Amanda Albee

San Pedro's

This effortlessly friendly, colorful spot is one of the best places in North Texas to enjoy Honduran food. That starts at breakfast, with San Pedro’s signature baleadas, flour tortillas stuffed with beans and crumbled cheese. (For a few dollars more, “baleadas supreme” come with avocado slices and meat, too.) Honduran tortillas are different from the Mexican variety: fluffier, thicker and softer, they almost resemble the batter used for sweet crepes. You can get a foil-wrapped couple of tortillas on the side of many of the main courses here, like grilled chicken or steak buried in a mound of sauteed onions and bell peppers. Want to try some of everything? Grab the San Pedro’s Pincho, grilled skewers of meat that come with rice, beans and fried plantains.

Top pick: Don’t miss the appetizer plate of Honduran tacos, which resemble the dish many Texans know as flautas, only buried in a tangy thicket of cabbage salad. And many regulars can’t resist the combination of plantains and fried chicken.

The downside: Service can move a little slowly when the restaurant’s busy at lunchtime. If you’re ordering takeout, just call ahead.

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