Visitors to Roberto's Authentic Mexican Food come back saying they serve "true Mexican food." Guy experienced firsthand the killer green chile sauce used for everything from the juicy tacos al pastor made with pork and pineapple to the chimichanga burritos. Guy asked to be a chimichanga ambassador.

Guy isn't usually a breakfast fan but he'll stop by Matt's Big Breakfast anytime of day. He orders the Chop & Chick, a giant Iowa pork rib chop that's marinated in a tangy pesto sauce and served with 2 eggs. It's "good eats" and possibly the closest thing to green eggs and ham.

Once you've chosen tacos, like Mexico City-style chicken tinga or spicy Yucatan pork shoulder, top it with fresh salsa from the abundant salsa bar.

At this Mexican restaurant, five sisters and a brother are pumping out 300 tacos a day the way Mom used to do it. Guy was head over heels for the carnita taco, calling it "killer." The savory Bombero Sauce was "excellent" as well; he appreciated the spicy kick it gave to the Bombero Burrito.

No need to feel guilty about indulging in the savory delights at The Duce in Phoenix — there's a gym connected to the restaurant for getting back into shape afterward. So go ahead and feast on comfort food faves like Beer Can Chicken, S’mores Cheesecake and Mac & Cheese Muffins (they blew Guy away).

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This fiery Thai restaurant gets playful with spicy flavors and classic preparations, for dishes like Dragon Eggz — pork, crab and shrimp dumplings — and boar in chile sauce.

Come to Over Easy for a quality scratch-made Sunday brunch with a Midwest touch. Guy admitted that the savory red-eye gravy on a ham steak was better than his own. The chicken-fried steak was enjoyed for its tomato jam and potato hash browns. The banana French toast made with brioche was "dynamite."

At Giuseppe's you'll find a world-class musician turned chef who's serving some authentic Italian food. Guy admitted that the Bolognese ragu with fresh made pasta was "crazy good" and better than his own. The "super flavored" pork shanks are a treat. He also enjoyed the osso buco done three ways.

When it comes to burgers, this Phoenix institution knows no bounds. Paradise Valley Burger Co.’s patties are exceptionally creative and universally appealing. Guy tried the country-fried burger, which features a deep-fried patty, green chili gravy and crisp onions.

Not a whole lot of burger joints can boast about having farm-fresh ingredients, but then again, most burger joints don't have a whole produce farm on their property either. At Joe's Farm Grill, try the ahi tuna burger with Asian slaw; Guy thought it was ''out-of-bounds ahi.''

This pizzeria is a slice of New York in the middle of the desert. Some of the signature pizzas are Italian mash-ups, putting classics like lasagna, ziti and spaghetti and meatballs on top of pies.

Grubstak is an Arizona spot with a knack for the stack. Owner Colton Grubb and chef Seth Widdes work together to create towering flavor combinations to please any palate. A popular pick is the Sweet Lou’s BBQ, which is a combination of shredded braised beef, applewood-smoked bacon and house-made cole slaw all piled on top of crispy sweet potato and regular fries.

Chef and Owner Amanuel Gebremariam is bringing the bold flavors and traditions of East Africa straight to Arizona. Guy loved everything saying, “each one of the dishes is individually its own little song and what comes together is the Ethiopian musical.”

When Wendy Garcia moved to the states from Mexico she ditched the carnivore life and starting cooking things her own way. She uses fried jackfruit for her Carne Asada plate and serves it with eggplant chicharron and crispy soy chorizo. The dish was so good Guy had to call his mother and tell her all about it. Also try the cactus tacos. Nopalitos are cooked down with cashew sauce and loaded into tortillas with cabbage and pickle veggies and topped with cashew cream.