All language subtitles for Diners.Drive-Ins.and.Dives.S49E05.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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 are 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 was only the beginning

'cause Triple D joints
have been blowing up

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

Like on this trip,

flavor deb's going abroad...

[exclaiming]

...hopping around from Africa
to Asia.

-Delicious. Aloy.
-[both] Aloy.

[Guy] There's authentic Thai
with a Colorado connection
in Boulder.

Mmm. That bison is so tender.
I can't believe it.

That is delicious.

[woman 1] Massaman bison up.

[Guy] Moroccan lamb
multiple ways In San Antonio.

It's one of my
favorite dishes ever.

[Guy] And in Tempe, Arizona...

Holy nutmeg, Batman.

All of these
are going in there?

...Biryani and nihari beef...

[softly] This is
out of bounds.

...that'll have you
praying for more.

This is not a curry house.

This is a flavor temple.

Familiar faces, new places
and more off the hook flavors.

This is Triple D Nation.

I love coming
to college towns.

I'm here in Boulder, Colorado,
about a mile from the campus.

You're surrounded
by greatness.

You've got all kinds
of activities,

really cool bars,
lots of great music,

and the food...
the food's outrageous.

And since I was here in 2017,

this Thai joint has opened up
locations in Denver too.

This is Aloy Thai.

Chicken drunken noodles.

Of course, Guy would come here
because Aloy Thai

is the best Thai food
in Denver.

[woman 1] Bangkok wrap up.

I'm from Asia. This is one
of the most authentic

Thai restaurants
I've ever been to.

Everything's really fresh,
we love the food combinations
and all the exotic flavors.

[Guy] Exotic flavors
that owner Kim Naka

brought from Bangkok,
Thailand, and infused into
a family run business

with daughters Arisa and Bo.

Where does the name come from?

Aloy means delicious.

-Delicious Thai?
-Yes.

-Nice to see you. Yeah.
-[Kim] Nice to see you.

[Guy] All right, ladies.

-How you been?
-[Kim] Good.

Very busy after you come.

I told you that
it was going to be busy.

-Was I correct?
-Yes.

Now, where's your
other daughter?

[speaking in English]

No kidding.
So is she gonna stay
in Thailand,

or is she gonna come back
to the United States?

I don't know.
She like Thailand.

I like Thailand.

[man 1 speaking
in other language]

[in English] I'm always
trying to find amazing
Thai food in Colorado.

[woman 2] Khao soi for you.

I love their khao soi.
That's like my favorite.

So what are we gonna
make today?

It's called khao soi.

It's like a curry noodle soup.

[Guy] You've got lemongrass...

[speaking in English]

-Dried chilies that
we steeped in water? Okay.
-[Kim] Water. Yeah.

-[speaking in English]
-Fried it ahead of time.

[Guy] Fry the ginger
a little bit.

[Kim speaking in English]

[Guy] Cilantro root.

-[Kim speaking in English]
-[Guy] Shallots.

[Kim speaking in English]

-Whoa!
-[laughs]

You know,
when you see a boxing movie

and the guy gets knocked out
and they bring up that thing

and they crack it right there,
it's shrimp paste.

Whoa!

-[Kim speaking]
-Little salt.

And this is just the
foundation of the...

-Khao soi. Yeah.
-Khao soi?

-So we're gonna fry up
the khao soi...
-[Kim] Yeah.

...Slowly add
the coconut cream.

Now we're gonna put it
in the pot.

-You got it?
-[Bo] She's got it.
Look at the muscle.

[Guy] Now,
it's the coconut milk.

[Kim speaking]

[Guy] Regular sugar.

-Now, what do we add
with the khao soi?
-[speaking in English]

-[Guy] Star anise
and the cinnamon...
-[Kim speaking]

The chicken.

-So this is going to cook here
for how long?
-[Bo]15 minutes.

[Guy] Next cilantro root
and the celery.

[Kim speaking]

So now we add the chicken
to that...

-[Kim] Yes.
-...and how long does it cook?

-[Bo] Two hours.
-Two hour.

[Guy] The coconut milk
and the curry

with fried on top...

[Kim speaking]

-Dry chili pepper and then
the pickled cabbage.
-Pickled cabbage.

