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

Guy Fieri takes us on an Arizona Food tour with meaty kabobs, mac and cheese muffins, and chicken stuffed sopapillas!
#FoodNetwork #GuyFieri #Arizona
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:07 – Meaty Kabobs
3:57 – Wine Country French Toast
6:26 – Italian Beef
10:16 – Mac and Cheese Muffins
13:47 – Fry Bread + Pozole
17:00 – Chicken Stuffed Sopapillas
20:08 – Baked Ziti Pizza
23:25 – Beer Battered Burger

Visit the spots:
Kabob Grill N’ Go – https://www.kabobgrillngo.com
Perk Eatery – https://www.perkeatery.com
Hush Public House – https://www.hushpublichouse.com
The Duce – https://www.theducephx.com
Fry Bread House – https://www.frybreadhouseaz.com
Salsa Brava – https://www.salsabravaflagstaff.com
Sal’s Gilbert Pizza – https://www.gilbertpizzaaz.com
Paradise Valley Burger Co. – https://pvburgercompany.com

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

[Music]
I’m here on 16th Street in Central
Phoenix Arizona and you know on Triple D
I’ve seen some of the most unique places
the most creative chefs the biggest
characters you can ever imagine but from
what I hear this husband and wife team
that are making kebabs at this place
well they’re doing things in their own
special
way if you’re ready for an adventure
this is Kebab grilling go
to a thigh oh you’re in for a real tree
it’s always amazing you can see the
smoke of the MOs Grill and then you just
get hit with the flavors Perfection his
glazes his sauces he puts on is just
amazing and his giant personality it’s
pretty off the charts too thank you I
love you brother you got to buckle up
for this guy Tony chilligan who along
with his wife has Meek is cranking the
grill into
overdrive what is this Persian food it’s
persan Armenian with my twist woo let’s
go we are fired up K that down the Kobe
day it’s Smoky meaty a little bit of
rice to die for KU from Persia okay so
we grind all our Meats in house riy roll
short plate and truck so you got to have
a good consistency Next Step grind the
veggies as well red bell pepper green
bell peppers White white onions
jalapenos got it and then we’ll make the
dry rub that’ll go in tumac paika smoked
paika chili powder okay onion powder
black pepper salt mix it with my hand do
you sing or anything right now when you
do
[Music]
this you ask
me all right so now we put this on the
Kebab my skew oh sorry each order comes
with two skewers you you get two of
these yes sir well done my friend you
make it look like you’ve done this a
million times yes sir what comes with
this basmati rice so we have some washed
Basmati water you want to add a little
tumac garlic powder chicken broth veg
oil vegetable the rice Cooks what’s next
my style of chimy Cheri green bell
pepper Sano red bell pepper garlic white
wine white wine vinegar got it avocado
oil avocado oil salt
you want to get it creamy so it’s more
of a a dressing than it is a chimmy
churry so that’s the dipping sauce for
it we cook the meat in the back in the
mosquite there we go all right so this
is where all the work’s done was that a
little dance move I just saw there when
you put it down yeah look like a little
there down and then like there was a
dance move what is the sauce that we’re
putting on here that’s just straight
butter okay see the right now it’s done
basmati rice skure of KU de a lot of
meat two grilled Roma tomatoes Anaheim
you like jalapeno yeah yeah throw a
couple of those in there that’s
it really delicious very
juicy you could take that meat and do
about anything you want with it you can
make it sandwich out of it it’s very
good let’s do it baby yeah want KU
coming down the KOA day is wonderful
with ground chuck in particular if
you’re actually grounding it yourself
it’s why it tastes so much better it
tastes fresh the chimy cherries sauce
Tangy very Savory it teleports me to a
new place thank you so much appreciate
you Tony has a presence 5 minutes the
leonitis of the grill I call him you
ever thought of being a WWE wrestler
let’s do it baby yeah you need to get
the combo platter
yeah baby it’s very intense he has the
softest heart ready to go thank you so
much thank you so much appreciate you so
I’m cruising through Scottdale ARS to
check out a joint where get this the
wife is a second generation Albanian the
husband is an immigrant from Mexico and
together they get this breakfast and
lunch joint with a scratch making about
95% of the menu this is perk
[Music]
Eatery so of course a guy from the wine
country has to come all the way down to
scotchdale Arizona to perk eery to get
wine country French Toast wine country
French toast this should be interesting
we’re going to start with with red wine
from Italy yes Wine Country it’s a wine
country too and then we’re going to do
some bomic vinegar a sprig of rosemary
and we’re going to let that reduce until
it gets nice and syrupy this is getting
more Odd as we go once this is reduced
we’re going to add our maple syrup we’re
