All language subtitles for Diners.Drive-Ins.and.Dives.S48E07.REPACK.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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

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

This trip...
homina, homina, homina...

...It's a first-class tour...

Outstanding. Mmm, I love it.

...of cultural
culinary creations.

You're totally
freaking me out.

Like authentic Argentinian
in Boulder, Colorado...

You need to have
a franchise of these,
all over the country.

And Ethiopian emporium
in Memphis...

I'm dying to try this.

And indigenous flavors
in Phoenix...

It's delicious.

Where fry bread
is the star of the show...

Getting a chance
to share with the world,

this amazing culture,
job well done.

That's a right here, right now
on Diners, Drive-Ins
and Dives.

Here in Phoenix, Arizona.

Love this town for Triple-D.

Been here a ton of times.

Great chefs,
great restaurants,
all kind of diversity.

Here to check out a restaurant
that won a James Beard Award
back in 2012.

And you know, we need to see
more of this food
and more of this culture.

Native American,
you gotta dig it.
This is the Fry Bread House.

[woman] Fry bread going in.

[man] So when you come
in to a restaurant,

and you see that they
have a James Beard Award,

you know it's gotta be good.

[man 1] Green chili stew.

Authentic southern
tribal cuisine.

[man 1] Vegetarian taco up.

Simple but complex
at the same time.

[Guy] And it all started
when Cecilia Miller

decided to share
her family recipes

with the masses back in 1992.

And now her kids,
Jennifer and Richard,
are carrying the torch.

My mother passed away in 2020.

-I'm sorry for your loss.
-Thank you.

As a family, we just decided
that we were gonna continue
to keep it going.

She had no idea

that her food was gonna
have the appeal
to a wide array of people.

Not represented enough.

What are we making today?

[Jennifer] A red chili beef
ultimate taco.

-Are we making a fry bread?
-Heck, yeah. That's what
the native taco comes on.

Well, yeah.

We call the fry bread...

It's crispy on the outside,
soft on the inside.

A warm color of dough.

-Let's see this.
-All right.

Flour. Salt. Baking powder.

-And then-- Yep.
-Shortening?

[Jennifer]
Mix for about ten minutes.

Add the milk and water.

-[Guy] 15 minutes?
-That's right.

-[Guy] Let it rest.
-And then,
portion 'em out.

[Guy] The way you're
pinching it, seals it,
pulls it tight.

[Jennifer] That's right.
I let it sit for five,
ten minutes.

-And then start stretching it.
-Okay.

-[Jennifer] So we have
some pinto beans here.
-Right.

-We are gonna soak
it overnight.
-Got you.

[Jennifer] Then we put 'em
in boiling water
with some salt.

Little bit of grease.
Cook 'em.

-Couple of hours till tender.
-That's right.

-[Guy] We're gonna mash 'em?
Okay.
-Yep.

So we're gonna make
the red chili beef.

-Got some vegetable oil,
beef shoulder, neck off.
-Got it.

Season it with salt.
We're searing it.

-We're gonna flip it.
-Now when that's done...

[Jennifer] We're putting
it in boiling hot water.

And we're gonna cook
it for three to four hours.

We'll let it cool down.

-Shred it. Right.
-We'll break it down,
we'll pull it apart. Yep.

Now we're gonna make
our red chili beef.

-Cook the chili pod.
-Guajillo or New Mexican?

-New Mexico.
-Steep 'em in hot water.

-We're gonna blend this.
-Uh-huh.

[Guy] Little bit
of the steeping liquid.

[Jennifer] Now we're gonna
finish our red chili beef.

Vegetable oil.
Onions. Garlic.

Beef bouillon.
Chicken bouillon.

Pepper. Cayenne pepper.

-Light that up a little bit.
-That's right.

Then we're gonna add our beef.

Red chili sauce.

Starts to boil a little bit
and then it's done.

All we need now
is to get fry bread.

That's right.
Flattened it out.

[Guy] And then you
just gonna go and float
it in that hot oil.

-[Jennifer] That's right.
-You flip it?

So I'm gonna build you
our ultimate taco.

Our beans Red chili.
Sour cream.

