All language subtitles for Diners.Drive-Ins.and.Dives.S49E10.1080p.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 they doin'?"

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

Over the years, I have
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.

We've got a righteous
roundup of flavor.

-Mmm.
-That is so good!

[Guy] From seriously stuffed
sandwiches...

That's a lot of empanada.

...to pasta-covered pizza.

This eats like a dinner.

There's a burger that's
all dolled up in Colorado.

Scrumdiddlyumptious.

[Guy] Sweet speaking
my language in San Antonio.

That's my jam right there.

Im-pressed.

And in Gilbert, Arizona...

[happily] Oh, okay.

...Italian dishes...

-[whistles]
-There you go.

...designed with
the family in mind.

That got me. Grandpa got me.

Godmother sandwich for Guy,
ready for pickup.

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

This is Triple-D Nation.

So, I'm here
in the center of it all,

right Downtown
in Colorado Springs, Colorado,

to check out
a funky burger joint.

That was back in 2015.

And thankfully, the menu is
still as funky as the name.

This is the Skirted Heifer.

[man] I got a B&B for Bob.

The Skirted Heifer is
the best burger in Colorado,
if not the nation.

[man] Burger of the week
is ready.

Everything's made
from scratch, homemade.

I think I picked
a great place.

You can't find
another burger like this.

[Guy] And believe me,
I've looked.

But these burgers
could only have come

from the imagination
of Kevin and Suzette Megyeri

and continued on
by their son, Kevin.

[laughing]

-Where's your mom?
-[Kevin] She's done.

-[Guy] What?
-She hung 'em up.

-You're in charge?
-I took over and things
have been running smooth.

That medium rare
is turning out really good,
you guys.

I love that
it's a family business

that's being passed down.

Really impressive
how much your whole family

gets involved
and what you put into this.

Your mom made
the Bloody Mary burger.

-Was it called
the Bloody Mary burger?
-The Hangover.

-The Hangover. That's served
with the cream cheese in it.
-[Kevin] Yes. Yes.

Got The Hangover.

So what are we making now?

The Bloody Mary Sauce
has everything

that you would put
in your Bloody Mary,
but no vodka.

-Oh, there's no vodka in this?
-No.

It's been nice.
Now, thank you very much.

Homemade ketchup, horseradish,

Worcester-sher-sher-shire
shaush,

celery salt, mix it all up,

and we're gonna
make you a burger

all the way from Westcliffe,
Colorado.

Then we'll smash...
[indistinct]

-Oh, we're gonna season that?
-[Suzette] We are gonna
season it

with our focaccia salt.

We've got egg too.
Do you want me to
keep that off?

-Thank you,
I really appreciate that.
-Farm-made.

Bacon, homemade focaccia bun,
cream cheese.

Cream cheese just for
The Hangover, how?

[Suzette] Cream cheese,
bagels, everything you'd eat

in the morning on a hangover.

Cap'n Crunch will be
on there in a minute.

[Suzette] All right,
our Bloody Mary Sauce.

Go ahead and have a fry.

You want a bite of the burger?

I'm eating the burger,
and she's eating the burger.

Let's break all the rules.

-We're doing it all here
at the Skirted Heifer.
-Oh, my God!

That is so good!

[background laughter]

Burger's dynamite.

The horseradish
takes it over the top.

The key to all of this
is the crust that you build
on the burger.

-Really good.
-Great. Thank you.

I have a Hangover Guy's way,
no egg.

The Hangover burger,
I love it.

The Bloody Mary Sauce
that they serve on it.

The Hangover burger is great,
especially if you are
hungover.

Extra patty Classic's
coming back to you guys.

Sometimes you just wanna go
straight for The Classic,
though.

Your Classic Skirted Heifer.

The Classic is a staple
of the Skirted Heifer.

A handful of shredded
Wisconsin cheddar,

just caramelized cheese
that rolls off your burger.

[Kevin] Two skirts going down.

The skirt around the burger,
how did you learn about it?

-By watching your show.
-There you go.

What'd you bring me?

-This is our
Classic Skirted Heifer.
-This is the one

-that started it?
-This is the burger
that put us on the map.

We use my grandma's
old pizza dough recipe

to make our focaccia buns.

Double grain Caputo Flour
from Italy.

Yeast, salt, sugar.

Let the dry ingredients
get all fully incorporated.

We're gonna add our water now.

Turn that back on.

Olive oil and eggs.

Take about 15 minutes
getting really nice
and blended.

Cut off a nice little chunk
and make 'em into
nice round buns,

and let them start proofing
to the right shape overnight.

We're gonna dimple them,
in-house roasted garlic,

focaccia salt,
egg wash, olive oil.

