In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri heads to the east side of San Antonio, Texas, not far from downtown and Fort Sam Houston. Here, he discovers a gem of a restaurant where the chef’s vibrant personality and rich Creole flavors make every visit unforgettable. Welcome to Ma Harper’s Creole Kitchen.
Ma Harper’s: A Culinary Sanctuary
Located in San Antonio, Ma Harper’s Creole Kitchen is the creation of 89-year-old chef and owner Alice “Ma” Harper. After retiring from an illustrious career at an Air Force Base, Ma decided to bring the flavors of her New Orleans upbringing to Texas. What started as a retirement project has turned into a beloved eatery, well-known for its authentic Creole dishes and warm, inviting atmosphere.
The Unmatched Gumbo
The episode features a deep dive into Ma Harper’s famed gumbo, a dish that has captured the hearts (and stomachs) of many. Guy Fieri is captivated by Ma’s charisma and extensive knowledge as she walks him through the recipe.
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The Gumbo Recipe
Ma starts by boiling water and adding crabs, avoiding shrimp initially to prevent overcooking. She layers in a mix of sausage, dehydrated bell pepper, dehydrated shrimp, parsley, and thyme. For seasoning, she adds garlic powder, her proprietary spice mix, black pepper, and chicken broth. The dish is completed with a Cajun roux and additional seasoning.
“Gumbo fows,” Ma says with a smile, referring to the gumbo’s rich, flavorful base. “We call it ‘fows,’ but it’s ‘fo.'”
Once the gumbo is done, it’s served with her Real Deal cornbread, a sweet and fluffy accompaniment made from cornmeal, flour, sugar, baking powder, salt, buttermilk, and eggs.
“That is every bit of what you want a gumbo to taste like,” Guy exclaims after taking a bite. “All that big rich flavor coming out of that Seafood. It’s silky, it’s tender. I can’t eat this fast enough.”
The Legendary Fried Pork Chops
Ma Harper also shares her secret to making the perfect fried pork chops, paired with red beans and rice.
The Pork Chop Recipe
The process starts with seasoning the flour with black pepper, kosher salt, onion powder, paprika, garlic, and Creole seasoning. The pork shoulder is tenderized, coated in the seasoned flour, dipped in water, and then coated again in the flour.
“Why 17 minutes?” Guy asks as Ma cooks the pork chops to perfection at 300 degrees.
“You don’t want to eat the hog raw,” Ma replies cheekily.
The pork chops emerge crispy on the outside and juicy on the inside, served with a comforting side of red beans and rice.
“There’s a lot of flavor and just a little bit of batter,” Guy notes, savoring the crunchy yet tender pork chop. “All the red beans and rice are good. Oh, you do that right.”
The Heart and Soul of Ma Harper’s
Beyond the incredible food, what truly sets Ma Harper’s Creole Kitchen apart is Ma herself. Her mission goes beyond serving delicious dishes; she also strives to give back to the community by offering second chances to those in need.
Customer Love
The episode features glowing testimonials from loyal customers who rave about the food and Ma Harper’s warm hospitality.
“The food is great, but the love is greater,” a patron shares.