Ep 13. Real Deal Roots

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri sets out to explore some real deal roots of America's culinary scene. Fieri travels across the country in search of the most authentic and iconic dishes deeply rooted in tradition, from classic crab cakes in Maryland to spicy tamales in Texas.

The first stop of the episode is a neighborhood diner in Baltimore, Maryland, where Fieri discovers what sets the city's famous crab cakes apart from the rest. He chats with the owner about how the recipe has been passed down through generations in her family and watches as the expert cooks prepare the fresh crabs for the dish. The crab cakes are served up perfectly golden brown and packed with fresh, sweet crab meat, just as the locals have been enjoying for decades.

Next up, Fieri heads to an Italian deli in New York City's Little Italy neighborhood to try some of their classic deli sandwiches. He meets the owner, a third-generation deli man who takes pride in preparing each sandwich with the same care and attention to detail as his grandfather did years ago. Fieri gets to try the deli's signature sandwich, the "Italian Stallion," stacked high with prosciutto, salami, mortadella, provolone, and all the traditional fixings.

From there, Fieri travels to a tiny restaurant in Tucson, Arizona, where he samples some of the best tamales in the country. The restaurant has been around for over 70 years and is known for their homemade masa dough, which is the foundation for their delicious tamales. Fieri watches as the family-run kitchen prepares the tamales from scratch, using only the freshest ingredients and secret family recipes for their fillings. The finished tamales are served up hot with a spicy salsa and are sure to satisfy any craving for authentic Mexican flavor.

The episode takes a turn south as Fieri heads to New Orleans, Louisiana, to dive into some classic Cajun flavors. He visits a Creole restaurant that serves up some of the most authentic gumbo around, made with a roux that's been cooking for over two hours. The chef shows Fieri how they make Andouille sausage in-house and demonstrates how it's used in the restaurant's gumbo, which is served over a bed of fluffy white rice and topped with fresh herbs and spices.

The final stop on the episode is a restaurant in Austin, Texas, that has been serving up classic Texas barbecue for over 80 years. Fieri meets with the owner, who tells the story of how the restaurant got started as a small meat market and eventually grew to become a local favorite for its juicy, slow-cooked brisket and perfectly smoked sausages. Fieri gets to see the pits in action and samples the restaurant's most popular dishes, including their beef ribs and pulled pork.

Throughout the episode, Fieri celebrates the deep roots and traditions that have shaped America's culinary landscape. He meets with passionate cooks and chefs who are committed to keeping these traditions alive and well, serving up dishes that have been enjoyed by generations of Americans. From crab cakes and deli sandwiches to tamales and gumbo, this episode offers a taste of the real deal roots of some of America's most iconic dishes.