Original subtitles

I'm Guy Fieri and we're rolling out,

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

This trip...

Oh! Oh, yeah.

...we've got sloppy.

My gosh.

We got saucy.

Got me at hello.

And we got stuffed.

Wow, that's gonna be awesome.

Like, with El Salvadorian specialties

in Los Angeles.

I don't care where I'm at now, in L.A., I'd be driving to get this.

Authentic Indian in Oregon.

-Let's make more! -[both laugh]

[Guy] Plus a funkalicious spot in Savannah...

[Guy] Plus a funkalicious spot in Savannah...

It's like a little carnival.

...plating up Puerto Rican

with pizzazz.

If your couch has a seatbelt, put it on right now.

That's all right here, right now,

on Triple-D.

[theme music playing]

So I'm here in the Pooler neighborhood of Savannah, Georgia

right over by the airport with Iron Chef Stephanie Izard.

And I'm here to check out

a joint where this guy was on Triple-G twice.

a joint where this guy was on Triple-G twice.

I said if I ever came here,

I'd come and check out... What's wrong?

I just can't believe what I'm seeing. If the food inside

is half as bright and fun as what's going on out here,

I'm hungry.

[Guy] I hope you like Puerto Rican food,

'cause this is Chazito's.

Puerto Rico plate crispy

for Asher.

Chazito's exudes Puerto Rican culture.

You just get that island feel when you walk in the door.

Plantain Me Crazy for Christy.

And then the food comes out and it's like, the star of the show.

[Guy] But not just the star of this show.

Give me the maceta.

[Guy] Because chef owner Chaz Ortiz

has been in the spotlight before.

We had him on Guy's Grocery Games.

-Twice. -Whoo!

-[Chaz] I loved it. It was a great experience. -[Guy] Right.

-I lost. Not really. -Did you lose? Really?

No, 'cause what did I tell you?

I already won when I was there.

When you get there, you've already won.

Three Mofongo Burgers.

Mofongo is one of the major foods in Puerto Rico.

I'd never had a Puerto Rican burger till now.

It just all comes together in a really good way.

We're gonna start off with sofrito, that's like the Puerto Rican base.

-Olive oil, agua. -[both] Agua.

-Onions in there. Garlic. -Oh, there you go.

[Guy] Oh, look Mommy, a milkshake.

[Guy] Oh, look Mommy, a milkshake.

Kill vampires with this one.

Cilantro, culantro, peppers.

Give it a blend.

Okay, so this is the foundation

of just about everything we're dealing with.

-[Chaz] Yep. -[Guy] Next step?

So, we're gonna make the seasoning for the beef.

Beef base, sea salt,

sazon, cayenne.

-That's a lot of cayenne for Puerto Rican food. -Yeah. [laughs]

I know.

Paprika, chili flakes.

[Guy] Cumino and black pepper.

-Yep. -And that's the general all-purpose rub?

-[Chaz] For my beef, yes. -[Guy] All right, Chef.

-Burger time. All that. -All this is going in your burger meat?

[Chaz] Sofrito, sazon,

[Chaz] Sofrito, sazon,

steak seasoning, adobo,

beef seasoning that we just made.

Garlic, garlic oil.

And a couple eggs.

-Whisk it up. -[Chaz] I like to let it sit for a little bit.

And then I'll form them.

-[Guy] Any cheese on this? Any-- -Yes, provolone.

And the Chazito sauce on both buns.

-And the what? -[Chaz] Chazito sauce.

-What's that? -It's my sauce.

Mayo, ketchup,

cumin, adobo.

-Mojo? -[Chaz] Mojo.

Garlic oil and red wine.

Back up, back up.

-This goes on everything? -Yep, everything.

[Guy] Burgers are cooking.

[Guy] Burgers are cooking.

Time to make the mofongo.

-[Chaz] We're starting off with the platanos. -[Guy] Okay.

Cut these into pieces, flash fry 'em,

give 'em a smash.

I like to add the garlic oil.

-I'm like, too short for this. -You are so eager to smash.

-I am. -I can tell.

Butter, beef base.

I've never seen this beef base thing, but I'll give it you.

Adobo and platanos.

Oh, yeah.

-Lot of anger management here, folks. -[Stephanie laughs]

-This is great. -[Chaz] Drop it like that.

