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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...
I've been tasting wrong all these years!
[ Chuckles ]
We're keeping it authentic...
Too legit to quit.
...with food's big three.
You got it -- Mexican, Italian, and Chinese.
Is it the real deal?
Yes!
In Santa Fe, New Mexico...
That's how I keep my peppers.
...real-deal Mexican right on the chili highway.
I'll chase it.
Down the road in Albuquerque...
Andiamo!
...a mom-and-pop trattoria...
Take a look in this, kids.
This is what you're gonna be eating later.
...dishing up the eats of Northern Italy.
It's no filler, all thriller.
And in Portland, Oregon...
Oh, okay.
[ Murmurs ]
Oh. [ Laughs ]
...the family-run Chinese joint...
Like spaghetti gone wild.
...turning me into the noodle king.
Like a rocket ship in Flavortown, baby.
That's all right here, right now,
on "Diners, Drive-ins, and Dives."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
So, I'm here in Santa Fe, New Mexico,
the desert high country --
one of the greatest chili-growing regions
in the United States --
and I'm here to check out a restaurant.
Now, get this -- The owner was born in the house
that turned in the restaurant, and he's named the restaurant
after the small town that he lived in
that grows great chilies.
Does that make any sense?
Doesn't matter, 'cause the food's the bomb.
This is Casa Chimayo Restaurante.
GUZMAN: Chicken burrito, Christmas sauce.
Really great, authentic New Mexican food.
Red-chili posole at the window.
This is it. You're here. You have arrived.
A lot like walking into your grandmother's house
or your mom's home.
FIERI: Or in this case,
Roberto Cordova's mom's house.
Yes.
Chimayo.
The chili capital just north of Santa Fe.
And after a career in government,
his appetite for Mom's cooking led him right back home.
She says, "Why don't you just open up a restaurant,
"hire some cooks,
and I'll teach them how to cook our way?"
That's exactly what they did.
In 2011, they brought in self-taught chef Ernesto Guzman
to pick up where Mama left off.
It's the food of our ancestors. We cook very simple.
It's home-cooked beans and enchiladas.
FIERI: Served six different ways,
including this classic.
GUZMAN: Chicken enchilada, red-chili sauce.
Chicken enchiladas.
Andale.
And we'll go ahead and do a chicken stock,
adding water, celery, carrots, onions.
Then we'll go ahead and toss this chicken in here.
Garlic.
Okay. So, let this simmer.
These chilies right here come from our farmer.
That's how I keep my peppers.
You guys already feel
the [Sniffs] hot pepper in your nose and everything?
So, when you see them in the store,
you'll see it under the name of New Mexico-style chilies.
Exactly. And we deseed them.
We actually break the tips off.
The real heat is here in the vein.
Is in the vein right here. These are very hot.
That's good.
We steep them in hot water.
Once we get them steeped, we blend them.
This is gonna be our Chile Caribe sauce.
Pour some of this hot, steeping liquid.
I got some onions in there,
I got some garlic I'm gonna add in there, as well.
Everybody in the pool?
And there it is.
I'll do the pouring.
Strain this out as much as possible.
Really just getting the beautiful, silky --
Velvety texture.
Velvety. We'll use that.
That's done right there.
Now, how long we gonna cook this down?
Oh, it's just a few minutes.
See how hot that is.
Yeah.
Oh, I didn't know that's how you [Babbles]
[ Chuckles ]
I've been tasting wrong all these years!
[ Laughter ]
But that's nice. I mean, it's got a good, little heat.
Not overwhelmingly hot -- full-mouth hot.
Okay, so, now what are we gonna do?
Since we've already had our chicken stock boiled up,
this is what we're gonna use for our stuffing.
And this is what we do by hand.
Let's go ahead and add some oil.
Heat that up a little bit. Onions. Celery.
Garlic. Just sweat it, basically, yeah.
And then add some tomatoes.
We're gonna add this shredded chicken.
Basically, sauté that up a little bit more.
Then we're gonna add some chicken stock.
Okay.
So, these are my blue-corn tortillas.
