:16:25,684 --> 00:16:27,151 I absolutely love it. 476 00:16:27,153 --> 00:16:28,886 It reminds me of home, more traditional. 477 00:16:28,888 --> 00:16:30,821 -It's so delicious. -It's all home-made food. 478 00:16:30,823 --> 00:16:32,156 FIERI: And home-made salsas. 479 00:16:32,158 --> 00:16:33,424 Large pico de gallo to go. 480 00:16:33,426 --> 00:16:35,293 -I love the green sauce. -That's the red sauce. 481 00:16:35,295 --> 00:16:36,560 FIERI: Made with roasted red chilis... 482 00:16:36,562 --> 00:16:37,694 Whoa. 483 00:16:37,696 --> 00:16:39,430 ...and an even hotter one called bombero. 484 00:16:39,432 --> 00:16:41,365 Bombero is fireman in Spanish. 485 00:16:41,367 --> 00:16:43,100 -It's hot. -What are you enjoying? 486 00:16:43,102 --> 00:16:45,369 -A bombero burrito. -Say that five times fast. 487 00:16:45,371 --> 00:16:47,704 Bombero burrito. Bombero burrito. Bombero burrito. 488 00:16:47,706 --> 00:16:49,707 -What are we gonna make first? -The bombero sauce. 489 00:16:49,709 --> 00:16:50,775 We're gonna start with our tomato. 490 00:16:50,777 --> 00:16:51,909 FIERI: Okay. 491 00:16:51,911 --> 00:16:53,511 Red onion, water, roast chilis. 492 00:16:53,513 --> 00:16:55,312 -Those are hot. -These are really hot. 493 00:16:55,314 --> 00:16:56,447 -That's it? -That's it. 494 00:16:56,449 --> 00:16:58,249 And let it boil. They sit there and steep 495 00:16:58,251 --> 00:16:59,917 for about an hour, let it cool down, 496 00:16:59,919 --> 00:17:01,519 and now we're going to make it into the salsa. 497 00:17:01,521 --> 00:17:02,586 -Salsa. -Salsa. 498 00:17:02,588 --> 00:17:04,855 Yep. We're gonna put the whole mixture 499 00:17:04,857 --> 00:17:06,724 to the blender, and then we add some... 500 00:17:06,726 --> 00:17:07,992 Little chipotle with andobo sauce. 501 00:17:07,994 --> 00:17:09,860 Uh-huh. Black pepper, cumino. 502 00:17:09,862 --> 00:17:11,195 -Or cumin. -Mm-hmm. 503 00:17:11,197 --> 00:17:14,132 A bit of garlic salt, clove of garlic, 504 00:17:14,134 --> 00:17:16,133 ketchup. 505 00:17:16,135 --> 00:17:18,202 It has that sweet and spicy flavor. 506 00:17:18,204 --> 00:17:19,937 No, I got you. 507 00:17:19,939 --> 00:17:21,606 You're gonna throw the throttle on that, aren't ya? 508 00:17:21,608 --> 00:17:24,075 Wah! 509 00:17:24,077 --> 00:17:25,343 VICKIE: Dump it in our pot. 510 00:17:25,345 --> 00:17:26,611 And how long does that cook down for? 511 00:17:26,613 --> 00:17:28,079 45 minutes to an hour. 512 00:17:28,081 --> 00:17:29,480 While that's going on, are we gonna cook the chicken? 513 00:17:29,482 --> 00:17:31,482 We're gonna work on our grilled chicken. 514 00:17:31,484 --> 00:17:33,217 -Okay. -Cut it into fajitas style. 515 00:17:33,219 --> 00:17:35,953 -You're like a surgeon. -Learned since I was 14. 516 00:17:35,955 --> 00:17:37,088 Then, what are we gonna put on it? 517 00:17:37,090 --> 00:17:39,357 -Some of our seasoning salt. -A little cumin. 518 00:17:39,359 --> 00:17:42,026 Garlic powder, and then we'll add some vinegar. 519 00:17:42,028 --> 00:17:43,027 Just mix it up. 520 00:17:43,029 --> 00:17:45,029 And then, we'll put it on our grill, 521 00:17:45,031 --> 00:17:47,498 grill it until it gets that crispy brown, 522 00:17:47,500 --> 00:17:48,699 at least 10 minutes. 523 00:17:48,701 --> 00:17:50,368 It's really spicy. -Bombero man. 524 00:17:50,370 --> 00:17:51,636 You're gonna need the fireman. 525 00:17:51,638 --> 00:17:54,171 -I am? -Very spicy. 526 00:17:54,173 --> 00:17:56,641 We'll get our tortilla and put it on our grill. 527 00:17:56,643 --> 00:18:00,978 Got our tortilla, chicken ready, pico de gallo, 528 00:18:00,980 --> 00:18:03,514 put rice on here, wrap it up. 529 00:18:03,516 --> 00:18:05,782 -And where does the sauce go? -I'll get to that part. 530 00:18:05,784 --> 00:18:07,384 -Don't rush it, huh? -Yeah. 531 00:18:07,386 --> 00:18:08,586 Walk him to our sauce. 532 00:18:08,588 --> 00:18:09,787 My mouth is watering. 533 00:18:09,789 --> 00:18:12,457 Bombero sauce, some cheese, 534 00:18:12,459 --> 00:18:14,658 and, Guy, you're good to go. 535 00:18:14,660 --> 00:18:16,527 Bombero burrito. 536 00:18:16,529 --> 00:18:17,428 Careful. It's hot. 537 00:18:19,532 --> 00:18:21,666 Wow. There's a little bit of kick to that. 538 00:18:21,668 --> 00:18:23,067 The chicken has got a little crunch 539 00:18:23,069 --> 00:18:24,001 and a little crust on it, 540 00:18:24,003 --> 00:18:25,870 but the sauce with the ketchup, 541 00:18:25,872 --> 00:18:27,672 little cool pico de gallo, you get a little bit of... 542 00:18:27,674 --> 00:18:29,306 A little bit of the freshness. 543 00:18:29,308 --> 00:18:30,408 Excellent. 544 00:18:30,410 --> 00:18:32,610 It's a hot, spicy taste. It's very good. 545 00:18:32,612 --> 00:18:35,145 Very savory. It's got, like, a nice, salty punch. 546 00:18:35,147 --> 00:18:37,014 -Down-home cooking. -I had a mission in life 547 00:18:37,016 --> 00:18:39,016 to find the best taco in the world. 548 00:18:39,018 --> 00:18:40,284 I've found it. 549 00:18:40,286 --> 00:18:43,487 -What's your busiest day? -Every day. 550 00:18:43,489 --> 00:18:44,822 That's a good week. 551 00:18:44,824 --> 00:18:48,159 FIERI: So in our search for south of the border, 552 00:18:48,161 --> 00:18:51,229 there's definitely one city I don't want to miss. 553 00:18:51,231 --> 00:18:53,230 So here I am in Santa Barbara, California. 554 00:18:53,232 --> 00:18:54,832 Now, there's a few things you can count on 555 00:18:54,834 --> 00:18:56,033 for sure when you get here. 556 00:18:56,035 --> 00:18:59,103 That's great weather, avocado trees galore 557 00:18:59,105 --> 00:19:00,771 and great Mexican food. 558 00:19:00,773 --> 00:19:02,840 The only question is, how do you tell the difference 559 00:19:02,842 --> 00:19:04,241 between all the Mexican restaurants? 560 00:19:04,243 --> 00:19:07,378 For me, it's all about quality and authenticity, 561 00:19:07,380 --> 00:19:09,647 and from what I hear, the joint to check out 562 00:19:09,649 --> 00:19:12,183 is this place, Lito's Mexican Food. 563 00:19:12,185 --> 00:19:16,119 ♪♪ 564 00:19:16,121 --> 00:19:18,722 Okay, guys. We need a con platter relleno. 565 00:19:18,724 --> 00:19:19,991 Carnitas dinner is ready. 566 00:19:19,993 --> 00:19:22,260 It's the greatest Mexican food, I'm telling you, 567 00:19:22,262 --> 00:19:23,327 in, like, the world. 568 00:19:23,329 --> 00:19:25,262 Real Mexican food, like going to Mexico. 569 00:19:25,264 --> 00:19:28,332 This is, like, a family operation. 570 00:19:28,334 --> 00:19:29,734 Your dad started this? 571 00:19:29,736 --> 00:19:31,602 Pop said, "We're gonna open up a place on Haley Street," 572 00:19:31,604 --> 00:19:34,338 and I said, "Okay. Let's go." 573 00:19:34,340 --> 00:19:36,540 FIERI: That was more than 30 years ago, 574 00:19:36,542 --> 00:19:39,010 and now second generation Ernie Jimenez... 575 00:19:39,012 --> 00:19:41,145 -Echilada dinner le pollo. -...runs the joint. 