From Pork to Tofu

This trip Guy's pulling in for real deal bar food and some Salvadoran classics. In Sacramento, Calif., a pub where the chef's doing a pork sausage pizza his way -- hold the cheese, hold the sauce. In Washington, DC, a Mexican-Salvadoran joint where the big seller is a Salvadoran papusa -- scratch made dough stuffed with shredded pork and cheese. And in Philadelphia, a neighborhood beer bar serving a vegan club sandwich with deep fried tofu and smoked coconut. (Episode: DV1101H)

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  • Recipe courtesy Jesse Kimball, Executive Chef of Memphis Taproom in Philadelphia, PA.
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    Cook Time:
    3 min
  • Recipe courtesy Billy Zoellin, executive chef of The Golden Bear in Sacramento, CA.
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    Cook Time:
    37 min
  • Recipe courtesy Catalina Canales, owner of Tortilla Cafe in Washington D.C.
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