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00:00Hey there, I'm Guy Fieri, and we're rolling out looking for America's greatest diners, drive-ins, and dives.
00:07This trip...
00:08Welcome to diners, drive-ins, and dives.
00:10We're digging up all kinds of deliciousness.
00:13Liquid gold right there.
00:15Like sloppy barbecue in Florida...
00:17It's almost too good to mess with.
00:19Does it come with gloves?
00:21Spicy tacos in California...
00:23That's my kind of heat, baby.
00:25And a Cambodian spot in San Jose...
00:27Lights out, right?
00:28What he says.
00:28With a story as inspirational as the food.
00:32You're a treasurer, chef.
00:33It was awesome to be here.
00:34That's all right here, right now, on Diners, drive-ins, and dives.
00:49So I'm here in San Jose, California, with one of my favorite interviewers, the one and only Graham Benzinger.
00:54Now, Graham interviewed me when he was just coming out of college in 2008, came back and did a follow
01:00-up interview in 2025 at my ranch.
01:03It was a blast.
01:04So, finally, I get to have him on my turf and put him in a place where he doesn't know
01:08everything.
01:09Have you had Cambodian food before?
01:10Have not.
01:11Fantastic.
01:11I'm winning right here.
01:12This is Angkor.
01:15Lemongrass chicken's coming.
01:16Angkor's kind of next level.
01:18It's such a flavor explosion.
01:19Long last ready.
01:20More people need to experience Cambodian food.
01:22Is it like Thai food?
01:23Kinda.
01:24Thai is fiery.
01:25This is herbaceous and more citrus whore.
01:27And that Cambodian heritage is what aerospace engineer Chani Lau, along with the help of her husband, Kent, turned to
01:34for the family connection and healing that she needed.
01:36When I was 13 years old, the Khmer Rouge took over the country.
01:40And the next day, they take you away from your parents to labor camp.
01:44During that four years, my dad didn't make it, and I lost one brother.
01:48But your mom was able to make it with you?
01:49Yes.
01:49How did you guys maintain hope through all of that?
01:52My mom was like my angel.
01:54On the flight to America, I had no idea that there's so much opportunity here.
01:59Did you work in engineering for a while?
02:01Yeah, I worked at a different industry, building up different jet fighters.
02:05And then my mom passed away.
02:06Cooking was time for me to be with her.
02:09We loved the food so much, so we said, all right, let's make this happen.
02:12Here is your amok.
02:13I had the amok.
02:14It's a catfish served in a banana leaf bowl.
02:18Very appetizing and exciting.
02:20This is a national dish of Cambodia.
02:23Amok started with making keroon.
02:25Keroon?
02:26Lemongrass paste.
02:27Lemongrass, Cambodian chili, galangal, makrut lime rind, garlic, turmeric, snout sugar.
02:34It's imported from Cambodia.
02:35Not super sweet, but caramely?
02:37Yeah.
02:37Okay.
02:38Shallots, fish sauce, salt, water, and oil.
02:41In the old time, you pound it in a mortar pencil.
02:43Immortal pestle.
02:44That had to take forever back in the day.
02:48Whoa!
02:49Yeah.
02:50Now we're going to use the mother sauce to make the rest of the sauce.
02:53California chili.
02:54California chili or wahee.
02:55It's the same.
02:55Okay, yeah.
02:55Coconut cream.
02:56Blend it.
02:57Next, we'll add in eggs.
02:59That's it.
03:00Put it over a catfish to let it marinate.
03:03Now we're going to make a banana leaf bowl.
03:05Fresh banana leaves?
03:06We got fresh in California.
03:07The benefit or purpose of this is what?
03:09The flavor.
03:11Trim it off.
03:11It's pretty precise.
03:12Are you just showing off because Graham's here?
03:15Welcome to Diners, Drivins, and Dives.
03:17No, Graham.
03:18Oh, you even got it over the hair.
03:19It was my joke.
03:21So you're going to pleat it, throw a little piece of the toothpick in there.
03:24That go into these.
03:25And then what do we load it up with?
03:27Kale, the fish batter.
03:29So a little bit of that egg is going to help congeal that.
03:31That's right.
03:32And how long it'll go in the oven?
03:33For 44 minutes.
03:34Not 45.
03:35Not 43.
03:36I time it right here.
03:37We're going to make the sauce that go on top.
03:40I've seen a lot of whisks.
03:41I've never seen the one with that in there.
03:44Did you make that?
03:45Yeah.
