Crispy Redfish Tacos ($11)
Dworshak wanted to avoid the typical fish taco, "I feel like every restaurant does tilapia fish tacos, so we decided to use a nicer quality farm-raised redfish." Inspired by some coconut custard, he looked to Southeast Asia for inspiration: "I love to stretch things a bit, so it's topped with a coconut custard, carrot jalapeño slaw, and local basil. So it sort of tastes like a bánh mì."
Maple Creek Farms Pork Belly Tacos ($11)
The inspiration came from somewhere much closer for this one: "Honestly, I was inspired by Cemitas Puebla." To mimic the sesame seed crusted roll, the tortilla contains sesame paste and sesame seeds. The pork belly is cooked in a pan and then served in a salsa made from morita chilies. It's then served with pickled onions, fresh mozzarella, and local arugula.
Lamb Chorizo Tacos ($11)
"This is probably the most popular pick right now." The lamb chorizo is made with morita chilies, but also features egg mixed in, almost like a meatloaf. Seasoned with smoked paprika and cumin, it's served with a tomatillo pistachio salsa and a jicama escabeche.
Beef Barbacoa Tacos ($11)
For the beef barbacoa, Dworshak grills and then braises the meat in a liquid flavored with Negro Modelo, tamarind, habanero, and all spice. "It's then shredded by hand and then added back into to the liquid."
Suzuki Bass Ceviche ($7.50)
I should note that Takito serves more than just tacos. Dworshak calls this "Latin sashimi," because unlike most ceviche, "the liquid is only introduced to the fish on the plate." Slices of firm fleshed Suzuki Bass are drizzled with fresh lime juice and extra virgin olive oil, and then topped with avocado, black garlic, pickled carrots, and fresh turmeric.
On the Wall
Takito just recently opened along Division Ave. in Wicker Park.