All language subtitles for Diners.Drive-Ins.and.Dives.S50E07.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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

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

This trip...

That is gorgeous.

...we're gathering flavor...

Give me two.

...from all over the globe.

I could just eat that
right now out of a shoe.

We've got Italian flair
in Montana.

We're showing off
at this point, folks.

A Caribbean mashup
in Minneapolis.

Not a combo that I thought
I was going to be getting.

And a legit Vietnamese spot
in Boston...

I look at the food,
my mouth starts to water.

...cooking up
new-to-me creations...

That's crazy.
I've never seen this.

...and the bomb banh mi.

Ah! Lights out.

That's all right here
right now

on Diners, Drive-ins
and Dives.

Yes, we are here, 20 minutes
out of downtown Boston,

right here on the edge of
Little Saigon and Savin Hill.

This has got story,
this has authenticity,

and you like
Vietnamese food, don't you?

Dad, come on. Of course I do.

Fantastic.
We've hit the jackpot.

This is Ba Le and Bakery.

Maya, spring roll.

Tried the food and it was
love at first bite.

Basil and cucumber.

This is the closest to Vietnam
that we can get in Boston.

And they've been around
for so many years.

1996, my sister
start in this business.

-She started it.
-And then I took over
in 2000.

And Jennifer Nguyen
is still serving up

a smorgasbord
of Far-East flavors.

I look at the food,
my mouth starts to water.

-Papaya salad.
-Tofu, yellow noodles.

Don't steal my food!
Don't steal my food!

-This, we call banh cuon. Yep.
-You make the rice paper?

Banh cuon are ready.

[woman] They put
the meat in the middle

and they roll it,

and they sauce
with the fish sauce.

It tastes very good.

-What are we gonna make?
-When I do banh cuon,

I put it inside.

It's oil,

-garlic.
-I'm so excited.

Hunter and I both are
Asian food fanatics.

-Ground pork.
-Just a little bit.

-[Guy] Jicama!
-Jicama.

Mushrooms, red onions
and some salt.

[Guy] MSG.

-Black pepper.
-Sugar.

I could just eat that
right now out of a shoe.

I got to make the fish sauce.

-Nuoc mam.
-So, nuoc mam is typically

the dipping sauce
you'd find with a spring roll.

The fish sauce,
water, sugar...

Just a touch. A little bit.

[Jennifer] Garlic, hot chili--

[Guy] Coconut vinegar.

-[wincing] Smooth.
-Whoo! Good morning!

Okay. What is this?
Rice flour?

Rice flour to make the skin.
Warm water.

-[Guy] Oil.
-Here, salt. MSG.

[Guy] That is so thin.

I don't understand how that's
gonna be made into anything.

Okay, so we pour
that right-- Okay.

-[Hunter] It's like a drum.
-It's like cloth.

[Jennifer] All ready.

[Guy] So you just take that
and get underneath?

That's crazy.

I've never seen this.

[Jennifer] See?

[Guy] And that's the mixture
of the pork and the mushrooms.

And this is the pork roll.

-Yep. Fried scallion.
-Fried shallots.

Take this one,
combine with this.

-Some basil, cucumber.
-[Guy] Bean sprout.

[exclaims] Outstanding.

It's like a spring roll,
but really moist.

A lot more texture
in the wrap.

[Guy] Once you build it
the correct way

with the pork,
with the banh cuon...

-[Hunter] The basil.
-Get a little bit of
the bean sprout,

a little cucumber.
You dip it in the nuoc mam,

it makes
the whole package deal.

The fish sauce, it's got
enough little kick in there

with the vinegar.

I would just drink that
by itself.

That is fantastic.

Lights out.

And a banh cuon.

[man] The rice flour
is nice and fluffy.

It's very popular.
And it's easy to eat.

The pork is kind of sweet,
kind of salty
at the same time.

This one, the beef stew.

A couple of my good buddies
from Camp Chef.

-Have you ever
had Vietnamese food?
-Yes, sir.

-What do you think?
-Fantastic. It's phenomenal.

-I have not.
-Never had a banh mi.

