In this delightful episode of Diners, Drive-Ins and Dives, Guy Fieri takes us on a flavor-packed journey to Perk Eatery in Scottsdale, Arizona. This unique breakfast and lunch spot, run by the dynamic duo of Pauline and Carmen Martinez, brings a blend of classic Americana with a distinctive Southwestern kick to the table.
A Breakfast Bonanza
Pauline, a second-generation Albanian, and Carmen, an immigrant from Mexico, have poured their diverse culinary backgrounds into a menu that’s 95% scratch-made. As Guy arrives, he’s immediately drawn to the lively atmosphere and the tantalizing aromas wafting from the kitchen. One dish, in particular, catches his eye: the breakfast enchiladas.
The Enchilada Experience
Guy begins by learning about the first vital component of the dish: the spicy New Mexico chili sauce. He’s guided through the process, starting with chilies, hot water, salt, cayenne pepper, black pepper, fresh garlic, and honey. They blend these ingredients with Chipotle in adobo, creating a sauce that Guy describes as having “a little spice, little heat.”
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Next up is the pork, which gets a robust spice rub of seasoned salt, fresh ground nutmeg, paprika, cumin, dark chili powder, spicy cayenne, and granulated garlic. After a good rub, it’s topped with a house-made cilantro jalapeno sauce, marinated overnight in cola, and then roasted at 350 degrees for about four and a half hours. The result? Juicy, tender pork that’s “money” as Guy aptly puts it.
Building the Enchiladas
With the proteins ready, it’s time to assemble the enchiladas. Guy watches in fascination as homemade Chipotle ricotta, dusted black beans, and the slow-roasted pork are layered into tortillas. These are then topped with the spicy New Mexico chili sauce and two perfectly cooked eggs, finishing with a sprinkle of fresh cilantro.
Guy’s Reaction
Guy digs into the finished dish, noting the “really good New Mexican chili enchilada sauce” and its perfect balance of heat and sweetness. Despite famously not being a fan of eggs, he admits that the breakfast enchiladas are a hit, quipping, “Call it a breakfast enchilada, call it a breakfast burrito, call it whatever you want, just don’t call me late for it.” However, he humorously maintains his stance on eggs, calling them “a complete waste of time.”
In this episode, Guy showcases not just a dish but a lifestyle that blends different cultures and flavors into something truly special. Perk Eatery in Scottsdale is a must-visit for anyone looking to experience breakfast perfection with a Southwestern twist.
