Ep 18. Pizza, Pork and Peru

In the 18th episode of season 28 of Diners, Drive-Ins and Dives, host Guy Fieri embarks on another culinary adventure across America to explore some of the best pizza, pork, and Peruvian dishes the country has to offer.

The episode kicks off in Long Beach, California, where Fieri visits a pizza joint that specializes in wood-fired, Neapolitan-style pies. He watches as the chefs carefully craft each pizza with fresh ingredients, including locally-sourced tomatoes and mozzarella cheese made in-house. Fieri samples a classic Margherita pizza and a unique creation topped with roasted butternut squash, kale, and goat cheese.

Next, Fieri heads to Salt Lake City, Utah, to check out a popular restaurant known for its pork dishes. He meets the chef, who takes him on a tour of the kitchen and explains how they source their meat from local farms. Fieri gets to taste a pork chop served with a bacon-braised cabbage and a side of cheesy grits.

Continuing on his journey, Fieri travels to Philadelphia, Pennsylvania to explore the city's vibrant Peruvian food scene. He visits a family-owned restaurant that serves up traditional dishes like ceviche, lomo saltado, and arroz con pollo. Fieri chats with the owners and learns about the history and culture behind Peruvian cuisine while savoring every bite of the dishes.

Lastly, Fieri makes his way to Seattle, Washington, where he visits a diner that combines both American and Peruvian flavors in its menu. He meets the chef, who shares the story behind the restaurant's success and how it became a local favorite. Fieri tries their signature dish, which is a fried chicken sandwich topped with a Peruvian slaw and a spicy sauce.

Throughout the episode, Fieri showcases the diversity of American cuisine and the stories behind these unique restaurants. From a classic pizza joint to a contemporary diner, viewers get an inside look at the passion, skills, and creativity of the chefs who create these delicious dishes.