-Never had a banh mi.
-This is your first one?

I go out of the way to
come here for the banh mi.

Barbecue beef
sandwiches are ready.

[woman] One of my favorites,
the beef sandwich

with the onions,
carrots, cilantro.

The bread is homemade.
It's fresh every day.

It's really delicious.

We're here for
what she really does,

and that's the banh mi.

First, we've got to start
with the bread.

Look at the size of
this mixer.

A 50-pound bag of
high-gluten flour.

-S500.
-What is S500?

Dough conditioner.

See how much I know
about baking.

Sugar, polony, flour.
Makes the flavor.

And yeast, salt,

some water.

[Guy] How long are
we gonna mix this?

About 20 minutes.

And then we let it rest?

No, I go to the divider.

-That fast?
-Yeah.

[Hunter] Oh, wow.

[Guy] Look at her.

[Jennifer] They come
with the ball like this.

[Hunter] Look at that.
It keeps on popping them out.

It comes out like that.

We can make 600 baguettes
in about five hours.

-[Guy] Now we let it proof?
-Two hours.

-Put it in the oven
18 minutes.
-And this is done?

I mean, this is what makes
a great banh mi.

-You get that awesome crust.
-[Hunter] Mmm-hmm.

-Nice light and airy.
-Mmm!

This is the game changer.

You're amazing.

There's a poster that says

"A special thanks
to our troops.

Banh mi sandwich
and Vietnamese iced coffee
on the house."

-[Hunter] Yes!
-That makes me teary-eyed.

I'm gonna show you
how to marinade
the barbecue beef.

-Add some sugar.
-[Guy] Just a touch.

-Lemongrass--
-Ground up.

Oil, garlic, MSG,
oyster sauce,

-black pepper, salt--
-Food coloring.

How long are we gonna let
this marinate on the meat?

-Overnight.
-And then how do we cook it?

On the grill.

Now I go to make
the Vietnamese butter.

Some eggs.

Mayonnaise, a little bit.

And that's it.

-Aioli.
-Vietnamese butter.

-Okay, it's butter.
-Yeah.

Now I go to make
the barbecue sandwich.

Okay. I'm so excited.

-I put some butter.
-[Guy] The barbecue beef
that we did.

-Scallion.
-What's in the scallion?

-Just oil.
-Fish sauce.

[Jennifer] Some cucumber,
pickled carrots, daikon,

-jalapeno--
-A monster!

Cilantro.
The sandwich is ready.

This is what
I'm talking about.

So good. The barbecue beef
is a little sweet.

The jalapeno and the cucumber
and the cilantro offset it.

[Hunter] You get some of
that fish sauce in there.

[Guy] But the key
is the bread.

That crunchy texture on top,
mmm mmm!

Your filling ratio
to bread ratio is perfect.

You've been recognized
in Boston as making one of
the best banh mis,

and I understand why.
It's delicious.

All right, two barbecue beefs.

The beef is a little spicier,
and it's definitely

the pickled vegetables
that make the sandwich.

-What do you think?
-It's delicious, Guy.

[Jennifer speaking
foreign language]

This is the one and only
Mike Morris.

Mike's one of
our favorite producers,

who started with us
back in 2007.

-Yes.
-And he just came back
from Vietnam

with his wife, Jill.

-What do you think, buddy?
-I'll tell you--

Awesome. Thanks, Mike.

-[man] Cut.
-If you want to try
Vietnamese food,

this is the place to do it.

If he's saying
this is legit, it's legit.

Thank you.
I hope you enjoy it.

I'm gonna come back
and slowly eat my way
through the menu.

-[Hunter] Yes. You're amazing.
-Jennifer, you're the best.

-Thank you so much.
-Well done.

[Guy] Up next,
a spot spreading
island vibes in Minneapolis...

You got the flair.
You got the energy.

...with carnival treats
from Panama.

Outstanding.

A Caribbean spin on risotto.

There's so much flavor
going on here.

And a top-notch
taste of Jamaica.

That's some of the best
jerk marinade I've tried in

I don't know how long.

