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 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.

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.

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.

Brothers Rio and Liam Connelly and their friend Andrew Tendick started Proper Burger Company next to their craft brewery to feed hungry beer lovers. Chef Jeff Springer is making burger magic with their brew including the dynamite Rarebit Sauce which is infused with their house beer and two cheeses and then draped over a double stacked burger.

Purgatory is a funky spot in Salt Lake City that merges Asian and American flavors to raise the bar on bar food. Owner and chef Hiro Tagai takes standard bar food and adds his own spin. For the Pork Nigiri, marinated, cooked pork is wrapped around sushi rice, topped with eel sauce and torched. Pickled mustard seed surrounds the pork like roe and the dish is garnished with chives, leeks and house-made chili oil. “It’s something you’ll never find in another restaurant,” said Guy.

Who says great barbecue is reserved for the South? At Pat's BBQ in Salt Lake City, Pitmaster Pat Barber is what Guy calls a "culinary gangster" because of his unbeatable briskets, chickens and sausages that he smokes for 10 hours at a time, or as Guy put it, "cha-ching money."

The best comfort foods from around the world come together on this diverse menu, like Lomo Saltado, a Peruvian beef stir fry that’s served over rice and fries. Another standout: the Peanut Butter Burger, which is a regular burger patty topped with peanut butter, bacon, cheese, and a curry aioli. Guy explained that the combo tasted like a spicy Thai peanut sauce.

Hidden at a gas station in the middle of Utah is this can't-miss Nothern Indian joint. Everything here is super authentic and cooked from scratch, including the meat for their Chicken Tikka Masala, which marinates for two days to give it a super-tender texture. Another standout is the Keema Samosa, which is stuffed with lamb and peas.

Michael Sambrooks and Bramwell Tripp put their shared passion for delicious food and years of culinary experience together to create The Pit Room. Their dishes feature homemade recipes, created and smoked from scratch. In addition to barbeque, the pair serve up (breakfast) tacos.

Inspired by island cuisine, Martin and Sara Stayer created The Toasted Coconut for a stay-cation culinary experience. The brunch and dinner menu feature tropical takes on curries, sandwiches and fish dishes.

If you're interested in "licking the volcano out of Flavortown," Guy recommends ordering Lankford's Firehouse Burger basted with cayenne butter and loaded with hot-sauce mustard. Also check out their 12 bold burger specialties and daily lunch specials like the Chicken Fried Steak and Texas Hash.