The restaurant that made tacos al carbón famous in Houston in the seventies is still going strong. Order this to go: Carnitas: the pork is marinated, slow-cooked, and ample enough for two. It comes packed with green onions, sliced avocado, and a roasted tomato sauce. Luxurious queso flameado can be reheated the next day, and the brisket picadillo in the chile relleno has a great kick. And, of course, a taco al carbón (fajitas) never fails, smoky and tender, with sides of guacamole, pico de gallo, chile con queso, beans, rice, and a flour tortilla. Pro tip: For 10 percent off pickup, just type in the code given right there on the website.

Note: Review reflects COVID-19 protocols in place at the time of visit.