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00:00You know, people are asking me all the time,
00:02hey, guy, that one joint you checked out in that one city
00:04when you were doing Triple D, how are they doing?
00:06You know, I don't know.
00:07We should check it out.
00:10Over the years, I've seen and tasted it all.
00:13This is ridiculous, dude.
00:15But it turns out, it was only the beginning,
00:17because Triple D joints have been blowing up,
00:19and we're going back to see what's cooking.
00:23Like on this trip.
00:24It's a Mexican.
00:25Real Chihuahua style, huh?
00:27Italian.
00:28Porcini Cachone.
00:29And meatless mashup.
00:31Can't find that anywhere.
00:32You guys are going to dig it, trust me.
00:34There's eggplant farm in Porcini in Boston.
00:36That's the real deal, it's great food.
00:39Vegan turkey and pastrami in Minneapolis.
00:42I'd eat it all day long.
00:43Fantastic.
00:45And a family joint in Phoenix,
00:46that's what I'm looking for.
00:48With gorditas and tacos, super tender.
00:51This is delicious.
00:52That'll fill your soul.
00:54Did you ever think it was going to turn into this?
00:55No, we're living the dream every day.
00:57It's just a trip to Flavortown.
00:59Familiar faces, new places, and more off-the-hook flavors.
01:04This is Triple D Nation.
01:05So I'm here in Phoenix, Arizona, right off Highway 51 in about five minutes from downtown.
01:16Now, if there's ever been a time, I've told you, to slow down and take a look around, it's now.
01:21That's because if you move too fast, you would have missed this joint.
01:24But they definitely haven't slowed down since I was there in 2017.
01:28Now, they've been so slammed, they had to get more room just to hold all their fans.
01:33This is Tacos Chivas.
01:35Pastor Taco and Verde Gordita, order up.
01:39What makes Tacos Chivas stand out is how authentic it is.
01:42They love what they do.
01:44You got two lengua tacos for Guy.
01:46This was a good decision for Guy Fieri to come here because it's such a good community with even better food.
01:52Quesadilla de pastor.
01:53It tastes a lot like my parents' cooking, which is always a plus.
01:57Not surprising, since it's cooked up by this mom-and-pop pair, Nadia Ogien and Armando Hernandez,
02:03who are bringing the real deal straight from their home state of Chihuahua, Mexico.
02:11This is just me going out on a limb.
02:13Armando, Nadia, things have changed a little bit.
02:15Just a little bit.
02:17Who's this?
02:18This is baby Aria.
02:19How old is she?
02:20Four months.
02:21This is the second one.
02:22This is your second since I saw you?
02:25Yeah.
02:26What is Chihuahuan food?
02:27How would you describe it?
02:28Smoky, spicy.
02:29Chihuahua is landlocked, so it has a lot to do with proteins, a lot of flour.
02:33What's been happening with the menu?
02:34The menu for Tacos Chivas has remained pretty much the same.
02:37Tortillas ready.
02:38They're like authentic street tacos.
02:40It's meat, some onions, cilantro, and then you add the lime, the salsa, and that's all you need.
02:45One barbacoa taco.
02:47Now everybody's got their own barbacoa.
02:48What makes this so good?
02:50We use beef chick, Anaheim chilis, tomates, a little bit of cebolla, garlic, bay leaves,
02:58black pepper, salt.
03:00Then we're going to put it in the smoker overnight, 300.
03:03Typically when people are making barbacoa in Chihuahua, are they doing it in smokers?
03:07No, underground.
03:08So you're kind of doing your adaptation.
03:11Barbacoa is ready.
03:12Oh yeah.
03:13Yeah.
03:14Gorgeous.
03:16Break it up.
03:17Very simple.
03:19Add a little bit of cilantro, white onion, wine.
03:23You want salsa?
03:24Come on.
03:25There you go.
03:26Do I want salsa?
03:27It's a real Chihuahua style, huh?
03:29Yeah.
03:29No lettuce and cheese.
03:30No, none of that.
03:33You're getting that cheek meat.
03:34It's got nice fat.
03:35It's very unctuous.
