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Hey, everybody.
I'm Guy Fieri, and we're rolling out
looking for America's greatest diners, drive-ins, and dives.
This trip...
Can someone please dim the lights?
Mind your P's and forget about the Q's...
Pure elegance.
Dig it.
...'cause it's peppers, pork, and poutine.
Yes, 'cause that's exactly what I expected next.
In Phoenix, Arizona...
Meet my "sista" from another "mista."
...real-deal, authentic Mexican...
My mouth is having just some complete meltdown.
...with straight-up flavors from around the country.
Say hello to my little pig.
And in Toronto, Canada...
This is fancy funky.
...the Middle Eastern diner...
[ Whistles ]
...with a Canadian kick.
Run by a husband-and-wife team
that knows the rules of the restaurant.
Did you just tell him to get his elbows off the table?
Yeah.
[ Laughs ]
That's all right here, right now,
on "Diners, Drive-ins, and Dives."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
[ Spray can hissing ]
I'm here at Phoenix, Arizona, to check out a joint
where we're gonna get some food
that you'd totally expect in this town.
That's right -- Mexican food.
But let me warn you, as I have been warned,
don't walk into this joint
asking for any fajitas or chimichangas,
and please don't ask for chips and salsa.
What you should expect to get, though,
is some real-deal, Mexican cultural cuisine.
This is Barrio.
I got a cochinita pibil coming up. Let's go!
It's not like what you think is Mexican food.
WOMAN: It tastes like it's home cooking
from some little village in Mexico
that I'll never get to go to.
FIERI: Places that Silvana Salcido Esparza
knows well.
WOMAN #2: She's traveled extensively throughout Mexico,
and she's compiled a lot of recipes and flavors
from all of her travels.
FIERI: Combine that with classical French techniques
that she picked up at culinary school
and you've got the Barrio Café...
Camarón borracho on the line.
FIERI: ...where she's been flexing her culinary muscles
since 2002...
Chiles en nogada coming up right now.
FIERI: ...with dishes like this one
from the state of Puebla.
The chiles en nogada.
Chiles en nogada.
And what does that stand for?
"Nogada" is walnut sauce.
But I don't put walnuts in my sauce.
We're not gonna put any walnuts?
We're gonna put almonds?
It kind of changes it.
Olive oil, shallots.
A little garlic.
Absolutely.
Season with salt and pepper.
Deglaze with a little white wine?
Just a little white wine.
We're gonna let this reduce.
Fresh thyme.
And I dig these shades, by the way.
You like them?
They're gangster.
You know, I'm a little bit gangster about everything.
I see the way that you are.
Look at the ink.
Tell me that's not crazy, huh?
Meet my "sista" from another "mista."
A little heavy cream.
Just a little bit.
A little bit of sugar,
just to sweeten up the candy here.
And then we're gonna go to the almonds,
and I'm gonna crush 'em.
Mind if I taste it?
Go right ahead.
We should've made about another gallon of that.
What are we making now?
The stuffing for the chiles en nogada.
So, we're just gonna throw a little bit of chicken in here.
Kosher salt, a little pepper.
I like pepper.
We're just gonna cook this down.
Red onions, a little bit of shallots.
I don't see shallots a lot in Mexican food.
That's my classically trained...
Okay.
I love what it does to the food.
Garlic.
Add apples, pears.
Here's my Anglo influence --
craisins, apricots, golden raisins, tomato paste --
and that's my touch.
Deglaze with red wine.
I'm gonna add a little bit of sugar.
I like that car of yours, by the way.
Not bad, huh?
But you know what?
It might be on blocks right now.
It's okay.
I need to change those tires out anyways.
Let's finish it up with chopped pecans.
And we have some walnuts. Add cilantro.
This is gonna rock. Mmm!
Almost ready to stuff.
Stuff.
We roast chiles poblanos.
So, you roasted the pepper off.
Now I'm peeling all the skin off.
Which takes a little bit of that bitterness out.
Think about like caramelization.
I have that stuffing.
There we go.
Then I'm gonna take this beautiful almond nogada sauce.
We're gonna represent something beautiful here --
the colors of the Mexican flag.
White of the queso fresco,
the pomegranate for the red, cilantro for green.
We're good to go.
Got to get some of that pepper in there.
This is real deal. This is old-school.
This is -- This is delicious.
Just all the textures, the flavors, the depth,
and you have all the nuances.
The complexities, the roasted pepper,
tenderness of the chicken.
You get some of the little dried fruit coming through,
and you get a little burst coming from the pomegranate.
