Top 10 #DDD Videos in Los Angeles with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network

[Music] man the things I get myself into I'm here in Los Angeles actually where exactly we're in Hollywood no we're in TI Town wherever we are so Ry and Jet were judges on Guys Grocery Games we have this crazy chef named Jazz that comes in and rocks the house and I said if you win then we have to go and here we are this is jit Lada [Music] table one the best Thai food in the country we have the spicy mint noodles with shrimp there's regular taiu and there's jell what is it about this place

that brings you back jazz jazz jazz I think that's the thing right there jazz is known for bringing the heat something Jazz sing on definitely showed us on Triple G and she's bringing it here every day after her brother Chef TW Sunami took over this joint back in ' 06 I'm a customer of J you were a customer yeah before your brother owned it 1969 it's been here that long 1969 seriously this used to be a northern thae restaurant and then they bought it and it became the best Southern Thai restaurant in America what is

the basis of Southern Thai less uh sweet way more spicy some of the items with just super heat all the flavors that are in Thai food are 100 times here two green curries of chicken easily the best green curry I've ever had it's so good that it's it's worth the burn okay okay so what are we going to make we're going to make green curry let's see it Sano chili all that yes yeah t chili garlic red onion chopped lemongrass Sri Lanka lime skin a little of the lime leav cilantro just like half of this

is green chili I still I'm still like listen it Indian brothers and sisters think they can eat spicy we perect the Cur I'm going to have to draw back the curry curtain some going to get hurting over here water a little bit of curly pitch seeds and everything y this is raw but for the dish it'll be cooked yes sir first we going to hit coconut meal in the walk add the green curry page I start make water mouth salvate yeah that's the word I was looking for up next chicken fish sauce yeah the eggplant

the bamboo shoots smell it Sri Lanka Lime Leaf bell pepper and is the Thai Basil more chilles welcome guys to jig here this is our homemade green curry dude wow oh my gosh one for you [Music] guys it is going to be so hot oh dude that's hot oh my God it just ate the enamel off my teeth that's delicious but there's so much flavor it's not just spicy we have rice or anything yes you pour it over the top yeah so here oh I want that egg pump color is incredible this is what I

really appreciate about this it is hot but it's not unpleasantly hot where it's destroying your taste bu it's just as warm heat throughout your face yeah it's so alive we just hitting every taste bud the problem is is I don't want to stop that's it the cability is through the roof so good jazz green t chicken it's phenomenal the spices are nice and complex once You' try it you really can put that spoon down what happens when a restaurant vet Burns Out hops playing across the ocean and comes back with the culinary knowledge that would

make any Italian Nona proud well you get this joint that I found back in 2010 in Manhattan Beach I'm not even thinking about what to tell you about this I'm just enjoying it while I eat it and this tiny place is still cranking out tons of flavors this is North End Cafe treat yourself to flavor town this is a one-of-a-kind spot in Southern California where was divorce AOS triple D put him on the map and now this place is busy all the time nothing my buddy owner and Chef John ainson can't manage his Plate's been

full before quit the restaurant business for a while jump on a plane to Ram One Way Ticket No and that was it Italy and that's how it started that's how it started oh sweet all right buddy bring us up to speed 13 years later we just turned 20 years uh last week the restaurant's killing it you're on that corner little spot cuzz that was one of the most endearing parts of it is that you could be sitting at this little quaint joint yet be able to see the ocean having scratch made food by an amazing

Chef we got our carbonara the carbonara is a staple one of the best pasta dishes I've ever had all right pasta time going to start with a couple of cups of flour add some beaten egg a little bit of salt to that egg and we're just going to mix it up just knead it now let getting some plastic wrap let it rest up take about a half an hour about 30 minutes in the fridge we unwrap it just kind of make it into a snake Okay so start out at 1 and feed it so I'm

going to dust this and I'm going to fold it back over layer yourself okay all right and I'm going to kick it up to two kind of slowly go through it to really build this texture I take it all the way up to five it's going to go to The Cutting side just feed it right down into your hand now we're cutting The Panetta wow talk about great flavor good salt to it good salt take it all right we're making uh the sauce for the Linguini carbonara going to start with a little bit of olive

