Papito Moe's prides itself on its authentic Puerto Rican cuisine and its warm service. Whether you visit their restaurant or catch their food truck, they aim to serve delicious empanadillas, moe'fongo and rice bowls with a smile.

At Curry Pizza, Chef and owner Bhinda Singh combines classic Indian sauces and toppings with his thin and crispy naan-based pizza dough.

Housed in a repurposed warehouse and the brainchild of four partners: a developer, a chef, a baker and a bartender; Weights + Measures is a casual restaurant, bakery and bar serving comfort food in a relaxed space.

They say everything is big in Texas, and T-Bone Tom's Steakhouse is living proof. Guy dropped by Tom's for their giant "Tom's Choice" rib-eye steak, oozing with flavor. Want another choice? Guy loved the juicy handmade sausage and signature deep-fried jalapeno poppers called Armadillo Eggs.

Guy wasn’t prepared for the depth of authenticity he would experience at Cuchara. The real-deal Mexican flavors and attention to detail permeated every dish. He raved about the four-color handmade tortillas and the tacos chelo, potato-stuffed tacos topped with tangy green salsa, calling them “one of the top 10 tacos” he has ever had. He left calling it “an outrageous experience.”

Chef-Owner Terron Henry delivers an authentic taste of his native Jamaica with spice-laden dishes that sing with traditional island flavors. Guy said the curried goat will make a convert out of anyone. “That is some of the most tender, flavorful and balanced curried goat I’ve ever had,” Guy declared after tucking into the meat. Henry marinates the goat with a heat-packed blend of housemade wet jerk and Madras curry powder, then cooks the meat in a seasoned curry sauce studded with carrots, onions and potatoes. A trio of sides (rice, cabbage and plantains) round out the plate. The exquisitely seasoned oxtails are another popular pick. 

Be More Pacific is all about Filipino tradition: their variety of dishes have been passed down through generations and infused with each chef's personal touch. Be More Pacific celebrates other aspects of Filipino culture, including hosting karaoke, a kamayan eating experience and a monthly Filipino-owned market.

Visit the "bad boys of Bosnian food" at Cafe Pita and sample some of their favorite Mom-inspired Bosnian recipes, like traditional lamb shank cooked to perfection in a clay pot or sausage on lepinja (Bosnian flat bread) in the mouthwatering Cevap Sandwich.

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.

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.

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.

Guy says the Burger Bar in Roy, Utah, has been "doing it right" for 52 years. He loved the Big Ben burger, and although he ordered his as a single, you can order yours double, quarter, quad and even bigger. No burger is complete without the uber crunchy, thrice-fried fries served with fry sauce.

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.