Original subtitles

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

looking for America's greatest Diners, Drive-Ins and Dives.

This trip...

Whoo!

...we've got killer culinary...

What you made us today... lights out.

...and crazy surprises.

Whoa! I've never seen one of these before.

Like at a Southern gem in Georgia...

Now we're talking.

...where the proof is on the plate...

That's how you do it.

...and in a secret place.

There's some other little things behind the walls.

[Guy] Plus a torta taco spot in San Antonio...

Look at that.

...where the bread is king...

Oh, my gosh, that's good.

...and their slice...

I gotta get one of these for my house.

Right on the living room.

...is more than nice.

You tell me that is not outrageous.

Delicious.

That's all right here, right now on

Here in San Antonio, Texas, with some Triple D royalty.

That's right. This is the son of Hodad's. This is Shane Hardin.

Now, Shane, you're from San Diego. You love Mexican food?

-Oh, yeah. -Fantastic. I'm taking you for Mexican food.

But this isn't regular Mexican food.

-This is Mexican food that's been cheffed a bit. - [Shane] Cheffed a bit?

Yeah, that means, uh, we're taking traditional Mexican dishes

and throwing a little, um, contemporary mechanization.

Hmm. Contemporary mechanization.

I knew he'd love it. This is Ro-Ho Pork & Bread.

Taco Chilango.

Eating here is like you're back in Mexico

without having to leave the country.

You smell the salsa, the condiments

of this food because everything is from scratch.

Chilaquiles.

Really Mexican food. Not Tex-Mex.

[Guy] The kind of food Jorge Rojo grew up with in Mexico

before he became a lawyer and a painter,

and moved to Texas to go to culinary school.

-Are you an artist? Are you a chef? -A little bit of everything.

-[Guy] Who does all the artwork? -Me.

-You did all this? -Are you a woodcarver?

[Jorge] Uh, also.

[Guy] What exactly is this?

-My playground. Yeah... -Your playground?

...and everyone... everybody's invited.

-Where are you from in Mexico? -Guadalajara.

[Guy] The home of torta ahogadas.

-Have you ever had one? -No.

[Guy] The bread was the foundation of the sandwich.

Yeah. Birote.

[Guy] But the rumor on the street is

-that you make the roll. -I do.

[man] Two tosta ahogadas.

It's a sandwich. You have beans and carnitas inside.

You're never gonna look pretty eating that.

But it's delicious. It's worth it every time.

All right, so this is the dough

-we're gonna make for the... -For the birote.

Some water.

The biga. The mother starter.

From yesterday. So each day you pull a little bit out?

-[Jorge] Yes. -[Guy] And you carry it over?

[Jorge] This is dark beer, high gluten flour,

-salt... -[Guy] Salt. A little bit of yeast.

'Cause you already have yeast in the biga.

[Jorge] And in the beer.

Mix it for 10 minutes.

We take it out from the mixer, let it rest overnight.

-And now you're going to portion it... -[Jorge] Into the rolls.

-In this machine? -[Jorge] It's a semi-automatic machine.

-Let's see it. -Whoa.

You're gonna see big bubbles.

-[Guy] Look at that going. -Whoa! Look at that. That's hot.

-Another work of art. -[Jorge] Some flour in here.

[Guy exclaims]

Lot of effort to portion them perfectly.

Please put the lid down.

-[Shane] Like... Like so? -[Guy] Oh, look, you get to be the assistant.

-[chuckles] -Like that. It will open by itself.

Never seen one of these before.

-Whoa! -[Shane] Whoa, look at that.

-[Jorge] So we take the chunks. -[Guy] Snowball fight.

[chuckles] We smash it.

Oh, you don't have a machine for that?

-He is the machine. -[Guy] Okay, there you go.

[Jorge] And from there...

[Guy] So this part's all by hand?

Let 'em proof again.

[Jorge] For three hours and it's ready to score

and go into the oven for 45 minutes at 350 Fahrenheit.

