All language subtitles for Diners.Drive-Ins.and.Dives.S50E06.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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

looking for America's greatest
diners, drive-ins and dives.

This trip...

I'm excited!

...we're bringing the meat...

It's right at the corner of
delicious and fantastic.

...heat...

Dude, you're lit up.

...and some big eats.

Thai tea taste.

-Thai tea taste.
-A triple "T" on Triple D.

We've got real-deal Mexican
in Montana...

This is a flavor bomb,
without question.

You bet.

...an amazing Asian
experience in Minneapolis...

I'm a-Hmong the finest.

...and a Columbus, Ohio,
sandwich shop...

They're getting a 5-star meal
on wax paper out a window.

...putting cheesesteaks
on the culinary map.

They need to name a street
in Flavortown after that.

That's all right here
right now

on Diners,
Drive-ins and Dives.

All right, son, you hungry?

Dad, I'm always hungry.

All right, buddy.
Big surprise.

Time for some cheesesteaks.

-Yes, I love
Philly cheesesteaks--
-No, no, no, no--

-Dah, dah, dah, dah--
Don't say that.
-What? What?

Just say "Columbus."
We're in Columbus, Ohio.

This chef is very
particular about it.

He says you get those kind
of cheesesteaks in Philly.

Here, you get
Columbus cheesesteaks.

-You got it?
-Okay, I won't say it.

Don't mess it up.
This Wario's Beef and Pork.

Steaks are ready for cheese.

Came to Wario's,
was mind-blown.

[man 2]
It's kind of like somebody
made your favorite sandwich

with like the best
ingredients imaginable.

Firing bread for
cold cuts and chicken.

The culture, the passion,
everything is just A1 here.

[Guy] Because owner
Stephan Madias

put his fine-dining
background to work

when he opened up this spot
featuring a meaty mashup.

Why do I see beef and pork?

I've never heard
of a pork cheesesteak.

We wanted to pay homage

to a lot of those Jersey
and East Coast style shops.

I'm a butcher by trade--

Sorry. What else?

-Uh...
-Cat juggling?

If you put some in my hands,
I'll try.

The number one selling item
on the menu?

[Stephan]
We have two cheesesteaks.

We have a standard,
and we have the Wario's Way.

Oh, you know I want it
the Wario's way.

You're gonna get it that way.

That's what you're getting.

I know a good steak sandwich
when I see one,

and this is the best.

Two different cheeses.

The bread's a homemade recipe.

This is what we're gonna make.

[Stephan] Yes, sir. It's like
the foundation of a house.

We've got to start it strong.

-100%.
-I dig it.

[Stephan] Olive oil, water,
yeast, semolina flour,

bread flour, sugar and salt.

We will begin mixing
for five minutes.

Turn it on the second speed
for another five minutes,

rest it for five,

and mix it for 30 seconds.

It'll proof for about an hour,

and then we're ready to
portion and roll.

It's this little technique
where it's rolling the dough
into itself

and form the outside skin

and be nice and light
and airy on the inside.

[Stephan] Roll this bad boy
in some seeds.

Once it starts
to bloom up a little bit,

we'll just give it
a little slice.

-Yes, sir.
-Then it does 12 to 18 hours.

When it comes out,
how long is it going to bake?

15 minutes, 375.

-[Guy] Okay.
-Now we're gonna
make our house cheese sauce.

-All right, let's do it.
-We'll start with milk.

Four-year aged cheddar.

-Now, in the Monterey.
-Sheep's milk pecorino.

[Guy] Ooh. Salt.

[Stephan] Onion powder,
garlic powder...

-Mustard.
-Black pepper.

[Stephan] And our binder
is sodium citrate.

Hit it with
the immersion blender

to really make sure it
all comes together.

Time for Wario sauce.

Super-caramelized onions,
roasted garlic,

pepper, salt,
lemon zest, lemon juice.

Blend this down to a paste.

[Guy]
And then in with the mayo.

[Stephan] Yes, sir.

Nice and smooth.

Mmm. Delicious.

Those caramelized onions
are money in there.

That's just
what I was gonna say.

All right, cheesesteak it is.