Onions. Cheese. And lettuce.

-Fold it in half.
-And then invite
Paul Bunyan over.

It is a meal for two.

-[Jennifer] There's no
easy way to do that.
-Look at that.

Mmm. It's delicious.

The fry bread
itself is fantastic.

I mean,
I love the texture of it.

The chili beef inside
of it is really nice.

Great flavor in that.

The pinto beans,
although smashed,

still get really nice
texture out of.

It's delicious.

[woman] One red ultimate taco
for table two.

There's a lot more to it,
than just your
regular tortilla.

We like the red chili a lot.

It does have a little bit
of a kick at the end.

The beans, it just makes it.

It's messy, it's sloppy,
it's really good.

It's just great to dig in to.

-Now that's a pro bite.
-[woman] It's so good.

-There you go.
-Oh, thank you.

[Guy] So these
are good friends of mine.
The Goldsteins.

They build my outdoor kitchen
that you've seen
at Guy's Ranch Kitchen.

They designed the kitchen,
the designed the overhang.
Incredible.

I think Native American
gets more recognition

in representation
of New Mexico, Arizona.

I grew up in Phoenix.
Course we don't have
a proper fry bread.

[Guy] Every time I've been
to a Native American
restaurant,

the food is just
tons of flavor.

Honestly,
it's an everybody restaurant.

[man] It shows
a cultural education
that's occurring through food.

And that's a powerful thing.

Pozole chumuth
for table seven.

The pozole is amazing.

Got some harmony in it.
Some pork.

[woman]
The chumuth is like
a tortilla.

Just dip it into your stew
and it's good.

What's going with the pozole?

-More like a tortilla?
-Yeah.

But if you're in a native
restaurant,
you gotta say chumuth.

Start by searing our pork.

-[Guy] So a little bit of oil.
-Pork loin.

We are gonna make pozole.

-We got oil.
-Onions.

The homina, homina,
homina, hominy.

-[Jennifer] Garlic. Oregano.
-Oregano.

-[Jennifer]
Black pepper. Water.
-Chicken base.

That much cayenne?
[whistles]

[Jennifer] Red chili sauce.
Cilantro. And green onions.

[Guy] And then once
that pork's done,
we're gonna add that in.

-That's right.
We're making some chumuth.
-Chumuth.

[Jennifer]
All-purpose flour. Some salt.

-Lard. Warm water.
-Warm water?

-[Guy] Okay, so mix this up.
-We're gonna let it rest.

We're gonna portion it out.
And then we're gonna sheet it.

And what do you call
this tortilla
cooking apparatus?

-It's getting hot over here.
-[Jennifer speaking]

All right, daredevil.
You're gonna dive right
into the fire over there?

-Or you gonna turn that off?
-I am. Just lay it in.

-Tattoo your arm.
-[laughs]

Wait about five seconds.

-And then turn it over.
-No need to have
any tongs or anything.

Just use your hands.
And let that just
get piping hot.

[Jennifer] Get your
pozole together. Green onions
and some cilantro.

Use the chumuth,
also kind of to dip
it in there.

Soak up the juices and enjoy.

Chumuth is like that,
basically a flour tortilla.

I like this scarring.

Mmm. That's good pozole.

Tender pork. Nice and light.

Not shy in flavor at all.

-Good.
-Delicious. I love it.

I'm working on the pozole.

The pozole here is unique.
It's a thicker stew.

It has such a great flavor.
The spice makes it amazing.

-What do you think
of the pozole?
-It's excellent.

I could smell the flavor.

[woman] Green ultimate
coming up for table 12.

It's good food. Period.

When you come by to Phoenix,
you stop by
the Fry Bread House.

I believe that your mom
is having the moment
of all moments right now.

Getting the James Beard Award
is amazing.

Now, getting a chance
to share with the world,

this amazing culture,
this heritage,

-job well done.
-Guy, that means so much
to me. Thank you so much.

[Guy] Up next,
a taste of South American
Boulder, Colorado.

It's all things
Argentinian food.

Including one plate
that threw me
for a loop.

I've never seen this dish.

You can take your nap
after that.

