First stop, Peaceful Restaurant in Vancouver, Canada. He Guy met up with Charlie Wong, whose father taught him to cook back in China. Charlie showed Guy how he makes noodles, an art that Guy could only watch in wonder. He then showed Guy how to make pork dumplings, one of Guy’s favorites. As Guy and the long line of customers will attest, this is one great place.
In San Francisco, he went to a Mexican place called Nopalito. The owners loved the chef, Gonzalo Guzman so much, they made him a partner. Guy just loves Mexican food, and the quesadilla with pork and pork rinds was a favorite, then he got to try a Mexican sandwich called a torta.
In Portland, he visited the Rose City Food Park, a food truck park where Guy found Ed Sablan and his food from Guam at a truck called PDX 671. Guy got to see and taste the Kelaguen Mannok or chopped grilled chicken served cold with onions, grated coconut, chili peppers and lemon. Next, he made Shrimp Fritters called Boñelos Uhang and Guy cannot believe he never had food from Guam, but told fans; they must come to Portland, just to try this.
Next stop, San Diego, for Vietnamese killer noodles at the OB Noodle House at Ocean Beach. Guy got to see the two brothers, Steve and Kyle Yeng and who own the place how to make Pho, a traditional Vietnamese soup with lots of meat, vegetables and a broth that just rocks with flavor. Then they made their House Special Fried Rice with Chinese broccoli, shrimp, beef, eggs, and Chinese sausage with chili sate sauce, and Guy told them they now had another brother at their restaurant.
In Minneapolis, Guy was sent by Anthony Herrera, who played eight seasons with the Minnesota Vikings to Marla’s Caribbean Cuisine, Marla Jadoonanan was born in Trinidad and serves up the food she knows and loves. She made him some Caribbean favorites, and he even helped make the spicy chickpea filling for the Channa. He loved the spicy curry and had fun with Marla, who left her career as a nurse to feed the hungry folks in Minneapolis.
At Irazu, a Costa Rican restaurant in Chicago and a first at Triple D, where Guy met up with Miriam Cerdas, who started the restaurant and her son Henry, who now runs the place. Guy asked what the three key ingredients of Costa Rican foods were, and Henry told him; vegetables, meat and chicharron, which is fried pork belly. Guy proudly pointed to his stomach and told Henry that his body was by chicharron. When Guy got to watch the entire process of the chicharron, he was salivating as he waited. Then he got to watch another favorite of his; the Pepito Sandwich made with rib-eye steak, onions, cheese, beans and Salsa Lizano.
At Taste of Peru, Guy met up with Cesar Izquierdo, who made him some delicious Peruvian dishes. He showed Guy how he makes his masa using onions, garlic and spices. He makes his tamales using banana leaves for an awesome treat. From paella to ceviche, this was a stop Guy was surely glad to make and it also gave viewers a look into the different cultural foods found right in their town.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”
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