All language subtitles for Diners.Drive-Ins.and.Dives.S46E07.1080p.WEB.h264-CBFM[eztv.re]

You know, people are
asking me all the time,

"Hey, Guy, that one joint
you checked out
in that one city

when you were
doing Triple D,
how they doing?"

You know, I don't know.
We should check it out.

Over the years,
I've seen and
tasted it all.

This is ridiculous, dude.

But it turns out,
it always a beginning!

'Cause Triple D joints
have been blowing up

and we're going back
to see what's cooking.

Like on this trip,

we've got
California-created...

We call that
a destination dish.

...south of the
border surprises.

...south of the
border surprises.

[Guy] Mmm.

It looks good on TV
and it tastes good
in real life.

Enchilada for
Triple D Nation.

You wanna try this?

There's a jam-packed burrito
with homemade salsa
in Victorville.

-Yeah.
-[Brian] If we
ran out of salsa,

we might as well
not even open up.

[Guy] Top-notch tampiqueñas
in Los Angeles.

Ooh, that's good.
I'll take it like that.

And in Garden Grove...

The flavor jets
are turning on.

...a family
run restaurant...

-What does " sabroso " mean?
-Delicious.

-[Guy] Recreating recipes...
-Enjoy.

[Guy] ...three
generations deep.

She taught my dad,
dad taught me.

She taught my dad,
dad taught me.

-Sabroso.
-[laughs]

[all cheering]

[Guy] Familiar faces,
new places,

and more off
the hook-flavors.

This is Triple D Nation.

Nothing gets
more diner-esque

than those old-school joints
along Route 66.

I mean, it's as
Americana as it gets.

So when I heard about
this truck stop
at Victorville, California

that was cranking out
scratch-made everything
back in 2007,

that was cranking out
scratch-made everything
back in 2007,

you know, I had to
hunt it down.

And lucky for me,
except for a couple of
add-ons to the menu,

this place is, literally,
exactly the same.

Emma Jean's
Holland Burger Cafe.

Folks around here say,
it's a truckers paradise.

Here I got a French dip.

It's homemade food
and when you like it

and it's good,
you keep coming back.

[Shawna] How're you guys
doing over here?

It's in the name,
you know.

Diners, Drive-Ins
and Dives. This is it.

Short stack.

[man] Such hard work
that Brian and Shawna

[man] Such hard work
that Brian and Shawna

have put into this place
is just incredible.

[Guy] And what's
even more incredible?

That Brian and Shawna Gentry
are still at it,

forty three years after
Brian's parents bought
the place in 1979.

Cheeseburger
for Charlie.

It's always been
the Holland burger.

-It's always been the
Holland burger since '47?
-Yeah.

[Guy] And then
you just kinda
tagline it now the...

-[Brian] Emma Jean's
Holland Burger.
-Emma Jean's Holland Burger.

Yeah, my mom had it.
She put that on there.

- [Guy] Your mom
was Emma Jean?
- [Brian] Yeah.

-[producer] Rolling.
-How're you, brother?

-I'm good.
-Nice to see you.

-I'm good.
-Nice to see you.

-[Guy] How long's it been?
-Sixteen years.

-Has it really?
-Yeah.

[Shawna] 2007.

-So who taught you how
to make biscuits and gravy?
-My mom.

[Guy] Okay, so,
a bunch of flour.

[Brian] Put some
baking powder in there.

Wow, wow, wow.
What is that
measuring spoon? [laughs]

Whose gravy boat
did you just snag
that out of?

[laughs]

-Mom brought it
home in her purse.
-At the deli.

[Brian] Now we're gonna
add some milk.

Okay, that looks
pretty good.

-[Guy] That's the consistency
we're looking for.
-That's it.

[Guy] You have mixed them
about as little as possible.

[Brian] Well,
you gotta be nice
to your biscuits.

[Brian] Well,
you gotta be nice
to your biscuits.

Do you want me
to show you?

Oh, boy.

[Brian] You gotta get
a good twist on it.

Look at him go, folks.

He's going all the way
to management.

You ever taken
any culinary classes...

-No.
-...besides at the
University of Mom.

