Original subtitles

You know, people are 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

'cause Triple D joints have been blowing up

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

Like on this trip,

flavor deb's going abroad...

[exclaiming]

...hopping around from Africa to Asia.

-Delicious. Aloy. -[both] Aloy.

[Guy] There's authentic Thai with a Colorado connection in Boulder.

Mmm. That bison is so tender. I can't believe it.

That is delicious.

[woman 1] Massaman bison up.

[Guy] Moroccan lamb multiple ways In San Antonio.

It's one of my favorite dishes ever.

[Guy] And in Tempe, Arizona...

Holy nutmeg, Batman.

All of these are going in there?

...Biryani and nihari beef...

[softly] This is out of bounds.

...that'll have you praying for more.

This is not a curry house.

This is a flavor temple.

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

This is Triple D Nation.

I love coming to college towns.

I'm here in Boulder, Colorado, about a mile from the campus.

You're surrounded by greatness.

You've got all kinds of activities,

really cool bars, lots of great music,

and the food... the food's outrageous.

And since I was here in 2017,

this Thai joint has opened up locations in Denver too.

This is Aloy Thai.

Chicken drunken noodles.

Of course, Guy would come here because Aloy Thai

is the best Thai food in Denver.

[woman 1] Bangkok wrap up.

I'm from Asia. This is one of the most authentic

Thai restaurants I've ever been to.

Everything's really fresh, we love the food combinations and all the exotic flavors.

[Guy] Exotic flavors that owner Kim Naka

brought from Bangkok, Thailand, and infused into a family run business

with daughters Arisa and Bo.

Where does the name come from?

Aloy means delicious.

-Delicious Thai? -Yes.

-Nice to see you. Yeah. -[Kim] Nice to see you.

[Guy] All right, ladies.

-How you been? -[Kim] Good.

Very busy after you come.

I told you that it was going to be busy.

-Was I correct? -Yes.

Now, where's your other daughter?

[speaking in English]

No kidding. So is she gonna stay in Thailand,

or is she gonna come back to the United States?

I don't know. She like Thailand.

I like Thailand.

[man 1 speaking in other language]

[in English] I'm always trying to find amazing Thai food in Colorado.

[woman 2] Khao soi for you.

I love their khao soi. That's like my favorite.

So what are we gonna make today?

It's called khao soi.

It's like a curry noodle soup.

[Guy] You've got lemongrass...

[speaking in English]

-Dried chilies that we steeped in water? Okay. -[Kim] Water. Yeah.

-[speaking in English] -Fried it ahead of time.

[Guy] Fry the ginger a little bit.

[Kim speaking in English]

[Guy] Cilantro root.

-[Kim speaking in English] -[Guy] Shallots.

[Kim speaking in English]

-Whoa! -[laughs]

You know, when you see a boxing movie

and the guy gets knocked out and they bring up that thing

and they crack it right there, it's shrimp paste.

Whoa!

-[Kim speaking] -Little salt.

And this is just the foundation of the...

-Khao soi. Yeah. -Khao soi?

-So we're gonna fry up the khao soi... -[Kim] Yeah.

...Slowly add the coconut cream.

Now we're gonna put it in the pot.

-You got it? -[Bo] She's got it. Look at the muscle.

[Guy] Now, it's the coconut milk.

[Kim speaking]

[Guy] Regular sugar.

-Now, what do we add with the khao soi? -[speaking in English]

-[Guy] Star anise and the cinnamon... -[Kim speaking]

The chicken.

-So this is going to cook here for how long? -[Bo]15 minutes.

[Guy] Next cilantro root and the celery.

[Kim speaking]

So now we add the chicken to that...

-[Kim] Yes. -...and how long does it cook?

-[Bo] Two hours. -Two hour.

[Guy] The coconut milk and the curry

with fried on top...

[Kim speaking]

-Dry chili pepper and then the pickled cabbage. -Pickled cabbage.

[Guy] Now I'm doing it like I should be doing it in...

