All language subtitles for Diners.Drive-Ins.and.Dives.S45E11.1080p.WEB.h264-CBFM

Hey, everybody, I'm Guy Fieri
and I'm rolling out,

looking for America's greatest
diners, drive-ins and dives.

This trip...

Come on, Chef,
you're doing great.
You stick with it, okay?

...it's a big bite
of worldwide flavor...

Warm yourself up.
You gotta make sure that
you released the jaw.

...we're grabbing Mexican
in Vegas...

I wanna go through
the entire menu.

...mofongo in Palm Beach...

This is one of the best ways
I've ever had it.

...and Mediterranean
with Chef Michelle Bernstein
in Coral Springs...

It's just a beautiful
bite of food.

...where things get
so over the top...

...where things get
so over the top...

Look at the size of this!

...it even becomes
Greek to me.

I mean,
how many Greek restaurants
have I been to on Triple D?

I've never seen this
in my life.

That's all right here,
right now,

on Diners, Drive-Ins
and Dives.

So, I'm here
in Coral Springs, Florida,

with the one and only
superchef Michelle Bernstein.

All right, Chef,
I've got a place to go.

All right, Chef,
I've got a place to go.

It's this dynamite story.

The chef, she's from Philly,
she went to Greece,

she trained,
she's flipped restaurants,
now she's got her own place,

runs it with her five kids
and her husband

and people say it's like
Greek Florida food.

You're making me so hungry.

Fantastic 'cause this is
Hellenic Republic.

The pastitsio's ready to go.

The best Greek food
I've had anywhere.

It's just like, "Wow."

[Nikol] Chicken souvlaki bowl
on the line.

I've been to a lot of
Greek restaurants.

-This is not
typical Greek food.
-Yeah.

It's like Greek comfort food.

It's like Greek comfort food.

[Guy] Which comes from
Nikol Zarbalas

who, after a successful run
in real estate

and rescuing restaurants,

decided to open a place

where work, home
and her Greek heritage

all blend together.

This is family.

My oldest is 12
and works with me on the line

and our only girl,
at three years old,

is a fixture
in this restaurant.

Thank you!

-The youngest hostess
in the industry.
-She is.

All right,
let's get into this.

-We've got Greek dishes.
-[Nikol] Yeah.

We've got things you like.

-It's an extension
of the home kitchen.
-Exactly.

-It's an extension
of the home kitchen.
-Exactly.

[Guy] Okay.

So, I've had the lamb burger.

There's your lamb burger.

The presentation
just knocks me out.

It's just a huge bite
of deliciousness.

So, we are going to make
our braised lamb.

We're gonna make our stock
that we cook it all in.

Oil, boneless leg of lamb.

-[Guy] I like that.
-Once it's seared off,
we're gonna go ahead

and use the drippings
to make our chicken stock.

So you got all that flavor
in the bottom of the pan.

[Nikol] Deglaze the pan
with water.

-Now we'll just throw
the whole yard bird in there.
-[Nikol] Whole chicken,

mirepoix,

-thyme, got some bay leaves...
-[Guy] Bay leaves.

-thyme, got some bay leaves...
-[Guy] Bay leaves.

-...whole garlic,
-Good amount of garlic.

-And that's some
Florida humidity.
-Granulated... Yeah.

-Granulated onion, salt
and some black pepper.
-Black pepper.

-How long will this go?
-About an hour and a half.

-[Guy] Pull the chicken,
we'll strain it.
-[Nikol] Yeah.

Now we're gonna
finish our lamb.

We're gonna put in
some garlic.

-I love the no-fear garlic.
-Bay leaves.

-The what?
-The no-fear garlic.

-Just get it.
-Yeah.

Some Greek red wine
and chicken stock.

Cover it with parchment
and aluminum foil.

Put it in the oven for about
three and a half hours.

You'll let it cool
a little bit, then shred it.
Now we're gonna make the...

-Beefteki.
-Which is Greek meatball.

-Beefteki.
-Which is Greek meatball.

-80/20, chopped up onion...
-Yep.

-...parsley. Just a little.
-Wow.

Garlic,

-dried mint.
-Ooo, yum!

