"D.C.-area restaurateur Scott Parker brought his hip taqueria to Fells Point last fall. The 7,000-square-foot space with a sizable patio pairs Baja California-styled street foods with multiple margaritas by the glass or pitcher and Mexican beers on tap. The menu also carves out room for tostadas, crab-topped guac, loaded nachos, quesadillas, and offbeat tacos like a shaved ribeye-and-queso Philly Philly creation. Weekday happy hour (4 p.m. to 7 p.m.) brings $4-and-up orders to the table." - Jess Mayhugh, Tierney Plumb
