All language subtitles for Diners.Drive-Ins.and.Dives.S50E11.1080p.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...

Just a little tickle-tickle.

...things really
get cooking...

I know you're jealous
right now.

...with Mom's special touch.

This is definitely like
bring your family in.

We've got family tree tacos
in San Antonio.

The national anthem
of deliciousness is playing
in my head right now.

-[woman] Ooh.
-[Guy] A mother-son vegan
adventure in Indianapolis.

-Look at that.
-Oh, my God.

[Guy] And a spot serving
meatballs and more...

Go ahead.

...named to honor
the inspiration.

Nobody can cook
like Mama does.

You wanna go somewhere
and eat bold food?
You found it.

That's all right here,
right now on Triple D.

[opening music playing]

I'm here in San Luis
Obispo, California.

A great town, cool college,
lots of shopping,
lots of eating.

And if you're looking for
lots of shopping
and a lot of eating,

then you've gotta check out
the old Creamery Marketplace.

They've got it all,
including a restaurant

where the chef is from Italy,
got the recipes from his mom.

Guess the name of the joint.

You got it. Mama's Meatball.

[Nicola] Ricotta pronto.

This place is amazing.

You really feel like
you're transported to Italy.

Two ravioli! [speaks Italian]

[woman 1] Not only is it
family restaurant,

but you feel like
part of the family
when you're here.

Like, mom is in the back
cooking that comfort
Italian food.

[Guy] Hence the name.

And Nicola Allegretta
did lean on his mama

when he opened
this salute to his roots.

[in English]
They say, "Guess what?

I opened a restaurant.
You wanna come
and help me out?

And I'm gonna call it
Mama's Meatball."

And it's an homage
to all the mom in the world

because nobody can cook
like Mama does.

-What are we gonna make today?
-Meatball.

-No.
-Yes.

Love the meatballs.
They're so good.

We've gotta get them
every time.

[Guy] Give me the rundown.
We're building the panade.

We're gonna put the milk
with the bread,

soak it for about four,
five minutes.

We do 50% pork, 50% beef.

Add the panade,
we squeeze them.

Boy, do I wanna
chug that cereal milk.

[Nicola] Salt, garlic,
white pepper, oregano.

Add the eggs,
mixing this one all together.

-Some bread crumbs, parsley...
-Kiss of Parmesan cheese.

Just a little tickle-tickle.

[Nicola] Now we're ready.

Scoop it up, into a sheet pan,
quick roll.

-Ready to go.
-What temp are we
gonna cook these at?

[Nicola] 375 for about
forty minutes.

-What kind of sauce
are we making?
-Meat sauce.

-Oil...
-[Guy] Carrots, onion, celery.

[Nicola] Sweating for
about ten minutes.

-The pork and the beef.
-Cooked down?

[Nicola] Deglaze it
with red wine.

Add tomato sauce,
chili flakes, salt,
tomato paste,

let it cook for about
hour and a half

and then we'll add some sugar.

Does your mom know
you put sugar in it?

-She doesn't like that.
-[Nicola] Yeah. Uh-huh.

-I know,
she does not like that.
-She does not like that.

Uh-huh. [chuckles]

We add a spoon
of our meat sauce in this one.

We serve with our meatball,
parsley, Parmesan cheese.

[Guy] I think if I look at it
mean enough and long enough,

it's so soft that
it'll just fall apart.

It's silky.

I like that it has
a little caramelization.

Not heavy. I like
the little added sweetness.

If you look in the definition
of meatball, this is what
you're gonna find.

Really dynamite.

[Nicola] Meatball ready.

One of the best meatballs
I've had.

The sauce is just
perfectly balanced.
The flavor is insane.

Don't tell my mom,
but they're better than Mom's.

I wasn't part of that, ma'am.

They're moist
and they're delicious.

There's a nice spice to it.
It's just divine, if I had to
put one word on it.

[Nicola] Hey, order up!

So what else do you do
besides the meatballs?

Everything from, uh,
osso buco,

rack of lamb, you know, pizza.

We do also have
another restaurant.

It's called the Mistura.
It's a Peruvian restaurant.

Okay. We've got an
Italian restaurant

-and a Peruvian restaurant.
-Correct.

It's right one next
to the other.

-I bounce back and forth--
-You just change the jacket?