Dad, next time we come
to Boulder, Colorado,

we need to get
a four-wheel drive Camaro.

Four-wheel drive
convertible Camaro?

Yes. And I thought
we were going snowboarding.

We are going snowboarding.
We gonna get something
to eat first.

-You like empanadas?
-I do.

Especially when we're
going snowboarding.

[furiously]
We're gonna go snowboarding.
Enough.

Anyhow,
this is an Argentinian joint.

It's got an awesome story.
The guy came here
as a snowboarder.

Met his wife.
They opened this place.

And it's everything
Argentinian,

from empanadas
to specialties.

-You hungry?
-Love it. Oh, yeah.
Let's do it.

-[Guy]
This is Rincon Argentino.
-All right.

Choripan sandwich ready.

[man] This is one of the best.
I feel like
I'm being invited in.

And I can stay
as long as I want.

It's like the essence
of community.

And the simplicity
of the menu.

Like you know
what you're getting.

[man] Little bit
of fresh basil. Boom.

[woman] This is great spot.

I actually got to do a story
in a local magazine

on a business that was local
and bringing
in diverse culture.

And Karly and Kiki have
really created
that in Boulder.

-Kiki?
-I only know him as Kiki.
In my phone, it says Kiki.

There we go.

[Guy] Kiki or Christian Saber
and his wife, Karly,

maybe serving
the Argentinian specialties,

but they're a match
made in Colorado.

-Where'd you guys meet?
-Breckenridge.

He was working
as a snowboard instructor.

And I was just snowboarding.

And when his visa was up,
he's like, "Hey, you wanna
move to Buenos Aires?"

And you up and moved?

-[Christian] And it worked.
-Yeah, it worked.

What is it? How do you
describe the restaurant?

[Christian]
Argentinian traditional food.

-So a lot of them
are empanadas, I assume.
-Yes.

Empanadas look perfectly done.

I had the steak empanada,
which is the tradition now.

Wrapped in a super
flaky crust.

It's just a classic expression
of Argentinian cuisine.

We're baking empanadas?

Traditional steak empanadas.

-[Guy] Okay.
-Olive oil. Yellow onions.

Red bell pepper. Garlic.

Beef drop. Steak.

So we cooked this down.

[Christian]
We add in the salt.

Paprika. Pepper.
And our homemade
marinara sauce.

-We let it cool?
-Yes.

How many empanadas
do you make a week?

Four thousand, five thousand,
lots of empanadas.

-Five thousand a week?
-Yeah, yeah, yeah.

And every empanada
is hand made.

-[Hunter] Where are the elves?
-"Where are the elves?"
is my line.

I gotta steal it when I can.

-He's taking over.
-I gotta steal it when I can.

-[Guy] We've cooled down?
-[Christian] Yep.

We finish with green onions
and green olives.

Now we make the dough.

We add vegan butter.

-The dough is vegan?
-Yeah.

Don't worry about the steak
that's in it.

[Christian] Hot water.

[Guy] AP flour.

-Salt.
-Just a little touch
of lemon.

-[Guy] Okay.
And we'll mix that up.
-About four minutes.

-Then let it rest?
-About 10, 15.

We got some dough flour
on the table.

-How many will this get?
-Six of them.

That'll work up an appetite.

[Christian] Now we need
the empanada cutter.

Boom. I like to let them
overnight and use them
the next day.

So you'll have the elasticity.

[Christian speaking]

And you have different folds
for different empanadas?

All the 16 kind of empanadas,
they all have different size.

-[Guy] So we can
tell which one.
-That's kind of cool.

-How long in the oven?
-12, 15 minutes.

While the empanadas
are cooking...

-Chimichurri.
-Love a good chimichurri.

[Christian] Parsley.
Lots of garlic.

Crushed red pepper. Salt.

-White pepper. Yep.
-White pepper.

[Christian] Oregano.
Red wine vinegar.

And lots of olive oil.

We don't use the chimichurri
the same day.

-Sit there and marinate?
-One or two days,
yeah, yeah, yeah.

And the empanadas are done.

That's gonna be screaming hot.

Delicious. That's money.

The flakiness of the dough...