576 00:19:41,147 --> 00:19:42,613 So you've seen a lot of changes, 577 00:19:42,615 --> 00:19:43,880 but you guys have stayed the same. 578 00:19:43,882 --> 00:19:45,015 Lot of changes. Yeah. 579 00:19:45,017 --> 00:19:46,417 We have to stay the same, got to be consistent. 580 00:19:46,419 --> 00:19:48,152 Got to be consistent, got to have quality, 581 00:19:48,154 --> 00:19:50,087 and you got to be authentic. 582 00:19:50,089 --> 00:19:52,890 Home cooking. It's like going to mom's house. 583 00:19:52,892 --> 00:19:55,960 FIERI: But even mom ain't rocking the traditional 584 00:19:55,962 --> 00:19:58,295 pork stew, posole, like these guys. 585 00:19:58,297 --> 00:20:00,298 You can usually get it on Friday, Saturday and Sunday. 586 00:20:00,300 --> 00:20:04,101 But here, you can get it every day if you want. 587 00:20:04,103 --> 00:20:05,636 See? See the halo? 588 00:20:05,638 --> 00:20:07,571 -Yeah. See? -Oh, it's the light. 589 00:20:07,573 --> 00:20:08,772 Here we go to posole land. 590 00:20:08,774 --> 00:20:12,309 You're gonna love this. 591 00:20:12,311 --> 00:20:13,777 And we have our cubed-up pork meat here. 592 00:20:13,779 --> 00:20:15,312 So this is the tri-tip of the pig. 593 00:20:15,314 --> 00:20:16,647 Right. 594 00:20:16,649 --> 00:20:18,849 So we're just gonna cook this down with some water. 595 00:20:18,851 --> 00:20:21,385 We got our onions, dry oregano, 596 00:20:21,387 --> 00:20:23,787 cumin and our garlic and blend it together. 597 00:20:23,789 --> 00:20:25,723 We'll stew it for about an hour or so, 45 minutes. 598 00:20:25,725 --> 00:20:27,858 Until the pork is all cooked, nice little simmer. 599 00:20:27,860 --> 00:20:29,393 Now what? -We add our hominy. 600 00:20:29,395 --> 00:20:30,861 Okay. You see that corn? Mmm. 601 00:20:30,863 --> 00:20:32,663 Guajillo chili that we blended already. 602 00:20:32,665 --> 00:20:34,398 Guajillo chili is not really spicy. 603 00:20:34,400 --> 00:20:36,466 It's got a little bit of a bite to it, 604 00:20:36,468 --> 00:20:38,803 really rich in flavor, one of my favorites. 605 00:20:38,805 --> 00:20:40,071 Okay. So now, we cook this down. 606 00:20:40,073 --> 00:20:41,405 How much longer is this gonna go? 607 00:20:41,407 --> 00:20:43,007 About another half an hour. We're ready to go. 608 00:20:43,009 --> 00:20:44,541 You're gonna love this. 609 00:20:44,543 --> 00:20:47,678 ♪♪ 610 00:20:47,680 --> 00:20:48,946 Serve it up, boss. Let's do this. 611 00:20:48,948 --> 00:20:50,014 All right. 612 00:20:50,016 --> 00:20:52,083 I feel like I'm an expectant father. 613 00:20:52,085 --> 00:20:53,617 And then the nice little platter 614 00:20:53,619 --> 00:20:56,353 with some cabbage and some radish. Radishes. 615 00:20:56,355 --> 00:20:58,889 I do cilantro, onions, bunch of the cabbage. 616 00:20:58,891 --> 00:21:02,093 Mmm. There is nothing that is as satisfying 617 00:21:02,095 --> 00:21:05,563 in the soup world as posole. 618 00:21:05,565 --> 00:21:07,765 Big, tender, juicy pieces of pork. 619 00:21:07,767 --> 00:21:08,699 You get a little bit of the crunch 620 00:21:08,701 --> 00:21:09,834 because the cabbage can survive, 621 00:21:09,836 --> 00:21:12,970 and that guajillo pepper in the broth, mmm. 622 00:21:12,972 --> 00:21:14,104 There's the hominy right there, 623 00:21:14,106 --> 00:21:15,773 soaked up all that awesome flavor. 624 00:21:15,775 --> 00:21:17,708 That's mom. Awesome. 625 00:21:17,710 --> 00:21:19,310 -Passed the test. -Passed the test? 626 00:21:19,312 --> 00:21:20,777 You wrote the curriculum, my friend. 627 00:21:20,779 --> 00:21:22,846 Look at that, mmm. -Thanks. 628 00:21:22,848 --> 00:21:24,849 In the lifetime that you've had posole, 629 00:21:24,851 --> 00:21:26,717 how does that rate? -Number one. 630 00:21:26,719 --> 00:21:28,119 Every weekend, got to have it. 631 00:21:28,121 --> 00:21:30,321 Lito's is the staple. 632 00:21:30,323 --> 00:21:32,522 Everybody knows everybody. It's a great place. 633 00:21:32,524 --> 00:21:33,924 I love it, man. Nice place. 634 00:21:33,926 --> 00:21:35,325 Nice to see that the family is still running it. 635 00:21:35,327 --> 00:21:38,528 -It's the only way to go. -You got it. 636 00:21:38,530 --> 00:21:40,931 FIERI: Coming up on this full hour of major Mexican... 637 00:21:40,933 --> 00:21:42,333 This is gnarly. 638 00:21:42,335 --> 00:21:44,268 ...killer tostadas and tortas... 639 00:21:44,270 --> 00:21:45,736 You can't make this sandwich fast enough. 640 00:21:45,738 --> 00:21:46,937 ...cooked up in something 641 00:21:46,939 --> 00:21:48,739 you're just not seeing every day. 642 00:21:48,741 --> 00:21:49,740 That's one of the biggest taco trucks I've ever seen. 643 00:21:51,244 --> 00:21:53,977 ♪♪ 644 00:21:53,979 --> 00:21:55,846 You know, there's just something about "Triple D" 645 00:21:55,848 --> 00:21:58,849 and finding great food in unexpected places, 646 00:21:58,851 --> 00:22:00,183 like vehicles. 647 00:22:00,185 --> 00:22:02,519 So here we are in Tampa, Florida, 648 00:22:02,521 --> 00:22:05,655 to check out some righteous Mexican food in a school bus. 649 00:22:05,657 --> 00:22:07,191 This is Taco Bus. 650 00:22:07,193 --> 00:22:08,926 Welcome to Taco Bus. What can I get you? 651 00:22:08,928 --> 00:22:10,194 MAN: The bus is fun. You feel like 652 00:22:10,196 --> 00:22:12,129 you're in this little corner of Mexico. 653 00:22:12,131 --> 00:22:14,998 -Two chicharron taco. -Very authentic Mexican food. 654 00:22:15,000 --> 00:22:17,000 -The tacos are awesome. -Two tacos coming up. 655 00:22:17,002 --> 00:22:18,735 Chicken burrito, I have a little bit of an addiction for it. 656 00:22:18,737 --> 00:22:20,938 -The steak tostada. -This is my favorite food. 657 00:22:20,940 --> 00:22:22,806 That's one of the biggest taco trucks I've ever seen. 658 00:22:22,808 --> 00:22:26,077 How big is that school bus? -It's about 35 feet. 659 00:22:26,079 --> 00:22:29,814 FIERI: But when Rene Valenzuela opened this joint in '91... 660 00:22:29,816 --> 00:22:31,215 First, we looked at cargo vans, 661 00:22:31,217 --> 00:22:32,683 some little vans, some little trailers. 662 00:22:32,685 --> 00:22:34,085 We needed a bigger kitchen. 663 00:22:34,087 --> 00:22:35,085 Order up. 664 00:22:35,087 --> 00:22:36,219 FIERI: So they got a bus. 665 00:22:36,221 --> 00:22:37,688 Carne asada burrito coming up. 666 00:22:37,690 --> 00:22:39,223 And since '99, 667 00:22:39,225 --> 00:22:41,691 Rene is using it to crank out the classics 668 00:22:41,693 --> 00:22:43,560 he grew up cooking in Mexico... 669 00:22:43,562 --> 00:22:44,628 Fish tacos. 670 00:22:44,630 --> 00:22:45,963 We wanted to do food that's very authentic, 671 00:22:45,965 --> 00:22:47,297 very deep in Mexico. 672 00:22:47,299 --> 00:22:49,566 ...from fried pork rinds with salsa verde... 673 00:22:49,568 --> 00:22:51,769 It's spicy. It's really good. 674 00:22:51,771 --> 00:22:54,638 FIERI: ...to the Mayan standard cochinita pibil... 675 00:22:54,640 --> 00:22:57,174 The meat is just tender and just goes down like water. 