All language subtitles for Diners.Drive-Ins.and.Dives.S49E03.1080p.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.

Forget the drive ins
and dives,

because this time...

bobbing for margarine
in a hot pot of boiling water.

...it's all diner...

This is a beginning
of righteous hash.

...all the time.

Everybody hungry?

There's this breakfast
and lunch joint in Atlanta...

So it's hand to ham combat.

[laughs]

...this Southwestern
inspired spot

in Scottsdale, Arizona.

Just filled with flavor.

And in San Antonio, Texas,
a pancake place...

-You're gonna do the flip?
-I'll do the flip.

-Ooh, that's crispy.
-[whistles]

...you'll literally
fall in love with.

Sorry, man. [laughs]

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

This is Triple D Nation.

So there's a time in your life
when a family tradition

becomes kind of
like the cornerstone
of your food foundation.

For me at a young age,
it was simple.

Grits, ham and red eye gravy.

And as an adult,
it's still the same.

So back in 2008, when I found
a diner in Atlanta, Georgia,

that was plating that,
you know, I had to stop in
for breakfast.

By the way,
they have lunch, too.

And desserts.

This is the Silver Skillet.

[man] Country fried steak.

Diners, Drive-Ins, and Dives
is perfect

for the silver skillet
because the food is great.

You can tell
that it's homemade.

[woman] Sausage and eggs.

If you want great comfort food

with Southern flavors,
this is the place for you.

[man] Pork chops,
lima beans and white gravy.

I grew up on
this type of foods,
so I know it well and love it.

[Guy] Well, lots of folks
grew up on this food

since Teresa
Breckenridge's dad

started serving it
back in 1967.

My father had the restaurant
for 20 years.

Diners driving and dives
started, what season were you?

-Do you remember?
-It was 2008.

[Guy]
It was places like yours
that got people to go,

"Wait a second.
They're authentic in
what they're doing,

and they're authentic
in the way they've done it,

and they're really staying
true to who they are."

And you kept doing it
the way it was done.

If it ain't broke,
don't fix it.

-Yeah.
-That's the beauty of it,

because people need
consistency in this world.

[man] Silver Skillet burger.

Of course, the food is great.
I get the country ham,
red eye, gravy, grits.

-Do you like grits?
-Love grits.

This is the ratio?

-Yes. Serious.
-[whistles]

Next on Diners
Drive-Ins and Dives,

-it's bobbing for margarine
in a hot pot of boiling water.
-[laughing]

[Teresa] A little salt.
Now we add the grits.

Now go to a simmer and cover.

That's right.
This is the lid for this pot,

-[Guy] Circa...
-1956.

[Guy] I just
want to taste them
in their natural state.

Mm. These are tasty.
I love grits.
Now we're gonna do ham.

Each piece we do this to?

[Teresa]
Every piece hand trimmed.

So it's hand to ham combat.
[laughs]

They have to have
the bone in them.

Bone in for country ham.
Soy sauce.

Wow, a little salty.
Then that's brown sugar.

-[Teresa] Light brown sugar.
-Paprika.

This is a secret sauce.

That's Cola.

Ham, now is going to go
in the magic mixture.

[Teresa]
Marinates overnight.

You're gonna drag that over
my tennies?

How do we make
the red eye gravy?

We take the juice,
add our hot coffee.

[Guy] And that is
the red eye gravy?

That's the red eye gravy.

Red eye gravy,
a bowl of grits.
Good to go.

Mm. I'm really happy that
you use the side
with the bone.

That's the best.

Let me just try the gravy now.

Mm. You can tell
I don't like this at all.

At that point, you were really
day to day locals only.

All of a sudden,
these triple D people come in.

-What was it like?
-It's just amazing that people

from all over the world
and locals didn't even know
we were there.

It was just awesome.

Everybody hungry?

At this point,
I think I've probably had

nearly everything on the menu

and there's yet
to be anything I didn't like.

[man]
Mashed potato and gravy.

We were talking about the menu
and I said, "How's the menu?"

They said, "The same."

Yeah, they changed
a couple of things.

They put meatloaf on.

[man] Meat loaf, red sauce.

[Teresa]
We have ground beef.

Add breadcrumbs, milk,
onions, peppers, garlic,
Worcestershire sauce,

salt, pepper, oregano, eggs,
and we mix it all together.

