All language subtitles for Diners.Drive-Ins.and.Dives.S49E02.1080p.WEB.h264-FREQUENCY[EZTVx.to]

You know, people were
asking me all the time.

Hey Guy, that one joint
you checked out
in that one city

when you were
doing Triple D.
How are they doing?

You know, I don't know.
We should check it out.

Over the years,
I've seen
and tasted it all.

This is ridiculous, dude.

But it turns out,
it was only the beginning

because Triple D joints
have been blowing up

and we're going back
to see what's cooking.

Like on this trip.

We've got rocking recipes...

Ting-tang,
walla walla, bing-bang.

from Argentina...

I love your shape-a
of your arepa.

...to Afghanistan...

Hmm.

...and a little aloha
in between.

You're the real deal,
I want you to send some
of this to me, to my house.

Those arepas and ribs
in Norwalk, Connecticut.

That's capital T
tasty right there, bro.

Island inspired shrimp
in Mesa, Arizona...

That is so good.

And in Dallas, Texas...

Afghan kebabs and chapli...

That's really good.

Excellent dish.

...with a kick.

Even a little zippy.

-A little zippy to it.
-Yeah.

Familiar faces, new places
and more off the hook flavors.

This is Triple D Nation.

[upbeat instrumental
rock music playing]

You know what kind of joints
we're looking for on
Triple D, right?

Crazy places like this one
here in Connecticut.

And who would have thought
when I was in Norwalk,
in 2009,

I'd find Venezuelan beach food

on the north shore
of Long Island Sound?

Check it out.
Valencia Luncheria.

[upbeat music playing]

Creole.

Venezuelan food
can be spicy.

It doesn't have
to be that spicy.

[chef] Sloppy Mikey
arepa, ready!

I love the fact that
it's called beach food
because it feels fun

when it comes

going down
with the Venezuelan tequenos.

It's so cool that
Guy visited here.
That's why I came.

[Guy] I'm glad
she listened to me.

Because everyone
should experience

Michael Young's real deal
Venezuelan dishes.

I mean, the guy
traveled to Venezuela
to learn how to make it.

I had my first arepa
in Manhattan.

[Guy] And you said,
"Wait, wait, wait, wait.

-Gotta be more of this."
-Connecticut's
got to have it.

All right, brother.
Bring me up to speed
on the whole thing.

When was the last time
I saw you? 2009?

-You don't have a ponytail.
-No.

-You've got a beard.
-Right.

-You don't have
the original location anymore.
-No.

We moved down the block,
six addresses.

It was very important
for us to open up

very close to our
other restaurant

because of the community.

They've been
supportive of us.

You made
the ultimate commitment

to be authentic
in what you're doing.

-[chef] Arepas are ready.
-[woman] The arepas
are awesome.

It's like a cornmeal
English muffin.

-So what are we making?
-The masa for the arepas.

Start with water,
kosher salt,

some black pepper
butcher grind,

pre-cooked cornmeal.

[Guy] And that
with the hand whisk...

he's doing
angry monster stir.

-[growls]
-We're looking
for a 5-inch circle.

-How we looking?
-Pretty good, Chef?

Venezuelans only eat them
on the griddle.

Here in the States,
we do them
almost the opposite.

So we're gonna
deep fry these.

[Michael] Three-and-a-half
minutes later.

I love your shape-a
of your arepa.

[Michael] Grazie.

[woman] I love the arepas.

The outside is crispy
and crunchy,

and the inside
is a little creamier.

And then whatever you order,
and it kind of gets sucked up

into the softness
of the corn.

Pernil arepa.

-What is pernil?
-Pernil is the pork shoulder
in Venezuela.

-What we call the pork butt.
-We're gonna brine
the pernil.

Water, white vinegar,
two cups of sugar.

Kosher salt, equal parts.
Bay leaves, dried rosemary.

Rosemary big in Venezuela?

No, that's my influence.

Chipotle sauce,
the one we make here.

Now we're gonna
take the pork shoulder,
pop it in.

