, and others are getting deep into the stewardship and celebration of heritage varieties.

The standout offering at this Cuban-inspired spot are the burritos and tacos stuffed with ropa vieja, that tomato-y stew of shredded beef so popular in Puerto Rico and elsewhere in the Caribbean.It comes with rice—but not too much—and a healthy helping of tomatoes and lettuce to cut the fat.

If you want to be really decadent, get it smothered with red and green enchilada sauce and buried under a mountain of melted cheese.It'll be the hugest enchilada you've ever seen.. Georgia:.Tlaloc El Mexicano, Athens.

This spot gets slammed on the weekends, and with good reason: It has some of the best Mexican and Salvadorian food in the state.You'll find papusas, lengua tacos, and your more predictable combo plates, and all are very good—and yes, the burritos are spectacular.

Come on a weekday if you can.. Hawaii:.

Kono’s North Shore, chain., unseeded and thinly sliced.

Prepare the stew.Remove goat from refrigerator.

Toss goat with 1 teaspoon of the salt in a medium bowl.Let stand at room temperature 25 minutes..