I mean, just all of it.
You rocked that one.
Orale.
Very nice.
I love something with a little bite,
and it had the perfect amount.
I could've eaten two more.
It's an experience that's more than
just going to get a bite to eat.
WOMAN #2: They're very much about community
and supporting local artists.
If you look at, in the art of Mexico, it's very bright.
Then you look at the ingredients of the food.
It's vivid. It's robust.
FIERI: And that all comes together
in this Baja-style dish.
You have the tilapia wrapped in banana leaves.
That's a fabulous dish.
Mmm.
Looking good -- banana leaves, fish, achiote paste.
We're gonna do zarandeado.
It's a Baja dish.
We're just gonna do a little lemon, a little naranja.
Now, this right here is the achiote paste.
Correct.
And you'll find this a lot of times in Latin markets.
It gives that nice, red hue.
Now watch what happens here with the banana leaves.
You're gonna toast up the banana leaf?
I'm just gonna make it pliable.
Nice.
Oh, you're good.
So, this is nice and pliable.
Now we're gonna take the fish.
Add a little slurry.
Put it in there and spread it out.
So, you get the citrus, you get all that color.
Absolutely.
I use kosher salt, a little black pepper,
just a little citrus from the orange.
A little lemon, some garlic, and then I have some onion.
And we're ready to grill it.
Presentation side down. Seven minutes.
So, it'll steam all the ingredients inside of it
because of the moisture of the banana leaf.
What are we gonna serve this with?
Just got a little bit of calabaza real quick.
Some squash.
There we go.
What you do is just peel it away like a little gift.
Tilapia is not typically very fat,
but it is a very widely used fish.
Roasting it in this banana leaf with all that flavor,
a lot of moisture, this is the way to go.
Mmm! If you get a chance to come try this,
you will get a whole nother experience and exposure
to what Mexican food really is --
real Mexican food, cultural Mexican food.
It's packaged, baby. Mmm!
SALCIDO ESPARZA: Let's go, let's go, let's go!
Let's get this out of here!
The flavors are just wonderful.
So, here's the deal.
This has been an outstanding visit.
You got one more up your sleeve for me?
We're gonna go to the other coast.
We're gonna go to the other coast.
I'm hanging out in Phoenix, Arizona,
at a killer Mexican restaurant.
This is Barrio. We'll see you in a little bit.
"Diners, Drive-Ins, and Dives"
going real-deal Mexican in Phoenix.
You got to come to Barrio
because this is real-deal Mexican, right?
Absolutely.
MAN: Just the flavor in everything.
Just got so much style.
I always feel like I'm at home here.
MAN #2: You're getting a lot of flavors
from a lot of different regions across Mexico.
FIERI: Including a classic version
of Yucatán's pulled pork.
This is called cochinita pibil.
"Cochinita" means "little pig."
"Pibil" means "under earth" or "pit" in Mayan.
Okay.
So, I'm just gonna take a little bit of this fat off.
Why are you moving back there?
Well, because I don't -- Listen.
My dad's told me you don't stand where the knife is coming.
All right, it's ready.
A hefty amount of salt.
So, we're gonna get it in there.
Same thing with the black pepper.
Nice, coarse ground.
Then we got some garlic.
Mexican oregano.
And we're roasting this with the bone in.
Bone in.
I got some bay leaves.
We're gonna put that achiote slurry.
So, we've got lemon juice, orange juice,
and the achiote paste.
I just kind of pat it around, get it in there.
So it doesn't knock the crust off.
Right.
You're like a "swine-estitician."
Beautiful, beautiful.
So, we're just gonna put this banana leaf in there
to seal all the juices.
That's the plastic wrap that they had?
Absolutely.
A little O.J.
A little sour orange.
Sour orange.
Naranja agria.
Let's do this.
Okay, so, into the oven. How long?
6, 8, depends on your pork, 250, low and slow.
Oh, look at that. Isn't that beautiful?
Say hello to my little pig.
Look at that.
A little crust there.
So, you can have it with tacos or a torta.
Or in the "hand-a."
All right, we're gonna plate this up.
You ready to eat it?
Look at that.
We're gonna get it all nice and juicy.
See, the jus, that's the kicker right there.
Topped with pickled onions.
Finish with pico de gallo.
That's ridiculous.
You see the little dance kick there?
I don't know where that came from.
Everything fires off.
You get all of the flavor profiles,
from the sour to the sweet to the salty, to the spicy.
Oh, my gosh, and then you get hot and cold.
My mouth is having just some complete meltdown.
Mmm.