03:46We add salt, sugar, rice flour, the clear part of the coconut cream, the rest of coconut cream.
03:54And we're going to let that thicken up.
03:55When it's ready, our coconut cream.
03:58Fresno chili.
03:59Lime leaf.
04:00Incredible flavor.
04:01Garnished with some parsley.
04:03Ready?
04:07It's fantastic.
04:08Amazing flavor.
04:09I could eat that all the time.
04:10It's like Cambodian catfish souffle.
04:13I would not know that this was a fish dish.
04:16I like a little bit of the heat from that Fresno chili.
04:19The banana leaf imparts the flavor.
04:21It tastes so, like, healthy and fresh.
04:24Lights out, right?
04:25What he said.
04:28Here is the amok.
04:29The fish is so tender.
04:31Absolutely delicious.
04:32It's like being transported to the mom's house.
04:34So this is the kind of food you grew up eating at home?
04:36Yes.
04:37Chunk it in for table two.
04:38I rotate through the menu.
04:39Ginger chicken, lemongrass chicken, lemongrass beef.
04:42What don't you like?
04:43Probably nothing.
04:44Pork ankhorn noodle ready.
04:45Ankhorn noodles are my go-to meal.
04:47Chunks of pork belly in there always warms you up.
04:49What are we going to make now, chef?
04:50Ankhorn noodle.
04:51First is making the sauce.
04:53California chili paste with a little bit of oil.
04:56Coconut cream.
04:56And how long is this going to take, chef?
04:58One and a half hour.
04:59Set the timer then.
05:01We're engineering based around here.
05:02Shallots, peanut sugar, salt, fish sauce.
05:05Let it continue cooking for like five minutes.
05:08It's Cambodian enchilada sauce.
05:10That's what it tastes like.
05:12We also use it to marinate the pork.
05:14Beautiful pork belly.
05:15Fish sauce, salt, and sugar.
05:17And how long are we going to let this marinate this pork belly?
05:19Overnight.
05:20I let the air marinate.
05:21Can I ask why the air marinating?
05:23You can let any of the moisture go.
05:24Makes a big difference.
05:25We roast it in the oven.
05:27375 for 45 minutes.
05:29Rotate it.
05:30Turn up the heat.
05:30425 for five minutes.
05:33Chill it.
05:34And then slice it.
05:35Roast it before we put it into the noodle.
05:37And then what's this concoction?
05:38We call it flavor mix.
05:40This one is...
05:41You want to try?
05:43Maybe...
05:45Dry shrimp.
05:46Roast garlic.
05:47Roast shallot.
05:48Salted daikon.
05:49Heat up a noodle.
05:50What's your favorite dish you make?
05:52It's this one.
05:52I can eat this every day.
05:54Pork belly.
05:55Glazing that sauce on there.
05:56The flavor that we're going to put in.
05:58The flavor bomb.
05:59Just add chives and bean sprouts.
06:01Get it all in there.
06:03Garnish.
06:06I mean, it's delicious.
06:08Almost like a pad thai dish.
06:09Very good.
06:10And less heavy, too, than I was expecting.
06:13Try with lemon.
06:14Let me just go crazy now.
06:16I like it even more with the lemon.
06:18Yeah.
06:18A little acid check.
06:19Cleans up some of the richness of the coconut milk.
06:21Pork is incredibly tender.
06:24There's a real umami all the way through.
06:26I think that little flavor bomb dust is spot on.
06:28I can see why you eat it every day.
06:31Pork belly.
06:32The pork belly, it's like barbecued almost, and it's so crispy.
06:35The chili sauce has so much great, rich, deep flavor without any sort of burn.
06:40Here's your lemongrass chicken.
06:41Such a special cuisine, you have to try it.
06:43I think flavors are probably one of the best ways to get people to appreciate a culture.
06:48You're a treasure.
06:48Chef, it was awesome to be here.
06:50Graham Benzinger.
06:51This was a blast.
06:52Right?
06:54Up next, a real deal taqueria in Roseville, California.
06:58That's a big boy taco.
06:59Going the extra mile with their tortillas.
07:01It doesn't get any better than this, I'm telling you.
07:03And running the gamut with their flavors.
07:06So he says we keep everything real traditional here.
07:08We're making a fried chicken taco.
07:11425 for a five minute in each side.
07:13Okay, so take off your shoe.
07:15So 7, 30, 35, carry the four.
07:19Take a square root.
07:20Right, okay, I've got it figured out.
07:24So I'm here in Roseville, California, about 25 minutes outside of Sacramento, and I'm on
07:28the hunt for some tacos.
