Authentic Mexican recipes outfit fresh meats with delicious aromas within the traditional kitchen of Carnitas Don Rafa. Equipped with a 40-year-old recipe, expert meat-seasoners craft signature carnitas—tender morsels of fried pork served beside rice and beans and an imposing cactus salad that wards off thieves. Protein-laden breakfast dishes kick off morning routines with hearty doses of scrambled eggs and tortilla strips, and evening munchers can wash down platters with cocktails and cognac.
El Burrito Loco's staff dishes out the authentic flavors of Mexico in a low-key setting, with a wide-ranging menu that accommodates ample appetites. The restaurant fills its namesake dish with everything from tongue to chorizo to veggies, whetting whistles with the baby size ($4.90) and appeasing augmented appetites with the giant portion ($5.95). The specialty dinners showcase the eatery’s eclecticism, slinging meaty chilaquiles ($5.99) or chicken flautas ($9.35) with rice, beans, and tortillas. Vegetarians can order from a meat-free menu, kinder than a tofu dinner prepared by herds of unionized cows. Tamales ($2.10 each), enchiladas ($1.85 each), and tostadas ($2.65) can brandish beans or cheese, or both in the stead of meat. Many locations of El Burrito Loco keep late hours, giving sustenance to the musicians that play hold music round-the-clock.
Though Los Angeles Caf? shares its name with a certain West Coast metropolis, the menu of hearty Mexican food seems designed for a Chicagoan's palate.?For more than two decades, owner Marc and his family have been heaping plates with sizzling fajitas, hefty burritos, and generous dollops of fresh guacamole. Visitors to the Mokena or Richton Park locations can complement any dish with a Jarritos soda, Mexican beer, or frosty margarita.
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 Northwest Indiana and traditional eats that are sold across the United States and even in Mexico, Pepe's appeases a wide variety of noshers 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 the casual Homer Glenn eatery, keeping diners in their seats long after their shrimp, pork, or vegetable fajitas are finished.
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.
The Gomez family members first chose to share their family-style Mexican cooking with the Chicagoland area in 1992, founding Los Arcos Mexican Grill. Currently, the family's restaurant empire includes four locations, each of which shares a similar dedication to Mexican and Tex-Mex comfort foods. The chefs make all of the tamales and soups in-house, rounding out the selection with a traditional assortment of tacos, burritos, tortas, fajitas, tostadas, chimichangas, and more. However, they also demonstrate their willingness to create inventive new dishes. This is readily apparent in the menu's signature item: the hollowed out half of a grilled pineapple filled with pineapple pieces, onion, red peppers, jalape?os, and either shrimp and octopus or chicken and skirt steak.