All language subtitles for Diners.Drive-Ins.and.Dives.S50E09.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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

looking for America's greatest
diners, drive-ins and dives.

This trip...

This is cool.

...we're rolling
in the dough...

Look at that.

...with some real money meals.

Outrageous. This is
real gangster stuff.

Like a south-of-the-border
flavor fest in Minneapolis.

I mean, this is like some
Mexican Willy Wonka stuff
right here.

And in Missoula, Montana...

Wow, what an offering.

...a delicious
donut shop spin.

If there's one thing
you cannot tell, that's vegan.

That's the way I like.

Plus, a not-your-everyday
pizzeria...

-I'm so excited
for you to try this.
-I'm so excited.

...giving new meaning
to cherry pie.

Spectacular. It gives me
goosebumps, dude.

That's all right here,
right now

on Diners, Drive-ins
and Dives.

Now, most chefs that make it
onto Triple G

come from Triple D.

Very seldom do we have
a chef on Triple G

that eventually they make it
onto Triple D.

Did that make any sense?

Don't worry about it.

Anyhow, I'm here
in Missoula, Montana,

where I hear there is
a Triple G alum.

This guy was in
the Pizza Play-offs of 2018.

Now, he didn't win,
but he went big.

Or should I say
he went Biga?

'Cause that's the name
of his joint.

This is Biga Pizza.

Four-cheese hot honey.

It's the best place
to get pizza in the state.

Fennel, marmalade, bacon,
and Gouda for Table Three.

I love the family.

He has created
the most unique recipes,

and together, they're just
an awesome team.

[Guy] That would be Bob
and Cindy Marshall,

two restaurant vets
who opened here in 2006

despite one thing.

I didn't realize he had
never made a pizza before.

What? So, you had
never worked on pizzas?

So, I've worked in restaurants
that had a pizza program,

but I was the dinner cook.

I've worked in bakeries,
fine dining,

worked in bistros,
and figured

I would put all
of those facets together

to create something
that I had a vision for.

Large meatball verde.

We'll order
the meatball verde a lot.

[woman] It has meatball,
salsa verde, broccoli rabe,

with a couple
of different cheeses.

It's just really interesting
and delicious.

All right, so let's talk
about pizza dough.

[Bob] I start at the crust.

I wanna have the crust

be the most delicious part
of the pizza.

It's the foundation.

[Bob] Room temperature
tap water. Apple juice.

That is not something
I see very often.

[Bob] Sourdough starter.

Get it all frothy.

Olive oil, high gluten flour,
sea salt.

[Guy] So, mix this up,
bring it out,

-and we're gonna let it proof?
-[Bob] For an hour.

-And then we're gonna portion.
-[Guy] Portion it.

-Then that will rest
48 hours to 96 hours.
-[Bob] Correct.

[Guy] Next up.

-Salsa verde.
-[Guy] Okay.

[Bob] Jalapenos
and the brining liquid.

House-pickled onions,
canola oil,

ground cumin,
fresh cilantro.

All right.

Delicious.

So next, we're gonna season
and cook off our Montana beef.

We just use salt and pepper.

We wanna let that
Montana beef shine through.

Roast this off.

Next, we have
our herbed mascarpone.

I have, uh,
minced fresh oregano,

black pepper, cream that.

It adds a creaminess
and a richness to the pie.

[Guy] And this is all
from a guy

that had never made
pizzas before.

Look at that.

So, this is a three-day
cold ferment dough.

[Guy] I mean, just tender!

I've got this technique
where I build the crust
around the edge

while I'm getting
it stretched.

Straight up, garlic olive oil,

a shredded
whole milk mozzarella,

broccoli rabe...

-[Guy] One of my favorites.
-[Bob] ...also as rapini.

It's a little bit more
adventurous pizza

than I was anticipating
finding in Missoula.

[Bob] Meatball,
herbed mascarpone.

And then here
is the salsa verde.

[Guy] 475?

[Bob] Six to eight minutes.

-I'm so excited
for you to try this.
-I'm so excited.

[Bob] So, there's our
meatball verde.

[Guy] I tear that crust off
right off the bat.

That's enough flavor
right there.