-Right. Like that. Yes. -And you're just gonna mold it?

-That's all going on one burger? -Yep.

-So then I'll smack it on. -It's all going on one burger?

-Yep. -[laughs]

-Yep. -[laughs]

[Guy] Okay, Chazito sauce first.

[Chaz] And then the burger.

So, now we take this mofongo.

[Stephanie] I can't believe that's all going on there.

[Chaz] Aguacate.

Top it off with a little flag.

Oh, yes.

My gosh.

It's definitely not missing flavor.

[Guy] The mofongo,

is a texture I like.

Chewy, creamy.

Mmm-hmm.

[Stephanie] All that different flavor you mixed into the burger,

you can taste all of those layers.

And that little bit of avocado does help

And that little bit of avocado does help

cut through and the provolone's mild.

[Guy] The brioche bun is perfect vessel for this.

You're getting what you love of mofongo

in a handheld version.

Well done, bud. I'm impressed.

Got a Mofongo Burger for you, sir.

The burger's well-seasoned

and that sauce is delicious.

[man 1] The plantain and the mofongo with that little bit of cheese,

it's just like a different taste in every bite of the sandwich.

The sweetness is what catches the attention the most.

How did you find this place?

There's not too much out in this area that catches my eye.

[Guy] How can this not catch your eye though, right?

It's like a little carnival.

Puerto Rico Tostones.

Chaz is a lively guy, so he brings that vibe to his space

and it comes across real well.

-Who's that? -That's papi.

-That's you dad. -Yeah.

And that's grandpa.

-[Guy] No. -[Stephanie] What!

The OG chefs.

[Guy] Grandpa's a chef?

Yep, he had his original store in Orocovis, Puerto Rico.

My dad is a chef too. Chef trained, Le Cordon Bleu.

-What is going on with this family? -[laughs]

It's a lineage.

[woman 1] When you see that someone truly

cares and loves what they do, you wanna come back and experience that again.

All right, what else are we gonna do?

The Sloppy Poppy.

Sloppy for Maria.

Sloppy for Maria.

[man 2] He takes a traditional Sloppy Joe,

he puts his mix into it. It's great.

I'm gonna go walk around outside.

Kind of shake this off a bit. Don't go anywhere.

We're gonna go ahead and add some beer, and some mojo--

I thought it was just for me to drink.

-No? -Oh, you can, I'll pour some more.

Yeah, but you already drank three of them

and I keep refilling it.

And we're back from the commercial so people are gonna start talking.

That's why I didn't let you drive.

[laughs]

Welcome back, Triple-D. Hanging out in Savannah, Georgia.

IC Chef Stephanie Izard with us.

Chazito's is the name of the joint.

If your couch has a seatbelt, put it on right now.

Puerto Rico Tostones.

When you talk about this place, how do you describe it?

Good Latin food in Georgia.

[woman 2] Different, unique.

-Not what you typically find in Savannah. -No. Not at all.

Sloppy Poppy with apple fries.

Sloppy Poppy with apple fries.

[man 3] It's shredded barbacoa,

melted cheese...

[woman 1] And grilled onions.

You're not gonna be able to finish it. It's huge.

Now what are we into?

Beef round and some brisket.

I like the texture from the round

and I like the fattiness on the brisket.

And this seasoning is the beef seasoning

-we made at the very beginning. -[Chaz] Yep.

Put them onions on there.

Cerveza and the mojo.

Leaves on top.

-Do you get flavor from the leaves or it comes-- -Yes, you do.

It gives a little bit of smokiness.

Ten, eleven hours, 200 degrees.

-Next step? -The marinara.

Tomato sauce,

Tomato sauce,

mojo, sofrito,

beef seasoning, we're gonna put it back in there.

[Guy and Chaz] Garlic oil.

-A boatload of sazon. -[Stephanie] Yes.

-[Guy] Left over pan drippings. -And the cerveza?

So, this is gonna get cooked down,

shred the meat, mix it back in this.

Stew that down even further.

-So many steps. -Anything else going in the sandwich besides this?

-[Chaz] Guava barbecue sauce. -Let's make another sauce.

Pureed mango and pineapple, guava paste,

ketchup, sweet molasses.