I really just want to soften them up.
Then we're gonna take our shredded chicken
that we just finished making.
Gonna add some cheese inside.
This is that Chile Caribe sauce that we made.
Look at that.
We're gonna layer these right on top of each other,
bring it over to the middle.
Gonna throw this right on top.
A little bit more.
Throw some cheese, chopped onions.
Toss this in the salamander
'cause we really want to melt this.
Take this out. Nice melted cheese.
I'm gonna add some delicious pinto beans,
some of the rice.
Dig in.
Look at that.
This is hitting the spot.
You can taste the flavors, especially the chili.
Not super-salty, not really hot.
Velvety sauce, good texture to the chicken.
The depth of flavor is huge. This is all just real deal.
Exactly.
Thank you so much.
The man.
Here are your red-chili chicken enchiladas.
WOMAN: And it's just got a whole bunch of flavors,
and every bite gets better.
This restaurant really represents
traditional, local food.
It blends a lot of different cultures.
What he means -- It's a whole lot of goodness.
See?
It's always the girl to just sum it up.
[ Both chuckle ]
Great place. Great chef you have.
Food's delicious.
This has really been a great experience,
and just the respect
and the admiration for the chilies
and what a role the chilies play in it, it's amazing.
Thank you, brother.
FIERI: Up next...
[ Hisses ]
We're headed south to Albuquerque...
For everybody at home,
this is, "Danger, Will Robinson."
...for what else?
Exactly. Rustic Northern Italian.
FIERI: So, here I am, about 20 miles northeast
of downtown Albuquerque, New Mexico.
Now, this area right here --
kind of like a business park, lots of office buildings.
And I'm here to check out a joint
that is about as European as they come.
Let's see. The wife, she's from Italy.
The chef and husband, well, he's from France.
And the food is off the hook.
This is Torinos' @ Home.
If I could, I'd be here every day and every night.
It's like going back to Italy, to family.
FIERI: 'Cause when Maxime and Daniela Bouneuo
opened this joint back in 2010,
they modeled it after those little family joints in Italy
called trattorias.
MAXIME: We don't want to be expensive.
We don't want to be a fine dining.
We want to serve honest food at an honest price.
But that doesn't mean they're cutting any corners,
especially with this house special...
Order in. A squid ink, please.
...a seafood dish with tender calamari
and handmade pasta,
dyed with a squirt of cuttlefish ink.
Mmm-mmm-mmm!
Okay. Andiamo!
MAXIME: All right, so we start with semolina flour.
00 flour -- It's a very fine flour
that we use for pastries, pasta.
It makes a harder, drier, thinner product.
Salt. Eggs.
A little bit of squid ink, of course.
Careful. It stains a lot.
If you ever wanted to put permanent eyeliner
like you're a football player -- you know, the shade control.
You'll be good.
Just a little dash of olive oil in there.
Low speed.
And stir water gently in there.
And how long are we gonna let this mix?
Oh, a few minutes --
just until they bind all together.
I'm gonna speed it up a little.
So, now we put the dough on the table,
work it a little bit by hand.
You see how black it is?
Gorgeous.
And then we'll roll it in the pasta roller.
So, you roll it down about by 1/16 of an inch,
and you keep rolling.
Look at the color on that.
I mean, that looks like asphalt.
Nice shine to it.
And then we pass them back on the machine.
But this time, through the cutter.
Gorgeous. Look at that.
And now we're gonna prepare the sauce.
So, we have a hot pan here.
We're gonna squeeze a little bit of olive oil.
We're gonna grab a couple calamari.
And we're gonna slice our tubes, a few of the tentacles.
[ Oil sizzling ]
And we make some noise.
So, we're gonna let that sear a little.
Okay. Shallots and garlic.
So, we let that sweat in there a little bit.
Heirloom tomatoes --
Those are coming from right around the corner.
And at this point, I think we can start seasoning --
a little bit of salt.
Fresh-cracked black.
And we need to be patient. Let it sing.
[ Hisses ]
Once it sings, we're gonna add
a little bit of pastis in there.
