If you’ve got an appetite for a culinary wild ride, buckle up, because Guy Fieri just took us on a flavor-packed journey to Vida Cantina in Portsmouth, New Hampshire. With his son Hunter in tow, Guy dove headfirst into some seriously authentic and twisted-up Mexican grub that’ll make you want to gas up the car for a road trip East.

Vida Cantina’s not your run-of-the-mill taco joint; this place is dishing out a genuine slice of cultural Mexico right in the heart of New England. Chef David Vargas, the mastermind behind the menu, has Mexican cuisine in his blood—his folks ran a Mexican restaurant back in Orange County when he was just a kid. With that kind of background, you know the dishes at Vida Cantina have got to be legit.

So what’s cooking? Guy and Hunter kicked things off with blue corn fried shrimp tacos that had them raving. The chicken enchilada made an appearance too, oozing with heritage in every bite. It’s that kind of plate that leaves you feeling like you’ve just been teleported straight to Mexico.

But let’s talk about the dish that had Guy practically shouting from the rooftops: the pork belly tacos. Imagine a slab of perfectly cured pork belly, which spends a whole eight days getting cozy with a mix of spices that includes a secret blend called “boom spice,” epazote (a distinct herb in Mexican cooking), and a bit of maple syrup for that sweet, sticky hug. After a nice long bath in its own lard and a quick crisping session on the flat-top, it lands on a homemade tortilla and gets jazzed up with mango habanero salsa and Cotija cheese. This taco is so good, Guy said he could “eat that all day.”

But hold onto your hats, because it’s the pig head platter that’s the show-stopper. We’re talking a full-on pig’s head, split and brined, then cooked in its own fat until it’s tender as your grandma’s love. The head gets a final sear in a blistering hot oven, crisping up the skin to chicharron perfection. Served with homemade tortillas and a bouquet of fresh salsas, this dish is like a build-your-own taco bar—if that taco bar featured a whole pig’s head centerpiece!

When Guy dove in, he just couldn’t get over it. The flavors were off the charts: the brine, the roast, the melt-in-your-mouth fat, and that salsa verde bringing it all home. “That’s ridiculous,” he said, and you could tell he meant that in the best way possible. To him, the pig head platter was more than food; it was art.

But Vida Cantina’s charm isn’t just in its food. The place used to be a fast-food joint, but now it’s a vibrant eatery pulsing with energy and splashed with colors that scream fiesta. And with Mexican beer koozies on the ready, you know they’re all about a good time.

As Guy wrapped up his visit, it was clear that Vida Cantina had left its mark. They managed to transform a slice of New Hampshire into a Mexican food haven. It’s a testament to Chef David’s vision and dedication to his roots. If you ever find yourself in Portsmouth, a stop at Vida Cantina is a must. And if Guy’s enthusiastic endorsement is anything to go by, you’re in for “the best pulled pork you’re going to get,” and an eating experience that’s nothing short of “awesome.”