There are tacos, and then there are tacos. Sandwiched between a crepe stand and a bar, this tiny, festive Farmers Market stall serves Mexican fast food the way it always ought to be.

Making fresh tortillas in one corner and dishing out mounds of stewed meats in another, the staff slings savory fillings like zucchini succotash, slow-roasted pork and tangy shredded beef for the tacos and enchiladas. There are three sauces to choose from, plus a mole that is dark, thick and complicated, perfectly balanced between bitter and sweet. For breakfast, the strong coffee with cinnamon jumpstarts a plate of damn tasty huevos rancheros. And though the food is more authentic than most Mexican spots, the staff isn't averse to fixing nachos with fresh-made guacamole for the rowdy crowds from the bar next door. —Lesley Balla