Original subtitles

Hey there. I'm Guy Fieri, and we're rolling out

looking for America's greatest Diners, Drive-ins and Dives.

This trip... Whoa, whoa, whoa, whoa, whoa.

...we've got righteous recipes...

This scares me for so many reasons.

...with far-out flavours.

I have completely lost control of the show.

I am eating with my hands, babbling.

...like Asian bites in Santa Barbara.

It's got a funk and a flair.

...real-deal Jamaican in Las Vegas.

-My food represent me. -I got it.

...and a rebelious restaurant in Florida

The name doesn't fit the town

and the food doesn't fit the name.

...making meatballs with a seafood spin.

Man, this guy is just bringing it.

...and a dynamite dish that's a real handful.

You're gonna wrap the empanada dough around that?

-That's like trying to put on skinny jeans right there, bro. -[chuckles] Yes, yes.

That's all right here, right now on Diners, Drive-ins and Dives.

[theme music playing]

-[car boot shuts] -So, I'm here in Boca Rotan, Florida,

and I'm on Palmetto Park Road,

and everything is great dowm here.

I mean, everything is great.

Anyhow, I'm about a half-mile from the beach.

And this is where all the great stores are,

the high-end restaurants.

But I hear there's a restaurant that calls itself

the most un-Boca Boca restaurant.

That's my kinda joint. This is Rebel House.

Rebel Cheesesteak 2.0.

It's just a place the whole community loves.

[Eric Baker] Plating the Chinese Ribs now.

[Eric Baker] Plating the Chinese Ribs now.

It's very craveable.

He puts a twist on all his dishes.

Horseradish Crusted Salmon.

One of those places that you go to where chefs eat.

[Guy Fieri] This is Chef Rocco from Rocco's Tacos.

Eric is an impeccable chef.

[Guy] And Chef Eric Baker's culinary path has taken him from New York to Paris,

to Florida fine-dining, to this joint.

This is funky. Wow!

-Does the food match the interior? -I think it does.

-What are we making? -[Eric] Pork Cheek Empanadas.

Pork Cheek Empanadas are delicious.

Pork Cheek Empanadas are delicious.

They're a meal in themselves.

I don't think a lot of people get beef cheeks, pork cheeks,

-just how much flavor there is. -Oh, yeah.

-Gonna take off the silver skin. Kosher salt. -[Guy] Okay.

Black pepper. Cumin. Bay leaves.

-Veal stock. Aji Amarillo paste. -[Guy] Okay.

And we're gonna let this braise how long?

Two hours at 325 degrees.

Now into the empanada dough.

[Eric] AP flour. Kosher salt. Cold butter.

Mix it until it's the texture of a coarse sand.

We'll add our milk gradually.

Knead it out. We'll bust out those on the, uh, tortilla press.

Knead it out. We'll bust out those on the, uh, tortilla press.

-Next step. -Champagne vinigiarette.

When I walk into Rebel House I think "champagne."

[Eric] There isn't even champagne in the viniagerette.

Lemon juice.

White distilled vinegar. Egg Yolk.

Mustard. Sugar. Salt.

Black pepper. Chives.

-[Guy] Okay. -And we're gonna emulsify the oil.

The cheeks are done. They're cooled down.

[Guy] Look how gelatinous that is.

-You can't fake that flavor. -No.

Remove the pork cheeks.

Strain the gravy.

-So this will get put into a pot on the stove. -[Guy] Okay.

-So this will get put into a pot on the stove. -[Guy] Okay.

Reduce the sauce by about half and then that'll get reincorporated.

-When we do the empanada. -Correct.

We're gonna shred the cheeks.

You should be able to look at this and it falls apart.

[Eric] Manchego cheese. We have queen olives.

Raisins which were soaked in sherry vinegar.

-Was it really sherry vinegar? -Oh, no, this one was.

-Just checking. -[laughs]

-Piquillos -[Guy] Nice little vinegar to that.

-Reduced sauce will go back into... -[Guy] Into that.

I don't care what you put that in.

-A taco, a pizza, in my shoe. -[chuckles]

-[Eric] We took our dough. -Bro, you're gonna wrap

the empanada dough around that?