-[Christian] Yeah?
-...is the key.

The texture of the meat,
you know you're getting steak.

And the chimichurri is great.
I mean, it's just a nice
little touch.

Love the olive in there.

Your [indistinct] of the green
onion is come though.

And then you get
the brininess of the olive.

You need to have
a franchise of these,
all over the country.

Oh...

I've got the two
steak empanadas.

These are the best.
With the meat so juicy.

I love the kind of,
warming spices

that they add
to the mixture.

It's just boom.

It's like a taste explosion
right in the mouth.

-How great are these?
-I love it.

-Where you from?
-Argentina.

[Guy] So how close is this
to what you would
find in Argentina?

-This is perfect.
-This is like being home?

Oh, yes. This is my place.

One more minute.

Lot of college students
coming here.
What's the main draw?

[Karly] Yeah, we're close
to the university,
up the hill.

Mostly people that live
and work in Boulder...

-Just like great food?
-Yep. Mmm-hmm.

This is the bustling place.
There's a lot of activity.

There we go.

We met coming
to the restaurant.

-They catered our wedding.
-They did.

-How great is that?
-Yeah.

I just feel like I'm
in another part of the world.

[Guy] And not just Argentina.

[Christian] Marinara sauce
on top of the milanesa.

[Guy] 'Cause there's a taste
of Italy in the mix,
when we come back.

Milanesa Napolitana.

It's just falling
over the plate
when it's served to you.

[Guy] This is delicious, chef.

Good luck on that.

-I'm gonna go
check on the car.
-No, no, no, no.

-I'll be right back.
You guys get started.
-Bring those big muscles, dad.

See, this is-- Every time.
Every time, he just leaves me.

Welcome back. Hunter and Guy,
Triple-D, Boulder, Colorado

at Rincon Argentino
with chef Christian.

What a great story. This guy
is a snowboard instructor
from Argentina.

Open up this empanada shop
and not just empanadas.

-It's all things
Argentinian food.
-Yep.

[Christian] And mix the salad
with chicken.

The food transports you
to that place as well.

Mushroom empanadas
inside the oven.

Here's empanadas
and breaded steak sandwiches,
steak plates.

I've got the Milanesa
Napolitana.

[man] Best thing
is the steak Milanes.

Steak is breaded and then
you have the ham and cheese
on top of that.

What are we starting off with?

[Christian]
The marinara sauce.

Where does marinara sauce
come into Argentinian food?

We do have a lot of Italian
influence in Argentina.

I didn't know they had
Italian influence
in Argentina.

The yellow onions, cook them.
Good enough.

-Where they talking to you?
-Exactly. Oh, yeah.

-Crazy person.
-Garlic.

Crushed tomatoes. Salt.

-Sugar. Black pepper.
-And a bunch of basil.

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

[Christian speaking]

I'm gonna tenderize
that little bit.

Now we're gonna do olive oil.

Combine some eggs.
Garlic. Salt. And pepper.

Fresh parsley.

Once it's mixed up,

we will add in the steak.

-[Guy] Italian breadcrumbs?
-Yeah.

I like to put a little bit
of dry parsley.

Like sometimes you put
it back here again.

-[Hunter] You double it?
-Yeah.

We will place it in the oven
on a plancha.

Gonna leave it just
for two minutes. Not more
than that. We flip it.

We will add
the marinara to it.

Cover with the ham.

All the way from side to side.

Ham's big in Argentinian food?

-[Christian] Yeah.
-Huh.

Lots of mozzarella.
Back in the oven to melt.

-[Guy] Got it.
-[Hunter] All right.

-[Christian] It's ready.
-Look at the size of that.

Oregano at the end.
Milanesa Napolitana.

And this cutting board,
is a traditional way
to serve it?

-[Christian] Yes.
-[Hunter] I like it.

Delicious.

I've had a lot
of grilled steaks
in Argentinian restaurants.

But I've never seen this dish.
It's very light.

-It's not heavy.
-[Hunter] Not too salty

from all the cheese,
the bread crumbs, and the ham.
Delicious.

-Well balanced. I love it.
-Outstanding.

And this also comes
as a sandwich?

