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.

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.

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.

Don't let the facade of this quaint restaurant in a funky hotel fool you: They have everything south of the border, including a variety of vegetarian fare. Visiting on Triple D, Guy found a taste of every Latin country, including amazing arepas stuffed so big they resemble overflowing clamshells.

Since opening in 1929 inside a railroad car, Virginia Diner has become a destination for classic melt-in-your-mouth Southern cuisine, including Guy's favorite: collard greens. To finish your meal, don't leave without ordering the Peanut Pie. This is The Peanut Capital of the World, after all.

This 71-year-old family-run fried chicken dive is now teaching the fourth generation the secrets to its craft. Guy loved the crunch and seasoning of the fried chicken dinner, which comes with a breast, a thigh, a wing and a long leg, as well as hush puppies, fries, coleslaw and potato salad.

Believe it or not, the owner of Captain Chuck-A-Muck's in Virginia, Chuck Lawrence, is an actual sea captain, making the fact that most of the fish and seafood is locally caught not the least surprising. The restaurant is famous for its crab cakes, which Guy described as ''all killer, no filler.''

This old-school local hangout is pumping out hot dogs and Southern comfort food. The tender dumplings and the rich and creamy flavor of the chicken and dumpling soup captured Guy’s heart. Locals enjoy the chili dogs as well as the subs and barbecue.

Chef Matt Pikar’s restaurant is the first Afghan place Guy has visited on DDD. The cuisine is redolent of spices like turmeric, cardamom and saffron. Guy loved the tender lamb shanks served over fragrant basmati rice and topped with raisins, carrots, pistachios and slivered almonds. The Kofta Chalao, Afghan meatballs, were another feast of spice and flavor.