[Brian] Just the University
of Mom and the School
of Hard knocks.

-The gravy, whose recipe?
-My mom's.

Put some oil in it.
Adding our sausage here.

-It's regular, old,
breakfast sausage?
-Yup.

[Brian] Let me put
the flour in there.

[Brian] Let me put
the flour in there.

We're gonna put
a little salt in here.

-Some pepper.
-[Guy] Now what?

-We add the milk.
Whoo! Hot stuff.
-Whoa!

[Brian] Give it
a whisk or two.

[Guy] That's thick, bro.

If this stands up,
it's ready.

Hmm. That's a real-deal
biscuit right there.

That's tasty. I don't think
I can eat more than
six or 12 of these.

[chuckles]

Biscuit and gravy.

The biscuits and gravy,
it's very filling.

[Guy] Did it turn into
what you thought
it was gonna turn into?

-Man, more. It blew up.
-[Shawna] A lot more.

Do they just come in
and eat biscuits and gravy

-like their heads
are falling off?
-Yup.

-like their heads
are falling off?
-Yup.

I eat a lot
of breakfast stuff.

And the lunch rush here
is consistent.

You gotta know
what you want.

Sit down and enjoy it.

'Cause there's people
coming in the door.
[chuckles]

I mean, that was what
the whole premise of
Triple D was about,

was, how do we
find these places
that we all love,

'cause we would talk
about a place like this.

"Man, if you want to try
the best burrito..." You know?
You had those places.

Two redneck burritos
right here.

What is in this monster?

-[Brian] Potatoes, bacon.
-Steak.

-[Brian] Potatoes, bacon.
-Steak.

[Brian] Sausage, bell pepper.

Give a little seasoning.

Our cheddar Jack blend.

I'm gonna go in
with our tortilla.

Get that nice and hot
and bubbling.

Add a little bit
of that gravy.

It's still exactly
the same recipe
as Guy was here.

And we're gonna go in
with a little chili.

-You make the chili?
-Yeah.

Onions, 80-20 hamburger.

While the meat is browning
we're gonna go ahead
and start cooking our beans.

Chili blend, a lot of garlic.

A little bit of oregano.

A little bit of oregano.

Cumin here.

We're gonna add some water
and let that cook for
45 minutes to an hour.

And all the same ingredients
go into the browned meat.

Now I'm gonna finish it off
with a little bit of salt.

Then add the meat
to the beans.

Top it with cheddar-Jack.

Give it a little
steam shot.

Some sour cream.
Our house salsa here.

Going with our tomatoes,

jalapenos, serranos,

our onions,
green onions,
habanero,

salt, cumin, garlic
and pepper.

salt, cumin, garlic
and pepper.

All right,
it should be good.

-Generally, it's made
with eggs, but this--
-Eggs!

But this time
it is not.

[Brian] You can get it
with eggs if you want.

That is great.

You know what
really makes it
is the salsa.

-Can I have me the salsa?
-[Brian] Yeah.

-Yeah.
-[Brian] Oh, if we run
out of salsa,

-we might as well
not even open up.
-Really?

[man] Redneck burrito's
very good.

It has a little bit of
everything in there.

The steak in there
is just delicious.

He makes it
really quality food.

He makes it
really quality food.

-Any changes?
-[both] Nope.

-Counter?
-No changes.

-Nope.
-Counter? No.

Everything, I want it to stay
as original as possible.

'Cause when people
come in here, you know,

they are stepping
back in time.

Ever pave the lot, maybe?

-Probably not.
-[Guy] Probably not.

-Did you pave the parking lot
or is it still gravel?
-Still gravel.

Told you, I wouldn't
change anything.

[Guy] And coming up...

It has not changed.

[Guy] ...there's not
a single customer
that's sad about that.

I think that's what's
wonderful about it.

[Guy] Whether
they're a local...

Where is town?

Where is town?

...or just passing through.

Trucker sandwich.

Mmm, that's outstanding.

[Guy] I'm here
on the California side
of Route 66,

just outside of
Victorville, California.

It is so hot.

There are tons of truck
and I am hungry.

So, I'm gonna stop
and eat where
the truckers eat.

That was the
second season...