I have four children
and eight grandchildren.

You're so young.

Thank you.

If I eat more banh mi,
I'll look young?

-No.
-Um...

-No?
-That's gonna be a hard one.

So I'm here in
Minneapolis, Minnesota.

I love this town.
I'm telling you,

I've been coming here
for years for Triple D.

As a matter of fact,
some of the first Triple Ds

we ever shot were here.

I'm here in the North Loop,

and to see the way
the food scene has blown up

is mind-blowing.

If you would have told me
that I'm gonna find a joint

that's got a Panamanian chef
with Louisiana background

bringing all kinds of
flavors together,

I would say you're crazy.

Hey, crazy,
this is Guacaya Bistreaux.

Plating up octopus.

The food here
is very unique to Minneapolis.

Two empanadas ready.

So many different flavors
from different places
around the world.

It's bold, it's vibrant,

just like Pedro.

He is bigger than life, man.
and life's pretty big.

[Guy]
And life's pretty big for chef
and owner Pedro Wolcott.

You got the flare,
you got the energy.

I was born and raised
in Panama.

-Panama to where?
-Louisiana. New Orleans.

Did you always want
to be a cook?

Yes, especially
after New Orleans.

My wife and I, we decided to
bring the vibe to Minnesota.

Carne en Palitos up.

The steak skewers
are my favorite.

[man] Very tender,
and the bollo liso

is like a Panamanian
twist of an arepa.

-What does en palito mean?
-Beef and skewers.

-And what does this come with?
-Bollo liso.

Almost like a small tamal that
we eat in carnival season.

This is one of those dishes
that bring me back home.

It keeps me rooted in Panama.

We've got the big pot
and sirloin.

Trim it, cube it,

and we're gonna start
infusing all the flavors.

[Guy] Is that achiote oil?

Yes, it is. Sour orange,
orange juice, lemon juice.

A little sazon.

[Pedro] Pepper, salt,
a little bit of oil.

[Guy] This gets mixed up.

[Pedro] Pour our marinade
over our beef cubes.

[Guy] And we screw it up
with the onions?

Yep. And let it sit overnight.

Bollo liso. Cornmeal, water.

We use a little bit
of cotija cheese

-to give it a little
bit more--
-There's cheese in this?

[Pedro] Yes. Butter.
You got to have some
sort of fat in it.

We're just gonna let it rest.

For the bollo liso
that we use,

actually, leaves of
the sugarcane plants.

But because we don't have
sugarcane growing wild...

-There's not--
-There's not in Minnesota.

Did you look
by the railroad track?

All right, so we're gonna
wrap this up in foil.

[Pedro] Yep, and then boil 'em
about 30 minutes.

-What are we into?
-Chimichurri.

Parsley, cilantro--

-Just a touch.
-Heavy on the garlic,

pepper flakes.
Urfa biber peppers

give it a little smokiness.

Kind of like an ancho.

[Pedro] Salt,
apple cider vinegar--

-[Guy] ACV.
-It all comes together.

A little bit of oil.

This is our bollo liso.

Make little slices,
grab a little bit of butter,

put them on the grill.

We have our marinated
beef skewers.

We're gonna plate them up.

And then we grab
our bollo liso,

chimichurri that
we made earlier,

cotija cheese.
Shaping it up a little bit.

You got those
Panamanian tweezers

that you see going here.

Watermelon radishes,
micro cilantro,

pepper on top of that.

That's our Carne en Palitos.

This is a game we call
"feed the camera."

[cameraman barking]

The camera says, " Thumbs up."
That's good.

This is a lights-out dish.

I'm not kidding ya.
Between the achiote,

the sour orange, the sazon,
and grilled, fantastic.

I love the little onion
inside of it.

A little kiss
of the chimichurri

with a ton of big flavor.

I'm going to
go to Panama forever.

That just solidifies that
I'm making a trip.

I'll call you.
Maybe we'll go down together.

Outstanding.

Ready for plate-up.

The bollo liso
and the chimichurri,

put the little beef in there.

You can really
taste the magic.

I mean, it's
not just a meat kebab.