Yes, in Thailand. [chuckles]

[Guy] Wow. The beauty of the dish is that it's so simple.

Yet when you use great ingredients,

the depth of the flavor is outstanding.

-Delicious. Aloy. -[both] Aloy.

[woman 3] Khao soi.

[speaking in English]

I told Hunter that I was gonna see you

and I said, "Do you want to try some really great Thai foods?"

-[Hunter] Nice to meet you. -Nice to meet you.

So, what did you make?

[Arisa speaking]

[woman 1] Massaman bison up.

It tastes like it's been stewed all day long.

It's like a delicious beef stew, but with these other flavors.

-Massaman bison? -Yes.

[Kim] Coconut milk.

Bison.

[speaking in English]

Cook about two hour.

[speaking in English]

And put the peanuts on the top.

Massaman bison's up.

Mmm. That bison is so tender, I can't believe it.

-How do you get the bison so tender? -Mmm.

[speaking in English]

That is delicious.

Bison massaman curry.

It is tender. It is smooth.

It's got that, like, coconut. Makes it a bit sweet,

also with the spices. It's delicious.

Order up for Triple D Nation.

[Guy] But curry isn't the only thing on the menu...

-You want to try some great Thai? -Mmm-hmm.

...All their dishes are heads and tails above the rest.

The head is, like, the most flavorful part.

[Kim] Shrimp pad thai in the window.

[Guy] You know, I'm all about the mom and pop,

but this time I'm checking in on the mom and daughter joint.

I had heard that your sister left,

so I was wondering how things were going.

I'm sticking with my mom.

You have such a great following and people appreciate you.

Guy favorite papaya salad.

It's next level.

[Arisa] Lemongrass chicken.

They use authentic ingredients

like the lemongrass, and it's just delicious.

What are we making next?

Lemongrass chicken.

-[Guy] Lemongrass chicken? -[Kim] Barbecue.

-Lemongrass chicken barbecue? -Yes.

[Kim speaking in English]

-[Guy] White pepper? -White pepper. Sugar.

-[in English] -[Guy] Okay.

-[speaking in English] -Sri Lanka lime leaf.

Oh, fantastic.

Cilantro root and the turmeric.

Then we add the chicken and then we make chicken milkshakes.

-Pour it on the chicken. -[Kim] Yes.

-[Guy] How long is it gonna marinate? -[Kim] Overnight.

[Guy] Then we grill it.

[speaking in English]

-[Bo] Ground rice. -[Guy] Ground rice?

-[speaking in English] -[Guy] I love spicy.

[speaking in English]

[Guy] I mean, it's great the way it is.

-But the tamarind sauce... -Yes.

With the sweet, sour and heat,

when you put it all together, it becomes outrageous. Mmm.

The lemongrass chicken is completely mouthwatering.

[man 2] The food's always been excellent.

And a lot of different flavor combinations that we like to try.

And what's this one?

[speaking in English]

The river prawn pad thai for you.

In Denver, it's really hard to find good pad thai.

I finally found it here.

[Kim] We start the pad thai...

[speaking in English]

On top of the pad thai.

-What is this? -[Kim] It's the peanut. Ground peanut.

-You have to... -[Guy] So we're supposed to mix it all together?

-[Arisa] Yeah. -That shrimp is delicious.

-Wow. -[Guy] This is ridiculous.

[Kim] Shrimp pad thai in the window.

The river prawns, they're a bit scary when you look at them,

but they're really buttery, smooth and delicious.

You can always have the body of the shrimp,

but the head is one of the most flavorful parts.

The pad thai, a really good blend of, like, spicy and sweet in there.

[woman 2] The beef, the black pepper wok fry.

They're doing a great job here,

and it's just really taken off.

There's an Aloy Thai in Boulder.

There's one here in Denver.

And then there's also a quick service restaurant.

There we go. Y'all enjoy.

[Guy] I am so impressed.

I was impressed with the restaurant in the first place.

And the food, of course, is delicious.

But now, to hear all this progress,

-you want to try some great Thai. -Mmm-hmm.

