Another local favorite, Wolf and Bear has the tastiest little falafel wrap to ever come out of a restaurant on wheels. They’ve got a couple locations scattered around the city, but the cart I first tried was off Mississippi Avenue, a hip and trendy block filled with bars, burgers and boutiques. The falafel is light and fresh, organic and locally sourced (of course). Although it’s prepared in a food cart, don’t mistake it for fast food. You’d just as easily be presented with an equally satisfying lunch in a sit-down restaurant. For an alternative move, make it gluten-free. Lose the pita and opt for a falafel plate over a bed of greens.

The best underrated little sandwich in the city is at this unassuming little food cart off Burnside Avenue in SE Portland. A local favorite, the #1 pollo pibil is an untraditional, Portland-inspired torta. The Mexican sandwich has a super soft outer bun and a toasty-crisp underside that provides a nice subtle crunch. Layered inside are seasoned pulled chicken, chipotle-lime aioli, refried beans and shredded lettuce, which make for a beautiful bite. It’s a sandwich that’s not too messy and never tries too hard. The flavors combine to give you a light, yet hearty bite. Order an elote cup on the side and a cold beer from the neighboring cart and your lunch is complete.

One could say, there is a “flock” of great fried chicken places throughout Portland. Regardless, fans still swear by the chicken and waffle experience at Screen Door. It’s one of those places you’ve likely seen on the show “Portlandia,” poking fun of Portland’s ridiculously long brunch lines where people line up at 7 a.m. on weekends. But that dish (among many of their other Southern fare) is always worth it. Juicy-crispy salted fried chicken stacked on top of sweet potato waffles with a house-made honey drizzle. It’s a stacked plate, good enough to share, but it’s so dang good, you won’t want to. Pro tip: Forgo the weekend visit and go for brunch or dinner any weekday to avoid lines.

There are many places in Central California to enjoy Santa Maria tri-tip, but it isn’t so common around Greater Los Angeles. To find one of the best examples, head to Simi Valley and Green Acres Farm Market and Catering, a historic spot that opened in the late 1920s as a general store. In 1968, Dick Rhoads and some partners bought the market, then named for the TV comedy “Green Acres.” In the early '90s, son Randy Rhoads added the Santa Maria BBQ in front. While they dispense with the traditional coastal live oak in favor of mesquite, everything else is pure Santa Maria tri-tip. The bottom cut of sirloin beef is rolled in salt, black pepper and garlic salt before being grilled over Mesquite to infuse the meat with a sweet and savory flavor. Tri-tip sandwiches are served on a toasted garlic roll. A sauce bar featuring house-made BBQ sauces and sides are available. Green Acres also has a tri-tip dip, served with a side of au jus. Take a seat on the covered patio or get it to go. They do a brisk weekday lunch business, and weekends are busy, but it’s worth the wait. 

Mazunte, a small beach town 70 kilometers from the center of Puerto Escondido, is a gem, quiet and little touched by mass tourism. Among the simple restaurants set under thatched palapas facing the sea is Los Amigos. The chef and owner is originally from Argentina; his proposal is simple, all local and fresh. For those tired of seafood, he does a superb Argentine grill every Saturday, which includes pork belly, steak, marinated ribs and chicken, all cooked over wood coals.

Zipolite is the famous nudist beach, a favorite of hippies since the ‘60s. Today it is quiet and little touched by modern development. The owner of the restaurant Zipolipas, which opened in 1978, is Dona Felipa, whose kitchen is simple and homey. A plate of fried fish, or octopus ceviche, is best accompanied with the specialty of the house, macerated fruit water that is even better with a shot of local mezcal in it. The sea view is spectacular.

Everyone knows Doña Adela and her stand, which sets up on the south end of Puerto Escondido’s main beach starting early in the morning. Adela prepares whatever the fishermen bring in, grilling over a wood fire. Pescado a la Talla is a red snapper or pargo, split open, slathered with salsa and roasted to perfection. It is eaten as tacos with a squirt of lime. 

This outdoor eatery that opens only in the evening has become something of an institution among locals in Puerto Escondido. Originally a small locale with a few sidewalk tables, it has expanded due to popular demand and now extends down the block in either direction. Tasajo - salted beef – is grilled to smoky perfection on wood-fired grills and served over hand-formed “tlayudas,” corn-based dry-grilled flatbreads, like tortillas but finer and crispy. They are best accompanied by an ice-cold beer. 

“Smoked Fish” proclaims the hand-painted sign and, indeed, this simple locale offers tacos of tuna or marlin smoked on premises, as well as tempura-fried shrimp or fish. Colorful salsas and house-made pickled vegetables complement the delectably fresh oceanic fare. 

The Berber & Q group, co-founded by former Ottolenghi chef Josh Katz, opened its second site in June 2015 at 46 Exmouth Market. The new restaurant specializes in shawarma slow-cooked on a rotating spit over hot coals, alongside Middle Eastern cocktails, wine and beer. Look for spit-roasted lamb and chicken; cauliflower shawarma with golden sultana, rose and pine nuts; bowls packed with rice and lentils topped with lamb shawarma, harissa and anchovy; and pitas stuffed with chicken, lamb and slow-braised beef short ribs. Sides include grilled pitas, confit potatoes, blackened aubergine, grilled fattoush and more. For dessert lovers, ice cream pita sandwiches come with tahini soft-serve and caramelized bananas.