-This is a really crusty bread. -[Guy] It's very crusty bread.

[Jorge] If you use any other kind of bread

if you put sauce over it, it becomes

-soggy really, really fast. -[Guy] That's the key.

-Oh, my gosh, that's good. -That's fantastic.

The crumb, the crunch. What is this?

This is a slicer that I made to help myself open the bread.

[Guy] No!

-I can cut all of them. -[Shane] How fast?

-[chuckles] -That is awesome.

You're precisely cutting it really nice and thin.

Always the same way.

-And what are we gonna fill it with? -Carnitas.

[Guy] We're gonna go whole butts?

[Jorge] Yeah, the whole thing going out.

Just going right into manteca?

-How many of these pork butts do you go through a week? -[Shane] Forty-eight.

-Uh, yeah, yeah. Around 48.15. -I told you.

See? Just right out with that.

-[Jorge] We have to sear it. Give it a golden crust. -[Guy] Okay.

Trap all the juices inside.

[Guy] Add more manteca on top of it.

[Jorge] Once it's boiling, we add the salt.

After it's cooked for three hours, we let it cool,

chop them and have them ready for service.

Now we're gonna make the tomato sauce... salsa dulce.

You like the sweet to go with the salty of the pork.

Following the chef's table theory.

-Salt, acid, sweetness and fat. -[Guy] Right.

[Jorge] We add tomatoes, red onions, water.

So this is gonna start to cook?

[Jorge] After boiling, we're gonna throw the spices, which are Mexican oregano,

-garlic, cloves, cumin... -Tiny bit, though.

...pepper and salt.

-Cook down how much longer? -30 minutes.

[Guy] And then we're gonna hit it with the immersion blender.

[Jorge] That's it.

You have the hot sauce on the side.

-That you make? -Yes.

-I'm sorry I asked. -Of course.

We're gonna use chile de árbol, red onion, water.

We bring it up to a boil.

Half an hour. Let it go. Add the ingredients.

Cumin, pepper, clove, garlic powder and salt.

-And Mexican oregano. -And then pulse it.

Carnitas is done. Birote is done.

-We take the crumb out... -[Guy] Make a little canoe of it.

[Jorge] Refried beans, like a paste.

[Guy] The carnitas.

-[Jorge] Cutting it now. -Some loud bread.

Oh, I like the presentation style.

[Jorge] Tomato sauce.

Really chefs this, doesn't he?

[Jorge] I just like to put a little.

-[Shane] Make a nice moat? -[Jorge] Yeah.

-Cabbage, radish, pickled red onions. -[Shane] Wow.

-And of course, lime wedge, sea salt. -[Guy whistles]

-And this is the hot sauce. -[Shane] Wow.

Squeeze lime juice over everything.

[Guy] This is outrageous. Mmm.

Mmm.

That roll is outstanding.

That is such a quintessential part to this.

The salty, the sweet, the crunch... Perfect.

I can chug the hot sauce.

It's... It's incredible.

[Guy] The beans are ridiculous.

Perfect amount of creaminess.

Well, I just like that they come out of a pump.

-[chuckles] -That's great.

This is torta.

I just kept eating the bread.

I mean, I've had great bread.

I've seen great bakeries.

-But that right there... -It's the best.

I mean, it is the best.

The carnitas are amazing.

Every morning, when you come in here, you smell the meat,

and you smell the bread.

It's absolutely a work of art. I'm being honest.

It's the definition of Jorge himself.

[man 2] A true artist, whether it's food or whether it's painting

or whatever else he engages himself in,

and he brings all the artistry to his food.

[speaking in other language]

-[Guy, in English] I hear that there's al pastor tacos. -Oh, yes.

-And I... -You're a specialist.

Of al pastor? Aspiring to be specialist, when we come back.

Are you gonna eat the rest of that?

I don't know how you do this for TV, man.

[unintelligible] We're on TV?

