Michael Sambrooks and Bramwell Tripp put their shared passion for delicious food and years of culinary experience together to create The Pit Room. Their dishes feature homemade recipes, created and smoked from scratch. In addition to barbeque, the pair serve up (breakfast) tacos.

This long-time Houston spot serves “real-deal Mexican food,” according to Guy, who tucked into the tamales and chiles rellenos made from owner Irma Galvan’s family recipes. “Light, fluffy (and) super flavorful,” Guy said after taking a bite of the tamales, which come stuffed with succulent morsels of pork smothered in cascabel chile sauce. The chiles rellenos also left him impressed. Galvan makes them the old-fashioned way, which means the poblano peppers come stuffed with a ground meat filling known as picadillo. After they’re stuffed, the peppers are dipped in an airy batter, then fried until a fluffy, crisp coating forms.

At Niko Niko's, Guy calls the flavor-packed leg of lamb with potatoes "one of the most lemon-forward lamb shanks" he's ever had. Other favorite dishes include the classic moussaka and hearty gyros. Be sure to try the pita bread, as this little joint's cranking out 12,000 pitas a day.

Chef Roberto Crescini trained in Italy, honing his culinary skills for decades before bringing them to Houston to serve a variety of made-to-order meals, including classic dishes like bolognese, lamb, pasta and pizza. At Fresco Cafe Italiano, patrons can expect authentic, fresh Italian dishes made in-house with ingredients imported from Italy.

The Tip Top Cafe in San Antonio hasn't changed the menu much since it first opened over 70 years ago, but that's because there hasn’t been any reason to do so. Guy couldn't stop eating the open-faced roast pork and gravy sandwich, the beef enchiladas and the buttery fried shrimp.

Most people probably wouldn't expect to find amazing food at a restaurant connected to a car wash and a laundromat, but The Cove in San Antonio is home to some of the best lamb burgers Guy's ever had. Owner Lisa Avestas' fish tacos and mushroom quesadillas are hometown favorites.

Owner Helen Velesiotis may be Greek, but she knows how to cook up some "real-deal" Mexican food. Guy was skeptical about trying the Tacos de Lengua, which are beef tongue tacos. But after his first bite he was hooked on the dynamite flavor. Guy also enjoyed the shredded-chicken fried puffy tacos.

Dignowity Meats is what happens when an East Coast boy falls in love with barbecue but misses his classic deli sandwiches. Chef Andrew Samia merges these two into his Burnt End Melt. Guy called the combo of hickory smoked prime angus brisket, mac and cheese, sliced pear and cheddar cheese, “a lethal weapon.” “You’d have to register this in Flavortown,” he mused.

The pizza at Dough Pizzeria Napoletana is so authentic, owner Doug Horn even has the L'Associazione Vera Pizza Napoletana certificate to prove he serves bona fide Neapolitan pizza. Guy's visit was a lesson in "mega awesome," starting with the handmade mozzarella and the irresistible prosciutto.

If you're looking for a little spice or a little ice, Bob's Taco Station has got you covered. Since the summer of '91, they've made spicy carne guisada tacos with a sauce Guy called "napalm gravy." For the cooldown, get a "snoball" cone, which comes in more than 35 flavors.

This one-of-a-kind market/restaurant hides some of the best authentic Mexican food Guy has had outside of Mexico. The Consome De Borrego is so good that Guy can’t eat it fast enough. This is “one of my new favorite Mexican dishes,” he gushes. 

Chef and Owner Kevin Ordonez is taking Asian street food to another level at Alkaline. His popular wings are lightly coated and then fried twice for optimal crunch. He then carefully brushes each one with a sweet and spicy sauce so they don’t lose their crispiness. The braised ox tail-topped ramen was so packed with different flavors and spices that Guy never wanted to dish to end.

Chef and Owner Dylan Wakefield is serving up sandwiches at Pendulum Fine Meats that transport Guy back to his childhood. The slow-roasted beef is “so thin, it only has one side,” said Guy.  

Those looking for farm-to-table eats should head straight to Get Fresh Cafe. On Triple D, Guy swung by this charming spot situated inside the Norfolk, Va., Five Points Community Farm Market. As Guy said, everything from the meatloaf mash to the vegan sloppy Joe had unbeatable "knock-out" flavor.

Doumar's hasn't just perfected the waffle cone — they also invented it. Home of the ''World's First Cone Machine,'' this place has been a staple of Norfolk, Va., for over a century. When Guy visited here on Triple D, he was a fan of the Strawberry Willy sundae and Doumar's signature limeade.