With Lent in full swing and my love of tacos a year-round thing, now is as good a time as any to put together a fish taco roundup. Since we already have a solid fried fish taco list, I set out to find 11 options that avoided the fryer completely.
'taco' on Serious Eats
Alambres show up here and there in the Chicagoland. Exact preparation can vary by region and restaurant, but here the dish includes chopped meats, vegetables, and lots of cheese mixed together with bacon.
One of the hard things about finding good Mexican food is that signs typically promise things that are not literally true. The outside promises a pastor cone, but then all they do is grill marinated pork on a flat top. But some places still use a trompo.
You may remember today's stop from the South Side taco roundup published last month, but there is more to this restaurant than just cochinita pibil tacos.
Frankly, corn smut (otherwise known as huitlacoche) can look a little scary, because it's jet black and mushy, and an infected corn kernel doesn't always scream "eat me!" But in Mexico it's a delicacy, and what's good for Mexico is good for me.
I visited La Chilangueada to try one thing, but that plan changed fast. Now I'm kind of convinced that La Chilangueada is one of the best all-around taquerias in Chicago, especially on the North Side.
These aren't necessarily "Korean tacos." Instead of a corn tortilla, En Hakkore uses a paratha, which is an Indian flatbread. The paratha is flaky, almost like a scallion pancake, but with none of the grease. It evokes the softest flour tortilla you can imagine.
Happy National Taco Day! Here's 25 options from the South Side to help fill in all the lists that neglected an entire chunk of the city. Ready. Set. Taco!
[Photographs: Titus Ruscitti] When I saw some new banners announcing the arrival of tacos de canasta at El Conde SA in the cool old-school building that sits at the northeast side of Western and Ogden, I returned the next...
To see one of the very best chicken tinga tacos around, make your way to Taqueria Perejil in Logan Square.
Not every place that makes tortillas by hand is great, but as with Neapolitan pizza crust, if you get that right it almost doesn't matter what else you do.
Eat it, let your eyes roll back in your head, and feel yourself a million miles away from the Chicago you know where eating spicy skin and fat on a tortilla born seconds earlier isn't even thought of.
While I'm fond of most of the taco options, the one that is always impressive is the shrimp taco ($3.50).
Chicago is a steak taco town. Sure, we have loads of other enticing options, but if I had to pick the most common taco filling around, carne asada reigns supreme. Here are my eight favorite.
Though it stuns me to say so, L' Patron's carne asada tops the very good offerings of nearby Las Asadas by a wide margin.
Doesn't matter if I'm at an Irish pub or a barbecue restaurant, if I see a taco on the menu I have to order it, which explained why I was at Brand BBQ Market in Logan Square with a plate of pulled pork tacos in front of me.
Do tacos from a Michelin starred restaurant taste different? When Mexique landed a star a few weeks ago, I finally had the chance to find out.
Big & Little's is a place that knows the fine art of battering and frying better than just about any place in town. Though I worried how it work, there was no way I could reasonably pass up the chance to try a soft shell crab taco.
The Taquero Fusion truck is slick and equipped with a flat-screen television on the side that displays the menu and prices. Being the eternal manchild, I love shiny things and blinking lights, and I naturally gravitated towards the truck until suddenly, tacos and guacamole appeared in my hand, and soon, into my mouth.
A few years ago if you asked me about fish tacos in Chicago, I would have gone silent, blanked, and probably gotten a little depressed that there weren't many options. But thanks to mostly new joints, there is now an impressive fried fish scene in Chicago, one that I can't wait to show off.