In Albuquerque at Bocadillo’s a restaurant that started when the co-owner and chef Marie Yniguez sold burritos from the back of her car. Now her restaurant serves the locals and even a thousand kids daily at a charter school. She gets her peppers right from her cousin Charlie, who roasts them daily from his own chili roasting stand. Marie showed Guy how she puts a Mexican spin on a turkey sandwich, called the T&A for turkey and avocado. First, she made the rub for the turkey and then slathered it with their homemade honey mustard sauce, then into the oven for 12 hours at 250 degrees. It falls apart when it comes from the oven. She made chili-apple chutney using the roasted peppers, then topped with muenster cheese, local heirloom tomatoes, lettuce and avocado.
Next they made a Duke City Reuben using a spiced up corned beef; she made the same way as the turkey, this time using pickling spices, garlic and peppers. This also cooked in the oven for 12 hours. Then she added homemade sauerkraut, house made 1000 Island dressing with chipotle and Swiss cheese. Guy was loving every bite.
For the finale, she made biscuits and green chili gravy. After making gigantic biscuits, she put them in the oven and then whipped up the gravy using sausage meat, lots of spices, and thickens it with cornstarch.
Guy then headed to Santa Fe to find African-Caribbean cuisine at the Jambo Café. Chef and owner, Ahmed Obo brings his African heritage with him in his dishes like, roti and goat stew. He had a gigantic fish ready to slice for his Grilled Marinated Mahi Mahi that he filleted and rubbed with spices from back home that he marinated overnight. Adding coconut milk and chopped mango and tamarind, he added more spices and onions for the sauce, then wrapped the fish in a banana leaf and steamed it to perfection. The plate contained, black rice, the fish cut I half and topped with bok choy and smothered in the sauce.
Next, he made Caribbean goat stew using slow-cooked goat with vegetables and potatoes in an island curry sauce. First he coated the huge pan of goat pieces with curry, cayenne, allspice, coriander, cumin, ginger, cinnamon and salt. The goat sits in the rub for two days to soak up the spices. Once done, it goes into a huge pot to sear, then slow cook in the oven with potatoes and vegetables and served with roti, a flatbread that was just a dream and brought so many of the customers back home to their childhood.
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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