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joint out of millions, complete with slightly rushed service and an overflowing soda machine.
Here's what we looked for in a fast food restaurant, as we ate our way across the country: at least a handful of locations and counting, mostly in their home state, though we didn't always discriminate against states that have birthed bonafide regional favorites, or those that remain content with spectacular one-offs. All had to have both counter service and a robust takeout program, optimally a drive-through. Fully sit-down restaurants didn't qualify.
The rest of the menu is textbook Den-Mex, from hard shell tacos right on down to the Mexican hamburger, an only-in-Colorado favorite consisting of a burger patty stuffed into a flour tortilla with beans, practically floating in — you guessed it — green chile and topped with lettuce, tomato, and shredded orange cheese.
Today, Al's still thrives in a changed neighborhood, a well-aged, wood-paneled takeout joint surrounded by a parking lot, which most evenings will be filled with people demonstrating the "Chicago lean," local parlance for the stance required to eat an Italian beef without getting the whole thing down your front.
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