[Michael] And then
I'm gonna brine the pork
in there for 72 hours.

Really? That long?

Look how much
it's settled down
and absorbed.

A little adobo, cumin,

garlic, onion powder,
black pepper, white pepper.

Guasacaca.

Oh, that's awesome.
What is that?

[Michael] Basically, a pureed
cold vegetable sauce.

-[Guy] Put a little water
in the pan so it doesn't burn.
-Yeah.

Now, how long
will we cook it?

-Three hours covered.
-Covered, three hours.

[Guy] So you get
a nice crust on.

Look at that.

So we shred some of this,
and then we'll pop it
into an arepa.

Look at that thing.

Hmm, such great flavors,
so moist.

That's capital T
tasty right there, bro.

Sliced steak
for the Lucas' Fire arepa.

-What changed on the menu?
-When we filmed before,
we had just two arepa doughs.

Right now, we're doing
flavored types of masas.

We try something different
almost every time.

They have such variety.

[server] We have
the Sloppy Mikey.

[chef] Picking up,
Lucas' Fire arepa.

The Lucas' Fire
is excellent.

It's different
from the other ones

because it comes
open face.

This is hanger steak.

We're gonna season it with
a little chipotle powder
and kosher salt.

A little extra virgin
olive oil.

We'll cook the hanger steak
to medium rare.

Baby spinach.

Slice the steak
on a bias.

Pico de gallo.

-What's in this masa?
-Chili peppers.

Ancho chili,

chili flakes,
a little brown sugar.

You have that much time
on your hands

that you're making
multiple arepa doughs now?

Oh, yeah.

[Guy] This is delicious.
I love the skirt steak.

What are the sauces?

[Michael] Fire Crema.
We're gonna start
with a little sour cream.

Kosher salt, our house
chipotle pepper sauce,

red wine vinegar,
black pepper.

[Michael] Lucas' Fire arepa!

[server] Here's
your Lucas' Fire.

[woman] The texture
is amazing.

The steak is amazing.

The char is perfection.

[man] It's got, like,
a spicy sauce to it.

It's really good.

Tequenos to the bar.
Pick it up.

When people come here
and try this type of food,

what-- what do you
want them to get from it?

-What? What is the--
-With a smile. A smile.

-So a lot of people still
remember you from the show.
-We killed it.

We had a line at 6:00 a.m.,
and we sold a week's worth
of food in that day.

[Guy] It was just mayhem.

[Michael] We have a bar now,
beach patio.

We did the whole patio
in sand.

Were you just gonna
drop that on me now?

I said, "What you been up to?"

-And you're just,
like, "Yeah."
-Well, you know.

[Guy] And that's not all
he's dropping on.

Saucing the ribs.

[Guy] He's sweetening up
the deal.

-You definitely got chocolate.
-Just a little.

And a little bit of kick
to make it all kind of, like,
brighten up your mouth.

Tamarindo Ting.

I've never heard it
described that way.

You've got to come back.
This is gonna be money.

[Guy] I'm hanging
with chef Michael Young,

who brought
real deal Venezuelan
beach food,

along with the beach,
to Norwalk, Connecticut.

So people come out there
and they just get transported.

Yep, a culinary vacation.

I like the way you think.

[woman] So I used to go
to the original,
a little tight space,

but here, definitely
a lot more space.

They always have
a table for you.

And you continue to expand.
Two bodegas.

[Michael] Yep,
two food trucks.

-And-- Seriously?
-Yeah.

[chef] Sloppy Mikey
arepa ready.

Hey, guys,
we have the tequenos
and the Sloppy Mikey arepa.

I'm definitely grateful
to have a spot like this.

You know, being a Latino,

having other Latino food
really close by
is awesome.

-What's this bad boy?
-Chicken empanada.

-Whoa.
-Fourteen different ones.

-What?
-Chicken mechada
in Venezuela.

Mechada means shredded.

-Start with
olive oil, onions...
-A little garlic.

