Chef John Asbaty is bringing Italian comfort food classics to Chicago. Guy likes how the spice and acid from the peppers balance the sweetness from the currants in the meatball sandwich. The porchetta on the fried crescentina bread is "melt-in-your-mouth good."

With a chef who used to be a metal musician, Tacopocalypse naturally specializes in the realm where creative meets outrageous. The taco and burrito flavor combinations are incredibly unique here, with fillings like wasabi brisket and bacon chorizo, and plenty of vegan and vegetarian options, like andouille-spiced seitan. Start with the masa fries, with a Guy-approved topping of kimchi and queso.

There’s a reason Smokey D’s racks up so many awards: The team prepares some of the best BBQ in the Midwest, with three full smokers turning out brisket, ribs and more around the clock. You can’t go wrong with any of the meats, but Guy recommends the smoked chicken wings in particular, which come smothered in your choice of house sauces. For a decadent finish, order the apple dumpling. This sweet yet tangy dish comprises crisp dough and syrup-soaked soft dough, with tart apple tucked inside.

A little taste of Louisiana in the Midwest, this authentic Southern gem spins out convincing takes on classics like fried fish, barbecue ribs and a modern take on fried chicken and waffles, with sides like red beans and rice that left Guy speechless.

Bet you didn’t know there was a royal family of chili, but the residents of Des Moines named the original owner of this classic drive-in the Chili King, and the rest is history. Obviously, the name of the game is chili, but Guy also recommends the Tenderloin — a Des Moines staple made from tenderized fried pork shoulder. Try it all without ever having to leave your car.

Set in an unassuming strip mall, this Des Moines hot spot might at first look like an unlikely place to serve amazing Ecuadorian cuisine. But locals flock to Mi Patria for authentic South American ceviche and empanadas.

The Flying Mango’s unique name is a hint at the bold, original food it serves. Chef Mike Wedeking offers a menu of Southern barbecue with Caribbean influences. The Memphis-style ribs are popular, but Guy recommends trying the house-smoked catfish cakes.

Dixie Quick's owner, Rene Orduna, grew up working at his family's Mexican restaurant, and then traveled the world. So when he got to Council Bluffs, Iowa, he put everything he learned into one eclectic menu. Guy said the Texas Chile Pepper Steak was ''one of the best pepper steaks I've ever had.''

New Orleans native Chef Carter Hutchinson has proclaimed Zydeco the Cajun embassy of Indiana. Guy loved the combination of flavors in the spicy barbecued shrimp with Cajun smoked pork. The boudin according to Guy was "super tender" and he liked the Creole mustard on top.

Triple XXX is named after a brand of root beer that has been served here since the 1920s, but it’s the burgers that have put this spot on the map. Made from sirloin butt that’s ground in-house, these “chopped steaks” won Guy over when he stopped in on Triple D. “That’s a good burger,” he declared of one option featuring two cheese-smothered patties nestled on a toasted bun.

Jersey native Blair Laing is making Garden State classics and 33 different cheese steaks. Guy fell head over heels when he bit into the Wildwood Cheese Steak with blue cheese, meatballs and rib eye. The chicken salad sandwich with homemade bread and the loaded chips with BBQ sauce also impressed.

This old-school spot serves up American classics like a beef and bean chili laden with plenty of spices that Guy calls “a home run.” Owner Nick Boyd also keeps customers with a sweet tooth satisfied by churning out fresh, flaky pastries, while his wife, Charity, serves '50s-style floats and phosphates. One cult favorite is the Green River Soda, a retro flavor that’s a big hit with the kids, thanks to its super-sweet taste and its ability to turn your tongue green if you guzzle enough of it.

Guy heads to Thai Mee Up for Thai-inspired Hawaiian food right by the airport. Their “out-of-bounds” stuffed chicken wing with sweet-and-sour plum sauce is crispy on the outside and bursting with veggies and rice noodles on the inside. Their boneless pork ribs also take Guy to new heights. “On a scale of 1 to 100 that’s a 101,” he says of the immaculate dish. “This is like a freight train to Flavortown.”

Elena’s is serving up Filipino cuisine with a Hawaiian twist. Guy can’t get enough of the Lechon Special, which is chopped crispy pork tossed with tomatoes and onions. Another must-try is the fried pork, which is made out of boneless pork butt and served with a side of pickled ong choy.

Chef Kyle Kawakami keeps it fresh at his food truck, where his ever-changing menu features farm-to-table street food. A new lineup is created every two weeks, using seasonal ingredients and incorporating different regional or ethnic themes. Follow @MauiFreshStreatery on social media to see what he’s currently cooking up, and to track timing and location. The Okonomiyaki is one of the most unique dishes that Guy has ever had in a food truck.