-That's like trying to put on skinny jeans right there. -[Eric] Yes.

-That's like trying to put on skinny jeans right there. -[Eric] Yes.

[both laughing]

See, this is the beauty of using handmade dough

-because it's more pliable. -[Guy] Pliable.

-So, we're gonna deep-fry these. -Three-fifty

A couple of minutes, and when we're good to go.

-[Eric] Champagne vinegarette. No champagne. -[Guy] Right.

[Eric] A little frisee. Pickled red onions.

-[Guy] And then two man-sized dumplings. -[Eric] Yes.

Molten.

Chef, I've had a lot of empanadas at empanada houses.

You can't touch that. That is dynamite.

It's the reduction of that veal demi,

it's the Manchego,

it's the acid of those queen olives,

it's the little hop you get from the raisin.

-You need the champagne vinegarette. -[Eric] It's key.

Man, this guy is just bringing it.

And the Pork Cheek Empanadas.

-Golden and crispy on the outside. -And the sauce is amazing.

It's tremendous.

-The moustache is tremendous. -[all laughing]

-Actually, I know these guys. It's the Apocalypse guys. -[all laughing]

The six-wheeled monster out there.

I put 220 of them on the road.

-Just so you know, I own one of them. -That's right.

[Guy] When you come into Boca,

[Guy] When you come into Boca,

you find a place that looks like this, tastes like that.

Yeah, this doesn't fit Boca at all. [chuckles] But it's awesome.

Lobster Meatballs. Ricotta Gnocchi.

-Lobster meatballs are just phenomenal. -It doesn't get any better.

[Guy] You're gonna make a lobster meatball.

-We are. -Okay. This scares me for so many reasons.

[Eric] We're gonna start with our lobster meat. Shrimp.

Let that run for a little bit. Not too much.

[Guy] We want to have some texture.

Now we're gonna make a panade.

-Our breadcrumbs which has some buttermilk in there. -[Guy] Got it.

Eggs. Pecorino cheese.

Onion, garlic, oregano, chili flakes, some thyme as well.

Onion, garlic, oregano, chili flakes, some thyme as well.

-[Guy] Cooked, so not raw. -[Eric] Incorporate.

[Guy] That's not tight enough.

-You let it sit and then cool it for a little bit. -Okay, so we let it sit.

-Scoop it. -[Eric] Drop it in the flour. Into the fryer.

-[Guy] By the time these turn brown, you pull them. -[Eric] Exactly.

-[Guy] Next up. -Ricotta gnocchi.

We have ricotta. Salt. Pepper.

Pecorino Cheese. Add our flour.

And then I'm gonna use my hands.

Put this out on the table. Finish kneading it.

We just wanna give it enough to combine it.

[Eric] I'm gonna roll them into logs.

Cut them into about two-inch pieces

and then they'll get blanched.

-All right, so we're gonna make our vodka sauce. -Okay.

[Eric] Canola oil. Onions.

[Eric] Canola oil. Onions.

-And garlic. -[Guy] Sweat them.

Salt. Pepper.

Grated carrots. Fennel.

Chili flake. Fennel seed.

Thyme. Dried Oregano.

San Marzano tomatoes.

-We're gonna add our cream. Vodka, of course. -Really.

[Eric] And a little bit of sugar.

We're gonna let it cook down for about a half hour.

Reduce by half.

Add our basil. Pecorino cheese.

Immersion blender, and we're done.

-We have our lobster meatballs in with our vodka sauce. -[Guy] Okay. Got it.

[Eric] Ricotta Gnocchi.

With a little bit of butter and pancetta.

-Gently searing them until golden brown. -Yes.

-Gently searing them until golden brown. -Yes.

[Eric] We're gonna plate up our meatballs first.

Gnocchi.

Top this with a little fresh grated pecorino Romano.

Chiffonade basil.

I'm gonna go for the gnocchi first.

That's outstanding.

Thank goodness you gave it a good sear on the outside,

otherwise I don't know how the thing would hold together.

The lobster is pronounced.

I mean, you really get the true flavor of the seafood coming through the meatball.

It's just... The whole thing's spot on.

-[Eric] Ricotta Gnocchi. -[girl] They're really good.