Wow! There's a ton of flavor
in that.

One minute, I get rapini.

The next minute, I get salsa.

The next minute,
I get mascarpone.

But what I enjoy the most

is I get really spongy
pizza dough.

Nice and light and airy.

It is a Biga flavor.

-Thank you. Appreciate that.
-Fantastic.

Here is your meatball verde.

The verde is one
of my most favorite flavors.

[woman] It's the perfect
amount of heat,

and the crust is epic.

They sneak that mascarpone
into the pizza.

Not your everyday pizza.

No, it's not.

Missoula was a little bit
of a pizza desert
before they came here.

-Bob and Cindy are the oasis?
-Exactly.

Here's your flathead
and cherry to-go.

[man] It was so busy
that he wanted
to start doing

takeout
and deliveries.

So, he opened up another oven

and then a whole 'nother
shop behind.

You do that much
carryout and delivery?

-Yes.
-Whoa!

Everything's fresh.
It never disappoints.

Flathead cherry for table six.

My favorite is
the flathead cherry
with the sausage.

The cherries come
from just up the road,
and just another local twist

that this place
does really well.

[Guy] Big cherry fan.

[Bob] We're gonna do
our house-made sausage.

All right, chef.

[Bob] Chili flakes,
ground fennel seed,

toasted coriander, nutmeg,

paprika, sea salt,

white pepper,
and ground black pepper.

Add the spice blend
to the coarse-ground
Montana pork.

[Guy] Roast it off
in the oven,

but not cooking it down
all the way.

[Bob] Now we're gonna make
our flathead cherry chutney.

So, we start with
our flathead cherries,

apple cider vinegar,

red wine vinegar,
wildflower honey.

You're hoping
unless the bees lied.

[Bob] Brown sugar,
allspice, coriander,

black pepper,
sea salt, chili flakes.

Cook it for an hour and a half
uncovered in the pizza oven,

reduce it,
and then we're gonna blend it.

Let's build the pie.

[Bob] So, we're gonna start
with our garlic oil.

Whole milk mozzarella,
pork sausage.

And instead of a tomato sauce,

we're gonna use
this cherry chutney.

This would have been
a good one on Triple G.

Maybe you just need
to come back and do it
with black licorice.

I love this idea.

A little smoked Gouda.

-Oh, that's such a Gouda idea.
-[Bob chuckles]

Now we're gonna bake it
for eight minutes.

Not your everyday-looking pie
right there.

[Bob] Little fresh parsley
at the end.

[Guy] The dough,
again, spectacular.

The whole milk mozzarella,
freshly grated, dynamite.

These cherries...

delicious.

Fresh pork, spot on.

You get the creaminess
of the cheese,

the texture of the dough.

I mean, it gives me
goosebumps, dude.

Really creative, man.

[Bob] Flathead cherry
for the patio.

Oh, I love the jamminess
of the chutney.

It's sweet and savory,
but not overly sweet.

I think it's pretty unique.

If Bob and Cindy are doing it,
then it's worth getting?

Absolutely.

Got a sausage calzone
coming up for table 10.

Everything is just
amazing here.

Come to Biga. [chuckles]

This is a gift to Missoula.

What you're doing
and what you're giving
people is pretty special.

I tell people,
"We're not making pizza,

we're making memories."

Guys, for real.

-Well done, chef.
-Thank you, chef.

Up next,
a Minneapolis Mexican spot

going above authentic.

You're taking it
even to another level.

Putting venison on sopes...

That is so delicious.

...and creating
picture-perfect pork.

That's gorgeous.
I mean, this is it.

So, I'm here in the Nordeast
of Minneapolis.

That's how you say it, okay?

At least that's what my crew
from Diners, Drive-ins
and Dives,

they all live here.

They love the cold winters
and the hot summers,

but they also love
the dynamite restaurants
in this area.

So, I'm here to check out
a joint.

Not because the chef
is recognized

by the James Beard Foundation,

or the fact that they've got
multiple awards
throughout the city.

No, folks, it's because Donny,

one of our lead camera guys

and his beautiful
little daughter, Luxe,

they love this place.

And they said,
"If you ever come to town,

you gotta check it out."

