The Chicken Parmigiano is one of Maxwell’s most-popular items; it features chicken that is lightly breaded and sauteed, topped with mozzarella, then served with Mom Mom’s Gravy (marinara sauce) and a side of fettuccine. Guy loves the 10-ounce meatball you can add to any of your pastas.

The Blue Plate Diner prides itself on homemade food, a sentiment that is clearly evident in their popular corned beef hash and smoked salmon — both are done completely in-house. Guy was impressed by their Mexican dishes, such as tamales and pork chili verde.

When Philadelphia native Joanna Rendi moved to Salt Lake City, she wasn't happy with the quality of the sandwich shops in the area — so she made Moochie's Meatballs. Guy says the meatball sub will ''knock your head off.'' Also try the authentic Philly cheese steak with Joanna's marinara sauce.

The Cardenas family has been serving Mexican food 365 days a year since 1965. While their extensive menu offers everything from cochinita pibil to enchiladas suizas, the collection of mouthwatering moles (seven in total) is the signature showcase and a tribute to Mexico's national dish.

Lone Star Taqueria near Salt Lake City always attracts the crowds — Guy said ''it felt like [he] walked into a fiesta.'' Locals love the carne adovada burritos and steak tacos made by Manuel Valdez and his brother. Guy was amazed by the shrimp burrito, calling it ''nothin' but happy.''

Chef Moudi Sbeity and husband Derek Kitchen run this spot unique Lebanese spot in Salt Lake City. Eating here is like taking a culinary tour of Lebanon, say diners.

Not only is Ruth's Diner almost 90 years old, but it's also home to "biscuit-baking bad boy" Ines Monreal, who has made nearly 3 million biscuits (including some blindfolded). Guy devoured the fluffy biscuits. Meanwhile, locals love Ruth's braised chicken and deep-fried mac and cheese.

Guy swings by Aristo’s for old-school Greek cuisine with a modern twist. He swears the grilled octopus drizzled with Cretan extra virgin olive oil and lemon will make a convert of anyone. The lamb tacos are also a hit; Guy says “the lamb is perfect, tortillas are great (and) the feta is fantastic.”

Chef and Owner Devin Hruska and her brothers opened Hruska's Kolaches to bring their favorite Czech stuffed pastry to Salt Lake City.

Chef and owner Finn Gurholt Jr. is carrying on his father’s tradition of serving American cuisine with a Scandinavian twist at Finn’s Cafe. Customers rave about the classic Weinerschnitzel and the Jule Kake French Toast, which is made with a traditional Norwegian Christmas bread with raisins, citron and cardamom.

Arepas, empanadas, cachapa and pabellon are some of the Venezuelan fare you'll find at Arempa's, with some vegan options.

You can expect real-deal Vietnamese food at Oh Mai. The garlic-butter rib-eye steak topped with veggies, mayo and black pepper-onion vinaigrette is a must-try. The brisket pho is also a standout. Guy likes to put Thai basil, jalapeno, bean sprouts, lime juice and Sriracha in his for the perfect pho.

Chef Gustavo Plache and Norah Saleh, a husband and wife team from Argentina, are churning out their signature “fat tummy” empanadas in San Antonio. These extra-large hot dough pockets are filled with all kinds of savory and sweet ingredients. “You’re the example of the America story,” said Guy. “That’s why we do Triple-D.”

Even in a state full of barbecue joints, this one stands out for its Big Mac Daddy. Layer upon layer of pulled pork and brisket are heaped onto a 24-inch bun, then loaded with sausage links, smothered with 2 kinds of sauces and crowned with 4 scoops of meat-studded macaroni and cheese for a seven-pound behemoth.

At this Latin American street food restaurant everything is made to order. Out of the 14 types of empanadas, Guy most enjoyed the chicken poblano, which has a nice flaky crust. He also liked the rich and satisfying chalupa cabra with guava and cream cheese rolls, cilantro, coconut slaw and curry.