No. He also catered
our wedding last year.

Nice!

-Pollo asado, sir.
-Thank you.

So when you bring friends
for the first time,

how do you explain to them
what they're getting?

First, I say "good vibes."

I love it. It's welcoming.

Every bite, you can tell that
there was personal connection

with how he was plating it
and how you're gonna taste it.

The guy's a gangster.

Jerk chicken looks fire.

What are we doing next?

Don't tell me. Surprise me.

We'll be back hanging out
in Minneapolis.

Watch out for this guy.
Do you want to try some?

No. Okay, good.

Welcome back, Triple D
hanging out with Chef Pedro.

We're at Guacaya Bistreaux,
and the flavors, bro.

If this is any indication
of what the flavor is

from the glasses to the shirt,

he will start dancing
in a minute.

I know he will.

[Pedro] Jerk chicken.

[woman] I had the jerk chicken
and the extra veggies.

And then that creamy risotto
and a pop of sweet corn in it.

So good.

[Guy] So what
makes your jerk chicken

so much better
than the average?

It's all about
marinating overnight.

We start by
making our jerk marinade.

[Guy] A bunch of cilantro
on the stem.

-[Pedro] Thyme.
-A lot of green onion.

Shallot, ginger, garlic.
I love garlic.

If I could make a necklace
and become a vampire...

That got weird real quick.

Got real weird. [chuckles]

-Habanero, tamarind paste.
-A little wango tango.

A little something in there.
Dry rub that we make in house.

Worcestershire,
soy sauce, oil--

-[Buy] Blend this up.
-Crushed black pepper,

salt as well.

[Guy]
And that's all she wrote?

[Pedro]
It'll get nice and happy.

Nice and happy.

[Pedro] Does it overnight.

We're gonna
do our jerk barbecue.

Ketchup, tomato sauce,

apple cider, our molasses,
Worcestershire, vanilla syrup.

That's our little twist.

[Guy] Very similar to
the blackstrap molasses.

[Pedro] Liquid smoke,
smoked paprika,

garlic powder, onion powder,

jerk spice
that we make in house,

load of black pepper.

Remember that
marinade we made?

And then we're
going to cook this down.

And next, Panamanian risotto.

Yeah! A little oil, shallots.

Give them a little color
and whatnot.

Oh, we're gonna add in
whatnot.

-[Pedro] Our risotto.
-Toast that up a little bit.

Deglaze with the white wine.

[Pedro] Chicken stock.

-Chihuahua cheese.
-A little bit of cream.

-[Pedro] Roasted corn--
-...that was roasted
on the cob!

-Correct.
-Poblanos.

Delicious.

-We cook it about
three quarters of the way.
-Al dente,

-and then we're gonna
finish it. Got it.
-Yup.

[Pedro] Marinated chicken
and let it cook.

Our risotto, chicken stock
that we make in house.

And we just
want to warm it up,

and we're just gonna hit it
with a little bit of cream.

Traditionally, in Jamaica,

you have callaloo with our
greens that go on top of it.

Bacon, a little oil,
shallots, red bell peppers,
some kale.

This is all gonna cook down.

[Guy]
All right, flip that chicken.

Mouth is starting to...

[Pedro] Hit it with some of
this barbecue and glaze it.

Here we have our risotto,

Panamanian jerk chicken.

Not a combo that I thought
I was gonna be getting.

[Pedro] Callaloo,
do a little pile right there.

One of my favorite
culinary words, "pile."

Finish it with a little bit
of Korean pepper flake.

[Guy] Beautiful plate.

Delicious risotto.

There's so much flavor
going on here.

The roasted corn
and the poblano.

The callaloo,

which is really nice
and crunchy and bright.

But the chicken is so tender,
so moist.

That jerk spice
goes all the way through it.

That's some of the best
jerk marinade I've tried in...

I don't know how long.

Outstanding dish, bro.

The jerk chicken.
The jerk chicken
has a nice little heat

towards the finish,
nice and sweet.

And the veg is kind of like
just crisp it up.

Some nice roasty toasty notes
from the poblanos, too.

