Crujiente means "crunchy" in Spanish, and the four crunchy tacos on the menu at this Arcadia hotspot set the stage for a plethora of other chef-driven tacos. Try the Korean fried chicken or Taco de la Semana—their taco of the week. Round it all out with a dessert taco and flight of mezcal, and you'll believe crujiente also means nirvana.

Although opened by Chef Aaron Chamberlin (Taco Chelo, Phoenix Public Market Café, St. Francis), this modern Southwest restaurant is now helmed by Rene Andrade and Roberto Centeno, both Nogales natives who were instrumental in the original menu creation. Get the enchiladas, with their hand-pressed corn tortillas that still crunch despite being dressed with red or green sauce.

As one of the few restaurants in the country dedicated to Native American cuisine, Kai is an exceptional dining experience. The storytelling ability of the service staff is reason alone to visit — as they weave connections behind tribal lands and the very food you’re eating. Local farms and purveyors help Chef Ryan Swanson create items such as Great Plains bison, cocoa and mesquite-cured duck breast, and Native seed brittle on a hand-picked lettuce salad.

Chef Stephen Jones hits classic Southern food with a touch of smoke, adds a dash of seasonality and flavor-driven creativity to give you modern Southern cooking at its finest. Jones’ now legendary buffalo cauliflower and hoppin’ john are musts. The biscuits and fried green tomatoes are worth a long journey. Check their social media to see if the elusive fried hot chicken is being offered.