07:30Up here, you can find great tacos just about anywhere.
07:32But I heard about this place where they've got a Michelin recommendation.
07:35When the chef is doing tacos like you'd get at a stand in Mexico,
07:38but at a nice sit-down restaurant at a reasonable price in the United States.
07:42That's my kind of joint.
07:44This is Nick's Taco.
07:47Octopus burrito coming right up.
07:49I think Guy's just going to come straight in here, smell those tortillas.
07:53He's going to be blown away.
07:54Al pastor and rajas con queso.
07:56Their flavor profile is from Monterey, Mexico.
07:59It's always something kind of unique, but delicious.
08:02Shrimp power chile for the patio.
08:03What makes this place different?
08:05Clearly there's the chef's approach to it.
08:06I mean, things are kind of refined in a way that you don't see in every taqueria.
08:09Because Patricio Wise isn't your typical taqueria chef.
08:13He followed a passion for his hometown flavors and ditched his career so he and his wife,
08:18Cynthia Martinez, could crunch tacos instead of numbers.
08:22I was in finance before.
08:23And I'm like, we should open a taqueria right here.
08:25And you pivoted to becoming a chef that's getting Michelin recommendations.
08:29Yes.
08:29That's incredible.
08:30The idea was to make tacos and use quality ingredients.
08:33We're cooking the corn, nixtamalizing it.
08:35With that, we make tortillas.
08:36We've actually ordered tortillas, a stack of them for home party.
08:40Let's get into it.
08:41We're going to make our masa for fresh corn tortillas.
08:43Is it all the blue corn?
08:44And we use yellow corn as well.
08:45You're one of those people that if they didn't tell you you couldn't fly, you probably would have tried.
08:50I have a pilot's license as well.
08:51Okay, I'm done talking to you.
08:53So we're going to just add water.
08:54We're adding slake lime to it by raising the pH of the water.
08:57Pulls the skin off.
08:58And that's the key.
08:59It's going to simmer for about 45 minutes to an hour.
09:01Steep for eight hours.
09:03Now we're going to grind our corn.
09:04This is a volcanic stone grinder.
09:06It doesn't get any better than this, I'm telling you.
09:09Just get some water.
09:10And keep your moisture right.
09:11This will just start cranking it out.
09:12That's it.
09:15Beautiful.
09:15Smells fantastic.
09:17And we'll make tortillas with this.
09:18Into the roller.
09:19Cook them on the plateau.
09:20You got to like that automation, huh?
09:21We'll do two churns.
09:22How long on each side?
09:23About 20 seconds per side.
09:25Let's build this taco.
09:26Roadkill taco, table 23.
09:27The roadkill taco, it has pork belly with a lot of different sauces.
09:31It's a perfect taco.
09:33We'll start with a pork belly.
09:34So we're going to dry rub this.
09:35Salt, paprika, tahin.
09:37We love tahin.
09:38Garlic powder, cumin, chicken bouillon.
09:40I call it the umami bomb.
09:41Cover the entire thing, flip it, and do it again.
09:43We're just going to take it straight to the smoker.
09:45Six to eight hours, 185, 190 internal temperature.
09:48Got it.
09:48And then we'll take it out and chill it entirely.
09:50Dice it and chop it.
09:51Okay.
09:51So right now we're going to make the roadkill.
09:53The pan was already hot.
09:54We have some oil, smoked pork belly, diced tomatoes, diced onion, diced serrano chiles,
10:00salt and pepper, and let it simmer for about an hour.
10:02They'll disintegrate, really.
10:03And then deglaze with a little bit of the lime juice.
10:05Excellent.
10:05I just want to eat that.
10:06This is a blend of Oaxaca and provolone.
10:09I'm going to pick up a tortilla so it makes a little crust.
10:11So it gets a little fried cheese skirt on it.
10:13That's on the inside, there.
10:15Our tortilla ready right here.
10:17And this is a roadkill.
10:19Top it up with a little bit of micro cilantro.
10:23Oh, that tortilla is to the roof.
10:25This rendered down pork belly.
10:28Oh yeah.
10:30It's extrapolating some of that sauce made out of the tomato and the onions.
10:33There's a good word for you, extrapolate.
10:35There you go.
10:36Nice richness from the cheese.
10:38That's a big boy taco.
10:40I'll see you.
10:41I've got to roadkill here.
10:43Between the crispiness of the pork and that gooey cheese skirt, one of the best bites in the region.
