4055 Mercantile Drive, Suite 180, 503-305-5298, tastylakeoswego.com. 5 pm-10pm Thursday-Friday, 9 am-2pm Saturday-Sunday.
The Tasty brand is revived. The latest iteration of Tasty opened earlier this month in the new Mercato Grove development on Lake Oswego, run by two Toro Bravo alumni. If you’ve ever treated yourself to a steak dinner at Tasty n Alder, or taken a culinary journey around the world with shared platters at Tasty n Sons, you’ll remember those experiences in the new suburban location. The menu offers big cuts of protein, including a pork coppa with smoked paprika and grilled cowboy steak, as well as European-inspired bites like Catalan shrimp and the ever popular patatas bravas.
600 SE 146th avenue, tacoslaplaza.com. 10.30 a.m.-7 p.m. Wednesday-Friday, 9.30 a.m.-7 p.m. Saturday, 9.30 a.m.-5 p.m. Sunday.
The birria boom has hit Portland, and the lingering traffic jam outside Birrieria La Plaza indicates it’s the chosen one for now. Birria is a rich and aromatic consomme that is used every step of the way in the production of this bright red food truck. Tacos, quesadillas, and tostadas are all familiar offerings that take on a new (and messy) dimension of juicy flavor when dipped in deep red birria. Load up as much as you want à la carte or opt for Plato La Plaza (includes a mulita) if you want to choose the item that goes best with the broth.
At Shady Pines, 5240 NE 42nd Ave. From noon to 8 p.m. Thursday to Sunday.
A fully vegan food basket center in Portland seems like a no-brainer, and the popularity of Shady Pines confirms it: Even in the late afternoon to midweek, there’s usually a constant flow of people choosing to hearty vegan meals. Arguably the biggest breakout success in the pod is Dirty Lettuce. The Mississippi Transplant serves seitan versions of signature dishes like barbecued ribs and fried chicken with a rotating range of classic southern sides.
3601 SE Division St. 11:30 am to 2 pm lunch, 4:30 pm to 8 pm dinner Thursday-Saturday, 11:30 am to 6 pm Sunday.
When he dreamed of opening a loncheria in 2018, David Lizaola imagined serving classic lonches jaliscans on a birote enriched with lime and beer. When he couldn’t find a birote in Portland, he turned to ciabatta – and while it might not be traditional, it’s still pretty darn good. In the Hot Oli, Lizaola gives her pork loin an adobado treatment by massaging the cuts with a blend of guajillo pepper, herbs, allium and warming spices. It’s a perfect sandwich.
3582 SE Powell Blvd., 971-331-4284, jojopdx.com. 11 am-9pm every day.
Jojo’s signature Southern Fried Chicken Sandwich was a classic the second the first batch rolled out of the fryer two years ago: equally crispy and juicy; topped with vinegared coleslaw and a not-so-secret sauce of ketchup and Duke’s Mayo; large enough to swell your eyes without having to unhook your jaw. A brick and mortar arrives at the Pearl in the summer, but for now you can get it from a sky blue cart tucked away in the back of a parking lot next to John’s Marketplace. Few trips are so essential.