[Guy] Now I'm doing it
like I should be
doing it in...

Yes, in Thailand. [chuckles]

[Guy] Wow.
The beauty of the dish
is that it's so simple.

Yet when you use
great ingredients,

the depth of the flavor
is outstanding.

-Delicious. Aloy.
-[both] Aloy.

[woman 3] Khao soi.

[speaking in English]

I told Hunter
that I was gonna see you

and I said, "Do you want to
try some really great
Thai foods?"

-[Hunter] Nice to meet you.
-Nice to meet you.

So, what did you make?

[Arisa speaking]

[woman 1] Massaman bison up.

It tastes
like it's been stewed
all day long.

It's like a
delicious beef stew,
but with these other flavors.

-Massaman bison?
-Yes.

[Kim] Coconut milk.

Bison.

[speaking in English]

Cook about two hour.

[speaking in English]

And put the peanuts
on the top.

Massaman bison's up.

Mmm. That bison is so tender,
I can't believe it.

-How do you get
the bison so tender?
-Mmm.

[speaking in English]

That is delicious.

Bison massaman curry.

It is tender.
It is smooth.

It's got that, like, coconut.
Makes it a bit sweet,

also with the spices.
It's delicious.

Order up for Triple D Nation.

[Guy] But curry
isn't the only thing
on the menu...

-You want to try
some great Thai?
-Mmm-hmm.

...All their dishes are heads
and tails above the rest.

The head is, like,
the most flavorful part.

[Kim] Shrimp pad thai
in the window.

[Guy] You know, I'm all about
the mom and pop,

but this time I'm checking in
on the mom and daughter joint.

I had heard
that your sister left,

so I was wondering
how things were going.

I'm sticking with my mom.

You have such a great
following and people
appreciate you.

Guy favorite papaya salad.

It's next level.

[Arisa] Lemongrass chicken.

They use authentic ingredients

like the lemongrass,
and it's just delicious.

What are we making next?

Lemongrass chicken.

-[Guy] Lemongrass chicken?
-[Kim] Barbecue.

-Lemongrass chicken barbecue?
-Yes.

[Kim speaking in English]

-[Guy] White pepper?
-White pepper. Sugar.

-[in English]
-[Guy] Okay.

-[speaking in English]
-Sri Lanka lime leaf.

Oh, fantastic.

Cilantro root
and the turmeric.

Then we add the chicken
and then we make
chicken milkshakes.

-Pour it on the chicken.
-[Kim] Yes.

-[Guy] How long
is it gonna marinate?
-[Kim] Overnight.

[Guy] Then we grill it.

[speaking in English]

-[Bo] Ground rice.
-[Guy] Ground rice?

-[speaking in English]
-[Guy] I love spicy.

[speaking in English]

[Guy] I mean,
it's great the way it is.

-But the tamarind sauce...
-Yes.

With the sweet, sour and heat,

when you put it all together,
it becomes outrageous. Mmm.

The lemongrass chicken
is completely mouthwatering.

[man 2] The food's always
been excellent.

And a lot of different
flavor combinations
that we like to try.

And what's this one?

[speaking in English]

The river prawn pad thai
for you.

In Denver, it's really hard
to find good pad thai.

I finally found it here.

[Kim] We start the pad thai...

[speaking in English]

On top of the pad thai.

-What is this?
-[Kim] It's the peanut.
Ground peanut.

-You have to...
-[Guy] So we're supposed
to mix it all together?

-[Arisa] Yeah.
-That shrimp is delicious.

-Wow.
-[Guy] This is ridiculous.

[Kim] Shrimp pad thai
in the window.

The river prawns,
they're a bit scary
when you look at them,

but they're really buttery,
smooth and delicious.

You can always have
the body of the shrimp,

but the head is one of
the most flavorful parts.

The pad thai,
a really good blend of, like,
spicy and sweet in there.

[woman 2] The beef,
the black pepper wok fry.

They're doing
a great job here,

and it's just
really taken off.

There's an Aloy Thai
in Boulder.

There's one here in Denver.

And then there's also
a quick service restaurant.

There we go. Y'all enjoy.

[Guy] I am so impressed.

I was impressed
with the restaurant
in the first place.

And the food, of course,
is delicious.