-[Christian] Yeah.
-Not that big. Half the size?

-[Christian] That size.
-How big is this thing?

[Christian]
About 12 inches, 14.
Sometimes 16.

You can take your nap
after that.

[Christian] Here we go.

Very good.
Just full of flavor.

Aromatic.

No one thing over--
You know, over does
the other one.

Never tasted anything
as good as Rincon Argentino.

The oven is hot.

[Guy] I've never
been to Argentina,
but I've got a feel

that this experience...
There's a lot of culture
inside of this house.

When you pull up,
you can feel it.

Thanks for having us.
Continue success.

Coming up in Tennessee...

[hoarse voice]
That's Memphis, baby.

A funky Ethiopian eatery...

Gosh, that's good.

...that really sticks out.

That's some dynamite
kabob right there.

I'm here in Memphis, Tennessee
to do a little Triple-D.

It's been a while since
we've been here.

And when I roll in to town,
I call some
of the Triple-D alum,

like Uncle Lou, you know,
Uncle Lou's Fried Chicken,

to find out if there's any new
hotspots I should check out.

So I called Uncle Lou
and he said,

[imitates Uncle Lou]
"Oh, yeah. You gotta go
see this kid.

He's from Ethiopia.
Worked for me
about a year and a half.

Now he's set up
his own joint."

[in normal voice]
How's that for Uncle Lou?
This is Stick EM.

[man] Chicken kabob platters.

It's called Stick EM because
everything's on skewers.

It's Ethiopian, but it does
have a southern flair to it.

[man] Red snapper.

i just have so much respect
for people who are living
their dream.

[Guy] And that's exactly
what Ermyias Shiberou
is doing.

He escaped an Ethiopian
civil war as a teenager.

And landed in Memphis,
Tennessee to start
a new life,

with the help of an old
Triple-DOG

Uncle Lou's.

Best fried chicken in town.

A Memphis institution.

[Ermyias] He opened
the door for me.

I said, "Unc, I love you.
No offense.

But I think I wanna do
my own thing."

Chicken steak kabobs.

The flavor with the skewers
has spices that we don't
normally use in the south.

-What are we in to for, chef?
-Chicken steak combo.

-kabob?
-Yes.

This is what I call...

We use it for just
about everything.

Pineapple. Garlic...

Cinnamon. Ginger. Cumin.

Nutmeg. All spice.

-[Guy] Tomato puree?
-Yes.

-Oil. Liquid smoke.
-Kitchen sink.

Salt. Sugar. Water.
Fire it up.

-And who made the sauce up?
Is this the--
-I did.

-What's the word?
-It's good.

We'll see how it goes
on the meat.

Chicken breast.
And what kind of beef is this?

-[Ermyias] We use sirloin.
Put a little bit here.
-Okay.

-You seem like a guy
that splash...
-Oh, yeah, yeah, yeah.

And for the steak,
we'll add thyme,
ground rosemary,

and a little bit of salt.

-And then we skewer it.
-Got it.

And how long are we gonna
let this marinate?

-[Ermyias] Overnight.
-Okay.

[Ermyias] This is...

Which is a traditional
Ethiopian condiment.

Berbere. Salt. Water.

Vinegar. Oil.

-I'm dying to try this.
-Go for it.

It's simple, but it's good.

-Comes with two sides.
-Okay.

Today I'm gonna serve it with
cabbage and mixed vegetables.

[Guy] All right.
Well, let's make the cabbage.

-Oil. Onions.
Cumin. Turmeric.
-Puree ginger.

Now that we got everything
nicely toasted,
we throw the cabbage.

And salt to season.

-And we cook down the cabbage?
That's it?
-That's it.

All right. We'll put our
chicken and steak
on the grill.

Drizzle it with
the mother sauce
from the chicken...

Plate that with cabbage
and mixed vegetables.

I mean, it's just cabbage,
but it is good cabbage.

When I tasted
the mother sauce, I'm like,
yeah, okay...

But what it does to the meat.

-That's some dynamite kabob
right there.
-I'm glad you like it.

[Guy] The chicken
is super tender.

The steak. That marinate
really gave it some love.