It's just elevated.

[Guy] On a bridge
by the railroad track...

On the right side
of the railroad track.

[Guy] Well, it just depends
on which way you're facing.

-Either way you're facing...
-Yeah.

-It's the right side.
-The right side. Okay.

Be here or be square, man.

We want to just be ourselves,

do something out of the box
and play with flavors.

-You should play with flavors.
-[chuckles]

Well done, Chef.
Give me two.

[speaks in foreign language]

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

You can come
in your cowboy hat.

...rounding up
gourmet meatballs...

It's delicious.

...and octopus
layered with flavor.

It just keeps unfolding,
like chapters in a book.

You're unstoppable.

So I'm here in the Rose Park
district of Missoula, Italy,

and I'm gonna take you
to a restaurant
that you'd expect.

I mean, scratch-making
the pastas,

basically scratch-making
the entire menu.

They bake their bread
in the basement

and they sell it
to the local stores.

I mean, they're doing
everything you would expect

from an awesome
Italian restaurant.

This is Florabella.

Oh, wait a second.
Did I say Missoula, Italy?

No, no.
I meant Missoula, Montana.

We're in Montana, folks!
Check it out.

Mafaldini, table 40.

You can just tell
with every dish

there is a touch that
you don't get
at other Italian restaurants.

We have the Italian sub here.

This is a great
date-night restaurant.

They have fantastic
scratch pasta.

[Guy]
And that fine Italian feel

comes from
Chef Ben Burda's experience

in high-end kitchens.

But he also
grew up in Montana,

and he knows his audience.

When we opened, initially,
it was a little too fancy.

People wanted comfort
and they wanted approachable.

So we pivoted to rustic
country style Italian.

Things like handmade pasta
every day and meatballs.

Italian meatball sub.

The meatball sub
is one of my favorite things.

I love the lamb meat
with the sauce and the cheese.

We're gonna make baguettes for
our lamb meatball sandwich.

During 2020,
cultured a sourdough.

-Love it.
-Our water,
two different flours,

hard red winter wheat
and malted
hard red winter wheat.

We'll mix it, add kosher salt
and mix it again.

Proof for an hour,
hour and a half,

-and then we'll portion.
-Beautiful.

[Ben] And let it rest
for 30 minutes.

Then we'll shape.

Let it proof overnight.

-Chill it.
-Yup.

And score it. This is going to
bake at 450 for 15 minutes.

How many loaves
in an area this big?

Twenty-five.

Okay, good. That's about
the size of the Camaro.

I'm gonna just need
to be able to get those to go.

All right. Meatballs.
Pork shoulder here,

lamb leg here,
and some pancetta.

That's my amount of
pancetta right there.

Yeah. Course grind one time.

We're gonna mix together
everything we've got here.

Fennel, some oregano,
salt here--

-Italian parsley.
-MSG, chili flakes.

Mix this up here
and put that over the top.

We're gonna make a panade.
Fish sauce.

The old famous Italian
fish sauce meatball recipe.

[Ben] Milk, egg, ricotta,
a little sofrito here,

garlic confit and breadcrumbs.

Gonna mix all this together.

Shape these. Bake these
in the combi oven.

Just a little bit of steam
for 30 minutes, 350.

-Meatballs are done.
-Now we're gonna
make pomodoro sauce.

San Marzanos, salt and sugar,

some fresh basil.

Let this simmer a little bit

-and then hit it with
the immersion blender.
-Yep.

Let these continue to
render down
and cook a little bit more,

and then we'll be off
to the races.

We're gonna put together
a little sammy for you.

[Guy] That is gorgeous.

[Ben] I'll fill it up with
these lamb meatballs.

Pickled Fresnos on here.

Fontina and Parmesan.

And if that's just not enough,
how about some burrata?

Throw this in our pizza oven
at 550 degrees
for a couple minutes.

-[Guy] The molten lava.
-Tear a little basil.

Are we cutting
that thing in half?

[Ben] This is a
fork-and-knife dish for sure.

It's delicious.

The lamb is what
elevates the meatball.