Bake it at 450 degrees
for seven minutes

and then we're gonna flip
and rotate for another
seven minutes.

[Guy] The focaccia,
it's very hearty,

and it's got great chew.

It's got great texture,
but it's light,

so you get to
appreciate the burger.

Is it still the grass-fed,
grass-finished beef?

Absolutely.

Add our focaccia salt,
douse it with cheddar cheese.

We're gonna skirt that heifer

and go right for it.

Lettuce, red onions,
pickles on here, tomatoes,

our homemade Heifer Sauce.

Start with our mayo,
homemade ketchup,

pickle juice
and seasoning salt.

That's doing it right.
I mean, that's 10 out of 10.

Right on.

Flipping the Classic,
cheese in the skirts.

[customer 1]
They have the freshest beef
skirted with cheddar cheese.

You get nice goopy,
kind of crispy cheese.
It's really awesome.

The Heifer Sauce is creamy,
but it has this tangy flavor.

It just pairs well
with the meat and the cheese.

[customer 2] The homemade
focaccia bun is so good.

Classic Italian bread
with garlic and herbs.

You can't go wrong with it.

[Guy] And you know what else
you can't go wrong with?

[Kevin] Gobble Gobble,
veggie burger.

[Guy] I'd say pretty much
anything on this menu.

Those fries are gangster. Oh!

The fries are the bomb.

I have a B&B
for Triple-D Nation.

[Guy] I'm in Colorado Springs,
Colorado,

at the Skirted Heifer.

All right.

[Guy] A name just as fun
as the woman who was
running it.

Okay, um,
who am I cooking with?

-Me.
-Oh, boy.

Do I need a helmet
or any type of padding

-or any fire extinguisher
with me or anything like that?
-[laughs]

-All of the above.
-[Guy] All of the above.

-Your mom's a wild card.
-Oh, she's crazy.

-Let's go!
-[imitates turntable
scratching]

-What was that?
-[laughing]

The wheels are off the wagon,
ladies and gentlemen.

Kevin and Suzette
opened the Heifer,

and it was
lightning in a bottle.

Now their son took over,

and it's just taken off
like a rocket.

They are a family
that brings good food
and good people together.

We've got two Classics
for you guys.

Great atmosphere, good vibe,
and that burger, super good.

[man] I got a Pueblo Farmer.

[customer]
Oh, I love The Pueblo Farmer.

Pueblo chilies,
homemade guacamole,

and I'm a sucker
for Pepper Jack cheese.

And what are we making next?

Guacamole for our
Pueblo Farmer burger.

-[Guy] Okay.
-[Suzette] First,
yummy avocados,

lime juice, chopped jalapeños,

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

[Suzette] And now
we're gonna mash it.

Just get right after it.

-[Suzette] We're gonna
make your burger.
-Okay, fantastic.

[Suzette] Put some seasoning
on that Pepper Jack cheese.

Guacamole,
roasted Pueblo chilies.

There you go, Guy.

-Well, I imagine we're both
gonna have a bite of it again.
-[laughs]

I love it. Your guacamole,
very nice, very fresh.

You can't beat the chilies.

Nice little melt
of the Pepper Jack.
Really dynamite.

[man] I have a Pueblo Farmer.

It's the perfect level
of spice. Scrumdiddlyumptious.

How many different burgers
are on the menu?

We have seven, so we do,
like, six regulars,

and then we have
a Burger of the Week.

Burger of the Week, usually,
it sticks around for a month,
though,

'cause it's just
a fan favorite.

They do anything from
a Red, White and Blue
to The Campfire.

I got The Campfire,
the Burger of the Week,
the veggie burger.

There's three different
protein options.

They have grass-fed beef,
they also have a turkey
burger,

as well as the veggie burger.

The turkey burger
is my favorite.

-[Kevin] Gobble Gobble.
-With hot, fresh pineapple
and a sweet sauce.

A little bit of savory,
a little bit of sweet,
really good.

-What's this one?
-[Kevin] Our Gobble Gobble
turkey burger.

We're gonna throw our turkey
right on to the grill.

Give it a nice little pat.

Our pineapple ring
right on top of that.

Teriyaki sauce on top.
Toasted sesame seed bun.

Gobble Gobble for you.

The teriyaki sauce kind of
caramelize on the pineapple.

It gets, like, candied.

And then
with the turkey burger,
it just pairs really well.

I love just how
sweet and tangy it is.

It's just a good
sweet and salty burger.

These, by the way, the fries,
I still remember the fries.

Those fries are gangster.

[happily] Oh!

-[laughs]
-The fries are the bomb.