-[Eric] Ricotta Gnocchi. -[girl] They're really good.

-Do they taste like lobster? -Yes.

It's one of my favorite things on the menu.

So light, it's fluffy.

[Eric] Finishing the Chicken Scarp now.

You are the rebel.

The name doesn't fit the town

and the food doesn't fit the name.

This isn't your grandparent's book anymore. It's changed a lot.

What a joint, bro. Outstanding.

Up next, an island oasis in Las Vegas...

-You with me right now, my guy. -Oh, yeah, man.

-...featuring real-deal jerk. -That is some of the greatest chicken.

...flavorful fish. It's outstanding.

...flavorful fish. It's outstanding.

And one unforgettable chef.

From the method to the passion, this guy's all about it.

All right, Hunter, when I went to school here in Vegas...

Another "When I went to school in Vegas" story.

...it was buffets on the strip, or it was pizza.

That was our food scene.

Okay. Well, when I went to school in Vegas, we had everything we wanted.

[Guy] Well, that's why I'm bringing you to this place.

I hear from everybody that this place is doing authentic Caribbean.

This is House of Dutch Pot.

Chicken and Roti. Table 23.

This is my go-to place.

Start off with the Ackee and Saltfish right here.

How close is this to authentic?

How close is this to authentic?

My parents had a Jamaican restaurant growing up.

This is the real deal.

[Guy] Right down to the name Dutch Pot.

A big pot that we cook with back home.

[Guy] And a consistent reminder

of chef and owner O'Neil Smith's Jamaican roots.

This is part of my JOI, J-O-I. It's my Journey as an Immigrant.

-Where did you learn to cook? -Man, self-taught.

But I did every fast-food purposely.

I knew I would know the back end of the business.

You knew where to find your information which is amazing.

You're a perfect storm.

You're taking it from the corporate world

but staying true to your roots.

-My food represent me. -I got it.

Here is your Jerk Chicken.

Here is your Jerk Chicken.

Today I had the Jerk Chicken.

You could taste the sweet, and then, boom, the kick just comes.

[O'Neil Smith] This is actually my house blend

that make the food taste phenomenal.

Imported season from Jamaica, chicken-flavor base.

Our spice right here, my guy.

Blackened seasoning. Chicken base.

And we make this at least 100 pounds every week.

[Guy] And if people wanna by this?

[O'Neil] We got the jars in the restaurant.

-So, jerk seasoning. -[O'Neil] Yes, sir.

Garlic and herb blend. And we got the regular blend.

-[Guy] This is this one? -[O'Neil] Yes, sir.

Today right here, my guy, we got quarter leg.

-So we got the onions. Julienne onions. Green onions. -Okay.

Imported seasoning from Jamaica.

Imported seasoning from Jamaica.

-[Guy] Chicken and paprika, got it. -[O'Neil] Yes, sir.

-And you've got fresh thyme. -[Guy] Thyme is key.

[O'Neil] Fresh garlic. All-spice.

Ginger. Habanero. Also jalapenos.

Add water.

The trick now, you wanna put the pot of season before you put the fresh herb.

This is the regular blend. We're doing this one first.

This is just a jerk one right here.

We got the base.

You gotta fight with it, but you want the seasoning to get all up in it.

-You with me right now, my guy. Okay. -Oh, yeah, man.

-[Guy] How long's this gonna marinate? -[O'Neil] Two hours.

This goes on the grill.

[O'Neil] Four to five minutes on each side.

You want a medium-high flame.

We're gonna make the tamarind jerk sauce.

We're gonna make the tamarind jerk sauce.

Now, with the tamarind, what I'm doing, my guy,

we let it marinate overnight.

-[Guy] Essentially, it makes a tamarind water. -[O'Neil] Yes.

Jerk base. All-purpose seasoning.

A little bit of soy sauce.

-Brown sugar. -Brown sugar. All right. Then we got the ketchup.

And you're gonna let it come to a boil.

[Guy] Cornstarch slurry to tighten it up.

-What's up next? -[O'Neil] Rice and peas, but we do authentic.

-Voila. -Fresh coconut.

-Readily available on the island. -You never buy it.

We using the same coconut water.

So we're gonna blend it all up.