03:36That's real deal.
03:37Congrats.
03:38Everybody orders the barbacoa taco.
03:42We make three times more.
03:43I'm plating two lengua tacos.
03:45Heard.
03:46So this right here, you have the lengua.
03:48You go to a taco truck, you really evaluate how great the food is by the lengua.
03:52Lingua, it means tongue.
03:54Very delicious tender meat.
03:55It's almost considered a delicacy.
03:57Tell me how you make the lengua.
03:58So we get like whole lenguas.
04:00They're about huge.
04:01I know how big a cow tongue is, right?
04:03Right, right, right.
04:03Huge.
04:04So now we chop them and we boil them with salt, bay leaves, white onion, and garlic with a lot of love.
04:12Really?
04:13Where do you buy that?
04:14What store?
04:15And now it's going to cook on low heat for three hours.
04:18We're going to peel them, dice them, and now it's ready for a taco.
04:22Corn tortillas we make here every single day.
04:24All right.
04:25The masa, water.
04:27When it doesn't stick to your fingers, this one.
04:29Then we're good to go, okay?
04:30Yeah.
04:30Small balls.
04:31All right, so we cook them on the plancha and you're making these to order each time?
04:37To order.
04:37Cilantro and white onion.
04:40Super tender.
04:41I've had more bad lengua than I've had good lengua.
04:44This is delicious.
04:44I got two lengua tacos.
04:46The meat is soft.
04:48It's flavored.
04:49Just the amount of savory that you want.
04:50You can tell they're slow cooked.
04:52The texture of the meat is great.
04:53It was my first time ever having lengua and I would definitely have it again.
04:57And how else are you serving the lengua?
04:59In tacos and burritos as well, or?
05:01Mostly tacos and a little bit of burrito.
05:03I've had the quesadillas, the tacos, the burritos, the gorditas.
05:07I love all of it.
05:09More cheese quesadilla.
05:11What's been happening in the world?
05:13Oh, so much, man.
05:14The last couple of years have been kind of a whirlwind.
05:16So you're not in the original location.
05:18No.
05:18You've moved from there.
05:19How many locations?
05:20So we have three locations of tacos chihuas,
05:23and then we have three other restaurants that are a little bit different.
05:26Did you ever think it was going to turn into this?
05:28No, man.
05:29Honestly, it's one of those things that we're living the dream every day.
05:33What else you got?
05:33Gorditas.
05:34Gorditas.
05:35Now you really get me in trouble.
05:36Picadillo gordita.
05:37The gordita will change your life.
05:39You can't be afraid to get a little bit messy.
05:41All right, you get started.
05:42I'll be ready.
05:43Let's sleep in the back booth.
05:45I'm in Phoenix, Arizona, playing a quick game of catch up with Armando and Nadia at Tacos Chihuas,
05:51where they're cranking out street staples from Chihuahua, Mexico.
05:54Two lengua tacos up.
05:56The food here is very authentic.
05:58You know, it brings that Chihuahua, Sonoran cuisine to the plate.
06:02They make everything from scratch, which I love.
06:05I mean, this is legit.
06:07Absolutely.
06:07I feel like people bury things with the cheese, with the sauce, whatever it is.
06:11And this is just, all you get is that amazing flavor of the meat, the deliciousness of the tortilla.
06:16I'm not sure if that's a word.
06:17The deliciousness?
06:18I'm gonna go with this.
06:18Okay, cool.
06:19Order a pastor taco and verde gordita.
06:22My favorite food at Tacos Chihuahua is definitely the gorditas.
06:26They'll put anything from meat or cheese or barbecue vegetables.
06:30Two de cebrada rojo gorditas.
06:32The de cebrada gordita is shredded beef.
06:35Really, really good.
06:37What is this gordita we're going to make?
06:39So we're making our de cebrada.
06:40De cebrada.
06:41Shredded beef.
06:42We're using brisket and chuckle.
06:45All right.
06:45Onions, garlic, bay leaves, salt, cover it with foil and put it in the smoker overnight.
06:51So the meat's done and shredded, and now we're going to make the salsa.
