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(Aarti) WE TRAVEL ACROSS THE COUNTRY
TO FIND THE MOST UNIQUE FOOD MASH-UPS.
(Bradley) BACHI BURGER IN LAS VEGAS...
(Tamara) THEY'RE FEATURING THESE MEGA-GOURMET BURGERS
WITH ASIAN FLAVORS.
(Bradley) THE BURGERS WHEN THEY ARRIVE AT BACHI BURGER,
THESE THINGS ARE TALL, LIKE, STACKED.
(Aarti) PICCA IN LOS ANGELES...
(Lee Ann) ONE OF CHEF RICARDO'S FAVORITE DISHES TO MAKE
ARE THE CHICHARRONES DE COSTILLAS,
WHICH ARE BASICALLY DEEP-FRIED PORK RIBS--PRETTY AWESOME.
(Amanda) PONDICHERI IN HOUSTON...
(Aaron) THE CHICKEN CHEESE TOASTER--
IT'S LIKE AN INDIAN PANINI.
(Lisa) THE CHEESE AND THE CHICKEN
ALL KIND OF FUSE TOGETHER,
AND IT BECOMES THIS BUTTERY, CRISP, SAVORY SANDWICH.
(Amanda) MEXICUE IN NEW YORK CITY...
(Ian) THIS IS STRAIGHT-AHEAD BARBECUE RIGHT FROM THE SOUTH,
EXCEPT THAT IT'S SERVED WITH GUACAMOLE AND PICKLED ONIONS,
SO YOU GET THAT SOUTH-OF-THE-BORDER TASTE, TOO.
(Eddie) THESE ARE "UNIQUE EATS."
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(Lee Anne) LOCATED OFF THE STRIP OF LAS VEGAS IS BACHI BURGER,
WHICH IS IN, LIKE, THE BACK OF A STRIP MALL.
IT'S KIND OF ONE OF THOSE PLACES YOU JUST DRIVE RIGHT BY.
THEY'RE TAKING THE AMERICAN BURGER, RUNNING IT THROUGH ASIA,
AND BRINGING IT BACK TO YOU.
(Lee Anne) CHEF LORIN WATADA IS FROM HAWAII,
AND IF YOU'VE EVER BEEN TO HAWAII,
IT REALLY IS JUST SUCH A MELTING POT
OF DELICIOUS ASIAN FLAVORS.
(Tamara) LORIN BROUGHT THOSE ASIAN CULINARY INFLUENCES
TO VEGAS AND STARTED BUILDING BURGERS OUT OF THEM.
THIS IS SOMETHING NEW.
THIS IS SOMETHING THAT NOBODY ELSE IS DOING.
(Bradley) THEY HAVE THINGS LIKE THE "BANH-MI" BURGER
OR THE KATSU BURGER OR THE KALBI BURGER.
YOU'RE GETTING THE SAME FLAVORS THAT YOU WOULD EATING THAT DISH
BUT THROUGH THE VEHICLE OF A BURGER.
THE KALBI BURGER IS OUR KOREAN-INSPIRED BURGER.
THEY'RE DUNKING THESE GRASS-FED BEEF PATTIES
INTO THEIR HOUSE-MADE KALBI SAUCE,
AND THEY'RE COOKING 'EM DIRECTLY OVER THE FLAME ITSELF.
(Lorin) THE FLAVORS OF KALBI ARE A LITTLE BIT SPICY,
SAVORY AT THE SAME TIME.
WE USE KOREAN GOCHUJANG WHICH IS A RED CHILI PASTE,
BROWN SUGAR, GARLIC, GINGER,
SOY SAUCE, AS WELL, INTO THE MARINADE.
(Lee Anne) THAT MEAT HITS A HOT GRILL.
THAT SAUCE BEGINS TO CARAMELIZE AND STICK TO THE MEAT.
(Tamara) AND THEN WHILE IT COOKS
IT GETS DUNKED SEVERAL TIMES IN THE MARINADE,
AND THEN IT'S PLACED ON TOP OF A TOASTED SWEET BREAD BUN.