[Guy] Getting all that coconut flavor.

Straining it. Red Peas.

-[Guy] Now, would you call this a kidney bean? -[O'Neil] Kidney bean.

-[Guy] Now, would you call this a kidney bean? -[O'Neil] Kidney bean.

So you soil this with garlic and with water overnight.

And it finish cooking, like, 25, 30 minutes.

Whoa, whoa, whoa, whoa, whoa.

-The garlic opens it up. -Tremendously.

-Tremendously. -Tremendously.

We got the peas over here cooking.

In a little bit of water. Next?

-[O'Neil] Green onion. Yellow onion. -[Guy] Okay.

Fresh thyme. We got our bell peppers,

red, green and yellow, Rasta color.

-Yeah. -[O'Neil] Parsley. The water right here.

Blend it fully.

-Then we'll pour that all in. -This is the liquid we're gonna cook the rice in.

[O'Neil] Pour coconut milk.

-Habanero. -[Guy] This is just gonna steepen it.

-When you're about to stir it up, take it out. -Yeah, you pull it out.

-When you're about to stir it up, take it out. -Yeah, you pull it out.

[O'Neil] Garlic powder. Onion powder.

-You wanna add the rice. -Are we cooking this with the lid,

-or are we just cooking this over? -No.

That's where the beauty comes.

-Oh, my God. Come on. -Oh, right.

-What happened? Okay. -You gotta cover it. [laughs]

Forty-five minutes. Once the water dries out,

-we turn it down low heat and just let it steam -Right.

-And do you make the crunchy rice? -[O'Neil] Shelly.

Make sure the rice and pea shelly, man.

-Shelly, man. -That's it.

-That's how you like your rice. Shelly. -Shelly.

And then the chicken? It smells dynamite.

We're gonna cut it? Okay. Whoa.

[O'Neil] And we're gonna top it off with a tamarind jerk sauce.

[O'Neil] And we're gonna top it off with a tamarind jerk sauce.

-Look at that. Tears right off the bone. -Straight off the bone.

How about a piece of sweet plantain.

[Guy] Definite texture in the peas.

Great texture to the rice.

-It's shelly. -Thank you.

-[O'Neil] My, God. -[both laughing]

[Guy] The tamarind jerk sauce.

There's that sweet and that tangy.

The chicken's another level.

[Hunter] That is some of the greatest chicken.

I can't get it in my mouth fast enough.

[O'Neil] Jerk Chicken looking good.

It's just so flavorful. So tender.

The tamarind is amazing. I love the sweetness and the sourness.

His rice, like, he has, like, all this flavor. Very unique.

His rice, like, he has, like, all this flavor. Very unique.

Smoked oxtails. Steamed veg, rice and peas.

So, if you had friends come from the islands, you'd bring them here?

-Yes, absolutely. -[Guy] You wouldn't get laughed at?

-No. -1,000%

[O'Neil] Let me get that Ital Stew for the vegan lovers.

We have got so much heart and authenticity from the island,

with all the education and the curriculum of corporate restaurants

coming together at one time in Las Vegas.

Don't go anywhere. We're not going to. See you in a bit.

-It's tremendous. -All right, one more piece of chicken.

-Soup. Sorry. Whoopsie. -[laughing]

I was waiting all day to throw out my whoopsie.

Welcome back. Hunter and Guy, Triple D, hanging out in Vegas

where we both went to college.

And I'm telling you, it wasn't like this when I went to school.

We are hanging out with Chef O'Neil at House of Dutch Pot.

Caribbean food to the masses,

from the method, to the attitude, to the passion

this guy's all about it.

[O'Neil] Reggae color, yeah, man.

Definitely, island vibe.

As you can see by the colors as well.

Escovitch Fish Festival. Reggae Slaw.

Escovitch Fish Festival. Reggae Slaw.

I like the Escovitch Fish a lot.

-They deep-fry it with the pickled vegetables. -The fish is beautiful.

Before we fry the fish, I'm gonna do the pairing that goes with it.

-Got it. -So, we're about to make Festival.

-What's a Festival? -Right.

The best way to describe it to you is like a sweet donut, fried.

-Two cups of flour. -[Guy] Just AP.