[Nicola] Ravioli di ricotta.

The flavors are wonderful.

He has a lot of stuff
on his menu that we like.

The gnocchi is delicious.

Gnocchi Sorrentina, Daniel.

They got a pizza that's
a gnocchi all mixed together,

so you get the the best
of both worlds.

[Guy] What are you gonna
make me next?

Gnocchi Sorrentina.
I will like to serve it
into a pizza bowl.

So, you're making
a bowl out of bread?

Yes. Pizza dough.
All-purpose flour.

-Some, uh, semolina?
-[chuckles] Yeah.

Sugar, shortening, canola oil,
cream and water.

-No leavening agent.
-No.

[Guy] How is this gonna create
air bubbles?

The sugar,
when we put in our oven
to get very hot,

it ended up
creating this bubble.

-We mix this up for how long?
-[Nicola] Ten minutes.

[Guy] Proof it out,
roll it with a rolling pin.

[Nicola] We using,
like, a pan,

-and we're gonna
put it upside down.
-[Guy] Invert it in the oven.

Now we're gonna make
our gnocchi.

-We boil the potato first.
-Okay.

[Nicola] The whole skin,

-we bake them and then peel.
-[Guy] And then peel.

Put it into a mill here
and then we mash it.

-We add white pepper
and nutmeg.
-[Guy] Nutmeg.

A little salt, one egg.

I always think
it needs a little egg.

[Nicola] Parmesan cheese.

You're heavy
with the Parmesan,
I like that.

We mixed everything,
adding the flour a little bit
at a time.

You're aggressive with this.

Need to let him know
who's the boss.

Work it out a little bit more.

[Guy] So, now we're gonna
roll these out?

[Nicola] And I'm cutting it.

[Guy] You're gonna
hand pinch roll 'em off.

Wow. It makes 'em
a little bit thinner.

That edge on there
will help it grab the sauce.

There's not a lot of people
to go to all that effort.

[Nicola] One more,
so we can make it our portion.

That's not a portion?

We wanted people
to have something left over,

-'cause the next day
it's always best.
-[Guy] Right.

Then they remember you.
So busy.

-What is the sauce?
-Salsa di pomodoro.

Add oil, onion to sweat,
all peeled tomato, basil.

We cook it around an hour,
blend them,

-and then we're gonna
strain them with a chinois.
-Okay?

Gnocchi's dropped right now.

We're gonna add
some extra virgin olive oil,

garlic, tomato sauce
that we just made it.

That's fire.

-Some chili flakes.
-Good amount.

Basil,
fresh mozzarella cheese.
Gonna add in gnocchi.

Parmesan cheese.

-Stir around.
-Nice technique.

[Nicola] Shredded
mozzarella cheese on it,

-Look at that.
-And a little bit more cheese.

-[Guy] Why not?
-And we put in a salamander,

so that the cheese,
it's all melted.

-Into the bowl.
-[Guy] That's beautiful.

We add, uh, some more parsley

-and some parmesan cheese.
-Should have some cheese.

[Nicola] Enjoy.

That's an impressive bowl.
I will give you that.

Not hot. Go ahead.

Oh, hot.

I like how you fortified
the sauce with the garlic
and the chili flakes.

It's definitely got some kick.

And the gnocchi.

Tender like pillows.
Very rich.

There's no way anybody
could eat this whole thing.

I mean, this is definitely,
like, bring your family in.

Delicious, silky,
good amount of cheese

and the whole bread bowl thing
makes it.

It's great.

Gnocchi Sorrentina.

-It's insane. It's so good.
-Legit, right?

[woman 2] It's almost,
like, homemade.

-Eh,
there's a difference, you--
-Makes such a difference.

You can't take my line.

-I was saying difference.
-I'm sorry. [laughs]

And then she said diff--
Okay, double stamp.

-You can't talk.
-Uno baked penne.

You will not find anything
better than here.

-Do you work here?
-No. [laughs]

I basically live here.

[Guy] Delicious and innovative
and creative and fun.

You don't skip
on the flavor at all.

You wanna go somewhere
and eat bold food?

-You found it.
Mama's Meatballs.
-Thank you.

-Well done, my friend.
-Thank you. Mama's Meatballs.

[Guy] Coming up,
a not your ordinary diner
in Indy...

I cook for a living,
and I don't see how
this is working.

