Tio Luis Tacos | Brighton Park | Mexican/Southwestern | Restaurant
Always-packed southwest-side taqueria best known for its tacos.

Our Review

Ever since the Trib boldly declared the tacos at Brighton Park's Tio Luis the best in town six years ago, the compact but always packed neighborhood restaurant has been known for one thing. But there are other notable options on the broad menu of antojitos, platillos, caldos, seafood, and breakfasts, among them a worthy carne en su jugo. And then there's the caldo de res, a steaming bowl of beef soup that doesn't get much mention in the literature (in English anyway). At Tio Luis, they use chamorro, beef shank, to produce a thin, murky broth with substantial chunks of meat you can pull apart with little effort, all the better to pile them on the accompanying corn tortillas. The fat hunks of vegetables—chayote, carrots, cabbage, green beans, potatoes, and corn—maintain their structural integrity bobbing in the broth, which is minimally seasoned, plenty salty but absent chiles or anything else to distract from its clean, beefy flavor. If you're feeling spunky, dump in the chopped cilantro and onion that come on the side.

Mike Sula

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Price: $



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