[chuckles]

Welcome back. Triple D, hanging out in San Antonio, Texas.

And we are with Chef Jorge at Ro-Ho.

Shane Hardin from Hodad's in San Diego.

What you made us today... lights out.

It was one of the best I've ever had.

I'm not just saying that 'cause you're right here.

I would say it to myself in private.

-Cool. -And you probably will.

[Jorge] Table 39. Chilakillers, all meat.

This was the restaurant that you didn't want to tell too many people about,

because it was that special.

It's deep in the roots of Mexico, and he has brought it to San Antonio.

[Jorge] Taco al pastor, 49.

Al pastor is pork, and cooked with vertical fire.

As soon as I tasted it, it was just... [mimics explosion]

[Guy] You said you have al pastor.

So I know that this is gonna go big.

I know the way you do it, it's gonna be extra.

So walk us through this.

Well, we're gonna do the marinade.

-This is guajillo peppers. Water. -[Guy] Okay.

So as soon as those rehydrate,

-then we'll start adding the rest of the ingredients. -Exactly.

-A chayote paste. Yep. -[Guy] Chipotle as in an adobo?

Cloves, cumin, garlic powder, Mexican oregano...

-Really good oregano. -...Black pepper and salt.

Hit it with the immersion blender.

We're gonna combine that with our pork butt.

Rest overnight and then we build our trompo.

This is an art.

See how he's folding it, so it's not sloppy.

It has all these different hanging pieces.

I've never seen one that spins as you go.

You build it while it's spinning, usually?

Yeah, because I want to build it...

-Nice and symmetrical? -Nice and symmetrical.

-[Guy] How long does it take to build one of these? -[Jorge] Around 40 minutes.

Oh, we're gonna Christmas tree farm this thing.

[Jorge] Once the trompo, it's already made, we grab it.

[Guy] And then you have the weights on top of it to make it more uniform.

-Press it together. -[Jorge] Exactly.

The trompo has rest overnight.

[Guy] And now it will go to the vertical rotisserie.

Now we're gonna make the avocado cream,

which is like a thin guacamole.

Avocado, lime juice, sea salt, some water.

You can make this with a chili serrano if you want a little spicy

or cilantro, you want to twist out more

-flavor. -Why did you twist?

That's what happens to me when I eat cilantro. [exclaims]

-I'm one of the soap people. Yeah. -[Jorge] I'm so sorry.

Yeah, me too. I know it's in all my favorite food.

Yeah, some people... cilantro tastes like soap to them.

Walk me through the al pastor.

-This is all automated? -Yes.

-So this thing is going to slice this perfectly. -[Jorge] Exactly.

-This I gotta see. -[Jorge] The machine knows where to stop.

Look at that. Look at the caramelization.

Oh. Hold on.

And it's just melting in its own fat.

-Lights out. Oh, my gosh. -[Shane] I just want a big bowl of this.

I got to get one of these for my house.

No? It wouldn't look good on the counter?

-[Shane] Put it in the living room. -Why not in the living room?

So once it comes from the trompo,

I like them to be caramelized again.

In every good Mexican taqueria,

the tortillas has to be touched lard.

Reheated with some water.

So you're getting the steam and the heat?

-God, that smells good. -[Jorge] Tortillas here...

-[Shane] Look at that color. -...onion, cilantro.

I use the pineapple, like, for garnish.

[Shane] So the pineapple is optional?

Okay. Yeah. That is part of the tradition.

Lime as well. Avocado cream. Sea salt.

The same hot sauce on the torta ahogada.

[Shane] All right.

-That's unreal. -You tell me that is not outrageous.

The flavor on the al pastor is next level.

Every single flavor here,

if anything is off, it's gonna be identifiable.

Everybody's got to be winning for this to be the best.

-That was as good as it gets right here. -Delicious.

[Jorge] Two tacos al pastor, please.

It's not just a taco, it's soul food.

It's just awesome.

-[Guy] That's next level al pastor. -It's unbelievable.