Just a little, yeah.
A little chicken stock,
and green bell peppers.

Some red bell peppers.

-Yep.
-It's not a spicy chicken.

Nice and flavorful.
Chicken breast now.

The chicken's already cooked.
You just really want
to wet it.

Canned plum tomatoes.

Once the tomatoes
start to heat up,

you go in with
the Worcestershire sauce.

That gives you
the little tamarindo ting.

Tamarindo Ting.

I've never heard it
described that way.

Salt and pepper,
dry oregano, some cilantro.

Did you say cil-antro?

-How do you say it?
-Cil-aantro.

And our chipotle sauce.

So this is done.

We let this cool,
and now we're gonna
make the empanada.

Yes. Cool.

So you roll them all out,
you bring the ball down.

You cut out your disc.

-Yes.
-[Guy] Brother...

...that is some
empanada dough.

This is our chicken mechada.

-[Guy] Chicken Generous.
-Three fingers.
Pull down. Flip.

That's the braided method.

-[Guy] We pop it in the fryer.
-Put the basket right on top.

Three and a half minutes
later, comes up.

Everything in this, handmade.

Mmm!

Tender chicken
shredding apart.

The empanada dough
is so nice and flaky
and crusty.

-Getting the ting?
-I'm getting the tang!

Ting-tang,
walla walla, bing-bang.

I love the empanadas,
but my favorite is

the chocolate chili
baby back ribs.

[man] We got ribs
to the Triple D Nation!

[woman] The ribs
are my favorite.

I come in all the time
for them.

What are the ribs?

Chocolate chili.
Sweet, sweet and spicy.

And what's the sauce
made out of?

Six to seven
different chilies.

-So really into the mole.
-Like a mole,
but not less ingredients.

Water, dried chipotle peppers,
diced white onion,
tomato paste, garlic cloves.

Okay, so we've cooked it
for about 45 minutes.

And now we're gonna
add the chocolate.

Piloncillo sugar.

[Guy] How do you
prepare the rib?

A little paprika, celery salt,
piloncillo sugar,

black pepper, chipotle powder,
kosher salt and garlic powder.

Give this a mix,
rub the ribs,

put it to bed
in the refrigerator
for 24 hours.

And then we grill them
and then a beer marinade.

White wine, orange juice,
a little bit of water.

Mexican beer.

Three hours
in the oven.

We let them get cold
and then throw them
into a pan with the sauce.

You definitely
get chocolate.

Venezuelan chocolate.

-We're not just throwing
in a regular chocolate bar.
-No.

You're using
some of the seasoned
fortified chocolate.

-[Michael] Yes.
-[server] Chocolate chili
baby back ribs.

They're cooked
to perfection.

[woman] The sauce
on their ribs
is mole style.

It's got that chocolatey-ness
to it and a little bit of kick

to make it all kind of, like,
brighten up your mouth.

[man] Order in the window,

Triple D Nation!

Dude, I'm gonna tell you.

You're a great dude.

You're a great chef.

This makes me the proud
high school coach
to see you going pro.

-Thanks, coach.
-Go get him.

-Okay?
-Yeah, man.

Next, Hall of Fame.

-[Guy] Coming up...
-Your taste buds
will jump for joy.

...we're going
Hawaiian style
in the desert...

Island hot wings
and a manapua.

...where there's
island eats...

It's sweet, it's meaty.

It's luxurious.

...in the Arizona heat.

You're a superstar.

[upbeat instrumental
rock music playing]

So I'm here
in Mesa, Arizona,
and I'm landlocked.

And you want
to take a vacation.

You say, "Gosh,
I'd really like to go
to Hawaii,

but I can't afford it.
I don't have the time."

So you hit up
the next best thing.

Which is what I did
when I stopped here
in 2018.

They've been delivering
Hawaiian dishes

to the desert for decades,

and now, there's more
to the menu

with a new generation
ready to take the reins.

Welcome to Aloha Kitchen.

[chef] Katsu Bulkogi, up!

Aloha Kitchen
is tastier than what
I've tasted in Hawaii.