going to let that cook a little bit
longer till it reduces about
halfway this is the Jewish hola that we
use that we hand same Bakery same Bakery
we’re going to put down a little bit
clarified butter so we’re going to put
this in the egg
wash that reduces that cooks and we’ll
put it all together
yes so then we’re going to top this with
Bree so the Bree’s on wait till it gets
a little bit
melted Breeze starting to melt we’re
just going to drizzle it over a little
bit
here is crazy yeah and then we have slow
roasted red grap
these are tossed with a little bit of
kosher salt uh Rosemary and a little bit
of clarified
butter you got a little too much time on
your hands girl you
think silence is
golden you should practice
it what the grownup breakfast you get
the richness of the Brie cut some of the
sweetness with the tannins of the red
wine the uniqu of the roasted grapes and
the fact that you’re brave enough to put
on a menu I think that’s what makes per
an interesting
joint Matthew why to come to French
toast I’m telling you the French can’t
make French toast like this it’s very
special it’s a great place to come
they’re getting pretty crowded and I
mean you can tell why nice job
awesome I’m here in Scottdale Arizona in
a strip mall right across the street
from the Scott sale airport now I say
strip mall and everybody’s like oh strip
mall I mean how exciting can this be no
you got to understand like 20 years ago
this was all desert anyhow let me get to
the point this guy was a marine served
our country got in right after 911 says
I’m going to take care of business gets
the GI Bill comes out goes to culinary
school says I’m going to come back to
Arizona open up my own joint do new
America do it my way in a strip mall
this is
hush take free stable 20 the food is
just out this world they do a really
unique spin on lots of different dishes
if you’re a foodie this is the spot to
come and it’s where you’ll find Chef D
riro who traded his military service for
counter service how’d you come a cook
was working at an office on the third
floor of the building was Lor on Blue
see all these guys with tattoos playing
with knives and fire I was like sign me
up so no that was cir to Cay you’re at
what kind of food do you do here we call
it new American which basically lets me
do whatever I want order in Italian beef
the Italian beef is a amazing it’s a
wonderfully sliced piece of bread
covered in cheese and oxtail they take a
lot of time to make it really special
and they don’t take any short
cuts we are starting with brazed oxil we
braze the oxil in chicken stock make it
happen Captain roasted chicken bones
miraa Diamond parsley whole garlic dry
bay leaves whole black peppercorn
filtered water all right how long we
going to let this run about 2 hours then
we’re going to get into our janire where
does a kid from Arizona know about jire
I was working at a place called T
Chicago in high school is where a kid
from Arizona knows about jarder colam
olives manzanillas Castle vranos garlic
chili flake lemon and orange peels from
fresh time Rosemary Rosemary oregano
olive oil and some vinegar and roast
them in the oven for about 2 hours when
that’s done pull out the fresh herbs
lemon and orange peel are we going to
break the olives down yep we’re going to
chop them all up next step on the Garder
we’re going to brine the vegetable we’ll
take carrots celery and cauliflower and
add them to a saltwater brine for 24
hours strain that water off then we’re
going to go in with our chopped house
cured Olive right Fresno chilies sport
pepper Italian seasoning red chili flake
red wine vinegar extra virgin olive
oil that’s great that’s only going to
get better with time fantastic I’ll put
this in the cart start the rest of the
dish let’s get into this we’re going to
start off with some oxtails that’s the
whole tail we leave them in large chunks
so that we’re able to get large strands
of the beef when we pull it kind of
seems like showing off Salt oil just
start laying them in so we’re browned
off get these out of the way Mira garlic
just cook these down so they’re soft bay
leaf salt such a big hand doing it so
daintily tomato paste deep glaze with
our red wine and we’ll add our fresh
herbs thme Rosemary and oregano oxtails
back in chicken stock over the top we’ll
roast that off at 325 6 to 8 hours we’re
going to pull them out and Shred the
meat now we’ll make our Italian beef
start off with our Brios butter on both
sides then with a hot pan oxil JW our
pulled oxil meat once the bread is
toasted we’ll top it with smoked
provolone right in the saland then we’re
going to mount in a little bit of whole
butter Brios bra oxtail jire parsley
CH my mouth right now it is like the
sirens going off at the Hoover Dam the
releasing
water if you’re hunting in flavor town
this is the crosshairs this is right
there not a piece that I want to change
love the smoke provolone love the pulman
loaf the Mee tender the reduction on the
Jew is spot-on this is one of the best