We'll form it in a loaf pan
and bake it at 350 degrees
for one hour.

We serve our meat loaf

with our house
homemade red sauce.

We boiled diced
tomatoes with salt,

pepper, oregano
and parsley flakes.

After it's simmered,
we add ketchup
and blend it up.

Meat loaf with the red sauce.

The meat loaf
is moist and tender.

[man] In the South,
we tend to like

more of a soft meat loaf
that really brings
the flavor out.

You can really savor it.

The red sauce is much better
than the standard ketchup

that you'll get anyplace else,
much better than mom's.

Meat loaf
for the Triple D Nation.

[Teresa]
Everybody that comes in,

they wanted to know
where you sat,
what you ate.

They come in and they said,
we saw this.

That's why we're here.

[Guy] And up next...

They may have
come in because of me.

Ah!

-You want it in a go box?
-Should have a drive-in here.

But they're
coming back for this.

You can't beat this one.

I'm glad there's
ten more years coming.

[Guy] I'm back in Atlanta,

checking in
on a family run restaurant

that's been serving
Southern specialties
for over 65 years.

-All good? All right.
-It's good.

-How old were you
when you took it over?
-Thirty-three.

[Guy] Where you got it from
and where you've taken it to,

did you ever think this is
what you would be doing?

No. [chuckles]

-Country fried steak.
-[man] It's classic
diner food.

It's a homey atmosphere.

[man] Pancake's going down.

It's a connection
to the kind of food
I grew up with,

whether it's breakfast
or lunch, either way.

[man] I need that
burger going, please.

Besides a good Southern food.

[man] Mac and cheese
side order up.

The Mac and cheese,
phenomenal.

[Teresa] We start by making
our roux with butter
and flour.

We'll season with some
paprika, salt and pepper.

Then we add warm milk
and half and half.

And finally we add the cheese.

Then we'll boil off our pasta
al dente.

Strain the pasta,
add the cheese sauce
and even add more cheese.

And it's going to be
transferred to a hotel pan.

Top it off with more cheese.

Bake it off in an oven
at 350 degrees for about
25 minutes.

Then an additional
five minutes uncovered
to give it that nice crust.

[man 1] Mac and cheese up.

[man 2] Mac and cheese,
it's very creamy.

You get a lot of cheese flavor
out of it.

Fantastic. It's like my mom
used to make growing up.

Oh! Mac and cheese. Love it.

You can't beat this one.

[Teresa] Lemon icebox pie.

-Icebox means
it's kept cold?
-Right.

-Okay, but it gets baked.
-Yes.

Eggs, sweetened
condensed milk, lemons.

On guard.

[chuckles]

Squeeze 'em by hand.

You still have one lemon left.

You've been playing around,
and I've been working.

You're not gonna win.

Ah!

-It's gonna fit?
-[Teresa] It will fit.

[Guy] It's like
you've done this before.

-A few times.
-And now we're gonna
hit it with what?

[Teresa]
Little vanilla wafers.

-Now we bake it?
-20 minutes.

Then you let it cool down.

-Now we hit it
with a little...
-Cream topping.

Well, I like that.

Little crunch on top.
You know it'd be nice

if there's a little
lemon zest.

But, you know,
a different day, of course.

[whistles]

With a piece that big,
I'm gonna have to push
the Camaro to my next diner.

Mm. It's not overly sweet.

-No.
-A little amount of citrus.

Just enough tart to kind of...

It does a little bit.

It lets you know it's there.

A little pucker.

Hamburger fries.

[Guy]
That's what started Triple D.

So you're really a pioneer,
my friend.

Who could have done it
without you?

Okay, pork chops.

[man] Silver Skillet
is often very busy,

but everybody waits
because it's worth it.

[Guy] What's the future?

Who's going
to take over for you

when you want to go
on a vacation?

I don't know.

I just signed
a ten-year lease.

If I can make it
ten more years.

If you can make it
ten more years.

You make it look easy.

-Well... [laughs]
-That's awesome.

I'm glad there's
ten more years coming.

And coming up
in San Antonio, Texas...

Every bite's coming
from flavor town.

[Guy]
It's not what you say...

- Fanafloffin farfenlugen?
-Pfanne cooking.

...but how you taste it
that matters.

-Rock star, man.
-Rock star.

You've got to try it.
I'm not kidding you.