WE TOP THAT WITH, UH, SOME GOCHUJANG MAYO.
GOCHUJANG MAYO IS A FLAVOR THAT I PICKED UP FROM EATING
IN, UH, KOREAN RESTAURANTS. IT'S VERY REFRESHING.
(Lee Anne) HE FINISHES WITH SOME FINELY SLICED GREEN ONIONS,
AND THEN IT'S ALSO TOPPED WITH HOUSE-MADE KIMCHI,
WHICH IS SPICY FERMENTED KOREAN CABBAGE.
(Lorin) ON THE SIDE, WE SERVE SOME KIMCHI PICKLED CUCUMBERS,
YOU KNOW, JUST TO GIVE THAT EXTRA "REFRESHNESS,"
UH, RIGHT AFTER YOUR BITE OF YOUR KALBI BURGER.
IT WAS SWEET AND IT WAS SPICY--PERFECT.
(Lee Anne) YOU GET THAT DISTINCT KALBI CRUST, THAT SWEETNESS,
THAT CARAMELIZATION OVER THE FLAMES,
AND IT'S DELICIOUS. I MEAN, IT TAKES ME AWAY TO KOREA.
(laughs)
KOREA'S OVER THERE. (laughing)
THERE'S A JAPANESE-INSPIRED BURGER CALLED THE MIYAGI-SAN.
(Lorin) IT'S IN HONOR OF "THE KARATE KID,"
MR. MIYAGI-SAN.
(Eddie) THE BEEF PATTY IS UNIQUE.
THEY'RE USING WAGYU BEEF.
(imitates Mr. Miyagi) MORE FATTY, MORE FLAVORFUL.
(Bradley) IT GOES BACK AND FORTH
FROM THE GRILL TO THE MARINADE
TO THE GRILL TO THE MARINADE TO THE GRILL TO THE MARINADE
AND BACK AND FORTH, AND WHAT IT DOES
IS IT ACHIEVES THESE LAYERS OF CARAMELIZATION.
(Tamara) THE OTHER BUILDING BLOCKS OF THE MIYAGI-SAN BURGER
ARE TWO SLICES OF DUROC BACON-- THOSE ARE HERITAGE PIGS--
A CHILI MAYO, A FRIED EGG, AND FURIKAKE.
(Lorin) FURIKAKE IS A CONDIMENT THAT'S USED OVER RICE
WITH FLAVORED SEAWEED, SESAME SEEDS,
UH, SO WE ADD THAT IN THERE JUST TO GIVE A ZING TO THE BURGER.
TOP IT OFF WITH SOME BEER-BATTERED FRIED ONION RINGS
SO YOU GET THAT NICE CRUNCH GOING,
AND THAT'S THE MIYAGI-SAN BURGER.
(Bradley) THE BURGERS WHEN THEY ARRIVE AT BACHI BURGER,
THESE THINGS ARE TALL, LIKE, STACKED.
(Tamara) THIS BURGER IS NOT JUST A BACON BURGER.
IT IS A BACON BURGER,
BUT IT'S SO MUCH MORE THAN A BACON BURGER.
(Eddie) THE MARINADE GIVES A GREAT FLAVOR TO THE MEAT.
IT'S THAT SWEET, SAVORY, AROMATIC MARINADE,
AND LOOK, A FRIED EGG NEVER HURT ANYBODY.
I LOVE IT ON THIS.
THE EGG AND THE YOLK DRIP INTO THE BURGER. IT'S FANTASTIC.
IF RALPH MACCHIO WAS EATING THIS BURGER, HE'D BE A FAT-***.
WOULDN'T BE ABLE TO COMPETE AGAINST THE COBRA KAI.
(man) HIYA!
BUT, SENSEI, THAT'D BE CHEATING. (laughs)
(Lorin) AT BACHI BURGER,
WE DO SOME INTERESTING FRY SETS, AS WELL.
(Tamara) THEY MAKE SWEET POTATO FRIES
WITH A YUZU AIOLI.