That green avocado sauce is wonderful.

It just strengthened the flavor of the pork.

This is crispy taco.

You need to be here. This is like being in Guadalajara.

[Guy] You have the true passion, your artistry, all this.

But then the other side of it is, is you back it up with culinary training

to give the ultimate experience.

And that's what makes this so fun.

This knocks it out of the park.

-Delicious. -Thank you.

-Outstanding. -Welcome again.

[Guy] Up next, a funky joint in Brunswick, Georgia...

He really opened the doors to Flavor Town for us, if you will.

He knows. He's a resident.

...mixing Southern with Italian...

There's nothing I don't like about that.

...and making fried chicken a real deal meal.

You give them that, they'll be a fan of the South.

So I'm here in Brunswick, Georgia,

about an hour south of Savannah,

and I'm in the historic downtown area.

And, well, speaking of historic,

that's what this joint's all about.

So the restaurant's inside of a historic old hotel building

that back in the day was really the thing.

It was built in 1907,

and the name of the place has been used in the family for generations.

They're into Southern food and carefully crafted cocktails.

This is Reid's Apothecary.

Mussels and brussels up for the lounge.

Reid's has everything here.

It really just depends on the mood.

You got the Southern classics, red meats, seafood.

Plating shrimp and grits right now.

With flavors from Asia, Europe.

But with extra added taste of the South.

[Guy] And bringing all that together

is Chef Gerald McClinnham and owner Chris Gantt.

What exactly have I walked into?

Reid's Apothecary.

It's a fine, casual concept,

serving thoughtful plates and nourishing items.

That sounds way too polished for Triple D. I gotta go.

[all laughing]

[Chris] Think of it as a modern day pharmacy.

So that's it? I'm gonna go see the doctor when I'm going to the bar?

-Yeah, let's do it. -[Guy] So what's the menu?

It's more of, uh, Southern American

with a few, uh, Italian twists in there.

Chef, walking in, you have one arancini.

The arancini's go fast with our friend group.

Who doesn't love a cheesy, fried rice ball?

-With pimento cheese. -[woman] And green tomatoes.

It is so good.

All right, Chef. What are we starting off with?

-House made chicken stock. -Okay. Hit it.

[Gerald] Oil, onions,

carrots, celery.

So down with the mirepoix.

[Gerald] Peppercorns, chicken backs.

[Guy] Okay. Some salt, some water.

[Gerald] We'll let it go for about six hours before we strain it.

Risotto time.

[Gerald] We have oil, onion,

and then we're gonna wanna toast the risotto

for about three to five minutes.

[Guy] Okay.

And then we'll just add our chicken stock.

-[Guy] All at one time or little by little? -All at one time.

We're cooking it straight through,

so you want it to have a smooth and soft texture,

as opposed to a al dente texture.

So now that our water has reduced,

we're gonna add our remaining ingredients.

Everything is combined together.

So it's not a stuffed arancini.

It's risotto that's made into an arancini ball.

-Yes. -Got it.

[Gerald] So we're gonna add our heavy cream.

With the green tomato diced,

little salt, Parmesan,

and good old bacon.

We're gonna let this cook another 20 minutes.

Then take this.

Let this cool down.

-And what do we serve it with? -Blackened ranch.

A little bit of mayo.

I like the idea of blackened ranch.

Blackening spice.

[Gerald] Yes, sir. Cajun seasoning,

ranch powder and milk.

[Guy] It's an interesting combination.

I see the green tomatoes going along with it.

-Next up... -Pimento cheese.

-Whoo! -We gotta make the pimento cheese.

Now we're talking.

[Gerald] We have our cheddar, granulated garlic,

onion powder, roasted red pepper,

parsley and mayo.

All right. So this gets folded together.

[Gerald] And then folded into the arancini.

-Okay. -All the way, through and through.

That'll go into the cooler for about 24 hours.

Okay, Chef. So we knocked these out.

-Roll it. -Then dredge them.

