When Guy Fieri Found His Garlic Chicken Rival in a 1901 Bakersfield Landmark
“I have restaurants called Johnny Garlics. I have one in Bakersfield. But if I was going to ever make fried garlic chicken, that would be the example.”
That’s high praise from a guy who literally built a restaurant empire around garlic. When Guy Fieri rolled into the Pyrenees Cafe on the east side of Bakersfield, California, right by the Southern Pacific Railroad, he discovered something special—a place that’s been serving Basque cuisine since 1935, in a building that dates back to 1901.
The Basque Story Behind the Dish
French-born chef Gilbert Hernandez broke down the history for Guy. Basque people were brought to the United States as sheep herders—”the best sheep herders, the best sheep burgers,” as he put it. These were poor mountain people who had nothing, so they became creative, using every part of the animal. You can still get pickled tongue at Pyrenees, along with whatever the specials are for the day.
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When Julie and Rod Crawford took over in 2014, they knew better than to mess with tradition. As they explained to Guy, people in Bakersfield understand that this food takes time. It’s the rest of the world that needs convincing.
How Chef Gilbert Makes the Garlic Fried Chicken
This isn’t Southern fried chicken by any stretch. Chef Gilbert started by breaking down whole chickens with confident knife work—Guy noted it was “a no lookie” cut, straight through the joint without hesitation.
The seasoning is straightforward but bold: salt, black pepper, garlic powder, chicken base, and plenty of fresh garlic with a little olive oil. The chicken marinates for at least two hours before getting dipped in milk and then dredged in seasoned flour—just black pepper and salt.
Here’s where it gets interesting: there’s no deep fryer involved. “This is the Basque way of doing it,” Gilbert explained, “because nobody in these mountains had” one. The chicken cooks slowly in a pan for 15 to 20 minutes, similar to how home cooks might approach dishes like TWENTY-FIVE Ingredient Meatloaf—with patience and old-world technique rather than restaurant shortcuts.
The garlic sauce that tops it all? Fresh garlic with olive oil, a little butter, and parsley. Simple and devastating.
The Verdict from Flavortown
Guy’s reaction said it all: “The garlic on the outside is very strong, but the garlic and the flavor inside the chicken is what is really nice. It’s tender, it’s juicy, lots of flavor. The crust on the chicken is great.”
He served up one warning though: “You probably don’t want to have your first date after you eat it.”
The dish comes with green beans and French fries—no fuss, just solid Basque-style comfort food. Like other regional gems featured on Triple D, such as the Lao Fried Rice Ball in California 🇱🇦, Pyrenees Cafe represents a culinary tradition that’s rooted in immigrant communities making the most of humble ingredients.
Guy summed up the whole experience perfectly: “Basque food is peasant food—cuts of meat nobody wanted, and you had to figure out a way to make those meats flavorful and tasteful. If I lived in this town, this would be a place that I would visit at least once a week. It feels like I’m in an old Basque restaurant because I am, and the food matches.”
Looking for Pyrenees Cafe or other Triple D spots near you? Check out our restaurant directory to plan your next Flavortown road trip.