Cantón Regio Is a Pilsen Tribute to Norteño Cooking | Eater Chicago

"A Pilsen tribute to Norteño cooking that wears its heritage with pride, this Western-style eatery channels the meat-centric cuisine of northern Mexico—think beef, goat, and lamb with flour tortillas that can resemble lavash and a Monterrey mindset where food and memory are tied to heat from the grill. Build a breakfast taco with machacado and scrambled eggs with smoky, jerky-like shredded beef, or go heartier with huevos al albañil, scrambled eggs in a light tomato sauce topped with soft, mild panela. For dinner, start with queso fundido (add chorizo for a pleasant kick), then don’t miss the sabinas, a highlight of three tacos made with skirt steak, onions, jalapeños, and Chihuahua cheese on soft, chewy flour tortillas. Share a kilo or half-kilo of skirt steak arrachera with a friend or two—the platter arrives in an old-fashioned scale with roasted peppers and charro beans (a pinto bean, onion, and bacon soup)—or, if you prefer a more tender cut, go for the rib-eye skewers. Corn or flour tortillas are available; order both. On weekends it feels like a neighborhood party, casual and lively, with Mexican hits from regional and cumbia to pop, and it’s great for groups of all sizes and ages since most dishes are shareable. It’s cash-only and BYOB, and if you forget your wallet there’s an ATM inside." - Brenda Storch