"With two eggs over tortilla chips drenched in green salsa, homemade turkey chorizo, pepper jack cheese, cilantro, and guacamole, chilaquiles are a crowd favorite at this Pilsen eatery. Another exciting version on the menu features cochinita pibil, a complex and delicious Yucatán-style pork dish traditionally cooked in a pib or earth oven (at Azul 18, cochinita is slow-roasted). Other ingredients from southeastern Mexico, like habanero and pickled onions, complete the plate. The restaurant secured its liquor license before the beginning of the pandemic, so it has gone from being a BYOB to having a bar, and, according to Azul 18´s website, they also have added a dinner menu." - Brenda Storch
