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Showing 771 - 780 of 846 results for mexican food
The Bay State
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy Fieri's parking the Camaro in Beantown for an all-Boston smorgasbord. Just outside the city in Allston, Mass., two restaurants sharing one kitchen cooking up totally different menus; Mexican street food on one side and gastropub standouts, like killer gravlax and dynamite chicken sausage, on the other. Then in South Boston, the authentic Polish restaurant dishing out righteous pierogi and an old-country fried pork favorite, where he's joined by Anthony Shriver, founder of Best Buddies International, and former NFL player Dan Koppen.
Real Deal Mexican
Episode
| From:
Diners, Drive-Ins and Dives
Some of the tastiest stops on Guy Fieri's DDD road trip have been at Mexican joints, where generations-old family recipes and totally fresh ingredients combine to create incredible food. Coast to coast, from Chicago to Salt Lake City to San Diego, new twists on old classics are keeping tradition alive. From the chicken stuffed sopapilla at Salsa Brava to the pozole at La Texanita and the outta bounds smoked trout at Momocho, this one-hour special is stuffed to the brim with south of the border stunners.
Bring on the Street Food
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.
No Utensils Day
Episode
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Flavortown Food Fight
It's an "un-fork-gettable" day in Flavortown as Guy Fieri challenges the chefs to make only handheld food. The returning champ is back to increase their $16,500 winnings, facing James Beard nominee and Mexican cuisine master Maria Mazon and fine-dining chef Brad Miller. Judges Adam Sobel and Tiffani Faison must choose which chef adapted best to the unexpected twists and unknown restaurants of Guy's culinary wonderland. Only one chef will return next week with a potential $20,000, while the other two will say "knife" to know you!
South of the Border Snapper
Episode
| From:
Guy's Big Bite
In honor of family vacation memories, Guy Fieri is cooking up some Mexican food, starting off with his Stuffed Snapper Veracruz. Beautiful pink snapper stuffed with a savory mixture of onions, tomatoes, chilies, capers, olives and oregano. Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer ... what more could you want? How about a salad? Guy's making a Red Quinoa and Citrus Salad, packed with orange segments, jicama, red onion and toasted almonds in a cilantro-lime dressing.
Mumbo Jumbo
Episode
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Restaurant: Impossible
Julio purchased the San Francisco Mexican restaurant Estrada's six years ago and it has been anything but a fiesta. Already on the verge of closing once before, Julio and his girlfriend, Bernadette, are in over $400,000 worth of debt and seriously need Chef Robert Irvine's help. Robert quickly realizes that flavorless food and a lack of passion from the owners are at the center of Estrada's problems. Robert has two days to make Julio and Bernadette see that change is good and passion is necessary to keeping this 96-year-old restaurant alive.
Brain Freeze
Episode
| From:
Kid in a Candy Store
Adam Gertler is tracking down the coolest frozen confections in the country. Find out how the people of New Orleans beat the heat with Snowballs - colorful shaved ice in wild flavors like Bananas Foster and strawberry cheesecake. Discover a gelato shop in Chapel Hill, North Carolina, with a full bar that shakes and stirs gelato martinis. In Nashville, Tennessee, two sisters make Mexican ice pops in flavors you won't find in the frozen food aisle. And visit the Dippin' Dots factory in Paducah, Kentucky, where they make billions of their famous ice cream beads with the help of liquid nitrogen.
Tasty Taverns
Episode
| From:
Food Paradise
Grab a seat at the bar and enjoy a pint at these tasty taverns! A French-trained chef is slinging quality Mexican fare in NOLA and a tavern in Chicago is serving up big beer and bold burgers. Next, the beer flows freely in Tacoma, Washington's, oldest microbrewery and a spot in Sherman Oaks, California, pairs brunch indulgences with their signature cocktails. Then, burgers get smothered and shakes get spiked in a New York tavern and nonstop partying doesn't stop a Daytona Beach, Florida, tavern from serving fun, creative food. Finally, a Boston tavern brings international flavors to its offerings and a Boulder, Colorado, pizza joint reveals their secret for what makes a great tavern truly great!