676 00:22:57,176 --> 00:23:00,244 FIERI: ...and this regional specialty with pulled pork 677 00:23:00,246 --> 00:23:01,845 and ancho pepper sauce. 678 00:23:01,847 --> 00:23:04,214 -Chilorio torta. -Never seen it. 679 00:23:04,216 --> 00:23:06,183 I've been eating Mexican food all my life. 680 00:23:06,185 --> 00:23:08,518 To make chilorio, first, we're gonna make carnitas. 681 00:23:08,520 --> 00:23:10,054 We got a Boston butt right here. 682 00:23:10,056 --> 00:23:11,322 We're gonna take the fat out. 683 00:23:11,324 --> 00:23:13,257 FIERI: Okay. So cut it into small pieces. 684 00:23:13,259 --> 00:23:14,658 Right. Put a little bit of salt. 685 00:23:14,660 --> 00:23:16,326 And now we're gonna put it into the hot pork lard. 686 00:23:16,328 --> 00:23:17,795 -It builds a little crust. -Right. 687 00:23:17,797 --> 00:23:19,730 Put some Mexican bay leaves. 688 00:23:19,732 --> 00:23:21,731 Allspice, interesting, I like that. 689 00:23:21,733 --> 00:23:23,667 And orange. Here you go. 690 00:23:23,669 --> 00:23:26,470 -Everybody in the pool. -Simmer, so it's frying slowly. 691 00:23:26,472 --> 00:23:27,938 -How many hours? -About a couple hours. 692 00:23:27,940 --> 00:23:29,406 All right. So it's all cooled down now. 693 00:23:29,408 --> 00:23:31,275 We shred it? -That's right. 694 00:23:31,277 --> 00:23:34,144 Mmm. I like that spice with the allspice in there. 695 00:23:34,146 --> 00:23:35,412 We'll shred it, make the salsa, 696 00:23:35,414 --> 00:23:36,680 then make the torta. -That's right. 697 00:23:36,682 --> 00:23:38,482 -Got it. -Anchos. 698 00:23:38,484 --> 00:23:39,749 -Love anchos. -Oh, yeah. 699 00:23:39,751 --> 00:23:41,751 Oh. And pasillas. 700 00:23:41,753 --> 00:23:43,153 Pasillas. We got a hot griddle. 701 00:23:43,155 --> 00:23:44,554 We're gonna put them in there. 702 00:23:44,556 --> 00:23:46,357 It's gonna help awaken the flavors. 703 00:23:46,359 --> 00:23:48,091 And then we're gonna steep them in hot water? 704 00:23:48,093 --> 00:23:49,759 -Right. -Okay. So we keep the lid on it, 705 00:23:49,761 --> 00:23:51,428 so it keeps the peppers submerged. 706 00:23:51,430 --> 00:23:53,030 Nice. So what are you doing with the seeds? 707 00:23:53,032 --> 00:23:54,565 We're just opening them up here? -Right. 708 00:23:54,567 --> 00:23:56,032 You can't make the sauce with the seeds 709 00:23:56,034 --> 00:23:58,969 and then strain the seeds out. They become too bitter. 710 00:23:58,971 --> 00:24:00,304 -That's right. -We take all these. 711 00:24:00,306 --> 00:24:01,771 Now we're gonna grind these up. 712 00:24:01,773 --> 00:24:03,773 -Yes, for the chilorio sauce. -I know this routine. 713 00:24:03,775 --> 00:24:06,109 Put in the red peppers in the blender. 714 00:24:06,111 --> 00:24:07,912 I'm gonna put a little bit of the water. 715 00:24:07,914 --> 00:24:09,246 -Okay. -I take some oregano. 716 00:24:09,248 --> 00:24:11,181 It's different. -One of my favorite. 717 00:24:11,183 --> 00:24:12,983 Vinegar. 718 00:24:12,985 --> 00:24:16,253 And then garlic cloves and salt. 719 00:24:16,255 --> 00:24:18,188 After we put it through the blender, 720 00:24:18,190 --> 00:24:19,456 we're gonna strain it. 721 00:24:19,458 --> 00:24:22,393 ♪♪ 722 00:24:22,395 --> 00:24:23,861 Then we're gonna put the sauce. 723 00:24:23,863 --> 00:24:25,128 We're gonna fry it. 724 00:24:25,130 --> 00:24:26,263 With a little bit of the lard that we put the pork in. 725 00:24:26,265 --> 00:24:28,398 -That's right. -This is gnarly. 726 00:24:28,400 --> 00:24:29,733 That's what you got to do right there. 727 00:24:29,735 --> 00:24:32,536 You got to cook off a little bit of that bitterness. 728 00:24:32,538 --> 00:24:34,304 We put the carnitas, already shredded. 729 00:24:34,306 --> 00:24:35,539 And we're just gonna sit there and cook this up, 730 00:24:35,541 --> 00:24:37,007 let it coat. -Right. 731 00:24:37,009 --> 00:24:38,809 And then we're going to make the torta. That's right. 732 00:24:38,811 --> 00:24:40,077 You can't make this sandwich fast enough. 733 00:24:40,079 --> 00:24:42,012 So this is homemade bread. 734 00:24:42,014 --> 00:24:43,747 Yeah. Refried beans on the bottom. 735 00:24:43,749 --> 00:24:45,215 So now we put the chilorio on top. 736 00:24:45,217 --> 00:24:46,950 Refried beans almost work like the mayonnaise. 737 00:24:46,952 --> 00:24:48,685 -That's right. -Okay, a little queso. 738 00:24:48,687 --> 00:24:50,821 Little queso on top, jalapeños, 739 00:24:50,823 --> 00:24:52,823 then tomatoes, white onions, 740 00:24:52,825 --> 00:24:54,225 marinated onions. -Cabbage. 741 00:24:54,227 --> 00:24:56,227 Don't be stingy with the cabbage. 742 00:24:56,229 --> 00:24:57,761 Okay. And cilantro. 743 00:24:57,763 --> 00:25:01,498 Here you go. -Look at that. 744 00:25:01,500 --> 00:25:03,634 Mmm. That is out of bounds, dude. 745 00:25:03,636 --> 00:25:04,969 All right. 746 00:25:04,971 --> 00:25:06,837 The freshness of the bread, right off the bat. 747 00:25:06,839 --> 00:25:09,573 Then, you get this hot, little bit spicy of the meat. 748 00:25:09,575 --> 00:25:11,108 Then, you get the crunch of the onion. 749 00:25:11,110 --> 00:25:14,311 And a little snap from the jalapeño. Mmm. 750 00:25:14,313 --> 00:25:16,914 This has got to be one of the best tortas I've ever had. 751 00:25:16,916 --> 00:25:18,315 -All right. -I mean, one of the best, dude. 752 00:25:18,317 --> 00:25:20,383 That sandwich rocks. 753 00:25:20,385 --> 00:25:23,253 I like Mexican pork, and this is the porkiest pork. 754 00:25:23,255 --> 00:25:25,055 MAN: The tenderness of the meat and the crunchiness 755 00:25:25,057 --> 00:25:28,592 of the vegetables in there, just like you're in Mexico. 756 00:25:28,594 --> 00:25:30,861 Two tacos chicharron y speciale, rice and beans. 757 00:25:30,863 --> 00:25:32,596 MAN #2: The Taco Bus, there's really nothing else like it. 758 00:25:32,598 --> 00:25:35,198 This one was here before food trucks were cool. 759 00:25:35,200 --> 00:25:36,534 The nice thing is we don't move it around. 760 00:25:36,536 --> 00:25:37,734 People can find it. 761 00:25:37,736 --> 00:25:39,536 FIERI: Anytime, day or night. 762 00:25:39,538 --> 00:25:41,605 If you come here at 4:00 a.m., you're hungry. 763 00:25:41,607 --> 00:25:43,540 They're all part of Taco Bus Nation. 764 00:25:43,542 --> 00:25:44,942 Wait. Wait. Wait. How late are they open? 765 00:25:44,944 --> 00:25:46,610 They're open 24/7. 766 00:25:46,612 --> 00:25:47,745 -No. -Yeah. 767 00:25:47,747 --> 00:25:51,281 For me, it's the healthy food was what sold me. 768 00:25:51,283 --> 00:25:53,350 FIERI: Because they're serving up Mexican classics 769 00:25:53,352 --> 00:25:54,751 with a little vegetarian spin. 770 00:25:54,753 --> 00:25:56,287 VALENZUELA: Grilled tofu tacos. 771 00:25:56,289 --> 00:25:58,822 I'm having the veggie burrito right now, and it's amazing. 772 00:25:58,824 --> 00:26:01,024 My new favorite is the butternut squash tostada. 773 00:26:01,026 --> 00:26:04,461 FIERI: Yeah. He's putting butternut squash on a tostada. 