I got chocolate cakes
on the flip.

This is made for
a culinary TV movie.

A hotel restaurant vet,
been cooking since he was
13 years old.

Returns to San Antonio, Texas,
to open the mega breakfast
and lunch joint.

This hometown hit
made its small screen debut
back in 2011,

and it's been drawing
crowds here ever since.

At three different locations
around town,

this is Magnolia Pancake Haus.

[man] Bananas Foster
French for Denise.

[woman]
It's not just pancakes.

There's so much
that you can have.

[man 1]
Chicken and waffle flight.

[man 2] Guy coming here,
he did pick the right spot.

It's off the chart. Great.

[Guy] Greatness that started
with chef Robert Fleming,

who counts on his daughter,
Trisha Schleicher

to keep the joint
rising and shining these days.

[Trisha]
I got chocolate cakes
on the flip.

You're making it from scratch?

-[Robert] Yep.
-Ah.

Hanging out with
the pancakonator.

-What are we making?
-We're gonna make our
signature apple Pfanne Kuchen.

- Fanafloffin farfenlugen?
-Pfanne cooking.

Pfanne?

Which is "pan" in German.

-Okay.
-And Kuchen, which is cake.

So Granny Smith,
my favorite apple.

[Robert]
We peel the apple.

-Candy dandy apple twirler.
-High speed, no drag.

♪ All the pfanne kuchen
goes in the pan ♪

Just do a little quick whack
on it and off into the pan.

Let's make apples.

[Robert]
Brown sugar, cinnamon.

We stir that in.

[Guy]
What are we into, brother?

We're gonna make
a little batter for
the pfanne kuchen.

Three eggs, whole milk.

Vanilla. Whisk it up.

-Salt.
-Sugar, flour.

Give it a little mix.

This is super mega thin.

This cooks up to be
light and airy and foamy
about like this.

-Yeah.
-Let's rock n' roll.

Butter, a big old scoop
of apple spiced brown sugar.

-It's brown sugar,
cinnamon and nutmeg.
-Oh!

[Robert] The apples
are all caramelized.

We'll put the batter
into the middle of the pan.

This is just ridiculous.

This is an apple
pancake scramble.

-[Robert] Pretty close.
-How long does this take?

About ten minutes.
It's gonna start to puff up
around the edges.

I'm gonna go to the oven now.

All right.
Some pfanne kuchen is done.

-[Guy] Whoa!
-Whipped cream.

[Guy] You make
the whipped cream yourself?

-Yeah.
-Of course you do.

Powdered sugar.

[Guy]
Look at that right there.
Look at the gooey apple.

Mm. There's
real texture to it.

You got something
to bite into.

When that sugar caramelizes
on the bottom

and builds that crust
around the edge,

rock star man, rock star.

You've got to try it.
I'm not kidding you.

I got bacon sidecakes
coming up.

[Robert] You know,
after Guy came,
business exploded.

Panic cooking, panic cooking,
panic cooking,

I'm making them,
left over right.

I'm like, oh, my gosh,
how many pfanne kuchens
can a guy make in a day?

That is one of
my favorite go to's,

but the waffles are great,
friends with Benny's.

There's a lot to choose from.

-Brisket hash.
-It's not corned beef hash.

It's South Texas.
It's delicious.

So we started
with the corned beef hash
that my dad came up with.

This is a beginning
of righteous hash.

[Robert] Let's start
with some potatoes.

Add our garlic onion puree.

Ridiculous amounts
of corned beef.

It's mixed together.

You going flat top
or saute pan?

Saute pan.
Are you gonna do the flip?

[Guy] I'll do the flip.

-Ooh, that's crispy.
-[whistles] Hash.

-And your favorite thing.
-Chicken in the pool...

[Robert]
...doing the backstroke.

Mm. Big flavor.

I don't know what to say.
It's awkward. The...

Sorry, man.

It's okay, Guy.

Now we're going to go ahead
and get started.

Making our brisket
for the brisket hash.

Kosher salt, black pepper,
thyme, granulated garlic,

paprika, white pepper.

Mix this rub up.
I'm gonna go ahead

and put it on that brisket.

Even spread.

And then we'll turn it over
and do the same thing
on the other side.

Cut it in half.
Throw it in the smoker.

It's going to be
at 225 degrees for ten hours.

We're gonna start on
the potato portion now.

