Mago, which is Spanish for magician, owner chef Juan Luis Gonzalez to crafts authentic Latin and Mexican dishes that “dazzle” diners, according to the Daily Herald. The menu surveys both traditional and modern dishes, including three kinds of ceviche, empanadas stuffed with seasoned meats, and complex moles. Beyond the main dishes, the chef experiments with sucrose in desserts such as warm mexican spiced bread pudding, as well as a cantina menu highlighted by margaritas, mezcals, and over 250 premium 100% Agave tequilas.
Since 1979, a collection of family chefs has filled El Torero Restaurant & Bar's dining room with the aromas of authentic Mexican cuisine. Equipped with a catch of fresh ingredients, chefs drizzle chicken with special mole, green, and garlic sauces, and broil prime skirt steak before topping it with zucchini or poblano peppers. In the construction of their fleet of specialty enchiladas, cooks sauté shrimp and melt savory cheeses before en-rainbowing the whole ensemble with colorful veggies.
Outside the kitchen, bartending brethren supplement bites with margaritas forged from 100% agave tequila, and fruit cocktails concocted from the likes of Curacao and amaretto. Tall, vibrant purple booths cradle patrons more effectively than a robotic grandmother, and floor-to-ceiling windows illuminate gentle pastel-yellow walls.
Every four–six weeks, Cemitas Puebla's owner and chef, Tony Anteliz, sends a family member to Mexico to gather ingredients such as chipotle peppers and giant cinnamon sticks. He relies on time-tested family recipes honed in Puebla, Mexico to assemble these imported ingredients into sandwiches, tacos, and salsas that have been praised in the Chicago Tribune and on WTTW 11’s Check, Please!. Food Network's Diners, Drive-ins and Dives highlighted the restaurant’s signature cemita sandwich: sesame-seed-bread laden with fresh oaxaca cheese, papalo—a fragrant herb grown in Tony's mother's garden—house-stewed chipotles, and a choice of meats such as breaded pork and carne asada. Inspired by Lebanese shawarmas, tacos arabes begin with layers of pork shoulder and onion skewered on a rotisserie. The stack of meat rotates as slowly as a ferris wheel being ridden by a herd of elephants before a member of the open-air-kitchen staff shaves off tender meat and tucks it into pita-like tortillas.
The neon lights and bright colors at Grande Jake’s Authentic Mexican Grill’s three Chicago-area hubs hint at the menu’s dedication to spicy eats. Chefs scoop grilled steak, chorizo, and chicken into burritos, then douse them in melted chihuahua cheese and salsa ranchera. Homemade tamales burst with pork or chicken, and the pollo asada al carbon tops a 12-ounce char-grilled chicken breast with mole or green sauce. Refried beans, spanish rice, and chips serve as supporting actors to entrees, and the creamy Mexican-style custard in flan finishes dinners more sweetly than a dinner mint delivered by a troupe of newborn kittens.
The Chicagoland Bowling Proprietors Association has offered patrons ball-rolling entertainment with numerous local member centers for more than three decades. Over the course of two games (up to a $4 value each), hole-bearing balls can spend at least 20 frames gracefully gliding across waxed planks and toppling tiptoeing pins, or alternately fall victim to the gutters' tempting embrace. No matter which of the 28 participating locations patrons decide to patronize, their toes will be stylishly covered in a pair of rental shoes (up to a $4 value) that work to minimize bipedal friction and maximize the uniformity of spontaneous song-and-dance numbers.