We've got our rib eye
right on the flattop.

Salt and pepper.

Toast only
the bottom of the bun.

Yes.

[Stephan]
Flip this bad boy over.

A first chop, just to
spread this out a little bit.

My bread's
nice and toasted now.

Why do I feel like
I'm getting a masterclass
in cheesesteak?

[Stephan] Three slices of
Cooper sharp,

two slices of
unsmoked provolone,

a little bit of water
to get some steam going.

[Hunter] Cheese sauce.

Cheese side down.
Cheese on cheese.

A kiss of Whiz on top

and some of
our caramelized onions.

We've got our Wario sauce.

And that's a cheesesteak,
my man.

[Guy] I'd bathe
in the cheese sauce.

It's so good.

[Guy] It is another dimension.

The bread is great.

[Guy] Everything
from making the roll yourself

to making the cheese sauce,

it's a study in awareness
of great cheesesteak-ery.

The Wario sauce is spot-on.

They're getting a 5-star meal
on wax paper out a window.

-Thank you.
-Fantastic.

-Money.
-This man is dangerous.

I got your Wario's Way
with Wario sauce.

-Thanks, buddy. We'll see ya.
-Enjoy.

The Wario sauce is great.

And then you've got the steak,
which is so good.

[man]
And the fresh cheese sauce,

you could really tell.
Delicious.

[Guy]
Anthony and Gary Carano,

they own a small little,
uh, casino group

throughout all of Las Vegas
and the world.

Caesars Palace.

Caesars Palace?

Tell me what you think
about that cheesesteak.

I'm a bread guy,
and this bread, it's awesome.

I've got ten people in line.

-[Guy] I was born in Columbus.
-Yeah, we know that.

He's told me, like,
nine times now I've heard it.

I'm excited!

We are right downtown
Columbus by the arena.

Any time of day,
you can see there's probably

fifteen, twenty people
waiting to put in an order.

One pork, swinging.

Have you had
the pork and broccoli rabe?

It's literally
been my craving weekly.

[man] The broccoli on it
really does make it

something wildly different
than a normal pork sandwich.

We're gonna start by making
our cure for our pork.

Let's see it.

Sugar, salt, garlic--

-[Guy] Chili flake.
-Rosemary,
toasted fennel seeds...

[Guy] And a little zest.

Rub this down
and dry-brine it for how long?

[Stephan] Six to eight hours.

So we've got our pork.

It's ready for
the reserve pork jus

and to go into the oven,
225 no longer than 12 hours.

And we're going to strain
this bad boy.

Is this pulled or sliced?

-[Stephan] It's whisked.
-You're freaking me out.

Fantastic. All right,
broccoli rabe.

-[Hunter] Let's do it.
-Very salty water.

We're gonna blanch this.

A little bit of garlic.

Red pepper flakes, salt,
zest, lemon juice,

and some clover honey.

Are you gonna drop that
broccoli rabe on there hot?

-Yes, sir.
-The last thing we do
is build it?

Yes, sir. We've got some nice
sharp provolone cheese.

Ow!

[film crew laughing]

Got ya.

We got pork here
and our rabe.

Our jus.

Roasted pork sandwich,
big man.

[Guy] I don't want this
to come out the wrong way.

The cheesesteak is

some of the best cheesesteaks
I've ever had on Triple D.

That sandwich,

they need to name a street
in Flavortown after that.

That sharp provolone,

that cheese in there...

[Guy] This is another level.

It's right at the corner of
delicious and fantastic.

Thank you.

Here's your roasted pork
with broccoli rabe.

The pulled pork's herbaceous.

The broccoli on that
heightens the flavors.

Dropping falafel.

I could not say enough about
how terrific this place is.

[Guy] Great ingredients,
awesome technique...

Classy and trashy.

That's what I would call it.

Come to Flavortown,

right at the corner of
classy and trashy,

you'll find this sandwich.

[Stephan chuckling]

[Guy] Up next,
it's a Triple D first

with Hmong cuisine
in Minneapolis...

You're a great ambassador,
my friend.

...at a spot putting
a Thai take on pancakes...

That's a gold star.