We've got large onions here,
chopped up granulated garlic,

kosher salt, black pepper.

We're gonna get that going.

And we're gonna pour it
in the potatoes.

Mix it all in.

That way, every bite,
you know,

coming from flavor town.

We're ready
to go on the grill.

We got our brisket.

We're gonna go ahead
and shred it.

We're getting
a nice, fine chop.

We've got our potatoes
shredded and chopped brisket,
cilantro, sauteed onions.

The drippings
from the brisket.

Mix it all up.

We're going
to let that get working.

Get a little golden brown.

We're going to add in
some tortilla strips
and give it a flip.

Add our brisket,
scrambled eggs,

and we top it off
with our salsa verde.

Chicken stock, tomatillos,
chopped onions, diced garlic,
cilantro, salt and pepper.

Green Tabasco.

Let it cook for an hour.

Hit it
with that immersion blender.

Brisket hash with salsa verde.

Brisket hash.

Brisket has a wonderful
smoky flavor to it.

To add that barbecue
with the breakfast menu,
it's a perfect combination.

We got brisket hash,
scrambled with pancakes.

This would stand up
to any place in Texas.

A chicken Monterey omelet.

What's the future?

You know, rocking along.
Just keep doing the Magnolia.

Maybe there's a second one
on the horizon.

A guy came and essentially
triple D'd our world
is what we say.

Recently about six months ago,
we moved our original location

and made it bigger.

Moved it about five minutes
down the street.

So we now have three locations
in the San Antonio area.

Rocking and rolling now.

Magnolia waffle.

[woman]
All three other locations,

feels like family
when you come here.

I can't wait to see how
she continues to grow things.

Granola short stack.

You cook from the heart, man.

You know, it's truly
where we come from.

Cook from the heart
and go straight to the belly.

Yeah, well, that's all right.

And up next
in Scottsdale, Arizona...

[muffled] Mm. That's good.

Breakfast burrito supreme
for Guy.

-Way to go.
-Thank you.

-She's crazy.
-[chuckles]

[Guy] I'll let this one
speak for itself.

-We own Perk
and the food is...
-Awesome.

[engine revving]

So I'm cruising through
Scottsdale, Arizona,
to check out a joint,

where, get this.

The wife is a second
generation Albanian.

The husband is an immigrant
from Mexico.

And together the scratch
make it about 95 percent
of the menu.

Now, since I was here in 2013,

this bounty of the county
is benefiting

both the breakfast
and lunch crowd.

This is Perk Eatery.

Muchos muchos
sweet potato fries.

The food is incredible.

You can just taste
the freshness
in every single dish.

Breakfast burrito supreme
for Guy.

[woman] When you get
someone like Guy,
you become a success.

That's exactly
what has happened here.

Breakfast tacos up.

Pauline is a true chef.

It doesn't matter
what ingredients she has.

She just knows how to make
everything taste right.

[Guy] That's because
Pauline Martinez,

who owns the joint
with her husband, Carmen,

serves up the area's
Southwestern vibe
in her own style.

What do you say?

-We own Perk,
and the food is...
-Awesome.

I mean, that's a good word
when you're in eighth grade.

It's the one I use for
the "everything descriptor."

But what is it?

We call it classic Americana
with the Southwest kick.

Enchiladas are being plated.

[man] The enchiladas
have this sauce.

It's a darker reddish sauce,
which is fabulous.

Gimme the rundown.

The first step is the spicy
New Mexico chili sauce.

Chilies with the seeds,
hot water, salt,
cayenne pepper,

black pepper,
fresh garlic, honey.

-Darling.
-Chicken paste.

And then we have
chipotles and adobo
that have already been pureed.

-[Guy] Nice.
-Little blend up.

So now we're gonna
work on the pork.

Start with seasoned salt,
fresh ground nutmeg, paprika,
cumin, dark chili powder,

spicy cayenne,
granulated garlic.

-Just roll it around
a little bit.
-Okay.

We're gonna top it
with our house made

jalapeno sauce.
This is a spicy version.

Now we're gonna add Cola,
and we're gonna let this sit
overnight and marinate.

-[Guy] Then roasted...
-350 for about four
and a half hours.

Dig it.

So we're gonna pull this out,
and we're gonna slice this.

Now, what are we gonna do?

We're gonna take it from here,

-and we're gonna
grill it on the flat top.
-Mm.