oil Panetta we're going to Seer this up nice and crisp a little bit of garlic little bit of wine there you go a little bit of cream ready for the pasta that's a healthy portion about 30 40 seconds going directly into the sauce we're going to add black pepper give it a nice little toss now we're doing little egg white off the heat real fast hit it with some peino Romano now to finish it drop the sun right on top pasta dish gu's going to eat it with the egg this is what makes the sauce

carbonara egg yolk is what it's all all about the pasta is phenomenal manetta's got nice crisp to it and then the only way to do it is with the peino Romano nice job thanks dude I was selling six orders a night and immediately I'm doing 70 orders of carbonara a day pasta carbonara as seen on Triple D it is one of the best pasta dishes I've had and we were in Italy last year all the dishes popping with flavor what did you bring me we have the Tommy Boy it's almost like it's a short hamburger

which is really unique walk me through it so here I got some short rib get everything dredged nicely shaken off and we're just going to sear this stuff off and get it ready to braze get a nice color on this beef done you got your basic Mira onions carrots celery tomato paste and garlic you glaze this everything in here straighten the oven 6 hours you took short rib raised it down let it cool let it cool then fried it yeah then dropped it in our Dixie fry flour cornstarch and Creo salt and water dredge it

to the fryer and then it goes on a soft bun take a little bit of a Creo remad here one piece of Swiss cabbage SLO fermented Fresno chilies look at that thing little more cheese hip Tang sauce sauce it up baby and there you go Tommy Boy sandwich I don't know that I've ever had deep fried short rib deep fried braid short rib a little bit of SLO yep I love that it's in the Dixie Fried delicious Tommy Boy for here the Tommy Boy is very tasty it has a unique flavor something about the taste

bus once it touches the tongue it just does the thing he deep fries the short rib and then the pesto and the Swiss just really made it pop John says he's going to be serving I want to try it I don't care what it is I want to try it you basically are throwing your own little private dinner party in your environment by the way remind you how small this joint is it's small homeboy halib bow he's thinking outside the box when he puts his Foods together absolutely fantastic there's usually a line the week that

we aired our first triple D I got 100 people standing outside my little restaurant no not no idea what to do no huge thanks triple D we are doing the Kua Pig Monte Cristo egg rolls looks like you're putting in some banana leaf yeah now we got a pork butt rub this guy down with salt okay wrap it up quite a bit of Banana Leaf we're going to add a little bit of water so we don't burn on the bottom of that burn on the bottom in the oven into the oven 220 12 hours fantastic

so now I'm going to start just breaking it up a little bit of this cooking liquid ready to go we're going to assemble the egg roll start with a piece of Swiss cheese sliced Black Forest ham a little bit of our kooa Pig I like it a little bit of scallion there's our teriyaki okay little sesame seed just a little bit of egg wash to seal it corner to corner wrap it over and then tuck those ends in yeah nice dude oh yeah you're talking to a dude that makes a lot of egg rolls we

got our Wasabi moo and our teriyaki sauce There you go get down take a look at that the gloa pig just really rocks and rolls I just want to hear you say money that's like Bank bank I mean there's money and then there's bank I got a Kala Pig MCH there no egg roll I saw the egg rolls just flying out the door you're still doing those oh dude there's people beating me to work at 700 a.m. and they're just like one of the egg rolls like bro bro have a cup of coffee and tell

me your story it's going to take a while um so you're looking for a killer barbecue joint how do you find it well you can read about it friend could tell you about it you could watch some crazy show about a dude driving all over the country trying grap food or you could sniff it out that's why I drive a convertible and that's what's led me here to Compton to check out some killer barbecue that was back in 2013 and while the nose still knows the eyes tell a different story because this barbecue spot that

was once filling the comped air with their signature smoker smell is now spread the aroma all over La at bloodz full R of pork ribs lutos is so great because they serve the best barbecue brisket with baked beans and mac and Che chees the barbecue is a good mix of California and Texas half a chicken mac and cheese card greens saw it on Triple D a few years back Kevin's got a big personality and it comes across and his food for sure how you enjoying the food that's California Native and Pit Master Kevin bledo who

learned everything he knows about barbecue from his Texan grandmother granny had a little small shack in cors count Texas every summer my mother and father would send me down there smoked ham hack Granny's gravy on there what year was it 2013 13 baby yeah did you think this is where it was going to end up you never know do your barbecue just don't do no bad barbecue slab a rib sauce on the side the ribs are good and it's just consistently good all the time it's a good looking ribon to me that's kind of like