elevated Classics I’ve seen on Triple D
in a long time delicious lighting oxtail
the oxtail and the sauce have a great
Savory buttery flavor the beef it just
melts in your mouth the acidity from the
Jero carries the dish over the
top down here in Phoenix Arizona I love
coming down here the weather I mean
those warm nights sitting outside
listening to Great Tunes eating great
food hanging out with your friends I
mean it’s just I wish someone could make
a restaurant concept around that oh yeah
they did this is the
deuce hot pie slick will come on up
enjoy buddy there’s nothing like it in
Phoenix just normal in Phoenix no this
is a great place to hang out look at it
I mean you have everything shopping
boxing food bar shopping boxing food and
bar all things Windy City transplants
Steve and Andy Rosenstein love it’s
almost like our personal playground you
guys been in the ring yes I boxed my
brother 2 days before his wedding in
that ring cuz his rehearsal dinner was
here seriously and what is your favorite
menu item the mac and cheese bites these
are good mac and cheese muffins mac and
cheese muffins two my favorite
words butter butter
flour add in the
milk we’re going to add a little wor sh
I have some salt here too would you like
that I would love that thank you now
we’re ready for the Grier who’s recipe
was this this is mine we’re going to add
a little cheddar local goat cheese local
go Che unbelievable taste delicious M
like the Tang of that fold that in dump
po should probably just test
this I be
fine camera’s not on is it okay we’re
actually going to make a little bit of a
panko mixture to put on the bottom of
the muffin tins start with panko crumbs
extra virgin olive oil add in some fresh
ground garlic can want to hit this yes
please okay really good so they come
right out easily like really good so
fresh parmesan cheese so that little
mixture now now we’re going to fill it
just fill a little bit on the bottom of
each when you do that I’m just going to
make sure that nothing is changed over
here on
[Music]
this okay now we blind bake this off yep
Brown for about a
minute and now we’re going to fill
them sprink sprinkle that on top so he
gets a little crunch on
top bake them off or about 8 to 10
minutes 10 muffins in a
basket 10 oh it’s like culinary
Christmas that little mac and cheese
nugget Slammer popper
shut the front door just enough to hold
it
together and whatever of the fat of the
cheese that was melting got captured
down here in the little panco Zone the
key it’s the outside crunchiness this is
like an extra week now at the gym see
the bomb Andy you got dry this
[Music]
one delicious a little crunchy and then
chewy I does everybody in Phoenix know
about this it’s still a little
underground but more and more people are
finding out about it I you can’t beat it
it’s just the disc I want to see these
two in the ring let’s
[Music]
go here in Phoenix Arizona love this
town for triple D been here a ton of
times great chefs great restaurants all
kind of diversity here to check out a
restaurant that won a James Beard award
back in 2012 you you know we need to see
more of this food and more of this
culture Native American you’re going to
dig it this is the fry bread house FR
bread going in so when you come into a
restaurant and you see that they have a
James Beard award you know it’s going to
be good green chili stew authentic
Southern tribal Cuisine vegetarian Taco
up simple but complex at the same time
and it all started when Cecilia Miller
decided to share her family recipes with
the masses back in 1992 and now her kids
Jennifer and Richard are carrying the
torch my mother passed away in 20120 I’m
sorry for thank you as a family we just
decided that we were going to continue
to keep it going she had no idea that
her food was going to have the appeal to
a wide array of people not represented
enough what are we making today uh red
chili beef ultimate Taco are we making a
fried bread heck yeah that’s what the
native Taco comes on well yeah we call
the fried bread the W it’s crispy on the
outside and soft on the inside a warm
pillow of dough let’s see this all right
flower salt baking powder and then
shortening yep mix for about 10 minutes
add the milk and water 15 minutes that’s
right let it rest and then portion them
out the way you’re pinching it seals it
pulls it tight that’s right and let it
sit for 5 10 minutes and then start
stretching it Okay so we’ve got some
pinto beans here we are going to soak
overnight gotcha then we put them in
boiling water with some salt little bit
of Grease cook them couple hours still
tender that’s right we’re going to mash
them yep okay so we’re going to make the
red chili beef got some veg oil beef
shoulder neck off got it season it with
salt we’re searing it we’re going to
flip it now when that’s done we’re
putting it in boiling hot water and
we’re going to cook it for 3 to 4 hours
we’ll let it cool down we’ll break it
down we pull it apart y right now we’re