Thank you so much.

You're amazing.

And coming up in Tempe, Arizona...

-Is it good? -I didn't taste it yet.

You taste it first.

...A Pakistani place bringing the heat...

Whoo! Thanks for the warning on that one.

...and putting out all the hits.

If that was an '80s rock star, that'd be Naan Jovi.

I'm here in Tempe, Arizona, right across the street from Arizona State,

home of the Sun Devils,

and home to a Pakistani place I found back in 2013.

Now, since then, they've doubled their seating

and opened another place that's just for eating snacks and sipping tea.

You're gonna love the Curry Corner.

Chicken tikka masala with rice.

It's fresh. It's authentic. It's comfort food

for all of us Pakistanis, here in the Valley.

Chicken Rajasthani.

You look at the food and you wouldn't think there's that much

spice and kick to it.

It's just amazing once you taste it.

-[man 3] How many garlic naans? -One plate, please.

Ten years ago, I saw this restaurant on Diners, Drive-Ins and Dives.

Since then, we have been hooked.

It was a unique place for him to come.

[Guy] But I wasn't about to pass up the chance

to check out Farah Khalid's native Pakistani classics.

Everybody knows where Pakistan is,

but I don't think they understand

-just how flavorful the food is. -Flavorful.

-Do you like it? -[exclaims]

The goat dishes...

-Oh, my God! -...The naan.

-[yells] -[chuckles]

[Farah] Shrimp handi.

I've recommended this to my friends,

who probably are not familiar with this cuisine, and they also love it.

They always come and they say, "We want to try what Guy ate?"

They always order the tandoori chicken tikka.

Tandoori chicken tikka.

Holy nutmeg, Batman.

-All of these are going in there? -[Farah chuckles] Yes.

Green cardamom, whole nutmeg, black pepper, cloves, white cumin seeds.

[Guy] Looks like dried apricot.

This is whole mace. It's very strong.

-[straining] Yeah, you tell me. -[Farah chuckles]

[Guy coughs then retches]

Whoo!

Thanks for the warning on that one!

[Farah] Cardamom, bay leaves.

So now we have the garam masala.

Okay. And now we are going to do the chicken tikka.

Ginger, garlic, lemon juice, oil,

egg yellow food color, tomato puree,

salt, chili powder, cayenne powder,

and last, garam masala.

Be careful.

-Is it good? -I didn't taste it yet.

You taste it first.

-That's ready to go. -Well, let's not be careful.

That, you're gonna love it.

[Farah] The chicken leg is the best.

-You're gonna skewer that onto this? -Yes.

[makes whipping sound]

Let it go overnight.

All right, so now you skewer it through.

-Okay. It's going in the tandoor. -Yes.

-15 minutes? -Yeah.

[Guy exhales sharply] I'm getting a tandoor at my house.

-Yeah. There you go. -Hi-yah.

[softly] This is out of bounds.

Wow.

[Farah] Chicken tikka ready.

It's spicy, tangy, you know, a little bit sweet. It's really good.

We got your chicken tikka masala.

Everything I've had here is amazing.

Chicken biryani for Guy.

Chicken biryani is a very traditional staple food.

It's super, super flavorful.

First step, I'm going to take the chicken, add some oil in that.

This is the ginger, garlic paste.

Add some salt, fried onions, diced tomatoes,

dried plums, main biryani masala.

I'm going to add some yogurt.

Let it simmer for like ten minutes.

I'm going to boil the basmati rice.

Salt, lemon, bay leaves, cinnamon stick,

green cardamom, clove, black pepper.

The rice, which is going into the chicken,

saffron water, mint, cilantro,

and then I'm going to steam it two-three minutes.

Chicken biryani for you.

The biryani is delicious.

Very fragrant spices, completely authentic.

It's got some mint. Makes it nice and fresh.

The chicken's very tender. It's just got great flavor.

I've tried many of the dishes here.

Biryanis, curries.

And then there's rice and naan.

[Farah] Goat karahi. Garlic naan.