This is by Oro By Nixta.

[speaking other language]

[in English] Table five.

This is kind of
a magical restaurant.

[Gustavo] Sopes.

Chef Gustavo just find
a way to recreate

the original flavors
from Mexico.

But modernizing them.

Have a quesabirria.

[Donny] Out the spots
that I thought should be
highlighted in this city,

I mean, this was number one.

-Is the food good?
-Really good.

[Donny] Gustavo just
does it right.

Kate and I went
to high school together.

-[Guy] Gustavo's wife?
-[woman] Yes,
really proud of them.

[Guy] And together,
Chef Gustavo
and Chef Kate

have built this spot
by combining their
fine dining chops

with family heritage.

We're trying to use
as much authentic ingredients

as we can find,

but this is our version
of Mexican food.

You're taking it
even to another level.

Yep, yep, I've pivoted
to be the wrangler

of all of his crazy ideas.

Venison sopes.

The sopes
being a cup tortilla,

holds beans, with venison.

It's phenomenal.

What kind of corn
do we have for the sopes?

Bolita azul.

We're gonna add the water.

We use calcium hydroxide.

Roast it in the oven
for an hour,

and then we're gonna
take it out, let it soak.

The alkaline is gonna
remove the skin.

It's gonna activate
all the good enzymes.

In the morning, we'd rinse.

And then go on to grind it
to make masa to make sopes.

[Guy] This is
real gangster stuff.

That's amazing.

So, we form the patty.

[Gustavo] Cook it
in the flat top.

We'll pinch the edges.

[Gustavo] And we're gonna
quick-fry it for service.

We're gonna make
our beef stock.

Roasted beef bones.

[Gustavo] A beef tongue,
mirepoix,

and then this is gonna cook
for two days.

And there's that much flavor
in tongue

-that you make
the stock out of it?
-Yes, there is. Yep.

You learn something
new every day.

[Gustavo] We're gonna make
the recado negro.

That's gonna get
used in the process

of roasting off
the venison leg?

[Gustavo]
The venison leg, yes.

We use chile pais.

Yucatecan chili.

[Guy] I've never seen
this chili.

[Gustavo] Throw it
on the sheet pan.

Do the garlic and onion
on the cast iron pan.

Peppercorns, dry oregano,
cumin and coriander.

[Guy] Roast these off
in the oven.

[Gustavo] Put it
in a container.

The charred garlic and onion,

charred tortillas.

We're gonna add water
to remove all the ashes.

Straining, into the blender.

The chipotle adobo
and the vinegar.

[Guy] And that's gonna
make this paste.

And the venison leg.

[Gustavo] We're gonna sear
the meat.

We start with tallow.

-Are we seasoned,
salt, pepper, anything?
-Yes, already seasoned.

[Guy] Sear it off
to put a crust on it.

Pulled the venison.

Mirepoix goes in.

[Gustavo] We're gonna add
back the meat.

Mezcal, you want
the smokiness, 100%.

You can't have a good braise
without some red wine.

-[Gustavo] Recado negro.
-[Guy] Boy, that's big flavor.

The lengua stock.

How long are we gonna
cook this down for?

[Gustavo]
Two and a half hours.

[Guy] We're gonna shred it,
so that'll give us the jus.

Make a little consomme
with a little bit of tomato.

What else is gonna go
on the sope?

[Gustavo] Some refried beans.

Start with dry beans,
soak them overnight.

Rinse them.
Cook them with oil,
onions and serrano.

Garlic, gonna add our beans.

Finish with cilantro.

Blend it.

Okay, so which ones
do we get here?

Blue masa,
this is a red masa.

Frijoles refritos, venison.

We're gonna finish it
with a little salad.

Pickled Fresnos,
a little consomme
with the tomato.

Oh! That's, like, the best
tomato soup you ever
had in your life.

Whoa! That is so delicious.

And that char on those chiles,

the onion and the garlic
is amazing.

The sope is delicious.

And the consomme is
the piece de resistance

'cause it's so creamy
and luscious and silky.

But it's some of the best
venison I've ever had.

If you don't like venison,
please come try this.

This will convert you. Wow!

