El Chingon

James Beard Award finalist chef Carlos Aparicio brings his Pueblan heritage to this East Passyunk BYOB cafe, where the cemita sandwich overstuffed with chipotle-marinated pork, avocado, Oaxacan cheese, and papalo herb on a sesame roll has become one of Philadelphia's most celebrated bites. The tacos feature house-made sourdough flour tortillas alongside fresh corn versions, and the ceviche verde with tomatillo and cucumber is a bright starter. New York Times recognition and consistent Michelin Bib Gourmand status reflect the quality. Order the cemita with adobo pork and the ceviche verde.