-Second episode.
Mm-hmm.
-[Guy] ...second episode.

I was just watching it
the other day
and I'm thinking,

-we were in the
middle of nowhere.
-[chuckles]

Best bacon
in town here.

-Best bacon...
Where is town?
-Best bacon in town.

-Is everything built-up
round there now?
-Nope.

Not really.

Not really.

It has not changed.

And I think that's what's
wonderful about it,

for the truckers,
for anybody stopping off.

Trucker sandwich.

This is the tri-tip
that we use for...

-The trucker sandwich.
-...for the
trucker sandwich.

-So what do we do?
-[Brian] I'll might put it
in here in the pan.

Then we just chop up
carrots and celery.

Salt, give it
a little sprinkle.

Little pepper,
little season-all.

Little garlic.

Love that measurement
style, boss.

Gonna get some,
uh, oregano.

Would like to just
put a little bit in there
for color and flavor.

Would like to just
put a little bit in there
for color and flavor.

We need a little water.

Then, pour that in
along the side here.

[Guy] So you don't run
all that seasoning
off the top.

This is gonna
go in the oven
for 350 degrees?

[Brian] Three hundred
and fifty degrees.

-[Guy] Two to three hours?
-Two to three hours.

-[Guy] Now we'll let it cool
and then slice it?
-Yeah.

So I'm gonna start
with the cheese
and the tri-tip.

-Bacon.
-Okay.

So now we're gonna
put some Ortega chiles
on that.

Now we'll put
a lid on it.

Warm it all up.

-That will do it?
-That will do it.

-Make it into three slice
with the little toothpick.
-Little decker date?

Is that Americana
or what?

Is that Americana
or what?

Is that good?

The thing that
surprises me about it,
is the Ortega chili.

Pretty simple,
but pretty tasty.

I got an order for
a trucker sandwich
coming in.

Tri-tip has
never changed.
It's always consistent.

Good food.

We use this tri-tip for
the trucker sandwich,
Slap Your Mama,

and whatever else
anybody can dream of.

Slap Your Mama.

[Guy] All right,
what's the next one?

We got a Slap Your Mama,
right here.

Slap Your Mama?
What is this monstrosity?

[Brian] It's a half-pound
80-20 burger.

Garlic-pepper rub
that we use on
all of our meat.

Garlic-pepper rub
that we use on
all of our meat.

We're gonna go down
with that tri-tip.

And we got salsa, bacon.

Little bit of that
cheddar-Jack down there.

Some of that tri-tip
we were making,

the American cheese.

I'm gonna put
this bacon on here.

A little more steam.

Get the bread up here.

Lettuce, tomatoes,
onions, pickles.

Thousand Island.

This is a tricky part.
Keeping it all together.

Here we go.

And there we go, money.

Who's supposed to
get in their truck
and drive after this?

Who's supposed to
get in their truck
and drive after this?

-[Brian chuckles]
-I'm gonna attack it.

Had a good hunch
on that one.

Mmm.

That tri-tip
is the bomb.

That's outstanding.

We call that
a destination dish.

That's the kind of dish
that is worth

getting in your car
and driving for it.

Pedal to the medal, man.

Slap Your Mama
for you.

The Slap Your Mama,
the way he makes
the burger

and the tri-tip
and all that,
it's perfect.

It's very filling. It's got
a little bit of spice
in the sauce,

It's very filling. It's got
a little bit of spice
in the sauce,

which I like.

It's good, very good.

It has more in there
than I could handle.

Is this what you thought
you're gonna be when
you got out high school?

Yeah.

Either that or
a truck driver.

Did you think
this is where it was all
gonna evolve to or--

-No. Not at all.
-No, [chuckles]
not at all.

You really helped form
this great train
to Flavortown.

You're one of the OGs
of how we started
this whole thing

and I can't
thank you enough.

Congrats my friend,
really happy to see you.

Good to see you.

This is delicious.
Can I get this to go?

And coming up
in Garden Grove...

Delicious.

A generational joint
serving cultural classics...

I followed the rainbow,
you're my pot of gold.

...about to make
some moves.

Now expanding,
I mean, that's just
awesome for them.

Please enjoy, guys.