uh pork uh skirt steak you're talking about fat and muscle but huge flavor so give me the rundown okay little brown sugar white sugar seasoning salt chili powder chili powder granulated garlic course black pepper okay cumin cayenne pepper oregano okay granulated onion all right got to mix that up and we going to rub it down you're going to let it set up for 24 hours 24 in the cooler for 24 that's way to go man temperature are we running 250 250 for how long about 3 and half 4 [Music] hours I tell you what this

is a righteous rib all that flavor just coming out of that bone onto that pork man all this is your grandma's recipe all of it give me 2 lbs of the LA rib tips for the Triple D Nation I've had the ribs plenty of times but I also love them in rib tip form all right walk me through what what's what's new so this is our uh rib tip now rib tips were a famous thing back in the day yeah still are they're smoked then fried then we sauce them up just like a buffalo wing

first I like to just mustard them down as a binder all we season these with is garlic salt and coarse black pepper so we're about to put these in the smoker at about 250 with pooke and pecan they smoke for 2 hours we let our wood do all the work you know cuz you want the smoke so now we got our rib Tiff smoked we're about to cut them up and fry them up put some of our homemade sauce on them little hot sauce little barbecue sauce a little garlic and a few other things get

a nice coat on them order up here's the thing I love about I love my wings really well done I don't want them to be fatty and chewy and gooey I want them to have some crisp to them that's what's Happening Here you've smoked them the the flavor's going all the way through and then you're rehydrating them with this buffalo sauce so you get all the texture all the smoke all the flavor they're fun to eat that's delicious la ri tips with baked beans they smoke them Slow and Low right they're always tender juicy lean

and with that hot sauce I thought it had a really good kick but it wasn't too spicy I found it La tips order up can I buy this by the pound you can buy that however you want it Buy the Pound buy the bucket buy the pickup truck however you want it by the pickup truck back up in there I'm here on the east side of Hollywood in an area close to little Armenia and I'm with the one and only super Chef Naisha Arrington if you're into Falafel if you're into schwarma if you're into Armenian

Lebanese food you are going to love marou t on the P we live down the street we pay the sunshine tax and the BR feed and it's so worth it I've had a lot of Lebanese Armenian food this is easily the best and it stayed that way even after haikui tarian took over from the original owners in 2018 and she brought in her mom Nelly to run the kitchen so how long had the restaurant been here since ' 82 the original owners were retiring she called me and said would you like to do this thing

today I had the be scharma and I am the happiest boy in the world I killed all of it what are we going to have Chef beef Sha vinegar and white wine oil Old Spice seven spice black pepper cardamon we have salt onions bay leaves lemon juice now we're going to put our meat in it it's try TI how long will we let this marinade two days and then we'll put it on the skewer yes small pieces first so the bottom will be narrower now we're going to top it with the fat continually basting itself

as a it Cooks I got it mhm and an onion there we go all right now we throw this on the rotisserie how long will it stay on the rotisserie before we're ready to start slicing 20 minutes that fast wow so we're ready to make humus yes cooked and cooled carbano beans tahini wow salt garlic or lemon juice lemon juice olive oil mix it with hands with hands yes squeeze the beans the beans kind of break them down a bit sort of a layering and blooming of flavors so you create this really beautiful experience it's

like she's doing interpretive dance when do they go to the food processor after they rest a couple of hours and then we add more lemon juice more salt more olive oil and more tahini yes this is onions and sumuk and parley parsley and a little tahini we're going to cut the can I do it yeah sure it's the holiday carving knife that's my favorite part there we go is that enough yes we going to put some here and your braad start building KY doie it's really light and fluffy I feel so War up from the

schwarm up the flavor of the lemon is incredible and how it sort of tenderizes the meat there's so much flavor in the meat and when you get that hummus with it mhm and the peel off that's a meal right there beautiful this is the way I want to eat five nights a week delicious beef showa you can come here and not have the beef sha the meat is so juicy and it's so tender the hummus is smooth and creamy it's got a ton of flavor in it I'm here in Studio City California today this is

