Cemitas Puebla
Cemitas Puebla
Celebrating the melting pot nature of the state of Puebla, this spot melds the best of its Lebanese immigrants and its indigenous cultures with its taco arabe, a thick flour tortilla similar to a pita studded with oregano, garlic and chili slathered spit-roasted pork, caramelized onion, vinegar, smokey and chipotle salsa. If there’s any doubt about authenticity, feel free to accompany the owners, Tony Anteliz Jr and his father Tony Sr. on one of their monthly flights to Mexico where they procure stringy fresh queso from Chipilo, a small poblano village, as well as indigenous chilis from Oaxaca for the restaurant. 3619 W. North Avenue, Chicago IL 60647
concentrates on seafood
good lamb chops
bayless alum
Grand Grill Sign
Grand & Cicero
Chicago, IL
Motorhead (goat cheese, kalamata olives, oregano, tzatziki, onion, tomato). They\'re all well thought out and carnivorously debauched beyond words -- but the centerpiece is the Kuma burger, a masterpiece piled with bacon, cheddar, and a fried egg on a p...
Sol de Mexico
Mom may not be in the kitchen at this relative newcomer, but owner Carlo’s Tello’s Mother-in-law Clemintina Flores, most definitely is. She spends days handcrafting Oaxacan style moles including a grassy mole verde studde...
#38 at the S.Pelligrino World\'s 50 Best Restaurants 2008.
816 West Armitage, Chicago, Illinois 60614, USA; Tel: +1 773 248 6228
Giuseppe Tentori
Boka, Chicago, IL
Menu | Wines | Reservations | Website
As a boy, Giuseppe Tentori helped out on his grandmother’s farm in a small town outside of Milan. At the age of 19, while at Antica Osteria la Rampina i...
#21 at the S.Pelligrino World\'s 50 Best Restaurants 2008; 1723 North Halsted, Chicago, Illinois 60614, USA; Tel:++1 312 867 0110