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Mexican restaurant from longtime Frontera chef Enrique Gomez.
Reliable, late-night Mexican food in Oak Park.
You'd expect a restaurant specializing in the cuisine of Guerrero, on the Pacific coast, to have some decent seafood, and La Quebrada does—especially the shrimp cocktails and ceviche. But when I go to this tiny joint in a dilapidated industrial zone, I want the goat barbacoa and fresh tortillas. La Quebrada's rendition of this dish is exceptional, featuring meaty hunks, perfectly cooked to a slightly pink center, served with cilantro, onion, and guacamole. On the side is a bowl of frijoles de la hoya, plump pinto beans in a mild broth. Handmade tortillas are pliant and absorbent, providing a perfect platform for piling on meat and vegetables soaked with the house molcajete (salsa ground and served in a mortar). Cornmeal also finds its way into other selections on the menu, among them huaraches, which are a vegetarian's nightmare/carnivore's dream come true, topped with a selection of tasty animals including marinated pork, chicken, regular steak, and dried steak (cesina). —David Hammond
Reasonably priced traditional Mexican restaurant.
Cicero storefront offering tortas and enchiladas in the style of San Luis Potosi.
A good source for fresh handmade tamales; one LTHForum member strongly advises sticking to the green sauce over the red.
Pan-Latin food and cocktails from chef Ruben Beltran, a veteran of Frontera Grill.
"New" incarnation of Dudley Nieto's legendary El Rebozo.
When Carlos Payan opened his Northlake polleria nearly a decade ago, his menu was simple, with charcoal-grilled chicken in the style of "Durango y Chihuahua" as the draw. But over time he's supplemented this with a variety of burritos, tacos, and platillos, including specialties from his native Durango like deshebrada, shredded dried beef in tomatillo salsa, and his mom's guisado, a red beef-and-potato stew. He's also a stickler when it comes to extras, offering the handmade flour tortillas common in northern Mexico but hard to find here, in addition to handmade corn tortillas and gorditas. Most impressive of all, though, is his salsa bar, featuring 16 house-made varieties, six made fresh daily. The range is broad, but the differences between them can be minute: There's a simmered tomatillo-jalapeño and grilled tomatillo-jalapeño. There's raw, simmered, and grilled tomato, and one made from raw jalapeño that Payan smashes with a stone to maximize flavor and punch. His hottest is a brick orange habanero, jalapeño, and arbol combo. It's hard to resist ladling some of each and every one into a little paper cup, no matter what one's ordered or how much. —Mike Sula
Mexican diner inside a grocery store in Cicero.
10 total results