But now,
to hear all this progress,

-you want to try some
great Thai.
-Mmm-hmm.

Thank you so much.

You're amazing.

And coming up
in Tempe, Arizona...

-Is it good?
-I didn't taste it yet.

You taste it first.

...A Pakistani place
bringing the heat...

Whoo! Thanks for the warning
on that one.

...and putting out
all the hits.

If that was an '80s rock star,
that'd be Naan Jovi.

I'm here in Tempe, Arizona,
right across the street
from Arizona State,

home of the Sun Devils,

and home to a Pakistani place
I found back in 2013.

Now, since then,
they've doubled their seating

and opened another place
that's just for eating snacks
and sipping tea.

You're gonna love
the Curry Corner.

Chicken tikka masala
with rice.

It's fresh. It's authentic.
It's comfort food

for all of us Pakistanis,
here in the Valley.

Chicken Rajasthani.

You look at the food
and you wouldn't think
there's that much

spice and kick to it.

It's just amazing
once you taste it.

-[man 3] How many
garlic naans?
-One plate, please.

Ten years ago,
I saw this restaurant on
Diners, Drive-Ins and Dives.

Since then,
we have been hooked.

It was a unique place
for him to come.

[Guy] But I wasn't
about to pass up the chance

to check out Farah Khalid's
native Pakistani classics.

Everybody knows
where Pakistan is,

but I don't think
they understand

-just how flavorful
the food is.
-Flavorful.

-Do you like it?
-[exclaims]

The goat dishes...

-Oh, my God!
-...The naan.

-[yells]
-[chuckles]

[Farah] Shrimp handi.

I've recommended this
to my friends,

who probably are not familiar
with this cuisine,
and they also love it.

They always come and they say,
"We want to try what Guy ate?"

They always order
the tandoori chicken tikka.

Tandoori chicken tikka.

Holy nutmeg, Batman.

-All of these
are going in there?
-[Farah chuckles] Yes.

Green cardamom, whole nutmeg,
black pepper, cloves,
white cumin seeds.

[Guy] Looks like
dried apricot.

This is whole mace.
It's very strong.

-[straining] Yeah,
you tell me.
-[Farah chuckles]

[Guy coughs then retches]

Whoo!

Thanks for the warning
on that one!

[Farah] Cardamom, bay leaves.

So now we have
the garam masala.

Okay. And now we are going
to do the chicken tikka.

Ginger, garlic,
lemon juice, oil,

egg yellow food color,
tomato puree,

salt, chili powder,
cayenne powder,

and last, garam masala.

Be careful.

-Is it good?
-I didn't taste it yet.

You taste it first.

-That's ready to go.
-Well, let's not be careful.

That, you're gonna love it.

[Farah] The chicken leg
is the best.

-You're gonna skewer that
onto this?
-Yes.

[makes whipping sound]

Let it go
overnight.

All right, so now
you skewer it through.

-Okay. It's going in
the tandoor.
-Yes.

-15 minutes?
-Yeah.

[Guy exhales sharply]
I'm getting a tandoor
at my house.

-Yeah. There you go.
-Hi-yah.

[softly] This is
out of bounds.

Wow.

[Farah] Chicken tikka ready.

It's spicy, tangy,
you know, a little bit sweet.
It's really good.

We got your
chicken tikka masala.

Everything I've had here
is amazing.

Chicken biryani for Guy.

Chicken biryani is a
very traditional staple food.

It's super, super flavorful.

First step,
I'm going to take the chicken,
add some oil in that.

This is the ginger,
garlic paste.

Add some salt, fried onions,
diced tomatoes,

dried plums,
main biryani masala.

I'm going to add some yogurt.

Let it simmer
for like ten minutes.

I'm going to boil
the basmati rice.

Salt, lemon, bay leaves,
cinnamon stick,

green cardamom, clove,
black pepper.

The rice, which is going
into the chicken,

saffron water, mint, cilantro,

and then I'm going to
steam it two-three minutes.

Chicken biryani for you.

The biryani is delicious.

Very fragrant spices,
completely authentic.

It's got some mint.
Makes it nice and fresh.

The chicken's very tender.
It's just got great flavor.

I've tried
many of the dishes here.

Biryanis, curries.

And then there's rice
and naan.

