Chino Bandido Takee-Outee

This Chinese-Mexican-Caribbean mashup was established in 1990 by husband-and-wife team Frank and Eve Collins and boasts a loyal cult following in the Valley. The kitchen yields a blend of Mexican and Asian cooking, creating multitudes of different mix-and-match food combinations, thanks to Eve's Chinese background and the couple's Arizona roots. Over the decades, the restaurant has grown into a 5,000-square-foot, 150-seat space, offering dine-in as well as takeout. The deep-fried, spicy-sweet Jade Red Chicken is practically legendary, while the slow-cooked carnitas dish is perfect next to a pillowy bed of steamed, white rice. If you're trying to get wild, opt for a burrito filled with egg foo yung or jerk chicken, or a quesadilla jammed with Chinese barbecue pork. And save room for dessert: Each takeaway order comes with a complimentary snickerdoodle cookie. New Normal: Chino Bandido is open for take-outee only. Order via phone, walk-in, or online. Call the number on the window, and they'll run the food to your vehicle.