Carne asada torta @ Tortas Wash Mobile
Tortas Wash Mobile, established in 1964, is named for its location in front of a now-defunct carwash. Tijuana's first torta cart only makes one thing - the perfect carne asada torta. The meat is marinated and slow-cooked over a mix of mesquite and charcoal for 12 hours. The tender carne is placed in a pan of beef stock as the sandwich is prepared. The bottom of a toasted Mexico City style bolillo is dipped in the stock, smeared with a thin layer of mayo, then stuffed with heaps of succulent beef. The sandwich is finished with guacamole, tomatoes, pickled red onions and a spicy red salsa, if desired.

Soul Sandwich @ May Street Larder
Newcomer May Street Larder's Soul Sandwich is a gorgeous dish. Two crisp polenta waffles encase crispy buttermilk fried chicken, smashed avocado, smoked sour cream, pickled jalapeño and maple syrup. It's extremely decadent, yet fresh and playful. Definitely worth a trip to try this dish.

Steamed Cheeseburger @ Ted's Restaurant
The counter cook at Ted’s might well be the Jean Georges of hamburgers. He takes making this quintessential Connecticut anomaly, the steamed cheeseburger, very seriously. Why bother with steaming meat? It was a health fad in the '20s (although judging by the folks lined up at the counter, it’s not dietetic), and Ted’s, open since 1959, purportedly makes the ONE. Squarish burgers emerge from the steaming machine every few minutes, then get a shmear of steam-melted cheese (a proprietary cheddar blend). They’re served on a rather large Vienna roll (it matters, the high protein content holds the ingredients together). Add pickles for crunch and you’ve got one juicy and interesting sandwich. More riveting, though, are the hash browns (no french fries here!). Crisp chunks of potato are sprinkled with bacon bits and jalapeno, then smothered in chili and topped with the “secret” cheese. A wonder!

Strawberry Rhubarb Pie @ The Sixpence Pie Company
While every region in America wants to take credit for pie (really, is there anyone who doesn’t like PIE?), I, of course, consider it a New England invention. And Sixpence Pie Company has taken it upon themselves to make Connecticut the pie epicenter. I discovered Sixpence at Coventry Farmer’s Market, selling warm, miniature versions of their famous fruit pies. I started with a tiny strawberry rhubarb, the perfect blend of sweet and tart flavors with a buttery, flaky crust. I circled back for a savory one: a Shepherd’s hand-pie, stuffed with seasoned beef, silky potato and bits of carrot. The potato varieties are no-brainer yum, a Yankee take on a Brooklyn knish, but it’s the meat hand-pies (oh, the Little Piggy: cider-braised pulled pork and caramelized onion!) and fruit varieties that stand out here.

Blue and Gold Burger @ GoldBurgers
GoldBurgers is famous for its freshly ground hamburgers stacked with everything from potato chips and housemade pickles to blue cheese and skinny fried onion strings. I couldn’t resist a “Pig in a Quilt,” an all-beef dog wrapped in a layer of homemade sourdough with a Yuengling-caraway mustard dip. It was hot dog heaven for the girl who never turns down a Pig-in-a-Blanket! These guys are super serious about fast food done well, with local ingredients and a variety of homemade condiments and secret sauces. Not an order goes out without a stack of fried macaroni and cheese squares (what’s not to like?), but don’t pass up the fries: Fresh cut daily, soaked, blanched and fried to order.

Chofan de Ropa Vieja @ Sabrosura 2
The dwindling ranks of New York restaurants that offer "comidas China y Criolla" generally serve one roster of food from the Orient and another from the Occident; the two combine only in name. At Sabrosura, however, the culinary traditions intermarry in a heaping plate of chofan de ropa vieja. Briskly fried Chinese-style rice, or chow fan (chofan, in Dominican shorthand) is laced with Latin-style shredded beef — a classic preparation called ropa vieja (literally, "old clothes," thanks to its raggedy looks) — then decorated with avocado and fried plantain. Ask for it in Spanish, then hear your waiter call out the order to the kitchen in Cantonese.

Half Chicken Combo @ Super Pollo
Open since 1984 in Costa Mesa, fans head for Super Pollo and its moist, tender chicken. Sprinkled with a chile seasoning, "flame-broiled to perfection" and served with lemon garlic butter sauce, the Half Chicken Combo includes tortillas, beans and rice, pico de gallo and salsa roja. Perfect any time of day for under $10.

Verde Boy @ Bagel Boy
A dense and chewy bagel made on site, this is no ordinary bagel! Filled with a juicy and spicy lamb patty, salty grilled halloumi cheese, tomato and lettuce, turn it into a meal deal with fries, a side and a beer for just £10.

Lahmacun @ Feyrouz
Turkish and Syrian street foods are at their best in the hands of Feyrouz’s wonderful cooking and the owner’s Greek, Turkish and Syrian background. The baked lahmacun -- a round, thin piece of dough topped with minced meat, vegetables and herbs -- is to die for. This is my favorite, although you may prefer lahmacun topped with tabbouleh and yogurt.

Kebab @ Tomas Kebab
At Tomas Kebab, Armenian Hampartsoum Tomasian makes one of the best kebabs in town. Top-quality minced lamb, veal or chicken and finely chopped onion are skewered for the juiciest, most flavorful kebab you can imagine. Lahmacun, a thin, crisp flatbread topped with spicy minced meat, is also a must-try.