(Lee Anne) YOU COULD HAVE SALT AND PEPPER FRIES
WITH MAUI ONION AND GARLIC CHILI AIOLI,
AND THERE'S TRUFFLE PARMESAN FRIES,
WHICH, OF COURSE, HAS TRUFFLE
AND A SUN-DRIED TOMATO AIOLI.
(Bradley) THE THING THAT I LIKED ABOUT BACHI BURGER
THAT STOOD OUT IS EVEN THOUGH THEY HAVE
ALL THESE KOOKY COMBINATIONS I'M NOT USED TO,
THE TECHNIQUE ON EVERYTHING THEY COOK IS FANTASTIC.
(Lee Anne) LORIN WATADA IS TRULY MASHING UP CULINARY INFLUENCES
TO CREATE SOMETHING THAT'S FAR GREATER
THAN THE SUM OF ITS PARTS.
HIS MENU IS NOT ONLY FRESH AND INVENTIVE,
BUT HE REALLY TAKES A GOURMET APPROACH TO MAKING A BURGER,
AND, UH, IF YOU GO TO BACHI BURGER,
I GUARANTEE YOU'RE GONNA GET AN AMAZING BURGER.
(Catherine) ONE OF MY FAVORITE THINGS AT PICCA
WAS THIS CAUSA WITH THE EEL.
(Lee Anne) EVERYBODY LOVES EEL.
IT'S ONE OF OUR FAVORITE SUSHI ITEMS TO GET.
(Ian) THE BEET AND GOAT CHEESE TACO IS ACTUALLY
MY FAVORITE TACO ON THE MENU AT MEXICUE.
(Lee Anne) YOU'VE GOT THESE BEAUTIFUL, TENDER,
SWEET, SMOKY BEETS,
THE TANGINESS OF THE GOAT CHEESE.
IT'S TASTY, IT'S AS SIMPLE AS YOU GET, AND IT'S GOOD.
♪♪
(Aarti) PICCA IN LOS ANGELES SERVES PERUVIAN FOOD
WITH AN EXTRA LITTLE TWIST.
(Catherine) PERUVIAN FOOD IS NATURALLY A MASH-UP OF CUISINES
FROM AROUND THE WORLD.
THE INCAS HAD THE FIRST INGREDIENTS
THAT CAME INTO THIS POT...
(Ian) THE MENU AT PICCA IS LONG.
THERE ARE TOO MANY DISHES TO ORDER IN ONE NIGHT.
BUT THE POINT IS THAT THEY'RE ALL SMALL PLATES,
AND YOU WANT TO ORDER SEVERAL TO SHARE WITH YOUR TABLE.
(Lee Anne) ONE OF THE SIGNATURE SNACKS
THAT YOU CAN GET AT PICCA ARE THE CAUSAS.
(Ian) CAUSA IS VERY TRADITIONAL IN PERU.
IT'S A COMBINATION OF POTATOES AND LIME JUICE
AND AJI AMARILLO, WHICH IS A CHILI SAUCE.
(Aarti) THE CAUSA ALBACORE IS A LITTLE POTATO CAKE,
AND THEN THIS BLEND OF RAW TUNA, SCALLIONS,
AND LECHE DE TIGRE, TIGER'S MILK,
WHICH, I MEAN, I COULD JUST DRINK AS A SHOT. (laughs)
(Ian) IT'S NOT ACTUALLY THE MILK OF A TIGER.
IT'S A BLEND OF FISH AND LIME
AND ONIONS AND GARLIC.
(Aarti) YOU HAVE THE EARTHINESS OF THAT POTATO,
AND THEN THIS FRESH, TANGY FISH OVER THE TOP,
AND THEY GO REALLY WELL TOGETHER. IT'S LOVELY.
ONE OF MY FAVORITE THINGS AT PICCA
WAS THIS CAUSA WITH THE EEL.
(Lee Anne) THE UNAGI CAUSA IS DELICIOUS.
