tacos | Food Network

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San Antonio, Texas

Episode | From: Man v. Food

Casey Webb's tasty travels take him to San Antonio, Texas. His first stop is San Antonio's oldest restaurant -- a German deli -- for the Wienerschnitzel. Then he tries a San Antonio staple, the Puffy Taco, before gearing up for the 3-pound Cinnamon Roll Challenge and proof that everything is bigger in Texas.

Nashville

Episode | From: Grubsessed

Celebrity foodie Jonathan Sadowski follows a popular chef's tweets to get a taste of classic Nashville at Martin's BBQ, where he tries the whole hog-style pulled pork and tender ribs. Then he heads to Hattie B's, where the hot chicken turns everyone from supermodels to sports figures to locals into fanatics. For a taste of the New South, Jonathan follows a comedian foodie's feed to Husk for a burger and Josephine's for cheddar bacon dip and scrapple, which are huge hits with Nashville's music stars. Jonathan is happily surprised by the most-tweeted authentic Mexican chicken stew and tacos at Mas Tacos, and a stop downtown for some Honky Tonk music and a fried bologna sandwich turns into a can't-miss Nashville tradition.

Pacific Rim/Sam Choy

Episode | From: Emeril Live

Emeril and his good buddy Chef Sam Choy take you on a culinary tour of the Pacific RIm for some Polynesian favorites. Spicy Tuna Poke Sandwich, Tempura-Fried Fish Tacos, Backyard Style Barbecued Ribs, Spicy Pork Stir Fry, Nineties Style Potato Salad, Coconut MacNut Shrimp, Red Curry Braised Shrimp with Fresh Rice Noodles.

Britain to Baja

Episode | From: Quick Fix Meals with Robin Miller

Robin is globe-trotting for dinner this week. She'll start things off with a Quick Fix take on a British Isles classic, Fish n Chips. She'll use tender hunks of leftover fish in her Baja-Inspired Fish tacos. For a third easy weeknight meal, a mixed vegetable quiche served with a beautifully simple salad.

Albuquerque

Episode | From: Bizarre Foods: Delicious Destinations

Albuquerque is a delicious desert hotspot that's rich in Native American and Spanish traditions and the local cuisine reflects a unique mash-up of cultures. From stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on Indian fry bread, locals in this state say, if there's no chile in the house, there's no food!

Sum Sum Summertime

Episode | From: Daphne Dishes

Inspired by a recent charity event on the beach, Daphne Brogdon turns her backyard into a beach oasis for a fun summertime party. For the menu, she's grilling up Chorizo Sliders with a Spicy Avocado Spread, Chula Vista Fish Tacos with Carlsbad Cream and the perfect soup for a summer day, Cool as a Cucumber Soup Shooters.

Tucson, Arizona

Episode | From: Man v. Food

Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie piled high with pulled pork, avocado hollandaise and more. Then he takes on a bacon-wrapped hot dog taco with all the fixings before he finally tackles the "rib-diculous" challenge of two full racks of ribs.

Taqueria Mexican

Episode | From: Ask Aida

Look no further, Aida has the best taco, quesadilla and Mexican breakfast. On today’s show, Aida shares her favorite taqueria Mexican dishes which you can do right at home.

Emeril's After School Special

Episode | From: Emeril Live

There's a special school in Harlem that is near and dear to Emeril's heart -- The Children's Storefront School. Emeril returns to the cafeteria he designed for them to make one very kicked up lunch for the entire school! And as a special treat, he invites them back to the studio for a full pizza, taco and ice cream sundae bar!

Mexico

Episode | From: Extreme Cuisine with Jeff Corwin

Jeff Corwin makes his way through Mexico on an extraordinary culinary adventure taking a gritty look at pre-Latin dishes that have survived for hundreds of years. In the mountainous region of Oaxaca, the country’s culinary center, Jeff joins a Zapotec chef to cook up a wasp nest and enjoy some “chapulines” (grasshoppers) as well as “tacos de cabeza” (head tacos), a Mexican staple that include cow cheek, nose, eyeballs, and brains. In Hidalgo, Jeff and Mixteca farmers harvest “escamole” (ant larvae) from the base of the enormous Maguey plant. With thousands of angry ants attacking and biting, Jeff satisfies a dream to eat escamole in the wild. And when he combines escamole with “Huet la Coche” (corn fungus), Jeff scores the ultimate Mexican meal, ant bites and all.