The Limon family’s Veracruzan kitchen sits well outside the spotlight with locations in the west side of Oak Cliff and Grand Prairie, which means Dallas at large is still hearing the good news about their exceptional garnachas, mole veracruzano and picadas. Be careful with the enchiladas verdes: There are habanero peppers in the salsa, and a lot of them, which makes probably the spiciest salsa verde we’ve tasted anywhere in town.

Top pick: In addition to standard corn-husk tamales, Limon’s offers tamales veracruzanos, wrapped in banana leaves, and chanchamitos, which are chubbier and more rounded in shape. All three are very good. ($)