Felipe Duran, who moved to Denver from Chihuahua when he was thirteen, brought the secret to great tacos along with him: It's the meat of the matter. At his three restaurants -- two Seor Sols and one Villa Del Sol -- the tacos all feature top-quality cuts of meat. Instead of fatty steak or dry pork, you'll find tacos al carbon stuffed with chopped ribeye grilled with tomatoes and onions, and tacos de carne adobada filled with tender shreds of pork that have been marinated in a chile-fired sauce. Even the crunchy tacos, with their spicy, seasoned ground beef, and the fish tacos, bearing a boatload of lightly floured and golden-fried halibut, are made special by their fillings. Each order comes with three soft corn tortillas and enough fixings -- fresh lettuce, tomatoes, sliced avocado, cilantro and a sharp, fresh pico de gallo -- to make some pretty big toppings. Shine on, Sol.
Readers' choice: Taco Bell