All-purpose flour.

Our egg wash into the panko.

They'll go into the cooler for about 24 hours

and then we take 'em out, ready to fry.

-All right, Chef. -[Gerald] So we're gonna do the plate up.

Start with our blackened ranch first.

Arancini.

Blackened ranch on top.

Bacon,

partially on top of that.

There's nothing I don't like about that.

I love cheese in it.

Gives a little smokiness from the bacon.

This is not overcooked, so you still get the bite

of the Arborio rice.

Fried perfectly. A nice little mix.

You said you're doing some Southern specialties,

but with a little Italian flair.

Well done.

I've got your fried, green tomato arancini.

I just love the crunchiness

on the outside, and then the softness

of the inside of the risotto.

With that blackened ranch on it.

[man 3] Giving it that little bit of spice and flavor.

Very rarely do I have a to-go box with that one.

I got food in the window. Let's go.

[Guy] I don't have to ask where you're from,

'cause I know you're the mayor.

-Nice to meet you, Mayor. -Nice to meet you, Mayor.

Us mayors come together typically

and have, uh, meetings at fine establishments like this.

A man of the people.

Lamb going down now.

All right, let's talk about this food.

[woman 2] I think Chris has done an amazing job

of putting all of these different flavors together.

[Cosby] He really opened the doors

to Flavor Town for us, if you will.

He knows. He's a resident.

[woman 3] You open the door to Reid's

-and it's buzzing. -[Guy] How big is it?

-How many square feet? -Uh, 6,200 square feet.

Whoa! Where is all of it? 'Cause I only see this.

There's some, uh, other little things behind the walls.

[woman 4] Slip behind the bookcase over there,

and get an awesome cocktail in the back

in a Prohibition-themed study.

[Guy] So a little speakeasy in the back

-of this whole thing. -[Chris] Yes.

They've got a beautiful bar back there.

They do something different all the time.

The Del Monte is one of the best

tequila drinks that they have to offer.

Made you a Del Monte

with coconut cream,

jalapeño shrub, fresh lime juice,

fresh pineapple juice.

Muddle a little bit of fresh pineapple,

Santo Reposado.

Pineapple fronds,

dehydrated lime,

-and a fresh jalapeño. -Good man.

Mmm. Get a little smoky from the Reposado. It's light.

We should have more cocktails and tours.

-We should. -Excellent. All right.

All right, gentlemen, we have our Del Monte.

These taste fresh.

You won't find a better cocktail in Brunswick.

All right. What are we gonna do next?

[Gerald] Fried chicken entrée.

That's the name? Not more exciting than that?

[Gerald] It speaks for itself when you take a bite.

-Fried chicken entrée, it's gonna speak for itself. -Yes, sir.

[Guy] When we come back.

[Guy] Right now, Triple D is parked in Brunswick, Georgia,

at Reid's Apothecary.

Where Chef Gerald is cooking up a Southern menu

with both, new twists...

[Gerald] Duck nachos, two time.

...and timeless classics.

It is exactly what Brunswick needed.

There's always something on the menu

that everyone's gonna love.

[Gerald] Chicken entrée's ready.

Fried chicken entrée. So you got crispy chicken.

It's got, like, a hot honey drizzle on it.

The grit's on there. Plus you have the collard greens.

It's like the perfect Southern dish.

So we're gonna make chicken dinner

-we call... -Fried chicken entrée.

You're gonna make collards.

And you're gonna start with a smoked turkey drumstick.

That's how you do it.

-[Gerald] Yep. -[Guy] Collard greens

are one of my favorite things in the world.

But my mom, I never got them when I was a kid 'cause she hated 'em.

And my grandfather was from Georgia, North Carolina,

-all up and down this area. -Yeah.

But, um, she's like, "No, I can't believe you like 'em.".

I'm like, "I love collard greens."

Walk me through the greens.

[Gerald] You got your oil,

little white onion, chicken stock.

Look at that one hand grab.

