As a San Antonio landmark of more than 60 years, the Bun 'N' Barrel knocks old-school classics out of the park. Must-try favorites include the Terrace Burger and the succulent brisket sandwich. Or, if you're Guy, try the "pretty addicting" spicy burger paired with the super fiery Thai chile sauce.

Patrons head to Ma Harper’s Creole Kitchen for some of the most-authentic New Orleans cuisine outside of New Orleans. Alice Martinez "Ma Harper", now in her 80s, got into the restaurant business after retiring from the nearby air force base. She learned to cook by feeding her 15 siblings while growing up in New Orleans.

Chef Robert Fleming's light and airy pancakes are "raising the bar on breakfast." The crispy corned beef hash impressed Guy with its "big flavor." The deliciously unique Pfannekuchen is like an apple pie disguised as a pancake. Try the bacon waffles for a savory spin on a breakfast classic.

Guy couldn't stop himself from taking nibbles of Moroccan Bites' dishes. For starters, the fall-apart lamb served on fluffy couscous was playing a "tune called delicious." And don’t forget the Moroccan sausage sandwich made with an earthy spice mix and totally "out-of-bounds" relish.

At this Puerto Rican eatery, Chef Andre Cerbones is cooking up all the classics. Guy's favorite is the mofongo, which is made with mashed plantains, fried pork and a garlic sauce. According to Guy, "there is no way you can't love" the full-flavored ropa vieja with twice-fried plantains either.

After teaching for 25 years, Chef Iris Ornelas followed her passion and opened a restaurant that celebrated her Puerto Rican heritage. Her Caribbean Nachos are made with crispy fried plantains, instead of chips and are topped with roast pork, beans, cheese and chili sauce. Also, try their unique Chuleta Kan-Kan which is an extremely large fried pork chop with the rib attached. Guy had never seen anything like it.

This bakery in San Antonio aims to transport you back to Mexico City circa 1950. The Mexico City-raised owners Jose Cáceres and David Cáceres are cranking out authentic bread and pastries like Guy has never had. Guy’s sons join him to make the bakery’s best seller, the Tequila-Almond Croissants.

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 Texas restaurant and pastry shop doesn't whip out the typical Southern fare, but instead a Mediterranean menu which has customers and Guy singing, "shawarma, shawarma, shawarma." But it's not just shawarma that keep customers coming -- Afrah's homemade baklava has them staying for dessert, too.

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.

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.

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.

This Utah favorite has been open for nearly a century, and they’re as popular with the locals as ever. They’re known for cooking up a mix of savory dishes and from-scratch pastries, like doughnuts and cinnamon rolls. Guy loved their classic French Dip sandwich, which is served on the restaurant’s fresh sourdough hoagie buns. “It makes me smile,” he said. “This is right out of the old school recipe book.”