10:49Lime and smoke flavor.
10:50It's like the perfect marriage.
10:52My favorite taco is definitely the roadkill, but the vegan tacos are out of control.
10:56You took me from roadkill to vegan.
10:57I know you can have the best of both worlds.
11:00Alpastor pork and a quesadilla.
11:01There are some dishes that you do not usually see in a typical taqueria.
11:07Work the mac and cheese.
11:08Are we going to do all the tacos?
11:09Is today my taco Tuesday?
11:11Yeah.
11:12More tacos coming.
11:13Don't go anywhere.
11:13I'm pushing myself not to eat.
11:15Okay, I'll eat it.
11:21Welcome back.
11:21Triple D hanging out in Roseville, California, just outside of Sacramento at Nick's Taco.
11:26Chef Patricio, wow.
11:28Really good street tacos.
11:29Oh, on top of that, Michelin rated.
11:30Yeah, it's kind of a big deal.
11:32One barbacoa for table 31.
11:34You will find different seasonings, different methods of cooking.
11:39Fried chicken taco, Nashville hot for Valentina.
11:41I had the Nashville hot chicken today.
11:43It's very unique and a lot of fun.
11:45Oh, so he says we keep everything real traditional here.
11:47We're making a fried chicken taco.
11:49I grew up eating fried chicken at my mom's house.
11:51Right now we're going to make the marinade.
11:52It's a buttermilk base.
11:53Paprika, garlic powder, onion powder, salt, white sesame seeds.
11:57Didn't see that coming.
11:58Black sesame seeds.
11:59Didn't see that coming.
12:00And chicken base, yeah.
12:01I love it.
12:01And we blend it all together.
12:03How long are we going to let these chicken thighs marinate?
12:05Overnight.
12:05We're going to make the dredge.
12:07What is it?
12:07All-purpose flour, garlic powder, salt, onion powder, black pepper, and paprika.
12:12We'll do a single dredge.
12:13In the flour?
12:14Into the fryer.
12:15For about two minutes.
12:16What are we into now?
12:16Nashville hot chili oil.
12:18We're going to start with some melted butter.
12:19Canola, olive blend.
12:20Okay.
12:20Have another powder right here.
12:21Bloom that right in there.
12:23Love it.
12:23Cayenne pepper, garlic powder, cumino, and salt.
12:26Oh, you can smell it just the way it blooms in the air.
12:29Right now we're going to make our salsa negra.
12:31So with the oil.
12:32And I've toasted these chiles ahead of time.
12:34Pasilla, guajillo, and chipotles.
12:36We're going to steep those in the hot oil.
12:38Now a little toast.
12:39A hot pan, whole cumin, pori on there, black sesame seeds, white sesame seeds.
12:43Let them get fragrant.
12:44Give them a nice little toast.
12:45Blend everything together.
12:46The oil is the base.
12:47Mm, liquid gold right there.
12:48Our toasted spices, salt, just grind away.
12:52Now we have the lime juice.
12:53Love it.
12:56I could eat that hat with that sauce.
12:58Tell me about this peanut sauce.
13:00Peanut chipotles sauce.
13:01We start with toasted peanuts unsalted.
13:03We add the chipotles, garlic powder, the lime juice, and a little bit of water, salt, and the oil.
13:07And that's all she wrote.
13:09Let's build this taco.
13:10House-made tortilla with a bed of grilled cheese.
13:12We have the fried chicken going into our Nashville hot oil.
13:15You do like spicy stuff, right?
13:16Come on.
13:17We have our cheese curd ready to go right here.
13:19Plated on top of our tortilla.
13:21Chipotle sauce, just a kiss.
13:22Salsa negra.
13:23This is habanero powder.
13:24Pickled onion for a break.
13:25Some micro cilantro.
13:27Enjoy.
13:28Look at that.
13:32In Nashville, there's a place called Prince's Hot Chicken.
13:35It's a little strip mall.
13:38That tastes closer to Nashville hot chicken from Prince's than probably 90% of the hot chickens
13:44I've ever had.
13:44Great crunch on the chicken.
13:45Flavor all the way through.
13:48This pina chipotle and this salsa negro complements so well.
13:53That's my kind of heat, baby.
13:54Outside of Mexico, that's one of the best tacos I've had.
13:57I mean, one of the best.
13:59I appreciate it, chef.
13:59The real deal, man.
14:02Nashville hot fried chicken.
14:03The flavors are there.
14:04Somehow it balances everything to perfection.
14:07It is spicy, but you still want to keep eating it.