going to make our red chili beef cook
the chili pod he or New Mexico New
Mexico steep them in the hot water and
we’re going to blend this a little bit
of the steeping
liquid now we’re going to finish our red
chili beef vegetable oil onions garlic
beef bullan chicken bullan pepper
Cayenne pepper light that up a little
bit that’s right then we’re going to add
our beef red chili sauce starts to boil
a little bit and then it’s done all we
need now is to get the fried bread
that’s right flattened it out and then
you’re just going to go and float it in
that hot oil that’s right you flip it so
I’m going to build you our ultimate Taco
our beans red chili sour cream onions
cheese and lettuce fold it in half and
then invite pul bunion over it is a meal
for two there’s no easy way to do that
look at
that it’s delicious the the Fred bread
itself is fantastic I mean I love the
texture of it the chili beef inside of
it is really nice great flavor in that
the Pitto beans although smashed still
get really nice texture out of it’s
delicious one red ultimate Taco for
table two there’s a lot more to it than
just your regular tortilla we like the
red chili a lot it does have a little
bit of a kick at the end the beans it
just makes it it’s messy it’s sloppy
it’s really good it’s just great to dig
into now that’s a pro B so good oh there
go you know what triple D you got to
love a road trip and there’s nothing
better than the Route 66 tour this time
we’re starting in Flagstaff Arizona at a
place called Salsa braa where this
dude’s scratch making just about
everything or up the kilano please very
good black and salmon tacos this is the
best Mexican restaurant and Flag Staff
some table like guacamole we do it by
hand man way Arizona native John Conley
has been rolling for years up pleas I
was 21 years old and decided to drop at
of school in open my own little Taria
was Mexican the First Choice you know it
was green pleas I love the culture I
love the people I love the food and
folks around here love the way he’s
making the food from classics like
burritos to something called a Maui Taco
with pineapple to a Southwestern
favorite so papia Stu soap Pia we’re
going to make a dough that’s going to be
used in the soap Pia correct we’re going
to put the flour in is this a precise
measuring technique event we’re just
eyeballing this okay we’re going to add
a little salt in there a little baking
powder we’re going to mix it all up and
kind of incorporate it hit me with some
water we’re going we’re going to work
this around for about 5 minutes dough is
a little bit tacky we cover it hour and
a half later we’re ready to work with it
we’re going to make our marinated
chicken for the so P stuffed soap ofia
you want to start with lemon lime soda
now carbonation no carbonation doesn’t
matter doesn’t matter this is cool water
fresh lime juice red wine vinegar about
a cup and a half that’s good same with
the soy how much on the pepper about4 of
a cup little more a little more4 of a
cup there you go little chili powder
yeah how much 1/4 cup little more there
we go I like the coaching garlic whiskey
whiskey this goes right on top of the
chicken look how the chicken kind of
hooks up together and doesn’t let the
marinade permeate into that so he’s got
to move it around a little bit if he
wants to get that marination all the way
through we’re going to cover this let it
sit for 24 hours and then later we’ll
Grill it yep in about 10 minutes it
smells Dynamite so we grill it finish it
in the oven chop it up and it’s going to
go in soap ofia stuff soap ofia okay
this is our dough we take a about a 4 oz
ball just like this roll through like
pizza dough got little bit of flour each
time there’s an order every single time
you cannot make this ahead of time I’m
sorry soapa Pia or soapa football how
many this make this just make one this
about as big as your head a little bit
of beans now you got to move fast
because that heat will affect the dough
it will roasted marinated chicken Jack
and cheddar cheese we’re going to fold
this over like this we’re going to pinch
the corners put it right in there put
this weight right on top and bye-bye you
go fry how long going to leave it about
a minute and a half I’m going to take
the weight off I’m going to flip it oh
my gosh this is where King Kong meets
the
popover all right so we’re going to hit
with little cilantro cream sauce it’s
got heavy cream butter milk cilantro
garlic salt and fresh garlic now I’m
going to add the beans the rice a little
ktia cheese a little Jack and cheddar
I’m going to bot that in the oven for
another 3 minutes correct 3 minutes of
450° of the convection of it you’re just
going to top it off a little bit of
cilantro chopped onion our avocado
cream wow everything is dynamite inside
I need this tacos what makes this food
so great fresh ingredients that’s
fantastic the homemade sace consistently
good I’ve eaten here twice a day at
times okay well I’ve been cooking all my
life S tacos for foror I’m just so happy
