Guy Fieri Takes His Family to His Hometown Favorite: La Texanita in Santa Rosa

“I feel like I’m in Mexico when I’m here,” Guy Fieri says about La Texanita, a spot he’s been rolling to with his son Hunter for years in their hometown of Santa Rosa, California. This isn’t just another restaurant visit—it’s personal. Guy brings his family and friends here, and watching his mom’s reaction to the food says it all: “Fantastic. Every time I bite into it, it reminds me of Mexico.”

From Taco Truck to Brick-and-Mortar

Owner Alma Mendes Carnas grew up in Mexico and brought her family’s recipes to California. “Where did you get all the recipes from?” Guy asks. “From my mom, my sister. We have our own way to make our food, and for us it’s still the only way.” She started with a taco truck for five years before opening the restaurant, which has been going strong for another five years. Fun fact: Guy and Alma have known each other for five years—they both get their hair done by the same guy.

The Famous Carnitas Tacos

Guy’s favorite thing on the menu? The carnitas tacos. And he’s been trying to get this recipe for years. “Better not be super simple because I have never been able to figure it out,” he tells Alma. Her response? “It’s really simple.”

Here’s how they make them: Start with chopped onions and cook them until you hear that sizzle—”when we hear this noise that means that we’re cooking,” Alma explains. Add the meat and let it go for about 30 minutes. When it’s almost ready, finish with lime juice. That’s it.

But the real star is those handmade tortillas. Everything at La Texanita is made from scratch—the soapes, the carnitas, the tortillas. Alma showed Guy their tortilla maker, which she brought from Mexico. “I’ve never seen this one,” Guy marvels. “This is like the Terminator of tortilla makers.” The key is getting the masa just right—”a little bit tacky”—and forming firm balls so they don’t dry out.

Guy’s verdict on the tacos: “The crunch from the onion, the softness of the tortilla, just heaven in your mouth.” He called it “the most authentic taco truck carnitas taco I could possibly get.”

Posole: The Backbone (Literally) of Mexican Comfort Food

The posole at La Texanita includes something that surprised even Guy: pigs feet. “I didn’t know there was pigs feet in the posole,” he admits. The soup starts with boiling water, whole onion, whole garlic, and salt. Then in goes the pork meat and those pigs feet—”the hoof is the best,” Guy reminds us, recalling a memorable meal at Brisket Burnt Ends in Kansas City.

After an hour of cooking, they add the hominy (corn that’s been soaked) and chicken base. The sauce is made from guajillo chilis—stems and seeds removed, steeped, blended with water, and strained. “This is kind of really the flavor base,” Guy notes. Another 20 minutes and it’s ready to serve with cabbage, salsa, radishes, onion, lime, and tostadas.

“This is about as real deal as you can get,” Guy declares. “The hominy has nice texture… adding things like the pigs feet just get real flavors in there.” His dad, who travels to Mexico often, approved: “Just like in Colima.”

More From the Menu

Guy also tried a dish with beans between tortillas topped with carnitas and cream—”delicious, great texture”—and another with avocados and jalapeños. Similar to how Teriyaki Ahi at The Hanalei Dolphin showcases fresh, simple ingredients done right, La Texanita proves that scratch-made authenticity beats complexity every time.

“I’m so proud of you,” Guy tells Alma at the end. And his takeaway? “What’s been really fun for me is I never knew what went on behind the scenes. I just knew the food that came out of the little window was great.”

Find more Triple D spots like this one in our restaurant directory.