Tucson
Chef Jordan Andino is in Tucson, Arizona, where cultures collide and the restaurants reflect Southern, West Coast and Mexican influences. His first stop is Pasco Kitchen and Lounge, where he tries street tacos with slow-roasted pork and their late-night bestseller, the Pasco Nachos loaded with cheesy platinum sauce and even more juicy pork. Next up, he takes an unexpected trip to the bayou at The Parish Gastropub, where he makes traditional Cajun Gumbo and gets an education in Cajun backcountry cuisine with his first taste of frog legs. The journey really heats up for Jordan's last stop at Dante's Fire, a restaurant fashioned after the seven deadly sins. He tries the Papardelle Diablo, a dish full of fiery chorizo, housemade pasta and luscious lump crab, and caps off the evening with a sinful sweet -- s'mores with housemade ice cream, bourbon caramel and a flaming meringue.
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