I have a B&B
for Triple-D Nation.

[Guy] So what's happening?
Give me the update,

besides Mom being gone.

I actually got to open up
my own Skirted Heifer.

-[Guy] So,
you opened up your own.
-[Kevin] Yeah.

Then bought them
out of theirs.

And they're
downtown locations.

We've really kept
all our processes, our food,

pretty much the exact same.

When you watch your parents
doing it right,

you don't need to go
and reinvent the wheel.

-You're awesome.
-Thanks, Guy.

Keep an eye on this one.

-Congratulations, man.
I'm super happy for ya.
-Thank you.

-When I grow up,
I wanna be like him.
-[laughing]

[Guy] Coming up,
in San Antonio, Texas,

an empanada shop
breaking the rules...

-No, no, no, no.
-No, no, no, no, no.

...and gettin' it right.

Mmm. Good,
excellent, fantastic.

So, I'm here on the west side
of San Antonio, Texas,

and you are gonna
love this story.

Two immigrants,
husband and wife team
from Argentina,

decide to open
an empanada restaurant.

Now when I was there in 2018,

they had just
opened their doors

after being in
the food truck business.

And just a few
short years later,

they already are
busting at the seams.

You know who
I'm talking about?

Exactly, Fat Tummy.

Traditional beef empanada.

I'm from Argentina,
and Fat Tummy is
my place to go.

[Norah] Beef milanesa sandwich
with fries.

I saw Fat Tummy on Guy's show
and we had to come try it out.

It was better than
what we expected.

[server] Pineapple and guava
empanada.

You're always gonna
get something fresh

and something
that's delicious.

[Guy] That combo is served up
by this combo.

Husband and wife team,
Gustavo Plache
and Norah Saleh,

who refused to give up
on making empanadas

a mainstay around here.

You started in a restaurant,
you went to the trailer,

-and now you're
back to a restaurant.
-Yes, sir.

So, for somebody's
first visit here,

-what should they try?
-[Norah] Spicy chicken.

[Gustavo] The spicy chicken,
ready.

Those flavors come together
just perfectly,

and the dough is always fresh.

-So, we're gonna make
the savory empanada dough?
-Yes.

-Flour.
-Water, okay, and some salt.

-[Gustavo] Yes.
-[Guy] Milk.

-[Gustavo] Water, egg.
-And who taught you
this recipe?

-My grandmother.
-[Guy] So, we'll mix this.

-How long do we let it rest?
-Forty-five minutes.

And then, chh!

-Everybody knows what...
[grunts sharply] ...means.
-[laughs]

[Guy] Start to sheet it out.

-That's a big empanada.
Not a little empanada.
-Yeah.

-No, no, no, no.
-No, no, no, no, no.

-Next, we're gonna
make the spicy chicken?
-The spicy chicken.

Oil, onion,
green and red pepper.

-[Guy] Little salt.
-Paprika, garlic, basil.

Basil, okay.

-[Gustavo] Oregano.
-[Guy] Black pepper.

[Gustavo speaks]

-Boiled chicken breast.
Do you chop up?
-Yeah.

-Mix.
-Tomato sauce,
chipotle, and adobo.

When you say, "spicy chicken,"
you mean spicy chicken.

-All right,
so we let that cook...
-[Gustavo] For 20-25 minutes.

-[Guy] Okay. Now,
this is a special press.
-[Gustavo] Yes.

-[Guy] Just a little water
to seal it.
-[Gustavo] Exactly.

-Now the spicy chicken?
-The spicy chicken.

That's a lot of empanada.

Let me see this thing.

[laughs]

So heavy. That's an empanada.

-[Gustavo] Egg.
-[Guy] Little bit of egg.
How long they bake?

-Four minutes.
-[Guy] Four minutes.

Look at the juice just
running out of this thing.

Not overly spicy.

For anybody that
hasn't had an empanada,

this is where
they need to start. Hmm!

[server] Spicy chicken.

We get a lot of people
and they start ordering
spicy chicken

'cause Guy liked it.

How many empanadas
do you make a week?

[Gustavo] Five, 600 per week.

-Five or 600 a week?
-Mmm-hmm.

Guess what? It's gonna change.

Empanada chicken and spinach
with cheese.

Since Guy came last time,
we got really busy,

so we had to expand
a little bit.

[server] Milanesa sandwich.

We added
Argentinean sandwiches.

[Gustavo] Lomito sandwich.

I'm so happy that now they are
adding some sandwiches,

-like the choripán.
-[server] Choripán sandwich.

They make their own sausage.
It's got a good flavor to it.

[Norah] We ground
our meat together,
then we season it.

And then we stuff it
in a natural casing.

