For over a decade, Lulú Álvarez and Joaquín Lara have served street food classics in Portage Park. From tongue tacos, tortas, and pozole, to a lesser-known street food darling: the pambazo, a type of Mexican sandwich made using a soft bread roll dipped in a red guajillo pepper sauce with lightly-fried potatoes. Filling options include chorizo with potatoes, steak, and chicken. Named after a city in Guanajuato, Pueblo Nuevo’s menu could not miss the opportunity to pay homage to one of the local favorites: green pozole. But unlike the pumpkin seed-based version commonly found in Guerrero, this pozole is made with tomatillos, resulting in a unique flavor, and served with chicken instead of pork. Traditionally mild, patrons can adjust the heat. The restaurant recently added mole enchiladas.

It is always summer at Baha Restaurant, where patrons can enjoy the flavors of the ocean in every form — From the traditional ceviche or the whole grilled fish enjoyed beachside in Mexico to fish sandwiches, tacos, empanadas, and even seafood-stuffed chiles rellenos. Do not miss the Instagram-worthy ceviche towers, a Sinaloan seafood fad that stacks ceviche, seafood, avocado, and a generous amount of condiments into tubular structures. The menu features three options: verde, with aguachile, squid, scallops, avocado and jalapeños; Baha, with shrimp, octopus, tuna, lobster, and squid; and the cleverly dubbed “the Sears Tower,” which layers up shrimp, fish, crab meat, mango, cucumber, and tomatoes which are topped off with a signature spicy red sauce. The restaurant ventures off the water with dishes like its parrillada, a small grill with enough skirt steak, chorizo, chicken breast, short ribs, shrimp, and panela cheese to feed two. Its land-inspired breakfast menu features nostalgic classics like conchas con nata — a decadent cream layer achieved by boiling milk — reimagined with sweet cream generously added to halved conchas to make a sandwich. The eatery also offers a wide assortment of chilaquiles and its take on the rich, traditional corn-based drink, champurrado.

Masa reigns supreme at Xocome Antojería with a menu of tacos, tortas, and tamales, a kind of shrine to “Vitamin T.” Known for its tlacoyos, oval-shaped sturdy masa patties stuffed with beans and finished with an assortment of toppings — including cochinita pibil, squash blossoms, pork rinds, and yes, filet mignon!  Any of these toppings can find their way into your stomach (and heart) by morphing into a taco, a torta, a sope, etc., depending on the vehicle of your choice. The casual, colorful Archer Heights restaurant offers blue or yellow masa for its creations. The eatery offers other street food favorites like the delicious pambazos— a bread roll that is dipped in a red guajillo pepper sauce and then filled with a mixture of potato and chorizo (there’s an option that just features potatoes) before being lightly fried. The finished dish is topped with lettuce, cheese, and sour cream.

The stunning quality of Lucidos’s tacos al pastor makes it no wonder that what started as a weekend home-based kitchen has secured a brick-and-mortar location. Lucido’s menu features staples like chilaquiles and sopes and quesadillas and enchiladas. Unlike many typical taquerias which are open primarily during the evening hours, this Little Village restaurant opens in the morning and serves breakfast.  But with al pastor so good, it might be easy to be distracted. To get the full experience, order it “con todo”, meaning, with all the garnishes. Don’t forget to request pieces of grilled pineapple for that perfect sweet and tangy kick (it’s not included with “con todo” here). Experiment with the red and green salsas to add another dimension of flavor or start by squeezing a hint of lime. To fully embrace the taco culture, hold your taco lightly by the middle and lift your pinky finger as the locals do in Mexico City.

The Zaragoza clan has been dishing up the celebratory Jalisco dish for almost more than 15 years sticking to a 100-year-old heirloom recipe from the Los Altos region. The family, featured on Netflix’s Taco Chronicles along with three other Chicago favorites, takes great pride in their process and ingredients, which include raising their goats. The meat is seasoned and cooked for several hours and served with a tomato consommé, red mole, handmade tortillas, and a fleet of garnishes (onions, cilantro, chilis, and lime). Try your birria or head taco with the molcajete sauce made with fire-roasted tomatoes and chilis — it is the G.O.A.T. A second restaurant recently opened in Uptown (4800 N. Broadway).

Inspired by the pan dulce their parents brought back from their native Michoacán, sisters Lizette and Marisol Espinoza opened Pan Artesanal in July 2018. Today, the Hermosa bakery has positioned itself as a local favorite with its assortment of pan dulce. Their offerings recreate traditional recipes such as the pan de nata, a buttery roll named for the milk fat used to make it. Patrons will also find creative interpretations of regional recipes like the pan de elote — a take on the soft and sweet corn Michoacano-style tamales known as uchepos. 