06:54Correct.
06:55Okay.
06:55We have the chili colorado that's dried, steeped in the hot water.
06:59Oregano, two garlic cloves, salt, and water, and we're gonna blend it.
07:06All right, now what's up?
07:07We're gonna add lard.
07:09Now we're getting old school Mexican here.
07:10We let it melt.
07:12Right in there hot.
07:13I like the way you roll.
07:14We're gonna add our shredded meat.
07:17The skin boiled potatoes.
07:19Oh, this is going to be phenomenal.
07:27Show off.
07:29Let's make it happen.
07:31The gorditas are ready.
07:32Stuff it with a little bit of refried beans.
07:35The chili colorado, which I should eat by fistfuls.
07:37And ready.
07:38The gordita has got such texture.
07:45There's such great chew.
07:46And then you stuff it with the brisket and the chuck.
07:48A little bit of potato in there that's nice and creamy.
07:51That's ridiculous.
07:52I love the shredded beef.
07:54The red chili has a kick.
07:55It's so authentic.
07:56Can't find that anywhere.
07:57Picadillo gordita.
07:59If you've had the shredded beef gordita, I would encourage you to try the picadillo gordita.
08:05Potatoes, vegetable, and meat mixed together in one fluffy tortilla.
08:10Here you have the picadillo gordita.
08:11Okay.
08:12So that's a ground beef.
08:13That's very traditional in Chihuahua.
08:15Right.
08:15We do a little bit of garlic, white onion, celery, carrot.
08:22And you want the ring salsa on that one for sure.
08:24Good.
08:25It's like a, almost like an arepa.
08:28Nice and meaty and filling.
08:29That's delicious.
08:30I'm plating two picadillo gorditas.
08:32There's some of that crunch on the outside on that homemade tortilla.
08:36And then you can't be afraid to get a little bit messy.
08:38It's a very traditional, hearty, cozy feeling dish.
08:42I could eat them all day.
08:44This is really dynamite.
08:46You guys deserve all that you're getting.
08:48You two have been working really hard.
08:50Very, very hard.
08:51We came in one year after we opened our business.
08:53We weren't sure how we're going to fill this 30 seat place, you know.
08:55And then to us, it was just that, that was the dream.
08:58It's amazing.
08:58So thank you very much.
09:00Fantastic.
09:01That's what I'm looking for.
09:05Up next.
09:06My mouth is watering.
09:07I'm tracking down authentic Italian in Boston.
09:10Once you find it, you got to keep coming back.
09:12Served up by a real character.
09:14Hey, hey, how you doing?
09:15Taking the train all the way to Flavortown.
09:18Choo, choo.
09:23So I'm here on Water Street, or around here they say water,
09:26because I'm in the financial district of Boston.
09:28And I'm here to check out what may look like your average everyday pizza joint.
09:31But from what I hear, behind these walls is real deal Italian.
09:35And that's exactly what I found here in 2014.
09:38This family-run joint was serving scratch-made classics that you just can't find anywhere else.
09:43And things are going so well, they decided to open a spin-off.
09:46This is Casa Ras Dora.
09:48I heard about Casa Ras Dora through a friend.
09:53She told me that it was on Triple D and I can see why.
09:56As soon as you walk in, you see the poster of Diners, Drive-Ins, and Dives.
10:00It's nice to know that Guy chose such an amazing place.
10:02I've been coming here for years.
10:04It really just feels authentic to me.
10:06It's just such good food here.
10:08All served up by Denise Santini and Giancarlo Baldini.
10:12And you can't forget Denise's moonlighting cousin, Bobby.
10:16Okay, so what else do you do in your part-time?
10:17I'm a railroad conductor from Mass Bay.
10:19Like I've been working on the railroad?
10:20Like I've been working on the railroad, punching tickets.
10:21All my live-long day?
10:22Yeah, basically.
10:23My cousin loves banter and he loves to, you know, kind of zing it to him.
10:27I want you to go ahead.
10:28Go ahead.
10:30Choo-choo.
10:34We're gonna make a porcini cascione.
10:36It's kind of like an Italian quesadilla.
