Restaurants

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.

This Texas restaurant and pastry shop doesn't whip out the typical Southern fare, but instead a Mediterranean menu which has customers and Guy singing, "shawarma, shawarma, shawarma." But it's not just shawarma that keep customers coming -- Afrah's homemade baklava has them staying for dessert, too.

Housed in a repurposed warehouse and the brainchild of four partners: a developer, a chef, a baker and a bartender; Weights + Measures is a casual restaurant, bakery and bar serving comfort food in a relaxed space.

They say everything is big in Texas, and T-Bone Tom's Steakhouse is living proof. Guy dropped by Tom's for their giant "Tom's Choice" rib-eye steak, oozing with flavor. Want another choice? Guy loved the juicy handmade sausage and signature deep-fried jalapeno poppers called Armadillo Eggs.

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.”

Chef-Owner Terron Henry delivers an authentic taste of his native Jamaica with spice-laden dishes that sing with traditional island flavors. Guy said the curried goat will make a convert out of anyone. “That is some of the most tender, flavorful and balanced curried goat I’ve ever had,” Guy declared after tucking into the meat. Henry marinates the goat with a heat-packed blend of housemade wet jerk and Madras curry powder, then cooks the meat in a seasoned curry sauce studded with carrots, onions and potatoes. A trio of sides (rice, cabbage and plantains) round out the plate. The exquisitely seasoned oxtails are another popular pick. 

Be More Pacific is all about Filipino tradition: their variety of dishes have been passed down through generations and infused with each chef's personal touch. Be More Pacific celebrates other aspects of Filipino culture, including hosting karaoke, a kamayan eating experience and a monthly Filipino-owned market.

Visit the "bad boys of Bosnian food" at Cafe Pita and sample some of their favorite Mom-inspired Bosnian recipes, like traditional lamb shank cooked to perfection in a clay pot or sausage on lepinja (Bosnian flat bread) in the mouthwatering Cevap Sandwich.

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 Robert Fleming's light and airy pancakes are "raising the bar on breakfast." The crispy corned beef hash impressed Guy with its "big flavor." The deliciously unique Pfannekuchen is like an apple pie disguised as a pancake. Try the bacon waffles for a savory spin on a breakfast classic.

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.

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.