Chicago’s Essential Mexican Restaurants
"This eatery’s unlikely name is a nod to the chef and owner Alfonso Sotelo’s childhood on the farms of southern Guerrero, where he sold radishes in the market with his other four siblings, earning them the nickname Cinco Rabanitos (five little radishes). It’s hard to go wrong with the selection of tacos, tortas, caldos, and vegetarian-friendly dishes, many of which showcase this Tompolobampo and Xoco alum’s heart for his hometown while leveraging longtime family recipes. The tacos ahogados (chicken fried tacos in a tomato broth), the slow-roasted pork in a Guerrero-style red mole known as puerco al rancho, as well as ingredients such as cecina, a type of salty and dry meat, and plantains (to name a few), are clear giveaways of such regional flair." - Brenda Storch, Eater Staff
