Meatpacking Companies Filled the Midwest With Immigrant-Run Restaurants | Eater
"A lively, tightly run taqueria known for classic, comforting Mexican staples—tacos and burritos with carne asada, al pastor, lengua, or pescado; tortas, sopes, and nachos—served amid controlled chaos as staff scribble orders and call them into an open kitchen. The restaurant’s standout is its tangy, spicy, crunchy pickled carrots that accompany every order, and its pastor tacos and carne asada burritos are repeatedly praised as authentic and evocative of home. It doubles as a late-night refuge for plant workers (sometimes staying open into the early morning) and a communal piazza that draws a diverse crowd from laborers to bankers and local teens." - Tony Tran