774 00:26:04,463 --> 00:26:06,630 VALENZUELA: It's still Mexican. It's not well known, 775 00:26:06,632 --> 00:26:09,700 and that's something unique that brings you to Mexico. 776 00:26:09,702 --> 00:26:11,368 -This is delicious. -The squash. 777 00:26:11,370 --> 00:26:12,302 You wait until you try it. It's famous here. 778 00:26:12,304 --> 00:26:13,370 Okay. 779 00:26:13,372 --> 00:26:15,305 First, start with butternut squash, fresh. 780 00:26:15,307 --> 00:26:17,107 Just gonna cut it into large pieces. 781 00:26:17,109 --> 00:26:19,176 -And where is this recipe from? -Yucatan. 782 00:26:19,178 --> 00:26:21,445 So that's it, boil it with the seeds and everything in it? 783 00:26:21,447 --> 00:26:22,445 -Right. -Down in the water? 784 00:26:22,447 --> 00:26:23,514 -That's right. -How long? 785 00:26:23,516 --> 00:26:25,315 Once it boils, about two or three minutes. 786 00:26:25,317 --> 00:26:26,583 It's got to be tender but not too much 787 00:26:26,585 --> 00:26:28,519 because, otherwise, it gets all mushy. 788 00:26:28,521 --> 00:26:30,120 Don't want to get it mushy. All right. 789 00:26:30,122 --> 00:26:32,055 So now it's boiled and cooled a little bit. 790 00:26:32,057 --> 00:26:33,323 Now we're gonna take the seeds out? 791 00:26:33,325 --> 00:26:34,925 Right. We also got to take the skin out. 792 00:26:34,927 --> 00:26:36,393 -We're gonna chop it up? -Right. 793 00:26:36,395 --> 00:26:37,528 And what's the next step? 794 00:26:37,530 --> 00:26:39,730 We're gonna put a little bit of oil, onions. 795 00:26:39,732 --> 00:26:42,599 -Red bell pepper. -Tomatoes, habanero peppers. 796 00:26:42,601 --> 00:26:43,667 [ Whistles ] 797 00:26:43,669 --> 00:26:44,734 I'm gonna put just a little bit before 798 00:26:44,736 --> 00:26:47,003 I add the butternut squash. 799 00:26:47,005 --> 00:26:48,672 -Squash. -Now, the butternut squash 800 00:26:48,674 --> 00:26:50,340 is gonna get a little softer here. 801 00:26:50,342 --> 00:26:51,608 We're gonna just cook it down 802 00:26:51,610 --> 00:26:52,943 so it's a little bit more tender? That's right. 803 00:26:52,945 --> 00:26:54,011 -We ready? -We're ready. 804 00:26:54,013 --> 00:26:55,879 So we're gonna top our tostada with it. 805 00:26:55,881 --> 00:26:57,814 Looks like he's putting a fruit cocktail on there. 806 00:26:57,816 --> 00:27:01,017 Now put tomatoes, onions, cilantro and cheese. 807 00:27:01,019 --> 00:27:03,087 There you go. -That's a lot. 808 00:27:03,089 --> 00:27:06,756 You can do it. There you go. 809 00:27:06,758 --> 00:27:08,959 It's got good texture. Tostada is nice and crunchy, 810 00:27:08,961 --> 00:27:12,496 and the squash is not fall-apart soft. 811 00:27:14,033 --> 00:27:16,567 The mixture of the red bell pepper and the onions 812 00:27:16,569 --> 00:27:18,635 and that little bit of the habanero 813 00:27:18,637 --> 00:27:21,171 was really done the right way. 814 00:27:21,173 --> 00:27:22,373 I'd order it again in a heartbeat. 815 00:27:22,375 --> 00:27:24,308 -All right. -It's really nice. 816 00:27:24,310 --> 00:27:26,443 -Thank you. -Butternut squash tostada. 817 00:27:26,445 --> 00:27:27,844 It's crispy, very light. 818 00:27:27,846 --> 00:27:30,114 Great flavor you can't find in a lot of places. 819 00:27:30,116 --> 00:27:31,315 Cochinita pibil. 820 00:27:31,317 --> 00:27:32,782 It's the best Mexican food in West Florida. 821 00:27:32,784 --> 00:27:34,184 Two steak tacos. 822 00:27:34,186 --> 00:27:36,053 Anybody that's into this kind of food knows about Taco Bus? 823 00:27:36,055 --> 00:27:37,321 -Yeah. -Oh, absolutely. 824 00:27:37,323 --> 00:27:40,457 -Can I get a torta chilorio? -I can go home now, dude. 825 00:27:40,459 --> 00:27:43,460 We'll wrap up the torta for lunch later, for lunching. 826 00:27:43,462 --> 00:27:45,195 Do me a favor and wrap up the bus 827 00:27:45,197 --> 00:27:47,330 and take it to my casa. 828 00:27:47,332 --> 00:27:49,867 -All right. -The bomb. 829 00:27:49,869 --> 00:27:51,935 FIERI: Up next, seafood in Salt Lake... 830 00:27:51,937 --> 00:27:53,737 I got nothing but happy on that. 831 00:27:53,739 --> 00:27:56,607 ...and enjoy making some big bad burritos... 832 00:27:56,609 --> 00:27:57,741 Awesome. 833 00:27:57,743 --> 00:27:59,810 ...then, green chili as real as it gets... 834 00:27:59,812 --> 00:28:01,144 I've had a lot of chili verde. 835 00:28:01,146 --> 00:28:02,479 This is fantastic. 836 00:28:02,481 --> 00:28:04,214 ...right in the middle of Missouri. 837 00:28:04,216 --> 00:28:06,350 -I think it's a good thing. -I think it's a great thing. 838 00:28:10,555 --> 00:28:11,822 Usually, on "Triple D," 839 00:28:11,824 --> 00:28:14,091 you see me cruising the convertible '67, 840 00:28:14,093 --> 00:28:16,893 but when I find a joint that's got a car this sick, 841 00:28:16,895 --> 00:28:18,829 well, I just got to stop and check it out. 842 00:28:18,831 --> 00:28:20,831 And it's not just the car that's unique here 843 00:28:20,833 --> 00:28:22,966 at the Lone Star Taqueria in Salt Lake City. 844 00:28:22,968 --> 00:28:25,635 They're doing Mexican food the real-deal way. 845 00:28:25,637 --> 00:28:27,170 Another chicken puerre, no cilantro. 846 00:28:27,172 --> 00:28:29,106 -It's delicious. -Salsa, everybody is fine? 847 00:28:29,108 --> 00:28:32,042 -Orders up, please. -Casual and funky. 848 00:28:32,044 --> 00:28:34,310 The car and the boots really stuck out. 849 00:28:34,312 --> 00:28:35,846 There's no other place like it. 850 00:28:35,848 --> 00:28:37,314 Lone quesadillas, solamente. 851 00:28:37,316 --> 00:28:38,915 -Is it always this chaotic? -Yeah. 852 00:28:38,917 --> 00:28:40,584 I feel like I walked into a fiesta. 853 00:28:40,586 --> 00:28:42,719 -Two tacos. -The food is fabulous. 854 00:28:42,721 --> 00:28:44,655 -Pretty much awesomeness. -Enjoy the fish taco? 855 00:28:44,657 --> 00:28:46,656 Yes. It's money. 856 00:28:46,658 --> 00:28:47,925 Everybody is happy? 857 00:28:47,927 --> 00:28:49,927 FIERI: Because this ain't Susan Harry's first rodeo. 858 00:28:49,929 --> 00:28:52,196 It's all I've done since I was the age of 13. 859 00:28:52,198 --> 00:28:53,530 Taco de pescado. 860 00:28:53,532 --> 00:28:55,599 FIERI: After running all kinds of restaurants, 861 00:28:55,601 --> 00:28:57,534 she wanted to open a Mexican place. 862 00:28:57,536 --> 00:28:58,668 -Carne adovada. -Right here. 863 00:28:58,670 --> 00:29:00,137 FIERI: So she brought in an old friend, 864 00:29:00,139 --> 00:29:02,005 Manuel Valdez... -Shellfish taco up. 865 00:29:02,007 --> 00:29:04,007 -...and his brother... -Chicken burrito. 866 00:29:04,009 --> 00:29:05,676 FIERI: ...to do the food they grew up with. 867 00:29:05,678 --> 00:29:07,878 -Appreciate it. Have a good day. -I mean, it's like family. 868 00:29:07,880 --> 00:29:09,746 -It's awesome. -Where I came for tacos. 869 00:29:09,748 --> 00:29:11,014 Big, big burritos. 870 00:29:11,016 --> 00:29:12,816 FIERI: And some of the biggest favorites here... 871 00:29:12,818 --> 00:29:14,151 Fish taco combo up. 872 00:29:14,153 --> 00:29:15,886 -...are seafood... -Nothing better. 