Street cart dishing up legit ramen, fried chicken sammies and all sorts of Asian-influenced with a dash of Mexican flavors.

If you’re craving true Mexico City style tacos, this is your spot.

Women rule the world at this teeny, tiny, shiny gem of spot. One of us thinks its known for its baked goods. The other one pretty much just goes for their favorite brew. You make your own decision.

Tasty, quick and reliable. Exactly what you’re hoping to find when you don’t want to cook and want to bring something hot home.

Craft cocktails in a high design space.

All day cafe serving everything from omelettes and burgers to tacos and traditional Mexican dishes.

On Saturday’s in Todos they make their version of Argentina’s traditional “choripane”; a chorizo sandwich that tastes as incredible as it smells.

In our minds, this place is what Mexico thinks of an American diner. The coffee is strong, the food is solid, and if you asked us, we would say the Bistec Ranchero and Rajas Poblanos can’t be beat.

Super fresh fish in a laid back spot, with live music on Friday afternoons…just what you need to start the weekend early.

You can’t go wrong…between their Blue Corn Sourdough bread, sweets or specialty cakes this is one of our weekly stops for the pantry in downtown Todos.

This little neighborhood spot has some of our favorite paletas and helados in town.

We said it before and we’ll say it again…it’s ice cream. There is never anything bad about ice cream.

Fish tacos are like ice cream in Baja, everyone has their favorite and you can end up in a fist fight debating your pick. This is ours. And remember women usually do it better…sorry dudes.

Some of the best ceviche and seafood in Baja Sur, served under a palapa roof in a hidden locale in plain sight.

The gorditas are our favorite midday meal. It’s not fussy, and neither are we.

They only serve two things, birria tacos with or without cheese. We’re still hoping one day we can figure out how to fry the tortillas the way they do, but until then we’ll just keep showing up once a week for the master of birria that’s been here longer than we have.