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It's all about choice at Clemen's, a spacious, exposed-brick burrito bar with a quick-turnover crowd. At the steam table, customers select among taco fillings of beef, chicken or seafood, or five different veggies—such as smoky roasted corn, meaty stewed portobellos, and spinach sautéed with pozole (hominy) and garlic—and that's before you get to the beans, tortillas and sides. Six varieties of burritos lead the pack, from the two-fisted Super Grande to the Clemen's Special, stuffed with an eggy, gently spiced chile relleno. Appetizers—from familiars like nachos, guac 'n chips, and quesadillas to heartily topped memelas and chalupas—tend to be cheese-heavy but otherwise piquant and tasty. A half-dozen salads satisfy a healthy (or guilty) urge for leafy greens. Locals savor Clemen's spit-roasted chickens, marinated to a turn, for a simple weeknight supper. — Helen Zelon

Clemen's main focus may be Mexican fare, but their two-fruit smoothies, like kiwi-canteloupe or papaya-mango, are blended on the spot, with ingredients available according to season.

Soft tacos (carne asada, pollo asado, barbacoa), $3; puebla Caesar salad, $4.50; rotisserie chicken, $6.50-$9.50