14:09How's everything, guys?
14:10Such a vibrant atmosphere.
14:12People are having a great time.
14:14And the food is the cherry on top.
14:16It's no question to me why you're getting the Michelin recommendation.
14:19Next time I'm back to Roseville, you will see me.
14:21I'm going to have to have somebody drive me.
14:23Yeah.
14:23I'm going to have to tap out.
14:26Coming up, a barbecue spot in Palm Beach Gardens, Florida.
14:30Look at that great smoke ring on that.
14:32Loading up their brisket chili.
14:34This could be Tommy's Cornbread Nugget Crunch.
14:36And a sandwich that's no average show.
14:39Just the right amount of sloppy.
14:41Right amount of sloppy.
14:48Hunter and I are here in Palm Beach Gardens in South Florida.
14:51When I say Palm Beach Gardens, what do you think about?
14:53We're going golfing.
14:54No, we're not going golfing.
14:55You know I don't like to golf.
14:56Okay, I don't know.
14:57Alligators.
14:58No, not alligators, no.
15:00Manatees?
15:00It's not anything to do with animals.
15:02We're a food show.
15:03What are you thinking of?
15:04I mean, maybe like a seafood.
15:05Not seafood.
15:06What about, okay, barbecue.
15:07Florida barbecue?
15:08No, not Florida barbecue.
15:09Texas barbecue.
15:11Okay, I'm lost here.
15:12Don't worry, because I have found the way.
15:14This is Nev's barbecue.
15:15So we're not going golfing?
15:16We're not going golfing.
15:18Walking in, pulled pork sandwich, coleslaw.
15:20I know a guy likes barbecue, so he's in for a treat.
15:24A half rack with coleslaw from Mark in the window.
15:27I've been to Austin, Texas, and I put this barbecue up against anything I've had over there.
15:31It is so good.
15:32But this Lone Star smoke is put out by two Floridians, Tommy and Kelsey Neville, who opened this mom-and
15:38-pop spot after Tommy's extensive journey in the restaurant biz.
15:42Right out of college, moved to Texas.
15:44I was in the steakhouse business for a long time.
15:46Traveled all over the country, lived in Dubai, I mean, all over.
15:49That Dubai barbecue.
15:50Yeah.
15:51You know, I always knew that I wanted to open a barbecue restaurant.
15:54You name it, you make it.
15:55Scratch made everything.
15:56Brisket burnt and sloppy joe.
15:58The burnt and sloppy joe is absolutely fantastic.
16:00With the homemade sauce and the nice bun.
16:03The burnt ends are so delicious.
16:05We're into sloppy joe time.
16:06Let's rock and roll.
16:07We're trimming up our brisket, kosher salt, black pepper here, paprika, cumin, you rub on the outside.
16:13But we're smoking at 225, 16 hours.
16:16When you pull, baste in tallow.
16:18Tallow.
16:19Nice little glaze, wrap them up and put them to bed.
16:21Until you get up in your 198, 200.
16:24Yeah.
16:25We're taking our brisket.
16:26Chill it, then we'll cube it.
16:27Mmm.
16:27Look at that great smoke ring on that.
16:29It's just beautiful.
16:29And this sauce that we're going to make?
16:31Nev's OG, the Kansas City style.
16:32Ketchup base, maple syrup.
16:34Wash your sister.
16:35Apple cider vinegar, hoisin sauce, tomato paste, honey.
16:38Thanks, darling.
16:39Brown sugar.
16:40Chili, garlic, chipotle powder.
16:42Bring out the boat motor.
16:43Everybody stand back.
16:46Delicious.
16:47So these are going to get glazed.
16:48Two hours on the smoker.
16:50Now we're going to make our Nev's spice rub.
16:52Why don't you put some brown sugar in?
16:53Holy moly.
16:54Okay.
16:54Black pepper.
16:55We've got a little culture salt, cumin there, cayenne, paprika, onion, garlic, and chili.
17:01Let's build these.
17:02All right.
17:02Brisket burn-ins right here.
17:03Beef towel that we smoked and rendered.
17:05Red peppers and onions.
17:06Tomatoes, tomato paste.
17:08And then this is our spice rub that we made earlier.
17:10Granulated garlic.
17:11Mustard powder.
17:12Oyster sour.
17:13Cayenne.
17:14Nice.
17:14Brown sugar.
17:16And then lastly are the beauties.
17:19We're going to cook this down for about an hour and a half, two hours.
17:21Just, I mean, hey, you know.
