At this Los Angeles taqueria, tender, slow-cooked meats are piled into freshly pressed corn tortillas, which Aaron Sanchez said "burst with corn flavor." He and Roger Mooking recommend the "spiciest taco on the menu" -- cochinita pibil -- which customers can order on a spiciness scale of 1 to 10.
Try the "legendary" Diablo Burger made with Kobe beef, pepper Jack, bacon and roasted habanero devil hot sauce for what Aaron Sanchez calls "a whole different level of heat." The tavern also serves grilled cheese sandwiches, flatbread pizzas and a monthly rotation of featured wine and craft beer.
In Old Town San Diego, spacious Cafe Coyote boasts Spanish architecture, an outdoor courtyard with a fountain, traditional music, and authentic Mexican food. As a certified Tequila House, the Cantina at Cafe Coyote knows its drinks, and dishes like Carne Asada and Carnitas are big favorites.
Heat lovers shouldn't miss the Mexican-Japanese fusion at this West Coast sushi bar. On Heat Seekers, Aaron Sanchez and Roger Mooking tasted the habanero-and-Sriracha-spiced Five-Star Roll, which arrives dressed with the signature "Shut Up Sauce" made with serranos, Thai chiles and lemon juice.
On Food Network's Heat Seekers, chefs Aaron Sanchez and Roger Mooking travel to San Diego, CA, to check out All-Pro Linebacker Junior Seau's restaurant, and they face a mean Atomic Ahi Poke that sets their taste buds on fire.
On Food Network's Heat Seekers, Aaron Sanchez and Roger Mooking find fiery Mango Pepper Shrimp at Mama Jamaica's in San Diego, CA, a local cafe serving up spicy island classics.
This neighborhood pub with a nostalgic, '70s vibe is a Seattle favorite for American fare with a twist. Kick up your breakfast with the Bloody Joe: eggs poached in a habanero pepper and bloody Mary mix, served over cheesy grits. Aaron Sanchez calls the dish "not only flavorful but has great spice."
At The Wing Dome, also known as the "home of the burn," you'll find wings that are straight "from the face of the sun." Roger and Aaron tried the 7-Alarm Challenge, attempting to devour seven of the sweat-inducing wings in just seven minutes. Not feeling spicy? Try Thai Sweet Chile or Triple Garlic.
This family-run, vegan Thai restaurant boasts some of the hottest dishes in Seattle. Try the Tom Yum Soup or the famous Drunken Mushroom Noodles, stir-fried with three kinds of mushrooms, garlic and chile. Roger Mooking says the noodles "start off smooth and then hit you with the heat."
The Alligator Cafe promises an authentic Cajun menu. But as Heat Seekers Aaron Sanchez and Roger Mooking learned, they also turn up the heat with their Wicked Crawfish Enchiladas. It's cheesy, but the cocktail of ghost peppers and serrano peppers makes it one mean dish. Get ready to simma down now.
The Hell Burger at Rooster's Roadhouse is so hot you'll need to sign a waiver before chomping down on this slider. Roger Mooking and Aarón Sánchez did, yet even these Heat Seeker pros reached for the ice cream. Luckily, Rooster also offers less-spicy barbecue, like pulled pork nachos.
This family-owned spot serves an unorthodox cheese steak — topped with jalapeno cheddar cheese, grilled onions and Buffalo sauce. "The Heater" will "bring sweat to your brow." On Heat Seekers, owner Denise Campo said that if you're in the mood for "hot and tangy," this sandwich is for you.
Roger Mooking and Aaron Sanchez, of Food Network's Heat Seekers, visit QBBQ & Tequila in Philadelphia, PA, and survive to tell the tale after finishing off a rack of Hellfire Ribs covered in a housemade Hellfire Sauce.
Chef Peter McAndrews blends French, African and Sicilian flavors at this Italian spot, which offers seasonal dishes with fresh seafood and housemade pastas. On Heat Seekers, Aaron Sanchez tried their harissa, a "deep, earthy" North African chile paste that goes into many of the dishes on the menu.
Feeling spicy? Try the chile-spiked oyster shooter, a "kicked-up" combination of oysters, horseradish and black pepper vodka. For dinner, there are plenty of mouthwatering, less spicy options, including lobster rolls, steamed littleneck clams in white wine and garlic, and grilled mahi mahi tacos.