(Ian) THEY PUT THINLY SLICED CUCUMBER
OVER TOP OF THE CAUSA, AND THEN THE EEL GOES ON TOP OF THAT,
AND THEN A MASH OF AVOCADO GOES ON TOP OF THE EEL.
(Lee Anne) THEY DRIZZLE THAT
WITH THE DARK, SWEET UNAGI SAUCE,
WHICH IS A COMBINATION OF, LIKE, THE EEL LIQUID,
SOY SAUCE, SUGAR, A LITTLE BIT OF RICE VINEGAR,
AND IT'S JUST ALL DELICIOUS.
(Amanda) WHAT I LOVE ABOUT THIS IS IT'S SO GORGEOUS,
AND YOU TAKE A BITE
AND YOU HAVE ALL THESE INCREDIBLE FLAVORS.
(Aarti) THESE LITTLE CAUSAS ARE SO CUTE.
THEY'RE VERY PRETTY AND VERY DELICATE.
IT SEEMS ALMOST CRIMINAL, ACTUALLY,
TO JUST EAT IT ALL IN ONE GO,
BUT I MEAN, THAT'S HOW IT'S DESIGNED, SO, YOU KNOW...
(Catherine) TIRADITO IS A REALLY SIMPLE, REALLY FLAVORFUL,
AND VERY TRADITIONAL PERUVIAN DISH.
IT'S USUALLY THINLY SLICED WHITEFISH WITH A LEMON DRESSING.
AT PICCA, THEY TAKE IT TO SORT OF A NEW LEVEL.
(Amanda) THEY USE THINLY SLICED SEA BASS,
AND THEY PUT DROPS OF PURéED GINGER ON EACH PIECE.
ALSO A TOUCH OF GARLIC, SESAME OIL,
AND THEN THE BLOWTORCH.
(Ian) THEN THE FUN HAPPENS.
THEY HIT THE DISH WITH THE FLAME OF THE BLOWTORCH,
AND IT JUST SEARS THE OUTSIDE OF THE FISH.
THE FISH ALMOST LOOKS LIKE LITTLE PIECES OF GLASS.
IT'S SO PRETTY.
(Lee Anne) ONCE THE FISH HAS BEEN HIT WITH THE TORCH,
HE TOPS IT WITH AN AJI AMARILLO SAUCE.
HE ADDS A LITTLE BIT OF SOY SAUCE,
A LITTLE BIT OF SWEET POTATO PURéE,
AND SWEET POTATO CHIPS.
SO CAN YOU IMAGINE?
(Aarti) THIS IS JUST SO DAINTY AND DELICIOUS AND LIGHT.
THE SEA BASS IS EVER SO SLIGHTLY OILY
AND PERFECTLY BALANCED OUT WITH THAT SAUCE.
I MEAN, THAT AJI AMARILLO SAUCE
IS ADDICTIVE.
I MEAN, YOU KIND OF UNDERSTAND
WHY THEY PUT IT IN SO MANY THINGS,
BECAUSE IT'S KIND OF SPICY AND TANGY
AND LIMEY AT THE SAME TIME.
(Amanda) THIS DISH WAS AMAZING.
ALL THESE GREAT ASIAN FLAVORS, BUT THEN THIS PERUVIAN FLAIR
OF HAVING SWEET POTATO.
THIS IS ONE OF THOSE DISHES THAT I COULD EAT EVERY DAY.
(Ian) ONE OF MY FAVORITE DISHES ON THE MENU IS THE CHICHARRON.
IT'S BASICALLY A PORK RIB SANDWICH.
IT'S COOKED IN THE TWO MOST DELICIOUS WAYS
TO COOK ANYTHING--IT'S BRAISED AND THEN IT'S FRIED.
HOW'S IT GONNA BE BAD? IT'S NOT.
(Lee Anne) AFTER HE PULLS THE DELICIOUS MEAT
OFF THE PORK RIBS, HE TAKES A PIECE OF TOASTED BREAD,
PUTS SWEET POTATO PURéE ON IT,
WHICH ADDS THIS BEAUTIFUL, LUSH CREAMINESS,
TOPS IT WITH ALL THAT CRISPY, JUICY PORK RIB MEAT.
