Dive into the cheesy, crunchy world of nachos as seen on “Diners, Drive-Ins, and Dives!” Guy Fieri has introduced viewers to a smorgasbord of nacho nirvana, ranging from classic comfort piles to avant-garde creations. They’ve laughed, they’ve cried, they’ve craved—these top 5 nacho dishes have left taste buds tingling and fans wanting a one-way ticket to Flavortown.

Caribbean Nachos

Over at Luna Rosa Puerto Rican Grill y Tapas in San Antonio, Texas, they’re flipping the script on nachos by swapping out tortilla chips for crispy plantain chips. This tropical twist layers punchy sofrito-infused beans, tender oven-roasted pork, and a kickin’ hot red chili sauce. Once assembled with a generous sprinkle of cheese and a quick bake, these nachos are hit with Luna Rossa sauce for a “different level“ flavor fiesta.

Hot Chicken Nachos

In the heart of Nashville, Pie Town Tacos serves up a fiery twist on a Mexican classic with their Hot Chicken Nachos. It’s a serious flavor sensation, with a velvety house-made queso and zesty Nashville hot chicken. As Guy Fieri would say, they’re “the Grand Ole Opry of Queso and Nashville Hot chicken all combined.”

The chicken, seasoned with a blend of Guajillo and pequin chilies, gets a crispy coat from milk powder, delivering that sought-after crunch that makes taste buds sing. This dish is a chart-topper, layered with crunchy chips and topped with Cotija cheese and fresh cilantro, earning a standing ovation on the palate.

The review’s in – it’s a hit! Guy’s verdict is undeniable: “Great texture. Amazing crunch… Legit, my friend.”

Alehouse Nachos With Carnitas

At the Highlands Alehouse in Aspen, CO, the nacho game is taken to new heights, quite literally! The Pork Carnitas Nachos here pull out all the stops: think succulent pork slow-cooked to perfection with a secret blend of seasonings, then nestled lovingly on a bed of crispy tortilla chips. They don’t just stop there; each chip is anointed with a duo of cheese fondue—cheddar and asadero—creating a divine melt.

They layer this masterpiece not once, but twice, ensuring no chip is left behind in this flavorful fiesta. A crown of fresh guacamole, zesty Pico de Gallo, and a drizzle of crema adds a cool contrast. And let’s not forget the pickled jalapeños! Guy Fieri himself couldn’t resist calling the pickled punch and the meltingly tender carnitas “money.”

Loaded Barnchos

At Born in a Barn in the picturesque town of Laramie, Wyoming, the “barnchos” dish is nothing short of a flavor rodeo. These aren’t your typical nachos; think massive pub chips, perfectly brined and fried to a golden crunch, topped with a mountain of succulent smoked pork. Smoky, tender chunks shine among bold toppings like crispy bacon, fiery jalapenos, and tangy red onions.

The queso is rich with heavy cream and a blend of melted cheeses, cascading over every chip. The pièce de résistance is the house-made barbecue sauce, made with molasses, honey, mustard, and a teasing hint of dark rum, which Guy Fieri himself applauded for its standout flavor. “The barbecue sauce is awesome,” he declared, as impressed by the sauce as he was by the sizable bacon bits and the pork’s impeccable smokiness.

Smoked Chicken Wing Nachos

At the Carolina Kitchen and Barbecue Company in Sparks, Nevada, they’re taking nachos to the next level of finger-lickin’ good. Here’s why they’re a standout: instead of chips, the whole dish rests on a bed of smoked chicken wings, seasoned expertly with a blend of Cajun spices and rib rub, then fried to golden perfection. The crunchy wings get the royal treatment, layered with melty cheese, crispy bacon, and a generous drizzle of moonshine barbecue sauce, all warmed up in the oven to get the flavors bubbling.

The dish is a wild twist on your run-of-the-mill nachos; forget the tortilla chips and dive into wings topped with a savory medley of diced tomato, sharp green onion, a kick of spicy ranch, and a dollop of sour cream. Fans of Diners, Drive-Ins, and Dives, hold onto your hats, because Guy Fieri himself was wowed by this creation.