（双语文本） 1号公路沿线的四种美食

This week, we introduce you to some of the meals we shared along the Mother Road. Chicago, the eastern starting point of Route 66, is home to deep dish pizza. Chicago deep dish is very different from pizzas in other American cities. And it could just be the richest, cheesiest and most satisfying pizza around. It starts with a round cooking pan, between 5 and 8 centimeters deep. Then comes the pizza dough. The dough is usually made of wheat flour and some butter or oil. That helps make a thicker and sweeter crust. For Chicago deep dish, the dough is spread up and around the side of the pan. Next, the pizza maker fills up that bowl of dough. First comes the cheese, and plenty of it. Then, any meat or vegetables go on top of the cheese. The final step is tomato sauce. Unlike most pizzas, the sauce goes on top of Chicago deep dish.
Deep dish pizza takes much longer to bake than flat pizza. But it is worth the wait. Springfield, Illinois, is known as the home of Abraham Lincoln. But it is also known as the home one very hearty meal: the horseshoe. Many decades ago, local railroad workers in Springfield would go to small diners to eat late at night. The cooks gave them a mix of everything that was left in the kitchen. That included ingredients like bread, meat, potatoes and cheese. A horseshoe starts with a big, thick piece of bread called Texas toast. A piece of meat is on top of the bread. Diners today can choose between beef, pork, chicken, and even fried fish. On top of the meat is a very large pile of French fries. And on top of the fries? A lot of cheesy sauce. A real horseshoe is a piece of iron attached to the bottom of a horse's hoof.
At D'arcy's Pub in Springfield, our server told us just how the meal got its name. She said the French fries represent the nails in a horseshoe, and the thick piece of bread represents the horse's hoof. Cafes and restaurants in Springfield and other cities serve horseshoes all day long -- for breakfast, lunch and dinner. Whatever time of day you eat it, a horseshoe will probably keep you full for many, many hours. Santa Fe, New Mexico, is home to many cultures. And that diversity is reflected in its food, a mix of Mexican, Spanish, and Pueblo Native American cuisine. In most cafes around town, you'll find mole on the menu. Mole is a sauce used in many New Mexican dishes. There are many different kinds of mole. But in this part of the world, the most famous is mole poblano. One of the best places to try it is at the friendly Plaza Café. It is the city's oldest restaurant, and right next to Santa Fe's main square.

In the main square, we talked to an unofficial expert on mole. Rick Maguire was visiting from Tempe, Arizona. He is a big fan of mole. "Mole is a mixture of chocolate and about 20 to 27 different spices that they put together. And it's got some chili in it. Some mole can be a little spicier, depending on how much of the chili part they put in there." The thick, brown sauce is not sweet. The chocolate gives it a sort of smoky flavor. Mole is usually used in chicken and pork dishes. Rick Maguire says it was once only eaten by Mexico's elite. "Chocolate was invented in this part of the world -- that is where the cocoa plant is from. And chocolate was actually considered for the high end -- you know, the priests and things like that." With its rich flavor, it is easy to understand why mole was once the food of priests.
Irv's Burgers has served Route 66 travelers -- and Hollywood locals -- since 1950. Actually, it was not always Irv's. It first opened in 1950 as Queenies Burgers. Then it changed to Joe's Burgers. It became Irv's Burgers in the early 1970s, when Irv Gendis bought the business. The original Irv owned it until 2000. That year, a Korean-American family bought Irv's Burgers. The Hongs -- Sonia, Sean and Momma Hong -- have served up simple, fresh burgers and fries on paper plates for 15 years. They write personal messages on the plates for each customer. And the Hongs know many customers by name. The Hongs have had to fight to keep the burger stand open. And devoted Hollywood locals have helped them in the fight to keep this Route 66 gem in business.
Irv's did close briefly, but it re-opened in a new location in 2014. They have settled in just fine. The phone at Irv's rings non-stop, with customers calling ahead to place their orders. During lunchtime, the line spills out of the tiny restaurant. The menu at Irv's is not very long, but the taste and quality of the food brings people back again and again. I'm Ashley Thompson. And I'm Caty Weaver.