...and a whole-new spin
on crispy chicken.

There are fights
at the dinner table for that.

So I'm here
in South Minneapolis

in the Lyn-Lake neighborhood,
and you know what?

That place right there,

Bryant-Lake Bowl,
shot that back in 2008.

You know, it's so crazy
when you think about

all the different joints
we visit on Triple D.

Almost every ethnicity
of food,

except this one.

I don't believe we've ever
shot a Hmong restaurant.

You ready?
This is Union Hmong Kitchen.

Hmong sausage up.

This place is rocking it.

They pull from all different
Southeast Asian cultures.

Whole fish ready to go.

[man] They're taking all that
knowledge and all that wisdom

from all these other countries
and making it their own.

[Guy] And decorated chef,
Yia Vang,

is the culinary curator
of those flavors

grown from his roots.

My nationality is Hmong,

the indigenous group
in Southeast Asia.

When my parents
came to America,

all they had was the food
that they carried with them.

This was their legacy.

I want to be able to
tell their story

through the food that we make.

[Guy] You're a great
ambassador, my friend.

What are we cooking?

[Yia] Thai tea pancake.

The pancakes, so, so yummy.

With chicharrones on it
and some butter.

[woman]
It's the only place, really,

that you can
find Thai tea pancakes

in the Twin Cities.

That's pretty unique.

Okay, let's get into it, Chef.

So we're gonna make
the Thai tea first.

-[Guy] Okay.
-So we got some allspice,

clove, star anise,
cinnamon, cardamom.

We let it toast.
While that's going on,

-get some water down here--
-And this is a tea

that is going to be
incorporated into the batter

to make the pancake?

[Yia] Yup. Thai tea mix here.

And then
all these toasted spice.

How long are we gonna
let that steep?

Fifteen, twenty minutes.

Then I actually strain it,

-and then I reduce it down
even, you know--
-Even further.

Yeah. You really want that
like Thai tea taste to it.

-You know?
-Thai tea taste.

-Thai tea taste.
-A triple "T"
on Triple D next.

[Yia] This is how we make
the Thai tea pancake.

Whip up some egg whites.

We have regular bread flour,
steamed bun flour,

cornstarch, baking soda,

baking powder, salt and MSG,
then some dry yeast.

We've got the peaks we needed.

-Oh, you're peaking right now?
-Just like in life.

[Yia] Next is the eggs,
melted butter,

and then a coconut milk
that's really thick.

Milk, tea concentrate.

-Look at this color, dude.
-Yeah.

[Yia] Fold in
the whites right here.

After this has a chance
to set up overnight...

We're gonna go
right into the hot griddle.

And what are
we dressing it with?

-Chicharron. That's--
-The old favorite
pancake topping.

So it starts
with pork skin, water.

[Guy]
Just gonna render it down.

Let it cool, dry it off
and cut it into pieces.

-Yup.
-Throw it on
the dehydrator overnight.

When we go to hot oil,
they'll fry.

[Yia] For about three minutes.

And then we sprinkle it with
our house cinnamon crunch rub.

-And the final is?
-The five-spice butter

that goes with the pancake,

and then
Mom's special chili sauce.

So we're done.

[Yia] Yeah,
just make the pancakes

and slather it on.

You're not serious
that this is a normal portion.

It is. Syrup right on top.

The five-spice butter there.

And top it with the
cinnamon crunch chicharron.

[crunching]

It's got this sweet note
with a silky texture

and the chew of a bao bun.

Here's the genius.

The tea is awesome,
but not overpowering.

It's not--
It's not stealing the show.

Of the world
of pancake people,

that's a gold star.

Delicious.

Thai tea pancake.

It's a little herbal.

I love that it's offset with
a savory flavor.

It's like
the perfect combination.

Have you ever
had Hmong food before?

-Yes.
-We're Hmong.

-So we've had--
-Yeah, we're all Hmong, so.

Yeah. We've had
a lot of, um--

I a-Hmong the finest.

And where does
this restaurant stack up?

This is one of
the really good ones.

-Real-deal?
-Yes, it is. Yeah.

Meeka Burger.

We believe that
every dish has a narrative.