[Gustavo] Sope venison.

The venison is so succulent.

It's not gamy at all,
it's so delicious.

The black beans,
there's just... [kisses]

Pescado taco.

It starts and ends with corn.

They work with
small vendors in Mexico.

Bringing organic corn
and they're creating the masa.

The tortilla
is the thing that shines.

Even if we have a machine,

we touch every tortilla.

In the tortilleria
that you see in Mexico,

this is the type
that you find down there.

I mean, this is like some
Mexican Willy Wonka,
stuff right here.

So, they go
one, flip, two, down.

And then they come out
right here.

That's it.

[speaking other language]

-[Guy in English] Is that it?
-[in English] No.

Don't go anywhere, folks.
Do you wanna split the sope?

Nah, I'm just kidding.
You don't get any.

-[whistling]
-[drumming utensils]

[laughs]

Welcome back,
Triple D is in Minneapolis,

hanging out with Chef Gustavo,

and we're at Oro By Nixta.

And this dude has the crack!

Recognized by James Beard,

he gets the Golden Fork Award
for takeout to-go.

The rest is history.

[speaking other language]

He's so particular about
the ingredients that he uses.

[Gustavo in English]
We're working on the lechon.

Lechon is a suckling pig,

and it's incredible.

[Gustavo] Start with
the seasoning for the lechon.

We're gonna toast peppercorns.

-[Guy] Coriander, allspice,
cloves and cumin seed.
-[Gustavo] Yep. That's it.

We're gonna crush
some toasted chilies here.

Some of this,
a little bit of that.

And then all of this.

The spice grinder.

Mix of salt and sugar.

Rest of the spice.

And then, dry-rub this.

[Gustavo] Ribs,

-butts.
-The legs, the backbone,
the whole thing.

[Gustavo]
Let it sit overnight,

and then we're gonna
braise it.

Monteca, the oranges,
the ginger, onions
and the garlic.

[Gustavo] Cover it with foil,

into the oven at 300 degrees
for about three hours,

and then it'll be
ready to shred.

-We're gonna use the skin.
-[Guy] Literally.

[Gustavo] All our bottom
is covered,

put this down,
a little bit of the jus.

[Guy] There is
a little gelatin in that.

[Gustavo] Cover it
with plastic.

-Put a weight on it?
-[Gustavo] Going
to the walk-in.

This is gonna congeal.

[Gustavo] It should be ready
to slice tomorrow.

-[Guy] Okay, chef.
-We're gonna make oro negro.

-It's beans.
-Black gold, baby.

[Gustavo] Start with
a little bit of oil.

Onions, serranos, garlic,

frijoles, pork stock,

and we finish
with hoja santa.

-Root beer leaf.
It tastes like root beer.
-I get root beer.

[Gustavo] Oil and blend it.

Let's get the pork.
This is cool.

A little bit of oil,
go to the hot pan,

-finish it in the oven.
-[Gustavo] It'll finish in
about five minutes.

-Crazy.
-[Gustavo] We're gonna start
with oro negro.

-Sexy.
-[Gustavo] Nice and crispy.

Rub pastor adobo.

-What was in that?
-Recado rojo,

-pineapple, charred onions.
-Pureed. Love it.

Onions, cabbage, and carrots.

-Kumquats and...
-Red onions,
a little bit of serrano.

And nasturtiums,
oregano flowers.

That's gorgeous.
I'm not breaking into it.

-You have to.
-No.

-I'll take it home
and look at it.
-[Gustavo laughs]

[camera shutter clicking]

[Guy] There we go.
Now I don't feel as bad
breaking into it.

Wow! There's so much
flavor in it.

I mean, this is it.

I think
the piece de resistance

is the skin fried in the pan.

And to know
that you're getting loin
and ham and pork belly,

and not so shredded

that you can't discern
different cuts,

outrageous.

Your lechon prensado.

[woman]
The lechon is beautiful
because the texture of it

is so tender and juicy.

[man] And that kinda
pureed beans,

it is just
the perfect combination.

[Guy] I wouldn't come
all the way to Minneapolis

and think that I'm gonna
get great Mexican food.

-[woman 2] Right.
-But you do.

