This trip, Guy Fieri's hittin' up some joints that are authentic to the bone. In Santa Fe, N.M., a farm-raised Chimayan owner is turnin' out traditional dishes like blue corn enchiladas with red chile sauce and chile en nogada. Then in Portland, Ore., a noodle house is cranking out mom's recipes for all kinds of Chinese dishes, and in Albuquerque, N.M., an Italian joint with a native Frenchman at the helm is serving up fresh pastas like beef cheek manicotti and squid ink black pasta with calamari.
Follow the rainbow to your favorite colorful creations! Unwrapped travels to Post Foods to see how they get seven colors into their Fruity Pebbles cereal. Next, watch how Terra Chips turns vegetables into a crunchy, chromatic snack. Then, discover the shocking secrets of how Mountain Dew turns blue, and, ever seen carrots that are red or purple? Check out how carrots can grow beyond their ordinary orange. Later, see how the Willy Wonka Candy Factory shrinks your favorite fruits into their tiny Runts candies, and cool off with over 20 fruit flavors of Slush Puppies.
Guy Fieri's going meta with the menu. Hunter Fieri pleases pops with Mezquila Palomas before plating up Prosciutto and Mozzarella Neapolitan Pizza and some Charred Cauliflower with Chimichurri. Chef Tiffani Faison goes old school with Steak Haché with Onion and Blue Cheese and teases us with Tater Nuggets. Chef Joe Sasto impresses with his Yuzu Pepper Chicken Wings, Red Cabbage Fennel Slaw and Calabrian Sweet and Sour Lamb Chops. Chef Justin Sutherland captivates with Caramelized Crusted Potatoes with French Onion Dip, Cacio e Pepe Popcorn and Peanut Butter Banana Pudding.