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The tables get jammed with University of Central Florida students at this original outpost of Tijuana Flats, which was, in fact, founded by former UCF student, Brian Wheeler. Wheeler's concept of fresh, filled-to-bursting burritos and quirky hot sauces caught on big time, and Tijuana Flats has grown into one of Florida's most popular cantinas. If you're loyal to the restaurant's legendary MegaJuana burrito -- a walloping quarter pound of meat, with all the fixings, rolled into a giant 14-inch flour tortilla -- there's something cathartic about sinking your teeth into that baby here, at its place of origin. You'll find all the usual Tex-Mex suspects on the menu, everything from chimichangas and taquitos to enchiladas and hearty taco salads.

The restaurant's boast that it doesn't use freezers or microwaves is fine, though not unusual -- its competitors are similarly down-with-technology. The difference at Tijuana Flats comes in the subtle touches. The burritos are all lightly toasted, and the contrast of a slightly crisp exterior with the deluge of intense flavor inside is to die for. Then there's the hot sauce bar, where a dozen varieties, ranging from the slightly spicy to the inferno-esque, are denoted with happy, panting and utterly choking faces (don't miss the variety labeled ''Smack my ass and call me Sally') Another fun touch is the kids menu, which features chicken fingers, quesadillas and Pez candy for dessert.