《66号公路沿线的四种美食》。本周，我们将向您介绍一些66号公路沿线共享的美食。芝加哥是66号公路的东起点，那里是深盘披萨的发源地。芝加哥深盘与美国其他城市的披萨大不相同，它食材最丰盛、奶酪最多，吃后最让人感到满意。先找一个五到八厘米深的圆锅，然后制作披萨面团。面团通常是用小麦粉，和一些黄油或油做成的，这可以让外层更厚、更甜。对于芝加哥深盘披萨，面团是沿平底锅边上摊开的。下一步，披萨机把那碗面填满。先是奶酪，要放很多。然后，在奶酪上面放肉或蔬菜。最后放番茄酱。与大多数比萨饼不同的是，酱汁要放在芝加哥深盘披萨的顶部上。

深盘披萨的烤制时间比扁披萨久得多，但它值得等待。伊利诺伊州的斯普林菲尔德是亚伯拉罕·林肯的故乡。但它也是一种丰盛的家常菜的发源地：马蹄铁。几十年前，斯普林菲尔德的当地铁路工人会在深夜到小餐馆吃饭。厨师们把厨房里剩下的饭菜混合在一起，包括面包、肉、土豆和奶酪等食材。制作马蹄铁从一块又大又厚的德克萨斯吐司面包开始，面包上面放一块肉。食客现在可以选择放牛肉、猪肉、鸡肉，甚至炸鱼。肉上面放一大堆炸薯条。薯条上放什么呢？放很多奶酪酱。真正的马蹄铁是附在马蹄底部的一块铁。

在斯普林菲尔德的达西酒吧，服务员告诉我们这道菜名字的由来。她说，炸薯条代表马蹄铁上的钉子，而厚面包代表马蹄。斯普林菲尔德和其他城市的咖啡馆和餐馆全天供应马蹄铁——早餐、午餐和晚餐都有。无论你什么时候来吃，一份马蹄铁都可能让你吃很久。新墨西哥州的圣达菲是许多文化的发源地，其多样性体现在食物上，其中混合墨西哥、西班牙和普韦布洛印第安人的菜肴。在城里的大多数咖啡馆里，菜单上都有莫耳，这是许多新墨西哥州菜肴中使用的调味汁。有许多不同种类的莫耳。但在这里，最著名的莫过于波布拉诺莫耳了。要想尝尝，最好的一个去处是广场咖啡厅。这是这座城市最古老的餐厅，就在圣达菲主广场旁边。

在主广场，我们和一位非官方的莫耳专家交谈。瑞克·马奎尔是从亚利桑那州坦佩来的，他是莫耳的忠实粉丝。“莫耳由巧克力和大约20到27种不同的香料混合制成，里面也有些辣椒。有些莫耳可能会更辣一点，这取决于它们里面放了多少辣椒。”浓稠的褐色酱汁并不甜，巧克力给了它一种烟熏味，莫耳通常用于鸡肉和猪肉菜肴中。瑞克·马奎尔说，以前都是墨西哥的精英阶层吃这道菜。“巧克力是在这个地方发明出来的——这里是可可树的产地。过去，人们把巧克力看作是高端产品，牧师等人才能吃。”莫耳味道浓郁，很容易明白为什么莫耳曾是牧师的食物。

自1950年以来，诺威克汉堡餐馆就一直为66号公路的游客，以及好莱坞当地人提供餐食。事实上，它并不是一直叫诺威克汉堡。它于1950年开业，那时叫皇后汉堡。后来更名为乔汉堡。在20世纪70年代早期，当诺威克·甘迪斯买下这个餐馆时，则更名为诺威克汉堡。最初的诺威克对其的持有权一直持续到2000年。那一年，一名韩裔美国人家庭购买了诺威克汉堡。洪氏家族的索尼娅、肖恩和洪妈妈15年来一直用纸餐盘为顾客提供简单、新鲜的汉堡和薯条。他们为每位顾客在餐盘上写下私人化的信息。洪家认识很多顾客的名字。洪氏家族不得不奋力维持，使汉堡店经营下去。忠诚的好莱坞当地人，帮助他们将这条66号公路上的美食留存下来。

诺威克曾经短暂停业过，但它在2014年于一个新的地方重新营业，他们把生意安顿得很好。诺威克的电话响个不停，顾客们提前打电话来下订单。午饭时间，排队的人从小餐馆里涌出来。诺威克餐厅的菜单不是很长，但是美味的菜肴和优质的食物让人们一次次地造访。阿什利·汤普森和凯蒂·韦弗报道。