Mexican food is never out of favor in Chicago, but this year, it’s been hotter than a Saturday-night reservation at a Rick Bayless joint. Need help keeping up with the most recent outbreak of openings? We’ve broken it down for you.
Chilam Balam
3023 N. Broadway. 773-296-6901
THE CHEF: Chuy Valencia, an up-and-coming 23-year-old farm-to-table advocate who was most recently chef de cuisine at Adobo Grill
THE ‘HOOD: Lakeview
THE CROWD: Lively young Lakeviewers and value-seeking foodies lured by the prospect of a top-notch BYOB
ON THE MENU: Standing small plates such as flautas and halibut ceviche, plus a lineup of small plates and a few larger plates that changes monthly, as well as daily specials; red chile-rubbed ribeye is a current hit
AT THE BAR: No bar. It’s BYOB, with non-alcoholic mixers for sangria and margaritas available by the pitcher.
DON’T MISS: Pasilla-glazed pork ribs ($9.95); grilled hanger steak in guajillo sauce ($11.95)
Mercadito
108 W. Kinzie St. 312-329-9555
THE CHEF: Patricio Sandoval, who, with his brothers, brought the menu and concept to Chicago from New York
THE ‘HOOD: River North
THE CROWD: Young professionals and River North condo dwellers in for an after-work bite or a weekend night out
ON THE MENU: Tiny gourmet tacos, ceviches and other snacks such as baked oysters and queso fundido, plus a handful of larger entrees and about a dozen salsas and guacamoles; brunch launches Nov. 1
AT THE BAR: 70+ tequilas, plus tequila-based cocktails such as the flaming b.n.g.t.m. (two tequilas, rum, guava, orgeat)
DON’T MISS: Tacos estilo baja (crispy beer-battered mahi mahi with slaw and chipotle aioli, $12.50 for four); ceviches ($11.50 each)
Rustico Grill
2515 N. California Ave. 773-235-0002
THE CHEF: Raul Arreola, former chef of Lakeview BYOB sensation Mixteco Grill
THE ‘HOOD: Logan Square
THE CROWD: Folks from the neighborhood hungry for a new California Avenue dining option, as well as curious Mixteco devotees
ON THE MENU: Moles galore, plus carne asada, cochinita pibil and refined takes on Mex menu standards such as tacos and enchiladas; brunch features chilaquiles, huevos divorciados and the like
AT THE BAR: Nearly 50 tequilas and a cocktail list highlighting margaritas, including a solid (and affordable) house version
DON’T MISS: Trio of sopes ($7.50); wood-grilled rack of lamb with Oaxacan black mole ($20)
Xoco
449 N. Clark St. 312-334-3688
THE CHEF: Rick Bayless, the force behind Frontera Grill and Topolobampo, winner of “Top Chef Masters,” cookbook author and more
THE ‘HOOD: River North
THE CROWD: Everyone, sometimes all at once (beware long waits on weekends and during the lunch hour)
ON THE MENU: Wood-fired and griddled tortas (Mexican sandwiches), caldos (hearty soups), churros, pastries, house-made ice creams and bean-to-bar chocolate
AT THE BAR: There’s no formal bar, but you can grab a bottle of local beer or a glass of wine when you order at the counter.
DON’T MISS: Head cheese and smoked tongue torta ($10); Almendrado drinking chocolate made with almond milk ($3.25)