Pan Artesanal is a haven for conchas, a sugar-kissed, fluffy Mexican pastry available here as a vegan option. But there’s more to savor than just sweet treats. The eatery offers sandwiches on freshly baked bread, which makes a surprising difference. Last year, the team expanded its menu with delicacies like tortas, tlacoyos, tacos served on handmade tortillas, and a selection of chilaquiles. Two other exciting dishes among their selection are two Mexico City darlings, a torta made with chilaquiles, and the beloved “guajolota” (a tamal-stuffed torta). 

Guests who can’t get enough of the delicious tortillas — a recipe chef Marisol is very proud of — will be delighted to find out they can also purchase tortillas to go.

Pan Artesanal is open only on weekends. Consider ordering ahead via Clover to avoid the long lines. Service is consistently warm and welcoming and as vibrant as the atmosphere. There is free parking in a lot a few doors down.

This pambazo is street food royalty, made using a soft bread roll that is dipped in a red guajillo pepper sauce, is usually stuffed with potatoes, and lightly fried. These sandwiches are standouts at El Habanero where it’s obvious that chef and co-owner Enrique Lara draws inspiration from his native Mexico City. His menu boasts a few staples — think tacos, sopes, huaraches, enchiladas, and chilaquiles (give the green ones a shot). The pambazos truly steal the show by packing a punch with stuffing options that include potatoes and chorizo, steak, chicken, or plain potatoes with avocado. The best part is chef Lara is willing to adjust to customer preferences (he has made pambazos with tilapia and even chiles rellenos). And when the plate comes out, it’s piled high with lettuce, sour cream, and cotija cheese. The team at El Habanero recently added mole enchiladas to the menu.

This beloved Little Village restaurant is Mexican breakfast heaven. Playing on the cathedral theme, its décor features saints and other religious imagery. According to the owner and chef Jalisco-born Ambrocio “Bocho” González, his collection has grown thanks to the saints and other religious motifs his customers gift him. The menu features something for everyone, from eggs, omelets, and pancakes to crepes and tortas, but this especially rings true for those with a shrine in their hearts to chilaquiles. According to González, at La Catedral, the traditional chilaquiles verdes are made with tomatillo sauce, or the very spicy a la diabla version, which adds the smokiness, and depth of chipotle chilis to the heat, are the most popular. Try the café de olla or sample one of the many coffee drinks or milkshakes. 

La Catedral has recently expanded with a new, modernized version of its original restaurant in North Lawndale (1407 S. Washtenaw) and a more compact, counter-only service offshoot in Brighton Park inside Clínica La Esperanza (4720 S. California Avenue).

Much-talked-about chef Diana Dávila Boldin opened this lively Logan Square restaurant to share the experiences she built from her own family travels throughout Mexico — and diners have been eager to partake in the journey. Credit that buzz to the adventurous places she is taking Mexican flavors, techniques, and ingredients evidenced by dishes such as the heirloom tetela (a triangular corn masa patty filled with shiitake mushrooms and red mole), or her unique take on spaghetti squash — done “elote” style.  Here, the flavor and unique consistency of the mildy sweet and nutty gourd is enhanced by the plump and buttery cacahuazintle corn kernels. The dish is prepared in an esquite-like broth with cotija butter, guajillo chiles and epazote. Chef Dávila’s work has earned her a finalist spot for the 2023 Beard Award for Best Chef in the Great Lakes region and a semifinalist nod for the same award in 2024.

Founded in 1989 by celebrated chef Samuel Linares (lost to COVID in 2020), La Casa de Samuel is an established destination for authentic regional Mexican plates.  The Little Village restaurant features an impressive range of options that seamlessly bridge the well-known with the exotic, which this eatery reminds us, can be relative. Tortilla soup and ceviche can be enjoyed along with iguana, rattlesnake, venison, frog legs, cornish hen, and even bull testicles.  Some seasonal dishes are served during festivities, such as the emblematic chiles en nogada (chiles in walnut sauce) and romeritos (a wild, edible plant usually served with mole and shrimp), can be found here year-round. Don’t miss their handmade tortillas.

Step into this Humboldt Park haunt, and you might think you’ve stumbled into a bar in Coyoacán. Part watering hole, part street food haven, the menu has a way of making you second guess your latitude.

You will find a few known favorites among the always-available options, like tostadas, gorditas, and enchiladas, and the sopes are memorable. Their masa — thick, fresh, and with just the right amount of chew — is the perfect vessel for a smoky chipotle tinga or your pick of any of the available toppings. 

A short list of tacos includes asada, al pastor, and “campechanos”, which means they are a mix. At Barbaro, the mix consists of asada and the sausage known as longaniza, which is similar to chorizo with Spanish roots. And while I confess to being an al pastor purist, I must say that the restaurant’s take on this beloved dish did not disappoint.

