|No Alcohol||Best for Carryout|
Victor Albisu—who serves up $128 tomahawk rib eyes at Penn Quarter’s Del Campo—is as passionate about feeding the little guy as he is about sating the AmEx black-card set. His often-packed taqueria, where you’re lucky if you can nab one of the few barstools, puts out two kinds of tacos: tradicional and nuestro. In the former camp, there are the usual taco-truck meats: terrific lengua (beef tongue), crisp bits of carnitas, and slow-roasted brisket. The latter category is where Albisu lets himself have a little fun—who’d ever have guessed poutine and bacon worked so well inside a tortilla?
Also good: Arabe taco, with chicken and chipotle yogurt; sopes with carnitas; green pork tamale; corn on the cob with mayo and cotija cheese; torta Cubana, with carnitas, ham, cheese, and jalapeños.