Restaurants

Owner Helen Velesiotis may be Greek, but she knows how to cook up some "real-deal" Mexican food. Guy was skeptical about trying the Tacos de Lengua, which are beef tongue tacos. But after his first bite he was hooked on the dynamite flavor. Guy also enjoyed the shredded-chicken fried puffy tacos.

Most people probably wouldn't expect to find amazing food at a restaurant connected to a car wash and a laundromat, but The Cove in San Antonio is home to some of the best lamb burgers Guy's ever had. Owner Lisa Avestas' fish tacos and mushroom quesadillas are hometown favorites.

If you're looking for a great sandwich, swing by Kenny & Ziggy's, the New York-style deli that's making all the classics. You'll find Yiddish favorites such as Mishmosh soup and 10-ounce pastrami sandwiches, plus the eight-decker mother of all deli sandwiches called The Zellagabetsky.

Matthew McConaughey brought Guy to his favorite cafe that grows its own produce. Guy and Matthew downed the hearty portion of King Ranch chicken casserole and loved its creamy texture. The contrasting flavors of the maple syrup and savory ham thrilled Guy as well in the Pig 'n Waffle.

At this all-American diner, chef Terry Chandler is serving up classics with a Southwestern spin. Guy could barely take the heat from the seasonal New Mexico green chile and lamb stew. The steak with chipotle brown butter was memorable for its "big flavor." Locals enjoy ordering the cheeseburger.

The incredible flavors in this barbecue joint’s meats come from their specialty smoker, which runs on 100% oak wood fire. In addition to traditional barbecue cuts like brisket, they’re making serious sausages they call the Texas Hot Gut. Beef and pork are ground together with a house-made spice paste before being piped into natural casings. The links are then cold smoked for four hours to give them the perfect texture. “No dainty little sausage here, that’s meaty,” Guy said.

After meeting at El Paso’s culinary school, the chef-owners of this international joint decided to open a place downtown serving up the dishes they grew up with, like pupusas from El Salvador. These arepa-like breads are made from fine ground masa and are and stuffed with house-made Salvadorian chicharron, a spiced ground pork. Three come in a serving, but you won’t want to stop there: “I could have 500 of these,” Guy said.

After managing a restaurant for 29 years, Eshi Henry decided to open a place of her own so she could bring authentic Persian food to Texas. Her kabobs are made on a special machine dedicated to shaping spiced meats. “The machine is scary, but it makes a bomb kabob,” Guy said. Don't miss the Beef Koobideh: seasoned beef kabobs served with crispy Persian rice (called tadig) and a shallot-yogurt sauce.

When owner Edgar Delfin had trouble finding great-tasting vegan options in Texas, he created his own. Everything on the menu of this taco truck is 100% plant-based. Guy loved the Milanese Torta: Delfin makes his own seitan steak—a plant protein made from wheat gluten—which he then coats in panko and deep fries. The sandwich comes together on torta bread by stacking a layer of black beans, the fried seitan patty, cabbage and fresh tomatoes, and is topped with avocado crema and vegan mayo. Even as a meat lover, Guy was impressed: “You get such great texture in that seitan,” he said.

You’ve never tasted fusion like this before: this El Paso joint serves dishes made with flavors from around the world, like their Oxtail Tostadas and Pasta Chihuahua. “I think you made yourself a dish that is a one of a kind,” Guy said when he tasted the pasta, which is a Mexican take on a Bolognese. To make the dish, they mix a chorizo meat sauce and grilled steak with pasta and top with cotija cheese and fresh cilantro.

Only a few miles from the Mexico border sits this family-run tortilla factory that’s been churning out fresh corn tortillas since 1973. Most of the tortillas they make—up to 1,000 per day—are sold to other local restaurants, but they also serve fresh Mexican dishes in house as well, like the Picadillo Tostada. Ground beef is cooked with tomatoes, jalapenos, green beans and a mix of spices before it’s added to a crisp tortilla along with beans and a house-made chile con queso. The tostada is then topped with cheese and fresh lettuce for an added crunch.

After Guy and the team got done eating for the first time at this El Paso ramen joint, Guy knew he had to feature it on DDD. Owners Andres Romero and Gabe Valencia are dishing out a wide variety of authentic ramen and other Japanese dishes, but the must-have for first timers is the Tonkotsu.

Michael Sambrooks and Bramwell Tripp put their shared passion for delicious food and years of culinary experience together to create The Pit Room. Their dishes feature homemade recipes, created and smoked from scratch. In addition to barbeque, the pair serve up (breakfast) tacos.

Inspired by island cuisine, Martin and Sara Stayer created The Toasted Coconut for a stay-cation culinary experience. The brunch and dinner menu feature tropical takes on curries, sandwiches and fish dishes.

If you're interested in "licking the volcano out of Flavortown," Guy recommends ordering Lankford's Firehouse Burger basted with cayenne butter and loaded with hot-sauce mustard. Also check out their 12 bold burger specialties and daily lunch specials like the Chicken Fried Steak and Texas Hash.