-Worcestershire. -[Chaz] Washashashashasha.

-Mojo. -Brown sugar.

-Mojo. -Brown sugar.

-Cayenne -Black pepper.

-[Stephanie] Adobo. -[Chaz] Salt, vinagre.

Nutmeg, garlic,

and spicy brown mustard.

-Are we cooking this? -[Chaz] Thirty to 45 minutes.

-[Guy] Okay, Chef. -We're gonna cook this Sloppy Jose.

I'm gonna cook it with everything. Vinegar, onions,

the barbecue sauce cooked into it.

The sugars will caramelize on this.

Give you that Sloppy Joe feel, but a Sloppy Jose.

Tomato sauce and barbecue sauce.

[Chaz] Yeah. And the provolone cheese.

[Guy] How many times have you had a Sloppy Joe?

We have a slopy goat. So, it's goat meat on it.

Yeah? I'll make you one.

[Chaz] Ooey-gooey.

[Chaz] Ooey-gooey.

We're gonna drizzle it with a little bit of sauce on top.

[Guy] It needed more sauce.

I was thinkin', "Gosh, doesn't that look dry?"

All right.

Oh, yeah.

It's not lacking flavor by any means.

I was thinking about how you have two different sauces on here,

are they gonna compete with each other?

Are they gonna work well together? And it just

comes together as one with all this acidity from that vinegar,

from, the guava, from the pineapple.

This is the kind of flavor level that people are looking for.

[Stephanie] That melty cheese with all the flavor

that's soaked into the onions is so delicious.

that's soaked into the onions is so delicious.

[Guy] Textural meat, in terms of the shred of the meat

is dynamite.

I've had a Sloppy Joe before, but this is...

Extra sloppy. I don't even know what to call it.

[Guy] It's a whole picnic of a sandwich.

Sloppy Jose for you, sir.

[man 4] You can taste all that flavor with the fruits.

Mixing with that beef...

[woman 1] It's like a sweet and a sour. There's so many layers.

It's sinful.

Tripleta, walking in.

[man 3] The Puerto Rican experience I've had here just

puts the biggest smile on my face.

It is absolutely delicious.

[Stephanie] There's so much flavor in all of the food that you have.

It's you. And your food is just amazing.

It's you. And your food is just amazing.

See you back at Triple-G, and then you're mine.

Up next,

El Salvador with a spin in Los Angeles.

It's not good at all. It's outstanding.

Piling on the meat.

Come on down... to shove it in your face.

And going prime time with their pupusas.

I've had a lot of pupusas in my day,

and that has got to be one of the best I've had.

So, I'm here in the Pico-Union neighborhood of Los Angeles.

Couple miles from downtown and just a stone's throw

from the 10 freeway.

They call this the "El Salvadorian corridor."

And well, I'm checking out a place.

It's got one of my favorite foods in their name.

This is La Pupusa Urban Eatery.

Table one, let me get a queso carne asada.

It's like a hug.

That's what a pupusa is.

-Or you know, like a little soul touch. -Wow.

And La Mexicana Pupusa.

And La Mexicana Pupusa.

It's, uh, like a new take on things that

we used to make at home with my mom.

[Guy] And it's a twist that Stephanie Figueroa

and Juan Saravia are putting on the food they grew up eating

with a nod to the city they call home.

We were born here in L.A. and we mix it up.

So, we showing what it's like

being from El Salvador,

but being raised here in L.A.

Pupusa chicharron for Juan.

Pupusa is basically a thick corn masa tortilla.

And it's stuffed inside with traditional flavors of chicharron,

which is pork belly, beans and cheese.

And of course, the most important part

don't forget the curtido and salsa on top.

don't forget the curtido and salsa on top.

What are we making first?

So, we're making our chicharron

-for our pupusas. -Okay.

[Juan] So, we're gonna take our pork shoulder,

add little bit of salt,

granulated garlic,

and some mustard.

[Guy] Is mustard a normal...

thing in El Salvadorian cooking?

In a lot of it, yes.

-[Guy] Really? -Yeah.

I mean, my grandmother--

I didn't see this coming, I mean, in a million years.

And then we're going to grind this?

[Juan] Uh, we're going to fry this first and then we're gonna grind it.

We're gonna add our chicharron, tomatoes,

our onion and our red peppers.

