Little has changed since this taco business went from a farmers-market stand to a full-fledged vegetarian taqueria—except, of course, its airy surroundings and sparkling Lambrusco on tap. The kitchen still makes toothsome corn tortillas, griddled to order and stuffed with winning local/seasoning combinations such as asparagus, spring garlic, preserved lemon, and chèvre. Make a meal with velvety black beans or brown rice tossed in herb pesto. We especially love the place on weekends, when you can add fried or soft-scrambled Maryland eggs. Also good: Mushroom-and-feta tacos; kale-and-potato tacos.