(Aarti) THIS MIGHT BE MY FAVORITE PART
OF THE WHOLE THING-- THIS DE-LICIOUS SAUCE.
IT'S A MIX OF FETA CHEESE AND ROASTED AJI AMARILLO,
A LITTLE DICED RED ONION, SOME MILK,
AND SOME SALTINE CRACKERS.
SO BIZARRE, SO DELICIOUS. (laughing)
(Amanda) ON TOP OF THAT GOES A SALSA
THAT'S MADE WITH TOMATO, ONIONS, GARLIC,
AND EXTRA *** OLIVE OIL.
THIS SANDWICH IS, LIKE, THE BEST OF ALL WORLDS.
YOU GET THE PORK, WHICH REMINDS YOU OF A BARBECUE SANDWICH,
LIKE A PULLED PORK SANDWICH,
AND YOU GET THE SAUCES WHICH ARE DISTINCTLY PERUVIAN.
(Aarti) IT'S SO MEATY AND CHEESY.
IT TASTES LIKE SOMETHING THAT YOU WOULD ALMOST HAVE
AT, LIKE, A CHURCH PICNIC
OR SOMETHING SOMEONE'S MOTHER MADE.
OOH. HARD-CORE, LIKE, OPEN-FACE TOTAL LOVE.
TRUE ROMANCE, FOR SURE.
(Aarti) PICCA IS DEFINITELY A PLACE THAT YOU HAVE TO TRY.
(Amanda) WHEN YOU'RE AT PONDICHERI,
WHETHER YOU'RE THERE FOR DINNER, LUNCH, OR BREAKFAST,
YOU HAVE TO STOP AT THE BAKERY COUNTER
AND BRING HOME SOME TREATS.
GRAB SOME COOKIES. GRAB SOME CHAI PIE.
(Aaron) THEY'VE ALL GOT AN INDIAN FLAIR TO 'EM.
THEY'VE GOT SPICES AND STUFF IN THERE.
CARDAMOM IN THIS, MASALA IN THIS.
LIKE, HOW DOES THAT WORK WITH BAKED GOODS? IT DOES.
♪♪
(Mike) WHEN YOU THINK OF A PLACE LIKE HOUSTON,
YOU THINK TEX-MEX. YOU THINK OF BARBECUE.
BUT THERE'S A LOT OF FOOD
THAT REPRESENTS REALLY AMAZING CULTURES
AND AMAZING CUISINES.
THERE'S A LOT OF GOOD INDIAN FOOD IN HOUSTON, TEXAS.
(Amanda) PONDICHERI IS INDIAN FOOD
AND HOME COOKING ALL UNDER ONE ROOF.
(Aaron) THE THING THAT'S GREAT ABOUT PONDICHERI
IS THAT IT'S INDIAN-STYLE COOKING
WITH KIND OF TEXAS-Y LOCAL INGREDIENTS,
SO IT'S KIND OF A MASH-UP OF THOSE TWO THINGS,
AND IT WORKS REALLY, REALLY GREAT.
THE FOOD HERE IS MY PERSONAL JOURNEY
OF BEING BORN IN INDIA AND LIVING HERE
MORE THAN I'VE ACTUALLY LIVED IN INDIA,
AND IT'S A BLEND OF THAT.
PONDICHERI'S A WONDERFUL PLACE TO GO TO BRUNCH
WHEN YOU'RE IN HOUSTON.
YOU HAVE BREAKFAST SANDWICHES,
BUT THERE'S ALL THESE WONDERFUL INDIAN FLAVORS
AND INDIAN TECHNIQUES APPLIED TO THEM.
WE HAVE SOMETHING CALLED THE TOASTER HERE,
WHICH IS A MUMBAI STREET FOOD FAVORITE.
I STUFF MINE WITH SLICED TANDOORI CHICKEN AND CHEESE.