So, in other words, it's good?
It's ridiculous.
That's Mayan flavors right there.
They're my flavors now.
[ Laughs ]
Yes!
I have had the last meal on "Triple D" so many times,
but I got to tell you, without a doubt,
that's one of the best.
Slow-roasted pork just melts in your mouth.
Mmm.
You got to come down. Phoenix is calling you.
Some of the best "Triple D" joints in the world,
and now put Barrio on the list.
FIERI: Up next...
Rub-a-dub duck.
...we're headed to Toronto, Canada...
That's crazy.
...where these folks are mixing up
some funky flavors on the fast road to Flavortown.
Baked nice and sticky.
I'm here on Yonge Street,
which is what's considered the longest street in the world,
and it divides Toronto, Canada, by the east and the west.
I'm here to check out a joint that's been here since 1939.
This is the Rosedale Diner.
All the food here is really great.
Best fries, by far, in the city, hands down.
WOMAN: This is the bison burger.
It's absolutely delicious and juicy.
You got to try the h-hummus.
Did you just roll that with a "h-hummus?"
It's all about the h-hummus.
To have a Middle Eastern touch like this
is very unusual for a diner.
FIERI: Then again, Dubi and Esti Filar
aren't your typical restaurant owners.
Did you just tell him to get his elbows off the table?
Yeah.
[ Laughs ]
A husband-and-wife team
who cleaned up this former greasy spoon back in 1981.
Dubi works with the cooks to come up with killer dishes.
And, Esti, what do you do here besides be the boss?
Tell him what to say and what to do.
Tell him what to say and what to do -- very nice.
In '09, they brought in Toronto native Chris Grainger
to run the kitchen, and he's cranking out dishes
with Dubi and Esti's Israeli flair
right next to straight-up Canadian classics.
GRAINGER: Poutine au canard.
So, we're making duck cheese fries.
Yeah, with gravy.
With gravy.
Yeah.
So, some fresh duck, not been frozen.
We'll get the legs and the thighs.
Yeah, we've trimmed them up,
taken a bunch of the fat off,
rendered that down.
Okay.
We're gonna start with some salt,
some peppercorns.
Give it a Canadian kick with some maple syrup.
Some pureed garlic, fresh-picked rosemary,
some fresh-picked thyme.
Lastly, some bay leaves before we mix this all up.
So, now you're just gonna get in the tub with the duck?
Yeah, rub it up.
Rub-a-dub duck.
You got it.
Hit it.
All right, we're gonna get in here
and make sure we show every one of these guys
a little bit of love.
And how long is this gonna sit here and set up?
We're gonna wrap this guy up
and throw it into the cooler for about a full day.
Got it. So, stovetop confit.
Stovetop duck confit.
We have our duck that's marinated for a full day.
A bunch of rendered duck fat,
and I mean a bunch of rendered duck fat.
Get everybody in there.
There we go.
Okay, so, that sits there.
Let it go for about two and a half hours.
Let it cool.
Then skin off, shred the meat off the bone.
You got it.
Ready to go. Dig it.
Next up.
Next up, gravy.
Melt some butter down.
Add our duck fat in.
Add our flour and make a quick roux.
Let this guy cook out for a minute.
Cook "auwt."
Next up, our demiglace, which we make in-house.
Veal bones and all?
That's right, veal bones and all.
We also add a bit of chocolate, red wine to it.
Add a little bit of our chicken stock, which...
Of course, we make in-house.
Of course.
Now we're adding the duck essence from our confit duck.
So, that's all of the gelatins that come out of the duck,
out of the bone, out of the joints?
Yeah, that's right.
Finish this guy with some salt, a little black pepper.
We're gonna let this gravy cook down for about an hour.
From this state?
From this state.
[ Whistles ]
Just to, you know, concentrate all those flavors.
Okay, now we'll make the fries.
We've got some nice quarter-inch,
blanched Russet fries.
Yeah.
We have a special touch to them.
We add sliced white onions.
We've been doing this for 25 years.
It's Dubi's idea.
Okay, drop them.
All right.
How long do these take to come up?
Three to four minutes.
Hit it with some salt. Give a nice toss.
We're gonna plate this guy.
Mmm, that was a good fry.
I like that little onion kick there.
Topped with some Quebecois cheese curds.
Ooh, Quebecois cheese curds.
No clue what that meant.
The real deal, from Quebec.
So, now that goes in the oven.
Come out, hit it with the duck, then hit it with the gravy.
You got it.
Ohh.
Oh, my God.
Whew.
Wow. That's crazy.