Among the specials, we were pleased to discover a pork torta baptized in a light tomato broth. The concept might be reminiscent of an Italian beef au jus dip — except here, the soaking has been done and calibrated for you. Don’t overlook the taco gobernador, a shrimp taco with cheese and peppers that can show up among their specials, too. Salsas are great. The drinks? The list is as creative and spirited as the place itself.

Chef Miguel Escobar and sous chef Carlos Cahue are the creative culinary engines behind this newish suburban ode to the comfort food of Huandacareo in Michoacan and Huitzuco in Guerrero (also the birthplace of chef Carlos Gaytán). In partnership with wine director Sergio Angel and chef Michael Lachowicz (Aboyer, George Trois), the pair deliver fun and thoughtful options like the chile relleno with pipián de hoja santa, a poblano pepper stuffed with beef hash, apple, pear almond and peach, pumpkin seed mole and warm tortillas.

Inviting and unpretentious, the space at this Roscoe Village restaurant offers a selection of straightforward favorites, including pozole, tacos, ceviche, and enchiladas. Yet it’s the generous molcajetes that stand out. Popular in cantinas across Mexico, the famous pre-Hispanic lava rock kitchen utensils, transcend simple food preparation and become vessels brimming with sizzling meats, cheese, and a variety of other ingredients. At Amor y Tequila, the version of a molcajete is more like a rock plate, but the spirit is the same. The ingredients, sliced into strips, are presented alongside tortillas, inviting guests to craft their tacos to their liking. Diners have two molcajete options: one with chicken, beef, shrimp, and soft and mild panela cheese and another packed with squash, cactus, and bell peppers. The meats are of excellent quality, offered in generous portions, and impeccably cooked.  Remember to request salsa and limes to enhance the taco enjoyment. Amor y Tequila has a family-friendly environment with a dedicated kid’s menu.

When it comes to tortilla pairings, pork is an absolute game-changer. And there’s no better example of this delicious duo than the mouth-watering dish known as carnitas. 

Introduced by Hernán Cortés to what we now know as Mexico during the Holy Inquisition, eating pork was considered proof of being a Catholic. In modern Mexico, enjoying a carnitas taco is a different kind of ritual — one that is shared by Mexicans of all walks of life across time and space. Hailing from the state of Michoacán, the epicenter of Carnitas know-how, Inocencio Carbajal opened Carnitas Uruapan in 1975. With a third-generation Michoacano recipe, Carnitas Uruapan must be doing something right, as patrons keep coming back to order either one taco, a whole pound (or many), along with the traditional cactus salad, pickled chilis, chicharrón, or brain quesadillas. The lines were already long way before the story of this Chicago staple was featured in the third season of Netflix’s Taco Chronicles along with a few others on this list. But it’s not just about the food that draws people in. It’s about recreating the experience across generations. According to Inocencio’s son,  Marcos, who now manages the family restaurants, some Mexican customers bring their children for a carnitas experience akin to how their their grandparents enjoyed them. Also on the menu are difficult-to-find Michoacano tamales known as corundas. Made with two different masa types and stuffed with either queso fresco or swiss chard, corundas can replace a tortilla as a vehicle for the carnitas. The tamales are served with chile de árbol sauce, sour cream, and cotija cheese. While the Pilsen location is exclusively for take-out, the Gage Park location welcomes diners to eat in.

Another popular option known for its large servings of Nayarit-style seafood, Alegrías, is where folks go to chow down on prawns, lobster, crab legs, and more at affordable prices. Enjoy complimentary ceviche accompanied with fiery salsa while looking through the extensive menu. The choices can be prepared in a number of different sauces, and it’s best to bring a group to try a bit of everything. There’s a generous B.Y.O.B. policy as well.

Popular with locals and visitors alike, Mas Allá del Sol’s chef and owner Adán Moreno’s food is so impressive that he was once commissioned to cook for a group of visitors, including the Archbishop of Mexico City. This anecdote is somewhat poetic, as the Catholic Church has historically been involved as part and patron of Mexico’s culinary history. Moreno’s menu features Mexican favorites like enchiladas, chiles rellenos, and a cactus salad, all prepared with carefully chosen ingredients. Other dishes are just as Mexican but not always easily found, like the puerco con verdolagas, a tangy, meaty leaf that brings out pork in an extraordinary way. Their mezcal list is intriguing, going beyond Oaxaca and showcasing bottles from various states, including San Luis Potosí Jalisco, Michoacán, Guerrero, and Durango. This casual neighborhood eatery is open for dinner but offers a weekend brunch and is usually busy. Stay in the loop on the restaurant’s schedule changes, menu highlights, and upcoming events by following their Instagram account.