Salt, pepper, cumin, eggs

and some panko
to hold it all together.

Form it into a patty

and throw it
on the chargriller
to make a burger with it.

Okay, Chef.

-We're making
our Hellenic sauce.
-Okay.

It is mayo-based.

We've got mustard, ketchup,

honey, lemon juice.

-It's delicious. Mmm-hmm.
-I'll have that
on a flip-flop.

The last thing
we make for this
is the pickled onions.

The last thing
we make for this
is the pickled onions.

Water, white wine vinegar,

-red Greek wine...
-Okay.

...sugar, salt,
fresh garlic, bay leaf.

Warm it up, dissolve the salt
and the sugar

and then just
pour it right over
thinly sliced red onion.

And we use it
to top our burger with.

[Guy] What else
is incorporating
into this burger?

[Nikol] Vlahotyri cheese.

[Guy] Bun's toasted.
A little spinach.

-Our Hellenic sauce
on the bottom.
-Look at the size of this!

Lamb's out. Nice and tender.

-[Guy] That's not how much
you're putting on there.
-[Nikol] Oh, yeah.

-You are gonna wear this.
-I can't do this.
That's unreal.

[Guy] No way
this is gonna look sexy.

Warm yourself up.
You gotta make sure
that you release the jaw.

Mmm!

[with full mouth]
That's really good.

There's so much flavor
in this.

All of the spices
that you have going on
in the actual burger,

but then you get to the lamb.

[Guy] It's her first day
on Triple D

and she's already
stealing my job.

You nailed it exactly.

It's delicious.

This sauce right here,
we might wanna go ahead

and start bottling this
by the gallon.

and start bottling this
by the gallon.

[Michelle] It's just
a beautiful bite of food.

"Hellenic Republic.
Messy and phenomenal"

Lamb burger.

The lamb is just juicy
and delicious and fall apart.

It's in the onions,
the spinach and the taste
of the lamb and the burger

and it was just extraordinary.

[Nikol] Shrimp Santorini,
table four.

[woman] Nikol just
brings it up a notch.

Everything she makes
is with a twist
and with her heart and soul.

Shrimp down
for the shrimp and traxana.

I had the shrimp kataifi.
Delicious.

[man] It's the creaminess
of the grits

which is not
a traditional grit.

One of my favorite
dishes here.

Walk me through.
What are we getting into?

Walk me through.
What are we getting into?

[Nikol] Traxana,
which is straight from Greece.

It's actually made
with semolina and yogurt

and they dry it out
and make these crumbs.
They're kind of sour.

But it's kinda yummy.

I don't recommend
eating it dry like that.

-It gets stuck
in your teeth. [laughing]
-Okay.

[all laughing]

So, what are we making
right now?

This is kataifi fried shrimp
with grits.

Salt, our grits.

Once it comes
back up to a boil,
it'll start thickening.

Add our heavy cream.

Parmesan cheese,
crumbled feta.

-Don't forget-a the feta.
-[penny whistle toots]

[Nikol] That's ready to go.

[Michelle] Mmm!

-All right, just...
-[all laughing]

This is one of the best
Greek things I've ever had.

The little chewable parts.

That's the kicker of it.

Well, make the shrimp
anyways 'cause,

-you know, 'cause we got to.
-Why not?

We're gonna make
our simple syrup.

Water, sugar, the raw,

honey, jalapeno, oranges.

-And we're just gonna
let this simmer.
-20, 30 minutes.

We're gonna strain it out
and then we use it
to top our kataifi.

So, this is just filo dough.

[Nikol] We're basically gonna
wrap our shrimp.

[Nikol] We're basically gonna
wrap our shrimp.

[Guy] Wow!

[Nikol] We pan-fry these.

While this gets hot,
he's gonna play with
the kataifi.

-I'm not.
-[Nikol chuckling]

Cook these
till they're golden.

[Guy] Look at that.

Start with the traxana.

-[Michelle] Wow.
-[Guy] Beautiful.

Finish with my simple syrup

and garnish
with fresh parsley.

-That's beautiful.
-Thank you.

-And it's delicious.
-That's really nice.

The little bit of saltiness
and richness
from the Greek grits.

