The San Francisco chain with the redundant name — parilla is Spanish for “grill” — does chicken marinated, glazed, and grilled. The meat can get a tad dry, but considering you can spend less than seven bucks and be back out on the sidewalk with a toothpick in less than twenty minutes, you could do worse. Plus the lacquer-shiny, achiote-stained glaze on the birds helps make up for any deficiencies. Pick from a dozen sides — you can come back several times before getting bored. We’re fans of the moro rice; inky with black beans and their cooking liquid, it has a nicely pebbly texture and a strong breath of oregano-laced seasoning. Skip the ultrasugary fried plantains, which are glazed and sticky like doughnut holes. Instead, go for corn on the cob, and save your sweet tooth for a churro from the stand at the corner of High Street and Bancroft. After lunch at La Parilla, you can afford the calorie splurge.