Head to this Mexican spot for tasty pork tamales. These beauties feature the traditional dough known as masa, which is punched up with pork drippings and a filling of savory shredded pork mixed with chile pepper sauce. They come topped with Christmas sauce: a flavorful combo of red and green salsas.

For an over-the-top meal to match Sin City’s opulence, head to the 600-item buffet at Caesars Palace. Particularly mouthwatering is the roast suckling pig on the holiday menu. The meat is slow-roasted until perfectly tender, then finished over an open flame to ensure a satisfyingly crispy exterior.

You don’t need reservations to eat at this pizza joint in the Cosmopolitan Hotel — just a sense of adventure. The by-the-slice counter service is unmarked and tucked away at the end of an unassuming hallway in the hotel. Reward yourself for uncovering this clandestine spot with a white slice. All the dough is made with a yeast that’s been aged for 10 years to ensure maximum flavor. The white pie is finished with a trio of cheeses — mozzarella, ricotta and Parmesan — and drizzled with garlic oil.

Owner Tyrone Bully built this joint by hand from the ground up, and he puts the same care into every rack of ribs he serves. Each rack is dry-rubbed and marinated for three days to start. Smoking the ribs over hickory and cherry woods and steaming them in their own juices create bold, smoky notes and fall-off-the-bone tenderness. A coating of Bully’s barbecue sauce adds a punch of flavor.

Head to this diner for comforting dishes made from family recipes. A standout is the chicken pot pie, which has a buttery crust composed of dough made fresh daily. The crust serves as the base of the pie, which comes piled with a hearty mix of chicken and vegetables topped with a creamy gravy.

Macaroons are a boyhood favorite of Andrew Zimmern, so he was delighted to discover this bakery’s elevated version, which uses tapioca syrup and fresh vanilla bean. Also try the Surly Cake, which pairs a beer-infused chocolate batter with salted fudge frosting. Cream filling completes the creation.

This homey restaurant is a go-to breakfast destination. Fuel up for the day with hearty options like sweet potato hash, a chili-stuffed omelet and a short stack of oatmeal pancakes dressed up with whipped cream and strawberries (and chocolate chips, blueberries, pecans or bananas if you so desire).

Swing by this former gas station to fill up on mouthwatering ‘cue. Try the burnt ends sandwich, a house specialty that’s served only three days a week. This beauty is stuffed with the flavorful tips of beef briskets that are seasoned and then smoked for 17 hours, resulting in a gorgeous char.

Bigger is better at this down-home joint, starting with its signature sandwich: The Jethro. This porky delight weighs in at nearly 2 pounds. It all starts with a breaded-and-fried pork tenderloin, which is placed on one half of a fluffy hamburger bun, then heaped with pulled pork, smoked ham and thick slabs of hickory-smoked bacon, then blanketed in an aged white cheddar cheese sauce and topped with the other half of the bun.

This spot is a Boston tradition, serving cops, construction workers and even Bill Clinton. Try The Pilgrim Sandwich, which stars a Thanksgiving feast on a massive roll. This beauty comes layered with homemade cranberry sauce, fresh-roasted turkey and savory stuffing topped with herbaceous gravy.

Hidden behind a gas station is a small hole in the wall where Chef Rodrigo Albarran-Torres is using his mother's recipes to cook up some authentic Mexican food. Guy and Joe Theismann, former NFL quarterback, devoured the lamb taco enchiladas and tacos al pastor, praising the balance of flavors.

Chef-Owner Peter Chang beat out other chef contestants in China to become the executive chef at the Chinese embassy in Washington, D.C. After leaving the embassy, he opened this spot, where he serves dishes bursting with the spicy flavors of the Sichuan Provence in the south of China. The most-fiery item on the menu is the Kung Pao Chicken, made with mouth-numbing peppercorn powder to ensure maximum heat.

This casual tavern has consistently been recognized by the press for serving the best burger in New Orleans, and for good reason. An in-house butcher grinds the burger meat daily, ensuring super-fresh patties. The half-pound cheeseburger is a particularly popular option. Chuck meat patties are grilled until medium-rare, then topped with a half-pound of shredded Wisconsin cheddar. Opt for the “All Potato” add-on and a spud loaded with fixings will come served as a side.

In a city known for its flavorful Cajun and Creole cuisines, fiery dishes abound, but the Spicy Gumbo at Liuzza’s really stands out by combining both culinary traditions. A savory base is punched up with a robust Cajun-style roux, while tangy crushed tomatoes and steamed shrimp add Creole flavor.

An ice-shaving machine invented by the original owner turns ice into a creamy snow at this spot. Housemade syrups are poured over the snow to make refreshing treats. A standout is the Banana Foster Snowball loaded with caramelized bananas and a sweet syrup that adds a vanilla custard flavor.