an interesting one you know I have shot Diner drivings and Dives all over this country out of this country for chefs you know and chefs you don't know but tonight well no this one's special see cuz I'm going to a restaurant that's owned by a very dear friend of mine well she's actually like a little sister to me but when I show up doing diners driving the Dives well the gloves are off not going to pull any punches I hope she's ready actually I'm just kidding this is Chef Antonio lfo's Black Market Liquor [Music] Bar

rot n for guy it's kind of a mixture of casual and upscale every dish tastes of another country chicken Taquitos for the patio the service here is great Vibe is great drinks are really good too Korean chicken wings for Donny it just hits all the marks and it should because Chef Anton lefaso learned from a lot of the great in New York and La before she set out on own I had this moment where I was like I want to do food that represents me and your way of doing things is know everything about it

compose it to a plate and live it I feel like you're my avatar it's like you see me seriously let's plug our hair in plating Hamachi Crudo the haachi is one of our favorites so you've got the hot rolini and then you've got the cold Hamachi it's absolutely delicious we're going to make Hamachi Crudo yes so Hamachi I'm going to just cut it over [Music] slime can you give me it here hold that real quick we're going to break this down and dice it up that's it all right next up all right so now we're

going to make our Yuzu panzu first I'm going to smash my jalapenos Tha basil just break it Yu Yu a lot of this I use you a ton of it actually fresh orange juice tamari what did you use yesterday points on the cricket and then finishing with just a little bit of sesame oil whisk and we let it sit for 2 days what are we working on this uh tempora batter for the tempora crispy broccolini allpurpose flour rice flour corn starch kosher salt baking powder bubbles so once we have the right consistency for the tempora

batter we're going to add the broccolini and then we can fry it all right next up so now we're going to make a shiso aoli go she so she like she she so whatever okay lime juice no you're not liing to me are you Ginger vinegar Toronto pickle Ginger got it two cloves of garlic some lime zest she so you had your chance I'm going to blend all the liquid together mayonnaise in done now we're going to build the dish it's spicy it's limey all right let's build this dish the Yuzu panu of the Hamachi

Thai basil mint and then it's just about building the dish so that sh sooli and then tempora broccoli the fish I'm trying to play it cool right now but my mouth is just on five alarm water drill black sesame green onion so what I would suggest or I'll just let you eat that would be a good call see like I'm actually nervous right now for you to taste like a dish that I just made because even when you and I are on shows together like we don't really like you don't really taste my food all

that often you taste it in pieces but like then I just made this for you is it good do you like it do you hate me you think it's gross you love it try it you hit all the marks here fresh eclectic you're giving crunchy you're giving Supple you're giving raw spicy Factor sweet factor I mean just check check check check check check check the box it is delicate and balanced that would compete with any Japanese restaurant on any level thank you the haachi Kudo the tempor of breading is amazing nice crisp crunch the surprise

broccoli in there is very good as well it's perfect [Music] you know on Triple D we have featured just about every type of food you can imagine but one that we don't do nearly enough Creole and cinjun so guess where I'm at I'm in Los Angeles California in the Jefferson Park neighborhood to check out a joint that I've been to before and you're going to love this is Harold and bells one jumb just totally unlike anything else you'll find an LA catfish nuggets for the gentlemen if you want a touch or a taste of New

Orleans haral Bells is a place to come this restaurant has been in the same family for 47 years going back to 1969 when Louisiana transplants Harold and Mary Bell Lego opened a dive bar serving up gumbo and poboys now five decades and two Renovations later grandson Ryan's still cooking up the Creole all four of my grandparents are from New Orleans I have a very Creo last name Lego l Au X the only people that have X in their name are people that come from Louisiana I don't find much K Creole food in the west coast

so when I came here and I met this guy and I tried the food I'm like you're the real deal brother large gumbo the Gumbo's one of my favorite dishes sausage chicken crab when I think of making true gumbo I'm thinking of all the goods all right buddy fired up Seafood stock okay what we're going to do next is put in our Trinity in the French cooking you have Mira which is the onions and celery and the carrots and in cooking you have the peppers the celery and the onions have you ever heard the term

fil gumbo this is the ground up sassa fras Leaf Creo seasoning uh ground thyme okay ground basil dried parsley flakes more black pepper we had some in our Creo seasoning already we like more more granulated onion more granulated garlic okay I'm going to let that cook down and then we're going to add our Ro thicken it up all that in there most of it the Rouge the key baby next up some boneless skinless chicken thighs seasoned with Herald and Bell's Creel seasoning beef hot links diced pitam smoked sausage really key you know a lot of

