Costa Vida Tulsa, Tulsa

Costa Vida has restaurants spread across 10 US states and even Canada. Yet, there’s nothing “chain-like” about the way this franchise prepares their food. No matter the location, chefs stone grind wheat or white flour each day to make piping-hot tortillas for their tacos, burritos, quesadillas, and enchiladas. They slow roast pork and beef for hours and up the ante on standard chicken and shrimp with innovative, homemade marinades and sauces, such as raspberry-chipotle, and sweet baja. After all, founders JD and Sarah Gardner modeled their eatery—originally founded in Utah—after the fresh-made coastal cuisine they enjoyed during a trip to Cabo San Lucas. But, most importantly, the couple absorbed the lifestyle and method of their muses: everything is made fresh, by hand, and with care.