17:23That is delicious.
17:25It's almost too good to mess with.
17:26It's almost like you know what you're doing.
17:28Let's build a sandwich.
17:30Toasted brioche bun.
17:31The beautiful burning in Sloppy Joe's.
17:32Pickled white onions.
17:33Serrano's right in there.
17:35Does it come with gloves?
17:38Everything that you love about Sloppy Joe.
17:40Tanginess, the Worcestershire, a little bit of mustard love.
17:43I get a little heat from that, and I like the vinegar too.
17:45That kind of cuts all that richness.
17:47Enough bun to hold it together, but isn't stealing the show.
17:50Delicious.
17:51That is money.
17:53Sloppy Joe and coleslaw for Rex in the window.
17:55Just the right amount of Sloppy.
17:57Right amount of Sloppy.
17:58It's gourmet barbecue, I would say.
18:01Smoked turkey, mac and cheese.
18:02What's your favorite thing when you come in?
18:04Brisket's the best thing I've ever had.
18:05How about yourself?
18:06The chili's amazing.
18:07Puts the cornbread with croutons on there.
18:08Top shop.
18:09No beans needed.
18:10Got the sausage, the brisket.
18:12It's just a great combination.
18:14Let's talk about it.
18:15So starting out with the pork butt.
18:17This is the dry rub we made earlier,
18:19and this is also going to get that 24-hour dry rub.
18:21Yes, sir.
18:22Go on to the smoker, 225 degrees, 11, 12 hours,
18:25until we get an internal temp of 195.
18:28We're going to add some of our Carolina mustard sauce.
18:30Got it.
18:31Water and apricot, blending that to a puree.
18:33Yellow mustard, friol mustard, rice wine vinegar,
18:36apple cider vinegar, sugar.
18:38Just a touch.
18:39OJ, fresh squeezed lemon.
18:40And some salt.
18:43We've got our pork butt right on top.
18:45Mix that around.
18:47Okay, why are we going to mess with that and do anything else?
18:50We like to build some flavors.
18:51What's up next?
18:52So here's just a standard cornbread mix,
18:54a little extra sugar, traditional buttermilk,
18:57egg, sour cream, serrano peppers, salt, baking powder,
19:01honey, grated American cheese.
19:03How long do we bake this at?
19:04350, 16 minutes.
19:05From that, take the day-old cornbread, dice that up,
19:09add a little clarified butter,
19:10and then toast it again to make our cornbread croutons.
19:13All right, buddy.
19:13So we got some rendered down poblanos, serranos,
19:16and a little bit of onion.
19:16Big old pieces of poblanos.
19:17I love the big chunks.
19:18Cumin, brown sugar, chili powder.
19:21Crushed tomatoes going in, cheddar jalapeno sausage,
19:24black pepper sausage, brisket right here,
19:25and the pulled pork.
19:27How big is this bowl for the chili?
19:28Chicken stock, so a little bit of our cornbread batter
19:31mixed with some water to thicken it.
19:33That's what I was going to say.
19:34Right.
19:35That was my guess.
19:35Not at all.
19:36Three hours on the stovetop simmering.
19:38That's how it's served?
19:39That's exactly how it's served, just like that.
19:44It's a little sweeter than I would think of Texas chili.
19:50The amount of meat in there is pretty ridiculous.
19:53The number one thing you see in this is that poblano.
19:56It's silky.
19:58It's creamy.
19:59That is delicious, though.
20:00The cornbread croutons, this could be Tommy's cornbread nugget crunch.
20:04So good.
20:05That is the bomb chili right there.
20:06Dynamite.
20:07I have a chili for you.
20:09So, Victor and Nina from Limoncello, which is in North Palm Beach,
20:13give me the rundown on the chili.
20:14It's so good.
20:15Everything about it is perfect.
20:17Wouldn't change a thing.
20:18Can you eat all that?
20:19I'd try.
20:20That's the best attitude.
20:22Pulled pork sandwich for the patio.
20:23It's a barbecue that you cannot find anywhere else.
20:26He takes everything to just another level.
20:28I won't come to Palm Beach Gardens expecting to find Texas barbecue,
20:32but you do what you do.
20:33You do it great having your family here, working with your wife.
20:36It's a real deal.
20:37Thank you, brother.
20:39So, that's it for this edition of Diners, Drivins, and Dives, but don't you worry.
20:43There's funky joints all over this country, and I'll be looking for you next time on...
20:46Triple D!
20:53This is every time.
20:56Every time.
20:59Every time.
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