Chef and owner Tony Avila and co-owner Axel Beverido have brought all the best bites from an authentic taco truck to a strip mall in Austin. Guy called their Taco Yucateco, with braised pork, black beans, pickled onions and bittersweet onions, the “real deal.”
After teaching for 25 years, Chef Iris Ornelas followed her passion and opened a restaurant that celebrated her Puerto Rican heritage. Her Caribbean Nachos are made with crispy fried plantains, instead of chips and are topped with roast pork, beans, cheese and chili sauce. Also, try their unique Chuleta Kan-Kan which is an extremely large fried pork chop with the rib attached. Guy had never seen anything like it.
Dignowity Meats is what happens when an East Coast boy falls in love with barbecue but misses his classic deli sandwiches. Chef Andrew Samia merges these two into his Burnt End Melt. Guy called the combo of hickory smoked prime angus brisket, mac and cheese, sliced pear and cheddar cheese, “a lethal weapon.” “You’d have to register this in Flavortown,” he mused.
Patrons head to Ma Harper’s Creole Kitchen for some of the most-authentic New Orleans cuisine outside of New Orleans. Alice Martinez "Ma Harper", now in her 80s, got into the restaurant business after retiring from the nearby air force base. She learned to cook by feeding her 15 siblings while growing up in New Orleans.
Chef Gustavo Plache and Norah Saleh, a husband and wife team from Argentina, are churning out their signature “fat tummy” empanadas in San Antonio. These extra-large hot dough pockets are filled with all kinds of savory and sweet ingredients. “You’re the example of the America story,” said Guy. “That’s why we do Triple-D.”
Diners head to Wrigleyville for a legit taste of Chicago in San Antonio. Chef Demetrios Tingas, aka Jimmy, spent 41 years in Chicago and brought his hometown staples with him when he moved south. “That’s as close as it is to the original,” Guy said between bites of the Famous Italian Beef.
For a passport to Thailand in Texas head to Jack Nuchjasem’s CrushCraft. Chef Nuchjasem is channeling the flavors he loved growing up near Bangkok into his authentic dishes. “That’s one of the best curries I have ever had,” Guy said after tasting the Green Thai Curry.
Chef Omar Flores is dishing out comfort food with a Southern spin and making some seriously crispy fried chicken at Whistle Britches. The Hot Dang is their Nashville-style hot chicken served on thick Texas toast, with cool dill ranch and house-made pickles. Their chicken and waffles are served with a drizzle of jalapeno hot honey, house-made sausage gravy and a wedge of watermelon. “That’s wrong in so many ways that it makes it right,” Guy said of the dish.
Guy’s been to more BBQ joints than most people so when one impresses him it’s worth trying. Chef and Owner Kyle St. Clair’s brisket was so tender that Guy remarked, “You don’t even need a knife; you can cut that with a bad look.” Have it on the Spicy Brisket Sandwich which is layered on a brioche bun with a roasted poblano, in-house smoked cheddar, pickles and red onion.
Chef Jesus Carmona is serving up real-deal Tijuana street tacos and more in Dallas. His grilled octopus tacos are topped with a spicy pesto salsa and cooled with avocado and cheese. The chef was inspired to make his signature Mole Fries by a vendor selling potato chips dipped in mole. His version substitutes crispy fries topped with house-made mole, crema fresca and cotija cheese. “I came here for tacos, I’ll come back for the fritas,” gushed Guy.
Chef Matt Pikar’s restaurant is the first Afghan place Guy has visited on DDD. The cuisine is redolent of spices like turmeric, cardamom and saffron. Guy loved the tender lamb shanks served over fragrant basmati rice and topped with raisins, carrots, pistachios and slivered almonds. The Kofta Chalao, Afghan meatballs, were another feast of spice and flavor.
At Tutta’s there’s a pizza for every appetite but they’re known for their smoked-meat topped creations. The Texan features smoked brisket topped with their house-made barbeque sauce, red onions, pepperoncini peppers and melted mozzarella cheese.
This bakery in San Antonio aims to transport you back to Mexico City circa 1950. The Mexico City-raised owners Jose Cáceres and David Cáceres are cranking out authentic bread and pastries like Guy has never had. Guy’s sons join him to make the bakery’s best seller, the Tequila-Almond Croissants.
Guy wasn’t prepared for the depth of authenticity he would experience at Cuchara. The real-deal Mexican flavors and attention to detail permeated every dish. He raved about the four-color handmade tortillas and the tacos chelo, potato-stuffed tacos topped with tangy green salsa, calling them “one of the top 10 tacos” he has ever had. He left calling it “an outrageous experience.”
Home Slice draws the Austin crowds with its New York-style pizzas, which have proven to be so popular that the joint sells 1,000 pies daily. Fans include Tim Love, who frequents the spot for its pepperoni and white slices. Home Slice’s pepperoni pie is slathered with a rich layer of tomato sauce, dusted with oregano, then hit with a flurry of Parmesan, provolone and mozzarella cheeses before being finished with perfect rounds of pepperoni. The white pizza features a layer of provolone and mozzarella cheeses studded with chopped garlic, mounds of baked ricotta cheese and heaps of blanched spinach. “It tastes like the most amazing sauteed spinach you’ve ever had in your life,” Love says.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.