(Lisa) YOU TAKE TWO SLICES OF BRIOCHE BREAD
AND THEN THEY'RE BRUSHED WITH GHEE, WHICH IS CLARIFIED BUTTER.
CARAMELIZED ONIONS ARE SPREAD OVER ONE SLICE,
AND THEN CILANTRO CHUTNEY IS SPREAD ON THE OTHER.
(Aaron) SHE PUTS THE CHICKEN ON THERE.
SHE'S GOT TO BIND IT WITH SOMETHING.
THIS IS WHERE TEXAS COMES IN-- LOCAL CHEDDAR CHEESE,
AND WHEN SHE COOKS IT IT MELTS IN THERE,
AND IT JUST MAKES EVERYTHING STICK TOGETHER.
THAT WAY, YOU CAN JUST KIND OF PICK IT UP
AS ONE BIG BLOB OF DELICIOUSNESS.
(Mike) THIS IS SOMETHING THAT FEELS SO FAMILIAR YET SO EXOTIC.
(Lisa) THE CHEESE AND THE CHICKEN
AND THE CHUTNEY ALL KIND OF FUSE TOGETHER,
AND IT JUST BECOMES THIS ONE COHESIVE, BUTTERY, CRISP,
SAVORY SANDWICH.
THE MORNING THALI IS AWESOME, BECAUSE IT'S JUST ONE BIG PLATE
THAT'S GOT A LITTLE BIT OF EVERYTHING.
(Anita) EATING THALIS IN INDIA WAS SOMETHING WE ALWAYS DID
WHEN WE WENT OUT. WE DIDN'T EAT THALIS AT HOME,
AND THE BEST PART ABOUT EATING A THALI
WAS TO GET A VARIETY OF FOOD.
(Lisa) IT STARTS IN THE CENTER WITH A PIECE OF PARATHA
THAT'S MADE WITH WHOLE WHEAT AND CARROTS.
ON TOP OF THE PARATHA IS A FRIED EGG.
(Anita) THEN YOU HAVE THE SLOW-SIMMERED KEEMA,
A MEAT CURRY, AND THEN WE HAVE
THE CURRIED FINGERLING POTATOES
IN TOMATOES AND MUSTARD SEEDS.
(Lisa) STEEL-CUT OATS THAT ARE MADE WITH CINNAMON AND CARDAMOM
AND SWEETENED WITH JAGGERY, WHICH IS AN INDIAN CANE SYRUP,
AND IT'S A LITTLE SPICY AND VERY SWEET.
(Mike) THERE'S HOUSE-MADE YOGURT INFUSED WITH SAFFRON.
THE FINAL BOWL-- CILANTRO CHUTNEY.
YOU HAVE THIS BREAD, AND YOU JUST START PILING THINGS ON.
YOU TRY A LITTLE BIT OF THIS, A LITTLE BIT OF THAT.
EVERY BITE IS SO DISTINCTIVELY DIFFERENT.
(Amanda) THE MORNING THALI WAS SO BEAUTIFUL.
IT IS TRULY MY IDEAL BREAKFAST,
AND I'M GONNA PUT CARDAMOM IN MY OATMEAL FROM THIS DAY FORWARD.
(Lisa) THE COOL THING ABOUT THE THALI IS
IS THAT AMERICANS LOVE THEIR BUFFET,
AND THAT'S WHAT THIS IS--IT'S LIKE YOU'VE GONE TO THE BUFFET
AND YOU HAVE A LITTLE BIT OF EVERYTHING ON ONE PLATTER.
YOU'LL NEVER GET BORED.
(Amanda) WHETHER YOU'RE THERE FOR DINNER, LUNCH, OR BREAKFAST,
YOU HAVE TO STOP AT THE BAKERY COUNTER
AND BRING HOME SOME TREATS.
(Aaron) COOKIES AND BAKED GOODS,
AND YOU LOOK AT 'EM KIND OF LIKE, "IT'S NORMAL STUFF,"
YOU KNOW, "IT'S THIS AND THAT."