Then you've got
all this texture
from the kataifi.

Then you've got
all this texture
from the kataifi.

I mean,
how many Greek restaurants
have I been to on Triple D?

I've never seen this
in my life.

Kataifi fried shrimp.

[woman] The filo dough
was crispy,

but the shrimp
was juicy inside.

This is like
a different level of grits.

It's pretty yummy.

Plating the haloumi pita.

I like the vibe.
Love the food.

You're gonna keep
coming back for more.

Walking in just felt good.

This is kind of like
soul fulfilling.

Are you gonna finish that
or you wanna...
I'll take it for you.

You don't need
to worry about it. I got you.

Up next, a legendary
Las Vegas location.

Up next, a legendary
Las Vegas location.

It was the first
Mexican restaurant
in this whole town.

-No!
-It was!

[Guy] Crush of the tacos...

This is done
at the highest level.

...tortas...

What you've really get is
it all over your face.

...and their Tamarindo take
on a classic.

-Look at that. Cheers.
-Salud!

Dad, why are we down here?

Now, listen, son,
I know, back in the day,

when we were going to school
in Las Vegas,

this wasn't the most
savory area between
the Strip and downtown,

but it's changed.
I mean, look at it.

All kinds of businesses,
art studios.

And I'm taking you
to a restaurant

where they say
that the building

was the first
Mexican restaurant
in Las Vegas

back in, like, 1947.

And a local Mexican chef

who really knows
how to put her hands
on authentic flavors

has opened the place

has opened the place

and I hear
it's rocking the house.

-You hungry?
-I'm always hungry.

Dynamite. This is Letty's.

Empanaditas, cochinita pibil.

When we talk about
authentic Mexican food,
we like to come to Letty's.

[woman] It's just this little
hole in the wall

that you'd never even think
was over here.

Come on,
let's get this food up!

As somebody that
grew up in Mexico City,

I can tell you
this is the closest
that brings me home.

[Guy] That's all because
Leticia Mitchell

and her niece Sue Kiple

saw a chance to bring this old
off-the-strip spot

saw a chance to bring this old
off-the-strip spot

back to its roots.

How old is this building?

It was built in 1947.

It was the first
Mexican restaurant
in this whole town.

-No!
-It was!

The couple would feed
the railroaders.

-How do you say it?
-The railroaders?

Put her own words together.
I like it.

Is this the energy level
the whole time?

Yes. Every day.

Chilangos.

The chilangos are my favorite.

It's like a taco, but with
a sauce that you dip it in.

I mean, it's messy,
but it's amazing.

-We're getting ready
to make...
-Adobo.

[Guy] We have oil
in the stock pot

-going into the tomatoes
and the onions and the garlic.
-Si senor.

Now, in the dry pan,
we're gonna toast the chilies.

[Leticia] Chile guajillo,
chile California,

chile pasilla.

Chile de arbol.
There's your heat.

And then the morita, marjoram.

[Leticia] Oregano, clove.

Black pepper, ground cumin,

-cinnamon.
-Doesn't that smell amazing?

-It's awesome.
-I want that as a cologne.

[Guy] Once it's toasted,
in with the tomatoes,
the onions and the garlic.

Muchas gracias.

And we will blend it.

And we will blend it.

Add it to our beef.

-24 hour on the marinade,
go to the pot.
-Yes.

Water, vinegar,
ground marjoram,

chicken base, bay leaves.

We're gonna let this go
for four hours, low heat.

[Leticia] Once it's done,
the consomme,
you separate it

and you put it aside.

We'll dip into that later.

-We'll take the fat.
-Yes.

-That, we'll use
to cook the tortillas in.
-Yes.

-While that's working,
we'll make the...
-Chicken stock.

-Chicken...
-Mirepoix.

-...water, jalapenos...
-Jalapeno.

[Leticia] ...salt,
chicken base, cilantro.

All right,
so we'll let this go
and we'll strain that

-and this is going for the...
-Mexican rice.

-and this is going for the...
-Mexican rice.

Oil, rice.

[Guy] Toast it
till it's golden brown.

-And then we're gonna
puree our tomato base.
-Okay. Right.