-Thank you.
-Of course.

So I'm here in
Garden Grove, California,

right off the 22 freeway
on Harbor Boulevard.

That's where I found
this family-run restaurant
back in 2014.

They were creating
Mexican classics

straight from
abuela's cookbook.

Now the next generation
has taken the reigns,

and they're keeping
the family recipes
rolling out.

This is Sabroso!

[Andy] Chile relleno,
table nine!

You need to come to
Sabroso! Mexican Grill.

They have the best
food in town.

Camarones a la diabla.

Camarones a la diabla.

[man] Definitely
home-style cooking.

That's what makes it
so special.

[woman] I saw it
on Triple D.
It is so good.

It looks good on TV
and it tastes good
in real life.

Red chicken mole.

The food and the family
make this restaurant
a special place.

-[all cheering]
-[Guy] That's the Munoz
family, led by Tito

who's passed the spatula
onto his son in the kitchen

and his daughters
out front.

-How many kids do you have?
-Five. One boy
and four girls.

[Guy] One boy
and four girls.

This is what
the story about Diners,
Drive-Ins and Dives is,

is we go and find these
mom and pop joints,
these family restaurants

is we go and find these
mom and pop joints,
these family restaurants

where all your
kids get involved,

and now your
family's there
to help you.

We have Triple D Nation
here, Papa.

They're hungry.

We definitely have,
"What did Guy have?"
questions on repeat.

[Andy] Pork tamale,
table two.

-We're gonna make tamales.
-Pork tamale.

So we're gonna put in
pork butt that's been
just cut up,

cook it in the water.

Put some salt,
some onions,

Mexican oregano,
garlic and bay leaves.

Now we're just gonna
cook it down?

-The rest of this
goes in there?
-[Tito] Yes.

Mexican oregano,
black pepper.

Mexican oregano,
black pepper.

[Guy] Black pepper corns,
got it.

-The onions.
-[Tito] Onions.

-Garlic, cumin.
-[Guy] Cumin seeds,
got it.

-All-spice.
-Water from the peppers.

-What does "Sabroso" mean?
-Delicious.

Sabroso.

[Tito] We're gonna
add the peppers.

That's the guajillo,
California, chile Diablo.

-There you go.
-Now we go
to the hot oil?

[Tito] Yes.

Got to strain it
a little bit 'cause
there's some solids.

The flavor jets are
turning on.

How long is that
gonna cook, Chef?

-[Tito] Twenty minutes.
-And then we'll be ready

-to take it out,
add it to the pork.
-[Tito] There you go.

-to take it out,
add it to the pork.
-[Tito] There you go.

-So now we have
the masa?
-Yes.

-Salt.
-Little baking soda.

-Yeah.
-To pop it
a little bit.

Vegetable shortening.

Now, we're gonna
put the pork stock
into the masa.

Then we're gonna
mix it up all-together.

So I got the pork.

Hmm, sabroso.

Skins.

-[Tito] The masa.
-Okay.

There we go.

-Over?
-Just fold it.
There you go.

I made a few tamales
in my day.

Whoa!

It's delicious.

The masa has great texture.

Pork is delicious,
not too spicy.

It's not a bunch
of masa and a little bit
of pork inside.

This is like
a nice 50-50.

[Andy] Pork tamales.

[Paloma] After
the show aired,

we went from selling
about a dozen tamales
to 12 dozen per day.

[server] Camarones al mojo,
half diabla.

[Andy] We have
the same menu.

It all started with
my grandma.

My grandma's from
Guerrero.

It's a little town
in Mexico.

It's a little town
in Mexico.

She taught my dad,
dad taught me.

This is all traditional
classic recipes.

Chicken breast
and the mole sauce.

You can taste
the authenticity
in every dish.

It's delicious.

Chile verde up!

Our fan-favorite
is chile verde.

Tender pork in our
tomatillo roasted chile sauce.

To make a verde sauce,
we blend in green onion,

roasted poblano
and bay leaf,

black pepper and cumin,
garlic and serrano peppers.

Some grilled onions
with salt and water.

We're gonna add it
to the seared pork.

It's halfway cooked.

It's halfway cooked.