...serving up
a chorizo chimichanga...

That's ridiculous.

[Guy]
And a real deal Reuben...

I give you some funky
corn beefness.

...that have got
plenty to hide.

There's no way

you could tell somebody
that that wasn't a Reuben.

So, I'm here in Indy

with my buddy Ronnie 2K,
the video game guru.

You got chains
for this convertible?

Yeah, I know a guy.

Anyhow, well,
I bring you to Indy.

What do you think?

What kind of foods
at this Triple-D joint?

[Ronnie] Comfort food.

Steak, cornbread,
all the fixings.

[Guy] Exactly.

It's just like that,
but a little different.

It's all vegan.

This is the 10th Street Diner.

-[Will] Time on lasagna?
-Coming right up.

[woman 3]
Everything is delicious.
You can't go wrong.

Unless your tongue
is dead to the world.

I got buns down
for Buffalo chicken.

[woman 4]
Every time you come in,
make you feel at home.

-Are you vegan?
-No.

-Not at all.
-[Guy] Just come down
for good food.

And it's this
mother and son team
of Karen and Will Holmes

who brought this vegan menu
meets classic diner

to the people of Indianapolis.

How many people walk
through the door and go,
"What?"

[Karen] Lots.

And they try it
and then they go,
"We're coming back."

[Ronnie] I look at the menu
and I'm like,

"There is no way they can make
all this stuff vegan."

We're trying to make
vegan food accessible.

Got your Reuben.

You could probably
swap out this Reuben

for any other Reuben
in the world,

and 90% of people
wouldn't notice
the difference.

[Guy] What are we
starting with?

Seitan for the Reuben meat.

-Start with vital
wheat gluten.
-[Guy] Okay?

Just a really high
gluten flour,

whole wheat flour,
onion powder, celery salt,

garlic powder.

All the fixings.

He's very
kindergartener teacher.

-[Ronnie laughs]
-Italian seasoning.

[mimics Will] And now
we're gonna color
inside the lines.

I just wanna keep it simple
for you guys.

-We got white pepper,
salt, water.
-[Guy] White pepper.

[Will] Soy sauce.

-[Guy] Is that nooch? Ah-ha.
-[Will] Nutritional yeast.

Mix this up for 25 minutes.

-[Guy] Really builds up
the gluten.
-[Will] Yep.

So now, we're gonna make
our veggie stock.

Veggie scraps.

Get heated up,
and we're gonna start making
our dough balls here.

We're gonna roll 'em
on the inside out.

Spread it out like that.

-[Ronnie] Okay.
-[Will] With your palms.

Tuck in the backside.
Make 'em nice and tight.

Oh! I lost a class ring.

These will all go
into the stock how long?

An hour 45.

All right, so, this is
the marinade for the seitan.

For our corned beef.

There's nothing here that
reminds me of corned beef.

Not yet.

We got pickle juice.

-Wow.
-[Will] Beet juice,
pureed beets,

onion powder, garlic powder,

caraway, fennel, dill,
mustard powder,
salt and pepper.

-[Ronnie] I don't see how
that's gonna happen.
-[Guy] I don't eat...

You're telling me.
I cook for a living,

and I don't see how
this is working.

I just have to taste it as is.

I give you some funky
corned beefness.

-That's pretty close.
-[Guy] Yeah.

[Will] Slice it up

and it's ready to go
on our marinade
for about 24 hours.

Now we're gonna make
our Worcestershire sauce

that goes in our bistro sauce.

Apple cider vinegar,
soy sauce, brown sugar,
onion powder,

cinnamon, ginger,
mustard powder.

Black pepper and some garlic.

Simmer on the stove here
for about 15, 20 minutes.

Run it through a sieve
to remove all the chunks.

And that's gonna be
one of the ingredients

-that's gonna go
into the bistro sauce.
-[Will] Yep.

We do a bistro sauce
with ours,

not a Thousand Island.

It's a little bit different.

Vegan Mayo, horseradish.

There's your funk.

-[Will] Ketchup,
spicy brown mustard.
-[Guy whistles]

Chipotle Tabasco,
Worcestershire sauce,
lemon juice, minced garlic.

This is way beyond
typical Thousand Island.

-Thousand-thousand.
-[Guy] Million island.