[Leticia] Garlic, onions,

chicken stock that we made.

[Hunter] The puree will go in.

[Guy] Chicken stock.

-We cover it.
-And then it's gonna
steam through.

[Leticia] Now we're going to
build the chilangos.

First, we make
fresh tortillas.

-This is the grease
that we separated...
-[Guy exclaims]

...from the birria.

Give it a minute.

-Turn it...
-And that's a little bit
of cheese.

[Leticia] ...and take
the birria, onions...

[Leticia] ...and take
the birria, onions...

Little bitty taco.

[Leticia] ...and then top it
with cilantro.

I'm pacing.

[Leticia] Fold it.

[Guy] Love the plates.

And then we're going to add
some consomme...

[Guy] Okay.

[Leticia] ...cilantro
and cebolla,

some limes and Mexican rice.

Lime in your broth

and then you dunk.

We should have bibs for these.

Dynamite.

There's more meat in that taco
than a six-pack of tacos

you get at
a regular restaurant.

This is done
at the highest level.

This is done
at the highest level.

The cilantro and the onion
are a must in it,

but it really is the consomme

that carries it over the top.

[Hunter] There's
so much flavor.

And you can really...
You can tell the difference.

That was not
your rice to grab.

Oh, you know, it wasn't.
Gosh darn it.

Chilangos.

It's very savory
and not too spicy.

The flavors are deep and rich.

[chuckling] It's one of
the best tacos.

Order chicharrones.

[Guy] I wanna go through
the entire menu,
but we don't get to.

So when we come back,
we're gonna have this torta.

So when we come back,
we're gonna have this torta.

Now, I don't go
to Mexican restaurants

looking for tortas,
but I've heard about the mole.

Maybe one more bit of ya.
We'll see you in a bit.

Muchas gracias.

-See, Hunter, this is where
you jump in and help.
-Right, but, see,

if I did that,
it'd be across like this

and then we wouldn't
see anything.

Welcome back. Triple D.

Guy and Hunter in Vegas
hanging out with Letty.

I'm not kidding you,
you have got to come
have this experience.

You go to
all these other places,
you know, on the Strip,

they kinda have
the same stuff all the time

and Letty's is different.

Tamarindo shrimp enchiladas.

[woman] Letty brings
her kitchen from her house

to this place every day.

It's just the flavor,
the quality. It's so good.

Torta milanesa con mole.

Torta milanesa con mole.

The mole torta sandwich.

It's got breaded chicken
in it.

And chocolate.
Absolutely amazing.

-This is mole poblano.
-Let's see it.

Oil, chile de arbol,

pasilla, chile guajillo

and, of course,
you have the chile negro.

[Guy] Chile negro.

-Cinnamon, bread.
-Okay.

[Leticia] We're gonna
toast it on here.

In this one,

oil, onion, garlic.

We also toast sesame seeds,

our peanuts, almonds,

pecans, cashews and walnuts.

[Guy] That's nuts.

[Guy] That's nuts.

Ba-dum-bump.

[Guy] Then it all
goes together in the pot

with the chicken stock
that we made.

On the fire
for about 20 minutes.

[Guy] Then we're gonna
throw it into the blender.

[Leticia] Pass it
through the sieve.

We simmer it 30 minutes

and then add the chocolate.

-While this is working,
let's make the black beans.
-Okay. Sounds like a deal.

Black beans, water,

onions, garlic.

-You know what this is?
-Um,

-epazote.
-Yes!

-Awesome!
-I'm out!

And salt.

Once it starts to cook down,

Once it starts to cook down,

we take the cooked beans

and then we put 'em in a pan
and do a little refry.

Okay, beans are done.

Into the breading.

[Leticia] Eggs, salt, pepper.

My dad loves eggs.

You liar to me.

-Oh! I got scared.
-I know... [chuckling]

Tenderize the chicken.
Vamonos.

In the egg wash

and then seasoned
bread crumbs.

And this bolillo, are we going
all the way through

-or just hinged?
-All the way through.

-No, no, no, senor!
-[Guy shrieking]

[Leticia speaking
foreign language]

Mayonesa.

Mayonesa.