You follow that narrative,

you get to the people
behind the food.

And my Mom and Dad,
they have a farm.

All their produce comes here.

A lot of our stuff in the
restaurant comes from them.

There's so many herbs
and spices.

Let's do this.
We'll try to eat this all,

and then we'll wake up
and then we come back,

we'll make some fried chicken.

It has the lemongrass sauce
on top, which is very good.

[Guy] See you in a bit.

You know, since you don't
have anything going on,

I felt it was kind of cool
you let us

-come hang out
with you for a bit.
-[film crew laughing]

You have no space
left on the wall over there

-for any more awards.
-Yeah.

Welcome back. Triple D
hanging out in Minneapolis.

Chef Yia, James Beard
award-winning chef

at Union Hmong Kitchen.

He's doing
traditional Hmong food,

then also doing some
variations to the menu.

Sticky spare ribs.

All of the flavors
are like way different

than what I've had.

Hilltribe chicken,
veggies and sticky rice.

[woman] Today I tried
the Hilltribe chicken.

It's amazing.

[woman 2]
You eat it with a little bit
of the sticky rice,

vegetables,
and then there's that oil

that you can kind of
dip it in.

It kicks it up another level.

There's this old-school way
of doing Hmong fried chicken.

We kind of came up
with a different method.

This is the marinade.

-Let's see it.
-Shallots, lemongrass, garlic,

ginger, fish sauce, oil, salt.

I jokingly say it looks
like a milkshake.

I mean, gosh,
this is a flavor bomb.

You just let it sit overnight.

What's our dredge?

We don't dredge it.

So we're gonna get
chicharron chicken skin?

[Yia] Yep. We parcook it
and we hold it overnight,

and then we drop it into the
fryer, three to five minutes.

Dig it. So what are we into?

Our LSD sauce.

Lemongrass scallion dressing.

That's what
I thought he meant.

[Yia] So we just get
some hot oil.

We gotta go fast here.
We got our lemongrass,

ginger, garlic.

Scallion goes last.

So you're infusing that oil.

-Strain it?
-We don't actually strain it.

-What else comes with this?
-Purple sticky rice.

So we put this black rice in--

The forbidden rice.

...with the white sweet rice,

and then you just
fill it up with water

and we let it sit overnight.

That little bit
of the black rice

-is gonna turn that
all purple?
-Yup.

-In we go?
-Yup. Put a little lid on

-and like ten minutes.
-And let it rock and roll.

Huh. While that's working,
get into the veg?

[Yia] We char the zucchini--

-Eggplant.
-And then we also have
some turnips

and some carrots.
Throw a little chili in there.

This is Mom's chili paste.

Yeah. Yeah, she makes that.
Yeah, yeah.

A little garlic,
fish sauce, maple syrup.

The old common
Hmong ingredient.

Well, Minnesota.

Lime juice, cilantro and mint.

-Toss it up.
-Okay.

[Guy] So as soon as
the rice is done,

pull the chicken
and we're good to go?

-Absolutely, yeah.
-A buffet.

So we start
with the purple sticky rice.

And I'll stand up
the chicken.

Hmong cucumber
with a little bit of that
Mom's hot sauce,

-a little bit of vinegar.
-Right.

Fermented mustard greens,
vegetables.

And then this is the sauce.

[Guy] I love sticky rice.

What I'm digging is the way
that chicken tore off there.

[Yia] You eat like
a Hmong kid, you know?

That's-- that's good.

Are you part Hmong?

[laughs]

[Guy] Entomb me
in the oil please.

I love the bitterness
of these greens.

But this chicken...

there are fights
at the dinner table for that.

Hilltribe crispy chicken.

The skin on the outside
was really crispy.

The sticky rice and the meat
just kind of all go together.

It's really fresh
and delicious. It's great.

Outranks just about
anything else I've ever had.

Had you had Hmong before?

-Yes. I am Hmong.
-Okay.

So how close is this to
what your grandma would make?

It's very close.

Dropping stir fried veggies.

[woman] He's just bringing
this whole-new ball game

to Minnesota.

And I feel like it's going
to spread from here.