Once the sausage is done,

we bake it for five minutes.

Then, we take it
out of the oven,

we slice it in half,

and then we cook it
for five more minutes.

And serve it with a side of
our chimichurri sauce.

[Gustavo] Chorizo.

House-made sausage,
made fresh every day.

It's super delicious.

Not too spicy. Loved it.

It is just incredible.

-Two alfajores.
-The sandwich they've added
and the cookies,

and always adding new things,
which are always good.

[Norah] Alfajore.

It's a cookie sandwich.

Caramel-filled,
quite unique and delicious.

[Norah] Start with the butter,
powdered sugar,

and then we're gonna mix it.

Vanilla extract with
a little bit of lemon zest.

We add the egg yolks
and then we mix it.

And now the dry ingredients.

Flour, baking powder,
baking soda, cornstarch.

And we're gonna
just roll it out

to make our cookies.

Butter, put it on our
baking sheet.

Our cutter, very easy.

We just put these cookies
in the oven for five to six
minutes.

Now, we're ready to build
the alfajores with
dulce de leche.

It's caramel.
It's made especially
with condensed milk.

And we're gonna coat 'em
with coconut.

Alfajore.

I had never had
anything like it before.

It was very crumbly,
and the dulce de leche
was really good.

It'll satisfy any sweet tooth.

-How many different empanadas
do you make?
-Ten.

-[Guy] How many are sweet?
-Three sweet.

The guava empanadas.

[Guy] A little bit smaller,
and the dough is a little
bit sweeter.

-Exactly.
-[Guy] Guava based. I gotcha.

-Now the cream cheese?
-Cream cheese.

-[Guy] And we
mash it together.
-[Gustavo] Yes.

What he's gonna do with this
empanada is gonna be dynamite.

I love these presses.
Im-pressed.

-A little bit of egg wash?
-[Gustavo] Yes, and sugar.

-We bake it five minutes?
-No, this two minutes.

-[Guy] A little sugar?
-[Gustavo] Yeah.

That's my jam right there.
Savory sweet.

That's an adult
jelly-filled doughnut.

-This with some coffee.
-Yeah.

I have two
traditional empanadas.

I think that at the core
of making a good empanada
is love.

It's how I think
they've been so successful.

Good, excellent, fantastic.

It doesn't get
any better than that.

Up next in Gilbert, Arizona.

Grandpa Pizza
ready for pickup.

[Guy] The perfect pairing.

[Sal] Spaghetti meatball for
Triple-D Nation.

I love pasta. I love pizza.

-Nice job, man.
-Thank you.

Godmother sandwich for Guy.

So I'm here
in Gilbert, Arizona,

about 30 miles from Phoenix,
and I love coming down here.

There's great food,
really cool people,

like the story of this place.

Let's see, the dude is
from Sicily, Italy.

He moves to New York,
meets his wife, has a family,

and then they all move here
to Gilbert

to open a pizza joint.

That was back in 2014.

Today, they're putting down
even more pies and pasta

at a new joint
that's twice the size.

That's right,
this is Sal's Gilbert Pizza.

Spaghetti meatball
ready for pickup.

I've eaten New York pizzas
and his is as good
as I've ever had.

[Sal] Lasagna pizza ready.

He has the most amazing
pizza in town.

I was here last time
when Guy was here, yes.

Old school, real deal,
New York style pizza.

-[female customer]
This is the spot.
-No question?

No question.
Guy puts Sal's on the map.

[Guy] But Sal Cuffaro's map
didn't start here.

It actually began in Sicily.

Now, of course,
he and his family

have made the Southwest
and this restaurant home base.

-What was the name of the
pizzeria before this pizzeria?
-Gilbert Pizza.

-So you just put
"Sal" on the front?
-[Sal] Yes.

Baked ziti pizza.

Everybody that comes in
wants to eat what Guy had,

the baked ziti pizza.
That's, like, the favorite.

We gotta make
baked ziti pizza.

[sings in Italian accent]
♪♪ Baked ziti pizz
Baked ziti pizza, bake♪

[imitates
turntable scratching]

-[in normal voice]
What are we gonna make, ziti?
-Oh, yeah.

-Let's put the pasta
in the water first, all right?
-[Guy] Okay.

Then we'll put
some marinara sauce,

cream, seasoning,
salt and pepper,

grated Parmesan cheese,
parsley.

-[Guy] Okay.
-[Sal] The pasta is ready
to go in.

-What are we gonna make?
-Baked ziti pizza.

That's right. We're gonna
parbake the pizza dough.

Otherwise, 'cause if we put
that hot,

-it would cook right through
the pizza dough.
-[Sal] Yes.