[Farah] Goat karahi.
Garlic naan.

-I'm going to make
a naan for you.
-All right!

[Farah] Let's start
with yogurt, milk,

dry yeast, baking powder,
sugar, oil, eggs.

Salt. Last, the flour.

This is the garlic naan.

-This is going to be
a cheese naan.
-Okay.

-We call that a quesadilla.
-[Farah chuckles]

Right up here?

Excellent job.

So we got the garlic naan
and the cheese naan.

Oh, my gosh.

If that was an '80s rock star,
that'd be Naan Jovi.

One naan
without butter, please.

Whether it be the garlic naan
or just the normal naan,
I could eat it for days.

This is not a curry house.

This is a flavor temple.

After Triple D,
my sitting area
doubled in size.

And Chai Corner was launched.

It's mostly chai and
there's Pakistani snacks
over there.

We have your beef nihari.

My favorite's nihari.

It's basically like beef stew.
It's the best.

First step, I'm going to fry
the beef shanks

with the oil. Ginger, garlic.

Get a nice sear.

Add cumin seeds
and the coriander.

Salt, chili powder.

Last ingredient which is
a blend of fried ginger,

fennel seeds, mace, nutmeg,
turmeric, chili powder,

some water and cook
for four to five hours.

Now it's ready to serve.

Garnish it with ginger,
fried onions, cilantro,
mint leaves.

Nihari coming up.

The nihari is very spicy
but I love it.

The meat is very tender,
the perfect amount of spice

to flavor ratio,
and it's very smooth.

Shut the front door.

I'm not kidding you.
Mother, father, that was good.

That should be illegal
right there.

If you want to taste something
different like Guy did,
come into Curry Corner.

I think he made
the right choice.

It's some of the best food
I've ever had.

If you live in Arizona,
anywhere close to Phoenix,

you haven't checked
this place out,
you are missing it.

-Awesome. Thank you.
-Thank you.

[Guy] And up next...

My mouth's
going bananas right now.

...Moroccan food
in San Antonio, Texas...

[yells]

[Guy] Yep,
you heard that right.

Dinner's served.

Mmm.

So I get the great job of
traveling around the country

and finding funky joints
in unique places.
So guess where I am.

San Antonio, Texas.

And back in 2011,

that's where I found
a family run joint

serving up recipes
brought over from Morocco.

Since then,
their place may have changed,

but the food and the family
sure haven't.

This is Moroccan Bites.

Chicken couscous
with caramelized onions.

To me, it's just good comfort
home cooking.

Veggie tagine with bread.

We just happened to show up
and Guy was here.

Really enjoyed the tea.

-You like the tea?
-Yeah. Mint tea.

[Guy] Is this like the food
that you had Morocco?

-Very much.
-Like, real deal?

-Real deal.
-Real deal.

We're so excited
to have found a place here

that brings back
all the memories.

I love this place.
You know, they make us feel
like family when we come here.

[Guy] Fitting, since it's run
by the close knit
Maroudi family.

But really, Nadia, Youssef
and Wafa

were doing what their mom,
Latifa, told them to do.

-This is the head chef?
-Yes, sir.

-So, your mom, your sister...
-And my brother.

[Guy] Who came up
with the recipes?

My mom.
She taught me everything
since I was little.

Table 14, with meat combo.

I've literally
tried everything.

Their grilled meats
are wonderful,

Really savory meatballs,
lamb shank and vegetables.

-All right.
What are we making?
-Lamb and vegetables.

-Lamb and vegetables?
-Yes, sir.

The oil first.

-[Guy] Lamb shanks?
-[woman 5] Yes.

Salt, ginger, black pepper,
Moroccan yellow saffron.

-Onions...
-Cilantro and parsley.

Tomatoes and some water.

Mix everything together.

[Guy] And how long
is it gonna cook?

-Just like 25 to 30 minutes.
-[Guy] Okay.

So the lamb's cooked,
all the veggies in?

Yes, sir. We're going to add
some carrots, turnip,

bitter squash, zucchini,
green squash, potatoes...

-[Guy] Potatoes?
-Yes.

-And butter squash.
-[Guy] Butter squash.

-Tomato sauce.
-[Guy] In Moroccan food?

[Nadia] In Moroccan food.
And water.

