Three Illinois Restaurants Make the Cut: A Deep Dive into the New York Times' Mexican Food Scene
The New York Times has recently released its list of '41 of the Greatest Mexican Restaurants Across the United States', and three Illinois spots have made the cut. This is a testament to the state's thriving Mexican food scene, which offers a diverse range of flavors and experiences. But what makes these restaurants stand out, and why are they worth a visit?
Birrieria Ocotlan: A Taste of Jalisco
Located just before the Indiana state border, Birrieria Ocotlan is a hidden gem that has been serving up authentic birria dishes since 1973. The restaurant is now run by Ruben Reyes' son, Andres, who has kept the original touches intact. The cafeteria-style setup, with an elevated counter where the taquero prepares orders, adds to the charm. The menu remains unchanged, featuring oven-roasted goat and well-seasoned consomé served with corn tortillas and condiments. The lack of innovation is a feature, not a bug, as it stays true to the traditional birria experience of visiting a mercado in Jalisco.
Gorditas Santiago: A Taste of Durangan City
A short drive from Chicago Midway Airport, Gorditas Santiago is a beloved family restaurant known for its wide variety of gorditas. The New York Times praises the restaurant's inviting brick and wood interior, as well as its attentive staff and quick service. The menu offers regional Mexican stews like chicharrón prensado, served with red or green salsas. But the real star is the gorditas, filled with smoky chile pasados and queso, or unctuous asiento, unrefined lard. This restaurant brings a little bit of the Durangan city of Santiago Papasquiaro to the Midwest, offering a unique and authentic dining experience.
Mi Tocaya Antojería: A Creative Twist on Mexican Cuisine
Located in the vibrant Logan Square neighborhood, Mi Tocaya Antojería is a relatively new addition to the scene, having opened in 2017. The restaurant offers a menu full of unique cocktails and deliciously creative dishes. The New York Times highlights the restaurant's innovative approach, with dishes like lengua in peanut salsa, which was one of the first hits on the menu. The chef, Diana Dávila, brings a unique twist to traditional Mexican cuisine, having started her career in her parents' suburban Chicago taquería and later attending Susana Trilling's Seasons of My Heart Cooking School in Oaxaca. Her experience and creativity have resulted in a cheerful and uncompromising antojería that is a must-visit for those seeking a unique Mexican dining experience.
A Deeper Look at Illinois' Mexican Food Scene
These three restaurants are just a glimpse into the diverse and vibrant Mexican food scene in Illinois. The state offers a range of options, from classic birrierias to mom-and-pop shops and laid-back eateries. The New York Times' list highlights the state's ability to offer authentic and innovative Mexican cuisine, showcasing the talent and creativity of local chefs. As a food enthusiast, I find it fascinating to see how these restaurants blend traditional flavors with modern twists, creating a unique dining experience that is both comforting and exciting.
Conclusion: A Culinary Journey
The inclusion of these three Illinois restaurants on the New York Times' list is a testament to the state's culinary prowess. From the authentic birria of Birrieria Ocotlan to the creative twists at Mi Tocaya Antojería, these restaurants offer a journey through Mexico's diverse flavors. Whether you're a local or a visitor, exploring these spots is a must for anyone seeking a delicious and memorable Mexican dining experience. So, if you're craving authentic tortas and chilaquiles, look no further than these three fantastic restaurants.
