Chicago’s Best Taco Restaurants | Eater Chicago
"When it comes to tortilla pairings, pork is an absolute game-changer. And there’s no better example of this delicious duo than the mouth-watering dish known as carnitas. With a third-generation Michoacano recipe, the epicenter of carnitas know-how, Carnitas Uruapan must be doing something right, as patrons keep coming back to order either one taco, a whole pound (or many), along with the traditional cactus salad, pickled chilis, chicharrón, or brain quesadillas. And the lines were already long way before the story of this 49-year-old Chicago staple was a James Beard Award semi-finalist. Second-generation owner Marcos Carbajal speaks with enthusiasm about the Michoacano-style tamales, known as corundas available at the eatery. The tamales which are made with two different masa types and stuffed with either queso fresco or Swiss chard can replace a tortilla as a vehicle for the carnitas. Corundas are served with chile de árbol sauce, sour cream, and cotija cheese. Carnitas Uruapan has a second location in Gage Park, and a third location in Little Village." - Brenda Storch