So it gets a nice little
caramelized crisp on it.

And then we'll put it
into the enchilada.

-Yeah.
-Very nice.

We're going
to take these tortillas,

a little bit of the homemade
chipotle ricotta.

-Okay.
-Zesty black beans.

And then the slow roasted pork
goes right on top.

And then we're topping
with that spicy New Mexico
chili sauce.

And two incredible
edible eggs,

a little bit
of fresh cilantro.

[mumbling] Mm. It's good.

That New Mexican chili
enchilada sauce.

A little bit of heat.

A nice little sweetness
to it from that honey.

-And those eggs are
a complete waste of time.
-[chuckles]

Breakfast enchiladas.

Once we were on Triple D,
that's all anybody
wanted to eat.

Breakfast burrito supreme.

The breakfast enchilada

and the burritos
sounds so similar,
but they're very different.

The breakfast burrito supreme
is fantastic.

It's got salsa verde,
it's got pork in it.

The pork is a milder,
more relaxed flavor profile.

Garlic powder,
salt and pepper,
chili powder, onion powder.

Then we have a little
secret blend of spices.

A touch of soy sauce,
we add a local light beer,

we do a whole bottle of
our cilantro jalapeno sauce.

Now it sits
in the marinade overnight,

and we slow roast it for about
three and a half hours
at 325 degrees.

We chop this
and then we let it sit
in the juices overnight.

Then it's ready to go down
on the grill.

Onions and jalapenos.

Flour tortilla down,
some cheddar cheese,

scrambled eggs,
add our potatoes.

We'll take our egg mixture
and add it in.

Finish it with a housemade
black bean.

We're going to
roll this behemoth.

Topped with our cilantro
jalapeno sauce

and some fresh cilantro.

Burrito supreme.

-That pork's so juicy, tender.
-It's got a nice heat to it.

The cilantro jalapeno sauce
has got a great
Southwest flair,

just filled with flavor.

[Pauline] We started bottling
our cilantro jalapeno sauce

and we ship that sauce
all over the world
as far as Australia.

You know, when you're
making your own breakfast,

you can get a little bit
of Perk at home as well.

Plating the Paolo.

We come for breakfast
on the weekends,

but we've eaten lunch here
as well.

They've got lunch options
that are amazing.

-Chicken on the coup.
-Chicken on the hoop coup?

We're gonna take this
crispy stuffing.

We're gonna ladle
some of this gravy

all the way around it.

And say good night to Guy

'cause he's gonna
pass out in the car.

Mm.

Great texture on the stuffing.
Delicious.

Muchos mucho sandwich
with a side of regular fries.

Muchos Mucho has turkey,
Swiss cheese, coleslaw
and some kind of secret sauce

that's amazing.

The muchos mucho
starts with rye bread.

Some thick cut bacon,
our freshly sliced
Swiss cheese,

turkey down.

Our secret sauce.

Red wine vinegar.

Ketchup.

Wildflower honey.

Soy sauce.

Paprika, garlic
and onion powder.

The bacon will go down
on the bread.

Then the turkey.

Top it with fresh cut tomatoes
and our homemade coleslaw.

Add some more secret sauce.

Plating up the muchos mucho.

The muchos mucho.

The secret sauce has
kind of a sweet taste to it.

It's got a little bit
of a kick, but it's not spicy.

Bacon breakfast tacos
for Triple D Nation.

You're doing eclectic food
outside of the normal

eggs and bacon
and hash browns.

That's what
we were aiming for.

-Nice job.
-Awesome.

-Way to go.
-Thank you.

-She's crazy.
-[chuckles]

Muchos mucho for Guy.

French fries well done.

Next one bacon.

Meatloaf for
the Triple D Nation.

Well, folks, that's just
a few of the stories

coming out
of the Triple D Nation.

[man] Order up!

Breakfast burritos
supreme for Triple D Nation.

Everybody enjoy.

[Guy] There are a lot more
chapters in this book,

and we're gonna
get through them all.

I'll see you next time.

Are you gonna go for one?

-Yeah, I am.
-Are you gonna go for one?

Yeah, I'm gonna
do it a little big.

-Go big.
-Or I'm just gonna go home.

So that's all there is to it.

It goes with your shirt,
I might add.

Look at this.

I mean the newest
in culinary bling.