KoJa Kitchen not only redefines food truck cuisine, but owner and Chef Alan Tsai is reinventing traditional Korean-Japanese eats too. KoJa short ribs are kiwi-marinated, then placed between two rice patties. Guy couldn't believe his taste buds. This is "Asian food at its best," he said.

San Francisco locals swear by HRD for its Korean-style breakfasts. On Triple D, Guy hunkered down on the huge spicy pork and kimchee breakfast burrito. Want another pick-me-up? Try the Korean Loco Moco made with a hodgepodge of kimchee-fried rice and burger patty all atop sunny-side eggs.

This classic spot in the Mission District dishes up Puerto Rican and Cuban favorites. Guy was impressed by Chef-Owner Rafael Frias’ version of ropa vieja, which is made from a recipe passed down by the restaurant’s previous owners. “I like that there’s real texture to the meat,” Guy declared of the dish, which features tender, shredded chuck roll that’s sauteed with peppers, onions and tomatoes.

The food at this cafe is so delicious that patrons are willing to wait hours for one of the 40 seats inside. Guy thought that the cornbread and jalapeno jelly made a perfect combo and he appreciated the flavorful buttermilk dill bread. The veggie chili was appreciated for its complex flavors.

Since 1981, Gloria Flores has been sharing her traditional El Salvadoran cooking to adoring Los Angeles locals. Guy's visit on Triple D left him scraping his plate of Adobada, a pork stew with a rich tomato sauce. And he was absolutely bowled over by the Seven Seas Soup brimming with crab legs and shrimp. “That is delicious — deep, deep flavor,” Guy exclaimed.

At ediBOL, Chef and Owner Andrea Uyeda pours her Asian-influence and a dramatic sense of style into off-the-charts creative bowls. The visually stunning layers of flavor in the Miso Peanut Ramen leave Guy speechless.

Guy said the bark is worth every bite at this barbeque joint in Los Angeles. The fried chicken sandwich was so good Guy predicted a line down the street for it and jokingly dubbed the smoked pork belly his favorite salad.

When a student of former high school teacher Bob Laffranchi asked him how cheese is made, Bob decided to find out. Since then, the self-taught cheese maker has been running Loleta Cheese Factory, which makes 5,000 pounds of cheese daily using local milk. Guy’s favorite? The spicy habanero Jack.

Opened in 1969 by a pair of Louisiana transplants, this joint is still serving classic Creole dishes. Try the classic standout gumbo, or opt for the crawfish etouffee. This dish starts with an old-school roux made from shrimp stock and a mix of tomato and cream of mushroom soups, which surprised Guy. Loaded with spices and tender crawfish tails, the resulting etouffee is “deep and rich and creamy,” Guy says.

Co-owners Pamela Schafer and Richard Park are bringing the best flavors of down-home barbecue to San Francisco at CatHead’s BBQ. This joint takes its name from the “cathead” biscuit — a Southern staple that’s the size of a cat’s head. It’s also one of the rare spots in the city with a barbecue pit. As such, Guy had to try the classic pulled pork biscuit sandwich served with a housemade mustard slaw and a side of pickles.

Tucked away in San Diego’s North Park neighborhood is this farm-to-table pub that serves a variety of local beers and a diverse rotating menu that is designed to go with the brews. You won’t miss the meat in entrees like the Hot Mushroom Sandwich: A head of beech mushrooms is deep fried and topped with scallion aioli and a house-made pickled celery and cabbage slaw. “I could eat one of these every day!” Guy said.

The two brothers that run this eatery lure in the locals with their fresh fish, which is the main ingredient in every dish they serve. Guy thought the fresh sea bass taco with lemon garlic butter was "outstanding." The cioppino with wahoo, mahi mahi, ahi tuna and scallops gives a spicy kick. Other standouts include the halibut sandwich, oyster shooters and clam chowder.

High school buddies, Mahmoud Barkawi and Osama Shabaik, combined their Egyptian and Syrian backgrounds to bring authentic Middle Eastern flavors to San Diego. Guy loved the shaved Chicken Shawarma, which is piled onto a salad, crispy fries or house-made pita. They make their falafel the Egyptian way with fava beans instead of garbanzo beans. “That’s no joke,” raved Guy.

Go sweet and savory at this 1940s-era eclectic diner with California flair. You'll find donuts smothered in bacon, upside-down floor lamps and funky names for dishes, like "Hangover Helper" and "Smac and Cheese."

Hotel Ivanhoe is where Guy got his first kitchen job. Tucked away in his hometown of Ferndale, this American-Italian restaurant serves “old-school Italian” fare like chicken cacciatore, which Guy calls “one of the most comforting things you could eat.” The risotto with Italian sausage is also a hit.