Globetrottin'

This trip Guy pulls in for a world of taste. In Los Angeles, California, an El Salvadoran place making traditional stuffed tortillas and a pork stew called Adobada. In Reno, Nevada, a Basque joint serving oxtail bourguignon family style. And in Jacksonville, FL, a tapas café doing scratch made Spanish chorizo with honey sautéed pears. (Episode: DV0903H)

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  • Recipe courtesy of Frank Vargas, chef at Louis' Basque Corner in Reno, NV.
    Cook Time:
    2 hr 30 min
  • Recipe courtesy of Marysol Flores, owner of Gloria's Cafe in Los Angeles, California.
    Cook Time:
    1 hr 55 min
  • Recipe courtesy of Chef Howard, Cari Sanchez-Potter (13 Gypsies PR), of 13 Gypsies in Jacksonville, FL.
    Cook Time:
    12 min