The Dish From Guy Fieri's New Restaurant He Would Love To Feature On Triple D

Guy Fieri's Flavortown Sports Kitchen opened on July 7 at Horseshoe Las Vegas. The menu includes a spread of different dishes, like burgers, ribs, fish and chips, salads, and more. But when it comes to choosing one standout dish from the menu, Fieri had a clear answer.

When a Daily Meal representative asked the chef which dish would most likely be featured on his long-running show "Diners, Drive-Ins, and Dives" if the restaurant were profiled, Fieri responded that he'd choose the Quesa-birria Mexican Pizza, calling it "funky and awesome."

The dish starts with a cheese-crusted quesadilla, topped with braised beef, pico de gallo, crumbled cotija cheese, and a cilantro-lime crema. A birria consomé (the beef's braising liquid) is also served on the side for a little extra flavor with every dip.

Fieri wanted to include birria — which he called "the Mexican French dip" — when planning the menu. But he said at the opening that the dish needed "a little fat" added to it, which was the inspiration for combining the birria with the pizza part of the dish. "We said, why don't we just kind of put all of our favorite things together." That necessary richness comes into play in the form of the cheese and other toppings from the Mexican pizza.

Birria is a slow-cooked meat stew originally from the Mexican state of Jalisco. "What people don't understand about Mexican food. It's as diverse as the food that we have in the United States," Guy Fieri said. "When you go to Mexico, you eat food from all different regions, and it's just like, wait a second, I never heard of this ... So beauty is [birria is] one of those things that's finally starting to get some attention."

Goat meat is the protein traditionally used in the dish, but Fieri opted to use beef for his menu instead, saying, " ... not everybody wants to [eat] goat." He notes that the restaurant's cooking method starts with slow braising the beef, then shredding it for the Mexican pizza. The broth that is left over from stewing the meat becomes the consomé. If you want to try the dish for yourself, which Fieri called a "game changer," Guy Fieri's Flavortown Sports Kitchen is now open.

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