873 00:29:15,888 --> 00:29:17,020 FIERI: ...in Utah. 874 00:29:17,022 --> 00:29:18,422 Is it easy to get fresh seafood here? 875 00:29:18,424 --> 00:29:19,689 -Oh, yes. It is. -Really? 876 00:29:19,691 --> 00:29:21,324 -Every day. -Queso pescada ahita. 877 00:29:21,326 --> 00:29:24,695 Fresh ahi. -I'm having a salmon taco. 878 00:29:24,697 --> 00:29:27,030 Sometimes, it's cod. Sometimes, it's sole. 879 00:29:27,032 --> 00:29:29,366 -Sea bass. -It's kind of like roulette. 880 00:29:29,368 --> 00:29:30,234 You don't know what you're gonna get that day. 881 00:29:30,236 --> 00:29:31,835 I got the shark taco. 882 00:29:31,837 --> 00:29:33,770 -Mahi mahi, red snapper. -Okay. 883 00:29:33,772 --> 00:29:35,438 I'm running out of fingers. -They have everything. 884 00:29:35,440 --> 00:29:37,374 -Camarones. -Camarones. 885 00:29:37,376 --> 00:29:38,575 Shrimp burrito. 886 00:29:38,577 --> 00:29:40,577 FIERI: This one is on the menu every day. 887 00:29:40,579 --> 00:29:43,247 I have to have these at least regularly. 888 00:29:43,249 --> 00:29:44,447 You make separate vegetables 889 00:29:44,449 --> 00:29:45,715 for the shrimp taco and the shrimp burritos. 890 00:29:45,717 --> 00:29:47,784 VALDEZ: We use bell peppers and red onions. 891 00:29:47,786 --> 00:29:49,252 -Julienne? -Julienne. Perfect. 892 00:29:49,254 --> 00:29:50,454 They're not to be beautiful. They're just to get done. 893 00:29:50,456 --> 00:29:51,922 Yes. Exactamente. 894 00:29:51,924 --> 00:29:53,657 So now, what we're gonna do is we're gonna add 895 00:29:53,659 --> 00:29:54,724 all the ingredients. 896 00:29:54,726 --> 00:29:56,994 Mm-hmm. Garlic, cayenne, black pepper. 897 00:29:56,996 --> 00:29:59,729 We're gonna put it all in? 898 00:29:59,731 --> 00:30:01,598 California chili. Little salt. 899 00:30:01,600 --> 00:30:02,732 New Mexico chili. 900 00:30:02,734 --> 00:30:04,668 And then a little bit of the soybean oil. 901 00:30:04,670 --> 00:30:06,303 -Soybean oil? -Soybean. 902 00:30:06,305 --> 00:30:08,739 Wow. How Rive Gauche of you. -Mm-hmm. 903 00:30:08,741 --> 00:30:10,640 So sauté that up. Takes what, 2 hours? 904 00:30:10,642 --> 00:30:11,942 Maybe less but, you know, around there. 905 00:30:11,944 --> 00:30:13,209 Wow. Look how much that cooked down. 906 00:30:13,211 --> 00:30:15,946 ♪♪ 907 00:30:15,948 --> 00:30:19,215 Wow. That's great flavor. 908 00:30:19,217 --> 00:30:20,483 [ Whistles ] Little bit of heat on that. 909 00:30:20,485 --> 00:30:22,219 Little bit of oil, whole-tail shrimp. 910 00:30:22,221 --> 00:30:24,555 Just gonna throw a little bit of garlic in there. 911 00:30:24,557 --> 00:30:25,756 Now, we go fast with these, right? 912 00:30:25,758 --> 00:30:28,091 Yep. Now, we have our peppers. 913 00:30:28,093 --> 00:30:31,227 We've got juice already in there, too. 914 00:30:31,229 --> 00:30:32,362 Warm up our tortilla. 915 00:30:32,364 --> 00:30:33,964 That's a big tortilla right there. 916 00:30:33,966 --> 00:30:35,499 -Look at that. -We've got our rice. 917 00:30:35,501 --> 00:30:36,900 We've got some of our beans. 918 00:30:36,902 --> 00:30:38,101 FIERI: In those frijoles, 919 00:30:38,103 --> 00:30:39,269 we got manteca in that, or what do we got? 920 00:30:39,271 --> 00:30:41,371 No, vegetable oil, cumin, garlic and salt. 921 00:30:41,373 --> 00:30:42,306 -Okay. -And you're done. 922 00:30:42,308 --> 00:30:43,573 Just a little bit of cheese. 923 00:30:43,575 --> 00:30:44,841 -Now the camarones. -Just put a little. 924 00:30:44,843 --> 00:30:46,577 -Don't forget that guy. -Oh, that guy right there. 925 00:30:46,579 --> 00:30:49,112 Cilantro. We got a little bit of onions, 926 00:30:49,114 --> 00:30:50,513 the fresh onions, tomatoes. 927 00:30:50,515 --> 00:30:51,982 Little bit of lettuce. -Looks good. 928 00:30:51,984 --> 00:30:53,383 Little bit of sour cream here. 929 00:30:53,385 --> 00:30:54,851 No, no, no, no. Go all the way over. 930 00:30:54,853 --> 00:30:56,320 That way, you bring this back. -Then you bring that one back. 931 00:30:56,322 --> 00:30:58,922 -And then roll over. -It's like the taquito method. 932 00:30:58,924 --> 00:31:00,657 That's what I'm talking about. 933 00:31:00,659 --> 00:31:03,193 I have to be able to see it. 934 00:31:03,195 --> 00:31:04,394 Mmm. 935 00:31:04,396 --> 00:31:06,529 What's that called, Killer Burrito? 936 00:31:06,531 --> 00:31:08,064 Really good. 937 00:31:08,066 --> 00:31:11,201 You definitely get the distinct flavor of the peppers. 938 00:31:11,203 --> 00:31:12,802 I got nothing but happy on that. 939 00:31:12,804 --> 00:31:15,405 Seriously, awesome. Awesome! 940 00:31:15,407 --> 00:31:17,941 Nice and spicy, lots of interesting peppers. 941 00:31:17,943 --> 00:31:19,943 -It's got a kick to it. -I love it. 942 00:31:19,945 --> 00:31:20,878 Burritos good? 943 00:31:20,880 --> 00:31:22,012 You eat the food, and you're hooked. 944 00:31:22,014 --> 00:31:23,346 Taco asada combo. 945 00:31:23,348 --> 00:31:25,215 Normally, in Mexico, I'd be eating this on a street. 946 00:31:25,217 --> 00:31:26,750 You just have to keep coming back. 947 00:31:26,752 --> 00:31:28,485 Best taco joint in Utah, for sure. 948 00:31:28,487 --> 00:31:30,153 Is that your car? 949 00:31:30,155 --> 00:31:31,354 No. 950 00:31:31,356 --> 00:31:34,291 The Camaro and the station wagon, even swap? 951 00:31:34,293 --> 00:31:36,026 Oh, absolutely not. 952 00:31:36,028 --> 00:31:38,095 Okay. I'll give you 500 bucks. 953 00:31:38,097 --> 00:31:39,629 FIERI: Now we're headed directly east 954 00:31:39,631 --> 00:31:43,299 for some more good food and a great story. 955 00:31:43,301 --> 00:31:45,502 You got to dig restaurant romances. 956 00:31:45,504 --> 00:31:46,970 You know, boy meets girl, 957 00:31:46,972 --> 00:31:48,638 but he's from a foreign country. 958 00:31:48,640 --> 00:31:50,840 They hit it off, well, then they get married. 959 00:31:50,842 --> 00:31:52,642 They move back to her hometown, 960 00:31:52,644 --> 00:31:54,444 and they open a restaurant. 961 00:31:54,446 --> 00:31:57,013 I mean, it's, like, made for a TV movie 962 00:31:57,015 --> 00:31:59,716 except, here, it's real. I'm in Chesterfield, 963 00:31:59,718 --> 00:32:02,519 about 30 miles west of downtown St. Louis, Missouri, 964 00:32:02,521 --> 00:32:03,854 to check out this joint, 965 00:32:03,856 --> 00:32:07,457 Espino's Mexican Bar and Grill. 966 00:32:07,459 --> 00:32:10,727 Pick up the carnitas, guys. Let's go. 967 00:32:10,729 --> 00:32:12,862 The flavors are powerful. 968 00:32:12,864 --> 00:32:15,265 The food here is incredible. 969 00:32:15,267 --> 00:32:19,336 Mr. Espino, he is the best chef. 970 00:32:19,338 --> 00:32:21,404 FIERI: That's Mr. Artemio Espino, 971 00:32:21,406 --> 00:32:23,807 originally from Michoacán, Mexico. 