[Loulou's Griddle in the Middle. This is really good food. Fish tacos. Oh, great.]
[It's got some nice aioli 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. Two orders of fish tacos out.]
[Fish tacos, they're ready. ...And I am the Fiercest of the Fierce. Fives sisters all working together.]
[And since '99, Rene is using it to crank out the classics he grew up cooking in Mexico... Fish tacos. We wanted to do food that's very authentic, very deep in Mexico.]
[THANK YOU. I'VE HAD THE FISH TACOS. I'VE HAD THE CRAB. AND COULD SEE EVERY BLADE OF GRASS, EVERY CRACK. BUT I DID MISS SOMETHING. (woman) DUCK POPPERS.]
[THE FISH TACOS ARE AMAZING. FRESH, DELICIOUS-- EVERYTHING'S GOOD, THOUGH. AND SOMETIMES A TOTAL SURPRISE. (woman) DUCK POPPERS. BUT EVEN IF THEIR LIVES WOULD NEVER BE THE SAME AFTERWARD. LOOK AT THAT. MMM. WHEN WE COME BACK. OVEN-ROASTED CRAB. AT PIER 23 IN SAN FRANCISCO...]
[Fish tacos? Oh, yeah. Those are great! Hladik attempted a cry, a word, a movement of the hand. Great ingredients, always fresh, tons of seafood.]
[SO THEY GOT A BUS... CARNE ASADA BURRITO COMING UP. AND SINCE '99 RENE'S USING IT TO CRANK OUT THE CLASSICS HE GREW UP COOKING IN MEXICO. (Rene) FISH TACOS. WE WANTED TO DO FOOD THAT'S VERY AUTHENTIC, VERY DEEP IN MEXICO. FROM FRIED PORK RINDS WITH SALSA VERDE...]
[SHE DOES THE TABLES, AND I DO THE COOKIN'. FISH TACOS HIS WAY. HOW ABOUT SOME BARBECUE? I'M READY TO SELL BARBECUE. (Guy) I DON'T THINK IT'S THE FISH TACOS I'M USED TO IN CALIFORNIA. NOT AT ALL. WE'RE IN NORTH CAROLINA. I'M HAVING THE BARBECUE MAHI FISH TACO. WITH ROB'S OWN MANGO BARBECUE SAUCE.]
[FISH TACOS DIPPED IN CORONA BATTER, AND A LAMB CHEESESTEAK BRAISED IN STOUT. LAMB DIP FOR YOU.]