Caramel. Brown sugar. Coconut milk.

-Salt, Baking Powder. -[Guy] Mix it up.

Do you have to bounce when you do it?

-Is that part of the... -Yeah, that's a move, bro.

-I got the arms and everything. -You got the arms.

[O'Neil] All right, we're gonna add water.

And you're gonna make this into, like, a tight dough.

And you're gonna make this into, like, a tight dough.

You're gonna make it rest for at least an hour.

What you do, you just lay them out like this.

-[Guy] And we're gonna fry it. -[O'Neil] Yes.

-[Guy] Does it get a sauce? -[O'Neil] You dip it in whatever sauce you're getting.

-Oxtail, your curry goat, your jerk chicken. -Mmm.

-Those are all my middle names. -For your escovitch sauce...

-Yeah. -...gonna be perfect with it.

So, we got our red snapper.

[Guy] Cut off the fins, cut off the tail.

-We score it twice. I get my Reggae blend. -Doctor.

[O'Neil] And you start from inside out.

-No corn starch, no flour. Ugh. -No, ever.

-Why? Why? -No, never put flour on the fish.

Because it won't taste the same.

You're gonna be eating flour before you get to the flesh.

You're gonna be eating flour before you get to the flesh.

Deep-fry it for five or six minutes.

All right, my guy.

So now we got the fish frying, I'm gonna...

-Now, is my guy a normal saying? -[O'Neil] Yeah.

Or is it because my name's Guy?

No. I was trying to figure that out last night.

How could I not say my guy 'cause that's all I say to everybody.

-Like, "How are you, my guy?" -It's slang.

Oh, why don't you say, like, "My Timmy.

Hunter's nickname is Timmy.

-Yeah. -Okay. Come on, my Timmy.

[all laughing]

-[O'Neil] So we're about to make the escovitch sauce. -[Guy] Got it.

[O'Neil] Vinegar. Onions.

Carrots. Pimento.

So all-spice, garlic, ginger, and habanero.

[O'Neil] This give you the kick.

[O'Neil] This give you the kick.

We're gonna put this down for three minutes.

We're gonna do a full plate here, my Timmy.

Ah! My Timmy.

[O'Neil] A nice snapper right there.

-And we're got your esco sauce right here, my guy. -[Hunter] Oh, that smell.

[O'Neil] Two piece of plantains for you.

And there you go, Escovitch Snapper.

[Guy] It's outstanding.

Right amount of vinegar.

Let the sweetness of the vegetables pull it through.

Not too spicy.

[Hunter] And the Festival plays so well.

It's something that people could soak the sauce up with and appreciate it.

I've completely lost control of the show.

I am eating with my hands, babbling.

This is your Escovitch Fish.

The taste is a little salty. It's amazing.

The Festival, that was so good.

Who doesn't love a fried dough? [laughs]

We got the codfish.

If you really wanna come and taste the Jamaican flavors and the vibes,

come down to House of Dutch Pot.

[Guy] Your love of the food is contagious.

It has flavor of a different level.

I'll see you at the top, my friend.

-Thank you, my Guy. -Congratulations.

-Thank you, my Timmy. -You deserve it.

-Thank you, my Timmy. -You deserve it.

-[all laughing] -[Hunter] You deserve it!

Up next, a local gem in Santa Barbara...

That's what Triple D's about is finding these little hole-in-the-wall joints.

...firing up all kinds of Asian.

Talk about depth of flavor.

[Guy] ...as the ultimate midnight snacks.

I'm eating that burrito like it's the first thing I've had all day.

So, I'm here in downtown Santa Barbara,

and I'm taking a friend to lunch.

And I asked around. I said,

"Hey, look, I'm looking for a Triple D, like, joint to go to."

And they said, "Hey, there's a place

that's known for its great late-night food that everybody loves,

but it closed during COVID,

and then it reopened with a new owner.

The new owner, she kept the same menu and the same staff

and just put her twist to it.

And they said, "You're gonna love this place."

So, uh, we're here.

Uh, Marc Summers, we're here.

-Let' go. -Once more around the block, Jeeves.

-Once more, please. -Summers, I'm not driving you around anymore.

This is The Blue Owl. Come on.