972 00:32:23,809 --> 00:32:25,609 Here's enchiladas, guys. Pick up. 973 00:32:25,611 --> 00:32:27,677 FIERI: In '04, he opened the joint with his wife, 974 00:32:27,679 --> 00:32:29,813 Roseanne... -Hi, Carrie. How are you? 975 00:32:29,815 --> 00:32:32,482 FIERI: ...you know, the hometown girl I was talking about, 976 00:32:32,484 --> 00:32:36,019 and the hometown, straight-up barbecue country. 977 00:32:36,021 --> 00:32:37,421 Their ribs are to die for. 978 00:32:37,423 --> 00:32:39,089 FIERI: So are the family recipes, 979 00:32:39,091 --> 00:32:41,491 like a mole passed down through the generations 980 00:32:41,493 --> 00:32:44,761 and a pork chili verde that is off the hook. 981 00:32:44,763 --> 00:32:45,962 The pork chili verde. Pick up. 982 00:32:45,964 --> 00:32:47,431 FIERI: What are we gonna make first? 983 00:32:47,433 --> 00:32:49,432 The green salsa for the pork chili verde. 984 00:32:49,434 --> 00:32:51,168 First, we're going to get garlic. 985 00:32:51,170 --> 00:32:53,170 -The serranos? -Jalapeños and serranos. 986 00:32:53,172 --> 00:32:54,638 Now you got your onions, 987 00:32:54,640 --> 00:32:56,773 and then you put your tomatillos. 988 00:32:56,775 --> 00:32:58,775 You hear them sizzling? 989 00:32:58,777 --> 00:33:00,510 See? Now we put the water. 990 00:33:00,512 --> 00:33:02,846 And we're gonna let it go for at least a half hour. 991 00:33:02,848 --> 00:33:04,715 And while that cooks, in this container right here... 992 00:33:04,717 --> 00:33:07,250 -Okay. -...we're gonna add onions. 993 00:33:07,252 --> 00:33:10,187 -Cilantro. -Cilantro, salt, white pepper. 994 00:33:10,189 --> 00:33:12,255 Okay. So when that's cooked, we drop it in here? 995 00:33:12,257 --> 00:33:13,523 Yeah. 996 00:33:13,525 --> 00:33:15,926 Then, we mix it. 997 00:33:15,928 --> 00:33:17,327 Now we're gonna do the pork. 998 00:33:17,329 --> 00:33:18,729 Olive oil, the chopped garlic. 999 00:33:18,731 --> 00:33:21,331 Turn it fast, or you'll burn the garlic. 1000 00:33:21,333 --> 00:33:23,066 The whole pan, you got your pork. 1001 00:33:23,068 --> 00:33:24,401 So you brown the meat. 1002 00:33:24,403 --> 00:33:26,136 -Black pepper. -Oregano. 1003 00:33:26,138 --> 00:33:28,605 Dry oregano, your lemon pepper. 1004 00:33:28,607 --> 00:33:30,941 I've never seen lemon pepper in Mexico. 1005 00:33:30,943 --> 00:33:33,477 That one is a new thing up here, I guess. 1006 00:33:33,479 --> 00:33:34,877 Now, you add your cumino. -Cumin. 1007 00:33:34,879 --> 00:33:36,212 Put your salt on it. 1008 00:33:36,214 --> 00:33:39,483 Now, you add your onions to give more body to the sauce. 1009 00:33:39,485 --> 00:33:40,883 Diced green chilis. 1010 00:33:40,885 --> 00:33:43,086 Then, I got pork base... -Okay. 1011 00:33:43,088 --> 00:33:45,355 ...to add more flavor to it. 1012 00:33:45,357 --> 00:33:47,223 I like the bottom- of-the-spoon move. 1013 00:33:47,225 --> 00:33:49,092 Okay. And then, we're gonna put this sauce. 1014 00:33:49,094 --> 00:33:50,427 This is the sauce, the one I make. 1015 00:33:50,429 --> 00:33:52,895 See? Right to the end, you put your cilantro. 1016 00:33:52,897 --> 00:33:55,866 Stir it. 1017 00:33:55,868 --> 00:33:57,033 Cover it and lower the heat. 1018 00:33:57,035 --> 00:33:58,702 In one hour, you have the pork chili verde. 1019 00:34:00,639 --> 00:34:03,840 There you are. -Nice. 1020 00:34:03,842 --> 00:34:05,642 Nice and tender, ready to eat. 1021 00:34:05,644 --> 00:34:08,311 ♪♪ 1022 00:34:08,313 --> 00:34:10,713 This is one of my favorite Mexican dishes. 1023 00:34:10,715 --> 00:34:15,718 ♪♪ 1024 00:34:15,720 --> 00:34:16,986 Killer. 1025 00:34:16,988 --> 00:34:18,855 Perfect amount of spice. Look at that. 1026 00:34:18,857 --> 00:34:20,390 You just push on the pork, 1027 00:34:20,392 --> 00:34:21,991 and it just falls apart, 1028 00:34:21,993 --> 00:34:23,793 a little jalapeño, 1029 00:34:23,795 --> 00:34:25,862 a little garlic, 1030 00:34:25,864 --> 00:34:29,599 the acidity of the tomatillos. 1031 00:34:29,601 --> 00:34:32,602 But I got to tell you, Chef, it is delicious. 1032 00:34:32,604 --> 00:34:34,204 I've had a lot of chili verde. 1033 00:34:34,206 --> 00:34:35,806 This is fantastic. -Thanks. 1034 00:34:38,010 --> 00:34:40,076 We have the puerco con chili verde. 1035 00:34:40,078 --> 00:34:42,813 It's a little sweet, a little tangy. 1036 00:34:42,815 --> 00:34:44,214 It's unbelievably tender. 1037 00:34:44,216 --> 00:34:49,352 For a guy that came from Mexico on his 18th birthday 1038 00:34:49,354 --> 00:34:51,288 to look what you've done for yourself, 1039 00:34:51,290 --> 00:34:53,290 making this kind of food and offering it 1040 00:34:53,292 --> 00:34:55,892 to these folks here in Chesterfield, what a life. 1041 00:34:55,894 --> 00:34:58,628 -I think it's a good thing. -I think it's a great thing. 1042 00:34:58,630 --> 00:35:02,698 ♪♪ 1043 00:35:02,700 --> 00:35:05,502 FIERI: Coming up, it's Mexican madness in Omaha... 1044 00:35:05,504 --> 00:35:07,103 Oh, whoa, whoa, whoa, whoa, whoa, whoa. 1045 00:35:07,105 --> 00:35:09,406 ...from classic enchiladas and chimichangas... 1046 00:35:09,408 --> 00:35:10,507 Bye-bye, let's fry. 1047 00:35:10,509 --> 00:35:11,775 ...to puff the magic tortilla. 1048 00:35:11,777 --> 00:35:12,909 Mm, that's killer! 1049 00:35:16,481 --> 00:35:18,215 This one is a great family story. 1050 00:35:18,217 --> 00:35:20,083 Here I am in Omaha, Nebraska. 1051 00:35:20,085 --> 00:35:22,819 In 1914, a Belgian immigrant 1052 00:35:22,821 --> 00:35:24,554 put up this building and opened up a pharmacy. 1053 00:35:24,556 --> 00:35:26,423 He later passed it on to his son. 1054 00:35:26,425 --> 00:35:28,491 Well, decades later, his son retires, 1055 00:35:28,493 --> 00:35:30,893 and it looks like the Bogard family legacy 1056 00:35:30,895 --> 00:35:32,429 is gonna end on this corner. 1057 00:35:32,431 --> 00:35:34,497 Well, that is until the grandson stepped up 1058 00:35:34,499 --> 00:35:36,032 and said, "I'll take a shot," 1059 00:35:36,034 --> 00:35:37,300 moved back from Miami 1060 00:35:37,302 --> 00:35:40,637 and reopened the place his way as a taqueria... 1061 00:35:40,639 --> 00:35:41,704 Two beef hard shells. 1062 00:35:41,706 --> 00:35:42,973 ...serving all the classics. 1063 00:35:42,975 --> 00:35:44,440 Chicken chimichanga, it's great. 1064 00:35:44,442 --> 00:35:45,976 -Beef enchilada. -Great food. 1065 00:35:45,978 --> 00:35:47,710 -FIERI: But the heavy hitter... -One more beef. 1066 00:35:47,712 --> 00:35:49,712 ...is something Brad Bogard calls 1067 00:35:49,714 --> 00:35:51,448 the California taco... -Here we go. 1068 00:35:51,450 --> 00:35:53,049 FIERI: ...even though he discovered it 1069 00:35:53,051 --> 00:35:54,250 on a trip to the Caribbean... 1070 00:35:54,252 --> 00:35:55,652 It's that puffy-shell taco. 1071 00:35:55,654 --> 00:35:56,653 ...that he brought to Omaha... 1072 00:35:56,655 --> 00:35:57,720 No lettuce. 1073 00:35:57,722 --> 00:35:59,188 ...when he decided to settle down 1074 00:35:59,190 --> 00:36:01,457 and open this joint in the old family building. 1075 00:36:01,459 --> 00:36:02,726 Beef taco coming up. 1076 00:36:02,728 --> 00:36:03,927 Just one hitch. 