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ON VENICE BOULEVARD, WHICH IS A MAJOR THOROUGHFARE
BETWEEN THE BEACHES AND LOS ANGELES.
NOW ON THE RIGHT-HAND SIDE
IS A BUNCH OF MOVIE AND TELEVISION STUDIOS
OVER THERE IN CULVER CITY, AND ON THE LEFT-HAND SIDE,
WELL, YOU NAME IT, THAT'S THE SUBURBS,
BUT IT'S HOME TO A MEXICAN-SALVADORAN RESTAURANT
THAT'S BEEN OWNED AND OPERATED BY THE SAME FAMILY
FOR 31 YEARS.
THIS IS GLORIA'S CAFE.
FISH IS READY.
IT'S JUST ABSOLUTELY MAGNIFICENT FOOD.
IT'S VERY AUTHENTIC AND AMAZING.
HOUSE SPECIAL--BURRITO...
OKAY.
WHO MOVED TO L.A. FROM EL SALVADOR IN '67...
I HAD A DREAM WHEN I CAME,
HOW DID YOU DO IT?
WELL, I WORKED REALLY HARD.
14 YEARS IN OTHER FOLKS' RESTAURANTS...
HOW'S EVERYTHING...
FISH TACOS READY.
FIRST DOING MEXICAN FOOD...
EXACTLY.
BACK IN 1995, I STARTED SERVING SALVADORAN FOOD.
OKAY, SENORITA...
FROM TRADITIONAL PUPUSAS MADE WITH MASA AND CHEESE
TO FRIED YUCCA AND PORK TO THIS SALVADORAN CLASSIC...
(woman) CARNE ADOBADA--
PORK SIMMERED IN A TOMATOEY AWESOME SPICY SAUCE.
IT'S JUST MADE TO PERFECTION.
OKAY, SO LET'S GET STARTED. THAT'S A PIECE OF PORK.
YOU GOT A BONE IN THIS ONE.
BECAUSE THERE'S FLAVOR IN THAT.
SHE KNOWS EXACTLY WHERE THAT BONE IS.
PORK IN THERE.
GREAT.
WORCESTERSHIRE SAUCE...
A LITTLE HOT SAUCE...
GRANULATED GARLIC...
SALT.
ALL RIGHT.
SO WE PUT THE ONIONS ON TOP.
OVERNIGHT.
FOR 24 HOUR,
AND THEN WE POP IT IN THE OVEN, 350 FOR ABOUT 4 HOURS
YEAH.
LOOK AT THE DEEP, RICH COLOR.
IS THAT YOUR WALLET BACK THERE?
MMM.
WHA?
SHRED IT IN THERE.
AND I MAKE ADOBADA SAUCE.
OKAY.
WE LET IT COOK DOWN.
YEAH.
NOW WE'RE GONNA ADD SOME DE ARBOL CHILIES.
AND A LITTLE ANCHO, ROASTED GUAJILLO.
YEAH.
FRESH GARLIC...
MORE TOMATOES AND ONIONS...
ONE OF MY FAVORITE HOT SAUCES.
THERE WE GO.
SOME GRANULATED GARLIC, A LITTLE SALT
AND THEN SOME MEXICAN OREGANO. READY?
YES.
OF COURSE.
THAT'S FINE, I'LL TAKE--WHOA.
I'LL TAKE--OH, THAT'S GOOD. I'LL TAKE IT LIKE THAT.
NOW WE'RE GONNA TAKE THIS, COOK IT.
TO REDUCE IT?
AND THEN...
THE SECRET SAUCE FOR THE ADOBADA.
APPLE CIDER, A LITTLE OLIVE OIL.
BLACK PEPPER, SALT...
OREGANO.
THAT YOU'RE GONNA GRIND UP.
OH, YOU'RE JUST GONNA HIT THE HAMMER.
YEAH.
COOK THE PORK ONE MORE TIME.
PUT IT IN THE ADOBADA SAUCE.
AND THEN GIVE IT A SQUIRT OF THE SECRET SAUCE.
THAT'S WHAT'S GONNA PUT IT OVER THE TOP. GOOD TO GO?
OH, YEAH.
AND THIS IS HOW WE DO IT, HUH?
LOOK AT THAT.
MMM. WOW. DELICIOUS.
THAT'S RIGHT.
YEAH, THAT WOULD BE A VERY TRADITIONAL WAY TO EAT IT.
MY FAVORITE WAY TO EAT IT WOULD BE LIKE THIS.
OUTSTANDING. THE CHAMPION.
CARNE ADOBADA HERE.
(woman) MELTS ALMOST IN YOUR MOUTH.
AND THE OUTSIDE IS ALL NICE AND CRUNCHY.
THE TEXTURE OF THE PORK CAN'T BE BEAT. I LOVE IT.
DID YOU JUST FLIP?
READY FOR TABLE TWO.
OH, THERE'S SO MUCH HERE I CAN'T LIVE WITHOUT.
YOUR ENCHILADA PLATE, SIR.
I LOVE THE MEXICAN FOOD HERE. IT'S AWESOME.
I USUALLY GO FOR THE CARNE ASADA TACOS.
THE CHILE RELLENO, IT'S LIKE THEY WENT TO A GARDEN
AND PICKED THE PEPPERS THEMSELVES.
THE MEXICAN'S GREAT. THAT SALVADORAN'S GREAT.
I GO FOR THE SALVADORAN, BECAUSE IT'S REALLY SOMETHING SPECIAL.
SEVEN SEAS SOUP.
THAT GLORIA HAS BEEN MAKING SINCE SHE WAS 14.
IT'S MY FAVORITE DISH ON THEIR MENU.
LET'S MAKE IT.
SO A LITTLE BIT OF WATER.
THERE WE GO.
GREEN BELL PEPPER.
FRIED THE TOMATO.
CELERY, THEN THE CARROT, FRESH GARLIC,
CUMINO...
OKAY, NOW HOW LONG ARE WE GONNA LET THAT COOK?
FOR 40 MINUTES.
HOLY MOLY.
UH-HUH.
SOME ONIONS...
OKAY, AND A LITTLE SALT.
ABOUT 20 MINUTES.
AND THEN WE'LL ADD IT TO THE SOUP.
SO NOW WE'RE GONNA DO THE CRAB...
OCTOPUS, HALIBUT...
AND THE SQUID...
BECAUSE--YES.
NEXT WE ADD THE BROTH.
FOR ONE PERSON.
SIMMERS FOR ABOUT 25 MINUTES.
AND THEN--TO BE SIMMERED FOR ONE MINUTE.
AND SERVE IN ALL THIS SEAFOOD.
OH.
THAT IS DELICIOUS.
DEEP, DEEP FLAVOR, REALLY RICH.
OH, MY GOSH, THAT'S GOOD.
YOU WILL GO NUTS,
I MEAN, LITERALLY, OUT OF YOUR MIND COMING TO TRY THIS.
NICE BIG PIECE OF CRAB.
IT IS SO KILLER.
TAKE IT AWAY FROM THERE?
(man) THE SEVEN SEAS SOUP--
DUDE.
(man) ONE OF MY FAVORITE PARTS OF IT IS JUST THE BROTH.
ALL RIGHT, FOLKS.
GLORIA'S--IT'S THE WHOLE PACKAGE. THE FOOD'S THE BEST.
CHEESE PUPUSAS ARE READY.
HERE WE ARE.
THIS IS THE PLACE TO COME.
THANK YOU, GUY. THANK YOU VERY MUCH.