This is The Blue Owl. Come on.

Red Curry Tofu and Shrimp.

Blue Owl is certainly a staple to hit any time of day.

Sweetheart Burrito for you.

It does have a Thai background, but I can bring anyone here

and they're gonna find something that they love.

[Guy] That's because when Nadia Ajlouni took over this joint,

she was looking to make everyone happy,

including herself.

Combining all of my interests, hospitality cooking,

business, music, bringing people together,

this seemed like the perfect job.

Thank you, guys, for coming in.

I'm here during lunch, late night,

just a great place to hang out, great food.

just a great place to hang out, great food.

[Nadia Ajlouni] Three Chicken Fried Rice coming up.

The Chicken Fried Rice, fresh cilantro, fresh sprouts.

The chicken is awesome.

It's marinated. It's juicy. It's delicious.

-This is for the shredded chicken for the rice bowl. -[Nadia] Yes.

-[Guy] Okay. -First, we're gonna get the crushed garlic.

Chili flakes. Garlic salt. Black pepper.

And some turmeric. Add the water.

[Guy] How long are we gonna let it marinate on the chicken?

Maybe an hour. Put it in the oven at 325 degrees for an hour and a half.

[Guy] Then you'll shred it.

-And that's going for the fried rice bowl. -Yes.

-And that's going for the fried rice bowl. -Yes.

Okay. And what makes the fried rice so great is this fried rice sauce.

-This fried rice sauce. -Show it to me, sister.

[Nadia] Oyster sauce.

-Really made from oysters, by the way. Yeah. -Is it really?

So you have Peking duck sauce. So that's a duck.

-Mmm-hmm. -Then we have oyster sauce from oysters.

[Guy] Peking duck sauce is for Peking duck.

And you know what they say, no peeking.

-Oh, okay. I'm... I'm going to turn your mic off, Marc. -[both laughing]

[Nadia] Mushroom soy. Water.

-Fish sauce. -[Guy] Sesame oil.

-[Nadia] Sugar. -A little sambal.

[Nadia] Garlic. Pepper.

[Guy] What goes in the fried rice?

Well, why don't we do this? Let's just make it.

Well, why don't we do this? Let's just make it.

-[Nadia] Oil. -Is this one order?

[Nadia] This is about two orders.

Okay then. Just make us one.

Marc doesn't wanna eat tonight. [Nadia and Marc laugh]

[Nadia] Fried rice sauce.

Cabbage mix.

-Okay. -[Nadia] Our shredded chicken.

-The green onions. -This is the part that I like the best.

These fresh veggies going on top.

-A little cilantro, I take it? -[Nadia] Yes, sir.

-And we do some alfalfa sprouts. -[Guy] Of course.

-We couldn't go into a cafe without the alfalfa sprouts. -[laughing]

[Nadia] Sambal chili paste.

-Here you go, Marc. Enjoy. -[both chuckle]

-He's my guest. I want him to be able to have some. -[both laughing]

-[Guy] Go ahead, dude, just jump right in. -[Marc chuckles]

-[Guy] Go ahead, dude, just jump right in. -[Marc chuckles]

-I don't wanna hurt myself. -[chuckles]

Talk about depth of flavor.

-It's all over the place in a very positive way. -Mmm-hmm.

-This is way bigger than fried rice. -Mmm.

Love the fresh veggies.

The shredded chicken thigh's my favorite.

A good amount of cabbage to it.

A little bit of heat on the side.

-And besides sharing this with Marc... -Wow.

-...I think it's awesome. -[Marc and Nadia chuckle]

The Chicken Fried Rice.

It was delicious. The chicken was so moist.

Do you think about a big, brown mess for fried rice.

But you come here and it's actually like, "Look at this."

But you come here and it's actually like, "Look at this."

It's nice. It's light. It's fresh. It's fluffy.

[Nadia] Pork Banh Mi.

You actually have good ingredients, good food.

And now with recent ownership, the environment has changed.

So there's now live music and things going on.

It's got a funk and a flair.

[woman 1] I have friends that come into town.

I say, "You gotta stop at The Blue Owl. Catch a show, get a burrito."

I have your Nam Toc Burritos.

[woman 2] The Nam Toc Burrito is delicious.

