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5 Rabanitos
Chef Alfonso Sotelo, who cooked at Rick Bayless' restaurants, serves standout tortas, cochinit...
Best Chicago Mexican Restaurants
Anyone hungry for Chicago's Mexican heart can follow this trail of taquerias, carnitas counters and sit-down rooms. Most stops line 18th Street in Pilsen, with detours to Little Village, Archer Heights and River North.
Carnitas Uruapan slow-cooks Michoacan-style pork in a giant cazo and sells it by the pound, and Carnitas Don Pedro simmers its pork in huge cauldrons a few blocks east. Birrieria Reyes de Ocotlan keeps the menu short so the Jalisco-style goat birria in rich consomme can shine. In Little Village, La Chaparrita cooks suadero and tripe on a domed comal de bola, Mexico City style, while Xocome Antojeria in Archer Heights builds machete-length quesadillas on hand-ground masa. Rick Bayless' Frontera Grill rounds things out with complex moles. Expect a fast-moving weekend line at Don Pedro, bring cash, and reserve ahead at Frontera.
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Carnitas Don Pedro
Pork is simmered in huge cauldrons and sold by the pound with tortillas, salsa and pickled jal...
Location
Food_Tasting
Carnitas Uruapan
Michoacan-style carnitas slow-cooked in a giant cazo for about two hours, sold by the pound to...
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Food_Tasting
Birrieria Reyes de Ocotlan
The menu is short because the birria is the point: tender roasted goat in rich consomme with f...
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Cerdito Muerto
Housed in a family home that survived the Great Chicago Fire, it pairs mezcal and tequila cock...
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Mariscos San Pedro
A beach-party vibe with shareable aguachiles, ceviches, cocteles and whole fried fish. Bring f...
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La Chaparrita Taqueria
Owner Angelina Mendez cooks suadero, tripe and chorizo on a domed comal de bola, Mexico City s...
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Xocome Antojeria
Fresh masa is the star in tlacoyos, picaditas, sopes and machete-length quesadillas with gener...
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Frontera Grill
The restaurant that put regional Mexican cooking on Chicago's fine-dining map: complex moles,...