Okay. We gotta put some
whole milk mozzarella.

We're gonna put the pasta now.

-Little more mozzarella,
a little more grated Parmesan.
-[Guy] Okay.

-[Sal] Put it
back in the oven.
-It's ready to go.

-[whistles]
-[Sal] There you go.

-Nice baked ziti pizza.
-[in Italian accent]
Nice baked ziti pizza.

Mmm!

[in normal voice]
I love pasta. I love pizza.

If I could come in
and get this,

I'd be here two or three times
a week. Mmm!

-Nice job, man.
-Thank you.

[customer] You got
the best of both worlds.

You got your pasta
and your pizza

all wrapped into one.

The baked ziti pizza
is one of the bestseller.

Next thing is
spaghetti meatball.

Spaghetti and meatball pizza,
you have lasagna pizza.

My favorite pizza is
the Grandpa Pizza.

Grandpa Pizza
ready for pickup.

Fresh basil and the thin crust
that kind of crackles.

It's just wonderful.

Right now we're gonna make
Grandpa Pizza.

We're gonna start it
with our Grandma sauce.

Sauté some garlic,
get a little color.

Add the garlic to the sauce.

Salt, pepper, basil.

That's it.

So, we're gonna start
stretching this dough.

Fresh mozzarella.

We're gonna top
with Grandma sauce.

Pecorino Romano seasoning,
drizzle with extra virgin
olive oil.

Seven minutes, about 450.

Put a little fresh basil,
more extra virgin olive oil.

That's a Grandpa Pizza.

All righty, I got this
Grandpa Pizza for you guys.

It's a true thin style crust,
almost like a Neapolitan.

[customer 1]
It's the right blend
of sauce and spices

and the right amount
of cheese.

And that got me.
Grandpa got me.

[Sal] Chicken Marsala
pizza ready.

He does have quite a few
different selections of pizza.

[customer 2] My favorite is
the chicken Marsala pizza.

That's a whole meal
right in one bite.

-You wanna make another pizza?
-Yeah, what do you wanna make?

-I don't know.
-Chicken Marsala.

Chicken Marsala.

[happily] Oh, okay.

[chuckling]

Creamy, get a little bit
of that Marsala.

This is a pizza
that eats like a dinner.

[Sal] Penne Paesano
ready for pick up.

After Triple D,
this place exploded.

[customer 1]
We couldn't even get
a seat in the house.

We had to do
takeout sometimes.

After Triple D,
business probably double.

We expand,
almost double the size.

Penne Paesano
ready for pickup.

[customer 2]
He has more than just pizza.

You can come here probably
for two weeks straight

and not eat the same meal.

Godmother sandwich for Guy.

The Godmother sandwich,
the sauce on it,

it's magnificent.

First step,
got a chicken breast.

We're gonna dredge
in seasoned flour, eggs.

Season with salt
and black pepper,

grated cheese and parsley.

We have a seasoned breadcrumb,
and now we're ready
for frying.

About four minutes.

Next, we'll make
the vodka sauce.

We're gonna sauté
some yellow onions.

Tomato sauce, cream,
salt, black pepper,

Pecorino Romano, parsley.

Now we're gonna assemble
the Godmother sandwich.

Put vodka sauce, the chicken,

more vodka sauce,
mozzarella cheese.

We'll put it in the oven,
let it melt it.

We use a garlic bread.

A little side vodka sauce,

and this is
the Godmother sandwich.

I got the Godmother sandwich.

A toasted garlic bread
as the sandwich face
is phenomenal.

And then you've got
the homemade vodka sauce

with the melted cheese
on the chicken.

-You can't beat it.
-You guys enjoy.

Sal's Gilbert Pizza
is like Italy in the desert.

I know everybody in Italy
thinks you're crazy.

I think you're crazy too.

-I like crazy people.
-[laughs]

Nice job, Sal.

All right, you guys,
we got a big dine-in order.

I need a large baked ziti
pizza for Guy.

One fry for me.

[Sal] Make good for him.

So, that's it
for this road trip.

-[Kevin] Dropping turkey.
-[Sal] Godmother sandwich
ready for pickup.

-Choripán sandwich
for Triple-D Nation.
-Looks very good.

But there are
so many more stories

and successes to celebrate.

Hello, welcome.

Pueblo Farmer
with an extra patty.

Is there anything else
I can grab for you guys
at all?

You guys enjoy.

Next time on Triple-D Nation.

Next, we are going to do
Bloody Mary Sauce.

[whispers] What are you
looking at?

-You.
-[laughs]

What do you wanna make next?

Um, ketchup.

Where are you going
when I'm talking to you?