Ep 10. From Spicy To Icy

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a journey from Spicy to Icy, exploring the bold flavors of restaurants that serve both fiery and refreshing dishes.

The first stop on the tour is a Southeast Asian-inspired eatery in New Orleans called Maypop. Fieri meets with chef Michael Gulotta, who prepares a spicy pork belly dish with pickled watermelon and herb salad. Next, they try the beef cheek curry, which features a blend of curry flavors and a kick of heat that's tempered by the sweetness of the coconut milk.

At the next restaurant, Fieri heads to Los Angeles to try some spicy seafood at Coni Seafood. Chef Sergio Penuelas serves up a spicy shrimp dish with garlic and chilies. They also try the camarones aguachile, a dish made with raw shrimp marinated in citrus juices and chilies.

The tour continues in Phoenix, Arizona, where Fieri visits a restaurant called The Gladly. There, he meets with chef Bernie Kantak, who shows him how to make a spicy Korean fried chicken dish. This dish features juicy pieces of chicken coated with a spicy glaze that packs plenty of heat.

The next stop takes viewers to Denver, Colorado, where Fieri visits Comal Heritage Food Incubator. This non-profit restaurant aims to support local immigrant communities by providing them with a space to showcase their culinary skills. Fieri tries the fiery chiles en nogada, a dish made with roasted poblano peppers filled with beef picadillo and topped with a walnut cream sauce and pomegranate seeds.

Finally, the tour wraps up in Honolulu, Hawaii, where Fieri visits a dessert truck called Waiola Shave Ice. There, he tries their signature creation, a sweet, refreshing shaved ice topped with an array of tropical fruit syrups.

Throughout the episode, viewers are treated to a variety of flavors and cooking styles that showcase the diversity of cuisines found throughout the United States. Whether it's spicy or sweet, hot or cold, these dishes are sure to leave viewers' taste buds wanting more.