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