Island hot wings
and a manapua.

In the middle
of Mesa, Arizona.

And it's authentic.

Where do you find
a place like this?

Aloha Kitchen
was the perfect thing
to feature on Triple D.

It's a hole in the wall.
It's super good.

The only place
that tasted like Hawaii.

[Guy] That's because
island blood runs thick

through Hawaiian native
Lynn Tso
and her husband, Ray.

I can tell you guys
aren't really from
the islands.

You're from Nebraska.

What are you two
doing in Arizona?

I came here
as a graduate student
in public health nutrition.

Okay. What about you?

-I just--
-Well, he just followed.

Katsu bulkogi.

It's nice for those of us
that can't go home.

Here we have
a piece of the island.

[Lynn]
Two manapuas, pickup!

We especially like
the manapua
steamed buns.

It's got a sweet pork.

Just amazing.

-Let's go.
-First, we're going
to use sugar.

-A bunch of it.
-And then some yeast.

Some warm water.

[Guy] Let that bloom.

-Put it in the flour.
-Fifteen minutes.

-[Guy] The dough is done.
-Proofs for about
20 minutes.

And how do we
say this again?

Manapua.
The Chinese
brought it over.

They would have Chinese men
carrying the pole

across their shoulders,
and they would call out,

Mea-ono-pua'a!

Mea is thin.
Ono is delicious.
Pua'a is meat or pork.

Delicious meat thing.

-Yeah.
-Delicious meat thing.

Delicious meat thing.

Okay, so pork shoulder,
bone out.

Right. We're gonna marinate it
with the char siu
marinade overnight.

How long are you
going to cook it?

-[Lynn] For about
an hour at 350.
-Okay.

-[Guy] Cube it up?
-Yes.

-Works for me.
Gravies next?
-Yes.

Soy sauce, oyster sauce,
sugar, water,

black pepper, green onion,
sesame oil,
cornstarch and water.

All right. Pour the sauce
over the meat.

[Guy] Now we're gonna
put it together.

[Lynn] We've got
the proofed dough.

Take a spoonful
and then pinch it together.

And how long
do they steam?

[Lynn] For about
15 to 20 minutes.

All right, let's see it.

Those are huge.

Look at that bun!

[moans in pleasure]

The bun is so tender,
and then the meat filling's
got a nice little salt.

[muffled] That
was so good.

It's sweet, it's meaty,
it's luxurious.

-The only way you can describe
that is tasty meat thing.
-Right.

-[chef] Two manapuas.
-[woman] We love manapua.

It's just a staple
from Hawaii,

and it's comfort food
for us.

Our manapuas
are now our hot sellers.

-Palahu Shrimp.
-[woman] Thank you.

Palahu is like fired up
on the the grill,
very flavorful.

It's perfect.

First step,
we're making a marinade
that's made of chopped garlic,

dill, parsley, cooking wine,
olive oil, salt, black pepper.

And then we put the shrimp in
and the flavor comes
from the shells.

Now these shrimp
are going to be marinated

in the refrigerator
for about six to eight hours.

And then gonna
put it on the hot grill.

The shrimp's done.
Now we're plating it,

and this is our palau
shrimp plate.

-Palau shrimp.
-Your taste buds
will jump for joy.

It's tender and juicy
and moist.

It's very light, healthy,
and it's got very good flavor.

-Watch out.
-Thank you.

You're gonna show up!

You have no idea.

After Triple D,
talk about a busy kitchen.

We had to create more seats
in the dining room.

Raymond and I
have semi-retired,

and our son Matthew

is resuming management
of the kitchen.

Give me 30 seconds
on the wings.

Lynn and Ray are the brains
behind the delicious food.

Matt took the service
to another level.

-Island style wings.
-Tangy, with a little touch
of teriyaki sauce.

First step to the wings
is making the sauce.

Soy sauce, sugar, water,

rice wine, garlic,
green onions, sesame oil,
and chili flakes.