AND THEN YOU START LOOKING A LITTLE CLOSER,
AND YOU REALIZE THAT THEY'VE ALL GOT AN INDIAN FLAIR TO 'EM.
THEY'VE GOT SPICES AND STUFF IN THERE,
CARDAMOM IN THIS, MASALA IN THIS.
LIKE, HOW DOES THAT WORK WITH BAKED GOODS? IT DOES.
CHAI PIE--CLOSE YOUR EYES AND SAY THAT 100 TIMES.
(Lisa) IF YOU'RE NOT FAMILIAR WITH CHAI,
CHAI IS AN INDIAN BLACK TEA
THAT'S INFUSED WITH ALL THESE WONDERFUL SPICES
SUCH AS CINNAMON AND CARDAMOM AND GINGER.
(Amanda) THE COOKIE CRUST IS COVERED WITH A LAYER OF CARAMEL,
A THICK SPREAD OF CHAI SPICED PASTRY CREAM,
AND TOPPED WITH CANDIED CASHEWS.
THIS THING'S A FRICKIN' DREAM. IT IS SO LIGHT AND FLUFFY.
YOUR FORK JUST SORT OF FLOATS THROUGH IT.
(Lisa) IF YOU TOOK SWEET POTATO PIE
AND MIXED IT WITH MAYBE A CREAM PIE,
THIS IS WHAT YOU WOULD HAVE.
IT'S DEFINITELY ONE OF THE MOST UNIQUE DESSERTS I'VE EVER HAD.
(Aaron) THE CHARMING THING ABOUT ANITA
IS THAT HER PASSION REALLY CARRIES THOUGH
WHATEVER DISH THEY WERE MAKING.
(Anita) I GET PEOPLE THAT STOP ME IN PLACES
TELLING ME THAT WE ARE SO ADDICTED TO YOUR FOOD,
SO I FEEL I'VE DONE MY JOB.
(Mike) SO WHEN YOU GO TO HOUSTON, TRY PONDICHERI
AND LOOK BEYOND TYPICAL DEFINITIONS
OF WHAT YOU MIGHT THINK OF AS TEXAS FOOD.
THAT'S ALL THERE, BUT ON TOP OF THAT,
THE INDIAN FOOD AT PONDICHERI'S--THE CHERRY ON TOP.
(Lee Anne) THE 'CUE IN "MEXICUE" CAN BE FOUND
IN THE AMERICAN PULLED PORK SLIDER.
(Amanda) THAT WONDERFUL PORK
JUST MELTS IN YOUR MOUTH.
(Aarti) IF YOU WANT TO IMPRESS YOUR *** FOODIE FRIENDS
WITH FOOD THEY HAVEN'T HEARD OF YET,
THEN GO TO...
YOU'RE WELCOME.
♪♪
(Ian) MEXICUE IS A MASH-UP OF TWO REALLY LOVELY CUISINES--
MEXICAN AND SOUTHERN AMERICAN BARBECUE.
(Amanda) THEY STARTED WITH A FOOD TRUCK IN 2010,
AND NOW THEY HAVE TWO BRICK AND MORTAR LOCATIONS
IN NEW YORK CITY.
(Lee Anne) WHAT MAKES MEXICUE MEXICAN
IS THEY'RE MAKING TACOS, BURRITOS,
THEY'RE MAKING GUACAMOLE.
WHAT MAKES IT BARBECUE--
THEY ARE DOING THINGS LIKE SMOKING CHICKEN,
PULLING PORK, THERE ARE CLASSIC SIDES LIKE MAC AND CHEESE,
POTATO SALAD, AND COLESLAW.
OUR CULINARY CONCEPT IS TO OFFER PEOPLE
A LOT OF KIND OF VARIETY IN SMALLER BITES.
(Ian) SO THE 'CUE IN "MEXICUE" IS REALLY PRONOUNCED
IN THE PULLED PORK SLIDER.
