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.
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.
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.
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.
Beginning in Chicago more than four decades ago, Pepe's Mexican Restaurant now offers up a full menu of classic Mexican flavors throughout Chicago and Northwest Indiana. Tortilla-wrapped entrees such as the chorizo quesadilla ($7.50) or the stuffed-taco dinner ($2.65–$3.45) wrap their floury shells around a choice of meat, veggies, and spicy sauces to create dishes flavorful enough to make the mouths of Mount Rushmore water. Broiled steak serves as the centerpiece for fajitas ($13.75), which arrive to tables on a sizzling platter surrounded by sautéed spanish onions, tomatoes, and a colorful assortment of bell peppers. Velvety moles coat tender boneless chicken breast for the spicy chicken en mole ($10.50). Meals conclude with bites of creamy, caramelized flan ($3.50), which sate cravings for a decadent meal-ending treat without coating the check in chocolate.
For more than 30 years, owner Art Trevino has loaded tables in Cilantro's dining room and patio with a menu of traditional family recipes. One of 11 children, Art learned to cook and precisely divide a taco into 11 segments alongside his siblings in their mother's bustling kitchen. Veggies add a hint of virtue to platters of cheesy burritos, steak, and chicken in options such as seafood-stuffed portabella mushrooms and chiles rellenos. A bright purple bar marqueed by garlands of colored lights pours 16-ounce "Mugaritas," house-made sangria, and a list of anejo and reposado tequilas designed for sipping through the finest cactus straws.