The job that you're doing,
not just in Minneapolis,

now, the job that
you're doing, you know,

worldwide is amazing.

I can't believe that
it's taken us 15, 16 years

of Diners, Drive-ins and Dives
to find a Hmong restaurant.

That's next-level, man.

-Thanks a lot, brother.
-Congrats, man.

I appreciate you for coming.

[Guy] Coming up
in Missoula, Montana...

This is the yum-yum.

...a Mexican joint
cooking up classics...

This is just a really good
old-school taco-truck burrito.

...that are packing a punch.

"Slapped in the face
with flavor."

That's got to be a T-shirt
over here.

So I'm here
in Missoula, Montana,

with my favorite chef,
Chef Anthony Hoy Fong,

who leads up
the Knuckle Sandwich team.

What kind of food
are you expecting?

I mean, it's gotta be
big game meats, steakhouse.

Okay. Okay, good.
We're about 250 miles south

of the Canadian border.

What kind of food
wouldn't you expect?

I mean, we're so far
from the south.

It's got to be Latin,
Mexican--

-Mexican food. Great.
-Something like that. Yeah.

[Guy] So if it is Mexican
and it is Montana,

what would you call it?

It's gotta be
the Mexican Montana.

It's way better than that.

It's Mexican Moose.

Three tacos asada coming out.

People love Mexican Moose
because of the authenticity.

It's traditional Mexican foods
made from scratch.

Two sides of Grandma's salsa
coming out.

These guys are just 100%
a family restaurant.

[Guy] And it's all about
family recipes

cooked up by Santos Flores
and his mom, Mercedes.

Are you originally
from Missoula?

No, from Fresno, California.

-My family is the Oaxaca.
-Okay.

[Santos] I just wanted
a feel for home.

Carne burrito asada up.

I love
the carne asada burrito.

It is rice, beans,
meat, tortilla.

It's definitely the way to go.

We're gonna start off
with our rice.

-A little toast on the rice.
-Yup.

[Santos] Oil, rice.

We add our mixture
of our tomatoes

into a blender
with tomato paste,

garlic, onions, water.

Once that's blended, we're
gonna add our tomato bouillon.

That's the liquid
to rehydrate...

[Santos] The rice.
And we let that cook
for about 15 minutes.

Now we're gonna
make our beans.

We're gonna start off
by boiling them

and adding the salt to it.

Throw them in a pot
with some oil and onions...

-[Guy] And smash the beans up.
-That's it.

Okay. What are we into now?

Grandma's salsa
that we use chile de arbol in.

And it's just like
a very spicy...

-Okay.
-Tomatoes, garlic, salt.

We'll let that boil and then
we'll add our chile de arbol.

-[Guy] And we're gonna blend
all of this?
-Yes.

[Santos] Now we're gonna make
our Grandma's sauce.

Oil, and then
chile de arbol into this.

-A little bit of salt.
-[Guy] When it comes out,

-Chef Anthony, big spoonful.
-Can't wait.

-Right in the mouth.
-Can't wait. Love it.

-This is the yum-yum.
-Speaking my language.

I see.

[Anthony] Wow, there's
a lot of flavor in there.

The salty, the savory.

That, to me, is one of
the more flavorful salsas.

Not just the spiciness,
but like a floral note to it.

Dude, you're lit up.
That was hot.

[Santos] Now we're ready
to make our carne asada.

Let's see it, Chef.

Ground chuck, garlic salt,
seasoning salt.

We get our flour tortilla,
beans,

mozzarella cheese here,

rice, carne asada,
onions, tomatoes,

cilantro onto that,

sour cream,
red salsa for this guy.

Are we gonna put any of the
Grandma's salsa on this, Chef?

-If you guys want
the Grandma's salsa--
-[Guy] Come on!

-There you go.
-Huh?

-Can't wait.
-So we're gonna do
a little bit of lettuce

on top, to top that off.

And then we'll go ahead
and just roll this burrito.

It weighs about
a pound and a half.

-[Anthony] Hoo!
-[Santos chuckles]

Wow, the flavor of that rice

with the toast on it
and the tomatoes.

And I really like the grind
on the meat, too.