Pastis?
Pastis is a liqueur from the south of France.
It's made with star anise.
I think that's like liquid fennel. Mmm!
Yeah? Okay.
Clam broth.
Get a good hand of pasta.
Ah!
So, a little pinch chive, a little tarragon,
bell-pepper flakes.
We're ready to eat.
Look at that.
The sauce has all combined
around that beautiful, squid-ink pasta.
It's good?
The calamari is so tender.
All of these little components,
just that little bit of chili flake at the end --
The tarragon, the parsley, the chive coming in.
What do you think?
You like that? Very good.
Fantastic, my friend. Nice job.
Squid-ink pasta con calamari.
It's wonderful.
I love the squid ink because it's different, for one thing.
FIERI: And when we come back, more different...
We're gonna do a beef cheek manicotti.
...with a deeper look
Sacré bleu.
FIERI: We're at Torinos' @ Home,
where Maxime and Daniela Bouneuo
are serving up authentic, northern Italian dishes
you'd find in New York City, San Francisco,
maybe even Chicago,
but not necessarily Albuquerque, New Mexico.
People come, and they're, "Where's your meatball?
"Where's your Alfredo?"
And some people would just leave,
say, "No, you're not Italian."
WOMAN: To have the food from Italy,
where I've never been, is nice,
because I feel like I'm actually getting to enjoy it
and enjoy the atmosphere and the ambiance.
FIERI: And some down-home recipes
you'd be hard-pressed to find anywhere outside of Italy.
We have a beef cheek manicotti right here.
WOMAN: It's absolutely scrumptious
and just melts in your mouth.
What are we into now?
So, we're searing beef cheeks.
We're gonna do a beef cheek manicotti.
Butter in the pan.
Everything's better with butter.
This is the French part coming out.
Beef cheeks are the bomb!
Little salt, little pepper.
So they're nice and seared on both sides, okay?
Lay them in our braising pan.
Gorgeous.
Next step is deglazing our pan with red wine.
Get all that fat off the bottom of it.
Gonna reduce the wine down a little bit.
In the meantime,
we're gonna start sautéing our vegetable over there.
Starting with onions, little garlic,
carrots, and the celery,
just to sweat all that a little bit, okay?
Gonna put that on top of our cheeks.
Gorgeous.
And add a little tomato paste here and there.
We're gonna add our flour.
All that red wine goes in there.
Cover it with a veal stock.
Veal stock is done from veal bone.
Roast them?
Okay. Wrap it in foil, and how long in the oven?
At?
500 degrees.
So, this is out of the oven.
Cools down a little bit so you can handle it.
So, we're gonna shred.
See? Just like you would shred for a pulled-pork sandwich.
So, we're gonna add ricotta.
Sprinkle some Parmesan cheese in there.
Bring a little bit of salt, some pepper.
Now we're gonna make some more pasta.
Again with the semolina, again with the 00.
Exactly.
Okay.
And now we're gonna blanch it in our boiling water.
Do you see the level of attention to detail --
just the way he takes the time to do all of this?
Then what we want to do is shove them in ice water.
Okay, so now you need to spread that out a little bit.
Next we take our cooked pasta.
We take our filling.
We pipe a large chunk of filling in the center...
Holy schnike!
...and we roll.
There we go!
Like a sushi chef, the way he's rocking this.
Little Béchamel in the bottom.
More Béchamel on top.
Little bit of the braising juice and some of the cheese mix.
We put Fontina cheese, and we put Pecorino Romano.
In the oven how long?
About 10 minutes.
All right, so, it cooks in the oven
and then finishes in the salamander?
Mm-hmm. Here we go.
Our little mix of herbs.
Mm-hmm.
Pepper, garlic oil.
For everybody at home, this right here --
This is danger, Will Robinson.
[ Laughs ]
I'm gonna take this for a walk around the block.
I'm not gonna burn myself. I'm learning.
So that worked, huh?
This is an awesome combination of the French richness...
...and the Italian rustic.
Decadent.
It's simple.
It's no filler, all thriller.