And then we're gonna add
blended tomatillos.

And this is our
chile verde.

[server] Chile verde.

It's always so tender.
It falls apart
in your mouth.

Its green Mexican sauce
that makes it really rich

and taste really good,
especially because
of the heat.

You could just taste
the skill that it takes
to make such a great dish.

I've got into
a lot of restaurants

with a lot of families
running them.

The food translates
through the family
to the tables.

I feel like I'm
sitting in your house.

Is this how great
you thought things
would turn out?

Is this how great
you thought things
would turn out?

I feel so lucky.

[woman] Guy was here
a couple of years ago,

and to see them now,
it's so exciting.

We've definitely outgrown
this little hole-in the-wall.

So now we're ready
to have our own
new restaurant,

still here within
the same plaza
and triple square footage.

They worked so hard
and now expanding.

I mean, that's just
awesome for them.

Ordering up
chile rellenos.

We couldn't be more proud
of my father for what
he's done for us.

Being an immigrant
from Mexico,

he paved the way for us
and we're here
because of him today.

he paved the way for us
and we're here
because of him today.

Today is my lucky day.

I followed the rainbow.
You're my pot of gold.

Give me a hug.

-Gotta love this guy.
-Oh, get in.

[Guy] Up next...

Mmm, that is so killer.

We're off to Los Angeles...

I wanna get in there.

...where a Salvadorian spot
may have changed hands.

Roasted guajillo.
[chuckles]

But you'd never know.

It was a legacy
of hers.

Thank you.

[Guy] So, here I am
on Venice Boulevard

which is a major
thoroughfare

between the beaches
in Los Angeles.

But it's home to a
Mexican-Salvadorian
restaurant

that's been owned
and operated by the
same family for 31 years.

Now I was there
back in 2010,

to taste this
cultural phenomenon.

And even though
Gloria's not the queen
of the castle anymore,

they're still following
her reign.

This is Gloria's Cafe.

Mixed fajitas for
Triple D Nation.

[man] You should always
come to Gloria's
when you're in LA.

[man] You should always
come to Gloria's
when you're in LA.

You should come to LA
to go to Gloria's.

[man] This is authentic,
Mexican, Salvadorian food

and it's fantastic.

So I saw the episode
with Guy,

and that's how
I actually discovered
this restaurant.

Came in,
met Miss Gloria,

phenomenal woman.

You're a mother of five,
raising them on your own,

opening your own,
very successful

Salvadorian-Mexican
restaurant here
in Los Angeles.

You hear it every day.

And when Gloria retired
in 2021,

she sold her namesake
to former server,
William Avila,

she sold her namesake
to former server,
William Avila,

who's making a point
to continue
what she started.

She said that, to try
to keep everything
the same way

because it was
a legacy of hers.

What do people
try here for the first time
and become amazed?

Carne adobada.

Okay, so let's get started.

-That's a piece of pork.
-I'm gonna cut it.

She knows exactly
where that bone is,
just cutting around.

-All the pork in there.
-Pork in there.

-Now we're gonna
marinate it.
-Great.

[Gloria] Worcestershire
sauce, Tapatio.

-Little hot sauce,
granulated garlic.
-Granulated garlic.

-[Guy] Some black pepper.
-Salt.

-Now we're gonna
mix it up.
-[Guy] All right.

-Now we're gonna
mix it up.
-[Guy] All right.

With the onions
in top.

So we put the onions on top,
we let it marinate for--

-Overnight.
-[Guy] For 24 hours

and then we
pop it in the oven,

three hundred and fifty
for about four hours

-till it just pulls apart.
- [Gloria] Yeah.

[Guy] Look at
the deep rich color.

Is that your wallet
back there?

-Hmm.
-[chuckles]

-[Guy] Okay, now
what do we do?
-Gonna make adobada sauce.

First green bell pepper
and onions,

-garlic, tomatoes
and salt.
- [Guy] Okay.

We let it cook down.

Now we're gonna
take that mixture
and put it in here.

Yeah, now we're gonna
add some dry arbol chiles.

-Add a little ancho,
roasted guajillo. [chuckles]
-Guajillo.

-Add a little ancho,
roasted guajillo. [chuckles]
-Guajillo.

