Bucktown’s favorite taqueria has all the fixings for a fiesta. Craft beers, custom-bottled Bourbons and pitchers of margaritas wash down the affordable abundance. And, despite the grungy décor, the vibe is as intoxicating as the aroma of the taco de chorizo verde. The patio is even more of a party, and sun-starved Chicagoans can be spotted out there soon after the groundhog has (or hasn’t) seen his shadow. Tacos are served individually, thus allowing ample opportunity to graze on the likes of the pollo pibil-achiote- and citrus-marinated chicken thighs steamed in banana leaves, topped with pickled onion slices and cilantro. Save room for the salsa de frijole con queso, a crock of pinto bean dip accompanied by lime salt-sprinkled tortilla chips.
- MICHELIN guide inspectors
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