Guy’s been to more BBQ joints than most people so when one impresses him it’s worth trying. Chef and Owner Kyle St. Clair’s brisket was so tender that Guy remarked, “You don’t even need a knife; you can cut that with a bad look.” Have it on the Spicy Brisket Sandwich which is layered on a brioche bun with a roasted poblano, in-house smoked cheddar, pickles and red onion.

Chef Omar Flores is dishing out comfort food with a Southern spin and making some seriously crispy fried chicken at Whistle Britches. The Hot Dang is their Nashville-style hot chicken served on thick Texas toast, with cool dill ranch and house-made pickles. Their chicken and waffles are served with a drizzle of jalapeno hot honey, house-made sausage gravy and a wedge of watermelon. “That’s wrong in so many ways that it makes it right,” Guy said of the dish.

Chef Jesus Carmona is serving up real-deal Tijuana street tacos and more in Dallas. His grilled octopus tacos are topped with a spicy pesto salsa and cooled with avocado and cheese. The chef was inspired to make his signature Mole Fries by a vendor selling potato chips dipped in mole. His version substitutes crispy fries topped with house-made mole, crema fresca and cotija cheese. “I came here for tacos, I’ll come back for the fritas,” gushed Guy.

At Tutta’s there’s a pizza for every appetite but they’re known for their smoked-meat topped creations. The Texan features smoked brisket topped with their house-made barbeque sauce, red onions, pepperoncini peppers and melted mozzarella cheese.

At this eatery they're serving over 2000 burgers a week with a gourmet twist. The barbecue sauce in the half-pound Western Burger with pepper Jack, bacon, onion strings and jalapenos was the "kicker" according to Guy. He also enjoyed the venison and bison burger with a side of spicy fried pickles.

Owner Jack Perkins is grilling only burgers at his dive, and he is making over 600 a day. The half-pound burger with lettuce, bacon, cheese and jalapenos tantalized Guy's taste buds. Loyal customers enjoy customizing their burgers by adding an extra patty, chili, grilled onions and a fried egg.

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.

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.

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.

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.

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.

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."

Drop by Louie's to sample the Don, a burger that Guy says is "super-mondo juicy." The fresh-ground Angus patty is basted with a soy-and-garlic-laced secret sauce, layered with Swiss cheese, bacon and jalapeno, then nestled between slices of rye bread. Also try the thin-crust pizza slathered with crushed tomato sauce and topped with Angus beef-and-pork butt sausage, Wisconsin cheese, onions and green peppers.

Inside this small nondescript cafe is a menu filled with "tons of custom-built food." So says Guy, who visited the Richmond, Va., favorite for the Black Bean Corn Cakes loaded with fresh veggies and Chicken MacArthur pasta made with onions, tomatoes and feta cheese, which is "really popping."