-I'm going to make a naan for you. -All right!

[Farah] Let's start with yogurt, milk,

dry yeast, baking powder, sugar, oil, eggs.

Salt. Last, the flour.

This is the garlic naan.

-This is going to be a cheese naan. -Okay.

-We call that a quesadilla. -[Farah chuckles]

Right up here?

Excellent job.

So we got the garlic naan and the cheese naan.

Oh, my gosh.

If that was an '80s rock star, that'd be Naan Jovi.

One naan without butter, please.

Whether it be the garlic naan or just the normal naan, I could eat it for days.

This is not a curry house.

This is a flavor temple.

After Triple D, my sitting area doubled in size.

And Chai Corner was launched.

It's mostly chai and there's Pakistani snacks over there.

We have your beef nihari.

My favorite's nihari.

It's basically like beef stew. It's the best.

First step, I'm going to fry the beef shanks

with the oil. Ginger, garlic.

Get a nice sear.

Add cumin seeds and the coriander.

Salt, chili powder.

Last ingredient which is a blend of fried ginger,

fennel seeds, mace, nutmeg, turmeric, chili powder,

some water and cook for four to five hours.

Now it's ready to serve.

Garnish it with ginger, fried onions, cilantro, mint leaves.

Nihari coming up.

The nihari is very spicy but I love it.

The meat is very tender, the perfect amount of spice

to flavor ratio, and it's very smooth.

Shut the front door.

I'm not kidding you. Mother, father, that was good.

That should be illegal right there.

If you want to taste something different like Guy did, come into Curry Corner.

I think he made the right choice.

It's some of the best food I've ever had.

If you live in Arizona, anywhere close to Phoenix,

you haven't checked this place out, you are missing it.

-Awesome. Thank you. -Thank you.

[Guy] And up next...

My mouth's going bananas right now.

...Moroccan food in San Antonio, Texas...

[yells]

[Guy] Yep, you heard that right.

Dinner's served.

Mmm.

So I get the great job of traveling around the country

and finding funky joints in unique places. So guess where I am.

San Antonio, Texas.

And back in 2011,

that's where I found a family run joint

serving up recipes brought over from Morocco.

Since then, their place may have changed,

but the food and the family sure haven't.

This is Moroccan Bites.

Chicken couscous with caramelized onions.

To me, it's just good comfort home cooking.

Veggie tagine with bread.

We just happened to show up and Guy was here.

Really enjoyed the tea.

-You like the tea? -Yeah. Mint tea.

[Guy] Is this like the food that you had Morocco?

-Very much. -Like, real deal?

-Real deal. -Real deal.

We're so excited to have found a place here

that brings back all the memories.

I love this place. You know, they make us feel like family when we come here.

[Guy] Fitting, since it's run by the close knit Maroudi family.

But really, Nadia, Youssef and Wafa

were doing what their mom, Latifa, told them to do.

-This is the head chef? -Yes, sir.

-So, your mom, your sister... -And my brother.

[Guy] Who came up with the recipes?

My mom. She taught me everything since I was little.

Table 14, with meat combo.

I've literally tried everything.

Their grilled meats are wonderful,

Really savory meatballs, lamb shank and vegetables.

-All right. What are we making? -Lamb and vegetables.

-Lamb and vegetables? -Yes, sir.

The oil first.

-[Guy] Lamb shanks? -[woman 5] Yes.

Salt, ginger, black pepper, Moroccan yellow saffron.

-Onions... -Cilantro and parsley.

Tomatoes and some water.

Mix everything together.

[Guy] And how long is it gonna cook?

-Just like 25 to 30 minutes. -[Guy] Okay.

So the lamb's cooked, all the veggies in?

Yes, sir. We're going to add some carrots, turnip,

bitter squash, zucchini, green squash, potatoes...

-[Guy] Potatoes? -Yes.

-And butter squash. -[Guy] Butter squash.

-Tomato sauce. -[Guy] In Moroccan food?

[Nadia] In Moroccan food. And water.