It cooks down about
five to seven minutes,

and then we're gonna
thicken it with cornstarch
and water.

Now it's time for us
to get our wings ready.

We're just gonna go ahead
and dredge our wings
in flour, salt and pepper.

The wings sit
in the cooler overnight.

Now, they're ready to fry,
350 for about 10-12 minutes.

Add with the sauce.

Green onions on top,
and these are our
island style wings.

Island style wings.

Just the right
spicy and tangy.

They are delicious
and really messy.

[man] Big portion of wings.

If I had to grade them
on a 1-10,
these would be a 10.

Island style wings,
plate of shrimp.

[woman] If you're looking
for a little island flair

and you're in Arizona,
this is the place to come.

[man] You feel
the spirit of Aloha.
You feel the spirit of Hawaii.

That's why we come.

Triple D-licious.

The story is awesome.

You're the real deal.

I want you to send
some of this to me
to my house.

You're a superstar.

[Guy] And coming up
in Dallas...

It was a Triple D first!

A Triple D first
after 1000 restaurants?
Are you kidding me?

And it was worth the wait.

-One of my favorites.
-Yeah.

[chef] Lamb shank.
Table 4. Pick it up.

I'm here on Greenville Avenue
in Dallas, Texas,

to check out
a Triple D first.

A Triple D first
after a thousand restaurants?

Are you kidding me?
I never saw this coming.

Back in 2018,
I went to the first
Afghan restaurant

Triple D had ever seen.

And even though
they moved
to a new location,

their scratch-made food
is still bringing in
even more first timers.

This is Nora
restaurant and bar.

[upbeat music playing]

[chef] Bulanee, table 5.

Diners, Drive-ins and Dives
came to its old location.

Very, very flavorful,
different kind of spices
and even a little zippy.

-A little zippy to it.
-Yeah.

Leek dumpling.

I didn't know Afghani food.
It's turned out to be
one of my favorites.

Me being Afghan myself,

it reminds me
of my mum's food
all the time.

I love how family-based
Nora's is.

I definitely feel like
that love comes
through the food.

[Guy] Probably because
even the name
came from a place of love.

Because owner Matt Pikar
named the place
after his daughter.

My wife said,
"Let's call this Nora,"
and I loved it.

[Guy] How would you
describe Afghan food?

Flavorful.

The spices.

Turmeric, cardamom, saffron.

Once you come and try it,

-you're gonna fall
in love with it.
-And--

We have the lamb kebab.

Everything that
we've ever had here
has been great.

Lamb shank, Table 4.
Pick it up.

Okay, what are we
gonna make first?

-Lamb shanks.
-In a pressure cooker.

We go with the garlic,
onions, chopped tomatoes,

fresh cilantro.

Cilantro is big
in Afghanistan?

Oh, yeah.
Then we got salt.

Black pepper.

-I like the turmeric.
-I love it.

-Coriander.
-Coriander.

[Guy] How long are we
gonna let this cook?

About 20 minutes.

[Guy] Got it.

Now we're going
to continue the process.

Put my tomato first.

-Then we put the...
sun-dried tomato.
-Sun-dried tomato?

-[Guy] Chili de Arbol.
-Black pepper
and some paprika.

-So Afghan
has a little heat?
-Little, but not too much.

Take some tomato paste.

-[Guy] Okay.
-Then you take
your lamb shank.

Beautiful shanks.

Now, this is gonna
go in the oven
for how long?

Forty-five to hour, 350.

Here you go, towels.

-Get some towels.
-There you go, doctor.

-Dr. Matt.
-We take our lamb shank.

-Nicely done.
-Put more rice
on top of it.

Then we get the topping.

-And that's it.
-That's it.

That's really good.
Excellent dish.

[server] A lamb shank for you.

So after Triple D,
we got all different people.

You know, people had
never had lamb.

Had never had a kebab.

Chicken kebabs.

The chicken
with the yogurt sauce
is a great first dish to try.

It's very delicious,
very flavorful.

Now we're making
the chicken kebab with yogurt.

