Diners, Drive-Ins and Dives Season 0 Episode 19 Legends of Texas

In season 0, episode 19 of Diners, Drive-Ins and Dives, host Guy Fieri travels to the Lone Star State to explore the rich and diverse food culture of Texas. This episode, titled "Legends of Texas," takes viewers on a culinary journey through some of the most iconic and beloved eateries in the state.

Guy kicks things off at Louie Mueller Barbecue in Taylor, Texas, where he meets pitmaster Wayne Mueller and learns about the art of slow-smoking beef brisket. He samples some of the restaurant's famous Texas-style barbecue, including juicy ribs and tender chopped beef sandwiches, and chats with locals who rave about the place's down-home atmosphere and finger-lickin' food.

Next, Guy heads to San Antonio to visit Mi Tierra Café y Panadería, a family-owned restaurant that's been serving up authentic Tex-Mex fare for more than 75 years. He chats with the restaurant's owner, who shares the story behind the colorful décor and festive atmosphere, and samples some of the restaurant's signature dishes, like crispy chile rellenos and sizzling fajitas.

In Austin, Guy stops by Franklin Barbecue, a world-renowned BBQ joint that's known for its hours-long lines and melt-in-your-mouth brisket. He chats with owner Aaron Franklin, who shares his secrets for creating the perfect smoke ring and seasoning blend, and tries some of the restaurant's famous pulled pork and beef ribs.

Guy also explores the vibrant food scene in Houston, where he visits Gatlin's BBQ to sample some of the city's best barbecue. He meets owner Greg Gatlin, who demonstrates the proper way to carve a brisket, and tries some of the restaurant's award-winning ribs and sausage links.

Finally, Guy heads to Lockhart, Texas, the self-proclaimed "Barbecue Capital of Texas," to visit Kreuz Market, a rustic BBQ joint that's been serving up mouth-watering smoked meats since 1900. He chats with pitmaster Roy Perez, who shows him how to smoke a brisket "central Texas style," and tries some of the restaurant's famous beef shoulder clod and sausage rings.

Throughout the episode, Guy waxes poetic about the rich history and culinary traditions of Texas, and marvels at the passion and dedication of the chefs and pitmasters he meets. Whether he's chowing down on tender brisket or savoring a spicy salsa, Guy's enthusiasm for Texas cuisine is contagious, and viewers are sure to be left with a newfound appreciation for this iconic food culture.