1077 00:36:03,929 --> 00:36:05,528 Never worked at a restaurant before in my life. 1078 00:36:05,530 --> 00:36:06,662 Never worked at one. 1079 00:36:06,664 --> 00:36:08,397 Went down to the Mexican grocery store, "Pollo? 1080 00:36:08,399 --> 00:36:09,866 Chicken?" -They started giving you ideas. 1081 00:36:09,868 --> 00:36:11,668 Yeah, and they, like, pointed at what to use. 1082 00:36:11,670 --> 00:36:13,870 Oh, there's the tortilla recipe. 1083 00:36:13,872 --> 00:36:15,138 And that's how you started making tortillas. 1084 00:36:15,140 --> 00:36:16,472 -Yeah. -Give me the rundown. 1085 00:36:16,474 --> 00:36:19,275 You start with wheat flour, then sea salt, baking soda. 1086 00:36:19,277 --> 00:36:20,676 So that's gonna give it some of the leavening. 1087 00:36:20,678 --> 00:36:21,745 Vegetable shortening. 1088 00:36:21,747 --> 00:36:23,480 Then some hot water. Crank this baby up. 1089 00:36:23,482 --> 00:36:26,082 So once the dough works, do you knead it? 1090 00:36:26,084 --> 00:36:27,217 You got to knead that dough. 1091 00:36:27,219 --> 00:36:29,152 Now, who taught you how to do this? 1092 00:36:29,154 --> 00:36:30,620 -Nobody. -Really? 1093 00:36:30,622 --> 00:36:31,955 Throw my dough down, 1094 00:36:31,957 --> 00:36:33,289 then we put it in the bun divider. 1095 00:36:33,291 --> 00:36:35,891 Look at that. What is that, circa 1840? 1096 00:36:35,893 --> 00:36:38,561 -Patent 1931. -Wow. 1097 00:36:38,563 --> 00:36:41,298 Into the slot, confinement ring. 1098 00:36:41,300 --> 00:36:42,498 Because you will stay in there. 1099 00:36:42,500 --> 00:36:44,234 Pull it down, then we hit the button. 1100 00:36:44,236 --> 00:36:45,501 Nice drop down. 1101 00:36:45,503 --> 00:36:47,637 Activate. 1102 00:36:47,639 --> 00:36:49,372 -Really? -Pull it up. 1103 00:36:49,374 --> 00:36:51,841 Wow. Look at those little biscuits of friendship. 1104 00:36:51,843 --> 00:36:53,309 Now, you go ahead and roll these out by hand. 1105 00:36:53,311 --> 00:36:55,045 Exactly. Power it up. 1106 00:36:55,047 --> 00:36:56,780 And we don't do it until we get your order. 1107 00:36:56,782 --> 00:36:58,314 Oh, whoa, whoa, whoa, whoa, whoa, whoa. 1108 00:36:58,316 --> 00:37:00,383 You can make them ahead of time and just wax paper them. 1109 00:37:00,385 --> 00:37:01,651 Could. Don't. 1110 00:37:01,653 --> 00:37:04,587 I want their tacos tasting like I want my tacos. 1111 00:37:04,589 --> 00:37:05,722 So that's it. 1112 00:37:05,724 --> 00:37:07,523 Now we can stuff it with whatever we want. 1113 00:37:07,525 --> 00:37:09,058 Steak, chicken, beef. 1114 00:37:09,060 --> 00:37:10,793 Now, this is what we're going to use to make the carne asada? 1115 00:37:10,795 --> 00:37:12,795 The steak, exactly. You take it over to the slicer, 1116 00:37:12,797 --> 00:37:14,196 put the spices together, 1117 00:37:14,198 --> 00:37:16,065 a little black pepper, sea salt, 1118 00:37:16,067 --> 00:37:17,267 onion salt, cayenne pepper, 1119 00:37:17,269 --> 00:37:19,135 the oregano, which I like. 1120 00:37:19,137 --> 00:37:20,736 I like the seasoning mix on that. 1121 00:37:20,738 --> 00:37:22,204 And then, we grill it? -Open flame. 1122 00:37:22,206 --> 00:37:24,407 FIERI: Medium rare on both sides, so it doesn't dry out. 1123 00:37:24,409 --> 00:37:26,476 You got it. And after it cools, then, we slice it. 1124 00:37:26,478 --> 00:37:28,078 If you slice it right away... -It'll lose all the juice. 1125 00:37:28,080 --> 00:37:29,612 Exactly. 1126 00:37:29,614 --> 00:37:31,013 That's some pretty good carne. 1127 00:37:31,015 --> 00:37:32,481 These get popped inside of here. 1128 00:37:32,483 --> 00:37:34,216 Right. That's a healthy little portion. 1129 00:37:34,218 --> 00:37:35,551 And that's it. Bye-bye, let's fry. 1130 00:37:35,553 --> 00:37:37,019 -Let's do it. -After it's done cooking, 1131 00:37:37,021 --> 00:37:38,288 you let it drain a little bit of the oil. 1132 00:37:38,290 --> 00:37:39,955 About 3 minutes. Should we see what she looks like? 1133 00:37:39,957 --> 00:37:42,025 That takes a little something. -Look at that. 1134 00:37:42,027 --> 00:37:43,760 Lettuce. We shred our own cheese. 1135 00:37:43,762 --> 00:37:46,296 Queso. Look at that. 1136 00:37:46,298 --> 00:37:47,697 That's outstanding. 1137 00:37:47,699 --> 00:37:50,300 Mmm. The meat has got great flavor, crunchy. 1138 00:37:50,302 --> 00:37:52,102 Look at all the juice in there. 1139 00:37:52,104 --> 00:37:53,703 Mmm, that's killer. 1140 00:37:53,705 --> 00:37:55,905 Do I look like I just took a bath in that or what? 1141 00:37:55,907 --> 00:37:57,173 Wow, that's good. Nice job, man. 1142 00:37:57,175 --> 00:37:58,774 -Appreciate that. -Good texture. 1143 00:37:58,776 --> 00:38:01,110 It's got a great taste to it. -Tasted homemade. 1144 00:38:01,112 --> 00:38:03,179 My mom didn't make them this good. 1145 00:38:03,181 --> 00:38:04,714 That's kind of like the seal of approval. 1146 00:38:04,716 --> 00:38:06,316 We got to make that tu-tung sound. 1147 00:38:06,318 --> 00:38:07,917 Tu-tung. 1148 00:38:07,919 --> 00:38:10,053 It's quick. It's easy, and it's great food. 1149 00:38:10,055 --> 00:38:11,254 It tastes really fresh. 1150 00:38:11,256 --> 00:38:12,455 I want everything cooked that day. 1151 00:38:12,457 --> 00:38:13,723 This salsa is great. 1152 00:38:13,725 --> 00:38:14,857 FIERI: Two kinds -- the red... 1153 00:38:14,859 --> 00:38:16,793 Tastes like somebody just chopped up a tomato 1154 00:38:16,795 --> 00:38:18,061 and put it in a bottle. 1155 00:38:18,063 --> 00:38:20,196 FIERI: ...and the green, made with fresh jalapeños. 1156 00:38:20,198 --> 00:38:21,598 Look at that. -That's good. 1157 00:38:21,600 --> 00:38:23,400 That's money. -That's money. 1158 00:38:23,402 --> 00:38:24,534 All the way down. 1159 00:38:24,536 --> 00:38:26,803 FIERI: And Brad keeps serving up all the favorites. 1160 00:38:26,805 --> 00:38:29,873 -Three hard-shell tacos. -There we go. Burrito. 1161 00:38:29,875 --> 00:38:31,875 The nachos supreme, really good. 1162 00:38:31,877 --> 00:38:33,476 FIERI: And when he heads back to the fryer... 1163 00:38:33,478 --> 00:38:35,278 -Chicken chimi. -Let's make a chimichanga. 1164 00:38:35,280 --> 00:38:36,946 Big deep-fried burrito. 1165 00:38:36,948 --> 00:38:39,282 -Exactly. -80-20 ground beef. 1166 00:38:39,284 --> 00:38:41,284 Add the seasonings right after we get the meat in there. 1167 00:38:41,286 --> 00:38:43,086 -Ancho? -Ancho chili pepper. 1168 00:38:43,088 --> 00:38:45,021 -The chipotle. -Sea salt. 1169 00:38:45,023 --> 00:38:46,623 -Okay. -And onion salt. 1170 00:38:46,625 --> 00:38:48,157 -Add a little water. -Everybody is in the pool. 1171 00:38:48,159 --> 00:38:50,226 You're gonna let it sit here and cook for, what, 2 hours? 1172 00:38:50,228 --> 00:38:51,628 -Right at it. -So that's cooked down. 1173 00:38:51,630 --> 00:38:54,564 I mean, that is, like, beef sauce. 