-Drop these down?
-Si.

Frijolitos, the milanesa

-and then our chicken mole.
-Is gonna go on top of this?

-Oh, so we want
chicken on chicken.
-Stay with me, dude.

-[Guy] All right,
we didn't know!
-[Leticia laughing]

[Leticia] Our
marinaded onions,

crema, queso Cotija.

Ba-da-bing, ba-da-bang.

Jalapenos escabeche.

[Hunter] That mole is no joke.

You get the earthiness
of the nuts.

You get a little bit
of the sweetness
of the chocolate.

You get the spiciness
for sure.

What you really get is
it all over your face.

Yeah. Well,
it's a messy sandwich.

[Guy] There's so much going on
in those flavors.

It's delicious, Chef.

Torta chicken milanesa.

It's really tender
and it's juicy.

[woman] Full of flavor
and spices.

Leticia definitely knows
how to make mole.

But anything
you've tried here,
she knocks it out?

This is my go-to place.

You've gotta stop here
for the margaritas.

La Fresca margarita for you.

La Plaza Fresca margarita
is great.

La Plaza Fresca margarita
is great.

It's very unique.

[Leticia] Half a lime,
triple sec...

-All right.
-...and agave.

-Fresh pulped tamarind,
nothing added.
-Oh!

A little sweet and sour

and the tequila!

Here it goes.

-Look at that.
-Wedge of lime.

A Tamarindo chile straw.

-Cheers.
-Salud!

Mmm. That's a good margarita.

[Sue] Fresca Plaza margarita.

It has a nice little spice
to it which is nice.

You're not gonna
find this unique flavor
in any other margarita.

You're not gonna
find this unique flavor
in any other margarita.

[Leticia] Pork belly taquiza.

You want true Mexican,
authentic food,
this is where you need to be.

-Did I miss the party?
-No, no, no.

Have a nice time.
Walk it home. Bye-bye!

See you next week on Triple D.

Coming up, a familiar face
in Palm Beach, Florida...

Did you think
that we would be
meeting like this again?

...creating a
Puerto Rican oasis...

I'm so happy right now.

...with dishes
that are authentic
and then some.

This is outstanding.

So, I'm here in
West Palm Beach, Florida,

in an area
known as Palm Springs,

to check out a joint
that serves mofongo.

And you know how much
I love mofongo.

It also is rumored
that the owner

used to work at
a Triple D joint, Flakowitz.

And it's like 15 minutes
from my house.

You know I'm gonna stop
and check this joint out.

This is La Cosinita Latina.

Everything down!

[man] When I walk
through those doors,

I feel like I'm back home
in Puerto Rico.

I feel like I'm back home
in Puerto Rico.

[speaking Spanish]

Hola! Pernil,
arroz gandulez, amarillos.

[man] It's authentic
Puerto Rican food

like my abuela used to make.

And they make it with love.

Come on, guys, make it good!

[Guy] And it's
straight from the kitchen
of Chef Max Lucena

and his wife Corina

who are serving up
homestyle favorites.

We met back in the day
at Flakowitz.

[Max] I used to work
in the back.

Did you ever think
that we would be
meeting like this again?

This is like
my dream come true.

[woman speaking Spanish]

[woman speaking Spanish]

Ready to plate mofongo.

The Mofongo a la Cosinita
is one of my favorite dishes.

Plantain and chicharrones.

I like the one
with the lobsters.
It's very good.

Time for mofongo.

-With lobster and shrimp.
-Let's see it.

We will be making
the salsa criolla.

Onions, peppers,

garlic, oregano, black pepper,

Sazon with achiote,

cilantro, tomato sauce,

water to top it up.

It'll reduce a little bit,
but the veggies
are still crunchy.

It'll reduce a little bit,
but the veggies
are still crunchy.

That's what we're looking for.

-Okay. [claps]
-Time for mofongo.

So we take the plantains.

We're gonna deep-fry them
for six minutes.

Drop the chicharrones
which I make fresh.

This is the pork skin
that's been dehydrated

and then drop it in the fryer.

And while that's going...

Our lobster. Cut it real nice.

-Oil.
-[Guy] We cook it
with the shell.