Too legit to quit.
I don't know how he does it, but it's amazing.
I could sell my soul for this.
[ Chuckles ]
So, the people that come here know it's the real deal.
Is it the real deal?
Yes!
There you go.
This is it, you guys.
...we're headed to Portland, Oregon...
[ Both laugh ]
...for authentic Chinese noodles...
...made by the master.
That guy's got a gun!
I'm here on Northeast Broadway in Portland, Oregon,
just a few minutes from downtown.
Now, this is a pretty busy street.
Matter of fact, my fraternity brother Pete that lives here
says he's been up and down this street a million times
and never stopped to check this joint out.
That's too bad, 'cause I hear that they are doing
the real-deal, off-the-hook noodles!
This is Frank's Noodle House.
Even better than anything I've tasted in Asia.
Won ton soup, sir?
MAN: Just authentic and fresh.
When I'm in the neighborhood, I always stop by.
FIERI: And, of course, now that I'm here,
Pete decides to show up.
That's Pete. [ Laughs ]
These are my goddaughters, this is Ella and Sophia,
and his gorgeous wife, Laura.
It's great.
They make all the noodles and all the won tons themselves.
Yes.
FIERI: The same way Frank Fong's mother and grandmother did.
Where's your family from in China?
Northwestern part of China,
the city called Lanzhao.
Lanzhao.
MAN: He brings his culture, and he brings
his love of cooking into each and every dish.
FIERI: And when he opened the Noodle House
with his wife Ying and son Dennis in 2010,
the pasta was front and center.
You know, it's fresh every day. They do it by hand.
Chicken noodle ready.
The chicken noodle dish is wonderful.
Today, we cook handmade noodle with chicken.
Yeah.
That's what I'm looking for.
Yeah.
Get out!
[ Both laugh ]
How long do you knead this for?
One half hour, by hand.
We could open up a gym.
Just keeps taking it and folding it over,
just creating all that gluten.
So it's gonna give it the elasticity and the chew,
the texture, to this noodle.
Who gets the punishment of making the noodle?
Me. Every day.
[ Laughs ]
How long do we let this rest?
10 minutes...
then we knead her again.
Let her rest. 10 minutes later, knead her again.
Sure.
Okay.
[ Whistles ] Night, night.
Yeah.
Okay. Olive oil.
FIERI: And after resting for an hour...
...it's ready to cut.
[ Whistles ] That big?
Like spaghetti gone wild.
This.
Fold her.
Okay.
Oh!
That one's terrible, Frank.
Now we're gonna make the chicken for the chicken noodle?
Okay.
Yeah. Chicken breast.
A little bit frozen. Nice and thin. I like that.
Egg white.
Little bit of dashi.
Yeah.
Then you mix up.
And how long does this marinate?
One hour.
It's like a rocket ship
in Flavortown, baby.
Little bit of oil.
Chicken.
[ Whistles ]
Bye-bye, oil.
Then we use soybean oil.
Little bit of garlic.
Yeah. Bell pepper.
Green bell pepper.
And onion.
Green onions.
Put the chicken in it.
Chinese pepper.
Red chili powder.
Soy sauce.
Look at that! Hot and fast, baby.
Oh!
Is it terrible?
Yeah, Frank. This is bad!
I better get this all away from you.
[ Laughs ]
Mmm.
This is it, you guys.
You just taste the nice, fresh vegetables
and these handmade noodles
and the simply marinated chicken.
Mmm.
Light.
Veggies are still crunchy.
Is it right?
Delicious.
Mmm, mmm.
Mmm.
Okay.
[ Mumbles ]
[ Laughs ]
There's so much good chew,
and the flavor just fills your mouth.
It's made with love.
That's what I think of this food.
What do you think?
Now that I've been here, it's incredibly good.
Are there gonna be more Frank's Noodle?
Good.
Sure.
Sure.
[ Laughs ]
FIERI: 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."
[ Muffled ] The food's so good here,
I'm picking off of people's plates.
Ridiculous!
Frank's telling me to do it.
[ Laughter ]