Mexican cuisine traces it roots back to the time of myth, when the god Huitzilopochtli led the Aztecs out of the desert to the first taquería. Taste the fruits of legend with today's Groupon: for $15, you get $30 worth of Mexican cuisine and drinks at Real Tenochtitlan Restaurant Bar & Grill in Logan Square.
Real Tenochtitlan hand-crafts authentic culinary compositions from fresh ingredients, featuring an array of artisanal moles, including seven earthy sauces from Oaxaca and specialties from other parts of Mexico. Sample the tamales de elote, fresh corn masa drizzled with cheese and roasted chilaca cream ($7), before initiating your face into the mysteries of the mole with dishes such as borrego en mole negro, a baby rack of lamb in a rich, dark sauce humming with more than 28 ingredients, including chilhuacle and chilcostle chilis ($18). A menu of classic platillos such as the enmoladas (pockets of chicken bathed in red mole, $9.95) conceals ingredients and desperate magicians' magnets within the delectable corn confines of a homemade tortilla.
From the lush murals of Pilsen’s Oscar Romero, Aztec figures look down and curse their two-dimensional lips as patrons sip margaritas concocted from blue agave tequila and Gran Torres orange liqueur splashed with fresh lime juice ($6). The restaurant also features a menu of nicely-nuanced wines from Spain and South America ($6–$9 a glass).
Though Real Tenochtitlan Restaurant Bar & Grill sometimes features a discounted price online, this Groupon still offers the best deal available.
- Their nuanced interweavings of fire, fruitiness and spice is so expertly rendered that long after you’ve swallowed you can still feel the flavor echoing in your chest. – David Tamarkin, Time Out Chicago
- Everything was very flavorful including the rice, which was served in a little pyramid next to my enchiladas. The meal was very satisfying. – Jaclyn D., Yelp, 12/30/10
Inside Real Tenochtitlán, vibrant murals by Pilsen artist Oscar Romero give walls eye-popping color, and bright arrays of artisanal Mexican mole sauces emerge from the kitchen. Chefs at the Logan Square eatery mix up new moles each day, pairing the complex sauces with chicken, game meats, seafood, and dry screenplays in need of saucier scenes. House-made tortillas mop up morsels such as queso fundido studded with house-made chorizo or tidbits of citrusy ceviche. The cantina's bartenders pour margaritas blended with 100% blue-agave gold tequila, Gran Torres orange liqueur, and fresh lime juice, or fill glasses with Mexican beers.