San Diego foodies all swear by this Central Texas–style barbecue joint in North Park. If you’re dying to try it, get there close to when it opens (12 p.m. for lunch Wednesdays through Sundays, and 6 p.m. for dinner Wednesdays through Saturdays), as lines can be long and the restaurant shuts when the meat runs out. Order pulled pork or Texas turkey either in a sandwich or by the pound, then pair it with sides like Peruvian white beans, coleslaw (traditional or spicy), and potato salad. On Sundays, the restaurant also does an Argentinean-style asado, complete with chorizo, skirt steak, blood sausage, and house-made chimichurri. No matter when you go, be sure to grab a beverage from Thorn Street Brewery next door if you want to imbibe.