-And hot.
-And hot.

-That's got
a little spice in there.
-Very hot. Yeah.

Yeah. I have the sweat
coming through now.

Honestly, I've got to say...

the rice, dynamite.
Beans, nice and creamy.

But my favorite part of it
is, without question,

the Mama's salsa.

[Anthony] Mmm.
Simple ingredients,

but the way
each ingredient is treated...

-[Guy] Right?
-Man,
that really comes together.

This is just a really good
old-school taco-truck burrito.

[Santos]
Carne asada burrito supreme.

Definitely some of the best
refried beans I've ever had.

The meat itself
is seasoned very well.

-This is a flavor bomb,
without question.
-You bet.

[Guy] And what about
the environment?

I mean, it's kind of a funky
old rock and roll bar.

The vibe changes a lot here.

-Sometimes
there's salsa night--
-Not from...

-Right over here
on the dance floor. Yeah.
-The dance hall. Got it.

-Just checking.
-[Santos]
The bar's getting busy.

Let's get these orders going.

We have a country bar
that's tied into

a rock and roll kind of style
bar on this side.

-They've got their side.
You got your side.
-Correct.

[man] You can go dancing
over there and everything,

and then
you can come over here

and get a good meal.

Absolutely amazing.

Pork ribs and
the chili verde special.

Today I had the pork ribs
in verde sauce.

Chili verde is a green
tomatillo sauce.

One of my favorites,

you get that tortilla
with the beans, the rice.

Very delicious.

-Now?
-Short ribs
and the chile verde sauce.

-These are spare ribs?
-Yeah.

We go ahead
and just chop these up

in between the bones.

[Guy] We're gonna take these
and boil them.

[Santos] We add our garlic,
our onions and our salt.

So this is going to cook
for 45 minutes to an hour.

So just tender enough that the
meat will pull off the bone.

-Correct. Yep.
-Got it.

And what kind of sauce
goes with this?

Chile verde sauce.

And this is how your mom
made it back in the day?

Yes. Serrano peppers,
jalapeno and tomatillos.

After it's done boiling,
we'll bring those out

and put them
all into the blender

with a little bit of the broth
from the pork ribs.

Thyme, cloves.

Just a little bit of clove.

-Just a touch.
-Just a touch.

And then the pepper,
cumin, garlic.

We'll get that all blended up.

The pork ribs
are nice and boiled.

-[Guy]
Now we're gonna fry this?
-Yeah.

That's a fire.

So once those all brown up,
drop them in the sauce.

We're gonna go ahead
and plate that chile verde.

The side of the rice
and beans that we do.

Pork ribs right here,
all nice and saucy.

-Tortillas.
-It doesn't look hot.

It's like rib on a stick.

Oh, yeah, I like that acid
of the tomatillo.

[Guy] And the flavor
from the bone.

It's tender,
but at the same time,

-you've got
that crispy coating.
-Right?

And then it's rehydrated
in the chili verde.

[Guy] But you definitely
get some heat.

The only problem with that is

I could go through about
four pounds of those ribs.

Really delicious.

[server] You got the pork ribs
in salsa verde.

The green sauce
is extremely flavorful.

The ribs are
fall-off-the-bone.

You can tell it was fresh,
very spicy.

It's delicious.

You kind of get slapped in
the face with flavor.

"Slapped in the face
with flavor."

That's gotta be a T-shirt
over here.

Adding the onions
to the torta.

He's just crushing it.
Everyone's loving his food.

[Guy] These folks are getting
something up in Missoula

they haven't seen before.

Let's keep them coming.

Come on down
to the Mexican Moose.

So that's it for this edition

of Diners,
Drive-ins and Dives.

But don't you worry.

There's funky joints
all over this country.

And I'll be looking for you
next time on...

[all] Triple D!

[all cheering]

[imitating New Zealand accent]
And that's
your culinary update

with Chef Anthony.

[laughing]
I didn't know I was English.

-What's up with that?
-That's English?

-Yeah, I don't know
about you, but--
-It sounds the same to me.

-It sounds all the same.
Right.
-New Zealand English.

New Zealand English.