Smoked turkey leg.

Chili flakes, apple cider vinegar,

locally sourced greens.

This is a teaser of greens, by the way.

Chef and I eat this

-easily in one sitting. -One sitting.

Are you a greens fan?

[Gerald] I am. Yeah.

[Guy] You know my other favorite? Let's see if you can guess.

Stone-ground grits?

-Did I get it right? -[Guy] Whatever.

[laughing]

So how long is this going to cook, Chef?

Forty-five minutes to an hour.

Remove our turkey leg from the collards,

pull the meat, and then add it back

and continue the cooking process.

While that's cooking, what are we on to?

Oh, the hot honey.

What'd you call me? I'm a hot honey?

-[laughing] -Watch yourself, buddy.

I just got here.

Hot sauce gonna go down first,

butter, brown sugar.

-A local honey. -[Guy] Oh, that's right.

That's what you're gonna call me. Now, I'm a local?

-[scoffs] Weirdo. -[laughing]

[Gerald] Let that come to a nice simmer and then a slurry to thicken.

-[Guy] Huh. What's so special about chicken entrée? -[Gerald] Yeah.

I think it's a staple, man.

[Guy] You gonna be secretive about this or re we gonna do it?

I mean, yeah, let's do it.

We have our dredge for our chicken, seasoned flour,

-little AP. -Granulated garlic.

[Gerald] Black pepper, onion powder,

-seasoned salt. -Okay.

-Little four-ounce breast butterfly? -Uh, six ounce.

-[Guy] You get two? -[Gerald] Yep. Two.

-Flour, egg wash, flour. Yup. -[Guy] Flour. Got it.

[Gerald] And then it's ready to fry

for about six to eight minutes.

So we're gonna plate our chicken entrée.

-Stone-ground grits. -Okay.

[Gerald] Smoked turkey collards.

Put them in the strainer first.

Just so the juices don't run over the plate.

And then our fried chicken.

One on each side.

House-made hot honey.

Little drizzle.

Drizzle for my shnizzle?

For shizzle.

[both laughing]

Finish with a little parsley.

You know that when you tease me

with that little bit of hot honey,

then I'm calling to the kitchen to send me inside.

Yes, sir.

[chuckles]

[Guy] When it's so toothsome

that you can almost identify the kernels of the grit.

Mmm. That's one of the best grits I've had

since I've been in Georgia.

And I am a grit-eating machine.

I like that the collards aren't cooked down too much.

Fried chicken's cooked right.

Not overcooked.

Not over-seasoned.

Well, hot honey's money.

I wanted to call it, like,

chef-glazed chicken supreme.

-[laughing] -But fried chicken entrée...

That's the best name ever.

-[laughing] -I didn't get it.

But it is. It's fried chicken entrée.

-You're in the South. -[Gerald] Yep.

[Guy] You're at an old historic hotel.

You're at a place that makes craft cocktails,

celebrates the past.

And you're getting collard greens,

fried chicken, stone-ground grits,

house-made honey sauce.

That's the name, buddy.

-Delicious. -Thank you.

Fried chicken entrée.

[man 4] The breading to me is just perfect.

It's nice and fresh, the juices from the breast coming out.

You get a nice pull from the savory to the sweet.

And the greens feels like I'm right at home.

I'm a greens junkie.

[Cosby] I'm diggin' in good, man.

[Gerald] Duck confit.

Not many places are like this.

It's absolutely by far our favorite restaurant.

This is the kind of thing, like, when someone comes to visit,

they come over here to Brunswick,

bring them into this old hotel,

they'll see your big smile.

They come in, they have a cocktail and speakeasy.

You give them that...

they'll be a fan of the South.

-Well done, my friend. -Thank you.

That's it for this week. But don't you worry.

I'll be looking for more joints all over this country.

I'll see you next week on Diners, Drive-Ins, and Dives.

Hang on a second.

Am I right?

-[laughing] -That's, uh, strange.