1174 00:38:54,566 --> 00:38:55,765 [ Whistles ] And this is the method, huh? 1175 00:38:55,767 --> 00:38:58,301 The spices help separate that oil from the meat. 1176 00:38:58,303 --> 00:38:59,702 That's precise. 1177 00:38:59,704 --> 00:39:02,438 So let these cool down, and then what goes down? 1178 00:39:02,440 --> 00:39:05,107 Pinto beans, we sort every one by hand, looking for rocks. 1179 00:39:05,109 --> 00:39:07,043 The thing I love is that, when you were hanging down 1180 00:39:07,045 --> 00:39:08,244 at the Mexican market, 1181 00:39:08,246 --> 00:39:10,780 you got some really particular information, 1182 00:39:10,782 --> 00:39:12,649 something like, sorting beans, which is quite an art, 1183 00:39:12,651 --> 00:39:13,983 very seldom done. 1184 00:39:13,985 --> 00:39:15,051 And then you cook the beans, 1185 00:39:15,053 --> 00:39:16,252 mix the beans into the ground beef. 1186 00:39:16,254 --> 00:39:17,587 Just a few. Flour tortilla. 1187 00:39:17,589 --> 00:39:19,322 Put a little steam on it so it's pliable. 1188 00:39:19,324 --> 00:39:21,257 Exactly, make it pliable, so you can fold it up. 1189 00:39:21,259 --> 00:39:22,925 -So it doesn't crack. -A little refried beans, 1190 00:39:22,927 --> 00:39:24,260 good amount of meat, onions. 1191 00:39:24,262 --> 00:39:25,395 You know how I like cheese. 1192 00:39:25,397 --> 00:39:26,929 -Cheesy. -Like that. 1193 00:39:26,931 --> 00:39:28,331 Are we gonna wedge that in there again? 1194 00:39:28,333 --> 00:39:30,133 Then over to the fryer. -You got it. 1195 00:39:30,135 --> 00:39:31,835 -There we go. -Plate it really quick. 1196 00:39:31,837 --> 00:39:34,003 Lettuce on there. Cheese. Couple olives. 1197 00:39:34,005 --> 00:39:36,139 So let's take a gander at that bad boy. 1198 00:39:36,141 --> 00:39:38,875 Crispy outside. Creamy, cheesy on the inside. 1199 00:39:38,877 --> 00:39:40,810 Mmm. 1200 00:39:40,812 --> 00:39:43,079 That's awesome, man. You know my favorite part? 1201 00:39:43,081 --> 00:39:46,282 Little bit of onion you put in there. 1202 00:39:46,284 --> 00:39:47,550 Well done, brother. -Thanks, man. 1203 00:39:47,552 --> 00:39:49,686 Look at that. 1204 00:39:49,688 --> 00:39:50,953 MAN: It's got homemade flavors 1205 00:39:50,955 --> 00:39:53,356 you don't find just anywhere else. 1206 00:39:53,358 --> 00:39:54,890 All the meat and cheese, it's just good. 1207 00:39:54,892 --> 00:39:56,426 FIERI: And Brad just keeps on frying. 1208 00:39:56,428 --> 00:39:59,095 Chicken enchilada, it definitely tastes fresh and homemade. 1209 00:39:59,097 --> 00:40:01,231 So we're gonna make the shredded chicken. 1210 00:40:01,233 --> 00:40:02,898 Chicken down, little sea salt in there. 1211 00:40:02,900 --> 00:40:04,434 Water, just enough to cover it. 1212 00:40:04,436 --> 00:40:05,702 Simmer it for an hour and a half, 1213 00:40:05,704 --> 00:40:07,570 let it break down. 1214 00:40:07,572 --> 00:40:09,105 It almost starts to shred for you. 1215 00:40:09,107 --> 00:40:10,507 How much does that make for you for a day? 1216 00:40:10,509 --> 00:40:11,507 -Half a day. -Really? 1217 00:40:11,509 --> 00:40:12,508 And then, you'll do it again. 1218 00:40:12,510 --> 00:40:14,110 Yeah. Just keep going. Keep going. 1219 00:40:14,112 --> 00:40:15,311 So the chicken gets shredded up. 1220 00:40:15,313 --> 00:40:16,780 We just want to add a little pungent flavor. 1221 00:40:16,782 --> 00:40:19,248 This mixture of cumin, cayenne and paprika. 1222 00:40:19,250 --> 00:40:21,984 Then you roll it around. 1223 00:40:21,986 --> 00:40:24,320 That's what I'm talking about. 1224 00:40:24,322 --> 00:40:26,656 That's killer. That's some really nice flavor. 1225 00:40:26,658 --> 00:40:28,725 We need the sauce for the enchiladas. 1226 00:40:28,727 --> 00:40:30,193 Start with the tomato sauce. 1227 00:40:30,195 --> 00:40:31,460 We've got the chili powder, ancho. 1228 00:40:31,462 --> 00:40:33,663 Well, the ancho chili farmers here in Nebraska are 1229 00:40:33,665 --> 00:40:35,732 doing really well with all your use. 1230 00:40:35,734 --> 00:40:37,467 Then, we roll in... -Chipotle. 1231 00:40:37,469 --> 00:40:39,135 Onion salt. The sea salt. 1232 00:40:39,137 --> 00:40:40,669 A little garlic. A little agua. 1233 00:40:40,671 --> 00:40:41,804 You let that warm up. 1234 00:40:41,806 --> 00:40:43,205 This is one of the things about Mexican food 1235 00:40:43,207 --> 00:40:44,808 people don't know is a lot of it is preparation. 1236 00:40:44,810 --> 00:40:47,210 It's the low and slow idea. -Let that warm up. 1237 00:40:47,212 --> 00:40:49,012 We take some canola oil. -Sauce is hot. 1238 00:40:49,014 --> 00:40:50,413 Dip, fry. Fry. Out. 1239 00:40:50,415 --> 00:40:51,881 Put it in this enchilada sauce. 1240 00:40:51,883 --> 00:40:53,950 Heat the tortilla with that salsa in the oil. 1241 00:40:53,952 --> 00:40:55,218 It really makes that enchilada sauce... 1242 00:40:55,220 --> 00:40:56,819 -Just soak right into it. -...soak right into it. 1243 00:40:56,821 --> 00:40:58,154 And that tortilla holds the sauce. 1244 00:40:58,156 --> 00:40:59,488 Dip. Fry, out. 1245 00:40:59,490 --> 00:41:00,957 I like the concept. 1246 00:41:00,959 --> 00:41:02,758 Cook that right into it. 1247 00:41:02,760 --> 00:41:05,761 You look like Edward Scissorhands with those. 1248 00:41:05,763 --> 00:41:07,830 -We're doing the enchiladas. -Look at that chicken. 1249 00:41:07,832 --> 00:41:09,165 Little bit of cheese inside also. 1250 00:41:09,167 --> 00:41:12,368 Then, it has to go through the steamer. 1251 00:41:12,370 --> 00:41:14,037 I think we're ready. -Nice. 1252 00:41:14,039 --> 00:41:16,039 Roll it up here. Top it with some more cheese. 1253 00:41:16,041 --> 00:41:17,774 Okay. Look at that. 1254 00:41:17,776 --> 00:41:19,308 Now, I always dress it in lettuce, 1255 00:41:19,310 --> 00:41:23,245 couple of my homemade flour tortilla chips. 1256 00:41:23,247 --> 00:41:24,514 Mmm. 1257 00:41:24,516 --> 00:41:26,115 Good, man. I got to tell you something, dude. 1258 00:41:26,117 --> 00:41:29,986 That tortilla, fantastic flavor, mm. 1259 00:41:29,988 --> 00:41:32,055 That is really good, man. -Thank you. 1260 00:41:32,057 --> 00:41:33,723 The chicken is really juicy. 1261 00:41:33,725 --> 00:41:35,458 The melted cheese makes it really good. 1262 00:41:35,460 --> 00:41:38,261 -The California Taco? -It's fast, easy and unique. 1263 00:41:38,263 --> 00:41:39,729 -How we doing? -Congratulations, man. 1264 00:41:39,731 --> 00:41:41,197 Got a great joint. 1265 00:41:41,199 --> 00:41:44,067 Was that a road trip or what? But don't worry. 1266 00:41:44,069 --> 00:41:46,870 There's plenty more joints all over this great country. 1267 00:41:46,872 --> 00:41:49,338 I'll be looking for you next time on "Triple D." 1268 00:41:49,340 --> 00:41:51,541 Here, I got something for you, man. 1269 00:41:51,543 --> 00:41:54,344 Seriously? You carved this by hand? 1270 00:41:54,346 --> 00:41:56,212 All out of a watermelon? 1271 00:41:56,214 --> 00:41:58,281 -A watermelon, yeah. -You're crazy. 1272 00:41:58,283 --> 00:41:59,516 You're like a surgeon.