This taco shop-cum-quick-concept joint serves the refined spins on Latin fare that made chef Julian Medina a household name (and earned him an Iron Chef battle). The tacos are certainly the most popular item and, given the taqueria designation, a must-order. There are ten varieties, including Oaxacan-style grasshoppers, beer-braised brisket, spicy lobster, short ribs with bone marrow, or mushrooms and cactus. The protein choices can also be added to a base of rice and beans for a flour-tortilla-wrapped burrito. But it’s worth it to look beyond the obvious orders to sample a top-notch take on Caesar salad, tortilla soup, and an acidic and piquant ceviche of daily market-fresh fish.