And the sauce is...
You're gonna look at it,
and think it's ketchup.

And then you're gonna
get a big surprise.
Well done.

Chicken steak.

It was so tasty. Like,
the seasoning,
the way it's cooked.

Cabbage is fantastic.

And he got quite the product.

[imitates Uncle Lou]
Here he is. One and only,
Uncle Lou.

Uncle Lou and Guy together
getting the first time.

[in normal voice]
How's that for Uncle Lou
impression?

I like that, man.

[imitates Uncle Lou]
There was corruption on that.
How about some love sauce?

[in normal voice]
You are a legend in Triple-D.

We gonna talk about him.
At the time when I met him,

he had a convenience store
and a gas station.

He actually came
to my restaurant.

On a daily basis,
he'll be there to learn it.

He didn't work there?
He just interned?

-Did not work there.
-What hasn't this guy done?

Lamb shank, order up.

[man]
He's known for the skewers,
but there's no question.

I get the shank
every time I'm here.

It's flavorful.

[Guy] Talk to me about
lamb shanks, buddy.

-We gonna sear this.
-You gonna put
oil in there?

[Ermyias] No, not oil.
Salt. Onions.

-Jalapenos.
-This could be
a little spicy.

[both] Serranos.

-Fresh garlic.
-A lot of it.

[Ermyias] A lot of rosemary.

-Not all that berbere.
-Not all that berbere.

-We already got enough pepper.
-Not all that berbere.
And then he puts it all in.

[Ermyias] Water.
Red wine vinegar.
Soy sauce.

-And we're gonna
let this break.
-Simmer, six to seven hours.

-Let's go. What are we
making next?
-Basmati rice.

Water. Salt. Turmeric.
Ginger. Oil.

-Rice, already washed
and rinsed.
-Give it a stir.

Put the lid on.
Let it cook slow.

-We'll make the lentils.
-Okay.

This is my mom's recipe.

Oil. Onions.
Then I add our tomato.

Ginger garlic base.

Gonna let it cook down.
Berbere.

I'm never seen anybody use
more berbere in my life.

[Ermyias] Fenugreek. Cumin.
Welcome to Memphis, baby.

Don't say it like Elvis.
You're totally
freaking me out.

[imitates Elvis]
"Welcome to Memphis, baby."

[Ermyias] Let that cook down.
And now we're gonna
add our water.

-Bring that to a boil.
-Red lentils?

[Ermyias] Wash 'em, rinse 'em.
Gotta keep stirring, so we
don't want it to stick.

-[Guy] A little salt.
-About 15-20 minutes.

-We're ready to plate.
-[imitates Elvis]
That's Memphis, baby.

[Ermyias] Coming hot...
Gotta have a little gravy.

[imitates Elvis]
You gotta have gravy
when you're in Memphis.

[in normal voice]
Delicious.

The right amount of heat.

Little back note of it.
Not over seasoned.

Such big flavors from
the berbere and the jalapeno.

The lentils are delicious.

And what I love is that you
give a bunch...

Gosh, that's good.

[Ermyias] Plating lamb shanks.

The meat just peels
off of the bone. You don't
really need a knife.

There's a brown gravy on it.
It is rich.

It's really different.

-[Guy] Are you a lamb guy?
-I am now.

-Right?
-Delicious.

This is Erik Espinosa Jr.

And we do the knuckle sandwich
cigars together.

Have you ever
had Ethiopian food?

Never. This is awesome.

Think this is the next level,
for sure.

And tofu kabob.

Any time anyone's like,
"Oh, where should we go
to eat?" It's always Stick EM.

You are the perfect example
of people that come
to this country,

and utilize what America is.

-It's a land of opportunity.
-Yes.

[Guy] Well, look at what
you've done with it.

So, congratulations, buddy.

-Thank you.
-Thanks for having me.

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.

-And that's it? That's--
All right.
-That's it.

How about the lentils?

Are we moving
on to the lentils?

No, I don't know. But you said
you also cook lentils.
What goes...

-We're working on that.
You're impatient.
-Okay.

-[imitates Elvis] Hey, hey...
You gotta be patient.
-[laughs]