Chef

Nick Badovinus

"Sure, the tacos are the real deal—I don’t buy tacos where people speak a lot of English. But it’s the elotes sold from the cart in the shadow of the awning that rules! He shucks the corn to order, hits the chile hard, and never stops smiling and making small talk. For his fifth birthday, my son wanted the 'corn man' (no chile on his, please). It’s only a few bucks, so give the guy a five and tell him to keep the change! He is a hard-working man!"

"This is how I know it’s Sunday afternoon. Morelia's shrimp cocktail is how a standard, Mexican-style shrimp cocktail should taste: sort of sweet, kind of spicy, ice-cold, and with fresh avocado slices."

"The pork ‘cue at this third-generation family-owned establishment is the best in the city. Barbecue rib ends are considered a throwaway cut (and a pain in the neck to eat) so most places don’t mess with ‘em. These are loaded with fat and cartilage, and when they’re slow-smoked, they get so damn tender and juicy. This joint doesn’t smother the meat in sauce to hide its flavor, either. There’s hardly any seating, but who cares? Rip the bag open on the hood of your car and bring your own beer."

"Jack Perkins’ joint is a treasure. The burgers are standard Texas-style and juicy as a Parker County peach! Get it with double meat, jalapeños, bacon, fries, and a Coors draft. If you’re feeling a little daffy, get a brisket sandwich as well. A food coma never felt this good."

"Samir Dhurandhar is the best steakhouse chef in the country—period. The Cowboy is a serious slab of beef in a serious beef town! It’s Prime Allen Brothers beef, wet-aged for 28 days (at least), and generously seasoned. It’s radiant broiled, as it should be, and comes out rich, salty, and earthy. The blistered, charred flesh throws a baseline of bitter. Washed down with melted butter, it weakens my knees! A great reminder that being at the top of the food chain is really the best place to be."

"This pizza is just simple and great. I don’t know what he does, and I don’t care. It’s a perfectly balanced bite with the texture and structure of the crust, sweet caramelized onions, briny cherrystone clams, and creamy cheese. Jules is the mack. This is the only world-class pizza in town."