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

â€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.â€It comes with rice—but not too much—and a healthy helping of tomatoes and lettuce to cut the fat.

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

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

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

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

â€Prepare the stew.â€Remove goat from refrigerator.

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