Our shrimp.
Creole sauce in it.

Complete seasoning.

That's a regular
in Puerto Rican cooking?

Complete... Everybody
has it in the house.

Puerto Rican season salt.

Puerto Rican season salt.

Okay, the butter
for the mofongo.

Some garlic,
complete seasoning again,

oregano.

Plantains.

Right into the pilon.

Chicharrones.

Some of the butter sauce.

-Every dish is made to order.
-To order.

I've never seen it
with the butter like that.

Come on, Chef,
you're doing great.

Stick with it, okay?
You got this, buddy.

You're almost there.

-[Max] Hola.
-[Guy whistles]

Mofongo's ready.

Lobster.

[Guy] Is that mofongo
for, like, nine people?

[Guy] Is that mofongo
for, like, nine people?

You get to take some home.

I'm so happy right now.

That's a one-way ticket
to Puerto Rico, my friend.

You have a lot of moisture,

great texture.

The mofongo
is just mashed enough.

There's a ton
of chicharonnes in there,

so you get these nice little
bites of crunch.

Veggies are fresh
and you have a lot of flavor.

This is one of the best ways
I've ever had it.

This is outstanding.

Let's plate, guys!
People waiting.

Let's plate, guys!
People waiting.

Everything is really,
really fresh.

You get a lot of taste of
the plantain and the spices.

[man] It's a Caribbean taste.

If you eat it once,
you'll wanna eat it again.

Bistec encebollado,
arroz con gandules.

There's not
a dish in the restaurant

that I have not tried
that I have not loved.

We're VIPs here.

I think they treat everybody
like a VIP.

[speaking foreign language]

You feel like family.

And it feels like
Puerto Rico in here.

It's a great feel.

-How's the empanada?
-Best one in town.

Dropping empanadas.

[speaking Spanish]

They're full of chicken,
a lot of spices.

They're full of chicken,
a lot of spices.

It's mouthwatering.

[Guy] What are we
making now, Chef?

Chicken empanadas.

Fresh chicken breast,

onions, green pepper,
red peppers,

Sazon with achiote,

oregano, black pepper,

garlic, salt

and top it with water.

We're gonna let this go
until the chicken shreds.

[Max] We add it back again

with onions, peppers,

black pepper, oregano,

achiote, garlic,

cilantro, tomato sauce

and water to top it up.

20 minutes
and it will be ready.

20 minutes
and it will be ready.

So, we have the chicken,

the vegetables cooked down
in all of that great flavor.

[Max] Now we're gonna be
making empanadas.

Grab some of the chicken.

Wet the corner. Close it.
Then we're gonna mark it.

We gonna fry these
or bake these?

[Max] We're gonna fry them
four minutes.

Empanadas are ready.

[Guy] Any sauce
that goes with them?

No. We have hot sauce
on the table.

You don't need it.
All the flavor is inside.

He just makes you happy.

Look at that.

Not hot at all.

Not hot at all.

Good ratio of chicken

to onions and peppers
to the dough.

The meat's seasoned
all the way through.
Everything is seasoned,

so it's not like
you need the hot sauce,
but I like spicy.

So this with
a little bit of that
spicy hot sauce, delicious.

Chicken empanadas coming out,
table three.

It's very juicy.

You can taste the season,
the spices.

-It's not too spicy,
but a little sweet.
-It's delicious.

Guys, this looks good!

La Cosinita Latina
means "The small kitchen",

La Cosinita Latina
means "The small kitchen",

but it's putting out
some big flavors.

My house is 15 minutes
down the street.

I'm gonna be
at the back door in a costume.

[whispers] Don't tell anybody.

Watch out for this guy.
You see him, your waistline's
gonna improve.

So, that's it
for this road trip.

But don't worry,

we got plenty more joints
to find all over this country.

I'll be looking for you
next time

on Diners,
Drive-Ins and Dives.

We're basically gonna
wrap our shrimp in...

Will you get off of that?

-What are you doing?
-What?

I'm just trying to help.

Okay, I'm gonna try
to restrain him on this side.

Okay, I'm gonna try
to restrain him on this side.

You hold him back
if you guys wanna eat today.