8 Best Mexican Dishes from Diners, Drive-Ins and Dives

Browse Guy Fieri's favorite Mexican creations from Diners, Drive-Ins and Dives.

Stuffed Sopaipilla — Salsa Brava (Flagstaff, AZ)

A homemade cilantro cream sauce cools off the classic deep-fried dish, while all of the fixings ensure that everyone is a fan of the Arizona joint after a few bites.

More About: Salsa Brava

Al Pastor — Tortilleria Nixtamal (Queens, NY)

Making your own masa — the corn mixture used for tortillas and tamales — isn't an easy feat. On top of that, this dish is made with pork that is slow-roasted with half of a pineapple on top.

More About: Tortilleria Nixtamal

Machaca — Momocho (Cleveland)

Aiming to introduce new foods and flavors into the city of Cleveland, Momocho does what they call "Mod Mex." The Machaca is slow-roasted for three hours and goes best with their homemade guacamole. 

More About: Momocho

Cemitas Milanesa — Cemitas Puebla (Chicago)

Cemitas here are made with everything from pork chops to cow foot. The Milanesa version includes avocado, chipotle pepper, Mexican cheese and herbs over breaded pork.

More About: Cemitas Puebla

Chile Rellenos — El Indio (San Diego)

It's no surprise hearing guests say "It's the best Mexican in town," after you take a look at the El Indio platter including homemade beans, salsa, guacamole and soft corn tortillas.

More About: El Indio Mexican Restaurant and Catering

Tacos Don Ramon — Red Iguana (Salt Lake City)

Seven different kinds of homemade mole come out of this Salt Lake City favorite, which serves Tacos Don Ramon on fried tortillas dipped in chorizo juice.

More About: Red Iguana

Posole — La Texanita (Santa Rosa, CA)

One of Guy's family favorites, the Posole is an original recipe that's been passed down for generations in the chef's family. Their time-tested soup includes hominy, onions and cabbage.

More About: La Texanita

Beef and Red Sauce Tamale — The Tamale Place (Indianapolis)

Over 3,000 tamales a week come out of The Tamale Place, including the classic Beef and Red Sauce version. Staying true to his roots, the chef makes fresh masa for the tamales daily.

More About: The Tamale Place

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