Diners, Drive-Ins and Dives Season 32 Episode 11 Spinning the Globe

Guy Fieri is back for another exciting episode of Diners, Drive-Ins and Dives. On this episode, titled "Spinning the Globe," Guy is exploring some of the most unique and flavorful dishes from all around the world. From spicy Thai curries to savory Italian pastas, he's leaving no stone unturned in his quest to find the best cuisine from every corner of the globe.

The episode kicks off at a vibrant Thai restaurant in Seattle. Guy meets up with the owner, who is originally from Thailand, to learn about the different spices and flavors that make Thai cuisine so delicious. He tries a bowl of piping hot Tom Yum soup, which is packed with lemongrass, galangal, and other aromatic herbs and spices. Next up is a plate of Pad Thai, a staple of Thai cuisine made with stir-fried noodles, bean sprouts, and a sweet and tangy sauce. The dish is topped with shrimp and ground peanuts, and Guy can't get enough of the zesty flavors.

From there, Guy jets off to Italy to visit a cozy neighborhood restaurant that specializes in homemade pasta. He meets the head chef, who has been creating fresh pasta dishes for over 20 years. They whip up a batch of tagliatelle noodles, which are light and fluffy, and then toss them in a rich ragu sauce made with lamb and beef. Guy is blown away by the depth of flavor in the sauce, and he can't resist going back for seconds.

The next stop is a family-run Cuban restaurant in Miami. Guy sits down with the owner, who tells him about the importance of family and community in Cuban culture. They start off with a classic Cuban sandwich, which is loaded with ham, roasted pork, pickles, and mustard. The sandwich is pressed to perfection, giving it a crispy exterior and a warm, gooey interior. Guy can taste the love that went into making it. For the main course, they whip up a plate of ropa vieja, a traditional Cuban dish made with shredded beef, onions, and peppers. The meat is tender and succulent, and the flavors are bold and vibrant.

Guy's final destination is a Moroccan restaurant in Los Angeles. He chats with the owner, who is originally from Casablanca, about the complex and fragrant spices used in Moroccan cuisine. They start with a bowl of harira soup, which is made with lentils, chickpeas, and a blend of spices like cumin and coriander. It's hearty and flavorful, and the perfect appetizer for what's to come. For the main course, they serve up a plate of tagine, a classic Moroccan stew made with chicken, olives, preserved lemons, and a blend of spices. The dish is cooked slowly in a clay pot, giving it a rich and earthy flavor.

As always, Guy is blown away by the passion and talent of the chefs he meets on his travels. From Thailand to Italy to Cuba to Morocco, he's sampled some of the most exciting and diverse cuisine around. Tune in to this episode of Diners, Drive-Ins and Dives to join Guy on his culinary journey around the world.