‘Cariño’ isn’t just the name of this restaurant; it’s the warm, fuzzy feeling that wraps around you the moment you walk in — the kind of affection that the word embodies in Spanish. And while this restaurant does not necessarily consider itself Mexican, the menu is intended to pay homage to Latin America’s rich culinary landscape, there is quite a generous nod to Mexican cuisine here. One glance at it, and it is obvious that the cuisine has a special place in chef and co-owner Norman Fenton’s heart (Brass Heart, Schwa). His journey through this country’s kitchens has inspired him to deliver a menu with Mexican dishes that are respectful, exciting, and innovative. Guests will be delighted with a 12- to 16-course tasting menu featuring dishes such as an oyster michelada and a ravioli plate stuffed with the earthy corn fungus known as huitlacoche. Curated by sommelier Richie Ribando, the beverage list at Cariño, showcases a selection of agave spirits, regional wines, and craft beers. For more flavors of Mexico, the eatery offers a late-night taco omakase at the chef’s counter on select evenings.

Kie-Gol-Lanee (“Old Stone” in the Zapotec dialect) is the phonetic spelling of Santa María Quiegolani, a small Oaxacan village in this state’s southern sierra. This is where siblings and co-owners María and Reynel Mendoza — and María’s husband — Léonides Ramos, grew up and learned to cook with recipes passed down through generations. Sandra Sotz, Reynel’s wife, completes the family team. 

The menu includes well-known regional staples like their Oaxacan-style red or green tamales cooked in banana leaves, red mole, and traditional tlayudas, as well as more exotic dishes featuring quail, rabbit, wild boar, and seasonal grasshoppers. The environment is relaxed, and the Oaxacan servers are well-informed.  Save room for dessert — their café de olla and tres leches cake are delightful. And for something truly unique, give the nicuatole a try. Similar to Jell-O, but silkier and made with corn and seasonal fruits, this sweet is not commonly found outside of Oaxaca. Awarded four times with a Bib Gourmand, the eatery caught the New York Times’ attention last fall, landing a spot in their “36 Hours in Chicago” feature.  More recently, Kie-Go-Lanee underwent a little sprucing up, breathing new life into its space with a refreshed ambiance.

Born in Montana to a Mexican family, chef and owner Julián Almanza partnered with bartender Nadia Vizcarra to open the Lincoln Park restaurant during the pandemic.  The team created a menu that showcases Almanza’s unique upbringing and love for the flavors of the Pacific Northwest. The small eatery is seafood-forward, but offers a variety of options ranging from ceviche to quesabirrias and several taco choices (do not pass up the lobster taco). But it is the Baja-style fish tacos that steal the show. Served with a house-made tartar sauce, sweet cabbage, and pickled habanero, they pack many flavors and textures. According to Almanza: “It’s not as easy as it sounds, and you can easily mess up something fried by battering it too much or not enough.” Notably new on the menu is a swordfish torta. 

The restaurant offers a weekend brunch featuring anything from avocado toast and quesadillas to chilaquiles and the northwestern huckleberry in pancakes and several beverages.

Like it or not, seven-time James Beard Award winner Rick Bayless offered a platform to Mexican food in the U.S. way before UNESCO declared this cuisine a cultural treasure in 2010, giving it a serious awareness boost. Frontera Grill delivers a changing menu of dishes powered by traditional, thoughtfully sourced ingredients and first-hand knowledge. Three decades later, and with several restaurants under his name (including the upscale Topolobampo and the Oaxacan-centric Bar Sótano), Frontera’s dining room is packed day in and day out with both locals and tourists. Diners can enjoy a menu featuring a few of Mexico’s “greatest hits,” including beloved regional specialties like the Pueblan tacos Árabes and a variety of mole sauces. And very much like it is the case with other prominent chefs, Bayless’ establishments are a talent incubator and a springboard for aspiring restaurateurs in the city. 

Paying homage to Chef Carlos Gaytán’s hometown of Huitzuco, Guerrero, Tzuco quickly positioned itself as a foodie destination for locals and tourists. The first Mexican chef with a Michelin-starred restaurant (Mexique), Gaytán’s story and gravitas in Chicago and beyond added to the buzz around his noteworthy comeback. His River North restaurant transports you to the environment of an upscale restaurant in Mexico. Guests rave about the nostalgic Mexican dishes brought to life with family recipes, food memories, and inspiration drawn from French cuisine and its techniques. The menu (perhaps due to the chef’s stint in Playa del Carmen) features several dishes inspired in southeastern Mexico. Fan favorites include the shrimp aguachile and the Guerrero-style cochinita pibil. Save room for dessert.