Diners, Drive-Ins and Dives Season 2013 Episode 33 South of the Border

In season 2013 episode 33 of Diners, Drive-Ins, and Dives, the host, Guy Fieri, heads south of the border to explore the vibrant and diverse cuisine of Mexico. He starts his journey in Tucson, Arizona, where he visits a small family-owned joint called Tumerico. The restaurant offers an entirely plant-based menu, and the owner, Wendy Garcia, prepares everything from scratch using fresh and locally sourced produce. Guy tries their vegan relleno, a dish made of a stuffed poblano pepper, and their famous blue corn posole. He is impressed by the unique flavors and textures of the dishes and even learns how to make a vegan cheesecake from scratch.

Next, Guy travels to the outskirts of Phoenix to visit Cocina Madrigal, a charming Mexican bistro run by a husband-and-wife team. The restaurant serves traditional Mexican dishes, but with a modern twist. Guy tries their beef tongue tacos, made with slow-cooked beef tongue, and their roasted beet salad, featuring beets and goat cheese. He is blown away by the flavors and the attention to detail in every dish. The owners even teach him how to make their signature margarita, which uses fresh-squeezed lime juice and a secret ingredient.

In Albuquerque, New Mexico, Guy heads to Mary and Tito's Cafe, a local favorite that has been around for over 50 years. The restaurant is famous for its red and green Chile, and Guy tries both in their signature dish, the carne adovada. The dish features slow-cooked pork that has been marinated in red chile, garlic, and other spices and then served with beans and rice. Guy also samples their chicken enchiladas and their homemade sopapillas, a puffy fried pastry traditionally eaten with honey.

Continuing his journey, Guy makes his way to El Paso, Texas, where he visits L & J Cafe, a local institution that has been around since 1927. The restaurant is known for its chili con carne, which is made with a secret blend of spices that have been passed down through generations. Guy tries their chili con queso, a cheesy dip that is also made with the famous chili, and their chicken fajitas. He also gets a glimpse into the restaurant's history and legacy, as he talks with the owner, Leo Duran.

Finally, Guy travels to Dallas, Texas, to visit El Come Taco, a small taqueria that has gained a cult following among locals. The restaurant serves street-style tacos, and everything is made from scratch, including the tortillas. Guy tries their popular al pastor tacos, made with marinated pork and grilled pineapple, and their barbacoa tacos, which feature slow-cooked beef. He is impressed by the simplicity and authenticity of the dishes and learns about the owner's journey from Mexico to the United States and how he brought his family recipes with him.

Throughout the episode, Guy explores the different regions and flavors of Mexican cuisine and celebrates the diversity and vibrancy of the culture. He meets passionate and talented chefs and learns about their stories and traditions. The episode is a tribute to the rich and colorful world of Mexican cuisine and a reminder of the powerful role that food plays in bringing people together.