10:38It's got mushrooms in there, it's got the cheese.
10:40All right, I'm gonna add the sausage.
10:44And I'm gonna brown this a little bit.
10:46We're gonna add some butter, shallots.
10:50And I'm gonna mix this up a little bit.
10:52Now this was full when I showed up here.
10:53That's right, I had a couple.
10:55And that's about right there.
10:57I really like your measurement skills.
10:58Yeah, I did right on the money, bro.
11:00All right.
11:00Button mushrooms.
11:01Gonna whip this in there.
11:02I'm gonna add porcini mushrooms that are rehydrated.
11:05There we go.
11:06We're gonna put the steeping juice as well.
11:08Exactly.
11:09All this cooks down.
11:10Cooks down roughly 35 minutes or so.
11:15There you go.
11:16All right, good.
11:16Vamos, right here.
11:18All right.
11:18We're gonna stuff it with porcini mixture.
11:20A little good gonzola like this.
11:22A little aqua.
11:24Slip the sucker over like this.
11:27Press it down a little bit.
11:29Crimp it.
11:31Ready for the flat top.
11:32My mouth is watering.
11:35I love porcini mushroom.
11:37Mmm.
11:41Mmm.
11:41Is that the first time I've ever had this?
11:45We like to switch out our specials.
11:47We like to switch what we offer.
11:49Stick tip sandwich already.
11:51The menu has tons of sandwiches, but the steak tip sandwich is the way to go.
11:54We use the flap meat stick and then we marinate it.
11:58We use some sweet and salty with the cola and soy sauce, cherry maraschino juice,
12:04then ground cherry maraschino, ginger, chopped garlic, garlic powder, black pepper,
12:11and then the salt.
12:12Then we mix it up.
12:14Now we take the meat and we put in the marinade for 24 hours.
12:17Now we put on the grill.
12:19We start with the lettuce, onion, tomato, pickled chips, hot cherry pepper,
12:25salt pepper with American cheese, stick tips.
12:28We cut in half.
12:30Now we plate it.
12:32Very tender steak.
12:33The vegetables were nice and crisp and fresh.
12:35Probably the best sandwich I've ever had.
12:37Part of what I love about this place is that it combines tradition
12:40with a sense of playfulness.
12:41My, my.
12:41Howdy, hey.
12:42My, come.
12:42My, hi.
12:43Hey.
12:44Hey.
12:44Hey.
12:44Hey.
12:45How you doing?
12:46I work in the area.
12:47Everyone in this area loves this spot for lunch.
12:50This place at lunch, I've heard the reputation line down the street.
12:54But what about at night?
12:55How is it?
12:56At night, we shut down.
12:57Whoa, whoa, whoa, whoa, whoa.
12:58Nobody told me this.
12:59It's Saturday and Sunday's off.
13:00So one day.
13:01What?
13:01I'm going to call you and ask you to stay open until 7.
13:05Don't worry about it, bro.
13:07We were very busy and a lot of people asked us to do dinner.
13:11So we decided to do a spin on the restaurant and do a sit down restaurant.
13:15Everything is, you know, made to order and it's just perfectly cooked and there's something
13:19for everybody.
13:20Eggplant parmigiano on focaccia ready.
13:22I've had the eggplant parmesan.
13:24That's a whole home cooked meal in sandwich form.
13:27We start with the gran tomato.
13:29Then you fill it up with eggplant, tomato, and then parmigiano can give a good flavor.
13:35And then the eggplant parmigiano is ready.
13:37We put in the oven for 40 minutes.
13:39This is our homemade focaccia we make in the house fresh every day.
13:43We do whole with the finger and then we put sal, black pepper, rosemary.
13:48We bake in the oven for around 18 minutes.
13:51Eggplant parmigiano.
13:52We put in the focaccia, eggplant parmigiano and we're ready.
13:57You know, the eggplant was perfectly cooked.
13:59The focaccia, it's fluffy and flavorful.
14:01And I thought the two went together really well.
14:03That is a stick to your ribs.
14:06You are so happy that your mom is making this for you kind of meal.