recipes in New Orleans they use andou which is like a combination spicy and smok so we just do it with two different sausages blue crab this is another key for the flavored we going to let this cook for probably about 45 minutes in the last 15 minutes before service we'll drop the shrimp drop the shrimp in there okay oh it looks fantastic all right gu you ready for some gumbo do it make sure you get you some blue crab and some shrimp on there a little parsley look at is gumbo it's not thin like stock

it's not heavy like [Music] stew that's fantastic you pick up that Seafood even though there was just a little bit of that blue crab you get velvety texture coming over your tongue from that sassr getting it from that R oh I just sit here and eat it all [Music] day so I'm here on the edge of Korea Town in Los Angeles right down theet from beerbelly remember that place the duck oh anyhow I'm here to check out this Korean restaurant where they've got the traditional environment the traditional menu not so much no this is Beer

Garden Fusion Grill and craft beer German fried rice I never seen Korean German combination before it's food that literally you can't get anywhere else Korean fried chicken with french toast Kore town obviously has a lot of different Fusion places not German and Korean but that didn't stop owner Neil Quan from playing Matchmaker keep cheese short fried rice what gave you the inspiration to do a Korean Fusion funky craft beer joint after college be backpacked to Europe one of the stops Germany if anything I wanted to capture that Vibe with the help of Chef Eddie ha

who started mixing things up in the kitchen in 2011 110 pero fried he's extremely passionate about everything he's serving you here drunken chicken C3 it's called drunken chicken because they br it in beer it's U very moist it's got a great crust on it just perfect what are we making the beer brine for the the drunken chicken is that a typical Korean dish no it's not I dig it let's get after all right we going to go ahead with the Korean beer he he water we're going to go ahead and get that honey in there

some parsley have lemons a lot of them a lot of them garlic peeled add some bay leaves bay leaf and cran food no just checking dry oregano some coer salt and some black pepper fired up and then uh then we'll brine yeah give that a little stir Harry Potter called once you stir basically we just want the salt to dissolve salt dissolve bring the flavors together and that's our brine that we're going to use for our chicken yes okay so we have our brine here now it's to room time smell a little like a sweet

teal must you want to smell that no I just smell it and then you I push my head in there we're going to go ahead and add the chicken down into the party bowl and how long are we going to hold the chicken about 24 hours so now that these have grinded we're going to add the beer to the stems what kind of beer is this this is a Guinness actually this is a dark Stout okay and then I'm just going to go ahead and Pat this dry going go ahead and season with salt and

pepper and some oil to chicken down right into the cavity and into the oven at about 400° for about 35 minutes got it ho cooked up glazed Bird that's impressive we're going to cut right down the center all right and we'll go ahead and plate that with our cabbage fris salad and garnish it with a pickled jalapeno and pickled dcon all right that's it that's it a we like to do beer can chicken but I don't think I've ever had one that's infused used and has this much flavor of beer you get some of that

nice roasted flavor from the skin then you get a little bite of that SLO go buy that jalapeno Chef nicely done thank you Chef this Skin's crispy the meat's juicy I get it every time I come here how do you describe the menu to people oh man just anything and everything that pairs well with beer that' be 25 types of craft beer tapped alongside everything from kimchi pancakes to German sausage you will leave full happy and comfortable you want a funky joint grape beer austic menu come see this [Music] guy all right so where are

we Virgil Village where's that it's near K Town You' been here before never you not yet I have it's kind of hard to find Chef nin T4 champ and we're hungry and there's a simple Neon Chicken on the outside sounds good this is daybird chicking up it's a limited menu but everything on the menu is just perfect Nashville hot Fried Chicken but in a sesan Chinese ingredient style you got the different levels of spice you got the different dipping sauces how do you explain I mean there's just a little chicken neon on the outside they're

only open for lunch that's how you explain it look for the chicken hey man you guys seen a chicken in a strip M but when you're a proven winner you got licensed to do things your own way tonight is very special diners drivings and Dives because we are in the home of a Tournament of Champions champ from season 4 the one and only champ Chef mein and she wears the belt all right how many items on the menu four main items and then we have some sides and sauces if you're going to come and hang