It's kind of like the best of both worlds.

You got a burrito, but it also still has

their signature fried rice in it.

Just the way that bit all balances together is super fun.

Just the way that bit all balances together is super fun.

-What are we making next? -[Nadia] So our Nam Toc Burrito.

-Well, walk us through it. -[Nadia] Oyster sauce.

Crushed garlic. Black pepper.

[Marc] How much do you spend a month on black pepper in this place?

-Oh, you know, quite a bit, yeah. -Yeah, I bet.

-[Nadia] Garlic salt. -[Guy] Mix that together.

-And then how long do we let that marinate? -[Nadia] For about 15 minutes.

And we'll go to the flat-top to cook it off.

-Next, we're gonna make the Nam Toc sauce. -Let's see it.

[Nadia] Fish sauce. Soy sauce.

Lime juice. Water.

-Shallots -[Nadia] Exactly.

Just shallot it out when you know it.

[Nadia] Thai basil. Mint.

Makrut lime leaves.

-Sambal. -[Guy] Red chili flakes.

-Here comes some sugar or salt? -[Nadia] It's sugar.

-Here comes some sugar or salt? -[Nadia] It's sugar.

-[Marc] Sugar. -[Nadia] Rice powder.

-That's done. What's up next? -Wow.

The basil mayo that's gonna go on top of the tortilla.

-Hit it. -So we got the base mayonnaise.

Garlic Oil. Thai basil.

Maybe some pepper.

-You think? -[Marc] Okay.

-Garlic salt. -[Nadia] Fresh garlic.

[Guy] We're ready to put it together. Let's see it.

-[Nadia] Okay. -[Guy] The tortilla goes down.

I like the way this is looking.

Except she's only making one, Marc,

-so that'll be fine. -I know. So, I'm sorry.

[Nadia] Gonna add the rice to the beef.

Green onions. Cilantro. Spring mix.

Nam Toc sauce that we just made.

-Where's the basil mayo going? Right on here? -[Nadia] That's right.

-Where's the basil mayo going? Right on here? -[Nadia] That's right.

Add all of the content for the Nam Toc burrito.

[Guy] Look at that. She's a pro.

-Done this a few times I think. -[Nadia chuckles]

[Nadia] And add it right here.

-[Marc] Looks beautiful. -Just gonna cut it.

[Guy] It's so funny 'cause I didn't want two halves.

-But that's fine. I'll have two halves. -[chuckles]

-Mmm. -Beautiful.

[Guy] I love the toasted tortilla.

The fresh herbs inside of the Nam Toc,

also inside of the veggie mix, with the baby greens,

that herbaceousness, the fresh crunch and flavor of that

sings in a different way than anything that's cooked.

sings in a different way than anything that's cooked.

You get this tender but seasoned beef

that are kinda like the little surprises, those little nuggets.

I've been to three restaurants today.

I'm eating that burrito like it's the first thing I've had all day.

[grunts] Ow. [laughs]

Damn. [laughs]

The Nam Toc burrito is spice of life. Hands down.

The meat kinda has this sweet, mild flavor to it.

And it's really juicy as well.

[Nadia] Thai Basil Cheeseburger.

Organic food. Great hours.

Tremendous entertainment.

No, this camera crew's not here the whole time.

No, this camera crew's not here the whole time.

-They're just here with me right now. -Sorry. Okay.

Blue Owl is definitely one to visit.

Marc's been here in Santa Barbara for about 100 years.

-Three, at least. -[Guy] And that's what Triple D's about

is finding these little hole-in-the-wall joints.

-I have a new go-to place in Santa Barbara. -Mmm.

I didn't have any idea that this place existed.

-Congratulations. You're an inspiration. -Thank you so much.

So, was that another righteous road trip or what?

But don't you worry,

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

I'll be looking for you next week on Diners, Drive-ins and Dives.

I'll be looking for you next week on Diners, Drive-ins and Dives.

-Oh, you're back. -Yeah, I just took the trash out.

Okay, good. Um, Marc, your coffee break is 10 minutes.

-Ten minutes. -Okay? Just 10 minutes.

You have to get a watch also.

-[laughing] -We're not gonna be responsible for this.