-Salt, ground garlic, chicken base. -[Guy] That's it?

-Salt, ground garlic, chicken base. -[Guy] That's it?

-Yep. -[Guy] Mixture's done. Pupusa dough.

Pupusa dough, all right. So, now we have our corn flour.

We're gonna add salt, water.

[Guy] All of them are made by hand?

All of them are made by hand.

Putting our filling in.

[Guy] Pupusa's working. Next up.

So, now we're doing our curtido.

So, it's pickled cabbage.

This is the acidic relief,

-and the crunch, and the freshness. -Yes.

-Yeah, freshness. Yes, exactly. -Okay.

[Juan] We're gonna add carrots to our cabbage,

onions,

water, salt,

vinegar, oregano, Chile de Arbol.

That's gonna have some spice.

That's gonna have some spice.

And we add it our mix.

Wow, that's gonna be awesome.

What else are we gonna make?

[Juan] Salsa de tomate.

Water first.

Tomatoes, onions.

[Guy] Chile de Arbol.

[Juan] Ground garlic and salt.

-How long does this cook? -[Juan] About 20 minutes.

We throw it in the blender.

-[Guy] All right, Chef, we ready? -[Juan] Here we go.

I didn't know that pupusa meant "frisbee"

in the Flavortown language.

That thing is huge.

It's not good at all. It's outstanding.

It's got... a ton of flavor.

A little bit of crunch inside the pork, I get that it's chicharron.

But it's the silkiness and the creaminess and the tenderness

of the pupusa itself

that's really, probably, the most intriguing.

And the slaw, the slaw is outrageous.

I don't care, where I'm at in L.A., I'd be driving to get this.

Come on down to... shove it in your face.

Thank you, Chef.

Thank you, Chef.

Una de chicharron.

The chicharron just provides that little extra kick

of flavor.

It's a circle of love. You know, for me,

this is just home,

and the fact that I can come here whenever I want,

to just rip a piece.

-Rip a-- -Get my curtido.

That's what I want my shirt to say.

[man 5] My favorite part about eating pupusas

is you get to get messy.

Get your hands dirty.

Shove it in your mouth, enjoy it.

You're not judged here, 'cause that's how we all eat it.

Table seven, pan con pollo mexicana.

[man 1] I think what really stands apart

is their L.A. style

is their L.A. style

kind of infused

into each of their items, including the Carne Guisada Burger.

Another Carne Guisada Burger coming up.

[woman 1] So, typically Carne Guisada,

think of like a beef stew

served over rice usually, but it's a burger.

So, that's the twist.

It's really good with aioli and a brioche bun.

What do you think you're going to make?

-Well... [laughs] -Well's a deep subject.

[Juan] A typical platter that we eat in El Salvador is Carne Guisada.

All right, walk me through it.

[Juan] Typically use beef loins,

some white hot mustard,

pepper, salt.

Again the mustard?

My grandma used mustard a lot at our house.

My grandma used mustard a lot at our house.

That's... that's how I grew up making it.

[Guy] All right, so we're gonna brown the meat up,

and while it's browning, make the sauce.

Bajio chillis.

-With the stems and seeds and the whole thing. -[Juan] Yep.

We're gonna add a little bit of our season mix.

Pumpkin seeds, sesame seeds, bay leaf, clove, peanuts.

Water, tomatoes, peppers,

-onions. -[Guy] And salt.

[Juan] Then we add our sauce to our meat.

And let that just sit there and stew down for about an hour.

-Yeah, about an hour. -[Guy] Right before it finishes

drop the potatoes and the carrots in.

drop the potatoes and the carrots in.

All right, so now we're gonna be putting together

-our Carne Guisada Burger. -Hit it.

[Juan] Lettuce, nice Guisada.

Cooking enough that it stays together and not too much that it falls apart.

[Juan] So, we got our curtido and we add little bit of mayo to it.

[Guy] The same slaw that we had before,

-now a little bit of mayo on it. -[Juan] Right.

Red onion, chipotle sauce

There you go, Chef.

[Guy] You get the sweetness of those carrots in there.

And all that flavor cooked through and when you soak it up in that red...

And all that flavor cooked through and when you soak it up in that red...

and you get a little bit of crunch from that slaw...

