Diners, Drive-Ins and Dives Season 2017 Episode 20 Mex to the Max

In the twentieth episode of Diners, Drive-Ins and Dives' 2017 season, titled "Mex to the Max," host Guy Fieri takes viewers on a culinary journey to explore Mexican cuisine in some of the best diners, drive-ins, and dives across the United States.

The episode starts with a visit to Santa Fe, New Mexico, where Guy visits a restaurant that he claims to be one of the best Mexican joints he has ever visited. The restaurant, which has been serving traditional Mexican dishes for over two decades, is known for its green chile sauce that is so famous that it is even sold in jars across the country. Guy samples some of the restaurant's signature dishes, including crispy shrimp tacos, upside-down tamale pie, and chile rellenos, and is impressed by the depth of flavors and the use of fresh and local ingredients in each dish.

Next up, Guy heads to Tucson, Arizona, where he visits a family-run restaurant that serves Sonoran-style Mexican cuisine. The restaurant, which has been around for over 70 years, is famous for its carne asada, which is cooked over an open flame and served with beans, rice, and house-made tortillas. Guy tries the carne asada and admits that it is one of the best versions he has ever tasted. He also samples the restaurant's signature dish, a Sonoran hot dog that is topped with beans, bacon, cheese, and jalapenos, and served inside a bolillo roll.

The episode's third stop takes Guy to the Pacific Northwest, where he visits a Mexican food truck that has gained a cult following for its inventive and delicious tacos. The chef and owner of the truck, who grew up in Mexico and learned to cook from his grandmother, creates unique flavor combinations using both traditional Mexican ingredients and Pacific Northwest flavors. Guy tries several of the truck's tacos, including a smoked salmon and avocado taco, a chorizo and fig taco, and a pork belly and quail egg taco, and is amazed by the creativity and the bold flavors in each one.

The next stop on Guy's Mexican culinary adventure is in Miami, where he visits a family-run restaurant that has been serving traditional Yucatan-style Mexican food for over 20 years. The restaurant's signature dish is cochinita pibil, a slow-roasted pork dish that is traditionally cooked underground in banana leaves. Guy tries the cochinita pibil and is blown away by the tenderness of the meat and the depth of flavor in the marinade. He also tries the restaurant's signature margarita, which is made from scratch using fresh lime juice and agave nectar.

The final stop on Guy's Mex to the Max journey takes him to Austin, Texas, where he visits a Mexican restaurant that serves some of the city's best breakfast tacos. The restaurant, which is only open for breakfast and lunch, offers a variety of tacos filled with everything from scrambled eggs and chorizo to barbacoa and carnitas. Guy tries several of the tacos, including a migas taco that is filled with scrambled eggs, tortilla chips, cheese, and salsa, and a chile relleno taco that is filled with a deep-fried poblano pepper and topped with avocado and crema.

Overall, the "Mex to the Max" episode of Diners, Drive-Ins and Dives takes viewers on a delicious journey through some of the best Mexican food in the United States. From traditional dishes to inventive flavor combinations, each stop on the journey offers something unique and tantalizing for Mexican food lovers.