just being able to the chef in my own
restaurant and make great Mexican food
ready all
[Applause]
right so I’m here in Gilbert Arizona
about 30 miles from Phoenix now I love
coming down here I get to rip around in
the desert in my Razor there’s great
food really cool people like the story
of this place let’s see the dude is from
Sicily Italy he moves to New York meets
his wife has a family and then they all
move here to Gilbert to open a Pizza
Joint that’s right this is Sal’s Gilbert
Pizza iide alen ready it’s a slice of
New York in the middle of the
desert gra my
pizza flavors are outstanding you can
smell it when you walk in the door
thanks to Chef sa kuf Faro who took over
this Pizza Pasta joint in 2005 so is
this New York Styles is Italian style
the New York style American Pizza I
guess okay plus a little of his own
style lasagna Pizza Ready which means
piling the pies with pasta B ziti Pizza
I love B ziti on the side I also a love
thin crust pizza you put the two of them
together makes a perfect
pie what kind of pizza do we make we got
to make B Z Pizza B Z Pizza B
Pizza come on doesn’t have a sound to it
got to do the door first we started with
water room temperature water yeah now
put salt sugar extra virgin olive oil of
course
[Music]
who taught you how to make pizza I used
to watch my mother make pizza then we
put a yeast all that together now we got
for the flour in high gluten flour got
it we wa about 10 minutes this is like
skilled labor for
me we going to make the Z oh yeah let’s
put the plasta in the water first okay
then we’ll put a some marinada
sauce some cream seasoned salt and
pepper let it cook for about few minutes
okay little butter little butter gr
parmesan cheese parsley okay pasta is
ready to go
in we’ll let the pasta finish cooking in
the sauce right yeah about a couple
minutes and then now we’re going to
parbake the pizza dough we’re going to
parbake the pizza dough otherwise cuz if
we put that hot it would cook right
through the pizza dough all
[Music]
right okay we got to put some uh all
milk mozzarella little bit of
cheese going put the P
out and I I try that
right and very nice very nice a little
more mozzarella a little more bre
parmesan we put it back in the oven a
couple minutes it’s ready to
go there we
go dough is nice and crispy
I love pasta I love pizza but the key is
P’s got to be alente yes and the dough
has to be
crispy that right there that’s the
optimum
bite if I could come in and get this I’d
be here two or three times a
week nice job man thank
you so I’m here in Phoenix Arizona right
by Paradise Valley to check out a joint
where this guy is doing some crazy
things to Burgers let’s see he’s putting
eggs on Burgers he’s uh cooking burgers
in booze he’s even deep frying burgers
this is Paradise Valley Burger
[Music]
Company If You Love burgers this is the
place to come not just in the state of
Arizona but all
over the beach house Burger the
creativity and craftsmanship that goes
into making their burgers I I couldn’t
even duplicate if my life depended on it
and they’re all the brainchild of Chef
and owner Brett Shapiro who opened this
joint in 2011 a good burger should be
like flow that’s what a good burger
that’s what a good it should speak to
you so what are we making green chili
bacon vodka cream sauce for the booze
Burger green chili bacon vodka cream
sauce okay get into it all right first
we’re going to start with a little bit
of olive oil render down the
bacon cook it like it that’s awesome
going to drop in our sliced red onion
okay jalapenos this is like an Arizona
breath mint more or less man okay get
our garlic
[Music]
going once those have sweated down we’re
going to add some vodka to
it we’re going to add our heavy cream
get some sound
effects nice salt and pepper they’re
Brothers they’re best
friends so you roasted the peppers y
seated stemmed them skinned them exactly
right okay and now a bunch of santro
blend it
next up uh we’re going to pickle the
Fresno chilies a little bit of sugar
here okay this was uh Liquid Smoke
whiskey
okay give it two days to pickle we’re
ready to serve and that’s what it is yes
sir now we’re going to make a classic
beer batter start off with a little bit
of Amber Beer so so far we’ve used vodka
we’ve used whiskey here comes the beer
three food groups as I like to call them
very nice little bit of salt and pepper
add our flour and mix it all
together you got it next up we cook this
burger yes sir okay salt and pepper now
we’re going to beer batter Our Patties
and then drop in the deep fryer for
about 2 and a half minutes okay let’s
get our beer battered
patties add our green chili bacon vodka
cream sauce and finally our pickled
Fresno
chilies hands down what makes that
burger is Fresno chilies I agree man you
got all kinds of great crunch salt
little spice grub in there you’ve got a
passion for it and it comes out in the
burger man you’re about to make a grow
man I’m telling you what this is prime
time buddy