THIS IS STRAIGHT-AHEAD BARBECUE,
EXCEPT YOU GET THAT SOUTH-OF-THE-BORDER TASTE, TOO.
(Lee Anne) THE SUCCULENT, FALL-APART PULLED PORK
WAS BRAISED FOR THREE HOURS IN ORANGE JUICE, ALLSPICE,
CINNAMON, AND ANNATTO SEEDS.
(Ian) A GENEROUS AMOUNT OF THIS REALLY WARM, SHREDDED,
FATTY, FATTY PORK GOES ONTO THESE SLIDER BUNS.
(Thomas) TO GIVE IT KIND OF A MEXICAN TWIST,
WE FINISH IT WITH A LITTLE BIT OF GUACAMOLE
AND SOME PICKLED ONIONS
AND A LITTLE BIT OF OUR FIERY BARBECUE SAUCE,
WHICH IS KIND OF A VINEGAR-BASED BARBECUE SAUCE
WITH SOME MEXICAN SPICES AND PEPPERS.
(Amanda) IT HAD EVERYTHING I WANTED, PLUS MORE.
YOU KNOW, THAT SOFT BUN,
THAT WONDERFUL PORK THAT JUST MELTS IN YOUR MOUTH,
THAT GREAT PUNCH OF THE PICKLED ONION WITH THE GUACAMOLE.
IT'S A PULLED PORK SLIDER.
IT'S NOT, LIKE, ROCKET SCIENCE. IT'S JUST GOOD. (laughs)
(man) ♪ HEY, HEY, HEY, HEY ♪
(Ian) THE BEET AND GOAT CHEESE TACO
IS ACTUALLY MY FAVORITE TACO ON THE MENU AT MEXICUE.
THAT'S RIGHT--BEETS, NOT BEEF.
(Ian) BEET AND GOAT CHEESE IS A CLASSIC SALAD COMBINATION,
BUT I'VE NEVER BEFORE SEEN THAT COMBINATION IN A TACO.
(Lee Anne) THE RED BEETS ARE BRAISED IN THE OVEN
IN A COMBINATION OF WATER, SHERRY VINEGAR,
AND MERIDA CHILIES, WHICH ARE RED RIPE JALAPEÑOS
THAT HAVE BEEN SMOKED AND HAVE A SWEETNESS TO THEM.
(Ian) THE BEETS GET CHOPPED UP AND PLACED IN A CORN TORTILLA.
THEN THEY'RE TOPPED WITH GOAT CHEESE, SOME BARBECUE SAUCE,
AND A LITTLE BIT OF FRESH CILANTRO.
(Lee Anne) YOU'VE GOT THESE BEAUTIFUL, TENDER,
SWEET, SMOKY BEETS,
THE TANGINESS OF THE GOAT CHEESE,
THE FRESHNESS OF THE CILANTRO,
AND THEN, YOU KNOW, THAT ZING OF THEIR BARBECUE SAUCE.
IT'S A VEGETARIAN TACO,
BUT IT'S--IT'S A TASTY, FLAVORFUL VEGETARIAN TACO--
IMAGINE THAT.
(Amanda) I WOULD DEFINITELY GO BACK AGAIN FOR THE BEET TACO.
(laughing)
(Lee Anne) MEXICUE IS ONE OF THOSE GREAT BUSINESSES
WHERE THEY FOUND A SUCCESSFUL COMBINATION
OF TWO GENRES OF CUISINE,
AND THEY'RE DOING THEIR OWN THING WITH IT.
(Amanda) I'M SO GLAD I DISCOVERED MEXICUE,
BECAUSE IT COMBINED TWO OF MY FAVORITE FLAVORS--
MEXICAN AND AMERICAN BARBECUE.
LIONS AND TIGERS AND BEARS, OH, MY.
(Spanish accent) WE DO THE GOAT CHEESE FIRST
AROUND HERE, MAN, OKAY?
AJI AMARILLO--"AMARILLO"? (southern accent) AMARILLO.
(growls)
(Spanish accent) LECHE DE TIGRE--AY-YI-YI.