-A million island.
-[all laugh]

[Will] Paprika,
Cajun seasoning, parsley.

[Ronnie]
I'm wanting to try this.

-That was unbelievable.
-Spoon drop.

-[spoon thuds]
-[Ronnie laughs]

That's ridiculous.

[Will] We gotta butter
our bread here.

[Guy] What is vegan butter?

Solidified oil.

Sauerkraut,
throw the seitan on the grill.

Look at the color on that,

-[Will] Our bistro sauce.
-[Guy] Million island.

We're gonna build it here.

That looks legit.

[Guy] There's no way
you could tell somebody

-that that wasn't a Reuben.
-Yeah.

That's what a Reuben
looks like right there.

Wow. I can't believe that.

-That is so good.
-[Guy] Right?

I've had a lot
of seitan meats.

This is probably one
of the best representations
I've ever seen.

That marinade is so dialed in
and so spot on.

And the thin slice.

-[Will] I think that's how
seitan is meant to be.
-Brother.

[Will] Reuben up.

The first thing you notice is
the meatiness and the flavor.

Tangy, pickle-y.

[Brandon] The texture,
everything about it

is just like a regular Reuben.

-[laughs] It blows my mind.
-[Guy] Right?

Good friends of mine,
the Bernsteins.

Brandon, of course,
the famous drag racer.

-Have you ever been
to a vegan restaurant?
-No.

Raised on beef and pork
my whole life.

-[Guy] What do you think?
-Like, wow.

-Is this good lasagna?
Makes you happy?
-Mmm-hmm.

-Ticket up.
-I became a vegan
for health reasons.

So, it's great being able
to have those comforting foods

that you used to have.

I've got a burger for 11.

[Guy] We're out of the gate,

but I think we own him now.

I think he's in the--
I think he's in--

I, I'm ready for more.

-Give me some more.
-I think he's in the pocket.

It only gets better.

Don't go anywhere.
Doing vegan and Indy.

We'll be back.

-Uh, you met my twin, Ronnie.
-Yes, yes.

Yeah, we, you know-- [laughs]

If we walk in
and we don't wear
different pants,

everybody's like,
"There come the twins again."

-[Karen laughs]
-Yeah, it's so awkward.
That's really what happens.

Welcome back, Triple-D,
hanging out at Indy

with my buddy Ronnie,

and we're at the 10th Street
vegan house of deliciousness.

-You have turned me.
-The submarine.

This is not just
for skinny vegans.

This is also
for professional athletes.

This is for moms,
this is for dads,

this is for teenagers as well.

Chimi swinging.

Today I had the chimi
with vegan chorizo,
black beans,

their house-made queso.

It's just great.

[Guy] So,
what are we into now?

Our chorizo.

This is one of the coolest
things in the world.

-[Ronnie] What is it?
-Textured vegetable protein.

This turns into ground meat.

[Will] It's de-fattened tofu.

How do you de-fatten tofu?

I finally stumped him.

-Yeah.
-Good-- Cool. I'm outta here.

[Will] We have hot water

and we gotta let it sit for,
like, 20, 25 minutes.

Add bell peppers,
cajun seasoning, soyrizo.

It's fattier than our chorizo,

-so we like to add it in.
-[Guy] A little extra fat.

-Look at the color
on that chorizo.
-[Guy] Right?

-Next up?
-We're making the beans
that go in the cheese

that goes on top
of the chimchanga.

That lives in the house
that Ronnie built.

[Will] Just a little oil
in the pan.

Onions and garlic.

So, we're obviously cooking
from dry beans.

Which is all the difference
in the world on texture.

[Will] Pour our water in here.

-These are pinto beans, cumin.
-[Guy] Camino?

Cajun seasoning, vegan chicken
bouillon cubes,

-oregano, liquid smoke,
a little salt, that's it.
-All right.

-Let this simmer for?
-About five hours.

Blend 'em up,
and then they're gonna go
in our cheese sauce.

This is a product
that we actually buy

that's the base
for our cheese sauce

Made from tapioca starch
and coconut oil.

Beans that we just made
from earlier,

bread salsa,
blended up jalapenos
with jalapeno juice.

-[Guy] Okay?
-[Will] Just a little bit
of sugar.

[Ronnie] That's a lot
of cheese. [chuckles]

[Guy] It does look like
some cheesy queso.