To marinate the chicken,
we're going to add paprika,

black pepper, ginger,
coriander, coriander,

crushed pepper, salt,
saffron liquid, garlic.

I like a garlic. Lemon juice.

That makes it very tender.

Olive oil.

Mix that all together.

Now we're ready
to skewer our kebab.

We usually use big,
nice skewer sticks

so it could burn inside
and make the kebab
more juicy.

Now we've got
our veggies skewers.

And it takes about
seven minutes
to cook each skewer.

We have a pita.
Make sure it's warm.

Then we get our chicken.
Beautiful.

Then you get
your vegetable here.

Then yogurt sauce.

We're using
the Middle Eastern yogurt.

We add a little bit
of mayonnaise to it.

Salt, vinegar, garlic,
black pepper.

I use fresh dill
all the time.

Now we mix it.

Now, it's ready.

We're going to put
some corianders.

Put a little bit of olive oil.

And it's ready to eat.

Chicken kebabs.

[woman] It is very tender.

I love the chargrilled
vegetables
and the chicken.

It's just
a fabulous flavor.

[man] Qabili palao lamb.

Qabili palao,
that's one of my
favorites, actually.

The carrots
and the raisins.

The lamb is very tender
and juicy.

We are making now
the lamb meat.

We're going to add onions,
garlic, boneless leg of lamb.

And we mix it.

We're putting cilantro,
chopped tomatoes,
crushed pepper,

coriander, ginger, salt,
dry lime, turmeric.

Mix it.
It looks brown.

Now we're going to add water
to it and we're going
to let it boil for one hour.

Our lamb should be ready,
so add tomato paste to it.

It makes it
thick and soft.

This is the same basmati
saffron rice we made for Guy.

Qabili palao.

-[Guy] Qabili palao.
-Qabili means the chef
with a lot of talent.

-Cook the food.
-Cook, their Qabili.

-Basmati rice,
boiled and steamed.
-Nice and light and fluffy.

-One of my favorites.
-Yeah.

[Pikar] We're gonna take
the saffron water.

-[Guy] A little saffron water.
-Pour it to the lamb stock.

-Next.
-Then we have
the seven spices.

Seven spices.
What's in there?

[Pikar] Cumin, coriander,
black pepper,

green cardamom,
black cardamom,
cloves and cinnamon.

Then we put
more cardamom in.

Then we put the salt.
Then, the last part is...

-[Guy] Is more of the saffron.
-Saffron.

-[Guy] We mix that together,
in the oven.
-Twenty-five minutes.

And it's ready to serve.

So we get the rice.

We put it in the middle.
Here is our lamp.

Then we put more rice on top
like a mountain.

Here we have the carrots,
raisins, almonds,

a little bit of greenery
and a flower on the top.

Qabili palao lamb.

The lamb is so tender,
so many different spices,

with a blend of mild
sweetness to it.

Kadu, Table 7.

They have lots of variety,
something for everyone,
I think.

And whatever you're craving,
you can find it.

[Pikar] Kofta chalao, ready!

This helps people
to better understand
a culture

-they don't know
anything about.
-[Pikar] That's true.

After Triple D come,
we moved
to a better location,

new location
and people followed us.

The old place was fabulous.

And this new place,
everybody would love it.

A great place to have
in our neighborhood.

Nice place.
Nora should be very proud.

Okay, guys, order!

Hey, what do we have
on the grill?

Wings in the window.

But my memory is long.

-Chicken yogurt at the bar.
-Island wings for Guy!

Triple D Nation!

And the list
of Triple D joints
is even longer!

Palahu shrimp.

This is your bulanee
and this is your Mantoo.

-Thank you, Nora,
for helping your dad.
-Enjoy.

So we'll be checking out
more next time
on Triple D Nation.

Qabili palao.

-What?
-Where are you going?

[indistinct]

What are you looking at?
You just...

-Wipe... wipe it up.
-Now, you're just...

Now we're gonna
make the lamb.

All right.
You ready?