out with the champ why won't you invite Chef Nate appan Iron Chef Stephanie eard and the one and only Chef Aon May everybody was excited to get in on this deal we'd all love to know how you're making the magic the Great Sando you say Sando or sandoo Sando Sando what do you say I deferred to the champ our one medium Sando up it is the chicken sandwich you take a picture of from top to bottom it's just absolutely phenomenal let's get into this Chef the chicken thighs are what we use for the sandwich pound

out the thicker side this is going into a brine water salt granulated garlic fish sauce buttermilk so we got funk acid and salt going to add that into our chicken cover it and let it marinate for about 12 hours this is actually for the chili oil we're going to dip our chicken in it sine peppercorns black peppercorns coriander seed fennel seed cumin seed sarnes bay leaves and cinnamon get all those spices and we dry toast it until it's nice and fragrant once you see it stick your hand in there your Hondo so we're going to

go into the blender oh my gosh it smells amazing fantastic add my chili arble into the oil gojar chilies we're going to let that Infuse add the sugar turn turn it off and then we add in our spices and we're going to let it rest overnight and we'll strain it in the morning what's next we're going to make our pickling liquid we have our mirin and sugar let that Reduce by half and we're going to get our spices toasted coriander black peppercorns and bay leaves added into our reduced mirin and sugar liquid turn off the

heat and then we're going to add white vinegar and our rice vinegar once this cools add this over our vegetables shallots Fresnos and jalapenos that's step four of the 98 step chicken sandwich what's next thank you we actually strained that liquid from the pickled jalapenos and Fresnos mix that together add into our honey that's what we make our hot honey with holy moly uh what are we making next who cares we're going to do our no heat spice mixture faay leaves cinnamon sticks green pepper corn black pepper corns San peppercorns coriander seed was the goal

to use everything that you had in the kitchen pretty much cumin seed fennel seed some clove green cardamom star Andes give it a mix spices that we just Blended up mushroom powder granulated onion granulated garlic some sugar and some salt that's the base seasoning we actually have a lot of different spices that we add in depending on the Range all right so you'll make us medium right now we'll make you medium Cayenne chili to Ares we'll just leave it at that we're going to start off by dredging our chicken add our fish sauce into the

buttermilk and our eggs you know when you see Fried Chicken you see like those corn flaky looking things on the chicken yeah so they're not actually cornflakes we add a little bit of water to our flour so just kind of rubbing it between the hands and you get those little chunks oh look at that into our mixture of rice flour cornstarch and regular flour going into our egg mix and into our dredge what's next we're going to do multiple fries at 325 for the first fry we fry at a hotter temperature on the double Fry

at 375 there's sauces habanero Ranch sugar granulated garlic black pepper fish sauce Habanero hot sauce add our mayonnaise sour cream so this is our Ranch who spice ranchy you know what it is you know what makes it ranchy fish sauce yeah I fish sauce makes everything delicious what's next we're making our daybird sauce sugar granulated garlic black pepper Tabasco wasure ketchup Cy mayonnaise thank you folks for sticking around for the 24-hour triple D Marathon then we're ready to build our San hot chicken s that is some crunchy chicken for the medium we only do a

half dip I'll do medium medium and an extreme for the extreme we do a full dip we season both sides we're going to get our honey in there oh I love this out of the bun move our slot consists of red and green cabbage chives and cilantro our pickled shallots and pickled chilies oh I'm rethinking my order at this moment how do you recommend eating it whatever you want to start with okay the habanero the r wow that's so crunchy one of the best chicken crunches I've had very juicy like I have to open my

mouth real big for this one the full sandwich bite with the SLO that's the kicker slaw is money all the Pickled veg in there is really Dynamite thank you I'd love that little extra honey kiss but definitely the hober ranch of my go-to amazing Ranch how's the extreme trading yeah it's a little redder than he was when we got here like I just took a tiny bite of a tiny edur chicken and I'm like I can't even feel my tongue anymore it's a really Dynamite sandwich thank you medium Sando with the milk tea all the

flavor explode in your mouth and it's just so good so I'm cruising down the streets of Los Angeles and you can find a taco truck about every hundred yards well I heard about this truck that's serving up one of my all-time favorites and that's Vidia welcome to Tacos a viia launa we got a line on Venice Boulevard let's get this place moving launa is the best place you will find 100% did you ever think this is what you would do it's crazy yeah this one is crunchy tortilla that has the cheese and then the bira