-[Guy] How long?
-[Nadia] Like 35 minutes.

-And then we'll serve that
with couscous?
-Yes, sir.

[Guy] Look how light
and fluffy that is.

-We're going to
get the meat...
-[Guy] Look at that.

...Some carrots, zucchini...

[Guy] You want potato
in there, huh?

Now we're gonna get the juice.

I'm in awe of these colors.

I'll tell you,
my mouth's going bananas
right now,

and bananas is good.

Let's check this lamb out.

Mmm. A lot of really
big flavor in there.

Tastes like food
that my mom would make.

-Mmm. Great job. Thank you.
-Thank you so much.

He had the mechoui,
which means the whole
lamb roasted in the oven.

When the lamb's really good
this is what you'll hear.

[yells]

Dinner is served.

[woman 4] Lamb shank.

I tell everybody, you know,
just come over here
and get the lamb.

We have one with the apricot.

Lamb shank with apricots.

The apricots and the walnuts
give it a unique flavor.

Starting with olive oil,
onions, chopped parsley,
the lamb shank,

clove, cinnamon stick,
turmeric, white pepper,

ginger, ground clove,
salt and water.

We're going to cook
about one hour,

and after that
we add the sugar.

Leave it for another
five to ten minutes just
to caramelize a little bit.

Now lamb is done.
Add the apricot.

First we need the apricots.

Cinnamon, clove,
a lot of sugar, olive oil,

and the extract of orange
blossom water from Morocco.

Cover it with water.
We're going to let this cook
for 15 minutes.

And walnut
for a little crunch.

Lamb shank with apricot.

Enjoy, guys.

The meat is
so incredibly tender.

It's really good
with the sweetness
of the apricots

and the crunchiness
of the nut.

I think my husband and I
just go down the menu

and try something different
every time we come.

One of my favorite dishes here
is the merguez,
which is their sausage.

Look at it. Mmm.
That's really good.

-Superstar.
-[Nadia chuckles] Thank you.

Two minutes on the merguez.

Everyone finds something
on the menu.

Chicken pastilla.

[man 5] You know,
the chicken pastilla has that
phyllo dough pastry,

and it really goes well
with the chicken.

[Nadia speaking in English]

I'm going to add onions
and parsley.

Salt, turmeric, ginger powder,

black pepper, cinnamon stick,
cinnamon powder, the nutmeg...

[speaking in English]

All from Morocco.

Two cup of water.

Mix everything together.
Let it sit overnight.

Now it's going to be cooked
for one hour,

and we're going to
add the olive oil and
the sugar to finish it.

We're going to shred
and take the bones out.

Add it to our source
once it is reduced.

We're going to start
making our pastilla.

We take the phyllo dough,
put some veggie oil inside.

We put the chicken.
The almond with nutmeg
and cinnamon sugar.

Wrap everything.

And we'll seal with eggs.

Bake for 15
to 20 minutes, 350.

Powder sugar in the top,
cinnamon.

And here is our
chicken pastilla.

Chicken pastilla.

Cinnamon, chicken,
savory, sweet.

It's one of my
favorite dishes ever.

It's a unique flavor.

It's just like comfort food,
and that's why we come
all the time.

Is this what you thought
this was gonna be

when your mom said she wanted
to open a Moroccan restaurant?

It was an overnight success.

-Overnight success?
-It was.

You wait till your Triple D
family shows up.

After Guy was here,
we had to move
to a bigger space.

When you cook for love,
you need to be comfortable

on the spot
where you're cooking at.

I love how they put
the little touches of Morocco
in here.

It's nice to be able to come
and see them succeeding.
It's wonderful.

You guys got to come
check this out.

One chicken tikka masala.

You've got the carrots,
you've got the sweet potatoes.

I'm making pad thai.

And there are more
of these places blowing up
all over the country...

Here we go.

Nihari for Guy.

Table ten, fish pastilla.

And Medina meat combo.

And there you go.
You guys enjoy it,

...and we'll be
checking them out next time
on Triple D Nation.

-[Guy] No beef?
-No beef.

-Just lamb.
-Everything is lamb here?

Lamb, lamb, lamb, lamb, lamb.

We have a little bit of beef.

-[exclaims]
-[laughs]