Cochinita and Co.

Chef and author Victoria Elizondo built this East End staple from a tent pop-up to a sit-down restaurant drawing from Yucatecan tradition and the full breadth of Mexican regional cooking. Cochinita and Co. earned a spot on Texas Monthly's Top 50 Texas Tacos for the vegan tinga de hongos, lion's mane and oyster mushrooms in chipotle adobo with pickled onion and avocado cream. The taquitos dorados, crispy shells stuffed with mashed potatoes and cheese and topped with avocado crema, are equally addictive.