-[Guy] Is that good?
-Yeah.

Toasted sesame seeds.

Fresh garlic.

You got... One, two...

-Ah, there.
-[Gloria] More tomatoes
and onions.

-Tapatio.
-One of my favorite
hot sauces.

-Worcestershire sauce.
-There we go.

Granulated garlic,
a little salt.

And then some Mexican oregano.

Ready?

-[Gloria] That's enough.
Yes.
-That's good?

-Can I try it?
-Oh, of course.

That's fine, I'll take...
Whoa.

I'll take...
Whoa, that's good.
I'll take it like that.

Now we're gonna
take this, cook it.

-[Gloria] We're gonna
boil it. Yeah.
-To reduce it?

Now we're gonna
fry the pork.

Now we're gonna
fry the pork.

Cook the pork
one more time.

[Gloria] Put it in
the adobada sauce.

[Guy] Then give a squirt
of the secret sauce.

That's gonna push that
over the top.

Is it good to go?
This is a normal portion?

[Gloria] Oh, yeah.
Quickly put the onions
on top.

[Guy] And this is how
we do it, huh?

Look at that.

Hmm, wow. Delicious.

-You pick it up
with your tortilla, right?
-[Gloria] That's right.

Yeah, that will be
a very traditional way
to eat it.

My favorite way to eat it
would be like this.

[Gloria chuckles]

[William] The
carne adobada
became famous

after it was featured
on Triple D.

[man] The c arne adobada
is unbelievable.

[man] The c arne adobada
is unbelievable.

It's what I get
every time I come here.

The Plato Tipico ready.

I come in here and
it's like, "Am I gonna
have Plato Tipico again

or do I want
the Salvadorian
special plate?"

Or "Maybe I'll have
the seafood that Guy loved."

The Seven Seas Soup.
It's composed of shrimp,
octopus and mussels.

Just everything that
you would want
in a seafood soup.

Mmm, it's so killer.

-I wanna get in there.
-[chuckles]

Tampiqueña ready!

Tampiqueña ready!

[man] Today I had
the tampiqueña.

It's a ranchero steak
with a cheese enchilada
with green sauce,

then rice and beans.

So now we're making
the tampiqueña.

This is ranchero.
It's a flat meat.

Orange juice,
Worcestershire,
hot sauce,

cumin, seasoning salt,

olive oil, black pepper
and garlic.

Now we'll mix it
all together.

Now we're gonna
add the meat.

Let it marinate overnight.

While the steak
is cooking,

we're gonna make
a cheese enchilada.

Jack cheese.

The enchilada sauce
is tomatillo sauce.

It has a little bit
of jalapenos,

bell peppers,
onions, garlic.

And I'll put a little
bit of cheese.

Melt the cheese
for a little bit,

and then we're gonna
finish building our plate.

And there you go,
that's our tampiqueña.

[man] It's very tender.

Cuts very nice,
chews very nice.
Tastes amazing.

It also has a green
enchilada sauce

which is
absolutely delicious.

Did you ever think
the restaurant would be
this popular?

No. I knew I can
make good food.

No. I knew I can
make good food.

Everybody was
always telling me.

-Listen--
-[chuckles] How good it is.

You don't make
good food,

you make great food.

[man] It was never a sleepy,
mom-and-pop place.

It was always popping.

But it really picked up
after Guy was here.

[man] And then to
see William come

from back of the house
to front of the house,

to take over
from Miss Gloria

and actually make
the place his own
has been amazing.

She's very proud
of all the crew,

trying to keep everything
as the best way we can.

-Thanks for inviting me.
I really appreciate that.
-Thank you, Guy.

I got some biscuits
and gravy for
the Triple D Nation.

I got some biscuits
and gravy for
the Triple D Nation.

But those aren't
the only joints to
journey back to.

Today's special is
our red chicken mole.

Seven seas, guys,
508.

Cause the map
of these off the hook places
keeps growing.

All right. We have
the mole ready.

Guy's favorite,
the adobada.

And we'll be
checking out more

next time on
Triple D Nation.

[harmonizes "Curb
Your Enthusiasm" theme]

Huh?