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."

"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."

"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."

"This is the best 3 a.m. bowl of soul in town. It’s more than just a special dish—it’s a special place. Emotion trumps the poetry of the food here. The tortillas are like little warm blankets my mom would pull out of the dryer for me when I was five and had a cold. The pozole is hot, salty, spicy simmered pork in a dried chile broth. I always get a side of guac. Smear that on the tortilla, pull some pork shoulder from the bowl, add a little shaved cabbage. Roll, dunk, eat, sip Tecate. Repeat."