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.

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.”

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

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.

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

If you're looking for a great sandwich, swing by Kenny & Ziggy's, the New York-style deli that's making all the classics. You'll find Yiddish favorites such as Mishmosh soup and 10-ounce pastrami sandwiches, plus the eight-decker mother of all deli sandwiches called The Zellagabetsky.

Matthew McConaughey brought Guy to his favorite cafe that grows its own produce. Guy and Matthew downed the hearty portion of King Ranch chicken casserole and loved its creamy texture. The contrasting flavors of the maple syrup and savory ham thrilled Guy as well in the Pig 'n Waffle.

At this all-American diner, chef Terry Chandler is serving up classics with a Southwestern spin. Guy could barely take the heat from the seasonal New Mexico green chile and lamb stew. The steak with chipotle brown butter was memorable for its "big flavor." Locals enjoy ordering the cheeseburger.

The incredible flavors in this barbecue joint’s meats come from their specialty smoker, which runs on 100% oak wood fire. In addition to traditional barbecue cuts like brisket, they’re making serious sausages they call the Texas Hot Gut. Beef and pork are ground together with a house-made spice paste before being piped into natural casings. The links are then cold smoked for four hours to give them the perfect texture. “No dainty little sausage here, that’s meaty,” Guy said.

After managing a restaurant for 29 years, Eshi Henry decided to open a place of her own so she could bring authentic Persian food to Texas. Her kabobs are made on a special machine dedicated to shaping spiced meats. “The machine is scary, but it makes a bomb kabob,” Guy said. Don't miss the Beef Koobideh: seasoned beef kabobs served with crispy Persian rice (called tadig) and a shallot-yogurt sauce.

After meeting at El Paso’s culinary school, the chef-owners of this international joint decided to open a place downtown serving up the dishes they grew up with, like pupusas from El Salvador. These arepa-like breads are made from fine ground masa and are and stuffed with house-made Salvadorian chicharron, a spiced ground pork. Three come in a serving, but you won’t want to stop there: “I could have 500 of these,” Guy said.

When owner Edgar Delfin had trouble finding great-tasting vegan options in Texas, he created his own. Everything on the menu of this taco truck is 100% plant-based. Guy loved the Milanese Torta: Delfin makes his own seitan steak—a plant protein made from wheat gluten—which he then coats in panko and deep fries. The sandwich comes together on torta bread by stacking a layer of black beans, the fried seitan patty, cabbage and fresh tomatoes, and is topped with avocado crema and vegan mayo. Even as a meat lover, Guy was impressed: “You get such great texture in that seitan,” he said.

You’ve never tasted fusion like this before: this El Paso joint serves dishes made with flavors from around the world, like their Oxtail Tostadas and Pasta Chihuahua. “I think you made yourself a dish that is a one of a kind,” Guy said when he tasted the pasta, which is a Mexican take on a Bolognese. To make the dish, they mix a chorizo meat sauce and grilled steak with pasta and top with cotija cheese and fresh cilantro.

Only a few miles from the Mexico border sits this family-run tortilla factory that’s been churning out fresh corn tortillas since 1973. Most of the tortillas they make—up to 1,000 per day—are sold to other local restaurants, but they also serve fresh Mexican dishes in house as well, like the Picadillo Tostada. Ground beef is cooked with tomatoes, jalapenos, green beans and a mix of spices before it’s added to a crisp tortilla along with beans and a house-made chile con queso. The tostada is then topped with cheese and fresh lettuce for an added crunch.

After Guy and the team got done eating for the first time at this El Paso ramen joint, Guy knew he had to feature it on DDD. Owners Andres Romero and Gabe Valencia are dishing out a wide variety of authentic ramen and other Japanese dishes, but the must-have for first timers is the Tonkotsu.