It's absolutely divine.

[Gustavo speaking
other language]

[in English] I can see
why my friends wanted me
to come here and check it out.

I'll see you soon.

-[in English] Thank you.
-This is not our last rodeo.

Coming up
in Missoula, Montana...

Yeah.

...a funky vegan
donut shop...

Impressive.

...also rolling out
the savory.

This is burrito shop level.

It's really good.

Every once in a while,
somebody will say, "Hey, Guy,

you need to do more
vegan restaurants
on Triple D."

You know what I say?

"You need to watch
more Triple D."

'Cause I've done 'em.

Butcher shops,
taco shops, diners,

you name it,
I've done it in vegan.

But can you have
a vegan donut shop
also that serves savory?

Well, you can
if you're in
Missoula, Montana.

This is Veera Donuts.

French toast stix
for Ashley.

It's an amazing restaurant
that happens to be
plant-based.

[employee] Huckleberry Danish.

I love to come here
for the donuts

and now their savory menus.

[employee] Crunchwrap supreme
for Bob.

Have you ever been
to a vegan donut shop?

Not a fully vegan one.

Seemed too good to be true
in this little mountain town.

This place started with Haniah
working a farmer's market,

her donuts became so popular
that people were just like,

"You have to open up
your own shop."

[Guy] And that's exactly
what Haniah Sweeney did

with the help
of her sister, Aliviah.

Are you vegan or vegetarian?

-I'm plant-based.
-Vegan?

-Yeah.
-I will eat anything.

-[Guy] There you go.
-Yep. [chuckles]

-Yeah.
-What was the inspiration?

I wanted to make
a vegan donut
like a yeast dough.

Blueberry basil.

[woman] There's blueberries
in every single bite,

but it's elevated
by the basil.

-Basil and blueberries.
-Mm-hmm.

We're gonna make
the donut dough.

Cream the sugar
and the vegan butter.

-Vegan sour cream.
-[Haniah] Yep.

This is gonna be
an egg replacer.

Get that creamed together.

We're gonna add
our coconut milk,

-AP flour, cornstarch.
-[Guy] Okay.

Baking powder, nutmeg.

-[Guy] A lot of it.
-[Haniah] Salt.

Combine it together.

We're gonna add
in blueberries.

-And it's gonna
kinda get it wetter.
-[Guy] Okay.

Well, is "wetter" the word?
"Wetterest?"

-What's the correct word?
-I don't know!

[Haniah] More AP flour,
more frozen blueberries.

-Let's make it
happen, cap'n.
-All right.

[Guy] How many people
come in here and just go,

"There's no way
this is vegan?"

At the market, I had people

that did not know
we're four years.

-I love that.
-[Guy] That's your
greatest compliment.

[Haniah] I stick it
in the freezer

-for, like, a couple hours.
-[Guy] Got it.

Now we're gonna
make the liquid

that's gonna be going
into the powdered sugar.

Frozen blueberries,
water, sugar.

-Let it cook down.
-[Haniah] In the blender,

we'll add the basil,
our blueberry mixture.

-Then we're gonna add
the powdered sugar to it?
-Mm-hmm.

And the mixer.

Done.

Let's see it.

[Haniah] So, we score.

-[Guy] So, then you get
a little bit more texture.
-[Haniah] Yep.

So, you fry from frozen.

How long does it take to cook?

[Haniah] Two minutes
on each side.

And once these
float to the top...

[Guy]
Little half-pounder there.

I wanted people
getting their money's worth.

[Guy] While they're still hot,
that's when you glaze them?

[Haniah] It gives it,
like, a nice, shiny finish.

-All right, so this is mine?
-That's yours.

That's a big donut.

You know what
you can't fool anybody with?

Is the fact that this is
a blueberry donut.

There's more blueberry
than there is anything else.

A fair amount of basil.

This is a sweet savory.

It's dense but not heavy.

If there's one thing
you cannot tell,

-that's vegan.
-That's the way I like.

[Guy] Impressive.

[employee] Blueberry basil
for Amy.

[man] I like
the blueberry kick to it.

The basil is just enough.

The crunchy outer

and then the soft inner
was phenomenal.

