Rudy's Mexican Grill serves up generous portions of uniquely tweaked Mexican cuisine doused in house salsas, sauces, marinades, and seasoning mixes made from scratch. Large mortars filled with house specialties such as the seafood paella ($14.95) erupt from the kitchen like a seafood-powered steam engine running on mussels, shrimp, octopus, crab meat, and calamari. The parrillada de carnes ($25), served family style, satisfies the liberal meat leanings of two people with an arsenal of skirt steak, chicken, marinated pork, and smoked sausage capped with grilled vegetables. Homemade flan ($2.50) molds corn and vanilla custards for a soft and sweet dessert-menu sampling.
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.
Owners Connie and John Tyrrell channeled their love of Mexican culture into Burrito Grande, a hub of Mexican flavors woven from seasonings and sauces mostly prepared in-house. House specialties fill warm tortilla pillows with fresh tilapia, shrimp, or pork embellished with diverse ingredients such as mango salsa and pineapple. Tacos and fajitas fill up on proteins such as chorizo sausage and juicy steak, and build-your-own burritos make for artfully stuffed meals without the papery aftertaste of piñatas.
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.
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.
All too often, embracing authenticity means sacrificing creativity, but the chefs in San Gabriel Mexican Café’s kitchen strive to incorporate both. They infuse classic tuna ceviche with bites of mango and passion fruit, melding tropical sweetness into the savory dish. They busily wield mortars and pestles all day to grind guacamole to order, while their ovens churn out a continuous stream of fresh-baked tortillas. Those tortillas enwrap tacos, enchiladas, and fajitas, but the chefs’ true specialties lie elsewhere on the menu. They enrich the flavor of pablano-chile sauced chicken with ground huitlacoche, an earthy, sweet fungus that grows on corn. They heartily recommend the molcajete, a traditional bowl made from volcanic stone and filled with stewed meat, three chile salsa, and cactus leaf.