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This Denver-based chain, with over 400 spots nationwide, has been winning fans with its freshly made, if uncomplicated, south-of-the-border fare. The design is cheerful, sporting a “high-tech Aztec” décor of stainless-steel tables, rust-painted brick walls, and earth-toned tile floors. Blue-and-yellow-tinted hanging lamps provide accents, as does a massive poster of rural campesinos making tortillas. There are eleven varieties of burritos, with the fajita ranchera being one of the best: The steak filling is marinated in chili peppers and cumin for 24 hours before being grilled and mixed with sautéed red onions and bell peppers, tangy tomato sauce, and rice infused with lime and cilantro. It’s possible to go “naked” and skip the wrapping (which gets slightly soggy from steaming). Ground-sirloin tacos may lack zest, but a trademark creation called Mexican Gumbo is novel and tasty. The pork gumbo features moist chunks of shoulder meat simmered in salsa verde and layered over a mound of rice, beans, cheese, and a ladleful of tomato-based tortilla soup. — Michael Anstendig

Fajita ranchera burrito, $8.59; cheese quesadilla, $7.83; Mexican Gumbo™, $8.05