[Will] Exactly.

Well done.

Plating our
chorizo chimichanga.

We got our pico
and our tortilla,
some avocado,

the chorizo that we made.

Fold this guy up.

-Throw this guy in the fryer.
-Two minutes like that.

Cheese and bean sauce.

-Look at that.
-Oh, my God.

Little bit of red salsa
and ranch.

[Guy] And you make the ranch
in house as well?

Sure do.

-Look at the beautiful
designing on the plate.
-Right, right?

[Guy] Look at me
just completely massacre it.

[Ronnie chuckles]
You destroyed it.

That's ridiculous.

I have a new appreciation
of the vegan food.

[Guy] I don't care what it is.

-It's got great flavor.
-The texture, for sure.

The bean cheese sauce
sells it the best.

That's your favorite
Mexican-American joint,

Margarita-having experience
right there.

-[Will] Cheese coming in.
-The sauce, it's delicious.

It blows my mind.
It's 100% ten out of 10.

Oh, yeah,
we're coming back for sure.

It's a great restaurant,
period.

Chimichanga for 34.

You've opened up
my perspective.

-My tongue is dancing
and so, that's awesome.
-[Guy laughs]

The real deal.

-10th Street Diner,
there you go.
-Crushing it.

[Guy] Coming up,

a gas station turned
restaurant in San Antonio...

That's awesome.

...going big...

That weighs easily a pound.

...with over the top tacos.

What you're doing
is a different level

than I have seen in tacos.

So, I'm here
in San Antonio, Texas,

about a mile from downtown

and I have been
on this corner before.

Yeah, we shot Triple-D
right across the street

at Dignowity Meats.

Now, here's a funny story.

In that kitchen
when we were shooting Triple-D

and handling the volume
of business that came
is a cook.

A cook that came
across the street,

took an old gas station
and put it in a taco shop.

It's a tribute
to his aunts and his mom

that taught him how to cook.

I mean, he is making tacos
from the family.

This is called Huevos Tacos.

Table two, huarache picadillo.

Con Huevos Tacos
sets a really high bar.

Licha taco for table three.

They're doing
really creative things.

You just get tacos here

that you can't get
anywhere else in San Antonio.

[Guy] All out of
a funky little walk up spot

where chef and owner
Hugo Garcia

is cooking up an homage
to his family.

-How much of the menu
is scratch made?
-Everything.

The way I prepare things
is the way back home.

My mother,
all the ladies that raised me,

they used to make things
for me.

You know, I pay
a lot of respect to them.

That's awesome.

[Hugo] Desebrada de Res.

Desebrada taco is my favorite.

It has melted cheese
like a quesadilla.

Freshly made corn tortilla
dripping with that
brazen liquid.

It's an absolute mess,
but it's worth it.

We're gonna make
our Desebrada de Res.

-Desebrada?
What does that mean?
-De Res. Shredded.

It's just a roast beef.

[Guy] Water, onion,
garlic, salt.

-How long is this gonna cook?
-[Hugo] For about three hours.

Until it's shreddable.

And we're gonna reserve
the beef stock.

-So, now we'll get
into the guajillo sauce?
-Yes.

We have chili guajillo,
garlic, cloves and water.

I'm gonna steep these
in a pot.

-[Guy] Blend it, strain it?
-Yes.

We're gonna cook
the guajillo paste.

First, I like to burn
my manteca.

-Kind of like the browning
of a butter?
-Yes.

The onions go in there.

The guajillo sauce paste.

Cook about five, 10 minutes.

Right after that,
shredded beef,

beef stock that we just made.

-Black pepper camino.
-Chicken base.

-[Guy] How long
is this gonna cook?
-[Hugo] Twenty five minutes.

-Next?
-Zesty slaw.

-Okay.
-[Hugo] Cabbage mix, cilantro.

-[Guy] Tomatoes.
Red onion, carrots?
-[Hugo] Jalapenos.

-[Hugo] Salt, pepper.
-Mexican oregano
and a little lime juice.

[Hugo] Now we're making
the salsa brava.

How many salsas do you make?

Four. Our salsa brava...

-[Guy] Bra-- Brava?
-It's the spiciest one.

Tomatillos, garlic,
Chile de arbol and some salt.

Raw garlic and Chile de arbol.
Whoo!