The duck is unbelievably tender,
and the richness of this canard --
French for "duck" -- gravy is outrageous.
Very decadent. It's such a refined meal.
I mean, I say if it's funky, I'll find it,
but this is fancy funky.
I mean, all I need to do is have a little candle.
[ Romantic music plays ]
Maybe some white wine.
And could someone please dim the lights.
That's what I'm talking about.
Can you feel it?
Pure elegance.
Dig it.
A party in your mouth.
When you need comfort food, that's what you go for.
That's what it is?
That's it.
FIERI: And when we come back,
Chris is doing up some ribs a little bit different.
We're gonna boil our ribs.
[ Whistles ]
Don't go away.
FIERI: We're north of the border in Toronto, Canada,
at the Rosedale Diner where Dubi and Esti Filar
have offered up an eclectic menu since 1981.
We basically do what we like doing.
FIERI: That's why, in a place that leans Middle Eastern,
it's not a stretch to see them stacking up Asian barbecue.
The Asian pork ribs.
You have to try the sticky ribs.
FIERI: The only real surprise is how Chris is cooking them.
We're gonna boil our ribs.
[ Whistles ]
You don't seem like a rib boiler to me.
No?
No.
But I'm here to learn. I want to see what you do.
We're gonna toss our ribs in the pot.
So, baby back ribs.
Toss in some salt, black peppercorns,
bay leaf, juniper berry, and finally cinnamon sticks.
Top this guy off with cold water.
How long are we gonna let these simmer?
Just until the meat starts tearing away from the bone --
I'd say two hours, two and a half.
Okay. Boiling a rib.
This cavalcade of ingredients is going to create...
Our house-made hoisin.
Hoisin sauce?
You got it.
Really? Okay.
We're gonna add soy sauce first,
a little bit of molasses, some white vinegar.
All right.
Some maple syrup.
Hence the sticky.
You got it.
Very nice, eh?
Some tahini.
Yes, 'cause that's exactly what I expected next.
O.J.
Good old orange juice.
A little bit of sriracha.
Okay.
Some brown sugar.
Word.
Put a bit of granulated garlic, some pepper.
We're gonna whisk in our sesame oil.
All right.
And then we're gonna cook this down?
We're gonna cook this down.
How much will it reduce by, half?
A little less than half, until it's nice and sticky.
Put that on a -- I don't know.
Anything. I like it.
So, the hoisin sauce is cooking down.
It's starting to really smell like hoisin sauce,
and the rib's in there with the cinnamon
and the peppercorns and the juniper berries.
It's ready to go?
It's ready to go.
Okay.
There we go.
We're gonna hack these guys up.
And with that beautiful smoker out there,
you don't smoke them? You just --
This, you think, gets them the right tenderness?
Trust me, Guy.
Hey, I trust you, man.
You're the one that made duck gravy fries.
Tossing these guys in a pan.
Okay.
So, you hit them into a sauté pan,
hit them with the hoisin sauce.
A little chicken stock in there, yeah,
and get it reducing nice and hot on the stovetop.
Toss them in the oven, get them really baked,
nice and sticky, pull them out.
Baked nice and sticky.
That's right.
That's like it should be a song in the '80s.
♪ Baked ni-- ♪
You know what I mean.
Yeah.
Thank you.
All right.
Bring the ribs.
Oh, gorgeous.
Our ribs are out of the oven.
They're nice and sticky.
We're gonna hit this with some toasted sesame seeds.
Give them a nice toss.
We're ready to plate.
A rib castle for you.
Rib castle.
Yeah. Okay.
Make them pretty, add some fries,
and our sticky Asian ribs.
Now they're gonna fall over.
Oh, God, the bone's hot!
Mmm, the hoisin sauce is nice.
The meat's super-tender.
Anything that you lost in boiling the rib,
you compensated for in that hoisin sauce.
That stuff is sticky and righteous.
Gosh, that's good.
Excellent job, Chef, really nice job.
The meat is melting in your mouth.
The sauce has that really awesome twang to it.
It's amazing.
WOMAN: They're just ooey-gooey good.
Awesome place.
In "Triple D," we say if it's funky, we'll find it.
We found it north of the border. Thanks for having me.
Thank you.
Thank you.
So, that's it for this edition
of "Diners, Drive-ins, and Dives."
If you want to check out some of the recipes
for the joints we visit, go to foodnetwork.com.
I'll be looking for you next time
on "Diners, Drive-ins, and Dives."
Dude, what are you doing?!
"Triple D" rules!
[ Laughter ]