For a little spice and no DC politics, Tortilla Cafe delivers with Salvadorian pork-and-cheese pupusas. On Diners, Drive-Ins and Dives, Guy calls these stuffed tortillas "out of bounds." For more out-of-bounds flavor, try the chicken tamales made with a traditional masa and perfect blend of spices.

This semi-hidden noodle shop serves up addictive dishes like the Toki Classic Ramen that Guy describes as “a seven-course meal sitting inside of a bowl.” He also raves about the vegetarian dumplings, which feature a ginger-and-garlic-laced filling of fried tofu, shiitake mushrooms and daikon radish.

It didn't take long for James Alefantis to realize that combining his two loves, pizza and Ping-Pong, would be a great idea. In comes Comet Ping Pong, the D.C. hangout Guy couldn't resist visiting, as he called the Yalie clam pizza and the roasted pork Philly calzone some of the best he's ever had.

This spot earned the name “carnivore compound” from Guy, thanks to its meat-heavy menu of scratch-made creations that reflect the owner’s Jewish-Moroccan roots. A must-try is the Chorizo Cigar: A thin dough wrapper is stuffed with spicy, housemade sausage, then fried until flaky and golden brown.

Chef Jon Taub trained in French cuisine, but it’s this Philly native’s knack for crafting hoagies that draws the crowds. Everything is scratch-made, including the condiments that adorn his creations like the Jewish Hoagie. This beauty stars four kinds of meat, including brisket braised for 14 days.

Nora’s Fish Creek Inn is the place locals flock to for breakfast, lunch and dinner. A favorite is the banana-bread French toast topped with powdered sugar, blueberries and walnuts, which Guy likens to a “breakfast avalanche.” Guy also loves the “super creamy” beef stroganoff with mushroom sauce.

While you may not expect good Mexican food in Wyoming, Pica’s will prove you wrong. Guy tries the Sopes de Chicken Tinga: masa boats filled with refried beans and chicken tinga, then topped with lettuce, cheese, tomato, onion, chipotle salsa and sour cream. The pork posole verde is also a must-try.

Follow Guy’s lead and satisfy your pizza cravings at Pinky G’s. Guy savors the Funky Chicken, which is smothered in basil pesto and topped with marinated chicken breasts, ricotta, red onions, artichoke hearts and mozzarella. Another must-try is The Abe Froman: Spicy sausage is the star of this pie.

French onion soup may not be what you expect at a sports bar, but that’s exactly what Guy gets at Sidewinders and he calls it “the real deal.” If you are looking for more-traditional bar food, opt for the "S"idewinder Pretzel, which you can get stuffed with mozzarella, pepperoni or jalapenos.

This renovated cabin space now houses a casual joint with an eclectic menu. One of Cafe Genevieve’s star dishes is Pig Candy (a bacon lover's dream). Thick applewood-smoked bacon is cooked fresh daily and covered in a blend of sugars and spices; it's baked “low and slow,” which results in the ultimate coating. Pig Candy became so popular that the restaurant now sells it by the box on-site and at select shops around town. At brunch, step up your salad game with the aptly named Pig Candy Salad, which features the chopped candy sprinkled on top like bacon bits. 

A 100 percent organic joint is not what you expect in Wyoming, but local hot spot Lotus Cafe is exactly that. Guy loves the velvety texture of the Bombay Bowl with bison, vegetables, mango, roasted coconut and a special tikka sauce. The Thai curry bowl with rice noodles is another diner favorite.

If you're skeptical on how authentic Mexican food could be in Milwaukee, you'll change your mind after trying the mole at Cempazuchi. Owner Bryce Clark has been traveling to Mexico and seeking out recipes to deliver unique authentic dishes like duck tacos and Fajitas de Nortenos.

At this cafe, even the bloody Mary comes with bacon. Guy could barely finish the meat mountain - a stack of meatloaf, bacon mashed potatoes and bacon on rye bread. Starving? Try the Akimbo Burger, which uses two grilled cheese sandwiches for a bun, or order a beer and get a bottomless bowl of bacon.

Polish Chef Bruno established this cozy cafe and brought with him his stick-to-your-ribs Polish recipes. Guy loved the tang from the pickle in the Hangover soup, consisting of sausage, potatoes, bacon and an assortment of vegetables. Customers also enjoy the cabbage rolls and Bruno's Schnitzel.

Nothing lifts the spirits like some good-old Southern comfort food cooking. Guy deemed the dense cornbread stuffing the star. Also memorable is the sweet, tender and moist fried chicken over mac and cheese. The hush puppies, battered catfish and grits are also popular.