The Best Tacos In Chicago - Chicago - The Infatuation
"If Xocome Antojeria were a movie, then the protagonist would definitely be the unbelievable masa, the base for the restaurant’s incredible tacos. And the taco fillings aren’t just supporting characters—they’re stars in their own right. Xocome uses tender filet mignon for their asada, the cochinita pibil sauce is tangy and sweet, and the beef birria has a hint of smoke, and is a wonderful counterpoint to the spicy, herbaceous green salsa. You choose between blue or yellow masa—the former is a little firmer and nuttier, and the latter a bit fluffier and sweeter. We can’t decide which we like better, and you can’t make us." - adrian kane, john ringor
Kim Kovacik