The sauce is outstanding.

I like a little spice coming from the chipotle.

Really tender. Well done.

[woman 1] Guisada burger is,

delicious, it's juicy, it's fresh.

[woman 1] It's a lot of different textures

and flavors, all in one bite.

Super messy, but super worth it.

Table two, Chorizo Smash Burger.

-Legit? -[man 2] Yes.

That thing's so legit.

[woman 2] There's Salvadorian restaurants,

[woman 2] There's Salvadorian restaurants,

probably, like, every other corner around here.

But this one in particular is very unique

so I'll drive here, walk here just to get this type of food.

I'm gonna tell you, man.

I've had a lot of pupusas in my day

and that has got to be one of the best I've had.

Keep it up.

Coming up,

a food cart in a motel parking lot--

You buy three plates, you get to get a room.

...cooking up lights out Indian.

Mmm. Mmm!

Outstanding.

I mean, like, delicious.

I mean, like, delicious.

That'll put you right to bed.

I'm ready. Night, night.

[groans] Finally made it.

Here at the Cascade Lodge, Bend, Oregon.

No, I'm not staying here.

No, I came here to get great Indian food.

You see, the husband and wife that

own this motel.

Well, the wife's a big food fan,

and so they got a food trailer

and set up shop right here

in the parking lot, making authentic Indian food.

This is Anita's Kitchen.

I need more naan bread in the kitchen.

I don't know how she packs so much flavor in her dishes.

[woman 1] I don't think you can get more authentic Indian food

[woman 1] I don't think you can get more authentic Indian food

unless you go to India.

It's chicken korma.

[man 1] I just saw it driving by, and I was like,

Indian food in the parking lot of a motel.

It's... it's... I don't even know,

like, I don't even have words.

[Guy] This surprising spot is the work of Anita Chopra,

who's bringing her homeland flavors

to a motel in Oregon

that she owns with her husband.

So, if you own the motel, why did you put the restaurant?

[Anita] Because that is my passion.

My soul piece.

-That's what does this. -Yeah.

-I have a plan to build a restaurant right there. -Right there?

Already in process.

Already in process.

And what type of Indian food is this?

-Is this food from all over India or just... -No, North Indian.

Kadhi Pakoda for you.

The Kadhi Pakoda is one of my favorite dishes here.

It's the texture of that fritter that I love.

It's fried perfectly.

And then this real, light curry sauce on rice,

an amazing [laughs] dish.

-What are we making? -It's Kadhi Pakoda.

No, that is curry. This is...

-Kadhi Pakoda? -Yeah.

Pakoda is the fritters.

-[Guy] Kadhi is the sauce. -[Anita] That's based on yogurt.

Huh, there you go, little Indian lesson for you.

[Anita] We are making yogurt.

[Anita] We are making yogurt.

-Heat up the milk. -[Guy] To boiling?

Rest for half hour, then turn down to 130.

And now you take the culture of the yogurt

-from yesterday. -Yeah.

So, mix it very well,

and keep at least six to eight hours.

And now we...

You going to the basement?

-[laughs] No, I put... -[Guy] I know.

-Don't leave. -Oh, sorry.

-Making the sauce yogurt. -Lot of yogurt.

[Anita] Chickpea flour.

Lots of water.

Boil, then put on low heat.

So, cook it 90 minutes.

So, cook it 90 minutes.

Next, heat up the oil.

-Cumin seed-- Yeah. -[Guy] Fenugreek.

-Coriander, red chili. -[Guy] Curry leaves.

-[Anita] Garlic, ginger. -[Guy] Some ginger.

Always the duo. Jalapeno.

Onion, then some potatoes.

Cook for maybe ten to 15 minutes.

Turmeric, red chili powder.

-[Guy] Spicy or just color? -Spicy one.

-Salt. Yes. -This is gonna flavor the gravy that we have made.

-When do we make the fritters? -Now.

Onions, potatoes.

-[Guy] Lot of spinach. -Ginger.

[Guy and Anita] Jalapeno.

Pepper. This is red chili.

Pepper. This is red chili.

Turmeric, salt.

Chickpea flour.

Water.

-You mix all this together, big pieces of onion like that. -[Anita] Yeah.

Ready to fry now.

[Guy] Kind of a loose... fritter.

