Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri, discovers some homemade authentic Mexican food at Los Tapatios, in San Jose, CA, a former lunch truck that upgraded to a full-blown restaurant.

When a New Jersey transplant opens a hot dog joint in Reseda, California, you get classic hot dogs like the Bald Eagle Ripper served with a sweet relish made with cabbage, carrot, garlic and oregano. Adventurous eaters may want to try the double-dog burrito or the deep-fried, bacon wrapped hot dog.

The motto at Falafel's Drive-In goes, "Feeling awful? Have a falafel." On DDD, Guy couldn't have agreed more. These fried chickpea balls are made with fresh herbs and a perfect blend of spices. Regulars know when getting their "falafel fix" that a refreshing banana shake is the perfect complement.

This Mexican joint is "everything but boring," Guy says. Everything is local and sustainable and completely homemade — right down to the tortillas. But the Torta de Chilorio, made with hot pork chorizo, queso fresco and bread soaked in adobo sauce? It's unlike any sandwich he's ever had.

Guy has been rolling to Jay Bee's for more than 15 years for "real deal" barbecue. You could say owner Beverly Neely has barbecue in her blood, as both her brother and nephew (Food Network's own Pat Neely) have been doling out delicious barbecued pork, ribs and chicken so good Guy's "stricken."

Get a taste of old-school Italian at Mama Cozza's, home to 20 scratch-made sauces that pretty much guarantee a quality Italian dish. Try Mama's sauce or Domery's sauce, and don't leave without having some pizza here. Guy says, "they’re doing it the way real Italians do it!"

Owner George Abou-Daoud opened this joint as an homage to the Italian restaurants in downtown Manhattan, and it’s apparent once you open the menu, filled with pizzas named after New York streets — think Fulton, Crosby and Mercer. Pork lovers, opt for the Gramercy. In addition to featuring red sauce and melted mozzarella, this pork-centric pie comes loaded with pepperoni, sausage, bacon, soppressata and guanciale. Once cooked, the pizza is brushed with a garlic-infused olive oil.

In a first for Guy, he checked out this food truck dishing up Laotian street food, which Chef-Owner Mony Vangsoulatda characterizes as “spicy, sour (and) bitter.” Guy tried the Kao Piek, a garlicky, chile-laced chicken soup featuring noodles that Chef Vangsoulatda makes herself. “These noodles got some texture and some bite,” Guy exclaimed, declaring the dish one of the top three Asian soups he’s ever tried.

Guy heaps the praise on this restaurant's Pad Thai and Tom Yum Kung soup, calling it "nice and light and bright and fresh."

Former NFL player Steve Smith has traded in the pigskins for wings, which he slings at this Stockton joint. One popular option is the Damn Hot, which Guy called a “good old-fashioned funky, crunchy wing.” For this dish, the wings are coated in a paprika-laced flour mix, fried and then slathered in a fiery sauce whose heat factor is kicked up with cayenne, smoked jalapenos and green chiles.

For a taste of New Orleans in the midst of Stockton, Calif., Guy made a beeline for this Miracle Mile restaurant. In addition to crepes (both savory and sweet), this spot also serves up its own twist on traditional beignets (chocolate or caramel dipping sauce, anyone?).

JAX at the Tracks may be an old-school diner, but all the dishes have an upscale, gourmet twist. Owner Bud Haley redid everything when he took over, including the menu. For a DDD first, Guy couldn't help but love the housemade English muffin used for the Crab Cake Eggs Benedict.

Guy's trip to Burger Me had him witness everything from chicken burgers to the beloved BBQ Bison Burger. But the Italian Stallion burger (where burger meets deli sandwich) forced Guy to hunch over to take a bite, as it included beef, salami, mortadella, hot peppers and Cabernet vinaigrette.

This authentic Italian deli churns out 4,000-plus ravioli a week using a ravioli machine that dates back more than a century. “I have seen really cool kitchen equipment in my day,” Guy said of the gear. “This might be the coolest.” The deli’s signature ravioli are stuffed with a combination of beef, cheese, spinach and Swiss chard, then served with a homemade Bolognese-style meat sauce

At this diner, an English husband and wife are livin' the American dream and serving up breakfast all day. Guy claims that the pancake roll with yogurt and berries is "righteous." Want a burger? Try the chorizo burger with fiery hot habanero salsa, avocado and flavor that is "out of bounds."