They're vegan,
so they must be healthy.

So that you can eat
the whole thing, right?

-Yeah.
-Yes.

[employee] Fever dreamer
for Amy.

The donut names
are totally off the chain.

Got an angel of doom.

Got a really cool,
rocking vibe.

[employee] Motherload for Ken.

[woman] The donuts
brought me in,

but the savory stole my heart.

[employee] Spicy space cadet
for Chance.

The spicy space cadet is their
roasted cauliflower burrito.

It's got a good kick to it.

The cauliflower is just
so perfectly done.

Haniah made you the donuts,
and I'm gonna do savory.

I am more of the savory guy.

[Aliviah] So, we're gonna do
the spicy cauliflower.

-Our pepper.
-So, it's our pepper.
You and I,

-we have the--
-Yeah, this is ours together.

-This is for you.
-That's our-- See that?

You feel so included
right off the bat.

[Aliviah] Salt,
cayenne, garlic,

paprika, onion powder, chili.

-Nutritional yeast, yes, yes.
-Nutritional yeast,
yeah, extract.

The nooch.

[Aliviah] So, I do
a little bit of olive oil
and then just water.

And we're just
gonna mix this in.

[Guy] The dry rub goes on
or the seasoning.

[Aliviah] Yep,
and mix it all together

to get it nice and all coated.

We're gonna cook it
in the oven

-at 350 for 55 minutes.
-[Guy] Got it.

Dill and chive ranch now.

Start with our coconut milk,

lemon juice,
apple cider vinegar,

nutritional yeast,
miso, fresh dill.

That was a big dill.

Salt, the garlic powder,

-sugar, onion powder,
and then our chives.
-Got it.

[Aliviah] Mix this up.

In goes the veganaise.

-[Guy] Sits overnight?
-[Aliviah] Yes,

it kind of thickens up
a little bit.

Delicious.

-Nutritional yeast
extract is--
-It's-- Yes.

It is the fixer.

[Aliviah] Cauliflower
is all cooked.

We're gonna throw it
on the grill,

put some oil,
put a lid over it

so it can start cooking,
a little bit of water.

Couple minutes
on each side.

Throw down our veggies
and our potatoes.

A little bit of water,
do the lid for another
minute here.

What else we have to do?

So, we're gonna make
sriracha aioli next.

So, it's veganaise,
garlic powder,
and we'll whisk that.

Add the sriracha,
and then we'll start cooking.

Steam the shell,
makes it way easier
to roll a burrito.

-[Guy] Right.
-[Aliviah] Steamed side
goes up.

She knows what she's doing.

Cauliflower
and sauteed veggies.

Potatoes, garlic aioli,
the sriracha aioli,

and the ranch.

Maybe you should add
some creaminess to it.

[Aliviah]
Spinach to top it off,
now we'll roll it.

It's busting at the seams.

[Aliviah] And so
there's our burrito.

See how it tastes.

-Wrestle it,
is what I have to do.
-Mm-hmm.

Napkin's ready.

This is burrito shop level.

You got a ton of flavor,
a ton of texture,
a lot of uniqueness.

All those creamy sauces
inside there

make you feel like
you have melted cheese.

A little bit of spice.

The dry rub
on the cauliflower is great,

and I love that you leave it
in big, hearty pieces,

-so when you bite
into the burrito...
-Yes.

...you really know
something's there.

It's really good.

Two spicy space cadets.

The cauliflower is roasted,
like, perfect all the time.

The spice is like, oh,
that's a nice pop.

That's not your regular,
run-of-the-mill.

It's, like, really,
really carefully crafted.

You need to go to Veera.
They're so bomb.

Wow, what an offering.

Delicious donuts,
super creative,

and a savory menu
to back it up.

-Thank you.
-Great job.

Okay, now make me
something else.

So, that's it
for this road trip.

But don't worry,

we got plenty more joints
to find all over this country.

I'll be looking
for you next time

on Diners,
Drive-ins and Dives.

-That's right here.
-Right now...

"Right now..."

-...on Diners...
-"...on Diners..."

-...Drive-ins...
-"...Drive-ins..."

-...and Dives.
-"...and Dives."

Good night.