On Friday night's Food Network episode of “Diners, Drive-ins and Dives,” Guy Fieri took the Camaro across the country in this episode titled “Real Deal Mexican.”
Guy went to Corona in Queens, N.Y. to Tortilleria Nixtamal where owners Fernando Riuz, a firefighter and his girlfriend Shauna Page never owned a restaurant before. Nonetheless, they make tons of masa which produce their own tortillas and authentic Mexican food to the hungry Mexican community.
In Cleveland, Ohio, Guy went to Momocho where chef and owner Eric Williams makes everything from scratch; every day. With six different guacamoles, ten different taquitos and many more awesome choices, nobody leaves hungry.
In his California hometown of Santa Rosa, Guy and his son Hunter visited their absolute favorite Mexican place, La Texanita. Here owner Alma Mendez whips up the best Mexican fare in the wine country. Guy and his family has been coming there for over five years, and his family visits Mexico quite often. They don’t even have to leave home, just close their eyes and it is Mexico on their palate. Alma made the posole for him, using pigs’ feet and spicy ingredients to make an awesome hominy soup.
In Chicago, Guy visited Cemitas Puebla a cemita is a Mexican sandwich made with avocado, chipotle peppers, Mexican cheese, and a bitter Mexican herb called papalo served on sesame seed bread; the buyer has a choice of meat, which is the only thing that differs. Antonio Anteliz is the chef and owner who swear by his family’s recipes, and even has the bread specially made by a local baker. His father makes a trip to Mexico frequently to keep the authentic Mexican ingredients flowing.
In Salt Lake City, Utah, Guy found the Red Iguana, where the sign reads, the Killer Mexican Food. Guy heard they are making seven different kinds of mole. Lucy Cardenas and her hubby Bill took over the place when her parents retired. Lucy showed Guy how she makes 15 gallons of mole at a time using all fresh ingredients after adding about 18 ingredients, Guy lost count, as more and more items went into the pot. When it was completed, Guy was reeling on his heels as he tasted something, that excited every taste bud he possessed.
In Indianapolis, Guy went to The Tamale Place to savor his favorite Mexican treat where Angela Green and husband Vladimir Ronces and Angela’s mother Leora opened this place after Angela took a trip to Mexico, met and fell in love with Vladimir. They even make dessert tamales with apple and various ingredients that have customers clamoring for more, with their secret, the best masa in Indiana.
In San Diego, Guy hit the El Indio Mexican Restaurant that has been an icon in the town since 1940, when Ralph Pesqueira’s father opened the place. Now he runs it with his daughter Jennifer. Guy was in love with the taquitos until he tried the chili relleno, and then could not decide.
In Northern Arizona, he visited Salsa Brava in Flagstaff, where everything is made by hand. John Conley dropped out of school and opened his own taqueria, and never regretted his decision. Continually voted “Flagstaff's Best Mexican Restaurant” and “Best Salsa” by the Arizona Daily Sun. Guy got his kicks on this place located on Route 66 and fell in love with the chicken stuffed sopapilla.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”