on top what are we starting with we're going to do the bira paste okay Chile California cuz these have been steeped in hot water black peppercorns all spice clove a little bit it gives oh yeah just a touch cinnamon garlic the whole garlic and onion little water and blend that there it is okay really interesting to have that much all spice and clove in Mexican food for me this is because of the goat I goat what you're saying yeah strain this so the goat we add the Bea paste water salt into the pot so it

cooks for like 3 4 hours then when it's done we'll pull the bones pull the fat but then we'll save the sauce for the consumate correct this is the Chile aror salsa with the oil so you got the flat top really hot so you can not only cook the tortillas and cook meat but you can also get it hot enough to sauté on it correct got it Chile aable we have the garlic toast those off the oil the garlics and the chili daral all in we add the water salt yeah right do you see him

step back smooth it's got a great acid to it almost like a vinegar acid this is delicious I'm K so hungry K so hurry up this this is a handmade tortillas that's the real key right there dipping it in that fat and then we add the cheese Monterey Jack this is the cooked Bea we chop it and then we add it to the tacos is that a normal portion yeah wait a little bit for them to get crunchy it's good to go okay the limes cilantro and onions Chile aror got to put lime on tacos

lime and hot sauce bye-bye folks nice knowing you going to Coma town without question one of the best bot tacos I've ever had thank you very much it's not gy it's not too spicy it's not too salty it's imbalance and then you get a great mixture of the onion and the cilantro you got to come down here and do that dunk if I could figure out how to get in the consume in a kitty pool kind of weird huh goat is wonderful it's the best [Music] welcome back I am hanging out at Laria with jef

Fernando this guy's got a story that you will love comes from Mexico goes to can opens the takaria comes down to United States opens a carnus joint here in Grand Central Market then goes to culinary school elevates himself in the world of food and opens up Laria really fresh seafood great ingredients and they definitely take their time for every plate it's a cross between the great Ceviche joint and a taco stand a to stand so he tells me that he makes a burger patona burger at the window the Patrona Burger is delicious combination of cheese

and shrimp and aoli it's not your typical Seafood burger what you get in a lot of other restaurants it can't be beat it's delicious he says if I don't love the burger he's going to buy free lunch for all my crew I hate the burger all right what's first okay mango R pepper shipes and then let me guess cilantro cilantro exactly can't believe your middle name is not cilantro apple cider vinegar salt aave nectar okay avocados from the capital of the avocado mitan you just drop meakan in as often as you can don't you I

love my steak I know you do so you just TOS it put all together all right time for the burger yeah wild Mexican Shams not Frozen no Frozen Okay makes big difference makes a huge difference salt pepper butter the BN also is Waka cheese Waka cheese is like jacked mozzarella that's going to be kind of what actually holds his Burger together it's like the duct tape in Mexican food now we got the bons okay Chipotle aoli and before culinary school he called that chipotle mayonnaise L tomato now we have our sham cook with a guaka

cheese melting onion we're going to use the awokado mangish as much as I think I'm going to love this I'm still going to tell you I hate it so you got to feed my crew yes Shar potatoes this is for your crunchiness done I haven't had to bust out the hunch in a while this one might deserve [Music] it I got good news and I got bad news tell me good news is that's fantastic the bad news is the crew is hitting the vending machine when you bite into it you get the saltiness of the

cheese the texture of the cheese there shrimps cook perfectly and then all the autra M the shredded lettuce the Chipotle mayo the Tomato the raw onion the phenomenal salsa with the mango and the avocado I pride myself in my Burgers I'm known for my burgers that right there in my expectation level of burgers that is about as high as they go thank you outstanding thank you petrona Burger the red is really moist it's got some nice aoli sauce on it it's really tasty you can tell the seafood it's not frozen all these extra little toppings

on it makes it the bomb you order the be tackles out you come to a market like this you stereotype that it's not that wow factor yeah this is like high-end fancy restaurant elevated Mexican food completely unexpected L fresh as can be it's everything that you need basically I got some place for you take it home and anytime when you see my place you're going to remember about me I won't forget you my brother you know I love this that's awesome thank you for