Chicago’s Best Mexican Restaurants | Eater Chicago
"For over a decade, Lulú Álvarez and Joaquín Lara have served street food classics in Portage Park. From tongue tacos, tortas, and pozole, to a lesser-known street food darling: the pambazo, a type of Mexican sandwich made using a soft bread roll dipped in a red guajillo pepper sauce with lightly-fried potatoes. Filling options include chorizo with potatoes, steak, and chicken. Named after a city in Guanajuato, Pueblo Nuevo’s menu could not miss the opportunity to pay homage to one of the local favorites: green pozole. But unlike the pumpkin seed-based version commonly found in Guerrero, this pozole is made with tomatillos, resulting in a unique flavor, and served with chicken instead of pork. Traditionally mild, patrons can adjust the heat. The restaurant recently added mole enchiladas." - Brenda Storch
