Diners, Drive-Ins and Dives Season 2008 Episode 26 Big Flavor

In the 26th episode of the 2008 season of Diners, Drive-Ins, and Dives, host Guy Fieri explores some of America's best restaurants that bring big flavor to their dishes. Fieri travels to San Diego to visit Phil's BBQ, a local favorite that has been serving up succulent barbeque since 1998. He tries the signature Baby Back Ribs and the famous El Toro sandwich, filled with pulled pork, onion rings, and coleslaw.

Next, Fieri heads to New Orleans to visit Parasol's Bar & Restaurant, a family-owned pub serving traditional po'boy sandwiches since 1952. Fieri tries the Roast Beef and Shrimp po'boys, which are both piled high with juicy, flavorful meat and seafood.

In the third segment, Fieri visits Bizzarro Italian Cafe in Seattle, Washington. This cozy, eclectic eatery prides itself on serving rustic and authentic Italian dishes with a twist. Fieri tries the Ox Tail Ragu and the Smoked Mussel Carbonara, which both feature unexpected ingredients and bold flavors.

Finally, Fieri travels to New Mexico to visit The Shed, a restaurant famous for its rich and flavorful red and green chile sauces. He tastes the restaurant's flagship Green Chile Chicken Enchiladas and the Carne Adovada, a dish made with marinated pork cooked in red chile sauce.

Throughout the episode, Fieri speaks with the chefs and owners of each restaurant to learn about their culinary inspirations and techniques. He also highlights the unique history and atmosphere of each eatery, showcasing the importance of family, community, and tradition in the world of food.

Overall, "Big Flavor" is a mouth-watering episode that celebrates the diverse and delicious flavors of America's best diners, drive-ins, and dives.