When Guy wants to satisfy his appetite for Mexico City-style specialties in Cancun, he heads to this cozy restaurant with the clever name (it means “the corner of cravings” in Spanish). Three generations of women serve satisfying, spice-laden dishes, such as a chile relleno that’s a local favorite. “That’s the bite,” said Guy, after tucking into the grilled and fried poblano pepper, which comes stuffed with a creamy Panela cheese, coated in an airy crust and drenched in a bright, tomato-based sauce. Another crowd-pleaser is the chicharron gordita, a savory fried pastry bursting with crackly pork rinds and a homemade, heat-packed salsa. 

This hip, semi-hidden spot exudes a creative vibe, from the colorful murals that plaster the walls to the vibrant fusion cuisine turned out by Chef-Owner Christian Rodriguez Fuentes. A reservation is needed to get into this casual joint that Guy said is the place to go “if you’re looking for an adventure and want to try eclectic food.” The menu rotates semi-regularly, but one standout that had Guy raving is the pork belly burger. A pork-and-beef patty comes smothered in cheese and piled high with toppings that include caramelized onions, pork belly and bacon. Another must-try is the Tartar de Kamajiis , which sings with bright flavors, thanks to a mixture of fresh tuna, ginger, hot pepper and tomato.

At this waterfront restaurant, both the views and the dishes dazzle. Fresh catches are the specialty here, such as a hogfish that’s prepared in a style known as tikin xic. Served whole, the fish is rubbed with a distinctive red paste made from achiato seeds, layered with tomatoes, onions and peppers, then grilled until lightly charred. “That’s dynamite,” Guy declared. Also popular are the pescadillas (aka fried tortillas), which come stuffed with a well-seasoned mixture of shark meat, tomatoes and onions.

Guy stopped by this beachside spot, which he deemed a “rocking tapas and paella joint” to sample the signature dishes. He was left impressed by the surf and turf paella.

This tiny tapas joint doesn’t skimp on the flavor, as evidenced by the menu of small plates cooked up in the classic style of Galicia, Spain’s northwestern coastal region. Guy headed here to introduce pro football player Marcel Reece to a popular Galician-style dish: pulpo (aka octopus). Tender morsels of octopus are dusted with both sweet and smoky paprika, then slicked with a generous squirt of olive oil and paired with potatoes. “It’s like the most-tender lobster you’ll ever try,” Guy declared.

This cozy spot draws the crowds with its beauteous bocadillos (that’s Spanish for sandwiches). Served fresh off a searing-hot panini press, they come stuffed with regional meats. A standout is the Carn D’olla, which features a hefty baguette that’s heaped with caramelized onions and grilled pork sausages, then doused with a spicy housemade sauce. Gluten-free options are available as well, with Guy pointing out that "no matter how they make 'em, these sandwiches are all about Old-World flavor."

Crowds head to this homey restaurant to dig into classic Catalan dishes, such as snails. Even snail skeptic Guy was left impressed by this dish. The snails soak up plenty of flavor when they’re cooked in water seasoned with chile de arbol, herbes de Provence and thyme. They’re served in a white wine sauce studded with ham and chorizo, which kicks the flavor up even further. "Super tender," Guy said. "There’s good spice from the chorizo; the broth itself is dynamite. It’s a lot of big flavor."

Don’t be fooled by this spot’s plain exterior. Step inside and you’ll find “a righteous tapas place,” as Guy describes it. In addition to standard Spanish tapas such as croquettes, you’ll find unexpected culinary gems on the menu. Guy raved about the fork-tender quail cooked in vinegar.

Tourists and locals alike head to Can Vilaro to load up on traditional Catalan dishes. Run by the same family since the 1960s, this unfussy spot specializes in slow-cooked classics such as cap i pota, a warming veal stew.

Sitting down to a meal at this vibrant mom-and-pop restaurant is like breaking bread together at a friend’s house. Massimo Iacopini charms the customers with his outsized personality while his wife, Sonia Pascucci, churns out hearty dishes that channel the rustic flavors of Italy’s countryside. The Spaghetti Mangiafuoco warms the stomach and the soul. Al dente pasta is combined with garlic, capers, anchovies, tomatoes, chile pepper, basil and Italian parsley to create this comforting dish.

Fresh ingredients and hand-pressed tortillas (nearly 90 pounds’ worth made daily) draw the crowds to Asi Y Asado. Guy declares the octopus in the grilled octopus tacos “so fresh it tastes like the sea.” Also divine is the Vampiro that features cheese, pork chops and pineapple salsa on a tostada.

With Russian posters adorning the walls and dishes like chicken Kiev cooking in the kitchen, this spot may make you feel like you’ve been transported to Russia … until you catch a glimpse of Cuba’s stunning ocean views. Follow Guy’s lead and order the pelmeni. These traditional dumplings are stuffed with onion-and-garlic-studded ground pork and beef, tossed in butter, then topped with dill and sour cream.

Owner Abel Expósitio worked for many years in the Cuban cigar business before opening Casa Abel, a one-stop shop for both cigars and classic Cuban dishes. Follow Guy’s lead and order the carnitas, marinated pork that is fried on low heat to preserve its tender quality. The pork is served with a side of fufu, a mashed plantain dish seasoned with lime.

In 2013, Chef-Owner Diego Hernandez transformed his mother’s house into “a holy house of culinary worship,” as Guy describes it. Aptly named La Catedral (which translates to The Cathedral), this spot offers a mix of Cuban and international dishes. A standout is the goat stew, which is marinated in a red wine mixture for 12 hours before cooking. It’s served alongside malanga, a boiled root similar to yuca.

Tucked away behind a car wash, this open-air spot features meaty Cuban favorites like orange-marinated pork ribs bursting with island flavors. Another crowd-pleasing classic is the tostones. “The lamb is what makes the whole thing,” Guy explained of the dish. The meat is cooked down with chiles and spices, then stuffed into fried plantains and topped with cheese. “Fantastic,” Guy declared.