It's a really nice, light,
flavorful meatball.

Mmm!

The bread will save anything.

The ricotta, which is always
one of my favorites.

Don't get fooled with thinking
it's just a lamb meatball.

It's such big flavor.

Our meatball sub for you,
Madeline.

When you bite into it,
it's so tender.

This is phenomenal.
It ties together really well.

It's pretty flavorful.

Meatball goin' in the oven.

They've done
a really good job.

[Guy] Not too high-end that
it's not approachable, though.

You can come
in your cowboy hat.

I come in here when I've
just gotten off the river.

It feels like a local joint,
but it's upscale.

This the food that
you would expect in Missouri?

No, it is not.

Octopus, table 30.

The octopus is
an absolute must-have

with the 'nduja
and the chickpeas.

Fantastic.

We've got little octopus.

This actually gets to us
already cleaned up.

We're gonna braise this.

We're gonna do
in a pressure cooker though.

Just some water.

Red wine, Italian, of course.

Garlic, lemon zest,
shallots, salt and thyme.

We're gonna cook it,

pull this out after
it's nice and tender

and let it cool.

Portion it.

We're gonna serve it on
'nduja and cannellini beans.

So, the guy
that grew up in Montana

is gonna make 'nduja?

[Ben] Some dried chili here,

-garlic confit,
Calabrian chilies.
-One of my faves.

Paprika and chili,
Calabrian chili oil--

-[Guy] And some salt.
-Mix this up.

We got some ground pork here.

After it's rested
for two days,

cook them off on the char
grill for about five minutes.

How much can we get in
an area that big?

Enough to fit
in the trunk of the car?

Glove box. Glove box.

Come on, buddy.

Not everything's in the trunk.

[Ben] Crumble them up,
and that's going to go
into the beans.

I love that we're going
from dry beans.

[Ben] Cannellini beans,
chickpeas.

-Let them soak overnight
and then we'll cook them?
-Yup.

[Ben]
So we've got those chickpeas
and cannellini beans here.

Gremolata, white wine,
our nduja, sofrito here,

fresh parsley,
roasted red peppers,
lemon juice,

a little bit of salt.

Cook this
for about a half hour.

[Guy] That's a meal in itself.

We're gonna make some
Parmesan brodo.

Every Italian family will save
that rind of the Parmesan.

Now it'll soak in the water
to make this brodo.

Basically cheese water broth.

And we're gonna let that
simmer for about an hour,

and then we're gonna strain
all those rinds out.

Fortify it with thyme,
the garlic, shallots
and a little bit of salt.

-I like the way you roll.
-Fry up this octopus here.

Italian olive oil.

Braised octopus dredged
in a little cornstarch
and rice flour.

-[Guy]
Put a little crust on this.
-Cannellini beans here.

Octopus,
Parmesan brodo reduced,

Italian olive oil,
chive and parsley oil.

We're showing off
at this point, folks.

[Ben] Just a little bit
of lemon on there.

Some gremolata.
And there's
our braised octopus.

Some of the most tender
octopus I've ever had
in the world.

Rice flour and corn starch
kind of pulls up
some of the sauce.

The brodo and
the cannellini chickpeas
are so flavorful.

The herbaceousness
of the gremolata,

it just keeps unfolding,
like chapters in a book.

-Well done, my friend.
-Thank you, Chef.

[Ben]
I got three octopus going in.

I'm always skeptical
to get seafood
this far from the ocean,

but this is delicious.

The 'nduja,
it's got this heat to it

that is just incredible.

The beans are great.
Keeps your taste buds
just guessing.

Italian grinder.

Everything they have
here is great.

You're not gonna leave
unsatisfied, that's for sure.

You're unstoppable.

All right, now,
let's get that in the trunk.

Was that a road trip or what?

But don't worry.

There's plenty more joints
all over this great country.

I'll be looking for you
next time on Triple D.

We also use spelt
in that as well.

-Same sourdough starter--
-How is that?

-The spelt?
-Yeah. How is it--

How is it spelt?

[film crew laughing]

-I've had a lot of coffee
this morning.
-Nice.