14:09I think Casa Rasdora is a best kept secret.
14:12Once you find it, you got to keep coming back.
14:16Awesome place.
14:16Really awesome place.
14:18Thank you so much.
14:18Thank you, brother.
14:18Thank you guys.
14:19Oh, come on.
14:20Give me a hug.
14:21It's a bomb.
14:24And coming up, there's even more bomb flavors in Minneapolis.
14:29At a trailblazing butcher shop.
14:30You're the Columbus of this, man.
14:32With no meat on the menu.
14:34The turkey was dynamite, but the pastrami is legit.
14:41So what the show's called diners, drive-ins, and dives.
14:43But what it really is, it's just a trip to Flavortown.
14:46We're looking for real food by real people all across the country
14:49and now all around the world.
14:51But I didn't have to go too far to find this first of a kind joint back in 2016 right here in Minneapolis.
14:57There's a place scratch making vegan deli meat and cheese.
15:00And by the looks of it, their phony baloney has caught on.
15:04This is the herbivorous butcher.
15:09Slappy Joe panini for Reed.
15:11The menu offerings, incredibly delicious.
15:13If you're going to throw it on the grill, I'd go with the ribeye.
15:16It looks like every other butcher shop, except I know that there's no meat.
15:20I have a hot breakfast sandwich for Amy.
15:23Guy really hit it out of the park when he picked this place.
15:25It's just the two of them, brother and sister duo, trying to make a change for the community.
15:29That's siblings, Kale and Aubrey Walsh, who turned a lifestyle choice into a business.
15:35Who came up with the idea?
15:36I mean, it was both of us.
15:37We were making the food for ourselves at home.
15:40It was sort of a joke.
15:40Like, let's open a vegan butcher shop.
15:42We were like the veganeers back then, the vegan pioneers in town.
15:47The flavor is so tremendous in so many of these items.
15:50Turkey to Havarti.
15:52So what are we going to make first?
15:53This will be the vegan turkey.
15:54Start with the vital wheat gluten.
15:55It's a 95% protein flour.
15:57This is nutritional yeast flakes, some onion powder.
16:00And these are recipes that you just developed?
16:02Yes.
16:02We've got sea salt and this is some thyme.
16:05It's some thyme.
16:06When is it going to get the turkey flavor?
16:08A lot of it comes from house-made chicken broth powder.
16:10We take nutritional yeast, thyme, sage, turmeric, salt, mix it with water, just like mom used to make.
16:17Instant flavor.
16:18Got some olive oil so it doesn't turn out like a sponge.
16:21Soy sauce.
16:23Pour the liquid into the dry.
16:24We will wrap it in its cheesecloth home here.
16:28Now what do we do with that?
16:30This goes into boiling water for about an hour and a half.
16:33Cooks it all the way through.
16:34We bake it for another 10 minutes.
16:35Dries it out a little bit.
16:36Dries it out.
16:36We add some soy sauce and olive oil on top of it.
16:39And then you go and slice it from there.
16:41That's the deli turkey.
16:43Okay, making a sandwich?
16:44All right, yeah.
16:45Let's do it.
16:45Garlic mayo.
16:46Get Dijon mustard.
16:47Gonna throw some turkey on there.
16:50All right, the dill have already.
16:51Throw some lettuce on here.
16:52Tomatoes.
16:54And is he onion?
16:55All right.
16:57Go right ahead.
16:58Jump in.
17:00I'd eat it all day long.
17:01Fantastic.
17:03I've had the turkey sandwich.
17:04I've been coming here and grabbing that for many years.
17:06They keep a nice limited menu, but what they do,
17:08they put a lot of time and thought into it,
17:09and the flavors are really dynamic.
17:11I got a hooli hooli panini for Keith.
17:13I love the hooli hooli.
17:14It's their featured ribs with peppers and pineapple.
17:18We start with the hooli hooli rib, vital wheat gluten,
17:21brown sugar, garbanzo bean flour, nutritional yeast powder,
17:25garlic powder, onion powder, little Hungarian smoked paprika,
17:29the salt, tapioca powder, pineapple juice, water,
17:33and a little bit of soy sauce.
