Guy Fieri is grabbing global grub. In Houston, there's a Jamaican joint knocking it out of the park with their oxtail and curry goat. Plus, Guy checks out a Lebanese stop serving up mom's specialties like kibbie balls and kabobs. Then, in Cancun, Mexico, he stops at a 24-hour hot spot cranking out the bomb burritos.moreless
Guy Fieri digs into flavors spanning the Americas. In Charlotte, a brewery serving a bacon jam burger and a duck confit flatbread. In Cancun, Mexico, a lights-out spot taking street tacos to a whole new level. And in Houston, a family-owned joint cooking up Argentinian empanadas.
This trip, Guy Fieri's going off the beaten path to check out some funky finds. In Charlotte, an eatery tucked inside a beer store slings crazy waffle creations. In Houston, a not-your-everyday fusion joint mashes up killer barbecue with sushi.
Guy highlights some meaty favorites. First, in Louisville, he visits an Irish pub serving up cottage pie and a lamb-cabbage specialty. Then, in Charlotte, he tastes Asian-barbecue fusion. Finally, he stops at a burger joint known for creative toppings, including sweet potato, Brie and house-made pimento cheese.
Guy Fieri hits the road in search of sandwiches, sausage and schnitzel. Included: Swiss specialties are found in Portland, Ore.; a funky Charlotte food truck serving up grilled cheese with all kinds of culinary twists; and a hot dog joint making sausage from scratch and a classic chili-cheese Coney.
An Italian market in Robbinsville, N.J., featuring prosciutto bread and a multi-meat "boss of the sauce"; and a seafood spot in Louisville where the specialties are served on top of waffles. Also: The owners of a barbecue food truck in Portland introduce Guy to their fully loaded "shabamwich."
The cuisine of Spain is highlighted when Guy travels to Barcelona, where he tastes prawn and quail tapas; traditional Catalan specialties, including meatballs; a veal-head stew; and a paella featuring seafood, rabbit and squid-ink rice.
Guy explores the cuisine of Barcelona, Spain. Featured: Galician-style octopus and soup; traditional sausage and sauces from a grab-and-go sandwich stop; and old-school Catalan cooking, including rabbit and snail specialties.
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