Chicago’s Essential Taco Restaurants

"Taco Mucho started as a stall in Fulton Galley in the West Loop. When the food hall shut down, owner/chef Ron Alemán moved to suburban Oak Park. And while the taquería’s juicy, tender, and flavorful asada made with ribeye steals the show, the roasted poblano and potato tacos with queso fresco should have their own fan club. Try the chorizo verde tacos (a fragrant delicacy hailing from the state of Toluca).  Taco Mucho’s team makes the sausage in-house with various herbs and spices, bringing in a welcomed addition to Chicago’s taco repertoire. Also, try the chicken al pastor featuring slow-roasted chicken thighs. The meat is then seared with a zingy, subtly fiery sauce and finished with a pop of pineapple and cilantro." - Brenda Storch