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Restaurant: Mexican/Southwestern» Recommended
7 results
Guerrerense spot offering the traditional dried, grilled beef preparation and other authentic fare.
La Chaparrita Taqueria #1
Little Village paragon of the taco arts. No carryout; alcohol prohibited.
One of two—formerly three—Ashland locations dishing out "the best tacos in town."
La Placita de Durango
Gage Park taqueria specializing in the food of Durango.
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
CLOSED. Regional Mexican specializing in—what else?—moles. Geno Bahena served as consulting chef.
L'Patron
Taco counter from a couple of upscale-Mex-restaurant vets.
7 total results