[whimpers] Go easy.
You're gonna love it.

Bring the kids.

[in normal voice]
Let's build this, man.

[Hugo] Handmade tortillas
right here.

The fried cheese.
We like to call this
the costra.

-[Guy] The costra. Okay.
-[Hugo] Yes.

[Guy] So, we're gonna sear it,

then throw it
on the tortillas.

[Hugo] Flip it around, yeah.

-Food coma.
-[Hugo] This is
Desebrada de Res.

I know you're jealous
right now.

Zesty slaw, crema.

-And then the salsa de brava.
-Salsa de brava.

[Guy] You don't typically see
corn tortillas

that are in the flour
tortilla size.

That weighs easily a pound.

The national anthem
of deliciousness

is playing in my head
right now.

This is ridiculous.

The zesty slaw, delicious.

The salsa ties it
all together.

Great tortilla.

And then the creaminess
and the richness

of that caramelized cheese.

It's just a really
perfectly balanced taco.

Delicious.

[waitress] Quesadilla
Desebrada De Res.

It's fantastic,
it's really tender.

It's got a little bit
of sweetness to it
with some spice too.

And they're consistently
always good.

So, when he said
he was bringing you over
to a taco joint,

in an old gas station,
what do you think?

I already knew
what time it was.

-You already knew
what time it was.
-[all laughing]

They're doing stuff here that
isn't really what the normal
taco places do.

In California,
the tacos are that big.

In Mexico,
the tacos are that big.

-Those are mini tacos.
[laughs]
-[Guy] Mini tacos?

-Yes.
-That's ridiculous.

Coming out, I got a taco lupe.

Lupe taco is a great option
for vegetarians.

It's got some frijoles
on there, corn.

And the tortilla's made
out of spinach and nopal.

Once you pick it up,
you cannot put
that thing down.

What are we gonna make now?

The taco lupe,
named after one
of my favorite aunts.

-So, I soak
my black beans overnight.
-[Guy] Okay?

[Hugo] White onion here,
salt, garlic,
cover it with some water.

This is gonna cook
for about two hours?

-[Hugo] Yes.
-[Guy] What's our next step?

Lupe salsa.

Water in here,
fresh jalapenos,
Mexican squash.

Then in a separate pot,

I have avocado oil,
chili serrano.

Let this boil for about
five to 10 minutes.

To the blender, onion, garlic,
the cilantro and some salt.

This salsa is meant
to be creamy.

Oh, it's delicious.
Tortilla time.

We'll start with
the nopales spinach?

Then add some water.

[Guy] This is going
in the masa.

mix this up by hand,

and then we'll start
pressing 'em out,

-getting 'em on the flattop.
-[Hugo] Yes.

[Guy] All right, man.
Let's do this.

-Pico de gallo right here.
-We're gonna cook
the pico de gallo.

Little bit of oil right there.

Blanched calabacita,
some corn.

I got a little pepper,
a little onion and garlic.

Black beans, queso fresco.

The lupe salsa
that everybody loves.

When somebody says,
"We have a vegetarian taco,"

it usually means, like,
we've got all this great stuff

and then we also have
one of those.

If all you sold was that taco,
flying down the street.

The fact that
you picked this up

from working with your aunts
and your mom,

and you know
how to build that flavor
and build that texture.

The pop of the corn,

the meatiness
of the calabacita,

the creaminess
of the lupe salsa,

the heat from the serrano,

the handmade tortilla,
the size of it, delicious.

Lupe taco.

The black beans and the tacos,
they're just delicious.

[man] It has a crispness
and a freshness.

It's spicy. It's really good.

One Carmen and one Irma.

[man 2] You can't go wrong
with anything on the menu.

It's the greatest taco place
on Earth.

What you're doing
is a different level
than I have seen in tacos.

-Thank you.
-Watch out for this guy.

So, is this a great road trip
or what?

But don't you worry.

I got plenty more joints
to find all over this country.

I'll be looking for you
next time

on Diners, Drive-Ins,
and Dives.

Careful with the salsa.

When you get on a plane,

do you ever walk up
to the cockpit

and say to the pilot,

"Now be careful when you fly
through those clouds."

-[laughs] No.
-[Guy] No?

Then you don't tell
a trained professional

how to manage his hot salsa.

[clicks tongue]

-Chef.
-[both laugh]