Head to Joseph's Culinary Pub for upscale food in a laid-back atmosphere. In addition to decadent dishes like Lamb Neck Confit, Guy was surprised by the Organic Crispy Chicken Tamale: After steaming chicken, green chile and masa in a corn husk, Chef Joseph then takes the tamale out of the husk and fries it in duck fat. Guy was impressed with the combination of flavors and textures. “This makes me wonder why I haven’t had more duck fat-fried tamales,” he said.

Casa Chimayo may as well be called Casa Abuelita. As Guy discovered on DDD, it's like "walking into your grandmother's house." With its heartwarming New Mexican food (and chiles) on every inch of the menu, it's no wonder Guy said the dynamite blue corn chicken enchiladas really hit the spot.

When husband and wife team Jesus and Charlotte Rivera opened Tune-Up Cafe, locals became instant fans of the Salvadorian pupusas and salmon eggs Benedict. The real kicker? Guy loved the chile relleno with cheese "oozing out like lava on the Flavortown volcano."

Chef Gazala Halabi might work in a tiny New York kitchen. But her Druze dishes had Guy taking big bites. Move along, fluffy pita-bread lovers. Here, pita bread comes "New York Times thin." After kebabs and bourekas, save room for Osh Al-Saria, a creamy yogurt pudding made with orange and rosewater.

The thin cornmeal crust sprinkled with sesame seeds is the secret to all the pies at this pizzeria. Guy, a meat lover, devoured the Texan pizza topped with sausage, green chiles, pepperoni and Canadian bacon. The homemade pesto and balsamic vinegar sent Penny's Bruschetta over the edge.

This "blink and you'll miss it" restaurant brings a little bit of Brooklyn to Santa Fe, N.M. With owner David Jacoby, aka the "Duke of Soup," Guy discovered the secrets to the "dynamite," award-winning Smoked Turkey Wild Rice soup. For an unforgettable finish, try the scratch-made pumpkin pie.

After working in Greece for a few years, chef-owner Greg Menke decided to take what he learned about Mediterranean and Middle Eastern food back to New Mexico, and this unexpected fusion restaurant was born. Guy was blown away by the Steak Shawarma: Beef is marinated for three days in a tangy yogurt sauce before it’s grilled and stuffed in a pita with house-made hummus, cucumber salad, daikon radish sprouts, beets and their unique quinoa tabbouleh. The sandwich is finished with tahini and a New Mexican green chile sauce. “This is way more than a sandwich, it gave me goose bumps,” Guy said of the dish.

Bert's Burger Bowl has been rocking the world famous green chili cheeseburger since 1954 and locals have been coming back for it for over forty years. The green chili Guy calls "bananas" has turned this joint into a landmark and we're not surprised. Also try the Kobe Beef, Bison, or Lamb Burger.

Harry's Roadhouse may be in Santa Fe but on Triple D, Harry tells Guy the pork butt scrapple with polenta and sage comes straight from Philadelphia. Not to worry, he still serves New Mexican favorites such as Blue Cornmeal Waffles or southwestern Migas with pickled Jalapeno and killer cinnamon rolls.

Tecolote Cafe takes chiles seriously and guarantees theirs are straight from Santa Fe, N.M. The peppers make up the signature sauce Guy called "a hot tub in Flavortown." Here's a tip: If you want to sound like a local, order the Huevos Yucatecos "Christmas" style, with both red and green salsa.

You’d never expect to find a restaurant with such big flavors tucked inside a strip mall, but that’s exactly what this off-the-beaten-path spot is doing. Nearly everything at the restaurant is sourced locally, from the potatoes in their Bison Fries to the meat in their Lamb Sandwich. To make the sandwich, homemade bread is spread with house-made tomato aioli and olive tapenade and is topped with feta, mozzarella, roasted red peppers and tender braised lamb. Guy was impressed with the combination of flavors: “It’s really a Greek lamb dinner inside of a sandwich,” he said.

Chef Evan Blomgren draws the crowds with his elevated takes on traditional bar bites served inside a beautiful, historical building. For instance, he takes that New Jersey comfort food staple known as disco fries and amps it up with the addition of pork belly. The meat is seasoned and cubed, then layered on a thatch of housemade fries, along with a heap of banana peppers, a melty blanket of fontina cheese, a flurry of scallions and a drizzle of malt vinaigrette that Guy says “turbocharges the dish.”

Former computer programmer Kathy Rana left the tech world behind to open this cafe, where she now spends her days churning out comforting dishes and creative sandwiches. One filling favorite is the Kogi Steak. Rana douses thin slices of top round beef with a housemade Bulgogi marinade, then piles the meat onto a torpedo roll along with crisp lettuce, Jersey ripe tomatoes and spicy pickles. “That thin-sliced meat is just so nice and light and tender,” Guy declared after biting into the sandwich.

This massive diner dishes up scratch-made classics made from fresh, locally sourced ingredients. The Mile High Meatloaf, for instance, features grass-fed beef from a nearby farm. Hefty slabs of beautifully caramelized meatloaf are layered with mashed potatoes, then doused with a gravy made with mirepoix, veal bone stock and prime rib. “This is tender; this is juicy,” Guy said of the dish. “Look at me — I can’t stop eating it.”

Bagels are the name of the game at this shop, where brothers and owners Jimmy and Doug Rohr are slinging around 15,000 per week. There are 20 options available, including one fiery pick whose dough is mixed with shredded cheddar cheese and chopped jalapenos before being proofed overnight, then boiled and baked until a delectable crust forms. The brothers also serve inventive combinations that include a sliced Asiago bagel stuffed with a pork-roll-studded burger and a heap of Tater Tots.