The "Zabar's of Cicero" offers not just pizza but fresh-baked bread, antipasti, pastas, and homemade gelati. Cash only.
For more than 85 years, Klas has served hearty Bohemian cuisine to customers who have included Al Capone and George H.W. Bush. It's one of the best dining bargains in the Chicago area: most of the reasonably priced dinners come with a medium-dark Bohemian rye, homemade soup, a main course, spaetzle or dumplings, dessert (most often a cakelike kolacky filled with fruit or poppy seeds), and coffee. The Wiener schnitzel a la Holstein is topped with two fried eggs, anchovies, and capers, and it's a superb combination of flavors and textures. Some meat dishes, such as sauerbraten, are drenched in sauces that tend to be a little heavy and sweet. There's a pocket bar attached to the restaurant (described on the menu as a "14th century wine and tap room") that offers a full selection of domestic and Czech beers (including draft Staropramen and Radegast), as well as wine and mixed drinks. After eating, take a tour of this castlelike building: there's a pleasant walled garden, the Dr. Zhivago Room on the second floor is decorated with colorful murals depicting scenes from Russian history, and a long band-rehearsal space has smaller side rooms that hark back to a time when the restaurant accommodated the world's oldest profession. —David Hammond
Cicero restaurant offering Latin American food. Also has carry-out and delivery.
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
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.
Mexican diner inside a grocery store in Cicero.
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