CERDITO MUERTO

Cerdito Muerto in Pilsen Isn’t For Mexican Food Purists | Eater Chicago

"Unapologetically personal and trend-averse, this 30-seat Pilsen restaurant feels like an intimate party, preserving its former billiard hall’s spirit with photos of the owner’s father shooting pool, cue sticks lining the walls, and a ’90s Mexican pop soundtrack; you may even spot doña Consuelo warmly chatting with guests. I suggest starting with inventive takes on classics like the carrot tacos and the potato flautas that crackle outside and turn silky inside, then the smash burger—two dry-aged prime beef patties with Chihuahua cheese and a chorizo kick—or the ultra-juicy Mediterranean branzino, slow-cooked in a cast-iron pan with lemon and oregano and now a fan favorite. From the bar, the espresso Martínez swaps in tequila for vodka, while a liqueur-forward riff on a Vieux Carre blends rum and rye; there are also Mexican wines and Casa Humilde beers. It’s ideal for a first date or small gathering, though larger groups can struggle to converse given the tight layout. Heads-up that the sign is easy to miss from the street, and the menu carries Agua de Piedra mineral water—a Mexico City staple that’s rare to find in Chicago. Opened last summer in the chef’s childhood neighborhood, it plays by its own rules without chasing trends." - Brenda Storch