An American tourist in Mexico might stroll by a restaurant decorated with goat horns and not give the decor a second thought. However, the horns do often signify something special: birria, a hearty mexican stew from the state of Jalisco. And while Mr. Burritos and Los Lokos Burritos may not have goat horns strung across its walls, its chefs do make the spicy, soul-warming treat—but only on weekends.
The name Mr. Burritos should give away the eatery’s other specialty, which comes in nearly 20 varieties—including two vegetarian options and two sizes, baby or giant. Similar spiced meats, such as barbacoa, steak, and carnitas, also fill tacos and chimichangas. People who weirdly enjoy mornings can stop by in the a.m. for a hearty Mexican breakfast of eggs and chorizo. Aside from inviting guests to test their heat tolerances at three locations, Mr. Burritos and Los Lokos Burritos deliver their food directly to doorsteps and can also cater events such as birthday parties and presidential debates.
Mario Dovalina and Edwin Ptak established the original Pepe's Mexican Restaurant in 1967 in order to satisfy diners craving authentic Mexican dishes. With more than 40 locations in the Chicagoland area and northwestern Indiana and traditional eats that are sold across the United States and even in Mexico, Pepe's appeases a wide audience with its hearty options. Appetizers such as chips and fresh guacamole made daily or chili con queso ready bellies for veggie burritos bursting with seasonal vegetables. Flat-screen TVs broadcasting sports games or ballerina-wrestling matches dot the spacious walls at many of the chain’s casual eateries, keeping diners in their seats long after their shrimp, pork, or vegetable fajitas are finished.
Honey Baked Ham Co.'s specialist butchers boast more than 40 years of experience preparing glazed meats. The staff slices roasted hams weighing up to 16 pounds, each dry cured, hickory smoked, and oven baked to fend off hungry snowmen. A fine glaze of honey and spices covers each ham, which is cut spirally to keep its sections intact for horizontal slicing. To complement its sweetly seasoned protein namesake, Honey Baked Ham Co. also furnishes meat collectors with honey roast beef, pork, and turkey.
When Harris Davis decided his adopted home of Chicago didn't have enough delis, he established one. The native New Yorker grew up with a deli seemingly on every block of his Brooklyn neighborhood and transported the classic culinary gathering spot to the Second City. Now he and his family dish up deli favorites and personal recipes, including matzo-ball soup, corned-beef sandwiches, and baked-salmon salad.
The Egg & I offers a separate menu for their Chicago Heights and Tinley Park locations, each stocked with breakfast and lunch options, piling plates high with egg dishes, pancakes, sandwiches, and salads. The mexican skillet’s spicy chorizo sausage is served alongside tomatoes and onions under melted cheddar, sour cream, and salsa ($7.25–$8.74), and arrives with pancakes and toast just like The Egg & I’s other skillets and especially friendly census takers. Three crepes burst with strawberries under a dusting of powdered sugar that helps nab the fingerprints of criminally tasty fruit before an optional dollop of whipped cream flies in for a sweet landing ($6.50–$7.84). Fruit fiends will also enjoy the double-blueberry waffle, featuring a warm belgian discus saddled with a heap of fresh berries or compote ($6.95–$8.14). Lunchtime diners lay out a welcome mat for the blackened-salmon-fillet salad, adorned with crumbled blue cheese, balsamic vinaigrette, and walnuts ($7.95–$9.74). Prices vary by location.
For more than 25 years, the family of arctic artisans at Zarlengo's Italian Ice has infused real fruit and carefully selected ingredients into more than 50 varieties of temperature-defying delicacies, each carefully forged on-site and collectively voted Best Ice Cream in the Chicago Area by Chicago Sun-Times readers. Guests may commission miniature igloos in seasonal flavors such as pumpkin gelato or apple-cinnamon Italian ice (medium $3.25), or they can unite flavors such as mango, chocolate, and strawberry Italian ice with soft serve ice cream in an arctic cooler (medium $4.29). Natural ingredients such as fresh tangerines and bananas come together in real fruit slushes (medium $4.29) to enjoy a refreshing reprieve from their day jobs as still-life models, and hand-dipped novelties such as the Zar bar accommodate busy patrons with 10 varieties of chocolate-ensconced portability ($1.89).