Diners, Drive-Ins and Dives Season 2011 Episode 15 From Kraut to Couscous

From Kraut to Couscous is the fifteenth episode of the 2011 season of Diners, Drive-Ins and Dives. In this episode, host Guy Fieri travels to three different locations across the United States to sample some of the most unique and delicious dishes.

The first stop is in El Paso, Texas at a German restaurant called The Edge of Texas. Here, Fieri tries traditional German dishes like schnitzel and bratwurst while also getting a taste of the restaurant's Tex-Mex fusion with dishes like green chili chicken and ancho lime ranch dressing. The restaurant's owner, Sylvia Casares, shows Fieri how to make her famous sauerkraut and sausage dish.

Next, Fieri heads to Ann Arbor, Michigan to check out a Middle Eastern restaurant called Jerusalem Garden. Here, he tries a variety of classic Middle Eastern dishes like falafel, shawarma, and baba ghanoush. Fieri also gets a lesson in making fresh pita bread from the restaurant's owner, Ali Ramlawi.

Finally, Fieri travels to Portland, Oregon to visit a Cajun restaurant called Tapalaya. Here, he samples dishes like jambalaya, fried alligator, and po' boys. He also tries the restaurant's signature dish, crawfish étouffée, which is made with a unique and delicious tomato-based sauce.

Throughout the episode, Fieri highlights the unique stories and personalities behind each restaurant, as well as the importance of preserving and celebrating local food traditions. From the classic German flavors of The Edge of Texas to the robust Middle Eastern spices at Jerusalem Garden and the spicy Cajun flavors of Tapalaya, From Kraut to Couscous is a celebration of diverse and delicious cuisine from across the United States.