Eat This Now: Chivito at Puerto Madero

Sheet-thin slices of juicy rib eye and tender ham adhere to crisp slivers of bacon with a layer of gooey white cheese, whatever was grabbed from the deli case that day. It's a salt assault, first from the heady beef, then the double-porcine punch. The vegetal sweetness of roasted red pepper, lettuce and tomato save the palate, before green olives assertively arrive. Each bite finishes with the tangy sweetness of "Salsa Golf," a bagged condiment sold in the grocery, and the crunch of the fresh roll. Flawless victory.

Surprisingly, the college kids across the street at Santa Ana haven't caught on yet, so there's never a line. Once they do I'll be kicking myself for writing this one up.