"It’s rare that a place has us wondering, "Is this our new favorite restaurant?” after one dish. That’s precisely what happened at Mariscos San Pedro, after we finished the spicy hibiscus-and-beet-cured scallop aguachile that simultaneously made us sweat and cry tears of pineapple broth-y joy. This Mexican seafood spot in Pilsen is from the chefs behind Obelix and Taqueria Chingon (two of Chicago’s best restaurants) and there’s no strategy required for a successful meal. Treat the menu like a dartboard, and whether you land on a tostada, a smoky bacon-wrapped octopus Sonoran dog, or tacos with delicately battered cod or striking squid ink-dyed soft shell crab served on housemade tortillas, it’s a bullseye. Mariscos San Pedro is busy, and probably only going to get busier after everyone finishes reading this, so make a reservation before stopping by." - adrian kane, john ringor, veda kilaru, nick allen, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, nick allen, nick allen, nick allen, john ringor, nick allen, john ringor, john ringor, john ringor, john ringor,