-[Guy] How long? -[Nadia] Like 35 minutes.

-And then we'll serve that with couscous? -Yes, sir.

[Guy] Look how light and fluffy that is.

-We're going to get the meat... -[Guy] Look at that.

...Some carrots, zucchini...

[Guy] You want potato in there, huh?

Now we're gonna get the juice.

I'm in awe of these colors.

I'll tell you, my mouth's going bananas right now,

and bananas is good.

Let's check this lamb out.

Mmm. A lot of really big flavor in there.

Tastes like food that my mom would make.

-Mmm. Great job. Thank you. -Thank you so much.

He had the mechoui, which means the whole lamb roasted in the oven.

When the lamb's really good this is what you'll hear.

[yells]

Dinner is served.

[woman 4] Lamb shank.

I tell everybody, you know, just come over here and get the lamb.

We have one with the apricot.

Lamb shank with apricots.

The apricots and the walnuts give it a unique flavor.

Starting with olive oil, onions, chopped parsley, the lamb shank,

clove, cinnamon stick, turmeric, white pepper,

ginger, ground clove, salt and water.

We're going to cook about one hour,

and after that we add the sugar.

Leave it for another five to ten minutes just to caramelize a little bit.

Now lamb is done. Add the apricot.

First we need the apricots.

Cinnamon, clove, a lot of sugar, olive oil,

and the extract of orange blossom water from Morocco.

Cover it with water. We're going to let this cook for 15 minutes.

And walnut for a little crunch.

Lamb shank with apricot.

Enjoy, guys.

The meat is so incredibly tender.

It's really good with the sweetness of the apricots

and the crunchiness of the nut.

I think my husband and I just go down the menu

and try something different every time we come.

One of my favorite dishes here is the merguez, which is their sausage.

Look at it. Mmm. That's really good.

-Superstar. -[Nadia chuckles] Thank you.

Two minutes on the merguez.

Everyone finds something on the menu.

Chicken pastilla.

[man 5] You know, the chicken pastilla has that phyllo dough pastry,

and it really goes well with the chicken.

[Nadia speaking in English]

I'm going to add onions and parsley.

Salt, turmeric, ginger powder,

black pepper, cinnamon stick, cinnamon powder, the nutmeg...

[speaking in English]

All from Morocco.

Two cup of water.

Mix everything together. Let it sit overnight.

Now it's going to be cooked for one hour,

and we're going to add the olive oil and the sugar to finish it.

We're going to shred and take the bones out.

Add it to our source once it is reduced.

We're going to start making our pastilla.

We take the phyllo dough, put some veggie oil inside.

We put the chicken. The almond with nutmeg and cinnamon sugar.

Wrap everything.

And we'll seal with eggs.

Bake for 15 to 20 minutes, 350.

Powder sugar in the top, cinnamon.

And here is our chicken pastilla.

Chicken pastilla.

Cinnamon, chicken, savory, sweet.

It's one of my favorite dishes ever.

It's a unique flavor.

It's just like comfort food, and that's why we come all the time.

Is this what you thought this was gonna be

when your mom said she wanted to open a Moroccan restaurant?

It was an overnight success.

-Overnight success? -It was.

You wait till your Triple D family shows up.

After Guy was here, we had to move to a bigger space.

When you cook for love, you need to be comfortable

on the spot where you're cooking at.

I love how they put the little touches of Morocco in here.

It's nice to be able to come and see them succeeding. It's wonderful.

You guys got to come check this out.

One chicken tikka masala.

You've got the carrots, you've got the sweet potatoes.

I'm making pad thai.

And there are more of these places blowing up all over the country...

Here we go.

Nihari for Guy.

Table ten, fish pastilla.

And Medina meat combo.

And there you go. You guys enjoy it,

...and we'll be checking them out next time on Triple D Nation.

-[Guy] No beef? -No beef.

-Just lamb. -Everything is lamb here?

Lamb, lamb, lamb, lamb, lamb.

We have a little bit of beef.

-[exclaims] -[laughs]