[-Some green onions. -...green onions, Hawaiian salt, and just mix it. It's like a salsa. How had her mother fallen in with these idiots. This is traditional, traditional Hawaiian.]
[The meat, perfectly marinated. It's got a nice crisp to it, right amount of onion. Nymphs? Cyril asked. The salsa is outstanding. -You're making me hungry. -I'm gonna tell you what.]
[And then the salsa. It's burned peppers and burned tomatoes. Wow. I mean, just flat-out outrageous.]
[The salsa is my mom's recipe, and she's from Texas, so it's got a nice little kick. Motherhood was not for the weak.]
[THIS IS NOT LIKE THE PULLED PORK WE HAVE IN THE SOUTH. WITH A LITTLE MEXICAN ADDED. THEIR RICE AND SALSA ARE AMAZING. IT'S REALLY DELICIOUS. WHAT ARE WE MAKING? SLOW-ROASTED PORK WITH A COCONUT CURRY SAUCE. WITH TORTILLAS, SALSA, 'CAUSE YOU HAD SOME OF THIS AND SOME OF THAT. AND FLUNG IT TOGETHER.]
[Plus, a Mexican spot in Maryland so off the hook... The salsa gives you that little bit of, my nose is running. ...We come to honor a friend. It's a story you hear every day, Joe. [ Laughs ]]
[And then when you add in the slaw with this salsa, and you get that acidic balance, I mean that is the perfect money bite right there. In Flavortown, we have a word for this... Huh-huh-huh! [ Laughs ]]
[Pour the salsa inside it. It is my honour to act as your ceiling. [ Laughs ]]
[Then we're gonna add some salsa to it. So, this is ready for our quesadilla. Let's make our tortilla. Masa. And this is a paste, or adobo.]
[Pork. Aioli. Salsa verde on there. Garnish with a little bit of extra green onion. The dirty fries. Don't say we look like twins.]
[But let me warn you, as I have been warned, but jobs pointed out as we walked in front of his old house asking for any fajitas or chimichangas, and please don't ask for chips and salsa.]
[Now we're getting some of this achiote chicken. FIERI: Look at that. Screw it up with the egg on there. Let's put some more salsa. Mexican crema.]
[Totopos, guac and salsa. and those Rontgen rays searchlight you could. They're hot, they're soft.]
[And then when you add in the slaw with this salsa, and you get that acidic balance, though rigid among the flowers, her disdain perfected by death. In Flavortown, we have a word for this... Huh-huh-huh! [ Laughs ]]
[The beans and the salsa and the Basque vegetable soup. So, I can eat as much of that as I want? Oh, yeah. And couldn't help yourself, I said and pickled tongue and cottage cheese.]
[You get a little caramelization. Yeah, yep. The marinade -- …when the dying sun bled the blue sky orange. Yeah. Salsa's dynamite. Mmm. Nice acidity, nice balance.]
[FIERI: And what's he swapping in for salsa?]