Got me at hello. Looks great.

So, this has got a nice little crunch to it.

Oh! Oh, yeah.

Little garnish. Cilantro.

Mmm. Mmm!

Outstanding. I mean, like, delicious.

It hits all the marks.

And that fritter is so funky

with all the texture that you get from it.

What?

[laughs]

[Guy] And the real key to it all,

is the tang from the yogurt.

-Good job. -Thank you so much.

-Let's make more! -[both laugh]

Plating Kadhi Pakoda.

And how delicious is that?

-It's really good. -[man 1] It's all there.

[woman 2] The fritter's full of flavor.

It's just so aromatic. It tastes very authentic.

-Excellent. -It's crazy.

Sean, pickup Samosa Channa.

[man 2] Anita's is great because it presents

a simple dish,

but you get all the notes there.

Butter Chicken ready to go.

Her Butter Chicken's got the magic word in it, which is "butter."

[man 2] That tangy yogurt tomato sauce

really kind of ties everything together

and makes for a good dish.

Butter Chicken is one of the most famous

-of all Indian dishes, right? -Yes.

This is a special masala

as everything go in it.

[Guy] Black cardamom, green cardamom, peppercorn.

-Cashews? -Cashews.

Sugar, bay leaves,

-ginger. -Ground garlic.

Cumin seeds, salt, cloves.

-Red chili flakes. -Fennel seeds.

[Guy] And the coriander leaves. Got it.

[Guy] And the coriander leaves. Got it.

So, everybody has a garam masala.

Garam masala is kind of like saying salsa.

Okay? So, everybody has their way that they make it.

So, I am going to marinate this chicken now.

-[Guy] All right. -[Anita] Turmeric.

-Red chili powder. Spicy. -Spicy?

[Anita] Paprika, garlic paste.

-[Guy] That's the garam masala we just made. -[Anita] Yogurt.

-And a little salt. How long we gonna let this marinate? -[Anita] One hour is enough.

Then cook in the butter.

So, when you say Butter Chicken,

-you're really gonna cook it in butter? -Yeah.

Now I am going to start the gravy.

-Cumin seed. -Toast the seeds, black cardamom.

-Cumin seed. -Toast the seeds, black cardamom.

[Anita] Cloves, cinnamon sticks,

garlic and ginger,

and the jalapeno.

Onions going in for at least

-45 minutes to a hour. -Until it's translucent.

[Anita] Tomatoes in it.

-Tomato paste? -Tomato paste.

Now we're going to hit it with the immersion blender.

Nice and smooth.

Then butter go in it.

-Not very much butter for Butter Chicken. -[laughs]

Turmeric, spicy red chili powder,

paprika, masala

and salt.

Add the water. Blend it again.

Add the water. Blend it again.

Cook for ten minutes.

[Guy] Oh, little more butter.

Now we're really amping it up.

-[Anita laughs] -[Guy] And some heavy cream.

A lot went into this dish.

-[Anita] The chicken. Yeah. -[Guy] And we serve this over rice?

I'm ready. Night, night.

You buy three plates, you get to get a room.

[Anita] And cilantro.

Mmm.

The chicken is nice and tender.

And you do get

a little hint of the silkiness

and the nuttiness of the butter.

A little bit of spice to it.

A lot of depth of flavor.

But this gravy, going on that rice...

But this gravy, going on that rice...

-You have a gym here? I'm gonna need one. -[laughs]

Five minute for the Butter Chicken.

I just like crave it. I have to have it.

[man 3] The way she seasons the chicken

in combination with the yogurt sauce,

it just gives you that warm fuzzy feeling.

Dal Makhani for you.

[giggles] This is my perfect experience.

-That's awesome. -[laughs]

This is absolutely a destination spot, I would say.

[Guy] It says, "Authentic Indian Food." I agree.

Awesome.

Awesome.

So, that's it for this edition of Diners, Drive-ins and Dives.

If you want to find the recipes

to some of the joints we visit,

well, go to foodnetwork.com.

I'll be looking for you next time,

on Diners, Drive-ins and Dives.

Get a utensil.

[Juan] Oh, typically,

we don't eat with our... with utensils,

-but we eat it with our hands. -[fork clatters]

What fork?

-I don't judge. -[crew laughs]