Get ready to go onboard at the Louis Family Restaurant with the BBQ chicken ravioli that Guy says has "16 tickets to Flavortown" - it's made from scratch with 16 ingredients. You'll get big portions of really delicious food, from the meatloaf dinner or lasagna to the grilled pumpkin muffins.

At Mediterraneo, real deal Italian food is made fresh daily by Chef Michele Calise. The spaghetti a la vongole, little neck and baby neck clams sauteed in white wine and served with white sauce, left Guy speechless. The chicken piccata is a local favorite.

This restaurant opened in 1924 and almost a century later they pump out the same delicious food. The braciola captured Guy's heart with its tender deep flavored pork on a bed of fresh pasta. Still hungry? Try the meatballs and fries smothered in marinara sauce.

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.

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.

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.

For a passport to Thailand in Texas head to Jack Nuchjasem’s CrushCraft. Chef Nuchjasem is channeling the flavors he loved growing up near Bangkok into his authentic dishes. “That’s one of the best curries I have ever had,” Guy said after tasting the Green Thai Curry.

Chef Jay Jerrier ditched the tech industry and followed his dream to make crazy Neapolitan pizzas like the Delia pie, topped with bacon marmalade, roasted grape tomatoes and arugula, that left Guy speechless. Cane Rosso’s most popular pie is The Honey Bastard, which is not even on the menu. This spicy-sweet pie includes mozzarella, hot soppressata, bacon marmalade and habanero-infused honey.

At this dive, Chef Pedro Rojos is switching things up and serving some dynamite Mex-Tex dishes. The caldo albondigas --- a Mexican meatball soup --- was "outstanding," according to Guy. The beef tacos nortenos had an excellent char that also impressed him. Try ordering the beef enchiladas too.

For real deal barbecue, head to this popular spot. Guy adored the smoky brisket and he couldn’t get enough of the slow-smoked pork sandwich. In addition to the ’cue classics of brisket, ribs and pulled pork, the restaurant is renowned for its mac ‘n’ cheese and Aunt Polly’s banana pudding. Locals love the Hot Mess, a sweet potato stuffed with barbacoa, cheese, chipotle cream and butter.

Avila reflects founders Anita and Octavio Avila's Mexican and Texan roots. The menu features specialties like chile relleno, pollo con calabaza -- a Mexican chicken stew with squash and corn -- sauteed pork in cascabel pepper sauce and, of course, the brisket tacos that Guy raved about on Triple D.

The saying goes that if Colonel Sanders had Uncle Lou's fried chicken recipe, he'd be a general. On The Best Thing I Ever Ate, Guy loved Lou's "crazy" fried chicken that's dipped into a sauce once called "Corruption." Now, thanks to Guy, it has been rechristened Sweet Spicy Love.

Leonard's Pit Barbecue owner Dan Brown says if you visit for dinner you'll experience the same delicious recipes passed down from "last century" to "last week" Open since 1922, this iconic Memphis, Tenn., eatery has loads of fans, like Guy, who called the chopped pork sandwich "all-star barbecue."