17:36So once this is done mixing, I'll work it a little bit more on the table.
17:39Take these back to the flat top and get them set for the oven.
17:42Now we'll make the marinade. Sesame oil, minced ginger, minced garlic,
17:47onion powder, garlic powder, soy sauce, of course,
17:50touch of brown sugar, pineapple juice, and some water.
17:54Then we'll go right over the freshly seared ribs.
17:58Toss this in the oven for an hour, 350.
18:00Now we're ready to make the sandwich.
18:02Creamy cilantro dressing.
18:04Slather on the hooli hooli, pineapple slaw,
18:07pineapples, jalapenos, red bell peppers, and red onions.
18:11Ready for the hot press.
18:14Ready to go.
18:15Your hooli hooli sandwich.
18:17It's a great mixture of sweet, smoky, spicy,
18:20and the crispy bread just sends it over the top.
18:23A couple of charcuteries for the wedding this weekend.
18:25There's so many options that I had no idea existed.
18:29Got an Italian cold cut.
18:30The Italian cold cut sandwich is literally one of my favorite things
18:32to come here and grab for lunch.
18:34I mean, so you're saying the turkey was dynamite,
18:37but the pastrami is legit.
18:39It's my favorite.
18:40Garlic mayo that we put on the turkey.
18:42Oregano, salt, and pepper here.
18:43Oh, I'm so excited.
18:44Got that pastrami.
18:46Capicola, salty ham, and we got the pepperoni in there too.
18:49And this is our mozzarella cheese, lettuce.
18:52Got some onions.
18:52Red onion, cherry peppers, oil, and vinegar.
18:55Let's see if I can get this one shut.
18:57You own this.
18:58You own this.
19:04No way.
19:05You're the Columbus of this, man.
19:07You guys are going to dig it.
19:08Trust me.
19:08He's basically a meat magician.
19:10What new flavors do you have?
19:12Jalapeno cheddar brat, and then the bacon cheddar brat.
19:15Brats are a favorite at our house because there's so many different options.
19:19Today we're doing the bacon brat.
19:20We're going to start with the high-protein wheat flour, nutritional yeast,
19:23red beet powder, bean flakes, salt, onion powder, smoked paprika,
19:28vegetable oil, soy sauce, liquid smoke, water, and beef broth concentrate.
19:35That's all set.
19:36Get it all mixed up.
19:37Dump it out here and we'll get rolling.
19:39This is our house-made fat.
19:42It's a different kind of dough.
19:42It's got more tapioca powder.
19:44We'll kind of marble this in, fold it up, scoop it.
19:47We portion them, get it in the foil.
19:50Now they will go in the steamer for 25 minutes at 220.
19:53Rot fresh off the roller.
19:55We're going to get the bun ready first.
19:57Garlic aioli, toss it in.
20:00Ketchup, sriracha mayo, fried onions.
20:04There's the finished bacon brat.
20:06The hot brat for Jason.
20:07It had the consistency of a brat, amazing flavor,
20:10and the spicy peppers on top.
20:12Is this what you thought it would turn into?
20:14Absolutely not, but we're happy.
20:16Guy coming here really changed the shape of our business completely.
20:19Now we have a whole fried chicken shop based on ready-to-eat food.
20:23I came in with my own level of skepticism,
20:25but I would not be steering you wrong telling you to come in here and try this.
20:29It's fantastic.
20:30Congratulations.
20:31Thanks, man.
20:34Order up.
20:34Verde gordita.
20:35Eggplant palm focaccia, please.
20:37And there are more of these places blowing up all over the country.
20:40Are you going to rise door right up?
20:41There you go.
20:42Can I grab anything else for you guys?
20:44And we'll be checking them out next time on Triple D Nation.
20:46Mmm.
20:48And I'm trying not to eat this one, but...
20:49Go ahead, jump in.
20:50Okay.
20:50No problem, I mean, come on.
20:53I mean, mmm, I feel...
20:55You're going to starve to death.
20:56It's hard to sit there and watch somebody eat.
20:58No, it sucks.
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