If you order chicharones from Cecilia's Cafe, don't expect fried pork skins. Cecilia's chicharones are hunks of stewed pork layered inside a warm tortilla with cheese and green chile sauce. Still hungry? Try Guy's pick: sopapillas stuffed with shredded chicken and the "whole jala and peno."

On Food Network's Diners, Drive-Ins and Dives, Guy Fieri visits Mama's Food Shop in New York, NY, for homemade fried chicken and peach cobbler like mom used to make.

At unassuming East Village gastropub The Redhead, seasonal, Southern-inflected food and carefully-made cocktails reign supreme. On Triple D, Guy was blown away by chef Meg Grace's Homemade Pretzels With Beer Cheese. For a comforting main course, try the Buttermilk Fried Chicken or Shrimp and Grits.

At 103 years old, John's of 12th Street is a hidden Italian gem in NYC. According to Guy, the Marsala wine in the tender all-veal meatballs gives them a little sweetness that pairs well with the savory marinara. Guy found the Tuscan Ragu over Homemade Pappardelle to be irresistibly delicious.

The tomatoes are San Marzano, the flour is superfine Italian, the cheese is buffalo mozzarella and the crust is, dare we say it, flawless: puffy, chewy and just a little charred.

Siblings Will and Julie Horowitz are making culinary waves in NYC’s East Village with their restaurant, Ducks Eatery. Largely inspired by his extensive travels and his chef grandparents, Will serves up creative dishes like goat neck and pig ears. Guy also recommends the whole, smoked chicken wings.

When New Yorkers and Italians call it the best pizza they’ve ever had, it has to be legit. Guy digs into the pistachio and sausage pizza fresh out of the wood-fired oven imported from Naples. He also can’t get enough of the Montanara Starita, a fried pizza with a smoky flavor and fluffy crust.

Since 1922, this multigenerational old-school Italian deli in Brooklyn has been a local staple. Guy adored the tender steak pizzaiola with fresh mozzarella in the Sinatra Special. He called the thinly sliced roast beef, fried eggplant and mozzarella sandwich ridiculous and the real deal.

Former Chopped contestant Jeremy Spector lures locals to his spot with a scratch-made menu. The star is Sebastian’s Steakhouse Burger: a patty-cheddar-onion combo that Guy calls “dynamite.” The duck confit poutine made with hand-cut fries, cheese curds and, of course, duck confit, is also a hit.

Guy calls Black Tree “hard core” because this spot takes its farm-to-table mantra very seriously. He feasts on the Winter Pig, a cheesy pork-belly sandwich that he likens to “an enormous roast-pork dinner … in a sandwich.” Menu items change with the seasons, but all have a reputation for tastiness.

This restaurant serves unique dishes with a New Mexican flair. Hannah tries The Goat Torta which features tender, braised goat layered with habanero goat cheese, refried beans and honey habanero hot sauce.

Enjoy classic scratch-made diner fare with a Southwest twist at Zia's. Guy appreciated the balance between the savory salmon and the sweet caramelized shallots in the smoked salmon quesadilla. He also recommends the corned beef hash and the refreshing corn and avocado gazpacho.

This warm spot serves up typical south Indian specialties including Masala Dosa, a large crepe filled with spiced potatoes and served with a variety of house-made chutneys. Guy was also blown away by the tender lamb curry stew. “I want to jump right in it,” he said after the first bite.

Diners head to Rowley Farmhouse Ales for upscale farm-to-table comfort food paired with homemade rustic farmhouse and sour ales plus some of the best brews in the world. Their cooked-to-order new England Clam Chowder is some of the freshest you’ll ever have.

At Jambo Cafe, Chef Ahmed Obo brings African-Caribbean Cuisine to the Sante Fe locals. The Kenyan native uses a collection of Caribbean spices and flavors for the grilled mahi mahi platter. But as Guy learned, the goat stew is nothing short of "the real deal," with its tender goat and handmade roti. The food is so popular, Obo has opened a second location, in Albuquerque's NE Heights.